Podcasts about parmesan

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hear Robert's answer to our Mens Room Question: Good or Bad, What Food Reminds You Of Home?

Our perception of smells depends on context—the same scent is experienced as delightful when labeled "Parmesan cheese" but revolting when called "vomit." Our interpretation of our circumstances often matters just as much as the circumstances themselves. Resources & links related to this episode: Life in Five Senses Get in touch: podcast@gretchenrubin.com Visit Gretchen's website to learn more about Gretchen's best-selling books, products from The Happiness Project Collection, and the Happier app. Find the transcript for this episode on the episode details page in the Apple Podcasts app. See omnystudio.com/listener for privacy information.

Cheesy and Fondue find out about counterfeit cheese. We talk about fake paneer, fake Swiss and how microchips are being used to protect Parmesan. We discuss formaldehyde, drywall and fake rice. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://www.msn.com/en-us/news/world/india-to-force-restaurants-to-disclose-if-they-use-analogue-paneer-in-fake-cheese-crackdown/ar-AA1DU5sjhttps://wtop.com/lifestyle/2018/10/formaldehyde-in-milk-lead-in-cheese-true-history-behind-us-food-system/https://gypsum.org/other-uses-of-gypsum/#:~:text=Gypsum%20(calcium%20sulfate)%20is%20recognized,white%20bread%2C%20ice%20cream%2C%20bluehttps://www.bloomberg.com/news/articles/2014-08-26/swiss-combat-counterfeit-cheese-with-dna-fingerprintinghttps://displayfakefoods.com/fake-cheese/?srsltid=AfmBOooXyCZGyy2vjt87ezwU1oUiEDuoS2wgxXDgXmj_FwHbvswKcu5phttps://www.cheese.com/blog/how-spot-fake-cheese/https://www.italiaregina.it/the-danger-of-counterfeit-cheeses/https://www.cheeseprofessor.com/blog/5-famously-fake-cheeseshttps://edible-history.com/tag/food-adulteration-2/?utmhttps://www.gutenberg.org/files/54004/54004-h/54004-h.htmhttps://interestingengineering.com/culture/microchipped-parmesan-combats-counterfeit-cheesehttps://ominthenews.com/edible-microchips-to-aid-cheese-traceability/#:~:text=The%20chips

Autumn veggie soup with lemon garlic bread Cook time: 30 minutes Prep time: 15 Serves: 6 2 tbsp sunflower oil 1 medium onion, chopped 4 cloves garlic, peeled and smashed 3 carrots, peeled and diced 1 cup chopped celery 4 bay leaves 400gm can whole peeled tomatoes 400gm can cannellini beans, drained 1 ltr water & 1 stock cube ½ tsp toasted fennel seeds 5 large spinach leaves, destalked and roughly chopped 1/2 cup kalamata olives Old parmesan rind if you have one Lemon garlic bread 6 ciabatta rolls 150 gm unsalted butter 4 tbsp chopped parsley 3 cloves garlic, crushed Zest and juice of one small lemon Flaky salt and pepper Heat the oil in a large soup pot or casserole. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. Simmer for 20 minutes before adding olives when you want to serve. Super fast and really easy. Whilst your waiting, make up the butter. Turn the oven on to 180*c Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper. Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes Serve soup with warmed lemon garlic rolls. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Key Points: • Origins: Inspired by the traditional diets of countries like Greece, Italy, and Spain. • Core principles: • Emphasis on fresh vegetables, fruits, whole grains, and legumes. • Healthy fats like olive oil and nuts. • Lean proteins—particularly fish and poultry. • Herbs and spices for flavor instead of salt. • Moderation with red wine and dairy (optional, and always in consultation with a healthcare provider).    Fun fact: The Mediterranean diet is consistently ranked as one of the healthiest diets globally due to its heart-protective benefits. The Mediterranean Diet is a way of eating based on the traditional dietary habits of countries bordering the Mediterranean Sea, including Greece, Italy, and Spain. It's renowned for promoting long-term health, especially for heart health, and is often hailed as one of the healthiest diets in the world.   The Mediterranean diet draws inspiration from the eating patterns of Mediterranean countries, where the focus has always been on fresh, seasonal, and local ingredients. It's a way of life that emphasizes balance, community, and enjoying meals together. This diet has been studied extensively and is linked to a variety of health benefits, particularly in reducing the risk of heart disease and stroke.   Fruits and Vegetables One of the hallmarks of the Mediterranean diet is an abundance of fresh fruits and vegetables. These are typically eaten in every meal, providing a rich source of vitamins, minerals, and antioxidants. Vegetables like tomatoes, spinach, and peppers, and fruits like oranges, grapes, and apples, are common. Whole Grains and Legumes Whole grains such as whole wheat bread, brown rice, and quinoa are staples. Legumes like lentils, chickpeas, and beans are also featured prominently. These foods are high in fiber, which promotes digestive health and helps maintain stable blood sugar levels. Healthy Fats Olive oil is the primary source of fat in the Mediterranean diet. It's rich in monounsaturated fats, which are heart-healthy. Nuts, seeds, and avocados also provide healthy fats, which are important for brain function and overall health. Lean Proteins Lean proteins, especially fish and poultry, are preferred over red meats. Fish like salmon, sardines, and mackerel are high in omega-3 fatty acids, which are crucial for heart health. Poultry is typically consumed in moderate amounts, and red meat is eaten sparingly. Herbs and Spices The Mediterranean diet emphasizes using herbs and spices to add flavor to dishes instead of relying on salt. Common herbs and spices include garlic, basil, oregano, thyme, rosemary, and cinnamon, which also offer additional health benefits due to their antioxidant properties. Moderation with Dairy and Wine Dairy is consumed in moderation, with an emphasis on low-fat or fat-free options like Greek yogurt and cheese (often feta or Parmesan). Wine is also consumed in moderation, usually red wine, and often with meals. It's important to note that wine should only be consumed if it's appropriate for your health and lifestyle, and always in consultation with a healthcare provider. The Mediterranean diet is consistently ranked as one of the healthiest diets globally, largely because of its heart-protective benefits. Studies have shown that people who follow the Mediterranean diet have a lower risk of developing heart disease, high blood pressure, and diabetes. It's also linked to a longer life expectancy and a lower risk of cognitive decline. In summary, the Mediterranean Diet is not just a way of eating but a lifestyle that focuses on whole, natural foods, healthy fats, lean proteins, and a moderate, balanced approach to eating. Whether you're looking to improve heart health, manage weight, or just eat more mindfully, the Mediterranean diet provides a delicious and sustainable way to nourish your body.    Scientific Benefits: • Blood sugar control: • The fiber from vegetables, whole grains, and legumes slows the absorption of glucose, preventing spikes. • Heart health benefits: • Rich in healthy fats and antioxidants, reducing inflammation and supporting cardiovascular health—a key concern for diabetics. • Weight management: • The diet is naturally lower in processed foods and sugar, promoting weight control, which can improve insulin sensitivity.     Breakfast: • Greek yogurt parfait with chia seeds, berries, and a sprinkle of nuts. • Vegetable omelet with spinach, tomatoes, and feta cheese.    Lunch: • Mediterranean salad bowl: Romaine, cucumbers, tomatoes, olives, grilled chicken, and a lemon-olive oil vinaigrette. • Hummus and veggie wrap: Whole wheat wrap with hummus, shredded carrots, cucumbers, and leafy greens.    Dinner: • Baked salmon with roasted zucchini and quinoa (season with lemon, garlic, and herbs). • Stuffed peppers with ground turkey, tomatoes, and brown rice.    Snack: • Mixed nuts with a few olives. • Cucumber slices with tzatziki.  Segment 5: Practical Tips for Getting Started (5-7 mins)    Shopping Tips: • Stick to the perimeter of the grocery store for fresh produce, lean meats, and whole grains. • Read labels: Choose olive oil-based dressings over creamy or sugary ones.    Meal Prep Strategies: • Batch cook grains and proteins for easy meal assembly during the week. • Make your own Mediterranean spice blend with oregano, thyme, garlic powder, and paprika.  

Topics:  Foolishness, Worst Advice, Burnt Toast, Parmesan Cheese, Daily Faithfulness BONUS CONTENT: What We're Listening To/Reading   Quotes: “You don't want to be connected or tethered to a fool.” “Reality is what you run into when you're wrong.” “The ultimate reality is God's Kingdom.” “I'm in trouble if I'm dependent on my emotions.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

This week, we're joined by the brilliantly warm and wildly talented Rosie Kellett - writer, food creator, and author of In For Dinner. From comforting nostalgia to weeknight saviours, Rosie takes us through her dream menu from breakfast to pudding. We get into her favourite hangover-busting salt and vinegar potato soup, a citrusy macaroni-spaghetti hybrid born out of broke London flatshares, and the pudding inspired by her Grandma Margaret's legendary raspberry cakey concoctions (somewhere between a tiramisu and a trifle).We also talk about her love for Polish sauerkraut—her desert island essential—and a pierogi-inspired soup that's become a go-to. Rosie takes us to Emilia-Romagna for some erbazzone and shares why she sees Parmesan as a kind of culinary medicine. There's big love for London favourites too, including the crisp pink dosa at Rasa, deep chilli heat at Xi-an Impressions, and perfect service at Sessions Arts Club.And then there's the Hall of Fame dish: a shrimp and scallion pancake from Piazz that, in Rosie's words, made her feel whole again. We also get into her biggest food trend icks, why certain garnishes should be banned, her failed acting career and the one word she'd love to see retired from recipe vocabulary forever (spoiler: it's “hack”).Rosie's new book In For Dinner is full of the kind of recipes you'll actually want to cook—comforting, clever, and affordable. Go order it now - https://www.amazon.co.uk/Dinner-delicious-affordable-recipes-batch/dp/152993656X Hosted on Acast. See acast.com/privacy for more information.

Holly's Headlines 7a Wednesday 4/23/25

Spring has sprung, but Chris isn't sure spring produce is actually worth the hype. So noted asparagus enthusiast Shilpa Uskokovic joins him to gush about the joys of the season. They'll also answer listener questions about ramps, managing the first few weeks of CSA season, and more.Recipes & Links:Crispy Miso-Butter Fish With AsparagusGrilled Asparagus with Tahini Super SauceCheesy Green Pea FrittersAsparagus and Endive Salad with Comté CreamCashew Chicken and Asparagus Stir-FryStrawberry-Rhubarb Galette with Buckwheat CrustBA's Best Strawberry-Rhubarb PieOur Favorite Recipes for RampsSlow-Roasted Salmon with HarissaCrispy Smashed Potatoes with Parmesan and HerbsRisotto with Mushrooms and ThymeRice Cooker Risotto Learn about your ad choices: dovetail.prx.org/ad-choices

Who are you today? It's easy to get stuck in our past identities, especially if we romanticize the person we used to be. Holding onto clothes, hairstyles, and roles that used to suit us, can block new magic from entering our lives. Are you clinging to the past? Are you reluctant to see yourself in your current authenticity? In today's conversation, allow yourself to reimagine the way you show up in the world. Don't be afraid to step into the now, the world needs the person you are today! What am I reading?The Keeper of Lost Spirits by E.M. Anderson https://bookshop.org/a111301/9780778368526Mind Magic: The Neuroscience of Manifestation and How It Changes Everything by James R. Dotyhttps://bookshop.org/a/111301/9780593541142https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Undressed by sombr What's for dinner?Creamy Tomato Tofu Pasta Ingredients:1 block tofu 1 can diced tomatoes Diced garlic2 onions1 red pepper3 tablespoons sun-dried tomatoes in olive oil 2-3 tablespoons miso1/4 cup tomato paste Fresh chopped basilFresh chopped parsley 1/2 cup half & half or milk of choice (more if needed) Red pepper flakes1/2 cup grated Parmesan cheese Salt and pepper Instructions: Preheat oven to 425 degrees. Roughly chop red pepper and onions, drizzle with olive oil and salt and pepper. Spread on a parchment lined cookie sheet, roast until tender. Blend tofu and diced tomatoes in blender. Sauté garlic and sun-dried tomatoes in olive oil, about 2 minutes. Add miso paste and tomato paste, sauté 1 more minute. Add roasted veggies and olive oil mixture to blender with tofu tomato mixture, blend until thoroughly combined, adding milk to achieve desired consistency. Return blended mixture to sauté pan, add chopped herbs, Parmesan cheese, red pepper flakes, and salt and pepper. Boil pasta according to instructions, drain, and add to sauce. Serve with crusty bread. Enjoy! Avocado Froyo BarkIngredients:2 cups plain nonfat Greek yogurt2 ripe, fresh avocados, halved, pitted, peeled & mashed (Plus more avocado for serving, if desired)2 Tbsp. honeyJuice of 2 limes1/2 cup fresh strawberry slices1/2 cup fresh blueberriesInstructions:Prepare a baking sheet by lining it with parchment paper. Set aside.In a high-speed blender combine the yogurt, mashed avocados, honey and lime juice. Blend until combined and smooth.Spread the yogurt-avocado mixture onto the prepared baking sheet using an offset spatula into an even layer.Sprinkle the yogurt mixture evenly with strawberry slices and blueberries.Freeze the yogurt bark for at least 4 hours, or overnight.Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.https://pin.it/1qXq1MurnSupport the show

Sander fischt Zander! Diesmal verschlägt es Frieder nach Brandenburg ins Naturgut Köllnitz an die Groß Schauener Seenkette. Bekannt für seine sehr guten Zanderbestände. Dass das auch so bleibt, dafür sorgt Fischereiwirtschaftsmeister Sander. Aber Sander ist nicht nur Berufsfischer, sondern auch leidenschaftlicher Angler. Zusammen mit ihm lernen wir sein Gewässer und dessen Besonderheiten kennen. Es geht um Aha-Effekte beim Luftdruck, wie Ihr aus Zanderrogen etwas macht, dass Ihr wie Parmesan reiben kann und wie Fischer und Angler gut nebeneinander auf einem Gewässer leben und was sie voneinander lernen können. Exklusive Einblicke, die Ihr so nur selten bekommt. Na los, Ihr kleinen Zanderbäckchen, drückt schon auf Play!

Extralange Folge für die Osterferien! Katharina und Daniel haben Highlights aus Köln und Studio-Exclusives dabei. Spoiler: Nicht nur beim Bestseller herrscht Uneinigkeit! Und eine Buchvorstellung bekommt im Rückblick einen besonderen Plot-Twist. Mit Bestseller-Autorin Eva Lohmann entbrennt eine Diskussion über Frauenromane (darf man das wirklich sagen?), Anti-Age-Eingriffe und Feminismus. Also – da sollte wirklich für jeden was dabei sein! Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp: 1001 Nacht https://www.deutschlandfunk.de/tausendundeinenacht Die Bücher der Folge: (00:05:05) Alberto Grandi: "Mythos Nationalgericht“. HarperCollins. Deutsch von Andrea Kunstmann. (Literarische Vorspeise) (00:09:01) Takis Würger: „Polina“. Diogenes (Bestseller-Challenge) (Diogenes (00:20::29) Cay Rademacher: „Nacht der Ruinen“. Dumont. (Tipp von Daniel und Katharina) (00:26:25) Martina Behm: “Hier draußen“. dtv. (Tipp von Daniel) (00:40:39) Eva Lohmann: „Wie du mich ansiehst. Eisele. (unser Gast) (01:06:18) A.S. Neill: „Die grüne Wolke“ (Rowohlt, nur noch antiquarisch) (01:14:28) Sarah Easter Collins: „So ist das nie passiert“. Heyne. Deutsch von Carola Fischer, Beate Brammertz, Ute Brammertz (Tipp von Katharina) Rezept für Polenta-Taler – das echte italienische Essen Zutaten 250 g Maisgrieß 2 TL Salz 80 g Parmesan 40g Butter Zubereitung Ein Liter Wasser mit Salz, einer Prise Muskatnuss und 1 Esslöffel Butter zum Kochen bringen. Die Polenta nach und nach unter ständigem Rühren hinzugeben. Immer rühren, damit es nicht klumpt. Dann die Masse bei geringer Temperatur einkochen, bis ein dicker Brei entstanden ist. Danach die Polenta vom Herd nehmen und zugedeckt für 15 Minuten quellen lassen. Den Teig danach 3 cm dick auf ein Backblech streichen und auskühlen lassen. Daraus kleine Taler ausstechen, mit Butterflocken belegen und mit geriebenem Parmesan bestreuen. Danach die Polenta-Taler 8-10 Minuten im Backofen grillen. eat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

Today I have solo episode for you, answering your questions! I recorded this last-minute when a guest rescheduled, calling on you (at the very last minute) to send me your questions, and I have to say, it was so much fun. In the episode I explore the value of moving slowly in the kitchen and answer your questions about:* bread baking and gluten intolerance* strategies for getting dinners on the table with young kids* the difference between cake flour and regular flour (and do you have to flour your pans?)* the difference between baking powder and baking soda (and can you interchange them?)* my favorite meals to cook for myself (and the joy in eating alone)* the meals that I'm currently craving* the dessert that I've been fantasizing about LINKS & RECIPES MENTIONED IN THE SHOW* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Build-a-Bowl book: https://amzn.to/3DT4PZa* Cannelle et Vanille Bakes Simple, by Aran Goyoaga: https://amzn.to/3XHjfCf* Intentional Eating podcast: https://mindbodyspiritfood.substack.com/p/intentional-eating* Eating alone post: https://mindbodyspiritfood.substack.com/p/almond-and-cassava-waffles* Podcast episode with Aran Goyoaga: https://mindbodyspiritfood.substack.com/p/aran-goyoaga* Podcast episode with Ellie Krieger: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Pea Pesto: https://fromscratchfast.com/pea-pesto/* Chipotle Chicken Tacos: https://fromscratchfast.com/chipotle-chicken-tacos/* Falafel Bowls: https://mindbodyspiritfood.substack.com/p/clean-out-the-fridge-falafel-bowls* Italian Grilled Skirt Steak with Salsa Verde: https://fromscratchfast.com/new-book-and-tuscan-grilled-skirt-steak-with-salsa-verde/* Grilled Potatoes with Parmesan and Chives: https://fromscratchfast.com/bbq-grilled-potatoes-recipe/* Rhubarb & Almond Galette: https://mindbodyspiritfood.substack.com/p/rhubarb-almond-galette-gluten-free This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Happy Aries Season to our TKOhNah faithful!!!This one is a vibe, to say the least. We get an early TKOhNah timeout for a... story time with Nisho?! We discuss Monique's recent comments on her issues with Tyler Perry after his beautiful remarks to the family of the late great Angie Stone, AITA insanity and Marvin Sapp (attempting) to make it with $40K from his congregation.Wherever you are listening from, be sure to give your birthday love to cohost KeeLowLow and the Mechanic (Editor), Nisho!!!Questions/Listener Letters:tkohnah@gmail.com

In this episode, Lisa, Jamie, and Mikey dive into a delicious lineup of must-try snacks from Target! From bold & crunchy Parmesan cheese crisps with everything bagel seasoning to irresistibly cheesy baked corn puffs, hot honey cashews, glazed doughnut almonds, and a seriously tasty turkey jerky—there's something for everyone. And the star of the haul? A game-changing creamy salsa you need to try! So hit play now, and when you're done, head over to our Foodcast page for the full list of these crave-worthy finds!

Dave is solo in studio for a skeleton crew edition of No Tangent Tuesday.Topics Covered:• Grana Padano vs. Parmigiano-Reggiano – Is Grana just a weaker Parmesan, or does it deserve its own place in cooking? Dave breaks down the real distinctions between these cheeses, how aging, terroir, and the Italian cheese consortiums impact flavor, and when you can (or can't) swap one for the other.• Can You Recreate Pizzeria Cheese Texture at Home? – A listener wants to mimic the fine, slightly clumpy grated cheese found in pizza shop shakers. Dave and Quinn dissect industrial processes, moisture control, grating methods, and how additives like maltodextrin or milk powder might help — plus why Wiley Dufresne probably already has a working prototype.• Clarifying Fresh Ginger Juice Without Magnesium Carbonate – Dave details how to clarify ginger-turmeric-galangal juice (a.k.a. “zing”) using Pectinex and citric acid, and shares the full recipe spec for the Firefly Mule served at Double Chicken Please.• Pre-Theater Food Strategy – What's the best way to eat before a show when timing is tight? From halal carts to hand rolls, the crew dissects good and bad pre-event meals, with bonus recommendations for fast, reliable options in both NYC and LA.• Cheese Powder, Moisture Content, and Anti-Caking Agents – More on shaker cheese: Dave outlines the likely industrial approach (not freeze-dried powder, but low-moisture cheese + blending and drying aids) and proposes a homebrew version for kitchen experimenters.• Shoutout: Utica Grind Red Pepper – A caller recommends a regional crushed red pepper blend that delivers on texture and coverage.All that and more, this week on Cooking Issues. Hosted on Acast. See acast.com/privacy for more information.

Pizza, Pasta und Amore - all das lies das erste der zwei Viertelfinalspiele der deutschen Nationalmannschaft gegen Italien vermissen. In der italienischen Woche betrachten Philipp und Kai nebst den Länderspielen auch die aktuelle Situation des BVB samt hoher Transfereinnahmen, verpassten Chancen und zukünftigen Talenten. Zuletzt feiern die Jungs eine Unterschrift und prophezeien den neuen Geschäftsführern von Hannover 96 eine unangenehme Zukunft. Also, Parmesan bereit halten - wir servieren feinstes Fussballhalbwissen in einer neuen Episode Phrasensport! Instagram: www.instagram.com/phrasensport.de/ Phrasensport ab sofort bei Spotify und Apple Podcast verfügbar! Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.Gern unterstützen wir dich bei deiner Podcast-Produktion.

Switch to Catholic Radio for Lent! Download our PDF, cut up the cards, and hand them out to your friends who are looking for something edifying to listen to during Lent… Switch to Catholic Radio for Lent – Download and Print ***** Good morning! On today’s show, Matt Swaim and Anna Mitchell talk to Rita Heikenfeld about more meatless recipe ideas for Lent. Other guests include Courtney Brown from Ruah Woods to discuss Theology of the Body, and Gary Michuta from Hands On Apologetics. Plus all the latest news, weather, sports, and more… ***** Prayer of St. Hilary of Poitiers Father, keep us from vain strife of words.Grant to us constant profession of the Truth!Preserve us in a true and undefiled faithso that we may hold fast to thatwhich we professed when we were baptizedin the Name of the Father, Son and Holy Spirit,that we may have Thee for our Father,that we may abide in Thy Sonand in the fellowship of the Holy Spirit.Through Jesus Christ, Our Lord. ***** RECIPES FROM RITA: WHOLE WHEAT SPAGHETTI WITH LEMON AND BASIL, TOPPED WITH SALMON AND TOASTED BREAD CRUMBS This is so yummy, and if you don’t have capers, no worries. They do lend a briny, sort of salty flavor which we love. Ingredients: Spaghetti 1/2 pound whole-wheat or regular spaghettiSeveral handfuls fresh baby spinach leaves, arugula, mixed greens – whatever – a good two cups or so 1 large clove garlic, minced2 tablespoons extra-virgin olive oil plus more for drizzling1-2 teaspoons dried basil 2-3 tablespoons lemon juice 1-3 tablespoons capers, rinsed – I used a generous 1 tablespoon and smooshed them down a bit1/2 teaspoon ea salt and pepper, plus more for seasoning Fish 1 tablespoon olive oil3-4 (4-ounce) pieces salmon For garnish: toasted bread crumbs and Parmesan Instructions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Right before it’s done, stir in greens to let them wilt a little bit. Now while the pasta is cooking, in a large bowl, stir together minced garlic, olive oil, basil, capers and lemon juice. Set aside until pasta is done. Meanwhile, cook the salmon. Drizzle a tablespoon of olive oil into a nonstick pan and get it hot over medium heat. Season fish to taste, then cook a couple minutes or so on each side – it won’t take long to cook. I usually let it cook to what I call the “cook line” before turning – look at the side of the fish and when it’s cooked halfway up, then turn. Don’t overcook!! After pasta is done, drain – just use tongs to pull the pasta and greens out of the water and let a little water cling to it – helps moisten the sauce. Put in large bowl, then add the garlic, olive oil, basil, capers and lemon juice. Toss and add salt and pepper. Drizzle with a bit more oil. Put on plates and serve salmon on top. Sprinkle with toasted bread crumbs and Parmesan. How to toast bread crumbs: Just heat a tiny bit of butter or olive oil in a skillet, stir in fresh bread crumbs until golden, stirring all the while. This only takes a couple of minutes. ***** Brady Stiller, author of Your Life is a Story Full list of guestsSee omnystudio.com/listener for privacy information.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host, Wendy Snyder, in for John Landecker, takes the side of chicken Parmesan. Segment cohost Dan Levy takes the eggplant Parmesan. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

Domino's finally cross the line and started doing a stuffed crust pizza. Will Our Heroes enjoy what Domino's, the best chain pizza crust, does in their new venture or is it too little too late for this flailing franchise. The dark empath has plenty to say about this but also he's scraping and slapping plus cheeseburger pizza in mayo? Look, we talk about the Taco Bell Live Mas Livestream disappointment as well. A jam packed ep, one section, all over. Sponsored by Mando. Control Body Odor ANYWHERE with @shop.mando and get $5 off your Starter Pack (that's over 40% off) with promo code EAT at shopmando.com! #mandopod STOP GETTING THE 6 CHEESE WISCONSIN AND GET A SHIRT INSTEAD https://100percenteat.store/ Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

The tea

Sometimes life is messy. It can be tempting to bypass these uncomfortable moments when you're trying to follow a spiritual path. But living a spiritual life doesn't mean ignoring your true feelings during times of struggle, if anything, spirituality encourages us to be even more honest about how we're showing up from moment to moment. As the world continues to become more uncertain, we must find trust and support in our communities. Solitary practices are powerful, but it's time to embrace the coven! Gathering in community for mundane and magical moments helps us to stay connected to our humanity and our spirituality. As we listen to the birds sing on this cloudy day, let's get curious about growing the communities in our lives. What am I reading?The Spoon Stealer by Lesley CreweBeyond Anxiety: Curiosity, Creativity, and Finding Your Life's Purpose by Martha BeckWhat's playing on repeat?We Didn't Start the Fire by Billy JoelWhat's for dinner?Brussels Sprouts Meatball PastaIngredients:1 lb penne pastaBrussels sprouts Precooked chicken or vegan meatballs, I used a garlic Parmesan varietySun dried tomatoes in oilDiced garlicOlive oilSalt and pepperParmesan cheeseInstructions:Preheat oven to 425 degrees. Boil water and cook pasta until al dente, drain pasta, set aside. Line cookie sheet with parchment paper. Thinly slice Brussels sprouts, drizzle with olive oil, season with salt and pepper, spread onto cookie sheet. If precooked meatballs are frozen, add them to the cookie sheet and cook with the sprouts. If meatballs are not frozen, simply heat through. In pasta pot, sauté garlic and sun dried tomatoes in oil, add cooked pasta to the oil mixture, coat thoroughly. Add roasted Brussel sprouts and meatballs to pasta, top with grated Parmesan and mix thoroughly. Enjoy! Homemade Granola Bars Ingredients:3 cups old fashioned oats 3/4 cup natural peanut butter ⅓ cup honey or maple syrup½ cup chocolate chips 2 whole eggs (use flax egg for vegan option, to make 1 flax egg, combine 1 tablespoon ground flax and 3 tablespoons water, mix) Instructions:Preheat oven to 350℉.In a large bowl, combine all ingredients and mix well.Line a 9×9 inch baking dish or pan with parchment paper.Transfer the mixture to the prepared dish or pan. Press the mixture into the pan in an even layer — the firmer you press, the better the bars will stick together. If you're using chocolate chips, sprinkle them on top, then press them down into the bars.Bake for 15-17 minutes or until the center is baked through and the edges are just starting to brown. Start checking at 14 minutes, as all ovens are different.Remove from the oven and place pan on a cooling rack.Cut into bars and enjoy!Support the show

What if the best way to experience Italy isn't through checklists and tourist attractions, but by slowing down and savoring each moment?In this episode, Paula is joined by Sonia Bozzi, entrepreneur and founder of Cultour Italia, who curates immersive culinary and cultural tours in Italy. Sonia shares her journey from growing up in the Alps of Lombardia to managing hospitality ventures across Mexico, Canada, and Italy—all of which led her to creating unique travel experiences rooted in food, culture, and community.Together, they explore slow travel, the art of truly experiencing a place, and how Emilia Romagna's food culture is built on centuries of craftsmanship. Sonia gives us an inside look at the family-run farms, vineyards, and culinary traditions of Parma and Modena, from handmade tortellini to Parmigiano Reggiano aged for generations.In this episode, you'll learn about:The meaning of La Dolce Vita and why Italians embrace slow livingWhy Parma and Modena are home to Italy's most iconic ingredientsThe importance of family-run food businesses and traditional craftsmanshipHow Sonia built a career blending food, travel, and hospitalityA simple yet luxurious Parmesan fondue recipe to try at homeIf you dream of truffle hunting in Umbria, sipping balsamic vinegar aged for decades, or learning from Italian chefs in hidden culinary schools, this episode will transport you straight to the heart of Italy.FEATURED RECIPEFonduta di Parmigiano: "It's just a sauce that is two parts cream to one part parmigiano reggiano. You heat up the cream over a double boiler and then you, you whisk the cheese in there until it becomes kind of like a nice velvety sauce. And then you can put it over pasta like or tortellini or you can be creative with it like it's so versatile."  -SoniaHELPFUL LINKSVisit Sonia's website: Cultour ItaliaCheck out Sonia's Instagram (@Cultour.Italia)Get my free Travel Planning ToolSUBSCRIBE, RATE & REVIEW If you love this podcast and want to give me your support, please leave a rating and review on Apple Podcasts. This goes a long way in helping me get in front of other culinary adventurers like you. Just open up the Apple Podcasts app and go to “In My Kitchen with Paula”. Or, in this episode, click on the 3 dots in the right corner and click on “Go To Show”. At the bottom of the show page, you can rate and review. SAY HELLO In My Kitchen creates connections one dish at a time, by exploring culture through food. I do this through unique culinary workshops, speaking engagements, and of course, this podcast. I'd love to hear from you! Connect with me in one of three ways: DM me on Instagram at @inmykitchenpaula Email me at paula@inmykitchen.ca Click to text me directly. Include your email address and I'll share my free travel planning tool!

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glás Restaurant, Hotel Doolin. This week, Martyn shared a delicious recipe for parmigiana with a radicchio and citrus salad. Ingredients: Parmigiana 5 aubergines 1 tin of tomatoes 200g Parmesan 50g basil 50ml olive oil 5 cloves of garlic 20g Parsley Stalks Salad 1 head of radicchio 1 orange 1 lemon 1 lime 50g Goats Cheese 100g pumpkin seeds Method: Start by peeling the aubergine. Peel the skins in turns, leaving some of the skin on. Then thinly slice. Lay out in layers, lightly salt each layer. Leave to rest for 15 minutes. Squeeze the water out. Fry in oil at 180 degrees until golden and crispy. Set aside. For the marinara, start by making a sofrito. Warm the olive oil in a pot with the garlic and parsley stalks. Once you start to smell the aroma of the garlic, oil and parsley add in the tomatoes. Cook out gently for about 30 minutes until it's reduced. Blitz with a hand blender until smooth. Place the fried aubergine, marinara and grated Parmesan in layers like a lasagna. Generously add the basil throughout. Keep layering until you've used all the ingredients. Bake at 200 until crispy on top. For the salad, roughly chop the radicchio and set aside. Now peel the citrus and roughly chop. Mix with some olive oil and salt and black pepper. It might need some vinegar to balance. Add the goats cheese and seeds to the salad mix. Dress with the citrus mix. Season generously with salt and black pepper. To serve: A nice big spoon of parmigiana with a hefty spoon of the salad. Great with some fresh bread. Background image (c) by goir from Getty Images Pro via Canva and aesthetic squiggle line (c) by Sandi Dwi Prasetyo from Sandidwipr via Canva

Tonight, let's drift off to sleep with a soothing exploration of lasagna. This beloved layered pasta dish has a rich history, from its ancient origins to its modern variations enjoyed worldwide. Whether you prefer a classic Italian recipe or a cheesy American twist, this episode will lull you into relaxation with all the delicious details—minus the calories. So, tuck in, unwind, and let the gentle narration guide you to restful slumber. For more bedtime stories, visit icantsleeppodcast.com. Show Notes: ⏳ Timestamps 00:00 Welcome to the podcast 00:32 Intro to lasagna 01:26 Etymology 04:34 Origins and history 04:41 Variations 08:34 Intro to ragù 09:33 Varieties 10:58 History 13:20 Béchamel sauce 13:33 Adaptations 14:50 Variants 15:03 Uses 15:46 Ricotta 17:16 History 18:40 Mozzarella 20:00 Etymology 20:19 Types 21:46 Parmesan intro 23:16 Production 28:03 Industry 29:14 Consumption 30:23 History

What if you could create indulgent meals at home—without spending hours in the kitchen?We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.By the end of this episode, you'll:Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or lessTreat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!***Links:Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty KitchenSheet pan roasted sausage and grapes by Sheela Prakash for The KitchnAnd Smitten Kitchen's harvest roast chicken, olives, and grapes Justine Doiron's spicy tomato beans with hot honey Garlic and lemon buttery beans from The Mediterranean DishCarbonara in a jar from GrubstreetCheese fondue night from The Kitchn 5-ingredient chocolate mousse from Nagi Maehashi (with video too!)Silken tofu chocolate mousse from As Easy As Apple PieSkillet chocolate chip cookie by David Turner from King Arthur Baking ***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...

Today's recipe is Garlic Parm Wing & Pasta Sauce.Here are the links to some of the items I talked about in this episode: #adLarge Sauce PanFlat WhiskLiquid Measuring CupBox GraterColanderIG: @COOKtheSTORYTT:  @COOKtheSTORYAll New Chicken CookbookThis episode was also published in June, 2023Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

We all love a good story, but sometimes the stories we tell ourselves aren't very helpful. What tales have you been spinning? They might be old stories, new stories, but are they true stories? Sometimes our lives are dictated by false narratives that create limiting behaviors, ultimately dulling the magic within. Many of us carry these limiting narratives with us for decades! It's time to write a new story, one that allows your brilliance to shine through. As we trek through the snow on this chilly morning, start to craft a newer, truer, and more magical chapter of your life. What am I reading?The Door-to-Door Bookstore by Carsten HennForest Magic: Rituals and Spells for Green Witchcraft by Nikki Van De Car and illustrated by Elin ManonWhat's playing on repeat?No Sleep Till Brooklyn by the Beastie Boys What's for dinner?Mashed Potato Bowls5 lb bag potatoes 4 tablespoons butterMilk (enough to make potatoes creamy)Salt and pepper Ground plant-based “meat” or ground chicken or beef 1 onionGarlic (as much as you want) 8 oz mushrooms Worcestershire sauce (to taste)Coconut aminos or soy sauce (to taste) Frozen broccoli Fresh Parmesan cheeseInstructions: Preheat oven to 400 degrees. Line cookie sheet with parchment paper, roast frozen broccoli for 15 minutes. Remove from oven, drizzle with olive oil, salt and pepper, roast for another 15 minutes. Peel potatoes, boil in salted water until fork tender. Coat pan in a tablespoon or two of olive oil, add the onions and sauté for 5 minutes, or until starting to soften. Add garlic, sauté another minute. Add mushrooms, sauté until lightly browned. Add “meat”, Worcestershire sauce and soy sauce, sauté until browned through. Mash or blend potatoes, add butter, milk, and salt and pepper to taste. Assemble bowls with a base of potatoes, top with “meat”, broccoli, and grated Parmesan cheese. Enjoy! Chocolate Covered OrangesIngredients:4 clementines, peeled and separated into slices½ cup dark chocolate chips, melted 1 teaspoon coconut oi2 tablespoons chopped pistachiosInstructionsLine a baking sheet with parchment paper.Separate clementines into slices, removing any of the white stringy pieces.In a small microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30 second increments until chocolate is melted, stirring between each time interval.One at a time, dip each of the clementines into the melted chocolate until approximately one third to one half of the slice is covered. Place on the parchment paper and sprinkle with some chopped pistachios until the chocolate portion is lightly covered. Continue until all of the slices have been completed.Place the parchment lined baking sheet in the fridge until the chocolate has fully hardened, approximately 15-20 minutes.Eat immediately, or store in a covered container in the fridge to prevent the clementines from drying out.Support the show

Happy feast of St. Marianne Cope! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Matthew Bunson to discuss her extraordinary work with the lepers of Hawaii. Other guests include Rita Heikenfeld with more winter comfort food recipes using ingredients mentioned in the Bible, and Gary Michuta from Hands on Apologetics. Plus news, weather, sports and more… ***** St. Marianne Cope Prayer Lord Jesus, you who gave us your commandment of love of God and neighbor, and identified yourself in a special way with the most needy of your people, hear our prayer. Faithful to your teaching, St. Marianne Cope loved and served her neighbor, especially the most desolate outcast, giving herself generously and heroically for those afflicted by leprosy. She alleviated their physical and spiritual sufferings, thus helping them to accept their afflictions with patience. Her care and concern for others manifested the great love you have for us. Through her merits and intercession, grant us the favor which we confidently ask of you so that the people of God, following the inspiration of her life and apostolate, may practice charity towards all according to your word and example. Amen. Source: St. Marianne Cope Shrine and Museum, Syracuse, NY ***** RECIPES FROM RITA: GARLIC PARM CHICKEN BITES INGREDIENTS 1 generous tablespoon minced garlic (3 large cloves) or more to taste Parmesan cheese, grated fine OR (about 1/3 cup OR 1/3 cup store-bought grated fine – my preference for this recipe), plus more for serving 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination 1 teaspoon salt 1/2 teaspoon pepper 4 tablespoons unsalted butter, divided – if using salted reduce salt to 3/4 teaspoon Red pepper flakes, for serving (optional) INSTRUCTIONS Cut boneless chicken into 1-inch pieces. Place in a large bowl, add salt and pepper, and toss to coat. Melt 2 tablespoons butter in skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side and cooked through, about 2 minutes more. Transfer the chicken to a plate. Melt 1 tablespoon of butter in the skillet and repeat cooking the remaining chicken. Transfer to the same plate. Reduce the heat to low. Add the remaining 1 tablespoon butter, garlic, chicken, and any accumulated juices on the plate to the skillet. Cook until the butter melts and the garlic is fragrant, only about 1 minute. Remove the skillet from the heat, add the Parmesan cheese, and toss to coat. Garnish with more Parmesan cheese, and red pepper flakes if desired. ***** Brady Stiller, author of Your Life is a Story Full list of guestsSee omnystudio.com/listener for privacy information.

The first courgettes from the garden are cause for a celebration. Not so the marrows that sneak up on you later in the season when you are heartily sick of grilled courgette and the neighbours are getting tired of you offering them as gifts! Here's some surprising and delicious ways you can use them. Creamy salad or steak sauce Makes about ¾ cup Ingredients 1 cup chopped raw courgette ¼ cup olive oil (or use iced water) Handful of basil leaves or parsley or other herb you like Decent squeeze of lemon juice or some other acid like vinegar Salt & pepper Parmesan cheese (optional) Method Blend it all together to a creamy, light green sauce and pour over salads or bbq meats. Store in the fridge for up to a week. Fresh fruit ice cream Freeze chopped courgette and use equal portions of it with a frozen fruit (berries or mango are good) to blend to a smooth gelato-like ice-cream. Feel free to add some sugar or other flavourings and/or some liquid (not too much!) like coconut milk or cream / cream / water to help the blender out. Best eaten straight away and from a cone. Smoothies A lot of people load up smoothies with banana from the creaminess, but frozen courgette does the same without the sugar. Magic! Somebody also told me that you can make jam with them but I've yet to test this theory :) LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nancy, who has been chef at Mangia as it has grown over the years, does the ordering on a daily basis. It is nothing for her to order 300 pounds of chicken à per day. To say that chicken is popular is an understatement. This salad, in particular, is a hit at lunchtime. 

Send us a textPaige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach.Have you ever eaten a meal while away on vacation and tried to recreate it when you got back home? That's how Paige developed this eggplant parmesan recipe. The key is a delicious homemade marinara sauce, made with love. Paige's advice is to take your time and allow it to simmer for hours to bring out the flavour. Paige has channeled her love for the beach into her podcast, The Beach Speaks. She and her guests share stories of the human connection to the beach - the times they've enjoyed at beaches around the world, environmental concerns related to the water and shorelines, great beach reads and lots more. Be sure to tune into The Beach Speaks and follow Paige on her social media accounts. Episode Links~~~~~ The Beach Speaks Podcast~ Eggplant Parmesan Recipe~ Limoncello Episode~ Limoncello Recipe~ Limoncello Tiramisu Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Bored of the same old side of steamed or roasted broccoli? Let's change that! Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! By the end of this episode, you'll discover:A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostiniTune in now and discover how to make broccoli the most exciting part of your plate! ***Links: Three ingredient smashed crispy Parmesan broccoli from Live Eat LearnRoasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they're more popcorn-sizedSonya's sheetpan crispy harissa tofu, chickpeas, and broccoliRoasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena CalderoneQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT CookingHetty Lui McKinnon's broccoli, date, and pistachio saladPecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen's broccoli melts for something similarAlice Waters' long cooked broccoli from The Art of Simple FoodRoasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here's the same recipe via the Baltimore Sun***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

It's the annual parade of Bonus Bits - things this year's guests said that I couldn't fit into their episodes, and/or weren't about language, but now is their time to shine. We've got tricorn hats, changing your dog's name, Boston cream pie, parmesan vs vomit, the placebo effect's negative sibling, the universal blank, headache poetry and bawdy riddles. And more! Thanks to, in order of appearance: Joanna Kopaczyk, Juliana Pache, Ben Zimmer, Stacey Mei Yan Fong, A.J. Jacobs, Zazie Todd and Caroline Crampton. Visit theallusionist.org/bonus2024 for the transcript of this episode, more information about the topics therein, links to all the guest and their original episodes, and all the previous years' bonus episodes. Content note: this episode contains mentions of cancer and death, and anti-fat culture - but I tell you when that section is about to start, so you can skip ahead by five and a half minutes if you need to. To help fund this independent podcast, take yourself to theallusionist.org/donate and become a member of the Allusioverse. You get regular livestreams with me reading from my ever-expanding collection of dictionaries, inside scoops into the making of this show, and watchalong parties - coming up, we've got Great Pottery Throwdown 2025, and Cold Comfort Farm (1995). And best of all, you get the company of your fellow Allusionauts in our delightful Discord community. And go to theallusionist.org/events for information about the Allusionist's big 10th birthday live show in Vancouver BC on 12 January 2025. This episode was produced by me, Helen Zaltzman, with music and production assistance from Martin Austwick of palebirdmusic.com. Find @allusionistshow on Instagram, Facebook, YouTube, Threads, Bluesky, TikTok, etc. Our ad partner is Multitude. If you want me to talk about your product or thing on the show, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by:• Rosetta Stone, language-learning programs available for 25 different languages. Allusionist listeners get 50% off lifetime memberships at rosettastone.com/allusionist. • Audio Maverick, a new 9-part documentary podcast from CUNY TV about radio maven Himan Brown. Hear about the dawn of radio and Brown's remarkable career, via archive footage and new interviews with audio mavericks, by subscribing to Audio Maverick in your podcast app.• Squarespace, your one-stop shop for building and running your online forever home. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.• Rocket Money, the personal finance app that helps find and cancel your unwanted subscriptions and monitors your spending. Go to rocketmoney.com/allusionist to save money and lower your outgoings.Support the show: http://patreon.com/allusionistSee omnystudio.com/listener for privacy information.

Join Paula's manager, Bonnie Burns aka Captain Crinkle, Paula Poundstone, Adam Felber, and former pod producer Toni Anita Hull for Captain Crinkle's sage advice. This week: "My boss doesn't think I'm management material," A teen who doesn't socialize, Parmesan cheese and updates!  Become part of the show.  Email your questions to dearcrinkle@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Jesse Eisenberg (A Real Pain, The Social Network, Now You See Me) is an Oscar-nominated actor, writer, and producer. Jesse joins the Armchair Expert to discuss not being cool enough to smoke, receiving a cease and desist letter as a kid from Woody Allen, and how community theater was his outlet for being an incredibly anxious child. Jesse and Dax discuss their saddest film wardrobe experiences, the Parmesan cheese version of Cyrano, and where movie roles rank on Maslow's Hierarchy of Needs. Jesse explains the very strange economy of promoting a movie, the Freudian breakdown of his characters in A Real Pain, and the solace of writing.Follow Armchair Expert on the Wondery App or wherever you get your podcasts. Watch new content on YouTube or listen to Armchair Expert early and ad-free by joining Wondery+ in the Wondery App, Apple Podcasts, or Spotify. Start your free trial by visiting wondery.com/links/armchair-expert-with-dax-shepard/ now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's guest is designer of Libertalia, Ethnos and Dogs of war, Paolo Mori. We talk about winning awards, failed production and Parmesan cheese...but which games did he choose?  Briscola Chiamata  Samurai  Memoir 44   Risk Europe    ChallengersBecome a supporter of this podcast: https://www.spreaker.com/podcast/five-games-for-doomsday--5631121/support.

What comes to mind when you hear the word cozy? Wooly socks? Soft blankets? Roaring fireplace? Have you ever considered that coziness might actually run deeper than candles and cocoa? In this episode, we'll look at coziness as a means of self-discovery and self-love. We'll explore how identifying your specific brand of cozy, can actually deepen your practice and bring greater levels of contentment and pleasure to your days. As you listen to the rain pouring down, grab a hot drink and ponder how to infuse more coziness into your life. What am I reading?The Full Moon Coffee Shop by Mai Mochizuki and Jesse Kirkwood (translator)Cozy: The Art of Arranging Yourself in the World by Isabel Gillies What's playing on repeat?Christmas (Baby Please Come Home) by U2What's for dinner? Classic Minestrone SoupIngredients:1 tablespoon olive oil1 small yellow onion, diced¾ cup carrots, diced2 sticks celery, diced4 cloves garlic, minced4 tablespoons tomato paste5 cups vegetable broth15 oz. crushed tomatoes14.5 oz. diced tomatoes, undrained1 teaspoon Worcestershire sauce1 teaspoon hot sauce15 oz. red kidney beans, drained15 oz. can cannellini beans, drained1 ½ cups zucchini, diced. About 8 oz.1 cup green beans, fresh or frozen3/4 cup ditalini pasta, see notesSalt/pepperParmesan Cheese, grated1 teaspoon dried parsley1 tsp oregano1 tsp basil1 tsp mustard powder1 pinch red pepper flakes, optionalInstructions:Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celeryand soften for 5 minutes.Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.Add the broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.Add the red/white beans, zucchini, and green beans.Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.Ladle the soup over the pasta and serve with Parmesan cheese. https://pin.it/3Hj7ei9uFSnickerdoodle CobblerIngredients:1/3 cup unsalted butter melted3/4 cup whole milk2 teaspoons vanilla extract 1 1/2 cups sugar1 1/2 cups flour2 1/4 teaspoons baking powder3/4 teaspoon salt2 teaspoons cinnamon1 1/2 cups brown sugar packed1 1/2 cups hot waterTopping:1/4 cup sugar1/2 teaspoon cinnamonInstructions:Preheat oven to 350°F. Spread melted butter in a 9×13 baking pan.Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.Gently pour hot water over the batter and sugar.Bake for 30-35 minutes until golden brown and mostly set.Mix topping sugar and cinnamon; sprinkle over hot cobbler.Let cool slightly before serving.Support the show

Aging… it happens to all of, it's one of life's great equalizers. And yet, many of us carry a deep-seated shame at the mere suggestion of getting older. Why do we fight it so? And how are you handling the pressure to fight the clock? In today's episode, we'll explore questions to ask oneself before succumbing to the anti-aging narrative so pervasive in our culture. As we wander through the woods on this frigid morning, reflect on the insidious ways you might be handing over your life force in the pursuit of the fountain of youth. With deeper practice, is it possible to embrace your face? What am I reading?Christmas at Little Beach Street Bakery by Jenny ColganThe Angel Numbers Book: How to Understand the Messages Your Spirit Guides Are Sending You by Mystic Michaela What am I playing on repeat?Gotta Get Away The Offspring What's for dinner? No Boil Pasta Bake16 oz pasta2 16 oz jars pasta1 cup waterVegan chorizo or sausage or roasted chicken Frozen broccoliMozzarella cheese Parmesan grated Instructions:Preheat oven to 400 degrees. Spread 1/2 cup of sauce to bottom of a 9x13 inch pan. Pour in dry pasta, pasta sauce, water, protein, and broccoli. Stir together until all the pasta is coated. Top with cheese. Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 15-20 minutes, until pasta is soft and cheese is browned and bubbly. Enjoy! Chocolate Protein Balls1 1/2 cups no stir creamy peanut butter1/2 cup honey1 cup rolled oats1/2 cup chocolate protein powder1 tablespoon cocoa powder1/8 teaspoon salt1/2 cup mini chocolate chipsInstructions:Add the creamy peanut butter, honey, oats, chocolate protein powder, cocoa powder, salt, and mini chocolate chips to a large mixing bowl.Use a rubber spatula to mix the batter thoroughlyLine a baking sheet with wax paperUse a mini cookie scoop (1.5 tablespoon sized) or spoon to transfer balls of batter onto the wax paper lined baking sheetRoll each protein ball with your hands to form the shapePlace the cookie sheet with the protein balls on it in the fridge for up to an hour, or until the balls are firm toSupport the show

[SEGMENT 2-1] Pardon Fallout 1 A few comments about Joe Biden from my X feed: Eric Methany: Joe Biden is not your Grandpa. He's not a sympathetic old man. He's a worthless government-leech who has never held a real job; showered with his daughter; used his crack-addicted son to sell the family name abroad; used his influence to strongarm a Ukrainian investigation into his family's corrupt dealings; he opened our border to 9 million illegals; abandoned Americans in Afghanistan; sent your tax dollars to Ukraine while your cost of living skyrockets at home. Miranda Devine: We always knew Joe Biden would pardon his son Hunter, no matter how many times he promised he wouldn't.  So it is fitting that one of the final acts of this mendacious president before leaving office was to break yet another promise to the American people.  The man who weaponized the justice system against Donald Trump now claims his pampered son was “selectively, and unfairly, prosecuted. It is clear that Hunter was treated differently…. singled out only because he is my son.” It's true that Hunter was singled out — for favorable treatment. He and his father were protected by the DOJ, FBI, IRS, State Department and CIA while selling Joe's influence to China, Ukraine, Russia etc. In an amusing twist, the president explained away all his lies to the American people by lying about his lying: “For my entire career I have followed a simple principle: just tell the American people the truth.” Todd Starnes: Biden's DOJ ordered a 75-year-old, pro-life Catholic grandmother to report to prison before Thanksgiving because she prayed outside an abortion clinic. Paulette Harlow was ordered to serve a two-year prison sentence. Meanwhile, President Biden pardoned his son Hunter for crimes he committed or may have committed going back 10 years. This is why the Deep State must be destroyed. Are you paying attention, America? Benny Johnson: Insane to watch the Democrat Party atomize and destroy itself overnight. With Joe Biden's pardon of Hunter the entire game is up. Mask off. Democrats are an elite cabal of parasites who grift off public office to enrich & protect themselves The DNC is a Ponzi scheme It's over Democrats call themselves the party of law and order. Anybody believe this?   Never forget: while Hunter was selling access to “the big guy,” Joe Biden's administration sent SWAT teams to the homes of prolifers; recruited spies in Catholic parishes; treated parents as domestic terrorists; and prosecuted Trump. The most lawless administration in history   Wrap your head around this. President Trump was impeached over wanting to look into the crimes Joe Biden just pardoned Hunter for.   Biden said “I have watched my son being selectively and unfairly prosecuted1”. Can you believe that?  [SEGMENT 2-2] Pardon Fallout 2 [X] SB – Democrats saying no one is above the law [X] SB – Leftist woman wants Biden to pardon everybody [X] SB – The View discussing the pardon Why lie about it I'd stop calling it a lie Similar situation; didn't have a drug problem     Decency was on the ballot. Remember that's what they claimed when Biden won the election. Now, let's get into the Hunter Biden Laptop from Hell. A 630-page dossier documenting 191 sex crimes, 128 drug crimes, and 140 business crimes. And what does Biden do? “Oh, no problem, son. Here's a pardon. Pass the Parmesan!”  [SEGMENT 2-3] Pardon Fallout 3 [X] SB – Scott Jennings on pardon Brain-rotted; LOL Fine with defending it Fine with lying about it He wasn't lying       I know many Americans are outraged at Biden's pardon of Hunter. But the pardons by Biden are just beginning. He must cover EVERYONE in the food chain before he is done. And it will prove beyond a shadow of a doubt how deep the conspiracy goes. I said for months that Kamala Harris might get the job of doing the dirty work Biden now finds himself doing. But she didn't win the election, which would have eliminated the need for pardons. But worse, she didn't do well enough to get the nod to be made president by the cabal. If Harris had earned that right, the cabal would have removed Biden completely—something that should have been done anyway by the 25th Amendment. Instead, they were forced to keep the old fool, and he would have to do his own dirty work. Ladies and gentlemen, welcome to “Deep State Unplugged,” where we dissect the swamp one scandal at a time! Today's topic: Presidential pardons—or as Joe Biden calls them, “Get Out of Jail Free Cards.” Now, folks, I know many Americans are hotter than a jalapeño at a Texas barbecue over Biden's pardon of Hunter. But let me tell you—Hunter's just the appetizer in this buffet of immunity. Joe's just warming up his pen! And trust me, the pardon train is leaving the station, packed tighter than Kamala Harris' cackle at a bad punchline. Biden can't stop at Hunter. Oh no, my friends, there's a whole food chain of swamp critters he needs to protect. Who's on the menu? Let's start with:John “Spy Gate” BrennanJames “Perjury Under Oath” ClapperJamie “Constitution? What Constitution?” RaskinAdam “Mr. Impeachment” SchiffThe 51 intel officers who couldn't find the truth with both hands and a flashlightThe Capitol Hill police who moonlighted as “tour guides” on January 6thAnd of course, Fauci and Birx—our favorite duo from the COVID Chronicles.And it's not just these headliners, folks. Biden's working overtime to create a shield big enough to cover the entire DOJ. Yep, blanket immunity, folks—thicker than the fog in San Francisco. And what does this prove? That the conspiracy runs deeper than the Mariana Trench. [Pause for dramatic effect] Here's the thing: Historically, presidents have handed out pardons like Oprah gives out cars. Nixon? Pardon. Clinton? He pardoned his brother, his friends, and his buddy Marc Rich. Heck, Clinton's list was so long, they had to print it in volumes. But Biden? He's taking it to a whole new level. He's not just pardoning cronies; he's pardoning the very machinery of corruption. Now, let's get into the Hunter Biden Laptop from Hell. A 630-page dossier documenting 191 sex crimes, 128 drug crimes, and 140 business crimes. And what does Biden do? “Oh, no problem, son. Here's a pardon. Pass the Parmesan!” But don't be fooled, folks. While Joe plays the “Doting Dad” routine, the puppet masters behind him are plotting like the villains in a Bond movie. These aren't amateurs—they're PhD-level schemers trying to keep the Deep State afloat after Trump's re-election hit them like a wrecking ball. And here's the kicker: Imagine a government where Trump's team—people like Elon Musk with his AI superpowers—start dissecting every bill, every deal, every dirty secret. It's like handing Sherlock Holmes a magnifying glass with Wi-Fi! Meanwhile, Biden's over here waving his pardon pen like a white flag at the Alamo. His message to America? “I gave you the finger once, and I've got nine more where that came from!” [Pause for a breath] But here's the silver lining, my friends: The more brazen they get, the more they expose themselves. Biden pardoning Hunter after swearing he'd never do it? That's not just a lie—it's a neon sign flashing, “I'm guilty, and I know it!” So buckle up, America. The swamp is deep, the conspiracies are wide, and Biden's pen has a lot of ink left. But Trump's team isn't just draining the swamp—they're bringing in industrial pumps. And when it's all said and done, we'll finally see just how dirty the water really is. Thanks for tuning in to “Deep State Unplugged.” Stay sharp, stay skeptical, and stay tuned, because the truth train is just getting started!  [SEGMENT 2-4] Pardon Fallout 4   Seriously, which lie will be the one that finally snaps you? Which rationalization are you using this time? Don't worry; I've prepared a handy list of greatest hits to help jog your memory. Consider the psyops that happened, and that led to this very moment:  Hunter's Laptop? Russian disinformation.The 2020 Election? The fairest and most secure in history.January 6th? An “insurrection” orchestrated by Trump himself.COVID? A death sentence. The vaccine? Flawless! Just ask the myocarditis stats.The Virus? Oh, totally from a fish market in Wuhan. Nothing to see here.The DOJ? You can trust them—they never lie!Inflation? Transitory, remember? Don't mind your grocery bill.Afghanistan? A huge success. Ignore the footage of people clinging to planes.The Border? Secure. Because who doesn't love 10,000 migrants pouring in daily?Biden's Brain Farts? Jetlag. Or a cold. Or was it both?Hunter's Pardon? Never happening... until it did.And let's not forget, for good measure, Trump is Hitler. Because apparently, you can't end a Democratic lie-fest without invoking the guy living rent-free in their heads. So, here we are, folks. Hunter Biden gets a pardon, and Joe gets to play the doting dad while sticking it to justice yet again. Meanwhile, you—dear Democrat listener—get to twist yourself into another logical pretzel to explain why this time, it's different.    Become a supporter of this podcast: https://www.spreaker.com/podcast/the-kevin-jackson-show--2896352/support.

Chef Joyce Doughty has some delicious twists on Thanksgiving side dishes.( Joyce Doughty, 123rf)“Isn't it warm? Isn't it cozy? Side by side … by side.”Those famous lyrics from Stephen Sondheim might readily be borrowed each Thanksgiving Day, because while the turkey may be the centerpiece of the table, it's the side dishes that see the most traffic.“You want your plate to be beautiful,” said Joyce Doughty, celebrated chef and bestselling cookbook author. “And so, I always think we need something red on the plate.”Which led a delicious conversation with Morning Edition, as they dove into cranberries, a holiday twist on coleslaw, green beans, a game-changing sweet potato dish, and a secret ingredient to add to her pecan pie recipe.“I couldn't believe how fantastic that pie was,” said Doughty.The chef also brought along some items to taste and brought along a couple of recipes which we're sharing below.Sweet and Moist Cornbread  1 cup milk 1 cup cornmeal ½ cup butter, room temperature ½ cup sugar 2 eggs (beaten) ½ teaspoon salt 2 teaspoons baking powder ½ cup flour Combine milk and cornmeal in bowl and let sit for at least 30 minutes, stirring occasionally.In another bowl cream together the butter and the sugar, then add the beaten eggs and all the remaining ingredients, including the cornmeal mixture. The mixture will be on the thin side.Pour into a 9x9 of 7x11 inch greased pan and bake in a preheated 350 oven until toothpick inserted in the center comes out clean.Cream Cheese Biscuits (with variations) This will become your go-to recipe for a quick bread.  The biscuits also make the perfect base for shortcake.  The recipe doubles easily. 2 cups flour 1 tablespoon sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ stick (4 tablespoons) chilled butter 4 ounces chilled cream cheese 1 cup buttermilk In a large bowl combine dry ingredients, PLUS any extras you may wish to include (see note below). Grate cold butter over dry ingredients (on largest holes possible) and toss gently to coat and separate butter with flour. Then add the cream cheese, breaking into small pieces. Work with fingers to break pieces down further and incorporate throughout the flour, creating a crumbled mixture with both larger and smaller crumbles. Do not overwork. Pour the buttermilk over the crumbled mixture and gently stir and work with hands in the bowl until the dry ingredients are wet and gather into a ball. Do not knead. Simply press firmly into a ball and then take to a floured counter.For nine larger biscuits, shape the dough into a square about one inch thick. Press evenly across the thickness and try and create the squarest corners possible. Cut the square into thirds (both lengthwise and crosswise) to create nine portions. For 12 portions shape into a slightly larger rectangle and cut 3x4 strips.Place onto baking sheet and brush with some melted butter or cream. Bake in the center of the oven for 12-15 minutes depending on the size of the biscuit you have cut. Try not to over bake.Serve immediately or store in an airtight container and serve at room temperature. Biscuits can also be frozen but be sure and bring to room temperature before serving. They can also be warmed gently in the microwave.Herbed biscuits:  Add two tablespoons of fresh herbs, finely minced) to the dry ingredients.  Thyme and parsley are my favorites.  Rosemary is nice as well but use a little less and make sure it is very finely minced.  Feta and green onion:  Add ½ cup thinly sliced green onions (or ½ cup minced chives) to the dry ingredients and ½ cup crumbled feta cheese when adding the cream cheese.  The grated rinds of oranges and lemons can be added to the flour mixture.  Cranberries and nuts are a festive change, and all should be added with the dry ingredients first.  Parmesan, Garlic and Maple Roasted Sweet Potatoes  2 large orange-fleshed sweet potatoes (about one pound each and even in shape, if possible) 3 tablespoons butter, melted ¾ cup grated parmesan (or shredded parmesan chopped a little more finely) ½ teaspoon black pepper ¾ teaspoon salt 2 teaspoons Italian seasoning 1 tablespoon brown sugar 2-3 large cloves garlic, finely minced (or pressed) ¼ cup maple syrup 2 ounces thin bacon, sliced thinly (or ¼ cup real bacon bits) Combine parmesan, salt and pepper, Italian seasoning and garlic in small bowl and mix well. Set aside.Wash and dry the sweet potatoes (peeling is optional). Slice into 1/8-inch rounds, discarding ends. Shingle on parchment-lined baking sheet, overlapping slightly. Brush with melted butter.Sprinkle the cheese mixture evenly over the potatoes and then drizzle with the maple syrup.Take to preheated 400-degree oven and bake for 15 minutes. While that is baking for the first period, cook the bacon pieces in a small pan and cook maybe halfway (enough to remove most of the fat) and drain off the fat. After the potatoes have cooked for the first period, remove from oven and sprinkle with the bacon bits. Return to oven and bake an additional 10 minutes.Transfer shingled potatoes to a shallow serving dish, stacking layers of shingles on top of each other as needed. This can be made ahead and then reheated in an air fryer or oven.Find reporter George Prentice @georgeprenCopyright 2024 Boise State Public Radio

Bored housewife seduces hot pizza guy for free pizza, but is desire worth $29.99? Do I have your attention yet? This short film was fantastic! It was cheesy, gooey, funny, and full of parmesan and tomato sauce. This was such a fun interview and I hope that one day you can all watch this short film. Pizza Anytime Ingredients For the Parmesan Salt ¼ cup freshly grated Parmesan cheese 2 Tbsp. kosher salt For the cocktail 1 Tbsp. everything bagel spice mix, plus more for garnish 2 oz. vodka 4 oz. marinara sauce ¾ oz. fresh lemon juice ⅛ tsp. hot sauce 1 lemon wedge Parmesan Salt Pork pepperoni slice and lemon wedge, for garnish Directions The Parmesan Salt In a small bowl, combine the Parmesan and salt. Using the tips of your fingers, smoosh the salt and cheese together until evenly mixed. (Alternatively, you can use a spice grinder or mortar and pestle, if available.) The cocktail In a glass or small bowl, combine the everything bagel spice and the vodka. Let sit for 10 minutes to infuse, then strain the vodka through a fine-mesh strainer into a shaker, discarding the solids. Add the marinara sauce, lemon juice, and hot sauce. Shake briefly, without ice, to combine. Use a lemon wedge to moisten the rim of a tall glass and then dip it in the Parmesan Salt to coat the rim. Fill the glass with ice and pour in the contents of the shaker. Garnish with a pepperoni slice and a lemon wedge on a pick and sprinkle some everything bagel seasoning over the top. Serve with a bubble tea straw. the camera cuts to his face looking stupid as hell. cheese drips, a glob of it. you feel aroused, but confused. As always, drink responsibly and with others. Follow or subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

On today's episode of The Wholesome Fertility Podcast, I speak to longevity expert Leslie Kenny. @lesliesnewprime   Leslie shares her personal journey of overcoming autoimmune diseases and infertility through patient empowerment and alternative therapies. She emphasizes the importance of partnering with doctors and exploring alternative treatments that resonate with individuals. Leslie's story highlights the power of lifestyle changes, such as an anti-inflammatory diet and the use of anti-aging molecules like spermidine in improving health and reversing the aging process.    Our conversation covers the topic of spermidine and its role in healthy aging. Spermidine is a compound found in our diet and produced by our gut biome. It is correlated with healthy lifespan and can be obtained from plants and fermented foods. Our conversation also touches on gluten-free options for spermidine, the importance of fiber in the diet, and the potential benefits of systemic enzymes.    Leslie also shared her personal experience with hypothyroidism and the importance of finding a doctor who will help you uncover solutions for your reproductive health.    Podcast Takeaways: Partnering with doctors and exploring alternative treatments can empower patients to take control of their health. Lifestyle changes, such as an anti-inflammatory diet, can have a significant impact on autoimmune diseases and overall health. Anti-aging molecules like spermidine and rapamycin have the potential to slow down the aging process and improve fertility. Maintaining a balanced hormonal system is crucial for reproductive health and overall well-being. Spermidine can promote cell renewal and recycling. Spermidine is correlated with healthy lifespan and can be obtained from plants and fermented foods. Fiber is important for the gut biome to produce spermidine. Finding a doctor who believes in you and is willing to explore your symptoms is crucial.   Guest Bio:   Leslie is a longevity expert, and co-founder of the prestigious Oxford Longevity Project, a non-profit that brings scientists together to discuss breakthroughs around the science of ageing and autophagy, which is our body's natural cell recycling system.   www.oxfordhealthspan.com - Use coupon code WHOLESOMELOTUS for 15% off all items!   https://www.instagram.com/lesliesnewprime/ https://oxfordlongevityproject.org       Learn more about my new book “The Way of Fertility” here: https://www.michelleoravitz.com/thewayoffertility   For more information about Michelle, visit: www.michelleoravitz.com   The Wholesome FertilityFacebook group is where you can find free resources and support:   https://www.facebook.com/groups/2149554308396504/   Instagram: @thewholesomelotusfertility   Facebook: https://www.facebook.com/thewholesomelotus/     Transcript:   Michelle (00:00) Welcome to the podcast Leslie.   Leslie Kenny Oxford Healthspan (00:02) Thanks so much for having me, Michelle. It's a pleasure.   Michelle (00:05) So I would love for you to share your story of how you got into the work that you do today. And I know that you're very passionate. We just had a little pre -talk and I'm very excited to get started.   Leslie Kenny Oxford Healthspan (00:14) You   Well, my story is one of patient empowerment, just like you. And it started, as it can with many women, with a fertility quest. So in my mid to late 30s, I really wanted to have a baby and found that I was having problems. So started with IUI, did three of those, didn't work, and then moved on to IVF.   And it was as I was doing my fifth IVF round with donor eggs, I might add, and being mixed race, I'll tell you, it's not easy to find a donor, you know? And it was a high stakes game, as it were. And right before embryo transfer, I began to notice pain in my hands. I was having trouble.   Michelle (00:54) Mm   Leslie Kenny Oxford Healthspan (01:08) using scissors, turning doorknobs, turning faucets. And I just thought, strange, I think this is probably what arthritis feels like. I better just have it checked out since obviously I want this IVF with donor eggs to go perfectly. And I went to the doctor, she ran some tests. I thought, you know, they'd say, you know, it's something, have steroids do something that I'd heard of before. And instead she called me and asked me to have a meeting with her in her office.   Michelle (01:17) Mm   Leslie Kenny Oxford Healthspan (01:38) and always a bad sign, right? If they can't explain it to you over the phone, and if it's not the nurse telling you, there's nothing to worry about. So I went and talked to her and she said, you do have arthritis, it's rheumatoid arthritis. This is where your body is attacking your joints. And here are some pre -filled syringes that you can inject into your belly, they're immune suppressants to basically   Michelle (01:40) Yeah.   Leslie Kenny Oxford Healthspan (02:08) halt your immune system from attacking your body. And, and I immediately said, Hmm, don't I want my immune system to be strong? Like, don't I need that? And she said, well, normally you would, but in this case, it looks like your body is fighting cancer, except you're trying to destroy your own tissues. So I thought, okay, well, fine. Got the drugs. these are tiny diabetic needles. It'll be okay.   And then she said, but you also have something else. You have lupus. And that I'd never heard of. It was almost as if she'd said, you you have funny tree disease or something. It just made no sense to me. I didn't know what it was, had never heard of it. And I said, what's that? And she said, another autoimmune disease. And I said, okay, so what's the prescription for that?   And she said, unfortunately, there isn't a prescription for that. There's really nothing that we have right now to treat it. And you will slowly and progressively get worse. And I said, this is really not a good time for me to have this happen because I'm doing my fifth IVF with donor eggs. I'm waiting for embryo transfer. This is a terrible time. Can't we do something?   something else, anything else? Is there anything I can do? No, there's nothing you can do. Like, could I do my diet, my sleep? No, there's nothing you can do. Well, but what about this round? You know, I've done a lot to tee this up and a lot of money has gone into this. As you probably know, I've put in over a hundred thousand US dollars at this point in time into all of these treatments. And she said, I wouldn't do it. Don't do it.   you have a good five years left. And I thought, okay, well, that's a big statement to make. And I was so gobsmacked by it.   Michelle (04:08) That's crazy.   Wait, wait, She was saying you have five years left to live? Is that what she was saying?   Leslie Kenny Oxford Healthspan (04:16) That's how I interpreted it. That's how I interpreted that if I, if this was successful, if this round was successful, I would only be able to parent this child for five years or four years, I guess, as it were. And I, it was a lot to process. you know, if you're a patient and you're told you have one thing that's a lot to take on, you know, and then you're thinking about.   the treatment protocol and the things you have to do. And I think already, if it's not a tablet to swallow, but you're injecting yourself, that's another big thing to take on board. Then an illness that you've never heard of before where they say there's no treatment, there's no cure, and then she says five years left. I'm thinking in the back of my mind, thinking, have this, I want to become a mother. I have this.   cycle I have to go through, we're going to embryo transfer. My uterus has to be in good shape. What are you doing? What are you saying? How does this impact that? Because I've got acupunctures lined up for embryo transfer, right, before and after. And so I did have at least the presence of mind to say to her, can I, well, could this be a false positive? She said, no, we've done multiple types of tests.   Michelle (05:11) Yeah.   Leslie Kenny Oxford Healthspan (05:35) and they all come back consistently indicating that you have these diseases. So then I said, can I test again? And she said, she shrugged her shoulders and said, sure, it's your insurance. So I vowed then and there that I would test again. And in the meantime, I would do everything possible. didn't matter what it was, whether it was my in uterine massage, which I did, or visualization, which I did.   Michelle (06:00) Mm -hmm.   Leslie Kenny Oxford Healthspan (06:05) or trauma work, which I did, or, you know, new therapy, intravenous immunoglobulin transfusions, which I did, an anti-inflammatory diet. I was gonna do it all. I was gonna throw the kitchen sink at it. And any woman who is trying to get pregnant knows exactly where I was and that feeling of, I've gotta make this happen. And I will just pull out all the stops. We're doing a full court press, right? And...   And so I did all those things and I came back within six months for a regular sort of review with your doctor. She opened the folder and she clearly not looked at the results ahead of time. And she said, well, look at that. You, don't have lupus and you don't have RA. And I said, would you like to know what I did? And she said, no, that's okay.   Michelle (06:54) What?   Leslie Kenny Oxford Healthspan (07:04) And I said, well, that is, you know, that's pretty, that's pretty groundbreaking, right?   Michelle (07:11) Yeah,   Leslie Kenny Oxford Healthspan (07:12) so in any event, I was so, I was so shocked by all of this and, really for me, the penny dropped that doctors don't know everything that we treat them as if they must, that they are the Oracle and that they are the, the guide to whom we can outsource our health problems.   Michelle (07:23) Mm   Leslie Kenny Oxford Healthspan (07:35) But in fact, we have to work in partnership with them. And sometimes they're not willing for insurance or liability reasons to talk about or consider alternative therapies that might work. But we patients have the opportunity to explore those things that resonate with us that might have a meaningful impact. so my journey has really begun   Michelle (07:38) Yes.   Mm   Leslie Kenny Oxford Healthspan (08:04) as a patient advocate, really telling other women, you have more power than you think to move the needle on your health. And as a matter of fact, the things that you do might even be more important than what happens when you go to your acute care doctor, right? When you go into the doctor's office or into a hospital. And it has then...   taken me on a journey all the way to Oxford, England, where I ended up meeting a wonderful group of scientists here, a number of whom I helped fundraise for their companies for, all in the regenerative medicine space, and some of whom I've worked on longevity, healthy longevity advocacy.   other scientists whom I've worked on to bring an interesting anti -aging molecule called spermidine to market. So those are the...   Michelle (09:04) Yes. Is that, that's, that comes from   Leslie Kenny Oxford Healthspan (09:10) We can get it from wheat germ. We can get it from mushrooms. can get it from a huge variety of foods that are all plants. Essentially, if you want spermidine, it's almost exclusively in plants. only animal source is chicken liver, which is ironic because, of course, I remember my mother saying, you have to eat chicken liver. So moms do know, right? They've got a wisdom.   Michelle (09:19) Mm   Mm -hmm.   Yes.   Leslie Kenny Oxford Healthspan (09:36) But it comes from plant sources. We also make it in our tissues. We moms make it in our breast milk. When we give it to our babies, it's there to help them grow. Men, of course, make it in their seminal fluid. is in there because DNA wraps itself around spermidine. And it's very tightly wound.   Michelle (10:00) Mm   Leslie Kenny Oxford Healthspan (10:04) Normally DNA is wrapped around something called histone bond. It's too big to really fit into semen. And it's also there in semen as an anti -inflammatory because it turns out that when men make sperm, it's a high reactive oxygen species event. Women and men can both make it in our gut biome as well. so those would be the main, the three sources would be from our tissue production.   Michelle (10:27) Mm   Leslie Kenny Oxford Healthspan (10:33) And that falls, that declines dramatically similar to the decline in production of estradiol, progesterone, testosterone, melatonin as we get older. And then the second area is the microbiome and then third is from our food.   Michelle (10:51) So interesting. So let's go back and talk about what, what do you think it was specifically that changed? Like, what do you think happened with your body? Because you came into the doctor and you had all the signs that showed that you had two different autoimmune diseases that she could pick up. And then you changed your diet, you changed your lifestyle. You really went through so much. and of course it's hard sometimes to figure out exactly what specifically, but now that you know what you know, and this is   Leslie Kenny Oxford Healthspan (11:03) Yeah.   Yum, yum.   Michelle (11:21) the work that you're doing. What are some of the things that come to mind?   Leslie Kenny Oxford Healthspan (11:22) Hmm.   I went on an anti -inflammatory diet. So one of the first things I did was I researched a lot about both of these illnesses and I could see that inflammation was part of the root cause. And I'd heard about a diet called the Zone Anti -inflammatory Diet. This was popular in the early 2000s. And so I did that and that had a high emphasis on omega -3fatty acids.   on extra virgin olive oil. These are anti -inflammatories. It had a high emphasis on plants. And so my diet changed dramatically from more meat and charcuterie, sort of salami, these types of things over to plants. I also eliminated things which were known to be inflammatory triggers for me. So I had an allergy test done.   I could see that dairy was a problem, gluten was a problem, eggs happened to be a problem, which was a shame because I loved eggs. But we can't eat them every day and think the body won't notice. We have to kind of mix it up and have a diverse diet. So I essentially removed the inflammatory triggers to the immune system. I added in things that were naturally anti -inflammatory, like the omega -3s. And at the same time, when I did the intravenous immunoglobulin,   Michelle (12:44) you   Leslie Kenny Oxford Healthspan (12:50) I reset my immune system and there were studies in, there were small groups of patients with both rheumatoid arthritis and lupus who had done IVIG already in 2004 when I was diagnosed and I could see it work for them and I sort of felt like I have nothing to lose. It's kind of this or I wait for the inevitable.   And I did have people tell me, don't do the IVIG, because this was the time of mad cow disease. And people were quite concerned about prions, these proteins in blood plasma. And they were worried that you might be able to get that or hepatitis C. These were things that had been transmitted through transfusion products previously. But I still felt that, what, five years?   Michelle (13:25) Mm   Leslie Kenny Oxford Healthspan (13:49) I have nothing to lose. So I'm so glad that I did do that. know that everyone has to weigh up the risk -benefit analysis of any new treatment and their own situation. But for me, that was a decision that I made, and I'm so glad I did, because I spent 20, my insurance company spent $24 ,000 US on two transfusions, eight hours in total. And I have   Michelle (13:52) Mm   Leslie Kenny Oxford Healthspan (14:19) Going into remission meant that I have foregone over a million US dollars worth of immune suppressing drugs or chemo drugs because often we autoimmune patients get moved on to methotrexate, which is a chemo drug. I've not had to do any of those over these 20 years. And of course, I also don't live in pain and I don't.   Michelle (14:29) Mm Right.   Leslie Kenny Oxford Healthspan (14:45) live in fear of because I'm suppressing my immune system, I have to avoid social situations where people might have a cold and give it to me and compromise my immune system. So it was a fantastic outcome for me. It's not one I think a lot of people hear about, but I think they should.   Michelle (15:06) for sure. I mean, it's good to hear everything. And I agree with you that everybody has to really assess their own personal situation. I think, I believe in the innate intuition that's kind of like our body's intelligence speaking to us, just like it does when we have an allergy or we feel some things off when we eat something. So I think that that is a really important component to that. And it's the thing that spoke to you when you were at your doctor's office, because it,   Leslie Kenny Oxford Healthspan (15:20) Yeah, agreed.   Yeah.   Michelle (15:36) You could have just said, okay, I'm going to completely bypass any questions that I have and fully just accept everything that I'm given. But something inside of you said, wait, hold up. Let me just do this again. Let me look at this. me think about this. So I really believe in that. think that is so important and important for people to hear because so often we do that. We bypass our own internal judgment and knowing.   You said something important is partnering up with your provider so that it's not an all or nothing. Of course you're going to utilize and you did, you got benefit from getting those tests because that woke you up to doing so many new and amazing things in your own life and implementing a better diet and so on. As far as Omega -3 goes, this is just something that I've been hearing of late.   that some of the supplements go rancid and that it makes it worse. it, have you heard about that?   Leslie Kenny Oxford Healthspan (16:36) Yeah, I've heard that. Yeah, and apparently what you need to do is take this supplement and put it into the freezer. And if it gets cloudy, that is what I've heard is that then that's not good. It's supposed to remain clear throughout. I'm not an omega -3 fatty acid expert. I have lived for a number of years, very nearby one here in Oxford, Professor John Stein.   Michelle (16:45) Mm   Leslie Kenny Oxford Healthspan (17:05) who's done a lot of the research on mental health issues and omega -3s and how important they are for brain health. But yeah, I think, you know, get it from your diet first and foremost. Fatty fish is a great source, right? Yeah. Salmon, if we, you haven't already eaten all of it. Yeah.   Michelle (17:18) Right. Good fish. Yeah.   Wild caught, yeah. Yeah, I know. It's so crazy. Well, also just the mercury in some of the salmon, you know, the chemicals, but wild caught, I always say just.   Leslie Kenny Oxford Healthspan (17:33) Yeah, wild caught. Yeah. And also anchovies, mackerel, sardines, right? The small fish are a really good source of omega -3 fatty acids. And those tend not to have the mercury. Obviously, if we're trying to get pregnant, mercury, definitely not your friend. So yeah.   Michelle (17:38) Sardines, yeah.   Yeah.   Yeah, for sure. I always say, you know, if you're not going to have it when you're pregnant and if you don't have it when you're trying to get pregnant because tuna, for example, they always caution not to have that because of the high mercury, but you don't want that in your system if you're trying to conceive. So for I was very intrigued by your story and I was also intrigued by what you do because when you think about egg quality, sperm quality and really reproduction,   Leslie Kenny Oxford Healthspan (18:02) Yum. Yum.   Hmm.   Michelle (18:18) you think anti -aging, that's like ultimately anti -aging in a nutshell. Like that's really what I do for people that I work with. And it benefits me because I'm like, okay, you know, I'm just going to apply a lot of these things as I learn. it definitely, but that's what it is. It's anti -aging. Like I'm big on meditation, which has also been shown take our clocks back, but food and diet and certain supplements,   Leslie Kenny Oxford Healthspan (18:20) Mm -hmm. 100%. Yeah.   Yeah. Yeah.   Michelle (18:46) can actually shift and slow down your aging or sometimes even like reverse your biological clock. And I know you're the expert in this specific topic. So I'd love for you to talk about that and what has been discovered and seen in this subject.   Leslie Kenny Oxford Healthspan (18:57) Sure.   So when we are at our peak health is when we are reproductively capable. And we visually know this when we go out and we see a woman with glossy long hair, with long eyelashes, with healthy radiant skin, of healthy body weight, we know that that is someone who is   who is really attractive and why are they attractive? Because they are at their reproductive height. And interestingly, all of the things I have described are also linked with your spermidine levels. And so that's quite interesting. But also, your hormones are in perfect balance when you can reproduce and that includes not just the usual female sex hormones,   Michelle (19:36) Mm   Mmm.   Leslie Kenny Oxford Healthspan (20:01) but also your thyroid hormones. So I'm also a Hashimoto's survivor as well. And so I'm a hypothyroid patient and that is also really important. So it's got to be in perfect balance then. And one of the things that happens with some of these anti -aging molecules is that they extend fertility.   Michelle (20:07) Mm   Mm   Leslie Kenny Oxford Healthspan (20:28) partly by reversing your age, but they will start the reproductive cycle back up for some people. And it kind of depends how far away from menopause you are. But we've certainly had clients who've said, what happened? I've been in menopause for two years and I've gotten my cycle back. And...   On the one hand, want to say, congratulations, that's great. But they're thinking, this means I can't wear white trousers now, right? And I thought I was done with the pads and the tampons. So I know it's a little bit of a double -edged sword. We women are often thinking about, how do we get rid of our cycles? But in fact, they are nature's way of saying that we are in peak health and are capable of bringing another life into this world.   Michelle (20:55) Hahaha   Yeah.   Leslie Kenny Oxford Healthspan (21:22) You know, we do have to bear that in mind. Of course, the same is true for men. And we know there's a problem with testosterone declining in young men, whether it's due to endocrine disruptors in our food and our water supply, toxins in the air. There is a challenge to men as well. And we do want to see them at their reproductive best in order to be at optimum health, too.   And that is also something that these geroprotectors, these senolytic drugs, these anti -aging molecules can do. They seem to restore fertility in men as well as women.   Michelle (22:03) Amazing. And so let's break it down for people who have never heard of these molecules and these supplements and spermidine. So take a step by step, like, so that people listening can understand what it is.   Leslie Kenny Oxford Healthspan (22:07) Yeah.   Sure. OK. Well, first, me just say that there are scientists believe that there are 12 reasons why we get older. And these are known as the hallmarks of aging. And they include things that you and your listeners will have heard of before, things like inflammation, leaky gut, stem cell exhaustion or dysfunction, mitochondrial dysfunction.   So, you know, where you have no energy. Telomere shortening. So telomeres are at our in caps and they limit the number of times that we can replicate ourselves. So all of these reasons why we get older, scientists have looked at different molecules that can inhibit those, you know, us going down those pathways. And they have a list of these molecules that   inhibit certain numbers of molecules. And the two that do the most are one called rapamycin, which is a bacteria, and the other one is spermidine, which we manufacture ourselves, like I said, in our gut, in our tissues, and also we get from food. But importantly, it is found in both breast milk and in sperm, and it's so necessary for the survival   the start and survival of the next generation, that it's also in the endosperm of all plants. So these two molecules, rapamycin and spermidine are kind of the darlings of the anti -aging set. And one of spermidine's superhero powers is that it activates cell renewal and recycling.   So if we think about staying in perfect health, one of the first things we want to do is make sure that we can do is every day oven cleaning, right? And the cells do have that function. Maintenance, exactly, exactly. Now, when we're young, it happens naturally and we don't think anything of it, but as we begin to age, that process falters and the cells, the dysfunctional cells,   Michelle (24:16) Mm -hmm. It's a maintenance.   Leslie Kenny Oxford Healthspan (24:32) which we call senescent cells, they begin to stack up. And the more of these senescent or zombie cells that we have, the less well the other cells function. And I sometimes say that these zombie cells are a bit like your uncle Ted who has too much to drink at a wedding, and he begins to say inappropriate things.   Michelle (24:45) Mm   you   Leslie Kenny Oxford Healthspan (24:56) and do really silly stunts and you just think, okay, we got to get Ted over with pot of coffee in the corner away from everybody else or he's going to ruin the party for everyone else. This is what senescent cells do to you. You have one senescent cell and it begins to leak inflammatory contents to the other cells nearby and zombie -izes them and does the same to the other cells. It's a cascade effect.   Michelle (25:09) Mm.   Leslie Kenny Oxford Healthspan (25:25) That is what spermidine can actually, one of the things it can help with in particular with immune cells, it can prevent those immune cells, well rather it can rejuvenate senescent immune cells and that is the work that was done at the University of Oxford.   Michelle (25:43) That's amazing. you moved there to work with them in the research?   Leslie Kenny Oxford Healthspan (25:48) Well, I came here anyway. I came here because my ex, now sadly my ex, but we have two wonderful children together. He was from Oxford and moved here to be closer to his family and still close to them and absolutely fell in love with the town and just the vibe. University towns are definitely my kind of place.   Michelle (26:09) Hmm. That's nice.   Mm   Leslie Kenny Oxford Healthspan (26:18) Just the scientific rigor here in the life sciences, it's phenomenal. It's really impressive.   Michelle (26:29) That's amazing. so the two things you're saying are spermidine and rapamycin. and so spermidine is something that you could take from supplements, but not so much rapamycin.   Leslie Kenny Oxford Healthspan (26:39) You can't, no, not rapamycin, no. It's not something you're going to find in food. So it was basically isolated on Rapa Nui, which is one of the Eastern islands. And one of the pharmaceutical company, a researcher basically took it back home to the United States and it was later researched and found to do.   some really amazing things, one of which is that it can suppress the immune system. And this is important for people who have organ transplants because the tissue match is not perfect and their bodies necessarily want to reject any foreign material in their bodies. So if you give these patients immune suppressants to stop the rejection of the organ, they can live quite nicely with   Michelle (27:16) Mm   Leslie Kenny Oxford Healthspan (27:33) with that organ and continue in reasonable health, understanding that their immune system has been suppressed. Spermidine, though, of course, it's in our diet. It's something that our gut biome, if it's not been compromised by too much exposure to broad spectrum antibiotics, it can make. And in all of the longevity hotspots of the world, these populations of healthy centenarians, their spermidine levels are   high, they're similar to those of people who are in their 50s. And it's correlated with healthy lifespan. So I always recommend that people try to get more plants in their diet because you will get spermidine in your plants. If you can have fermented foods,   Michelle (28:12) Mm   Mm   Leslie Kenny Oxford Healthspan (28:29) If you don't have a problem with histamine load, and some people do for allergy, you know, if they've got allergies, but if you don't have a problem with histamine, then, you know, kimchi, sauerkraut, even things that are long matured like cheese. And a lot of people can say, I'm not allowed cheese because it'll make me gain weight. Well, yes, but there is also some spermatine there. The longer the maturity of the, of the cheese, the more it's been aged, the higher the spermatine content.   Michelle (28:45) Mm   Leslie Kenny Oxford Healthspan (28:58) Usually these are harder cheeses like a Parmesan or a cheddar. These would be good sources. And then for individuals who need extra, then a supplement makes sense. But I always say, get it first from your food. Please do not rely on a supplement, right? That's not doing, it's a disservice to think that you can just have a bunch of little pills on your plate.   Well, at first you're not going to get any satisfaction from it. But the other thing is that we need the fiber in those plants because that fiber, although our bodies don't, don't digest it, the gut biome needs that. And so you, you want to also feed the colonies in your gut biome that can make more spermidine for you. You know, we have these little pharmaceutical factories that make   Michelle (29:46) Mm   Yeah.   Leslie Kenny Oxford Healthspan (29:54) everything from B vitamins and serotonin, one of the happiness hormones, and spermidine. So why waste it? actually in our supplement, the wheat germ derived one, we have a fructo -oleigosaccharide in there, an FOS, can selectively feed the bacteria that make spermidine. And the reason I want it there is because that's also what's in breast milk. In breast milk, you have   these fructo -aligosaccharides, you have spermidine, sperminine, another polyamine that actually helps turn good genes on, bad genes off, and then a precursor polyamine called putrescine. So you want some fiber, basically, that's the takeaway. Please, you want the fiber, yeah, exactly, because it's always better to, what do they say? Teach a man to fish, feed him for life, right?   Michelle (30:38) With the spermidine. Yeah.   Leslie Kenny Oxford Healthspan (30:49) rather than just give him the fish. And that's kind of what we want to do. We want to train your body to make more of it, especially as you get older, because you'll have to eat increasing amounts of plant material to make up the shortfall of your tissue production of spermidine going offline.   Michelle (30:57) Right.   It's fascinating. So wheat germ is not necessarily gluten -free. For people who are gluten -free, what do they do?   Leslie Kenny Oxford Healthspan (31:16) Well, OK, so yes, obviously, this is a problem in particular for autoimmune patients. And I went on the autoimmune paleo diet myself. I got rid of all gluten. I was off all lectins. Gluten is most famous lectin. So I had so many autoimmune patients getting in touch with me who'd heard my story that I actually looked for a plant source high in spermidine that was not a lectin. And I found it in an unusual strain of chlorella.   Michelle (31:28) Mm   Leslie Kenny Oxford Healthspan (31:45) So I went to Okinawa and had to test 120 different strains, substrains of chlorella to find the single one that had very high expression of spermidine. And we commissioned that to be grown in open -air freshwater ponds that are on land in Okinawa, but next to the ocean, but not in the ocean.   Michelle (31:46) Mm   wow.   It's wild.   huh.   Leslie Kenny Oxford Healthspan (32:11) And that's what we use in our gluten -free product, which also has Okinawan autumn turmeric and has Okinawan lime peel. So lime peel has another autophagy activator. That's that cell renewal process. This autophagy or cell renewal activator is called nobilitan. And it's also in bergamot, in bergamot, the citrus fruit.   Michelle (32:16) Mm -hmm.   Mm   Mm -hmm. Right.   Leslie Kenny Oxford Healthspan (32:38) And that actually, interestingly enough, is an Earl Grey tea. So if you're going to drink a tea, maybe some Earl Grey, you'll get some nobilitan in that. But that formulation was especially made for celiacs and for other autoimmune patients who really wanted the benefits of autophagy but couldn't use the defatted wheat germ version that we had brought to market first.   Michelle (32:42) wow. Interesting.   Mm   Mm   Amazing. Let me ask you a question. Have you looked into enzymes, pro proteleic? No, enzymes that are actually systemic enzymes that you have on an empty stomach. like things like wobe enzyme and yeah. And I think that there's another one, it's Nuzheim or there's another pretty well -known company. And I think it's from Europe.   Leslie Kenny Oxford Healthspan (33:11) You mean like digestive enzymes or?   I've taken wovenzyme.   So yeah, wabenzim is German. I took that, gosh, maybe it's been around for decades and it does work. I took that from my, interesting. I took it, I didn't know that. I took it for joint pain. And so this was something that I was taking as a way to try and treat myself for the rheumatoid arthritis. So it didn't, it wasn't enough for that. I think it can help.   Michelle (33:40) It was beneficial for thyroid. Yeah, yeah.   Yeah.   Yeah.   Leslie Kenny Oxford Healthspan (33:59) more mild things, but definitely these are of benefit. And having a coach like you, who, you know, a trained practitioner who knows about all of the menu items that could be selected, you have the different tools, right? It's overwhelming as a patient. I mean, even just having my doctor say, just inject this one drug, that was like, whoa, can I get my head around the idea of injecting myself, right?   Michelle (34:13) Yeah, like different tools.   yeah.   Yeah.   Leslie Kenny Oxford Healthspan (34:29) So you do need a guide and I think it's great that you've got that knowledge that you can share with your clients.   Michelle (34:37) Thank you. also, so for people who are interested, is it mostly the spermidine that you're focused on?   Leslie Kenny Oxford Healthspan (34:45) Yes, so basically we are a small all -women company and you know, women -led companies, we get around 2 % of all venture capital funding. We don't have venture capital funding like our competitors. We very much are growing organically and are looking at really focusing on something that we know very well and making the most excellent   Michelle (34:49) Mm -hmm.   Leslie Kenny Oxford Healthspan (35:13) product on the planet. And for me, with my group of advisors, this has been the right thing to do because we've had so many raw material manufacturers and suppliers come to us telling us, try this spermidine. And when we tested in the lab, we see that it's basically a tiny amount of wheat germ, and it's been cut like a street drug with synthetic spermidine.   Michelle (35:15) Awesome.   Leslie Kenny Oxford Healthspan (35:42) And the problem with synthetic spermidine is, firstly, OK, I am biased against the synthetic because I watch my mother take the synthetic HRT. I'm so glad I'm on bioidentical HRT. But the synthetic has never been tested for safety or efficacy in humans. So I'm reluctant to bring a product to market that has not been tested. And when it comes to fertility,   Michelle (35:43) wow.   Mm   Mm   Leslie Kenny Oxford Healthspan (36:11) We know that in mouse studies where they have used synthetic spermidine, small amounts seem to help. But then when you give just a little bit more, it actually impairs fertility. so with these...   Michelle (36:22) wow. That's important. That's really important, you guys, to listen to that because that's huge.   Leslie Kenny Oxford Healthspan (36:28) Yeah, that's huge. So the problem is finding the Goldilocks zone. Each of us is bio individual. We have different ethnic difference, genetic differences, age, body shape, height, and metabolism. All of these things mean you want the right amount for you, but we don't know what that right amount is when it comes to synthetic spermidine. With plants, however, it's not a problem.   because the body recognizes this, we have co -evolved with plant -derived spermidine for millennia. So when there's too much, the body says, right, we're going to turn this into spermine, which is going to help with turning good genes on, bad genes off with the DNA methylation. But this doesn't happen with the synthetic. I think that on the fertility front, as a woman, I would never make that.   Michelle (36:55) Yeah.   Leslie Kenny Oxford Healthspan (37:21) I would never go for something that might possibly hurt my fertility.   Michelle (37:25) absolutely. Absolutely. I mean, it's a complete waste of time because you're trying to do all these other things and then you're going to take something that's not, that's a risk. and then I was curious, it says you were talking about it you were saying that sometimes they'll find it in certain mushrooms, cordyceps by any chance.   Leslie Kenny Oxford Healthspan (37:30) Yeah. Yeah. Yeah.   Mmm.   it will be in cordyceps. It will be in all mushrooms and the ones that have the highest amount of swirmed in our shiitake, oyster and trumpet, but all mushrooms will have it. And, know, if you, if you don't have a problem with, mushrooms, know, this is fall, it's autumn. This is the right time to, you know, get some mushrooms into your stews and your soups and,   Michelle (37:43) Mm -hmm. Mm -hmm.   Awesome.   Mm -hmm.   Leslie Kenny Oxford Healthspan (38:06) It's really, it's so, so good also because it's got vitamin D and we're just coming off of this period where we've soaked up the vitamin D from the sun over the summer, but now we're going into winter and we're gonna get less. So there are so many reasons to get it also a wonderful source of fiber.   Michelle (38:16) Yeah.   Yeah, amazing. So if people are interested and want to learn more and then also want to look at your products, how can they find you?   Leslie Kenny Oxford Healthspan (38:32) They can go to Oxford HealthSpan, like the span of a bridge, it's all one word, .com. And if they're interested in learning more about healthy aging, we do bring breakthrough scientists who talk about things, not just about cell renewal or autophagy, but talk about other things as well. We also have them talk about, say, NAD, things like this. That's at the OxfordLongevityProject .org.   Michelle (38:56) Yeah.   Mm   Leslie Kenny Oxford Healthspan (39:01) And then I have kind of a side hustle helping my girlfriends with gray hair reversal. And that's on Leslie's new prime. Spermadine helps with that as well. It helps with hair health and eyelash and eyebrow health. That is on Leslie's new prime on YouTube. So L -E -S -L -I -E is how I spell my name.   Michelle (39:08) nice.   Fabulous. Leslie, this was fascinating. I really enjoyed talking to you. And also a key point, you got pregnant naturally at 40. Okay. important thing to mention. And I kept thinking about it as we're talking about, wait, wait, let's go. Let's go talk about that, even though it's kind of the end of the episode.   Leslie Kenny Oxford Healthspan (39:34) I did at Yeah. Yeah. Yeah. Well, it's a, it's a happy ending. So, so the fifth IVF with the donor eggs didn't work. As a matter of fact, the embryologist said on embryo transfer, said, I don't know why you didn't use your eggs. Your eggs are better than this younger donor. I was like,   You're kidding me because I can't tell you how much I just sacrificed to pay for that. And, but, know, basically fast forward, I adopted a little girl from China. So I became a mom. become parents, you know, mother is a verb. It's not a noun. So that was, that was great. And as I was taking care of her, I still felt very, very tired and I couldn't understand what was going on, why I saw these other moms.   Michelle (40:02) wow.   Leslie Kenny Oxford Healthspan (40:27) running around with scout troops, planting gardens, walking dogs, five children. You know, why? How do they do it? They're the same age and they have so much more energy. And I just, I did go to Dr. Google. I put in every symptom I had and it came up hypothyroid. So then,   The GP here in the UK said, no, you're in the normal range. No problem. I went to a private GP. No, you're normal. I went to a private endocrinologist. No, you're normal. And I just thought, I know I'm not. These doctors keep telling me I'm normal. I know. We patients always, if you do feel like that, follow your intuition, find a doctor who believes you, and we'll run the test. We'll work with you to uncover the mystery. It's like a murder mystery, right? So.   Michelle (41:09) Yes.   Yes.   Leslie Kenny Oxford Healthspan (41:14) So I went on patient forums. Patient forums have been great help. Went there and people said, there is one doctor who will help you and he won't just look at your blood test. A lot of doctors look at thyroid problems and they only look at your blood test, your TSH, your T3, your T4. I went to him and he looked at clinical symptoms and he also ran a cortisol test. And he said that my...   Michelle (41:33) Mm   Leslie Kenny Oxford Healthspan (41:43) Cortisol was the lowest he had ever seen. It was so bad, he didn't know how I was standing in front of him. And I had classic cold hands, cold feet. Yes, my hair was thinning. I was exhausted. I was breathless as I went upstairs. I was losing the outer third of my eyebrows. These are all clinical symptoms of hypothyroidism. He then said,   Michelle (41:50) Wow.   Mm   Leslie Kenny Oxford Healthspan (42:09) What you need to do is address your adrenals first because of the cortisol problem, and then two weeks after that, take some thyroid. And because I actually do not convert levothyroxine, which is a standard thyroid hormone that most people get, like 60 % of all Americans will get that, but I can't convert it into the bioavailable.   Michelle (42:22) Mm   Right. Yeah.   Leslie Kenny Oxford Healthspan (42:33) thyroid hormone known as T3. And your cell receptors only have receptors for T3, not for levothyroxine. So if you've been taking loads and loads of levothyroxine, you still feel wiped out. You probably are just like me and have a genetic, you're genetically challenged and you can take a test with Genova diagnostics. I think it's called the DIO2 genetic test, D -I -O -2. And   Michelle (42:35) Mm   Mm   Mm -hmm. Mm -hmm.   Leslie Kenny Oxford Healthspan (43:01) here in the UK cost about 75 pounds and you then can get T3 prescribed either synthetically or you can do what I do and Hillary Clinton also does. take something, we take a desiccated pig's thyroid. In America there's Armour, There's Armour, there's Urfa, there are a few brands and that within, you know, two to three weeks basically on that   Michelle (43:16) Is that armor? Yes, yeah.   Leslie Kenny Oxford Healthspan (43:29) Pregnant right away. No idea. Had not even, didn't check if I was ovulating. You remember the days when you're like, you've got a thermometer under your tongue and you're checking, am I ovulating? Could it be now? And all the calendar work that you've got to do when you're trying to get pregnant, none of that. It just happened. And I was so shocked. yeah. So my daughter, Marguerite, was born, you know,   Michelle (43:38) Yeah.   That is so crazy.   Leslie Kenny Oxford Healthspan (43:57) Eight months later, was just one day shy of being premature, so I got her over the premature line. And 10 out of 10 on the Apgar score delivered at age 43.   Michelle (44:08) Amazing. mean, that is just incredible. I'm sure, I mean, I'm so excited about this episode because I just feel like it's mind blowing, first of all, just all the different stories. And it also covers things that I feel are really important. advocating for yourself as a patient. I mean, that is huge. And I think a lot of us have been in those kinds of situations. You said something that I was like, wow.   That's a quote, find a doctor who believes you. You know, because also getting different opinions is super important and it's a game changer. It'll totally change your whole journey.   Leslie Kenny Oxford Healthspan (44:37) Yeah, yeah, yeah.   Yeah.   Yeah. Well, look what this doctor did for me. So what none of the doctors had realized with those other two autoimmune conditions was that I had my autoimmune, the system, the immune system had not only attacked my joints and my organs, but it had attacked my thyroid. And the way that he could see it was, you know, he could see with.   Michelle (45:07) Mm -hmm.   Leslie Kenny Oxford Healthspan (45:11) that I had all the clinical symptoms, but with an ultrasound, he could see that I had only one eighth of a thyroid left. I had so little viable thyroid left. There was just nothing of the organ left. yet, because he didn't want to fall in line here in Britain, he was actually hounded by the British Medical Council.   Michelle (45:23) Wow, that is so crazy.   Leslie Kenny Oxford Healthspan (45:35) Mary Schumann, the thyroid advocate in the United States, who's written a number of thyroid patient handbooks, actually got a campaign together to try to gather signatures. And he had tens of thousands of signatures from grateful patients. But the medical council actually wasn't listening. They wanted their protocol to be followed. And it had to be a blood protocol.   Michelle (45:55) It's so crazy to me.   Leslie Kenny Oxford Healthspan (46:02) And this is the problem is the blood does not show everything. But of course, we patients get these data points 24 -7.We know if our hair is falling out, if we can't shift the weight, if we can't walk upstairs without getting winded, if we've got cold hands and cold feet, our partners know because they tell us, God, you're freezing. What's going on? So we need.   Michelle (46:06) you   Yeah.   Mm   Yeah, yeah, totally, totally.   Leslie Kenny Oxford Healthspan (46:30) Our partners know it. If, if you happen to be sleeping with a doctor, maybe he can be a prescribed for you and he'll believe it because of the cold feet. but otherwise, you know, you have to rely on your powers of persuasion to find a doctor who's willing to go the extra mile with you and get curious. I only ask that I just find a doctor who's willing to get curious with you.   Michelle (46:35) Right? Yeah.   Yeah, I love that. I love that. Well, I mean, I could talk to you for longer than we have. But let's say this is amazing information, like really, really, truly amazing. And I love your story. And I love the way you truly believed in yourself. And that's something that I want to tell everybody who's listening, just believe in yourself because you know, and you know what? The body is so forgiving, way more forgiving than we give it credit for. It's just a matter of   Leslie Kenny Oxford Healthspan (47:21) 100%.   Michelle (47:22) figuring out like what is it exactly that it needs, like just figuring it out, its own way of communication. So thank you so much, Leslie, for coming on today.   Leslie Kenny Oxford Healthspan (47:28) Yeah.   absolutely. Thank you for having me on. really appreciate it. It was lovely chatting with you, really fun. And keep going with your amazing work. Women need guides they can trust like you, who are willing to take the extra time to get curious and share the knowledge that you've gained over the years and the hard work you put in to get pregnant yourself, right?   Michelle (47:57) Thank you so much.    

Topics: God's Will, Winning A Billion Dollars, Nobel Prize BONUS CONTENT: Hurricane Milton, The Reddit Viral AI Show   Quotes: “God may not give you a big sign.” “What you're about to hear is a feature of the program, not a bug.” “God wants to live with and through us.” “Are you going to vomit?”

Parmigiano Reggiano, sometimes called parmesan, is one of the world's greatest cheeses - if not the very best. Learn about the precise processes and human talent that goes into making this delicious cheese from one of the official cheese testers and Untold Italy Tours host and local food ambassador Giulia Tamarri.Read the full episode show notes here > untolditaly.com/241NEW! Podcast episode guide - get it here Support the showJoin our mailing list and get our FREE Italy trip planning checklist - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Facebook • YouTube • Italy Travel Planning CommunityThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!

Rod and Karen banter about big glasses, a girl scout story, Karen's extraverted ways, Fox Sports 1, the "Don't Tread On Me" flag, Rodger the Alien and Parmesan on wings. Then they discuss a judge ordering Trump to stop using Isaac Hayes' music, Ice Cube getting backlash for his stance on voting, AOC calls out Jill Stein, Elon Musk shares AI-generated image of Kamala Harris, Oliver Peck blackface controversy, Lee Daniels movie controversy, Who News and sword ratchetness. Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rodimusprime⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@SayDatAgain⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TBGWT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheBlackGuyWhoTips⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠theblackguywhotips@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Blog: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.theblackguywhotips.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Teepublic Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon Wishlist⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Crowdcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Voice Mail: 704-557-0186Go Premium: https://www.theblackguywhotips.com/premium/See omnystudio.com/listener for privacy information.

This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda's pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope's spaghetti.Get this week's recipe for Spaghetti with Prosciutto, Parmesan and Peas here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

In this episode, The Counselors discuss their crazy week from river floating in New Hampshire, Zachariah's live Boston shows, and a raccoon that attacked Counselor Jonathan. Like actually. Works Cited:➜ Daniel J. Rowe, “Family Rents Quebec Pool without Homeowner's Consent.” CTV News Montreal, 29 July 2024.➜ Carolyn Johnson and Christine Roher. “Crooks Post Santa Barbara Man's Backyard Pool for Rent on Swimply to Pocket the Rental Fee.” NBC Los Angeles, NBC Southern California, 22 May 2024.➜ Koh Ewe. “Giorgia Villa's Cheesiest Posts: Italian Gymnast Sponsored by Parmesan.” Time, Time, 1 Aug. 2024. Check out our website: campcounselorspodcast.comBonus Content: patreon.com/campcounselorsSubmit your advice needed, juicy gossip, confessions, and horror stories at campcounselorspodcast.com Camp Songs Spotify Playlist: https://spoti.fi/3qyK0riCamp Songs YouTube Playlist: https://youtube.com/playlist?list=PLg9-jhcwB2oYDvLR8zGn8t8rS0q_umm8J Camp Counselors TikTok: https://www.tiktok.com/@campcounselorspodCamp Counselors Instagram: https://www.instagram.com/campcounselorspod/Camp Counselors Twitter: https://twitter.com/_campcounselors