Podcasts about Cooking

"You can taste the quality." —Katina Mountanos Most of what's labeled "extra virgin olive oil" on grocery shelves isn't giving you the extra virgin olive oil benefits you think it is — and Kosterina founder Katina Mountanos found that out the hard way.  In this episode, Justine sits down with Katina to unpack why so much store-bought olive oil tastes flat, what polyphenols actually do in the body, and why the "don't cook with olive oil, it has a low smoke point" advice you've been following is flat-out wrong. Katina traces her obsession with real olive oil back to summers on her family's farm in Koroni, Greece — and the moment, years later, that a $12 bottle from a New York supermarket tasted nothing like it. That gap sent her through an olive oil sommelier certification, a deep dive into polyphenol research, and eventually a full-time business built on transparency: harvest dates, single-origin sourcing, and third-party testing for everything from acidity to microplastics. This episode is for anyone who's stood in the oil aisle wondering which bottle is actually worth it, and for anyone rethinking what "seed oil vs olive oil" really means for their health. • High-antioxidant extra-virgin olive oil can contain 500–1,000+ mg/kg of polyphenols, compared to roughly 150 mg/kg in average grocery-store bottles. • Smoke point is not the right test for whether an oil is safe to cook with — free radical emission under heat is what actually matters, and olive oil emits far fewer than seed oils. • A bottle labeled "Italian" or "Greek" extra-virgin olive oil can still be a blend of residual oils from multiple countries and harvests, bottled together under one label. • Plastic packaging accelerates rancidity and can leach microplastics, so glass or tin with a visible harvest date is a stronger buying signal than the words "extra virgin" alone. • Fresh, high-polyphenol olive oil produces a peppery burn at the back of the throat — the same sensation researchers first mistook for ibuprofen contamination. • Cooking with avocado oil or genuine early-harvest olive oil, instead of canola or other seed oils, is a low-effort swap with a real anti-inflammatory upside. Listen to the full conversation for Katina's grocery-aisle checklist and her at-home smell-and-taste test — then subscribe so you never miss an episode. https://tinyurl.com/Essential-Ingredients-Podcast  Meet Katina:  Katina Mountanos is the founder and CEO of Kosterina, a premium Greek extra virgin olive oil and Mediterranean foods brand built at the intersection of taste, health, and transparency. Raised between New York and the olive groves of Koroni, Greece, Katina grew up knowing what truly good olive oil should taste like. After becoming a certified olive oil sommelier and uncovering the powerful health benefits of high–polyphenol extra virgin olive oil, she launched Kosterina as a passion project while working in consumer brands at Walmart.  Today, Kosterina's early-harvest, cold-pressed, high-antioxidant olive oils, fruit-infused vinegars, and olives are nationally available at Whole Foods, Walmart, Target, and online, and are recognized for both exceptional flavor and rigorous quality testing. Grounded in the Mediterranean diet, Katina's work champions cooking at home, clean ingredients, and replacing inflammatory seed oils with olive oil to support heart, gut, metabolic, and overall health.  Website Instagram Facebook TikTok Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Podcast Chapters: 00:52 Meet Katina Mountanos: Growing Up in Greek Olive Country 06:09 Why Kosterina's Polyphenol Levels Triple the Average 08:46 Building Kosterina as a Passion Project While at Walmart 14:26 Busting the Smoke Point Myth About Cooking With Olive Oil 16:51 Canola Oil, the "Hateful Eight," and Why Blends Deceive 19:09 How to Spot Real Extra Virgin Olive Oil at the Store 21:48 The Smell-and-Taste Test for Good Olive Oil at Home 27:31 What's Next: Vinegars, Olives, and a 2027 Launch  Resources:  DISCOUNT Get a 15% discount when you shop at Kosterina Use code: essential15 THE PRIMES  ✨ You're more capable than you have ever been, and somehow more invisible than ever. You keep handing out advice you do not take yourself. You keep saying 'after this next thing' to your own life, and the people around you have no idea because, from the outside, everything looks fine— that is exactly what The Primes was built for.

We have a guest on the show! We welcome David Gass for a second time and talk all things Nashville SC, League Cup, MLS Stadiums and Supporters' Shield. As always, thanks for listening, and don't forget to drop a 5 Star review, like and Share!

Send us Fan MailThe benefits of preparing and sharing homecooked meals with kids are many. Unfortunately, our schedules and other pressures often prevent us from doing it deliberately and more frequently. My guest this episode, Maegan Zelner, is the Chief Operating Officer of Raddish Kids, a company committed to bringing cooking and baking activities to all families. Maegan and I discuss her perspective on the benefits of shared cooking and baking experiences, the obstacles that prevent some families from enjoying these experiences, and her tips for overcoming those obstacles. More information about Maegan and Raddish Kids is at talkingaboutkids.com.

EMAIL US NEWS STORIES!TarpReportNewsStories@gmail.com⚫ JUMP AROUND0:00 - Top Of The Show5:40 - A Man Fell Or Jumped12:00 - Police Help Man That Ran Out Of Gas19:00 - Mime Slathers Himself In Cooking Oil 32:00 - Comedy Corner47:00 - Sam's Jokes⚫ FOLLOW SAM MILLER:https://www.sammillercomedy.com Youtube @sammillercomedian https://www.tiktok.com/@sammillercomedianhttps://www.facebook.com/makeolympialaughagainhttps://www.instagram.com/sammillercomedian⚫ FOLLOW JES ANDERSON:https://jesanderson.comYoutube @coachsmoach https://www.tiktok.com/@coachsmoachhttps://www.facebook.com/coachsmoachhttps://www.instagram.com/coachsmoach

Can You Smell What the Carnival is Cooking? Mark Cupolo, Adrianna Flocco, Jay Bird Gorleski and Jim Bassano join Rob and Greg for an exciting journey into food and music!

For decades, the kitchen was the centerpiece of Yewande Komolafe's life. She spent long hours there, first as a restaurant cook and later as a recipe developer. But though she loved the often-intense culinary world, she had to navigate it with certain limitations: She was born with sickle cell disease, an inherited blood disorder, which required her to carefully manage her working life. She did so successfully, becoming a celebrated cookbook author and food writer for The Times. A medical crisis in December 2023 changed all of that. Komolafe ended up in a coma for six weeks, and after emerging learned that both her legs and her fingers would need to be amputated. In this episode of “The Sunday Daily,” Komolafe tells Rachel Abrams about what happened and how, after everything, she made her way back into the kitchen. On Today's Episode: Yewande Komolafe is a cooking columnist for The New York Times. Background Reading: How Losing My Limbs Turned Me Into a Different Kind of Cook The Chef Imagining a More Accessible World, One Meal at a Time Photo credit: Lanna Apisukh. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

I discuss the medicinal use of pumpkin, and an herb with a very interesting history.  Squill was once considered an essential herb, but has fallen out of use.  Herbs that Heal(Catholic) Home Remedies to Forage and Growby Judson Carroll, Stephen Cunninghamhttps://sophiainstitute.com/product/herbs-that-heal/?oid=853&affid=281Also, I am back on Youtube Please subscribe to my channel: @judsoncarroll5902   Judson Carroll - YouTubeTune of the week: Piccolo RagI show you how to play Blind Boy Fuller's "Piccolo Rag". This is a fast paced buck dance that has a lot of ornamentation. This is the kind of tune that made him a successful street performer. It is challenging, but it is a lot of fun!https://youtu.be/YUGiUuoaPR0Email: 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-kOkkvlHr4tqAbs

After giving his partner's home-cooked meal a brutal 6.5/10 rating, Producer Troy quickly learns there are consequences... Join the Itty Bitty Hitty Committee HERE!Instagram: @THEHITSBREAKFASTFacebook: The Hits Breakfast with Jono, Ben & MeganSee omnystudio.com/listener for privacy information.

