Podcasts about love food

Innerst i Lauvdalen i Lofoten ligger Aalan gård, et av landets mest kjente gårdsysterier. Her har Knut og Tove brukt over 40 år på å bygge opp en drift basert på geiter, melk fra naboer, sterke verdier og en respekt for landskapet og naturen rundt dem. I episoden forteller Knut hvorfor han mener at lokalmat er framtida – ikke bare som identitet og stolthet, men som helt nødvendig beredskap. Vi snakker om hvordan det egentlig er å være bonde i en region som forbindes mer med turisme enn landbruk, og hvordan klima, avstand og logistikk former hverdagen i nord.Samtalen beveger seg inn i temaer som beite og kulturlandskap, og hva som skjer når natur ikke lenger blir brukt av dyr. Vi snakker om hvordan samarbeidet i LoVe Food løfter produsentene i Lofoten og Vesterålen, og hva som må til for at små aktører skal klare seg i et stadig mer krevende marked. I tillegg snakker Knut om hva han har sett som er de største endringene i de 40 årene han har vært bonde, hvorfor det offentlige må ta en større rolle, lokalt - og hva hadde skjedd om ei bru hadde kollapset inn til Lofoten.God fornøyelse!

Bjørg-Elin Kärn er prosjektleder for LoVe Food - som er en satsning på lokalmat i Lofoten og Vesterålen. Det er et nettverk for produsenter, av lokal mat i regionen, og de jobber i fellesskap for å øke markedsføring, salg og distribusjon av varer og produkter i regionen. Bjørg-Elin er en drivkraft som virkelig brenner for å skape mer regionale effekter - og det er noe vi dekker i episoden. Hvordan er det man kan komme seg fremover, sammen, istedenfor at alle drar i egne retninger?God fornøyelse!

You don't have to stop loving food to lose weight. In fact, the more you lean into that part of you, the easier weight loss becomes and in this episode, I will shift your mindset to help you see why loving food is actually one of your biggest strengths for long-term weight loss. Here's what we dive into: -Why chasing bland “diet foods” backfires and how eating what actually satisfies you keeps you full and consistent. -How to stop letting food be the only source of satisfaction and lean into the whole experience—conversations, connection, the vibe. -Loving foods allow you to intentional food choices (and how to use that to hit your goals without restriction). By the end of this episode, you'll start to see how your love for food isn't the reason you're stuck—it's actually the reason you can finally make this sustainable. Apply for 1:1 Coaching: Ready to lose 10-20 pounds while eating foods you love? My 1:1 coaching program is designed to help women of color like you ditch restrictive diets and eat your cultural foods to keep the weight off for good. Choose between a 3-month (lose 10 pounds) or 6-month (lose 20+ pounds) program. Book a free sales call here to apply: https://superlysam.com/coaching Stay Connected With Me: Join the consistency club weekly email series: https://superlysam.com/emails Learn more about me: https://superlysam.com/about Follow + connect with me on Instagram at: https://www.instagram.com/superlysam Follow + connect with me on Facebook: https://www.facebook.com/superlysam Want to know what kind of eater are you? Take the Quiz: here: https://www.tryinteract.com/share/quiz/65b148513f80c00014711569

Have you ever caught yourself saying, “I just love food too much”? If you've struggled with weight regain after weight loss surgery (WLS), you're not alone. Many women carry this belief — and I've said it myself. But here's the tough truth: when “loving food” becomes your identity, it can quietly sabotage your success after bariatric surgery. Weight loss surgery can change your stomach, but it doesn't change your brain. That's why so many post-op patients still struggle with food noise, emotional eating, and slider foods like chips, ice cream, or soft breads. These habits slip around restriction, leading to grazing, overeating, and eventually weight regain. In this episode, I'll share: Why simply “loving food” isn't the real problem. How your identity around food is formed — and why surgery can't fix it. The hidden connection between food obsession, emotional eating, and WLS regain. How to reframe your identity so you can enjoy food without losing control.   By the end, you'll see that you don't have to choose between loving food and living a healthy, confident life after bariatric surgery. You can enjoy food and stay in control — and I'll show you how to start. Click here if you are ready to book your Free Clarity Call

Keny Evanson from The Fargo Elks in North Fargo, has all the details on the food trucks plus live music this weekend! (8/15-8/16)See omnystudio.com/listener for privacy information.

https://stan.store/autumnacresminipetpigs/p/free-body-condition-chart            In this episode of the Pet Pig Podcast, Autumn  explores one of the most common (and misunderstood) pig behaviors: their obsession with food. If your pig begs constantly, roots endlessly, or always acts hungry—there's science behind it! You'll learn: • That pigs have 15,000–20,000 taste buds and how that makes food even more rewarding for them • How their gut-brain connection differs from ours, making them feel less full—even after eating • How food activates the pig brain's reward system and why begging often becomes a learned behavior • Why pigs are natural foragers and how feeding enrichment meets their biological and psychological needs • Practical tips for using treats strategically and making mealtimes more stimulating and less stressful          Autumn also shares simple enrichment ideas, safe feeding tips, and how to avoid common mistakes like emotional or mindless treating. Whether you're raising a piglet or managing a full-grown pig's appetite, this episode will help you feed both body and brain. Autumn's Links:  Website: https://www.autumnacresminipetpigs.com/ Email: https://stan.store/autumnacresminipetpigs Educational Membership Group: https://stan.store/autumnacresminipetpigs/p/autumn-acres-educational-membership-group Instagram: https://www.instagram.com/autumnacresminipetpigs/ Facebook:  HTTP://Facebook.com/autumnacresminipetpigs Free Community: https://stan.store/autumnacresminipetpigs/p/autumn-acres-free-community YouTube: https://youtube.com/channel/UCGue5Kp5AwOXkReCGPUyImA Stan Store: https://stan.store/autumnacresminipetpigs Newsletter: https://stan.store/autumnacresminipetpigs  

Show Notes: From Rock Bottom to Radiant Health with Stacey Heiny Episode Overview In this inspiring episode, guest host Maxime Sigouin sits down with Stacey Heiny, a certified holistic nutritionist and lifestyle wellness mentor who transformed her life from depression, anxiety, and chronic health issues to vibrant wellness through plant-based living and mind-body practices. Guest Bio Stacey Heiny is a certified holistic nutritionist, lifestyle wellness mentor, and founder of The Herban Farmacy. She holds certifications from the Physicians Committee (Food for Life instructor), Cornell University (plant-based nutrition), and is a newly certified plant-based coach through the Food Revolution Network. From her organic farm in Indiana, she grows produce, crafts elderberry wellness remedies, and empowers women through coaching, e-courses, and community building around clean living and holistic health. Key Topics Discussed Stacey's Transformation Journey Rock bottom moment: Depression, anxiety, ADHD medication (Adderall), asthma, and poor lifestyle habits in her early 20s Pivotal moment: Lying on the couch after eating Papa John's pizza, realizing "there had to be something more" The catalyst: Mind-body connection through Pilates and yoga Books that changed everything: Natural remedies guide, "Diet for a New America" by John Robbins Documentary impact: "Fast Food Nation" - immediate shift away from meat consumption The Mind-Body Connection Revolution Breaking free from the "caffeinated morning, wine at night" lifestyle Learning to slow down and connect with her body through Pilates and yoga The gut-brain connection and managing IBS symptoms through stress reduction Moving from sympathetic to parasympathetic nervous system dominance Common Plant-Based Transition Mistakes Under-fueling: The biggest hurdle - not eating enough calories due to lower caloric density of plant foods Fear of starch: Avoiding necessary complex carbohydrates like whole grains, beans, and potatoes Perfectionism trap: All-or-nothing mentality instead of sustainable progress Inadequate protein planning: Especially important for women over 40 dealing with sarcopenia Practical Solutions for Success Plate balancing: Understanding caloric density and proper portions Protein optimization: Embracing minimally processed options like tofu, tempeh, and plant protein powders Meal timing: "Eat like a king in the morning, prince at lunch, pauper at dinner" Social navigation: Planning ahead for restaurants and social gatherings Breaking Free from Societal Norms The leadership mindset: Being the leader in your social circle for healthy choices Restaurant strategies: Ordering first, asking for modifications without shame Family and peer pressure: Navigating holidays and social events while staying committed Personal Development and Authenticity Daily self-work: Listening to podcasts, working with coaches, and continuous growth Your story matters: The power of sharing vulnerabilities to help others Fear of judgment: Working through limiting beliefs and taking "messy, imperfect action" Community importance: Finding supportive people who align with your values The Farm Life Integration Organic farming journey: Growing from backyard gardening to operating a farm Farmers market success: Selling organic produce and herbal remedies Future vision: Creating plant-based foods for the local community using tested recipes Toxin reduction: Growing clean food as part of overall wellness strategy Key Takeaways Start with mind-body connection - Slow, mindful movement can be the gateway to overall health transformation Fuel properly - Don't under-eat when transitioning to plant-based; embrace healthy starches Progress over perfection - 85% plant-based is better than giving up entirely Plan for social situations - Preparation is key to maintaining your lifestyle in challenging environments Invest in personal development - Daily self-work and coaching accelerate growth Your story has power - Sharing your journey authentically helps others and strengthens your own commitment Resources Mentioned Certifications: Food Revolution Network Plant-Based Coaching Certification: https://certificate.foodrevolution.org/join/ (Stacey calls this "one of the best certifications" she's taken and believes "everybody needs to become a plant-based coach") Books: "Diet for a New America" by John Robbins "The Kind Diet" by Alicia Silverstone "Sun Food Diet Success System" by David Wolfe "4,000 Weeks" by Oliver Burkeman Products: Big Mountain Foods Fava Bean Tofu (64g protein per block) Podcasts: The Mindset Mentor with Rob Dial Upcoming Events: Modern Homemaker Conference - September 2025 (Indiana) NHA Conference - June 2025 Connect with Stacey Instagram: @TheHerbanFarmacy YouTube: The Herban Farmacy Facebook: Stacey Heiny Free Resource: High Raw Revival Mini Video Course - A guide to incorporating more raw, living plant foods into your diet for better health and glowing skin. Final Thoughts This episode beautifully illustrates that transformation is possible at any stage of life when you're willing to challenge societal norms and prioritize your health. Stacey's journey from rock bottom to radiant wellness serves as a powerful reminder that with the right mindset, community support, and commitment to personal growth, we can reclaim our health and help others do the same. Remember: Life is only 4,000 weeks - what are you going to do with yours? Guest Host: Maxime Sigouin is the founder and CEO of Fit Vegan Coaching, helping people optimize their health through plant-based nutrition and lifestyle design.

