Podcasts about Edamame

Today we've got yet another edition of "I can't believe we haven't done this already!" as we stroke the furry napes of these bliefly blanched hairy beans and erupt into some spontaneous poetry (citation needed). Our thirst is slaked by prizes, ravens, crows and rooks before we lick our salty fingers and erupt into a spontaneous apology segment. Episode 11: PeasEdamame by bbno$ and Rich Brian Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

We've got soy burgers. Edamame. Soy milk. Tofu. Soy smoothies. Soy is everywhere, and it's in so many things. But if you're hypothyroid, is it safe to eat soy foods and products? In this episode, learn about the soy-hypothyroidism connection and whether you can safely eat soy. What you will learn: About soy Soy's nutrition facts The health benefits of soy Risks and side effects of soy Soy and your thyroid How to eat soy when you're hypothyroidCheck out our blog and read the full article here: ⁠https://www.palomahealth.com/learn/soy-hypothyroidism⁠About Paloma Health:⁠⁠Paloma Health⁠⁠⁠⁠⁠⁠⁠⁠is an online medical practice focused exclusively on treating hypothyroidism. From online visits with your provider to easy prescription management and lab orders, we create personalized treatment plans for you. Become a member⁠, or try our at-home test kit and experience a whole new level of hypothyroid care. Use code PODCAST to save $30 at checkout.Disclaimer: The $30 discount is only valid for first-time Paloma Health members and test kit users. Coupon must be entered at the time of checkout. Become a Paloma Member:https://www.palomahealth.com/pricing-hypothyroidismPaloma Complete Thyroid Blood Test Kit:https://www.palomahealth.com/home-thyroid-blood-test-kit

News; birthdays/events; was there a teacher you gave lots of grief to?; word of the day. News; Buzzfeed list of roles that basically ruined an up and comers acting career; game: password, when you're sick do you want to be left alone or doted on? News; what's the next holiday you're looking forward to? (Ashey's dad loved April Fool's Day); game: minute mysteries; what things do you care less about as you age? News; manners our moms tried to drill in our heads are still just as important today; game: think n sync; goodbye/fun facts....National Boiled Peanuts Day...Boiling peanuts has been a cultural practice in the Southern U.S. since the 1800s, but it has been widely growing in popularity across the country, too. Originally called "goober peas," boiled peanuts are often referred to as the "Edamame of the South". Whatever you call them, boiled peanuts have been a tradition during family celebrations and social gatherings throughout many parts of the country. It is believed the practice of eating boiled peanuts originated in West Africa, where boiling Bambara groundnut was a staple among African tribes. Boiled peanuts pack a punch in terms of health benefits. They are rich in protein, fiber, and healthy fats. They can help support heart health and aid in weight management by keeping you feeling full longer. Boiled peanuts are loaded with antioxidants, which help reduce inflammation. they are commonly found at roadside stands and sporting events.

Is it possible to grow protein-packed vegetables in your garden? In this episode, we break it down for you! Building on last week's conversation with Dr. Vickie Petz Kasper about the importance of plant-based proteins, I'm sharing which crops are worth your time, space, and effort. We'll cover: Dry beans like pinto, kidney, and black beans Shelling beans such as black-eyed peas and lima beans Chickpeas, lentils, edamame, and more Discover the growing requirements, space needs, and harvest realities of these crops to decide if they're the right fit for your garden. I'll also share my honest take on which ones I recommend skipping and how to get the most from the ones you do plant. Plus, don't miss the details about my live Winter Workshop on January 21st, focusing on seed starting and planting. Learn more and register at journeywithjill.net/winterworkshop. Let's dig in!

We often create plans for nutrition and exercise, but rarely do we create a plan for when we mess up (most likely because we're hopeful it won't happen). In today's episode, I'll give you my 2 step process to working through moments when you fall off track and introduce you to our new February challenge coming up that I'm excited to announce. This week's recipe is Spinach, Edamame and Apple Salad with Chicken.  Schedule a visit today at www.bodymetrixhealth.com.

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn dives into the Panera restaurant menu. While known for their bread bowls, savory soups, and baked goods, you might think this fast casual restaurant doesn't work for your healthy lifestyle. Take a closer look at the menu with Jenn and you'll find plenty of options that can align with your health and wellness goals. Tune in to learn how Jenn determines what healthier options to order at Panera. Like what you're hearing? Be sure to check out the full-length episodes, new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramPanera Bread - Website

Alex, known to most as BBNO$, is the viral music sensation behind mega hits like “Lalala”, “Edamame” and most recently, “Two”. While balancing the fast paced life of a touring artist and social media star, he also shares his personal aspirations of being a ~healthy~ partner/husband and future dad.FREE TOYS OR GIFT CARDS FOR TOYS! Everyone who signs up to my giveaway with Bellesa wins something! https://www.bboutique.co/vibe/wildtil9-podcastWild Til 9 is sponsored by BetterHelp!Go to https://www.BetterHelp.com/WT9 for 10% OFF your first month!Send us your questions at the WT9HOTLINE@GMAIL.COMFollow Wild Til 9 on Insta: @WildTil9Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/WildTil9Watch Wild Til 9 on YouTube: https://www.youtube.com/@WildTil9 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alex, known to most as BBNO$, is the viral music sensation behind mega hits like “Lalala”, “Edamame” and most recently, “Two”. While balancing the fast paced life of a touring artist and social media star, he also shares his personal aspirations of being a ~healthy~ partner/husband and future dad. FREE TOYS OR GIFT CARDS FOR TOYS! Everyone who signs up to my giveaway with Bellesa wins something!  https://www.bboutique.co/vibe/wildtil9-podcast Wild Til 9 is sponsored by BetterHelp! Go to https://www.BetterHelp.com/WT9 for 10% OFF your first month! Send us your questions at the WT9HOTLINE@GMAIL.COM Follow Wild Til 9 on Insta: @WildTil9 Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/WildTil9 Watch Wild Til 9 on YouTube: https://www.youtube.com/@WildTil9 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cześć! Zapraszam serdecznie do odsłuchania nowego odcinka mojego podcastu Paliwo z Roślin, w którym opowiadam o fantastycznych właściwościach edamame. Edamame to młode strąki soi, które stają się coraz popularniejsze. W odcinku dowiesz się, dlaczego warto włączyć je do swojej diety, jakie mają wartości odżywcze oraz jak mogą wspierać Twoje zdrowie.W 131 odcinku dzielę się też moimi ulubionymi przepisami z edamame, które możesz łatwo wykorzystać w swojej kuchni, a także podpowiadam, gdzie najlepiej kupować te smaczne i zdrowe strączki. Obiecałam wkleić tutaj linki do przepisów, a więc proszę bardzo - tankuj Paliwo z Roślin :)Przepis na zielony tost z edamame: https://tiny.pl/j8qs7_zkPrzepis na sałatkę po treningu z edamame: https://tiny.pl/qqry6f_sJeśli lubisz roślinną kuchnię i chcesz odkrywać nowe, zdrowe składniki, to koniecznie subskrybuj Paliwo z Roślin. Nie przegap kolejnych odcinków pełnych inspiracji i praktycznych porad!____________________________Odcinki powstają w partnerstwie z marką suplementów diety Naturell, która jest sponsorem podcastu Paliwo z Roślin____________________________Droga słuchaczko, drogi słuchaczu, cieszę się, że mogę dla Ciebie nagrywać.Dziękuję Ci, że jesteś, słuchasz i wspólnie ze mna tworzysz to miejsce. Zasubskrybuj mój podcast i jeśli lubisz treści, które dla Ciebie tworzę, to daj temu wyraz oceniając Paliwo z Roślin na Spotify lub dzieląc się komentarzem na Apple Podcasts. Twoja opinia jest dla mnie bardzo ważna. Dziękuję!____________________________Zapraszam po treści wspierające zdrowie i wiedzę:https://sylwiamaksym.pl/https://www.facebook.com/paliwozroslinhttps://www.instagram.com/sylwia.maksymhttps://www.tiktok.com/@sylwiamaksymhttps://www.youtube.com/@sylwiamaksym____________________________ Zapraszam także do odsłuchania mojego drugiego podcastu Kobieta w Sporcie:https://tiny.pl/wk36jhttps://tiny.pl/wk36p____________________________Montaż podcastu: Monika Adamska-Guzikowska (https://adamskapodcasty.pl/)

