POPULARITY
6 episodes with food journey
2 episodes with food journey
2 episodes with food journey
2 episodes with food journey
2 episodes with food journey
2 episodes with food journey
2 episodes with food journey
Join Mark Savel and Joey Virgilio in Episode 73 of the Toronto Livings Podcast for a comprehensive market update, focusing on the exciting stats and trends from October. They discuss a surprising jump in home transactions and prices, share insights on the city's real estate landscape, and celebrate Joey's birthday with a rundown of all the food spots visited, including experiences from Mars Diner and Sugo. Get ready for some laughs, references to popular social media trends, and a deep dive into the local housing market. Don't miss the important reminders about the vacant home tax declaration and a special shoutout to various places and events! Chapters (00:00) Market Update: October's Numbers (00:14) Joey's Birthday Bash: Food Adventures (00:49) Toronto Living Podcast: Hosts Introduction (01:28) Market Stats: October Insights (02:37) Call to Action: Engage with Us! (04:20) Birthday Week Recap: Joey's Food Journey (07:04) Comedy Night: Improv Fun (08:49) Food Extravaganza: Mars Diner and Sugo (11:54) Costco Adventures: Double Chocolate Chunk Cookie (17:25) Vacant Home Tax Reminder (22:45) Superb Acting and Character Building (23:22) Filming Locations in Toronto and Hamilton (23:43) Donald Trump's Origin Story (24:45) Market Overview: Toronto Showing Signs of Life (25:17) Spring Market Revival (25:31) Sales and Inventory Analysis (27:01) October Transactions and Price Trends (39:21) Impact of New Mortgage Rules (42:09) Months of Inventory Breakdown (46:39) Shoutouts and Closing Remarks Shoutouts Restaurant name: Mars Diner Website: https://www.facebook.com/marsuptown/ Location: 2363 Yonge St, Toronto, ON M4P 2C8 Restaurant name: Casa Portuguesa Location: 180 Bentworth Ave, York, ON M6A 1P7 Restaurant name: Sugo Website: http://www.sugotoronto.com/ Location: 1281 Bloor St W, Toronto, ON M6H 1N7 Where You Can Find Us
In this AMV Podcast episode, we're joined by Chef Rahul Kanojia, sous chef at Gaggan Anand's Bangkok restaurant—rated as one of the world's best. We discuss everything you've probably never heard about food: why India still hasn't got a Michelin star, the genius of Indian halwais, and why Nagaland's dishes deserve the spotlight. Rahul breaks down why Indian, Mexican, and Chinese cuisines are the true "mother cuisines" that influence food worldwide. But this isn't just another food talk. Rahul dives into cultural appropriation in tribal foods, the theatrical world of high-end dining, and why defining "Indian cuisine" is a mission destined to fail. An episode that takes food far beyond the plate. If you like our work then consider supporting: 1. Patreon: https://www.patreon.com/anuragminusverma 2.BuyMeACoffee: https://www.buymeacoffee.com/anuragminus 3.UPI: Minusverma@upi 4.RazorPay: https://pages.razorpay.com/pl_NM7M52cur24w7k/view My website: www.anuragminusverma.com Watch the video on YouTube: https://www.youtube.com/@TheCultureCafebyAMV-re8hs Chef Rahul's Insta: https://www.instagram.com/kanojiarahul/
Pippa speaks to chef Ollie Swart, who's enthralling South African social media foodies with his energy and fun cook-alongs on Instagram.See omnystudio.com/listener for privacy information.
Join Caio Ninja and Nicky Zooks on an exhilarating journey through the world of food and dreams! In this episode, they delve into everything from the origins of "Nicky Will Eat It!" to becoming Bethel's Food Ambassador. Discover the challenges of writing a book, the significance of teamwork, and the joy of exploring favorite foods and restaurants. Get ready for exciting stories from food festivals, a heated debate over the best pizza in Connecticut, and top burger spots in Danbury. Plus, brace yourself for the Jelly Bean and Gross Food Challenges! Tune in for a fun-filled adventure that inspires you to follow your dreams. Connect with Caio Ninja: https://www.caioninja.com/ Connect with Nicky Zooks: https://nickyzooks.com/ Timestamps: 00:00:00 - Introduction to Caio talks with Caio Ninja 00:01:58 - Meeting Nicky Zooks 00:03:55 - Starting Nicky Will Eat It! 00:05:55 - The Journey to Writing a Book 00:08:00 - Becoming Bethel's Food Ambassador 00:09:56 - Disgusting taste 00:11:56 - The Importance of Teamwork 00:13:56 - Favorite Food and Restaurants 00:15:58 - Favorite Food Choices 00:17:59 - Fresh Madel and Food Festival Stories 00:20:04 - Pizza Preferences 00:21:53 - Best Pizza Place in Connecticut 00:24:02 - Favorite Burger Places in Danberry 00:26:06 - Family Diner Recommendation 00:28:15 - Jelly Bean Challenge 00:30:50 - Gross Food Challenge 00:32:58 - Follow Your Dreams Produced & Edited By: https://www.creativeevolutionstudios.com/
In this episode, we're continuing a new series featuring five real food journeys. We believe hearing other people's stories is a powerful way to inspire real change in our lives.Today's story features Shannon. Tune in to hear her real food journey.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
In this episode, we're continuing a new series featuring five real food journeys. We believe hearing other people's stories is a powerful way to inspire real change in our lives.Today's story features Kate. Tune in to hear their real food journey.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
Maria is joined by two very special guests from two different worlds of travel! Learn more about Germany, Food, and more on this episode! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommns.org/licenses/by-sa/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message
In this episode, we're continuing a new series featuring five real food journeys. We believe hearing other people's stories is a powerful way to inspire real change in our lives.Today's story features Logan and Dakota. Tune in to hear their real food journey.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
In this episode of 'The Biggest Table,' hosted by Andrew Camp, culinary historian Michael Twitty shares insights into how food serves as a medium for exploring cultural identity, heritage, and spirituality. Twitty, the creator of the blog Afroculinaria and author of award-winning books like 'The Cooking Gene' and 'Kosher Soul,' delves into his journey of connecting African American and Jewish food traditions. He discusses profound themes around the biblical narrative of Exodus, the legacy of slavery, and the importance of storytelling and memory in food. The episode also touches on the significance of Juneteenth, addressing intergenerational trauma and resilience, and the sacredness of food in cultural practices, offering listeners a rich, multifaceted conversation about identity, history, and liberation.Michael Twitty is a culinary historian, living history interpreter, and Judaics teacher. He is the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacy. In 2018, his book The Cooking Gene won both the James Beard Foundation Book of the Year Award and Best Writing Award. He is the first Revolutionary in Residence at the Colonial Williamsburg Foundation, a TED Fellow, and was named to The Forward's list of influential Jews in 2020 and a National Geographic Emerging Explorer in 2021. He is also the author of Koshersoul: The Faith and Food Journey of an African American Jew, which was released in 2022. He lives in Fredericksburg, Virginia.Follow Michael Twitty 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.
In this episode, we're continuing a new series featuring five real food journeys. We believe hearing other people's stories is a powerful way to inspire real change in our lives.Today's story features Natalie Vaughn. Tune in to hear her real food journey.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
Kristen Kish shares the wisdom she's gained from a career as a chef, from winning “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.
In this episode, we are kicking off a new series featuring five real food journeys. We believe hearing other people's stories is a powerful way to inspire real change in our lives. Today's story features Sam and Brett. Tune in to hear their real food journey.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.
Starting baby on solids can be a daunting prospect, no matter how many kids you have - since every child's food journey is different. Baby led weaning or spoon feeding? How to introduce potential allergens into their diet? How much is enough? Australian-based duo Julia Tellidis and Lauren Skora are a clinical nutritionist and baby nutrition consultant who have have teamed up to create what they've called 'Baby Food Bible'. In addition to extensive information about the whens and hows of introducing solids to a baby's diet, it's also chock-full of recipes designed to appeal to the fussiest little eaters.
Starting baby on solids can be a daunting prospect, no matter how many kids you have - since every child's food journey is different. Baby led weaning or spoon feeding? How to introduce potential allergens into their diet? How much is enough? Australian-based duo Julia Tellidis and Lauren Skora are a clinical nutritionist and baby nutrition consultant who have have teamed up to create what they've called 'Baby Food Bible'. In addition to extensive information about the whens and hows of introducing solids to a baby's diet, it's also chock-full of recipes designed to appeal to the fussiest little eaters.
In this solo episode, I'm sharing my journey with body love and food. Growing up in a household with flavorful Pakistani food where my emotional needs weren't met made food a pleasurable escape for me. Until, as a teen, I became slightly obsessed with what was going in my body and how much I was exercising to "make up for it'Getting a little edgy in this episode too by sharing that I'm no longer vegan.Previous podcast episodes mentioned:Recovering from Binge Eating and Remembering you ARE Worthy with Lucy Newport: https://rss.com/podcasts/openlyspoken/1096561/Returning to Wholeness through embracing the DARK with LaVina D'Anjolell: https://rss.com/podcasts/openlyspoken/885575/---Get in touch: https://selfexpressedbabe.com/contact/Join my email list by choosing one (or all) of these free Self Love resources: https://selfexpressedbabe.com/resources/Book a 1:1 session to get clear on your desires here: https://calendly.com/selfexpressedbabe/desire-session
Join us for the Sacred Food Journey, a 4-month live online course, including an in-person Sacred Plant Medicine retreat with both Ayahuasca & Huachuma, designed to break free from the confines of diet culture and cultivate a healthier relationship with food and body image. This unique program incorporates trauma-informed practices, shamanic journeying, Sacred Plant Wisdom, and empowering somatic techniques. Learn more: https://www.nutritiontranslator.com/sacredfoodjourney What is included? 4 months/16 weeks, 1 hour of live video lessons each week, 1 hour live Q&A, Group Coaching call every week, Weekly Somatic practices including an Ayahuasca Microdosing Practice, In Person Sacred Plant Medicine Retreat with 2 Ayahuasca Ceremonies & 1 Huachuma Ceremony (travel not included), Course Start April 29, 2024, Retreat Dates: June 19th-23rd, 2024. As a Registered Dietitian, Colleen brings a wealth of knowledge in nutrition, and the intricate relationship between food and the body. Complementing this expertise, Colleen, is also a skilled plant medicine facilitator, integrating shamanic journeying and Sacred Plant Wisdom into the healing process. Modules: 1: Creating an environment of safety. 2: Map your nervous system: Introduction to Polyvagal theory. 3: Understanding Your Window of Tolerance for Eating. 4: What parts are stopping your healing with food and body image: Introduction to internal family systems. 5 Creating your attachment blueprint and understanding your food relationship style. 6: What if I Can't "Trust" My Body: Exploring the Relationship Between Neurodivergent Individuals, Interoception and Body Image. 7: As above, So below: Preparation for sacred plant medicine. 8: What to expect: Continue preparation for the plant medicine retreat. 9: The shadow and the light: Sacred plant medicine retreat & experiential, 10-11: Integration: Guided processes for integrating insights from the retreat into daily life. 12: Toxicity in Wellness & Diet Culture. 13: Deconstructing Oppressive Systems as it relates to our food relationship. 14: Gut Health and Anti- Inflammatory Foods. 15: Real healing is multifaceted: Trauma work is not he cure-all. 16. Food Freedom: Reflection on personal growth throughout the course. The Results Await You: Break free from extremes in body image, food, and dieting. Cultivate a harmonious relationship with food and your body. Discover profound self-acceptance and food freedom. Who is this for? Open to those who identify as women only. Women seeking a deeply transformative journey with food and body image. If you are being called to work with Sacred Plant Medicine. Those ready to get off the hamster wheel of yoyo dieting. Those wanting to break free from the extremes of diet culture and foster a healthier relationship with food and body image. If you are wanting to get to the root cause & open to exploring a unique Shamanic process & path to healing. ONLY 2 SPOTS LEFT! Apply now https://colleenkuhn.typeform.com/to/hjQVrkcZ
On this episode of Taste Buds with Deb, host Debra Eckerling speaks with award-winning culinary historian, food writer and chef Michael W. Twitty. Twitty is the author of Koshersoul: The Faith and Food Journey of an African American Jew, which received the 2023 National Jewish Book Award. “I've grown up with …African diaspora foodways from the Caribbean, Latin America and foodways from African immigrants in the United States,” he says. “And I've lived an entire life with Jewish food from challah to kibbeh. Being able to translate across those cultural lines is really important for me.” Twitty is also the author of The Cooking Gene: A Journey Through African American Culinary History in the Old South, which won the 2018 James Beard Award for best writing as well as book of the year, and “Rice,” a Savor the South cookbook from The University of North Carolina Press. In addition to sharing his food origin story (his food education started in his intergenerational family kitchen and with PBS food shows), Twitty talks about his love for exploring, elevating, and combining food cultures/foodways from around the world. He also explains the three parts to every food tradition, the value of mastering the trinities (the two or three or more ingredients that are the basics of every cuisine), and other cooking insights. Follow @TheCookingGene on Instagram and MichaelWTwitty on Facebook. Learn more at KoshersoulBook.com and JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.
Today Steph goes solo for the first time on Vitamin G to share the details on her most requested topic: her body transformation. Steph shares the mindset shifts she made, the practices she commits to everyday and how the slow pace of achieving her goals became her greatest strength in enjoying the process. To connect with Steph Gee, click HERE
Welcome to Cyrus Says!Become a member of Club Cyrus SaysThis week on Cyrus Says, Cyrus is joined by the 'majboori wala guest' and dearest friend - Kunal Vijayakar! Amidst all the banter, Kunal gets some chances to speak about his 2023 Food Journey, his ongoing show with IVM - A Century Of Stories, and his early days of popular ads.Tune in for this and much more!Follow Kunal on Instagram at @kunalvijayakarSubscribe to the Cyrus Says YouTube Channel for video episodes!Listen to Cyrus Says across Audio PlatformsIVM Podcasts | Apple Podcasts | Spotify | Google Podcasts | Gaana | Amazon Music | Jio SaavnEmail your AMA questions to us at whatcyrussays@gmail.comDon't forget to follow Cyrus Says' official Instagram handle at @whatcyrussaysConnect with Cyrus on socials:Instagram | TwitterAnd don't forget to rate us!-x-x-xDisclaimer: The views, opinions, and statements expressed in the episodes of the shows hosted on the IVM Podcasts network are solely those of the individual participants, hosts, and guests, and do not necessarily reflect the official policy or position of IVM Podcasts or its management. IVM Podcasts does not endorse or assume responsibility for any content, claims, or representations made by the participants during the shows. This includes, but is not limited to, the accuracy, completeness, or reliability of any information provided. Any reliance you place on such information is strictly at your own risk. IVM Podcasts is not liable for any direct, indirect, consequential, or incidental damages arising out of or in connection with the use or dissemination of the content featured in the shows. Listener discretion is advised.See omnystudio.com/listener for privacy information.
On today's episode of Elevate Your Career, Nicole chats with Clara Paye, founder and CEO of UNiTE Food. Clara outlines her entrepreneurial journey, initially joining her family's plumbing distribution business and eventually leading the company. This foundational experience gave her insights into various business facets. Clara's entrepreneurial spirit was ignited when she noticed a gap in the wellness industry, particularly in the protein bar market, leading to the inception of UNiTE Food.They explore the birth of UNiTE Food, born as it was out of the lack of diverse, culturally rich flavors in wellness products. Clara describes the product development process, which involved experimenting with ingredients in her kitchen and ensuring authenticity and quality. Her company's mission is to make wellness accessible and appealing to a broader audience, celebrating the diversity of tastes and cultures.Nicole and Clara also discuss the challenges and strategies of balancing her roles as an entrepreneur and a mother. She believes in being fully present and engaged, whether with her children or at work. Encouraging curiosity and entrepreneurial thinking in her children, she integrates her personal and professional life, fostering a nurturing and learning environment. Looking ahead, Clara remains passionate about creating new and innovative flavors for her protein bars, driven by her curiosity and commitment to bringing diverse culinary experiences to the wellness industry.Join Nicole and Clara for this fascinating and inspiring conversation!Enjoy!What You Will Learn In This Show:The importance of believing in oneself to overcome obstacles and innovate in business.The significance of a strong, diverse network and its role in problem-solving and business growth.Clara's journey from contributing to her family's plumbing business to leading it, and eventually starting her own venture.The conception and growth of Unite Foods, emphasizing the need for inclusivity and cultural diversity in product development, especially in the wellness industry.Her approach to product creation, driven by personal need and curiosity, as well as methods for identifying and filling gaps in the market.And so much more...Resources:Nicole's LinkedInUNiTE FoodClara's LinkedIn
Join me today as I talk about my food journey. I tried to be as raw as possible while filming this episode, giving you an insight into my personal life and the struggles and triumphs over the years as my relationship with food developed. For anyone who is struggling with eating disorders, my heart goes out to you, and I want you to know that there is hope in creating a better relationship with food. If you want to see more of my journeys follow me on Instagramhttps://www.instagram.com/chef_sodie?igsh=ODA1NTc5OTg5Nw%3D%3D&utm_source=qr
Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system. Episode Overview:Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chefThe importance of having a story behind a food ingredient and how that can help us build a deeper connection with our foodFast food doesn't have to be bad. It's all about the ingredientsThe issue with grocery stores and how they changed our relationship with food over the last centuryLornzo's experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan BergoWild Mushroom preservation, how to make mushroom conserva and level up your brothsMaking Nocino, a traditional italian liqueur, out of local, foraged black walnutsCuring egg yolks to make simple egg yolk candy (no sugar needed)And a bunch of other foodie-centric topicsMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Connect with Lorenzo:https://www.instagram.com/lorenzo__cooks/Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySubscribe for Video Podcasts on Rumble:https://rumble.com/c/c-4964456Sign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
I had one of those “a-ha” moments on Monday, one of those moments where suddenly you wake up and realize your life looks drastically different now than it did a year ago. It was a wonderful moment and I want to share it with you. Monday was my day off after a weekend of work and I felt just kind of exhausted and gross. I didn't want to move but I took my dog Charlie to the Botanical Gardens anyway and instead of pushing myself to run or do squats, I just enjoyed the time there. I knew I hadn't eaten well the week prior but instead of beating myself up about my food choices, I just sat on a bench and got curious. I used compassion with myself and I decided I'd needed that comfort food last week and that was okay. This week is entirely different, I'm back on my intuitive eating that feels so right. And that moment of curiosity and compassion was so much different than the self-flagellation I used to engage in.Our relationships with food are difficult to heal. Our cycles of restriction or binging, of calorie counting or beating ourselves up for “failing”, are so ingrained in us. But as slow as the healing can be, it does happen bit by bit. There are steps in the journey that I've identified. The first step is restoring our biology. Eating enough to sustain us at regular intervals. The second step is learning how to have our feelings and manage our emotions. The third is to create new neural pathways in our brains. New habits. And the fourth is acknowledging what the root cause of our food struggles is. What is the underlying issue? I'm going to tell you how I worked through each step and give you some ideas on how you can work through them too. This is an episode where I share my healing journey and encourage you to examine your own. We all deserve to get to a place of healing and balance. Together.About Dr. Michelle TubmanDr. Michelle Tubman is a physician and health coach. She helps women ditch dieting and thrive at any size. For the longest time, she believed that weight loss was the answer to all her problems. But decades of yo-yo dieting and restriction left her miserable, unhealthy, and exhausted. Now she teaches women how harmful dieting can be and shows them the way to true health and wellness.As a physician specializing in both emergency and obesity medicine, with additional training in nutrition, eating psychology, and coaching, Michelle can tell you with certainty that dieting is dangerous. Studies associate compromised health more with yo-yo dieting than higher body weight. Yet, everywhere you turn, shrinking your body is hailed as the solution. Women don't need to change. Attitudes do. So let's stop self-shaming, speak out against sizeism, and fiercely champion unconditional self-celebration!__Learn more about Dr. Michelle Tubman and Wayza Health:Website: www.wayzahealth.comFollow me on Facebook and Instagram
In this episode, we're excited about two new books: The Pale House Devil by Richard Kadrey and Collision of Power: Trump, Bezos, and The Washington Post by Martin Baron. Then Anne Bogel from the What Should I Read Next? podcast shares a delicious reading habit. Links The Pale House Devil by Richard Kadrey The Dead Take the A Train by Richard Kadrey Sandman Slim series by Richard Kadrey The Pale House Devil: Excerpt and Cover Reveal Collision of Power: Trump, Bezos, and the Washington Post by Martin Baron What Should I Read Next? podcast with Anne Bogel Anne's Modern Mrs. Darcy website Anne Bogel on Instagram and Twitter What Should I Read Next? on Instagram and Twitter Alison Roman's cookbooks and Substack The Joy of Cooking by Irma S. Rombauer Well Fed: Paleo Recipes for People Who Love To Eat by Melissa Joulwan Mastering the Art of French Cooking by Julia Child Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty Jerusalem: A Cookbook by Yotam Ottolenghi Thai Street Food: Authentic Recipes, Vibrant Traditions by David Thompson Turkey and The Wolf: Flavor Trippin' in New Orleans by Mason Hereford 12 Inspiring Cookbooks That Will Transport You Around the World Transcript of this episode. The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Do you enjoy our show? Want access to fun bonus content? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Facebook Twitter Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, we discuss a few key actionable tips to implement on your real food journey. We cover water filtration, household cleaners, sourcing from local farms, time vs. money matrix, and more.
In this episode, Frauke sits down with photographer and food writer Saghar Setareh to discuss her newly released cookbook Pomegranates & Artichokes: A Food Journey From Iran To Italy. Saghar shares scent memories from her homeland Iran, as well as those of her adopted home of Italy. She tells the eggplant story which details the many parallels that link Middle Eastern and Mediterranean food cultures. Saghar explains how food expresses culture, history, and economy through the examples of rice and olive oil. She reveals the meaning of her expression "the lantern and the mirror" which made her more curious about food and allowed her to then more deeply appreciate the food she grew up with. They discuss how food lets you connect with your homeland, while also allowing you to learn about new cultures never visited. Saghar then shares some of her favorite recipes in the book, which will undoubtedly leave you incredibly hungry and eager to make immediately. This is an aromatic conversation you don't want to miss! Buy Saghar's cookbook wherever books are sold, including here. Visit Saghar's website: https://www.labnoon.com/ Visit Saghar's Substack: https://labnoon.substack.com/ Listen to the Pomegranates & Artichokes playlist on Spotify Follow Saghar on Instagram @labnoon and on X (Twitter) @labnoon Follow Frauke on Instagram @smellgym Follow Frauke on Facebook @smellgym Visit the Smell Gym website: www.smellgym.com Check out Frauke's Scent*Tattoo project: www.scenttattoo.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/anaromaticlife/message
In this episode, Joey and I discuss the misalignment between spouses often seen when it relates to food and overall lifestyle choices in the home. Joey explains the responsibility he feels as a father and spouse and calls other men to consider their role in their family's overall nourishment. Podcast mentions:My Mother's Real Food JourneyPicky Eating 101 Find HomegrownInstagram // @homegrown_education, @lizhaselmayer, @joeyhaselmayerWebsite // homegrowneducation.orgNatural home goods // shoptheh.com @haselmayergoods
Listen in as we embark on a culinary journey with Saghar Setareh, author of “Pomegranates and Artichokes, Recipes and Memories of a Journey from Iran to Italy”. Saghar shares her personal discovery of Italian cuisine and how it led to a renewed interest in her own Iranian roots. With Saghar, we explore the unexpected similarities between these two cuisines, delving into the historical basis of some of these parallels. We also challenge the concept of authenticity, uncovering that some recipes are much newer than we might think, even in countries with a rich history like Italy. Join us as we discuss the story of eggplant, and how its arrival in Europe was met with suspicion by medieval physicians. Moving on, we uncover the varying versions of Dolmeh, a traditional dish from Iran and Turkey. We explore how the recipe changes based on the cooking vessel and the ingredients used, and also share Saghar's unique apple dolma recipe. Wrapping up, Saghar enlightens us about the three basic recipes anyone interested in Iranian food must know. Don't miss out on this exploration of food, culture, and migration. https://www.labnoon.com/ https://bio.site/labnoon https://www.instagram.com/labnoon/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
On this episode of Persevere, we speak to Ronda Brittian, of Ronda's Fine Foods based in Petaluma, California. Join us as we talk about how she went from taking cooking classes to creating her own food business, establishing a mindset to succeed, and how you don't have to be an expert in everything to get ahead. You can find out more about Ronda's Fine Foods at https://www.instagram.com/rondasfinefoods/& https://rondasfinefoods.com/Share, Subscribe, and Give Us a Follow on Instagram @Perseverepodcast to get the latest updates.
Welcome to today's podcast episode, where I invite you on an intimate exploration of my personal food story. Join me as I delve into the depths of my past, from my teenage years to the present, unearthing the impact of growing up in an unhealthy food environment. Together, we'll navigate the challenging terrain of body dysmorphia and how it manifested in my life from an early age. I'll share the profound influence my mother's eating disorder had on my own struggles, revealing the complex web of emotions I experienced. We'll journey through pivotal events that shaped my self-perception, leading to a profound dislike for my own body. But fear not, for this story is one of resilience and ultimate self-healing. As we fast forward to the present day, you'll be captivated by the unexpected revelations that lie within me. I'll uncover hidden layers of my being that I never realized were still buried deep within. It's a raw and transformative journey, an unfiltered glimpse into my private life. So, grab a cup of tea, find a cozy spot, and join me as we embark on this captivating exploration together. Get ready to be inspired, enlightened, and perhaps even discover a new perspective on your own relationship with food. This is a podcast episode you won't want to miss! Interested in joining our NEW Peptide Weight Loss Program? Book your call today to get started here. Join our Women's Group Coaching Program OnTrack TODAY! Today's Podcast is sponsored by Nutrisense. Nutrisense combines cutting-edge technology and human expertise so you can see how your body responds to different food, exercise, stress, and sleep in real time. You can Visit nutrisense.io/weightloss and use code "WEIGHTLOSS" to save $30 and get 1 month of free dietitian support. Listen to the episode with Carlee Hayes on How a Continuous Blood Sugar Monitor Can Help You Find Your Perfect Diet.
Hey there, welcome! Today we are diving into April's Food Journey and how she ended up where she is now homesteading. April's eating habits have changed a lot over the years with different food sensitivities. Tune into hear how she went from strictly gluten-free to being able to consume bread again all the time!Follow us on Socials:Podcast: @honeyimhomemakingpodcastApril: @rallypointfarmsAlexa: @alexakolbeAlexa's Website: www.alexakolbe.com
On this weeks episode Dylan is Joined by Miguel Laffan. Born in Portugal to an English mother and a Portuguese father and Miguel is a Michelin star chef. They discuss, amongst other things, what Miguel loves input his country, why cooking with Portuguese ingredients is such a pleasure for him and Miguel takes us on a food journey from the North to South of Portugal. FOLLOW OUR GUEST:Miguel on Instagram ABOUT PORTUGAL THE SIMPLE LIFE PODCAST: "Portugal - The simple life”, an insider's perspective to Portugal. We already know about Portugal's fantastic weather, food and people. In this podcast, we go deeper to meet the people who make this country so wonderful. Dylan, who has made his life in Portugal, shares an insider's perspective on what makes Portugal the unique, beautiful and fantastic country it is. Join him and his guests weekly as they shed light on the incredible people, culture, history and lifestyle that make Portugal so appealing. A country where everyone feels like they belong. Don't forget to subscribe to our Podcast to receive more stories about living and moving to Portugal! SPONSOR:Portugal Realty, a Leisure Launch group company, sponsors this episode.
**REALFOODOLOGY PODCAST IS NOW ON YOUTUBE!** Lately I have been going through a lot of personal growth and I feel inspired to share some of it with you. So this week I am going solo. Todays episode is going to be all about my food journey. Sponsored By: Yais Thai www.YaisThai.com Code REALFOODOLOGY gets you 20% off any product or bundle (Offer expires 4/15/23 at 11:59pm MT) KION Save 20% on monthly deliveries and 10% on one-time purchases by going to getkion.com/realfoodology Organifi www.organifi.com/realfoodology Code REALFOODOLOGY gets you 20% Off Check Out Courtney: **REALFOODOLOGY PODCAST IS NOW ON YOUTUBE!** Courtney's Instagram: @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Further Listening: How Realfoodology All Began | Solo Episode
In March 2021, I began what I termed my "food journey," a journey of eating more food and seeing what happened. In June of that year, I went "all in," to heal an eating disorder I realized I had. During this process, I gained 115 lbs, my weight plauteaued for about 9 months, and then I started losing weight, having now lost 50 lbs. I have documented my journey the whole way through, and in this 2 year episode, I share what I wish I did differently and the things I know now that I didn't know then. Links:demetragray.com/newsletterdemetragray.com/food-journey
In many of our episodes, we often reference food and its connection to behavior and emotion. So it's not surprising that we received this request: “I would LOVE to hear an episode on food! YES it is confusing and hard to navigate! We've already made some good changes, but I'd love to hear your specific thoughts about how you implement this both at home and on the road. I'd also love to hear some scientific evidence from books but mainly how you guys apply it… especially when your kids when they are surrounded by all the not-so-good-foods of their peers... And I got confused: Rachel said, in the same breath when talking about bad foods/chemicals, almond and soy milk, and then whole foods....meaning those milks are considered bad or good?! I think your intention was that those milks are bad...I didn't know that!” It's true, I did mention in a previous episode that soy and almond milks are not good for you. In this episode, I expound how and why we came to those — as well as other ‘shocking' — conclusions about our definition of what's healthy and what is not. If you've ever wondered ‘what to eat' and what is actually healthy, then you don't want to miss this episode. At the very least it will provide some ‘food for thought'.
If you follow us on social media you know how much Jordyn loves food! On most of our videos she'll talk about what she's eating for lunch and what she is drinking. But it took us many years to get her to be the good eater she is today. This week on the podcast we'll talk about how we discovered all of Jordyn's food allergies and what we've had to do to get her to where she is now. Learn more about your ad choices. Visit megaphone.fm/adchoices
Culinary historian Michael Twitty's book, Koshersoul: The Faith and Food Journey of an African American Jew, explores his experience being Black and Jewish, and how he brought his different identities together in the kitchen. This conversation first aired in September.
On this episode of Shelf Care: The Podcast, it's the most wonderful time of the year! That's right, it's Editors' Choice time, when we here at Booklist pick the best of the best for 2022. As in years past, Booklist editors picked some standouts from the list to shout out in this Very Special Episode of Shelf Care, and here's what we talked about: Donna Seaman, Editor, Adult Books: The Swimmers, by Julie Otsuka (Top of the List Adult Fiction) Africa is Not a Country: Notes on a Bright Continent, by Dipo Faloyin (Top of the List Adult Nonfiction) Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author (Top of the List Adult Graphic Novel) Booklist Reader Martha Graham: When Dance Became Modern, by Neil Baldwin Saxophone Colossus: The Life and Music of Sonny Rollins, by Aidan Levy Demon Copperhead, by Barbara Kingsolver Liberation Day, by George Saunders Out There, by Kate Folk How to Read Now, by Elaine Castillo Sarah Hunter, Editor, Books for Youth: Farmhouse, by Sophie Blackall, illus. by the author Maya's Song, by Renée Watson, illus. by Bryan Collier Our Crooked Hearts, by Melissa Albert My Aunt is a Monster, by Reimena Yee, art by the author (Top of the List Youth Graphic Novel) Squire, by Nadia Shammas and Sara Alfageeh, art by Sara Alfageeh Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author Heather Booth, Editor, Audio: Listening Still, by Anne Griffin, read by Nicola Coughlan (Top of the List Adult Audio) Journal of a Traveling Girl, by Nadine Neema, read by the author (Top of the List Audio for Youth) The Babysitter Lives, by Stephen Graham Jones, read by Isabella Star LaBlanc Inside Voice: My Obsession with How We Sound, by Lake Bell, read by the author and a full cast Thank You for Listening, by Julia Whelan, read by the author The Memory Librarian: And Other Stories of Dirty Computer, by Janelle Monáe, read by Janelle Monáe and Bahni Turpin Marple: Twelve New Mysteries, by Agatha Christie and others, read by a full cast Love & Saffron, by Kim Fay, read by a full cast Koshersoul: The Faith and Food Journey of an African American Jew, by Michael W. Twitty, read by the author Tell Me Everything, by Erica Krouse, read by Gabra Zackman I Must Betray You, by Ruta Sepetys, read by Edoardo Ballerini and Ruta Sepetys Coming Up Cuban: Rising Past Castro's Shadow, by Sonia Manzano, read by a full cast Hilo: Books 1—3, by Judd Winick, read by a full cast Demon in the Wood, by Leigh Bardugo, read by a full cast Ronny Khuri, Senior Editor, Books for Youth: A is for Bee: An Alphabet Book in Translation, by Ellen Heck, illus. by the author (Top of the List Picture Book) Mama and Mommy and Me in the Middle, by Nina LaCour, illus. by Kaylani Juanita Annie Bostrom, Senior Editor, Adult Books: Stay True, by Hua Hsu Ducks: Two Years in the Oil Sands, by Kate Beaton, art by the author Maggie Reagan, Senior Editor, Books for Youth: All My Rage, by Sabaa Tahir (Top of the List Youth Fiction) Alone Out Here, by Riley Redgate Kiss and Tell, by Adib Khorram Susan Maguire, Senior Editor, Adult Books: By Her Own Design, by Piper Huguley Lark Ascending, by Silas House Babel: Or the Necessity of Violence: An Arcane History of the Oxford Translators' Revolution, by R. F. Kuang Rest is Resistance: A Manifesto, by Tricia Hersey Julia Smith Senior Editor, Books for Youth: The Honeys, by Ryan La Sala Hell Followed with Us, by Andrew Joseph White Lily and the Night Creatures, by Nick Lake Seen and Unseen: What Dorothea Lange, Toyo Miyatake, and Ansel Adams's Photographs Reveal about the Japanese American Incarceration, by Elizabeth Partridge, illus. by Lauren Tamaki. (Top of the List Youth Nonfiction)
Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You'll also hear Tagan's conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn. Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn. Michael W. Twitty: James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us) Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers Featured Recipes: Michael Twitty's Akaras (Black-eyed Pea Fritters) Tagan Engel's Ultimate Latke Recipe Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) Non: Salted Raspberry & Chamomile Special mention: Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
This week, host Tom Zalatnai (@tomzalatnai) shares book recommendations to help you find the perfect holiday gifts for the Food nerds in your life! Books discussed: A History of the World in 6 Glasses - Tom Standage An Edible History of Humanity - Tom Standage We Are What We Eat: A Slow Food Manifesto - Alice Waters All About The Burger: A History of America's Favorite Sandwich - Sef Gonzales 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement - Jane Ziegelman Koshersoul: The Faith & Food Journey of an African American Jew - Michael W. Twitty You can follow this show on social media @NoBadFoodPod! SUPPORT THE SHOW! patreon.com/nobadfoodpod PayPal! paypal.me/tomzalatnai 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
This week on Unorthodox, the mystery boxes are revealed! Mark, Stephanie, and Liel reveal the contents of their fundraiser giveaways, as well as the lucky winners. Culinary historian Michael Twitty returns to the show to talk about his new book, Koshersoul: The Faith and Food Journey of an African American Jew. Then, producer Quinn Waller teams up with cookbook author and Food Network star Molly Yeh to make challah in the latest installment of Quinn's Cook Like a Jew series. Finally, we share an interview with food writer and self-professed 'pizza bagel' Shannon Sarna, recorded live at our recent West Orange, NJ live show. She tells us about her new book, Modern Jewish Comfort Food, and shares her tricks for the perfect challah. We have brand new Unorthodox swag! Get your tees, mugs, and hoodies at tabletstudios.com. Across the JEW.S.A. is a new Unorthodox project that will showcase 12 of the most inspiring Jewish stories across the country. Nominate your hometown at tabletm.ag/acrossthejewsa. Across the JEW.S.A. was created with support from the Jewish Federations of North America. We're heading back on the road! Find out about our upcoming events at tabletmag.com/unorthodoxlive. We love to hear from you! Send us emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from. Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Want to book us for a live show or event in your area, or partner with us in some other way? Email Tanya Singer at tsinger@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices
Food writer and culinary historian Michael Twitty is devoted to preserving the foods of African American traditions and the global Jewish diaspora. In his latest book, Koshersoul: The Faith and Food Journey of an African American Jew, he marries them both.
Culinary historian Michael Twitty's new book is called Koshersoul: The Faith and Food Journey of an African American Jew. It explores his experience being Black and Jewish, and how he brought his different identities together in the kitchen.
Best estimates suggest there are around 140,000 African-American Jewish people living in the United States. James Beard award-winning writer and historian Michael Twitty uses the term "border-crossers" to describe the community, which includes himself."We are people who have always existed but have never really had a voice," he writes in his new book, "Koshersoul: The Faith and Food Journey of an African American Jew."We sit down with Twitty to talk about food, tradition, and identity.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find us on Twitter @1A.
African and Jewish cooking are each the results of two cultures with histories of migration. Michael Twitty is a culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He joins host Krys Boyd to discuss the ways Black food and Jewish food have influenced each other, and explores ways they impact identity. His book is called “Koshersoul: The Faith and Food Journey of an African American Jew.”
In this episode, Joey shares his real food journey. We covered Joey's early experiences with food including how he grew up hunting, fishing, and gardening, as well as his time spent in culinary school and the restaurant industry. Joey shares why he embraces true nourishment today, both as a way to lessen our family's reliance on outside systems and also to achieve peak performance for his job, health, and household responsibilities. Shop HomegrownFind us on Instagram: @lizhaselmayer, @Joeyhaselmayer, and @Homegrown_education
Today on Boston Public Radio: We begin the show by opening phone lines, asking listeners about America's political divide. Dr. Katherine Gergen-Barnett discusses the latest news on COVID-19 and monkeypox vaccines, and answers listeners' questions in another edition of “Ask the Doctor.” Gergen-Barnett is the vice chair of Primary Care Innovation and Transformation and residency director in the Department of Family Medicine at Boston Medical Center and Boston University Medical School. Callie Crossley talks about Meghan Markle's Spotify podcast “Archetypes,” and a new Madame C.J. Walker Barbie doll. Crossley hosts GBH's Under the Radar and Basic Black. Micheal Twitty discusses the Jewish and African diaspora through his new book, “Koshersoul: The Faith and Food Journey of an African American Jew.” Twitty is a James Beard winning author, chef, and cultural historian. His new book is “Koshersoul: The Faith and Food Journey of an African American Jew.” Eric Deggans shares his thoughts on the latest on TV, from “Better Call Saul” to “A League of Their Own.” Deggans is NPR's TV critic and a regular on Boston Public Radio. John Davidson reflects on his life and career, and his time hosting “Hollywood Squares.” He also performs a sampling of his music live at the Boston Public Library. Davidson is an actor, musician, and all-around entertainer who's filled in for Johnny Carson, hosted shows like “Hollywood Squares,” “That's Incredible!,” and “Time Machine.” Nowadays you can catch him performing music up at Club Sandwich in Center Sandwich, New Hampshire. We end the show by asking listeners for their favorite summer drinks.
Hosted by David and Nycci Nellis. On today's show: • Todd Thrasher, an old buddy of ours for 15 years plus, founder of Potomac Distilling Company, an urban distillery producing Thrasher's Rum and housing the Polynesian-inspired gathering spot, Tiki TNT; • D.C. native Michael Twitty has a new book, “Kosher Soul: The Faith and Food Journey of an African American Jew.” It's an oration of his family history and the impact of enslaved Africans on cooking practices and agriculture in the American South; • Fairfax City Restaurant Week is coming up Aug. 29. It will be shining a spotlight on the truly unbelievable span of cuisines and ethnicities represented. Today we're putting the spotlight on Bollywood Bistro and its executive chef, Sunil Bastola. And in to tell us more about the restaurant week itself is Kathleen Paley, commissioner of the Fairfax City Economic Development Authority; • Pizza. Who doesn't love pizza? We know that Marc Hembach, general manager of Fire Works Pizza Cascades in Sterling sure does. Marc joins us to talk about how his store serves goodness to the community in many different ways.
Hosted by David and Nycci Nellis. On today's show: • Todd Thrasher, an old buddy of ours for 15 years plus, founder of Potomac Distilling Company, an urban distillery producing Thrasher's Rum and housing the Polynesian-inspired gathering spot, Tiki TNT; • D.C. native Michael Twitty has a new book, “Kosher Soul: The Faith and Food Journey of an African American Jew.” It's an oration of his family history and the impact of enslaved Africans on cooking practices and agriculture in the American South; • Fairfax City Restaurant Week is coming up Aug. 29. It will be shining a spotlight on the truly unbelievable span of cuisines and ethnicities represented. Today we're putting the spotlight on Bollywood Bistro and its executive chef, Sunil Bastola. And in to tell us more about the restaurant week itself is Kathleen Paley, commissioner of the Fairfax City Economic Development Authority; • Pizza. Who doesn't love pizza? We know that Marc Hembach, general manager of Fire Works Pizza Cascades in Sterling sure does. Marc joins us to talk about how his store serves goodness to the community in many different ways.
This week, Liberty and Vanessa discuss The Women Could Fly, You're Invited, I'm Glad My Mom Died, and more great books. Follow All the Books! using RSS, Apple Podcasts, or Spotify and never miss a beat book. And sign up for the weekly New Books! newsletter for even more new book news. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. For a complete list of books discussed in this episode, visit our website. BOOKS DISCUSSED ON THE SHOW: The Women Could Fly by Megan Giddings Lakewood by Megan Giddings You're Invited by Amanda Jayatissa I'm Glad My Mom Died by Jennette McCurdy Mommie Dearest by Christina Crawford Husband Material by Alexis Hall Boyfriend Material by Alexis Hall High Times in the Low Parliament by Kelly Robson Gods, Monsters, and the Lucky Peach by Kelly Robson Princess Floralinda and the Forty-Flight Tower by Tamsyn Muir Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty The Fishermen and the Dragon: Fear, Greed, and a Fight for Justice on the Gulf Coast by Kirk Wallace Johnson The Feather Thief: Beauty, Obsession, and the Natural History Heist of the Century by Kirk W. Johnson Three Assassins by Kotaro Isaka, Sam Malissa (translator) Bullet Train by Kotaro Isaka, Sam Malissa (translator) Learn more about your ad choices. Visit megaphone.fm/adchoices
We talk metro 1, s-lab, MCDs and how we're really good at cooking
This week Alice and Kim talk about upcoming nonfiction for 2022. Follow For Real using RSS, Apple Podcasts, Spotify, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kendra Winchester and Kim Ukura. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Nonfiction in the News Former Chronicle reporter signs deal with Jamie Lee Curtis on Paradise Fire movie [Datebook] New Nonfiction, Part 2 The Tomorrow Game: Rival Teenagers, Their Race for a Gun, and a Community United to Save Them by Sudhir Venkatesh ( The Colony: Faith and Blood in a Promised Land by Sally Denton Normal Family: On Truth, Love, and How I Met My 35 Siblings by Chrysta Bilton Rogues: True Stories of Grifters, Killers, Rebels and Crooks by Patrick Radden Keefe Return to Uluru: The Hidden History of a Murder in Outback Australia by Mark McKenna Asian American Histories of the United States by Catherine Ceniza Choy The Fishermen and the Dragon: Fear, Greed, and a Fight for Justice on the Gulf Coast by Kirk Wallace Johnson We Are Still Here: Afghan Women on Courage, Freedom, and the Fight to Be Heard by Nahid Shahalimi Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty All the Women in My Brain by Betty Gilpin Bad Vibes Only: (and Other Things I Bring to the Table) by Nora McInerny Elderflora: A Modern History of Ancient Trees by Jared Farmer American Caliph: The True Story of a Muslim Mystic, a Hollywood Epic, and the 1977 Siege of Washington, DC by Shahan Mufti Egypt's Golden Couple: When Akhenaten and Nefertiti Were Gods on Earth by John and Colleen Darnell The Song of the Cell: An Exploration of Medicine and the New Human by Siddhartha Mukherjee Reading Now KIM: The Monster's Bones: The Discovery of T. Rex and How It Shook Our World by David K. Randall ALICE: The Sword and the Shield: The Revolutionary Lives of Malcolm X and Martin Luther King, Jr. by Peniel E. Joseph CONCLUSION You can find us on SOCIAL MEDIA – @itsalicetime and @kimthedork. Amazing Audio Editing for this episode was done by Jen Zink. RATE AND REVIEW on Apple Podcasts and Spotify so people can find us more easily, and follow us there so you can get our new episodes the minute they come out. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week the Rabbi and Joshua speak to an unforgettably unique guest, author Michael Twitty as this weekend is "NYC Pride". Michael is an African-American Jew, who identifies with the LGBTQ community, and has an upcoming book titled: "Koshersoul: The Faith and Food Journey of an African American Jew". Episode Timecodes: (08:30) Michael Twitty Interview (37:35) Rabbi Shira's Guided Meditation
In this episode, I'm speaking about the healthy food journey I'm on...fruit and veggie fast...and some things you should consider before starting anything like this. I'm not a doctor or an attorney and cannot give you medical advice. Consult your own doctor and do your own research. My information came from my own research and experimenting with food, veggies and fasting in my life over the years. If you'd like to make changes in your own health, here are some things to consider. The sponsor of this episode is Speak Your Truth Life Coaching with the Let's Date Bundle that's on sale for my couples now. Click this link to check it out
These days it's easy to become overwhelmed with all the choices available when feeding our families. Gluten free, dairy free, vegan; non gmo, pasture raised
In today's episode, Heather talks about her journey to "healthy" eating. Starting with a very restrictive diet, to a transactional outlook, to a now more intuitive way of eating, we hear what Heather has done to stress less about food.
If you are listening to this episode please make sure you have listened to Part One FIRST and you can do so here. This episode was inspired by one of my Project Me Group Coaching clients in which she asked; "How have you managed to balance your perspective/fuck it attitude towards food, without fluctuating in weight/exercise too much?..." So in this podcast episode you will find the answer to that! I hope you find this episode super helpful and if you do, could you drop me a DM/email to let me know your thoughts?: @getpeachy angi@get-peachy.com To register your interest for the next Project Me Group hit the link HERE
Culinary historian and author Michael W. Twitty shares a preview of his new book Koshersoul: The Faith and Food Journey of an African American Jew — and how he claimed his place at the table.
In today's episode, I talk with Chef, restaurateur, cookbook author and now host of her own show - Katie Button. We talk about her early influences in cooking, the restaurant that she co-owns with her husband Felix in Asheville - Curate and, of course, her new show on the Magnolia network, From the Source. I reached out to Katie after I watched the first season of her show because i was drawn to her enthusiasm and really enjoyed the attention that she brought to the people growing and producing the ingredients she loved to cook with. It's a fun conversation with Katie whose energy is as infectious as her curiosity is compelling. Katie Button is the JBFA-nominated co-founder and CEO of Asheville, NC's beloved Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to create exceptional and experiential access to Spanish culture. Before opening Cúrate Bar de Tapas in 2011 with husband Felix Meana, Katie honed her craft in the kitchens of some of the world's best chefs. With over a decade of bringing the flavors and culinary traditions of Spain to guests, the Cúrate brand now includes La Bodega by Cúrate, Cúrate Trips, and Cúrate at Home and Cúrate Spanish Wine Club. You can watch her show on the Magnolia Network or on Discovery plus. Season Two of the podcast is sponsored by Savannah Hydroponics and Organics, Chelsea Green Publishing and Morning Belle Farms! We're so grateful for our sponsors who make it possible to continue to shed light on the importance of local sustainable food systems! A big thank you also to our Community Builders: Haylards Restaurant Group, Brighter Day and the Sentient Bean for their support! --- Send in a voice message: https://anchor.fm/southernsoil/message
In this episode, we discuss my real food journey from childhood to now. Throughout this vulnerable conversation, I share my redemptive transition with food--from a debilitating battle with bulimia as a teen to experiencing true food freedom today. Find us on Instagram: @Homegrown_education and @joeyhaselmayerHomegrown Resources
This week on the pod, Chef sits down with activist and co-founder of the Black Lives Matter movement Patrisse Cullors. A loyal customer of My 2 Cents LA since day one, Patrisse gets candid about growing up in a “food desert”–where fast-food chains served as the main source of sustenance–and the discoveries she made when adopting a vegan lifestyle. Plus, she shares her cooking goal for 2022. Produced by Dear Media
After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey.https://www.hungerfordmeatco.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After 15 years working as a chef in some of the best kitchens in the world Michael Robinson (Hungerford Meat Co) knew what was required to cook the best meat and create the best charcuterie. So, in 2016 he took over a butchery with a long history and embarked on a new food journey.https://www.hungerfordmeatco.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
If you would like to find out more about me and how I improved my relationship with food, how I stopped bingeing, overeating, excessive exercise and constantly feeling stuck in a diet cycle then take a listen to this. During this episode, I discuss my journey from being a yo-yo dieter to becoming a calorie counting queen, before completely giving up counting calories. Hopefully, this episode will offer motivation and support to those who are feeling stuck with their relationship with food and wish to fully embrace nurturing their own journey. I would love to hear your thoughts on this podcast, drop me an email or DM me on instagram @getpeachy For 1:1 Coaching Here To get in contact email me Here Steph Buttermore Intuitive Eating: https://www.youtube.com/watch?v=m1HnpGEFSjs&t=133s
In this episode, my mother shares her real food journey. She paints a clear picture of how she has viewed nourishment at various times of her life, including throughout childhood, chronic illness, parenthood, and today. You'll hear a candid conversation between mother and daughter about the very real tension my food changes brought to our family and how we ultimately transitioned from battling over food to connecting over it. I hope this episode is an encouragement to those who face resistance from loved ones around their food choices. Homegrown ResourcesFind us on Instagram: @Homegrown_education and @Joeyhaselmayer
In this episode of The Go Nourish Podcast, Heather talks about her journey with food. We hear about self-awareness around what we're eating and that there is a place for all kinds of food in our diets with no need to label foods as good or bad!
Check out Abundance Plus and Dave 10% with code FUNKY10 https://abundanceplus.com/pages/abundance-plus-member-tiers
In this episode, we share our transition from consuming the Standard American Diet (SAD) to becoming a nourished family eating real food. Hear how we went from eating Reese's Puffs to raw dairy. The story might surprise you. If you take away anything from this episode, we hope it's abundantly clear that the journey is not linear but it's absolutely worth it. References:Weston A Price Foundationhttps://www.westonaprice.org/The Scandal of Infant Formulahttps://www.westonaprice.org/health-topics/childrens-health/the-scandal-of-infant-formula/Homegrowneducation.orgYou can find us on Instagram at @homegrown_education and @joeyhaselmayer
"First we eat, then we do everything else" - MFK FisherWelcome to Episode #45 and a lovely chat with Wendy from the Flavor of Italy Podcast. Recently Wendy launched her 100th Episode at Flavor of Italy. Wendy is devoted to the world of Italian food, sharing recipes and travel itineraries for the savy traveler who enjoys a culinary adventure in Italy. Wendy has lived in Lazio for forty years and shares her knowledge and passion about her favourite places and regions on her website Flavor of Italy Please find all Show Notes and details mentioned at: michellejohnston.lifeVisit: Michelle: Instagram: @awriterinitalyand @theyellowhouse__© 2022 A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston, © 2022Support the show (http://michellejohnston.life)
Lisa and Amy sit down to talk about their ongoing food journeys and how they work through things. They also discuss if it's healthy or not to “eat your feelings” and how fasting for religious purposes may need to be looked at a bit more closely if you have a history of disordered eating or an eating disorder.Follow the hosts on instagram@lisahayim@radioamySUBSCRIBE and follow so you never miss an episode and SHARE with your friends & family. Questions? Guest Submissions? Email us: hello@outweighpodcast.comWanna Ditch the rules but don't know where to begin? It starts when you know THE TRUTH about how the body works, and use it as armor against the noise. Enroll in Lisa's mini course Ditch Diets for Good for just $10 dollars and take a giant first step in learning to F*RK THE NOISE. Code: OUTWEIGH at checkout HERE!This podcast was edited by Houston Tilley Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.
Lisa and Amy sit down to talk about their ongoing food journeys and how they work through things. They also discuss if it's healthy or not to “eat your feelings” and how fasting for religious purposes may need to be looked at a bit more closely if you have a history of disordered eating or an eating disorder. Follow the hosts on instagram @lisahayim @radioamy SUBSCRIBE and follow so you never miss an episode and SHARE with your friends & family. Questions? Guest Submissions? Email us: hello@outweighpodcast.com Wanna Ditch the rules but don't know where to begin? It starts when you know THE TRUTH about how the body works, and use it as armor against the noise. Enroll in Lisa's mini course Ditch Diets for Good for just $10 dollars and take a giant first step in learning to F*RK THE NOISE. Code: OUTWEIGH at checkout HERE! This podcast was edited by Houston Tilley Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
*Audio mishap @10:15 mark. My voice throughout the podcast is a little low* Chef Dee(@herbanflavours) allowed me to come through and chop it up with her, especially about the food industry since she is the first chef on the podcast!!!! You don't want to miss this episode. Follow on IG @__kingscoffee @_chefvernjr --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kingscoffee/support
In today's episode we are looking at why you can't get ahead in your food journey. So if you are someone who has been struggling with your relationship with food for quite some time, and are feeling a bit fed up and almost at your wits end. Then let's pull it back a bit and think about the main areas that may be contributing to your struggle with food. If you are finally ready to overcome the battle with food then I would love for you to join myself and Taran for a 4 week journey to master your eating and mind!!MASTER YOUR EATING AND MIND: 4 WEEK COURSEJoin us for a beautiful 4 week journey to master your eating and food struggles. This 4 week course will give you the tools necessary to create awareness, make change, shift habits and set yourself up for a better and more empowered you.When: Starts 26th October How long: 4 weeks Where: Every Tuesday at 7pm (AEST) via zoomHow much: Just $80 a weekWhat do I get: You will get 2 x 45 minute zoom sessions per week. The first 45 minutes will be with Mel going through eating psychology practices, the second 45 minutes will be with Taran running through a yoga and mindfulness flow. Click on this link to learn more & to sign up to the course.Head to my YouTube channel here:https://www.youtube.com/channel/UCuXRzp6qGci53UEhjLuiW2AWANT TO GET IN TOUCH WITH MEL?Send her an email: hello@barexbraveHead to her websiteFollow her on InstagramFollow her on Facebook
Food writer Zuza Zak's latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe's better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season's new cookbooks. Zak's initial inspiration was her Lithuanian grandmother's tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country's cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region's incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States' cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.” “Amber & Rye's” adroit structure offers recipes from all three countries in chapters that cover breakfast, appetizers, soups, main courses, salads, desserts, and beverages and a delightful section on the region's famous pickles, ferments, and preserves. In the approachable style and easy-to-follow recipes that made Zak's first book, “Polska” such a success, the recipes of “Amber & Rye” showcase the building blocks of Baltic cuisine such as kama, hemp butter, and herring in fresh and engaging recipes, which are easy to replicate in an ordinary home kitchen. The recipes are sandwiched between insightful travel essays about the cities Zak visited on her Baltic odyssey, which offer keen insight into the individual history and culture of each place. The region's rich history includes membership in the commercial powerhouse of the Middle Ages, the Hanseatic League, the era dominated by the crusading Teutonic Knights, and the strategic alliance between Lithuania and Poland, which made the region a major power broker in the sixteenth century. Zak also charts the more recent struggle of the three Baltic countries to preserve their unique heritage and traditions alive during the seventy years of Soviet rule, and the key role played by music, art, culture, and of course food in the ultimate success of Latvia, Lithuania, and Estonia reclaiming their heritage and enjoying the freedom to celebrate it today. The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries. Zuza Zak is a food writer based in London, where she is a Ph.D. student at University College London's School of Slavonic and East European Studies. Zak's debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4's The Food Program. “Amber & Rye” is published in America by Interlink Publishing. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/eastern-european-studies
Food writer Zuza Zak's latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe's better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season's new cookbooks. Zak's initial inspiration was her Lithuanian grandmother's tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country's cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region's incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States' cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.” “Amber & Rye's” adroit structure offers recipes from all three countries in chapters that cover breakfast, appetizers, soups, main courses, salads, desserts, and beverages and a delightful section on the region's famous pickles, ferments, and preserves. In the approachable style and easy-to-follow recipes that made Zak's first book, “Polska” such a success, the recipes of “Amber & Rye” showcase the building blocks of Baltic cuisine such as kama, hemp butter, and herring in fresh and engaging recipes, which are easy to replicate in an ordinary home kitchen. The recipes are sandwiched between insightful travel essays about the cities Zak visited on her Baltic odyssey, which offer keen insight into the individual history and culture of each place. The region's rich history includes membership in the commercial powerhouse of the Middle Ages, the Hanseatic League, the era dominated by the crusading Teutonic Knights, and the strategic alliance between Lithuania and Poland, which made the region a major power broker in the sixteenth century. Zak also charts the more recent struggle of the three Baltic countries to preserve their unique heritage and traditions alive during the seventy years of Soviet rule, and the key role played by music, art, culture, and of course food in the ultimate success of Latvia, Lithuania, and Estonia reclaiming their heritage and enjoying the freedom to celebrate it today. The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries. Zuza Zak is a food writer based in London, where she is a Ph.D. student at University College London's School of Slavonic and East European Studies. Zak's debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4's The Food Program. “Amber & Rye” is published in America by Interlink Publishing. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. 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
Food writer Zuza Zak's latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe's better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season's new cookbooks. Zak's initial inspiration was her Lithuanian grandmother's tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country's cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region's incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States' cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.” “Amber & Rye's” adroit structure offers recipes from all three countries in chapters that cover breakfast, appetizers, soups, main courses, salads, desserts, and beverages and a delightful section on the region's famous pickles, ferments, and preserves. In the approachable style and easy-to-follow recipes that made Zak's first book, “Polska” such a success, the recipes of “Amber & Rye” showcase the building blocks of Baltic cuisine such as kama, hemp butter, and herring in fresh and engaging recipes, which are easy to replicate in an ordinary home kitchen. The recipes are sandwiched between insightful travel essays about the cities Zak visited on her Baltic odyssey, which offer keen insight into the individual history and culture of each place. The region's rich history includes membership in the commercial powerhouse of the Middle Ages, the Hanseatic League, the era dominated by the crusading Teutonic Knights, and the strategic alliance between Lithuania and Poland, which made the region a major power broker in the sixteenth century. Zak also charts the more recent struggle of the three Baltic countries to preserve their unique heritage and traditions alive during the seventy years of Soviet rule, and the key role played by music, art, culture, and of course food in the ultimate success of Latvia, Lithuania, and Estonia reclaiming their heritage and enjoying the freedom to celebrate it today. The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries. Zuza Zak is a food writer based in London, where she is a Ph.D. student at University College London's School of Slavonic and East European Studies. Zak's debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4's The Food Program. “Amber & Rye” is published in America by Interlink Publishing. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Food writer Zuza Zak's latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe's better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes “Amber & Rye” an especially timely and welcome addition to this season's new cookbooks. Zak's initial inspiration was her Lithuanian grandmother's tales of her youth in Vilnius, and these memories launched Zak on a quest to discover the heart of the region through an examination of its food. The cuisines of Latvia, Lithuania, and Estonia are very much a reflection of their terrain and are shaped by the bracing climate of the Baltic sea. Fish — be it fresh, salted, or smoked— is a major player in each country's cuisine, as are meat, grains, root vegetables, mushrooms, berries, and the region's incomparable dairy products. With some influences from their near neighbors: Russia, Germany, Poland, and Scandinavia, the Baltic States' cuisines remain magnificently their own — as Zak emphasizes throughout “Amber & Rye.” “Amber & Rye's” adroit structure offers recipes from all three countries in chapters that cover breakfast, appetizers, soups, main courses, salads, desserts, and beverages and a delightful section on the region's famous pickles, ferments, and preserves. In the approachable style and easy-to-follow recipes that made Zak's first book, “Polska” such a success, the recipes of “Amber & Rye” showcase the building blocks of Baltic cuisine such as kama, hemp butter, and herring in fresh and engaging recipes, which are easy to replicate in an ordinary home kitchen. The recipes are sandwiched between insightful travel essays about the cities Zak visited on her Baltic odyssey, which offer keen insight into the individual history and culture of each place. The region's rich history includes membership in the commercial powerhouse of the Middle Ages, the Hanseatic League, the era dominated by the crusading Teutonic Knights, and the strategic alliance between Lithuania and Poland, which made the region a major power broker in the sixteenth century. Zak also charts the more recent struggle of the three Baltic countries to preserve their unique heritage and traditions alive during the seventy years of Soviet rule, and the key role played by music, art, culture, and of course food in the ultimate success of Latvia, Lithuania, and Estonia reclaiming their heritage and enjoying the freedom to celebrate it today. The title, “Amber & Rye” is an apt choice. Rye is omnipresent in the Baltic countries — a tenacious, life-giving grain that is found in almost every meal. Amber, the ancient substance formed from the sap of conifer trees, is a potent symbol in each of the three counties: of energy, power, and the preservation of memory. In “Amber & Rye” Zuzu Zak has captured both the life force and the power of Latvia, Lithuania, and Estonia and made them available to readers through her delightful and compelling exploration of the cuisines, culture, and history of these three Baltic countries. Zuza Zak is a food writer based in London, where she is a Ph.D. student at University College London's School of Slavonic and East European Studies. Zak's debut cookbook, “Polska: New Polish Cooking,” was selected as one of the best cookbooks of 2016 on BBC Radio 4's The Food Program. “Amber & Rye” is published in America by Interlink Publishing. Jennifer Eremeeva is an American expatriate writer who writes about travel, culture, cuisine and culinary history, Russian history, and Royal History, with bylines in Reuters, Fodor's, USTOA, LitHub, The Moscow Times, and Russian Life. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/russian-studies
In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to chef, author and television personality Carla Hall about living in the moment, what her grandmother would cook every Sunday after church, how Southern food and Soul food differ, and her upcoming children's book. Learn more about your ad choices. Visit megaphone.fm/adchoices
At the age of three Kay-Lene Tan (Tonka and Coda) moved to Singapore from Melbourne with her family, growing up amongst the colour and vibrancy of the multicultural food scene, and in a Peranakan household where food was the centre of everything. It triggered a love and passion for cooking, setting her on a culinary journey under some of the world’s most influential chefs Joel Rubuchon, Dominique Crenn, Andres Lara and Ana Ros and lead her back to the place of her birth, Melbourne, where she’s leading the teams of two of the cities most successful establishments.https://www.instagram.com/kaylenetan_/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Simple Pin Podcast: Simple ways to boost your business using Pinterest
Food Content Creators — you are in for a TREAT! Learn how the six sisters behind Six Sisters Stuff inspire their readers and meet them where they are on their food journey. When I started Simple Pin Media, I was so clear on who my audience was and what I had to offer them. ButContinue reading The post #241 – How to Inspire Pinners On Their Food Journey: Six Sisters Stuff appeared first on Simple Pin Media®.
My journey in being more conscious in my consumption!!
Fuel Her Awesome: Food Freedom, Body Love, Intuitive Eating & Nutrition Coaching
Can I intuitively eat and reach my goals? Is it possible to accept my body and want it to change at the same time? What is “Health at Every Size” and what does it mean to me? Do you have to choose between dieting and fighting diet culture? So many questions and I am answering all of them today! Including: In and Out Burger at 10:30AM? YEP! How and why a balance of structure and flexibility is your recipe for food freedom! Ladies I am loving all the stories you are sharing with me and on social media about how the Fuel Her Awesome Podcast has empowered your journey. To thank you all I have a couple of announcements: 1) I am taking on TWO virtual coaching clients in February. Email me at jessbrownrd@gmail.com for details. I would be so honored to mentor you on your food freedom journey! 2) I am extending the 20% off ONE MORE WEEK! If you want more on overcoming body image and finally making peace with food and exercise… my 10-step e-book, Beat Body Bullying, is a great place to start! Use the code “lovemybody20” and you will get 20% off. This is a MUST before you make any changes to your food or exercise routine. You gotta lay that body love foundation if you want to break the cycle and find food freedom forever! Sale ends February 6th! If you found today's episode helpful, please take a minute to head over to iTunes and subscribe to the Fuel Her Awesome Podcast and leave a review! Ladies, can you imagine how amazing our world would be if women everywhere were free from diet culture and misguided nutrition advice? We could quit stressing about diets and cellulite, and finally have the ability to step into our full potential? (WOW!) Can't wait to chat with you babes next time, until then… Cheers and happy eating. Jess
Do you have a timeline in your head of how fast this food journey should happen? If you're anything like me, your timeline is NOT actually happening the way you thought it would. AKA...it's not unfolding as fast as you want it. Speaking from my own story & experience, I'm sharing 4 tips on the podcast to help you next time you get frustrated. PS--here's the blog post I mention in the podcast (How Long It Took Me To Become a Normal Eater)
Top 10 Tips for easily starting a Raw Vegan Food Journey. People start raw vegan diets for many reasons, including weight loss, for health benefits and detoxing. I will be giving you Top 10 Tips for you to easily start your raw vegan food journey.
I'm so excited for you to meet my friend Virginie Petrus who is future mental health counselor, sister in the Lord, and a women who has had an incredible health and fitness journey. We go deep in this episode talking about how every aspect of our lives from our emotional, social, and spiritual life can effect our health and eating. We'll talk about: Mood disorders and eating (winter versus summer and seasonal changes). Emotional eating and using food to cope with life's hurts Overall mental health and how it impacts eating Breaking free from the diet cycle Dating on your food journey - finding balance! Scriptures Referenced: Psalm 17:8: "Keep me as the apple of the eye, hide me under the shadow of thy wings" Isaiah 49:16 "Behold, I have engraved you on the palms of my hands; your walls are continually before me." Looking for affordable Christian Counseling? Faithful Counseling has sponsored this episode to provide my listeners with a special discount of 10% off for their first month when you register. This is an affiliate link for Faithful Counseling. I may receive compensation when people use this link: https://faithfulcounseling.com/foodfaithfun/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Della is a fabulous woman all around! Not only did she released all her excess weight and reverse her cardiovascular disease with the 80/10/10 raw food lifestyle, she's now thriving running every single day. In this interview, Della shares her personal story about how she was motivated to make the vitality important changes that have transformed her life.
Talking about my lifelong journey with food. In the episode I reference a video that I posted last week to my IG at @iamreveye by @benevolent_blizz | Visit patreon.com/iamreveye or paypal.me/iamreveye | Website is iamreveye.com | Email me: awake@iamreveye.com | Music Credits: Low & Unrest by Elphnt. Lagos by Quincas Moreira. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/iamreveye/support
Your body knows! Listen to the signs, understand the way you are feeling! Do you actually feel good? Here is my life of Balance
When I first began dealing with all my “food/body stuff“, I was determined to do exactly what my therapist told me to do to “become” a normal eater who loved her body. I desperately wanted to become the person whose weight didn't fluctuate 60 pounds, who radiated body confidence walking into a room, and whose food patterns were, well…normal. But I realized along the way that this was the wrong approach. I didn't need to BECOME someone else. Here's what I had to do instead (which is the most important lesson on this journey!)
Hey, Hey High Vibe Tribe! Today we bring you another super raw episode all about Tyler's food journey! This is part 2 (Part 1 is Episode 3) – The recovery stage of binge eating and finding peace with it, food freedom, dealing with fad diets, balance with food, food in social situations, learning how to intuitively eat, and improving negative self talk. We will dive into her background with fad diets and how she came to find a healthy balance and lifestyle with food. Also stay tuned for the end of the episode for our Q+A answering all your questions about this journey! Thank you to our sponsors Anchor - the easiest way to make a podcast. Also thank you to my girls Two Lucky Beaches. Use code TYLER10 for 10% off your purchase and free shipping on www.twoluckybeaches.com and you can also find them at @twoluckybeaches on Instagram! New collection just dropped so make sure to CHECK IT OUT! Stay tuned for more exciting information about The High Vibe Tribe Facebook page coming soon! If you loved this episode help support your girl and SUBSCRIBE to the podcast! If it truly calls to your heart, leave a 5 STAR RATING & REVIEW! We appreciate your support so much! Sit back, relax, and enjoy the show. And if you love it, SUBSCRIBE! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Hello there, High Vibe fam! Today we bring you a super raw episode all about Tyler's food journey! We will dive into her background with food, intolerances, unhealthy relationships with food, yoyo-dieting, dealing with negative self talk, unhealthy relationships with food and so much more! This is part 1 of this series and episode 2 will be out in the next couple weeks so stay tuned for more soon! Thank you to our sponsors Anchor - the easiest way to make a podcast, and also to my girls Two Lucky Beaches. Use code TYLER10 for 10% off your purchase and free shipping on www.twoluckybeaches.com and you can also find them at @twoluckybeaches on Instagram! New collection coming out soon, stay tuned on Instagram stories for more updates! Also stay tuned for more exciting information about The High Vibe Tribe Facebook page coming soon, and ALSO our giveaway details! This giveaway is super RAD and you are not going to want to miss out on it! Also, it helps support your girl over here! Details will be announced on Instagram this week and winners will be announced on the next podcast episode! I look forward to this! Sit back, relax, and enjoy the show. And if you love it, SUBSCRIBE! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
The Wednesday Chef, Food Blog Luisa is an author, a food columnist for Harper's Bazaar Germany, teacher of both writing and cooking and leads food tours in Berlin where she lives with her husband and son Hugo. I am so thrilled to have Luisa Weiss of The Wednesday Chef here on the show today. On […] The post 032: Luisa Weiss: How Travel Has Shaped Her Food Journey first appeared on The Dinner Special podcast.
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