Podcast appearances and mentions of leanne brown

Baz Richards and Leanne Brown chat with Sam Povey Hall. Sam is now connected to D'Oyly Carte Island where she's running Wellbeing classes. Sam is also known as DJ Goldierocks. She's ex Capital Radio Dance and Radio 1 late night presenter and amongst other credits is well known club DJ in Ibiza and her private clients have included Madonna, Giorgio Armani, Gordon Ramsey, David Beckham & The Prince & Princess of Wales so we might just have a little chinwag about that!

Baz Richards and Leanne Brown chat with designer Samantha McCarthy about her areas of expertise and how she is helping the Weybridge Festival team.

Baz Richards and Leanne Brown caht with Anne Headland from Elmbridge who has a knack of celebrity spotting, so Anne will be sharing her tales.

Baz Richards and Leanne Brown chat with 'Big Steve' the handyman from BBC 1's Interior Design Masters with Alan Carr.

Baz Richards and Leanne Brown chat with Willem founder of Juthan Chocolate, based in the heart of Surrey, a family-owned, artisan, bean-to-bar chocolate producer committed to crafting pure, indulgent chocolate with only a handful of high-quality ingredients.

Baz Richards and Leanne Brown talk to Mike Hardy and Emma about their cat Tilly's recent adventure travelling on it's own to Waterloo by train from it's home in Weybridge.

Baz Richards and Leanne Brown chat with Gemma Bissix, actress and star of both Eastenders and Hollyoaks about her acting career. Gemma also features in Community Life Magazine in March.

Baz Richards and Leanne Brown talks to Pavlos Contos talking about Safer Internet Day.

Michelle Ford and Leanne Brown shat to Maria Lopiano from My Mum Your Dad talking about life after the ITV show, dating over 40, behind the scenes and an update on MMYD relationships and friendships now.

We're so excited to reshare this episode with Leanne Brown, New York Times bestselling cookbook author of Good and Cheap: Eat Well on $4/Day ahead of Thanksgiving. We get into how it's possible to eat healthy while saving money and her favorite pantry and freezer winter recipes from everything toasts to hearty stews. Chapters: 00:00 Leanne Brown's journey 06:19 “Good Enough” cooking 14:16 Favorite recipes and pantry essentials 20:01 Navigating rising grocery store prices  Takeaways: Simplify meals by using fewer ingredients per recipe, such as canned tomatoes, beans, pasta, and hearty greens. Use leftovers creatively, such as repurposing them into “stuff on toast” or hearty salads. Reframe cooking as a personal and flexible activity rather than a chore. Learn more about our Finance Fixx program here. Use code PODCAST for a $100 discount. Interested in learning more about investing alongside hundreds of other women? Join us every other Monday night on Zoom at investingfixx.com. Have a question for us? Write to us at mailbag@hermoney.com. While you're at it, join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! The HerMoney with Jean Chatzky podcast is sponsored by Edelman Financial Engines. The podcast team and its host are neither employees nor clients of EFE, however, the show does receive fixed compensation and is a paid endorser and therefore has an incentive to endorse EFE and its planners. To learn more about the sponsorship, please visit PlanEFE.com/HerMoney. Please contact advertising@airwavemedia.com if you would like to advertise on our podcast, and to learn more about Airwave, head to www.airwavemedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's show, Michael Feir reviews the Tunnel Runners drama from the Play Me podcast. And AMI's Leanne Brown stops by to justify her love of all things Snoopy, capped with her Snoopy themed wedding!Show Highlights:Show Intro (00:33)Review of Tunnel Runners Audio Drama by PlayME Podcast Creators (09:29)All Snoopy Everything with Leanne Brown (23:23)

Baz Richards and Leanne Brown talks to Adam McLaren from McLaren Fine Foods with news of The Weybridge Christmas Festival and Farmers Market on the 1st December.

Baz Richards and Leanne Brown tlalk to Mary Cox co-founder of Wisdom on Wellness with news of the London Gem and Mineral Show on at Sandown Park Racecourse 23rd and 24th November.

Baz Richards and Leanne Brown talk to Woking based author Kerry Gibb about her writing.

Baz Richards and Leanne Brown chat with Lynn Parry Jones the living food chef.

Baz Richards and Leanne Brown with guest Martin Paul Cuthew Weybridge based seasoned singer/guitarist and songwriter who performed at Doyly Carte Music Island and Weybridge Festival talking about his music and there is airplay of his new single.

In Summer 2019 no one expected a summer garage anthem, but we definitely got it when AJ Tracey dropped Ladbroke Grove Electronic music aficionado Eliza Rose became inspired by underground records and female vocalists to create the ultimate sing along with her hit record Baddest Of Them All (B.O.T.A.). AJ Tracey and Eliza are part of a new school of British stars re-imagining garage music and introducing the genre to a brand new generation. Jamz and Spoony look at just how far UK Garage has come and some of the new voices creating their own UKG legacy In this episode we hear from AJ Tracey, Eliza Rose, Leanne Brown and Craig DavidArchive AJ Tracey performance at Reading and Leeds Festival 2019 Eliza Rose performance at 2022 MOBOsPresenters: Jamz Supernova and DJ Spoony Producer: Tommy Dixon Written by Tommy Dixon Technical production: Ant Danbury Additional production: Ibz David Thompson, Zayna Shaikh, Dan Jones Editor for BBC Audio: Andy Worrell Commissioner for BBC Music: Will Wilkin A BBC Audio production

Baz Richards and Leanne Brown talk to many of the town's businesses and organisations taking part in the forthcoming Weybridge Festival taking place between the 14th and 23rd June..

AMI Audio and IT Specialist, Leanne Brown joins us for the weekly Thursday Roundtable.

Backups. The one feature everyone needs but nobody has time for! Tech Expert Mike Feir continues his deep dive into iCloud's backup features, including how to manage your data and privacy. Fern Lulham says fostering respect for your body is an important step in improving your sense of self-worth. On UK Disability Highlights we explore how social pressure, childhood experiences, and disability all influence our body image. The Children's Hospital of Eastern Ontario is empowering teens to break the silence on mental health with a peer-to-peer support network. Nisreen Abdel-Majid shares the story on The Buzz. Chef Mary Mammoliti says choosing in-season produce brings plenty of benefits from flavour and nutrition to sustainability. She offers prep and cooking tips for a bundle of fresh spring picks! Arts & Culture Critic, Christine Malec shares some images and descriptions from last week's solar eclipse and reflects on why the phenomenon left a sense of unity among observers. AMI Audio and IT Specialist, Leanne Brown joins us for the weekly Thursday Roundtable.

Leanne Brown talks to Mary Hammond from Community Life Magazine with news of the March edition.

Barry Richards and Leanne Brown talk to Richard Williams, Mayor of Elmbridge, about his fundraising for his chosen charity Oasis Childcare.

Another juicy one coming up! I know I know I keep saying it!!I want to introduce you to x reality tv star and retreat host, Leanne Brown. Now you know that one of my guilty pleasures IS The Real Housewives but my conversation with Leanne went much much deeper than the show.We talk about the effects of childhood trauma and wounding, the relentless pressure of life under the lens and reflect on how perception can change as we put ourselves into different experiences. If the power of changing the way you experience the world is right up your street then please go here and order your copy of my new book, Infinite Receiving right here.Quotes "Trauma can be so small to other people.""It's up to us if we choose love or we choose any other emotion that's actually not real.""This very moment, right now, is the only thing that exists. And this very instant we have a choice to have to experience whatever emotion we want to experience in this moment."Highlights 11:51 But ultimately I didn't see myself and I didn't hear myself because I didn't really, like I say, I was lost.18:20 So there's lots of things and abandonment and rejection and everything that's sort of layered up over the years that now. 49:57 And she went back ten days later and the doctor rang and it was the bank holiday, and she panicked because she thought, oh, my God, it must be bad news. And he said, sophie, I don't know what to tell you. There's nothing there, it's gone.Find Leanne online Find Leanne on Instagram Find Leanne on FacebookFind Suzy on online: Find Suzy on Instagram Find Suzy on Facebook Find Suzy online Join The Quantum Success Hub on Telegram Faith + Action = Miracles

We're joined by AMI Tech Guru, Leanne Brown on this week's Roundtable.

Over the past year, Michael Feir has acquired a number of items for use while at home or away. This week, he talks about some of his favourite finds (8:02). What strategies can we use to boost our confidence before attending a gathering or party? Fern Lulham gives us some tips (22:06). Amazon's strict return-to-office policy is pushing more employees into quitting. Mark Phoenix has the details on The Buzz (37:25). How can you make your holiday party stress free? Mary Mammoliti pops by to give us some tips (51:42). On our Accessible Gaming segment, Markus McCracken welcomes Brandon Cole to chat about his involvement in the accessibility features of the newest Forza Motorsports video game (1:04:17). We're joined by AMI Tech Guru, Leanne Brown on this week's Roundtable (1:18:59).

Barry Richards and Leanne Brown talk to Kirsty from Chilly Billy Cashmere Accessories of Weybridge about her business.

Barry Richards and Leanne Brown and just in time for Christmas we are talking female lifestyle with Personal Stylist Bec who works out of Teddington and Jo Richardson who runs the insta site joanna@60 helping woman of a certain age embrace life...

Bary Richards and Leanne Brown talk to Father Damian Harrison- Miles, Rector of St James and Maria McLaren co owner of McLaren Fine Foods about the Weybridge Christmas Festival on the 3rd December.

Bary Richards and Leanne Brown talk to Ben Hyde-Wardle and Monica Thapar who are the Youth Hub Coordinators for the Department of Work & Pensions and who are based out of Brooklands College will be talking about their work in supporting the Youth in our local community.

Barry Richards and Leanne Brown talk to Pippa Tucker-Brown with news of an Autumn Community Art Exhibition on Tuesday 28 November from 11am to 4pm at the Tesco community room in Addlestone. It's free and open to everyone.

Barry Richards and Leanne Brown talk to Luke Warner a professional photographer from Woking about his career and business.

In this episode Matt Hall is joined by The Real Housewives of Cheshire star Leanne Brown. Leanne talks about her time filming the reality show, the lessons she learnt and the life changing journey she's been on since leaving.   Please make sure you subscribe to the podcast channel and also don't forget to start your FREE 14 day trial in our Membership HERE: https://www.matthalllifecoach.co.uk/start1656771510677   Follow Matt Hall at:  Instagram: www.instagram.com/matthallofficial/ TikTok: https://www.tiktok.com/@matthallofficial11   Follow Leanne Brown at: Instagram: https://www.instagram.com/leanne_brown_1111/

Barry Richards and Leanne Brown talk to author Sam Dennis about his recently published biography 'Nose Dive' tackling the unspoken pain of failed relationships and a chaotic lifestyle finding himself in a dire situation that he nearly didn't make it out of... 

Barry Richard and Leanne Brown talk to Stefan J Kenson who runs CC Business Directories and a host of Facebook Group sites about the business model and how he got started.

Barry Richards and Leanne Brown meet many of those taking part in last Saturday's Virginia Water Trail.

In this powerful episode I speak with embodied cooking teacher and author Leanne Brown. Leanne's the author of Good Enough, a cookbook about developing self compassion and authentic connection through the act of cooking, as well as Good and Cheap, a cookbook built around feeding yourself on a budget. She also publishes the newsletter Embodied Cooking with Leanne Brown.Leanne and I talk about how to nourish ourselves in times of grief and loneliness. Leanne shares her own story and offers a simple but powerful practice for feeding yourself during times of sadness, when perhaps you don't want to eat but know you should. She shares tips for how we can become our own parent and feed ourselves with compassion. We also talk about what it means to be embodied in the kitchen, and how embodiment can not only bring more ease and joy into cooking, but also connect us to our deeper selves. We talk about the pleasure of presence—of being fully engaged with our senses, and how preparing food can teach us about our deeper divinity.There's so much magic in this conversation. I think you'll gain a whole new perspective about how you can best feed yourself both in times of despair and in times of joy. Food can be a beautiful tool to help us remember that we are always supported by our deeper selves.*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/*Find Leanne on Instagram: https://www.instagram.com/leanneebrown/*Good Enough, by Leanne Brown: https://amzn.to/3AwPF6u*Good and Cheap, by Leanne Brown: https://amzn.to/3Vb6E7M Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Cooking can be intimidating. And approaching a new style of cooking or reducingCooking can be intimidating. And approaching a new style of cooking or reducing a staple in your diet can add to the stress. This week we sat down with intuitive cooking guru, Leanne Brown, author of the viral cookbook Good and Cheap which was downloaded 15 million times, to talk about her philosophy of embodied cooking. We discuss: Eating well on $4 a day. Cooking as meditation. Overcoming fears and anxieties in the kitchen. The importance of making bad food. Visit her Embodied Cooking website here Check out her cookbooks here

Barry Richards and Leanne Brown talk to Shelle Luscombe about 50 fundraising challenges completed in the 500 days following her 50th birthday. Shelle was a finalist in Just Giving's creative awards 2022 raising £11,000 for Alzheimer's Research UK.

Barry Richards and Leanne Brown talk to Mary Hammond from Community Life Magazines about the November Magazine and the Grace Dear Trust.

Host Anna Borges shares her secret past of being a Tumblr fitspo influencer and unpacks women-targeted diet tips with Good Enough cookbook author Leanne Brown. Anna and Leanne chat about owning our food choices to stop judging ourselves and reframe nourishment. You can find information on Leanne Brown and all her cookbooks on her website. Hey Mood Ring listeners, we want to hear what you think about Mood Ring! You can help us out by filling out a short audience survey: moodringshow.org/survey Follow Mood Ring @moodringshow Follow Anna ​​@annabroges Mood Ring is a production of American Public Media and Pizza Shark! 

Hey gorgeous souls and welcome to my 221st podcast episode and Season 5! I'm excited to share with you this week an interview with reality TV star and meditation teacher Leanne Brown! I hope you enjoy this episode xxLeanne's website - https://www.youtube.com/c/LEANNEBROWNOrder my NEW #1 bestselling book Positively Wealthy - https://emmamumford.co.uk/positivelywealthy/My NEW Manifestation Membership - https://emmamumford.co.uk/manifestationmembership/1-to-1 Spiritual & Business Coaching Sessions - https://emmamumford.co.uk/life-coaching/My Amazon Book Recommendations - https://emmamumford.uk/2YvIh78My Law of Attraction Shop (Oracle Cards/Merchandise/Planners) - https://emmamumford.co.uk/shopFREE Spiritual Queen Weekly Worksheet - https://emmamumford.uk/2OFsykSJoin My FREE Law of Attraction Facebook Support Group - https://www.facebook.com/groups/722583187942837/Order My First Book Spiritual Queen + FREE Webinar - https://emmamumford.uk/2yXADqYDon't Forget To Subscribe x-------------------------------------------------------------------------------------

If you consider nuking a can of soup cooking dinner, if you live off takeout or drive-thru, if your plates never live up to their Instagram inspiration, Leanne Brown understands. The author of budget cooking guide "Good and Cheap" and new book "Good Enough," Brown is dedicated to understanding the reasons people don't cook and helping them surmount them. On this episode of Extra Spicy, Brown and host Soleil Ho get "subterranean" on the issues that keep people out of the kitchen, TLDR recipes and how eating an apple can fight capitalism. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen now (33 min) | Good Enough Cooking for our real, messy lives, with cookbook author Leanne Brown.

“Sometimes I’ve just shoved some granola in my face, because I knew that I needed to have some fuel in my body. I didn’t really enjoy it. And that’s okay. That’s absolutely appropriate for that moment.”Welcome to Burnt Toast! This is the podcast where we talk about diet culture, fatphobia, parenting, and health.Today I am chatting with Leanne Brown who is the author of the cookbooks Good and Cheap and Good Enough. Leanne focuses on making cooking more accessible and affordable. She also does a lot of important work challenging our perceptions around what cooking should be and how we can make it into whatever we want it to be, including stuff on toast or bowls of cereal. If you’re feeling stressed about family meals or about feeding yourself, or if cooking is feeling hard for you, whether it’s because of who you’re feeding or your relationship with food: Leanne’s work may be a helpful starting point in terms of growing your confidence around food and cooking and recognizing what’s useful and what’s not useful. If you enjoy this episode, please subscribe, rate and review us in your podcast player! And subscribe to the Burnt Toast newsletter for episode transcripts, reported essays, and more.PS. The Burnt Toast Giving Circle is almost to $9,000! We are so close to our goal. And if you’ve been thinking about joining, we still need you! Here’s the Burnt Toast episode where I announced it, ICYMI, and the link to donate.Episode 40 TranscriptVirginiaHi Leanne! Why don’t we start by having you tell us a little bit about yourself and your work?LeanneI’m a cookbook author, but at the same time, I don’t think that that really describes what I do. It’s certainly a huge part of what I do—I love the creating cookbooks aspect. What I really want to do is welcome anyone and everyone into the kitchen. And I think I have a particular soft spot in my heart for people who don’t really think of themselves as cooks or aren’t necessarily as naturally attracted to cooking. I believe that they have a place in the kitchen. Becoming comfortable with cooking—not even cooking but simply making food for oneself and for those in your life that you want to make food for—brings so much empowerment. My passion is in connecting with people, and finding a way to make peace with food in your life. VirginiaI am someone who loves cooking, but I’m also very big on not putting cooking on such a pedestal, because it’s so often held to these impossible standards. So I went on this little journey reading your work where at first I was like, Oh sure, cooking solves everything, fine. And then I was like, Oh, wait, but she’s also saying it’s okay if you don’t like cooking!LeanneWhen I introduce myself as a cookbook author, it puts me into the world of food media. Which is all these videos, TV shows, and beautiful magazines, and it’s all this glorification of food. There’s obviously a place for that. I think it adds so much to our lives and our culture. There’s this artistic aspect to it, and there’s so much beauty in it. But at the same time: I hear from so many people who say, “Oh, I’m a terrible cook.” Why are any of us judging ourselves like that? So long as you’re able to feed your body every day, that’s really all that matters. I’ve been going through a lot of family emergency stuff and that means that I don’t have a very big appetite a lot of the time because I have a nervous tummy. So sometimes I’m just like, well, I just shoved some granola in my face, because I knew that I needed to have some fuel in my body. I didn’t really enjoy it. And that’s totally okay. That’s appropriate for this moment. There are so many times in life like that and I shouldn’t internalize them as ‘I’m a failure,’ or ‘what kind of a cook am I?’ But I’ve gone through periods of life where I’ve felt that way. So I really want to share this message with others, because I think it’s such an important balance to all that beautiful, curated stuff that we see all the time.VirginiaAs you’re talking, I’m just thinking: Why do we expect ourselves as home cooks to live up to this standard? It would be like expecting to do your taxes as well as a professional accountant or solve your own medical crisis. We need professionals! Cooking is a professional skill. And it’s this thing we have to do day-to-day. But why do you expect yourself to execute it like someone who’s had years of training and has a whole team and a huge budget? I feel like this has to be somewhat rooted in the way we devalue cooking as women’s work. We’re socially conditioned to have cooking be a default part of our gender identity, so it’s not valued or made visible—and yet we’re also expected to be effortlessly great at it. LeanneWe could absolutely do a whole episode trying to unpack that. VirginiaWell, let’s talk about the new cookbook. So it’s called Good Enough and it is so much more than a cookbook. It’s a different genre of book because you have recipes—and the recipes are wonderful—but then you have just essay after beautiful essay. Many of them are about why it is okay, and even necessary, to lower the bar and to lower our standards around food and ourselves. You’re giving us permission to do less. Tell us a little more about what made you want to write a cookbook that essentially gives people permission not to cook.  LeanneThat’s such a great way of framing it. That’s exactly what I’m doing! So my last book, Good and Cheap was a book created for people on a very, very tight budget, people who are on a food stamps budget. It was this surprise hit. It sold really well, a ton of people were interested in it. It was also this project that was created to be freely available for people. So I ended up traveling all over the country and getting to meet so many people from so many different kinds of backgrounds. And I kept having this one experience over and over and over, where someone would come up to me and they’d say, “Oh, I love what you’re doing. This is so cool. But I am hopeless. I’m a terrible cook.” This really, really struck me and I just couldn’t stop thinking about this. I would try to have a deeper conversation. I’d say, “What makes you say that? Why have you judged yourself this way?” And it was almost always something so innocuous, like, “My kid doesn’t like my food,” or I’ll never forget this woman who said she put on a dinner party, and she said, “I poisoned someone.” I was like, “Oh my gosh, that sounds terrible.”VirginiaThat, you could carry with you for a bit. LeanneI get that. But then I delved deeper into it and it turned out that a person was allergic to something and they just hadn’t disclosed that to her. VirginiaOh, well, that’s not on her!LeanneRight? I know! Oh, it’s so heartbreaking. But there are these experiences that we carry around with us. There just needs to be more to support these people. Because I can see this longing. They are walking toward cooking, toward food. They want to have a good and healthy relationship with it. And yet they feel less than for some reason or other. My heart went out to them. I also had to notice that I was seeing myself reflected in that, to a certain extent. I’ve always been, I think, naturally gifted with cooking and food. But a year or so after Good and Cheap came out, I got pregnant and I ended up being really, really sick, for longer than the first trimester. I was really ill, really nauseous everyday. Throwing up a lot of the time. Food was just not a fun place for me. And I found myself having an identity crisis. If I can’t do this, who am I? What do I even have to offer? What do I do? How do I approach this? Everything I’ve ever said to people, is it all a lie? And then, in the early days of parenting, when life changed so much, my relationship to cooking and to how I fed myself was also changing all the time. I realized we need to change our approaches to cooking all the time, depending on which phase of life you’re in, and what is going on. No one really talks about that. It’s all about like, you’re good cook or you’re bad cook and that’s just such nonsense. It’s so disempowering, and it leaves us so confused. I wanted to create something that talked about cooking as a part of our real messy lives.VirginiaI want to spend a little more time on this thing you noticed, of people feeling like they need to apologize. I interview people a lot about their relationships with food, and I see this all the time too. We’re all conditioned to apologize for how we eat, whether that’s our cooking ability or the fact that we’re eating someone else’s food. It’s that thing of apologizing with, “I can’t believe I’m having the third brownie.” I would love to hear more on how you’ve been working to break that cycle for yourself?LeanneI think the journey begins in the noticing. Noticing and then asking, why do I feel compelled to apologize when someone is offering me food? What if I didn’t do that? What if I believed that this person who is offering this genuinely wants me to have it? What if I took them at their word and just did what my body is wanting right now, which is to take another brownie? And then I can appreciate that and thank them for it. What if I did that, rather than apologizing for how I’m not showing up in this gendered, sort of perfectionist way where we’re supposed to “only take one” and not eat indulgent food and not be a bother to others or not be an inconvenience?The last chapter in the book is about putting on a dinner party. I think having people over is often what we’re motivated by when it comes to cooking. Like, “I want to put on a big show for others.” But I think it should actually be one of the later steps. It’s really important to learn first to feed yourself, in your life. Because otherwise, you’re only seeking others’ approval around food, and that it’s never going to really feel good enough, right? Like, no matter how much they say, “We love that it’s great,” if something inside you is like, I don’t know if I deserve that, it’s never going to feel like enough. So I think it’s important, when you have people over, to be honest about “this has been a lot of work for me.” And to really welcome them into your home and really offer with full openness, that you want to love them. For me, having people over and feeding them, is an act of love. And I think I’ve always tried to minimize that act by being like, “Whatever. It’s no big deal.” Because it’s uncomfortable. It’s vulnerable to be like, “I love you so much that I went to the store and got all these things and obsessed over this. And I worked really hard on it and here it is. And now I hope you like it and if you don’t, I still love you and that’s okay.” That is just a lot to hold! So, I think about, in that moment, when I, as the visitor, want to do that thing of, “Oh, I won’t take too much,” it helps to remember that when I’m in their shoes, I want people to take it! I want them to like it! I want them to feel that joy, I want to feel that connection. We’re so often doing this dance of connection where we all long to be in true, intimate connection with others, but it’s terrifying. There’s this will-you, won’t-you, do you like me as much as I like you? All that comes up. It’s hard. VirginiaI’m thinking about that standard we talked about where not only do we expect ourselves to execute meals like professional chefs, we also want the work of it to be invisible, right? That’s what you’re talking about when you have people over but trying to hide how much that is an act of love. You don’t want them to know that actually your kitchen was a wreck an hour ago. You don’t want them to see the dishes. You don’t want them to know how much you stressed about whether the sauce turned out right. Is this the legacy of Martha Stewart? We feel like we have to effortlessly present a meal to communicate love. But all that really does is devalue the labor further. Because we’ve made it invisible.LeanneAnd it puts up a wall, too. It’s a way of shutting people out from the truth of your experience. Because it makes you look anxious or it makes you look like you care too much. It’s so self-defeating. Because I actually want people to know how much I care.VirginiaSo do you leave the dirty dishes in the sink before people come over? Or do you still ry to get it all cleaned up? LeanneI think for the longest time, I absolutely would always clean up. And to be honest, I think sometimes I still do, just out of practicality. Because I do tend to clean as I go when I’m making food. But I’ve really tried to make it a practice that when people exclaim over a meal, I don’t say, “It was nothing.” I say, “Thank you so much for noticing. I worked hard on it.” And I try to allow people to help. It was my daughter's fifth birthday a couple of weekends ago. I was trying so hard not to do everything myself. We had some friends from out of town over a little early and I tried to keep stuff aside for them to do when they would arrive and to allow others to help me. It kind of worked. But it was hard. Because when you don’t do everything yourself, you also have to release your own standards and your own perfectionism. When you ask others for help, they may not do it the way you want them to. And that’s okay, actually! It doesn’t mean they don’t care and they don’t love you. That’s part of being in community.VirginiaAnd maybe the end result is better for it. Even if it doesn’t align with that Instagram version of the meal that you felt like you were supposed to be executing. Maybe there’s something more beautiful in that fact.LeanneYes. Why did it need to be that way for it to be okay? The answer really is just building more awareness around all the ways in which food is just so inextricably linked with connection for all of us, with connection with ourselves, and then so much with others and the way that we want others to view us.VirginiaSince you mentioned your daughter, there was a quote in a profile of yours in Input Magazine that I loved: People tell me, ‘Oh, your kid must eat so well because you’re a cookbook author,’ but I eat takeout all the time,” she adds. “I frequently skip meals. My daughter eats way too much mac and cheese, just like every other kid. There is no “right” way to feed yourself. Where do you think your ideas about the “right” way to feed yourself have come from?LeanneFrom the sea we swim in. From diet culture and food culture. And I think for me, personally, I have long wanted to be seen as a good person. What I’ve had to reckon with is: That idea comes from outside of me. It is a performance for others.  Say I’m with a group of other food industry people. To be a “good” eating performer there would be to be an adventurous eater, to eat everything that’s there. And say “It’s no big deal. Of course, I’ve had this a million times.” That might be the way that we perform goodness in that space. Maybe at a children’s birthday party, at least in certain socioeconomic situations, it would be about making sure you have a lot of veggies and really healthy snacks. So we’re all performing how much we care about making sure children eat a variety of fruits and vegetables. That is the the way in which nutrition absolutely has become conflated with morality. They have really nothing to do with each other. VirginiaYou said your daughter is five now. Does feeding a kid look different than you would have expected?LeannneYou know, I’m doing my best. I try not to get hung up on what she eats in a given day. I really, in general, try not to analyze it too much and to trust. I think that’s something that I’ve learned from my daughter over these last years: To trust myself and to trust her. So often it can feel like, oh my gosh, they’ve been doing this behavior, they’re not eating something, or they’re not sleeping—you know, sleep is always such a big thing. And it feels like something is wrong. But when you look at it, it’s really that this is inconvenient. For me, as a parent, this is challenging. Like a kid being like, “I literally only want to eat mac and cheese.” Yep, that’s very challenging for us. So often we think this has to be a problem because I’m feeling so challenged by this. I’ve found that I have to ask, “Is this really just challenging for me? Or is this an actual problem?” And mostly, it’s “This is really challenging for me, but this is also normal.” And it’s okay. It’ll shift. And it always does!VirginiaYes. It’s often helpful to step back and say, “Is it a problem for me? Like, is there a real health concern with the way they’re eating? Or is it a problem for me because they’re not eating in the way I wanted to perform my child eating?”LeanneIs it embarrassing to me that my child will only eat white and yellow food? Does that make me feel like I’m a bad parent?It’s so normal during this age, and even a lot older, for them to restrict the amount of foods that they’re eating and to be really easily disgusted by new foods. It’s just exactly what their bodies are supposed to be doing because of this biological imperative that’s millions of years out of date. And it’s very annoying, but it’s still there. It’s a real thing they’re feeling in their bodies. Millions of years ago, if they were off in the woods and they ate an unfamiliar food, it could kill them. And their bodies still have that programming. So when you see your child’s nose wrinkle up and they look scared, they are! They’re not faking it. They’re not pretending to have that “I’m almost going to throw up” response. That’s real. I think that can bring a warmth and compassion, frankly, to the hearts of parents. Like, Oh, right. This is hard for them because this is a real thing that they’re experiencing. That, I think, is what brings in compassion and patience, which is really what parents need more than anything. VirginiaThis makes me think of where we started this conversation, about apologizing. Because so often we feel like we have to apologize for how our kids eat. LeanneYes! And how does your kid feel if you’re always apologizing for them? Because they’re listening all the time. You’re giving them that message of something’s wrong with them. And I think something’s not wrong with them almost all the time. VirginiaAnother thing I want to talk about was meal planning. You talked about, in the book, how you almost never meal plan. I love this. I have a lot of complicated feelings about meal planning. Do you still not meal plan? Do you aspire to do it? LeanneI do aspire to do it. I lately have been building more and more drive towards that. For simplicity, and to relieve some mental load, honestly. When I was younger, I loved to cook. It was such an important part of my life and it was something where I expressed my creativity, and it was fun. And I had a regular nine-to-five and so I could dream about what I was going to make for dinner. It was really meaningful to not decide and to just go with the flow. But where I’m at now, it would be so helpful to just not have to stress about that for multiple hours in the day. I would really like to get my my act together, and just have a basic meal plan figured out. That’s the place in my life that I’m at now, where I want to relieve myself of so much overthinking about food.I think recognizing that in the past, I really relied upon food as a source of pleasure in my day. And now, I am finding a wider variety of places to find pleasure. I’m not as reliant on food as the only place for pleasure. VirginiaThat’s interesting. LeanneThat is a growth for me.VirginiaThat’s kind of how they got me with meal planning, too. I still get very frustrated with the current culture of meal planning, and the performative aspects of it and how it can lead into all that perfectionist stuff, particularly for women. But yes, the reality of my life in a household with two working parents and two young children is that these decisions have to get made. And realizing that 5pm Me is so much happier when I’ve made the decision already.LeanneThere’s this point where it’s not serving you. When you’re just doing it because you haven’t figured out a better way.VirginiaSomething else I’ve found helpful, and that you do so well in your work, is to distinguish between: When are we cooking for pleasure? Like, when is it a weekend of puttering around in the kitchen that’s relaxing and creative? And when is it just getting dinner on the table? Let’s recognize that one is work that has to happen, and someone’s got to do it. And it’s really valuable labor, but it’s okay to not find it creatively fulfilling, LeanneTotally. And if making it creatively fulfilling is something that you value, there could be a way to work with yourself, or your kids, maybe, in the planning part, to find some creativity there. VirginiaYes. And I’ve saved myself that work of having to figure it out in the moment when everyone’s tired and hungry.LeanneRight, which is so predictable. What universe do I live in where I actually think I’m going to get smarter and more creative the later it gets in the day? I’ve lived in this body for 37 years and yet I still haven’t figured that one out.Butter For Your Burnt ToastLeanneI have gotten so into my yoga practice over the last year and a half. For me, what has been so beautiful about it has been developing a really different relationship with my body. I can notice more of the signals that are happening in my body because of that practice. And I have noticed how much it affects me outside of the actual time practicing. Like being able to notice and honor that I have a nervous stomach. And that makes sense because the stomach is a place where we digest food and we ask it to do that, but it needs to do that when it’s calm, and it’s not right now, so that’s okay. And of course, I’m not calm right now because there’s something difficult that’s going on. This practice happens to have been the place where I’ve really connected to that. For me, that’s been transformative because I’ve always looked so much outside myself. I love learning and want to connect to outside sources and learn more about the world and others, and what other people think and history and all of that. But there’s something so profound about being able to listen inward, and to trust our own bodies and our minds and to trust the wisdom that’s actually already there.VirginiaMy butter this week is libraries. I am a really big fan of our local library for many reasons. But the children’s librarian at our little town library just started a book club for elementary school kids. My eight-year-old is going and it is the happiest hour of my month, watching this group of seven- to nine-year-old girls. It’s all girls at the moment, but boys can join the book club, too! But for the moment, it’s this group of girls and they are all lit up talking about whatever book they just read. Seeing this love of reading thing is great, but also watching this group of girls find this connection and this confidence. They’re all talking over each other, they’re not waiting to raise their hand. They’re just so enthusiastic and this amazing librarian is cultivating this whole thing with them. LeanneThey’re learning that books are not this solitary thing! They are a beautiful, solitary, peaceful experience and they are something you can talk about with each other.VirginiaI’ve been working on this chapter in my own book about puberty, so I’ve been thinking a lot about how a lot of girls shut down in the middle school years. Just seeing these girls having this experience now of being loud and proud of their knowledge and taking up space with that. I’m just like, yes. Go Libraries! So shout out to local libraries for doing amazing work. We’ll also say, as authors: Supporting libraries supports authors, too. I think so often, people are like, “Oh, I’m sorry, I got your book from the library instead of buying it.” But it is really helpful because if libraries know that people want this book, they buy more copies. It’s all helpful! Well, Leanne, thank you so much for being here. I want everyone to check out Good Enough. Tell listeners where they can follow you and find out more.LeanneMy website is Leannebrown.com. And I’m on Instagram from time to time @LeanneEBrown and I would just be oh so delighted to hear from you anytime. If you want to talk about more deeply about any of this stuff, please do reach out. I’d be thrilled to hear from you!VirginiaAwesome. Thanks for being here!The Burnt Toast Podcast is produced and hosted by me, Virginia Sole-Smith. You can follow me on Instagram or Twitter.Burnt Toast transcripts and essays are edited and formatted by Corinne Fay, who runs @SellTradePlus, an Instagram account where you can buy and sell plus size clothing.The Burnt Toast logo is by Deanna Lowe.Our theme music is by Jeff Bailey and Chris Maxwell.Tommy Harron is our audio engineer.Thanks for listening and for supporting independent anti-diet journalism. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

Today on the AJ Roberts Show we are delighted to have the amazing Leanne Brown join us to share all about her journey over the last couple of years and becoming extremely connected to her divine self, physically and mentally and how we can all do our bit to take ourselves to much higher heights by making small and simple changes. To contact Leanne reach out to her on: Withloveleanne.co.uk @with.love.leanne @leanne_brown_1111 @divine_feminine_retreats_ Ickonic.com to subscribe to the DIVINE show @ickonicdivine The AJ Roberts Show is proudly sponsored by Zuddha Water - 9.0ph Alkaline Water, the best hydration you can get: www.zuddhawater.com And, The School Of Natural Health Sciences - Your go to place for all your online natural health course - https://naturalhealthcourses.com/

Leanne Brown's wildly popular and NYT bestselling cookbook Good and Cheap: Eat Well on $4/Day showed us that kitchen skill and resourcefulness—not budget—are the keys to great food. Brown returned (virtually) to Greenlight for the launch of her new cookbook, Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen. Good Enough champions a different yet complementary approach to food and cooking through the lens of self-care, mental health, and the embrace of imperfection—because who hasn't eaten a handful of nuts over the sink and cold pizza for breakfast? In conversation with cookbook author, kitchen ingenue, and her real-life friend Hawa Hassan (In Bibi's Kitchen), Brown held forth on community, the sea change in home cooking over the pandemic, and focusing less on the outcome than the experience of cooking. (Recorded January 13, 2022)

Host and restaurant critic Soleil Ho returns for a brand new season of The Chronicle's food and culture podcast, Extra Spicy. Launching March 28, 2022, Season 3 dives into topics like the food world's unionization boom, the intersection of mental health and cooking, plus foraging for fungi on TikTok. Guests this season include renowned chef and philanthropist José Andrés of World Central Kitchen, Oakland restaurant owner and community organizer Maria Alderete, chef and author Leanne Brown, and many more! Subscribe and listen to new episodes each Monday wherever you get your podcasts. | Unlimited Chronicle access:sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Jesse Sparks is joined by award-winning cookbook author Leanne Brown to talk fantasy novels, pantry pastas, and being kind to yourself in the kitchen.

Leanne Brown talks about how she confronted her perfectionism in the kitchen and learned to be content with her cooking skills. She talks about her new cookbook, Good Enough, and how she helps people become more confident in the kitchen. Learn more about Leanne Brown here: https://www.leannebrown.com/ (https://www.leannebrown.com/) LIMElight with Jessie is part of the WGRT 102.3 FM Podcast Network. For the latest episodes of all of our featured podcasts, visit our website here: https://wgrt-1023-fm-podcast-network.captivate.fm/ (https://wgrt-1023-fm-podcast-network.captivate.fm) WGRT's LIMElight with Jessie is produced by the following team members: Executive Producer: Jessie Wiegand Audio Engineer: George James Administrator: Jessie Wiegand Marketing: Jessie Wiegand Follow Jessie on Instagram here: https://www.instagram.com/wgrt_jessie/ (https://www.instagram.com/wgrt_jessie/)

In this episode of Eat, Drink, Think we're digging into the important issue of Hunger. Unfortunately, it's more timely than ever. Last year saw the first uptick in food insecurity in America in years because of the COVID-19 pandemic. Our guests are: Ben Perkins, CEO of Wholesome Wave, a national nonprofit working to increase access to healthy food for all. Before joining Wholesome Wave, Ben held leadership roles with the American Heart Association and the American Stroke Association. He's also an ordained minister with a master's degree from Harvard Divinity School. Leanne Brown, author of the cookbook Good & Cheap: Eat Well on $4 a Day. The book began as her Master's thesis project in food studies at NYU. She wrote it to help people on a tight budget, especially SNAP recipients. She has always offered the book as a free PDF and it's been downloaded more than 15 million times. Mark Winne is a food activist who's worked on issues related to hunger and nutrition for 50 years. He's an author and a Senior Advisor to the Food Policy Networks Project at the Johns Hopkins University Center for a Livable Future. His most recent book, Food Town USA, explores seven often-overlooked American cities that are now leading the food movement.