Podcasts about Food Network

Steve Rinella talks with Dan Ahdoot, Janis Putelis, Ryan Callaghan, Brody Henderson, Phil Taylor, and Corinne Schneider. Topics include: Get your wild cow milking shirt now; well wishes for Dan's broken ankle; we know Mo; why Dan's first appearance on The MeatEater Podcast led to his hilarious and heartfelt first book, "Undercooked"; freewriting; when fly fishing guides lie; the Arkansas episode of "Buck Truck" from The Element as being the best reason for why hunting whitetail might just be better; more pet deer stories; a mutually concussed man and grouse; an update on direwolves from The OG of Archaeology; the best and worst arguments for reintroduction; letting nature do its thing; Dan's Food Network show, "Raid the Fridge," and his podcast, "Green Eggs and Dan"; when you're coastal-elite-adjacent-comedian-hunter-foodie; how hunters are the real foodies; a shit tent, a cigar, and a mini forest fire; getting out of speeding tickets because you're the Cobra Kai guy; and more.  Connect with Steve and MeatEater Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater MerchSee omnystudio.com/listener for privacy information.

Today's show is a special one as we had the chance to catch up with Carla Hall of Top Chef, Food Network and The Chew fame. She was doing a great thing at the Durfee school on Detroit's near west side honoring lunchroom heroes and making biscuits. Hootie Hoo!  Plus Devon and Jer talk about four stories around town. It's grand opening and grand closing for Flaming Embers at what seems to be a cursed corner for bars at Woodward and Grand Circus Park. Turns out Jer and Engineer Randy went the last night and didn't know it. We discuss maybe some changes and improvements that could be made there and to the park to help draw fans around the area. We're getting closer to what we predicted, which was an Apple Store for downtown Detroit The old Chung's building has been sold It's gonna be on us to create interesting things to make sure Detroit and Metro Detroit don't lose population Feedback as always - dailydetroit - at - gmail - dot - com Remember we're on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942?mt=2  And Spotify: https://open.spotify.com/show/1Yhv8nSylVWxlZilRhi4X9  Thanks to our members: http://www.patreon.com/dailydetroit  Or those who do a one-time contribution: http://www.buymeacoffee.com/dailydetroit  

In this episode of "Crafts & Crafts," host Zane Lamprey is joined by Comedian, Nick Jarry. Together, they dive into the world of craft beer and Psicodelic Woodburning. Zane Lamprey (star of shows on Netflix, NatGeo, Food Network, and Travel Channel) hosts Crafts & Crafts, where he is joined by celebrities as they enjoy craft beer and make arts and crafts! Each weekly episode features a different celebrity guest as they explore new craft beers and attempt unique arts and crafts! Check out Nick Jarry at: https://www.instagram.com/nickjarry_/ TOUR DATES - ⁠https://zanelamprey.com/#tour⁠ Follow me on: ☆ Twitter - ⁠http://twitter.com/ZaneLamprey⁠ ☆ Instagram - ⁠http://instagram.com/ZaneLamprey⁠ ☆ Facebook - ⁠http://facebook.com/ZaneLamprey⁠ ☆ TikTok - ⁠https://www.tiktok.com/@zane_lamprey⁠ Get Pleep apparel at ⁠https://www.pleep.shop⁠ Produced & Edited by: ⁠ShaneHartline.com⁠ See everything else I'm doing at ⁠https://zanelamprey.com/⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/zanelamprey/support

Squeeze some lemon on your schnitzel and get ready for a post-grad spiritual experience featuring the Mario movie and Wayne's Botox Buttox. Laugh with us, and then cry with him over Food Network specials.    Discussion Starters: Scriptural senior superlatives, farting during baptism, disciple criterion, picture-perfect Christian marriages, Thanks for Punderstanding, differing sense of right and wrong, eating fries with a fork, how to stop focusing on self.

Chef, entrepreneur, and Food Network host Robert Irvine was appalled at the rate of food insecurity among US military families. “It is incomprehensible… that any member of our military that serves this great country could be worried about being deployed and that their family can't be fed or housed in a safe environment,” he says. In this episode, he describes how the Robert Irvine Foundation is helping service members and their families. He also talks about the lessons in his newest book about how to make change. “One person, one foundation, one, one group, can't do it - as much as we all wish we could, it's not possible. But collectively and intertwined, we can change the world.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Live from our virtual kitchen, it's Eitan Bernath! Chef, Author, Activist, Entertainer, Entrepreneur, and CEO, he's got the tastiest bio of any 21 year-old we know! At 3 billion views annually across social platforms, he is an international sensation who started as one of the youngest contestants ever on Food Network's Chopped and later appeared on Guy's Grocery Games where his entertainment career really began to sizzle. It's all sizzle and no fizzle in his future, as he's released a cookbook, became Principal Culinary Contributor to The Drew Barrymore Show, and continues to travel the world exploring all humanity has to offer via food. He joined us to discuss his career, cookbook, and working with Drew Barrymore. Plus, we chat about his influences, his adorbs cats who made a cameo, and we even played a round of THIS OR THAT NYC Edition!! Follow Eitan @eitan and visit eitanbernath.com to get his cookbook or watch his television segments!

To continue our Jewish American Heritage Month celebrations, guest host Laura Shaw Frank, AJC's director of William Petschek Contemporary Jewish Life, speaks with Chanie Apfelbaum, author of the popular food blog Busy in Brooklyn. Chanie joins us to discuss her new cookbook, "Totally Kosher," the intersection of Jewish culture and food, and the future of kosher cuisine. She also shares how the murder of her brother, Ari Halberstam, who was killed in a 1994 terrorist attack on the Brooklyn Bridge, has inspired her career. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  ____ Episode Lineup:  (0:40) Chanie Apfelbaum ____ Show Notes: Take our quiz: Jewish American Heritage Month Quiz: Test your knowledge of the rich culture and heritage of the Jewish people and their many contributions to our nation! Start now. Read: What is Jewish American Heritage Month? Jewish American Heritage Month Resources Faces of American Jewry Amazing Jewish Americans Listen: 8 of the Best Jewish Podcasts Right Now AJC CEO Ted Deutch on the Importance of Jewish American Heritage Month From Israel: AJC's Avital Leibovich Breaks Down Latest Gaza Escalation Follow People of the Pod on your favorite podcast app, and learn more at AJC.org/PeopleofthePod You can reach us at: peopleofthepod@ajc.org If you've enjoyed this episode, please be sure to tell your friends, tag us on social media with #PeopleofthePod, and hop onto Apple Podcasts to rate us and write a review, to help more listeners find us. __ Transcript of Interview with Chanie Apfelbaum Manya Brachear Pashman: People of the Pod is celebrating Jewish American Heritage Month by devoting all our May episodes to what makes us Jewish and proud -- food, music, and our mission to repair the world. Last week you heard from AJC CEO Ted Deutch about why we should set aside a month to celebrate. This week nods to our obsession with food.  And for that, I'll turn it over to my guest co-host, Laura Shaw Frank, AJC's Director of Contemporary Jewish Life. Laura, the mic is yours. Laura Shaw Frank: Thanks, Manya. Happy Jewish American Heritage Month!  As we celebrate Jewish American culture and history this month, it feels like we would be quite remiss if we didn't spend some time talking about Jewish food. Food plays an enormous role in Jewish tradition and culture. Jews have foods linked to particular Jewish holidays and of course Shabbat, ethnic foods linked to particular places where Jews lived, and of course, lots of Jews, myself included, keep kosher, follow the laws of Kashrut, which deeply influences the way we cook and eat.  I think I'd be pretty safe in saying that Jewish food is really important in Jewish life. Not surprisingly, statistics bear this out. In the Pew Survey of Jewish Americans in 2020 over 70% of American Jews, young and old alike, reported cooking or eating traditional Jewish foods. Which is why I'm so excited to be joined by today's guest, Chanie Apfelbaum. Chanie is a food writer and photographer whose blog “Busy in Brooklyn” is chock full of delectable recipes and beautiful pictures of amazing Jewish foods. Her newest cookbook, Totally Kosher, hit bookstores in March 2023. Chanie, welcome to People of the Pod. Chanie Apfelbaum: Thanks so much for having me. Laura Shaw Frank: I'm thrilled to have you and really thrilled to talk to you about your new cookbook. So before we get into that, though, let's take a step backward. How did you get into kosher cooking?  Chanie Apfelbaum: Well, I was born Jewish. That's the first step, always. I always say– learning your way around the kitchen is just a rite of passage when you get married. And being a Jewish housewife, obviously, we have, you know, Shabbat dinner every week, and so many holidays, and Jews are always just celebrating around food. I actually never stepped foot in the kitchen before I got married, never really helped my mom, my older sister used to help with cooking. It just looked like a chore to me. I am a very creative soul, very artistic. And it just seemed like a whole lot of rules. And I just wasn't interested. And then I got married. And I would call my mother every Friday and like, how do I make gefilte fish and potato kugel, and chicken soup. And I started hosting a lot. And people started asking me for my recipes. And I realized that I kind of had a knack for presentation. Because I've always been artistic. And you know, like composition and things like that. And my food always was presented nicely and looked beautiful. So it kind of got me you know, a little bit interested, piqued my interest. And I realized that it could be a way for me to explore my creative side.  So I I started watching The Food Network a lot. And I subscribed to Bon Appetit Magazine, and started looking at cookbooks. And then when I had my third child, I didn't want to really work outside the house anymore. So I was like, What should I do with myself, I'm not the type of person that could just be a stay at home mom, I would lose my mind. So I was like, Okay, I'm gonna start a blog. And there really weren't any food blogs and no kosher food blogs.  This is back in 2011. There was Smitten Kitchen, there was Pioneer Woman, those are both pioneers in the blogging world, in general. And there definitely weren't any kosher blogs. And I just, you know, I started my blog. And like I said, I wasn't cooking, you know, the traditional Jewish, heimish Ashkenazi food that I grew up with. Talking a little about being a mom. I had my crochet projects on there. And it was just like my place to get creative and have an outlet. And then feedback really started pouring in, everything I was posting, people were so interested. It didn't exist in the kosher world.  And despite not being a big foodie, I just continued to just do my thing and taking terrible pictures in the yellow light of my kitchen island, on automatic, with my terrible camera. And over time, just my food started to evolve, my photography started to evolve.  And fast-forward a couple of years, I went to a kosher culinary school, which really helped me kind of opened my mind to new flavors, which I was I think stuck a little bit in the Ashkenazi palate of paprika and garlic powder, as I like to say, and just tried all these Indian food and Thai food and all these flavors that I literally never ever experienced. And it just blew my mind open in so many ways.  Being creative, a few of my friends kind of started blogs around the same time. And every time a holiday would come around, it was like who's going to come up with the coolest latke or the coolest humentasch, or the most creative donut. So it really pushed my competitive side and also my creative side. And I just started really thinking outside the box and doing a lot of these cool twists on tradition and fusion recipes and caught a lot of attention in mainstream media and everything went from there, I guess. Laura Shaw Frank: That's amazing. I want to pick up on one thing that you said. You said when you started blogging that so many people got in touch with you. And you were obviously bringing them content that they hadn't seen before. What do you think was missing from the conversations around kosher food before you entered the space? I mean, I'll just you know, tell you when I got married, everyone got the Spice and Spirit cookbook from Lubavitch. I still use it, by the way. It's a fantastic cookbook. It's a more traditional cookbook. And so tell us a little bit about what did you bring that was different to kosher cooking? Chanie Apfelbaum: You know what, there's one story that sticks out in my mind that really, because I've always been this person that picks up hobbies along the way, like every creative thing. I'm knitting, I'm  crocheting. I'm scrapbooking, kind of all these type of things. I pick up a hobby, I do it for a couple of months and then I kind of let it go. So I always asked myself, like, what was it about food blogging that really stuck for me, and I think that I realized the power of it.  One year, I made this recipe for the nine days when we don't eat meat, you know, between before Tisha B'Av, some people have accustomed not to eat any meat recipes, because it's a time of mourning, it's a serious time before the anniversary of the destruction of the Holy Temple. So wine and meat are more celebratory things that we eat. So those are restricted for nine days before Tisha B'av.  So I made this recipe for Chili Pie in Jars. And it was a vegetarian chili, a layer of cheddar cheese, and cornbread, and you bake it in a mason jar in the oven. So each person has basically their own pie. So I made this recipe and I put it in on my blog, and this is before Instagram, can't DM somebody a picture, it's before smartphones, you can't just take a picture on your smartphone. So somebody took out their digital camera, took a picture of their families sitting around the table, everyone's holding their own mason jar, and like, took the SD card out, put it in their laptop and sent me an email. This is early days of my blog. I get this picture. I see a whole family sitting around the table eating my recipe and I'm like, oh my god,  how powerful is this, that I have the opportunity to bring families around the table, it is so special.  And I think that that's something that really stuck with me through all my years of blogging and really at the core, for me, what keeps me going because I realize the power of food. Especially, as a proud Jew, to celebrate our traditions through food, because, thank God through my platform, I get messages from people–someone sent me a message from literally Zimbabwe making Challah for the first time. It's just so special to me.  So, obviously, as a mom of five, I'm always cooking dinner, and it can feel like a chore. I get cooking fatigue like everybody else. And cooking Shabbat dinner every week. I always say in the main world, they make this big deal about Thanksgiving, you know, you have to plan your menu from Sunday, and then your shopping list from Tuesday and all that but like we literally have Thanksgiving every Friday night. It's a three course or four course meal sometimes. So yeah, I get the cooking fatigue.  And for me, I want to show people how to bring the love back in the kitchen. You know, how food can be more than just a way of sustaining ourselves, it could be a way of celebrating our Jewishness, it could be a way of bringing our family around the table, it could be a way of getting pleasure out of life. Food can be so delicious, and it can open your eyes and experience global cuisine. That's so cool and amazing. So I had that aha moment for myself, and I want other people to have it too. Laura Shaw Frank: That's amazing. I love that. So what you're really saying is that food and culture are really intertwined with one another. And you gave this example of the nine days before the Jewish fast day of Tisha B'Av, which takes place in the summertime, when it's traditional among religious Jews to not eat meat and wine and talking about sort of adjusting recipes. Could you give us a couple of other examples of ways that you see sort of Jewish history, Jewish culture, Jewish tradition embedded in food? Chanie Apfelbaum: Look at the holidays, right, Rosh Hashanah, we have a lot of symbolic foods. Most people know of apple and honey, but there are actually a whole range of symbolic foods that we eat. The actual names and Hebrew of those foods, point to different things that we want for our year,like we eat a fish head because we want to be like a head and not a tail. For me that really helped me kind of zone in on what is my niche here, right? I am a kosher food blogger, but how do I define my skill or who I am because every blogger kind of has their thing. And for me a lot of it is centered around the holidays because first of all for me like I have so many beautiful memories growing up.  My mother is very much a traditional Ashkenazi cook, making kugel and gefilte fish and cholent and matza ball soup. She doesn't veer away from that. Those are the dishes that I grew up on and they're so nostalgic for me and there's a place for that. Our home was always open, we had so many guests. I actually grew up in Crown Heights. So I really zone in a lot on holiday foods, but putting my own spin on it, because I feel like people want something fresh and new and exciting. And I definitely think there's a place for the traditional foods. You want to mix it up and have a little bit something fresh and new and something old, that's great. We're lucky that we have that core of our heritage and our traditions throughout the year with so many Jewish holidays that allow us to get together, with family, with friends, and celebrate our Jewishness. Laura Shaw Frank: So, my husband and my three sons are all vegan.  Chanie Apfelbaum: Oh, wow. Laura Shaw Frank: My daughter and I are not – but my husband and my three sons are vegan. As I was thinking about interviewing you, I was thinking about how kosher cooking is always intertwined with the places that it's located in and the time in which it's occurring. Do you feel like your cooking has been influenced by the recent trends toward vegetarian and vegan and more plant based eating? Chanie Apfelbaum: I definitely, just as someone who grew up eating a lot of heavy Ashkenazi food. Being in the food world, seeing what's out there. Besides for the fact that it's trendy. I feel like after Shabbat, I want to break from meat and animal protein. I mean, we're eating fish, we're usually having three courses. We're having fish, we're having chicken soup or having some kind of meat or chicken. Sunday we're usually having leftovers because there's just so much food from Shabbat. So come Monday we do in my house–in my first cookbook, Millennial Kosher, which came out in 2018. I had a Meatless Meals chapter. And that was really new for any kosher cookbook. You don't find it, you find definitely very heavy meat chapters. But it was important to me because I instituted that in my house many years ago. And I have it in this book as well. And I got so much amazing feedback because there's a lot of people out there who don't eat meat. There's a lot of vegetarians. There's a lot of vegans. And they were so happy that I was bringing that to the kosher world, and of course wanted to bring it again. And also my kids love it. Like come Monday they know it's Meatless Monday in my house. God forbid I didn't have time to think of something and I bring chicken they're like, What, what's going on here? Ma, it's Meatless Monday. It's like a rule. So I include this in the book where I talk about the way I structure my week because it really helped me kind of take the guesswork out of what am I making for dinner. I have a loose framework, while still allowing me the possibility to be creative because I love you know, playing Chopped with my kids, with whatever's in my fridge or my pantry. I want the possibility to be creative but I still need a little bit of framework.  So Sunday's we'll have leftovers if there's no leftovers, we'll do a barbecue or sometimes a restaurant if we're out for the day. But Monday's Meatless, Tuesdays is beef. Wednesdays is chicken, Thursdays is dairy. Shabbos is Friday night, it's always a little bit different. And then, Saturday night is eggs. And it gives me the base protein, I know what I'm working off of and then from that I can kind of play around. And I think that really helps people that are like so overwhelmed with the idea of what am I making for dinner? You wake up on a Tuesday morning, you know, it's meat day, okay, I got to take out some kind of meat from the freezer. I'll figure out what I'm doing for later. Maybe I'll make tacos. Maybe I'll make spaghetti Bolognese maybe, you know, maybe I'll make burgers, but you took the meat out, you know. But going back to your question. So you know, Mondays is meatless in my house and we're a big bean family. My kids love beans. One of their favorite dinners are my refried bean tacos that are my first book. I have these amazing smashed falafel burgers in this book. Like I said, we love beans, I do curries I do, Falafel I do. Once in a while I'll try and play around with tofu. My kids don't love it too much. Tempe is something - I have tempe shawarma in the book which is really amazing.  Let's not forget to mention plant based beef which I think totally revolutionized the kosher experience because when can we ever make you know, meat and dairy together because that's one of the basic rules within the kosher kitchen. You can't mix meat and dairy together in the same dish. My kids love when I make smash burgers for dinner. And I always said like, I don't love vegan dairy products if you just don't get that cheese pull, but like with the vegan meat products, with the new plant based impossible beef, it's really close to the real thing. It really is.  Laura Shaw Frank: We love impossible burgers in our house and I want to try that tempe shawarma. Chanie Apfelbaum: Oh, it's really good. Laura Shaw Frank: What recipe would you say was kind of the biggest surprise for you? I mean, it seems to me like you often work from traditional Jewish recipes, but seems like you also are constantly innovating and making up your own recipes. So is there a recipe that just kind of surprised yourself and couldn't believe how it turned out? Chanie Apfelbaum: My favorite recipe in the book is my Pad Chai. And it's kind of a Middle Eastern spin on Pad Thai, where I use harissa and silan and lime and tamarind in the sauce. It almost feels like pad thai with just that little hint of Middle Eastern flavor. Pad thai is always finished with crushed peanuts, and I put crushed bamba over the top. And it's just so fun and playful. And I also love fun names. So I love just the name of it, but it's really a reflection of, first of all my favorite flavors, like I love middle eastern food, I love Thai food, marrying them together. And it's colorful and beautiful and so flavorful. Everything I love about food, and was really inspired by the pad thai made in culinary school. And it was one of the dishes that really, really transformed my palate completely. So it's kind of an ode to that. Laura Shaw Frank: You're getting me very excited to go home and make dinner for the next few nights.  Chanie Apfelbaum: You see right there. Laura Shaw Frank: So your latest cookbook, Totally Kosher, is being published by Random House. And that's a really interesting thing for a kosher kind of a niche cookbook to be published by a very mainstream publisher. So I was wondering if you could tell us a little bit about how it came about that you got, first of all, that you got Random House to publish your cookbook, which is amazing. Second of all, why you left the more Jewish the more orthodox publishing world. Chanie Apfelbaum: I'm with Clarkson Potter, one of the imprints of Penguin Random House, that's an imprint. They haven't written a kosher book in many, many, many years. Thank God, I've been in this industry for 12 years. And I already wrote a very successful book. So my name is really out there. People know me as being the kosher cook. So they did approach me to write the book, which was really an honor. I had a very good experience the first time around working with Artscroll. Artscroll is like the main Jewish distributor of and publisher of Jewish books. My book was beautiful, and their distribution is really unmatched, but it's really only in the Jewish world. they'll get your book and every Judaica shop in the world, but not in Barnes and Nobles, and not in you know, in mainstream, indie booksellers.  I really wanted to reach a larger demographic of Jews. As a blogger, people have come to know me and my family. I wanted to put more lifestyle photos in and most Jewish publishers don't actually publish photos of women in their books, which is something that I definitely want to see change. And I put beautiful pictures of my family, me and my daughters lighting Shabbos candles which is something that like, the moment of my week that I look forward to and a special time for me that I really feel like I connect with my Jewishness. And you know, my book is dedicated and memory of my Bubbie and to my mother and to my daughters and for me, it's really about the Jewish family and Jewish pride–not just about food, but really about family and I wanted to be able to portray that through the photos in the book. So that was another of my reasons for moving mainstream. Laura Shaw Frank: I think it's just amazing. And I just think it's so wonderful that you are illustrating your cookbook, with pictures that are not just about Jewish pride, but also about the special pride of Jewish women and the special…you know, of course, not only women cook, you know, men cook too, I have to say, my husband cooks dinner a lot more than than I do. And kids cook and lots of different people find a lot of wonderful fulfillment in the kitchen. But, of course, we do have this very long tradition of women cooking for their families, even as we change it up today. And I just think it's beautiful that you actually intentionally use pictures of women, of your family, in your cookbook.  Chanie Apfelbaum: And my sons are there too. Laura Shaw Frank: Excellent. Let's make it a family experience.  Chanie Apfelbaum: Exactly, exactly. Laura Shaw Frank: Speaking about family experience, you've written about why it's so important to you to encourage family meals with everyone sitting around the table together, whether it's on Shabbat or holidays or even just a weekday dinner. Could you share with us why that's so important to you? Chanie Apfelbaum: Well, I grew up in a very open home. My mom always had guests for shabbat or holidays. I grew up on the block of 770 Eastern Parkway, Chabad Lubavitch headquarters, and our house was just always open to guests. It's something of value that was instilled in me from early on.  And I don't know if you know this, but my brother Ari Halbersham was actually killed in a terrorist attack on the Brooklyn Bridge in 1994. That's something that I feel like, I don't think people realize, when you lose a family member in that way, it's not like, OK, you just lost your brother. But it affects the whole family, really for generations. And I think that one of the things that I lost was having those experiences around the table. And especially so many memories with my brother at the table as well.  So for me, I find so much healing–first of all healing, but also just, I see the greatness and the power to bring families around the table. To create family memories. So many that I draw great comfort from, I want other people to be able to experience that. It's important for me to do that, also as a way to remember him and celebrate what he lived for and what he died for. Laura Shaw Frank: Ok, that's incredible. And it's an incredible message to all of us to be in the moment and treasure those moments around the table.  So the last thing I want to ask you is, so you have this cookbook that's being published by a mainstream publisher. And we know that not a lot of Jews keep kosher. The percentages are not that high. Do you think your cookbook appeals beyond just a kosher audience?  Chanie Apfelbaum: Well, I'll tell you that I have a lot of–forget about non- kosher keeping. I have a lot of non-Jewish followers on Instagram that buy my book, because they just like my style of cooking. I know it's called Totally Kosher. And obviously, it's a celebration of kosher and celebration of our Jewish heritage, and our customs and traditions, but at the same time, it's just good food, it's just good food, despite it being kosher, and really, I really want to break that stigma that there is about kosher food - that kosher food is brown, and it is brown. You know, like I can't take it away. Matzah ball soup is beige, and gefilte fish is beige, and potato kugel's beige, and brisket's brown. And you know, there's a reason for the stereotype.  Laura Shaw Frank: Cholent's brown too. Chanie Apfelbaum: It is. And if you look through my book, one thing that will pop out at you is how colorful the food is, and how beautiful the food is. And like I said earlier, I came to food by means of artistry. They say people eat with their eyes first. And it has changed and I think in the mainstream world, they haven't quite realized how kosher has evolved. I mean, there's so many different restaurants, kosher restaurants now, that celebrate different global cuisines. There's a Peruvian Japanese restaurant in the city, there's a Georgian restaurant in Queens. It's not just your Bubbie's stuffed cabbage anymore. And I want, like I said, the stigma to change and make waves in the mainstream world to see kosher a little bit differently. Laura Shaw Frank: Well, I'm for one very excited to start making some recipes from Totally Kosher. And I just want to thank you, Chanie, so much for coming to join us on People of the Pod. I think that you are bringing such a fresh take. And such a warmth, such a deep sense of Jewish culture and peoplehood, and family, and love to your work. And it's really more than just about kosher cooking. It's really about something much bigger. And I just want to thank you for that. So thanks so much for joining us today and I know we're gonna have a lot of listeners going to buy your cookbook.  Chanie Apfelbaum: Thank you for having me.  

Critically-acclaimed pastry chef Paola Velez shares the interesting story of her opera scholarship and the moment she knew she wanted to dive into baking full-time. Paola talks about her many accolades over the years and shares her biggest fear when it comes to success. She shares the story behind creating the world's largest bake sale and why social justice initiatives, like Bakers Against Racism, are so vital to her. Paola shares the process of developing her first cookbook and how it encompasses her Dominican heritage and Latin American influences. She describes what it means to be a Millenial Chef Aunty and why she is excited about this generation of chefs and bakers in the industry. Paola reveals the flavor combinations she is experimenting with and what it was like to work with Zooey Deschanel on her show, “What am I Eating?”. Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/paola-velez-bakes-up-dominican-sweets-social-justiceFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Paola Velez on Instagram: https://www.instagram.com/smallorchids/Follow Paola Velez on Tik Tok: https://www.tiktok.com/@smallorchidsLearn More About Bakers Against Racism: https://www.bakersagainstracism.com/

I love all things food and am dedicating the month of May to food conversations on the podcast. I'm a fan of Food Network, and I view chefs the way people view artists or rock stars. Cooking is an art form, and I'm constantly impressed by the people out there raising the game and the bar for food standards.  When I think about amazing and game-changing chefs, I can't help but think of Financial Gym scholarship winner Auzerais Bellamy. I connected with Auzerais in 2020, and she was previously on the show to share her experience of working in fine dining as a woman of color.  She founded her company, Blondery, to change the face of baking, and she joins me today to share an update on what she's been up to since we last connected. She has some significant updates you'll want to hear.  For more information, visit the show notes at https://www.martinisandyourmoney.com/show-notes/episode477-blondery-update

Surprise! We have a bonus episode on the podcast today. We would like to share an episode of the Girls Arise podcast with you. Sister Alicia Torres joined us and she is such a gem. We thought you would want to hear from her too! Hello girls! Today we have an amazing guest. Sister Alicia Torres of the Franciscans of the Eucharist of Chicago. She works at the Mission of Our Lady of the Angels on Chicago's West Side, serves as vocation director for her religious community, and as a religion teacher in an inner-city Catholic School. Sister Alicia is full of love and grace as she speaks so intimately about Jesus and how we can find Him in the Eucharist. On this episode we talk about intimacy with Jesus, the Eucharistic revival, and her time on the Food Network show Chopped. We hope you hear her great love for Jesus in this episode and feel the stirring of His love for you through her words. Follow us on Instagram @girlsarisepodcast or @hisbelovedcatholic Girls Arise Podcast https://podcasts.apple.com/us/podcast/11-sr-alicia-torres-finding-the-heart-of-jesus/id1612089855?i=1000612762501 Girls Arise with Video on Youtube https://www.youtube.com/channel/UC60-FqwMkz-asjeWUCd-nLQ Catholic Sunday Stories For Kids on Spotify https://open.spotify.com/show/3J2PQvWkLnm3SRMuJinnUn?si=7d9c1788f0a94c84 Catholic Sunday Stories for Kids on Youtube https://youtu.be/iUqHkyzzeYo --- Send in a voice message: https://podcasters.spotify.com/pod/show/hisbelovedoftexas/message Support this podcast: https://podcasters.spotify.com/pod/show/hisbelovedoftexas/support

In this episode of "Crafts & Crafts," host Zane Lamprey is joined by Comedian, Maz Jobrani. Together, they dive into the world of craft beer and tiny vases. Zane Lamprey (star of shows on Netflix, NatGeo, Food Network, and Travel Channel) hosts Crafts & Crafts, where he is joined by celebrities as they enjoy craft beer and make arts and crafts! Each weekly episode features a different celebrity guest as they explore new craft beers and attempt unique arts and crafts! Check out Maz Jobrani at: ⁠http://www.mazjobrani.com/⁠ TOUR DATES - ⁠https://zanelamprey.com/#tour⁠ Follow me on: ☆ Twitter - ⁠http://twitter.com/ZaneLamprey⁠ ☆ Instagram - ⁠http://instagram.com/ZaneLamprey⁠ ☆ Facebook - ⁠http://facebook.com/ZaneLamprey⁠ ☆ TikTok - ⁠https://www.tiktok.com/@zane_lamprey⁠ Get Pleep apparel at ⁠https://www.pleep.shop⁠ Produced & Edited by: ⁠ShaneHartline.com⁠ See everything else I'm doing at ⁠https://zanelamprey.com/⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/zanelamprey/support

Visit Kromawellness.com today and use code COMEONOVER for a 20% discount at check out!Sign up for the Mauro Provisions email list HERE!Get tickets for Tom Fest 2 on May 20th at Fitzgerald's in Berwyn HERE!Check out the Vaudette's! Listen to The Jewel Bag's EP SHITTIN' HITZ!Listen to all of Jeff's Tunes on SOUNDCLOUD!Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com! 

Megan & husband Jason Day have garnered 5 World Championships, and four of those are for the incredible rubs and sauces in the BurntFinger.com line-up. Megan (one of our favorite guests) has been featured on The Today Show, Food Network's Chopped Grill Masters (winner), the Amazon Prime documentary Smoke & Ribbons, the front page of the New York Times, Fox & Friends, and the Cooking Channel – just to name a few.In this interview Meagan talks about the moment the light came on for her and she went from a backyard novice to NAILED IT.Remember BBQ Fatties? NO?!?! 4x World BBQ Champion Todd Johns will reintroduce us to this BBQ classic.www.bbqradionetwork.com www.holsteinmfg.com

The work of fighting to make the world a better place for all sentient beings can be fraught with adversity, leaving even the most resolute of us disheartened at times. And that's why we're so thankful for today's guest, Colleen Patrick-Goudreau because she's a breath of fresh air and an exemplar of how thought leaders can inspire change through the power of positivity. Known as the Joyful Vegan, Colleen is a long-time animal activist, producer, and host of the podcasts Animalogy and Food For Thought, host of vegan trips all over the world, and bestselling author of seven books. She's also been a regular contributor to NPR. She's appeared on the Food Network, and her recipes have been featured on Oprah.com. Always optimistic, extremely persuasive, and very quotable, we are super thrilled to welcome her to the show today! “We have cognitive dissonance, and that means we're having difficulty holding two ideas at the same time. And that creates dissonance. That creates discomfort. And in order to reconcile that discomfort, we have to either change our behavior or we have to change our thinking about our behavior. And so that's what we do when it comes to the animals we love and the animals we eat.” - Colleen Patrick-Goudreau What we discuss in this episode: Colleen's upbringing and how she became vegan. How we become conditioned to eat meat, and how we can change our behavior. Why some people experience fear when considering a plant-based diet.  Colleen's tips for anyone considering going vegan. How language shapes attitudes toward animals. How human behavior can invite unwanted animal interactions. The benefits of not overusing the word “vegan.”   Resources: Colleen's website: Colleen Patrick-Goudreau Instagram: Colleen Patrick-Goudreau, Joyful Vegan (@joyfulvegan) | Instagram Joyful Vegan Twitter: Colleen Patrick-Goudreau (@JoyfulVegan) / Twitter World Vegan Travel: Colleen Patrick-Goudreau - World Vegan Travel Animalogy podcast: Animalogy Podcast Archives - Colleen Patrick-Goudreau Food for Thought podcast: Food For Thought Podcast Archives - Colleen Patrick-Goudreau Her most recent book: The Joyful Vegan: How to Stay Vegan in a World That Wants You to Eat Meat, Dairy, and Eggs   Send us a voice message. We want to hear from you!  Switch4Good.org/podcast Take the Running On Plants challenge and feel the difference! https://runningonplants.org/ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://mobile.twitter.com/Switch4GoodNFT ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

Not content to have bummed us all out with Extrapolations earlier this spring, AppleTV+ is back with yet another grim vision of our environmentally devastated future: Silo! Vanity Fair Chief Critic Richard Lawson returns to discuss it with us. Around The Dial takes us through the new third season of The Other Two, Alex Guarnaschelli's Food Network oeuvre, Secrets Of The Dead, and Star Wars: Visions. Richard makes the case for inducting Australian Survivor S10.E07 into The Canon. Then after naming a bunch of Winners and Losers of the WGA strike (which: solidarity with the workers!), it's on to a high-flying Game Time. Find a source of natural light and join us! GUESTS

In this episode, Amanda Freitag, well known for being a judge on Food Network's “Chopped,” shares what unique item she collects during her travels around the world, her experiences as a chef, what restaurant was getting live frogs in a box in the morning and selling out before end of day, what she appreciates about Italian food that might surprise you, where she wants to travel to next, her suggestion for the best pizza in the US, and her favorite food cities in the US and what makes them so great. Amanda shares her thoughts on "what grows together goes together” and the new canned and bottled cocktail movement. Also, Bruce gives Amanda his suggestion for her next food trip. But that's not all! We also have a segment with famous Bahamian chef Simeon Hall Jr., a local legend and avid travel enthusiast. Simeon highlights how food plays a crucial role in travelers visiting the Bahamas and connecting people to his local culture and history. He provides valuable tips and restaurant suggestions for travelers looking to experience the country through its unique food. Chef Simeon also shares his must-try dishes for anyone visiting the Bahamas who is looking to get an authentic experience. To learn more about Amanda Freitag or any of her projects, visit https://www.amandafreitag.com/ To find out more about Chef Simeon Hall Jr, visit https://www.simeonhalljr.com/ A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of the Master Chef series can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to www.stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting. Thank you also to Accor and Bōkan London for sponsoring this episode of the Travel That Matters' Master Chef series. To learn more about the Bokan Restaurant and bar, visit http://bokanlondon.co.uk/. The interview with Chef Simeon Hall Jr took place at the Rosewood Baha Mar resort in The Bahamas. See www.omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

"Seizing Opportunities to Ascend" is an event designed to celebrate and empower individuals of Asian American and Pacific Islander (AAPI) heritage. This event features keynote speakers Michelle MiJung Kim and Kathy Fang, who have both achieved great success in their respective fields; prominent AAPI journalist and media personality Michelle Meow will moderate the event. They will share their experiences and insights on how to seize opportunities and rise to the top. They will provide practical strategies for personal and professional advancement, kicking off AAPI Heritage Month by focusing on learning, empowerment, celebrating diversity, and allyship. Join us for this inspiring conversation and then join us for food, wine and community. About the Speakers Kathy Fang was born and raised in San Francisco, where she grew up in the kitchen of her family's popular restaurant, House of Nanking, before she opened Fang Restaurant with her father in 2009, where she is co-owner and chef. She stars in the Food Network series "Chef Dynasty: House of Fang." She has also appeared on "Beat Bobby Flay," "Cutthroat Kitchen," "Guy's Grocery Games" and is a two-time "Chopped" champion. In 2020, she published the Easy Asian cookbook. She is a graduate of the University of Southern California and studied at Le Cordon Bleu Culinary School Los Angeles. Michelle MiJung Kim is a queer Korean American immigrant woman writer, speaker and activist. She is the award-winning author of The Wake Up: Closing the Gap Between Good Intentions and Real Change and co-founder of Awaken. She has been a lifelong social justice activist and currently serves on the board of Asian Americans for Civil Rights and Equality. Her work has appeared on world-renowned platforms such as Harvard Business Review and The New York Times, and she was named LinkedIn's Top Voice in Racial Equity and Medium's Top Writer in Diversity. She lives in Oakland, California. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of "Crafts & Crafts," host Zane Lamprey is joined by Comedian, Greg Fitzsimmons. Together, they dive into the world of craft beer and potato stamps. Zane Lamprey (star of shows on Netflix, NatGeo, Food Network, and Travel Channel) hosts Crafts & Crafts, where he is joined by celebrities as they enjoy craft beer and make arts and crafts! Each weekly episode features a different celebrity guest as they explore new craft beers and attempt unique arts and crafts! Check out Greg Fitzsimmons at: http://www.gregfitzsimmons.com TOUR DATES - https://zanelamprey.com/#tour Follow me on: ☆ Twitter - http://twitter.com/ZaneLamprey ☆ Instagram - http://instagram.com/ZaneLamprey ☆ Facebook - http://facebook.com/ZaneLamprey ☆ TikTok - https://www.tiktok.com/@zane_lamprey Get Pleep apparel at https://www.pleep.shop Produced & Edited by: ShaneHartline.com See everything else I'm doing at https://zanelamprey.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/zanelamprey/support

Over the last few years, Fran Murray has been on a powerful journey… and she isn't slowing down!Fran is the CEO and founder of Fran Murray Co, a boutique gifting agency that helps mission-driven businesses nurture their key relationships while reducing the revenue gap that exists in the minority- and women-owned small business space. But before she launched Fran Murray Co, she turned her passion for baking into a brand called Chez Fran Desserts.While this first business saw real growth, Fran felt overwhelmed and unfulfilled, and she struggled with finding her identity as an entrepreneur. Through her experience in my A-Players Rapid Impact Business Coaching, she became open to new ways of generating revenue and scaling her business — and shifted into a business model that fits her like a glove!In this episode of The Business of Thinking Big, Fran shares the incredible insights and innovative strategies that have helped her build a sustainable, six-figure gift basket empire that is strongly aligned with her values.You'll discover:‌·         The ‘A-ha!' moment that helped Fran realize what WASN'T working in her business and discover her sweet spot·         How she leveraged her existing customer relationships to grow her new brand (and generated over $30k within four weeks!)·         Why Fran's first strategic hire probably wasn't what you would expect — and why it was the right choice for her businessGuest bio: Fran Murray is a baker, queen of flavour, and Food Network competitor. She wields her bougie baking skills and 20+ years of experience to spread love and encouragement through her artistry and her new Boxed 'n Bougie line of Luxury Trifles. Fran's made-from-scratch gourmet cakes and treats have adorned many print and online media sources, including Huffington Post, Wedding Chicks, and Bride & Groom Magazine.Timestamps:‌ ‌00:31  Meet Fran Murray02:06  Starting her business04:58  ‘A-ha!' moment07:38  From baked goods to gift baskets10:22  Key lessons13:03  Building an aligned business18:27  First hire & outside-the-box strategies24:31  Nurturing relationships & making a ruckus30:39  Accelerated growth stages34:19  Goals & setbacks39:23  Mindset & celebrating wins45:38  Coaching, talking about numbers & final adviceLinks mentioned:‌ ‌Fran Murrayhttps://www.franmurray.cohttps://ca.linkedin.com/in/franmurraycoInstagram: @franmurray.coThe Business of Thinking Big #192: Make a Ruckus in Your Business with Daniel Bauerhttps://www.liannekim.com/blog/192A-Players Rapid Impact Business Coaching Experiencehttps://www.mamasandco.com/coaching—Learn with me:‌Connect with me:Facebook: https://www.facebook.com/liannekimcoachInstagram: @liannekimcoachJoin the Mamas & Co. community to get access to valuable resources and the support of likeminded mompreneurs and mentors: https://www.mamasandco.com Instagram: @mamasandcoPodcasting support:htIf you're a Mamapreneur with big goals, check out A-Players! A 90 Day group coaching program for Mama Entrepreneurs looking to get to the next level in their business. Learn more and book your enrolment call at: mamasandco.com/coaching

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap." Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

This episode's guest is Heidi Rew! Heidi started her career as a radio DJ. After doing voiceover on the side for years, she went full-time well over a decade ago. Heidi also does on-camera work, acting in commercials for Publix, Instacart and Bojangles. She also recently played an ex-wife of Mr Immortal in She Hulk. Heidi's voice can be heard currently on commercials for Redfin, LA Fitness and as an automated assistant voice in Autonation campaigns. Together with her husband, Mike Stoudt, Heidi owns Atlanta Voiceover Studio - a vo training plus recording studio. After almost 7 years in business, hundreds of students have gotten their start in the voiceover business and we've recorded clients such as Food Network, A+E, M&Ms, Call of Duty and Disney. Social Media- @atlantavoiceoverstudio + @heidirew Website- HeidiRew.com --- Support this podcast: https://podcasters.spotify.com/pod/show/tim-heller/support

Top Chef and Food Network's ‘Tournament of Champions' alum and mastermind behind LA's Playa Provisions, Brooke Williamson is in the studio! We're talking about the many avenues her career has traveled down and how she's now making wine. She really does it all, y'all! Featured wine: Jolie-Laide, Rancho Coda, California, Gamay, 2022 Hosted and Executive Produced by Helen Johannesen. Produced by Dear Media.

Darnell is a husband, father, restaurateur, TV personality and the SuperChef! He's appeared on countless shows competing and judging, but his journey to get there was not always easy. In this episode, Lindsay Luttrell and Darnell Ferguson talk about how he spent his younger years in and out of jail, finding his faith, how he turned a pop up into multiple restaurants, how he got his foot in the door with Food Network and the evolution of SuperChef. Highlighting @vinonrose⁠! A natural wine shop, gourmet goods and vintage finds. So much more than a wine shop, it's your neighborhood one-stop-shop for all things entertaining. From wine, beer, cider, cheese, charcuterie, condiments, crackers, candles, flowers and beyond! The staff is as knowledgeable and friendly as they come. Check it out! Show Notes:  Music by Colin Killalea & Curtis Fye Edited by Jay Mack Media Logo Design by ⁠⁠Moochie Creative⁠⁠ Follow Darnell @superchef_23 Follow Lindsay ⁠@table5pod⁠ & ⁠@lululuttrell Follow Vin on Rose @vinonrose

From decorating cakes at Dairy Queen as teenagers, to starting their own baking business in a tiny kitchen apartment, Lauren Benz and Marriane Carroll of White Flower Cake Shoppe have built a growing business with four stores in Northeast Ohio. Benz and Carroll joined The Landscape to talk about building White Flower through word of mouth, how appearing on The Food Network helped showcase their work, their plans to continue to grow the business, and more. This episode of the Landscape is sponsored by Delta Dental of Ohio. With offices in Cleveland, Cincinnati and Dublin, Delta Dental of Ohio is proud to be an industry leader in dental benefits. Together with their customers, providers and employees, Delta Dental of Ohio builds a higher standard of oral health care in Ohio communities. Delta Dental of Ohio also works with entrepreneurs, innovators and change-makers who are committed to improving the health and wellbeing of all Buckeyes. Together, they are building healthy, smart, vibrant communities for all. For more information, visit deltadentaloh.com.

Knowing how to disrupt erely and when to pivot are essential skills that few can do well. In today's episode of Legacy Leaders Show, we get together with Stephen Cunningham, erely disrupter of the cable and entertainment industry to healthcare and education. He is a master in pivoting, innovating and executing.As a 6X Co-Founder, including co-founder of Food Network and Ucopia Global - known for doing good and doing well in the world through their products, a published author of GOING BACK, a guide for private schools to plan an unforgettable reunion, he brings tremendous business, leadership and entrepreneurial perspective.He is known for building businesses that make a difference and creating an impact on a global scale. His ESG-focused mindset and products perfectly exemplify his most recent disruption and innovation in the healthcare industry.Champions, Bucklee Up For An Epic Journey!

“Whole,” “natural,” and “clean” are just some of wellness culture's buzzwords. On the surface, wellness culture can be so enticing, perhaps seen as the pathway to optimal health and wellbeing.In today's episode, however, Christy Harrison unpacks some of the dynamics and potential dangers of wellness culture; helping us see why we should think twice before investing in a product or plan that seems too good to be true.Christy Harrison, MPH, RD, CEDS is a journalist, registered dietitian, and certified intuitive eating counselor. She's the author of Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating and her most recent book, The Wellness Trap: Break Free from Diet Culture, Disinformation, and Dubious Diagnoses and Find Your True Well-Being. Christy is the producer and host of two podcasts, Rethinking Wellness and Food Psych, which help listeners think critically about diet and wellness culture and develop more peaceful relationships with food. Christy has written for publications including The New York Times, SELF, The Food Network, and many others. Her work has been covered in numerous outlets including The Washington Post, Health, and TODAY.In our time together, Christy describes wellness culture as “a set of values that equates wellness with moral goodness and holds up certain behaviors and a certain type of body as the path to achieving that supposed goodness.” Along with describing wellness culture, Christy helps us see how wellness culture is the new guise of diet culture and how it differs from true wellbeing; including leading some people to disordered eating, unhelpful fixations, and potentially harmful behaviors. She also explains how “beauty” is used to sell wellness and gives us some ideas on how we can think critically about the ploys and products associated with wellness culture.

In this episode of "Crafts & Crafts," host Zane Lamprey is joined by Comedian and BBQ enthusiast, Dave Williamson. Together, they dive into the world of craft beer, garden gnomes, and unicorns. Zane Lamprey (star of shows on Netflix, NatGeo, Food Network, and Travel Channel) hosts Crafts & Crafts, where he is joined by celebrities as they enjoy craft beer and make arts and crafts!  Each weekly episode features a different celebrity guest as they explore new craft beers and attempt unique arts and crafts! Check out Dave Williamson at: http://www.davewilliamsoncomedy.com TOUR DATES - https://zanelamprey.com/#tour  Follow me on: ☆ Twitter - http://twitter.com/ZaneLamprey  ☆ Instagram - http://instagram.com/ZaneLamprey  ☆ Facebook - http://facebook.com/ZaneLamprey  ☆ TikTok - https://www.tiktok.com/@zane_lamprey Get Pleepleus apparel at https://pleepleus.com/ Produced & Edited by:  http://ShaneHartline.com See everything else I'm doing at https://zanelamprey.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/zanelamprey/support

Natasha Case is the co-founder of Coolhaus Ice Cream. She created the company with Freya Estreller in 2009 because they did not feel represented by the ice cream brands on shelves and knew they could create higher quality and more unique ice cream with a more authentic story. They launched their ice cream sandwich company from a barely-drivable postal van at the Coachella Music Festival where the brand went viral. Since then, Coolhaus has scaled to a national fleet of trucks in LA and NYC, a flagship store and innovation center in Culver City, and a national grocery business of ice cream sammies, pints, cups, mini sammies, and cones in stores ranging from Whole Foods to Sprouts to Kroger. They launched a very successful dairy-free ice cream line (made from peas & brown rice!) in 2019. Natasha remained the CEO until Coolhaus was acquired by Perfect Day under their CPG umbrella company with a mission to make more sustainable products without compromise in December of 2021.  Natasha took on a founding CEO role with Lunch Bunch in August of 2022. By then as a mom of a two and five year old, she was driven by the idea of using creative eating experiences to inspire curiosity in even the pickiest of eaters… while also tackling a massive issue for parents around frustrations with packing lunch from a time, management, shopping, quality, cleaning and stress/guilt perspective. She plans to make Lunch Bunch not only a convenient meal delivery platform, but also a merchandise and content world to revolutionize our relationship to food and the way we eat. Natasha is devoted to transformational positive change by creating mission-led businesses. At Coolhaus, she devoted her work to the next generation of women and LGBTQ founders, entrepreneurs, and creators of diverse backgrounds to feel empowered to turn their dreams into realities in an equitable environment. Natasha partnered with Black Girl Ventures to create ice cream to raise funds for entrepreneurial grants, the Okra Foundation for Pride to create a flavor called EnjoyMINT for All, celebrating our differences through a top 8 allergen-free ice cream, and she is committed to teaching courses and frequent public speaking engagements to push the envelope for the next generation. She looks forward to bringing this ethos into the Lunch Bunch business. Natasha has been named a Forbes 30 under 30 Food & Beverage, Zagat 30 Under 30, LinkedIn 10 under 35 for Food & Leisure, 10 Most Successful Women in Business by Leaders Globe, and UCLA's LGBTQ+ 2019 Alum of the Year. She is a published author of the Coolhaus Ice Cream Book which came out in 2014 and was featured on Good Morning America and named as one of Martha Stewart's favorites. She has been featured in many national publications and media outlets like Entrepreneur, LA Times, and Bon Appetit, and has judged Food Network's Chopped, King of Cones, and Top Chef Jr. She co-hosted her own podcast, ‘Start to Sale' through Eater/Vox Media. In 2019, she joined YPO in the Beverly Hills chapter. Natasha is a board member of UCLA Arts Dept, Larchmont Charter School, Startup UCLA, Naturally LA and a member of the Lyft Council (Los Angeles). In 2022 she completed the Victory Institute training for LGBTQ+ leaders of tomorrow.

In this episode of Chef AF, I had the pleasure of interviewing native Charlottean, Partner and Executive Chef Chris Coleman, who leads the kitchen at The Goodyear House, a community-oriented and neighborhood-driven restaurant. Coleman is a partner of the restaurant group, Built On Hospitality and in addition to The Goodyear House, their restaurants include Old Town Kitchen & Cocktails, plus pick up and delivery only, Scratch House Chicken. Coleman's culinary journey began at his grandparents' farm in Mississippi, where he spent summers immersed in a world of locally-grown food and Southern growing seasons. During the podcast, Coleman shared how his early experiences on the farm influenced his love for local, sustainable ingredients, which eventually led him to pursue a career in the culinary arts. Starting as a busboy at a restaurant in Charlotte at the age of 14, Coleman found his passion in the organized chaos of the kitchen, which ultimately led him to attend culinary school and later become an executive chef.Coleman and I delved into his culinary style, his time on the Food Network, and how his upbringing on the farm shaped his approach to cooking. With a focus on the best in seasonal, locally-sourced Southern ingredients, Coleman's story is a testament to the power of local food and community in shaping the next generation of culinary artisans.During our conversation, Coleman shared how his upbringing, coupled with Charlotte's unique culinary landscape, inspired the menu at The Goodyear House. Focusing on simple food with complex flavors and a touch of nostalgia, the restaurant aims to elevate comfort food and make the NoDa neighborhood a dining destination in Charlotte.Coleman and his partners transformed a historic mill house into the growing, evolving restaurant it is today. Its name, The Goodyear House, symbolizes a living, breathing entity that adapts and grows with its community. Reflecting on the restaurant's impact on the local culinary landscape, Coleman emphasized the importance of creating emotional connections with food, drawing on fond memories and experiences to offer elevated comfort food to Charlotte's diners.Coleman talks about his numerous appearances on Food Network shows, signature dishes, and the Southern culinary scene. Chef has won several TV competitions, including "Chopped," "Beat Bobby Flay," and "Super Chef Grudge Match," while tying with Alex Guarnaschelli on "Alex Vs America."One of Coleman's signature dishes at his restaurant, The Goodyear House, is marinated shrimp, a dish that's reminiscent of shrimp cocktail and oysters on the half shell. Chef Coleman also shared his commitment to sustainability, using local and sustainable ingredients from smaller farms and purveyors. He emphasized the importance of treating ingredients with care and respect to minimize waste.Discussing Charlotte's evolving culinary scene, Coleman acknowledged the influence of various cultures and the growing number of talented chefs in the area, creating a unique mosaic of flavors. He shared his excitement for the future of southern cuisine, which he sees as a meaningful and unique blend of many different cultural influences.For aspiring chefs, Coleman advised them to be passionate about their work, dig in, and focus on their current tasks rather than rushing to the next opportunity. By being present and dedicated to their craft, young chefs will find the right path for success.

Marissa and Dina chat about Sunday night dinners, fond memories involving the Food Network, and the comforts of cooking. Growing up in the Midwest, Marissa Wojcik had a warm childhood full of family and friends. Many of her first memories center around Jewish food and the traditions of Jewish holidays. Marissa never thought she would live more than a few hours' drive from her family, but ended up calling Ann Arbor, MI, Philadelphia, and California her home over the past few years. Through cooking classes and food blogging, Marissa's recipes are a curation of her and her many homes around the United States. Learn more about Marissa on her website, https://www.northshoretosouthbay.com/, or follow her on Instagram (https://www.instagram.com/northshoretosouthbay/) and Facebook (https://www.facebook.com/northshoretosouthbay). If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/7UZ2kEPDHjBgLhRU9. Help support this podcast for as little as $0.99/month: https://anchor.fm/dishwithdina/support --- Support this podcast: https://podcasters.spotify.com/pod/show/dishwithdina/support

Oglala Lakota chef Sean Sherman was named a TIME100, the magazine's list of 100 most influential people of 2023. He's a high-profile leader in the Native American food movement, the founder of non-profit groups advocating for food sovereignty, and the founder of the award-winning restaurant Owamni. Also shaking things up in the kitchen is Kickapoo chef and owner of Wahpepah's Kitchen, Crystal Wahpepah. She went head-to-head with celebrity chef Bobby Flay on the Food Network culinary competition show “Beat Bobby Flay”. In this episode of The Menu, we catch up with both chefs and also hear about how all the tribes in one state are providing traditional foods for their elders.   GUESTS   Sean Sherman (Oglala Lakota), chef and owner of Owamni, co-founder of The Sioux Chef and North American Traditional Indigenous Food Systems (NATIFS)   Crystal Wahpepah (Kickapoo and Sac and Fox), chef and owner of Wahpepah's Kitchen   Marlon Skenandore (Oneida Nation citizen), manager, Oneida Emergency Food Pantry

The sudden loss of our dear friend Bob Saget January 9, 2022, was not only a terrible loss for those of us who knew and loved him, but the entire scleroderma community. Motivated by the passing of his sister, Gay, at the age of 47 in 1994 from systemic sclerosis, Bob devoted the rest of his life to raising awareness of the disease and funding for scleroderma research. He was a long-time board member of the Scleroderma Research Foundation.  Since Bob can no longer be a champion for this cause, we want to do what we can to keep his torch going.Guests:Kelly Rizzo is a dear friend, Bob Saget's wife, and a native Chicagoan who now also calls Los Angeles home who is the multi-media / rocker-chic personality behind Eat Travel Rock. Kelly is host of "Eat Travel Rock TV," the award-winning on-demand entertainment series where she goes behind the scenes and off the cuff with master chefs, rockstars, and other creative industry heavyweights, while traveling the world. In 2023, Kelly is celebrating ETR TV's 9th year running with a milestone of almost 100 episodes released. In 2021 Eat Travel Rock AND Kelly's Production company, Eat Travel Rock Productions, both won awards at the Taste Awards. You can also find her coast to coast as a food, travel & lifestyle expert, featured everywhere from The Today Show, GMA, The Kelly Clarkson Show, EXTRA, ABC, Bravo, VH1 and more.Susan Feniger is an Iconic culinarian, author, and entrepreneur who may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, an all-day California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. Susan has co-authored six cookbooks, starred on The Food Network's popular “Too Hot Tamales” and competed on Bravo's “Top Chef Masters.” In 2018, Feniger and Milliken were named the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Tourism & Convention Board; she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood. Guests' Social Media:Scleroderma Research Foundation@srfcureKelly Rizzo  @EatTravelRock Susan FenigerInstagram - @susanfenigerTwitter - @SusanFenigerSocalo's Instagram - @socalorestaurantLINKS:Srfcure.orgEattravelrock.comwww.citizensofsound.comwww.howcanihelppod.com CALL IN LINK: https://thedrlc.org/cancer/

On this week's episode of The Healthcare Plus Podcast, host Dan Collard is joined by special guest Tyler Lyne. Tyler Lyne CEC, PCIII, Culinary Institute of America Graduate & Hospitality Entrepreneur.Dan and Tyler discuss the difference between service and hospitality and offer ideas on how the healthcare industry can learn from restaurants. Tyler shares a quote he learned from the book Unreasonable Hospitality, which says that “service is black and white; hospitality is color.” Written by Will Guidara, the co-owner of legendary restaurant Eleven Madison Park, the book explains that “black and white” means doing your job with competence and efficiency; “color” means you make people feel great about the job you're doing for them.Whether you are a chef or a nurse, this color is what separates high performing individuals and organizations from their peers. In healthcare, it also directly correlates with improving patient experiences. Listen to the full episode to hear Dan and Tyler's insights on the relationship between customer service, leadership, and employee engagement.About Tyler LyneTyler Lyne is a molecular gastronomy expert & Culinary Institute of America graduate. He has honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko and Ciano before landing his first chef job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, and Creative Edge Parties. He is currently VP of Culinary at Neuman's Kitchen. His clients have included Nasdaq, Facebook, the NFL and various red-carpet A-List events. Simultaneously, he serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco and Lucky Rooster Market Street in Miami, Chicago and South CarolinaTyler has appeared in Food Network's Iron Chef America in Battle Pasta. He has also been recognized by ZAGAT as one of New York City's "30 under 30" list of trailblazers helping to define the next wave of culinary greatness. 

Jason Evans of SilverShark Media speaks to McKenna Shea, Assistant Executive Chef at Pacific'o on the Beach and recent winner on a March 2023 episode of Food Network's TV series "Chopped."  In this podcast McKenna talks about her interest in the culinary industry at an early age, her path to Maui, joining the Pacific'o team in 2019, navigating through the challenges of the pandemic in 2020, how the industry has been changed since 2020, some aspects of industry changes that she thinks will stick around, challenges the industry is still facing, what it's like undergoing changes with the culinary team & ownership group at Pacific'o, how she ended up on an episode of Food Network's "Chopped" television series that aired in March of 2023, what it's like competing on a television cooking competition series, her goals for the future, her advice for younger women looking to work their way up in the culinary industry, and how to find out more about Pacific'o on the Beach (including some of her favorite dishes).  

Kristin Banta of Kristin Banta Events, Inc. returns to the podcast today to follow up and share some updates! Kristin Banta Events is headquartered out of Los Angeles and specializes in event design, planning, and production. She has been featured on several television stations such as Bravo, Style, Food Network, and Fox and in countless publications such as Martha Stewart Weddings, InStyle, Inside Weddings, Southern Living Brides, and the Los Angeles Times. She has even been the recipient of numerous awards including Best Social Event by BizBash and Best Wedding by Special Events. It has been over five years since Kristin was last on the podcast in episode 26, and so much has happened since then, especially the COVID-19 pandemic. She talks today about what she has learned as a result of the pandemic and how her process has changed, what is different about doing a premiere afterparty as opposed to a wedding, how she navigates burnout, how she discusses prices with clients and what her pricing strategy is, and so much more! Andy really appreciates being able to catch up with Kristin and really encourages listeners to go back and listen to episode 26 if you enjoyed this episode. He would also be really grateful if you were to share this episode with a few people you know who might also enjoy it. Be sure to also subscribe to the podcast if you aren't already so that you never miss a new episode and to leave a top review wherever you listen, as that really helps out the show and helps people find it!   This episode is sponsored by Zola, the fastest-growing wedding platform that connects today's couples with the right planners and vendors. Zola gives wedding professionals more control, better exposure, and higher quality leads - all with competitive pricing and no annual commitment. Create your free listing at www.zola.com/andy.   Have you heard about Stop and Smell the Roses with Preston Bailey on The Wedding Biz Network? Listen as Preston shares the secrets, tools, and technologies behind his extraordinary ability to create a theatrical environment out of any space. Also, don't forget about Sean Low's podcast The Business of Being Creative, where Sean discusses the power of being niched, pricing strategies, metrics of success, and so much more. You can find both shows on The Wedding Biz Network.   SUPPORTING THE WEDDING BIZ Become a patron and support Andy and the show! If you are so inspired, contribute!   Time Stamps [0:00] – The sponsor of this episode is Zola. [1:09] - Andy discusses the book that he has been reading recently. [1:59] - Hear about today's returning guest, Kristin Banta. [3:24] - Kristin shares what she has learned about herself as a result of the pandemic. [5:57] - Kristin agrees that in-person communication is different from virtual communication. [7:38] - Has Kristin made any significant changes to her process since 2017? [10:44] - Kristin reveals what's interesting about doing a premiere afterparty. [14:23] - Kristin talks on how she deals with burnout. [16:38] - Does Kristin discuss money with clients or does she appoint someone else to do so? [19:09] - Kristin explains her pricing strategy. [19:49] - Why does Kristin no longer engage as much in publicity and media? [21:40] - What about the near future excites Kristin? [23:29] - Andy reveals where Kristin can be found online.   LINKS & RESOURCES The Wedding Biz - Episode 26 Kristin Banta: Upending Wedding Traditions Harry Lorayne - Ageless Memory: Simple Secrets for Keeping Your Brain Young - Foolproof Methods for People Over 50   Find Kristin: Kristin's WebsiteKristin's Instagram PageKristin's Facebook PageKristin's YouTube PageKristin's Pinterest Page   Follow The Wedding Biz on Social: The Wedding Biz The Wedding Biz on Instagram: @theweddingbiz The Wedding Biz on Facebook: @theweddingbiz The Wedding Biz Network The Music Makers   Support The Wedding Biz by clicking here. Title Sponsor: This episode is sponsored by Kushner Entertainment & Zola.

 Anna Lutz and Elizabeth Davenport have a conversation with Christy Harrison, a journalist, registered dietitian, and certified intuitive eating counselor. Christy is the author of a new book, coming in April 2023, The Wellness Trap: Break Free from Diet Culture, Disinformation, and Dubious Diagnoses and Find Your True Well-Being. They discuss: The definition of wellness culture, how it differs from diet culture, and how the two are connected.  The rise of wellness culture and what led to food and exercise becoming a large part of the tenets of wellness culture. How wellness culture is an entry to disordered eating, and the ways in which this can affect new parents. How wellness culture impacts kids and teens. Advice for listeners to protect themselves and their kids and teens from wellness culture. Links:  Christy Harrison Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Christy Harrison, MPH, RD, CEDS is a journalist, registered dietitian, and certified intuitive eating counselor. She's the author of The Wellness Trap: Break Free from Diet Culture, Disinformation, and Dubious Diagnoses and Find Your True Well-Being (coming in April 2023) and Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through Intuitive Eating. Christy is also the coauthor, with psychotherapist Judith Matz, of The Making Peace with Food Card Deck. Christy is the producer and host of two podcasts, Rethinking Wellness and Food Psych, which have helped tens of thousands of listeners around the world think critically about diet and wellness culture and develop more peaceful relationships with food.  In addition to her media work, Christy offers online courses and private intuitive eating coaching to help people all over the world make peace with food and their bodies.  Christy began her career in 2003 as a writer and editor covering food, nutrition, and health, and she's written for publications including The New York Times, SELF, BuzzFeed, WIRED, Refinery29, Gourmet, Slate, The Food Network, and many others. Her work has been covered in numerous outlets including The Washington Post, Health, and TODAY. Learn more about Christy and her work at christyharrison.com.

How do you make the perfect pasta dish? Host of Restuarant Road Trip and Food Network's Chef Plum explains! Image Source: Getty Images

What do you have absolutely no patience for?  According to one study, society has collectively lost patience for a group of people that we all see every day! (:15) What was the dumbest argument you had this weekend?  Producer Jon was mocked for an unconventional combination of emojis! (4:07) Everyone's entitled to their own beauty standards, but if you try to tell me that spiders and bugs are cute, that's all I need to know about you! (8:16) How much do you really need to be washing your food?  Dr. Jennifer Wider spoke to Anna about which foods in your home can carry the most germs! (12:04) Do you have tier-lists for your friends?  Anna has different ranks for all of her friends but Producer Jon thinks that she's way out of line! (15:47) Producer Jon has got three crazy news stories and he's going to deliver them the best way he knows how.  Through song! (27:09) Record numbers of people have been applying for new jobs this year, but what are the interview questions you should absolutely avoid?  Anna found a study about what you should and should not say at your next job interview! (30:18) With food prices going up, families are always looking for a low cost meal that can serve the entire family.  Anna spoke to the Food Network's Chef Plum about the cheap meal she makes every week for her family! (33:41) Hank and Olivia have been married for a year, but they've always had very different work schedules. Olivia manages a high-end restaurant and goes in around 3pm and works until closing. Hank works in sales at a car dealership and has "normal" business hours. He thinks that since their ultimate goal is to start a family in a couple of years, and because the difference in schedules is a strain on time together, she should find a new job now. She's very much against it, she loves her job and thinks they've been fine for years with this schedule, why change now? What do you think? (37:31) With Raven on vacation, we are playing Craigslist Price Is Right! If you can guess the price correctly of the ridiculous item Anna describes, you'll win a gift card to Target! (46:29)

Katie Dalebout guest-hosts the show to interview Christy about her new book, The Wellness Trap! Christy shares why she wanted to write a book about wellness, the potential harms of integrative and functional medicine (and why we're understandably attracted to these approaches), the connections between wellness culture and diet culture, the legacy of the “hysteria” diagnosis and why women are still having to push back against the idea that symptoms are all in our heads, the role of social media in spreading wellness mis- and disinformation, and more. This episode first ran on our new podcast, Rethinking Wellness. Subscribe there for ongoing content! Christy Harrison, MPH, RD, is a registered dietitian nutritionist, certified intuitive eating counselor, and journalist who has been covering food, nutrition, and health for more than 20 years. She is the author of two books, The Wellness Trap and Anti-Diet, and the producer and host of the podcasts Rethinking Wellness and Food Psych, which have helped tens of thousands of people around the world think critically about diet and wellness culture and develop more peaceful relationships with food. Her writing has appeared in the New York Times, SELF, BuzzFeed, Refinery29, Gourmet, Slate, the Food Network, and many other publications, and her work is regularly featured in national print and broadcast media. Learn more about Christy and her work at christyharrison.com. Katie Dalebout is a writer who produces and hosts podcasts. Her weekly interview show, Let It Out, began in 2013 and now has over 400 episodes. In 2019 she started producing Spiraling, a mental health show she co-hosts with Serena Wolf. In 2016, she published her book Let It Out, an interactive book about using writing for emotional wellness. She now teaches writing workshops, consults with individuals and brands on creative strategy, and writes a weekly newsletter. She lives in Los Angeles where she walks everywhere like she still lives in New York. If you like this conversation, subscribe to hear lots more like it! You can also sign up to get it in your inbox each week (with a full transcript) at rethinkingwellness.substack.com. Pre-order Christy's new book, The Wellness Trap, for its April 25 release, and get access to an exclusive webinar discussing the book by submitting your proof of purchase at christyharrison.com/bookbonus! If you're looking to make peace with food and break free from diet and wellness culture, come check out Christy's Intuitive Eating Fundamentals online course.

Until you find a groove getting hired for narrative projects, most directors make their money in the non-scripted world. How can you make the most from your time doing non-scripted work? How can you help your interview subjects feel at ease? How do you know what b-roll to film? How can you keep your set running smoothly? And how does all of that translate to your narrative film work? We'll talk about all that and more with TV director Steve Abramson on this episode of the working director podcast. (Episode 40) Hosted by Director/Producer⁠⁠ Jenn Page.⁠⁠ To join our private FB group for directors, or to learn about The Working Director course that helps emerging filmmakers become working directors faster, visit ⁠⁠TheWorkingDirector.Pro⁠⁠. More on Steve: Steve Abramson a multiple award-winning Television Director for over four decades.  For 16 seasons, he directed at Dr. Phil, including two episodes on location in New Orleans examining the one-year aftermath of Hurricane Katrina.  He also directed hundreds of segments, telling the stories of countless guests. He has a wealth of experience directing, writing, and producing for many acclaimed television shows for NBC,CBS, Fox, A&E, Disney Channel, Discovery Channel, Animal Planet, FoodNetwork, and SyFy.  His A&E Biography of the Amistad revolt leader, “Cinque: Freedom Fighter,” was nominated for the prestigious NAACP Image Award. Other credits include Sightings, A&E Top 10, Disney's American Teacher Awards, CBS Morning News, The Christopher Lowell Show, Name Your Adventure, and Calling All Cooks.  He's earned one Emmy nomination along the way. He's been an active member of the DGA for 30+ years and the PGA for 20+ years.  He's also been a member of the Television Academy for over 30 years, where he served on the Directors Peer Group Executive Committee and the Primetime Awards Committee for nearly 10 years.  He's also moderated the "Directing For Television" panel for the annual TV Academy Faculty Seminar, and judged candidates for the Academy Foundation's esteemed Intern program. Steve is most proud and fortunate to have interviewed nearly 80 television pioneers for the TV Academy's prestigious oral history project, The Interviews, including Steve Binder, Pat Boone, Mark Burnett, Jonathan Murray, Richard Chamberlain, Dick Enberg, Tom Freston, Louis J. Horvitz, Arthur Hiller, Cliff Robertson, William Shatner, Nichelle Nichols, Suzanne Somers, Adam West, Patty Duke and Larry King. --- Send in a voice message: https://podcasters.spotify.com/pod/show/theworkingdirector/message

This week I spoke to Christy Harrison, MPH, RD, who, in addition to being my close friend of over a decade, is someone whose work has significantly impacted me. As a journalist she's covered food, nutrition, and health for more than 20 years. She's also a clinician working with people as a registered dietitian nutritionist and certified intuitive eating counselor. She helps tens of thousands of people around the world think critically about diet and wellness culture and develop more peaceful relationships with food. Her writing has appeared everywhere from New York Times to the Food Network, and she's written two books: 2019's Anti-Diet and her latest, The Wellness Trap. We talked about how she's handling the praise and criticism of a large platform, what well-being practices she does participate in, and in a clip from an interview I did with her on her new show Rethinking Wellness we talk about how we met in 2013. She asks me about how I got so into wellness culture so young and how my episode on her first show, Food Psych, where we talked about orthorexia was one of the early influences for this new book. We cover some topics from this book including how some of the pitfalls of modern healthcare can drive people to alternative wellness approaches and then how social media algorithms intensify this, leading people far down unexpected rabbit holes, what the care effect is, the history of the hysteria diagnosis, and much more. Show Notes:- My interview with Christy on well-being > wellness- Find Christy on the Web | Instagram- Christy's podcasts: Rethinking Wellness & Food Psych- Christy's books: The Wellness Trap  & Anti-Diet - Sign up for Jésabel's (last week's guest) and my Life Audit Workshop- Find me: @letitouttt or I'm @katiedalebout- The Podcast Kit is 50% off with code SPRING - Our newsletter to get show notes + essays by me, recs, etc.- A few spots in the Creative Clinic: more info here or email me (katie@letitouttt.com) : ) - For book recs, our bookshelf here - and I made a shop  with recs ...with shelves for guests - The Let It Out Kits: are self-study workshops for personal growing based on all I've ever learned and am learning. Thanks so much for listening to this podcast.  If you liked this episode, try out:Episode 369: Seasons of Overwhelm with Christy Harrison (Part 1)Episode 354: Don't Let It Get You Down with Savala Nolan (Part 1)