Podcasts about seasonal food

Welcome to the thirty-fourth episode of the Sweet Nothings podcast! Today we're talking about beer-inspired sauces and crisp-inspired pasta. We're also discussing our collective obsession with protein in recent years, and how it's spreading into every realm of eating.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Want to start your own podcast?  Try out Buzzsprout here!Support the showSupport the show

Perhaps now more than ever, there's renewed appreciation for the intricacies of our food systems' deep dependence on a global supply chain. However, that also raises challenges around our relationships with producers and understanding of food value. My guest today, Colin Fontaine, is here to discuss how to reorient American concepts of food and culture to be grounded in seasonal and local approaches.    Colin examines food production solutions to achieve more local and seasonal foods, arguing that this issue is more of a cultural problem in need of cultural solutions. Colin has worked in produce procurement, including wholesale distribution, and as an East Coast local produce category manager for Sprouts Farmers Market.  Colin is based in Philadelphia, Pennsylvania, and has an undergraduate degree in anthropology from Bridgewater State University. Through his newsletter Northeast Cuisine, Colin writes about how to localize the food system in the northeastern US, considering past, present, and future lessons about the region and its climate, producers, cultures, and produce availability to build a better and more equitable food system. Learn More About Colin: Newsletter: Northeast Cuisine Instagram: @northeastcuisine

Welcome to the thirty-third episode of the Sweet Nothings podcast! Today we're talking about $19 strawberries and garlic bath bombs. We're also discussing (again, on the back of new studies) whether displaying calorie counts on menus is worthwhile in the fight towards healthier eating.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Want to start your own podcast?  Try out Buzzsprout here!Support the showSupport the show

Welcome to the thirty-first episode of the Sweet Nothings podcast! Today we're talking about the Crumbl cookies and Dua Lipa's pickle juice diet coke. We're also delving into diet cultures worst hits, and 10 of the most ridiculous things it's had society doing in the last 20 years.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Want to start your own podcast?  Try out Buzzsprout here!Support the showSupport the show

Laughers, get ready to explore the delightful world of wine, mystery, and community with Duck Matthews from Nightcap by Merge. Discover the success of their popular themed Murder Mystery events and the collaborative effort that brings their unique seasonal menus to life with fan favorites like their cherry blossom wings, vodka pepperoni flatbread, and the highly praised tiramisu. Learn about Nightcap's cozy, sophisticated atmosphere designed to be welcoming and elegant, with an emphasis on creating an elevated yet approachable experience. From the creative, wine-based cocktails to the ever-changing menu, every detail is meticulously curated for quality and variety. Whether it's the inventive decor, the collaborative spirit among the team of owners, or the importance of clear communication, Duck's journey offers invaluable insights into the world of hospitality. Dive into the joy and challenges of running both a coffee shop and a wine bar, and hear Duck's reflections on scaling too fast versus building a strong foundation. Tune in today for a blend of laughter, inspiration, and practical advice, and be sure to like, share, and subscribe for more incredible stories to get more out of your Shenandoah Valley experience! Cheers! Nightcap by Merge: nightcapbymerge.com Location: 425 N Main St, Harrisonburg, VA 22802 Hours: 5-9p Wed - Sat Instagram: @nightcapbymerge Facebook: Nightcap by Merge Laughers, to order & follow PrePOPsterous Gourmet Popcorn:  Physical Location: 400 N Main St, Bridgewater, VA 22812 Website: www.prepopsterous.com Use Discount Promo Code: LAUGH15 and receive 15% Off Facebook: PrePOPsterous Instagram: @eatprepopseterous To learn more about FWAF Show (formerly X2 Comedy) & Buy Tickets visit: thefunnywomacks.com Facebook & Instagram: @thefunnywomacks

Summer's ripe zucchini and tomatoes are coming in, bringing with them some of the year's best eating. To honor the season, we talked with Bryn Mooth, food and wellness writer, and editor of Edible Ohio Valley Magazine about Cincinnati's food culture, area farms and farmers, and the benefits of eating locally raised fruits, vegetables and meats. Why shop at your local farmers market? How are local farmers doing, and what is regenerative agriculture? How does eating local, seasonal produce affect our health? What is the environmental impact of our food choices? How do community gardens support food accessibility and better diets for all? Listen in, then go visit your local community garden or farmers market to do your own mouth-watering research!

Welcome to the twenty-ninth episode of the Sweet Nothings podcast! Today we're talking baked bean ice cream and a chocolate bar returning from the grave. We're also discussing how the hottest months of the year can impact intuitive eating, and how to de-centre body image worries from our dietary choices.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the Show.

In this episode, Ginain dives into the often-overlooked world of strawberry tops, revealing their hidden potential and versatility. From a refreshing cup of herbal tea to eco-friendly crafts and natural health remedies, we explore the myriad ways these vibrant greens can enrich our lives, contribute to our wellness, and champion sustainability. Some of these uses might even surprise you! Resources and mentions in this episode: Read the full blog post: Turning Tops into Treasures: Unique Uses for Strawberry Tops (cookprayslay.com) Smoothie Guide & Recipes: Seasonal recipes and gardening tips for families (myflodesk.com) Making Homemade Salad Dressings: https://podcasts.apple.com/us/podcast/making-homemade-salad-dressings/id1642443203?i=1000607316591 Scrappy Kitchen: Turn Kitchen Scraps into Cozy Simmer Pots (cookprayslay.com) Cook The Gardent Links & Contact Info: Join our NEW Facebook Page: https://www.facebook.com/COOKTHEGARDEN Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com Email with Feedback and Topic Requests: info@cookprayslay.com

Welcome to the twenty-seventh episode of the Sweet Nothings podcast! Today we're talking cheesy beans, burning cakes, and the oat milk backlash. We're also discussing super-popular foods that we just don't understand.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the show

Laurie and Spencer interview Nat Bjerke-Harvey of Piccalilli Farm in Manhattan, KS, about what it takes to run a diversified local farm, and the reasons to put more effort and resources into eating seasonally and locally. Maurin Academy Patreon: https://www.patreon.com/maurinacademy Maurin Academy Eventbrite: https://www.eventbrite.com/cc/the-maurin-academy-311669 Political Philosophy: https://political-philosophy.com Dustbowl Diatribes and Political Philosophy are podcasts of ... Read more

Laurie and Spencer interview Nat Bjerke-Harvey of Piccalilli Farm in Manhattan, KS, about what it takes to run a diversified local farm, and the reasons to put more effort and resources into eating seasonally and locally. Maurin Academy Patreon: https://www.patreon.com/maurinacademy Maurin Academy Eventbrite: https://www.eventbrite.com/cc/the-maurin-academy-311669 Political Philosophy: https://political-philosophy.com Dustbowl Diatribes and Political Philosophy are podcasts of...... Continue Reading →

Mary Bryant Shrader is a modern pioneer in the kitchen who has spent the last 20 years teaching friends and fans alike how to make nourishing recipes using traditional methods and whole, seasonal ingredients as well as how to stock your pantry with a useful variety of homemade staples.This interview dives into how Mary started her Youtube channel (she gives advice for anyone wanting to start their own channel!), what it means to be a Modern Pioneer, and how she became a cookbook author. Mary gives great tips for starting a traditional foods kitchen - it's as easy as starting with a roast chicken - and how making traditional foods will help you save money and waste less. Mary is a joy to talk to and I hope you enjoy the interview! Connect with Mary and buy her book:The Modern Pioneer Cookbook: https://marysnest.com/my-cookbook YouTube: https://www.youtube.com/marysnest Website: https://marysnest.com Facebook: https://facebook.com/marysnest Instagram: https://instagram.com/marysnest Pinterest: https://pinterest.com/marysnest Twitter: https://twitter.com/marysnest Seasonal Food episodes of The Plan to Eat Podcast:Spring seasonal eating: https://www.buzzsprout.com/1869657/10052909Summer seasonal eating: https://www.buzzsprout.com/1869657/10586385Fall seasonal eating: https://www.buzzsprout.com/1869657/11388808Winter seasonal eating: https://www.buzzsprout.com/1869657/9860703 Connect with all the PTE Podcast recipes hereSign up for a free trial: plantoeat.comContact us: podcast@plantoeat.comConnect with us:InstagramFacebookPinterest

Welcome to the twenty-third episode of the Sweet Nothings podcast! Today we're talking about girl dinner, Barbie pasta, and Mr Beast's chocolate. We're also delving into what we define as comfort food and why.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the showWant to start your own podcast?  Try out Buzzsprout here!Support the show

The indulgent food at Easter, Xmas and all those special occasions can be enough to bring on an anxiety attack. How will you resist it? How will you come out the other side when you've had a few too many treats? If you want some hard advice on how to approach this real issue then this podcast episode will leave you knowing exactly what to do moving forward so you can still work on your weight loss goals. Join me in my Facebook Group & introduce yourself! There's a FREE PCOS & Fat Loss Course exclusive for members only. Want to work with me and have everlasting results? The Anti-Diet PCOS Solution program details are HERE Fill Your Fridge With PCOS - ultimate eating resource for PCOS is available HERE. If you want to show your appreciation for this podcast alongside other countless episodes. Shop my online store here & treat 'yo' self!

Sara and Dina dish about taking chances, educating ourselves on where our food comes from, and how "it depends" is a go-to answer for a lot of questions. Sara Ayres (she/her) is an author, educator, and co-founder of Bello Campo Farm, LLC. She lives with her husband and four children in Wisconsin and loves teaching families (especially kids) how to engage with their food and grow it themselves. Her children's chapter book series about life on their farm is narrated by the spiders that live in their chicken coop, garden, kitchen and barn. The spiders share letters through the "spider-wide web" about the crazy antics of the plants, animals, and humans in their area of the farm throughout each year. Sara's children's chapter books, the Bello Campo Farm Series, are available on Amazon and at other book retailers. Learn more about Sara at ⁠www.bellocampofarm.com⁠. Connect with her on ⁠Facebook⁠ and ⁠Instagram⁠. If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: ⁠⁠⁠https://forms.gle/7UZ2kEPDHjBgLhRU9⁠⁠⁠. Help support this podcast for as little as $0.99/month: ⁠⁠⁠https://podcasters.spotify.com/pod/show/dishwithdina/support --- Support this podcast: https://podcasters.spotify.com/pod/show/dishwithdina/support

Welcome to the twenty-second episode of the Sweet Nothings podcast! Today we're talking about the grimace shake, weird crisps, and unexpectedly-shaped chocolate truffles. We're also delving into just what it is about condiments that we love so much, and why we use them all over the world.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the showWant to start your own podcast?  Try out Buzzsprout here!Teaching While Queer PodcastTeaching While Queer Podcast is a space for LGBTQIA+ educators, administrators, and...Listen on: Apple Podcasts SpotifySupport the show

It's Part 3 of the Cooking In Season series: Spring Edition! In this seasonal episode series, I take you through what's in season and help you incorporate these flavors into your everyday meals! So grab your notebook, and let's dive in.Click here for the full show notes with recipe linksGrab the printable Spring seasonal produce chartJoin the Healthy Mama Cooking Club for as little as $3 a month for weekly meal inspiration, member exclusive recipes, bonus cooking videos and quick kitchen tips, monthly bonus podcast episodes and more!Connect with Kris: Healthy Mama Kris Blog Healthy Mama Kris on IG FREE Meal Planning Guide Healthy Mama Courses Get your Healthy Mama Meal Planner & Meal Planning Notepad

“Tops'l really is an expression of mine, and I am learning how to share my love of making charcuterie and bringing this property to life while being really honest and transparent that it's a lot.” We're in good company with Sarah Pike, owner of Tops'l Farm nestled on 83 acres in Midcoast Maine, where she, along with her crew, provides seasonal food and lodging experiences in a way that allows folks a deeper connection to themselves, their loved ones and nature. Having grown up on a farmstead in Maine, it took Sarah many years to return home and find what would become Tops'l Farm, which today hosts a sprawling campground of chic cabins and stocked camp store, a quintessential cottage and renovated farmhouse, an intimate event barn and riverside yurt for entertaining, and a variety of gardens and furry farm friends around every corner. In this episode, Sarah shares with us what “Main Life Simplified” means to her and how she hopes guests will follow their curiosity in reconnecting to nature one starry night, one blueberry at a time. Top Takeaways [1:22] From the time her parents “ruined her life” by moving to Maine to build a family homestead, Sarah quickly learned what life looked like building towards a dream. [8:05] How a weekend back at home picking apples with her family gave Sarah a desire to create that experience more often. [10:45] What about Tops'l Farm's piece of land “where farm, field and forest converge,” showcases the best of Maine. [12:40] As working parents with no prior experience, Sarah and her husband went for it and learned a lot along the way. [16:22] How Tops'l Farm was created to share the ease of spending time in nature, allowing guests to arrive as they are. [18:33] The sailing heritage behind the name Tops'l Farm, and no, it is not short for “top soil.” [23:45] From sitting around a fire, to taking a nap in a hammock, to reading a book next to the sheep, what guests can expect to experience amongst 83 acres of activities. [27:10] Exploring Midcoast Maine from its white sandy beaches and oyster farms to its inland hiking trails and vineyards. [33:30] It's those little moments in between that allow for a magical connection to this place and these people. [37:25] Expect “joyful event planning” whether for weddings, family reunions or retreats at Tops'l Farm. [39:00] What an intentional pause means for Sarah in her own life, and how she creates a space for other women to experience that as well each season. [43:40] How an entire life spent gathering people around the table led to seasonal culinary experiences pairing the best of Maine's cuisine. [54:30] Sarah and her husband are ready to get their hands dirty in the garden and their apple orchards, bringing cider into their ecosystem. Notable Mentions Pemaquid Beach Park, New Harbor, ME Do Pause | You are not a To Do list. by Robert Poynton Forest Hut, Wengen Switzerland Morse's Sauerkraut, Waldoboro, ME How to Live a Good Life by Jonathan Fields Visit For Yourself Tops'l Farm Website @topslfarm Stay In Good Company Website

In this episode, Danai, Anna and Emilia answer client questions on dieting as a distraction, managing misalignment of your values, supporting others with a fat loss goal with no motivation, nutrition for fibromyalgia & chronic pain, the difficulty of changing coping strategies away from food, feeling out of control around seasonal food, the importance of somatic work, learning to cry & what athleticism looks like to us. For more information, visit www.emilia.fitness or @emiliathompsonphd

Curry goat on Christmas Day? Are roast potatoes a side dish or an essential? Is there anything drier than a turkey breast? Join Malaika and Harleigh as they discuss their "traditional" Christmas day food rituals and share Christmases of yesteryear. Watch Alison Roman's Thanksgiving/Christmas Dinner in a Small Kitchen: https://www.youtube.com/watch?v=L696FZMmZ9w Watch Malaika's Turkey Roll with Plantain Stuffing: https://youtu.be/x9hkt42I8Ko Shop 65% off your first Gousto Box (ref link) here Follow the podcast for updates and video content on Instagram! You can follow Harleigh on Instagram here, and follow Malaika right here.

