Podcasts about Cooking

At 14 years old, Chef Diego Garcia left his family in Mexico and returned to New York alone. He barely spoke English. He wasn't going to school. He worked wherever he could, and for a period of time, he had nowhere to live. Diego slept in the New York City subway, cleaned himself up in restaurant bathrooms and helped people carry groceries while trying to save enough money to rent a room. His parents back in Mexico had no idea. But Diego's story didn't begin there. Growing up in Puebla, he worked alongside his family in street markets, unloaded trucks filled with produce and learned to slaughter goats and prepare barbacoa with his father and grandfather. Food wasn't a career yet. It was simply part of life. New York changed that. Restaurants became Diego's education. He learned English by reading newspapers on the train and learned his craft inside kitchens. French technique, Italian cooking, sustainable seafood and years of working alongside chefs from different cultures eventually gave him a language of his own. The road wasn't clean. As a teenager in Florida, Diego found himself selling drugs, stealing cars and dangerously close to a future he knew he didn't want. He left, returned to New York and made a decision that would alter the direction of his life: he was going all in on cooking. Today, Diego is approaching 200 events through his own private-chef business while working toward his ultimate goal of opening a restaurant built around seafood, Mexican heritage and the many cultures and techniques that shaped him along the way. But this conversation goes much deeper than food. Diego talks about homelessness, poverty, pride, family violence, bad decisions, abusive kitchen culture, leadership, fatherhood, healing from childhood trauma and finally learning to be proud of himself. For years, he was trying to make his parents proud. Only recently did he realize there was someone else he needed to make proud too. Himself. KEY TAKEAWAYS Survival came before ambition. At 14, Diego returned to the United States alone because he believed staying in Mexico offered him little opportunity for education or a future. When homelessness followed, he focused on getting through one day at a time. Food was part of his life long before it became a profession. Growing up in Puebla meant markets, produce, livestock and barbacoa. By 11 or 12, he was already helping his father and grandfather process goats and cook them using techniques passed through his family. Restaurants became his classroom. Without culinary school and with limited English, Diego learned inside kitchens while teaching himself English through newspapers, books, music and everyday conversation. His path could have gone very differently. As a teenager in South Florida, Diego became involved with drugs, stolen cars and other illegal activity. Recognizing where that road could lead, he left Florida, cut ties with that life and returned to New York. Cooking became the alternative. Returning to professional kitchens gave Diego a direction. What began as survival became a deliberate pursuit of culinary knowledge and eventually a career. He learned leadership from good kitchens and bad ones. Diego experienced yelling, humiliation, racism and physical mistreatment in kitchens. Rather than repeating it when he became a leader, he decided to pay closer attention to what the people working for him might be going through. His cooking reflects more than one home. Mexico remains central to Diego's identity, but New York is part of him too. French, Italian, Nordic, Asian and seafood-driven influences have become tools he uses to express his Mexican heritage rather than replace it. His restaurant vision is rooted in honesty. Diego ultimately wants a seafood-driven marisquería built around fresh ingredients, Mexican roots and genuine hospitality. His goal isn't to tell guests how impressed they should be. He wants them to leave genuinely satisfied. Success has become personal. For much of his life, Diego measured himself against whether his parents would be proud of him. Seeing his mother's reaction to his recent television appearance helped him recognize something he had rarely allowed himself to feel:   The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

Jones and Keefe continue the show questioning the Red Sox batting and if there is anyway they can fix it in the offseason. How much do you take Roman Anthony's injury into account and does this change you opinion on him? Rob Bradford then joins the fellas to discuss all his thoughts on how the season ended and what it means for Chad Tracy. The guys then wonder, is Drake Maye injured? Is he not injured? Who knows at this point?

Download Kalshi. Use code CLNS to get $25 when you trade $25: http://kalshi.com/r/CLNS Sixers Training Camp Day 3 is officially in the books! We react to everything that happened on Day 3 of camp! Nick Nurse reveals how the Sixers plan to handle the point guard role this season, including why LeBron James will frequently bring the ball up or receive the first pass to initiate the offense. Nurse also provides important injury updates on Adem Bona and Tacko Fall while highlighting several pieces of Philadelphia's bench. Plus, we get new workout footage of Jaylen Brown and VJ Edgecombe after practice, while Brown opens up about adjusting to the Sixers' new defensive system and terminology. Lastly, Jaylen gives some major praise to Tyrese Maxey's leadership and explains how Maxey has helped him feel comfortable with his new team. Today, we discuss it all! FOLLOW US ON ALL PLATFORMS: https://linktr.ee/phillytakewithrb CHECK OUT THE NEW MERCH: https://phillytakewithrb.com/ Philly Take Discord: https://discord.gg/vEXh2Aqp Venmo: https://venmo.com/phillytakewithrb CashApp: https://cash.app/$phillytakewithrb Subscribe to Philly Take with RB on YouTube: https://www.youtube.com/channel/UCZ6xo8_BSzZJVYfWEqEt1Gw INSTAGRAM: https://www.instagram.com/rbphillytake/ TWITTER: https://twitter.com/RBPhillyTake Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, we break down Mexico's first 2 matches under Rafa Marquez, a 1-1 tie against both Colombia and Peru. We cover:Lineup reactionsGilberto Mora goal - are we hyping him up too much?Chuky Lozano's return, is he fit to stay?C squad vs PeruBiggest winners and losers from both matchesPredictions against USMNT and Chileand more! Don't forget to subscribe to get more content of the upcoming Mexico matches !

Rick & Kelly discuss the terror plot thwarted on a passenger jet headed for Tel Aviv, they find out why a Smasher called Crystal Minkoff an "NPC", Kelly gets an influencer invitation followed immediately by a rejection, plus she botches an episode of Cooking with Kelly for the very first time, and Florida real estate has lost its heat IN THE NEWS!Try the Holy Cow Tallow products using Kelly's exclusive link:⁠https://www.shopholycow.net/collectio...Get your Daily Smash hats, mugs, sweats and more at:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dailysmashmerch.spiritsal⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠e.comRick & Kelly are PROUD to be the OFFICIAL LAUNCH PARTNERS with SOULLIFE MINERAL SUPPLEMENTS here in America! Get the Rick & Kelly DOUBLE discount of $20 off per bottle by buying 2 or more bottles & hitting AUTO ORDER at:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.soullife.com/rickandkelly⁠Check out Rick & Kelly's favorite MAKE WELLNESS ingestible peptides:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://boards.com/a/vL3gBe.kypDic⁠⁠⁠...For more info on how to book Kelly, Rick or the two of them for coffee, lunch, dinner or drinks, go to:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.fansocial.co⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rick & Kelly would love for you to join them on Patreon, where they post full hour long, commercial free episodes every week, including celebrity interviews, cooking segments and other videos you won't find on their YouTube channel!Sign up for the Rick & Kelly Show on Patreon.com now by clicking on: www.patreon.com/rickkellyshow⁠⁠⁠#cooking #cookingwithkelly #fail #epicfail #npc #elonmusk #florida #realestate #terror #jefflewis #flippingout #stillflippingout #siriusxm #radioandy #crystalminkoff ⁠⁠#hurricane⁠ ⁠#pacific⁠ ⁠#atlantic⁠ ⁠#noaa⁠ ⁠#nickshirley⁠⁠ ⁠⁠⁠#rhoc⁠⁠⁠ ⁠⁠⁠#puertavallarta⁠⁠⁠ ⁠⁠⁠#mexico⁠⁠⁠ ⁠⁠⁠#drama⁠⁠⁠ ⁠⁠⁠#reality⁠⁠⁠ ⁠⁠⁠#realitytv⁠⁠⁠ ⁠⁠⁠#bravo⁠⁠⁠ ⁠⁠⁠#worldtradecenter⁠⁠⁠ ⁠⁠⁠#newsmax⁠⁠⁠ ⁠⁠⁠#newsmax2⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#readers⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#rhoc⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#kellydodd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#pickleballpartytown⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

In this episode from 2016 I talked about cooking venison.  And right out of the gate if you are not into or do not have access to game, this podcast will still be advantageous to you, every technique I cover can be applied to any red meat like say beef or lamb. Cooking really is all about technique, and red meat is red meat, pork is pork, etc.  There are some differences due to fat content we will address but on that, the number one way people ruin any meat, especially wild game is OVER COOKING IT. It staggers the … Continue reading →

Jacques Pépin has long found beauty in simplicity—a glass of warm milk, a freshly sliced lemon, a garden-ripe tomato—and in transmitting knowledge from one hand to the next. Now 90, the French chef, author, artist, and educator has spent nearly a century immersed in the world of food, beginning as an apprentice in France at age 13 and rising through Parisian kitchens before moving to the United States in 1959. Over the decades, Pépin has become one of the most influential culinary figures in the world, authoring more than 30 cookbooks and appearing in hundreds of cooking programs. This year marks the 50th anniversary of his landmark 1976 book, La Technique, recently reimagined as an expanded edition combining 600-plus foundational skills and 160 recipes. For this “site-specific” episode of Time Sensitive, we joined Pépin at his home in Madison, Connecticut, where he has lived for more than 50 years, to discuss the relationship between technique and speed, how he's developed what he calls his “taste memory,” and the extraordinary role of chance throughout his life.Special thanks to our Season 14 presenting partner, L'ÉCOLE, School of Jewelry Arts, supported by Van Cleef & Arpels.Show Notes: Jacques Pépin[09:19] La Technique (1976)[09:27] Jacques Pépin Complete Techniques 50th Anniversary Edition (2026)[14:28] The Apprentice: My Life in the Kitchen (2003)[11:16] Craig Claiborne[15:49] Le Répertoire de la Cuisine (1914)[15:14] Société des Cuisiniers de Paris[24:39] Charles de Gaulle[25:03] Algerian War[47:26] Julia Child[39:20] Howard Johnson[39:35] Le Pavillon[42:37] Albert Camus [42:37] Samuel Beckett [42:37] Simone de Beauvoir [43:09] Michel Foucault[46:30] Voltaire[55:30] Helen McCully[57:47] James Beard[1:09:40] A Grandfather's Lessons (2017)

