Podcasts about foods we love

Grab a snack and settle in because in this tasty episode of The Sispatch, Bevin and Jasmine are dishing out their foodie confessions and daring to try some eyebrow-raising combos! As we wind down for a quick podcast break, we're looking back at our epicurean escapades—from epic food comas and dodging the stomach flu to splurging at a fancy Michelin-star restaurant. We're all about celebrating the comfort foods that feel like a hug from the inside—Bevin can't get enough of her scrambled eggs and avocado toast, and Jasmine is here to sing praises for chicken adobo. We also pour some love on the unsung heroes of our family kitchen: Mom's magical meals and Dad's special dishes. Take a walk with us down memory lane as we relive those heartwarming food memories from childhood, hash out our preferences in the kitchen showdown of cooking vs. baking, and confess our splurge-worthy food faves. And let's get real about those bizarre food pairings—think OJ and Oreos. Yep, we went there. We'll also unpack our list of food no-nos (pickles in the bin, please), chat about why texture is a dealbreaker for us, and explore why some ingredients are just a hard pass. Tune in to chow down on stories, chuckles, and maybe pick up a few quirky meal ideas. Plus, we're dying to hear your craziest food combos and what you want us to chat about next! Timestamp Guide: 00:00 - Introduction and Our Current Exhaustion 06:09 - Can't-Live-Without Foods: Avocado Toast and Chicken Adobo 08:12 - Shoutout to Mom's and Dad's Kitchen Classics 13:32 - Throwback Treats and Family Meal Magic 19:21 - Cooking or Baking? Our Kitchen Battle Lines 22:42 - Guilty Pleasures and Foodie Splurges 32:50 - The Weird, the Wild, and the Wonderful in Eating 41:46 - Foods We Love to Hate 45:55 - Why Texture Totally Matters 52:08 - The Great Food Aversion Debate 54:39 - Wrap-Up and Call for Your Wildest Food Tales Follow us on IG

In this episode, dietitian Nicole Patience shares how people with diabetes can enjoy the foods they love, while keeping blood sugar numbers in a safe place, and maintaining a healthy relationship with food.

Climate change is putting many of the foods we love at risk. Add in rapid population growth — the planet will be home to 9.7 billion people by 2050 — and it's clear we need to reimagine how we feed ourselves. As food security expert Leonore Newman says, “we are running short on planet.” But is society ready for replacement proteins and lab-grown meats? Whether it's cell-grown salmon or chili lime crickets, the plate of the future is going to look a little bit different. In this episode of Solve for X, we discuss the revolution in what we eat — and why it's as much about technology as it is about safeguarding our planet's future.Featured in this episode:Lenore Newman, director of the Food and Agriculture Institute at the University of the Fraser Valley, is an expert in food security and technology and holds a UFV Research Chair in Food and Agriculture Innovation.Preeti Simran Sethi teaches sustainable food systems at the University of Gastronomic Sciences. She's also the author of an award-winning book on agrobiodiversity, Bread, Wine, Chocolate: The Slow Loss of Foods We Love.Journalist and author Larissa Zimberoff explores the evolving relationship between food and technology in her work. Her book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, delves into the transformations in our diets and the startups driving this shift.Darren Goldin is a co-founder of Entomo Farms, an insect-based farming company that produces cricket flour, cricket powder and insect protein. He's also the vice president of farming operations, overseeing the three barns on Entomo's property.Further Reading:Protein shakeup: Are crickets and lab-grown meat the future of food?The foods humans ate into extinctionHow to grow fish from stem cellsOur global food system is the primary driver of biodiversity lossThe future of food: What will you be eating in 2050?Lab-Grown Meat Approved for Sale: What You Need to Know MaRS helps entrepreneurs looking to scale solutions in climate tech, health and software. We offer targeted support through our Capital and Growth Acceleration programs. To learn more visit us at marsdd.com

