Podcasts about food traditions

This Christmas special is coming at you with three hos, as we're joined by one of the original true crime podcasters. Justin Evans from Generation WHY stops by to reminisce about his early podcasting days, survive a round of unhinged holiday dilemmas, and—most importantly—fix Christmas once and for all. But first: dilemmas.Trevin reveals a dirty little corporate secret after buying men's “pull-up” pants on clearance and wearing them to work—drawstring and all. Amanda gives her Santa house a red light bulb, accidentally turning her festive décor into something vaguely satanic. And Justin visits an ear, nose, and throat doctor, only to leave feeling violated, furious, and emotionally prepared for revenge. Then, things get serious.

Operation Food Search welcomed the Listen St. Louis with Carol Daniel podcast into their kitchen to discuss a few dishes that have become traditions in African American households during the holiday season. - What were your thoughts on this discussion? Let us know at ninepbs.org/listenstlouis.

What if the meal sitting in those beautiful lacquered boxes held messages from the gods? In Japan, osechi-ryōri isn't just New Year's food—it's a sacred offering. Each dish carries specific wishes: black beans for health, herring roe for prosperity, lotus root for clear vision into the future. Families prepare them before midnight, then rest for three days while Toshigami-sama, the deity of the coming year, visits every home. But why can't you use knives during the first three days? What happens to the kitchen god? And why do martial arts schools break open mirror-shaped mochi in January? Thersa shares her in-laws' traditions of food exchanges, the evolution from handmade to convenience store osechi, and the deeper spiritual layers beneath each symbolic dish. This episode of Uncanny Japan is brought to you by Spectrevision Radio, a podcast network of creators and entertainers with a love for horror, the paranormal, and championing the "other." Check out the rest of the podcasts at www.spectrevisionradio.com. [Please Note: Some of the links are affiliate links (both Amazon and other). This means that at no cost to you, if you use and purchase through them I receive a small compensation. This is paid by the retailer. It also helps support me and my artistic endeavors. Thank you.] Follow Uncanny Japan Patreon Uncanny Japan Website Thersa Matsuura Website Books on Amazon YouTube Facebook Instagram Buy Me a Coffee (one-time contribution) Subscribe on Spotify Subscribe on Apple Podcasts Credits Music by Julyan Ray Matsuura About SpectreVision Radio SpectreVision Radio is a bespoke podcast network at the intersection between the arts and the uncanny, featuring a tapestry of shows exploring creativity, the esoteric, and the unknown. We're a community for creators and fans vibrating around common curiosities, shared interests and persistent passions. spectrevisionradio.com linktr.ee/spectrevisionsocial Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode drops on Heath's birthday and there is a lot to discuss! One of the biggest topics is holiday foods and Heath dives into his recent Holiday Pork Loin video giving some helpful advice to those cooking on a budget this season. For those looking to splurge, the Beef Tenderloin and Prime Rib are also on the menu, complete with discount code HEATH15 if you want to shop through Market House. Lastly, Heath and Candace talk about Christmas traditions and how their daughter helps to make the season a little more magical on today's episode of the Shootin' The Que podcast!0:00 - Start1:35 - Holiday Pork Loin7:30 - Dedicant Southern Holiday Foods14:15 - Beef Tenderloin/Prime Rib24:00 - Cooking Time & Thawed Meat28:25 - When Does Christmas Season Start?33:40 - Typical Christmas Meal38:00 - Family And The HolidaysJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #traditions #christmas #porkloin #cooking #primerib #family #southern #casserole

Well well well! If that wasn't such an emotional rollercoaster! Thank you to everyone who submitted their favourite holiday food and let us into your family traditions. Food is the language of love and we felt ALL the feels recording this episode - a firm favourite of ours this year!  All the recipes you hear in this will be available soon on our patreon! So if you want access to that, to bonus episodes, weekly episode commentary, community chat, and provide input, we'd love you to consider supporting us at www.patreon.com/makinganeffortpodcast

Black Thanksgiving isn't the same as the mainstream holiday. We took a holiday associated with whiteness and made it into something uplifting for ourselves. Here's what makes the food at Black Thanksgiving feasts so special. — 2-Minute Black History (2MBHis produced by PushBlack, a non-profit Black media company. We exist to amplify the stories of Black history you didn't learn in school. You make PushBlack happen with your contributions at https://www.BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference! Thanks for supporting the work. 2MBH is produced by Cydney Smith and Lilly Workneh, with Gifted Sounds Network's Lance John and Avery Phillips editing the show. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Plus: What to see, hear, and do in Nevada. That and more in the latest episode of KNPR's State of Nevada.

For the grand finale, hosts Marcos and Josue embark on a comprehensive exploration of the entire Great American Thanksgiving Feast, delving into the rich traditions and remarkable regional variations that define the holiday meal across the country. They discuss the deep historical influences and the fascinating evolution of classic recipes, while highlighting unique culinary contributions from every corner—from the deep-rooted heritage of the East Coast to the hearty staples of the Midwest and the unique flavors of the South. Beyond the food, the hosts share personal, humorous anecdotes and invite listeners to join the conversation by reflecting on and sharing their own cherished Thanksgiving traditions. #thanksgivingrecipes #holidaytraditions #americanfood Got a Thanksgiving recipe or a meal so good it deserves a holiday? Share YOUR culinary creations with us! Tag your delicious dishes using our special hashtag: #LTSmeals-------------------------------------------------- IG: ⁠⁠https://bit.ly/IG-LTS -------------------------------------------------- ⁠⁠LTS on X: ⁠⁠https://bit.ly/LTSTweets -------------------------------------------------- ⁠⁠Buy Me Coffee: ⁠⁠https://www.buymeacoffee.com/LTS2020

This is a very special episode of Unpacked by Afar. Because this week we hosted Unpacked Live, a—you guessed it—live version of the podcast in partnership with Visit California in Boston, Massachusetts. In 2022, Visit California launched Visit Native California, and the goal with the Boston live event was to celebrate California's diverse Native communities. Unpacked host Aislyn Greene was joined onstage by Christina Lonewolf Martinez, a Monterey-based private chef and founder of Chieftess Monterey Bay, who is reintroducing Indigenous ingredients and practices to California's central coast.  On stage, Christina shared her early life and how working with local Central Coast tribes like the Esselen people, she is reviving and celebrating Indigenous ingredients like acorn flour and seaweed—and using her fine-dining training to bring them to life in brilliant new ways.  In this episode, we go deeper. Christina shares more of her family's background, the Central Coast's Indigenous foodways and living traditions, and where she loves to eat on a rare day off.  In this episode, you'll learn How Christina's Mexican and Indigenous family roots shaped her earliest food memories and led her into professional kitchens What “re‑Americanizing” American food looks like when Indigenous ingredients become the centerpiece The labor and ritual behind processing acorns and how acorn flour tastes and performs in dishes How Christina collaborates with local tribal members and community organizations to forage responsibly and honor place Don't miss these moments [02:10] Watching a grandmother's kitchen—where Christina's food story begins [09:40] From Denny's to the Post Ranch Inn: the pivot into fine dining and foraging [14:50] The first encounter with acorn blinis at Post Ranch and why acorns matter today [23:30] Planning and performing the Chieftess table at Big Sur Food & Wine [26:10] The Salmon People amuse: sea grapes, smoked salmon, and a river rock presentation [33:00] Favorite local escapes: Point Lobos, Esalen hot springs, and Carmel Valley river picnics Meet this week's guest Christina Lonewolf Martinez, private chef and founder of Chiefess Monterey Bay Resources Chieftess Monterey Bay — find pop‑ups, private dinner info, and event listings Esselen Tribe — local tribal resources and cultural context Big Sur Food & Wine — festival details and past programming Explore Afar's coverage of Big Sur and the Central Coast Where Christina eats, drinks, and takes visitors Alta Bakery Ad Astra Bread Co Carmel Valley Creamery Stokes Adobe Cella Monterey Hacienda Hay & Feed Esalen Institute  How to engage  Christina offers pop-ups via her Instagram account. Check out Three Sisters garden and seed‑saving workshops (community colleges and local organizations) with Rowen White Watch for college demos at Cabrillo College and UC Santa Cruz  Stay Connected Sign up for our podcast newsletter, ⁠⁠⁠⁠⁠⁠⁠⁠Behind the Mic⁠⁠⁠, where we share upcoming news and behind-the-scenes details of each episode.  Explore our other podcasts, View From Afar, about the people and companies shaping the future of travel, and ⁠Travel Tales⁠⁠⁠, which celebrates first-person narratives about the way travel changes us. Unpacked by Afar is part of ⁠⁠⁠Airwave Media⁠⁠⁠'s podcast network. Please contact ⁠⁠⁠advertising@airwavemedia.com⁠⁠⁠ if you would like to advertise on our podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textJoin hosts Koji and Michelle as they explore the fusion of Japanese and American cultures through food in the latest episode of the Japanese America Podcast. They delve into their Thanksgiving traditions, unique culinary experiences, and the impact of Japanese cuisine on identity. Koji shares a personal essay about his relationship with food, including his thoughts on natto, while Michelle reflects on her family's cooking. Discover the flavors that shape their stories and the connection between cuisine, culture, and belonging.For more information about the Japanese American National Museum, please visit our website at www.janm.org. CREDITSThe music was created by Jalen BlankBackground music by music_for_video via Pixabay.Written by Koji Steven SakaiHosts: Michelle Malazaki and Koji Steven SakaiEdited by Koji Steven SakaiProduced by Koji Steven Sakai in conjunction with the Japanese American National Museum

Foothills Digest Editor-in-Chief Carmen Eckard discusses the “Skillets & Cellars” edition that includes stories, flavors and traditions of the foothills and Blue Ridge. Get the Foothills Digest perspective on the role of food and food festivals in the North Carolina Foothills, and how barbecue fits into the region. How does barbecue in the foothills compare to what you'll find in other parts of the state? Carmen shares her opinion, as well as the story behind Foothills Digest, the publication's purpose and what it offers readers spread across the nation. Listen and find out where you can pick up hard copies of the quarterly publication and how you can find it online. Don't miss the latest edition of Foothills Digest for a feature story on The Low & Slow Barbecue Show. Visit the The Low & Slow Barbecue Show website here! This episode of The Low & Slow Barbecue Show is sponsored by the Old 96 District, home of outdoor adventure, history and thriving small town communities in South Carolina's Abbeville, Edgefield, Greenwood, Laurens and McCormick counties. Learn more at visitold96.com.

In celebration of Oktoberfest season and National Family Meals Month,  this episode of Big Blend Radio's "Travel with Terri" Podcast takes you on a unique culinary journey to Central Market grocery stores in Texas. This conversation explores the unique experience of this renowned grocery store, highlighting its deep-rooted German heritage and the popular Passport to Germany event. Host/travel writer Terri Guthrie shares her insights on how food connects us to our history and culture, making it a vital part of the travel experience. We discuss the evolution of food culture in Texas, which has a rich tapestry of German traditions and festivals. You'll discover why Central Market is considered a travel destination in itself, offering a curated selection of local and international foods. This episode is a celebration of flavor, heritage, and the joy of sharing a meal with loved ones. Check out Terri's article about it: https://blendradioandtv.com/listing/central-markets-passport-germany/  Key Takeaways: - Central Market offers a unique and curated grocery store experience in Texas. - The state's food culture is heavily influenced by German heritage. - The Passport to Germany event showcases authentic German cuisine and cultural performances. - Food is a powerful way to connect with a region's history and traditions. - Exploring local markets is a vital part of the travel experience. Chapters: 00:00 Exploring Central Market: A Culinary Journey 10:05 Passport to Germany: Celebrating Culture Through Food 19:58 German Heritage in Texas: A Rich Tapestry 29:49 Food Traditions and Connections: The Heart of Culture New episodes of Big Blend Radio's "Travel with Terri" Podcast air every Tuesday at 9am CT. Follow the show: https://travelwithterri.podbean.com/  This episode is also featured on Big Blend Radio's "Eat, Drink and Be Merry," "Vacation Station," and "Big Daily Blend" podcast channels. Explore the network: https://www.podbean.com/podcast-network/bigblendradionetwork 

Join Samuel Goldsmith as he welcomes food writer and content creator Dominic Franks, also known as Dom in the Kitchen, for a lively and heart-warming conversation. In this episode, Dominic shares the story behind his new book, “Upside Down Cooking”, and reveals how a viral caramelised shallot and cream cheese tart transformed his career overnight. Discover Dominic's culinary inspirations growing up in a big Jewish family, the influence of London's restaurant scene, and how life in rural Lincolnshire has shaped his approach to food. Expect candid confessions about kitchen disasters, the joys of sausage and mash, and the underrated genius of frozen mashed potato. Dominic also opens up about the importance of sharing food with loved ones, his guilty pleasures, and why he believes cooking should be taught in every school. Packed with humour, practical tips, and genuine passion for food, this episode is a must-listen for anyone who loves to cook and eat. Dominic Franks is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his mom, as well as his Jewish heritage and London upbringing. His debut cookbook, Upside Down Cooking, is out now. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gugs Mhlungu chats to Anna Trapido, Food Anthropologist, about the rich history and cultural significance of Yorkshire pudding, a beloved British classic that's more than just a side dish. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Across cultures, food traditions play a central role in family gatherings.For some Mexican American families, that gathering — along with laughter and love — may include the flavorful beef soup: menudo.For San Diego writer María Dolores Águila, this tradition became the subject of her new children's book.Today on Midday Edition, a local author joins us to explore her new bilingual picture book, "Menudo Sunday", that celebrates food, family and culture.Guest:María Dolores Águila, bilingual author

A Note from James:So Dr. Oz—television personality turned government official—this is such an interesting thing. He's going to be the new administrator of the Center for Medicare and Medicaid Services, CMS. He's going to be in charge of all Medicare and Medicaid. What does he know or think about these parts of our government?Medicare and Medicaid, combined with Social Security, make up the biggest part of government spending. So it'd be interesting to know what he thinks. On his show, he'd talk about everything from medicine to alternative medicine to other healing methods. I want to know how he's going to handle things in the government.This is a republishing of a past podcast I did with Dr. Oz, but it still describes his approach to medicine. And I think, as a citizen, this is useful. That's why I wanted to share it again. He's going to be working closely with RFK Jr. and Marty Makary (who's also been on this podcast and is now head of the FDA).So here's Dr. Oz.Episode Description:In this re-released conversation, James speaks with Dr. Mehmet Oz about his philosophy on medicine, self-care, and the critical role nutrition plays in overall well-being. As Dr. Oz steps into a major government role as the head of CMS, this episode offers valuable insight into the beliefs and strategies he may bring to one of the most powerful positions in U.S. healthcare.Together, they cover the power of second opinions, why most people misunderstand sugar, how gut bacteria drive health, and what it means to choose yourself when it comes to well-being. They also unpack highlights from Dr. Oz's book Food Can Fix It, including practical strategies for brain health, stress, and weight loss.What You'll Learn:Why second opinions can drastically change your medical outcomes.The connection between stress, sugar, and your brain's coping mechanisms.What to eat (and avoid) for long-term brain health and energy.How gut bacteria influence digestion, immunity, and mood.Dr. Oz's personal routine for energy, sleep, and productivity.Timestamped Chapters:[00:00] Dr. Oz's New Role in Government[01:00] Dr. Oz's Philosophy: Empowering Patients[02:45] The Power of Second Opinions[04:00] Behind the Book: Food Can Fix It[06:00] Parenting, Health, and Self-Sacrifice[07:30] Why We Stress Eat—and What to Do Instead[09:30] Fixing the Root Cause with Food[12:00] Brain Food and Omega-3 Fats[15:30] Antioxidants, Alcohol, and Wheat Brain[17:30] Why Sugar Without Fiber Is Dangerous[18:30] Juicing vs. Smoothies[19:30] Food Traditions, Rituals, and Healing[20:15] Using Food as Medicine for Pain[21:00] The Role of Gut Bacteria[23:30] Smart Weight Loss Strategies[26:30] Rethinking Dairy, Gluten, and Processed Foods[28:00] Eating for All-Day Energy[30:30] Daily Routine: Sleep Hygiene and Focus[33:00] Final Thoughts and Dr. Oz's Upcoming PodcastAdditional Resources:

Jack Russell Weinstein on the ethics of de-extinction, plus German-Russian foods and stories with Michael Miller and Jeremy Kopp of NDSU's Heritage Collection.

In this episode, I sit down with Linda and Luke Black Elk to explore the deep-rooted food traditions of the Lakota people. We discuss how indigenous foods—like bison, corn, and the Three Sisters planting system—have influenced global cuisine, and the ongoing efforts to reclaim food sovereignty. Linda and Luke share powerful stories about resilience, land access, and the cultural significance of traditional dishes like Bapa soup and wasna (pemmican). This conversation sheds light on the history, science, and spirit behind indigenous foodways—an essential part of North America's culinary heritage.

Something on your mind? Erica & Jules would love to hear from you! In this episode, Jules is back from the dead (again) and Erica is hemorrhaging money within her vintage house. They relive the chaos that is family and the holidays, including new girlfriends, migraines, and asking the question "how much freon is too much freon to eat?" Jules and Erica discuss the pitfalls of New Year Resolutions and Dry January, especially when it comes to gluten-free mocktails. Jules will also share what foods you must make for the New Year for lots of luck....because we're going to need it. RESOURCESNew Year's Food Traditions from gfJulesRitual (gluten-free non-alcoholic cocktails)Zero Proof (non-alcoholic shopping site for Dry January)Ish sparkling wine (Erica's favorite N/A wine)Contact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Dynasty Points brings you a Christmas Special. We talk about our semi-final meltdowns, what to do with Taylor after his massive game and upcoming schedule, and our favorite and least favorite Christmas food traditions. Use promo code - YouTube25 for 25% of your subscription Subscribe to FantasyPoints for FREE - https://www.fantasypoints.com/plans#/ Listen to the podcast here - https://www.fantasypoints.com/media/podcasts Thinking About Thinking Substack - https://jakobsanderson.substack.com/p/lets-think-about-thinking Where to find us: http://twitter.com/DynastyPts http://twitter.com/ElNostraThomas http://twitter.com/JakobSanderson http://twitter.com/RyanJ_Heath http://twitter.com/LGilbertFF (0:00) - Welcome to the Ultimate Fantasy Football Breakdown (2:15) - Fantasy Football Bad Beats That Ruined Our Weekends (3:10) - "Everything Is Ezekiel Elliott's Fault" - The Ryan Heath Story (7:00) - Lethal Fantasy Duos: Why Lucas Has Stopped Feeling (11:00) - Championship Showdown: Jakob vs. Tom (Again!) (12:45) - The Ultimate Bad Beat: Jalen McMillan Gives Away a Fantasy Season (20:00) - How One Sunday Night Game Ruined So Many Fantasy Leagues (29:36) - Quick Break (29:42) - Texans Claim Diontae Johnson: RIP Tank Dell's Fantasy Value (39:43) - Players With Uncertain 2025 Dynasty Value (39:50) - What to Do With Jonathan Taylor After His Insane 2024 Finish (57:46) - Quick Break (57:55) - Higher or Lower? A Fantasy Football Game (58:05) - Jaxon Smith-Njigba: Higher or Lower Than WR8 in 2025 ADP? (1:02:00) - George Pickens: Higher or Lower Than WR14 in 2025? (1:06:23) - Jameson Williams: Higher or Lower Than WR28 in 2025? (1:11:40) - Holiday Fun: Our Favorite and Least Favorite Food Traditions FantasyPoints Website - https://www.fantasypoints.com NEW! Data Suite - https://data.fantasypoints.com Twitter - https://twitter.com/FantasyPts Facebook - https://www.facebook.com/FantasyPts Instagram - https://www.instagram.com/FantasyPts Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textMerry Christmas, everyone! This episode will be available on Christmas Eve 2024, and we thought it would be fun to chat about food traditions in our own homes as well as around the world. How about pickled fish in Denmark, rice cakes from the Philippines, or a spicy stew from India? Maybe there are some new traditions you'll want to add to your Christmas celebration. Check out the article from National Geographic - linked below.  We discuss a few of our own traditions, but it turns out we're not big on too many of them. And we read aloud some traditions that were shared with us by followers on Threads. Thank you to all who shared your stories with us!  Thank you for tuning in and supporting the podcast in 2024! We wish you all good things over the holidays and into the new year.  Episode Links~~~~~ National Geographic article ~ Lefse Episode (S2 E37: A Taste of Norway)~ Goat Stew Recipe (can also be made with other meats)~ Cafe De Olla Episode (S3 E44: Mexican Spiced Cafe de Olla & Baked Churros)~ Cookies Episode (S2 E14: C is for Christmas! And Cookies)~ Drinks in the Library Podcast~ Shakshuka Episode (S5 E6: Shakshuka, Green and Red)~ Pfeffernusse Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

This week, many of you will be gathering with friends and family to celebrate Christmas. But what's on your table could depend on traditions your family grew up with. Guest: Ken Albala, Food Historian and History Professor, University of the Pacific Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's categories include:

Budgeting Like the Amish. A German Christmas. Morons in the News.   Small Plates. Holiday Food Traditions. Everyone Needs a Laugh.   Talkback Callers. Everyone Needs a Laugh.   From the Vault.See omnystudio.com/listener for privacy information.

send us a text via Fan Mail!Jenna and I chat about food!  Advent and Christmas traditions from a food framework.  But before we get into the thick of it, Jenna talks about a recent experience with dictation and her son.  So it led me to wonder if anyone would like a live master class on dictation.  Let me know via email if you are interested.  We delve into the family food traditions, some passed down and some developed with our family life.1:10 - The joy of dictation for language arts 7:00 - Christmas baking and decor traditions21:11 - Recipe book and Christmas journal24:10 - Ornaments and Bride's tree  33:55 - Christmas eve, midnight Mass and dinner42:47 - Experiences over material goods, charity 46:37 - Christmas read-alouds 48:32 - Do you include the kids in all the baking? 51:30 - Where to find Jenna online 53:20 - Restaurant etiquette and prudent technologyFind Jenna on Instagram @eatliverunhttps://www.eatliverun.com/Suncore Colouring powders and Flakes A Continual Feast Cookbook by Evelyn Birge VitzGluten Free Holiday Spice Cookies (eatliverun.com)bride's tree: a beautiful Catholic tradition of enigmatic origin (blog)ADVENT and CHRISTMAS: Albert and I share family traditions (podcast)Support the showContact On Instagram at @make.joy.normal By email at makejoynormal@gmail.com Search podcast episodes by topic Thanks for listening to Make Joy Normal Podcast!

Summary: In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam's breakfast crunch wraps, Justin's shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire. Fun stories and camaraderie shine throughout the episode, from Justin's recount of shooting his first Maryland deer to Adam's memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Harvesting Nature Intrepid Eater Recipes: Gastro Gnome Mountain House Meals Venison Heart Hash Elk Crunch Wrap Supreme Corned Venison Hash Breakfast Burrito Wild Fish and Game Tin Foil Packets Dirty Rice with Venison Liver Turkish Venison Liver with Onions Venison Liver with Onions, Herbs, and Wine Pan Sauce Venison and Sweet Potato Chili Curried Venison Hunters Pie Japanese-Inspired Braised Squirrel Ground Venison Sushi Roll Takeaways: Celebrating three years of podcasting brings reflection and gratitude. Food plays a crucial role in hunting culture and traditions. Deer camp meals often evoke nostalgia and community bonding. The Wild Kitchen series aims to inspire new cooking ideas with wild game. Preparation and organization are key for successful camp cooking. Using a vacuum sealer can simplify meal prep for hunting trips. Bringing unique snacks can enhance the camp experience. Foil packets are an easy and fun way to cook outdoors. Savory breakfasts are more satisfying than sweet ones. Nachos can be a crowd-pleasing camp meal. Fishing can provide additional food sources while camping. Creative cooking can impress your camping companions. Sharing recipes and experiences enriches the camping community. Chapters: 00:00 Celebrating Three Years of Podcasting 02:48 Hunting Season Reflections and Upcoming Events 06:01 Personal Hunting Experiences and Successes 08:56 The Importance of Food in Hunting Culture 11:51 Deer Camp Delicacies and Traditions 15:09 Introducing the Wild Kitchen Series 18:06 Preparing for Hunting Camps: Food Strategies 21:04 Cooking Techniques and Meal Ideas for Camp 24:03 Organizing and Planning for Camp Cooking 26:51 Mobile Hunting Camps and Meal Preparation 29:51 Backcountry Cooking Essentials and Tips 36:34 The Importance of Comfort Food in the Wild 39:01 Snacks and Morale Boosters 40:10 Coffee: The Essential Backcountry Beverage 42:51 Fresh Meals from the Wild 46:07 Camping Cooking Essentials 48:25 Breakfast Ideas for Camp 54:06 Lunch and Dinner: Easy Camp Meals 01:00:54 Creative Cooking in the Great Outdoors Keywords: hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you eaten catfish and waffles? Turtle soup? As we now enjoy an enormous variety of food, these dishes are part of Philly's culinary history. Origins of the city's food traditions are rooted in the cultural melting pot that includes the African diaspora and the Pennsylvania Dutch. Chef & Culinary Educator Joy Parham and Elwood Restaurant Chef & Owner Adam Diltz join host Racquel Williams to share some holiday traditions and explain why the cultural foods we eat connect us to the regions in which we live. Then, on Shara in the City, Shara Dae Howard takes a holiday shopping tour of some of West Philly and Germantown's Black-and Brown-owned businesses. This episode originally aired on December 23, 2023. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Amy and Chris dive into two high-profile cases in St. Louis: the shooting of 16-year-old Colin Brown on Highway 55 and the abduction and murder of Michelle Hampton, which led to charges against Anwar Mosby. Stuart McMillan provides updates from the St. Louis Police Department press conference, shedding light on the investigations and community involvement. The conversation also explores the role of Ring cameras in community safety and listener stories about Thanksgiving meal traditions, from classic turkey to prehistoric-inspired dishes.

Every day, Americans are using Gullah Geechee traditions in what we say, do and eat. The culture and its foodways can be traced directly back to West Africa for several centuries. One pot meals are just the beginning of a great meal that's full of some amazing cultural flavors, ingredients and Gullah Geechee impacts to American dishes that we enjoy today.

Welcome back to another episode of the Better Body, Better Life podcast! This week Vince is joined once again by V Shred Certified Coach Stephanie Mirich to talk about our own personal cultures effect on our diet and eating traditions. Many of us can understand that certain cultural norms surrounding food can directly conflict with living a healthy lifestyle, but believe it or not there are ways to integrate both! This week we break it all down in this highly relatable and incredibly valuable episode. Need help with your day to day meal planning? We are experts in this field! Click here ⇒ https://vshred.fit/4J7 Special Guest: Stephanie Mirich .

Missouri has a diverse offering of delicious cuisines from indigenous peoples to German immigrants and descendants of enslaved Africans. Because of Missouri's unique climate, cattle and crops, traditional dishes have a special twist that you can only find within the state — 70 of those recipes are shared in a new cookbook “Missouri Comfort: Recipes, Places, and Food Traditions in the Show-Me State.” Co-authors Mathew Unger and Porcshe Moran-Murphy share the process behind their collaborative cookbook and some of their favorite recipes.

Hello!Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest!But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature?What traditions and superstitions persisted through the ages?What food was eaten in Michaelmas and Martinmas important celebrations of the autumn season?Let's find out on this week's episode!This weeks recommendations are:A Is for Apple Podcast with Neil Buttery, Sam Bilton and Alessandra Pino.https://open.spotify.com/show/4wpXiAoQUoFkeE0YgsT6qx?si=27666b362d434872Dr Alessandra Pinos new book, "A Gothic Cookbook"https://unbound.com/books/a-gothic-cookbookAnd Vittles which has a wealth of food related articles and restaurant reviews and recommendations:https://www.vittlesmagazine.comEnjoy!As ever, music by Pavlos Karpalos.Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Last Stop Waterfowl Outdoors Podcast, we sit down with the boys from the hit series, "Duck Camp Dinners", to explore the deep connections between friends, food, and traditions in the world of waterfowl hunting. The guys share the origins of the popular series, reflecting on how their Louisiana roots have shaped their approach to both hunting and cooking. We dive into the unique culture of the duck camp, discussing the importance of preserving family traditions, the role of community in hunting, and some of the guys favorite campfire stories. --- Support this podcast: https://podcasters.spotify.com/pod/show/last-stop-waterfowl/support

This Year of Plenty Podcast episode is a conversation with Randy Newberg. Randy is a passionate hunter and the voice of the public land hunter in America. With decades of experience on public lands, he's become a leading advocate for self-guided hunters and others who appreciate public lands. Randy hosts two popular TV shows, 'Fresh Tracks' and 'On Your Own Adventures,' and the Hunt Talk Podcast, where he speaks unfiltered about hunting and conservation.Episode Overview:Randy Newberg's Journey: Discover Randy's childhood experiences with wild food in rural Minnesota and how it shaped his love for hunting and public lands.Wild Food Traditions: The cultural and traditional importance of wild foods in Randy's life and his love for the wild food sharing economy.Foraging Adventures: Randy shares memories of foraging for wild rice and other wild edibles during his younger years.Favorite Wild Game: Learn about Randy's favorite wild game meats, including his passion for wild bison.Elk Conservation: Important insights on elk conservation and what hunters can do to ensure sustainable hunting for future generations.Grouse Hunting: Explore Randy's special connection to grouse and the significance of this bird in his hunting experiences.Meat Processing Tips: Valuable advice on choosing the right meat processors and things to consider when doing it yourself.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcast Episode on Youtube:https://www.youtube.com/watch?v=fA486yxo5l8Connect with Randy:https://randynewberg.com/https://www.instagram.com/randynewberghunter/?hl=enSupport the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

TUNE IN TO LEARN:  What if you could elevate your breakfast game while boosting your cognitive flexibility, your dreams for abs and overall wellness?    Join me, Angela Shurina, your Brain's Coach, as I take you on a mouthwatering journey through the intersection of traditional Russian cuisine and modern nutritional science.    Through personal anecdotes from my life in Siberian Russia, we'll explore how I re-invented our family eating habits, combining local and family traditions, my mom's cooking, my traveling explorations with the principles of balanced nutrition.    You'll learn about my specific goals aimed at enhancing productivity and gut health, all while enjoying the richness of traditional flavors.    This episode is loaded with practical tips for adventurous, health-minded eaters and travelers, and vibrant stories designed to inspire you to enjoy your food while nurturing your body.    For more tasty insights and glimpses into my daily life, don't forget to subscribe to my newsletter!

I am so excited to share this episode collab I did with The Well Report podcast hosted by Danilae Smith. I enjoyed being on her show so much that I had to share this episode on my podcast as well. Listen in, all from Dani! – Have you ever been told that the American diet culture is racist? I hadn't until today's conversation. With so many cultural foods being demonized in the wellness industry, today's guest is a thought leader in this space. Today I'm chatting with Samantha Lee, a weight loss coach who specializes in teaching people how to lose weight without abandoning their cultural identity. She's completely reframing what it means to diet … and truth be told, I had a couple “aha” moments during our conversation. Losing weight doesn't have to mean you have to isolate yourself at the family function when your aunt makes tamales or adobo or any other ethnic food. First, we have to understand that food is more than just caloric numbers going in and out of your body. Food is directly tied to your community and your identity! I can't wait for you to tune into this episode and walk away with actionable tips to begin your weight loss journey sans food shame. Because with the Summer months fast approaching, I know there's pressure to get in shape. Together, let's focus on finding a sustainable body instead. In this episode, we're chatting about: The loss of identity when we deny ourselves of our cultural diets Why diet culture is inherently racist How to tell when you're hungry and full A guide to understanding emotional eating A "summer body" reframe Connect with Dani here: https://www.tiktok.com/@itsdanilae https://www.instagram.com/itsdanilae/ Listen to The Well Report Podcast: https://podcasts.apple.com/us/podcast/the-well-report/id1733020729 Let's Work Together: Join 6 months 1:1 coaching where you lose 20 pounds and keep it off eating your cultural foods. No dieting. No restricting. This program is designed to help you be the most consistent you've ever and feel confident in your skin again. To apply, book a free sales call here and let's chat: https://calendly.com/superlysam/6-months-1-1-coaching-sales-call For more details about 1:1 coaching, visit this link: https://superlysam.com/coaching Visit my website: www.superlysam.com Follow me on Instagram at: https://www.instagram.com/superlysam Follow me on Facebook: https://www.facebook.com/superlysam Want to know what kind of eater are you? Take the Quiz here: https://www.tryinteract.com/share/quiz/65b148513f80c00014711569

Lois Keller is an avid baker and a spokesperson for the Kansas Wheat Commission. In this episode, she speaks about how her son's diagnosis of Celiac disease has been a part of her baking history and all about many unique German bread recipes.  Check out recipes, show notes, and more on our website.

Author and poet Tara Stringfellow spent nearly thirty years writing her first collection of poetry which comes out this month. The book is called Magic Enuff, and it's a celebration of Black womanhood. She joins The Bright Side to talk about her journey to writing this collection of poems and how she chooses to celebrate her culture. See omnystudio.com/listener for privacy information.

On this episode we are learning all about the art of making biscuits! Appalachian leader Margo Miller speaks about how a middle school competition led to a lifelong passion for biscuits and how she is returning to her roots through crafting and baking.   Check out the recipe, show notes, and more on our website.

Tina Mozelle Braziel is a poet and author living in rural Alabama. In this episode she shares her secrets to cornbread, what life is like in the glass cabin she built with her husband, and some of her poetry. Check out the recipe, show notes, and more on our website.

On this episode, we are speaking with Cheryl Whitesitt about her grandmother's recipe for white bread. Cheryl is the Executive Director of the Minnesota Future Problem Solving Program where students are taught how to think, not what to think. Cheryl lives in Brownsville, Minnesota on a farm that has been in her husband's family for many years, where she shares her love for breadmaking with her children and grandchildren. Check out the recipe, show notes, and more on our website.

On this episode we are speaking with Eliza Blue about the art of sourdough bread. Eliza is a folk musician, writer, and rancher residing in one of the most remote counties in the contiguous United States, Perkins County, South Dakota. Listen to learn how we can co-evolve with bread and how bread connects us to our ancestors. Check out the recipe, show notes, and more on ⁠our website.

"Because our body, mind, spirits are all connected. So often there are diseases of spiritual origin that also need us to help them move with physical healing and physical healing requires us to change our diet."Hey Besties! I'm so excited to share this episode with you today, as I had a very insightful and inspiring conversation with my client and fellow Coach-Healer, Raina Lutz @rainadawnlutz. Raina is passionate about healing her clients through Mindfulness, Ancestral-Shamanic Medicine and Food Traditions. In this episode, she shares her own inner child healing journey, delves deep into nutrition, Shamanism and how it all ties into her own practice and life mission.

We talk about comfort foods, food memories and traditions - and how things have changed between generations.See omnystudio.com/listener for privacy information.

There are a lot of holidays and events going on at the moment. We run through traditions (or non-traditions), and ask if listeners have any they want to share.See omnystudio.com/listener for privacy information.

Do you have family traditions around food? Is food something that generally connects your family, or is it something that causes stress and sometimes even tears--for mom and the kids? Today's guests are familiar with both extremes, and they have some practical ideas for bringing more joy back to family meals and food traditions.  For full show notes, including the three takeaways, go to https://3in30podcast.com/329-food-traditions  Episode sponsors: BetterHelp: This episode is sponsored by BetterHelp. Go to betterhelp.com/3in30 to get 10% off your first month of online therapy! CoPilot: Use my link go.mycopilot.com/3IN30 to get a 14-day FREE trial AND 20% off your first month of personalized fitness if you sign up before February 1st! Vionic Shoes: Go to vionicshoes.com and use code 3IN30 for 15% off your order. Green Chef: use code 3in30 for $250 off! Go to greenchef.com/3in30250 *** Learn more about your ad choices. Visit megaphone.fm/adchoices

Hard-core diets love to tell you: "Food is just fuel." I call bullshit. Deep in our bones, we know food is more than fuel. It's love. It's cultural expression. It's identity. And it's damn delicious! With No BS, you can nurture a strong connection to generations past without compromising your weightloss goals. In today's episode, No BS Coaches MJ and Dina talk about losing weight while savoring the foods that are an essential part of your heritage, culture, and traditions.  Coach Dina shares how, for years, the diet industry convinced her the only way to lose weight was by denying herself the Mexican and Hawaiian dishes that felt like home. Some diets didn't even acknowledge her culture's foods! Then she found No BS. She was skeptical she could shed pounds and still enjoy her mom's chile rellenos, but she tried the No BS way and lost 40 pounds. Listen to Episode 347: Culture, Food Traditions, and Weightloss for a new perspective on celebrating your cultural roots -- even Coach MJ's sweet tea and fried chicken -- without overeating.  During this holiday season, I want you to relish the foods that feel like home while making progress on your weightloss. Learn how to do just that on today's episode. Listen to Episode 347: Culture, Food Traditions, and Weightloss   Get the Free Course here: http://NoBSFreeCourse.com

In this Halloween-themed podcast episode, we delve into the origins of All Hallow's Eve and the rich tapestry of traditions that surround this hauntingly enchanting holiday. Join your host, Colleen Patrick-Goudreau as we explore the ancient roots of Samhain, the Celtic festival that inspired Halloween, and its significance in marking the end of the harvest season. We'll also uncover the deep connections between Halloween and plant-based foods, from the symbolic pumpkin carving to the eerie allure of apple bobbing. So grab your favorite autumn treat and prepare to be spellbound by the enchanting tales of All Hallow's Eve. —————— PLEASE support this podcast today at JoyfulVegan.com/Donate Visit my website: JoyfulVegan.com Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com AFFILIATE PARTNERS: Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer. Plaine Products — Use this link and coupon code "compassion" for 15% off my favorite zero waste bath and body products. Complement — Use this link and coupon code "joyfulvegan" and get 10% off my favorite supplements. Thank you for listening.