Podcasts about Cooking

Gillie Da King & Wallo267 tap in with DaBaby for a LENGENDARY episode of Million Dollaz Worth of Game! In this special edition, we remix Cooking with Kirk into “Construction with Kirk” as DaBaby, Gillie, and Wallo get hands-on demolishing a house on Baby's massive 40-acre property. Watch Kirk go crazy on the bobcat while Wallo tries to keep up and Gillie brings the comedy as always. After the demo, the crew hits the trails on DaBaby's 4x4 to explore the land and show what he's building from the ground up. Lastly we talk with Baby about his growth, career ups and downs, and how he fought his way back to the top of the charts. This episode is about elevation, resilience, and BUILDING something bigger than yourself. Straight GAME from start to finish. Building with DaBaby!You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/mworthofgame

Corre Larkin is a home-cook content creator known for her authentic, approachable cooking videos and her beautifully curated collection of vintage home goods. With a distinct eye for detail and a deep love of food and entertaining, she has built a loyal and highly engaged social media following by inviting viewers into her kitchen—and her world. In this episode, Corre shares her unconventional career path, beginning with her work in IT recruitment and later transitioning into the defense industry. While those roles may seem far removed from her current life, they ultimately laid the foundation for the discipline and focus she would later bring to building her own brand. Reality Life with Kate Casey What to Watch List: https://katecasey.substack.com Patreon: http://www.patreon.com/katecasey Twitter: https://twitter.com/katecasey Instagram: http://www.instagram.com/katecaseyca Tik Tok: https://www.tiktok.com/@itskatecasey?lang=en Facebook Group: https://www.facebook.com/groups/113157919338245 Amazon List: https://www.amazon.com/shop/katecasey Like it to Know It: https://www.shopltk.com/explore/katecaseySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tom Papa (comedian and host of Breaking Bread with Tom Papa) joins The Andy Richter Call-In Show this week to hear your COOKING DISASTER STORIES! Want to be a part of the Andy Richter Call-In Show? Tell us your favorite dinner party story or ask Andy a question! Fill out our Google Form at BIT.LY/CALLANDYRICHTER or dial 855-266-2604. Want to call in? Fill out our Google Form at BIT.LY/CALLANDYRICHTER or dial 855-266-2604.  
This episode previously aired on SiriusXM's Conan O'Brien Radio (ch. 104). If you'd like to hear these episodes in advance, new episodes premiere exclusively for SiriusXM subscribers on Conan O'Brien Radio and the SiriusXM app every Wednesday at 4pm ET/1pm PT. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Spring is a tricky in-between season when it comes to meal planning. You're craving fresh foods, but the garden isn't quite ready yet—and your pantry is still full of winter staples. In this episode, I'm sharing simple, practical tips for spring meal planning so you can use what you already have, incorporate early seasonal ingredients, and make getting dinner on the table easier. We'll talk about: Cooking with pantry staples and preserved foods Easy ways to use up extra eggs Simple meal rotations to reduce decision fatigue How to transition from winter to spring meals with ease If you've been feeling stuck in a dinner rut, this episode will help you simplify your cooking and enjoy the shift into a new season. For more information and any links mentioned, visit the blog post here: https://melissaknorris.com/503 Links Mentioned: - Plated By Season (Spring Edition starts shipping in April - grab your subscription now to be sure you get your Spring copy!): https://melissaknorris.com/plated - Creamy Delicata Squash Soup recipe: https://melissaknorris.com/creamy-delicata-squash-soup/ - Bacon Wrapped Asparagus: https://melissaknorris.com/bacon-wrapped-asparagus-easy-appetizer-or-side-dish/ - Carrot Cookie recipe: https://melissaknorris.com/vintage-recipe-carrot-cookies/  Thanks to Azure Standard for sponsoring this podcast. For first-time customers, you can use code "MELISSA15" and get 15% off your first order of $100 or more: https://melissaknorris.com/azure-standard/

Justin Sylvester joins for a new pop culture segment called “This Just In!”. Also, David Alan Grier stops by to talk about starring in the NBC hit St. Denis Medical. Plus, women-owned businesses in New York City are being celebrated for Women's History Month. And, “Buzzy Bites,” highlights the hottest recipes taking over social media. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Rick & Kelly take a break from hosting a house full of guests to discuss the cancellation by ABC of "The Bachelorette" because of a domestic violence video that surfaced... plus a Cooking with Kelly preview, a clip from their Maga Barbie interview, and Nick Shirley uncovers fraud in California & Newsom doesn't like it IN THE NEWS!Rick & Kelly are PROUD to be the OFFICIAL LAUNCH PARTNERS with SOULLIFE MINERAL SUPPLEMENTS here in America! Get the Rick & Kelly DOUBLE discount of $20 off per bottle by buying 2 or more bottles & hitting AUTO ORDER at:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.soullife.com/rickandkelly⁠Check out Rick & Kelly's favorite MAKE WELLNESS ingestible peptides:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://boards.com/a/vL3gBe.kypDic⁠⁠⁠⁠Rick & Kelly proudly reveal their new DAILY SMASH MERCH WEBSITE is UP!!! Get your Smash hats, mugs, sweats and more at:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dailysmashmerch.spiritsal⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠e.com/For more info on how to book Kelly, Rick or the two of them for coffee, lunch, dinner or drinks, go to:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.fansocial.co⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rick & Kelly would love for you to join them on Patreon, where they post full hour long, commercial free episodes every week, including celebrity interviews, cooking segments and other videos you won't find on their YouTube channel!Sign up for the Rick & Kelly Show on Patreon.com now by clicking on: www.patreon.com/rickkellyshow⁠⁠⁠⁠⁠⁠⁠#nickshirley #magabarbie #taylor #taylorfrankiepaul #abc #cancelled #bachelorette #bachelorettecancelled #friday ⁠⁠⁠⁠⁠⁠⁠⁠#makewellness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#ohho⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#elevatedseltzer⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#palmdesert⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#kellydodd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#wine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#minerals⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#newsmax⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#newsmax2⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#theleventhalreport⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#live⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#demonstrations⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#rhoc⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#kellydodd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#cooking⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#kellydodd⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#realhousewives⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#jefflewislive⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#siriusxm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#pickleballpartytown⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

This week on Kitchen Tape, Rose and Crystal sit down with Maxine McCrann to talk about her work on By Heart — including the now-iconic cover — and what it's like to build visual language for a cookbook versus other forms of commercial work. We dig into the slower, more intimate rhythm of cookbook making, how trust and authorship shape creative decisions, and what changes when an image is meant to live with a reader over time rather than circulate quickly.Mentioned in this episode:• The Newlywed Table• One-Bowl Meals• Boards, Platters, Plates• Cook Color• The Hostess Handbook• Sunday Suppers at Lucques by Suzanne Goin• Tartine by Liz Prueitt and Chad Robertson• Yotam Ottolenghi (all books)• Baking and the Meaning of Life by Helen Goh• Sift by Nicola Lamb• A Thousand Feasts by Nigel Slater• Acme Bread Company• I Love You by Pamela Anderson and Maria Zizka• Panadería Rosetta• Chez Panisse cookbooks• Cooking by Hand by Paul Bertolli• Deborah Madison (all books)

There was a time when I didn't drink because I was partying.I avoided love because I didn't want the responsibility that came with it.So I took shortcuts.Pornography became easier than vulnerability.Fantasy became safer than commitment.And I convinced myself women were “better off without me.”Years later, I realized something devastating:That's the same reason my father left.In this brutally honest episode of Road to Victory, I unpack the connection between addiction, avoidance, depression, and the fear of real love.We talk about:• Using shortcuts to avoid emotional responsibility• How addiction becomes a shield against intimacy• The generational pattern of leaving before being left• The year I stayed in bed and watched everything on streaming• Getting a kidney transplant and still choosing stagnation• The sermon that changed my trajectory: “You can have another year… or a new year.”• How real confidence isn't talk — it's repetitionToday, I'm walking 10,000 steps a day.Recording daily.Cooking at home.Showing up for myself.Because confidence isn't hype.It's earned.And depression doesn't leave because you feel better.It leaves because you start moving.This episode is for anyone who knows their dreams are inside them — but keeps choosing the bed over the battle.Get up.Another year is automatic.A new year is intentional.Welcome to the Road to Victory.

Join us as we explore the transformative power of food, traditional cooking techniques, and mindful eating with Chef Whitney Aronoff. Discover how to make healthier choices, understand food preparation, and embrace a holistic approach to wellness through food.   Keywords food sustainability, healthy eating, traditional cooking, mindful eating, wellness, chef tips, food choices, nutrition, holistic health, food preparation   Key  topics Food as the foundation for health Traditional cooking techniques and seasonality Mindful eating and intuitive food choices   Sound bites "Food is the foundation for good health" "Your body craves what it needs" "Avoid fried foods and processed oils"   Chapters 00:00 Introduction to the Podcast and Guest 00:22 Chef Whitney's Journey to Food Healing 01:17 Self-Healing Through Food and Traditional Preparation 03:03 Key Lessons from Culinary School: Seasonality and Supportive Foods 04:25 Holistic Approach: Physical, Emotional, and Spiritual Well-being 05:33 The Impact of Food Choices on How You Feel 06:10 Restaurant Food and How to Order Mindfully 10:16 Questions to Ask When Dining Out for Better Health 13:35 Understanding Food Preparation and Ingredients 15:08 Avoiding Unhealthy Fats and Processed Foods 16:15 The Role of Coconut Milk and Traditional Oils 18:05 Traditional Oils and Their Regional Uses 20:59 Simple, Nourishing Meals for Daily Life 24:06 The Power of Spices and Homemade Blends 27:00 Nostalgia and Emotional Connections to Food 28:54 Integrating Traditional Medicine and Food Wisdom 31:12 Resonance and Intuitive Eating 33:12 Good, Better, Best: Making Food Choices 34:11 Selecting Quality Broth and Stock 36:33 Practical Tips for Eating Well on the Go 39:47 The Simplicity of Healthy Eating 43:40 The Power of Presence and Intention in Cooking 45:24 Using Frequency and Water to Enhance Food Energy 47:54 Connecting with Chef Whitney and How to Follow Her 50:03 Closing Remarks and Resources   Resources starseedkitchen.com - https://starseedkitchen.com Whitney Aronoff on Instagram - https://www.instagram.com/whitneyaronoff Whitney Aronoff on TikTok - https://www.tiktok.com/@whitneyaronoff Arowan (Los Angeles store) - https://www.arowan.com The Buttery (Orange County butcher shop) - https://thebuttery.com  

What if it could be easier to host and plan your next spring dinner party?Whether you're preparing a Passover Seder, an Easter dinner, or a casual spring gathering with friends, this episode delivers four complete seasonal menus with appetizers, mains, sides, and showstopping desserts. Every menu relies on the best ingredients of the season, includes make-ahead options, and works around common dietary restrictions and holiday traditions.In this episode, you'll discover:Dishes you can prep days in advance (both vegetarian and meat options)Simple, high-impact recipes like slow-cooked salmon, an herb-packed salad, and a cozy soup-and-grilled-cheese dinner menu that guests will rave aboutGrain-free and gluten-free desserts starring seasonal fruit like tangy rhubarb and sweet strawberriesHit play and walk away with the recipes and hosting confidence to pull off beautiful, relaxed spring gatherings all season long!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Previous Spring Hosting episodes with menus:Last year's and our very first episode on spring hosting from season oneSonya's Passover Menu:Sicilian tuna crudo by Coley CooksSonya's golden chicken and veggie soup with matzo balls and dill pistouSlow cooked lamb with white wine and potatoes by Alison RomanRoasted fennel onion and orange by Molly StevensSephardic leek patties from Fashion Tales BlogSimplest almond torte by Chaya Rappoport of Retro LilliesGrain free carrot cake from Smitten KitchenGrain free dairy free chocolate chip pecan blondies from Ambitious Kitchen Kari's Seasonal Dinner Party:Spinach and artichoke dip by Tastes Better From Scratch, served with baguette or chipsSteak + spring veg with spicy mustard by Claire Saffitz for Bon AppetitMalted Strawberry Cream Puffs from Midwest Living Strawberry-Rhubarb Compote with Ginger and Lime via Live Earth Farm and based on a Bon Appetit article, served over Sonya's rice pudding Sonya's Spring Entertaining Menu:Oma's green mountain salad by Sara Grueneberg for Food & WineSlow salmon with citrus and herb salad by Alison RomanGreen rice pilaf by Mark Bittman for NYT Cooking (unlocked)Strawberry cheesecake ice cream pie by Smitten KitchenKari's Casual Grilled Cheese and Soup Night:Bagna Cauda Dip with Assorted Vegetables from EpicuriousCreamy asparagus soup from Dishing Up The Dirt, paired with white cheddar grilled cheese from Love & LemonsNo-bake lemon mousse by Kristina Razon for The KitchnEpisode 263: BB French Yogurt Cake from Substack + Roasted Cabbage Salad with Kimchi Ground TurkeyA “No-Measure” French Cake and Combining Two Dinner Recipes into One! Our Best Home Cooking Bites of the WeekA “No-Measure” French Cake and Roasted Cabbage Salad! Our Best Home Cooking Bites of the Week***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

What if your kitchen could become your sanctuary? In Episode 163 of NHA Today, guest host Kylie Buckner, RN sits down with whole-food plant-based chef and educator Stefanie Dougherty of Green Sage Life to explore how cooking can become a mindful, creative, and deeply nourishing ritual. Together they discuss: How plant-based cooking can shift from "chore" to creative joy Why engaging your senses reduces stress and builds mindfulness The powerful antioxidant role of herbs and spices How global spice blends transform simple meals Why beauty and nourishment go hand-in-hand The difference between "wellness rules" and the art of living well Stefanie shares practical kitchen tips, from sharpening your knife to layering flavors and reminds us that health is not just science. It's art. It's ritual. It's presence. This episode is an invitation to slow down, curate what you consume, and rediscover joy in your everyday meals. Links & Resources National Health Association (NHA): https://www.healthscience.org

What does Kenji López-Alt really think about Wagyu?In this episode of The Meat Dudes, we sit down with chef, author of The Food Lab, and one of the most influential voices in modern food science — Kenji López-Alt.We dive deep into Wagyu beef, steak cooking, and the science behind what actually makes great beef great. From the confusion around “American Wagyu” to how fat really behaves in the pan, this conversation breaks down myths, clears up misconceptions, and gives practical advice for both home cooks and serious meat lovers.We cover:What Wagyu actually means (and why it's so confusing)The difference between American Wagyu, F1, and A5How Wagyu cooks differently than conventional beefWhy fat type matters more than just fat amountWhether more marbling always means better flavorHow to properly cook Wagyu at home (without overthinking it)Steak myths: resting, sous vide, and grillingWhat actually makes a great burgerKenji's favorite steak cuts and go-to cooking methodsIf you care about better beef, better cooking, and understanding what's really happening when you throw a steak in a pan — this one's for you.Learn more about Kenji: https://www.kenjilopezalt.com

Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young. Chris also walks Dave through how to make the best french fries at home—from the freezer! Dave and Chris talk about their mindsets regarding the intersection of food and science, what they look for in restaurants now that they're older, and taking creative risks. Learn more about Chris Young Cooks: https://chrisyoungcooks.com/ Watch Chris Young's videos on YouTube: https://www.youtube.com/@ChrisYoungCooks Watch Chris' soufflé video: https://www.youtube.com/watch?v=rU5u9UzZnEU&t=394s Learn more about Combustion Inc: https://combustion.inc/ Learn more about Modernist Cuisine: https://modernistcuisine.com/books/modernist-cuisine/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Check out The Fat Duck cookbook: https://amzn.to/40mo19d Check out Harold McGee's book On Food and Cooking: https://amzn.to/4rp2NlS Learn more about Tire Shop Taqueria: https://www.yelp.com/biz/tire-shop-taqueria-los-angeles Learn more about Frontier Restaurant: https://www.frontierrestaurant.com/ Learn more about Sushi Sonagi: https://www.exploretock.com/sushi-sonagi-gardena/ Learn more about Arpège: https://www.alain-passard.com/en/ Check out Heston's Blumenthal's perfect French fry recipe in 'Pursuit of Perfection': https://www.youtube.com/watch?v=MCB9jIpNGzY Learn more about Morton's: https://www.mortons.com/ Learn more about Joe's Stone Crab: https://joesstonecrab.com/ Host: Dave Chang Guest: Chris Young Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this podcast extra, Chef Mario Carbone joins Ari Melber for a conversation about restaurants, cooking and his path from shucking shrimp to building the Carbone empire. Then Ari hosts Ish from The Joe Budden Podcast for an extended discussion on rap today, Jay-Z, Jay Electronica, Lyor Cohen, haters, the impact of streaming, music that plays best outside and even the “Verizon Man.” These new interviews are a Beat bonus from our podcast series “The B-Side.” Real talk and Ari's extended conversations off air. To listen to this show and other MS podcasts without ads, sign up for MS NOW Premium on Apple Podcasts. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

03/16 Full Show: Hour 1 - 1:00 Hour 2 - 45:00 Hour 3 - 1:27:00 Hour 4 - 2:08:00 The Sports Junkies break down the top storylines around the sports world. Today's guests were Jerry Palm and Chelsea Janes.

You can get up to $200 off Square hardware at https://www.square.com/go/DUDES Go to https://www.brooklynbedding.com and use my promo code DUDES at checkout to get 30% OFF! Download the PrizePicks app today and use code DUDESFOOD to get $50 in lineups after you play your first $5 lineup!  To get simple, online access to personalized, affordable care for ED, Hair Loss, Weight Loss, and more, visit https://www.Hims.com/DUDES Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of The Format Podcast, we break down Shai Gilgeous-Alexander's historic 127-game 20-point streak and what passing Wilt Chamberlain really means for his MVP case and Thunder legacy. We react to Ric Bucher calling out Bam Adebayo's 83-point “stat-padding” showing and the culture of empty numbers in today's NBA. Then we ask if the Lakers are finally in a real groove or just beating up bad teams. We close with Kyler Murray joining the Vikings, how that reshapes the QB room, and what it means for JJ McCarthy's future.Time Stamps:10:05 - SGA Makes History 48:10 - Ric Bucher1:24:20 - Lakers are Cooking 2:03:56 - Kyler Murray Is A VikingShout out to @thunderXP for the great stats on SGA. See his full video here: https://youtu.be/TEtmW8L_M-8?si=vBVcN70umaRNKFy8If you want to support, every little bit helps!We appreciate SuperChats, or you can donate:CashApp: $TheFormatPodcastVenmo: TheFormatPodcast

We talk crazy food combos and build plus its Jeffy's Birthday!

The Ozempic Era & The Staying Power Of Keto Few diet trends divide people quite like keto. Some swear by its strict low-carb formula, while others say the rules are too extreme to last. And yet, even in the age of Ozempic and new weight-loss drugs, keto continues to attract a loyal following. We look at why the diet is different than the rest and still sparks such strong reactions. Guests: Kristen Sedler, registered dietician; Isabelle Fiedler, college student.   Host: Gary Price Producer: Amirah Zaveri   Concrete Jungles, Real Wildlife From coyotes trotting through Chicago neighborhoods to bats pouring out from under Austin bridges, wildlife is showing up in places many Americans never expected. We explore why animals are thriving in urban environments and how cities are slowly turning back into ecosystems where humans are just one of many residents. Guests: Dr. Peter Alagona, associate professor, environmental studies, University of California – Santa Barbara, author, The Accidental Ecosystem: People and Wildlife in American Cities Dr. Stanley Gehrt, professor, wildlife ecology, The Ohio State University.   Host: Marty Peterson Producers: Amirah Zaveri   Viewpoints Explained: Why Younger Couples Are Embracing Prenups Prenuptial agreements were once associated with celebrity wealth, but younger couples are increasingly embracing them as practical financial planning before marriage. This week, We look at what's driving this trend. Host: Ebony McMorris Producer: Amirah Zaveri     Culture Crash: Nirvanna The Band The Show The Movie” & The Art Of The Long Joke A long-running internet comedy experiment jumps to the big screen with Nirvanna [sic] the Band the Show the Movie. Host:  Evan Rook Producer: Evan Rook Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

No recipe tonight? No problem! In this episode of the Recipe of the Day podcast, I'm sharing a few things happening behind the scenes and one of my favorite ways to cook when I'm not following a recipe. I announce some upcoming livestream events, including two YouTube cooking show episodes and two Zoom calls for COOKforTWO members, and talk about how you can join in. I also share a quick pantry tip about cans of V8 juice and why they're really useful to have on hand. Then I walk you through a dish I make all the time without really following a recipe. It's my  “risotto on a whim.” Creamy and tasty and exactly the thing I make when I feel like being in the kitchen in a hands-on way, but not for too too long, you know? Links to Upcoming Events: Live Cooking Shows on Sunday March 29 at 6:00pm Eastern and Monday April 27th at7:00pm EasternStir It Up! With Christine on Zoom (exclusive to COOKforTWO members): Tuesday March 24th at 7:00pm Eastern and Monday April 13th at 7:00pm Eastern Recipes Mentioned in this Episode:Scalloped PotatoesEgg Salad Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, TikTok, or Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

She just crossed 1 MILLION followers on Facebook… but Amber Nicole didn't get there chasing trends.I sit down with Amber to talk about how she went from cooking in a camper during pipeline life to becoming one of the fastest growing Southern food creators online.We talk about how her first video exploded to millions of views, why she refuses to change her cooking style to please the internet, and how she handles trolls who think they know how every dish should be made.Amber also shares the story behind “Mr. Thurdy,” what it was like hitting the 1 million follower milestone, and why authenticity matters more than chasing viral trends.Plus we get into some Louisiana food debates, internet criticism, and finish with a Tigs Blitz lightning round.And at the very end, a powerful moment about how food memories connect us back to childhood.FOR ALL OF THE LATESThttps://www.tigsbits.com/

Did you know they're dropping new potatoes? The curse of the private chef strikes again, and Mike is still sick (sorry). Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Fluent Fiction - Catalan: From Market to Masterpiece: Cooking with Confidence Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-03-13-22-34-01-ca Story Transcript:Ca: El sol de primavera brillava a La Rambla, escalfant l'aire mentre Arnau i Laia caminaven cap al Mercat de la Boqueria.En: The spring sun shone on La Rambla, warming the air as Arnau and Laia walked towards the Mercat de la Boqueria.Ca: El mercat estava ple de vida.En: The market was full of life.Ca: Les parades lluïen colors vius: verdures verdes, fruites d'un vermell intens i flors fresques que decoraven les taules.En: The stalls were adorned with vibrant colors: green vegetables, intensely red fruits, and fresh flowers decorating the tables.Ca: "Avui serà el dia," va dir Arnau amb un somriure nerviós.En: "Today will be the day," said Arnau with a nervous smile.Ca: "M'encanta aquest tipus de seguretat, Arnau," va respondre Laia, sempre optimista.En: "I love this kind of confidence, Arnau," replied Laia, always optimistic.Ca: A ella li agradava la il·lusió d'Arnau per cuinar i sabia que un bon plat podia canviar-ho tot.En: She enjoyed Arnau's enthusiasm for cooking and knew that a good dish could change everything.Ca: Un cop dins del mercat, el soroll va créixer.En: Once inside the market, the noise grew.Ca: La gent xerrava, els venedors cridaven les seves ofertes i hi havia una deliciosa olor que ho envoltava tot.En: People chatted, vendors shouted their offers, and there was a delicious smell that surrounded everything.Ca: Van aturar-se davant la parada de Martí, un home conegut per la seva qualitat i exigència amb els productes.En: They stopped in front of Martí's stall, a man known for his quality and high standards with his products.Ca: "Bon dia, Martí! Avui busquem els millors ingredients," va dir Arnau, demostrant confiança.En: "Good morning, Martí! Today we're looking for the best ingredients," said Arnau, showing confidence.Ca: Martí el va mirar amb ulls crítics.En: Martí looked at him with critical eyes.Ca: Coneixia bé aquell jove xef en pràctiques.En: He knew that young apprentice chef well.Ca: "Tothom vol el millor, però què estàs disposat a fer per aconseguir-ho?"En: "Everyone wants the best, but what are you willing to do to get it?"Ca: Arnau sabia que hauria de pensar ràpid.En: Arnau knew he had to think fast.Ca: El mercat era ple.En: The market was crowded.Ca: Les millors verdures desapareixien de les parades com fum al vent.En: The best vegetables disappeared from the stalls like smoke in the wind.Ca: "Podria convidar-te a sopar a la meva propera degustació. Seria un honor."En: "I could invite you to dinner at my next tasting. It would be an honor."Ca: Martí va somriure lleugerament.En: Martí smiled slightly.Ca: "Un sopar, dius? D'acord, si em sorprens, potser en parlarem més"En: "Dinner, you say? Alright, if you surprise me, maybe we'll talk more."Ca: Arnau i Laia van esperar mentre Martí buscava amb cura allò que necessitaven.En: Arnau and Laia waited while Martí carefully searched for what they needed.Ca: Els minuts semblaven hores, però aviat Martí els va oferir un cistell ple de verdures fresques: espàrrecs, carxofes, i una selecció d'herbes aromàtiques.En: The minutes seemed like hours, but soon Martí offered them a basket full of fresh vegetables: asparagus, artichokes, and a selection of aromatic herbs.Ca: "Això és el millor que tenc avui. Que tinguis sort, noi," va dir Martí, pujant les celles amb un aire de complicitat.En: "This is the best I have today. Good luck, young man," said Martí, raising his eyebrows with a hint of complicity.Ca: Amb els ingredients al cistell, Arnau i Laia es van encaminar cap a l'escola de cuina.En: With the ingredients in the basket, Arnau and Laia headed to the cooking school.Ca: Arnau va treballar amb passió, tallant i cuinant.En: Arnau worked passionately, chopping and cooking.Ca: Finalment, va presentar un plat que brillava amb colors de primavera i desprenia un aroma irresistible.En: Finally, he presented a dish that shone with the colors of spring and emitted an irresistible aroma.Ca: Quan els companys van tastar el plat, els ulls se'ls van il·luminar.En: When the classmates tasted the dish, their eyes lit up.Ca: La incredulitat es va convertir en admiració.En: Incredulity turned into admiration.Ca: Arnau va sentir una nova confiança envair-lo.En: Arnau felt a new confidence fill him.Ca: Ell havia superat un repte, aprenent la importància de demanar ajuda i col·laborar.En: He had overcome a challenge, learning the importance of asking for help and collaborating.Ca: Laia, orgullosa al seu costat, va xiuxiuejar: "Ja et vaig dir que seria un dia especial."En: Laia, proud at his side, whispered, "I told you it would be a special day."Ca: I així, entre aromes de mercat i la satisfacció d'un plat ben fet, Arnau va descobrir que a la cuina, com a la vida, el més important és tenir valor i no perdre mai la il·lusió de descobrir el millor de nosaltres mateixos.En: And so, amid market aromas and the satisfaction of a well-made dish, Arnau discovered that in cooking, as in life, the most important thing is to have courage and never lose the excitement of discovering the best in ourselves. Vocabulary Words:the spring: la primaverato shine: brillarthe market: el mercatto adorn: adornarvibrant: vividthe vegetable: la verduraintensely: intensamentthe fruit: la fruitathe stall: la paradathe offer: l'ofertato surround: envoltarthe basket: el cistellthe asparagus: l'espàrrecthe artichoke: la carxofathe herb: l'herbaaromatic: aromàticthe dish: el platto emit: desprendreto overcome: superarto whisper: xiuxiuejarto decorate: decorarto show: mostrarthe young man: el noithe confidence: la confiançathe joy: la il·lusiódelicious: deliciósthe smell: l'olorthe challenge: el repteto collaborate: col·laborarthe satisfaction: la satisfacció

Today we discuss a member of the mint family known as Motherwort or Cardiaca Leonurus. This herb is extremely interesting.  It can help with heart issues, PMS, anxiety and depression, fever, etc.  It is easy to grow and to use.Also, I am back on Youtube Please subscribe to my channel: @judsoncarroll5902   Judson Carroll - YouTubeEmail: 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-kOkkvlHr4tqAbsBECOME A SUPPORTER FOR AD FREE PODCASTS, EARLY ACCESS & TONS OF MEMBERS ONLY CONTENT!Red Beacon Ready OUR PREPAREDNESS SHOPThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilySupport PBN with a Donation Join the Prepper Broadcasting Network for expert insights on #Survival, #Prepping, #SelfReliance, #OffGridLiving, #Homesteading, #Homestead building, #SelfSufficiency, #Permaculture, #OffGrid solutions, and #SHTF preparedness. With diverse hosts and shows, get practical tips to thrive independently – subscribe now!Newsletter – Welcome PBN FamilyGet Your Free Copy of 50 MUST READ BOOKS TO SURVIVE DOOMSDAY

Hosted by Desmond Johnson and Jonathan Stewart The Panthers continue to fill in holes on the roster in Free Agency plus the guys go Around the League to look at other transactions made from teams including in the NFC South! Presented by Fanduel Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

03/12 Full Show: Hour 1 - 1:00 Hour 2 - 45:00 Hour 3 - 1:27:00 Hour 4 - 2:09:00 The Sports Junkies break down the top storylines around the sports world. Today's guests were Ryan Wilson and Logan Paulsen.

