Podcasts about food preparation

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!

In this episode, resident Business Ninja Andrew is joined by Pinny Kahana, Senior Vice-President of Chefman, where they talk about the company's premium products, as well as their main app, CHEF iQ. Chefman is one of North America's leading brands of small kitchen appliances that is on a mission to provide the world with innovative products that make everyday cooking a better experience. CHEF iQ, launched in 2020, is an ecosystem of digitally connected kitchen appliances designed to streamline food preparation through guided cooking experiences. With CHEF iQ, Chefman seeks to redefine cooking as we know it, making great food effortless in an immersive digital experience.Learn more about Chefman products: https://chefman.com/Learn more about CHEF iQ: https://chefiq.com/ -----Do you want to be interviewed for your business?  Schedule time with us, and we'll create a podcast like this for your business:  https://www.WriteForMe.io/-----https://www.facebook.com/writeforme.iohttps://www.instagram.com/writeforme.io/https://twitter.com/writeformeiohttps://www.linkedin.com/company/writeforme/ https://www.pinterest.com/andysteuer/Want to be interviewed on our Business Ninjas podcast? Schedule time with us now, and we'll make it happen right away! Check out WriteForMe, more than just a Content Agency! See the Faces Behind The Voices on our YouTube Channel!

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.

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

The Torah commands in Parashat Ki-Teseh (Debarim 24:6), “Lo Yahabol Rehayim Va'recheb” – forbidding a lender from seizing as collateral the borrower's millstones, with which he grinds wheat for the preparation of bread. Although the Torah certainly entitles creditors to take collateral, a creditor may not take something which the borrower needs for preparing food. The Torah gives the specific example of “Rehayim Va'racheb” – the two stones of the mill – but this applies also to utensils needed to knead or cook, and to knives for slaughtering animals. A lender who takes such items as collateral is guilty of a separate violation for each one which he seizes. For example, if the lender took the borrower's Shehita (slaughtering) knife, millstone, and pot, then he has committed three separate transgressions. The two millstones are considered separate utensils in this respect, and thus the creditor would be guilty of two violations for seizing the millstones, even though the borrower cannot use one without the other. If the lender did unlawfully take such an item as collateral, Bet Din has the authority to forcefully remove it from his possession and return it to the borrower. This prohibition applies only when the payment is due, and the borrower is unable to pay. In such a situation, the lender is not permitted to seize against the borrower's will property which the borrower needs for food preparation. However, at the time the loan is given, the lender is allowed to take such utensils as collateral if the borrower agrees. Just as one is certainly allowed to purchase any item which the owner agrees to sell, one is allowed to demand any collateral that the borrower is willing to give in exchange for the loan. If the lender violated this prohibition, and the utensils he seized were burned or lost, then he is liable to Malkut, because he is no longer able to return the collateral in lieu of Malkut. He is liable to a separate set of Malkut for each utensil which he unlawfully seized. This command applies in all times and places, and is binding upon both men and women.

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  

As a BONUS! Tim and Lachie sit down to review the original MasterChef episode where the contestants had to re-create the actually dish from Tim's section in George Colombaris' restaurant - The Press Club. Enjoy! NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality.   Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years.   NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen.   @timfoilhat @perthdudefood   TSHIRT LINK:   Sponsored by Beerfarm @www.beerfarm.com.au  @beerfarm3764  @beerfarm  @beerfarmau       Chef, Cooking, Smoke, Barbecue, BBQ, Grill, Culinary, Steak, Food, Meat, Food Trucks, Podcast, Cook, Wine, Beer, Interview, Cuisine, Recipe, Gourmet, Kitchen, Restaurant, Taste, Stories, Gastronomy, Review, Ingredients, Menu, Cuisine, Spices, Marinade, Roast, Smoker, Knives, Seasoning, Sizzle, Griddle, Fire, Cookware, Utensils, Flame, Tongs, Gourmet, Commis, Chef de Partie, Head Chef, Executive Chef, Chef de Cuisine, Michelin Star, Chef Hat, Fine Dining, Food Preparation, Celebrity chefs, Cooking classes, Gordon Ramsay, Jamie Oliver, Anthony Bourdain , Wolfgang Puck, Heston Blumenthal, Bobby Flay, Thomas Keller, David Chang, Massimo Bottura, Daniel Boulud, José Andrés, Marco Pierre White,

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

NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality. Tim Kershaw - a comedian; and Lachie Sheridan - a food influencer, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years. NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen. @timfoilhat @perthdudefood TSHIRT LINK: Sponsored by Beerfarm @www.beerfarm.com.au @beerfarm3764 @beerfarm @/beerfarmau Chef, Cooking, Smoke, Barbecue, BBQ, Grill, Culinary, Steak, Food, Meat, Food Trucks, Podcast, Cook, Wine, Beer, Interview, Cuisine, Recipe, Gourmet, Kitchen, Restaurant, Taste, Stories, Gastronomy, Review, Ingredients, Menu, Cuisine, Spices, Marinade, Roast, Smoker, Knives, Seasoning, Sizzle, Griddle, Fire, Cookware, Utensils, Flame, Tongs, Gourmet, Commis, Chef de Partie, Head Chef, Executive Chef, Chef de Cuisine, Michelin Star, Chef Hat, Fine Dining, Food Preparation, Celebrity chefs, Cooking classes, Gordon Ramsay, Jamie Oliver, Anthony Bourdain , Wolfgang Puck, Heston Blumenthal, Bobby Flay, Thomas Keller, David Chang, Massimo Bottura, Daniel Boulud, José Andrés, Marco Pierre White,

NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality.   Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years.   NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen.   @timfoilhat @perthdudefood   TSHIRT LINK:   Sponsored by Beerfarm @www.beerfarm.com.au  @beerfarm3764  @beerfarm  @beerfarmau       Chef, Cooking, Smoke, Barbecue, BBQ, Grill, Culinary, Steak, Food, Meat, Food Trucks, Podcast, Cook, Wine, Beer, Interview, Cuisine, Recipe, Gourmet, Kitchen, Restaurant, Taste, Stories, Gastronomy, Review, Ingredients, Menu, Cuisine, Spices, Marinade, Roast, Smoker, Knives, Seasoning, Sizzle, Griddle, Fire, Cookware, Utensils, Flame, Tongs, Gourmet, Commis, Chef de Partie, Head Chef, Executive Chef, Chef de Cuisine, Michelin Star, Chef Hat, Fine Dining, Food Preparation, Celebrity chefs, Cooking classes, Gordon Ramsay, Jamie Oliver, Anthony Bourdain , Wolfgang Puck, Heston Blumenthal, Bobby Flay, Thomas Keller, David Chang, Massimo Bottura, Daniel Boulud, José Andrés, Marco Pierre White,

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    

I'm joined this week by a former student of mine, Sam Reynolds. As I taught him I felt more entitled than normal to ask difficult questions (spoiler alert - he handled them very well

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 […]

See omnystudio.com/listener for privacy information.

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

How do we inspire young people to become fascinated by food? It's a question food teachers up and down the country are answering every day - but is their work being valued? In England, there has been a big decline in children taking a GCSE in food and nutrition, and it is the only national curriculum subject that doesn't have an A-level. That's despite the crucial role learning about food and nutrition can play in our efforts to tackle the obesity crisis. In this episode of the Table Talk podcast, Stefan Gates is joined by Louise T Davies, Founder of the Food Teachers Centre. They discuss the shortage of food teachers in our schools, the importance of giving children hands-on experience in the kitchen, and the disconnect between what is being taught in lessons and what is being served up in the school dinner hall. Louise also gives some top tips on the best way to get your children fascinated by food. Louise T Davies, Founder, The Food Teachers Centre Louise has been in food education for more than 30 years as an experienced teacher and subject leader. She recently worked for the United Nations School Food and Nutrition Education programme and is the OFQUAL subject adviser for exams in Food Preparation and Nutrition and Home Economics. She was adviser to Department for Education for the new 2016 Food Preparation and Nutrition GCSE. After senior positions at Qualifications and Curriculum Authority (QCA) and as Deputy Chief Executive at the D&T Association (creating Food in Schools, Licence to Cook, Active Kids Get Cooking and the School Food Champions), she founded the Food Teachers Centre.  She is recognised for leading one of 131 most impactful on-line communities in the world through the Facebook Community Accelerator Award.  The Food Teachers Centre offers national innovation in curriculum and professional development to over 12,000 members, with over 500 training events and 16 unique on-line learning platforms, as well as delivering Kitchen Angels, Fish Hero, Schools Game Changer, Chefs Back to School and Teach Food programmes.

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...

About This Episode In this episode, I talk to the amazing Chef Cynthia Louise. A Bali based entrepreneur, restaurateur, and online Healthy cooking personality.  Chef Cynthia is well known as one of the best when it comes to educating & empowering people to create healthy, happy lives through food. We went deep on a few rabbit holes around health, vitality, and purpose. Cynthia also shares some amazing insights about how creative genius types can become thriving purpose-driven entrepreneurs. What I found super inspiring about this conversation is just how passionate Cynthia is about her craft and how shes built a successful business around her deep love, and she's helping thousands of people at the same time.   You are going to love this episode! About Guest Chef Cynthia Louise Chef Cynthia Louise is a passionate life-time chef who has spent decades inspiring, educating, and guiding thousands of people globally, transforming the way people think of themselves through proper nourishment. A Restaurateur, an Entrepreneur & Culinary Creative, Chef Cynthia has been featured in countless media outlets like Food Revolution Network, iStyle, GaiaTV, Well Being, among many more.  Cynthia's fascination with how food is medicine has enabled her to create a successful online recipe base and program which has led her to be one of the world's leaders in the field of plant-based cooking.   What you'll learn in this episode: To complete [04:05] Love and Connection Through Food [08:35] Food That Gives You Awareness [14:25] The Right Kind Of Fuel For Your Body [17:58] The Ecosystem of Food Preparation [20:45]  Nature Gets It Every Time [25:20]  Living With Extreme Transformation [36:16]  You are what you think more than you are what you eat [38:21] How Health And Wealth Are Interconnected [48:33] The Ache Of An Entrepreneur [53:07] Disconnect From The Hustle Sponsored by  This episode is sponsored by www.entrepreneurharmonics.com.  f you're in business and you feel called to scale your business in such a way that it not only becomes an organisation that runs without you, but it becomes an asset that grows without you, then go to the website now, get access to the free diagnostic tool, it takes about 30 minutes.  If you do this, you'll understand why, and how Richard Branson has so many companies and he spends his day's kitesurfing and playing tennis.

Chef Michael Solovey, Cooking School and Event Center Coordinator from the Boelter Superstore, concludes this series of podcast discussions centered around food. In this final episode, Chef Michael takes a slice at predicting what the future of food may have in store - from restaurant sustainability and the role of technology, to the evolution of the dining experience and working with a reliable distributor.Learn more about Boelter's Superstore: https://www.boelter.com/superstoresPursue Your Passions at https://www.boelter.com/Follow us on Facebook: https://www.facebook.com/BoelterCompanies/

On today's podcast we're discussing Traditional food preparation techniques and their benefits in digestion and weight optimization. Dr. Sarica Cernohous is a practitioner of Acupuncture and Chinese Medicine, using Japanese-style methods, LED light therapy and herbal medicine in her private practice. She is the author of the importance and practical application of traditional food preparation techniques, The Funky Kitchen, and its accompanying online course, “Fresh, Fun and Flavorful in The Funky Kitchen”, and is a coach for Metabolic Balance of Germany, from which she has crafted a personalized weight-optimization and lifestyle program, The LAPIS Method. Since 2011 she has been sharing recipes and health articles on her website, NaturallyLivingToday.com. Sarica is a board member for the National Association of Nutrition Professionals (NANP), and resides with her family in northern Arizona. On today's podcast, Sarica shares benefits of traditional food preparation and tips on foods such as fermented vegetables and bone broth. She shares how her kitchen is like a lab and what she's learned along the way. As well as what she's seen in her patients' weight and wellbeing. So, please enjoy this interview. To learn more about Dr. Sarica Cernohous, go to http://naturallylivingtoday.com To get the Download on the 8.5 Rules for Metabolic Balancing: https://naturallylivingtoday.com/rules/ And here is a link for Fresh, Fun and Flavorful in The Funky Kitchen, 6-module course on traditional food preparation methods: https://funkykitchenfresh.com/program/

On today's podcast we're discussing Traditional food preparation techniques and their benefits in digestion and weight optimization. Dr. Sarica Cernohous is a practitioner of Acupuncture and Chinese Medicine, using Japanese-style methods, LED light therapy and herbal medicine in her private practice. She is the author of the importance and practical application of traditional food preparation techniques, The Funky Kitchen, and its accompanying online course, “Fresh, Fun and Flavorful in The Funky Kitchen”, and is a coach for Metabolic Balance of Germany, from which she has crafted a personalized weight-optimization and lifestyle program, The LAPIS Method. Since 2011 she has been sharing recipes and health articles on her website, NaturallyLivingToday.com. Sarica is a board member for the National Association of Nutrition Professionals (NANP), and resides with her family in northern Arizona. On today's podcast, Sarica shares benefits of traditional food preparation and tips on foods such as fermented vegetables and bone broth. She shares how her kitchen is like a lab and what she's learned along the way. As well as what she's seen in her patients' weight and wellbeing. So, please enjoy this interview. To learn more about Dr. Sarica Cernohous, go to http://naturallylivingtoday.com To get the Download on the 8.5 Rules for Metabolic Balancing: https://naturallylivingtoday.com/rules/ And here is a link for Fresh, Fun and Flavorful in The Funky Kitchen, 6-module course on traditional food preparation methods: https://funkykitchenfresh.com/program/

All right folks it is time to get yourself a cup of coffee or make a pot of tea and join us for a dose of Reality check. Now make yourself comfy, get your notebook and pencil, and listen close. This week we will be covering the wonderful world of food prep and sanitation. You know that place in your home where food is prepared and cooked for your dining enjoyment. That room called a kitchen. Well in grid down that place, if not kept clean will become your worse nightmare. Wait, what did you say? You will be just fine because you find moldy forgotten food in the recesses of your refrigerator. What do you mean you don't even know the last time you cleaned out the fridge? Oh, I see you eat out most of the time, order take out, and use disposable plates. Yep, you have a very busy life I get it.In grid down, we must be extra careful especially in a group. The more hands in the kitchen the more likely food will get contaminated. Learn how to prepare food for your family or group by dividing into food prep areas, cooking, food service, and washing dishes. If the group is large enough to allow each food area to utilize only one to two people in each area that would be great. Learn what lurks in our food when raw, how to handle raw food, and how to limit bacterial growth in cooked food. Remember that a fridge in summer will not be available for most of us so even storage will play a factor. 

Food Preparation,Sanitation and Cleanliness!Host: Micheal Kline "Reality Check"on American Preppers Radio!Fridays 9:00pm/Est 8:00pm/Ct 6:00pm/PtLive Listen and Chat go to: http://prepperbroadcasting.com/All right folks it is time to get yourself a cup of coffee or make a pot of tea and join us for a dose of Reality check. Now make yourself comfy, get your notebook and pencil, and listen close. This week we will be covering the wonderful world of food prep and sanitation. You know that place in your home where food is prepared and cooked for your dining enjoyment. That room called a kitchen. Well in grid down that place, if not kept clean will become your worse nightmare. Wait, what did you say? You will be just fine because you find moldy forgotten food in the recesses of your refrigerator. What do you mean you don't even know the last time you cleaned out the fridge? Oh, I see you eat out most of the time, order take out, and use disposable plates. Yep, you have a very busy life I get it... Read More HERE!Joins us in our Chat Room HERE! Tags: American Preppers Radio, Prepper Broadcasting, Reality Check, Preparedness