Podcasts about food lovers

On today's episode Molly interviews her client Kristy about her experience losing weight and drinking less inside the Weight Loss for Food Lover's program. Kristy shares how she tried to limit her drinking in the past, but struggled with making it stick. Tune in to hear how she learned how to listen to her body, and the important shift that changed everything. You'll learn about the key skills Kristy practiced to lose weight and cut back on drinking wine, and the role life coaching played in her success. To learn more about Molly's program and access her free trainings visit: https://www.mollyzemek.com/

In this episode, I have the pleasure of interviewing Molly Zemek. Molly is a professionally-trained chef, certified sommelier, and author of the new book "Decoding Your Emotional Appetite: A Food-Lover's Guide to Weight Loss." She hosts the internationally-ranked podcast "Weight Loss for Food Lovers" where she empowers food and wine lovers to feel and look their best without sacrificing the things they love. In her private coaching practice she empowers people to create mindful eating and drinking habits so they can achieve their goals inside and out. Find Molly:  https://www.instagram.com/mollyzemek/ https://www.facebook.com/mollyzemekcoaching    

D'oursins de Gaspésie en canard en conserve, de radis au levain, en latkès transgénérationels, il souffle sur la gastronomie montréalaise un vent nouveau, et inspiré, qui transporte avec lui fièrement son terroir et son histoire. Montréal est une ville que l'on visite aussi pour la goûter, elle se détache et s'affranchit du répertoire classique et des codes en mitonnant des produits québécois peu commun et encore peu connus, y compris au Québec.  La mer, la terre, le fleuve St Laurent, les forêts sont son vivier, le levain côtoie le sous vide, version originale : la conserve, le plaisir de recevoir en prime.Il est sans doute dans cet art-là, celui de recevoir, d'accueillir, qui différencie Montréal, le Québec : la gastronomie est unique, autant dans la salle à manger qu'aux fourneaux, c'est un tout, une identité. Un endroit où se retrouver, dans lequel les gens du quartier se reconnaissent, peuvent s'y attabler, un lieu de vie comme on les aime. Un équilibre que les montréalais espèrent d'ailleurs préserver, une fois les premières étoiles et les premières sélections québécoises du Michelin annoncée, en avril 2025. Certains redoutent la courses aux étoiles et les menus dégustations en 7 services généralisés : j'aurais mal à mon Montréal… - Table et micros dressés au marché Jean Talon à Montréal, avec les chefs Marc-Olivier Frappier du restaurant Vin mon lapin, rue saint Zotique est à Montréal.  - Michaël Picard, chef du restaurant Au pied de cochon, 536 avenue Duluth Est, à Montréal et sur Instagram- Raegan Steinberg Arthur's nosh Bar, Notre Dame street West à Montréal.- Annabelle Schachmes autrice et directrice de la collection Food Lovers Travel aux éditions Hachette.Pour aller plus loin :- Eat Montréal, le guide de la collection Food Lovers travel, aux éditions Hachette- Joe Beef, une institution montréalaise où ont été formés de nombreux chefs, une cuisine terriblement gourmande, généreuse, et un accueil  - La ferme des quatre temps La charcuterie fermière- Baloney de Jean Simon Petit aux éditions Cardinal- Marché Jean Talon à Montréal- Tourisme Montréal- Épices de cru Ethnée et Philippe sont des découvreurs d'épices conteurs et leur antre au marché Jean Talon est un appel au voyage et aux sens ! Rendez-vous sur leur site ou sur la page instagram épicesdecru. Programmation musicale :Grateful de Ana.

D'oursins de Gaspésie en canard en conserve, de radis au levain, en latkès transgénérationels, il souffle sur la gastronomie montréalaise un vent nouveau, et inspiré, qui transporte avec lui fièrement son terroir et son histoire. Montréal est une ville que l'on visite aussi pour la goûter, elle se détache et s'affranchit du répertoire classique et des codes en mitonnant des produits québécois peu commun et encore peu connus, y compris au Québec.  La mer, la terre, le fleuve St Laurent, les forêts sont son vivier, le levain côtoie le sous vide, version originale : la conserve, le plaisir de recevoir en prime.Il est sans doute dans cet art-là, celui de recevoir, d'accueillir, qui différencie Montréal, le Québec : la gastronomie est unique, autant dans la salle à manger qu'aux fourneaux, c'est un tout, une identité. Un endroit où se retrouver, dans lequel les gens du quartier se reconnaissent, peuvent s'y attabler, un lieu de vie comme on les aime. Un équilibre que les montréalais espèrent d'ailleurs préserver, une fois les premières étoiles et les premières sélections québécoises du Michelin annoncée, en avril 2025. Certains redoutent la courses aux étoiles et les menus dégustations en 7 services généralisés : j'aurais mal à mon Montréal… - Table et micros dressés au marché Jean Talon à Montréal, avec les chefs Marc-Olivier Frappier du restaurant Vin mon lapin, rue saint Zotique est à Montréal.  - Michaël Picard, chef du restaurant Au pied de cochon, 536 avenue Duluth Est, à Montréal et sur Instagram- Raegan Steinberg Arthur's nosh Bar, Notre Dame street West à Montréal.- Annabelle Schachmes autrice et directrice de la collection Food Lovers Travel aux éditions Hachette.Pour aller plus loin :- Eat Montréal, le guide de la collection Food Lovers travel, aux éditions Hachette- Joe Beef, une institution montréalaise où ont été formés de nombreux chefs, une cuisine terriblement gourmande, généreuse, et un accueil  - La ferme des quatre temps La charcuterie fermière- Baloney de Jean Simon Petit aux éditions Cardinal- Marché Jean Talon à Montréal- Tourisme Montréal- Épices de cru Ethnée et Philippe sont des découvreurs d'épices conteurs et leur antre au marché Jean Talon est un appel au voyage et aux sens ! Rendez-vous sur leur site ou sur la page instagram épicesdecru. Programmation musicale :Grateful de Ana.

KPL podcast is back with another fun episode.  This week we spoke with Orlando Murrin about his culinary mystery, Knife Skills for Beginners.  If you love food and mysteries then this book is for you.  There's even recipes in the book.  Also check out Orlando's amazing website

Turmeric Recipes: 10 Delicious Meals You'll Want to Make Tonight!

Rupert Degas, a world-class voice actor known for his hilarious impressions of President Trump, Walter White, Gordon Ramsay, and more, joins Simon to share his incredible carnivore diet transformation. Once a food-and-wine-loving 50-year-old, Rupert lost 30kg, regained his energy, and rediscovered his zest for life. We dive into his journey, his time in Bali with Dr. Chaffee and Simon, and his no-nonsense advice for anyone looking to take control of their health without dogma. Plus, you won't want to miss his spot-on impressions sprinkled throughout this conversation! Follow Rupert here! Instagram https://www.instagram.com/rupert_degas/ YouTube https://www.youtube.com/@UC6w-SbTugVtCpUZTm9eDSXw Join Dr. Chaffee's Carnivore Challenge: https://www.howtocarnivore.com/

Episode Summary In this episode, we welcome Kim Barber from Globetrotter Travel to discuss planning and budgeting for travel in retirement. Travel is a top priority for many retirees, but navigating costs, destinations, and logistics can be overwhelming. Kim shares expert advice on how to make the most of your travel budget, plan bucket-list trips, and find options for solo travelers. https://youtu.be/mB6wTNI16BM Key Takeaways: Start Planning Early – Booking in advance can help secure better pricing and spread out payments. Budgeting for Travel – A $10,000 annual travel budget can cover one big European trip or multiple smaller trips. Solo Travel Options – Group tours, women-only trips, and cruises can be great ways for solo travelers to explore safely. Bucket-List Trips – Destinations like African safaris, Antarctica, and Australia/New Zealand are popular among retirees. Health & Safety Considerations – Travel insurance is crucial, especially for medical coverage and emergency evacuations. Tourism Trends & Challenges – Some destinations are experiencing pushback from locals due to over-tourism and short-term rentals. Best Travel Advice: Be flexible and don't wait too long to take your dream trips—you never know what the future holds! Rapid Fire Questions with Kim: Best Beach Destination for Retirees? Hawaii Most Underrated Destination? Mexico Best City for Food Lovers? Seattle Best Budget-Friendly Country? Portugal, Mexico, Jamaica, Dominican Republic Favorite Hidden Gem? African safari Best Cruise Destination? Mediterranean Best Place for History Buffs? Europe Connect with Kim Barber & Globetrotter Travel:

