Podcasts about desserts

Un peu comme Obélix et sa potion magique, Élie Bremont est tombé dans la pâtisserie quand il était tout petit. Petit-fils de pâtissier et fils de restaurateurs, il grandit entre les cuisines et les desserts avant de faire de cette passion un métier. Aujourd'hui chef pâtissier au Restaurant La Chabotterie, à Montréverd en Vendée, il développe une pâtisserie à la fois gourmande, généreuse et profondément inspirée par son environnement. Et en 2026, il obtient le trophée “Passion Dessert” supplément coup de coeur pour son dessert autour de la fraise, pistache et du romarin.Ensemble, on a parlé de chocolat sous toutes ses formes (des éclairs de son enfance aux infusions de cacao qu'il explore aujourd'hui) mais aussi de création, de transmission et de curiosité. Élie raconte ses souvenirs avec son grand-père, ses inspirations parfois inattendues (une odeur, une lampe, une plante du jardin du restaurant…), ses essais ratés au houblon, ses associations de saveurs les plus surprenantes et sa quête permanente d'équilibre entre gourmandise, fraîcheur et texture.Au menu de cet épisode :

Kevin, Grayson, and The Chief are here on World Cup Eve to give you a final Miles Robinson send off before he goes on to represent FC Cincinnati on the United States Men's National Team and World Cup. Then In Part Two it's a return to the Film Room with the BBC Mini Series “Dear England”, the dramatic re-telling of the Southgate-Era English National Team. Is it more Ted Lasso or United Passions? Either way, it's pretty good!    Timestamps: (3:34) - Pedestrians vs Cars (19:35) - Miles Robinson (43:30) - Dear England in the Film Room   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 is mostly a re-broadcast of episode 39 (!?) from way back in the archive when Kevin, Grayson, and The Chief reviewed the FIFA propaganda film United Passions. It's an absurd movie that really teaches you the true meaning of the World Cup: Sepp Blatter did nothing wrong.    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

We workshop the biggest question SDH has ever had...Getting Nino The Baker's desserts from Lima to Atlanta for the final next month...

Comment faire perdurer ET constamment moderniser l'image d'une maison historique de près de 175 ans ? C'est ce que j'ai demandé à Catherine Chambeau Vaz. Depuis plusieurs années, elle veille sur l'une des plus anciennes maisons gourmandes de Paris : la Maison Louis Fouquet. Héritière de la cinquième génération familiale, Catherine a grandi dans les marmites de la confiserie et l'atelier de chocolat.Et aujourd'hui elle nous ouvre les portes des coulisses de Louis Fouquet. Ensemble, on parle de transmission familiale, de responsabilité, de modernisation, mais aussi de cette intuition qui lui a permis de faire évoluer la maison d'un statut de confiseur historique vers celui de chocolatier-confiseur. Elle raconte comment elle a choisi de désucrer progressivement les recettes de la maison, ce que représente le praliné chez Louis Fouquet, et comment trouver l'équilibre entre tradition et innovation quand plusieurs générations de clients poussent la même porte depuis des décennies.Au menu de cet épisode :

Send us Fan MailWhy are there so many red bean desserts? Why are western desserts better?  Dennis and Jon explore what should be a culinary treasure trove and find mostly sadness in Eastern desserts.

Kevin, Grayson, the Chief, Shawn, and Damon sat down to tackle the World Cup! Everyone took four teams and presented book reports on their countries. Who is going to win it all, and why is it South Africa? From the favorites to the smallest countries to ever qualify, you're covered with this preview.    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

