POPULARITY
When the sun's out, there's nothing quite like a BBQ to tickle those taste buds. If you're a fan of a cook-out but you're bored of the same old flavors, then give Smoke Signals' new BBQ Legends a look! Learn more at https://smokesignalsweekly.beehiiv.com/p/bbq-styles-around-the-world Smoke Signals Weekly City: Winnipeg Address: Winnipeg, Manitoba Website: https://smokesignalsweekly.beehiiv.com Email: boknowscigars2@gmail.com
Its our Fathers Salute in the Summer Soul food series: Original Release date: October 2020 Today is King
On today's episode of The Goddess Complex with Ashley Michelle we are discussing how I stay consistent in the gym! It's a new one as I have had a few questions come into my DM's about this very idea and today we are going to talk in depth about it. In lue of the masterclass we had last week where we discussed in depth reasons why we procrastinate and how procrastination can cripple our business, I can't help but see all the correlations here! So sit back, relax or get your cardio on and listen to this episode now!P.S. The doors to Sacred & Sought After my 1:1 luxury mentorship experience for the spiritual business owner are open right now. Only 2 spots left! Click here to learn more.**********************************************Check Out The Lightworker's Academy LibraryGet on the waitlist for SirenApply for Sacred & Sought AfterGet the Freebie: Discovering the Shadows of Your Sun SignGet the Freebie: Working with Black Moon Lilith in your businessBook A Clarity CallFind Me on InstagramLet's be friends on TikTokCheck Out the website
I scream, you scream, we all scream to help solve the world's massive food waste problem with ice cream. On this episode of Tech Bites, host Jennifer Leuzzi talks with Tyler Malek, Co-Founder and Head Ice Cream Maker for Salt & Straw Ice Cream and Jeremy Kaye, Co-Founder of The Spare Food Co about Salt & Straw's Upcycled Food Series featuring the Lemon Curd & Whey flavor, a tangy gelato infused with The Spare Food Co's Lemon & Ginger Spare Tonic.Photo Courtesy of Salt & Straw.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.
Over the last four episodes, we've heard how we need to change our food system to one that is nature-positive. But how can we scale a circular economy for food to feed the global population, which the UN estimate will reach 10 billion by 2057?In the final episode of our Redesigning Food series, we hear from Professor Tim Benton, Research Director of the Environment and Society Programme at Chatham House, the Royal Institute of International Affairs, and Mikel Hancock, Walmart's Senior Director for Sustainability Initiatives, about the role policymakers and big businesses can play.This episode was supported by players of People's Postcode Lottery.Learn more about a circular economy for foodSign up to hear about the Big Food Redesign ChallengeLet us know what you'd like to hear about in future episodesFind out more about our contributors:Professor Tim BentonMikel Hancock, Walmart
What if there were no bad choices in your shopping basket? What if every bite of food had been designed in a way that helped to regenerate nature?In this episode, we hear from Waitrose and Natoora about the steps they're taking towards a circular economy for food.This episode was supported by players of People's Postcode Lottery.Learn more about the Ellen MacArthur Foundation's food workSign up to hear about The Big Food Redesign Challenge, launching soon.Find out more about our guestsJohn Lewis Partnership and WaitroseNatoora
In a circular economy, food ingredients should be diverse, low-impact, upcycled, and produced in a regenerative system. But what does that look like in practice?In this episode we meet three brands - Rubies in the Rubble, Grounded Ingredients and Hodemedod's, to find out how they are applying the principles of Circular Design for Food to their products.This episodes was supported by players of People's Postcode Lottery.Learn more about the Ellen MacArthur Foundation's food workSign up to hear about The Big Food Redesign Challenge, launching soon.Find out more about our guests:Rubies in the RubbleGrounded IngredientsHodmedod's
What is regenerative production? And how can farmers help address the damaging effects our industrialised food system has on the climate and biodiversity?In this episode, we'll hear from Philippe Birker, co-founder of Climate Farmers, an organisation working to empower farmers. We also visit Nunwell Home Farm to learn how they are using regenerative methods to improve biodiversity and soil health on their farm.This episode was supported by players of People's Postcode Lottery.Find out more about our food work.
Welcome to the first episode of our new series looking at the need to redesign our food system.In the episode, we look at what's wrong with the current system, and learn how a circular economy for food can help address some of today's biggest global issues, such as biodiversity loss and climate change.We're joined by the Ellen MacArthur Foundation's Food Lead, Reniera O'Donnell, Ecology, Social, Governance Advisor, Dr Catherine Chong and we'll also hear from Climate Farmers Co-Founder Philippe Birker.--Learn more about the Big Food RedesignThis episode was supported by players of People's Postcode Lottery. Find out more about who we work with
Our current linear food system is failing us. It is the primary driver of biodiversity loss, accounts for a third of greenhouse gas emissions and, while 10% of the planet's population goes hungry, we waste almost one-third of the food we produce.What if there was a better way? What if we could produce food to help nature thrive?In a new five-part podcast series, we'll explore how a circular economy for food can help address these challenges.Join us from Tuesday 25th April, as we meet the people creating a future food system that's good for people, farmers, nature, and business.
Dr Michelle Grant is the founder and sommelier of Era Wine Bar. Prior to Era, Dr. Grant spent years as a subject matter expert and business development leader in both non-profit and private sector consulting firms. Her former life included many of the travels that were the inspiration for Era. Dr. Grant lives in Mount Rainier, MD with her husband Ka-ton, their two children, Leila and Lionel, and bulldog, Biko.https://www.instagram.com/districthostess/ https://www.erawinebar.com/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire
Dr Michelle Grant is the founder and sommelier of Era Wine Bar. Prior to Era, Dr. Grant spent years as a subject matter expert and business development leader in both non-profit and private sector consulting firms. Her former life included many of the travels that were the inspiration for Era. Dr. Grant lives in Mount Rainier, MD with her husband Ka-ton, their two children, Leila and Lionel, and bulldog, Biko.https://www.instagram.com/districthostess/ https://www.erawinebar.com/The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire
In 2010, I decided it was time to follow my dreams and turn my passion and purpose into a business. I left my corporate job, moved back home to Charlotte, N.C., and enrolled in a culinary arts program. From there, Heart and Soul Personal Chef Service was born.https://cheflisabrooks.com/ https://www.instagram.com/cheflisabrooks/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletterFollow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire
In 2010, I decided it was time to follow my dreams and turn my passion and purpose into a business. I left my corporate job, moved back home to Charlotte, N.C., and enrolled in a culinary arts program. From there, Heart and Soul Personal Chef Service was born.https://cheflisabrooks.com/ https://www.instagram.com/cheflisabrooks/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire
Danielle Fiala didnt always want to be a chef. But after completing her engineering degree in Philadelphia, she found herself missing the tastes of her native Jamaica and began seeking comfort in the kitchen. Thus began the journey that led her to culinary school in San Francisco and a new careerand lifeas a chef. In the twelve years since then, she has worked at numerous acclaimed restaurants in the Bay Area; there was even a stint as a butcher along the way. Her travels landed her in the Napa and Sonoma valleys, where her cooking career took a decidedly wine-centric turn. She is currently freelancing as a private chef, with regular clients including The Napa Valley Reserve, Silver Oak Cellars, and Breathless Wines in Healdsburg. Growing up in a developing country, she was acutely attuned to the issue of food waste. So a commitment to sustainability is always at the forefront of her work. Danielle currently serves as the San Francisco Chapter Secretary of Les Dames dEscoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries.https://www.instagram.com/dsfiala/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletterFollow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire
Danielle Fiala didn't always want to be a chef. But after completing her engineering degree in Philadelphia, she found herself missing the tastes of her native Jamaica and began seeking comfort in the kitchen. Thus began the journey that led her to culinary school in San Francisco and a new career—and life—as a chef. In the twelve years since then, she has worked at numerous acclaimed restaurants in the Bay Area; there was even a stint as a butcher along the way. Her travels landed her in the Napa and Sonoma valleys, where her cooking career took a decidedly wine-centric turn. She is currently freelancing as a private chef, with regular clients including The Napa Valley Reserve, Silver Oak Cellars, and Breathless Wines in Healdsburg. Growing up in a developing country, she was acutely attuned to the issue of food waste. So a commitment to sustainability is always at the forefront of her work. Danielle currently serves as the San Francisco Chapter Secretary of Les Dames d'Escoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries.https://www.instagram.com/dsfiala/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire
A proud Oakland native, Aminah “Chef Mimi” Robinson-Briscoe is the founder of the Black Food & Wine Experience. She is passionate about bringing Black culture and food together for the most amazing culinary experiences. For more than a decade, she has focused on the often-overlooked intersection of food, social justice, and entertainment. Through Chef Mimi LLC, Chef Mimi has brought to life three distinct brands: The Black Food & Wine Experience, an interactive annual event that bridges food, beverage, education, health, and Black culture, "Bringing It to The Table," the first culinary competition show highlighting the talent and passion of Black chefs, and Chef Mimi Catering, a boutique catering company that services Bay Area tech companies such as Facebook, Slack, Twilio and Lyft as well as non-profits and cultural events like the Coalition of Black Excellence and ESSENCE Festival. A graduate of the California Culinary Arts Academy in San Francisco, Chef Mimi is an active board member of the Oakland African American Chamber of Commerce and Diablo Valley College's culinary and wine program. Most recently, she was recognized as 2022 Wine Enthusiast Top 40 tastemakers and the list of 2021 Forbes Next 1000, which highlights entrepreneurial heroes who are redefining what it means to build and run a business today. https://www.thechefmimi.com/bfwe https://www.instagram.com/iamchefmimi/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire
A proud Oakland native, Aminah Chef Mimi Robinson-Briscoe is the founder of the Black Food & Wine Experience. She is passionate about bringing Black culture and food together for the most amazing culinary experiences. For more than a decade, she has focused on the often-overlooked intersection of food, social justice, and entertainment. Through Chef Mimi LLC, Chef Mimi has brought to life three distinct brands: The Black Food & Wine Experience, an interactive annual event that bridges food, beverage, education, health, and Black culture, "Bringing It to The Table," the first culinary competition show highlighting the talent and passion of Black chefs, and Chef Mimi Catering, a boutique catering company that services Bay Area tech companies such as Facebook, Slack, Twilio and Lyft as well as non-profits and cultural events like the Coalition of Black Excellence and ESSENCE Festival. A graduate of the California Culinary Arts Academy in San Francisco, Chef Mimi is an active board member of the Oakland African American Chamber of Commerce and Diablo Valley Colleges culinary and wine program. Most recently, she was recognized as 2022 Wine Enthusiast Top 40 tastemakers and the list of 2021 Forbes Next 1000, which highlights entrepreneurial heroes who are redefining what it means to build and run a business today. https://www.thechefmimi.com/bfwe https://www.instagram.com/iamchefmimi/The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire
If we're being honest, are you tired of following restrictive diets, counting macros and calories, or dieting overall? Are you ready to feel good in your body, get healthier and develop a better relationship with food? Do you wish you could tune into your body wisdom and let go of unattainable diet culture “norms”? You're in luck because there is a way for you to heal your body image, feel satisfied, and choose true self-care! Welcome to episode 11 of Wellness: Rebranded! Today is the third episode of our intuitive eating series and we're discussing intuitive eating principles 6-10! If you're ready to start the New Year with a plan that allows you to make peace with your food choices and doesn't consume your thoughts- you're going to love today's episode! Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course: How to Break Up With Dieting For Good This episode was produced by Juliana Barbati
There are so many diet culture messages around us about what to eat and how to look. And we're often told that it's all about the numbers: calories, macros, more protein, no carbs, yes carbs, fat, fat-free… and the list goes on. The truth is that dieting simply doesn't work, and it can even be harmful for your health and well-being. In today's episode, we're continuing our intuitive eating series and talking about the first 5 intuitive eating principles. Overall, intuitive eating is about improving your relationship with food and your body, learning to listen to your body's cues and needs, rather than relying on outside sources like diet culture or restrictive diets. But, before we can fully practice intuitive eating and heal from the damage caused by the dieting mentality, we need to first understand the principles of having a healthy relationship with food and your body. Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course, How to Break Up With Dieting For Good: https://elizabethharrisnutrition.com/how-to-break-up-with-dieting-for-good This episode was produced by Juliana Barbati
How much time and energy have you spent dieting? Or feeling guilty or frustrated when you've eaten something you think you shouldn't? In today's episode, we're diving into the world of intuitive eating and how it can help you stop dieting (or feeling as though you should be!) and improve your relationship with food. Intuitive eating is a self-care eating framework that focuses on trusting yourself and listening to your body. In short, intuitive eating principles focus on YOU instead of counting calories, macros, or unsustainable “rules”. One of the main intuitive eating benefits is that it's NOT about perfect outcomes—it's about listening to your body wisdom and trusting yourself, rather than what a one-size-fits-all diet plan says you should eat. Ready to stop dieting so you can feel more peaceful around food? Let's dig in! Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course: How to Break Up With Dieting For Good This episode was produced by Juliana Barbati
This episode continues the series on food by exploring animals as food, humans as omnivores, bioavailability of protein and fat, veganism, animal agriculture, and fear based dietary restriction. Episode 93 Show Host: Andrew Reinhart Becoming a PATRON of my show! Go to physicallyspiritual.com Show Page: http://awakencatholic.org/physically-spiritual/animals-catholicism-and-veganism-food-series-5 Download the official AWAKEN App: http://theawakenapp.io Bring the AWAKEN MISSION to your parish! - https://www.awakencatholic.church/mission
Konnichiwa Mina san, Welcome to episode 142 we're on autopilot again this week! But that doesn't mean I did not come empty-handed by rerunning one of my "Classic Smooth Tokyo Episodes" from this podcast Catalog! this week's episode I'm still continuing our "The Japanese Food Series"! These next few weeks or months I will be discovering my favorite Japanese foods and cuisines. In this week's episode of Japanese food, we're talking about Yakisoba and the history of it, and why it's so popular today! Enjoy this episode! Domo Arigato Gozaimasu Minnasan. Here are all the Info Links to my Podcast episodes, Social Media page, and Podcast Merch https://linktr.ee/Smoothtokyothepodcast! Music by Lo-fi Japan, Shake up Christmas by Train --- Send in a voice message: https://anchor.fm/andrew-harris3/message
What is it like to work for one of the most well-known and growing brands in the food industry? That's exactly the position Dr David Lloyd, Senior Research and Development Manager at Huel, finds himself in. In this episode of the Career Conversations podcast series, the first to be recorded in front of a live studio audience as part of our Inspiring Careers in Food Series of events, he reveals all about his journey to the top. Dr Lloyd's role as Huel is heavily science based and includes a lot of project management. He has a degree in Chemical Engineering, which he got at Loughborough University, and he has a PhD in Formulation Engineering from the University of Birmingham. Before joining Huel, he was chief scientist at the huge multinational Unilever. Listen to the full episode to find out how Dr Lloyd found the move from Unilever to Huel, how much you can expect to earn if you follow a career path like his, and enjoy some questions from our audience of students who attended the event. Dr David Lloyd, Senior R&D Manager, Huel Dr David Lloyd is Senior R&D Manager of Huel, a food company that makes a variety of nutritionally complete, plant-based meal products. As Huel has expanded in employees, sales revenue and scientific capability, David has played an important role on that journey over the last 3 years. He is now co-ordinating Huel's longer-term R&D strategy to drive further growth and help Huel move up another gear. A passionate scientist and engineer (depending on the task at hand), David whilst still in the relatively early stages of his career has had a somewhat varied experience across industry and academia. Graduating from Loughborough with a degree in Chemical Engineering, it is slightly unconventional David wasn't swallowed into the world of Petrochemicals and Pharmaceuticals with most of his peers but his passion for food led him in a different direction. After studying an Engineering Doctorate in Formulation Engineering under well renown food scientist Prof. Ian Norton, David worked 5 years for FMCG giants Unilever carrying out R&D innovation projects on ice cream & Ready-to-drink Iced Tea. Looking for a new challenge brought him into the early stages of the rapidly growing Huel business looking after their Ready-to-drink category before a switch to his current role. A common theme throughout David's career is the ability to adapt and thrive in different environments. Industry or academia, small or large business, he has won multiple accolades for presentations, business delivery and most recently been nominated for Food & Drink Scientist of the Year 2022.
Konnichiwa Mina san, Welcome to episode 134 we're on autopilot again this week! But that doesn't mean I did not come empty-handed by rerunning one of my "Classic Smooth Tokyo Episodes" from this podcast Catalog! In this week's episode, I'm starting a new series called "The Japanese Food Series"! I will discover my favorite Japanese foods and cuisines in the next few weeks or months. Today we're looking at one of my favorites Japanese food sushi and its history of it and why it's so popular today!! Enjoy this episode! Domo Arigato Gozaimasu Minnasan. JIRO DREAMS OF SUSHI Documentary movie I Highly Recommend you watch this movie!! https://itunes.apple.com/us/movie/jiro-dreams-of-sushi Here are all the Info Links to my Podcast episodes, Social Media, and Podcast Merch https://linktr.ee/Smoothtokyothepodcast! Follow me on Twitter @SmoothTokyo --- Send in a voice message: https://anchor.fm/andrew-harris3/message
“Backcountry Food Series” - Cooking At Base Camp - Jaime Teigen Cooking at a nice comfortable base camp is one of my favorite things about camping and hunting. Today I have Jaime Teigen on the show to talk about preparing delicious meals at a base camp. We cover a lot of great recipes and talk about Jaime's involvement with OutdoorClass The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com
“Backcountry Food Series” - SNACKS- Cody Rich Today's episode is all about snacks but not all snacks are created equal. I have Cody Rich on to talk about 20 snacks that aren't bars. We discuss some of the best options out there and what we like to take in our packs. Snacks are one of my favorite things on the mountain and I'm sure they are some of yours too. Enjoy this SNACKS Episode! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp.
“Backcountry Food Series” - Alpen Fuel - Shaun Durkee Today I am talking with Shaun Durkee about breakfast food. Shaun and his wife creating Alpen Fuel to provide high quality breakfast options to those who are out chasing animals, hiking trails, fishing the high mountain lakes or whatever it is that you do in the mountains. Alpen Fuel is a great food option for the outdoors. Check them out and enjoy the show! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. Find Alpen Fuel Here https://www.alpenfuel.com OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com
"Backcountry Food Series" - Pinnacle Foods - John Ritner Today's episode of the Backcountry Food Series is with John Ritner from Pinnacle Foods. This show has been in the making for a couple of years as I have followed along and devoured many Pinnacle meals since they launched. John talks about how Pinnacle got started and how they prepare their food using locally sourced products and careful attention to detail to make the meals perfect. Check out Pinnacle Foods and enjoy this show! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. Pinnacel Foods https://pinnaclefoods.co OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com
"Backcountry Food Series" with Shannon Waters of Gastro Gnome Today I have Shannon on to talk about the importance of quality foods and how she makes such a great product. Shannon talks about her journey from cooking in five-star restaurants to cooking freeze dried meals and how the desire to make great food carried over. Gastro Gnome meals are fantastic and so is this show. Enjoy! https://www.gastrognomemeals.com OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com
To kick off the "Backcountry Food Series" I am releasing a show I did a few years ago with Jessie Gregor from Next Mile Meals. Next Mile is a keto friend option for backcountry food lovers. Listen to the show to find out more and to hear how Jessie developed the company while hiking the PCT. The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp.
Jennifer Biggs talks to Eric Barnes about the Taste of Summer food series, plus what she eats for breakfast, what food she has in her refrigerator, and her belief that, apparently, all change is for the better.
Food Series Introduction - Chad Ryker The next few shows will be 100% food related and 100% awesome! On this intro I tell you what to expect and why I chose the companies I did and why I decided to put this tegether. You dont want to miss this series! ENJOY!
TUNE IN: APPLE PODCASTS | SPOTIFY | STITCHER | AUDIBLE Annemarie grew up in an Irish-Italian family where food would bring everyone together and food and cooking have always been a big passion of hers. She graduated from the Culinary Institute of America with an associates degree in culinary arts and went on to develop recipes for many Chefs and kitchens locally in the Boston area such as Tosca and Alma Nove. She also worked as a culinary director before owning her own restaurant with her husband in Hull for eight years. Anne dives into her start and how she got into food as a young woman and began her journey working under Chef Ken Oringer and felt inspired. She touches on what it was like in her early career working as a woman in the kitchen environment and how that translated into her own leadership roles. She talks about leading by example and having to work harder than everyone else. We talk about young women going into the culinary world and the challenges they face but how the industry is growing and evolving to be more inclusive of women. Anne talks about some of her favorite dishes that she loves to recreate now and talks about how she works to develop new recipes and how she pays close attention to the flavor profiles and seasonal availability of ingredients. We touch on some of our favorite local restaurants and what Anne loves and suggests when eating out locally. Anne and Courtney talk about the incredible support system that exists within the local restaurant industry and community. links + resources WHERE TO FIND ANNE WEBSITE thank you to our sponsors Today's episode is brought to you by Canva Pro. Many of you know that my background is in graphic design. I currently still handle all of the design here at The Collective Co. everything from our social media graphics to our outreach templates and website design. But I want to let you in on a new tool that I've started using. I almost exclusively now use Canva Pro for all of my design needs. It has made it so easy for me to set up our brand elements and create templates so that when I need something quickly made I can jump right in. Canva pro is filled with pre-designed templates, fonts, graphics and even photographs that all seamlessly come together. It is one of the tools I use at The Collective Co. almost daily and I can't recommend it enough. As a designer I almost feel like I'm cheating but it is that easy to create beautiful branded elements for your business. Click here to get started with Canva Pro today!
Listen to Pastor Terry Garrett bring the word.
Listen to Reverend El Akuchie bring the word.
Listen to Pastor Dan LaCella bring the word.
Listen to Pastor Terry Garrett bring the word.
Listen to Pastor Terry Garrett bring the word.
Poet and presenter Malika Booker sits down with Peepal Tree Press' founder and managing editor, Jeremy Poynting, to discuss the different ways Caribbean writers explore food. With readings from Kwame Dawes, Marcia Douglas, Khadijah Ibrahiim, Malika Booker and John Lyons. The next few podcasts will think about Covid's effect on our relationships with our kitchens, as well as looking at selections of writing from the Caribbean diaspora about what food means to Caribbean writing and culture. Produced by Melody Triumph for Peepal Tree Press. Thumbnail artwork: 'Rainbirds', by Stanley Greaves. Music: Chris Cambell. With special thanks to Arts Council England and the Clarissa Luard Award. Visit www.peepaltreepress.com/blog/new-caribbean-voices-podcast
Dink and Dunk bring you your bi-weekly dose of what's going on in Chicago sports and then try and guess which teams' stadium sells the odd food item they found.Chicago White Sox, Chicago Bears, Chicago Cubs, Chicago Blackhawks, Chicago Bulls, Javier Baez, Patrick Kane, Yermin Mercedes, Tony Larussa, Mitch Trubisky, Khalil Mack, Zach LaVine, Texas Rangers, Seattle Mariners, New York Yankees
Welcome back to Soul & Seoul guys! In case you missed our clue to this episode on our social media, we talk about one of our favorite things, FOOD! There's just soo much to talk about so we are making this part 1 of the Food Series :D Don't forget to follow us on Instagram, Twitter (@_soulandseoul) and Facebook for all our updates. Intro and outro music: Acid Trumpet by Kevin MacLeod https://incompetech.filmmusic.io/song/3340-acid-trumpet **Disclaimer** All views expressed on this podcast and related social media including our website are our own and do not represent the opinions of any entity whatsoever with which we have been, am now or will be affiliated. --- Send in a voice message: https://podcasters.spotify.com/pod/show/soulandseoul/message
Hi everyone! Welcome to part 3 of our food series. Great episode today talking about commercial compost, practical tips to reduce your food waste, and how to compost at home featuring Oakley's friend Julia Samson. Julia tells us how she uses worms to compost her food at home! Want to try vermicompost (worm compost)? Check out our fakebook page! Plus you're welcome to join our Facebook community for comments and questions! https://www.facebook.com/groups/420829352477865 For reference photos join our Instagram community! https://www.instagram.com/wthdoidowiththis/ --- Send in a voice message: https://anchor.fm/trashmagic/message
Which takeout container is the "best" for the environment? Is this the last straw for plastic!? Find out in this week's episode https://www.facebook.com/groups/420829352477865 https://www.instagram.com/wthdoidowiththis/ --- Send in a voice message: https://anchor.fm/trashmagic/message
Which has a lower environmental impact: a meal from the grocery store or one delivered from a meal kit service? How do I get rid of this packaging from my meal kit delivery!? Find out in this week's episode! https://www.facebook.com/groups/420829352477865 @wthdoidowiththis • Instagram photos and videos --- Send in a voice message: https://anchor.fm/trashmagic/message
Hey friends thanks for joining in for episode 4! We are wrapping up our food series and talking all things dinner. I hope some of these ideas and recipes will help you and or your family get through dinner a little easier. Slow Cooker Salsa Chicken & Black Beans: https://cupcakesandkalechips.com/slow-cooker-salsa-chicken-black-beans-tacos/ Chicken Pesto Spaghetti Squash: https://www.paleorunningmomma.com/chicken-pesto-paleo-spaghetti-squash/ For a fun twist add in capers and top with fresh grated parmesan! Cheesy Sausage and Potato Foil Packets: https://www.chelseasmessyapron.com/cheesy-sausage-potato-foil-pack/ Thank you all so much for tuning into this food series. I hope you all enjoyed it and that it helped you and or your family in some small way! Remember to tag us @_healthybitez_ if you give any of these recipes a shot and let me know what your go-to dinner recipes are-i'd love to know!
Hey friends welcome back to Healthy Bitez! For episode 3 we are going to be chatting all things lunch. This is part 2 in our food series as last week we talked about breakfast. If you haven't checked out that episode please do! For the grilled chicken wraps: I am loving the Gluten Free Mission Spinach Herb wrap (they also have a regular version as well). Bento-box style lunches: https://thegirlonbloor.com/healthy-bento-lunch-box-recipes-5-ways/ https://sweetpeasandsaffron.com/lunch-box-recipes/ Salad kit: https://products.wholefoodsmarket.com/product/365-everyday-value-spicy-ranch-organic-salad-kit-057a93 (can usually be found at any grocery store or supermarket). Be sure to tag us @_healthybitez_ so I can see your take on these ideas and recipes or just what you're making for lunch!
Episode 2 is all about breakfast- arguably the most important meal of the day (also my favorite)! Show links: PB Banana Baked Oatmeal--> https://www.ambitiouskitchen.com/peanut-butter-banana-baked-oatmeal-cups/?fbclid=IwAR3uZYvW0TYoqI3VTIIjde6iBgjESzzL8bTiTxmNLjPI3cYg0qgPRbqXRVE Overnight Oats--> https://health.clevelandclinic.org/how-to-make-extraordinary-oats-overnight-infographic/?utm_campaign=cc+pins&utm_medium=social&utm_source=pinterest&utm_content=overnight+oats+recipes&dynid=pinterest-_-cc+pins-_-social-_-social-_-overnight+oats+recipes Don't forget to tag us @_healthybitez_ if you give these recipes a shot!
The final episode of our relationship with food series is here! Today I want to share a bit about my own journey with exercise and how it relates to my relationship with food, what happens when I use it, abuse it, and under use it. I'll talk about the importance of finding the right motivation to keep exercise at a happy place, and towards the end I'll be sharing our at home exercise library, filled with fun routines you can do at home, whether it's the middle of winter, way too hot outside or it's pouring, also in the hopes that you might step out of your comfort zone and try something new that makes you feel giddy. We discuss the link between body image, body changes and exercise, and how movement can help develop that interoceptive awareness that allows you to tune into those body cues that will help you on this journey to improve your relationship with food. For the written version of this episode and all the links mentioned, click here!
We're back with part 5 of our relationship with food series, and today I'll be sharing some amazing resources that will be so helpful on your journey to a better place with food, especially when it comes to emotional eating. We'll be talking about how normal it is to see food as part of our coping tools (eating for reasons other than hunger is a part of normal eating and emotions play a part in this), and what can help when it has become the only coping tool. I'll share a resource that has been enormously helpful in understanding emotions and anxiety, and we'll talk about how there isn't just one side of us running the show when it comes to our eating, and how we can begin to nourish the different sides of us, with and without food. For the written version of this post and all the links mentioned, click here.