Podcasts about parmesan

Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club. What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media. Chef Thomas Mandzik joins the show to reflect on the night, the energy in the room, the food, the sponsors, the Tasty Cam moments, and what it meant to see so many industry people show up for one another. From the Walk-In Talk Podcast ice carving and Crab Island Seafood dip display to the nonstop hospitality from Thomas and the Tampa Club team, the evening became a reminder that this industry is built on relationships. As Thomas put it: "Yes, we're competitors… but we're still all fans of each other." The conversation also looks ahead to Thomas's next chapter. This fall, he'll be leaving Tampa Club and heading to Corpus Christi, Texas, where he plans to open an intimate 20-seat restaurant built around his own vision, artistry, faith, and pursuit of a deeply personal dining experience. In studio, Thomas prepares two foie gras-driven dishes: Foie gras with squab, blue corn grits cake, Three Sisters composition, and jus. Bluefin tuna "ravioli" with foie gras mousse, mascarpone, Parmesan, basil emulsion, blood orange gastrique, yuzu aioli, and tomato ginger water. This episode is about celebration, community, gratitude, faith, risk, and the next chapter for one of Walk-In Talk Media's closest chef voices. Episode Takeaways Walk-In Talk Media's Episode 200 celebration became a true hospitality community moment. More than 120 industry professionals gathered at Tampa Club to celebrate the milestone. Chef Thomas Mandzik and the Tampa Club team helped create the culinary energy of the night. The event highlighted the power of relationships across chefs, operators, distributors, manufacturers, and brand partners. Thomas sees the Central Florida hospitality scene as competitive, but also deeply supportive. His move to Corpus Christi is rooted in family, faith, timing, and opportunity. Thomas plans to open an intimate 20-seat restaurant focused on artistry, memory, and elevated dining. The episode features two highly technical foie gras dishes built around squab and bluefin tuna. Hospitality at its best is about creating moments people remember. Episode 201 serves as both a recap of a major milestone and a preview of Thomas's next chapter. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com  Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.    

Some mornings you wake up expecting inspiring stories about aviation excellence. Other mornings you discover that someone else got the Blue Angels ride you've been dreaming about and spend the next hour processing your emotions on the radio. Welcome to Episode 135.The gang kicks things off with Moon's hilarious reaction to learning a local teacher got the once-in-a-lifetime Blue Angels experience. Is he jealous? Not officially. Does he spend an impressive amount of time talking about it? Absolutely. As the crew breaks down the story, they somehow end up discussing social media influencers, science teachers, childhood dreams, and the emotional support system required to survive a week without Moon in the studio.Then things take a sharp turn into one of the great modern debates: do electric bikes actually count as riding bikes? The crew dives into new enforcement efforts targeting certain high-powered e-bikes and electric dirt bikes around the St. Louis area. What starts as a conversation about public safety quickly becomes a nostalgic trip through mini bikes, neighborhood troublemakers, and the legendary Harold Mansfield—a man whose life story somehow includes cigarettes, football pads, and enough old-man energy to power an entire town.Meanwhile, Rafe continues his personal war against dairy after being forced off cheese. Unfortunately for him, this episode lands directly on National Cheese Day. The result is a nearly impossible challenge as the crew debates America's favorite cheeses, reminisces about government cheese, argues about Parmesan, and watches Rafe slowly spiral into what can only be described as a cheese-related existential crisis.The food news doesn't stop there. The team puts on their completely unqualified legal hats to discuss a lawsuit involving a woman who slipped on mashed potatoes at an Outback Steakhouse and is seeking serious damages. Could mashed potatoes really change someone's life forever? The crew investigates the case with all the professionalism you'd expect from people who spent ten minutes ranking cheese.You'll also hear discussions about Cheesecake Factory's return to West County, dangerous summer bacteria lurking in the water, lake season traditions, childhood adventures, weird news, celebrity-level aviation envy, and the everyday chaos that somehow becomes a radio show.If you enjoy ridiculous conversations, St. Louis stories, hilarious fails, weird news, food debates, and friends arguing about things that absolutely do not matter, this episode has everything you need.Whether you're listening at work, in traffic, at the gym, or while carefully avoiding suspicious mashed potatoes, thanks for making The Rizzuto Show part of your day.This daily comedy show delivers another round of bizarre headlines, questionable expertise, and the kind of conversations that only happen when Rizz and the gang are left unsupervised. If you're looking for a daily comedy show packed with laughs, strange stories, and sarcastic commentary, you're in the right place. Consider this your official invitation to join the daily comedy show that turns everyday nonsense into entertainment.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We start things off learning who took Moon's Blue Angel seat. Does he spend an impressive amount of time talking about it? Absolutely. As the crew breaks down the story, they somehow end up discussing social media influencers, science teachers, childhood dreams, and the emotional support system required to survive a week without Moon in the studio.Do electric bikes actually count as riding bikes? The crew dives into new enforcement efforts targeting certain high-powered e-bikes and electric dirt bikes around the St. Louis area. What starts as a conversation about public safety quickly becomes a nostalgic trip through mini bikes, neighborhood troublemakers, and the legendary Harold Mansfield—a man whose life story somehow includes cigarettes, football pads, and enough old-man energy to power an entire town.Unfortunately for Rafe, this episode lands directly on National Cheese Day. The result is a nearly impossible challenge as the crew debates America's favorite cheeses, reminisces about government cheese, argues about Parmesan, and watches Rafe slowly spiral into what can only be described as a cheese-related existential crisis.The food news doesn't stop there. The team puts on their completely unqualified legal hats to discuss a lawsuit involving a woman who slipped on mashed potatoes at an Outback Steakhouse and is seeking serious damages. Could mashed potatoes really change someone's life forever? The crew investigates the case with all the professionalism you'd expect from people who spent ten minutes ranking cheese.You'll also hear discussions about Cheesecake Factory's return to West County, dangerous summer bacteria lurking in the water, lake season traditions, childhood adventures, weird news, celebrity-level aviation envy, and the everyday chaos that somehow becomes a radio show.The apocalypse is trending again, which means naturally The Rizzuto Show spent way too much time discussing celebrity bunkers, survival plans, and exactly how many canned goods Moon would trade for a VIP pass into Post Malone's luxury doomsday compound.Meanwhile, we uncover one of Hollywood's greatest mysteries: Why does Matt Damon constantly need rescuing? From Saving Private Ryan to The Martian to Interstellar, movie studios have spent hundreds of millions of dollars bringing Matt Damon back home. At this point, it may be more cost effective to simply stop letting him wander off.The gang also gets sidetracked debating Father's Day, celebrity prepper culture, militia-friendly states, and whether Moon can somehow charm his way onto someone's apocalypse guest list before society collapses. Spoiler alert: he's already working on it.A Houston 911 dispatcher who admitted she hung up on thousands of emergency callers because she simply "didn't want to talk to anyone." The gang dives into the unbelievable details, the real-life consequences, and the even more unbelievable punishment she received. It's one of those stories that leaves everyone asking the same question: "Wait... that's it?"The crew gets into a surprisingly honest conversation about grief after a listener asks whether using dark humor to cope with losing a parent is normal. What follows is a heartfelt, hilarious, and occasionally concerning discussion featuring dead-dad jokes, funeral stories, family reactions, and proof that sometimes laughter is the only thing keeping the wheels attached. Somehow, this emotional conversation also leads to a search party for a missing Jeff Burton cardboard cutout. Because of course it does.And just when you think things can't get any weirder, the conversation shifts to a life-changing offer: one million dollars tax-free—but your legal name becomes "Shart" forever. No nicknames. No take-backs. Just Shart. The arguments that follow may be some of the strongest legal and financial analysis ever performed by a group of radio professionals who absolutely should not be giving financial advice.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Ellisville PD cracking down on e-bike useCheesecake Factory seeks new location at West County MallWoman sues Outback Steakhouse for $1.5M after allegedly slipping on mashed potatoesFive Florida cases of 'flesh-eating bacteria' reported as 'hot beach season' beginsBank teller charged with sharing customer data in $28K identity theft schemeFormer SC detective accused of pointing gun at officer over microwaved fishInside Post Malone's $3.1 million doomsday bunker with basketball court and wine cellarCrenshanda Williams v. The State of Texas Appeal from Co Crim Ct at Law No 4 of Harris CountySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lisa, Jamie, and Mikey are back with a Costco haul loaded up with protein-packed finds, easy meal solutions, and a couple of seriously impressive discoveries! This episode features yummy fish tacos, two standout items from Chef Hak, a hearty Bolognese bowl, and protein-infused Doritos that brought the crunch. Plus, an incredible antipasto right from Italy, and crave-worthy Parmesan crisps—both earning coveted Find of the Haul honors. Tune in for reviews, ratings, surprises, and plenty of Costco shopping inspiration. Check out the Foodcast page for the complete list of products featured in this episode.

Histamin – der geheime Saboteur in den Wechseljahren: Bist du auch betroffen?Du isst dasselbe wie immer – und plötzlich reagiert dein Körper. Rotwein der früher kein Problem war. Parmesan, Tomaten, Erdbeeren. Manchmal geht es gut, manchmal nicht. Und du weißt einfach nicht warum.Das könnte Histamin sein. Und in den Wechseljahren wird es zum echten Saboteur – weil Östrogen Histamin direkt befeuert. Ein Kreislauf den die meisten Frauen nie erkennen.In dieser Episode bekommst du endlich die Antworten die dir niemand gegeben hat. Inklusive 7 Hacks die ab 40 wirklich funktionieren.Du erfährst: Was Histamin ist und warum es in den Wechseljahren plötzlich zum Problem wirdWelche 4 Lebensmittelgruppen dein Fass zum Überlaufen bringenWarum Kaffee, Tee, Alkohol und sogar alltägliche Medikamente deinen Histaminabbau blockieren Das Fass-Modell: warum du manchmal Rotwein verträgst und manchmal nichtWelche Pflanzenstoffe Mastzellen stabilisieren und die Histaminfreisetzung bremsenWarum Histamin auch Männer ab 40 betrifft – und warum sie es fast nie erkennenWas du bei Probiotika unbedingt wissen musstUnd 7 Hacks die ab 40 wirklich funktionierenWenn du das Gefühl hast dass dein Körper dich gerade sabotiert – diese Episode gibt dir die Antworten.Teile die Episode mit jemanden, der diese Infos unbedingt braucht und abonniere meinen Podcast, falls Du es noch nicht getan hast. Werbepartner:NO COFFEE: Code: MIMI15 HIER LANGSupport the showNEUES BUCH: ICH HABE ALLES IM GRIFF und GENAU DAS IST DAS PROBLEMHier lang zu Thalia & Hier lang zu AmazonEASY FIT -6 Wochen, die wirken: HIER LANGweitere Bücher:PLATZ 1 SPIEGEL BESTSELLER: Mein Buch:  WENN NICHT JETZT, WANN DANN?! HIER lang zu Thalia     Hier zu AmazonInstagram @mimilawrencefitnessINSTAGRAM- NEUER KANAL: @mimilawrencegesundheitYoutube...

Femboy oregano, milkshake isopods, and ACAB- All Cats Are Babies.

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss the spiritual challenges that can sometimes accompany retirement. Other guests include Rita Heikenfeld to discuss vines and branches in the Bible, and Gary Michuta to share more Old Testament prophecies about Jesus. Plus news, weather, sports, and more… ***** Hildegard of Bingen’s Holy Spirit Prayer Holy Spirit,Comforting fire,Life of all creation.Anointing the sick,cleansing body and soul,Fill this body! Holy Spirit,Sacred breath, Fire of love,Sweetest taste, Beautiful aroma,Fill this heart! Holy Spirit,Filling the world,from the heights to the deep,Raining from clouds, filling rivers and sea,Fill this mind! Holy Spirit,Bringing light into dark places,igniting praise,Greatest gift, our Hope and Encourager,Holy Spirit of Christ,I praise you! Amen. ***** RECIPES FROM RITA: HOMEMADE SPAGHETTI SAUCE Ingredients 1½-2 pounds fresh ripe tomatoes 1 nice clove garlic ¼ cup olive oil Salt and pepper to taste Handful fresh basil leaves, torn into small pieces or sliced into ribbons Optional but real good: Parmesan, fresh mozzarella, feta or burrata cheese Instructions Slice the tomatoes into small chunks. If you’re using cherry/grape tomatoes, slice in halfor quarters Put the tomatoes in a large bowl. Grate the garlic clove over the tomatoes or chop fine. Pour the olive oil over the tomatoes and sprinkle with the salt. Stir to combine – I like to smoosh the tomatoes down a bit to release some juice, and then add the basil. Add pepper if you like. Red pepper flakes are good! Add hot cooked pasta to the bowl and toss, then stir in cheese. Full list of guestsSee omnystudio.com/listener for privacy information.

This week, the Geeks take on the first extra Parmesan encrusted film in the Ator series, Ator the Fighting Eagle for this week's Fantasy Cheese! The Topah saga continues in this week's ep of The Orville! The boys barely remember ep 3 of Young Sherlock but soldier on! This week's Top 3 features the Geeks take on those worthy of lifting Thor's Hammer Meow Mix...er, Mjolnir!Thanks for listening and Keep On Geekin' On!

Chef Jeff Paul Smith joins Dave Weekley from outside his Charleston restaurant 1010 Bridge to cover a mix of culinary and industry topics. Smith breaks down the right way to buy, store, and cook with garlic — including when to add it to a hot pan, how to spot fresh versus aging bulbs, and the professional technique for mincing with a knife and salt. Listener questions lead to a discussion on creative uses for Parmesan cheese rinds, from tomato sauce to infused cocktails, and the uses of ginseng in bar programming. The conversation closes with a candid look at the growing challenge facing sports bar owners as live games migrate to streaming platforms, with Smith reflecting on the cost and logistics of managing multi-service sports packages across dozens of screens.

Ingrédients : 4 escalopes de poulet 1 œuf 3 c. à s. de parmesan 2 c. à s. d'huile d'olive 1 oignon 1 gousse d'ail 1 boîte de tomates pelées entières Sel, poivre   Préparation : Mélanger l'œuf avec le parmesan, le sel et le poivre. Tremper les escalopes dans la farine puis dans le mélange œuf parmesan. Faire dorer les escalopes dans l'huile d'olive et les retirer. Éplucher et hacher l'oignon et l'ail puis les faire revenir dans la même poêle. Ajouter les tomates pelées et laisser mijoter 15 minutes. Remettre les escalopes et poursuivre la cuisson cinq minutes. • La suite sur https://www.radiomelodie.com/podcasts/14169-escalopes-de-poulet-au-parmesan.html

Do It All Dad sexualizes wheels of Parmesan for starters. 

„Ein Flugzeug ist unverkäuflich, wenn ein Dokument fehlt. Bei Immobilien geht das offenbar.“ In diesem Podcast geht es nicht um den Absturz der Branche, nein! Sondern wie Jan Philipp Thier als Berufspilot auf die Immobilienwirtschaft schaut, also um die Diskrepanz zwischen Cockpit-Logik und Immobilienrealität. Jahrelang war er Berufspilot, heute hat er mit Venit und Forestis zwei Firmen, die sich zum einen mit möbliertem Wohnen und zum anderen mit Aufteilen beschäftigt. Noch immer sieht er sich als Quereinsteiger, der sehr spannend seine Art Geschäfte zu machen beschreibt: Es sei wie eine Fabrik, in der viele kleine Immobilien nachproduziert werden. Oder in Profisprache: Er ist Produktgeber für Kapitalanlageimmobilien mit Fokus auf Köln und Düsseldorf und A-Lagen. Jan Philipp spricht auch über eine schwierige Phase in seiner Immobilien-Karriere, nämlich den Punkt, wo er ganz einfach hohe Gewinne machte, die Objekte eher auf dem Markt verteilt wurden. Natürlich geht es um den Himmel, nicht ganz so logisch um Parmesan und Zitronen. Daraus wird allerdings ein Podcast-Gericht, das mal anders ist.

PREVIEW FOR LATER. GUEST: Lorenzo Fiori Lorenzo Fiori shares a seasonal recipe from Padua, Italy, featuring wild asparagus. He suggests boiling the asparagus and dipping it into a sauce made of Parmesan cheese and fried egg yolk, paired perfectly with Prosecco. (1)

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

Freunde des Schweizer Emmentalers haben harte Zeiten hinter sich, wenn auch vielleicht nicht ganz so harte wie der Parmesan, mussten sie doch befürchten, dass dem Emmentaler eines Tages die leckersten Zutaten fehlen, nämlich die Löcher. Grund dafür: Die Milch wurde immer sauberer, Heupartikel immer seltener. Die aber sind nötig, damit der Käse gärt und die Kohlensäure blubbert.

