Podcasts about recipes

Programledare: Jesper HofmannPanel: Fabian Ahlstrand & Robin BerglundGäster: MygganGäster på länk: Bartosz Grzelak & Abdelrahman BoudahFotbollsmorgon firar 1000 avsnitt med liveshow. Biljetter UTE NU: https://allthingslive.se/event/fotbol...------Vi gör detta avsnitt i samarbete med Recipe for men. Koden Fotbollsmorgon ger dig 25% på hela sortimentet.------EXKLUSIV RABATT MED FOTBOLLSMORGON Detta avsnitt gör vi samarbete med adidas. Få 25% rabatt på köp av adidas fotboll-produkter via http://www.stadium.se med koden FOTBOLLSMORGON25. Gäller fram till 31 juli.------Redaktion: Oliver Tommos Jernberg, Carl Hultin, Victor Enberg & William Åberg Hosted on Acast. See acast.com/privacy for more information.

This message was inspired by Susie's book "Waking Up to the Goodness of God." Check out Susie's new podcast God Impressions on Apple, Spotify, or wherever you listen to podcasts! Faith Radio podcasts are made possible by your support. Give now: click here

Season 10 ep. 5 -An AI generated recipe: A Big Fat Bloody Mary Review  INTRO: Welcome to season 10 of the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Hope your Sunday is a Fun Day! Special hello to our new listeners!   …

At the turn of the 19th Century, market hunting and unregulated harvest was taking a toll on waterfowl and other migratory birds. Growing concern produced the first attempts at federal regulation of migratory birds. In part 1 of the DU Podcast's series on the history of waterfowl harvest management, Dale Humburg, former DU chief scientist, and Ken Babcock, former DU senior director of regional operations, discuss these early days and the resistance to federal intervention.

What is "Brain Food"? Well find out in this epsode! PLus we get a visit from one of our favs Dr Jenn Stagg stops by to hep educate the boys!

More Than 450 Recipes and Nostalgia Galore. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

Flounder with burnt butter, capers and parsley Cook time: 10 minutes Prep time: 10 minutes Serves: 6 12 flounder fillets 1 cup seasoned plain flour with salt and white pepper 4 tbsp sunflower oil 100 gm unsalted butter, cut into small cubes 2 lemons 4 tbsp capers 1/2 cup Italian parsley, chopped roughly Flaky salt and cracked pepper 1 dried chilli, crushed Heat two cast-iron pans over a low heat, before adding in the sunflower oil. Run the flounder fillets through the seasoned flour. Carefully place into the heated pan and cook until lightly coloured on one side before turning. Once you have flipped the fish, divide the butter into each pan and continue to cook, spooning the butter over the fish. This is a very fast process as you don't want to over cook the thin fillet. Once cooked, carefully remove the fish onto a preheated platter. Return the pan back to the heat and turn the heat up until the butter is becomes a rich golden brown. Add in the capers, parsley and chilli. Turn the pan off before squeezing the juice of the lemon to stop the butter from over cooking. Season with salt and a crack of pepper. Spoon the butter over the top of the fillets. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The guys blend up an early tiki drink from Air Force vet Don the Beachcomber-- a precursor to other, better-known “pilot”-themed drinks.TEST PILOT RECIPE:1.5oz/45ml DARK JAMAICAN RUM.75oz/22ml LIGHT RUM.5oz/15ml COINTREAU.5oz/15ml LIME JUICE.5oz/15ml FALERNUM6 drops PERNOD1 dash ANGOSTURA BITTERSAdd ingredients into a blender with a cup of ice. Blend at high speed for 5 seconds. Pour into a double rocks glass, adding more ice if needed.Garnish with speared maraschino cherry.Recipe via Don the BeachcomberWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Sheinelle tests some new easy recipes. Also, Bozoma Saint John chats about her wedding and the newest season of "The Real Housewives of Beverly Hills." Plus, she shares business advice with some lucky viewers. And, Peter Sarsgaard discusses his new film "The Bride!". Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

this is part III of our meal prep series. in part I, we did our 654321 meal prep system, where we prepped our veggies, proteins, grains, and sauces.in part II, we made 6 tacos in under 5 minutes each using our meal prep.and this week, we're doing toast. as much as I love avocado toast, it doesn't even COMPARE to what we're cooking up today. I'm so excited for you the experience it.TO STOP THIS EPISODE: https://shopmy.us/shop/collections/4248986?tab=collections

*** Salad Dressing Recipe Below ;) Today we're diving into God's instructions concerning the tabernacle. We're calling this episode “God's Recipe.” As we unpack these incredible details together, I think you're going to be deeply encouraged. Grab your Bible, grab a pen, and join us.Email Nathan at: Nathan@toghetherforisrael.org Be sure to SUBSCRIBE so you don't miss a video from TFI! Donate to TFI: https://www.togetherforisrael.org/givingpageThe ORIGINS Bible Study: https://www.togetherforisrael.org/storeWeekly Email Sign up: http://eepurl.com/ga8y7HVisit our Website: https://www.togetherforisrael.orgDownload our App: https://subsplash.com/togetherforisrael/download-appJoin us for a tour: https://www.tfi.toursItalian salad dressing1 cup extra virgin olive oil 3/4 cup red wine vinegar 1 tablespoon salt 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon oreganoMix well. Store at room temperature. It may take up to 24 hours for the full flavor to come out, so if using on the same day, add salt and pepper to the salad. * also works well as a marinade for chicken, especially chicken kebabs.

Grocery Store Specials - the deals worth building dinner around // We dig into spring flavors with Pastry Chef Linnea Scott of Ben's Bread // Behind the Scenes at TD & Co. - Q & A // Country singer-songwriter Hanna Dasher shares her new book - Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin's // Kevin Smith and Polly Yakovich, co-owners of Beast & Cleaver and Little Beast talk restaurants and a butcher's zero-to-no-waste playbook // And of course, we'll wrap up today's show with Food for Thought: Tasty Trivia!

There is no easier or cleaner way to cook fish at home. This works with literally every fish you can think of, from boneless fillets to squid or prawns. Serves: 2 Time: 25 minutes Ingredients For the Fish: 2 skin-on fish fillets (snapper, or any white fish) Fresh herbs (optional) Salt and black pepper Oil, for cooking For the Potato Salad: 500g potatoes, sliced 1cm thick 1 pickle, chopped 1 tbsp capers, chopped ½ small red onion, thinly sliced 2 tbsp olive oil 1 tbsp white wine vinegar Fresh herbs like basil or parsley (optional) Method Season the fish fillets with salt 5-10 minutes before cooking. Pat them very dry with a paper towel, then rub with oil. Add fresh herbs and pepper to the flesh side if desired. Bring a pot of heavily salted water to a boil. Add the sliced potatoes and cook for 5-6 minutes until just tender. Drain well. While the potatoes cook, make the dressing: in a bowl, combine the pickle, capers, onion, olive oil, vinegar, and herbs. Add the hot potatoes and toss gently. Set aside. Heat a cast-iron or heavy-based pan over high heat. Place the fish fillets on a sheet of baking paper, then transfer them skin-side down into the hot pan. Cook on the skin side until the fish is almost cooked through (the flesh will turn opaque from the bottom up). This usually takes 4-6 minutes depending on thickness. Flip the fish for just a few seconds on the flesh side, then remove from the pan immediately. Serve the fish alongside the warm potato salad. Tips Dry skin = crispy skin. Patting the fish completely dry before cooking is the secret to perfectly crisp skin. Use baking paper: Placing the fish on a sheet of baking paper before adding to the pan prevents sticking and makes flipping easier. Adjust timing: Cooking time depends entirely on the thickness of your fillet. A good rule is about 3-4 minutes per centimetre of thickness on the skin side. Any fish works: This method is perfect for snapper, salmon, or even squid and prawns (adjust timing accordingly). LISTEN ABOVE See omnystudio.com/listener for privacy information.

If you're "eating healthy" but still starving an hour later… you probably aren't eating enough protein. Today's episode is special because I'm joined by my incredible colleague Rachael DeVaux (aka Rachel Good Eats) who is a Registered Dietitian, personal trainer, mom, and cookbook author of The High-Protein Plate. Today we're breaking down what high protein eating actually looks like in real life. We discuss why protein is so important for health and your metabolism, how it impacts blood sugar, the reason it's the secret to getting full, and of course how to practically eat high protein through simple meals. We're diving into: ✅ How to make protein the anchor of your plate without tracking forever ✅ Rachael's easy, weeknight, one-pan meals that work  ✅ How to use protein to help you stop grazing all day ✅ How to build balanced meals without obsessing over calories ✅ Real talk about motherhood, feeding toddlers, and fueling yourself without losing your mind If you're a busy woman who wants to improve her body composition and feel strong, energized, and satisfied, this episode is for you. Grab your copy of Rachael's new cookbook, The High-Protein Plate HERE To follow Rachael on Instagram, click HERE To connect with Lauren, click HERE Submit your question for advice from Lauren on the show HERE Take the free Weight Loss Personality Quiz HERE Shop Our Meal Plans HERE Get Support & Personally Work With Us HERE Related Episodes:

Danny wants to get revenge on his sister-in-law, Gina, for not sharing the family's secret recipe! Follow us on socials! @themorningmess

Malika Andrews is an Emmy Award–winning sports journalist and host of ESPN's NBA Today, NBA Countdown, and WNBA Countdown. Not only is Andrews one of the most prominent sports journalists in the industry, but she's also a trailblazer. In 2018, she became ESPN's youngest sideline reporter, and in 2022, she became the first woman to ever host the NBA Draft—a position she's held every year since. On this episode, Andrews tells us about her relationship with money growing up, why she only wears women-owned brands when covering the WNBA, and what advice she would give to her younger self about on-camera work.

In today's story, OP's boyfriend has started copying her opinions, hobbies and even her skills - all to make himself seem cooler around others. Now she's questioning if this is harmless admiration, or a red flag hiding something deeper.0:00 Intro0:22 Story 14:08 Story 1 Comments / OP's Replies6:56 Story 1 Update11:00 Story 1 Comments13:29 Story 217:16 Story 2 Comments / OP's Replies19:37 Story 2 Update21:32 Story 324:09 Story 3 Comments#redditupdate #redditrelationship #redditpodcast Hosted on Acast. See acast.com/privacy for more information.

Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to share a conversation with Helen Goh, the author of the beautiful new cookbook Baking and the Meaning of Life: How to Find Joy in 100 Recipes. Helen is widely known for her work as a recipe developer with Yotam Ottolenghi, co-authoring the New York Times bestselling books Sweet and Comfort. In this episode, we talk about her debut solo cookbook and the deeper meaning behind baking. Helen brings a unique perspective to the kitchen. In addition to her acclaimed baking work, she also maintains a psychotherapy practice. In her new book, she blends these two worlds—sharing not only wonderful recipes, but also reflections on why baking matters and how it can bring joy and meaning to everyday life. Drawing on her upbringing in Malaysia and Australia, as well as years of developing recipes with Ottolenghi, Helen shares both sweet and savory bakes that celebrate creativity, connection, and nourishment. In this episode, we talk about: • Helen's journey from recipe developer to writing her first solo cookbook • Her collaboration with Yotam Ottolenghi and what she learned along the way • The inspiration behind Baking and the Meaning of Life • How baking adds meaning to everyday moments • Why baking is about more than survival. It's about joy and connection • Highlights from the table of contents and some of the recipes in the book • Tips, techniques, and baking insights from Helen's years in professional kitchens Want to Get Paid to Write Your Cookbook? If you're dreaming about writing a cookbook, you might assume you need to finish the entire manuscript before approaching publishers. But in traditional publishing, cookbook authors are often paid an advance before they write the book. In my Get Paid to Write a Cookbook Masterclass, I teach the step-by-step process for positioning your cookbook idea so publishers can invest in it. You'll learn: • How traditional cookbook deals actually work • What publishers are looking for in cookbook ideas • The path to pitching a cookbook proposal with confidence Register here for the masterclass.  

Amy Sherman was a guest on Thursday on the "Morning Wake Up" on WILS-AM with Mike Austin.On the show, Amy previewed this weekend's show, which is all about fun St. Patrick's Day celebrations around the state.Amy also shares her favorite traditional Irish recipes, from homemade Irish stew using Michigan's own Rockford Brewing stout to a decadent Guinness chocolate cake that's perfect for celebrating, and not just drinking.Listen now!And listen to this weekend's show on all of our affiliates.Saturdays• 8:00 AM — WBRN 1460 AM / 107.7 FM / 96.5 FM (Big Rapids)• 8:00 AM — WILS 1320 AM (Lansing)• 10:00 AM — News/Talk/Sports 94.9 WSJM (Benton Harbor)• 12:00 PM — News/Talk/Sports 1380 AM WPHM (Port Huron)• 12:00 PM — News/Talk 600 and 93.5 WCHT (Escanaba) NEWEST AFFILIATE• 4:00 PM — WIOS “The Bay's Best!” 1480 AM / 106.9 FM (Tawas / East Tawas)Sundays• 7:00 AM — Black Diamond Broadcasting Stations:---WCFX — CFX Today's Hits (95.3) — Mt. Pleasant---WGFN — The Bear (98.1 / 95.3) — Traverse City---WMRX — Sunny 97.7 — Midland---WUPS — The Classic Hits Station (98.5) — Houghton Lake---WWMK — 106.3 MAC FM — Cheboygan• 8:00 AM — News/Talk/Sports 1380 AM WPHM (Port Huron)• 1:00 PM — WSGW 790 AM / 100.5 FM (Saginaw)• 6:00 PM — WOOD 1300 AM / 106.9 FM (Grand Rapids)

NBC News senior business correspondent Christine Romans breaks down the best ways to boost credit scores and improve finances. Also, bestselling author Kwame Alexander shares a list of reading picks for March. Plus, chef and author Priyanka Naik shares some of her favorite snacks and recipes in celebration of Holi. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send Zorba a message!It's recipe day! James Beard nominated Chef Danny Calleros walks us through his incredible recipe for Crispy Fried Tofu with Creme Fraiche. Zorba digs into new research that suggests the Mediterranean Diet may decrease stroke risk. He also helps listeners with acid reflux and sinus issues.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

Originally aired on April 13, 2022 Kate leads today's discussion about the recipe development, curation and testing that go into creating a cookbook. Andrea, Molly and Kristin each share their individual recipe writing processes and the tools used behind the scenes to keep everything organized. They discuss sticking to theme, finding your audience and what can take away from the magic of cooking as well as the juggling act of attribution and importance of recipe testers. Finally, Molly tells us about a recent cookbook that has her inspired. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin Donnelly Editor: Abby Cerquitella   Mentions: Kristin spreadsheet template Bryan Ford   Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show Colombiana: A Rediscovery of Recipes & Rituals from the Soul of Colombia, by Marian Velásquez  

Craving bold flavor without the burnout—or the meat? We sit down with award-winning plant-based chef and author Adina Mullen to explore how global traditions make vegan cooking abundant, joyful, and deeply satisfying. From childhood vegan roots to a self-taught path through restaurant kitchens and two bestselling cookbooks, Adina shows how food can carry memory, culture, and ethics on one plate.We dig into the big questions people ask about plant-based eating: what's the real difference between “vegan” and “plant-based,” how much protein do you actually need, and can beans, tofu, tempeh, and nuts truly deliver? Adina breaks down flavor the way a traveler maps a city—aromatics first, spices toasted, textures layered—so each bite hits with balance and depth. She explains how to honor the soul of traditional dishes when swapping animal proteins for plants, preserving spice profiles, cooking methods, and the role the dish plays in its home culture.If you've ever felt intimidated by global recipes or worried that plant-based means bland, this conversation is your permission slip. Adina shares practical ways to start: build a small spice library, batch-cook beans and grains, and use simple techniques to amplify taste. Her travel stories—from Italy's quiet precision to Morocco's layered heat and Turkey's vibrant markets—turn into everyday guidance you can use tonight. And yes, we celebrate comfort too, with fan favorites like a crackling Dutch oven bread that pairs perfectly with a hearty stew.Ready to cook with confidence and curiosity? Press play, explore Adina's approach to globally inspired vegan meals, and if you enjoyed the conversation, subscribe, share with a friend who loves to cook, and leave us a quick review—your support helps others find the show.To find Adina's cookbook, Vegan Flavors of the World, click HEREI would love to hear from you! What did you think of the episode? Share it with me :) Support the showLet's Be FriendsHang out with Heather on IG @greenpalettekitchen or on FB HERE.Let's Talk!Whether you are looking for 1-1 nutrition coaching or kitchen coaching let's have a chat. Click HERE to reach out to Heather.Did You Love This Episode? "I love Heather and the Real Food Stories Podcast!" If this is you, please do not hesitate to leave a five-star review on Apple or wherever you listen to podcasts.

Send Zorba a message!It's recipe day! James Beard nominated Chef Danny Calleros walks us through his incredible recipe for Crispy Fried Tofu with Creme Fraiche. Zorba digs into new research that suggests the Mediterranean Diet may decrease stroke risk. He also helps listeners with acid reflux and sinus issues.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

The importance of asking for help.

Daf Yomi Menachos 52Episode 2251Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.52a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/#dafyomi #talmud00:00 Intro 02:08 Who funds the par helem davar shel tzibur12:33 Ingredient measurements of the minchas chavitin44:19 Conclusion

A bizarre “Jim Carrey clone” conspiracy erupted online after his César Awards appearance, fueled by a decades‑old decoy clip and a drag artist’s joking Instagram post claiming to impersonate him. In reality, Carrey was genuinely at the ceremony with family, and rumors spiraled only because some fans thought he looked “different” in footage from the event. A California flying‑EV startup has become the latest casualty of the state’s tech downturn, laying off 80% of its workforce as funding dries up and production stalls. The company’s collapse adds to a growing wave of job cuts hitting futuristic transportation firms struggling to turn bold concepts into sustainable businesses. Reese’s founder’s grandson says some newer Reese’s products no longer contain real milk chocolate or peanut butter, calling them “gross and waxy” and made mostly of vegetable oils. Hershey denies changing the classic Peanut Butter Cup recipe but acknowledges tweaks in certain seasonal and specialty items, sparking widespread consumer backlash. Republican Sen. John Cornyn is fighting for a fifth term, with state Attorney General Ken Paxton and Rep. Wesley Hunt both arguing it's time to change things up. Meanwhile, Democratic Rep. Jasmine Crockett and state Rep. James Talarico are competing in an expensive primary of their own, as they try to make the state competitive in the general election. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

What if the secret to social media success in 2026 isn’t better tools, smarter apps, or perfectly planned content - but you? In this solo episode of the Direct Selling Accelerator Podcast, I’m breaking down one of the most important strategies for the future of social media: your red thread. We explore why authenticity matters more than ever, how algorithms actually learn who to show your content to, and why over-editing and over-planning are hurting your reach. In this podcast episode, I’ll walk you through how to identify up to three red threads that should weave through everything you post, helping you attract the right audience, build trust faster, and grow your business with clarity and confidence. If you want social media to feel simpler, more aligned, and far more effective in 2026, this episode will give you a powerful framework you can implement immediately. I’ll be talking about: ➡ [00:00] Introduction ➡ [00:18] Welcome to the Direct Selling Accelerator Podcast ➡ [00:45] Why Over-Planning Kills Authenticity ➡ [01:36] Introducing the Red Thread Strategy ➡ [02:39] The Mari Smith Moment That Changed Everything ➡ [04:03] You’re Talking to Humans, Not Algorithms ➡ [05:18] Why Over-Edited Content Is Hurting Your Reach ➡ [07:00] What a Red Thread Really Is ➡ [08:21] How the Algorithm Learns What You Talk About ➡ [10:06] The Biggest Red Thread Mistake People Make ➡ [10:48] Sam’s Three Core Red Threads ➡ [12:00] Your Content Is a Recipe, Not One Ingredient ➡ [12:45] Why Your Red Thread Must Connect to Your Why ➡ [13:27] Energy Is Contagious on Social Media ➡ [14:51] Four Questions to Find Your Red Thread ➡ [16:00] The Dinner Party Rule for Social Media ➡ [18:12] What Do You Want to Be Remembered For? ➡ [20:03] Passion Is Your Power ➡ [23:30] Turning Clarity Into a 2026 Content Plan ➡ [24:12] Stop Overthinking and Just Be You ➡ [25:15] Final Thoughts, Subscribe & Outro Resources Quote: “People buy from people they know, like, and trust.” Free Facebook community: https://www.facebook.com/groups/socialmediafordirectsellerswithgregandsam/ Are you ready to keep growing? Learn more about joining the Auxano Family - https://go.auxano.global/welcome Connect with Direct Selling Accelerator: ➡ Visit our website: https://www.auxano.global/ ➡ Subscribe to YouTube: https://www.youtube.com/c/DirectSellingAccelerator ➡ Follow us on Instagram: https://www.instagram.com/auxanomarketing/ ➡ Sam Hind’s Instagram: https://instagram.com/samhinddigitalcoach ➡ Follow us on Facebook: https://www.facebook.com/auxanomarketing/ ➡ Email us: community_manager@auxano.global If you have any podcast suggestions or things you’d like to learn about specifically, please send us an email at the address above. And if you liked this episode, please don’t forget to subscribe, tune in, and share this podcast. Are you ready to join the Auxano Family to get live weekly training, support and the latest proven posting strategies to get leads and sales right now - find out more here: https://go.auxano.global/welcome See omnystudio.com/listener for privacy information.

A bizarre “Jim Carrey clone” conspiracy erupted online after his César Awards appearance, fueled by a decades‑old decoy clip and a drag artist’s joking Instagram post claiming to impersonate him. In reality, Carrey was genuinely at the ceremony with family, and rumors spiraled only because some fans thought he looked “different” in footage from the event. A California flying‑EV startup has become the latest casualty of the state’s tech downturn, laying off 80% of its workforce as funding dries up and production stalls. The company’s collapse adds to a growing wave of job cuts hitting futuristic transportation firms struggling to turn bold concepts into sustainable businesses. Reese’s founder’s grandson says some newer Reese’s products no longer contain real milk chocolate or peanut butter, calling them “gross and waxy” and made mostly of vegetable oils. Hershey denies changing the classic Peanut Butter Cup recipe but acknowledges tweaks in certain seasonal and specialty items, sparking widespread consumer backlash. Republican Sen. John Cornyn is fighting for a fifth term, with state Attorney General Ken Paxton and Rep. Wesley Hunt both arguing it's time to change things up. Meanwhile, Democratic Rep. Jasmine Crockett and state Rep. James Talarico are competing in an expensive primary of their own, as they try to make the state competitive in the general election. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

The history of bird conservation is full of conflict, characters, chaos — and ultimately, hope.In this special episode, host Dr. Mike Brasher sits down with journalist and author James H. McCommons, whose new book Feather Wars uncovers the dramatic, surprising, and often untold stories behind how America saved its birds from the brink of extinction.From market hunting and plume traders to poetic bird lovers, political maneuvering, and early wildlife heroes, this book chronicles the people, laws, and events that shaped modern conservation — including stories waterfowl hunters will instantly recognize.In this episode:The early days of shotgun ornithologists and egg collectorsHow plume hunting and the feather trade ignited a national movementWhy hunters played a crucial role in securing early conservation lawsThe real story behind the Lacey Act, Weeks-McLean Act, and MBTAThe wild saga of Ray Holland vs. the Missouri Attorney GeneralDing Darling, duck clubs, and the birth of the Federal Duck StampHow past conservation battles mirror today's challengesIf you love birds, hunting history, conservation law, or simply great storytelling — this episode (and this book) are must-listens.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.orgSPONSORS:Purina Pro Plan: The official performance dog food of Ducks UnlimitedWhether you're a seasoned hunter or just getting started, this episode is packed with valuable insights into the world of waterfowl hunting and conservation.Bird Dog Whiskey and Cocktails:Whether you're winding down with your best friend, or celebrating with your favorite crew, Bird Dog brings award-winning flavor to every moment. Enjoy responsibly.

Is that chocolate milk, Becky? Recipe for the unholy Bacon Snack Bars Approachability: 8/10 (Bloodless horror/whodunit/dark comedy) Content Warnings: Jump scares; Creepy masked killer Next Week's Film RandomHorror9 T-Shirts Hosts: Jeffrey Cranor & Cecil Baldwin (Find more of our work on Welcome to Night Vale) Logo: David Baldwin Random Horror 9 Patreon YouTube, Bluesky, Letterboxd, & Instagram: @RandomHorror9 We are part of Night Vale Presents Learn more about your ad choices. Visit megaphone.fm/adchoices

Why This Episode MattersWhat happens after a reality cooking show and how to convert exposure into growthScaling a wholesale bakery: space, equipment and financingWhy wholesale can be a sustainable alternative to retail Every entrepreneur underestimates two things: money and time.The BanterMark Pascal and Francis Schott open the show reflecting on why service still defines the dining experience. They also debate whether good wine tastes the same when enjoyed at the sink while doing dishes as it does at the table.The ConversationDanielle Sepsy, founder of The Hungry Gnome and known as the Scone Queen, shares how she leveraged a reality cooking competition into meaningful wholesale expansion. The conversation explores scaling a wholesale bakery, building long-term retail partnerships, and the discipline required to move from local success to broader commercial reach. Danielle also discusses her new cookbook, where she reveals the secret recipes behind The Hungry Gnome's signature baked goods, and how the book, along with her social media account, can support both brand growth and customer connection.Timestamps0:00 – Opening Banter: Service, Hospitality & the River Palm Terrace6:15 – Why Wine Tastes Better at a Restaurant10:00 – Danielle Sepsy Joins: The Hungry Gnome & “Scone Queen”14:45 – Post-Show Growth: 5000% Spike & Expansion17:03 – Why Wholesale Works: Volume, Sanity & Sustainability27:35 – The Cookbook: Revealing the Recipes34:00 – Wrap Up: Capital, Delays & Opening a BusinessGuest BioDanielle Sepsy is the founder and chef behind The Hungry Gnome, a wholesale bakery known for its scones and specialty baked goods served in cafés throughout the New York area. She was crowned the “Scone Queen” on The Big Brunch, earning national attention and accelerating the growth of her business. Danielle is also the author of The Scone Queen Bakes, where she shares the recipes behind her most requested creations.Show InfoThe Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome: A CookbookBy Danielle SepsyJoin us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

What if baking isn't about perfection — but about paying attention?In this week's episode, we sit down with the brilliant Victoria Granof to talk about baking as ritual, instinct, creativity, and care. From working alongside Anthony Bourdain and Snoop Dogg to cooking for Ruth Reichl in her home, Victoria brings a lifetime of wisdom and experience as a culinary creative, legendary food stylist, mentor, and coach.A James Beard Award finalist and one of Cherry Bombe's 100 most inspiring women in food, Victoria shares how baking can be both grounding and transformative, whether you're baking as an act of service for those in need or making shortbread cookies in your home kitchen.In this episode, you'll discover:The influences and cookbooks that have shaped Victoria's culinary lifeHow ritual, full moons, and community come together in her monthly Substack gathering, Be KneadyWhat decades of food styling have taught her about risk and instinctIf you've ever wanted to bake with more confidence, more curiosity, and more meaning, this conversation will change the way you think about what happens in your oven.Press play now and rediscover the joy of baking at home!(Photo of Victoria Granof by Louise Hagger) ***Looking to connect with avid fellow home cooks? Join us on our live monthly calls by becoming a paid subscriber to our Substack here! Or sign up for free to receive recipes and roundups straight to your inbox. ***Links:Victoria Granof's Substack: Delicious Tangents, where she hosts her “Be Kneady” monthly gatherings, you can also follow her on Instagram, and find more about her here, or sign up to work with her 1:1. Check out Victoria's gorgeous book: Sicily, My Sweet – Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves.Cookbooks Victoria referenced: Marcella Hazan's Essentials of Classic Italian Cooking, The Joy of Cooking, Maida Heatter's cookbooks, Rose Levy Berenbaum's baking books, and Carol Field's The Italian Baker. Silver dollar pancake recipe from Betty Crocker (the recipe Victoria originally used was from The Betty Crocker Cookbook for Boys and Girls.Victoria's grandmother's simple braided cookies with sesame seeds can be found in her book, Sicily My Sweet Some of Victoria's food styling: her Belgian food shoot with Kenji Toma, and the dripping ice cream cone for Bon Appetit MagazineLady M Crepe Cakes Pretzel shortbread cookie recipe from Host The Toast. In Victoria's words: “I discovered from the label of the Lost Bread pretzel shortbread that they use breadcrumbs (wheat, rye,barley), which I guessed were crumbs from their wheat, rye and barley sourdough bread, so I made dried breadcrumbs from that exact bread and whirred them in the food processor to the consistency of whole grain flour, and subbed them measure for measure for the pretzel crumbs and EUREKA!!! The pretzel flavor comes from the lye bath and pretzel salt.”The new Gourmet Magazine.***Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's 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!

We start off today talking about Buc-ee's getting a little litigious, prosthetic buttholes, Dan and Trey taking their friendship to a new level, and is getting kicked in the balls the most painful thing ever?  LINKS:Buc-ee's sues Ohio chain for trademark infringement, arguing logos too similarAmanda Seyfried wore a ‘prosthetic butthole' for new movie ‘Testament of Ann Lee'Debunked: The pain from a kick in the testicles is not the same as giving birth to 160 children at onceThe Treehouse Show is a Dallas based comedy podcast. Leave your worries outside and join Dan O'Malley, Trey Trenholm, Raj Sharma, and their guests for laughs about funny news, viral stories, and hilarious commentary.The Treehouse WebsiteGet MORE from the Treehouse Show on PatreonTreehouse YouTube ChannelGet a FREE roof inspection from the best company in DFW:Cook DFW Roofing & Restoration CLICK HERE TO DONATE:The RMS Treehouse Listeners Foundation

Hey Pickles!We're releasing a replay this week, as Christine is having a medical procedure done on our usual recording day.This is a reminder: If you're 50 or older please get a colonoscopy. Colon cancer can be cured if found early.Take impeccable care of yourself and the people around you!Much love, Christine & SamSend us a text! We can't respond, but we'd love to hear from you!Support the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworks

Amanda Scarlati is back on Fresh Off the Set to discuss all things cheese! She shares easy tips on eating better heading into the new year by making small, intentional changes, as well as plenty of recipe ideas using Cache Valley Creamery products. Known for her food blog, Scarlati Family Kitchen, Amanda is a chef, author and photographer who is passionate about teaching others to cook and making memories through food. Kari, Brooke, David, Elora and Jennifer host Fresh Living on KUTV, which airs on CBS Channel 2 every weekday at 1 pm in Utah. You can follow Fresh Living on all social media platforms @kutvfreshliving and watch our show on YouTube.

Kevin and Michelle are feeling punchy after a long, dreary winter, and it shows. What starts as cold remedies (ginger, garlic, lemon, honey, and a serious kick of cayenne) turns into a fiery, flavour-packed conversation about one of Kevin's favourite appetizers: Bang Bang Cauliflower.In this episode, Kevin walks through his easy, three-step recipe for crispy, spicy cauliflower bites made with maple syrup, sambal oelek, and panko, perfect for the air fryer or oven. Michelle shares her own buffalo cauliflower variation using chickpea flour and a powerhouse spice blend inspired by Dr. Greger's approach to plant-based nutrition.But this isn't just about flavour. The duo dives into the science behind cruciferous (yes, Kevin's favourite word) vegetables. From sulforaphane and sulfur-rich compounds to cancer risk reduction, cardiometabolic protection, and hormone support, they break down why cauliflower, broccoli, kale, and other brassicas deserve a regular spot on your plate, even if you think you “hate” them.You'll also hear:Air fryer vs. oven experimentsHow to sneak more veggies into kids' diets (cauliflower sheep included)Why lightly steaming may maximize health benefitsA listener-submitted dad joke (and a few truly questionable ones)Spicy food, nutrition science, vegetable art, and way too much enthusiasm for the word “cruciferous.” Just another day at Nutrition for Noobs.Eat your greens. Make them cruciferous. Maybe add some pistachio.-----Recipes:Bang Bang CauliflowerSauce: 1/2 cup mayo, 1/4 cup sambal oelek or sriracha, 2 tbsp maple syrupCauliflower: 1 head, chopped into floretsBatter: 3/4 cup flour, 1 tbsp sambal oelek, 1/2 cup cornstarch, 3/4 cup milk (of your choice), 2 tsp lemon juice or apple cider vinegar, 1/2 tsp each salt & pepper, 1 tsp each onion & garlic powdersCoating: 1 cup panko breadcrumbs-----Dr Gregor's spice mix (for Buffalo Cauliflower bites): 2 tbsps nutritional yeast, 1 tbsp onion powder, 1 tbsp dried parsley, 1 tbsp dried basil, 2 tsps dried thyme, 2 tsps garlic powder, 2 tsps dry mustard (mustard powder), 2 tsps paprika, 1/2 tsp ground turmeric, 1/2 tsp celery seedsFull recipe: https://nutritionfacts.org/recipe/buffalo-cauliflower-with-ranch-dressing/-----Please subscribe and drop us a review—your feedback helps fellow noobs find their way to better nutrition.Have a question for Michelle? Have a recipe (or recipe disaster) you want to share? Get in touch at n4noobs@gmail.com or connect with us on Facebook at https://www.facebook.com/nutritionfornoobs.

If you've been wanting to get started with reading your Bible and prayer journaling, but you don't know where to even start, or how you're supposed to do it, this episode is for you. Incorporating practices like prayer journaling can help you focus your thoughts and see God's fingerprints all over your story. Today, I'm sharing some tips and the recipe I use to journal t help you get started. Feel free to make it your own and ask any questions you have along the way! Resources mentioned in this episode: YouVersion Bible app - https://www.youversion.com/the-bible-app/ Streetlights Bible app - https://www.streetlightsbible.com/ The Bible Recap Podcast by Tara-Leigh Cobble - https://www.thebiblerecap.com/podcast Connect with us! Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.pzazzonline.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/pzazzartstudio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Text us: 1-334-249-1818

Send a textClick here: Learn More & Register for NPG Iconic ... The Greatest Leadership & Culture  Event Ever Created for Orthodontists  Click here: Schedule an Online Consultation with our Podcast Host and Founder & CEO, of New Patient Group, Brian WrightListen to Brian Wright on Dr. Glenn Krieger's OrthoPreneur Podcast https://podcasts.apple.com/us/podcast/the-orthopreneurs-podcast-with-dr-glenn-krieger/id1446375553?i=1000751184177Thank you to our Sponsorshttps://newpatientgroup.comhttps://wrightchat.comQuotas get checked off. Legacies get talked about for years. We're pulling back the curtain on why “good” numbers can coexist with low morale, vanishing initiative, and creeping turnover—and how to flip that dynamic by leading people, not spreadsheets.We start with a simple tale that's all too common: a top performer saves hundreds of hours with an automated workflow and gets dinged for being five minutes late. That's transactional leadership in a nutshell—an exchange of time for money and compliance for praise—efficient in the short term and corrosive over time. From there, we unpack the traits of transactional cultures: rigid rules, quarterly thinking, burnout, and a blind spot for investments that free time and lift quality. Then we go deeper into transformational leadership, where recognition, opportunity, and mentorship replace micromanagement, and where initiatives that challenge “how we've always done it” get a genuine pilot, not a polite burial.You'll hear why Howard Schultz refused to cut healthcare for part-time partners at Starbucks—despite a $300M “savings”—and how that choice slashed turnover and compounded loyalty. We contrast that with Blockbuster's fixation on late fees, a classic data-trap that protected today's slice while forfeiting tomorrow's market. We also rewrite our opening story with a different leader, one who sets aside the keyboard, studies the idea, and gives the innovator a platform to teach. The result isn't a one-time spike; it's a culture shift from renters to owners.Along the way, we share scenario drills you can use right now: how to respond to a missed deadline, test a bold policy change, staff an emergency weekend without bribery, and run an annual review that charts a three-year path. Expect clear, practical takeaways rooted in leadership fundamentals—individualized consideration, intellectual stimulation, inspirational motivation, and modeling the behavior you want repeated.If you're ready to retain great people, attract better ones, and build a patient or customer experience that keeps winning, hit play. Then share this with a manager who still thinks bonuses are the only lever. Subscribe, leave a quick review, and tell us: which habit are you changing first?

The schems helps children understand where their food came from, what good nutrition looked like and empower them with skills for the future.

So far, so good. Ben & Matthew discuss the early offensiveness of the Giants before breaking down position battles. Does long time farmhand Victor Bericoto have a chance of making the team? Can we expect strike outs to stay low? Oh, and do we need to talk about Hayden Birdsong?On the cocktail side of things, Matthew is drinking a Banana Bliss while Ben is drinking a City Connect. Recipes below.Banana Bliss1 oz Cognac or Brandy3/4 oz Sweet Sherry (Or Dry Sherry)1/4 oz Banana Liqueur (Banane du Bresil or Tempus Fugit)Combine all ingredients in a mixing glass with ice. Stir until well chilled. Strain into a chilled ice-filled short glass. Garnish with an orange twist.City Connect2 oz Gin1/2 oz Lemon juice2-6 oz Grape SodaCombine the gin and lemon juice in a highball glass and stir. Fill the glass with ice and top with the grape soda. Stir once or twice to combine.

In this episode of the Marketing Insights Podcast, host Shanita Baraka Akintonde is joined by Kevin Davis, Senior Director of Marketing and Brand Strategy at Erie Family Health Center, for a conversation on how reading, storytelling, and long-form thinking inform effective marketing and business strategy.Kevin shares how books influence his approach to branding in trust-driven environments, while Shanita connects those insights to her book, The Front Porch Leader: Great Grand's Recipe for Success, exploring storytelling as a strategic tool for building credibility, connection, and impact.A thoughtful exchange for marketers, brand leaders, and business professionals who believe strategy works best when it's informed, human, and intentional.

Are you tired of chasing a version of success that feels like a performance? In this episode of the Health by Haven Podcast, we dive deep into Human Design - a powerful tool for self-discovery that helps you stop living for others and start living in alignment with your true nature.Guest Nicole Bonia, a Human Design expert for leaders and creatives, shares her journey from high-pressure corporate environments to a life of radical self-trust. If you've ever felt like your productivity defines your worth, this episode is your permission slip to pivot to a more authentic life.In this episode, you'll learn:What is Human Design? A beginner-friendly breakdown of the systemThe Human Design Types: Understanding how you're uniquely wired to interact with the worldStrategy & Authority: How to make big life decisions that feel easeful Practical Alignment: How to apply your chart to your career, relationships, and lifeBreaking the Performance Trap: Deconditioning from societal expectations to live in alignmentWhether you're a Projector, Generator, Manifestor, Manifesting Generator, or Reflector, Nicole provides grounded, practical steps to help you use your chart as a roadmap for a more fulfilling life.Connect with Health by Haven:Work with Me: Learn about holistic health coaching & schedule a free sessionFree Trial: 2-Week Free Trial of THE DINNER CLUB Newsletter: Subscribe for Recipes & Health TipsSupport the Show: Pledge your support for less than a cup of coffee!Instagram: @healthbyhavenConnect with Nicole:Nicole's WebsiteGet your free human design chartThank you to our Season 4 sponsor, Avodah Massage TherapySupport the show

This week, we discuss everything going on in the world and the fact that most people just want to be left alone... but, we also have to stand up and do what is right. Then, we get into the many medicinal qualities of the grape family. This one may be a bit controversial.Also, I am back on Youtube Please subscribe to my channel: @judsoncarroll5902   Judson Carroll - YouTubeTune of the week:Meat Shakin' Woman on guitarI show you how to play my version of Blind Boy Fuller's "Meat Shakin' Woman". This one is much easier than the last Fuller tune we did... but, it does beg the question of why he was so obsessed with fat women....?? Anyway, there are some great licks in this one and it is a fun, real old beer joint type of blues.https://youtu.be/sIwMhqwJrNEEmail: judson@judsoncarroll.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/southern-appalachian-herbs--4697544/supportRead about The Spring Foraging Cookbook: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0CRP63R54Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter:https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast:  https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: Herbal Medicine 101 - YouTube https://www.youtube.com/playlist?list=PL7QS6b0lQqEclaO9AB-kOkkvlHr4tqAbs

Every state has a food its known for and on this episode we explore it!

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

The guys make a "tequila negroni" using both dry and sweet vermouth!ROSITA RECIPE:1.5oz/45ml TEQUILA.5oz/15ml DRY VERMOUTH.5oz/15ml SWEET VERMOUTH.5oz/15ml CAMPARI Add ingredients into a mixing glass filled with ice. Stir and strain into a rocks glass filled with ice. Garnish with lemon twist.Recipe via The Bartenders BibleWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Our friend Tanya Bush is back. The Brooklyn-based pastry chef, writer, and co-founder of Cake Zine visits the studio to talk about her incredible debut book, Will This Make You Happy: Stories & Recipes from a Year of Baking. It's part coming-of-age memoir, part baking book, and the rare cookbook that is also a page turner. In this episode we get into the year of Tanya's life that inspired this book and get into what is exciting at Tanya's restaurant, the acclaimed Little Egg. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

"People have such a negative connotation around cardio. At the end of the day, you can have the flattest stomach, the nicest glutes, and the best biceps in the world but if your heart gives out, you still die. You can have a great body and still die. You need a strong heart to actually enjoy a high quality of life." If you've ever started a fitness plan with motivation, only to burn out, fall off, and start over again, you're not alone. In this episode, Maxime Sigouin returns to break down why most fitness approaches fail and what actually works for building a strong, lean, resilient body for life. Drawing on years of experience as a fitness coach, model, and Ironman triathlete, Maxime shares insights from his new book, Forever Fit. He explains how to build muscle, lose fat, improve metabolic health, and stay consistent without extremes, restriction, or burnout. You'll learn how to rethink protein, cardio, and recovery, and gain actionable guidance from Maxime that you can start applying today to transform your health. This episode also has a very special treat: We're thrilled to welcome UnchainedTV Founder Jane Velez-Mitchell as cohost with Raphael! What we discuss in this episode: Why Maxime's book stands out in the crowded health and fitness space.  How calorie deficits relate to fat reduction. Hormonal imbalances and aging. Strategies to keep workouts stimulating. What reverse dieting is, how it works, and what it can do for your metabolism. The truth about soy protein and the importance of protein diversity. How many days muscles need to recover for optimal growth. Why cardio is essential for overall health. Resources: Book: Forever Fit Website: Mavy Wellness  Forever Fit Podcast by Mavy Wellness - YouTube Instagram: MAVY Wellness - Become Forever Fit

Without A Recipe 2023 starts NOW, our biggest and best season yet! This week we're making Ramen from scratch. Do you agree with the judges' final choices?  APPEARANCES: Jude Parra @jude_parra Rich Rama @ramarich Rosanna Pansino @rosannapansino Jared Popkin @jaredpopkin Kwesi James @kwesi_james  2nd TRY CREW Rachel Cole Director Jonathan Kirk 1st AD Jonathan Kirk Cam Op Jack McGill Sound Op EXTERNAL CREW Dawn Shim Director of Photography Chris LaPointe Director of Photography Chris LaPointe Camera Operator Gisselle Gonzalez Camera Operator Austin Page Camera Operator Nick Burress 1st AC Kelly Thompson 2nd AC Kevin Wright 2nd AC Anthony Boyd Gaffer Pauli Dandino Key Grip David Beede Sound Mixer Chris Hall Sound Mixer Colbie Crow Boom Operator Lauren Ivy Production Designer Danielle Merendino Art Director Morgan Roberts Set Dresser Pavle Kujundzic Set Dresser Sam Slosburg Set Dresser Niki Ford Culinary Consultant Edgar Castillo Production Assistant Armando Garcia Production Assistant Selina Gallegos Production Assistant EDITED BY Devlin McCluskey 2nd TRY LLC STAFF Rachel Ann Cole - Executive Producer & Chief Creative Officer Nick Rufca - Executive Producer & Chief Operations Officer Devin Wangler - Finance Manager Erica Lynn Schmueck - Director of Production Desiree Hurlbut - Production Coordinator Jack McGill - Production Assistant Siena Brolin - Production Intern Cailyn Hoertz - Social Media Department Coordinator Aiko Igasaki - Short Form Editor & Graphic Design Associate Rainie Toll - Podcast Editor Jonathan Kirk - Podcast Engineer/Editor Devlin McCluskey - Senior Editor YB Chang - Senior Editor Elliot Dickerhoof - Editor Mishelle Martin - Editor Skyler Klingenberg - Editor Will Witwer - Post Production Supervisor Moira Joy Smith - Assistant Editor Watch more on 2ndtry.tv Learn more about your ad choices. Visit megaphone.fm/adchoices