Podcasts about Salad

Pesky rodents can be a nightmare for pot gardeners trying to grow bulbs over the winter, but there's plenty you can do to protect them, and put on a show while doing so!In this episode of ‘grow, cook, eat, arrange', you'll discover Sarah's tried-and-true methods for keeping squirrels away, the best looking varieties for form and function alike, and creative ways to make your pots work double duty with beautiful and edible pot toppers. In this episode, discover:Clever, tried-and-tested ways to keep grey squirrels and other rodents from digging up your bulbsHow to use pot toppers like violas, pansies, and hardy herbs to protect your containers, and add beauty to them tooTips for making the most of your pots by growing edible plants alongside your bulbsProducts mentioned:Eryngium alpinumhttps://www.sarahraven.com/products/eryngium-alpinumViola x wittrockiana 'Peach Shades' F1https://www.sarahraven.com/products/viola-x-wittrockiana-peach-shades-f1Viola x wittrockiana 'Frizzle Sizzle Burgundy' F1https://www.sarahraven.com/products/viola-x-wittrockiana-frizzle-sizzle-burgundy-f1Viola x wittrockiana 'Frizzle Sizzle Yellow Blue Swirl' F1https://www.sarahraven.com/products/viola-x-wittrockiana-frizzle-sizzle-yellow-blue-swirl-f1Ammi visnagahttps://www.sarahraven.com/products/ammi-visnagaKale 'Dwarf Green Curled'https://www.sarahraven.com/products/kale-dwarf-green-curledSwiss Chard 'White Silver 2'https://www.sarahraven.com/products/chard-white-silver-2Salad Leaf Autumn & Winter Mixhttps://www.sarahraven.com/products/autumn-and-winter-salad-leaf-mixMizunahttps://www.sarahraven.com/products/mizunaMustard 'Red Frills'https://www.sarahraven.com/products/mustard-red-frillsSalad Rocket 'Serrata'https://www.sarahraven.com/products/salad-rocket-serrataFlat Leaf Parsley 'Gigante di Napoli' (Petroselinum crispum var. neapolitanum)https://www.sarahraven.com/products/parsley-gigante-di-napoliCoriander (Coriandrum sativum 'Leisure')https://www.sarahraven.com/products/coriander-leaf-form-leisureGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Don't let the sports coat/shorts combo fool you as the 'World-Renowned Life Coach' LCTB has been blazing his own path for years in quest to help YOU!

This week on the Super Fun Time Trivia Podcast, we discuss being unable to climax without George Michael being involved, Anderson Cooper's cocaine white hair, and an elderly Russian gangster shows up and threatens to pull start my entire body. Patreon: Super Fun Time Trivia Website: superfuntimetrivia.com Facebook: superfuntimetrivia Instagram: superfuntimetrivia Twitter: @sftimetrivia Email: superfuntimetrivia@gmail.com Intro Music By David Dino White. Welcome to Super Fun Time Trivia: The known universe's only live improv comedy trivia podcast.

In this episode, I sit down with health coach, podcaster, and consultant Jenn Trepeck, host of Salad with a Side of Fries. Jenn shares her personal journey from the business world into health coaching—a shift sparked by her own experiences with endless diets, weight struggles, and ultimately, finding a sustainable wellness approach. I loved hearing how Jenn escaped the diet rollercoaster and dedicated her career to helping others do the same. We dug into her health coaching philosophy, which centres on four key elements: low glycemic impact nutrition, focusing on body composition, building lasting behaviour change, and using strategic supplementation to support individual needs. We talked openly about the value of measuring health beyond the scale, the real impact of reducing inflammation, and client stories—like finding new confidence, moving pain-free, and living energetically without crash diets. Jenn shared her practical tips for busy lives, working with families and teens, eating “fridge first,” and fitting in self-care when life gets hectic. If, like me, you want more than quick fixes, Jenn's message will inspire you to reclaim health with simple daily choices and a focus on true lifestyle change—not perfection. What We Cover in This Episode: Why most diets fail—and what actually works for lasting weight loss How building muscle and body composition sets the foundation for health Making behaviour change real and sustainable for the long term How strategic supplementation supports metabolism and health (but never replaces whole foods) Family-friendly strategies for healthy nutrition with kids and teens Connect with Jenn Trepeck

Ever wonder what two personal chefs actually eat in a day? If you sometimes struggle with “what's for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. If you've ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you'll:Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dishLearn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutesPress play on this episode of and walk away with fresh ideas you can cook and enjoy today!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.La Baleine's Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.Even better, La Baleine's time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.

Dr. Mike and IFBB Pro Jared Feather invented a new belt specifically designed for hypertrophy training! Check it out! https://www.versagripps.com/products/hyperbelt DISCOUNT CODE: VGRP Want to get even more jacked? Grab the RP Hypertrophy App for your training, and maximize your gym efforts with the RP Diet Coach App to nail your nutrition. - 00:00 – Intro 00:18 – Dr. Mike & Mr. Nick Shaw's new electro-country band 04:18 – Dr. Mike's unrelenting, furious, and exotic love for the RP Diet Coach App update   07:44 – Version 1.5 is live; addressing community comments 21:00 – Counting ancillary macros (bread protein, almond protein, etc.) 28:00 – Flexibility within the app 31:10 – Salad dressing and Michigan football (RP philosophy?) 38:00 – How Dr. Mike uses the RP Diet Coach App

Grab your chopsticks and buckle up for this week's high-flying recipe: Thai Teal Salad. The Fowl Life Midwest Host Joel Kleefisch and award-winning Provider Chef Ellie Lawton team up on an authentic Thai Duck recipe that goes from field to table in a flash. So easy a whitetail hunter could do it! Check it out. This episode is brought to you by The Provider Culinary, Travel Wisconsin, and Camospace

