Podcasts about home economist

Agnes Bouchier-Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist and lecturer at Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist with the Technological University of the Shannon.

Agnes Bouchier Hayes, Home Economist lecturer Technological University of the Shannon

Ever wondered what the creative process is behind the films, tv shows and theatre productions you watch? Well, Crew Chats is a podcast going behind the scenes and chatting to the crew that help make these productions. For this episode 58, I spoke to Home Economist, Dorothy Barrick about, creating fake worms, storytelling through food and working to your strengths. Dorothy's Recommendation's -Delicious (film) -Almost famous -The Right Stuff -The great -The Bear

Home Economist lecturer at the Technological University of the Shannon Agnes Bouchier-Hayes gives students nutritious, affordable recipes to survive third level.

Agnes Bouchier Hayes, Home Economist lecturer Technological University of the Shannon.

Agnes Bouchier- Hayes, Home Economist and Lecture at Technological University of Shannon.

Agnes Bouchier Hayes, Home Economist &

From our Limerick studio - Agnes Bouchier Hayes, Home Economist and lecturer at Technological University of the Shannon.

Agnes Bouchier Hayes, Home Economist and Lecturer at Technological University of the Shannon

Dr Shane Bergin, Physicist from the School of Education at UCD, Agnes Bouchier hayes, Home Economist and Lecturer in the Technical Universit of the Shannon

Agnes Bouchier Hayes, Home Economist and lecturer

This episode has been a long time in the works, since before I started the podcast. I have the pleasure on this episode to have a conversation with Mairlyn Smith, who is a Canadian personality, she is a comedian, an actress, and a Home Economist. As well Mairlyn is a recurring guest expert on Cityline and Breakfast Television. Her current book is called “Peace, Love & Fibre”. I met Mairlyn in the fall of 2017 and it was her encouragement that made me decide to start this podcast. Mairlyn is known in Canada as the Queen of Fibre and in her own amusing and witty way, she answers all my questions about fibre and the gluten free diet. I am fortunate that through the podcast I have met many inspiring individuals, and it all started with inspiration from Mairlyn.  Thanks for that! You can follow Mairlyn on Instagram and Twitter. You too can enjoy sharing a cup of tea with her most mornings on Instagram @mairlynsmith. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

This episode has been a long time in the works, since before I started the podcast. I have the pleasure on this episode to have a conversation with Mairlyn Smith, who is a Canadian personality, she is a comedian, an actress, and a Home Economist. As well Mairlyn is a recurring guest expert on Cityline and Breakfast Television. Her current book is called “Peace, Love & Fibre”. I met Mairlyn in the fall of 2017 and it was her encouragement that made me decide to start this podcast. Mairlyn is known in Canada as the Queen of Fibre and in her own amusing and witty way, she answers all my questions about fibre and the gluten free diet. I am fortunate that through the podcast I have met many inspiring individuals, and it all started with inspiration from Mairlyn.  Thanks for that! You can follow Mairlyn on Instagram and Twitter. You too can enjoy sharing a cup of tea with her most mornings on Instagram @mairlynsmith. Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

Chef Brian McDermott, Agnes Bouchier Hayes, Home Economist and lecturer at University of the Technological

Agnes Bouchier Hayes, Home Economist and lecturer in the Technological University of the Shannon

Agnes Bouchier Hayes, Home Economist and Lecturer in the Technical University of the Shannon

Agnes Bouchier-Hayes, Lecturer and Home Economist

Agnes Bouchier-Hayes, Home Economist and Lecturer in TUS- Mid West

Agnes Bouchier-Hayes, Home Economist and Lecturer in TUS- Mid West

Agnes Bouchier Hayes, Home Economist and Lecturer in TUS - Mid West, Technical University of the Shannon

Maggie and Dave enjoy an early morning recording session for today's intro, catching up over coffee. They chat about this feeling of “rushing” to get into the garden but encourage Grow Guiders to slow down! It's still too early to plant your entire garden. This week's guest is home economist, Getty Stewart who shares some insight on reducing food costs by growing your own food. Find the full show notes with links to all the resources dicussed in today's episode on our website. Thank-you to this week's sponsors, Cool Springs Press and Evolve Organic Fertilizer.

another3rdwheel.comanother3rdwheel@gmail.cominstagram.com/another3rdwheelWhen you think of Home Economics, what comes to mind? A class you took in high school where you learned how to sew a pillowcase or make a quiche? While those are certainly some of the topics that Home Economics covers, there's so much more to it. In this blog post, we'll take a comprehensive look at the history of Home Economics and discuss what it is and how it has evolved over the years. 1873 as a way to teach women about domesticity and nutrition. Home economics was designed to make women better wives and mothers.Catherine Beecher, who was born in 1800, is credited with founding Home Economics in 1873. At the time, Home Economics was known as "domestic science" or "domestic arts." Beecher believed that women should be taught about domesticity and nutrition to be better wives and mothers. Home Economics classes were first offered at colleges and universities but eventually made their way into high schools.In the early 1900s, Home Economics began to focus more on science and less on domestic arts. This was due in part to the work of Ellen Swallow Richards, who is considered to be the first Home Economist. Richards was a chemist who studied topics like food and nutrition, and she helped legitimize Home Economics as a field of study.Today, Home Economics is known by many names, including "family and consumer sciences" or "human sciences." Home Economics is still focused on nutrition and cooking but has expanded to include other areas like child development, financial literacy, and interior design. As the world continues to change, Home Economics will likely continue to evolve. Who knows what the future of Home Economics holds? Home economics is a field of study covering a wide range of topics, from child development and family relations to nutrition and financial planning. Home economists are trained in running a household, from budgeting and meal planning to sew and home repairs.The field of home economics had its roots in the early 19th century, when women began to play a more active role in the public sphere. Home economics was initially designed to prepare women for their roles as wives and mothers, but it has since evolved to encompass a much broader range of topics.Today, home economists work in various settings, from schools and universities to government agencies and private businesses. They help families make informed decisions about their finances, health, and relationships. Home economics is a vital part of our society, and its importance will continue to grow in the years to come.Do you have what it takes to be a home economist? If you're interested in helping people manage their households effectively, this could be the perfect career. Home economics requires a combination of theoretical knowledge and practical skills, so if you're up for the challenge, then be sure to check out our program. We'll give you the tools to succeed in this rewarding field.If you want to learn more about home economics or explore other career options in family and consumer sciences, then be sure to check out our website. We offer a variety of resources that can help you make the best decision for your future. Thanks for reading! Home economics is a field of study covering a wide range of topics, from child development and family relations to nutrition and financial planning. Home economists are trained in running a household, from budgeting and meal planning to sew and home repairs.In the early 20th century, Home economics became an established field of study in many countries worldwide. In the United States, Home economics was initially known as "domestic science" or "household arts." The first Home economics department was established at Iowa State University in 1899. Home economics was later renamed "family and consumer sciences" to reflect the broadened scope of the field.Home economics is a field of study that has evolved to encompass various topics. Home economists are trained in running a household, from budgeting and meal planning to child development and financial literacy. Home economics is a vital part of our society, and its importance will continue to grow in the years to come. Thanks for reading!

As we all know, a well-balanced meal contains a combination of vegetables, protein and carbohydrates. When encouraging and supporting children who are fussy eaters you can be lucky for them to eat one of these alone, and that could be on a good day. Pre-plating children's meals have long been known as a practical way for parents to try and provide a solid nutritional foundation however, but, how beneficial is this method? Is there something else can we be doing to try and help encourage and foster fussy eaters' interest and enthusiasm toward food? Well, that's what we're here to discuss today with our special guest and resident expert in fussy eating, Marie-France Laval. Marie-France Laval is a Dietitian-Nutritionist, Home Economist and Counsellor originally from France. Marie France is also the CEO of Fussy Eater Solutions where she offers a range of online and in-home programs to support fussy eaters and their families. We ask Marie-France questions including: Where does pre-plating come from? Pre-plating seems practical, so what's wrong with it? hat causes pre-plating to go from practical to problematic? What is the difference with the family style, otherwise known as the European way of serving meals? How is that not equally nutritionally obsessed and focused? Family style of serving, is this, not more work? How does the family way of serving meals support fussy eaters? How can parents introduce this? How does pre-plating equally influence obesity and an unhealthy relationship with food that can last an entire lifetime? You've always recommended the inclusion of a second course such as bread/crackers with cheese or yoghurt, fruit or dessert. Why is this? For the full article, please go to: https://kiddipedia.com.au/are-pre-plated-meals-failing-your-fussy-eater/ For further information, please go to: https://fussyeater.com.au/online-fussy-eating-group https://fussyeater.com.au/ See omnystudio.com/listener for privacy information.

In this episode of The Remarkable Project Jay talks to well-travelled chef and local food delivery business owner Kelly Eastwood about being resourceful in the face of adversity, why personal connection is the ground zero of community and organisational culture, and how care is key to making customers feel crucial.After 14 years of working as a Private Chef to Royalty, Russian Oligarchs and many more on the Forbes list, Kelly Eastwood left the high seas and transferred her skills to Television. Working as a Home Economist and TV Food Producer for shows such as Masterchef, MKR, Better Homes and Gardens and The Great Australian Bake Off. The River Cottage Australia first brought Kelly to the Far South Coast of NSW, and it was there that she started her own business, Eastwood's Deli and Cooking School in picturesque Bermagui, hosting cooking lessons, pop-up dinners and coastal private catering events.During the 2020 bushfires Eastwood's was converted into a Disaster Relief Kitchen for a not-for-profit organisation called World Central Kitchen, where Kelly and a team of 270 volunteers output almost 50,000 meals over a seven week period, feeding firefighters, evacuees and displaced locals in surrounding communities. Soon after the fires were done along came COVID-19 restrictions, forcing Eastwood's to rethink their business model. Now their focus is on catering, cooking lessons and a much loved and ever growing take-home meal delivery service, which operates weekly from Pambula to Batemans Bay.Remarkable Quotes“We've all made lots of friends through our customers, which is just lovely.”“Even if it's just one person and it's 15 kilometres down the track, return trip, we still will deliver to that person because it's a service that we want to offer.”“For me, it's keeping a quality consistent, making sure that our customers are always happy with what we're delivering.”Connect with KellyExplore the Eastwood's websiteFollow their InstagramThank youCredit David Rogers for the photography

Agnes Bouchier-Hayes, Home Economist, Limerick Institute of Technology

Presented by the Home Economist of the International Harvester Company, here are six dozen recipes for frozen and chilled dishes including frosty beverages, desserts, pies, salads, cookies, rolls, and even casseroles along with general tips for preparation. --- Support this podcast: https://anchor.fm/3daudiobooks0/support

Picture this scenario with me for a moment if you will. Your toddler, sat in their highchair, feeding themselves surrounded by food mess. Their meal is equal parts on the table in front of them, on their clothes, face, it's everywhere. As a parent, what is your first instinct? How reactive to mess at mealtime are you? Do you a) let your child be to explore their food's textures and take in the experience for what it's worth? Or b) do you grab the first sponge or wet wipe you can get your hands on and frantically clean their face and surroundings? Which of those two would you do?  It's good for us to know, that whatever your reaction is, it may in fact influence your child's eating habits later on life, which is exactly what we are here to explore today with our special guest and resident expert in fussy eating, Marie-France Laval. Marie-France Laval is a Dietitian-Nutritionist, Home Economist and Counsellor originally from France. Marie France is also the CEO of Fussy Eater Solutions where she offers a range of online and in-home programs to support fussy eaters and their families. We ask Marie France questions including: What impact do our reactions to mealtime mess have on raising confident eaters who can tackle most foods? In your years of experience, have you found there is a correlation between parents who are super clean and have children who are fussy eaters? Typically what type of parental behaviours can impact the chances of a child being raised as a confident eater? Some parents really cannot stand the mess, what does this look like during a meal? Why is this behaviour not helpful when a child is fussy? Why is it unwise to clean a fussy eater's face during meal times? Why is avoiding sauce and dips no a good idea? How can not allowing a child to self-feed backfire? Why is it so important that children learn to explore food with all their 5 senses? Does this mean a child could struggle from a sensory perspective? What tips can you share that can limit the toll on parents? For Marie France's full article: https://kiddipedia.com.au/freaky-clean-parent-fussy-eater-child/ For further details: https://fussyeater.com.au/   See omnystudio.com/listener for privacy information.

Agnes Bouchier-Hayes, Lecturer and Home Economist, gives some recipes to use with a slow cooker

Every school has a story.  Ours started September 11, 1899 when Northern Arizona Normal School (now NAU), opened its doors to 23 students, one professor and two copies of Webster's International Dictionary bound in sheepskin.Take a walk down Lumberjack lane with us and hear how NAU came to be and experience NAU through the eyes of these Lumberjacks: Michael & Susan Golightly, Francis Hollis and Beverly Burger. Michael & Susan Golightly Michael Golightly received a BS in Secondary Education in 1968 fro from NAU.  He taught PE for one year in the Flagstaff School District before going into business for himself.  Susan Golightly received her BS in Secondary Education and Home Economics as well as a Master's in the same area's.  She served as a Home Economist with Arizona Public Service Company.  Both described the campus as small with around 3,000 students.  Michael played football and lived in Bury Hall, but for the most part in the newer Tinsley Hall.  He mentioned Cowden as being newer as well.  Other campus building and facilities noted Old Main, the Beaver Den, Cottage City, North Dining Hall, Student Union and Prochnow Auditorium.  The one dining hall accommodated all students living on campus and the faculty ate in an area at the back.  Both described the student population as not heavily diverse.  There were Hispanic students, a larger number of African American students, but a very small percentage of Native Americans.  Big events on campus included most sporting events; Homecoming and the parade, the Snow Carnival. Francis HollisFrancis Hollis received her BA in Ed in 1968 and MA in Ed in 1971.  She taught in Flagstaff and Tempe and retired after 29 years teaching at the 1st through 4th grade levels.  She recalled a smaller campus with boys dorms and girls dorms and no mixing.  There were fewer cars; moves on Saturday night in Prochnow Auditorium and then over to Axer's Alley till curfew.  Her dorm mother was Mrs. White and said you got "campused" for pretty much minor infractions of dorm rules, meaning, restricted to the dorm.  Beverly BurgerBeverly Burger received her Bachelor degree in Education in 1969 with a P.E. emphasis and minors in business and math.  Early in her career she did a lot of substitute teaching in math and P. E., but made more money by officiating sports, something she continued for almost 3 decades.  She was a member of Lama Delta Sigma Sorority.  Her memories of the campus were "Beautiful, Green and Clean", with lots of fresh air.  

Eating whole foods - those that have not been processed or packaged, and that often are also local to us is the cornerstone of every healthy eating plan, and the bonus is that it is also really great for the planet. Eating whole foods and eating in season dramatically reduces the carbon emissions, waste, and plastic associated with our foods.Ok, we are sold, yes, it is the right thing to do for our bodies and for the planet. But, how exactly can I do this with my real-life constraints of time and money and other demands? That's where Getty Stewart comes in. She is a professional Home Economist and loves to help you eat these whole foods, and find ways to prepare them that are simple, flavourful, and good for your body!Head over here for the full show notes:https://www.kristinahunterflourishing.com/blog/how-to-enjoy-seasonal-whole-foods-with-getty-stewart

Witnessing your child's struggle with eating difficulties can be somewhat traumatising, equally for you and your child. If this situation isn't counselled and supported effectively you may be at risk of developing anxiety and stress feeding for years to come which can have a lasting impact on your family. However, like many things in life, knowledge is power, the more we know, the better we can prevent these behaviours from happening. So if you're a parent that has found that feeding your child has become a challenging and nerve raking activity, and you are looking for support and additional help and advice, you're in the right place.   To share tips to help you raising a happy, healthy eater and empower you feel more in control we welcome our special guest, Marie-France Laval, Dietitian-Nutritionist, Home Economist and Counsellor originally from France. She is also the CEO of Fussy Eater Solutions where she offers a range of online and in-home programs to support fussy eaters and their families Marie-France will be sharing her expert advice how to best mange fussy eaters. We ask Marie-France questions including: As a parent, how do you know you need support? Can this journey be very lonely for many parents? What has this been the experience of the families you work with this? What are some of the common issues parents experience with this situation? What type of support is there for parents and children? (a parent or a child may deal with trauma, negative experiences etc) What is co-regulation? What is responsive feeding? How do you establish it? Especially if your child has been showing little interest in feeding? For Marie France's full article, please go to: https://kiddipedia.com.au/feeding-baby-nightmare-is-it-doing-you-harm/ For further info, visit: https://fussyeater.com.au/ See omnystudio.com/listener for privacy information.

Agnes Bouchier Hayes, Home Economist and Lecturer, LIT, Katherine O'Donnell, Lecturer in Human Rights Law, NUI Galway.

Welcome to Go To Grandma. We talk about what listeners can expect from this show. Guests include Humour Therapist, Author & Grandma Mary Kay Morrison on the importance of play with Grandkids, and Home Economist, Second City Alumnae & Queen of Fibre Mairlyn Smith on why we all need more and more fibre to stay healthy as we age.

Charla Draper is a culinary phenom, who has held a variety of positions in the world of food. She is a Food Expert, Writer/Publicist, and Food Stylist. Born and raised in Chicago, Illinois, Charla’s interest in cooking emanated from her two grandmothers, who were both excellent cooks. She watched them in awe, and after trying out a number of other things, Charla soon learned that she wanted to cultivate a career in the culinary arts. After college, Charla landed a coveted position as a Home Economist in the Test Kitchen of Kraft Foods. It was there that she developed a strong foundation and an understanding of the proper way of testing recipes. She states, it was the perfect testing ground for building a career in the field. She eventually left Kraft and began working for Campbell Soup Company in Camden, New Jersey in their Test Kitchen. Shortly thereafter, Charla was offered a job as Food Editor at Ebony Magazine, a publication that had not done a lot around the coverage of food. Additionally, Ebony had very few food advertisers. As a result, Charla played a key role in developing (with a lean staff) the Food Department. She and her staff ran innovative contests; they found numerous creative ways to involve the readership, and they focused a great deal of their time on the cultural aspects of African American cooking. Charla also served a Food Editor at Southern Living Magazine, where she found it to be a much more formal environment. Charla is currently the owner of It’s Food Biz!” The mission of her business is to provide consultancy services to businesses on how to market their services and develop a strong presence in both the community and on a number of media platforms. She and her business have been recognized by the Museum of Food and Drink as one of the key African American contributors to American cuisine. Also, through her business Charla has developed a Chicago Public Relations Plan for “The Story of The African Americans Who Have Fed Our First Families, From The Washingtons to the Obamas. The plan was curated to increase awareness about the huge contribution and the service rendered to American presidents. Charla’s public relations/media expertise has been contracted by The American Institute of Wine and Food, The Wisconsin Dairy Council, The Grits and Greens Conference, along with a multi-city media coverage project for The Pillsbury Bake-Off Recipe Contest. As a member of the prestigious Les Dames Escoffier and the organization Food Executive Women, Charla is excited about her next venture – to concentrate on writing her own cookbook. Charla’s words of council for African American women age 50+ who want to get into the culinary arts is to read as much about the business, develop networks and mentors and believe in yourself. Charla is currently working on and promoting The National Soul Food Month Series in June 2021. It is a series of virtual programs recognizing the 20th year anniversary of National Soul Food Month. Programs are scheduled virtually during the entire month of June. Some of the workshop topics include “Soul Food Then and Now”, “Slimmed Down Soul”, From Family to Iconic Dessert Fame” and “Soul Food Beyond the United States”. A cadre of outstanding speakers are slated. For more information, please visit www.nationalsoulfoodmonth.com Charla can be found on Facebook as Charla Draper; Instagram @charlaldraper; Chow,ChowandSoul.com; itsfoodbiz.com

If you are a parent with a child who is a fussy eater and you could do with some helpful tips and advice then you're in the right place. Today we speak with our special guest, Marie-France Laval, Dietitian-Nutritionist, Home Economist and Counsellor originally from France. She is also the CEO of Fussy Eater Solutions where she offers a range of online and in-home programs to support fussy eaters and their families Marie-France will be sharing her expert advice how to best mange fussy eaters. We ask her questions including: Do fussy eaters impact the lives of their parents and family unit? If so, how? What do parents of fussy eaters tell you about their struggle? What do you suggest parents do for self-care in scenarios this? Do you find parents of fussy eaters concerned about nutrition? Is nutrition a loaded topic?  if so- why? What nutrient do you fussy eaters usually lack? Can you please explain the cycle of picky eating at home? What are your tips to help families of fussy eaters enjoy eating out in restaurants?   For Marie-France's full article: https://kiddipedia.com.au/my-fussy-eater-reduces-me-to-tears/ For further info, visit: https://fussyeater.com.au/ See omnystudio.com/listener for privacy information.

Agnes Bouchier-Hayes, Home Economist & Lecturer in Limerick IT

Agnes Bouchier Hayes, Home Economist, Limerick Institute of Technology

Ever wandered what the creative process is behind the films, tv shows and theatre productions you watch? Well, Crew Chats is a podcast going behind the scenes and chatting to the crew that help make these productions. Katherine Tidy grew up surrounded by the world of film as her father was a director of photography however she never had the intention of joining the film world. But after studying cooking at ‘The Leith School of Food and Wine’, Katherine started working as a location caterer, where she met food stylist, Debbie Brodie, who she began assisting for and thereafter took over when Debbie retired over 10 years ago. Katherine began food styling on mainly BBC Dramas and has gone onto work on a variety of tv and films from, ‘Emma’, ‘Macbeth’, ‘The Crown’, ‘Avengers: Age of Ultron’ and ‘Killing Eve’ to name a few. Katherine’s Recommendations: -Harvey -Sweet Liberty -Pride & Prejudice (2005 Film)

Agnes Bouchier Hayes, Home Economist and Lecturer, Limerick Institute of Technology

Agnes Bouchier Hayes, Home Economist and Lecturer, Limerick Institute of Technology, Dan Mullane, Formerly The Mustard Seed Country House Hotel, Adare, Co. Limerick

If you're a parent that at some point has been exhausted and disheartened with the challenges that comes a fussy eater, and/or you would just love some additional support you're in the right place Today we speak with Marie-France Laval, Dietitian-Nutritionist, Home Economist and Counsellor originally from France. As the CEO of Fussy Eater Solutions, she offers a range of online and in-home programs to support fussy eaters and their families. Marie-France will be sharing her expert advice how to best mange fussy eaters.   We ask Marie France questions including: What are the most common challenges parents of fussy eaters' experience? What are some of the common sensory food aversions? Why do you say that parents are not their child's therapist? What emotions are common for parents with fussy eaters to feel? How can guilt trigger parents to make the wrong decisions? How can parents reduce their guilt? What is the division of responsibility and how can you apply it? What differences would a parent be likely to see once applied correctly? How can parents provide their fussy eaters with the variations they need to expand their child's food repertoire? How can changing the conversation at dinner time help? What questions can you suggest parents ask? How does providing regular exposure to foods they dislike advantageous for fussy eaters? Do you have any lunchbox tips to help fussy eaters eat more at lunchtime?   For Marie France's full article, please visit: https://kiddipedia.com.au/stop-fussy-eating-driving-you-to-the-edge-of-reason/   For further information, please go to: https://fussyeater.com.au/online-fussy-eating-group https://fussyeater.com.au/ See omnystudio.com/listener for privacy information.

In this episode, I chat with Brendan Garlick a home economist who has worked on shows including; Masterchef, MKR and The Great Australian Bake Off. I find out how Brendan went from reality TV contestant to working on Australia’s favourite food reality formats.If you enjoyed this podcast and want to stay up to date with the latest episodes then click 'Subscribe' on Apple Podcasts or 'Follow' on Spotify. You can also find us on social media:Instagram: @beyondrealityauFacebook: @beyondrealityausTwitter: @beyondrealityauIf you're just starting out in TV and are looking for tips and information about the industry then check out the Beyond Reality Blog at https://beyondrealityau.com.Thank you for supporting Beyond Reality.

The Healthy Home Economist #SANE with Sarah Pope & Jonathan Bailor

Agnes Bouchier-Hayes, Home Economist and lecturer, Limerick IT joined Brendan to talk about how much sugar is in our food and drinks.

In the first of 2 parts, Cobie and John sit down with Mr. Larry Alexander to reflect on his 38 years of working in 4-H, and what his plans are in retirement. Transcript: Announcer: This is 4-H-4-U-2, a podcast from the Mississippi State University Extension Service promoting 4-H programs and positive youth development. Here now, your host, Dr. John Long and Cobie Rutherford. John Long: And we are back again. Welcome to another edition, podcast if you will, broadcasting from Bost Extension Center. This is 4-H-4-U-2. I'm your host, John Long. Cobie Rutherford: And I'm Cobie Rutherford. John Long: And we are back at it again, Cobie. Cobie Rutherford: Yes we are, John. It's been a crazy week here on campus. John Long: Yeah. It's summertime. Cobie Rutherford: The students are starting to come back for orientation. There's football camps everywhere. It's an exciting time to be on campus. John Long: I'm excited to be here today. Of course, I'm always excited to do these podcasts. I mean, it's kind of like the highlight of my week so far. It's just like I can't wait for them to be here. So I'm pumped up about this. I'm also pumped up about our guest today. We have Mr. Larry Alexander and he's also known as Mr. 4-H. And we are going to talk to him today about his career. And Larry, tell everybody, how long have you been in 4-H? Larry Alexander: So, I've been in 4-H exactly, this past June 1st, 38 years. John Long: 38 years. Almost as old as I am. Larry Alexander: That's right. Cobie Rutherford: Wow. John Long: No, it's not, though. It's not that long. Larry Alexander: You're dating me, John. John Long: No, no, no. I'm a young man. I'm a young man. So Larry, tell us a little bit about yourself, where you were born and raised and just a little bit of background about you. Larry Alexander: Okay. So I'm really old Delta country boy. Grew up in a little small town of Ruleville, Mississippi. And of course, when I'm away from Ruleville, I have to tell everybody I'm from either Greenwood or Cleveland, because they'd never heard of Ruleville before. But got my start in, kind of on a farm. And then we finally moved to the city limits of Ruleville. But came up on the farm and Ruleville has been my stomping ground for a long time. John Long: Yeah. Yeah. And it's, Ruleville's like you can't get to Cleveland if you don't, from the- Larry Alexander: That's correct. John Long: I mean, I guess you could, but you have to go through it to get to Cleveland sometimes. So that's awesome. And I got tickled once I found out where Larry lived. And where his daddy still lives. Larry Alexander: That's correct. John Long: I drove by his house my whole life and never even knew it and I was like, oh really, that's your house? Anyway, that's neither here nor there. So from the Delta, what's your educational background? Larry Alexander: My undergrad degree is agriculture education with an emphasis in biological science. Then of course my master's degree is in AIS, which most of ... Started a few classes toward the PhD but didn't quite get there so. But that is my educational background. John Long: That's awesome. And you went to school? Larry Alexander: Alcorn State University for my undergrad and then my graduate work was here at Mississippi State University. John Long: And that's a pretty good little ways from my home, I would say at that time, right? I mean- Larry Alexander: Roughly about three, three and a half hours and never being away from home before going that far, it seemed like forever to get there. Yeah. John Long: It's a little homesickness at first, probably? Larry Alexander: Yeah, first few weeks. You know, as a matter of fact, a little bit of funny, I had a friend of mine that we majored in the same thing, went to school together and when we went for freshman orientation, we didn't go. I have a sister that lives in Vidalia, Louisiana, which is just across the bridge or Natchez. So on about, we went down on Monday and freshman orientation was Monday through Wednesday. And so by Wednesday my sister finally asked me, she said, have y'all got your classes and all of that? And we looked at each other and we didn't have a clue. So we had to beat it back to Alcorn to get registered because we didn't know any difference. John Long: Otherwise you'd just been walking around campus having a good time. Larry Alexander: That's right, just having a good time. John Long: That's right, that's right. Living that college life. Cobie Rutherford: So what are some of the things at Alcorn Mr. Larry, Or experiences you had growing up that kind of led you to a career in agriculture and in service, really? Larry Alexander: Well, Cobie, it's funny you ask that question because when I first went to Alcorn, I did have an idea that I wanted to do something in agriculture, I just didn't know what that was at the time. So it took me a semester, or a year, to kind of decide that I wanted to do something in the Ag Education arena. But my first thought was possibly being a Vocational Agriculture teacher. Cobie Rutherford: Oh, yeah. Larry Alexander: Because actually the gentleman that directed me to Alcorn was Bobby Boone, was our Vocational Ag educator, and he kind of talked us into going to Alcorn sort of. But I had a sister and a brother that both went there, but then he helped me kind of decide which direction I wanted to go. But I had not heard of the Extension program within the first year being there. So that came a little later, yeah. Cobie Rutherford: Right, right, right. John Long: So you mentioned him or some other people that kind of influenced your educational direction, didn't it? Larry Alexander: Well, my oldest sister, been in education forever, seems like, but over 40 years. She coached me a lot along the way. But my old dad had always thought that I would be doing something in the Ag field, just didn't know what it was. And with him not having a college degree, he didn't know all the ins and outs and details of what you could major in and all. But he kind of kept me focused on Ag because he said it seemed like I got a joy out of doing something in the Ag field, so. John Long: Right. Larry Alexander: But Mr. Bobby Boone really enlightened us on the ins and outs of Ag, so. John Long: That's cool. And then actually working on the farm- Larry Alexander: That's correct. John Long: I mean, you had that background, so. Larry Alexander: That's really all we knew at the time, yeah. John Long: Right, right. Cobie Rutherford: Yeah, it's kind of cool looking back and thinking about the experiences that you provide to so many 4-H'ers about teaching them about careers and different STEM and agricultural areas in the career field. And you know, there's a lot of things that kids don't know about till they actually come to the university. John Long: That's right. I didn't know what I wanted to do either. Larry Alexander: Well, I think a lot of people are like that. And I think I took that with me as I started my career, especially in 4-H because I got to work with a lot of children in Marshall County, which is where I got my start in Extension. They would go to school every day, but they really never thought about what it was they wanted to do. And when we started talking about all of the opportunities that agriculture had to offer and the Extension Service had to offer, you kind of channel young people in at an early stage in their education to figure it out early so you don't wait till you're a sophomore in college to decide what you want to do. John Long: That's right. And it kind of forces you to make it a lifetime career decision that's in a rush. Larry Alexander: That's correct. John Long: But yeah, that's great. I was always envious of people that knew what they wanted to do right off the bat. You know, but sometimes that's really, I guess, not the best. But I would have liked to have known maybe a little bit sooner. So you mentioned that, I guess your first introduction to 4-H was in Marshall County. Larry Alexander: That is correct. John Long: When was that? Larry Alexander: Actually, in 1981. John Long: Okay. Larry Alexander: It was when I went to my first job there in Marshall County. And another little story about that, I went on June 1st, which was a Monday. And that was the start, so Ronnie Jones was the County Ag Agent there. He was supposed to take me over to meet the board and the board would approve the position and we would go forward. Well, the board didn't approve that position. So Ronnie didn't know what to do and he said, well Lar, I'll tell you what, you just go on back home and I'll get this all straightened out and we'll call you back. Well, I went home, but I was trying to get, I'm into cars a little bit and so my daddy worked with a big dealership in Illinois, so I called him and said, hey, I'm on my way. And he said, no, you just go back home. They got something mixed up. But I almost missed my calling- John Long: Wow. Larry Alexander: ... in the extension arena because if he had said, come on, I probably wouldn't have got a second chance- John Long: Really? Larry Alexander: ... to go for that job. But the job had already been approved, the board just, they paid me $25 a month. John Long: Wow. Oh my gosh. Larry Alexander: That was the percentage that they paid of my salary a month. John Long: Oh, wow. Larry Alexander: But they couldn't come to an agreement on whether they needed the position because they had not had a 4-H Youth Agent for about seven or eight years before. John Long: Wow, that big of a gap. Larry Alexander: It was. John Long: Man. Cobie Rutherford: Wow. John Long: That is insane. So how long was it before he called you back? Larry Alexander: Well, Mr. Leonard Turner, I'll never forget him, he was a District Agent for that region and he called me, actually Tuesday morning, and he asked me where was I at? And he said, you supposed to be in Holly Springs. He said, I don't care what the board said, you go to work. John Long: Right. Larry Alexander: But he then realized, I had kind of went on a wild goose chase. He said, I tell you what, you just go back Monday. And he said, you start the work then and if the board says they're not going to pay, I'll pay you the $25 a month. So he kind of made a- John Long: It was going to come from somewhere. Larry Alexander: Yeah, it was going to come from somewhere. That's what he was saying, yeah. Cobie Rutherford: Wow. That's pretty cool. So from the office in Marshall County, then kind of what path did you take to get here to the state 4-H office? Larry Alexander: Well, it's kind of funny how my career track's landed. When I went to Marshall County, really didn't know anybody in that area. But then after I started doing some 4-H programming, the trend back then was you get into the Extension program at an entry level through 4-H. Then everybody would say, oh, you want to become a Home Economist or become an Ag Agent. Well, I had an opportunity probably five years into my 4-H Youth Agent position to take on a County Ag position in Benton County, which was the next county over. But something about the 4-H youth development work just gave me a lot of joy in helping young people. And I decided back then, that's where I wanted to make my career was in youth development. John Long: Wow. Larry Alexander: And so I turned that position down and stayed in Marshall County for another, for about 11 years. And a gentleman here at the state 4-H office by the name of Mr. Holly Ford was retiring and they were going to fill the position and he called me and just said, hey, would you be interested in applying for a position at the state office? And I instantly told him, no, because my wife was from Holly Springs, big family, and I knew it was going to be real hard to move her from Holly Springs to Starkville, Mississippi. But after the interview, seminar and all of that, I really just blew it off because I figured I wouldn't have a chance. Then I got that phone call. John Long: Wow. So did you have children at that time, when y'all made that move? Larry Alexander: We did. John Long: Okay. Larry Alexander: Actually, I had two children. My son was, right then, he was in the third grade and Leanne was like two or three years old. John Long: So she really didn't have a- Larry Alexander: No, not much in Holly Springs. John Long: How do Trey take it when you said, we're going to Starkville. Larry Alexander: Trey had some friends that lived right there in our little community. It was kind of, he was okay with it, but he realized he wouldn't be seeing his closest friends every day. But my biggest chore was getting my wife to say, yes. John Long: I bet. Cobie Rutherford: Yeah. Larry Alexander: It put a little strain on the marriage there. But you know, her mother really talked to her and told her that, you know, being the baby girl of that family, of nine, the only way for her to really grow was to get away from her brothers and sisters for a little while. John Long: Right. Larry Alexander: And that kind of resonated with her, but it took about two years or so to really make her realize that it was a good move for her, personally. John Long: Right, right, right, right. That's always tough leaving family. Larry Alexander: It is, it is. John Long: For sure. Especially one that's a large one. Cobie Rutherford: That's for sure. Larry Alexander: Kind of uprooting and going to somewhere new. That's always tough. Cobie Rutherford: That is so true. Larry Alexander: For sure. John Long: Would you, I had to ask this because I forgot to earlier, but do you remember your very first day at Marshall County? Like official, like I went to the office and actually made some phone calls? Larry Alexander: John, I really can say that I do because the secretary that was there, Ms. Nilah Moore, I won't ever forget her. When I came in that that day, actually to work, not the first day I went and had to come back. John Long: Right. Larry Alexander: But the first day I went into work, she brought two messages to me and said here, this is for you, deal with it. And it was just- John Long: It was a disgruntled parent. Larry Alexander: That's right. But no, it was a teacher who had called, somehow they got the word or it was put in newspaper that a person was starting in the 4-H position in the county. John Long: Oh. Larry Alexander: And it was actually a lady who had been a volunteer in Marshall County and she wanted to start a club in the school there. John Long: Wow. Larry Alexander: So it was a good experience then, for that first call and to actually talk to somebody and then how to advise them because I didn't know much. John Long: Right. Larry Alexander: We hadn't even had orientation. But after about, I guess it was about four to six months on the job, we had orientation one. John Long: Which was here? Larry Alexander: Which was here on campus. Came back for a week, week long. John Long: Wow. Larry Alexander: And they gave you a lot of the, one-two-three's and A-B-C's of 4-H, which was really, really good training. And then you went back to your county and worked a few months and they brought you back for an orientation two. John Long: Oh. Larry Alexander: And it was about three and a half days. John Long: So what was the part two? I can imagine part one was really ground level 4-H. Larry Alexander: So the first part was really dealing with the paperwork that you had to do with the Extension Service. John Long: Okay. Larry Alexander: Like our monthly report. John Long: Right. Larry Alexander: So when they're due. What the pecking order was as far as a protocol. But then the orientation two really got more into the subject matter of youth development in 4-H. John Long: Oh, okay. Larry Alexander: So about the clubs and different types of delivery modes and all of that. But they really had a great way of introducing new people to Extension positions back then. I think that's, as an old head now, I think that's one of the things that we could learn something from, because right now we're hiring people and we're just putting them in there to do a job and we really haven't given them all the tools that they really need. John Long: Right. Larry Alexander: So if I could encourage our administration now to to look at that, that would be one thing I would encourage that would be beneficial to a lot of people. John Long: Right. Larry Alexander: Especially in 4-H. John Long: Do you remember how big your class was? Larry Alexander: Yeah, as a matter of fact, I can just about mention the ones that were in there, but we had about 10 to 11 people. John Long: Okay, okay. Larry Alexander: It was not huge and they gave us a lot of personal instructions because we were not that large. But out of the group that started with me, probably three or four did not stay in Extension. John Long: Oh really? Larry Alexander: Yeah. They left to go do something else. John Long: They didn't say long at all? Or they just didn't- Larry Alexander: No, they didn't make it to orientation two. John Long: Really, wow. Larry Alexander: Some of it, as a matter of fact, [Sierra Brantley 00:16:27] is one young lady that I remember, she went into education, to start teaching school. So some people discovered early on that 4-H wasn't really for them. John Long: For them. Yeah. Larry Alexander: It required a lot of time and effort. Cobie Rutherford: Well, I think today, looking at how busy our agents are and looking at how many different clubs and stuff to balance, it would be pretty daunting for a young person to take on that responsibility. John Long: Right. Cobie Rutherford: You'd have to almost share that passion for youth development that Mr. Larry mentioned earlier- John Long: Right, absolutely. Cobie Rutherford: ... to do a good job at it. John Long: Of course it's easier now, you mentioned getting your master's degree. You actually had to travel to Starkville, didn't you? For- Larry Alexander: That is exactly right. John Long: Or Mississippi State, I'm sorry. Larry Alexander: That's right. You could take, I think they allowed professional staff then, six hours. Three could be during the day, three hour class. And then three after five. And so they had the Ag Information Science Department kind of set up where they made it really easy, but we were two and a half hours that we had to drive, mostly on Monday nights. John Long: Wow. Larry Alexander: From six to nine. John Long: Then turn around and go back. Larry Alexander: That's right. That's exactly right. John Long: Then get up and go to work. Larry Alexander: That's exactly right. Cobie Rutherford: Yeah. Larry Alexander: And back in those days, a lot of the people that were managing the offices, they expected, they didn't care whether you worked on the weekend or you had something else, they wanted you to be there that morning. John Long: Right. Larry Alexander: If you left later, they understood that. John Long: Right, right. Larry Alexander: But a little different values and all back then. John Long: Boy, that makes you appreciate technology a little bit more. Larry Alexander: It does. It really does. John Long: For sure. That's right. Yep. Cobie Rutherford: It would've probably been nice though, to not have been constantly dialed into your email and constantly checking email emails and texts and all that stuff. John Long: I don't know what we would do if we didn't have email. Just think, I guess you sit there and open mail or twiddle your thumbs until something, till the phone rang, I guess. I don't know. Larry Alexander: You know John, it's funny you mention opening mail because everything we got, back to my county days, it came in hard copy stuff. John Long: Right. Larry Alexander: And you would spend, literally, when you had something going on like you had county contests or whatever, you'd have tons of mail coming in that you had to take time to just open and look at every piece. John Long: Make sure it was all there. Larry Alexander: That's correct. John Long: Wow. Cobie Rutherford: Read it from top to bottom and- John Long: My how times have changed. Cobie Rutherford: Probably less things were missed back then. John Long: That's true. Cobie Rutherford: Because there was probably a system that you had to sign off on to open the letters and who opened them and all that stuff. Larry Alexander: You're right on target. Cobie Rutherford: Wow, goodness. Larry Alexander: Technology has, as you all know, it has its ups and downs. It's very easy for someone to say, well I didn't get that email or I missed it. But usually when that hard copy comes in, either a secretary or somebody was going to open that piece of mail and let you know what was going on. John Long: Make you a little more conscientious of- Larry Alexander: It does. John Long: ... what you're sending out, I guess. Cobie Rutherford: Yeah, that's true. John Long: That's awesome. Well, go ahead, Cobie, I'm sorry. Cobie Rutherford: Oh, I was just thinking about, somebody told me one time about writing a letter that it was always a good practice to write the letter before you go to bed and leave it on your counter to decide whether or not you wanted to mail it out the next morning. A lot of times I think people are fast behind their emails and just type something hastily and click send. I shouldn't have said that. Larry Alexander: I've had a few instances like that. John Long: Texts too. You better watch your texts. And predictive text is even worse. Cobie Rutherford: Oh, I know. John Long: You better make sure you're checking that. Larry Alexander: That's right. John Long: So I think that right now we're just going to stop right here and we're going to make this a two part series, I think. We've spent basically this first half talking about Mr. Larry's first part of his career. We're going to talk about the second stage of his career in part two. So y'all join us on 4-H-4-U-2. And if you want more information on the 4-H in your area, go to extension.msstate.edu and click on the 4-H tab at the top of the page. And with that, I'm John Long. Cobie Rutherford: And I'm Cobie Rutherford. John Long: And we'll see you next time. Announcer: Thanks for joining us for 4-H-4-U-2. For more information, please visit extension.msstate.edu and be sure to subscribe to our podcast. 4-H-4-U-2 is produced by the Mississippi State University Extension Service, Office of Agricultural Communications.  

Jody Vassallo trained as a Home Economist and has been working as a recipe writer and food stylist for the past 22 years. She has collaborated with many leaders in the food industry, including Bill Granger, Jamie Oliver (a ten year partnership!) and Donna Hay. Her work has been published in The New York Times, Sainsbury's magazine, Gourmet Traveller, Mind Food and donna hay magazine; she has worked at Murdoch Books, published for Marie Claire Style, and created books for French publisher Hachette Livre. In 2002 she started her own publishing company, Fortiori, to create recipes for people with specific dietary requirements like diabetes, coeliac disease and allergies. In 2003, her Fortiori Nutrition for Life series won the Gourmand World Food Media Award for Best Nutrition Series and in 2014, her book Beautiful Food won the award for Best Nutrition and Health Cookbook (Australia).  Jody graduated from Institute of Integrative Nutrition as Health Coach in 2014 and now runs a successful online health coaching business where she works with women on a range of health issues. Using her extensive knowledge of food medicine she has had great success with clients suffering from depression, anxiety, insomnia, endometriosis, coeliac disease diabetes and weight related conditions. Jody also teaches regular yoga classes in Bangalow and owns a wellness retreats business called Rising Collective which runs retreats in Australia, Bali and Europe. Her 2016 event with Dr Libby Weaver, Balancing the Busy, was attended by over 200 local women. You can connect with Jody at http://jodyvassallo.com/

Most parents will do just about anything to secure happy lives and bright futures for their kids. Add in competition with other parents and near-constant pressure, their drive to give their kids the best of everything can backfire, setting back the child and the household finances. Brett Graff, "The Home Economist," exposes how overspending can harm children by setting back intellect and encouraging narcissism, depression and unhealthy or unsafe habits. By unearthing research on pricey baby gear, oversized houses, so-called "educational" toys and after-school lessons, expensive sports equipment and private coaching, even certain organic products and unregulated "natural" medicines - she even has eye-opening findings on private schools versus public schools - Graff proves that we can spend too much getting our kids ahead and wind up instead setting them back.    Not Buying It proves that sound, rational decision-making about spending is far more beneficial for our kids than purchases made out of fear, pressure and confusion. With Graff's guidance, you'll confidently create the financial strategy that's best for your family, not the one pushed by marketers or practiced by your neighbors. Not Buying It is your blueprint for emotional and financial freedom, and the stability your children deserve. We were joined by Brett Graff, The Home Economist . Brett Graff is a former US government economist who today is a family finance expert reporting the information that helps families maximize their money and their lives. A nationally syndicated columnist, her pieces – called THE HOME ECONOMIST – run first in The Miami Herald and then in over 400 media outlets across the country including the Chicago Tribune and The Kansas City Star. To learn more about Brett Graff visit: www.thehomeeconomist.com Personal Finance Cheat Sheet Article: http://www.cheatsheet.com/personal-finance/how-schools-can-improve-their-personal-finance-education.html/ Financial Advisor Magazine Articles: http://www.fa-mag.com/news/advisors-stay-the-course-amid-monday-s-market-drop-22864.html?section=3  http://www.fa-mag.com/news/on-it-s-80th-anniversary–advisors-consider-social-security-s-impact–future-22784.html?section=3 You can listen live by going to www.kpft.org and clicking on the HD3 tab. You can also listen to this episode and others by podcast at: http://directory.libsyn.com/shows/view/id/moneymatters or www.moneymatterspodcast.com #KPFTHOUSTON #BrettGraff

This week on Mom Talk Radio, The Home Economist, Brett Graff, shares how overspending is hurting our kids. Spotlight on Moms features Kathy Penney of PenneyLane.com. Brian Bason, CEO of Bark, shares information about this internet safety solution. Kimberly Stephens, co-author of The Prodigy’s Cousin: The Family Between Autism and Extraordinary Talent, shares tips on understanding child prodigies and autism. Dr. Todd Cartmell, author of 8 Simple Tools for Raising Great Kids, shares how parents can do better when talking to our children.

Segment 1: Brett Graff is a former US government economist who today writes the nationally syndicated column THE HOME ECONOMIST. Her book, NOT BUYING IT: How to Stop Overspending and Start Raising Happier, Healthier and More Successful Kids proves that much of the things we buy for our kids offer no guarantees and have the potential to harm our kids as much as help them.Segment 2: Maria Serbina is a business strategist and social influence online expert, an author, and speaker. She is the founder of List Wealth Model Business School. Maria is the author of the book “If I can't Find You in 3 Seconds You Don't Exist: Being Findable Online for Ultimate Visibility & Profits” and co-author of # 1 Amazon bestseller “Savvy Women Revving Up for Success.”Segment 3: Barry Moltz shows you how to get your business unstuck.Segment 4: Cory McFarlane is the Chief Visionary of Pinnacle/CSG, a high-tech construction management company.Segment 5: Betsy Teutsch is passionate about mobilizing resources for the world's poorest women. She has pursued Encore Careers as blogger, columnist, community organizer and eco-activist. In addition to her profession as a Judaica artist, she served as Communications Director of Green Microfinance, promoting affordable paths out of rural poverty. She is the author of 100 Under 100: 100 Tools for Empowering Global Women. Sponsored by Sage, Nextiva, and Pure Chat. 

  Welcome to the second episode of THE FOOD PODCAST! For this, our second episode, Lindsay goes behind the scenes of BBC One's 'Great British Bake Off' with food economist Faenia Moore! This week's episode is brought to you by the amazing folks at UPMYGAME.com Follow us on twitter: @thefoodpodcast Like us on FB:  

In this week's episode, the ladies one of Germany's oddest alliances, the amusingly executed Operation Fork, the strange history of Gander Airport, and the first hostile action between America and Germany at the hands of the USS Niblak. Mrs. Jay also relates her adventures in prepping and cooking beef heart, while Mrs. Hart revisits the discussion on pincurls after a less than successful second attempt. The ladies also take a moment to mourn the passing of Marguerite Patten, the famed WW2 era Home Economist and BBC's beloved host of The Kitchen Front. The Ration Project is a one-year adventure in living history. Join hosts Mrs. Jay and Mrs. Hart, and listen, read, or cook along as they recreate World War II grocery lists, menu plans, and recipes from the home fronts of Great Britain and the United States!  Follow along or join in at http://www.rationproject.com/ Join us on Facebook: https://www.facebook.com/rationproject Follow us on Twitter: @RationProject The Ration Project is brought to you by Retrograde Orbit Radio and the following dedicated Retrograde Orbit Radio Personalities: Your Charming Hosts: Mrs. Jay and Mrs. Hart Your Brilliant Announcer: Brian Old-Timey Your Faithful Producer: Producer Mark