Podcasts about extra virginity the sublime

What do Debbie Travis and Tommy Smythe have in common outside of decorating? They love enjoying delicious food in great company, especially with a drizzle of the perfect olive oil. On this episode, Debbie tells Tommy about harvest season in Tuscany, walking him through the process from garden to press and bottling to shipping. Debbie and Tommy also go through the do's and dont's when shopping for olive oil in your town or city; some of the products on grocery store shelves are actually quite dangerous. Debbie has all the warnings and a story about a Toronto restaurant that banned her from visiting after she called them out for their olive oil, oh the drama! In this episode, Debbie mentions Tom Mueller's book: Extra Virginity: The Sublime and Scandalous World of Olive Oil . Tommy mentions his new favourite Michelin-recognized restaurant and their to-die-for Olive Oil Cake, Gia Restaurant. And finally, because Tommy admits that his blood-olive-oil-level is pretty high, he approves this shameless plug of her Tuscan, Certified Organic, Extra Virgin, Cold Pressed Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, an olive is a stone fruit like a plum or cherry—meaning that the green-gold liquid we extract from it "is, quite literally, fruit juice." And, while we're blowing your minds, have you ever stopped to wonder what "extra virgin" means? "It's like extra dead or semi-pregnant," Mueller said. "I mean, it doesn't make any sense at all." This episode we visit two groves—one in the Old World, one in the New—to get to the bottom of olive oil's many mysteries. Listen in this episode as we find out why the ancient Romans rubbed it all over their bodies, and whether the olive oil on our kitchen counters really is what it says on the label. (Encore presentation) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Learn Whistleblowing. In this episode, Dr. Tracy talks with New York Attorney Jordan A. Thomas who was recently provided in the New Yorker. She also interviews Investigative Journalist, Freelance Writer and Author, Tom Mueller.PROGRAMMING NOTE:  A technical difficulty truncated the very beginning of the interview with Mr. Thomas, however the interview is substantive. You can find Attorney Jordan A. Thomas at SEC Whistleblower Advocates.  The New Yorker Article featuring Attorney Thomas is also available.Tom Mueller is author of two books, Extra Virginity The Sublime and Scandalous World of Olive Oil (2011) and Crisis of Conscience Whistleblowing in an Age of Fraud (2019). Tom's website.

Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, an olive is a stone fruit like a plum or cherry—meaning that the green-gold liquid we extract from it “is, quite literally, fruit juice.” And, while we’re blowing your minds, have you ever stopped to wonder what “Extra Virgin” means? “It’s like extra dead or semi-pregnant,” Mueller said. “I mean, it doesn’t make any sense at all.” This episode we visit two groves—one in the Old World, one in the New—to get to the bottom of olive oil’s many mysteries. Listen in this episode as we find out why the ancient Romans rubbed it all over their bodies, and whether the olive oil on our kitchen counters really is what it says on the label.

With his groundbreaking article in The New Yorker and then a highly acclaimed book Extra Virginity: The Sublime and Scandalous World of Olive Oil, author Tom Mueller has more than anyone else exposed the dark side of the olive oil business and the need for change. And not much has -- with allegations of corruption and fraud in today’s headlines continuing to turn people away confused and distrustful. We spoke with Tom at his home in Liguria.