Fluent Fiction - Hungarian: Quinoa Salad and Sausage Toast: A Vegan's Family Dinner Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-09-27-07-38-20-hu Story Transcript:Hu: A levelek a fákon már sárgára és vörösre váltottak, és a kesernyés ősz illata belengte a budapesti levegőt.En: The leaves on the trees had already turned yellow and red, and the bitter smell of autumn filled the air in Budapest.Hu: Az Eszter lakásába vezető lépcsőház nyíló ajtaja mögött egy vidám, ugyanakkor kicsit feszült hangulat fogadta a vendégeket.En: Behind the opening door leading to Eszter's apartment, guests were greeted by a cheerful yet slightly tense atmosphere.Hu: A konyhából nehéz húsos ételek illata szivárgott, klasszikus pörkölt és töltött káposzta készült az asztalra.En: The scent of hearty meat dishes wafted from the kitchen, where classic stew and stuffed cabbage were being prepared for the table.Hu: „Sziasztok!” – kiáltott fel Zoltán, miközben a bejáratnál lerakta a cipőjét.En: “Hi everyone!” exclaimed Zoltán as he placed his shoes by the entrance.Hu: Kezében egy nagy tál volt, ami kihívóan díszítette a klasszikus, poros barna paprikás asztalterítőt.En: In his hand was a large dish, provocatively decorating the classic, dusty brown paprika tablecloth.Hu: Eszter mosolygott, de a homlokán ráncok jelezték, hogy picit aggódik a délután kimenetele miatt.En: Eszter smiled, but wrinkles on her forehead indicated she was a bit anxious about the outcome of the afternoon.Hu: „Mi van itt?” – mutatott Bence nevetve a tálra.En: “What do we have here?” Bence asked, laughing, pointing at the dish.Hu: Közelebb hajolt, és kihúzta a vegán étel illatát.En: He leaned closer and drew in the scent of the vegan dish.Hu: „Ezt eszi a nyuszikám?” nevetett fel, majd hátba veregette unokatestvérét.En: “Is this what my bunny eats?” he laughed, then patted his cousin on the back.Hu: „Ez egy quinoa saláta, Bence,” válaszolt Zoltán higgadtan.En: “This is a quinoa salad, Bence,” Zoltán replied calmly.Hu: „Egészséges, és tele van ízzel!”En: “It's healthy and full of flavor!”Hu: Elhatározta, hogy ma este elmagyarázza a családnak a vegán életmód előnyeit.En: He resolved that tonight he would explain the benefits of a vegan lifestyle to the family.Hu: Az asztal körül helyet foglalt a család.En: The family took their places around the table.Hu: Eszter próbálta békíteni Zoltánt és Bencét az asztal körüli kisebb viták közepette.En: Eszter tried to mediate between Zoltán and Bence amidst the minor table disagreements.Hu: A vacsora kezdődött.En: Dinner began.Hu: Az asztal közepén trónolt a húsos ételek sorozata, mögötte Zoltán táljával, mely szinte elveszett a nagy tömegben.En: A series of meaty dishes reigned in the center of the table, with Zoltán's dish almost lost behind the large array.Hu: Amikor már mindenki evett, Zoltán tisztította meg a torkát, hogy elmondhassa a beszédét.En: Once everyone was eating, Zoltán cleared his throat to give his speech.Hu: „Család! Szeretném, ha meghallgatnátok,” kezdte.En: “Family! I would like you to listen,” he started.Hu: „A vegán életmód nem csak az egészségemnél tesz jót, hanem a környezet védelméért is fontos!”En: “The vegan lifestyle is not only good for my health but is also important for protecting the environment!”Hu: Mindenki figyelt, még ha néhányan mosolyogtak is.En: Everyone listened, even if a few were smiling.Hu: Zoltán lelkesedése egy pillanatra átkelt a szkeptikus tekinteteken.En: Zoltán's enthusiasm momentarily crossed the skeptical glances.Hu: Ekkor Bence felemelt egy nagy kolbászt a tányérjáról, és játékosan felszólította: „Szóljunk egy koccintást a kolbászok tiszteletére!”En: At that moment, Bence raised a large sausage from his plate and playfully proposed, “Let's toast in honor of the sausages!”Hu: A család nevetett, a feszültség oldódott.En: The family laughed, and the tension eased.Hu: A végén Eszter odafordult Zoltánhoz, és barátságosan megszorította a kezét.En: In the end, Eszter turned to Zoltán and squeezed his hand kindly.Hu: „Köszönöm, hogy hoztál valami újat. Megkóstolom a salátádat!” mosolygott.En: “Thank you for bringing something new. I'll try your salad!” she smiled.Hu: Zoltán elgondolkodott, majd visszamosolygott.En: Zoltán thought for a moment, then smiled back.Hu: Tudta, hogy a változás lassú, és talán apró lépésekkel kezdődik.En: He knew that change is slow and perhaps begins with small steps.Hu: Az este végén, bár a család nem változtatta meg azonnal a hozzáállását, Zoltán megértette, hogy a legfontosabb a türelem és nyitottság.En: By the end of the evening, even though the family didn't immediately change their attitude, Zoltán understood that the most important thing is patience and openness.Hu: És Eszter ígéretével közelebb került, hogy talán egyszer megváltozik a világ.En: And with Eszter's promise, he felt closer to the idea that maybe one day the world might change. Vocabulary Words:bitter: kesernyéshearty: nehézwafted: szivárgottprovocatively: kihívóanwrinkles: ráncokquinoa: quinoamediating: békíteniamidst: közepettereigned: trónoltsceptical: szkeptikusglances: tekintetekproposed: felszólítottatoast: koccintásease: oldódottpatience: türelemopenness: nyitottságtransformed: megváltozikstairs: lépcsőházgreeted: fogadtaatmosphere: hangulatclassic: klasszikusstuffed: töltöttcabbage: káposztaanxious: aggódikoutcome: kimeneteledraw in: kihúztaleaned: hajoltspeech: beszédétbenefit: előnyeitenthusiasm: lelkesedése

Throw-out roasted vegetable salad Prep time: 10 minutes Cooking time: 20 minutes 6 parsnips, carrots, courgette or buttercup & cut into long wedges 2 tbsp cooking oil Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa. Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve. Spiced salt: 1/2 tsp smoked paprika powder 1 tsp sea salt Warm chickpea salsa: 1x 330 ml can chickpeas, washed, rinsed and dried 2 tomatoes, finely diced ½ cup parsley, roughly chopped (reserve some for garnish) 3 cloves garlic, crushed 5 tbsp sunflower oil 1 lemon, juiced & zested Salt and pepper Heat a frypan and add a touch of oil, quickly sauté chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Kamala Harris goes on bizarre WORD SALAD claiming her rally crowds would constantly "pass" babies around. Meanwhile, remember when the free speech purist late night hosts celebrated when President Trump got kicked off of Twitter?Thank you for supporting our sponsors that make The Dana Show possible…Boll&Branchhttps://BollandBranch.com/DanaShow Level up your sleep with Boll&Branch. Get 15% off your first set plus free shipping. PreBornhttps://PreBorn.com/DANA Or DIAL #250 Say the keyword BABY. That's #250, BABY. Together, we can save lives — one mom and one baby at a time.Relief Factorhttps://ReliefFactor.com OR CALL 1-800-4-RELIEFTurn the clock back on pain with Relief Factor. Get their 3-week Relief Factor Quick Start for only $19.95 today! Byrnahttps://Byrna.com/danaGet your hands on the new compact Byrna CL. Visit Byrna.com/Dana receive 10% off Patriot Mobilehttps://PatriotMobile.com/DanaDana's personal cell phone provider is Patriot Mobile. Get a FREE MONTH of service with code DANA.HumanNhttps://HumanN.comSupport your cholesterol health with SuperBerine and the #1 bestselling SuperBeets Heart Chews—both on sale for $5 off at Sam's Club. Boost your metabolic health and save!Keltechttps://KelTecWeapons.comSee the third generation of the iconic SUB2000 and the NEW PS57 - Keltec Innovation & Performance at its best.All Family Pharmacyhttps://AllFamilyPharmacy.com/Dana Start today and take your health back with All Family Pharmacy. Use code DANA10 to save 10% and enjoy your health, your choice, no more waiting, no more “no's.”

