Podcasts about culinary

Erika talks with medical doctor Miles Hassell about taking ownership of your own health. Through thoughtful eating and by giving your palate a chance to develop an appreciation for the richness of available food, you can have a transformative impact on the quality of your life and your body's ability to resist disease.Dr. Miles Hassell is the founder and Chief Medical Officer of GreatMed.org and co-author of Good Food Great Medicine, now in its 4th edition.Check out the podcast Walk, Don't Run to the Doctor with Miles.Dr. Erika Barber teaches in George Fox University's physician assistant program and holds board certification in internal medicine and geriatrics.If you enjoy listening to the George Fox Talks podcast and would like to watch, too, check out our channel on YouTube! We also have a web page that features all of our podcasts, a sign-up for our weekly email update, and publications from the George Fox University community.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the MAGA Supreme Court was “bench slapped” in open court.Then, on the rest of the menu, authorities in Utah say two men have been arrested on suspicion of placing an incendiary device under a news media vehicle in Salt Lake City; the privately- funded National Center for Civil and Human Rights in Atlanta expanding at a critical moment in US history is not immediately subject to King Krasnov's whims; and one of the GOP's most prominent foreign affairs hawks is so concerned about WWIII after Russia's escalation, that he announced his retirement.After the break, we move to the Chef's Table where Ukrainian drones struck one of Russia's largest oil refineries; and, Brazil's Lula pushed back against Trump's tariff threat, telling the mumbling authoritarian the country's democracy ‘is not on the table.'All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Fluent Fiction - Norwegian: From Sea to Soup: A Chef's Journey to Culinary Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-09-13-22-34-02-no Story Transcript:No: Høsten hadde lagt seg over Bergen som et mykt teppe av farger.En: Autumn had settled over Bergen like a soft tapestry of colors.No: Ved Fisketorget var det ingen mangel på liv.En: At the Fisketorget, there was no shortage of life.No: Stemmene fra folk blandet seg med den friske duften av sjø i luften.En: The voices of people mingled with the fresh scent of the sea in the air.No: Bodene var fylt med glinsende fisk, reker, krabber og muslinger.En: The stalls were filled with glistening fish, shrimp, crabs, and mussels.No: Midt i denne summende atmosfæren sto Sindre, en ung og håpefull kokk.En: In the midst of this bustling atmosphere stood Sindre, a young and hopeful chef.No: Sindre så nervøst rundt seg.En: Sindre looked nervously around him.No: Årets sjømatfestival var rett rundt hjørnet.En: The annual seafood festival was just around the corner.No: Han ønsket så inderlig å imponere dommerne med en unik sjømatrett.En: He so desperately wanted to impress the judges with a unique seafood dish.No: Problemet var at han ikke kjente de lokale fisketypene godt nok.En: The problem was that he didn't know the local fish types well enough.No: Han hadde hørt om Elin, en erfaren fiskehandler kjent for sin kunnskap om havets frukter.En: He had heard of Elin, an experienced fishmonger known for her knowledge of the sea's treasures.No: Etter å ha vurdert sine muligheter, bestemte Sindre seg for å svelge stoltheten sin.En: After considering his options, Sindre decided to swallow his pride.No: Han nærmet seg Elin som sto bak disken sin, sorterte fersk makrell og torsk.En: He approached Elin, who stood behind her counter, sorting fresh mackerel and cod.No: "Hei, jeg heter Sindre," begynte han.En: "Hi, my name is Sindre," he began.No: "Jeg trenger hjelp med å finne de beste ingrediensene til festivalen.En: "I need help finding the best ingredients for the festival.No: Vil du hjelpe meg?En: Will you help me?"No: "Elin smilte vennlig.En: Elin smiled warmly.No: "Selvfølgelig, Sindre.En: "Of course, Sindre.No: Hva ønsker du å lage?En: What do you want to make?"No: "Sindre delte sin idé, mens Elin lyttet oppmerksomt.En: Sindre shared his idea while Elin listened attentively.No: "Dette høres spennende ut," sa hun og begynte å plukke ut noen av de fineste fiskene og skalldyrene.En: "This sounds exciting," she said and began picking out some of the finest fish and shellfish.No: "Disse vil gjøre seg flott i retten din.En: "These will do wonderfully in your dish."No: "I bytte tilbød Sindre sine ferdigheter som kokk.En: In exchange, Sindre offered his skills as a chef.No: Han lovte å lage noe spesielt med de ingrediensene Elin foreslo.En: He promised to create something special with the ingredients Elin suggested.No: Samarbeidet deres var som en perfekt symfoni, med Sindre som skapte og Elin som veiledet.En: Their collaboration was like a perfect symphony, with Sindre creating and Elin guiding.No: Festivaldagen kom med klare skjerf og dunjakker.En: The day of the festival arrived with bright scarves and down jackets.No: Stedet var fylt med boder, musikk, og lukten av sjømat.En: The place was filled with stalls, music, and the smell of seafood.No: Sindre sto ved en liten stand, med Elin ved sin side, klar til å servere retten sin til dommerne.En: Sindre stood at a small stand, with Elin by his side, ready to serve his dish to the judges.No: Når tiden kom, bar Sindre forsiktig frem fatet: en kreativ vri på en klassisk fiskesuppe, krydret med lokale urter og pyntet med små, elegante stykker laks og blåskjell.En: When the time came, Sindre carefully carried forward the platter: a creative twist on a classic fish soup, seasoned with local herbs and garnished with small, elegant pieces of salmon and mussels.No: Han så på dommerne mens de smakte, og ventet spent på reaksjonen.En: He watched the judges as they tasted, waiting anxiously for their reaction.No: Dommerne smilte anerkjennende.En: The judges smiled appreciatively.No: "Dette er noe annerledes," sa en av dem.En: "This is something different," one of them said.No: "Kreativt og godt balansert.En: "Creative and well-balanced."No: "Da vinnerne ble ropt opp, fikk Sindre en spesiell omtale for kreativitet.En: When the winners were announced, Sindre received a special mention for creativity.No: Med hevede skuldre og et bredt smil, takket han Elin åpent for hennes uunnværlige hjelp.En: With shoulders raised and a broad smile, he openly thanked Elin for her invaluable help.No: Sindre lærte den dagen at samarbeid kan føre til noe fantastisk.En: Sindre learned that day that collaboration can lead to something fantastic.No: Byens smaker ble en del av hans kulinariske reise, og han forlot festivalen med mer enn bare en pris – han hadde vunnet en verdsatt venn og rådgiver i Elin.En: The city's flavors became a part of his culinary journey, and he left the festival with more than just a prize—he had gained a cherished friend and advisor in Elin.No: Sammen gikk de langs kaien etter festivalen, omfavnet av lyden av sjøen og vissheten om at fremtidens retter ville bære spor av dagens lærdom.En: Together they walked along the quay after the festival, embraced by the sound of the sea and the certainty that future dishes would bear traces of the day's lessons. Vocabulary Words:settled: lagt segtapestry: teppemingled: blandet segbustling: summendenervously: nervøstannual: årligedesperately: inderligimpress: imponereexperienced: erfarenconsidering: vurdertoptions: muligheterswallow: svelgepride: stolthetenattentively: oppmerksomtsuggested: foreslocollaboration: samarbeidetsymphony: symfonibrisk: klarestand: standplatter: fatetcreative: kreativseasoned: krydretherbs: urtergarnished: pyntetelegant: eleganteappreciatively: anerkjennendebalanced: balansertcherished: verdsattadvisor: rådgiverjourney: reise

REVIEW 3: A segment with Lorenzo Fiori, discussing an Italian recipe for Milan rice with saffron and wine recommendations. Fiori shares culinary expertise on preparing this classic Milanese dish, explaining traditional techniques and ingredients. The conversation includes pairing suggestions and cultural context about Italian cuisine and dining traditions from the Lombardy region.

Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!Link to our article from Executive Tradeshow Magazine:Podcast Generating Buzz for Restaurant Events' ShowsTakeaways: Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors. The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage. In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences. Cultural representation in food is vital, as it fosters connections and understanding across diverse communities. Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google. The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps. Crab Island Seafood Company | Seafood SpreadsDel Encanto Foods

Our guest this week is Mark Reinfeld of Boulder, CO who is an award-winning chef, best-selling author and authority on plant-based cuisine. He is also the father of two young boys, including one with Angelman SyndromeMark and his wife, Ashley Boudet, have been married for 10 years and are the proud parents of two boys: River (7) and Sage (9) who has Angelman Syndrome. With more than two decades of experience, Chef Mark has written several acclaimed cookbooks, including The 30-Minute Vegan series, and has been recognized as a leader in the vegan and conscious cooking space.  Mark is also founder of the Vegan Fusion Culinary Academy, where he trains the next generation of plant-based chefs.  His work emphasizes flavor, nutrition, and compassion, making him a sought-after speaker, consultant, and culinary instructor around the world.Mark also leads or co-leads two dads groups of fathers raising children with special needs and is the author of the forthcoming book entitled: Islands Of Peace: Navigating The World Of Special Needs Parenting.We'll hear Mark's story on this episode of the SFN Dad to Dad Podcast.Show Notes - Phone – 808-652-5904 Email – info@chefmarkreinfeld.com LinkedIn –  https://www.linkedin.com/in/mark-reinfeld-6921344/ Website - https://www.chefmarkreinfeld.com/ Website – https://www.ohanavitality.org/ Books – Healing The Vegan Way - https://tinyurl.com/vnauxsw7The Ultimate Age Defying Plan - https://tinyurl.com/h9b3u7u5Islands Of Peace: Navigating The World Of Special Needs ParentingSpecial Fathers Network -SFN is a dad to dad mentoring program for fathers raising children with special needs. Many of the 800+ SFN Mentor Fathers, who are raising kids with special needs, have said: "I wish there was something like this when we first received our child's diagnosis. I felt so isolated.  There was no one within my family, at work, at church or within my friend group who understood or could relate to what I was going through."SFN Mentor Fathers share their experiences with younger dads closer to the beginning of their journey raising a child with the same or similar special needs. The SFN Mentor Fathers do NOT offer legal or medical advice, that is what lawyers and doctors do. They simply share their experiences and how they have made the most of challenging situations.Check out the 21CD YouTube Channel with dozens of videos on topics relevant to dads raising children with special needs - https://www.youtube.com/channel/UCzDFCvQimWNEb158ll6Q4cA/videosPlease support the SFN. Click here to donate: https://21stcenturydads.org/donate/Special Fathers Network: https://21stcenturydads.org/  SFN Mastermind Group - https://21stcenturydads.org/sfn-mastermind-group/

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, as Trump musters his illegal Federal shock troops to invade and occupy major Democratic Sanctuary cities and states, leaders of those Cities and States have unleashed an unexpected push back.Then, on the rest of the menu, the Oregon Senate's top three Democrats, and two of the state's only Black lawmakers, received bomb threats at their homes over the Charlie Kirk killing; historically Black colleges across the United States issued lockdown orders and canceled classes after receiving threats over the Charlie Kirk killing; and, the two people who were detained, publicly named and later released following the killing of Charlie Kirk, continue to face an onslaught of death threats and stalking, even after police said they were not suspects.After the break, we move to the Chef's Table where thousands in Slovakia gathered in an escalation of previous protests against the pro-Russian policies of Prime Minister Fico; and, while Trump shuffles and mumbles, France deployed fighter jets and the UK announced fresh sanctions against Russia over its drone attack over Poland.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's FBI is in total shambles as Kirk's killer escapes.Then, on the rest of the menu, Texas dropped its lawsuit against a doctor accused of “illegally” providing care to transgender youth; the Oregon couple who are members of a Christian anti-medicine cult and let their newborn baby die while waiting for a miracle, will serve only thirty days in jail; and, Trump cut grants for minority-serving colleges, declaring them unconstitutional and discriminatory against white men.After the break, we move to the Chef's Table where the German parliament lifted the immunity of a prominent far-right lawmaker who was recently accused of being a spy; and, a New Zealand court rejected the latest bid by internet racketeer Kim Dotcom to halt his deportation to the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, will Trump's attorney face sanctions for lying about the Epstein letter?Then, on the rest of the menu, Intel's most senior woman leader has been forced out; former school board member Jennifer Jenkins who defeated a Mom's for Liberty co-founder, challenges MAGA-extremist Ashley Moody for a US Senate seat in Florida; and, a Georgia judge will toss the landmark racketeering charges against sixty-one ‘Cop City' protesters.After the break, we move to the Chef's Table where a spy network being built across Europe by Belarus was broken up by the intelligence services from the Czech Republic, Hungary and Romania; and, NATO held Article 4 consultations after Polish and Dutch jet fighters shot down Russian drones in Poland airspace.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

„Bez příkras, bez miss ČR, která by to uváděla a bez kejklířů. Jde mi o motivaci kuchařů, posouvání vpřed, o kuchařské živočišno. Baví mě pro Česko někoho objevit. Culinary Symposium Prague letos změní místo konání, navíc tři ze šesti kuchařů připraví ochutnávku pro každého návštěvníka“ říká Tomáš Kalina, zakladatel a organizátor akce Symposium Culinary Prague, která vozí do Prahy špičkové světové kuchaře.Líbí se Vám tento díl? Napište nám o tom!

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn't accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray's take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We'll break down: ▶︎ Why “we don't do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you've ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what's right—this conversation is for you.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Stephen Miller's wife is losing it over Gavin Newsom's mockery.Then, on the rest of the menu, while DHS continues to post propaganda about the arrests on the fire line in Washington State, wildfire veterans say the operation was nearly unprecedented and a breach in longstanding protocol that federal agents don't disrupt emergency responders to check immigration status; a drug dealer whose sentence was commuted by Trump has been found guilty of violating terms of his release after a spate of recent crimes; and, Democratic lawmakers on the House Intelligence Committee want the Trump administration to give its reasons for revoking the security clearances of thirty-seven current and former national security officials.After the break, we move to the Chef's Table where Moldova's president accused Russia of conducting a ‘hybrid war' ahead of the nation's key elections; and, US tech companies enabled the surveillance and detention of hundreds of thousands in China.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Discover how exceptional hospitality transforms senior living dining in this essential Tips from Trestle episode. Host Aaron Fish interviews Shawn McGregor, Senior Executive Chef at Healthcare Services Group, who oversees culinary operations for over 2,000 kitchens nationwide. Learn proven strategies for staff training, showtime cooking engagement, and managing dietary restrictions in senior care. Sean shares powerful resident connection stories and reveals why getting chefs out of the kitchen creates unforgettable experiences for prospects and residents alike. This episode provides actionable insights for senior living operators, executive chefs, and marketing directors on leveraging food service as a powerful sales and engagement tool. Topics include kitchen tours, resident satisfaction surveys, clinically-driven menus, and creating authentic hospitality moments that drive occupancy and retention in today's competitive senior living market.Tips from Trestle is sponsored by:eMenuChoice: https://bit.ly/TFT_eMenuWiseOx: https://bit.ly/TFT_WiseOxBen E Keith Foods: https://bit.ly/TFT_BEKAdvantageTrust GPO: https://bit.ly/TFTAdvTrust#TFT431 #SeniorLiving #ChefDriven #HospitalityExperience #SeniorCare #FoodServiceInnovation #CulinaryWellness #ResidentEngagement #AssistedLiving #HealthyAging #CommunityDining #ElderCare #SeniorLivingMarketing #ShowtimeCooking #DiningExperience #SeniorNutrition

Discover everything Cayuga County has to offer, from seasonal outdoor activities and unique culinary experiences like the Sweet Treats Trail, to art and music festivals, wineries, and community events. We dive into the area's stunning landscapes shaped by its unique geography and agricultural roots, especially in wine, apple, and agricultural production. Whether you're interested in lakeside adventures, historic sites, or charming B&Bs, this episode has something for every traveler. Our conversation also highlights the Erie Canal bicentennial, the enduring legacy of Harriet Tubman and women's history, and how Cayuga County continues to inspire travelers with its blend of culture, cuisine, and outdoor beauty.

A teacher offers a culinary class at a traditional urban high school in Ohio. There is a waiting list to be in the class. What gives?! How is this teacher making real food – preparing it, cooking it, and eating it – cool? Leona Vrbanac shares her secrets and tips in today's episode. She explains how she helps teens move from embracing junk to nourishing themselves with food that they harvest and learn to prepare themselves! The skills she helps them acquire serve them for the rest of their lives. Follow Leona on Instagram at @eat.love.learn Join our Nourishing Our Children group at nourishingourchildren.org/groups Check out our sponsors: American Blossom Linens and Sirius Nutrition  

This week, we discuss donuts and sample a few of our favorite varieties.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, MAGA Republicans pulled an “insane” last minute scheme in court.Then, on the rest of the menu, Intel said DEI was ‘instrumental' to innovation, then suddenly stopped talking about it when Trump confiscated part of the company; Trump ordered a Peace Vigil that has stood in Lafayette Park for over forty years dismantled for being a “hazard to those visiting the White House and the surrounding areas;” and, a MAGA Marines' shocking ties to pro-Russian neo-Nazis has been exposed after Raw Story sued the Trump-led Naval Criminal Investigative Service.After the break, we move to the Chef's Table where South Korea leaders feel betrayed over the detainment of hundreds of workers at the Hyundai plant raid in Georgia; and, undersea cables cut in the Red Sea disrupted internet access in Asia and the Mideast.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

One of the underreported casualties of any war is culinary culture. It's not just family recipes that might get lost; when you recognize the importance of food to our essential humanity, you can quickly see how the loss of culinary traditions can lead to an erasure of cultural and identity. This is the terrain author and human rights investigator Michael Shaikh explores in his new book The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found.rnrnRaised in Cleveland and Karachi, Shaikh has worked for nearly two decades in the field of human rights, spending extensive time in conflict zones mostly in Asia and the Middle East. Shaikh's book explores the impact of conflict on the most essential of human traditions--what we cook and how we nourish ourselves and our souls. From a refugee camp in Bangladesh to the legacy of Nazism and Soviet rule on Eastern European traditions, Shaikh unpacks what might have been lost if not for the resilience of diasporic communities and the amazing activists, home cooks, and chefs who have kept traditions alive.rnrnJoin us for a conversation moderated by chef and Marine Corps veteran Ben Bebenroth of the nonprofit Spice Field Kitchen.

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, the most dangerous nepo baby in American history was not put under oath by the MAGA Chairman from Idaho when he repeatedly lied in the Senate Health Department hearing.​​​​​​Then, on the rest of the menu, five-time draft-dodger Trump really wants to rebrand the Department of Defense to the Department of War; Brett Kavanaugh is doing his best to rebrand the Supreme Court's “shadow docket” by another name; and, US employers adding just 22,000 jobs last month means Trump will fire whoever at the Labor Department released the report.After the break, we move to the Chef's Table where South Korea expressed ‘concern and regret' over a US immigration raid at Hyundai's Georgia plant that apprehended over four-hundred-fifty South Koreans, including the executives; and, prosecutors in Argentina charged the daughter of a fugitive Nazi official with trying to hide a stolen 18th-century painting from authorities.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Tulsi Gabbard's reckless outing of a CIA officer has exposed the staggering incompetence of this administration, again.Then, on the rest of the menu, Oregon, Washington and California are forming a new public health partnership aimed at preserving access to vaccines; the Navy reversed its demotion of drunk quack MAGA Ronny Jackson; and, Trump's surge of federal law enforcement into Washington, DC, is exposing the FBI's fleet of unmarked cars, risking its ability to do its most sensitive national security and surveillance work.After the break, we move to the Chef's Table where Nepal blocked Facebook, Xitter, YouTube and others for failing to register with the government; and, China's military parade revealed new hypersonic missiles, drone submarines and ICBMs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Tamsin Daniel, a senior marketing professional and Head of Marketing at Firetree Chocolate, shares her embarrassing culinary f*ck up while supporting celebrity chef Meena Patak during a cooking show filmed in India. What begins as an exciting opportunity quickly descends into chaos with illness and a fundamental misunderstanding about chickpeas.

Join host Amy Sherman on this episode of "Behind the Mitten" as she sits down with Brian Smith, the Food and Beverage Director at Treetops Resort in Gaylord, to explore an extraordinary culinary experience that celebrates Michigan's vibrant autumn season.Discover the magic behind the Fall Color Tour and Progressive Dinner, a unique event that pairs the breathtaking fall foliage of Northern Michigan with exquisite cuisine and local beverages.Brian Smith shares insights into the creative process behind the event, where guests embark on a leisurely golf cart journey across the Jones Masterpiece Golf Course. Along the way, they savor Michigan-made beer and wine, accompanied by fall-themed hors d'oeuvres, all while capturing the stunning views of the resort's colorful landscape.Dinners are: Friday, October 3rd and Saturday, October 4th and Friday, October 10th.The event is just $154 per person. The price includes FIVE drink tastingsand all taxes and fees. Whether you're a foodie, a nature lover, or simply seeking a unique getaway, this episode will inspire you to experience the autumnal beauty and culinary delights at Treetops Resort.Tune in to discover how Treetops Resort is redefining the fall season with this sensory sensation, and get ready to plan your visit to Michigan's most spectacular resort.Seating is limited. To reserve a Treetops Resort Getaway anytime of year visit www.treetops.com or call 888-TREETOPS.

Yeehaw (in space!) The OSPod crew is exploring their musical interests and exposing their baking disasters in yet another thrilling installment of the Overly Sarcastic Podcast. So grab your ray guns and cowboy hats and listen along! Our podcast, like our videos, sometimes touches on the violence, assaults, and murders your English required reading list loves (also we curse sometimes). Treat us like a TV-14 show.OSP has new videos every Friday:https://www.youtube.com/c/OverlySarcasticProductionsChannelQuestion for the Podcast? Head to the #ask-ospod discord channel:https://discord.gg/OSPMerch:https://overlysarcastic.shopFollow Us:Patreon.com/OSPTwitter.com/OSPyoutubeTwitter.com/sophie_kay_Music By OSP Magenta ★ Support this podcast on Patreon ★

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, MAGA leaders in Congress instantly folded during a contentious cross examination at a heated hearing about Trump's cover up of his dark past.Then, on the rest of the menu, the just-resigned director of the CDC's National Center for Immunization and Respiratory Disease, accused Robert F Kennedy Jr of promoting eugenics; concerns about possible deportation are at the top of the mind as Oregon's roughly half million students return to their classrooms; and, Trump is moving the Space Command from its fortified base buried deep in the Rocky Mountains, to an area out in the open in the Redneck Riviera of Alabama.After the break, we move to the Chef's Table where NATO is working to thwart Russian jamming of civilian flights, two days after a jet carrying European Commission President Ursula von der Leyen was targeted; and, the shooting death of an Indonesian diplomat in Peru is being investigated as a contract killing.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

When someone is battling cancer, nourishment is often the last thing on their mind, yet it's one of the most critical factors in treatment and recovery. In this episode of the Charity Charge Show, we sat down with Courtney Johnson, Founder & CEO of Culinary Care, to hear how her personal journey sparked a movement delivering meals and hope — to cancer patients.A Mission Born from Personal LossCourtney's story began in 2006, when she lost her father to lung cancer. During his treatment, neighbors and friends brought meals to her family every day. Those meals provided more than nourishment, they brought comfort, normalcy, and moments of joy during a painful time.Years later, after graduating college, Courtney found herself asking a simple but profound question: What about families who don't have that kind of support network? That question planted the seed for Culinary Care.The nonprofit launched in Chicago with a simple vision: combine culinary excellence with human care to deliver meals that restore dignity and community to patients facing cancer treatment.About Charity Charge:Charity Charge is a financial technology company serving the nonprofit sector. From the Charity Charge Nonprofit Credit Card to bookkeeping, gift card disbursements, and state compliance, we help mission-driven organizations streamline operations and stay financially strong. Learn more at charitycharge.com.

Join us for a deliciously fun episode as Julius Fiedler - filmmaker turned food creator and author - shares his passion for slow food, naturally plant-based recipes, global culinary adventures, and the stories behind the world's most memorable dishes. From the art of fermentation (and a few kitchen disasters) to the secrets of authentic recipes and the joy of cooking with humble ingredients, Julius takes us on a journey through tradition, travel, and taste. Discover why slow food matters, how culinary traditions are preserved, and what happens when you try to recreate street food classics at home. Plus, Julius reveals his favourite dishes, guilty pleasures, and the one ingredient he pretends to like. Whether you're a seasoned foodie or just love a good story, this episode will inspire you to savour every bite, and maybe even dust off your pressure cooker. Julius Fiedler is a filmmaker-turned-content-creator dedicated to promoting a natural, unprocessed approach to plant-based food. After moving from Germany to the UK in 2017, his journey took off during the Covid pandemic with free online sourdough classes as “Baking Hermann.” He later worked as a food stylist at Jamie Oliver HQ before building his own platforms. Now, his videos reach millions across Instagram, TikTok, and YouTube, sharing traditional vegan techniques learned from local cooks worldwide. A Slow Food ambassador, Julius believes food should align with nature and sustainability. Naturally Vegan is his debut book. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, world leaders are furious at Trump after Russia's attempt to assassinate European Commission President Ursula von der Leyen in a GPS jamming operation that forced her plane to land in Bulgaria.Then, on the rest of the menu, Trump's authoritarian policies sparked protests in multiple US cities on Labor Day;  a Democrat and a Republican will team up to try to ban masked law enforcement in Oregon; and, the MAGA Supreme Court is poised to rip a new hole in the Constitution.After the break, we move to the Chef's Table where African media grilled FIFA's Infantino about fans and players being safe from MAGA thugs and officials at the 2026 World Cup in the United States; and, German authorities warned people against becoming ‘disposable agents' for Russia.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

How to cook, plan, and host with ease—even in the tiniest of spaces. Carol Buchan,  renowned  sailor and author of Northwest Cooking Afloat, shares practical tips for stress-free entertaining, from prosciutto-wrapped scallops to berry crisps. With simple planning and make-ahead menus, she shows how gatherings—on the water or anywhere—can be joyful, memorable, and easy. www.hostwithconfidencepodcast.com 

Fluent Fiction - Catalan: From Market Stands to Magic: Laia and Oriol's Culinary Adventure Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-08-30-22-34-02-ca Story Transcript:Ca: El so dels colors vibrants envoltava la Boqueria.En: The sound of vibrant colors enveloped la Boqueria.Ca: Laia, amb la seva càmera en mà, s'endinsava entre les parades.En: Laia, with her camera in hand, was venturing between the stands.Ca: Era l'última setmana de l'estiu, i l'aroma de les fruites fresques i les espècies omplia l'aire.En: It was the last week of summer, and the aroma of fresh fruits and spices filled the air.Ca: Buscava alguna cosa especial per al seu bloc, un petit racó de màgia que captés l'essència de Barcelona.En: She was searching for something special for her blog, a small corner of magic that captured the essence of Barcelona.Ca: A prop de la parada de formatges, Laia es va trobar amb Oriol.En: Near the cheese stand, Laia encountered Oriol.Ca: Els seus ulls es van creuar mentre ell provava uns talls de formatge artesanal.En: Their eyes met as he sampled some slices of artisanal cheese.Ca: "Oi que aquest formatge és impressionant?" va dir ell amb entusiasme.En: "Isn't this cheese amazing?" he said enthusiastically.Ca: "Sí, és increïble!", va respondre Laia.En: "Yes, it's incredible!" replied Laia.Ca: Ell li va explicar que era un xef acabat de traslladar a la ciutat.En: He explained that he was a chef who had just moved to the city.Ca: Va parlar apassionadament del menjar local i de les seves ambicions per obrir un petit restaurant que homenatgés les arrels culinàries catalanes.En: He spoke passionately about local food and his ambitions to open a small restaurant that honored Catalan culinary roots.Ca: Laia va veure una oportunitat.En: Laia saw an opportunity.Ca: "Per què no fem alguna cosa junts aquí? Podríem crear una experiència de tast que la gent no oblidi mai", va proposar.En: "Why don't we do something together here? We could create a tasting experience that people will never forget," she proposed.Ca: Oriol, sense dubtar-ho, va acceptar.En: Without hesitation, Oriol agreed.Ca: Decidiren compartir una de les seves noves receptes amb els visitants de la parada.En: They decided to share one of his new recipes with the visitors of the stand.Ca: Havia preparat una tapa especial inspirada en els sabors de la tardor: carabassa rostida amb mel i ametlles, un plat senzill però amb essència.En: He had prepared a special tapa inspired by the flavors of autumn: roasted pumpkin with honey and almonds, a simple but flavorful dish.Ca: Mentre es preparaven, Montserrat va aparèixer al costat de Laia.En: As they were preparing, Montserrat appeared beside Laia.Ca: "He sentit que estaràs fent alguna cosa emocionant", va dir amb un somriure ampli.En: "I heard you'll be doing something exciting," she said with a broad smile.Ca: Sempre havia animat Laia a perseguir els seus somnis.En: She had always encouraged Laia to pursue her dreams.Ca: Amb el suport mutu i la passió desbordant, Laia i Oriol van començar a oferir petites porcions de la tapa als visitants.En: With mutual support and overflowing passion, Laia and Oriol began offering small portions of the tapa to visitors.Ca: La màgia va començar a escampar-se.En: The magic began to spread.Ca: Les rialles i els comentaris elogiosos dels visitants van atraure més gent.En: The laughter and praise from the visitors attracted more people.Ca: Tot el mercat vibrava amb energia.En: The entire market buzzed with energy.Ca: Poc després, un escriptor local de revista passava per allà i es va adonar del moviment.En: Soon after, a local magazine writer was passing by and noticed the activity.Ca: Interessat, va parlar amb Laia i Oriol, oferint-los un espai al pròxim número.En: Interested, he spoke with Laia and Oriol, offering them a spot in the next issue.Ca: Aquella tarda a la Boqueria va ser només el començament.En: That afternoon at la Boqueria was just the beginning.Ca: Combinant les seves habilitats úniques, Laia i Oriol van acabar col·laborant en futurs projectes.En: Combining their unique skills, Laia and Oriol went on to collaborate on future projects.Ca: Laia va aprendre que treballar amb altres podia aportar perspectives fresques, mentre que Oriol va guanyar la confiança necessària per compartir les seves creacions culinàries més enllà del seu petit racó de ciutat.En: Laia learned that working with others could bring fresh perspectives, while Oriol gained the confidence needed to share his culinary creations beyond his small corner of the city.Ca: Quan la Diada Nacional de Catalunya s'acostava, amb banderes senyeres onejant a cada carrer, Laia i Oriol es veieren de nou al mercat.En: As the Diada Nacional de Catalunya approached, with senyeres flags waving on every street, Laia and Oriol met again at the market.Ca: Aquesta vegada, no només com a col·laboradors, sinó com a amics que compartien un amor per la cultura i la gastronomia catalana.En: This time, not just as collaborators, but as friends sharing a love for Catalan culture and gastronomy.Ca: Va ser més que una simple trobada; va ser un començament, un moment de connexió en un món ple d'històries per descobrir i compartir.En: It was more than just an encounter; it was a beginning, a moment of connection in a world full of stories to discover and share. Vocabulary Words:the sound: el sovibrant: vibrantsenveloped: envoltavathe stand: la paradathe aroma: l'aromathe spice: les espèciesspecial: especialthe cheese: el formatgethe slice: els tallsartisanal: artesanalthe chef: el xefenthusiastically: amb entusiasmeambition: ambicionsopportunity: oportunitatto propose: va proposarthe recipe: la receptaroasted: rostidathe honey: la melthe almond: les ametllesthe dish: el platto prepare: es preparavensupport: el suportoverflowing: desbordantthe energy: l'energiato notice: es va adonarinterested: interessatto offer: oferirthe skill: les habilitatsconfidence: la confiançaapproached: s'acostava

Grassroots advocates are the lifeblood of the ACA, and our Connect to the Cattlemen series is here to highlight their efforts! From a countywide rodeo, to the culinary classroom, cattlemen in Shelby County have gotten creative on how to highlight cattle production and promote beef in the Birmingham Metro area! In this episode, host Michael Smith sits down with Shelby County Cattleman Rickey Colquitt to discuss how a steak tasting in the classroom has turned into an educational experience that reaches hundreds of future consumers. Discover how this hands-on approach is building a deeper understanding of the beef industry— and creating lifelong beef fans in the process!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is headed for a major disaster in court over his attempt to fire Lisa Cook.Then, on the rest of the menu, Hegseth is purging everything Black from the military, but he restored the giant painting at West Point of turncoat Robert E Lee wearing his gray Confederate uniform and accompanied by a slave guiding his horse; the Bum from Queens and Ice Barbie put a target on her back as they revoked Secret Service protection for Kamala Harris ahead of her book tour; and, Native American firefighters were detained and arrested by ICE while fighting the largest wildfire in Washington State.After the break, we move to the Chef's Table where Tesla sales plunged again in Europe as anger at Musk keeps buyers away for the seventh month in a row; and, President Milei of Argentina defended his influential sister against claims that she and other close associates profited from a bribery scheme within the country's disability agency.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Jack Smith and his lawyers are coming out swinging as he shoves back against MAGA's “imaginary and unfounded” phony “whistleblower” complaint against him.Then, on the rest of the menu, mystery surrounds a $1.2 billion Army contract to build a huge tent concentration camp in the Texas desert; the MAGA-led Air Force will provide full military funeral honors to traitor Ashli Babbitt; and, Army is the last service academy to finally sell alcoholic drinks at football games.(No Chef's Table today, had to get Gunner to his Vet appointment earlier than planned. The links to the reportage do work.) After the break, we move to the Chef's Table where defense ministers from Japan and Britain hailed their “deep strategic alignment” as a Royal Navy aircraft carrier made a historic port call in Tokyo; and, Australia, Canada and the Philippines staged air defense drills off the disputed shoal guarded by China.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Fluent Fiction - Hungarian: Spice It Up: A Culinary Adventure with a Fiery Twist Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-08-27-22-34-02-hu Story Transcript:Hu: A napfény vidáman átszűrődött a nagy konyha ablakain, ahogy János és Réka nekiláttak a főzésnek.En: The sunlight cheerfully filtered through the large kitchen windows as János and Réka set about cooking.Hu: Mindenhol színes zöldségek és fűszerek sorakoztak, emlékeztetve őket nagymamájuk konyhai örökségére.En: Everywhere, colorful vegetables and spices lined up, reminding them of their grandmother's kitchen legacy.Hu: Az asztalon egy régi receptkönyv hevert, tele kincset érő receptekkel.En: On the table lay an old recipe book, full of recipes worth their weight in gold.Hu: János izgatottan dörzsölte össze a kezét.En: János rubbed his hands together excitedly.Hu: „Ma megcsináljuk!En: "Today we'll make it!Hu: Nagymama híres gulyását!En: Grandma's famous goulash!"Hu: ” – lelkesedett.En: he enthused.Hu: Réka kicsit kétkedve nézett rá, de szívében reménykedett.En: Réka looked at him a bit doubtfully but hoped in her heart.Hu: Szerette volna, ha a nap végén mindketten büszkén tálalhatnák a családnak.En: She wanted them both to proudly serve the family by the end of the day.Hu: Elkezdtek dolgozni a konyhában.En: They started working in the kitchen.Hu: Hamarosan gyönyörű illatok terjengtek a levegőben.En: Soon, beautiful aromas wafted through the air.Hu: A hagyma pirult, a hús rotyogott.En: The onion sizzled, the meat simmered.Hu: Csak egy gond volt: János és Réka nem találták a titkos összetevő kártyáját.En: There was just one problem: János and Réka couldn't find the card with the secret ingredient.Hu: „Emlékszel mi volt az?En: "Do you remember what it was?"Hu: ” – kérdezte Réka.En: Réka asked.Hu: „Azt hiszem, csak egy csipet az volt,” válaszolta János, miközben megvonta a vállát.En: "I think it was just a pinch of something," replied János, shrugging his shoulders.Hu: „Próbáljuk meg, amit tudunk, és improvizáljunk!En: "Let's try what we know and improvise!"Hu: ”A konyha egyre kaotikusabbá vált, ahogy a gulyás készült.En: The kitchen became increasingly chaotic as the goulash was being prepared.Hu: János fűszert keresgélt, Réka megpróbálta követni az emlékek foszlányait.En: János searched for spices, while Réka tried to follow the scraps of her memories.Hu: Amikor már majdnem készen voltak, János tüsszentett egyet.En: When they were almost done, János sneezed.Hu: Véletlenül egy jó adag paprikát szórt a fazékba.En: He accidentally sprinkled a good amount of paprika into the pot.Hu: „Jaj ne, túl sok fűszer!En: "Oh no, too much spice!"Hu: ” – kiáltott Réka.En: Réka shouted.Hu: Végül minden elkészült, és a rokonok megérkeztek.En: In the end, everything was finished, and the relatives arrived.Hu: János és Réka idegesen tálalták fel az ételt.En: János and Réka nervously served the dish.Hu: Amint a család megkóstolta a gulyást, rögtön érezni lehetett a tűző nyári hőségét a levesben.En: As soon as the family tasted the goulash, they immediately felt the burning heat of summer in the soup.Hu: „Ez aztán csípős!En: "This is spicy!"Hu: ” – kiáltott fel az egyik nagybácsi nevetve.En: exclaimed one uncle, laughing.Hu: Az egész család kacagásban tört ki.En: The whole family burst into laughter.Hu: János elpirult, de látta a puncik mosolyt nagymamája arcán.En: János blushed, but he saw a gentle smile on his grandmother's face.Hu: „Semmi baj, kicsim,” mondta a nagymama.En: "It's alright, my dear," said the grandmother.Hu: „A legfontosabb, hogy megpróbáltátok.En: "The most important thing is that you tried.Hu: És ez a történet jó emlék marad.En: And this story will be a good memory."Hu: ”A nap végén János rájött, hogy nem mindig a tökéletesség számít.En: By the end of the day, János realized that it wasn't always about perfection.Hu: Néha éppen a hibák teszik emlékezetessé a pillanatokat.En: Sometimes, it's the mistakes that make moments memorable.Hu: Ettől kezdve már nem csak a nagymama régi gulyása, hanem János és Réka első próbálkozása is nevető emlék lett a családban.En: From then on, it wasn't just grandma's old goulash, but also János and Réka's first attempt that became a laughing memory in the family. Vocabulary Words:cheerfully: vidámanfiltered: átszűrődöttlegacy: örökségexcitedly: izgatottanenthused: lelkesedettdoubtfully: kétkedvearomas: illatokwafted: terjengteksizzled: pirultsimmered: rotyogottchaotic: kaotikusabbáimprovise: improvizáljunkscraps: foszlányaitsprinkled: szórtpinch: csipetblushed: elpirultgentle: gyengédtaste: megkóstoltaspicy: csípősburst: kacagásban törtperfection: tökéletességattempt: próbálkozásachaotic: káoszosrelatives: rokonokproudly: büszkénremember: emlékszikshrugging: megvontanervously: idegesengentle: puncikmemorable: emlékezetessé

Topics Discussed:

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump got a rude awakening with major protests chasing his goons from swank DC neighborhoods.Then, on the rest of the menu, a Wisconsin Lutheran pastor tested the new IRS endorsement rule by backing AOC and lost his church; ICE Barbie says the entire southern border wall will be painted black to stop people from climbing it; and, a federal judge ruled the Mississippi Supreme Court gerrymander map violates the Voting Rights Act.After the break, we move to the Chef's Table where a US appeals court puts the brakes on the contested land transfer for an Arizona copper mine to a pair of international companies; and, Paris residents fight the ‘Disneyfication' of their beloved Montmartre neighborhood.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there's no printed menu, no scripted experience, and no boundaries between kitchen and guest.With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.In this episode, we explore:How his grandmother's kitchen shaped his food philosophyWhy he almost became a magician instead of a chefThe story behind the name OrujoHis approach to inspiration, failure, and reinventionWhy cooking is not a job, but a way of lifeThis is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food. What you'll learn from Chef Carlos Portela 4:29 – Carlos Portela's Early memories of Puerto Rican markets and cooking with his grandmother6:42 – The philosophy he inherited from his grandmother's kitchen8:04 – Why he once dreamed of being a magician — and how cooking became his magic8:18 – His classical culinary training at Johnson & Wales10:59 – The meaning behind Orujo and its core mission10:59 – Why each dish must include at least one local Caribbean ingredient12:56 – Eliminating gas systems in favor of 100% wood-fire cooking13:56 – How Orujo serves up to 30 courses — with no printed menu13:56 – Calling each course an “inspiration,” not a dish15:38 – Ensuring no two visits to Orujo are ever the same16:22 – Exploring Puerto Rico's rich varieties of root vegetables18:44 – Culinary applications of local taro root20:02 – How his team of foragers introduces wild ingredients weekly25:54 – The rigorous conditioning process for new cooks27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant27:19 – The pushback he received when eliminating menus32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop35:50 – The 1% of wild experiments that become breakthrough moments36:50 – His mission to put Caribbean cuisine on the global stage36:57 – The four cultural pillars influencing Puerto Rican food40:27 – Why he resists the “Creole cuisine” label42:56 – His cautionary take on “passion” in the kitchen43:33 – Why, for Carlos, cooking is a lifestyle — not a job Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Follow us on X: @americasrt1776 @ileaderssummit @NatashaSrdoc @JoelAnandUSA @supertalk Join America's Roundtable (https://americasrt.com/) radio co-hosts Natasha Srdoc and Joel Anand Samy with a successful entrepreneur Lori Hinze on the impact of President Trump's economic reforms in the business environment and economic growth in America. As a pro-Israel business leader, Lori Hinze has engaged with US and Israeli business leaders on the economic fronts and hosted strategic travel trips to the Jewish state. She is the co-founder of CookLearnGrow, a professional mobile culinary program offering fun, hands-on skill-based education for all ages, with a mission to promote food literacy through interactive learning and experiences. She has personally trained more than 10,000 culinary students and is expanding her business to new geographic areas. As President Donald Trump has prominently featured the MAHA campaign to "Make America Healthy Again," Lori Hinze communicates about the importance of educating a new generation and parents on healthy eating, awareness of which may impact the future of healthcare costs for all Americans. About Lori Hinze As a conservative leader, she uses food to offer unique experiences in Israel, building bridges between Americans and the Jewish communities and along the way, trying to bring awareness to the spirituality of food and wine. Lori enjoys speaking at events on The Food & Wine of Israel, Why Israel Matters and leading cooking workshops in Jerusalem and the States. She has been featured at the Austin and Houston Home & Garden Shows, Becker Vineyards Lavender Festival, the Austin Farmers Markets, as well as featured in the Austin American Statesman, Edible Austin notable mentions and My Fox Austin, KXAN and Fox 26 Houston morning cooking segments. Lori has had the privilege of cooking alongside some of the nation's most notable chefs: Los Angeles' Govind Armstrong, Philadelphia's Georges Pierre, Kendall Jackson's Justin Wrangler; New York City's Matt Hughes and many others. Follow us on X: @americasrt1776 @ileaderssummit @NatashaSrdoc @JoelAnandUSA @supertalk America's Roundtable is co-hosted by Natasha Srdoc and Joel Anand Samy, co-founders of International Leaders Summit and the Jerusalem Leaders Summit. America's Roundtable (https://americasrt.com/) radio program focuses on America's economy, healthcare reform, rule of law, security and trade, and its strategic partnership with rule of law nations around the world. The radio program features high-ranking US administration officials, cabinet members, members of Congress, state government officials, distinguished diplomats, business and media leaders and influential thinkers from around the world. Tune into America's Roundtable Radio program from Washington, DC via live streaming on Saturday mornings via 68 radio stations at 7:30 A.M. (ET) on Lanser Broadcasting Corporation covering the Michigan and the Midwest market, and at 7:30 A.M. (CT) on SuperTalk Mississippi — SuperTalk.FM reaching listeners in every county within the State of Mississippi, and neighboring states in the South including Alabama, Arkansas, Louisiana and Tennessee. Tune into WTON in Central Virginia on Sunday mornings at 6:00 A.M. (ET). Listen to America's Roundtable on digital platforms including Apple Podcasts, Spotify, Amazon, Google and other key online platforms. Listen live, Saturdays at 7:30 A.M. (CT) on SuperTalk | https://www.supertalk.fm

Fluent Fiction - Catalan: A Catalan Culinary Quest: Love and Harmony in La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-08-26-22-34-02-ca Story Transcript:Ca: Els sommuls olors de La Boqueria flotaven per l'aire com una simfonia embriagadora.En: The sleepy smells of La Boqueria floated through the air like an intoxicating symphony.Ca: Els crits dels venedors competien amb el murmuri constant dels visitants.En: The shouts of the vendors competed with the constant murmur of visitors.Ca: Era estiu, i la ciutat de Barcelona es preparava per la Festa Major de Gràcia.En: It was summer, and the city of Barcelona was preparing for the Festa Major de Gràcia.Ca: Marta i Ramon caminaven entre els passadissos del mercat, cadascun amb un objectiu diferent al clatell.En: Marta and Ramon walked through the aisles of the market, each with a different goal in mind.Ca: Marta volia ingredients únics per a un plat català especial.En: Marta wanted unique ingredients for a special Catalan dish.Ca: Ramon, mentre mantenia el seu aire desenfadat, volia demostrar que era capaç de sorprendre-la.En: Ramon, while maintaining his carefree demeanor, wanted to prove he was capable of surprising her.Ca: La Marta era meticulosa.En: Marta was meticulous.Ca: Prenguè nota de cada parada i comprovava la llista.En: She took notes at every stall and checked her list.Ca: Ramon, en canvi, gaudia perdent-se entre les paradetes, admirant els colors i formant idees pròpies al cap.En: Ramon, on the other hand, enjoyed getting lost among the stalls, admiring the colors and forming his own ideas.Ca: Però sabia que la Marta buscava perfecció, i per això calia que estigués atent, tant com disfrutava quan ella el portava de viatge amb els seus plats.En: But he knew Marta sought perfection, and for that reason, he had to stay attentive, just as he enjoyed when she took him on a journey with her dishes.Ca: "L'oliva arbequina, la mel més dolça… oh, i l'orenga fresc," va dir Marta mentre passaven pel costat d'una parada repleta d'espècies.En: "The arbequina olive, the sweetest honey... oh, and fresh oregano," Marta said as they passed by a stall brimming with spices.Ca: "I després, hem de trobar el formatge serrat. És essencial."En: "And then we have to find serrat cheese. It's essential."Ca: Ramon va somriure.En: Ramon smiled.Ca: "Deixa'm portar-te a la parada de l'àvia Montserrat. Sempre té el millor formatge."En: "Let me take you to Grandma Montserrat's stall. She always has the best cheese."Ca: A poc a poc, Marta va decidir confiar en Ramon.En: Slowly, Marta decided to trust Ramon.Ca: La seva intuïció la sorprenia.En: His intuition surprised her.Ca: Confiava en ell per navegar entre la multitud i trobar tresors amagats.En: She trusted him to navigate the crowd and find hidden treasures.Ca: Mentre Ramon seguia un camí imaginari entre la gent, ella va notar com el seu esperit relaxat i espontani complementava el seu detallisme.En: As Ramon followed an imaginary path among the people, she noticed how his relaxed and spontaneous spirit complemented her attention to detail.Ca: Finalment, van arribar a la parada de l'àvia Montserrat.En: Finally, they arrived at Grandma Montserrat's stall.Ca: El formatge que necessitaven estava exposat darrere del mostrador.En: The cheese they needed was displayed behind the counter.Ca: Però només quedava una peça.En: But there was only one piece left.Ca: Just abans de tancar, allargà la mà per agafar-la.En: Just before they closed, she reached out to take it.Ca: "Ho hem fet, Marta!" Ramon va exclamar amb alegria.En: "We did it, Marta!" Ramon exclaimed with joy.Ca: Els seus esforços havien donat fruit.En: Their efforts had paid off.Ca: De tornada a casa, van començar a preparar el plat junts.En: Back home, they started preparing the dish together.Ca: Marta seguia la recepta però Ramon li afegia tocs propis.En: Marta followed the recipe, but Ramon added his own touches.Ca: Van combinar les seves habilitats, i a mesura que la cuina s'envaïa amb l'aroma del plat acabat, Marta va aprendre a valorar el ritme de Ramon.En: They combined their skills, and as the kitchen was filled with the aroma of the finished dish, Marta learned to appreciate Ramon's rhythm.Ca: Ramon, per la seva banda, va guanyar confiança.En: Ramon, for his part, gained confidence.Ca: Aquell vespre, mentre disfrutaven del seu triomf culinari, Marta va mirar Ramon amb un nou respecte.En: That evening, as they enjoyed their culinary triumph, Marta looked at Ramon with newfound respect.Ca: "Estaves bé amb el teu instint," va dir somrient.En: "You were right with your instinct," she said, smiling.Ca: "I tu, amb la teva passió," va respondre ell.En: "And you, with your passion," he responded.Ca: L'harmonia s'havia establert, no només al plat, sinó també en la seva connexió.En: Harmony had been established, not only in the dish but also in their connection.Ca: I així, mentre les festes de Gràcia començaven en la distància, Marta i Ramon van saborejar més que un sopar; van trobar un equilibri, un moment per recordar.En: And so, as the festivities of Gràcia began in the distance, Marta and Ramon savored more than just a meal; they found a balance, a moment to remember. Vocabulary Words:the vendors: els venedorsthe murmur: el murmurithe stalls: les paradetesthe aisles: els passadissosgoal: objectiucarefree: desenfadatthe demeanor: l'airemeticulous: meticulosathe list: la llistato get lost: perdent-sethe spices: les espèciesessential: essencialthe intuition: la intuïcióto navigate: navegarthe crowd: la multitudthe treasures: els tresorsthe path: el camíspontaneous: espontanithe counter: el mostradorthe piece: la peçato reach out: allargà la màto pay off: donar fruitto prepare: prepararthe recipe: la receptato combine: combinarthe aroma: l'aromathe confidence: la confiançato establish: establirthe harmony: l'harmoniathe balance: l'equilibri

Today on the PBL Simplified for Administrators podcast we have Ashley Curtin. Ashley is a district coach in Calvert County Maryland working with PBL teachers. The PBL initiative started in social studies to increase engagement and has spread across the district. Ashley is now under Career Technical Education (CTE) funding and is building relationships with CTE instructors. She connects teachers and suggests collaborations. A key to her approach is meeting people where they are at with their mindset and comfort level with PBL. PBL Unit Examples Eighth Grade Science & Culinary Arts: An eighth-grade science teacher developed a project about invasive species, initially thinking about a cookbook. The project shifted to educating the public about invasive fish in the Chesapeake Bay and Puxon River. Students created posters, social media posts, and websites with QR codes to educate the community. Culinary program seniors developed recipes for invasive fish, which were judged in a "Chopped" style competition. The eighth graders then featured these recipes on their websites and in their outreach materials. The project culminated in presentations to community partners, including the Department of Agriculture and local restaurant owners. Third Grade Storybook Project: A third-grade team created storybooks about different regions of the United States. The project integrated science, social studies, and ELA standards. Students recorded themselves reading the books, which were accessed via QR codes in the front covers. They sold the books to families, and the project culminated in an author signing event with over 150 attendees. Roses, Buds, and Thorns Rose (What's going well): The shift to CTE funding is a big win. CTE programs already have authenticity, so the focus is on infusing pedagogical practices and PBL structures. Bud (Promising practices): PBL is now a strategic goal for the district. There is work with math instructors, and an effort to reimagine education with PBL. The adaptability of the PBL framework is allowing it to take shape in different ways. Thorn (Challenges): Ashley's capacity to support the growing PBL movement is limited. There is a need to convince more decision-makers to invest in PBL and create core leadership positions. Some teachers who signed up for training are reluctant to fully embrace the PBL mindset and implementation. Ashley wants to encourage these teachers without making them feel like they are being dragged along. Addressing the Challenges (Thorns) Capacity: The need for more resources and core leaders in buildings and across grade levels/content areas is a significant challenge. Hesitant Teachers: Invite teachers to observe successful PBL classrooms. Invite teachers to participate in tuning protocols. Provide opportunities for collaborative support and reflection. Share a PBL newsletter to highlight best practices and provide resources. Highlight teachers and their work in a positive way in order to give them affirmation. Getting Administrative Buy-In Track data like student engagement, attendance, and discipline to show the impact of PBL. Share positive stories from PBL classrooms with principals to improve community perception of the school. Promote the idea of training coaches to implement PBL in individual schools. Highlight that educators can learn from their own colleagues and don't necessarily need to travel to conferences. Optimism about Education PBL is re-engaging teachers and showing them the power of their work. It shifts teachers' views of students, moving away from negative assumptions. PBL has the power to transform education and engage students long after the project is over. Conclusion Ashley is bringing hope and joy to the teaching profession through PBL. The podcast encourages teachers to rate and review the show. PBL is helping teachers teach the way they have always wanted to teach. Resources and links: Ask a question or share a win: PBLShare.com Join the PBL Online Community: https://magnifylearningin.com/join-the-online-community/

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Stephen Miller melted down on live television over Trump's latest scandal as Newsom mocked him mercilessly.Then, on the rest of the menu, Trump threatened retaliation for countries that tax or regulate US tech companies; the leading license plate camera company has halted cooperation with the Department of Homeland Security over concern how its investigations are used; and, in its efforts to ethnically cleanse America, the Trump MAGA administration charged George Mason University's efforts to diversify its workforce violates a civil rights law intended to end segregation.After the break, we move to the Chef's Table where Indonesia launched a measles vaccination campaign in response to an outbreak that has killed seventeen; and, Australia accused Iran of organizing antisemitic attacks across the country and has expelled its ambassador.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Justice Ketanji Brown Jackson called out her MAGA colleagues for playing “Calvin Ball.”Then, on the rest of the menu, thousands of homes in the Northern California wine country and central Oregon are under evacuation orders and warnings; Trump halted work on a massive New England offshore wind project that's almost ninety percent complete; and, all of the major railroad companies refuse to join a voluntary safety program to reduce derailments two and a half years after a derailed train spewed toxic gases across eastern Ohio.After the break, we move to the Chef's Table where an American accused of offering sensitive information on the US military to China has been indicted in Germany; and, European postal services have suspended the shipment of packages to the US over Trump's tariffs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Ready for a fabulous new favorite mindful meal I've now mastered, that's as kind to the planet as it is enticing to your taste buds? Please give a listen as I craft a sublime zucchini carbonara served over all organic angel hair spaghetti that perfectly embodies the essence of delectable, elevated sustainable cooking.In this episode I'll the secret so you can learn how to achieve that perfect silky carbonara texture using just an egg yolk, a splash of olive oil, a touch of lemon juice and freshly grated Parmesan.  The beauty of this dish lies not only in its simplicity but in its sustainability credentials – ingredients you can source locally from farm stands and virtually zero food packaging waste and Please find a step by step recipe that should help but I should also hope you'll make the dish along while listening or that you'll give a listen when you're inspired to make this Delicious, comforting, economical and mindful meal. WHAT TO DO: • GRATE Farm-fresh ZUCCHINI  on the large side of a box grater then add to a pan over a medium heat you've coated with a thin layer of olive oil. • Add SLICE or press at least 2 good sized garlic cloves to the sautéing grated zucchini. • I added a roughly chopped leftover oyster mushrooms I had from my  imperfect food delivery.  • Bring a good amount of water to a rolling boil then add a significant amount of salt. Angel hair pasta cooks in just 3 minutes so you want to add this once your sautéed zucchini comes together. • Now you're going to prepare the CARBONARA SAUCE: Separate one egg. Retain the yolk as this is what you're going to work with. Whisk gently, a splash of olive oil, the juice of a lemon wedge and freshly grated Parmesan cheese.  Mix thoroughly.  Then slowly pour in some of the pasta cooking water. I used about a 1/4 of a cup. SOME TIPS:• Use starchy pasta water to help bind the sauce• The lemon juice definitely brightens the dish perfectly• The hole in a pasta fork measures exactly one serving size• Takes less than 20 minutes to prepare from start to finish• Finish with freshly ground pepper and good olive oil • Creating sustainable, zero-waste meals is a form of everyday activismJoin me in becoming a disruptor through sustainable cooking and mindful meals. We've got to do something to make recipes for survival go viral!Between cooking steps, I share my passionate thoughts on our current food system and the small acts of rebellion we can stage in our own kitchens. My frustrations with social media restrictions and bureaucratic barriers become metaphors for larger conversations about control and freedom. This carbonara isn't just dinner – it's a statement about reclaiming our connection to food in a disconnected world. The dish exemplifies my philosophy that the most meaningful changes happen through everyday choices: what we cook, how we source ingredients, and trying our best to eliminate food packaging waste.Ready to become a disruptor in your own kitchen? Subscribe to Recipes for Survival for more mindful meals and sustainable living tips that prove eco-friendly cooking can be both accessible and delicious. Together, we can create change one plate at a time.https://www.recipes4survival.com/https://www.imperfectfoods.com/You've GOT THIS.  I promise you'll see and be the change you wish to be. DMINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

The No Hesitations Restaurant Leadership Podcast with Christin MarvinImagine having the power to reclaim your time in the chaotic world of professional kitchens. That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That Actually Work."Chef Lamb doesn't just theorize about productivity—he delivers battle-tested strategies born from years in the trenches of high-pressure kitchens and his subsequent journey as a coach to culinary professionals. His approach centers around "the 1% way," the transformative power of small, consistent improvements that compound over time, creating sustainable change without the crash-and-burn cycle of dramatic overhauls.The conversation dives deep into what Lamb calls "the narrow path"—eliminating distractions and protecting your attention in a world designed to fragment it. He shares vulnerable personal stories about missed family moments and hard-won lessons about presence, both in and out of the kitchen. Rather than chasing the myth of work-life balance, Lamb advocates for work-life harmony, acknowledging the seasonal nature of restaurant work and creating transparent communication around those realities.What makes this episode particularly valuable is the practical, applicable nature of the advice. From creating proper systems for delegation to developing succession plans that protect both the business and its people, Chef Lamb outlines concrete steps that any culinary professional can implement immediately. His forthcoming work on communication strategies addresses another critical pain point in kitchen culture—how clarity in expectations and outcomes prevents most workplace problems before they begin.Ready to stop being a slave to your schedule and start leading your time with intention? This conversation will give you the roadmap to make it happen. Subscribe now and check out Chef Adam Lamb's work at Chef Life Radio and Chef Life Coaching to continue your journey toward sustainable success in the culinary world.Resources:Adam LambThe Successful Chef: Time Strategies That Actually WorkChristin MarvinThe Independent Restaurant FrameworkThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

298: Benefits of saffron → anti-fungal → anti-cancer → improved mood and cognitive function → support for eye health → PMS relief  → Headaches → Antioxidant → Weight management  → aphrodisiac  → skin health → hormones  Topics Discussed:  → What is saffron?  → Why is it so expensive? → How to choose quality saffron  → Red flags to look for when buying saffron  → Side effects of medications that saffron can replace → Can children drink saffron? → Culinary ways to incorporate saffron  → Misdiagnosing mental health  As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Ollie | Go to www.myollie.com/digest & enter code DIGEST to get 60% off your first box. → Bethany's Pantry | Go to bethanyspantry.com and use code PODCAST10 for $10 anything! → Manukora | Head to MANUKORA.com/DIGEST to get $70 off the Starter Kit Check Out Nikki Bostwick: → Instagram → Website Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenn stops by to talk about all the deals Devor Indy has to offer at St. Elmo Steak House, Harry & Izzy's, HC Tavern + Kitchen, and more! See omnystudio.com/listener for privacy information.

Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings at Shoney's to becoming a pivotal figure in the culinary scene, where he balances artistic expression with the pragmatic demands of restaurant management. Throughout the episode, we explore the intricate relationship between creativity and consistency in the kitchen, as Chef Aquino emphasizes the importance of surrounding oneself with talented individuals who contribute unique perspectives. He shares invaluable insights on mentorship, the evolution of culinary styles, and the significance of cultivating a culture that prioritizes trust and collaboration among kitchen teams. As we engage with Chef Aquino, his relentless passion for the culinary arts and commitment to excellence become evident, offering inspiration not only to aspiring chefs but to all who navigate the complexities of the food industry.Chef Lee Aquino's culinary journey is a testament to the intricate relationship between passion and profession. From his humble beginnings at Shoney's on Amelia Island, where he mastered the art of cooking eggs to order, to becoming a pivotal figure in the vibrant dining scene of downtown St. Petersburg, Chef Aquino exhibits an unwavering commitment to his craft. His culinary philosophy is rooted in a harmonious blend of rustic French techniques and contemporary flavors, allowing him to cultivate an innovative dining experience across seven distinct restaurant concepts. Each establishment carries its unique identity, yet all resonate with Chef Aquino's signature touch. His dedication to fostering a vibrant kitchen culture and building trust among his team exemplifies the leadership qualities necessary for success in the culinary industry. As he shares anecdotes from his formative years, listeners gain insight into the resilience required to thrive in a demanding and ever-evolving landscape. Ultimately, Chef Aquino's narrative serves as an inspiration for aspiring chefs and culinary enthusiasts alike, encouraging them to embrace their individuality while contributing to the larger culinary tapestry. In the latest episode of the Walk and Talk podcast, Chef Lee Aquino elaborates on the multifaceted nature of his work as a culinary director overseeing multiple restaurant concepts. He discusses the importance of finding the right individuals to lead each kitchen, emphasizing that successful teamwork is essential in creating unique dining experiences that cater to diverse palates. Chef Aquino's culinary creations, such as the lobster French toast and the pastrami-spiced lamb tenderloin, reflect his innovative approach to cuisine, highlighting the significance of balancing tradition with modern culinary trends. Throughout the conversation, he reflects on the invaluable lessons learned from working in high-pressure environments, underscoring the necessity of adaptability and creativity in the kitchen. The episode delves into the challenges faced by chefs in today's fast-paced culinary world, shedding light on the importance of mentorship and guidance for the next generation of culinary professionals. Chef Aquino's insights resonate deeply with listeners, offering a glimpse into the heart of a chef who not only creates exceptional dishes but also nurtures a thriving culinary community. As the episode unfolds, listeners are treated to an exploration of Chef Lee Aquino's culinary ethos, which emphasizes the significance of building relationships within the kitchen and understanding the nuances of flavor development. He candidly shares his experiences of managing chaos, whether it be from unexpected kitchen challenges or the pressures of high-profile culinary events. Chef Aquino's perspective on leadership revolves around trust and collaboration, illustrating how effective...