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Parmesan crisps, Clark wishes for more men to die, and who even is Sid Meier?

6. Italian Soccer Pressure and Meloni's Cabinet Reshuffle Guest: Lorenzo Fiori Summary: Fiori previews the Azzurri's high-stakes match against Wales and explains Prime Minister Meloni's firing of controversial officials. He also stresses the importance of authentic Parmesan and the beauty of Sardinian heritage. (6)1921 MOSCOW

SHOW SCHEDULE JOHN BATCHELOR SHOW, 3-27-2026.1925 STALIN AND TROTSKY, MOSCOW1. Iran's Nuclear Status and the NPT Framework Guest: Henry Sokolski Summary: Sokolski analyzes Iranian hardliners' threats to withdraw from the Non-Proliferation Treaty. He explores the military risks of targeting nuclear sites like Dimona and the strategic complexities of attacking national electric grids. (1)2. Taiwanese Nuclear Policy and Barksdale Drone Incursions Guest: Henry Sokolski Summary: Taiwan considers restarting nuclear plants to mitigate energy desperation. Meanwhile, jam-resistant drone swarms at Barksdale Air Force Base suggest potential Chinese interference intended to delay American responses to nuclear-related operations. (2)3. The SAVE Act and the Debate Over Voter Eligibility Guest: Richard Epstein Summary: Epstein discusses the SAVE Act, which requires documentary proof of citizenship for voting. He weighs the balance between preventing election fraud and the potential burdens placed on legitimate voters by strict identification. (3)4. The Removal Dispute of Judge Pauline Newman Guest: Richard Epstein Summary: Epstein critiques the suspension of 98-year-old Judge Pauline Newman, arguing her colleagues lack cause for removal. He characterizes the move as "manipulative shenanigans" driven by internal politics rather than intellectual incompetence. (4)5. Gas Prices and the Start of Pennsylvania Trout Season Guest: Jim McTague Summary: McTague highlights rising fuel costs and a slowing retail economy in Lancaster County. He contrasts the "amateur hour" of opening day trout fishing with the tranquil, native-stocked streams of Central Pennsylvania. (5)6. Italian Soccer Pressure and Meloni's Cabinet Reshuffle Guest: Lorenzo Fiori Summary: Fiori previews the Azzurri's high-stakes match against Wales and explains Prime Minister Meloni's firing of controversial officials. He also stresses the importance of authentic Parmesan and the beauty of Sardinian heritage. (6)7. NASA Restructuring and the Pivot to a Moon Base Guest: Bob Zimmerman Summary: NASA's new administrator pauses the Lunar Gateway to focus on building a permanent lunar base by 2033. Zimmerman contrasts these government plans with the rapid commercial success and valuation of SpaceX. (7)8. Observing Comet Nuclei and the Outer Planets Guest: Bob Zimmerman Summary: Astronomers witness a rare reversal in a comet's rotation as its nucleus sublimates. Zimmerman reviews new imagery of Saturn and Neptune, arguing for more orbiters to explore the solar system's significant "gaps". (8)9. The Revolutionary Background of the Mercader Family Guest: Josh Ireland Summary: Ireland details the radicalization of the Mercader family, led by the charismatic Caridad. He explains how her son Ramon was recruited by the NKVD during the Spanish Civil War for future espionage. (9)10. Infiltrating Trotsky's Compound Through Seduction Guest: Josh Ireland Summary: Ramon Mercader seduces Sylvia Ageloff to penetrate Trotsky's fortress in Mexico City. Despite the heavy guard and fortifications, Ramon gains the trust of the household by posing as a politically disinterested playboy. (10)11. Planning the Assassination with a Mountaineer's Ice Pick Guest: Josh Ireland Summary: Following a failed armed raid, the NKVD tasks Ramon with murdering Trotsky. They select an ice pick for the attack to ensure a silent kill that carries a brutal, symbolic impact. (11)12. The Aftermath of Trotsky's Death and the Assassin's Legacy Guest: Josh Ireland Summary: Trotsky dies a day after the attack, while Ramon serves twenty years in a Mexican prison. Caridad lives her final years in bitter exile, and Stalin barely registers the mission's success. (12)13. Vegas Transformation: Sports, Tech, and Nuclear History Guest: Jeff Bliss Summary: Bliss explores the Las Vegas strip's evolution into a sports capital and the introduction of Zooks robo-taxis. He notes the area's grim history with atmospheric nuclear testing and resulting radiation claims. (13)14. Political Turmoil and the Homeless Crisis in Los Angeles Guest: Jeff Bliss Summary: Bliss reports on the visual horrors of homeless encampments and the political pressure on Mayor Karen Bass. He also examines the "jungle primary" system and stalled recovery in Pacific Palisades. (14)15. The Enlightenment Foundations of American Civic Education Guest: Jacob Howland Summary: Howland discusses Thomas Jefferson's focus on applied science and the role of liberal education in a republic. He emphasizes Eva Brann's belief that classroom seminars cultivate the habits necessary for civil debate. (15)16. The Crisis of Activism in Modern Higher Education Guest: Jacob Howland Summary: Howland critiques universities for prioritizing the training of social activists over traditional knowledge transmission. He argues that regarding the professorship as a political podium cheats students of a real, broad education. (16)

TODAY IS THE LAST CHANCE TO JOIN THE SON RISE MORNING SHOW NCAA BRACKET CHALLENGE! Face off with Matt, Annie, and Paul, who knows, you might win something… Thank you to everyone who gave this week during our two-day Lenten pledge drive! Your support has kept us going for 25 years, and we’re hoping to build on that legacy of faith and generosity! To give now, call 513-731-7740, donate via Venmo (@sacredheartradio), or simply click here. And THANK YOU! ***** Happy Solemnity of St. Joseph! On today’s show, Matt Swaim and Anna Mitchell talk to Dr. John Bergsma about how the genealogies of Jesus in the Gospels are also the genealogies of St. Joseph. Other guests include Rita Heikenfeld with more meatless Lenten recipe ideas, and pastoral counselor Kevin Prendergast on saints who struggled with mental health. Plus news, weather, sports, and more… ***** Prayer to St. Joseph for the Unemployed Silent and well-known carpenter in Nazareth, model of workers, by the work of your hands you gave your contribution to the work of the Creator, you earned your living, and you provided for the needs of the Holy Family. Intercede for all workers, in the difficulties of their daily lives especially for the unemployed, in their anxieties for tomorrow, so that through the guidance of God, the great Architect and Builder, they all may use their strength and talents to make visible God’s new creation, to offer a concrete service to society, and to earn wages worthy of their efforts. With confidence and trust we make this prayer thru Jesus. Amen. ***** RECIPES FROM RITA: CHEESE PIZZA IDEAS SUNFLOWER PIZZA Ingredients1 can flaky biscuits, 10 oz.Pizza sauceShake of garlic powderFavorite pizza cheese – Italian blend is our favoriteOptional toppings: Chopped bell peppers, Mushrooms, Onions, Pepperoni, etc. InstructionsPreheat oven to 400.Separate dough into 10 biscuits.Place 1 biscuit in center of cookie sheet lined with foil and sprayed. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press with your had into a 10” circle. This makes your sunflower.Spread a thin layer of sauce on top. Sprinkle with your choice of toppings.End with topping of more cheese. Bake 12-15 minutes. To serve, pull apart. NO COOK CHICAGO STYLE PIZZA SAUCE This is from a listener from a while ago. Really good!Ingredients6 oz tomato paste14.5 oz can tomato sauceDried oregano – start with 1 tablespoon and go from there2 tablespoons Italian seasoning1/2 teaspoon each: garlic powder and onion powder1-1/2 teaspoons garlic saltBlack pepper to taste1 teaspoon sugar (may not need – you decide if sauce tastes too “acidic”InstructionsWhisk tomato paste and sauce together.Add rest of the ingredients and whisk to combine. Let sit 10 minutes, then taste and adjust seasonings. UPSIDE DOWN PIZZAS Trying to sneak more vegetables into the little ones’ diets? Or how about those picky eaters in your family? When you put good vegetables into a pizza, somehow they become more appealing. Here’s a favorite family recipe. A good Lenten dish if you leave out the meat. IngredientsFor each pizza you’ll need:1 small nonstick skillet1 pita bread, 8”1 tablespoon each or to taste:Pepperoni slices, quartered if desired (opt)Diced bell pepper, onion or green onion, tomatoes or whatever!Sliced mushrooms (opt)Shake of Italian seasoning and garlic powder1/4 cup or so favorite melting cheese1 tablespoon Parmesan InstructionsPut pepperoni slices in a 9” nonstick skillet. If not using meat, drizzle a little olive oil in the bottom of the pan.Add everything except cheeses. Cook for a minute or two and then add cheese. Let cheese start to melt – this is the “glue” that holds the pizza together. Place a pita on top and press. Rotate back and forth and in a circular motion to combine ingredients. Careful here – keep hands on top of pita. Invert a flat plate over pan. Holding pan and plate firmly together, flip pizza onto plate. Top with Parmesan. ***** Full ist of guestsSee omnystudio.com/listener for privacy information.

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome & Who's in the Room: Shoutouts to the live audience, plus a surprise cameo from The One—joining from 5,400 miles away in Uruguay while David holds down the fort.* 1:05 — Amy's Food Week: Chicken meatballs with creamy Parmesan orzo (Half Baked Harvest), two rounds of sourdough, a buckwheat coconut chocolate chip cookie revelation from Sister Pie, and a sneak peek at a summer heirloom tomato and crispy chickpea salad destined for Yankee's July issue.* 5:38 — David's Food Week: The Great Cheese Hunt: Nine or ten sources, zero Scamorza—until Caputo's of Salt Lake City saved the white lasagna. Plus: a slightly underwhelming (but lobster-knuckle-redeemed) dinner at the Mermaid Inn.* 12:30 — Mailbag: Queen-of-the-night tomato seeds from BBQ Goddess near Yosemite, and a stunning Italian cookies cookbook sent straight from Domenica Marchetti herself.* 17:38 — Kate McDermott Joins the Show: The Pie Whisperer is in da house! David recounts the pear pie workshop in New York, the legendary pastry cloth Kate made him, and the leaf lard gift that started it all.* 20:32 — What Is a Pot Pie, Actually? Kate's definition: a savory, thick stew or casserole with a crust on top—and the accidental pitch for a High Times “pot pie” feature that never was.* 21:54 — Single Crust vs. Double Crust Showdown: The audience weighs in (doubles win decisively). David makes the case for starting on the lowest oven rack to vanquish the soggy bottom. Paul Hollywood would be proud.* 27:50 — Thickening, Breadcrumbs & MSG: Flour or cornstarch to thicken; seasoned panko mixed into the filling for body and flavor; and an impassioned defense of umami powder—”the thing I'm a little embarrassed about but use constantly.”* 31:37 — Amy's Pork & Apple Pie with Cheddar Sage Crust: The Apple Lover's Cookbook showstopper—breadcrumbs in the filling, layered apple slices on top, great at room temperature. A Cornish pasty's elegant American cousin.* 33:46 — Hot Water Crust & Hand-Raised Pies: Kate on the pie dolly technique she learned from Sarah Pettigrew at the School of Artisan Food in Nottinghamshire, the all-important gelée drizzle, and why it's not a proper pie without the jelly.* 39:44 — Do Potatoes Belong in a Pot Pie? Yes. Emphatically yes. (Amy's complicated feelings about potatoes are aired. The Portuguese contingent is scandalized.)* 41:42 — Moment of Outrage: The OG Caramelized Onion: Those 12-year-olds on social media who think they just invented adding water to speed up caramelizing onions. Decades, people. Decades.* 42:26 — Kate's Closing Report from St. Croix: A mango, papaya, and soursop crostata with a guava jam base, made with fruit from her brother-in-law's farm at the University of the Virgin Islands. And a reminder from the pie queen herself: Be happy. Make pie.Recipes* Baked Sage Chicken Meatballs with Parmesan Orzo* Pork and Apple Pie with Cheddar Sage Crust* Homemade Chicken Pot Pie* Beef and Guinness Pie* Steak and Ale Pies* Chicken Pot Pies with Cheddar-Scallion Biscuits* Chicken Pot Pie with Herbed Mashed-Potato Crust* Chicken Pot Pie* New England Skillet Chicken Pie* Curry Chicken Pot Pie* Chicken and Leek Pot Pie* Irish Cream Chess Pie* Pain de Campagne* Dirt BombsBooks and Publications* Art of the Pie by Kate McDermott* Pie Camp by Kate McDermott* Home Cooking by Kate McDermott* Italian Cookies by Domenica Marchetti* Will This Make Me Happy? by Tanya Bush* Sister Pie by Lisa Ludwinski* King Arthur Big Book of Bread by King Arthur Baking CompanyEquipment* Pie DollyWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Kate McDermott* Youtube | Facebook | Substack This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

20260310 Herbie's Community Cooking Corner Originally Broadcasted March 10, 2026, on ACB Media 5 Participants joined me for another cooking adventure. This time: Air Fryer Popcorn Chicken. If you cook along, you need the following: • 1 pound chicken breasts or thighs, cut into bite-sized pieces •1 cup buttermilk •1 teaspoon garlic powder •1 teaspoon onion powder •1 teaspoon smoked paprika •1 teaspoon salt •1/2 teaspoon black pepper •1 cup panko breadcrumb •1/2 cup of all-purpose flour •1/4 cup grated Parmesan cheese (optional) •Cooking spray or a small amount of oil for coating Herbie takes requests for future recipes or if you want to present a cooking demo. Subscribe to the ACB Cooks email list Email the ACB Cooks Find the Cooking Corner on Youtube Find most of my recipes here

Diese Folge fängt gewalttätig an und hört gewalttätig auf! Wir beleuchten ein Fußballspiel in Brasilien, das ein wenig eskaliert und mit 23 Roten Karten endet – und fragen uns nebenbei, warum Spieler sich im Allgemeinen vergleichsweise gut unter Kontrolle haben. In der Bundesliga schauen wir auf Wolfsburg, debattieren, ob der HSV noch Teil des Abstiegskampfes ist und erfahren von Axel, warum er sich nicht zwischen Abstieg und Kwasniok entscheiden möchte. Unsere VAR-Debatte läuft dafür diesmal höchst ungewöhnlich und endet mit der Frage, ob es eine Regel geben kann, bei der Basti seine Illusionen behält. Ihr erfahrt außerdem, warum der FC Augsburg der Besenwagen der Bundesliga ist. Basti und David berichten aus ihrer eigenen Frankfurt-Freiburg-Liga, die um Platz 7 kämpft. In der Folge tauchen auch Retro-Trikots, Äpfel und Parmesan auf, sowie Eishockey in Österreich und am Ende biegen wir sehr, sehr verzweigt in einen spektakulären Vorfall in Bad Reichenau ab, wo zwei Hundefamilien sich streiten, ein Polizist überfordert scheint und ein Bürgermeister die Regeln beugen möchte. In der Schuldfrage zwischen Familie 1 und Familie 2 entscheidet sich David für den Lokaljournalismus. Außerdem spritzt Blut. Vielleicht. Viel Spaß!

Parmesan cheese scandal exposed: many “100% Parmesan” brands contain up to 20% wood shavings, sawdust, and lint—FDA-approved fillers you're eating on spaghetti and meatballs. Opie Radio podcast with Opie and Ron the Waiter dives into the gross truth behind store-bought Parmesan cheese, fake severed thumb restaurant scams, pubic hair on pizza slices in NYC, Trump's Oval Office religious leaders prayer circle, World War III religious war theories for Armageddon and Jesus return, AI taking jobs and possibly bringing back dinosaurs, Dee Snider health issues ending Twisted Sister tours, plus classic FU Friday rants on soggy paper straws and more. Raw, humorous, no-BS conversations with real talk and storytelling. Subscribe for unfiltered episodes every week—new Opie Radio podcast drops Fridays. Leave a review and tell us what bothers you this week!

For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Is it a soup… or is it a stew? And why does it matter which we call it?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try a weeknight-friendly Alison Roman recipe that uses just a handful of ingredients but delivers big, bold flavor. You'll also discover a seasonal take on toubeloueh that's perfect for meal prep or even your next dinner party.Tune in for a quick dose of home cooking inspiration!***Links:Spicy White Bean Stew with Broccoli Rabe by Alison Roman for NYT Cooking (unlocked), and Sonya loves the NY Shuk brand of harissa pasteWinter Tabbouleh, aka Brussels Sprouts Salad with Pomegranate & Pistachios by Sheela Prakash for NYT Cooking (unlocked)For the marinara pasta with peppers, sauté a red pepper, a green pepper, and a generous amount of garlic. Add a jar of your favorite marinara (we like Rao's) and then toss in the cooked pasta with some grated Parmesan and stir in the pot for a few minutes until glossy.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss more meatless Lenten recipe ideas using foods mentioned in the Bible. Other guests include Kevin Prendergast on using Lent as a time to work on being a better parent, and Gary Michuta on what it means for Jesus to refer to himself as the Alpha and Omega. Plus news, weather, sports, and more… ***** Prayer of Pope St. John Paul II O God, You are our Creator . You are good and Your mercy knows no bounds . To You arises the praise of every creature. O God, You have given us an inner law by which we must live. To do Your will is our task . To follow Your ways is to know peace of heart. To You we offer our homage . Guide us on all the paths we travel upon this earth. Free us from all the evil tendencies which lead our hearts away from Your will . Never allow us to stray from You. O God, judge of all humanity, help us to be included among Your chosen ones on the last day. O God, Author of peace and justice, give us true joy and authentic love, and a lasting solidarity among peoples. Give us Your everlasting gifts. Amen. ***** RECIPES FROM RITA: VEGETARIAN STUFFED SHELLS Ingredients 20 jumbo pasta shells, cooked until 75% doneFilling:3-4 cups marinara sauce – I used 415 oz ricotta cheese – I used full fat1/2 cup Parmesan cheese3-4 cups shredded mozzarella cheese – 2 cups in mixture and 1 or 2 for top1 teaspoon garlic powder or 1 nice clove garlic, minced real fine1/4 cup parsley, plus more to garnish or chopped frozen, thawed spinach, a cup, microwaved, then drained real well (remove all moisture) – both are optional, but. niceSalt and pepper to taste1 large egg, lightly beaten Instructions Preheat oven to 375.After shells are cooked, drain and then pour cold water over them in the pot. This keeps them from sticking.Spray a 9×13 pan. Pour sauce in bottom.Mix together ricotta, Parmesan, 2 cups mozzarella, garlic, parsley or spinach.Add salt and pepper to taste, then mix in the egg.Remove shells from cold water, drain and then fill each shell with cheese mixture. I use an ice cream scoop.Sprinkle with rest of mozzarella.Cover with foil (spray underside to keep cheese from sticking).Bake 25-30 minutes until done. Remove foil and bake a bit more if cheese needs to melt more. Find more recipes at abouteating.com. ***** Full list of guestsSee omnystudio.com/listener for privacy information.

Cook time: 40 minutes Prep time: 60 minutes Serves: 6-8 1 size 14 chicken 2 litres cold water 200 gm un-iodized salt 2 tbsp unsalted butter 2 tbsp flour 1 onion, peeled and sliced 4 cloves garlic, crushed 500 ml chicken stock 1 tbsp dijion mustard 1 lemon, zested 1/2 cup finely grated Parmesan 2 sheets puff pastry 1 egg Whisk the salt into the water until dissolved. Submerge the chicken into the brine and place into the fridge over night or 12 hours. Remove the chicken from the brine and place into a pot and cover with cold fresh water. Place on medium heat and slowly bring up to the to the boil, Simmer until cooked or until the chicken reaches a internal temperature of 75*c. Once the chicken is cooked, turn off the heat and allow to cool in the liquid,. Once cool enough to handle remove the chicken and shred down the meat, discarding the bones and skin. Place the sliced onions and garlic into a pot and melt the butter, slowly saute the onions and garlic until soft. Add in the flour and cook for a further minute. Slowly start to add the chicken stock, stirring in between each to remove any lumps. Once all the stock has been added bring up to the boil and season with salt. Turn off the heat and add in the chicken and mustard. Spray a family size pie dish with cooking spray and lay a sheet of pastry in the bottom, cutting around the edge. Spoon in chicken mix. Topped with parmesan and lemon zest. Whisk egg and brush onto the edge of pastry Lay the second sheet of pastry on top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven on 180*c for 40 minutes. LISTEN ABOVESee omnystudio.com/listener for privacy information.

durée : 00:05:33 - Tanguy Pastureau maltraite l'info - par : Tanguy Pastureau - C'est terrifiant de savoir que des individus n'arrivent pas à réfréner leur envie de fromage. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

And so, with some variable amount of fanfare, we are taking a deep breath and plunging into Season Five. Taking a machete to the wilderness of nWoD, we are beginning by carving a path from the last books of Changeling: the Lost's first edition towards the Hedge of the second, tackling various other books and general concepts along the way. At the top of our upcoming slate of episodes on crossovers, generic WoD titles, and assorted inspirations, is this week's dive into Urban Legends: a collection of creatures and antagonists for any game. We're stepping back to the early days—before CtL was even released!—in order to move forward again, examining this and following works through the lens of the Lost. Changelings are half legendary themselves, after all; surely we can find some connections here? The only way to find out is to listen in... Hushed whispers say that you can obtain this book for yourself at https://www.storytellersvault.com/en/product/25984?affiliate_id=3063731. Otherwise, you can obtain conversation and community via the following routes that one must never travel at night... Discord: https://discord.me/ctp Email: podcast@changelingthepodcast.com Facebook: https://www.facebook.com/profile.php?id=100082973960699 Mastodon: https://dice.camp/@ChangelingPod Patreon: https://www.patreon.com/changelingthepodcast YouTube: https://www.youtube.com/@ChangelingThePodcast your hosts Pooka G (any pronoun/they) has appeared as a levitating, glitter-bedecked figure in many amateur photographs, but all but one are hoaxes. Amelia Fetch (she/her) enjoys a steaming bowl of creepypasta topped with sage butter sauce and Parmesan. A world that might have Bigfoot and the Loch Ness Monster is clearly superior to one that definitely does not. —Chris van Allsburg

Segment 1: The Secret to Great Soup     Chef Robert: Let's start with the basics. The best soups begin with a great foundation—and that means building flavor from the bottom up.   Start with what I call the "holy trinity" of soup-making: onions, carrots, and celery. Sauté them in a little olive oil until they're soft and fragrant. That's your soup's base note—like the rhythm section in a jazz band.   Then, build from there! Add garlic, herbs, and spices. Think thyme, rosemary, cumin, or smoked paprika—whatever fits your vibe.   Remember, soup is all about layers of flavor. Take your time. Let things caramelize. The longer you simmer, the deeper the magic gets.   Segment 2: Chef's Recipe Corner – Roasted Tomato Basil Soup Alright, it's time to cook! Today's feature recipe is my Roasted Tomato Basil Soup—easy, delicious, and completely diabetes-friendly. Here's how to do it:   1.    Roast 2 pounds of fresh tomatoes, a head of garlic, and an onion with a drizzle of olive oil—until they're caramelized and slightly browned. 2.    Blend them up with 2 cups of low-sodium vegetable broth. 3.    Add a handful of fresh basil and a splash of balsamic vinegar. 4.    Simmer for 10 minutes—Give it a quick blend and that's it!   Serve it with a sprinkle of Parmesan or a dollop of Greek yogurt instead of cream for that silky finish. Low in carbs, high in flavor, and your taste buds will do a happy dance. Segment 3: Ask Chef Robert Alright, it's time for Ask Chef Robert!   Question: "How can I thicken soup without using cream or flour?"   Great question! You've got a few options:   Puree some of the soup—blend half and stir it back in for a thicker texture. Add pureed beans or lentils—they add body and protein. Or, one of my favorites—cauliflower puree! It's creamy, low-carb, and blends like a dream.   Healthy hacks for a happy pot of soup!   Segment 4: The Spice of Life Let's talk flavor! Herbs and spices don't just make soup taste amazing—they're packed with antioxidants and can help support healthy blood sugar. Try these in your next batch: Turmeric – bright color, anti-inflammatory. Cumin – adds warmth and depth. Fresh herbs like parsley or basil – add them at the end for a burst of freshness.   Remember, herbs and spices are your best friends in the kitchen. No salt overload needed—just natural flavor power! Segment 5: Final Ladle – Happy Diabetic Wisdom Before we close the lid on today's episode, here's a little Happy Diabetic wisdom:   "Good soup isn't just food—it's comfort, connection, and creativity in a bowl."   So as you head into soup season, take a little time to slow down. Chop some veggies. Let the pot simmer. And share a bowl with someone you love.   Because when you cook from the heart, every spoonful tastes better.

Welche TikTok-Trends geistern durch Grönland? Gibt es den freien Willen? Und wenn ja: Wo? Wer ist der berühmteste Hesse? Und welches Lastenrad kann Hazel empfehlen? Weiberfasching ist zwar erst in einer Woche, aber bei Hazel und Thomas gibt's jetzt schon Karneval der guten Gedanken. 00:00:00 Updates zur Tour & Live-Podcast 00:03:12 Thomas zwischen Kartenspielen, Chor & Feiern gehen 00:08:41 Oscar-Nominierungen & Konflikte in Grönland und China 00:12:18 Beliebte Populärwissenschaften & Schwedisch lernen mit Buch von Sexsüchtigen 00:27:17 Thomas' Beziehungs-Takes 00:37:47 Haben wir einen freien Willen? & Tod des Badesalz-Komikers Gerd Knebel 00:49:24 Granatapfel-Chips, Parmesan & Hazel will kein eigenes Restaurant 00:56:00 Lastenfahrrad-Erfahrungen, Work-Life-Balance & sich nicht als Paar verlieren 01:10:25 Duschkopf-Debatte & als Turtle beim Kölner Karneval Zeitstempel können variieren. Barfüßer Ulm https://www.barfuesser-brauhaus.de/standorte/standort-ulm-2/ Säuberung im chinesischen Militär 1 https://taz.de/Saeuberungswelle-in-China/!6148754/ Säuberung im chinesischen Militär 2 https://www.bild.de/politik/china-machthaber-xi-saeubert-die-militaer-elite-taiwan-muss-zittern-69772590fe9fcdf90e7c9a4d Raumfahrt-Erlebniswelt in Darmstadt https://www.faz.net/aktuell/rhein-main/region-und-hessen/freizeitpark-fuer-raumfahrt-fans-esa-plant-besucherzentrum-in-darmstadt-accg-200434769.html Studie aus Japan: Männer mit schwachem Sexualtrieb sterben früher https://www.focus.de/gesundheit/news/neue-daten-aus-japan-maenner-mit-schwachem-sexualtrieb-sterben-laut-studie-frueher_id_182769050.html HTH Wildcard Folge mit Max und Henni Nachtsheim https://hazel-thomas-hoererlebnis.podigee.io/83-max-nachtsheim-und-badesalz-legende-henni-nachtsheim Statement von Henni Nachtsheim und Gerds Familie https://www.merkur.de/deutschland/hessen/gerd-knebel-ist-tot-badesalz-comedian-stirbt-mit-72-jahren-94139582.html#google_vignette Thomas' Video über „Käsekuchen“: „Why every restaurants has the same desserts“ https://youtu.be/VtTLUnH5vps?si=HN5JqhXd3FJ_akF0 Verkaufsstopp von Babboe-Rädern https://www.verbraucherzentrale.de/wissen/vertraege-reklamation/kundenrechte/verkaufsstopp-bei-babboe-zwei-weitere-modelle-sind-betroffen-93023 Hottey https://hottey.de Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? What am I reading?The Fellowship librarians & Dragons by J. Pennerhttps://bookshop.org/a/111301/9781464248603Financial Feminist: Overcome the Patriarchy's Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlaphttps://bookshop.org/a/111301/9780063260269https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Brighter Day by Michael Franti What's for dinner? Lemon Ricotta Pasta w/ SpinachIngredients:1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions:In a large pot of boiling salted water, cook pasta according to package directions until al dente. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.Stir until well combined.In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipePeanut Butter Chickpea Chocolate Chip CookiesIngredients:1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions:Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

This easy one-pan ground beef and zucchini skillet is fast and full of flavor. The Italian seasoning, red wine vinegar, and Parmesan make it more delicious than you'd ever expect for such an easy 20-minute dinner. Recipe: Ground Beef and Zucchini from COOKtheSTORY.Here are the links mentioned in this episode: #adGround Beef and ZucchiniBeef and Rice RecipeShrimp and Rice RecipeChicken and Rice RecipeInstant Pot RiceThe All New Chicken CookbookHere's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too.Join my COOKforTWO Community here!Follow me on social media TikTok, Instagram, Facebook, or PinterestNewsletter: CookTheStory.comWebsites: COOKtheSTORY.com and TheCookful.comHave a great day! -Christine xo

In this cozy “Favorite Things” episode, Jenny and Toni launch a brand‑new series celebrating the small, everyday joys that support well‑being. Today's spotlight: soup — the ultimate comfort food, kitchen workhorse, and wellness ally.Jenny shares her beloved Sunday ritual of batch‑cooking soup for the week, while Toni reflects on her late‑bloomer journey from soup skeptic to full‑blown soup evangelist. Together, they explore why soup is such a powerful tool for nourishment, satisfaction, and simplicity.You'll hear about: Volumetrics & caloric density — how soups help with fullness, weight management, and steady energy Nutrient‑dense building blocks like mirepoix, herbs, aromatics, and broths Flavor‑boosting tricks including Parmesan rinds, tomato paste, miso, citrus, and fresh herb pastes Kitchen‑surprise creativity — using what you have, reducing waste, and building confidence in the kitchen Batch cooking benefits that make busy weeks feel calmer and more supported Soup as comfort, care, and even “prescription” when you're under the weather From rotisserie‑chicken shortcuts to pureed veggie blends, from stoops to stews, from restaurant inspiration to freezer‑friendly staples, this episode is packed with practical ideas and joyful encouragement. Whether you're a seasoned soup maker or just dipping your spoon in, you'll walk away inspired to simmer something nourishing.Grab your favorite bowl and settle in — this Favorite Things kickoff is warm, delicious, and full of heart.

Kelly Gibney is back with her first Easy Eats recipe for 2026. The recipe is here! A few shortcuts like store-bought pastry and frozen spinach make this beautiful tart come together quickly on a weeknight. Parmesan, lemon zest and plenty of fresh basil make the filling super fresh and fragrant. Serve with a big green salad and lemony olive oil dressing for a lovely dinner or bring along to shared meals and picnics. It's delicious warm or cold. Don't skip the pine nuts. They add a tasty, toasty flavour and the texture is fantastic.

This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels. Serves 2 Ingredients 200g large-holed pasta or pasta shells 2 tablespoons olive oil 1 onion, finely diced 2–3 rashers bacon, chopped 60g butter 3 tablespoons plain flour 250mls milk 100mls vegetable stock 1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard) 1 bay leaf ½ teaspoon sea salt and pepper 100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please 1 cup spinach leaves, chopped (optional) 1 cup corn kernels, freshly cut from the cob Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top Method Preheat the oven to 170°C. Cook the pasta in large pot of well-salted boiling water until al dente. Once cooked, drain and reserve 1 cup of the pasta water. Heat oil in a saucepan and sauté onion until soft. Add bacon and fry for 3–4 minutes. Remove and set aside. Make the cheese sauce in the same pan (I don't bother with washing it) by melting the butter then stirring in the flour, mixing to a paste. Add half the milk, mustard, bay leaf, salt and pepper, and stir while it comes up to heat and thickens. Pour in the remaining milk and the stock and cook for 10 minutes, stirring to a smooth sauce. Whisk in enough pasta water until you have a pouring cream consistency, not a thick béchamel. Stir in cheeses and heat until they melt into the sauce. Stir in spinach and corn kernels. In a medium-sized ovenproof dish, mix together the cooked pasta, onion, bacon and cheese sauce until well combined. Sprinkle over breadcrumbs and extra cheese and bake for 20-25 minutes until the topping is golden and crunchy. LISTEN ABOVE See omnystudio.com/listener for privacy information.

For most of us, the first time we eat cheese, it's usually bright orange in color and wrapped in plastic, and not really cheese. After that, most of us encounter it coming out of a green cylinder that we shake over pasta. Many of us call it Parmesan cheese, but representatives from the Parmesan region in Italy want to change that. Because they feel that's not an accurate representation of Parmigiano-Reggiano. In Europe, the only cheese called Parmesan comes from that specific region. But here in the US, we take liberties with the term. And their worldwide marketing group wants to change that… Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-69928f5e24357').on("click", function() { $("#secondline-psb-subs-modal.modal-69928f5e24357.modal.secondline-modal-69928f5e24357").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

In a world where Staceys mom has got it going on and one hit wonders reign supreme the crew unleashes the ultimate debate about fake bands that never existed but rocked harder than reality itself from Matt Damons legendary Euro Trip performance of Scotty Doesnt Know to Tom Hanks timeless That Thing You Do these fictional musicians changed the game foreverThree men face their greatest challenge yet choosing their favorite pasta as Colton demands the heat with spicy Cajun linguine loaded with fat noodles while Ross drops culinary wisdom bombs about cacio de pepe the Italian street food legend made with Parmesan pepper and the mysterious power of pasta water that binds it all togetherBut nothing could prepare them for what came next as Jess reveals the gnocchi paradox where balls of potato meet lakes of heavy cream creating the most dangerously delicious carb bomb known to mankind with two to three cups of cream packing enough calories to power a small nation yet tasting like heaven itselfWhen the conversation turns dark the guys uncover the shocking truth about mac and cheese the American classic pasta that cannot be denied and Jess confesses his downfall is pasta in all forms whether fettuccine spaghetti or that legendary steak gorgonzola creation with rare beef that haunts his dreamsThen the ultimate plant trivia showdown explodes as Ross delivers mind blowing facts about the indestructible Ginkgo tree that survived ground zero of the atomic bomb in Hiroshima withstanding 300000 degrees Celsius when the surface of the sun only reaches 6000 degrees proving this ancient species laughs in the face of nuclear annihilationThe legends continue with tales of the Sycamore Gap tree from Robin Hood Prince of Thieves standing for centuries in England until vandals nearly destroyed it two years ago threatening a landmark that witnessed history itself and the mysterious Methuselah bristlecone pine hidden somewhere in California whose location is kept secret to protect the oldest living organism on EarthWitness the revelation that General Sherman the giant sequoia was once believed to be the oldest tree alive until scientists discovered an even more ancient survivor and decided humanity cannot be trusted with GPS coordinates because people ruin everything beautifulThe tension builds as the crew explores heart rot fungal infections and the brutal reality of compartmentalization where trees wage silent wars against disease building barriers within themselves to survive the centuries while lesser organisms perish in seasonsBut the biggest mystery remains unanswered as they discuss parthogenesis cambia dormancy cycles and the eternal question of why horse chestnuts exist when crabapples are already a thing and whether trees remember the ice age through their cellular memory passed down through millenniaComing this week to your podcast feed where the pasta flows freely the trees are immortal and Staceys mom still has it going on this is Beat Around the Bench Episode 129 where woodworking meets ancient botanical warfare and nobody leaves without learning something they never knew they needed to know

Are you looking for recipes beyond roasted root vegetables?Root vegetables may not have the same curb appeal as juicy summer berries, but these winter workhorses can be just as satisfying! This week, we're encouraging you to JUST SAY YES to these humble veggies.This week we're re-releasing a fan-favorite episode with our top recipes for carrots, parsnips, and even rutabags. From soup to salad, these dishes keep us nourished and satisfied in the colder months. You'll want to tune in to find out how to make it for yourself!***Links:How to tell the difference between a rutabaga and a turnip?Parmesan baked rutabaga via Peel with Zeal and rutabaga gratin from Delicioius Little BitesRutabaga cheddar soup by Ripley Organic FarmEasy mashed rutabaga from The Spruce EatsMartha Stewart's maple glazed carrot and parsnipsCrispy parmesan carrots by Ayeh Manfre Beautiful Soup by Celia Barbour via the NY TimesShredded vegetables do taste sweeter via NPRSunchoke kale hash with farro by Jon Shook and Vinny Dotolo via Food & Wine

Why does Samuel Pepys's diary still matter 200 years after it was first published? In her new book, The Strange History of Samuel Pepys's Diary, historian Kate Loveman examines how Pepys's extraordinary consistency as a diarist has made his writing one of the richest records of everyday life in Restoration England. Writing almost daily for nearly a decade, Pepys's diary documents everything from politics and scientific discoveries to theater and fashion. Even in times of crisis, Pepys reveals life's ordinary concerns, from worrying about the source of hair for wigs during the Great Plague to safeguarding a wheel of expensive Parmesan cheese during the Great Fire of London. He also offers a rare glimpse into contemporary theatergoing, recording audience reactions and his own opinions, including Shakespeare. He famously dismissed A Midsummer Night's Dream. In this episode, Loveman explores how Pepys's diary has been edited, published, censored, and rediscovered over centuries, entertaining readers from the Victorian era to the COVID-19 pandemic in the 21st century. Pepys's daily observations show how careful, habitual record-keeping can transform ordinary life into an invaluable historical resource. From the Shakespeare Unlimited podcast. Published December 30, 2025. © Folger Shakespeare Library. All rights reserved. This episode was produced by Matt Frassica. Garland Scott is the executive producer. It was edited by Gail Kern Paster. We had help with web production from Paola García Acuña. Leonor Fernandez edits our transcripts. We had technical help from Hamish Brown in Stirling, Scotland, and Voice Trax West in Studio City, California. Final mixing services provided by Clean Cuts at Three Seas, Inc. Kate Loveman is Professor of Early Modern Literature and Culture at the University of Leicester and an internationally recognized expert on Pepys and Restoration literature. She is the author of Reading Fictions, 1660–1740: Deception in English Literary and Political Culture; Samuel Pepys and his Books: Reading, Newsgathering, and Sociability, 1660–1703; and The Strange History of Samuel Pepys's Diary; and the editor of The Diary of Samuel Pepys for Everyman.

The next time you open the fridge, watch out for some common fakes. They often fake Parmesan cheese by blending cheaper cheeses with additives, diluting the authentic flavor. In the vanilla world, synthetic vanillin is often passed off as pure vanilla extract, lacking the complex notes of the real deal. Maple syrup fraud involves substituting corn syrup or flavored water for the genuine, rich sap extract. Cinnamon scams often involve cheaper varieties like Cassia being labeled as true Ceylon cinnamon, which has a milder, more delicate taste. So, it's crucial to be a savvy shopper to ensure you're getting the real deal with these commonly counterfeited foods! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hey there, foodies! You won't believe how many foods we eat are total imposters. Take crab sticks, for example – they're actually made from white fish and flavoring, not crab. And that "wasabi" with your sushi? It's probably just colored horseradish, not the real deal. How about maple syrup? Unless it's labeled pure, it's likely just corn syrup with maple flavoring. And did you know that Parmesan cheese in those green cans often contains wood pulp? Tune into our latest video, "Food Imposters: The Lies We Eat," to uncover more surprising food fakes that'll blow your mind! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Christmas themed episode, we'll talk about how we usually spend Christmas Eve, Christmas Day and the next one. We will also give you some related vocabulary so you can wish your friends and family Merry Christmas in Greek.D: Λοιπόν για να ανακεφαλαιώσουμε το πρόγραμμά μας για τα Χριστούγεννα! /So, let's recap our Christmas schedule!E: Ωραία, την παραμονή τα παιδιά μας θα πάνε μαζί για κάλαντα, οπότε αφού τελειώσουν μπορούμε να πάμε για έναν καφέ και ό,τι τελευταία ψώνια μάς έχουν μείνει. /Great. On Christmas Eve the kids will go caroling together, so once they're done we can go for a coffee and do any last-minute shopping we still have.D: Τέλεια αν και θα γίνεται χαμός στα μαγαζιά, αλλά όλο και κάτι μπορεί να έχουμε ξεχάσει. /Perfect, although the shops will be packed, surely there's something we've forgotten.E: Ε ναι. Ανήμερα, θα τα περάσουμε οικογενειακά, οπότε δεν έχουμε κάτι να κάνουμε για εκείνη τη μέρα. /Of course. On Christmas Day we'll spend it with family, so we don't have anything to plan for that day.D: Αχ ναι, ευτυχώς το έχουν αναλάβει οι γονείς μου εκείνο το τραπέζι. Για τη δεύτερη μέρα, που θα μαζευτούμε στο σπίτι μου λέω να κάνω χοιρινό λεμονάτο με πατάτες στο φούρνο για κυρίως. /Oh yes, thankfully my parents are taking care of that meal. For the second day, when we're getting together at my place, I'm thinking of making lemon pork with oven-roasted potatoes as the main dish.E: Τέλεια ιδέα! Να κρατήσουμε την παράδοση! Εγώ μπορώ να κάνω την σαλάτα. Βασικά έχω δύο στο μυαλό μου, μία με ρόκα και παρμεζάνα και μία πράσινη με φρούτα εποχής και ξηρούς καρπούς. Πώς σου φαίνεται αυτό; /Perfect idea! Let's keep the tradition! I can make the salad. Actually, I have two in mind: one with arugula and Parmesan, and one green salad with seasonal fruits and nuts. How does that sound?D: Ό,τι καλύτερο! Για ορεκτικά σκεφτόμουν τυροπιτάκια ή σπανακοπιτάκια ή και τα δύο. /Couldn't be better! For appetizers I was thinking cheese pies or spinach pies—or both.E: Καλά σε αυτό δεν μπορώ να πω όχι… Ξέρεις πόσο μου αρέσουν τα σπανακοπιτάκια! /Well, I can't say no to that… You know how much I love spinach pies!D: Ξέρω ξέρω, γι' αυτό τα έβαλα στο μενού! Για γλυκό έχω ήδη μελομακάρονα και κουραμπιέδες, δεν το συζητώ. /I know, I know. That's why I put them on the menu! For dessert I already have melomakarona and kourabiedes; that's non-negotiable.Ε: Ωραία. Έλεγα να δοκιμάσω να φτιάξω δίπλες φέτος. Δεν έχω ξαναφτιάξει. Τι λες; /Great. I was thinking of trying to make diples this year. I've never made them before. What do you think?D: Τολμηρή σε βρίσκω! Αλλά η αλήθεια είναι ότι μου αρέσουν πάρα πολύ, οπότε θα περιμένω να τις δοκιμάσω και από τα χεράκια σου! / I find you brave! But the truth is I really love them, so I'll be looking forward to tasting the ones made by your own hands!Ε: Τέλεια! Έτοιμες λοιπόν. /Perfect! Then we're all set.D: Ώπα! Περίμενε! Τι θα πιούμε; /Wait! Hold on! What will we drink?Ε: Ααα σωστά! Ε λευκό κρασί ταιριάζει με το χοιρινό. /Ahhh, right! Well, white wine goes well with pork.D: Ωραία. Λευκό κρασάκι οπότε και κανένα χυμό ή αναψυκτικό για τα παιδιά. /Great. So white wine, and maybe some juice or soft drinks for the kids.Ε: Τι ωραία! Ανυπομονώ! /How wonderful! I can't wait!Check out our Instagram @greek_lang_experts or visit our website for our upcoming⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Greek classes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!If you enjoyed this episode please rate our podcast and leave a comment!

This episode of The Rizzuto Show dives into Thanksgiving leftovers, failed recipes, chaotic family movie nights, and a furious takedown of Variety's “Top 100 Comedy Movies” list. Rizz recaps how his family rejected both Frankenstein and Weapons before landing on Zoolander, while the team debates the comedy classics missing from the rankings. Lern and Rafe share holiday stories, including leftover burnout, over-the-top carb feasts, and the most unhinged pregnancy pizza order ever submitted to a restaurant. It's fast, funny, comedy show chaos — exactly what you expect from the Rizz Show.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Daily Show Notes:Woman says she needs 3 free seats on plane because of claustrophobiaFirst Alert Weather Day Today, Accumulating Snow This Afternoon Into TonightFlorissant girl injured after car crashes through home day after ThanksgivingAfter Placing An "Insane" Pizza Order For His Pregnant Wife, This Guy's Hilarious Personal Message To Store Employees Is Going Mega ViralThe nude cruise with one hard rule that applies only to menBeauty influencers are encouraging skincare enthusiasts to save their menstrual blood for a bizarre purposeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode: 2538 Engineering Cheese Through the Millenia.  Today, say "cheese."

We send off one of the greats in this episode, and despite his rather extensive movie catalog, we chose a film perhaps not well known by most: 1992's Sneakers. Using the backdrop of San Francisco and the Bay Area, Robert Redford's high-rent A-Team trapses through ducts and bypasses security systems to retrieve a serious piece of hardware. Full of action and comedy and bad running, Sneakers delivers the goods that would go on to inspire Mission Impossible and Ocean's movies.Goodbye, Robert Redford. (be bored forgery odd rot)This movie's cocktail: Cosmo's Cosmo (aka Pizza-tini)2oz Parmesan and pepperoni infused vodka4oz Tomato juiceA pinch of Basil, oregano and garlic powderMix the tomato juice with the herbs and spices and separately combine the vodka with a slice of pepperoni and an once of Parmesan cheese. Let both mixtures infuse overnight; be sure to filter out any particles.Once both mixtures are ready; combine them in a shaker tin with ice; remembering that Cosmo likes his pepperoni pizza shaken not stirred.Subscribe to us on Patreon FREE! Plus additional paid tiers with get you access to the Post Show, and more! 7-day FREE trials available :)Free - Get notification of new content$3/mo - Get access to the Epilogues where we talk about current film, plus the outtakes$5/mo - Early access to episodes$5/mo Set Rounder (Limited) - Receive a deck of Nostalgia Killers Season One poker cards$15/mo Executive Producer - Have your name shouted out for each episodeNostalgiaKillers.comFeaturing:Chuck StarzenskiBryan Sausage King of ChicagoLuc Londe Hosted on Acast. See acast.com/privacy for more information.

How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you'll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. What am I reading?The Secret Christmas Library by Jenny Colganhttps://bookshop.org/a/111301/9780063455443Guided: The Secret Path to an Illuminated Life by Laura Lynn Jacksonhttps://bookshop.org/a/111301/9780593729571https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Record Player by Daisy the Great What's for dinner?Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons3 heads of garlic2 shallots4 potatoes1 cup cauliflowerFresh thyme (minced)Olive oil5 cups chicken or vegetable broth1 cup heavy cream or full fat coconut milk Loaf of french bread 3–4 tbsp chili crispParmesan ChivesSalt and pepper Pinch of red pepper flakes1 tsp Italian seasoningInstructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! Healthy Date Candy BarsIngredients:8 large soft medjool dates1/2 cup creamy peanut butter (I use an all natural)2 Tablespoons pure maple syrup (optional for more sweetness)1/4 cup crushed pretzels (gluten-free + paleo if needed)20 whole pretzels (gluten-free + paleo if needed)1 cup dark chocolate chips (vegan + paleo if needed)1 1/2 Tablespoons coconut oilhttps://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/Shop Like a Witch/ Sustainable Consumerismhttps://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerismSupport the show

This week Cody is not there, Dave is living the dream, Jes is headed North, and Jon wants to rob people. Also, mememememe! Show Notes:  00:00 - The Beginning  01:12 - Where's Cody?  05:32 - Dave's Segment: Paterson's Premises  10:44 - Jes' Segment: One Up  22:14 - Jon's Segment: After the Last Minute  32:05 - The Ending ~~~~ Come hang out on our Discord server! Check out Jes on her Twitch channel Jenga136 for chill art vibes Check out Cody on his Twitch channel PracticalRook for gamer Cody vibes Check out Dave's other audio projects Catch Me Up and Dave's Estate Reserve Podcasts We no longer recommend bugging Jon on "Twitter" If you're REALLY bored, go to Patreon and support our timewasting efforts!

You know those trips where everything teeters on the edge and then someone steps in and changes the story? That's the energy here: a cast member who gifts a last-minute Lightning Lane before revealing a tiny hometown connection, an advisor who tracks a looming Italian air traffic strike and coaches clients through a cross-terminal sprint, and a catamaran lesson in motion sickness that turns into a masterclass in what to pack and where to keep your valuables.We bring together a chorus of travel advisors with hard-won tales from Disney to Rome, the Maldives to the Black Forest, Bologna to Istanbul. You'll hear how a simple Instagram connection became a day of Parmesan, balsamic, and prosciutto tastings with local hosts, and why those relationships matter when you want authentic food tours and reliable guides. You'll laugh at the near-miss with a five-foot barracuda, nod along to a suitcase fished from the sea, and get the candid breakdown of a traditional Turkish hamam near Hagia Sophia—steam, marble, exfoliation, and the kind of calm that follows a shock of cold water.Threaded through every story is the real value of a travel advisor: real-time problem solving, local partnerships, itinerary triage, and empathy. Whether you're planning Disney with Lightning Lane strategy, navigating strikes across Europe, booking Mediterranean cruises, or weighing a hamam experience, these insights help you travel smarter and with less stress. We close with practical takeaways, links to each advisor's specialty, and an invitation to choose the right expert for your next adventure.If these stories made you smile or scribble notes, tap follow, share the episode with a friend who needs a smarter trip, and leave a quick review so more travelers can find us. Ready to collect your own small-world moment? Let's go.Please support our show by shopping through Eagle Creek: https://alnk.to/gVNDI6N and/or feel free to donate to:http://paypal.me/TheROAMies And it means the world to us when you subscribe, rate and share our podcast. Alexa and RoryThe ROAMiesFollow us at:http://www.TheROAMies.com@The ROAMies: Facebook and Instagram YouTube and X.