• Salad showdown opens with Greek salads loaded with gyro meat competing against Caesar dressing anchovy mysteries while coleslaw divides the group between vinegar-based Carolina styles and mayonnaise-heavy Southern versions plus jalapeño variations that actually work• New Patreon spotlight welcomes Greg Wally from Plat Valley Woodworks to the supporter family while Colton battles Centerpoint Energy over pole installations requiring five-foot holes through thick lake mud and mysterious wire connections nobody wants to hook up• Hurricane aftermath projects consume Jess with AC line covers running through townhouse garages after saltwater corroded underground Freon lines plus custom Kohler shower systems mixing titanium chrome parts from five different suppliers driving plumbers crazy• Window drama unfolds when six weeks of waiting produces privacy glass on every single opening instead of just the bathroom creating house-sized mistakes requiring complete reorders while drywall crews stand idle and patience runs thin• Ross hits emotional breaking point with jewelry cabinet drawer slides refusing cooperation after weeks of daily four-to-six-hour sessions leading to dovetail disasters when his father drops drawers creating expensive repairs requiring super glue and poplar reconstruction• Opera therapy emerges as Ross discovers "opera bangers" playlist providing mental escape during project meltdowns while discussing everyone's decompression strategies from food breaks to comedy podcasts plus the importance of stepping away when frustration peaks• New segment launch introduces "Oh Sh*t I Messed This Up" seeking listener submissions about construction fails and woodworking disasters illustrated by the legendary brick layer barrel rope story involving 240 pounds of bricks versus 180-pound worker creating compound injuries• Stain chemistry deep dive explores coal tar origins of synthetic dyes dating to 1800s plus Minwax founding in 1906 while covering pigments from iron oxides and ground-up cochineal insects living on prickly pear cacti producing vibrant reds• Wartime staining reveals tobacco extract usage during World War II pigment shortages plus turpentine's pine tree distillation before mineral spirits replaced faster-evaporating solvents while milk proteins provided primitive pre-stain conditioning• Professional finishing techniques distinguish between penetrating dyes reaching molecular levels versus pigment particles settling in wood pores plus factory toner applications between clear coats creating uniform coloring without grain hiding• Modern innovations showcase gel stains reducing blotchiness for beginners plus low-VOC water-based formulas requiring careful application speed while exterior stains add UV blockers and borate protection against insects and rot• Workshop wisdom includes always stirring settled pigments preventing color variations plus testing scraps with actual project sanding grits since 150-grit versus 220-grit dramatically affects penetration and final appearance• Snuggets deliver stress management through music therapy recommendations plus Colton's narrow escape from Angie's List year-long contracts costing thousands while Jess advocates S-corporation status and automated renewal reminders preventing costly compliance lapses

Yes, you read that right. Spam and Crab Salad Sandwiches! Jim smokes and sears sliced Spam and prepares it Korean style. He pairs the Spam with a homemade crab salad and makes some unique sandwiches. How did it come out? Well, you have to listen to find out. And Matt brings craft beers that pay homage to the changing season. This episode will make you hungry and thirsty! Become a supporter of this podcast: https://www.spreaker.com/podcast/grill-this--5704761/support.

As autumn arrives and bulb planting season begins, it's the perfect time to start planning next year's garden so that it's bursting with colour all year long. In this episode of ‘grow, cook, eat, arrange', Sarah takes you on a journey through the bulbs carrying the colour baton in the Oast garden at Perch Hill, sharing how to layer bulbs in pots for maximum impact, and how to select varieties that will thrive in your space. In this episode, discover:How to plan and plant a succession of bulbs for continuous, vibrant colour from February to NovemberSarah's favourite bulb varieties for every season, with tips on composing your own bold and beautiful colour palettesAdvice for layering bulbs in pots and borders to create a show-stopping display year after yearProducts mentioned:Iris Reticulata Mixhttps://www.sarahraven.com/products/iris-reticulata-mixIris 'Pauline' (Reticulata)https://www.sarahraven.com/products/iris-paulineAnemone coronaria 'Sylphide' (De Caen Group)'https://www.sarahraven.com/products/anemone-coronaria-sylphideFritillaria imperialis 'Orange Beauty'https://www.sarahraven.com/products/fritillaria-imperialis-orange-beautyFritillaria persica 'Green Dreams'https://www.sarahraven.com/products/fritillaria-persica-green-dreamsFritillaria raddeanahttps://www.sarahraven.com/products/fritillaria-raddeanaTulip 'Ballerina'https://www.sarahraven.com/products/tulip-ballerinaTulip 'Queensday'https://www.sarahraven.com/products/tulip-queensdayTulip 'Black Parrot'https://www.sarahraven.com/products/tulip-black-parrotTulip 'Palmyra'https://www.sarahraven.com/products/tulip-palmyraAllium hollandicum 'Purple Sensation'https://www.sarahraven.com/products/allium-hollandicum-purple-sensationAllium schubertii 'Magic'https://www.sarahraven.com/products/allium-schubertii-magicAllium cristophiihttps://www.sarahraven.com/products/allium-cristophiiLilium 'Claude Shride' (Martagon)https://www.sarahraven.com/products/lilium-claude-shride-martagon-lilyLilium 'Henryi'https://www.sarahraven.com/products/lilium-henryiGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

On this week's episode, Scotty may or may not have gone on a date, and JP is a little jealous. Would we ever go on tour, and why don't we have merch? Is getting your salad tossed overrated or underrated, and who would be most likely to walk off a bone fracture, but complain about a paper cut? What would be the worst name for an alcoholic beverage, and what are some new routines we have picked up? What songs are easily stuck in your head, and could you have food always stuck in your teeth? Enjoy another episode, and keep on laughing!

Think salads are the magic ticket to weight loss? Fitz sets the record straight in this no-nonsense episode. Discover how to build delicious, nutrient-packed salads that fuel your body, satisfy your taste buds, and actually support your weight loss goals. Thanks for keeping The Fitzness Show in the top 3% of all podcasts worldwide. Please subscribe, share, and leave a review.  Order signed copies of the Healthy Cancer Comeback Series books at Fitzness.com - on sale now! Join the Hottie Body Fitzness Challenge group on Facebook! Visit Fitzness.com for referenced content like the Exact Formula for Weight Loss, free workout videos, Fixing Your Life with Fitzness, books, and more.    

Nick and Angela welcome a new member to the ‘I Cycled to Dish' club, as Sir Grayson Perry pedals his way to the Dish table. Grayson is one of Britain's most celebrated contemporary artists. A potter, writer, broadcaster and social commentator, he rose to fame in 2003 when he won the Turner Prize, becoming the first ceramicist to receive the honour. He joins Nick and Angela to talk about his new tour, Are You Good?, which asks whether any of us are truly behaving ourselves.  We keep it simple at the start, with an ice-cold Daura Damm gluten-free beer. Grayson loves fresh, crunchy salads, and Angela obliges by serving a smashed cucumber and steak noodle salad. The umami flavours are complemented with a glass of Albert Road Pinot Noir. Between bites, the chat covers Marmite confessions, banana rituals, nostalgia for greasy spoons and Nick's delight at discovering someone who likes a pickled onion as much as he does. We even get to hear about the joys of overtaking men in Lycra while wearing a frock.  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Cracker Barrel's sales results from its eventful quarter, Olive Garden's big bet on small portions, and Starbucks employees' lawsuit against the company. First up is Cracker Barrel, which reported a sales increase in its most recent quarter — but also a drastic traffic decrease. All of this was against the backdrop of the company's rebrand and new logo, which were met with such disdain from customers that the company reverted to its old logo and store design. Sam and Alicia discuss what could be next for Cracker Barrel and what other companies should learn from the company's rebranding moves. They also touch on another casual brand that had a tough quarter: Dave & Buster's. The company's new CEO is pinning the blame on the former regime, but could something bigger be at play in the eatertainment category? Next they talk about Darden, which reported impressive sales growth across its portfolio, including over 5% growth for its two flagship brands: Olive Garden and LongHorn Steakhouse. Sam and Alicia consider what Darden is doing right when compared with other casual chains like Cracker Barrel and Dave & Buster's. They also drill down on Olive Garden, which announced a new value play that includes smaller portions for a lower price point. Then they shift the conversation to Starbucks, which is being sued by some of its employees for the new dress code instituted by CEO Brian Niccol. What's at stake for Starbucks in the new policy — and restaurant employees more broadly? Finally, Sam and Alicia talk about recent restaurant closures, including from Salad & Go and Maple Street Biscuit Company. For more on these stories: Cracker Barrel says traffic is down, but loyalty signups are up since rebranding controversyOlive Garden tests smaller portions and pricesStarbucks employees sue the company over new dress code

Nat & Marc are back at the microphones chatting through the politics of food shopping & cooking dinner, the challenges of contacting people all hours of the day (& night), and Marc's still eyeing up that days-old salad in the fridge... Enjoy! xx THE BIG CHRISTMAS LIVE SHOW 7th December ⁠⁠- claphamgrand.com/event/live-with-nat-at-christmas/ The tiny warm-up shows. Tickets available from 11am on the 22nd September 4th Nov - Dixon Studio, Palace Theatre, Southend - www.trafalgartickets.com/palace-theatre-southend/en-GB/event/other/live-with-nat-work-in-progress-tickets 6th Nov - Hat Factory, Luton - http://www.culturetrust.com/whats-on/live-nat-work-progress 16th Nov - Hawth Studio, The Hawth Theatre, Crawley - https://www.parkwoodtheatres.co.uk/the-hawth/whats-on/live-with-nat-work-in-progress Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ INSTA: @natcass1 We're also on Facebook too: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ SHOW INFO: Life with Nat - it's me! Natalie Cassidy and I'll be chatting away to family, friends and most importantly YOU. I want to pick people's brains on the subjects that I care about- whether that's where all the odd socks go, weight and food or kids on phones. Each week I will be letting you into my life as i chat about my week, share my thoughts on the mundane happenings as well as the serious. I have grown up in the public eye and have never changed because of it. Life with Nat is the podcast for proper people. Come join the community. ♥️ Learn more about your ad choices. Visit megaphone.fm/adchoices

For those who look carefully and stay connected to nature, there's abundance to be found all year round.That's the commitment at the heart of Mark Diacono's new book, which he's penned in the years since his last appearance on ‘grow, cook, eat, arrange' in April 2021!Mark joins us once again to share his latest discoveries, festive recipes, and inspirations for those with one foot in the garden, and the other in the kitchen.In this episode, discover:Mark Diacono's inspiring journey from countryside wanderer to award-winning author, and how his passion for food and nature blossomedClever tips for making the most of autumn's harvestInventive, seasonal recipes such as tomato and rosemary soup, baked potatoes with leeks and garlic, and a fig and fennel crumble that's perfect for family gatheringsHow tuning into the rhythms of the garden and the natural world can enrich your cooking, your creativity, and your everyday lifeProducts mentioned:Tomato 'Honeycomb' F1https://www.sarahraven.com/products/tomato-honeycomb-f1Tomato 'Costoluto Fiorentino'https://www.sarahraven.com/products/tomato-costoluto-fiorentinoFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

A potential merger would form the nation's largest broadline food distributor. A drive-thru chain is closing more than 40 locations. And a value item at Pizza Hut has evolved into a platform for innovation.

主播：Flora（中国）+ Selah（美国） 音乐：I Stay In Love近日，“预制菜”引起了网友们的关注和讨论，成为了社交媒体上的热词。今天我们就来聊一聊什么是预制菜，以及中美文化中对待预制菜的不同态度。01. What Exactly Are Pre-made Meals? 到底什么是预制菜？在英语中，预制菜通常被称为“pre-made meals”、“ready-made meals”或“frozen meals”。A lot of people have been talking about pre-made meals. Some say they're too expensive, the portions (分量) are small, or they don't taste fresh (吃起来不新鲜).Pre-made meals: pre-提前；made-做好的，提前做好的饭，即预制菜Ready-made meals: 即食餐，指已经做好了的加热就能吃的饭，一般英式英语更常见Frozen meals: 冷冻餐，微波炉加热就能吃的饭在美国，预制菜的种类十分丰富：1) Frozen pizza: 冷冻披萨2) Microwave dinner: 在微波炉加热就能吃的晚餐3) Salad kit: 洗净切好的蔬菜配上沙拉酱，拌一拌就能吃4) Lasagna: 千层面（加上各种酱料烤的面饼）此外还有frozen burritos（冷冻墨西哥卷）、chicken pot pies（鸡肉馅饼）、pasta dishes（意面套餐）甚至instant ramen（方便面）。总而言之，“already prepared and you just heat it up（提前做好，加热即食）”就是pre-made meals的核心特征。预制菜一定程度上可以给人们提供方便（it's convenient），会帮助我们节约时间、精力。美国在预制菜的定义集中在食品安全（food safety）上，比如ingredients（食材），storage（储存），还有expiration dates（保质期的截止日期）。而在中国，有关部门对预制菜有着官方定义（official definition）：这里有三个关键词：1) Don't contain preservatives: 无防腐剂2) Pre-processed: 预加工3) Can be eaten once heated or cooked: 加热、熟制后就能吃02. Which Foods Are Not Pre-made Meals According to Official Definition? 依据官方定义，哪些食物不是预制菜？有一些我们觉得是预制食品，但是根据上述预制菜定义，它们并不属于预制菜，例如：1) 未经烹制的净菜类食品 例如 salad kit2) 速冻面米食品 例如 frozen dumplings3) 方便食品 例如 boxed lunches（盒饭）、fast food4) 连锁餐饮中央厨房配送的半成品或成品菜肴判断是否属于预制菜的关键在于：it must be heated or cooked before you can eat it（“加热”或“熟制”后才可食用）。虽然上述食品类别不属于预制菜，但它们都应当符合食品安全的法律法规和标准要求。03. Different Attitudes Towards Pre-made Meals in China and the US中美对待预制菜的不同态度“民以食为天”——Food is people's top priority。在中国，饮食不仅是为了饱腹，更是一种文化传统和家庭价值的体现。人们期待的是新鲜出锅的热菜（hot dishes straight from the wok），因此，当消费者发现餐馆菜肴也是预制菜时，很容易产生失望甚至上当的感觉（feel disappointed, even cheated）。而美国人对预制菜的态度较为随意（casual）。很多人视其为“quick dinner”或“junk food”，是一种在忙碌生活中的合理选择。虽然也有人认为它们不健康（unhealthy）、太咸或含防腐剂（full of preservatives），but in America, eating a frozen pizza or microwave lasagna is considered totally normal. People don't see it as “lazy”, they just see it as convenient (无关“懒惰”，只为便利).一个有趣的例子是：美国超市甚至销售预煮好的感恩节火鸡（pre-cooked Thanksgiving turkeys）。消费者只需买回冷冻的全鸡，加热后即可端上餐桌了。对于中国人来说，节日大餐（holiday dinner）竟能用预制菜解决，that might sound shocking！In China, cooking a big festival meal is usually such an important family tradition (家常烹饪是家庭传统和文化传承的重要部分); But in the US, convenience often wins, even for holidays (即使在重要节日，也是便利放在第一位). 外出就餐或选择便捷食品更为常见。因此，预制菜在两种文化中的社会意义（social meaning）也自然不同。正如主播所言：“It's a trade-off between convenience and health（这是在便利和健康之间的权衡).”而如何权衡，取决于每一个生活在不同文化背景下的我们。

How are serving sizes set? BECAUSE NO PERSON ON PLANET EARTH WOULD CALL THAT AMOUNT AN ACTUAL SERVING! Let's talk about that, taking the wrong kid home from daycare, getting shot in the face with a flare gun by your elderly neighbor, getting a seatbelt ticket after breaking nearly every bone in your body, and more on today's episode of Can You Don't?!*** Wanna become part of The Gaggle and access all the extra content on the end of each episode PLUS tons more?! Our Patreon page is LIVE! This is the biggest way you can support the show. It would mean the world to us: http://www.patreon.com/canyoudontpodcast ***New Episodes every Wednesday at 12pm PSTWatch on Youtube: https://youtu.be/_rfYmAZNShESend in segment content: heyguys@canyoudontpodcast.comMerch: http://canyoudontpodcast.comMerch Inquires: store@canyoudontpodcast.comFB: http://facebook.com/canyoudontpodcastIG: http://instagram.com/canyoudontpodcastYouTube Channel: https://bit.ly/3wyt5rtOfficial Website: http://canyoudontpodcast.comCustom Music Beds by Zach CohenFan Mail:Can You Don't?PO Box 1062Coeur d'Alene, ID 83816Hugs and Tugs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover how Chicken Salad Chick CEO Scott Deviney transformed a 32-location startup into a 309-unit fast-casual empire in under a decade. In this Fast Casual Nation episode, Paul Barron and Cherryh Cansler dive deep into the brand's franchise growth strategies, operational advantages, and expansion secrets. Learn about their "category of one" positioning, market adaptability across demographics, and future growth plans targeting 1,000+ locations.#FastCasual #FranchiseGrowth #RestaurantIndustryGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

Use Code DWKT at https://HungryRoot.com/DWKT and get 40% off your first box!  In today's episode, our topic features a familiar face .... you may know her as ANTIPASTO SALAD LADY. Remember? The Fourth of July BBQ fiasco? Yes, well she's back in some new drama although this one... welll let's just say she's not exactly turning out to be the fan fave. The situation involves her loctician, her loctician's dog, and her dog(s) and a scenario with her loctian/friend that went from awkward, to very uncomfortable, to genuinely insane.  00:00 - Introduction 06:10 - Antipasto Salad Lady Dog Disaster 01:02:58 - We Love the Internet We Love the Internets: https://www.tiktok.com/t/ZT6KhHxfp/ https://www.instagram.com/reel/DLVq3FRyfTU We hope you enjoyed this episode! Please let us know on Twitter or Instagram if you have any topic suggestions for a future episode! (@lily_marston & @jessismiles__) PS. The girlies have officially entered their short form content era!  Follow our official accounts: https://instagram.com/doweknowthempodcast & https://tiktok.com/@doweknowthempodcast Business Inquiries: doweknowthempodcast@gmail.com

Bradley Savage is the Founder & CEO of Gardencup, aka Salad as a Service, a D2C meal subscription brand that ships ultra-premium, ready-to-eat salads and produce snacks nationwide.What started with Brad taping boxes in his kitchen after getting tired of eating hot pockets every day has grown into a $29M ARR brand in just 18 months. Along the way, Gardencup scaled to nearly 2 million salads shipped a year, fueled by organic Instagram buzz and influencers before a single dollar was spent on ads.Brad's story blends scrappy bootstrapping with rapid execution. From migrating to Shopify and building a custom tech stack, to juggling ecommerce, operations, and logistics under one roof, to solving retention challenges like menu fatigue, he's learned what it really takes to scale a food subscription at breakneck speed.Whether you're building a DTC subscription, navigating operational “puberty problems,” or looking for ways to blend convenience with customer loyalty, Brad offers an unfiltered look at the grind, the pivots, and the lessons behind turning fresh salads into one of Shopify's fastest-growing brands.In This Conversation We Discuss:[00:20] Intro[01:04] Creating a product from personal need[02:55] Solving churn through menu rotation[05:44] Migrating to Shopify for growth[09:44] Gaining traction from influencer posts[11:06] Driving adoption through daily habits[11:28] Stay updated with new episodes[11:39] Testing content angles and audiences[12:50] Finding right partners at each stage[14:49] Scaling ads without huge capital[15:12] Episode Sponsors: Electric Eye, Heatmap, Grow[18:27] Collecting revenue before vendor bills[20:00] Leveraging Facebook's feedback loop[21:15] Gaining strength from co-foundersResources:Subscribe to Honest Ecommerce on YoutubeDelicious chef-crafted meals at your door gardencup.com/Follow Bradley Savage linkedin.com/in/savagebradleySchedule an intro call with one of our experts electriceye.io/connectClear, real-time data built for ecommerce optimization heatmap.com/honestThe Premier Conference for Ecommerce Operators joingrow.comIf you're enjoying the show, we'd love it if you left Honest Ecommerce a review on Apple Podcasts. It makes a huge impact on the success of the podcast, and we love reading every one of your reviews!

This lighter egg salad uses greek yogurt instead of mayo, but is still plenty creamy and flavorful. You can also swap in cream cheese for a richer version (which is my little one's favorite way to make it). As always the printable recipe card is linked above, but here's what you'll need on your grocery list: Cold: 6 hard cooked eggs*, 1/4 cup greek yogurt (I use 2% or whole) Produce: Lemon (for juice), green onion (optional, garnish) Inside aisles: 1 tbsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper *while you can buy pre-cooked eggs, here are some easy methods: Stovetop- Cover eggs with water and bring to a boil, once boiling turn off the stove, cover the pot, and sit 10-12 minutes, then transfer cooked eggs to an ice bath. Instant Pot Crockpot  

In this episode, mother-son duo Robin & Kellen Kanzius of Fred's Urban Farm talk about the logistics behind their best-selling microgreen salad mix.  Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Predicado el 14 de septiembre del 2025 en la Iglesia Bautista Cristiana

Gretchen Lowe talks Emile through this delicious sounding recipe from her new book My Weekend Table. Gretchen says this salad goes well with her quick roast chicken recipe; that's also in the book.

#519 - No Stomach for Old Salad by Tom Merritt and Veronica Belmont

While some of your flowers might've lost the colour that gave you joy throughout the summer, their charm in your home is far from over.Drying seedheads is one of Sarah and Arthur's great delights, and with summer rolling into autumn it's the perfect time to start drying seedheads and grasses ready to create stunning, sustainable Christmas decorations.In this episode, discover:How to perfectly time your harvest for the most vibrant and long-lasting dried flowers and seed headsSimple, tried-and-tested techniques for drying and storing your blooms for lasting colour and structure right through the winterInspiring ideas for using dried flowers in festive decorations, creative arrangements, and sustainable home décorPersonal favourites and new discoveries from Sarah and Arthur, including must-try varieties like strawflowers, xeranthemums, and the wonderfully quirky “fish bone grass”Products mentioned:Helichrysum bracteatum 'White' (Sunflower)https://www.sarahraven.com/products/helichrysum-bracteatum-whiteXeranthemum annuumhttps://www.sarahraven.com/products/xeranthemum-annuumAmaranthus tricolor 'Red Army'https://www.sarahraven.com/products/amaranthus-tricolor-red-armyAmaranthus cruentus 'Hot Biscuits'https://www.sarahraven.com/products/amaranthus-hot-biscuitsChasmanthium latifoliumhttps://www.sarahraven.com/products/chasmanthium-latifoliumFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

This is a Vintage Selection from 2008The BanterThe Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn't involve a trip to the spa. The First ConversationThe Restaurant Guys hear from Kim Haasarud, author and mixologist, who gives advice on sangria. They talk about which wines work best, how to get the most out of the fruit and the best ways to implement it at a party. The Second ConversationThe Restaurant Guys talk with Jeanne Kelley about her experiences with urban gardening –complete with chickens and a goat! She shares her joy of composting, the best kitchen tool she's ever used and a secret ingredient that's one of The Guys' favorites. BiosKim Haasarud is an award-winning mixologist, author, and founder of Liquid Architecture, a consulting firm known for crafting innovative cocktail programs. She is the author of the best-selling 101 Cocktails series and has been featured in The Wall Street Journal, Wine Enthusiast, and Cosmopolitan.Jeanne Kelley is a Los Angeles–based cookbook author, food writer specializing in seasonal, sustainable cooking. She trained at the esteemed École de Cuisine La Varenne in Paris.Jeanne is the author of several cookbooks, including Salad for Dinner, The Portable Feast, and Blue Eggs and Yellow Tomatoes: A Backyard Garden-to-Table Cookbook.  Her work has been featured in publications such as Bon Appétit, Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She also contributed to Williams Sonoma's Holiday Baking collection. InfoKim Hassarudhttps://www.liquid-architecture.com/Jeanne Kelleyhttps://www.jeannekelleykitchen.com/The Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our 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

Makoto Dressings isn't just salad dressing—it's a flavor revolution. From their cult-classic Original Ginger to bold favorites like Honey Ginger, Wasabi Ginger, and Boom Boom Sauce, this family-owned brand has been waking up taste buds since 1985. What makes Makoto stand out isn't just the flavor—it's the story. Back in 1985, at a Japanese steakhouse in Melbourne, Florida, diners loved the dressing so much they begged to take bottles home. Today, we chat with Christian Greene—third generation of the family that started Makoto Dressings—about how their dressings grew into a Top 10 national brand, why fresh veggies and ginger made in small batches is the key, and how they have delighted salad lovers for over forty years.If you love fresh veggies, bold flavors, and stories of family entrepreneurship, this episode will leave you hungry for more.

We tattle on cheaters, talk absent dads, and something dumb we tried to get away with. 

Have you ever felt like your body's playing tricks on you with endless fatigue, bloating, or hormone chaos? Candida overgrowth may be the sneaky culprit behind it all. Today's expert is here to fill you in on how candida links your gut health, thyroid function, and even hormones like estrogens and cortisol and his four-phase Candida protocol. In this episode of Salad with a Side of Fries, Jenn Trepeck is joined by Dr. Michael Biamonte to discuss his naturopathic journey and the development of BioCybernetics for diagnosing imbalances. They debunk myths about candida overgrowth being protective, discuss symptoms such as cognitive issues and chemical sensitivity, and detail his four-phase Candida protocol. Additionally, discover the benefits of organic acid tests, stool tests, and calprotectin for accurate diagnosis and treatment. Don't miss this eye-opening chat.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Dr. Biamonte explains how candida overgrowth feeds on B complex vitamins, converting carbohydrates into sugars(04:57) Dr. Biamonte's journey into naturopathy, driven by curiosity about nutrition when his father was ill(07:23) Dr. Biamonte develops a computer program called BioCybernetics(11:31) Candida is a cause of unusual reactions to vitamins linked to gut health imbalance(13:06) Reverse-engineering Candida treatment and the importance of rotating antifungals(17:29) Dr. Biamonte debunks the myth that Candida is protective, explaining that it suppresses immune system function(19:09) Symptoms of candida overgrowth, including fatigue, cognitive issues, gastrointestinal discomfort, eczema, and chemical sensitivity(25:43) Dr. Biamonte connects Candida to hormones, impacting thyroid function and Hashimoto's(28:03) Dr. Biamonte recommends organic acid tests and specific stool tests over blood tests to diagnose candida overgrowth accurately(31:52) Dr. Biamonte outlines the protocol to remove Candida(36:00) Dr. Biamonte explains that resolving candida overgrowth and leaky gut facilitates thyroid and adrenal recovery, but toxic metals must be addressed first(39:40) Why is there resistance to the protocolKEY TAKEAWAYS:Candida overgrowth significantly impacts gut health and hormones, particularly estrogens and cortisol, which can exacerbate conditions like Hashimoto's and thyroid function imbalances, requiring a targeted approach to address underlying dysbiosis. Dr. Michael Biamonte's four-phase Candida protocol involves a bowel cleanse, rotating antifungals, biofilm busters, and probiotics to restore gut flora, emphasizing the need to address leaky gut for effective treatment.Accurate testing, such as organic acid tests and stool tests (as opposed to unreliable blood tests), is crucial for identifying Candida overgrowth. Markers like stool pH, fecal IgA, and calprotectin indicate its presence.QUOTES: (15:48) "You were so ahead of your time in creating a program that is now essentially what people hope AI will do in medicine." Jenn Trepeck(20:00) “Candida, just like many other things of this nature, stresses out whatever your genetic weaknesses are to the point where that's how the symptoms manifest.” Dr. Michael Biamonte(22:07) “A lot of those things we associate with the B vitamin deficiency. So, the irony is that a B complex would also create a reaction in these same

#61: Learn how to make leafy greens safe for your baby: raw greens like spinach are a choking hazard and crunchy kale chips are too. In this episode I'm walking you through some easy ways to make spinach safe for early eaters, plus combination food recipe ideas for older babies too. Listen to this episode to learn: 1. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 2. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 3. How to help your baby learn to love bitter vegetables like leafy greens…even if they have a tendency for fruit right now Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/61⁠ Links from this episode: • ⁠Try the ezpz TinyPops for a spinach popsicle - these are great for early eaters and the affiliate code BABYLED gets you 15% off all ezpz products, click here to shop. • ⁠⁠⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/program⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ ⁠ Other episodes related to this topic: • Episode 137 - Iron: Can My Baby Get Enough Iron from Baby-Led Weaning Foods? • Episode 169 - Iron: Does My Baby Really Need to Eat 11mg Iron Per Day? • Episode 478 - Nightshade Vegetables: Can My Baby Be Allergic to Eggplant? with @allergykidsdoc David Stukus, MD

#61: Learn how to make leafy greens safe for your baby: raw greens like spinach are a choking hazard and crunchy kale chips are too. In this episode I'm walking you through some easy ways to make spinach safe for early eaters, plus combination food recipe ideas for older babies too. Listen to this episode to learn: 1. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 2. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 3. How to help your baby learn to love bitter vegetables like leafy greens…even if they have a tendency for fruit right now Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/61⁠ Links from this episode: • ⁠Try the ezpz TinyPops for a spinach popsicle - these are great for early eaters and the affiliate code BABYLED gets you 15% off all ezpz products, click here to shop. • ⁠⁠⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/program⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ ⁠ Other episodes related to this topic: • Episode 137 - Iron: Can My Baby Get Enough Iron from Baby-Led Weaning Foods? • Episode 169 - Iron: Does My Baby Really Need to Eat 11mg Iron Per Day? • Episode 478 - Nightshade Vegetables: Can My Baby Be Allergic to Eggplant? with @allergykidsdoc David Stukus, MD

Welcome back, and we hope you all had a wonderful Labor Day! Now that the kids are back in school, what better time to celebrate some old school television with a TV month? Erika and Paul are kicking off September by watching an episode of Quantum Leap…specifically, Season One, Episode Seven, titled “The Color Of Truth.” It's Scott Bakula! It's Dean Stockwell! It's Alabama in the 50's! What could possibly go wrong??You can follow That Aged Well on Bluesky (@ThatAgedWell.bsky.social), Instagram (@ThatAgedWell), and Threads (@ThatAgedWell)!SUPPORT US ON PATREON FOR BONUS CONTENT!VISIT OUR DASHERY STORE FOR THAT AGED WELL MERCH!Wanna rate and review? HERE YOU GO!Hosts: Paul Caiola & Erika VillalbaProducer & Editor: Paul Caiola

For transcriptions and more detailed shownotes, please go to: https://swordschool.shop/blogs/podcast/episode-201-the-notebook-and-a-zibaldone-salad-with-roland-allen  To support the show, come join the Patrons at  https://www.patreon.com/theswordguy Roland Allen is the author of The Notebook: A History of Thinking on Paper. The book is about the development of the notebook (i.e. a book you write in yourself) in European history, and it covers everything from the development of paper as a cheaper thing to write on than vellum, to wax tablets, to Italian accounting practices, to Leonardo da Vinci's famous notebooks, to Darwin, to the modern Moleskine and where it actually comes from. In our conversation we talk about the means, motive and opportunity that enabled Roland to write The Notebook, and the challenges of covering such an enormous topic: what had to be left out; and the power of holding a grudge. There's also great advice for anyone writing any sort of book about how to incorporate cause and effect into your storytelling. Readers need reasons and consequences to stay engaged. We talk about Roland's favourite genre of notebook, the zibaldone, which existed in medieval Florence as a way for people to write down all the bits of literature they liked, local songs, recipes, events – anything notable was written down in a hodgepodge paper version of a mixtape. To connect this to fencing, it is similar to one of our oldest treatises, Manuscript 3227a, also known as the Döbringer manuscript. This is basically a zibaldone, with a section in it on fighting with a longsword. But it also has sections in it on other things like fireworks and recipes.  There's lots else to talk about, including our preferred brands of notebook, and our favourite paper. Find out more about The Notebook on Roland's website: https://roland-allen.com/  

Of all the inspiring chefs to show a heartfelt appreciation for the work of the gardener, Raymond Blanc OBE might be the greatest advocate. The world-renowned restaurateur lauds the ‘magic of the garden and the miracles of the kitchen' throughout his work. We're fortunate to dive into his illustrious past, and how it guides some of the most tantalising dishes from his latest kitchen garden cookbook, as he joins us on ‘grow, cook, eat, arrange' this week.In this episode, discover:Raymond's top tips for preparing the freshest, most delicious salads and vegetables straight from your gardenHow to choose and grow the best varieties of tomatoes, courgettes, and herbs for year-round flavourHeartwarming stories of family food traditions, the magic of seasonality, and the deep connection between garden and kitchenOrder Raymond's book, ‘Simply Raymond Kitchen Garden':https://www.amazon.co.uk/Simply-Raymond-Kitchen-Garden-Seasonal/dp/1472293827#:~:text=Simply%20Raymond%20Kitchen%20Garden%20is,Le%20Manoir%20aux%20Quat'Saisons.&text=wondrous%20connection%20between%20them.,this%20book%20mirrors%20that%20connection.Products mentioned:Aubergine 'Moneymaker No. 2' F1https://www.sarahraven.com/products/aubergine-money-maker-no-2Carrot 'Nantes 5'https://www.sarahraven.com/products/carrot-nantes-5Tomato 'Tigerella'https://www.sarahraven.com/products/tomato-tigarellaTomato 'Noire de Crimée'https://www.sarahraven.com/products/tomato-noire-de-crimeeCarrot 'Oxheart'https://www.sarahraven.com/products/carrot-oxheartFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

6:05 pm- Cardi B found not liable + Naked stand-Off + Olive Garden offering  6:20pm – Whip Around: Conway Crew Cruises +. World's largest megaship sets sail, demand for cruise travel surges and prompts backlash over new fees 6:35pm –Mark's ‘Chicago' concert story.  Royal Caribbean makes history as the World's largest megaship sets sail, demand for cruise travel surges and prompts backlash over new fees 6:50pm – Concert etiquette 

On today's MJ Morning Show: Pediatrician says toddlers are meant to be a-holes Morons in the news Chuck E. Cheese arrest bodycam video released Powerball again A.I. slop Bezos mom and Eminem Tookie MJ's Salad dressing MJ IG - Tampa's mystery solved A mailbox? E.U. bans chemical in gel nail coating 2 drinks that cause baldness and gray hair Wedding crasher steals tens of thousands of dollars Creepy stories Julian is shooting video 'Duh' story of the day Broke daughter of Elon Musk Tennis Ultrasound scam Unverified online gambling sites Pickpocket in Italy caught and held by her ponytail DWTS - Season 34 cast revealed Sandler is coming to the Ice Palace and MJ didn't know... Stupid people... two guys shooting at each other wearing kevlar helmets, does not end well

In this episode, we dive into the economics of growing and selling salad mix. We talk about how to maximize yields while minimizing costs, as well as which varieties to grow with what spacing, and how to package and price your greens to boost your bottom line.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

In this episode, Lisa and guest expert Jenn Trepeck break down some of the most common myths and challenges around food and health. Together they dive into practical ways to make intentional eating feel less overwhelming, from writing meals down to using alarms as training wheels for new habits. Jenn also clarifies the role of carbohydrates, highlighting the importance of fiber-rich fruits and vegetables and how to balance starches for stable blood sugar.Topics Include:Intentional EatingIntermittent FastingSustainable Weight Management Mindful Nutrition[1:50] Lisa discusses the value of aligning with guests whose lived experience mirrors the struggles of her audience, making space for authentic and relatable conversations and asks Jenn to introduce herself. Jenn Trepeck is a health coach and host of the podcast Salad with a Side of Fries, came to wellness through her own “saga” of dieting and body struggles. After years on the weight-loss roller coaster, discovered an approach that transformed her relationship with food and inspired her to coach others. Since 2019, she's been helping people reclaim their health and freedom around food through her practice and podcast.[12:41] Lisa asks Jen to elaborate on what she learned that she now teaches. Lisa notes that her teaching usually focuses on the mental/emotional side of food, and Jen's perspective on the physical/biological aspect is a valuable addition. Lisa and Jenn discuss how many food cravings are not about willpower but about biology, often driven by low blood sugar and how once she understood this, her choices became less emotional and more about listening to her body's needs. Lisa talks about how what people often call “emotional eating” is frequently under-fueling throughout the day, which creates confusion and guilt.[15:38] Lisa and Jenn talk about how effective weight management is achieved by maintaining balanced blood sugar levels. Jenn uses a grocery store conveyor belt analogy to explain blood sugar. When food comes at a steady pace, insulin carries fuel properly, but spikes or dips push excess into fat storage. Lisa thinks this analogy is a powerful way to show how simple shifts in timing and balance can create stability rather than shame around food.[29:11] Jenn provides a framework for eating that focuses on food quality and uses hand measurements for portion sizes, rather than counting calories or macros. She believes that if the food is of high quality, the body can regulate the quantity on its own. This approach promotes balance without the need for restrictive counting.[44:09] Lisa acknowledges that being mindful about meal timing, size, and content is crucial for stability but represents a significant mental block for many people, as it can feel overwhelming to take on this responsibility. Jenn suggests writing down what you eat and when you eat it on paper to free up mental capacity. She explains that using alarms as reminders to check for hunger can also help with planning.[55:06] Jenn reminds listeners that not all carbohydrates are equal. Our meals should prioritize fiber-rich carbohydrates from vegetables and fruits. Jenn suggests that a healthy approach to weight focuses on "fat removal" and improving body composition rather than just lowering the number on the scale. [1:10:46] Lisa and Jenn wrap up the episode by discussing Jenn's typical meals and how listeners can find Jenn. Jenn's podcast, Salad with a Side of Fries |  Website | Instagram.*The views of podcast guests do not necessarily reflect the views and beliefs of Lisa Schlosberg or Out of the Cave, LLC.⁠Purchase the OOTC book of 50 Journal Prompts⁠⁠Leave Questions and Feedback for Lisa via OOTC Pod Feedback Form ⁠Email Lisa: ⁠lisa@lisaschlosberg.com⁠⁠Out of the Cave Merch⁠ - For 10% off use code SCHLOS10Lisa's Socials: Instagram⁠ ⁠Facebook⁠ ⁠YouTube⁠Reclaiming Peace With Food Retreat at the Omega Institute - September 7-12, 2025 

Kicking mama to the curb... Kid Fury | Crissle  Thisistheread.com Patreon: patreon.com/theread Merch: shoptheread.com/ IG: @thisistheread

On this week's episode Melanie and I recap our (very brief) time together in Nashville, we talk about all the reading I've done over the past week (it's obnoxious, really), and we discuss a couple of takeaways from the most recent round of RushTok (all the balloons at the University of Arkansas really made an impression on us).  We also break down my first attempt at playing mahjong, and it's my turn for Five Favorites. Enjoy, y'all! - Join Us on Patreon - Our Amazon Shop - San Antonio Live Show (10/23/25) tickets are on sale now! Show Notes: - Caroline's new book, The Lion & the Bear, out October 14th - The Hermitage Hotel in Nashville - Drusie & Darr - restrooms at The Hermitage - Ladybird Taco - New Heights episode with Taylor Swift - Taylor Swift and sourdough - Taylor Swift and Slim Aarons - Bamboozled on Friends - Lilo's Salad (this is the salad that Melanie and I love) - Any Given Saturday on Netflix - e newton jewelry - Tri Delt Bid Day baloons at University of Arkansas - Culpability by Bruce Holsinger - These Summer Storms by Sarah MacLean (fairly spicy in the event that you try to avoid spicy) - Let's Make a Scene by Laura Wood (also fairly spicy with a really fun premise) - The Ferryman by Justin Cronin (NOT The Journeyman - I got the title wrong on the episode) - Project Hail Mary by Andy Weir - Taryn Delanie Smith / The Unlikely Countrywoman on YouTube - Bare Home comforter set - By Anthropologie Hardware Side-Slit midi skirt - Mateo's Cantina Salsa - Just in Time cast recording - We the Free Garden Painters pullover Sponsors: - Maya Chia - use code BIGBOO at checkout to save 15% - AG1 - use this link to get a free $76 welcome kit when you subscribe - Thrive Causemetics - use this link for 20% off your first order - Helix - use this link through September 8th to get 27% off