Podcasts about Offal

Exploring Foraging and Offal with Alan Bergo In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you're a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine. Find Alan: Web: https://foragerchef.com/ Social: https://www.instagram.com/foragerchef/ The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title Mentioned in Episode: https://trufflecart.com/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Technical Difficulties and Introductions 00:38 Meet Our Special Guest: Alan Burgo 01:24 Culinary Adventures and Experiments 05:21 The Truffle Talk 15:24 Foraging and Wild Plants 35:20 Fermenting Ramp Leaves: A Siberian Tradition 36:24 Creating Ramp Steak Sauce 37:06 Future Projects: Upcoming Books 39:01 Cooking with Organ Meats: Heart, Tongue, and More 50:17 Making Stock from Venison Feet 55:25 Liver and Kidney Recipes 01:02:30 Scrapple and Sausage: Utilizing Offal 01:05:56 Conclusion and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Imagine a perfect superfood, that was abundantly available and chock full of essential vitamins and minerals. That superfood is pork liver! As in, the largest organ in the pig's body. In fact, all organ meats are nutrient-dense and have so much to offer. Are you curious about organ meats, but also a little grossed out? Or maybe you've hopped on the desiccated liver capsule train, but aren't really sure how much or how often you should be taking them? Perhaps you've had organ meats in one capacity or another, but been scarred by the metallic taste, or the opaque supply chain with quality concerns? If so, this episode is for you! Today, Corinne is talking about eating liver, kidney, and heart for your health and making it taste amazing. The truth is, eating organs is an essential part of radical health. And, they are abundantly available! But, not all organs are created equal, and you don't have to eat them every single day. Even a few ounces a week have been linked to better energy, clearer skin, better immune response, improved cardiovascular health and more. Corinne isn't a doctor or nutritionist— she is a farmer and rancher, and she shares her experience here. Corinne discusses: How her vanity led her to an interest in organ meats. The first pig heart failure What are organ meats? What is offal?Why organ meats are more nutritious than muscle meatThe link between industrial agriculture and organ meats falling out of fashionKey nutrients in liverWhy pork liver might be a better fit for you than beef liverKey nutrients in kidneyKey nutrients in heart Why do we need these key nutrients?How to conceptualize organ meat portions? Why you need to be aware of vitamin A How Corinne meal plans in her house to integrate organsHolistic perspective on eating whole animals Misconceptions about eating liver and kidney The importance of sourcing your organ meats from trustworthy farmers using biologically appropriate feeds Cooking tips and notes from the kitchen Primal Ground Pork— the cheat code Super easy organ meat cooking hack Tag latebloomerranch in your cooking adventures! This episode was brought to you by Late Bloomer Ranch. Be sure to check our farm-raised yarn, flower essences, and BloomBoxes available to ship in the continental USA. Right now, check out the Winter's Bliss Box for the most nutritious cuts of pork, including the primal ground pork full of organ meats. And as always, we'd love to hear from you. Did you love this episode? Did it make you think? Let us know. Reach out via email hello@latebloomerranch.com or on Instagram @latebloomerranch Please subscribe, rate and review the show. See you next time.

In this engaging conversation, Stephen Thomas interviews authors Alison, Dave, and Anita about their provocative book, 'Why Vegans Have Smaller Brains and How Cows Reverse Climate Change.' The discussion delves into the interconnectedness of diet and farming practices, personal health journeys, and the nutritional benefits of animal-based diets. The authors challenge common dietary myths, explore evolutionary perspectives on human nutrition, and highlight the role of livestock in sustainable farming and climate change mitigation. Their insights provide a fresh perspective on nutrition, health, and environmental sustainability. Chapters 00:00 Introduction to the Authors and Their Book 02:03 The Link Between Diet and Farming 04:13 Personal Health Journeys and Dietary Changes 10:39 Understanding the Sapiens Diet 13:31 The Importance of Offal in Nutrition 18:32 Evolutionary Perspectives on Meat Consumption 21:40 Digestibility of Meat vs. Plant Foods 24:37 The Nutritional Quality of Plant Foods 26:06 Evolutionary Perspectives on Diet 27:24 Human Intelligence and Diet 30:17 Essential Fatty Acids and Brain Health 32:25 Saturated Fat and Cardiovascular Health 34:47 Understanding Plant Pathology 35:57 Ruminants and Methane Emissions 41:33 The Carbon Cycle and Climate Change 48:12 Conclusion and Reflections on Agriculture