If you've ever thought, “I just love food too much to lose weight”… This episode is about to change everything. Because what if the real reason you feel stuck isn't your love of food but the way you've been taught to deal with your love of food? Inside this episode, you'll discover a new way to approach your weightloss goals- one that doesn't require cutting out your favorite foods or fighting cravings with willpower. You're going to learn what it actually looks like to listen to your body and lose weight in a way that feels natural, doable, and dare I say… enjoyable? ✨ If you've been bouncing between all-or-nothing… ✨ If you feel out of control around food… ✨ If you're convinced you're the one person who just can't make this work… This one's for you. Need help with your overeating habits? Book your free 1:1 session by clicking here You can keep telling yourself that you love food 'too much to lose weight' or you can start figuring out how to love food AND lose weight.  Don't forget to:  GRAB YOUR FREE GET STARTED GUIDE (& 7 day planner) by clicking here  BUY YOUR READY TO LOSE PLANNER HERE: click to buy Get daily mindset and weightloss tips by following me on instagram here: https://www.instagram.com/readytolosecoach/

Fluent Fiction - Danish: A Summer Night's Scare: Love, Food, and a Close Call Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-06-24-22-34-02-da Story Transcript:Da: Nyhavn var en farverig palette af glade mennesker og festlige lyde.En: Nyhavn was a colorful palette of happy people and festive sounds.Da: Det var midsommeraften, og Mathias og Freja gik hånd i hånd gennem mængden.En: It was midsommeraften, and Mathias and Freja walked hand in hand through the crowd.Da: De var på udkig efter noget lækkert at spise fra de mange madboder, der stod linet op langs kanalen.En: They were on the lookout for something delicious to eat from the many food stalls lined up along the canal.Da: Duften af grillede rejer og friskfanget fisk fyldte luften, og musikken fra en gatumusikant spillede muntert i baggrunden.En: The scent of grilled shrimp and freshly caught fish filled the air, and music from a street musician played merrily in the background.Da: Mathias så ivrigt rundt.En: Mathias glanced around eagerly.Da: "Freja, jeg har hørt, at der er en ny skaldyrsret, som jeg bare må prøve!En: "Freja, I've heard there's a new seafood dish that I simply must try!"Da: "Freja, altid den forsigtige, nikkede.En: Freja, always the cautious one, nodded.Da: "Bare du husker at spørge, hvad der er i," mindede hun ham.En: "Just remember to ask what's in it," she reminded him.Da: De nærmede sig en bod, hvor en venlig kvinde serverede retter med et stort smil.En: They approached a stall where a friendly woman served dishes with a big smile.Da: "Vi har en speciel ret med krabbe og allergivenlige ingredienser," sagde hun og så på Mathias med opmuntrende øjne.En: "We have a special dish with crab and allergy-friendly ingredients," she said, looking at Mathias with encouraging eyes.Da: Mathias tog en stor bid.En: Mathias took a big bite.Da: Smagen var fantastisk, men kort efter begyndte hans hals at snøre sig sammen.En: The taste was fantastic, but shortly after, his throat began to tighten.Da: Han kiggede panisk på Freja.En: He looked panicked at Freja.Da: "Freja, jeg.En: "Freja, I...Da: jeg tror, jeg ikke kan trække vejret!En: I think I can't breathe!"Da: "Freja reagerede hurtigt.En: Freja reacted quickly.Da: Hun trak Mathias væk fra boden og så sig desperat om i mængden efter hjælp.En: She pulled Mathias away from the stall and looked desperately around the crowd for help.Da: "Hold ud, Mathias," sagde hun, imens hun ledte efter en løsning.En: "Hang in there, Mathias," she said, while searching for a solution.Da: Netop som hendes hjerte bankede hurtigst, så hun en gruppe paramedicinere i nærheden, der holdt øje med festlighederne.En: Just as her heart was pounding the fastest, she saw a group of paramedics nearby, keeping an eye on the festivities.Da: Hun vinkede aggressivt og råbte efter dem.En: She waved aggressively and shouted for them.Da: "Vi har brug for hjælp!En: "We need help!Da: Det er en allergisk reaktion!En: It's an allergic reaction!"Da: " råbte hun.En: she shouted.Da: Paramedicinerne kom hurtigt til undsætning og gav Mathias en indsprøjtning med adrenalin.En: The paramedics quickly came to the rescue and gave Mathias an adrenaline injection.Da: Langsomt kunne Mathias igen trække vejret normalt.En: Slowly, Mathias could breathe normally again.Da: Han sank sammen af lettelse, mens han blev placeret på en båre til yderligere observation i ambulancen.En: He collapsed in relief as he was placed on a stretcher for further observation in the ambulance.Da: Freja holdt Mathias' hånd.En: Freja held Mathias' hand.Da: "Du skræmte mig virkelig, men jeg er glad for, at vi fik hjælp i tide," sagde hun med et forsigtigt smil.En: "You really scared me, but I'm glad we got help in time," she said with a cautious smile.Da: Mathias nikkede, stadig lidt svag.En: Mathias nodded, still a bit weak.Da: "Jeg er heldig at have dig som min ven.En: "I'm lucky to have you as my friend.Da: Jeg vil være mere forsigtig fremover.En: I'll be more careful in the future."Da: "På vej til hospitalet tænkte Mathias på, hvor meget han havde lært.En: On the way to the hospital, Mathias thought about how much he had learned.Da: Det var vigtigt at kende sine grænser og ingredienser bedre.En: It was important to know his boundaries and ingredients better.Da: Freja, derimod, følte sig stærkere, mere sikker i sin evne til at håndtere svære situationer.En: Freja, on the other hand, felt stronger, more confident in her ability to handle difficult situations.Da: Sammen havde de klaret udfordringen, og inden længe ville de igen kunne nyde de varme sommeraftener i København - med lidt mere forsigtighed fra Mathias' side.En: Together, they had overcome the challenge, and soon they would be able to enjoy the warm summer evenings in København again - with a little more caution from Mathias' side. Vocabulary Words:palette: palettefestive: festligescent: duftenglanced: såcautious: forsigtigestall: bodfriendly: venligencouraging: opmuntrendetighten: snørepanicked: paniskbreathe: trække vejretsolution: løsningparamedics: paramedicinererescue: undsætningadrenaline: adrenalincollapsed: sank sammenrelief: lettelsestretcher: båreobservation: observationhospital: hospitaletboundaries: grænserchallenged: udfordringenovercome: klaretconfident: sikkeringredients: ingrediensercapability: evnereaction: reaktiontighten: snøremerrily: muntertallergy: allergisk

Domestic bliss! Link to the answer Lovefood.com Thinking Music Weetbix ad Support the podcasts you enjoy - check out Lenny.fm More about the show - www.nearly.com.au/somehow-related-podcast-with-glenn-robbins-and-dave-oneil/ Somehow Related is produced by Nearly Media. Original theme music by Kit Warhurst. Artwork created by Stacy Gougoulis. Looking for another podcast? The Debrief with Dave O'Neil - Dave's other podcasts with comedians after gigs. The Junkees with Dave O'Neil & Kitty Flanagan - The sweet and salty roundabout! Junk food abounds!Support on Lenny.fm: https://www.lenny.fm/See omnystudio.com/listener for privacy information.

How Social Media, Online Reviews, and the Internet Influence Restaurants and Diners // We dish on Peanut Noodles // Just in time for St. Patrick’s Day - we’re talking Shepherd’s Pie // Kevin Coleman from Bellingham SeaFeast joins us // The Hot Stove Society Tasting Panel takes on Wild Cold Smoked Alaskan Sockeye // We delve into Flank Steak // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We dive into the world of anchovies – how to use them and why they deserve a spot in your kitchen // Alyssa Lisle stops by to chat about Lucy’s Bottle Shop—her new venture blending wine, community, and representation // We’re talking Roast Pork—techniques, flavors, and the perfect pairings // Chef Orphée Fouano shares the grand opening of Mirabelle by Orphée // We explore the Art of the Croissant // The Hot Stove Society Tasting Panel takes on Strawberry Jam // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Becky Guzak shares highlights from her recent culinary adventures in Japan // Talking craft beer with Brad Benson from Stoup Brewing // Scott Cory and Sachia Tinsley from Peyrassol West in Normandy Park share their take on Western European and Mediterranean flavors // Building charcuterie & cheese boards for easy entertaining // Diving into natural and organic wines with Todd Alkema from Elliott Bay Distributing // Our talented editor from KIRO Radio, Sean De Tore, stops by with homemade muffins // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Second Date Update: Ryan and Nicole hit it off right away. They are both in the military, they both love food...their first date was at his place. He wanted to cook for her. What could go wrong?

Maui Meat // We talk authentic Turkish flavors with Berk Guldal, Chef and Owner of Hamdi Restaurant // Pide (Turkish Flatbreads) and the different variations // Margo Flones, Big John’s PFI // Mangos and how to use them! // Eliza Ward, Owner ChefShop.com, helps us pick the perfect pasta // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We answer a listener’s question with cookware recommendations // Daughter-mother duo Pat Tanumihardja and Julia Evari Suparman share their book, Mortar and Pestle: Classic Indonesian Recipes for the Modern Kitchen // We explore the art of Hainanese Chicken with Jackie Cross // Jamie Hunt, Founder & CEO of Fast Penny Spirits, talks about their award-winning amaro and Seattle-based distillery // We dive into Cassoulet // Chefs Annie Elmore & Rasyidah Rosli jump on the mic to chat about Malaysian Brunch // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We share tips for celebrating Valentine’s Day—whether dining out or cooking at home // Beloved Fran Bigelow, Founder of Fran’s Chocolates, and CEO Andrina Bigelow join us to share their new collections—just in time for Valentine’s Day // We celebrate National Canned Food Month with a fresh look at a pantry staple // Angel Azcarraga and Jacob Edelstein, founders and creators of Deglaze, introduce their recipe manager app designed for people who love to cook // And, of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fri, 07 Feb 2025 00:00:00 +0000 https://seesee.podigee.io/s3e13-eric-vildgaard 606c65c3ac76f1ef08ae37a23b2ae232 Three-Michelin-starred Danish chef Eric Vildgaard is a remarkable character whose journey from a life of crime to culinary greatness is an inspiring story of true courage. Once trapped in a world of poverty and gang violence, Eric found himself lost in a turbulent, dark alley of drugs and chaos. But in the depths of his struggles, he discovered cooking as a refuge - a safe haven where he could channel his emotions and creativity. Yet it was not this realization that set him on a transformative path to redemption, but love, the simplest and, he says, the best decision he ever made. In this episode, we invite you into the kitchen of the world's third-best chef, ranked by The Best Chef Awards (2024), as he lights the fire and talks about using his senses, instinct and the sound of burning pans, the true meaning of cooking, his holistic approach and the many ways his relentless drive and passion for cooking have rewarded him in life. Listen as he shares his insights on letting the ingredients shine while keeping his ego in check, and how he has turned his kitchen into a school of life, a place that fosters joy and connection, where he mentors younger generations and helps them find their way. A man of true courage, Chef Vildgaard has chosen not to deny his past, as it has helped him to gain a healthy self-awareness and a better understanding of who he is, while keeping his feet on the ground: a conviction embodied in the Danish word Jordnær, the name of his three Michelin star restaurant. Eric is a titan and living proof that it takes guts, love and fire to create and turn your life around and be able to transform yourself and those around you. Jordnær – https://restaurantjordnaer.dk Selected Articles MIchelin Guide - Jordnær: An Inspector's View on Denmark's New Three Michelin Star Restaurant https://guide.michelin.com/is/en/article/dining-out/jordnaer-an-inspector-s-view-on-denmark-s-new-three-michelin-star-restaurant The World's 50 Best – Jordnær https://www.theworlds50best.com/the-list/31-40/jordnaer.html Forbes - My Best Meal Of The Year Is Where You Need To Eat In 2024: Jordnær https://www.forbes.com/sites/adammorganstern/2023/12/29/my-best-meal-of-the-year-is-where-you-need-to-eat-in-2024-jordnr/ 3 13 full no Food,Love,Restaurant,Three-Michelin-star,Eric Vildgaard,Jordnaer,Jordnær,Danish chef,Life of crime,Nature Dr. Cecilia Ponce Rivera

Ben Lehman, GM of the Carlile Room, stops by to talk about upcoming drinks and menus celebrating Hamilton at the Paramount // Back by popular demand, Mike Mondello, President and CEO of Made in Washington, highlights locally made Valentine’s packages // Award-winning food writer Sara Dickerman dishes on crafting cookbooks and her new newsletter: What Should I Bring? // Lucio Gomiero, Owner and winemaker at Vignalta winery, joins us to talk about his craft // We dive into the world of radicchio with Jason Salvo, owner of Local Roots Farm // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Chef Danae Mclaughlin shares her tips for crafting dark chocolate truffles and Linzer cookies // We dive into the art of cooking lamb rib chops // We spend a segment celebrating blood orange season // Cookbook Author and Chef Sally James joins us to talk about Yarra Valley Caviar // We’re dishing up all things pancakes—from buckwheat blini to Loretta’s fluffy classics // Hot Cakes Pastry Chef Britiany Bardeleben stops by to explore molten chocolate cake // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Coconut Prawns! // Chef Edouardo Jordan, founder of Food with Roots, joins us to talk about the Soul of Seattle Fundraiser on February 8th // It’s National Soup Month, and we’re exploring the ultimate comfort food: Chicken Soup // Fred Ness from Dahlia Bakery stops by to chat about Mochi Donuts and Seasonal Pastries // Grab your skewers—it’s Fondue Party season! // Back by popular demand, Rachel Belle shares her culinary escapades for the New Year // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fresh from Spain, Chef Bridget Charters shares flavors and discoveries from her latest culinary adventure // Find out which condiments are worth making from scratch // We’re turning ordinary lasagna into something extraordinary // Chef Sean McFadyen takes us through the bold and vibrant world of New Orleans’ Creole and Cajun cuisine // It’s National Soup Month! This week, we’re dishing up Posole // We start the year off right with a pantry refresh // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We kick of the new year with 2025 Food Trends Highlights // Makini Howell, Chef-Owner of Plum Bistro, introduces her new cookbook:  Simple Goodness: No-Fuss Plant-Based Meals Straight from Your Pantry // We’re diving into Hearty Winter Soups // Sam Spillman of Caffe Vita shares New Pours for the New Year // We talk Roast Chicken // Llance and Lori Kezner, co creators of Millie’s Sipping Broth, discuss how they’re redefining savory sipping // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

We explore Cabbage Rolls // Michelle Douglas, CEO of Emergency Food Network, is back to shed light on their impactful work and to share stories of growing up around a dinner table set for ten // Renee Erickson, Chef & Co-Owner of Sea Creatures Restaurants, shares her latest cookbook: Sunlight & Breadcrumbs, Making Food with Creativity & Curiosity // We create a festive New Year's Eve dinner menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

Segment 1: Attorney Rae Kaplan of Kaplan Law Firm joins Wendy to talk about the latest student loan debt relief and who is entitled to them Segment 2: Carl Prouty from Abt electronics shares some last minute Christmas gifts and how you can get them with same day delivery Segment 3: Dave Dumas, Administrative Director for Share Food Share […]

Chef Danae McLaughlin takes us on a global dumpling journey // Pete Fjosne, Executive Chef of Rhein Haus, shares his modern twist on traditional German cuisine // Ashley Trout, Founder of VITAL Wines, discusses supporting vineyard workers through purpose-driven winemaking // Food writer Leslie Kelly joins Terry Phair, owner of Lummi Seafood Market and Cha•k’os Fire Pit // Holly Smith, acclaimed Executive Chef and Owner of Café Juanita, shares insights into the creative process behind crafting a menu // And we’ll wrap it up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Hawaiian cuisine! · Mike Mondello, President and CEO of Made in Washington, shares locally made holiday treats · Michael Teer from Pike and Western Wine Shop guides us through champagne and sparkling wine · Mother-daughter duo Hsiao-Ching Chou and Meilee Riddle introduce their new book, Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations · Hsiao-Ching then takes us on a soy sauce tasting journey · Kevin Smith, Co-Owner of Beast & Cleaver, talks about celebrating local, sustainable meats · And we’ll wrap it all up with Rub with Love Food for Thought Tasty Trivia

National Pastry Day is around the corner, and we’re celebrating by exploring the world of pastries // Chef Instructor Rasyidah Rosli teaches us about the art of Dim Sum // Chicory season is upon us, and we’re diving into their unique, bitter charm // Betsy and Andrea Sherrow from Seattle Caviar Co. join us for an exciting chat // Chef Bridget Charters shares her expertise on handmade pastas // Chef Lauren Jackson of Pintxo by Valdemar shares Spanish treats and holiday vibes from the Holiday Market at Woodinville Schoolhouse District // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re talking Easy Weeknight Dinners! // Susan Cathcart of 58 Stars Travel and our friend Kathy Rautureau take us on a journey through culinary travels, featuring an upcoming tour of Sicily’s Etna wine region in 2025 // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality shares delicious samples from El Gaucho, Aerlume, and AQUA // We delve into crafting a show-stopping Holiday Prime Rib Roast // Then, it’s all about Favorite Holiday Potatoes // Lara Hamilton, owner of the Book Larder, shares her top recommendations of new cookbooks for the holiday season // And of course, we wrap things up with Rub with Love Food for Thought Tasty Trivia!

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Tuesday, Nov. 26, 2024. Advantage Valley welcomes new board members and expands economic development efforts…WV Tourism adds two more Almost Heaven swings for scenic photo opportunities…and can you guess WV's oldest restaurant? Hint…it's in Parkersburg…on today's daily304.   #1 – From WV BUSINESSLINK – Advantage Valley, Inc. has announced the appointment of nine new members to its Board of Directors, each bringing a wealth of expertise and commitment to the region's continued growth.  In addition to expanding its board, Advantage Valley has appointed Sam Lever as the new Expanding Markets Coordinator.  The Expanding Markets program, recently boosted by a $1.6 million POWER grant from the Appalachian Regional Commission (ARC), is a three-year effort to diversify and strengthen manufacturing and business services in the region. The program's goals are to support 225 businesses, foster 200 new jobs, and attract $25 million in new investments by increasing market reach and bolstering local supply chains. Read more: https://wvbusinesslink.com/2024/11/15/advantage-valley-inc-welcomes-new-board-members-and-expands-economic-development-efforts-with-new-hire/   #2 – From REGISTER-HERALD – The West Virginia Department of Tourism has added two new Almost Heaven swings to the Mountain State, one at the Resort at Glade Springs and the other at Mason-Dixon Historical Park. The Resort at Glade Springs is a family-friendly oasis in Raleigh County offering championship golfing, spa services, on-site dining, outdoor adventures and more. Mason-Dixon Historical Park is located in Monongalia County on the border of West Virginia and Pennsylvania. This brings the total number of photo-ops to 31 that can be found throughout each of the state's nine travel regions. Travelers are encouraged to share their swing photos on social media using #AlmostHeaven.  Visit wvtourism.com for more information and locations of the swings.  Read more: https://www.register-herald.com/news/life/two-new-almost-heaven-swings-tucked-within-west-virginia-s-scenic-landscape/article_e6479900-a36c-11ef-9ddb-97df538093e1.html   #3 – From CONNECT-BRIDGEPORT – Whether you're after homey Italian joints that still make pasta like nonna, old-school taverns that have served beer and bites for a century, or saloon-style restaurants with plenty of Old West spirit, America has its fair share of historic places to eat.  The folks at Lovefood.com have rounded up the oldest restaurant in each state that still serves great food today. In West Virginia, the North End Tavern can trace its roots back to 1899 when it was established as a little neighborhood pub. Since then, the Parkersburg eatery has become a local favorite restaurant and brewery with a solid fuss-free menu including a selection of well-made appetizers and sandwiches. Try the signature burger or plump for German-inspired sandwiches, such as fried bologna and smoked liverwurst.  Read more: https://www.connect-bridgeport.com/connect.cfm?func=view§ion=News&item=Web-Site-Lists-West-Virginias-Oldest-Restaurant-and-its-Going-Strong-Just-a-Quick-Trip-on-Route-50-West57413   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

It’s Gravy Season - Tom talks Gravy // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality joins us to share insights on the power of collaboration in the kitchen // We’ll dig into ways to make the most of Fall Greens // Father-and-son captains John and Jack McHenry dive into the world of Alaskan halibut fishing // Loretta’s “Shortcut or Scratch” Gnocchi // Eric Tanaka, Managing Partner of TD & Co, joins us to talk about his recent culinary adventures through Mexico City // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fire destroys Hermann antique storeLoop Trolley training on University City routes starts todaySt. Louis eatery named LoveFood.com's ‘most fantastic' restaurant in AmericaMissing father faked death, left country to meet with another woman: Wisconsin sheriffThis cruise company invites passengers to 'skip forward' 4 years on world voyageAmazon drone delivery takes off in ArizonaAustralia wants to ban kids under 16 from social media as world governments seek to crack down on the 'addictive' appsDouchebag of the Day - Vermont man threw hundreds of nails, screws in parking areas, roadway in Bradford, police say Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams > Check out King Scott's band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fire destroys Hermann antique store Loop Trolley training on University City routes starts today St. Louis eatery named LoveFood.com's ‘most fantastic' restaurant in America Missing father faked death, left country to meet with another woman: Wisconsin sheriff This cruise company invites passengers to 'skip forward' 4 years on world voyage Amazon drone delivery takes off in Arizona Australia wants to ban kids under 16 from social media as world governments seek to crack down on the 'addictive' apps Douchebag of the Day - Vermont man threw hundreds of nails, screws in parking areas, roadway in Bradford, police say   Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams > Check out King Scott's band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lexi Hannah helps mid-career women that no longer want the career path they once aspired to.   She helps them overcome burnout, decide what they want next, and create an inspired plan to get there.  Her work is inspired by her own journey of climbing the corporate ladder as a HR Leader and being hit with the realization she no longer wanted the career she had worked towards for seventeen years.  Her clients come to her when they feel in crisis in their careers.  They are exhausted  from work they aren't passionate about, sick of the never ending to-do lists, and crave more meaning in their lives.  This leaves them feeling stuck, anxious, and confused.  When Lexi went through her own career crisis, she realized she had limiting beliefs that were stopping her from making the changes she wanted to make.  She set out to learn how to break free from the subconscious programs and paradigms that caused her suffering.Lexi used tools including coaching, meditation, visualization, journalling, hypnosis, and EFT (tapping) to overcome limiting beliefs, learn to process emotions, and form a deeper connection with herself and the world around her.   She now uses a combination of mindset, emotional, and strategic techniques to help her clients create transformational shifts in their own lives.  She is a certified Mindset Coach and certified Practitioner in NLP, Emotional Freedom Techniques (EFT aka tapping),  Hypnosis and Neural Energetic Wiring and Encoding. please connect with this episode guest:IG:@iamlexihannahIf you want to connect and know more about me and my podcast: Leap of Healthyou can find me at :www.alexbalgood.comFacebook @AlxBalgood and @leapofhealthwithalexbalgoodInstagram @AlexbalgoodYoutube @AlexBalgoodBuy on Amazon Book: Parents, Our Greatest Teachers by Alex Balgood available on paper bag & kindle version and Barnes and Noble Books#alexbalgood, #alwaysmoving, #author, #creatingwealth, #gutbrain, #healer, #leapofhealthpodcast #healthyli, #livingmybestlife #quantumhealing ,#loveart, #artiseverything, #artheals #nutrition, #nutritioncoach #massagetherapy, #airquality, #soundhealing, #healingslowly, #functionalmedicine, #fertility, #sunlighttherapy, #Circadianrhythm, 

Chef Bridget Charters shares expert tips for crafting exceptional Thanksgiving pies // Seattle filmmaker and Eva’s Wild founder, Mark Titus, dives into the story of Alaska’s sockeye salmon, the beauty of whole salmon for the holidays, and a sneak peak at his upcoming film // The Hot Stove Society Tasting Panel tackles a seasonal favorite—canned pumpkin! // Jasmine Donovan, President and CFO of Seattle’s iconic Dick’s Drive-In Restaurants, talks about this beloved institution and its future // Austin Allred, owner of Royal Family Farming, joins us to discuss their partnership with Dick’s Drive-In and the importance of regenerative agriculture // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Explore how to bring out the best in Fall greens // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

The Hot Stove Society Tasting Panel dives into maple syrup // We're wrapping up National Seafood Month with Alaskan Crab as part of the Seafood 101 campaign // We build the Ultimate Seafood Platter // Back by popular demand, Cynthia Nims is here for part two of Preserving Family Recipes // New York Times bestselling author Julia Turshen is here to share her new cookbook 'What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities' // And of course, we finish up with Rub with Love Food for Thought Tasty Trivia!!

Did a listener’s home-grown tomato outshine Jackie’s perfect one? If so, we’ll reveal the Tomato Triumph winner // We dig into Winter Squash! // Continuing our celebration of National Seafood Month, we’re joined by Craig Morris from Genuine Alaska Pollock Producers // We talk braising meats – fall’s ultimate comfort food // Pastry Chef Britany Bardeleben is here to chat about seasonal sweet treats // The Hot Stove Society Tasting Panel explores pears // Cynthia Nims is here to talk about preserving family recipes // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

I Want to Fast But I Love Food | Pastor Jim Boyd | Refuge City ChurchSupport the show

We talk French culinary travels with our producer Becky Guzak // Back by popular demand, we welcome Kirsten Vracko from Cheeky & Dry, Seattle’s first non-alcoholic bottle shop // Fresh from the harvest, we explore produce-packed fall salads // In celebration of National Seafood Month, we’re joined by Rut Perez-Studer, Sr. Manager of Fisherman’s Terminal // The Hot Stove Society Tasting Panel searches for the best store-bought vanilla ice cream // Tom shares his recent “Duck Four Ways” menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We celebrate the life of Thierry Rautureau in honor of his birthday, September 26, 1958 // We start with a special compilation of memorable moments featuring Chef Thierry from past shows // Joining us are his friends Dr. Nathan Myhrvold, Chef John Sundstrom, Leslie Kelly, and Chef Adam Hoffman, who will share their favorite Thierry stories and reminisce about his legacy // In our final Simple to Spectacular! segment we celebrate “the Chef in the Chapeau” by diving into his Rover’s fall recipe: Quail & Frisée Salad with Duck Prosciutto, Poached Quail Egg, & Red Wine Vinegar // And of course, we wrap up the show playing one of Thierry’s favorite segments: Rub with Love Food for Thought Tasty Trivia!

We explore new crop Washington apples with our Hot Stove Society Tasting Panel // Chef Bruce Naftaly is here to share his latest adventure // We celebrate Chef Thierry Rautureau by diving into one of his fall recipes from his Rover’s cookbook // Katie Harris and Tori Elwood join us to inspire a deeper appreciation for sablefish // We talk with Dick Stevens about the James Beard Foundation’s Taste America Seattle event // Chef Annie Elmore is here to introduce us to Hungarian cuisine, walking us through a traditional Hungarian supper // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re welcoming Kurt Dammeier, founder of Sugar Mountain - home to Beecher’s Handmade Cheese, Mishima Reserve, The Butcher’s Table, and Pasta & Co. // On Simple to Spectacular, we celebrate Chef Thierry with one of his fall Rover’s recipes // Alissa Leinonen, founder and CEO of Gourmondo, is here with her daughter Olivia, to discuss their new partnership with PCC Community Markets // With National Cheeseburger Day coming up, our managing partner Eric Tanaka shares what makes the perfect cheeseburger // Sheryl Wiser from Pie and Persistence talks about making a difference through food // And of course, stick around for Rub with Love Food for Thought Tasty Trivia!

We explore the world of zucchini // Chef Steven Ariel & Stephanie Cobbs from TRACE Market and W Living Room Bar join us to talk specialty cocktails and their unique Hawaiian & Filipino influenced cuisine // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Fall recipes // Our very own Sean McFadyen is here to guide us through making the perfect Jambalaya // We dive into Negronis with Jenny Lentz, Executive GM of all Serious Pie locations & Resident Negroni Master // It’s time to celebrate the season’s best as we turn our focus to all things tomatoes // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Spice Up Fall Flavors with Jamie Aragonez from World Spice // Delve into an end of summer Perfect Porterhouse Steak // Explore what makes a great Pesto? // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s recipes // We talk Seasonal Bruschetta // Tony Catini, Director of Serious Pie Division at TD & Co. is here // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Celebrate Chef Tamara Murphy’s life and legacy with reflections and stories // Welcome Brian Clevenger, Executive Chef and owner of General Harvest Restaurants // Talk about Pete Wells’ final column in the New York Times as a restaurant critic reflecting on the changes in the dining world over his 12-year tenure // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s summer recipes // We talk Labor Day dishes with inspiration from Rubbed with Love recipes // Loretta and I revel in our Prosser Farm Meatball Project // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Loretta shares “Prosser Farm Tales” from a recent family staycation // We talk Washington Cheese with Dr. Courtney Johnson of the Washington State Cheesemakers Association & Owner of Street Cheese // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his summer Rover’s recipes // The Hot Stove Society tasting panel dives into Canned Tuna // We explore Cold Noodle Dishes for when it’s too hot for Ramen // We talk cookies, gift baskets, and more with Bite Society’s Co-owners Lendy Hensley & Chef Bob Pennington // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Bruce Miyahara is there to tell us all about Pizzakaya 8.0 coming to Neb // FareStart’s Patrick D’Amelio & Meg Viera are here talk about their recent restaurant reopening and Guest Chef Night // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of hissummer Rover’s recipes // We welcome Ballard Food Bank and learn about their upcoming“Ballard Bites and Brews” event // Chef Matt Broussard, aka “acooknamedmatt” is here to share his experience going from a restaurant chef to showcasing his craft on social media // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Many of us struggle with emotional eating. And that's because food is a reliable way to manage our unwanted emotions. Think: Bored. Stressed. Lonely. Angry. Anxious.  When we're experiencing difficult emotions, it's natural to turn to food.  But here's something that's also common: some of us label ourselves as emotional eaters, when that's not actually the case.  For some of us, something else altogether is going on: We just LOVE food. A lot. The truth is, some of us love food so much that we don't know how to contain ourselves.  We overdo it because we love it so much. In the midst of our food love affair, it seems we can lose our ability to manage how much food we eat.  So it's not so much that we have a “problem” with food – instead, we love it so much that we can easily go overboard. If this sounds familiar, this episode will really hit home. Marc David coaches 35-year old guest client, Romana, who has long assumed that she's an emotional eater. In an effort to put an end to her ‘emotional eating,' Romana wonders: how can she only eat when she's hungry? What does she need to do to control herself? And why does she go against her own wishes when it comes to how much she eats? But in the course of their session, Marc helps Romana recognize that her challenge is a bit different from what she imagines it to be.  What Romana believes is her “food issue” is actually just a deep love and excitement for food.   So how does Romana and the rest of us love food, without overdoing it?  By owning, honoring, and embracing that love. And also learning that loving food in a good way – in a way that supports our body, mind, and soul – means we must cultivate some real SKILL. The truth is, most of us who struggle with emotional eating and overeating simply haven't learned key skills around eating and pleasure. So in this episode, you'll hear Marc explore: