Podcasts about Soup

After yesterday's episode about the unchosen 450 actors & actresses who were in fact nominated for the AFI's Top 100 Stars list, now it's time to begin a quest. I will review the films of MANY of the 180-ish folks who this podcast has never discussed. And since Eddie Cantor, Ann Sothern, George Murphy & the Nicholas Brothers are in Kid Millions and the Three Stooges are in Soup To Nuts, I'm knocking 5 names off the "must-cover" list in 1 double episode! This 715th show on Have You Ever Seen digs into the musical-comedy adventure about Cantor inheriting a lot of money (Kid), then it's time for a zany goof about romance & chowderhead firefighters (Nuts). So strap in to hear about these two B&W romps from the '30s as my quest to talk about the previously-unreviewed AFI acting nominees takes flight. Well, Actually: at around the 16-minute mark, the line should have been "these are white actors playing Muslim Africans", not "Muslim Americans". Subscribe! Then you can't miss out when I post shows like this on days other than Monday. Rate and review Have You Ever Seen as well. And I finally posted some new reviews on Letterboxd not long ago! Look for "RyanHYES". Contact me with your OWN thoughts about the films I discuss: "ryan-ellis" on Bluesky, "@moviefiend51" on Twi-x and you can email me at "haveyoueverseenpodcast@gmail.com".

Beat Migs! Tune in to find out who makes the best soup on the DMS.

Claire Foy reveals she had parasites for five years (and that she used to drink 15 cups of tea everyday), we go over some fun Super Bowl prop bets and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Beat Migs! How do you feel about soup? We have mixed feelings.

The Fat One is back with more #1 Fan entries, the conclusion of the weekend recap PLUS the WORLD PREMIER of something very special to BF. Happy National Carrot Cake Day.

We're getting a new Nancy Myers movie for the first time in 11 years, McDonald's is serving caviar now and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Milli by Metric | Metric Coffee | IGSouper CubesCombustion Inc.Too Good To Go | IGHow Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel's Dream | Chef Daniel HummFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

In this cozy “Favorite Things” episode, Jenny and Toni launch a brand‑new series celebrating the small, everyday joys that support well‑being. Today's spotlight: soup — the ultimate comfort food, kitchen workhorse, and wellness ally.Jenny shares her beloved Sunday ritual of batch‑cooking soup for the week, while Toni reflects on her late‑bloomer journey from soup skeptic to full‑blown soup evangelist. Together, they explore why soup is such a powerful tool for nourishment, satisfaction, and simplicity.You'll hear about: Volumetrics & caloric density — how soups help with fullness, weight management, and steady energy Nutrient‑dense building blocks like mirepoix, herbs, aromatics, and broths Flavor‑boosting tricks including Parmesan rinds, tomato paste, miso, citrus, and fresh herb pastes Kitchen‑surprise creativity — using what you have, reducing waste, and building confidence in the kitchen Batch cooking benefits that make busy weeks feel calmer and more supported Soup as comfort, care, and even “prescription” when you're under the weather From rotisserie‑chicken shortcuts to pureed veggie blends, from stoops to stews, from restaurant inspiration to freezer‑friendly staples, this episode is packed with practical ideas and joyful encouragement. Whether you're a seasoned soup maker or just dipping your spoon in, you'll walk away inspired to simmer something nourishing.Grab your favorite bowl and settle in — this Favorite Things kickoff is warm, delicious, and full of heart.

