Podcasts about Kitchen

Hey Guys, Today's episode is all about making your freezer easier to use — not perfect, not Pinterest-worthy, just functional. I'm walking you through three practical strategies that help you find what you have, stop wasting money on duplicate groceries, and actually use the food you buy. We're keeping this simple and doable. No emptying the entire freezer, no dramatic "before and after," and no pressure to be a different person by the end. These are real-world systems anyone can use. Know someone who needs a little nudge in the kitchen? Share this episode with them. If you want to listen to all of the kitchen Series begin with episode 289. If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them.  Looking forward to seeing your progress in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

You may register for ZAMI NOBLA's Plant Play Food Series at the following link: https://us02web.zoom.us/meeting/register/SFkOB_AvSaixs6Yr2QkrDg?fbclid=IwY2xjawOPTPFleHRuA2FlbQIxMABicmlkETFQWjRISVRYVEdlTUVyVEd3c3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHpy0XbKCuFAavSgBKx3MbO3wyr2maFxlRv_K8q01mnYUkd9cMog1WAYQNkw__aem_3G8LrZZ-mNMyjxD8fd6Xww&brid=34edlVbmj77oNX9AY2V9dw#/registration   PLANT PLAY, a virtual feast with Carla Rabb DeRosa Turn your Kitchen into a Wellness Playground! ZAMI NOBLA invites you to join PLANT PLAY, a joyful, monthly virtual feast with Carla Rabb DeRosa—recipe book author, plant-based educator, and founder of The Raw Kitchen. Learn to create delicious plant-based recipes such as: Sweet Potato Sausage Raw Carrot Cake Collard Wraps Four Saturdays, 11 AM – 12:30 PM (EST)  December 6, 2025 January 17, 2026 February 7, 2026 March 7, 2026   Free & Open to All! Let's nourish our bodies, feed our spirits, and celebrate wellness through food, creativity, and community.   Carla Rabb DeRosa is a Certified Food Medicine Educator and Raw Foods Instructor with extraordinary skills in providing comprehensive training in alternative healing modalities to facilitate natural healing and wellness. She began her career in plant-food medicine in response to her own health crisis in 2010. After cleansing her body, Carla lost 60 lbs. of waste and toxins and regained vitality and wellbeing with the strategic use of healing foods and plant medicine. She supported the reversal of chronic metabolic diseases in herself and many others.   Carla has a true passion for supporting people to heal. She has introduced thousands to natural healing practices through her speaking, cleansing and retreat events and products. She uses whole and raw food, herbs, oils, teas and body practices to elevate health seekers and their families from all over the world.   You may inquire about direct coaching and speaking engagements to 770.413.9046 or crabb25@gmail.com.

JJ and Kitchen talk about Thursday Night Football, some defensive data, bold predictions, and so much more on this week's Late-Round Fantasy Football Show. Make sure to check out LateRound.com to subscribe to the free newsletter. Want to get weekly and rest-of-season rankings while accessing the amazing Late-Round community on Discord? Become a Late-Round member today.See omnystudio.com/listener for privacy information.

Tiffany Haddish is an actress, comedian and author whose breakout performance in the hit film Girls Trip launched her into Hollywood's A-list. In this conversation from August 2019, Tiffany talks with Willie Geist about her journey from experiencing homelessness to starring in major movies like The Kitchen, landing high-profile TV roles and headlining her own stand-up specials. She also reflects on becoming the first Black female stand-up comic to host Saturday Night Live and how that milestone changed the course of her career. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

PREVIEW Measuring Local Economy Amid Low Consumer Confidence Jim McTague Jim McTague visited Kitchen Kettle Village in Lancaster County, observing lots of tourists and entrepreneurs with business seemingly going well. This local economic activity, where people appeared hungry and eager to spend money, contrasts with national reports stating that the consumer confidence number is at an all-time low.

Jim McTague reports that the economy in Lancaster County, Pennsylvania, is strong, suggesting it mirrors the greater US economy despite reports of low consumer confidence, observing robust traffic at tourist destinations like Kitchen Kettle Village, a shopping locale established in 1954, with spending largely supported by well-off boomers. Local entrepreneurs are experiencing great success—a dealer selling eclectic electric lamps in Park City Mall is already earning $4,500 per week at the start of the holiday season, and high volume at Costco, where the Amish are major buyers, further indicates available disposable income. McTague concludes that the real economy on Main Street is strong and likely headed for a blockbuster Christmas season. 1954

Find more from Nancy and others on Canon+: https://canonplus.com/tabs/none/pages/nancy-wilson

Hey Guys! Today's episode walks you through the simplest, most realistic way to organize your fridge — no containers, no labels, no complicated systems. Just six zones that make your fridge easier to use, easier to keep clean, and easier to cook from. This is the foundational step that sets you up for tomorrow's fridge decluttering. Once you understand these zones, the rest of the work becomes 10x easier. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours.https://www.facebook.com/groups/declutteryourchaos/ Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you.  

Episode 318 features Grammy-winning country music superstar, Brad Paisley and Emmy-winning writer extraordinaire, David Wild as we discuss our mutual love for baseball, barbecue, music, and so much more. Brad Paisley is a country music superstar and has won three Grammy Awards, two American Music Awards, 14 Country Music Association Awards and 15 Academy of Country Music Awards.  Brad has 24 number one hits and, in 2008 became the first artist to achieve 10 consecutive Billboard Country Airplay number one singles and in 2010 he was named the CMA Entertainer of the Year.  He and his wife, Kimberly Williams-Paisley, are co-founders of the nonprofit organization The Store, a free-referral based grocery store, which aims to empower low-income individuals and families in the Nashville area. For more information, visit www.thestore.org.  Brad is a tremendous Los Angeles Dodgers fan and has played the National Anthem for some of their games.  His most recent rendition was prior to this year's extra inning game which the Dodgers won in the 18th inning.  For more information on Brad Paisley go to  https://www.bradpaisley.com/ David Wild  is an award-winning writer, producer, and longtime Rolling Stone magazine contributing editor.  Prior to Rolling Stone he wrote for Esquire magazine.  He has written or produced scores of major specials including the Grammy Awards, Oscars, Emmys, and the Academy of Country Music Awards.  Additionally, he has written books on the television shows, Friends and Seinfeld.  He now co-hosts the podcast, Naked Lunch with Phil Rosenthal.  He first joined us on episode 300 and is back with his friend, Brad Paisley as they are both tremendous Los Angeles Dodgers fans and enjoying their back-to-back World Series Championships. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Chef Ray Sheehan's website, https://www.raysheehan.com/ for award-winning saucess, rubs, and cookbooks, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq        Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hey Guys! Today's episode walks you through the simplest, most realistic way to organize your fridge — no containers, no labels, no complicated systems. Just six zones that make your fridge easier to use, easier to keep clean, and easier to cook from. This is the foundational step that sets you up for tomorrow's fridge decluttering. Once you understand these zones, the rest of the work becomes 10x easier. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours.https://www.facebook.com/groups/declutteryourchaos/ Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you.  

I sit down with Corey Benish, President & CEO of Home Franchise Concepts (HFC) — the powerhouse behind brands like Budget Blinds, Kitchen Tune-Up, Bath Tune-Up, Tailored Closet, AdvantaClean, Lightspeed Restoration, PremierGarage, Two Maids, and Aussie Pet Mobile.In this episode, Corey reveals the truth about semi-absentee franchising, how HFC builds multi-million-dollar franchisees, and why their brands like Budget Blinds, Lightspeed Restoration, Kitchen Tune-Up, Bath Tune-Up, and PremierGarage dominate their categories. Learn how to evaluate franchise opportunities, compare franchising vs. business acquisition, understand scalability, and tap into the power of franchise systems, training, tools, community, and operational playbooks that actually work. If you want to build generational wealth through franchising — this is the episode you need.Sponsored by SEO Samba — AI-driven, predictable franchise marketing.TIMESTAMPS00:00 – “Corey… before I hit record—” (Oops, we're already recording!)00:27 – Welcome to Franchise Fit Podcast (formerly Eye On Franchising)01:00 – Introducing Corey Benish, President & CEO of Home Franchise Concepts02:00 – HFC wins Franchise Innovation of the Year02:40 – “Are you getting to 3,000 Budget Blinds franchisees?”03:50 – Why franchising beats buying an existing business06:00 – The REAL risks of buying a non-franchise business07:40 – Why partnership is in HFC's DNA09:20 – How HFC onboards and empowers franchisees11:10 – International convention, collaboration, vendor partnerships12:20 – What sets Home Franchise Concepts apart from competitors14:55 – Backed by a $22B+ parent company — JM Family Enterprises16:00 – Balancing emerging brands vs. mature ones17:40 – How HFC decides where to invest brand-by-brand19:10 – What it takes to scale a brand to national dominance20:30 – Why “scalable & repeatable” is the heart of franchising22:00 – AI, visualization tech, and the future of home services23:20 – Is semi-absentee REAL or pure marketing hype?25:10 – The truth: commitment, investment, and growth mindset27:00 – “Fall in love with the operating model — not the logo”28:10 – Great Clips story: Bald guy buys a hair salon29:15 – How HFC guides candidates across 10 brands31:00 – The millionaire franchisees: what they ALL do differently33:20 – Advisory councils, innovation feedback, and collaboration35:00 – The “mastermind effect” unique to franchising36:40 – Multi-brand and multi-unit expansion at HFC38:10 – Spotlight on Lightspeed Restoration — massive, fragmented, mandatory market41:10 – Insurance relationships, 24/7 model, and explosive growth potential43:00 – Why getting in early matters (my Wingstop story)45:10 – Final advice: Don't wait. Be curious. Love the model. Choose franchising.47:00 – Closing thoughts + call to action47:40 – Schedule your free Franchise Fit call below

Hey Guys, Today kicks off the 3-day fridge reset, and we're starting with the easiest possible win: the fridge door. This episode walks you through clearing the door in a way that feels simple, calm, and actually doable — no overthinking, no perfection, and definitely no shame about your condiment situation. You don't need a plan. You don't need motivation. You just need a trash bag, 10–15 minutes, and someone (me) talking you through the steps so you don't have to think about what you're doing. Hope this helps you! Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours.https://www.facebook.com/groups/declutteryourchaos/ Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

Best Of 2GG: Ghost Kitchen by Two Girls and a Guy

Hey Guys, Today kicks off the 3-day fridge reset, and we're starting with the easiest possible win: the fridge door. This episode walks you through clearing the door in a way that feels simple, calm, and actually doable — no overthinking, no perfection, and definitely no shame about your condiment situation. You don't need a plan. You don't need motivation. You just need a trash bag, 10–15 minutes, and someone (me) talking you through the steps so you don't have to think about what you're doing. Hope this helps you! Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours.https://www.facebook.com/groups/declutteryourchaos/ Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

⚠️ La newsletter partira lundi ! Pas vendredi ! Fatigue, perte de tonus, masse musculaire qui fond, sommeil agité, moral en dents de scie… Ces changements ne sont pas une fatalité !Vous vous demandez peut-être : Pourquoi ai-je l'impression de prendre du poids sans rien changer à mon alimentation ?Pourquoi mes muscles fondent, pourquoi je me sens plus fatiguée ?Et surtout : que puis-je faire, concrètement, pour me sentir mieux dans mon corps à cette période ?Dans cet épisode de Dans la poire !, on termine la mini-série sur les protéines en explorant leur rôle clé pendant la périménopause et la ménopause.Ces années de transition hormonale sont souvent accompagnées de nombreux bouleversements physiques : perte musculaire, ralentissement du métabolisme, prise de masse grasse abdominale, fragilité osseuse, troubles du sommeil.Des effets bien réels, mais souvent minimisés.

Como dice el PP, España es una dictadura. Pero una dictadura un poco rara, donde el Fiscal General es condenado por revelación de secretos y los jueces de instrucción acorralan a los dos secretarios de organización del partido en el Gobierno, a la esposa y el hermano de Sánchez. Olvidan que el PP se enfrentan los próximos meses a un rosario de causas y sentencias judiciales: Gürtel, Púnica y Kitchen. La linterna de la justicia acecha al PP y al PSOE porque en ambos hay sombras de corrupción y de abuso de poder. Ese es el denominador común de todos los casos, ya sean delito o no. Lo de García Ortiz, lo de Ábalos, lo de la Diputación de Almería y lo de Bárcenas, todo tiene un mismo origen.

Before petroleum took over cosmetics, people used beef tallow to moisturize and protect their skin. This traditional ingredient is making a comeback thanks to its fatty acid profile that matches human sebum. To learn more, visit: https://tallowandvine.com/pages/why-women-are-switching-to-tallow Tallow & Vine LLC City: Austin Address: 5900 Balcones Dr. Website: https://tallowandvine.com/ Email: hello@tallowandvine.com

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Moa Kai Hawaiian Diner on Colonial Drive; Corner Chophouse, which recently moved into the old Park Avenue Tavern/Dexter's space in Hannibal Square; Cupid's Hot Dogs is planning to reopen in the nearby city of Casselberry, and more.See omnystudio.com/listener for privacy information.

Commercial kitchen hoods play a crucial role in keeping kitchens safe, comfortable, and efficient. From managing smoke and grease to supporting equipment longevity, understanding proper installation and maintenance helps operations run smoothly and reduce hidden costs. Learn more at https://vacommercialhvac.com/commercial-kitchen-range-exhaust-hood-installation VA Commercial Repair Solutions City: Fishersville Address: 19 Erem Way Website: https://vacommercialhvac.com/

Ben Maller talks about the Saints releasing WR Brandin Cooks and where Cooks should go to finish out the season, Shedeur Sanders saying that he feels like "the guy" for the Browns, Maller to the Third Degree, and more!See omnystudio.com/listener for privacy information.

Full show - Wednesday | Kitchen katastrophe | News or Nope - GameStop, The Family Stone, and Slacker's choice | Swanson's birthday | OPP - Moody teen daughter | Erica wants to do a Secret Santa | Every man should have these things in their car | Turkey Day dad jokes | What's up with T. Hack's shirt? | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Tomato-free pasta sauce?! This Omaha couple never knew they'd need such a thing until they developed a heartburn-inducing sensitivity to tomatoes. Rather than swear off pizza and pasta forever, they created a carrot-based sauce and launched Carinara, a product that is taking the Midwest by storm. We discuss where the idea came from, what the R&D process was like, how they got Hy-Vee to buy in, and the future of this exploding company. Order Carinara Pasta Sauce: https://carinara.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠HurrdatMedia.com⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠⁠⁠⁠⁠⁠ channel! Chapters: 00:00:00 - Intro & Teaser 00:01:22 - What is Carinara? 00:04:39 - The Problem with Nightshades 00:10:48 - Other Favorite Recipes 00:17:18 - A Clean, Healthy Product 00:25:28 - Tweaking Recipes Until They Work 00:33:39 - Getting into Stores & a New Sauce! 00:38:56 - Dynamic in the Kitchen & Final Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey Friends, In this mini-episode, you're going to make real progress in your kitchen by decluttering your spices. If your spice drawer or cabinet is overflowing and you want a simple win today, this is it. In this episode you'll create space, cut the chaos, and actually start using your spices again because you'll know what you have and where it is. What You'll Do Today (Just Two Steps): 1. Alphabetize your spices and remove duplicates Pull out your spices, line them up in alphabetical order, and combine any duplicates. 2. Toss anything expired Check dates as you put them back. This alone clears a surprising amount of space. How to Stay on Track: This isn't a full-kitchen project. Don't let it domino. Stay focused on only the spices. If you have oversized bottles that don't fit with the regular ones, keep them in their own alphabetical section. You can handle two lists. Your Quick Action Plan: • Walk into your kitchen • Open your spice drawer or cabinet • Alphabetize • Remove duplicates • Toss expired • Put everything back neatly Take a deep breath and get it done — it really will only take a few minutes if you stay focused. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours. Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

In this episode of the Brain and Life podcast, Dr. Daniel Correa and Dr. Katy Peters discuss the nuances of holiday planning, the importance of family time, and recognizing early signs of neurologic conditions in loved ones. They also explore the benefits and considerations of hot yoga, and share personal resolutions for the New Year, focusing on flexibility and dietary changes. Read the articles they discussed and more at brainandlife.org!   Articles Mentioned Learn to Recognize Early Signs of Neurologic Conditions in Loved Ones During the Holidays Four Ways to Manage the Holidays When a Loved One Has a Neurologic Condition Is Hot Yoga Safe? Neurologists Weigh in on Risks and Benefits   Other Brain & Life Podcast Episodes on These Topics Navigating Complicated Caregiving Journeys with Jacquelyn Revere Thriving in the Kitchen with Chef Dan Jacobs   We want to hear from you! Have a question or want to hear a topic featured on the Brain & Life Podcast? ·       Record a voicemail at 612-928-6206 ·       Email us at BLpodcast@brainandlife.org Social Media:   Hosts: Dr. Daniel Correa @neurodrcorrea; Dr. Katy Peters @KatyPetersMDPhD  

Hey Friends, In this mini-episode, you're going to make real progress in your kitchen by decluttering your spices. If your spice drawer or cabinet is overflowing and you want a simple win today, this is it. In this episode you'll create space, cut the chaos, and actually start using your spices again because you'll know what you have and where it is. What You'll Do Today (Just Two Steps): 1. Alphabetize your spices and remove duplicates Pull out your spices, line them up in alphabetical order, and combine any duplicates. 2. Toss anything expired Check dates as you put them back. This alone clears a surprising amount of space. How to Stay on Track: This isn't a full-kitchen project. Don't let it domino. Stay focused on only the spices. If you have oversized bottles that don't fit with the regular ones, keep them in their own alphabetical section. You can handle two lists. Your Quick Action Plan: • Walk into your kitchen • Open your spice drawer or cabinet • Alphabetize • Remove duplicates • Toss expired • Put everything back neatly Take a deep breath and get it done — it really will only take a few minutes if you stay focused. Share Your Progress: Post a picture of your organized spices in the Facebook group. I'm posting mine too and can't wait to see yours. Know someone who needs a little nudge in the kitchen? Share this episode with them. Coming Up Next: Tomorrow we're starting on the fridge. Get excited — the light at the end of the refrigerator tunnel is getting brighter. Here is the kitchen episode schedule:  November 4 - Counters and surfaces November 7 - Dishes and drinkware November 11 - Cookware and bakeware November 14 - Appliances & Utensils  November 18 - Pantry  November 21 - Fridge and freezer  November 25 - Junk drawers & Tupperware  November 28 - Habits and flow If this episode helps you, share it with someone who's been feeling overwhelmed by their home. Tap the three dots, hit "share episode," and send it to them. Then follow the show so tomorrow's mini win is waiting for you. Looking forward to seeing your progress this month in the free Facebook group.  To join click below... https://www.facebook.com/groups/declutteryourchaos/ Let's connect:

In this episode, Devenee Schumacher shares her journey from her grandmother's kitchen to founding and building SDC Nutrition into a leading manufacturer in the health and wellness industry. She reflects on how her love of food, curiosity for science, and commitment to quality turned a homegrown idea into a company built on integrity and innovation. Devenee discusses how honesty and persistence guided her through the challenges of scaling a new market, why investing in people and doing what's right creates lasting impact, and how true growth comes from staying grounded in purpose and passion.Key Takeaways:Purpose and passion often begin with humble roots where love for craft and family spark lifelong curiosity and drive.Integrity and quality build trust in products, partners, and people and form the foundation of lasting success.Resilience and innovation thrive when leaders stay true to their values, adapt to change, and keep improving what they create.True fulfillment comes from doing what's right, investing in others, and leading with honesty, purpose, and heart.Chapters:00:00 - Introduction05:16 - Humble Roots and Lifelong Curiosity07:40 - Turning Passion into a Product14:07 - Integrity and Innovation in Manufacturing22:10 - Growth, Partnership, and PurposeListen to our podcasts at:https://www.shorecp.university/podcastsYou'll also find other Microcap Moments episodes, alongside our series Everyday Heroes and Bigger. Stronger. Faster., highlighting the people and stories that make the microcap space unique.Other ways to connect:Blog: https://www.shorecp.university/blogShore University: https://www.shorecp.university/Shore Capital Partners: https://www.shorecp.com/LinkedIn: https://www.linkedin.com/company/shore-universityThis podcast is the property of Shore Capital Partners LLC. None of the content herein is investment advice, an offer of investment advisory services, or a recommendation or offer relating to any security. See the “Terms of Use” page on the Shore Capital website for other important information.

In this conversation, Paul Schiefer, president of Amy's Kitchen, shares the inspiring founding story of the company, which began with a quest for better frozen meals. He discusses the innovative approaches to product development, the importance of company culture and values, and the value of embracing complexity in business. Paul highlights Amy's commitment to sustainability and their B Corp status, emphasizing the impact of organic and vegetarian practices. He also shares insights on the future vision for the company, the importance of curiosity and passion in entrepreneurship, and personal reflections on food and life.Takeaways:Amy's Kitchen was founded out of a need for better frozen meals.The original pot pie was a key product that launched the brand.Innovation at Amy's focuses on quality and culinary techniques.Company culture is deeply rooted in the founders' values.Sustainability is a core principle of Amy's business model.The future vision includes generational sustainability and growth.Curiosity and passion are essential for success in business.Amy's Kitchen embraces complexity in food production.The company aims to make healthy food accessible to all.Doing good in business leads to long-term success.Sound bites:“He started looking for some frozen food options to bring home and feed the family, and just frankly was disappointed.”"The original recipe was Rachel's mom's Elinor. It was kind her pot pie that helped inspire the start of the company"“I think what Amy's has done really well is accept that complexity is actually valuable.”"Doing good is good for business."“We want to protect our mission in part by continuing to be a really profitable and efficient company.”“We're also trying to think about this more on a generational timeframe, not just on like a three to five year timeframe.”“It was such a novel idea to create an organic vegetarian fast food restaurant that, before we knew it, we had a line that literally went across the parking lot.”“We're buying a hundred plus million pounds of organic agriculture every year and supporting thousands of farmers.”“I'm proud of the fact that we have scaled that type of [impact] business model.”Links:Paul Schiefer on LinkedIn - https://www.linkedin.com/in/paulschiefer/Amy's Kitchen - https://www.amys.com/Amy's Kitchen on LinkedIn - https://www.linkedin.com/company/amy's-kitchen/posts/?feedView=allAmy's Kitchen on Instagram - https://www.instagram.com/amyskitchenAmy's Kitchen on Facebook - https://www.facebook.com/amyskitchenAmy's Kitchen on YouTube - https://www.youtube.com/user/AmysKitchenMoviesChapters:03:00 The Founding Story of Amy's Kitchen06:01 Innovation and Product Development at Amy's09:03 Cultural Values and Company Evolution11:47 Navigating Growth and Market Challenges15:00 The Drive to Create Quality Fast Food17:47 Maintaining Independence and Company Values31:10 Launching a Unique Concept33:06 The Importance of Sustainable Growth35:43 Commitment to Impact and B Corp Status40:04 Holistic Approach to Sustainability44:47 Future Vision for Amy's Kitchen52:24 Advice for Aspiring EntrepreneursSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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They've done the Great British Bake Off challenge, they've created a Christmas Sambo and now they've made a Rudolph cake with Malteser, Raspberry & White Chocolate and other options. You gotta check out their Instagram Hosted on Acast. See acast.com/privacy for more information.

Gardens The Untold Story: The Invisible Gardeners' KitchenSeason 3, Episode 37#garden,#livingsoil,#invisiblegardener,#andylopez,#kensomerville,Your Hosts:The Invisible Gardener Andy Lopezhttps://www.invisiblegardener.com/Ken Somerville https://www.instagram.com/kensomerville/ https://twitter.com/KenSomerville1https://www.itsallaboutthebiology.ca Product discount codes are available at: https://www.itsallaboutthebiology.ca/discountcodes#flowers,#plants,#nature,#gardening,#garden,#growing,#koreannaturalfarming,#naturalfarming,#jadam,#naturalfertilizer,#naturalfarminginputs,#permaculture,#regenerative,#foodforest,#biodynamic,#bioactive,#organic,#notill,#knf,#organicgardening,#urbangardening,#containergardening,#homegardeningMusic by The Invisible Gardener (Andy LopezFor Full: Disclaimer

Brad Kitchen, CEO of Element One Hydrogen and Critical Minerals (CSE: EONE) explains why hydrogen is completely changing the game when it comes to energy production and generation worldwide. Brad hones in on reasons why investors should be paying attention to this critical commodity, along with unpacking how Element One fits into the picture, with their exclusive hydrogen extraction technology and their projects in British Columbia and Alaska.Element One Hydrogen Website: https://e1-h2.comFollow Element One on X: https://x.com/Element_One_H2Disclaimer: Commodity Culture was compensated by Element One Hydrogen and Critical Minerals for producing this interview. Jesse Day is not a shareholder of Element One Hydrogen and Critical Minerals. Nothing contained in this video is to be construed as investment advice, do your own due diligence.Follow Jesse Day on X: https://x.com/jessebdayCommodity Culture on Youtube: https://youtube.com/c/CommodityCulture

Sam and Gabe sit down to chat with Megan and Claudia of Starbucks Workers United and Sophie of the Philadelphia Democratic Socialists of America who established a strike kitchen to feed and support Starbucks workers as they fight for a first contract. Sign the pledge: https://www.nocontractnocoffee.com/ More links: https://linktr.ee/phillyDSAlaborSupport the showwww.laborjawn.com

This is part 2 of our reaction to 'The Best Movies of the 2020s', if you haven't listened to part 1 in episode 200, make sure you check it out! This is our reaction to the rest of the votes.00:00:00 - Intro00:10:15 - The Best Movies of the 2020s00:51:38 - GameSubscribe to our Patreon! patreon.com/PulpKitchenPodcast Send us your questions to hello@pulpkitchenpodcast.com!Enjoy new episodes of Pulp Kitchen every WednesdayYouTube/Spotify: Pulp Kitchen PodcastInstagram: https://www.instagram.com/pulpkitchenpodcast / https://www.instagram.com/jamesbriefel/ / https://www.instagram.com/georgepundek/TikTok: https://www.tiktok.com/@pulpkitchenpodcastLetterboxd: https://letterboxd.com/GeorgePulp/ Hosted on Acast. See acast.com/privacy for more information.

WGN Radio’s Steve Dale is joined by two of the stars of the Chicago tour cast of Hell’s Kitchen, Jaylen T. Bryant and Rashada Dawan. Listen in while Steve, Jaylen and Rashada share what makes this show a must-see before it leaves Chicago after November 30th.

Rick Stein arrives on the Go To Food Podcast in full storytelling flow, and from about five minutes in it just does not let up. He takes us from backpacking through Mexico in his teens, blown away by the balance of proper tacos piled with slow-cooked meat, fresh coriander, raw onion and searing chilli, to the smoky mangals of Istanbul and the small-plate culture of Turkey and Greece. Along the way we get leftover turkey tinga tacos from his new Christmas book, the reality of Australian road trips clocking up thousands of kilometres in New South Wales, cooking lamb beyond “the back of Bourke,” and a wild dinner where a whole “pest” deer is cooked over fire and served to laughing locals. It is a world tour of appetite, told with that calm, amused Stein delivery.Then he pulls us right back to Cornwall and the making of a food institution. Rick relives the chaos of turning a failing nightclub into The Seafood Restaurant in the mid seventies, flyer-ing caravan parks with a megaphone to fill tables in a ten week season, and keeping lobsters in improvised beer cooler tanks while local fishermen quietly pinched them and sold them back. There are shark steaks on early menus, mountains of hot crab in scallop shells, the birth of oyster chorizo shooters, and monkfish heads with beautiful cheek meat that British fishermen still throw away. He talks about closing in winter to travel and write English Seafood Cookery, training at college while hiring serious chefs, and quietly helping turn Padstow into a true food destination long before “staycations” were a thing.The episode also digs into TV, culture and how the industry has changed. Rick remembers the brilliance and self-destruction of Keith Floyd, the blokey, unscripted magic he built with legendary producer David Pritchard, and filming trips where they would rather stay joking in the minibus than roll cameras. There are scenes of chaotic kitchens with lobster tanks by the back door, early fame when the phones would not stop ringing after his first BBC series, and brutally honest talk about the state of restaurants today: 2 percent profit margins, fish so expensive it is almost unsellable, and a sector hammered by taxes and costs. He jokes about truffle oil as the tomato ketchup of the middle classes, explains why street food in India is often safer than hotel dining, and even tells the story of inviting a harsh YouTube fish and chips critic down to Padstow and winning him over in person. Hosted on Acast. See acast.com/privacy for more information.

#255: Here are 100+ holiday gift ideas across tech, kitchen, home, clothing, fitness, kids, and games. I'll also share tools and tactics to help you find deals and spend less this holiday season. For all the products, links, deals and more, check out the full 2025 Gift Guide here: https://chrishutchins.com/gifts Link to Full Show Notes: https://chrishutchins.com/gift-guide-2025 Partner Deals DeleteMe: 20% off removing your personal info from the web LMNT: Free sample pack of my favorite electrolyte drink mix Gelt: Skip the waitlist on personalized tax guidance to maximize your wealth Copilot Money: Free 2 months access to my favorite personal finance app with code HACKS2 Superhuman: Free month of the fastest and best email with code ALLTHEHACKS Vuori: ⁠20% off the most comfortable performance apparel I've ever worn For all the deals, discounts and promo codes from our partners, go to: chrishutchins.com/deals Resources Mentioned 2025 Gift Guide: Find all the products, links, deals and more at https://chrishutchins.com/gifts Joshua Weissman: How to Cook With Stainless Steel Outlive: The Science and Art of Longevity by Peter Attia Tools to Maximize Savings Keepa Rakuten ($50 bonus here) Savewise (20% off with ALLTHEHACKS20) CardPointers (30% off here or 50% off for ATH Members) Chris' Gift Card Site⁠ (5-25% off gift cards) ATH Podcast Gift Card Site Membership ⁠Newsletter⁠ Ep #122: ⁠⁠Cooking at Home: Delicious Food Made Easy with David Chang⁠⁠ Leave a review: ⁠Apple Podcasts⁠ | ⁠Spotify⁠ Email for questions, hacks, deals, and feedback: ⁠podcast@chrishutchins.com Full Show Notes (00:00) Introduction (01:55) Personal Technology (14:16) Kitchen & Food (36:47) Home (44:05) Clothing & Accessories (55:13) Health & Fitness (59:38) Health Tests (01:05:21) Games (01:08:39) Kids (01:12:47) Books & Learning (01:15:22) Ways to Save Money When You Shop (01:24:47) Chris' Family Holiday Traditions Connect with Chris Newsletter | Membership | X | Instagram | LinkedIn Editor's Note: The content on this page is accurate as of the posting date; however, some of our partner offers may have expired. Opinions expressed here are the author's alone, not those of any bank, credit card issuer, hotel, airline, or other entity. This content has not been reviewed, approved or otherwise endorsed by any of the entities included within the post. Learn more about your ad choices. Visit megaphone.fm/adchoices

Coming into this podcast my opinion was that multivitamins are just not worth it. Whether that's for general wellbeing, cardiovascular health, sleep and especially mental health, I just was not convinced that they did anything at all.But I specifically wanted to speak with Professor Julia Rucklidge, clinical psychologist and Director of the Mental Health and Nutrition Research Lab at the University of Canterbury, because she has a very different opinion.Julia's groundbreaking research and viral TED Talk have transformed how psychiatrists and mental health practitioners think about nutrition and mental illness, especially the potential of broad-spectrum micronutrients to support mood, focus, and resilience.We explore:

Who knew that water was bad for a grease fire? What was your kitchen katastrophe?

In this Kitchen Side episode of The Long Game Podcast, the Omniscient team dives into a wide-ranging discussion on trust, research quality, and marketing visibility in an AI-driven world. They start with epistemology—what makes research “good” or “bad”—and reflect on how flawed correlations can mislead marketers. The team then unpacks their recent Winter study on how B2B buyers use LLMs like ChatGPT in the purchase journey, revealing that while LLMs are common early in research, peer feedback and brand transparency are essential in final decisions. They also explore the evolution of SEO into GEO/AEO, discuss organizational roles and feedback loops, and propose new cross-functional models for digital visibility in a world of probabilistic, AI-generated content.Key TakeawaysNot All Research Is Trustworthy: Internal/external validity and sample bias can distort marketing data—marketers need stronger research literacy.Correlation ≠ Causation: Data trends, especially in AI visibility, often include spurious relationships—interpret with caution.LLMs Are Entry Points, Not Final Decision Tools: While many B2B buyers start with AI search, they turn to peers and review sites before converting.Transparency Beats Perfection: Buyers trust brands that clearly state who they serve, what they do, and where they fall short.GEO Relies on Accuracy: Incorrect or outdated online information can mislead LLMs—fixing this improves visibility and conversions.Sentiment and Product Reality Matter: Negative perception from bad UX or old reviews isn't a marketing problem—it's a product and comms one.AEO Needs Cross-Functional Ownership: Teams like PR, content, SEO, and product marketing must collaborate to influence LLM visibility.A New Role May Be Needed: “Digital visibility lead” or a cross-team committee could help unify efforts across brand, SEO, and off-page strategy.Show LinksConnect with David Khim on LinkedIn and TwitterConnect with Alex Birkett on LinkedIn and TwitterConnect with Allie Decker on LinkedIn and TwitterConnect with Omniscient Digital on LinkedIn or TwitterWhat is Kitchen Side?One big benefit of running an agency or working at one is you get to see the “kitchen side” of many different businesses; their revenue, their operations, their automations, and their culture.You understand how things look from the inside and how that differs from the outside.You understand how the sausage is made. As an agency ourselves, we're working both on growing our clients' businesses as well as our own. This podcast is one project, but we also blog, make videos, do sales, and have quite a robust portfolio of automations and hacks to run our business.We want to take you behind the curtain, to the kitchen side of our business, to witness our brainstorms, discussions, and internal dialogues behind the public works that we ship.Past guests on The Long Game podcast include: Morgan Brown (Shopify), Ryan Law (Animalz), Dan Shure (Evolving SEO), Kaleigh Moore (freelancer), Eric Siu (Clickflow), Peep Laja (CXL), Chelsea Castle (Chili Piper), Tracey Wallace (Klaviyo), Tim Soulo (Ahrefs), Ryan McReady (Reforge), and many more.Some interviews you might enjoy and learn from:Actionable Tips and Secrets to SEO Strategy with Dan Shure (Evolving SEO)Building Competitive Marketing Content with Sam Chapman (Aprimo)How to Build the Right Data Workflow with Blake Burch (Shipyard)Data-Driven Thought Leadership with Alicia Johnston (Sprout Social)Purpose-Driven Leadership & Building a Content Team with Ty Magnin (UiPath)Also, check out our Kitchen Side series where we take you behind the scenes to see how the sausage is made at our agency:Blue Ocean vs Red Ocean SEOShould You Hire Writers or Subject Matter Experts?How Do Growth and Content Overlap?Connect with Omniscient Digital on social:Twitter: @beomniscientLinkedin: Be OmniscientListen to more episodes of The Long Game podcast here: https://beomniscient.com/podcast/

The fall months are for planning in the real estate world, and your kitchen plays a starring role in that preparation. I recently became aware of a maintenance service offered by Bilotta Kitchen & Home, a premier kitchen designer in Westchester, that can help.   In this episode, Jimmy Bilotta joins me to discuss Bilotta's care and maintenance services that restore the beauty of cabinetry through expert cleaning, polishing, touchups, and adjustments - available even if Bilotta didn't design your kitchen. This isn't just about aesthetics; it's about maintaining one of your largest home investments.   Get full show notes, transcript, and more information here: https://harrietlibovhomes.com/62  

Ann Hackler, Executive Director and Cofounder of the Institute for the Musical Arts (in Goshen, Mass) speaks with Marsha Lazarus about how her (and co-founder and partner June Millington's) thinking evolved as they started and built the institute. Part 1 of a 3-part series. Produced by Marsha Lazarus

‘Romy & Michele’ announces closing, Ne-Yo to join ‘Hell’s Kitchen,’ Sean Hayes in ‘Off-Broadway one-man show Since 2016, “Today on Broadway” has been the first and only daily podcast recapping the top theatre headlines every Monday through Friday. Any and all feedback is appreciated:Grace Aki: grace@broadwayradio.com | @ItsGraceAkiMatt Tamanini: matt@broadwayradio.com | @BroadwayRadio Patreon: BroadwayRadiohttps://www.patreon.com/broadwayradio read more

Lisa Sawyer Derman is the Founder and CEO of Five Springs Infused Bourbon, a bourbon brand that blends Kentucky roots with modern, mixable flavor. Before launching Five Springs, Lisa spent more than 30 years in the global spirits industry, building and leading some of the world's top alcohol brands. Her career includes serving as Chief Operating Officer at Stoli Group, Head of Legal at Absolut, and the Head of the North Division at The Macallan. Drawing on her legal background and executive leadership experience, Lisa launched Five Springs in 2024 with three distinctive expressions—Vanilla Maple, Honey Sage, and Blood Orange—crafted to be enjoyed neat, on the rocks, or in cocktails. Five Springs is designed to make bourbon more approachable and inclusive for a wider range of drinkers and is currently available online nationwide and at retail in multiple states. WHAT'S COVERED IN THIS EPISODE ABOUT BUILDING A BOURBON BRAND Launching a spirits brand is nothing like selling a typical consumer product. The industry is heavily regulated, the three-tier system slows everything down, and it can take years before a product reaches a shelf. After spending more than 30 years as a lawyer and senior executive in the global spirits industry, Lisa Sawyer Derman knew the legal, operational, and financial pieces she would need to get right. Instead of starting with a big marketing push, she tested the product at home, refined the formulas with her family, and proved the concept in two markets before expanding. Her background in deals, regulation, branding, and operations helped her avoid costly mistakes and build a bourbon brand designed to be more approachable and mixable. In this episode of The Lawyer's Edge, Elise talks with Lisa about moving from legal roles into business leadership, launching in a highly regulated industry, learning from founders she worked with along the way, and how she used three decades of industry experience to shortcut the hardest parts of alcohol startups and launch a bourbon brand built for today's drinkers. 2:26 — How a summer mentor pulled her into alcohol beverage law 6:36 — Moving in-house and shifting from legal to deals and operations 11:39 — Using regulatory experience to reduce startup risk (labels, formulas, distributors) 15:05 — Kitchen experiments lead to the infused-bourbon concept for cocktails 18:59 — Testing before investing: launching first in New Jersey and Kentucky 23:35 — From behind-the-scenes lawyer to founder as the face of the brand 26:13 — Handling skepticism in a crowded category and staying with the strategy 29:33 — Advice to younger lawyers: training, mentors, specialization 33:26 — What she tells lawyers who want to start a business 35:49 — Trust your instincts instead of assuming anyone else knows better than you Mentioned In Legal Spirits: How One Lawyer Turned a Legal Career into a Bourbon Brand Five Springs Infused Bourbon | Instagram Get connected with the coaching team: hello@thelawyersedge.com The Lawyer's Edge SPONSOR FOR THIS EPISODE Today's episode is brought to you by the Ignite Women's Business Development Accelerator, a 9-month business development program created BY women lawyers for women lawyers. Ignite is a carefully designed business development program containing content, coaching, and a community of like-minded women who are committed to becoming rainmakers AND supporting the retention and advancement of other women in the profession. If you are interested in either participating in the program or sponsoring a woman in your firm to enroll, learn more about Ignite and sign up for our registration alerts by visiting www.thelawyersedge.com/ignite.

In this episode of The Spoon Podcast, registered dietitian and longtime CNN food journalist Carolyn O'Neil joins Mike to traverse the fiberverse and discuss the growing trend of fibermaxxing. Carolyn discusses the science behind different types of fiber, and why Gen Z's favorite prebiotic sodas are suddenly everywhere. She also breaks down how fiber actually works in the body, why most people get only half the recommended amount, and how social media, CPG innovation, and even CGMs are reshaping consumer nutrition habits. If you haven't subscribed to Carolyn's podcast, you can find it on Apple Podcasts or Spotify. Learn more about your ad choices. Visit megaphone.fm/adchoices

What if changing what kids eat at school could transform their behavior, boost learning, and even save lives? Studies show that when kids swap junk food for real, nourishing meals, behavior problems drop, focus improves, and learning soars—with one study finding a 100% reduction in suicides among youth simply by changing their diet. Across the country, schools are proving that scratch-cooked, colorful meals made from whole ingredients can fit tight budgets, reduce waste, and make kids excited to eat. By putting nutritious food at the center of education, we can help raise a generation that's healthier, happier, and ready to learn. In this episode, Jill Shah, Sam Kass, Kimbal Musk, and I talk about the powerful connection between nutrition and education, showing that healthy school meals can transform not just kids' diets but their futures. Jill Shah is the President of the Shah Family Foundation, which drives innovative work at the intersection of education, healthcare, and community in Boston. Her leadership focuses on improving access to healthy school food, supporting neighborhood food equity, and fostering collaboration between schools and healthcare to strengthen children's physical, emotional, and social well-being. Before launching the foundation, Jill was a successful entrepreneur involved in several internet startups, including iXL, RxCentric, and Mercator Software, and later founded Jill's List, which she sold to MINDBODY in 2013. A graduate of Providence College, she now serves on the boards of the Red Sox Foundation, Beth Israel Deaconess Medical Center, the Museum of Fine Arts, Belmont Hill School, and the Winsor School. Jill's commitment to community innovation has earned her honors such as the Boston Chamber of Commerce Distinguished Bostonian Award and the Playworks Game Changer Award. Sam Kass was senior policy advisor for nutrition policy in the Obama Administration and is currently an investor in several food technology start-ups. One of Michelle Obama's longest-serving advisors, Sam was the executive director of her Let's Move initiative and helped create the first major vegetable garden at the White House since Eleanor Roosevelt's Victory Garden. He is a graduate of the University of Chicago and was trained by one of Austria's greatest chefs, Christian Domschitz. Kimbal Musk is the co-founder of The Kitchen, an American bistro with restaurant locations in Boulder, Denver, Chicago, and soon Austin. Now marking its twentieth anniversary, The Kitchen serves thoughtfully sourced, Seasonal American Shared Plates with global influences. Musk is also the co-founder of Big Green, a philanthropic organization devoted to getting every American growing food. His personal mission is to empower and invest in the next generation who are building a healthier, happier future. The Wall Street Journal has called him a "cheerful crusader for real food," and The Guardian has lauded how he “takes the tech entrepreneur ethos and applies it to food.” Musk has been named a Global Social Entrepreneur by the World Economic Forum. Musk currently sits on the board of Tesla Inc. and formerly served on the board of Chipotle Mexican Grill and SpaceX. This episode is brought to you by BIOptimizers. Head to bioptimizers.com/hyman and use code HYMAN to save 15%. Full-length episodes can be found here:How To Improve School Lunches, Grades, And Behavior At No Extra Cost Why Pizza And Fries Can Be Claimed As Vegetables Through School Lunch Programs How To Fix Nutrition In Schools

Send us a text!Welcome to Bright Hearth, a podcast devoted to recovering the lost arts of homemaking and the productive Christian household with Brian and Lexy Sauvé. In this episode, Brian and Lexy work through an important aspect of everything they've discussed so far on the body—teaching your children. How can we teach our children to be healthy without giving them a complex?The second run of Lexy's new book, Wisdom on Her Tongue, is now shipping! Pick up your copy here.This episode's Headline Sponsor is: Humble Love — Check out their all-natural magnesium cream. Packed with magnesium chloride and moisturizing oils, it helps ease tension, promote restful sleep, and relieve everyday aches. Click here and use code NCP15 for 15% off your order.Want premium, handmade soaps without the seed oils or other nasty hormone disrupters? Check out our partners at Indigo Sundries Soap Co., and use code BRIGHTHEARTH for ten percent off your order!The best coffee you'll taste! Lux Coffee Company is caffeinating the New Christendom with artisan roast coffee. Get 15% off your coffee with code "NCP15". https://luxcoffee.co/Improve your immune system this season with Noelle Naturals Pin Needle liquid extract. Get 15% off your order. Visit https://noellesnaturals.com/bright today!Ladies, check out Home & Hearth's Cycle Support Tinctures. Visit https://shophomeandhearth.com/bright to claim your 15% off.Do you have a newborn and need help with carrying your baby? Email Kirby at carryingwithkirby@gmail.com and claim your special Bright Hearth listener discount. You've seen them around! The Hand-thrown Jerusalem Cross and travel ceramic mugs made by Taste & See Ceramics. Get $10 off your order. Visit https://tasteandseeceramics.com to get your mugs.Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts! Buy an item from our Feed the Patriarchy line and support the show at the same time at briansauve.com/bright-hearth.Become a monthly patron at patreon.com/brighthearth and gain access to In the Kitchen, a special bonus show with each main episode!Support the show

Emily Arthur and Sharon Dranko became friends while working at West Elm—the two became business partners when they realized there was a hole in the market for a product-focused, design-forward approach to kitchen cabinetry. They launched Isla Porter only last year, but have already made a splash in the industry, collaborating with designers like Monica Stewart of the Misfit House, Anne McDonald, and Jenna Chused.On this episode of the podcast, Arthur and Dranko discuss about why they launched with an AI message but have since dialed it back, the unique story behind the name Isla Porter, and how working together as friends has helped them through the ups and downs of starting a company.This episode is sponsored by LoloiLINKSIsla PorterDennis ScullyBusiness of Home 

Master and pupil discuss Sunken Master.