Podcasts about food culture

Host Andrew Camp welcomes Amar Peterman, a constructive/public theologian, to discuss Peterman's forthcoming book, "Becoming Neighbors: the Common Good Made Local" (Eerdmans), releasing March 12. Amar argues the common good must be built locally by actually knowing and loving the people across the street, rather than assuming a universal or national common good. Using the potluck table as the book's guiding metaphor, Peterman contrasts potluck with the “melting pot,” emphasizing that people bring distinct “dishes” (stories, beliefs, traditions) that can be appreciated alongside one another in a shared, community-owned space where everyone is both host and guest. They address why interfaith engagement matters, warning that a “common good” good only for one group becomes tyranny, Christian nationalism, or authoritarianism. Drawing on Augustine's “use and enjoyment,” Peterman cautions against using neighbors or the table instrumentally and argues neighbors are to be enjoyed as ends in themselves in God; he critiques control and domination as things wrongly treated as ends. Peterman outlines practices of neighbor love—compassion, humility, translation, resonance (via Hartmut Rosa), lament, and accompaniment (via Paul Farmer, Partners in Health, and Gustavo Gutiérrez), presenting accompaniment as long-term, dignifying companionship rather than short-term charity. They discuss joy as intertwined with hope and resurrection while rejecting shallow “happy” platitudes that avoid lament, and they reflect on compost and gardening as slow, local work that can yield surprising “new life” beyond one's control. Amar D. Peterman is a constructive theologian, working at the intersection of faith and public life. He is the founder of Scholarship for Religion and Society LLC, and the former assistant director of civic networks at Interfaith America. Peterman holds an MDiv from Princeton Theological Seminary and is currently a PhD student at the University of Chicago's Divinity School. He is the author of Becoming Neighbors: The Common Good Made Local (published by Eerdmans). His writing and research have been featured in Sojourners, Christianity Today, The Christian Century, The Fetzer Institute, The Berkley Forum, and The Anxious Bench. He also publishes regularly on his Substack, This Common Life.Follow Amar Peterman:Instagram: @amarpetermanFacebook: @amarpetermanSubstack: This Common LifeThis episode of the Biggest Table is brought to you in part of Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com.

In this episode of The Biggest Table, host Andrew Camp delves into the intersections of food, theology, and the psychological theory of disgust with Paul and Billie Hoard, who co-authored the book Eucontamination. Paul, a licensed counselor and psychoanalytic psychotherapist, and Billie, a trans woman and writer, discuss how concepts of disgust operate at both individual and sociological levels, impacting relationships within the church and society. They explore the theological implications of disgust, the transformative power of love, and how practices like the Eucharist and foot washing can help Christians move past disgust reactions to foster intimacy and community. They also share personal anecdotes, discuss their fondest and least favorite foods, and emphasize the critical importance of sharing meals to experience God's love and grow in fellowship.Paul Hoard, PhD, LMHC, is a licensed counselor, psychoanalytic psychotherapist, and associate professor of counseling psychology at The Seattle School of Theology and Psychology. His scholarship focuses on Lacanian psychoanalytic theory, sexuality, white-body supremacy, perpetration-induced traumatic stress, and the theological logic of disgust. He has spoken and published internationally on topics including purity culture, trauma, eucontamination, and the intersections of theology and psychoanalysis. In addition to his academic work, Dr. Hoard maintains a private counseling practice and provides clinical supervision and consultation. He is the co-author, with his sister Billie Hoard, of the book Eucontamination: Disgust Theology and the Christian Life.Paul's Substack Billie Hoard is a trans woman, teacher, writer, and something of an Anabaptist radical. Together with her brother Paul, she is the author of "Eucontamination". Billie holds an MA in liberal arts from St. John's College & she writes about queerness, fairy tales, C. S. Lewis, theology & philosophy.Billie's SubstackThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Jeff Strauss, the creative force behind Oy Bar and Jeff's Table, about his journey from Hollywood comedy writer to LA food innovator.   "I have cooked with joy and passion and love for most of my life," he says.   For more than 30 years, Strauss worked as a writer and producer on shows like Friends, Dream On, and Reba, all while quietly nurturing a lifelong love of cooking and bringing people together through food. Encouraged by his wife, who was also in the biz, he finally took the leap , opening Jeff's Table in 2019 and Oy Bar in 2022.   Jeff Strauss talks about his Jewish and food-lover roots and chef origin story. He also dives into his deep appreciation of global flavors - and how they inform his cuisine, his love of Los Angeles' multicultural food scene, and his philosophy that "food is a way that cultures speak to each other, even when sometimes the cultures themselves won't talk." The chef also shares his recipe for Emergency Jewish Deli Dill Pickles, which you can find at JewishJournal.com/podcasts.   Learn more at OyBarLA.com and JeffsTableLA.com, and follow @OyBarLA and @Jeffs___Table on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In this episode of The Biggest Table, host Andrew Camp talks with Dr. John Anthony Dunne, an associate professor of New Testament at Bethel Seminary. Dr. Dunne shares his journey from a fundamentalist Baptist background in Las Vegas, Nevada, to becoming an aficionado of fine beverages and an expert on the biblical theology of alcohol. The conversation covers the best craft beers shared at academic receptions, the significance of wine, beer, and spirits in both his personal life and biblical texts, and the profound impact of these elements on Christian worship and spirituality. Dr. Dunne also discusses his latest book, 'The Mountain Shall Drip Sweet Wine: A Biblical Theology of Alcohol,' which explores the nuanced themes of alcohol in the Bible and its implications for modern believers.Dr. John Anthony Dunne earned his PhD in NT at the University of St Andrews (in Scotland) under the supervision of Prof. N. T. Wright. He is an associate professor of NT at Bethel Seminary (in Saint Paul, MN), where he has taught since 2017, and he's the author or editor of ten books, including, most recently, The Mountains Shall Drip Sweet Wine: A Biblical Theology of Alcohol (published by Zondervan Academic). Born and raised in Las Vegas, NV, John enjoys hosting cocktail parties, tasting events, and the annual SBLAAR reception at AAR/SBL each year, which is an international craft beer bottle share event.Connect with John Anthony DunneTwo Cities PodcastInstagram: @johnnypepper2Facebook: @johnnypepper2This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.The BanterMark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d'—setting the stage for a broader discussion about how food and restaurants were experienced at the time.The ConversationThe Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.The Inside TrackThe Guys share why Melissa's restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.Guest BioMelissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.Timestamps00:00 – Episode Start 03:30 – Restaurant Reviews in the Mid-2000s 08:40 – Melissa Hamilton Joins the Conversation 12:40 – What's Great about Saveur Magazine15:15 – Community Feasts and Dinner Parties 22:00 – Cohesive Articles and Themes in Saveur35:00 – Wrap Up with an Amusing Ad InfoRuth Reichl episode of The Restaurant Guyshttps://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-vThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a Vintage Selection from 2005Episode DescriptionMary Ann Esposito, pioneering host of PBS's Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots.The BanterThe Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream. The ConversationThe Guys welcome Mary Ann Esposito, the host of PBS's Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore.The Inside TrackMark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she's still hosting them in 2026—proving that some food traditions don't just endure, they keep evolving.Timestamps01:12 – What's Wrong with a Pasta Dinner? 02:07 – Bad Diet Trends and Misunderstood Italian Food 06:35 – Mary Ann Esposito and Family Recipes 12:15 – The Cuisine of Sicily and Regional Italian Cooking 20:00 – The Quest for the Perfect Cannoli 24:30 – Preserving Authentic Italian Cuisine 29:30 – Finding Time to Cook Well at Home 32:00 – Leaving a Legacy in FoodBioMary Ann Esposito is the longtime host of PBS's Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent decades sharing traditional Italian cuisine and shaping how home cooks understand regional Italian food.InfoMary Ann's recipes, tours and other infohttps://www.ciaoitalia.com/Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this episode, we travel to Australia to explore Native Australian bush foods and the deep cultural knowledge behind them with Auntie Dale Chapman — Aboriginal chef, educator, and founder of My Dilly Bag.With more than 25 years at the heart of Australia's bush food movement, Auntie Dale shares how Indigenous food knowledge has been passed down for over 65,000 years through storytelling, seasonality, and deep connection to Country. We talk about powerful native ingredients like lemon myrtle, wattleseed, bush tomatoes, and bunya nuts, how food acts as medicine, and why sustainability and respect for land are central to Aboriginal foodways.This conversation goes far beyond recipes — it's about culture, wellness, education, and honoring the world's oldest continuous living food traditions.Connect with Auntie Dale: - mydillybag.com.au- Instagram: @my.dillybag- Facebook: My Dilly Bag

Hush Loudly host Jeri Bingham speaks with KJ Kearney, the James Beard award-winning, Telly award-winning and Emmy-nominated powerhouse behind Black Food Fridays. Listen in as KJ talks about how he created this popular brand @BlackFoodFridays and his plans for the future. He also talks about his career of serving the public and local communities, as well as […]

This week, we're welcoming our very first chef to the podcast — and we couldn't have asked for a better one. Chef Stephen Barrett joins us for a rich, thoughtful conversation about food, place, and the communities that shape how we eat.   Stephen grew up in Goose Bay, Labrador, where culture, community, and resourcefulness played a huge role in his relationship with food. That early experience continues to inform how he cooks, eats, and thinks about food today — from the importance of process and tradition to the realities of food insecurity and access.   We talk about what first drew Stephen to cooking, how global travel and culinary school in Melbourne, Australia expanded his perspective, and why the restaurant industry isn't always as romantic as it's made out to be. Stephen also shares practical kitchen tips, staple ingredients worth keeping on hand, and what actually makes a great meal beyond the plate.   Along the way, we dive into some of his favourite foods, restaurants, road trip destinations, and atmospheres across Nova Scotia — all while Stephen generously highlights and celebrates others in the industry. His passion for cooking, storytelling, and community shines through in every part of the conversation.   Stephen is the founder of Seasoned Plate, which has been showcasing high-quality local food and drink since 2015 through honest, transparent, and expert recommendations and reviews. He's a familiar face on CTV Morning Atlantic, a past Guest Chef at Taste of Georgetown, and was named Influencer of the Year by the Restaurant Association of Nova Scotia in 2019. This episode is a love letter to food as culture, connection, and craft — and a reminder that what we eat is always shaped by where we come from.   Watch this episode on YouTube: https://www.youtube.com/@mikeandkristen   Join our Patreon: https://www.patreon.com/c/mikeandkristen   Us on the web: www.mikeandkristen.ca Instagram: www.instagram.com/mike_and_kristen/ Facebook: https://www.facebook.com/mikeandkristencreative Shoot us a message! Say hello, tell us who you think we should have on the podcast, and your deepest and darkest secrets: mikeandkristencreative@gmail.com  Review our book "You and Me" on Amazon (it helps a lot!!): https://amzn.to/3qqNCMo Intro song: “A Day in the Life" Outro song: “The Show" both by Mike (Michael S. Ryan) from his upcoming 88 song project Power Chords Mike's site: www.michaelsryan.com Kristen's site: www.kristenherringtonart.com   Stephen's site: https://seasonedplate.ca/   Stephen's IG: https://www.instagram.com/seasonedplate/?hl=en

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what's shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to elevated comfort cooking, global flavours through a local lens, and practical sustainability that actually works in real life. With farms, fisheries, and forests close to home, many of these trends are already part of Island life, making 2026 less about hype and more about intention, skill, and connection around the table.   #EdibleValleyPodcast, #FoodTrends2026, #VancouverIslandFood, #LocalFoodMovement, #IslandEats, #FarmToTable, #FoodCulture, #SustainableEating, #FunctionalFood, #ComfortFood, #GlobalFlavours, #LocalFirst, #ChefLife, #HomeCooking, #FoodCommunity

In the digital age, food is more than just what we eat, it's how we tell our stories. From Amala and Gbegiri to Oha soup, every dish carries meaning, and digital platforms are helping these stories reach global audiences.While some modernize tradition, many creators are intentionally preserving it, sharing origins, personal connections, and authentic practices. Through this, food becomes a tool to document, elevate, and pass down culture.Note: This episode contains music used solely for illustrative and work-related purposes as part of a live broadcast recording. All rights to music belong to their respective owners, no copyright infringement is intended.This episode was supported by ACT Foundation.

Hotel food & beverage only works when culture, consistency, and leadership line up — and that's exactly what this #NoVacancyNews conversation explores. I'm joined by Greg McGowan, Regional Director of Food & Beverage for Kolter Hospitality and Executive Chef at Hyatt Centric Las Olas Fort Lauderdale, recorded on site in South Florida. Greg's path through country clubs, hotels, and leadership roles gives him a grounded view of what actually keeps F&B teams strong over time — especially in high-volume, full-service environments where turnover, burnout, and guest expectations collide. We talk about:

In this episode of The Biggest Table, host Andrew Camp engages in a rich conversation with Michael Twitty, a renowned culinary historian, food writer, and author of acclaimed works such as 'The Cooking Gene' and 'Kosher Soul.' Twitty provides insightful commentary on his journey and his role in culinary history, emphasizing the significance of food as a medium for experiencing and expressing cultural identity, spirituality, and community. They discuss the broad and diverse nature of Southern cuisine, its historical context, and the intertwining of various cultures that shape it. The discussion also touches upon the challenges faced by people of color in getting their culinary stories published, and Twitty's motivations behind writing his latest cookbook, 'Recipes from the American South.' The episode underscores the profound connections between food, culture, and empathy, as well as the importance of storytelling in preserving culinary heritage.Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.Follow Michael on Instagram: @thecookinggeneThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

What Do We Still Love? A Needed Reset in a Chaotic America | Karel Cast 26-02 Every day seems to begin with another headline designed to exhaust us. As Donald Trump's ongoing assault on American norms continues to dominate the news cycle, it's easy to wake up angry, anxious, or defeated. But today's episode asks a different — and necessary — question: What do we still love? What moments in your day bring warmth, comfort, or joy? Is it your dog? Cooking a favorite meal? Sharing food? Small rituals that remind you who you are? In this episode, Karel explores why remembering what we love is an act of resistance — and why grounding ourselves in simple joys may be essential for surviving this political moment. Plus: What do Germany, Turkey, Italy, Brazil, and Mexico all have in common? The answer may surprise you — and reveal something important about culture, food, and national identity. The Karel Cast delivers smart, unfiltered conversation on current events, culture, and modern life — without the shouting.

Host: Ebony McMorris.Producer: Amirah Zaveri Compliancy Issues Covered: Food Trends, Diet, Marketing, Advertising, Food Culture, Youth Trends, Social Me Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Too Much Plastic, Too Little (Actual) RecyclingHow often do you buy an item from the store that's packaged in a plastic container or wrapped in plastic? Daily decisions like these add up and are feeding into the global plastic crisis. Scientists estimate that there's anywhere between 9 to 16 million tons of plastic on the sea floor, polluting the environment, harming species and releasing harmful microplastics into every corner of the planet and into our bodies. Two experts on plastic join us this week to shed some light on the problem and how we can each make a difference by changing our consumption habits and demanding improved policies that crack down on single-use plastics.Relearning How To Be Friends As An AdultMaking friends as an adult is harder than it looks, with so many of us trying to juggle busy, demanding schedules, living in new places and dealing with a culture that discourages vulnerability. We unpack why so many people feel disconnected and how you can put yourself out there and foster new and genuine friendships.Viewpoints Explained: The Dessert Trend That Refuses To FadeOnce a sweet treat mainly found at grocery stores, this dessert has quietly moved into the mainstream, showing as stand-alone chains across the country. We look at why it's stuck around longer than past food fads.Culture Crash: Why We Can't Let Go Of The '90SA look at why the 1990s still loom so large in our collective memory and what our fixation on that decade reveals about the draw of nostalgia.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP "brown" sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives. They also discuss how Scotland leads with inclusion—where accommodating dietary needs is second nature—and sustainability, with menus planned months in advance and ingredients locally sourced to minimize waste and celebrate the land's abundance. Whether you're planning your next incentive trip or dreaming of dining with a view of Edinburgh's Royal Botanic Garden, this episode is a delicious reminder that in Scotland, every meal tells a story—and, as Flora says, "every meal should be devoured."

Fluent Fiction - Spanish: From Chaos to Culinary Harmony: A Mercado Central Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-12-31-08-38-20-es Story Transcript:Es: En el corazón del Mercado Central, el sol de verano brillaba con fuerza.En: In the heart of the Mercado Central, the summer sun shone brightly.Es: Los puestos mostraban una explosión de colores: frutas frescas, verduras, especias y hierbas aromáticas llenaban el aire con sus fragancias.En: The stalls displayed an explosion of colors: fresh fruits, vegetables, spices, and aromatic herbs filled the air with their fragrances.Es: Era un lugar lleno de vida, de vendedores que llamaban la atención de los compradores, en busca de los mejores ingredientes para las celebraciones de Año Nuevo.En: It was a place full of life, with vendors attracting the attention of buyers, in search of the best ingredients for the New Year's celebrations.Es: Marisol y Rafael estaban en el centro de esa explosión de actividad.En: Marisol and Rafael were in the center of this explosion of activity.Es: Se encontraban allí con una misión importante: organizar un evento especial que celebrara la comida local.En: They were there with an important mission: to organize a special event that celebrated local food.Es: Marisol, siempre creativa, tenía una visión clara: quería que la fiesta reflejara la riqueza cultural de la región.En: Marisol, always creative, had a clear vision: she wanted the party to reflect the cultural richness of the region.Es: En cambio, Rafael, con su enfoque metódico, se centraba en los plazos y la logística.En: In contrast, Rafael, with his methodical approach, focused on deadlines and logistics.Es: Ambos sabían que debían trabajar juntos, pero sus métodos eran completamente diferentes.En: They both knew they had to work together, but their methods were completely different.Es: Mientras caminaban entre los puestos, Marisol se detuvo frente a una mesa llena de mazorcas de maíz.En: As they walked among the stalls, Marisol stopped in front of a table full of corn cobs.Es: "Podemos hacer tamales.En: "We can make tamales.Es: Son perfectos para la ocasión," dijo emocionada.En: They are perfect for the occasion," she said excitedly.Es: Rafael tomó nota rápidamente, pero luego consultó su calendario.En: Rafael quickly took notes, but then checked his calendar.Es: "Estamos al límite de tiempo.En: "We're on the edge of time.Es: Hacen falta hojas de maíz y varios ingredientes que siguen pendientes," comentó, señalando la lista.En: We need corn husks and several ingredients that are still pending," he commented, pointing to the list.Es: "La gente tiene que sentir la cultura en cada bocado," insistió Marisol, con un brillo en sus ojos.En: "People have to feel the culture in every bite," insisted Marisol, with a sparkle in her eyes.Es: Rafael ajustó sus gafas, un poco tenso.En: Rafael adjusted his glasses, a bit tense.Es: "Sí, pero recuerda que la organización es clave.En: "Yes, but remember that organization is key.Es: Sin control, no hay evento."En: Without control, there is no event."Es: Los días pasaron y la víspera de Año Nuevo se acercaba velozmente.En: The days passed and New Year's Eve was approaching quickly.Es: Marisol seguía proponiendo ideas llenas de encanto, mientras que Rafael mantenía el orden de las tareas.En: Marisol continued proposing charming ideas, while Rafael maintained order over the tasks.Es: El conflicto entre la creatividad y la eficiencia creció, hasta que un imprevisto cambió todo el panorama.En: The conflict between creativity and efficiency grew, until an unforeseen event changed everything.Es: El proveedor principal de papayas, una fruta esencial para una de las recetas, se quedó sin existencias debido a las altas temperaturas.En: The main supplier of papayas, an essential fruit for one of the recipes, ran out of stock due to high temperatures.Es: "Esto es un desastre," dijo Rafael, con un tono preocupado.En: "This is a disaster," said Rafael, with a worried tone.Es: El tiempo era escaso, y necesitaban una solución inmediata.En: Time was short, and they needed an immediate solution.Es: Entonces, Marisol, con una energía renovada, propuso: "Podemos usar mango en su lugar.En: Then, Marisol, with renewed energy, proposed: "We can use mango instead.Es: Es una fruta local, dulce y jugosa."En: It's a local fruit, sweet and juicy."Es: Rafael dudó por un momento, pero aceptó.En: Rafael hesitated for a moment, but agreed.Es: "Está bien.En: "Alright.Es: Vamos a hacerlo.En: Let's do it.Es: Solo asegúrate de que funcione."En: Just make sure it works."Es: Trabajaron juntos, integrando nuevas ideas en el plan original.En: They worked together, integrating new ideas into the original plan.Es: A medida que colaboraban, comenzó a germinar un respeto mutuo.En: As they collaborated, mutual respect began to grow.Es: Marisol reconoció el valor de la estructura que Rafael proporcionaba, mientras que él comenzó a apreciar las soluciones creativas de Marisol.En: Marisol recognized the value of the structure that Rafael provided, while he began to appreciate Marisol's creative solutions.Es: Llegó la noche de Año Nuevo.En: New Year's Eve arrived.Es: Las luces del Mercado Central titilaban mientras la gente se reunía para la celebración.En: The lights of the Mercado Central twinkled as people gathered for the celebration.Es: El evento fue un éxito rotundo.En: The event was a resounding success.Es: Los invitados disfrutaron de los deliciosos platillos preparados con los ingredientes del mercado, y la atmósfera vibraba con la esencia de la cultura local.En: The guests enjoyed the delicious dishes prepared with ingredients from the market, and the atmosphere vibrated with the essence of the local culture.Es: Marisol y Rafael miraron el escenario con satisfacción.En: Marisol and Rafael looked at the scene with satisfaction.Es: "Lo logramos," dijo Marisol, sonriendo a Rafael.En: "We did it," said Marisol, smiling at Rafael.Es: "Gracias por mantenernos organizados."En: "Thanks for keeping us organized."Es: Rafael asintió, ahora más abierto a las ideas creativas.En: Rafael nodded, now more open to creative ideas.Es: "Y gracias a ti por mostrarme la importancia de adaptarnos."En: "And thank you for showing me the importance of adapting."Es: El evento no solo celebró la comida local y el Año Nuevo, sino también una nueva alianza entre Marisol y Rafael, quienes aprendieron que el equilibrio entre creatividad y orden es la clave para un éxito compartido.En: The event not only celebrated local food and the New Year, but also a new alliance between Marisol and Rafael, who learned that the balance between creativity and order is the key to shared success. Vocabulary Words:heart: el corazónstall: el puestoexplosion: la explosiónfragrance: la fraganciavendor: el vendedoringredient: el ingredientecelebration: la celebraciónmission: la misiónvision: la visiónrichness: la riquezacontrast: el contrasteapproach: el enfoquedeadline: el plazologistics: la logísticaconflict: el conflictoefficiency: la eficienciasupplier: el proveedordisaster: el desastresolution: la soluciónidea: la idearespect: el respetostructure: la estructurasuccess: el éxitoguest: el invitadorecipe: la recetasparkle: el brillocharm: el encantounforeseen event: el imprevistoalliance: la alianzabalance: el equilibrio

Where Y'Eat: Holiday Food Is the Heart and Soul of Louisiana Food Culture

In this episode of The Biggest Table podcast,  the discussion centers around food, eating, and hospitality as a means to experience God's love. Andrew is joined by guests Kellie Lisi and Martin Lohrmann, who co-authored the book, Food Theology: Nourishing Faith in Local Communities. Andrew, Kellie, and Martin explore the central thesis of the book—that God's love is made physical through food—and discuss their distinct approach compared to existing theological works. Kellie and Martin's work integrates practical guidance with theological reflections, aiming to bridge the gap between theological theory and community practices. They also delve into the importance of Holy Communion in Christianity, examining its transformational power and how it informs broader food practices and community involvement. The episode touches on the theological and historical aspects of food in Christianity, including its role in addressing food insecurity and fostering community. The conversation concludes with reflections on the personal and communal significance of food, especially during the holiday season.Bios:Kellie Lisi is an ordained deacon in the Evangelical Lutheran Church in America and serves at Wartburg Theological Seminary as Vice President for Leadership Formation. She has served as a public school teacher and administrator, parish ministry leader, and food educator. Kellie worked in the restaurant industry prior to (and in the early years of) teaching. Her most notable restaurant co-workers were Minnie Mouse, Goofy, and Chip & Dale at a character buffet restaurant in Disney World. At home in Iowa, Kellie's nine-year-old loves when she makes pizza, while her 12-year old wishes she would make sushi bowls every day. Martin J. Lohrmann is Associate Professor of Lutheran Confessions and Heritage at Wartburg Theological Seminary in Dubuque, Iowa, where he teaches classes in church history, the Lutheran Reformation, spiritual practices, and theology and art. In addition to many articles and essays, Dr. Lohrmann is the author of Stories from Global Lutheranism: A Historical Timeline and Book of Harmony: Spirit and Service in the Lutheran Confessions, and the co-editor of 1 & 2 Samuel, 1 & 2 Kings, 1 & 2 Chronicles in the Reformation Commentary on Scripture Series. He enjoys going for walks, playing guitar, and cooking with whatever ingredients are on hand.Buy Food Theology: Nourishing Faith in Local CommunitiesThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Zesty reflects changing tastes instantly. Culture moves fast. We discuss real-time relevance.Get the top 40+ AI Models for $20 at AI Box: ⁠⁠https://aibox.aiAI Chat YouTube Channel: https://www.youtube.com/@JaedenSchaferJoin my AI Hustle Community: https://www.skool.com/aihustleSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life. Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life. Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Exploring the entangled relationships between food, culture and society in India, this edited collection Food, Culture and Society in India: Social, Political, Economic and Cultural Perspectives (Berghahn Books, 2025) brings together empirically grounded research across diverse regions and contexts. Organised into four sections – Food, Culture and Identity; Food, Memory and Migration; Food, Livelihood and Nutrition; and Food, Consumption and Media – it highlights the complex role food plays in shaping identity, mobility, labour and representation. Drawing from a range of disciplinary perspectives, the volume contributes to broader conversations in sociology, social anthropology, international development, geography, cultural studies and food studies, offering a textured account of contemporary foodways and their significance in everyday Indian life. Dr. Tiatemsu Longkumer, Senior Lecturer in Anthropology at Royal Thimphu College, Bhutan, researches indigenous religion and Christianity among the Nagas, Buddhism in Bhutan, and Generative AI in education. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/south-asian-studies

In this episode of the Walk-In Talk Podcast, Carl sits down with Chef Massimo Orlando and Jack Ross for a powerful conversation about Italian heritage, food culture, and the stories that shape who we are.   Chef Massimo Orlando shares his journey from growing up in Italy and learning to cook in his grandmother's kitchen to working professionally at a young age in the kitchens around Lake Como. His path took him across the ocean to Miami Beach and eventually to California, where he built a life, a career, and a community. Massimo opens up about mentorship, immigration, the impact of the pandemic, rebuilding after loss, and how mental health and therapy changed his leadership and outlook on life. He also discusses his role with A.P.C.I. North America and the mission to protect and promote real Italian food and culture in the United States and Canada.   Joining the episode in the studio is Jack Ross, the creator of YO! Meatball. Jack is a home cook whose Sicilian family recipes are rooted in tradition, comfort, and the Sunday table. While cooking his signature meatballs live, Jack shares how family food traditions became a way to connect with community and preserve heritage outside of the professional kitchen. This episode explores two different paths connected by one common thread. Food as memory, identity, resilience, and connection.     Brand & Industry Partners • Metro https://www.metro.com • RAK Porcelain USA https://www.rakporcelain.com/usa • Pass the Honey https://www.passthehoney.com • Aussie Select https://www.aussieselect.com • Ibis Images Studio https://www.ibisimages.com Official Trade Show & Event Partners • New York Restaurant Show https://www.nyrestaurantshow.com • California Restaurant Show https://www.californiarestaurantshow.com • Florida Restaurant Show https://www.floridarestaurantshow.com • Pizza Tomorrow Summit https://www.pizzatomorrowsummit.com • U.S. Culinary Open at NAFEM Show https://www.usculinaryopen.org Cause & Community Partners • The Burnt Chef Project (Mental health advocacy in hospitality) https://www.theburntchefproject.com • Operation BBQ Relief https://operationbbqrelief.org • Hogs for the Cause https://hogsforthecause.org • Sustainable Supperclub https://www.sustainablesupperclub.com

In this episode of 'The Biggest Table,' host Andrew Camp welcomes Anna Rollins, author of 'Famished: On Food, Sex, and Growing Up as a Good Girl.' They discuss her memoir, which examines the harmful parallels between diet culture and evangelical purity culture, both of which pressurize women to fear their bodies and appetites. Anna shares her personal struggles with disordered eating, rooted in her upbringing in a strict Christian environment, and how she has navigated healing. The conversation also touches on societal norms, racial implications of body ideals, and the importance of discussing these topics openly. Anna emphasizes grace, forgiveness, and the necessity of honest, nuanced conversations to break free from harmful cultural scripts.Anna Rollins is the author of Famished: On Food, Sex, and Growing Up as a Good Girl (out December 9, 2025 from Eerdmans). Her groundbreaking debut memoir examines the rhyming scripts of diet culture and evangelical purity culture, both of which direct women to fear their own bodies and appetites. Her writing has appeared in outlets like The New York Times, Slate, Electric Literature, Salon, Joyland, and more. She's also written scholarly articles about composition and writing center studies. She's an award-winning instructor who taught English in higher education for nearly 15 years. She is a 2025 Tamarack Foundation for the Arts Literary Arts Fellow. A lifelong Appalachian, she lives with her husband in West Virginia where they're raising their three small children.Follow Anna:Anna's Substack: annajrollinsAnna's Instagram: @annajrollinsThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Food isn't just something we eat anymore. We're served up food culture all day long, whether we invite it in or not, feeding our cravings and shaping our choices in ways we don't always notice. Ruby Tandoh is best known for her appearance on the Great British Bake Off and her sharp writing on cooking and culture. She's watched the old hand-me-down recipe tradition give way to a constant stream of influences coming from every direction: viral posts, buzzy restaurants, and the invisible hand of algorithmic recommendation. Her new book unpacks how all of this guides our appetites. The book is called All Consuming: Why We Eat the Way We Eat Now.

Fluent Fiction - Hungarian: Beyond Tradition: A Culinary Journey at Budapest's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-11-29-23-34-02-hu Story Transcript:Hu: A Budapest Központi Vásárcsarnok egy szombat reggelen tele volt élettel.En: The Budapest Központi Vásárcsarnok, one Saturday morning, was full of life.Hu: Az őszi levegő friss és fűszeres illatokkal volt tele.En: The autumn air was filled with fresh and spicy scents.Hu: Bálint és Emese, a testvérpár, vidáman léptek be a csarnokba.En: Bálint and Emese, the siblings, entered the market cheerfully.Hu: Piacozás volt a déli programjuk, mivel közeledett a Miklós-nap.En: Going to the market was part of their afternoon agenda, as Miklós-nap was approaching.Hu: Bálint kezében a nagy bevásárlólista.En: Bálint held the big shopping list in his hand.Hu: „Emese, itt az idő, hogy begyűjtsük a hozzávalókat a mama híres töltött káposztájához!En: "Emese, it's time to gather the ingredients for grandma's famous stuffed cabbage!"Hu: ” – mondta Bálint elszántan.En: Bálint said determinedly.Hu: Szemében elszántság csillogott.En: Determination shone in his eyes.Hu: A hagyományokat akarta őrizni, pontosan úgy, ahogyan gyerekkorukban tanulta.En: He wanted to preserve the traditions exactly as he had learned during their childhood.Hu: Emese, aki tele volt energiával és kíváncsisággal, elmosolyodott.En: Emese, full of energy and curiosity, smiled.Hu: „Bátyám, nézd azokat a színes karácsonyi díszeket!En: "Brother, look at those colorful Christmas decorations!Hu: Olyan szépek!En: They're so beautiful!"Hu: ” – mondta izgatottan.En: she said excitedly.Hu: Bálint türelmesen nézte húgát, de a fejében továbbra is a vásárlólistára koncentrált.En: Bálint watched his sister patiently, but his mind remained focused on the shopping list.Hu: Az emberek sietve vásároltak körülöttük, de ő csak a céljára tudott gondolni: beszerezni minden hozzávalót.En: People were shopping hurriedly around them, but he could only think of his goal: to secure all the ingredients.Hu: „A káposztát meg kell venni, és a kolbászt is” – mormolta magában, hogy ne tévessze el.En: "We need to buy cabbage, and sausage too," he murmured to himself, not to forget.Hu: Emese eközben a kürtőskalács stand előtt állt meg.En: Meanwhile, Emese stopped in front of the kürtőskalács stand.Hu: „Talán vehetnénk valami újat is idén, valami különlegeset!En: "Maybe we could try something new this year, something special!Hu: Nem csak a régi receptek vannak” – javasolta, miközben szemét a mézeskalácsokra függesztette.En: It's not just about the old recipes," she suggested, her eyes fixated on the gingerbread.Hu: Bálint egy pillanatra megállt.En: Bálint paused for a moment.Hu: Meglepődött, ahogyan a tömeg zajával és a különféle illatokkal körülvéve érezte, hogy talán igaza van a húgának.En: He was surprised, as surrounded by the noise of the crowd and the various aromas, he felt that perhaps his sister was right.Hu: De a szíve mélyén mégis a hagyomány megőrzése volt számára fontos.En: But deep in his heart, preserving tradition was what mattered most to him.Hu: Ahogyan haladtak a piacon, egy füstölt húsokat árusító standnál Emese ismét megszólalt.En: As they moved through the market, at a smoked meat stand, Emese spoke again.Hu: „Mi lenne, ha valami újat is kipróbálnánk?En: "What if we try something new?Hu: A mama ugyan szerette a megszokott dolgokat, de biztos örülne, ha mi is megőriznénk, viszont a saját ízlésünkkel.En: Grandma loved the usual things, but I'm sure she'd be happy if we preserved our traditions while adding our personal touch.Hu: Nem lenne jobb kompromisszum?En: Wouldn't that be a better compromise?"Hu: ”Bálint elgondolkodott.En: Bálint pondered.Hu: Felnézett a húgára, és megértette, hogy talán a legfontosabb az együtt töltött idő.En: He looked up at his sister and realized that perhaps the most important thing was the time spent together.Hu: „Igazad van, Emese.En: "You're right, Emese.Hu: Csináljuk a saját módunkon.En: Let's do it our way.Hu: Hogy is mondják?En: How do they say it?Hu: A hagyományok átalakulhatnak.En: Traditions can transform."Hu: ”Így hát vásároltak káposztát, de vettek egy különleges, helyi sajtokat is, gyömbéres sütiket, és még néhány izgalmas hozzávalót, amit Emese ajánlott.En: Thus, they bought cabbage but also got special local cheeses, ginger cookies, and a few exciting ingredients that Emese recommended.Hu: Ahogy kijöttek a piacon, kezükben a különleges zsákmánnyal, Bálint és Emese tudták, hogy ez a Miklós-nap más lesz.En: As they left the market with their special haul in hand, Bálint and Emese knew this Miklós-nap would be different.Hu: Az este folyamán együtt főztek, nevetgéltek, emlékeztek a nagymamára, aki mindig mosolygott rájuk a konyhában.En: That evening, they cooked together, laughed, and remembered their grandma, who always smiled at them in the kitchen.Hu: Bár az étel látványa nem volt pontosan olyan, mint korábban, a lényeg megmaradt.En: Although the appearance of the food was not exactly as it was before, the essence remained.Hu: A családi vacsoránál a közös alkotás íze és a szeretet került az asztalra.En: At the family dinner, the taste of their joint creation and love was served at the table.Hu: Mindenki boldogan fogyasztotta az újítást, tudva, hogy Bálint és Emese mindent gondosan előkészítettek, megteremtve a hagyomány és az újítás harmóniáját.En: Everyone happily consumed the innovation, knowing that Bálint and Emese had carefully prepared everything, creating a harmony between tradition and novelty.Hu: Bálint szívébe melegség költözött.En: Warmth settled into Bálint's heart.Hu: Rájött, hogy a tökéletességnél fontosabb az, hogy együtt legyenek, és hogy a hagyományokat is lehet szeretettel és kreativitással továbbvinni.En: He realized that what mattered more than perfection was being together and that traditions can be carried on with love and creativity. Vocabulary Words:cheerfully: vidámandeterminedly: elszántanpreserve: őriznicuriosity: kíváncsiságexcitedly: izgatottanpatiently: türelmesensecure: biztosítanimurmur: mormoltasuggested: javasoltapaused: megálltaromas: illatokkalcompromise: kompromisszumpondered: elgondolkodottrealized: megértettetransform: átalakulhatnakhaul: zsákmánnyalcreation: alkotásessence: lényegconsumed: fogyasztottainnovation: újításharmony: harmóniájátwarmth: melegségperfection: tökéletességnélcreativity: kreativitássalagenda: programjukfamous: híresenergy: energiávalsurprised: meglepődöttsurrounded: körülvévejoint: közös

"Next Level Chef" winner, Pyet DeSpain discusses her debut cookbook Rooted in Fire: A Celebration of Native American and Mexican Cooking. The recipes showcase traditional Native American ingredients, techniques and approaches, and how they connect with traditional and modern Mexican cooking.

Join Amanda and Chef Shannon as they discuss the significance of taste and flavor during the holiday season, emphasizing the importance of gathering and sharing meals with loved ones. They explore traditional dishes, the concept of non-negotiables in holiday cooking, and how to build layers of flavor in meals. The conversation also touches on the five tastes and how satisfaction comes from balancing these flavors. Chef Shannon shares creative techniques for enhancing flavor and the importance of using seasonal ingredients. The episode concludes with resources for culinary education and flavor building.Get on the waitlist for our upcoming online course for women in menopause, Culinary Gentle Nutrition!Add your name to the list here: https://alpinenutrition.kit.com/culinary_courseTakeaways from this episode...* Taste and flavor are essential for meal satisfaction.* Building layers of flavor enhances the dining experience.* Satisfaction comes from balancing the five tastes: sweet, salty, bitter, sour, and umami.* Creative cooking techniques, like toasting and roasting, can elevate simple ingredients.* How using seasonal ingredients maximizes flavor and freshness.* And most importantly, why diet talk should be minimized during holiday gatherings.Learn more about Alpine Nutrition: https://alpinenutrition.org/get-started/ Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBefore you go, subscribe to the show, leave a review, and share the episode with a friend!

Full shownotes, transcript and resources here: https://soundbitesrd.com/299                   This episode is sponsored. Commercial support has been provided by Danone North America & Light + Fit. Constance Brown-Riggs is a paid consultant to Danone North America. No brands are discussed or promoted.  This episode explores how culturally relevant, patient-centered nutrition strategies can support Type 2 Diabetes (T2DM) risk reduction. Through an evidence-based lens, it highlights the role of flexible eating patterns and nutrient-dense foods in promoting sustainable dietary change across diverse populations. Tune in to this episode to learn about: ·       why culturally relevant care matters ·       what can happen when nutrition guidance doesn't align with cultural foodways ·       what the science says about flexible eating patterns in T2DM ·       what the science says about the role of yogurt in supporting T2DM risk reduction ·       the qualified health claim regarding yogurt and T2DM ·       how RDNs can help patients navigate barriers to change ·       the role of patient centered care and communication ·       tips for empowering patients to adopt flexible eating patterns ·       how to emphasize achievable and enjoyable habits vs. restriction ·       building trust and supporting sustainable changes ·       how to approach culturally relevant conversations more confidently ·       resources for health professionals and the public  This episode (Food, Culture, and Care: Type 2 Diabetes Risk Reduction & Management) awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

In this episode of The Biggest Table, host Andrew Camp converses with Victoria Loorz, a wild church pastor, eco spiritual director, and author, about her unique perspective on spirituality and nature. Victoria discusses her journey from being a pastor of indoor churches to founding the first Church of the Wild in Ojai, California, and her involvement with the Ecumenical Wild Church Network. The conversation delves into the concept of 'Wild Spirituality,' emphasizing a reorientation of relationships with the living world through a 'wild Christ.' Victoria unpacks the spiritual significance of integrating nature with religious practices, the importance of remembering and reconnecting with the sacredness of all life forms, and how scripture grounds her work. They explore the transformational power of experiencing God's presence in nature, the importance of grief in spiritual journeys, and the role of language in shaping spiritual understanding. The discussion highlights practical steps for fostering a deeper connection with nature, even in urban settings, and how these practices can help heal trauma and resist the modern pressures of empire and disconnection.Victoria Loorz is a wild church pastor, an eco-spiritual director and co-founder of several transformation-focused organizations focused on the integration of nature and spirituality.  She feels most alive when collaborating with Mystery and kindred spirits to create opportunities for people to re-member themselves back into intimate, sacred relationship with the rest of the living world. After twenty years as a pastor of indoor churches, she launched the first Church of the Wild, in Ojai CA and began to meet others with the same sense of call to leave building and expand the Beloved Community beyond our own species. She then co-founded the ecumenical Wild Church Network. She is also the author of Church of the Wild, and coauthor of Field Guide to Church of the Wild.This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

Karl WilderFounder & DirectorThe Chef Tourshttps://adventuretravelmarketing.com/guest/karl-wilder/Chef Karl Wilder is a culinary innovator whose career spans continents and cuisines. From his roots in New Orleans, where he reimagined Southern classics at The Country Club, to launching the acclaimed Empire Biscuit in New York City, Wilder has consistently pushed the boundaries of traditional cooking. Previously, with both Eating Europe and Secret Food tours, he, along with PJ, set out to redefine what food tourism means. His passion for authentic, immersive food experiences led him to co-found The Chef Tours, offering intimate culinary journeys in cities like Paris, Seville, Istanbul and Berlin. In Berlin, his tours blend historical exploration with gourmet dining, reinventing food tourism.Beyond the kitchen, Wilder is an advocate for food accessibility, having undertaken a project to live on a food stamp budget to raise awareness about food insecurity. He's also an author, with his novel It's Not Always Murder published in 2024, You Can Get A Man With A Gun published in 2025, both by Vintage Pulp Press. Based in Berlin, Chef Karl Wilder continues to craft experiences that are as rich in story as they are in flavour, inviting travellers to taste the world through his unique lens. He is the proud human father of Milou, the company mascot.SummaryIn this episode, Jason Elkins reconnects with Karl Wilder, the director of The Chef Tours, to discuss the unique culinary experiences offered through personalized food tours. Karl shares insights into The Chef Tours model, emphasizing the importance of connection and storytelling in creating memorable experiences for guests. The conversation explores Karl's journey to becoming a chef, the cultural significance of food, and the role of tourism in fostering understanding between different communities. Karl also highlights the upcoming confidential tours in Mexico City, which promise exclusive culinary adventures that showcase the local culture.takeawaysThe Chef Tours offers personalized culinary experiences with a maximum of six guests.The tours focus on storytelling and connecting guests with local chefs.Karl's journey to becoming a chef was influenced by his early cooking experiences and passion for food.Food can serve as a bridge to understanding different cultures and perspectives.Tourism can play a significant role in conflict resolution by fostering economic ties and human connections.The Chef Tours model differs from traditional tours by prioritizing personal connections over scripted experiences.Guests often leave feeling like they've made friends rather than just taking a tour.Karl emphasizes the importance of adapting tours to meet the needs of diverse guests.The upcoming confidential tours in Mexico City will showcase hidden culinary gems not found in typical tourist guides.Karl's experiences in various countries have shaped his understanding of food as a universal connector. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

In this ImpactVest podcast, Jeanette Sutherland, Founder and CEO at AgriLuxe Marketing, and Allister Esau, Food Lead at the V&A Waterfront, share their insights on using food as a bridge between agriculture, culture, and tourism. Jeanette discusses AgriLuxe's initiatives such as the African-Caribbean “WILD Feast,” which promotes indigenous crops, sustainable tourism, and climate-smart development. Allister highlights the V&A Waterfront's sustainable food ecosystem and its support for small businesses through Makers Landing, a food incubation hub. Both guests emphasise the power of collaboration, innovation, and purpose-driven leadership in creating a more inclusive and sustainable global food future.

In this episode of 'The Biggest Table,' host Andrew Camp converses with Laura Baghdassarian Murray, Director of Spiritual Engagement and Innovation at Fuller Seminary and author of 'Becoming a Person of Welcome.' Laura shares her journey in practicing and understanding hospitality, particularly how it evolved during the pandemic through digital silent retreats. They discuss the theological foundation of hospitality, various influences on Laura's work, the importance of carrying a posture of welcome, and navigating the challenges within hospitality, including boundaries. Laura emphasizes experimenting with small practices to deepen hospitality and cultivate authentic and meaningful connections.Laura Baghdassarian Murray is the director of spiritual engagement and innovation at Fuller Seminary's Center for Spiritual Formation. She is the author of Pray as You Are, serves on the Ministry Collaborative Advisory Board, and previously served at Highland Park Presbyterian Church as the pastor of spiritual formation. Laura is also the founder of the Digital Silent Retreat Ministry, which is rooted in the practice of hospitality to provide brave and courageous spaces for people to connect with God and others (www.digitalsilentretreats.com). Her newest book is Becoming a Person of Welcome, which was just published by InterVarsity. She lives in the Dallas area with her husband and two children.Laura's website: https://laurabmurray.com/This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

A Katrina-era detour turned a pre-med student into a chef, and her path led her to The Compton. We sit down with Chef Corrin Ellis, the executive chef behind The Compton's food and beverage program, to unpack how design, community, and local farms shaped a three-part culinary vision: a Tuscan-style steakhouse (Sestina), an all-day cafe with an Onyx collaboration (Field Notes), and an upscale cocktail lounge with sweeping square views (The Eddie). The Compton and all its spaces open in November 2025.Check out the website for more info, or to book your stay: The Compton | Official Site. Follow along on IG @TheComptonHotel, and on FB @TheComptonHotel.A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn. You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.

The podcast's fifth season dives into taco culture, from the women who serve as the backbone of Mexican cooking, to the role that food can play in politics.

Tired of buying cookbooks that collect dust (or shame you for not owning grape molasses)? Same. In this episode, we're talking about how to choose a cookbook that actually fits your real life and not some Pinterest-perfect fantasy.I'll show you how to spot the red flags (hello, pancetta prep on a Tuesday night

In this episode of 'The Biggest Table,' host Andrew Camp converses with Michael Shaikh, a writer and human rights investigator. Shaikh discusses his extensive work in political crises and conflict zones, and his book 'The Last Sweet Bite,' which explores the loss and preservation of culinary heritage in war-torn regions. He shares personal stories and experiences from his time in Japan, Afghanistan, Myanmar, and other countries, highlighting how violence impacts food culture and community. The conversation delves into the resilience of human spirit, the role of women in preserving culinary traditions, and the importance of food as a cultural and political element. Shaikh emphasizes the need for policy changes to protect culinary heritages and advocates for the recognition of domicide as a crime. The episode underscores the powerful connections between food, identity, and community, and the role of culinary traditions in maintaining hope amidst adversity.Michael Shaikh is a writer and human rights investigator who has worked for twenty years in areas marred by political crisis and armed conflict. He has worked at Human Rights Watch, International Crisis Group, the Center for Civilians in Conflict, the UN's Office of the High Commissioner for Human Rights, and the New York City Mayor's Office of Climate and Environmental Justice. Michael is on the board of Adi Magazine. He is the author of The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found, which was recently released by Crown Publishing. Originally from Cleveland, Ohio, he lives in New York City.This episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

"There's just something about sitting at a cafe, and the food, and the culture that just, it's not like anything else in the world" - Erica D'ArcangeloWelcome to Episode #123,Today I share an enriching and beautiful conversation with Erica D'Arcangelo, host of Pizza Story Podcast. So this is a tale about pizza, family, heritage and Italy. Erica's first book was written in honour of her Grandfathers journey as an Italian immigrant from Abruzzo Italy to America  - A Story about Pizza. She is also an author of a series of children's books about her favourite subject Pizza.We talk about many things, family, traditions, values, creativity, Italy, Italian culture in America, Pizza and Erica's favourite places to visit in Italy, and her favourite Pizzeria in Liguria. Listen to our recent conversation Episode #34 on Pizza Story Podcast!Website: A Story About Pizzatiktok.com/darcspizzahttps://www.instagram.com/astoryaboutpizza/Shownotes at MichelleJohnston.lifeA Writer in Italy InstagramSubstack - At My TableMichelle's Books© 2025  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2025Today's end music - 'Chances'Richard's Music is available on Spotify and Apple Music - Album 4240Support the show

Somewhere between the high deserts of New Mexico and the psychic wastelands of Unearthed Arcana, the RPGBOT crew discovered two great truths: Albuquerque has better tacos than Los Angeles, and psionics might finally make sense in Dungeons & Dragons. We know some of you thought the Psion episode was lost forever (vanished into the Astral Plane or eaten by a mind flayer), but good news! The missing RPGBOT.Podcast episode on the Psion Unearthed Arcana has been recovered and is now live on your favorite podcatcher. Catch up and join the conversation before your DM rewrites the subclass again. Show Notes In this episode, the RPGBOT.Podcast team takes a psychic deep dive into the latest Unearthed Arcana update to the Psion class for Dungeons & Dragons. Between discussions of New Mexico's high desert climate, Albuquerque's local cuisine, and Taos skiing, the crew explores how psionics, multiclassing, and new subclass mechanics are reshaping D&D's design space. Listeners will hear insights on how Wizards of the Coast reworked the Scion (now Psion) class, making psionic energy and subclass features more flexible and accessible. From the Metamorph's Fleshweaver feature to the Psychonetic's telekinesis and the Telepath's support abilities, the team analyzes gameplay impact, balance, and flavor. The discussion also touches on the rebalancing of level 20 features, improvements to psionic spellcasting, and how multiclassing interacts with hit dice mechanics. As always, the hosts bring humor, personal stories, and some surprising local insight from their rediscovery of Albuquerque's food culture—because apparently, “better tacos” is a universal truth worth multiclassing for. Key Takeaways Unearthed Arcana brings a refined Psion to D&D, improving class balance, subclass diversity, and psionic flavor. Psionic energy mechanics now scale smoothly across levels and subclass paths. The Metamorph subclass gains major survivability boosts with its Fleshweaver feature. The Psychonetic subclass emphasizes mobility, telekinesis, and damage versatility. The Telepath subclass leans into party support, battlefield control, and communication. Level 20 features expand psionic dice and late-game impact without overwhelming balance. Multiclassing with Psion no longer punishes hit dice mechanics, making hybrid builds more viable. New Mexico's food culture, from Albuquerque green chile to Taos tacos, inspires reflection on community and quality—much like balanced game design. Listener engagement continues to be key: reviews and ratings help keep RPGBOT's brainwaves strong. Wizards of the Coast's open development process hints at more innovative subclasses and psionic expansions ahead. Visit the Land of Enchantment If this episode left your mind buzzing like a psychic storm, channel that energy into a trip to the beautiful state of New Mexico. Explore the ski slopes of Taos, savor Albuquerque's legendary tacos, and discover why the Land of Enchantment is the perfect place to rest, recharge, and maybe even roll a few dice under the desert stars. We invite the State of New Mexico to sponsor the RPGBOT.Podcast and help us share the Land of Enchantment's stunning landscapes, vibrant food culture, and adventurous spirit with tabletop gamers around the world. Welcome to the RPGBOT Podcast. If you love Dungeons & Dragons, Pathfinder, and tabletop RPGs, this is the podcast for you. Support the show for free: Rate and review us on Apple Podcasts, Spotify, or any podcast app. It helps new listeners find the best RPG podcast for D&D and Pathfinder players. Level up your experience: Join us on Patreon to unlock ad-free access to RPGBOT.net and the RPGBOT Podcast, chat with us and the community on the RPGBOT Discord, and jump into live-streamed RPG podcast recordings. Support while you shop: Use our Amazon affiliate link at https://amzn.to/3NwElxQ and help us keep building tools and guides for the RPG community. Meet the Hosts Tyler Kamstra – Master of mechanics, seeing the Pathfinder action economy like Neo in the Matrix. Randall James – Lore buff and technologist, always ready to debate which Lord of the Rings edition reigns supreme. Ash Ely – Resident cynic, chaos agent, and AI's worst nightmare, bringing pure table-flipping RPG podcast energy. Join the RPGBOT team where fantasy roleplaying meets real strategy, sarcasm, and community chaos. How to Find Us: In-depth articles, guides, handbooks, reviews, news on Tabletop Role Playing at RPGBOT.net Tyler Kamstra BlueSky: @rpgbot.net TikTok: @RPGBOTDOTNET Ash Ely Professional Game Master on StartPlaying.Games BlueSky: @GravenAshes YouTube: @ashravenmedia Randall James BlueSky: @GrimoireRPG Amateurjack.com Read Melancon: A Grimoire Tale (affiliate link) Producer Dan @Lzr_illuminati

Guest host David Common speaks to the CBC's Margaret Evans and The Economist's Gregg Carlstrom for updates and analysis on ceasefire negotiations in Gaza, author Nancy Matsumoto explains how alternative supply chains work, and celebrity chef Samin Nosrat sits down with Piya Chattopadhyay in front of a live audience at Toronto's Massey Hall to talk about her immigrant upbringing, her relentless drive to succeed and the ways she is re-inventing herself, outlined in her new book, Good Things.Discover more at https://www.cbc.ca/sunday

In this episode of The Biggest Table, host Andrew Camp talks with Joash Thomas, an author and advocate with a diverse background ranging from politics to human rights. Born in India and currently living in Canada, Joash shares his journey from political consultancy in the U.S. to becoming passionate about justice and human rights. The discussion delves into Joash's experiences growing up in a multi-denominational Christian family in Mumbai, the role of food and hospitality in South Asian culture, and how his faith has evolved. They also explore the themes of his new book, 'The Justice of Jesus,' which challenges Christians to view justice through the lens of faith, moving beyond traditional evangelical perspectives to embrace a more holistic approach. The conversation emphasizes the importance of re-centering the Christian practice around the table, especially the Eucharist, as a means of embodying Jesus' teachings on justice and love for marginalized communities.Joash Thomas Bio:Born and raised in India, Joash served as a U.S. political consultant and lobbyist before pivoting to global human rights advocacy. Now based in the Toronto area, he holds a master's degree in Political Management from The George Washington University and has completed master's degrees in Christian Leadership and Christian Studies at Dallas Theological Seminary. A Deacon in the Diocese of St. Anthony, Joash is also the author of the new book The Justice of Jesus, which was just released September 30.Connect with Joash:Buy The Justice of JesusJoash's WebsiteJoash's SubstackJoash's InstagramThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

In this location spotlight on San Francisco, Dyana sits down with award-winning Location Manager Heather MacLean, a born-and-raised Bay Area native who has worked on some of the biggest film and television productions in the city. Together they dive into San Francisco's restaurants, culture, proper attire for the ever-changing weather, hidden gems, and a behind-the-scenes look at filming The Matrix Resurrections.Notable Timestamps0:00 Intro3:36 Welcome Heather MacLean5:21 Growing up in the Bay Area11:12 Culture and creativity24:50 The food scene and go-to restaurants36:40 Working as a location manager and filming in the citySend us a textWhere to find and support Bush & Banter: Follow Bush & Banter on Instagram: @bushandbanter Visit Bush & Banter's website: www.bushandbanter.com Join Bush & Banter's Patreon community: patreon.com/bushandbanter E-mail Bush & Banter: bushandbanter@gmail.com Follow Dyana on Instagram: @dyanacarmella Follow Jennifer on Instagram: @jenfrederick_

What is it to lose a paradise? How do you square the feeling of deep loss for a place?Welcome to the newest episode of The Delicious Legacy!Strong Roots, is the memoir of Olia Hercules, food writer, cook, activist amongst many other things.The book is an ode to the land, to ideas of home and belonging, and to family stories and recipes passed down the generations.Here we talk about the land, the produce, the culinary treasures of Ukrainian people and their unique foods, a mixture of many people and religions living in the rich bountiful land of Ukraine. Of course war, dispossession, hunger and exiled are part and parcel of the story of Ukraine. For Ukrainians worry is a national pastime. And fermentation is in their DNA. Preservation, is part and parcel of their survival.Olia is the author of Mamushka, Summer Kitchens, Kaukasis: The Cookbook, Home Food and of course Strong Roots.You can get a copy of Strong Roots here:https://www.waterstones.com/book/strong-roots/olia-hercules/9781526662927Who is Taras Shevchenko:https://shevchenko.ca/taras-shevchenko/biography/https://en.wikipedia.org/wiki/Legacy_of_Taras_ShevchenkoRecommendation of the week:https://ruby-tandoh.medium.com/empire-of-seeds-ee4308a529c4Music by Pavlos KapralosEnjoy!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.

It's human nature to reduce and simplify complex situations. We like to think that weight loss is as simple as a formula like “calories in, calories out,” or that making better health choices is as easy as harnessing your willpower. The truth is that our bodies, minds, and behaviors are much more nuanced. And when it comes to our health, we often overlook the vital role that our environment and culture play. On this episode of The Model Health Show, you're going to hear my interview with Dr. Darshan Shah on the Extend Podcast. In this conversation, you're going to learn how your culture can influence your decisions and the fascinating science behind shared family meals. You'll also learn about the uptick in ultra-processed food consumption, why so many folks struggle to lose weight today, and my best tips for creating a family culture of health, connection, and unity. This conversation is full of important insights we can all apply, from making steps toward a more connected family culture, eating more whole foods, and cultivating better health in your home. So just click play and enjoy the show!    In this episode you'll discover:  How your environment influences your decisions. (12:20) The definition of culture. (13:00) Why our relationship with food is deeply intimate. (16:40) How the rates of processed food consumption have risen in recent decades. (20:50) Which food can reduce neuroinflammation. (25:51) The benefits of personalized nutrition. (30:47) A conversation on the FDA and red dye in the food supply. (32:49) How to create a healthy microculture within your home. (35:23) What post-ingestive feedback is. (49:41) A surprising connection between nutrient deficiencies, hunger, and obesity. (51:07) The problem with the idea of calories in, calories out. (56:10) How having a shared meal can benefit your physical and mental health. (1:04:35) Four tips to make family meals fun and engaging. (1:11:07) The minimum amount of times per week to share a meal with your children. (1:14:15)  Items mentioned in this episode include:  Levels.link/model - Join today and get 2 FREE months with a one-year membership!  DrinkLMNT.com/model - Get a FREE sample pack of electrolytes with any order! Eat Smarter Family Cookbook  - Transform the health, fitness, and connection of your entire family with the Eat Smarter Family Cookbook! Extend Podcast  - Listen to more of Dr. Darshan Shah's interviews!  Be sure you are subscribed to this podcast to automatically receive your episodes:   Apple Podcast Spotify Soundcloud Pandora YouTube   This episode of The Model Health Show is brought to you by Levels and LMNT. Learn how food affects your health with a continuous glucose monitor (CGM) from Levels. Join today at levels.link/model and get 2 free months with a one-year membership! Head to DrinkLMNT.com/model to claim a FREE sample pack of electrolytes with any purchase.