Podcasts about my dms

This episode is about how to truly make new hires feel welcome, going far beyond a friendly greeting. I break down the common onboarding practices most organizations already do, the well-intentioned mistakes that quietly undermine new hires, and the three levels of welcome that determine whether someone feels like a processed employee or a necessary contributor from day one. The generosity twist here is that anyone in an organization, not just leaders or HR, can create the kind of welcome that makes someone feel uniquely valuable. That is what builds a truly generous workplace culture, and it is something I have experienced firsthand in my own career. *Enroll in the "Feeling Generous" Email course

This episode is about how to truly make new hires feel welcome, going far beyond a friendly greeting. I break down the common onboarding practices most organizations already do, the well-intentioned mistakes that quietly undermine new hires, and the three levels of welcome that determine whether someone feels like a processed employee or a necessary contributor from day one. The generosity twist here is that anyone in an organization, not just leaders or HR, can create the kind of welcome that makes someone feel uniquely valuable. That is what builds a truly generous workplace culture, and it is something I have experienced firsthand in my own career. *Enroll in the "Feeling Generous" Email course

This episode is about the hidden danger of leading too much. I want you to understand that generous leadership is not about pushing people harder, solving everything for them, or controlling every outcome. It is about creating space for people to think, grow, and contribute in a way that strengthens both the individual and the culture. I open with a story from early in my career about a leader who said, "I don't know. What do you think?" That moment was powerful because it showed me that my opinion mattered, and it gave me room to learn how to think through a situation for myself. That kind of leadership is generous because it develops people instead of just directing them. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

This episode is about how generosity travels, not just as a business idea, but as a deeply human way of living. I want you to think beyond workplace culture and consider how generosity moves through people, relationships, generations, and even across cultures. What begins as a personal act can ripple outward in ways that shape families, communities, and organizations. I also wanted to take a step back and talk about the roots of the word itself. Generosity has always carried a sense of nobility and goodness, and I think that matters because it reminds us that generosity is not just about giving things away. It is about character, honor, and the kind of person we are becoming. *Enroll in the "Feeling Generous" Email course

This episode is about people over technology… …and the role technology should play in a generous workplace culture. I want you to understand that technology should help people become better, not make them feel replaceable. If a tool weakens trust, ownership, or human value, then it's not serving the culture the way it should. I also talk about the fear people feel around technology, especially AI. Some people rush to use it because they feel pressure, and others fear it will replace them. My point is that the best use of technology is not just efficiency or output. It is human improvement, because better people always create a better company. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

I want to talk about the shift that happens when someone moves from being rewarded for being right to being trusted to lead. That is a real transition, and it changes the way you use your strengths, your communication, and your judgment. The goal is not to become less capable. The goal is to become more useful to the people around you. A lot of high performers get promoted because they know the answer, move quickly, and stay precise. But leadership asks for something different. In leadership, generosity shows up when you use your knowledge to help people grow, make decisions, and move forward with confidence. *Enroll in the "Feeling Generous" Email course

Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes. We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTokFollow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and FacebookTenement Kitchen websiteThe Welsh Kitchen on SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeA Book of Welsh Bakestone Cookery by Bobby FreemanFirst Catch Your Peacock by Bobby FreemanFirst Principles of Good Cookery by Lady LlanoverThe Scots Kitchen by F. Marion McNeillEnglish Food by Jane GrigsonKnead to Know: A History of Baking by Neil ButteryWorld Bannock DayRoss's article about Welsh cakesRoss's article The Joy of the Bakestone (with bara planc recipe)The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy LeePeter's morning rolls UNSECO bid Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previous pertinent blog postsThe Griddle Cakes & Pancakes section on Neil Cooks GrigsonPancake DayTo Make MuffinsTo Make CrumpetsThe Muffin-Crumpet ContinuumSingin' HinniesPrevious pertinent podcast episodesA History of Baking with Sam Bilton & Neil ButteryThe Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay MiddletonDerbyshire Oatcakes with Mark DawsonLent episode 1: Preparing for LentB is for Bakestone, Bechamel & BarbecueC is for Custard, Chancellor's Buttocks & CrumpetsNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

I want to talk about the shift that happens when someone moves from being rewarded for being right to being trusted to lead. That is a real transition, and it changes the way you use your strengths, your communication, and your judgment. The goal is not to become less capable. The goal is to become more useful to the people around you. A lot of high performers get promoted because they know the answer, move quickly, and stay precise. But leadership asks for something different. In leadership, generosity shows up when you use your knowledge to help people grow, make decisions, and move forward with confidence. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

Generous culture is built, not found. I want people to understand that if they are part of a team, they do not have to wait for a perfect moment, a better title, or some special invitation to start contributing. They can fit out, bring their strengths, and help shape the culture right away. I spend this episode walking through practical ways a person can strengthen a workplace from the very beginning. The focus is not on being noticed for doing good work. The focus is on becoming the kind of person who makes the room better, the team stronger, and the mission easier to carry because generosity is showing up in how you work, communicate, and respond. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business. → Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

Happy 4th of July to my listeners in the USA…and all of those around the world who also celebrate the day!It's a big one because the US is celebrating 250 years of independence this year. And to mark this special day, I have a special guest, Professor Nancy Siegel, and we are going to talk about the roles food and drink – especially tea and cake – played.Nancy Siegal is Professor of Art History and Culinary History at Towson University, Maryland. She specialises in American landscape studies, underrepresented women artists of the 19th century, print culture, and culinary history of the 18th and 19th centuries. Lucky for me, Nancy was in London, visiting the British Library at the same time I was in London, so we got to record this conversation in person in the breakfast room of Nancy's hotel, the Harlingford Hotel – a big thank you to them.Nancy has an excellent book that isn't out until the autumn, but I was lucky enough to get a sneak peek at it, called Political Appetites: The Power of Food in Revolutionary America, published by Johns Hopkins University Press. In that book, Nancy documents the roles food and drinks, especially tea (and its trappings) played in the colonists of North America wanting to sever their ties with Britain, and how food was used to help distance themselves culturally from the British – at first the colonists very much identified as British.We talk about the tax on tea and the Boston Tea Party, tea alternatives, culinary activists such as the women of Edenton, giant independence cakes, Amelia Simmons, and how the people of the new USA used food and drink to culturally distance themselves from the British – amongst many other things.Those listening to the secret podcast get LOADS of bonus material where we discuss George III's botanist, pride in abundance, the value of hunting out original documents, baking fails, the all-American apple pie, and the function of satire – plus more.Nancy's page on the Towson University websitePolitical Appetites: The Power of Food in Revolutionary AmericaSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeThe Edenton Tea RebellionA political teapotAmerican Cookery by Amelia Simmons (1796)The Hasty Pudding by Joel Barloe (1793)Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previous pertinent podcast episodesFeeding the Georgian Kings with Adam Crymble and Rachel RichWorcester Porcelain with Paul CraneNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Generosity is not always easy. This episode gets honest about what happens when you are trying to stay generous while life, work, and leadership get heavy. The message is simple: the challenge is real, but a generous mindset changes how you carry it and how you lead through it. I focus on five mindset shifts that help you build a healthier inner life and a stronger culture around you. When you choose curiosity, patience, hope, and learning, you turn pressure into progress and difficulty into something that can shape you for good. *Enroll in the "Feeling Generous" Email course

Discovery Call Episode https://youtu.be/O476376SfpQ?si=ghPVJqftaVwd9MrA→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

Today I am speaking with Maureen Kilpatrick of Guard Archaeology, a Scottish archaeology firm that has dug sites all over Scotland, but today we are focusing on one site called Guardbridge, in Fife, where the timespan the finds ranged from is astounding: from the Stone Age to the 13th century. Several finds were food-related.The site is amazing – there's an Iron Age fort, there are field demarcations, evidence of food and how it was processed and cooked, as well as lots of evidence of the community moving from a nomadic hunter-gatherer lifestyle to a settled farming one.We talk about the material objects found on site, such as saddle querns, axes and ploughing tools, food remains like emmer wheat, barley, cockles and the indestructible hazelnut, non-slip pottery and the surprisingly late appearance of oats, amongst many other things.Those listening to the secret podcast get some bonus material where we discuss whether modern agriculture with its mechanised ploughs is a help or a hindrance to archaeologists these days.Read the full report: ARO61: Guardbridge, Fife: A multi-period settlement with a multi-vallate fortFollow Guard Archaeology in X/Twitter @GUARD_ArchaeolSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeARO55: Excavations at the site of Bell's Pottery, Stafford Street/Kyle Street, GlasgowBBC News Article: 'Whole prehistory of Fife' found in one field, experts sayServe it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Ludlow Food Festival 2026My appearance on the Offscript podcast as part of their Albion seasonPrevious pertinent podcast episodesBronze Age Food & Foodways with Chris Wakefield & Rachel BallantyneNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

How do you build a culture where people feel empowered instead of just pushed? In this episode, I talk about the difference between motivation and empowerment, and why generous leadership creates lasting ownership, clearer thinking, and better execution. Motivation can spark action for a moment, but empowerment changes how people show up every day. When people feel trusted, informed, and capable, they do not just wait for direction. They contribute, decide, solve, and grow. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/  My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/  Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland  My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost  One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club  One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

How does a generous leader get stuff done without turning the workplace into a pressure cooker? This episode answers that question by showing how to direct people clearly, build trust, and keep momentum moving in a way that feels respectful and effective. Bob makes the case that generous leadership is not soft leadership. It is thoughtful leadership. When people feel supported, trusted, and clear on what matters, they move faster and do better work. *Enroll in the "Feeling Generous" Email course

In this week's episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted.They have analysed the ledgers from two royal palaces – George III's Kew Palace and the Prince Regent's Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King's Dinner: Family, nation, and identity on the British table, 1760-1820, which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis.We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme's tenure in the Prince Regent's kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other thingsThose listening to the secret podcast get some bonus material where we discuss the upper servant's fancy foods, the huge amounts of meat consumed, and the politics of wine.The King's Dinner: Family, nation, and identity on the British table, 1760-1820(open access)3000 dishes on a Georgian tableAdam's bio on the UCL websiteFollow Adam on social media: @adamcrymble.bsky.social (Bluesky); @dradamcrymble (Insta)Rachel's bio on Leeds Beckett University websiteFollow Rachel Rich on social media: @drrachelrich (Insta)Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeRachel's articles on The Recipes ProjectHugh Laurie playing the Prince Regent on Blackadder the Third Previous pertinent podcast episodesEating Out in Georgian London with Peter Ross18th Century Tavern Cookery with Marc Meltonville18th Century Dining with Ivan DayThe Philosophy of Curry with Sejal Sukhadwala Neil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My DMs have been flooded with questions from women trying to figure out what their bodies actually need — how many calories, how much protein, how to structure their macros. So I decided to turn it into a case study episode and share it here with all of you, because one woman's struggle is never just one woman's struggle. In this episode, I walk you through: Why the number the calculator spits out terrifies you — and how you unconsciously manipulate formulas until you land on a number you're already eating (and already not seeing results on) The multi-billion dollar wellness industry's role in conditioning women to under-eat, and why 1,200–1,600 calories is not a starting point — it's a myth A full case study: 42-year-old, 5'6", 160 lbs, perimenopausal, chronic yo-yo dieter — and exactly what I'd do with her step by step Why maintenance calories are almost always higher than you think (and why that's actually good news) The Zone-method macro split I start most women on: 40% carbs / 30% protein / 30% fat How to actually track progress — measurements over the scale, every time. (One client lost 12 inches while the scale barely moved three pounds.) The real metrics that matter: biofeedback, performance, sleep, hunger, recovery When to reduce calories, when to increase them (spoiler: more often than you'd think), and why I never slash protein My strength training framework for women 35–70: 4 days/week, lower body twice, upper body twice, why most women are doing warm-up sets and calling them working sets Zone 2 cardio, step count sweet spots, and why fat loss is a muscle preservation problem — not a cardio problem Realistic expectations: what 12 weeks of genuine compliance actually looks like Let's dive in! Thank you for joining us today. If you could rate, review & subscribe, it would mean the world to me! While you're at it, take a screenshot and tag me @jennpike to share on Instagram – I'll re-share that baby out to the community & once a month I'll be doing a draw from those re-shares and send the winner something special! Click here to listen: Apple Podcasts – CLICK HERESpotify – CLICK HERE This episode is sponsored by: St. Francis | Go to stfrancisherbfarm.com and save 15% off your all your orders with code JENNPIKE15  Eversio Wellness | Go to eversiowellness.com/discount/jennpike15 and save 15% off every order with code JENNPIKE15 /// not available for "subscribe & save" option Free Resources: Free Perimenopause Support Guide | jennpike.com/perimenopausesupport Free Blood Work Guide | jennpike.com/bloodworkguide The Simplicity Sessions Podcast | jennpike.com/podcast Get 20% on thewalkingpad.com using code "JENNPIKE20" Metabolic Guide | jennpike.com/metabolic-guide Get discounts at happybumco.com using code "JENNPIKE" *code doesn't apply with Black Friday sale* Programs: Ignite: Your 8-Week Body Transformation Program | https://jennpike.com/ignite The Peri & Menopause Project  - Join the Waitlist | jennpike.com/theperimenopauseproject Synced Virtual Fitness Studio | jennpike.com/synced Services: Work With Jenn | https://jennpike.com/work-with-jenn/ Functional Testing | jennpike.com/testing-packages Business Mentorship | The Audacious Woman Mentorship:  jennpike.com/theaudaciouswoman Connect with Jenn: Instagram | @jennpike Facebook | @thesimplicityproject YouTube | Simplicity TV Website | The Simplicity Project Inc. Have a question? Send it over to hello@jennpike.com and I'll do my best to share helpful insights, thoughts and advice.

→ Work with Me: https://work.ashborland.com/ My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/ Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

You can be a generous leader in a way that attracts people regardless of your title. The point is not comfort for comfort's sake; it is doing the right thing in the moment so people feel respected, coached, supported, and eager to contribute. I will show you that generous leadership is not tied to title. Whether you are the CEO or on day one, you can build a culture that feels clearer, fairer, and more trustworthy by how you manage people, measure work, give feedback, and recognize what really matters. *Enroll in the "Feeling Generous" Email course

→ Work with Me: https://work.ashborland.com/ My one-to-one coaching for established brokers. No courses, no group programmes. Just the two of us fixing the structure underneath your business.→ Follow me on IG: https://www.instagram.com/ashborland/ Daily content for brokers, and the fastest way to reach me. My DMs are open and I answer them myself.→ The Mortgage Business Mastery Show: https://www.youtube.com/@ashborland My weekly show for brokers. A new episode every Monday, around fifteen minutes, one idea worth your week.→ The FREE 14 Day Mortgage Business Boost: https://ashborland.com/boost One small task in your inbox every day for fourteen days. Do them and your business is in better shape by the end. Costs nothing.→ The Broker Book Club: https://ashborland.com/book-club One book a month, chosen so you read less and apply more. The thinking behind a stronger business, without the wading through.

Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old.We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too.We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author's voice when it comes to writing popular cookery books, Hannah Glasse's sauerkraut, and Elizabeth David's Fanny Cradock avoidance techniques, amongst many other things.Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don't work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more.The Guildhall LibraryInsatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingAccompanying blog post on British Food: A HistorySeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeThe Guildhall Library CollectionsThe Art of Cookery Made Plain and Easy by Hannah GlasseThe Closet of the Eminently Learned Sir Kenelme Digby kt. OpenedChoice and experimented receipts in physick and chirurgery by Kenelm DigbyLi tre trattati on Abebooks for a mere £12,500A Creative List of Meat Carving Terms from the Middle AgesPrevious pertinent podcast episodesEating Out in Georgian London with Peter RossFanny Cradock with Kevin GeddesEarly Television Cookbooks and Tie-ins with Kevin GeddesThe English Table with Jill Norman50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman18th Century Female Cookery Writers with the Delicious Legacy PodcastPrevious pertinent blog postsCharles Darwin and the OwlNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Most meetings fail because they waste time transferring information that could have been shared another way. This episode argues for a more generous kind of meeting: one that respects people's time and energy, creates real contribution, and moves work forward with clarity and momentum. My point is simple: meetings should not feel like a necessary evil. They should be a place where people can contribute, understand the mission, and leave with a clear plan. Generous meetings are not softer or longer, they are smarter, more focused, and more human. *Enroll in the "Feeling Generous" Email course

Welcome back to The British Food History Podcast. Today I am talking with Deborah Albon and Amy Palmer about the history of children's food. Deborah Albon is a former early years professional and Amy Palmer is a former infant teacher, and both are lecturers at the University of Roehampton, London. They have written a book called First Helpings: A History of Children's Food. It's comprehensive, well-researched and an entertaining read. I recommend it.We talk about the early years: the changing ideas about breastfeeding and wet nurses, the Victorian moralistic ideas surrounding withholding food, weaning the kids on wine and turtle doves, and children's birthday parties, amongst many other things.Those listening to the secret podcast get 20 minutes of bonus material where we discuss in more depth Deborah and Amy's approach to writing the book, breastmilk alternatives, including the changing advice with respect to formula milk, creepy feeding schedules plus more.First Helpings: A History of Children's FoodFollow Deborah and Amy on Instagram @albonandpalmerDeborah & Amy's websiteSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering are by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeYork Festival of Ideas 2026 Previous pertinent podcast episodesRetro Foods with Briony May WilliamsThe School Meals Service with Heather EllisFood in Gothic Literature with Alessandra Pino Previous pertinent blog postsSago & Tapioca PuddingColostrum (Beestings)NegusNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Negotiation is something you do all the time, not just in formal business settings. You negotiate with family, with colleagues, with clients, and sometimes even with yourself, so the way you show up in those moments says a lot about your character and your leadership. This episode is about becoming a better negotiator by thinking generously. That does not mean giving everything away or pretending value does not matter. It means understanding the other side, protecting your own value, and moving through each stage of negotiation with clarity, respect, and good faith. *Enroll in the "Feeling Generous" Email course

Money is powerful, interesting, and tempting, and that is exactly why I have a love-hate relationship with it. I learned in finance that the healthiest people usually have the healthiest relationship with money, not because they magically have more focus or discipline, but because they understand money as a tool that can be used for good, for harm, and for everything in between. This episode is really about how money shapes character, choices, and generosity. I want to talk honestly about why money can be such a useful tool and such a dangerous temptation at the same time, and why generosity gives money the right purpose. When money becomes status, it loses some of its value; when it becomes a tool for good, it becomes much more meaningful.   *Enroll in the "Feeling Generous" Email course

My DMs have been blowing up lately with one specific question: "Britt, what do you think of this advice?" It seems like every time I open Instagram, there is a new business coach telling stylists that the way they've been working for years is suddenly obsolete. This week, I'm taking those viral posts to task and ranking them on a brand-new scale to see which ones are actual breakthroughs and which ones are just noise! I'm digging into the "Saturday hustle" myth, the reality of a la carte versus tiered pricing, and some incredible innovation in the bridal space that I can't wait for you to hear. If you've been feeling overwhelmed by conflicting advice or wondering if you're falling behind the "latest trends," this episode is for you. We're cutting through the hype, looking at the actual numbers, and making sure you have a clear, actionable plan that prioritizes your success and your sanity. I would love to hear what you think of this type of episode, and if you found it helpful and informative, let me know so I can bring more of this type of content to you here on the podcast! If you need a tool to keep your numbers (and business!) organized, you'll want to check out our Wealthiest Year Yet Planner. Join the waitlist now at www.thrivingstylist.com/wealthiestyearyet/. The beauty industry is changing faster than ever. What worked in 2022 or even 2024 won't cut it in 2026, so are you ready? Grab our FREE 2026 TREND REPORT, The 2026 Must-Know Business Realities, Strategies & Trends for Stylists and Salon Owners now at https://thrivingstylist.com/mustknow/. Thriving Leadership Method hands salon owners a step-by-step strategy to implement an irresistible culture and create a powerful growth path…all while setting themselves up for structure and profit, and you can join the waitlist NOW at www.thrivingstylist.com/thrivingleadershipmethod/!  With Grow My Clientele Calculator, you'll get instant clarity on how many new clients you'll need to hit your 2025 financial goals! Enter just four numbers, and this tool will show you exactly how many new guests you need monthly and yearly to reach your target income. No guesswork or complicated math required, and you can get it now at www.thrivingstylist.com/growmyclientele/.   Do you have a question for me that you'd like answered in a future episode like this one? A great way to do that is to head over to Apple Podcasts and leave a rating and review with your question. I'm looking forward to answering your question on a future episode on the podcast!  If you're not already following us, @thethrivingstylist, what are you waiting for? This is where I share pro tips every single week, along with winning strategies, testimonials, and amazing breakthroughs from my audience. You're not going to want to miss out on this. Learn more at: https://thrivingstylist.com/podcast/ 

Welcome back to The British Food History Podcast. In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries.He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library. Published 14 May 2026. We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn't want to be seen hanging around the saloop stand – amongst many other things.Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more. Insatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeAccompanying blog post showing the Gilray cartoon + moreThe Guildhall LibraryPeter's London street food exhibitionThe British Housewife by Gilly LehmannThe London Art of Cookery by John FarleyThe English Art of Cookery by Richard BriggsBefore Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper by Neil Buttery Previous pertinent podcast episodes18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)London's Street Food Sellers with Charlie Taverner18th Century Dining with Ivan DayElizabeth Raffald with Alessandra Pino & Neil Buttery Previous pertinent blog postsMock Turtle SoupNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

I'm digging into the power of questions and why they matter so much in a generous culture. The way you ask something can build trust, create safety, and help people feel capable, or it can make them feel tested, guarded, and small. This episode breaks down five question styles that healthy teams need: courage, reflection, empathy, clarity, and encouragement. Each one helps you serve people better, understand them better, and lead or contribute in a way that strengthens the whole team instead of creating competition inside it. *Enroll in the "Feeling Generous" Email course

This episode is about how to join a generous workplace culture, not just build one from the top down. It helps you show up in a way that makes you easier to hire, easier to trust, and easier to work with inside a healthy team. The focus here is simple: the way you speak, the questions you ask, and the signals you send tell people a lot about how you see work, responsibility, and human interaction. I walk through the phrases and attitudes that can quietly push generous cultures away, and I show a better way to communicate so you can fit into the kind of environment that values curiosity, humility, preparation, and contribution. By the end, you'll know how to signal that you are ready to grow with a team, not just take from it. You'll also see why team-first language, thoughtful questions, and a positive attitude toward feedback create stronger opportunities in interviews, meetings, and everyday work. *Enroll in the "Feeling Generous" Email course

Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!Great British Seafood Revival by CJ JacksonCJ's websiteFollow CJ on Instagram @cjkentseafoodSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeFollow Billingsgate Seafood School on Instagram @theseafoodschoolLeith's Fish BibleThe Ration Book DietBillingsgate MarketPrevious pertinent podcast episodesC is for Cod, Cockles and Caviar Previous pertinent blog postsTo make KedgereeNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

I believe generous workplace culture is built by people who manage their piece of the puzzle wel,… …not by people trying to control everyone around them. This episode is about five leadership myths that sound strong but quietly damage teams, and I make the case that anyone, no matter their title, can choose a better way. I walk through why visibility is not the same as leadership, why results without sustainability are a bad trade, why "having all the answers" kills curiosity, why control does not create true alignment, and why pressure is not the same as performance. My bigger point is that generosity shows up when people create clarity, safety, and space for others to contribute. I also want listeners to hear this as encouragement, not criticism. We are all managing something, and when we do that well, we help build a culture where people can do their best work without fear, confusion, or burnout. *Enroll in the "Feeling Generous" Email course

Welcome back to the British Food History Podcast. In today's episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She's on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs.We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don't we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad.The Retro Food Society by Briony May Williams is out nowFollow Briony on Instagram, TikTok and YouTube @brionymaybakesBriony's SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today's episodeThe BBC Travel Show episode featuring both Briony and meGreat British Bake Off New Year specialDelia Smith boils an eggSam Bilton's banana candle saladCar Fest 2026Southport Flower Show 2026My kedgeree blog postPrevious pertinent podcast episodesNeil's accompanying blog postB is for Banana, Banting & BerriesPrevious pertinent blog postsToad-in-the-holeNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this episode, I talk about what it means to be a giving communicator. The core idea is simple: most people enter conversations trying to get something, but generous communicators focus on what they can give first. That shift changes the tone of meetings, leadership, public speaking, sales, and everyday relationships. When you communicate generously, you help people feel seen, comfortable, capable, and part of something bigger than themselves. And when you give that well, you usually receive plenty back without needing to take anything. *Enroll in the "Feeling Generous" Email course

Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.Netherton Foundry websiteFollow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeNF Bread Pan with ClocheNF Prospector PansNF Chef's PansVal Stones' Baking SheetNF Croustade IronsNF FlambadouNF Outdoor Cookery RangeVideo: spinning ironVideo: Sue using the croustade ironMana RestaurantFrom the Oven to the Table by Diana HenryRepast and the tiffin tin Jenny LinfordPrevious pertinent blog postsToad-in-the-holeYorkshire Curd TartFour Scone RecipesNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Clarity is one of the most generous things a leader can give a team. When people know what winning looks like, they move faster, waste less time, trust themselves more, and contribute with more confidence and less fear. Clarity is not just a productivity tool. It is a culture tool. It reduces confusion, prevents rework, lowers anxiety, and helps people do great work without constantly needing to be rescued or second guessed. I talk about why clarity is one of the most practical ways to build a generous culture. When leaders communicate clearly, teams do not have to guess, overthink, or waste energy trying to decode expectations. That means people can focus on doing meaningful work, helping one another, and moving the mission forward together. I break down 12 signs that clarity is working inside a team. Each one points to a simple truth: when people know where they are going, they bring more confidence, more ownership, and more generosity to the work. *Enroll in the "Feeling Generous" Email course

My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire.You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire's Food & Drink published by Amberley and out in the wild from the 15th April 2026.We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire's very high proportion of drinking establishments per head, amongst many other things.Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread.Lumpy Tums: Derbyshire's Food & Drink by Mark Dawson and published by AmberleyMark's websiteMark's Speakernet profileFollow Mark on Instagram @lumpytumsSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeCounty Recipes of Old England by Helen Edden (2008)Good Things in England by Florence White (1932)Tindall's of Tideswell – purveyors of Thar CakesThe English Alehouse by Peter Clarke (1983)Bakewell Pudding ShopKnead to Know: A History of Baking by Neil Buttery (2024)The Rutland ArmsIvan Day's blog post about the Bakewell puddingVegetable Cookery by Martha Brotherton (1833): the page with the potato Bakewell pudding!Anne Lister of Shibden HallBetty's Vintage Tea RoomsPrevious pertinent blog postsTo Make a Bakewell PuddingTo Make a Bakewell TartYorkshire ParkinDock Pudding#321 Sweetmeat CakePrevious pertinent podcast episodesDerbyshire Oatcakes with Mark DawsonTraditional Food of Lincolnshire with Rachel GreenGingerbread with Sam BiltonOrmskirk Gingerbread with Anouska LewisNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this episode, I talk about why your reliability is your real job security… and how generosity is the engine that makes that reliability real for the people around you. I share why extravagant one off giving is not enough, and why being reliably generous through your habits, your consistency, and your presence is what makes colleagues, leaders, and clients feel like they can truly count on you.paste.txt​bobdepasquale+2 I walk through three steps: developing generous habits as your foundation displaying reliability through consistent behavior people can feel before you speak practicing presence so that your very arrival lowers anxiety and raises confidence before the work even starts I want you to see that generosity does not require extreme intelligence, it requires a desire to be great for others and the discipline to show up that way again and again. *Enroll in the "Feeling Generous" Email course

In this episode, I talk about why your reliability is your real job security… and how generosity is the engine that makes that reliability real for the people around you. I share why extravagant one off giving is not enough, and why being reliably generous through your habits, your consistency, and your presence is what makes colleagues, leaders, and clients feel like they can truly count on you.paste.txt​bobdepasquale+2 I walk through three steps: developing generous habits as your foundation displaying reliability through consistent behavior people can feel before you speak practicing presence so that your very arrival lowers anxiety and raises confidence before the work even starts I want you to see that generosity does not require extreme intelligence, it requires a desire to be great for others and the discipline to show up that way again and again. *Enroll in the "Feeling Generous" Email course

Welcome to a brand new season of The British Food History Podcast!On the podcast today is medieval scholar Katherine Harvey, a scholar specialising in medieval and early modern history.Kathryn's new book The Medieval Guide to Healthy Living is out now, published by Reaktion Books.We talk about humoral theory and health, the dangers of eating fresh fruit and fish, the importance of sauces, drinking and drunkenness, how obesity was viewed by medieval society and the importance of cleanliness amongst many other things.Those listening to the secret podcast get bonus material where we talk about the importance of mealtimes when thinking about health, and the poorer members of society who don't necessarily have much of a choice when it comes to healthy eating.The Medieval Guide to Healthy Living by Katherine HarveyThe Fires of Lust: Sex in the Middle Ages by Katherine HarveyKatherine's websiteFollow Katherine on social media: Instagram @katherinee.harvey; X @keharvey2013; Bluesky @katherineharvey.bsky.socialSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today's episodeYork Festival of IdeasGerald of WalesThe filthy peasants in Monty Python and the Holy GrailMy recent toad-in-the-hole recipeMy cabinet pudding recipeA is for Apple Season C, Episode 1My recent appearance on BBC BreakfastPrevious pertinent blog postsMediæval DiningMedieval Blanc MangeTo Make Frumenty/Furmenty Previous pertinent podcast episodesSubversive Feasting in Medieval King & Commoner Tales with Mark TruesdaleMedieval Meals & Manners with Danièle CybulskieEel special: 2. Silver Eels with John Wyatt GreenleeForme of Cury with Christopher Monk Neil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this episode, I talk about why your reliability is your real job security… and how generosity is the engine that makes that reliability real for the people around you. I share why extravagant one off giving is not enough, and why being reliably generous through your habits, your consistency, and your presence is what makes colleagues, leaders, and clients feel like they can truly count on you.paste.txt​bobdepasquale+2 I walk through three steps: developing generous habits as your foundation displaying reliability through consistent behavior people can feel before you speak practicing presence so that your very arrival lowers anxiety and raises confidence before the work even starts I want you to see that generosity does not require extreme intelligence, it requires a desire to be great for others and the discipline to show up that way again and again. *Enroll in the "Feeling Generous" Email course

In this episode, I take you through the Kübler Ross change curve… …and show how it applies when you are shifting from a selfish culture to a selfless, generous one. Change like this is not just a new slogan or a new policy, it is an identity shift that takes people through shock, denial, frustration, depression, experiment, decision, and finally integration. I break down what each stage looks like inside a company that is trying to build generous culture, what you will actually see in your people, and what they need from you at that moment, from simple context and concrete examples all the way to small wins, support to experiment, clear guidance, and long term reinforcement. My goal is not to help you push people to the end of the curve but to help you recognize where they really are so you can guide their next step with clarity, care, and generosity. *Enroll in the "Feeling Generous" Email course

I talk a lot about generous workplace culture, but in this episode… I flip the script and walk through eight signs that your culture might actually feel like a trap instead of a mission. If top talent and great customers keep slipping away, it is often not because of one big failure but because of subtle patterns that quietly tell people, "You do not matter here, your growth does not matter here, and your time is just a transaction." I unpack what it looks like when people do not feel they are making a meaningful impact, when they believe they are only growing the company brand and not their own, when titles matter more than growth, when the calendar seems to own them, when politics outweigh purpose, when safety is not prioritized, when potential is capped, and when work feels like trading time for money. My goal is to help you spot these traps and start making small but powerful shifts so your culture becomes a place people are excited to join, contribute to, and stay. *Enroll in the "Feeling Generous" Email course

Too many leaders have been told they are "giving too much" and that their generosity is the reason they're exhausted. The real issue is not generosity at all, but people pleasing masquerading as giving. I break down how approval-driven "help" hurts you, your team, and the mission, and why reasoned, radical generosity actually builds healthier people and stronger organizations in this episode. You'll learn how to spot when you are saying yes just to avoid conflict, why giving people what they want is often the opposite of what they need, and how sustainable generosity requires boundaries, courage, and discernment. You'll end with a practical framework for radical generosity so you can give from strength instead of burnout and lead in a way that truly serves your team and your purpose. *Enroll in the "Feeling Generous" Email course

We joke about "brain rot" all the time… But the way we use our phones and feeds is quietly changing how we think, focus, and work. In this episode, I dig into why doom scrolling is not just a personal bad habit but a cultural and environmental problem that leaders can and should help solve. There are five practical ways to design a more generous work environment that protects people's attention, reduces the urge to escape into endless scrolling, and makes deep, meaningful work feel more rewarding than another hit of dopamin. You will hear how to create real "deep work" zones, what healthy breaks actually look like, how to set team notification norms, why curating your online feeds matters for identity and purpose, and how making brain health a visible priority can transform how your team feels day to day. This is not about shaming employees for taking "brain breaks" or trying to control every minute of their day. It is about building generous cultures where people can think clearly, do work they are proud of, and go home with more energy instead of less. *Enroll in the "Feeling Generous" Email course