Ever notice how restaurant kitchens have huge exhaust fans over the stove? They have to have them. It's the law. You have an exhaust fan over your stove too. Listen as I begin this episode by explaining why you need to use it more often – a lot more often. https://polk.ces.ncsu.edu/2023/04/how-and-why-to-use-your-kitchen-exhaust-fan/ “Breakfast is the most important meal of the day.” “Drinking wine is good for your heart.” “you should really cut back on red meat.” These are examples of some popular and sincere beliefs about food - but are they really true? We will examine these and other strongly held beliefs about the foods we eat with cardiologist Dr. Dr. Christopher Labos. He is the co-host of a podcast called, The Body of Evidence (https://www.bodyofevidence.ca/) and he's the author of the book Does Coffee Cause Cancer?: And 8 More Myths about the Food We Eat https://amzn.to/3sjzetM Imagine our world without the common nail or the wheel or springs. These humble human inventions have had profound impacts on the development of the modern world. Joining to explain what those profound changes are and where these inventions originated is Roma Agrawal. Roma is a structural engineer who has designed bridges and skyscrapers and she is the author of a book called Nuts and Bolts: Seven Small Inventions That Changed the World in a Big Way (https://amzn.to/3Sr5cyF). If you ever suspect someone is telling you a tall tale or lying about something that happened, there is an interesting clue to look for in the way they tell the story, according to people who spot liars for a living. Listen and I'll tell you what to look for. Source: https://lifehacker.com/true-or-false-pay-attention-to-a-storys-structure-and-5959543 PLEASE SUPPORT OUR SPONSORS! PrizePicks is a skill-based, real-money Daily Fantasy Sports game that's super easy to play. Go to https://prizepicks.com/sysk and use code sysk for a first deposit match up to $100 Zocdoc is the only FREE app that lets you find AND book doctors who are patient-reviewed, take your insurance, are available when you need them! Go to https://Zocdoc.com/SYSK and download the Zocdoc app for FREE. Shopify gives you everything you need to take control and take your business to the next level. Sign up for a $1 per month trial period at https://shopify.com/sysk today! Dell's Black Friday event is their biggest sale of the year! Shop now at https://Dell.com/deals to take advantage of huge savings and free shipping! Let's find “us” again by putting our phones down for five.  Five days, five hours, even five minutes. Join U.S. Cellular in the Phones Down For Five challenge! Find out more at https://USCellular.com/findus Learn more about your ad choices. Visit podcastchoices.com/adchoices

Big umami flavor, loads of metabolically beneficial B vitamins, and a healthy dose of blood sugar-balancing protein—all in just a few sprinkles. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-nutritional-yeast Become a Levels Member – ⁠⁠⁠⁠⁠⁠⁠⁠https://levels.link/insights⁠⁠⁠⁠⁠⁠⁠⁠ Learn about Metabolic Health – ⁠⁠⁠⁠⁠⁠⁠⁠levelshealth.com/blog⁠⁠⁠⁠⁠⁠⁠⁠ Follow Levels on Social – @Levels on ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠Twitter

Casey shaved his beard and lost all his powers, we review Casey's jury duty adventure, is he just trying to avoid work? We find out about Nic and Jeremy's biases and how guilty is guilty. We then move into our conversation on having crucial conversations with patients and how that has changed over the years. We finish up with a tasty top 5 of our favorite foods that no longer exist.

332 - Join hosts Rob and Kerri on this episode of Disney Travel Secrets as they share their personal highlights from the world of dining at Walt Disney World. Delve into their top seven favorite dishes and restaurants, each a delightful treat that keeps them returning for more. Whether you're a seasoned Disney traveler or embarking on your first magical journey, their recommendations might just lead you to discover a new favorite for your next visit. Stay in the loop with the latest news from Walt Disney World. Get in the know about the new version of Genie+, set to launch on June 27th. Rob and Kerri also provide insights on how summer storms (or their absence) may affect your upcoming vacation, along with valuable tips on how to stay prepared and make the most of your time at the parks, rain or shine. Tune in to this episode of Disney Travel Secrets for an informative and mouthwatering exploration of Walt Disney World's culinary offerings, essential updates, and insider tips. Rob and Kerri will leave you inspired and craving for more as you plan your next magical adventure. Enjoy the show! Want to join us on our 2024 Adventures by Disney Trip? CLICK HERE to reserve your spot Want to save on gas? Upside App Referral Code - XD3VD Let us help you plan your next Disney vacation. Our services are free and you get us and our insider tips customized to YOUR family to help you have the most magical vacation. CONNECT WITH US HERE Make sure you are receiving our weekly email. Just go to DisneyTravelSecrets.com and complete the form.  Have a topic you would like covered on the show? Please reach out to us on social media and let us know.  Be sure to follow us on Instagram.  ***************** For some Disney and travel videos, check out our YouTube channel    

These versatile seeds are rich in anti-inflammatory omega-3s, packed with vitamins and minerals, and plant-based protein.  Author: Stephanie Eckelkamp Reviewer: Stephanie Greunke, RD Link to article: https://www.levelshealth.com/blog/foods-we-love-hemp-seeds Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

This soy food is packed with complete protein, low in carbs, and brimming with beneficial phytochemicals that support cardiometabolic health. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-tofu Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Climate change is affecting the foods we love and need for their nutritional value, including some of Florida's favorites such as the Cuban Sandwich, fried gator bites, key lime pie, and the Rum Runner. Using foods and drinks like these is an exceptional way to tell the climate change story and get the attention of everyone. After all, we all eat to live. Rising temperatures, how, when, and where precipitation falls, and even the air, which now has 50% more carbon dioxide than in the past, are affecting the availability, flavor, price, and nutritional quality of our food. And getting them to our table is getting more complicated as transportation routes face new risks. The changes happening to our food are unlimited, as are the stories to tell. What is being done to keep our favorites and staples on the menu and what we can all do to tackle the grand challenge of climate change will be discussed.   Michael P Hoffmann, Author and Professor Emeritus at Cornell, joins us to tell the story of climate change as seen through its effects on the food we eat. His message is science-based, and if you want to hear more after today's episode, check out his Ted Talk - TEDx, Climate Change: It's Time to Raise Our Voices; or consider buying his book, Our Changing Menu: Climate Change and the Foods We Love and Need.  Links from this episode:  Ted X Talk - https://www.youtube.com/watch?v=TIeU001iYTo  Cornell University Press ordering info and where the discount code (09SAVE) can be used-- https://www.cornellpress.cornell.edu/book/9781501754623/our-changing-menu/  Info about the eCornell Climate Change leadership course can be found here - https://ecornell.cornell.edu/courses/leadership-and-strategic-management/climate-change-leadership/. And this discount code can be shared widely - CORNELL100.             

Zesty ginger delivers potent flavor and bioactive compounds that help curb inflammation, fight free radicals, support healthy blood sugar, and more. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-ginger Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

This underrated tuber is low in carbohydrates and full of gut-friendly prebiotic fiber and antioxidant nutrients that support metabolic health. Author: Stephanie Eckelkamp Reviewer: Stephanie Greunke, RD Link to article: https://www.levelshealth.com/blog/foods-we-love-jicama Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

These tiny, unassuming seeds are sky-high in fiber, loaded with beneficial omega 3s, and deliver a range of micronutrients that support metabolic health. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-basil-seeds Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Food – Why Would We Stop Eating The Foods We Love OR Eat Food We Don't?

Collagen-rich bone broth is low in calories and carbs, rich in flavor, and a source of key amino acids that can curb inflammation and support metabolic health. Author: Stephanie Eckelkamp Reviewer: Stephanie Greunke, RD Link to article: https://www.levelshealth.com/blog/foods-we-love-bone-broth Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Hola! Today I'm talking with Dalina, a registered dietitian and positive health advocate. She works with people to help them reclaim the joy and pleasure of diet free living. She talks about how Most of us have spent our lives being fed stories that our bodies, our culture, our way of being is wrong. So she helps people remember how fun and free life can be when they drop the weight...of body shame and chronic dieting. Website: yourlatinanutritionist.comInstagram: @your.latina.nutritionistTikTok: yourlatinanutritionistYouTube: @your.latina.nutritionistNon-Profit Help for Dietitians: Diversify DieteticsI'm so happy I was able to chat with Dalina, and we were able to get real about the need to educate ourselves through our cultural lens, and not just believe the biased views of a euro-centric medical outlook. I'm hopeful that the more we bring awareness to this conversation, the more we free ourselves from guilt about enjoying the foods that mean so much to our cultura.Ok amigos, Thank you so much for listening. There will be a new episode every Tuesday, so after you listen feel free to take a screenshot to post on IG and tag @elevatinglacultura or send me a DM. You can also comment on our YouTube video if you're watching online. I always like to hear from people and how they resonate with the stories I share. SO leave a review on apple podcasts so we can get more ears listening to these stories and we can continue elevating la cultura. Alright, enjoy the rest of the day/afternoon/evening whenever you're listening, y nos vemos next week.

Cauliflower is a fantastic low-carb substitute for starchy dishes, loaded with beneficial sulfur compounds that support blood sugar control, curb inflammation, and more. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-cauliflower Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

On this episode, we talk with dietitian Lorena Drago about how to eat a healthy diabetes diet while still enjoying the foods we love. She shares her favorite tips for giving food flavor, how to modify our favorite recipes to be a bit healthier, what people with diabetes need to know when reading a food label, and how to stay on track while eating with friends & family. This is a must-watch for anyone with diabetes who loves food!

This summer squash makes an ideal low-carb substitute for pasta with vitamins, minerals, and antioxidants that support metabolic health. Author: Stephanie Eckelkamp Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-zucchini/ Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

More than a Southern side dish, this nutrient-dense leafy green can help curb inflammation and oxidative stress, support healthy blood lipids, and more. Author: The Levels Team Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/health-benefits-of-collard-greens Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Nutrient-dense ocean greens are low in carbs, big in flavor, and one of the top sources of dietary iodine, which plays a crucial role in metabolism. Author: The Levels Team Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/health-benefits-of-seaweed Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

This lean source of protein is low in mercury and rich in omega-3s, which may help protect against insulin resistance, heart disease, and more. Author: Cathy Erway Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-salmon Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It's a fascinating look at our interconnected fates and how the decline in the insect population should be a wake-up call to all of us who hold chocolate—and life itself—dear. Plus, what happened when one reporter tried to eat 100% local for a week? It didn't go so well. We talk with WBUR's Andrea Shea about her hardcore locavore experiment. Finally, we're highlighting the voices and experiences of five local BIPOC farmers. It's part of a summer series on Connecticut Public. Guests: Oliver Milman: Science writer and the environmental correspondent for The Guardian. He's the author of The Insect Crisis: The Fall of the Tiny Empires That Run the World. Andrea Shea: Award-winning public radio journalist. She is currently a Senior Arts Reporter at WBUR in Boston. Andrea is author of the essay, “I tried to eat like a hardcore locavore in New England for a week. Here's what I learned.” Farmers profiled in the story, “BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell:” Sarah Rose Kareem and Azeem Zakir Kareem: Co-founders of the Samad Gardens Initiative in Windsor Locks, Conn. Xóchitl Garcia: Urban farmer at the Ferry Street Community Garden in New Haven, Conn. Liz Guerra and Héctor Gerardo: co-owners of Seamarron Farmstead in Danbury, Conn. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

This living fermented food contains beneficial microbes, fiber, and phytochemicals that support gut and metabolic health. Author: The Levels Team Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/health-benefits-of-sauerkraut Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Thanks to a compound called acetic acid, this kitchen staple may help balance blood sugar, support a healthy weight, improve cholesterol, and more. Author: The Levels Team Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-apple-cider-vinegar Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Around the Table, Stories of the Foods We Love is a new exhibition at the New York Botanical Garden in the Bronx that is all about the food we grow and the many interesting aspects of growing it. GoNOMAD Senior Writer Cathie Arquilla takes in this very cool exhibition https://www.nybg.org/event/around-the-table-stories-of-the-foods-we-love/ --- Support this podcast: https://anchor.fm/max-hartshorne/support

These fungi pack a range of compounds that can help balance blood sugar, fight free radicals, and lower cholesterol. Author: Stephanie Eckelkamp Expert Reviewer: Zoë Atlas, MPH, RDN Link to article: https://www.levelshealth.com/blog/foods-we-love-mushrooms Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Green tea's high concentration of polyphenols delivers more metabolic health benefits than most people know. Author: Samantha Heller, MS, RD Expert Reviewer: Dr. Ami Kapadia Link to article: https://www.levelshealth.com/blog/health-benefits-of-green-tea Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

If you're not into sardines yet, time to give them another look. The small fish are rich in omega-3 fatty acids and other micronutrients vital to health. Author: Samantha Heller, MS, RD Expert Reviewer: Brigid Titgemeier, MS, RDN, LD, IFNCP Link to article: https://www.levelshealth.com/blog/health-benefits-of-sardines Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Brazil nuts aren't just another snack. They're the best source of selenium, which plays several crucial roles for your metabolic health. Author: Samantha Heller, MS, RD Link to article: https://www.levelshealth.com/blog/health-benefits-of-brazil-nuts Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Episode 11 Part 2 More Delicious Frozen Asian Foods!  This week Emily, Melody, Angus, and I try some more yummy main dishes that can be ready in 5 minutes! Lots of main dish options for your to try and even some Asian desserts to satisfy your sweet tooth.  We hope you enjoy listening! Write to us and let us know your favorite Asian frozen foods!  Infatuasianpodcast@gmail.com  Follow us @theinfatuasianpodcast on Instagram or Facebook.  We'd sure appreciate it if you can give us a 5-star rating on Apple Podcasts!  Listen to us wherever you get your podcasts: Spotify, Apple Podcasts (iTunes), Google Podcasts, Stitcher, and more. Foods we mentioned: Dan Dan Noodles by P.F. Chang's (Safeway) Mandarin Orange Chicken by Trader Joe's Arctic Surf Clams by Clearwater (Ranch 99) Salmon Fried Rice by I Mei (Ranch 99) Korma Fish Curry by Trader Joe's Beef and Beef Tendon Balls by Kim Son (Ranch 99) Chicken Tikka Masala by Suhki's Irresistible Indian Cuisine (Safeway) Frozen Durian (Ranch 99) Boba Ice Cream Bars by I Mei (Ranch 99) Ube Mochi by Trader Joe's   Music Played (all rights belong to the rightful owners) “Blue Bird” by Ikimono Gakari (Sony Music) https://ikimonogakari.com/profile/ “Tere Bina” (Acoustic) Zaeden ft Joniata Gandhi (UMGI) Buy it here: https://umgi.lnk.to/TereBinaAcoustic "Renai Circulation" English Cover by Lizz Robinett https://www.youtube.com/watch?v=zp0w346xI28 Our theme: "Super Happy J-Pop Fun Time" by Prismic Studios   #Asian #Asianpodcaster #AsianAmerican #podcast #frozenfoods #traderjoes #tikkamasala #xlb #dandanmein #PFChangs 

More than just a hummus helper, tahini is the best source of sesame's fiber and micronutrients—a perfect addition to smoothies and sauces. Author: Samantha Heller, MS, RD Link to article: https://www.levelshealth.com/blog/foods-we-love-tahini Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

The rhizome adds color and flavor while packing anti-inflammatory and antioxidant properties that help guard against disease. Author: Jessica Migala Link to article: https://www.levelshealth.com/blog/foods-we-love-turmeric Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Cocoa powder delivers that rich chocolate kick, as well as minerals and antioxidants that may temper inflammation and improve glucose. Author: Jessica Migala Link to article: https://www.levelshealth.com/blog/foods-we-love-cocoa-powder Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Pumpkin seeds are packed metabolic-friendly micronutrients like magnesium. Here's how to buy, store, and cook with these seeds year-round. Author: Meghan Rabbitt Link to article: https://www.levelshealth.com/blog/foods-we-love-pumpkin-seeds Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

High in fat, protein and vital micronutrients, flaxseeds are an essential part of the metabolic health pantry. Here's what you need to know. Author: Meghan Rabbitt Link to article: https://www.levelshealth.com/blog/foods-we-love-flaxseeds Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Chia seeds are a metabolic powerhouse that help lower glucose and deliver essential nutrients. Here's how to buy, store and use chia. Author: Meghan Rabbitt Link to article: https://www.levelshealth.com/blog/foods-we-love-chia-seeds Become a Levels Member – levelshealth.com Learn about Metabolic Health – levelshealth.com/blog Follow Levels on Social – @Levels on Instagram and Twitter

Acesse uma rotina de estudos perfeita pra você: https://www.vocepodefalaringles.com.br/vpfiforever Participe do #VPFI RESPONDE com os Teachers do VPFI é só você acessar o Instagram @VOCEPODEFALARINGLES e deixe sua pergunta lá! https://www.instagram.com/vocepodefalaringles/ Connect with us in another level: Website: http://www.vocepodefalaringles.com/​ Telegram: https://t.me/clubedoinglesvpfi YouTube: https://www.youtube.com/c/VPFIEnglishSchool Spotify: https://open.spotify.com/show/4xMYviMrISXLmVYiCPESvg Instagram: https://www.instagram.com/vocepodefalaringles/​ TikTok: https://www.tiktok.com/@vocepodefalaringles/​ Facebook: https://www.facebook.com/vocepodefalaringles E por último o mais TOP DA GALÁXIA... Clube do Inglês: https://www.vocepodefalaringles.com.br/vpfiforever

Acesse uma rotina de estudos perfeita pra você: https://www.vocepodefalaringles.com.br/vpfiforever Participe do #VPFI RESPONDE com os Teachers do VPFI é só você acessar o Instagram @VOCEPODEFALARINGLES e deixe sua pergunta lá! https://www.instagram.com/vocepodefalaringles/ Connect with us in another level: Website: http://www.vocepodefalaringles.com/​ Telegram: https://t.me/clubedoinglesvpfi YouTube: https://www.youtube.com/c/VPFIEnglishSchool Spotify: https://open.spotify.com/show/4xMYviMrISXLmVYiCPESvg Instagram: https://www.instagram.com/vocepodefalaringles/​ TikTok: https://www.tiktok.com/@vocepodefalaringles/​ Facebook: https://www.facebook.com/vocepodefalaringles E por último o mais TOP DA GALÁXIA... Clube do Inglês: https://www.vocepodefalaringles.com.br/vpfiforever --- Send in a voice message: https://anchor.fm/vocepodefalaringles/message

For decades, Nestle has been cited again and again for human rights abuses and environmental devastation caused by its supply chains. Despite that, they still manage to make all kinds of ethical claims that would have you believe otherwise. At one point, Nestle even held fair trade certification on its U.K. KitKat bar. Then in 2020, they dropped the certification and plunged thousands of small-scale cocoa and sugar farmers into economic uncertainty. In this episode, we speak with Fortin Bley, President of the Ivorian Fair Trade Network (RICE), the farmer organization which once supplied Nestle with their fair trade cocoa, and RICE Coordinator, Franck Koman. We’ll also hear from Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Together, we’ll find out how Nestle’s decision is impacting small-scale cocoa farmers and the chocolate industry as a whole. And we'll learn what we can all do to support a truly fair future for the world’s cocoa farmers. For a Better World is a show by Fair World Project. Learn more about the show at FairWorldProject.org. If you like what you hear, support our work on Patreon: patreon.com/ForABetterWorldPodcast. Enjoyed the show? Rate, review, and subscribe! Stay in touch with us between episodes by following us on Twitter and Instagram: @fairworldprj and on Facebook: @fairworldproject, or sign-up for our newsletter: https://fairworldproject.salsalabs.org/subscribe/index.html Support this podcast

In this episode we talk about when is it the right time to start listening to Christmas music and what are the foods we wouldn't give up even if a doctor told us we had to. Follows us online at: Twitter: @BurntToast_Pod Instagram: @BurntToastPodcast

On this Episode of The Miscellaneous Podcast we play the game … kind of game of Foods we Love or HateCheck out our website https://www.themiscellaneouspodcast.org Help support the show!FOLLOW NORCO KILLER @NORCOKILLER on Twitter you'll never know what kind if fun stuff we do there! Follow along with the show and see all the pics on Discord https://discord.gg/CdeZDGXSend us a Text, or Leave us Voicemail at our Free Google number 1-(314)-403-0151Check out Frazleys Podcasts at www.frazlcast.comWe got Twitter @miscpodcast17, and Facebook @MiscPodcastEmail us @ miscellaneouspodcast17@gmail.comAnd now on TWITCH! check out the raw unedited shows https://www.twitch.tv/miscellaneouspodcast

Jelena Ristic - the foods we love to hate by WRS

Lori & Jane love snack foods.  We've decided to celebrate our podcast going live on iTunes by releasing a third episode on our launch day!   What better way to celebrate than debating whether salty or sweet is the better snack choice?

Gus and Reflex discuss Foods they like to eat , as well as types of foods In LA that make LA so unique! Other topics include Tacos, street vendors and Restaurant chains. Last but not least Gus gets quizzed by Reflex on food chains that everyone nows..    

Last week, our crew spent five magical days at Cheese Camp — a.k.a the American Cheese Society Conference in Pittsburgh! We made sure to sit down and interview some of our cheesemaking idols, and you'll hear those conversations in future episodes. But first, since we missed last week's drop, we have a special treat: Alex sat down with journalist, author, and podcaster Simran Sethi, who spoke about biodiversity and cheese at the conference! They talk similarities between the cheese and chocolate worlds, food justice in the specialty food space, and about Simran's next project, which examines the relationship between food and identity, starting with cheese. Check out her excellent book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, and give her excellent chocolate podcast, The Slow Melt, a listen!

Simran Preeti Sethi is an award-winning journalist whose prolific work in food, education and social justice activism centers around biodiversity, sustainability and environmentalism. Her book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer. Tune into today's episode to hear Simran speak about growing up Indian in the South, spending 5 years across 6 continents researching the foods in her book, and how she uses chocolate as a lens to tell stories about global issues. Food Without Borders is powered by Simplecast

Is chocolate going ‘extinct’? Are we heading towards a ‘world without chocolate’? In this episode, we explore what lies behind these recent media headlines that suggest chocolate may not survive climate change. To find answers, we deep dive into the world of chocolate with Simran Sethi. Simran Sethi is a journalist focused on food, sustainability and social change. She is the best-selling author of Bread, Wine and Chocolate: The Slow Loss of the Foods We Love, a fellow at the Institute for Food and Development Policy (Food First) and the creator and host of The Slow Melt: an award-winning podcast about chocolate. We discuss: What chocolate actually is: how its grown and processed, and by who Chocolate in the spotlight: going "extinct", or not quite? Costly northern appetites: mass deforestation and biodiversity loss A real and present threat: farmer livelihoods, low prices and the cruel irony of oversupply Consumer consciousness: how we can take positive action Links: Simran Sethi Website, Twitter, Instagram Simran Sethi (2015) Bread, Wine and Chocolate: The Slow Loss of the Foods We Love The Slow Melt: a Podcast about Chocolate Scott, M. (2016) ‘Climate and Chocolate’ National Oceanic and Atmospheric Administration Barclay, E. (2015) ‘Why the world might be running out of Cocoa Farmers’ NPR Barclay, E. (2015) ‘These Ivory Coast Cacao Farmers Had Never Tasted Chocolate’ NPR You may also like: FFS 024 - The Soilution: Saving our soil, saving ourselves FFS 016 - The Most Important Room in the World FFS 012 - Cultured Meat: Looking Beyond the Hype with New Harvest

Simran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair and designated one of the top eight women saving the planet by Marie Claire, Simran is the creator of The Slow Melt, the first podcast on the continuum of chocolate, winner of the 2017 SAVEUR award for Best Food Podcast. She is also the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. The book tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer, and was named one of the best food books of 2016 by Smithsonian. She is a fellow at the Institute for Food and Development Policy (Food First) in Oakland, USA, and a former visiting scholar at the Cocoa Research Centre in St. Augustine, Trinidad. Simran shares what her life was like before and now as she started choosing things which was in alignment with living her true self instead of living life for others.  Check out her episode to listen to her story. Check out thetaoofselfconfidence.com for show notes of Simran's episode, Simran's website, resources, gifts and so much more.

From November 27, 2016: Happy Thanksgiving! Are you eating a lot of traditional family foods today? Do many of them involve cream-of-mushroom soup, marshmallows, or Jello? We run through the many possibilities for turkey-day cuisine and draw the line at the things we will not eat. Or will, enthusiastically! For quotes, archives, and more, visit us at http://parentingroundabout.com.

Simran Sethi, author of "Bread, Wine, Chocolate: The Slow Loss of Foods We Love," says that losing agricultural biodiversity "compromises not only the kinds of foods that we are eating and our health, but also the real opportunity to savor food--the element of deliciousness." Simran, like most of us, enjoys food with varied and interesting flavors and hopes future generations will be able to do the same.

First, my conversation with Simran Sethi on her book Bread Wine Chocolate: The Slow Loss of Foods We Love, which describes the increasing threat to the biodiversity within our food system, and how a better appreciation for the diversity of flavour that's all around us could help reverse the problem.  Then: I review two great tools for market gardeners made by Two Bad Cats

"Chocolate—ah, glorious chocolate,” says today’s guest Simran Sethi at the start of our interview. In her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Simran regards this beloved treat with a mix of reverence and concern. Chocolate is threatened, but there are ways to ensure its survival, Simran explains. Maddie examines another part of your dinner that’s under threat in the Bay Area, and Tom divulges how beer made advanced civilizations possible.

Simran Sethi is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love that Smithsonian Magazine named one of the best books about food in 2016. Although coffee doesn't make the title, the book contains a section that amounts to a love letter to coffee, the places it grows and the people who make it delicious. In our wide-ranging conversation with Simran, we discuss the book, consider the cultural and environmental importance of coffee, assess comparisons between coffee, beer, wine and chocolate and explore the psychology and strategy of reporting on sustainability issues. Intelli Sourcing Sessions -- conversations about coffee's origins to advance our mission: Illuminating Coffee.

Simran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair, a top 10 eco-hero of the planet by the U.K.’s Independent, and designated one of the top eight women saving the planet by Marie Claire, Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, a beautiful, personal book about the story of changes in food and agriculture told through bread, wine, chocolate, coffee and beer. She is an associate at the University of Melbourne’s Sustainable Society Institute in Australia, a contributor for Orion Magazine and a recent visiting scholar at the Cocoa Research Centre in St. Augustine, Trinidad. In this episode of Delicious Revolution, Chelsea talks to Simran about the biodiversity behind the flavors we love, democratizing taste, and how everyone can take back their own expertise in food. See acast.com/privacy for privacy and opt-out information.

Simran Sethi's new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love chronicles her travels to six continents in pursuit of delicious and endangered tastes, with stories that highlight the inspiring people and places that are bringing back the foods we love. Check it out!

In the first part of this episode of Food Talk with Mike Colameco, Bianca Miraglia shares about making Uncouth Vermouth through the inspiration of the seasonal plants and botanicals around her. After the break, Mike is joined by Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Simran tells about her personal realization that she was depriving herself of the pleasures of delicious, diverse foods. This led to her writing a book about the importance of experiencing food with all your senses. “It’s a very early 16th century style to use just plants that are available, what I’m doing is a very old concept.” [14:45] –Bianca Miraglia of Uncouth Vermouth on Food Talk with Mike Colameco   “We have become more homogenized in everything we’re eating, how we’re treating the soil, in everything we grow, and it’s really compromising our food system… creating something that’s less nutritious and less delicious.” [39:00] –Simran Sethi on Food Talk with Mike Colameco

Bread, Wine, Chocolate: The Slow Loss of Foods We Love – part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. This week on Eat Your Words, host Cathy Erway is in studio with author Simran Sethi talking how in America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Tune in for an enlightening conversation and learn what it takes to save the tastes that connect us with the world around us.

It's kind of like a poker night without the poker.