Podcasts about Cooking

HEATH is here and reads the top ten! ( Episode 94) Incarnation of Rick Martel! Re-Released Retros? Ryder and Hawkins go back to WWE?? Who did the boys meet growing up? (Episode 145)@JGeorgeTheMovie, @MajorWFPod , @TheMattCardona , @Myers_Wrestling, @majorpodnetwork @Silverintuition Instagram: @MajorWFPod , @TheMattCardona , @Myers_Wrestling, @SmartMarkSterling , @majorpodnetwork @jgeorge.mp4Social Media: X: @JGeorgeTheMovie, @MajorWFPod , @TheMattCardona , @Myers_Wrestling, @majorpodnetwork @Silverintuition Instagram: @MajorWFPod , @TheMattCardona , @Myers_Wrestling, @SmartMarkSterling , @majorpodnetwork @jgeorge.mp4

In this episode, John, Mike, Drew, Kyle, Tony, Hector, Nick and I dive back into the chaos. Abandon All Hope! Shows mentioned: Daredevil: Born Again, The Punisher, Adolescence, Boardwalk Empire, Line of Duty, This is England, The Pitt, What We Do in the Shadows, Saturday Night Live (SNL) Anniversary Special, Reacher, Landman, The White Lotus (Season 3), The Traitors, The English Teacher, Corner Gas, MobLand, Severance, Dope Thief, Gangs of London.YouTube shows mentioned: Randy Makes Candy, B. Dylan Hollis, Cooking with Congress, The Gardening Channel with James Prigioni, MIgardener, GrowVeg, Pine Meadows Hobby FarmTwitter - Bluesky - Instagram - Website

Episode 2652 - Vinnie Tortorich and Anna Vocino discuss cooking, candy, and coffee talk, while Anna cooks a lovely scallop dinner, and much more. https://vinnietortorich.com/2025/06/cooking-candy-coffee-talk-episode-2652 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Cooking, Candy, and Coffee Talk Karen Carpenter was a talented musician who died young due to anorexia. (2:30) This episode is taking place in Anna's kitchen, so tune in on YouTube to watch. Anna is cooking up a meal and is including fava beans and scallops. (3:30) Fava beans can be tricky to work with, but they are so good. Don't be afraid to experiment in the kitchen. (10:30) What is Vinnie's stance on candy? (13:00) Candy doesn't pretend to be healthy, and if you eat it, you know you're making a choice. That's why LIL (Life Into Living) is meant as an infrequent treat. Some people are addicted to sugar, however, so they need to adjust their intake accordingly. He shares a story about going home to Donaldsonville and a local coffee shop. (19:00) One of the coffee drinks sounds very sweet. It has condensed milk in it, molasses, and brown sugar. Condensed milk has 166 grams of carbs in one cup! (24:00) Vinnie has recently started purchasing raw milk and making kefir. (34:15) Anna gives an update on where her Eat Happy Kitchen products can be found. (44:00) Vinnie shares another story from his recent Louisiana visit. (46:00) His brother lost 6 lbs in just a few days while following what Vinnie eats. Anna just submitted her draft of her cocktail “cookbook” to her publisher! (51:00) Look for Anna's scallop, leeks, and fava beans that she demos in this episode in her Eat Happy Kitchen Substack blog!   More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it!   Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

Author David Jay Collins is back to speak about his latest book, Single & Cooking. This will likely be the beach read of 2025.    David's Website: https://davidjaycollins.com David's Instagram: https://www.instagram.com/davidjaycollins   www.rickyartist.com Recorded at WolfPup® Studios in Chicago, IL, U.S.A.

Yeah that pretty much sums up the first show of June!

About the Show:"Food and giving people food is my love language." – Chef Tyler RogersOn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas's rich agricultural bounty.Chef Tyler talks about finding inspiration in Thomas Keller's French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he's all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.You'll also hear Chef Tyler's advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!Key Takeaways:Inspiration at Home: Chef Tyler's Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.Farm-to-Table Focus: He's passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.Intentional Hospitality: Hospitality is at the heart of Chef Tyler's approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.comThe French Laundry (Napa)Brave New Restaurant (Little Rock)Vieux Carre in the Afterthought (Little Rock)Bansley Berkshire Farm (Harrison, AR)Hannah Family Farms (Bentonville)Onyx Coffee LabBooks Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGeeFindItNWA.com NWA's Hyperlocal Business DirectoryTune in to

