Podcasts about minute meals

You're in our kitchen! On this week's episode of You Are What You Read, we are joined by two cookbook authors, television personalities, and beloved chefs, Rachael Ray and Anna Francese Gass. You know and love Rachael Ray from her Emmy-award winning daytime talk show, Rachael Ray, for 17 seasons, from her incredibly popular Food Network series 30 Minute Meals, and also from Rachael Ray's Italian Dream Home. Rachael joins us today with Anna Francese Gass, host of the all-new Hulu cooking show, Instant Italian. Anna is also the author of bestselling cookbooks, Heirloom Kitchen, and Italian Snacking, which we discuss in this conversation. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Tommy is joined by the one and only Rachael Ray. Rachael is a brilliant cook, television personality, businesswoman, best-selling author, philanthropist and a brand new podcast host…just to name a few of the many hats she wears. She rose to fame through her iconic series on the Food Network, 30 Minute Meals, before landing her own daily daytime talk show, The Rachael Ray Show, which went on for an impressive 17 seasons. When the show premiered, Rachael was immediately embraced by critics across the country. Time Magazine wrote, "You can't attract her kind of following by just being accessible. Ray, like Regis Philbin, is gifted at being on television." Newsweek praised Rachael as being "the most down-to-earth TV star on the planet,” and Forbes voted her #2 Most Trusted Celebrity. Today, Rachael opens up about why she has never looked back but instead only forward in her career, how she felt after choosing to wrap up her daytime talk show after almost two decades, why nothing makes her happier than putting in a hard day of work, the people along the way of her career who made a really big impact, how she has never paid attention to gossip or negative chatter, why she never has let fear dictate her life, the importance of continuing to learn something new no matter how much success you have, what made her want to jump into the podcast world, what’s next for the woman who has done it all, and so much more. Subscribe, rate, and review this episode if you enjoyed this conversation!See omnystudio.com/listener for privacy information.

Grocery Shopping and feeding our families. We all do it. To some it is a neccessary evil. To others meal planning, shopping, and storing food, is a fun and rewarding challenge. One thing is for sure, there are definitely ways to make it more affordable, less painful, and even (gasp) fun!! Today we share tips you may not have heard, (or possibly forgot) that we've used and seen modeled in our Mennonite upbringing. After all, we all do it. So let's get motivated together! Thank-you to our sponsors: VOETBERG MUSIC ACADEMY Go to https://www.voetbergmusicacademy.com/ and use code HOMEMAKER20 20% off each month you are enrolled. Learn music differently this year, in a way that sticks. Watch our first 3 seasons: https://youtube.com/playlist?list=PLqdjqwDnpIMx_GhVzCWsT4LF-1EsRhwJm&si=8hmyDW0lI4-yWhQ- Please subscribe! You can also find this podcast on Spotify and iTunes! Shop Megan's lifestyle brand FoxSparrow over at www.meganfoxunlocked.com Shop Jayna's beautiful handmade robes and dresses: https://jaynahandmade.com/ Shop Megan's Amazon Storefront: https://www.amazon.com/shop/meganfoxunlocked Shop Jayna's Amazon Storefront: https://www.amazon.com/shop/jaynalynnhandmade?ref_=cm_sw_r_apann_aipsfshop_aipsfjaynalynnhandmade_8JT0JHV8AH0KP8VJX5XN&language=en_US Sign up for Scribd: (audiobook library): https://www.scribd.com/gitx/a33qb4 (If you use this link you'll get a free month trial!) Chairs: https://www.walmart.com/ip/SINGES-Acc... Wallpaper: https://glnk.io/4x0x0/meganfoxunlockedgmailcom Use code MEGAN35 Lamp: https://amzn.to/46Dyuy7 Mustard throw: (the softest thing you've ever felt!) https://amzn.to/39CgZG2 Contact/Collab: meganfoxunlocked@gmail.com P.O. BOX- send us some mail! P.O. BOX 9 Akron, PA 17501 Follow us on Instagram: Honey I'm Homemaker: https://www.instagram.com/honeyimhomemaker/ Megan: https://www.instagram.com/meganfoxunlocked/ Jayna: https://www.instagram.com/jaynaburkholder/ Megan's Business: https://www.instagram.com/shopfoxsparrow/ Jayna's Business: https://www.instagram.com/jaynalynnhandmade/ Some links are affiliate links. Thanks for supporting my channel! Music from YouTube and Epidemic Sound --- Support this podcast: https://podcasters.spotify.com/pod/show/megan55969/support

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On today's episode I am sitting down solo to share four simple lessons to help bring you back to basics on your weight loss journey. By the end of the episode you'll learn what are the basics (what I call a beginner's guide to weight loss 101) that are important to nail down from the start of your journey and why this list is NOT just for beginners. Whether you're a weight loss rookie or veteran, what I share in today's episode applies to you! Plus, I share four important lessons related to when you eat, what to eat at meals and even how to approach fun foods that are crucial for fat loss success so you can ensure you don't make common mistakes that will prevent you from seeing progress. NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

On today's episode, I am sitting down solo to answer a question submitted by one of our amazing listener's named Rosa regarding if it's good (or bad) to combine carbs and fruit in your diet when trying to lose weight. By the end of today's episode you can expect to learn what types of foods are considered carbs, common misconceptions about carbs and fruits when it comes to losing body fat and how to effectively combine these foods with other nutrients to set your diet up to lose body fat week after week. Need healthy recipes to lose fat? Grab my 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

On today's episode, I am sitting down solo to answer a question submitted by one of our amazing listener's named Lauren regarding clean eating, organic foods, seed oils - and if these trends are truly necessary or not for health and weight loss. By the end of today's episode you can expect to learn what it means to eat clean and if it really matters for weight loss, the truth around organic foods especially considering your access to them, and my thoughts on the controversy surrounding seed oils. I hope this episode provides a lot of practical advice and knowledge to help you make informed choices on the go while still prioritizing your health. NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

On today's episode, I am sitting down solo to answer a question submitted by one of our amazing listener's named Brinn regarding how to navigate buying a healthy lunch at a grocery store.  By the end of today's episode, you can expect to learn how to create nutritious, high-protein meals on the go, perfect for an office lunch or when you are traveling. Whether you forgot your lunch or just want to avoid pricey salads, this episode will help you create a balanced meal straight from the grocery store.  NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

On today's episode I am sitting down solo to discuss how to approach alcohol on July 4th. I share some of my top tips to help you plan your drinking to save calories and prevent dreaded hangovers without compromising enjoyment during the holiday weekend. Whether you're hitting the beach, a barbecue or a happy hour - this episode gives you the tools you need to have fun and stay on track. PS: Don't forget yesterday's episode linked below that covers how to approach food and  your diet on July 4th! NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HEREGet Support & Personally Work With Us HERE Related Episodes:

On today's episode I am sitting down solo to discuss how to approach your food and diet this July 4th. I'll share practical tips on building a balanced, healthy plate without sacrificing the indulgent treats you love. Plus, I'll highlight the importance of planning your day around these special meals so you can indulge without guilt. Listen in to find out how you can fit a hot dog or a hamburger into your diet all while still making progress! PS: Tomorrow, Part 2 is coming out where we're discussing how to approach alcohol on July 4th as well. Stay tuned! NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

Welcome to episode 4 of Shed Fat For Summer Series! On today's episode, I am sitting down solo to break down all the CRAZY advice found on TikTok that actually is making you gain weight (instead of lose weight). I am debunking popular nutrition myths you've probably seen scrolling through social media, why some of this advice is not based on science, and most importantly how following this advice can often keep you struggling with your weight. Tune in as I help you cut through all the social media nutrition “noise” and finally get you shedding fat for summer! NEW: 20 Minute Meals for 20 Pounds Down Recipe Guide HERE Grab my FREE Toning Up Guide for Summer HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

Ali Rosen is a relatively new to me author. But when I grabbed a copy of her first book, I binged it in a sitting and never looked back. Ali is an author. She is a mom. She is a foodie and hosts her own cooking show. I needed so much to bring her to you. I hope you love her as much as I did. So tell me, What are you cooking now?   Shownotes: Ali's Show on NY Public Television Funny Story by Emily Henry The Paradise Problem by Christina Lauren Just for the Summer by Abby Jimenez The Rom-Commers by Katherine Center Romance Con in Milwaukee Out on a Limb by Hannah Bonham-Young Morbidly Yours by Ivy Fairbanks Bridgerton Bare Minimum Dinners Priya's Kitchen Adventures Ali's Reading: Savor It by Tarah DeWitt At First Spite by Olivia Dade Last Call at the Local by Sarah Grunder Ruiz Love Song for Ricky Wilde by Tia Williams A Novel Love Story by Ashley Poston Bad Reputation by Emma Barry What is Love by Jen Comfort The Other Side of Disappearing by Kate Clayborn Cook Simply Live Fully Connect with Ali: Instagram Website A Recipe for Second Chance Alternate Endings 15 Minute Meals   Connect with Ali Instagram Website A Recipe for Second Chance Alternate Endings   Connect with Addie Instagram @addie.yoder Facebook @coachaddiey Join Newsletter Website

Life is short put together a fun easy 10 minute meal. Take the pressure off Valentine's Day. Just have fun and enjoy and love.

Today we have a great double episode of the show. Alex Prud'homme's new book, Dinner with the President, is a history of American food, politics, and 26 presidents, from George Washington starving at Valley Forge in 1777 to Donald Trump's burger banquets. It was such a good time having Alex on the show to talk about how food has been used as a diplomatic tool since the founding of the United States, and also dig into the legacy of his famous great aunt - Julia Child.Also on the show we welcome Ali Rosen to the studio. Ali is a cookbook author, TV food host, and successful rom-com novelist, having published the hit novel Recipe for Second Chances. She is also the author of the new cookbook, 15 Minute Meals. On this episode we talk about what makes a 15 minute meal, and how she writes her food-focused fiction. It's such a fun talk, I hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ALEX PRUD'HOMME & ALI ROSEN:Alex Prud'homme Wishes He Was in the Room Where It Happened [NYT]Potluck with Ali Rosen [official]

Think you don't have enough time to cook? Well, think again, because guest Ali Rosen is sharing her best tips and tricks for making incredibly flavorful meals in just 15-minutes. Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life. She is the bestselling author of three cookbooks, 15 Minute Meals, Modern Freezer Meals and Bring It!, and she's been featured everywhere from The Today Show to The New York Times and has written for publications including Bon Appetit, Wine Enthusiast and New York Magazine. She is also a bestselling novelist--her debut is Recipe for Second Chances and her next book, coming May 2024, is Alternate Endings. See omnystudio.com/listener for privacy information.

Maybe one of your New Year's Resolutions was to cook more... but you just don't feel like you have the time. Cookbook author Ali Rosen is here to help with her latest book, 15 Minute Meals: Truly Quick Recipes that Don't Taste Like Shortcuts. She joins us to discuss and take calls.   SPICY TOMATO POACHED SHRIMP This is one of those stewy one-pot meals that comes together incredibly quickly but feels like it contains more flavor than it has any right to. Harissa—the spicy, smoky North African red pepper condiment—forms the base layer, and it adds just the right level of heat. If you can't track it down (even though it is now widely available), you can always use your preferred hot sauce, and the rest of the ingredients will still pull their weight. Between the peppers, the chickpeas, and the shrimp, you've got an entire meal in a single serving. Ingredients 2 red bell peppers
 2 pounds (900 g/32 oz) peeled shrimp 2 tablespoons harissa
 2 28-oz (794 g) cans of diced tomato 2 15-oz (400 g) cans of chickpeas
 1 cup (180 g/6 oz) pitted kalamata olives 8 oz (227 g) feta
Dash of Kosher salt Place a wok (or large Dutch oven) on high heat. Chop the bell peppers into bite-sized pieces. Throw half the bell peppers and all the shrimp into the wok with the harissa on top. Cook for three to four minutes without stirring, or until the shrimp have browned a bit. If you need to open your cans of tomatoes and chickpeas, do that now. Drain the chickpeas. If you prefer your olives chopped, you can also do that (but you don't have to). Add the remaining bell peppers, the tomatoes, the chickpeas, and the olives to the wok. Cook for another five to six minutes, or until the shrimp have cooked through. Turn off the heat, crumble the feta in, and stir. Taste, then add some salt as needed. Serve hot.

TTT26: 3 Top Tips on Creating quick, healthy 15 minute meals Come listen to our NEW on demand Masterclass: 4 Things You Need to Know to Get in Superhero Shape with kettlebell trainingwww.warriorgoddesskettlebelltraining.com/masterclassBe sure to connect with Lisa Barwise and Warrior Goddess Kettlebell Training on social media:Instagram@lisa_barwise@wgkettlebelltrainingFacebookwww.facebook.com/warriorgoddesskettlebelltrainingYoutubehttps://www.youtube.com/warriorgoddesskettlebelltrainingWhat you can do to help the Podcast?If this podcast means anything to you and you want to support it. Simply Subscribe & Review in Apple Podcasts.Apple Podcasts is one of the only platforms where you can both subscribe and review.How to Subscribe or Follow The Podcast1. Open Apple Podcast App.2. Go to the icons at the bottom of the screen and choose “search3. Search for “Goddess Got Goals”4. Hit the top Right Hand "+" sign5. Open Spotify6. Search for “Goddess Got Goals”7. Hit the 'Follow' underneath the imageHow to Leave a Podcast ReviewOpen Apple Podcast App.Go to the icons at the bottom of the screen and choose “search”Search for “Goddess Got Goals”Click on the SHOW, not the episode.Scroll all the way down to “Ratings and Reviews”Click on “Write a Review”This is the best way for us to reach more people and of course let us know that our episodes mean something to you!Join us in our online Bootcamp- Be your Own SuperheroBe sure to connect with Lisa Barwise and Warrior Goddess Kettlebell Training on social media:Instagram@lisa_barwise@wgkettlebelltrainingFacebookwww.facebook.com/warriorgoddesskettlebelltrainingYoutubehttps://www.youtube.com/warriorgoddesskettlebelltrainingWhat you can do to help the Podcast?If this podcast means anything to you and you want to support it. Simply Subscribe & Review in Apple Podcasts.Apple Be sure to connect with Lisa Barwise and Warrior Goddess Kettlebell Training on social media: Instagram @lisa_barwise @wgkettlebelltraining Facebook www.facebook.com/warriorgoddesskettlebelltrainingYoutubehttps://www.youtube.com/warriorgoddesskettlebelltraining What you can do to help the Podcast? If this podcast means anything to you and you want to support it. Simply Subscribe & Review in Apple Podcasts.Apple Podcasts is one of the only platforms where you can both subscribe and review.How to Subscribe or Follow The Podcast1. Open Apple Podcast App.2. Go to the icons at the bottom of the screen and choose “search3. Search for “Goddess Got Goals”4. Hit the top Right Hand "+" sign5. Open Spotify 6. Search for “Goddess Got Goals”7. Hit the 'Follow' underneath the image How to Leave a Podcast Review Open Apple Podcast App. Go to the icons at the bottom of the screen and choose “search” Search for “Goddess Got Goals” Click on the SHOW, not the episode. Scroll all the way down to “Ratings and Reviews” Click on “Write a Review” This is the best way for us to reach more people and of course let us know that our episodes mean something to you!...

This episode was recorded before the October 7th attacks which have weighed heavy on our hearts. During this conversation with celebrity chef and television personality Rachael Ray, she reminds us how important it is to keep those suffering, "in our hearts, on our lips, and in our minds. We hope the episode inspires you to give back in whatever way you can, even if it's simply a conversation at the dinner table. Late this summer, Debbie and Rachael Ray were part of a fundraiser for Ukraine. Debbie invited her to come on the podcast with Tommy to shine the light on some wonderful humanitarian work she's been doing. Tommy and Debbie cover a variety of other topics with Rachael, from her soon-to-launch podcast to her dogs and building her dream home. Find out more about the Wear Hope Help Ukraine Jewelry Collection made in Italy, designed and crafted with love by Rachael Ray and DelBrenna Jewelry with 55% of proceeds going directly to Ukrainianians. In this episode, Rachael also mentions that you can donate to Ukrainians directly via UNBROKEN. Over the years, Rachael Ray has published nearly thirty cookbooks, has been a resident chef on The Food Network, and a host for programs like 30 Minute Meals, Inside Dish, $40 a Day,Tasty Travels, and The Rachael Ray Show. After 17 seasons, her final episode aired back in May (2023) and she's been busy launching her production company, Free Food Studios. She promises more details will be coming soon. Find out more about Rachael Ray on her website: https://rachaelray.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

It's back to school season and for many families that means busier, tighter schedules. To help, we've compiled a list of the best 30-minute meals that are actually doable! If you prefer video, watch the full episode 11 YouTube video version. When schedules get busy, take-out is often the "easy button" of choice, but that can get expensive and annoying! In the time we spent lamenting over where to order from and what to order, we could have prepared a simple 30-minute meal. In this episode, we discuss some of our favorite 30-minute meals, such as baked salmon oreganata, shrimp scampi, and pasta aglio e olio, plus a few tips to get you through busy weeknights in an economical way. We also share why chicken meals are more challenging to make in 30 minutes, and that while sheet pan dinners are great for cleanup, they often take longer than 30 minutes, especially if you count the 10-15 minutes it takes to preheat your oven. Food news We also introduced a new segment where we discuss some current food related news and trends.   Included in our discussion are the Subway name change challenge and the Hugo Spritz as the Drink of Summer 2023. We also pondered the question, "How early is too early for Fall food and drink?". Resources Cod piccata Lemon garlic shrimp pasta Cacio e pepe Pasta Alfredo Linguine with canned clams Linguine al limone Tuna pasta Pesto Genovese Pesto Trapanese Lentil soup Tuscan white bean soup Zucchini soup Pepper and egg sandwiches Potato frittata Sweet potato frittata If you enjoyed the Doable 30-Minute Meals episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Craving a lil' something yummy but don't have a ton of time?   How does dinner in 15 minutes sound?   Check out why this recipe is a must-try:  

I was the kid who when everyone else was watching cartoons... I was watching cooking shows. 30 Minute Meals was a regular show and Rachael Ray was a household name. As I got older it felt like in many ways Rachael Ray and I grew up together, you may feel the same way. She expanded on to new shows, business endeavors product lines and I... very readily followed along! There was always something about her, a unique factor, that not only captured my attention, but America's attention. Through it all her tips, tricks, recipes and catchy phrases stuck with me. Recently I was introduced to Andrew "Kappy" Kaplan, who currently serves as the VP of Culinary Operations for Rachael Ray brands. As incredible as his job is, his journey that got him there is even more dynamic! From a love of food to planning some of the country's leading food festivals, to 'coincidently' meeting Rachael Ray, his story is one that will inspire any dreamer, entrepreneur and foodie! Through this conversation we will talk through: How creating afternoon snacks for his siblings turned into a decision to go to culinary school How his degree led him to unexpected  door opening opportunities The' Rachael Ray Effect' and how authenticity leads to trust Yum-O!, the remarkable work being done through their foundation. Along with ways that you can get involved too & much more! I have always been inspired by peoples stories, behind the scenes and stories of life lived around the table. This one will surely leave you awestruck and more invested in the work of Rachael Ray Brands than before. This episode was sponsored by: Good RanchersVisit Goodranchers.com/Gather to  get $30 off your first order of American meat Delivered straight to your door for Father's Day with code GATHER Cotier Brand: Get your own Convokins for 15% off at Cotierbrand.com using code Gather15Bebly Box: Head on over to BEBLY.com and use code bebly20 for 20% off your purchase and free shipping!

Sometimes you just can't spend an hour making dinner! Ree Drummond has a super fast sampler of meals that are on the table in sixteen minutes flat, including Chicken Quesadillas, Beef With Snow Peas and Chicken Florentine Pasta.Below are the recipes used in today's episode:Chicken Quesadillas:https://www.foodnetwork.com/recipes/ree-drummond/chicken-quesadillas-recipe-3645030Beef with Snow Peas:https://www.foodnetwork.com/recipes/ree-drummond/beef-with-snow-peas-recipe-3381538Pico de Gallo:https://www.foodnetwork.com/recipes/ree-drummond/pico-de-gallo-recipe2-3381917Chicken Florentine Pasta:https://www.foodnetwork.com/recipes/ree-drummond/chicken-florentine-pasta-recipe-3381691For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

Here we are at yet another holiday—and yet another week we're asking, “What the heck do we make for dinner apart from the Big Day?” Friend, this is what you need this week: no-cook dinners that are easy to assemble. So easy, in fact, that it'll only take you five minutes from fridge the finished. Emily's got some super-easy ideas for you, so hit up your grocery delivery app and bask in all the time you've given back to yourself this busy week. Happy Holidays—and happy eating!    *Thanks to our episode sponsor! (+ codes to save

Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is  Kelly Molson, MD of Rubber Cheese.Download our free ebook The Ultimate Guide to Doubling Your Visitor NumbersIf you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcast.If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this podcastCompetition ends January 31st 2023. The winner will be contacted via Twitter. Show references: https://www.draytonmanor.co.uk/https://twitter.com/DraytonManorhttps://www.instagram.com/draytonmanor/https://www.tiktok.com/@drayton_manor Danielle Nicholls - Senior Content Executive at Drayton Manor ResortWhen I graduated from Leeds Trinity University with a degree in Media & Marketing and a multitude of marketing placements in 2017, I was set on combining my two passions - storytelling and theme parks.After a year in a marketing communications role with a tour operator, I was lucky enough to secure a role in the Drayton Manor marketing team.Here at Drayton, I'm responsible for creating engaging visual and written content for all marketing channels - including web, PR, email, in park signage and of course, social media.My main focus over the last 4 and a half years has been to build an engaged social community across all our channels – Facebook, Twitter, Instagram, TikTok, LinkedIn and YouTube.I'm forever grateful to work in such a fantastic industry, filled with incredible energy and enthusiasm.https://www.linkedin.com/in/nichollsdanielle/Twitter @dnicholls_Instagram @_daniellenicholls Ross Ballinger - Design & Brand Manager at Drayton Manor Resort (Inc. Hotel, Zoo & Europe's only Thomas Land) Brand protector and innovator... I played a senior role in a busy agency studio team for nearly 9 years. I joined fresh from leaving university with a sort after London placement under my belt.I now produce fresh, engaging, and dynamic design creative for digital advertising, marketing campaigns, theme park attractions, working closely alongside a talented Marketing team. All to promote Drayton Manor Resort in the most effective and exciting method possible.I can guarantee expertise and a wealth of experience, the final outcome of the design process is not the end of my creative input, you can be assured that maintaining brand continuity and freshly injected excitement remains my priority.Spend time with me and you'll understand why I wanted to be an Actor, but you'll be glad I didn't as my energy provides office enthusiasm and endless creative steer.www.linkedin.com/in/ross-ballingerwww.behance.net/rossballinger(Portfolio)Instagram @rossballingerTwitter @rossballingerTikTok @rossballinger Transcriptions: Kelly Molson: Welcome to Skip the Queue, a podcast for people working in, or working with, visitor attractions. I'm your host, Kelly Molson. In today's episode, I speak with two great team members from Drayton Manor, Danielle Nicholls, Senior Content Executive, and Ross Ballinger, the Design and Brand Manager. We discuss the complex rebranding process. And how building a great social media community can mean your fans having your back when it comes to big change. If you like what you hear, you can subscribe on all the usual channels by searching Skip the Queue.Kelly Molson: Woohoo, I've got Danielle and Ross from Drayton Manor on the podcast today. Hello.Danielle Nicholls: Hi.Ross Ballinger: Hello there. Very excited to be here.Kelly Molson: I love how excited you are. I'm just talking, listeners, Danielle and Ross are literally the most pumped guests I've ever had on the podcast.Ross Ballinger: That's it, we'd better live up to that now.Danielle Nicholls: I know, right?Kelly Molson: They've got a snazzy Drayton Manor background behind them, which is looking fierce. But as ever, we're going to start with our icebreaker questions. Imagine that you're just down your pub with your mates. This is how I need you to feel with the icebreaker questions.Ross Ballinger: Okay. Get a few beers in.Kelly Molson: Ready?Ross Ballinger: Yeah.Kelly Molson: What are you most likely to buy when you exit through the gift shop?Danielle Nicholls: Pin badge, I reckon. Yeah, I've got a little pin badge collection.Kelly Molson: I like this. Ross?Ross Ballinger: Yeah, I'm very similar. I'm fridge magnet.Kelly Molson: You can't go wrong with a fridge magnet.Ross Ballinger: No. And we've got a secondary fridge, under the stairs, which where we keep the beers. And that's where all the fridge magnets go, at the end, if we've been to an attraction.Danielle Nicholls: I love it.Kelly Molson: Is that because your house is beautiful and your partner does not want them on her fridge and you have to hide them?Ross Ballinger: Exactly. Exactly that. The wife does not want them on the normal fridge. They're hidden behind the door.Kelly Molson: Oh, I like her style.Ross Ballinger: But I've got to get a fridge magnet.Kelly Molson: Pin badges, fridge magnets, excellent choices. Mine would be a rubber. Have I told you about my rubber collection?Danielle Nicholls: That's interesting, no.Ross Ballinger: So you collect branded rubbers?Kelly Molson: Right. Well, I used to when I was a kid. I'm going to show you them. I've got them on the desk next to me.Danielle Nicholls: Oh my God, please do.Kelly Molson: I'm sorry, listeners. For the people that are listening, this is rubbish. But if you're watching the YouTube video, hello. Welcome to my rubber collection.Danielle Nicholls: Amazing.Kelly Molson: So they still smell. Again, this is not podcast material, but they smell absolutely incredible.Ross Ballinger: Smell really good.Danielle Nicholls: Oh my God, I love it.Kelly Molson: This is an '80s collection of novelty rubbers.Danielle Nicholls: What's your oldest rubber in there, which have you had the longest?Kelly Molson: So there's one in there from the planetarium, the London Planetarium.Ross Ballinger: Doesn't exist anymore. There you go, that's memorabilia.Kelly Molson: Look at my Thorpe Park one, that's my Thorpe Park one.Danielle Nicholls: Oh my gosh, that is a throwback.Ross Ballinger: Oh, that's a good one.Kelly Molson: This is an old one as well. Anyway-Ross Ballinger: Everyone still does rubbers, so we fit in there with you.Kelly Molson: Because I can collect them.Ross Ballinger: Pin badge, magnet, rubber.Danielle Nicholls: We stick together.Ross Ballinger: That's a perfect combo.Kelly Molson: It's like the perfect triangle. We're the perfect gift shop triangle. Okay, all right, next one. If you had to live in a sitcom for the rest of your life, which sitcom would you choose and why?Ross Ballinger: Oh, mine's easy.Danielle Nicholls: I feel like we're going to be the same.Ross Ballinger: Yeah.Danielle Nicholls: Friends.Ross Ballinger: Friends, yeah.Kelly Molson: Aww. Who would you be, if you had to be one of the characters?Danielle Nicholls: I'm like a perfect mix between Phoebe, Rachel, and Monica, I think.Kelly Molson: Nice, okay. Again, another little triangle.Danielle Nicholls: Maybe more towards Phoebe, I'm a bit more hippie, I guess.Kelly Molson: Ross, what about you?Ross Ballinger: I love all the guys. I love for all the guys. Because I just love Chandler because he's so funny. But then Ross is funny as well, when he doesn't try to be funny. But Ross is just such a good actor. And you don't realise, until you watch it 17,000 times, actually how good of an actor he was. I think I'd have to-Danielle Nicholls: Can you be a Gunther?Ross Ballinger: No, no. I think I just have to sway towards Chandler. Just because he was known for being comedic and stupid.Kelly Molson: And now you feel like that's your life role?Ross Ballinger: Yeah, yeah. Yeah, I would go and live Chandler's life any day.Kelly Molson: Okay, I love this. All right, good, good answers. It's what I thought you were going to say. This is what I thought.Ross Ballinger: Did you?Kelly Molson: Yeah, I thought it was going to be Friends. All right. If you had to pick one item to win a lifetime supply of, what would you pick?Danielle Nicholls: That is so hard.Ross Ballinger: I know. Probably whiskey, lifetime supply of whiskey, just coming out the tap.Kelly Molson: It's a good choice.Danielle Nicholls: I genuinely don't know. That's really, really hard.Ross Ballinger: It's got to be food or drink, surely.Danielle Nicholls: It's got to be crisps or something like that. You can't beat a crisps and dip combo.Kelly Molson: Yeah. What about a crisp sandwich? How do we feel about crisp sandwiches?Ross Ballinger: Yeah, yeah, yeah.Danielle Nicholls: Oo, I'm not sure about that one.Kelly Molson: What?Danielle Nicholls: I'm not sure.Ross Ballinger: Come one, you're Northern. You can put anything in a sandwich.Danielle Nicholls: I would put crisps inside a cheese sandwich or something like that. But I wouldn't just have the crisps.Kelly Molson: See, I would do it either. I'm happy to have a filling sandwich with crisps in it. Or just a plain crisp sandwich.Ross Ballinger: I'd do either.Kelly Molson: What I really love about you two is how well you get on. And we're going to talk a little bit about this in the podcast today about your roles and what you do at Drayton Manor. But you look like-Ross Ballinger: Is it that evident?Kelly Molson: Yeah, it's that evident. But even from your social media channels... You guys feature quite heavily across Drayton Manor's social media channels. And, honestly, it just looks like you have the best time ever. And I want to hear more about it. But, firstly, I need your unpopular opinions. What have you prepared for us?Ross Ballinger: Okay, do you want to go first?Danielle Nicholls: As Ross alluded, I'm very, very Northern, I think. My accent a little bit, but more like how I am. So mine is, it's not a bap, it's not a bread roll, it's not a cob, it's a muffin.Kelly Molson: What?Danielle Nicholls: A muffin. That's mine.Ross Ballinger: It's a cob, it's a cob.Danielle Nicholls: No, it's a muffin.Ross Ballinger: Cob. You call it a cob.Danielle Nicholls: A muffin.Kelly Molson: No, it's a bun. What's wrong with you all?Ross Ballinger: Do you say bun? A muffin's a cake.Danielle Nicholls: I say batch as well. My partner calls it a batch, which is crazy to me. But muffin, we'll go muffin.Kelly Molson: Okay. For now, we'll accept muffin. Ross?Danielle Nicholls: Moving on.Ross Ballinger: Mine is, I just think soap operas are crap, honestly. I was going to swear, but I can't stand soap operas. And I know there's a lot of people out there that love them. But I just can't, I can't watch them. I just think they're so depressing. And if they're on, if I accidentally get home and the channel's on where it's on, I get anxious. And I have to find the remote as soon as I can to turn it off. What a waste of your life. What a waste of time, honestly. Hours and hours. And you add that up over a week and a year, think what else you could be doing. Honestly, if I turn one on now by accident, it's the same actors that are in it 20, 30 years ago. And I think, "What have they done with their life as well? They've just been in a soap opera for 30 years."Kelly Molson: These are excellent unpopular opinions. Listeners, please let me know if you agree or disagree. Thank you for preparing those for us today. I appreciate it.Ross Ballinger: No problem.Kelly Molson: Right, you guys work together. Tell me a little bit about your roles and what you do there?Ross Ballinger: So my title is design and brand manager. So I'm technically like lead designer for the resort. And the brand guardian. I look after the brand guidelines. So yeah, I'll produce, with me and my little team, everything that goes out graphically or visually across all the channels, website, printed media. So yeah.Danielle Nicholls: You definitely underplayed yourself there.Ross Ballinger: Did I?Danielle Nicholls: Yeah. You do so much. You say your little team, you and one other person. You smash everything, literally everything.Ross Ballinger: Aw, thanks, Danielle.Kelly Molson: That's a lot of work for you and your team.Ross Ballinger: It is, because if you think, in the industry, I can imagine people on a parallel with us would have bigger teams, bigger resource. Because basically Drayton Manor is a massive entity. It's not just a theme park, it's a hotel as well. It's a zoo. Then we have Thomas Land, which could be considered as a separate entity. So they're what I consider as four blue chip clients. And then we operate as a little agency within the resort that looks after all those. But then, you've got the resort's departments as well, which could be clusters of clients. So you've got catering, retail, they're the big ones I can think off my head. But they all have their graphical requirements as well, design requirements. So yeah, it's a massive entity and we look after it all.Kelly Molson: And how many... Did you say there's two of you?Ross Ballinger: There's two of us, yeah.Kelly Molson: That's mad. That is mad. So I really resonate with this because I, obviously, come from an agency background. I set up my agency nearly 20 years ago. I feel ancient. But what you're doing is you are essentially a mini agency with loads of clients and two of you. It's crazy. So I can imagine it's quite stressful, but also lots of fun because you get to work on a lot of variety.Ross Ballinger: Yeah. Oh, very varied. Yeah, every day is different. And that is not just a cliche that you can just say. Literally, every day is so different. Because it's an exciting company as well, where there's new things happening all the time, constantly evolving strategies, or new things come in and go in. So yeah, it's very varied.Kelly Molson: Danielle, what's your role? Because the two of you do work quite closely together as well, don't you?Danielle Nicholls: Yeah. Yeah, we do. So my role is, the title is senior content executive. So I primarily look after the social media channels, so Facebook, Twitter, Instagram, LinkedIn, and TikTok. Creating the content, taking the pictures, work with video agents. Sometimes creating a video in-house as well. And all of the community engagement that goes alongside that as well. Whilst also writing any copy, creating the content for the website, and any signage requirements. Literally anything that you see that has text on it, normally, me and Ross have worked together to create that. And with social, it's both paid and organic social media. So all of the adverts you see, alongside all of the organic stuff you see on our feeds. I also help out with PR as well. So we have a PR agency that we work with, but we liaise alongside them. And now, we're getting more into the traditional media as well. So the pair leaflets and out of home magazines, articles. Yeah, little bit of everything now that it's-Kelly Molson: That's mad. I love that you were just glossing over elements of your job that I'm like, "That's a whole person's job there." And we do the social community building and we do this bit and this bit. Wow, yeah, there's a lot. I just think that goes to show, even... We talk to attractions of all kinds of shapes and sizes on this podcast. And I think it just goes to show that even with an attraction that is a big attraction, and it's perceived to be a very big attraction, actually you're working with really small teams here. And there's a lot on each person's shoulder and a lot of responsibility. And I think it's really important that we highlight that, that you're doing a lot there.Ross Ballinger: But the extended team is really good as well. We've got really good team members. So the rapport across the whole team is very tight.Danielle Nicholls: In terms of the marketing side, I report into a digital marketing manager. And she is insane, she's amazing at what she does. And then, alongside me, we also have a digital marketing exec. And how it splits out is, he looks after all of the technical side, so SEO, CRM, that kind of thing. And I look after the creative content. And then we both report in to the digital manager.Kelly Molson: It sounds like-Danielle Nicholls: It's a little team but-Kelly Molson: It sounds like such fun roles as well. Genuinely, they sound really cool. Because I know, Danielle, you are a bit of a theme park... I'm going to say nerd. But you're theme park nut, right? You love theme parks.Danielle Nicholls: Yeah, absolutely, yeah.Kelly Molson: And I'm guessing, Ross, to work in a theme park, you've got to love a theme park.Ross Ballinger: Yeah, absolutely.Kelly Molson: Did you absolutely tailor your careers to make this happen? Was this always your ultimate goals? Like, "I want to work in an attraction."Ross Ballinger: Yes and no, kind of. So I studied to be a graphic designer, went to university for three years. And then I worked as a digital artist while I was at uni. And then I went straight into a local agency, after getting quite a sought after placement in London. And then I worked for an agency for nearly nine years. So I learnt my craft there, really. Worked my way up from a junior, up to a senior creative. And I ended up looking after all the top clients there as well. But almost nine years was enough. I knew I wanted to go in-house because it was at that time, there was a bit of a boom of companies and clients getting in-house designers. Because they knew how cost effective it would be to have your graphic designer in-house. So I started looking about, and I wanted a fun industry. There was no way I was going to go and work for a boiler company. I don't want to bad mouth any other companies out there but something engineering or-Danielle Nicholls: More typically fun.Ross Ballinger: Yeah, I wanted to go full on fun. And I used to come to Drayton as a kid as well so I knew Drayton Manor.Kelly Molson: That's nice to have that connection, isn't it? You know the brand, you've lived it.Ross Ballinger: I've got pictures of me around the park when I'm seven or eight with my mum and dad. So I have that nostalgic connection. And I was a big to a big Thomas fan as well when I was a kid growing up. So Thomas the Tank Engine, I had the wallpaper, had the bedspreads, loved the episodes. So when I knew that the big blue engine was here as well, it was like-Danielle Nicholls: Big boss Thomas.Ross Ballinger: Big boss, yeah, Thomas is your boss, any day. Yeah. So I was a fan of attractions anyway. Who's not a fan of going out on days out? And so it worked.Kelly Molson: Exactly, cool. But, Danielle, you went out and made that happen, didn't you? This was your focus.Danielle Nicholls: It was, yeah. I think, maybe not so much early on, I guess this is different, but from the age of about 13, 14, I knew I wanted to work in marketing. But I wanted to do marketing for a dance company at the time. So I did a couple of placements at some dance companies, Northern Ballet, Phoenix Dance Theatre, places like that. And that was the dream up until about 17, I want to say, when I was at college. I knew that I wanted theme parks. So I went and did a media and marketing degree. And as soon as I got to my second year, I was like, "Right, that's it. I need to find a theme park. I need to get experience. I need to connect with as many people as I can on LinkedIn." And it was my focus.Kelly Molson: That's interesting. Hang on, let me just... Because that isn't a typical 17-year-old's path, is it? They wouldn't necessarily go, "I know that I want to work in this industry, therefore, I need to connect with people that can help me make that happen." That's a really good piece of advice.Danielle Nicholls: Yeah. And I was literally on it, messaging people. I think I messaged, at the time, the PR manager for Legoland. And was like, "Hello, anything you can help me with." I was really a bit brutal. But yeah, then I went to uni, and did everything I could whilst I was there to try and get the connections still. I applied for a couple of grad schemes with some other groups and, sadly, didn't make it through to those. So as a bit of a bridge between finishing uni and starting Drayton, I went to work for a tour operator, who sold overseas UK holidays, but also sold theatre, attraction tickets, theme parks. So it was a bit of a gap between the two.And I worked there for a year, and then the job at Drayton came up. And at the time, I was living in York, working for this tour operator. And I was like, "I've got to go for it." It was a marketing officer job, so a little bit different to what I do now. But I had to. So I drove two and a bit hours up, in my little... I had a little C1 at the time.Ross Ballinger: But I feel that we both came in at Drayton in our respective roles as entry level, really. Because I had just started as a graphic designer. I took a pay cut to come here because I really wanted to start here. It was never about anything like that. So I wanted to work at Drayton. So that proves that I wanted to work. And our roles have both escalated over the seasons that we've been here.Danielle Nicholls: Because I did move so far, and away from my family and stuff, it was a big jump. I had three weeks to find a house and somewhere to live as well, which was fun. But I managed to do it and, honestly, I don't regret it. I don't look back at all. It's probably the best thing I've ever done.Ross Ballinger: If you want it, you make it happen, don't you?Kelly Molson: Yeah, totally. And I think it really says a lot about the Drayton Manor brand that you've done that as well. There is a real... It's clear with both of you, how much you love it. And it's amazing that you've... Ross, you've taken a pay cut. You've changed where you live to come and work and be part of what's happening there. So I think that's a real testimony to the brand itself. And that's a couple of things that we really want to focus on for this conversation today. So I'm going to start with the focus on you, Danielle, if that's okay?Danielle Nicholls: Okay, yeah, that's fine.Kelly Molson: Because I think what you mentioned really briefly, when you went, "Oh yeah and we do this kind of thing as well," is what you said around the social community side. So you have built the social community and I want you to explain how you've been able to do that and what that's looked like. So tell us a little bit about that element of your role.Danielle Nicholls: So I've been here just over four years now. And in that time, we've been through so much change but, also, social has changed so much. So when I first started I was looking at social but it was more, "Let's just post and leave it," kind of thing. And see how it is engaged with, see how it works. But, over time, I've tried to hone it so it's more about a social community, rather than we're just talking at them. It's more we're talking with them and we're engaging with them. Like I say, we've grown into different channels. So we were really just focusing on Facebook. We had a little bit of Twitter, and a little bit of Instagram, but it was primarily Facebook. Whereas now, we've brought in more LinkedIn stuff and TikTok as well, which has really helped. I think in terms of building the social community though, there's so many different to-dos that you can stick to. But, for me, it's more about seeing what works for your brand. Because it doesn't always fit the same, it's not just one formula that fits all.Kelly Molson: And I guess, like you said, about bringing in different social channels, you need to work out where your audience is. I guess where you're getting the most engagement as well. And then, you are a small team, how do you then divide up where you spend your time? You've got to spend it in the areas that you're going to get that engagement. So you might then end up dropping certain channels, or not being as... I don't know, not putting as much effort into those ones, just because it's just not where you get the engagement.Danielle Nicholls: I think in terms of the different channels, they all have a different audience, if that makes sense. So Facebook is very family orientated. You get the grandparents, the mums on there. Whereas, Twitter is theme park fans and slightly younger, it's very conversational. TikTok is younger, but the demographics on there are shifting slightly to be everyone at the moment. Because it's where all the trends are and things, there's a big range. Our audience on there is 13 to maybe 35, 40 upwards. So it is very varied. Instagram is a mix between Twitter and Facebook. So you do get the families and the mums on there, but then you get the theme park fans that just want to see pictures of roller coasters. And with the introduction of reels as well, that's trying to tackle TikTok, so that's really important. And LinkedIn is corporate.But we do have a team, like I say, we have a digital manager as well, but she's so busy with all the other things that she's got to look after. So the social, like creating the content and community engagement, just sits with me. So I have a big plan of all the different channels and the different days. And because I know the Drayton brand inside and out, I know what works now. So we tend to post every other day on Facebook, every day on Twitter. And we try to do every weekday on TikTok. Instagram, very similar to Facebook. But there's not really one that I'd prioritise, necessarily. At first, it was TikTok, at the start of this year, because obviously that was where it was taking off. But now, it's just about tailoring the message across, and trying to keep active on all of them.Kelly Molson: Do you have to really tailor what you put out on each of the channels as well? So you don't do, "This is going to go out across all of our socials." You have to really think about how those... Because I guess there's subtle nuances about how people react to certain things on different channels, and how they might communicate back with you.Danielle Nicholls: I think, from what I've been doing this season in particular, is Twitter's been very conversational. So I've not necessarily been worried about always having an image on there, or always having a piece of media on there. Just some text normally works, so long as it's engaging and people feel like they want to respond to it. Whether there's a CTA on there, or it's just something that's humorous, then that tends to work quite well.Kelly Molson: It's no mean feat. That is an awful lot of work that goes into that. And I think it's really interesting to hear about the tailoring as well. And how you're going to get different reactions, from different people, on different social media platforms.Danielle Nicholls: We tend to get, particularly on Facebook, in the comments, they're always really interesting to read. They're so different to Twitter. Because Facebook, sometimes you get some complaints in there. But because our community is so strong now, we get other people responding for us, which is a good... It's amazing, I love it.Kelly Molson: That's phenomenal.Danielle Nicholls: Sometimes you've got to moderate it because they might give an answer that's not necessarily right. But yeah, a lot of the time they'll be sticking up for us. Or they'll be responding to the questions for us, which is interesting.Kelly Molson: That's really impressive, and I didn't know that that happened. Is that part of, because you've put so much work into building your community, they're now backing you to other people?Danielle Nicholls: Exactly, yeah.Kelly Molson: Wow.Danielle Nicholls: Yeah. They've become our brand guardians without us making them, if that makes sense. Because they're so loyal to the brand, they just want to do all their best for us.Kelly Molson: How does that happen? Is that a time thing? Is it purely because you've spent so much time investing in those relationships that that happens now? Nobody's ever told me this before, that that happens.Danielle Nicholls: I think it's that but, also, like you say, Drayton is such a strong brand. And particularly since I've been here, we've just gone from strength to strength. So I think that helps as well. We also use user generated content. So particularly at the end of a big campaign, so Halloween, we'll say, "Share your pictures with us and we'll share them on our feeds." And that really gives them a sense of belonging as part of the community. Because they'll be scrolling down their Facebook or Instagram or wherever, and they'll see a picture of maybe their little one. Or they'll see themselves and, yeah, they love it.Kelly Molson: Yeah, I love that the whole user generated content is brilliant, because it allows people to see themselves at the place as well, doesn't it?Danielle Nicholls: Yeah.Kelly Molson: So from a sales perspective, I think if people can look at something and go, "Oh, well, that family looks just like mine." Or, "That person looks just like me." Or, "They've got this thing, just like I have." Then they're more inclined to maybe buy a ticket to come and see it as well. So it works two ways.Danielle Nicholls: It's about recognising the top fans as well. So I know Facebook has the top fan badge. And, on Twitter, we've got a closed community group which anyone can join. That's just called Drayton Manor Top Fans. And we, every so often, give them a little bit of information early before we give it to everybody else. Or little things like that, that make them feel special.Kelly Molson: So they feel like VIPs.Danielle Nicholls: So it keeps them interactive. Yes, exactly.Kelly Molson: They've got their own mini community. They feel like VIPs because they get to know stuff early. That's brilliant. Again, I've never heard any other attraction talk about doing stuff like that. Do you think that would be... I always ask about top tips, and what you would recommend other people to do that are building communities. Do you think that would be one of your top tips, is really invest in them?Danielle Nicholls: Yeah. And also, respond in a personal manner, rather than it being very corporate. Include your tone of voice, wherever you can, and make sure your tone of voice is dead on point, according to your brand guidelines. But also, be bold and brave. We always say that, don't we?Ross Ballinger: Bold and brave, yeah.Danielle Nicholls: If you sway away from your brand guidelines slightly, in order to respond, particularly on Twitter, it works really well. Then don't worry too much about that. It's okay, so long as it's in keeping with your values then it's okay.Ross Ballinger: And it's evident out there as well with all the other big companies. And it becomes a news story, doesn't it, when you get supermarkets battling on Twitter. And it's exposure and engagement at the same time.Kelly Molson: And people love that.Danielle Nicholls: That's another really important thing.Ross Ballinger: Yeah, people love it. It's a comedy show.Danielle Nicholls: Yeah, engaging with other brands helps.Kelly Molson: Yeah, they want to know about the people behind the brands, don't they? And if they realise that your brand face, actually there's a human behind it who's got a sense of humour, I think that goes a really long way.Danielle Nicholls: That's what we try and do.Kelly Molson: You do it perfectly, because I love your Twitter chat. You've got a great Twitter chat. We've talked loads about brand today, and that leads me on to what I want to talk to you about, Ross, which is the Drayton Manor brand itself. Because I think, I might have got this wrong, but it's a 70 year old brand. So Drayton Manor's about 70 years old.Ross Ballinger: Yeah, 1950 was when it first came about, yeah. The Bryan family started it in the 1950s. So George Bryan Sr., had this vision to create an inland pleasure resort for the local community. And I guess, in short story, it escalated from there.Danielle Nicholls: We've got a book all about it in the shops.Ross Ballinger: Yeah, yeah. So yeah, we owe a lot to the Bryan family, really, for escalating such a tiny little brainchild into a massive attraction that we are today. So yeah, I can remember thinking that we needed to rebrand years ago though, when I first started. Because I think it's just one of those that was a little bit... I don't want to say anything bad about it but obviously it needed to change. It was a little bit outdated.Danielle Nicholls: It was a bit archaic, wasn't it?Ross Ballinger: Yeah, it was a bit archaic. It stood the test of time and it did a good job.Kelly Molson: So how long had the existing brand been in place, before you got your mitts on it?Ross Ballinger: I think the last logo that we had in the brand was probably in place for about 20 years. I think it's early 2000s, the last logo.Danielle Nicholls: There was always slight variations, wasn't there?Ross Ballinger: Yeah, there was always a few modifications on it.Kelly Molson: But I can imagine that things had changed quite dramatically over those 20 years as well. So you talk about the need for a rebrand, it was really needed.Ross Ballinger: Absolutely.Kelly Molson: What I always think's quite interesting is how long some of these things take. Because I think that people don't fully understand how long a rebrand can actually take you. So can you remember when those conversations first started?Ross Ballinger: Since I started, it's always been a project that was a pinnacle project that we always wanted to try and get on to. But just in terms of budgets and time, we never got around to it. Obviously, it came to the point, I think it was November 2021, when we first sat down and said, "Now is the time to do it." Because, obviously, we were bought out by a big company, Looping Group, and it was the perfect opportunity to do it. It's obviously a new era so it made perfect sense.Kelly Molson: So when did you launch it? So November, you sat down and went, "Right, November '21, we're going to do this." When did it actually launch?Ross Ballinger: Literally-Danielle Nicholls: Two minutes later.Ross Ballinger: Six months.Kelly Molson: Six months?Ross Ballinger: Six months, yeah. We put a brand team together, firstly. And, honestly, because we're such a small in-house team, we knew that we needed some help. So we got agency help, and we got local agencies to pitch in their best processes. So they were the experts in doing it, and they knew what protocols and procedures to go through. And we chose a really talented local agency in Birmingham. Yeah, started the project in '21, and launched it six months later.Kelly Molson: Wow, that's a phenomenal amount of work in six months.Ross Ballinger: Yeah. In, I don't know, design industry terms and the size of the business, that's no time at all, really.Kelly Molson: No, it's not. I honestly thought you were going to say we started talking about this three years ago and it took two years. It was a two year process.Ross Ballinger: The best thing was, is that we were doing that, alongside launching our brand new Vikings area. So we've got three new rides launch. We're launching a new website at the same time.Danielle Nicholls: We had a new booking system.Ross Ballinger: Yeah, a new ticketing system. As well as the regular day to day work and seasonal campaigns to market. It was literally like all Christmases come at once.Danielle Nicholls: It was. Everything we'd wanted for so long, they just went, "There you go."Ross Ballinger: All at the same time.Kelly Molson: You can have it all, but you need to do it in this amount of time. Wow. That is such a lot to all be happening at the same time. But I'm not going to lie, this happens at attractions. Suddenly, they just spring into action. We have just worked with a client with exactly the same. They did a rebrand, new website, booking system, all at the same time. And you're like, "Ah, the world is on fire. What's happening?"Danielle Nicholls: It was great though.Ross Ballinger: It was good though. We collaborated for most of it. The agency were a bit of a rock, really. And they did a lot of the legwork in terms of the brand personality, putting together the guidelines, creating the initial design concepts. But I did sit alongside them and collaborate with them. It would've just been a too big a task solely, on my own, internally, which it wouldn't have been possible. But I'd like to think I had a lot of input, inspirational design ideas along the way, that probably helped chisel the final outcome and the look of the brand that we've got now.Danielle Nicholls: Just logos in itself, you had sheets and sheets of-Ross Ballinger: Sheets and sheets of logos, yeah, logo concepts and variations. But I know I wanted something that was super flexible in terms of composition and layout. Because I know what I'd created before, it was archaic, but it was flexible. It would work on all different platforms. And then the typeface that we chose for the final logo was one of my early typefaces that I pitched in. And the swirl, that was one of my babies, that was one of my original concepts. So I always wanted to push that.Kelly Molson: Yeah, yeah, yeah. I love that. But that's what makes for a good agency client relationship is that you do collaborate. That's how it should be. And they obviously nailed it. And I know that you would've had so many stakeholders involved in this process as well. So I can imagine how big a challenge that was to actually come to a final, "This is what it's going to be like," and everyone be happy.Ross Ballinger: It was a challenge, but only because we had a lot of passionate stakeholders that wanted valued input. And they had strong views, which was very fair.Kelly Molson: So the bit that ties these two stories together, the things that we've talked about today, is that... I think you alluded to the fact, Ross. That when the brand launched, it's a big change for people. The way that you've talked about the brand is incredibly passionate. I can imagine that local people, people that come to visit every week, every month, they are so... The brand is in their heart. So a big change like this can be quite uncomfortable for people. And when the brand launched, there was a little bit of-Ross Ballinger: Yeah, there was a bit of uncertainty, yeah, and a bit of shock. Yeah, they've had a logo installed in their brain for 20 years. But when we wanted to launch the rebrand, it wasn't just about a logo. We did focus on the logo probably, in hindsight, more than we should have.Danielle Nicholls: I think that's maybe a bit of a learning curve, particularly on social. The asset that we used was the old logo going into the new logo, which we thought was great. But then when we put it out, we were like, "Actually, maybe we should have focused more on..." Like you say, brand personality and visions and values, rather than just the logo.Ross Ballinger: Because the end user hasn't really seen the six months of graft that's gone into creating that. And we did portray it in five seconds.Kelly Molson: So they just get the, "Hey, this is new, you should love it." But they haven't understood about the process of why you've done certain things, and the decisions that have been made.Danielle Nicholls: Exactly, yeah. We had a blog which explained it all perfectly, but you had to click through to the blog. People didn't necessarily do that. They just saw the logo and keyboard-Ross Ballinger: But I like the journey we went through because the people that didn't actually really like it in the beginning and really just sacked it off straight away, they're the people that have warmed to it now. And seen it in execution, and how adaptable it is, and how we can get our messages across. And the fact that they love it now, and I love that, that we've turned them round.Danielle Nicholls: Because the main thing we were trying to do, really, is come away from fun family memories, and turn it to fun for everyone. That was the main message that we wanted to portray, particularly on the social channels, and in brand in general. But I think going forward we're definitely going to achieve that.Kelly Molson: But it's quite interesting because I think what you talked about earlier, Danielle, your social community, they would've played a big part in this when you launched it. So I guess it would've been harder if you hadn't already built those relationships and nurtured that community. Launching something like this, would've been 1,000 times more difficult than actually... All right, there was a bit of a bump in the road, but it wasn't the end of the world. And people, like you say, are now warming to it and loving it. Would that have happened if you hadn't put all that work into the social community aspect?Danielle Nicholls: Possibly not. I think, like I said earlier, there was a lot of people, they had our backs. So there was people like, "This is..." Being very negative. But people were responding saying, "Look, they have to move forward, they've been through this, that and the other. They have to move forward. See the positives," which was good.Ross Ballinger: I think as well, probably because we've got such a good social community, they felt comfortable with saying what they thought about it and being honest.Danielle Nicholls: Which helps because we did run focus groups beforehand, as part of the rebrand process, with suppliers, annual pass holders, staff members, literally with so many people. But until it's out there, you're not necessarily going to get that big, full, wider picture. So it did help us with how we were going to move forward with the rebrand as well, looking at their feedback.Kelly Molson: So you actually took some of their... So obviously from the focus groups, you would've taken on board some of the input that you got from those. When it launched, was there anything that you took on board from the feedback that you were getting at that point? That you could look to, not necessarily change, but I guess look at the ways that you implement it in a different way?Danielle Nicholls: I think the main thing was, like we said, the logo situation. Because everyone was so focused on the logo, we knew that, moving forwards, as we were going to explore the brand even more, we had to make sure it was about the imagery and the personality. And including the shop line there and things like that, rather than... I think that learning curve definitely came from the feedback.Kelly Molson: Brilliant. It is such a huge project to go through a rebrand. And I think there's always that anxious moment when you unveil it to people and they go... It could be a bit Marmite. But I think the way that it's been managed, that's the important part of this story, really. And that comes back to, again, it all fits together about how the two of you work together as well. And I think that's quite an important aspect to take away from this podcast episode as well. It's about, it's a team, this is a team thing that happens here. And it's not just about one person. So the brand has launched and then, suddenly, it's all on Danielle's shoulders to deal with all the stuff that's coming back. It's, this is a team thing.Ross Ballinger: Well, no, it cascaded all the way through the company, didn't it?Danielle Nicholls: Yeah.Ross Ballinger: People would be like... Even engineers, and everyone, and HR, they were like... They felt the same... It was almost a little bit of disappointment that the reaction wasn't amazing. But then, everybody felt it.Danielle Nicholls: But we all came together and-Ross Ballinger: Yeah.Danielle Nicholls: Our director of people bought us a box of Krispy Kremes in the office that day. And was like, "There you go, guys. Are you all okay?" And we were like, "Yeah, it's all good."Ross Ballinger: But there's obviously horror stories of brands doing this and reverting back. But we knew that we'd got something that was amazing that we were going to stick to. And once we knew we could roll it out, that it was going to flourish. So we're just glad that we stuck to our guns and just... We had the negativity at the beginning and, now, people love it.Danielle Nicholls: Like you say, we have people coming up to us, just telling me it's good. Saying, "I wasn't sure at first? But now we love it."Kelly Molson: Ah, see, and that's what you want. You want it to be loved by everybody that sees it now. That's brilliant. You just reminded me of something that I saw a few weeks ago. Have you seen the video when Staples changed their logo, they put out?Danielle Nicholls: Yes.Ross Ballinger: Yes, yes.Kelly Molson: That's just like, as you were talking about it, I was going, "Oh my God, I watched that last week." And it's so crazy.Danielle Nicholls: Yeah. And they're all like, "Whoopa." It's amazing.Kelly Molson: "Wow, look at us." And I just didn't think it was amazing either. But I just felt really sorry for the whole team being forced to clap it and, "Yay, a logo." Oh dear, if that's what they thought brand was-Ross Ballinger: I loved it. I just think that's how you should do it, even if it is a bit cringey.Danielle Nicholls: I thought it was hilarious.Ross Ballinger: What they've done is open up the stapler in the logo, and put it on the side. But sometimes that probably would've cost them an arm and a leg just to do that as well.Danielle Nicholls: So much time.Kelly Molson: There's a massive buildup to that happening as well. And I was a bit like, "Wow, that's a massive anticlimax."Danielle Nicholls: A big press conference for it.Ross Ballinger: I just loved everything about it, honestly.Kelly Molson: The next rebrand, that's what you'll be doing, Ross. You'll get everyone in the attraction, you'll launch it on a big screen. I think what you've done, and what you've achieved, is phenomenal. Thank you for coming on the podcast and talking to me about it today. I really appreciate it. As ever, we always ask our guests if they've got a book that they love that they'd like to share with our audience. So you can pick one each.Danielle Nicholls: I think for me... And going back to me being a theme park nerd, this ties in very well. John Wardley, who is-Ross Ballinger: No.Danielle Nicholls: I know, right. John Wardley, who is a big theme park, mainly rollercoaster, designer. He's done work for Merlin, PortAventura, Oakwood, so many. He was really, really big. He worked on things like Nemesis, Oblivion, Katanga Canyon at Alton Towers, was Megafobia at Oakwood. He had an autobiography called Creating Your Nemesis, which basically spanned through his life of how we got into the theme park industry and where we went through. And it's very story based and anecdotal, but it was really inspiring. And helped me create the courage to knock on doors and do that kind of thing.Kelly Molson: Oh, I love that. Great book. Great book choice.Ross Ballinger: That's a really good response to the question. See, I'm a designer so I don't really read. I can read, but I just don't read. I'm very visual, as you can imagine. So I'm just not a fan of reading. I prefer to just scroll through Instagram and TikTok. But I have read books in the past. I remember one book, I think it's probably the only book I have read, was The Da Vinci Code by Dan Brown. I think it's Dan Brown. But that's only because I was interested in Leonardo da Vinci, who was obviously a scientist or an... He was a bit of an artist and an architect. So I was more interested in his theories, and his Vitruvian Man, I think it is. So I was more interested in his works, really. But other than that, I do own every book by Jamie Oliver, so if a cookbook works.Kelly Molson: I don't know if you should be sharing that.Ross Ballinger: So yeah, I love Jamie Oliver. 5 Ingredients, 30 Minute Meals, brilliant.Kelly Molson: Jamie Oliver gets a bad rap and I don't really know why because he seems like a nice guy.Danielle Nicholls: Are we going back to unpopular opinion?Kelly Molson: Well, I think we should. But also a little story in that. I live in Saffron Walden, Jamie Oliver lives five minutes around the corner.Ross Ballinger: He's down the road.Kelly Molson: He goes to the market in my town every Saturday, and goes and buys his-Ross Ballinger: Oh, I'd love to meet him.Danielle Nicholls: You'd be there for a selfie.Kelly Molson: Ross, join the queue. I'd love to meet him. I've lived here since 2019. I've never seen him once. All my friends have seen him. And now, it's a thing with them. They're like, "Have you seen him yet? Have you seen him?" No. And I feel like, I'm not a Jamie Oliver stalker. I'm not going to go and harass him. I just would like to live in the town and be like, "Oh yeah, I saw him this morning." I've never seen him. My mum has been messaging me once, and she's been in the cafe in Saffron Walden, and been like, "I think Jamie Oliver's on the table next to me. I'm not sure if it's him though. I don't know if it's a fat version of Jamie Oliver, or if it's actually... Oh no, it is Jamie. It's Jamie Oliver."Ross Ballinger: Oh no. I can understand why people don't like him. But he just sploshes his olive oil everywhere, sploshes it around. But he has got that passion for cooking, which is what I resonate with. So he loves what he does, he's so-Danielle Nicholls: You can't knock his passion.Ross Ballinger: You can't knock his passion. So I'm in tune with that.Kelly Molson: All right. Listeners, well, I think that we should scrap Ross's book choice, and I think we should go with the Jamie Oliver book. So if you head over to Twitter, and you retweet this Twitter announcement with, "I want Ross and Danielle's books," then you might be in with a chance of winning Danielle's book and a Jamie Oliver cookbook. Does that sound fair?Ross Ballinger: Yeah, that'd be ace.Kelly Molson: I feel like you were more passionate about that.Ross Ballinger: Yeah, yeah, yeah.Kelly Molson: All right, let's do that then. Thank you. It was lovely to have you both on. I've really, really enjoyed it.Ross Ballinger: Thank you.Danielle Nicholls: Thank you.Kelly Molson: And also thank you for the lovely little tour that I got of the new Vikings area at Drayton Manor, when you hosted the UK Theme Park Awards earlier this year.Danielle Nicholls: I'm glad you liked it.Ross Ballinger: Yeah, we did, yeah.Kelly Molson: It was awesome.Danielle Nicholls: It was amazing.Ross Ballinger: I think that's where you spotted us.Danielle Nicholls: Yeah.Kelly Molson: Well, look, I'm not going to lie, you guys were sitting behind me and you were extremely loud. And I thought, "They'll make great podcast guests."Danielle Nicholls: We were whooping everyone.Ross Ballinger: We had so much energy that day though. I was knackered by the end of the day.Kelly Molson: I loved it. No, you hosted it perfectly. It was a brilliant event. But the new area is fantastic, so definitely go on, book your ticket.Ross Ballinger: We're very proud of it.Kelly Molson: And go on and see that while you can. So thanks for coming on, guys.Ross Ballinger: Thank you.Danielle Nicholls: Thank you.Kelly Molson: Thanks for listening to Skip the Queue. If you've enjoyed this podcast, please leave us a five star review. It really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned. Skip The Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions, that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more, over on our website; rubber cheese.com/podcast.

Alright, last week we discussed the benefits to eat at home. This week Britney breaks down how she is able to cook each night for her family even though time is limited and she doesn't enjoy the process near as much as Whitney. Hope this is helpful. Follow us on Instagram @slightlycrunchymomcast If listening on Apple Podcast please rate us, it helps us out! Questions? Comments. Topic ideas! Please feel free to contact us at: slightlycrunchymomcast@gmail.com. We would love to hear from you! Like what you hear? Buy us a beer to support the habit!!! Donate at https://www.buymeacoffee.com/slightlycrunchy. Donate 10 beers and you will get an original song in your honor!

With the change of seasons just days away, Megan and Wendy share what's on their fall radar. Everything from PSL snacks, sweater weather, books, concerts, and so much more. Plus, mermaid talk, Tree Hut, and the return of the seasonal advent calendars. What kind of things are you looking forward to this fall? Email us at meganandwendy@gmail.com. New podcast episode: Megan and Wendy talk about what they are looking forward to this fall. We Love Your Feedback! Thank you for the messages and DMs on last week's parenting episode. If you missed it: listen to Episode 73 - Are You the Parent You Thought You Would Be? Also, if you aren't following us on Instagram, you should! Megan made this hilarious reel of us while recording. View this post on Instagram A post shared by Megan and Wendy (@meganandwendy) Leave Your 5-Star Review on Apple Podcasts All podcast listeners can leave a rating and review on Apple Podcasts - even if you don't listen to the show on that specific platform. *This must be done on desktop* Please considering leaving us a 5-star rating and written review. Here's how to leave an Apple Podcast review in the app. Mentioned in this Episode "The Little Mermaid" controversy. Stop being racists, ok?Representation matters: TikTok videosTree Hut fall scents have Wendy buzzing. ONLY AVAILABLE AT ULTA! Pumpkin Spice Latte Shea Sugar Scrub ($10.49)Velvet Coffee Shea Sugar Scrub ($10.49)Dolly Parton Advent Calendar at Williams-Sonoma (PRE-ORDER NOW!)No news on if See's Candies will have a 2022 Advent Calendar. Bonne Maman 2022 Advent Calendar AVAILABLE NOW. Fall Mentions Pepperidge Farm LIMITED EDITION Dunkin' Pumpkin Spice GoldfishTrader Joe's Pumpkin FavoritesSweater Jackets (see Banana Republic, Madewell, Athleta, and Nordstrom"It Starts with Us" by Colleen HooverThoughts on the Birkenstock Boston ClogBirkenstock Arizona with ShearlingRothy's The Driver shoeWalking Desk"Abbott Elementary" season 2 trailerRachael Ray 30 Minute Meals for dinner ideasRachael Ray 365: No Repeats 30 Minute Meals Megan & Wendy Approved! Trader Joe's Vegan Ranch SaladGlossier Body Hero Dry-Touch Oil Mist

In this episode of The Up-Beet Dietitians podcast, Emily and Hannah are joined by chef and registered dietitian, Celestina Brunetti. Celestina dives into all things cooking and how you can become a confident cook in the kitchen. From discussing common barriers that may deter you from cooking to sharing easy go-to meal ideas to add to your menu, Celestina will leave you feeling excited to get your hands dirty and potentially try something new. Be sure to tune in for lots of laughs and fascinating cooking tips! Celestina Brunetti, the founder of Wellness Cucina & The Dietitian Collaborative, is a chef & registered dietitian. First & foremost a foodie…her passion is taking the overwhelm out of cooking & making it super easy for others. She's a master connector, loves to collaborate with fellow RDs, and uplift the dietetics profession! In her downtime you can find her running with her dog, snowboarding with her husband, or on the hunt for an amazing cup of coffee. Be sure to follow Celestina @thedietitiancollaborative! This podcast is not a substitute for professional medical advice. If you have questions or concerns about any areas of your health, please seek advice from a medical professional. Social Media Links: The Up-Beet Dietitians Email: theupbeetdietitians@gmail.com Instagram: https://www.instagram.com/theupbeetdietitians/ YouTube: https://www.youtube.com/channel/UCKjuRtudZD8gAxXWv3ur_hw Nominate Your TUD Bud: https://forms.gle/hXFvJxaj42k1ZRPq6 Celestina Work with Celestina: www.wellnesscucinallc.com Instagram: @thedietitiancollaborative Emily Website & Blog: www.emknutrition.net Instagram: @dietitianemk TikTok: @dietitianemily YouTube: https://www.youtube.com/channel/UCfkt2qpXB1T7XoCQKh6Fd1g Facebook: https://www.facebook.com/DietitianEmK Hannah Work with Hannah: https://www.healthwithhannaht.com/programs Website & Blog: https://www.healthwithhannaht.com/ Instagram: @dietitian.hannah TikTok: @dietitianhannah YouTube: https://www.youtube.com/channel/UCPWsiK2t3hD0XvWg2NJRU0A Facebook: https://www.facebook.com/healthwithhannaht Additional Links Space Broccoli Link: https://www.foodnetwork.com/healthyeats/in-season/2017/02/market-watch-romanesco Affiliate Links Microphone: https://amzn.to/3EYHEZ4 Webcam: https://bit.ly/3xbiXUm Small ring light: https://amzn.to/3ERs5lC Large ring light: https://bit.ly/3gJScRs Intuitive eating book: https://amzn.to/39GMP18 --- Support this podcast: https://anchor.fm/the-up-beet-dietitians/support

She's got her own podcast too! OMG did she copy us?

Late Night host Seth Meyers stops by to chat about his children's book, “I'm Not Scared, You're Scared.” Plus, “Severance” star Britt Lower chats with Drew. Then, it's 7 Minute Meals with Chef Pilar Valdes whipping up a Sauteed Shrimp with Chermoula Sauce dish. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our weeknight meal rotation can get pretty dull, quickly! In the hustle and hurry, so often our table gets filled with food that is far from what we'd call…delicious. Quickly reaching for processed foods, and resorting to new recipes that we're not quite sure how we feel about, many of us are calling out with an SOS. We all crave the skill to be able to serve food that we are proud to put in front of our guests, along with techniques that we feel confident in. As much as our weeks scream to us, “It's time to give up that dream,” this episode is here to tell you a different story! Teri, the creator behind No Crumbs Left, sets out to give her readers unique flavor and spice combinations to add to their weekly line up! Beyond that, she is known by her mantra, “Don't be afraid to fail, it's just food!” as she teaches chefs to trust their cooking instincts.How does it sound to have all of these skills in your weeknight lineup? Magic elixirs: sauces, spreads and condiments for shortcuts to deliciousness. Why it's important for everyone to have a signature dish and how to find one. Three ideas for fresh, flavor-packed 10-minute meals.What it means to cook smart.How to share weeknight cooking with a neighbor.And more! Get ready to get joy back in the kitchen! Teri is a wealth of delicious wisdom that we are so excited to share with you!Find Teri's Marinated Onions HerePurchase her cookbook, No Crumbs Left here!

“Dollface” star Kat Dennings chats with Drew. Then, in 7-Minute Meals, Chef Pilar Valdes is whipping up a delicious meal of shrimp scampi for the entire family in under ten minutes. Plus, Patti Harrison, star of “Together Together,” joins Drew and Ross Mathews at the Drew's News desk to discuss the hottest headlines.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Here's the deal... you're back at work,the kids are back at school,you're left trying to maximise time so you can enjoy what's left of summer.We are here trying to help and give you a little energy along the way. Often the easiest is also the best. So in this episode we help with plenty of uncomplicated suggestions. There are stacks of tips along the way.As promised, we have shaken up the final segment and introduced another new segment. 

Megan and Wendy dive into a few organizing strategies for messy people in today's new episode. Megan is a self-proclaimed messy person (better today than she was in college!) and is sharing tons of tips and encouragement on how to be less messy. Plus, Valentine's Day candy, what's new on Netflix and phrases no longer allowed in 2022. Where do you fall on the messy spectrum? Email us your stories or tips on staying mess-free to meganandwendy@gmail.com. Megan would describe herself as "messy" and though she still struggles a bit, she is sharing organization strategies which have helped her be less messier. Pop Culture Club Did you hear our announcement of the brand new Long Story Short Pop Culture Club? Each month we'll each review one book and one television show or movie based on the each other's recommendations. For January: The Flatshare by Beth O'LearyVanderpump Rules, season 1, episodes 1-8 (available on Hulu and Peacock) Jump in by reading the book or watching the show. We'll give our respective reviews on the February 1st podcast episode. We'd love to hear yours - email us at meganandwendy@gmail.com. Mentioned in this Episode: Episode 55: We talked about 2022 trends including the return of brown.Writer-inner Aleks approves of Sherwin-Williams Accessible Beige as she used it in her own home.Queer Eye on NetflixSeason 6, episode 1: Showdown at the Broken Spoke (grab some tissues!!)Queer Eye makes over the first woman in season 2 of rebooted series (via NY Post)10 Best Bobby Queer Eye Memes Season 2 of Cheer on Netflix premiered on January 12, 2022Everything about the Cheer cast Michaels (looks like it's JUST MICHAELS)Huge discounts on remaining Christmas inventoryAshland Pom Pom Garland (similar)Valentine's Day candy overload already, plus Did Ya Know?Valentine's Air HeadsHaribo Valentine's Be Mine MixTrader Joe's Xs and Os Gummies100th Anniversary Edition Haribo Goldbears in pineapple (spotted at Dollar Tree)They gummy bear and poop urban legend is actually about sugar-free gummy bears. Haribo sugar-free gummy bears can have a laxative effect.See You in Hell Sugar-Free Haribo Gummy Bears review on AmazonBanished phrases for 2022 according to CNN Organizing Strategies for Messy People Storage solutions from Brightroom exclusively at TargetThe Home Edit storage and organization solutions from WalmartWhy people keep their Apple iphone boxesCollection of Rachel Ray's 30 Minute Meals recipes (1,766 of them)Rachel Ray Garbage Bowl from Kohl's$40 a Day - Rachel Ray travel showSeason 1, Episode 13 Rachel visited Laguna Beach, CAEpisode 29: When to Let it Go, decluttering and purging informationTips on where to get rid of your stuff Megan and Wendy Approved! Sharpie Marker Pens, 12pkMegan hated these Sharpie S-Gel pens because they were "too scratchy." On/Go Covid Tests (from GetRoman.com) Shop now

Nutty, Tek, Jason, Vox, and Jen (joins at the end) talk about cookie and 10 minute meals. After watch Uncle Roger cry at Gordon Ramsey’s proclaimed 10 minute ramen we all decided we could do better. It isn’t everyday you … Continue reading → The post Nutty Bites 205: 10 Minute Ramen & 10 Minute Meals appeared first on NIMLAS Studios.

A self-proclaimed efficiency master, Max Hertan only eats 2-minute meals, cuts his own hair, can learn any skill in a month, and follows a 14-criteria self-reflection spreadsheet. In today's fun-filled discussion, Evan quizzes Max about his fascinating journey of optimising his day-to-day efficiency — from sleeping to eating, crushing distractions, and everything in between. Full of learning from trying every trick in the book to hack his life and his time, Max dives into intriguing themes like: — Trying to 80/20 everything in life — Developing highly action-orientated routines — What to avoid; rather than what to add in — Leading the healthiest possible life — The #1 actionable when chasing efficiency: According to Max, it's the conscious removal of stimulants that are toxic to your brain. We hope you enjoy the conversation! Want to join the discussion? Join our Facebook Community: MegaMinds (E-commerce growth community). We'd love to chat with you! We'd love to chat with you! You can also message Max and Evan on LinkedIn. Thinking about getting some advice on how to scale your business? Get in touch with Megaphone for a free strategy session. **Resources mentioned:** — Try Now (Shopify)

This is episode 130 of the Church Venture Northwest podcast. We're finishing up Women's Camp 2015, One Courageous Community. This is a workshop titled 30 minute meals by Tonie Watson.

Episode 097: Cookbooks           Episode 097: Cookbooks! Amie Newberry & Tami Ruf   This week we did a deep dive into cookbooks - the history of them, the different types available, and our favorites. This is a great episode for foodies - and those of you that want to be foodies! Guaranteed to make you want to look up and cook a new recipe!   Jamie's Cookbook Picks Thug Kitchen 101 (Vegetarian) by Thug Kitchen Beard on Bread by James Beard Forks over Knives - The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day (Vegetarian) by Del Sroufe The Sprinkles Baking Book: 100 Secret Recipes from Candace's Kitchen by Candace Nelson   Taryn's Cookbook Picks Taryn looks for Cookbooks that are about Food History and Food Culture The Sioux Chef's Indigenous Kitchen by Chef Sean Sherman   Tami's Cookbook Picks Joy of Cooking by Irma Rombauer Better Homes and Gardens New Cookbook by Better Homes and Gardens  Cookie Cookbook by Favorite Recipes Press Gluten Free on a Shoestring by Nicole Hunn   Amie's Cookbook Picks Magnolia Table by Chip and Joanna Gaines Burnt Toast Makes You Sing Good: A Memoir of Food Love from an American Midwest Family by Kathleen Flinn   Books Mentioned Fannie Farmer 1896 Cookbook - (First cookbook with level measurements) by Fannie Merritt Farmer Better Homes and Gardens New Cookbook by Better Homes and Gardens  Betty Crocker Cookbook by Betty Crocker Dr. Atkins' New Diet Revolution by Robert C. Atkins The Joy of Cooking by Irma S. Rombauer The Frugal Gourmet by Jeff Smith Mastering the Art of French Cooking by Julia Child The South Beach Diet by Arthur Agatston Moosewood Cookbook by Mollie Katzen The Boston Cooking School Cookbook by Fannie Merritt Farmer Diners, Drive-ins and Dives: An All-American Road Trip with Recipes! by Guy Fieri Cooking Rocks! Rachael Ray 30-Minute Meals for Kids by Rachael Ray  Joy of Cooking - Bridal Edition Gluten Free on a Shoestring - Classic Snacks by Nicole Hunn   Media Mentioned The Booksellers - On Amazon Prime Spotlight - On Amazon Prime The Great British Baking Show - Netflix Forks Over Knives Documentary   Sites to Visit James Beard Foundation website

My oldest son is back home from a GAP program and I'll be honest, I haven't been to the grocery store for a big haul in a couple of months!  Last night when I finally went I was so pleased to find all of the healthy options you can whip together to make a 10-minute meal.  In this episode, I'll share my top meal ideas and nutrition guidelines to help you whip up simple and quick meals for your family. “I'd rather spend a little bit more and have the ability to put a healthy meal together for my family than not do it at all or rely on less healthy options.”Tips for a QUICK nutritious meal:⌚ Include 3 food groups (fruit, vegetable, dairy, protein, or grains)⌚ Use frozen or canned vegetables⌚ Utilize vegetable based soup starters⌚ Use frozen or canned protein optionsYou can absolutely make healthy meals in 10 minutes by utilizing some of the convenient food options at your grocery store! You just want to be sure to have at least one item from the 3 main food groups to be a nutritionally jam-packed QUICK meal.Highlights05:10 Frozen/Canned vs. Fresh 07:15 Pre-cut vegetables08:17 Quick salad options09:36 Protein options11:50 Carbohydrates13:00 Quick meal ideasUtilizing some quick-cooking options from your local grocery store can help you save time AND help you reach your health & wellness goals.  Try out some of these meal ideas and let me know in the Facebook Group how you liked it! Don't forget to register for [FREE] 4 Day Mindful Eating Bootcamp Challenge! In this challenge you'll discover: ✅Monday: Attitude of Gratitude✅Tuesday: Embrace Your Senses✅Wednesday: Unplug to Enhance Enjoyment✅Thursday: Understand HungerSign up now: Adventures in Feeding My Fam Facebook Group

RED BUBBLE STORE: https://rdbl.co/2BXMEkq DISCORD: https://discord.com/invite/uWZkb2a   Read It On Reddit: - 5 Minute Meals   Ask Reddit: - Unpopular Music Opinion - Franchise Killing Movies   Today I Advice: - Firefighter Arsonists - Kung SUE Panda   Shower Thoughts: - The Rule of Three - Dislikes on Instagram - Go Fuck Yourself   Podnapping - Aussie Blog   AMA - readitpodcast@gmail.com - Ask Us Anything!   LET YOUR GUARD DOWN!

RED BUBBLE STORE: https://rdbl.co/2BXMEkq DISCORD: https://discord.com/invite/uWZkb2a   Read It On Reddit: - 5 Minute Meals   Ask Reddit: - Unpopular Music Opinion - Franchise Killing Movies   Today I Advice: - Firefighter Arsonists - Kung SUE Panda   Shower Thoughts: - The Rule of Three - Dislikes on Instagram - Go Fuck Yourself   Podnapping - Aussie Blog   AMA - readitpodcast@gmail.com - Ask Us Anything!   LET YOUR GUARD DOWN!

After graduating from Jamie Oliver’s Fifteen program, in 2011, Big Has went on to spend the next 10 years in and out of kitchens all over London. Hasan is half Turkish Cypriot and half proper North Londoner. Today we speak about his beginnings as a gannet and a chef, Has’s favourite books and his cultural heritage. Here are all the books we mention:Jamie’s 15 Minute Meals by Jamie OliverSardine: Simple Seasonal Provençal Cooking by Alex JacksonFlavour by Yotam Ottolenghi, Ixta Belfrage, Tara WigleyThe Silver Spoon by PhaidonEat Istanbul: A Journey to the Heart of Turkish Cuisine by Andy Harris and David LoftusKitchen Confidential by Anthony BourdainOn the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen-Lin Liu Follow Big Has on Instagram: @bighas___Check out his Youtube series: Sunday Sessions with Big HasFollow on Instagram and Twitter: @acookslibraryFollow Will Stewart: @willstewie See acast.com/privacy for privacy and opt-out information.

You're only twenty bucks and twenty minutes from a great meal. Amy chats with author Caroline Wright.

Have you ever felt confused when trying to find information about a certain health condition? Doctor's visits are often brief, and information available online and in other places can be contradictory and confusing. We experienced this big time in 2015 when we began seeing specialists in an effort to resolve digestive issues my husband had dealt with for years. Almost without fail, the information available on the internet and the very little dietary advice we received from the specialists pointed to a diet that emphasized meat and eggs and minimized or completely avoided grains and legumes. However there is a growing mountain of scientific research to support the power of plants for nearly every health concern, including infertility. Today's guest, Faith Ralphs, was struggling to have children and diagnosed with PCOS. The information she found didn't feel right to her, but when she sought and followed divine inspiration she no longer has any symptoms of PCOS and now has two beautiful healthy children. The real beauty of her story is that there is plenty of science to back up her experience, but it still may not be the first thing that comes up in your google search, which we will share as well. Faith is the mastermind behind FaithfulPlateful.com and loves creating whole food recipes that will appeal to everyone. Faith really put her heart into preparing this episode so it can be a resource for those who might be struggling with similar struggles. I learned a lot from Faith and can't wait to share it with you.   Things to Remember: We can't necessarily rely on google or Instagram to give us accurate health information! Turn to God for guidance for our individual situation.  PCOS is related to insulin resistance, and is helped by eating more fiber and less fat, particularly the saturated fat found in animal products and coconut. Eating plenty of fiber allows our bodies to dispose of extra hormones rather than storing them. While there are so many issues that can affect fertility and pregnancy, what better place to start with than to make sure the roughly 3 pounds of food we consume each day is helping us and not hurting us? Full Show notes: http://myplantstrongfamily.com/08 Mango Quinoa Salad with Honey Lime Dressing 20 Minute Meals by Faith Ralphs How Foods Affect Hormones by Dr. Neal Barnard Fiber Fueled by Dr. Will Bulsiewicz

Caroline Wright has the perfect recipe for those families on a budget and in a hurry.

In need of some quick family meals? In this episode Jill Green, a self-proclaimed foodie, a powerhouse career woman and busy mom of three describes easy food prep ideas. She also shares how travel has influenced the flavors she infuses in her meals; her epic weekly dinners with a revolving door of guests; and how she’s turned her kids into adventurous eaters. Jill is so enthusiastic in describing some of her recipes that you will no doubt leave inspired to try some of her tried and true family recipes. Recipe for chicken in a bag:Ingredients1 whole chickenpaprikagarlic powder1 Trager Joe's paper bag1) Smother the chicken with paprika and generously sprinkle with garlic powder2) Place spiced chicken in the center of a Trader Joe's paper bag3) Tuck the handles of the bag under the chicken snugly4) Place in a roasting pan and roast in the oven at 425 F for 90 minutes

In this episode of Kitchen Radio, Dallas Gold joins regular host Rita Cattoni, for a discussion, tips and recipes on cooking great meals in 30 minutes.

Recorded in 2012, television personality, businesswoman, celebrity cook, and author Rachael Ray joins host Michael Kay to talk about her life, cooking, her successful series 30 Minute Meals, and so much more. Please subscribe to the CenterStage podcast and follow us everywhere! http://www.twitter.com/YESNetwork http://www.facebook.com/YESNetwork http://www.instagram.com/YESNetwork http://www.tiktok.com/@YESNetwork

Marisa is an award-winning registered dietitian nutritionist and media contributor. She focuses on good food and attention to mood, helps women navigate the noisy nutrition world to find their path to lifelong health and wellness. No diets or restrictions required. The best way to connect with Marisa is on Instagram: @marisamoore Check out her website: marisamoore.com for lots of easy, approachable recipes and nutrition tips And follow her journey on Twitter: @marisamoore, Linkedin: https://linkedin.com/in/marisamoore and Facebook: https://facebook.com/marisamoorenutrition Recipes shared on the show and popular meal ideas from her site: Cherry Almond Moon Milk (for sleep) https://marisamoore.com/moon-milk/ Healthy, Easy 15-Minute Meals: https://marisamoore.com/healthy-15-minute-meals/ Pumpkin Lentil Curry: https://marisamoore.com/pumpkin-lentil-curry/ Smoky Chickpeas with Spinach https://marisamoore.com/smoky-chickpeas-with-spinach/ Sign up for her weekly newsletter, the Monday Morsel here: http://eepurl.com/or421 --- Send in a voice message: https://anchor.fm/beingbalanced/message Support this podcast: https://anchor.fm/beingbalanced/support

In a hurry? Don't worry. Caroline Wright shares tips for preparing quick and easy meals under $20 which can be prepared in 20 minutes.

On the surface, a regularly scheduled cheat day may seem like an effective way to avoid the feeling of deprivation while eating to lose weight. You get one day to eat the indulgent foods you may be missing. The thought is that you can eat the foods, "get it out of your system", and then continue on with your healthy eating. That's how it's supposed to work. For many of us, that's not how it works in practice. There's more to weight loss than balancing calories. The regular practice of having a cheat day can pose threats to your sustainable weight loss far beyond the calories you consume that day. In this episode of the podcast, I dive into why I think a cheat days are a bad idea if you want to create sustainable weight loss. Show Notes: http://concitathomas.com/ep109 ***NEW*** Free Training: My 3 Secrets to Consistently Create 5-Minute Meals at Home: http://concitathomas.com/5minutemeals Get Started with Coaching Club for $19: http://concitathomas.com/start19

Rachael Ray joins us for the second time on #btplatepodcast. During this episode, we spend “30 Minutes” (get it?!) talking about what inspired her brand new cookbook, RR50; a little about a new project she’s involved with, CookTracks; and her 30 Minute Meals reboot. Enjoy another behind-the-curtain look at this culinary icon.

What can your evening meals teach you about work-life balance? Giles Humphries, is the Co-Founder and CEO of Mindful Chef, a healthy recipe box subscription service. His investors include Olympic athelets and Sir Andy Murray, and he is the author of "Mindful Chef: 30 Minute Meals".  But... what makes him human? Charlotte Pearce finds out.  Charlotte leaves the practical business processes and financial successes at the door, and instead, shines a light on the emotional and personal side of incredible entrepreneurs. They may seem to possess superhero-like drive, determination and power, but behind these perceptions is there a courageous human in pursuit of meaning and purpose? Do they actually want to make an impact on the world?  In this episode, Giles Humphries shares the idea behind Mindful Chef: “balance”. Not just with nutritious tasty food but also in life and work, teaching customers to be a little more mindful and conscious of their actions. Hear how Mindful Chef is creating a force for good through “their 1 feeds 2 model”, providing around 800,000 school meals for children in Malawi. And how staying connected to his roots and family back in Devon plays a key role in Giles' life and business. Meet Charlotte Pearce:    Charlotte is a Forbes 30 under 30 entrepreneur, and has been named "the UK's next Richard Branson’ by Gadgette. She is the CEO and Founder of Inkpact and The Human Group. The “Humans of Business” Podcast is the result of Charlotte’s obsession with what makes us human and how we connect with each other. It is the conversation behind her mission: helping businesses do the right thing for people and for the planet.   Humans of Business guests include Paul Lindley, Ella’s Kitchen, Investor and Activist Gina Miller, The Apprentice star Susie Ma and many more… Humans of Business is backed by Octopusgroup.com (http://octopusgroup.com/) #humansofbusiness www.charlottepearce.co.uk @thecharlottepearce on instagram and twitter  Watch the podcasts on YouTube (search "Charlotte Pearce Humans of Business") https://www.youtube.com/channel/UCWT-GUN18Tr42XasErcjO6A

Joe Wicks is a man on a mission.   Growing tired of seeing people struggle following the advice of an awful dieting industry, he decided to take action.   He created a plan to educate people on how to correctly use food and exercise to build strong, lean and healthy bodies.   Known as “The Body Coach,” he has helped over 100,000 clients transform their physiques and change their lives. He has sold almost 3 million copies of his books, including the best-selling diet book of all-time, “Lean in 15 – The Shift Plan: 15 Minute Meals and Workouts to Keep You Lean and Healthy.”   In this episode Joe explains the mistakes people make with training and nutrition that keep them from getting results. We discuss his 90 Day Plans and how he helps people get in shape with shorter workouts and simplified nutrition. He provides awesome advice for people who want to build an online training business, explains how to achieve work/life balance, how to build your presence on social media, and so much more. Listen as we discuss:     When did he first get into health/fitness? [7:13] Why his passion for training was sparked by his desire to not be called “skinny”. [9:35] Where/how did he learn the skills to start his own business? [10:46] What is Joe’s mindset surrounding nutrition? [12:00] Why repetition and keeping things simple were important for starting his business. [12:57] Can you get strong and lean with 15-minute workouts? [17:47] The right idea at the right time – how his purpose has driven his life and led to success. [18:46] How are his workouts programmed and what nutritional guidelines does he recommend? [21:05] How many days per week does he have his clients train? [25:09] The POWER of nutrition and loving the process of cooking your own food. [26:58] Does he take the 80/20 approach to his whole life? [28:48] Attention Trainers – The step-by-step process he used to take his business online. [31:06] What lessons has he learned throughout his journey? [37:03] Want to have a healthy work/life balance? Here’s how Joe does it. [39:18] What does his morning routine look like? [41:32] How to gain your own social media presence and stand out in a sea of copycats. [42:08] What are his favorite books? [45:33] What’s next for Joe? [46:17]   This episode is brought to you by Athletic Greens. With 75 ingredients working together to help with 11 different areas of health, Athletic Greens helps detoxify your body, boost your energy, and strengthen your immune system.   Get all your vital nutrition in 30 seconds or less at www.AthleticGreens.com/Jay to claim your Renegade Radio special offer.   This episode is also brought to you by biOptimizers. MassZymes is the most powerful protein-digesting enzyme on the market. The formula contains 100,000 HUTs of protease per capsule which increases absorption of key amino acids and optimizes the effectiveness of the protein you’re eating.   Go to https://www.MassZymes.com/Renegade15 for your special offer as a listener of the Renegade Radio Podcast.  

THE ANNE BYRN SAVES THE DAY COOKBOOK: 125 TRIED AND TRUE, EASY RECIPES TO RESCUE MEALTIME features uncomplicated ideas for a last minute dinner, your kid's bake sale, or a holiday pot luck using ingredients you probably already have. For more, cakemixdoctor.com

THE ANNE BYRN SAVES THE DAY COOKBOOK: 125 TRIED AND TRUE, EASY RECIPES TO RESCUE MEALTIME features uncomplicated ideas for a last minute dinner, your kid’s bake sale, or a holiday pot luck using ingredients you probably already have. For more, cakemixdoctor.com

THE ANNE BYRN SAVES THE DAY COOKBOOK: 125 TRIED AND TRUE, EASY RECIPES TO RESCUE MEALTIME features uncomplicated ideas for a last minute dinner, your kid’s bake sale, or a holiday pot luck using ingredients you probably already have. For more, cakemixdoctor.com

Parent Driven Development Episode 016: Media Picks! Great Apps, Books, Shows, Etc. For Kids 01:15 T.V. Shows / Binge Watching Discussion The Good Place (https://www.nbc.com/the-good-place) (Josh) 05:56 Music Avoid "Kids" Music!! Bee Gees - Stayin' Alive (https://www.youtube.com/watch?v=fNFzfwLM72c) (Allison) Apple Music (https://www.apple.com/music/) (Chris) 08:54 Games A great bluffing game is Sheriff of Nottingham (https://boardgamegeek.com/boardgame/157969/sheriff-nottingham) (Chris) Go Fish (https://en.wikipedia.org/wiki/Go_Fish) (Allison) Chutes and Ladders (https://www.amazon.com/Chutes-Ladders-Game-Amazon-Exclusive/dp/B00000DMF6) (Allison) Fish Stix (https://www.amazon.com/Peaceable-Kingdom-Award-Winning-Fish/dp/B002CG87Z0) (Allison) How to make Candy Land tolerable (even fun) (http://blankdrums.blogspot.com/2016/01/how-to-make-candy-land-tolerable-even.html?m=1) (Josh) What Are the Odds? Chutes and Ladders (http://blog.minitab.com/blog/fun-with-statistics/what-are-the-odds-chutes-and-ladders) (Josh) BoardGameGeek (https://boardgamegeek.com/) (Josh) Survive: Escape from Atlantis (https://boardgamegeek.com/boardgame/2653/survive-escape-atlantis) (Chris) Harry Potter Hogwarts Battle (https://www.amazon.com/Hogwarts-Cooperative-Building-Official-Merchandise/dp/B01EIKRP0K/ref=sr_1_3?ie=UTF8&qid=1541527232&sr=8-3&keywords=harry+potter+hogwarts+battle) (Josh) PBS Kids App (https://itunes.apple.com/us/app/pbs-kids-games/id1050773989?mt=8) (Allison) 20:08 T.V. Shows (Cont'd) Phineas and Ferb (https://en.wikipedia.org/wiki/Phineas_and_Ferb) (Chris) 21:05 Asking Alexa She tells stories! She's got jokes! She'll play music! She can even add toilet paper to your grocery list! 23:16 'yesmum' Cards (http://www.londonhypnobirthing.co.uk/shop/) 24:31 YouTube Channels SciShow (https://www.youtube.com/scishow) vlogbrothers (https://www.youtube.com/vlogbrothers) 27:10 Apps (Cont'd) Toca Boca (https://tocaboca.com/) 28:55 What We Wish We Had Filtering options that work on services like Hulu and Netflix Better screen time controls Devices that let kids know what the limits are for time budgeting 36:03 Genius / Fail Moments Chris: Using bribes. (#Genius) Josh: Cookbooks! Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!) (https://www.amazon.com/dp/1612124003?ref=yo_pop_ma_swf) and Cooking Rocks! by Rachael Ray (https://www.amazon.com/Cooking-Rocks-Rachael-30-Minute-Meals/dp/1891105159/ref=sr_1_1?ie=UTF8&qid=1541530540&sr=8-1&keywords=rachael+ray+kid+cookbook). (#Genius) Allison: Her son and her had a little argument and Allison yelled (#Fail), but then they came together and calmed down and walked away better and unscathed. (#Genius) Follow & Support Please follow us @parentdrivendev (https://twitter.com/parentdrivendev) on Twitter or email us at panel@parentdrivendevelopment.com (mailto:panel@parentdrivendevelopment.com). Our website is at ParentDrivenDevelopment.com (https://parentdrivendevelopment.com). We are listener supported. Please consider Supporting us via Patreon (https://www.patreon.com/parentdrivendev) and gaining access to our our kind Slack Community. Panel Chris Sexton (https://twitter.com/crsexton) Allison McMillan (https://twitter.com/allie_p) Josh Puetz (https://twitter.com/joshpuetz)

Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot.Click to view: show page on Awesound

Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot.Click to view: show page on Awesound

The podcast episode this week we have special guest Dr. Zarinah Hud (Dr. Zee) who is among America's best Sports and Pain Management specialist. She is on the show to help cap off a three part series discussing pain & pain control. Today she is giving up the four steps to long-term Pain freedom. She even stops by to give the Lunch and Learn community listeners a special offer for her best selling book 15 Minute Meals to Pain Freedom.    Listen to today's episode to hear what Dr. Zee has to say about pain control, the mindset of pain relief.  Listen on  Apple Podcast, Google Play, Stitcher, Soundcloud, iHeartRadio, Spotify Sponsors: Lunch and Learn Community Online Store (code Empower10) 15 Minute Meals to Pain Freedom - (54 min mark)  Links/Resources: Social Media Outlets @DrZarinah Twitter /  Facebook / Instagram  Official Website for Dr. Zarinah Social Links: Join the lunch and learn community - https://www.drpierresblog.com/joinlunchlearnpod Follow the podcast on Facebook - http://www.facebook.com/lunchlearnpod Follow the podcast on twitter - http://www.twitter.com/lunchlearnpod - use the hashtag #LunchLearnPod if you have any questions, comments or requests for the podcast For More Episodes of the Lunch and Learn with Dr. Berry Podcasts https://www.drpierresblog.com/lunchlearnpodcast/ If you are looking to help the show out Leave a review on Apple Podcast because your ratings and reviews are what is going to make this show so much better Share a screenshot of the podcast episode on all of your favorite social media outlets & tag me or add the hashtag. Download the MP3 Audio file, listen to the episode however you like.  

This week on Dad’s Hour Celeb chef and fitness guru Joe Wicks joins Mick to talk about his new life as a dad and his new book “30 Minute Meals.” Iain Christie and Chris Cairns are also in the studio. Iain admits he judges people’s homes based on the photos they post on facebook. And Chris Cairns has been investigating his family tree – and can’t work out why he’s still skint As heard on Radio City Talk, Friday 7th September 2018.

Food allergies are serious business, especially in small children. Alison shares the highs and lows of managing her daughter’s allergies and what has worked for her family. Links Mentioned in the Episode: Drink Recipe: Moscow Mule, Mocktail Series Top 8 Allergens: milk eggs peanuts soy wheat tree nuts (such as walnuts and cashews) fish shellfish (such as shrimp) Resources for Parents: FARE: Food Allergy Research and Education Allergic Living Magazine Diagnosing Food Allergies Great recipe books for cooking without allergens Fearless Food: Allergy-Free Recipes for Kids Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame Interview with our daycare director discussion accommodating allergies in a shared care environment Food allergy tag for school bags Episode 1 of the Crunchy Cocktail Hour: No One Will Eat With Us – all about how we deal with eating out with serious restrictions. FREE Printable Allergy Cards

Welcome to the Truly Myrtle Podcast! SPOIL YOURSELF MAKE ALONGWe've wrapped up our month of spoiling with more wonderful prizes! Thank you to everyone who took part and thank you to all of our generous sponsors!I wonder if you won a prize? Pop over to the Ravelry thread to find out :) THAT MEAN VOICEWe've been chatting more about our mean voices in the Ravelry group and I was reminded of some good books that I can heartily recommend:Bird by Bird - Ann LamottBig Magic - Elizabeth Gilbert (whoops forgot her name in the podcast!) NEEDLE TALKKeen to try new needles or hear what I think about some I've tried? Check out the November mini-mag. LIVING AROUND THE EDGES OF CRAFTI've made Zoë the Belladone dress from Deer and Doe. I bought the pattern from the lovely online shop Miss Maude.Zoë is sewing the City Gym Shorts from Purl SohoThe kids are learning to cook and we're using Jamie's 30 Minute Meals and Kitchen Thug 101 NEW PATTERN!Ripple Dancer is the 2nd pattern in my Colours of Light collection. It's a crescent shawl with a rippling textured border and rolled top edge and comes in two sizes.I used 1 skein of Starboard from Dark Harbour (Horace) for the small blue shawl and,2 skeins of Kashgar from Happy Go Knitty (Calluna) for the large lilac shawl.Ripple Dancer is on sale until Midnight Sunday - use the code RIPPLEDANCER for a 20% discount. As usual, the fabulous theme song is "Casting On" by Mr Roberelli 

I'm a huge Rachael Ray fan. Watching 30 Minute Meals was instrumental in my eating disorder recovery. I've grown with her over the years - literally digesting everything she's put out - and my favorite thing to unwind with after a long day is her daily talk show. Grant Melton is Senior Associate Culinary Producer and contributor for the Rachael Ray Show - and one of the reasons I keep watching. I LOVE GRANT. In this episode, Grant and I discuss growing up in Ohio, what crafts service looks like behind-the-scenes on the show + why everyone gains the Freshman 15, his passion for entertaining, and what those Yum-o T-shirts really feel like. Catch Grant's next appearance on the Rachael Ray Show making icebox cakes July 8th, and starting July 11th he'll be doing Facebook Live videos with Jeannette - Rachael's stunt toaster. Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

¡Bienvenidos al decimoséptimo programa de la segunda temporada (o el 54 contando todos)! ¡Muy buenas a todos! Hoy en la "Semana en Serie" os hablamos de los pilotos de The Americans [FX], House of Cards [Netflix]  y Zero Hour [ABC]. Además, brevemente, os contamos porqué no vimos el piloto de Do No Harm [NBC] (ayer  nos dijeron que ya la han cancelado, por cierto :P), así como el final de 30 Rock [NBC]. Después nos vamos a la "Cata de pelis", donde comentamos Beasts of the Southern Wild (Benh Zeitlin, 2012) y Life of Pi (Ang Lee, 2012). La semana que viene terminamos de ver todas las películas que optan a los premios Oscar con Lincoln (Steven Spielberg, 2012). Os recordamos que, además, podéis leer nuestras críticas breves de las películas que vamos viendo (y algunas que no comentaremos en el podcast) en nuestro Tumblr, y en Twitter, con el hashtag #catadepelis. Luego nos vamos "A la Cocina", donde os hablaremos de Last Chance Kitchen [Web de Bravo], FoodTube [Youtube], y os diremos otra receta sacada del libro de Jamie's 15-Minute Meals, esta vez de pasta, Chorizo Carbonara. Para acabar comentaremos algunos de vuestros mensajes de Twitter, Facebook y el blog... Muchísimas gracias a todos por vuestro apoyo. Seguid así, preguntando, comentando, puntuando en iTunes y todo lo que queráis. Si queréis comentar libremente detalles de las tramas de las series de las que hablamos, podéis hacerlo escribiendo entre las etiquetas de spoiler el texto que queráis ocultar, tal como muestra la imagen: Por si os da pereza escuchar todo el podcast (o tenéis que saltaros cosas por los spoilers), aquí os dejamos los tiempos para que vayáis directamente a lo que más os interese, esperamos que os guste mucho y que, si no os gusta, nos digáis por qué, para que podamos mejorar: 0:00'00 PRESENTACIÓN 0:01'20 SEMANA EN SERIE: 0:01'45 - The Americans (Piloto FX). 0:11'08 - House of Cards (Piloto Netflix). 0:24'13 - Zero Hour (Piloto ABC). 0:29'45 - Do No Harm (Datos estreno en NBC). 0:31'23 - El final de 30 Rock (NBC). 0:36'57 CATA DE PELIS: 0:37'22 - Beasts of the Southern Wild (Ben Zeitlin, 2012). 0:51'08 - Life of Pi (Ang Lee, 2012). 1:01'41 A LA COCINA: 1:02'00 - Last Chance Kitchen. 1:05'44 - FoodTube. 1:08'01 - Receta: Chorizo Carbonara (Jamie's 15 minutes Meals). 1:15'32 PROMO: Completely Madafaka 1:17'17 LA SOBREMESA 1:35'10 DESPEDIDA 1:35'43 DISCLAIMER La música que se puede escuchar durante el podcast la hemos sacado de Jamendo y los temas son, por orden de aparición: Mai en l'oblit (Clepton/Seguint el joc), FunkyYeahYeah (Rod/You Are The One), Alien Rampage (Marc Teichert/The Founder), Comedy & Drama Demo (Cesc Vilà/Drama & Comedy Demo), Not in service (Freeze/Freeze - Volume 2), VoxyClavi (Rod/Yoy Are The One) y À la légère (Chriss Onac/Resonance). También nos podéis escuchar en iVoox o en iTunes.

¡Bienvenidos al decimosexto programa de la segunda temporada (o el 53 contando todos)! ¡Muy buenas a todos! Hoy en la "Semana en Serie" os hablamos de los dos primeros episodios de The Following [FOX] y comentamos qué tal ha estado la segunda temporada de American Horror Story [FX]. Después nos vamos a la "Cata de pelis", donde comentamos Amour (Michael Haneke, 2012) y Les Misérables. La semana que viene seguimos visitando a las candidatas a los Oscar a mejor película, con nuestra "semana de agua y animales", que incluye Beasts of the Southern Wild (Benh Zeitlin, 2012) y Life of Pi (Ang Lee, 2012). Os recordamos que, además, podéis leer nuestras críticas breves de las películas que vamos viendo (y algunas que no comentaremos en el podcast) en nuestro Tumblr. Luego nos vamos "A la Cocina", donde os contamos qué nos ha parecido el primer programa de Gordon's Great Escape [Channel 4] y el comienzo de MasterChef Australia: The Professionals [Ten]. Además, os contamos una receta del libro Jamie's 15-Minute Meals, una ensalada de pollo tikka, lentejas, espinacas y naan. Para acabar comentaremos algunos de vuestros mensajes de Twitter, Facebook y el blog... Muchísimas gracias a todos por vuestro apoyo. Seguid así, preguntando, comentando, puntuando en iTunes y todo lo que queráis. Si queréis comentar libremente detalles de las tramas de las series de las que hablamos, podéis hacerlo escribiendo entre las etiquetas de spoiler el texto que queráis ocultar, tal como muestra la imagen: Por si os da pereza escuchar todo el podcast (o tenéis que saltaros cosas por los spoilers), aquí os dejamos los tiempos para que vayáis directamente a lo que más os interese, esperamos que os guste mucho y que, si no os gusta, nos digáis por qué, para que podamos mejorar: 00'00 PRESENTACIÓN 0:01'23 SEMANA EN SERIE: 0:02'02 - The Following (Piloto FOX). 0:15'33 - American Horror Story: Asylum  (Spoilers a partir de 0:19'12). 0:27'18 CATA DE PELIS: 0:27'47 - Los Miserables (Tom Hooper, 2012). 0:41'27 - Amour (Michael Haneke, 2012). 0:54'33 A LA COCINA: 0:55'06 - TV: Gordon's Great Escape. 0:58'39 - TV: MasterChef Australia The Professionals. 1:04'56 - Receta: Ensalada de pollo, lentejas y espinacas (Jamie Oliver 15 Minutes Meals). 1:15'28 PROMO: Podzapp 1:17'06 LA SOBREMESA 1:26'18 DESPEDIDA 1:27'47 DISCLAIMER La música que se puede escuchar durante el podcast la hemos sacado de Jamendo y los temas son, por orden de aparición: Mai en l'oblit (Clepton/Seguint el joc), FunkyYeahYeah (Rod/You Are The One), Alien Rampage (Marc Teichert/The Founder), Comedy & Drama Demo (Cesc Vilà/Drama & Comedy Demo), Not in service (Freeze/Freeze - Volume 2), VoxyClavi (Rod/Yoy Are The One) y À la légère (Chriss Onac/Resonance). También nos podéis escuchar en iVoox o en iTunes.