Podcasts about desserts

durée : 00:57:35 - Les Nuits de France Culture - par : Albane Penaranda - Ce documentaire de 1997 du "Pays d'ici" est consacré à la période de Noël en Provence et plus particulièrement à la tradition des 13 desserts. Avec Marion Nazet, spécialiste de la gastronomie provençale, Brigitte Poli, ethnologue, Anne Godin, pâtissière et Véronique Autheman, historienne. - équipe : Mathias Le Gargasson, Antoine Dhulster, Rafik Zénine, Vincent Abouchar, Emily Vallat, Hassane M'Béchour, INA Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.

DJ Lou visits The Sphere in Las Vegas for the first time to see No Doubt with his girlfriend. A wildly dancing Chola almost ruins the concert for the two lovebirds. Jay and Bobby go through their favorite attractions in Vegas and remember how big the Riverdance show was years ago. They try to purchase Michael Flatley's Riverdance on VHS. | Bobby discovers freeze-dried ice cream sandwiches and it's a dream for the former fat man. *To hear the full show to go www.siriusxm.com/bonfire to learn more! FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf Subscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

When passion, family tradition, and artisan craft come together, you get something truly magical. On this episode of The Ash Said It Show, we sat down with Lisa, the visionary founder behind Chelita's Desserts, to explore how she transformed cherished family roots into one of Suwanee, Georgia's most beloved cottage bakeries. Chelita's Desserts isn't just about satisfying a sweet tooth—it's an invitation to experience authentic Puerto Rican heritage through every bite. Born from a deep love for tradition, Lisa crafts small-batch, handmade treats that bring rich Latin flavors to the local community. Leaving mass-market shortcuts behind, every recipe is infused with genuine nostalgia, magnetic presentation, and the kind of personal care that makes every single order feel like a gift from a dear friend. While her entire menu turns heads—featuring creative twists like Strawberry Crunch and rich dulce de leche—there is one absolute showstopper that stole the spotlight during our chat: her famed Tres Leches Mini Loaves. Perfectly balanced, exquisitely moist, and never too heavy, these mini loaves have earned a massive local following and stand as the ultimate must-try for any first-time buyer. You can catch Chelita's Desserts next at local metro-Atlanta pop-ups, community markets, and by ordering directly online. Web: https://www.chelitasdesserts.c... Follow: @chelitasdesserts07 Call: 973-216-4767a Bio: Chelita's Desserts is a premier woman-owned, family-operated cottage bakery rooted in Suwanee, Georgia, specializing in authentic Puerto Rican-inspired small-batch sweets and luxury dessert creations. Built on a foundation of authentic family traditions, cultural pride, and heartfelt hospitality, founder Lisa created the brand to preserve and share the vibrant flavors of her Latin heritage with the Gwinnett County community and the broader Metro Atlanta area. Bypassing mass-market commercial shortcuts, Chelita's Desserts relies on handcrafted, small-batch techniques using fresh, high-quality components to ensure every bite delivers a nostalgic, homemade taste experience. The bakery's undisputed signature showstopper is its lineup of Luxury Tres Leches Mini Loaves, celebrated across North Georgia for achieving the perfect balance of rich, decadent moisture without ever feeling overly dense or heavy. Alongside classic caramel-infused Dulce de Leche recipes, Lisa innovates with creative, trend-forward flavor variations including Strawberry Crunch, Cookies & Cream, Pineapple, Coconut, Red Velvet, and Lemon Pistachio. Beyond exceptional flavor profiles and magnetic presentation, Chelita's Desserts stands out for its high-touch customer service and deep community connections, making its personal-sized mini loaves and custom treats the ultimate choice for local Gwinnett County pop-up events, dessert gift boxes, teacher appreciation, corporate catering, and family celebrations. #ChelitasDesserts #SuwaneeGA #GwinnettEats #PuertoRicanDesserts #TresLechesMiniLoaf #GABakery #LatinaOwnedBusiness #AtlantaFoodies #CottageBakery #SmallBatchSweets #DulceDeLeche #GwinnettCountyFood #SuwaneeEats #AtlantaDesserts - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

Cet épisode m'a beaucoup touchée. Et je suis si reconnaissante à Émilie de s'être livrée avec autant de sincérité et de transparence sur des sujets aussi importants et dont on parle malheureusement si peu. La santé mentale, la construction de sa carrière quand on débute dans ce métier et tous les émotions et doutes que cela peut engendrer. Oui, l'émotion était au cœur de notre discussion et à tous les niveaux : celles que l'on ressent tou·tes dans nos vies, celles quand l'on crée, celles qui nous rappellent des souvenirs.Quand elle crée des desserts, Émilie Gerardi aime tester, découvrir et s'émouvoir. Cheffe pâtissière du restaurant doublement étoilé David Toutain où elle revient un an après y avoir fait ses armes, Émilie aime sortir des sentiers battus et laisser libre court à sa créativité ! Et c'est ce qui fait tout le charme de ses desserts.Au programme de cet épisode :

It's now officially been 6 months since Keith last saw his ex-girlfriend, but this got him through a rough day: “To reconnect to the person who hurt you is disrespectful to the version of you who suffered.” Enjoy.

Too many doctors tell patients they are just kidney stone formers. They say nothing can be done. That is simply not true. There is always a reason why your body makes stones. We explain why surgeons often miss prevention steps.We talk about the single most important test you need: a 24-hour urine collection. You will learn what to say if your doctor refuses to order it. We also cover other health workers who can order this lab test for you.You do not have to live with stones for decades or risk losing a kidney. The right treatment plan can lower your stone risk by up to 80 percent. You will walk away ready to get real answers based on your actual lab results.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Flaws in Kidney Stone Diagnoses (00:17) - Patient Experience With Medical Guidance (00:42) - Addressing the Stone Former Label (08:22) - Resources for Kidney Stone Prevention ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Fran Costigan, Your Oven is Lying to You! Are Veggies Safe to Eat? Long-time friends catching up on the news.   Fran Costigan, culinary instructor, cookbook author, pastry chef, consultant, and the Director of Vegan Pastry at Rouxbe Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran's vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. She developed and leads the 90-day Essential Vegan Desserts Course at Rouxbe, the world's leading online Culinary School, where she mentors international students of all skill levels, from beginners to professionals.   Fran's cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts. A native New Yorker, Fran moved to Philadelphia, PA and is enthusiastically visiting Philly's many renowned plant-forward restaurants. (Go Birds!) A sought-after speaker, you can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts, spas and on cruise ships too. A professional member of the International Association of Culinary Professionals, ACF: American Culinary Federation, and Les Dames d'Escoffier, Fran is proud to serve on the advisory boards of the New York Coalition for Healthy School Foods, and Main Street Vegan Academy.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Melbourne artisan home bakery Amour Desserts opened its 2026 handmade mooncake season on 25 July 2026. The live mooncake collection includes traditional, Taiwanese, savoury and pastry-style products, with separate fulfilment arrangements for Melbourne customers and interstate orders Australia-wide. Amour Desserts City: Hoppers Crossing Address: 2/126 Bethany Road Website: https://amourdesserts.com.au/

Au commencement de cette passion, un défi. Faire le meilleur cookie possible. Et puis Aurélien Cohen s'est vite pris au jeu de la pâtisserie. Alors il a continué à faire pleeeein de desserts. Et puis il a fait un blog. Et puis des masterclass. Et puis ouvert une boutique. Aujourd'hui, installé 60 Rue de la Sablière à Asnières, il voit la pâtisserie comme une chance, celle qui a changé sa vie. Alors dans ce nouvel épisode de Papilles, il nous raconte cette jolie histoire !Son incontournable pâtissier ? Ses miss ! Des tartelettes pleines de volume et gourmandes à souhait qu'il a décliné à toutes les saveurs. Pistache, vanille, café ou encore choco-truffe… il y en a à tous les goûts pour vous faire saliver.Au menu de cet épisode :

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

25 Forgotten Betty Crocker Icebox Desserts From The 1950s No One Makes Anymore!

Cavan chef Shane Smith tells Oliver his ideas on cool, chilled treats.

Kathleen asks whether her daily hibiscus tea—which she drinks to help manage blood pressure—could be putting her at risk for kidney stones. Jill breaks down what really matters with any tea: how much you're drinking, how long you steep it, and why oxalate levels can climb the longer a tea bag sits in hot water. She also shares a simple way to test any food or drink against your own 24-hour urine collection to see its real effect on your oxalate levels.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Introduction to Kidney Stone Diet Podcast (01:26) - Exploring Hibiscus Tea and Kidney Health (04:18) - Managing Blood Pressure with Hibiscus Tea ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

What do a little coffin, a wreath, and a poppy seed cake have in common? They're all traditional Czech desserts! Join Monča and Šárka as they explore some of Czechia's most beloved sweets, their unusual names, and the memories connected to them.You'll discover why children used to eat desserts with alcohol, why poppy seeds surprise many foreigners, and which desserts Czech people still love today.In this episode you'll hear about:rakvičkavěnečekvětrníkindiánekšpičkamakový koláč This episode is perfect for intermediate Czech learners who want to improve their listening while learning about Czech culture.Get the transcript here: https://slowczech.com/slowczechpodcast---Download your FREE Real Czech Starter Kit:https://slowczech.com/kit/podReady to speak Czech with confidence? Join our Immersion Program: https://slowczech.com/immersion/pod

Johannisbeeren, «Meertrübeli» oder einfach «Trübeli» wachsen in vielen Gärten. Sie sind einfach zu kultivieren und bringen eine grosse Ernte für Kuchen, Desserts, Konfi oder Sirup. Was den Geschmack betrifft, gehen die Meinungen auseinander: Den einen sind sie zu sauer, andere lieben sie. Johannisbeeren wachsen am besten auf tiefgründigen, eher kalkarmen und humusreichen Böden. Sie können bis zu einer Meereshöhe von 1400 Metern angebaut werden. Die Sträucher werden im Verlaufe des Winters tief gepflanzt: Die Basis muss mit 5 cm Erde bedeckt sein, damit dort kräftige junge Triebe aus dem Wurzelstock wachsen können. Falls keine Jungtriebe aus der Basis wachsen, kann der Trübelistrauch mit 5–8 cm Erde überschüttet werden. Ein Sommerschnitt im Juli/August schützt vor Befall mit Graufäule. Da die Infektion mit ihr während des Winterhalbjahres auftritt und viele Triebe zum Absterben bringt, wird bevorzugt im Sommer nach der Ernte geschnitten. Bei heissem, trockenem Wetter mit dem Schnitt warten, damit die inneren Triebe und Blätter keinen Sonnenbrand bekommen. Der Strauch wird durch regelmässiges Herausnehmen der ältesten, 4–5 Jahre alten Triebe laufend zur Bildung von neuen, jungen und kräftigen Bodentrieben angeregt. Ein kräftiger Johannisbeerstrauch hat 8–12 Triebe. Erst ab dem 4. Standjahr werden die ältesten Triebe herausgeschnitten und kleine, dünne oder überzählige Jungtriebe werden entfernt. Zu alte, vergreiste Büsche tragen kleine, eher saure Beeren, und oft fallen die noch grünen Beeren ab.

In dieser Episode korrigieren wir unser gefährliches Halbwissen über Gnocchi, staunen über den Aldi-Hype in Manhattan und suchen Verstärkung für einen Videodreh in Istanbul. Außerdem diskutieren wir die rote Karte für Balogun und Trumps Einfluss auf die Fußball-WM. Manuel empfiehlt ein spannendes Brettspiel namens „Dorfromantik". Zum Schluss beantworten wir, welche Kuchen und Desserts wir am liebsten mögen.   Transkript und Vokabelhilfe Werde ein Easy German Mitglied und du bekommst unsere Vokabelhilfe, ein interaktives Transkript und Bonusmaterial zu jeder Episode: easygerman.org/membership   Sponsoren Hier findet ihr unsere Sponsoren und exklusive Angebote: easygerman.org/sponsors   Das ist interessant: Aldi-Hype in Manhattan NBC News: German-owned supermarkets focused on value take U.S. by storm (YouTube)   Unsere Hausmitteilung Wir suchen eine*n Schauspieler*in in Istanbul für einen Videodreh am 29. und 30. September! Wenn ihr in Istanbul lebt, Deutsch sprecht und Interesse habt, bewerbt euch auf: easygerman.org/istanbul   Das nervt: Trump ruiniert Fußball Balogun-Sperre ausgesetzt - Trump: "Habe die FIFA um Prüfung der Roten Karte gebeten" (Tagesschau) Team Belgium sings YMCA to troll Trump after he helped them beat us. (YouTube)   Empfehlung der Woche: Dorfromantik Dorfromantik: Das Brettspiel (Wikipedia)   Eure Fragen Ashitha aus Indien fragt: Was ist euer Lieblingsdessert? Donauwelle (Wikipedia) Spanish Lemon Cheesecake (Gü Desserts) Hast du eine Frage an uns? Auf easygerman.fm kannst du uns eine Sprachnachricht schicken.   Support Easy German and get interactive transcripts, live vocabulary and bonus content: easygerman.org/membership

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?This week we're re-releasing a fan-favorite episode. We're sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!By the end of this episode, you'll discover:How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotcheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Key Lime Dip: three ingredients, stir, chill and done. Simple dishes have always been jam but even more so lately. This Key Lime Dip is the perfect cool ending to a meal or whenever you want something sweet. Bonus: It's made with greek yogurt so it could count as breakfast

"Drink lemon water" is the #1 piece of advice kidney stone patients hear from their doctors. But is it actually helping you? In this episode, Jill Harris breaks down why this generic advice can be useless (or even make things worse) when it's not based on your actual results.Jill shares a real patient story: someone who made stones for 20 years, faithfully drank lemon water the whole time, and only discovered through a 24-hour urine collection that lemons were never what she needed. In her case, they were slightly raising her risk of calcium phosphate stones.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - The Role of Lemons in Kidney Stone Prevention (02:46) - Understanding Urine Collection and Its Importance (05:43) - Personalized Dietary Recommendations for Kidney Stone Patients (08:29) - Monitoring and Adjusting Treatment Plans ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

The Taj Mahal Palace Hotel Freezer Epiphany That Sparked a Zero-Waste Bakery. Today I speak with Sarah Patka, the visionary chef and founder behind Mumbai's premium niche bakery, Love & Flour.  Driven by a passion for baking science and a strict zero-waste philosophy, Sarah shares her journey from working the grueling shifts at the Taj Mahal Palace to bootstrapping her own boutique dessert brand.  We dive deep into the operational strategies of running a made-to-order, storefront-free bakery, the art of fusion desserts, and why prioritizing consistent quality over mass-market scaling is the secret recipe for building a legacy brand. Whether you are an aspiring baker or a seasoned entrepreneur, Sarah's advice to "start before you feel ready" will leave you inspired. In This Episode, We Cover: The Origin Story: Leaving the traditional hotel hospitality world for the creative freedom of baking. The "Aha" Moment: Finding clarity and passion during a hectic shift in a freezing hotel walk-in. Tackling Food Waste: How witnessing the staggering 70-80 million tons of annual food waste in India inspired Love & Flour's strict zero-waste, pre-order business model. Overcoming Failure: Sarah Patka shares a personal story about a failed baking venture during her student years where a recipe was ruined by excess baking soda! Content Creation: Recognizing the adage that customers eat with their eyes, Sarah Patka taught themself photography and videography to produce marketing content, choosing to invest in a camera rather than hiring expensive photographers. Bootstrapping a Bakery: Wearing multiple hats, from accountant to self-taught food photographer, to build a brand from scratch. Menu Innovation: Introducing global concepts like cookie pizzas and interactive Diwali fusion desserts to the Mumbai market. The Authenticity of Sugar: Sarah's philosophy on maintaining the integrity, texture, and flavor of traditional desserts rather than compromising with sugar-free or gluten-free substitutes. Future Vision: Why Love & Flour is aiming to be a legacy boutique brand rather than a mass-market commercial enterprise. Beginner Baking Advice: For those interested in starting to bake, Sarah Patka recommends beginning with brownies or cookies rather than cakes, Essential Baking Tools: Sarah Patka identified four key tools for bakers: a spatula for cleaning batter, a whisk for mixing, a scraper for finishing cakes, and a hand blender. Advice for Founders: Why you shouldn't fear failure, the importance of showing up every day, and why you must start before you feel fully ready. Connect with Sarah Patka & Love & Flour: Instagram: @LoveandFlour LinkedIn: Sarah Patka Hosted And Produced by Neil Patel https://www.linkedin.com/today/author/neilpatel2 Enjoyed this episode? Don't forget to subscribe and leave us a review! Share this episode with your friends. Listen and Subscribe to More Episodeshttps://www.indianstartupshow.com/ Music by Punch Deck.https://open.spotify.com/artist/7kdduxAVaFnbHJyNxl7FWV

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Matt and Producer Josh reveal dueling lists of the top ten desserts they love.

Kidney stone patients are cutting way too many foods out of their diet, and it's making their world smaller and joyless. In this episode, Jill breaks down why "high oxalate" doesn't mean "forbidden," using real numbers from the Harvard Oxalate Food List to show that foods like sweet potatoes, kale, avocados, peanut butter, and blueberries can absolutely fit into a low-oxalate lifestyle in the right portions. She walks through her own coaching calls, explains how to use the free oxalate calculator and food list tool at kidneystonediet.com, and shares why building a daily oxalate "budget" (rather than banning foods outright) is the key to long-term compliance, real joy, and better stone prevention.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Understanding Kidney Stone Patients' Struggles (02:23) - The Importance of Food Choices for Kidney Stone Prevention (05:07) - Navigating Oxalate Levels in Your Diet (08:27) - Moderation and Balance in Eating (14:20) - Bringing Joy Back to Eating for Kidney Stone Patients ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

If you have a sweet tooth, this episode is for you! We’re trying the best of Milan including Panetone, all kinds of chocolate in Switzerland, a cookie called Spitzbuben, Malaysia’s delicious answer to Shave Ice, and a purple tuber that makes great sweets! Plus, why sugar cane is grown in The Philippines. [Ep 396] Show Notes: Destination Eat Drink food & travel guides Jackie DeGiorgio A Signorina in Milan Rick Kaempfer blog Eckhartz Press website Simply Enak food tours Explore Manila Tours with Jian

Jenna and Sheinelle in another round of "Social Dilemmas." Also, Terry Crews discusses his latest role in the new food competition show "100 Cooks." Plus, board-certified dermatologist Dr. Shereene Idriss shares some tips to keep our skin safe this summer. And, New York Times food reporter Melissa Clark shares her favorite desserts perfect for the 4th of July. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Es ist doch immer wieder schön, in gutbürgerlichen Restaurants in Deutschlands unterwegs zu sein. Ut Pott und Pan oder auch aus Neptuns Reich. Hauptsache es passen noch ein paar schöne Desserts rein. Gut, dass die deutsche Nationalmannschaft wieder im Lande ist und sicherlich von Friedrich Merz das Bundesverdienstkreuz angeheftet bekommen. Immerhin, Gruppenerster! Wir haben in Deutschland ganz andere Krisen zu bewältigen. Im ZDF Fernsehgarten gibt es bald kein Alkohol mehr. D.h. die grenzdebilen Gäste müssen sich demnächst stimmungsmäßig anders auf Flughöhe gezogen werden. Da wünscht man sich doch die gute alte Zeit zurück, als Angela Merkel morgens schon sagte: Ich wünsch mir einen blauen Blazer!Instagram:https://www.instagram.com/atzeschroeder_offiziell/⚽️ Komm in meine WM-Tippgruppe!Hol dir Finanzguru, tritt meiner Tippgruppe bei und mach bei der großen WM-Aktion mit. Insgesamt gibt es über 800.000 Preise im Gesamtwert von mehr als 250.000 € zu gewinnen.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

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In this episode of The Ash Said It Show, I'm sitting down with the incredible Shantell Reid, the visionary founder of Nuttopia, to break down her journey from a passionate culinary enthusiast to the creator of Atlanta's premier destination for gourmet nut-based desserts. If you're looking for the best desserts in Stone Mountain, GA, or just want to know where to find unique, handcrafted treats, this is the episode for you. We dive deep into how Nuttopia, located right in the heart of Stone Mountain, has completely redefined the snacking experience. From their signature handcrafted nut cakes and premium nut butters to viral-worthy treats like those incredible pistachio “Dubai cakes,” Shantell is truly an innovator. I loved getting to hear the heartfelt story behind the brand. Shantell opened up about how she recreates her family's favorite nut treats, what sparked a flame that she turned into a thriving, high-quality small-batch business and more! Personally, I'm obsessed—my absolute favorite has to be the lemon pound cake almonds. They are a total game-changer! The best part? You don't have to be a local to get a taste; they ship their gourmet nut creations nationwide. Whether you're a foodie hunting for the best local Atlanta desserts or an aspiring entrepreneur looking for real-world business insights, this conversation is packed with flavor and inspiration. What we cover in this episode: * The Nuttopia Origin Story: How Shantell Reid combined her culinary passion to build a specialty brand. * Gourmet Innovation: A deep dive into handcrafted nut cakes, nut butters, and that famous "Dubai cake" trend. * Small-Batch Success: The realities and rewards of scaling a gourmet food business in the Atlanta area. * Why Nuttopia Matters: Why this Stone Mountain gem is a must-visit for premium, artisanal snacking. Get Connected: * Shop Online: www.nuttopia.com (They ship nationwide!) * Visit Nuttopia in Stone Mountain: 5950 Hugh Howell Rd # A, Stone Mountain, GA 30087 * Follow: @nuttopianuts - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

For episode 300, we have a first! Jill will walk you through a urine collection, step by step, so you can better understand your results!Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Introduction to Urine Collection and Results (01:55) - Understanding Urine Collection Results (04:21) - The Importance of Hydration (07:42) - Analyzing Calcium and Oxalate Levels (10:24) - Dietary Factors Affecting Kidney Stones (13:10) - The Role of Sodium in Kidney Health (16:32) - Patient Success Stories and Compliance (19:18) - Community Engagement and Support ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Kevin, Grayson, and Chief are here with actual FC Cincinnati news! Miles Robinson started at the World Cup, why are people mad? 2023 FC Cincinnati called and it wants its Rightback and Centerback, back. And a youngster for The FC, who is not so young anymore, may be headed out for good. Then in Part Two it's a draft! A draft of the best conspiracy theories.     Timestamps: (9:17) - FC Cincinnati News! (1:10:05) - Conspiracy Theory Draft!   Links:  Looking for an MLS podcast? Check out The World's GAM Visit our friends at Streetside Brewery Our friends at E&L Roofing have all your Gutter, siding, and roofing needs covered!  Check Out Oliver's Desserts and use code CHIEFSWEETS for 20% off! Check out The Post at www.thepostcincy.com Music by Jim Trace and the Makers Join the Discord Server and jump into the conversation Follow us on BlueSky, Twitter,  Facebook, Instagram, and YouTube Support us on Patreon https://www.patreon.com/ThePostCincy

Kevin and The Chief were joined by friend of the show Carter Chapley as FC Cincinnati starts up their mid-season-off-season-pre-season this week! What is the timeline for players to show up, what's the plan for this mini pre-season, and what changes might we expect coming out of the break? We also talk World Cup with co-hosts Canada qualifying for the knockout rounds and Miles Robinson is, likely, to make his World Cup debut for the USMNT this week.    Links:  Looking for an MLS podcast? Check out The World's GAM Visit our friends at Streetside Brewery Our friends at E&L Roofing have all your Gutter, siding, and roofing needs covered!  Check Out Oliver's Desserts and use code CHIEFSWEETS for 20% off! Check out The Post at www.thepostcincy.com Music by Jim Trace and the Makers Join the Discord Server and jump into the conversation Follow us on BlueSky, Twitter,  Facebook, Instagram, and YouTube Support us on Patreon https://www.patreon.com/ThePostCincy

This week we separate the truth from the myths about apple cider vinegar and kidney stones.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Debunking Apple Cider Vinegar Myths (11:01) - Understanding Citrate and Kidney Stones ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Kevin, Grayson, and The Chief are here to talk all things World Cup, the United States Men's National Team, and more! Is FC Cincinnati's own Miles Robinson about to make his first World Cup start vs Turkey? Then in Part Two it's all Patreon Questions including World Cup documentary suggestions, Worlds Cup Wishes, and more!   Links:  Looking for an MLS podcast? Check out The World's GAM Visit our friends at Streetside Brewery Our friends at E&L Roofing have all your Gutter, siding, and roofing needs covered!  Check Out Oliver's Desserts and use code CHIEFSWEETS for 20% off! Check out The Post at www.thepostcincy.com Music by Jim Trace and the Makers Join the Discord Server and jump into the conversation Follow us on BlueSky, Twitter,  Facebook, Instagram, and YouTube Support us on Patreon https://www.patreon.com/ThePostCincy

The James Beard Awards are often called the "Oscars of the Food World," recognizing excellence in culinary arts, food writing, and cookbook publishing. In this episode, we celebrate three remarkable Cookbook Love Podcast guests whose books were honored by the James Beard Foundation this year and explore why cookbook awards matter so much in the culinary world. In This Episode: • Discover what makes cookbook awards such as the James Beard Awards influential in the publishing and culinary industries. • Celebrate Sapna Punjabi, author of Dal Chawal, a James Beard Award nominee whose work highlights the nourishing power of vegetarian home-style Indian cooking and Ayurvedic wellness. • Learn how Sarah Ahn and Nam Soon Ahn transformed family recipes and Korean-American culinary traditions into Umma, the James Beard Award winner for U.S. Foodways. • Hear why Helen Goh's Baking and the Meaning of Life captured the James Beard Award for Baking and Desserts through its unique blend of baking, psychology, and human connection. Cookbooks do more than teach recipes. They preserve culture, share wisdom, build community, and tell stories that shape how we understand food and one another. Mentioned in This Episode: Episode 347 with Sapna Punjabi, author of Dal Chawal Episode 348 with Sarah Ahn and Nam Soon Ahn, authors of Umma Episode 391 with Helen Goh, author of Baking and the Meaning of Life Episode 215 All About Cookbook Public Relations with Carrie Bachman If you're ready to build the visibility and audience publishers are looking for, download the free Cookbook Author Platform Checklist and learn how to create an engaged community that supports your book before it's published.   

What a lot of people might not know is that the PostCast was really the first time Kevin, Grayson, and The Chief ever sat down and talked to each other. With the team still on break, here's a chance to go back to the very first episode featuring a Jonah KLR minute and a preview of the 2022 season, Pat Noonan's first in charge! How right, or how wrong, did we have the Pat Noonan era from the start? The PostCast will be back with normal programing on Sunday. The World's GAM is all new this week talking about the World Cup if you're really missing something new.    Links:  Looking for an MLS podcast? Check out The World's GAM Visit our friends at Streetside Brewery Our friends at E&L Roofing have all your Gutter, siding, and roofing needs covered!  Check Out Oliver's Desserts and use code CHIEFSWEETS for 20% off! Check out The Post at www.thepostcincy.com Music by Jim Trace and the Makers Join the Discord Server and jump into the conversation Follow us on BlueSky, Twitter,  Facebook, Instagram, and YouTube Support us on Patreon https://www.patreon.com/ThePostCincy

379: Do you know there are actually low-carb potatoes?Do you avoid carbs because of gut issues like SIBO, IBS, or blood sugar spikes, and wish you could incorporate them back into your diet? Well, today I have Phoebe Lapine on the show, and she shares ways we can still enjoy carbs in the right way. It all comes down to preparation, quantity, and combining carbs with other foods, as well as experimenting to find what works for you. Phoebe is the cookbook author of SIBO Made Simple and has recently released her newest book, CARBivore. Phoebe has personally experienced SIBO, Hashimoto's, and several other health challenges I think we can all relate to. In this conversation, she shares some tips and tricks to help us expand our diets with carbs while still keeping blood sugar and IBS in check. I hope you enjoy this conversation as much as I did! Topics Discussed: → How to prepare carbs to benefit you → What to look for when buying pasta → Elimination dieting → Fiber: Helpful or harmful? → Trigger foods to avoid → Helpful foods for a SIBO diet → Low-carb potatoes → The best types of dairy to consume → Not all gluten is created equal 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:  → Fatty15 | For 15% off the starter kit go to https://fatty15.com/digest → Bethany's Pantry | Go to https://bethanyspantry.com/ and use the code PODCAST10 for $10 anything! Timestamps: → 00:00:00 - Introduction → 00:00:44 - Meet Phoebe Lapine & The Carbivore Philosophy → 00:01:51 - Rapid Fire: Carbs, Gluten, Candida & Hashimoto's → 00:05:28 - Phoebe's Hashimoto's Diagnosis & Healing Journey → 00:08:24 - Gluten, Autoimmunity & Finding Root Causes → 00:09:56 - SIBO Symptoms, Testing & Treatment → 00:13:38 - Are Carbs Bad for SIBO? → 00:15:30 - Carbs, Fiber & Blood Sugar Explained → 00:18:48 - The Fiber Controversy → 00:20:14 - What Is a Low FODMAP Diet? → 00:22:04 - Foods to Avoid on Low FODMAP → 00:23:40 - Fructose, Sweeteners & Digestive Symptoms → 00:25:12 - Why Food Diversity Matters for Gut Health → 00:28:42 - Dairy, Lactose & Digestive Health → 00:31:42 - Elimination Diets vs. Low FODMAP Diets → 00:35:20 - How to Build an Effective Elimination Diet → 00:39:00 - Why Food Preparation Matters for Digestion → 00:40:04 - Sprouting, Soaking & Fermented Grains → 00:41:24 - Slow Carbs vs. Low Carbs → 00:42:12 - Why Some People Tolerate European Bread & Pasta Better → 00:46:30 - Cooking, Cooling & Resistant Starch → 00:50:30 - Low-Carb Potatoes & Selective Breeding → 00:52:34 - SIBO-Friendly Foods & Gut Healing Strategies → 00:54:32 - Phoebe's Favorite Recipes from Carbivore → 00:56:00 - Desserts, Blood Sugar & Healthy Indulgences → 00:57:36 - Hashimoto's, Perfectionism & Realistic Healing Expectations → 01:00:00 - Finding the Right Practitioner for Gut Health → 01:02:16 - Where to Find Phoebe & Her Resources → 01:03:13 - Outro  Further Listening: → Do You Need to Stop Mixing Carbs and Protein? The Shocking Digestion Secrets You've Never Heard! Connect with Phoebe Lapine:  → Instagram → Website → Get her book HERE 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

In this episode, the nuances of calcium supplements, especially food-based and algae-derived options, and their impact on kidney stone risk. We also clarify common misconceptions and provide practical advice for managing calcium intake.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Introduction to Kidney Stone Risks (01:59) - Understanding Food-Based Calcium Supplements (04:58) - The Risks of Calcium Pills for Kidney Stone Formers (08:30) - When Calcium Supplements Are Necessary ——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Kevin, Grayson, and The Chief are taking in any and every World Cup match on offer from the fine folks over at FIFA. Consider this sport: washed. Then it's on to FC Cincinnati's strikers and deciding if it's still a position of need or has the Orange Blue found its groove. Then finally it's Listener Questions in Part Three about concerts, local sports, and interesting things.    Timestamps: (1:07 | 2:22) - The World Cup and Catholicism  (33:16 | 35:45) - FC Cincinnati Strikers (1:00:32 | 1:04:47) - Listener Questions!   Links:  Looking for an MLS podcast? Check out The World's GAM Visit our friends at Streetside Brewery Our friends at E&L Roofing have all your Gutter, siding, and roofing needs covered!  Check Out Oliver's Desserts and use code CHIEFSWEETS for 20% off! Check out The Post at www.thepostcincy.com Music by Jim Trace and the Makers Join the Discord Server and jump into the conversation Follow us on BlueSky, Twitter,  Facebook, Instagram, and YouTube Support us on Patreon https://www.patreon.com/ThePostCincy

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

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