Todd and Julie Chrisley step Behind The Rope. In a truly shocking turn of events, if you have not heard, Todd and Julie Chrisley have been pardoned and are out of jail, free and clear.  Shocked would be an understatement. In this chat, Todd and Julie reminisce about their epic journey over the past almost decade, most of which has been captured on their reality show Chrisley Knows Best. We chat highs & lows both on and off camera, Chase, Savannah, Grayson, Chloe, Nanny Faye, The Kardashians and more. With almost hourly media updates which Todd seems to be loving (a little too much?), we figured today the perfect day to share this blast from the past chat with the one and only Todd and Julie Chrisley. Of course we also talk Real Housewives, Bravo, the spin offs - According To Chrisley, Growing Up Chrisley, What's Cooking with Julie, biggest misconceptions and what it is like to just be a little particular about many, many things.  ⁠@toddchrisley⁠ ⁠@juliechrisley⁠ ⁠@behindvelvetrope⁠ ⁠@davidyontef BONUS & AD FREE EPISODES Available at - ⁠⁠⁠⁠www.patreon.com/behindthevelvetrope⁠⁠⁠⁠  BROUGHT TO YOU BY: PIQUE LIFE - ⁠⁠⁠⁠⁠⁠⁠piquelife.com/velvet⁠⁠⁠⁠⁠⁠⁠ (20% Off Plus a Free Rechargeable Frother & Glass Beaker If You're Tired of Feeling Depleted & Want to Finally Nourish Your Body the Right Way) MOOD - ⁠⁠⁠⁠www.mood.com/velvet ⁠⁠⁠⁠(20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) TRUDIAGNOSTIC - ⁠⁠www.trudiagnostic.com⁠⁠ (Use Code VELVET To Find Out The “Real” Age Of Your Body) DELETEME - (Get 20% Off By Texting VELVET to 64000 - To Take Control Of Your Data & Keep Your Private Life Private) WASHINGTON RED RASPBERRIES - ⁠⁠⁠⁠⁠Redrazz.org⁠⁠⁠⁠⁠ (Find New Ways To Use American Frozen Red Raspberries & Get More Details On Where You Can Grab a Bag) ADVERTISING INQUIRIES - Please contact ⁠⁠⁠⁠David@advertising-execs.com⁠⁠⁠⁠ MERCH Available at - ⁠⁠⁠⁠https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

In tonight's Premium Sleep Hypnosis with Jessica, we're going through a soothing visualisation, imagining we're making a lasagne, step-by-step, mindfully working with our hands and imagining our perfect creations coming together. You'll be asleep before you know it. As always, tonight's episode will start with a relaxing introduction from Jessica, before we sink into tonight's Sleep Hypnosis.  Want more Sleep Magic? Join Sleep Magic Premium ✨ Enjoy 2 bonus episodes a month plus all episodes ad-free, access to Jessica's complete back catalog of over 60 episodes, and show your support to Jessica.  To Subscribe 

If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate  1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat the oven to 170 C fan bake. Grease two 20cm round cake tins and dust with flour. Beat the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, and mix until well beaten. Stir in the flour and salt then the milk and mix until just combined, being careful not to over-mix. Divide the batter between the cake tins, one third in one and two thirds in another. Bake for 25 minutes or until they spring back when gently pressed. The thicker one will likely need 5-7 minutes more cooking time. Leave to cool for 12-15 minutes before turning onto a wire rack to cool completely. Cut tops off each sponge to level them if necessary, then split the thicker one into two layers. Mix icing sugar, butter and half of the boiling water. Press the raspberries through a sieve to collect the juice and add this to the icing. Aim for a smooth, runny icing, adding more water or icing sugar as needed. Pour out onto a shallow dinner plate. Sprinkle coconut onto another dinner plate. Roll the sides of each cake layer in the icing to get the cake sides evenly coated, then roll in the coconut to cover. To assemble, place one sponge layer on a serving plate. Spread with jam, then dollop on whipped cream. Top with second sponge layer and repeat with jam and cream. Top with the final sponge layer. Spread the top with icing then sprinkle over coconut. Chill for 30 minutes before ready to serve. Use a serrated knife to cut and enjoy! Nici's note: Feel free to use two store-bought sponges if you want to save time. LISTEN ABOVE See omnystudio.com/listener for privacy information.

