Podcasts about Flatbread

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. Steven knows about gear!  A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

It's finally here. The episode we've been waiting for I finally got Zac Smith on the podcast. And he's accompanied by Mark the head distiller of dueling grounds. This was an excellent episode. I can't wait for y'all to see it and enjoy it.I love that they are doing whiskey their own way and it shows spoiler alert it's pretty good stuff.Make sure you check out our sponsors. And the link to get you a bottle is still active so go tohttps://bit.ly/od-whiskey-shaman. use code whiskeyshaman25 at check outTexaswhiskeyfestival.comBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==bourbon starts hereWe are a small craft Bourbon Distillery located in Franklin,KY. We are the proud makers of Linkumpinch Bourbon and other craft spirits. Come by for cocktails, whiskey pours, pizza, tours & tastings and to shop our gift shop & bottle shop. The distillery is easily accessible from Exit 6 and Exit 2 on I-65.Our hours are Monday - Saturday 10am - 6pm and Sunday 2pm - 6pm. Check our facebook or call for holiday hours and closings.​​Get a look at the production process and custom build your flight of mini cocktails and spirits.  Tours start at the top of the hour, starting at 11am, Monday - Saturday. The last tour is at 4pm.pizza kitchenWe serve food 7 days a week! Monday - Saturday 11am-6pm and Sunday from 2pm-6pm. Choose a specialty pizza, cheese bread or create your own pizza! Check out our MENU.​weekday happy hourStop by for our Weekday Happy Hours Monday - Friday. From 3pm-6pm, get $3 off Cocktails and $1off of Wine & Beer. Enjoy Pizza, Flatbread, Soft Pretzels and Bar Snacks.​sip & savor sundayJoin us every weekly from 2pm-6pm for 'Sip & Savor Sunday'. Our mixologist curates a new unique seasonal cocktail menu each week. Enjoy our usual food offerings, along with specialty pizzas and salads.Linkumpinch BourbonThe uniquely handcrafted batches of Dueling Grounds Distillery's Linkumpinch bourbon are double-pot distilled on site in Simpson County, KY, aged four years in charred oak barrels, featuring corn and wheat from the local area.​We are a small team making all of our Bourbon from scratch with local ingredients. We make it, barrel it and bottle it all right here in Simpson County"  -distillery Owner/Founder, Marc DottoreTours andTastingsTake a 30-40 minute tour led by the people actually making the distillery's signature brand, Linkumpinch Bourbon! You will learn about the ingredients and process that make Linkumpinch Bourbon so unique. After the tour, you will head to the Tasting Room to learn about the history of Dueling Grounds and enjoy a tasting of each of our current products. All distillery tours begin in the gift shop. HOURSMonday--Saturday 10am-6pmSunday 2pm-6pm​ADDRESS208 Harding Rd, Franklin, KY 42134​PHONE270-776-9046​EMAILduelinggroundsdistillery@gmail.com

Kelly Gibney brings a meal full of crowd-pleasing flavours that's perfect for weeknights. 

Maui Meat // We talk authentic Turkish flavors with Berk Guldal, Chef and Owner of Hamdi Restaurant // Pide (Turkish Flatbreads) and the different variations // Margo Flones, Big John’s PFI // Mangos and how to use them! // Eliza Ward, Owner ChefShop.com, helps us pick the perfect pasta // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) bring you the much-anticipated first round of match ups for Munch Madness 2025! Mac & Cheese vs. Eggs! Beef vs. Flatbread! Tom's tastebuds vs. Buffalo mozzarella! Cast your tiebreaker votes at patreon.com/nobadfoodpod! The Study Room! https://www.studyroompod.com/ Left Trigger Right Trigger! https://www.lefttriggerrighttrigger.com/ Three of Cups Tea! Use the coupon code HAPPYBIRTHDAY at checkout! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Flatbread pizzas, sandwiches, lattes, scones; there's so much to taste and eat here at Cafe 1888! It's Thursday morning and today Cafe 1888 rolls out a new menu with some delicious and tasty additions in addition to the current menu favorites and classics. This morning, Chef Edge Holt will showcase the Waygu Whisper sandwich which is a favorite and he'll also show us the new Sesame Chicken Flatbread! If you like food this is your day to try something new in Aurora! Here's the news: - Our friends of Fox Valley Hands of Hope have support groups available on the first Saturday of each month at 850 Ridgeway in Aurora. The groups are free, open to the public and take place at the Parent Power Center from 9 am to 10:30 am. See the flyer for more details! - Free ESL classes are available at Family Focus, Mondays and Wednesdays from 9:30 am to 12:30 pm. The classes are in cooperation with Waubonsee Community College and registration is required. Contact Christina (630) 844-2550 at extension 7011! Have a great rest of the day! Good Morning Aurora will return with more news, weather and the very best of Aurora. Subscribe to the show on YouTube at this link: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in 5 days a week, Monday thru Friday from 9:00 to 9:30 am. Make sure to like and subscribe to stay updated on all things Aurora. Threads: https://www.threads.net/@goodmorningaurorail Instagram: goodmorningaurorail Spotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP... Apple: https://podcasts.apple.com/.../good-morning.../id1513229463 Anchor: https://anchor.fm/goodmorningaurora ACTV (Aurora Community Television): https://www.aurora-il.org/309/Aurora-Community-TV #positivevibes #positiveenergy #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #cityofaurorail #auroramedia #auroranews #goodmorningaurora #morningnews #morningshow #thursday #livenews #cafe1888