A little white lie ultimately led to Joe Wilson becoming a national hunting celebrity. As humble as he is, Joe would never agree to being referred to as a celebrity. Even so, hunters, anglers, chefs and backyard barbecue fanatics around the country know Joe Wilson as the man who founded the World Champion Squirrel Cookoff [WCSCO]. Held every year in Springdale, Arkansas this event attracts thousands of curious minds from all around the world. In this episode of the Ahi Va Podcast, Jesse Deubel sits down with Joe to discuss the creation story of this unique and inspiring annual gathering. Just as there is so much more to this event than cooking squirrels, there is a lot more to Joe Wilson's contributions to society than organizing the WCSCO.Jesse and Joe talk about the importance of embracing diversity while finding commonality with our neighbors. Joe provides the history of why he created the non-profit organization "Steaks 4 Sheepdogs." This, often comical conversation provides listeners with a glimpse into the interesting travels and unique culinary experiences Joe has amassed over the years. Those adventurous culinary exposures have resulted in some unique, award-winning cooking product offerings including Wilsonshire Sauce. When asked why he would make a new version of the classic, Worcestershire sauce Joe's answer came pretty easy. Worcestershire is too hard for people to pronounce. While his custom sauce and spices win barbecue contests all over the country, Joe wins the hearts and minds of everyone he meets. He meets many of those folks when they agree to be a guest on his wildly popular podcast, "Cooking up a Story." On his show, Joe and his comedic co-hosts provide people from all walks of life an opportunity to share their stories. Those stories elicit a broad and sometimes unexpected range of reactions including laughter, tears, anger, surprise and inspiration. One thing is always evident. Joe cares about people. He cares about helping people. He cares about helping people help other people. His compassion for fellow Americans coupled with his contagious positivity and unmatched sense of humor continue to attract attention. Next year anyone who tunes in to the Outdoor Channel/Sportsman Channel will have an opportunity to get to know more about this great man by watching his newest show, "Meet Joe Wilson." Until then, I hope this episode of the Ahi Va podcast provides you with an entertaining introduction to this truly special person. Enjoy the listen!     

Mike celebrates his 35th year with an amazing interview with Alex Dekker, soon to be book club speaker! Stay Informed!!! www.mikeboyle.comSee omnystudio.com/listener for privacy information.

TIME STAMPS: 00:20 About Teresa – IG @ alaska_ipl_promotor / www.competeipl.com 01:59 Moose, caribou, salmon, and halibut – how carnivores thrive in Alaska!05:01 Cooking methods for liver and other organ meats.09:13 Water cutting protocols & body composition expectation for competitive female bodybuilders.13:05 Another discussion around the dangers of chronic cardio.16:14 How to minimize time spent in the gym by implementing resistance-training activities into your daily lifestyle.20:21 Advice on what to say when your friends and family harass you because of the way you eat.26:06 How the IPL organization drug-tests their bodybuilding competitors.33:00 The new “SPORTS MODEL” bodybuilding category!39:14 This week's L.I.S.S. & Bad-Coach Callout!45:02 The easiest, simplest way to make bone broth at home.53:11 Thoughts on butter, cream, cottage cheese and other dairy products.01:02:00 Setting the example for the rest of your family.01:10:00 Exciting news about Teresa's upcoming competitions and the IPL!Questions for Coach Colt? Your first 15 minute phone call is free. Booking link: https://calendly.com/ssyl/coaching-check-in?month=2024-10 Coach Colt's Supplement Store (COMING SOON!) https://primalcutsfitness.com/ *customers may text or email in the meantime for our Venmo Storefront until our product page is finished, as it is still currently under construction*Link for KETO BRICKS: https://glnk.io/zvl/coltmiltonSave 10% on CARNIVORE BARS with code COLT10