From terrifying Final Destination screenings to AI destroying the planet

In this illuminating episode we speak with Dr. Filippa Juul. An epidemiologist and leading researcher on the impact of ultra-processed foods (UPFs) on human health. Together, we unpack what ultra-processed really means, why it's not just about calories or macros, and how these foods are stealthily contributing to the global rise in obesity, chronic illness, and food addiction. Dr. Filippa Juul is a nutritional epidemiologist and Faculty Fellow at the Department of Public Health Policy and Management at the New York University School of Global Public Health (NYU GPH). She earned her PhD in Epidemiology from NYU GPH in 2020, following a MSc in Public Health Nutrition from the Karolinska Institute in Stockholm, Sweden, and a BA in Nutrition and Dietetics from Universidad Autónoma de Madrid in Spain. Dr. Juul's research focuses on improving cardiometabolic health outcomes at the population level, with a particular interest in the role of ultra-processed foods (UPFs) in diet quality, obesity, and cardiovascular disease. She utilizes large U.S. population studies to examine these associations and is also exploring the biological mechanisms underlying the impact of UPFs on cardiometabolic health.  Dr. Juul explains the NOVA classification system, dives into recent groundbreaking studies, and offers insights into why UPFs are so difficult to resist—and what we can do about it, both individually and at the policy level. Key Takeaways 

This year's RHS Chelsea Flower Show was yet another terrific exhibition of horticultural beauty, to which Arthur Parkinson had a fabulous front-row seat. Arthur takes the mic on ‘grow, cook, eat, arrange' this week, once again bringing you the best in show, from the headlines of royal roses to the lesser-known stories from incredible stands and gardens at the show.In this episode, discover:A rose fit for a King, with David Austin's announcement of a new varietyThe Great Pavillion's most grand displays, and what made it Arthur's favourite part of the showSome of the incredible stands run by organisations with purpose, such as the Songbird Survival Trust and Women of the GlasshouseProducts mentioned:Crabapplehttps://www.sarahraven.com/products/crabappleCosmos bipinnatus 'Rubenza'https://www.sarahraven.com/products/cosmos-bipinnatus-rubenzaDigitalis purpurea 'Sutton's Apricot'https://www.sarahraven.com/products/digitalis-purpurea-suttons-apricotPapaver somniferum 'Black Beauty'https://www.sarahraven.com/products/papaver-somniferum-black-beautyFollow 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

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!The Inside TrackThe Guys were fans of John's sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. “ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,” John Scharffenberger on The Restaurant Guys Podcast 2007BioJohn Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg. InfoJohn's cookbookEssence of Chocolate: Recipes for Baking and Cooking with Fine ChocolateBy John Scharffenberger and Rober SteinbergScharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024. If you want John's Hot Chocolate recipe, email TheGuys@restaurantguyspodcast.comOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Send us a textThe Grocery List Show, hosted by Top Chef contender Chrissy Camba, explores five different international grocery stores and the communities they serve, ending in a shared meal with a home cooked family recipe. Director Emily Strong and host Chrissy Camba join Ange to discuss their favorite aisles in the grocery store, learning to cook from our grandmothers, and the magic of international grocery stores as cultural gathering spaces.Watch The Grocery List Show RIGHT NOW on PBS!Follow The Grocery List Show on IGFollow director Emily Strong on IGFollow host/chef Chrissy Camba on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM

We learn new berries, update our takes on Massimo, and read some of our podcast's bad reviews on this week's episode!Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

The gang tries for a hit, but just mist. The legend of Phildadelphia Watson, we discuss why women get a pass, not so pleasant memories of high school and we try beverages.

Dr. Bill Schindler is the author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health. He is an internationally known archaeologist, primitive technologist and chef. Show sponsors:  LMNT - Claim your free LMNT Sample Pack with any purchase by using this link Quicksilver Scientific - 15% off your first order by using the code "ultimatehealth15" at checkout Timeline - 10% off your first order of Mitopure by using this link Show notes: https://ultimatehealthpodcast.com/654

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

James Bead Award-winning host of The Sporkful and pasta shape inventor Dan Pashman shares tips for stepping up your pasta salad game for the summer. Plus, listeners' call with their pasta salad hot takes.

In the 7 AM hour, Larry O’Connor and Julie Gunlock discussed: WMAL GUEST: CULLY STIMSON (Senior Legal Fellow, The Heritage Foundation) NY POST: Ridiculous ‘Water-Based Cooking’ Trend Slammed as ‘Phony’ Hack: ‘Bro Invented Soup’ WMAL GUEST: ED MARTIN (Former U.S. Attorney for the District of Columbia, Now Pardon Attorney at the Department of Justice) Where to find more about WMAL's morning show: Follow Podcasts on Apple, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: WMAL.com/OConnor-Company Episode: Tuesday, May 27, 2025 / 7 AM HourSee omnystudio.com/listener for privacy information.

