Podcasts about food preparation

ITS DOOMSDAY PODCAST – EPISODE 18 ITEMS FOR FOOD PREPARATION AND FOOD PREPARATION SAFELY   CHECK OUT THE DOOM DAILYSHOW https://open.spotify.com/show/1eirNBKlhxV9emtCA4Soa3?si=eceafea009de4343   Check out the website www.jestersvoice.com   Are you prepared? Check out black beard fire starters! www.blackbeardfire.com/doomsday   Looking for survival food? https://www.readywise.com/?rstr=Jesterdooms   Email us itsdoomsdaypodcast@gmail.com    Find us on Clapper: @JesterDooms   X: @itsdoomsdaypod   X: @JesterDooms   Instagram: @itsdoomsdaypodcast   Snapchat: @JesterDooms   Facebook: @JesterDooms   Listen on: Apple Podcasts iTs DoomsDay Podcast on Apple Podcasts iHeart Radio https://www.iheart.com/podcast/338-its-doomsday-podcast-97107839/ Spotify iTs DoomsDay Podcast | Podcast on Spotify Google Podcasts Google Podcasts - its doomsday podcast YouTube iTs DoomsDay Podcast - YouTube IMDB iTs DoomsDay Podcast (Podcast Series 2019– ) - IMDb   survivalist survivalism end of the world apocalypse conspiracy doomsday preppers survival SHTF prepper podcast prepping homesteading pillars of preparedness   Spotify podcasts Number 1 #1   trending podcasts best podcast most popular podcast awesome podcast new podcast death toll storm XXX #itsdoomsdaypodcast #prepperpodcast #doomsdaypreppers #survival #conspiracy #apocalypse #news #entertainment #deathtoll #storm

This segment explores the laws of tochen (grinding) in food preparation on Shabbos. Crushing salt with standard grinding tools (like a pestle and mortar) is prohibited, but doing so with an unusual method (e.g., knife handle or by hand) is permitted. Pre-ground items may be further broken down, as there is no prohibition of grinding after grinding.Cooked meat and similar foods may be cut very finely since they are not subject to tochen, whereas raw meat for animals may not be finely chopped unless needed immediately. Grating cheese with a designated grater is prohibited, but cutting it finely with a knife is allowed.The shiur also discusses distinctions between foods that require preparation to be edible versus those already fit for consumption, and how that impacts permissibility. Finally, it permits moistening detached produce (like vegetables) to prevent drying, but strictly forbids watering anything still attached to the ground due to the prohibition of planting-related activities.

Viewpoints Explained: The Steps That Will Lessen Your Intake Of Microplastics Microplastics are nearly impossible to avoid, but small shifts like skipping heated plastics and ultra-processed foods can help limit how much enters our bodies. Host: Ebony McMorris Producer: Amirah Zaveri Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Part 2: The Case For The Humanities In A Changing Job Market We look at what life actually looks like after a humanities degree, where the path forward is often unclear and non-linear. For many graduates, the value shows up later, as they move between roles and lean on skills that translate across industries. The Push To Free America's Rivers We look at why thousands of dams are coming down across the U.S. and what changes happen once a river is no longer held back. In places like the Klamath River, the shift is already visible, offering a clearer picture of what restoration can look like and lead to. Viewpoints Explained: The Steps That Will Lessen Your Intake Of Microplastics Microplastics are nearly impossible to avoid, but small shifts like skipping heated plastics and ultra-processed foods can help limit how much enters our bodies. Culture Crash: A Version Of Harry Styles We Love To Hear Harry Styles leans into upbeat, dance-driven pop on his latest album, “Kiss All the Time. Disco, Occasionally.” We review the recent drop this week on Culture Crash. Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3300: Dr. Neal Malik breaks down whether air frying frozen vegetables helps preserve their nutrients or not. He compares air frying to other cooking methods, explains how nutrient loss occurs with heat, and shares practical tips for retaining those valuable antioxidants in your meals. Quotes to ponder: "High heat usually leads to a loss of nutrients, especially antioxidants." "Steaming them seems to be the best option." "Consuming a variety of vegetables using a variety of cooking methods would be most beneficial for our health." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3300: Dr. Neal Malik breaks down whether air frying frozen vegetables helps preserve their nutrients or not. He compares air frying to other cooking methods, explains how nutrient loss occurs with heat, and shares practical tips for retaining those valuable antioxidants in your meals. Quotes to ponder: "High heat usually leads to a loss of nutrients, especially antioxidants." "Steaming them seems to be the best option." "Consuming a variety of vegetables using a variety of cooking methods would be most beneficial for our health." Learn more about your ad choices. Visit megaphone.fm/adchoices

In this solo podcast episode, Whitney Aronoff explores the sacredness of meals, drawing from the teachings of spiritual master Louis d'Or Dempry. She emphasizes the importance of energy and consciousness in food preparation and consumption, advocating for gratitude and mindfulness during meals. The conversation delves into practical applications of these spiritual insights, encouraging listeners to create a sacred space around their meals and to recognize the deeper connection between food and spirituality.Whitney Explores:Why mealtime is a sacred ritual and how honoring it can transform your relationship with foodHow the energy, intention, and consciousness you bring to food preparation directly affect how it's received and consumedThe power of creating a sacred, distraction-free space, including silence, fasting, and gratitude, to deepen appreciation for mealsHow spiritual practices, blessings, and mindful presence can elevate the energetic quality of foodWhy the conversations we share over meals matter, and how uplifting dialogue (rather than business or stress) enhances the entire experienceStay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offWork with a personal chefhttps://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

We hope you enjoy this shiur. If you would like to sponsor or dedicate any of our shiurim or help with the running costs please do not hesitate to get in contact with us at office@rabbiroodyn.com or WhatsApp +447791221449May Hashem heal the wounded, free the captives and lead our soldiers to a swift and painless victory. #jew #jewish #torah #torahfortoughtimes #rabbiroodyn #bringthemhome #rabbi #torahanytime #Judaism #Israel #shiur #responsetotragictimes #jewishunderstanding

Caitriona Redmond, food writer and consumer columnist for the Irish Examiner

Foodie Shack Podcast: Join Chef Cedric and Lisa the Foodie discuss social media food trends including frying chicken by putting flour in the grease and dropping the chicken into the pan. What do you think of this new chicken frying method? What does it mean when someone says chicken don't taste like chicken anymore? Where do you buy your "fresh" chicken and eggs? Also, we discuss the new American Catfish requirement in restaurants and how it is to be enforced. Can you tell the difference between American Catfish and Catfish from other Countries?

Navigating the Complexities of Antinutrients in Your Diet: Leyla Muedin, a registered dietitian nutritionist, delves into the controversial topic of antinutrients. Responding to a question from a listener named Deanna, Leyla explains the different types of antinutrients—such as phytates, oxalates, tannins, lectins, goitrogens, and phytoestrogens—and their potential impacts on nutrient absorption. She discusses the dual nature of these compounds, highlighting their possible negative effects along with their roles in health benefits like gut microbiota support and anti-cancer properties. Leyla also shares practical food preparation tips for mitigating the adverse effects of antinutrients and emphasizes the importance of dietary variety.

In this episode of Peak Human, host Brian Sanders welcomes back Tara Couture. Tara, a renowned advocate for the Sapien lifestyle, shares insights into her holistic approach to health, which includes growing her own food and embracing a nutrient-dense diet. The discussion covers various topics, including nutrition, lifestyle factors, nature, hormone optimization for both men and women, and practical tips for adopting this lifestyle even in urban settings. Tara also discusses her new book, 'Radiance of the Ordinary,' which explores the profound rewards of living authentically and nourishing one's body. Brian also highlights the benefits of natural supplements like oyster pills for hormone optimization. A must-listen for anyone interested in sustainable living and holistic health. Show Notes: 00:15 Tara's Lifestyle and Farmstead 00:59 Nutrition and Lifestyle  07:46 Raising Healthy Children 15:36 Cooking and Food Preparation 31:45 Travel and Eating Healthy 35:10 Carbs and Diet Adjustments 36:42 Exploring the Benefits of Carbs 38:00 Introducing Tara's Book: Radiance of the Ordinary 38:46 The Dichotomies of Life and Embracing Mortality 43:33 The Importance of Real Food and Nutrition 48:13 Men's Health and Hormones 57:41 The Simplicity of Whole Foods 01:05:54 The Gift of a Healthy Body   BEEF TALLOW PRODUCTS: NosetoTail.org Preorder the film here: http://indiegogo.com/projects/food-lies-post    Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Tara's Book: https://www.penguinrandomhouse.com/books/798098/radiance-of-the-ordinary-by-tara-couture/   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg  

In this episode, RNT Coaches Ed and Ivan discuss how to enjoy your Summer while also making progress with your health and fitness goals. With kids off school and family barbecues and big holidays planned, the Summer period can be a challenging time, but this episode is packed with actionable steps for managing it all. They also dig deep into the mindset side of things and how this period can be a great opportunity for developing your new identity and, ultimately, your new way of life for the long term.   Chapters: 00:00 Navigating Summer Health and Fitness Goals 03:48 Understanding Weight Gain Patterns 05:55 Maximizing Progress During Holidays 10:22 Strategies for Social Events 24:45 Managing Long-Term Holidays 26:12 Meal Planning in Airbnbs 33:44 Coffee Preferences and Hydration Hacks 34:51 Travel Challenges and Food Preparation 36:34 Mindful Eating on Holidays 38:34 Navigating All-Inclusive Dining 40:07 Strategies for Healthy Choices 43:38 Returning Home: Transitioning Back to Routine 49:37 Mindset Shifts for Long-Term Success   Next steps:  1) Apply for 1-1 coaching: https://www.rntfitness.co.uk/pro/   2) Take our quiz to see if you're ready for a transformation: http://www.rntfitness.co.uk/transform   3) Get our free book shipped to your door: https://bit.ly/tybtylform   4) Try our free 28 day fat loss accelerator: https://www.rntfitness.co.uk/transformation-accelerator  5) Optimum Nutrition: RNT20 for 20% off Connect with RNT Fitness:  Website  Facebook  Instagram  YouTube  Email  Connect with Akash:  Facebook  Instagram  LinkedIn 

In this episode of the Art of Living Well podcast, host Liv Hill dives deep into the world of meal prepping, discussing its importance and how to tailor it to individual personalities and lifestyles. She distinguishes between meal prep and ingredient prep, emphasizing the flexibility of the latter. Liv shares her personal experiences with both methods, offers strategies for success, and highlights the significance of protein in meal prep. The episode concludes with a call to action for listeners to reflect on their own meal prep practices and adapt them to their needs.

My guest is Dr. Christopher Gardner, Ph.D., professor of medicine and director of nutrition studies at Stanford. He is known for his pioneering research on the impact of dietary interventions on weight loss and health. We compare ketogenic, vegetarian, vegan and omnivorous diets—and why there is no one-size-fits-all approach. All agree, however, that eliminating or dramatically reducing processed foods is best for health. We discuss the protein needs controversy; plant vs. animal proteins; the importance of fiber and low-sugar fermented foods for gut health and inflammation; and how diet affects gene expression. We also review food allergies—including gluten, wheat, dairy and soy—as well as raw dairy. The episode offers data-supported advice for healthier eating. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Mateina: https://drinkmateina.com/huberman BetterHelp: https://betterhelp.com/huberman LMNT: https://drinklmnt.com/huberman Levels: https://levelshealth.com/huberman Timestamps 00:00:00 Christopher Gardner 00:02:32 Is there a Best Diet?, Individual Needs, Geography & Diet, Lactose 00:11:02 Sponsors: Eight Sleep & Mateina 00:13:49 Raw Milk, Lactose Intolerance 00:20:33 Wheat Allergies, Gluten Intolerance; Celiac Disease 00:25:12 Processed Foods, Food Dyes, Research Outcomes, NOVA Classification, GRAS 00:33:44 Processed Foods, Economic & Time Considerations, US vs European Products 00:39:59 Food Industry Funding, Investigator Influence, Equipoise, Transparency 00:50:10 Sponsors: AG1 & BetterHelp 00:53:11 Industry Funding, National Institute of Health (NIH) 00:56:41 Whole Food, Plant-Based Diet; Diet Comparison, DIETFITS, A TO Z Study 01:10:24 Nutrition Naming, Omnivore, Meat, Animal Feeding Operations (CAFO) 01:17:14 Transforming American Diet; Taste, Health & Environment 01:22:26 Sponsor: LMNT 01:23:43 Food Preparation, Chefs, Improve School Food 01:29:54 Scalability, Mega-Farms, Small Farm & Farmer Loss 01:34:25 Protein Requirements, Dietary Protein Recommendations, Standard Deviations 01:45:33 Protein & Storage 01:52:12 Plants & Complete Proteins?, Legumes, Bioavailability 02:01:58 Sponsor: Levels 02:03:17 Beyond Meat, Impossible Meat, Ingredients, Sourcing Meat, Salt 02:09:18 Vegan vs Omnivore Diet, Twin Study, Cardiometabolic Markers, Genes, Microbiome 02:20:24 Health Science Communication, DEXA; “Protein Flip” Diet; Food Patterns, Caloric Intake 02:31:29 Microbiome, Inflammation, Fiber, Tool: Low-Sugar, Fermented Food 02:45:32 Acknowledgements 02:47:55 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures

Send us a text SummaryIn this episode of Whipped Cream Salmon, hosts Ronnie and Brian explore a variety of topics ranging from their childhood mischief to their experiences in the culinary world. They discuss the importance of creativity in restaurant menus, the dynamics of sharing meals, and the art of being a good diner. The conversation is filled with humor and insights into the food industry, making it a delightful listen for food enthusiasts. In this conversation, Brian and Ronnie delve into the nuances of dining etiquette, the expectations of diners, and the pressures faced by restaurant staff. They discuss the importance of being a good diner, the dynamics of kitchen service, and share valuable cooking tips. The conversation emphasizes the relationship between diners and restaurant staff, highlighting how mutual respect and understanding can enhance the dining experience.Chapters00:00 Introduction to Whipped Cream Salmon02:59 Childhood Memories and Mischief05:57 Cooking Without Recipes08:58 Dining Experiences and Restaurant Observations11:57 The Art of Being a Good Diner15:05 Restaurant Menu Creativity17:50 The Dynamics of Sharing Meals20:55 Handling Service Issues in Restaurants30:02 The Art of Dining: Expectations and Realities35:31 Being a Good Diner: Etiquette and Interaction40:11 Timing and Reservations: The Flow of Service45:35 Kitchen Dynamics: The Pressure of Service48:46 Cooking Tips: Mastering the Basics01:04:07 Closing Thoughts: Learning and Growing in the KitchenWhat We DrankRonnie - Vicious Fishes - Octo-PillsBrian - Singha - Premium LagerSTAY CREAMY

Episode: 2437 Cooking With Fire In the Colonial Period and Now.  Today, fire in the kitchen.

In this episode of Blooming Curious, we welcome Alex Peterson, a dedicated Montessori teacher who shares her insights and experience in a Montessori classroom online as @missnearingsmontessori. Alex reveals the creative teaching strategies, hands-on activities, and key differences between Montessori and traditional education methods. She discusses the unique structure of Montessori classrooms, the importance of preparing the environment, and the benefits of mixed-age learning. Alex also addresses common misconceptions, emphasises the value of fostering independence in young children, and provides advice for parents and educators considering Montessori. Join us for an enlightening conversation that highlights the beauty and effectiveness of Montessori education.

SUMMARYIn today's episode of Weekly Business news, hosts Ryan Alford and Chris Hansen explore a range of topics from personal anecdotes to significant business news. Ryan shares stories from his recent vacation, setting a relaxed tone. They discuss the ongoing California wildfires, Meta's shift in content moderation, and the appointment of UFC CEO Dana White to Meta's board. The episode also covers Toyota's investment in space exploration, Elon Musk's influence, a $13 million tuna auction, and Chick-fil-A's automation of lemonade preparation. The hosts blend humor with insightful commentary, making for an engaging and informative episode.TAKEAWAYSImpact of wildfires in California and personal connections to those affected.Changes in Meta's content moderation policies, including the removal of politically biased fact-checkers.Introduction of community-generated notes for fact-checking on Meta's platform.Appointment of UFC CEO Dana White to Meta's board and its implications.Discussion on the challenges Meta faces in rebranding and public perception.Toyota's $7 billion investment in space exploration and skepticism about its practicality.Influence of Elon Musk and SpaceX on public perception and brand recognition.The sale of a bluefin tuna for $13 million and its implications in the culinary world.Chick-fil-A's automation of lemonade preparation and debates on freshness.Evolution of food preparation and the role of automation in the food industry. If you enjoyed this episode and want to learn more, join Ryan's newsletter https://ryanalford.com/newsletter/ to get Ferrari level advice daily for FREE. Learn how to build a 7 figure business from your personal brand by signing up for a FREE introduction to personal branding https://ryanalford.com/personalbranding. Learn more by visiting our website at www.ryanisright.comSubscribe to our YouTube channel www.youtube.com/@RightAboutNowwithRyanAlford.

IN THIS VIDEO: ***************** In Today's inteview. i get Master chef Damian Gardynik(Specializing in Raw Vegan Meal Prep) on the horn to come with me on a dive into the philosophy of Meal preparation, What general principles exist in preparing an amazing meal or salad, and at what point does meal prep turn into unhealthy processing?. I hope you learn something from the food preparation tips shared in this video, and have fun experimenting on your own.

Food Preparation in Indiana Restaurants I’m David Holub, an attorney focusing on personal injury law in northwest Indiana. Welcome to Personal Injury Primer, where we break down the law into simple terms, provide legal tips, and discuss personal injury law topics. Today’s episode was prompted by the deposition I recently prepared for on a food […] The post Ep 273 Food Preparation in Indiana Restaurants first appeared on Personal Injury Primer.

¿Estás listo para combinar tu amor por la comida con el aprendizaje del español? ¡Esta es tu oportunidad! En nuestra lección de hoy, titulada 'Cómo Preparar Tu Platillo Favorito', te guiaremos a través de los pasos básicos para hablar sobre cocina en español. Aprenderás vocabulario esencial, frases útiles y cómo describir el proceso de preparación de tu comida preferida. No importa si es una paella, un taco o una tortilla española, ¡te enseñaremos a hablar de ello como un nativo! Ideal para principiantes, esta lección te equipará con las habilidades lingüísticas para impresionar en la cocina y más allá. ¡Ponte el delantal y prepárate para cocinar y aprender! I help Spanish learners improve their language skills with my New Spanish Program. Join the live New Spanish Zoom class!$15 per classspeaking, listening, and reading skillsBeginner-Elementary Spanish A1-A2 BOOK A FREE CONSULTATION SESSION WITH ME: https://calendly.com/davidalexandercantu Follow me on social media below: Youtube: https://www.youtube.com/channel/UCl-umo0w-yVjyfYz5zUcRvgInstagram: https://www.instagram.com/davidalexandercantu/Tiktok: https://www.tiktok.com/@davidalexanderspanishFacebook: https://www.facebook.com/davidalexandercantu/Linkedin: https://www.linkedin.com/in/davidalexandercantu/ Remember to like, subscribe, and leave a comment below. I'll answer all questions. All the best to you!

More restaurants are using robots to prepare food. Jennie Bovard shares her opinion on the rising trend. This is the February 1, 2024, episode.

We're glad you're joining us for another episode of Barnyard Language. If you enjoy the show, please tell a friend (or two) and be sure to rate and review us wherever you're listening! If you want to help us keep buying coffee and paying our editor, you can make a monthly pledge on Patreon to help us stay on the air. You can find us on Facebook, Instagram, and TikTok as BarnyardLanguage, and if you'd like to connect with other farming families, you can join our private Barnyard Language Facebook group. We're always in search of future guests for the podcast. If you or someone you know would like to chat with us, get in touch.SummaryIn this conversation, Natalie Green shares her experiences and journey in farming and homesteading. She discusses the crops and animals she grows, the size of her land, and her approach to food preparation and acceptance. Natalie also talks about how she got started in farming, the importance of sharing failures, and her transition from teaching to farming. The conversation concludes with a discussion on consumer preferences.TakeawaysNatalie Green grows a variety of crops and raises animals on her farm.She emphasizes the importance of self-sufficiency and only consuming food that she has grown herself.Natalie shares her failures openly and believes in the importance of vulnerability and learning from mistakes.She made the decision to transition from teaching to farming and is currently making a living from her one-acre farm.Chapters00:00 Introduction and Background01:06 Summer Crops and Animals02:35 Size of Land06:02 Food Preparation and Acceptance10:04 Getting Started13:20 Sharing Failures20:08 Transition from Teaching to Farming27:10 Consumer PreferencesThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Guest: Jonathan Blutinger, Food Robotics Engineer, Redefine Meat / Columbia EngineeringOn LinkedIn | https://www.linkedin.com/in/jonathanblutinger/At CES | https://www.ces.tech/sessions-events/speaker-directory/jonathan-blutinger.aspx____________________________Hosts: Sean Martin, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining CyberSecurity Podcast [@RedefiningCyber]On ITSPmagazine | https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/sean-martinMarco Ciappelli, Co-Founder at ITSPmagazine [@ITSPmagazine] and Host of Redefining Society PodcastOn ITSPmagazine | https://www.itspmagazine.com/itspmagazine-podcast-radio-hosts/marco-ciappelli____________________________Episode NotesHey everyone, Marco and Sean here from ITSPmagazine, giving you a quick taste of what's cooking at CES 2024. Get ready for a panel that's set to revolutionize your kitchen: "3D Printed Food & Robotic Chefs." Join us for an insightful session with Jonathan Blutinger, a Food Robotics Engineer from Redefine Meat and Columbia Engineering.Dive into the future of dining as Jonathan shares his journey in the world of digital cooking technologies. With a background in robotics and a passion for food innovation, he's shaping how we think about meal preparation and consumption.This panel, part of CES 2024's must-see lineup, explores the blend of technology and culinary arts, promising to open new avenues in food preparation and presentation. Whether you're a tech enthusiast, a foodie, or just curious about the future of eating, this is a session you won't want to miss.Join us at the Venetian on January 10th, from 10:00 to 10:40 AM, and be part of a discussion that's sure to leave you hungry for more. Remember, to attend, just ensure your CES registration is in order and grab your pass – it's that simple.See you there, where technology meets taste at CES 2024!____________________________Catch all of our CES 2024 event coverage: https://www.itspmagazine.com/ces-2024-las-vegas-usa-event-coverageWatch this and other videos on ITSPmagazine's YouTube ChannelCES 2024 Las Vegas playlist:

As Christmas nears closer every day, experts are stressing the importance of proper food cooking and storing practices. Listeria, food poisoning, and other foodborne illnesses are especially common over the holiday period due to poor handling and practices. Olivia talked to Professor of Food Microbiology and Safety at Massey University, Steve Flint, about these common issues, and what people can do to avoid illness over their break.

We travel to Buenos Aires with reporter Rosina Castillo who immerses us in the culture of a local community arts organization who saw a need in their community and took action during the height of the pandemic. La Casona de Humahuaca transformed their operations to host “ollas populares” or community kitchens to help support their community and make it through the toughest parts of COVID together, all the while learning more about their organization and purpose in the community. We follow that with a conversation with Belen Desmaison, an architect and urbanist who discusses the building of an innovative communal living space with modular food preparation areas in Lima, Peru. Learn more about the story and find the transcript on makingcontactradio.org. Like this story? Support independent journalism, NewsMatch will double your donation up to $1,000! Making Contact is an award-winning, nationally syndicated radio show and podcast featuring narrative storytelling and thought-provoking interviews. We cover the most urgent issues of our time and the people on the ground building a more just world.  EPISODE FEATURES: This episode includes interviews from La Casona de Humahuaca, a community arts organization in Buenos Aires, Guillermo Castañeda, a teacher and volunteer, Mariela Jungberg, social psychologist and cultural worker, and Belén Desmaison, urbanist and architect.  MAKING CONTACT: This episode is hosted by Amy Gastelum, produced by Rosina Castillo, and engineered by Jeff Emtman. Our executive director is Jina Chung. MUSIC: Ergo Phizmiz - Gretchen's Tango, Blue Dot Sessions  Learn More:  Learn more about the story and find the transcript on makingcontactradio.org. Like this story? Support independent journalism, NewsMatch will double your donation up to $1,000! Making Contact is an award-winning, nationally syndicated radio show and podcast featuring narrative storytelling and thought-provoking interviews. We cover the most urgent issues of our time and the people on the ground building a more just world.

Embark on a culinary journey with "The Unseen Chef: AI in Cooking and Food Preparation" episode. Explore the fascinating intersection of artificial intelligence and the culinary arts. From AI-generated recipes to smart kitchen gadgets, discover how technology is revolutionizing the way we cook, eat, and experience food. Whether you're a foodie or a tech enthusiast, this episode serves up a delightful blend of innovation and tradition in the world of gastronomy.----------Resources used in this episode:Can ChatGPT generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns? [Link to the paper]Design in Everyday Cooking: Challenges for Assisting with Menu Planning and Food Preparation [Link to the paper]AI-Driven Meal Planning in the FoodTech Industry: A Reinforcement Learning Approach [Link to the paper]Ensuring Food Security Through Meal Optimization [Link to the paper]Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda [Link to the paper]Robots, Artificial Intelligence, and Service Automation in Restaurants [Link to the paper]Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers' Evaluations of Packaged Food Products and Restaurant Menu Items [Link to the paper]I'll Have What She's Having: Effects of Social Influence and Body Type on the Food Choices of Others [Link to the paper]Impact of Artificial Intelligence and Machine Learning in the Food Industry: A Survey [Link to the paper]Support the Show.Keep AI insights flowing – become a supporter of the show!Click the link for details

Travel Gluten Free Podcast Season 09 Episode 25 Trials and Triumphs: Living as a Gluten-Free Athlete with Angus The Gluten Free Athlete   Ever wondered how professional athletes manage a gluten-free lifestyle? Step onto the field with Angus, a gluten-free athlete who was diagnosed with Celiac disease just as he was stepping into the limelight of athletic recruitment. Hear his tale, a mixture of victories and fumbles, as he grappled with cross-contamination, fatigue, and the challenge of maintaining a gluten-free diet on the road. With a lack of information available, Angus carved his path, keeping his eyes on the prize and his mouth free of gluten.   Angus the Gluten Free Athlete   Travel with us as Angus unravels his journey around the globe while maintaining a gluten-free lifestyle. From the soothing vineyards of Italy to the bustling streets of Portland, Oregon, Angus shares how he navigated unfamiliar locales, scanning menus, and food labels. Despite the occasional hurdles, like being served pasta instead of the gluten-free meal he ordered, Angus persevered, learning the importance of understanding food preparation and the harrowing consequences of mislabeled food.   Hungry for more? Angus and I share a feast of our favorite gluten-free indulgences, from restaurant meals to homemade dishes, including a tantalizing Venezuelan-style paella. We also touch upon the importance of community in our gluten-free journey, introducing you to the Gluten Free Athlete's Facebook group, a hub of support and advice for those balancing an active lifestyle with a gluten-free diet. Or find out morea about Angus on his Instagram page. Dive deeper into the world of gluten free advice and athleticism with Angus's survival guide! So, pull up a chair and join us for this vibrant, inspiring conversation that brings to light the triumphs and trials of being an athlete on a gluten-free diet.   Gluten Free Resources   Journey safely with The Guide to Traveling Gluten Free Get the best tool for traveling gluten free with Equal Eats Cards Get the PracMedic Travel Medicine Bag Find your next vacation with Travel Gluten Free using a $40 credit towards your stay! Follow me on Social Media via Facebook, Youtube, Pinterest, or Instagram Interested in Podcasting? You'll want to checkout Libsyn Cut your post-production time with quality show notes from Podium  Spread the love of Travel Gluten Free podcast and share this episode with a friend  

Learn my five rules of food preparation on a private jet. How can you make food presentation fun, creative, and interesting? What should you absolutely do before serving passengers anything out of the ordinary? How can you impress pax every single trip?  WAYS TO SUPPORT THIS PODCAST: ⭐️⭐️⭐️⭐️⭐️ Submit a 5-star rating & review

In this episode, Ashleigh speaks with Dr. Bill Schindler, an archaeologist, primitive technologist, chef, and author of the book, Eat Like a Human. They cover: His journey from having an unhealthy approach to food and body image in his younger years, to learning how to enjoy a more nourishing and less punishing relationship with food; The ONE food humans are actually perfectly designed to eat, and why human beings are actually not very efficient eaters; The science of digestion in animals and humans; His experience on a survival-based reality show called The Great Human Race; His food trips to places like Ireland, Sardinia, and beyond, and how he shares these adventures with his family; Why fermentation is such a crucial food preparation tool - and how to ferment foods you never imagined could be fermented! Some of the most "challenging" foods he's ever tried (fermented shark and maggot cheese, anyone?) How he came to his current work in understanding and teaching the benefits of ancestral forms of food preparation, and why this dying art is important to capture now, which leads to The work he's doing at his Eastern Shore Food lab, which he founded to preserve and revive ancestral dietary methods to create a nourishing, ethical, and sustainable food system. You might want to take notes for this one! Learn more about Bill at eatlikeahuman.com and @drbillschindler. Thank you to our show sponsor, the Primal Health Coach Institute, an online health and fitness coaching certification school founded by Mark Sisson with a mission to develop highly skilled coaches who are proficient in guiding their clients toward lasting behavior change and excellent health outcomes. Ashleigh was one of the first 50 coaches certified through the program, and she has since developed her own Strength Training for Women Coaching Certification program for coaches through the PHCI. Head to  https://www.primalhealthcoach.com/msw/ Use the code MSW25 at checkout to get 25% off the price of either the Strength Training for Women course or the flagship Primal Health Coach course.  Check out our newest program, the Grow Your Glutes Workshop: https://www.rgfit.com/glutes More info on our flagship strength training program, Muscle Science for Women: http://www.musclescienceforwomen.com    

Chef Joseph has been in the cruise industry since 2000, working at Holland America, Royal Caribbean, Pullmantur and then was offered a position with Seabourn Cruise Lines as Executive Chef de Cuisine. Now with Windstar as an Executive Chef, Joseph is aware of all aspects of the culinary operation, from satisfying all the individual crew tastes of 30+ different nationalities, to specializing in the international food served to guests. Chef Joseph will discuss how he operates the kitchen, the elements of preparing food for cruise lines, the aspects of cruise life for staff and crew, meeting guest needs and preferences, being a global traveler, and more.

Chef Joseph has been in the cruise industry since 2000, working at Holland America, Royal Caribbean, Pullmantur and then was offered a position with Seabourn Cruise Lines as Executive Chef de Cuisine. Now with Windstar as an Executive Chef, Joseph is aware of all aspects of the culinary operation, from satisfying all the individual crew tastes of 30+ different nationalities, to specializing in the international food served to guests. Chef Joseph will discuss how he operates the kitchen, the elements of preparing food for cruise lines, the aspects of cruise life for staff and crew, meeting guest needs and preferences, being a global traveler, and more.

Stewart McMillian shares his excitement about the upcoming Festival of Nations taking place at Tower Grove Park. As a part of the event, Stu's family operates the Bolivian booth, where they prepare a delectable treat called "Salteñas," baked empanadas with unique fillings. Stu discusses the meticulous preparation that goes into creating these flavorful dishes and highlights the handmade nature of their food. He sheds light on the diverse array of dishes and treats offered at the event from different countries. Mcmillian explains the process of setting up as a vendor and obtaining the necessary permits, along with the camaraderie among vendors. He also mentions the variety of affordable options for attendees to enjoy from various booths, creating a multi-cultural culinary experience. Overall, Stu's enthusiasm showcases the excitement of participating in the Festival of Nations and indulging in a diverse array of global flavors.

On this episode, Kevin chats with Mark Livesay. Mark is the founder of Treeline Academy and returning guest of the show. With elk season right around the corner, we had the intention of talking elk but the conversation took a long rabbit hole into food prep. Mark brings us up to speed with what's new with Treeline Academy. Mark talks about freeze-drying food for, not only the backcountry, but for everyday use as well. Great information on this episode. For more on Mark and Treeline Academy go to... Treeline Academy Follow Mark on IG Mark Livesay (@treeline_pursuits) • Instagram photos and videos As always be sure to check out our sponsors and use the promo codes... https://akuoutdoor.ca/ Use Promocode FOCUS for 15% off Hunting & Military Boots https://akuoutdoor.us/ Use Promocode FOCUS for 15% off Hunting & Military Boots https://www.treelineacademy.net/ use promocode "FOCUS22" and get $20USD off the course Elk101.com | Dedicated to Elk Hunting Information use the promocode "focus" and receive 20% off the online course This episode of the Focus Hunting Podcast is brought to you by: Hard Core Archery Howl For Wildlife Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Troy interviews Jackson McGrath, the Founder, and CEO of Greenstreat based in Brisbane, Australia. Jackson has set up his own feel-good food business to provide fresh and green healthy foods for different occasions and cravings across five sites in Australia. They strive to change the way people think about, choose, and eat food. From supplying GIS at supermarkets and groceries to making condiments, and sauces dressings with his family as their business, which is actually a champion product at Hobart Fine Food Awards, Jackson has decided to create a healthier and better food provider than fast food industry to solve the health and craving issues of Australian people in their place. Greenstreat was established in 2018 and has been in operation for 5 years with over a million annual revenue and 100 FTEs. Jackson has said that growing a small business includes putting structure into the business, making sure that you're growing and you're stabilizing the foundations while it grows and scales. He added, “One thing that's hard is to identify the right people, take off those hats, trust the system, and trust who you're working with, it's your baby, you've done it since day one, so you have to pay a lot of attention to it.” This Cast Covers: Providing feel-good food to many Australian people for 5 years already. Skilled in Entrepreneurship, Food Preparation, Fast Food, Creative Entrepreneurship Sharing the advantage of growing a small business in your area. From having 3 to now over 100 FTES across five sites. Importance of applying authenticity and transparency in marketing a fast-growing business. Discusses how success is a continuous process, not a one-moment achievement. Learn how to overcome the challenge of structuring into the business, making sure that you're growing and you're stabilizing the foundations while it grows and scale. Encourages entrepreneurs to think bigger and put it into motion. Learning business strategies through great people that have done amazing things in their profession. Cultivating work-life balance through separating the hours for work and responsibilities at home. Links: Jackson's Linkedin Additional Resources: Greenstreat Unreasonable Hospitality by Will Guidara Eleven Madison Park by Daniel Humm     Quotes: “You have to hit your mission of just getting your product to as many people as you possibly can in order to help your business grow.” —Jackson McGrath “Make it a goal to surround ourselves with good people.” —Jackson McGrath “If you provide the customers with an unforgettable experience, the numbers will look after themselves.” —Jackson McGrath “It's really important to just keep going, success will come naturally when you change the way people act and think through your service.” —Jackson McGrath “The biggest thing for marketing is it has to just be transparent, and relevant.” —Jackson McGrath

Steve Grzanich has the business news of the day with the Wintrust Business Minute. Workers at a Portillo’s food preparation facility in Addison are forming a union. 50 food service workers at the suburban plant voted Thursday to unionize in an election held by the National Labor Relations Board. The Addison facility is believed to […]

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Welcome to another episode of RAPPING WITH TAPPIE!  This time on the Smellcast, Tappie Daniel provides helpful tips on how to successfully prepare your Thanksgiving Day meal with your choice of the traditional turkey affair, or perhaps something slightly unique for your guests!  DEEP SEA TUBEWORMS!!! Special thanks to KENTIE and Kathy Bacon for their call-in questions! Write to Toppie at Smellcast@aol.com. Leave a comment on Toppie's blog!  Follow him on Twitter. Friend Toppie on Facebook by emailing him YOUR FB name and link, then Toppie will find YOU and friend you! Rss feed: http://feeds.feedburner.com/TheSmellcast  

Groups all over Latin America turn to the age-old practice of communal cooking to feed citizens during pandemic lockdowns. A Buenos Aires arts organization solidifies their community, and a Peruvian architect brings new ways of building to the hillsides of Lima. 

Most of us would say we know a bit about what to do in the kitchen. We can prepare a meal from scratch that's delicious and nutritious. But do we know WHY we do what we do to get recipes to work out right? A new cookbook by food scientist and chef Colleen Hiscock is called "Like Magic! Use the Magic of Science to Release the Chef in You." She's also the owner of Java Jack's restaurant in Rocky Harbour.

In this episode, Lacy gives us a deep dive into how her 132-year-old family farm has yielded generational wealth as a 5th generation gardener. Visit Lacy Lange's website to learn more about her family business. Resources: Schedule a strategy meeting with me today and let's get your marketing plan started correctly at your earliest convenience. Click here for more information ℹ️ AD Break: Grab the plots for sale and read the AMG Realtors blog from AMG Realtors today: https://amgrealtors.com/ Resources: Listen to We Don't PLAY podcast on wedontplaypodcast.com Learn how to use Pinterest for business with Pinterest SEO Marketing strategies. ✅ Grab your free Pinterest marketing course here! Read this article to learn how to use Pinterest marketing strategies in 2022! Visit http://playinc.online/pinterest to start using Pinterest.com as a business today. Connect with Favour Obasi-ike here: https://znap.link/flaevbeatz Join the Pinterest & SEO Marketing club on Clubhouse today using this link here. Join the Pinterest & SEO Marketing Facebook Group to join the LIVE! sessions here. Listen to Favour Obasi-ike on the Wisdom App Rate this Podcast: https://ratethispodcast.com/wedontplay --- Send in a voice message: https://anchor.fm/wedontplay/message Support this podcast: https://anchor.fm/wedontplay/support

When it comes to our food, it just isn't enough to talk about which diet is best. No diet is best so long as all our food is void of nutrition! Getting to the root of health issues requires getting to the root of the bigger issue, our soil As you know, I do not wish to discuss problems without being able to introduce a solution already within reach, especially one as big as this. Fortunately there ARE solutions, one of which I am very excited to share! Prepare to be blown away by the information my guest shares today about how his company, Carbon Capture Shield, aims to convert 1 billion acres around the planet to regenerative agriculture, which can in turn reverse the carbon footprint. My guest, Darryl J Nicke II, is the CEO of this company and he has been boots on the ground, first hand witness to the environmental, agricultural, economical and nutritional impacts of poorly treated soil. He discusses the way in which we have created this mess but nature already has a solution, if we would only get out of the way.(Love that!) Through awareness, education and action we have a real opportunity to turn things around and it is our responsibility to do so for our next generation and the ones to follow. The ways we get there are not hard, his solution is quite simple, it just requires we do it together. I am so thankful to have crossed paths with Darryl and feel so honored to get to introduce he and his company to you. I left our conversation feeling so hopeful, reminded once again that in this world where the news spotlights all that is wrong, there are people working to do things right, no matter the cost. Learn more here: Lawn.CarbonCaptureShield.com Check out this video for more info: https://youtu.be/cNg6b9IQOak Follow Carbon Capture Shield: Telegram: https://t.me/carboncaptureshield Facebook: https://www.facebook.com/CarbonCaptureShield Twitter: https://twitter.com/ShieldCarbon Instagram: https://www.instagram.com/carboncaptureshield/

Looking for ways to share your wild game sausages, jerkies, smoked salmon or other specialties?  We help you design the ultimate easy dish that will make you the star.  We have the outdoor news that makes you smile!  And spotlight youth making the most of their First Rifle Hunt. Try to catch Bec if you […]

Ask Dr. Neal your question about health, nutrition, diet, fitness, and more here: http://OLDPodcast.com/ask or call: 614-568-3643 Episode 1393: Q&A - Is An Air Fryer Good for Cooking Frozen Vegetable & Best Food Preparation Methods for Healthy Eating The original post is located here: https://oldpodcast.com/air-fryer  Visit Me Online at OLDPodcast.com Interested in advertising on the show? Visit https://www.advertisecast.com/OptimalHealthDailyDietNutritionFitness Learn more about your ad choices. Visit megaphone.fm/adchoices

Our special guest on today's show is Mike and Teresa from Rare Breeds X bodies coaching. They have a tremendous team of athletes who from what I understand are mostly natural and compete in the OCB and now they are becoming a well known name within that circle.This will be a fun episode as we'll get to know how others in the industry are getting their clients the best results.Topics included on this weeks episode:Who is Rare Breed X Bodies Their training philosophies Why OCB What is the biggest difference in coaching natural vs enhanced athletes. Plus! Mike tells a very interesting story on how he met "Macho Man" Randy Savage at the gym as a teen in Staten Island.Helpful Links:Rare Breed X Bodies  - @RareBreedXBodies  [https://www.instagram.com/rarebreedxbodies/]Tim English - @Everycaloriecounts [https://www.instagram.com/everycaloriecounts/]Brandon DaCruz - @brandondacruz_  [https://www.instagram.com/brandondacruz_/]Alex Zaro - @EveryCalorieCounts.Alex [https://www.instagram.com/everycaloriecounts.alex/]

A Tucson native, Chef Amber Lancaster has worked as a private chef, holding several positions in Paris at Michelin-rated French dining destinations and was Head Chef at Soho House. Chef Amber has been recognized as one of the “25 Women to Watch” by Hotel F&B Magazine, “9 Chefs to Know in Chicago” by Zagat.com and “Chef of the Month” by Chef Works. In this episode of The Boelter Wire, Nik Ellickson, Director of Contract and Design with Boelter, speaks with Chef Amber about her recent competition in the current season of Fox's Hell's Kitchen Las Vegas with Gordon Ramsay, where her inspirations come from and what it's like balancing her professional life with her social life.This episode of The Boelter Wire podcast is sponsored by Hobart Premiere Foodservice Equipment.Hobart – Inspired by Great Food & Great PeoplePursue your passions at BoelterExplore our SolutionsFollow us on FacebookConnect with us on LinkedIn

Welcome back to the ECC Podcast! This week we are taking a wild entrepreneurship journey with the Founder of Eat Clean Bro Jamie Giovinazzo. Chances are, if you're from NYC or NJ you've seen the giant bill boards on the turnpike or one of the many vans in the fleet making deliveries all over NY and NJ. If you're an entrepreneur or have aspirations to do just a little bit more then you're gonna wanna tune in to this episode, cue up the timer on the treadmill or the stair master, if you're in your car make sure to turn the volume up! This is the 'Eat Clean Bro' Story!====================================================================Helpful Links:Tim English - @Everycaloriecounts [https://www.instagram.com/everycaloriecounts/]Brandon DaCruz - @brandondacruz_  [https://www.instagram.com/brandondacruz_/]Alex Zaro - @EveryCalorieCounts.Alex [https://www.instagram.com/everycaloriecounts.alex/]Eat Clean Bro Instagram [https://www.instagram.com/eatcleanbro/]Jamie's Instagram Page [https://www.instagram.com/jamiegiovinazzo/]Order your food Here: Eat Clean BroFor Your SupplementsAresNutritionNJ.comCode: ECC15

In this episode of our six-part series on the foundational pillars of weight loss, Mordechai discusses why preparation trumps willpower, and how you can use preparation to fortify your decision making against unexpected circumstances.Topics Include:Preparing for contingenciesWhy investing in the outcome isn't enoughStrategies for dealing with common life events such as dinner partiesWhy systems are superior to goalsThe "sneakers on" hackEliminating temptations by stocking your house with healthy foodThe power of visualizing situations where you are likely to failAnd other topics...