Welcome to another exciting show!  Before I introduce today’s guest, I want to tell you about one more opportunity to watch a replay of my webinar from last Wednesday.  You can visit the website and watch it before Tuesday, August 4, at 9 am Eastern.  Because of the terrific feedback from last week’s webinar, I will do another one this Wednesday, August 5, at 8 pm Eastern.  We will talk about foods to heal your body, help you lose weight, and improve energy and mental focus.  We will discuss tips for saving money while eating healthy and how to save time in cooking.  We’ll cover how to modify the program based on your symptoms, and I’ll tell you the Seven Foods to Avoid.  I’ll also be taking some listener questions.  If you want to sign up, just text “perfect” to 33444 and follow the directions or register at www.dranh.com/webinar.  I hope to see you there! Now, let’s meet our guest, Steven Crutchfield.  Steven is from Villa Cappelli in Italy.  Villa Cappelli is a company (and a villa estate!) that focuses on authentic Italian foods, olive oil, conserve, and travel.  Steven grew up in Kennedy, Texas, and then attended the University of Texas.  After graduation, he moved to NY and worked for magazines as a copywriter.  Most notable among his jobs were Everyday with Rachel Ray, Taste of Home, and Family Handyman.  In 2012, Steven left the corporate world behind and moved to Italy with his partner, Paul.  Paul has roots and family in Italy, so they began their adventure that has blossomed into Villa Cappelli. In our discussion Steven discusses the following: How they ended up owning and restoring an Italian villa dating back centuries How the 10-bedroom villa is used today How Steven has added “farmer” to his resume Steven’s love affair with herbs and how he cooks with them The basics of owning and maintaining an olive grove The basics of harvesting olives and producing top quality EVOO The three basic characteristics of good EVOO The truth of Tom Mueller’s book, Extra Virginity: The Sublime and Scandalous World of Extra Virgin Olive Oil Why the EVOO in your kitchen is probably NOT the real thing! Factors that determine certification and authenticity in the world of EVOO Why EVOO is good for your health Specifics of cooking/frying with EVOO How to properly store EVOO How Steven made two changes to his diet that resulted in losing 35 lbs., more energy, and better overall health How Steven uses EVOO to prepare some of his favorite Italian recipes (he shares them, too!) Is it an interesting discussion?  You bet!  You won’t want to miss Steven’s insights into all things olive oil and Italian!  Join us! Links and Resources: Title: Fake Olive Oils and the Corruption in the EVOO Industry  Extra Virginity: http://amzn.to/1hbVXxm   (Link to Tom Mueller’s book) http://villacappelli.com/    (Steven’s website for Villa Cappelli products, podcast, travel opportunities, and photos.  Use promo code FAMS at checkout for 10% off your order, a discount for Dr. Anh listeners that will last forever!) Now it’s your turn!   WHAT changes have you made in your diet?  HOW have those changes affected your health?  WHAT has been your biggest challenge while implementing a healthy lifestyle?  WHO do you want to hear from?   Let me know in the comments below and I will try my best to get them on the show!  I want to answer your burning questions and for YOU to add your thoughts to the conversation.  So go ahead and leave a comment now.     And if you want even more resources to heal yourself naturally, make sure you sign up for my email updates, because I share some insights in my email updates that I don’t share anywhere else.   Thanks so much for stopping by and until next time, remember to eat consciously, because the world needs a healthy and vibrant you! BECOME A FOOD AS MEDICINE VIP FOR FREE.  ENTER YOUR EMAIL BELOW AND RECEIVE: My free gift, “The Clean Eating Rules.” It’s my #1 guide for how to eat to lose weight, improve your biometrics, and get more energy. Summary of Pearls shared on the show Occasional Love Letters from Dr. Anh, where I share my favorite recipes and products, upcoming events, new information I’ve learned, and other goodies ☺                  

What do you get when you put a cooking newbie and a cooking veteran on the air? Koren Motekaitis + Anna Vocino and a ton of fun! We are talking about all things kitchen, food + cooking. Anna answers Koren’s newbie questions. And in this conversation you hear what Koren really thinks about in the kitchen. Eat as best as you can at home and then go live your life! ~ Anna Vocino, on How She Really Does It LISTEN HERE In this conversation we discuss: Onions and the layers. Yes we go that simple. Grocery shopping vs. meal planning “Supposed to” be organized vs. doing it your way. Throwing food away. Knives + what ones do you really need. Breakfast Anna shares her smoothie recipe Cooking with Olive Oil The truth about Olive Oil You want old wine, and young olive oil. ~ Anna Vocino, on How She Really Does It Mentioned in this Podcast Anna’s website Anna’s kitchen gadget recommendations Anna’s Pittsburgh Turkey Chili Anna’s Sweet Potato Hash Anna’s Shepard’s Pie (cookbook only) Extra Virginity: The Sublime and Scandalous World of Olive Oil UC Davis Olive Oil Reports I appreciate the itunes reviews. Thank you! If you find How She Really Does It makes an impact on your life, please leave a comment or a rating for the show at iTunes. And send me an email or a tweet so I know who your name! iTunes id’s just don’t give a great connection. Click view in iTunes button > Launch iTunes application > Click Write a Review. Your review helps spread the word about the show + is always appreciated by me. Thanks for listening to How She Really Does It, the place where inspiration + possibility meet. I so appreciate your emails about the show + it s impact on your life. I look forward to serving you with this show! Thanks for Listening! Anna it was fun, thank you for spending time with us on this show and all the laughter and cooking knowledge! smiling, The post Kitchen, Food + Cooking with Anna Vocino appeared first on howshereallydoesit.com.

For thousands of years, olive oil has been recognized in the Mediterranean and beyond as an extraordinary medicine, a beauty aid, and a vital element of religious practice. Join us with Tom Mueller, the author of Extra Virginity - The Sublime and Scandalous World of Olive Oil, as we take a deeper look at the culture, industries, and controversy surrounding olive oil.

Hosts Sara and Jessica talk about flooding in Italy, Berlusconi's resignation and what's next for the Italian government. Then we speak with special guest Tom Mueller about his upcoming book on the "sublime and scandalous world of olive oil."

Hosts Sara and Jessica talk about flooding in Italy, Berlusconi's resignation and what's next for the Italian government. Then we speak with special guest Tom Mueller about his upcoming book on the "sublime and scandalous world of olive oil."