Send us a textThis EP is a return visit with Dr. Dana Lis, and the focus is on youth athlete nutrition. This is Dana's sixth visit to the podcast, and every time she brings a wealth of knowledge and insight.  She is internationally recognized for her leadership and versatile roles across the field of Performance Nutrition. Aside from being one of the few Registered Dietitians decorated with the renowned IOC Diploma in Sport Nutrition and PhD, she seamlessly aligns the three key elements shaping the field of Performance Nutrition: Practice, Research, and Industry. Her expertise in these pillars has led advancement of the field for over fifteen years. Heading into her 4th season as the Performance Nutrition Consultant for the Golden State Warriors, her leading research in department of Neurobiology, Physiology and Behavior (University California Davis, Baar Lab) has presented ideal integration of her research-based nutrition strategies, aimed in reducing injury risk and improving return to play, to support the 2021-22 Championship team.Dana continues to drive the nutrition field forward through mentorship, shaping best practice, and challenging the status quo. After reaching many pinnacles of her career, she is prepared with a new challenge and intrinsic purpose: To invest her distinctive expertise and passion into big-picture initiatives aimed at fueling, educating, and supporting the next generation of athletes. Please see below some great reference tools we spoke about in the session that might help you make better nutrition decisions for you or your kid!Energy Availability https://www.ais.gov.au/nutrition/additional-resourcesThe Athlete's Plateshttps://www.usopc.org/nutritionGeneral adolescent athlete fact sheethttps://www.sportsdietitians.com.au/wp-content/uploads/2020/07/Adolescent-Nutrition-Factsheeet.pdfComprehensive Guide for Athlete Nutrition Planninghttps://uksportsinstitute.co.uk/wp-content/uploads/2021/07/An-Athletes-Guide-to-Basic-Food-Prep-and-Cooking-full-resource-v2.9.pdf  If you liked this EP, please take the time to rate and comment, share with a friend, and connect with us on social channels IG @Kingopain, TW @BuiltbyScott, LI+FB Scott Livingston. You can find all things LYM at www.LYMLab.com, download your free Life Lab Starter Kit today and get busy living https://lymlab.com/free-lym-lab-starter/Please take the time to visit and connect with our sponsors, they are an essential part of our success:www.ReconditioningHQ.comwww.FreePainGuide.com

In this SEASON 3 FINALE, I sit down with Emmy, Peabody, and Humanitas Award-winning writer and comedy icon John Markus. From memories of his mother's hearty Eastern European cooking to early joke writing for legends like Bob Hope and Joan Rivers. John shares his incredible journey through the world of comedy. Get the inside scoop on his breakout role with the hit sitcom Taxi, and how he rose to become head writer and show-runner on one of the most iconic shows of the 80s that later became controversial because of its star, Bill Cosby. And in a delicious twist, he also lets us in on how he became a member of the Barbecue Hall of Fame and created the hit TV show, BBQ Pitmasters! A hilarious and revealing conversation with this comedy legend, one with an unheard-of surprise ending.

Welcome to a vintage episode of the Brand X Podcast, originally broadcast on May 27, 2016! Join hosts John Jamingo and Deuce as they take a hilariously irreverent look at what it means to embrace your manliness in a world that seems determined to tone it down. In this episode, the guys reminisce about the glory days of wild “steak fests,” shooting skeet, epic hiking trips, and the legendary Brand X pancakes—moments that defined their unapologetic approach to living life to the fullest.But the real adventure begins as they set their sights on the infamous Heart Attack Grill in Las Vegas, a restaurant that celebrates excess with hospital-themed hijinks, sky-high calorie counts, sexy “nurse” waitresses, and a menu that's as tongue-in-cheek as it is artery-clogging. John and Deuce dig into the controversies, the marketing genius, and the sheer absurdity of a place where a burger with eight patties and 40 strips of bacon is just the starting point—and getting spanked by a nurse for not finishing your meal is all part of the fun.Along the way, they get nostalgic about their early radio days, debate pop culture trends, and swap witty observations about manhood, modern life, and the changing social landscape. Whether you're craving a laugh, a trip down memory lane, or want to know what happens when podcast hosts try to outdo each other in outrageous stories, this episode has it all. Pull up a chair, prep your appetite, and get ready to embrace the madness—Brand X style!- 00:00:05 - Vintage episode intro and weekend banter - 00:01:23 - Weather complaints and impacts on activities - 00:01:33 - Phillies vs. Braves recap; sports frustration - 00:01:52 - Hollywood speech vs. historical accuracy in shows - 00:02:32 - Vikings and Game of Thrones discussion - 00:04:05 - Embracing manliness and societal views on masculinity - 00:06:09 - "Hammer" drink and steak fest stories - 00:07:10 - Cabin trips: hiking, shooting, and camaraderie - 00:08:08 - Brand X pancakes and epic eating memories - 00:09:10 - Shooting skeet and hunting stories at the cabin - 00:11:12 - "Everything tastes like chicken"; food banter - 00:11:19 - Gluttonous meals and spicy pasta sauce disasters - 00:13:19 - Discovery of Heart Attack Grill; themed restaurant intro - 00:16:08 - Heart Attack Grill's nurse outfits and legal drama - 00:17:06 - Health controversy and restaurant's business model - 00:18:11 - Cooking with lard vs. vegetable oil health debate - 00:19:01 - Eight-patty burger and the spanking nurse - 00:21:01 - Heart Attack Grill deaths debate and media coverage - 00:22:20 - Supersized portions and obesity in modern life - 00:23:14 - Morbid marketing: keeping ashes at the restaurant - 00:24:38 - Restaurant fatalities and questions of responsibility - 00:25:06 - Critique of media bias and comparisons to fast food giants - 00:27:16 - Owner's messaging: "food for thought" and health awareness - 00:28:42 - Death as marketing and the “honesty” angle - 00:29:01 - Quirky features: mini-ambulance and new spokespeople - 00:30:47 - Comparison shopping Heart Attack Grill menu prices - 00:34:50 - “Vegan menu” as unfiltered cigarettes joke - 00:36:31 - Transition to “Back in the Day at DBK” segment - 00:37:04 - College radio misadventures and station tales - 00:40:15 - Legendary on-air rebellion and technical takedown - 00:43:35 - Upgrading radio studio equipment and budget talk - 00:45:00 - Record companies sending promo albums to college radio - 00:46:07 - Playing (and hating) hit songs like “Don't Worry, Be Happy” - 00:47:10 - Arguments for college radio playing Top 40 vs. alternative - 00:48:42 - The changing landscape of music genres and radio programming - 00:49:26 -...

Send us a text This episode finds Ronnie battling car troubles while Brian navigates a crowded farmers market. Their culinary chat ranges from in-season fruits to the controversies of barbecue smoking, including the dreaded brisket "squeeze." Ronnie shares his Yakitori chicken success and Brian recounts a surprising grocery store discovery. In a major life update, Ronnie announces his exciting career change to an Omakase sushi restaurant, sparking a discussion about authentic Japanese cuisine.What We DrankRonnie - PacificoBrian - Sugar Creek Brewing Co - White AleSTAY CREAMY

Featuring Flicks 'n' That with Steve, Sports Team's Annabel and Callum chat to the Phillipou brothers about their new film Bring Her Back, then Manawatū super-group either eyether are on the phone for What's Cooking and to chat about their forthcoming EP The Dog's Gone. Thanks to The Beer Spot!