Carol Ann Kates — former grocery store and deli owner/operator turned award-winning cookbook author of Secret Recipes from the Corner Market and Grocery Shopping Secrets — shares shop-floor wisdom and kitchen-tested tricks for reducing stress while grocery shopping and cooking in the postpartum months. Expect practical, empathy-first strategies for shorter store runs, faster meal prep, smart batching, and partner-friendly systems that protect recovery and preserve energy.What we coverThree top stress-reduction strategies for grocery shopping with a newborn or young infantHow to streamline meal planning and grocery lists postpartum to minimize decisions and time in-storePractical cooking tips for sleep-deprived parents: tools, batch-cooking methods, and quick, reliable recipesHow partners and support networks can share shopping and meal-prep responsibilities while respecting recovery and boundariesSelf-care mindset shifts and micro-routines around food and errands that preserve energy and reduce anxietyWho this episode is forNew parents and caregivers in the first year postpartumPartners, family members, and friends who support new parentsDoulas, postpartum doulas, lactation consultants, and new-parent support groupsAnyone designing postpartum-friendly meal or grocery servicesGuestCarol Ann Kates — Former grocery store and deli owner/operator; award-winning cookbook author of Secret Recipes from the Corner Market and Grocery Shopping Secrets. Carol Ann brings practical retail and recipe experience to help new parents shop smarter, cook faster, and eat better during recovery.Website: https://www.carolannkates.com/IG: @carolannkatesFB: Carol Ann Kates' KitchenLinkedIn: Carol Ann KatesKey takeawaysKeep shopping trips short and intentional: plan, prioritize, and use pickup/delivery when needed.Batch components (not always full meals) to enable flexible, fresh-feeling dinners with minimal effort.Use store- and kitchen-tested hacks from a grocery pro: shop by aisle, pick multi-use staples, and rely on time-saving equipment.Share visible systems for grocery and meal tasks so helpers know exactly what to do.Adopt a “nourishing enough” mindset and protect one small daily food ritual to sustain energy.Practical tips & hacksGrocery shopping with an infantShop during quieter hours and bring a compact store kit for quick soothing (swaddle, pacifier, wipes).Use curbside pickup for heavy items or on high-stress days; alternate in-store trips between partners.Use an aisle-organized checklist (Carol Ann's retail-tested method) to reduce backtracking and time in-store.Meal planning & grocery listsKeep a 7-item rotating plan with 3–4 go-to dinners and interchangeable sides.Maintain a reusable master shopping list by category; set recurring orders for staples.Prioritize multi-use ingredients like canned tomatoes, frozen vegetables, rotisserie chicken, grains, and ready-to-eat proteins.Cooking hacks for sleep-deprived parentsBatch components: roast proteins and vegetables, make a big sauce, cook grains; recombine for quick meals.Favor one-pot and sheet-pan recipes for faster cleanup and consistent results.Must-have tools: Instant Pot/pressure cooker, slow cooker, good chef's knife, and reliable storage containers.Keep 4–5 no-fail quick meals on rotation and a stash of “rescue” frozen meals or ready-to-eat options.Sharing responsibility with partners & networksAssign clear roles and use a shared task list so helpers know exactly what to pick up or prepare.Give specific requests to friends and family (time + item list) to increase follow-through.Respect recovery boundaries: protect rest and allow convenience options without guilt.Self-care mindset shifts & small routinesAim for “nourishing enough” instead of culinary perfection.Protect one small daily food ritual (a reliable breakfast or a calming cup of tea).Reframe help-seeking as a practical recovery strategy that benefits the whole family.Quick example meal plan (flexible)Breakfasts: overnight oats, yogurt + fruit, scrambled eggs + toastLunches: grain bowls, hearty salads, sandwiches + soupDinners: sheet-pan chicken + veg, pasta with jar sauce + protein, slow-cooker chili, stir-frySnacks & staples: hummus, cheese sticks, fruit, nut butter, frozen berriesResources & toolsCarol Ann Kates' books: Secret Recipes from the Corner Market; Grocery Shopping SecretsGrocery apps & services: Instacart, store curbside pickup, recurring online ordersMeal planning & shared lists: Google Keep, AnyList, OurGroceries, TodoistKitchen gear: Instant Pot, slow cooker, chef's knife, baking sheet, storage containersEpisode action steps (for new parents)Save Carol Ann's aisle-organized shopping checklist and use it for your next trip.Batch one component (protein or sauce) this week and freeze portions.Set one shared calendar slot for grocery runs and one for a weekly 20–30 minute planning huddle.Ask one person to take the next grocery trip with a clear list and time window.If this episode helped, subscribe for more postpartum survival strategies and practical parenting systems. Share your best grocery or meal-prep hack on Instagram and tag @newmomtalk.podcast — we'll feature listener tips on a future episode. postpartum meal planning, grocery shopping with newborn, baby grocery tips, meal prep for new parents, batch cooking for postpartum, stress-free grocery lists, Carol Ann Kates, Secret Recipes from the Corner Market, Grocery Shopping Secrets, sharing mental load, partner meal prep, postpartum self-care, quick recipes for sleep-deprived parents, curbside pickup for new parents, freezer meals for baby, nursing-friendly meals, Legendairy Milk (if relevant)Want a shorter social caption, an Instagram carousel, or a printable aisle-organized shopping checklist based on Carol Ann's method? I can create those next.www.NewMomTalk.comBuy Me A CoffeeIG: @NewMomTalk.PodcastYouTube: @NewMomTalkMariela@NewMomTalk.comInterested in being a guest? Shoot us an email!- best parenting podcast- best new mom podcast- best podcasts for new moms- best pregnancy podcast- best podcast for expecting moms- best podcast for moms- best podcast for postpartum- best prenatal podcast- best postnatal podcast- best podcast for postnatal moms- best podcast for pregnancy moms- new mom - expecting mom- first time mom

Kansas saw utter domination from Kyle Larson and a huge statement for the championship yet nobody is talking about it today! Brad K is taking the K out of RFK! We break it all down here and get you ready for what is sure to be a big weekend in Las Vegas!!! Visit the Daily Downforce at dailydownforce.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Radicchio has long been a favorite with market farmers for its ability to provide something colorful and delicious in the fall and winter. But with its adaptation to very specific regions of Italy, figuring out how to grow the vegetable in North America has been a bit of a puzzle. Luckily, Lane Selman puts that puzzle together for us with her new book Radicchio: A Celebration of the Beloved Italian Vegetable!At almost 400 pages long, the book is fascinating and covers the history of radicchio, the project to find timing and varieties that grow well in North America, and many recipes for how to cook it. Lane and her work with the Culinary Breeding Network has been instrumental in working with Italian seed companies to find and develop varieties that work for growers on this continent. So, listen to this interview and then check out the book! As always, Growing for Market subscribers get 20% off all books when logged in at the website!Connect with guest:The book: Radicchio: A Celebration of the Beloved Italian VegetableWebsite: Culinary Breeding NetworkInstagram: @culinarybreedingnetworkPodcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support:Farmhand is the all-in-one platform built for direct-market farms — CSA, farmers market, and farmstand growers who'd rather be in the field than juggling five different apps. Online store and subscriptions, delivery and pickup routing, SMS and email marketing, waitlist management, and now farm events: sell tickets to u-picks, tours, dinners, and workshops in minutes, with capacity caps, QR check-in, and SMS/email confirmations built in. Every ticket also puts a name, email, and phone on a list you keep. See how farmers are growing direct-to-consumer sales and set up a free account at farmhand.partners/gfmNifty Hoops builds complete gothic high tunnels that are easy to install and built to last. Their bolt-together construction makes setup straightforward and efficient, whether it's a small backyard hoophouse, or a dozen large production-scale high tunnels- especially through their community build option, where professional builders work alongside your crew, family, or neighbors to build each structure -- usually in a single day. Visit niftyhoops.com to learn more.If you grow for market, you know performance is everything. That's why so many farmers are turning to Burpee's Farmers Market. Dedicated to professional growers, Burpee is now offering non-GMO seeds in larger quantities – bred and selected for standout flavor, strong yields, and the kind of visual appeal your customers crave. Burpee's been doing this for 150 years, and they're still creating new varieties with growers like you in mind. You can check out the full lineup at Burpee.com/FarmersMarket.For more on veg and flower market farming, subscribe to Growing for Market Magazine!

Our first impression of Nigella Lawson: flirty. Also, Top Chef Rasika's new restaurant will RUE THE DAY!!!Wanna play along at home? Download our official scoring sheet and start a league with your friends: https://docs.google.com/spreadsheets/d/1zVDRKB04W_jSpakszvjfxGogKdh29VDT113tPfmAPDg/editCheck out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Bliss Chef Shane Smith gives Oliver his culinary ‘Student Survival Guide'See omnystudio.com/listener for privacy information.

I speak with Kelsey Beck Fernandez about moving from restaurant and wine work into homesteading in Southern California, and how raising a family on one acre changed his view of self-sufficiency.We talk about why communal sufficiency lasts longer than going it alone, building a local network, scaling back before burnout, whole-animal butchery, preserving food, and bringing family and community together around shared meals and work.Kelsey Beck Fernandez is a husband, father, homesteader, and founder of Tenfold Tallow in Southern California. On his one-acre family homestead, Kelsey and his family raise pigs, chickens, rabbits, and ducks while pursuing a more resilient way of life centered on traditional food, whole-animal use, soil regeneration, and learning to produce more of what their family consumes.Tenfold Tallow grew naturally out of that lifestyle. What began as rendering animal fats from the animals they raised eventually became a skincare company built around simple, traditional ingredients, including regenerative suet tallow, pastured pork lard, and raw beeswax. The original products were created for Kelsey's wife and their babies, and the brand continues to reflect his belief that agriculture, food, family, and personal care don't have to exist as separate systems.Through his homestead, Tenfold, and his online content, Kelsey documents the process of rediscovering practical skills, using the whole animal, working toward closed-loop systems, and creating a family economy more connected to the land.Thanks for listening.What we cover:- From restaurant work and wine to homesteading- Food, family and the search for a more resilient local food supply- A one-acre family homestead with pigs, chickens, ducks and rabbits- Self-sufficiency versus communal sufficiency- Balancing farm work, a full-time job and family life- Whole-animal use, food preservation and consumer expectations- Ducks, shared meals and community tiesTimestamps:00:16 – From wine to homesteading03:08 – Food and family during the pandemic05:32 – First pigs and a one-acre homestead06:44 – From self-sufficiency to communal sufficiency22:57 – Burnout, family and scaling back24:19 – Whole-animal use and preserving food39:22 – Why food is expected to taste the same49:02 – Consumers and the food system53:46 – Cooking and sharing what you raise59:12 – Adding ducks to the homestead1:02:13 – Focus, limits and farm plans1:12:18 – Faith, family and homesteadingLinks & resources mentioned:Kelsey Beck Fernandez on Instagram Tenfold Tallow

Every other Tuesday, we grab a past question from the Facebook group, then Meredith and Scott answer it and read some of the answers given by other listeners. The question for this episode: What's a cooking hack that everyone should know? Links for this episode: The PSI Games:https://psigamesinternational.com/ Mise en place:https://en.wikipedia.org/wiki/Mise_en_place Chef Chew comfort food from plants:https://www.chefchewskitchen.com/ Onion goggles:https://www.amazon.com/Haoun-Goggles-Kitchen-Glasses-Cutting/dp/B07C5RJPMG/ref=sr_1_5 KitchenAid spiralizer:https://www.kitchenaid.com/countertop-appliances/stand-mixers/attachments/p.5-blade-spiralizer-with-peel-core-and-slice.KSM1APC.html Real time video created by AI:https://infiniteslop.ai/ Meredith's podcast is The Curious Introvert: https://MeredithForReal.com To check out the new Tuesday Question and get in the discussion, join us at WhatWasThatLike.com/facebook. Sponsor deals: Quince - Go to Quince.com/whatwas for free shipping on your order and 365-day returns! Find the best deals on what you need at Dupe.com Boll & Branch - get 15% off your first order AND free shipping: BollandBranch.com/WHATWAS Nutrafol - Get $10 off your first month's subscription, and free shipping: use promo code WHATWAS at Nutrafol.com Try Mint Mobile for 3 months, for just 15 bucks a month - MintMobile.com/WHAT Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking shows have existed for decades, and cooking competitions have been on Food Network since the 1990s. But Bravo found the perfect recipe for success when it launched “Top Chef” in 2006. Borrowing from the reality competition format of “American Idol,” “Project Runway,” and “America's Next Top Model” and timed brilliantly to coincide with the rise of the celebrity chef, “Top Chef” has served up a smorgasbord of new culinary stars over its 23 seasons, some of which have gone on to openly wildly successful restaurant empires, and others to lucrative TV cook careers. In honor of the show's 20th anniversary, the Great Pop Culture Debate wants to trim the fat and attempt to name the Best “Top Chef” Cheftestant. Chefs discussed: Kristen Kish (S10 Seattle), Stephanie Cmar (S11 New Orleans/S17 All Stars L.A.), Nina Compton (S11 New Orleans), Shota Nakajima (S18 Portland), Shirley Chung (S11 New Orleans/S14 Charleston), Richard Blais (S4 Chicago/S8 All Stars), Mei Lin (S12 Boston), Melissa King (S12 Boston/S17 All Stars L.A.), Gregory Gourdet (S12 Boston/S17 All Stars L.A.), Tristen Epps-Long (S22 Destination: Canada), Bryan Voltaggio (S6 Las Vegas/S17 All Stars L.A.), Carla Hall (S5 New York/S8 All Stars), Stephanie Izard (S4 Chicago), Antonia Lofaso (S4 Chicago/S8 All Stars), Brooke Williamson (S10 Seattle/S14 Charleston), Sarah Bradley (S16 Kentucky/S20 World All Stars)Join host Eric Rezsnyak and GPCD panelists Karissa Kloss, Kevin Dillon, and Trey Radu-Blackburn as they discuss and debate 16 of the sharpest chefs to ever compete on seasons 1 through 23 of Bravo's “Top Chef.”For the warm-up to this episode, in which we discuss additional “Top Chef” cheftestants that didn't make the bracket, become a Patreon supporter of the podcast today. IG: https://www.instagram.com/greatpopculturedebate/Bluesky: https://bsky.app/profile/gpcd.bsky.socialWebsite: https://www.greatpopculturedebate.com/Patreon: https://www.patreon.com/greatpopculturedebateEpisode CreditsHost: Eric RezsnyakPanelists: Karissa Kloss, Kevin Dillon, Trey Radu-BlackburnProducer: Bob ErlenbackEditor: Eric RezsnyakIntro/Outro Song: “Dance to My Tune” by Marc Torch#topchef #bravotopchef #bravo #bravotv #cookingshow #kristenkish #richardblais #carlahall #stephanieizard #melissaking #gregorygourdet #bryanvoltaggio #voltaggio #antonialofaso #brookewilliamson #shirleychung #ninacompton #stephaniecmar #lastchancekitchen #podcast #popculture #debate #bestof #podcasts #music #movies #film #books #comics #television #tv #lgbtq #lgbt #nostalgia #geek #nerd #culture #greatestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Is picky eating really about the food? In this episode of Well-Adjusted Mama Podcast, Dr. Laura Brayton sits down with Katie Kimball, the national voice of healthy kids cooking, to talk about helping children build a healthier relationship with food from an early age. Katie is a writer, speaker, former teacher, and mom of four who has dedicated her work to helping families make healthy eating and cooking a practical part of everyday life. She is the founder of Kitchen Stewardship, Kids Cook Real Food, Teens Cook Real Food, the Picky Eater Playbook parent support group, and #LifeSkillsNow. Her work with families navigating picky eating inspired her TEDx talk, "Picky Eating Isn't About the Food," and ultimately led to The Picky Eater Playbook. In this conversation, Dr. Brayton and Katie explore picky eating, how parents can support healthy eating habits early on, and why bringing kids into the kitchen can be about so much more than what ends up on the plate. Cooking can become an opportunity to build confidence, independence, lifelong skills, and connection as a family. If mealtimes have become a struggle in your home, or you simply want to help your children develop a healthier relationship with food, this is an episode you'll want to hear. Learn more about Katie and The Picky Eater Playbook: RaisingHealthyFamilies.com/PickyLaura About Well-Adjusted Mama: Join Dr. Laura Brayton as she explores pregnancy, motherhood, wellness, and the many ways women can feel informed, empowered, and supported throughout their journey. Subscribe for more conversations about pregnancy, postpartum, motherhood, and whole-body wellness. If you'd like to learn more about our virtual functional medicine practice, go to https://drlaurabrayton.com/virtual-functional-medicine/ and schedule a complimentary 15 minute discovery call. Help more people find our show - leave a rating and review by simply clicking on http://ratethispodcast.com/welladjustedmama. © 2014 - 2026 Dr. Laura Brayton

Scroll through social media these days, and you can easily get hit with a wave of overwhelming expectations around what you should be eating, how much you should be eating, how meals should be plated and styled perfectly for internet audiences, all while trying to make a living and stay afloat. But what happens if we pause from these narratives, and reframe our cooking experiences? Today's guest, Sonali Menezes, explores just that with me today. Sonali is an artist, zinester, and writer. She lives in Hamilton, Ontario with her husband, cat, and houseplants. She loves food, and eats it every day in celebration. Her first book, Depression Cooking: Feeding Yourself When It All Feels Too Hard, is out officially as of today through ECW Press.   In today's conversation, Sonali explores what it means to depression cook and how she structures her recipes to maintain accessibility for those navigating mental health, disabilities, and challenging phases of life, how messages around appetite and hunger in her younger years living in Scarborough and North York informed her anti-diet and approachable writing and recipe-crafting, how the art world she came up in understands eating (or not eating) and its relationship to her illustrations, and establishing gentler relationships with eating and cooking.     Resources: Instagram: @sonaleeeeeee Depression Cooking book

Meditations on nature, family, connection, and how we are united by food. Featuring pieces by Bhikshuni Weisbrot, Roy Cheng Tsung, Scudder Parker, and Liz Ahl.Support the show

Send us Fan MailJoin Alex Rutledge and Redbone on American Roots Outdoors as they welcome Missouri Conservation Agent Brad Hadley and Wise Eye Technologies CEO Harold Monk. Brad breaks down Missouri's hunting history from the first 1944 deer season to today's declining hunter recruitment, and debunks a viral fake MDC news release about fining drivers for hitting deer. Harold shares Wise Eye's latest trail camera innovations, including AI-powered picture filtering and the game-changing DC2 camera. The show wraps with a bonus segment on Cajun cooking — gumbo, roux, andouille sausage, and the perfect way to feed a hunting camp.Missouri Hunting Heritage Federation:https://www.mhhf.us/To follow American Roots Outdoors Podcast:https://www.facebook.com/groups/448812356525413To learn more about American Roots Outdoors:https://americanrootsoutdoors.com/https://www.facebook.com/AmericanRootsOutdoors/To follow Alex Rutledge:https://www.facebook.com/americanrootsalex/To follow Wayne Lach:https://www.facebook.com/wayne.lach.5To follow Mike Crase:https://www.facebook.com/mike.crase

Fluent Fiction - Danish: Cooking Tales: A Cozy Danish Weekend of Flavors and Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-09-28-22-34-02-da Story Transcript:Da: Efterårssolen kastede et gyldent skær over den lille træhytte i den danske landsby.En: The autumn sun cast a golden glow over the little wooden cabin in the Danish village.Da: Inde i køkkenet summede der af liv.En: Inside the kitchen, there was a buzz of activity.Da: Venskabsgrupperne, samlet til en hyggelig weekend på landet, var i fuld gang med at forberede en venskabelig men ambitiøs madlavningskonkurrence.En: The friendship groups, gathered for a cozy weekend in the countryside, were eagerly preparing for a friendly but ambitious cooking competition.Da: Lyden af latter, knitrende gryder og skramlende potter fyldte luften.En: The air was filled with sounds of laughter, the crackling of pots, and clattering pans.Da: Udenfor dansede de farverige blade ned fra træerne, og en duft af krydderier og bagværk svævede gennem rummet.En: Outside, colorful leaves danced down from the trees, and a scent of spices and baked goods wafted through the room.Da: Mikkel gik rundt med beslutsomme skridt.En: Mikkel moved around with determined steps.Da: Han havde et mål: at vinde konkurrencen og bevise sit talent i køkkenet.En: He had one goal: to win the competition and prove his talent in the kitchen.Da: Han var kendt for sine kulinariske eksperimenter, og i dag planlagde han noget helt særligt.En: He was known for his culinary experiments, and today he was planning something very special.Da: Astrid, derimod, var rolig og smilende.En: Astrid, on the other hand, was calm and smiling.Da: Hun var altid positiv og en støtte for alle omkring sig, men dybt nede ønskede hun også anerkendelse for sine køkkenfærdigheder.En: She was always positive and a support to everyone around her, but deep down, she also wished for recognition for her cooking skills.Da: “Jeg prøver noget nyt,” sagde Mikkel højt og tiltrak alles opmærksomhed.En: “I'm trying something new,” said Mikkel loudly, attracting everyone's attention.Da: Han havde besluttet at lave en ret med en usædvanlig kombination af ingredienser.En: He had decided to make a dish with an unusual combination of ingredients.Da: Risikoen var stor, men hvis det lykkedes, ville det blæse alle omkuld.En: The risk was high, but if it succeeded, it would blow everyone away.Da: I mellemtiden holdt Astrid sig til sin plan.En: Meanwhile, Astrid stuck to her plan.Da: Hun arbejdede stille på en traditionel dansk ret, smørrebrød, men med en raffineret twist af sæsonens smage.En: She was quietly working on a traditional Danish dish, smørrebrød, but with a refined twist of the season's flavors.Da: Da tiden nærmede sig slutning, summede køkkenet af forventning.En: As the time neared the end, the kitchen was buzzing with anticipation.Da: Retterne blev præsenteret på langbordet.En: The dishes were presented on the long table.Da: Mikkels ret så fantastisk ud - en kreativ sammensætning af farver og former.En: Mikkel's dish looked fantastic - a creative composition of colors and shapes.Da: Men ved første smag gik det galt; smagene harmonerede ikke, som han havde håbet.En: But at the first taste, it went wrong; the flavors didn't harmonize as he had hoped.Da: Astrid derimod overraskede alle med en enkel, men himmelsk god kombination af syrligt og sødt.En: Astrid, on the other hand, surprised everyone with a simple yet divinely good combination of sour and sweet.Da: Hendes ret blev mødt med bifald og ros.En: Her dish was met with applause and praise.Da: Da resultatet blev annonceret, var Astrids navn det første, der blev råbt.En: When the results were announced, Astrid's name was the first to be called.Da: Mikkel kom med et ydmygt smil til hende.En: Mikkel gave her a humble smile.Da: “Til lykke, Astrid,” sagde han, i en blanding af skuffelse og beundring.En: “Congratulations, Astrid,” he said, in a mix of disappointment and admiration.Da: Astrid rakte en hånd ud til ham.En: Astrid reached out a hand to him.Da: “Det handler ikke kun om at vinde, Mikkel.En: “It's not just about winning, Mikkel.Da: Det handler om glæden ved at lave mad sammen,” svarede hun varmt og delte sin opskrift og nogle tips med resten af vennegruppen.En: It's about the joy of cooking together,” she replied warmly and shared her recipe and some tips with the rest of the friend group.Da: Mikkel lærte noget vigtigt den dag.En: Mikkel learned something important that day.Da: Mindre om at vinde og mere om at nyde hyggestunderne med sine venner.En: Less about winning and more about enjoying the cozy times with his friends.Da: Fra det øjeblik blev køkkenet ikke kun et sted for konkurrence, men også et sted for fællesskab og glæde.En: From that moment, the kitchen became not just a place for competition, but also a place for community and joy.Da: Udendørs stirrede han på de faldende blade og indåndede den rene efterårsluft, og han vidste, at dette var begyndelsen på en ny tilgang til mad og venskab.En: Outside, he watched the falling leaves and inhaled the fresh autumn air, and he knew this was the beginning of a new approach to food and friendship. Vocabulary Words:autumn: efterårcast: kastedeglow: skærbuzz: summedecountryside: på landetambitious: ambitiøscrackling: knitrendeclattering: skramlendewafted: svævededetermined: beslutsommegoal: målculinary: kulinariskeexperiments: eksperimenterrecognition: anerkendelseharmony: harmoniseredecombination: kombinationingredients: ingredienserscent: duftrefined: raffineretanticipation: forventningcomposition: sammensætningharmonize: harmonerededivinely: himmelskapplause: bifaldadmiration: beundringapproach: tilgangcompetition: konkurrencecommunity: fællesskabjoy: glædeinhale: indåndede

I approached Angelica for an interview after hearing her discuss her talk, Cooking for Death, a historical breakdown of and approach to working with animal sacrifice, drawn from ancient Egypt and Greece and grounded in her own magical practice.Along the way, the conversation takes a few turns.If you spend time in certain corners of the astro world, you may pick up on a thread that's been a hot topic.I want to make clear I'm not a journalist. I'm not an academic. It's not my job to make judgments on people—at least publicly.But what I can do, and what I am doing in this interview, is reflect on my own relationship to power and who I choose to give it to.And that conversation is bigger than any one person.This episode is about food—but it's also about nourishment, connection to our ancestors, and connection to self.It's an encounter that's left me asking questions and searching for more questions.Note: This interview was inspired by Angelica's talk, Cooking for Death, which you can access by joining her Patreon.About AngelicaAngelica Cresci is a consulting astrologer and occult educator based in Salem, MA. She has been a pagan and a devotee of Hades for over a decade. Angelica has lectured at the Salem Witchcraft and Folklore Festival, the Salem Astrology Group, and extensively online on Patreon and in her classes. Angelica received a Bachelor of Arts in English and Philosophy from Salem State University in 2020. She specializes in teaching the practical magick arts, especially tools of empowerment for women like glamour and kitchen magick. In her astrological work, she focuses on ancient astrology, fixed stars, and helping witches and women unlock their unique glamour signatures.You can find her on Instagram at @angelicascresci and book an astrology reading at angelicacresci.com.About ViviVivi Henriette is an LA-based astrologer and tarot reader whose practice centers on storytelling, mythology, and collaborative divination. She creates a space for clients to reclaim their personal narratives through the lens of ancient archetypes. Vivi produces ⁠LA Astro Fest⁠, hosts the Los Angeles Astro Salon, serves as Secretary of ⁠NCGR⁠, and is the creator of the podcast ⁠TALKTALKTALK⁠. You can find her weekly writing on ritual and meaning right here on ⁠ART of the ZODIAC⁠.Support the Podcast & Learn Astrology!Ready to take a deep dive into astrology? I invite you to join⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Club Astro⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ by becoming a paid subscriber to ART of the ZODIAC on Substack.Your membership offers:Exclusive Cohort: Access to a dedicated community of astro seekers.Weekly ZOOM Sessions: Bring your chart, ask me questions directly, and connect with fellow astrology enthusiasts in intimate gatherings.Secret Invites & Discounts: Including discounted tickets to online workshops, LA Astro Fest, and my monthly in-person gathering, The Los Angeles Astro Salon.More than just benefits, your membership directly supports me and this work, allowing me to continue creating content like this.Join Club Astro here:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.patreon.com/c/ARToftheZODIAC⁠⁠⁠⁠Other Ways to Support (No Funds Required!)Even if you can't join Club Astro right now, your time and listenership are invaluable. If you enjoy this work, please consider:Tell a friend: Word-of-mouth is incredibly helpful!Leave a review: A review wherever you listen to podcasts truly helps new listeners find the show

One half of The Hairy Bikers, Si King, tells Oliver about the bittersweet feeling of writing his first cookbook without his late best buddy, Dave MyersSee omnystudio.com/listener for privacy information.

The Learning Leader Show with Ryan Hawk www.LearningLeader.com My new book, The Price of Becoming, is a USA Today, LA Times, Success Magazine, and Publishers Weekly bestseller! I think you'll find it useful. Connect with me on Twitter/X: @RyanHawk12 Instagram: @RyanHawk12 Sign up for Mindful Monday (it's free):  This is brought to you by Insight Global. If you need to hire one person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world has the hustle and grit to deliver. My guest: Danny Meyer is the founder of Union Square Hospitality Group and one of the most influential restaurateurs of his generation. He built New York landmarks like Union Square Cafe and Gramercy Tavern, and Shake Shack... He's the author of the classic Setting the Table and the new What Could Possibly Go Right? Key Learnings "Business, like life, is all about how you make people feel. It's that simple and it's that hard." "Optimists and pessimists die the same way. They just live differently." Shimon Peres. Danny prefers to live as an optimist. Most people respond to hope. A few will come out of a dark closet hopping on a pogo stick and a few will walk on the shady side no matter what. Most people start the day intending to make it better than yesterday, and they'll follow someone who shows them how that could happen. A growing business needs funding and leadership. It also needs soil. Like a plant needs sun and water and still needs something to grow in. The soil is the culture, and it determines whether anything you plant actually grows. Be explicit about which behaviors you celebrate and which you won't tolerate. Then be relentlessly consistent about both. That's how culture survives you not being in the room. Everyone is watching who gets hired, promoted, and paid. Every time you compromise on either the skills or the character, you send a message that you didn't mean any of the words. Probably unwittingly, but you send it. Curiosity is the behavior Danny celebrates most. If you want a team that treats every day as a chance to be better than yesterday, someone has to actually wonder what could be done differently. Entrepreneurs are upsighted. Danny's word. They only see what's up, only see what could possibly go right, and they look at existing problems that would make the world better if solved. A bad salesperson answers questions you never asked. Danny remembers a shoe store that hauled out everything from the back room regardless of what he wanted. The only two questions that mattered were does it fit and do I like it. A great one gets into your shoes and asks what you'd want. Sometimes they help you get to the question you actually have. There's no job that doesn't benefit from good sales skills, and good writing skills. Entrepreneurial athleticism is the trait Danny looks for in every leader. Talent gets you in the door. Athleticism is dedicating yourself to train plus the mental and emotional mettle to find a way to win. Day one mentality. The day a restaurant opens, nothing is scratched, every door works, nothing is smudged, and you assume everyone might be a critic. Day one of year 10 should be better than the original, because you have ten years of learning. Without that, it only goes backwards. The hiring formula is 49 and 51. Forty-nine percent is how well he thinks you can do the job, which is mostly technical and different for every role. Fifty-one percent is who you are. That 51 percent is Hospitality Quotient. The composite of optimistic warmth, curious intelligence, determined work ethic, empathy, self-awareness, and integrity. Someone with a high HQ is happier themselves when they make someone else feel better. "Cooking a great piece of fish only gets you to the 49-yard line." You need all 100, and it isn't just the servers who need it. It's everybody. A high HQ is a liability in an interview. Danny sometimes has to park his own at the door, because his job isn't to make the candidate feel good. It's to assess how they'll make the staff and the guests feel. Never ask if someone is self-aware. They'll say yes. Ask instead: "What's the greatest misperception other people have about you?" You can't answer it without self-awareness, because you have to know both what you are and what you're projecting. When hiring a chef, Danny already knows they can cook. What he's testing is the feedback loop. Will they get defensive? Grateful? He may well be wrong in the feedback, and he still wants to know early what it's going to be like to lead this person. Caitlin took a reservation and saved a woman's life. She was getting a phone number when the caller's voice started halting. Caitlin sensed something was wrong, asked permission to call 911, and got the address. It was a hemorrhagic stroke. The woman survived and had to relearn how to speak. Caitlin was so moved that she went back to school to become a speech therapist for people with aphasia. When the woman died recently, she left Caitlin the money to pay for it. A good employee books the table accurately. A great one changes someone's night, or their life. Danny's point about Caitlin: nobody trained her for that. The culture did. Mind share is what marketing earns. Heart share is what hospitality earns. Mind share means people know you exist and think of you first. Heart share means they love you and tell everyone they know. The golden rule of hospitality is not the golden rule. Do unto others as you believe they would want done unto them. Service is one size fits all. Hospitality is one size fits one. The salmon that changed everything. Soon after Gramercy Tavern opened, a Union Square Cafe regular told Danny what happened was inexcusable. Her salmon came well done when she'd ordered it rare. Danny's first reaction was that an honest kitchen mistake didn't seem so bad. The mistake wasn't the problem. The response was. At Union Square Cafe, she said, the server would have noticed, quietly removed it, brought soup so her guests could keep eating, recooked it properly, and probably taken it off the bill. At Gramercy, nobody came over while she picked at it. A manager eventually took the plate, handed her a coat check, told her the rest would be waiting at the door, and left it on the bill. "If you don't have language, you cannot teach." For ten years Danny led one restaurant by embodying the behavior he wanted. With two, wherever he was, he wasn't at the other one. It was the first time he had to lead by using his words instead of just embodying what he wanted to see. Enlightened hospitality, in this order: Each other first. How the team treats each other, with generosity and charitable assumption. Then the guests. Then the community and the suppliers. Then the investors, who end up with more because of everything above. Break it anywhere, starting with how people care for each other, and it doesn't work. Lead with generosity. You're in business for tomorrow dollars, not today dollars. His staff charged that woman for the salmon because they were afraid she was working an angle. Danny's response: where is the charitable assumption that maybe we just overcooked it? Nice and kind are different. Nice isn't a bad thing, but sometimes nice is how you avoid addressing a problem. Kind means I'm on your side, which sometimes means holding up the mirror. If someone isn't measuring up and you let it go, that isn't kind and it isn't even nice. Kindness takes the courage to give honest feedback without demoralizing the person. Laying people off during the pandemic wasn't nice. Doing it one at a time was kind. Several hundred people, and nobody got laid off by tweet or mass email. Everyone was spoken to by their own boss. Shake Shack started because Danny asked what could possibly go right. An artist needed someone to run a hot dog cart under an installation in Madison Square Park. His team said they were too busy running four restaurants. Danny's argument was that the park was the front yard of two of them, and you take care of your front yard. They staffed it with their coat checkers and served Chicago-style on purpose. The coat checkers had no work until the weather turned cold, so this gave them a summer job. Chicago-style has eight toppings, which let them find out whether four coat checkers could remember how every regular liked it. The point was proving hospitality isn't only for fancy restaurants. They lost money two years running, and the community started calling it "our hot dog cart." Danny heard the word "our" and knew people felt shared ownership. Then he gave away the building. He built a $750,000 kiosk and donated it to the park, so the park owns the building and his company owns the business. A percentage of every sale goes back into keeping the park beautiful and safe. That first Shake Shack still pays just under a million dollars a year in rent to the park. Danny's champagne moment a year from now: that the book actually meant something to people. He wrote it to teach himself, because that's how he learns. If the lessons he picked up scraping his knees turn out to be useful to someone else, it was worth it. Reflection Questions Which behaviors does your team know for certain you celebrate, and which do they know you won't tolerate? If you asked five of them, would you get the same five answers? Look at your last promotion. Did that person clear the bar on both the 49 and the 51? What did everyone else learn from watching it? Where are you being nice right now when the situation calls for you to hold up the mirror? Podcast Chapters00:00 Apply for the Learning Leader Circle 01:36 Meet Danny Meyer 03:23 "It's That Simple, and It's That Hard" 05:15 Optimists and Pessimists Die the Same Way 08:47 Culture Is the Soil 12:53 Why He Celebrates Curiosity 15:44 What Sales Taught Him 19:48 Entrepreneurial Athleticism 23:15 The 49 and 51 Hiring Formula 26:10 "What's the Greatest Misperception About You?" 28:32 Testing the Feedback Loop in an Interview 29:44 Caitlin Saves a Life 32:51 Mind Share vs. Heart Share 34:33 The Golden Rule of Hospitality 35:33 If You Don't Have Language, You Cannot Teach 39:10 Enlightened Hospitality 41:35 Nice vs. Kind 43:10 Laying People Off the Kind Way 45:03 How a Hot Dog Cart Became Shake Shack 50:08 The Champagne Question 52:08 EOPC  

மேடைப் பேச்சுகள்:   • மேடைப் பேச்சுகள்  மொழி சொல்லும் வழி:   • மொழி சொல்லும் வழி  Cruise to Kaviripoompattinam (பட்டினப்பாலை):   • Pattinapalai  Memories of Madurai (நெடுநல்வாடை)   • Nedunalvaadai  திருக்குறள் கதைகள்:    • Thirukkural  Children Stories (குழந்தைக் கதைகள்):   • குழந்தைக் கதைகள்  இலக்கணம் in a fun way:   • இலக்கணம்  நாடகங்கள்:   • நாடகங்கள்  சமையல்:   • Cooking  கவிதைகள்:   • கவிதைகள்  

We deep dive into fast food! Burgers, fries, nuggets you name it we dive in! 

Episode 362 of Baseball and BBQ features author Kevin Keating, who joins us to talk about his novel Waiting for a Sign and the stories, inspiration, and baseball connections behind the book. We also sit down with Jennifer and Richard Stansbury of TexMo BBQ to hear about their journey as a barbecue competition team, the world of competitive BBQ, and what it takes to cook for the win. Kevin Keating is a lifelong baseball autograph collector, author, and one of the most experienced experts in the sports-autograph world. He began collecting baseball autographs in 1969 at age 10, and by the time he graduated from high school, his collection had grown to more than 10,000 signatures. His passion for collecting eventually became a career: Keating founded Quality Autographs in 1992 and later became a principal autograph authenticator for PSA/DNA. Over the decades, Kevin has met and developed friendships with many of baseball's legendary figures, turning his remarkable experiences into stories that capture not only the pursuit of an autograph, but the personalities behind the signatures. He is the author of Waiting for a Sign, a two-volume collection of stories from his lifetime of collecting, authenticating, and interacting with baseball and sports personalities. Volume 2 features stories involving figures including Roberto Clemente, Casey Stengel, Warren Spahn, George Brett, Bob Feller, Buck O'Neil, George Sisler, Mark McGwire, and others. Kevin's expertise extends beyond collecting. He has written extensively about autographs, co-authored The Negro Leagues Autograph Guide, and has been featured as an expert on baseball autographs and authentication. His books offer a unique perspective on baseball history—one built not just from watching the game, but from meeting the people who made it. Jennifer Stansbury and Richard Stansbury join us as they discuss their barbecue team and the successes they have enjoyed.  The following is taken from the team's Facebook page, "My style is built on the foundation of Missouri barbecue—balanced flavors, layered seasoning, and a respect for technique—blended with the bold, no-nonsense approach of Texas barbecue, where quality meat and clean execution take center stage." Our show was their first podcast appearance, but based on our discussion and their love and passion for cooking barbecue, it may end up becoming one of many. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves,  Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Phone: 833-730-3271@danacortezshow on IG/TikTok/FB/YouTube@danacortez@djautomatic@anthonyacomedy

Rosa Flanagan of Two Raw Sisters is dishing up a delicious recipe for Polenta Crusted Fish Tacos. Serves: 4 (3 tacos per person) Time: 30 minutes Ingredients ~500g fresh fish 1 cup polenta 1 tsp chilli flakes 1 tsp sea salt 1 egg, whisked Oil, for cooking Tomato Salsa 200g cherry tomatoes, cut in half or quarters ½ cup coriander, chopped 2 cloves garlic, crushed and finely chopped 2 tbsp extra virgin olive oil 1/2 tsp sea salt ½ tsp black pepper Guacamole 2 avocados 1 lemon, juiced 1 tsp sea salt ½ cup coriander, chopped To Serve ~12 tacos- we recommend using Tio Pablo- Authentic Corn Tortillas 1 small head of cos lettuce 2 lemons, cut into quarters Aioli, homemade or store brought Method Add the polenta, chilli flakes, and salt to a bowl and mix together. Cut your fresh fish of choice into individual pieces. Dip each piece of fish in the whisked egg and then coat in the polenta. Then place on a plate. Continue this process with each piece of fish. Heat a pan up over a medium heat and add some oil. Place the fish pieces into a pan and cook on either side for ~3-4 minutes, until the outside turns golden and crispy. Once cooked, remove each piece from the pan and place on a plate. Continue this process until all fish pieces are cooked. For the tomato salsa, add all of the ingredients to a mixing bowl and mix to combine. Set aside. For the guacamole, add your avocado to a mixing bowl and lightly smash. Add the remaining ingredients and mix to combine. Set aside. Heat another pan over a medium-high heat. Add your tortillas, one at a time. Heat for ~30 seconds on each side. Place and cover in a clean tea towel. Continue, until all tortillas are heated. To assemble your tortillas, add some cos lettuce, followed by a generous dollop of guacamole, a piece or two of fish, then topped with the tomato salsa. Squeeze over some lemon juice and lastly dollop on the aioli. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In our third episode together, we're joined again by Chefs Junior and Norman for an update in their hospitality grind. We dive straight into what happened to Saigon Hustle, and how their culinary journeys have progressed since.We also unpack how they navigate work-life balance, with Junior breaking down what it's like navigating the kitchen hours as a new dad, while Norman shares his perspective on setting up his work life balance to avoid burnout. We also talk about the global chef shortage, reading Google reviews for Hustlers, why you should listen to the rules of Omakase, and what Chefs really think when you order a well-done steak.Go try out Junior's food at Hustlers!---Items mentionedThe Omakase RulesGordon Ramsay well done steak---Need a photobooth? Reach out to SonofaBooth - ⁠https://sonofabooth.com.au/⁠Want to get in touch? Send us an email at ⁠⁠ricenmicspodcast@gmail.com⁠⁠Follow us on our socials: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/ricenmicspodcast⁠Music: aKu - Love Shine | aKu - The Final Blow---Chapters0:00 Intro0:40 What happened to Saigon Hustle?4:32 Why They Left & The Truth Behind Restaurant Split-Ups 6:05 Hospitality Work-Life Balance: New Fatherhood vs. Setting Boundaries 12:23 Chef Norman's Career Shift After Saigon Hustle21:11 Transitioning Culinary Styles: Asian Fusion to Portuguese Cuisine24:36 The Hidden Challenges of High-Volume Bulk Cooking29:07 Hustlers Menu Strategy: Seasonal Ingredients & Cost Management35:26 Food Presentation vs. Taste: What Matters More?41:57 Hidden tips in restaurant bills43:38 Facing Competition & Staying Relevant in Sydney's Food Scene 49:27 The hidden tip bill restaurant52:11 Reading Google reviews of Hustlers1:14:20 The Global Chef Shortage & Hospitality Crisis1:22:13 Is AI & Automation Taking Over Commercial Kitchens?1:27:55 Why You MUST Show Up On Time (Omakase Horror Story)1:31:51 Banned From The Star Casino & Cooking in Sydney CBD vs. Smithfield LINK GORDON RAMSAY WELL DONE STEAK1:39:54 What Chefs REALLY Think When You Order a Well-Done Steak1:42:51 How Dietary Requirements Restrict Creative Cooking1:46:27 Career Advice for Aspiring Chefs & Automated Cooking Tech1:53:36 The Brutal Physical Toll of Working in Commercial Kitchens1:55:30 Outro

Kwame Onwuachi—the chef behind Tatiana, Dōgon, and restaurants from Miami to Las Vegas—joins Matt in the studio for the first time. We get into his big idea for the CPG game, his pull toward Ethiopian cooking, and his three books, capped by All Hours, which is less a cookbook and more a statement about what he actually wants to cook every day. And it's the return of Three Things, where Aliza and Matt discuss what's interesting to them in the world of food including Aliza recaps her trip to New Mexico with stops at El Chile Toreado, Frontier, El Ray Court, and Tune-Up Café. Matt thinks Bessou makes the best caramel corn and has a great late-summer meal at I Cavallini. He also read the Legs McNeil memoir, Resident Punk for a true blast from the past.  Subscribe: ⁠⁠Apple, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 717: Puke hasn't memorized the names of all the gay old musicians Brett likes. This makes Brett and Andrew mad. Weird Al was never on Cooking with Coolio. The tale of Andrew's beautiful old Honda CRV going missing from Brett's house and where it was found. The greatest car ever made according to Andrew was in Street Fighter 2. How many cars have we all had towed?

Get ready for a flavorful celebration as Josh Rosen, Brand Manager at FrieslandCampina, joins The Ash Said It Show! In this episode, we dive deep into National Hispanic Heritage Month, exploring how food preserves culture, bridges generations, and brings families together around the dinner table. Discover the fascinating history of Gayo Azul®—a brand with roots in the Caribbean in the 1950s that uniquely blends European cheesemaking craftsmanship with vibrant Hispanic culinary traditions. Josh shares insights into their iconic portfolio, from the sharp, crumbly perfection of Gayo Azul Cotija to versatile favorites like Queso Blanco, Queso Para Freir, and Gouda. In This Episode, We Discuss: * The Heritage of Flavor: How Gayo Azul honors decades of tradition by uniting Dutch cheesemaking expertise with the dishes loved by Hispanic families.
 * Mastering Cotija: Creative ways to use Gayo Azul Cotija beyond tacos—from soup and salad enhancers to the ultimate elote and breakfast upgrades.
 * Cooking Traditions: Bringing generations together in the kitchen through shared meals, family recipes, and cultural storytelling.
 * Chilaquiles Verdes Magic: Breaking down the star recipe of the season featuring crispy corn tortillas, tangy salsa verde, fried eggs, and a generous sprinkle of crumbled Cotija.
 Whether you're looking for culinary inspiration for Hispanic Heritage Month or searching for the best cheeses for cooking, grilling, and melting, this episode serves up a delicious masterclass! Featured Recipe: Chilaquiles Verdes with Gayo Azul Cotija (Recipe Credit: Michelle Atwood of I Heart Publix) * Prep time: 5 minutes * Cook time: 15 minutes * Servings: 4
 Ingredients: * 1/2 cup vegetable oil
 * 16 corn tortillas, cut into quarters
 * 2 cups salsa verde (jarred or homemade)
 * 1/2 cup Gayo Azul Cotija Cheese, crumbled
 * 1/4 cup red onion, finely diced
 * 1/4 cup fresh cilantro, chopped
 * 4 fried eggs
 * Optional toppings: sour cream, avocado slices, and sliced jalapeños
 Method: 1. Crisp the Tortillas: Heat vegetable oil in a large skillet over medium heat. Fry tortilla pieces in batches until golden brown, then transfer to a paper towel-lined plate to drain.
 2. Simmer the Sauce: Carefully remove excess oil from the pan, pour in the salsa verde, and bring to a gentle simmer.
 3. Toss: Add the fried tortilla chips, gently tossing until evenly coated. Cook for 2–3 minutes so they soften slightly while keeping some crunch.
 4. Plate & Top: Remove from heat, divide among four plates, and top each serving with a fried egg.
 5. Garnish: Generously sprinkle with crumbled Gayo Azul Cotija Cheese, diced red onion, and fresh cilantro. Finish with sour cream, jalapeños, or avocado if desired!
 Connect & Where to Buy: Find Gayo Azul cheeses at leading retailers including Publix, BJ's Wholesale Club, Fresco y Más, Key Food, Market Basket, Presidente Supermarket, Sedano's, Sam's Club, and Winn-Dixie. * Website: GayoAzul.com
 * Facebook: @gayoazulcheese
 * Instagram: @gayo_azul_cheese
 #HispanicHeritageMonth #GayoAzul #CotijaCheese #ChilaquilesVerdes #TheAshSaidItShow #HispanicHeritage #CheeseLovers #FoodCulture #MexicanFood #PodcastEpisode #RecipeOfTheDay #ComfortFood #Cheesemaking #FoodAndCulture Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

Daily Dad Jokes (25 Sept 2026) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Shower Thoughts Podcast: We have another podcast called Daily Shower Thoughts, showcasing random, amusing and mind bending epiphanies. Search "Daily Shower Thoughts" in your podcast player or click here Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: porichoygupto, TheQuietKid22, Raath, agarcia128, TheQuietKid22, OkElevator6952, D0wnVoteMe_PLZ, Wazowskiwithonei, lnc_gomes, Brucemoose1, Lordstevenson, Temporary_Ebb_4156, MissionWhole4385, madazzahatter, Scooter_Dooder, , shawry308, H_G_Bells, rjm1775, DazedMonk, Fluid_Bag8283, tollthedead, StockInitial4460, user7618, eightiesmusicme, dadjokeschannel, CorndogConspiracy237, Left-Distribution-13, professorf, oppy1984, leww_ap, andersonfmly Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

Daily Dad Jokes (25 Sept 2026) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view! Shower Thoughts Podcast: We have another podcast called Daily Shower Thoughts, showcasing random, amusing and mind bending epiphanies. Search "Daily Shower Thoughts" in your podcast player or click here Email Newsletter: Looking for more dad joke humor to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: porichoygupto, TheQuietKid22, Raath, agarcia128, TheQuietKid22, OkElevator6952, D0wnVoteMe_PLZ, Wazowskiwithonei, lnc_gomes, Brucemoose1, Lordstevenson, Temporary_Ebb_4156, MissionWhole4385, madazzahatter, Scooter_Dooder, , shawry308, H_G_Bells, rjm1775, DazedMonk, Fluid_Bag8283, tollthedead, StockInitial4460, user7618, eightiesmusicme, dadjokeschannel, CorndogConspiracy237, Left-Distribution-13, professorf, oppy1984, leww_ap, andersonfmly Subscribe to this podcast via: iHeartMedia Spotify iTunes Google Podcasts YouTube Channel Social media: Instagram Facebook Twitter TikTok Discord Interested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever faked a compliment to keep the peace? Vladdy speaks ahead of the Jays' final series GUESTS: Moshe Lander - Professor of Economics, Concordia University Matt Cauz - Host at TSN 1050

This week, Kenzie sits down with Tara & Haley of Gilmore to Say to give you the ultimate fall masterlist—the Gilmore to Say fall-coded episode of your dreams. Enjoy!  BLOG: https://kenzieelizabeth.coSHOP MERCH OUT NOW: https://shop.dearmedia.com/collections/ilysmWatch us on youtube: https://youtube.com/kenzieelizabethKenzie's IG: https://bit.ly/298RzRnKenzie's Twitter: https://bit.ly/2RdtJsEHG IG: https://bit.ly/2vlwxXy Sponsors: Cotton is The Fabric of Our Lives. Learn more at TheFabricOfOurLives.com. Ready to reach your goals? Visit forhers.com/houseguest to get personalized, affordable care that gets you. Get started with ShipStation today and get sixty days free at ShipStation.com, with code houseguest. Visit Sephora or sephora.com to shop Cactus Fruit 3-in-1 Styling Cream. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nobody warns you that grief shows up in your kitchen! If you've lost your spouse and suddenly can't figure out what to make for dinner — or don't even want to try — you're not alone, and you're not doing anything wrong!In this episode, we talk through the real, often unspoken emotional side of cooking for one after loss: the guilt of eating a favorite meal without them, the apathy that makes food feel pointless, the overwhelm of grocery shopping for one, and the way a single smell or recipe can bring grief rushing back out of nowhere.You'll learn why this happens, why it's a completely normal part of grief (not a personal failing), and a few practical ways to start taking care of yourself again — even on the nights you have almost nothing left to give.The Cooking for One After Loss - Widow 180 Cooking Workbook, the newest Widow 180 workbook was built specifically to help with this exact struggle — simple recipes organized by energy level, a starting-point quiz, and real support for the emotional side of eating alone. Get the workbook at https://www.widow180.com/cookingIf this episode speaks to where you are right now, you're not alone — and you don't have to figure it out today.Timestamps0:00 — Introduction: the grief nobody warns you about1:15 — The four feelings most widows have around food (guilt, apathy, overwhelm, memory triggers)4:15 — Why grief fatigue makes cooking feel impossible some days6:15 — Introducing A Table for One: a workbook built for this exact struggle8:15 — Where to find support and get your copy

For nearly twenty years, chef, author, and actor Carla Hall has taught us to cook from the heart across both screen and stage. Beyond culinary arts, her career path has spanned diverse fields such as accounting and modeling. Today, Carla joins the show to discuss how to navigate your next move with confidence, whether in your career or in the kitchen.Carla's cookbook, Carla Bakes: Sweet, Savory, and from the Heart, is available now.Want more conversations about food and culture? Check out these episodes:A taste of Black Appalachia Your Dinner Party toolkit Support public media with NPR+ and enjoy perks for over 25 podcasts like this one. This show's perks include sponsor-free listening. Learn more at plus.npr.org.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Better Food Habits for Busy Women Without More Overwhelm with Kelly MillerHow do entrepreneurs build better food habits when you are already busy, overwhelmed, and accustomed to choosing the easiest available option? In part two of Crystal Waddell's conversation with Kelly Miller, also known as Health Coach Kel, they move from customer language and product naming into an honest discussion about food, confidence, health, and the lives busy women are trying to build.Crystal shares her personal experience with weight loss, GLP-1 medication, cravings, and the gap between losing weight and developing sustainable food habits. Kelly responds with a practical, judgment-free approach: honor where you are, identify what may be getting in the way, learn the flavors you enjoy, and build a small collection of ingredients and cooking techniques you can reuse.The conversation expands into emotional eating, nervous-system awareness, cooking with family, and the changing definition of success in midlife. Crystal and Kelly reflect on why a homemade meal, a slow cup of coffee, or meaningful time with your child can feel every bit as valuable as the business milestones many entrepreneurs spend years chasing.What You Will LearnHow Kelly uses customer language to name Our Rooted Kitchen and attract the right peopleWhy losing weight and changing your relationship with food are not necessarily the same processHow to begin improving food habits without attempting a complete lifestyle overhaulWhy learning your preferred flavors can make grocery shopping and home cooking easierHow Kelly's tic-tac-toe grocery map organizes nine broad whole-food categoriesWhy reusable pantry staples and a few basic cooking techniques can reduce food wasteHow stress, survival mode, and emotional rewards can affect the way people use foodWhy entrepreneurs may need to redefine success around health, relationships, gratitude, and daily lifeEpisode TimestampsTime | Topic00:00 Choosing gratitude and a life you love00:30 Welcome to the Simple and Smart SEO Show00:48 How customer language shaped Our Rooted Kitchen02:38 Crystal's relationship with food04:32 Where to start when cooking feels overwhelming06:31 Cooking at home without wasting money07:10 Kelly's tic-tac-toe grocery map09:51 Sugar, cravings, and changing food habits11:47 Food, stress, and the nervous system14:03 Redefining success beyond business growth16:42 Why Kelly chose printed cookbooks18:28 Where to find Kelly19:55 Kelly's sourdough starter kit20:41 Gratitude and goodbyeKey TakeawaysStart with your real life. A useful food plan must account for your schedule, current skills, preferences, and the support you may need.Use flavor as the entry point. Learning whether you prefer spicy, salty, creamy, briny, or other flavor profiles can make basic ingredients feel more appealing and reusable.Build skills instead of collecting recipes. Chopping, stovetop cooking, and baking can create a practical foundation for working with many different foods.Small successes rebuild self-trust. Repeating one manageable action can build confidence more effectively than expecting an immediate, complete transformation.Success can become more personal. Business growth matters, but health, family experiences, rest, and gratitude may become equally meaningful measures of a good life.Episode Highlights“You do it step by step, and you honor where you are.”“What are the flavors that you like? That's where we start.”“Don't start or end your day with sugar.”“We're allowed to have these experiences and still be boss women.”Listener Action StepsWrite down three meals or restaurant flavors you genuinely enjoy. Identify the seasonings, textures, or ingredients they have in common.Choose one versatile grain, one vegetable, and one protein to use in more than one meal this week.Practice one basic technique: chopping, cooking on the stovetop, or baking.Notice one moment when stress or exhaustion influences a food choice. Record it without judging yourself.Choose one non-business experience you want to treat as a meaningful measure of success this week.Resources and MentionsHealth Coach Kel: https://healthcoachkel.comOur Rooted Kitchen: Learn more through Health Coach Kel's website and social channelsAlive in Your Hands: Kelly's sourdough beginner journey and starter-kit guideSimple and Smart SEO: https://simpleandsmartseo.comAbout Kelly MillerKelly Miller, also known as Health Coach Kel, helps busy women build greater confidence and capacity around food, energy, and everyday life. Her background includes marketing, ecommerce, SEO, health coaching, and product development. Through Health Coach Kel and Our Rooted Kitchen, she encourages women to reconnect with cooking, growing food, and practical habits that fit real life.About Crystal WaddellCrystal Waddell is an SEO educator, ecommerce business owner, and visibility strategist for creative entrepreneurs and small businesses. On The Simple and Smart SEO Show, she shares practical strategies to help business owners improve visibility, connect with right-fit customers, and grow without unnecessary complexity. Learn more at simpleandsmartseo.com.DisclaimerThis episode includes personal experiences and general wellness discussion for educational purposes only. It is not medical, nutritional, or mental-health advice and does not replace care from a qualified professional. Speak with an appropriate healthcare professional before changing medication, treatment, diet, or health practices. Some links may be affiliate links, which means Crystal may earn a commission at no additional cost to you.Text me your questions or comments!Hey, Shopify store owners! (Especially if you're selling on Etsy, too!)Here's a quick question: Are people actually finding your products on Google?If SEO feels confusing, overwhelming, or like something you'll "get to later", this is for you.I'm hosting a free, seven day Shopify SEO challenge that breaks it down into simple, doable steps.No tech headaches, no fluff. Join us at  Hey, Shopify store owners! (Especially if you're selling on Etsy, too!)Here's a quick question: Are people actually finding your products on Google?If SEO feels confusing, overwhelming, or like something you'll "get to later", this is for you.I'm hosting a free, seven day Shopify SEO challenge that breaks it down into simple, doable steps.No tech headaches, no fluff. Join us atSupport the showFree checklist: Is your Shopify store quietly losing sales? Run the 5-minute self-check →Book a Strategy Call With Crystal!Want to follow up on what you've heard? Search the podcast!AFFILIATE LINKS:SEO TOOLS :Keywords Everywhere: My favorite keyword research tool!Get SurferSEO! The ultimate content creation tool!E-COMMERCE TOOLS:Start your Shopify Store! (use my link)Klaviyo: The leader in Ecommerce EmailGrid and Pixel: Get John and his team's help in setting up your flows and campaigns!SOCIAL MEDIA TOOLS:Metricool (Awesome and easy to use social media scheduler!)Note: If you make a purchase using one of my links, I ...

Michelle Braxton Scott of "Supper with Michelle" on grief, a spinal surgery that left her bedridden, and learning to cook — and live — with more grace.Michelle Braxton Scott is the voice behind the blog Supper with Michelle and the author of the cookbook Supper with Love. In this conversation, we talk about what it really means to cook with love — and what happens when that love disappears entirely.Michelle shares how losing her mother in 2019 caused her to lose her taste for cooking altogether and about the slow, grace-filled process of finding her way back into the kitchen. She also shares how lumbar degenerative disc disease took her out of the kitchen again in 2024, the same year her cookbook was published. We talk about what it means to ask for help, to adapt (hello, toaster oven and air fryer), and to let go of the idea that taking care of everyone else has to come before taking care of yourself. Michelle calls this her "softer life," and this conversation is a beautiful reminder that cooking with love has to start with loving ourselves first.In this episode, we explore:* What cooking with love actually means, from selecting vegetables to setting intention before a grocery run* Losing her mother and losing her taste for cooking, and the comfort recipes that slowly brought her back* Her 2024 diagnosis, bedridden recovery, and decision to undergo spinal surgery* Adapting her kitchen and her cooking practice to a body with new limits* Letting go of the pressure to take care of everyone else first, and what it means to be in a "me season"* Her last meal on earth (a lobster roll is involved)

Ron Russell shares his 50-year journey with plant-based eating, starting when there were very few plant-based restaurant options in LA County. He describes the challenges of opening a small cafe that grew into a successful170-seat restaurant focused on healthy vegan options. Running the restaurant provided firsthand experience of how plant-based eating helped his customers overcome health issues, which deepened his understanding of the health benefits. Ron also stresses the significance of gratitude and happiness in longevity, sharing personal experiences with gratitude journaling and community connections. He also notes that happiness and joy appear to be common themes among centenarians in Blue Zones. Ron shares insights from his travels, the difference in lifestyle and stress between the US and other countries, and ways to stay socially connected as one ages.Key takeaways:cooking techniques and tips, focusing on ingredient quality and flavor balance - using good ingredients leads to good resultsimportance of properly cooking greens to preserve nutrients and flavorfocus on nutrient-dense foods like lentils, beans, and greens while limiting grain consumptionfour key areas for longevity: nutrition, fasting, movement and strength, and mind-body wellnesscreate balance when pursuing longevity goals: nutrition, fasting, movement, and mental health must work togetherRon's book Longevity Visa: Steps To Live 20+ Years Longer, Feel Younger, Live Healthier, and Reverse Aging, which contains resources and recipes focused on improving health habits, is available on Amazon and through his website longevityvisa.com. Follow Ron on Instagram @longevityvisa for more recipes and helpful tips. Visit ConfidenceThroughHealth.com to find discounts to some of our favorite products.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Live the Healthy Lifestyle God DesignedProduction credit: Social Media Cowboys

There's 12 new bakers (and a new judge!) in the tent, so it's time for us to choose our teams for the season.Wanna play along at home? Make a copy of our official scoring sheet and start a league with your friends! Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Chef Kwame Onwuachi joins Keke and shares how watching Barack Obama succeed inspired him to change the course of his life after getting into trouble as a young man. He traces his journey from the Bronx and Nigeria to Top Chef, reflecting on failure, finding his voice through food and building Tatiana into one of NYC's hottest restaurants. Plus, he talks cooking at the Met Gala and teaches Keke a recipe from his new cookbook, All Hours: Crazy Good Food for Whatever, Whenever.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How much fiber do you actually need, and can you overdo it? Rachel and Ashleigh sort the fiber claims that hold up from the ones that don't: where the 30 gram number came from, what happens when you jump from 10 grams to 40, whether fiber does anything for your hormones, and what to do about constipation on a GLP-1. They also talk about fiber supplements, resistant starch from cooked and cooled rice and potatoes, whether you should eat fiber before training, and more. Head to truenutrition.com/MUSCLE and use the code MUSCLE for 20% off your custom mix! Choose a mix of protein bases, a range of delicious flavors and sweetness level, and boost your protein with adaptogens, collagen, immune support, electrolytes and much more. Ashleigh loves the chocolate fudge brownie with a grassfed New Zealand beef protein base, and Rachel is testing different protein base combos for the ultimate protein ice cream recipe. Save time, effort, and money by combining all your supplement needs into one delicious protein powder.  02:06 Protein versus fiber, and internet rage bait 03:04 Catch-up: Ashleigh's full blood panel 12:41 Where the 30 gram number came from 16:04 Digestion and regularity as feedback 18:01 Claim: fiber fills you up so you eat less 20:28 Fiber and the number on the scale 22:34 Net carbs 24:46 Claim: fiber supplements are a shortcut 29:53 Claim: fiber balances your hormones 32:02 Constipation on a GLP-1 34:39 Fiber intake moves with calories 36:15 Cooking and cooling rice and potatoes for resistant starch 39:01 Fiber before training 41:03 Whole versus ground flaxseed 41:41 Fiber before bed, and where to send questions Watch on YouTube: https://youtu.be/I6eWkvmLDuQ  Programs Muscle Science For Women, 12-week strength program: https://rgfit.com/msw Grow Your Glutes, 8 weeks: https://rgfit.com/glutes Strong and Sculpted Shoulders, 8 weeks: https://rgfit.com/shoulders Fit Pregnancy Program: https://rgfit.com/fit-pregnancy Dopamine Reset Challenge, 10 days: https://rgfit.com/offers/BAQj63ya  Newsletter: https://substack.com/@musclescienceforwomen  Ashleigh VanHouten: https://ashleighvanhouten.com , Instagram @themusclemaven Rachel Gregory: https://rgfit.com , Instagram @rachelgregory.cns

There are certain ingredients I simply can't imagine my kitchen in Italy without, and lemons are high on that list. Cooking with lemons is such a natural part of my everyday life in Italy that I hardly stop to think about how often I use them. So when I sat down in Rome with Joanna Palmer, author of La Limone Kitchen Cookbook, we had quite a lot to talk about. As the name suggests, Joanna's cookbook revolves around lemons, but our conversation quickly became about much more than recipes. We talked about family food traditions, learning to cook without rigid rules, choosing and storing lemons, the best way to zest them, and the small kitchen habits we inherit from the people around us. And, inevitably, we talked about cooking with lemons, because once you start paying attention to how often you reach for a lemon in the kitchen, you realize just how versatile this one ingredient can be.  

In this episode, Dominick Thompson shares his inspiring journey from a challenging childhood and prison to becoming a passionate advocate for veganism, animal rights, and holistic health. Discover his insights on nature, spirituality, and the transformative power of a plant-based lifestyle.Chapters00:00 Introduction to Dominick Thompson's Journey02:01 The Inspiration Behind 'Eat What Elephants Eat'03:58 Experiences in Africa and Nature's Lessons06:00 Growing Up in Chicago and Early Violence07:59 From Violence to Advocacy: Prison and Transformation13:02 Spiritual Reset and Commitment to Veganism20:12 The Innate Connection to Animals and Nature21:53 The Impact of Factory Farming and Food Politics28:06 The Role of Culture and History in Plant-Based Eating31:08 Recipes, Cooking, and Culinary Inspiration36:59 The Power of Knowing Your 'Why' and Personal Growth44:10 Final Thoughts and ResourcesSponsors: BIRCH BEDS OFFER: Birch Organic Mattresses. Listeners now can go to birchliving.com/feelgood and receive 27% percent off any Mattress USE LINK: birchliving.com/feelgood and receive 27% percent off any Mattress Dominick Thompson Guest Resources:Book: Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit Website: Dominick Thompson Social Media: @domzthompson Bio: Dominick Thompson is a leading voice in the ethical vegan and No-Meat Athlete movements. An Ironman triathlete and social entrepreneur, Dom reentered the workforce after his imprisonment and began competing in endurance races, including marathons, triathlons, and ultra-races. He eventually became an executive at a leading healthcare company, where he saved enough money to launch Eat What Elephants Eat, an online nutrition and wellness program that gives subscribers a personalized plant-based plan with daily meal recommendations.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.