Podcasts about cooking up

Jeremy sits down with acclaimed theme park journalist, Disney food expert, and author Carly Caramanna for a fascinating conversation about Disney food history, nostalgia, storytelling, and her upcoming book, The Unofficial Disney Parks Retro Cookbook. Carly shares her journey from growing up in a Disney-loving family in New Jersey to becoming one of the most recognized voices covering theme parks and travel, with work appearing in outlets including USA Today, CNN, BBC, NPR, and more. Along the way, she reveals how a late-night discovery of a 1981 Walt Disney World cast member restaurant manual eventually sparked the idea for a cookbook dedicated not just to recipes, but to preserving the stories behind Disney's most beloved dining experiences. Together, Jeremy and Carly explore the evolution of Disney food over the decades, discussing everything from the earliest days of Disneyland to the Michael Eisner era, Pleasure Island, Disney-MGM Studios, Star Wars: Galactic Starcruiser, and beyond. Carly shares behind-the-scenes details about researching long-forgotten restaurants, tracking down former cast members, recreating extinct recipes, and adapting vintage dishes for modern kitchens. The conversation also dives into the ongoing debate surrounding Disney adults, why theme parks should be viewed as living art, and how Disney's culinary scene has helped elevate Central Florida into a nationally recognized food destination. Along the way, Carly offers plenty of hot takes, including her picks for the most underrated and overrated restaurants at Walt Disney World, her favorite Disneyland snacks, why Narcoossee's deserves far more attention, and what excites her most about the future of Disney dining. From hot dog egg rolls and carrot cake cookies to blue shrimp, monorail cocktails, and nostalgic Disney memories, this episode is packed with food, history, humor, and plenty of Disney magic.Connect with Carly Caramanna  Website: Adventures by Carly  Instagram: @adventuresbycarlyPreorder the Book  The Unofficial Disney Parks Retro Cookbook is available now for preorder!

We sit down with Stephanie Hansen – cookbook author, TV host of Taste Buds with Stephanie, and author of the novel The Moon Tavern – to explore what it means to age well, work with purpose, and own your value in midlife and beyond. In this candid conversation, we cover: Perimenopause, menopause, and why they're determined the next generation of women will have better information Stephanie's winding path through radio, entrepreneurship, cookbooks, and fiction How travel and food in Croatia shaped The Moon Tavern Stephanie's core mantra: no one really knows what they're doing – they're just doing it Navigating the emotions of turning 65 You'll walk away inspired to start where you are, say your dreams out loud, and curate a third chapter that feels full of flavor, purpose, and possibility. Our Non Profit Spotlight is Every Meal _ Katie Harms: katie@katieharms.com, www.katieharms.com Lisa Rubin: lisa@wardrobeconsulting.net, www.wardrobeconsulting.net . Follow Us On: Instagram | LinkedIn | Facebook | YouTube Please take a moment to rate our podcast wherever you are reading or listening to this! Thank you! We are thankful to our sponsors Jester Concepts (owner of Rustica Bakery) and Beem St. Louis Park. Click here: Complimentary Session at beem

Retrospectives are supposed to help teams improve, but for many teams they slowly become rushed, repetitive, or skipped altogether. In this episode, Brian Milner and Cort Sharp unpack why retrospectives lose their value and what Scrum Masters and leaders can do to make them useful again.   Overview When a team stops engaging in retrospectives, it is usually a symptom of something deeper. Sometimes the format has become stale. Sometimes the team no longer feels safe being honest. And sometimes the biggest issue is that retrospectives create plenty of discussion but very little meaningful change. In this conversation, Brian and Cort explore the most common reasons retrospectives begin to fail and how teams can rebuild trust in the process. They discuss the importance of psychological safety, why teams should focus on fewer actions instead of trying to fix everything at once, and how Scrum Masters can better tailor retrospectives to the personalities and working styles of their teams. They also share practical ideas for making retrospectives more engaging, more actionable, and more valuable over time.   References and resources mentioned in the show: Cort Sharp Amy Edmonson, Psychological Safety #139: The Retrospective Reset with Cort Sharp #141: Cooking Up a Killer Retrospective with Brian Milner The Empirical Retrospective Approach by Mike Cohn Subscribe to the Agile Mentors Podcast   Want to get involved? This show is designed for you, and we'd love your input. Enjoyed what you heard today? Please leave a rating and a review. It really helps, and we read every single one. Got an Agile subject you'd like us to discuss or a question that needs an answer? Share your thoughts with us at podcast@mountaingoatsoftware.com This episode's presenters are: Brian Milner is a Certified Scrum Trainer®, Certified Scrum Professional®, Certified ScrumMaster®, and Certified Scrum Product Owner®, and host of the Agile Mentors Podcast training at Mountain Goat Software. He's passionate about making a difference in people's day-to-day work, influenced by his own experience of transitioning to Scrum and seeing improvements in work/life balance, honesty, respect, and the quality of work. Cort Sharp is the Scrum Master of the producing team and the Agile Mentors Community Manager. In addition to his love for Agile, Cort is also a serious swimmer and has been coaching swimmers for five years.

Some things in the universe we just can't see through visible light, so instead, astronomers rely on radio waves and radio astronomy. Plus, from trips to the International Space Station to flybys around the moon, there's a lot that goes into meal prepping for crews that leave the planet, including taste and dietary needs.

In this episode: Mark throws his cook books in the bin and buys a Kobo Libra Colour. Alan tidies up Mojinav and puts the source on github. Martin builds his own Framework desktop. You can send your feedback via show@linuxmatters.sh or the Contact Form. If you’d like to hang out with other listeners and share your feedback with the community, you can join us on: The Linux Matters Chatters on Telegram. The Linux Matters Subreddit. If you enjoy the show, please consider supporting us.

In this episode: Mark throws his cook books in the bin and buys a Kobo Libra Colour. Alan tidies up Mojinav and puts the source on github. Martin builds his own Framework desktop. You can send your feedback via show@linuxmatters.sh or the Contact Form. If you’d like to hang out with other listeners and share your feedback with the community, you can join us on: The Linux Matters Chatters on Telegram. The Linux Matters Subreddit. If you enjoy the show, please consider supporting us.

In this episode of ADK Talks, we sit down with Chef Robert Dumas, Director of the Institute of Adventure, Hospitality, and Food at Paul Smith's College.Chef Dumas brings a remarkable perspective to the table. His career has taken him from washing dishes in a neighborhood Chinese restaurant to cooking aboard a Navy submarine, serving at the White House, teaching at the collegiate level, and now helping shape the next generation of culinary and hospitality professionals in the Adirondacks.What does “adventure hospitality” mean? At Paul Smith's, it's where food, lodging, recreation, and the natural world meet. Chef Dumas shares how the college's culinary, baking, hospitality, and resort management programs are rooted in hands-on learning, local food systems, and the unique setting of the Adirondack Park.What you'll hear in this episodeHow Paul Smith's College is training chefs for today's hospitality world.Chef Dumas's path from New Orleans kitchens to the Navy, the White House, and higher education.Why local farms, regional ingredients, and seasonality matter in culinary training.What students learn from visiting Adirondack producers and cooking with local ingredients.How kitchen leadership has changed, and why today's students respond to teaching, purpose, and respect.What visitors should look for in a great Adirondack dining experience.A peek inside Paul Smith's student-run bakery and restaurant, plus plans for future lakefront dining.Why Paul Smith's VIC and the St. Regis Canoe Area are among Chef Dumas's favorite Adirondack places.Resources:Paul Smith's College Culinary ManagementPaul Smith's CollegePaul Smith's Visitor Interpretive CenterAdirondack HarvestDeer's Head Inn Juniper Hill FarmHarmony Hills FarmsteadFarmer Ground FlourAdirondack Center for Loon ConservationProduced by NOVA

Welcome to Episode 385 of the Worship Probs Podcast - We're glad you're here! In this episode, Brian is joined by Kim as they dive into Sliding Into The DMs to answer some key questions from you, the listener. Plus, they share some hilarious Prayer Concerns and valuable resources for your ministry. Check it out - and like, comment, subscribe, and share with a friend!

Learn more and stay connected with - Worship Probs (instagram.com/worshipprobs) // Brian Tabor (instagram.com/briantabor) // Kim Tabor (instagram.com/kimtabor) Special thank you to Ally at Ally B Creative for editing the podcast [Follow @allybachanos and visit linktr.ee/allybachanos], and our great friend Scott Hoke for the voiceover intro [Visit www.scotthokevoice.com].

I'm joined by Eva Couto, founder of Flying Colours Creative and host of The Freak Show podcast, for a two-part crossover reacting to branding opinions we've been itching to weigh in on.In this first half, we tackle three of them. Once you're done here, head over to The Freak Show for Part 2

This week's special guest on 2 Dads 1 Car is Roger Ma, a certified VIP who works as the executive chef of Boulevard Kitchen & Oyster Bar, one of Canada's top 100 restaurants, and a father to a young son. This food-centric episode kicks off with a discussion of how Roger navigates his career ambitions in the kitchen with his desire to be present with his son by trying to adapt rather than control his life towards spending time more meaningfully. Roger also gives insight into his experience becoming a father later in life, and the joy of having that “extra seasoning” to make fatherhood a more textured and enjoyable experience. Finally, Roger and I talk about how to maintain a creative mental space and finding personal growth as we lead busy lives as fathers, husbands, and leaders in our community. Thanks so much for tuning into this episode of 2 Dads 1 Car, and thanks so much to Roger for taking the time to speak with us! Please check out our website at 2dads1car.com, and follow us on Instagram @2dads1car for our latest updates. I hope you love this episode!

Cooking Up Your One-of-a-Kind Signature Offer: The Four Ingredients for SuccessGuest: Deborah C. Smith, Marketing Strategist and Holistic Business Coach Host: Julie RigaOverviewWhat does it really take to build a signature offer that sells, scales, and sets you free? In this episode, Julie Riga sits down with Deborah C. Smith, a marketing strategist, holistic business coach, and host of the Mindset to Market Podcast, to break down four essential ingredients every purpose-driven entrepreneur needs to craft a one-of-a-kind offer. This conversation is your blueprint for intentional growth rooted in clarity, joy, and your unique story.Cooking Up Your One-of-a-Kind Signature Offer: The Four Ingredients for SuccessAbout Deborah C. SmithDeborah C. Smith is a marketing strategist and holistic business coach who helps purpose-driven entrepreneurs build simple marketing and sales systems that allow them to scale with ease. With two decades of self-employed experience, she hosts the Mindset to Market Podcast. Deborah and Julie met at PodFest, forming an instant friendship built on purpose and authentic leadership.Fun Fact: Every morning, Deborah hard boils two eggs topped with green salsa hot sauce. Perfect, perfect breakfast.The Four Essential Ingredients of a Signature OfferIngredient 1: Alignment with Your Unique Skills, Story, and Lived ExperienceYour signature offer must be rooted in who you genuinely are. It is the intersection of your expertise, your journey, and your lived experience. The goal is to speak to your audience problem in a way that only you can. This is the foundation of authentic leadership and a personal brand built to last.Ingredient 2: It Solves a Clear, Tangible, and Urgent ProblemDeborah introduces the house on fire analogy. When a house is burning, nobody hesitates. Your offer must speak to that same urgency. In online marketing, you have only seconds to capture attention, so you must speak to the right-now problem. People buy to get out of pain and move toward greater fulfillment.Ingredient 3: A Simple, Repeatable ProcessA signature offer is not a collection of skills. It is a system. A clear, step-by-step process is the key to your freedom as a business owner and your audience ability to trust what working with you looks like. Every service has a process behind it, and that is where your real value lives.Ingredient 4: It Lights You UpThe most overlooked ingredient is joy. If your offer does not genuinely excite you, it will be nearly impossible to sell. Sales is energetic, built on relationships, trust, and authentic connection. Chase the thing that feels like your purpose, and the results will follow.Memorable Quotes"A signature offer is not a random batch of skills. It is a very clear, compelling, and process-driven thing that you create yourself.""If you love it, you will find you can sell anything on the internet.""Sales is energetic. It is about relationships, trust, and connection."Key TakeawaysClarity is the foundation. Get clear on your who, what, and why first.Solve what is urgent. Speak to the problem your audience feels right now.Build a repeatable system. A consistent process turns expertise into a scalable offer.Chase the joy. Your fulfillment is a business asset, not a luxury.Your story is your strategy. Own your lived experience because no one else can.Connect with Deborah C. SmithWebsite: www.deborahcsmith.comPodcast: Mindset to Market PodcastSocial Media: Instagram, LinkedIn, and all major platformsConnect with Julie RigaWebsite: julieriga.com/leadCoaching: Before I Lead program#StayOnCourse #SignatureOffer #PurposeDriven #LeadershipMindset #EntrepreneurSuccessSubscribe to Stay On Course wherever you listen to podcasts. Share with every purpose-driven entrepreneur ready to build something that truly matters.

Jefferson Parish secured over $3 million for a food incubator to help small businesses. We go over that and see what else the parish has cooking with Jerry Bologna, Executive Director of JEDCO (Jefferson Parish Economic Development Commission).

In this episode of The Treasure Hunt, Bas visits composer Vito Žuraj at his home in Slovenia. Together, they reflect on their ongoing collaborations and dive into Žuraj's creative process - from experimental works involving chefs and theatrical soprano pieces to his upcoming violin concerto for Isabelle Faust. Žuraj shares how ideas emerge through a balance of playful exploration and focused execution, inspired by John Cleese's concept of “open” and “closed” modes of creativity. The conversation reveals how collaboration, experimentation, and personal experiences shape his music - ultimately leading to a deeply personal new concerto that explores themes of emotional release and authenticity.   Links to recordings    Vito Žuraj - Ubuquité  Hélène Fauchère, Ensemble Intercontemporain, Matthias Pintscher   https://www.youtube.com/watch?v=ncugzv9xYOg   Vito Žuraj - Iasus's Remorse for Violin Solo Giorgos Panagiotidis  https://www.youtube.com/shorts/TZ1w178RRxY   Vito Žuraj - Hors d'Oeuvre for cook-performer and orchestra Daniel Gottschlich, Slovenian Philharmonic Orchestra, Simon Krecic  https://www.youtube.com/watch?v=ffxSWu0k4Mg   Vito Žuraj - Api-danza Macabra  WDR Symphony Orchestra, Cristian Măcelaru https://www.youtube.com/watch?v=H-phDfI7i_A   And the link to John Cleese's lecture about creativity:   https://www.youtube.com/watch?v=Pb5oIIPO62g

From 03/17 Hour 4: The Sports Junkies preview March Madness.

 **Jennifer Garner Secures $80 Million Net Worth with Prenup Before Wedding to John Miller**Business-savvy Jennifer Garner is taking steps to protect her estimated $80 million net worth with a robust prenup ahead of her upcoming marriage to John Miller, RadarOnline.com reports. Following its debut, its stock price surged by 40%, although Garner's significant earnings will materialize as the company expands its product line to include food for older children.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The Wild are absolutely cooking right now and look like a legit Cup Contender. Today, we recap the moves made by Billy G at the deadline. We are also joined by Michael Shaughnessy, who is the co-owner and lead chef at Pink Ivy Kitchen and Bar in Hopkins.    Thanks to Minnesota Masonic Charities (mnmasoniccharities.org/) & OnX Maps (onxmaps.com/)

Jason McGraw, CEDIA Expo/CIX show director and group vice president, lays out what the Expo team is working on for the 2026 edition of the show. McGraw chats with CE Pro Executive Editor Zachary Comeau and Commercial Integrator's Dan Ferrisi (Group Director of Content + Editorial, Industrial + Tech at Emerald) about new initiatives, new ideas and what is shaping up to be a very exciting CEDIA Expo/CIX 2026.

Punk Anarchism: An Anti-Politics of Resistance (Bloomsbury, 2026) is a radical critique of contemporary politics, offering an alternative framework rooted in anarchism, punk rock, dadaism, situationism and political nihilism. Arguing that traditional approaches to political change are ineffective in the face of the climate crisis and the failures of liberal institutions, the book advocates for rejecting the possibility of meaningful political change within the existing political system. Drawing on historical cultural movements like the Russian and Japanese nihilists of the 19th and early 20th centuries, Sean Parson calls for a politics of pure negation, centered on the destruction of the current social order, rather than its reform – advocating for a revolutionary politics that embraces resentment against the wealthy and rejects hierarchical power dynamics. Punk Anarchism asks: what if resistance were motivated by a sense of playfulness and enjoyment, rather than hope for a better future? Ultimately, Parson proposes an anti-theory of negation as a way to imagine political agency beyond traditional frameworks. Sean Parson is Professor in the Department of Politics and International Affairs at Northern Arizona University, USA. They are the author of Cooking Up a Revolution: Resistance to Gentrification (2019) and the co-editor of four edited books includingRepresentations of Political Resistance and Emancipation in Science Fiction (2020). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/critical-theory

An internal research study at Meta found that parental supervision may not help teens regulate their social media, and teens with trauma are more inclined to overuse social media. Also, as the AI hardware space heats up, the iPhone maker has multiple smart products in development. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are your weeknight pasta nights starting to feel predictable…even though you know pasta has so much more potential?When you're tired and hungry, it's easy to reach for the same jar of sauce and the same box of noodles. In this episode, we're showing you how to turn pantry staples and simple techniques into pasta dinners that feel comforting, craveable, and completely new.By the end of this episode, you'll:Learn the secrets to a crispy-topped, gooey baked pasta that's worth turning on the ovenExpand your rotation with dishes built around seasonal greens, wild mushrooms, and bright citrusDiscover how to harness your pantry to build bold, flavor-packed sauces—including a Samin Nosrat recipe we can't stop makingPress play and make pasta night the best night of the week.***LinksSix Seasons of Pasta by Joshua McFadden and Martha Holmber, for all the best ways to make a baked pasta dishBaked Ziti from All Recipes – Sonya made a version with Cavatapi pasta and swapped sausage for blanched broccoli rabeCheesy baked pasta with Sausage and Ricotta by Melissa Clark for NYT Cooking Baked gnocchi alla Sorrentina from Wishbone Kitchen River Cafe Walnut Tagliatelle from The Guardian (we skip adding oil to our pasta water)Sausage ragu by Sara Jenkins and Nancy Harmon Jenkins, adapted by Julia Moskin for NYT Cooking (unlocked)Bucatini with Swiss Chard, Raisins and Parm by Joshua McFadden by way of Nigella Lawson by way of Amateur GourmetCreamy Mushroom Pasta with Garlic Miso Butter by Chandra Ram for Food & WineNigella Lawson's famous lemon linguineChicken Piccata pasta by Anna Theoktisto for Food & WineSamin Nosrat's spicy tuna pantry pasta from Food and Wine

Richard is joined by Ahmet Dede and Maria Archer of Dede Restaurant to hear about how their chance meet in West Cork led to them creating a Michelin star haven.

We give a full recap of last nights Grammys. Including the performances and looks we loved, memorable speeches like Gaga and Jelly Roll and what in the world was going on with Cher. Also Justin Timberlake is getting ready to announce something plus Margot Robbie and Jacob Elordi's chemistry TOO MUCH for her Husband to handle???See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,' and it will move. Nothing will be impossible for you.” -Matthew 17:20   Welcome to The Adoption & Foster Care Journey—a podcast to encourage, educate and equip you as you care for children in crisis through adoption, foster care and kinship care.   On this episode, host Sandra Flach, talks with Derek Warren. Derek is a husband, father, and professional chef with over 20 years of experience in the kitchen. Alongside his wife, he and their family have walked the adoption and foster care journey, including parenting their son Xander, who has been impacted by FASD.    Out of both his professional background and lived family experience, Derek co-created Red Shoe Chefs, a father-son cooking project focused on practical kitchen skills, nutrition, and connection—especially for families navigating real-world challenges. Derek is passionate about using food, humor, and presence as tools for growth, healing, and relationship.   Listen to Sandra's conversation with Derek Warren on Episode 517 wherever you get your podcasts.   Please be sure to subscribe to the podcast, leave a review, and share it on your social media.   Links mentioned in this episode: The Adoption & Foster Care Journey AFCJ on YouTube justicefororphansny.org justicefororphansny.org/hope-community     Email:  sandraflach@justicefororphansny.org sandraflach.com Soul Care Saturday—52 Devotions for Foster and Adoptive Moms Orphans No More—A Journey Back to the Father book on Amazon Filled Retreat Mobilize Ohio ReNew Retreat in NC https://www.youtube.com/@RedShoeChefs

CW: As a heads up, Aaron describes the story of Sodom and Gomorrah, which includes mention of rape. If this is a tender subject for you, please take care while listening. This week, Mary B is joined by biblical scholars Jennifer Garcia Bashaw and Aaron Higashi to discuss their upcoming book Serving Up Scripture: How to Interpret the Bible for Yourself and Others. The book offers accessible tools for interpreting scripture with care, curiosity, and context. Rather than a black and white understanding of the text as right or wrong, Bashaw and Higashi invite readers to ask important questions of the text: What genre is this? Who wrote it, and under what circumstances? Who benefits from this interpretation, and which social relationships are being privileged? They also encourage theological reflection, asking what a passage suggests about God.Using cooking as a guiding metaphor, Serving Up Scripture treats biblical texts as ingredients to create a meaningful interpretation. In this conversation, Mary, Jen, and Aaron explore how this approach can help defang interpretations of the Bible that have been used to harm others. As Higashi, quoting St. Augustine, reminds us, “any understanding of the Bible that increases the two fold love between human beings and each other, or human beings and God is a good interpretation.”Jennifer Garcia Bashaw is a professor at Campbell University and an ordained Baptist minister. She has a PhD in New Testament from Fuller Seminary and is the author of Scapegoats: The Gospel through the Eyes of Victims and John for Normal People: A Guide through the Drama and Depth of the Fourth Gospel.Aaron Higashi is a public Bible scholar with a PhD in biblical interpretation from Chicago Theological Seminary. He writes Bible commentaries, including 1 & 2 Samuel for Normal People: A Guide to Prophets, Kings, and Some Pretty Terrible Men, and answers Bible questions on Instagram at @abhigashi.Preorder your copy of Serving Up Scripture wherever you buy books. Follow Jen on Instagram @jgbashaw and Aaron on TikTok @aaron.higashi and Instagram @abhigashi. Jennifer and Aaron's other books are available; just search for each of their names wherever you buy books. This is our last Found Family episode for a couple of months! I am taking a much-needed break. Feel free to peruse old episodes or join the very free Found Family crew over on Substack for a free monthly message from me. Support the show

Celebrity Chef Elizabeth Heiskell joins Paul to help get the Party started for Thursday's CFP Semifinal Game. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ben, Woods, and Paul are here for you on a Wednesday morning! We start the show with a little foreplay and get into a lengthy discussion about a place most men have probably been in the past at some point: The Friend-Zone. Then we set the menu for today's show and get to some Padres talk with the latest from the MLB Winter Meetings and a little nugget that Woodsy heard yesterday that makes him think AJ Preller might be working on something pretty wild this offseason... Listen here!

Sports Daily Full Show 26 November 2025

It's Thanksgiving Week, so what better time to talk about Food? As part of the Six Flags & Cedar Fair merger, a trend typically reserved for the Cedar Fair side of the aisle is making its way to Six Flags parks - the addition of an executive chef - including Chef Priscilla Hamilton, who joined Six Flags Over Georgia earlier this year.This week on the podcast, not only are we joined by Chef Priscilla, but we're also joined by Angel Salgado, the park's Food & Beverage manager, to talk about the culinary transformation that has taken place this season at Six Flags Over Georgia. With food becoming a more integral part of the theme park experience, we talk menu favorites, restaurant re-designs, and what it's like managing 39 dining outlets and more than 400 associates - all in the name of bettering Six Flags Over Georgia's culinary reputation! You can connect with the show by hitting us up on social media @Coaster101: Facebook  |  Twitter  |  Instagram. We also have a website, if you're into that sort of thing: www.coaster101.comAlso, be sure to subscribe to the podcast so you don't miss an episode! And please give us a rating and review wherever you listen, it helps new listeners find us!Find the latest and greatest Coaster101 and theme park-inspired merch at coaster101.com/merchThanks to JMMD Entertainment for providing our theme song. For more on them, check out jmmusicdesign.com.

Featured : CHRISTINA WARD, Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat — An American HistoryDoes God have a recipe? I know who to ask! Independent food historian Christina Ward's highly anticipated Holy Food explores the influence of mainstream (and fringe) religious beliefs on modern American food culture. It's the story of true believers and charlatans, of idealists and visionaries, and of the everyday people who followed them—often at their peril. Of course, religious beliefs have been the source of food "rules" since Pythagoras told his followers not to eat beans (because they contain souls, apparently), the Kosher and Halal rules that forbade he shrimp cocktail, or the long-ago Pope who forbade Catholics from eating meat on Fridays (fasting to atone for committed sins—or just needed to boost the fish market value?). Only in the United States—where the freedom to worship the God of your choice and sometimes of your own making—could people embrace such new ideas about religion...and what you're allowed to put in your mouth (I am going to have to revisit my comedy sketch God costume, aren't I…) By the way, if you aren't already enticed, Holy Food features over 75 recipes from religious and communal groups tested and updated for modern cooks. Maybe instead of a cocktail we should have a bake off? Episode was recorded live November 13, 2025.Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://peculiarbookclub.com/⁠⁠⁠⁠⁠⁠⁠Newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://eepurl.com/ixJJ2Y⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠VIP Membership: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://payhip.com/PeculiarBookClub⁠⁠⁠⁠⁠Youtube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@PeculiarBookClub/streams⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@peculiarbookclub.bsky.social⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠facebook.com/groups/peculiarbooksclub⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thepeculiarbookclub⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

When Passion Starts Feeling Heavy Have you ever loved something so deeply that it began to feel like a weight? That moment when your creative spark starts flickering under the pressure to perform? In this heartfelt episode of The Savory Shot, host Mica McCook sits down with Danielle Campbell, a Los Angeles–based chef, food stylist, and recipe developer, for an honest conversation about what it really means to live a creative life. The Real Story Behind Creative Hustle Danielle opens up about her journey from private chef to full-time food stylist, revealing the messy middle that rarely gets talked about. She shares how burnout, financial struggles, and being the “only one” in the room shaped her into the artist she is today. Together, Mica and Danielle explore what it means to find purpose again after exhaustion, how to set healthy boundaries, and why representation behind the camera matters. They also dive into the challenges of freelancing, the emotional toll of underpayment, and the growing presence of AI in creative work. Yet beneath it all runs a thread of hope—a reminder that creativity still belongs to those who keep showing up with heart. Tune In and Be Inspired If you've ever wondered whether your dream is still worth chasing, this episode will meet you where you are. Listen to “Cooking Up Dreams with Danielle Campbell” wherever you get your podcasts and be reminded that the journey to purpose is always worth taking. Meet Danielle Campbell In Episode 66 of The Savory Shot, Mica McCook chats with food stylist Danielle Campbell. They dive into the highs and lows of the food industry, overcoming freelance struggles, and the need for diversity. It's an honest talk filled with laughs, real stories, and empowering advice!

A chef sets out to reinvent the humble apron, growing it to a multi-million-dollar company while still working in restaurants at night. Side Hustle School features a new episode EVERY DAY, featuring detailed case studies of people who earn extra money without quitting their job. This year, the show includes free guided lessons and listener Q&A several days each week. Show notes: SideHustleSchool.com Email: team@sidehustleschool.com Be on the show: SideHustleSchool.com/questions Connect on Instagram: @193countries Visit Chris's main site: ChrisGuillebeau.com Read A Year of Mental Health: yearofmentalhealth.com If you're enjoying the show, please pass it along! It's free and has been published every single day since January 1, 2017. We're also very grateful for your five-star ratings—it shows that people are listening and looking forward to new episodes.

This episode of Expert Talk 9@9 with Tess Cacciatore is a beautiful mix of creativity, heart, and purpose! Tess is not only a producer, director, and host of Kitchen Cacciatore on Squirrel Network—she's also the visionary behind Yumi's Universe, a children's book series teaching peace, love, and harmony. Inspired by real acts of kindness, Tess created Yumi's adventures to show kids how to slow down, respect cultures, and embrace tranquility. From recipes in the kitchen to planting Peace Poles around the world, Tess proves that storytelling can inspire global change.Watch the full episode now on Squirrelr.com! And remember—new episodes premiere every Monday, Wednesday, and Friday at 9am PT.#ExpertTalk #TessCacciatore #YumisUniverse #PeaceEducation #KitchenCacciatore #ChildrensBooks #GlobalPeace #Creativity #Storytelling #LoveAndHarmony #SquirrelVision

In this episode we recap everything from the first Grand Prix event of the season. We talk camera angles, cooking GOEs, and setting up the tripod when you think you're going to cry.WE SOLD OUT BOTH OF OUR LIVE SHOWS AT SKATE AMERICAN IN LAKE PLACID… we've added an extra show at 11:30am!!!If you've bought tickets to any of our other shows check your email for a discount code!!! Tickets go live at 10am ESTCLICK HERE TO PURCHASE.Support us on Patreon: Patreon.com/TheRunthroughPodcastYoutube: The RunthroughPatreon subscribers gain access to each episode in video format a day before the audio release!

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

What's better than a bowl of homemade soup after a long, chilly day?If you've been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We're sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you'll want to add to your rotation.By the end of this episode, you'll discover:How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the weekVegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soupBeginner-friendly soups that are hearty enough to serve as a complete mealPress play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long!***This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France. Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish. La Baleine's salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants. Grab La Baleine's Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order!***Links:Kari's Sunny Chicken Soup with Lemon and Coconut from Food Friends' Substack Ribollita soup from Ina GartenKari's Tomato Soup from Food Friends' Substack, and slow cooker caramelized onions from Gimme Some Oven Sonya's Indian tomato soupCreamy Broccoli and Spinach SoupSoviet-style "Monday"...

In today's episode of the Kreatures of Habit Podcast, host Michael Chernow sits down with acclaimed NYC chef, author, restaurateur, and filmmaker Chris Scott for a raw and inspiring conversation about what life in the hospitality industry is really like—beyond the recipes and restaurants.Chris and Michael take a look under the hood (yes, this pun applies to restaurants, too):The state of the restaurant business in New York City and what makes it such a high-stakes environment.The major difference between restaurants and retail—and why staffing is the ultimate game-changer.Culinary training and fundamentals: why mastering the basics is the heartbeat of every successful chef.Nightmares from the kitchen that will make you cringe, laugh, and nod in recognition.The unique personalities in restaurants—employees, managers, and customers—and how to navigate them all.The humanity behind hospitality, where every employee is balancing their own ups and downs while serving others.From sink-or-swim environments to personal growth forged in the fire of the kitchen, this episode is packed with real stories, raw truths, and powerful life lessons. If you can't take the heat, stay out of the kitchen—but if you can, this conversation will light you up. See you next week, Kreatures!TIMESTAMPS: 2:22 – The state of the restaurant business in New York 12:40 – Sink or swim environments 26:02 – Chris's stories about Al Paris 40:34 – The restaurant Michael worked in when he got sober 46:35 – How restaurants differ from other businesses

On this episode of Together We Win, your hosts, President Steve Clark and VP Kerry Miller, sit down with Chef Eric Leblanc, MRA 2025 Chef of the Year and Culinary Director of Burtons Grill & Bar and Red Heat Tavern. From his early days in the kitchen to leading major restaurant operations, Eric's career is a masterclass in what a passion for the culinary world can achieve. He shares some of his favorite experiences along the way and gives us a behind-the-scenes look at exciting upcoming projects, including the opening of Burtons Grill & Bar's 24th location. You won't want to miss it!

Nathan Allman, co-founder of Chefs for Seniors, shares how a personal family story sparked a business transforming senior nutrition and care. Discover how in-home chefs bring personalized meals, companionship, and independence to seniors across 95+ markets.00:34- About Nathan AllmanNathan is the co-founder of Chefs for Seniors. He's been recognized as one of entrepreneurs at Entrepreneur magazine's Top Franchises to Start Under $50K.

Kerry Brodie is the founder and Executive Director of Emma's Torch, a non-profit social enterprise that provides refugees with culinary training and employability, equity and empowerment training. Kerry came up with the idea for  Emma's Torch while volunteering at a DC homeless shelter and made the connection between refugees looking for employment, and reports of understaffing in restaurants.  Since its founding in 2016, Emma's Torch has locations in New York City and recently opened in Washington D.C. and students of the culinary program have gone on to work all over in the restaurant industry.  Kerry and Jay talk about America's history as a nation of refugees and how the organization is managing the current backlash that refugees in America and other countries are facing. Today's episode was produced by Tani Levitt and Mijon Zulu. To check out more episodes or to learn more about the show, you can visit our website Allaboutchangepodcast.com. If you like our show, spread the word, tell a friend or family member, or leave us a review on your favorite podcasting app. We really appreciate it. All About Change is produced by the Ruderman Family Foundation. For video episodes, watch on⁠ ⁠⁠www.youtube.com/@therudermanfamilyfoundation⁠ Stay in touch: X:⁠ @JayRuderman⁠ |⁠ @RudermanFdn⁠ LinkedIn:⁠ Jay Ruderman⁠ |⁠ Ruderman Family Foundation⁠ Instagram:⁠ All About Change Podcast⁠ |⁠ Ruderman Family Foundation⁠ To learn more about the podcast, visit⁠ https://allaboutchangepodcast.com/⁠ Jay's brand new book, Find Your Fight, in which Jay teaches the next generation of activists and advocates how to step up and bring about lasting change. You can find Find Your Fight wherever you buy your books, and you can learn more about it at ⁠⁠⁠⁠⁠⁠⁠⁠www.jayruderman.com⁠⁠⁠⁠⁠⁠⁠⁠.

Ben Criddle talks BYU sports every weekday from 2 to 6 pm.Today's Co-Hosts: Ben Criddle (@criddlebenjamin)Subscribe to the Cougar Sports with Ben Criddle podcast:Apple Podcasts: https://itunes.apple.com/us/podcast/cougar-sports-with-ben-criddle/id99676

Ben Criddle talks BYU sports every weekday from 2 to 6 pm.Today's Co-Hosts: Ben Criddle (@criddlebenjamin)Subscribe to the Cougar Sports with Ben Criddle podcast:Apple Podcasts: https://itunes.apple.com/us/podcast/cougar-sports-with-ben-criddle/id99676

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.

This week, we're saying goodbye to part of the Gulf Coast Smoke Headquarters — and hello to more BBQ! We talk through the big change in our business and revisit the most popular recipes we've posted to YouTube, Instagram, and TikTok over the last two weeks. 

Get ready to explore, experiment, and own the kitchen! In this exciting episode of Blind Abilities, Jeff Thompson visits the Ready, Set, Prep program at State Services for the Blind of Minnesota—a hands-on class designed for blind and visually impaired students to learn cooking and life skills in a fully accessible kitchen. From learning how to shred chicken, use the oven, or master kitchen gadgets like garlic presses and rice cookers, students are not only building skills but gaining confidence, independence, and community. Led by rehabilitation teacher Kia Sadler and Pre-ETS counselor Kate Larson, the program is about more than food—it's about teamwork, creativity, and realizing that you can take the lead in your own kitchen. Hear from students who share their favorite recipes, learning moments, and how they're already impressing their families at home. This is where blind youth cook up confidence—one recipe at a time!   To find out more about the services provided at State Services for the Blind, and what they can do for you, contact Shane DeSantis at shane.desantis@state.mn.us or call Shane at 651-385-5205.   Full Transcript  

Last November Susie was a guest on the podcast sharing her decision to close the main part of her meal delivery business. It was a challenging time that had a huge roller coaster of emotions from grief, failure, awe and gratitude. Susie and I continued our 1:1 coaching sessions as she moved through the reinvention process. She has been working on a new part of her business and as we set a launch date, I challenged her to create a solo podcast episode sharing her journey to restart and how she is doing it differently. As always, I appreciate Susie's candor and humor as she shares her latest adventure as an entrepreneur. As of airing this episode, she is 54% of the way to her goal and you can support her at http://wellroundedmeals.net anytime with a cookbook purchase. The pre-sale is through August 4, 2025.

From homelessness to cooking for Team USA at the Olympics, to Food Network fame—Darnell "SuperChef" Ferguson has lived a life of extremes. But behind the fame and fire in the kitchen, his journey has been anything but smooth. In this powerful episode of Nightmare Success: In and Out, Darnell opens up about his early battles with the law, rebuilding his life through food, and the recent legal storm that nearly unraveled everything he worked for. We go deep into his rise from rock bottom, the pressures of success, the realities of public scrutiny, and what redemption means when your past keeps knocking on your door. This is a raw, unfiltered conversation about second chances, staying accountable, and finding purpose through the pain.Show sponsors: Navigating the challenges of white-collar crime? The White-Collar Support Group at Prisonist.org offers guidance, resources, and a community for those affected. Discover support today at Prisonist.org Protect your online reputation with Discoverability! Use code NIGHTMARE SUCCESS for an exclusive discount on services to boost your digital image and online reputation. Visit Discoverability.co and secure your online presence today. Skip the hassle of car shopping with Auto Plaza Direct. They'll handle every detail to find your perfect vehicle. Visit AutoPlazaDirect.com "Your personal car concierge!"

Intro Teaser:  How do you go from a high-powered banking career to stirring up cultural change one dish at a time? In this flavorful and fearless conversation, we sit down with Amalia Moreno-Damgaard—award-winning chef, author, cultural strategist, and Latina powerhouse. Born and raised in Guatemala, Amalia has turned her ancestral culinary roots into a mission: to build cultural bridges through food, storytelling, and inclusivity. From boardrooms to banquet tables, Amalia is redefining what it means to lead with flavor. She's not just cooking meals—she's crafting movements. In this episode, we explore her fascinating journey from international finance to founding Amalia Latin Gourmet, her insights on DEI in today's climate, and why Minnesota's food scene needs to bet big on diversity. Get ready to be inspired, empowered, and probably a little hungry.  This Week on The Empower Hour: What if the secret to stronger leadership, deeper inclusion, and cultural connection started in the kitchen? Meet Amalia Moreno-Damgaard—award-winning chef, bestselling author, keynote speaker, and former international banking executive—who turned her Guatemalan heritage into a global mission. Through her company, Amalia Latin Gourmet, she partners with top organizations to spark transformation through storytelling, Latin cuisine, and inclusive leadership. In this episode, we talk about: Her journey from corporate banking to building a Latin gourmet brand How food became her tool for cultural education and empowerment Competing in Carla Hall Presents Favorite Chef (and making it to the finals!) Why DEI needs a rebrand—and how storytelling can lead the way What cities like Minneapolis-St. Paul must do to invest in diverse food culture The process behind writing her award-winning books (and the third one in progress) Whether you're a foodie, a founder, or a fierce advocate for equity—this episode will feed your mind and soul.

Send us a textIn this flavorful and focused episode of Joey Pinz Discipline Conversations, Tanya Alfonso — chef-trained tech executive and cybersecurity leader at Vicarious — joins us from Pax8 Beyond 2025 to talk about precision, process, and performance in the kitchen and in business.From her IBM days to knife skills in culinary school, Tanya shares how her love for cooking fuels her leadership style. Organization, attention to detail, and routine aren't just part of her home kitchen — they're baked into her approach to cybersecurity, MSP partnership, and life.At Vicarious, Tanya helps Managed Service Providers streamline vulnerability remediation, not just detection. She explains how Vicarious goes beyond patching to include patchless protection and scripting — essential in a landscape where 50% of threats won't have a patch available.We also dive into Tanya's take on discipline, mental focus, and personal joy. From 5:30 a.m. workouts to weekly fridge cleans, she shares how consistency fuels both her work-life balance and professional growth. 

How alarming was the two-hour stoppage in play during Chelsea's Round of 16 match in Charlotte, with the World Cup on the horizon next year? What specifically has been so impressive about PSG's play that no other side has matched at the Club World Cup? Will we see Harry Kane pick up another Golden Boot this summer and why will he be desperate to win it? Gary, Micah and Alex Aljoe also discuss the England U21's brilliant victory in the European Championships and what is next for Harvey Elliott. Every single match of the Club World Cup is available to watch live and for free on the DAZN app — no subscription required. For more Goalhanger Podcasts, head to www.goalhanger.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, in Lomita, California, a couple runs their own restaurant, and seems to be doing well, until the wife leaves in a drunken rage. The husband tells people she moved "to the mountains", but the truth is much darker. He ends up telling his daughter what happened, leading to an insane police confession, after a splashy suicide attempt. This chef ended up disposing of his wife's body, in the most appropriate way, for his profession!!Along the way, we find out that you definitely want that "best Halloween decorations" lawn sign, that you can always score drugs at any restaurant in the country, and that if you're going to murder your spouse, do it in a way that meshes well with your profession!!Hosted by James Pietragallo and Jimmie WhismanNew episodes every Thursday!Donate at: patreon.com/crimeinsports or go to paypal.com and use our email: crimeinsports@gmail.comGo to shutupandgivememurder.com for all things Small Town Murder & Crime In Sports!Follow us on...twitter.com/@murdersmallfacebook.com/smalltownpodinstagram.com/smalltownmurderAlso, check out James & Jimmie's other show, Crime In Sports! On Apple Podcasts, Spotify, Amazon Music, Wondery, Wondery+, Stitcher, or wherever you listen to podcasts!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.