In this episode of Keeping Abreast, I sit down with Lynn Oberstein Feder, a passionate mother, baker, and wellness advocate whose lifelong health journey led her to profound transformation—both personally and professionally.Lynn shares her early struggles with chronic illness and the cascade of misdiagnoses and overuse of antibiotics that left her searching for answers. We talk about the toll of conventional medicine, the power of homeopathic remedies, and the critical importance of finding a provider who truly listens.Her journey to healing began with food—specifically, the gut-healing power of bone broth and a complete shift in her dietary habits. Through her experience, Lynn discovered not just better health, but a calling. Motivated by her daughter's dietary restrictions, she began developing nutrient-dense, gluten-free breads that eventually blossomed into her business, Lynn's Life Breads.We explore how food quality impacts the microbiome, why ingredient transparency matters, and how healing can happen when you return to your kitchen with purpose and intention. Lynn also opens up about the energetic component of food preparation, and how family-centered cooking can transform health outcomes—especially for children.This episode is about more than bread—it's about reclaiming your health, trusting your intuition, and turning adversity into empowerment.Key Takeaways:Chronic illness often begins with overlooked or misdiagnosed symptomsOveruse of antibiotics can have long-term health effectsHomeopathy and integrative medicine can offer powerful alternativesHealing often starts in the kitchenThe microbiome is foundational to overall wellnessUnderstanding food quality is essential for lasting healthFamily-friendly, accessible recipes can bring everyone to the tablePassion projects can become healing businessesListening to your body is the first step toward true healthBe sure to Rate and Subscribe so we can continue bring you these life-changing conversations!00:00 Introduction to Lifelong Health Struggles02:53 Lynn's Early Health Challenges06:10 The Role of Antibiotics in Health08:51 Homeopathic Remedies and Cultural Differences12:00 Sister's Battle with Breast Cancer15:06 A Lifetime of Misdiagnoses17:55 Finding the Right Healthcare Provider21:03 Turning Point: Dietary Changes23:59 The Impact of Bone Broth Diet28:10 The Journey to Healthier Bread Alternatives31:04 Creating Bread for Dietary Needs35:00 The Science Behind Bread and Health39:52 From Kitchen to Business: The Birth of Lynn's Life Breads45:57 Making Bread Accessible for EveryoneTo talk to a member of Dr. Jenn's team and learn more about working privately with RHMD, visit: https://jennsimmons.simplero.com/page/377266?kuid=327aca17-5135-44cf-9210-c0b77a56e26d&kref=vOKy0sAiorrKTo get your copy of Dr. Jenn's book, The Smart Woman's Guide to Breast Cancer, visit: https://tinyurl.com/SmartWomansBreastCancerGuideTo purchase the auria breast cancer screening test go here https://auria.care/ and use the code DRJENN20 for 20% Off.Connect with Dr. Jenn:Website: https://www.realhealthmd.com/Facebook: https://www.facebook.com/DrJennSimmonsInstagram: https://www.instagram.com/drjennsimmons/YouTube: https://www.youtube.com/@dr.jennsimmons

Dave Cohen in for Tommy Tucker. Dave and Chef Kevin Belton chat about cooking and grilling. Listen in for some tips and trick

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today's luxury culinary space.They explore how to:Build trust with clients through authenticityTurn your culinary identity into a premium brandUse confidence, storytelling, and food presentation to stand outTransition from traditional kitchen work into entrepreneurshipNavigate challenges—from burnout to business buildingWhether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.Danny Kievit InstagramLearn about Marketscale⁠⁠⁠Subscribe to my Substack!⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠

Do you have ketchup, mustard and brown sugar? You have to try this best EVER Basic Homemade BBQ Sauce.  It's a simple base for starting your own BBQ sauce deliciousness, then add and customize from there. Recipe: Homemade BBQ Sauce When You Need It from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adTomato PasteMixing BowlMeasuring CupsMeasuring SpoonsThe All New Chicken CookbookThis episode was also published in September, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook GroupBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

We talk about some great summer ingridients, plus some of our chef buddies give thier summer favorites

At the age of 56, Paulie Giannone decided to leave his career in corporate I.T. to follow his dream of creating a pizza restaurant. He partnered with his wife, Mary Ann, and launched Paulie Gee's, a Greenpoint pizzeria that has expanded into shops all over the city. And now, they are sharing their beloved recipes with home cooks. Paulie and Mary Ann discuss their new cookbook, Pizza From the Heart: 100 Recipes for Pies, Pasta, Salads, and More.

It's the season for barbecues, backyard parties and other gatherings, and after receiving an invitation, many guests will follow up with the age-old question: “What should I bring?” Food writer and cookbook author Casey Elsass shares recipes and party etiquette advice from his new book What Can I Bring?: Recipes to Help You Live Your Guest Life.

In his new book The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking, author and chef Meathead shares barbecue recipes, new techniques, and the science behind grilling.    

Madman and Thriller dissect two more major gets for the UCLA Bruins 2026 recruiting class, along with a speedster from Oregon in the transfer portal that could pay huge dividends in 2025.Tune in and subscribe to the UCLA LAFB YouTube Channel!Listen to our UCLA Football Bruins Podcast: https://www.lafbnetwork.com/ncaaf/ucla-bruins/ucla-bruins-podcast/Go to www.LAFBNetwork.com for FREE full access to all of our podcasts and join the community!Social Media: @UCLA_LAFB | @LAFBNetwork | @WillLAFBNetwork | @LAFBJamz

Today we discuss a very useful herb with a fascinating history... that is probably growing somewhere near you right now!Please subscribe to my youtube channel:  https://www.youtube.com/channel/UCzuBq5NsNkT5lVceFchZTtgThe Spring Foraging Cook Book is available in paperback on Amazon: https://www.amazon.com/dp/B0CRP63R54Or you can buy the eBook as a .pdf directly from the author (me), for $9.99: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlYou can read about the Medicinal Trees book here https://southernappalachianherbs.blogspot.com/2021/06/paypal-safer-easier-way-to-pay-online.html or buy it on Amazon: https://www.amazon.com/dp/1005082936PS. New in the woodcraft Shop: Judson Carroll Woodcraft | SubstackRead about my new books:Medicinal 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/

While we all love a trip to the garden centre for short-term inspiration, a more measured approach to buying the right kind of plants for your plot can help you achieve a beautiful and sustainable garden, with year-round interest and resilience.This week on ‘grow, cook, eat, arrange' Sarah is joined by Gary Newell, Senior Horticultural Buyer, who advises us to ditch the impulse plant purchases and instead, follow his simple rules for matrix planting – a method he's used to great effect in his own garden at home.In this episode, discover:The art of matrix planting – a nature-led, strategic method used in landscape designWhich plants are best-suited to create a stunning, low-maintenance gardenThe four essential layers of matrix planting – from the ground-hugging base layer, to show-stopping structural shrubsProducts mentioned:Hydrangea paniculata 'Limelight' AGMhttps://www.sarahraven.com/products/hydrangea-paniculata-limelightHydrangea arborescens 'Incrediball' (Strong Annabelle)https://www.sarahraven.com/products/hydrangea-incrediballHydrangea paniculata 'Wim's Red'https://www.sarahraven.com/products/hydrangea-paniculata-wims-redBaptisia australishttps://www.sarahraven.com/products/baptisia-australisSalvia nemorosa 'Caradonna'https://www.sarahraven.com/products/salvia-nemarosa-caradonnaAmelanchier lamarckiihttps://www.sarahraven.com/products/amelanchier-lamarckiiCotinus x dummeri 'Grace'https://www.sarahraven.com/products/cotinus-graceCornus kousa var. chinensishttps://www.sarahraven.com/products/cornus-kousa-var-chinensisPelargonium 'Attar of Roses' (Scented)https://www.sarahraven.com/products/pelargonium-attar-of-rosesAmmi majushttps://www.sarahraven.com/products/ammi-majusCosmos bipinnatus ‘Purity'https://www.sarahraven.com/products/cosmos-bipinnatus-purityHelenium ‘Moerheim Beauty'https://www.sarahraven.com/products/helenium-moerheim-beautyFollow 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

In this episode, I sit down with John Russo, National Training Manager at SKS, to explore how SKS is transforming the appliance industry. From cutting-edge technology to unmatched flexibility, SKS is built for a new generation of forward-thinking cooks—Technicureans™—who value innovation as much as flavor. Discover how SKS is keeping people True to Food with smart, built-in appliances that elevate the cooking experience like never before.

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

Charles Cornish-Dale - better known as Raw Egg Nationalist - joins me for a frank chat on masculinity, food, and the politics that bind them. Recently doxxed, he's no longer behind a pseudonym and has plenty to say now that he's speaking openly. We talk about his new book The Last Men, the controversial Eggs Benedict Option cookbook, and why he sees modern health as a cultural battlefield. Testosterone, tradition, media narratives—nothing's off the table. Charles is sharp, provocative, and doesn't fit neatly into anyone's box. Whether you agree with him or not, there's a lot here to chew on. Read more about Charles here: raweggnationalist.com Charles on Twitter ------------------------------------------------------ Raw Egg Nationalist is the pen name of Dr Charles Cornish-Dale, an Oxford and Cambridge-educated historian and anthropologist, internet celebrity, political commentator and cultural critic. His new book, The Last Men: Liberalism and the Death of Masculinity explores the social and political implications of testosterone decline. His previous books are The Eggs Benedict Option and his breakout smash cookbook, Raw Egg Nationalism.   ------------------------------------------------------ Check out our YouTube channel for more coaching tips and our Podcast channel for full episode videos Uplevel your coaching with a free copy of Mark's latest eBook, The Top 12 Embodiment Coaching Techniques  Join Mark for those juicy in-person workshops and events Fancy some free coaching demo sessions with Mark?  Connect with Mark Walsh on Instagram 

One of our favorite segments on the Tailgate Guys BBQ Podcast over the last couple of years has been “Under the Radar” where we visit with up-and-coming pit masters. Many of them have gone on to achieve success and we visit with one on Episode 306 this week. Bo Wheless of Bocephus BBQ out of Mayetta, Kansas, was on the show two years ago. He's since won three KCBS Grand Championships, including last week's Smokin' Hot Cars & BBQ in Iola, Kan., where he soared past 700 to pick up the win. We visit with Bo this week to learn about his success and how he's been able to pull it off. We also review Memphis in May where Heath Riles earned his long-sought Grand Championship along with a third world ribs title in four years. It's an encore presentation of portions of Heath's appearance on the show earlier this month where he talked about why winning MIM would be so special. We're back next week. Until then, enjoy your Memorial Day Weekend! A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions  The Butcher Shoppe #alwayshandpicked  The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather  Domino's #pizza Clark Crew BBQ #clarkcrewbbq  Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm

In this edition of Final DestinaTrend: Blood Zeits, Jack and special guest co-host Pallavi Gunalan discuss the "water based cooking" trend on TikTok, Mr. Beast being hot now (???), Trump making it nigh impossible for Americans to get COVID boosters, UK kids thinking they'd be better off without the internet, Trump's pick for the IRS and much more!See omnystudio.com/listener for privacy information.

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

What is Nintendo doing with Hotel Dusk? And was the Nintendo Switch the best Nintendo console EVER?Remember our motto: "BUY A SHIRT!"Merch: https://game-mess.creator-spring.com/Patreon: https://patreon.com/gamemessDiscord: https://discord.gg/gamemess 

Today we're talking dating, divorce, blended families, and finding love later in life with Paige Walker and James Davenport! The couple opens up about navigating modern relationships, co-parenting, emotional maturity, and self-growth. What started as an Instagram DM has turned into proof that you can find love later in life! Whether you're single, divorced, or dating again, this episode offers valuable insights on love, connection, and personal evolution.Follow Paige and James!Paige Walker: https://www.instagram.com/realpaigewalker/?hl=enJames Davenport: https://www.instagram.com/jamesdavenportrealtor/?hl=enCheck out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#ModernLove #DatingAfterDivorce #TiffanyBlackmon #PaigeWalker #JamesDavenport #CoParenting #EmotionalMaturity #RelationshipAdvice #SelfDiscovery #LoveLaterInLife #MySoCalledFabulous #PersonalGrowth #DatingStories #MiddleAgeDating #RealTalk

#151: Feel like the kitchen is intimidating? You're not alone--but it doesn't have to stay that way! In this episode, Hailey (star of "Cooking at Kaleo") joins us to share simple, motivating tips to help you grow more confident cooking at home.Whether you want to eat healthier, save money, or just feel more capable, this conversation will give you a great place to start. Resources mentioned in this episode:Cooking at Kaleo YouTube videos: https://www.youtube.com/@haileypoints8825For more information about the podcast and the Loving Your Husband Before You Even Have One book, please visit ⁠www.kimvollendorf.com⁠.To learn more about StuMo, visit https://www.stumo.org/To learn more about Downline, visit https://www.downlinememphis.com/emerging-leadersTo fill out an interest form for Downline, visit https://www.downlinememphis.com/emerging-leaders-interest-formPlease visit our instagram page ⁠@sixonesis⁠Thanks for listening!

Jake and Gareth help a caller determined to use a surprising nickname. Later, they encourage a teen driver to face her anxiety. Plus, the follow-up to Ep 147 "Cooking in Soup," with a surprise appearance from New Girl's David Walton, aka Jake's "Robe Guy."See caller images here!Want to call in? Email your question to helpfulpod@gmail.com.PATREON: https://patreon.com/heretohelppodMERCH: heretohelppod.comINSTAGRAM: @HereToHelpPodIf you're enjoying the show, make sure to rate We're Here to Help 5-Stars on Apple Podcasts.Advertise on We're Here to Help via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hunter, butcher and James Beard award-winning Chef Jesse Griffiths doesn't just talk the locally sourced talk—he hunts it, guts it, cooks it, and plates it with style. We dive into Jesse's wild game philosophy, lead-free ethics, duck recipes that'll change your life, and how he's somehow never pulled the trigger on a mallard!  From feral hog feasts--and have to admit that this interview rekindled my personal hog-wild interests-- to turkey tales and steel-shot sermons, while not serving up seasonal, locally sourced culinary masterpiecs at his Dai Due restaurant, Jesse serves up a masterclass in honest foods and ethical hunting. If you ain't hungry yet you soon will be!       Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns BOSS Shotshells Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com HuntProof Premium Waterfowl App Inukshuk Professional Dog Food  onX Maps  Use code GetDucks25 Sitka Gear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com