3.12.26 Hour 1, Kevin Sheehan opens up the show discussing Adam Peters cooking with his free agency signings so far and if Brandon Aiyuk could be signed soon if the 49ers release him. Kevin Sheehan recaps the Commanders' most recent free agency signings and how they would fit the team next season.

Struggling with social skills practice that actually feels natural? This week on the podcast, we're diving deep into practical, respectful ways to support our neurodivergent kiddos as they navigate friendships and social situations—without the cringe! From conversation entry points (aka scripts that don't turn our kids into social robots!) to playful, low-stakes role-playing at home, Colleen shares hands-on strategies to boost confidence and make socializing just a little easier for everyone involved. If "Just be yourself!" doesn't cut it in your house, you're not alone. Listen to this episode and help your kids build real-world connections, one conversation at a time. Key Takeaways: Scripts as Scaffolding, Not Life Sentences: Social scripts aren't rigid lines for kids to memorize forever. Instead, they serve as supportive "training wheels" to help neurodivergent kids enter, maintain, and exit conversations more naturally—reducing anxiety and offering footholds toward authentic communication. Practice Through Playful, Low-Stakes Moments: Avoid pressuring your child with public corrections or high-stakes rehearsal before social events. Instead, incorporate side-by-side role play, movie-pause coaching, and micro-practicing to gently build and reinforce social skills without making kids feel evaluated. Measure Progress by Initiative, Not Perfection: Success isn't about perfect eye contact or flawless conversation. Celebrate when your child initiates conversations, adapts their scripts into their own words, or asks to socialize again. These signs mean scripts are becoming real-world skills! Parenting and homeschooling neurodivergent kids is tough—but you're already doing amazing work just by showing up, learning, and supporting your child's unique journey. Links and Resources from Today's Episode Thank you to our sponsors: CTC Math – Flexible, affordable math for the whole family! Curiosity Post – A Snail Mail Club for kids – Real mail; Real life! The Learner's Lab – Online community for families homeschooling gifted/2e & neurodivergent kiddos! The Lab: An Online Community for Families Homeschooling Neurodivergent Kiddos The Homeschool Advantage: A Child-Focused Approach to Raising Lifelong Learners Raising Resilient Sons: A Boy Mom's Guide to Building a Strong, Confident, and Emotionally Intelligent Family The Anxiety Toolkit Sensory Strategy Toolkit | Quick Regulation Activities for Home Affirmation Cards for Anxious Kids Nurturing Neurodivergent Friendships: Practical Tips for Parents and Kids RLL #42: What It's Like to be Homeschooled with Best Friends Molly and Ella Teaching Kids About Being a Good Friend with Help From Great Books and Netflix Teaching Kids to Befriend Others 5 Tips for Helping Gifted Children Make Friends Navigating Sensory Overload: Actionable Strategies for Kids in Loud Environments The Not-So Friendly Friend: How to Set Boundaries for Healthy Friendships Social Skills Activities for Kids Growing Friendships: A Kids' Guide to Making and Keeping Friends Have You Filled a Bucket Today?: A Guide to Daily Happiness for Kids One Big Heart: A Celebration of Being More Alike than Different Life Skills for Kids: Unlocking a World of Possibilities through Friendship, Decision-Making, Cooking, Achieving a Success Mindset, Time-Management, Budgeting, and More  Empathy Workbook for Kids: 50 Activities to Learn About Kindness, Compassion, and Other People's Feelings  

The garden is a welcoming place for all, particularly for newcomers when guided by the gentle eye of Milli Proust, and under the instruction of her calming new book.Milli joins us once again, this time to share the inspiring journey that's led up to her most approachable book to date, and some of the easy-to-understand frameworks to create an effortlessly beautiful garden.In this episode, discover:How Milli Proust found floristry, and began creating a deeply loved, biodiverse garden in West SussexA gentle but practical way to think about why we garden focused around connection, memory, and belonging to natureMilli's “plant pyramid” and other simple frameworks for beginner gardeners planning borders Ideas for low-maintenance but beautiful gardens, including orchards underplanted with bulbs, and using local materialsMilli's taster course at Perch Hill on Wednesday 6th May 2026:https://www.sarahraven.com/products/milli-proust-taster-course-beginner-gardeners?srsltid=AfmBOopaQgpAKlaAx724RwtbLXGrmm_NkyOCTWu2N42YnAOUzRlu--wlOrder Milli's Book, ‘How Does Your Garden Grow?':https://www.amazon.co.uk/How-Does-Your-Garden-Grow/dp/1837832250Products mentioned:Aquilegia Vulgaris 'Hensol Harebell'https://www.sarahraven.com/products/aquilegia-hensol-harebellGalanthus nivalis (Common Snowdrop)https://www.sarahraven.com/products/galanthus-nivalisWild Marjoram (Origanum vulgare)https://www.sarahraven.com/products/wild-marjoramSyringa meyeri 'Flowerfesta Pink'https://www.sarahraven.com/products/syringa-meyeri-flowerfesta-pinkViburnum tinushttps://www.sarahraven.com/products/viburnum-tinusDaphne 'Perfume Princess'https://www.sarahraven.com/products/daphne-perfume-princessFollow 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 morning we found out that yesterday Joe might have discovered a new outlet outside of work. See omnystudio.com/listener for privacy information.

If you've seen TikToks about cold potatoes or leftover rice being a “blood sugar hack,” this episode is for you. We're diving into resistant starch, what it is, how it forms, and why it acts a little like fiber in the body. We'll talk about the science behind how this can aid with gentler glucose rise, break down a recent study on resistant starch, and share easy ways to add resistant starch into your meals. Whether you're managing diabetes, prediabetes, or simply want to feel better through food, our culturally aware and weight-inclusive team of Registered Dietitian Nutritionists is here to help and we accept insurance. Visit diabetesdigital.co to get started. And if you love the show, don't forget to rate and review us on iTunes or Spotify — it makes a huge difference! For additional resources and show notes, head to diabetesdigital.co/podcast

⁠⁠While Rachel is on parental leave, here's a vintage episode from our vault! Rachel, Sara, and comedian Josh Gondelman discuss dogs cooking in kitchens, chickens laying eggs inside themselves, and one of the most peculiar art heists in history. The Weirdest Thing I Learned This Week is a podcast by Popular Science. Share your weirdest facts and stories with us in our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠tweet at us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to learn more about all of our stories! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links to Rachel's TikTok, Newsletter, Merch Store and More: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Rachel now has a Patreon, too! Follow her for exclusive bonus content: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to Jess' Twitch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitch.tv/jesscapricorn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Link to all of Jess' content: ⁠⁠⁠⁠⁠⁠⁠https://www.jesscapricorn.com/⁠⁠⁠⁠⁠⁠⁠ -- Follow our team on Twitter Rachel Feltman: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/RachelFeltman⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Produced by Jess Boddy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/JessicaBoddy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Popular Science: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.twitter.com/PopSci⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music by Billy Cadden: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/artist/6LqT4DCuAXlBzX8XlNy4Wq?si=5VF2r2XiQoGepRsMTBsDAQ⁠⁠⁠⁠⁠⁠⁠⁠⁠ Thanks to our Sponsors: Buy or sell your next car today with CarGurus at https://cargurus.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

3.11.26, Kevin Sheehan discusses the Commanders' most recent free agency signing K'Lavon Chaisson to help improve their defense.

The Carolina Panthers are wasting no time making moves, and GM Dan Morgan appears to be cooking early in NFL free agency. In this video, we break down the Panthers' aggressive start to the offseason, the key signings and roster moves that are already reshaping the team, and what it all means for the future in Carolina. Are these moves setting up a major turnaround, or are there still holes that need to be filled? We'll analyze how the front office is building around quarterback Bryce Young, the strategy behind the team's free-agency approach, and how the Panthers could look heading into the upcoming NFL season. If you're a Panthers fan or just want to keep up with one of the most interesting starts to free agency, this breakdown is for you

In this episode of Vibe Science, Ryan Alford sits down with nutrition pioneer Udo Erasmus, founder of Udo's Choice and one of the early innovators in the healthy oils industry. Udo shares how his research into oils began after being poisoned by pesticides, which led him to investigate how oils are produced and how damaged fats affect human health. The conversation dives into the science behind healthy fats, why many common cooking methods damage oils, and how omega-3 and omega-6 fatty acids play a critical role in energy, brain function, and overall wellness. Ryan and Udo also break down common nutrition myths surrounding seed oils, cardiovascular health, and the importance of consuming oils in a way that supports the body rather than creating inflammation. Topics Covered • Why frying damages food and cooking oils • How processed oils can contribute to inflammation • The role of omega-3 and omega-6 fatty acids in human health • Why many diets are lacking omega-3s • The difference between healthy oils and damaged oils • Common myths about seed oils and dietary fats • How healthy fats support brain function and energy • Simple ways to incorporate oils into meals without damaging them Connect With Guest & Host Udo Erasmus Founder — Udo's Choice Website https://udoerasmus.com Books Fats That Heal, Fats That Kill Your Body Needs an Oil Change Ryan Alford Host — Vibe Science Website https://vibesciencepodcast.com Instagram https://instagram.com/ryanalford

Next Gen Chef is frustrating and possibly rigged (thanks Uncle Jeffrey!), but it's not unsalvageable. Let's get this whole god forsaken thing over with so we can get to the REAL cooking shows. Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Kimi Werner is a world champion spearfisher, ocean advocate, and chef whose life centers on sustainable fishing, food, and a deep connection to nature. After winning the largest spearfishing competition in the world in 2008, she stepped away from competition to focus on feeding her community and cooking with fish she harvests. Her upcoming cookbook, Kimi's Kitchen, blends recipes and memoir to explore living well through the ocean, the land, and family. Connect with Kimi:  Instagram Website  Purchase Kimi's new book, Kimi's Kitchen Outside Days Early Bird Pricing Explore the REI and Intrepid Travel collections Thank you to our sponsors:  Capital One and the REI Co-op® Mastercard® Teva Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode explores vocabulary related to appetite (apetyt), food (jedzenie), kitchen routines (rutyny kuchenne), and daily life (codzienne życie) in Polish. We dive into how to discuss hunger, meals, cooking, Netflix habits, and maintaining energy – all in practical, everyday Polish.   Welcome to the Learn Polish Podcast – your immersive gateway to mastering Polish through real conversations, cultural insights, and practical everyday language. Each episode blends authentic Polish dialogue with clear English explanations, helping you build vocabulary naturally while exploring Polish food culture, daily routines, and lifestyle topics. Whether you're a complete beginner or advancing your skills, join us as we make learning Polish engaging, practical, and fun. From appetite (apetyt) to kitchen vocabulary (słownictwo kuchenne), we cover the phrases you actually need for everyday life. Find more episodes, lesson materials, and resources at www.learnpolishpodcast.com. You can also find us on YouTube, Spotify, and Rumble. Looking for virtual assistance, websites, social media, AI agents, or apps? Visit va.world. Need lessons in Polish or Spanish? Check the links in the show notes for both audio and video content.   English Polish Pronunciation Example Usage Appetite Apetyt ah-PEH-tit Mam apetyt. (I have an appetite.) Hunger Głód gwoot Jestem głodny. (I'm hungry.) Food Jedzenie yeh-DZEN-yeh Lubię jedzenie. (I like food.) Meal Posiłek po-SHEE-wek Trzy posiłki dziennie. (Three meals a day.) Breakfast Śniadanie shnya-DAH-nyeh Śniadanie jest ważne. (Breakfast is important.) Lunch Obiad OB-yad Obiad o dwunastej. (Lunch at twelve.) Dinner Kolacja / Obiad ko-LA-tsya / OB-yad Kolacja o siódmej. (Dinner at seven.) Snack Przekąska psheh-KON-ska Lekka przekąska. (A light snack.) Kitchen Kuchnia KOOKH-nya W kuchni. (In the kitchen.) Cook Gotować go-TO-vach Lubię gotować. (I like to cook.) Eating Jedzenie yeh-DZEN-yeh Jedzenie przy stole. (Eating at the table.) Full Pełny / Najedzony PEW-nih / nah-yeh-DZO-nih Jestem pełny. (I'm full.) Empty Pusty POO-stih Pusty talerz. (Empty plate.) Plate Talerz TAH-lehsh Talerz zupy. (Plate of soup.) Bowl Miska MEE-skah Miska zbożu. (Bowl of cereal.) Cup Filiżanka / Kubek fee-lee-ZHAN-kah / KOO-bek Kubek kawy. (A cup of coffee.) Glass Szklanka SHKLAN-kah Szklanka wody. (A glass of water.) Water Woda VO-dah Woda mineralna. (Mineral water.) Coffee Kawa KAH-vah Czarna kawa. (Black coffee.) Tea Herbata her-BAH-tah Herbata z cytryną. (Tea with lemon.) Juice Sok sok Sok pomarańczowy. (Orange juice.) Bread Chleb hlep Świeży chleb. (Fresh bread.) Butter Masło MAH-swo Masło na chlebie. (Butter on bread.) Cheese Ser ser Ser żółty. (Yellow cheese.) Meat Mięso MYEN-so Mięso z warzywami. (Meat with vegetables.) Fish Ryba RIH-bah Ryba na obiad. (Fish for lunch.) Vegetables Warzywa vah-ZIH-vah Świeże warzywa. (Fresh vegetables.) Fruit Owoce OH-vo-tseh Owoce sezonowe. (Seasonal fruits.) Salad Sałatka sah-WAT-kah Sałatka z pomidorów. (Tomato salad.) Soup Zupa ZOO-pah Zupa pomidorowa. (Tomato soup.) Dessert Deser DEH-ser Deser po obiedzie. (Dessert after lunch.) Sweet Słodki SWOOD-kee Słodki deser. (Sweet dessert.) Salty Słony SWO-nih Słone przekąski. (Salty snacks.) Spicy Pikantny pee-KANT-nih Pikantne danie. (Spicy dish.) Hot (temperature) Gorący go-RON-tsih Gorąca kawa. (Hot coffee.) Cold Zimny ZEEM-nih Zimne piwo. (Cold beer.) Fresh Świeży SHFYEH-zhih Świeże produkty. (Fresh products.) Delicious Pyszny PISH-nih Pyszne jedzenie. (Delicious food.) Disgusting Obrzydliwy ob-zhid-LEE-vih Obrzydliwy smak. (Disgusting taste.) Netflix Netflix NET-flix Oglądam Netflix. (I watch Netflix.) Series Serial SEH-ryahl Serial na Netflixie. (Series on Netflix.) Episode Odcinek od-CHEE-nek Nowy odcinek. (New episode.) Watch Oglądać og-WON-dach Oglądać film. (To watch a movie.) Relax Relaksować się re-lak-SO-vach sheh Czas na relaks. (Time to relax.) Couch Kanapa / Sofa kah-NAH-pah / SO-fah Leżeć na kanapie. (Lying on the couch.) Energy Energia eh-ner-GHEE-ah Brak energii. (Lack of energy.) Tired Zmęczony zmen-CHOH-nih Jestem zmęczony. (I'm tired.) Sleep Sen sen Idę spać. (I'm going to sleep.) Wake up Budzić się BOO-dzeech sheh Budzę się wcześnie. (I wake up early.) Morning Poranek / Rano po-RAH-nek / RAH-no Wczesny poranek. (Early morning.) Evening Wieczór VYEH-choor Wieczór przed telewizorem. (Evening in front of TV.) Night Noc nots W nocy. (At night.) Day Dzień dzyen Cały dzień. (All day.) Time Czas chas Czas na obiad. (Time for lunch.) Habit Nawyk NAH-vik Dobry nawyk. (Good habit.) Routine Rutyna roo-TIH-nah Codzienna rutyna. (Daily routine.) Process Proces PRO-tses Proces gotowania. (Cooking process.) System System SIS-tem System jedzenia. (Eating system.) Positive Pozytywny po-zi-TIV-nih Pozytywne nawyki. (Positive habits.) Negative Negatywny ne-ga-TIV-nih Negatywne skutki. (Negative effects.) Important Ważny VAZH-nih Ważny posiłek. (Important meal.) Problem Problem PRO-blem Problem z apetytem. (Problem with appetite.) Solution Rozwiązanie roz-vy-ZA-nyeh Rozwiązanie problemu. (Solution to the problem.) Change Zmiana ZMYAH-nah Zmiana nawyków. (Change of habits.) Start Start / Zacząć start / ZAH-chonch Zacznij od śniadania. (Start with breakfast.) Stop Stop / Przestać stop / PSHEH-stach Przestań jeść. (Stop eating.) Continue Kontynuować kon-ty-nu-O-vach Kontynuować dietę. (Continue the diet.) Skip Pominąć / Ominąć po-MEE-noch / o-MEE-noch Pominąć posiłek. (Skip a meal.) Healthy Zdrowy ZDRO-vih Zdrowe jedzenie. (Healthy food.) Unhealthy Niezdrowy nyeh-ZDRO-vih Niezdrowe nawyki. (Unhealthy habits.) Diet Dieta dyeh-TAH Być na diecie. (To be on a diet.) Weight Waga VAH-gah Kontrola wagi. (Weight control.) Gain weight Przytyć pshee-TIH Chcę przytyć. (I want to gain weight.) Lose weight Schudnąć SKHOOD-noch Chcę schudnąć. (I want to lose weight.) Exercise Ćwiczenia chvee-CHEH-nya Ćwiczenia codziennie. (Exercise every day.) Gym Siłownia / Fitness see-woov-NYAH / FIT-nes Chodzić na siłownię. (Go to the gym.) Sport Sport sport Sport i zdrowie. (Sport and health.) Walk Spacer SPAH-tser Spacer po obiedzie. (Walk after lunch.) Run Biegać BYEH-gach Biegać rano. (Run in the morning.) Swim Pływać PWIH-vach Pływać w basenie. (Swim in the pool.) Bike Jeździć na rowerze YEZH-dzeech nah RO-veh-zeh Jeździć na rowerze. (Ride a bike.)  

Joshua Jackson joins Dylan, Craig, and Al to discuss an important and personal message – the importance of screening for cancer. Also, a sneak peek of Craig's brand-new podcast “Glass Half Full”. Plus, father-daughter duo Phil and Lily Rosenthal on their new children's book “Just Try It! Someplace New!”. And, TODAY food stylist Krissy Downey demonstrates how to make a steakhouse-quality marinated skirt steak, baked potato, and lemony Ceasar salad with frico croutons.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Andre Fowles is a former chef at Miss Lily's, the popular Jamaican restaurant and bar right off Tompkins Square Park. Fowles, who is also the personal chef of Bruce Springsteen, discusses his new cookbook, My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island, including how to cook Jamaican food at home, and the special connection between Jamaica and New York. Image: From My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran

Send a textYou read everywhere that you “should” cut salt—especially if your blood pressure is up. But salt also makes food enjoyable. In this episode, I walk through the human evidence (not animal studies) and frame salt as a risk–benefit tradeoff: when does sodium meaningfully matter, for whom, and how can you test your sensitivity?Big questions we answerIf you have high blood pressure: does lowering salt always help?If your BP is normal but you have heart/kidney risk: does salt matter?If you're basically healthy: how worried should you be?Key takeawaysSodium is essential (nerves, muscles, fluid balance)—the issue is dose and individual response.Most sodium comes from packaged/restaurant foods (not your salt shaker).Salt restriction lowers BP, but the average effect is modest compared with typical BP meds (context matters).Salt sensitivity varies: roughly ~30% of healthy people and ~40–50% of people with hypertension may be “salt-sensitive” (with higher rates in older adults, women, and some ancestry groups).If you're salt-sensitive—especially with hypertension—being mindful of sodium is likely worth it. If you're not, the “must be low-salt for everyone” story is less clear.Practical: Do an N-of-1 salt sensitivity testMeasure home BP daily (or a few times/day) for a weekGo lower-sodium for 1–2+ weeks (at least within guidelines, possibly lower)Track BP changeAdd salt back and watch what happensOptional: repeat the low-salt phase for confirmation If BP shifts meaningfully (often ~3–5 mmHg+), you may be salt-sensitive.Food reality check (why sodium adds up fast)~10% of a 2,300 mg/day sodium “budget”: 2 slices bread, 1 Tbsp ketchup, or a pinch of salt~1/3: 1 cup canned soup, 1 slice pizza, or a Big Mac~1/2: frozen lasagna, a few deli slices, or a 6” cold-cut sub Cooking mostly from whole foods makes staying lower-sodium much easier.Studies & resources mentioned (links embedded)CDC hypertension awareness/treatment/control stats: https://www.cdc.gov/nchs/products/databriefs/db511.htmHypertension outcomes review (risk of events/death): https://pmc.ncbi.nlm.nih.gov/articles/PMC8292050/Population sodium/BP overview (JACC): https://www.jacc.org/doi/10.1016/j.jacc.2019.11.055DASH-Sodium trial (NEJM): https://www.nejm.org/doi/full/10.1056/NEJM200101043440101Sodium restriction meta-analysis (BP/outcomes): https://pmc.ncbi.nlm.nih.gov/articles/PMC12624901/Salt sensitivity overview (AHA/Hypertension): https://www.ahajournals.org/doi/10.1161/HYPERTENSIONAHA.123.17959Heart failure trials/meta (salt restriction): https://www.ahajournals.org/doi/10.1161/CIRCHEARTFAILURE.122.009879Salt substitute trial (NEJM): https://www.nejm.org/doi/full/10.1056/NEJMoa2105675Call to action Are you going to run your own N-of-1 salt test? If you do, I'd love to hear what you learn.Reminder: I'm an educational resource, no

Chef Marc Vetri is a lifelong Philadelphian who made his mark in this city with Vetri Cucina, an intimate, game-changing restaurant in a historic townhouse on Spruce Street. He has continued to elevate Philly's food scene by opening Osteria, Amis, Pizzeria Vetri, Lo Spiedo, Alla Spina, and Fiorella. Plus, he's championing community through nutrition education with Vetri Community Partnership. At a live event last week at the Fitler Club, City Cast Philly Neighbors and Fitler Club members had the opportunity to hear host Trenae Nuri and Marc Vetri discuss his new book, "The Pasta Book: Recipes, Techniques, Inspiration." He divulged the secret to great homemade pasta with a cooking demonstration, then let us try his famous rigatoni ragu. Everyone went home with a signed copy of the cookbook to round out the night. Listen to the conversation between Trenae and Marc, and sign up to become a Neighbor, so you don't miss the next members-only event. Our newsletter has Philly news & events in your inbox every weekday morning. Call or text us: 215-259-8170 Instagram: @citycastphilly Support our show and get great perks as a City Cast Philly Neighbor: membership.citycast.fm Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about the sponsors of this episode: Pretty Little Gathering 

What if the secret to true Southern comfort isn’t a dish—but a sound? Today on Small Town Soapbox, Darien dives into the sizzling, unmistakable crackle of bacon and why this iconic Southern staple deserves more respect than it gets. From its European roots to its perfected place in Southern kitchens, Darien explains why bacon outshines every other meat in versatility, flavor, and tradition. Thick‑cut, smoky, and wrapped in nostalgia, bacon isn’t just food—it’s a celebration on your plate. Follow us on Facebook and Instagram or download our app to stay connected! www.1011thepulse.com The Porch with Darien and Asa ios App Android AppSee omnystudio.com/listener for privacy information.

The latest cookbook from James Beard Award-winner Anissa Helou presents an in-depth look at the history of Lebanese cuisine throughout the country, from Helou's hometown of Beirut, to Tripoli, to the mountainous regions. The cookbook is titled Lebanon: Cooking the Foods of My Homeland. Helou will be speaking at MOFAD on March 10 at 7 pm. Photo by Kristin Perers

What is "Brain Food"? Well find out in this epsode! PLus we get a visit from one of our favs Dr Jenn Stagg stops by to hep educate the boys!

SPONSOR: - - Frontier Magazine — It’s real. You can hold it in your hands. You can flip the pages. You can set it on your coffee table. You can hand it to your buddy at church or your grown kids and say, “Hey — read this. This matters. Issue #5 is bold. It’s thoughtful. It tackles the big cultural issues head-on — faith, family, freedom — without backing down or watering it down. It’s not trying to win popularity contests. It’s trying to tell the truth. The only way to get Frontier is through Blaze Unlimited. Blaze Unlimited gives you way more than just the magazine. You get exclusive content and members-only perks — the whole premium experience. The first 50 subscribers who use promo code FRONTIER40 will get $40 OFF — plus digital access to Issues 1, 2, 3, and 4 so you can catch up from the very beginning. These things sell out every time, so don’t sit around thinking about it. Go to https://www.BlazeUnlimited.com/RICK , use promo code FRONTIER40, and grab your copy of Issue 5.See omnystudio.com/listener for privacy information.

Dave has returned from a lovely trip to Paris and has plenty to say about it. He talks about where he ate, such as the incredible Maison Sota, which he thinks deserves more praise, and the great Bruno Verjus, with Bruno's unique story. Dave also discusses where he didn't get to eat, but would love to support. Dave also talks about how Paris is changing before he answers an Ask Dave about cooking from scratch in restaurants and at home. Learn more about Maison Sota: https://en.maison-sota.com/ Learn more about Clown Bar: https://www.clownbar.fr/ Learn more about Astrance: https://www.astranceparis.fr/ Learn more about Arpège: https://www.alain-passard.com/ Check out the Chef's Table France on Alain Passard: https://www.netflix.com/title/80128096 Learn more about Providence: https://providencela.com/ Learn more about Balthazar: https://balthazarny.com/ Learn more about Ha Noi 1988: https://www.viet-eat.com/en Learn more about Le Duc: http://restaurantleduc.com/ Learn more about Table by Bruno Verjus: https://table.paris/ Learn more about Le Servan: https://www.leservan.fr/ Learn more about Musée National Picasso-Paris: https://www.museepicassoparis.fr/en/home-page Learn more about Smyth: https://www.smythandtheloyalist.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Check out our most recent episode with Chef Edward Lee: https://open.spotify.com/episode/6LFn14t5qcD7M6CNbWH7OA?si=Miqz9IpjT6qhk8ocxGZsPA Learn more about SHIA: https://shiarestaurant.org/ Learn more about Benu: https://www.benusf.com/ Learn more about St. JOHN: https://stjohnrestaurant.com/ Learn more about From First Principles podcast: https://ffppod.com/ Learn more about Combustion Inc.: https://combustion.inc/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Wendy and Jess share their tried-and-true kitchen tools that make cooking faster, easier, and less overwhelming! From egg cookers to frothers, these picks are all about reducing decision fatigue, cutting down on cleanup, and getting a nutritious meal on the table without the stress.Resources & LinksEgg Cooker Instant Pot Mini Air Fryer Great Jones Dutch Oven Personal Blender Milk Frother Pro Mix Strawberry Milk Protein Powder Rice Cooker Cast Iron Skillet Ceremonial Grade Matcha - Sprouts Work With UsWhether you're looking for personalized nutrition counseling, practical cooking tips, or expert guidance on managing blood sugar, we've got you covered!diabetesdigital.co — book a 1:1 appointment with one of our registered dietitians. We accept insurance and offer affordable self-pay options.Follow us on Instagram: @diabetesdigitalco New episodes every Wednesday

Friendship Series: In this episode, I sit down with my friend Carissa Stanton (@broccyourbody) for an honest conversation about friendship, new motherhood, and the realities of juggling it all while running your own business. Carissa shares her postpartum journey - from bonding and newborn giggles to unexpected challenges of motherhood and health anxiety. We talk about the power of low-maintenance friendships, making new “mom friends,” mental health during postpartum, and how our relationship with food and cooking has shifted after having kids. Carissa also shares tips for making cooking easier as a mom and how she's prioritizing her self-care in this new season of life.Key Takeaway / Points: The beauty of low-maintenance friendships and how to make new friends as a momHer honest postpartum experience and navigating early motherhoodTransitioning from breastfeeding to combo feedingThe unexpected mental load of motherhoodOur relationship with food and cooking after becoming momsThe stigma around childcare as a self-employed parentTime-saving cooking tips and making meal prepping more realistic Order her cookbook Seriously, So Good HEREFollow Carissa:Instagram: @broccyourbodyTikTok: @broccyourbodyWebsite: broccyourbody.comFollow me:Instagram: @cameronoaksrogersSubstack: Fill Your CupWebsite: cameronoaksrogers.comTikTok: @cameronoaksrogersYoutube: Cameron Rogers