Welcome to the seventeenth episode of the Sweet Nothings podcast! Today we're talking about insane anti-aging diets, peanut butter pasta, and the Panettonut. We're also delving into our opinions on, and experience with, intuitive eating.In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the showWant to start your own podcast? Try out Buzzsprout here!Support the show

Learn how to freeze your fresh green beans without loosing flavor, color or texture. Ginain also shares her popular Sauteed Green Beans with Cranberries & Roasted Walnuts recipe. Full recipe: Sautéed Green Beans with Cranberries & Roasted Nuts Let me know how you're enjoying this podcast and share your feedback with me. Email: info@cookprayslay.com Follow on Instagram: www.instagram.com/cookthegarden  

In honour of Casey's new, epic cookbook "Seasoned" This one's a continuation of the last one, where we chat about key food plants making up various world flavours/cuisines.Get tickets for the SUMMER Kalamunda garden festival on December 3rd here: https://kalamundagardenfestival.com.au/Support the show

It's spooky season and Ginain is sharing a fun way to level up your charcuterie board skills to make a festive, yet spooky board, while using as many ingredients from the garden as possible. She also shares an opportunity for you to learn more about creating the ultimate charcuterie board, just in time for the holidays! Sign up for the VIRTUAL Charcuterie Board Class Friday, Oct. 21 6:30pm EST.- Cooking Class (cookprayslay.com) For 20% off use Promo Code: PODCAST20

How good's growing your own fresh, seasonal food outside your back door?!In honor of Casey's new, epic cook book release, this one's themed around growing the best food plants from around the world. We also trade tangents on how various cultures, i.e., Morocco and scandinavia have developed their own distinct combinations of flavors using herbs and spices that occur naturally in their respective bioregions. Very interesting stuff!Thanks for listening ya'll S & C.Get tickets for the SUMMER Kalamunda garden festival on December 3rd here: https://kalamundagardenfestival.com.au/Support the show

Hey soup lovers! This one's for you. Ginain shares one of her favorite new soup recipes starring cauliflower and cheese. You can't go wrong with that combination. Cauliflower is one of the most underrated veggies, but today, Ginain will give you all the reasons why it's a great idea to grow this superfood in your garden or pick it up at your grocery store or CSA! Don't know what a CSA is? She also explains the meaning of CSA's and why you should give it a try!  FULL RECIPE; Cajun Cauliflower Cheese Soup (cookprayslay.com) Do you have a recipe request or a garden question? Maybe you have a topic you would like for me to talk about on the podcast. I welcome any and all feedback and questions. Email me at info@cookprayslay.com or send a private message on Instagram www.instagram.com/cookthegarden 

Should we all be considering switching to a diet made up of seasonal food?  It's a big question, and the impact could be huge too. How would it affect the food system? What difference would it make to the planet? In theory, only eating foods that are produced in your region at certain times of the year should mean fewer carbon emissions and less waste. But how big an impact would it really have? How likely is it that such a big change can be affected? And would it really benefit all of us? Our guest in this episode of the podcast is the food entrepreneur, Emilie Vanpoperinghe. Emilie is co-founder of Oddbox, a company that delivers thousands of boxes of in-season fruit and vegetables every week as part of its fight to make the world more sustainable.       Oddbox has one of the clearest tag-lines around: Wonky Fruit & Veg | Deliciously Odd & Delivered to Your Door. Listen to the full episode to find out more about Emilie and Oddbox, why she believes switching to a seasonal diet could have a dramatic impact on the environment, and how the idea of seasonal eating fits, or otherwise, with the cost of living crisis. Emilie Vanpoperinghe, Co-founder, Oddbox Oddbox is a sustainable fruit and veg box tackling food waste. Oddbox rescues delicious fresh fruit and veg which is deemed ‘too big', ‘too ugly', the ‘wrong' colour, or ‘too many' from going to waste. A supply-led model, Oddbox partners with growers throughout the UK to box up and deliver this ‘too odd' or ‘too many' produce to a food waste fighting community across the UK. With every box its community reduces food waste, saves CO2 and water. Since its inception in 2016, the business has distributed over 5 million boxes, with its community rescuing a combined 30,000 tonnes of fresh fruit and veg. Emilie has over 15 years' project and team management experience in Fortune 500 companies (3M and BT) across the globe. She was previously Director of Finance & Operations for Girl Effect, an international NGO set up by the Nike Foundation, working in developing countries to empower adolescent girls to reach their potential.  Before that, she worked close to 10 years in finance in the corporate sector in France, India and the UK. Emilie is originally from northern France and has been in the UK for the past 10 years. Her grandparents were potato farmers and so she knows what it takes to grow fresh produce.

Welcome to the thirteenth episode of the Sweet Nothings podcast! Today we're talking about smashed potatoes, cheese-scented nail polish,  and THOSE American candy stores. We're also delving into which season is the best for ingredients, for eating, and for cooking. Winter, spring, summer, or autumn? In case we haven't met, my name is Kelly. I write about food and other lovely things at maverickbaking.com and make foodie videos at Maverick Baking on YouTube. This is your home of relaxed, funny, and informative chats about the love of eating. We'll talk about the latest food trends, controversial opinions, and all things edible.Support the showSupport the show

Summer Seasonal Focus: Stone Fruit, Expressing Love, Mind Forecast and Soul's Reflection. Seasonal food conversations in a plight to serve your well being and the well being of others. “Where is the door to God? In the sound of a barking dog, in the ring of a hammer, in a drop of rain, in the face of everyone I see.”-Hafiz. Seasonal Focus: Food Stone Fruit Recipe: Plum Magic 4 Plums, 1 Cucumber, 1 Lime, 1 cup Coconut Water, and 1/8 cup Fresh Mint. Honey to Taste. Mind…Solar activity Rising activity Heart…Emote Love + Joy  “Love is the bridge between you and everything” Rumi Soul... “Where is the door to God? In the sound of a barking dog, in the ring of a hammer, in a drop of rain, in the face of everyone I see.”-Hafiz. People, Places and Goodies Mentioned Mason's Mushrooms A super-blend of nourishing medicinal mushrooms hand-picked to support immunity, gut health, hormonal function and the nervous system. June Tonic Mason's Mushrooms Calm Down Energy UP... Order Here Detox America By Kerri Kelly Music The Circle  + NEW SINGLE 'Don't Think. Just Feel.': Cadre Scott Production brought to you by OmToro Wellness + Media

Mind You + Food with Suzanne Toro Seasonal Focus: Usher in Summer. Time to Change the Guard. Juicing UP LOVE+JOY…Food+Beverages. Prepare for the Seasonal Shift. Seasonal food conversations in a plight to serve your well being and your best life. “Sun is shining. Weather is sweet. Make you wanna move your dancing feet.” – Bob Marley People, Places and Goodies Mentioned Mason's Mushrooms  A super-blend of nourishing medicinal mushrooms hand-picked to support immunity, gut health, hormonal function and the nervous system. Revered in ancient herbal traditions, these potent adaptogenic herbs boost vitality and encourage longevity. June Tonic Mason's Mushrooms Calm Down Energy UP... Change Your Water. Change Your Life Music The Circle  + NEW SINGLE 'Don't Think. Just Feel.': Cadre Scott   Seasonal Reboot: Summer Replenish, Nourish + Reboot Weekly Classes + Programs: Mind You + Food Humanity and Earth Align+Focused Offerings New Earth Superfeast Living Tea KindSpring

Mind You + Food with Suzanne ToroSeasonal Focus: Usher in Summer. Time to Change the Guard. Juicing UP LOVE+JOY…Food+Beverages. Prepare for the Seasonal Shift.Seasonal food conversations in a plight to serve your well being and your best life.“Sun is shining. Weather is sweet. Make you wanna move your dancing feet.” – Bob MarleyPeople, Places and Goodies Mentioned Mason's Mushrooms  A super-blend of nourishing medicinal mushrooms hand-picked to support immunity, gut health, hormonal function and the nervous system. Revered in ancient herbal traditions, these potent adaptogenic herbs boost vitality and encourage longevity. June Tonic Mason's Mushrooms Calm Down Energy UP... Interview with Mason Tyler, Founder of SuperFeast Change Your Water. Change Your LifeMusicThe Circle  + NEW SINGLE 'Don't Think. Just Feel.': Cadre ScottSuzanne Torohttps://linktr.ee/omshetoroSeasonal Reboot: (Available Worldwide) Summer Replenish, Nourish + RebootWinter Balance, Regenerate + Cleanse Weekly Classes + Programs:Mind You + FoodArt of Living and DyingSol+Luna Cycle 'Well Being + Love"8 Limbs Yoga Session:Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling. Humanity and Earth Align+Focused OfferingsNew EarthSuperfeastLiving TeaKindSpringFormula Flawless Production brought to you by OmToro Wellness + Media

Mind You + Food with Suzanne Toro Seasonal Focus: Take Inventory. You Decide what you want to consume…Food+Beverages. Seasonal food conversations in a plight to serve your well being and your best life.“Your genuine action will explain itself, and will explain your other genuine actions. Your conformity explains nothing.”— Ralph Waldo EmersonPeople, Places and Goodies Mentioned Recent Interview the Rae Indigo Formula Flawless Dirty Dozen Clean 15 Change Your Water. Change Your LifeMusicThe Circle  + NEW SINGLE 'Don't Think. Just Feel.': Cadre Scott Suzanne Toro https://linktr.ee/omshetoroSeasonal Reboot: (Incoming Summer & Winter) Spring Cleanse  Fall Cleanse  (available worldwide)Weekly Classes + Programs:Mind You + Food Art of Living and Dying Sol+Luna Cycle 'Well Being + Love" 8 Limbs Yoga Session: Bare Naked Bliss Gift Bundle...Learn how to love from within, remember bliss and serve your highest calling. Humanity and Earth Align+Focused Offerings New Earth Superfeast Living Tea KindSpring Production brought to you by OmToro Wellness + Media

Mind You + Food with Suzanne Toro Seasonal Focus: Take Inventory. You Decide what you want to consume…Food+Beverages. Seasonal food conversations in a plight to serve your well being and your best life. “Your genuine action will explain itself, and will explain your other genuine actions. Your conformity explains nothing.” — Ralph Waldo Emerson People, Places and Goodies Mentioned  Recent Interview the Rae Indigo Formula Flawless  Dirty Dozen Clean 15  Change Your Water. Change Your Life Music The Circle  + NEW SINGLE 'Don't Think. Just Feel.': Cadre Scott Suzanne Toro . cOM Seasonal Reboot: (Incoming Summer & Winter) Spring Cleanse Humanity and Earth Align+Focused Offerings New Earth Superfeast Living Tea KindSpring Production brought to you by OmToro Wellness + Media

In the second hour, Dan Bernstein and Leila Rahimi welcomed on Ken Davidoff of the New York Post to discuss the core economic issues that are stalling labor negotiations between the MLB owners and players. After that, Rahimi provided a seasonal food confession that included cannoli-flavored items. Later, they conducted the Midday Midway, taking a look at the wackiest headlines from around the world.

Dave chats with Andrea Jorgensen today, she's a wonderful cook who moved on from the East coast out to the West. Starting next Monday she's going to join us for a recurring segment, Meal Prep Monday.Find Deals at www.cookingsomethinggood.comCheck out our social media!Facebook: https://www.facebook.com/cookingsomethingggoodInstagram: https://www.instagram.com/cooking.something.good/Twitter: https://twitter.com/CookSomeGoodSome Items at cookingsomethinggood.com may no longer be available

Everything from our food choices to the underwear we select each day can come down to our awareness of our own constitution. Really! This week, Jenn sits down with Sahara Leigh to discuss practical, everyday applications of Ayurveda. We can use these tools to help us identify when we're out of balance, find balance within ourselves and even improve our relationships. Really! Eating ice cream in the bath tub, could be an answer. It is for Sahara. Listen now to understand why!Outline:Welcome back & intro today's topicMeet Sahara LeighSahara's story - from performer in NYC hit by a car to learning wellness in San FranciscoHow Sahara found AyurvedaThe 5 Element Theory of AyurvedaAir, fire, water, earth, ether3 Doshas of AyurvedaVata, pitta, kaphaHow to identify your dominant dosha & that of othersPulseCadence of their speechBody languageTools to bring us back into balanceThe environmentHow we feel in the morningGo for oppositesHot/cold, wet/dryFood: seasonal & localWhat sugar and dairy cravings meanWhen to drink Champaign or bubbles & how to choose your cocktailCommon Sense ConsciousnessPause, perceive, playSahara eating ice cream in the bath tubOnline dosha test Final thoughtsLinks:Become a MemberConnect with us! FB Page & Private FB Group & Jenn's InstagramTake the free Weight Loss Profile, Jenn will send you a Menu PlanSahara's Website, IG, FB, November 21, 2021 WorkshopOnline Dosha TestQuotes:"You're not crazy. You're not bipolar. You're having a bit of a reaction to gluten." – Sahara Leigh"I learned a lot of communication skills through Ayurveda."  – Sahara Leigh"A beautiful indication of being out of balance is when we show those negative aspects of ourselves."  – Sahara Leigh"I'm a food-driven animal."  – Sahara Leigh"When I think of Ayurveda, I think of awareness."  – Sahara Leigh"We can use food to bring us back into balance."  – Sahara Leigh"The earth provides everything you need at every single moment you need it."  – Sahara Leigh"Cravings are beautiful cues, not something to feel guilty about."  – Sahara Leigh"Ayurveda is common sense consciousness."  – Sahara Leigh"Look at what you naturally gravitated toward, and away from, as a kid." – Jenn Trepeck

Seasonal food --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

LOTS of food talk today: - PB&J is trending so what's the best way to PB&J? - What is your favorite seasonal food?

Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own. Recipe: 2 cups cake flour  1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons baking powder […] The post Food Writing + Seasonal (and not so seasonal) food(s) appeared first on WebTalkRadio.net.

Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own. Recipe: 2 cups cake flour  1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons baking powder […] The post Food Writing + Seasonal (and not so seasonal) food(s) appeared first on WebTalkRadio.net.

Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own. Recipe: 2 cups cake flour  1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons baking powder […] The post Food Writing + Seasonal (and not so seasonal) food(s) appeared first on WebTalkRadio.net.

Food writing, storytelling, and everything they entail are the way to my heart/mouth! Hang out to hear some of my favorites, a reality check in feeding kids, and sharing an essay (and recipe!) of my own. Recipe: 2 cups cake flour  1 cup granulated sugar 1 cup dark brown sugar, packed 2 teaspoons baking powder […] The post Food Writing + Seasonal (and not so seasonal) food(s) appeared first on WebTalkRadio.net.

"Seasonal con Paola Bacchia" è la nuova mini-serie di SBS Italian dedicata ai consigli per gli acquisti e alle ricette che esaltano il sapore delle verdure e della frutta di stagione.

At this time of year there seems to be a new star every week, there isn't loads of varieties around like in the summer months, and therefore I like to keep things really simple and allow these wonderful gems to shine. In an unplanned episode I'm delighted to talk to you about the seasonal food stars for April and May. I also talk about my 7 day programme, click here for details - www.hillstart.me.uk/7days   www.hillstart.me.uk/82

If you are one of those who think zucchinis are bland, then this recipe will change your mind. Follow Angela Nicolettou's recipe for a tasty and inexpensive dish full of fresh ingredients. - Δοκιμάστε να γεμίσετε με κιμά και ρύζι ένα απ΄τα αγαπημένα καλοκαιρινά ζαρζαβατικά, το κολοκυθάκι. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.

I'm feeling a bit disconnected with the local farmers markets and butchers at the moment. And whilst I'm shopping locally I don't have the same opportunity to chat to the suppliers. This week is a reminder of what is seasonal in the UK over the next couple of months and reminder to check that the produce you are buying is UK whenever possible.

We kick things off with a holiday food panel. A few of our contributors share their favourite seasonal food memories, some recipe ideas, plus we make Hot Chocolate Bombs with Mary Mammoliti!

We kick things off with a holiday food panel. A few of our contributors share their favourite seasonal food memories, some recipe ideas, plus we make Hot Chocolate Bombs with Mary Mammoliti! We've got a ton of original stories and spoken word performances to share with you, including an exclusive interview from the North Pole with Margrett Weldon. We get in a good laugh with a contribution from our bestie in the UK, Fern Lulham, and her partner in crime Jasmine. Jeff Ryman runs our Holiday Quiz with contestants Chyvonne Emile and Julie Martin; we test their Christmas knowledge. On our second contributor Showcase, we hear Holiday reads from Danielle McLaughlin and Danielle Jongkind. Plus, Leanne Baarda shares a Christmas craft idea. On a special edition of our Artists corner, we have holiday tunes from Sara Hillis, Christine Malec, and even our very own Ramya Amuthan has been coerced into warming up her vocal cords!

Another in-depth discussion about K-food but this time, we're focusing on Korea's seasonal food-- what are the hot food, catch and produce every spring, summer, autumn and winter. What fruits should you try when you travel to Korea in a particular season? What food should you eat for more stamina during summer? Tune in now and learn more!

I love recording the seasonal episodes, and as autumn is my favourite season this must be one of my favourite episodes this year.  Whilst there are still lots of lovely fruit and salad ingredients available, we are moving into the slower cooking vegetables and that suits me just fine. Give me a bowl and a spoon please! I encourage all my clients to eat seasonally, for nutrition and environmental benefits.  And my membership recipes always have a seasonal element, to find out more about my membership Ditch the Diet And for full show notes visit 

Welcome to episode 21 of Holistic Performance Nutrition (HPN) featuring Tawnee Gibson, MS, CSCS, CISSN, and Julie McCloskey, a certified holistic nutrition coach who you can find over at wildandwell.fit. On this episode: Intro: Julie went on a solo backpacking trip! The calorie-dense foods that she eats during a trip like this include: Annie’s Macaroni and Cheese […] The post HPN 21: Fall Seasonal Food Guide (Try These 5!), Plus: The Latest Publications on Vegan Diets, Bone Density and Iron Deficiency for Female Athletes first appeared on Endurance Planet.

As always Wendy is excited about the new season and this weeks episode she is talking about summer.   Fruit and Salads are what she is eating right now. Follow on social media Instagram Facebook This week in her Ditch the Diet membership it's the 50 food challenge!  To find out more www.ditch-the-diet.co.uk

Whether or not you've heard, Albuquerque, New Mexico is one of the foodie centers in the U.S., and we can attest to that fact after our visit.  You may think the balloon festival is the big draw, but really, you need to stay for the vittles. Los Poblanos Historic Inn and Organic Farm sits on 25 acres in the historic city of Albuquerque, and encapsulates the concept of sustainable ecotourism in the lovely Santa Fe Style of architecture.  This working organic farm includes beautiful accommodations, a lavender farm with artisan products, beautiful views of the Sandia Mountains, and gardens galore, all with a preservation mindset.  Unfortunately, we only were there for the shoot, not the stay (Though marital negotiations will occur in the future in that regard in the Bowman household).   Fortunately, we had the opportunity to speak with Jonathan Perno, Executive Chef at the on-site Campo restaurant.  His 10-year-plus tenure has helped to put Campo on the Good Food 100 list, which highlights restaurants that help to build more transparent and impactful food systems across the food chain.  Biological systems, farmers, ranchers, restaurants, purveyors, and the environment all win with this mentality, and it starts with chefs that practice their art with a higher purpose.  And a delicious one, from what Rick experienced. Jonathan has been nominated five times as a semi-finalist for a James Beard award.  He has a holistic mentality and understands the connection between the food he prepares and the soil from which it springs.  His menu planning and execution incorporate all parts of the process of creating food artistry, including the sourcing, treatment and husbandry of the plants and animals he uses in the kitchen.  And it's obviously working in a most delicious manner. Links:https://lospoblanos.com/about/los-poblanos https://lospoblanos.com/dining/our-team/ https://chefscollaborative.org/ https://chefscollaborative.org/join-us/business-members/ https://chefscollaborative.org/event/save-the-date-meat-matters-new-mexico/ https://quiviracoalition.org/butcher/ http://goodfood100restaurants.org/Support the show (https://www.patreon.com/agriCulturePodcast)

Today's podcast guest, Mark Heard, with the assistance of a team of school parents, has been instrumental in transforming a school canteen (tuck shop) into a haven of healthy offerings. You will not find any white bread or confectionary items there. Instead, students and staff select from nutritious, seasonal meals made from locally sourced produce. Daily specials are offered and any cakes, muffins or biscuits are baked on site from real food ingredients. Mark and I discuss how he and the team were able to implement this transformation, the amazing positive impact it has had on the students and the wonderful community it has created.We also discuss Mark's passion for organic and bio-dynamic food and how it is more than just food but a lifestyle. Mark is a community minded person who participates in many local groups like the bio-dynamic farmer's association, where information is exchanged and shared.It was a genuine pleasure to sit down with Mark; his story shows how passion for a healthy life, with a solid dose of commitment, can effect positive change in a community.P.S. If you’re interested, here is the reference for the study I refer to in the podcast: Florence, MD., Asbridge, M., Veugelers, PD., Diet Quality and Academic Performance, Journal of School Health(2008), Vol 78(4), pp. 209-215.

The Alchemy of Food and Culture of Cooking and Dining. Engage with simple ways to interact with food, develop a new relationship with how and what you eat. Discover and reconnect new ways to nourish self, soil and society. Focus: Spring Transition to Summer...Fun Foods. Recipes, Food Inspiration and Wisdom! Music by: Album Fierce Wisdom by Chloe Goodchild Song: OmTara Food Alchemy with 'She' On-Going Food Alchemy Class Seasonal Cleanse Bali Adventure Soul Sessions

Ideas for a slow and seasonal Summer   SOCIAL MEDIA // Instagram: https://www.instagram.com/beckyocole/ My website: https://www.beckyocole.com My Natural Living eCourse https://beckyocole.teachable.com   ABOUT ME// Hi I’m Becky! I’m a natural living expert, herbalist, gardener and mother based on our ethical farm in Northern Ireland! I run courses on herbalism, natural skincare and wild food online and at our farm.

On today's episode, we welcome Nik Sharma -- photographer and writer behind the acclaimed blog A Brown Table, and new author of the cookbook "Season." We talk identity, bicultural living, and beautifully seasoned — and seasonal — food. Recommended Reading is powered by Simplecast.

#DeNews starts us off with the history of Queens Chapel - the first Catholic church in DC. Casey from Good Food Markets (http://goodfoodmarkets.com) fills us in on the the new fall offerings in the prepared food case, with great seasonal flavors like butternut risotto. Then to keep on with the good eating theme, we're joined by Ward 5 neighbor Jonathan Bardzik (http://www.jonathanbardzik.com). Jonathan is the author of 3 published cookbooks, he is a storyteller supreme, and regularly cooks and entertains at farmers markets across the region. Listen now to learn more!

The Best Bite of the Plum Her blog, The Best Bite of the Plum, is where she celebrates the experience of eating, preparing, and sharing sustainable, seasonal meals. Alexa is driven by her passion for food and the people who produce it, and can usually be found promoting healthy school food and farm to school […] The post 119: Alexa Arnold: Seasonal Food and The People Who Produce It first appeared on The Dinner Special podcast.

Do you want some help with the local English in San Francisco? Today, San Francisco native Sarah Honour talks about how you can go local with your English in the City by the Bay!   Taking IELTS? Get our free IELTS video training course   San Francisco is one of the most unique and amazing cities in the United States.  It’s residents are technology-centric due to their proximity to Silicon Valley, as well as health-centric and nature-centric due to the progressive philosophy that has long been part of the spirit of the city. Sarah believes that these traits are found in some of the language that San Franciscans use, and that knowing this terminology can help you fit in just a little better.   Are you looking for a professional, native English teacher online? Get a native English teacher online in seconds at italki. We recommend italki as our #1 English-learning solution online. Choose from more than 400 teachers to work on your business English or to pass your next big exam. Get our special offer before it runs out! Go to italki and claim 10USD to go toward a FREE English lesson!   Here are Sarah’s three top terms for your visit to San Francisco: “Is there an app for that?”:  App is short for application, as in for your phone.  Because the Bay Area is near the center of a major technological development region, there are apps for almost everything in the city — from calling a taxi to getting your groceries delivered. Organic, Local, Sustainable and Seasonal: Food quality is really important to San Franciscans.  Organic means that no pesticides have been used, local means the food was grown nearby, and sustainable means the environment was not harmed to produce it.  Seasonal simply means that it is the natural time of year for the food to grow. “Where’s the wiggle?”: San Francisco is a great city for biking, but it is also a city with lots of hills.  The ‘wiggle’ is the route for biking with the least amount of hills to go up.   Have you ever been to San Francisco? Would you like to go? Tell us why in the comments section below!   Sarah is a 31 year old American who was born and raised in Denver, Colorado, studied Communications in Seattle, Washington, and worked for almost 10 years as a nanny (or babysitter) in San Francisco, California.  She now splits her time between San Francisco and Sardinia, Italy where her boyfriend lives. She is an English teacher on italki, and is learning Italian and sampling as much of the amazing food and wine from Italy as she can.