Podcasts about food story

Kennst du das? Du isst ein Stück Schokolade – und plötzlich ist die ganze Packung weg. Du fühlst dich willensschwach, süchtig, „anders“ als andere. Aber die Wahrheit ist: Das ist keine Charakterschwäche. Das ist Prägung. In dieser Folge erfährst du:

Author and TEDx speaker Michelle Petties opens up about her journey through food addiction and the emotional roots behind it. She shares how changing the story we tell ourselves about food can lead to true freedom and healing. Find out more about Michelle and her work at https://michellepetties.com/.Want to be a guest on Life Stories Podcast? Send Shara Goswick a message on PodMatch, here: https://www.podmatch.com/hostdetailpreview/1718977880777072342a16683

Why does British cuisine have a less than jolly reputation? Join me for fabulous stories and recipes from across the pond!

This is the food freedom episode every mom needs. I'm joined by my real-life BFF and eating psychology coach Kelly Lyons, and we're diving deep into binge eating, food guilt, and how childhood beliefs shape how we eat (and how we feed our kids). We're talking: ✨ The truth about the clean plate club  ✨ Why pressure […] The post The Truth About Binge Eating, Pressure at the Table & Healing Your Food Story with Kelly Lyons appeared first on Nutrition for Littles.

Episode Summary In this episode, we dive into a client-centered approach to nutrition and behavior change. Our guest, Ian, shares his insights on how practitioners can create sustainable change by focusing on empowerment first, education second. The conversation highlights the importance of small, realistic goal setting and understanding the emotional challenges clients face when trying to make lasting health changes. Rather than pushing for perfection or drastic overnight transformations, Ian advocates for collaborative planning and supportive coaching to help clients achieve their goals and rebuild their confidence. Episode Highlights Empowerment First, Education Second: Ian emphasizes that practitioners should prioritize empowering their clients rather than bombarding them with education at the outset. Empowering clients helps them feel more capable and motivated to make changes. The Power of Small, Achievable Goals: We discuss the importance of setting small, realistic goals that help build momentum and confidence. Rather than striving for perfection, small successes lead to long-term change and prevent discouragement. Breaking the All-or-Nothing Mindset: Ian addresses the common "all or nothing" thinking that many clients fall into, which often leads to feelings of failure. He highlights how to move away from this mindset and set expectations that are more forgiving and flexible. Collaborative Coaching Approach: Instead of dictating what clients "should" do, Ian stresses the importance of negotiation and working together to set a plan that meets clients where they are. This collaborative approach fosters trust and ensures that clients are truly committed to their goals. Sustainable Change Through Layered Goals: The conversation also covers how practitioners can layer small goals over time to create lasting behavioral change, as opposed to overwhelming clients with large, difficult plans. The Role of the Practitioner: Practitioners should view themselves as collaborators, guiding clients through manageable steps and providing support when setbacks occur. This approach fosters a sense of agency in clients and helps them stay engaged in their health journey. Building Confidence Through Support: Clients often enter the process with broken confidence, and this episode discusses how practitioners can rebuild that confidence by focusing on small wins, empathy, and consistent encouragement. Resources Mentioned Food Story Coaching Program: Ian offers an online, self-directed training program for practitioners. The course includes seven modules designed to teach the philosophy and skills necessary to empower clients and create lasting change. It also includes live mentorship calls and peer mentorship with one of Ian's master coaches. To learn more, visit https://www.foodstorycoaching.com/fundamentals Contact Ian: Food Story Coaching Certification: https://www.foodstorycoaching.com/contact Work with Ian: https://ianrubin.com Study under Ian at The National University of National Medicine: https://nunm.edu/faculty/ian-rubin-ma-cpt-chc/ LinkedIn: Ian Rubin Connect with Us Visit our website for more episodes and information. Follow us on social media for updates and health tips. Subscribe to our podcast and leave a review! Ready to dive in? Listen here.

Food isn't just about fuel—it's about culture, history, and personal experience. But what if understanding your unique food story could help you eat healthier and enjoy food even more? In this episode, we welcome Dr. Deborah Kennedy, a chef, nutrition scientist, and pioneer in culinary medicine, to explore how food coaching can help individuals build sustainable, healthy eating habits. As the founder of The Food Coach Academy, Dr. Deb shares how taste, personal history, and cultural influences shape our food choices—and how food coaches can help people achieve lasting health without sacrificing flavor or enjoyment. We also discuss the modular approach to dietary changes, why strict diets don't work, and how simple cooking skills can empower people to take control of their health. If you've ever struggled with making lasting dietary changes, this episode is packed with practical insights and inspiration.   About the Guest:Dr. Deborah Kennedy is a culinary medicine expert and the founder of The Food Coach Academy, where she trains individuals to become food coaches who help clients create healthier eating habits based on their tastes, lifestyles, and cultural preferences. With a background in nutrition science and culinary arts, Dr. Deb is revolutionizing the way we think about food and health.   Key Takeaways:✅ Your food story shapes your eating habits more than you realize—understanding it can help you make healthier choices.✅ Strict diets rarely work because they ignore personal tastes and cultural food traditions.✅ Food coaches help individuals navigate dietary changes without feeling overwhelmed or deprived.✅ Cooking doesn't have to be complicated—simple techniques can make healthy food delicious and affordable.✅ The Food Coach Academy offers a structured path for anyone interested in turning their passion for food into a career.   Resources & Connect with Dr. Deborah Kennedy:

In this episode of Screw It Just Do It, I sit down with Ben, Mike, and Barry, the co-founders of SORTED Food, one of the world's most popular food channels. What started as a casual conversation in a pub about cooking skills has turned into a brand with millions of followers and brand partnerships with household names like Co-op.

Food isn't just about fuel—it's about culture, history, and personal experience. But what if understanding your unique food story could help you eat healthier and enjoy food even more? In this episode, we welcome Dr. Deborah Kennedy, a chef, nutrition scientist, and pioneer in culinary medicine, to explore how food coaching can help individuals build sustainable, healthy eating habits. As the founder of The Food Coach Academy, Dr. Deb shares how taste, personal history, and cultural influences shape our food choices—and how food coaches can help people achieve lasting health without sacrificing flavor or enjoyment. We also discuss the modular approach to dietary changes, why strict diets don't work, and how simple cooking skills can empower people to take control of their health. If you've ever struggled with making lasting dietary changes, this episode is packed with practical insights and inspiration. About the Guest:Dr. Deborah Kennedy is a culinary medicine expert and the founder of The Food Coach Academy, where she trains individuals to become food coaches who help clients create healthier eating habits based on their tastes, lifestyles, and cultural preferences. With a background in nutrition science and culinary arts, Dr. Deb is revolutionizing the way we think about food and health. Key Takeaways:✅ Your food story shapes your eating habits more than you realize—understanding it can help you make healthier choices.✅ Strict diets rarely work because they ignore personal tastes and cultural food traditions.✅ Food coaches help individuals navigate dietary changes without feeling overwhelmed or deprived.✅ Cooking doesn't have to be complicated—simple techniques can make healthy food delicious and affordable.✅ The Food Coach Academy offers a structured path for anyone interested in turning their passion for food into a career. Resources & Connect with Dr. Deborah Kennedy:

There aren't enough folks addressing food waste and hunger in America. Chris Dipnarine tells Nestor the amazing sustainability and food story of 4MyCity and feeding folks in West Baltimore through inspiration and perspiration on our annual "A Cup Of Soup Or Bowl" week of community triumphs. The post Chris Dipnarine tells Nestor the amazing sustainability and food story of 4MyCity and feeding Baltimore first appeared on Baltimore Positive WNST.

A breakfast, a snack, a soup, a pie and a whiskey drink…join me and warm up!

In this powerful solo episode, Leila Lutz delves deep into the importance of understanding your personal "food story" - the beliefs, patterns, and experiences that have shaped your relationship with food. Drawing from her own transformative journey, Leila shares how her lifelong struggle with under-eating and high-achieving behaviour stemmed from a complex web of family dynamics, trauma, and the need to create safety and security.Leila candidly explores how her background as the eldest daughter in a chaotic, financially-strained household influenced her tendency to push food aside in pursuit of constant achievement. She unpacks the addictive nature of adrenaline and cortisol, and how this "busy" mindset kept her from truly nourishing herself.With raw vulnerability, Leila also reveals the generational trauma and beliefs around food that were passed down from her mother's own difficult upbringing. This powerful insight underscores Leila's unique approach to coaching, which emphasizes the critical role of self-parenting and taking responsibility for one's own healing.Throughout the episode, Leila offers listeners a glimpse into her personal process of uncovering and addressing these deep-seated patterns, highlighting the importance of consistent self-care, mindful eating, and creating a life of balance and connection. Her story serves as a powerful testament to the transformative power of understanding your food story and the courage to rewrite it.In this episode:Understanding Your Food Story The Impact of Under-Eating The Role of Stress and AdrenalineThe Journey to Balanced EatingAddressing Addiction and Overachievement The Influence of Family Beliefs The Importance of Self-Parenting The Role of Coaching and Therapy The Emotional Impact of Food Encouragement for Healing.The book mentioned is “In the Realms of Hungry Ghosts” by Dr Gabor Mate and is a must read.Sign up for Leila's FREE Insights Course at www.thebodyneverlies.com.auConnect with Leila:WebsiteInstagram @leilalutzMentioned in this episode:Free InsightsUncover the root cause of your unexplained symptoms, with a scientifically proven, self assessment tool. https://thebodyneverlies.com.au/insights-courseFree Insights Jan25

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Today I talk about Irish food, food history and identity with Michelin-starred chef Jp McMahon. Jp is the culinary director of the EatGalway Restaurant Group and runs the restaurant Aniar in Galway, Ireland. He's the founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He has written several books including the excellent Irish Cook Book published by Phaidon. However, the subject of our discussion was his new book, An Irish Food Story: 100 Foods That Made Us, published by Nine Bean Rows, which delved into Irish food identity, traditions and history. We talked about food in Ireland versus Irish food, oysters and stout, the deliciousness of seaweed, Irish stew and dulse-flavoured croissants – plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Find Jp on Instagram: @mistereatgalwayAnair websiteAn Irish Food Story: 100 Foods That Made UsThe Irish Cook Book An Alphabet of AnairThings mentioned in today's episodeThe Great Cream Tea Debate on YouTubeBBC Countryfile magazine websiteNeil's blog post and recipe for Bakewell puddingUpcoming events:Find out about upcoming events on the website here.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can

In today's episode (145) of the EAT, CAPTURE, SHARE podcast, you get to hear my conversation with cook and food storyteller, Val Moore, and cookbook author and food & travel content creator, Verna Gao, which was recorded in front of a LIVE audience at my book launch party last month! We talk about all things Reel creation and creativity, how to achieve success on social media and answer the BEST questions from the audience. This episode celebrates our creative differences and will give you the confidence to achieve success on your own terms. Here's what else you can expect from today's episode...Verna and Val introduce themselves.Val and Verna explain how they started sharing their food online.Verna gives her best advice for how to find your niche on social media.Val shares his secret for how to create content that stands out in a crowded social media space.Val and Verna give their top tips for scripting voiceovers for Instagram Reels.Verna and Val reveal how much time they really spend working as full-time content creators.We talk about whether it's still possible to grow your audience without sharing your personal life online.I share how I started on Instagram and as a food photographer.LINKS MENTIONED:Order my brand new book HOW TO MAKE YOUR FOOD FAMOUS HERE! It's all about developing a social media strategy that works!My first book, Creative Food Photography is available HERE! It's for food photographers who want to find their own unique style and up level their photographyVal's Instagram and TikTokVerna's Instagram, website and cookbookVerna's Korean steamed eggs (day 31 of around the world in 80 eggs), where she has to start a recipe several timesFirst video Val posted on InstagramMartijn Doolaard on YouTube (renovated the cabins in the Italian Alps)How To Make Your Food Famous book launch party & live podcast! Read more about it in this blog post HEREYou can enjoy a full month of Grocer's List absolutely FREE! Just use the code PODCAST at checkout. But hurry, this offer ends December 31st, 2024!Find the full show notes HEREFind my Instagram HERE 

Join me to hear the best part of a mid-week summer dinner at my friend's beautiful home.

Le restaurant des athlètes est le plus grand et le plus gastronomique de l'histoire des JO. Dans « La Story », le podcast d'actualité des « Echos », nous rediffusons un épisode de juin détaillant les ambitions de Sodexo Live ! pour faire rayonner la cuisine française pendant les Jeux Olympiques et après, grâce à la présence de trois grands chefs.Retrouver l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr/lastoryLa Story est un podcast des « Echos » présenté par Michèle Warnet. Cet épisode a été enregistré en mai 2024. Rédaction en chef : Clémence Lemaistre. Invités : Paul Molga (correspondant des « Echos » à Marseille) et Amandine Chaignot (cheffe cuisinière, Pouliche, Café de Luce, Rosy et Maria, Nepita). Réalisation : Willy Ganne. Musique : Théo Boulenger. Identité graphique : Upian. Photo : BERTRAND GUAY/AFP. Sons : Musictoday80 – Anwar Amr, Food Story, Patbalad, Headphone Recorder, Bruitage Expert, « Voici le temps des assassins » (1956), « La grande vadrouille » (1966), « Aladdin » (1992). Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le restaurant des athlètes olympiques promet d'être le plus gastronomique de l'histoire des JO, grâce à la présence de trois grands chefs. Pour « La Story », le podcast d'actualité des « Echos », Michèle Warnet et ses invités détaillent les ambitions de Sodexo pour faire rayonner la cuisine française pendant et après l'événement.Retrouver l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr/lastoryLa Story est un podcast des « Echos » présenté par Michèle Warnet. Cet épisode a été enregistré en mai 2024. Rédaction en chef : Clémence Lemaistre. Invités : Paul Molga (correspondant des « Echos » à Marseille) et Amandine Chaignot (cheffe cuisinière, Pouliche, Café de Luce, Rosy et Maria, Nepita). Réalisation : Willy Ganne. Musique : Théo Boulenger. Identité graphique : Upian. Photo : BERTRAND GUAY/AFP. Sons : Musictoday80 – Anwar Amr, Food Story, Patbalad, Headphone Recorder, Bruitage Expert, « Voici le temps des assassins » (1956), « La grande vadrouille » (1966), « Aladdin » (1992). Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

What do you crave when the weather heats up? Join me to talk easy tasty ideas for summer days!

One of the most common questions Jessica gets is "what do you eat every day?" In today's episode of Meet Your Body, Jessica is finally diving into her own experience with food!She talks about her history with food growing up and all the iterations and twists and turns it's taken over the years. This includes learning about serving sizes (that was a surprise!), realizing that no carb diets are NOT for her and the moment she discovered eating gluten free could help her endometriosis symptoms.Jessica talks you through her personal experience so you have context around the choices she makes, and why she is hesitant to recommend or follow specific food plans with hard and fast "rules".As always, you'll leave with a message of empowerment and hope around food and how to make the choices that are right for YOU.Join UNLIMITED!https://jessicavalantpilates.com/unlimitedYouTube (workouts and tips):https://www.youtube.com/c/JessicaValantPilatesResources, services & more:http://www.jessicavalantpilates.comFollow Jessica on Instagram:http://www.instagram.com/jessicavalantpilatesJessica Valant Pilates app:Apple IOS - https://tinyurl.com/mry5ya8rGoogle - https://tinyurl.com/yh3ty5fpJessica Valant and Jessica Valant Pilates, LLC, recommend you consult with a physician before starting any new exercise program. The information given here is not meant to treat or diagnose any medical condition.

Ever found yourself reaching for a snack when you're not really hungry, or felt your mood plummet after an impromptu junk food feast? You're not alone, and my conversation with Jodi from the Shift membership program is here to shed light on that complex dance between our emotions and eating habits. With Jodi's candid sharing of her journey, we delve into the heart of why we often use food as a balm for our emotions and how it becomes entwined with our self-identity. We lay bare the strategies to strengthen our nervous system's resilience and discuss the importance of confronting the deeper reasons behind our food choices for long-term health and balance.interested in SHIFT? Want a free call with EMYLEE? Grab a spot for a free call hereFind more information and Free resources HERE: https://hernextstep.limitlessfemalecoaching.com/landing-page-her-next-stepHave a question about the program or something you want answered on the podcast? Come chat with me on instagram!@Limitlessfemale

Pour répondre aux aléas de la pêche, la PME bretonne Belle Iloise mise sur la végétalisation de ses recettes. Pour « La Story », le podcast d'actualité des « Echos », Pierrick Fay et Isabelle Lesniak racontent la transformation en douceur d'une conserverie qui ne fait pas ses 92 ans. La Story est un podcast des « Echos » présenté par Pierrick Fay. Cet épisode a été enregistré en mars 2024. Rédaction en chef : Clémence Lemaistre. Invitée : Isabelle Lesniak (journaliste aux Echos week end). Réalisation : Willy Ganne. Chargée de production et d'édition : Michèle Warnet. Musique : Théo Boulenger. Identité graphique : Upian. Photo : Gile Michel/SIPA. Sons : Christian Desnos «Allons à Messine», France 2, Food Story, «Je vous conduis» by CIC, Extrait de «Les sardines» de Patrick Sébastien, La Belle Iloise. Vous pouvez retrouver l'article de Isabelle Lesniak dans Les Echos Week-end en cliquant sur ce lien Retrouvez l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access abonnement.lesechos.fr/lastory Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

On this episode, we will hear from naturopathic oncologist, Marisa Soski. Dr. Soski will share how exploring your food story can unlock your ability to make healthy diet changes. We will explore how our unique food stories shape our relationship to food and shape our food choices.Five To Thrive Live is broadcast live Tuesdays at 7PM ET.Five To Thrive Live Radio Show is broadcast on W4CS Radio – The Cancer Support Network (www.w4cs.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Five To Thrive Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Kiwi chef Ben Bayly is returning for another season of his highly anticipated show 'A New Zealand Food Story'. The show is returning for a third season, Bayly touring the country seeking fresh and innovative ideas for the menu of his award-winning restaurant 'Ahi', as well as spotlighting kiwis dedicated to cultivating some of the world's finest ingredients. The show began in 2020, the first season focusing on the opening of Bayly's restaurant before Covid came in and locked everything down. He told Newstalk ZB's Mike Hosking that it was terrible at the time, as they'd invested $3 million only to get locked down, but they learned a lot of lessons from it. "I think one of the positives of Covid for us, was that New Zealanders couldn't travel." "They were travelling in New Zealand, and I guess, wondering what New Zealand food was." Bayly has yet to meet an unpleasant person while filming his show, telling Hosking that all of the guests were hardworking, salt of the earth people. "You feel kind of guilty because you kind of do a hit and run and grab the content and, but you, you have this deep connection." He said that the people he meets are as crazy as he is, having the same level of passion he has for working in restaurants for producing, hunting, growing, and fishing. New Zealand has an incredible amount of diversity in both its geography and ecosystems, and there are people taking full advantage. "We can grow anything, make anything. We have the climate, the soil, the variety to do anything and we can do it better too." Bayly doesn't only showcase the producers in his show, but in his restaurants as well. "I want the guests to know where the farmer, or where the beef is grown, who the farmer is and what the farmer had for breakfast even," He told Hosking. "That adds a lot of value to the experience we're trying to deliver." Season 3 of 'A New Zealand Food Story' premieres Saturday 24th of February on TVNZ1 and TVNZ+. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Join me for a colorful and flavorful spin on this popular series!

[This is a replay episode] Did you know that a regular walking practice can improve your mood, lower stress levels, reduce your risk of several types of cancer, enhance cognitive function, combat depression, and add years to your life?  Joyce Shulman, founder of 99 Walks and Jetti Fitness, is on a mission to get a million women walking and reaping all these benefits. But instead of just going on a “walk”, Joyce encourages intentional walking more than meeting a magic number step goal. Through the 99 Walks app, Joyce has created communities and encouraged women to take ownership of their minds, their bodies, and their moods with the simple act of lacing up their sneakers and walking together.  Joyce shares not only how healing walking can be both physically and mentally, but also why we should consider it an integral part of our wellness toolkit! In fact, she emphasizes that developing a walking practice can aid your mindfulness journey and boost creativity more than other forms of exercise.   In this episode you'll learn: How walking can positively impact your relationship with food  The ways intentional walking can help you deal with stress, improve your mind, and tune into your body Studies to support the science behind the multiple benefits of walking Why walking can ease loneliness and build relationships The myth of 10,000 steps and how to personalize your goals Bottom line: There are so many benefits to lacing up your shoes and going for a walk. You'll discover some not so obvious ones in this conversation! Podcast Partner: We're proud to partner with Matcha Kari for this week's episode. Visit matcha.com, and use code ELISE15 for 15% off your order. If Once Upon a Food Story has inspired you to change how you think about food, your body, and your life, please take a minute to rate us on Apple Podcasts, Spotify, or wherever you listen. Reviews help listeners find the show and enable us to have more amazing guests on, too.   Learn more about Joyce Shulman:. Websites: joyceshulman.com, 99walks.fit Instagram: @joyce.r.shulman, @99walks  YouTube: @99walks LinkedIn: Joyce Shulman Walk Your Way to Better: 99 Walks that Will Change Your Life Why Walk: Discover the Transformative Power of Walking   Learn more about Elise Museles:  Food Story: Rewrite the Way You Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

Is food controlling your daily life? Have you tried every food/diet trick in the book, yet you're still unable to lose weight and keep it off? It's time to rewrite your food story. In this episode of The Wellness Revolution Podcast, I finish off our 3-part sustainable weight loss series by giving you my third and final step to long-term, sustainable weight loss. This last step is all about rewriting your food story and changing your relationship to food so you can look at food as a friend, rather than an enemy. Plus, I share my 4-step method for moderate, mindful, and effortless eating. If you're struggling to stay consistent with your weight loss goals, don't skip over this episode! This is the final step you need and it's going to be a game-changer for your weight loss journey. Listen, food is not the villain. Join me to learn how to conquer your cravings, achieve natural moderation in your eating habits, stop the nighttime binging for good, and more! Once you practice these steps and integrate these methods into your life, you'll start seeing results that you've never seen before. Trust! Key Highlights: Why it's a mistake to focus on food/nutrition when trying to lose weight. What is food freedom? The problem with following a “good food/bad food” list. My 4-step method for rewriting your food story. Tips for preventing sugar cravings and overeating/binging at night. Personal food narratives that might be keeping you stuck in unhealthy eating habits. The crucial role of mindfulness in losing weight and changing your relationship to food. How to conquer cravings and food deprivation/overeating with the power of permission. Episode Resources: Listen to Part 1 TWR 226: The First Step to Long-Term, Sustainable Weight Loss Listen to Part 2 TWR 228: The Second Step to Long-Term Sustainable Weight Loss (The Hormonal Fat Loss Blueprint) Listen to TWR 071: The Power of Permission: How to Make a Lifestyle Shift Join Amber's FREE 3-Day Challenge: products.ambershaw.com/trimchallenge Get your 5-day reset at kromawellness.com and use code AMBERSHAW for 15% off! Join the Wellness Revolution Inner Circle Facebook Group: Weight Loss, Health & Wellness for Working Moms About Amber Shaw: Amber is a Mind and Body Transformation Expert, Founder of The Wellness Revolution, motivational speaker, and NBC Health and Wellness Coach. Having built a lifestyle that allowed her to embrace work, children, exercise, and well-balanced eating habits, Amber now works helping and coaching women to achieve the same level of serenity and empowerment through a sustainable way of living. Connect with Amber: Instagram: @msambershaw TikTok: @msambershaw Website: ambershaw.com Free Weight Loss, Health & Fitness Facebook Group for Working Moms

I want to kick off the month of December by diving in a little bit deeper into your food journey. At the heart of my personal food and body healing story is my faith and how I reconnected with God. This faith switch was the catalyst I needed to help me break free from self-sabotage so that I could live empowered and comfortably in my own skin.   I couldn't think of anyone better to help me tackle the topic of self-sabotage, and what's at the root of our food struggles, than my friend Juliana Page. Juliana is passionate about helping people change their story, activate their unique kingdom impact, and find lasting fulfillment through service.   I know you're going to walk away from this interview feeling empowered with the foundation you need to take those next steps on your own empowered eating journey!    Connect with Juliana Page: www.julianapage.com www.courageco.org Books: https://www.julianapage.com/books   Empowered Eating: For more information on the Empowered Eating Method check out my FREE workshop: How to Eat Intuitively and Hit Your Goals or click here to learn more about the Empowered Eating Method .

Let's look ahead to December and yummy easy snacks to tide us over between holiday parties!

PodcastNChill talk about Adam's dog, social media, Luis wedding, Lissette food story, sending nud#$, and more.

Elise Museles is a certified eating psychology and nutrition expert, creator of the Food Story Method and platform, and host of the popular podcast Once Upon a Food Story. As an author, speaker, and mind-body eating coach, Elise's mission is to empower people to create a healthier relationship with food and their bodies by changing what's on their plate—and what's in their minds. For more, visit elisemuseles.com or check out her new book Food Story: Rewrite the Way You Eat, Think, and Live. Join me and Elise as we explore how the stories you tell yourself about might be leftovers from bad parental advice, past trauma or the constant influence of social media. Should you listen to everything that is out there or is all this dietary information causing you more stress than necessary? How to get down to the basics and embrace a more simple relationship with what is on your plate? Tune in to find out! In this episode:

Forget about beer, or even water; it was hard apple cider that was THE drink of choice in colonial America. Even kids drank it! And since it's made from apples – the “all-American” fruit – what could be more American than cider?But apples aren't native to America. They're originally from Kazakhstan.In this episode we look at the immigration story of Malus domestica, the domesticated apple, from its roots in the wild forests of Central Asia, to its current status as an American icon. And we look at how apples and cider were used in some of America's biggest migrations – from Indigenous tribes who first brought apples west across the continent, to the new immigrants who are using hard cider to bridge cultures and find belonging.  Featuring Soham Bhatt and Susan Sleeper Smith.Special thanks to everyone Felix spoke to at the Cider Days Festival, including Judith Maloney, Carol Hillman, Ben Clark, Ben Watson, Charlie Olchowski, William Grote, and Bob Sabolefski.Editor's Note: This episode first aired in February of 2022. SUPPORTOutside/In is made possible with listener support. Click here to become a sustaining member of Outside/In. Talk to us! Follow Outside/In on Instagram, or discuss episodes in our private listener group on Facebook.  LINKSHow to Make Hard CiderGeorge and Ursula Granger: The Erasure of Enslaved Black Cidermakers, by Darlene Hayes.An Apple Commons, reflections by Melissa Maddens on what it means to forage from wild apple orchards – relics of this country's history of dispossessing Indigenous people of their lands.Open Spaces Cider – Melissa Maddens' cidery focuses on reparations and reconciliation for living off a land that was taken from Indigenous peoples. CREDITSReported, produced and mixed by Felix PoonEdited by Taylor Quimby, with help by Justine Paradis, Jessica Hunt,  and Rebecca Lavoie.Host: Nate HegyiExecutive producer: Rebecca LavoieMusic for this episode by Jharee, Kevin MacLeod  and Blue Dot Sessions.Our theme music is by Breakmaster Cylinder.Outside/In is a production of New Hampshire Public Radio If you've got a question for the Outside/In[box] hotline, give us a call! We're always looking for rabbit holes to dive down into. Leave us a voicemail at: 1-844-GO-OTTER (844-466-8837). Don't forget to leave a number so we can call you back.

Do you ever feel like midlife equates to a war with your body and food? Join me as I dive into this sensitive conversation with the remarkable Jen Hardy. She's not just a podcaster, speaker, and mom of seven, but also a brave survivor of eating disorders, and body image issues. Jen reveals her journey towards self-love, acceptance, and how she managed to turn the tables on societal and familial pressures about weight. In our candid chat, Jen brings to light her perspective on reshaping our relationship with our bodies and food. She shares her unique approach to help her daughters develop a positive body image, and how she discovered that she was not alone in her struggles. We also uncover how her life experiences, including pregnancy and raising children, have helped her regain control over her weight and her life.In the midst of midlife, we also discuss the importance of focusing on the positives, and how shifting our perspective to self-love and acceptance can change our relationship with our bodies and food. Jen highlight the vital role of having someone in our lives who can guide us to love ourselves as we are. Because at the end of the day, self-love and acceptance are the keys to a peaceful life. Listen in, and get ready to embark on your journey towards self-love and acceptance with us.Find Jen on her website HERECheck out Jen on IG HERE Let's Be FriendsHang out with Heather on IG @greenpalettekitchen or on FB HERE.Let's Talk!Whether you are looking for 1-1 nutrition coaching or kitchen coaching let's have a chat. Click HERE to reach out to Heather.Did You Love This Episode? "I love Heather and the Real Food Stories Podcast!" If this is you, please do not hesitate to leave a five-star review on Apple or wherever you listen to podcasts.

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.  Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system. Kelly Spivey is a writer and documentarian. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.  Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system. Kelly Spivey is a writer and documentarian. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.  Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system. Kelly Spivey is a writer and documentarian. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.  Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system. Kelly Spivey is a writer and documentarian. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.  Drawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system. Kelly Spivey is a writer and documentarian. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Join me during these salad days of summer – what's in your favorite bowl?

9 lives episode 4: Sharing my food story & struggles with binging. A very vulnerable one that was not easy to film. TW: binge eating & depression. I am telling my story, but I am not qualified to give advice, please contact your GP if you are struggling with similar issues. A slightly heavier pod today guys - we will have some lighter episodes in the coming week. I hope this can make someone feel less alone. Please reach out for help if you need it. Eating disorder helplines:  England: 0808 801 0677   Northern Ireland: 0808 801 0434   Scotland: 0808 801 0432   Wales: 0808 801 0433  Always love, always hope.

Going back to my Food Story basics with culinary writing and recipes to look forward to!

Zoe and Sven, the owners of The Rockster dog food business didn't start the company to sell commercial pet food, in 2004 they rescued The Rockster from the steps of La Conca del Sogno, and he refused to eat commercial pet food. They actually canceled their honeymoon to rescue him, and until he passed in 2018 he was the rock of the family. At 18 he fathered a litter of 4, the Heartster and RJ (Rockster Junior) are still with the family and carry The Rockster's legacy. The business is newly launched in the US post a difficult process that delayed things by 4 years!  Follow: therockster.com https://linktr.ee/therockster Instagram - https://www.instagram.com/the.rockster https://www.facebook.com/rocksterdogfood Follow our virtual community! Website. PetPixworld.comCheck PetPix magazine:  https://www.petpixworld.com/magazine-giveawayAdvertise your business with PetPix world.  Contact us for more information: hello@petpixworld.comJoin PetPix community: https://www.petpixworld.com/petpix-world-communitySubscribe to PetPix YouTube channel: https://youtube.com/playlist?list=PLkY0boWZstsmmgroxUEueRcvCXaEKfgvgShare with your friends!

Le restaurant de Guy Savoy s'est vu retirer une étoile au Guide Michelin 2023, un coup dur qui a décuplé sa volonté de la reconquérir. Pour « La Story », le podcast d'actualité des « Echos », Michèle Warnet et Laurent Guez dressent le portrait d'un chef respecté autant pour sa cuisine que son management.La Story est un podcast des « Echos » présenté par Michèle Warnet. Cet épisode a été enregistré en avril 2023. Rédaction en chef : Clémence Lemaistre. Invité : Laurent Guez (chroniqueur gastronomique pour « Les Echos Week-End »). Réalisation : Willy Ganne. Musique : Théo Boulenger. Identité graphique : Upian. Photo : JOEL SAGET/AFP. Sons : France 2, Restaurant Guy Savoy – Monnaie de Paris, Free Sound Library, « L'Aile ou la cuisse » (1976), « Chef » (2014), Food Story, Konbini, France Culture. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

#69: Every one of us has a food story that plays a massive role in forming our eating behaviors. Recognizing that story can help bring awareness, which is a critical step in changing any unwanted patterns and habits. In this episode, I'll help you uncover your own food story and determine which parts are serving you, and which parts you'd like to edit, rewrite, or delete altogether.For even more free help, check out these resources: Finding True Health Facebook group: www.facebook.com/groups/findingtruehealth Free Habit Formation Cheat Sheet: www.healththroughhabits.com/habitcheatsheet Free Class, “Put the Struggle with Food & Your Body Far Behind You”: https://www.healththroughhabits.com/freeclass/ Let's connect! Instagram: www.instagram.com/jennawaite_rd Website: www.jennawaite.com 9-Week Online Program: www.healththroughhabits.com

A rollicking good selection of stories from Whiskey Sours to a Chili Crisp Ice Cream Sundae!

A delicious mix of strong side dishes that deserve center stage – take a listen!

Do you ever wish food felt simple, easy, and natural, not complicated and stressful?! Imagine a new chapter where all that stress about food (and eating) no longer existed. No matter what your story is right now, you can change it. You can learn to love to eat (without guilt), be comfortable in your own skin, and feel good about your choices. Nicole Modic, the uber-talented creator behind Kale Junkie and author of the new book Love to Eat, is a living example of what's possible when it comes to changing your food story. While growing up in Los Angeles, Nicole was surrounded by society's complicated views on women's bodies and countless diet crazes, which led to years of quietly struggling with an eating disorder. When Nicole began openly sharing her story and then healing in the public eye, she inspired millions of others to create peace, ease, and fun in the kitchen. NOTE: Even if you haven't struggled with an eating disorder yourself, this conversation is for anyone who wants to change something about their food story too.   In this episode, you'll learn:  Why sharing your story can be healing  How your upbringing, culture, and messages impact your food story Ways to address overthinking and a preoccupation with food  A new lens to view your life's biggest challenges How to reconnect to your body and learn to eat intuitively Simple mindset shifts to take the stress out of cooking and eating Wherever you are on your health journey, Nicole's story illustrates how you can connect to the wisdom of your body, ditch the self-judgment, and find joy in food!    Tweetables:  “My food message has changed over the years as I've healed my relationship with food. My definition of health includes all foods and nothing is off-limits.” — @kalejunkie [0:05:57] “When you find yourself preoccupied with food, ask yourself what you're really feeling. What is it a mask for? Are you stressed out? Are you sad? What is the feeling associated with that urge to eat or not eat?” — @kalejunkie [0:26:50] “Any struggle that you go through can be your greatest gift.” — @kalejunkie [0:29:17]   Resources Mentioned: Love to Eat by Nicole Modic Life-Changing Tahini Cookies Creamy Avocado Pasta with Roasted Tomatoes Kale Junkie Smoothie   Learn More about Nicole Modic: Website: https://kalejunkie.com/about/  Instagram: https://www.instagram.com/kalejunkie/ LinkedIn: https://www.linkedin.com/in/kalejunkie/  TikTok: https://www.tiktok.com/@kalejunkie   Learn More about Elise Museles:  Food Story: Rewrite the Way You, Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

From October Oysters to ingredient mispronunciation to Five Mary's Farm – this Food Story has it all!

Join me for fabulous recipes and fun stories for end-of-summer cooking.