What happens when Turkish culture and tradition meets a small border town in Texas? Jorge chats with the owners of Appos Bakery & Coffee Shop about their journey in entrepreneuship, the Turkey culture being introduced to Eagle Pass, Texas through desserts, lessons they have learned in their shop, and about the pride that is evident in each of their desserts.If you enjoy this episode, make sure to Subscribe and Follow 2Hard2FastPodcast for more exciting content. Your support helps Jorge bring you even more great interviews and discussions!Follow Appos: IG - @ApposBakeryAndCoffeeFollow 2Hard2FastPodcastInstagram/Threads: @2Hard2FastPodcastTikTok: @2Hard2FastPodcastTwitter: @2Hard2FastPodPrevious Podcast: "Why She Lifts Heavy & What She Learned From Powerlifting | Queens of Iron USPA" (2Hard2FastPodcast Chats)Our podcast is FREE, but if you enjoy our podcast and wouldlike to go 2Hard2Fast with support we would greatly appreciate it. It will help us continue to increase the quality of episode production and bring you more content. THANK YOU! https://podcasters.spotify.com/pod/show/2hard2fastpodcast/supportA light-hearted, thought-provoking comedic podcast onsociety/culture topics through our guests' life experiences. Hosted by Jorge C.We appreciate your support and would love to hear from you!Reach us with your questions, comments, or video messages at - Email: 2Hard2FastPodcast@gmail.com or 2H2F Social MediasLet us hear from YOU#2H2F #2hard2fastpodcast #turkishculture #texassmallbusiness #eaglepass #2Hard2FastPodcastChats #texasbordertown

Nicole from Scary Good Desserts joins the program to discuss her business and what makes a great dessert!

durée : 00:02:53 - Avec le collectif Miam 64, Odile partage plusieurs idées gourmandes pour cuisiner les fraises de saison. Verrines parfumées, sirop maison anti-gaspillage et yaourt frappé offrent des recettes simples et rafraîchissantes pour les beaux jours. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Le plus beau dans l'ouverture d'une boutique de pâtisserie ? C'est l'humain. Les rencontres et les liens qui se tissent. C'est ce que n'a cessé de me répéter Tess Evans-Mialet. En décembre 2025, elle a ouvert Ecir, à Megève : un lieu pensé comme une véritable maison de vie, entre coffee shop, pâtisserie de saison et bientôt terrasse face aux montagnes. Et elle l'a construite à son image : sensible, exigeante et profondément humaine.Dans cet épisode, Tess raconte sans filtre les coulisses d'une ouverture, les doutes, les choix engagés, et surtout l'immense joie de voir naître un projet que l'on porte “du fond des tripes”. Ensemble, on parle autant de Saint-Honoré que de résilience entrepreneuriale, de desserts à l'assiette inspirés du printemps, de sourcing, de montagne, de livres de pâtisserie et de ces petits détails qui font toute la différence dans une boutique.Au menu de cet épisode :

So, nach elf Tagen auf der Aida muss Atze dringend sein Essverhalten überdenken. Große Buffets mit Unmengen von Desserts sind nichts für seinen jugendlichen Körper. Jetzt heißt es erstmal abspecken und fit werden für den nächsten Auftritt, heute in einer Woche. Immerhin ist sein Image besser, als das von Ferrari, die mit ihrem neuen E-mobil alles daransetzen, den guten Ruf zu ruinieren. Über diese Phase ist Clemens Tönnies zu seinem 70sten schon lange weg. Er feilt an seinem Karma. Toi, toi, toi bei bis zu 18.000 ermordeten Schwein pro Tag. Wie sagte schon Narumol bei Bauer sucht Frau: Ick bin fick und fertig!Instagram:https://www.instagram.com/atzeschroeder_offiziell/ Hosted on Acast. See acast.com/privacy for more information.

CPG brand Sweet Addison's is reshaping gluten-free baking through storytelling, organic Instagram growth, and a founder-led approach to scaling with Meta ads.ABOUT THE EPISODE ⸻In this episode of The Truth About Social Ads, Jason Smith sits down with Addison LaBonte, founder of Sweet Addison's, a fast-growing better-for-you bakery known for gluten-free and dairy-free cookies and brownies shipped nationwide. Addison shares her powerful journey from being a Division I college soccer player and finance professional to becoming a CPG founder after a life-changing health discovery.She opens up about being diagnosed with compartment syndrome, how eliminating gluten helped her return to running, and how that experience led her to deeply research food, inflammation, and ingredient transparency. From building a viral Instagram presence under “Organically Addison” to launching Sweet Addison's from her home kitchen, Addison breaks down how organic content, customer demand, and storytelling shaped her brand before ads ever entered the picture. The episode also explores scaling a food business, product development, and why authentic marketing now outperforms traditional advertising.ABOUT THE GUEST ⸻Addison LaBonte is the founder of Sweet Addison's, a premium gluten-free and dairy-free bakery brand specializing in cookies and brownies shipped across the United States. She is also the creator behind “Organically Addison” on Instagram, where she shares recipes, lifestyle content, and her journey building a health-conscious food brand. A former Division I athlete from the University of Maine and ex-finance professional, Addison transitioned into entrepreneurship after discovering how dietary changes impacted her health and performance.

Dance to Tommy Hooker and the Floresville Opry House Band on Thursday, June 4, from 6-9:15 p.m. in the Wilson County Expo and Community Center. Doors open at 5 p.m. General admission is . Reserved tables, which seat eight, are available for 0. Proceeds benefit the Wilson County Historical Society. Guests can sit down to a grilled pork steak dinner provided by Outlaw Catering for per plate. Desserts by Scratch Sweets will be available for . The Wilson County Expo and Community Center is located at 435 S.H. 97 E. in Floresville. For more information or to reserve a... Article Link

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent outing exploring posh pies and French patisseries. They dive into the textures, flavours, layers, and cultural history behind these baked delights, while also unpacking what an entremets is and the different techniques used to create it. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Figure incontournable de la chocolaterie belge, aujourd'hui Pierre Marcolini nous livre tous ses souvenirs sucrés dans Papilles. Sacré Champion du Monde de Pâtisserie à Lyon en 1995, élu Meilleur Pâtissier du Monde en 2020, il fait partie des pionniers du mouvement “bean-to-bar”, en fabriquant son chocolat directement à partir de la fève de cacao depuis bientôt 30 ans.De ce jour où, en colonie de vacances, enfant, où il tombe amoureux de la matière en mangeant un simple morceau de pain et de chocolat au goûter jusqu'à ses premiers voyages au Mexique, en Inde ou au Congo, il nous raconte tout. Et puis cette prise de partie, de revenir à la fève de cacao pour créer ses propres tablettes. Un travail de plus de 10 ans, à retrouver les bonnes machines, apprendre et tester, avant d'y parvenir. Bref, un épisode aussi passionné que gourmand, où l'on parle autant d'émotion que de cacao.Au menu de cet épisode :

durée : 00:17:40 Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Welcome to this week's episode of Fast. Feast. Repeat. Intermittent Fasting for Life, with Gin Stephens and Sheri Bullock.To make a submission for the podcast, go to fastfeastrepeat.com/submit.  We are a community-driven podcast, and we look forward to sharing your questions, success stories, non-scale victories, IF tweaks, motivational quotes (and more!) on each episode of the podcast. Resources used in today's episode: https://www.nutritionnews.abbott/lifestyle-nutrition/active-lifestyle/the-impact-of-hydration-on-marathon-training/ For more information regarding one-on-one IF support visit: https://www.fastfeastrepeat.com/coaching.html  sheri@fastfeastrepeat.com https://www.fastfeastrepeat.com/sheri.html  https://crunchi.com/?als=SheriBullock https://www.counter.com/?aff=SHERIBULLOCKGin has a new YouTube Channel!  Visit https://www.youtube.com/channel/UC_frGNiTEoJ88rZOwvuG2CA and subscribe today so you never miss an intermittent fasting tip, a support session, or an interview with a past IF Stories guest or expert.Want to learn more about BiOptimizer's Magnesium Breakthrough? Visit www.bioptimizers.com/fastfeastrepeat and use code FFR15 to save 15% off any order. Go to fastfeastrepeat.com to see Gin's and Sheri's favorite things, and to shop with us.  Every purchase you make through links on our website help to support this podcast so we can keep bringing you episodes each week. Are you ready to take your intermittent fasting lifestyle to the next level? There's nothing better than community to help with that.  In the Delay, Don't Deny community we all embrace the clean fast, and there's just the right support for you as you live your intermittent fasting lifestyle. Connect with both Gin and Sheri in the community, as well as thousands of other intermittent fasters who are there to support you along your journey.  If you're new to intermittent fasting or recommitting to the IF lifestyle, join the 28-Day FAST Start group.  After your fast start, join us for support in The 1st Year group.  Need tips for long term maintenance? We have a place for that!  There are many more useful spaces beyond these, and you can interact in as many as you like.Visit ginstephens.com/community to join us. An annual membership costs just over a dollar a week when you do the math.  If you aren't ready to fully commit for a year, join for a month and you can cancel at any time. If you know you'll want to stay forever, we also have a lifetime membership option available.  IF is free. You don't need to join our community to fast. But if you're looking for support from a community of like-minded IFers, we are here for you at  ginstephens.com/community. 

This episode explores the role of potassium citrate in kidney stone prevention, discussing its benefits, risks, and dietary considerations.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Understanding Potassium Citrate and Kidney Stones (12:22) - Practical Advice 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.

SEXAGONAL PHRASE Episode 202 - Just Desserts  Continuing season two of the hilarious spoof of the Hitchhiker's Guide to the Galaxy, the planet of Creme Brulee is going to be a more Sticky Situation than anyone could have imagined! Doctor Slaraand creates a way for the trio to escape, but Sharp and Bud soon discover more enemies and danger lurking before them. The Stiletto searches the galaxy for any sign of where the President sent his Captain, while Killa Joss gives an deadly ultimatum to Spawill and Nimrod!  It Starred  C. Wayne Owens as Stiletto and Doctor Arlan Slaraand Jonithan Patrick Russell as Kreghono Deborah Adams as Lucy Sharp Cary Michael Ayers as Guy Sharp aka G'Una Voslo Ted Wenskus as Bud Daniels Glenn Hibburt as The Captain Jeff Niles as The General Viktor Aurelius as the Bridge Droid Pete Lutz as Korpax Spawill Gary Scales as Killa Joss Vince Stadon as Nimrod aka the Boss Gwendolyn Jensen-Woodard as The Robot Guards David Schütz II as the Rescue Pilot Stephanie Longshaw as Sister Superior Carol MacPherson as the Nun Overlord David Ault as Major Katt  Written and Produced by Viktor Aurelius

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).   

Southern bakers are reviving 'tipsy cakes'—classic desserts soaked in spirits. Discover the history, modern techniques, and why 43% of consumers crave these wildly inventive, boozy treats trending in 2026. Discover more at https://www.amazon.com/dp/B0GZMHJD8J Southern Quip LLC City: Mesa Address: Mesa Website: http://southernquip.com Email: jmclain@southernquip.com

Today's guest is Michelle Palazzo, the superstar pastry chef behind some of New York City's most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, La Veau d'Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry.  The last time Michelle joined us, she was making her podcast debut. Fast forward, she's a mom and leading pastry teams across multiple locations. She's learned to have boundaries, she tells us, but she's still the queen of the decadent dessert.  Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project.  Thank you to OpenTable & Visa for supporting our show.  Book your reservation for The Hot Dog Edit here: Cherry Bombe x OpenTable x Visa Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Michelle: Instagram, Frenchette More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

BENTSCH LIKE A MENTSCH 3 FRUIT AND DESSERTS

This episode explores the relationship between tofu consumption and kidney stone risk, focusing on oxalate and calcium content, and provides practical dietary advice.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Understanding Tofu and Kidney Stones (07:31) - The Nutritional Value of Tofu ——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.

For her latest cookbook, Domenic Marchetti traveled around Italy collection recipes for everyone's favorite dessert: cookies! She discusses the result, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region. Plus, listeners share their favorite Italian cookie or Italian bakery.  Cover art courtesy of the publisher

durée : 01:00:20 - Le 13/14 - par : Jérôme Cadet - L'Aide sociale à l'enfance (ASE) : réussites, échecs et enjeux de financement avec le chef pâtissier Yazid Ichemrahen, Champion du monde de Pâtisserie Desserts glacés 2014 - réalisation : Camille Poux-Jalaguier, Cecilia Arbona Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Spark Award recipient, Lisa Smith, talks about her recipe book, "Desserts that Delight," and the joy that comes from sharing what we have with others.

