Podcasts about Kitchen

‘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.

Amy's Kitchen, Inc., doing business as Amy's, is a family-owned, privately held American company based in Petaluma, California, that manufactures organic and non-GMO convenience and frozen foods. Founded in 1987 by Andy and Rachel Berliner, and incorporated in 1988, the company took its name from their daughter, Amy! Paul Schiefer, Amy's President, joins Justin to discuss this fast-growing, entrepreneurial brand!

In this episode of InSights, Brad Bialy sits down with Steve Gipson to explore why great marketing must align with great service—and how modern staffing firms can blend both to win more business. About the Guest Steve Gipson is a 15-year recruiting industry veteran and the Director of Sales and Operations at Recruiters Websites. His team has helped more than 700 recruiting and staffing firms elevate their digital presence through modern websites, SEO, and marketing strategy. Key Takeaways Marketing can never exceed the quality of the service it promotes. Hype without delivery destroys trust faster than no marketing at all. Many firms avoid marketing because they're unsure their product is strong enough. Sales and marketing work best as a unified system—not competing functions. Negative experiences travel fast in tight-knit recruiting communities. Strong marketing amplifies great salespeople by warming the path before contact. Timestamps [00:42] – When hype outpaces service delivery [03:11] – The danger of over-marketing an average product [05:55] – Why firms delay marketing until assets match reality [07:47] – Fixing the gap between leads and delivery [09:58] – How one bad experience can ripple through a niche [11:24] – Building a signature solution that stands apart [13:10] – Vegas, overpricing, and customer expectations [14:54] – Does great marketing replace the need for sales? [16:23] – Why service industries still require human closers [21:03] – Marketing's real job: warming the conversation [23:52] – The unified system: sales and marketing [25:30] – How strong marketing amplifies a single salesperson About the Host Brad Bialy is a trusted voice and highly sought-after speaker in the staffing and recruiting industry, known for helping firms grow through integrated marketing, sales, and recruiting strategies. With over 13 years at Haley Marketing and a proven track record guiding hundreds of firms, Brad brings deep expertise and a fresh, actionable perspective to every engagement. He's the host of Take the Stage and InSights, two of the staffing industry's leading podcasts with more than 200,000 downloads. Sponsors and Offers Heard InSights is presented by Haley Marketing. The old way of selling staffing is dead. Let's fix it – with smarter strategies and HUGE DISCOUNTS on modern lead gen tools: https://bit.ly/Bialy20 Book a 30-minute business and marketing consultation with host, Brad Bialy: https://bit.ly/Bialy30 This episode is brought to you by MJA & Associates. For over 20 years, they've helped staffing firms save money through federal and state tax credits like the Work Opportunity Tax Credit (WOTC). With performance-based pricing, you only pay when you save—no setup costs, just real results. Learn more at mja-associates.com.

Hello to you listening in Sayville, New York!Coming to you from Whidbey Island, Washington this is Stories From Women Who Walk with 60 Seconds for Motivate Your Monday and your host, Diane Wyzga.The other day I was talking with my longtime friends, colleagues and brainstormers, Tania and Leanne, about times when we set out to achieve X but an unintended, better-than-expected Y happened. You know what I mean: the mystery of unintended consequences that turns out to be amazing!Here's one: The Scottish biologist Alexander Fleming  was working on a project on Staphylococcus bacteria at St. Mary's Hospital in London. He took off on vacation leaving behind an uncovered petri dish of bacteria. When he returned he saw a blue-green mold (like what you might find growing on bread exposed to moisture) growing on the dish and that the Staph bacteria were being killed in the area of the mold. Fleming - knowing a good thing when he saw one - identified the mold as the fungus penicillin notatum, and Shazaam! developed penicillin as an antibiotic. Fleming's unintended discovery of penicillin revolutionized the treatment of infections.Click HERE to learn more about the Discovery and Development of Penicillin 1928-1945Now, as to the moldy bread in your kitchen. Yes, penicillin is an antibiotic produced by a fungus called Penicillium notatum. Yes, this fungus is commonly found on moldy bread. Yes, when the fungus grows on bread, it releases penicillin into the surrounding environment.Let me caution you! Not all moldy bread contains penicillin. Moreover, eating moldy bread is a very big “No! No!” as it can contain harmful substances. Having said that think twice before you toss out what might be an unintended answer to a problem.  Question: When did you set out to achieve X but an unintended Y turned out to be what you were looking for?  What happened next?You're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. Be sure to stop by my Quarter Moon Story Arts website, check out the Communication Services, arrange a no-obligation Discovery Call, and stay current with me as "Wyzga on Words" on Substack.Stories From Women Who Walk Production TeamPodcaster: Diane F Wyzga & Quarter Moon Story ArtsMusic: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron MusicALL content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved.  If you found this podcast episode helpful, please consider sharing and attributing it to Diane Wyzga of Stories From Women Who Walk podcast with a link back to the original source.

Poudre dans un shaker. Blanc de poulet grillé. Gros biceps.

Fluent Fiction - Swedish: From Sweden with Thanks: Bridging Cultures in a Dorm Kitchen Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2025-11-17-23-34-02-sv Story Transcript:Sv: När löven började skifta till guld och rött, flyttade Linnea in i sitt nya studenthem i USA.En: When the leaves started turning to gold and red, Linnea moved into her new student dorm in the USA.Sv: För första gången bodde hon långt ifrån sin familj i Sverige, och världen omkring henne var full av nya intryck och dofter.En: For the first time, she lived far from her family in Sweden, and the world around her was full of new sights and smells.Sv: Studentkorridoren var livlig och dekorerad med pumpor och fallna löv.En: The student corridor was lively and decorated with pumpkins and fallen leaves.Sv: Det doftade kanel och äppelcider från köket där studenterna samlades.En: It smelled of cinnamon and apple cider from the kitchen where the students gathered.Sv: Linnea försökte anpassa sig till detta nya liv men kände sig ibland ensam.En: Linnea tried to adjust to this new life but sometimes felt lonely.Sv: Thanksgiving närmade sig, en högtid hon aldrig firat.En: Thanksgiving was approaching, a holiday she had never celebrated.Sv: Hennes rumskamrater Erik och Sofia pratade livligt om förberedelserna, och Linnea kände sig som en främling i sitt eget hem.En: Her roommates Erik and Sofia talked animatedly about the preparations, and Linnea felt like a stranger in her own home.Sv: "Du borde fira med oss," föreslog Erik en kväll när de alla satt i den lilla köket.En: "You should celebrate with us," suggested Erik one evening when they were all sitting in the small kitchen.Sv: "Vi tänker hålla en enkel middag i studentrummet."En: "We're planning to hold a simple dinner in the dorm room."Sv: Linnea tvekar.En: Linnea hesitated.Sv: "Jag vet inte...En: "I don't know...Sv: Det känns konstigt.En: It feels strange.Sv: Jag känner knappt till högtiden."En: I barely know the holiday."Sv: "Men det vore roligt att ha dig med," insisterade Sofia, med ett varmt leende.En: "But it would be fun to have you join us," insisted Sofia, with a warm smile.Sv: "Du kan laga något svenskt om du vill."En: "You can make something Swedish if you want."Sv: Linnea tänkte på sin mammas köttbullar och lingonsylt, och idéen om att dela en del av sin kultur kändes plötsligt mindre skrämmande.En: Linnea thought of her mother's meatballs and lingonberry jam, and the idea of sharing a part of her culture suddenly felt less daunting.Sv: "Okej, jag ska göra köttbullar," sade hon till slut.En: "Okay, I'll make meatballs," she finally said.Sv: Dagen för Thanksgiving kom, och luftens kyliga bris brötas av kamraters skratt och livliga konversationer.En: The day of Thanksgiving arrived, and the chilly breeze in the air was countered by the laughter and lively conversations of friends.Sv: I det lilla köket kämpade Linnea med att forma och steka köttbullar, medan Erik och Sofia fixade pumpapaj och tranbärssås.En: In the small kitchen, Linnea struggled to shape and fry meatballs, while Erik and Sofia prepared pumpkin pie and cranberry sauce.Sv: Trots att köket var trångt, fanns det en värme i gemenskapen.En: Despite the cramped kitchen, there was warmth in the camaraderie.Sv: När alla satte sig för att äta, frågade Sofia om Linnea kunde berätta om hennes familjs traditioner.En: As everyone sat down to eat, Sofia asked if Linnea could tell them about her family's traditions.Sv: Linnea kände plötsligt en värme i bröstet när hon delade minnen av svenska julhögtider och somrar vid sjön.En: Linnea suddenly felt a warmth in her chest as she shared memories of Swedish Christmas holidays and summers by the lake.Sv: Erik och Sofia lyssnade nyfiket och skrattade åt de roliga berättelserna.En: Erik and Sofia listened curiously and laughed at the funny stories.Sv: Kvällen avslutades med att de alla skålade med varma muggar av äppelcider.En: The evening ended with everyone toasting with warm mugs of apple cider.Sv: Linnea kände en ny känsla av tillhörighet, som om hon gjort en bit av detta främmande land till sitt eget hem.En: Linnea felt a new sense of belonging, as if she had made a piece of this foreign country her own home.Sv: Thanksgiving hade blivit en bro mellan hennes gamla och nya värld, och hon insåg att hem inte bara var en plats, utan en känsla hon kunde bära med sig överallt.En: Thanksgiving had become a bridge between her old and new worlds, and she realized that home was not just a place, but a feeling she could carry with her everywhere.Sv: Medan Erik och Sofia diskuterade planerna för nästa semester, kände Linnea hur hennes oro över att vara ensam sakta bortbleknade.En: As Erik and Sofia discussed plans for the next holiday, Linnea felt her worries about being alone slowly fade away.Sv: Hon log för sig själv, tackade för sin nyfunna trygghet och visste att hon hade hittat vänner i ett främmande land, och kanske hade skapat en ny tradition.En: She smiled to herself, thankful for her newfound security, and she knew she had found friends in a foreign land, and perhaps had created a new tradition. Vocabulary Words:leaves: lövencinnamon: kaneladjust: anpassalonely: ensamapproaching: närmade sigcelebrated: firatanimatedly: livligthesitated: tvekadedaunting: skrämmandechilly: kyligabreeze: briscamaraderie: kamratskapcuriously: nyfikettraditions: traditionertoasting: skåladebelonging: tillhörighetrealized: insågforeign: främmandebridge: brocramped: trångtconversations: konversationergathered: samladessuggested: föreslogstruggled: kämpadesharing: delamemories: minnenlistened: lyssnadefelt: kändehome: hemsecurity: trygghet

Welcome back to The Go-To Food Podcast, where we're joined by Alison Roman — chef, writer, and creator of some of the most talked-about recipes of the last decade. Alison takes us back to her first kitchen job at Sona in Los Angeles, working under David Myers for $7.25 an hour, crying daily but learning fast. It was a tiny, nine-person kitchen that ran like The Bear, long before The Bear existed. From there she went to Milk Bar in New York, then the Bon Appétit test kitchen — reverse-engineering photo-shoot dishes into recipes home cooks could actually make. The early days were brutal, pre-Instagram, and anonymous. No bylines, no fame, just biscuits, burnouts, and a deep sense that if you showed up more than anyone else, something would happen.In London, Alison's been eating with purpose — Café Deco's anchovy-studded little gem, a quiche that insists it's a frittata, and a beef stew she calls one of the best she's ever had. She weighs The Devonshire against The Pelican and The Hart. There's a fascination with pub culture, a debate over sharpened pencils at hotel reception, and a reminder that the best meals aren't always on “the list.” We get her take on TikTok chefs, the chaos of phones in kitchens, and an unnerving AI ad that generates recipe ideas without authors — proof, she says, that food without humanity just doesn't taste the same.We talk legacy too. From Dining In to Nothing Fancy to Sweet Enough, Alison's cookbooks built a blueprint for the way people cook now — easy, intuitive, quietly confident. She admits the dessert book nearly broke her, but Something for Nothing came easily because it mirrors how she actually cooks. There's a new tomato sauce line born from her husband's refusal to cook, a love letter to anchovies, and an argument for doing one thing well instead of a thousand badly. We end with her perfect menu: shrimp cocktail, Caesar salad, ribeye in brown butter and lemon, and a slice of key lime pie — the ultimate Alison Roman meal, simple, specific, and unapologetically human.------Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben's favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

James Beard–nominated chef Paul Smith joins Dave Weekley on Hotline for a deep dive into Thanksgiving cooking — from the right way to brine a turkey to exactly how much bird you should buy per guest. Paul breaks down foolproof brining techniques, safe stuffing alternatives, make-ahead prep strategies, and how to avoid the classic “dry turkey” disaster. The conversation also touches on holiday restaurant trends, Virginia Tech's surprising coaching shakeup, and listener questions on thawing and roasting the perfect bird

Hey Guys,  In this mini episode I walk you through decluttering the tupperware and food storage containers. This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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:

High-achieving, intuitive leaders don't lack drive—they lack safety to let things be easy. In this episode, Brenda unpacks why ease can feel unsafe in a nervous system wired for hustle, how to recognize fight/flight/freeze/fawn in real time, and simple practices to reconnect with your intuition and spiritual team (guides, angels, ancestors). You'll learn how to retrain your body so ease becomes your baseline—and why that makes you clearer, calmer, and more magnetic in leadership, business, and life. Resources & Links Download the free Energy Audit: https://www.brendawinkle.com/audit Join The Regulated Entrepreneur (monthly breathwork, coaching, community): https://www.brendawinkle.com/regulatedentrepreneur Apply for The Clarity Retreat (in-person + virtual option): https://www.brendawinkle.com/resetretreat Watch on YouTube: https://www.youtube.com/@youryesfilledlife Timestamps 00:00 Welcome + what this show is about (energetic leadership, intuition, embodiment) 01:16 Today's big idea: ease as a strategy—not a reward you “earn” later 02:34 The “I'll rest when…” loop and why it keeps you in burnout cycles 03:38 Why your body equates hard work with worth (cultural + personal conditioning) 05:05 Interviews insight: achievers chase the gold star; ease feels unsafe 06:37 Overwork, collapse, and the “chaos = control” pattern 07:46 When slowing down triggers panic—safety vs. productivity 08:52 Personal story: Fisher, your mom, and the generational hustle imprint 13:58 Shadow of high achievement: hustling for worth + visibility fears 16:06 “If I stop, I'll lose everything” — naming the core fear 18:01 Kitchen moment of truth: working hard to feel safe, not fulfilled 19:21 Part 2: Spotting nervous-system activation (fight/flight/freeze/fawn) 20:34 What happens in the body (vagus nerve, rest/repair vs. survival) 21:51 Fight = urgency; Flight = over-research; Freeze = fog; Fawn = over-yes 22:50 First-aid for activation: pause, name it, touch point, long exhale 24:59 Breath pattern (2-1-8) to reduce anxiety + calm the system 26:21 Why you can't hear intuition/guides when stressed—and how to reconnect 26:57 Working with your Team of Light (guides/angels/ancestors): your daily practice 27:31 Your morning ritual: meditation + “highest truth and compassion” prayer 29:42 Following nudges vs. calendar; neutrality as the signal of true guidance 34:06 Intuition litmus: guidance feels calm/neutral; urgency = mind/ego 36:36 Client story: saying no to misaligned speaking gigs → ease + income 39:04 Stop comparing your Chapter 3 to someone else's Chapter 20 40:13 No fantasy marketing: skill-building takes time (and gets to be easier) 41:27 Beware NLP-style hype; sustainable growth over instant fixes 43:53 Micro-prompt: “What if this could be so easy—what would I do?” 45:03 Ease ≠ lazy; regulated presence = magnetism 46:12 Somatic affirmation: “It gets to be easy. I am safe in ease.” 47:24 Invitations + next steps (membership + retreat) Keywords: nervous system regulation, leadership, intuition, somatic coaching, spiritual guides, breathwork for anxiety, ease over hustle, high-achieving women, empath leaders, business clarity

Hey Guys,  In this mini episode I walk you through decluttering the tupperware and food storage containers. This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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:

Today on In the Kitchen with Mary Mac, we're talking with chef, food blogger, and creator of Emily's Fresh Kitchen, Emily Maxson (emilysfreshkitchen.com). Her new cookbook "Real Food. Every Day." is out now and is filled with recipes that are healthy, adaptable, and delicious!Book linksHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

JJ and Kitchen talk about TreVeyon Henderson's monster Thursday Night Football game, lookahead waiver wire options, bold predictions, and more on this week's Late-Round Fantasy Football Show.Want to help us improve your Late-Round experience? Click here to take a brief survey! 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.

Episode 317 features Frank Santopadre, Emmy-winning writer and baseball pop culture savant and Tom and Natalie Painter from The Briner with products designed to improve your cooking skills Frank Santopadre is an Emmy-winning comedy writer and producer for television, radio, and live events, currently working as a staff writer on ABC Television's, The View. He was also the co-producer and co-host of Gilbert Gottfried's Amazing Colossal Podcast.  The show was known for its deep dives into classic Hollywood, interviewing entertainers, actors, directors, writers, and other show business figures.  Frank has contributed to many shows, including The View, The Howard Stern Show, and Comedy Central Roasts.  He received a Daytime Emmy Award for Outstanding Informative Talk Show as a producer of The View.  Frank's latest endeavor is the podcast, Fun for All Ages.  Frank is a huge baseball fan with a vast wealth of pop culture knowledge.    Tom Painter and Natalie Painter are the father and daughter duo from Turkey Tom Products, makers of The Briner.  Their mission per their website is simple; "Create tools that make brining easy, consistent, and enjoyable for everyone." Also taken from their website, "The Briner was created to make brining simple, clean, and effective. Its patented design and internal locking plate, takes the guesswork out so anyone can brine like a pro."  Brining is another way to add flavor to an array of dishes and their product makes it easier to do that.  For more information, including how to purchase their products go to https://thebriner.com/ We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, 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.

On this episode, terrible person covers a mix of trending news, weird stories, and everyday disasters. Topics include Kim Kardashian reportedly failing the bar exam, the most commonly missed warning signs of dementia, and Trailer Park Boys actor Mike Smith being charged with sexual assault. There's also a discussion about Christopher Nolan's Tenet and whether it's genius or nonsense, the strange design of hydrofoil racing sailboats, and the difference between luxury yachts and simple chill boats. Other highlights include a kitchen meltdown caused by bugs in flour and Target pasta, a talk about how restraining orders actually work, and speculation about Zach Bagans' haunted museum.Go to www.TerriblePerson.co for premium episodes of terrible person.

(Lander, WY) – The KOVE 1330 AM / 107.7 FM Today in the 10 interview series Coffee Time continued today with host Vince Tropea, who recently spoke with Pam Wolfe from the Good Samaritan Community Meal. The weekly free meal in Lander recently moved locations from the Methodist Church parking lot to the Meadowlark Market and Kitchen at 228 Main Street. From 5:30 to 6:30 PM, folks can pick up to-go meals in the alley behind the Market (between Main and Lincoln), with signage to help guide the way. Wolfe chats about the move, the history of the meal, who provides the meals, the rotating cast of volunteers/how you can volunteer, and the importance of a reliable free meal, even for folks who just need a break from cooking; there are no questions asked at the Good Smartin Community Meal! Check out the full Coffee Time interview with Wolfe below for all of the details! Be sure to tune in to Today in the 10 and Coffee Time interviews every morning from 7:00 to 9:00 AM on KOVE 1330 AM / 107.7 FM, or stream it live right here.

Author Bio: Rachel Farnsworth Food Creator and Cookbook author Founder of The Stay at Home ChefRachel Farnsworth is the founder of The Stay At Home Chef, one of the internet's most beloved food websites. Since launching the site in 2012, she has built a community of millions by sharing approachable, restaurant-quality recipes that anyone can cook at home. Her mission is simple: to make delicious meals accessible to all, using everyday ingredients and a warm, encouraging style that has resonated with home cooks worldwide.Over the years, Rachel has become a best-selling cookbook author, with titles including The Stay AtHome Chef Family Favorites—recognized by The Wall Street Journal, Publishers Weekly, and USAToday—and The Slow Cooker Cookbook. Her reach spans more than 12 million followers across YouTube, Facebook, Instagram, Pinterest, and TikTok, where her videos regularly inspire busy families and food lovers alike.Her original food blog, Rach's Kitchen, was launched after the birth of her first child, when she found herself isolated at home, struggling with postpartum depression.Rachel's influence extends beyond her own platform. Her viral 2016 “gray hair” video was featured by BBC, Today, and HuffPost. A sought-after speaker at events like VidSummit and Social Media Marketing World, she continues to champion the idea that anyone—no matter their skill level—can create beautiful, satisfying meals at home.Rachel lives just south of Salt Lake City with her husband and two children. Despite health challenges, she continues to inspire millions with her unwavering dedication to sharing the joy ofcooking. Her motto, “Can't Stop Won't Stop,” encapsulates her enduring spirit and commitment to her community.Website: https://thestayathomechef.com/The Stay At Home Chef Family Favorites: https://www.amazon.com/Stay-Home-Family-Favorites-Cookbook/dp/0744063590/ref=sr_1_1?adgrpid=188052401922&dib=eyJ2IjoiMSJ9.hETQixAnASdrTn2wP0urH-hUGENRwuS-p6m7HzEoI43e8Tdz_Gpc_e5BZX0iksSfjWgUYhNVel_Lq8N28-zeVAyJ1Woizp90o7wodGe8qOJcjWzgf1PLeOzze5N0FLSKigGOCiDpccODcsQwIOE2SQ.v2apdlg0JoneVbO4vk4yJirBj7_7eKH9L2x0HDQOeTM&dib_tag=se&hvadid=779550527740&hvdev=c&hvexpln=0&hvlocphy=9032054&hvnetw=g&hvocijid=6557362724878932551--&hvqmt=e&hvrand=6557362724878932551&hvtargid=kwd-936641608940&hydadcr=22566_13821286_8131&keywords=rachel+farnsworth+cookbook&mcid=d2ba523fb010373cb86ef845828194d0&qid=1763097480&s=books&sr=1-1Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Segment 1: Recap of Chad's Side Explain how Chad and Sophie met (mutual friends).Mention the date location (Bella Brava) and Chad's perspective: He thought everything went well.He paid for the date, was polite to servers, car was clean.Highlight the problem: Chad hasn't heard from Sophie since. Segment 2: Call Sophie Bring Sophie on the line.Initial reaction: She sounds surprised and cautious.Reveal the real reason for the ghosting: Chad made himself a drink in her kitchen while she was getting ready.He went through her fridge and cabinets without asking.Hosts react with humor and shock: “Wait… he was mixing cocktails in your kitchen?”Clarify boundaries: Sophie only asked him to wait at the door. Segment 3: Chad Responds Bring Chad back on.His defense: She invited him in, so he assumed it was okay.He spent $200 on dinner—thought grabbing a drink wasn't a big deal.Sophie's rebuttal: It was their first date; she felt uncomfortable.He didn't respect boundaries.Hosts mediate and add commentary: Discuss social norms: Is it okay to make yourself at home on a first date? Segment 4: Resolution Ask Sophie if she'd go on another date (with station paying).Sophie declines—trust and boundaries issue.Chad's final word: Frustrated, calls Sophie “ungrateful.”Hosts wrap up with a humorous takeaway: “Lesson learned: Don't raid the fridge before the first date!”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Angie Kassabie is a Lebanese-born nutrition expert and dietitian known for her work in clinical nutrition and healthy lifestyle programs. She studied medicine and went on to complete her Master's and PhD in Dietetics, later becoming an assistant professor in the field of hygiene, medical ecology, and nutrition. Dr. Kassabie founded one of the first companies in Bulgaria dedicated to healthy eating and personalized diet plans, and she also created “Angie's Kitchen,” a service offering calorie-controlled meals for people seeking sustainable weight loss. Over the years, she has worked with high-profile clients, including international celebrities, and gained media recognition through appearances on television programs. Today, she continues to be a well-known figure in nutrition, offering consultations and promoting science-based healthy living.#hikmatwehbipodcast #podcast#arabicpodcast #angiekassabie#wstudiodxbحكمت_وهبي#حكمت_وهبي_بودكاست#

The latest update from the Ohio Department of Transportation on the County Road 99 diverging diamond project after Wednesday night's fiery crash at the new bridge (at 12:46) --- Best-selling author David Baldacci joins us to talk about the new hero at the center of his latest thriller ''Nash Falls'' (at 20:44) --- Findlay's football season came to an end last week... Trojans head coach Stefan Adams reflects on the year and building on it moving forward (at 30:11) --- A special collection of recipes from Kyra's Kitchen for those who need to take a dish to the Thanksgiving feast (at 48:21)

On this episode I'm again speaking with Cinde Little, the Everyday Gluten Free Gourmet regarding a new way for those of us who want to cook and bake gluten free, whether it be for ourselves or for others. Cinde has organized a membership group to try recipes, communicate and learn together how to cook and bake gluten free. She hopes to take the anxiety of trying new recipes with lots of tips to help you understand how gluten free can be delicious for the whole family. Cinde is creating a welcoming community – something we can all use. Cinde also makes us aware of the negative effects of AI on the world of recipe bloggers. This is something to take note of as your time and money to make gluten free foods is valuable, so you want to be consulting trusted resources online. You can find out more from Cinde online at  everydayglutenfreegourmet and look into her membership community at everydayglutenfreegourmet.ca/adventures-in-a-gluten-free-kitchen/ You can also find Cinde on Facebook and Pinterest at Everyday Gluten Free Gourmet, and on Instagram at everyday.gf.gourmet. 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

Hey Guys, In this short mindful episode, I walk you through one simple action that can shift how you feel for the entire day. You'll learn how something as ordinary as folding a towel or clearing one section of your counter can actually strengthen your relationship with yourself. This episode is about proving to yourself that you can create calm whenever you choose. This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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:

“ It has to mean something to you in order for it to mean something to anybody else. And that's all we're dealing with really. We're giving people the most authentic version of what we see as hospitality that we can give.  For us it's a very simple equation of giving what we really would like to receive.”We're in great company with Gem Boner and Thom Scherdel, the tastemakers behind Restaries, a collection of contemporary accommodations and event spaces located on the border of Suffolk and Norfolk, where epic woodlands meet serene sea fronts. Here, they have curated not just a place to stay, but a deliberate pause from the ordinary grind. Set on the grounds of a 16th-century Suffolk farm with a rich history spanning cider production to New World Music distribution, Paradise Farm has always been about creating experiences that bring people together.In this episode, Gem and Thom discuss how they've learned that luxury comes not from ostentation but from time, connection, and the simple art of making every guest feel genuinely welcomed home.Top Takeaways[1:50] After years of telling other brands' stories—from Topshop showrooms to Soho House events—Gem and Thom discovered that their greatest collaboration would be both personal and professional—creating the hospitality experience they'd always wished existed.[9:10] From bubbling cider production to spinning vinyl records, Paradise Farm has always been about creating experiences that bring people together—a legacy Gem and Thom honor as they write their own chapter in this 500-year story of craft, culture, and community.[16:05] Perfectly positioned among Suffolk's coastal heritage, rolling farmland, and vibrant independent towns, Paradise Farm's 10 secluded acres offer everything from tree-lined tranquility to quick beach escapes and the kind of brilliant stargazing that inspired their very name. [20:50] Each accommodation honors its original purpose while embracing “Mother Nature's color palette,” championing sustainable brands and local ceramicists whose stories are shared through Restaries' Rest & Read series.[25:20] “We adapt the land to cater for every need"—from romantic proposal setups in candlelit spaces to pizza-making in lush gardens, from woodland cocktails classes to communal dining experiences—Gem and Thom create the art of play and discovery through genuine hospitality.[29:15] Restaries' "marketing team" of Pedigree Pygmy goats, Valais Blacknose sheep, and Kune Kune pigs offer guests real things and real feelings—from naughty goats greeting arrivals to calm alpacas that respond to chilled energy.[33:00] Kitchen garden beginnings meet seasoned culinary takeovers and locally acclaimed producers—as Restaries becomes the home for London chefs looking to escape the city to craft woodland dining experiences with seasonal Suffolk produce.Notable MentionsDesign & That interior designColors of Arley fabricsPophams ceramicsVerden scentsSomerset GrillChef @WasteNotRowen Fen Farm Dairy Flint VineyardThe SuffolkThe Black Dog DeliPinchAlde CafeGreyhound InnThorpeness villageThe Gunton ArmsEarsham Street DeliFocus OrganicThe Southwold Flower CompanyBlack Lines DrinksVisit For YourselfRestaries Website | @restaries

Hey Guys, In this short mindful episode, I walk you through one simple action that can shift how you feel for the entire day. You'll learn how something as ordinary as folding a towel or clearing one section of your counter can actually strengthen your relationship with yourself. This episode is about proving to yourself that you can create calm whenever you choose. This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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:

HELLO KRAKENS HOW THE HELL ARE YA!!!!! SO MR. RICK IS GOING TO BE OUT FOR A WHILE WE WISH HIM ALL THE BEST AND A SPEEDY RECOVERY. SO AS OF NOW I HAVE OUR FAVORITE PERSON AND SHE IS FAMILY MS. STACY LEE TO FILL IN. SO IT GOING TO BE A WORK IN PROGRESS BUT WE TALK ABOUT HER NEW PODCAST CALLED CLUTCH & KITCHEN. SO LISTEN IN.spreaker.com/user/jtproject https://www.facebook.com/JTMRRICK2020 www.facebook.com/groups/allthingscoffee/ https://www.facebook.com/ProjectKraken2022Become a supporter of this podcast: https://www.spreaker.com/podcast/jt-project--2275817/support.This episode includes AI-generated content.

It's the 20th-ish anniversary of Ashley Rowe Palafox's original "Barefoot and in the Kitchen" zine! This week on the pod, Ashley joins us to talk about the inception of the zine, how punk helps you let go of perfectionism, and updating the zines for the new collection, "Cook Your Own F*cking Life."Get "Cook Your Own Fucking Life" here: https://microcosmpublishing.com/catalog/books/59290Check out Ashley's other works here: https://microcosmpublishing.com/catalog/artist/ashley-rowe-palafox************Thank you for catching the People's Guide to Publishing vlogcast!  We post new episodes every Thursday about publishing, authors, and the book industry. You can also listen via your preferred podcast app, or by visiting linktree.com/microcosmGet the book: https://microcosmpublishing.com/catalog/books/3663Get the workbook: https://microcosmpublishing.com/catalog/zines/10031More from Microcosm: http://microcosmpublishing.comMore by Joe Biel: http://joebiel.netMore by Elly Blue: http://takingthelane.comSubscribe to our monthly email newsletter: http://eepurl.com/gIXT6vFind us on social media:Facebook: http://facebook.com/microcosmpublishingBlueSky: https://bsky.app/profile/microcosm.bsky.socialInstagram: http://instagram.com/microcosm_pub************

Plus - Radio streamer TuneIn acquired for $175M; Anthropic announces $50 billion data center plan Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode, Heather is coming off the high of the LA show, as well as the Dodger's World Series Win, but also the low of fighting for her life with some sort of stomach bug in Austin. Heather also has a HUGE family announcement that is causing anxiety but all the excitement. She takes voicemails from Ole Miss tailgaters, Trader Joe's virgins as well as a show-goer who needed medical attention.Episode Sponsors:Go to Squarespace.com for a free trial, and when you're ready to launch, squarespace.com/ABSOLUTELY to save 10% off your first purchase of a website or domain.Visit ProlonLife.com/ABSOLUTELY to claim your 15% discount and your bonus gift.For a limited time, Nutrafol is offering our listeners ten dollars off your first month's subscription and free shipping when when you go to nutrafol.com/absolutelynot.For a limited time, Boulevard is offering new customers 20% off your first year subscription. Go to JoinBLVD.com to learn more.Earn points on rent and around your neighborhood, wherever you call home, by going to joinbilt.com/absolutely.Find Kahlúa Dunkin Caramel Swirl at retailers nationwide, including Walmart, Total Wine, Albertsons, Kroger, Ralphs, Safeway, BevMo, Publix, and more. Must be 21 or older to purchase. Please drink responsibly.Get 15% off your first order of $100 or more at hillhousehome.com with code ABSOLUTELY15.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How much plastic are we actually absorbing and what's it doing to our health?In this eye-opening episode, I'm joined by Dr. Stephanie Wright, one of the UK's leading scientists in microplastic research, to explore what happens when plastic pollution doesn't just affect the environment, but our bodies too.We dive into:

See omnystudio.com/listener for privacy information.

Hey Guys, In this 3-minute minisode, we're tackling one of the biggest sources of wasted space in your kitchen — the appliance you never use. You'll identify one bulky gadget that's been sitting in a cabinet collecting dust and finally let it go. Whether it's a juicer, bread maker, waffle iron, or Instant Pot you swore you'd use every week, this episode helps you release it without guilt. Minimalism isn't about having less — it's about removing what doesn't serve your life anymore. If this episode helps you, share it with someone who has a few too many gadgets hiding in their cabinets. And don't forget to follow the show so the next kitchen win is waiting for you.   This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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 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:

Welcome back to Part 2 of Real Receipts, a mini series featuring food bloggers growing through the niche-aligned, audience-first strategy I love to teach and use myself. In this episode, I'm chatting with Kaleena from Kaleena's Kitchen. When we first worked together, she was deep in keyword-chasing mode, letting tools basically run her content calendar. Since then, she's done a complete mindset shift, planning content around her refined niche, and her traffic has doubled as a result. Tune in to see what it looks like to grow slow, steady, and sustainably!Links Mentioned In This Episode→ Kaleena's Kitchen→ IG: @kaleenas.kitchen→ Journey By MediavineAdditional Resources:→ Get On The Coaching Waitlist→ Grab My Free Multi–Six–Figure Food Blog Strategy Debrief→ Rate & Review on Apple Podcasts Hosted on Acast. See acast.com/privacy for more information.

On this episode I am joined by Block 108 Capo, Leo Caso.  We chat about how Leo became a Wanderer's fan, progressing to being a Capo and how a game day looks.  Leo also talks about how the changes in The Kitchen this year and how the Block 108 and other supporters dealt with the changes.  Leo also gives his young player of the year, player of the year and moment of the year.  All this and more!!  

Hey Guys, In this 3-minute minisode, we're tackling one of the biggest sources of wasted space in your kitchen — the appliance you never use. You'll identify one bulky gadget that's been sitting in a cabinet collecting dust and finally let it go. Whether it's a juicer, bread maker, waffle iron, or Instant Pot you swore you'd use every week, this episode helps you release it without guilt. Minimalism isn't about having less — it's about removing what doesn't serve your life anymore. If this episode helps you, share it with someone who has a few too many gadgets hiding in their cabinets. And don't forget to follow the show so the next kitchen win is waiting for you.   This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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 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:

Creating with purpose in a changing digital world, behind-the-scenes of running Ambitious Kitchen for 14 years, and managing burnout with Monique Volz. ----- Welcome to episode 544 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Monique Volz from Ambitious Kitchen. Monique Volz On Reinventing Ambitious Kitchen Over 14 Years Monique launched Ambitious Kitchen in 2011 as a passion project and now it has grown into her full-time business (with several employees) and a New York Times bestselling cookbook (and another cookbook on the way). In this interview, Monique shares how she has adapted to all of the changes in the food creator landscape over the last 14 years, how her priorties and definition of success have changed, and the different "eras" of her business. Due in part to an incredible season of growth during the pandemic, by 2022, Monique was burned-out. The pressure of keeping up with constant content demands — especially in the age of TikTok and Reels — prompted her to take a step back and refocus. She shifted away from the pursuit of virality, re-centered her creative goals, and leaned into the process of writing her first cookbook. In recent years, Monique has downsized her team so that she can focus on creating content (as opposed to managing a team) and returned to what she loves most: creating from a place of joy. Three episode takeaways: Building a brand takes time and adaptability — Monique spent years balancing her blog with a full-time job before taking her site full-time. In this interview, she chats about the combination of hustle, constant learning, and "right time right place" that led to the success of Ambitious Kitchen. Burnout is real, even when you're doing what you love — The constant pressure to create high-performing content eventually led Monique to reevaluate her approach and change her relationship with social media. Reinvention is essential in a changing industry — By reducing her team size, walking away from YouTube, and refocusing on meaningful content (like her cookbooks!), Monique is embracing a new chapter that aligns more closely with her values. Resources: Ambitious Kitchen Broma Bakery The Iced Coffee Hour Johnny Brunet on YouTube Slack Asana The Ambitious Kitchen Cookbook Follow Monique on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Member Kitchens and Raptive. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

On an October afternoon in 1961, 31-year-old Joan Risch vanished from her home in Lincoln, Massachusetts. Her kitchen was smeared with blood. The phone cord was ripped. An open phone book was turned to emergency numbers. But there was no body, no struggle, and no witnesses. Her two small children were left unharmed.Investigators chased every lead. A strange car parked in the driveway. Sightings of a woman, bleeding, walking along Route 128. A taxi driver who claimed he dropped Joan off at a Boston bus station. Yet none of these clues led anywhere.Then came the strangest detail of all. Before she disappeared, Joan had checked out many books about women who vanished, changed their identities, or staged their own disappearances. Was she researching a mystery or planning one?More than sixty years later, the case remains unsolved. Was Joan murdered, did she suffer a breakdown, or did she choose to disappear?Follow True Crime Recaps as we revisit one of the most haunting unsolved disappearances in American history.

This episode is sponsored by Lightstone DIRECT. Lightstone DIRECT invites you to partner with a $12B AUM real estate institution as you grow your portfolio. Access the same single-asset multifamily and industrial deals Lightstone pursues with its own capital – Lightstone co-invests a minimum of 20% in each deal alongside individual investors like you. You're an institution. Time to invest like one._________________________________Are we all slowly “turning to plastic”?Professor Dr. Oliver Jones says: calm down. In this myth-busting episode of Succeeded In Medicine Podcast, Dr. Jones dismantles the fear around microplastics and “forever chemicals” (PFAS) with hard science and regulatory reality.Microplastics—defined as plastic particles

Hey Guys, In this episode, you'll learn three simple rules that make it easy to decide what to keep and what to let go. We simplify this category without stress, without perfectionism, and without needing to reorganize anything today. We focus on elimination first, because that is the step that saves time. If you've ever felt overwhelmed by your kitchen, decluttering this area will yeild a lot of extra space.  If this helped you, share it with someone who has talked about wanting to simplify their kitchen. And follow the show so tomorrow's episode is waiting for you. This month includes eight longform episodes (each focused on a key kitchen zone) and daily 5-minute "reminder" minisodes designed to keep you moving with gentle, judgment-free nudges. Here are the release dates for the longform episodes: 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 HERE is my Amazon link for you to check out the vertical divider organizers I mentioned in the episode. 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 Broken Trust and the Unseen Villains, journalists Liz Farrell and Mandy Matney revisit one of the most emotionally charged and revealing chapters in the Murdaugh saga. Recorded during the heated birth of the Beach Family / Mark Tinsley / Parker's Kitchen civil conspiracy battle (which is still not adjudicated as of November 2025), this episode exposed the powerful network of influence working to silence victims and harass those who sought the truth. Mandy and Liz reflect on the online trolling, intimidation tactics, alleged ethical breaches, and those who seemed to target Mandy and Liz for reporting the truth — and how empathy from listeners countered the cruelty. On this 57th episode we dissected revelations about Greg Parker's private investigators, the Wall Street Journal's coverage, and the media manipulation at play. This episode highlights unseen cost of telling the truth in a state where power and privilege remain deeply entwined.“A Convenience-Store Magnate, Teen Drinking and a Fatal Boat Crash: The Legal Case Shaking South Carolina” - Wall Street Journal, Aug 13, 2022

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 get specific on the topic of food—working through dieting, cooking, meal planning, and all the other elements of eating smart in service of a healthy body composition.The second run of Lexy's new book, Wisdom on Her Tongue, is now shipping! Pick up your copy here.Here's the smart scale Brian mentioned in the episode: LinkThis 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.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/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!Get all your elderberry products from our friends at The King's Ridge Elderberries! Head to https://tkrfarm.com and use code BRIGHTHEARTH for 10% off!This episode is also brought to you by Live Oak Integrative Health. Visit https://www.liveoakintegrativehealth.com and connect with owner Rebecca Belch, who has served as a critical care and labor and delivery nurse for 20 years and is a licensed practitioner of functional medicine.Thanks to our friends at Gray Toad Tallow for sponsoring this episode! Head over to graytoadtallow.com and use discount code BRIGHT15 for 15% off your order.Wives, get your husband some body armor from Armored Republic. Visit Armored Republic or text JOIN to 88027 to help your husband stand strong.Check out Joe Garrisi at Backwards Planning Financial at https://backwardsplanningfinancial.com for all your financial planning needs!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!Save 15% when you pre-order both books!White Knights and Reviling Wives.The Boniface Option.Support the show

JJ and Kitchen talk about the awful Thursday Night Football game, Carolina's wide receiver room, a defense with a great playoff schedule, and more on this week's Late-Round Fantasy Football Show.Want to help us improve your Late-Round experience? Click here to take a brief survey! 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.