Podcasts about Kitchen

JJ and Kitchen discuss news from around the league, some concerning numbers for DJ Moore, waiver wire stashes to make before the season starts, and more. ---------- All DraftKings Customers enter a lineup into the Best Ball $20 million Headliner Contest and receive a bonus ticket for a 2nd entry! Download the DraftKings app and sign up using https://bit.ly/LateRound2026 or promo code LATEROUND! The Crown is Yours! Gambling Problem? Call 1-800-GAMBLER or 877-8-HOPENY/text HOPENY (467369) (NY). Help is available for problem gambling. Call (888) 789-7777 or visit ccpg.org (CT). 18+ in most eligible states, but age varies by jurisdiction. Eligibility restrictions apply. Void where prohibited. 1 per customer. Must enter a lineup into the NFL Best Ball $20M Headliner Contest. $25 entry fee. Bonus issued as 1 ticket to NFL Best Ball $20M Headliner Contest. Ticket reward is site credit valid for use only on NFL Best Ball $20M Headliner Contest. Ticket reward is single-use and expires at contest lock on 9/9/26. See terms at https://www.draftkings.com/promotions. Ends 9/9/26 at contest lock. Sponsored by DraftKings. #DKPartnerSee omnystudio.com/listener for privacy information.

The guys talk about football, internet scams, and time traveling. They also learn about Stella Lefty and come up with a way to make malls cools again.You can follow the show on X/Twitter: @passthegravypod, @AlexJMiddleton, and @NotPatDionne

Send us Fan MailLas Vegas culinary history has been made! The inaugural MICHELIN Guide Southwest handed out 24 total distinctions across the valley, and we're breaking down all the winners—from Joël Robuchon and Guy Savoy to neighborhood favorites like Esther's Kitchen and YEN Viet Kitchen.Plus, Mexican Independence Day weekend is packed with huge headliners: Carín León makes history as the first Latino artist to headline Sphere, Marc Anthony returns to Fontainebleau, and Maná takes over T-Mobile Arena. Donny Osmond extends his Harrah's residency through 2027, Hard Rock Cafe offers a new way to get married on the Strip, and celebrity sightings dining out in Vegas!Michelin Guide Southwest: Las Vegas earns 24 total distinctions, including Two Stars for Restaurant de Joël Robuchon, One Star for Guy Savoy, é by José Andrés, and L'Atelier de Joël Robuchon, plus Bib Gourmands for Esther's Kitchen, China Poblano, and YEN Viet Kitchen.Mexican Independence Day & Latin Entertainment: Carín León becomes the first Latino artist to headline Sphere (Sept 4–13), Marc Anthony returns to Fontainebleau, Maná plays T-Mobile Arena, and Grand Canal Shoppes hosts free mariachi and an "El Grito" ceremony.Donny Osmond Extension: Harrah's Las Vegas residency extended through June 2027 as he marks five years on the Strip.Hard Rock Cafe Weddings: New outdoor patio wedding package with Elopement Las Vegas offering Strip views for up to 55 guests.A-List Sightings: Oscar Isaac and the Jonas family dine at Gymkhana at ARIA, plus stars spot Backstreet Boys at Sphere.Dolly Parton Flashback: Remembering her iconic 1980s Riviera residency, 2016 ACM Awards, and Laughlin performances.VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas.  Save money on your vacations! Get a complimentary 30-day guest pass from PCK Travel and Vegas Revealed HERE. You'll gain access to exclusive travel savings on hotels, flights, cruises, and more. No credit card OR presentation required. Start saving with PCK Travel. Lighting Up Your Destination!Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Hey there food fans! Welcome back to The Food For ThoughtCast. It is time for Episode 165. My guest today is Christina Mitchell. Christina is the creator behind MANDUBRE, a food and lifestyle project that brings together the food she grew up with, the places she's lived and worked, and all the flavors she's picked up along the way. She's spent more than 20 years working with photography and visual design, so she's always been interested in how things look, feel, and tell a story. Food is just another way into that. We talk about how food informs the friendships in our lives, what really defines fusion cuisine, and the beauty of the legacy you will leave behind and things you want to accomplish now. Be on the look out for Christina's projects, the kitchen manuals and upcoming nutrition app. Go find her at @mandubre.kitchen on Instagram. Thanks so much for listening!

The guys talk about football, internet scams, and time traveling. They also learn about Stella Lefty and come up with a way to make malls cool again.You can follow the show on X/Twitter: @passthegravypod, @AlexJMiddleton, and @NotPatDionne

Kaiya Williams is the award winning CEO and Executive Director of KAW Management Group, New York born & globally based. She has always instinctively known how to make things happen. Her passion lies in architecting and cultivating "Gravitational Brands" through strategic partnerships, and reputation curation. Guiding current and aspiring thought leaders to enhance their influence and increase their income.Continually driven by her overarching dedication to leaving the world a bit better than she found it, Kaiya established The Kitchen; a gen-z/millennial female focused platform cultivating access, and community for women in business. Having worked exclusively on the WTA tour with the ultimate goal of creating better, more honest, and more profitable representation solutions for it's players. KMG endeavored to establish opportunities where their client's talents and expertise could truly shine operating under the mantra that each athlete is "much more than just the sport they're known for." She is thrilled to say that this is exactly what was accomplished.When she is not making some of your favorite collaborations happen you can find Kaiya behind the mic hosting Gravitational, a podcast dedicated to perspective shifting conversations with the brightest minds.

This week on Troublemakers Dom is out of town so Dylan brings back returning guest Brandon Trusso! Check it out now, It's a hot one! If you want to be featured on the podcast, email us questions, comments, stories, or even audio/video clips at troublemakerspod@gmail.com Check out our Discord page: https://discord.com/invite/aK447nAHX New episodes are out every Wednesday on Spotify and Apple Podcasts, with full video on YouTube. Clips on TikTok and Instagram! Rate, review, comment, and subscribe for new content every week? Thanks for being here! Instagram: @DylanKrasinski; @Dominicleonelli @Troublemakers_PodcastTikTok: @DylanKrasinski; @Domofnyc; @TroublemakerspodcastYouTube:  @dylankrasinski ;  @DominicLeonelli   @troublemakerspodcast ​

Have you ever wanted to listen to a podcast episode in which Bay shares her favorite seasonal-scented cleaning products, and then Laura and Bay discuss Uno (and by extension, Laura's fifth grade teacher)? If so, it's your lucky day. If not, it's... also your lucky day!

America Out Loud PULSE with Dr. Angelina Farella – Wyldfire Kitchens celebrates clean eating, organic ingredients, and meals made from scratch while highlighting the deeper value of gathering around the table. Through food, family, and community, wholesome cooking becomes a way to nourish the body, strengthen relationships, share stories, and create lasting memories together...

Join the only networking community for women business owners 40+ now through September 3rd with the code SUMMER and save $200 Rachel Berliner built Amy's Kitchen for nearly 40 years without taking on a single outside investor. No outside investors, just a loan against her car, $2,000 from her mother, and a $10,000 bank loan. That is bootstrapping in its truest form, and it turned into a company whose products are sold in 57,000 stores today.On this episode of Dear FoundHer, host Lindsay Pinchuk talks with Rachel Berliner, co-founder of Amy's Kitchen, about what real founder stories look like once the funding rounds are stripped away. Rachel explains the decision-making behind her very first product and why she chose the best ingredients over the cheapest ones, even when it meant slower profit for the company.Rachel also walks through scaling responsibly, from the moment Publix came on board to the years spent building new plants and working with farmers to expand organic production enough to keep up with Amy's growth. She shares how the company approached sustainable business growth without ever taking on outside investors, and why her advice speaks directly to women business owners building at any stage of their journey.Press play to hear how a bootstrapping mindset turned a kitchen experiment into a private company still owned by her family, and the advice Rachel has for any founder who refuses to give up.Episode Breakdown:00:00 Community update and today's guest introduction03:58 Pregnant, bedridden, and craving real food12:30 First trade show and instant customer demand13:07 Losing their production partner and taking production in-house14:18 Bootstrapping the pot pie machine themselves17:55 The Publix meeting that changed everything22:20 Building new plants and scaling with farmers28:03 Letting go and building a leadership team34:10 57,000 stores and Walmart entry37:11 Advice for women founders just starting outConnect with Rachel Berliner:Follow Amy's Kitchen on Instagram Subscribe to The FoundHer Files Follow Dear FoundHer on Instagram Podcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

Conspiracy theories were everywhere after moto 1 but Hunter finally secured the title. Let's discuss shall we. --- CHAPTERS --- 00:44 Monday intro: summer winding down, playoffs looming 02:49 Sponsor reads: Guts, Works Connection, Unmatched Supplements & more 09:34 250 class recap: Davies wins title, Kitchen's meltdown 15:46 Bumair's comeback, Hymas rebounds, Landon Gordon's breakout 25:03 450 power rankings: Barcia, Ferrandez, AP, and Tomac retires 34:11 Webb's storybook podium, RJ to Ducati, Marchbanks & Prado's day 43:23 Jett and Hunter: the conspiracy theories begin 49:24 The most damning evidence: Jett's ankle story 56:52 Hunter's title-clinching ride, breaking down the moto 1:02:09 Final thoughts and sign-off

This week, I am holding down the fort solo while Two Buttons Deep (minus me) spends a week in Greece thanks to a once-in-a-lifetime opportunity with Simone's Kitchen. I recap my honest range of emotions being left behind here in the Great Upstate, while fully recognizing I am in different form these days at 32 weeks pregnant. I also discuss my thoughts on the Lindsay Clancy trial, answer your questions from Instagram and more. EPISODE NOTES: This at-home couch recording is made possible thanks to DoorDash (1:10) Spoiler alert: I'm not in Greece (3:26) My thoughts on the Lindsay Clancy trial and the social email response to it (9:34) Nobody Asked Me, But... (20:21) Peaks and Pits presented by Albany Mechanical Services (22:45) The baby's name is picked out...I think (45:58) Answering your questions from Instagram presented by WellNow Urgent Care (47:45) Today's episode is presented by Crossgates, the perfect place to visit for all of your fall finds at some of my personal favorite stores from Primark to ZARA, HM, Offline and more. Whether you need clothes for yourself, kids headed back to school, or a brand new baby coming this fall --Crossgates has it all. Visit them online to see what stores you can find or follow along with Crossgates on Instagram.

America Out Loud PULSE with Dr. Angelina Farella – Wyldfire Kitchens celebrates clean eating, organic ingredients, and meals made from scratch while highlighting the deeper value of gathering around the table. Through food, family, and community, wholesome cooking becomes a way to nourish the body, strengthen relationships, share stories, and create lasting memories together...

What happens when food, culture, community, and entrepreneurship come together? There's a seat at the table for everyone.On this episode of Ms. Wanda's Full Circle Radio, I'm joined by Melissa Muganzo, Founder of Mindy's Kitchen, Ling Luc, Chief Marketing Officer for Mindy's Kitchen and Sydni R. Bell, founder of Naturals Night Out, to talk about the 2nd Annual Salad and Sip Soirée—a unique collaboration celebrating food, connection, culture, and Black women entrepreneurship.We talk about the journeys behind their businesses, the importance of creating intentional spaces for women, the power of collaboration over competition, and what it means for Black women entrepreneurs to build businesses while creating community.The Salad and Sip Soirée is presented by Mindy's Kitchen in partnership with Naturals Night Out and hosted at Ever After Wine in Elk Grove.About the businesses:Mindy's Kitchen is a Black woman-founded, Sacramento-based food business offering fresh, plant-based, dairy-free, gluten-free, and nut-free meals designed with the woman on the go in mind.Visit: Mindy's KitchenNaturals Night Out, founded by Sydni R. Bell, creates intentional experiences celebrating women through natural hair, beauty, culture, and shared experiences. Their gatherings are designed to help women feel seen, affirmed, connected, and empowered.Visit: Naturals Night OutEver After Wine, founded by Nadia Mincey and Kelly Rhodes, is a story-inspired wine bar and shop in Elk Grove focused on natural and low-intervention wines, shared plates, and community-centered experiences. Although Nadia was unable to join us for the interview, we're excited to highlight the beautiful space she and Kelly have created and the role Ever After Wine plays in this collaboration.Visit: Ever After WineWant to attend the 2nd Annual Salad Soirée?Sunday, September 6, 202612:00–6:00 PMEver After Wine | Elk Grove, CAThere are two attendance windows: 12:00–3:00 PM or 3:00–6:00 PM.Get your tickets/reserve your spot:https://www.mindyskitchen.com/Listen, enjoy, and then share this episode with someone who believes in the power of Black women, collaboration, and community.Full Circle — Empowerment Through Conversation.

There's a three-part framework for analyzing, breaking, or building any habit. There's also a simple way to identify which ones might be "keystone habits" for you. And the surprising discovery of the GLP1 "habit window" suggests that some people may be benefiting more from the drugs than others. Charles Duhigg is a Pulitzer prize-winning journalist and the author of The Power of Habit, which spent over three years on bestseller lists and has been translated into 40 languages; Supercommunicators, also a bestseller published in 2024; and Smarter Faster Better, a third bestseller. Mr. Duhigg writes for The New Yorker magazine and is a graduate of Yale University and the Harvard Business School. He previously wrote for The New York Times, and is a frequent contributor to CNBC, This American Life, NPR, and Frontline. He was also, for one terrifying day in 1999, a bike messenger in San Francisco. In this episode we talk about: The cue-routine-reward framework that underlies every habit, good or bad The "golden rule" of habit change What "keystone habits" are and how to identify them in your own life Charles's 45-pound weight loss on a GLP-1 and what it revealed about "food noise" The GLP-1 "habit window," and why some people may benefit from GLP-1's more than others Kitchen-sinking: the habit where a fight about one thing becomes a fight about everything Meta-conversations: asking your partner what they actually need before you respond Related Episodes: The Science of Effective Communication | Charles Duhigg Weighing The Extraordinary Benefits And Disturbing Risks Of The New Weight Loss Drugs | Johann Hari Get the 10% with Dan Harris app here Sign up for Dan's free newsletter here Follow Dan on social: Instagram, TikTok Subscribe to our YouTube Channel Additional Resources:  The Power of Habit by Charles Duhigg Supercommunicators by Charles Duhigg To advertise on the show, contact sales@advertisecast.com or visit https://advertising.libsyn.com/10HappierwithDanHarris

This house looks calm. Precise. Almost effortless. Behind that simplicity is an enormous amount of coordination, fabrication, experimentation, and restraint. Nick and Tyler walk the completed home from front door to mechanical room, breaking down the details that made it possible, from full-height doors and flush transitions to custom millwork, stone fabrication, integrated ventilation, dropped framing, hidden storage, and thousands of hours of finish work. Nothing here happened by accident. It was a prototype in nearly every sense, built around the idea of seeing how far a team could push residential construction when compromise was taken off the table. VIDEO NOTES Entryway and Initial Impressions (0:03) Cabinetry and Material Coordination (2:47) Kitchen and Material Consistency (4:50) Detail and Execution in the Kitchen (8:05) Dining Space and Skylight (13:08) Living Room and Outdoor Spaces (18:23) Staircase and Second Floor Details (20:23) Primary Bedroom and Bathroom (26:11) Secondary Bedrooms and Bathrooms (34:29) Basement and Mechanical Room (36:42) Garage and Mechanical Room Details (37:57) Final Thoughts and Reflections (40:11)

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 open the mailbag and take up five great listener questions!The Seed Of Abraham by Andrew Isker is available now! - newchristendompress.com/abraham Brian's new album "Long Days, Short Years" is out now and streaming everywhere! briansauve.com/shortyearsLexy's book, Wisdom on Her Tongue, is back in stock and now shipping! Pick up your copy here.This episode's Headline Sponsor is: Keeping the Citadel Magazine - Go to https://keepingthecitadel.com/ and use code BRIGHTHEARTH20 for 20% off an annual subscription and receive a Free digital download of the latest issue!Check out Joe Garrisi at Backwards Planning Financial at https://backwardsplanningfinancial.com for all your financial planning needs!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.Sola Kids - Kingdom focused toys, built to bring wonder and joy to the home. Go to https://solakids.com/ and use code: NCP10 to get 10% off your order.Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts! Get our new limited design shirt “Vinegar is a Psyop" https://www.newchristendompress.com/store/p/bright-hearth-shirt 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

Wondering how to lower cortisol naturally? Nurse Doza walks through five practical habits that support a healthier cortisol rhythm: managing everyday stress, getting morning sunlight, cutting screen time at night, using diaphragmatic breath work, and supplying the adrenal glands with the nutrients they run on. The goal is not crushing cortisol. The goal is rhythm, high when it should be high and low when it should be low. Featured Product Zen (Stress Relief) by MSW Nutrition, $69 If you are running on caffeine and adrenaline, your body is burning through the exact nutrients it needs to keep cortisol on a healthy rhythm. Zen is built to put them back. It pairs 125 mg of adrenal glandular tissue, sourced from Argentinian bovine for purity, with four standardized adaptogens: Asian ginseng, rhodiola, eleuthero, and schisandra. It also delivers vitamin C, vitamin B6, and pantothenic acid (B5), the nutrients concentrated in adrenal tissue and used up fastest under sustained demand. Most stress formulas give you one botanical. Zen runs four, in one capsule taken twice daily, so you are not juggling a shelf of bottles. Supports the body's adaptogenic response Supports healthy adrenal physiological function Supports energy production and stamina Supports the body's response to everyday stress

Food is one of the best parts of spending a long day—or an entire weekend—in a fish house. In this episode of the Fish House Nation Podcast, we explore the meals, snacks, and cooking traditions that make time on the ice even more enjoyable. From simple sandwiches and convenience-store snacks to hot breakfasts, slow-cooked meals, and full fish house feasts, the conversation covers what works when space, time, and cooking equipment are limited. You'll also hear ideas for planning meals before the trip, reducing cleanup, feeding a group, and making sure cooking doesn't interfere with the fishing. Whether you fish from a small portable shelter or a fully equipped wheelhouse, this episode will help you create a better menu for your next ice fishing adventure. For more ice fishing information, visit https://catchcover.com/read-blog-articles/

What if one of the best tools for raising capable, confident kids is already sitting in your kitchen? In this episode, Ginny talks with Jack and Emmy Zhang, founders of Cooking for Levi and authors of Weeknight Winners: Family Dinners, about how cooking alongside their five-year-old son, Levi, has become about so much more than food. What started with Jack sharing his love of cooking has grown into a family rhythm that builds connection, confidence, curiosity, language, and real-world skills. Jack and Emmy share practical ways to involve kids in the kitchen—even when they're young or parents aren't confident cooks themselves. From pouring and stirring to choosing ingredients, exploring foods from around the world, and eventually learning more advanced skills, small opportunities to contribute can have a lasting impact. They also discuss how food naturally opens doors to sensory exploration, vocabulary, geography, culture, and meaningful family conversation. It's a joyful reminder that children don't always need another activity or screen to keep them occupied. Sometimes they simply need to be invited into the things we're already doing. Grab the cookbook here! ** A huge thank you to our sponsors! Check them out below:  Fora Travel: Become a Fora Advisor today at Foratravel.com/1000hours  My Green Mattress: Visit www.mygreenmattress.com  and save 15% on your order during  their Labor Day Sale. Plus, use code 1000hours for an additional $10 off your cart total when you purchase any mattress. BetterHelp: Visit  www.BetterHelp.com/1000HOURS  today to get 10% off your first month. Quince - Visit www.quince.com/outside and get free shipping and 365 day returns IXL Learning - Head to www.ixl.com/1000hours to get an exclusive 20% savings on your membership Whisker - Take care of your cats while taking an additional $50 off bundles with code 1000HOURS when you shop www.whisker.com/1000HOURS  Muzzle Sleep Tape - Go to MuzzleSleep.com and use code 1000HOURS for 10% off.  Zenni Optical- Go to www.zenni.com/podcast  and use code PODCAST15 for 15% off your first order, plus free shipping on all U.S. orders over $65. Active Skin Repair - Don't forget to put this in your first aid kit! Visit ActiveSkinRepair.com and use the code 1000HOURS to save 20% on all Active Skin Repair products. KT by Knix - Go to www.KnixTeen.com , and use code 1000HOURS for 15 percent off. Ka'Chava - Go to https://kachava.com and use code 1000HOURS for 15% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 358 features fascinating conversations with acclaimed barbecue writer and Texas Monthly barbecue editor Daniel Vaughn and former Major League Baseball pitcher Doug Sisk, whose nine-year MLB career included a memorable run with the New York Mets and much more. Daniel Vaughn is one of the most influential voices in American barbecue and the longtime Barbecue Editor for Texas Monthly. In 2013, Daniel became the first full-time barbecue editor at a major American magazine, a position he continues to hold today. Vaughn first made his mark with his barbecue blog, Full Custom Gospel BBQ, where he documented his travels throughout Texas in search of great smoked meat. His work eventually led to his acclaimed book, The Prophets of Smoked Meat: A Journey Through Texas Barbecue. As Texas Monthly's Barbecue Editor, Vaughn has traveled thousands of miles eating, reviewing and documenting barbecue across Texas and beyond. He oversees the magazine's legendary Top 50 Barbecue Joints in Texas list, one of the most influential rankings in the barbecue world.  In 2026 he was named number one on Underseasoned BBQ's list of the 150 Most Influential People in BBQ, further recognizing the enormous impact he has had on the way barbecue is judged, discussed and celebrated. On this episode we talk with Daniel Vaughn about his journey from architect and barbecue blogger to one of the most respected barbecue journalists in the country, his travels in pursuit of great barbecue, and the people and traditions that make American barbecue such a fascinating part of our culture. Doug Sisk is a former Major League Baseball pitcher who spent nine seasons in the big leagues, most notably as a member of the New York Mets' pitching staff during their unforgettable 1986 World Series championship season. A right-handed reliever known for his sinking fastball, Sisk was particularly effective at keeping the ball in the ballpark—he surrendered just 15 home runs in more than 500 innings during his Major League career. A native of Washington state, Doug attended Green River Community College and Washington State University before signing with the Mets as an amateur free agent in 1980. He made his Major League debut with New York in 1982 and went on to pitch for the Mets, Baltimore Orioles and Atlanta Braves. His career totals include a 22-20 record, 3.27 ERA, 33 saves and 523⅓ innings pitched. Doug was an important member of the 1986 Mets, appearing in 41 games during the championship season. He also pitched in the World Series, helping the Mets capture one of the most memorable championships in baseball history. On this episode Doug Sisk takes us back to his playing days, his journey to the Major Leagues, and his experiences with the 1986 New York Mets. He shares stories from inside one of baseball's most legendary clubhouses and reflects on his career, teammates and the unforgettable run to a World Series championship. 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,  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/ To team up against prostate cancer go to https://fansforthecure.org/ for Fans for the Cure, and to subscribe to Bill Chuck's newsletter, Billy-Ball go to  https://billchuck.substack.com/    We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. 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.

Kristeva Dowling is an international award-winning mead maker, author, entrepreneur, and certified carnivore coach from Alberta, Canada. After years of struggling with severe rosacea that resembled cystic acne, IBS, chronic constipation, and 13 years of recurring breast lumps that led to repeated biopsies and constant monitoring, she transformed her health through a ketogenic, then carnivore, way of eating. Today, those symptoms have completely resolved. As the founder of Stolen Harvest Meadery and author of Chicken Poop for the Soul: In Search of Food Sovereignty, Kristeva is passionate about food sovereignty, regenerative agriculture, and helping people rediscover metabolic health through real food. Most recently, she founded Tallow & Crumb, the world's first animal-based cookie company, creating baking mixes made with nutrient-dense ingredients like whole milk powder, collagen, and gelatin to give the carnivore and animal-based community a genuinely satisfying alternative to ultra-processed "health" foods. Her work sits at the intersection of farming, fermentation, entrepreneurship, and ancestral nutrition, offering a practical perspective on healing, resilience, and challenging conventional wisdom. Socials: YouTube: Kristeva's Kitchen @kristevaskitchen Tallow and Crumb Cookie Mix: https://www.tallowandcrumb.com Chicken Poop for the Soup: In Search of Food Sovereignty- https://caitlinpress.com/Contributors/D/Dowling-Kristeva Timestamps: 00:00 Trailer 00:35 Introduction 05:47 Avoiding maltodextrin in foods 06:49 Discussing the shift to eating meat 11:24 Early detox symptoms and relief 14:59 Discussion on carnivore diet origins 17:33 Learning to hunt 21:35 Medical journey and breast lump concern 25:09 Diet adjustments and challenges 27:27 Dairy ingredient concerns 30:19 From vegetarian to hunter-gatherer 36:28 Cooking alternatives for the holidays Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

We love 'em. We hate 'em. We have put together a podcast that is a dictionary definition of 'mixed feelings.' Al and Gemini share their thoughts about the first Michelin Awards in Las Vegas in 17 years. And they bug a lot of the winners for their thoughts! They include: Bruce Kalman of Soulbelly BBQ, James Trees of Esther's Kitchen, Jeremy Ford of Stubborn Seed, Joe Mikulich and Roberto Liendo of Anima by EDO, Nicolas Kalpokdjian and Yuri Szarzewski of Partage, and Victor Ratliff of COTE. 

“All I keep thinking of is his first step” Following “months” of renovations, Oz is returning to normality. As Ray accompanies a Bus of civilians enroute to the Prison, the inmates return to Em City to prepare for the first Visiting Day since the Gas Explosion in the Prison's Kitchen. Due to required maintenance of the air ducts in the unit, the occupants of Solitary are rehoused and allowed to mingle with the other inmates, with Miguel, who continues to descend into madness, reigniting old feuds as well as squaring up to Morales. Arif continues to strive to bring Ryan to justice for murdering Patrick Keenan. Feeling the noose tightening due to Leo receiving some new information, Ryan enlists the help Martin Montgomery to muddy the waters by placing the blame at the feet of Henry. Also on this episode: Tributes to both Tom Ligon and Michael Wright, Neil (and his wife)'s BogOz Journey to Ossining-NY, Harold Perrineau has a great time in the show's Wardrobe Department, Beecher gets excited about turn of the century PC Specifications, the Oswald State Correctional Facility – Level 4 moves to New Jersey while the podcast temporarily moves to a different room due to a weather issue, is Man really 80% water?, we delve into some serious statistics about the US Prison System and a truncated history of Peter Criss' journey from KISS to Oz. All of this and more on the Series 5 premier as we look back at Series 5 Episode 1 – Visitation Follow the show on Instagram & Twitter - @insideozpodcast Follow the show on Blue Sky - @insideozpodcast.bsky.social Email the show – insideozpodcast@gmail.com ‘Beth (Chiptone Version)' performed by 8-Bit Universe

JJ and Kitchen discuss the areas of your draft that could make or break your season, all of the latest training camp injury situations — including one of the craziest ones they can remember — rookie wide receiver preseason standouts, and more. ---------- All DraftKings Customers enter a lineup into the Best Ball $20 million Headliner Contest and receive a bonus ticket for a 2nd entry! Download the DraftKings app and sign up using https://bit.ly/LateRound2026 or promo code LATEROUND! The Crown is Yours! Gambling Problem? Call 1-800-GAMBLER or 877-8-HOPENY/text HOPENY (467369) (NY). Help is available for problem gambling. Call (888) 789-7777 or visit ccpg.org (CT). 18+ in most eligible states, but age varies by jurisdiction. Eligibility restrictions apply. Void where prohibited. 1 per customer. Must enter a lineup into the NFL Best Ball $20M Headliner Contest. $25 entry fee. Bonus issued as 1 ticket to NFL Best Ball $20M Headliner Contest. Ticket reward is site credit valid for use only on NFL Best Ball $20M Headliner Contest. Ticket reward is single-use and expires at contest lock on 9/9/26. See terms at https://www.draftkings.com/promotions. Ends 9/9/26 at contest lock. Sponsored by DraftKings. #DKPartnerSee omnystudio.com/listener for privacy information.

In today's episode Nick takes us back to Italy with a delicious casserole.  WATCH THE FULL SHOW LIVE & FREE at 6pm ET only on Rumble! https://rumble.com/thenickdipaoloshow/ TOUR DATES, SOCIALS, PERSONAL VIDEOS, STREAM ALL MY COMEDY SPECIALS! https://www.nickdip.com/ MERCH - GRAB A MUG, TSHIRT, HOODIE, STICKERS AND MORE! https://shop.nickdip.com/

Antonia Lofaso is back to talk about her new show, Kitchen Undercover, and what drew her back into the restaurant world in a whole new way. We catch up on life, food, and family before Bert joins us for an honest conversation about anxiety and how he's been navigating it lately. Follow Antonia and watch Kitchen Undercover https://www.chefantonia.com/ https://www.instagram.com/chefantonia/?hl=en https://www.foodnetwork.com/shows/kitchen-undercover https://www.hbomax.com/show/6a896244-e9e6-45ca-8fbb-ad9eb0a154a8 Sponsor Coveron - One scam can cost you everything - use code wife  for up to 20% off at https://coveron.com/wife  Our Next book club will be Forty Love by Jane Costello Amazon - https://amzn.to/4dNGz8B Bookshop - https://bookshop.org/a/97615/9798992427684 Call (818) 949-8536 to leave a voicemail with a question for LeeAnn (and sometimes Bert) that might be answered in a future episode! Fully Loaded at Sea 2026 Tickets bertkreischercruise.com/presale Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour Learn more about your ad choices. Visit megaphone.fm/adchoices

It's The Troy Lee Designs Race Tech Blair Matthes Project where industry insiders Daniel Blair and Steve Matthes dig in on a multitude of topics. In today's episode, we dive into what happens in these championship deciding races and also welcome special guest Hunter Yoder onto the show. Let's dive in! --- CHAPTERS --- 00:16 Show open and sponsor rundown 02:34 Hunter vs Jett Ironman prediction 05:51 Did Jett throw Bud's Creek? debate 09:10 Kellen weighs in on letting Jett go 10:43 Motocross of Nations team selection drama 11:53 Hymas, Kitchen, Webb on Team USA roster 16:05 Cooper Webb's whirlwind Husky/WSX weekend 17:15 Kellen's MXoN funding rant 20:29 Who should pay for Team USA? 23:33 Zuuls, Seat Concepts, Maxxis ad reads 24:43 SMX qualifying: Justin Hill vs Mitchell Harrison 27:37 Daniel's old Troy Lee Designs gear 28:42 Baltimore/San Antonio Supercross schedule news 30:10 Shane McElrath and Benny Bloss to Beta 34:15 Hunter Yoder joins the show 35:46 Yoder's outdoor learning curve 38:21 Club MX truck vibe without Simonson 41:50 Testing the 2027 YZ250F 43:55 Who doubted Yoder's fantasy points 46:26 Club MX SMX Next lineup 47:26 Why Yoder isn't racing WSX 50:00 Life on the Club MX compound 55:14 Club MX rider superlatives: cheapest, best dressed 1:03:04 Yoder's rapid-fire hypotheticals 1:05:20 The Coenen brothers to Supercross 1:09:42 Star Racing's rising rookies: Maneer, Gordon, Dudney 1:14:02 Phil's engagement news 1:15:34 Yoder signs off, ASV ad read

For nearly 25 years, Leonard Louviere has been one of the most familiar faces in Lafayette's restaurant community, serving as general manager and an investor in Zea Rotisserie & Bar. But Leonard's story in hospitality began long before Zea opened its doors in Lafayette. In this episode of Discover Lafayette, Leonard joins Jan Swift to share his journey from working in restaurants, bars and hotels while attending USL, to spending 15 years overseeing food and beverage operations at the Cajundome, and ultimately taking a leap of faith that would shape the next chapter of his life. This is a special edition of Discover Lafayette in partnership with Lafayette Travel and Eat Lafayette. We thank them for their support! “I ended up loving working in restaurants,” Leonard recalled of his college years. “The people I worked with, we worked hard. We were paying our way through everything, including school, and it was always in me to do that.” From the Cajundome to Zea After graduating from USL, Leonard briefly went into construction, building a few spec houses, but he knew food and beverage was where he belonged. The newly built Cajundome offered that opportunity. Leonard initially applied for an assistant food and beverage position and was invited to work one night as something of an audition. Several people were being considered. By the end of the week, management told him, “Nobody worked like you. We want you to come and do this.” That one-night opportunity turned into a 15-year career at the Cajundome, where Leonard eventually became food and beverage director. His next chapter began at a restaurant industry show in Chicago, where Bryan McLain, owner of Louisiana Market, introduced Leonard to the men behind the Taste Buds: Gary Darling, Greg Reggio and Hans Limburg. The longtime friends and business partners had created Semolina and were developing a newer concept, Zea. McLain had a Lafayette building. The Taste Buds had the restaurant concept. Leonard had deep roots in Lafayette, restaurant experience, and the desire to invest and work. Within about a week, they decided to make it happen. Leonard didn’t just take a management position. He invested his life savings in the Lafayette restaurant. “I was scared,” he admits. But nearly 25 years later, that leap of faith has more than paid off. The “Magic” of the Zea Menu So how does Leonard describe Zea’s food? It isn’t easily placed into one category. The menu reflects influences from around the world, but Leonard says there are Southern flavors and seasonings woven throughout, whether it’s the Thai ribs, Asian almond shrimp or corn grits. And four dishes stand above the rest. “The magic. It's Thai ribs, corn grits, Asian almond shrimp, spinach salad.” “We can’t make recipes that incredible again,” Leonard says. “We’ll never lose those four.” Consistency is critical to Zea’s success. Recipes are followed precisely, from the ingredients and proportions in the spinach salad to the preparation of every entrée. Kitchen employees are trained to meet exact specifications because a guest should receive the same dish each time they visit. Interestingly, Leonard readily admits that he doesn’t cook. What he does know how to do is hire people who are better than he is at what they do. He points to longtime kitchen manager Heath Lemoine, who has been with him for 24 years, and a management team whose members have worked together for more than two decades. “I hire people better than me,” Leonard says. “It is the reason I have succeeded.” Building a Culture Where People Stay Long-term employees can be unusual in the restaurant industry, but at Zea Lafayette, Leonard’s management team has remained remarkably stable. “We truly do love each other, without a doubt,” he says. That doesn’t mean a busy restaurant isn’t intense. It is. But Leonard draws a clear distinction between the urgency surrounding food and service and the way employees treat one another. Respect remains paramount. When hiring, Leonard says character and personality often matter more than experience. “You have to be a nice person. You have to want to deal with the public.” Employees need a sense of urgency, an understanding of teamwork, and a genuine desire to serve others. When something goes wrong with a guest, Leonard doesn’t want employees explaining or making excuses. He wants them asking a simple question: “How can I fix this?” Leonard believes everyone would benefit from working as a restaurant server for six months. Why? Because serving teaches you how demanding it can be to work with the public, how to put someone else’s needs first, and what hospitality really means. “I’m a servant. I invested my life savings, I’ve done well, but that’s all I am. I serve people. That’s it.” A Long-Awaited Transformation For nearly a decade, Leonard pushed his partners to make a major investment in the Lafayette Zea. He wanted a larger, more functional bar and a restaurant that felt fresh, comfortable and exciting. Eventually, his partners agreed, and architect Kirby Pécot helped create the dramatic renovation and expansion that guests see today. The bar was moved to the front and greatly expanded, additional seating and private dining areas were created, and acoustic panels were installed to reduce noise and make conversation easier. Leonard says the multimillion-dollar investment has delivered exactly what he believed it would: sales have increased by approximately 25 percent since the expansion. The Lafayette restaurant now employs about 150 people, up from approximately 95 before the expansion, and receives roughly 70 employment applications each week. The expansion also gives Zea more flexibility for gatherings and private events. Leonard says the restaurant has spaces capable of accommodating everything from small groups of 12 to larger events of 50 or 60 people. Creating Good Employees What is the most difficult part of running a restaurant today? Leonard didn’t say finding employees. He said, “Helping employees develop self-esteem.” His goal is to help people become proud of their work, recognize their own value and learn to do the right thing even when no one is watching. “Our one and only job is to create self-esteem for our employees.” Leonard uses a simple example in employee orientation. If he walks through the parking lot at midnight and sees trash, he picks it up because it will still be there tomorrow if he doesn’t. “Do the right thing even when no one is looking,” he tells his team. He encourages employees to learn additional positions, work harder and become more valuable so they can advance to shift leader, part-time manager and beyond. It is a philosophy that turns the conventional restaurant-industry complaint about finding good employees on its head. Leonard is focused on creating good employees by giving them an environment in which they can grow. Hospitality Extends Beyond the Restaurant Leonard’s commitment to serving others doesn’t end when he leaves Zea. For approximately 24 years, he has supported Hospice of Acadiana, including hosting a Good Friday crawfish boil at his home that most recently drew about 225 people and raised approximately $8,000 for Hospice. He also volunteers each Tuesday in Hospice of Acadiana’s Food with Love kitchen, working alongside Kent Zeringue and other volunteers to prepare approximately 750 meals for hospice patients. Delivery volunteers then bring those meals directly to patients. “I like to gather people together and do things,” Leonard says. That is true in his personal life as well. He loves entertaining at his home, eating out at local restaurants, listening to live music, dancing and especially zydeco. “I love a good zydeco band and I love a place to go and dance, without a doubt.” His love for gathering people together may be the thread connecting everything Leonard Louviere does, from his backyard to his volunteer work to a bustling dining room at Zea. “You Have to Love Every Aspect of It” For anyone dreaming of opening a restaurant, Leonard offers a dose of reality. Loving to cook isn’t enough. “You have to love every aspect of it,” he says. That means schedules, employees, long nights, teamwork, criticism, financial pressures and the intense first months of a new restaurant. Adequate capital is essential, as is experience actually working in hospitality. Most importantly, Leonard says, you need a team. “You have to hire people better than you that can do a lot of things because you can’t do it all.” After decades in the hospitality business, Leonard Louvierre still works nights and weekends, still eats Zea’s food, still walks the dining room checking on guests, and still sees himself first and foremost as someone there to serve. (Photo by Robin May.) And perhaps that explains why Zea has become more than simply a successful Lafayette restaurant. Under Leonard’s leadership, it has become a gathering place where generations of Acadiana families return, employees build careers, and hospitality is rooted in something remarkably simple: “Be kind. Treat people with respect. Do the right thing when no one is looking. And take care of the people who walk through your door.” For more information and to order their delicious food, visit https://zearestaurants.com/location/lafayette/.

Today on The Dad Whisperer Podcast, I'm joined by a new friend, Gigi Butler, founder of Gigi's Cupcakes. If you're a dad who wants to inspire your daughter to be an entrepreneur who pursues her dreams with grit, faith, and fearless ambition, you'll definitely want to listen in. And her new tv show, “In the Kitchen with Gigi” debuts next month…so the timing of this conversation about dreaming BIG is one Gigi lives out every day in her own life!

Eric G takes us on a wild ride through the kitchen and bath design world, leveraging his 35 years of experience to dish out the best (and worst) practices for renovations. Ever wondered why custom cabinetry can sometimes be a nightmare? Grab a seat as Eric breaks down the biggest kitchen remodeling mistakes that can save you time, money, and a whole lot of frustration. He reveals that most people only remodel their kitchens about once or twice in a lifetime, which means they might not have the luxury of learning from past blunders. So, he's here to share insider tips that will make your renovation smoother than a freshly painted cabinet. From the perils of choosing a custom shop to the nuances of finishes that can make or break your project, Eric emphasizes the importance of vetting your cabinet makers. He shares some spicy anecdotes from his years in the industry, including the horror stories he's seen in online groups where clients are left high and dry. We dive into the nitty-gritty of finish quality and why it's crucial to have samples that match your exact door style and wood species. Plus, Eric highlights the red flags to watch for when hiring contractors and designers, ensuring you're not left in the dust when things go sideways. As if that wasn't enough, he takes a critical look at the kitchen triangle concept and how modern kitchens require a fresh approach. Think of your kitchen as a work zone, not just a triangle where you might trip over the dog while trying to grab a spatula. With Eric's guidance, you'll be prepared to tackle your renovation project like a pro, avoiding the pitfalls that could send you spiraling into a renovation nightmare. And let's be real, who wants that? Tune in to discover how to navigate the wild world of kitchen design with confidence and flair!Takeaways:Eric G drops some serious knowledge from his 35 years in kitchen design, revealing the common pitfalls of renovations that can lead to wallet woes.The custom cabinetry myth is debunked—just because it's custom doesn't mean it's high-quality or expertly finished, so buyer beware!When it comes to kitchen zones, think prep and clean-up; placing your dishwasher and trash can wisely can save you from a culinary disaster!Avoid the 'free design trap'—getting multiple free designs can leave you more confused than ever; hiring a pro for a solid design is key!Don't let unfinished cabinetry ruin your reno dreams; if it shows up raw and unsealed, you might be in for a world of warping and headaches.Always get a signed contract with detailed design approvals before the cabinetry goes into production; it's your safety net against costly mistakes.Links referenced in this episode:aroundthehouseonline.compriceclicker.comCompanies mentioned in this episode:Price ClickerSherwin WilliamsCraftMaidAmerican WoodmarkZ LineThanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to join the Around the House Insider for access to the back catalog, Exclusive Content and a direct email to Eric G and access to the show early https://around-the-house-with-e.captivate.fm/support We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show.

The one and only Travis Pastrana joins the show for the big interview. Your SMX Insiders break down the 3 titles up for grabs this weekend in Indiana. Which Lawrence has the upper hand? Will Davies hold off Kitchen? Plus, the SMX Insiders discuss the greatness of WMX star Lachlan Turner, and whether this may be the final time you see Cooper Webb or Eli Tomac on a Motocross track.

INTRO (00:00): Kathleen opens the show drinking an Asbury Park Blonde Ale from Asbury Park Brewery. She reviews her weekend in Atlantic City performing at The Borgata. TOUR NEWS: See Kathleen live on her “Flying Cats & Marching Armadillos Tour.” TASTING MENU (1:52): Kathleen samples Frank's Red Hot Spicy Gummy Bears, Herr's Buffalo Blue Cheese flavored Cheese Curls, and Joe's Retro Sour Cream & Toasted Onion kettle chips. QUEEN NEWS (17:15): Kathleen shares that Martha Stewart takes over Netflix after Meghan Markle's exit, Dolly released an exclusive interview to People regarding upcoming projects, and Taylor Swift is nominated for 5 Emmy awards. HOLLYWOOD HAPPENINGS (26:44): HollyBobby provides the latest news in Hollywood. UPDATE (23:22): Kathleen updates on Barry Manilow's concert tour, Nashville's metro council successfully stops an AI data center from building near the Zoo, and Harry & Meghan relocate to the UK. FABULOUS LIVING BY AMY (47:32): Kathleen and her sister-in-law Amy talk about 3 perfect party appetizers to create when hosting a large group, including the ultimate charcuterie board, Amy's Artichoke Dip (which Kathleen is making on Kat's Kitchen,) and homemade pico de gallo. Follow Amy on TikTok and Instagram for more lifestyle ideas. WHAT ARE WE WATCHING (28:28): Kathleen recommends watching “Nashville” on Amazon Prime. SPORTS NEWS (1:21:19): Kathleen reads about the San Francisco Giants' new pitcher “Tugboat” Wilkinson who has started throwing an “invisiball” pitch, and “America's Sweethearts: Dallas Cowboys Cheerleaders” Netflix reality showhas been renewed. HOLY SHIT THEY FOUND IT (1:01:52): Kathleen reports on the discovery of a river otter making its first appearance in 100 years along the Bronx River. NEWS (1:03:29): Kathleen reports that Target issues an apology for a Halloween costume listing, PepsiCo has lost over $1B since making Doritos $7 per bag, Florida's retro Pizza Hut Classic restaurant is the busiest in the country, Columbia House is ceasing operations, Bonnaroo cancels its 2027 festival, Starbucks is releasing its 2027 Fall menu, the WNBA needs a remodel, and a new Yellowstone lawsuit claims Taylor Sheridan stole the idea from a pitch meeting. SPANISH PHRASE OF THE WEEK (1:33:22): The Spanish phrase to learn this week is “cuándo es tu cumpleaños” or “when is your birthday” in English. PATRON SAINT OF THE WEEK (1:28:32): Kathleen reads about St. Bernadette Soubirous, canonized after experiences numerous apparitions in her local grotto which became known as the Sanctuary of Our Lady of Lourdes, attracting around five million pilgrims of all denominations each year. FEEL GOOD STORY (1:34:42): Kathleen shares that the UK government has unveiled a $22M investment to help replace animal experiments.

How do you become happier?Professor Arthur Brooks describes 3 “macronutrients” for a happier life: enjoyment, satisfaction and meaning. Rather than chasing positive feelings, the idea is to build more of each into our everyday lives.We get into some really practical ways to do this, including:• Why being bored is good for your brain• The three times to put your phone away each day• How to make your downtime more meaningful• How to find more meaning through love, awe and spirituality

Fi is still away and her absence is being felt sharply by Jane, who is joined by Eve, back from her holidays. From her travels, she brings back some revelations and the exotic taste of M&S... Jane and Eve chat keeping your hands off the walrus, interpreting (or misinterpreting) art, AI and graduating, and lasagne in the heat. Plus, Jay Rayner, writer and food critic, discusses his new book 'Nights Out in the Kitchen'. You can check out our YouTube channel here: https://www.youtube.com/@OffAirWithJaneAndFi Our most asked about book is called 'The Later Years' by Peter Thornton. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Follow us on Instagram! @janeandfi Podcast Producers: Eve Salusbury Executive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

Just as you thought forkgate was coming to an end, now raven seems to be missing a Tupperware top. A lot of strange occurrences are happening in his house. Maybe it's a kitchen ghost.  Pinkie Mistry: Artist of the "Wings Of Wander" mural located in Sevierville, TN, inspired by Dolly Parton, joins Anna & Raven to discuss the painting and the idols legendary impact.  Sevierville resident and local business owner Ronel Raiscics, joins Anna and Raven to discuss Dolly Parton and her statue that is conveniently located right outside his shop!  What's in your emergency bag? You never know when you'll need something. Luckily, Anna comes extra stocked. It's a mom thing.  Raven claims, he should ask and ensure his friends give a “good” gift when it comes to his upcoming son's wedding. This is apparently very wrong. Fill in the blank... If you ____, that's all I need to know about you Dolly Parton lives by the fact that everyone should say 3 things they love about themselves. So today, that's what we're going to do! It's a positivity circle, thanks Dolly!  Every Thanksgiving, Robin and David go to Florida to visit her parents. Their son is a senior in high school and says he doesn't want to go this year, because there's a bunch of things being planned with his friends, like a Thanksgiving Scavenger Hunt, a Black Friday Toga party, and an overnight that weekend. Dad says let him stay behind, Mom says no. First, who knows what kind of trouble they'll get in, none of these things are school sanctioned, and he should be with his grandparents for his senior year, after he graduates and is 18, he can decide if he still wants to come. What do you think? Lori has a chance to win $2,400! All he has to do is answer more pop culture questions than Raven in Can't Beat Raven!   

In this episode of The Spoon Podcast, Mike talks with Yuta Katsuyama, co-founder of Chicago-based Onigiri Kororin, about his journey from Japan to building an onigiri business in the U.S. They discuss how a graduate school project turned into a startup, the years of experimentation it took to find the right business model, why calling onigiri a “sushi sandwich” helped win over American retailers, and how frozen onigiri could help the company expand beyond Chicago. Learn more about your ad choices. Visit megaphone.fm/adchoices

Proposed federal changes to historic preservation sites–including what qualifies for protection and who makes those decisions–has experts around the country on edge. Today on Vermont Edition: What's behind the move to make changes to a federal legal requirement known as Section 106.That law mandates federal agencies to assess and evaluate the impact of projects on historic and cultural properties around the country, including in Vermont. Two local preservation experts will discuss what could be vulnerable if the federal alterations go through. Later in the show, we'll speak with the Vermonter who was crowned this year's Miss Black USA. Harmony Edosomwan is a TV host, philanthropist, and food justice advocate who established a Winooski soul food catering company called Harmony's Kitchen. We'll find out how it feels to win the pageant and what comes with the honor.

Want to support the podcast? Join our Patreon or buy us a coffee. As an independent podcast, Shakespeare Anyone? is supported by listeners like you. In this episode, we are digging into the history of Shrovetide in early modern England. We've previously discussed Shrovetide as a possible date for the first production of As You Like It, but what did this holiday mean for the people of Shakespeare's time? We look at Shrovetide's origins as the last hurrah before the fasting and restraint of Lent to the customs that came to define it: feasting, football, cockfighting, pancakes, and festivals. We also look at where Shrovetide turns up in Shakespeare and other literature of the early modern period.  Shakespeare Anyone? is created and produced by Kourtney Smith and Elyse Sharp. Music is "Neverending Minute" by Sounds Like Sander. For updates: Join our email list Follow us on Instagram at @shakespeareanyonepod Visit our website at shakespeareanyone.com Support the podcast: Become a patron at patreon.com/shakespeareanyone  Buy us a coffee Bookshop.org: Since 2020, Bookshop.org has raised more than $38 million for independent bookstores. Shop our Shakespeare Anyone? storefront to find books featured on the podcast, books by our guests, and other Shakespeare-related books and gifts. Every purchase on the site financially supports independent bookstores. Libro.fm: Libro.fm makes it possible to purchase audiobooks through your local bookshop of choice. Use our link for 2 free audiobooks when you sign up for a new Libro.fm membership using our link. Find additional links mentioned in the episode in our Linktree. Works referenced: Brears, Peter C. D. Cooking and Dining in Tudor and Early Stuart England. Prospect Books, 2015. Foster, Pamela. "Shrove Tuesday and the British Pancake Tradition: From Mrs. Patmore's Kitchen to Your Table." Downton Abbey Cooks, 16 Feb. 2026, downtonabbeycooks.com/why-do-we-have-pancakes-on-shrove-tuesday/. Hutton, Ronald. The Stations of the Sun: A History of the Ritual Year in Britain. Oxford University Press, 2011. Olney Pancake Race, Parish Church of St Peter and St Paul, Olney, 2026, olneypancakerace.org/. Teysko, Heather. " From Pancakes to Fasting: Shrovetide and Lent in Tudor England." History and Coffee, YouTube, 11 Feb. 2026, www.youtube.com/watch?v=KHJaT3qZy_Y. "Why Do We Eat Pancakes on Shrove Tuesday?" English Heritage, 2026, www.english-heritage.org.uk/members-area/kids/kids-rule-makes-and-bakes/pancakes-shrove-tuesday/.  

Send us Fan MailIn this WTR Small-Cap Spotlight showcase, host James Kisner joins virtually with WTR's Mike McCormack on the ground in Munich with Elena Coles, Head of Investor Relations at Circus SE (XETRA: CA1), the German AI robotics company building autonomous kitchen systems for commercial and defense customers. Coles walks through the portfolio: the flagship CA-1, which cooks up to six dishes in parallel on seven square meters and is deployed with Mercedes-Benz, REWE, Meta, and the Bundeswehr; the compact CA-A cup-based system from the Alberts acquisition; and the defense-focused CA-M, which replaces a field kitchen at roughly 5% of the staff. The conversation covers the Kitchen Robotics acquisition (30+ patents and NSF certification for US entry), a new proprietary ingredients program targeting up to 45% margins on a Nespresso-style razor-and-blade model, the Secura channel partnership into German industrial canteens, and the deliberate revenue shift from 2026 into a 2027 production ramp as CircusOS subscriptions and ingredient revenue scale with every deployed system.For additional content, visit: https://www.watertowerresearch.com

With a single step, a world shattered and the stars faltered. Those who witnessed the destruction must face the future and pick up the pieces, but first they must escape the Dragon Path and return home—or at least near it. To do that, though, they'll need to capture Jonathan's airship, the Adventure Beckons, from the Creed of Oracles… This week on Perpetua: Escape the Rumbling Castle! 07 Perpetua Guide [In Progress v.06] NPCs & Monsters [PNMS] Creed of Oracles Infantry [NMCOIN] Typical Traits: Gritty, Grim Type: Humanoid Hunter Level: 10 Rank: Soldier Stats: DEX 10, INS 8, MIG 10, WLP 6 Attacks: Holy Salvo, Forceful Flurry Special Abilities: Summon Platemail Elemental Affinities: RES: Physical | VUL: Dark, Poison In-Game Description: With blessed light armor, rifle, and bayonet, Infantry make up the bulk of the Oracle's ranks. The rank-and-file soldier in the Creed of Oracles. If you decide to rush across the open courtyard when you first arrive to area of the castle, you can fight an infinite number of these guys. They aren't especially hardy, but their Holy Salvo is built specifically to knock out sturdy physical characters, so don't underestimate them! Starter Tip: If you can do it, try to dispel their summoned platemail, it'll make fighting them toe to toe a lot easier. Hovering Pyroclastic Typical Traits: Precise, Devoted, Short-fused Type: Humanoid Support Level: 10 Rank: Soldier Stats: DEX 8, INS 8, MIG 6, WLP 10 Attacks: Ignition, Volcanic Charge Special Abilities: Flying, Bracing Ash Elemental Affinities: RES: AIr, Earth [Can gain Fire] | VUL: Dark, Ice, [Starts with Fire] In-Game Description: A soldier in the robes and armor of the Creed of Oracles with flamethrower and a number of volcanic explosives at their belt. These floating demolitionists punch through your elemental defenses and their volcanic charges are like sticky grenades that give a boost to anything that hits your side of the field. Most importantly: They can cover themselves in a magical ash that will boost their might and give them a Fire resistance. Once they do this, they sort of become solid all-arounders, so it's best to knock them out before they can do that. Starter Tip: Hit them with Dark or Ice damage to bring them down to melee range! Fares, Devout Chef Traits: Tricky, Inventive, Religious, Adaptable Type: Humanoid Saboteur Level: 10 Rank: Soldier Stats: DEX 8, INS 8, MIG 8, WLP 8 Attacks: Poison Vial Special Abilities: Bottled Vigour, Enervating Powder Elemental Affinities: RES: Earth, Fire, Light| VUL: Air, Dark, Ice In-Game Description: A chef of the Creed of Oracles. Master of the Kitchen and Pantry. This guy SUCKS! I don't even mean in combat, he's fine to fight. But as a character, I hate how he can draw you into conflict. There's basically only one way through his conversation tree that doesn't draw you either into combat with him immediately (with reinforcements coming soon after) or up into the Barracks where his friends are. Personally, I prefer to just knock him out ASAP and then sneak up to the hidden passage a few rooms away. Starter Tip: If he manages to poison you, don't forget to use your IP for an Antitote. Poisoned doesn't do damage over times like in some games, instead it saps BOTH your Might and Willpower, so whether it hits a bruiser or a mage, you're in trouble!  Ushala, Conduit Traits: Mysterious, Possessed, Sacrificial Type: Demon Mage Level: 10 Rank: Soldier Stats: DEX 10, INS 8, MIG 10, WLP 6 Attacks: Heaven's Light, Heaven's Glory, Heaven's Call Special Abilities: Flying, Pressure Gauge Elemental Affinities: IMM: Light | RES: Physical, Poison | VUL: Dark | Pressure Points: Dagger, Sword In-Game Description: A member of the Creed who temporary gives their body up to be possessed by the spirit of the holy Oracles.  So, as far as I know, there's two versions of Ushala you can fight. The above is the "standard" one, which is what happens when the Gem Scene goes the way it almost always does. But I've heard that if you manage to get the gem away from the Draconic Elf safely, then Ushala can become possessed (by who? My theory is Lucena) and then she gets a second, much harder phase. Which is saying something, because even this version of her is NO JOKE. Starter Tip: If you can, hit her with Shaken and Poisoned (the status condition, NOT the damage type). All three of her attacks are based on WLP, so it helps to knock that down as far as possible. Sarithe, Shieldmaiden [NMSRSH] Traits: Courageous, Devout, Charismatic, Armored  Type: Humanoid Sentinel Level: 10 Rank: Champion (4) Stats: DEX 8, INS 8, MIG 10, WLP 8 Attacks: Face Me!, Intercepting Javelin Special Abilities: Elemental Shield, Head up, Soldier!, Not this time!, Get behind me!, Strong Will, Honest Heart!, Pressure Gauge Elemental Affinities: IMM: | RES: Light, (Can gain Air, Earth, Fire, Ice) | VUL: Bolt, Dark, Poison |  Pressure Points: Flail, Firearm, Spear, Heavy Weapon In-Game Description: A knight in elementally-charged armor, wielding a tower shield and a javelin that hums with power. Despite being fully kitted out in heavy armor, Sarithe's abilities seem designed to make her a strong support character. She keeps her crew safe not only by taking hits for them, but also by healing them, stopping Opportunities (critical hits), and granting them multiple elemental resistances. Starter Tip: Because she has a pressure gauge (from the Armidirge games), she doesn't take extra damage from the elements she's weak against. Instead, if you can hit her six times with something she's vulnerable to (including her pressure point weapon types), she'll get staggered and she loses all of her actions for the rest of the round. Be sure to take advantage of this!! Hosted by Austin Walker (austinwalker.bsky.social) Featuring Ali Acampora (ali-online.bsky.social), Art Martinez-Tebbel (amtebbel.bsky.social), Jack de Quidt (notquitereal.bsky.social),  Janine Hawkins (@bleatingheart), Sylvi Bullet (@sylvibullet), Keith J Carberry (@keithjcarberry) and Andrew Lee Swan (swandre3000.bsky.social) Produced by Ali Acampora Music by Jack de Quidt (available on bandcamp) Cover Art by Ben McEntee (https://linktr.ee/benmce.art) With thanks to Amelia Renee, Arthur B., Aster Maragos, Bill Kaszubski, Cassie Jones, Clark, DB, Daniel Laloggia, Diana Crowley, Edwin Adelsberger, Emrys, Greg Cobb, Ian O'Dea, Ian Urbina, Irina A., Jack Shirai, Jake Strang, Katie Diekhaus, Ken George, Konisforce, Kristina Harris Esq, L Tantivy, Lawson Coleman, Mark Conner, Mike & Ruby, Muna A, Nat Knight, Olive Perry, Quinn Pollock, Robert Lasica, Shawn Drape, Shawn Hall, Summer Rose, TeganEden, Thomas Whitney, Voi, chocoube, deepFlaw, fen, & weakmint This episode was made with support from listeners like you! 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Trying to plant a fall garden when your beds are still full of summer crops? You don't have to clear everything at once. A simple bed-by-bed assessment can help you decide what stays, what goes, and where your fall crops can fit. In this episode, I walk you through how I transition my garden from summer to fall, including how I decide when to remove productive plants, prepare tired soil, add compost, manage mulch and irrigation, and use space underneath taller crops. You'll also learn how I approach direct sowing versus transplants and plan ahead for garlic, onions, and winter beds. Harvest to Kitchen Learn step-by-step how I preserve my garden harvest through canning, freezing, and dehydrating. Use code PRESERVIT by August 31 for $50 off. https://journeywithjill.net/harvest-to-kitchen Key Takeaways Decide which summer crops can come out now. Identify crops you're ready to stop growing. Refresh cleared beds with about two inches of compost. Adjust bed prep for seeds versus transplants. Use taller summer crops for temporary fall shade. Chapters 00:00 – Harvest to Kitchen sale 01:48 – Assess your fall garden space 04:08 – Know what can come out 06:32 – Make room for fall brassicas 08:49 – Remove crops you're done with 11:12 – Plan what comes out soon 13:34 – Refresh soil for fall planting 15:45 – Prep for seeds and transplants 18:09 – Plant beneath taller crops 20:27 – Use temporary shade wisely 22:13 – Try relay planting 23:05 – Give brassicas enough sun 25:19 – Plan for garlic and onions 27:44 – Harvest to Kitchen reminder Resource Links Fall Salad Garden Planning Calendar: Plan your fall salad garden with planting dates that help you stay on track. http://journeywithjill.net/fallsaladgarden Friday Emails: https://journeywithjill.net/gardensignup YouTube: https://journeywithjill.net/youtube Podcast Archive: https://journeywithjill.net/podcast Recommended Brands & Products: https://journeywithjill.net/recommended-brands-and-products/ Amazon Storefront: https://www.amazon.com/shop/thebeginnersgarden Harvest to Kitchen If preserving your garden harvest is something you want to build into your routine, Harvest to Kitchen walks you through canning, freezing, and dehydrating step-by-step in my kitchen. It includes nearly 60 how-to videos and printable recipes, plus new lessons on freezer pickles and candied jalapeños. Use code PRESERVIT by August 31 to save $50, bringing the price from $149 to $97. https://journeywithjill.net/harvest-to-kitchen Disclaimer Gardening advice shared in this podcast is based on my own experience in Zone 8a (Arkansas) and from the feedback I receive from others in different gardening contexts. Your results may differ depending on your location, climate, and growing conditions. Always check your local extension service or trusted resources for region-specific guidance. Some links mentioned may be affiliate links, which means I earn a small commission at no extra cost to you if you make a purchase. As an Amazon Associate, I earn from qualifying purchases.

This is a preview of this week's bonus episode. Subscribe to TIYA After Dark on Patreon to support This Is Your Afterlife & get all bonus episodes for $5 a month: patreon.com/thisisyourafterlife.Here's another solo episode of TIYA After Dark where I give myself a starting point and an endpoint and improvise the in-between. This one is brought to you by moving to Ohio and driving to restaurants in the suburbs as well as my conversation with NEXT WEEK'S This Is Your Afterlife guest. Listen to find out who it is!I'm having fun with these. I hope you are too.I talk about: messy Chipotles, beef patties on shroom burgers, the conversation vs. the show, doing it wrong, authoritative truth, trusting your eyes.Follow TIYA, share your thoughts:https://thisisyourafterlife.com/https://www.instagram.com/thisisyourafterlife/thisisdavemaher@gmail.comMusic by TIYA house band Lake Mary:https://lakemary.bandcamp.com/https://www.instagram.com/chaz.prymek/Artwork by Matt Sage:https://www.instagram.com/matthewjsage/

Knox Brew Stories is a weekly live radio show and podcast that offers an in-depth look into the beverages, businesses, artists, and inspiring humans who make Knoxville an amazing place to be!In this episode you'll find our regular weekly news about craft beer, as well as:Brew News (5:54)Live Music with Lauren-Michael Sellers (11:11)Interview with Torrie Boggs of Real Good Kitchen (19:32)Live Music with-Lauren Michael Sellers (46:16)Next Week on Tap (54:35)Live Music with-Lauren Michael Sellers (56:59)Co-Host & Producer: Ace Preston Co-Host & Producer: Kevin SummittAudio Engineer: Clyde TimbsPodcast Producer: Asher CokerLinks for our featured Guests:https://www.instagram.com/laurenmichaelsellers/https://laylo.com/laurenmichaelsellershttps://www.bandsintown.com/a/2011669-lauren-michael-sellershttps://www.instagram.com/realgoodkitchen/https://www.therealgoodkitchen.com/Be sure to tune in live every Monday at 6pm EST at http://ChannelZradio.comAnd check out https://www.knoxbrewstories.com/ and https://www.instagram.com/suttreeshighgravity/

Chason Forehand has spent 45 years in the culinary industry—but his story goes far beyond the kitchen. After experiencing abuse as a child, Chason turned to drugs at an early age while trying to cope with rage, fear, depression, and shame. His addiction followed him into the restaurant industry, where he was often able to perform even when his life outside of work was falling apart. Then one chef changed the direction of his life. After disappearing on a three-day bender and missing the busiest shifts of the week, Chason returned to work expecting to be fired. Instead, his chef revealed that he was 10 years clean and sober himself—and that someone had once given him a second chance. He decided to pay that same gift forward to Chason, becoming his mentor and first sponsor and helping him begin his own recovery journey. That experience would eventually influence the philosophy behind Transformation Kitchen, a program created to offer people more than culinary training. Participants develop job skills, life skills, financial literacy, conflict-resolution skills, community connections, work experience, and a pathway toward living-wage employment. But bringing Transformation Kitchen to the United States hasn't been easy. After coming incredibly close to opening a U.S. location, a lease fell through just before it was supposed to be signed. Chason describes the disappointment as devastating—and shares why, after 30 years in recovery, he found himself returning to NA meetings because he knew he needed to protect what he had built in his own life. In this episode of Recovery Matters, CCAR Executive Director Stacy Charpentier talks with Chason about addiction, long-term recovery, second chances, Transformation Kitchen, the danger of attaching our identity to outcomes, and why the work of recovery never truly stops. They also discuss what Chason learned from having a door close, why strong support systems still matter decades into recovery, and why he continues to believe that Transformation Kitchen will find its first home in the United States. 00:00 Meet Chason Forehand 02:36 Chason's Recovery Journey 05:53 Addiction, a Bender & a Second Chance 07:48 The Idea Behind Transformation Kitchen 11:33 What Happens When You Put People First 14:19 How Transformation Kitchen Works 15:25 Bringing Transformation Kitchen Around the World 17:22 Why Hasn't It Happened in the U.S.? 19:55 When the Dream Fell Apart 20:19 Protecting 30 Years of Recovery 22:18 Lessons From the Setback 24:30 When Recovery Work Becomes Your Identity 26:17 "Your Addictions Will Just Morph" 27:42 What Transformation Kitchen Needs Next 30:29 What Transformation Means to Chason 31:14 What to Do When a Door Closes ----Across the Web----

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 open the mailbag and take up four great listener questions!The Seed Of Abraham by Andrew Isker is available for pre-order now! It will be shipping mid August and if you pre-order now you'll get 10% off - newchristendompress.com/abraham Brian's new album "Long Days, Short Years" is out now and streaming everywhere! briansauve.com/shortyearsLexy's book, Wisdom on Her Tongue, is back in stock and now shipping! Pick up your copy here.This episode is sponsored by: Gray Toad Tallow - Head over to graytoadtallow.com and use discount code BRIGHT15 for 15% off your order. Backwards Planning Financial - Check out Joe Garrisi at Backwards Planning Financial at https://backwardsplanningfinancial.com for all your financial planning needs!Experience the nostalgia of hand made wooden heirloom quality toys from Edwin's Heirlooms. https://www.edwinsheirlooms.com/Jeff Massey - A California Realtor serving families with honest guidance and personal service. Contact Jeff Massey @ 209-768-7775 or jeff.massey@kw.comFrench with Madame Lee offers Christian homeschool families a beautiful, living approach to learning French. Visit http://frenchwithmadamelee.com/hearth and use code HEARTH for 10% offThe Bible One App - Search for the Bible One App in the Apple App Store or Google Play Store and study your Bible without distractions. https://bibleoneapp.com/Sola Kids - Kingdom focused toys, built to bring wonder and joy to the home. Go to https://solakids.com/ and use code: NCP10 to get 10% off your order.Be sure to subscribe to the show, and leave us a 5-Star review wherever you get your podcasts! Get our new limited design shirt “Vinegar is a Psyop" https://www.newchristendompress.com/store/p/bright-hearth-shirt 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

[REBROADCAST FROM March 16, 2026] There may be no such thing as "the best," but journalist and food writer Ella Quittner didn't let that stop her from diving into ways to make "the best" scrambled eggs, pasta, meatballs, or even bacon. She discusses her new cookbook, Obsessed With the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests, in which she records her deeply researched techniques to use to produce maximal flavor with minimum effort. Cover art courtesy of the publisher   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

JJ and Kitchen discuss the differences in average draft position on various platforms, all of the injury situations (including a breaking news item while on the show) across the league, the value of a third-down back, and more. ---------- All DraftKings Customers enter a lineup into the Best Ball $20 million Headliner Contest and receive a bonus ticket for a 2nd entry! Download the DraftKings app and sign up using https://bit.ly/LateRound2026 or promo code LATEROUND! The Crown is Yours! Gambling Problem? Call 1-800-GAMBLER or 877-8-HOPENY/text HOPENY (467369) (NY). Help is available for problem gambling. Call (888) 789-7777 or visit ccpg.org (CT). 18+ in most eligible states, but age varies by jurisdiction. Eligibility restrictions apply. Void where prohibited. 1 per customer. Must enter a lineup into the NFL Best Ball $20M Headliner Contest. $25 entry fee. Bonus issued as 1 ticket to NFL Best Ball $20M Headliner Contest. Ticket reward is site credit valid for use only on NFL Best Ball $20M Headliner Contest. Ticket reward is single-use and expires at contest lock on 9/9/26. See terms at https://www.draftkings.com/promotions. Ends 9/9/26 at contest lock. Sponsored by DraftKings. #DKPartnerSee omnystudio.com/listener for privacy information.