HEALTH NEWS   Lycopene linked to lower cancer risk in major review Daily routines reduce pain and depression in older adults When nature not only restores, but fortifies Skin Damage May Begin Long Before You Can See It Study Shows Exercise Improves Brain Function for 24 Hours     Lycopene linked to lower cancer risk in major review Isfahan University of Medical Sciences (Iran), July 29 2026 (Natural News)      Lycopene, the red pigment in tomatoes, may offer modest protection against cancer and cancer-related death.   A meta-analysis of 121 studies found high lycopene intake linked to a 5% lower cancer risk, while tomato consumption was tied to an 11% lower risk of cancer death and lycopene intake specifically to a 16% lower risk.   Blood lycopene levels showed stronger protection, with an 11% lower cancer risk and 24% lower risk of cancer death.   Benefits peak at 5 to 8 milligrams of lycopene daily, roughly one to two medium tomatoes.   Cooking tomatoes with healthy fats like olive oil significantly improves lycopene absorption.   Daily routines reduce pain and depression in older adults University of Missouri, July 28 2026 (News-Medical) University of Missouri researchers have identified a simple, effective way to improve quality of life. A new study found that maintaining a consistent daily routine can reduce physical pain and ease symptoms of depression, demonstrating how everyday habits can have a meaningful impact on well-being, particularly for older adults with insomnia. Roughly half of adults age 60 and older report experiencing insomnia symptoms. To better understand how insomnia affects overall well-being, researchers analyzed survey data from 67 older adults, including 37 people with insomnia. As expected, participants with insomnia reported higher levels of pain and depression. Participants who maintained consistent daily routines tended to report lower levels of pain and depression, a relationship that may be explained in part by the way regular schedules help synchronize the body's internal clock. Those daily habits help regulate the body's circadian rhythm that influences sleep, mood and other biological functions. Even small disruptions to daily schedules can throw off the body's internal clock, a phenomenon sometimes referred to as social jet lag.   When nature not only restores, but fortifies Max Planck Institute for Human Development (Germany), July 29 2026 (Eurekalert) A walk in the park after a stressful day is a classic example of how nature can help people switch off and unwind. But natural environments may offer even more: enhancing mood and cognitive performance even when a person was not previously stressed or depleted. This is the finding of a review article published in the Journal of Environmental Psychology by researchers from the Max Planck Institute for Human Development.  For the review, the researchers evaluated 54 studies that comprised 61 experiments examining the effect on natural and urban environments on cognitive performance, affect or subjective sense of relaxation.  Focus on restoration: For decades, research has primarily examined how nature helps people recover from stress or mental strain. Overlooked ‘instorative' effects: Nature may also promote attention, positive affect and well-being even without prior depletion. Positive findings: Despite their small number, all instorative studies reported improvements in attention, affect or subjective well-being. Implications for daily life: The results suggest that green spaces not only contribute to restoration after depletion but may also promote concentration, resilience and mental health in everyday life.     Skin Damage May Begin Long Before You Can See It Hiroshima University (Japan), July 30, 2026 (SciTech Daily) Skin can appear structurally intact even as the collagen beneath it begins losing its internal organization. An international research team led by Hiroshima University found that the molecular arrangement and supramolecular chirality—or structural handedness—of dermal collagen deteriorate before its fiber network begins to thin or fragment. Collagen supports the skin through a carefully organized hierarchy that extends from molecules to larger fibers. This arrangement gives tissue much of its structure and mechanical strength. To identify changes that ordinary imaging could not detect, the researchers combined advanced optical imaging with chiroptical spectroscopy, a method that measures how structures with a particular handedness interact with light. They researchers examined collagen abundance and the coherence of its chiral organization within the same physical section of tissue. The measurements revealed that collagen quantity and collagen organization do not necessarily decline together. Tissue samples could retain much of their overall collagen coverage and mass even after the coherence of their supramolecular chirality had deteriorated substantially. In other words, the visible fiber network could still appear largely intact while its internal order was already breaking down. That separation suggests that collagen deterioration begins at smaller structural scales before becoming obvious through changes in fiber shape or abundance.     Study Shows Exercise Improves Brain Function for 24 Hours University College London, July 22 2026 (Natural News)     A recent study reports that moderate-to-vigorous physical activity can improve memory and cognitive performance for up to 24 hours after exercise.   According to the study, researchers tracked 76 British adults over eight days, monitoring their activity levels and sleep patterns while administering daily cognitive tests. The study found that for every additional 30 minutes of moderate-to-vigorous physical activity, participants performed better on tests of episodic memory and working memory the following day. Episodic memory involves recalling personal experiences, while working memory holds information temporarily for decision-making. Light activity showed weaker effects, and sedentary time was not associated with cognitive benefits, according to the researchers.   The study classified activity into three categories: sedentary, light and moderate-to-vigorous. The moderate-to-vigorous category included brisk walking, running, cycling and resistance training. Light activity showed weaker benefits, and sedentary behavior was associated with no improvement, the researchers said. The study also examined the contribution of sleep. For every extra 30 minutes of REM or deep sleep, participants showed improvements in memory and attention span the following day, the researchers said.

Welcome to Science Quest!

What can a lemon tree teach us about food, memory, and cooking? In today's episode of More Plants, we explore some of my childhood memories of harvesting citrus from our backyard trees in Venezuela and we'll discover why citrus fruits remain some of the most powerful ingredients in plant-based cooking. You'll learn: The fascinating history of citrus and its journey around the world Why acidity is one of the most important tools in cooking How citrus is used in cuisines across the Mediterranean, Middle East, Europe, and Latin America Techniques for using citrus in vegan baking and desserts and what it teaches us about chemistry Simple ways to brighten everyday plant-based meals A delicious recipe for lemon curd, a perfect base for so many lemony desserts and how you can easily make it vegan

Willy and Dmase Talk about the Titans and then jump their way to Chad Withrow hoping on the line. Then they finish off the hour talking about the Rams cooking up in the NFL building a dangerous must see team.

Household Express:Durban Cooking guest: Famida Essop Shaik by Radio Islam

Let's get one thing straight – I love New Zealand lamb! However, I'm not made of money, so I need to find clever ways to use the cheaper cuts or to stretch it further. Lamb shoulder chops are a great choice – easy on the pocket and full of flavour. Serves 2-3 Ingredients 4 lamb shoulder chops 2 tbsps. olive oil 1 medium onion, diced 2 cloves garlic ¼ cup wine, red or white 1 cup stock 1 cup crushed tomatoes 1 bay leaf 1 tbsp fresh thyme leaves (or use scant tsp dried) Pinch chilli flakes 1 tsp sea salt & ¼ tsp black pepper Zest from half lemon to serve Small handful chopped parsley to serve 50g parmesan to serve Mashed potato, pasta or polenta to serve Method Heat the oil, then brown the lamb chops in a large pot. Remove from the heat. Sauté the onions and garlic for 1-2 minutes in the same pot, then pour in the wine and simmer for one minute. Return the lamb chops and add in the remaining ingredients (barring those labelled ‘to serve'). Cover and simmer for one hour. Remove the lid and simmer for further 20-30 minutes or until the meat falls easily away from bone and the sauce thickens a bit. Use two forks to shred the meat away from bones. If there is an excessive amount of fat from the meat, spoon this off the surface of the sauce mix. Add meat back into sauce and heat. Spoon ragu over mashed potato or polenta or toss it through pasta to serve. Add zest, parsley and cheese and eat! Nici's notes Make a double batch of the ragu and freeze it for a future meal. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Summer of Stein Big Brother 28 Week 3 Watch the podcast on YouTube! Big Brother 28 ramps up the drama as alliances and rivalries shape eviction week 3 in the house. Host Rob Cesternino welcomes guest Eric Stein for a Summer of Stein packed with analysis, funny moments, and a look at the shifting power structure after a week of surprising moves and classic Big Brother chaos. This episode dives into Kamu's controversial HoH reign, including the fallout from Mallory's now-infamous tea party and the big house meeting that turned a social gathering into a tense showdown. With Jason fighting back against isolation, banging pots and spilling the tea on Kamu's alliances, and the looming threat of Rick Devens' Diamond Power of Veto, the house is caught in a spiral of shifting loyalties and public confrontations. Eric breaks down why following the HoH's wishes is overrated, questions the impact of the “house” mentality, and highlights the missed opportunity to use power moves when the majority is firmly in control. Social dynamics get dissected as Lyric's nomination approach stands out, Drew and Barrett's swing-vote role comes under fire, and Lala's infamous bacon-wrapped cream of mushroom soup bites generate laughs and concern about house cooking politics. Eric Stein points out that the HoH shouldn't control the house post-veto and calls the current group's deference “feckless” gameplay. Rob Cesternino highlights Drew and Barrett's crucial role as potential swing votes and expresses frustration at their choices. Eric critiques the Have-Not twist as outdated and useless, wishing production would drop it unless it actually impacts the game. Both discuss how the majority alliance keeps stacking power thanks to Rick Devens' Diamond Power of Veto, making it harder for the outsiders. The hosts compare Mallory to past houseguests like Michelle Noonan and note her boldness and potential if she gains power. With Mallory and Jason on the block and the outsiders struggling to make a dent in the majority alliance, the house's future could hinge on one big move or surprise flip. Will anyone in the middle make a stand, or will the Icons and their allies keep holding the reins? Hear all the strategy, laughs, and inside stories by listening to the full episode. Chapters: 00:00 Big Brother theme song and intros 03:02 Path to Big Brother Unlocked feature 07:13 Drew and Julie: Eviction vote drama 11:09 Mallory's tea party confrontations 15:25 “Lame duck” HOH game shift 19:10 Jason's tea kettle rebellion 24:33 Have-Nots: Purpose and impact in BB 30:57 Diamond Power of Veto shakes house 41:16 WrestleGasm ‘85 competition arrives 48:12 Yash Patel's standout BB28 haircut 54:03 Lala's bacon-wrapped soup divides house 59:02 Lyric and Kamu: Showmance rumors 01:04:16 Outsiders struggle against BB28 majority 01:10:48 Swing votes: Drew and Barrett waver 01:14:20 BB28 Jason quotes game 01:31:07 Cooking disaster: Cream of mushroom finale Never miss a minute of RHAP's extensive Big Brother coverage! LISTEN: Subscribe to the Big Brother podcast feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

Summer of Stein Big Brother 28 Week 3 Watch the podcast on YouTube! Big Brother 28 ramps up the drama as alliances and rivalries shape eviction week 3 in the house. Host Rob Cesternino welcomes guest Eric Stein for a Summer of Stein packed with analysis, funny moments, and a look at the shifting power structure after a week of surprising moves and classic Big Brother chaos. This episode dives into Kamu's controversial HoH reign, including the fallout from Mallory's now-infamous tea party and the big house meeting that turned a social gathering into a tense showdown. With Jason fighting back against isolation, banging pots and spilling the tea on Kamu's alliances, and the looming threat of Rick Devens' Diamond Power of Veto, the house is caught in a spiral of shifting loyalties and public confrontations. Eric breaks down why following the HoH's wishes is overrated, questions the impact of the “house” mentality, and highlights the missed opportunity to use power moves when the majority is firmly in control. Social dynamics get dissected as Lyric's nomination approach stands out, Drew and Barrett's swing-vote role comes under fire, and Lala's infamous bacon-wrapped cream of mushroom soup bites generate laughs and concern about house cooking politics. Eric Stein points out that the HoH shouldn't control the house post-veto and calls the current group's deference “feckless” gameplay. Rob Cesternino highlights Drew and Barrett's crucial role as potential swing votes and expresses frustration at their choices. Eric critiques the Have-Not twist as outdated and useless, wishing production would drop it unless it actually impacts the game. Both discuss how the majority alliance keeps stacking power thanks to Rick Devens' Diamond Power of Veto, making it harder for the outsiders. The hosts compare Mallory to past houseguests like Michelle Noonan and note her boldness and potential if she gains power. With Mallory and Jason on the block and the outsiders struggling to make a dent in the majority alliance, the house's future could hinge on one big move or surprise flip. Will anyone in the middle make a stand, or will the Icons and their allies keep holding the reins? Hear all the strategy, laughs, and inside stories by listening to the full episode. Chapters: 00:00 Big Brother theme song and intros 03:02 Path to Big Brother Unlocked feature 07:13 Drew and Julie: Eviction vote drama 11:09 Mallory's tea party confrontations 15:25 “Lame duck” HOH game shift 19:10 Jason's tea kettle rebellion 24:33 Have-Nots: Purpose and impact in BB 30:57 Diamond Power of Veto shakes house 41:16 WrestleGasm ‘85 competition arrives 48:12 Yash Patel's standout BB28 haircut 54:03 Lala's bacon-wrapped soup divides house 59:02 Lyric and Kamu: Showmance rumors 01:04:16 Outsiders struggle against BB28 majority 01:10:48 Swing votes: Drew and Barrett waver 01:14:20 BB28 Jason quotes game 01:31:07 Cooking disaster: Cream of mushroom finale Never miss a minute of RHAP's extensive Big Brother coverage! LISTEN: Subscribe to the Big Brother podcast feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

“Every day I believed I was living some version of what this person really experienced,” actor Dominic Sessa told guest hosts Marley Marius and Hannah Jackson of the experience of filming Tony on this week's episode of The Run-Through. The person he is referring to is beloved chef and food writer Anthony Bourdain, whose mythology and fandom seems to only have grown since his tragic passing in 2018.  Tony, which comes to theaters on August 7th and was directed by Matt Johnson, captures a very brief time in Bourdain's life during a summer working as a dishwasher at a restaurant in Provincetown, Massachusetts. Along with co-stars Antonio Banderas, Leo Woodhall, Stavros Halkias, and Emilia Jones, he spent four weeks on Cape Cod recreating a version of Bourdain's coming-of-age lore.  Johnson's directing style often involves allowing the actors to improvise and act on the fly, which was a new challenge for the young actor. It was intimidating of course, but I was really comfortable with these people,” Sessa said. He confirmed what viewers of Tony might hope to be true—Halkias improvised all of his punchy insults including when he says “flaco means an acrobatic that jumps from ass to ass.” Despite being on a tight shooting schedule, the cast got quite close and Sessa learned a lot working with acting heavyweight Banderas. Audiences will see Sessa hold his own with Banderas, but while Sessa can act, he is not quite as skilled in the kitchen. He claimed to be able to boil water and make pasta and “I guess I learned how to shuck oysters,” he told the podcast, “and I got better at washing dishes.” Banderas on the other hand is a skilled cook. Recently, while doing press with him for a film in Málaga, Banderas cooked a memorable paella for Sessa.  The New York Tony premiere took place earlier this week and Sessa sported a chic Celine by Michael Rider look. “I'm afraid to say that when I'm not doing things like this, I dress like shit for the most part,” Sessa shared, admitting that a large part of his wardrobe consists of old t-shirts from Marshalls and sneakers with holes in the sole. He credited his stylist Warren Alfie Baker with helping him discover his red carpet style. As for what's next, he'd love to return to his roots and star in a hockey film. “I don't need a stunt double,” he noted, “it'd save them so much money!” The Run-Through with Vogue is your go-to podcast where fashion meets culture. Hosted by Chloe Malle, Head of Editorial Content, Vogue U.S.; Chioma Nnadi, Head of British Vogue; and Nicole Phelps, Director of Vogue Runway, each episode features the latest fashion news and exclusive designer and celebrity interviews. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When cancer enters a life, it carries a profound impact on the places in which you seek comfort, which is why the human-centred gardens at Maggie's centres are so unbelievably important.In this powerful episode of ‘grow, cook, eat, arrange', Sarah talks to Dame Laura Lee from Maggie's, about how beautifully designed, garden-centred spaces are changing the experience of cancer care for patients and their families. In this episode, discover:How one simple question sparked the creation of Maggie's Centres and a new idea of cancer supportWhy the design of a space can change how it feels to live with cancerWhat actually happens when someone walks from the hospital into a Maggie's CentreHow Maggie's supports not only patients but their families and friends through the processThe role of gardens and seasons as a gentle way to talk about hope, uncertainty, treatment, and even end of lifeSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Recorded live in New Orleans during an unprecedented week that brought together the Louisiana Restaurant Association Expo, Bocuse d'Or USA, and the International Association for Food Protection (IAFP), this special edition of Inside Food Safety explores the unseen systems that protect some of the world's greatest restaurants. Host Carl Fiadini is joined by Chef Sean "Pooch" Rivera and Eric Moore of Testo North America for a conversation on why food safety has become one of the most critical ingredients in modern hospitality. From New Orleans' centuries-old restaurant buildings and aging infrastructure to large-scale convention center operations serving thousands of guests, the discussion examines the real-world challenges chefs and operators face every day. The team also explores how technology is helping restaurants monitor refrigeration, cooking oil quality, food temperatures, and inventory—protecting both guests and businesses from costly failures. Along the way, Carl reflects on the incredible opportunity to film the world's top chefs during Bocuse d'Or, including icons like Emeril Lagasse, Daniel Boulud, and many of today's most celebrated culinary professionals, while highlighting the often-overlooked role food safety plays in supporting culinary excellence. Whether you own a restaurant, work in hospitality, or simply want a behind-the-scenes look at what keeps world-class kitchens operating safely, this episode offers valuable insights from the heart of one of America's greatest food cities. Topics include: Food safety in historic restaurant cities Why New Orleans presents unique operational challenges Temperature monitoring and refrigeration protection How automation helps reduce human error Protecting inventory during storms and power outages Cooking oil management and food quality The connection between culinary excellence and food safety Behind the scenes at Bocuse d'Or, LRA Expo, and IAFP 2026 Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.

Is Florida barbecue really better than Texas barbecue?Tiffany joins for a fun conversation about Southern food, comfort food, family recipes, holiday-themed treats, social media, internet haters, and the story behind her cookbook, Cooking With Tiffany: Comfort Food for Every Day.She shares how cooking helped her through the loss of her mother, why she created a cookbook for her children, how she handles negative comments online, and why she loves creating festive food for holidays like Halloween and Christmas.We also talk about pulled pork, boiled peanuts, key lime pie, chicken and dumplings, deviled eggs, fried okra, biscuits and gravy, sweet tea, gumbo, crawfish, boudin, jarred roux, and plenty of other Southern food favorites.Follow Cooking With Tiffany on Facebook, TikTok, and Instagram, and look for her cookbook on Amazon.

Meghan Markle's Childhood Cooking Stories Don't Add Up!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Are you up to your ears in corn and scrambling for new ways to use up one of the best summer ingredients? If you're looking for easy and inspired recipes to enjoy this seasonal darling, then you'll want to tune in to this fan-favorite episode.By the end of this episode, you'll:Uncover the secrets to cooking perfectly grilled corn on the cobGet inspired by a 30-minute corn-filled ramen with miso butterLearn how to make “corn ribs,” a popular restaurant dish that's easy and delicious to recreate at homePress play now to satisfy all of your corn cravings! ***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:Compound chili lime butterHow to make corn ribs from Food WishesSonya' s corn soup recipe from our Substack, and a similar corn soup with basil by David Tanis for the NY Times, as well as a chilled corn soup with basil oil from Food52 Soy butter corn ramen by Hetty Lui McKinnon for the NY TimesSarah Jampel's spicy corn coconut soup for the NY TimesHam El-Waylly's corn and miso pasta salad for the NY TimesSue Li's grilled corn and avocado salad with feta dressing for the NY Times“Ears and Ears” Orecchiette and corn pasta similar to what Kari makes Colu Henry's orecchiette with corn, jalapeno, and feta for the NY TimesSonya's corn, romano bean, tomato pasta dish Korean corn cheese by Darun Kwak for the NY TimesOther mentions:Our episode with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAll Time restaurant in Los Angeles****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!

Jordan Alsaqa returns to the podcast and has brought Vivian Truong with him to talk about Cooking with Monsters: Best Served Cold. This is the 3rd book in the hit series and will be out from IDW on August 4th. I am a huge fan of this series as are both of my daughters, especially Penny. Jordan and Vivian discuss the past 2 books as well as what is in store for their fun and diverse cast of characters in Book 3. We discuss how they went about expanding the world of Cooking with Monsters, finding the right balance to let each character shine, creating something that is both silly (at times) and big on heart, and we find out oif any of their favorite foods end up as monster-sized meals in the book. Buy Cooking with Monsters Book 3 Buy Cooking with Monsters Book 2 Buy Cooking with Monsters Book 1 Follow Jordan on Bluesky Follow Vivian on Bluesky Follow Comic Book Yeti

What is your main (or favorite) instrument? Consider it, then take a step back.For example, I love guitar. But what is guitar but a stringed instrument like a lyre or a lute or a shamisen?When you think of it that way, there's a world out there to learn, then apply to your instrument. Never stop learning, even if you can shred like Randy!For 30% off your first year with DistroKid to share your music with the world click ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DistroKid.com/vip/lovemusicmore⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

You get a cookbook, and it claims that all the recipes will take 30 minutes, but they never do - and all of the ingredients measurements seem off. Plus, the American recipes may as well be in Latin!So, why can it be so hard to follow a recipe, and how are they created?Agnes Boucher Hayes, Home Economist, joins Seán to discuss.