"I can remember walking down Lygon Street and smelling the dope in the air and thinking, this is just crazy" - Tony Tan One of Australia's most respected chefs, food writers, and teachers, Tony Tan trained at La Varenne in France and Leith's School of Food and Wine in England. He's owned and cooked at Shakahari in Melbourne and Tatlers Cafe in Sydney, presented The Food Lover's Guide to Australia, and guested on Anthony Bourdain's No Reservations where he told Mr Bourdain that he was scared of him because of his frequent dropping of the F-word.A Renaissance History and Chinese Language graduate he is fluent in several languages - learning French just so that he could read French cook books…which make up some of the 3,000 in his collection. On the menu is; mum's famous roast chicken, sister's famous laksa, coconut cream pie, and potatoes in Trentham, and his latest cookbook Tony Tan's Asian Cooking Class will revitalise your connection to the melting pot of Asian cooking.Tony's social cause is the wonderful Stephanie Alexander's Kitchen Garden Foundation.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

There are particular seasons when it's easy to get into a rut of mindless eating. But the process of recommitting to weight loss can be boiled down to 7 clear steps. On today's show, Molly explains each of these key steps so you know exactly how to get back on track with achieving your goal. To learn more about the Weight Loss for Food Lover's program go to: https://www.mollyzemek.com/course

Are you making the process of losing weight harder than it needs to be? Tune in today to hear Molly explain the 4 common pitfalls to losing weight. You'll learn about the distractions keeping you from taking action, and how you get sidetracked from progressing toward your ideal size. You might be surprised to hear the common ways we create drama and unnecessary suffering while trying to achieve weight loss. You'll also discover how certain bad habits reinforce mindless eating when left unchecked.  To learn more about the Weight Loss for Food Lover's Membership visit:  https://www.mollyzemek.com/course

On this podcast, I talk to Jessi Walter Brelsford, the owner of Taste Buds Kitchen.We discuss how you can operate and own a Taste Bud's Kitchen doing something that you love, cooking!  This business uses cooking as entertainment. Taste Bud's Kitchen model includes:Kids parties, date nights, corporate team building, and moreMake sushi, pasta, cupcakes, and everything in betweenPlus, it's BYOB!You teach your clients to cook and have fun doing itYou'll hear about Taste Bud's Item 19 and weekly average revenuesThere are A LOT of opportunities across the country for youSend me a text3 ways I can help you make money through franchising: - Learn the basics from my weekly newsletter - Work directly with my team to buy your first franchise - Scale your franchise to 8-figures by joining my private community Find me on X / Twitter, LinkedIn, & YouTube

Welcome to this episode of the Sunshine Travelers Podcast, where we're reflecting on our adventures from this past year! Join us as we revisit the incredible destinations we've explored and rate them on three key factors: affordability, culture, and food. From savoring local flavors to immersing ourselves in unique traditions and navigating travel budgets, we'll break down what made these places stand out—or fall short. Whether you're planning your next getaway or just love hearing about new destinations, this episode is packed with tips, insights, and plenty of travel inspiration. Let's dive in! Some links are affiliate links. See our disclosure. Interesting in learning more about the destinations we visited this year? Click the links below. Curacao & Aruba Episode 56 - Discovering Curaçao Episode 58 - Which Caribbean Island Should You Visit, Aruba or Curacao? Episode 45 - What You Need to Know About Aruba Episode 57 - How to Visit Aruba Both On & Off The Beaten Path London, Germany & Greece Episode 5 - London Travel Guide Episode 63 - Exploring the UK Beyond London: Our Top 5 Must-See UK Destinations Episode 70 - Europe Family Trip: First-Time Tips & Traveling with Kids - London Episode 71 - Ultimate Guide to Planning Your Greek Island Getaway Episode 22 - Greece Off The Beaten Path Puerto Rico Episode 8 - 4 Days in Puerto Rico Episode 69 - Return to Puerto Rico: Exploring the Caribbean's Most Underrated Destination Episode 75 - Travel Tips for Food Lovers with Jay Ducote Egypt Episode 82 - 4 Days in Cairo: Itinerary & Tips Kenya & An African Safari Episode 73 - Planning for an African Safari with Piper Mackay Episode 84 - How to Choose the Perfect Accommodations for Your Safari Episode 85 - What Experiences Make a Safari Truly Unforgettable? Episode 86 - Why You Should Say Yes to the Trip of a Lifetime South Africa Episode 87 - 10 Things You Need to Know Before You Visit Cape Town, South Africa Get Our Ultimate Packing Guide for Traveling Smart and Packing Light + Access to Exclusive Weekly Content here. Join us on a Group Trip to Antarctica! Find your Perfect Stay at sunshinetravelers.com/booking Do More with Viator. Visit sunshinetravelers.com/viator to book local tours & experiences you'll remember. Gigsky E-Sim - Use code SUNSHINE for 10% off https://gigsky.pxf.io/sunshinetravelers Never Overpay for a Flight Again, Get Daily Drop Pro Protect your privacy & increase your security - Keep your browsing data secure and don't get locked out of websites with Express VPN - get 3 months free with a yearly plan Read more about this and other travel destinations on our BLOG Follow our travels on Facebook Follow our travels on Instagram Save our travel ideas on Pinterest See our travel videos on You Tube Follow us on X (Twitter) Connect with us on LinkedIn Music Credit Music by OYStudio from Pixabay

Judy Einhorn expresses that she may not have taken the normal path to joining the ranks of restaurateurs, however with 30 years experience co-owning Seafood Unlimited with her husband David, it's safe to state they're a neighborhood staple. Judy joined our host, discussing Einhorn's history and how she came to know Dave, ultimately winning his heart and eventually becoming the co-owners of the established fish market and casual eatery. Years and a few renovations later, they've turned Seafood Unlimited into an intimate restaurant which offers a menu that new diners and regulars will love!https://seafoodunlimited.comOur host might not have correctly guessed how Dale Thomas Vaughn and Elizabeth Menzel met, however the pair's unique take on cocktails is sure to make them rising stars in the industry. With their eyes on the future, Vaughn and Menzel conceptualized Space Bar to focus on molecular mixology while you feel like you're in orbit inside their spaceship-based venue. Vaughn and Menzel wanted to create an inclusive place where visitors can enjoy themselves, no matter where you are from. With molecular gastronomy taking center stage in elevated restaurants, their forward-thinking cocktails have caught the attention of numerous publications, so make sure to not miss out on your chance to drink in what's sure to be a new trend, and check out Space Bar in Pittsburg, PA.https://www.spacebarpittsburgh.com While growing up, Matthew Chappina worked inside restaurants and returned to them as an adult, learning and earning his way into becoming a chef. Although he had not worked inside kitchens that were specifically focused on seafood, fate and a few private parties lent to Chappina's focus on owning Perla Oyster Bar. At first Chappina's business began as a mobile oyster truck, offering fresh oysters shucked on-site as catered events and private parties. As his business grew, Chappina expanded into a brick and mortar location in Maplewood, NJ which opened this past October. With his new venue, Chappina now offers a larger menu selection along with a concierge service from Lum's Cellars for wine and beer. Whether you want to enjoy a quick bite to eat or share some tapas with friends, Perla Oyster Bar is New Jersey's newest place to meet & eat!https://eatperla.com

