Podcasts about seasonings

She is known as the "Winningest Woman In BBQ" and for good reason. From breeding her own hogs, to stepping up to support the next generation of cooks with the World Junior BBQ League and being a judge on the Netflix series "BBQ Showdown", Heath and Candace cover her whole career in this week's episode of the Shootin' The Que podcast!0:00 - Start0:20 - Melissa Cookston2:10 - Getting Started In BBQ3:20 - The Restaurant7:30 - Life After Covid9:45 - Comp Cooking VS Restaurant Cooking12:40 - Catfish & BBQ Meatloaf14:27 - Competition Team Name17:45 - Own Breed Of Hog19:50 - Only Woman To Win MIM21:50 - World Junior BBQ League24:20 - Barbecue Store26:40 - Cookbooks29:10 - Working With Smoke Slam37:30 - Netflix Barbecue Showdown43:05 - Creating Recipes45:00 - Barbecue Hall Of Fame48:00 - Finding Melissa OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #netflix #restaurant #cookbook #halloffame #mississippi

Meathead joins the show today and takes Heath and Candace on the wild journey of his life. From being a teenager and hanging with the legendary first astronauts in space to receiving the very first Master's Degree in Art in Technology, he discusses how all that lead to his newest book "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling and Outdoor Cooking" in today's episode of the Shootin' The Que podcast.0:00 - Start1:07 - AmazingRibs.com4:10 - Getting The Meathead Name6:20 - Early Grilling Years9:40 - Journalism School14:45 - First Master's Degree18:25 - Biggest Changes In BBQ26:25 - Book The Meathead Method36:30 - What Is BBQ?45:20 - Aquarium Pit49:35 - Future Plans56:50 - Can't Compete In Products59:50 - The Types Of Cooking Heat01:07:20 - How To Find His Book01:10:20 - Finding Meathead OnlineJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #recipe #cookbook #technology

Llewellyn Jamal joins us for Season 3, Episode 8. What's on the plate? – Music + Food = Love. Coconut Spicy Rice Recipe. The Personalities of Spices & Seasonings. Salt & Pepper, Hosts With The Most. Foundational Onion. Festive Garlic. All-Purpose Seasoning in the Crowd. Elusive Paprika. Loud Rosemary. Litty Ginger. Basil & Oregano. The NYC Slice. Aunty Bay Leaf. Stupid Spice Packaging. Coriander Conundrum. Turmeric Envy. Appearance Fee Saffron. Nutmeg & Cinnamon Twins. Spiced Apple Cake. Warming Sweet Spices. Cloves, Allspice, Cardamom. Tarragon Stench. Coq au Vin. Thyme The MVP. Sweet & Sour Chicken. Singapore or Special Fried Rice.Media:Lick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comInstrumentals, mixing and mastering of the theme song "Lick the Plate" courtesy of Adam FarrellAdam's Instagram: @farrell33aSound Effects provided by https://slipstreammusic.comTrack: "Frying Pan Sizzle 01"Download / Stream: https://slipstreammusic.com/tracks/7b806ee1-2e70-4d0b-8cd0-7ace47a45764?utm_source=attributionTrack: "Wine Glass Different Clink Soft 02"Download / Stream: https://slipstreammusic.com/tracks/321a50dc-3bc1-44ba-85a5-0ca8db1b3819?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

This week we're roasting up a simple, sheet pan side that works with almost any meal—Roasted Potatoes and Broccoli! It's an easy, no-fuss recipe with crispy edges, tender veggies, and minimal cleanup. Great for weeknights or prepping extra sides for leftovers. As always, here's your grocery list for quick planning: Produce: 1.5 lb baby red potatoes, 1 lb broccoli florets Seasonings: 1.5 tbsp oil (high heat like avocado or canola is best), 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper Kitchen consumables: Parchment paper

Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts. Find Dean - The Tailgate Foodie Web: https://thetailgatefoodie.com/ Instagram: https://www.instagram.com/thetailgatefoodie/ 10% off Discount Code: okayestfoodie ~  Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Unexpected YouTube Live Stream 00:44 Summer Vibes and Beard Talk 02:02 Introducing Dean Johnson: The Tailgate Foodie 03:27 The Journey of Tailgate Foodie 06:13 Notable Meals of the Week 09:54 The Magic of Low Country Gold 12:49 Exploring Unique Barbecue Sauces 18:49 Creating the Perfect Barbecue Sauce 24:30 The Certified Flavor Project 33:15 Exploring Sauce Development 33:51 The Quest for the Perfect Ketchup 34:29 Crafting the Ideal Barbecue Sauce 34:58 Balancing Sweetness and Heat 36:13 The Magic of Molasses and Vinegar 38:01 Customizing Sauces for Personal Taste 39:35 The Carolina Gold Sauce Story 43:36 Versatility of Sauces with Game Meat 54:36 Nashville Hot Chicken Sloppy Joes Recipe 01:00:50 Final Thoughts and Social Media Plugs   ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

What is it like to achieve a lifelong dream? This week Heath and Candace recap the incredible Grand Champion win at the 2025 World Championship Barbecue Cooking Contest. They discuss the new additions to the team, the popular new addition of the Heath Riles sample tent, and the exact recipe he used to create the best ribs in the world in today's episode of the Shootin' The Que podcast!0:00 - Start0:40 - Memphis In May Weather2:40 - Overall Takeaways3:38 - Rib Cook Walkthrough8:30 - Judging Finals11:20 - Instinct VS Planning14:30 - Feeling Of Winning19:20 - Springfest "Curse"21:35 - Pan For 2026 MIM24:00 - Sample Tent Teams & Others29:15 - Ancillary Team33:50 - Sample Tent35:10 - South Korean Snacks36:20 - Unluck Sopapilla40:00 - Thanking Memphis In MayJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #foodie #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcast #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #grill #ribs #fistplace #grandchampion #wcbbc #47 #worldchampion #memphisinmay #contest

WBS: It is About That Time #309 5-15-2025 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte, and Brim's wife Danielle as they chat about how Brim's two episodes of Dark Echoes Paranormal are now available on Amazon Prime, upcoming tour dates, and how Brim's season of AJLT premieres on May 29th. They discuss chocolate chip cookies, how nobody needs to bring them to Danielle, and Fame is sung. They go down the rabbit hole of the trash heap that is Kanye West, break down nazism (with a small n because they are small people), Brim gets heated, and the cast agrees with him for a change. They also chat about Brim's sauces and seasonings being rebranded, they taste the samples, and let everyone know where they can get them soon. Brim explains what gets Within Brim's Skin.

In today's episode, we're talking about hinderances to fat loss. Most people trying to lose fat focus on big rocks — strength training, hydration, macro counting, 10k steps per day, cutting sugar. All of which can have great value. But what if what's keeping you stuck in your current body composition, isn't a lack of discipline… but the little things you don't know you're eating? Maltodextrin — is a common additive in dressings, sauces, spice blends, and even “health” products like LMNT and electrolyte powders — has a glycemic index of 85–105. That's higher than table sugar. In minute doses this is generally not an issue, but at the amounts found in these powders and taco spices this can really add up.   ➡️Healthy Meals Made Easy PDF https://go.drwholeness.com/healthy-meals-made-easy -------- Connect with Dr. Matt online:  

In this episode of The Beacon Way Podcast, host Adrienne Wilkerson welcomes James Barry, founder, and CEO of Pluck Superfood Seasonings. James shares his journey from being a professional chef in Hollywood for nearly 20 years to founding Pluck. He explains the initial inspiration behind Pluck, which began with his desire to find nutritious food for his family, particularly organ meats. James elaborates on the challenges he faced, such as starting his business during COVID, the lessons learned from his previous meal delivery service, and the importance of incorporating health and family into his business plan. He discusses the efficacy of Pluck in providing nutrient-dense foods easily and the positive impact it has had on its customers. James also touches on his podcast 'Everyday Ancestral,' the importance of valuing one's journey, and respecting others' progress in their entrepreneurial paths.Website - https://eatpluck.com/Amazon- https://www.amazon.com/pluck-organ-meat-seasoning/s?k=pluck+organ+meat+seasoningPodcast -https://eatpluck.com/everydayancestral/Company Socials - @eatpluckPersonal Social - chefjamesbarry00:00 Welcome to the Beacon Way Podcast00:31 Meet James Barry: From Hollywood Chef to Entrepreneur00:58 The Birth of Pluck Superfood Seasonings10:06 Overcoming Challenges and Finding Success12:26 Balancing Health, Family, and Business18:19 Launching a Business During COVID20:58 The Power of Podcasting in Marketing22:02 The Vulnerability of Entrepreneurship22:42 Overcoming Imposter Syndrome25:52 The Importance of Honoring Your Experience30:16 Balancing Growth and Sustainability36:51 Effective Customer Service Strategies40:49 Conclusion and Where to Find Us

Mike Switzer interviews Dave Findley is founder of Dave's Heritage BBQ Sauce and Seasonings in Rock Hill, S.C.

INTRO:  Welcome to the award winning, Nationally syndicated My Big Fat Bloody Mary podcast where you will never drink alone. Special hello to our new listeners! We are coming to you from the studios of the Bloody Mary Concert Series. We are being fueled by Lake Effect Vodka. It's crafted …

Thursday, April 03, 2025 Inside Sports with Al Eschbach -Argentina here he comes, Lemon pepper and nature seasonings, the old time callers, six games left for Thunder regular season and more. Follow the Sports Animal on Facebook, Instagram and X Follow Tony Z on Instagram and Facebook Listen to past episodes HERE! Follow Inside Sports Podcasts on Apple, Google and SpotifySee omnystudio.com/listener for privacy information.

This week we're making an easy cheesy broccoli which comes together in the air fryer quickly, and takes just a few extra minutes in the oven. With a 2 ingredient cheese sauce, you probably have what you need, but as always, the ingredients are below for your grocery list. You'll need: Produce: 1 lb broccoli Dairy: 4 oz cheddar, 1/3 cup heavy cream Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper

Want to know how to turn your backyard BBQ into viral gold? We're sitting down with Austin Dennis, the mastermind behind some of the most mouthwatering food content on social media. From hooking viewers in the first three seconds to building a successful seasoning business, Austin spills all his secrets. Don't miss out—hit play, subscribe, and grab some of that Any Reason Seasoning!Get Austin's Seasonings: https://www.icookyoulook.com/FOR ALL OF THE LATESThttps://www.tigsbits.com/

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Episode 281! In this episode we are joined by Adam Martinez! Plus BBQ NEWS, a Beer Review, BBQ FAILS and more!   Adam Martinez https://www.thebarbquestore.com/shop/amp     BBQ NEWS National BBQ Festival https://nationalbbqfest.com/   Vforge https://www.vforge.ca/en     BEER REVIEW Corona Non-Alcoholic   James 7 Jan 5.2 Jon 4.2     We've joined the Oddpods Media Network! https://oddpodsmedia.com/ Promos: https://beerinfront.com/     SUCKLEBUSTERS BBQ WINS AND FAILS @spaceman_test_kitchen     Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299   Check us out on: www.grabeminthebrisket.com TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com     Thanks to our partners and sponsors!   Chef IQ Sense https://glnk.io/r584n/jon-lathrop   Smokerbuilder.com https://www.smokerbuilder.com/ FOR A GREAT DISCOUNT Go to www.smokerplans.net/grabeminthebrisket or use the code "GRABTHEBRISKET" (ALL CAPS)   VacMaster FOR A GREAT DISCOUNT Go to https://www.vacmasterfresh.com/?ref=g... or use the code "SEALMYMEAT"   NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/   Barbecue News Magazine https://www.barbecuenews.com   Chicks That Smoke https://www.sucklebusters.com/bbq-rub...   Sucklebusters https://www.sucklebusters.com/   Dalstrong https://dalstrong.com/?ref=S1CLUEQO6r...   CoolieNation https://www.coolienation.com/brisket   Cambro Mfg https://www.cambro.com/

Heath Riles' COO Mitchell Bedwell sits in today to discuss the incredible new Seasoning line that drops this month and brainstorms on new recipe ideas with Heath and Candace.  Pink Pineapples, Metamucil over 40, boiling ribs... they cover all sorts of topics in this week's episode of the Shootin' The Que podcast.

Dave Hulin from Louisiana House of Spice joins us to talk about his unique blends, like the Cajun 180, and what makes Louisiana flavors stand out. It's a spicy conversation you won't want to miss!

In today's episode, Bex Scott shares vintage advice and tips for the retro homemaker from “The Homemaker's Encyclopedia - 1952” book that she recently acquired. Featuring of-the-time shopping advice, meal ideas, kitchen planning suggestions, and more, this is a genuine blast from the past glimpse into the housewife's day-to-day mealtime expectations. Join Bex for a trip into the past and learn some new (old) ways to shop and cook to please your family. “The Homemaker's Encyclopedia -1952” includes such chapters as “Marketing Know-How”, “Different Items You Can Stock in Your Larder”, and “How Much Is Enough”. The author encourages women (the target audience for this book since it was women, the wives and mothers, who did all the grocery shopping, meal planning, and cooking in the 50s) to be unafraid of experimenting with “new foods, new recipes, and new ways of cooking”. She maintains that careful planning will enable women to provide balanced nutrition and budget-conscious meal preparation for their families. Bex also shares an amusing section on grocery store etiquette (including the gem “Dogs must be left outside, but children must often be brought inside”) and specific kitchen design shapes that maximize efficiency in prep and service. For lovers of vintage, retro cooking ideas, and amusing throwbacks, this episode is a must-listen. Resources discussed in this episode:“The Homemaker's Encyclopedia 1952: Food-Buying and Meal-Planning” photo—Contact Rebecca Scott | Pyrex With Bex: Website: PyrexWithBex.comInstagram: @pyrexwithbex—TranscriptBex Scott: [00:00:02] Hey everybody, it's Bex Scott and welcome to the Pyrex with Bex podcast where, you guessed it, I talk about vintage Pyrex, but also all things vintage housewares. I'll take you on my latest thrifting adventures, talk about reselling, chat with other enthusiasts about their collections, and learn about a bunch of really awesome items from the past. Subscribe now on Apple, Spotify, or wherever you love listening to podcasts so you don't miss a beat. Bex Scott: [00:00:31] Hey everybody, this is Bex Scott and you are listening to the Pyrex with Bex podcast. On today's episode, I thought it would be fun to go through a newly acquired book that I have called The Homemaker's Encyclopedia Food Buying and Meal Planning. Now this beauty is from 1952, so it is exactly what you might expect. The content is all about the woman being at home being the homemaker, the man going out and working his 9 to 5 job and coming home to his children and his wife being ready to serve him his meal and for him to relax with a drink in his hand. And I wanted to read some excerpts of this book to you because it was honestly very entertaining to read and to just note how different times are now than they were before. In my household right now my husband does all of the cooking. I like to do the cleaning. We both work and we both equally contribute to raising our three kids, and it was just really interesting to read through the difference in how they used to do things. And I know a bunch of you can probably remember this from your childhood, maybe your parents. That was the dynamic for them back in the 50s, and it would just be interesting to hear your take on things in your memories of how things were. Bex Scott: [00:02:11] So I wanted to start off by going through the introduction, because I believe that this gives you, as it says, a good introduction to this interesting book. So it says "Every homemaker is conscious of the need to try to get the greatest value for the money she can spend. How to do this while still continuing to provide meals that are nutritious and varied, is the subject of conversation whenever good housewives get together. Books such as this can be of great help. In an interesting fashion with easy-to-follow suggestions, the author ranges over the fields of marketing and menu planning in an effort to help you in your daily program". Now, when they say marketing, this is kind of embarrassing because that's my field of work. I'm in marketing. And when I read that, I was really confused about what they were talking about. Marketing is actually going to the supermarket. So yeah, that was an interesting enlightning fact for me. "While keeping the main objective in view, that of securing the most nourishing foods at the prices you can pay, she nevertheless succeeds in proving to the reader that this branch of homemaking need never grow uninteresting or monotonous, just as the meals you serve need never become dull for your family. The willingness to experiment, to try new foods, new recipes, and new ways of cooking should be part of every housewife's equipment. In many an old-fashioned American household, the food followed an unvarying pattern: a roast on Sunday, hash on Monday, chowder on Friday, beans on Saturday, or whatever". Or whatever. "Before the family entered the dining room, they knew exactly what would be on the table". Bex Scott: [00:03:58] Growing up, we had roast every Sunday and that was honestly the best day of the week for me. My mom's roasts, they were amazing. And when we go back home to visit with them, my mom still likes to make a roast for all of us when we get together. "Most younger women are more flexible than the old-time cooks. They are learning some of the secrets of using unusual flavor through spices, herbs, and sauces to borrow from other nations some tricks of applying imagination to the food they serve their families. American menus would be the poorer without Swiss and Italian cheeses, Hungarian goulash, French and Vienna breads, chili con carne, chow mein and chop suey, Irish stew, frankfurters and sauerkraut, England's plum pudding, or whatever your particular favorites happen to be. Bearing this in mind, you need never be afraid to experiment or pioneer in foods or methods. In this book, along with practical advice on efficient shopping techniques, cooking shortcuts, and dollar stretchers, you'll find a view of meal planning as a family affair. To many women, marketing and cooking is a burden because they do all of it alone. The author suggests ways in which the other members of the family can help. Father with the marketing, the children in preparing meals and helping to serve them. Making these projects a part of your family's life seems a practical application of homemaking. That art, which is, in the last analysis, the most important profession open to any woman". Bex Scott: [00:05:28] So now we get into the good stuff. So we've been introduced to the book, know a little bit about it, so part one is meal planning. "Number one, a good meal doesn't just happen. The experienced traveller knows that the success of a trip depends on thorough, beforehand planning. Just so homemakers whose meals get consistent rave reviews from family and friends will tell you that a good meal is made at the meal planning desk rather than at the cook stove". And there's a nice picture of a woman sitting at her meal planning desk, and it says, "when you plan ahead, you can relax and enjoy meal times too". I can tell you that my husband doesn't have a meal planning desk, but I'm going to ask him now if he would like one, and I'll let you know what he says. Okay, so it says, "and while impromptu meals can be lots of fun once in a while, a steady succession of haphazard conglomerations tells its story in flurry and worry, not to mention the added expense which substitutes for proper planning. Your family will probably be most interested in how the food looks and tastes, and in whether you are calm and cheerful or cross and worn out when you join them at the table". I can tell you that our two sons could care less what the food looks like. They are more interested in how it tastes and how quickly they can consume it. "You, on the other hand, will be equally concerned with balancing the budget and the nutritional scale, for you know that the actual health of your family is dependent upon the meals you serve. Every smart woman knows that you can lead a husband to vitamins, but you can't always make him eat". That is something that I have never heard before. "This holds true of children as well and harping on food values usually creates eating problems rather than converts to balanced nutrition. When you plan ahead, you can relax and enjoy meal times too, secure in the knowledge that you are giving your family food they need in ways they enjoy it, with a maximum of economy and a minimum of work". Bex Scott: [00:07:39] And then it goes into "four ways to help you turn meal planning from a hand-to-mouth operation into a pleasant and worthwhile habit". Next up, this is a little pull quote that I had to share with you guys. It says "Entree, usually a made-up dish of an unusual food". So if anybody ever asks you what an entrée is, please be sure to use this definition. Okay next up we have the elements of a successful meal. "When you get right down to the business of meal planning, you must remember to coordinate a number of other factors with your four menu factors of: number one nutrition values, number two economy or money-saving, number three efficiency or time and effort saving, and number four" is my favorite "honest to goodness pleasure in eating". That's why I eat. Not to survive. I eat to enjoy and experience the pleasure in eating. "So you may want to introduce new foods, provide an invalid diet or entertain company on a budget. You may decide to streamline the family's collective waistline through a high-protein but low in calorie diet. Or you may yearn to cut down on dirty dishes and utensils so as to have more time for after-dinner fun with the family. And don't think for a moment that to do all these things, you're going to have to sacrifice personal or family preferences and foods, or throw out the window sectional or national ways of eating that are dear to your heart and traditional in your family. Actually, whatever you want to accomplish through your meals, within reason, of course, can be yours if you plan it that way and then follow through to the best of your ability". Bex Scott: [00:09:27] Next, it says "nutrition needn't be complicated. Once upon a time, you may have worked your way through a school course on home economics. Remember the complicated charts of vitamins and minerals, the graphs of calories and carbohydrates, and the mystic terms you studied? It was all very complex, and you may or may not have absorbed enough to apply to your own food problems when you set up housekeeping. Today, a very simple and pleasant formula has been devised to help you see that your meals are going to nourish your family by supplying the foods and food elements that are needed for good health. You don't have to worry about each individual vitamin and mineral. Instead, you follow the basic seven food group outlined here. And if your family eats the suggested number of servings from each group, you can rest assured that their food needs will be well supplied". Bex Scott: [00:10:17] Next up we have "Part two, marketing know-how", not the marketing I thought it was. "How to shop: attitudes and ideas. With the caveman, getting food was a matter of tracking it down, whacking it over the head, and dragging it home. It was dangerous, yes. Monotonous? Hardly". This is a good intro. It's a solid start to this chapter. "Today, the getting of food or shopping is much simpler, yet much more complex. While the caveman never had an opportunity to choose from the marvellous array of foods to be found in the modern market, neither did he have to cope with nutrition or decide which of 65 varieties of vegetables was the right one for him". Man, times are tough for those cavemen. "Small wonder that today's homemaker finds shopping such a challenge. With so many things to choose from, how is she to know which foods were stocked with her in mind? Actually, marketing can be a job in which the whole family takes part. Once upon a time, men played a large role in buying the family food in this country. Then it became exclusively the woman's province. Today, Dad is not only bringing home the bacon, but buying the groceries too, especially on weekends. Current figures show that at least 25% of the groceries in this country are bought by men. And if you can make shopping a real family project by getting dad and the children into the act, you'll be doing a real educational job as well as making fun time for something that might be just another chore". Bex Scott: [00:11:47] Okay, here are the "certain fundamental things to remember in shopping. Choose the right store. Some books on food give glowing descriptions of the joys of searching out rare spices and unknown foods at little shops, buying bread here, meat there and cheese somewhere else, and so, on until you've been all over town assembling your groceries. And indeed, this is the way that housewives in many other countries have to shop. But in the United States, the large market with every kind of food possible assembled and spread out in orderly rows containing everything plainly visible and clearly marked, has become such a tradition that few families would know how to operate without it. Here you see women in mink pushing carts next to women in shabby coats, all bound together in an effort to get the most for their money. Certainly, there are not many women who would deliberately spend enough time or shoe leather to shop item by item in different stores. One big factor that has played a part in the growth of such large markets has been the fact that with their cash and carry policy, and with everything arranged for self-selection and self-service, your food dollar really goes for food, not for service. On the other hand, the smaller grocery stores make up in service what it lacks in savings. Just be sure that you really need credit, telephone shopping service, and delivery, before you become a steady customer at such a shop, for you may be sure that you pay for these services and added food costs, and this is only fair for it costs your grocer extra to provide them. If you're working or there is a new baby or illness in your home, or you are far removed from any shops, then the telephone shopping and delivery service may be a necessity for you. But even then, you'll be wise to try to arrange an expedition to the nearest market once every week, or even every two weeks, to stock up on staple items and canned goods". Bex Scott: [00:13:40] We definitely do that. We go to Costco, I think, at least every two weeks, sometimes every week. We're big Costco people. "The fancy grocery or delicatessen has its place in the shopping scheme of things, but is not for you on a budget. Fine hothouse fruits or deluxe foods are grand as an occasional treat, but don't belong on your regular shopping list. After all, the most expensive food is not necessarily the most nutritious. The delicatessen stays open long hours and can be a lifesaver if you happen to forget something". Next up, they talk about shopping in person if possible. "This is the only sure way of getting what you want and what you need, particularly in regard to meats and vegetables and fruits, where real saving or waste is involved. When you are shopping in a market, remember to mind your manners. Small children and dogs are a nuisance. Dogs must be left outside, but children must often be brought inside". Interesting. "Don't put babies into the push carts unless the store provides a special kind which has a place for baby. Don't let your toddler run wild through the sections. Not only is it most annoying to others, it can be dangerous if he pulls stacks of cans down on top of his head. And if your older child feels the need for action, keep him from ramming the push carts into others or from working up speed on the curves around the canned goods by giving him a job to do, such as keeping track of your checklist. Don't block the aisles with your basket while you talk with a neighbor. When you get in line, don't keep others waiting by scrambling back for one more item. And don't try to force your way ahead of others who were there before you. Shopping in a regular store also calls for manners. You may have been a customer for years, or you may be a real favorite with your butcher. Still, you can wait your turn pleasantly and without engaging service personnel in conversation at a time when they should be concentrating on other people and their orders. Don't ask for more than one delivery a day, and don't telephone for service just a few moments before closing time". Bex Scott: [00:15:53] I want to go back to the dogs must be left outside, but children must often be brought inside. Okay, next up we have a section about different items that you can stock in your larder. My favorite one is cheese. I love cheese, I could eat cheese all day, every day. And one of my favorite memories was when I went to the grocery store with my parents, and I think this was the first time my dad had ever been to the cheese section, because he couldn't believe what he was seeing. He didn't know there were so many different types of cheese, and I think my mom and I went off to do the grocery shopping, and my dad stayed in the cheese aisle the whole time, just trying to figure out what each of them were. So this section reminded me of that memory. So "cheese comes in a bewildering variety of types and forms, domestic and imported, and for a great variety of purposes. It is, in its less exotic forms, a very economical source of protein, and supplies vitamins and minerals too". These are all really great reasons that I like to tell myself when I overeat cheese, that I am getting all the vitamins and minerals that I need for my body. "There are three general categories used for convenience in classifying cheese: soft, semi-soft, and hard. Many cheeses are available in each group. Usually, cheese is a matter on which you wax enthusiastic or are content to stay with 1 or 2 mild favorites". I think my dad would probably fall into the wax enthusiastic category after that grocery shopping trip. "Gourmets are conscious of slight variations in flavor and traditionally favor the imported cheeses or used to. For recently, very fine cheeses have been made in the Western Hemisphere. If you are a cheese lover, you may have the attitude that processed cheese is only for cooking. It is not only an excellent melting cheese, but for the average family provides very good eating. In addition, processed cheese can be kept on the pantry shelf for emergencies. The larger-sized packages are usually more economical. Cheese spreads and mixtures can be bought in jars and are convenient for party occasions, if a bit more expensive". I also love a good cheese in a jar. Cheese Whiz on toast is great and when I was pregnant with our daughter, Kraft singles were my number one craving. So that is a very strange piece of knowledge about me. Bex Scott: [00:18:26] Okay, number ten is "how much is enough? Estimating amounts can throw the inexperienced housewife into fits". Fits, huh? "Everyone has his own classic example of the bride who tried to buy potatoes by the piece, or thought that a pound of rice was barely enough for four people". I don't know that we do have those examples. Okay. "To save you from the experiences that are supposed to teach you, but usually just make you suffer, or to refresh your memory and serve as a handy reference guide, here are some hints on amounts to buy for each serving. How much meat to buy for dinner? How many servings will come from a pound of fresh beans? A number two and a half can, or a frozen package. The food shopper, with an eye to thrift and good management, learns to buy carefully just what she can use", and then it goes into different amounts for what you should need for cooking, which is actually kind of handy. Bex Scott: [00:19:24] Next up we have "Storage, preparation and serving: kitchen convenience. Your kitchen is the room in which you spend many of your waking hours. Therefore, you want it as attractive and cheerful as possible. Because everything in it comes in contact with your food, you want it as sanitary and easy to keep clean as you can make it. Those things are important. But to you as a cook, the prime consideration in a kitchen is efficient and helpful arrangement so that everything is where you can find it and use it quickly and easily. The less stooping, bending or stretching, the better. The more working and storage space, the happier you'll be. Good ventilation and adequate lighting, both in the center of the room and again over each working area, are of primary importance. A posture stool or chair will let you relax for the many jobs which can be done just as well sitting down. Basic kitchen arrangement. There's a pattern to kitchen arrangement, or at least there's supposed to be. Ideally, a kitchen has lots of wall space and little floor space. It is not a corridor from the front of the house to another room or outside, and the walls are not broken up with lots of doors and windows. It is three basic work centers. The storage area around the refrigerator which should be nearest the back door, the preparation department which is the sink with workspace on either side, and the cooking and serving section, which should be nearest the dining area so that food can be put right on the table while hot". Bex Scott: [00:20:49] "The U-shaped kitchen is usually considered the most efficient. Here your equipment is grouped on three walls and you have few steps between your three work centers. The L-shaped kitchen is next in preventing waste motion. Space along two walls is provided for the equipment, and often the portion remaining can be made into a dining area, business space for your desk and cookbooks, or play space for the children. The two-wall or corridor kitchen can be as efficient as a ship's galley, unless it's a passageway to the back door. The one wall or Pullman type kitchen is convenient for use, but usually lacks adequate cupboard space". Bex Scott: [00:21:28] Next up we have "Seasonings, salads, sandwiches, and serving. Some women have a gift for turning out flavorful meals with the hot things hot and the cold things cold, with interesting contrast and textures and tastes, and served in gay and colorful fashion. Others serve the very same meal just as well cooked, to be sure, yet so dull and uninspiring". I think if I cooked for my family, I would probably fall into the dull and uninspiring category. Which is why I love that my husband likes to cook because he is great at it. I remember one time I made my mom's meatloaf recipe for our kids. I loved the meatloaf. I thought I did it right. But I think that was the last meal I attempted to make for them, because I was so crushed that they didn't like it that I probably, I don't think I made anything again after that except for baking. I love baking, so cakes and banana bread and all that kind of stuff. So it says, "what is the secret? Well, one thing is the matter of proper seasonings. You may have a shelf full of neat little spice jars and herb containers, yet how often do you use them and do you really understand how and when to use them? And what about seeds, poppy seeds, sesame seeds, and the many other kinds? How about the different flavors you can achieve by using different vinegars and cheeses? Have you tried wines in your cooking efforts?" I've tried drinking the wine while I cook. That's great. "In general, how well developed is your sense of gastronomic curiosity? Are you willing to experiment, to try new ways of cooking your old favorites, and to offer your family new tastes occasionally? If you can answer yes to most of the above questions, then your flair for interesting meal-making is well above average. If you say no to too many of them, try to widen your scope of activities by experimenting more and investigating new products". Bex Scott: [00:23:26] "Meal time coordination. Chilled plates and chilled ingredients for salads. Hot plates for hot foods. These are part of getting the meal to the table in attractive form. For no one cares to eat lukewarm salad or meat in lukewarm gravy. Basic preparation and meal planning often come to grief at this point, for as much organization is needed at the moment of cooking as at any other point in meal making. Go back to your basic arrangement of your kitchen for real efficiency. The fundamental idea was to establish a traffic flow from storage to preparation to cooking, so that no time was lost and that food could be gotten to the table right from the stove. Somewhere in the traffic flow, you must be operating as a thinking director. You must have the ability to look at your menu and recipes, decide which foods must be prepared when, and then see that cooking time is so handled that your meat and potatoes are ready at the time that your salad is prepared, dessert ready, and the table ready and waiting. Experience and actual one, two, three planning are the only way to develop the ability to coordinate a meal perfectly". Bex Scott: [00:24:33] Last in this amazing book, we have a section called Camouflage Ideas. I had to read this because I didn't know what they meant, and I really needed to know what camouflaging was. "Sauces, stuffings, relishes and other accompanying dishes are methods of camouflaging either the shape or taste or amount of the foods you are serving. Sauces are valuable because they contribute to the food value and appearance of foods, and add flavor and moisture to those that need it. Good sauces are perfectly blended, smooth in texture, have no lumps, and are neither too heavy nor too thin. By serving leftover vegetables and meat in such forms as au gratin", that's not how you say it. I apologize. That was terrible. "or a la king, you create a whole new flavor treat, and make company fare out of icebox items that otherwise wouldn't stretch. Stuffings may be used to add flavor and to extend a basic food that is in short supply. Don't forget that you can stuff many forms of meat as well as poultry and fish. Remember that stuffing is meant to be a mixture with variations of seasonings. It should be neither too dry nor too moist. Relishes in accompanying dishes like dumplings, Yorkshire puddings, and cranberry sauce are excellent for bringing out the flavor of other foods". Okay, that wasn't as bad as I thought. When they said camouflage, I had pictured in my mind what we do to get our toddler to eat vegetables by hiding them inside of fruit purees and disguising things. So not as bad as I thought. Bex Scott: [00:26:15] Okay, well, I hope you guys all enjoyed this little trip into the 1950s of food buying and meal planning, and maybe you learned a thing or two that you can apply to your kitchen or your marketing. I know I sure did. I'm going to be passing many of these tips off to my husband, for sure, and maybe we'll even have him on a next episode to give his input on this amazing book. So feel free to find me on Instagram @PyrexWithBex. Shoot me a DM, give me a follow, and I will see you next time. 

Welcome to a festive Christmas special of the Ducks Unlimited podcast! Join hosts Dr. Mike Brasher, Katie Burke, and Dr. Jared Henson as they celebrate the holiday season with special guest Malcom Reed from "How to BBQ Right." Malcom brings his expertise in barbecue and shares his experiences and favorite recipes, perfect for hunting camp and duck camp. Listen in for a delightful conversation filled with holiday cheer, barbecue tips, and memorable Christmas stories.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Its time to eat and who better to show us some great seasonal meal ideas than our very own sponsor, MRS A! that's right Leah's back and whipping up delicious food for your holidays quick and easy and plus, she's got that delicious salsa that we all know and crave! come watch, talk, eat and laugh with us over some seasonal meal ideas and get ready for the holidays! Randomly.Plus Andy has our Random 9 List and I've got some Random iHeart News and other interesting tid bits of Randominity!And we couldn't do this as well with out MRS A'S FAMOUS SALSA BUENA, RABBITINREDRADIO.COM, & Spreaker Prime & iHeart Radio & The Colonel with THE ADVISER facebook Group!!!!

Brad Polachek, Red Beard Seasonings joins JT and LeeAnnThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Anytime you have a ham bone or ham hocks, you've got the base for a great soup with homemade broth and minimal prep. This ham, potato, and green bean stew is especially perfect after holidays if you have a partial spiral ham hanging out in the fridge. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 lb diced ham, 1 ham bone or ham hocks* plus 6 cups water Vegetables: 1.5 lb red potatoes, 1 large onion, 12 oz green beans (fresh or frozen) Seasonings: 1 tsp garlic powder, 1/2 tsp salt and pepper *Can swap in broth instead, but bones will give the best flavor.

Tay Nelson, owner of Bobby's BBQ & Seasonings, gives Furman FCA his testimony!

TIME STAMPS: 01:28 Congratulations again ANGELA on earning your IPL PRO CARD in Anchorage! Summary of Angela's cutting macronutrient ratio utilizing PROTEIN SPARING MODIFIED FASTING, a 2-day fast, and plans going into her next bikini competition using Richard's carnivore peak week protocol. IG: @ the.carnivorecutie 04:38 TWO-DAY FAT REFEEDS to peak for a bodybuilding show WITHOUT CARBS. 05:39 How to properly execute a CARBOHYDRATE REFEED focusing on white rice and rice cakes as a female bodybuilding competitor. 08:02 What WORKOUTS should look like, generally speaking, on peak week. 09:01 Testing your own body fat at home using a 7-SITE METHOD with skin calipers - video referenced: How to Measure Body Fat Percentage (Male) | Skinfold Caliper Testing Nursing Skill 14:02 TOPICAL FAT BURNING to troubleshoot problem areas when cutting. 17:07 ATHLETE SPOTLIGHT OF THE WEEK: Mark Sherwood, from New Castle, UK / IG @ shirls_78 / Been losing 2.2 lbs per week on average and is still crushing his CrossFit and hypertrophy training / advice on dietary adjustments to make WHEN YOU'RE SICK! 18:39 Introduction into the EPIGENETICS and NRF2 Pathway!!! The Nrf2 pathway has a wide variety of functions, such as defense against oxidative stress and electrophilic toxicity, carcinogenesis protection, tumorigenesis, anti-inflammation, stem cells regulation, anti-aging, reducing mechanical stress and organelle stress (autophagy, endoplasmic reticulum, mitochondria), protection against brain and skin injuries. 22:14 Why PEPPER is BAD FOR YOU! 25:01 This week's LISTENER INSPIRING SUCCESS STORY (L.I.S.S.) - NO MORE BRAIN FOG : - ) Lauren Woolley @ laurenelsie9898  26:14 This week's BAD COACH CALLOUT: Ethics on meat consumption. - thanks @ jazzylisaj , @ daivapeckeliuene & @ carnivore_ali ! Hungry for more?? 1. Check out RICHARDS KETO PRO PODCAST where he and his guests teach how to improve their health and wellbeing using a ketogenic diet. 2. Stream The SuperSetYourLife.Com Podcast from any platform. We publish every MONDAY and FRIDAY! Questions for Coach Rich? Book a consultation (free and paid options available) with the UK's leading Keto nutrition expert HERE: Keto 1-to-1 Consultation – KETO PRO SHOP (theketopro.com) For CREATINE, GLUTAMINE, AMINOS & other performance supplementation: Coach Colt's Supplement Store (US): https://supersetyourlife.com/collections/supplements Coach Richard's Supplement Store (UK): https://theketopro.com/collections/keto-supplements Questions for Coach Colt? Your first phone call is free for 15 minutes; I also offer 30 & 60 minute 1:1 consultations and monthly coaching services. Email colt@supersetyourlife.com or book here: https://calendly.com/ssyl/meet-greet PURELY TALLOW ANIMAL BASED SKINCARE: Save 10% with code COLT10! - https://f22e68.myshopify.com?ref=colt_milton

TIME STAMPS: 01:47 Summary of Sarah's recent contest prep and reasons for being a natural athlete! IG = @ MEATFED. Check out session CCC 061: The Untold Truth About Fiber (Until Now), with Sarah Lawrence 04:04 Sarah's famous CREAM CHEESE & YOGURT based KETO CHEESECAKE! 05:21 How ALLULOSE is different than most artificial sweeteners. 05:45 NUTS: which are the least toxic and best to consume for ketogenic dieters? 07:25 Recap of the AFTER PARTY at the Fogo de Chao; what to order at BRAZILIAN STEAKHOUSES. 15:04 How to find the best MEAL TIMING for you and your health goals. 16:14 Mannerisms & how to conduct yourself when your barista or server isn't paying attention to the ingredients they are serving you. 19:19 Seasonings & sides - what to be careful about when you eat out! 31:03 BIKINI & how it's different than FIGURE, WOMENS BB & other womens categories. 33:25 POSING COACHES, NETWORKS, & RESOURCES FOR COMPETITION - The importance of surrounding yourself with like-minded athletes and being part of a supportive network or team. 36:38 CHARISMA & STAGE PRESENCE - Sarah NAILED IT at THE OPEN NATURAL 2024 and shares her tips for developing the self-confidence to compete! 41:02 Supporting your spouse, girlfriend or boyfriend up and through their bodybuilding competition. 42:00 Plans for THE OPEN NATURAL 2025! 44:42 ANTI-AGING effects of a meat-based diet & how natural bodybuilding and the carnivore lifestyle go hand-in hand! 51:01:04 This week's LISTENER-INSPIRING-SUCCESS-STORY: Lisa Moss, Alberta, CA - IG @ jazzylisaj 55:02:05 How to identify FRAUDULENT/FAKE ONLINE COACHES and MISREPRESENTED SCIENTIFIC LITERATURE. 01:05:00 Advice for WOMEN assessing satiety on the week of your MENSTRUAL CYCLE. 01:21:00 Picking yourself up after you FALL OFF THE WAGON. 54:02 FASTING - not necessary for most people but a very helpful too! Tips on how and when to fast. 56:18 CHIPOTLE SHREDDED BEEF in BUTTERNUT SQUASH BOATS! 57:17 Recap of Colt & Richard's TRIPLE REFEED to peak to guest pose at The Open Natural 2024 up and through the life-changing ribeye & white rice prepared by Sarah and JD!!! 01:02:48 BACON-SCALLOPED POTATOES WITH THYME, Paleo Cranberry Pies, & other simple HOLIDAY recipes. 01:05:12 Calling audibles & deciding what to eat BACKSTAGE during a competition. 01:08:01 GROCERY SHOPPING: Finding a local butcher and quality grocery stores; how to find quality meats at cheaper places like Wal Mart and Costco. 01:11:38 How to use (and not “abuse”) ketogenic meal replacements such as KETO BRICKS and products from Richard's website. 01:15:03 JUST THE BEGINNING - The encouraging rise of popularity within the carnivore community. 01:17:07 Why it is NOT HARD to go carnivore FOREVER! 01:20:21 Apples aren't bad for you, are they??? Apple sauce & how to eat fruit wisely and in moderation so it doesn't ruin your aesthetic goals. 01:23:09 Healing benefits of exercising & developing WILLPOWER, DISCIPLINE, and SELF-DEPRIVATION. 01:32:40 How to identify whether you adhere better with variety or if you perform better strict & neurotic (maybe even crazy?) like Colt & Rich!!! Hungry for more?? Check out RICHARDS KETO PRO PODCAST where he and his guests teach how to improve their health and wellbeing using a ketogenic diet. Questions for Coach Colt? Your first phone call is free for 15 minutes; I also offer 30 & 60 minute 1:1 consultations and monthly coaching services. Book here: https://calendly.com/ssyl/meet-greet Coach Colt's Supplement Store (US): https://supersetyourlife.com/collections/supplements Coach Richard's Supplement Store (UK): https://theketopro.com/collections/keto-supplements PURELY TALLOW ANIMAL BASED SKINCARE: Save 10% with code COLT10! Looking for some mid-workout entertainment and motivation? Stream The SuperSetYourLife.Com Podcast from any platform. Information on The Open Natural: ⁠https://www.theopennatural.com/Home⁠

Pulled pork often makes a lot of leftovers, and you can only do sandwiches so many days before wanting a change of pace. Anne talks through using some in an easy pulled pork fried rice to mix up your leftover routine- especially if you have leftover rice from another meal too. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Cold: 1 cup leftover pulled pork, 2 cups leftover rice, 2 eggs, 6 oz (1.5 cups) frozen peas and carrots, 1 tsp garlic paste, 2 tbsp butter Produce: 1 small onion Seasonings: 2.5 tbsp soy sauce, 1/2 tsp sesame oil, 3/8 tsp salt, 1/8 tsp pepper  

This week for our 25th Episode we had the privilege to sit down with Joel and Stacy Lickliter owners of Reload Rub and Seasoning the best damn Seasonings on the market. We Talk Reload, Recipes, Cooking advise, Strategies, a BIG announcement, and yes we even share some Turkey hunts! We get through a small technical hiccup early on then its smooth sailing from there! This episode was such a fun episode to record because Joel and Stacy are just that damn cool. We discuss how Reload started and why their products are so Successful. We also discuss the many events that they volunteer for and the people behind the scenes that benefit from their generosity. We hope you all enjoy this episode as much as we did recording it! Thank You all for tuning in!

Anne talks through making your own homemade slow cooker Chex Mix, along with microwave instructions if you need a snack stat. For an after-school snack or football game food, the best part of homemade is being able to make a ratio that's perfect for your house. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Chex Mix: 3 cups wheat chex, 3 cups corn chex, 3 cups rice chex (yes, you can replace some cup-for-cup with your favorite mix-ins) Dairy: 6 tbsp butter Seasonings: 2 tbsp Worcestershire sauce, 1.5 tsp seasoned salt, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper  

We are joined by Chef James Berry, a personal chef to celebrities like Tom Cruise, George Clooney, and Barbra Streisand, and he is sharing his first functional food product known as Pluck, an organ-based seasoning—and let me tell you, it is truly one of a kind. It's an amazingly easy and delicious way to get organ meat into your diet. Our house has already fallen in love! We're putting it on things like popcorn, eggs, steaks, and salads, and Chef Berry is here to share all about it, along with his story and his journey from professional chef to essentially a health advocate. He'll be emphasizing the nutritional benefits of organ meat, and how truly, this brand is set to revolutionize healthy eating. Tune in for a dose of culinary inspiration and practical health application that's wrapped up into an incredible option known as Pluck. As their motto goes: "If you can salt it, you can Pluck it." Mr. Berry is also a published cookbook author, having co-authored the recipes in Margaret Floyd's book "Eat Naked" and co-authored the follow-up cookbook "The Naked Foods Cookbook". He most recently co-authored the recipes in Dr. Alejandro Junger's book, "Clean 7". TRY PLUCK for yourself HERE.  Takeaways: Organ meats are nutrient-dense and provide essential vitamins and minerals that our bodies need. Sourcing high-quality organ meats can be challenging in the US, but New Zealand has established a reliable supply chain. Pluck is a superfood seasoning made from freeze-dried organ meats and spices, providing an easy and versatile way to incorporate organ meats into everyday meals. Eating whole animal products is a more sustainable and humane approach to food consumption. Freeze-drying organ meats creates a concentrated and nutrient-rich product. Small, frequent doses of high-quality food are beneficial for optimal health. The energy and state of mind while eating play a significant role in digestion and assimilation. Pluck seasonings are made with real food ingredients and can be used in various dishes. Pluck plans to introduce a shaker and travel box in the future. ✴️ Follow Pluck on Facebook, Instagram, TikTok  

In New Mexico you know we love food AND we love spicy food! It's all about flavor and heat in the Land of Enchantment. If there's anyone who knows how to perfectly combine the two it's Kirk Muncrief of Albukirky Seasonings. Check out this conversation between Bunny and Kirk about his New Mexico True Certified seasoning business. We know you'll want to place an order before the episode ends!LinksAlbukirky websiteKirk's BlogI Love New Mexico blog pageBunny's websiteI Love New Mexico InstagramI Love New Mexico FacebookOriginal Music by: Kene Terry

Author, Kevin Baker Discusses His Book, The New York Game and Todd Koch is the Creator of Dad's Seasonings, Maker of Premium Rubs Kevin Baker is a novelist, historian, and journalist.  He is a contributing editor to Harper's Magazine. He was formerly a columnist for American Heritage magazine and the New York Observer, and is a regular contributor to The New York Times, The New York Times Book Review, Military History, and many other periodicals. His latest book is, The New York Game: Baseball and the Rise of a New City. New York has played a very important part in baseball's history. The New York Times Book Review said it is, "A hugely entertaining history of baseball and New York City, bursting with larger-than-life figures and fascinating stories from the game's beginnings to the end of World War II." Todd Koch is the creator of Dad's Seasonigs, maker of premium rubs.  From the Dad's Seasonings website, https://www.dadsseasonings.com/ "Dad, Robert Todd Koch began experimenting with seasonings as a teenager and it became a lifelong passion.  Always tinkering with recipes and creating flavors that inspire him and his guests.  Dad eventually realized his love for low and slow BBQ.  He tried a variety of seasonings, but found most have too much salt.  Dad craves Memphis, Texas, and Carolina style BBQ.  Dad's Top Shelf Dry Rubs are Memphis style seasonings. Dad's Seasonings - less salt, more flavor!"   We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq  

Hi, I'm James, founder of Pluck.At Pluck, we're all about organ meats, yet not just any organ meats. Quality is everything when eating any part of an animal. We define quality as grass-fed, grass-finished, humanely treated, pasture-raised animals raised with no GMOs or hormones. “As close to nature as possible” is what I say.There's a lot of what is wrong in our current agricultural systems, but more and more farms are pivoting to what is right: Regenerative Agriculture. With diverse crop coverage and no tilling we can change not only the food produced on these farms but our health as well. We are what we eat AND what we eat eats.Ancestral principles of “like supports like” and nose-to-tail eating drive our mission at Pluck. We are missing out on the whole animal benefits when we only eat muscle meat. Pluck is the perfect gateway into eating organs because it doesn't taste like organ meat. What you taste is the savory, deliciousness of Umami (the fifth taste). Eating organs support the health of your organs. Even better, organs contain bioavailable nutrients which means you get more “bang-for-your-buck” because your body can recognize and absorb these essential vitamins and nutrients.Look, I'll be the first to admit I didn't eat organ meats as a kid.I was the pickiest of picky eaters.I didn't eat my first taco until college. When I say that I had a PB&J sandwich for lunch daily between the ages of 5 and 15…I'm not joking. Growing up, we basically ate the same 4 or 5 home-cooked meals every week. Fridays were pizza night out and Sundays were Chinese food ordered in.As a child of the 70s, I grew up eating fast food, frozen vegetables, and when microwaves started becoming vogue, microwave meals, particularly popcorn. My father owned a grocery store so we had access to lots of common foods and snacks, most of all, candy!I understand picky eating and more importantly, I understand the human need for comfort food.In fact, I've spent the last 20+ years as a professional chef focused on making comfort foods healthy without sacrificing taste. I've cooked for celebrities, musicians, and billionaires, but it was becoming a father that forced me to go deeper in my exploration of functional food.At the age of two, my youngest daughter was afflicted with the life-threatening Shiga toxin. I had left town for work thinking she was on the road to recovering only to return to her looking like skin and bones. It was a truly frightening time where my wife and I struggled to get nutrients into her.Fortunately, she survived and is a vibrant, healthy child but the experience left me wanting to create a functional food product that anyone could eat and benefit from without requiring them to adopt new habits or step outside of their comfort zone.That's what Pluck is all about. Nutrition in a pinch. No need to adopt new habits, simply use Pluck instead of salt and pepper and turn everything into a nutrient-rich, bio-available superfood.

On the 58th episode of Mayu Tomaru's "Eating in Australia," we look into the world of fermented foods and seasonings. This episode includes simple recipe that uses shoyu-koji. - 都丸真由さんの『オーストラリアで食べる』。第58回目は世界の発酵食品・調味料、第3弾。このエピソードでは、醤油麹と焼き野菜を合わせた簡単レシピもご紹介しています。

On the 57th episode of Mayu Tomaru's "Eating in Australia," we once again explore the wonderful world of fermented foods and seasonings. This episode includes simple stir-fry recipe that uses 'beancurd preserved with rice sauce'. - 都丸真由さんの『オーストラリアで食べる』。第57回目は世界の発酵食品・調味料、第2弾。このエピソードでは、手に入りやすい青梗菜で作る腐乳炒めのレシピもご紹介しています。

On the 56th episode of Mayu Tomaru's "Eating in Australia," we explore the wonderful world of fermented foods and seasonings. This episode includes an incredibly simple recipe for water kimchi. - 都丸真由さんの『オーストラリアで食べる』。第56回目は世界の発酵食品・調味料、第1弾。このエピソードでは、今すぐ作れる簡単水キムチのレシピもご紹介しています。

The guys make burgers and discuss the real issues with all things meat on the brain.  How will their snap ratings stack up and parachute on a hotdog?  Learn why and much more on this week's episode of Meatgistics!   https://waltons.com/ | https://www.meatgistics.com

The guys make burgers and discuss the real issues with all things meat on the brain.  How will their snap ratings stack up and parachute on a hotdog?  Learn why and much more on this week's episode of Meatgistics!   https://waltons.com/ | https://www.meatgistics.com

Join Doug, Brian, and Matt on Episode 56 of the Cool Fireman Podcast as they dive into the evolving landscape of technology within the fire service. From cutting-edge equipment to innovative software solutions, the trio explores how technology is reshaping the way firefighters approach their duties. In this episode, Doug, Brian, and Matt emphasize the importance of staying abreast of technological advancements to enhance efficiency and effectiveness on the front lines. They share insights, anecdotes, and practical tips on integrating technology seamlessly into fire service operations. Plus, the hosts are excited to introduce their new sponsor, Burn Box, a leading provider of state-of-the-art firefighting gear and equipment. Tune in to learn more about Burn Box and how their products are revolutionizing firefighting practices. Whether you're a seasoned firefighter or an enthusiast eager to learn more about the intersection of technology and firefighting, this episode offers valuable perspectives and engaging discussions. Don't miss out on the latest episode of the Cool Fireman Podcast! Sponsor: Unkie's Seasonings - https://unkiesseasoning.com/ Burn Box - https://www.theburnbox.com/

In this episode:James Barry, celebrity chef and founder of Eat Pluck, joins Heather to share his story and experience as a chef, the importance of eating REAL foods, building the business "Eat Pluck", why organ meats are so important to be consuming regularly, and how to create comfort food meals for your family with whole foods. In the marriage corner:Eric and Heather rank their casual chain restaurants... if you want to know whether Chili's, Applebees, Olive Garden, or Cracker Barrel takes their top pick, tune in! Connect with James:Website: https://eatpluck.com (use my code: HEATHERBROWN)IG: https://www.instagram.com/eatpluck/Links from this episode:- Organ Seasonings (Eat Pluck) - https://eatpluck.com/?ref=heather (coupon code for 15% off is: HEATHERBROWN)- Podcast episode about supplements - https://podcasts.apple.com/us/podcast/learn-how-to-fix-your-body-naturally-with-supplements/id1638763905?i=1000609446288- Healthy Amazon favorites - https://urlgeni.us/amzn/sundayresetstarterkitlistConnect with Heather:7 Days FREE of the HBHB Membership: https://www.mylifewellloved.com/membership/Heather's ebooks: https://www.mylifewellloved.com/product-category/digital-products/Heather's Amazon favorites: https://urlgeni.us/amazon/HBstorefrontHeather's freebies: https://www.mylifewellloved.com/freebies/Heather's favorite liquid collagen: https://www.mylifewellloved.com/everyday-must-haves/Heather's email list: https://spring-pine-631.myflodesk.com/9347a138-077e-4c55-bf61-2137aeed89eaInstagram: https://www.instagram.com/healthybyheatherbrown/Facebook: https://www.facebook.com/HealthyByHeatherBrownPinterest: https://www.pinterest.com/healthybyheatherbrown/YouTube: https://www.youtube.com/@HealthyByHeatherBrown/videosLTK: https://www.shopltk.com/explore/HealthybyHeatherBrownTikTok: https://www.tiktok.com/@healthybyheatherbrownHow you can show the podcast some love:FOLLOW - Click that purple '+' in the top right corner of your Apple Podcasts app.RATE - We'd love it even more if you could drop a r5-star rating over on Apple Podcasts and Spotify.REVIEW - Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.DOWNLOAD - Click the download but to download an episode!

In this episode, Sachin interviews chef James Barry about his career as a personal chef to celebrities, how James became interested in organ meats, what inspired him to formulate an organ meat supplement called Pluck, and his passion for eating the whole animal as our ancestors did. James shares some research on the nutritional density of organ meats. Sachin tells how he broke his meat fast to try Pluck so he would be able to endorse it with integrity.   Listen in for ancestral knowledge about eating for your biological needs.   Key Takeaways: [1:02] Sachin introduces James Barry, a chef, and the Founder of Pluck, a company that makes organ meat-based seasoning. James had talked about Pluck on the stage at Mindshare where he pitched the idea to Joe Polish in a mock Shark Tank.   [2:15] James has found a way to make the delivery of organ meats simple and tasty for anyone. Sachin had lunch with James at Genius Network and they had a fascinating conversation they wish they had recorded! They will try to replicate and extend that conversation in this episode.   [2:40] Sachin welcomes James Barry to Perfect Practice.   [2:51] James Barry has been a celebrity personal chef for over 20 years. He names some of his clients.   [4:25] There was no blueprint for how to be a celebrity chef when James started. When he began, he found a private chef who mentored him. James has mentored many chefs since.   [5:22] Most who hire a private chef do so because they value their appearance and their time. Many of us don't value our precious time. Outsource things that are not your specialty.   [6:17] A lot of celebrities are just following the trend. They talk about the most popular book. When James first got out of culinary school the trend was the fat flush diet.   [6:38] James learned he had to understand the trending diet, not only by reading but also by working on the recipes to be very good at them. If a celebrity has a nutritionist, you need to execute that nutritionist's instructions or already know that diet to work with them.   [7:11] James had also studied nutrition. When he cooked for celebrities, they only wanted to eat what he cooked for them. Everything was from scratch. He used Whole Foods. He didn't use anything that was ultra-processed. He focused on clean eating and fairly low-carb.   [8:37] James describes celebrities as human beings with extraordinary attention focused on them, more money and resources, but just normal human beings. James treated them like regular people. He didn't try to become their best friend. He focused on fulfilling his role, honoring their environment and privacy.   [9:50] James thinks that sometimes a celebrity's “why” is a lot clearer. They know why they want to be healthy and mindful of what they put in their mouths. If you have a $300 million movie you are performing in and want to perform at your top, that's a lot of pressure.   [11:17] James has always strived to support people where they are. He learned the culinary arts to help people. Humans are inconsistent and gravitate toward comfort foods. He wanted to improve the foods people were eating.   [12:01] James has researched organ meats and calls them the most nutritionally dense foods on the planet. He wondered how to get over the hurdles that people had, eating them. They struggle with the taste, sourcing, how to cook them, and what to do with them.   [12:22] On a trip, James' two young girls got Shiga toxin from E. coli and couldn't hold anything in. James was warned not to give them antibiotics as it would release the toxin faster and overwhelm them. The two-year-old got to almost skin and bones and recovered slowly.   [14:01] When she recovered, all she would eat was toast. James wanted something he could sprinkle on the toast to make it healthier. He realized we have freeze-dried organ meats but it's in capsules because it doesn't taste good. James wanted to make organ meats taste better.   [15:13] Deconstructing paté, James found the ingredients he needed to add to make it taste better. James recreated the taste of paté with dry ingredients. The result is Pluck. It contains five organ meats, which are the liver, heart, kidney, spleen, and pancreas from 100% grass-fed cows. [15:44] It removes the barriers. You can sprinkle it on anything. It tastes delicious. Most people don't even realize they're eating organ meat. James gets amazing feedback from parents who sprinkle it on everything.   [16:33] When Sachin and James were at lunch, James was giving people samples of Pluck. Sachin, though a vegetarian, decided to try it so he would know if he could endorse it to listeners with an honest opinion.   [17:26] Sachin tried it and it tasted quite good. He sprinkled it on his salad and enjoyed it immensely. Sachin's honest truth is the product tastes amazing. It tastes good, it's healthy, and it upgrades the things family members are consuming without them realizing it.   [19:00] James has learned that for healthy food to become a lifestyle, it has to be easy because humans will do hard things for a while, not that long, and it has to be delicious because we will eat something that tastes bad for a bit, but then we default to what stimulates our dopamine.   [19:42] James knew he had to make a product that was easy and tasted good. James also wanted eating the whole animal, not just the muscle meat, to be as easy as possible.   [20:16] Ancestrally, archeologist Dr. Bill Schindler, author of Eat Like a Human, said humans are the only species in the world that look to someone else to tell us what to eat. We have lost our way around our food. James speaks about ancient tribes eating the whole animal.   [22:59] James tries to get to what is simple, easy, and delicious, so you'll eat it, feel better in your body, and treat others better. Once we feel better, we treat others better.   [24:06] The organ meats are raw frozen, processed to be a uniform size, freeze-dried, and powdered. There's no flow agent added to it. It's very pure. No one had combined them with spices before. The USDA and FDA didn't know what to do with it.   [26:22] When it was called food, a USDA-approved food processor had to do the packing. James tried for eight months to find a processor who could handle the powder without contamination by air but no one could. James had to repurpose it as a dietary supplement.   [27:29] A lot of people don't realize it's a dietary supplement. The box on the back of the package says Dietary Supplement, not Nutritional Facts. So it's an FDA product. James sources from New Zealand.   [29:47] New Zealand has very high standards. They have green grass year-round and cattle is one of New Zealand's major exports. The whole animal is accessible. You can get brains in New Zealand, but not in the U.S. James is trying to source through the U.S. but it's not possible yet.   [31:54] James launched Pluck during COVID-19. People didn't know what it tasted like and he had no means of getting samples to people. He got on as many podcasts as he could and sent the product ahead of time to the podcast host for an honest assessment. That was the launch.   [32:50] The biggest questions James gets are “How much am I really getting?” and “How do I know it's really working?” Our bodies know what they need. How do you get back to that intuitive knowledge? You won't get it by swallowing capsules and bypassing biological communication.   [33:54] James says digestion starts with your eyes. You see something that looks good. When you get closer, you smell a good aroma. That triggers something in your brain. You take a bite and you taste it. Your saliva starts breaking it down. Your body decides if you want more.   [34:57] If you eat slowly, your body will tell you when to stop. Too many of our foods have more flavor than nutrition, and that confuses the body. Swallowing a capsule bypasses biological communication. Eating a salt tablet instead of tasting salt bypasses communication.   [36:18] James emphasizes to people that when you eat, your body will tell you how much you need or don't need. Beef liver is huge and hard to eat in one sitting. If you eat a lot, it starts to taste different. If you keep eating when it doesn't taste good, you're not listening to your body.   [37:10] We're already seasoning our food. Instead of an all-purpose seasoning, Seasonings have anti-caking agents and stabilizers, that are not good for us. Most blends will be high in salt. That's the cheapest ingredient. Pluck gives you nutrients you do not get from seasonings.   [40:06] Organ meats are natural multivitamins. You don't have to worry about eating it with food; it is food. Like supports like. The liver can support your liver. Orcas are known for attacking a shark and eating only one part of the shark, the liver. Animals in the wild go right for the organs.   [44:03] James cautions us about getting too “heady” about things. Our bodies have responses we can learn from as we listen. Our body knows. You can't escape the truth your body will reveal. Follow it where it goes vs. your head leading you. James lauds Sachin for trying Pluck.   [46:45] Sachin agrees that the body never lies. Let's put our dogma aside and give our body more of what it needs so that we can be around longer and be of service to others longer, as well.   [47:10] To get Pluck, go to EatPluck.com or get it on Amazon under Pluck seasoning or organ seasoning. Also on the website, there are some clinics listed where Pluck is sold. There are some places in Canada where it is sold. There are also recipes on the website.   [47:48] If you have any questions about organ meats and how to cook them, James's mission is to help people learn how to eat that whole animal. They have resources about how to ease organ meats into your diet, besides Pluck.   [48:10] Sachin thanks James Barry for taking time out of his schedule to guest on Perfect Practice, spend time with Sachin, and share his passion with the audience. Here's to an amazing epic year for James and the team at Pluck!   [48:32] Here's to our listeners' health, wellness, and happiness! Get your products at EatPluck.com, check your grocer; if you're a practitioner, see if you can try out the products yourself first, and perhaps even encourage and endorse them to your patients, as well.   [48:55] James wishes everyone a fabulous year and please know to reach out. Pluck has affiliate programs and wholesale. “We're always happy to answer any questions and to support the eating of the whole animal, so please ask.”   [49:15] Sachin thanks James and wishes him a wonderful rest of the day.   Mentioned in this episode Perfect Practice Live Mindshare Genius Network Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health, by Dr. Bill Schindler   More about your host Sachin Patel How to speak with Sachin Go one step further and Become The Living Proof Perfect Practice Live sachin@becomeproof.com To set up a practice clarity call and opportunity audit   Books by Sachin Patel: Perfect Practice: How to Build a Successful Functional Medical Business, Attract Your Ideal Patients, Serve Your Community, and Get Paid What You're Worth The Motivation Molecule: The Biological Secrets To Eliminate Procrastination, Skyrocket Productivity, and Get Sh!t Done   Tweetables:   “Many of us don't value our time. As I get older, I'm realizing that time is much more precious than I've ever valued it.” — James Barry   “If it tastes good and it's good for you, and it's easy to apply, why wouldn't you use it? I'm not just talking about Pluck, I'm talking about anything!” — James Barry   “For health food to become a lifestyle, it has to hit two things. It has to be easy, … but then it also has to be delicious.” — James Barry   “Once we feel better, we treat others better.” — James Barry   “You can get too little of something, you can also get too much of something.” — James Barry   Chef James Barry: FB: Eat Pluck Website: Eat Pluck   Bio: James Barry   James Barry's 20 years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.   James is also a published cookbook author having co-authored the recipes in Margaret Floyd's book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. He most recently co-authored the recipes in Dr. Alejandro Junger's book, Clean 7.    

Don is joined by Larry Roussel of Uncle Larry's Seasoning with his Stew and a few and Gumbo to talk about what he all puts together and where you can grab some of his seasonings and products.

This week we are talking with Tyler Peters. Tyler recently just completed a 1267 mile bike ride from Upstate New York to Jacksonville Florida in just 14 days. In addition to that, Tyler ran the 15k Utica Boilermaker this past year in 60 minutes and placed 5th at the Brookfield Classic 50k trail run. Tyler is an entrepreneur, crazy athlete and overall great guy.Instagram @itstyler_petersFacebook: Losing Limbs Tree ServiceThe Co-Movement Gym Podcast is supported by Lombardi Chiropractic, Native Path Supplements, and Redmond. Mention this podcast for a great discount! ⬇️Native Path: https://www.nativepath.com/ Follow the link below to see all of Native Path's Pure Grass-Fed, Organic, Clean Supplements and use the COMO15 code at checkout for 15% off!   Lombardi Chiropractic: https://www.lombardichiropractic.com/ Mention the Co-Movement Gym Podcast when scheduling your initial appointment for 50% off Initial Consultation and X-Rays!   The team at Co-Movement Gym has used Redmond's Real Sea Salt, Seasonings, Re-Lyte Electrolyte drink and other products for years! Use the link above or enter code COMO15 at checkout and you will receive 10% OFF USA-made products that are simple, clean and taste great!   Co-Movement Gym is a private movement facility in Oriskany Falls, NY offering Individualized Coaching, and Remote Programming to the best humans on the planet. We have worked with thousands of clients around the world for over 13 years.   

Snakes vs Dogs, Seasonings, The Law, & the impossibilities of figuring out how to not break the law.Episode's every other Monday!Where to Find Us!Our WebsiteSuggest a GuestEmail: behindfishinglinespodcast@gmail.comBehind Fishing Lines Instagram -  @behindfishinglines Christina Weber's Instagram - @redfeeshMyriaha Luzzi's Instagram - @outofyourmindfishing Facebook - Behind Fishing Lines Podcast Patreon Support the showSupport the show

We know you are here for Chef Stu but you have to endure all the other shit first (you may just enjoy it)...or just look at the time stamps! Dishing this week about Love Island Games, Golden Bachelor (1:34) BIP (7:04) Heather McDonald and Earring Gate(11:16) Sisterwives (18:59) Plathville (22:15) RHOBH (25:49) RHOM (34:50) RHOSLC (40:46) RHOP (50:07) Southern Charm (56:52) Winterhouse (1:03:05) Married to Medicine (1:07:23) MAFS Colorado (1:12:59) and our Conversation with Chef Stuart O'Keeffe (1:19:46). Follow Chef Stu on Instagram @ chefstuartokeeffe and order his Seasonings on Amazon! Get 20% off Leonor Greyl products by going to Leonorgreyl-usa.com and using code DWD20 at checkout! Follow us on Instagram and Tiktok…leave us reviews at Apple and Spotify (5* please!) email us at dameswhodishpodcast@gmail.com  

Why does Game meat tasts "gamey"? Today on COP, we have with us the owner of Hi Mountain Seasonings to share with us how to get the best flavor from your game. Whether you are eating whitetail, Mule deer, antelope, or squirrels. Making the meat palatable is essential to enjoying the whole process.  From jeerky, to sausages, to shaker bottles, brines, and more Hi Mountain Seasonings has you covered.    www.himtnjerky.com 

TWO FOR TUESDAY! Part 1 has the best conversation with one of my favorites Chef Stuart O'Keeffe (@chefstuartokeeffe) about this weeks RHOC, the new season of RHONY, Taylor Swift concert, staying at Jill Zarin's and his new steak and bagel seasonings that you need to get right now! Get them here https://a.co/d/9T7gIrA! Also, Part 2 is out now as well and has a full solo recap of this past weeks OC and its unhinged! Click over after you finish this one!  Timestamps 3:46-Show Notes 7:00-Chef Stuart O'Keeffe -This week So Bad It's Good is sponsored by FACTOR! Head to FACTORMEALS.com/sobad50 and use code sobad50 to get 50% off. That's code sobad50 at FACTORMEALS.com/sobad50 to get 50% off! -Go sign up for the patreon for over 250 episodes NOT on the main feed! patreon.com/sobaditsgood Also, So Bad It's Good has merch now! Go to www.sobaditsgoodmerch.com to order yours TODAY! If you're enjoying the insane amount of blood, sweat and literal tears of this pod consider telling a friend or rating us 5 stars on iTunes! Special shoutout to Maritza Lopez (Insta: @maritza.gif) for all of her insanely hard work creating these beautiful pieces of art on my instagram and patreon page!!  Instagram: @sobaditsgoodwithryanbailey, @ryanbailey25 Twitter:@ryanabailey25 TIKTOK @sobaditsgoodwithryanb Learn more about your ad choices. Visit megaphone.fm/adchoices

TUESDAY!! We have Chef Stu (IG @chefstuartokeeffe) back with us to talk all things Bravo, all of his future plans and why is new line of seasoning products is a must have! https://www.amazon.com/Chef-Stu-Seasonings-Vegetables-Mediterranean/dp/B0BWZ2HRN9/ref=sr_1_2?gclid=Cj0KCQjwu-KiBhCsARIsAPztUF1VPznAl0TvRx_Dii4yHLAktOQ-0YCWlm6_I1GxKBlLnQh74xBYOgkaAttcEALw_wcB&hvadid=651206464077&hvdev=c&hvlocphy=9030971&hvnetw=g&hvqmt=b&hvrand=5754910778381819627&hvtargid=kwd-1995615736929&hydadcr=6616_13207672&keywords=chef%2Bstu%2Bseasoning&qid=1683614101&sr=8-2&th=1  Timestamps 2:22-Show Notes 14:07-Chef Stu! -Go sign up for the patreon for over 250 episodes NOT on the main feed! patreon.com/sobaditsgood Also, So Bad It's Good has merch now! Go to www.sobaditsgoodmerch.com to order yours TODAY! If you're enjoying the insane amount of blood, sweat and literal tears of this pod consider telling a friend or rating us 5 stars on iTunes! Special shoutout to Maritza Lopez (Insta: @maritza.gif) for all of her insanely hard work creating these beautiful pieces of art on my instagram and patreon page!!  Instagram: @sobaditsgoodwithryanbailey, @ryanbailey25 Twitter:@ryanabailey25 TIKTOK @sobaditsgoodwithryanb Learn more about your ad choices. Visit megaphone.fm/adchoices

I make “Are You Garbage” hosts Kevin Ryan and H. Foley certified lords, then serve their lordship's shepherd's pie and a Scottish signature dish including sheep's heart and possibly BBs?   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning   Check out Are you Garbage: https://www.youtube.com/@AreYouGarbage Follow Kevin: https://www.instagram.com/kevinryancomedy/?hl=en Follow H: https://www.instagram.com/hfoleycomedy/?hl=en   EASY SHEPARDS PIE Ingredients: Peeled / quartered potatoes Butter Salt Onion Garlic Frozen mixed veggies (peas and carrots) Ground beef Beef broth Worcestershire sauce Seasonings to taste Place potatoes in at least 1" of water in a pot on the stove. Bring to a boil, reduce to simmer, and cook until tender Chop onion Melt butter in sauté pan, add onions and garlic; cook until translucent Add frozen veggies and cook until tender Add ground beef until no longer pink; drain excess fat Add beef broth, Worcestershire sauce, and other seasonings to taste Cook uncovered for around 10 min, adding broth to keep from drying out Drain potatoes; add butter and mash Add seasonings to taste Spread cooked meat / veggie filling on the bottom of a casserole dish Spread mashed potatoes over the top Bake at 400° for 30-45 min, until browned and bubbling   This episode is brought to you by Made In Cookware. Go to http://www.madeincookware.com/burning to get 15% off full priced items. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For all TOUR DATES: http://www.bertbertbert.com For Fully Loaded: https://fullyloadedfestival.com/ Get your tickets for the TOPS OFF WORLD TOUR at bertbertbert.com  Sign up for the FULLY LOADED AT SEA waitlist at fullyloadedatsea.com For Something's Burning: https://bertyboyproductions.com/somethings-burning-season-1 For Merch: https://store.bertbertbert.com/ Follow Me! Twitter: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Text Me: https://my.community.com/bertkreischer