LeBron James was officially introduced as a member of the Philadelphia 76ers, marking one of the biggest days in franchise history as the NBA legend begins his final chapter. Also, LeBron and Tyrese Maxey were already spotted working out together, giving Sixers fans an exciting glimpse of what's to come as LeBron begins mentoring the team's young stars. In other news, we react to the latest national criticism surrounding LeBron's decision to join the Sixers, and explain why the hate is ridiculous. Additionally, did Jayson Tatum take a subtle shot at Jaylen Brown? Lastly, Jaylen Brown is already cooking in the gym! Today, we discuss it all! FOLLOW US ON ALL PLATFORMS: https://linktr.ee/phillytakewithrb CHECK OUT THE NEW MERCH: https://phillytakewithrb.com/ Philly Take Discord: https://discord.gg/vEXh2Aqp Venmo: https://venmo.com/phillytakewithrb CashApp: https://cash.app/$phillytakewithrb Subscribe to Philly Take with RB on YouTube: https://www.youtube.com/channel/UCZ6xo8_BSzZJVYfWEqEt1Gw INSTAGRAM: https://www.instagram.com/rbphillytake/ TWITTER: https://twitter.com/RBPhillyTake Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Freddy and Ben head to Shoreditch for a special episode of Mise en Place from Appalachia, one of London's most exciting new restaurant openings. They are joined by head chef Ali Borer and restaurateur Ryan Sheehan to discover how the cooking traditions of the Appalachian Mountains have inspired a bold new menu in the heart of London.Ali serves up some of the restaurant's most talked-about dishes, from a three-day pig's head and ox tongue skewer to his curried crab omelette, pimento cheeseburger and butter-brined chicken with grits. He explains why flavour will always matter more than elaborate presentation, how using every part of an animal keeps the menu affordable, and why diners should not be afraid to eat with their hands.The conversation then traces Ali's remarkable journey from growing up in Anglesey and learning to butcher venison at 17, to Australia, London and the kitchens of Le Pont de la Tour, The Modern Pantry, Jinjuu and Smoking Goat. He opens up about becoming a head chef at a young age, the exhaustion and personal loss that eventually forced him to step away, and how disappearing from the spotlight helped him rediscover what he actually wanted from cooking.They also discuss the emotional rollercoaster of receiving three major restaurant reviews in one week, Ali's experience on Great British Menu, the London restaurants and chefs he most admires, and why chefs need to understand the numbers behind their food. Plus, Ali reveals his hatred of unnecessary caviar, his perfect post-service sandwich, his favourite food destinations and the surprisingly simple dish that created his first unforgettable food memory.You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Chef and Iron Chef America winner Mark Tarbell opens up about nearly drowning, spending the next three decades sleeping only two to four hours a night, and eventually learning to use breath, meditation, service, and the pause to make better decisions. He also reveals the obsessive preparation behind his Iron Chef victory, why he refuses to live in past glory, and how saying no can become a gift. Show Partners: Get your MENTAL FITNESS BLUEPRINT here! A special thanks to our mental fitness + sweat partner Sip Saunas Personal Socrates: Better Question, Better Life   Connect with Marc: https://konect.to/marcchampagne   Timestamps: 00:00 — The question that opens every interview: “Who are you?” 00:14 — Mark Tarbell on having the heart of a servant 00:45 — Where Mark's generosity and humility began 01:33 — The grandmother whose home was always open 02:03 — Nearly drowning and realizing we are one breath away 02:46 — When a high achiever discovers he is not in control 04:30 — Sleeping two to four hours a night for 30 years 05:29 — Why the breath became deeply personal 06:45 — Using breathwork to regulate a driven mind 08:56 — Teaching restaurant teams the power of the pause 09:23 — The three-option method for making decisions under pressure 12:27 — The Jacques Pépin book that changed Mark's life 14:16 — Fighting for an apprenticeship in Amsterdam 15:41 — Calling a Paris culinary school until they finally said yes 17:22 — Why chaos makes Mark feel calm 18:09 — The real role of a chef, server, or restaurateur 20:56 — How to stop other people's emotions from sticking 22:59 — Cooking for the Dalai Lama and struggling with meditation 24:28 — Finding stillness inside chaotic environments 25:10 — How preparing food can become a meditation 27:22 — The unexpected call from Iron Chef America 28:48 — Preparing for a 97% chance of losing 30:51 — Recreating the competition before ever entering it 32:28 — Why Mark has never watched his Iron Chef victory 32:58 — Refusing to live in the glory days 34:23 — Creating filters for new opportunities 34:49 — Recovering from “yes-itis” 35:39 — What happens during Mark's three-day decision pause 36:09 — Why no is the most underused word 36:29 — The gift of goodbye 37:11 — The advice Mark would give his 14-year-old self 37:30 — Living from the inside out 37:49 — Why love anchors everything 38:09 — Discernment versus judgment 39:40 — What Mark hopes his children see in him 41:18 — The ripple effect of following an authentic calling * Special props

We discuss the magical fruit that is the pineapple!

The Tim Conway Jr Show Hour with Andy Riesmeyer Hour 4 (7.24) Things are popping off at Comic-Con as KFI reporter John Fink checks in live from San Diego — he caught a surprise single-song Green Day pop-up, sat in on the “Blade Runner 2099” panel (which feels a little too prophetic with all the AI talk), and still has Comedy Nerds Unite and an Adult Swim party on his schedule. LeBron James is officially out of LA and headed to the Philadelphia 76ers — safe travels, King, and don’t let the door hit you. Up in Big Bear, everyone’s still rooting for Jackie the bald eagle as she recovers from her injuries, and there’s word a billionaire may have stepped in to protect their nesting habitat for good. After that, internet star Jimothy the long-legged raccoon takes over. In Santa Monica, the decades-old Montessori School is closing to make way for Alpha School, an AI-powered campus that replaces human teachers with artificial intelligence. KTLA photojournalist Meredith Gunning, a true East Coaster, joins Andy on the phone and reveals she ripped her shirt off like a pro wrestler when she heard LeBron was going to Philly. Crozier, a 38-year KFI veteran, looks back on what it was like working the airwaves during the chaos of the 1992 LA Riots. See omnystudio.com/listener for privacy information.

Bestselling author and James Beard Award winner Joanne Molinaro, AKA The Korean Vegan, joins Our Hen House to discuss her new book, Korean Vegan: Homemade. She traces her journey from a health-driven plant-based diet to animal-centered veganism, and unpacks how she navigates preserving Korean culinary tradition while reshaping it around compassion. The conversation ranges from confronting cultural assumptions about meat to…

This is the fourth stop on our five-part audio guide to Asheville, North Carolina, and it may be the tastiest one yet. In this episode of Unpacked by Afar, host Aislyn Greene digs into Asheville food, and the surprising reason this mountain city punches so far above its weight at the table. Aislyn joins a walking food tour with Sita of Eating Asheville, eating her way through a town where farm to table isn't a slogan but a fact of geography. Along the way she: Discovers that Asheville food can be a real relief for anyone with dietary restrictions at the celiac-run kitchen of Strada Italiano Hears the moving, Helene-shaped story behind Mehfil from its owner, Raj Tastes mountain-grown rice at the farm-to-table cornerstone Table with chef Catherine Smedley Forages Appalachian flavors at Luminosa And finishes with a former science teacher turned chocolatier, Melissa Quinn, at Asheville Chocolate. It's a scene built on tight relationships between kitchens and the farms a few ridges away, where the rice on your plate might have been grown just up the road, and where a devastating hurricane the year before only deepened the sense that these restaurants belong to their community. But great Asheville food is also a question of who gets to make it, and whose history gets remembered. In a segment on the region's Black foodways, Aislyn talks with two of the city's most celebrated chefs, Ashleigh Shanti of Good Hot Fish and Rakim Gaines of Capella on 9, about Affrilachian cooking, representation behind the stove, and the stories layered into every plate. Their conversation is a reminder that a food town's story has to include the people history has too often left off the menu. It all adds up to a rich piece of cultural travel and a portrait of one of the best small food towns in the country. Whatever you come hungry for, consider this your guide to where to go and what to know. Unpacked by Afar is a travel podcast that unpacks one destination at a time, with a real love of food and travel. This Asheville audio guide has one more episode to go, so look for it in the feed. CHAPTERS 00:00 A Real Food Town 03:00 Strada's Gluten-Free Surprise 05:00 Mehfil and Raj's Story 09:45 Table's Mountain Rice 12:40 Foraging at Luminosa 18:15 Cooking on The Block 23:15 Dessert With Melissa Quinn 26:00 Come Hungry GUESTS Sita, operations manager and tour guide, Eating Asheville Walking Food Tours Raj, owner, Mehfil Indian Restaurant Catherine Smedley, chef de cuisine, Table Chef Sean McMullen of Luminosa Melissa Quinn, head chocolatier and owner, Asheville Chocolate Ashleigh Shanti, chef and owner, Good Hot Fish Rakim Gaines, executive chef, Capella on 9 PLACES WE VISITED Strada Italiano Mehfil Indian Restaurant Table Luminosa (in the Flatiron Building) Asheville Chocolate Good Hot Fish Capella on 9 MORE FROM AFAR Asheville Travel Guide A Local Chef's 2-Day Travel Guide to Asheville Immerse Yourself in Asheville's Culturally Diverse Experiences Learn more about your ad choices. Visit megaphone.fm/adchoices

TODAY Digital Executive Editor Arianna Davis Santana breaks down the top trending stories on social media. Also, America's first self-made female billionaire Martha Stewart stops by to talk about a brand new project. Plus, sisters and chefs Michelle and Suzanne Rousseau show us how to make trout ceviche and crispy jerk calamari. And, time to step inside Jenna's bookshop as she talks about this month's Read with Jenna pick, "The Shampoo Effect," by Jenny Jackson. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

If you've ever let your vegetable garden wind down after summer, there's a whole season you're missing out on. This week on ‘grow, cook, eat, arrange', Sarah breaks the year into two simple seasons and shows you exactly what to sow now so you can keep picking right through the grey months. From hardy salads and herbs to kales and chards, she shares 12 tried-and-tested crops that genuinely thrive in a UK winter. In this episode, discover:How to divide the gardening year into two simple seasons so you can plan for year-round harvestsWhich 12 tried-and-tested crops Sarah relies on for winter and early spring eatingThe exact sowing window for late-summer and early-autumn sowings, and why timing is crucial if you want strong plants going into winterPractical ways to cook and enjoy your winter veg, including Sarah's wilted kale salad, and how to use herbs to brighten cold-season saladsProducts mentioned:Lettuce ‘Merveille de Quatre Saisons':https://www.sarahraven.com/products/lettuce-merveille-de-quatre-saisonsMustard ‘Red Frills': https://www.sarahraven.com/products/mustard-red-frillsFlat-leaf Parsley ‘Giant of Napoli': https://www.sarahraven.com/products/parsley-gigante-di-napoliSpinach ‘Medania': https://www.sarahraven.com/products/spinach-medaniaChard: https://www.sarahraven.com/products/chard-lucullusFlorence Fennel / Bulb Fennel (‘Romanesco'): https://www.sarahraven.com/products/florence-fennel-romanescoSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Fox Den Cooking has expanded as they now have a new space at 141 S. First Street. We talked with the owner, Jessica Evans, about having a bigger space, how this will impact her business, why you need to book a cooking class ASAP and more!

Hillary Sterling was a Brooklyn kid raised on cream cheese sandwiches and canned potatoes. So how did she become one of New York City's best chefs? The Ci Siamo executive chef explains on the second episode of Better in Person. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Episode Summary Wednesday's show splashes into trans piss porn, a pronoun meltdown that ends in tasers, a Toronto escort who just wants to get eaten out, a country concert urine attack, a mime covered in cooking oil, and one very naked man surfing a moving train like his life was sponsored by vodka and poor […] The post Stalked By A Mime Covered In Cooking Oil first appeared on Distorted View Daily.

Karli and Alex Klintworth are a powerhouse husband and wife health coaching duo and the co-foudnders of Hi Energy health coaching. An engineer, former collegiate triathlete, and passionate nutrition educator, Alex became interested in metabolic and gut health after overcoming his own struggles with insulin resistance, chronic back pain, and SIBO. Through a combination of functional medicine, a ketogenic lifestyle, and extensive independent research, he restored his health and developed a deep appreciation for the role nutrition plays in preventing and reversing chronic disease. Karli's passion for nutrition was profoundly shaped by her mother's battle with inflammatory breast cancer. Watching her endure the devastating side effects of conventional cancer treatment—and finding little dietary guidance from her medical team—sparked a lifelong commitment to understanding the role of nutrition in health and disease. Motivated by both her mother's experience and her own health transformation, she immersed herself in the science of metabolism, inflammation, and whole-food nutrition. She believes nutrition should play a far greater role alongside conventional medicine and is passionate about helping others understand how dietary choices can support overall health, improve quality of life, and address the root causes of chronic disease.   In this episode, Dr. Brian, Karli, and Alex talk about… (00:00) Intro (03:46) How Karli and Alex first became interested in metabolic health and nutrition (05:42) SIBO and gut health (09:10) The gut microbiome and overall health (21:10) How Karli and Alex began their health coaching and meal service businesses (25:48) Beyond macros (30:29) Exercise and nutrition (46:02) Cooking, grocery shopping, and nutrition (01:12:16) Outro   For more information, please see the links below. Thank you for listening!   Links:   Karli and Alex Klintworth: Metabolic Health & Nutrition Coaching: https://www.hienergylife.com Meal Service: https://www.hienergylife.com/meals X: https://x.com/alexklint IG: https://www.instagram.com/hienergy_life/ FB: https://www.facebook.com/hienergylife Podcast: https://www.hienergylife.com/podcast   Dr. Brian Lenzkes:  Arizona Metabolic Health: https://arizonametabolichealth.com/ Low Carb MD Podcast: https://www.lowcarbmd.com/   HLTH Code: HLTH Code Promo Code: METHEALTH • • HLTH Code Website: https://gethlth.com

Omi Hopper is a Puerto Rican chef, social media influencer, and food entrepreneur. You might know her as a semifinalist on season two of Next Level Chef, or from her popular cooking videos across social media, where she shares her takes on Puerto Rican classics. Today on the show, we talk about making her debut cookbook, Cooking con Omi: A Love Letter to Puerto Rican Home Cooking. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

IF YOU NEED HELP ADDING YOUR SUBSCRIBER-ONLY FEED TO YOUR PODCAST PLAYER, JUST CLICK HERE! Are you struggling to figure out the joys of your new home? Do you keep comparing it to a city you fell deeply in love with before? Maybe you're visiting a new city soon and just want tips on how best to appreciate its pleasures. Lilah Raptopoulos has spent so much time in her personal and professional life amassing tips on how to fall in love with a city — and this conversation is such a font of wisdom (about tourism, about living), with a ton of small, mid-size, and under-appreciated city boosterism. We talk about a bunch of US cities — but also a bunch of cities all over the world. I already know the comments on this one are gonna rule. An aerial view of Cadiz, Spain (Marco Bottigelli, Getty Images) Thanks to the sponsors of today's episode: Thanks to Article for sponsoring this podcast! Article is offering our listeners $50 off your first purchase of $100 or more. To claim, visit ARTICLE.COM/CULTURE and the discount will be automatically applied at checkout. Ready to upgrade your eyewear to something functional, fashionable, fun, and affordable? Head to goodr.com/CULTURE to claim $10 off your first order. Save 20% Off Honeylove by going to honeylove.com/culture Get 15% off OneSkin with the code CULTURE at https://www.oneskin.co/CULTURE Show Notes: Follow Lilah on IG here (she's one of my favorite follows) and learn more about her work here (a truly aspirational personal website) Loved Lilah's guide to her home neighborhood of Red Hook This is Lilah's third time on the pod! Listen to our previous episodes on Cooking in the Age of Infinite Recipes and Figuring Out How To Feel About 'With Love, Meghan' You can find a backlog of Lilah's city guides for the Financial Times Globetrotter here We're currently looking for your questions on the following topics: HOW WE SHARE ON SOCIAL MEDIA TODAY — how we narrativize our lives, what's changed, what's weird, what's still important and keeping us on these apps... with the great Kathryn Jezer-Morton CONVENIENCE CULTURE: From dinner to groceries to daily news to hailing a cab to finding a playlist-- we're used to getting a lot of things we want in a "convenient" way. What's that doing to us and our society? How have you embraced or eschewed convenience in your life? WOMEN'S FITNESS INDUSTRIAL COMPLEX. As our co-host Zoe Rom puts it: "Women are told they need to do fasting, creatine, lifting, fueling, and recovery differently than men. Sometimes the science backs it. More often the "different" is a marketing mechanism: invent a gendered problem, sell a gendered protocol, collect the markup." What's going on here? Where have you seen it, what pisses you off about it... take this wherever you'd like. Anything you need advice for/want musings about for the AAA segment. You can ask about anything — it's literally the name of the segment. Join the ranks of paid subscribers and get bonus content, access to the discussion threads, ad-free episodes, and the knowledge that you're supporting an indie pod trying to make its way in the world.Got a question to submit, a prompt for Ask Anne Anything, or an idea for a future episode? Tell us here.Catch up on everything else happening in the Culture Study universe here.Transcripts will be available here within 24 hours of publishing. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Chief Financial Correspondent Christine Romans walks through the creative new ways thieves are scamming consumers. Also, Clinical Psychologist Becky Shaw shares how parents can set better boundaries when it comes to kids and screentime. Plus, catching up with soccer champion Megan Rapinoe, a player known for her impact on and off the field. And, Skyler Bouchard shares her viral chicken cutlet recipe. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

[REBROADCAST FROM March 10, 2026] 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 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.  Cover art courtesy of the publisher Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Episode 2829 - Vinnie Tortorich and Anna Vocino discuss a variety of topics, like the importance of hydration, while Anna makes some stuffed meatball magic. https://vinnietortorich.com/2026/07/importance-of-hydration-episode-2829 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Importance of Hydration Anna's in the kitchen making mozzarella-stuffed meatballs today! (3:00) Be sure to watch on YouTube to see her kitchen magic in action. They talk about yummy Italian foods, and Anna gives details on what she adds when making the meatballs. How do things pop into Vinnie's head? (26:00) It's been very hot where Vinnie lives, and he mows his own yard; however, his neighbors have questions. (29:00) The importance of hydration cannot be stated enough, especially on hot days. UltraSalt electrolytes in his water are what help him get through working in the heat. Anna gets back to the stuffed meatball magic. (43:00) Cooking can be meditative. Here's the recipe on Anna's Eat Happy Kitchen substack: https://annavocino.substack.com/p/mozzarella-stuffed-meatballs Vinnie's Instagram story features a weightlifter; however, he received an odd comment. (52:00) Check out the Aletha Hip HookTM that Vinnie uses to reduce pain and increase mobility: You can purchase your own through Vinnie's website here: https://vinnietortorich.com/hook Anna's products are now linked to PureVitamin Club's website. Look under the "Food and Snacks" section to purchase them there, too. https://purevitaminclub.com/collections/food-and-snacks Vinnie hopes to add other products as well, all of which will be health-related. The NSNG® VIP GROUP IS NOW CLOSED AGAIN AS OF SUNDAY, MARCH 15TH Anna's next cookbook, Eat Happy Cocktail Hour, is filled with cocktails, mocktails, and appetizers and is available for pre-order right now. If you pre-order, you'll get bonus goodies! You can preorder from a wide variety of booksellers at https://eathappycocktailhour.com/ Please save your receipt from wherever you preorder; you'll need it for your bonuses! Physical Release Date is October 2026 You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on Peacock. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's second cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.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: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, 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: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. In his appearance on Money Making Conversations Master Class, hosted by Rushion McDonald, Chef David Rose discussed his culinary journey, his role as a national brand ambassador for Big Green Egg, and the release of his cookbook, Eggin’: David Rose Cooks on the Big Green Egg. The conversation centered on cooking, entrepreneurship, innovation, and expanding traditional views of outdoor cooking. Purpose of the Interview The interview aimed to: Highlight Chef David Rose's culinary career and background. Promote his cookbook and cooking expertise. Educate audiences on the versatility of Big Green Egg cooking. Encourage innovation, creativity, and personal growth in both business and life. Share practical cooking insights while connecting them to broader entrepreneurial lessons. Key Takeaways 1. Culinary Roots Matter Chef David Rose credited much of his success to growing up in a family of chefs. Being raised by two chef parents exposed him to diverse flavors, techniques, and a lifelong appreciation for food. 2. The Big Green Egg Is a Complete Cooking System One of the central themes of the interview was that the Big Green Egg is far more than a traditional barbecue grill. Rose explained that it can be used for: Grilling Smoking Roasting Baking Cooking pizzas Preparing soups Making desserts Cooking vegetables and proteins Its versatility allows users to replace multiple cooking appliances with a single system. 3. Innovation Drives Success Rushion McDonald emphasized that people often become comfortable with familiar methods and stop innovating. Rose's approach to cooking demonstrates the value of pushing beyond traditional boundaries and discovering new possibilities. 4. Technology Can Improve Traditional Practices Rose explained how the Big Green Egg evolved from ancient Kamado-style cooking methods while incorporating modern ceramic technology. The result is better temperature control, moisture retention, and cooking consistency. 5. Personal Branding Matters The interview highlighted how Rose has built a successful brand through television appearances, cookbooks, live events, and partnerships. His expertise, authenticity, and engaging personality have helped distinguish him in a competitive industry. Notable Quotes Chef David Rose "The thing that I love most about the Big Green Egg... is the versatility of it." "You can do low and slow, hot and fast... steaks, pizzas, ribs, briskets." "What I really love doing is highlighting that versatility." Rushion McDonald "It's time to stop reading other people's success stories and start writing your own." "If you have a gift, lead with your gift." "The Big Green Egg is not about just barbecue." Bottom Line The interview served as both a cooking discussion and a business lesson. Chef David Rose demonstrated how versatility, innovation, and passion can create opportunities, while Rushion McDonald reinforced the importance of leveraging one's talents, embracing change, and continuously expanding beyond traditional limits. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

White Mountain Apache chef Nephi Craig had an unconventional culinary path: from a reservation to a fine dining restaurant to cooking for 7,800 inmates while in county jail. Now he's the executive chef at Café Gozhóó. He spoke with Terry Gross about Native cuisine, getting sober, and bringing nutrition education and addiction treatment to his community on the reservation. His memoir is ‘Our Knives Will Save Us.' Also, John Powers reviews the big tech heist novel ‘Cloudthief' by Nathaniel Rich. Subscribe to our free weekly newsletter Follow us on Instagram Subscribe to our YouTube channel Check out the Fresh Air ArchivesSee pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy