Podcasts about eat your vegetables

You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.In this episode of The Peaceful Parenting Podcast, I speak with Katie Kimball of Raising Healthy Families. We discussed getting kids in the kitchen and getting them to love cooking, raising teenagers and why they are wonderful, managing screens at different ages, and what kind of skills kids need to become independent, well-rounded and self-sufficient once they leave our homes.Make sure to check out Katie's course Teens Cook Real Food! **If you'd like an ad-free version of the podcast, consider becoming a supporter on Substack! > > If you already ARE a supporter, the ad-free version is waiting for you in the Substack app or you can enter the private feed URL in the podcast player of your choice.Know someone who might appreciate this episode? Share it with them!We talk about:* [00:00] Introduction to the episode and guest Katie Kimball; overview of topics (cooking, teens, life skills, screens)* [00:01] Katie's background: former teacher, mom of four, and how her work evolved into teaching kids and teens to cook* [00:04] Why the teen years are actually great; what teens need developmentally (agency and autonomy)* [00:08] Beneficial risk and safe failure; how building competence early reduces anxiety later* [00:10] Getting kids into cooking: start small, build confidence, and let them cook food they enjoy* [00:16] Cooking as a life skill: budgeting, independence, and preparing for adulthood* [00:21] Screen time: focusing on quality (consumptive vs. creative vs. social) instead of just limits* [00:25] Practical screen strategies used in Katie's family* [00:28] Motivating teens to cook: future-casting and real-life relevance (first apartment, food costs)* [00:33] Teens Cook Real Food course: what it teaches and why Katie created it* [00:37] Fun foods teens love making (pizza, tacos)* [00:39] Where to find Katie and closing reflectionsResources mentioned in this episode:* Teens Cook Real Food Course https://raisinghealthyfamilies.com/PeacefulParenting* Evelyn & Bobbie bras: https://reimaginepeacefulparenting.com/bra* Yoto Screen Free Audio Book Player https://reimaginepeacefulparenting.com/yoto* The Peaceful Parenting Membership https://reimaginepeacefulparenting.com/membership* How to Stop Fighting About Video Games with Scott Novis: Episode 201 https://reimaginepeacefulparenting.com/how-to-stop-fighting-about-video-games-with-scott-novis-episode-201/Connect with Sarah Rosensweet:* Instagram: https://www.instagram.com/sarahrosensweet/* Facebook Group: https://www.facebook.com/groups/peacefulparentingfreegroup* YouTube: Peaceful Parenting with Sarah Rosensweet @peacefulparentingwithsarah4194* Website: https://reimaginepeacefulparenting.com* Join us on Substack: https://substack.com/@sarahrosensweet* Newsletter: https://reimaginepeacefulparenting.com/newsletter* Book a short consult or coaching session call: https://book-with-sarah-rosensweet.as.me/schedule.phpxx Sarah and CoreyYour peaceful parenting team-click here for a free short consult or a coaching sessionVisit our website for free resources, podcast, coaching, membership and more!>> Please support us!!! Please consider becoming a supporter to help support our free content, including The Peaceful Parenting Podcast, our free parenting support Facebook group, and our weekly parenting emails, “Weekend Reflections” and “Weekend Support” - plus our Flourish With Your Complex Child Summit (coming back in the summer for the 3rd year!) All of this free support for you takes a lot of time and energy from me and my team. If it has been helpful or meaningful for you, your support would help us to continue to provide support for free, for you and for others.In addition to knowing you are supporting our mission to support parents and children, you get the podcast ad free and access to a monthly ‘ask me anything' session.Our sponsors:YOTO: YOTO is a screen free audio book player that lets your kids listen to audiobooks, music, podcasts and more without screens, and without being connected to the internet. No one listening or watching and they can't go where you don't want them to go and they aren't watching screens. BUT they are being entertained or kept company with audio that you can buy from YOTO or create yourself on one of their blank cards. Check them out HEREEvelyn & Bobbie bras: If underwires make you want to rip your bra off by noon, Evelyn & Bobbie is for you. These bras are wire-free, ultra-soft, and seriously supportive—designed to hold you comfortably all day without pinching, poking, or constant adjusting. Check them out HEREPodcast Transcript:Sarah: Hi everyone. Welcome back to another episode of the Peaceful Parenting Podcast. Today's guest is Katie Kimball of Raising Healthy Families. She has been helping parents feed their kids and, more recently—in the past few years—teach their kids to cook. We had a great conversation about getting kids in the kitchen and getting them to love cooking, and also about raising teenagers and what kind of skills kids need to become independent. We also talked about screens, because any parent of a teenager who also supports other parents—I want to hear about what they do with getting kids to be less screen-focused and screen-dependent.Katie had some great tips in all of these areas, including cooking, feeding our families, and screens. In some ways, we're just talking about how do we raise kids who are independent, well-rounded, and have the skills they need to live independently—and those things all come into play.I hope that you really enjoy this conversation with Katie as much as I did. Let's meet Katie.Hi, Katie. Welcome to the podcast.Katie: Thank you so much, Sarah. I'm honored to talk to your audience.Sarah: I'm so excited to talk to you about teenagers, raising teenagers, life skills, screens—there are so many things to dive into. You seem like a very multifaceted person with all these different interests. Tell us about who you are and what you do.Katie: I do have a little bit of a squirrel brain, so I'm constantly doing something new in business. That means I can talk about a lot of things. I've been at the parenting game for 20 years and in the online business world for 17. I'm a teacher by trade and a teacher by heart, but I only taught in the classroom for about two years before I had my kids. I thought, “I can't do both really, really well,” so I chose the family, left the classroom, and came home.But my brain was always in teacher mode. As I was navigating the path and the journey of, “How do I feed these tiny humans?”—where every bite counts so much—I was really walking that real-food journey and spending a lot of time at the cutting board. My brain was always going, “How can I help other moms make this path easier?” I made so many mistakes. I burned so much food. There's so much tension around how you balance your budget with your time, with the nutrition, and with all the conflicting information that's flying at us.So I felt like I wanted to stand in the middle of that chaos and tell moms, “Listen, there's some stuff you can do that does it all—things that are healthy, save time, and save money.” That's kind of where I started teaching online.Then I shifted to kids' cooking. For the last 10 years, I've been sort of the kids' cooking cheerleader of the world, trying to get all kids in the kitchen and building confidence. It's really been a journey since then. My kids currently are 20, 17, 14, and 11, so I'm in the thick of it.Sarah: We have a very similar origin story: former teacher, then mom, and a brain that doesn't want to stop working. I went with parent coaching, and you went with helping parents with food and cooking, so that's exciting.I can tell from what I've learned about you offline that you love teenagers—and I love teenagers too. We have people in the audience who have teenagers and also people who have littler kids. I think the people with littler kids are like, “I don't want my kids to grow up. I've heard such bad things about teenagers.” What do you want people to know about teenagers? What are some things that you've learned as the mom of younger kids and then teens?Katie: It's such a devastating myth, Sarah, that teens are going to be the awful part of your parenting career—the time you're not supposed to look forward to, the time you have to slog through, and it's going to be so difficult.It's all difficult, right? Don't let anyone tell you parenting's easy—they're lying. But it's so worth it, and it's so great. I love parenting teens. I love conversing with them at such a much higher level than talking to my 11-year-old, and I love watching what they can do. You see those glimpses of what they'll be like when they're a dad, or when they're running around an office, or managing people. It's incredible to be so close. It's like the graduation of parenting. It's exciting.That's what I would want to tell parents of kids younger than teens: look forward to it.I do think there are some things you can do to prepare for adolescence and to make it smoother for everyone. I like to talk about what teens need. We want to parent from a place of what teens developmentally need, and they really need agency and autonomy at that stage. They're developmentally wired to be pushing away—to be starting to make the break with their adults, with that generation that we are in. Sometimes that's really painful as the grown-up. It almost feels like they're trying to hurt us, but what they're really doing is trying to push us away so it doesn't hurt them so badly when they know they need to leave.As parents, it helps to sit with the knowledge that this is not personal. They do not hate me. They're attempting to figure out how to sever this relationship. So what can we do to allow them to do that so they don't have to use a knife? If we can allow them to walk far enough away from us and still be a safe haven they can come home to, the relationship doesn't have to be severed. It just gets more distant and longer apart.When they want independence and autonomy, we need to make sure we give it to them. My tip for parents of younger kids is that, especially around ages 8, 10, 11—depending on maturity level—where can we start providing some agency? My team will say, “Katie, don't say agency. It sounds like you're talking about the FBI or some government letters.” But it's the best word, because agency isn't just choices—it's choices plus control, plus competence to be able to make change in your own life, in your own environment.We can't have agency unless we give our kids skills to actually be able to do something. The choice between “Do you want the red cup or the blue cup?” is for toddlers. That's not going to be enough once they're in the stage where their mind is growing and they can critically think. We want to give our kids skills, responsibilities, choices, and some ownership over their lives. That starts in upper elementary school, and it gets bigger and bigger.Sarah: I would argue it starts even earlier. Toddlers can make the red cup or blue cup choice, and as they keep going, you can give them more and more agency.One of my favorite parenting people, Alfie Kohn, says that kids should have the power to make decisions that make us gulp a little bit.Katie: Oh, I love that.Sarah: I think that's true. We come up against our own anxiety too: What if they make the wrong decision? But it's incremental, so the decisions become bigger and bigger as they get older. That's how they practice being able to make good decisions—through experience.Katie: We know statistically that anxiety right now is spiking massively that first year out of high school—where young adults are heading into the world, either to university or for a first job. One theory—one I would get behind—is that everything of adulthood, all the responsibilities, are crashing on their shoulders at once, and they haven't experienced that level of responsibility. Sometimes they haven't had opportunities to fail safely, and they don't know what to do.Sometimes we think we're pushing problems out of their way and that it's helpful, but we're really creating bigger problems down the road. So with that long-term perspective, I love that “gulp.” We've got to let them try and fail and hold back.Sarah: Do you know Lenore Skenazy, who started the Free Range Kids movement? She has a TED Talk that came out recently where she talks about how she attributes the rise in anxiety to the fact that kids never have any unwatched time by adults. They never have room and space to figure out their own way to make things work. Of course, I don't think anyone's saying we should inappropriately not supervise our kids, but they need more freedom. If they don't have freedom to figure things out on their own, that's where the anxiety comes in.Katie: For sure. When Lenore and I have interacted, she likes to call it “beneficial risk.” Climbing the tree is the classic example, but because I love to get kids and teens in the kitchen, we got to talk about the beneficial risk of using sharp knives and playing with fire—literally returning to our ancestral roots.The way I see it, and the way I've seen it played out in my own home: I taught my now 20-year-old to use a chef's knife at age 10. He built competency. He took risks. He discovered how he wanted to navigate in the kitchen. So when he was 15 and getting his driver's permit, I felt pretty peaceful. I thought, “He's so mature. I've seen him make good decisions. He's practiced taking beneficial risks.”I felt confident handing him the driver's license. When it came time for him to get a cell phone—first a kid-safe phone and then a fully unlocked smartphone—I felt like we had been building up to it because of our work in the kitchen. I think he did better than his peers with taking appropriate risks driving a car and having a smartphone in his pocket, because he'd had practice.Sarah: And that was in the kitchen for your family.Katie: Yes.Sarah: Cooking is one of my special interests. I love to cook. My kids love baking. They were never that interested in cooking, although they all can cook and they do cook for themselves. My 21-year-old who has his own apartment has started sending me pictures of the food that he makes. He made some baked chicken thighs with mushrooms the other day, and a green salad. He sent me a picture and I said to my daughter, “Do you want to see a picture of Asa's chicken?” And she said, “Asa got a chicken?” She was picturing it running around. We all laughed so hard because I wouldn't put it past him, honestly.When my kids were younger, they weren't that interested. Maybe I could have gotten them more interested in the cooking part, but I always felt like that was my thing. What tips do you have—for any ages—about how to get kids interested and involved? You said your son was using a chef's knife at age 10. What are some ways to involve kids and get them interested in that skill?Katie: Knives are a great start because they're scary and they're fun—especially for guys. You get to use something dangerous. My second son, John, asked to learn to use a chef's knife, so he learned to use a sharp paring knife at age four and asked to level up to a chef's knife at age seven.For parents of kids who are still in that intrinsic motivation phase—“I want to help”—the good news is you don't have to try. You just have to say yes. You just have to figure out what can my brain handle letting this little person do in the kitchen. If it's “I'm going to teach them to measure a teaspoon of salt,” then do it. Don't let cooking feel like this big to-do list item. It's just one teaspoon of salt.Can I teach them to crack an egg? Can I teach them to flip a pancake? Think of it as one little skill at a time. That's what cooking is: building blocks. If it's something like measuring, you don't have to have them in your elbow room. You can send them to the table; they can have a little spill bowl. Then you can build their motivation by complimenting the meal: “This meal tastes perfect. I think it's the oregano—who measured the oregano?” That's how we treat little ones.The medium-sized ones are a little tougher, and teens are tougher yet. For the medium-sized ones, the best way to get them involved is to create a chance for authentic praise that comes from outside the family—meaning it's not you or your co-parent; it's some other adult. If you're going to a party or a potluck, or you're having people over, figure out how to get that kid involved in one recipe. Then you say to the other adults, “Guess who made the guacamole?” That was our thing—our kids always made the guac when they were little. And other adults say, “What? Paul made the guacamole? That's amazing. This is awesome.” The 10-year-old sees that and blooms with pride. It makes them more excited to come back in the kitchen, feel more of that, and build more competency.Sarah: I love that. That's an invitation, and then it makes them want to do more because it feels good. We talk about that in peaceful parenting too: a nice invitation and then it becomes a prosocial behavior you want to do more of.I started cooking because I wanted to make food that I liked. I'm old enough that I took Home Ec in middle school, and it was my favorite class. I think about my Home Ec teacher, Mrs. Flanagan, my whole adult life because I learned more from her that I still use than from any other teacher. I remember figuring out how to make deep-fried egg rolls in grade seven because I loved egg rolls. You couldn't just buy frozen egg rolls then. So I think food that kids like can be a good way in. Is that something you find too?Katie: One hundred percent. If you're cooking things they don't like, you get the pushback: “Mom, I don't like…” So it's like, “Okay, I would love to eat your meal. What do you want to eat?” And it's not, “Tell me what you want and I'll cook it.” If you meal plan, you get to make all the choices.My kids have been interviewed, and people often ask, “What's your favorite thing about knowing how to cook?” My kids have gotten pretty good at saying, “We get to cook what we like.” It's super motivating.Sarah: When I was growing up, my sister and I each had to make dinner one night a week starting when I was in grade five and she was in grade three. We could make anything we wanted, including boxed Kraft Dinner. I can't remember what else we made at that young age, but it was definitely, “You are cooking dinner, and you get to make whatever you want.”Katie: Why didn't you do that with your own kids, out of curiosity?Sarah: It just seemed like it would take too much organization. I think we tried it a couple times. Organization is not my strong suit. Often dinner at our house—there were lots of nights where people had cereal or eggs or different things for dinner. I love to cook, but I like to cook when the urge hits me and I have a recipe I want to try. I'm not seven nights a week making a lovely dinner.Also, dinner was often quite late at my house because things always take longer than I think. I'd start at six, thinking it would take an hour, and it would be 8:30 by the time dinner was ready. I remember one night my middle son was pouring himself cereal at 6:30. I said, “Why are you having cereal? Dinner's almost ready.” He said, “Mom, it's only 6:30.” He expected it later—that's the time normal people eat dinner.My kids have a lot of freedom, but nobody was particularly interested in cooking. And, to be honest, it felt a bit too early as a responsibility when my sister and I had to do it. Even though I'm glad now that I had those early experiences, it was wanting to make egg rolls that made me into a cook more than being assigned dinner in grade five.Katie: That push and pull of how we were parented and how we apply it now is so hard.Sarah: Yes.Katie: I'm thinking of an encouraging story from one of the families who's done our brand-new Teens Cook Real Food. The mom said it was kind of wild: here they were cooking all this real food and it felt intensive. Over the years she'd slid more into buying processed foods, and through the class, watching her teens go through it, she realized, “Oh my gosh, it's actually not as hard as I remember. I have to coach myself.” They shifted into cooking with more real ingredients, and it wasn't that hard—especially doing it together.Sarah: It's not that hard. And you hear in the news that people are eating a lot of fast food and processed food. I'm not anti-fast food or processed food, but you don't want that to be the only thing you're eating. It's actually really easy to cook some chicken and rice and broccoli, but you have to know how. That's why it's so sad Home Ec has gone by the wayside. And honestly, a whole chicken, some rice, and broccoli is going to be way cheaper than McDonald's for a family of four. Cooking like that is cheaper, not very hard, and healthier than eating a lot of fast food or processed food.Katie: Conversations in the kitchen and learning to cook—it's kind of the gateway life skill, because you end up with conversations about finances and budgeting and communication and thinking of others. So many life skills open up because you're cooking.You just brought up food budget—that could be a great half-hour conversation with a 16- or 17-year-old: “You won't have infinite money in a couple years when you move out. You'll have to think about where you spend that money.” It's powerful for kids to start thinking about what it will be like in their first apartment and how they'll spend their time and money.Sarah: My oldest son is a musician, and he's really rubbing his pennies together. He told me he makes a lot of soups and stews. He'll make one and live off it for a couple days. He doesn't follow a recipe—he makes it up. That's great, because you can have a pretty budget-friendly grocery shop.I also don't want to diss anyone who's trying to keep it all together and, for them, stopping by McDonald's is the only viable option at this moment. No judgment if you're listening and can't imagine having the capacity to cook chicken and rice and broccoli. Maybe someday, or maybe one day a week on the weekend, if you have more time and energy.Katie: The way I explain it to teens is that learning to cook and having the skills gives you freedom and choices. If you don't have the skills at all, you're shackled by convenience foods or fast food or DoorDash. But if you at least have the skills, you have many more choices. Teens want agency, autonomy, and freedom, so I speak that into their lives. Ideally, the younger you build the skills, the more time you have to practice, gain experience, and get better.There's no way your older son could have been making up soups out of his head the first month he ever touched chicken—maybe he's a musician, so maybe he could apply the blues scale to cooking quickly—but most people can't.Sarah: As we're speaking, I'm reflecting that my kids probably did get a lot of cooking instruction because we were together all the time. They would watch me and they'd do the standing on a chair and cutting things and stirring things. It just wasn't super organized.That's why I'm so glad you have courses that can help people learn how to teach their children or have their kids learn on their own.I promised we would talk about screens. I'm really curious. It sounds like your kids have a lot of life skills and pretty full lives. Something I get asked all the time is: with teens and screens, how do you avoid “my kid is on their phone or video games for six or seven hours a day”? What did you do in your family, and what thoughts might help other people?Katie: Absolutely. Parenting is always hard. It's an ongoing battle. I think I'm staying on the right side of the numbers, if there are numbers. I feel like I'm launching kids into the world who aren't addicted to their phones. That's a score, and it's tough because I work on screens. I'm telling parents, “Buy products to put your kids on screen,” so it's like, “Wait.”I don't look at screens as a dichotomy of good or bad, but as: how do we talk to our kids about the quality of their time on screens?Back in 2020, when the world shut down, my oldest, Paul, was a freshman. His freshman year got cut short. He went weeks with zero contact with friends, and he fell into a ton of YouTube time and some video games. We thought, “This is an unprecedented time, but we can't let bad habits completely take over.”We sat down with him and said, “Listen, there are different kinds of screen time.” We qualified them as consumptive—everything is coming out of the screen at you—creative—you're making something—and communicative—you're socializing with other people.We asked him what ways he uses screens. We made a chart on a piece of paper and had him categorize his screen time. Then we asked what he thought he wanted his percentage of screen time to be in those areas—without evaluating his actual time yet. He assigned those times, and then we had him pay attention to what reality was. Reality was 90 to 95% consumptive. It was an amazing lightbulb moment. He realized that to be an agent of his own screen time, he had to make intentional choices.He started playing video games with a buddy through the headphones. That change completely changed his demeanor. That was a tough time.So that's the basis of our conversation: what kind of screen time are you having?For my 11-year-old, he still has minute limits: he sets a timer and stops himself. But if he's playing a game with someone, he gets double the time. That's a quantitative way to show him it's more valuable to be with someone than by yourself on a screen. A pretty simple rule.We'll also say things like, “People over screens.” If a buddy comes over and you're playing a video game, your friend is at the door.That's also what I talk to parents about with our classes: this isn't fully consumptive screen time. We highly edit things. We try to keep it engaging and fun so they're on for a set number of minutes and then off, getting their fingers dirty and getting into the real world. We keep their brains and hands engaged beyond the screen. The only way I can get a chef into your home is through the screen—or you pay a thousand dollars.We can see our screen time as really high quality if we make the right choices. It's got to be roundabout 10, 11, 12: pulling kids into the conversation about how we think about this time.Sarah: I love that. It sounds like you were giving your kids tools to look at their own screen time and how they felt about it, rather than you coming from on high and saying, “That's enough. Get off.”Katie: Trying.Sarah: I approach it similarly, though not as organized. I did have limits for my daughter. My sons were older when screens became ubiquitous. For my daughter, we had a two-hour limit on her phone that didn't include texting or anything social—just Instagram, YouTube, that kind of stuff. I think she appreciated it because she recognized it's hard to turn it off.We would also talk about, “What else are you doing today?” Have you gone outside? Have you moved your body? Have you done any reading? All the other things. And how much screen time do you think is reasonable? Variety is a favorite word around here.Katie: Yes. So much so my 11-year-old will come to me and say, “I've played outside, I've read a book, my homework is done. Can I have some screen time?” He already knows what I'm going to ask. “Yes, Mom, I've had variety.” Then: “Okay, set a timer for 30 minutes.”I have a 14-year-old freshman right now. He does not own a phone.Sarah: Oh, wow. I love that.Katie: In modern America, he knows the pathway to get a phone—and he doesn't want one.Sarah: That's great. I hope we see that more and more. I worry about how much kids are on screens and how much less they're talking to each other and doing things.I had a guest on my podcast who's a retired video game developer. His thing is how to not fight with your kid about video games. One thing he recommends is—even more than playing online with someone else—get them in the same room together. Then they can play more. He has different time rules if you're playing in person with kids in your living room than if you're playing alone or playing online with someone else.Katie: Nice. Totally. My story was from COVID times.Sarah: Yes, that wasn't an option then. Someone I heard say the other day: “Can we just live in some unprecedented times, please?”Katie: Yes, please.Sarah: You mentioned the intrinsic motivation of somebody admiring their guacamole. What are your tips for kids—especially teens—who think they're too busy or just super uninterested in cooking?Katie: Teens are a tough species. Motivation is a dance. I really encourage parents to participate in future casting. Once they're about 15, they're old enough. Academically, they're being future-casted all the time: “What are you going to be when you grow up?” They're choosing courses based on university paths. But we need to future-cast about real life too.Ask your 15-year-old: “Have you ever thought about what it'll be like to be in your first apartment?” Maybe they haven't. That helps reduce that first-year-out-of-home anxiety—to have imagined it. Then they might realize they have gaps. “Would you be interested in making sure you can cook some basic stuff for those first years? When you're cooking at home, it's my money you waste if you screw up.” That can be motivating. “I'm here to help.”Sometimes it comes down to a dictate from above, which is not my favorite. Your sister and you were asked to cook at third and fifth grade. I agree that might be a little young for being assigned a full meal. We start around 12 in our house. But by high school, there's really no reason—other than busy schedules. If they're in a sport or extracurricular daily, that can be rough. So what could they do? Could they make a Sunday brunch? We come home from church every Sunday and my daughter—she's 17, grade 12—she's faster than I am now. She'll have the eggs and sausage pretty much done. I'm like, “I'm going to go change out of my church clothes. Thanks.”If we're creative, there's always some time and space. We have to eat three times a day. Sometimes it might be: “You're old enough. It's important as a member of this household to contribute. I'm willing to work with you on really busy weeks, but from now on, you need to cook on Saturday nights.” I don't think that has to be a massive power struggle—especially with the future casting conversation. If you can get them to have a tiny bit of motivation—tiny bit of thinking of, “Why do I need this?”—and the idea of “If I cook, I get to make what I want,” and the budget.Sarah: The budget too: if you're living in your own apartment, how much do you think rent is? How much do you think you can eat for? It's way more expensive to order out or get fast food than to cook your own food.Katie: I feel so proud as a fellow mom of your son, Asa, for making soups and stuff. In Teens Cook Real Food, we teach how to make homemade bone broth by taking the carcass of a chicken. It's a very traditional skill. On camera, I asked the girls who did it with me to help me figure out what their dollar-per-hour pay rate was for making that, compared to an equal quality you buy in the store. Bone broth at the quality we can make is very expensive—like $5 a cup.They did the math and their hourly pay was over $70 an hour to make that bone broth. Then they have gallons of bone broth, and I call it the snowball effect: you have all this broth and you're like, “I guess I'll make soup.” Soup tends to be huge batches, you can freeze it, and it snowballs into many homemade, inexpensive, nourishing meals.Sarah: I love that. You've mentioned your course a couple times—Teens Cook Real Food. I'm picturing that as your kids grew up, your teaching audience grew up too. Were there other reasons you wanted to teach teens how to cook?Katie: Yes. We've had our kids' cooking class for 10 years now. It just had its 10th birthday. The most often requested topic that's not included in the kids' class is meal planning and grocery shopping. It wasn't something I felt like an eight-year-old needed.For 10 years I had that seed of, “How can I incorporate those important skills of meal planning and grocery shopping?” Then my teens got older, and I thought, “I've told parents of teens that our kids' cooking class will work for them, but it's not enough. It wasn't sufficient.”It was so exciting to put this course together. Even just the thinking—the number of index cards I had on the floor with topics trying to figure out what a young adult needs in their first apartment, how to connect the skills, and how to make it engaging.We ended up with eight teens I hired from my local community—some with cooking experience, some with literally none. We had on-camera accidents and everything. But they learned to cook in my kitchen, and it's all recorded for your teens to learn from.Sarah: I love that. What are some of the recipes that you teach in the course?Katie: We have over 35. We spent a whole day with a chef. He started talking about flavor and how seasonings work, and he taught us the mother sauces—like a basic white sauce, both gluten-free and dairy-free, a couple ways to do that, and a basic red sauce, and a couple ways to do that.My favorite cheeky segment title is “How to Boil Water.” We have a bunch of videos on how to boil water—meaning you can make pasta, rice, oatmeal, hard-boiled eggs, boiled potatoes. There's a lot of stuff that goes in water.Then we built on that with “How to Eat Your Vegetables.” We teach sautéing, steaming, and roasting. The first big recipe they learn is a basic sheet pan dinner. We use pre-cooked sausage and vegetables of your choice, seasonings of your choice. It's one of those meals where you're like, “I don't need a recipe. I can just make this up and put it in the oven.”Then, to go with pasta and red sauce, we teach homemade meatballs. We get them at the grill for steak and chicken and burgers. Of course we do French fries in a couple different ways.Choice is a huge element of this course. If we teach something, we probably teach it in two or three or four different ways, so teens can adapt to preferences, food sensitivities, and anything like that.We use the Instant Pot a lot in our “How to Eat Your Protein” segment. We do a pork roast and a beef roast and a whole chicken, and that broth I talked about, and we make a couple different soups with that.Sarah: You almost make me feel like I haven't had lunch yet.Katie: I'm starving, actually.Sarah: I'm quite an adventurous eater and cook, but I'm going to ask you about my two favorite foods—because they're like a child's favorite foods, but my favorite foods are pizza and tacos. Do you do anything with pizza and tacos in your course?Katie: We do both pizza and tacos.Sarah: Good!Katie: Our chef taught us, with that homemade red sauce, to make homemade dough. He said, “I think we should teach them how to make a homemade brick oven and throw the pizzas into the oven.” Throwing means sliding the pizza off a pizza peel onto bricks in your oven. I was like, “We're going to make such a mess,” but they did it. It's awesome.Then we tested it at home: can you just make this in a normal pizza pan? Yes, you can—don't worry. You don't have to buy bricks, but you can. Again, there are different ways.Sarah: I think teenagers would love making pizza on bricks in the oven. For us we're like, “That seems like so much work.” But teenagers are enthusiastic and creative and they have so much energy. They're wonderful human beings. I can see how the brick oven pizza would be a great challenge for them.Katie: It's so fun. My kids, Paul and John—20 and 14—they've both done it at home. As adults we're like, “It's such a mess,” but we're boring people. Teenagers are not boring. So yes—definitely pizza.Sarah: That's awesome. We'll link to your course in the show notes. Before we let you go, where's the best place for people to go and find out more about you and what you do?Katie: Definitely: raisinghealthyfamilies.com/peacefulparenting. We're going to make sure there's always something about teens at that link—whether it's a free preview of the course or a parenting workshop from me. There will always be something exciting for parents there.Sarah: Amazing. It's been such a pleasure. I thought maybe I didn't do all this stuff, but considering how both of my sons who are independent cook for themselves all the time, I think I must have done okay—even if it was just by osmosis.Katie: That's the great thing about keeping your kids near you. That was your peaceful parenting: they were in the kitchen and they were there, as opposed to you booting them out of the kitchen. There are lots of ways.Sarah: My daughter is an incredible baker. She makes the best chocolate chip cookies. I have this recipe for muffin-tin donuts that are amazing, and she's a really great baker. She can find her way around a quesadilla, eggs, and ramen for herself. I think once she moves out, if she doesn't have mom's cooking anymore, she'll probably also be able to cook.Katie: Yes. And so many parents need that bridge. They're like, “My kids love to make cookies. They bake, but they won't shift to cooking.” I would hope that future-casting conversation could be a good bridge.Sarah: Yeah. You can't live on cookies—or you might think you can for a little while, but then you'd start to feel gross.Katie: Exactly.Sarah: Thanks a lot, Katie.Katie: Thank you so much, Sarah. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sarahrosensweet.substack.com/subscribe

Comments and No Mas: We the CommentBack Kings and we highlight some recent YouTube comments. We also have an update on the "No Mas" situation and find that the beef with Mary Ellen Trainor might be deeper than we thought. Corey Characters Interview: Corey sits in with Gentry Thomas, who seems to know how to properly handle Corey and keep his attitude in check. Corey's Twitter: Corey's Birthday Bash is coming up, do we have to go? Also Corey defends Hooking Up, Jared Leto Joker Girlfriend is only 26 and more! COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, JIM AND THEM IS POP CULTURE!, YOU KNOW THAT!, FELDDOGSUMMER!, THIS IS A COREY FELDMAN SHOW!, REAL ONES!, NMAN!, VIDEO!, STAY COOL!, EVIL NICK!, MID NICK!, GOOD NICK!, GET SUCKED!, JIMMY!, WOLF PACK!, YOUTUBE MEMBERS STREAM!, COREY FELDMAN'S BIRTHDAY!, 25K SUBSCRIBERS!, MUSIC VIDEO PACT!, CHARACTERS!, CHACHING!, COMMENT OF THE WEEK!, HISTORY!, 18 YEARS!, ICP!, MIRACLES!, NO MAS!, GOONIES HOUSE!, MARY ELLEN TRAINOR!, NO SEQUEL FOR HER!, MOST ETHICAL AI!, SCREAMO ASCENSION MILLENIUM!, GENTRY THOMAS!, THE BEATLES!, INSPIRED!, SAME STORIES!, COREY'S ANGELS!, SKIPPED!, MICHAEL JACKSON!, BB KING!, WEIRD AI YANKOVIC!, WOKE GROK!, GERK!, QUIT SMOKING!, HEART SURGEON!, 30 YEARS!, RECOVERY!, EARPODS!, AIRPODS!, BIRTHDAY BASH!, SECURITY!, CONCERT!, EAT YOUR VEGETABLES!, FUN FOR EVERYONE ELSE!, YOUNG!, AGE!, HOOKING UP!, POST CREDITS!, DOUCHEBAGS!, BIOPIC!  You can find the videos from this episode at our Discord RIGHT HERE!

with Meg and ChrisSee omnystudio.com/listener for privacy information.

If you're tired of conflicting nutrition advice and just want to know what actually works in 2025 for a lean body, balanced hormones, and a healthy gut, this episode is for you. I'm breaking down the TRUE essentials of eating well in today's world, with a no-fluff, practical approach rooted in both science and real-life results. We'll talk about why high-quality animal protein, especially grass-fed meat and pasture-raised eggs, should be a foundation for most women. You'll learn how veggies and digestion are closely linked, and why gas and bloating might be telling you something deeper about your gut health. We'll also cover the best ways to enjoy fruit without blood sugar crashes, how to optimize your omega-3 intake for hormone support, and why natural salt is not the enemy despite what old-school advice might say. This is not a restrictive food list or trendy diet. It's a framework to help you eat in a way that actually supports your body long-term. Whether your goals are weight loss, hormone balance, or simply feeling better day to day, this episode will give you clarity on how to fuel yourself properly. Hit play and let's simplify your nutrition for good! DM me if you have questions or want help personalizing this for your season of life! Time Stamps: (2:16) Best Way To Eat In 2025 (6:28) Eating High Quality Meat (8:42) Eat Your Eggs (10:27) Eat Your Vegetables (12:06) Eat Your Fruits (13:51) Eat Your Omega 3's (15:22) Flavor With Salt (17:57) Steps For Weight Loss---------------------Follow @vanessagfitness on Instagram for daily fitness tips & motivation. ---------------------Download Our FREE Metabolism-Boosting Workout Program---------------------Join the Women's Metabolism Secrets Facebook Community for 25+ videos teaching you how to start losing fat without hating your life!---------------------Click here to send me a message on Facebook and we'll see how I can help or what best free resources I can share!---------------------Interested in 1-on-1 Coaching with my team of Metabolism & Hormone Experts? Apply Here!---------------------Check out our Youtube Channel!---------------------Enjoyed the podcast? Let us know what you think and leave a 5⭐️ rating and review on iTunes!

Pete pushes the envelope with rookie RBs in one Big Board draft and then swings in the other direction with a handful of veteran WRs in a Bigger Board draft.⁠☕ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Become a "Best Ball Value Hound" Youtube member⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get access to Best Ball After Dark interviews and unlock the #☕bestball-breakfast channel in the Deposit Kingdom Discord where I'll tip when I'm joining drafts.

Just A Gintama Podcast makes its glorious return for 2025 as we are joined by Scanline Media’s Kyrie to go over episodes 62-63 of the Gintama anime. This episode was released earlier on our Patreon so be sure to sign up for … Continue reading →

In this episode, host Janet Michael and co-host Niki Foster, President of the Front Royal Warren County Chamber of Commerce welcome Rob Demariano, the owner of Robbie D's Lil Greens. Janet and Niki discuss various chamber events and initiatives, including the successful Coffee & Conversation gatherings. They then delve into a detailed discussion with Rob about his microgreens business. Rob explains what microgreens are, their nutritional benefits, and their various uses. He talks about the stages of plant growth, emphasizing the heightened nutrition and taste at the microgreen stage. Rob shares how he grows microgreens year-round, the process of dehydrating them to extend shelf life, and his partnerships with local businesses. He also speaks about his future aspirations, including expanding to more restaurants, experimenting with new products, and even introducing microgreens into dog treats. Throughout the discussion, Janet and Niki express their interest and excitement about the versatility and benefits of microgreens, pondering how they could integrate them into everyday meals. The segment concludes with Janet encouraging listeners to visit Rob's website and connect with him for more information or potential partnerships. Learn more on Rob's website: https://robbydslilgreens.com/ and follow him on Facebook, Instagram, and TikTok. 

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad […]

When you were a child your mother made you eat the vegetables whether you wanted to do so or not. Your mother knew what was best for you and you had no choice in the matter. Sometimes, it’s like that between us and God. God asks us to do something we would rather not do. But, God is in charge and we have to do what God says—whether we like it or not. May God bless you as you engage in worship. Please feel free to leave feedback/comments to let us know you joined in worship. If you’d like to contribute to the ongoing ministry of Two Rivers Community Church of the Nazarene please use this link: paypal.com/us/fundraiser/charity/64291

Happy Labor Day Weekend. New Episode New vibes. Todays topics are as follows. - Least favorite food growing up - How would life be in a different course of life - Is A.I ruining independent thought? - Nostalgic upstate NY vibes New Music J.Degrees - Drills & Thrills 2 Follow @degreescouchchronicles on all podcast platforms. Tune into our social for all updates. Click the link here for fitness by Phoenix fit workouts, meals, and more https://www.etsy.com/shop/Fitnesswithphoenix Glow Nude @Glow.nude on IG --- Support this podcast: https://podcasters.spotify.com/pod/show/degreescouchchron/support

Fun is over, the Sun-Times proclaims. Ben riffs. Meredith Shiner talks all things politics. Including her New Republic essay about the mainstreams. Their reality is not our reality. Meredith and Ben cover everything from Trump on reproductive rights to Nancy Pelosi to Keith Olbermann's dramatic reading of the aforementioned New Republic essay to Rahm's inflated sense of self to whether Kamala should be interviewed by the NYT. Meredith is a former Washington-based journalist, media consultant and columnist for the New Republic.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A conversation on food, cooking, family, traditions, and storytelling. And like some of the best meals, it just happens to be vegetarian.

Whaddup, it's ya boys back at it again with another episode, and Wiz is on a 3 week streak! We taking bets on how long it lasts? Nah, lmao..... unless? Love you and thank you all for tuning in

On this very special episode of the Dead Tired Dads Podcast, Josh discovers his hidden desire to start a hockey team in Kentucky. The Dads also learn that playing video games is actually very good for you and can be educational. Daniel relays information from a study that sheds light on how video games are actually good for you. Josh talks about how video games have helped him be a better musician and discusses the subscription based Rocksmith+. Ryan talks about using captured monsters to build factories in Palworld.

Hetty Lui McKinnon, Aaron Adams, & Liz Crain discuss food, cooking, and their latest vegetarian & vegan cookbooks with chef Gregory Gourdet.

Who will be the last Winslow standing? What happens if you don't eat your vegetables? And how many people does it take to be "alone?" We answer these questions and more as we dream our way through Season 3, Episode 11 of Family Matters.  Alex Diamond, David Kenny, and John McDaniel heard that the long-running network sitcom Family Matters ends with side character Steve Urkel going to space. And the best way to figure out how that happened - obviously - is to watch the last episode first and make our way backwards through nearly ten years of television.Join our countdown to number one (and our slow descent into madness) in all the places you expect internet people to be:Website: jumpingtheshuttle.spaceEmail: jumpingtheshuttle@gmail.comInstagram: @JumpingTheShuttle / @ThatAlexD / @dak577Twitter: @JumpingShuttle / @ThatAlexD / @dak577TikTok: @JumpingTheShuttle / @ThatAlexD / @dak577Brought to you by Smooth My Balls

In this episode of In The ARENA, Dr Moshe Goldsmith joins me for another episode on health and medicine.  After our last episode, Dr Moshe was highly requested for a part 2 and this time he shares even more things that affect our health that we are completely unaware of.  From vaccinations and antibiotics to Alzheimers and fiber, this is an episode that will change the way you think about your health.  Key Podcast Topics:  Should you give your children vaccinations? The cause of Alzheimers is in your mouth! Why antibiotics are bad for you Dr Moshe's Biography: Dr Moshe spent 20 years practicing internal medicine in Florida, United States. After discovering he had cancer, he left his practice and focused on curing his cancer without the help of modern medicine. He is now cancer free and has returned to medicine, however he now advocates of Functional Medicine. Podcast highlights: 00:00 Introduction 01:40 Why Dr Moshe's last podcast was so controversial 06:15 Why antibiotics are bad for you 10:41 The alternatives to antibiotics 14:32 The reason behind Alzheimer's lives in your mouth! 16:17 IV drips are the lesser evil 21:31 “EAT YOUR VEGETABLES!” 26:51 Should you give your children vaccinations? 38:58 The importance of Fiber 40:43 Why is vinegar important? 45:09 Are all calories the same? 48:04 If you're young, you don't need testosterone supplements 53:55 AI and Health 1:00:15 Dr Moshe's advice Stay Connected: For more enlightening interviews featuring Gladiators and titans of the industry, make sure to subscribe to my YouTube Channel. You can also connect with me on the following social platforms: Instagram: https://www.instagram.com/dariushsoudiofficial/ Threads: https://www.threads.net/@dariushsoudi Twitter: https://twitter.com/dariushspeaks TikTok: https://www.tiktok.com/@dariushsoudiofficial Facebook: https://www.facebook.com/DariushSoudiOfficial LinkedIn: https://www.linkedin.com/in/dariushsoudi/ Website: https://dariushsoudi.com Gladiator Mastery: https://gladiatorsmastery.com

Papa and Dan return to talk the London Police presser, Tippett and Poehling extensions, the goaltending without Hart, do you have faith in Briere? Adding a top center? trade deadline prep, more!

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad recipe.

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad recipe.

This week Zorba and Karl talk about why you should eat your veggies first, and they discuss if naps are healthy. Plus, they share a delicious Grape and feta salad recipe.

In Israel, the person who runs our neighborhood vegetable stall, the ירקן, is an important figure. Guy explains why. Hear the All-Hebrew Episode on Patreon   New Words and Expressions: Yerakot – Vegetables – ירקות Yarkan – Vegetable seller – ירקן Yerek – Greens – יֶרֶק Haser li yerek – I am missing my greenery – חסר לי ירק Hanut yerakot, yarkaniya – Vegetable shop – חנות ירקות, ירקנייה Mishlo'ach yerakot habaita – Vegetables delivered home – משלוח ירקות הביתה Sal yerakot organiyim – Organic vegetable basket – סל ירקות אורגניים Hanut ha-yerakot ha-schunatit – Neighborhood vegetable shop – חנות הירקות השכונתית Agvaniyot – Tomatoes – עגבניות “Bo, bo, shamarti lecha”, “Bo'i, bo'i, shamarti lach” – Come here, I kept this for you – בוא, בוא, שמרתי לך / בואי, בואי, שמרתי לך Efshar lit'om? – Could I taste? – אפשר לטעום Kartonim – Cartons, boxes – קרטונים Kama ze? – How much is it? – כמה זה Kama ha-melafefonim? – How much are the cucumbers? – כמה המלפפונים Yesh yoter yafim/yafot? – Do you have nicer ones? – יש יותר יפים/יפות Yesh eshkoliyot yoter yafot? – Are there nicer grapefruits? – יש אשכוליות יותר יפות Matai yihye mango? – When will there be mangoes? – מתי יהיה מנגו Matai yihyu anavim? – When will there be grapes? – מתי יהיו ענבים ‘Yagi'u kishu'im ktanim?' – Will there be small zucchini – יגיעו קישואים קטנים Ten li, tavi li – Ten li, tavi li – תן לי, תביא לי Tishmor li anavim – Please keep some grapes for me – תשמור לי ענבים Shamarta/shamart li? – Did you keep some for me? – שמרת לי Bashel – Ripe – בשל Bosri – Unripe – בוסרי Rotev agvaniyot – Tomato sauce – רוטב עגבניות Agvaniyot bshelot – Ripe tomatoes – עגבניות בשלות Agvaniyot bosriyot – Unripe tomatoes – עגבניות בוסריות   Playlist and Clips: Ehud Banai – Rehov Ha-agas 1 (lyrics) Efrat Enzel – Rotev Agvaniyot Gidi Gov – Tnu Ligdol Be-sheket (lyrics) Ep. #67 about fraier Ep. #83 about ten, give  Ep. #201 about lit'om Ep. #318 about tishmor li Ep. #396 about shopping Ledaber Ze Lo Mashmin – Foodies Podcast in Hebrew   Streetwise Hebrew Facebook page Instagram page

The summer garden is a good time to resolve to eat healthy. Get away from processed food and be cautious about using the sweetener, aspartame. We talk about garlic and beets with recipe advice from Donna. Lonna talks about bush beans, pole beans, the first garden tomatoes of the season, harvesting and drying herbs and some of the science behind breeding the Cherry Plum. We explore edible flowers and Donna gives her sure-fire recipe for keeping squirrels out of her nasturtiums.

Story sent in by our friend Blair, age 6, from San Antonio, TX. Sometimes kids don't like to eat their veggies... sometimes this makes the vegetables very upset... ** ** Music By: Day of Chaos by Kevin MacLeod | https://incompetech.com/ Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 3.0 https://creativecommons.org/licenses/by/3.0/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/ssck/message

We cook them, steam them, bake them, sauté them, nuke them…but we just don't eat enough of them. A chat about the ones we like (sort of), hate, vegetarians and some reasons why most of use don't eat vegetables. Warning:  Some of the stats and trivia in this episode may be hard to swallow.(just like the veggies we hate the most) --- Support this podcast: https://podcasters.spotify.com/pod/show/stcurbcuriosity/support

Hey everyone! This week's topic is a continuation of last week's: consumption. In part one, it was all about music. In this part two episode, we will focus on social media and how that has influenced our lives as Christians. We share some of our experiences with and reservations about social media, as well as some of its benefits! We hope you leave this episode reflecting on your own media consumption and are encouraged to make changes if needed! We love you and enjoy!References:Keep your eyes on Jesus | Colossians 3:1-2Run the race God marked out for you | Hebrews 12:1Run your race for the prize | 1 Cor. 9:24Faith without works is dead | James 2:17Don't let your choices cause others to stumble | Romans 14:13Jesus has living water | John 4:10Jesus has a food we know nothing of | John 4:32-34

Jon spends the bulk of the second hour reacting to some outrageous audio out of the Louisiana state legislature about transgender kids and vegetables plus we play your talkbacks and take your calls all hour and morning long.

What if everything we've been brought up to believe about eating vegetables as part of a healthy diet was wrong? What if vegetables are actually contributing to the many health ailments we suffer from? And what if the very red meat that has been demonized for being high in saturated fat is the best thing we can eat for optimal health? In this interview with Dr. Anthony Chaffee, these and many other questions about a carnivore diet are answered. Dr. Chaffee also provides the historical basis for how we've been taught to eat since the late 1970s and why we need to approach our diet much differently.  You can connect with Dr. Chaffee's and his work at: PLANT FREE MD PODCAST on iTunes  or Spotify or YouTube    INSTAGRAM @anthonychaffeemd   ➡️ FREE 5-DAY CHALLENGE: https://official.purephysique.com/5-day ➡️ PURE PHYSIQUE WEBSITE: https://purephysique.com  ➡️ GET YOUR HAPPY JUICE!:  https://www.amare.com/et/abpuq2/12956 FOLLOW US ON SOCIAL:  ➡️ IG:  Corrie-Beth | Mike | PURE PHYSIQUE ➡️ YouTube: PURE PHYSIQUE 

In What's For Dessert: Simple Recipes for Dessert People, the New York Times bestselling author of Dessert Person returns with 100 recipes for all dessert people—whether you're into flambés, soufflés, or simple loaf cakes. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on November 9, 2022.

In Somebody Feed Phil the Book, Phil Rosenthal presents more than sixty of viewers' most requested recipes from acclaimed international chefs and local legends alike and shares never-before-heard stories from every episode of the first four seasons of the series. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on October 20 at 7:00 pm.

Check out what we're reading this week: The Passenger by Cormac McCarthy Ozark Dogs by Eli Cranor - PreOrder today! and check out Don't Know Tough while you wait. Have I Told You This Already?: Stories I Don't Want to Forget to Remember by Lauren Graham Real Bad Things by Kelly J Ford Dickens and Prince by Nick Hornby --- Support this podcast: https://anchor.fm/sara-putman/support

Eat Your Vegetables: Inflammation and Food Quality with Samantha Leyh, MS, RD, CSSD, AF Special Warfare Performance DieticianJoin Doc's Sarah & Alyse for a laid-back conversation about inflammation and food quality! In this episode we chat about:Do you know the difference between Omegas 3's vs 6's? Think again...The mind-body food connection.Is it worth buying organic?Are canned and frozen foods a good choice?Booze and inflammation.When it is appropriate to "detox"?Samantha Leyh is the performance dietitian at Davis Monthan Air Force Base where she predominantly works with the bases special warfare (guardian angel) and A10 pilot population. Sam has a background in nutrition and physiology research including during graduate school at Florida State University, a quick trip to the Australian Institute of Sport, and most recently before moving to Tucson, within Air Force Research Lab at the STRONG Lab. Back in the day, Sam was a Division I athlete and captain of the women's soccer team at the University of Rhode Island. These days, she considers herself an outdoor adventure enthusiast and spends her time mountain biking, as a mentor with Big Brothers Big Sisters and enjoying the incredible food scene of the local Tucson community. Talk to you later! 

I remember watching Popeye the sailor man growing up. He would be scrawny weak and defeated by his enemy until… he ate his spinach! This is how we look when we don't eat our spiritual vegetables. Listen in as we talk about it! --- Send in a voice message: https://anchor.fm/cessywyatt/message

Hot Hot, your tomatoes are going to rock, mushy tomatoes, abused tomatoes, they like to be stressed, squeeze squeeze sqeeze, shading plants, Addicted To Gardening, what are you having for dinner?, bunch of old people, watch it!, family family, eat it while you can, how do you know snap peas are ready?, felt like a cow chewing cud, grilled zucchini, spaghetti with oil and garlic, ummm yum, there can never be too much garlic, you're sounding pretty fancy, love leftovers so much, zucchilini, zucchini bread, why not?, Patrizia's Italian zucchini recipe, we get along like hellzaspoppin, mandolin, it's not rocket science, mush, chicken piccata, it's one of those things that's better each day, it's a win win, if I had to be allergic to anything thank God it isn't bread, mushrooms, that's a good question, nurseries are having sales, this is the time, Jeannie, fountain in your atrium, basil, Miracle Grow, grow grow grow, I have a talk and they don't listen, whack ‘em, cicada, someone told me something horrific, fear was struck into my heart, there's nothing better in the dead of January, freezing, canning, immersion blender, bacon fat, if there's one thing that gets me up in the morning it's fancy ice, weeds, native plants, moss, mini Connemara, are you sitting out in the garden at all?, hammock, supporting your local growers, roses, Black Gold soil, restful garden, orange, drive around and see what's growing, gardening Facebook groups, what are having for dinner?, I love you, garden nightclubs.

We worship together in-person each week, and stream our worship service through Facebook Live. If you would like to watch a full recording of our July 24 worship, you can watch the recording on Facebook, or join us live, Sundays at 10:00 am at http://www.facebook.com/WPCRichmond.This morning, we welcome the Rev. Dr. Roger Gench as our guest preacher. Scripture: Daniel 1:1-17

Hey there everyone! This episode of Attack the Backlog is all about The Mean Greens - Plastic Warfare--random, I know--a third-person competitive shooter where you play as toy army men and battle across familiar environments like backyards, kitchen tables, and fish tanks. If that sounds interesting to you, check out the episode to find out just how mean these greens be.

Hey there everyone! This episode of Attack the Backlog is all about The Mean Greens - Plastic Warfare--random, I know--a third-person competitive shooter where you play as toy army men and battle across familiar environments like backyards, kitchen tables, and fish tanks. If that sounds interesting to you, check out the episode to find out just how mean these greens be.

It's all about 'Mom' on today's podcast, including the things she told you over and over, and, the things you never heard her say.

Sadie and Sausha discuss why fitting more vegetables in your life is important to overall health. Eating for volume. And, they can't go an episode without talking about poop, so they're filling you in on the many benefits of fiber! Please follow, rate and review our podcast!  Follow us on Twitter, Instagram, TikTok, and Youtube. Hosted by @meatheadsadie and @meatheadsausha Show notes and more on our website: meatheadtestkitchen.com A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sadie and Sausha discuss why fitting more vegetables in your life is important to overall health. Eating for volume. And, they can't go an episode without talking about poop, so they're filling you in on the many benefits of fiber! Please follow, rate and review our podcast!  Follow us on Twitter, Instagram, TikTok, and Youtube. Hosted by @meatheadsadie and @meatheadsausha Show notes and more on our website: meatheadtestkitchen.com A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals, New York Times bestselling author Tieghan Gerard delivers more than 120 all-new, soul-satisfying recipes. In conversation with Joe Yonan, the food and dining editor of The Washington Post and author of Cool Beans, Eat Your Vegetables, and Serve Yourself. This program was held on March 30, 2022.

We switch it up and grill a vegetarian sandwich. Also discussed are other commonly grilled vegetables.

The Fed has begun their move, and The FarrCast is here with experts and insiders to explain what it means. Michael Farr welcomes Kenny Polcari on the markets, Dan Mahaffee on Washington, and special guest, Stephanie Link on the bigger picture.

All of us have the part of a filmmaking process that we like more than others, it's probably the reason we fell in love with this craft. Whether it's filming, editing, directing, the cool gear… there's always something that's more “fun” than other parts of our job, like figuring out how to run a business or learning about audio. On today's show, Matt sits down with me to discuss some of the most common shortcomings he finds when looking at other filmmakers work from around the world and why he thinks certain things keep coming up again and again. It turns out, that if we want to grow, we have to just eat our vegetables. Want to learn more from Matt? Grab his FREE PDF with 3 tips to book more weddings! https://go.whoismatt.com/bookmoreweddings/ -------------------------- This show is sponsored by Musicbed - Sign up for their Wedding Filmmaker subscription using the promo code MBWF and get your first month free: www.musicbed.com This show is sponsored by Love Stories TV. Sign up for a free account and submit your films for paid feature opportunities: https://lovestoriestv.com/r/mbwf