Podcast appearances and mentions of Nick Wallace

In this episode of the Mississippi Outdoors Podcast, Matt Wyatt sits down with acclaimed chef Nick Wallace to explore how Mississippi's natural bounty has shaped his culinary journey. From cooking by the water with his grandmother to representing the state on national TV shows like Top Chef and Chopped, Nick shares stories of food, family, and the outdoors. He discusses the deep connections between Mississippi's wildlife, hunting traditions, and the flavors that inspire his dishes. Hosted on Acast. See acast.com/privacy for more information.

Protect Your Retirement W/ a Gold or Silver IRA: https://www.sgtreportgold.com/ CALL( 877) 646-5347 - Noble Gold is Who I Trust Organic farmer and founder of One Acre Iowa Nick Wallace has dedicated his life to growing healthy food for all of us and the best dream the RFK Jr. & MAHA could deliver for America is this: FREE our FOOD! Arrest the Eugenicists!   One Acre Iowa Organic Jerky, Honey & More! https://tinyurl.com/3svakjex Use code SGT to save 10% OFF your first order Or SAVE 20% OFF w/ a subscription! https://rumble.com/embed/v68mahs/?pub=2peuz

Topic: Malcolm and Carol welcome friends of the show, Chef Nick Wallace and Sherry Lucas, for a special "Coffee Shop" episode before Christmas. Chef Nick Wallace talks about his current project, Hen & Egg, and Sherry Lucas talks about freelance writing and fruit farming. Other topics include fruitcake, winter beverages, Christmas and New Year food traditions, and more.Guest(s): Nick Wallace and Sherry Lucas Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

We talk with farmer Nick Wallace about making the most out of a small acreage. Beef, honey and more.

Topic: In honor of Juneteenth, we are taking a look back at some of the amazing African American culinary voices we've had the pleasure of speaking with so far in 2024. We revisit interviews with Chef Enrika Williams, Reshonda Perryman from Visit Mississippi, Phil Stamps of Stamps Super Burgers, Chef Nick Wallace, journalist and author Toni Tipton-Martin, and Kayland Partee and Chef JB from the Dirty Napkins Supper Club.Guest(s): Enrika Williams, Reshonda Perryman, Phil Stamps, Nick Wallace, Toni Tipton-Martin, Kayland Partee, and Chef JBHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Reminding you why the Mississippi Gulf Coast is such a great place to live, work, and play

In this episode of Soul Sessions, we've put together an episode featuring The Local Palate's Amanda FitzGerald, Chef Nick Wallace and Chef Cat Cora. It's worth listening back to hear their affections for Jackson and have them talk more about the upcoming JXN Food & Wine.

Topic: The city of Jackson is known, of course, as the City of Soul with rich history and culture and fantastic food. With nationally recognized restaurants and chefs, Jackson is front and center in the Mississippi culinary conversation. Joining us today to talk about that, the Jackson Restaurant Week, and other topics is Reshonda Perryman of Visit Jackson. Also with us today is one of our faves, Chef Enrika Williams to talk about what's going on in Jackson's culinary culture and in her world.Guest(s): Phil Stamps, Reshonda Perryman, Nick Wallace, and Enrika WilliamsHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Chef Nick Wallace joins the show live in the BankPlus Studio talking about the Jackson Food and Wine Festival. Chef Nick talks about being from Mississippi and travelling all over bringing his flavor. Chef Nick mentions that he is helping open two restaurants in Mississippi and he wants to bring back down town Jackson. Bo and Chef Nick talk about all of the food, fun, and beverages that will be at the Jackson Food and Wine Festival and the best reasons to get a ticket! Out of Bounds is sponsored by BetterHelp. Visit BetterHelp.com/BOUNDS today to get 10% off your first month Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Chef Nick Wallace discusses the upcoming Jackson Food & Wine Festival and the importance of celebrating Jackson, Mississippi. He also talks about bringing fellow Top Chef contestants to Jackson and the diverse culinary talent in the state.

Reminding you why the Mississippi Gulf Coast is such a great place to live, work, and play

On this episode, we have Christian Ebersol & Nick Wallace of 99 Counties. Christian serves as a Co-Founder and CEO while Nick is also a Co-Founder and the Chief Farmer. 99 Counties is supporting regenerative agriculture with its direct-to-consumer, e-commerce business that partners with small family farms in Iowa and sells a myriad of regeneratively raised meat products to people in all of the lower 48 states. In this episode, we talk about Nick's personal journey that led to the creation of Wallace Farms, his vision to regenerate the 99 counties of Iowa and how crossing paths with Christian led him to turn his direct-to-consumer farm business into a brand aggregating from farmers across the entire state of Iowa and servicing customers across the nation. 99 Counties is truly on the front lines as Iowa is ground zero for degenerative agriculture that is driving countless human and planetary health issues. Among the 50 states Iowa ranks: Dead last in soil erosion rates 2nd to last in ecosystem impacts 4th to last in conservation practices 5th highest rate of water nutrient run-off 7th highest incidence of cancer  And the 11th highest obesity rate Episode Highlights:

Reminding you why the Mississippi Gulf Coast is such a great place to live, work, and play

Nick Wallace is a professional chef based in Jackson, Mississippi. https://www.nickwallaceculinary.com/ Chef Nick is founder and executive chef of Nick Wallace Culinary, Nick Wallace Catering, and Nissan Cafe by Nick Wallace. In addition to his successes as an executive chef, Nick has competed on eight national food shows throughout his entertainment career. Including but not limited to Top Chef, Chopped, and Cutthroat Kitchen. Episode Time StampsEdwards, Mississippi and upbringing (1:30)Chef Nick's pool capabilities (3:45)Chef Nick's basketball history (5:15)Did JPS prepare Nick for life? (7:30)How Nick got started in the food service industry (9:00)When did Nick begin taking a food career seriously? (10:30)Is it difficult to become a chef in Mississippi? (13:30)James Beard award pursuit (15:00)Robert St. John (17:15)Nick's Alaskan experience (20:00)How did Nick lead people older than him? (22:00)Leadership becomes second nature (25:00)Nick's experience as an ambassador and activist (30:00)Fake vs Real (31:00)The Hard Way (31:30)Nick's family history and influence (33:30)Importance of having meaningful work (38:30)How Nick found himself on Food Network (42:45)Cutthroat Kitchen (45:25)"That boy can only cook catfish and comeback sauce!" (47:00)Importance of losing and using that as motivation (49:00)Impacts of appearing on 8 national cooking shows (51:00)"I am a superman!" (52:40)How does a restaurant achieve a Michelin Star? (53:30)Nick's belief Mississippi has the best hospitality in the world (55:30)Mississippi vs everywhere else (58:00)How did Nick incorporate French technique into overall approach? (59:30)What type of cooking techniques are Mississippians known for? (1:00:30)Slow food movement (1:01:45)Chef Nick's relationship with New Orleans (1:04:30)Mississippi food should be celebrated like New Orleans' (1:05:15)Mississippi Gumbo (1:06:30)How can we elevate our status as a "food state?" (1:07:45)Competition is important (1:09:00)Nick's birthday trip to New Orleans (1:11:45)Did the pandemic cause a hospitality setback? (1:13:30)Who's to blame for bad service in a restaurant? (1:15:30)"It's all about the people!" (1:19:30)What music is on Chef Nick's cooking playlist? (1:20:00)Blues vs Southern Soul (1:22:45)King George is great! (1:24:00)Chef Nick's outlook and opinion on current state of Jackson, MS (1:26:00)Why does Jackson continue to elect subpar leadership? (1:35:00)Visit The County Line Support the show

Topic: Nick Wallace joins to talk about what it means to represent Mississippi and the culture of southern flavor on an international culinary stage.Host(s): Malcolm White, Joe Sherman, and Java ChatmanGuest(s): Chef Nick WallaceEmail: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

It's episode 100!  For hitting such an incredible milestone, we decided to bring in a guest that works in one of the most high pressure fields in the world; a place where mentorship, teamwork, process-oriented hard work, and demands of the highest quality are needed: the professional kitchen. Chef Nick Wallace is Mississippi born and raised and with a lifelong passion for cooking instilled in him from his grandmothers, he knows a thing or two about creating a tight knit and highly effective team to get a job done. After working in various local kitchens throughout his teens, Chef Nick joined the Marriott Hotels culinary team at 20 years old, and within a year was promoted to executive chef, a position he occupied for ten years. He went on to found Nick Wallace Culinary, opening two locations in Jackson, MI as well as appearing on high profile cooking shows such as Comfort Nation, Cutthroat Kitchen, Chopped, winning Season 34, and Top Chef. On top of obsessing over great food, Chef Nick also prioritizes giving back to his community, founding Creativity Kitchen to develop healthier lunches for Jackson schools, as well as partnerships with the American Cancer Society and co-chairing Share the Gulf, Partnership for a Healthy Mississippi. With the restaurant and hospitality space still the largest source of employment across the US, Chef Nick's experience building a hardworking and compassionate team that impacts his community is a story we can all take value from, during a time when workers are feeling disconnected and abandoned more than ever. Thanks to everyone who's stuck with us for these past 100 episodes. This is another episode you're not going to want to miss, so with that…let's bring it in!

For those of you who doubt that Pod Chef is the official Top Chef podcast, tell us how we got Chef Nick Wallace from Top Chef season 19 on the show...  That's right, in this special BONUS EPISODE we're not reviewing an episode of the show, but your best friends are in full force and we're joined by their newest best friend, Nick Wallace from Top Chef Houston. Nick talks to us about his time in Top Chef, what he's been up to since, sort of challenges Bryan to a dance off, and makes a lot of promises to us. WE SOLD OUT! Be sure to head to https://blendjet.com/ and use the promo code "podchef12" to receive 12% off your order and free shipping! ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

Your Top Chef RHAPup hosts Haley, Curt and LaTonya are sharpening their knives as they head back to the kitchen to recap episode 5 of Top Chef: World All-Stars! The post Top Chef: World All-Stars | Ep 5 Recap with Chef Nick Wallace appeared first on RobHasAwebsite.com.

Your Top Chef RHAPup hosts Haley, Curt and LaTonya are sharpening their knives as they head back to the kitchen to recap episode 5 of Top Chef: World All-Stars! The post Top Chef: World All-Stars | Ep 5 Recap with Chef Nick Wallace appeared first on RobHasAwebsite.com.

Nick Wallace is on a mission to connect local family farmers, through a regional food network, to hungry people who want locally sourced, sustainable food. Nick has a single goal: To work with one biological farmer in every one of the ninety-nine counties in Iowa. Biological farmers are unique in that they work with nature by balancing minerals, nourishing soil vivacity, and cultivating earth with a purpose. Nick's determined dream has grown into a conglomeration of farmers practicing regenerative agriculture across Iowa and Minnesota; moreover, he's currently, partnering with nearly twenty family farms and five local meat-processing plants. The need for a transparent and trusted source of food has never been higher. Seeing this great need among the people of Iowa's ninety-nine counties, Nick believes that by supporting farmers of regenerative agriculture we can combat climate change; re-build depleted farm town communities; and heal the lives of a myriad of people across the land, by offering them the highest-quality foods available.

Nick Wallace is on a mission to connect local family farmers, through a regional food network, to hungry people who want locally sourced, sustainable food. Nick has a single goal: To work with one biological farmer in every one of the ninety-nine counties in Iowa. Biological farmers are unique in that they work with nature by balancing minerals, nourishing soil vivacity, and cultivating earth with a purpose. Nick's determined dream has grown into a conglomeration of farmers practicing regenerative agriculture across Iowa and Minnesota; moreover, he's currently, partnering with nearly twenty family farms and five local meat-processing plants. The need for a transparent and trusted source of food has never been higher. Seeing this great need among the people of Iowa's ninety-nine counties, Nick believes that by supporting farmers of regenerative agriculture we can combat climate change; re-build depleted farm town communities; and heal the lives of a myriad of people across the land, by offering them the highest-quality foods available.

On today's Athleisure Kitchen, we hop into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is an essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

Nick Wallace is a farmer with 20 years of experience in direct marketing. He has a vision for marketing regenerative, humanely raised beef, pork and chicken. The 99 Counties project hopes to impact Iowa agriculture and culture by bringing back small business, independent farms, and thriving communities.   https://www.99counties.com/

It's week 4 for #DirtyNapkins we sit down with at his restaurant Nissan Cafe by Nick Wallace located in the Mississippi Civil Rights Museum. The discuss his humble upbringing & Mississippi distinction in the food world. #LetsGetSomeNapkinsDirtyVisit Jackson The City With Soul

Donate: The Mississippi Free Press is a nonprofit news organization. Donations from our readers and subscribers make it possible to do this important work.Donate at https://mfp.ms/donate

It was the 1800s and the days of the old wild west. As more settlers inhabited our Choctaw peoples' lands in Mississippi and later Indian Territory, laws had to be put in place to attempt to tame the incoming unknowns. But who would enforce these rules on Native lands? Every story needs a hero, and in today's episode, you'll hear about our brave Choctaw heroes who rode through the pine wood forests of Mississippi, and later the rolling mountains of southeastern Indian Territory, protecting and serving their Choctaw communities. They were the Issuba Ominili Tvshka – the Choctaw Lighthorsemen - and they WERE the law of our Indian lands during those wild west years. Many thanks to my award-winning guests, Historians Ryan Spring from Choctaw Nation of Oklahoma and Tribal Policeman, Nick Wallace who delve into the worlds and history of these warriors on horses! You'll also get to hear excerpts from Sarah Elisabeth Sawyer's book, “Traitors” from her Choctaw Tribune Series, Book 2 – thank you, Sarah. Join us, as we honor and learn about these courageous Lighthorsemen and about some fascinating stories of the old wild west! Native ChocTalk Facebook page: https://www.facebook.com/nativechoctalkpodcast All Podcast Episodes: https://nativechoctalk.com/podcasts/

In this episode we speak with master craftsman Chris Garrett of Phantom surfboards.  Chris is a self-taught shaper that was happy to make all the mistakes and forge his own path.  The Phantom brand experienced a rapid rise to the top with many of the best surfers ordering boards.  In the end the stress of running such a large business took its toll and he walked away.Team riders such as Dave Rastovich and Nick Wallace allowed Chris to experiment with his designs so they always looked different.  If you didn't recognize the boards for their designs, you definitely wouldn't miss his trademark artwork.The surfboard myth we tackle on this episode is surfboard reviews on YouTube.  Are you getting the right advice from the right people or are you just a form of currency?

This week we look at Fear Itself by Nick Wallace - the BBC Eighth Doctor Adventure that isn't an Eighth Doctor Adventure, sort of...! Sadly, Becca's had COVID and can't join us this week, so Matt Michael steps into her shoes once more - although they are a little too small for him. We chat with the author, and gain an insight into the Eighth Doctor PDA...

Welcome in to 6 Again! Enjoy our first State of Origin preview episode. Nick 'Wally' Wallace joins Adam and Jarrod as they share their views on team selections and explain how and where they think the game will be won. Jump on our socials if you haven't already ;) Twitter 6 Again Website --- Send in a voice message: https://anchor.fm/6again-ahoy-jmewton/message

Welcome in to 6 Again! Enjoy our first State of Origin preview episode. Nick 'Wally' Wallace joins Adam and Jarrod as they share their views on team selections and explain how and where they think the game will be won. Jump on our socials if you haven't already ;) Twitter 6 Again Website --- Send in a voice message: https://anchor.fm/6again-ahoy-jmewton/message

Welcome back to the Rock 'n Roll Ghost Podcast. On this week's episode, the Ghost speaks with chef Nick Wallace (Nick Wallace Culinary, Nissan Cafe, Top Chef Houston). Chef Wallace discusses his time on the current season of Top Chef - including his bond with fellow cheftestant Damarr Brown (Chicago's Virtue Restaurant), his early years growing up in Mississippi that influenced him as a chef, as well as the path that got him to start Nick Wallace Culinary and how he came to open Nissan Cafe (by Nick Wallace) inside the Mississippi Civil Rights Museum in Jackson, MS. Links: Nick Wallace on Instagram Nick Wallace Culinary --- Support this podcast: https://anchor.fm/brett-hickman/support

Top Chef Season 19 cheftestant Nick Wallace drops by to talk about early food memories of his grandmother, his 26 Spice Mix and which cheftestant gave him the nickname "The Baker."

Nick Wallace and Dave Cornman hijack the show as Casey has somehow mysteriously vanished. What will become of the Hog? What is Blast or Burn? By the end you still may never know. Chris Allen performs in a guest episode first, as a participant and not the hogfather. Exciting!WANNA BLAST MORE HOG, BEOME A PATREON BABYwww.patreon.com/talkinhogsLETS GET SASSY LADIESfb/ig/tok @talkinhogstwitter @hogstalkinemail talkinhogspodcast@gmail.com

A deep dive into the war in Ukraine with a Mississippi international relations expert. And, we talk food and family with Jackson-based Top Chef contestant Nick Wallace. See acast.com/privacy for privacy and opt-out information.

Nick Wallace is a farmer, entrepreneur, and a man with a vision for transforming agriculture in the US.  He oversees all day-to-day operations at Wallace Farms and has been delivering high quality organic meat to the Chicagoland area since 2004.  Check out his new venture called 99 COUNTIES which is working towards changing agriculture in the Midwest by creating more farms that practice regenerative farming and supporting small farmers get their carefully nurtured meat to the people of the Midwest.

On Paul's first show he spoke with Alicia Herbert, a former police detective who is now an ECT teaching English in a school in the north-east. He also spoke in advance with Steve Woods about the benefits of working outside teaching. There was just enough time for him to have a conversation with Nick Wallace, an AHT, about how far schools should focus on grades above all else

Nick Wallace is part of 2 small groups. Nick has made this a habit because it helps him grow in knowledge and he is held accountable to other believers.

In this episode of Mississippi Stores, Mississippi Today Editor-At-Large Marshall Ramsey sits down with Jackson-based chef Nick Wallace. Nick Wallace learned to associate love and food from his grandmothers. That passion has continued throughout his long career as a chef, entrepreneur and philanthropist. Named best chef in Jackson and Mississippi, Wallace has been featured on episodes for Food Network's “Chopped” and “Fire Masters.”(which he won.) On July 20, 2021, his latest venture, The Nissan Café opened at Mississippi's Two Museums. He also has given back through his non-profit, Creativity Kitchen. Wallace talks about his life, his career, his philosophy, his passion and his love of Mississippi.

Congrats grads! Our gift to you is an interview with Nick Wallace. Nick is the former Stanford law student who was threatened with having his diploma withheld because the snowflakes in his campus' Federalist Society were triggered.Our Patreon supporters received this episode a week early. You can get early access, exclusive episodes, membership in the 5-4 Slack, and more too, if you become a member. See acast.com/privacy for privacy and opt-out information.

Nick Wallace thought of an idea, to make a snack stick that had a clean label and to use ingredients as pure as he could. Nick collaborated with a snack stick contact, however instead of agreeing to add nitrates, sugar and preservatives he challenged those standards. He was persistent to create the most natural snack he could. After trials and tribulations he created the perfect snack stick, using 100% grass-fed beef, 100% pasture-raised turkey with organic seasonings. Since Wallace Farms started selling the product five years ago Nick's Sticks have been a hit selling millions of sticks. Nick's sticks are being eaten by the athletes for the Seattle Seahawks, the Iowa Hawkeyes and the Chicago Cubs. Nick's Sticks are a great snack for athletes and common snackers alike, you have to try them for yourself! Two sticks per package.   To donate Health Freedom for Humanity please visit healthfreedomforhumanity.org/donate

In somewhat ironic circumstances we had to call in an emergency podcaster for this episode, which is right on trend with the current debate of an 18th man on game day rosters in the NRL. Due to COVID protocols Jarrod was unable to record, so Nick Wallace co-hosts with Adam tonight to bring you EVERYTHING going on in rugby league. The big topics on the episode include the debate of an 18th man to cover players in HIA's and whether State of Origin eligibility should change after light was shone on Jason Taumalolo's comments. Another slate of injuries and suspensions with premiership heavyweights Roosters, Panthers and Raiders all hit hard. Manly, Canterbury and Nth QLD continue to struggle while the Gold Coast and Dragons are flying high. All that and more as 6 Again is back to two episodes a week. To keep up to date, make sure you are following us on Twitter, Facebook and YouTube! https://twitter.com/6againpod https://www.facebook.com/6againpodcast/ https://www.youtube.com/channel/UC9TYZCXd_2206erHUn9zCtQ --- Send in a voice message: https://anchor.fm/6again-ahoy-jmewton/message

Celebrity Chef Nick Wallace is a leader in the Southern food experience. Chef Wallace was featured on the list of “2017’s Best Chefs America” and was also Mississippi’s first Food Network’s Chopped Champion. I was honored to have him on the show to discuss his culinary journey. Chef Wallace shared more about his Mississippi family-farm origins and also talked about the culinary skills that were passed on by his grandmothers, Queen Morris and Lennel Donald. We also discussed his experience working with Marriott Hotels and how traveling fueled his passion for cooking. Chef Wallace is heavily involved in supporting the Jackson community. Learn more about his non-profit organization, Creativity Kitchen, and how he is working with Jackson Public Schools to provide better tasting and healthier food for young scholars. We asked Chef Wallace about his favorite dish to teach and his experience cooking tarantulas on Food Network's Chopped: Alton's Challenge. 

Season 2 is FINALLY here! We are celebrating a new look, new theme song, new segments, and MORE! To start us off, we have: Jo'Vante James, Chef Nick Wallace, & Anthony Miner. Join us in celebrating; all here on the Michael Finkley Show! #michaelfinkleyshow #season2 #seasonpremiere #monday #inform #educate #inspire #subscribe #youtube #spotify #applepodcast #rokutv #greaterworksnetwork --- Send in a voice message: https://anchor.fm/michael-finkley-show/message

Chef Nick Wallace is one of our favorite guest here on Deep South Dining. Not only does his Mississippi roots shine in the food he prepares but his genuine caring for people can be summed up as true southern hospitality. Today Malcolm and Carol catch up with Nick about his latest partnerships with Dole and Nova Nordik that keep uplifting his mission of access to healthy meals for children and families. Also they talk about his latest restaurant endeavours in Natchez and how the pandemic really took a toll on his mental health. But before the conversation with Nick Wallace, Carol brings you into her kitchen where she and Malcolm prepared a special lunch for the Mississippi Arts Commission virtual conference.Show LinksArts Now - State Arts Conference- Lunch with Carol Puckett and Malcolm WhiteNIck Wallace Culinary PECORINO CHEESE ENCRUSTED CATFISH (from NickWallaceCulinary.com)INGREDIENTS 4-pound catfish fillets 1 cup Panko bread crumbs 2 tablespoons grated pecorino cheese 1 1/2 teaspoons dried oregano and basil 1/4 teaspoon paprika 1 tablespoon chopped cilantro 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon coarse or ground black pepper 2 large eggs beaten 1/4 cup whole milk Nonstick Spray INSTRUCTIONS Preheat the oven to 400 degrees F. Grab a shallow pan, sheet pan Coat the inside of the baking pan with nonstick pan spray. In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt and pepper; set it aside. In another pan or dish, combine the egg and the milk. Dip each fish fillet in the milk mixture. Coat each fish in the crumb mixture on both sides. Arrange the fillets in one layer in the baking pan. Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork, or the internal temperature reaches a minimum of 145°F with a food thermometer. See acast.com/privacy for privacy and opt-out information.

Proponents for medical marijuana are hitting the road to advocate for ballot initiative 65, but some health officials say a constitutional amendment protecting the drug is a step in the wrong direction.Then, the capital city is fighting food insecurity with a pilot program featuring Jackson chef Nick Wallace.Plus, in our Book Club, "Furious Hours: Murder, Fraud, and the Last Trial of Harper Lee."Segment 1:Supporters of medical marijuana are working to educate voters about an initiative on theNovember ballot that would make its use legal in Mississippi. With events this week in the capital city and on the coast, members of Medical Marijuana 2020, the organizing group behind Initiative 65, are working to gain momentum ahead of the November election. Initiative 65 would allow Mississippians with one of 22 debilitating conditions such as cancer, seizures and multiple sclerosis obtain a prescription from a doctor to use medical marijuana. Jamie Grantham is Communication Director for Medical Marijuana 2020.For Jim Perry, a member of the state Board of Health, Initiative 65 is the wrong way to pursue the issue of medical marijuana. He tells our Desare Frazier, it the measure passes, it would become a part of the state constitution, giving it protections no other drug has.Segment 2:Access to healthy food is a global challenge and one that impacts thousands of U.S. cities and over 40 million people nationwide. This crisis has been further exacerbated by the growing problem of income disparity and, more recently, the coronavirus pandemic. But community leaders in Jackson are teaming up with local chefs to combat the issue through Sunshine for All - a pilot program sponsored by Dole Packaged Foods. Chef Nick Wallace, an Edwards native, says he wants to use his platform to address local food insecurity. He tells our Michael Guidry one way to do this is by embracing the "slow food" movement. Segment 3:In a true crime story from the 1970s, a rural preacher was accused of murdering five family members. He escaped justice until he was shot dead by a relative at the funeral of his last victim. The relative's lawyer was the same attorney who represented the dead preacher. Enter one of America's most beloved authors, Harper Lee, who attended the trial daily and spent many years working on her own version of the case. Casey Cep is the author of Furious Hours: Murder, Fraud, and the Last Trial of Harper Lee. See acast.com/privacy for privacy and opt-out information.

Gifted, talented, and inspired by nature, Chef Nick Wallace’s mission is to remain focused on the beauty of food. Nick was voted Best of Jackson 2020: Best Chef by Jackson Free Press, one of 2017’s Best Chef America, and The Best Of Mississippi Awards 2020 Best Chef. He did not stop there as he appeared in Southern Living and on Comfort Nation Season 2, was honored to be Mississippi’s first Food Network Chopped Champion, Alton’s Challenge and featured on Food Network’s Cut Throat Kitchen.

Jen and Deena are joined by Nick Wallace, a special needs financial planner, and discuss planning for the future for your exceptional loved one. Part 2

Jen and Deena are excited to welcome their first guest, Nick Wallace. Nick is a financial planner that knows the ins and out of special needs planning more than most. This is part 1 of a 2 part session with Nick as he discusses the first steps for those needing to plan for an extraordinary's loved ones future.

Nick Wallace is back again as a guest talking about how to be a team leader. Want more? Contact Adam at adam@hirescoaching.com or (859) 302-2641  

Louie brings on New Jerseys own, Nick Wallace for the daily podcast to talk about his rap startem and the success he had from it.  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/loularocco59/support

In this podcast episode, Red Hat joins us to discuss this year's virtual Red Hat Summit 2020, as well as the partnership with NetApp. Joining us are Nick Wallace and Andrew Sullivan of Red Hat and Mark Cates of NetApp.

EPISODE 54: Financial Planning for Your Special Needs Child With Nick Wallace   INTRO: Raising a child with special needs can be one of life’s most fulfilling experiences, but it can also be one of the most costly. According to Autism Speaks, raising a child with autism costs on average $60,000 a year, but let’s face it…it costs a lot more than that for a lot of us depending on the severity and insurance coverage. It can be scary looking at the financial numbers, and even scarier when you wonder what would happen if something happened to you. Long-term financial planning is daunting, but no matter your child’s age, it’s important for you to start as early as possible.   Today, I’m speaking with Nick Wallace, a financial planner that focuses on planning for families in the special-needs community. His passion for this type of planning is inspired by the feeling of relief that he experienced after working through a game plan for his brother’s future, who has special needs. Nick is going to share some insights from the daily conversations that he has with families and planning for their loved ones.   CONCLUSION: The process for financial planning for a special-needs loved one takes time, but you can start by laying out a timeline for what needs to be done. Plan early, and revise as needed. It’s not easy or straightforward, and what makes sense for one family may not make sense for another. Get help. It’s doable. Thanks so much for being a part of My Autism Tribe, and I’ll see ya next week!   ADDITIONAL INFORMATION   TOOLS THAT ARE OFTEN USED: Various types of special needs trusts (with the help of a special needs attorney) ABLE accounts (when appropriate if allowed by the state) Various types of life insurance to answer the tomorrow questions or the 40 years from now questions Various types of investments for retirement and estate planning   QUESTIONS TO ASK YOUR FINANCIAL PLANNER: Did we take into consideration my loved one’s special needs when we established my insurance and investment game plan? Do I have enough life insurance to protect the care and income that I provide my family if something were to happen to me tomorrow? How did we arrive at this number? What steps can I take to make sure that I am on track for retirement? How did we come up with these numbers? Are my beneficiary designations on my life insurance and investment accounts set correctly so that my loved one with special needs’ benefits will not be in jeopardy? What is the long-term game plan on leaving behind money for my loved one if I live a long life of caring for them, but pass away before they do? A solid financial plan has answers for the “what-ifs” that life could throw at us tomorrow or 60 years from now. Nick recommends meeting with a financial advisor at least yearly to review plans and make changes if necessary.   NICK WALLACE CONTACT INFORMATION:   Facebook - @nickwallacefinance Website – www.nickwallace.nm.com Email – nick.wallace@nm.com

Nick Wallace joins Adam to discuss mindset and living as a go-giver. SPECIAL GIVEAWAY MENTIONED! Be sure to listen for your chance to win a copy of The Go-Giver: A Little Story About a Powerful Business Idea. Contact Nick at nick.wallace@nm.com.Contact Adam at adam@hirescoaching.com or (859) 302-2641.

(Season 1: Episode 1) The inaugural Grow the Grind podcast was recorded under the bubble at Mistwood Golf Dome in Bolingbrook, IL. 11 year old Junior golfer Reese Wallace and her Daddy Caddie Nick joined Alli & Jason Wiertel to discuss the ROAD TO AUGUSTA NATIONAL, Golf Channels upcoming featured spotlight segment, World Championship events, practice dedication, tournament travels, and so much more. 

Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.__________________Black - Eyed Pea and Turkey GumboINGREDIENTS1 ½ cup flour1 ½ cup oil2 cup diced onion1 cup diced green pepper1 cup diced celery3 Tablespoon chopped garlic1 ½ gallon pork or chicken stock1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper2-3 # Turkey Breast (raw weight) fully cooked and chopped2 Tablespoons File1 Tablespoon Thyme1 Tablespoon Chile Powder1 Tablespoon Paprika1 Tablespoon White pepper2 Tablespoon Black pepper1 Tablespoon Cayenne pepper3 Bay leavesDIRECTIONS Make a dark roux using the oil and flourAs soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlicAdd the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to a ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more. When the gumbo is the right consistency add the okra, black-eyed peas, greens, pork, and seasoning. Allow to return to a simmer and adjust the seasoning. If not thick, add a blonde roux for thickness.Serve with steamed rice See acast.com/privacy for privacy and opt-out information.

A conversation with Chef Nick Wallace, October 2017 winner of Chopped: Alton's Challenge. We speak in depth about his rise to fame, his business, food sustainability, the state of the food world, obesity, health and more! Follow Nick on IG at @nickwallaceculinary and on Twiter at: @reflectionchef Find more info at his website: http://www.nickwallaceculinary.com Follow us online at www.xsquadaffiliates.com or www.kysii.com - Also find our programming on iHeartRadio, TuneInRadio, Spotify, Google Podcasts, Apple Podcasts & More!

A conversation with Chef Nick Wallace, October 2017 winner of Chopped: Alton's Challenge. We speak in depth about his rise to fame, his business, food sustainability, the state of the food world, obesity, health and more! Follow Nick on IG at @nickwallaceculinary and on Twiter at: @reflectionchef Find more info at his website: http://www.nickwallaceculinary.com Follow us online at www.xsquadaffiliates.com or www.kysii.com - Also find our programming on iHeartRadio, TuneInRadio, Spotify, Google Podcasts, Apple Podcasts & More!

In this episode, we're talking to three (yes three!) of Nashville's finest: Joel Parks, Alicia Davis, and Nick Wallace, of @NashDevOps and #DevOpsDaysNashville. Joel Parks is an Account Principal at Contino.io and the co-host of the "Stranger Than Friction" podcast that focuses on the conflict space in Enterprise Software Delivery and Transformation. Somehow, he still makes time for his other roles as an Amateur Radio Operator, Musician, and Audio Engineer. Find him at @joeljparks. Alicia Sepanik Davis of RoundTower Technologies is a Systems Engineer with a specialty in DevOps Enablement. A self-defined Classic Rap Connoisseur, she's also a life-long dog parent and wine enthusiast. She tweets at @SepanikDavis. Nickalaus Wallace is a Cloud Platform Specialist and Digital Business Lead at Dell EMC. A long-time Nashville resident, Nickalaus enjoys live sporting events, live music, and a healthy addiction to golf. You can find photos of Nick standing next to famous athletes and musicians at @NickalausW.

Chef Nick Wallace is one of the most talked about culinary figures in Mississippi. We talk with him this episode about how his hometown of Edwards shapes what his does in the kitchen and how his latest appearance on tv helps move the needle for chefs here in Mississippi. See acast.com/privacy for privacy and opt-out information.

The tokens discuss the nation's frustration regarding the blurring lines between politics and sports and why conservatives find fault with kneeling during the National Anthem. Thomas talks about losing his life (hair style) after a misunderstanding. The guys also recap the experience at The Taste of West Jackson event. They interview guest judge Chef Nick Wallace who talks about his Creativity Kitchen Nonprofit that’s bringing healthy foods to JPS students and chat with event chair of Common Ground Church Alan Grove and community leader Pastor Jon Perkins about how events like Taste of West Jackson can really bring the community together. Stick around to the end to hear a token talk rendition of The Black National Anthem

Nick Wallace spills the beans on exactly how scripting a show creates an incredibly powerful experience for your audience! In this episode he breaks down exactly how he works with a director and why he would never create a show without it. The post Episode 45 – Scripting and Working with a Director with Nick Wallace appeared first on Discourse in Magic.

Nick Wallace spills the beans on exactly how scripting a show creates an incredibly powerful experience for your audience! In this episode he breaks down exactly how he works with a director and why he would never create a show without it. The post Episode 45 – Scripting and Working with a Director with Nick Wallace appeared first on Discourse in Magic.

Today, Chris and Ross rant about the state of our political system and how activists opposed to a Trump Presidency are flipping out and running to their safe spaces.Our guest today is Nick Wallace, who is an accomplished K9 handler and trainer. He has a military background and is currently working as Training Director at K9 Country Club in San Antonio, Texas. Nick will share his views of integrating a working dog into your 360 preparations.

Today, Chris and Ross rant about the state of our political system and how activists opposed to a Trump Presidency are flipping out and running to their safe spaces.Our guest today is Nick Wallace, who is an accomplished K9 handler and trainer. He has a military background and is currently working as Training Director at K9 Country Club in San Antonio, Texas. Nick will share his views of integrating a working dog into your 360 preparations.

Some say NOT to eat red meat while others say you SHOULD eat red meat. Golly whiz, how should you know what is right? And if you ARE supposed to eat red meat, how can you choose SAFE and NUTRITIONAL meat? Kristy Jo, host of the Body Buddies Podcast, was fortunate enough to track down Nick Wallace. He is the owner of Nick's Sticks, a grass-fed beef and free-range snack stick company. In this episode, Nick reveals many gems of knowledge about the following: What makes grass-fed beef different nutritionally Corners that many companies are cutting How to ensure you buy quality meat Benefits of natural foods in the body His story of surviving cancer And much, much more! Order your own Nick's Sticks today--> bit.ly/bodbudsnickssticks    

Tommy offers thanks for your initial response, and provides a list of upcoming interviews so to hit the airwaves on Alderman Farms Radio! Listen for names like Chef Nick Wallace, Daniel Doyle, Dr. Bill Evans and more.

Tommy offers thanks for your initial response, and provides a list of upcoming interviews so to hit the airwaves on Alderman Farms Radio! Listen for names like Chef Nick Wallace, Daniel Doyle, Dr. Bill Evans and more.

There is a big disconnect in the world when it comes to food and agriculture. In fact, some don't even know how or where their food is grown. And that is no different when we look at meat. We hear about grass-fed meats but don't really understand the difference. This episode uncovers the science and respect for agriculture when we specifically look at animal production.   Learn more: https://simplerootswellness.com/027

#bigfinish #doctorwho #podcast #tindogpodcast    THE WORLDS OF DOCTOR WHO  RELEASED SEPTEMBER PRICES CD £45.00 Download £25.00 Synopsis An epic adventure uniting the Doctor's friends across time and space, featuring Jago & Litefoot, Counter-Measures, the Vault and Gallifrey! 1: Mind Games by Justin RichardsIn Victorian England, Henry Gordon Jago and Professor Litefoot investigate worrying events on the streets of London – which seem to be linked to the New Regency Theatre's resident act, the mesmerist Mr Rees… 2: The Reesinger Process by Justin RichardsLondon, 1964, and the repercussions of Jago and Litefoot's adventure are dealt with by Sir Toby Kinsella and his crack team of specialists at Counter-Measures. What is the Reesinger Process – and who is behind it? 3: The Screaming Skull by Jonathan MorrisDisgraced soldiers Ruth Matheson and Charlie Sato are called back into action by Captain Mike Yates, when the UNIT Vault is mysteriously locked down by a deadly force. Together they must infiltrate the Vault and get those trapped out alive. But what enemy are they facing? 4: Second Sight by Nick Wallace and Justin RichardsThe actions of Mr Rees have alerted the Time Lords of Gallifrey, and Romana has assigned her best warrior. Independently, the Sixth Doctor has arrived on Earth. A power from the dawn of the Universe is about to be unleashed once more… Written By: Justin Richards, Jonathan Morris, Nick WallaceDirected By: Ken Bentley and Lisa Bowerman Cast Colin Baker (The Doctor), Louise Jameson (Leela), Lalla Ward (Romana), Daphne Ashbrook (Ruth Matheson), Trevor Baxter (Professor George Litefoot), Christopher Benjamin (Henry Gordon Jago), Richard Franklin (Mike Yates), Karen Gledhill(Allison Williams), Hugh Ross (Sir Toby Kinsella), Pamela Salem (Rachel Jenson),Yee Jee Tso (Charlie Sato), Simon Williams (Group Captain Gilmore), Jamie Glover (Mr Rees), Sinead Keenan (Stephanie Wilton), Rory Keenan (James Wilton) Producer David RichardsonScript Editor Matt FittonExecutive Producers Jason Haigh-Ellery and Nicholas Briggs