Podcasts about Dessert

Originally aired on July 19, 2023Kate and Kristin talk with writer David Lebovitz about his career and life in France. He discusses how he went from pastry chef to food writer, how blogging strengthened his writing voice and why he pivoted to video during the pandemic. He shares his decision to write "the hardest book he ever wrote", the advice he gives to aspiring writers and his choice to move his writing to Substack. Finally, he tells us how decides what stories to tell and reveals a glimpse into a few new potential projects.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsDavid LebovitzWebsiteInstagramSubstackPodcast The Idle Hour Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDrinking French by David LebovitzL'Appart by David LebovitzMy Paris Kitchen by David LebovitzThe Perfect Scoop by David LebovitzReady for Dessert by David LebovitzThe Sweet Life in Paris by David LebovitzThe Great Book of Chocolate by David LebovitzThe Lost Kitchen by Erin French  

This show has been flagged as Clean by the host. Kevie and Dave (AKA The Love Bug) start a new series of shows with a focus upon beer. In this first episode the pair discuss about how they were introduced to beer and how it became more than a hobby/something to do at the weekend. They go on to discuss a relatively new style of beer in the Dessert/Pastry Stout. Dave looks at the Rocky Road Marshmallow Stout by Brewdog, whilst Kevie reviews Bertha Chocolate Cake Stout by Northern Monk. Connect with the guys on Untappd: Dave Kevie Provide feedback on this episode.

News; birthdays/events; what kind of deals would it take for you to start eating out again?; word of the day. News; game: Michael Keaton birthday trivia; when things are "non-refundable" does it make you less likely to do it?; if you live near a college campus (with a football team)...do you plan to tailgate even if you don't go to the game? News; game: "love" in the title of songs; last minute seats used to be cheap...but not for the NFL!!! have you ever used cheap ticketing sites?; most people don't pay attention to the warning boxes on TV shows/movies...do you? News; game: the ampersand game; how far would you go to find lost jewelry?; goodbye/fun facts....World Samosa Day. Samosas are a fried pyramid-shaped dish filled with onions, potatoes, cheese, peas, beef, lamb, or any of a myriad of other fillings options. They are generally eaten as appetizers...and extremely popular in India, Egypt, South Africa, and the Middle East. Dessert samosas could also be on the menu too with sweet fillings such as cinnamon cheesecake, mango, or Nutella and coconut. After eating samosas, the Spanish tweaked the recipe a little and created empanadas....in Eastern Europe they created the Pierogi, Gyoza in Japan and cornish pastry in England. You can certainly try to make your own at home...but you'll mainly find them at Indian restaurants or in the freezer section at the grocery store.

On Shabbat (and Yom Tob), fulfilling the daily requirement of reciting 100 Berachot is more difficult than on weekdays, due to the fact that the Amida prayer on Shabbat consists of only seven Berachot (as opposed to the weekday Amida, which contains 19 Berachot). As discussed in previous installments, the Poskim have proposed several different strategies for reaching the required total of 100 Berachot. Amidst this discussion, the Poskim addressed the question of whether one may intentionally delay dessert during the Shabbat meals until after Birkat Ha'mazon in order to facilitate an additional Beracha. If dessert is eaten before Birkat Ha'mazon, one does not recite a separate Beracha Aharona over the dessert, because it is covered by Birkat Ha'mazon which is recited over the entire meal. (One does recite a Beracha before eating dessert, as the dessert is separate from the main meal and is thus not covered by the Beracha of Ha'mosi recited over the bread.) Thus, by reciting Birkat Ha'mazon before dessert, one puts himself in a position where he would need an additional Beracha – the Beracha Aharona after dessert – which could help him reach the required total of 100 blessings. At first glance, this practice seems improper, as it falls under the category of "Beracha She'ena Sericha" – an unnecessary Beracha. Halacha does not allow intentionally arranging a situation that necessitates a Beracha that would otherwise not be needed. We might therefore assume that one should not recite Birkat Ha'mazon before dessert for the purpose of facilitating an additional Beracha. However, the Shela Ha'kadosh (Rav Yeshaya Ha'levi Horowitz, d. 1630) writes that the effort to reach 100 Berachot on Shabbat qualifies as a legitimate need, such that facilitating an extra Beracha is acceptable. Although normally Halacha would not allow intentionally arranging a situation that requires an additional Beracha, this is allowed if one's goal is to ensure to fulfill the obligation of 100 daily blessings. This view is taken by several other Poskim, as well, including the Elya Rabba (Rav Eliyahu Shapira, Prague, 1660-1712) and the Erech Ha'shulhan (Rav Yishak Tayeb, Tunisia, 1786-1830), and this is the ruling of Hacham Ovadia Yosef. Hacham Ovadia adds that one should preferably not bring the dessert to the table until after Birkat Ha'mazon in such a case, so he does not recite Birkat Ha'mazon with the dessert right in front of him at the table. Additionally, Hacham Ovadia emphasizes that this is allowed only on Shabbat and Yom Tob, due to the challenge of reaching a total of 100 Berachot on these days. On weekdays, when one naturally reaches 100 Berachot by reciting the required daily prayers and Berachot, one should not intentionally facilitate an additional Beracha. Summary: If one is concerned that he might not reach the obligatory total of 100 daily Berachot on Shabbat (when the Amida prayer consists of only seven Berachot), he is allowed to facilitate additional Berachot by reciting Birkat Ha'mazon before dessert at the Shabbat meals, such that he must recite a Beracha Aharona. If one does this, he should preferably ensure to recite Birkat Ha'mazon before the dessert is brought to the table. This may be done only on Shabbat and Yom Tob, but not on weekdays, when it is relatively easy to reach a total of 100 blessings.

In this Replay episode, we're revisiting some of our favorite Dessert and a Movie moments! Start in the Hogwarts kitchens with a classic Treacle Tart, then brace yourself for one of the most infamous desserts in sitcom history: Rachel Green's beef-filled trifle from Friends. Finally, journey to Middle-earth for a bite of Lembas Bread from The Lord of the Rings. It's a magical, hilarious, and slightly horrifying journey through pop culture's sweetest (and strangest) bakes!

Tout commence par une belle histoire d'amitié. Il y a presque 15 ans, Manon Lefort et Maureen Gueguin se rencontre en travaillant toutes deux dans le même établissement. C'est un vrai coup de foudre amical. Et dès ce jour là elle savent : un jour elle ouvriront un établissement entre copines. Les années qui suivent, elles se forment et peaufinent leur expérience. Et puis début 2025, ça y est : elles ouvrent Maison Complices.Alors dans cet épisode elles nous confient tout : de leur rencontre à la création de leur boutique, en passant par toutes les galères et les coulisses de l'ouverture d'une pâtisserie. Et pour découvrir Maison Complices et leurs gourmandises, rendez-vous au 30 rue de Montreuil à Vincennes.Au menu de cet épisode :

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Aux côtés de Claire Heitzler, on découvre dans cet épisode les dessous d'une pâtisserie gourmande, de terroirs et de saison, qui fait honneur aux producteurs. Du choix minutieux des matières premières au montage délicat des pâtisseries, rien n'échappe à sa vigilance pour réaliser des desserts d'une grande finesse.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Eric does a blind taste-test of treats Janet brought in... spoiler, they're all fantastic!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tonight, we are blind-tasting three Pinot Noir wines. All three wines are from the United States, but are priced very differently.Pinot Noir is a medium-bodied, high-acid, fruit-forward wine.Pinot Noir from Oregon is typically more in the Burgundian Style. California Pinot characteristically has a little greater ripeness and spice.Here are our three wines for tonight.Tonight, we are enjoying:2021 Firesteed Pinot Noir. This wine comes from Oregon and was purchased at Costco for $9.99, but I see it online for closer to $13. Reverse Wine Snob says it has aromas of black cherry, baking spice, touches of cranberry. The grapes are sourced from around the state of Oregon. Aging took place in a combination of small French oak barrels and larger stainless-steel tanks. Approximately 15% new French oak. The winemaker says it has red fruits, earthy notes, and toast. Silky tannins complement the long lingering finish of spice, vanilla, and French oak. 2022 Stoller Pinot Noir from the Willamette Valley, Oregon. This was purchased from Wall to Wall Wine for $23.99. 3.59 pH. No more than 15% in oak. This wine gets an 89 rating from the Wine Enthusiast. It says a dusty black cherry aroma dominates faint traces of earthy oregano and citrus. Invigorating acidity overshadows silky tannins. Blackberry and walnut flavors joined by a note of dark chocolate, green tea and lemon. 90 from Vinous.2022 Three Sticks Pinot Noir. I purchased this from the winery for $75. All of the wine goes through malolactic fermentation and is aged in 100% French oak (44% new) for 15 months. The wine has a pH of 3.4.We both gave all three wines a thumbs up. Denise gave the Three Sticks Pinot Noir a 5 rating, but still enjoyed the other two. I actually liked the Stoller the best, but gave a 4 rating to both the Stoller and the Three Sticks. It really depends on your preference in wine. The Three Sticks is much heavier oaked, spicy, and with darker fruit flavors. The Stoller is the complete opposite being very subdued and very balanced. Next week, we will be exploring more hybrid wines.

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Comment prépare-t-on chaque jour des milliers de repas pour les tout-petits ? Ansamble, acteur engagé de la restauration collective en France, nous ouvre les portes d'un de ses ateliers culinaires à Saint-Herblain, en Loire Atlantique. Sa directrice, Anaïs Cognet, et son équipe, mettent leur expertise au service des crèches avec des menus équilibrés, un sourcing exigeant et des normes sanitaires strictes.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Pour clore cette série d'été dédiée au voyage, je vous emmène… dans ma propre valise !Direction la Slovénie, ce petit pays aux paysages de carte postale, où j'ai goûté à toutes les douceurs que j'ai pu croiser.Au menu :

The inaugural episode of Kickback Travel kicks off with No Brakes Nu' and special guest Heidi B as she takes us through her solo adventures across Athens, Santorini, Mykonos, Kusadasi, Istanbul, Milan, Florence, Pisa, Venice, Versailles, and Paris.From the party life of Mykonos to the postcard beauty of Santorini, Heidi paints the perfect picture of Greece. We explore the culture of Turkey—spice racks, castles, shisha flavors, and the art of bartering—and dive into the romance (and grit) of Paris, where a dinner cruise with the Eiffel Tower as your backdrop is the ultimate date. Along the way, we accidentally discover that “The Eiffel Tower” is also a wild sex position

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Rendez-vous aujourd'hui au cœur de Paris dans le restaurant “Faubourg Daimant” où Alice Tuyet et son équipe s'affairent chaque jour à proposer une carte 100% végétarienne où le plaisir est au centre de l'assiette. Comment rendre hommage à la grande cuisine française avec des légumes de saison tout au long de l'année et en surprenant les papilles ? On le découvre dans le deuxième épisode de Entrez ! Plat, Dessert.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Dans ce 1er épisode, Guillaume Delsaux plus connu sur les réseaux en tant que "Guillaume le Cantinier" nous ouvre les portes de sa cantine en Nouvelle Aquitaine. Avec lui, on débunke les idées reçues sur la cuisine de cantine, on en apprend plus sur la lutte contre le gaspillage et on découvre enfin le secret pour faire manger des légumes aux ados.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Jon gives advice on leftovers, being left behind, dessert making it better, and a college decision

Huzzah! It's peach season in Ontario. That means luscious peach pies, cobblers or the simple pleasure of eating a ripe peach over the kitchen sink. I suggest a peach sundae at the Winona Peach Festival, August 22 to 24. I had a marvellous day recording a podcast at the event in 2014. You can tune into that episode here: https://www.marionkane.com/podcast/sleuth-ultimate-dessert-annual/ You can learn more about of events at this year's Winona Peach Festival here: https://winonapeach.com/ Have a supply of peaches and want to try making something other than pie or cobbler? Give my recipe for peach galette – it is scrumptious and borrows a trick from chef Jacques Pepin that keeps the bottom of the pastry from getting soggy: https://www.marionkane.com/recipes/recipe-peach-galette/ #peaches #peach #ontariopeaches #ontariofruit #recipe #peachgalette #peachsundae #peachpie #peachcobbler #peachdessert #winonapeachfestival #hamiltonontario #marionkane #foodsleuth

Looking for a healthier dessert that's still rich, chocolatey, and satisfying? In this solo “Recipes for Noobs” episode, Kevin shares his perfected, egg-free, oil-free Mexican-inspired chocolate cake made with black beans, apples, dates, and dark chocolate.Discover simple ingredient swaps for eggs and fat using pantry staples like applesauce, zucchini, and banana, and learn how to create delicious desserts without sacrificing texture or flavour. Perfect for anyone exploring vegan baking, plant-based recipes, or just trying to eat a little cleaner.Ingredients:2 Granny Smith apples, peeled and finely grated1 teaspoon cinnamon1 tablespoon cocoa powder1½ cups all-purpose flour2 teaspoons baking powder½ teaspoon salt1¼ cups black beans, puréed½ cup sugar2 tbsp applesauce1¼ cups chopped pitted dates1 cup (6 ounces) bittersweet chocolate chips or chunksPlease subscribe and drop us a review—your feedback helps fellow noobs find their way to better nutrition. Get in touch at n4noobs@gmail.com or on Facebook at https://www.facebook.com/nutritionfornoobs.

When you start learning Luxembourgish, you quickly meet "Wéi".➡️ Wéi geet et? (How are you?)➡️ Wéi heeschs du? (What's your name?)But here's the twist: "Wéi" means much more than just “how”.

Weddings come with a lot of so-called “rules,” but here's the truth — you can skip any tradition that doesn't feel like you. In this episode, I'm walking you through 10 wedding rules I'd personally break without hesitation and giving you ideas for what to do instead.We're talking about:-Why you don't have to wait until the ceremony to see each other-Uneven wedding parties (and how to make it work)-Dessert ideas that aren't cake-The surprising history of the white wedding dress-Guest list drama — and how to avoid it-Skipping awkward traditions like bouquet tosses and garter removals-Why most wedding favors end up in the trashIf a tradition makes you cringe, stresses you out, or just doesn't feel right for your wedding — it's time to break it and make your own rules.

Pippa Hudson speaks to Nikki Symons, an entrepreneur who turned a passion for baking into a thriving business called Sweet Lionheart. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This week on this or that we put the question to our listeners to decide, would you have a wedding cake or a dessert table?Follow us on socials @letsgetyouwedpodcastemail letsgetyouwedpodcast@gmail.com

Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry,  Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026.  The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com. In this episode we discuss: Romain's new role as consultant to artisan and industrial bakeries Juggling consulting with teaching masterclasses and digital courses His role in the Coupe du Monde de la Boulangerie Americas Selection What's involved in the competition How teams are judged Who will be representing the US in the competition Romain's best tip for bakers The element that generates the most excitement at the Coupe And much more!

Jinwoo Chong is the author of the novels I Leave It Up to You and Flux, a New York Times Editor's Choice and a finalist for the PEN/Hemingway Award for Debut Novel. We really enjoyed I Leave It Up to You. It's a family story set in Fort Lee, New Jersey, and it features a Korean family working in a Japanese-Korean restaurant, with a family dynamic that feels quite realistic. Jinwoo talks about the research that went into writing so colorfully about restaurant culture as well as his own food memories from growing up in New Jersey. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: David Lebovitz has revised Ready for Dessert, a visit to Pavé NYC, Coffee Project NY is roasting exceptional coffee. Also: One Love Community Fridge launched a CSA, Van Leeuwen is king of non-dairy, and Muteki Udon is serving one of our favorite salads.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Selena Gomez said she would prefer to serve biscuits and gravy as her wedding dessert! Anna and Raven speak to Lisa Antonecchia, Owner, Lead Designer, and Planner of Creative Concepts by Lisa, LLC, about how wedding cakes and desserts have changed! You can find her at https://creativeconceptsbylisact.com/ ! Photo Credit:  Lisa Antonecchia

Unlock the chill:Banana Dulce #8 is an indica‑leaning hybrid from Dragonfly Wellness in Salt Lake City, bred by Skunkhouse Genetics from Gelato 25 × Modified Banana  .

Beyond Good & Evil: Part 2 - Colin Firth is the Dessert Square Roots - Episode 475 Quest Log: 24:55 Level Up: 01:44:45 On this blockbusting episode of Square Roots, Vanessa, Jim and Matthew interrupt their examination of the premise of Mamma Mia! to discuss the Ubisoft classic action adventure game, Beyond Good & Evil! Also: * Vanessa Isn't Sure How To Pronounce Portcullis, Sue Perkins Is Disappointed * We Need a New Wolf * Lovett versus Lovitz * Menu Navigation: The Challenge of the Game * The Most Handsome Man Deserves to Go First in the Train * Anyone Wearing Green Lipstick Is Not Allowed to be Called Hot * The IRIS Network Substack This Week: Finish repairing the Beluga! Next Week: Finish Beyond Good & Evil! Our Patreon: http://patreon.com/squarerootspodcast Thanks to Steven Morris for his awesome theme! You can find him at: https://bsky.app/profile/stevenmorrismusic.bsky.social and https://www.youtube.com/user/morrissteven Contact Square Roots! Twitter: @squarerootspod Facebook: https://www.facebook.com/groups/486022898258197/ Email: squarerootspodcast (at) gmail (dort) com

This episode will have you jiggling like a bowl full of sleepy jelly while suet and citrus keep the bakers guessing. It's Imperfection Time Somewhere. Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Are you looking for Story Only versions or two more nights of Sleep With Me a week? Then check out Bedtime Stories from Sleep With MeLearn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.comQUINCE - Quince sells luxurious, ethically-made clothes and bedding at an affordable price. Transition your bed for the season with soft, breathable bedding from Quince. Go to Quince.com/sleep to get free shipping and 365-day returns on your next order. ODOO - Odoo is an all-in-one management platform with a suite of user-friendly applications designed to simplify and connect every aspect of your company in one, easy-to-use software. Odoo is the affordable, all-in-one management software with a library of fully-integrated business applications that help you get MORE done in LESS time for a FRACTION of the price.To learn more, visit www.odoo.com/withme Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome back to a new season of The Real Dish! I'm your hostess with the mostess, Chef Mareya, The Fit Foodie and I'm here to dish up real food for thought on how to live well and thrive - especially in midlife.   If you described the way most people live in the U.S. to someone in the south of France or the heart of Madrid, they'd probably blink at you in disbelief. Early dinners eaten standing up. Everything low-fat, sugar-free, gluten-free. Coffee in to-go cups. Eating alone at your desk. Skipping meals to “save calories.” Grinding all day, wearing stress like a badge of honor.   Now picture the opposite: People eating dinner at 9 p.m.    Sipping wine—yes, daily—and enjoying it. Devouring flaky croissants, creamy cheeses, and fatty jamón without guilt. Dessert? Absolutely. Smoking? Still a thing for many (not endorsing it, but yes—it's still culturally embedded). And somehow… they're not just surviving. They're thriving.     The cafés are full of older adults laughing, walking arm in arm, climbing stairs without complaint, dancing in plazas, and frankly looking damn good doing it. It made me stop and ask: How are they doing it? How are they aging well despite what we've been told are the "bad habits"?   It turns out, they've cracked the code. Not by following food fads or counting macros, but by living in rhythm with their bodies, their communities, and their culture.   So today, I want to break down the Top 5 Lessons I learned from this life-changing trip—lessons that I believe can radically shift how we think about aging in midlife and beyond.   Whether you're 35 or 65, this episode is for you if you're ready to live better—not just longer.   So let's dig in!

In this iconic Dallara F398 Episode 398 of Everyone Racers;Chris  tells us to visit the Dorito,  Chrissy is not going to bring pants, Tim is playing in a golf tournament at Augusta…Maine while Mental dreams of racing at Monaco…. Missouri…on a lawn mower around a gas station.  Really!What We're Working On:Chris sold a car, dealt with a new leak, and is prepping for an upcoming race. Mental got some quality time with his wife's Mercedes and stripped his Formula Vee chassis. Chrissy's deep in race prep mode, while Tim took a scenic break at Moosehead Lake before gearing up for his golf tournament.News & Notes:Tesla Cybertruck Drama: Turns out Tesla's structural adhesive is so strong, it literally held a Cybertruck in the air. Greg Poggioli at Jalopnik explains how a glue patch suspended a 6,600-lb truck from a crane. Genius? Terrifying? You decide.https://www.jalopnik.com/1924239/cybertruck-dangles-mid-air-tesla-glue/ Some New Yorkers are now paying people to sit in their parked cars during street sweeping hours to avoid tickets. Yes, it's a real thing — and a growing business. https://www.jalopnik.com/1921245/new-york-city-tiktoker-car-sitter-avoids-tickets/ Gas Can Relief: The EPA might roll back the hated “no-spill” gas can design regulations, possibly ending years of consumer frustration with modern ventless gas cans. https://www.fleetmaintenance.com/in-the-bay/fluids-and-chemicals/article/55305702/epa-makes-gas-cans-easier-to-use-againOur Racing Junk Find of the Week:A very competitive 1987 Mustang Coupe Champ/Lemons car is up for grabs in Tennessee. Turn-key, well-built, zero penalty points, and a long race history — could be your next race winner.https://www.racingjunk.com/24-hours-of-lemons-cars-and-equipment-for-sale/184735748/1987-mustang-coupe-champ-car-current-and-competetive.html?category_id=4520&np_offset=1Plus it's our Thompson 2025 Race Prep:Everything you need to know about the upcoming Lemons race at Thompson, including:- Full Race Weekend schedule- Track rules, paddock logistics, and fuel access tips- Saturday night potluck details (food drop at 6:30, feast at 7!) Sign up here:https://docs.google.com/spreadsheets/d/1BrQJpisB8hTj-K_qctN0ODdnMgKHEc90ok-Dmp9cWQc/edit?usp=sharing Of course our patented, detailed turn-by-turn track walkthrough with driving strategy for each cornerAccuMental Weather Forecast:Mixed weather Friday, sunny skies over the weekend — ideal racing conditions!So, whether you're wrenching on your car, gluing your truck back together, or just figuring out what corner to apex at Thompson, this episode has the mix of nerdy race tech, news weirdness, and team banter you tune in for. Don't forget to check the links in the show notes for the potluck sign-up and tech schedules.

Tis the season, got a great d-bag coming your way, I'm hungry!

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In today's episode of Reddit Podcast, a wild Karen completely loses it. You won't believe how this one ends! Sit back, relax, and enjoy this binge-worthy Reddit podcast, featuring Karen freakouts, entitled people stories, and pro revenge tales.

In this fun and relatable episode, Christina and Brittany dive into their personal routines and candid opinions on everything from daily habits and food preferences to sleep patterns and wellness trends. They unpack the power of authenticity on social media, share childhood food memories, and chat about how movement and mindful choices impact their day-to-day lives. Expect a mix of wellness insight, humor, and the kind of real talk that feels like a conversation with your best girlfriends.About Brittany and Christina:Meet Brittany and Christina, your dynamic podcast hosts who bring their unique blend of expertise, passion, and life experience to every conversation.Brittany, affectionately known as Britt, mom, mommy, bruh, and Queen, lives in Vancouver with her husband and their three fantastic kids (tweens and teens, hence the playful nicknames). Together for nearly two decades, Brittany and her husband share a love for travel and adventure. A self-proclaimed endurance sport junkie, Brittany thrives on pushing herself beyond her comfort zone to unlock her full potential. As a coach, she specializes in helping clients overcome overwhelm by aligning personal goals and values with actionable steps for success. Her greatest joys come from connecting with new people and witnessing their incredible achievements.Christina Lecuyer, a former professional golfer and TV host, is recognized as one of GlobeNewswire's Top Confidence Coaches. She works with clients worldwide, including entrepreneurs, Wall Street executives, stay-at-home moms, and small business owners. Through her signature "Decision, Faith & Action" framework, Christina has guided thousands of clients in creating their own versions of fulfillment and success, often leading to thriving six- and seven-figure businesses. Her 1-on-1 coaching model focuses on mindset and strategy to build self-trust, confidence, and long-term results.Together, Brittany and Christina bring their authentic, energetic, and empowering perspectives to help listeners navigate life, achieve their goals, and embrace their fullest potential. Feeling like you want to share a hot topic you'd like us to discuss on the podcast? Send us a DM over on Instagram at @anythingbutaveragepod. Your hot topic just might make it in the next episode!

Secret Thoughts of CEOS Ep. 139 Leadership Evolution & Strategy with Nicole Van Valen  In this inspiring and energizing conversation, Chris Yonker sits down with resilience strategist, author, and former NFL and NBA dancer Nicole Van Valen to explore the real ingredients behind sustainable leadership. From burnout recovery to joyful performance, Nicole shares how leaders can build emotional and strategic resilience in today's fast-paced business world. They also dive into generational shifts in the workplace, the role of joy in high-performance leadership, and how managers can meet employees with empathy while maintaining accountability. Nicole's therapeutic background and executive coaching experience combine to deliver a masterclass on modern leadership for anyone navigating stress, change, or challenge.   Timestamps 02:10 – Introducing Nicole Van Valen: therapist, resilience strategist, former pro dancer 05:45 – From corporate burnout to joyful leadership 07:00 – Joy as a resilience resource: how dance kept Nicole grounded 10:45 – Should we do what we're good at or what we love? 13:10 – Defining resilience: the basketball metaphor for bouncing forward 16:05 – The razor's edge: individual pathways through adversity 19:45 – Resilience lessons from COVID and beyond 22:15 – Empathy vs. accountability: navigating messy leadership moments 28:30 – Cross-generational workplace friction and expectations 30:55 – Sick pets, hot days, and what's really going on with your team 33:45 – Coaching your team without becoming their therapist 36:45 – A surprising example of values-based leadership in action 39:00 – Nicole's top tip: put joy on your calendar 41:00 – Dessert first: the value of doing what lights you up 42:45 – Nicole's book, assessment tool, and free resources Quotes ·       “If you tap into the joys of your life, you're more energized to go into your organization and deliver.” - Nicole Van Valen [06:50] ·       “Resilience is about bouncing forward. It's having a goal in mind—and a plan for when the stressors come.” - Nicole Van Valen [13:15] ·       “Empathy doesn't mean we stop holding people accountable. It means we understand where they're coming from.” - Nicole Van Valen [24:45] Websites: ·       fambizforum.com. ·       www.chrisyonker.com ·       KeenInsights.com ·       KeenInsights.com/book – The Joyful Leader ·       Free Sphere of Resilience Assessment – Take Nicole's 8-domain self-assessment for leaders    Nicole Van Valen, M.S., L.M.F.T., SHRM-SCP is an internationally recognized speaker, consultant, and published author of The Joyful Leader. With more than 25 years of experience across healthcare, behavioral health, and entertainment, she helps executives and organizations navigate stress, build resilient cultures, and lead with greater empathy and impact. Nicole is the Founder and CEO of Keane Insights, where she merges neuroscience, mental health, and leadership strategy to create high-performing, inclusive workplaces. A former Miami Dolphins Cheerleader and Miami HEAT Dancer, she brings unmatched energy and authenticity to her work—championing transformation through joy.

Care for a game of charades, dearest listeners? Bridgerton rules, everyone. After a couple more rounds on the chaise, we're taking the carriage across the park to finish up our S3E5 Part 2 rewatch before the clock runs out. Um. The clock of life, of course. With the Queen back on her fruitless hunt, we'll be snacking on biscuits with a hungry Pen, shirking Colin's gaze all evening and chasing a suspicious streak of mud with a phantom-to-be. While Kate outdoes herself at the Polin engagement party, we'll be inviting ourselves over for macarons, riddles and-- LILIES. FORGET-ME-NOT. LILACS! (No, Anthony. Dessert.)And as the clock approaches midnight, we'll be gasping for breath as we wait to see if the intellectual genius of the group will finally reveal herself. Time will surely tell, dear listeners. So let's raise a toast to muddy boots, atrocious riding and to knowing each other fully. Uh…right, Pen? *Show Notes: Crumbs Reddit: (u/Debt-Mysterious) An Offer from a Gentleman TV tie-in publication dateCollider: Polly Walker discusses Bridgerton Season 4 YouTube: Chicken Shop Date with Jonathan Bailey Deadline: List of Emmy nominees 2025Deadline: Luke Newton to play Lee Alexander McQueen in House of McQueenBuy tickets for House of McQueenDSECTION: Luke Newton featureDeadline: Simone Ashley joins The Devil Wears Prada 2BBC iPlayer: Mix Tape*Show Notes: Rewatch ⁠Writers Guild Foundation Shavelson-Webb Library⁠"Tick Tock." Bridgerton. Written by Azia Squire. Unpublished manuscript (green revisions, no draft date). Writers Guild Foundation Shavelson-Webb Library. ⁠Spotify: Bridgerton The Official Podcast: 305 Tick Tock with Claudia Jessie and Jess Brownell⁠⁠Reddit: Colin's S3 waistcoat statistics by u/bookmovietvworm⁠⁠IG: @faridaghwedar Penelope's Engagement hair design⁠IG: @jessie_mua Penelope's Engagement make up design IG: @tailoringcostumesbydebs Penelope's Engagement dressTwitter: Nicola Coughlan discussing Pen's hunger post-Mirror sceneIG: @lynaticart fan art of Colin re-pinning Penelope's hair McGill University Digital Library: The Little Riddler pdf*Follow Us⁠Patreon⁠Instagram⁠ ⁠⁠ ⁠⁠YouTube⁠TikTok

Wandering around Home Depot looking for assistance this week reminded me of all those digital self-help marketplace voices whispering “I have what you need!” Sooo many offerings that supposedly will help us get what we most desire, whether that is weight loss, permanent inner peace, the key to navigating family trauma tripwires, or the perfect gizmo to further ease my existence.

Dessert doesn't have to derail your progress. In this episode, Chris William shares the simple tricks he uses to enjoy dessert while still staying within his calorie targets. From choosing wisely to sharing strategically, Chris shows you how to have your cake and lose weight too.

Send us a textThe Boys feast on Cold & Spicy Sesame Noodles w/ Chicken and Shrimp and Fractured Philo Cake.Jimmy is NOT Bemused by Bespoke, Johnny throws in a $5 word and gets JokeJacked and RJ makes a surprise Dessert.Support the showhttps://2charactersandaclown.comhttps://www.buymeacoffee.com/2CandaC

This week, Kelli and Troy are back with another juicy installment of their Celebrity Scams series! Tune in as they dive into Natalie Portman's ill-fated vegan shoe line, the bizarre rise and fall of the Jeremy Renner app, and wrap things up with a sweet serving of Dessert by Jessica Simpson. Before you press play, don't forget to put on your Trya-My-Papaya lip gloss, slip into those vegan Pixies, and log into the wild world of the Rennerverse! Fall tickets here! https://www.x1entertainment.com/beyondtheblinds BetterHelp. As the largest online therapy provider in the world, BetterHelp can provide access to mental health professionals with a diverse variety of expertise. Unwind from work, with BetterHelp. Our listeners get 10% off their first month at BetterHelp.com/blinds. Bilt! Start paying rent through Bilt and take advantage of your Neighborhood Benefits™ by going to joinbilt.com/blinds. Cornbread Hemp! CBD might be just what you need to level up your daily routine. Cornbread Hemp uses only the best part of the hemp plant – the flower – for the purest and most potent CBD. No fillers, no junk – just full-spectrum goodness. Right now, they're offering 30% off your first order! Just go to cornbreadhemp.com/BLINDS and use code BLINDS at checkout. Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't toss that stale bread! We're transforming it into a cold summer treat that'll blow your mind.

Today's episode is inspired by the wonderful Barbra Streisand, and we're taking an unconventional approach to getting sh*t done!✨ Check out the Hope Revival here!✨  | Sign up for my weekly Letters of Rebellion! | A transcript of this episode is available here.About Meg & The Daily Pep!I'm Meg and I'm the host of The Daily Pep! and The Couragemakers Podcast and founder of The Rebel Rousers. I'm a coach, writer and all-round rebel-rouser for creative and multi-passionate women to do the things only they can do and build a wholehearted life. When I'm not recording episodes, writing bullshit-free Letters of Rebellion to my wonderful Couragemakers community or hosting workshops/group programmes, I'm usually covered in paint or walking my wonderfully weird cockapoo Merlin.Website | Instagram | The Couragemakers Podcast | Letters of Rebellion | Rebel Creators

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen. www.joythebaker.com Instagram: @joythebaker In this episode, we explore: Growing up in a family that embraced slow food and ‘baking from scratch' Working in restaurants and bakeries, learning the business of baking Launching her blog, Joy the Baker, in 2008 Nurturing a community of baking enthusiasts and fellow bloggers Writing a cookbook (three, actually!), and what that process is like Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings) Expanding the Joy the Baker team Restoring her Victorian house and prepping to host baking classes And much more!

Welcome to my Summer Throwback Playlist—a handpicked collection of the most downloaded episodes of the podcast. These are listener favorites, packed with insights, laughs, and empowered eating encouragement to keep you fueled all summer long. A quick heads up: since these are throwbacks, you might hear old references to programs or events that are no longer active—but the heart of each episode still hits. Let's dive in and revisit the best of the best! "I want to want to eat a salad!" Also… how do you enjoy dessert or fries without that food police siren going off in your head? If you've ever wrestled with food guilt or emotional eating, you're not alone. In this episode, I'm sharing 2 simple but powerful steps you can take right now to begin falling in love with healthy eating—and to stop feeling shame for eating foods you enjoy. Here's what we'll unpack: How to stop food shame in its tracks What food shame vs. guilt actually looks like in real life Why biofeedback is more valuable than any diet rule The secret to making food choices that feel both balanced and empowered

Time to announce the winner of The Ultimate Houston Dessert Draft, who's picking the winner you ask? Michelle Wallace of b'tween Sandwich Co.! Michelle joins Eric on the podcast today to not only pick the winner of the draft but also let us know how things are going at b'tween Sandwich Co., the advice she gave to Greg Gatlin before he began competing on Food Network's BBQ Brawl, and whether a brick + mortar of b'tween Sandwich Co. is in the works. Plus, Michelle shares her thoughts on how the drafters did, their selections, why she selected [redacted] as the winner, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 10 Eateries Participating in Houston Restaurant Weeks for the First Time Two Week Dining Event Celebrates Houston's Latin-Owned Restaurants Award-Winning NYC Chefs Join Houston Rising Star for Pop-Up Dinner Veteran Houston Bartender Shakes Up the Heights with New Tropical Bar Exclusive: New Cocktail Bar from Houston Hospitality Stars Coming to the Heights

A national touring comedian who has appeared on Last Comic Standing, Comedy Central & Dry Bar Comedy. Josh is one of the most played artists on Sirius X/M radio and His comedy special, Josh Sneed: Live in the Dessert, was released in 2018 by Dry Bar Comedy. Clips from the special have been viewed more than 50 million times. He has performed at the prestigious Just For Laughs Comedy Festival in Montreal, the Aspen Comedy Festival, and was chosen by Comedy Central to perform in their inaugural South Beach Comedy Festival. Josh finished 2nd out of 100 of Comedy Central's top comedians in the Annual Stand-up Showdown Competition, and released an album on Comedy Central Records called “Unacceptable”, which iTunes selected as one of the Top 10 comedy albums released that year. His follow-up album, “Unsung Hero” also debuted at the Top of the iTunes comedy chart. He has made numerous appearances on the nationally syndicated The Bob & Tom Show, and performed on many stops of their sold-out theater tour. He's shared the stage with Dave Chappelle, Jim Gaffigan, Ron White, and Kevin Hart. His newest comedy special Fat Ryan is now available world-wide. 

Ep. 192: Pregnancy has shifted a lot in my life, but one thing that hasn't changed is my love for wellness. In today's solo episode, I'm sharing how my workouts, nutrition, and self-care routines have evolved now that I'm 16 weeks along. From what I'm eating (spoiler: still all about protein) to the skincare swaps I've made, I walk you through a typical day and answer your most asked Q&As. Whether you're pregnant or just looking for a wellness reset, this one's for you. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! Sponsored By: The first 1,000 to join at functionhealth.com/POW or use gift code POW at sign-up get a $100 credit toward their membership. Get better sleep, hair and skin with Blissy and use POWPOD to get an additional 30% off at blissy.com/POWPOD Get 20% off your first order at foriawellness.com/POW or with code POW at checkout. You'll thank me later. Whether you're launching a side hustle or building the next big brand, Shopify makes it simple to start and scale. Visit shopify.com/mari to make it happen. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/POW and get on your way to being your best self. Save 15% on the BON CHARGE Red Light Face Mask and more at boncharge.com with code PURSUIT at checkout. Show Links: Packed with 38 superfood ingredients, this delicious daily scoop supports digestion, reduces bloat, and boosts energy—meet Bloom Greens. Bloom Colostrum blends colostrum, collagen peptides, and probiotics to support gut health, immunity, and radiant hair, skin, and nails. Crush soda cravings with Bloom Pop—crafted with clinically-backed prebiotics and better-for-you ingredients for a bold, gut-friendly boost. Topics Discussed 00:09 Welcome and pregnancy update 01:00 Second trimester routines and eating shifts 02:05 Current what I eat in a day 2:53 Breakfast foods and supplements 08:30 Salads, sandwiches, and lunch staples 09:14 Favorite snacks and protein smoothies 09:45 Dinner staples and eating salmon 10:50 Dessert cravings and sweets aversions 11:25 Thoughts on caffeine and matcha 12:20 Pregnancy workouts, mindset shifts, and daily movement 18:22 Skincare, stretch marks, and natural beauty routines 23:03 Pregnancy cravings and food inspiration 23:50 Favorite workout clothes while pregnant 24:30 Pregnancy nutrition, nausea, and food changes 26:14 Acne triggers and skincare 30:12 Workout structure and timing 31:06 Tracking baby with app 32:29 Not riding during pregnancy 34:19 Postpartum weight and body image 35:15 GLP-1, past weight loss, and future plans Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices