Podcast appearances and mentions of Lisa Steele

“I didn't question it. I howled.” In this episode of Fictional Hangover, Amanda and Claire talk about numerous PSAs in this book about werewolf mean girls with murder: wash your g'dang hands! call someone by their preferred name! don't desecrate graves! have an adult alpha! wear what makes you feel comfortable! … and then the sexy screaming starts in their discussion of Squad by Maggie Tokuda-Hall and Lisa Steele.

Today's guest is Lisa Steele. Lisa is a fifth-generation chicken keeper, Maine master gardener, TV personality, and founder of Fresh Eggs Daily, her brand and blog devoted to backyard chickens, gardening, and seasonal living. Lisa is also a cookbook author and recently released her new book, “In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients.”  Lisa joins host Jessie Sheehan to talk about growing up across the street from her grandparents' chicken farm, baking angel food cake with eggs from the family flock, and how raising chickens led to her blog, books, TV show, and natural poultry product line.  Lisa also walks Jessie through her recipe for pannukaku, the Finnish oven pancake with a custardy interior and puffy, golden brown exterior. Lisa's version is savory with a ricotta honey whip, peas, asparagus, soft-cooked eggs, and honey mustard dressing. Click here for Lisa's Finnish Oven Pancake with Ricotta Honey Whip, Peas, and Asparagus from “In Season.” Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Lisa: Instagram, website, “In Season” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

In this week's episode of The Beet, Jacques chats with backyard chicken expert Lisa Steele about why chickens might just be the hardest-working members of the garden team. From weed patrol to soil-scratching benefits, they discuss how chickens can boost your growing space while earning their keep. Plus, Lisa shares practical tips for getting started with a backyard coop without getting in over your head. Connect with Lisa Steele: Lisa Steele is the O.G. of backyard chicken keeping, sharing expert flock advice since 2009. From her farm in Maine, she's built a trusted resource with hundreds of practical articles on raising chickens, ducks, and geese, as well as gardening and DIY coop projects. She's also the author of The Fresh Eggs Daily Cookbook, a Publishers Weekly starred pick and Amazon Editors' Pick for Best Cookbooks, Food & Wine. Find more from Lisa on her website: https://www.fresheggsdaily.blog/ Find more from Lisa on Instagram: https://www.instagram.com/fresheggsdaily/ Support The Beet: → Shop: https://growepic.co/shop → Seeds: https://growepic.co/botanicalinterests Learn More: → All Our Channels: https://growepic.co/youtube → Blog: https://growepic.co/blog → Podcast: https://growepic.co/podcasts → Discord: https://growepic.co/discord → Instagram: https://growepic.co/insta → TikTok: https://growepic.co/tiktok → Pinterest: https://growepic.co/pinterest → Twitter: https://growepic.co/twitter → Facebook: https://growepic.co/facebook → Facebook Group: https://growepic.co/fbgroup → Love our products? Become an Epic affiliate! https://growepic.co/3FjQXqV Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to the LoCo PULSE as we kick off the first week of May with fresh community news, events, and highlights from across Northern Colorado. This week we're celebrating business growth, gathering opportunities, and the vibrant arts scene that makes NoCo special. What's moving features Miles Beyond Running Community wrapping up support for Mandy Mullen at the Cocodona 250 in Arizona (catch episode 267 for the full story on that incredible 250 mile race). Their next big event is the Weld Your Metal Running Festival May 30th and 31st, featuring distances from 7K all the way to 100 miles on a private 146 acre property with camping, glamping, sauna, cold plunge, and mountain views. The Windsor Chamber of Commerce is making major moves under executive director Norma Perez, adding over 120 new members in just nine months. They've built an impressive slate of networking opportunities including the Strength of Windsor Men's Group, Women of Windsor, Wake Up Windsor coffees, and the WISE Young Professionals Group (Windsor Inspiring Successful and Engaged). Austin Hannon and his fiancée Micah are taking over ownership of the FoCo Food Truck Rally, bringing fresh energy and community awareness to this beloved summer gathering. Austin also works for Visit Fort Collins, making this partnership a perfect fit for growth. Community gatherings include Ginger and Baker hosting an exclusive farm event May 18th with Lisa Steele, author of In Season. Meet Ginger's flock of chickens, enjoy Q&A with the author, and taste recipes straight from the cookbook. Night on the Town returns to downtown Loveland every second Friday from May through October, with the first event this Friday featuring late shop hours and free museum entry. Saturday brings the Past and Progress Tour through four historic downtown Loveland buildings, with morning and afternoon tour times available for $10. Keeping the beat highlights Story Swap at the Lyric Cinema every first Thursday, featuring live storytelling where none of the stories are known in advance. May 7th's theme is Family Lore, with Hello's and Goodbye's coming June 4th. ABBA Euphoria brings the ultimate ABBA tribute show to the Rialto Theater May 9th. Fort Collins Art Week runs May 1st through 9th, now hosted by the Mural Project with events across Midtown and beyond. Catch the free History, Murals and Public Art tour Wednesday May 6th at 10 AM, and don't miss Circus in the Square Saturday at 3:30 PM with Live Beyond Limit for a kid friendly circus experience (waiver required). Check thisisnoco.com for the complete Art Week calendar. Community support spotlights Foundation for Accessible Music hosting their All Abilities Open Mic Night Thursday at New Belgium, featuring visual songbooks, AAC devices, sign language interpretation, live music accompaniment, and a quiet sensory break room. Homeward Alliance presents their Ungala fundraiser May 9th at the Lory Student Center with an intergalactic theme, welcoming space cowboys, Star Trek, Star Wars, or come as you are attire. RespectCare recently opened their new $12 million facility serving up to 155 kids at a time with special needs through activities and summer camps. Business news celebrates Alison Sebeck, executive director of the Warehouse Business Accelerator in Loveland and longtime LoCo Think Tank facilitator, nominated as Manufacturing Woman of the Year for 2026. She's transformed the Warehouse since taking over just before COVID. May is also membership month at Breeze Thru Car Wash, the perfect time to beat pollen season with unlimited washes at multiple locations across NoCo for just $20 monthly. Food picks feature Jack's Fish House premiering their new menu with an exciting Hunk of Fish program, allowing guests to learn exactly which fisherman caught their fish and where it came from that week. Look for Ben's full menu review coming soon on thisisnoco.com. Twin Staves cocktail bar in Windsor, located below Hearth Restaurant, is crafting intentional cocktails on par with Social and Ace Gillett's, led by bartender Sean who recently won a regional craft cocktail competition. Important announcement: The LoCo PULSE is evolving into the NoCo PULSE and moving to its own dedicated channel. The LoCo Experience will continue sharing business stories and advisory content with LoCo Think Tank, while the NoCo PULSE brings you community news and events. Both shows continue, just easier to find. Stay connected, NoCo.

Chicken expert Lisa Steele, with Fresh Eggs Daily, discusses raising chickens, eggs, farm living, and her new cookbook

If you've ever considered raising chickens alongside your garden, there's a good chance that my guest this week helped shape how you think about it.  Lisa Steele is the author of the bestselling book "Gardening with Chickens," which she recently updated for its 10th anniversary edition. Podcast Links for Show Notes Download my free eBook 5 Steps to Your Best Garden Ever - the 5 most important steps anyone can do to have a thriving garden or landscape. It's what I still do today, without exception to get incredible results, even in the most challenging conditions. Subscribe to the joegardener® email list to receive weekly updates about new podcast episodes, seasonal gardening tips, and online gardening course announcements. Check out The joegardener® Online Gardening Academy for our growing library of organic gardening courses. Follow joegardener® on Instagram, Facebook, Pinterest, and Twitter, and subscribe to The joegardenerTV YouTube channel.

In this week's episode we spotlight the rare, beautiful, and friendly Campine chicken. Lisa Steels joins us to share some tips and talk about publishing the 10th anniversary re-write of her book, Gardening with Chickens. Cracking the Eggs features our recipe for Lemon Blackberry Tart, and we supply some retail and gardening therapy with a seed spotlight on carrots.Pre-order our book! The Chicken Ladies' Guide to Life with ChickensGardening with Chickens, 10th Anniversary Edition, by Lisa SteeleGrubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseLemon Blackberry Tart - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/lemon-blackberry-tart/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Happy Easter Sunday from all of us here at Bob Tanem In The Garden with Edie Tanem! Holiday or no, we have a guest this morning; Lisa Steele is the author of Gardening with Chickens: Plans and Plants for You and Your Hens, which is now in its' newly revised and re-illustrated 10th edition. Lisa joins us to discuss the integration of gardening with raising chickens, celebrating the new edition of the book. Lisa once joined Bob Tanem, some 10 years ago, when the book first came out. Now she's here to tell us the very latest, with more experience and ideas behind her than before! This podcast is a replay of the original live broadcast of this show, minus the musical bits and a lot of the ads.See omnystudio.com/listener for privacy information.

Happy Easter Sunday from all of us here at Bob Tanem In The Garden with Edie Tanem! Holiday or no, we have a guest this morning; Lisa Steele is the author of Gardening with Chickens: Plans and Plants for You and Your Hens, which is now in its' newly revised and re-illustrated 10th edition. Lisa joins us to discuss the integration of gardening with raising chickens, celebrating the new edition of the book. Lisa once joined Bob Tanem, some 10 years ago, when the book first came out. Now she's here to tell us the very latest, with more experience and ideas behind her than before! This podcast is a replay of the original live broadcast of this show, minus the musical bits and a lot of the ads.See omnystudio.com/listener for privacy information.

With plans to introduce a minimum EPC rating of C to the private rented sector moving forward apace, this month's podcast looks at what this means for you. Proposals to introduce the minimum rating in 2030 will require landlords to spend up to £10,000 per property on upgrades, with the Government also launching a consultation into plans to revise the way EPCs are calculated. We speak to Caroline Postles, existing dwellings technical team manager at Elmhurst Energy (www.elmhurstenergy.co.uk) about what the Minimum Energy Efficiency Standard (MEES) plans will mean in practice, with Lisa Steele, lending director at Paragon Bank (www.paragonbank.co.uk) looking at funding options for improvements – and the impact of the new rules when it comes to getting a buy-to-let mortgage. We are also joined by Emma Grant, head of trade experience  and commercial partnerships at Checkatrade (www.checkatrade.com) about how to ensure you find the right person for improvement works, and the potential impact of the drastic shortfall of trained trades on the Government's plans. Elsewhere in the show Landlord Support Adviser, Connor Cathcart joins us to talk about the calls coming into us this month, with the Renters' Rights Act, specifically the new tenant information sheet coming out on top. He runs through what you need to know – with further information on this, and all things Renters' Rights available on our exclusive member hub here: https://www.nrla.org.uk/resources/renters-rights  How can I watch? You can listen and watch the podcast via the NRLA website at https://www.nrla.org.uk/news/listen-up-landlords-podcast,  or via your preferred streaming service. To watch the video, you will need to tune in via  Spotify or by watch the show on YouTube. If you enjoy the show, please spread the word on your social media channels using the hashtag #listenuplandlords. For all podcast enquiries email press@nrla.org.uk  To watch the YouTube recording click below: More information ACCREDITATION: You can now pick up a CPD point to be used towards NRLA accreditation by listening to the podcast. To log your point, visit the accreditation dashboard in the 'Your Account' section of the NRLA website. Select 'Other' then 'NRLA Podcast' from the dropdown menu. To read a full transcript of the show visit: https://www.nrla.org.uk/news/listen-up-landlords-podcast For more on the NRLA's work on energy efficiency visit: https://www.nrla.org.uk/campaigns/energy-efficiency Listen Up Landlords is brought to you by the NRLA Hosted by: Richard Blanco Produced by: Sally Walmsley Video Production: Alexandra Southerington

First up, we're talking cake (with a hole in the middle

In her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we're getting our hands dirty and meeting some people who are taking a do-it-yourself approach to food. We begin with Tamar, whose book chronicles the adventures of her and her husband as they go about raising livestock, growing vegetables, and even hunting their own meat. Recounting tales of their successes and failures, Tamar fills the pages with practical tips and hard-won wisdom for those looking to cultivate their own food. Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog Fresh Eggs Daily inspired her book of the same name. Lisa shares her story as well as some egg-centric tips and tricks. Finally, we explore one of the South's favorite backyard crops – the mirliton. After our mirlitons drowned in Hurricane Katrina, they were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we're getting our hands dirty and meeting some people who are taking a do-it-yourself approach to food. We begin with Tamar, whose book chronicles the adventures of her and her husband as they go about raising livestock, growing vegetables, and even hunting their own meat. Recounting tales of their successes and failures, Tamar fills the pages with practical tips and hard-won wisdom for those looking to cultivate their own food. Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog Fresh Eggs Daily inspired her book of the same name. Lisa shares her story as well as some egg-centric tips and tricks. Finally, we explore one of the South's favorite backyard crops – the mirliton. After our mirlitons drowned in Hurricane Katrina, they were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Family, it's something that many children around the globe do not have. This weekend on Missions Today we'll dig into the work and outreach of Family Life Missions. Founded in 1993, this organization, working in the heart of Honduras, is seeking to bring hope, health and stability to families, with the church leading the way. Their mission is to partner with the Lord, working to transform the lives of Honduran children and families through family preservation, education, child protection and foster care. Family Life Missions, on this episode of Missions Today!For more information on Lisa SteeleFamily Life Missions

In this week's episode we spotlight the beautiful Ancona duck. Lisa Steele joins us to share her best tips for starting a farm or homestead. We share our recipe for sweet and sour fried eggs, and provide some retail therapy with chicken coffee table books.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Love My Girls Treats - https://www.lovemygirls.com/Sweet and Sour Fried Eggs - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/sweet-and-sour-fried-eggs/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

In episode 647, Lisa Steele teaches us how to make a drastic change to our niche and online presence like she did by going from lifestyle blogging to food content creation. Lisa Steele is an author, blogger and 5th generation chicken keeper living in Maine. She started her business more than 10 years ago and grew a successful "chicken lifestyle" blog called Fresh Eggs Daily. In 2022, Lisa got a cookbook deal with HarperCollins and that started her pivot to egg recipes and cooking. In this episode, you'll learn about the challenges to expect when you start a new food blog, positioning yourself as an expert in your niche and how to successfully build a multifaceted online presence Key points discussed include: - Focus on your goals, not what others are doing: Determine your unique objectives and align your activities accordingly, rather than comparing yourself to other bloggers. - Streamline your activities ruthlessly: Regularly evaluate your tasks and drop anything that doesn't directly contribute to your goals, even if it's popular with others. - Develop a thick skin for criticism: Expect and be prepared to handle negative feedback, as it often comes with success. Don't take it personally. - Leverage your expertise and authority: Position yourself as the go-to expert in your niche, which can open up opportunities like media appearances and partnerships. - Prioritize engagement over follower count: Publishers are more interested in your ability to connect with and influence your audience than just the size of your following. - Recognize the long-term benefits of cookbooks: While the initial monetary rewards may not be as immediate as your blog, cookbooks can provide passive income and increased credibility over time. - Be prepared for the challenges: Understand that both food blogging and cookbook writing require significant time, effort, and resilience, but the rewards can be worth it if aligned with your goals. Guest Details Connect with Lisa Steele Website | Instagram

a conversation with Lisa Steele, author of Fresh Eggs Daily, TV host of Welcome To My FarmOn this episode of Eggcellent Adventures with Reec, we are joined with Lisa Steele of Fresh Eggs Daily. She has an enormous social media following that peaks into the millions. Her followers and fans are following her vast knowledge of chicken wellness supplies, recipes , flock hacks and more. Lisa is also the host of a nationally televised show named Welcome To My Farm and author of the best selling cook book “Fresh Eggs Daily Cookbook”.Lisa gives so many farm hacks including how to keep snakes away! Tune in for another EGGcellent Adventure with Reec Swiney @BlackYardChickenz

Lisa Steele, a fifth-generation chicken keeper and bestselling author, shares her remarkable journey from a corporate career on Wall Street to becoming the "Queen of the Coop." Host Ginny Yurich dives into Lisa's passion for raising backyard chickens, holistic chicken care, and cooking with farm-fresh eggs. Lisa offers practical advice for chicken enthusiasts, reveals fascinating egg-cooking techniques, and highlights the transformative benefits of incorporating herbs into chicken care. Learn how Lisa's childhood experiences and entrepreneurial spirit have shaped her prolific career as a writer, TV host, and advocate for natural living. ** Learn more about Lisa here Get your copy of Fresh Eggs Daily here Get your copy of Lisa's cookbook here ** Download your free 1000 Hours Outside tracker here >> https://www.1000hoursoutside.com/trackers Find everything you need to kick off your 1000 Hours Outside Journey here >> https://www.1000hoursoutside.com/blog/allthethings Order of copy of Ginny's newest book, Until the Streetlights Come On here >> https://amzn.to/3RXjBlN Learn more about your ad choices. Visit megaphone.fm/adchoices

Today Greg Schoenfeld sits down with the "Queen of the Coop," Lisa Steele-- the fifth-generation chicken keeper behind Fresh Eggs Daily, to explore her unique path from Wall Street to the farm. Lisa shares how her family's tradition of raising chickens, which traces back to Finland, influenced her shift from accounting to becoming one of the most recognized voices in the backyard chicken community.Lisa discusses into her work across cookbooks, a thriving blog, TV shows, and social media, all centered on the value of fresh, farm-raised eggs. She shares why she made the leap to focus on eggs over chickens, offering listeners her candid take on terms like “cage-free” and what the commercial egg industry could learn from more sustainable, hands-on practices. For those looking to deepen their knowledge or start their own flock, Lisa's insights into creating healthy, humane, and productive chicken environments are invaluable. Plus, catch a preview of her latest projects, including a new cookbook and a fresh season of her TV show. Please rate Eggheads on Spotify and Apple Podcasts. Are you interested in being a guest on the show? Connect with us on LinkedIn and Instagram and send us a message, and we'll be in touch!

In this week's episode (our 200th!!) we spotlight the ancient and lovely Embden goose. Lisa Steele joins us to talk through the basics of keeping geese. We share our recipe for crazy good baked Apple Pudding, and provide some retail therapy with the awesome and spacious new Omlet Pro coop.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Lisa Steele - Fresh Eggs Dailyhttps://www.fresheggsdaily.blog/Roosty'shttps://amzn.to/3yMDJBaked Apple Puddinghttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/baked-apple-pudding/Omlet Pro Coophttps://www.omlet.us/eglu-pro-chicken-coop/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the show

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this podcast episode, host Nancy interviews Lisa Steele, the founder of Fresh Eggs Daily and a fifth-generation chicken keeper, about her journey from a career on Wall Street to becoming an authority on backyard chicken keeping and her recent pivot to the culinary world. Lisa shares insights into her childhood, her initial hesitance towards chickens, and how she turned her passion into a successful brand with a massive following, multiple best-selling books, and a television show. The conversation also delves into Lisa's strategic approach to personal branding, the importance of building a solid foundation beyond social media, her tips on avoiding burnout, and exploring new projects like a second cookbook and another season of her TV show. Additionally, Lisa talks about the significance of directly connecting with her audience through an email list and provides advice on building and maintaining a strong brand.  00:00 Welcome to the Podcast: A Chat with Lisa Steele  01:36 The Journey from Chicken Keeping to Cookbook Author  03:31 Diving into the Culinary World: From Chickens to Cookbooks  05:34 Personal Branding and the Power of Connection  07:52 Navigating Business Success and the Importance of Pivoting  08:35 Exploring Future Dreams and Expanding Horizons  11:18 The Strategic Approach to Blogging and Social Media  12:42 The Value of an Email List in Direct Marketing  16:25 The Art of Avoiding Burnout and Embracing Change  21:53 Considering the Future: Potential Sale and Brand Evolution  26:20 Final Thoughts and How to Connect with Lisa Steele  About Lisa  Lisa Steele is a fifth-generation chicken keeper, author, and founder of Fresh Eggs Daily. With nearly a million followers worldwide, Lisa has been dubbed the queen of the coop and is known for her expertise in raising backyard chickens. She has written several top-selling books on raising backyard poultry and recently released her debut cookbook, the Fresh Eggs Daily Cookbook. Lisa's career transitioned from chicken keeping to the culinary world through her passion for natural preventives and herbs, and she continues to focus on product development and brand marketing. 

Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois. Lisa Steele is a fifth-generation chicken keeper and the founder of Fresh Eggs Daily, a blog that has been viewed more than 50 million times. Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines. Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.

Homesteader - what comes to your mind? If raising chickens enters your mind then I have an amazing story for you today! I am talking with my good friend Lisa Steele. Lisa lives in rural Maine and is the owner of the Fresh eggs Daily website and cookbooks. She is a 5th generation chicken keeper and the host of the tv show Welcome to My Farm.Lisa started out writing a blog to grow awareness and provide knowledge about raising chickens organically. What started as a simple blog turned into a book deal! After writing 6 books, Lisa transitioned into the culinary world and started writing cookbooks.During Covid, Lisa noticed an increase in the world's interest in homesteading. Chickens were selling out everywhere! Lisa is sharing her story of how she has build a business and life around her passion for raising chickens. If you want more information on raising chickens, check out Lisa's blog! www.fresheggsdaily.blogWant to know more about living a slowed down life?!Simple Shortcuts to Peace Course - https://stephanieodea.com/peaceNew Year, New You Mini Challenge - https://stephanieodea.com/newyouJoin me for my LIVE Masterclass - https://stephanieodea.com/masterclass/Website - https://stephanieodea.comBlog - https://stephanieodea.com/blog/Slow Living Podcast - https://stephanieodea.com/podcastSpeaking Opportunities - https://stephanieodea.com/speaking/Coaching Opportunities - https://stephanieodea.com/coaching/Courses - https://stephanieodea.com/courses/Contact - stephanieodea.com/contact/

Here at Meyer Hatchery during the month of February, we are celebrating our love of waterfowl! Listen as Meagan interviews Lisa Steele all about her experience with waterfowl. Learn some of Lisa's favorite tips for brooding, feeding, and housing ducks (and geese). This episode is a must to listen to if you are interested in adding waterfowl to your flock!  Duck Eggs Daily by Lisa SteeleLisa Steele ProductsWaterfowl Brooding BasicsNutritional Needs of DucksTips for a Duckling's First SwimAll About Waterfowl

In this week's episode, we spotlight the ancient but absolutely adorable Runner Duck. Lisa Steele joins us to explain her safe and easy methods to ferment feed and to create rich compost using the deep litter method in your coops. We share our recipe for Heart Shaped Chocolate Mini Cakes, and some retail therapy with our ideas for last minute Valentine's Day gifts for chicken lovers.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963New Omega Mix!Bantam Coffee Roastershttps://bantamroasters.com/Use code FLUFFYBUTT for 10% off all items!Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery  - Runner Duckshttps://www.mcmurrayhatchery.com/blue_runners.htmlNestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJECONourish Calci Wormshttps://econourish.co.uk/Lisa Steele's Fresh Eggs Dailyhttps://www.fresheggsdaily.blog/Study - Benefits of Fermented Feed for ChickensXu F, Wu H, Xie J, Zeng T, Hao L, Xu W, Lu L. The Effects of Fermented Feed on the Growth Performance, Antioxidant Activity, Immune Function, Intestinal Digestive Enzyme Activity, Morphology, and Microflora of Yellow-Feather Chickens. Animals. 2023; 13(22):3545. https://doi.org/10.3390/ani13223545Studies on Litter and Deep LitterDhaliwal, A. P. S., Balwinder Singh Dhillon, and J. S. Brar. "Effect of various deep litter systems on the performance and profitability in egg laying birds." Journal of Pharmacognosy and Phytochemistry 7.6 (2018): 433-436. Heart Shaped Mini Chocolate Cakeshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/heart-shaped-mini-chocolate-cakes/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop Support the show

Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.  This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:   Ankarsrum https://www.ankarsrum.com/us/   C&H Sugar https://www.chsugar.com/    Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Lisa on Instagram: @fresheggsdaily 

In this week's episode, we celebrate Halloween by spotlighting the beautiful, mysterious, black-egg laying Cayuga duck. Lisa Steele joins us for a roundtable discussion to uncover the truth about feeding oats to poultry. We share some of the history of Candy Corn and Lisa's recipe as well, then we share some retail therapy with Purple Rain Lavender Farm.  Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Bantam Coffee Roastershttps://bantamroasters.com/Use code FLUFFYBUTT for 10% off all items!Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Cayuga Duckhttps://www.mcmurrayhatchery.com/cayuga.htmlNestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJLisa Steele - Fresh Eggs Dailyhttps://www.fresheggsdaily.blog/Welcome to My Farm - Lisa Steele's PBS TV Showhttps://www.pbs.org/show/welcome-my-farm/Lisa's Recipe for Homemade Candy Cornhttps://www.fresheggsdaily.blog/2020/10/homemade-candy-corn-recipe.htmlBonus! Lisa's Recipe for Oatmeal Cookie Treat for Chickens.  'Cause we're rebels.https://www.fresheggsdaily.blog/2012/04/oatmeal-treat-balls.htmlStudies:Adewole, Deborah I., Samson Oladokun, and Elizabeth Santin. "Effect of organic acids–essential oils blend and oat fiber combination on broiler chicken growth performance, blood parameters, and intestinal health." Animal Nutrition 7.4 (2021): 1039-1051.https://www.sciencedirect.com/science/article/pii/S2405654521000640Rawash, Mohamed Ali, et al. "Effects of Barley-and Oat-Based Diets on Some Gut Parameters and Microbiota Composition of the Small Intestine and Ceca of Broiler Chicken." Agriculture 13.1 (2023): 169.https://www.mdpi.com/2077-0472/13/1/169Purple Rain Lavender Farmhttps://prl-farm-market.myshopify.com/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shopSupport the show

Segment 3: Guest Lisa Steele of https://www.fresheggsdaily.blog/ Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOWSponsors of the showProplugger of https://proplugger.com/Rootmaker of https://myrootmaker.com/  Use coupon code Radio23 at checkout and save 15% off your orderChapin Manufacturing Inc. of https://chapinmfg.com/Pomona pectin of https://pomonapectin.com/Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Use code Gardentalk10 to save 10% off your orderHappy leaf led of https://happyleafled.com/ Use code JoeyHolly to save 10% off orders of $90.00 one time useDripworks of https://www.dripworks.com/Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your orderBlue ribbon organics http://blueribbonorganics.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or moreTree Diaper of http://www.treediaper.com/ use coupon code garden15 to save 15% off your orderBloomin easy plants of https://bloomineasyplants.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/ use code 10GT23 to save 10% off ordersFleet Farm of http://www.fleetfarm.com/Aquart - Mart of https://www.aqua-mart.com/Soil Savvy of https://www.mysoilsavvy.com/Wind River Chimes of https://windriverchimes.com/Verlo Mattress of https://verlo.com/Farmers Defense of https://farmersdefense.com/Rise Gardens of https://risegardens.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Grip 6 of https://grip6.com/ Use Code Radio15 to save 15% off your orderDripping Springs Ollas https://drippingspringsollas.com/Tree Hugger springers of https://treehuggersprinklers.com/Mantis of https://mantis.com/Live Earth Products of https://www.livearth.com/The Gardening with Joey and Holly Radio Show March – Oct weekly check it out herehttps://thewisconsinvegetablegardener.com/season-7-radio/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp 

Segment 1: indoor living walls Segment 2: Fall MumsSegment 3: Guest Lisa Steele of https://www.fresheggsdaily.blog/Segment 4: Garden questions answered Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOWSponsors of the showProplugger of https://proplugger.com/Rootmaker of https://myrootmaker.com/  Use coupon code Radio23 at checkout and save 15% off your orderChapin Manufacturing Inc. of https://chapinmfg.com/Pomona pectin of https://pomonapectin.com/Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Use code Gardentalk10 to save 10% off your orderHappy leaf led of https://happyleafled.com/ Use code JoeyHolly to save 10% off orders of $90.00 one time useDripworks of https://www.dripworks.com/Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your orderBlue ribbon organics http://blueribbonorganics.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or moreTree Diaper of http://www.treediaper.com/ use coupon code garden15 to save 15% off your orderBloomin easy plants of https://bloomineasyplants.com/Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/ use code 10GT23 to save 10% off ordersFleet Farm of http://www.fleetfarm.com/Aquart - Mart of https://www.aqua-mart.com/Soil Savvy of https://www.mysoilsavvy.com/Wind River Chimes of https://windriverchimes.com/Verlo Mattress of https://verlo.com/Farmers Defense of https://farmersdefense.com/Rise Gardens of https://risegardens.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Grip 6 of https://grip6.com/ Use Code Radio15 to save 15% off your orderDripping Springs Ollas https://drippingspringsollas.com/Tree Hugger springers of https://treehuggersprinklers.com/Mantis of https://mantis.com/Live Earth Products of https://www.livearth.com/The Gardening with Joey and Holly Radio Show March – Oct weekly check it out herehttps://thewisconsinvegetablegardener.com/season-7-radio/Amazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp 

Episode 3. features a conversation with Lisa Steele, author of Fresh Eggs Daily, TV host of Welcome To My FarmOn this episode of Eggcellent Adventures with Reec, we are joined with Lisa Steele of Fresh Eggs Daily. She has an enormous social media following that peaks into the millions. Her followers and fans are following her vast knowledge of chicken wellness supplies, recipes , flock hacks and more. Lisa is also the host of a nationally televised show named Welcome To My Farm and author of the best selling cook book “Fresh Eggs Daily Cookbook”.Lisa gives so many farm hacks including how to keep snakes away! Tune in for another EGGcellent Adventure with Reec Swiney @BlackYardChickenz

Live from Creedmoor, NC, Video Chicken Live is a fun and informative show about all things chickens and coops. Matt, Kristen, and Ingrid answer your questions. We specialize in chickens and chicken coop construction. We are returning from a few weeks off with one of our favorite guests, Lisa Steele, from Fresh Eggs Daily, Lisa gives tips on how to help your chickens handle the heat this coming summer. Remember chickens do better in the cold than the heat! She tells us how can we make them more comfortable. Lisa also tells us some interesting facts about ducks. You have to listen to find out something you can tell at cocktail parties. (pun intended). We also do a rundown of all of Lisa's seven books. Lisa and the gang take your questions about chickens, coops, bugs, hemp, and other random stuff. Don't miss this fun and informative show!   Show Links: Lisa Steele - Fresh Eggs Daily Welcome to My Farm Follow Lisa on Instagram   Call us: 919-794-3989 Check out our website to shop coops!  Shop our Flock Shop See out resources, blogs, & FAQs Follow us: YouTube Instagram TikTok LinkedIn Facebook  Pinterest

As egg costs soar across the country, Mussette Gonzalez is keeping her prices right where they are. “I haven't changed my prices since I started,” Gonzalez said. “I didn't get into selling eggs to make a huge profit.” Gonzalez is the owner of Lé Koopé, a small egg farm in Clermont that she runs with her mother. “We started with four chickens. My mother used to work for the Department of Corrections here and they had purchased some chicks for Easter for the families. Then the chickens could not stay on DLCs properties. So we brought them over,” she said. From there, Gonzalez went about educating herself on caring for the birds. “I read a book from Lisa Steele,” she said. “Her grandmother showed her how to raise chickens naturally, so that's kind of my Bible.” From those four birds, Gonzalez's operation grew. “I decided that we should start a company with what we had and what we had was land,” she said. “So why not just do chickens? Everybody eats eggs and I thought it would be something that would be sustainable.” She prides herself on offering a multitude of colors with her eggs — from white to brown to blue and speckled. “I want to get every color I can possibly get in the carton,” she said. “I don't want to give two of the same color. I want to make sure everybody has a little bit of everything.” Gonzalez and her mother now have about 500 eggs-producing chickens with 200 more that are not yet laying. “It's a lot of hard labor,” she said. “Especially feeding, which may be the hardest part.” In addition to chickens, Lé Koopé also has ducks and quail. Gonzalez's mother built the coops for all of the birds. The pair now sell their eggs at farmers' markets around Central Florida, with the help of the Farmacy. “I started at Winter Gardens farmers with the Farmacy, which is my vendor. I started with them and I've been with them for at least five years now,” she said. She also sells through John Rivers 4 Roots non-profit, as well as some direct sales to restaurants. Gonzlez said she also has a long-term goal of getting a food truck to sell eggs to underserved communities but she has not yet been able to make that happen. In the latest episode of Florida Foodie, Gonzalez shares more about what it takes to care for her flock of birds. She also shares how she protects her birds from avian flu and the difference in flavor between duck, chicken and quail eggs. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode we spotlight a beautiful heritage breed duck - the Saxony! Lisa Steele joins us to give the ins and outs of raising ducklings and duck care, we share Lisa's recipe for Deviled Duck Eggs, and review her Fresh Eggs Daily Brewer's Yeast Supplement. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Saxony Duckshttps://www.mcmurrayhatchery.com/saxony-duck.htmlHolderread Farmhttps://www.holderreadfarm.com/Metzer Farmshttps://www.metzerfarms.com/Nestera UShttps://nestera.us/Nestera on Amazon.comUse our code - CWTCL5Roosty'shttps://amzn.to/3yMDJLisa Steele's Fresh Eggs Dailyhttps://www.fresheggsdaily.blog/Buy Lisa's Book - Duck Eggs Dailyhttps://amzn.to/428DzNrLisa Steele's Deviled Duck Eggshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/lisa-steeles-deviled-duck-eggs/Fresh Eggs Daily Brewer's Yeast Supplementhttps://amzn.to/3l9GyV8As Amazon Affiliates, we may receive a small commission on the sale of these items at no additional cost to you.CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

In the exciting return of the Farming For Dummies podcast for season 2 we are kicking things off with the Queen of Chickens, Lisa Steele of Fresh Eggs Daily. We discuss the current chicken feed conspiracies, egg shortages and some of the most popular myths around chickens. 

Duck Eggs Daily is the third Book of the Month with Meyer Hatchery! Join Tessa and author Lisa Steele to explore the benefits of raising ducks, her experiences, and the misconceptions about raising ducks with your flock of chickens. Duck Eggs Daily is a natural guide to raising ducklings written by a poultry expert that has the knowledge to support your flock at all stages of life. Order a copy today and use code BOTM23 for 20% off! Duck Eggs Daily by Lisa SteeleLisa Steele ProductsWaterfowl Brooding BasicsNutritional Needs of DucksTips for a Duckling's First Swim

"Egg lovers rejoice! If you think you know everything about eggs, think again. Lisa Steele of the beloved blog Fresh Eggs Daily with over 1-million fans, shares her new cookbook with 100 inspired recipes. She is dishing with us on how to spot a great egg, the differences between various eggs…and delicious ways to incorporate eggs into every meal. Plus, I have a marvelous Mushroom Tutorial for you and a Parsnip and Apple Soup recipe that you will love."

They call her "Queen of the Coop" for a reason. Lisa Steele is a 5th generation chicken keeper, author, blogger, and TV host - just name a few things on her plump resume. While she grew up across the street from her grandparents' chicken farm and she herself had chickens, there was no real desire to do that as a career. She went to school to be an accountant and worked on Wall Street for about 7 years when one day, out of the blue, she says she just had enough. It wasn't until several years later that she got some chickens and started posting pictures of them on social media. She says she noticed she was answering the same questions about raising chickens so decided a blog would be a helpful spot for others to find information. It wasn't until a few books in that the lightbulb really went off for her and Lisa said she realized this could be a full-blown career. She explains why eggs are so expensive these days and what you should look for on the carton. Her insanely popular website and blog is where you can find all things chicken and eggs, including recipes. She came out with a cookbook last year, "Fresh Eggs Daily," which is also the name of her website and blog. Follow Lisa on social media for not only fun videos of chickens, but tips and tricks and delicious recipes. *This episode sponsored by The Culinarium : Gourmet Provisions and Fine Kitchenware.*

Newport Fire Chief Steve Yannuzzi is here with Lisa Steele.  Steve is a new star this year on stage and it's his first time ever on stage like this.  Lisa came into this halfway through the process, as another dancer got injured.  Both are having a blast.  We talk about the show, how it's going, how much fun they are having, learning everything and more.

In this week's episode, we revisit the all around wonderful Sussex chicken, discuss the best ways to feed your flock with not-yet-laying pullets, catch up with Lisa Steele and share her pecan pumpkin space pancake recipe, and provide some retail therapy with cast iron cookware. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/Nestera on Amazon.comUse our code - CWTCLP10Roosty'shttps://amzn.to/3yMDJSave-A-Chick Flock Guard Supplement - get 25% off with SAVE25TODAYhttps://www.savacaf.com/products/sav-a-chick%C2%AE-flock-guard%E2%84%A2Lisa Steele's Pecan Pumpkin Spice Pancakeshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/lisa-steeles-pecan-pumpkin-spice-pancakes/Buy the Fresh Eggs Daily Cookbook on Amazonhttps://www.amazon.com/dp/078524526X?tag=onamzhollycal-20&linkCode=ssc&creativeASIN=078524526X&asc_item-id=amzn1.ideas.3M3JMMEBN5OGR&ref_=aip_sf_list_spv_ofs_mixed_d_asinLisa Steele's Fresh Eggs Daily Bloghttps://www.fresheggsdaily.blog/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

I wasn't sure if we could talk about eggs for an entire podcast episode, but I was wrong! From producing eggs in your own backyard to the many ways you can include them in your diet, there is plenty to discuss about this amazing superfood. Lisa Steele is an expert backyard chicken keeper and has just released a cookbook all about using eggs in your kitchen, so I knew she'd be the perfect guest for this conversation. You might be surprised at the many directions our conversation takes! Whether you are raising a backyard flock of chickens or just want some new ideas for incorporating eggs into your diet, there is something for everyone in this episode. In this episode, we cover: What egg carton labels actually mean and how to know what to prioritize in the grocery store How to start sourcing your eggs from outside of the grocery store A discussion on the nutritional profile of eggs and why they are a perfect food Other types of eggs you can eat besides chicken eggs and how they compare All about cooking eggs– what fats to use, what pans to use Walking through classic egg recipes with a unique spin Addressing concerns about consuming raw eggs Various methods for preserving and storing eggs Why you might want to feed egg shells to your chickens and how to do so The most common mistakes people make when cooking eggs How to get a colorful egg basket from your backyard chickens Watch this episode on YouTube + view full show notes and transcript on the blog. Toups and Co Organics uses nourishing, organic ingredients to create simple and safe skincare products. Toups and Co is offering my listeners 10% off any one purchase with the code FARMHOUSE. Visit ToupsandCo.com to order today. And check out my interview with the founder of Toups and Co, Emilie, to find out more about this amazing company and their products. Redmond Real Salt brings you salt exactly as nature created it – unrefined, ancient sea salt with a complete blend of minerals and a subtle, sweet flavor unlike any salt on earth. Redmond Real Salt is offering my listeners 15% off your first purchase with the code FARMHOUSE. Visit bit.ly/farmhouseredmond to order today. CONNECT Lisa Steele of Fresh Eggs Daily | Website | Instagram | Facebook | Twitter | YouTube | Amazon Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest

Lisa Steele is the COOLEST and has quite the story to tell. Lisa began her post-grad life on Wall Street as an accountant, but a few years made a pretty drastic career shift, like one of the most drastic ever.... she opened up a bookstore!! Today, Lisa lives in Maine and is a successful author. She has written 7 books and they all have one topic in common... CHICKENS. Now, I know we may have left you a bit confused when we told you she left Wall Street to open a bookstore and now she is this uber successful author that lives in Maine. Well, I guess you'll just have to listen to the episode to learn how she did it!Follow Lisa:: HEREFresh Eggs Daily Website:: HEREFresh Eggs Daily Most Recent Book:: HEREFresh Eggs Daily Previous Books:: HEREIn case you want to follow us...Follow Party's Over:: HEREFollow Liz:: HEREFollow Ashley:: HERECouture & ConstructionWeekly conversations about luxury building & design. Brought to you by Textures Nashville.Listen on: Apple Podcasts Spotify

https://amzn.to/3H6zDT5 ()https://amzn.to/3H6zDT5 (The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways)To see my review https://smile.amazon.com/gp/customer-reviews/R198TR1E45684Y?ref=dp_vse_rvc__sml (click here). Let's take a minute to thank our sponsors and affiliate linksWanna donate to the show! You can https://www.buymeacoffee.com/vlnjczo ("buy me a cup of coffee") where your https://www.buymeacoffee.com/vlnjczo (donation) goes directly to support the https://www.buymeacoffee.com/vlnjczo (GREEN Organic Garden Podcast) to help pay for things like hosting the mp3 files or maintaining the website. [gallery ids="137595,137597,137596" type="rectangular"] https://growers.co/ (Growers & Co)https://mailchi.mp/7d7096fe8752/grow-live-with-patti-and-jackie-ask-question-here () Ask Your https://mailchi.mp/7d7096fe8752/grow-live-with-patti-and-jackie-ask-question-here (questions here)https://youtu.be/2S9tbLIIhy4 https://goodseedco.net/ (The Good Seed Company)Now Let's Get to the Root of Things! http://organicgardenerpodcast.us11.list-manage1.com/track/click?u=e3e16d6ddb7c0acd9e17348ed&id=b6a8f6bd31&e=e16e7400c4 () We'd love if you'd join  http://organicgardenerpodcast.us11.list-manage1.com/track/click?u=e3e16d6ddb7c0acd9e17348ed&id=b6a8f6bd31&e=e16e7400c4 (Organic Gardener Podcast Facebook Community!)https://amzn.to/2PEYW6c () https://amzn.to/2PEYW6c (Get Your Copy of the The Organic Oasis Guidebook!)Twelve Lessons designed to help you create an earth friendly landscape, some deep garden beds full of nutrient rich healthy food or perhaps even develop a natural market farm. https://amzn.to/2PEYW6c (Get a copy on today printed in the USA from Amazon) https://amzn.to/2PEYW6c () The Organic Gardener Podcast is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com If you like what you heard on the Organic Gardener Podcast we'd love it if you'd give us review and hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the https://itunes.apple.com/us/podcast/organic-gardener-podcast/id962887645 (link here). and don't forget if you need help getting started check out our new  https://mailchi.mp/5611bc3d7dfd/free-garden-course (Free Garden Course.com)https://mailchi.mp/5611bc3d7dfd/free-garden-course () https://mailchi.mp/5611bc3d7dfd/free-garden-course ( Free Organic Garden Course )http://organicgardenerpodcast.us11.list-manage1.com/track/click?u=e3e16d6ddb7c0acd9e17348ed&id=b6a8f6bd31&e=e16e7400c4 () We'd love if you'd join  http://organicgardenerpodcast.us11.list-manage1.com/track/click?u=e3e16d6ddb7c0acd9e17348ed&id=b6a8f6bd31&e=e16e7400c4 (Organic Gardener Podcast Facebook Community!)If you like what you heard on the Organic Gardener Podcast we'd love it if you'd give us review and hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the https://itunes.apple.com/us/podcast/organic-gardener-podcast/id962887645 (link here).   This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Knowing a Thing or Two Dozen About Raising Hens and Collecting Eggs In This Podcast: Eggs are an important and readily available food source, and they are so very versatile.  Rediscover the humble egg with returning guest, Lisa Steele as she talks about her newest book, The Fresh Eggs Daily Cookbook.  She also tells us a bit about the process of writing the book, as well as what she feels has contributed to her success as a blogger, and her expansion into television.  Even if you don't have chickens, you will love the tips Lisa shares in this episode! Don't miss an episode! visit UrbanFarm.Org/blog/podcast Lisa Steele is a fifth-generation chicken keeper and founder of the popular blog, Fresh Eggs Daily. Referred to as Queen of the Coop, Lisa traded in her life on Wall Street for life on a farm in rural Maine, where she has kept chickens for more than a dozen years. Having written a number of books on raising and caring for chickens, Lisa is a trusted source for all things chicken and egg. Her latest book is “The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways” published by Harper Horizon and just released in February 2022. Visit www.UrbanFarm.org/Podcast-by-episode-titles for the show notes on this episode, and access to our full podcast library! Lisa Steele on Cooking with Eggs.

Sofika Zielyk has been making pysanka, Ukrainian Easter eggs, since she was a young girl, and now she's using her craft to help contain the outrage and heartbreak over the political strife in her wartorn home country. Zaynab Issa has solutions for keeping iftar, the evening meal, stress-free during Ramadan. Fifth generation chicken keeper Lisa Steele shares recipes and techniques for showcasing the versatility of eggs. Benedetta Jasmine Guetta provides a history of Jewish Italians and dishes to bring to the seder table this Passover. Finally, tangerines are at their sweetest this time of year at the farmer's market.

Easter is around the corner and a lot of our listeners will be boiling--and dyeing--eggs. What to do with all the hardboiled eggs afterwards? We'll hear some tips plus recipes for all year round from Lisa Steele, chicken farmer and author of the book, The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.

In this episode, we catch up with Lisa Steele, the well-known founder of Fresh Eggs Daily. Listen as Meyer Hatchery celebrates with Lisa on the release of her newest book; The Fresh Eggs Daily Cookbook. We are proud to be a Gold Level Underwriter of her public television show Welcome To My Farm and we'll also chat about her experience as a television celebrity and host. You don't want to miss this one because we are doing a giveaway!Follow this link to enter the giveaway!Order Lisa's new book: The Fresh Eggs Daily Cookbook.Shop Lisa's other Fresh Eggs Daily branded products and Meyer Hatchery Favorites, as well as chicken breeds she personally designed. Her supplements are even available as a subscription!