Summary: In this episode, we explore the culinary philosophy of Jennifer McLagan, an award-winning chef and author, who emphasizes the importance of using every part of the animal in cooking. From blood to bones, she shares innovative recipes and techniques that highlight the value of overlooked ingredients. The conversation delves into her journey as a chef, the significance of sustainable cooking practices, and the creative ways to incorporate blood and bones into everyday meals. In this conversation, the speakers delve into the culinary uses of various animal parts, emphasizing the nutritional benefits of bone marrow, the importance of utilizing bones and fat in cooking, and exploring the often-overlooked odd bits of meat. They share personal experiences and recipes, highlighting the flavors and textures that can be achieved through proper preparation and cooking techniques. In this conversation, Jennifer McLagan shares her insights on the culinary world of offal and organ meats, discussing unique dishes from around the globe, the cultural significance of these ingredients, and the versatility of hearts in cooking. The discussion also delves into the importance of bitter flavors in our diets, the impact of seasonality on food choices, and the health benefits associated with consuming bitter foods. The conversation concludes with reflections on the importance of culinary education and resources for those interested in exploring these themes further. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jennifer McLagan Instagram Kitchen Arts and Letters Bookstore Good Egg Bookstore Takeaways: Eating the whole animal is a responsibility for meat consumers. Blood is often wasted but can be a valuable ingredient. Innovative recipes can make blood more approachable. Bones are essential for making stock and enhancing flavor. Marrow is nutritious and delicious, often overlooked in cooking. Sustainable cooking practices are becoming more popular. Cooking with blood can be as simple as using it in scrambled eggs. Caul fat is a valuable kitchen resource for wrapping and flavoring dishes. Many hunters discard bones, missing out on valuable culinary opportunities. Rendering fat can create liquid gold for cooking. Odd bits like pig's ears and brains can be delicious when prepared correctly. Lungs can be mild and require flavorful accompaniments in cooking. Exploring different animal parts can lead to unique culinary experiences. Offal dishes can be surprisingly mild and delicious. Sweetbreads are a staple in French cuisine. Fat can balance out the bitterness in dishes. Seasonal eating is crucial for flavor and health. Bitter flavors can be acquired over time as taste buds change. Culinary education is essential for exploring unique ingredients. Chapters: 00:00 Introduction to Culinary Philosophy 03:00 The Journey of a Culinary Artist 05:53 The Importance of Using the Whole Animal 08:54 Exploring the Concept of Blood in Cooking 12:06 Innovative Uses of Blood in Recipes 14:54 The Value of Bones in Cooking 18:01 Conclusion and Future Insights 26:09 The Nutritional Power of Bone Marrow 30:53 Maximizing Meat: The Importance of Bones 31:53 The Role of Fat in Cooking 40:01 Exploring Odd Bits: A Culinary Adventure 47:43 Exploring Unique Offal Dishes 50:26 Cultural Significance of Organ Meats 52:52 The Versatility of Hearts in Cooking 55:38 The Importance of Bitter Flavors 01:03:05 Seasonality and Its Impact on Flavor 01:07:48 Closing Thoughts and Resources Keywords: Culinary philosophy, whole animal cooking, blood recipes, bones in cooking, sustainable cooking, Jennifer McLagan, wild food, cooking techniques, food sustainability, innovative recipes, bone marrow, cooking, nutrition, fat, odd bits, venison, culinary uses, hunting, meat preparation, flavor, offal, organ meats, cooking, culinary culture, bitter flavors, foraging, seasonal eating, Jennifer McLagan Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Join our Pig Camp with Hank Shaw Recipes: Harvesting Nature's Top Wild Pasta Recipes Venison Shank Ragu Braised Squirrel Ravioli in a Brown Butter Walnut Sauce Seared Duck Breast with Pumpkin Cream Rigatoni Walleye Spaghetti all'Acqua Pazza Lake Trout-Stuffed Rigatoni with Pesto Sauce Florida Spiny Lobster Mac and Cheese “Crab” Linguine with Hericium How to Make Wild Mushroom Miso Garlic Scampi Ramp Pasta with Sweet Chili Crisp-Butter Wild Greens Mac and Cheese Takeaways: Wild game can elevate pasta dishes with unique flavors. Pasta has a rich history dating back over 4,000 years. The origins of pasta are debated, with many theories. Dried pasta became popular for storage and shipping. Choosing the right pasta shape enhances the dining experience. Different pasta shapes pair better with specific sauces. Quality pasta can be found at various price points. Making pasta at home can be simple and rewarding. Baked pasta dishes benefit from tube-shaped pasta. Homemade pasta can elevate your cooking experience. Always taste pasta while cooking to achieve the desired doneness. Meatballs can be made with various wild game meats. Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor. Caramelization is key to achieving the right garlic flavor. Chapters: 00:00 Introduction to Wild Game Pasta 03:00 Hunting Adventures and Wild Game Experiences 05:57 The History of Pasta: Origins and Evolution 12:00 Pasta Shapes and Their Perfect Pairings 18:01 Choosing the Right Pasta: Fresh vs. Dried 23:57 Exploring Different Pasta Types and Uses 24:38 The Art of Pasta Shapes 30:59 Techniques for Perfect Pasta Cooking 39:03 Wild Game and Pasta Pairings 45:50 Crafting the Perfect Meatball 50:04 Flavor Foundations: The Role of Aromatics 51:59 Crafting Comfort: The Art of Ragu 53:54 Pasta Perfection: Techniques and Tips 55:54 Umami Boosters: Enhancing Flavor Profiles 58:07 Wild Game Wonders: Unique Pasta Recipes 59:59 Seasonal Sensations: Duck and Pumpkin Cream 01:01:57 Wine and Meat: A Flavorful Combination 01:04:02 Cured Delights: Incorporating Charcuterie 01:05:51 Seafood and Pasta: A Match Made in Heaven 01:08:11 Creative Stuffing: Rigatoni and Beyond 01:10:07 Lobster Love: Mac and Cheese Reinvented 01:12:06 Offal in Pasta: A Rich Addition 01:14:10 Foraged Flavors: Wild Mushrooms and Greens 01:15:46 Final Thoughts: Embracing Wild Ingredients Keywords: wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam introduce their new series, 'The Wild Kitchen,' where they explore the art of sandwich making, focusing on wild game and culinary techniques. They delve into the history of sandwiches, discuss the importance of bread selection, and share tips on avoiding sogginess. The conversation also covers layering ingredients for optimal flavor and texture, creative sandwich ideas, and the importance of breaking traditional rules in sandwich making. In this engaging conversation, Adam and Justin explore the art of sandwich making, focusing on wild game and various meat types. They discuss techniques for creating delicious sandwiches using pulled meats, meatballs, and ground game, as well as the importance of cured meats and seafood. The duo shares creative recipes and tips for utilizing offal, emphasizing the versatility of sandwiches and encouraging listeners to experiment with flavors and ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Smoked Trout Grilled Cheese Antelope Sloppy Joe Sliders Egyptian Duck Liver Sandwiches Elk Pita Smash (Arayes) Cube Steak Venison Sandwich Gator Meat Ball Po'Boys Wild Pulled Pork Sandwich Nashville Hot Pike Sandwich Bourbon-Brown Sugar Beaver Baguettes Wild Game Chopped Cheese Sandwich Venison Reuben Sandwich Takeaways: The Wild Kitchen series focuses on niche cooking techniques and wild game recipes. The sandwich's history is linked to John Montague, the Earl of Sandwich. Choosing the right bread is crucial for a successful sandwich. Sogginess can ruin a sandwich; layering ingredients wisely helps. Utilizing leftovers can enhance sandwich creativity. Fish and cheese can be paired together for unique flavors. Adding chips to sandwiches provides extra crunch and flavor. Dressing vegetables in vinaigrette can enhance sandwich moisture and taste. Experimenting with sauces can elevate a simple sandwich. Breaking traditional culinary rules can lead to delicious discoveries. Mustard adds tanginess to sandwiches. Pulled or shredded meat is great for sandwiches. Meatballs can be made with various flavors. Ground game can be used in sloppy joes. Sliced meats make for quick sandwiches. Cured meats can elevate any sandwich. Fried fish sandwiches are a Southern staple. Experiment with sauces to enhance sandwiches. Offal can be delicious in sandwiches. Creative recipes can make sandwiches exciting. Chapters: 00:00 Introduction to the Wild Kitchen Series 02:48 The History and Evolution of Sandwiches 06:02 Building the Perfect Sandwich: Bread Selection 11:57 Avoiding Sogginess: Tips for a Better Sandwich 17:59 Layering Ingredients for Flavor and Texture 24:09 Creative Sandwich Ideas and Tips 29:55 Breaking the Rules: Unique Sandwich Combinations 32:20 The Art of Sandwich Making 35:09 Exploring Meatballs and Ground Game 38:30 Slicing and Dicing: Quick Sandwich Solutions 40:04 Cured and Cold Cuts: Elevating Sandwiches 42:33 Fried Fish and Seafood Sandwiches 45:50 Utilizing Offal in Sandwiches 50:07 Creative Sandwich Recipes and Final Thoughts Keywords: Wild kitchen, sandwiches, cooking techniques, wild game, culinary tips, food history, sandwich building, flavor combinations, cooking with leftovers, culinary creativity, sandwich making, wild game, meatballs, cured meats, seafood sandwiches, offal recipes, cooking tips, culinary techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

We're taking stock of the magazines we delivered to subscribers in 2024. Hear from the editors, designers, and publishers who made Dirty Furniture, Desired Landscapes, Offal, Crude Futures, and A Shade Colder, the magazines we sent out from January to May this year.

Summary: In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Curried Steak and Kidney Pie Ram Caul Fat Wrapped Venison Burger Dried Venison Soup with Timpsila (Baba Wohanpi) Smoked Rocky Mountain Oysters Pigs Feet Stew Forager Chef Takeaways: The Cooking by Cut series has covered various parts of big game animals over the past year and a half. Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes. Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes. Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked. Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience. Using all parts of the animal is essential for sustainable cooking and respecting the hunt. Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness. Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking. Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat. Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet. Embrace the challenge of cooking with organ meats. Chapters: 00:00 Introduction to Cooking by Cut Series 05:51 The Versatility of Caul Fat in Cooking 12:12 The Importance of Testes in Wild Game Cooking 33:00 Culinary History and Cooking Techniques 38:45 Exploring Testicles as a Culinary Delicacy 49:49 Innovative Recipes and Cooking Methods 01:02:20 Holistic Approaches to Butchering and Cooking Keywords: Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't have time to listen to the full show? We got you covered on the Nathan, Nat & Shaun Quickie, all the best bits from Monday, 4th of November's episode!  See omnystudio.com/listener for privacy information.

It's not that often that the On The Ball podcast gets to react to big on-the-day Norwich City news but the announcement that Delia and Michael would be passing ownership over to Norfolk Holdings (not a haulage company) was just that. The dawning of a shiny new era, and the sun setting on a truly historic one. It all gave Steve Sanders, Zoe Morgan and Dan Brigham a handy distraction from the sad stuff - things like the first-day humbling at the Kassam, Grant Hanley and Shane Duffy still being a thing, and Jonny Rowe heading to the naughty step (or, as it's more accurately known, the U21s training ground), and possibly the south of France. Plus, football author and broadcaster Daniel Gray tells us 'What Is The Point of Norwich City?', managerial fashionistas, Notting Hill, and the start of new feature 'Brad Hills To Die On', featuring Zoe going in two-footed on players who won't use two feet. Learn more about your ad choices. Visit megaphone.fm/adchoices

Session 1 Part 4 of Chronicles of Farfall. Here we go! The first combat the party faces together. In this episode, the players figure out how to use their characters in combat and how to work together. Join the Fallen to get access to our weekly webshow + other perks: ⁠⁠https://www.patreon.com/chroniclesoffarfall⁠ Check us out @: ⁠https://www.chroniclesoffarfall.com⁠ ⁠https://www.youtube.com/@chroniclesoffarfall⁠ ⁠https://www.instagram.com/chroniclesoffarfall⁠ ⁠https://www.facebook.com/chroniclesoffarfall⁠ Sponsor: ⁠https://www.santoriwines.com⁠

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from? Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important. Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate. So come along on this chat, on this episode of Huntavore. Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup. Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes. Takeaways: Knowing where our food comes from and using every part of an animal is important Culinary education and hands-on experience are valuable for aspiring chefs Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor. Fish heads and collars can be used to make fish soup and fish cakes. Trimmings from fish can be repurposed for dishes like salmon tartare. There is a trend of reducing the quantity of red meat and focusing on higher quality cuts. Offal, such as heart, can be delicious and should not be overlooked in cooking. Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 TieBoss Instagram: @tiebossllc Website: https://bit.ly/3V8qn8I Save 10% using the link above   Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from?  Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important.  Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate.  So come along on this chat, on this episode of Huntavore.Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup.  Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.TakeawaysKnowing where our food comes from and using every part of an animal is importantCulinary education and hands-on experience are valuable for aspiring chefsUtilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.Fish heads and collars can be used to make fish soup and fish cakes.Trimmings from fish can be repurposed for dishes like salmon tartare.There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.Offal, such as heart, can be delicious and should not be overlooked in cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from?  Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important.  Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate.  So come along on this chat, on this episode of Huntavore.Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup.  Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.TakeawaysKnowing where our food comes from and using every part of an animal is importantCulinary education and hands-on experience are valuable for aspiring chefsUtilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.Fish heads and collars can be used to make fish soup and fish cakes.Trimmings from fish can be repurposed for dishes like salmon tartare.There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.Offal, such as heart, can be delicious and should not be overlooked in cooking.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10TieBossInstagram: @tiebossllcWebsite: https://bit.ly/3V8qn8ISave 10% using the link above 

AlabamaAG Marshall praises Federal judge dismissal of Trump Classified docs caseBoth US Senators for AL were part of Republican convention kick-offAL lawmakers praise choice of JD Vance for VP on Trump's GOP ticketMo Brooks and Congressman Palmer assess the attempt on Trump's lifeNationalTucker Carlson riffs on the JD Vance pick by Donald TrumpSC Jack Smith will appeal Judge Cannon's decision to toss his caseHouse Oversight wants ALL docs from US Secret Service re: Rally shootingJoe Biden feebly defends his comment about "bullseye" on TrumpFormer Canadian sniper says shooting at Trump rally does NOT add up

Can we square our love of animals with our inability to stop eating their body parts? In this short audio essay, Feminist Food Journal editor Isabela chronicles her evolving relationship with vegetarianism and stubborn love of offal to unpack what meat means to our sense of self.This podcast features writing and sound editing by Isabela Bonnevera and original music by the Electric Muffin Research Kitchen. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.feministfoodjournal.com/subscribe

Today we're joined by a real rock 'n' roller in Flora Phillips aka Floffal who quit her job as a fine art dealer to retrain as a butcher in order to pursue her calling as the 'saviour of offal'. Flora has taken over the mantle from Fergus Henderson to become known as the figurehead of championing offal in this country and her 'Floffal' supper clubs and soon to be residencies in London celebrate offal in all its forms from Pickled Tripe to Chocolate & Pigs Blood Cake. In this incredible interview Flora opens up about why she left the art world, the terrifying abuse you receive as a female butcher, her favourite offal dishes, why she thinks St John's has gone 'PG' with their offering, her dishes which have gone wrong (including a pigs blood cocktail), eating an urban fox for supper, her plans for what would surely be London's coolest new food venue and much more, plus of course we uncover her 'Go-To's!  ------------- If you enjoy the podcast - PLEASE LEAVE US A 5 STAR RATING AND A COMMENT - and share it with anyone you think may enjoy it as much as you have - it really helps us to grow.  ----------- Please go sample Flora's food this Sunday in Camberwell at Veraison Wines from 12.30 and give her a follow on instagram to stay upto date with everything - @floffal 

The party finds the source of the stink that surrounds town, and many more terrible things. We release new episodes every Wednesday morning! If you want more content from us consider supporting us on Patreon! Please provide any feedback to warplordspod@gmail.com, or Reach out to us on Twitter! We want to hear from you! Warp Lords is a product of Bandit Gang Entertainment, and the game is used with their permission. Buy the game, take the ride! Buy/Download Warp Lords Here Follow our Sosh-Meds! Warp Lords Podcast Tweeter: @WarpLordsPod Warp Lords Tweeter: @Warplords Warp Lords Facebook: Warp Lords Warp Lords Podcast Patreon: Demand an apology Warp Lords Podcast Tik Tok: @warplordspodcast Credits: GM (Mork Borg): Mike "Danger" Vautour Mossman: Devin Malinowski Friar Puck: Jared Cryan Laars Johannsen: Paul "PJ/Peejerious" Nestor (Patreon Subscriber Guest

Supporta BLMP genom att bli en patron! Spana in de olika alternativen på http://www.patreon.com/blmetalpodcast Munnen står på vid gavel, plankton silas rakt ur det smutsiga hav vi kallar "hårdrocksmusik". Mycket missnöje! Plåtar till Malmö Massacre 2024 skaffar du prick här: https://secure.tickster.com/sv/j43rpy2jy5mf4y3/products Playlist: Blestemat - I Am His Light Corpus Offal - Ripened Psychosis Darkthrone - Black Dawn Affiliation Hail Spirit Noir - The Temple of Curved Space Hatchend - Shackled Humanity Darkthrone - To Walk the Infernal Fields I samarbete med Medborgarskolan.

Javi Estévez is the head chef and founder of La Tasquería in Madrid. He has been on a remarkable journey and now his love of offal has led him to running his own Michelin Star restaurant entirely focussed on nose-to-tail cooking. In this episode, we dive into offal, Javi's favourite dishes, and how he sees the Spanish hospitality industry as a whole. Thanks again to Javi for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Dan Veling from the Department of Transport told Jacqui Felgate the delays are up to two hours.See omnystudio.com/listener for privacy information.

Chapter 4: Treasure beyond counting, and all worthless. As the crew makes their way back to the ship for wheel barrows that they might fetch their dubious treasures, they find some unwanted stowaways. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's episode is all about Offal. Off-icially that's any animal's internal organ used for culinary purposes. Join us for episode 46 of The Food For ThoughtCast as Melissa and Steve talk about liver, kidney, haggis , and so much more. Bad puns and entertainment ensue. Find us on Apple Podcasts and Spotify, and thanks so much for watching us on YouTube! Don't forget to rate, review, and subcribe.

In this episode, Jason talks with Dr. Ellen Candler. Ellen received her PhD in Conservation Science-Wildlife Ecology and Management from the University of Minnesota and is currently a postdoctoral researcher. She grew up in Idaho camping, hiking, rafting, hunting, and fishing, which led to a love of the outdoors. During the conversation, Dr. Candler lets us in on a unique project she is running: the Offal Wildlife Watching Project. She talks about the origin of the project, some of the animals and behaviors noticed, and how a hunter impacts wildlife after a successful hunt. The episode ends with how you can help the project by participating in citizen science! Website | Zooniverse | Instagram | Facebook | Twitter Get summer savings on tools when you mention the show at Allegheny Valley Winlectric!Nurture yourself with Nature by visiting WildRouted.com and using CUFREESHIP23 at checkout!

Roll For Intent Episode 110 - That's Offal The party finds a greasy smear in a dingy room.***This is a Pathfinder 2nd Edition actual play podcast focused on the Abomination Vaults adventure path, published by Paizo Inc.Check out our website, follow us on twitter and join us on discord!***CastTrevor PayneThe Magnanimous Game MasterJacob HicksMalleus- Skeleton MagusRaymond MontoyaBilliam - Hobgoblin BarbarianMicah Tacitus - Human ThaumaturgeChristian ChaneyAzmordryn - Fleshwarp Alchemist"Rules Lawyer" - Beast FoundrySarah PayneThe "Intro Lady" ***Roll For Intent uses trademarks and/or copyrights owned by Paizo Inc., used under Paizo's Community Use Policy. We are expressly prohibited from charging you to use or access this content. Roll For Intent is not published, endorsed, or specifically approved by Paizo. For more information about Paizo Inc. and Paizo Products, visit paizo.com***Abomination Vaults : Ruins of Gauntlight - James JacobsAbomination Vaults : Hands of the Devil - Vanessa HoskinsAbomination Vaults : Eyes of Empty Death - Stephen Radney-MacFarlandTroubles In Otari - Jason Keely, Lyz Lidell, Ron LundeenAbomination Vaults GMs Guide - Ron Lundeen***Copyright 2023 Roman Neville Productions Mentioned in this episode:Monster Pets - Now Available!Adventuring, a pursuit fraught with danger and excitement, often leaves us yearning for solace after a strenuous day's toil. Amidst the perils that lurk, a devoted companion can work wonders in soothing the stress that accumulates. Yet, the harsh reality remains—our cherished furred darlings can't simply tag along on these daring escapades. Ogres and giants, regrettably, do not spare one's beloved pets out of affection. So, where does that leave us? Surprisingly, not all monsters harbor an insatiable appetite for chaos. Some possess the prudence to steer clear of harm's reach. While not as docile as domesticated pets, they can forge an unbreakable bond, serving as loyal allies in our daily pursuits. What if, instead of the ordinary, you dared to explore the extraordinary potential of a Monster Pet? Introducing Monster Pets—a fresh and innovative approach to companion creatures on your quests. These creatures are unlike familiars or traditional animal companions. No need to track hit points, no GM fretting about unforeseen pandemonium. Monster Pets seamlessly function as tools, effortlessly blending into any gaming experience, enriching it beyond measure. Embark on a new adventure with your very own Monster Pet—because the extraordinary awaits...

Have you ever wondered how much leaving your deer's gut pile behind benefits other wildlife, or how many different critters visit it for an opportunistic snack? The Offal Wildlife Watching Project was designed to answer those questions and much more. It is a research and citizen science project aimed at better understanding the scavenging of deer gut piles provided by hunters. Although it's focused in Minnesota, hunters can participate nationwide. Dr. Ellen Candler is a Postdoctoral Associate and the University of Minnesota and also the coordinator of the Offal Wildlife Watching Project at the University of Minnesota Extension. She joins the show to talk about the project, some of its exciting findings, and where she hopes to take it in the future. This is an Ask NDA Anything episode and our hosts answer a two-part question about deer and human urine in the deer woods. In this episode's B-Team Report, one of our hosts still struggles to understand time zones while the other gets hit in the pocketbook once again due largely to a failing memory. Important Links Offal Wildlife Watching Project Resources: Facebook: https://www.facebook.com/offalwatch Instagram: offal_watch Twitter: offal_watch Website: https://sites.google.com/umn.edu/offal-wildlife-project/home Zooniverse: https://www.zooniverse.org/projects/embeller/offal-wildlife-watching   Title sponsor: Black Rifle Coffee Company Show sponsor:  Wildlife Research Center Follow Nick Pinizzotto on Instagram Follow Mike Groman on Instagram Music by Bensound   Subscribe to the Podcast on: Apple Podcasts Google Podcasts Spotify iHeartRadio Stitcher   About the National Deer Association The National Deer Association (NDA) is a non-profit deer conservation group that works to ensure the future of wild deer, wildlife habitat and hunting. Thank you for subscribing to our podcast! Support NDA's mission by becoming a member today. NDA has the highest ranking from Charity Navigator, an independent group that monitors non-profits for financial efficiency and effectiveness. Learn more about deer and deer hunting in our weekly, free e-newsletter. Follow us on our other channels: Facebook | Instagram | Twitter | YouTube