In this episode of All Things Travel, Ryan and Julie share their passion for food-inspired travel, diving into the world's best culinary destinations, markets, and food tours. From savoring authentic pasta in Italy to exploring vibrant street food in Asia, this episode is packed with inspiration for your next foodie adventure. Key Topics Covered:

On today's episode Molly interviews her former client, Margarita, about her experience inside the Weight Loss for Food Lover's program. Margarita shares why she wanted to work with a coach to experience freedom in her relationship with food. Tune in to hear about the dramatic results she felt after taking a break from sugar. You'll learn how Margarita, at the age of 50, started listening to her body and got below her ideal weight. To learn more about Molly's program and access her free trainings visit: https://www.mollyzemek.com/

È sempre la pizza il cibo più ordinato su una delle piattaforme leader del food delivery come Just Eat, ormai presente in più di duemila comuni italiani. A seguire l'hamburger, il sushi, il cibo cinese e il poke. Tra i piatti più in crescita spicca il ramen, seguito dalle focacce e dai ravioli cinesi, tallonati dai piatti della cucina libanese. E il re dei dolci resta il tiramisù. È un mix di culture, sapori e scoperte la fotografia che emerge dall'ottava edizione dell'osservatorio Just Eat, che ha individuato i quattro profili dei food lover italiani, ognuno dei quali porta con sè un diverso approccio al cibo: dai puristi ai seguaci, passando per gli edonisti e le sentinelle. E poi dalla casa di Polly Pocket su Airbnb alla moto Lego funzionante, fino al retrogaming e agli animali domestici di Bottega Veneta, ecco come la dimensione ludica contagia il mondo dell'ospitalità, del design e della moda: il gioco resta una delle leve più forti nel marketing.

Fluent Fiction - Catalan: Saffron Dreams: A Culinary Adventure in La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2024-11-19-23-34-02-ca Story Transcript:Ca: A La Rambla, just davant de la parada de metro de Liceu, es troba el fascinant Mercat de la Boqueria.En: On La Rambla, right in front of the Liceu metro stop, lies the fascinating Mercat de la Boqueria.Ca: La gent va amunt i avall, esquivant turistes que fan fotos i locals que busquen els millors productes del dia.En: People go up and down, dodging tourists taking photos and locals looking for the best products of the day.Ca: Les fulles dels arbres ja han canviat de color, anunciant l'arribada de la tardor.En: The leaves on the trees have changed color, announcing the arrival of autumn.Ca: És un dia perfecte per una visita al mercat.En: It's a perfect day for a visit to the market.Ca: Nuria, una jove apassionada de la cuina catalana, somnia preparar un sopar especial per Jordi, el seu company.En: Nuria, a young woman passionate about Catalan cuisine, dreams of preparing a special dinner for Jordi, her partner.Ca: Avui ha planificat un àpat perfecte i necessita ingredients frescos.En: Today she has planned a perfect meal and needs fresh ingredients.Ca: La seva il·lusió és fer un plat amb safrà, però trobar-ne de bona qualitat no és fàcil.En: Her dream is to make a dish with saffron, but finding good quality saffron is not easy.Ca: Nuria entra al mercat amb una llista a la mà i una determinació al cor.En: Nuria enters the market with a list in hand and determination in her heart.Ca: Els colors dels estands són vibrants: pebrots vermells, pomes verdes i carabasses taronges creen un mosaic de tardor.En: The colors of the stalls are vibrant: red peppers, green apples, and orange pumpkins create an autumn mosaic.Ca: La flaire de pa acabat de fer i espècies omple l'aire.En: The scent of freshly baked bread and spices fills the air.Ca: Comença a comprar.En: She begins shopping.Ca: Primer, visita un agricultor que ven verdures fresques: tomaquera, ceba, i all.En: First, she visits a farmer selling fresh vegetables: tomatoes, onions, and garlic.Ca: Després, un altre estand on compra peix fresc, ideal per al suquet de peix que té al cap.En: Next, another stall where she buys fresh fish, ideal for the fish stew she has in mind.Ca: Tanmateix, el safrà continua sent la seva prioritat.En: However, saffron remains her priority.Ca: Sap que sense aquesta espècia, el plat es perdrà.En: She knows that without this spice, the dish will fall flat.Ca: La Boqueria bull.En: La Boqueria is bustling.Ca: Les parades són frenètiques, plenes de clients parlant animadament amb els venedors.En: The stalls are frenetic, full of customers animatedly talking with the vendors.Ca: Nuria es manté pacient.En: Nuria stays patient.Ca: Finalment, arriba a una parada d'espècies.En: Finally, she reaches a spice stall.Ca: El venedor és un home gran, amb ulleres i un davantal blanc tacat de cúrcuma.En: The vendor is an old man, wearing glasses and a white apron stained with turmeric.Ca: Les seves ungles, marcades pel treball amb les espècies, mostren la seva experiència.En: His nails, marked by working with spices, show his experience.Ca: —Hola, —diu Nuria, somrient.En: "Hello," says Nuria, smiling.Ca: —Bon dia, què et puc oferir? —respon el venedor, amb un aire desinteressat.En: "Good day, what can I offer you?" responds the vendor, with a disinterested air.Ca: —Buscava safrà, de bona qualitat.En: "I was looking for saffron, of good quality."Ca: El venedor fa un moviment de cap negatiu, com si fes temps que ha après a desconfiar dels possibles clients que sempre acaben queixant-se del preu.En: The vendor makes a negative headshake, as if he's long learned to distrust potential customers who always end up complaining about the price.Ca: —Safrà? Escàs i car, ho saps. Però veig que realment el necessites.En: "Saffron? Scarce and expensive, you know it. But I see you really need it."Ca: Nuria explica el sopar que està planejant per Jordi.En: Nuria explains the dinner she's planning for Jordi.Ca: La seva passió i determinació sorprenen el venedor, que canvia la seva actitud.En: Her passion and determination surprise the vendor, who changes his attitude.Ca: — Bé, només perquè estic convençut que faràs alguna cosa meravellosa... —diu, canviant d'opinió i traient un petit potet de safrà darrera del taulell.En: "Well, only because I'm convinced you'll make something wonderful..." he says, changing his mind and pulling out a small jar of saffron from behind the counter.Ca: — Aquí ho tens, la meva reserva personal.En: "Here you go, my personal reserve."Ca: Nuria somriu, agraint la seva ajuda.En: Nuria smiles, thanking him for his help.Ca: Amb el preciat safrà a la seva bossa, conclou les seves compres i torna a casa amb entusiasme.En: With the precious saffron in her bag, she concludes her purchases and returns home with enthusiasm.Ca: Al vespre, Jordi entra a casa, detectant l'aroma del menjar que cuina Nuria.En: In the evening, Jordi enters the house, detecting the aroma of the food that Nuria is cooking.Ca: Els dos seuen a taula, i malgrat que el plat té un toc lleugerament diferent del que Nuria havia planejat originalment, la creativitat superadora del repte destaca.En: The two sit at the table, and even though the dish has a slightly different touch than what Nuria originally planned, the creativity surpassing the challenge stands out.Ca: —Està deliciós, Nuria! —diu Jordi, sorprès per la riquesa dels sabors.En: "It's delicious, Nuria!" says Jordi, surprised by the richness of the flavors.Ca: Nuria somriu, satisfeta, i arriba a la conclusió que l'èxit culinari no sempre depèn de seguir unes regles estrictes.En: Nuria smiles, satisfied, and comes to the conclusion that culinary success doesn't always depend on strictly following rules.Ca: La flexibilitat i la innovació també són essencials.En: Flexibility and innovation are also essential.Ca: El sopar es converteix en una celebració del que realment importa: l'esforç, la passió i el desig de compartir feliçment un moment amb la persona estimada.En: The dinner becomes a celebration of what truly matters: the effort, the passion, and the desire to happily share a moment with the loved one. Vocabulary Words:fascinating: fascinantarrival: arribadaautumn: tardorpassionate: apassionadacuisine: cuinasaffron: safràvibrant: vibrantspumpkin: carabassamosaic: mosaicscent: flairebaked: acabat de ferfarmer: agricultorstew: suquetfrenetic: frenètiquescustomer: clientvendor: venedordisinterested: desinteressatscarce: escàsreserve: reservaenthusiasm: entusiasmearoma: aromacreativity: creativitatchallenge: repterichness: riquesasatisfied: satisfetasuccess: èxitflexibility: flexibilitatinnovation: innovaciócelebration: celebracióeffort: esforç

On today's episode Molly interviews her client LeAnn about her experience losing weight through the Weight Loss for Food Lover's program. LeAnn shares about her history of bingeing and how she struggled with overeating sweets. Tune in to hear about her experiment taking a 100-day break from sugar, and the important shift that kicked her weight loss into high gear. You'll learn about the key skills LeAnn practiced to lose over 30 pounds, and the role life coaching played in her success. To learn more about Molly's program and access her free trainings visit: https://www.mollyzemek.com/

In this episode of Second Act Scratch, Doreen and Tony chat with the unforgettable Andrew Tarrow, the Netflix Best Leftovers Ever! champion known to friends as "Big Gay Andrew." Andrew's love affair with food began in his teenage years, setting the stage for a whirlwind TV cooking journey. After reaching the top 500 in MasterChef Season 9 auditions, Andrew faced a quiet pause—only to return in a big way, winning his Best Leftovers Ever! episode in a head-to-head culinary showdown. From near-misses on Top Chef Amateurs to an invitation for MasterChef Season 13, Andrew's resilience and commitment to his passion shine through every twist and turn. This hilarious, heartfelt conversation dives into his journey of finding his brand, staying true to himself, and spreading joy through food. Tune in for laughs, insights, and a dash of inspiration! Later Doreen teaches us to cook the delicious dish: Pork Kalbi Fried Rice with Over Easy Egg Recipe. Blog Post for Recipe and Behind the Scenes: https://www.secondactscratch.com/post/winner-takes-all-andrew-tarrow-winner-of-netflix-s-best-leftovers  

Where to Stay in Paris for food lovers In this episode of Fabulously Delicious, we dive into the neighborhoods of Paris that every foodie needs to know about. Paris is a culinary playground, and choosing the right area to stay can elevate your food experience in the City of Light. From the hidden gems of the 2nd arrondissement to the multicultural melting pot of Belleville, I'll take you on a delicious journey through the city's best dining hotspots. We'll explore iconic streets like Rue Montorgueil in the 2nd, the historic food markets of the 11th, and the vibrant, trendy neighborhoods of Le Marais and Canal Saint-Martin. Whether you're interested in classic French bistros, cutting-edge gastronomy, or casual local cafés, this episode will help you pick the perfect neighborhood to satisfy your culinary cravings. Plus, I'll share tips on staying in Parisian apartments for a more immersive food experience, allowing you to shop at local markets and cook up your own Parisian feast. And if you're overwhelmed by choices, my book Paris: A Fabulous Food Guide to the World's Most Delicious City offers even more recommendations to guide you through your foodie adventure. So, whether you're planning your first visit or are a frequent Paris explorer, tune in for insider tips, local favorites, and must-visit food spots in the world's most delicious city. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we dive deep into the environmental impact of our food systems with Mark Easter, a leading expert on the intersection of agriculture and climate change. His upcoming book, The Blue Plate: A Food Lover's Guide to Climate Chaos, presents groundbreaking insights on the hidden carbon footprint embedded in the way we grow, transport, and consume our food. Join us as we uncover how a shift in agriculture could be key to addressing climate change and building a regenerative future.Find Mark Easter's book online:https://www.patagonia.com/product/the-blue-plate-a-food-lovers-guide-to-climate-chaos/BK910.html?dwvar_BK910_color=000https://www.amazon.com/Blue-Plate-Lovers-Guide-Climate/dp/1952338204Find me online:This Sustainable Life: Solve For Nature Podcast: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shows.acast.com/solvefornatureBlog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://verdantgrowth.blog/⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/c/verdantgrowth⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/VerdantGrowth⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/realverdantgrowth⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://instagram.com/verdant.growth ⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠http://instagram.com/verdantgrowthofficial Hosted on Acast. See acast.com/privacy for more information.

In this episode of The French Weigh, host Karen Gombault welcomes guest Molly Zemek, a certified weight loss coach, podcaster, and author. Molly shares her personal journey from a professional chef and sommelier to a weight loss coach. She discusses how she struggled with overeating and drinking before discovering life coaching, which helped her transform her mindset about food and alcohol.Molly emphasizes the importance of mindful eating, staying in tune with the body, and maintaining pleasure in eating while achieving weight loss. She also highlights how changing her relationship with alcohol played a significant role in improving her health and well-being. Molly shares insights from her book, “Decoding Your Emotional Appetite”, and offers advice to those feeling stuck in their weight loss journeys, encouraging them to start by listening to their bodies. Key Takeaways:1. Mindful Eating: Molly learned to listen to her body, paying attention to how different foods and alcohol affected her physically and emotionally, which helped her enjoy food while maintaining her ideal weight.2. Pleasure and Moderation: It's possible to lose weight without depriving yourself of foods you love. Mindful eating and savoring small amounts of favorite foods can enhance the experience and satisfaction. 3. Emotional and Habitual Triggers: Overeating and over-drinking are often linked to emotional responses. Understanding these triggers and addressing the underlying thoughts can lead to sustainable change.4. Changing Relationship with Alcohol: Molly discovered that alcohol affected her mindfulness and well-being. Reducing alcohol intake, while difficult, was key to her overall health transformation.5. Consistency and Commitment: Weight loss is a long-term process that requires ongoing commitment. Setbacks are part of the journey, but by staying consistent and conscious, you can achieve lasting results. Molly says one of the keys : "I began to prioritize feeling good. So if I wanted to have a piece of chocolate cake or some ice cream, I would practice eating it very mindfully, paying attention to when I reached that point where I was no longer experiencing pleasure in my body." You can find Molly here: https://www.mollyzemek.com IG: @mollyzemek

Are you feeling frustrated by your results on the scale? Maybe it seems like you're trying hard and doing all the right things, but not losing weight the way you expect to. This is one of the most common reasons why people give up on diets. Today Molly takes the guesswork out of why you're stuck. You'll hear the top 5 reasons why the pounds aren't coming off as fast as you'd like, and what to do about it. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Learning to take responsibility for your feelings creates peace of mind and freedom around food. But the process of getting there can be tough if you're not used to recognizing your emotions. On today's podcast Molly teaches exactly how to become emotionally responsible and the benefits that come with owning your feelings. You'll learn why this skill directly impacts permanent weight loss and how to develop it for yourself. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Whether you identify as a foodie or simply want good food while traveling, in this episode, we are speaking your love language as we interview a new friend we recently met on a food tour in Puerto Rico. He's a Private Chef, Food Blogger, and TV personality who loves to travel and experience new cultures through their food. Hear from Jay his secrets for finding great food while traveling and some of his favorite places for culinary travel. This guy is the real deal when it comes to food. You can even ask Bobby Flay. Some links are affiliate links. See our disclosure. Check out the experiences in Puerto Rico Jay talked about here: See Reainamora Puerto Rico Supper Club reservations and Finca La Zafra farm experience You can find and follow Jay Ducote on Instagram here and visit his website here Get his cookbook, Louisiana Outdoor Cooking here We've booked our favorite food experiences and cooking classes when traveling on Viator! Visit sunshinetravelers.com/viator to browse experiences and book! Get Our Ultimate Packing Guide for Traveling Smart and Packing Light + Access to Exclusive Weekly Content here. Read more about this and other travel destinations on our BLOG Follow our travels on Facebook Follow our travels on Instagram Save our travel ideas on Pinterest See our travel videos on You Tube Follow us on X (Twitter) Connect with us on LinkedIn Music Credit Music by OYStudio from Pixabay