Derrière le grand homme, cherchez la femme… Alma Reville est née presque le même jour que celui dont elle allait devenir l'épouse, la collaboratrice, l'indispensable soutien : Alfred Hitchcock.Dans cet épisode passionnant, Franck Ferrand nous plonge dans la vie d'Alma Reville, l'épouse et collaboratrice d'Alfred Hitchcock, le célèbre réalisateur anglais. Bien que restée dans l'ombre de son mari, Alma a joué un rôle essentiel dans la carrière et le succès du maître du suspense.Nous découvrons comment Alma et Hitchcock se sont rencontrés sur les plateaux de cinéma en Angleterre dans les années 1920. Tous deux passionnés par le 7e art, ils vont très vite tisser des liens professionnels et personnels. Malgré la différence de statut à l'époque - Alma étant déjà une figure reconnue du cinéma britannique tandis qu'Hitchcock est encore un jeune réalisateur inconnu - leur complicité et leur complémentarité vont les conduire à s'unir pour la vie.Le récit nous entraîne ensuite dans leur aventure hollywoodienne, lorsque le couple Hitchcock décide de traverser l'Atlantique pour tenter sa chance aux États-Unis, au début de la Seconde Guerre mondiale. C'est là qu'Alma va véritablement devenir l'ombre tutélaire d'Hitchcock, l'accompagnant dans tous ses projets, l'épaulant dans les moments de doute et de difficulté. Son rôle de scénariste, de monteuse, de conseillère, va être déterminant pour la réussite de chefs-d'œuvre comme Rebecca, Soupçons ou encore Fenêtre sur cour.Malgré son effacement volontaire, Alma Reville n'en reste pas moins une figure essentielle du cinéma d'Hitchcock. C'est elle qui a parfois poussé le maître à prendre des décisions audacieuses, comme le célèbre meurtre de la douche dans Psychose. À travers ce portrait intime, on découvre une femme d'une grande intelligence et d'une rare créativité, qui a su rester fidèle à son époux jusqu'à la fin, partageant avec lui les joies et les peines de la vie.Grâce au talent de narrateur de Franck Ferrand, cet épisode nous fait revivre l'histoire fascinante de ce couple mythique du 7e art, une véritable ode à l'amour et à la complicité dans le cinéma.

Customer service isn't just a support function: it's key to a successful marketing strategy. Michelle is joined by sōsh team members Maggie and Ashley to unpack how real human connection, responsiveness, and thoughtful service directly impact retention, revenue, and brand trust. The team explores why cutting corners on customer experience often costs more than it saves. They share stories, insights, and discuss businesses that are doing it right.Subscribe, share, and rate Social Soup if you like our flavors!Connect with Michelle on LinkedIn: ⁠linkedin.com/in/michelledattilio ⁠Connect with Maggie on LinkedIn: linkedin.com/in/maggiegoldenmke Connect with Ashley on LinkedIn: linkedin.com/in/ashley-gathman-4b87b136b Learn more about sōsh: ⁠getsosh.com ⁠ 

The New York City region has been experiencing heavy snow and frigid temperatures. That means it's a great time to hibernate at home and cook a simmering, layered broth of soup. For the next installment of our Small Stakes, Big Opinions debate series, Melissa Clark, New York Times food reporter and recipe columnist, talks about making the best soup at home, gives us a a few soup recipes to consider, and listeners share what they think is the best soup and why.