Do you get enough protein? There are protein powders, protein shakes, and protein bars. But how much protein do you actually need? Then there are high protein diets. Are those good for you?  Are you getting enough protein in your daughter? Maybe too much stay tuned to find out if you're getting the right amount. It seems like we're just bombarded with this message to make sure we get enough protein and yes, you definitely need enough protein. But chances are you get plenty.  The average American diet is 16% protein. Well, that translates to 80 grams a day. If you follow the recommended 2000 kilo calorie diet. On top of that, most Americans eat protein that is packaged with fat. And that definitely has some negative health consequences.  Today, we'll discuss the amount of protein that's right for you and the best sources We do need protein if you don't get enough protein, you can have brittle hair and nails. You can feel hungry all the time or your muscles can be weak. Your immune system can be compromised, so you get sick a lot. You can even have trouble thinking or changes in your mood, or stress fractures in your bones.   So let's go to mini medical school for a review course. There are three essential macro nutrients that our bodies absolutely need to function. Fat carbohydrates and protein. And gosh, when I say those three together, I think the protein hype comes in from the bad rap that fat and carbs get. Remember one gram of protein is four kilocalories.  Same for carbs and fat is nine. But you do need all three macros and like everything in lifestyle medicine, it requires balance.  And on top of the macros, there are lots of micronutrients, but here's the deal protein is never a solo act. I mean, you can't really just eat a protein.  Proteins are macromolecules. Well, that just means they're big old suckers made up of long chains of amino acids, and you may have heard them called building blocks. There are 20 different amino acids and we need every single one of them to live. but your body can make 11 of them. So nine of them are essential in your diet. A complete protein has all nine of them, Most protein in our diets are not complete. But not to worry your pretty little brain about that. We will talk about how to get a complete protein. Amino acids are kind of like Lego's, they fit together to make proteins, but unlike Legos, they don't make you cuss when you step on them. And like Lego's for mothers of little boys. Amino acids are everywhere and you can snap proteins together to make muscles, hair, enzymes, and antibodies. They break stuff down in chemical reactions in the body and they're important for DNA replication.  We need protein for every organ in our body to function like it's designed the heart, the brain, the skin, the immune system. And it's especially important for the musculoskeletal system. Adequate protein intake helps build repair and maintain muscle. And that's not just for bodybuilders who want big ol honkin muscles because as we age. Staying strong becomes even more important. Protein may play a role in appetite control. And that's why a lot of these diets focus on high protein for weight loss. And we're going to talk about that in a few minutes. But not getting enough protein can lead to hair loss, skin breakouts and breakdowns, weight loss, loss of muscle mass and weakness.  This is most likely to happen in people with eating disorders or the elderly who have an inadequate caloric intake. Now let's get to the bottom line. How much protein do you need?   You're going to need to know how much you weigh in order to do the math and the simple answer is that you can multiply your body weight in pounds by 0.36 and determine the minimum number of grams of protein you need. Of course, there are situations where you need more  like how old you are, whether you're a man or a woman. Your activity level and pregnancy.  Okay, active adults need 0.6 to 0.9.  Older adults need a little more too. They've got to maintain that muscle mass. So 0.8 times, your body weight in pounds. And the reason older adults are at such risk again, is because of decreased appetite, decreased calorie consumption, and the importance of staying strong. So you don't fall, or you can open a jar and all the other things you need to get done in a day. Okay. What about athletes? Well, they do need more. 1.2 to two. So let's look at that just a little bit different way. And for those of you who are on my email list, I'll send this out in print because it's so much easier to look at that way.  Sedentary adults need 10 to 15% of their calories from protein. Active adults need 15 to 25%. And athletes should consume protein as 25 to 35% of their diet.  And with all the hawking about protein, you'd think we're all deficient. But on average Americans get  the amount of protein they need. In general, if you're eating enough calories. You're probably eating enough protein. Can you get too much?  Well, yeah, too much isn't good either. In fact, men aged 19 to 59 typically get more than they need from chicken eggs and of course burgers and the steak.  But what about that meat eating man who pumps iron and sweats on the treadmill, you may be surprised to learn that even athletes do not need a supplement to get enough protein, they need more calories to fuel their workout. But they can get that protein in food. Isn't that such a beautiful design.  Now I mentioned in kind of a fancy way that protein contains nitrogen. So your body needs fluids to process nitrogen and too much protein can make you dehydrated. It strains your kidneys and people who have kidney disease need to be really careful about finding that balance between not enough and too much.  And protein, especially from animal sources can upset your tummy and cause either constipation or diarrhea.  So maybe you were worried about getting enough protein and maybe you're worried about getting too much.  But let's talk about protein powders that people add to shakes. The most common ones are whey, pea, and soy. And they're  processed, they're  sweetened, And they all contain a lot of other ingredients. Whey protein is made from milk protein. It has flavors in it and sweeteners and preservatives and emulsifiers like lecithin and thickeners like xanthan or guar gum. And some of them add vitamins and minerals.  What about soy protein? Well, it's made from soy protein concentrate. It has natural and artificial flavors, sweeteners, emulsifiers, like soy lecithin, preservatives, and thickeners, and sometimes vitamins and minerals.  What about pea protein? It's made from yellow split peas. It also has flavors, sweeteners, emulsifiers, thickeners, preservatives, and sometimes vitamins and minerals. You know, with all those sweeteners, flavors, emulsifiers, and thickeners, what if you just got your protein from food? Isn't that a great concept? Now I totally get just putting powder into a shake because it's faster. It's easier. And it's just so convenient. Soon I'll have a recipe ready for a protein smoothie that tastes delicious and doesn't have all of that extra junk in it. It's going to be available through the healthy looks great on you lab. Right now it's by invitation only. But if you're interested, make sure you're on my email list. I'll open it up soon to everyone.   And here's the deal. Variety is the secret to getting complete proteins. So we always say, eat the rainbow. That means eat food with different colors, oranges, purples, blues, greens, reds, yellows and everything in between. I mean, who doesn't love a colorful package? And that brings me to a term I want to introduce you to. Protein package. Hello protein package, it's nice to meet you.  Because remember, you can't eat a protein by itself. So basically, a protein package refers to who the protein is hanging out with.  Let's make it specific and go back to that pile of chicken that was on my Korean rice bowl.  One cup of chicken breast has five grams of total fat. Which is another one of the essential macros. 1.4 grams of it is saturated and 1.7 grams is monounsaturated, and 1.1 grams is polyunsaturated.  It has a total of 43 grams of protein. Based on my weight and activity level, that's about half of what I need in an entire day. Chicken breast is a lean protein source, so a lot of people eat it on the Mediterranean diet. Now, edamame is made from young, green soybeans. And they are so good for you. And they're very versatile as well. They have 188 calories. compared to 231 for a cup of chicken breast. They have 18. 4 grams of protein, which is not nearly as much as chicken.  But I can guarantee you that I'm going to eat more than one time a day,  but here's the real kicker.  Edamame has 8 grams of fiber. And fiber is super important if you're trying to lose weight, or you want to maintain gut health. It's good for your immune system, and your digestive system, and your body in general. In  fact, edamame is a complete plant protein. Remember, I told you a complete protein has all nine amino acids. And it's rare to get a complete protein in plants, but edamame is the package that does it. You can add it to salads, you can put it in stir fries, you can put it in soup, you can just eat it as a snack. It also has lots of vitamins and minerals in it like folate, vitamin K, and iron. And for your heart, it contains healthy fats that include omega 3s and omega 6 fatty acids. And those can actually help reduce bad cholesterol levels. And remember, cholesterol is not found in plants and fiber is not found in animal products.   If you get most of your protein from animal products, you're likely getting a lot of fat with it. And we all know that too much saturated fat can increase the bad cholesterol in your bloodstream. That's the LDL cholesterol. And that can lead to heart disease. Saturated fat also causes inflammation throughout the entire body. And that ups your risk for just about everything. On the other hand, plant based proteins, which come from things like soy or edamame, nuts and seeds and beans and grains, those are lower in saturated fat, but they're high in the all important fiber,  Here are some good plant-based sources that are complete as well. Besides that edamame or soy is buckwheat, hemp seed, and quinoa. Look for ways to add these to other things in your diet. I'm going to have more specific information on that in the healthy looks great on you lab coming soon.   The bottom line is, more protein isn't better, better protein is better. So we should focus on quality and not quantity. And, we should get our protein from food. Because all of those protein powders that people add, those are considered supplements, and it is big business.  And that's probably why protein is being marketed to us as if we all have a shortage.  And even if we do, we should get our protein from food. Whole food is best. Now, let's go ahead and compare plant protein to animal protein.  Let's start with animal based proteins. This includes chicken, turkey, beef, pork, fish, eggs, dairy products like milk, cheese, and yogurt. All of those contain protein.  The most complete proteins come from animal sources. And they're actually more likely to contain complete proteins because animal proteins have all nine of those essential acids. So that's a good thing, right? It is.  And they often have other nutrients like vitamin B12, which isn't found in plants, as well as iron, which you need to maintain a good red blood cell count and keep from being anemic. As well as omega 3 fatty acids, especially in fatty fish, like salmon.  Now, the more processed a meat is, the less healthy it is for you.    Red meat is worse than poultry. And all animal protein is packaged with its good old buddy fat, which we already talked about.  Now, comparing that to plant based proteins, that's better for your heart. They're rich in fiber, which we talked about, but what we didn't mention before was antioxidants. Plant protein sources are excellent sources of antioxidants, and those are the cleanup crew in the body that get rid of cells that can cause damage and disease. They can even lower your risk for heart disease, stroke, as well as cancer. Now, the problem is, there aren't too many complete proteins in the plant world. But, I gave you the secret earlier, do you remember what it is? You don't even have to go to mini medical school, you learned about this one in elementary school.  The rainbow. Eat the rainbow. If you eat a variety of plants, You'll get all the amino acids that your body needs.  So, don't just eat one kind of plant, don't just eat spinach all day long. I mean, Popeye did have big muscles, but,  you should also eat grains, and beans, and legumes, and nuts, and seeds.  If you're eating a completely plant based diet, you  need a B12 supplement, and you do need to be more mindful of your protein intake. Because it's definitely more of a challenge, especially if you're active, and I sure hope you're active. Before we wrap up, I want to mention one more thing, and that's timing.  It's really better for your body to get protein spread throughout the day, ,  instead of eating a big steak for your evening meal, and getting it all at once. Our bodies don't really store protein. Like they do fat. So you only need as much as you need for one day.  Generally speaking, you should get about 15 to 30 grams of protein  per meal and spread it out throughout the day. There are some studies that show if you eat more protein in the morning, it decreases hunger and cravings throughout the day and that can help with weight management. While I'm on the subject, I want to mention high protein diets for weight loss. Studies show that they are effective in the short term. So, think of them as a kickstarter, not a way to live, because in the long run, they're not good for your cholesterol, and they're not good for your heart. If you missed the episode comparing the different diets, I'll put a link in the show notes to which diet is healthiest, or you can go to my website and search for it.   The most important thing is, don't buy into the marketing schemes.   Just make sure you're getting enough. And remember, if you're using a protein powder, it's got a lot of other junk in it, and it's really considered to be a protein supplement. You probably don't need it. You need to eat more protein in your food. So let's look at the top plant foods that contain protein.  One of the highest sources of protein in the plant world is one of my favorites.  Did you say edamame? No, that was a trick question. It's lentils. Remember, I love lentils. And one cup of red lentils has 18 grams of protein.  In addition to all that fiber and phytonutrients and vitamins and minerals.  And remember, no cholesterol. Now, edamame is second on the list at 17 grams of protein, and another favorite of mine, black beans, comes in at 15 grams of protein. Moving on down to some nuts, almonds contain about 6 grams, peas are 5 grams, and even a baked potato has 5 grams of protein.  You know what I do? I put black beans on top of a sweet potato. It's delicious. I'll share my recipe with you sometime. Spinach has five grams of protein as well so don't forget those leafy greens.  Now how does that compare to animal protein? Well, we already talked about chicken and we talked about a cup. But even just three ounces of steak has 25 grams and it has all that cholesterol, saturated fat, and no fiber in it. Salmon has 20 grams of protein for just a 3 ounce serving, and it's better than red meat. And an egg has 6 grams, so you can have a cup of spinach, a cup of peas, and get nearly the same amount.  Now, since protein is being marketed to us as if we all have a shortage, let's talk a little bit more about a comparison of plant protein to animal protein. There was a study published in 2020 in the Journal of the American Medical Association Internal Medicine Edition that suggests that where you get your protein really does matter. In fact, they looked at almost half a million people over the age of 50 who got their protein from either plants, red meat, or eggs. And they watched them for 16 years and guess what? People who ate mostly plant protein instead of red meat protein had a 13 to  24 percent lower risk of dying from all causes.  That's impressive. In this particular study, the effect was even more pronounced on men. For every 10 grams of plant protein they ate per 1, 000 calories in their diet, they had a 12 percent reduction in their risk of death. And if they ate more, likely that number would go up even higher.    Remember, better protein is better. Plant protein is healthy.  And healthy looks great on you. SHOW NOTES: Healthy Looks Great on You website Email list sign up Which diet is healthiest?

In a world that's unraveling from climate disruption and gaping inequality, another climate crisis confronts us: the climate of hate and othering. Award-winning scholar and educator Valarie Kaur says to overcome racism and nationalism, we must not succumb to rage and grief. As someone who has spent much of her life challenging horrific injustices and intolerance, Kaur learned the lesson that historical nonviolent change-makers understood: social movements must be grounded in an ethic of love. She founded the Revolutionary Love Project, and has emerged as one of the most important voices of the American Sikh community, and a highly influential faith leader on the national stage. Featuring Valarie Kaur, born into a family of Sikh farmers who settled in California in 1913, is a seasoned civil rights activist, award-winning filmmaker, lawyer, faith leader, and founder of the Revolutionary Love Project, which seeks to champion love as a public ethic and wellspring for social action. Music The theme music is co-written by the Baka Forest People of Cameroon and Baka Beyond, from the album East to West. Find out more at globalmusicexchange.org. Additional music was made available by: Edamame, EdamameBeats.com Raydia, APMmusic.com Jami Sieber, JamiSeiber.com This is an episode of the Bioneers: Revolution from the Heart of Nature series. Visit the radio and podcast homepage to learn more.

Valfrutta, marca leader nel mercato delle conserve vegetali e attenta a soddisfare le esigenze di un consumatore moderno che sceglie sempre più spesso un'alimentazione sana e naturale, presenta nella linea COTTI A VAPORE la SOIA Edamame italiana lavorata da fresco.

Früher dachte ich, dass Risotto ne ganz schwierige Kiste sei. Man braucht angeblich einen Topf mit dickem Boden und was bedeutet dicker Boden denn eigentlich? Um die richtige Konsistenz zu erreichen, muss man unbedingt mit einem Holzlöffel rühren und vor allem die ganze Zeit dabei stehen, weil jederzeit ein Unglück geschehen kann und danach hat man dann halt kein leckeres Risotto, sondern eine Reispampe zum wegwerfen. So dachte ich viel zu lange. Dabei ist alles ganz einfach. Risotto ist Reis und wir kochen einfach nur Reis meine lieben Koch-Rookies, wenn auch besonders leckeren Reis. Das schwierigste am Risotto ist eigentlich nur die Frage, ob es DAS oder DER Risotto heißt...

Its good to be immature sometimes.

If you've ever been to a Japanese restaurant, chances are you've seen or eaten edamame. Edamame is a selection of soybeans that are harvested young when the green seeds fill out the pod similar to peas. You eat the seeds and the flavor is buttery and delicious. You can buy frozen edamame at grocery stores, but the flavor of fresh edamame is better. If you can grow bush beans, you can grow edamame. Edamame thrives in warm soil so now is a great time to plant. We grow ours on a raised beds amended with compost. Edamame is a legume so it fixes nitrogen from the atmosphere into a food it can use. The soil should be well drained and loose since cold, heavy soils can cause the seeds to rot. 'Envy' is a quick maturing variety, but my go to variety is 'Midori Giant'. This variety has large pods with 3 seeds per pod. Space plants about 4- to 6-inches apart. Watch for slugs when the plants are young. Control them by hand picking the mollusks or spreading an organic bait that contains iron phosphate. Harvest when the pods fill out and are plump, but before the pods turn yellow. We often just steam the pods in salty water and eat them as a snack. But they're also great cooked with other vegetables, in potato salads, and as a topping on summer salads. We companion plant kale between our edamame rows, so that once the edamame is harvested we chop down the plants and leave them as mulch around the kale. The kale thrives as a fall veggie.See omnystudio.com/listener for privacy information.

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about a recipe for a delicious Asian edamame salad.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Edamame and Mukimame aus Europa, mit diesem gesunden Snack will das Wiener Startup Edamax überzeugen. Überzeugt hat das Jungunternehmen auf jeden Fall schon die Jury bei  den City Pitches der #glaubandich Challenge, wo Edamax im April im Finale antritt. Zu Gast im Podcast ist Ana Slanina, die Gründerin des Startups. Wir sprechen über: - Edamame und die Nutzen des Trend-Foods - Warum Edamax sein Produkt in Rumänien anbaut - Wie das Startup eine nachhaltigere Lieferkette schafft - Die #glaubandich Challenge - Die Zukunftspläne der Jungfirma Werbe-Disclaimer: Eine absolute Weltneuheit: Es gibt ab sofort ein Auto, in dem das weltberühmte Sprachmodell ChatGPT mit an Bord ist. Denn im Hightech-Cockpit des brandneuen VW Passat ist der KI-Assistent fix integriert, ermöglicht die Steuerung vieler Fahrzeugfunktionen und beantwortet gezielt Fragen zu allen erdenklichen Gebieten. Doch auch mit weiteren Innovationen definiert der VW Passat die Business-Klasse neu. Alle Infos finden sich ⁠⁠hier⁠⁠. Wenn dir diese Folge gefallen hat, lass uns doch vier, fünf Sterne als Bewertung da und folge dem Podcast auf Spotify, Apple Music und Co. Für Anregungen, Kritik, Feedback oder Wünsche zu künftigen Gästen schick uns jederzeit gerne eine Mail an ⁠⁠⁠feedback@trendingtopics.at⁠⁠⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/trending-topics/message

Cook-a-long with Health editor, Tracey Raye, in this bonus recipe episode. Find the recipe at bbcgoodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

From Susie and Leanne on The Nutrition Couch this episode: We take chat about the key mindset shift you need at this time of year to start 2024 in your best shape yet. We review Umami Whole Baby Edamame Snack Pack. Susie shares her low carb, prawn and feta dinner.  So sit back, relax and enjoy this week's episode!  Tune in on Sunday for our next episode. Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

Is a plant-based diet healthier than the Mediterranean diet? Or is the Mediterranean diet superior?   Dr. Neal Barnard and “The Weight Loss Champion” Chuck Carroll examine both diets in depth on The Exam Room Live.   Dr. Barnard also talks about the research he led that compared the two diets for weight loss. The results left no doubt that one will help you lose more weight than the other.   Other Topics Discussed - Olive oil pros and cons - Low fat polyphenol sources - Edamame and hot flash relief - Reversing bone loss - Amino acids in meat vs. plants - Plus more!   This episode of The Exam Room™ Podcast is sponsored by The Gregory J. Reiter Memorial Fund, which supports organizations like the Physicians Committee that carry on Greg's passion and love for animals through rescue efforts, veganism, and wildlife conservation. — — SHOW LINKS — — Vegan vs. Mediterranean Diet Study https://bit.ly/VegVsMedDiet — — —  Gregory J. Reiter Memorial Fund https://gregoryreiterfund.org  — — — Broccoli Sprouts Polysulfide Study https://bit.ly/SproutsPolyStudy — — UPCOMING EVENTS — — Exam Room LIVE with the Esselstyn Family Tickets: https://bit.ly/ERLiveinDC23 Who: Dr. Caldwell Esselstyn with Ann, Rip, and Jane. Plus, Dr. Neal Barnard and Chuck When: Nov. 7, 2023 Where: National Press Club in Washington, DC — — — Hampton Roads VegFest Who: Chuck When: October 28, 2023 Where: Chesapeake, VA Website: http://www.hamptonroadsvegfest.com — — FOLLOW US — — Dr. Neal Barnard Twitter: https://www.twitter.com/drnealbarnard Instagram: https://www.instagram.com/drnealbarnard Facebook: http://bit.ly/DrBarnardFB Your Body In Balance: https://amzn.to/2UvAfxW — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Twitter: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org Twitter: https://www.twitter.com/pcrm — — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 — — — Share the Show Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

8.4.23.See omnystudio.com/listener for privacy information.

