Podcasts about food traditions

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.

With the arrival of spring comes another episode celebrating festive foods! This time, we are diving into one of the most widely consumed products across Europe – eggs. Whether decorative, chocolate, or boiled, eggs play a central role in many springtime celebrations. Curious about how to dye an egg? Or how to win at a game of egg tapping? Join us as we explore these traditions and share tips on storing and enjoying eggs safely. Your opinion matters! Please take this brief survey to share your thoughts on our podcast.

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.

Welcome to Rural Food Traditions. We're starting where many meals across diverse food traditions begin: with bread. On this episode we visit with Nico Albert Williams about fry bread. We discuss the bread's Native American roots, controversial history, and Nico's personal relationship to the language of food. Check out the Fry Bread recipe discussed 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.

If you're enjoying this interview click this link to join Dr. Ramsey's weekly newsletter and to download free resources: https://drewramseymd.com/free-resources/ Today we are joined by micro-farming expert Ben Hartman to discuss the physical and mental health benefits of growing your own food. In our country, farmer's currently have the highest rate of suicide of any other occupation. Ben addresses this crisis, revealing the problem with modern-day farming and why micro-farming is a big part of the solution. He discusses the personal impact that becoming a farmer had on himself and his family. He shares the rewards of farming, from supporting your community to being more connected to the Earth. Ben gives tips to get started today from what to plant and how to start your own food traditions. ==== 0:00 Intro 3:13 Lean Micro-Farm: Farming in Small Spaces 3:50 The Problem with Modern Farms 6:26 Why Farming is Good For Us 9:01 Mental Health Benefits of Micro Farming 14:02 Right Livelihood: The Reward of Farming 15:36 Midwest Leading Agricultural Innovation 18:21 How Food Brings Us Together 22:38 Tips for Growing Food in the Winter 25:39 A Farmer's Favorite Vegetables  27:30 Ben's Daily Nutrition 31:19 Finding Inspiration Ancient Wisdom 36:26 Community Building Through Food 38:20 The Healing Power of Plants 45:46 Food Traditions & Getting Started 58:00 Conclusion ==== Ben Hartman is the author of three books, includingThe Lean Micro Farm (ChelseaGreen, 2023) and The Lean Farm (Chelsea Green, 2016), winner of the prestigiousShingo Institute Research and Professional Publication Award.In 2017, Ben was named one of fifty emerging green leaders in the United States by Grist. Ben and his wife,Rachel Hershberger, own and operate Clay Bottom Farm in Goshen, Indiana, where they make their living growing specialty crops on 1/3 acre of land in production. Ben has developed an online course in lean farming, which can be found at claybottomfarm.com, and he has consulted for USAID The Lean Microfarm book: https://www.amazon.com/Lean-Micro-Farm-Embrace-Better-ebook/dp/B0C4Q92KLC The Clay Bottom Farm https://www.claybottomfarm.com/ ==== Connect with Dr. Drew Ramsey: Instagram: https://www.instagram.com/drewramseymd/ Website: https://drewramseymd.com

Join me for a conversation about the beauty of Ligurian cuisine and the unique terrain that is Liguria, Italy.  Enrica Monzani specialises in the rich and diverse cuisine of Liguria,  leading food tours, market and cooking classes in the city of Genova.  Enrica is a Food Writer and Author of Liguria in Cucina: The Flavours of Liguria, where she shares her passion for preserving the traditional recipes and the stories of her region.We go on a beautiful journey through the many layers of Liguria, with expert tips on mastering your pesto sauce and what to do and see in Genoa if on the Italian Riviera.  I adore this part of the world and hope you enjoy this conversation with Enrica Monzani.Visit Enrica at A Small Kitchen in GenoaEnrica's Beautiful Cookbook - Liguria in Cucina: The Flavours of Liguria, Ricotta della tradizione - traditional dishes….Follow Enrica on Instagram @asmallkitcheningenoaThe city of Genoa/Genova is not only a majestic port city on the Mediterranean Sea,  but the capital city of Liguria.  If you would like to listen to other Podcasts from the archive I have created on this journey of exploring Italian Culture and this fascinating city - you can find the links and resources here at michellejohnston.lifeFind all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2024  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2024Support the show

Bonjour, fabulous French foodies! Join me, your host, Andrew Prior, in the enchanting world of French cuisine as we kick off Season 4 of Fabulously Delicious, the French Food Podcast. Celebrating the culinary wonders that have shaped modern cooking, this season promises a delectable journey through the heart of French ingredients, dishes, and the captivating stories of those who have left an indelible mark on the country's gastronomic history. This episode is all about what the French eat at Easter. French Easter Food Traditions explores what the French have on their table for Easter Sunday as well as regional specialities. Coming up in this season, I'll introduce the exciting addition of video content to the podcast, allowing you to visually savor the culinary delights of Fabulously Delicious. Tune in as the podcast continues to be a part of the Evergreen Podcasts network. Are you planning a trip to Paris or just dreaming of experiencing the city's culinary treasures? I have you covered with this recently released book, "Paris: A Fabulous Food Guide to the World's Most Delicious City." With 379 recommendations, including boulangeries, patisseries, wine bars, and more, this 2024 edition is your ultimate guide to navigating the food paradise that is Paris. Get your copy on my website here and make your culinary journey even more special with a signed and gift-packaged copy. But that's not all! I'm inviting you to join him in Vienne for an unforgettable culinary experience through our residency program. Immerse yourself in the flavors of France, learn from me, and the locals, and create lasting memories. Find more details and reserve your spot at the Vienne Residency Program. So, whether you're a seasoned Parisian or planning your first visit, pour a glass of wine, break some baguette, and immerse yourself in the world of Fabulously Delicious. Season 4 promises to be a mouthwatering adventure through the culinary wonders of the City of Lights. Thank you for listening, and as I always say, "Whatever you do, do it Fabulously." Merci beaucoup and Bon Appétit!

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

 In this episode, host Ginain is thrilled to have Dalia Colón, an acclaimed food journalist and host of The Zest Podcast, as her guest. Join us as we dig into Dalia's journey into gardening, the intersection of food and community in Florida, and the launch of her exciting new cookbook. Highlights: Dalia shares what she's growing in her garden: Dalia shares her foray into gardening with raised beds on wheels, growing herbs and vegetables like cilantro, basil, green onions, romaine, and purple cauliflower, and her aspirations with a baby mango tree and a banana plant. A Feast of Flavors: The conversation blooms into a discussion about Dalia's involvement with The Zest Podcast, celebrating Florida's rich food culture through stories of citrus, seafood, Spanish flavors, and Southern charm. Cookbook Chronicles: Dalia unveils her new vegetarian cookbook, packed with over 120 plant-based recipes, reflecting her decade-long journey as a vegetarian. She emphasizes the cookbook's approachability for everyone, regardless of their dietary preferences. Food for Thought: Engaging tales from Florida's food history, including the challenges facing the citrus industry and the success of the strawberry industry in Plant City, spice up the conversation. Recipe SHARE: Ruby Red Roasted Beet Hummus: A vibrant recipe from Dalia's cookbook is shared, showcasing the versatility and beauty of vegetables. This easy-to-make, visually stunning dish is perfect for any gathering. Ruby Red Beet Hummus Makes about 2 cups 1 large beet, peeled and cut into ½-inch cubes ¼ cup extra-virgin olive oil plus 2 tablespoons, divided 1 (15-ounce) can chickpeas, rinsed and drained 4 cloves garlic, minced Juice of 1 large lemon 2 tablespoons tahini ½ teaspoon salt Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread the beets on the prepared baking sheet. Toss with 2 tablespoons olive oil to coat. Roast in the oven for 30 minutes or until tender. Let cool. In a food processor or strong blender, combine the chickpeas, garlic, remaining ¼ cup olive oil, lemon juice, tahini, and salt and pulse. Adjust lemon juice, olive oil, and salt and continue to blend until hummus reaches your desired flavor and thickness. — Recipe from The Florida Vegetarian Cookbook by Dalia Colón (University Press of Florida, 2024) Resources and Links: The Zest Podcast Purchase Dalia Colón's Vegetarian Cookbook: The Florida Vegetarian Cookbook: Colón, Dalia: 9780813069906: Amazon.com: Books Connect with Dalia on Social Media: Dalia Colon (@daliacolon) • Instagram photos and videos Cook The Gardent Links & Contact Info: Join our NEW Facebook Page: https://www.facebook.com/COOKTHEGARDEN Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topic Requests: info@cookprayslay.com

This episode features two guests who are journalists by trade, that forged a path as stewards of Midwestern storytelling. Meet James Norton, the editor and co-founder of the Heavy Table based in the Twin Cities; and Amanda Gajdosik, the founder of the Midwest Nice blog.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

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.

154: Wellness in the Form of Food, Traditions and Agriculture of Taormina, Sicily. Kiki visits Taormina and gets a first-hand glimpse of the food, traditions, and agriculture of Taormina, Sicily with Medousa Bistro and Suites founder, Thomas Sirago. Kiki and Thomas Today's Lexi:  Ψάρι - Psári - Fish In Today's Episode: Kiki had the great privilege to travel to Taormina Sicily last summer and experience the Mediterranean life with Italian homegrowns.  A live interview with Taormina native Thomas Sirago – owner of Medousa Bistro and Suites – is enlightening and informative.  Discussion points include the climate advantage, traditions of Sicily, and plenty of Mediterranean food & specialty cocktail insight. Plus a looksee at this sweet and authentic Medousa hotel for exclusivity and enjoyment. Today's Ola Kala Moment: Air Fryers are great for your Kitchen. Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Susan Jackson O'Leary  

We speak to the food experts Jessica Manurung and David Moginier about regional foods in Switzerland, particularly in the cantons of Basel and Vaud. Jessica is a Basel-based food blogger. She has been sharing her restaurant recommendations on social media since 2019. Last year, she published the Basel Cookbook, sharing a mix of innovative and traditional recipes from local chefs. David has been a food and wine journalist for many years. He was in charge of gastronomy for the daily 24 heures, and has written Vaud cookbook, as well as several books by Michelin-starred chefs. Join us as we talk about various food traditions and innovations: What people eat in the German and French-speaking areas of Switzerland Favourite dishes to try New trends such as sustainable eating, the nose to tail principle, and Nikkei cuisine And don't forget to share this podcast with your friends and subscribe to our newsletter at rigby.ch/newsletter for more great content about living in Switzerland.

Cooking can help us stay connected with our roots, our family’s culture. That’s the case for Mara Rintamaki of Oshkosh, who grew up in Brazil. Maria Brunetta brings us the story of the restaurant owner and one of her favorite dishes, estrogonofe de carne. It’s part of the Wisconsin Life series, Food Traditions.

Corn has been grown for thousands of years across North America, and tribes have been making corn soup for generations. Each tribe has their own method and strain of corn for cooking this traditional dish. WPR’s Danielle Kaeding caught up with a Red Cliff tribal member who cooks a Potawatomi-style corn soup handed down from her husband’s family. It’s part of the Wisconsin Life series, Food Traditions.

With Valentine's Day just a few weeks away, you may be considering different options and fun ideas when it comes to food. Today on That Was Delicious, we're sharing over 30 reader-submitted traditions for Valentine's Day, plus three different menu options including an entree, starch/carb, and dessert so you can put together the perfect meal to enjoy with your loved ones at home.    Resources:  Orson Gygi Chocolate Tempering Blog Post Chocolate & Caramel Podcast Interview With Heather Smith of Orson Gygi Dodo Banana Cream Cheese Pie Recipe Dodo Coconut Coffee Cake With Caramel Sauce Steak Au Poivre Recipe Ribeye Steak Recipe Cast Iron Skillet Steak Recipe (Instagram Cooking Demo Here) Brown Butter Lemon Pepper Salmon Recipe Lasagna Bolognese Recipe Creamy Parmesan Risotto Recipe (Instagram Cooking Demo Here) Pink Sauce Pasta Recipe (Instagram Cooking Demo Here) White Cheddar Mac and Cheese Recipe Dark Chocolate Brownies Recipe Olive Oil Cake With Brown Butter Frosting Recipe (Instagram Cooking Demo Here) Brownie Pecan Pie Recipe (Instagram Cooking Demo Here) Raspberry Lemon Bars Recipe Follow Female Foodie on Instagram

In Spain, they eat 12 grapes at midnight to signify each month. In Germany and Austria, there are pig themed dinners. Across the globe, people celebrate the coming of a new year with different traditions and food is a major component of many!See omnystudio.com/listener for privacy information.

Tim & Laura explore strange New Year's Eve food traditions from around the world and around the country.  Does MN even have one? What kind of things does your area eat?   Also, you'll never believe the amount that one business lady has amassed thanks to this popular beauty brand.   And even more than that, we finally have a tally on Laura's friend "Gift Card Sara" - just how much has she hung on to with her gift card hoarding?   HOLY $***!  Plus if you've ever wondered what Todd Bergeth's Nearly Naked Hooliganism would consist of- we have the answer!   And so much more...

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 share traditional New Year's traditions and explain why the cultural foods we eat connects us to the regions in which we live. Then, we take a holiday shopping tour of some of West Philly and Germantown's Black-and Brown-owned businesses. 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

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

Hey Love! We are in full tilt holiday mode and this is the time of year when we can let holiday traditions, especially those delicious traditional meals, derail our weight loss or maintenance goals. But don't worry, I got you!  Tune into today's episode where I share some thoughts on how to create new rituals that will keep you on track and remember the real reason for the season.   I hope you find this episode inspiring and encouraging. Peace and Blessing! LaDawn Hickman Holistic Nutrition Weight Loss and Accountability Coach   What's Next?!   Want a customized plan? Book a call with me! https://calendly.com/hickmansolutions/40min   Join the Community! If you would like more support and to be a part of a community of women like you, please join our Facebook Community at www.facebook.com/groups/1092629044754140/   Mashed Cauliflower "Potatoes" Recipe Ingredients 2-4 four heads of cauliflower cut into florets Greek yogurt Garlic Parmesan cheese Salt and pepper  Chives Directions Steam or boil cauliflower until tender, then blend it with Greek yogurt, garlic, and a touch of Parmesan cheese until creamy Season with salt, pepper, and chives to taste!

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

Leif Routman joins us today to discuss all things food. Leif is a musician, forager, and local food advocate. By day he dips his toes into part-time farming and a little cooking, and by night he makes his living on stage as a bandleader, performer, and composer. Corinne and Leif discuss the richness of a deep food culture, both in the production and the consumption. Also, Leif's childhood in the upper-midwest, to his journey to the intermountain west, and the changing landscape in-between. He shares stories around his own journey to local food, foraging, and food advocacy— searching for flavor and quality, and ultimately finding so much more. This conversation was warm, engaging, and of-the-moment. We know you'll enjoy it. Covered today:Leif's food background and upbringing The sacredness of family dinner Analogs between music and foodRitualizing food traditions to connect with family and loved onesThe gradual process of connecting to a local food system through friends and community Leif's college experiences cooking and pursuing quality & flavor The freedom and broadening in a “narrowing” How Leif developed his land ethic The interplay between resilient health and interaction with wild landscapes Building up cultural traditions and rituals in the modern age to be better stewards of the landscape Celebrating seasons, change, impermanence The powerful, yet fragile, nature of the Teton Wilderness Leif's shift-of-consciousness from his experiences foraging and engaging with the wild For the love of huckleberries, currants, and mushrooms “The Unprejudiced Palate” by Pellegrini“The Third Plate” by BarberIf you want to connect with Leif, you can find him and his musical exploits on IG @leifroutman. Be sure to check out his exploits in local sourdough baking and cooking with local foods. And as always, we'd love to hear from you. Did you love this episode? Did it make you think? Let us know. Reach out via email hello@latebloomerranch.com or on Instagram @latebloomerranch Please subscribe, rate and review the show. See you next time.

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.