Do you find yourself eating out of boredom, to procrastinate or simply to feel better after a stressful day? Dieting alone won't solve the habit of turning to food for relief. On today's podcast Molly outlines the basics of how to make sense of your feelings, so you can permanently end the habit of mindless eating. She describes why managing emotions is a vital part of maintaining weight loss and lessening the urge to overeat. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Do you feel discouraged by slow progress, or staying stuck in a plateau with your weight loss? Listen to today's podcast to hear Molly explain 5 ways to level up your results. She explains one by one how these little tweaks to your eating habits can accelerate progress on the scale. By focusing on small changes, like the ones outlined in today's episode, you can go from stuck to slim and boost your confidence in being able to reach your goal weight. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Are you making the process of losing weight harder than it needs to be? Tune in today to hear Molly explain the 4 common pitfalls to losing weight. You'll learn about the distractions keeping you from taking action, and how you get sidetracked from progressing toward your ideal size. You might be surprised to hear the common ways we create drama and unnecessary suffering while trying to achieve weight loss. You'll also discover how certain bad habits reinforce mindless eating when left unchecked. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

If you're struggling to believe that it's possible for you to change your weight sustainably because nothing has worked in the past you're in luck!   This week I'm sharing the before and after stories of 2 food lovers who were able to get the scale to go down in a slow and sustainable way even though they had been struggling most of their adult live. Enjoy!   An Invitation If you're curious about whether you could be experiencing changes like my 2 mystery people the best way to find out is to join me for my FREE Live Training (on zoom). You'll discover: + 7 SNEAKY MISTAKES that block food lovers from losing weight sustainability. And the counter-intuitive approach that stops these mistakes keeping you stuck. + 2 ESSENTIAL SKILLS for a naturally healthy and ENJOYABLE relationship with food (so you reach and stay at your natural weight without restricting). + ONE LITTLE THING holding you back from changing (and the simplest way to overcome it). So you actually get MORE enjoyment from food and never feel like you're missing out. To save your spot CLICK HERE

When it comes to shedding pounds, there are really only 4 steps to make it happen. On today's podcast Molly keeps it super simple by telling you what actions matter most for inevitable weight loss. You'll learn what to focus on, and what to dismiss, so your path toward a slimming size is clear and straightforward. If you're struggling with making progress, or knowing what works to reach your goal weight, you don't want to miss today's discussion. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

When it comes to losing weight, being in a calorie deficit matters, but it's your food choices that determine how easily you burn fat (over muscle). Learning how to optimize fat loss by eating wisely also impacts hunger levels and cravings for sweets. Tune in to today's podcast to hear Molly explain the science of fat loss, and what kinds of food will melt inches from your waistline. If you're not losing weight, or stuck in a plateau, be sure to listen in while Molly explains her favorite foods for fat loss. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

If you love food but aren't feeling good in your body and your clothes...   Then chances are you're making this 2nd biggest sneaky weight loss blocking without even knowing it.   Tune in to discover exactly where you're going wrong...   And how to prevent this sneaky mistake keeping you from feeling good in your body and your clothes.

Making a plan for weight loss and following through on that plan are two things that can feel hard to execute on a daily basis. If you've ever wondered “Why am I not doing the things I know I need to do to lose weight,” then today's episode is for you. Molly teaches how to build trust in your ability to stick with your weight loss plan so you stop letting yourself down. You'll learn how to make a comprehensive plan that anticipates all the obstacles to success, and the way to stick with it when you don't want to. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

The summer season can be one of the hardest times to lose weight. Despite wanting to be beach body ready, holidays and vacations can disrupt best intentions for weight loss. Today on the podcast Molly explains why a basic food plan falls short in creating success with weight loss over the summer. You'll learn how to create a comprehensive plan that anticipates obstacles and incorporates food you love. Tune in to discover how to create an even more enjoyable summer, while staying on track with reaching your goal weight. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Can a single park contain all the flavors of the world? We set out to answer that question with our appetizing journey through Epcot's World Showcase. Our adventure kicks off in Mexico, where we dive into the world of margaritas at Choza de Margarita. From the Top Shelf Classica with its unique black ant salt rim to the fiery El Diablo, we share our must-try picks and discuss our excitement for an upcoming lunch reservation that will be a fiesta for your taste buds.Next, we venture to China and Germany, where culinary wonders await. At the Chinese pavilion, we explore a variety of intriguing menu options, such as crispy duck bao buns and Sichuan chicken dumplings, not forgetting delightful desserts like strawberry red bean ice cream. Germany's Caramel Kuche is a haven for dessert lovers, with irresistible caramel toffee bars and decadent caramel beverages. These spots promise unique flavors that make them worth every visit.Our journey continues with highlights from the American Adventure pavilion's Regal Eagle Smokehouse, featuring mouth-watering Memphis dry rub pork ribs and a smoked Angus burger on garlic toast. Japan's Shikisai Sushi Izakaya brings izakaya-style dishes and exquisite sushi options to the table. We also share our thoughts on the hearty Shepherd's Pie in the United Kingdom Pavilion, the sweet allure of Canada's maple popcorn, and the highly recommended Liège waffle at Connections Eatery. This episode is jam-packed with insights and recommendations to make your Epcot visit an unforgettable gastronomic adventure.Please Check Out Our Links Below: Our Sponsor:www.mainstreettravelco.com Email Us:circleofparks@gmail.com Our Website:www.circleofparks.com Facebook:www.facebook.com/circleofparks Instagram:www.instagram.com/circleofparks X:www.x.com/circleofparks Products we use: Our equipmentMicrophones: https://amzn.to/3T61oD5 Recorder: https://amzn.to/3Ibl4iuBluetooth Adapter: https://amzn.to/4a2MIufMicrophone Stand: https://amzn.to/3wrOrdSGoPro: https://amzn.to/3uT6RUlCable Organization: https://amzn.to/49oQAFUhttps://amzn.to/4bKe7CJhttps://amzn.to/3T5T1HEHeadphones: https://amzn.to/42S5FgG   Our Favorite Disney Books:Buying Disney's World: https://amzn.to/3T6z57AThe Disney Story: https://amzn.to/3T8j0hHThe Wonders of Walt Disney World: https://amzn.to/3wrLVErMeet the Disney Brothers: https://amzn.to/42RqxodPresenting Disneyland: https://amzn.to/3uIUqdISend us a Text Message.Support the Show.

When you're trying to lose weight, one of the hardest things to deal with is cravings. Experiencing an urge to eat might even create some anxiety, if you feel powerless to manage it. On today's podcast Molly explains how to feel more in control when you're dealing with intense desire to eat. You'll learn how to handle anxiety around cravings, and ways to regain control over what you put into your mouth. To learn more about the Weight Loss for Food Lover's Membership visit: https://www.mollyzemek.com/course

Discover how mindful eating can transform your relationship with food and help you break free from dieting with insights from Molly Zemek.Hey friend! I recently had such an enlightening chat with Molly Zemek, an author and life coach who helps people create freedom around food. She shared some super helpful insights around mindful eating, ditching the diet mentality, and getting to the root of emotional eating triggers. A few big takeaways: - Overeating is often tied more to emotional appetite than physical hunger. Figuring out those deeper needs is key. - Dieting often backfires long-term. Restriction leads to rebellion and overeating. Approaching food from a place of abundance is more sustainable. - Mindful eating helps you tune into your body's signals so you can nourish yourself appropriately. It takes practice, but you'll get better at noticing when enough feels like enough. Molly also talked about the role of scarcity mindset in overeating and how our past stories around food can unconsciously influence our habits today. I'd love to hear your biggest struggles or lessons around mindful eating! Getting curious about our patterns is the first step. And if you want to learn more, check out Molly's book Decoding Your Emotional Appetite. Her podcast Weight Loss for Food Lovers is great too! Let me know what you think. Looking forward to connecting!___________00:00 - Mindful Eating and Overindulging01:48 - The Number One Reason for Struggling with Dieting08:08 - Mindful Eating and Listening to Your Body12:04 - Emotional Eating and Thought Patterns13:12 - Decoding Your Emotional Appetite14:21 - Emotional Reasons for Turning to Food and Alcohol15:08 - Impact of Food on Emotional Well-being16:51 - Strategies for Overindulgence21:36 - Scarcity Mindset and Emotional Eating26:20 - Re-examining Old Stories27:57 - The Impact of Past Identity on Present Actions29:29 - The Holistic Approach to Weight Management30:41 - The Power of Self-Awareness and Unpacking Emotions35:34 - The Role of Awareness in Transformation___________Joining me on the podcast is Molly Zemek, an accomplished author, chef, and life coach. With her unique approach to helping individuals break free from the constraints of dieting and develop a healthier relationship with food, Molly has made a significant impact in the realm of mindful eating and sustainable weight management. Her expertise in decoding emotional appetite and fostering a positive mindset around food has garnered her recognition as a leading voice in the quest for holistic well-being. Through her practical guidance, Molly has empowered numerous individuals to achieve a balanced and fulfilling approach to food and weight, making her a valuable resource in the journey towards personal transformation and sustainable wellness.Website: https://www.mollyzemek.com/___________https://linktr.ee/unleashthyselfUnleash ThyselfWebsite: https://UnleashThyself.comInstagram: https://www.instagram.com/unleashthyselftoday/Listen to all episodes on Audio:Spotify: https://open.spotify.com/show/7a4YLmJoGTuwH695uUGB4CApple: https://podcasts.apple.com/podcast/unleash-thyself/id1687232078Constantin Morun:https://www.linkedin.com/in/constantin-bo-morun/If you enjoyed this episode, don't forget to subscribe, share, and leave a comment. We appreciate your feedback and would love to hear your thoughts!If you found value in this episode share it with someone who needs this message. Thank you for tuning in to Unleash Thyself. Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Hebrew: Bargains at Carmel Market: A Day of Deals and Fresh Finds Find the full episode transcript, vocabulary words, and more:fluentfiction.org/bargains-at-carmel-market-a-day-of-deals-and-fresh-finds Story Transcript:He: הבוקר בשוק הכרמל היה שוקק חיים.En: This morning, Carmel Market was bustling with life.He: כל היום אנשים רוכשים פירות, ירקות, תבלינים ועוד.En: All day long, people were buying fruits, vegetables, spices, and more.He: יעל, עמית ונעה הלכו יחד לשוק.En: Yael, Amit, and Noa went to the market together.He: הם חיפשו תוצרת טרייה.En: They were looking for fresh produce.He: יעל התקרבה לדוכן התפוזים.En: Yael approached the orange stand.He: המוכר צעק, "תפוזים טריים, שלושים שקלים לקילו.En: The vendor shouted, "Fresh oranges, thirty shekels per kilo."He: " יעל חשבה שזה יקר.En: Yael thought it was expensive.He: היא אמרה, "אפשר לקבל הנחה?En: She said, "Can I get a discount?"He: " המוכר ענה, "בשבילך, עשרים וחמש שקלים לקילו.En: The vendor replied, "For you, twenty-five shekels per kilo."He: "עמית ראה עגבניות אדומות ויפות.En: Amit saw beautiful, red tomatoes.He: "כמה עולות העגבניות?En: "How much are the tomatoes?"He: ", הוא שאל.En: he asked.He: "עשרים שקלים לקילו," ענה המוכר.En: "Twenty shekels per kilo," answered the vendor.He: עמית חייך ואמר, "מה עם חמש-עשרה שקלים?En: Amit smiled and said, "How about fifteen shekels?"He: " המוכר חשב לרגע ואמר, "טוב, חמש עשרה שקלים.En: The vendor thought for a moment and said, "Alright, fifteen shekels."He: "נעה התקרבה לדוכן התבלינים.En: Noa approached the spice stand.He: היא רצתה לקנות פפריקה וכמון.En: She wanted to buy paprika and cumin.He: היא שאלה את המוכר, "כמה עולה הפפריקה?En: She asked the vendor, "How much is the paprika?"He: " "עשרים שקלים למאה גרם," ענה המוכר.En: "Twenty shekels per hundred grams," the vendor replied.He: נעה נהנתה להתמקח.En: Noa enjoyed bargaining.He: היא חייכה ואמרה, "ואם אני לוקחת גם כמון?En: She smiled and said, "And if I take some cumin too?"He: " המוכר חייך, "שמונה עשרה שקלים לכל אחד.En: The vendor smiled, "Eighteen shekels for each."He: "אחרי שעה חווייתית בשוק, הם יצאו עם שקיות מלאות במוצרים טריים ולא יקרים.En: After an eventful hour at the market, they left with bags full of fresh and affordable products.He: הם היו מרוצים מההתמקחויות והקניות.En: They were satisfied with their bargaining and purchases.He: יעל, עמית ונעה חזרו הביתה עם חיוך על הפנים ותחושת הצלחה.En: Yael, Amit, and Noa returned home with smiles on their faces and a sense of accomplishment. Vocabulary Words:bustling: שוקקproduce: תוצרתapproached: התקרבהstand: דוכןvendor: מוכרshouted: צעקexpensive: יקרdiscount: הנחהthought: חשבsmiled: חייךbargaining: התמקחויותaccomplishment: הצלחהsatisfied: מרוציםeventful: חווייתיתfresh: טרייםkilograms: קילוbeautiful: יפותred: אדומותtogether: יחדbags: שקיותfull: מלאותaffordable: לא יקריםreturned: חזרוhome: הביתהfaces: הפניםcumin: כמוןpaprika: פפריקהfruits: פירותvegetables: ירקותspices: תבליניםBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Today's guest on The Blogger Genius Podcast is Danielle Turner from Salt Sanity, a chef and food blogger, who has carved a niche for herself in the world of low sodium cooking. In this episode, Danielle talks about how she wrote and sold her first successful ebook using MiloTreeCart and how she focused it on all the things she wished she knew after her husband's heart attack. For the content of her ebook, she used past blog posts. For the marketing and sales, she used MiloTreeCart. She used the AI created sales pages, the launch calendar with daily marketing tasks, and the MiloTreeCart sales email templates to sell with ease. As a natural over-thinker this strategy worked great for her and she was amazed at the results! Show Notes: MiloTreeCart Book a FREE 20-minute call with me Salt Sanity MiloTree Pop-Up App Personality Quiz: What Digital Product Should I Create? Join My Blogger Genius Email List Become a Blogger Genius Facebook Group All Blogger Genius Podcast Episodes Subscribe to the Blogger Genius Podcast: iTunes YouTube Spotify Writing the Ebook You'd Like to Read Adapting to a low sodium diet (after her husband's heart attack) was a challenge. Recognizing this gap of what she didn't know when she was researching low sodium diets, Danielle was inspired to create a digital guide to help those struggling with similar dietary changes. Enter MiloTreeCart, the platform that became her ally in this endeavor. With MiloTreeCart, Danielle leveraged her existing blog content to craft her digital guide, simplifying the process with MiloTreeCart's pre-designed email prompts and AI generated sales pages. Embracing Imperfection and Automation During our conversation, Danielle admits to being an over-thinker, a trait many of us can relate to. MiloTreeCart provided her with a structured roadmap, encouraging her to take action and embrace the concept of "B-minus work." This mindset allowed her to progress and refine her work, automating tasks like email marketing to focus on what she does best—creating content that resonates with her audience. The Food Lover's Guide to Low Sodium Living Danielle's ebook, "The Food Lover's Guide to Low Sodium Living," is a testament to her mission to help people enjoy food while managing their health. The book, a concise yet comprehensive guide of about 58-60 pages, was crafted using a Canva template and initially promoted to her email list. Despite her hesitation to share personal stories, the positive feedback and pre-release interest were affirming. Beyond the Book: Coaching and Diversification As Danielle's mentor, I suggest she could expand her offerings by providing coaching calls and creating new ebooks to upsell to her customers. We also discuss the importance of diversifying income streams, especially in light of traffic fluctuations on her blog. By focusing on her engaged audience and exploring avenues like coaching and workshops, Danielle could further solidify her business. The Takeaway: Overcoming Overthinking Reflecting on our conversation, my biggest takeaway is the universal challenge of overthinking. Danielle's ability to move past this, to do B-minus work, and to confidently engage with her audience is a powerful transformation. It's a reminder that recognizing our value and exploring new income streams can lead to remarkable growth. Join the MiloTree Community If Danielle's story resonates with you and you're curious about how MiloTreeCart can help your business, I invite you to book a 20-minute call with me. Visit milotree.com, and let's discuss your business goals. Remember, we'll soon transition to a monthly subscription, so seize this opportunity! For any questions, reach out to me at jillian@milotree.com. Share this story with a friend who might benefit, and if you could give us five stars on iTunes, it would mean the world. Join me again next week for more insights and stories from the Blogger Genius podcast. Other Related Blogger Genius Podcast episodes You'll Enjoy: Unleashing the Power of Selling Ebooks: Your Gateway to a Digital Empire with Jillian Leslie Secret Truths About Selling – Part 1 (Why Is It So Uncomfortable?) with Jillian Leslie Capitalize on Your “Vibe,” Use It To Grow Your Blog with Jillian Leslie MiloTreeCart, the Best Tool for Non-Techies to Sell Digital Products I also want to introduce you to the MiloTreeCart, a tool designed for non-techies to sell digital products easily. It comes with features like fill-in-the-blank sales pages, check-out pages, a sales dashboard, upsells, and customer support. MiloTreeCart is currently available for a lifetime deal of $349 or three easy installments of $116.33.

In this episode of the Defiant Health podcast, I interview life coach, Molly Zemek. Molly comes from the unique background of having worked as a Le Cordon Bleu formally-trained French chef for 10 years. She is also a certified sommelier. But, with this intensive background in food and wine, she found herself falling victim to uncontrolled eating and drinking impulses. She then turned her attention to gaining control over her eating and drinking impulses and now, as a life coach, helps others deal with their temptations and impulses. She does so through her new book “Decoding Your Emotional Appetite: A Food Lover's Guide to Weight Loss” and her podcast “Weight Loss for Food Lovers” where she brings the lessons learned from her own journey and that of her coaching clients. We also dive into the complexities of managing alcohol consumption, especially from the perspective of a trained sommelier. Molly shares her insights on mindful drinking, including techniques like keeping a diary of alcohol intake and planning intentional choices. Discover how to appreciate the art of wine and food pairing without excess and find new ways to relax and connect without relying on alcohol. Molly's unique blend of culinary expertise and life coaching offers a holistic approach to achieving balance and healthy living. Don't miss this enlightening conversation that can help you develop a healthier relationship with food and drink.More from Molly Zemek: MollyZemek.comMolly's new book: Decoding Your Emotional Appetite Molly's podcast: Weight Loss for Food Lovers________________________________________________________________________________For BiotiQuest probiotics including Sugar Shift, go here.A 15% discount is available for Defiant Health podcast listeners by entering discount code UNDOC15 (case-sensitive) at checkout.*_________________________________________________________________________________Get your 15% Paleovalley discount on fermented grass-fed beef sticks, Bone Broth Collagen, low-carb snack bars and other high-quality organic foods here.* For 12% off every order of grass-fed and pasture-raised meats from Wild Pastures, go here.Support the Show.Books: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

Say hello to Chef Danielle Turner, the mastermind behind Salt Sanity. After her husband's heart issues struck, Danielle took her classic training to a new level by retraining herself to find the flavor in food without all the salt.Now Danielle is here to teach you through her The Food Lover's Guide to Low Sodium Living (with a 15% special discount for ENK podcast listeners) and Low Sodium YOUniversity, aimed at showing you how to reduce the salt and amp up the flavor. Find Danielle at:FB: @saltsanity1500IG: @saltsanityWeb: SaltSanity.comFind Christine at:FB: @emptynestkitchenIG: @TheEmptyNestKitchenWeb: EmptyNestKitchen.com

In Molly Zemek's words: I am a professionally trained chef and Master-certified life coach who ended her love affair with food and alcohol 5 years ago. I am also the author of the new book Decoding Your Emotional Appetite: A Food-Lover's Guide to Weight Loss (set for release in April 2024). Through my private life coaching business, I help empower food and wine lovers to be more in control so they can feel and look their best. 3 Top Tips 1. How to decode your emotional appetite.  2. The process of conscious eating and drinking.  3. Learning the natural language of your body instead of pursuing the love language of food. Social Media Instagram: @mollyzemek  Facebook: https://www.facebook.com/mollyzemekcoaching/  Website: https://www.mollyzemek.com Free EATS quiz: https://www.mollyzemek.com/eats  Free 3-day course: https://www.mollyzemek.com

In this episode of the PR Maven Podcast, host Nancy welcomes guest Delaney Vetter, an independent PR strategist and copywriter specializing in the food and beverage and consumer packaged goods (CPG) sector. Delaney shares her journey from a food-obsessed kid to a PR expert, her experience interning at a marketing agency in Portland, and her unexpected transition to freelance work due to the pandemic's impact on the job market. With a focus on helping brands connect with their community and media through strategic, creative actions, Delaney discusses her passion for working with food brands, the importance of understanding a brand's voice, and her personal enjoyment of exploring her Brooklyn neighborhood's culinary scene. The conversation also covers essential PR strategies, the significance of building relationships with journalists and clients, and leveraging personal branding in the PR field. Delaney's approach to securing media coverage and her tips for PR professionals on effective pitching are highlighted, alongside a discussion on the power of word-of-mouth marketing and the invaluable role of research before pitching to journalists. This episode is sponsored by: Pitchcraft - pitchcraft.media Get $200 off your first month of Pitchcraft using the code PRMAVEN. https://pitchcraft.media/checkout/default Free download about the top ways to build relationships with journalists. https://youtu.be/_TjcEBpNuIU About Delaney: Delaney Vetter, is a beacon of innovation and strategic communication in the PR and copywriting sphere, particularly within the food and beverage and CPG industries. As an independent consultant, Delaney excels in elevating brands through her expert navigation of media relations, event curation, and brand voice development. With a lifelong passion for the culinary world, she brings a unique blend of experience and enthusiasm to the table, making her the go-to specialist for food brands aiming to connect with new audiences. Delaney's journey from a college intern at an integrated marketing agency, through the tumult of entering the job market during a global pandemic, to establishing herself as a sought-after freelance professional, highlights her adaptability, creativity, and unwavering dedication to her craft. Whether she's hunting for the perfect croissant in Brooklyn or helping a client become a household name, Delaney's passion for her work shines through, making her a distinguished voice in the world of PR and brand storytelling. 00:00 Welcome to the PR Maven Podcast with Delaney Vetter 00:30 Meet Delaney Vetter: PR Strategist and Food Lover 01:44 Delaney's Journey into PR and Freelancing 06:56 The Art of Branding and Storytelling in PR 13:07 Building Relationships in the PR World 25:33 Effective Pitching Strategies for PR Success 32:54 Delaney's Inspirations and How to Connect

I am a professionally trained chef and Master-certified life coach who ended her love affair with food and alcohol 5 years ago. I am also the author of the new book Decoding Your Emotional Appetite: A Food-Lover's Guide to Weight Loss (set for release in April 2024). Through my private life coaching business, I help empower food and wine lovers to be more in control so they can feel and look their best. 3 Top Tips 1. How to decode your emotional appetite.  2. The process of conscious eating and drinking.  3. Learning the natural language of your body instead of pursuing the love language of food. Social Media Instagram: @mollyzemek  Facebook: https://www.facebook.com/mollyzemekcoaching/  Website: https://www.mollyzemek.com Free EATS quiz: https://www.mollyzemek.com/eats  Free 3-day course: https://www.mollyzemek.com #lifecoach  #weightlossover40 #motherhustler #finedininglover #fatlosshelp

" When you're eating for emotional reasons, you're eating because you're escaping how you feel." – Molly Zemek Today's featured bookcaster is a mom, wife, Le Cordon Bleu trained executive chef, food sommelier, and Master-certified weight loss coach, Molly Zemek. Molly and I had a fun on a bun chat about her new book, “Decoding Your Emotional Appetite: A Food Lover's Guide to Weight Loss”, her transition from professionally trained chef to life coach, the role that faith plays in her life, and more!Key Things You'll Learn:What inspired Molly to write a bookHow Molly got away from using food and alcohol as emotional crutchesWhat lesson from her coaching clients enhanced her game as a coach3 major lessons learned from starting and running her podcastMolly's Site: https://www.mollyzemek.com/Molly's Book: https://a.co/d/5LylkWTMolly's Podcast, “Weight Loss for Food-Lovers”: https://podcasts.apple.com/us/podcast/weight-loss-for-food-lovers/id1500464977The opening track is titled "Kareru R Daichi Q-MIX" by Rukunetsu AKA Project R (@Rukunetsu). Use the following link to hear the full track and support his craft. https://on.soundcloud.com/62w8XPlease support today's podcast to keep this content coming! CashApp: $DomBrightmonDonate on PayPal: @DBrightmonBuy Me a Coffee: https://www.buymeacoffee.com/dombrightmonGet Going North T-Shirts, Stickers, and More: https://www.teepublic.com/stores/dom-brightmonThe Going North Advancement Compass: https://a.co/d/bA9awotYou Might Also Like…Ep. 575 – “Brownies for Breakfast” with Lynne Bowman (@LynnePBowman): https://www.goingnorthpodcast.com/ep-575-brownies-for-breakfast-with-lynne-bowman-lynnepbowman/178 - "Mindful Meals" with Kimberly Spencer (@RealKimSpencer): https://www.goingnorthpodcast.com/178-mindful-meals-with-kimberly-spencer-realkimspencer/Ep. 528 – “From the Water's Edge” with Shundrey Patterson (@ShunPwrites): https://www.goingnorthpodcast.com/ep-528-from-the-waters-edge-with-shundrey-patterson-shunpwrites/266 – “Holistic Health and Healing” with Brigitte Mars (@brigittemars): https://www.goingnorthpodcast.com/266-holistic-health-and-healing-with-brigitte-mars-brigittemars/Ep. 423 – “Hacking Chemo” with Martha Tettenborn: https://www.goingnorthpodcast.com/ep-423-hacking-chemo-with-martha-tettenborn/#FourFoldFormula Ep. – “The Sugar Plum Fairy” with Dr. Rachelle Simpson Sweet #AppleProof: https://www.goingnorthpodcast.com/fourfoldformula-ep-the-sugar-plum-fairy-with-dr-rachelle-simpson-sweet-appleproof/Ep. 436 – “Get to the Root Cause of Your Health Issues” with Risa Groux (@RisaGroux): https://www.goingnorthpodcast.com/ep-436-get-to-the-root-cause-of-your-health-issues-with-risa-groux-risagroux/6 - "Eat to Thrive" with Katie Sampayo (@katie_sampayo): https://www.goingnorthpodcast.com/6-eat-to-thrive-with-katie-sampayo-katie_sampayo/Ep. 532 – “What's Really Eating You” with Renée Jones: https://www.goingnorthpodcast.com/ep-532-whats-really-eating-you-with-renee-jones/156 - "Tired & Hungry No More" with Phyllis Ginsberg (@GinsbergPhyllis): https://www.goingnorthpodcast.com/156-tired-hungry-no-more-with-phyllis-ginsberg-ginsbergphyllis/249 – “Never Binge Again” with Dr. Glenn Livingston (@NeverBingeAgain): https://www.goingnorthpodcast.com/249-never-binge-again-with-dr-glenn-livingston-neverbingeagain/Ep. 311.5 (Host 2 Host Special) – “More Than Enough” with Emma Dhesi (@emmadhesi): https://www.goingnorthpodcast.com/ep-3115-host-2-host-special-more-than-enough-with-emma-dhesi-emmadhesi/Ep. 394 – “The Standing Meditation” with Nate Rifkin: https://www.goingnorthpodcast.com/ep-394-the-standing-meditation-with/

On this episode of "Out Of Office: A Travel Podcast," Kiernan digs in on regional Italian cuisine with one of the show's most interesting guests ever: opera and Italian cuisine expert Fred Plotkin. Fred talks us through some of the most popular and most obscure foods of Italy, sharing history and wonderful anecdotes all along the way. Part 2 of 3! Things we talk about in this week's episode: “Italy for Food Lovers” https://store.ricksteves.com/shop/p/italy-for-food-lovers Fred Plotkin biography https://www.wqxr.org/people/fred-plotkin/  The Atlantic's “Crying Myself to Sleep on the Biggest Cruise Ship Ever” by Gary Shteyngart https://www.theatlantic.com/magazine/archive/2024/05/royal-caribbean-cruise-ship-icon-of-seas/677838/ CNN's Grandmother and Son Are on the Move https://www.cnn.com/travel/grandma-joy-ryan-grandson-seven-continents/index.html 

On this episode of "Out Of Office: A Travel Podcast," Kiernan interviews one of the show's most interesting guests ever: opera and Italian cuisine expert Fred Plotkin. Decades ago, Fred published a breakout hit for intrepid eaters: his book “Italy for the Gourmet Traveler.” During COVID, he collaborated with frequent “Out of Office” guest Rick Steves on a new update, which the duo published in 2023 as “Italy for Food Lovers.” Fred's knowledge proved so encyclopedic, this will be Part 1 of 2! Note: Some SFX are missing from the top of the show, which explains the weird pauses. We'll talk about it on the next episode.  Things we talk about in this week's episode: Willy Wonka Immersive Experience https://www.salon.com/2024/03/02/fyre-festival-20-everything-to-know-about-the-less-than-stellar-willy-wonka-immersive-experience/  “Italy for Food Lovers” https://store.ricksteves.com/shop/p/italy-for-food-lovers Fred Plotkin biography https://www.wqxr.org/people/fred-plotkin/  “The Myth of Your Phone's Airplane Mode” https://qz.com/phone-airplane-mode-myth-1851286214  “Pod Save the World” CPAC Doubles Down on Creepy Autocrats https://podcasts.apple.com/us/podcast/cpac-doubles-down-on-creepy-autocrats/id1200016351?i=1000647359648 

This episode covers:In this episode, we discuss the concept of emotional appetite, how to enjoy food without denying oneself or overeating, the importance of consistency in changing one's relationship with food, and so much more. Professionally trained chef and Master certified coach, Molly Zemek, helps food lovers reach their ideal weight without giving up the food they love. Through the process of unraveling old habits, and developing the skills to eat mindfully, Molly's clients learn to enjoy food and themselves even more during this transformative journey. Molly's program Weight Loss for Food Lovers combines thought work, emotional wellness, and conscious eating to create a recipe for sustainable weight loss.Links mentioned during this episode:Molly's Website: https://www.mollyzemek.comMolly's Book: https://amzn.to/4bAskC8Molly's Instagram: https://www.instagram.com/mollyzemek/Molly's Podcast: https://www.mollyzemek.com/podcastLyons' Share Instagram: www.instagram.com/thelyonsshareJoin Megan's Newsletter: www.thelyonsshare.org/newsletter