This episode explores the worst foods for kidney stones, focusing on oxalate-rich foods and practical dietary advice to prevent stone formation.Get Featured!Leave us a voice message at call.show/kidneystonediet to be featured on the show!Chapters(00:00) - Understanding Kidney Stones and Dietary Impact (09:03) - Navigating the Kidney Stone Diet: Meal Plans and Resources ——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.

This week on the PayneCast:James Gribben - New Heritage Girl's Basketball CoachNCAA basketball tournament up to 76 teamsMLB BaseballSEC BaseballNGAC ChampionshipTSSAA PlayoffsGHSA PlayoffsRushmore of DessertsBuy/SellBe sure you leave us a review and a rating. You can follow us on Spotify, Apple Podcast, YouTube, Facebook, & Instagram! Please send your comments, topics, and ideas to thepaynecast1@gmail.com.

Today's guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.”  Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd's Tahini Milk Chocolate Paris-Brest recipe.  Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Mike and Wes answer various questions about the Packers' 2026 draft class, including who was their favorite pick (1:12), who was a surprise pick (10:08), and who will be the most impactful as a rookie (17:00). They also discuss WR Jayden Reed's contract extension and what it means for the future.See omnystudio.com/listener for privacy information.

This episode explores the hidden reasons behind kidney stone formation, emphasizing the importance of urine collection and diet modifications to prevent recurrence. Jill shares practical advice on managing urine calcium levels, diet, and when to seek medical intervention.Chapters(00:00) - Understanding Kidney Stones: The Hidden Reasons (10:22) - The Importance of Urine Collection and Diet (11:10) - Managing High Urine Calcium and Dietary Changes ——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.

Well Seasoned Librarian PodcastSeason 17 Episode 6Book: Pop Life: The Ultimate 80's Kitchen EncoreAuthor Bio: Chef Alicia Shevetone is a pop-up chef, cookbook author, television personality, and creator of Dink Cuisine, a food and entertainment organization that curates culinary experiences across print, digital, social, and live media. Her first cookbook, Italian Cookbook for Two, features 24 recipes from first course (Antipasti) to dessert (Dolce), and everything in between! Her highest rated cookbook to date, this gem immediately puts home cooks at ease, while encouraging them to experiment with traditional flavor combinations like butter and anchovies, capers and lemon, and truffles and cream.An expert in low-carb lifestyles, Chef Alicia's second cookbook, Vegetarian Ketogenic Cookbook for Beginners, was released in October 2021. By unlocking the protein-packed potential of vegetables and other meat-free foods, this book seamlessly combines the benefits of the lacto-ovo vegetarian and ketogenic diets to help you live a healthier life. With 75 recipes and a meal plan - it is Chef Alicia's most popular cookbook to date.Chef Alicia's third cookbook, Food with Spirit: Alcohol-Infused Recipes, is on pre-sale now and ships September 26, 2023. Food With Spirit is 116 pages and features fifty recipes spread across five sections: Appetizers, Soups, Entrees, Sides, and Desserts. All fifty recipes are infused with some of our favorite intoxicants, from spiced rum to the smooth flavors of cognac. Each recipe is complemented with beautiful photos, and accompanied by Shevetone's delightfully entertaining stories as a Gen X celebrity chef who's always up for a killer time!Follow Chef Alicia @DinkCuisine on TikTok, Instagram, Facebook, and Twitter.Book: Pop Life: The Ultimate 80s Kitchen Encore Dink CuisineDistilled SpicesTiffany Website

Brian plans to go broke at today's Cubs game. Chicago’s best morning radio show now has a podcast! Don’t forget to rate, review, and subscribe wherever you listen to podcasts and remember that the conversation always lives on the Q101 Facebook page. Brian & Kenzie are live every morning from 6a-10a on Q101. Subscribe to our channel HERE: https://www.youtube.com/@Q101 Like Q101 on Facebook HERE: https://www.facebook.com/q101chicago Follow Q101 on Twitter HERE: https://twitter.com/Q101Chicago Follow Q101 on Instagram HERE: https://www.instagram.com/q101chicago/?hl=en Follow Q101 on TikTok HERE: https://www.tiktok.com/@q101chicago?lang=enSee omnystudio.com/listener for privacy information.

Ever feel sad and have absolutely no idea what you actually want? Same. That's exactly why this episode exists.Today we're building a dopamine menu — a personalized, pre-made list of activities designed to give your brain a healthy boost when you're running low. Think of it like a restaurant menu for your nervous system, ready to go before the hard days hit.We're talking about the science behind dopamine (it's different than serotonin and endorphins), why sadness makes it so hard to figure out what you need, and how to build a menu that actually works for YOU — not just what sounds good in theory.By the end of this episode, you'll have a simple framework and a homework assignment that takes less than 10 minutes. Your future self will thank you!

This episode explores the importance of adequate protein intake, especially for kidney stone prevention and overall health. Jill Harris discusses common misconceptions, the risks of too little or too much protein, and practical dietary advice for different age groups.Chapters(00:00) - Understanding Protein Needs for Kidney Stone Prevention (01:59) - The Importance of Protein in Diet (05:55) - Addressing Protein Deficiency in Seniors (10:10) - Strategies for Increasing Protein Intake (11:48) - Offering Support and Resources for Listeners ——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.

In this episode of Atlanta Business Radio, Lee Kantor speaks with Cynthia Washington, owner of Sprolls, a unique dessert business based on a 40-year-old family recipe. Cynthia transformed her grandmother’s sweet potato filling into a creative dessert by wrapping it in spring rolls, adding a special glaze and icing. After retiring, she launched the business […]

In this episode, we talk about practical strategies for kidney stone prevention while traveling abroad. We cover hydration, sodium intake, calcium, oxalates, and enjoying local cuisine responsibly.Chapters(00:00) - Navigating Diet While Traveling (01:28) - Understanding Kidney Stone Prevention (10:21) - Practical Tips for Healthy Eating Abroad ——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.

GET THE FULL VERSION OF THIS SHOW FOR FREE AT PATREON.COM/GRAPPL (or become a Member from 99p at YouTube.com/@GRAPPL). JOIN NOW FOR LIVE STREAMS, PODCASTS AND MORE OVER WRESTLEMANIA WEEK.Hey all,It's a Bank Holiday #AskGRAPPL as we answer your questions on booking next years Mania, whether Triple H will be fired, whether Toni Storm should ditch the gimmick, Desert Island Discs, Desserts, Delivery order tips, serial killers, favourite World Cups, MFTS vs Danhausen, Jey Uso vs Jim Duggan, me vs Matty and lots more. Plus an almighty row about Pat Mcafee, the WrestleMania build, and how it relates to AEW.Enjoy!BennoGRAPPL Spotlight is produced with support from our Patrons and YouTube members, with special thanks to Patreon Kings and Queen Of The Mountain - Conor O'Loughlin, Eddie Sideburns, Chris Platt, Carl Gac, Sophia Hitchcock, Simon Mulvaney & Marty Ellis! Hosted on Acast. See acast.com/privacy for more information.

Listeners share their favorite food memories from a friend's house.Want to share your story? Email us at treatlandpod@gmail.com.

What can kidney stone patients actually eat? Is everything bad? Is there nothing left? If you've been asking these questions, you're not alone!In this video, kidney stone nurse Jill Harris breaks down the highest oxalate foods that actually need to go, why "superfoods" like dark chocolate and spinach might be working against you, and why most stone formers are cutting out way more foods than they need to. She also explains why you don't need to skip the produce section at the grocery store and why getting more calcium might actually be the key to preventing calcium oxalate stones.The Kidney Stone Diet isn't about throwing out your lifestyle. It's a set of goals designed to complement how you already eat. And that's what makes it different from anything you've seen before.Share this with someone who thinks they can't eat anything anymore!Chapters(00:00) - Intro (00:08) - Avoid these 5 high-oxalate foods! (00:58) - Can you eat chocolate, spinach, and almonds on the Kidney Stone Diet? (01:59) - Your low-oxalate food shopping list (02:58) - Should you avoid calcium on the Kidney Stone Diet? ——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.

While most of the sports-loving world is paying attention to their basketball brackets, the folks at Serious Eats spend this time of the year pitting carbohydrates against each other in a contest they call "Starch Madness." And this year's bracket might be the most controversial yet: baked goods. Daniel Gritzer, editorial director for Serious Eats, talks about the competition, and listeners call in to defend their favorite baked sweet. Photo by K.C. Alfred/ The San Diego Union-Tribune via Getty Images    

Enjoy a jam-packed show full of your wedding planning questions, including: What's an ideal wedding planning timeline? >>> check out my bonus series that shows you exactly how to use ChatGPT to build a completely personalized planning timeline.  Subscribe to WPP Premium in Apple Podcasts for instant access. How can we include family members who want to "help" with the wedding? Helping a younger bridesmaid feel included w/ the older girls, Are wedding expos / bridal shows worth going to?  (spoiler alert - YES!) What to look for in a DJ Unity Ceremony Ideas? (visit weddingplanningpodcast.co/unity for images) Managing wedding planning stress & anxiety / shifting my focus / finding my wedding vision Cost-effective dessert options Decor / centerpiece advice for family-style long tables at our reception Do we have to pay for our vendors' meals? VENT - Why is it so hard to stay on budget??  Unrealistic expectations based on social media White bridesmaid dress = wedding dress?  Any downsides? When should we host our engagement party? Uncomfortable family situation re: living together before marriage Assigned seating for the ceremony? Can we have a wedding registry even if we're having a destination wedding?   To submit questions or topic requests for upcoming shows, visit this link PS - Planning a wedding can feel like a second full-time job, but it doesn't have to. When you subscribe to Wedding Planning Podcast Premium on Apple Podcasts, you'll get early, ad-free access to all six feature episodes and unlock an exclusive bonus series that shows you exactly how to use ChatGPT as your free, personal wedding planner. We'll walk you through how to save hours of research, make confident decisions faster, and keep your budget on track—without hiring another vendor. Just tap "Subscribe" on Apple Podcasts to get instant access.  

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.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Ko Sa Wan | Ian Kittichai | AtlantisMamame Tempeh Chips | IG@jewishfood | Matzah ChilaquilesBilly Bearing Witness | Billy Shore | Share Our StrengthBroma Bakery | IG | Sweet Tooth CookbookFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

French food has an incredible reputation around the world. Many people imagine elegant pastries, complicated recipes, and chefs carefully assembling perfect plates in restaurant kitchens. But everyday food in France is often much simpler—and much more interesting. Listen to this episode ad-free In this episode of the Join Us in France Travel Podcast, we explore some of the most common myths about French food and desserts. What do French people actually cook at home? Are fancy pastries really part of everyday life? And why are bakeries such an important part of daily life in France? The reality may surprise you. French home cooking is often simple, seasonal, and practical. Instead of elaborate dishes, many families enjoy straightforward meals made with fresh ingredients. Desserts are usually just as simple—fruit, yogurt, a piece of chocolate, or an easy homemade cake. The beautiful pastries you see in bakery windows are typically special treats prepared by highly trained pastry chefs. In this episode you'll learn: • What French people really eat at home • Why bakeries play such a central role in French food culture • How seasonal ingredients shape French desserts • Why many visitors misunderstand French cuisine If you love French food and want to understand the culture behind it, this episode is for you.

In the African American home I was raised in, meals often included scrumptious “soul food.” The term originated in the mid-1960s when “soul” was a common term used to describe African American culture. Soul food menu items included fried chicken, macaroni and cheese, greens, sweet potatoes, corn bread, and more. Desserts were a bonus; the “tastebud-tickling” peach cobbler was the most satisfying to me. What a feast! Feasting in different cultures looks different but, because food is essential for life, Jesus’ words in John 6:35 are significant for all people. “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” Such claims as these would be outrageous if they were made by a mere human being. But Jesus, the Christ, could make such astounding claims because He’s the very Son of God. He told “sign-seekers”—those seeking immediate, short-term benefit (see vv. 2, 14, 26)—that satisfaction of physical hunger wasn’t enough. As the Son of God, Jesus is the source of true life (14:6) and the sustainer of life. All those who believe in Him for the forgiveness of sins through His death and resurrection (11:25-26) share His life. Jesus is the essential food for the soul. Life, nourishment, and true satisfaction are found in Him alone.

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.