"The Meat Macabre" & "Da Poultrygeist" travel the winding roads of Texas to check in once again on the Firefly Family. We're hoping there'll be some fried chicken waiting for us, as well as a warm welcome. Follow the happenings: @onemansmeatpod on Twitter

Still unsure about organ meats? A lot of people are! Today you can learn a framework for how to prepare them, how to introduce them to picky eaters, and why they are excellent sources for energy, clarity, and the ability to set and accomplish goals. Janine Farzin from Offally Good Cooking even tells us her own story of how she went from disliking organ meats to now craving them...and how her kids love them now, too!  Visit Janine's website: offallygoodcooking.com Check out our 11 Wise Traditions Dietary Principles See our sponsors: Earth Runners, Paleo Valley, Optimal Carnivore  

Greetings, boys & ghouls. "The Meat Macabre" & "The Poultrygeist" are joined by a VERY special guest, "The Halloweiner" himself, Dan Griffin, to talk about a real missed opportunity from New Line Cinema to successfully revive their classic franchise; A Nightmare On Elm Street. We discuss the masterful casting of Jackie Earle Haley, pick up on the fact that Michael Bay JUST HAS TO HAVE EXPLOSIONS IN HIS MOVIES and inadvertantly come up with a dark horse to play Freddy Kruger, should the franchise be revived again. We hope you enjoy what was a fun time between three good mates. Follow the lads: @onemansmeatpod; @DanGriffin21 on twitter.

The Wig Spotter Jay – The Challenge The boys are going on I'm a Celeb Casey Donovan gives some I'm a Celeb tips What's the meanest thing a student has said to a teacher Annoying Superstitions Woody Wails See omnystudio.com/listener for privacy information.

James Barry's 16 + years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, George Clooney, Gerard Butler, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.Eatpluck.com@eatpluck @chefjamesbarry

A new player joins, a fire breaks out, The swamplands continue to be a dangerous route This week the party continue their journey through the Swamplands...  So join us now as we bring back this behemoth.. A fast paced comedy deathmatch with strong D&D overtones. Prepare to Plummet Check out our episode sponsor Newsly! Get a free 1 month premium subscription with code 'RPG' at https://newsly.me/ Learn more at Penancerpg.com Support us on Ko fi and Patreon Come talk with us on Twitter, Facebook or Instagram Visit our Teespring store Listen on Google Play, Libsyn, Stitcher, Youtube, Podchaser, Podcast Addict Affiliates: @DnDiceUK 10% @GemhammerGaming 20% Use “Penancerpg” at checkout for % off your order at DnDice.co.uk & https://shop.gemhammer.com?ref:penancerpg

In which Ethan and Jo continue their AI discussion, including sentience, the majestic octopus, The Wild Thornberries, Boston Personalism, the Cars Franchise, and pornographic images on Twitter. Transcripts, when available, can be found at patreon.com/wthiap. Just search for the episode title. WHAT THE HELL IS A PASTOR HAS MERCH! https://www.bonfire.com/what-the-hell-is-a-pastor-theme-tee/ https://www.bonfire.com/wthiap-the-void/ Excited about WTHIAP OTR (What the Hell is a Pastor on the Road)? Support us over on Patreon to make that dream a reality: https://www.patreon.com/wthiap. Want to reach out? Email us at whatthehellisapastor@gmail.com. Like Twitter/facebook/instagram? We do too, we guess. Find us under the handle @WTHIAP.

In which Ethan and Jo discuss some good news, a horror movie about sheep, nature, and AI. Transcripts, when available, can be found at patreon.com/wthiap. Just search for the episode title. WHAT THE HELL IS A PASTOR HAS MERCH! https://www.bonfire.com/what-the-hell-is-a-pastor-theme-tee/ https://www.bonfire.com/wthiap-the-void/ Excited about WTHIAP OTR (What the Hell is a Pastor on the Road)? Support us over on Patreon to make that dream a reality: https://www.patreon.com/wthiap. Want to reach out? Email us at whatthehellisapastor@gmail.com. Like Twitter/facebook/instagram? We do too, we guess. Find us under the handle @WTHIAP.

Capodanno Lunare Pëtr Il'ič Čajkovskij: Danza Cinese 雜碎巷弄 (Zásuìxiàng nòng: Offal alley): 那回事 (that thing) The Toasters: Mouse David Bowie: China Girl Captain Beefheart: Call on Me Manic Street Preachers: Send Away the Tigers Jefferson Airplane: White Rabbit Japan: Still Life in Mobile Homes Paolo Conte: Dragon Cynthia Harrell: Snake Heater 草東沒有派對 (no party for cao dong): 醜 Grisly Me (Wimpish) Krisma: Lola Gino Vannelli: Wild Horses Goat: Goatmilk Elio e le storie tese: China Disco Bar Foo Fighters: Monkey Wrench Supergrass: Mansize Rooster Chien/Pied grec/Double B: Chien du metro Therapie Taxi: Ombre Chinoises Fabio Concato: Porcellone

When it gets cold outside, we revisit the things that bring us comfort. For Dan, that is a John Green Christmas novella. Join as he and Brian discuss comfort media and review the ensemble teen romance adaptation of Let it Snow, a Netflix original. Topics include a discussion of what makes the "Dan-iest Dan movie," a roast of the stupidity of Love Actually, and a new year on the horizon. Check out Dan's movie reviews: http://thegoodsreviews.com/ Subscribe, join the Discord, and find us on Letterboxd: http://thegoodsfilmpodcast.com/

Jenna Poole is a certified Nutritional Medicine practitioner from Albury, NSW Australia. She specializes in the treatment of hormonal and gut issues in women, with a particular interest in pregnancy and pre-pregnancy preparation. In this conversation Jenna & Dr Max discuss optimal pre-pregnancy strategies including eating for nutrient density,  building your nutrient ‘powerbank', the importance of regular menstrual cycling, knowing ones's body, preventing stretch marks and much more.TIMESTAMPS00:01:00 Podcast begins00:01:08 Jenna's backstory and dietary journey00:05:04 Surviving vs thriving00:06:10 Jenna's female patients present with gut and hormonal issues00:08:58 Menstrual cycle as a sign of fertility00:12:14 Diet and nutrition for a healthy cycle00:15:25 Stress and HPA axis dysfunction contributing to irregular cycles00:19:00 Minimum preparation time prior to conception and knowing your body00:23:15 Building your micro-nutrient powerbank00:27:40 Cultivating nutrient surplus prior to pregnancy00:29:00 The importance of food quality and sourcing00:33:40 Offal, seafood and animal foods for a healthy pregnancy00:36:30 Liver is the most valuable food00:38:20 Fat soluble vitamins00:40:50 Stretch marks and how to prevent them00:43:30 Like supports like00:45:20 Advice to vegetarians and vegans00:51:20 Protein, carbs, fat00:55:00 The essential role of dietary fat and cholesterol00:56:50 Making space in your life for pregnancyJENNAWebsite - https://www.jennapoole.com/Facebook - https://www.facebook.com/jennasnourishinglifeInstagram - https://www.instagram.com/jennas_nourishing_life/DR MAXhttps://www.twitter.com/maxgulhaneMD#pregnancy #nutrition #lowcarb

The Alan Cox Show

Offal isn't for everybody. Karyn sits down with expert butcher Glenn McKendry of Westmere Butchery to find out how you can use it.

Food and cooking and its influences on me, come from the necessity of thrift from the Second World War

If you're looking for treats not tricks, you're knocking on the right door! This episode we're treating you to an OFFAL-ly good review of the week, an entertaining exposition on EMCEE, and some hilarious trash talk with C's mom. Happy Halloween and happy listening, #Hivemind!

For god sakes, NO HONEY. Well, maybe not yet. But honey isn't the only thing to steer clear of with your little one. These proud aunties learn all the dos and don'ts when it comes to feeding kids from our very own sister! Join us as we talk pregnancy, breastfeeding and baby friendly foods. Correction: Emily mentioned the National Dairy Council of America in regards to the “got milk?” campaign that dominated the mid 1990s, but it was actually the California Milk Processor Board and the the American advertising agency Goodby Silverstein & Partners. Nicole also mentioned Offal meats which quite honestly may be a future Small Bites in the making as Emily was not aware of the term! Resources for new parents recommended by our guest: Why Starting Solids Matters by Amy Brown Baby-Led Weaning by Gill Rapley, PhD and Tracey Murkett @mylittleater @kids.eat.in.color @solidstarts **Our deepest apologies. The initial upload abruptly cut off! If you are looking to pick up where you left off, fast forward to 1:47m to hear what Nicole's final meal would be on death row and how she finds where to eat when she travels! --- Support this podcast: https://anchor.fm/mirepoixtastebuds/support

In this week's Chubstep Steed and Jrad talk making a proper pizza in Minnesota, a richest movie character correction, old school fantasy football strategies, PETA renaming the baseball bullpen, eating something gross once just to say you did, a two faced kickball player, female golf in ‘Tanzania News' and a Steed science teaser

Ever thought you'd say those organ meats are delicious - I bet NO is the answer. Well guess what technology is amazing because they've found a way to embed organ meets in meat seasoning, that's right in the herb and spice mix and we talk with the founder of this product on this episode debunking a lot of the organ meat myths and getting clear on the nutrition that is available to us in these superfoods.In this episode we cover:Why the modern world is disgusted by organ meatThe need and benefit of consuming organ meetsThe history and culture or organ meat food around the world***Buy your Pluck Organ Seasoning here, use MATTY10 to claim your exclusive 10% discount: https://eatpluck.com/?afmc=MATTY ***SOCIAL MEDIA--JAMES BARRYWebsite: https://eatpluck.com/?afmc=MATTYInstagramFacebook--MATTY LANSDOWNJoin the Busy Mum's Facebook Group: https://mattylansdown.com/BusyMothersFBgroup Instagram: [deplatformed]... instead, join our Uncensored email list here--Music credits:Intro/Outro track Tropic Love by "Diviners feat. Contacreast" www.youtube.com/watch?v=DoJfqJsGk8s

And how it was that….Lol didn't revere HIM until Low.How HE was L'Homme Existential with the Hennaed hair .Budgie remembers HIM making the duffel coat cool. HIS music and lyrics.HIS harmonica on Low returns on Blackstar.‘What In The World'…Briny Eggs Wrapped in Offal downed with Halves of Beer down the pub!(To be said very fast after drinking a yard of ale)‘Sound'…the Glam drummer from the Spiders and Woody Woodmansey's U-Boat Panic in Detroit and Rebel Rebel, Sowing the Seeds of Punk.  Glam rock it wasn't just the Visuals ‘and Vision'…Budgie is reading Paul Morley's Bible - The Age of Bowie.1977 Bowie appears on Marc Bolan's TV show. Bolan is still in Glam rags - HE has moved onHE had reinvented himself - a pivotal point - Lol could understand HIM nowBowie was accepted by the Punks and the New Romantics - HE synthesises Society and Culture ‘Always Crashing in The Same Car'…Budgies deems Nick Lowe's spoof of Low - Unfunny!Tony Visconti on The Secret Setting of the Eventide Harmonizer and the LOW snare drum sound, “it fucks with the fabric of time!”Bowie's drum sticks handed over from Dennis Davis to Sterling Campbell LOW arrives as Lol and Budgie begin. Influenced by its tangents. WE never tire of listening to LOW. LOW gave us permission – LOW stated there are no rules!CONNECT WITH US:Curious Creatures:Website: https://curiouscreaturespodcast.comFacebook: @CuriousCreaturesOfficialTwitter: @curecreaturesInstagram: @CuriousCreaturesOfficialLol Tolhurst: Website: https://loltolhurst.comFacebook: @officialloltolhurst Twitter: @LolTolhurst Instagram: @lol.tolhurst Budgie: Facebook: @budgieofficial Twitter: @TuWhit2whooInstagram: @budgie646Curious Creatures is a partner of the Double Elvis podcast network. For more of the best music storytelling follow @DoubleElvis on Instagram or search Double Elvis in your podcast app.

This dish might take quite some getting-used-to for non-Scots, but in its land of origin, it's achieved cult status. Haggis is made with cooked innards, oatmeal and spices.

Ask Dr. Neal your question about health, nutrition, diet, fitness, and more here: http://OLDPodcast.com/ask or call: 614-568-3643 Episode 1687: Q&A - The Benefits and Risks of the Current Trend of Adding Organ Meat or Offal to Your Diet Indeed, the number one source of hires in the U.S., delivers 1.5x more hires than even internal referrals, according to TalentNest. Get started now with a $75 sponsored job credit to upgrade your job post at Indeed.com/HEALTH. Offer valid through April 30th Visit Me Online at OLDPodcast.com  Interested in advertising on the show? Visit https://www.advertisecast.com/OptimalHealthDailyDietNutritionFitness Learn more about your ad choices. Visit megaphone.fm/adchoices

Ask Dr. Neal your question about health, nutrition, diet, fitness, and more here: http://OLDPodcast.com/ask or call: 614-568-3643 Episode 1687: Q&A - The Benefits and Risks of the Current Trend of Adding Organ Meat or Offal to Your Diet Indeed, the number one source of hires in the U.S., delivers 1.5x more hires than even internal referrals, according to TalentNest. Get started now with a $75 sponsored job credit to upgrade your job post at Indeed.com/HEALTH. Offer valid through April 30th Visit Me Online at OLDPodcast.com  Interested in advertising on the show? Visit https://www.advertisecast.com/OptimalHealthDailyDietNutritionFitness Learn more about your ad choices. Visit megaphone.fm/adchoices

Yogi is the host of The Fatty Joe Show.  He is a commercial truck driver who used nutrition to heal his brain and loose over 340 lbs of body fat.  This episode was recorded from the road to discuss some new directions and changes for the podcast, why changes are coming and plans for the future.Products mentioned on the show:KETO CHOW: https://shop.ketochow.xyz/?aff=81&ref=carriebrown&utm_source=link&utm_medium=affiliate&utm_campaign=carriebrown (10% discount)Redmond's Real Salt: https://shop.redmond.life?afmc=carriebrown  Code: carriebrown (15% discount)Wild Zora Keto Soups: https://amzn.to/3x3UobDAnthony's Heavy Cream Powder: https://amzn.to/3j2tHzdAnthony's Grass fed Butter Powder: https://amzn.to/3iQ99txGolden Ratio Coffee: https://drinkgoldenratio.com Be sure to rate, subscribe and leave a comment!To support the show and gain access to private groups, rewards, swag, and become a Kitchen or Fatty Joe Show Rockstar, use these links:http://www.patreon.com/thefattyjoeshowor http://www.patreon.com/carriebrownCheck out our website at http://www.thefattyjoeshow.comIf you want to sport some Fatty Joe Show swag like t-shirts coffee mugs and other cool items, go to:https://www.zazzle.com/collections/the_fatty_joe_show-119044829655147361?rf=238386382098264295For recipes, articles, product discounts, Cookbooks, and Cooking Masterclasses go to: http://www.carriebrown.comCarrie Brown Masterclasses:

Jessyca Reynolds is an absolutely amazing and strong woman who has powered through and survived so much.  After battling bipolar, severe depression, obesity and brain trauma from electro shock therapy, this incredibly strong woman has found purpose and a career helping others.  Jessyca found that many of her ailments and issues were resolved much more effectively with a nutrition intervention than they ever were with medication and extreme medical treatment, and Jessyca uses her experiences as ketogenic lifestyle coach to help others with conditions such as food addiction, eating disorders, obesity and brain health.To follow Jessyca, check out the links below:Facebook: https://www.facebook.com/JessycaReynoldsInstagram: @CoachJessycaTwitter : @CoachJessyca Books mentioned on the show:The Keto Ice Cream Scoop by Carrie Brown: https://amzn.to/3wRCglp101 Keto Beverages by Carrie Brown: https://amzn.to/3fGPI62Products mentioned on the show:Keto MCT C8 Oil : https://amzn.to/3fJQwXLMCT Oil: https://amzn.to/2S7AMVAKETO CHOW: http://shop.ketochow.xyz/?aff=81&ref=carriebrown  (10% discount)Redmond's Real Salt: https://shop.redmond.life?afmc=carriebrown  Code: carriebrown (15% discount) Be sure to rate, subscribe and leave a comment!To support the show and gain access to private groups, rewards, swag, and become a Kitchen or Fatty Joe Show Rockstar, use these links:http://www.patreon.com/thefattyjoeshowor http://www.patreon.com/carriebrownCheck out our website at http://www.thefattyjoeshow.comIf you want to sport some Fatty Joe Show swag like t-shirts coffee mugs and other cool items, go to:https://www.zazzle.com/collections/the_fatty_joe_show-119044829655147361?rf=238386382098264295For recipes, articles, product discounts, Cookbooks, and Cooking Masterclasses go to: http://www.carriebrown.comCarrie Brown Masterclasses: