Podcasts about cooking instructor

On Today's Health & Longevity, Dr. John Westerdahl's special guest is Mary Platis, Greek Chef, Cooking Instructor, Cookbook Author, Expert on Organic Extra Virgin Olive Oil. Mary Platis, also known as the "California Greek Girl", discusses the health and culinary benefits of using organic extra virgin olive oil in recipes and foods. She discusses what makes organic extra virgin olive oil different from other types of olive oil and how to select the best quality olive oil that can be used in recipes which contribute to health and longevity. Mary is the coauthor of the Award-Winning E-Book, Cooking Techniques with Olive Oil.

Cooking instructor, blogger, and author Linda Tyler discusses her new book The Plant-Based Anti-Inflammatory Cookbook, which includes recipes that reduce inflammation and promotes health.

Linda Middlesworth is an 80-year-old vegan powerhouse who triumphed over cancer, heart disease, and obesity. As a Food for Life Nutrition and Cooking Instructor for Physician's Committee for Responsible Medicine, Linda will not only share her remarkable journey but will also discuss food addiction, and how to live a full life. Watch Full Episode Here!

I am the healthiest I can possibly be now at my age, almost 80. And I love my life. I love feeling so good. I feel like I can do anything I want to.    - Linda MiddlesworthYou're not going to believe that today's guest is turning 80 years old…. She is so freakin' full of energy, is incredibly passionate, and isn't afraid to share her truth with anyone and everyone who has her attention.Her name is Linda Middlesworth, and she is alive today only because her neighbor told her about Dr. John McDougall 35 years ago. He saved her life. She had cancer, severe heart disease, was more than 50 lbs. Overweight, and was pre-diabetic, even though she was then teaching over 20 classes a week of aerobics and weight training. Thanks to Dr. McDougall's book, Linda lost all her health issues within a few of months and then went on to become a VeganMentor health coach, a Food for Life Nutrition and Cooking Instructor, an animal rights activist, an event planner and an organizer of Sacramento Vegan Society with 5,190 members. She still teaches aerobics and weight training at the gym to this day and is now on the board of T. Colin Campbell's Center for Nutritional Studies. VIEW THE FULL SHOW NOTES AND GUEST BIO & LINKS HERE ---------------------------------------PLEASE support my mission by TAKING ADVANTAGE OF ANY OF THE FOLLOWING…THE WAY WEDNESDAY Monthly Newsletter (free!)Do your Amazon shopping from THIS LANDING PAGE (free!)22REBOOT - The most comprehensive 22-day lifestyle transformation system designed for driven individuals and high-performing entrepreneurs, professionals, and leaders who are making waves with their work, while neglecting the one asset they can't afford to lose… their health. Learn more HERE.1:1 COACHING WITH ELLA MAGERSCheck out the SUPPLEMENTS I USE AND RECOMMEND (discounts available)—---------------------------------------Check out our sister show, The Vegan Life Coach Podcast, HERE!LET'S CONNECT!

Week after week, cookbook author and cooking teacher Julia Turshen opens her kitchen to the world...Since 2021, Julia Turshen has logged into Zoom practically every Sunday to cook with eager home cooks from around the world.Once a temporary replacement for book tour demos during the pandemic, Sunday cooking classes are now a key pillar of Julia's week. She's swapped random makeshift demo kitchens for her comfortable and familiar kitchen in her Hudson Valley farmhouse.And in Julia's words, “I went from enjoying those [cooking demos] the least to enjoying those the most.”In this episode, Julia shares all the details about how she started her journey teaching cooking online, valuable lessons learned, plus surprising insights she's discovered along the way. I can't wait for you to hear all that Julia has to share!SUBSCRIBE, RATE & REVIEWDo you love listening to this interview with Julia? Are you a fan of this podcast? Leave a rating and review wherever you enjoy your podcasts to help us grow!HELPFUL LINKSRead Julia's piece in Bon Appetit, A Home for Queer Domestic Life Every Sunday on Zoom.Visit Julia's website and check out her upcoming classes!Watch our new free masterclass to learn how to create an online culinary business!Thanks so much for listening! Connect with me on Instagram (@culinarycynthia) and let me know how you enjoyed this episode. I'd love to hear from you!

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ Dr, Adina Mercer graduated from Loma Linda School of Medicine in 1990 and practices urgent care medicine in Riverside, CA. Education: Loma Linda University School of Medicine, 1990. Previously a vegetarian, she has been following a Whole Foods Pl;ant Based diet since 2006. Recipe: Oat Groats Breakfast Recipe Using the Instant Pot 1 cup oat groats 1.5 cups water Soak overnight and cook for 20 minutes for softer oats or 5 minutes to have a consistency like rice. Serve with fruit (blueberries, raspberries, sliced banana), 1 tablespoon ground flax seeds/chia seeds/hemp seeds, soy milk, sprinkle of cinnamon. Enjoy. This will make a large serving for 2 people. Sally Kubo, A PCRM Food For Life instructor cooking instructor will be assisting with the demo.

Meet Julia Child, WHO was the host of the first long-running cooking show in America! Follow along her journey from the kitchen to the television with Rebecca Sheir, as we learn how she WOWed the food industry, filled our bellies, and warmed the hearts of millions! Head to whowhenwow.com for activities and more based on this new episode. Originally aired 3/16/22.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Linda has been vegan for 34 years, beating her cancer, heart disease and obesity. She is the Organizer for the Sacramento Vegan Society now with 5,055 members and is active putting on vegan events, Go Healthy LIVE, Get Healthy Sacramento, Go Compassionate LIVE and Go Sustainable LIVE and events featuring doctors and and leaders in health, animal advocacy and climate change. She had a graphic design business, Graphic Side, for 25 years in Davis, CA. She is 78 years old. She is a VeganMentor health coach under www.veganmentor.com as well as a Food for Life Nutrition and Cooking Instructor, Physician's Committee for Responsible Medicine, Dr. Neal Barnard. She is also the co-owner (with her son Darren Middlesworth) of v-dog.com, a vegan dog food business that she and her late husband, David, launched 16 years ago so dogs could benefit from a healthy, cruelty-free and environmentally friendly dog food. Linda is also a Personal Trainer, and an Aerobics Instructor for California Family Fitness. She remains an active animal rights activist for PETA, DXE, Sacramento Animal Rights, and Animal Save Movement. Sacramento State University: B.A. German Language and Literature Graduate Certification: Graphic Design, UC. Davis Certified: Plant Nutrition, Cornell University, T. Colin Campbell, Ph.D. Business: VeganMentor: www.veganmentor.com. Includes the 30- Day Vegan Health Watch Program. Affiliate Member: American College of Lifestyle Medicine Certified: Cancer Project: Food for Life Nutrition and Cooking Instructor, PCRM, Neal Barnard, M.D. Certified: “The Starch Solution”, John McDougall, M.D. Organizer: Sacramento Vegan Society/Sacramento Animal Rights/Sacramento Animal Save Certified: Personal Trainer/Aerobic Instructor, AFAA. Teacher for California Family Fitness. Owner: v-dog.com Contact: Linda Middlesworth: veganmentor@gmail.com, or on website: www.veganmentor.com Awards: Animal Rights Work, In Defense of Animals Plant Based Hero Award, Chef AJ and Charles Shrewsbury, Get Healthy LA Hero to Animals Award for v-dog, PETA Winner: Peta's Sexiest Person Over 50 Outstanding Vegan Mentor, Social Compassion in Legislation Awarded Video for Animal Compassion, Supreme Master Linda's Banana Oatmeal Cookies/Jam Thumbprint with 3 Ingredients 4 ripe bananas 5 cups rolled oats (oatmeal) Optional: Add/use a thumbprint of fruit sweetened Jam (like Dalfour) or (BioNature) on top of each cookie. Or use 1 cup vegan chocolate chips (like Zero Choc brand/order on Amazon) Instructions Preheat the oven to (375°F) Get a bowl and mash the bananas until they're mushy Add the 5 cups oats and any of the optional ingredients Stir until everything is nicely mixed Put parchment paper on the tray so the cookies don't stick. I use Silpat nonstick mats. To make the cookie shape just grab a handful. I make my cookies large (about 3.5 inches in diameter) Add the jam thumbprint on top of each cookie (about 1 inch in diameter) Bake in oven for about 40-42 minutes.

In this week's episode, Melissa and Desiree interview special guest Molly Stevens, award-winning cookbook author and instructor, and recipe developer. Molly describes how the atmosphere and interactions at the dinner table with family, friends, and neighbors influenced her to pursue cooking despite the difficulties that would come of studying abroad and the opposition her family had at the time. Listen in to hear her discovery of how food is a life, the influence her teachers and mentors had to have her pursue being and instructor herself, the challenges she pushed herself to overcome, the steps she took to become and author, and the origin of her podcast.

Have you ever been in a seemingly great situation but felt unfulfilled and contemplated leaving to find something more aligned with your purpose? If you answered "yes" or even "maybe" then that's a sign that you NEED to tune in to this week's episode of the Opportunity Knocks podcast.My guest this week is Pamela Salzman, a certified holistic health counselor, full-time cooking instructor and chef, and best-selling author of ✌️ cookbooks.

Meet Julia Child, WHO was the host of the first long-running cooking show in America! Follow along her journey from the kitchen to the television with Rebecca Sheir, as we learn how she WOWed the food industry, filled our bellies, and warmed the hearts of millions! Head to whowhenwow.com for activities and more based on this new episode. (Originally aired 3/16/22)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Julia Child, WHO was the host of the first long-running cooking show in America! Follow along her journey from the kitchen to the television with Rebecca Sheir, as we learn how she WOWed the food industry, filled our bellies, and warmed the hearts of millions! Head to whowhenwow.com for activities and more based on this new episode.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might've been the last in-person show that we recorded before the Covid shut down. If you're interested in hearing that episode, it was number 24, and you can find the link here. Due to the situation with Covid, Matt didn't feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn't something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. Matt talks about how he got started, and what he learned along the way. He'll tell you what gear he's using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he'll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you'd like to learn how to make money with online cooking classes, this is the episode for you. SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===========Matt Finarelli===========Matt's InstagramMatt's WebsiteMatt's FacebookTwo Hands, One Drink on YouTube ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

Amanda Haas joins us for this episode of Health Gig! Amanda is an accomplished Food Writer, Cooking Instructor, Video Host and Cookbook Author. She joins us to discuss delicious ways to reduce inflammation and remain vibrant through adjusting your diet. Join us as we talk about eating well and being well!

Amanda Haas joins us for this episode of Health Gig! Amanda is an accomplished Food Writer, Cooking Instructor, Video Host and Cookbook Author. She joins us to discuss delicious ways to reduce inflammation and remain vibrant through adjusting your diet. Join us as we talk about eating well and being well! More on Amanda Haas: Website: www.amandahaascooks.com Instagram: www.instagram.com/amandahaascooks Twitter: www.facebook.com/amandahaascooks

“I lift up my eyes to the mountains— where does my help come from? My help comes from the Lord, the Maker of heaven and earth.” – Psalm 121: 1 NIVWhile most of have to envision a serene mountainous view as we meditate upon this verse from scripture, Chef and Cooking Instructor, Jes Thomas, experiences it everyday living along the foothills of the Appalachian Mountains.Born in Queens, New York Jes' surprising journey of serving began when she attended Boston University to study Mass Communication and Advertising. During this season of completing her undergrad Jes met Jesus in a personal way that was far different from her upbringing in church. For the first time, the words she found in the Bible seemed relevant and by reading the Word of God Jes knew she wanted to spend her life sharing the excitement of following Jesus and listening to the Holy Spirit.Upon graduating Jes attended Trinity Evangelical Divinity School in Chicago to complete her master's degree. There she partnered with InterVarsity Christian Fellowship developed a passion for discipling others, especially college students, and also met her husband Dr. Geoge Thomas, MD.After completing his residency program in California, God lead Geoge and Jes to Jellico, Tennessee. Though the Thomas' planned to live in the a small rural community near the Appalachian Mountain Range for only two years God pressed on their hearts to stay, Jeremiah 29:4-7 style.Little did Jes know that God would not only her love for His Word, but also her gifts of preparing food and hospitality to serve others!“It has been so fun to teach through my segments on WBIR – Knoxville's NBC affiliate, the University of Tennessee's Community Cooking classes, Instagram, in-home classes and in event spaces. I have also had a blast working behind the scenes on Food Network's CHOPPED!”Recently, Jes was featured on New York Times Bestselling Author, Annie F. Down's, Annie's Fun List: New and IMPROVED Chai Day Friday.Jes also serves at the National Director of Student Programming at Christian Community Health Fellowship, a community of Christian healthcare professionals who are committed to living out the gospel through healthcare among the poor. CCHF's 2021 Student Conference and Residency Fair is happening soon, July 16-18! Jes is available to help you with any questions you might have about registering. If you are interested in attending please connect with CCHF for more information.From bright city lights to quiet southern nights, with an oven mitt in one hand and ministry on her heart Jes is still sharing her exciting and surprising journey of following Jesus!Jes Thomas@jessoulfood, @jessiecchfwww.jessoulfood.weebly.comMusic, "We'll Be Alright" by Gabrielle Gracewww.gabriellegracemusic.net

Join us for an exciting conversation with Paula Shackelford, a plant-based lifestyle coach and a passionate advocate of whole foods and plant-based nutrition.

Allison Josephs interviews Sylvia Fallas, cooking instructor and recipe developer, to give the listeners a taste of the Sephardic approach to the Pesach Seder.

#cannacook #eatrealfood #FIMM    The Wendy Love Edge Show with Topher Kogen does not dispense medical advice and all of your health choices are your own.  Guests: Mary Williams RN, Med, Functional Nutritional Therapy Practitioner  "I grew up on a small urban farm and was lucky enough to be raised by a mother who was into healthy eating when it wasn't popular-Adele Davis was her nutrition mentor.  As a child, I ate garden vegetables from soil that I'm sure was organic (but we didn't even need to know that term) grass fed pork, beef and chicken, pastured eggs, raw milk, cream and homemade butter, bone broth soups and homemade bread.   But, when I left home, I adopted the ways of our culture and spent the next ~40 years indulging in the SAD (standard American diet) replete with margarine, low fat, high sugar processed foods, highly processed oils, feed lot meats full of antibiotics and hormones etc.  You get the picture.   I am also a Registered Nurse with a Master Degree in Education and spent my 39 year nursing career in the hospital environment both as a nurse and a healthcare executive.  I loved my work and might still be there if circumstances had been different.  About 9 years ago, when my husband became debilitated with an autoimmune disease, I quit work to stay home and care for him.  This journey over the next 7 years led me to read and study all I could about ways to help him and focused primarily on nutrition.  To his dismay, he was the subject of many different food experiments and supplements in this attempt.     During that period, I spent a lot of time in the kitchen. We began drinking raw pastured milk, and I started making homemade raw butter and cheeses, fermenting fruit/veges and teas, soaking grains, nuts and legume, etc.  I slowly converted our home to an organic, non-toxic environment (that mission is not quite finished).    In the end, I couldn't do enough to help him heal himself, but I have become convinced that through his illness, I discovered a purpose for the rest of my life.  That purpose is to improve my own health through proper diet and lifestyle and to help anyone who will let me do the same.  I believe passionately that we all can help our bodies to heal if we nourish them well and eliminate toxins from our lives.   I try hard every day to live what I preach.  My attempts are far from ideal but every morning I commit to doing everything I can that day to regain and maintain good health – through food/supplements, exercise, attitude and lifestyle." https://www.marywillnourish.com Jordan Anderson,  Holistic Nutritionist and Cooking Instructor https://www.facebook.com/healthyhoneybee1218 Teddi Jo Kohr, AKA Miss Teddi Food is Medicine Consultant, Author and Cannabis Content Creator https://www.facebook.com/learnfromTeddi Musical Guest: Ashtyn Barbaree https://www.ashtynbarbaree.com/  Cannabis Expert MD cannabisexpertmd.com   This show is written and created by Wendy Love Edge and Topher Kogen  Show management and production A. Edge Productions  Booking: mikekinklebooking.com  Intro song  Words by Samantha Hunt Music and performance by Will Brand   Join us on Patreon at https://patreon.com/thewendyloveedgeshow --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thewendyloveedgeshow/support

Devagi Sanmugam: “You hear a lot of stomach-related problems these days – these things I did not hear when I was young!” Sanmugam joins Singapore Noodles founder Pamelia Chia to share about how her love for food began, plus: *Life in Singapore in the 60s* *The cooking school industry in the social media age* *Why curry is not a word that exists in India* *How chendol, biryani and roti prata have evolved in Singapore* *Why diabetes and gastrointestinal issues are prevalent in Singapore* *What the traditional Indian diet can teach us about healthful eating*

​Our guest is Elizabeth Andoh, who already joined us 9 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”Today’s topic is Shojin ryori. Plant-based foods are becoming increasingly popular globally for health and environmental awareness. Shojin ryori is the traditional Japanese vegan and vegetarian dishes that were developed around 800 years ago. It is made only with vegetables and grains without meat or seafood, which is based on a principle of Buddhism that it is a sin to take life. In this episode, we will discuss what exactly shojin ryori is, the underlying philosophies of shojin ryori, where you can eat shojin ryori dishes, how to cook them at home and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats! by becoming a member!Japan Eats! is Powered by Simplecast.​

How do you move from depression to meditation? When fear is everything that is gripping you, then you are far from fully acknowledging the real you. When your attitude towards food is one that prevents you to be in the present, then you won’t truly enjoy it. Just imagine how exhausting it can become trying to avoid it all the time.  If you think you are alone in this struggle...you are not. Listen in to this episode, you might just see yourself in Meg, but eventually, all transformed and empowered. Meg Sansivero is a Health & Wellness Coach, Culinary Nutrition Expert, and a Plant-based Cooking Instructor. She has a master’s degree in public health from George Washington University and a bachelor’s degree in biobehavioral health from Penn State University. She is also a graduate of Wellcoaches School of Coaching and the Academy of Culinary Nutrition. She lives in Philadelphia, PA.  In this episode, Meg shares her own struggle with depression, compounded by the fact that her own partner was also dealing with his own issues at that time. Learn how she overcame it with a mindset that solidified her resolve to go full blast in transforming her life. With food meant to be enjoyed and not dreaded, find out how she achieved an empowered attitude around it and get more freedom, more ease, and more peace in a life that you truly deserve. “Take action. Nothing's ever going to happen if you don't act.” - Meg Sansivero What you will learn from this episode: 02:07 - Meg taking us back to her childhood years food journey and the sickness she went through and changing courses in college 11:37 - Changes in her food choices 15:00 - “There's just no reason to feel guilty about any of this. It's just food.” 18:57 - Seeking help in meditation 22:17 - “Letting go of that attachment and being attached to the outcome and just giving it a go.” 23:16 - The depression before the meditation 28:30 - Getting help for yourself first 33:36 - “Food serves that purpose for sure. And we should enjoy it. Pleasure is important. But it should not be controlling you and you're not controlling it.” 38:48 - The best part of working with a coach 42:27 - Diving into your fear, loving, and accepting yourself Connect with Meg Sansivero: Instagram thefiglife.com Connect With Leslie Thornton: WeighLossAlbany.com E: Leslie@LeslieMThornton.com Facebook Twitter LinkedIn

WBZ NewsRadio's Chris Fama reports.

WBZ NewsRadio's Chris Fama reports.

Pamia Coleman is an urban gardener and cooking instructor. She teaches simple and affordable plant-based cooking classes and urban gardening in communities across Philadelphia, PA. Her work is routed in educating people of all ages how to achieve a healthy lifestyle through eating well and being active. In 2016, Pamia Coleman and Latiyanna Tabb founded […] The post S1 E8: Pamia Coleman – Urban Gardener and Cooking Instructor appeared first on Five Rooms Podcast.

In this introductory episode, Xerxes and Lilly will discuss who they are, what sustainability means to them, and what motivated them to put their conversations into podcast form in order to ‘talk the walk’. Xerxes Steirer is a Research Assistant Professor at the Colorado School of Mines with a focus on energy, renewables and in particular clean energy technology. In 2016, he started the Edgewater Library Sustainability Seminar Series as a way to bring more information to our community. Lilly Steirer is a local food chef and Cooking Instructor for Slow Food Denver. In 2019, she was the Chair of Edgewater’s Sustainability Committee which created the first Sustainability Plan for the city that was approved by City Council. She will be continuing on with the newly formed Edgewater Sustainability Board in 2020. This show also talks about this married couple’s first date 15 years ago and how their conversations were often about sustainability. They will give a sneak peek of their family’s commitment to making 2020 a Zero Waste year as well as a glance back at their Local Food Year. Much of this podcast series will be between them, but in the future there will be interviews with neighbors, experts and friends who help shape their sustainable journey and who have contributed their own efforts to our world. Please note that there will be occasional guest appearances by one or more of their pets or you will hear giggles or interruptions from their young children. This is a low-production show, where you will get the full experience of our lives one podcast episode at a time. 

Pamela Salzman’s lifelong penchant for healthy, whole foods turned into a second career after she left her high-powered marketing career to raise a family. When a friend encouraged her to share her knowledge, she began teaching cooking classes and quickly developed a passionate following of avid home cooks around Los Angeles. In addition to teaching her waiting- list - only classes , she has written a beloved cookbook, Kitchen Matters, and launched a series of online courses, all espousing her Eat well, Live well, Be well philosophy. Join us to learn how Pamela turned her passion into a successful business, tips on how to make the best choices in the grocery store and why you should add cauliflower to your oatmeal.   Produced by Dear Media. 

Horst Pfeifer Chit Chats with Cultural Ambassador Poppy Tooker. Poppy does it all. She's a Television Host, Radio Host, Author, Speaker, Culinary Activist, Spokesperson and Cooking Instructor (whew!). Learn about her love of food, New Orleans and her brand new book "Drag Queen Brunch." Questions/Comments: Contact us at chitchat@middendorfsrestaurant.com.

Kristin AlpineHost & Recipe CreatorRN & BSNKristin is the creator/owner of Wildflowers and Fresh Food, where you'll find a simple and high-vibe approach to cooking (and life)! It's a place for creative expression in the kitchen. Kristin shows you what she makes at home and in her cooking classes. Travel with her as she visits people of all ages, encouraging them on their cooking journeys. Join her and tell her your story too because that's the best part.Instagram: Wildflowers and Fresh FoodFacebook: Wildflowers and Fresh Foodwww.wildflowersandfreshfood.comRN, BSN since 1989, Georgetown UniversityProud Mom since 1996 (3 kiddos)Cooking Instructor since 2004Caterer 2004-2010, fundraising for the arts communityVolunteer of the Year, Fairhope Film Festival 2018Member of Blue Sky Collective Holistic Health Practitioners since 2018Meditation and Yoga student since 2010Born May 1967, Gemini with moon and rising sun in Libra - there's the real bio ;)LC's links:Facebook GroupFacebook PageInstagramClub LCGet a free guide with 5 essential ingredients to bust through and be YOU! See acast.com/privacy for privacy and opt-out information.

Originally born in Naples, Marzia grew up near Valtellina, in Northern Italy before relocating to Vancouver, Canada. Recently, she shared on her blog the truth about her childhood events, which affected her entire life. In the episode, Marzia shares more details about her story. In the second part of our chat, Marzia talks about her cooking school and her goal to inspire more people to cook real food. (Music by www.purple-planet.com)

On today's show Elena looks at a facet of the cheese business that's tangential to the supply chain: cheese tourism. Anna Juhl, Founder and CEO of Cheese Journeys and Sylvain Jamois, Private Chef and Cooking Instructor, join Elena in studio to chat about their growing cheese-focused travel business, Cheese Journeys. Cutting The Curd is powered by Simplecast.

“Tough and Universal: Stories of Grit” is a new series from WFPL produced in partnership with IDEAS xLab. In this episode, cooking instructor Nikkia Rhodes talks about her struggles growing up in Louisville’s Smoketown neighborhood, including her mother’s struggle with substance abuse and her father’s incarceration. Despite these challenges, Nikkia graduated with a degree in culinary arts from Jefferson County Community and Technical College and was recently chosen to participate in a mentorship program run by Chef Edward Lee for women in the industry.

This is the 6th episode with Elizabeth Andoh, who already joined us 5 times on Episodes 18, 61, 83, 99 and 108! As always, she shares her truly deep insight into traditional Japanese food culture with us. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” published in 2005. In this episode, we will discover dashi, which is the foundation of Japanese cuisine. What is it? What types of dashi you should know about? Tips to make great dashi? Elizabeth tells you all about them! Japan Eats is powered by Simplecast.

Stephanie Piché- Stephanie Piché is a Chef, Cooking Instructor, Wine Educator, Travel Presenter, Food Writer & Blogger...and now the host of her very own podcast - Flying For Flavour!   On her never-ending quest for new flavours and experiences, she has travelled the world to over 30 countries (actually...33 and counting!) to gather insight and knowledge in international travel, luxury dining, local recipes and the world's best wines. Stephanie was literally born into the kitchen.  All the women on both sides of her family are happiest when they are together cooking and serving food. Stephanie grew up in this atmosphere of love and laughter while learning family recipes that have been handed down for generations. It is this legacy that she safeguards and honours with the name of her company - Legacy Events Inc.   Although tradition is important to Stephanie, in her culinary arts she pushes traditional flavour boundaries at every opportunity by blending her intuition with her adventurous side to concoct an ever growing bounty of mouth-watering dishes.    Known for her unique and innovative ingredient combinations, Stephanie is a chef whose recipes continually surprise and delight. Her distinctive pairings of food and wines reveal a true gift for heightening the fine cuisine experience.     With her own website and podcast dedicated to all things food, drink and travel, Stephanie meets, chats and consults with people all over the world through Skype, social media and in person whenever she can. From cooking and wine classes, food and travel writing, corporate & public events to community fundraisers, Stephanie shares her life's passions with grace and panache in her signature sparkle and high heels. Food & Travel Expert stephaniepiche.ca President - Legacy Events Inc.   *New* Podcast Host of "Flying For Flavour" http://flyingforflavour.ca   travelqueen@stephaniepiche.ca http://stephaniepiche.ca   Follow me on Twitter:  @stephaniepiche Follow me on Instagram: @stephanielpiche Follow on Facebook:  https://www.facebook.com/stephaniepiche.ca  _________________________ Listen to another #12minconvo

Stephanie Piché is a Chef, Cooking Instructor, Wine Educator, Travel Presenter, Food Writer & Blogger…and now the host of her very own podcast – Flying For Flavour! We sit down to chat about everything wine, travel and food and how she's been able to create her own brand doing everything she loves.

In this feature, Francesca talks about her unique upbringings, with her family straddling between Boston and a small village in southern Italy, and between adopting new traditions and maintaining their old ones, while living abroad. In the second part of the episode, Francesca describes how she made professional use of her Italian background both by teaching Italian cooking classes and by organizing and conducting culinary tours of Italy.

Join me to hear from Giulia’s own voice how it all began and how it has evolved. During the episode we also talk about the recipe development that led Giulia to writing her fifth cookbook which will feature 100 recipes inspired by tradition, and which will *not* include Chicken Parmigiana - a dish you will not find it in Italy! (Music by www.purple-planet.com)

In this podcast, Marcia Newlands, Events Coordinator, Cooking Instructor and Chef of the Intentional Table, describes the June 6th dinner event, “Tuscan Wine Dinner with Felsina Wines”. The event is a 4-course dinner for 20 people, with each course paired with Felsina wines. The dinner event also will introduce a proposed culinary trip to Tuscany in October. However, you can sign up for the dinner whether you not you plan to participate in the group tour of Tuscany.  Signing up for the dinner may be by telephone or online at the Intentional Table website, where pricing information is available. Intentional Table is a “kitchen studio” (not a restaurant) offering innovative cooking classes, wine tastings, themed dinners (with limited seating of 20), private dinners, and catering.  Intentional Table has partnered with other local chefs and with wineries to provide fun and festive culinary experiences. Their storefront location is in central Winslow on Madrone Lane, with Churchmouse Yarns and Teas on one side and the Marche Restaurant on the other. Also touched upon in this podcast is an upcoming June 27 class in Cooking for the Clueless Husband.  Credits: BCB host: Channie Peters; BCB editor: Tim Bird; BCB social media publisher: Barry Peters.

Healthy Cooking with Macro Val 1-2 p.m. Chef, author, instructor, Valerie Wilson helps people live happier lives through healthier eating! Topic: Amaranth, one of the signature whole grains of the Summer. Call in with questions 646-378-0378.