Podcasts about seed life skills

Jacquette discusses the love hate relationship many have with negotiating and selling. And why these often overlooked life skills are needed to take your life and career to the next level.

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future.Its heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year. In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.Opening Soon is powered by Simplecast.

House talks with The Ringer's own Danny Chau about his Popeye's Super Bowl spread and his Szechuan-style lunar new year meal (1:55). Then he talks to celebrity chef Hugh Acheson about how he made his way from Ottawa to Georgia and opening the restaurants Five & Ten, The National, and Empire State South; his brand-new podcast 'Hugh Acheson Stirs the Pot'; an incredible living curriculum called Seed Life Skills; and more (24:30). SeedLifeSkills.org

What does fake news have to do with the Farm Bill? Former U.S. Department of Agriculture Under Secretary for Food, Nutrition and Consumer Sciences Kevin Concannon and award-winning chef and cookbook author Hugh Acheson talk with host Billy Shore about the importance of public service, nutrition and basic cooking skills, and the recently passed Farm Bill. “I’m as pleased with the Farm Bill for what is not in it - some of these ‘poison pills’ so to speak - that really intended to just harm people,” says Concannon. Acheson connects the fights around important Farm Bill components like SNAP (food stamps) – on which 40M Americans depend, half of them children - to a larger trend in our society. “We no longer believe that the best natural resource we have is the next generation. These kids all deserve an equal chance within the most prosperous nation on earth,” he insists. In his hometown of Athens, Georgia, Acheson developed a home economics program called Seed Life Skills to teach middle schoolers the basics of preparing healthy meals. “I think my duty in this life is to strip away the pretension about food and make people realize that we can all feed ourselves, we can feed those around us,” he says. As Under Secretary, Concannon visited one of the middle schools where the kids were growing, preparing and feeding meals to senior citizens in the community. “They had inculcated the knowledge and the values in these middle school kids and they were really committed. It was just wonderful to see it,” he observes. Listen to these two guests set the record straight about the lasting, positive impact of social programs that focus on our greatest natural resource - our children.

Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do. On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0”. Back in episode 9, "Youth," we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and 'tweens with the basic life skills every adult should have. According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That's why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

Before we celebrate the dog days of summer over the September long weekend, co-hosts Emma Waverman and Phil Wilson talk about the Ontario government’s “buck a beer” campaign while rolling their eyes and also debate the Air Canada enRoute Canada’s Best New Restaurants 2018 list of nominees.Do restaurant lists frustrate a lot of people? Well, we know the answer to this one, at least!From there, Waverman shares her experience on visiting a place called The New Farm where she spent time on a Community Food Centres Canada retreat with a variety of chefs from across the country including Winnipeg chef and local food advocate, Ben Kramer, Renee Lavallee of The Canteen in Dartmouth, Top Chef Canada: All Stars winner Nicole Gomes and Canadian-born, but American-based celebrity chef, Hugh Acheson.Here, Waverman saw different conversations unfold about food systems that effect people of all walks of life and socioeconomic statuses and the ways members of the culinary industry can work together to improve them.She also gets a candid interview with Acheson about his initiative Seed Life Skills, which aims to revitalize home economics in the United States and how production on Iron Chef Canada has been going so far. He’s fairly tight-lipped about the latter.

Before we celebrate the dog days of summer over the September long weekend, co-hosts Emma Waverman and Phil Wilson talk about the Ontario government’s “buck a beer” campaign while rolling their eyes and also debate the Air Canada enRoute Canada’s Best New Restaurants 2018 list of nominees.Do restaurant lists frustrate a lot of people? Well, we know the answer to this one, at least!From there, Waverman shares her experience on visiting a place called The New Farm where she spent time on a Community Food Centres Canada retreat with a variety of chefs from across the country including Winnipeg chef and local food advocate, Ben Kramer, Renee Lavallee of The Canteen in Dartmouth, Top Chef Canada: All Stars winner Nicole Gomes and Canadian-born, but American-based celebrity chef, Hugh Acheson.Here, Waverman saw different conversations unfold about food systems that effect people of all walks of life and socioeconomic statuses and the ways members of the culinary industry can work together to improve them.She also gets a candid interview with Acheson about his initiative Seed Life Skills, which aims to revitalize home economics in the United States and how production on Iron Chef Canada has been going so far. He’s fairly tight-lipped about the latter.