Podcasts about food philosophy

Ethan Suplee sits down with Garrett Welsh, who shares his incredible journey of losing 220 pounds and overcoming addiction. You'll be inspired by his raw honesty about sobriety, mental health, and embracing life's challenges, from loose skin to self-doubt. They dive into how he transformed his habits through simple, mindful choices, and we're excited for you to hear his powerful perspective on reframing struggles into growth.SHOW HIGHLIGHTS00:02 - Introduction to Garrett Welsh 00:16 - Garrett's Weight Loss Journey 01:07 - Struggles with Addiction 01:52 - Path to Sobriety 03:05 - Transfer Addiction and Food 04:48 - First Steps to Health 07:52 - Current Goals and Skin Removal Surgery 10:23 - Mental Health and Family History 12:17 - Social Media and Community Support 13:36 - Planning for Surgery Recovery 15:50 - Daily Routine and Lifestyle 16:50 - Balancing Work and Health 19:15 - Food Philosophy and Macros 20:40 - Past Eating Habits 22:43 - Meal Prep and Structure 23:49 - Snacking Strategies 26:05 - Breaking Bad Habits 29:13 - Reframing Perspectives 30:55 - Dealing with Loose Skin 39:46 - Approach to Cutting Weight 42:06 - Confidence and Inner Work 47:03 - Closing Thoughts Hosted on Acast. See acast.com/privacy for more information.

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Jesse Griffiths is a celebrated chef, hunter, and storyteller reshaping the culinary landscape of Texas. As the visionary behind Dai Due, a restaurant that champions sustainable, locally sourced, and seasonally inspired cooking, Jesse has mastered the art of connecting people to their food. With a deep respect for nature and tradition, he's also an author and educator who inspires others to embrace the beauty of wild game, foraging, and the flavors of Texas. In this episode, we sit down with Jesse Griffiths, the culinary mind behind Dai Due. Jesse takes us on a journey from his early days as a supper club pioneer to running a restaurant that's a beacon for sustainability and authenticity in Austin's food scene. We dive into his passion for hunting, his respect for nature's ingredients, and how he's inspiring a new generation to reconnect with their food. Whether it's rendering beef tallow for fries or crafting the perfect peach pie with lard, Jesse's insights will make you rethink what it means to eat well. What we cover:- Dai Due's Origins: From supper club to Austin culinary landmark.- Building menus around seasonal, local ingredients.- Grass-fed beef and beef tallow resurgence. - How European simplicity and respect for ingredients shaped Jesse's approach - Overcoming hurdles to create a transparent and healthy kitchen. Timestamps:(00:00) Evolution of Dai Due Restaurant(14:25) Culinary Journey and Italian Inspiration(24:44) Revolutionizing Food Sourcing and Education(33:50) Culinary Traditions and Ingredients(48:04) Financial Sustainability and Culinary Transparency(55:11) Local Food Sourcing and Humility(59:06) Mutual Inspiration Among Austin Chefs(01:04:51) Hunting Influence on Dai Due(01:15:37) Influences and Future Culinary Concepts(01:27:25) Salt and Time's Departure and Evolution*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Jesse:InstagramDai DueJesse's BooksConnect with Brett:InstagramXConnect with Harry:InstagramXConnect with Meat Mafia:Instagram - Meat MafiaX - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinX - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIAMaui Nui- 15% OFF. Use CODE: MEATMAFIA

"If you are consistently giving your body the language that it speaks, it will consistently understand what you want it to do and it will work with you." - Ashley Bagni  Ever wondered how your food choices can impact your health on a cellular level? Due to my own journey of overcoming severe gastrointestinal issues through nutrition, highlighting the profound impact of nutrient-dense foods on our overall well-being I learned the importance and effects of what we eat. Get ready to challenge traditional diet culture and empower yourself to view nutrition as a tool for effective bodily communication. At 44 I feel the better than I did in my 20's and you can too! So, what can you expect from this episode? - Understanding your own nutritional philosophy - Why calorie counting is in effective - How to talk to your body in your body's language Tune in now to unlock the secrets of nutrition philosophy and take your health to the next level! Get Your Free Weekly Tips:  thrivehealthcoachllc.com, Let's Connect:@‌ashleythrivehealthcoach or via email: ashley@thrivehealthcoachingllc.com

Ex-vegan Mollie Engelhart is the chef and founder of Sage Regenerative Kitchen in L.A. Initially committed to proving that a vegan farm could thrive without animal death, Mollie's journey led her to embrace regenerative agriculture, recognizing that nature's cycles of life and death are integral to supporting biodiversity and soil health.She transitioned her vegan restaurants to Sage Regenerative Kitchen, where she prioritizes serving whole, single-ingredient foods sourced from regenerative and wild-harvested farms. Despite facing challenges, including backlash from the vegan community and financial hurdles, Mollie remains dedicated to promoting regenerative practices, highlighting the critical role of animals in sustainable farming, and fostering a deeper connection between people and their food sources.Key topics discussed:- Mollie's transition from veganism to regenerative agriculture and why she now believes humans should eat meat- The role of regenerative practices in enhancing soil health and biodiversity.- The importance of seasonal and local food consumption.- Ethical and sustainable meat production.- Consumer responsibility in supporting sustainable food systems.Timestamps:(00:02) Regenerative Agriculture and Food Sustainability(12:30) Awakening to Regenerative Agriculture(22:28) Nature, Keystone Species, and Sustainability(36:12) Plant-Based Dilemma in Restaurant Business(39:43) Food Philosophy and Ethical Choices(52:50) Ethical Choices in Sustainable Dining(01:03:37) Supporting Regenerative Agriculture Through Consumer Choices(01:06:28) Investing in Resilient Food Systems(01:22:10) Diverse Food and Regenerative Farming(01:31:20) Corruption in the Food System(01:46:12) Empowering Health and Wellness*** SPONSOR ***CarnivoreCrowdThe CarnivoreCrowd over at CrowdHealth is bringing together metabolically healthy people to share in medical expenses. It's incredible. They're providing an alternative to health care coverage in the form of a community-based approach. It's pretty simple - you pay a monthly fee and then when your medical expenses come up you simply cover them with cash (which is often times 50% less) and then the crowd bands together and splits those costs through a crowdfunding model. We've both used this service for the last two years and love it.Check out their new CarnivoreCrowd and if you sign up be sure to use code MEATMAFIA for a discount on your first 3 months!We Feed RawI've been a dog owner for the last two years and I can confidently say that nothing has made a bigger difference than feeding my dog, Sunny, raw food. I've been feeding her We Feed Raw for the last 18 months and she absolutely loves it. If you're a dog owner who's tired of feeding their dog kibble, check out We Feed Raw and use code MEAT to get 30% off. *** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Mollie:InstagramConnect with Sage:WebsiteInstagramConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinLink to vegan protest video at Sage restaurantAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

The life of a CEO can be beyond crazy, hectic, stressful, rewarding, empowering, creative, fulfilling, chaotic.... let's just call it an emotional roller coaster! As we learned from Don Bailey (CEO of BlockBusters Tech) a couple of weeks ago, adding some mitochondrial hacks, such as red light therapy and methylene blue, significantly moved the needle in the focus and creativity departments for him. And while today's guest, Ali Bonar, whom is the CEO and co-founder of Oat Haus (yes, that nom nom granola butter that became famous on Shark Tank!), implements both RLT and MB into her wellness regimen, she happily imparts other strategies and insights that help her to stay sane and grounded whilst running a hyper-successful company. It is an amazing story with her beginning a company in her parent's garage and, in due course, winds up with her products in Target!As you may imagine, the origin story of Oat Haus begins well before she started the company in that garage. Many years prior to that, Ali was facing nutritional "information overload" that placed internal pressure on her to eat perfectly all the time, which caused food to become very rigid & stressful. Ultimately, she developed an eating disorder that spanned over 10 years.   Eventually, Ali retrained herself to have fun with food. With the support of her therapist and those who shared their own journeys with her along the way, Ali dedicated herself to helping others feel less alone. In recovery, she re-introduced nuts into her diet (something she had previously restricted for years), but her stomach couldn't tolerate them. While repairing her gut, she searched high and low for a healthy and delicious nut-free spread. Nothing resonated with her, so she decided to create her own, and the world's first oat-based spread — Granola Butter® — was born. If you found the information in today's episode with Ali particularly interesting and/or compelling, please share it with a family member, friend, colleague and/or anyone that you think could benefit and be illuminated by this knowledge. Sharing is caring :)As always, light up your health! - Key points: Introduction to Ali Bonar - 00:00:00 - 00:01:09 Ali's Red Light Therapy and Business Beginnings - 00:01:09 - 00:04:50 Growth and Food Philosophy of Oat Haus - 00:04:50 - 00:07:01 Shark Tank Experience and Entrepreneurial Perseverance - 00:07:01 - 00:13:07 Ali's Recognition and Entrepreneurial Traits - 00:13:07 - 00:18:46 Confidence and Challenges in Entrepreneurship - 00:21:14 - 00:23:23 Mental Health and Work-Life Balance - 00:23:23 - 00:24:32 Daily Practices and Personal Time - 00:24:32 - 00:27:07 Incorporating Movement into Daily Routines - 00:27:07 - 00:28:05 Stress Management Techniques - 00:28:05 - 00:29:06 Wellness Routines and Intermittent Fasting - 00:29:06 - 00:31:28 Constant Movement for Health - 00:31:28 - 00:34:52 Managing Stress and Staying Grounded - 00:34:52 - 00:38:11 Effects of Red Light Therapy - 00:38:11 - 00:40:25 Benefits and Integration of Methylene Blue - 00:40:25 - 00:42:47 Flavor Development and Customer Feedback - 00:42:47 - 00:45:01 Product Development Process - 00:45:01 - 00:48:48 Closing Remarks and Contact Information - 00:48:48 - 00:51:04 - Watch this video on YouTube - One Week FLASH SALE Special!  25% off the BioLight ReCharge Coupon code: redlightreport25Sale ends July 31st, midnight PST - To learn more about red light therapy and shop for the highest-quality red light therapy, methylene blue & C60 products, visit https://www.biolight.shop - Dr. Mike's #1 recommendations: Water products: Water & Wellness Grounding products: Earthing.com EMF-mitigating products: Somavedic Blue light-blocking glasses: Ra Optics - Stay up-to-date on social media: Dr. Mike Belkowski: Instagram LinkedIn   BioLight: Website Instagram YouTube Facebook

Episode #9:  There are turning points in our lives that define who we become, and Mareya the Fit Foodie's journey is a testament to the power of transformative change. On Positive Traction, we sit down with Mareya—a chef, a holistic nutritionist, and a brain health coach—as she shares the incredible story of how she turned her life around at 55. Battling through depression and a toxic marriage, Mareya emerged as not just a symbol of health and empowerment, but also a beacon of inspiration for anyone facing their own personal hurdles. Her dedication to wellness and self-improvement culminates in her preparation for a second bikini fitness competition, proving that transformation is boundless. Embarking on a journey of faith and entrepreneurship often requires a leap into the unknown, and Mareya did just that. The creation of her product, Eat Cleaner, was not only a response to her father's health struggles but also a leap of faith, blending her expertise in science and nutrition with earnest prayer. She recounts the process of shedding layers, akin to peeling an onion, to reveal a life dedicated to clean eating, healthful living, and the courage to take risks. The kitchen may seem chaotic, but Mareya uses it as a metaphor for life, teaching us how to navigate through our challenges with grace and resilience, much like a seasoned chef orchestrates a bustling kitchen. Rounding out our heartening conversation, Mareya invites us to consider the role food plays in building community and shaping our health. She introduces us to her food philosophy through her latest book, "Eat Like You Give a Fork," challenging us to rethink our eating habits and purge our pantries of processed foods. It's not just about what's on our plate; it's about the incremental steps we take towards a healthier existence and the flavors that truly nourish our souls. By sharing her wisdom on creating new, wholesome cravings and taking actionable steps toward a fit life, Mareya the Fit Foodie offers a roadmap to vitality that resonates with listeners at any stage of their wellness journey.   Timestamps: (02:04 - 04:18) Transforming Through Fitness and Mindset (14:38 - 16:06) From Corporate Job to Global Success (28:01 - 29:05) Navigating Success and Imposter Syndrome (40:26 - 41:32) Recognizing and Encouraging Positive Energy (47:09 - 48:07) Eat Like You Give a Fork (49:28 - 51:34) Taste Bud Reset for Better Health (54:43 - 55:57) Know Your Why   Follow us on Instagram and TikTok @positivetractionpodcast and WATCH us on YouTube!

Let's Dish! Today I'm here with the amazing celebrity private chef, Brooke Baevsky, AKA Chef Bae AKA Mayor of Erewhon. We're diving into the world of healthy cooking and swapping tips that anyone can use. From navigating dietary needs to scoring great ingredients on a budget, Brooke's got the scoop. Plus, she's sharing some insider secrets she's picked up from working with pro athletes – think veggies, balanced meals, and keeping it simple.We're Chatting:chef bae's food philosophymindful grocery shoppingmeal prepping 101tips for sweet toothsuperfoodsinflammation & allergiescelebrity cheffingwellness trends

Ever wondered why do East Asian cuisine's lack of desserts. From the subtleties of taste to the deep-rooted philosophies, explore why sugar takes a backseat in Chinese culinary traditions. Discover how genetic predispositions, cultural norms, and historical contexts shape the palate of billions. Through insightful discussions and savory insights, we unravel the fascinating world where meals end without a sweet note. Tune in as we explore the rich tapestry of flavors and traditions that make East Asian cuisine truly unique. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

Gareth Higgins was born in Belfast in 1975, grew up during the northern Ireland Troubles, and now lives in the US. He writes and speaks about the power of storytelling to shape our lives and world, peace and making justice, and how to take life seriously without believing your own propaganda. He has been involved in peace-building and violence reduction in northern Ireland and helping address the legacy of conflict, received a Ph.D. in Sociology from Queen's University Belfast, and helped teach the world's first graduate course in Reconciliation Studies at Trinity College Dublin. He also helped found the Wild Goose, New Story and Movies & Meaning festivals. Gareth leads retreats in North America and Ireland; and he founded The Porch Magazine. Brian McLaren says Gareth's new book How Not to be Afraid is “a beautiful book”, Kathleen Norris says it's “a necessary book”, and Micky ScottBey Jones says it's “a much-needed resource for skill-building through our fear and trauma, so that we might create the belonging and communities we desire”. Nadia Bolz-Weber says “I totally trust Gareth Higgins when he writes about his own fear and how it's actually possible to transform it into something powerful, something capable of healing us and the world.” Pádraig Ó Tuama says “Gareth Higgins is a friend. This book is too.” Find out more at www.hownottobeafraid.com Ari Weinzweig, Co-founding Partner of the Zingerman's Community of Businesses, is a line cook turned CEO and thought leader. He shares his learnings about positive business through his prolific writing. The first four books in his Guide to Good Leading series explore the principles, beliefs, and pillars of the Zingerman's organization. His newest work is the artisan pamphlet, A Taste of Zingerman's Food Philosophy.Ari is still actively engaged in many aspect of the day-to-day operations and governance of the eleven Zingerman's businesses across Ann Arbor, Michigan. In 2017, Ari was named one of "The World's Top 10 CEOs (They Lead in a Totally Unique Way)" by Inc. Magazine.Ari regularly travels across the country and world on behalf of Zingerman's, teaching organizations and businesses about Zingerman's approach to business through keynotes and private training. Contact him at ari@zingermans.com

Louisiana! A little French History of Acadia, Bayou Fiddle Music, Zydeco Accordion, Meet Lafyette's Finest Honky Tonk with Deano and Jo, Go To New Orleans For King Cake, Fats Domino, Louis Armstrong, Doug Kershaw, Irma Thomas, Doctor John, Neville Brothers, Clifton Chenier, Paul Prudhomme's Food Philosophy, Chris Makes Red Beans and Rice, and Fun on the Big River with Jim and Chris. “Laissez les bons temps rouler” https://www.facebook.com/profile.php?id=100086513555749https://www.patreon.com/user?u=81625843

sitting pretty while eating pretty! the girls share their personal food philosophy on how they eat to look & feel their best. listen for tips on their everyday habits in the kitchen including superfoods they lovefollow us on IG!@thesittingprettypodcast@kendelkay @cassybabby

I am not a parent. However, I work with plenty of clients who ARE parents, and we frequently discuss the challenges they face feeding not only themselves, but also their children. Raising a human is hard, the best way to feed them and in what amounts is just one layer of that onion. If you're fortunate enough to have access to food basically 24/7, how are you supposed to know what to keep stocked in the house? Especially when we live in a time where younger and younger kids have the behemoth that is the internet flooding their moldable minds?   To help us tackle some of these hard questions, I've brought on author, nutrition expert, and mother, Frances Largeman-Roth. We discuss her own experiences as a mother, her “Food Philosophy” she uses with her family, and some tips for all you parents out there who might be trying to tackle these questions. Frances's latest book: Everyday Snack Tray: Easy Ideas and Recipes for Boards That Nourish for Moments Big and Small Frances's website Follow Frances: Instagram Follow OnPoint Nutrition: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Schedule a FREE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠consultation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to learn more about nutrition coaching from OnPoint! ⁠Holiday Nutrition Guide⁠ ⁠⁠Custom Meal Planning Guides⁠⁠ Follow Braeden: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop ⁠⁠⁠⁠⁠Buoy⁠⁠⁠⁠⁠ Shop ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nutr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop ⁠⁠⁠⁠⁠⁠⁠⁠⁠Souper Cubes⁠⁠⁠⁠⁠

Evan Edwards pioneered the Thoreau College Residency from August-December 2020, when he served as the “Captain of Nourishment” – drawing on deep experience as a professional chef to plan, cook, and serve meals for Thoreau College Semester Program students and staff, while also processing produce from Thoreau College gardens and helping students plan meals for their residential houses. In addition, he taught cooking and kitchen skills workshops and led a series of academic sessions on the key figures of phenomenology, including Husserl, Heidegger, and Merleau-Ponty. At the same time, Evan used his Residency to work on his PhD dissertation in Philosophy from DePaul University, which he completed in 2022. His dissertation, entitled Autotrophy of the Other: On Food and Hospitality, drew heavily on his experience at Thoreau College, and is focused on the intersection of contemporary philosophies of food and of plant life. He is currently a visiting assistant professor in the School of Interdisciplinary Studies at Grand Valley State University.Autotrophy of the Other: On Food and Hospitality: https://via.library.depaul.edu/etd/331/#:~:text=It's%20my%20doctoral%20dissertation%2C%20but,individuals%20that%20facilitate%20our%20nourishment.Contact Evan directly @ the.laurentian.gr@gmail.comLearn more about Thoreau College and the microcollege movement at https://www.thoreaucollege.orgDriftless Folk School: https://www.driftlessfolkschool.org

Join us for a deep dive on Food Philosophy and Sherry's take on physical, mental & spiritual wellness!

The holy grail of the restauranteur is to be recognized by the Michelin Guide. Though the guide has various levels of accolades for the restaurants it reviews, the best restaurants are awarded stars; 1,2 or 3. These stars are coveted and suggest the Chef has mastered his craft from the cuisine to the hospitality. The pandemic caught Chef Dave at a disadvantage and he lost his star at Pasjolie...and he wants it back. Have a listen and hear about his philosophy not only of the cuisine but on the management of the restaurant. I think you will find it refreshing.

Today's episode is with my friend Rachael DeVaux of Rachael's Good Eats. She's a Registered Dietician, personal trainer, and has a cult following on Instagram. She grew up in Washington and graduated from Oregon State University where she started the @rachaelsgoodeats Instagram account as a college student. She now shares recipes, intuitive eating strategies, and simple workouts with more than 645,000 followers. She's such an easy, laid back lady and her first cookbook, Rachael's Good Eats, is out now. It's full of easy, laid back, nutrient rich recipes for you and your family to try. This is definitely a cookbook I'll be using throughout the year and know you'll love it too!Rachael is such a breath of fresh air. In this episode we talk about what inspired her interest in healthy eating, how she launched and grew her online business, the behind the scenes of her fitness programs and the process of writing her new cookbook, her favorite recipes and tips to share for people new to cooking, and her overall philosophy on nutrition, creating authentic content, and finding what's best for our bodies. I'm so excited for you guys to get to know her.We also cover…00:02:00 — Following Your Gut & Building an Authentic BrandWhat sparked Rachael's interest in eating healthyHow Rachael's family dinners growing up inspired herButcher BoxWhat Rachael learned in RD school that she has applied & abandoned What it was like for Rachael to build her online business and Instagram account How Rachael has built and launched her fitness programsFollowing your gut and intuition with business & personal decisions00:27:00 — A Beginner's Guide for Making Easy, Healthy Meals at Home How her new book came to be What it's like behind the scenes of creating a cookbookSome of Rachael's favorite recipes from her new cookbookStaples that Rachael always has in her kitchenTips for people who are new to cooking00:36:00 — Rachael's Food Philosophy & How to Find What's Right for YouRachael's food philosophy being gluten and dairy free How Rachael healed her gut completely How Rachael came to create her 7-day sugar detox and benefits of reducing sugar intakeRachael's personal eating preferences and styleExperimenting with foods and finding what works best for youWhat foods really make Rachael feel her bestResources:Website: rachaelsgoodeats.comRead: Rachael's Good Eats: Easy, Laid-Back, Nutrient-Rich RecipesInstagram: @rachaelsgoodeatsFacebook: Rachael's Good Eats Tik Tok: @rachaelsgoodeats Connect with Kelly:kellyleveque.comInstagram: @bewellbykellyFacebook: www.facebook.com/bewellbykellyBe Well By Kelly is produced by Crate...

It is with great excitement that I kick off series 3 today with the award-winning chef, food educator, writer, and climate change activist Tom Hunt. Through his approach, he aims to inspire people to reduce waste, eat more sustainably and take #ActionforClimate.Along with food culture, we talk about food identity (be sure to check out Tom's recipe for what he thinks best represents him), tackling food poverty, and the importance of understanding the past in building a better food system. And, if you're looking for some tasty tips, check out what Tom makes with stale bread and herbs... Hosted on Acast. See acast.com/privacy for more information.

E161 Bonus Episode Food Philosophy 2 by Seasonal Bounty Podcast

E153 Bonus Food Philosophy by Seasonal Bounty Podcast

In food, there are household names. And then, there is Delia Smith. So synonymous is she with cooking that her first name was included in the Collins English Dictionary in 2001. For four decades, her TV cookery programmes were primetime viewing, and when they ceased in 2013, she moved her cooking lessons online. She has sold more than 21 million copies of her recipe books. Her seasonal recipes were so popular that supermarkets would run out of ingredients when she cooked with them. - Notably cranberries in 1995. So influential were her books and broadcasts that Queen Elizabeth II made Delia Smith a Companion of Honour. At Christmas, Sheila Dillon invites Delia, now 81, into her kitchen to reflect on her long career in food and cooking, but also to talk also about other passions. Her lifelong interest in spirituality and philosophy as reflected in her 2022 book, 'You Matter', politics, and football, and her dedicated work to make Norwich City Football Club a food destination. Jamie Oliver and Angela Hartnett tell Sheila about the legacy Delia has left on their own careers in food. Cooking teacher Angela Holding bakes Delia's sticky toffee pudding and talks about the legacy Delia's books have had on aspiring cooks everywhere. Presented by Sheila Dillon. Produced by Clare Salisbury for BBC Audio West & Wales.

Called Levels Kitchen, the video series features delicious recipes alongside principles of cooking for metabolic health. Author: The Levels Team Link to article: https://www.levelshealth.com/blog/why-dr-casey-means-food-philosophy Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

I am soooo excited about our guest today! Nita is the Registered Dietitian behind Carrots & Cake Balanced Nutrition Consulting as well as the co-founder of Happy Healthy Eaters. Nita is a mama of two boys, and she teaches people how to nourish their bodies without sacrificing flavour and the things that bring them joy. I've personally learned so much by following her on Instagram whether it was mindset switches in the way that I look at food or tasty, nutritious recipes. We talk about everything from food philosophy, how to have a "balanced" diet, tips for parents with kids who are picky eaters, and so much more! TIMESTAMPS 0:00 - Intro 3:52 - What is Carrots and Cake and who is Nita Sharda? 6:35 - Who do you serve? 8:43 - What is Happy Healthy Eaters? 12:06 - Current state of business 13:35 - Key tips for parents with kids who are picky eaters 17:34 - Food philosophy 20:28 - CARB CONVERSATION 27:04 - Balance 30:27 - Favourite parts of having your own business/brand 34:38 - How can people make healthy eating more accessible? 36:37 - Outro Thank you so much for tuning in, and stick around for weekly episodes every Monday at 7am CST! WHERE TO FIND NITA: Instagram - https://www.instagram.com/nita_sharda Book With Nita - https://alittlenutrition.janeapp.com/#/staff_member/8 General Links - https://linktr.ee/nita_sharda WHERE ELSE TO FIND ME: Website - www.taylerfrancisco.com Instagram - https://www.instagram.com/taylerfrancisco/ https://www.instagram.com/taylerfranciscoinc/ YouTube - https://www.youtube.com/watch?v=ppZtQa_lOLc&t=331s TikTok - https://www.tiktok.com/@taylerfrancisco?lang=en Tiny Moments Podcast Instagram - https://www.instagram.com/tinymomentspodcast/

This episode poses an important question. It may sound like a strange question to ask. Well, if it does sound strange then you've already gained some deep insight into your eating habits. Let's take a deeper dive together and see what jewels we can discover that will strengthen our practice! --- Support this podcast: https://anchor.fm/plant-powered-buddhist/support

Discussions about food often “bump up against philosophy” according to an actual philosopher, whose book helped me to think more clearly about food.

Are you obsessed with the daily routines people use to set themselves up for health, happiness and success? Then you're going to absolutely flip for this episode. Nick and I are going deep into the details of the daily routines we've consciously tried, tested and refined in order to radically improve our performance, productivity, joy, play, rest, presence and more. You'll also hear how having a baby has changed the framework of our days, and how we've adapted our daily rhythms in order to spend as much quality time with our little one as possible. Tune in to discover the genius way we structure our work time (which allows us to get more done in a few hours than most people do in a day), the workout routines that are giving Nick major results right now, the green juice recipe that's given me the glowiest skin of my life, and the exact nutritional combos we eat at specific times of the day for optimum health and energy.Head to https://melissaambrosini.com/423 for the show notes.My newsletter: melissaambrosini.com/newsletterMy instagram: @melissaambrosini See acast.com/privacy for privacy and opt-out information.

There are so many contradictions in the nutrition needed to fuel your riding/workouts and the food you want to eat while you're off the bike. This episode clearly tells you what those differences are and how to navigate them so you can control your health and performance simultaneously. I also lay give you a good idea on my current "food philosophy." The Weekly Thoughts include my first XC ride on the new Specialized Epic, Family dynamics during vacay, and more!

Hey #HEALTHYHUNNIES! If you don't know who I am - hey! My name is Emmie! I am the go-to nutritionist for weight loss on a plant-based diet. On this channel, I teach you how to lose & maintain your desired weight through a high carb vegan diet. My diet is naturally high in carbohydrates and low in fat. It is incredible because you don't have to count calories, you don't need to portion control, and you don't need to overexercise in order to lose weight! We are all about abundance and learning your body's natural hunger & fullness cues through eating a WFPB (That means whole foods, plant-based) diet. Other common terms to describe this diet are oil-free vegan, SOS-free vegan, and HCLF or WSLF vegan! Welcome! I am SO happy you are here! Slim on Starch Program: www.healthyemmie.org Facebook Group: https://www.healthyemmie.org/joinhealthyhunnies YouTube Channel: https://www.youtube.com/c/healthyemmie Instagram: https://www.instagram.com/healthyemmie/?hl=en Email me: HealthyEmmie@gmail.com

A food philosophy is a wonderful tool to help you get clarity on how you feel about food and to help your beliefs guide your decisions about food in your home, making food choices so much easier! Read on for more on how and why you might want to try it! The planned prepped and productive food philosophyWe believe that all Foods FitWe believe that a healthy diet is made up of a sum of it's components and not any one individual food.  Because of this we understand that no one food can break the diet and we don't support the idea of bad foods. We remain neutral about foodWe do not label foods as good or bad.  Food is food and we try to keep the food police at bay by not moralizing food or food choicesWe believe in feeding our bodies regularly We know that we are at our happiest when we are fed, so we strive to consider how we will keep our bodies fed throughout the day and to eat regularly. We strive to include protein and a fruit or vegetable at every mealWe know that certain foods keep us feeling our best! In order to stay feeling full and fueled mentally and physically we attempt to include protein and a fruit or vegetable to make sure we are meeting our needs. We believe that foods and meals should support the physical and mental/emotional healthWhile we absolutely believe in the power of whole, nutrient dense foods, we also believe that food helps us connect and love OR that it can help us in times of stress.  We are happy to eat foods that are less nutrient dense if it supports family bonding or togetherness or if we are in a time of emotional distress and we need extra support.  We try to follow the 80/20 rule and eat foods that support our physical bodies 80% of the time.  We also understand that foods that are good for our physical bodies can also help us out of emotional ruts when we have to time and energy to prepare them.We believe in cooking from scratch most of the time (but also in using shortcuts that make sense)Pre-cut veggies? Sure! Sauces that are about the same nutritionally from the store as when they're made from scratch? Sign us up!  We try to cook when it matters and cheat when it doesn't. We believe in planning and preparing so food prep can be a small part of life instead of being all consuming and we are willing to eat a B level meal that saves us time and energy for more important things. We know we can eat well even when we keep our meal plan simple, and even if we repeat meals often.  We don't want food and meal prep to consume our lives so we try to keep meal prep to 30 minutes or less on weeknights and we try to choose meals that are simple to prepare and don't cause immense stress to prepare. We know that food can be fun, taste great, and be nourishing at the same timeThrough strategic planning and prep we can enjoy great food without stress and overwhelm. Resources: To abstain or moderate Jody MooreDecision Fatigue

WELCOME to The Produce Industry Podcast LIVE in Seminole, FL at the re-GRAND OPENING of EARTH FARE grocery store. Come Join us as we chat with Laurie Aker, Community Relations Coordinator & Spokesperson for Earth Fare about their FOOD Philosophy, Corky Anderson, Director of Produce at Earth Fare about the growth of their supermarkets and promoting FRESH PRODUCE and Ross Nelson, Vice President of Retail Execution at Indianapolis Fruit Company our Standard Sponsor about the partnership and distribution between Indy Fruit and Earth Fare. Join as we interview LIVE at the store on July 24, 2021 from Earth Fare's Produce Department. https://www.earthfare.com FANCY SPONSORS: Terra Exports: https://terraexports.com, Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com & Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com CHOICE SPONSORS: Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: Indianapolis Fruit Company: https://indyfruit.com and John Greene Logistics Company: https://www.jglc.com

In this episode, Eric Jackson discusses his experience in the theater as he toured around the country, building his knowledge of Broadway and bringing lessons off-stage to his new career. Ss Sonoma Community Center's creative director, he also shares some of the programs they offer including fiber arts classes and the trashion fashion show extravaganza. Then, Elizabeth Takeuchi-Krist talks about her journey to Sonoma, her Asian-american identity, and the story and philosophy of the Starling Bar which she owns and runs. She shares the way music plays a central role in the bar's identity, how she got involved in the food industry, and the different roles she plays in the Sonoma community.

In this episode Emma sits down with Rio Olympic Bronze medalist and runner for New Balance/Team Boss, Emma Coburn. They chat all about Emma's progression in the sport, how she has handled the pressure over the years, Boulder running culture, her food philosophy, writing a cookbook, and much more. You can find Emma on Instagram at @emmaabrahamson and on her YouTube Channel. Follow Convos Over Cold Brew Podcast on Instagram at @convosovercoldbrewpod. Follow Emma Coburn on Instagram at @emmacoburn.

Elyse Kopecky, Author, Runner, and mom, spent her college cross country and track careers at UNC with Olympic marathoner Shalane Flanagan. This began their friendship and unanticipated journey toward co-authoring cookbooks; so far they’ve published “Run Fast. Eat Slow.” and “Run Fast. Cook Fast. Eat Slow,” and their third book “Rise and Run” is set to launch in October 2021. Elyse focuses on a proper diet, after not having a period for several years and having multiple bone injuries due to underfueling. After realizing the connection between diet and running health, Elyse enrolled in the Natural Gourmet Institute; she’s now an opponent of restrictive diets, supporting sustainable nourishment for runners. In this episode, Elyse shares her experience of not getting a natural period until age 30, going on birth control to force a period, getting many stress fractures in her running career and eventually changing her whole food philosophy. Now she’s sharing her knowledge about fueling with the rest of the world with her cookbooks. “Don't stress about the small moments because they'll all add up to big moments.” - Elyse Kopecky

What we put into our bodies has a direct effect on our mood, the way that we feel, and how we experience life. It ALL starts with what you are putting into your body. Food is power, and it has the ability to make you feel like your best, most incredible self! In this episode, I break down what it means to me to follow a plant-based diet and how I use food combining as a roadmap towards eating to feel my best, both mentally and physically. I explain what I eat in a typical day and what works for me to feel like my best self. I hope to inspire you to adopt some of these principles and see how they effect your life! X Mentioned in this episode: Coconut Yogurt – My Picks Bread – My Picks No Bake Banana Bread Bars Recipe My Favorite Clean Chocolate – Hu Chocolate (code: "lemonsworthlovin" for 15% off) The Probiotic I Take – SEED (code: “worth15” for 15% off) ------- Follow Worth on IG: @lemonsworthlovin Follow the Podcast on IG: @worththepodcast Learn more at: https://lemonsworthlovin.com/ Contact Worth: lemonsworthlovin@gmail.com

Not only is today a special day because Michelle's second cookbook, Real Food Every Day is OFFICIALLY out in the world, but Michelle and Brad want to share a little more about the heart behind the cookbook. Not to mention, some behind the scenes tidbits. Listen to today's episode to hear about how their relationship with food has evolved over the years and how that's reflected in the book. Also, Michelle shares a couple fun stories about the recipes in the book as well as her future plans for books, the podcast, and more!Things We Discussed In The Episode/Episode Highlights: Michelle and Brad discuss the evolution of their food journey and how it ties into the new cookbookMichelle shares the groundbreaking moment of when she told Brad she was going to start a blogMichelle gives the inside scoop on the heart behind the cookbook, and she might even share a few stories about a couple of the recipesMichelle shares her future plans as a blogger, author, and podcasterLinks Mentioned in Episode/Find More on The Whole Smiths:Get 15% off Real Coco Creamers on Amazon with the code: GETWELLTHY15Order my new cookbook HERE!IG: @thewholesmithsIG: @getwellthypodcast

Michelle Smith is the food + lifestyle blogger behind the Whole Smiths and today we’re diving into how her philosophy around food has shifted over the years, tools for taking away food rules and shoulds (especially for new moms), and getting to a place of a more peaceful relationship with food and our bodies, and...Read More »

Come join us live as we chat about our philosophy around food flexibility!⁣ If you‘re struggling to find the balance in your nutrition and you feel like even one “cheat” will wreck your progress, this convo is for you. ⁣ Make sure to check out the nutrition highlights on our @fit.and.social Instagram page for more about how you can apply our philosophy to your current routine. ⁣You can also go back and listen to DGAF podcast episode #96 to hear our full theory behind the 80/20 rule, the 85/15 rule, and the 90/10 rule. PS - Our inbox is always open! Send us a message on Instagram @fit.and.social or email us at get.fit.and.social@gmail.com if this resonated with you and let’s connect. We’re always here to help! --- Send in a voice message: https://anchor.fm/lauren-mayer6/message Support this podcast: https://anchor.fm/lauren-mayer6/support

This episode we’re talking to a friend of mine, Joey Tuminello. Joey, like me, works on a number of quite different questions in philosophy, so our conversation covers a lot of ground. We talk about the difference between food and drugs; eating invasive species; animal ethics and food ethics in the Jain religious and philosophical tradition; and we finish up by talking about his work for the activist group Farm Forward, and how that work connects back to his philosophical commitments. Show Notes:UPDATE: Joey Tuminello, our guest on this episode, teaches at McNeese State University. Louisiana has been hit hard by Hurricane Laura, including Lake Charles where the school is located (you can read about it here: https://on.natgeo.com/3mGHufL and here: https://nyti.ms/2RQbc3J). Please consider donating to https://www.the15whitecoats.org/. Their usual work is providing resources for students of color in medical school (which is a great cause on its own!), but Joey tells me one of their founders is actually from Lake Charles and donors can now earmark donations for Hurricane Laura relief.Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!Joey Tuminello was our guest today. Check out his writing on Academia.edu and he said you can email him if you have questions about this episode at JosephT at farmforward.com.We spent a lot of time talking about Farm Forward, where Joey is a program coordinator. Check out their work!We talked about a lot of books! Probably the main one though was Eating Animals by Jonathan Safran Foer.Food Philosophy: an Introduction by David Kaplan (I'd love to have him on the show some time) is a great book we also discussed.Joey also mentioned the book Cooking Eating Thinking edited by Deane Curtin and former guest on this podcast Lisa Heldke.Here are some other books we talked aboutI Drink Therefore I Am: A Philosopher's Guide to WineNutritionism: The Science and Politics of Dietary AdviceThe New Wild: Why Invasive Species Will Be Nature's SalvationInvasion Biology: Critique of a PseudoscienceThe Ethics and Rhetoric of Invasion EcologyOn AnimalsThe "invasivore" movement's website we discussed was eattheinvaders.orgThe intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and the title of an autobiography I would definitely read. It was performed and shared by The Dan River Ramblers under a Creative Commons license.Here's Joey's recipe (which by the way I made in a regular pressure cooker and can attest it was delicious!):"Instant Pot Vegan Louisiana-Style Red Beans & Rice (adapted and veganized from Camellia Brand Beans' recipe)I chose to share this recipe because it represents my own trajectory towards veganism after growing up in south Louisiana. We have some of the best-tasting food in the world, but much of it is steeped in meat and animal products. This also comes along with a lot of assumptions about authenticity and the perceived need to include meat, animal fat, etc. in our traditional dishes. Part of my interest in food ontology stems from my continual reflection on the concept of authenticity in Louisiana cuisine, as well as my view that we can retain and even enhance and develop our cultural identities without the need for animal products. Plus, I cook this all the time and it's delicious, easy, and perfect for leftovers.Ingredients:· 1 tablespoon oil· 1 pack of Beyond Sausage Original Bratwurst (14 oz.), or other vegan sausage· 1/4 stick (or 1/8 cup) vegan butter or margarine· 2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)· 1 tablespoon minced garlic· 1 lb. dried red kidney beans· 6 cups water· 4 bay leaves· 6 tsp. Better Than Bouillon vegetable base (or other stock/bouillon cubes)· Salt to taste· Creole/Cajun seasoning to taste (e.g. Tony Chachere's)· 1/8 tsp. cayenne pepper (to taste)· 1/4 tsp. liquid smoke· 1.5 tsp. vegan Worcestershire sauce· Start with 1 tsp. of each of the following (add more to taste):· garlic powder, onion powder, smoked paprika· Green onions (for garnish)· Hot cooked riceDirections:1. Rinse and sort beans (no need to soak overnight).2. Press the Sauté button on the Instant Pot, add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.3. Add 1/4 stick vegan butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear.4. Add cooked sausage back to pot, along with the beans, water, bay leaves, and Better Than Bouillon vegetable base. Stir.5. Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 100 minutes at high pressure.6. When the timer beeps, allow the pressure to release naturally for 30 minutes. Then, turn the valve to venting.7. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, cayenne pepper, liquid smoke, vegan Worcestershire sauce, garlic powder, onion powder, smoked paprika, Creole/Cajun seasoning based on above amounts.8. Serve over hot cooked rice.9. Garnish with green onions."

How I think about food has evolved over the years, and that’s changed how I cook as well. These three Charleston folks: Ann Marshall of High Wire Distillery, Kevin Johnson of The Grocery, and Bob Cook of Edmund’s Oast, are some that inspired me onto my current path of eating local, cooking better, and practice instead of perfection in the kitchen, so I revisit three of my earliest interview subjects to chat specifics.

Connecting with a bigger purpose behind what we eat is critical for long term success and sustainability as humans and athletes. I check in with a status report on my own food and nutrition philosophy with discussions on veganism vs. plant-based, ethical and moral implications of what we eat, and why athletes should look beyond performance in diet. Visit intheflownutrition.com to learn more about all things In The Flow. 

​In the age of diet dogma and copious amounts of nutrition information available at your fingertips, I think it is more important than ever to turn inwards and ask yourself what is working for you. What is your food philosophy and are you living in alignment with it? Surprisingly, although many women can quickly tell you their food beliefs, they aren’t necessarily living in line with those beliefs. Check out this episode to get clarity around your own beliefs about food and examine if those beliefs are serving you or not. You can listen here: https://graceandgrit.com/podcast-198/ And, grab your free template here: https://graceandgrit.com/nourish   ****   Are you loving the Grace and Grit Podcast?  Help us keep the mic on! Become a Patron: https://www.patreon.com/graceandgrit Leave a Review: http://bit.ly/GGPReview Looking for more Grace and Grit? Visit https://graceandgrit.com/

Ireland’s best-known cook Darina Allen on how we still need to change the way we think about food. Plus: how one couple turned Portugal’s economic downturn into a gastronomic opportunity and why some of the world’s best knives come from south London.

So this week we are attempting to share how we feel about food, nutrition and how we have come to fuel our bodies! With so much information, propaganda, personal agendas, personal beliefs, marketing, studies/etc {whew!} out there something as simple as how to fuel your body can feel incredibly daunting. We prescribe to the belief that food shouldn't be confusing and we hope this episode helps you to listen to your own intuition combined with education to find what works best for you!

Kelsey Heenan, aka TheDailyKelsey, is a fitness and nutrition coach, as well as a co-founder of HIITMAX. Kelsey has dedicated her life to improving peoples' lives in the fitness space. But before she could help others, she first had to help herself recover first—from an eating disorder that sent her life spinning. With patience and dedication, Kelsey developed a healthy relationship with food, exercise, and her body, and knows that you can too.   @thedailykelsey @hiitmax @hiitburn   What IS The Daily Kelsey? How did she get into health and fitness? [2:02] Spiraling into food restriction, body obsession, and an eventual eating disorder [5:08] Facing shame and barriers to recovery [10:17] The most helpful tools for recovering from food obsession [13:05] Building confidence around food choices [19:40] It's not about the food: overcoming mindset challenges and outside pressures [21:02] Creating HIITBurn and opening up a conversation to help other women [27:24] Seeing damaging things on social media [30:17] Kelsey's Food Philosophy [32:37] How to handle body-image changes [34:17] Kelsey's current biggest struggle [36:15]   Get 20% OFF Organifi products at organifishop.com with code ‘thebestlife'   Don't forget to leave us a review and subscribe so you never have to miss an episode! Comments and questions can also be sent to info@thebestlifepodcast.com, and you can head to thebestlifepodcast.com to join our Facebook Group.   FOLLOW KELSEY: @thedailykelsey FOLLOW US ON IG: @TheBestLifePodcast FOLLOW JILL: @jillfit FOLLOW DANNY J: @dannyjdotcom   You can also follow us on Facebook @Jill Coleman @Danny-J

Jessica, Jill & Jennifer are cofounders of SHINE Restaurant and Potion Bar as well as co-authors of the cookbook, EAT DRINK SHINE. Having made food their lives’ passion, The Shine Triple ‘Blissful Sisters’ as they call themselves, share their food philosophy, healthy living tips, family-­friendly recipes, and stories about sisterhood in their cookbook, EAT DRINK SHINE: Inspiration from Our Kitchen, Gluten-­Free and Paleo ­Friendly Recipes. The relationship you have to food is similar to the relationship you have with yourself and how you connect to the world. So what is your relationship to each of these aspects of life? Sisters Jessica and Jill join us on the show today to cover some important topics- how important it is for restaurants to take action on bringing healthier options to the community, how to feed our children well, and how to tap into the magic within each and every one of us. And guess what, our show was filmed in front of a LIVE audience inside of SHINE the Restaurant! (The video version will come out soon.)  When you’re done with this show, make sure to ask yourself how you are called to look deeper into the power we have to make healthy, magical food choices for ourselves and our family. And if you haven’t been to Boulder or their SHINE Restaurant and Potion Bar, put it on your list to attend very soon! They're leading the way on how restaurants can provide healthy, well-sourced, nourishing food.  You can check out their cookbook here. Enjoy!   Notes: 2:50 - how Shine restaurant started 8:44 - the values and infusion of those in culinary lifestyle 12:06 - how to choose a health conscious restaurant 14:30 - the shine potions 35:05 - how to make smart eating decisions as parents and for kids 41:40 - how the food kids eats impacts their mood and immune system 45:50 - tips on relating to your food and getting good intake 51:24 - what it means for the Shine sisters to elevate their state Links: the Shine Restaurant and Potion Bar Shine Potions where to buy shine potions Shine potions on Amazon abbazia from the mimosa tree the reset button drink the EAT DRINK SHINE cookbook ideas for natural sweeteners: coconut sugar, pure maple, raw honey bamboo straws Shine Newsletter for free recipes! Quotes: 45:52 - 45:58 “Really listening - like deep deep listening to your body. Your body really knows what it needs.” 46:43 -46:50 “Truly you know what’s best for your body. It’s important that people really listen.” 48:19- 48:25 “I think we underestimate what we can do in our homes, and how quick and simple it can be.”  

Here's what you have been waiting for, Mike and Michelle enter the world of food! Mike brings up how he used to approach food as a fitness trainer five years ago and how he changed this approach much to the appreciation of his clients. This week we touch on processed foods and how to eat them, serving sizes, how counting calories doesn't work, and enjoying food while connecting with others. Mike always has an example so be on the lookout for stories on butter cake and burritos. Enjoy!

What is my food philosophy? What is yours? Do you have one? Are you living like it? I talk a lot about food and share a lot of the way I eat and the way I don't eat, but today I want to share with you exactly what my food philosophy is. It's not about macros. It's not about calories. It's not even about fat loss. You might be surprised by a few things and I'm so excited to share it with you! https://primalpotential.com/551/ Before we dive into the episode: today I shared an opportunity for you to take a sneak peak inside the winter 12 Weeks to Transformation! While the podcast is mostly about information and strategy, the 12 WT is all about action. It's about getting off the sidelines, into the game, and returning to action every day. In addition to weekly challenges, a guided daily journal, a private Facebook group and weekly live Q&As, I also share short daily coaching audio messages to help you return to your intentions each day, no matter what's going on in your life. Want to experience 5 days of those short coaching messages? Share your email address here and you'll get coaching messages right to your inbox for the next 5 days! Get 5 days of coaching messages delivered right to your inbox

What we're talking about it this episode! Why you can have your own food philosophy that fits your specific needs Simple strategies to break up with sugar in a way that nourishes you Identifying distinct meals and preparing yourself for the keto journey Thinking ahead and planning your day around getting hungry Creating freedom around when you get hungry and feeling satisfied by your meal   Episode Summary: With a new year comes new intentions and goals. For many of us, those goals should be related to breaking up with sugar. That’s why I am joined by the wonderful, 2-time New York Times Bestselling author and certified nutrition consultant, Diane Sanfilippo. Diane is the founder of Balanced Bites and a warrior for dialing into nutrition that serves you on an individual level. Through her own experience ditching her heavy grain-based diet to regulate her appetite and blood sugar, Diane realized there was a more natural and sustainable solution to regaining your health. Through adjusting her nutrition to a ketogenic diet, Diane has helped herself and thousands of others create metabolic freedom through food. Today Diane is sharing all of the ‘whys’ and ‘hows’ of maximizing your bodies potential through food. If you are curious about keto, Diane is the ‘soft landing’ to help you understand the ketogenic diet and how to find the right way to eat for you. If you are struggling with cravings, still afraid of fat, or don’t know what is going on with your body, this episode is for you. Diane seeks to inspire others through information about nutrition and to find the right diet for your body type, no matter what you ultimately decide on. She is creating instant wins to move the needle in your health, and helping women become empowered in their own bodies. Have you tried a ketogenic diet? What results did you see? Let us know in the comments on the episode page!   Quotes: “That was like the first eye-opening moment for me about what we are eating in a way that affects our health in ways more than just weight loss.” (9:37) “It's really that freedom, I don't have to freak out at this moment where I have started to get hungry because I am not going to get to that crazy hangry place.” (16:30) “We really cut ourselves short when thinking and planning ahead about food. And I’m not saying to get obsessive about it, its just more being thoughtful about your future self” (28:38) “I think people beat themselves up way too much, and I have seen this a lot in the keto community. Where people are like ‘well if I do this, will I not be keto?’ and I’m like, ‘are the keto police going to come get you?’” (43:18)   Resources Mentioned: Keto Quick Start by Diane Sanfilippo Practical Paleo by Diane Sanfilippo The 21-Day Sugar Detox Diet by Diane Sanfilippo Balanced Bites.com The Balanced Bite Podcast Follow Diane on Instagram Diane’s Keto Quick Start Touring Schedule Diane Sanfilippo.com Pre-Order the Essential Oil Hormone Solution   Other Resources: Check out the full show notes page Keep up with everything Dr. Mariza Follow Dr. Mariza on Facebook | Instagram | Twitter | Youtube

Do you want to feel better in your body?  What if you could heal your relationship with food?  Learn an empowering nature-inspired food philosophy that nourishes your body from the inside out (and probably not what you were taught in school). Episode resources at: www.jennihulburt.com/31 --- Send in a voice message: https://anchor.fm/wild-wellness-podcast/message

This week JD shoots the shit with guest Mallory Vining. Mallory is a Pastry Chef. Topics discussed include, but are not limited to: culinary schools, food as an experience, creating deserts/recipes (and who owns them), ancient bees, food trends, and pun based restaurants.  This is what Mallory looks like.

Sherry is the author of Return to Food - the life- changing anti-diet. Having been twice her present size, Sherry lost the weight without dieting and details her philosophical approach to developing a healthy relationship with food, your body and the planet. She has been a chef, nutritionist, food philosopher, the Victorian Chair of Nutrition Australia, the Melbourne President of Slow Food and the Co- Founder of the World Wellness Summit. Former TED Alumni and TEDxTokyo 2009 Presenter. Presently she runs the Return to Food Academy which is an online school training food coaches to make a healthy living and is the creator of the Sweet Freedom Project - which is dedicated to helping people get sugar-free naturally for life. Connect with Sherry: www.returntofood.com and www.sweetfreedom.ca With hosts Andy and Mike Zaremba Sponsored by: www.floathouse.ca www.vancouverreal.tv Vancouver Real Media Inc.

Ryan Gable is a veteran radio personality and producer for his show “The SecretTeachings.” He presents his own research and unique analysis on each in-depthepisode while welcoming guests from around the world.The Secret Teachings hosted by veteran radio host, researcher and writer,Ryan. Named after the philosopher Manly P. Hall’s great work The SecretTeachings of All Ages, Ryan presents his own research and welcomes guests fromaround the world, including authors, investigators, activists and whistleblowers.The show focuses on the Synchronicity of Alternative News, Health (includingGMO & Organic), Alternative (ancient) History, the Paranormal, Astrotheology(Religion & Astronomy), Transhumanism, Alchemy, Artificial Intelligence,Science, the Occult, Magic(k), Politics, Symbolism, Philosophy, the Esoteric, andthe Secret Doctrine.No subject is off limits and because of this Ryan has been removed fromtwo separate networks, including the Art Bell/Keith Rowland Dark Matternetwork and WPRK 91.5FM, for refusal to censor content relating to varioussubjects.Ryan is also an author ofthe comprehensive books: “The GrandIllusion: Slaves to Perception,” “FalseProfits & the Lovers of Children,” ”ThePersistent Illusion,” “The TechnologicalElixir,” and “Food Philosophy.” Ryan’sshow and books focus on the Synchronicityof Alternative News, Health, and History,Philosophy, the Paranormal, Symbolism, theOccult/Esoteric, Alchemy, Magic(k),Politics and more, in the most distinct way.You can find Ryan on his website at (www.TheSecretTeachings.info),on Facebook, or you can email him at rdgable@yahoo.comMusic By Chronox and Spaceboy at spaceboymusic.com

Meet Cinzia Cozzolino, aka Nutrition Darling – a qualified nutritionist and healthy food entrepreneur. Growing up in an Italian family, she has real food and home-style cooking etched into her DNA. But after living the rock n’ roll lifestyle for many years, Cinzia had an awakening when it came to her health. She did a Listen In The post SHY 17: Cinzia Cozzolino (aka Nutrition Darling) – The smoothie goddess with a real food philosophy appeared first on The Wellness Couch.

Drew and Lynn welcome Tiffany from Whole Fork, a former Chemist with a passion for eating. Tiffany started her career working for the Department of Defense analyzing and measuring chemical components of various substances. Her scientific way of looking at things has enticed her to buy products from the EU instead of the U.S., follow her own version of the Paleo diet, and spread the belief that people can make companies change by voicing their opinions about additives in products. In this episode, she shares the misnomer behind the “all natural” labels in the U.S. and which ingredient essential oils and gasoline have in common.   Key Takeaways: [6:23] Whole Fork started as a community on Instagram, then bloomed into a blog and recipe website. [9:02] Tiffany detected chemicals for the Department of Defense by creating a mass spectrometry  device which analyzed various types of samples. [16:04] The purpose of essential oils in plants and common additives, including hexane, found in commercial brands. [26:53] Let’s talk about the Paleo Diet. [32:48] The emotional problem associated with following a diet religiously. [37:00] Myths and trends paint a false picture of the Paleo Diet. [42:43] Intuitive eating is paying attention to how your body responds to certain foods and food combinations. [47:48] The Lightning Round - Motorcycle Mama.    Sponsors: EverlyWell - Use this special link for 10% off or use the code Fit2Fat2Fit when you check out Quest Nutrition Dollar Workout Club   Mentioned in This Episode: Fit2Fat2Fit FIT2FAT2FIT Spartan/Tough Mudder 8-week Training Program @fit2fat2fit - Drew on Social Media Email Drew: Drew@fit2fat2fit.com 2FitatHome @2fitathome - Lynn on Social Media @LynnnManning on Snapchat Fit2Fat2Fit on A&E Whole Fork @Wholefork on Instagram Email Tiffany: Tiffany@wholefork.com

The Clever Cookstr is joined by awardwinning cookbook writer Nigella Lawson, here to talk about her new book, Simply Nigella, out now from our sister company Flatiron Books. She shares her food philosophy, the joys of bowlfood, and advice to aspiring cooks. Read the full transcript here: http://bit.ly/1P9bJqO

In this episode of Off Topic Hugh Linehan and Fionn Davenport explore hispter foods and their discontents with food writer Catherine Cleary and DIT lecturer in Culinary Arts Dr. Máirtín Mac Con Iomaire. Later in the podcast they discuss the place of philosophy in Irish life with Joe Humphreys and Cathy Barry from NUI Maynooth and whether Irish people are more comfortable to engage more deeply with issues within an artistic context only. Finally Fionn and Hugh celebrate the launch of Facebook's Impressions and Nobel Prize for Literature Winner Svetlana Alexievich. Off Topic is a weekly culture and ideas podcast. It is researched by Declan Conlon and produced by Sinead O'Shea.

This episode, I'm joined by Tamar Haspel, who writes a column for the Washington Post called Unearthed. Tamar recently wrote about the problem with embracing a given food philosophy too rigidly. It's a thought-provoking piece. Tamar talks about it in this episode. 

Highlights of Episode 168   "Hit the Gym with a Strength Coach" - Pat Ward, Sports Science Analyst with the Seattle Seahawks, is on to talk about his experiences collecting and analyzing data at Nike, as well as the Seahawks; The Context of Data; Asking the Right Questions; The Physiological Buffer Zone; The Least You can Do with Data Collection.   "The Coach's Corner with Coach Boyle"- Coach Boyle talks about some feedback from our conversation last week about "McGill and the RFESS"; a forum discussion on "Back Pain and the Trap Bar"; an article he posted on his blog called "Winning vs. Development" and his blog post about "Gratitude Writing".   Check out Coach Boyle's Functional Strength Coach 5   "Ask the Equipment Experts with Perform Better" - Erin McGirr joins us to talk about the HUGE SUMMER SALE. "The Business of Fitness with Results Fitness University"- Rachel Cosgrove is on to talk about "Hiring Your First Employee". "The Functional Movement Systems Segment" Brett Jones is on to talk about Breathing, Part 1. "The Art of Coaching with EXOS"- Danielle Lafata is on to start a 3-part series on "Nutrition Programming as it relates to the National Soccer Team".  Part 1 is on "Nutrition Methodology and Food Philosophy"   Audible.com is one of our new sponsors.  Get a FREE audiobook here.       "Subscribe at iTunes" and Get Automatic Updates If you want to save this podcast to your computer so you can import it into your Ipod or MP3 player, Right Mouse Click to Download Now (for Mac users, press Control and click)   

Garth and I are back on the mics. THIS time we don't talk about women. Hardly. We talk about peaberry coffee seeds, new coffees at the DoubleShot, Newguy at the DoubleShot, The DoubleShot's 6th Bday, SHELLEY OLDS!, Jennifer Iannolo and the Food Philosophy podcast (www.foodphilosophy.com), Doug Zell and his blog... Man, we talked about a lot of stuff. A lot of people. But not much about ladies. LADIES! :)

Culinary Roundtable #18: Lower East Side Food Tour It’s a Lower East Side Food Tour, celebrating the mixed heritage of this unique New York neighborhood, which has been home to many immigrant populations, and which continues to share it’s simple food delights. Chef Mark from ReMARKable Palate, Jennifer Iannolo from Food Philosophy and Don Genova […]