Discuss supporting friends, customers, and distributors in their Wellness/Fitness.

This week the hosts discuss some of the potentially harmful ingredients that are found in some sunscreens, and they look at a new study that suggests taking a multivitamin may improve memory in older adults. Plus, they share a healthy recipe for Avocado edamame salad.

This week the hosts discuss some of the potentially harmful ingredients that are found in some sunscreens, and they look at a new study that suggests taking a multivitamin may improve memory in older adults. Plus, they share a healthy recipe for Avocado edamame salad.

Yuky und Jobst im Gespräch mit Jana. Wir reden über Punk, Rechtsaußen im Handball, Tennis hinterm Bethanien, ein Boris Becker Tennisschläger, 11. Stock Platte in Hohenschönhausen, eine Skeptiker-Kassette, wegen Patches aufs Maul, zu Fuß in den Westen, gniedelnde Steve Vai-Soli, Gitarren-AG in der Schule, Proberäume in Jugendzentrum, die erste Band Trostpreis, Umzug nach Grünheide, Gymnasium Erkner, das Café Köpenick als Keimzelle für viele Kids, Deutschpunk-Konzert in der Kastanie, Surrogat mit Mai Lin an den Drums, Proberaum in einer Nazi-Hundeschule, mit Petethepiratesquid ständig unterwegs sein, erste Tour mit Shokei, blauäugig reingerutscht, zum Studium nach Dresden, Austauschstudium in Washington/DC, Verkäuferin in einer Fotogalerie, Comic-Adaption von Kafka, heartbroken, 10-Jahres-Tour in Südostenasien, Punkkonzert für Gebete unterbrechen, letzte Show mit The Ex, plötzlich viel mehr Politik mit Ex-Best Friends, Dropout Patrol als Soloprojekt, ultraviele Papercuts in der Papierfabrik, Outbound im Callcenter, Imposter-Syndrom, Musik als Dienstleistung, radikales Tanzstück in den Sophiensälen, ganz langsam eine Orange schälen, ultraviel prätentioser Scheiß, Körperlichkeit sollte keine Rolle spielen, die asexuelle Emoblase, Rückmeldung über Texte, "A Certain Hunger" & "The Monk", Phasen von Lesetourette, "Findungen" & "Look", Halfsilks & Point No Point, Pop im Ausland, die Rückkehr der CDs, ein kleiner Garten in Großziethen, Kartoffeln & Edamame, auf die Fruchtfolge achten, Rezept für Zucchini-Schokokuchen, aufm Rote-Linsen-Trip, Team Dresch & Bikini Kill, Noise-Jazz-Kram, uvm.

3 MONTH (FREE) COACHING PROGRAM: CLICK HERE!⁠⁠  MassEnzymes Link How to Get Enough Protein in Your Meals Every Day Before we dive into how to get enough protein, let's discuss what it is and why it's important. Protein is an essential macronutrient that helps build and repair tissues in our body. It's crucial for maintaining and building muscle, bone, skin, and hair, as well as producing enzymes, hormones, and other vital molecules. Without adequate protein intake, our bodies can suffer from muscle loss, weaker bones, slower wound healing, and other health issues. Practical Strategies for Getting Enough Protein Start your day with protein: Instead of sugary cereals or toast, opt for protein-rich breakfast options like eggs, Greek yogurt, or protein shakes. Incorporate protein in snacks: Choose protein-rich snacks like nuts, cheese, or beef jerky to help meet your protein needs throughout the day. Plan ahead for meals: If you struggle to get enough protein, plan your meals ahead of time and include protein sources like chicken, fish, tofu, or legumes. Experiment with protein supplements: Protein powders, bars, and shakes can be a convenient way to boost your protein intake, especially if you're on the go or have a busy lifestyle. Don't forget about plant-based protein sources: If you're vegetarian or vegan, there are plenty of protein-rich plant-based options like quinoa, lentils, chickpeas, and EDAMAME! If you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at projectb36@gmail.com or visit my website at www.Over40FitnessHacks.com.   Additionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

Über Tofu gibt es ein weit verbreitetes Missverständnis: Er sei ein reines Ersatzprodukt. Und zwar ausgerechnet für Fleisch. „Alles in Butter“ klärt auf. Und sucht delikateste Räucher-Tofu. Für Gerichte mit und ohne Fleisch. Moderation: Uwe Schulz und Genussexperte Helmut Gote Von Helmut Gote ;Uwe Schulz.

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(S8 E6) Soy - the good, the bad, and the tasty. What is the Harvard School of Public Health saying about this sometimes controversial, and often derided, bean? (Spoiler: it seems like a healthy choice). Do you know the many forms/uses of soy? Also, what are some simple ways you can incorporate it into your meal planning, and when should you avoid it? Also, a lengthy discussion about tofu that had never o'curd to Kate and Rick until now. You may soydom use tofu, but have you considered it as a meat replacement one day a week? Also, a breakdown of what they ate last night: classic kung pao shrimp and pork vindaloo. . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food,eating,diet,weightloss,weightmanagement,health,fitness,compassion,kindness,meditation,mindfulness,humor,comedy,friendship,weight gain,foodie,podcasts,healthy eating.

On this palindromic day, the wildly popular podshow all about the Jibber Jabber is NOT sponsored by Edamame. Cindy likes the word diphthong, not sure what that is, but it is fun to say. Shari wants to talk SEX TECH, so we do. Dave still wants a sex robot. Shari wants to win Jimmy Reads, so she does. Jimmy always wanted to visit Somalia and play music with a local somalian rock band...

Do you struggle to eat enough protein? We have you covered. Cheerios, and other "healthy" foods can be misleading. Here's what to watch for. If you're picturing your summer body, you better be working on it now! Snacks that aren't bars: Protein Shakes, Jerky, Edamame, Applesauce, String cheese, cottage cheese, apples, raisins, yogurt, bananas, quest chips. Are you tired of logging hours in the gym, eating clean, and not seeing results? Our Training Programs + Nutrition Coaching fixes both of these problems. Apply to work with Digital Barbell TODAY! - www.digitalbarbell.com/contact-us Imagine not only loving your workouts and diet, but finally seeing the results of both in the mirror. We give you customized workouts, compassionate coaching and accountability, and a nutrition program built just for you that you'll love. You get the results you've always wanted, so you can enjoy your fitness without the stress of figuring it out on your own. Download our FREE 2-Week Training and Nutrition kickstart: https://www.digitalbarbell.com/two-week-turnaround Download our FREE Grocery & Meal Prep Guide: www.digitalbarbell.com/groceryguide Download our FREE 5- Week workout program "Arms, Abs, & A.. You know the rest" - www.digitalbarbell.com/armsandabs Find out how many calories, and macronutrients are right for you based on your goals: https://www.digitalbarbell.com/calorieandmacronutrientcalculator

We had the pleasure of interviewing Night Tales over Zoom video!The Night Tales project has been nearly a decade in the making. One half of the duo, Aaron Bannie was born in the U.K. before moving to Ibiza, where he learned how to mix and play on vinyl. He would later relocate to Australia in hopes to elevate his own electronic project, Third Floor. Kamaliza Salamba is an Aussie native, and also had his own career in music prior to Night Tales. He played in various bands, in addition to his own R&B electronic project, Kamaliza.The two connected via a booking agent, and immediately began collaborating on a house-infused, singer-songwriter project. Influenced by acts like the Talking Heads, the two dove into more thematic compositions that cover a wide range of music. Salamba writes the vocals and melodies, while Bannie provides his own vocals in addition to running drum and trigger pads. While Night Tales offer the storytelling and lyrics for widespread accessibility, their roots in electronica provide credence to their ability to connect with both mainstream and festival audiences.In 2018, the duo struck a 3-single deal with the German label, Majestic Casual. The label has provided a home for innovative acts like Edamame and Two Feet, so it made for a perfect fit for an enigmatic act like Night Tales.Following the deal, the two went to the studio and wrote a series of singles, including ”Friends.” This first series put on display the representation of human emotion and personal relationships. “Friends” would go on to rack up 5.7 million Spotify streams globally, with one of its top markets being the United States.. This lifelong benchmark for success and key to traveling to America came right as the pandemic swiftly took over the globe.Stuck inside their home studio during the pandemic, the two reacted by doubling down on their creativity by committing to monthly single releases. They found a massive organic following during the pandemic - wracking up 730k+ monthly listeners and millions of streams on hits like ‘Friends' (8.7m+) and ‘Move You' (2.8m).Night Tales' mission is to pioneer urban culture in the alternative electronic music scene. Their hope is to diversify and represent people of color in electronic music - championing acceptance and accessibility.Night Tales has seen a 60% increase in listenership in September -- increasing from 620k to 729k monthly listeners behind an average of 10k new listeners daily. These metrics make Night Tales among the fast growing artists in the United States right now. This coincides with the recent nationwide Proof tour announcement -- their debut album Proof is out now.We want to hear from you! Please email Tera@BringinitBackwards.com. www.BringinitBackwards.com#podcast #interview #bringinbackpod #NightTales #AaronBannie #KamalizaSalamba #NewMusic #zoomListen & Subscribe to BiB https://www.bringinitbackwards.com/follow/ Follow our podcast on Instagram and Twitter! https://www.facebook.com/groups/bringinbackpod

Mythbusting common myths about how soy affects women's health and hormones. From Switch4Good.org. Original post: https://switch4good.org/mythbusting-soy-part-1-womens-health-and-hormones/  Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #soy #hormones #womenshealth #cancer #breastcancer #hormonalcancer #pregnancy #birthdefects #estrogen #menstrualcycle #hotflashes #menopause #soymilk #soybeans #edamane #tofu  

“‘VT Sweet': A vegetable soybean cultivar for commercial edamame production in the Mid-Atlantic U.S.” with Dr. Bo Zhang Edamame, or edible soybean, is a popular snack. However, due to a lack of US specific soybean varieties, domestic production hasn't been able to keep up with consumer demand. In this episode, Bo discusses her work breeding varieties that are better suited to US growing conditions, all while improving characteristics consumers enjoy. Tune in to learn: What are some of the key differences between edamame and soybean What are the relationships between seed size, emergence, and yield How breeders know when their new variety is ready How new varieties move from the researcher to the market If you would like more information about this topic, this episode's paper is available here: https://doi.org/10.1002/plr2.20140 This paper is always freely available. Contact us at podcast@sciencesocieties.org or on Twitter @FieldLabEarth if you have comments, questions, or suggestions for show topics, and if you want more content like this don't forget to subscribe. If you'd like to see old episodes or sign up for our newsletter, you can do so here: https://fieldlabearth.libsyn.com/. If you would like to reach out to Bo, you can find her here: bozhang@vt.edu https://www.instagram.com/vasoybreeding/ If you would like to reach out to Jyoti Prasad Kakati from our Student Spotlight, you can find him here: jkakati@clemson.edu https://www.clemson.edu/cafls/faculty_staff/profiles/jkakati https://www.facebook.com/jyotiprasadkakati https://www.linkedin.com/in/jyoti-prasad-kakati-b867b021/ Resources CEU Quiz: https://web.sciencesocieties.org/Learning-Center/Courses/Course-Detail?productid=%7b50B8C45B-144F-ED11-BBA1-000D3A32318B%7d  Transcripts: https://www.rev.com/transcript-editor/shared/z5fvHqO9IMx6Fekv9ty2tL0Qs96XdtwirRkyoPLWJxmuU6fD7kp9ck_1nhtJsGbwOV9u355j7ThmoH0aS4DOpehljcs?loadFrom=SharedLink Edamame Project: https://edamameproject.weebly.com/ Sponsored by Gasmet Technologies. Check out more information at www.gasmet.com. See the GT-5000 Terra in action and the quick setup video at https://www.youtube.com/watch?v=KGgWkokLN10. Contact for more information at sales@gasmet.com.   Sponsored by METER Group. METER sensors deliver real-time, plant, soil, and atmospheric data that fuels environmental research. Listen to METER Group's new podcast We Measure the World to hear how innovative researchers leverage environmental data to make our world a better—and more sustainable—place at metergroup.com/fieldlabearth Field, Lab, Earth is Copyrighted by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America.

Soy and cancer: should we worry? Here's what the recent literature says, by Brigitte Gemme at VeganFamilyKitchen.com Original post: https://veganfamilykitchen.com/soy-and-cancer/    Related Episodes:  309 Fighting Hot Flashes With Diet 191: Is Soy Healthy for Breast Cancer? 190: 5 Facts About Soy Milk 36: Soy & Health   Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #veganfamilykitchen #vegancooking #wfpb #wholefoodplantbased #veganfamily #vegankitchen #plantbasedcooking #soy #cancer #breastcancer #phytoestrogen #isoflavones #estrogen #tofu #tempeh #edamame #prostatecancer #gastriccancer    

TODAY ON THE PODCAST: Luttsy's weird breakfast #276, the new 'R' plates coming to Queensland road, Naked Guy: what was he doing? Susie on ‘The Back Page', Old Man Ash is injured & almost 50! Susie's Ironing standoff, RECOMMENDATION STATION: ‘Into The Deep', pet troubles, Smarter Than Suse, Like Father, Like Son, Ed Sheeran's copyright lawsuit (and did Harry rip off ‘Edamame'?), we're looking for the Teacher Of The Year, THEY SAID WHAAAT? Screwing up interviews and Luttsy's food…and toileting. Follow Ash, Luttsy & Susie O'Neill!Facebook: www.facebook.com/ashluttsyandsusieoneill Twitter: www.twitter.com/ashluttsysusie Instagram: www.instagram.com/ashluttsyandsusieoneillSee omnystudio.com/listener for privacy information.

In this episode: Jack Dorsey’s biggest regret is Twitter became a company T-Mobile & SpaceX Starlink say your 5G phone will connect to satellites next year The man who tracks Elon Musk's jet says he would stop if Elon took him on a flight and gave him an interview French tax officials use AI to spot 20,000 undeclared pools Panera Bread tests artificial intelligence technology in drive-thru lanes MTV VMAs: Eminem and Snoop Dogg Perform as Bored Apes in the Metaverse California to install solar panels over canals to fight drought Soon electric vehicles could charge faster than your iPhone Cox Rolls Out Cellphone Service With Starting Price of $15 US theaters will sell $3 movie tickets on September 3rd The shift to WFH is the largest shock to labor markets in decades Crypto.com accidentally sent a woman $7.2 million instead of $68 Weird and Wacky: Hear me out: chill your earbuds before you wear them A Giant Truck Designed to Shake the Ground Like an Earthquake or an Approaching Dinosaur Why Totino’s Needs 25 Ways to Make Pizza Rolls Tech Rec: Sanjay - Momondo Adam - myQ Chamberlain Smart Garage Control Adam: Alexa play “Welcome to Atlanta” Sanjay: Google play “Welcome to Atlanta” --- Send in a voice message: https://anchor.fm/techtalkyall/message

Shadows... with tracks by...We Three Kings, Giriu Dvasios, Edamame and Andrew Rothschild, Cloudwarmer, Dziungliu Dvasios, Eskimo Lunettes, Craca, Khiyo, Rise Kasm, Last of the Fallen Angels, Hannah Robinson, The Shadowbrook Project, Astrowrong, O.P.A.L. We Three Kings - The Criminal Giriu Dvasios - Kaimas [Bandcamp] Edamame and Andrew Rothschild - Distilled [Bandcamp] Cloudwarmer - Jazz [...]

On this week's Pregame, Erin and Charissa answer your questions rapid-fire style! Listen as they talk about what their last meal would be, whether they prefer a beach or a pool, Mexican or Italian food, discuss their top 3 sports movies, their desert island person excluding family members, and more!  See omnystudio.com/listener for privacy information.

Rob and Lach rate and discuss walking on escalators, surcharges, game nights, blue cheese, family vacations, office romances, footy socks up, edamame, fasting, night swims + eating food off the ground.Wellbeing Network 2022. See acast.com/privacy for privacy and opt-out information.

This week Lonni and Robert are tackling the podcast tag team style. The talk about Indie and her shocking growth to Robert struggling to take a good photo. Is there really such a thing as too many photos? We talk about our newest location for Lonni's second episode of "Gray Hair Can Do" and some of the challenges the team has faced along the way. Robert opens up why he doesn't like wearing socks and why he makes such a fuss when eating cereal. This and more on this weeks episode of "We're in Trouble Now"

On this episode of Bounced From The Roadhouse:Special Guests in 4B: D.Ray Knight, Intern Dylan Haskell, Flint Rasmussen and Bill CinaTop Gun MaverickVelveeta NailsMidnight SnacksMelatonin OverdosesChrisleys Don't Know BestMcDonalds in RussiaNot so Magical Moment at Disneyland ParisDylan as a First GraderA New Quarter Honoring Native American WomenDirty Talk is DyingPercussive MaintenanceWWEMegan Fox and EdamameInsecuritiesMusic Means More Than Just SoundsWhat's The Dyll - Rummage SalesMisheard Song LyricsKAT's Out of The BagDr BJHealth Adventure UpdateDumby of The Day - Doo Doo in the StoreMailbag - Choosing Mommy over GirlfriendPrank Call - Johnny Depp to DR BJTuesday Teacher Spotlight - Vacation Days DonatedFeel Good Moment - Marine Surprises His MomQuestions? Comments? Leave us a message! 605-389-3456Don't forget to subscribe, leave us a review and some stars!Also follow us on Facebook and Tik Tok!amy@theroadhouseshowam.combrandon@theroadhouseshowam.com See acast.com/privacy for privacy and opt-out information.

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https://propane-business.com/ask-us-anything/Find out more about Propane Business:  - https://propanefitness.com/businesspodcast  - https://propane-business.com/ Youtube: https://www.youtube.com/user/PropaneFitness/ Facebook: https://www.facebook.com/PropaneFitness/ IG: https://www.instagram.com/propanefitness/ Twitter: https://twitter.com/PropaneFitness

Evelyn makes a new dish for the family called Edamame Pesto Gluten Free Pasts with Chicken. Then Chris and her discuss the hottest shows to watch on TV right now! @Chris_Donovan @EvelynErives#ThisIsFunner #FunnerFamily #FunnerNetworkhttps://twitter.com/ThisIsFunnerhttps://www.facebook.com/ThisIsFunner/

It's that special time of year when all the big games companies are revealing their new shiny things, so we here at Modern Escapism wanted to get in on all the hype and the capitalism and we're debuting Modern Escapism Electronic Entertainment Expo (or ME4). That's right, we're showing off our own gaming press events, with only the best of announcements! But before all that, we discussed: Slow Horses Citizen Sleeper Long Way Up Stranger In Paradise: Final Fantasy Origins Outer Range CONTACT US @ModernEscapism www.modernescapism.co.uk twitch.tv/modernescapism modernescapismpod@gmail.com https://discord.gg/bfNnu8P You can support us on Patreon now! Head over to support us and gain some lovely extras for your enjoyment: https://www.patreon.com/modernescapism Check out our other podcast; Do Dragons Dream Of Scorched Sheep? - A Dungeons & Dragons Podcast: Do Dragons Dream Of Scorched Sheep? - A Dungeons & Dragons Podcast - Hosted by Modern Escapism (acast.com) You can also follow us individually at: @OodlesODimm @Stig_Stu @Bigkopman @Gadget8Bit @Candymachine85 This episode was produced and edited by @Gadget8Bit

Diese Folge ist eine Füllerfolge. Der zentrale Handlungsstrang wird nicht vorangetrieben.Vielen Dank an Manuel für das Intro! See acast.com/privacy for privacy and opt-out information.

I remember the my daughter’s gastroenterologist saying, “Wow, you’ve really found a lot of great foods.” And, “We have so many patients who are less compliant than you.” I said, “Well, you know, it was really hard. It was, at minimum, a halftime job. Do all of your patients, families have the time and energy for this?” And he said, “Well probably not.”Welcome to Burnt Toast! This is the podcast where we talk about diet culture, fatphobia, parenting, and health. Today I’m chatting with Debi Lewis, author of the beautiful new memoir Kitchen Medicine: How I Fed My Daughter Out of Failure to Thrive. Debi has also written for the New York Times, Bon Appetit, Huffington Post, and many other outlets. She lives in the Chicago suburbs with her husband and teenage daughters. This conversation is close to my heart. As most listeners know, my own daughter spent the first two years of her life dependent on a feeding tube. So reading Debi’s memoir hit home in all sorts of ways that we talk about, but I think this is a book that will resonate with so many of you. If you are a parent who has fed a kid—even if it went swimmingly, without medical complications—there is so much here that you will relate to about Debi’s journey, and the struggle to live up to external expectations about what feeding our kids looks like, and what it means for motherhood. CW: We do discuss critically ill kids, medical trauma, and fatphobic comments that people (maddeningly) make in those situations. Take care of yourself. PS. Friends! The Burnt Toast Giving Circle raised over $6,000 in less than a week! I am so insanely proud of us. And if you’ve been thinking about joining, we still need you! Here’s last week’s Burnt Toast ICYMI and the link to donate. Episode 35 TranscriptVirginiaHi Debi! Can you tell us a little bit about yourself, your family, and your work?DebiMy name is Debi Lewis and I am the mom of two teenage girls, 19 and 16, and married to my husband and we live in the suburbs of Chicago. This is my first book that I’m very excited to share with all of your listeners. And in the rest of my day I make websites.VirginiaWe are here to talk about your new book Kitchen Medicine and when this episode airs, it will be your launch week. So folks, it’s in bookstores everywhere! It is just the most beautiful memoir of your experiences feeding your daughter, Sammi, who was diagnosed with failure to thrive at a really young age. Let’s start by talking a little bit about that failure to thrive diagnosis. Tell us about your experience with it, because I think it is such a horrific term in a lot of ways. It’s both very common and deeply misunderstood.DebiI think there’s a lot of things wrong with the term. “Failure to thrive” is not a very specific diagnosis. It’s kind of a catchall and the real search is for why. Why would you diagnose a child with that? It’s not the end, it’s a symptom. And the other problem is that it’s a wildly inaccurate term. Because if you had met my daughter during most of the years in which she fell under that umbrella of “failure to thrive,” you would never look at her and think this child is not thriving. This was a pink cheeked, energetic, bubbly, cute little girl, meeting all her developmental milestones except for the ones that required her to be tall enough. FTT was really diagnosing the fact that she wasn’t growing on the trajectory that doctors wanted. If you looked over many years, you could see that that growth trajectory was her own and steady and she didn’t drop very often and it was nothing that, in retrospect, I should have been worried about. But because she was tiny and because she wasn’t getting less tiny compared to her peers, we kept hearing that. And the way that diagnosis comes out is when a doctor or nurse points their finger at the parent and kind of wags it a little and says, "Whoops, Mom! She’s still failure to thrive! Got to get a few more calories in her," as though that isn’t the one thing you spend most of your life trying to do. As though I wasn’t chasing her around our house with a cup of Carnation Instant Breakfast already. So that’s the problem with that term. The diagnosis says “Failure To Thrive,” but what it sounds like, at least what it sounded like to me, is failure to feed.VirginiaThere’s so much inherent judgment and blame in that failure concept. The idea that we would be labeling a child’s body as a failure in some way is horrifying. And that we would be putting that on parents without giving the benefit of the doubt that, of course, this is a parent who loves their child and is trying so hard. It reminds me, too—on the flip side, obviously on Burnt Toast we talk a lot about kids in bigger bodies—and it’s so often the same thing. It’s the same judgment and the same assumption that somehow a parent needs to be informed of their child’s body, when you’re living in the world with this kid who’s not in the 50th percentile in whichever direction, so you’re getting the comments from strangers and family members and people all the time. People are watching your child eat or not eat. The idea of the medical establishment feeling like it’s their job to educate parents about this is something that I find problematic.DebiThere are things that we miss when all we’re focusing on is the amount of food or the number of calories, either too many or too few. You miss the the the mechanisms behind whatever you want to call it instead of Failure To Thrive—not meeting standard growth trajectory or some other kind of more descriptive term. The question should always be, if this is a problem, why do you think it’s a problem? And why do you think it’s happening? That is really hard for a parent to dig into, when all they can hear is that they’re doing it wrong.VirginiaIt’s narrowing the conversation in this really unhelpful way. The why is the piece that the parent can’t solve without the help of the medical establishment most of the time. If there is an underlying medical condition, of course you need doctors to be doing their best work to help you figure that out and treat that. Instead, when you’re put into this confrontational, adversarial relationship with doctors, then there’s this lack of trust, and no good comes of that.DebiIn both directions, right? We need to be able to find doctors that will work with us, but doctors also need to see us as parents as part of the team. If we’re shut down because we’re told we haven’t fed our kids enough Carnation Instant Breakfast that day, it’s hard to participate fully when you’re sort of drowning in shame. The erasure of self when you’re being called “mom” by someone who is not your child—it’s intense.VirginiaOh my gosh, I remember that from our years of hospital living with my older daughter. Yeah, just being “mom” and thinking, “I am Virginia. I’m a person beyond this.” And I get that doctors are busy and overworked—to be clear, Debi and I are also big fans of the doctors who have helped our kids. But taking that extra three seconds to learn someone’s name and look at them as a human is everything. DebiYeah, in a hospital setting I understand that every single person can’t learn my name, but a doctor who I’ve worked with, with my daughter, for three years should have written my name somewhere on the top of the chart.VirginiaSo, you and I both have this experience of the child who’s struggling to eat enough. And the medical system both blamed us and also did not have the answers. They’re saying “do Carnation Instant Breakfast,” as if that’s a newsflash. They don’t have any more revolutionary guidance for you. When did you realize that figuring out the food piece of this was falling completely on you? DebiIt happened several times that a medical professional would prescribe a specific diet to my daughter. She was on several restrictive diets over the years, trying to uncover what was going on. So they’d prescribe the diet and they’d hand me a packet of photocopied sheets with food information on them and then say, “Do you have any questions?” If I couldn’t think of something in the moment, reaching them later was really hard. There were actually several moments—because we’re a family that is vegetarian, most of these doctors didn’t want us to add meat to our daughter’s diet and complicate the process since it never had been in there before. But so many of these diets had a lot of meat in them. And when I would ask, "What would you replace meat with, in our case?" There would sort of be a blank stare and the question of had we’d ever tried beans. As vegetarians, we’ve heard of beans. We’ve tried them a few thousand times. So I think it was one day sitting on my kitchen floor with the photocopies and all my cookbooks, and realizing, there wasn’t another roadmap for me. Nobody was coming to rescue me. I was just going to have to figure this out. And partly, that’s why I wrote this book, because I think that’s a very common situation. If you enter any kind of online support group for any medical issue that has a diet associated with it, whether that’s families with children with type one diabetes or Celiac’s disease. It’s very peer supportive because there isn’t anything out there that we can find elsewhere. Feeling that it was all on me was overwhelming but also it meant I didn’t have to consult with anybody. It was quite empowering. Once I had my groove going, knowing that I could do it myself and seeing it as a creative challenge was sometimes really satisfying. In the course of all of this, as hard as it was, learning to cook this way helped me fall in love with food in a way that I couldn’t before. I had to see it as important fuel, and also love and nurturing. Doing that for my daughter was a way of doing it for myself, too.VirginiaThere was a phase in our journey when Violet was still on her feeding tube and we were doing a blended diet for the feeding tube, which is not something I recommend everyone do. It’s incredibly labor intensive. But at the place I was then, with our relationship around food, it was also the first opportunity I had to feel like I was feeding my child directly. And this is not to formula-shame, because formula also saved her life. But I had spent the first year and a half just pumping formula into her feeding tube. So to be able to take a more active role in cooking for her, even though she couldn’t yet eat by mouth, was healing. Whether or not that was an important part of her recovery, it was an important part of my recovery. So if you’re a parent in this kind of situation, finding the ways to find your confidence with it and find some joy in it is everything.DebiYeah, absolutely.VirginiaI wanted to talk a little more about the experience of being on these medically supervised diets. You talk about a couple of different ones in the book. We also had to do fat-free for a while, and that is a brutal diet to do with a small child. When you’re on one of these weird diets, people say really idiotic things to you about how your kid is eating and their own food stuff comes up. So you did touch on this a few times in the book, but I’m just curious to hear a little more about how diet culture intersected with all of this for you.DebiIt was bananas. I assumed that if an adult was on a diet like this, for medical reasons, that they would hear these kinds of things. I wouldn’t have been surprised. But I was horrified and shocked to hear people talking like this about my four-year-old to eight-year-old. There’s there’s one instance, I don’t talk about this in the book, but my daughter was on a six food elimination diet, which was no dairy, no soy, no eggs, no nuts, no wheat, and no fish—but we were already vegetarian. The results of that trial, of taking all of those things out, if it was successful, was that her esophagus would heal the damage it had sustained prior. And then we would be able to start adding things back in. But if she didn’t heal, then at the age of five, she would have been put on an elemental formula. Anybody who’s fed their babies elemental formula will recall the smell of elemental formula. And babies don’t know any different, but four-year-olds and five-year-olds certainly do. So we had been warned that if she ended up on this formula, there was a chance she wouldn’t be able to bring herself to take it in and she’d need an NG-tube or a G-Tube. I was really afraid of that. I know I would have been grateful for it if it had kept her alive and healthy, but I really hoped it wouldn’t happen. And a friend of mine said, "Well, the upside of that, if she ends up living on that kind of food for the rest of her life, is that she’s never going to be fat. And she’s never going to have, you know, all these emotional issues around food. At least you could know that." I remember where I was when she said it. I remember how it felt when she said it. My instinct was to kick her out of my house. I never wanted to talk to her again. I just couldn’t believe someone would say that there was an upside to never eating food again.VirginiaI’m just taking a minute with that one. This idea that being fat is something to be so avoided, even if the cost is actually eating food. That’s so wrong and harmful. DebiIt was awful. And I was angry, really angry in the moment, especially because I like food. I’m not afraid to say I think food is fantastic. I think it’s delicious. I think it’s adventure and joy, and love and community, and all of those things. I didn’t want my daughter to miss out on it. But when I really thought about it, I also felt really sad for my friend that her relationship with food was so fraught and so negative, that she could see the upside to never being able to eat again. I mean, it’s a sign of sickness to feel that way.VirginiaIt is a deep heartbreak to feel that alienated from food that the idea of injecting a formula into your stomach feels better, which is what life on a G-tube with elemental formula is. I also have so much gratitude for G-tubes and they are a valid way to feed somebody who needs to be fed that way. But you are missing out on a lot of life if that’s how you’re eating.DebiIt’s not that I think there wouldn’t have been joy, community, family, and love in my daughter’s life without eating regular food. Of course, there would have been. But it was a big part of our lives, as it is a big part of most people’s lives. I was hoping that it wouldn’t be necessary.There were other times that people said other crazy things to us about about her diets, including on that fat-free diet. Like when an administrator at her school crouched down and asked her how it was going. We both said it was awful and we only had three weeks left or whatever. And then this administrator asked my eight-year-old daughter to make a list of all of the foods she was eating so this person could then use that list to take off her holiday weight or whatever. I said “No!” loudly in that moment and pulled Sammi away from her. And I said, "This isn’t safe. Eating this way isn’t healthy for anybody. It’s only for right now because of the complications she has had in surgery, and it wouldn’t be good for you." Her response was, "Oh, I don’t care. As long as it helps me lose this weight." And she wasn’t the only person who talked like that. Not everybody talked like that to Sammi, but many people talk like that to me about it.VirginiaYeah, we got a lot of those comments, too. I remember combing the grocery store aisles because the other thing about doing a fat-free diet when I did it about five years ago, is fat-free is really out of vogue with diet culture in general. So it’s hard to find fat-free foods now. I’m combing the aisles looking for the one dusty box of Snackwell’s. Because what cookie can I give a three year old who can’t eat fat? And people were still saying, “Oh, lucky kid,” or something. It’s enraging. And, as you say, it’s also deeply depressing because it’s speaking to this larger dysfunction that we have normalized anti-fatness to the point that we will say these things to children. And, it’s minimizing their struggle. It’s minimizing their experience going through this really tough thing. DebiSure, and also what other people think of as a fat-free diet from the 80’s or whatever was actually not really fat-free. Because a real fat-free diet that’s used for the treatment of, for example in Sammi’s case, chylothorax—where there was a break in one of her thoracic ducts—means that you need to limit yourself to under half a gram of fat per serving. An example of something that has more than that is air-popped popcorn. Chickpeas. Edamame. All these are foods that we think of as really healthy and we don’t think of them as fatty, but that’s too much fat. Can you imagine feeding a child on that little fat? I mean, it has huge effects on their mental health. It’s awful to watch.VirginiaIt was also chylothorax in our case. At the time Violet’s favorite food was guacamole. My best friend, Amy Palanjian who runs Yummy Toddler Food, worked so hard to figure out a fat-free guacamole. She came up with a recipe with I think we were trying to use peas in Greek yogurt, like fat-free Greek yogurt. And Amy, thank you again for going down that rabbit hole for me! But it tasted terrible. I could see the betrayal on my child’s face because I was like, “This is a guacamole you can eat!” and it tasted nothing like what she was hoping to have. DebiWhat fat does to food, from a culinary perspective, is all kinds of things you don’t think about. Even that spritz of olive oil on the bottom of your pan helps the spices stick to the food. It creates a mess when you take fat away. On top of it, that little dietary fat in anybody’s diet affects how your brain operates. It really made me understand the 80’s in a totally different way. All these angry women pushing their carts through the grocery store with their Snackwell’s. Like, of course they were cranky.VirginiaI think the experience you and I both share is this understanding that these medical system failures are reinforcing this larger cultural failure, where we make feeding kids the main project and problem of mothers. In reading the book, I resonated with how much feeding Sammi became central to your identity during these years. It was something you were spending hours every week on and it really becomes your whole world. Yet it feels so unfair to reduce mothering just to food, just to the act of feeding kids. I’m curious to hear how you have reckoned with that relationship between food and mothering? How do you see these things relating to each other now?DebiI became the default person at home for some of the same reasons that a lot of women end up the default person at home. When doctors told us that Sammi would end up in the hospital with every cold and she really couldn’t go to daycare, I looked at the cost of a nanny and what I was making, and it would have been like a treadmill for as long as we needed a nanny. We didn’t make as much money as we would have spent on one. And also she was was breastfeeding and I was the one with the breasts, so it just made sense for me to be the one that was home. Then whoever was home with her had to be the one who learned best how to feed her. I will say also that my mother, who was the cook in our house when I was growing up, had said to me when I first quit my job and was worried that I was becoming boring and that all I was was a stay at home mom. It wasn’t enough for me in the moment. My mom said to just try to get into whatever it was I was doing at the time. So if that meant that was home and I just had to get into the mothering thing, I got into it. It was good advice for the moment for me. I really tried to get into it and find my little daily small wins in the kitchen. Sometimes that was a good strategy and sometimes it was not. But it did become my whole world for a long time. I don’t think that’s so different from the ways in which other parents who are parenting medically complex children have their whole world become how to move their child who’s in a wheelchair from place to place and advocate for better services. Parents who are parenting kids with any kind of disability spend a lot of energy and effort on the things that will make their children’s lives better. Because we love our children, you know? We want to make everything as easy as we can. So in that way, it was not so different from other ways in which parents get really dug in on their thing.VirginiaBecause the world’s not built to get the wheelchair from point A to point B, because the world’s not built to help kids learn to eat when they’re struggling in this way. The culture is set up so that in general, with parenthood, to assume that there’s going to be this undue burden on the mother most of the time. Then certainly, when you add medical complexity to that, it just pushes so many of us into this box. This is not about not loving our kids, but some larger systems in our culture that were there for us would also be really useful. We should also acknowledge, we both have a fair amount of privilege at play. And you in particular are, obviously, a very gifted chef, who is able to cook just from scratch to a degree that most people—myself included—cannot. Which is why things like formula are so important because not everyone can do the alternatives.DebiI would love to talk about that for a moment because the cost of feeding a child on one of these elimination diets is intense. It is wildly expensive. Our grocery bill at minimum doubled on that diet, on the six food elimination diet. I thought all the time about how could parents with less means ever do this successfully? I remember my daughter’s gastroenterologist saying, “Wow, you’ve really found a lot of great foods. You’ve really figured this out. We have so many patients are less compliant than you.” And I said, “Well, you know, it was really hard. It was like, at minimum a halftime job. Do all of your patients’ families have the time and energy for this?” And he said, “Well, probably not. But they should just do the formula then if they’re not going to do what you did.” That was horrifying to me. I couldn’t believe there wasn’t a consultant in that office who could, say, take a family to the grocery store and walk them through the brands of gluten-free noodles that work on this diet. Here is a coconut milk yogurt that you can usually get on sale. VirginiaHis use of the word “compliant” is so interesting there, because it shows how much more marginalized parents—whether we’re talking about parents of color, lower income parents, parents with their own disabilities, fat parents, etc—get dismissed by the medical system and judged. And to bring it back to the whole “Failure To Thrive” concept, often that diagnosis is used as a justification for removing parental rights. For privileged white moms not so much. But if you’re a lower income mom of color, that’s gonna be a really terrifying diagnosis in a different way. DebiI remember, when my daughter was in the hospital for her final surgery, a friend of mine had his kid in the hospital getting treated for leukemia. He asked me how I had found the social work team, was I getting a lot of help. And I said, “What social work team?” And he said, “Oh, when we got the diagnosis, they were literally waiting outside the door.” You know, when you get a cancer diagnosis for your kid, there’s a trigger in the hospital system that just activates the Social Work team. And I thought, why are there not triggers like that for any diet that a doctor prescribes? Why is there not an immediate trigger for both nutrition and dietitian teams and a social worker? Because changing your diet like this, it changes your whole life. And it’s emotional. Food is love and emotion and care. When there isn’t an immediate set of supports, other than someone handing you a sheet of paper with a list of foods on it, it’s a recipe for failure. No pun intended.VirginiaUnfortunately, if there were those triggers, I would worry in our current system it would become a way to stigmatize parents struggling to follow the diet, right? Because maybe you’re going to bring in people who have these different biases that they haven’t reckoned with and are going to hold them against the parents. What you really want is a psychologist or social worker who’s trained in disordered eating and trauma-informed care. But that’s a whole level of support that I don’t think is even part of the puzzle, usually. So then that means the only people who can access it are people with other means. For other parents, who are in this boat now, it might be really helpful to hear a bit about how you were able to hold on to your identity during that time —as Debi and not as the anonymous “Mom” the doctors talk through. Or. how have you worked to find your way back to that?DebiYeah, I think probably during that time, not so much. I might have been indignant. I certainly was lonely, sometimes. But I had no time to be involved in the things that would have made me feel more like me. The exception would be that I did have a regular band that I played in. I’m an old-time Quebecois fiddler. I was lucky to get out and do that, usually once every week or two for an evening or an afternoon. That was great. It was actually great to be in that world where not everybody was even a parent. They didn’t really know or understand my kids or my situation. So it was a little bit of an escape. But other than that, no. Feeding Sammi was the main job. I certainly worked and when I look back, I’m kind of amazed at the places and situations in which I worked. In hospital rooms, waiting outside surgeries, or in the midst of 500 other things. I would have a computer on the counter, finishing a website for a client while also soaking some weird starch in some weird liquid to try to form the ingredient for some weird thing I was trying to make that night. So you know, I fit it all in. But I was probably mostly running on an autopilot, as I think a lot of a lot of parents are. I’m lucky, I’m so lucky, our family is so lucky that in the end, Sammi was curable. Sammi’s issue, it turned out, really had nothing to do with what she was eating at all. And so once we resolved the problem fully, I didn’t have to do this anymore. That took some getting used to: Trusting myself, trusting her, knowing that she would eat what she needed to eat and she was capable of it. And that I didn’t have to push. It took some time. I think writing this book was the thing that brought me back to myself, to appreciate all that we had achieved together, Sammi and I, and to appreciate all that I had survived. And to appreciate that, in the end, both of us are thriving.VirginiaI look back on those years of my parenting and wonder how I was functioning as a person. I think that’s normal. I think it’s good to know that it won’t be that way forever. In my own family’s case, it’s not a curable condition. It’s something we continue to live with. But there have still been ways to find myself again. We hear all the time, you have to take care of yourself to help everyone else and whatever. And it’s sort of a garbage message a lot of the time. But it is true that you cannot care for a kid in any circumstance, but especially not a complicated circumstance, if you aren’t holding on to one little piece of yourself. Even if it’s just and every two weeks band practice. Butter For Your Burnt ToastDebiWe are loving this season of Kids Baking Championship on the Food Network! This is one of our family favorites. It is a baking competition show, but all the contestants are kids. This season is the youngest group of bakers ever! There are some as young as eight or nine. They are making amazing baked goods that I could never achieve here in my 40’s. I absolutely love this show. I feel like sometimes these baking shows were what brought me back to the creative and joyful part of cooking. I learned to make layer cakes and eclairs and macarons and all kinds of other fancy things from watching these baking shows.VirginiaI love that! I want to watch it with my eight-year-old because we’re at the stage where she’s still a cautious eater and when she knows how to make something herself it is hugely empowering. I think her seeing other kids baking and loving food would be good. I’m definitely gonna watch that. That’s a great recommendation. Thank you!DebiIt’s very, very sweet. No pun intended there either.VirginiaWe love a good food pun here, obviously. My recommendation is for folks who are, like Debi and I, in northern climates. Probably the ice and snow is making you crazy, even though it’s March. If you have a garden or anywhere you can grow things, I recommend you get some poppy seeds. You just throw the poppy seeds out into your flower bed. You don’t have to dig holes. You don’t have to do anything fancy, you just literally scatter them around. Come July, you will thank me when you have spectacular poppies. I just sowed mine and I have a couple of raised beds. I just did the poppy seeds last weekend right on top of the snow and it’s just this little moment. I try to do it around this time every year when I’m giving up all hope that spring will return because it gives me that minute of like, okay, it’s coming back. Then I look at pictures of last year’s poppies and I feel really happy. So if you are a gardener or a garden-aspiring-person, poppy seeds is my recommendation. Well, Debi, thank you so much for being here! I loved this conversation so much. Listeners, you need to get Kitchen Medicine right now! Debi, how can we follow your work?DebiYou can follow me on on Twitter at @growthesunshine—my Sammi’s nickname is Sammi Sunshine—and also on Instagram @growthesunshine. If you have ordered the book, send me a message on Twitter or Instagram and let me know that you have. I will dedicate one of my quirky weird kitchen tools to you with a little story about it up on my Instagram account. VirginiaThose have been so fun to see. You have the most amazing collection of kitchen tools. Thank you for being here!The Burnt Toast Podcast is produced and hosted by me, Virginia Sole-Smith. You can follow me on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

