Podcasts about Cooking

Sponsors Discount Mylar Bags: DiscountMylarBags.com Agorist Tax Advice: AgoristTaxAdvice.com/lftn Episode Links Farm-to-Table Dinner – Nov 15 LivingFreeinTennessee.com/product/farm-to-table North Spore Martha Tent (Affiliate): northspore.sjv.io/N9qEe2 LFTN Christmas Stocking Exchange: Sign Up Here Holler Roast Coffee: HollerRoast.com Summary Sometimes the best thing you can do—whether it's growing food or running a business—is stop forcing it. This week I share what mushrooms taught me about systems, patience, and letting things grow on their own. In this episode: Why I started cultivating mushrooms and how it ties to the Holler Roast coffee-grounds waste stream Early failures with DIY bins and Tennessee humidity The easy automated setup that finally worked First-round lessons (including a moldy pink oyster experiment) Cooking payoff: duck-fat blue oysters worth the wait And the big picture—how the "don't force it" mindset applies to business and life You don't make mushrooms grow, you make it easy for them to show up. Same goes for your business. The Takeaway Mushrooms—and systems—thrive when you build the right environment and step back. Stop forcing it, build your setup, and let the good stuff show up. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.

In this powerful episode of The Unapologetic Man Podcast, host Mark Sing reveals how to use the “String of Yeses” technique to trigger attraction, create compliance, and make women fall deeply invested in you. By understanding cognitive dissonance — the psychological phenomenon that makes people justify their actions by changing their beliefs — Mark explains how to get women to chase you, value you more, and feel emotionally bonded through a simple series of micro-agreements.   Key Takeaways: - How cognitive dissonance subconsciously changes how women feel about you. - Why small acts of compliance make her like you more over time. - The “String of Yeses” technique — and how to build irresistible momentum. - How to use identity statements to influence her behavior and attraction toward you.   Key Timestamps: [00:00:00] – Episode intro and preview [00:01:49] – What is cognitive dissonance and how it affects attraction [00:02:59] – How actions shape beliefs — not the other way around [00:04:21] – The Tinder example: effort equals emotional investment [00:04:56] – Getting her to comply through small “yes” moments [00:06:42] – The Cooking example: why having her cook builds attraction [00:08:20] – The “String Of Yeses” Explained [00:08:40] – The bar-movement strategy and building micro compliance [00:10:46] – Using phone number exchanges and playful framing [00:13:09] – Speaking identity into women to reinforce positive behavior [00:18:01] – Applying the same principle to yourself with NLP [00:18:26] – Why 95% of Mark's clients succeed with this mindset reprogramming [00:20:14] – Wrap-up and final advice Connect With Mark: Apply for Mark's 3-Month Coaching Program: https://coachmarksing.com/coaching/ Check Out The Perks Program: https://coachmarksing.com/perks/ Email: CoachMarkSing@Gmail.com Instagram: https://www.instagram.com/coachmarksing/ Grab Mark's Free Program: The Approach Formula - https://www.CoachMarkSing.com/The-Approach-Formula   About The Unapologetic Man Podcast The Unapologetic Man Podcast is your resource for mastering dating, attraction, and relationships from a confident, masculine perspective. Hosted by Mark Sing, this podcast gives men the tools and mindset shifts needed to succeed in their dating lives and build lasting, high-value relationships. #DatingAdviceForMen #CognitiveDissonance #StringOfYeses #AttractionPsychology #MasculineFrame #Confidence #NLP #AlphaMindset #SelfImprovement #HighValueMan

Legacy, Stewardship, and Straight Talk: A Conversation with Dan Cabela Summary John sits down with Dan Cabela—conservation advocate and scion of the Cabela family—to share a wild-game meal and talk honestly about why hunting matters, how funding and policy actually move the needle for wildlife conservation, and what it takes to bridge the gap between hunters and non-hunters. No dunking, no shouting—just good food and better questions. What you'll hear Origin story: The moment Dan's love for the outdoors turned into a commitment to stewardship. Conservation, not slogans: How regulated hunting, tags, and excise taxes fund habitat, research, and management. Ethics in practice: Fair chase, technology creep, and what “doing it right” looks like before, during, and after the shot. Bridging divides: How to talk to non-hunters with humility, data, and real stories. Global perspective: Wins and lessons from projects around the world—and what actually scales. Legacy & responsibility: Carrying a famous name without being trapped by it. Wild game on the table: Cooking notes, transparency, and why sharing a meal changes the conversation. Quick takeaways Stewardship > rhetoric: Policy + funding + local buy-in beat internet arguments. Many pathways to help: You don't have to hunt to support wildlife—join, donate, volunteer, vote smart. Food is a bridge: A plate of honest wild game opens doors that debate can't. Measure impact: If it doesn't move habitat, populations, or community support, it's just noise. Suggested chapter guide (drop in timestamps after publish) Cold open & wild-game dish Dan's early field memories → stewardship pivot How conservation gets funded (and where it fails) Ethics & tech in modern hunting International lessons that apply at home Sharing wild food with skeptics Rapid-fire: favorite hunts, mentors, books Calls to action & ways to get involved About our guest Dan Cabela is a lifelong outdoorsman and conservation advocate whose work spans habitat projects, policy support, and community engagement. He focuses on pragmatic solutions that sustain wildlife and local economies. Links & resources Howl for Wildlife — Take action, learn more, and support science-based management: [howlforwildlife.org] Connect Guest: Dan Cabela — IG @dancabela Host: John Stallone — IG: @johnstallone

The new launch of Apple's M5 chip has brought a shocking amount of performance upgrades- lets unpack the rapid pace at which Apple is advancing their silicon

Send us a textWipe Swap-Solar Panels & Salon BlowoutsPodcast Summary – Wife Swap S1 E1: “Overdressed and Underprepared”The series kicks off in Salt Lake City, Utah, where perfectionist housewife Angie Katsanevas (yes, the Real Housewife of Salt Lake City) runs a tight, glamorous ship with husband Shawn and daughter Elektra. Angie loves structure, control, and luxury — think salon workouts and spotless floors — while Shawn just wants her to relax and spend more quality time as a family.Across the border in Chalice, Idaho, we meet Lindsey Flake, who lives completely off-grid with husband Tanner and their three kids. They grow their own food, use solar power, and have no running water. After battling rheumatoid arthritis, Lindsey chose a simpler, self-sustaining life that restored her health and happiness. She hopes to show another family the beauty of unplugging — while her husband teases that she might not want to come back once she sees the fancy life.When Angie and Lindsey swap homes, chaos (and comedy) ensues. Angie arrives in the wilderness with a hat box and Givenchy boots, instantly declaring she's “overdressed and underprepared.” Meanwhile, Lindsey steps into Angie's chic Salt Lake home, confused by heated floors, endless beauty products, and a dishwasher that needs to be “knocked on.”As they follow each other's household rules, both women are pushed far outside their comfort zones — Angie learns to haul water, bathe outdoors, and bond with kids in nature, while Lindsey experiences salon workouts, daily glam, and the demands of perfection. Their rule changes bring heartfelt lessons: Angie sends Tanner out on a real date, and Lindsey ditches the glam to teach Shawn and Elektra the value of slowing down.By the end, both women are transformed. Angie learns that simplicity brings peace — she even tears up reflecting on it — while Lindsey realizes a little luxury (and indoor plumbing) isn't so bad. When they reunite, the respect between them is genuine. Angie calls Lindsey's life “humbling,” and Lindsey admits the swap was harder than she expected but life-changing.Both families end up blending a bit of each other's worlds — Angie starts gardening and spending more family time, while Lindsey occasionally enjoys a bidet and margarita moment.TakeawaysAngie's character is endearing and relatable.Living off the grid presents unique challenges.The contrast between urban and rural lifestyles is stark.Family dynamics play a crucial role in the narrative.Health and diet are significant themes in the conversation.The hosts share personal anecdotes related to the topics discussed.Humor is a key element in their discussions.The importance of appreciating nature is highlighted.The challenges of hygiene in off-grid living are concerning.The interactions between the families are heartwarming. Living off the grid offers a new perspective on life.Family dynamics play a crucial role in parenting.Culinary experiences can bring families together.Contrasting lifestyles highlight different values and priorities.Emotional connections can form quickly in shared experiences.Learning new skills can be empowering and rewarding.Protectiveness among family members is a sign of love.Reflections on personal growth can lead to deeper understanding.Finding beauty in simplicity can change one's outlook on life.The emotional farewell signifies the bonds formeSupport the showhttps://www.wewinewhenever.com/

If you like the flavor of peppers but aren't a big fan of the heat some bring to your meals, Oregon State University has two mild Habaneros you might like.

Chef Paul Smith joins Dave Weekly on Hotline for another lively talk about food, flavor, and the fine line between home cooking and restaurant mastery. The James Beard–nominated Charleston chef dishes on why tuna sells best raw or rare, why homemade hash browns are “better left to the professionals,” and how to perfect your rice using his first-knuckle water test method. Along the way, the crew shares a nostalgic detour to the last surviving Rax Roast Beef in Ironton, proving that no culinary conversation is too small for big flavor and good humor

We chat ll about making bread at home with some cheffy tips and science!

Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode Notes Hey everyone, welcome back^^ Today's episode takes us into the science of health and the future of food innovation. First, we're joined by Dr. Danny Kessler, a professor at Donseo University who's spent years studying the wellness industry in Korea. He's pulling back the curtain on how culture, lifestyle, and even marketing shape what we think it means to be “healthy.” Then, we meet Damia Batrisyia, a young inventor whose new device, SeedSniff, might just change the way we eat forever. Imagine being able to tell exactly what oils were used to cook your food...in seconds. It's part science, part detective work, and entirely fascinating. From the myths of modern wellness to the tech reshaping how we understand our food, this episode might make you rethink your next meal, and maybe even how you define health itself. Let's dive in. ThisKoreanLife #KoreanPodcast #HealthAndWellness #WellnessRevolution #HealthyLiving #KoreaHealth #FoodInnovation #TechForGood #FoodTech #SeedSniff #CookingOils #NutritionAwareness #EatSmart #MindfulEating #ScienceAndHealth #WellnessJourney #SustainableHealth #HealthyKorea #InnovationInKorea #KoreanInnovation #StartupStories #InventorsToWatch #WellnessCulture #FoodTransparency #SmartEating #HealthTech #ModernWellness #KoreanLifePodcast #InnovationStories #HealthyFuture Check out our podcast host, Pinecast. Start your own podcast for free with no credit card required. If you decide to upgrade, use coupon code r-1777cf for 40% off for 4 months, and support This Korean Life.

Cooking and entertaining is hard work. But when you have an expert on hand, it suddenly gets a lot easier. April Koppenhoefer is that expert and the owner of April's Table, a wonderful catering company in Severna Park! Today we chatted about her background (classically trained French), how April's Table started, and all of their capabilities--from a gathering of a few friends with a "Grazing Box," to an off-the-charts party. Need something to pick up and enjoy one evening? Check out the Dinner Club. Need a small venue because you don't have the room (or patience) at home to entertain--April's Table is the place! April and her team can even handle the wings for your Super Bowl party! Have a listen. LINKS: April's Table (Website) April's Table (Facebook) April's Table (Instagram)

This week on the HowToBBQRight Podcast, we're STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let's Get to Cookin' Community Pick'em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn't resist stopping by Buc-ee's for some breakfast (24:27). Now that the weather's finally cooling off, it's officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y'all have been winning contests with that White Chicken Chili recipe (37:53)! If you're making chili this year, don't skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it's made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom's Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we're swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions — should you dry brine ribs overnight if you're short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we've got a brand-new Asian-style hot sauce that we can't wait to try (59:08)!  

In this episode, I'm joined by Ann Wiard, a Taste Buds Kitchen franchisee from Rhode Island, who turned her passion for food, education, and family experiences into a thriving business. She shares how she went from Executive Director of a soup kitchen to owning one of the most successful Taste Buds locations — earning 31% profit margins and out-earning her husband!We talk about family cooking classes, hilarious date-night stories, how she paid off her investment in 2.5 years, and why following the franchise system is the ultimate recipe for success.  ⏱️ Timestamps00:00 – Welcome to Eye on Franchising with Lance Graulich01:12 – Meet Ann Wiard, Taste Buds Kitchen franchisee from Rhode Island02:30 – Date nights, corporate events & “spicy” cooking stories05:12 – Why Taste Buds Kitchen is a family favorite07:48 – Teaching kids to love cooking (and eat broccoli tots!)10:30 – Ann's background: from soup kitchens to entrepreneurship12:00 – Why she chose Taste Buds Kitchen over 4,000 other franchises14:15 – Cooking camps, after-school programs & summer classes17:00 – How much does it cost to open a Taste Buds Kitchen?19:20 – Real numbers: $1.1M+ sales & 30% profit margins21:45 – Ann's journey to making $200K+ per year24:10 – How she paid off her investment in 2.5 years26:30 – Lessons learned: hire a general manager early28:00 – Why some franchisees fail (and how to avoid it)30:25 – Working with Taste Buds' founder Jessie & the leadership team32:40 – What kind of person thrives in this franchise34:20 – The secret ingredient: building a passionate team36:00 – Why Ann chose franchising instead of starting her own concept38:10 – Advice for anyone considering a franchise40:00 – Why talking to franchisees during validation is key42:00 – Final thoughts & how franchising changed Ann's life  

My first jobs were in restaurants washing dishes and busing tables.  I would go on to do other jobs in restaurants, including cooking, waiting on tables, hosting on occasion. I think working in restaurants is a great first job because it teaches you to deal with people, and work in collaboration with different functions. So no matter what you do in a restaurant, it is a great experience to prepare for life. While I for sure was ‘cooking,' I wouldn't call myself a “cook.” And definitely wouldn't consider myself being a “chef.” I was just a person following instructions and performing it in a way that was consistent with expectations. I was told how to prepare something, and I followed those instructions. I know that not everyone can accomplish that, but I don't consider it a great mark of distinction. Being able to successfully combine ingredients in a way that is proscribed is another one of those life lessons that can be applied in a lot of areas. Including organizational leadership.Organizations after all  are just assemblies of ingredients. There are proscribed ways of putting these organizational ingredients together. Accountants go in the accounting department. Sales people in sales. Marketers in marketing. Etc. And these people sit in the same areas as each other, and they do the work that is related to their areas. And on it goes. That doesn't take a lot of visionary ability. It typically is the way it goes in all organizations. Now if you think of the ingredients right now in your kitchen, there are the staples that you typically rely on and use. You are comfortable with them and know how to deploy them. There are also those things that are seldom used, and you even forget you have. I'm thinking here of the spices I have that I forgot I have and never get included. There also is the stuff in the shelves and freezer that got buried, or maybe I got to use once. So lots of ingredients with no clear idea of what to do with them. There used to be a show with Chef Alton Brown where he would just go into someone's house and make a meal with what was there. That's talent.On today's episode, we welcome someone who knows about putting things together, something about how leaders use ingredients, and something about food. Dr. James Shin got his PhD from Penn State in Industrial Engineering, writing a dissertation that looks at (in part) simplicity versus complexity in the design process. Part of what he learned is that if we minimize the problems from the start, they can become more manageable, allowing us to make more progress. Rather than go the academic route, he went into industry given his interest in applying knowledge to practical problems. Working in a global organization, he also learned how approaches used by different cultures may work in that particular culture, but may not work as well in other cultures and contexts. Another thing he learned from his global work is that middle management is typically overstressed and underappreciated no matter where in the world they are located. We talk about his new book “The Leader's Soul: 52 Reflections for Unlocking Your Inner Leader.” In it, he looks at his own upbringing in South Korea, moving to the US as part of his PhD completion, his journey through corporate America, and his return to Asia in capacities that included speaking at universities. We also talk about his company Blue Koi, and how the koi fish symbolizes growth. However, as he shares, the best kind of sustainable growth occurs not necessarily through focusing on rapid achievement, but through pacing ourselves in our efforts and life. He also reflects on the importance of nuance, and how he had to break from the black and white thinking that can be more prominent in engineering and how humans need to be factored into design. And there was some conversation about preparing food, and the importance of not just using the right ingredients, but using the ingredients you have in creative ways.Blue Koi: https://www.bluekoiglobal.com/James Shin: https://www.linkedin.com/in/james-j-shin/"The Leader's Soul": https://www.amazon.com/Leaders-Soul-James-Shin/dp/1963701534

Livestreaming as always Friday at 2pm UK time (9am Eastern)! We'll be talking about all the Forgotten Realms sourcebook previews, new editions for Warhammer Fantasy Roleplay and GURPS, and wondering what Weis, Hickman, and Manganiello are cooking up for Dragonlance. And more. Naturally. Circle Casting Details Revealed for Forgotten Realms: Heroes of Faerun Dungeons & Dragons Reveals Two New Spells That Will Appear in Forgotten Realms Books Forgotten Realms Book Preview From NYCC D&D Beyond Releases Free Forgotten Realms Adventure Renegade to Reprint Lords of Waterdeep WizKids to Release Kraken Figure for D&D What Are Dragonlance's Weis & Hickman, and Actor Manganiello Cooking Up With WotC? 2024 D&D Core Rulebooks Off to "Strongest-Ever" Start for D&D Books Critical Role Reveals Soldiers' Table and Motivations Knights of Braille Screen Reader Accessible Games List Wyrd Science Issue 7 Warhammer Fantasy Roleplay 5th Edition Is Coming in 2026 GURPS 4th Edition Revised Announced Free League Announces Dragonbane: Trudvang Pendragon: Classic Edition Midnight of the Century Itchfunder Gang War for Mothership Backerkit

This is the perfect shoulder season meal – not too hearty but not too fresh either, perfect for these interim months between Winter and Summer. Serves: 4-6 Ingredients: Olive oil 6 chicken thigh portions, bone in, skin on 500g red seedless grapes 6 cloves of garlic ¼ cup red wine vinegar ¼ cup stock Sea salt and black pepper Handful of thyme and rosemary Method: Preheat the oven to 200°C on fan bake. In a large roasting dish, drizzle over some olive oil and arrange the chicken skin side up. Arrange the grapes around the chicken and scatter over the garlic and white wine. Season well with salt and pepper and drizzle over a generous amount of oil. Scatter over the rosemary and thyme, cover with foil and then pop into the oven to roast for about 40-45 minutes or so. Remove the foil and cook for a further 10-15 minutes until the chicken is cooked through and the skin is golden brown and crisp. Serve with salad and crusty bread. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ole Miss football wraps a two-week road trip at Oklahoma on Saturday. The Rebels will spend most all of November in Oxford. They'll host each of South Carolina, The Citadel and Florida the first three weeks before concluding the regular season at in-state rival Mississippi State for the Egg Bowl. Ole Miss already features one of college football's best game-day atmospheres — from tailgating in the Grove and the Walk of Champions, to fly-overs and in-game drone shows. The school has ‘got some things cooking' for the final run, according to Drew Ingraham, Ole Miss senior associate athletics director for external engagement. Ingraham joined Ole Miss Spirit contributor Brad Logan for a podcast on Thursday.Plus, Ole Miss basketball is also set to open on November 3. The Rebels are entering their third season under head coach Chris Beard. They won 24 games a year ago and matched the program's greatest single-season accomplishment by reaching the Sweet 16 of the NCAA Tournament.Our Sponsors:* Check out Underdog Fantasy and use my code CHAMPIONS for a great deal: https://underdogfantasy.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Sarah once overlooked the beauty of the brown tulip, but over time has only grown to love them more and more.There's a shade for every space, and so if you're seeking inspiration on how to bring the beauty of Dom Pedro and La Belle Epoque into your garden, then brown tulips take centre stage on this week's ‘grow, cook, eat, arrange'.In this episode, discover:The fascinating history and allure of rare brown tulip varietiesHow to “reflex” tulip petals for a show-stopping floral displayInspiring stories from Sarah's own garden and travels, and why brown tulips are becoming the must-have blooms for modern gardenersProducts mentioned:Tulip 'La Belle Epoque'https://www.sarahraven.com/products/tulip-la-belle-epoqueTulip 'Apricot Copex'https://www.sarahraven.com/products/tulip-copex-apricotTulip 'Copex Cairo'https://www.sarahraven.com/products/tulip-copex-cairoTulip 'Dom Pedro'https://www.sarahraven.com/products/tulip-dom-pedroTulip 'Sarah Raven'https://www.sarahraven.com/products/tulip-sarah-ravenFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Using Cooking as Therapy to Improve Mental Health   The concept of experiential therapy isn't new: there's art therapy, equine therapy, play therapy. But one form you might not be familiar with is cooking therapy. Research tells us that cooking and baking are favorite hobbies of Americans—above reading, time spent with pets, video games, or outdoor activities. So how can we make our love of the kitchen also therapeutic?  Meet Debra Borden! She's a licensed clinical social worker and author of the new book, Cooking as Therapy: How to Improve Mental Health Through Cooking. In today's episode, she shares the science behind cooking as therapy, how to turn any recipe into therapy, or even any non-recipe into a therapeutic experience.   Order Cooking as Therapy here: https://cookingastherapybooks.com/   Meet the Author and Our Guest -- Debra Borden, LCSW Debra is a licensed clinical social worker and a pioneer in using cooking as a part of therapy. Known as the Sous Therapist, Debra has spent over two decades helping people discover how everyday kitchen tasks become powerful tools for healing. Her unique approach to therapy has been featured in The New York Times, Bon Appétit, Women's Health, and on The List TV, among others. Corporate clients like Bloomingdale's, Crayola, and Mt. Sinai have brought Debra in to demonstrate how cooking therapy can reduce stress and spark meaningful change. Debra is also the author of two novels with Random House (Lucky Me and A Little Bit Married) and countless essays and articles on family, relationships, and personal growth.   Follow Debra on Social Media IG and Facebook: @debraborden  TikTok: @cookyourselfhappy   Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursdays for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Got a question or comment for the pod? Please shoot us a message!  happyeatingpodcast@gmail.com Produced by Lester Nuby OE Productions

✨ Before we get started, an exciting announcement! ✨ Are you a food, nutrition, or culinary professional dreaming of publishing a cookbook? Right now we are in the middle of our Publish Your Cookbook Masterclass. In this free masterclass, we are discussing the shortcut most aspiring authors miss — how to publish your cookbook without writing your book first. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity to watch this on-demand class (like Netflix)! 

Today, I tell you about the medicinal and edible use of hops.  This is one that will surprise you!Also, I am back on Youtube Please subscribe to my channel: @judsoncarroll5902   Judson Carroll - YouTubeTune of the week: Brown's Boogie on GuitarToday, I play my version of Etta Baker's Brown's Boogie. It is a very fun boogie tune in the key of E, that showcases several of her signature riffs. It has a big Arthur Smith influence, as is appropriate for any guitarist from NC!https://youtu.be/RRNGhQGc6jANew today in my Woodcraft shop:Toasted Holly Cooking Spoonhttps://judsoncarrollwoodcraft.substack.com/p/toasted-holly-cooking-spoonEmail: judson@judsoncarroll.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/supportRead about The Spring Foraging Cookbook: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0CRP63R54Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter:https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast:  https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: Herbal Medicine 101 - YouTube https://www.youtube.com/playlist?list=PL7QS6b0lQqEclaO9AB-kOkkvlHr4tqAbsGet Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

Welcome to another Potluck episode of A Word Fitly Spoken! On our Potluck episodes, we cover biblical mini-topics that aren't really long enough for their own, individual episodes, and don't fit into any of our other features. Today, we’re covering… Cooking and living within your means Emotional reactions to tragedy The “counting method” of child […]

This week on the Oakley Podcast, Jeremy Kellett sits down with Mike and Tangy Nochta. Mike is an Owner-Operator at Oakley and he and his wife have unique backgrounds in trucking, postal work, and nursing. They share their personal stories, including their path to truck ownership, family life, handling major challenges, and the importance of living within one's means. Key topics include practical financial advice, managing health on the road, building strong relationships, and the value of a supportive community. Listeners will gain insight into the realities of transitioning from company driver to owner-operator, tips on sustaining both business and family through teamwork and smart planning, and so much more.Key topics in today's conversation include:Welcome to the Episode with Mike and Tangy (0:42)The Importance of Sponsor Feedback (3:10)Family Background and Grandkids Across States (6:02)Home Remodeling and Antique Collecting (9:04)Mike's Transition to Trucking and Career Path (12:01)Tangy's Truck Driving Experience and Industry Challenges (15:10)Coping with Family Loss and Taking Care of Tangy's Sister (18:14)Transitioning to Owner Operator and Financial Planning (21:14)Financial Advice and Smart Spending Tips (24:34)Truck Breakdowns and Adapting to Challenges (27:10)Health, Exercise, and Cooking on the Road (30:20)Safety Mindset and Daily Truck Checks (33:07)Final Thoughts, Advice, and Takeaways (36:44)Oakley Trucking is a family-owned and operated trucking company headquartered in North Little Rock, Arkansas. For more information, check out our show website: podcast.bruceoakley.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nothing beats an outside piss.A jam packed episode this week. We hear an update on the Alpha Guinea from our favourite pig farmer from down south. We all recap different activities from the weekend, including the Monster Trucks in Rocky and some gardening from Uncle Poo. The rubs have been getting into their work during the Cooking segment, including some beer can chicken and some texas style ribs. Greyhounds on Meth during the news, as well as a look at the NRL ashes squad and the ultimate blokey Saturday night with BKFC, UFC and Boxing happening in a span of hours. A reminder in motivation to keep your eye on the prize, followed by some rippers from the Trendsetters group and how Uncle Poo has being handling his newest job role. To bring it home, we travel back to 1991 for a gizmo heavy edition of Poo's Reviews. Enjoy legends and have a ripper rest of the week.-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Better Beer: Zero carb cans are now available in Liquorland: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.com-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------If you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/Bandit: https://www.instagram.com/_thepoobandit_/00:00:00 - Outside Pissing00:06:00 - The Stable00:18:00 - Catch Up00:39:28 - Pub Of The Week00:46:53 - Cooking00:52:39 - Alpha News01:22:20 - Motivation01:32:51 - Poo's Reviews Hosted on Acast. See acast.com/privacy for more information.

Cooking Up French Cuisine with Your Kids Barbara Beery In this episode of the Helping Families Be Happy podcast, host Adina Oberman interviews Barbara Beery, founder of Foodie Kids Culinary Center and author of 20 cookbooks, about her newest release "Ooh La La Kids Cook French" launching November 2025. Barbara shares her passion for teaching children French cooking techniques through approachable recipes that emphasize fresh ingredients and family bonding. The conversation explores how cooking with children builds confidence, creates lasting memories, and provides valuable life skills while making sophisticated cuisine accessible to young chefs aged 10-15. Episode Highlights 00:00:10: Host Adina Oberman introduces the Helping Families Be Happy podcast and welcomes guest, Barbara Beery, founder of Foodie Kids Culinary Center and author of 20 cookbooks. 00:01:22: Barbara expresses gratitude for being on the show. 00:01:25: Discussion begins about Barbara's new cookbook "Ooh La La Kids Cook French" and its origins. 00:01:43: Barbara shares her childhood cooking experiences with her German mother and how "Mastering the Art of French Cooking" became her first cookbook inspiration. 00:02:34: Barbara explains how children naturally learn cooking without fear of failure and discusses the target age group (10-15) for her new French cookbook. 00:03:34: Adina asks about favorite recipes and highlights from the cookbook. 00:03:49: Barbara discusses her love for crepes as a versatile and simple recipe, along with French pesto made with parsley and various desserts like cream puffs. 00:05:17: Adina praises how Barbara makes French cuisine approachable for families and mentions the fondue recipe. 00:06:23: Barbara acknowledges forgetting to mention the fondue recipe initially. 00:06:32: Discussion about Barbara's experience teaching fondue in cooking classes. 00:06:42: Barbara describes the popularity of French cooking in summer camps and the herb garden experience that amazed children. 00:08:01: Adina reflects on the importance of hands-on experiences for children and asks about recommended starter recipes. 00:09:06: Barbara suggests soup as the most forgiving recipe for beginners, along with crepes and fondue. 00:10:04: Discussion about chocolate fondue and Valentine's Day traditions. 00:10:30: Adina emphasizes how cooking creates lasting memories and family traditions. 00:11:05: Barbara shares key takeaways about empowering children through cooking and the immediate gratification it provides. 00:12:02: Adina agrees and highlights the focused quality time cooking provides between parents and children. 00:12:27: Barbara emphasizes that cooking with kids is about the journey, not the destination. 00:12:39: Adina asks about how listeners can find Barbara online. 00:12:55: Barbara provides her website (barbarabeery.com) and Instagram information 00:13:21: Information about where to purchase the cookbook when it releases in November 2025 00:13:34: Barbara thanks the host for the interview. 00:13:37: Closing remarks and credits from host Adina Oberman. Key Takeaways French cooking can be made accessible to children through age-appropriate recipes that focus on fresh ingredients and simple techniques. Cooking with children builds confidence and provides immediate gratification, unlike activities that require years of practice to master. Starting with forgiving recipes like soups, crepes, and fondue helps children develop cooking skills without fear of failure. Hands-on experiences, such as cutting fresh herbs from a garden, create lasting memories and deepen children's appreciation for fresh ingredients. Cooking together provides quality family time focused on connection, learning, and creating traditions that span generations. The process of cooking with children is more important than the final product - it's about the journey and shared experience Quotable Moments "Children can learn anything if they're taught and it's done in segments and it's something that's appropriate for their age level, they have no qualms about cooking like a lot of adults do." - Barbara Beery "Doesn't have to be something fancy, it needs to be fresh, and your ingredients are what your meal is about." - Barbara Beery "I don't think there's anything better we can do for our kids than that [providing them with something they can own and feel proud of]." - Barbara Beery "With cooking with kids, it's not about the destination. It really is about the journey." - Barbara Beery "Those are the kinds of things that people remember. You know, that's what you can pass on to your kids." -Barbara Beery

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Genna Rosenberg, founder of GennComm and a major foodie! A 30-year toy, licensing and entertainment industry executive, she focuses on the intersection of social impact, consumer products, and business strategy "When I was a little kid, some of my earliest toys were a play tea set or a pretend kitchen or plastic food," Rosenberg shares. "Then throughout my career I've had a lot of really fun connections with food-based toys." Her love of cooking started at a young age. "My mother said she cooked to provide food for us, but my father used to love to cook and to really create lots of different masterpieces in the kitchen, and I really follow suit with that," Rosenberg says. "I love to explore, I love to create new recipes and bring fabulous dishes to the table." Creativity serves her well in the kitchen and as a publicist and changemaker in the toy industry. Last month, Rosenberg was named 2025 Wonder Woman Catalyst for Change by a global empowerment organization: Women in Toys, Licensing & Entertainment. Cooking is one of the best ways to be creative, though many people prefer to follow a recipe. "I might look at a recipe or I might look at three or four or five different recipes for the same thing," Rosenberg says. "Then I make it up my own way, because there's not really one way to do things." Rosenberg talks about her social impact backstory, toy trends and fun projects, and her cooking philosophy. She also shares her love of Jewish food and her recipe for "make it your own way matzo brei," which you can find at JewishJournal.com/podcasts. Learn more about Genna Rosenberg at Genncomm.com and connect on LinkedIn. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Jeff Snyder joins Sarah to chat about Ritter Insurance Marketing's Content Library for insurance agents. Find out how to use non-insurance related content in your marketing efforts.  

This week AJ Sharp is joined by the brilliant Ravinder Bhogal, chef, writer, and founder of London's acclaimed restaurant Jikoni. Born in Kenya and raised in the UK, Ravinder has built a career celebrating cooking without borders, a joyful fusion of cultures, memories, and maternal traditions. She opens up about her journey from home cook to restaurateur, the inspiration behind Jikoni's deeply personal dishes, and why intuition and emotion matter just as much as skill in the kitchen. Together, they explore what it means to cook, and to live, between worlds.

This week we talk about entanglements, monopolies, and illusory money.We also discuss electrification, LLMs, and data centers.Recommended Book: The Extinction of Experience by Christine RosenTranscriptOne of the big claims about artificial intelligence technologies, including but not limited to LLM-based generative AI tech, like ChatGPT, Claude, and Gemini, is that they will serve as universal amplifiers.Electricity is another universal amplifier, in that electrifying systems allows you to get a lot more from pretty much every single thing you do, while also allowing for the creation of entirely new systems.Cooking things in the kitchen? Much easier with electricity. Producing things on an assembly line? The introduction of electricity allows you to introduce all sorts of robotics, measuring tools, and safety measures that would not have otherwise been available, and all of these things make the entire process safer, cheaper, and a heck of a lot more effective and efficient.The prime argument behind many sky-high AI company valuations, then, is that if these things evolve in the way they could evolve, becoming increasingly capable and versatile and cheap, cooking could become even easier, manufacturing could become still faster, cheaper, and safer, and every other aspect of society and the economy would see similar gains.If you're the people making AI, if you own these tools, or a share of the income derived from them, that's a potentially huge pot of money: a big return on your investment. People make fortunes off far more focused, less-impactful companies and technologies all the time, and being able to create the next big thing in not just one space, but every space? Every aspect of everything, potentially? That's like owning a share of electricity, and making money every time anyone uses electricity for anything.Through that lens, the big boom in both use of and investment in AI technologies maybe shouldn't be so surprising. This represents a potentially generational sea-change in how everything works, what the economy looks like, maybe even how governments are run, militaries fight, and so on. If you can throw money into the mix, why wouldn't you? And if that's the case, the billions upon billions of dollars sloshing around in this corner of the tech world make a lot of sense; it may be curious that there's not even more money being invested.Belief in that promise is not universal, however.A lot of people see these technologies not as the next electricity, but maybe the next smartphone, or perhaps the next SUV.Smartphones changed a whole lot about society too, but they're hardly the same groundbreaking, omni-powerful upgrade that electricity represents.SUVs, too, flogged sales for flailing car companies, boosting their revenues at a moment in which they desperately needed to sell more vehicles to survive. But they were just another, more popular model of what already came before. There's a chance AI will be similar to that: better software than came before, for some people's use-cases—but not revolutionary, not groundbreaking even on the scale of pocketable phone-computers.What I'd like to talk about today are the peculiar economics that seem to be playing a role in the AI boom, and why many analysts and financial experts are eyeballing these economics warily, worrying about what they maybe represent, and possibly portend.—The term ‘exuberance,' in the context of markets, refers to an excitement among investors—sometimes professional investors, sometimes casual investors, sometimes both—about a particular company, technology, or financial product type.The surge in interest and investment in cryptoassets during the height of the COVID-19 pandemic, for instance, including offshoot products like NFTs, was seemingly caused by a period of exuberance, sparked by the novelty of the product, the riches a few lucky insiders made off these products, and the desire by many people—pros and consumer-grade investors—to get in on that action, at a moment in which there wasn't as much to do in the world as usual.Likewise, the gobs of money plowed into early internet companies, and the money thrown at companies laying fiberoptic cable for the presumed boom in internet customers, were, in retrospect, at least partly the consequence of irrational exuberance.In some cases these investors were just too early, as was the case with those cable-laying companies—the majority of them going out of business after blowing through a spectacular amount of money in a short period of time, and not finding enough paying customers to fund all that expansion—in others it was the result of sky-high valuations that were based on little beyond the exuberance of investors who probably should have known better, but who couldn't get past their fear of missing out on the next big thing.In that latter case, that flow of money into early dotcom startups did fund a few winners that survived the eventual bursting of that bubble, but the majority of companies tagged with those massive valuations went out of business in part because their valuations were based in part on optimism, hot air, and illusory financials.Which is to say, their financials were based on a lot of money being added to their account sheets and tallied in the places investors would see those numbers, but the numbers didn't mean what most people thought they meant.A company could receive tens of millions of dollars in orders, for instance, but that money and those orders might never be received and fulfilled, or that money might be mostly illusory: maybe it was borrowed from another company to spend on advertising, and that money would then go right back out the door, to the company from which it was borrowed, to pay for their ad services.That kind of arrangement could be beneficial, as the company doing the borrowing might give up a relatively small number of shares in exchange for money, which looks good on its balance sheet, especially if the money is given at a high valuation, even if that money was mostly just a loan from a company providing ad services, with the full knowledge that money would then be spent on their own ad services. And the ad company giving the money could usually afford to buy in at a high valuation, because it knows it will get that money right back, and when it does, it will get to record that money as income on its own balance sheets.So Company A gets millions of dollars from Company B, that money is then paid to Company B for some type of service, and both companies get to record favorable figures on their accounting sheets, as if real sales took place and real outside money changed hands, despite it being a circular move, with very little or no actual value being created.These sorts of relationships are also often good for investors in companies that do this sort of thing, because it makes their investments, the companies they've bought into, look even more valuable.Check it out, Company A, which I own shares in, is worth more than it was last month because of all the business it's conducting, and because this other company bought into it at a higher price per share than I paid! Even though that increase in valuation is predicated on circular financing, the numbers still go up, and they go up for everyone involved, so there's little reason to crack down on this not illegal, but shady behavior, and even less reason to want anyone else to know about it, because then they might not add their own money to the circular money-cycling, number-increasing machine.The major concern amongst some analysts right now is that the AI boom, especially in the United States, might be essentially this kind of circular cycle, but much larger than previous versions of the same.In the US right now, investment in AI infrastructure like data centers accounts for a huge portion of overall growth—the numbers vary, depending on who you ask and what numbers they look at, but some say that about 90% of total US economic growth, and around 80% of US stock market growth, are predicated on these sorts of investments this past year. Without these investments, the US economy would be basically flat, or worse, and the US stock market would be flailing as well.This situation isn't ideal whatever the specifics, as too much reliance on just one industry, or one small collection of industries dominated by just a handful of companies and their investors, makes for a precarious financial foundation.If anything goes wrong with just one company, the whole house of cards could collapse. And if anything goes wrong with the industry, things could get even worse, and fast. All that investment, all that construction, all those employees and all that money sloshing around could disappear, could stop being spent, could make all those numbers fall and fall and fall more or less overnight.If this industry is in fact in a bubble, and if it's being propped up by this kind of circular financing, where companies are fluffing up their own and each other's accounting books by rotating the same bundle of money and on-paper money from company to company to company, that would portend pretty bad things for the US economy and market, if anyone involved stumbles, even just a little.This is why recent deals between the biggest players in this space are raising so many eyebrows, and causing so much sweat to bead on so many foreheads.In September of 2025, ChatGPT-maker OpenAI announced it had formalized a $100 billion investment deal with AI chipmaker Nvidia, the latter expanding on its existing investment in the former. In October, OpenAI announced it was purchasing billions of dollars worth of AI hardware from Nvidia-rival AMD, and that it's taking a 10% stake in the company.Microsoft is already heavily invested in OpenAI, to the tune of $13 billion; it takes 49% of OpenAI's profits, and gets more than that until its original investment is paid back. Microsoft also accounted for nearly 20% of Nvidia's annualized revenue, as of the fourth quarter of 2025.Oracle, another computing company which has become hugely influential in this space due to its investment in cloud-based AI datacenters, has a $300 billion deal with OpenAI for future infrastructure buildouts and access, and OpenAI's Stargate datacenter project was co-funded by Oracle and SoftBank. Nvidia also owns part of CoreWeave, which is an AI infrastructure supplier for OpenAI, and which has Microsoft as a massively important customer.All of which is very…tangly. It's an interconnected mess, and OpenAI and Nvidia are at the center of it, but there are a lot of weak spots, threads that, if pulled, would cause the whole thing to unravel. Which is why this feels like such a dangerous setup to many analysts right now.Consider that in 2025 alone, OpenAI has made around $1 trillion-worth of AI deals. A lot of these deals are plans to invest: commitments to buy data center construction or the use of data center bandwidth, or they're financial ties with competitors, clients, and providers—companies that would otherwise be competing with, selling to, and buying from each other, rather than linking arms and creating financial and infrastructural interdependencies.Many of these deals are predicated on debt and what are generally considered to be over-inflated IPO valuations, too: money that isn't money in the traditional, accounting-book sense, in other words. Numbers that make activity, use, and income for these companies look a lot bigger than they concretely are, on balance sheets, which in turn helps their investment numbers go up up up.This dynamic has become overt enough that many of the biggest investors in AI companies, and the heads of said companies, like Sam Altman of OpenAI, have said, outright, that it's probably a bubble, and that a lot of companies will probably go under in the relatively near future. No one knows when, but it's a good thing, they're fond of saying, because that shakeout will kill off the deadweight, allow the survivors to scoop up their former competitors' assets at fire sale prices, and the whole industry will be further centralized around just a handful of the best and the most impactful, just like in the post-dotcom years. Monopolies and mini-monopolies, which, for the people creating and profiting from those monopolies, at least, seems like a good thing.That optimism glosses over what those in-between years look like, though, especially for smaller investors, employees who are laid off, en masse, and the folks who aren't profiting directly from the surviving business entities, and who see their stock portfolios collapse and overall growth in their country decrease.Most of the stories in the tech world right now in some way tie back to the promise and concerns surrounding AI. It's become such a big story because there's a chance it will be the next electricity, but there's also a chance the warning signs we're seeing are real, and things will get a lot worse before they maybe, possibly, for some people, at some point, get better.Show Noteshttps://finance.yahoo.com/news/a-20-billion-clock-is-ticking-for-openai-as-microsoft-talks-turn-fractious-130006071.htmlhttps://www.sfgate.com/tech/article/circular-deals-bay-area-tech-21089538.phphttps://www.theguardian.com/business/2025/oct/08/openai-multibillion-dollar-deals-exuberance-circular-nvidia-amdhttps://www.ft.com/content/950e3a36-7141-4426-b7c5-08fad5d83919https://finance.yahoo.com/news/very-troubling-ais-self-investment-spree-sets-off-bubble-alarms-on-wall-street-160524518.htmlhttps://www.cnbc.com/2025/10/15/a-guide-to-1-trillion-worth-of-ai-deals-between-openai-nvidia.htmlhttps://insights.som.yale.edu/insights/this-is-how-the-ai-bubble-burstshttps://www.bbc.com/news/articles/cz69qy760weohttps://www.nbcnews.com/business/economy/openai-nvidia-amd-deals-risks-rcna234806https://www.bloomberg.com/news/articles/2025-10-08/the-circular-openai-nvidia-and-amd-deals-raising-fears-of-a-new-tech-bubblehttps://flowingdata.com/2025/10/13/circular-deals-among-ai-companies/https://www.nytimes.com/2025/10/07/business/dealbook/openai-nvidia-amd-investments-circular.htmlhttps://sherwood.news/markets/analyst-a-lot-more-disclosure-needed-on-these-circular-ai-deals/https://www.barrons.com/articles/nvidia-microsoft-openai-circular-financing-ai-bubble-5d9a4e7chttps://www.investopedia.com/wall-street-analysts-ai-bubble-stock-market-11826943https://www.goldmansachs.com/insights/articles/ai-may-start-to-boost-us-gdp-in-2027https://finance.yahoo.com/news/most-us-growth-now-rides-213011552.html This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit letsknowthings.substack.com/subscribe

Join the HG101 gang as they discuss and rank the game that introduced the world to the Blue Bomber. Then stick around for Cooking Guide: Can't Decide What to Eat?, a cookbook in DS software form! This weekend's Patreon Bonus Get episode will be ACTRAISER 2 — the simulation-less follow-up to Quintet's simulation/action hybrid! Donate at Patreon to get this bonus content and much, much more! Follow the show on Bluesky to get the latest and straightest dope. Check out what games we've already ranked on the Big Damn List, then nominate a game of your own via five-star review on Apple Podcasts! Take a screenshot and show it to us on our Discord server! Intro music by NORM. 2025 © Hardcore Gaming 101, all rights reserved. No portion of this or any other Hardcore Gaming 101 ("HG101") content/data shall be included, referenced, or otherwise used in any model, resource, or collection of data.

This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Recipes: Wild Greens Mac and Cheese Stuffed Kudzu Leaves Barbecue Dolmas Stuffed with Bacon Beef and Cheese Japanese Knotweed Cake with Streusel Topping Summer Wild Vegetable TempuraHow to Make Dandelion Jelly Dandelion and Zucchini FrittersStewed Dandelion Greens with Chickpeas and ‘NdujaVenison Steak with Blackberry Sauce and Corn Salad Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms Takeaways: Invasive plants can be turned into sustainable meals. Garlic mustard is edible at every stage of growth. Kudzu grows rapidly and is edible in various forms. Japanese knotweed can be used in desserts and jams. Burdock root is rich in fiber and antioxidants. Proper identification is crucial when foraging. Invasive species can have significant ecological impacts. Foraging can help control invasive plant populations. Cooking with invasive plants can be delicious and eco-friendly. Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking. Dandelions are nutritious and can be used in various dishes. Young dandelion leaves are best for salads, while mature ones are great sautéed. Dandelion jam is a delightful treat reminiscent of sunshine. Himalayan blackberries are delicious but invasive, dominating the West Coast. Eating invasive species is a form of stewardship for the land. Culinary conservation encourages conscious eating and seasonal food sourcing. Chapters: 00:00 Introduction to Invasive Edibles 01:20 The Impact of Invasive Plants 03:15 Garlic Mustard: The Ecological Villain 11:25 Kudzu: The Vine That Ate the South 18:00 Japanese Knotweed: A Destructive Invader 25:11 Burdock: The Versatile Root Vegetable 27:36 Exploring Burdock: A Culinary Gem 30:00 Dandelions: The Ubiquitous Superfood 39:41 Himalayan Blackberries: A Sweet Invasive Delight 45:01 Golden Oyster Mushrooms: A Culinary Invasion 50:02 Culinary Conservation: Eating for the Ecosystem Keywords: Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

Are you searching for easy ways to stock your freezer for busy days, or for a friend's meal train? If you've ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we're sharing our favorite freezer-friendly recipes that are designed to be stored and reheated. By the end of this episode, you'll:Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast optionsMaster strategies for storing, freezing, and reheating… without losing flavor and textureFind reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soupPress play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love. ***Today's episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine's sister brand Le Saunier de Camargue Fleur de Sels take it a step further.Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it's the perfect final touch for vegetables, grilled meats, or even a decadent dessert.Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!***Links:Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery storeCalzones from Natasha's Kitchen that's similar to what Kari makes Ina Garten's Turkey MeatloafTaco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing upSpinach sheet pan quiche from Smitten Kitchen Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once servedChicken leek and rice soup by Smitten Kitchen Frijol Con Puerco (Black Beans...

Tired of buying cookbooks that collect dust (or shame you for not owning grape molasses)? Same. In this episode, we're talking about how to choose a cookbook that actually fits your real life and not some Pinterest-perfect fantasy.I'll show you how to spot the red flags (hello, pancetta prep on a Tuesday night

If you grew up in the Western world, it's entirely possible you've heard of a singular Silk Road used for trade between two major entities, Europe and China. And maaaybe Marco Polo. But the reality is so much more deeply textured and layered with transitions of food, spices, ideas, and cultures along along a wide array of travel and trading routes across Asia. My guest this week, Anna Ansari, speaks to this through her new cookbook-cum-memoir Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing. In this thoughtful and rich cookbook, Anna celebrates her Iranian-American heritage with the world's most storied trade routes through 90 recipes and essays. Anna is an Iranian-American writer, cook, and former international trade lawyer whose work explores the intersections of food, family, and history. Her work as appeared in Pit Magazine, Eaten, and Fillerzine. She lives in London with her husband, son, and cat. In today's conversation, Anna talks about her own journey into writing Silk Roads and researching culinary narratives across Asian trade routes, the expansive history of food and ideas travelling along the Silk Roads, and why the apple isn't so quintessentially American as people would think.  Learn More From Anna! Buy her book, Silk Roads Website Instagram: @thisplacetastesdelicious Substack Newsletter: Where in the World is Anna Ansari

The guys recap all of the NFL Week 7 action by going through categories such as Winners and Losers, Fart or Shart, Intrusive Thoughts, and so much more. (0:00) Intro (1:21) ‘Sunday Night Football': Falcons-49ers (3:43) Winners and Losers (35:37) Who's Cooking? (56:25) It's So Over. We're So Back. (01:16:56) Fart or Shart (01:22:46) Intrusive Thoughts (01:31:10) Play of the Day (01:35:57) The WORST Play of the Day (01:42:11) Fantasy Burn Book (01:43:13) The boys break bread Check out our 2025 Ringer Fantasy Football Rankings here!  Email us! ringerfantasyfootball@gmail.com The Ringer is committed to responsible gaming. Please visit www.rg-help.com to learn more about the resources and helplines available. Hosts: Danny Heifetz, Danny Kelly, and Craig Horlbeck Producers: Kai Grady, Carlos Chiriboga, and Ronak Nair Learn more about your ad choices. Visit podcastchoices.com/adchoices

Big Al finally put out the new episode of his cooking show with Blake Shelton's mom. Learn more about your ad choices. Visit megaphone.fm/adchoices

Norm Hitzges wakes up on a Monday just wondering if Jerry Jones might've accidentally told the truth. After the Cowboys outgunned the Commanders in a game that went from “uh oh” to “oh wow” in three plays, Norm takes us through the anatomy of a good ol' fashioned Dallas redemption arc — complete with Dak Prescott magic, George Pickens highlights, and the Cowboys briefly looking like they actually practiced defense.But don't worry — college football's here to ruin the mood. Norm dives into the firing frenzy across the NCAA, where coaches are being tossed out faster than empty beer cups at the Cotton Bowl. Between NIL chaos, impatient alumni, and point spreads deciding careers, it's a brave new world where winning the game isn't enough — you'd better cover, too.So pour yourself some coffee (or something stronger), and join Norm as he unpacks why the Cowboys' season might not be dead yet — and why every college football coach probably needs a therapist on payroll. ⏱️ Chapters00:00:00 –

Mark Todd, aka "The Cheese Dude" returns to take us on the ultimate cheese tasting to die for -- or, more accurately, a "Before You Die" tour. Mark has previously guided us through the pasta filata category (aka, mozzarella-like "pulled" cheeses), the cheddar category, the world of hard aged cheeses, and Alpine and smelly cheeses -- he has been my cheese Yoda for the past few years here on Pizza Quest and this time we go all the way to the summit. I asked him to guide me through four or five cheeses that he considers his Mt. Rushmore and, sure enough, this episode has, for me, fulfilled the "loyalty test" (that is, I tasted them when we recorded this episode but I am still enjoying the taste memories weeks later). Join us as we climb to the top of the Mt. Rushmore of cheeses you will want to run out and track down so that you can taste along with us.For the record, here are the five cheeses we tasted and enjoyed with what I call our Meg Ryan cheese moments together. You'll know what I mean when you tune in: Emmi Gruyere Kaltbach; Akaas 36 month Aged Gouda; HRVMNS Epoisses; Mitica Sottocenere; and Delin Brillat Savarin Your local cheese monger will know what these are, or may have ones as close as possible to them.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wish your mountain snacks were as good as your powder days? In this week's episode, Richard talks with Lily and Max Ritter, skiers, world travelers, and authors of the new cookbook Ski Snacks: Easy, Tasty Recipes for Powder Days and Mountain Adventures. The Ritters share their story of blending their love of food and skiing, offering practical tips for eating well in the backcountry without the processed energy bars or expensive packaged food we're all used to. They talk about how their travels inspired their recipes, how their community of skiers helped test every snack in the book, and why homemade food can make a day on the slopes even better. From apple strudel in the Dolomites to homemade energy bites and tailgate treats, Ski Snacks shows that eating well outdoors can be easy, affordable, and delicious.  

This week on the HowToBBQRight Podcast, Malcom's getting his butt kicked in the Pick'em League (00:14), and the competition is heating up fast. We kick things off by giving a big shoutout to everyone who competed at The Jack this past weekend (03:23). We're also announcing our brand-new Let's Get To Cookin' Community Giveaway — tune in to find out how you can enter to win some awesome prizes (05:00). Malcom just got back from a North Dakota waterfowl hunt, and he's got some stories about the incredible steakhouses and wild game eats he found up there (08:26). Got a leftover baked potato? We share some of our favorite ways to turn it into something next-level (19:41). Then we dive into why the Primo Grill might be your next favorite backyard cooker (23:19). Tyler cooked up a Lasagna Soup that blew everyone away (24:02), and he shares a few stories — and surprises — from his trip to Dollywood(28:55). Malcom sets the record straight — yes, he's still making plenty of new BBQ videos (37:27). We also get into a big debate: why beef cheeks might just be better than brisket for smoking (39:16). Plus, Malcom weighs in on whether it's a good idea to rest a Boston Butt on the grill after shutdown instead of using a cooler (43:54). Todd posted his Bananas Foster Old Fashioned, and it looked absolutely incredible (46:30). We also answer some listener questions: Can you use AP seasoning as a dry brine (48:12), what should you do if strong winds are messing with your grill temps (51:39), and is it normal for a pork loin to have a pink hue after cooking? (53:46)  

The Shadow Energy Minister has transformed her party's approach to climate policy.In this extended conversation, Claire Coutinho sets out what changed her mind on net zero, a shift that has brought her into fierce debates with her opposite number, Ed Miliband. She also shares her feelings about what she calls a rising "ethno-nationalism" on the right of British politics, as well as her reaction to her colleague Robert Jenrick's comments about Birmingham. Nick asks how she ended up being sacked by Nigella Lawson, and sets up a future dinner party with Miliband. Producer: Daniel Kraemer Research: Chloe Desave Sound: Jed Sudlow and Andy Mills Editor: Jonathan Brunert

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. 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James Beard Award-winning chef Roy Choi's new cookbook The Choi of Cooking is all about cooking nutritious meals without sacrificing flavor. Roy shares standout shortcut ingredients to level up your meal-prep game and some of his favorite recipes from the book. Take our survey at npr.org/lifekitsurveySign up for our newsletter series on credit card debt.Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Caleb is joined by Sam Kass, former senior food policy advisor to President Obama and the chef who cooked dinner for the first family most nights. Now a partner at a venture capital firm investing in food and agriculture tech, Sam has a new book out, The Last Supper: How to Overcome the Coming Food Crisis. The situation, he says, is bleak. Almonds, artichokes, chocolate, coffee, oysters, rice, wine — all at risk due to climate change. And that's not even close to the full list. Our food system is both driving the climate crisis and being devastated by it. But Sam argues we can still avert the worst if we start with culture, fix our policies, and deploy the right technology. (4:00) Cooking for the Obamas (7:49) How vulnerable is our food supply? (12:45) Can fixing the food system bring us together? (24:29) The food policies we need (27:38) Are we making America healthy again? (35:42) The technologies that can make a difference — Thoughts? Email us at podcast@nextbigideaclub.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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As the days grow shorter and the garden's colours fade for winter, it's easy to feel a little wistful for spring's vibrant cheer, and it's not always as far away as one might think…. In this week's ‘grow, cook, eat, arrange', Sarah shares her favourite ways to bring a burst of early colour into your home and garden, from clever bulb planting, to creative and natural flower arranging. In this episode, discover:How to choose and plant the best bulbs for a burst of early spring colour in your gardenSimple, creative ways to arrange delicate winter flowers using homemade grids and vintage bottles for beautiful indoor displaysTips for lifting, storing, and replanting bulbs so you can enjoy their blooms year after yearHeartfelt inspiration to find joy and beauty in your garden, even during the greyest winter daysProducts mentioned:Iris 'Pauline' (Reticulata)https://www.sarahraven.com/products/iris-paulineIris 'Alida' (Reticulata)https://www.sarahraven.com/products/iris-alidaGalanthus nivalis (Common Snowdrop)https://www.sarahraven.com/products/galanthus-nivalisAconitum napellushttps://www.sarahraven.com/products/aconitum-napellusFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

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