Today we're joined by Londons most exciting young chef in Elliot Hashtroudi for an incredibly delicious and very boozy lunch at his award-winning French restaurant Camille in Borough Market. The food is beyond exceptional and so are Elliot's stories and opinions, as every drink goes down, we get more passionate about the various topics discussed from; the dark side of Borough Market to the overuse of Flatbreads on menus to why Camille is the only restaurant in London that properly does nose to tail dining to why other restaurants have to stop 'pretending to be French' to how he bullshitted his way into his first job in the kitchen to memorable life advice from the legendarry Fergus Henderson and much more...... Sit back, relax and enjoy the podcast and make sure you go and dine at Camille, trust us you'll be hard pushed to find a better plate of French food anywhere in the country! -------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

In today's episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn't a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven. Today on the show: Jonathan's Philosophy on Sourdough: Why sourdough is the essence of bread, not just a style. Insights into his three tenets: more hydration, fermentation, and heat. Recipes and Inspiration from The Hungry Ghost Bread Book: Jonathan's formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more. How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones. Jonathan's Publishing Journey: The story behind getting a book deal and bringing his bread-making philosophy and formulas to print. Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.  Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green Hungry Ghost Bread The Hungry Ghost Bread Book The Bread Builders: Hearth Loaves and Masonry Ovens Flatbread and Flavors: A Baker's Atlas by Naomi Duguid and Jeffrey Alford

This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter. Get the Grilled Eggplant Flatbread recipe here!

Whether you call it naan, roti, lavash or tortilla, flatbread represents our cultures and traditions, showing us how food can unite us across borders. It's for that reason that the Canadian artist Sameer Farooq believes that flatbread belongs in a museum. His latest project, “Flatbread Library,” is a large-scale sculpture that indexes flatbread from different regions, sourced from bakeries around Toronto. Sameer sits down with Tom Power to tell us how a trip to Pakistan sparked the idea for the project, why bakers are the best sculptors, and how “Flatbread Library” challenges what we typically see in museums.

Before the physical liberation of Israel out of Egypt, God instituted a meal of spiritual victory for His people. This Passover meal has echoed through the ages and has become a taste of our ultimate liberation through Jesus Christ. Join us this week as we discuss life, death, blood and unleavened bread. 