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In this episode I talk through the must-have items you need in the freezer to make life easier. I love to hear from you and learn what's in your freezer that makes life easier! Send me a voicemail at the bottom of episode notes, or DM me on Instagram @foodiewithalife to tell me what saves you time. Episode takeaways: Nuts: Roast nuts in a single batch and label the container. Protein: Raw shrimp, local sausages Parmigiano Reggiano rinds: Wrap in wax or parchment paper and seal in a Ziploc bag; add to soups Edamame pods: Kids love to eat them and so easy! Frozen corn/peas/spinach: Veggies in a pinch + my FWAL cooking method that makes them delish for adults Homemade granola: Freeze in a Tupperware container to keep it fresh Anchovies in olive oil: Freeze in a small container for soup, dressings and pasta Artisan bread: Slice bread and either toast, warm in oven or make into a sandwich Sauces: Always make double batch of pesto, tomato sauce and chimichurri to freeze into portions Homemade soup: Always freeze a single portion of soup when you make a homemade batch for lunch or dinner in a pinch My signature 4-week Menu Plan program waitlist is open now! The program is designed to teach you how to plan a flexible, sustainable menu for your week. It's about getting ahead of your week with delicious, healthy meals that make you feel great with zero stress. It's about quality of life. I'll teach you how to reduce food waste, grocery shop with a plan, save time each day and build out your toolbox of recipes that you can riff from and go back to, again and again. Learn more: https://www.foodiewithalife.com/menuplanning If you're looking for recipe inspiration, subscribe to the Seasonal Recipe Bundle (SRB) and you'll receive six seasonal recipes each season to keep you inspired, and your family excited for dinner. Subscribe here: https://bit.ly/3BHktkvSRB --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/christina-conrad/message Support this podcast: https://anchor.fm/christina-conrad/support