On Thursday's Morning Focus Alan Morrissey was joined by Paul Knapp, The Firefighting Chef, from Killaloe. This week Paul shared a delicious recipe for Vegan Turkish Lahmacun. Sometimes called 'Turkish pizza', this crispy flatbread topped with spiced vegan mincemeat is a popular street food across the Middle East and full of Eastern promises Quick and Simple 2 ingredient Flatbread (or you can use a tortilla/wrap for the more traditional thin and crispy lahmacun Ingredients 180g self-raising flour 120g plant-based yoghurt (I use alpro Greek) Method Mix your flour and yoghurt together until combined, then pop out on to a lightly floured work surface and kneed smooth , a few minutes should do. Now we can roll into a large sausage shape and divide into 8 balls . next we will roll each one out adding flour to prevent sticking , we want them approximately 5mm thick. Vegan Walnut and Lentil Mince Ingredients 160 g canned lentils 80 g walnuts 2 tomatoes, cut into pieces 1 tbsp tomato paste/sun dried tomato paste or 1 tsp of harissa paste ½ tsp of ground paprika ½ tsp of ground cumin Pepper and salt Method Drain the lentils and rinse well. Put the lentils together with the walnuts, tomatoes and tomato paste in a food processor and pulse until you have a smooth mixture. Season with ground paprika, cumin, pepper and salt. Heat some olive oil in a pan and fry the “minced meat” for about 5 minutes until it is warm. Your vegan minced meat is ready to use in a recipe! Topping Ideas Sliced red onions Lemons Picked flat leaf parsley Tahini Yoghurt Tomato salad The Lahmacun Ingredients 1 roasted red pepper 1 large tomato 1 onion 2 garlic cloves handful parsley salt 1 tbsp sundried tomato or paste or another option is 1tsp of harissa paste Method Add all of your ingredients into a food processor and chop them up by pulsing the mixer until you have a small but chunky mix, check your flavours and seasoning and add more if desired. Now we can add our chunky lahmacun mixture in with our Vegan walnut mince and stir together, we should have a nicely spiced earthy mince , now we are ready to assemble Pre heat your oven to 190c fan gas mark 5. On a lightly oiled baking sheet or lined with parchment paper lay out your rolled out flatbread. And spoon over your lentil and walnut mix spreading it all over your bread. Pop into the preheated oven for 10 to 15 mins until the edges brown nicely. Once ready add toppings of sliced red onions, freshly squeezed lemon juice parsley and yogurt /tahini if you wish. Now all that's left is to fold, roll eat and enjoy. Photo (c): Clare FM

Dungeon Court is back in session! Join Justices Murphy, Tanner and Axford, as well as the Bailiff who puts the "Dung" in Dungeon Hurwitz as they convene to pass judgement on your trials at the table!CREDITS:Sound Mixing and Editing by Trevor LyonDungeon Court Theme Song by Sam WeillerSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The internet is talking about and so are we

Today we're joined by the Head Chef of the critically acclaimed Maison Francois and a man who's managed to amass a loyal following of over 2 million foodies in the incredibly charming and talented Matthew Ryle. He takes us through his incredible career so far; running some of the best kitchens in London, his controversy at loosing the final of Masterchef the Professionals, the challenges of hiring chefs in this day and age, his 'flatbread beef' with Thomas Straker, his tips for enjoying the best Bistros in France, his number one hack to make everyone a talented chef, the importance of gaining a classical cooking education, his secret to how he's managed to amass over 2 million followers in less than a year and much much more... including an incredible list of recommendations through his 'Go-To's! ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Jason and Rich pull back the curtains here at the FOX Sports Radio studios in order to investigate a flatbread crime. And Caitlin Clark sets the WNBA record for most assists in a game with 19!See omnystudio.com/listener for privacy information.

Yoghurt flatbreads with coriander butter Cook time: 2 minutes Prep time: 10 minutes Serves: 6-8 Bread 350g bread flour 2 tsp baking powder 350g natural yoghurt 1 tsp salt Coriander butter 200 gm unsalted-butter 1 cup fresh coriander, finely chopped 1/2 tsp sea salt 4 cloves garlic, peeled and crushed Add all the bread ingredients together in a bowl and mix with a spoon, then use your hands to pat and bring everything together. Dust a clean work surface with flour, tip out the dough. Knead for a minute or so just to pull everything together, before leaving while you make the coriander butter. For the butter, Add to the butter and mix in the rest of the ingredients. Re-dust a clean surface with flour, divide the dough into small balls. Flatten with your hands, then using a rolling pin roll roughly 3mm thick. Either place dough into a griddle pan on a high heat or onto a tray in a very hot oven. As soon as they are coloured remove and brush with a coriander butter and cut into random pieces. Roasted beetroot hummus Cook time: 45 minutes Prep time: 10 minutes Serves: 6-8 Pre-heat the oven to 180*c Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping. Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin. While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain. Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and sea salt to finish. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode Donna Reeves, the Director of Pizza and Flatbreads for Rich Products, a company that manufactures and supplies pizza dough and other related products to pizza businesses. Highlights: The Pizza Struggle: Pizza businesses are struggling to find labor and keep up with changing consumer trends. Rich's Offers Solutions: Donna discusses the challenges faced by pizza businesses, particularly the difficulty of finding labor and keeping up with changing consumer trends. She then promotes Rich Products' line of frozen and par-baked doughs, crusts, and toppings as solutions to these problems. Rich's “Setting Trends”: Rich Products stays up-to-date on consumer trends through data and research, and that their products are designed to be easy for operators to use. Rich's Making it Easy: Rich Products' products are designed to be easy for pizza businesses to use. Check out Rich's: https://www.richs.com/ Follow 550 Pizzeria here: https://www.facebook.com/RichProducts/ https://www.instagram.com/rich_products/ https://twitter.com/RichProducts Thank you to our show sponsors: Ooni Pizza Ovens Affiliate https://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Corto Olive Affiliate⁠ https://corto-olive.com/?sscid=51k7_g9fhj&](https://corto-olive.com/?sscid=51k7_g9fhj Bacio Cheese https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Pizza Products Business Solutions Consumer Trends

In this episode of The 5 O' Clock Apron Podcast, Claire cooks with Philippa Perry, psychotherapist, broadcaster and the Observer's wise and witty agony aunt. Philippa is also a million-copy bestselling author of The Book You Wish Your Parents Had Read (and Your Children Will Be Glad That You Did), and one half of the Perry presenting duo on hit TV programme Grayson's Art Club. I absolutely loved cooking with Philippa in her kitchen in London a couple of weeks ago. To say Philippa was confident in her kitchen is an understatement, deftly whipping up homemade tartare sauce, flatbreads and battered fish fingers with a chopped salad that combined so many different flavours and textures, my chopping skills were really put to the test, all under gentle but firm instruction from Philippa. So much so, it's in this episode of the podcast that the tables are turned, teacher and student, I know my place and very happy I am in it too. With a wall to wall kitchen mirror, cooking alongside Philippa on the day was an insightful and illuminating experience.This is the 6th episode in the 1st series of The 5 O' Clock Apron Podcast, we'll be back in a month with x6 more guests teaching me their favourite recipe to cook at home, just you wait, what a line-up! Hosted on Acast. See acast.com/privacy for more information.

Last week, Panera Bread unveiled its “biggest menu transformation in history,” including nine new items and reimagined recipes and portion sizes, for a total of 20 menu updates. The new menu items include sandwiches like the Toasted Italiano sandwich with Black Forest ham, soppressata and provolone; and salads like the Southwest Chicken Ranch with romaine lettuce, grilled chicken, Ranch dressing, and chipotle aioli. Panera COO Debbie Roberts dubbed the menu overhaul the start of “Panera's new era” as the company “gets back to [its] roots” in the salad and sandwich categories.But this brand transformation doesn't just add new items—it also removes items. Although not included in the original press release, a Panera spokesperson confirmed with NRN that flatbreads would be removed from the menu moving forward. Flatbreads were introduced in 2019 as part of a previous menu overhaul as the JAB Holding-owned company introduced new menu categories specifically designed to target the dinner daypart.

This week on the podcast, Heather shares two recipes using low-energy countertop appliances. You don't always need to heat a whole oven to make delicious recipes. First up is a Pork Tenderloin using the Zero Minute Pressure Cooker Method.  This cut of meat can be tricky to prepare. It's easy to over-do it and dry it out. This method for pork tenderloin comes from the website pressurecookerrecipes.com (link below) and it's called the Zero Minute Method because you literally set your InstantPot cooking time to zero minutes. The time it takes to come up to pressure and then release that pressure is all the time you need to cook the tenderloin. Pay attention to the internal temperature of your tenderloin and you've got a nicely cooked moist piece of pork for dinner.  The second recipe is included in a recipe booklet that comes with the Wonder Oven, a multi-use countertop oven. It's a simple flatbread recipe that you can top whichever way you like. We tried it according to the recipe booklet, which adds za'tar spice into the dough and tops the flatbread with caramelized onion. It's easy to make and if you've made your caramelized onions earlier, takes very little time.  Episode Links~~~~~ Pressure Cooker Zero-Minute Pork Tenderloin Recipe~ Wonder Oven Flatbread Recipe~ Pressure Cooker Recipes.com~ Past Episode: BBQ Competitions and Rotisserie Prime Rib with Ryan Sanderson from Eat More BBQ Podcast~ Rotisserie Prime Rib with Herb Paste Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Taco Bell has completely transformed their Cravings Value Menu and the PodFast FoodCast is here to break it all down for you. Does this collection of meats, cheeses, tortillas (or flatbreads), and sauces come together to create something greater than the sum of its parts? To answer that question and more - we've got just the podcast for you.Intro/Outro Music: "For Food" by ComaStudio from Pixabayburger pic: Emoji One, CC BY-SA 4.0, via Wikimedia CommonsTwitter: @podfastfoodcastInstagram: @podfastfoodcastYouTube: PodFast FoodCastTwitch: podfastfoodcast

In this episode, Taylor shares the story of Flatbread. We discuss various tactics used while hunting for this deer and try to make sense of an unusual recovery.

DiGiorno is coming out with a Thanksgiving dinner on a pizza.

The Biden administration has introduced new plans meant to lower payments for federal student loan borrowers. Here's how it works. “Deadlocked: How America Shaped the Supreme Court” looks at the decades leading up to the creation of the most conservative court in recent history. A century ago this week, the Mt. Wilson Observatory hosted one of science's greatest discoveries. Today, volunteers fight to keep it afloat. Ford brought back the Bronco in 2021, and now the SUV could be the future of the federal government's efforts to fight wildfires. Evan Kleiman offers a Moroccan salad that combines beets and tomatoes, adapted from Naomi Duguid and Jeffrey Alford's cookbook, Flatbreads and Flavors. 

Today Gretchen Lowe shares one her family favourite dinner recipes that we're certain will become a regular week night meal for many listeners.

In episode 15 learn how to make soft, fluffy gluten-free flatbread perfect for pizzas, dips, wraps, and more. Not only does this easy, one bowl recipe mix up in minutes, but the texture will fool anyone it's GF, dairy-free, and vegan! Join Melissa Erdelac, gluten-free cookbook and website author (Mamagourmand), as she shares many easy, pro tips to make this audio recipe for gluten-free pita and you won't have to miss out anymore! Show Notes: https://www.mamagourmand.com/gluten-free-flatbread-audio-recipe

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It's easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this flavor-packed pizza! Get the Flatbread with Roasted Mushroom Sausage and Red Peppers recipe here!  

Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. In this video, she and Sous Chef John Robin Acuña show us two of their favorite menu items — hearts of palm linguini with plant-based meatballs and their grilled homemade huarache flatbread with ​​avocado, jalapeño ricotta, and spicy hot honey gastrique.   Helene Henderson started Malibu Farm by teaching cooking classes, and serving farm dinners out of her home and backyard. Although her business has grown, Malibu Farm is still a locally-owned small business. They strive to provide fresh, farm-to-table food from Southern California. Their food is simply prepared, and uses lots of vegetables and whole grains. They believe there is no such thing as too much lemon. The restaurant offers as much local and small farm produce as they can. Malibu Farm provides the restaurant with eggs, persimmons, figs, lemons, pomegranates, apricots, Asian pears, carrots, beets, asparagus, fresh herbs and more. Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Ep 124: A toddler girl's violent abduction would lead one woman on an ongoing quest to end child abuse and neglect This is the Lori Poland story Sources for Today's Episode: END Can An episode of Unseen A Today segment with Megan Kelly Denver 7 News Sponsors: (thanks for using our promo codes, it really does help the show!) Daily Harvest - delivers delicious Smoothies, Flatbreads, Soups, Harvest Bowls, & more Daily Harvest delivers delicious Smoothies, Flatbreads, Soups, Harvest Bowls, Bites & more, built on organic fruits + vegetables, all right to my door! Go to DAILYHARVEST.com/women to get up to $65 dollars off your first box. Babbel - Language for life Right now, get up to 55% off your subscription when you go to BABBEL.com/WOMEN.  Babbel—Language for life. Credits: Written and Hosted by Amy Shlosberg and Meghan Sacks Produced & Edited by James Varga Script Editor: Abagail Belcastro Music by Dessert Media Help is Available: If you or someone you know is a victim of domestic or other violence, there are many organizations that can offer support or help you in your specific situation. For direct links to organizations please visit https://womenandcrimepodcast.com/resources/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Lange is back in the pool house with Rachel Bilson and Melinda Clarke to discuss, Season 4 Episode 6, "The Summer Bummer." This is Michael's last episode of The OC, he directed and he gives some great insight and behind-the-scenes content from the episode, including a hilarious blooper with Pancakes, the bunny.  Rachel also reveals her favorite Gordon Bullit quote that was in this particular episode.  The Summer Bummer Synopsis:  Summer gets kicked out Brown, thanks to her friend Che. Ryan has fantasies about Taylor after kissing each other. And Kaitlin throws a party at Dr. Robert's house to get even with a popular girl. Leave a message for the OC bitches at https://www.speakpipe.com/ocbitches or send an email at welcometotheocb@gmail.com Please support our sponsors: Reliefband is the #1 FDA-Cleared anti-nausea wristband that has been CLINICALLY PROVEN to quickly relieve and effectively prevent nausea and vomiting associated with motion sickness, anxiety, migraines, hangovers, morning sickness, chemotherapy and so much more.   We've got an exclusive offer just for WELCOME TO THE OC listeners.  If you go to https://www.reliefband.com and use promo code OC you'll receive 20% off plus free shipping. If you don't know, Living Proof is powered by MIT science. It was founded by a team of elite university scientists and hair experts that developed products to solve your toughest hair problems. Visit https://www.livingproof.com/THEOC and use code THEOC10 to get a free travel size dry shampoo with your purchase of forty-five dollars or more!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes and more, built on organic fruits + vegetables. Go to https://www.dailyharvest.com/theoc to get up to forty dollars off your first box.  Typical children's vitamins are basically candy in disguise — filled with two teaspoons of sugar, unhealthy chemicals, and other gummy junk growing kids should never eat. That's why Hiya was created — the pediatrician-approved superpowered chewable vitamin. We've worked out a special deal with Hiya for their best selling children's vitamin. Receive 50% off your first order. To claim this deal you must go to https://www.hiyahealth.com/OC. Follow @rachelbilson and @themelindaclarke on Instagram         See omnystudio.com/listener for privacy information.

Have you ever wanted or possibly NEEDED to have a new source of income quickly? Did you have any idea how to achieve that? Our guest, Chris Guillebeau, can help! Chris is the New York Times bestselling author of "$100 Startup" and "The Happiness of Pursuit".  His latest book is called "Side Hustle: From Idea to Income in 27 Days".  Chris also hosts the popular daily podcast, "Side Hustle School". You can learn more about Chris on his website at https://chrisguillebeau.com/.   Nom Nom uses the latest science and insights to make real, good food for dogs. Their nutrient-packed recipes are crafted by Board Certified Veterinary Nutritionists, made fresh, and shipped FREE to your door.  Nom Nom's already delivered over 40 million meals to good dogs like yours, inspiring millions of clean bowls and tail wags.  Nom Nom comes with a Money Back Guarantee. If your dog's tail isn't wagging within 30 days, Nom Nom will refund your first order.  No fillers. No nonsense. Just Nom Nom.  Go Right Now for 50% off your no-risk two week trial at trynom.com/Nobody   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

Our guest on this episode, Drew Dudley, is a leadership expert whose TEDx Talk, “Everyday Leadership:  The Lollipop Moment”, has been voted one of the most inspirational TED Talks of all time.   Drew is the author of the book, “This Is Day One:  A Practical Guide to Leadership That Matters”.  He believes everyone has leadership qualities within themselves and is passionate about helping people discover those qualities.  You can learn more about Drew on his website at https://www.drewdudley.com.   Nom Nom uses the latest science and insights to make real, good food for dogs. Their nutrient-packed recipes are crafted by Board Certified Veterinary Nutritionists, made fresh, and shipped FREE to your door.  Nom Nom's already delivered over 40 million meals to good dogs like yours, inspiring millions of clean bowls and tail wags.  Nom Nom comes with a Money Back Guarantee. If your dog's tail isn't wagging within 30 days, Nom Nom will refund your first order.  No fillers. No nonsense. Just Nom Nom.  Go Right Now for 50% off your no-risk two week trial at trynom.com/Nobody   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

There are few things in life that hurt more than a broken heart. Dr. Guy Winch is the author of the book, 'How to Fix a Broken Heart', which aims to help people heal after a breakup or death of someone they love. He is licensed psychologist, author, and in-demand keynote speaker who is a leading advocate for integrating the science of emotional health into every aspect of our daily lives. His viral TED Talk, "Why We All Need to Practice Emotional First Aid", has been viewed over millions of times and is rated among the most inspiring talks of all time on TED.com.   Nom Nom uses the latest science and insights to make real, good food for dogs. Their nutrient-packed recipes are crafted by Board Certified Veterinary Nutritionists, made fresh, and shipped FREE to your door.  Nom Nom's already delivered over 40 million meals to good dogs like yours, inspiring millions of clean bowls and tail wags.  Nom Nom comes with a Money Back Guarantee. If your dog's tail isn't wagging within 30 days, Nom Nom will refund your first order.  No fillers. No nonsense. Just Nom Nom.  Go Right Now for 50% off your no-risk two week trial at trynom.com/Nobody   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

Anger is the topic on this episode as we explore how we can best cope with our own anger and that of those around us. Our guest is anger expert Ryan Martin, who is a psychology professor at the University of Wisconsin-Green Bay. Among other things, he researches and writes on healthy and unhealthy expressions of anger.  He's the author of "Why We Get Mad:  How to Use Your Anger for Positive Change".   He recently did a TED talk on why we get mad and why it's healthy.   Nom Nom uses the latest science and insights to make real, good food for dogs. Their nutrient-packed recipes are crafted by Board Certified Veterinary Nutritionists, made fresh, and shipped FREE to your door.  Nom Nom's already delivered over 40 million meals to good dogs like yours, inspiring millions of clean bowls and tail wags.  Nom Nom comes with a Money Back Guarantee. If your dog's tail isn't wagging within 30 days, Nom Nom will refund your first order.  No fillers. No nonsense. Just Nom Nom.  Go Right Now for 50% off your no-risk two week trial at trynom.com/Nobody   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

What does it mean to be a highly sensitive individual? Why does sensitivity have a negative stigma?  How you can embrace your sensitivity?  Joining us on this episode is Andre Solo, co-author, with Jenn Granneman, of the new book, "Sensitive:  The Hidden Power of the Highly Sensitive Person in a Loud, Fast, Too Much World".   Nom Nom uses the latest science and insights to make real, good food for dogs. Their nutrient-packed recipes are crafted by Board Certified Veterinary Nutritionists, made fresh, and shipped FREE to your door.  Nom Nom's already delivered over 40 million meals to good dogs like yours, inspiring millions of clean bowls and tail wags.  Nom Nom comes with a Money Back Guarantee. If your dog's tail isn't wagging within 30 days, Nom Nom will refund your first order.  No fillers. No nonsense. Just Nom Nom.  Go Right Now for 50% off your no-risk two week trial at trynom.com/Nobody   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

 The premier: Michael is now a bonafide television personality.  Move over, Mr. Seacrest, there's another TV star from Atlanta and his name rhymes with Poland (Eastern Europe.  Topical).  Take a front seat in neurosis of a man who was recently shirtless in front of a few million people.  If you're not in a hotel, you're not having fun.  Explore a little, shower, and show a little glass.  If idle hands are the devil's playground, Michael's hands are the devil's kitchen.  Speaking of kitchens, welcome to the Cheesecake Factory in Queens Center Mall.  A truly special place to eat fried food.  A productivity seesaw ends the only way it can: Entourage, baby."Fetishes, dude"Patreon: https://www.patreon.com/intheminivanFollow us on instagram: @intheminivanpodFollow us on twitter: @intheminivanFollow us on TikTok: @intheminivanpodcastWe're on YouTube: https://www.youtube.com/channel/UCTxCtwpkBssIljyG6tdJbWQGet in the Discord: https://discord.gg/YWgaD6xFN3Episode Playlist: https://open.spotify.com/playlist/1qnqoPalulsbSidpgGMszN?si=9684b5df5da84989THE MASTER PLAYLIST: https://open.spotify.com/playlist/2saxemA3MOXcjIWdwHGwCZ?si=ee3444c085714c46Support the show

Soak in the wisdom and observations of our guest on this episode, international best-selling author and master coach, Dan Millman. Dan is a former world champion athlete, university coach, martial arts instructor, and college professor whose 20-year spiritual quest led him to write his first book, "Way of the Peaceful Warrior: A Book That Changes Lives".    Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

Have you ever felt overwhelmed by the amount of paper you've accumulated? Have catalogs, magazines and tax records taken over more space than you'd like?  Are you at a loss to decide how you'll ever conquer the paper clutter around you? If so, you'll want to hear what our guest, professional organizer Lisa Woodruff has to say. Lisa's the author of several books on organization, including the latest, "The Paper Solution: What to Shred, What to Save, and How to Stop It From Taking Over Your Life".   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

What's it like to suffer from a chronic, mysterious illness which the medical establishment doesn't know how to diagnose and treat? Where do you look for answers? And, how does this impact your life? We delve into those questions on this episode with our guest, longtime New York Times opinion columnist Ross Douthat, who is known for writing on politics, religion, moral values, higher education and film. He's with us to talk about his latest book, which is a very personal one called, "The Deep Places: A Memoir of Illness and Discovery".    Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

Joining us once again is Humble the Poet, a Canadian philosopher, blogger and author.  His book, "UNLEARN: 101 Simple Truths for a Better Life" was originally crowd-funded and self-published…and became a bestseller.  Humble's new book is called, "How to Be Love (d): Simple Truths for Going Easier on Yourself, Embracing Imperfection and Loving Your Way to a Better Life".  His website is https://www.humblethepoet.com/   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

We're delighted to welcome back bestselling poet and author Maggie Smith.  Her book, "Keep Moving: Notes on Loss, Creativity, and Change",  became a breakout bestseller in the midst of the pandemic.  Her powerful collection of quotes and essays on facing life's challenges with creativity, courage, and resilience provided inspiration to people around the world who were experiencing one of the toughest times in their lives. Now, Maggie has developed an interactive workbook to guide readers on their own journeys toward growth during times of grief and uncertainty. It's called, "Keep Moving: The Journal".  Her website is maggiesmithpoet.com.   Daily Harvest is on a mission to make it easy to eat more fruits and vegetables!  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes, and more, built on organic fruits and vegetables. Daily Harvest works directly with farmers to source the best ingredients and freeze them at peak ripeness to lock in flavor and nutrients. Try Daily Harvest's Tomato and Basil Flatbread or their Butternut Squash and Rosemary Soup!  For a quick snack, check out Daily Harvest Bites in flavors like Raspberry and Fig, or Hazelnut and Chocolate.  Go to DAILYHARVEST.com/nobodytoldme to get up to forty dollars off your first box!

Hoda Kotb and Jenna Bush Hager catch up with Judy Blume and talk about her life and career. Also, Gerard Butler and Mike Colter share their experience on their role in the new film “Plane.” Plus, executive health and fitness director Jacqueline Andriakos shares some comfortable outfit ideas. Plus, Katie Stilo shares a delicious Goat Cheese and Veggie Flatbread recipe. 

Mischa Barton joins Rachel Bilson and Melinda Clarke in a special bonus episode of Welcome to the OC, Bitches!  The ladies breaks down the top Marissa Cooper moments and of course talk Marissa's iconic fashion choices.  Plus, Mischa answers several fan questions!  You can check Mischa out in her next film project, Invitation to a Murder, coming soon.  You can leave a message for the OC Bitches at https://www.speakpipe.com/ocbitches or email them to welcometotheocb@gmail.com Head over to Kast Plus to get more bonus content from this episode with Mischa Barton  and the Michael Cassidy's episode plus Season 1 through Season 2 of The O.C.   Go to https://www.kastmedia.com/kastplus for more details. Thanks, Kast Plus subscribers for being an honorary bitch!  Please support our sponsors: Living Proof understands that there's no ‘one-size-fits-all' solution for all hair types and textures. That's why they develop game-changing formulations that are tailored to individual concerns including frizz, lack of volume, and lack of curl definition.   Visit https://www.livingproof.com/THEOC and use code THEOC to get ten percent off your first purchase.  Daily Harvest delivers delicious Harvest Bowls, Soups, Flatbreads, Snacks, Smoothies, Lattes and more, built on organic fruits + vegetables.  If eating well is a goal for 2023, let Daily Harvest support you on the journey. Go to https://www.dailyharvest.com/theoc to get up to forty dollars off your first box.  Follow @rachelbilson, @themelindaclarke and @mischabarton on Instagram. See omnystudio.com/listener for privacy information.

Suggestible things to watch, read and listen to. Hosted by James Clement @mrsundaymovies and Claire Tonti @clairetonti.This week's Suggestibles:05:14 Practical Magic14:38 Significant Other25:58 Star Wars: Andor27:24 Flatbread?30:15 Transformers: DevastationSend your recommendations to suggestiblepod@gmail.com, we'd love to hear them.You can also follow the show on Instagram, Twitter, Facebook @suggestiblepod and join our ‘Planet Broadcasting Great Mates OFFICIAL' Facebook Group. So many things. Hosted on Acast. See acast.com/privacy for more information.

This sourdough flatbread isn't only a delicious staple – it's servingware and utensils, too. Anney and Lauren round out the history and science of injera.See omnystudio.com/listener for privacy information.

The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.

In this episode, Michael Jones and Jordan Cwierz eat and review Cheesecake Factory Bee Sting & Cacio E Pepe Flatbreads and Ahi Poke Nachos so you know if it's worth eating. They also talk about bee thoughts, pig's delight, architecture, David Overton's tastebuds and more. Sponsored by Shady Rays (http://shadyrays.com and use code FACEJAM) and Honey ( http://joinhoney.com/facejam )