You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.In this episode of The Peaceful Parenting Podcast, I speak with Katie Kimball of Raising Healthy Families. We discussed getting kids in the kitchen and getting them to love cooking, raising teenagers and why they are wonderful, managing screens at different ages, and what kind of skills kids need to become independent, well-rounded and self-sufficient once they leave our homes.Make sure to check out Katie's course Teens Cook Real Food! **If you'd like an ad-free version of the podcast, consider becoming a supporter on Substack! > > If you already ARE a supporter, the ad-free version is waiting for you in the Substack app or you can enter the private feed URL in the podcast player of your choice.Know someone who might appreciate this episode? Share it with them!We talk about:* [00:00] Introduction to the episode and guest Katie Kimball; overview of topics (cooking, teens, life skills, screens)* [00:01] Katie's background: former teacher, mom of four, and how her work evolved into teaching kids and teens to cook* [00:04] Why the teen years are actually great; what teens need developmentally (agency and autonomy)* [00:08] Beneficial risk and safe failure; how building competence early reduces anxiety later* [00:10] Getting kids into cooking: start small, build confidence, and let them cook food they enjoy* [00:16] Cooking as a life skill: budgeting, independence, and preparing for adulthood* [00:21] Screen time: focusing on quality (consumptive vs. creative vs. social) instead of just limits* [00:25] Practical screen strategies used in Katie's family* [00:28] Motivating teens to cook: future-casting and real-life relevance (first apartment, food costs)* [00:33] Teens Cook Real Food course: what it teaches and why Katie created it* [00:37] Fun foods teens love making (pizza, tacos)* [00:39] Where to find Katie and closing reflectionsResources mentioned in this episode:* Teens Cook Real Food Course https://raisinghealthyfamilies.com/PeacefulParenting* Evelyn & Bobbie bras: https://reimaginepeacefulparenting.com/bra* Yoto Screen Free Audio Book Player https://reimaginepeacefulparenting.com/yoto* The Peaceful Parenting Membership https://reimaginepeacefulparenting.com/membership* How to Stop Fighting About Video Games with Scott Novis: Episode 201 https://reimaginepeacefulparenting.com/how-to-stop-fighting-about-video-games-with-scott-novis-episode-201/Connect with Sarah Rosensweet:* Instagram: https://www.instagram.com/sarahrosensweet/* Facebook Group: https://www.facebook.com/groups/peacefulparentingfreegroup* YouTube: Peaceful Parenting with Sarah Rosensweet @peacefulparentingwithsarah4194* Website: https://reimaginepeacefulparenting.com* Join us on Substack: https://substack.com/@sarahrosensweet* Newsletter: https://reimaginepeacefulparenting.com/newsletter* Book a short consult or coaching session call: https://book-with-sarah-rosensweet.as.me/schedule.phpxx Sarah and CoreyYour peaceful parenting team-click here for a free short consult or a coaching sessionVisit our website for free resources, podcast, coaching, membership and more!>> Please support us!!! Please consider becoming a supporter to help support our free content, including The Peaceful Parenting Podcast, our free parenting support Facebook group, and our weekly parenting emails, “Weekend Reflections” and “Weekend Support” - plus our Flourish With Your Complex Child Summit (coming back in the summer for the 3rd year!) All of this free support for you takes a lot of time and energy from me and my team. If it has been helpful or meaningful for you, your support would help us to continue to provide support for free, for you and for others.In addition to knowing you are supporting our mission to support parents and children, you get the podcast ad free and access to a monthly ‘ask me anything' session.Our sponsors:YOTO: YOTO is a screen free audio book player that lets your kids listen to audiobooks, music, podcasts and more without screens, and without being connected to the internet. No one listening or watching and they can't go where you don't want them to go and they aren't watching screens. BUT they are being entertained or kept company with audio that you can buy from YOTO or create yourself on one of their blank cards. Check them out HEREEvelyn & Bobbie bras: If underwires make you want to rip your bra off by noon, Evelyn & Bobbie is for you. These bras are wire-free, ultra-soft, and seriously supportive—designed to hold you comfortably all day without pinching, poking, or constant adjusting. Check them out HEREPodcast Transcript:Sarah: Hi everyone. Welcome back to another episode of the Peaceful Parenting Podcast. Today's guest is Katie Kimball of Raising Healthy Families. She has been helping parents feed their kids and, more recently—in the past few years—teach their kids to cook. We had a great conversation about getting kids in the kitchen and getting them to love cooking, and also about raising teenagers and what kind of skills kids need to become independent. We also talked about screens, because any parent of a teenager who also supports other parents—I want to hear about what they do with getting kids to be less screen-focused and screen-dependent.Katie had some great tips in all of these areas, including cooking, feeding our families, and screens. In some ways, we're just talking about how do we raise kids who are independent, well-rounded, and have the skills they need to live independently—and those things all come into play.I hope that you really enjoy this conversation with Katie as much as I did. Let's meet Katie.Hi, Katie. Welcome to the podcast.Katie: Thank you so much, Sarah. I'm honored to talk to your audience.Sarah: I'm so excited to talk to you about teenagers, raising teenagers, life skills, screens—there are so many things to dive into. You seem like a very multifaceted person with all these different interests. Tell us about who you are and what you do.Katie: I do have a little bit of a squirrel brain, so I'm constantly doing something new in business. That means I can talk about a lot of things. I've been at the parenting game for 20 years and in the online business world for 17. I'm a teacher by trade and a teacher by heart, but I only taught in the classroom for about two years before I had my kids. I thought, “I can't do both really, really well,” so I chose the family, left the classroom, and came home.But my brain was always in teacher mode. As I was navigating the path and the journey of, “How do I feed these tiny humans?”—where every bite counts so much—I was really walking that real-food journey and spending a lot of time at the cutting board. My brain was always going, “How can I help other moms make this path easier?” I made so many mistakes. I burned so much food. There's so much tension around how you balance your budget with your time, with the nutrition, and with all the conflicting information that's flying at us.So I felt like I wanted to stand in the middle of that chaos and tell moms, “Listen, there's some stuff you can do that does it all—things that are healthy, save time, and save money.” That's kind of where I started teaching online.Then I shifted to kids' cooking. For the last 10 years, I've been sort of the kids' cooking cheerleader of the world, trying to get all kids in the kitchen and building confidence. It's really been a journey since then. My kids currently are 20, 17, 14, and 11, so I'm in the thick of it.Sarah: We have a very similar origin story: former teacher, then mom, and a brain that doesn't want to stop working. I went with parent coaching, and you went with helping parents with food and cooking, so that's exciting.I can tell from what I've learned about you offline that you love teenagers—and I love teenagers too. We have people in the audience who have teenagers and also people who have littler kids. I think the people with littler kids are like, “I don't want my kids to grow up. I've heard such bad things about teenagers.” What do you want people to know about teenagers? What are some things that you've learned as the mom of younger kids and then teens?Katie: It's such a devastating myth, Sarah, that teens are going to be the awful part of your parenting career—the time you're not supposed to look forward to, the time you have to slog through, and it's going to be so difficult.It's all difficult, right? Don't let anyone tell you parenting's easy—they're lying. But it's so worth it, and it's so great. I love parenting teens. I love conversing with them at such a much higher level than talking to my 11-year-old, and I love watching what they can do. You see those glimpses of what they'll be like when they're a dad, or when they're running around an office, or managing people. It's incredible to be so close. It's like the graduation of parenting. It's exciting.That's what I would want to tell parents of kids younger than teens: look forward to it.I do think there are some things you can do to prepare for adolescence and to make it smoother for everyone. I like to talk about what teens need. We want to parent from a place of what teens developmentally need, and they really need agency and autonomy at that stage. They're developmentally wired to be pushing away—to be starting to make the break with their adults, with that generation that we are in. Sometimes that's really painful as the grown-up. It almost feels like they're trying to hurt us, but what they're really doing is trying to push us away so it doesn't hurt them so badly when they know they need to leave.As parents, it helps to sit with the knowledge that this is not personal. They do not hate me. They're attempting to figure out how to sever this relationship. So what can we do to allow them to do that so they don't have to use a knife? If we can allow them to walk far enough away from us and still be a safe haven they can come home to, the relationship doesn't have to be severed. It just gets more distant and longer apart.When they want independence and autonomy, we need to make sure we give it to them. My tip for parents of younger kids is that, especially around ages 8, 10, 11—depending on maturity level—where can we start providing some agency? My team will say, “Katie, don't say agency. It sounds like you're talking about the FBI or some government letters.” But it's the best word, because agency isn't just choices—it's choices plus control, plus competence to be able to make change in your own life, in your own environment.We can't have agency unless we give our kids skills to actually be able to do something. The choice between “Do you want the red cup or the blue cup?” is for toddlers. That's not going to be enough once they're in the stage where their mind is growing and they can critically think. We want to give our kids skills, responsibilities, choices, and some ownership over their lives. That starts in upper elementary school, and it gets bigger and bigger.Sarah: I would argue it starts even earlier. Toddlers can make the red cup or blue cup choice, and as they keep going, you can give them more and more agency.One of my favorite parenting people, Alfie Kohn, says that kids should have the power to make decisions that make us gulp a little bit.Katie: Oh, I love that.Sarah: I think that's true. We come up against our own anxiety too: What if they make the wrong decision? But it's incremental, so the decisions become bigger and bigger as they get older. That's how they practice being able to make good decisions—through experience.Katie: We know statistically that anxiety right now is spiking massively that first year out of high school—where young adults are heading into the world, either to university or for a first job. One theory—one I would get behind—is that everything of adulthood, all the responsibilities, are crashing on their shoulders at once, and they haven't experienced that level of responsibility. Sometimes they haven't had opportunities to fail safely, and they don't know what to do.Sometimes we think we're pushing problems out of their way and that it's helpful, but we're really creating bigger problems down the road. So with that long-term perspective, I love that “gulp.” We've got to let them try and fail and hold back.Sarah: Do you know Lenore Skenazy, who started the Free Range Kids movement? She has a TED Talk that came out recently where she talks about how she attributes the rise in anxiety to the fact that kids never have any unwatched time by adults. They never have room and space to figure out their own way to make things work. Of course, I don't think anyone's saying we should inappropriately not supervise our kids, but they need more freedom. If they don't have freedom to figure things out on their own, that's where the anxiety comes in.Katie: For sure. When Lenore and I have interacted, she likes to call it “beneficial risk.” Climbing the tree is the classic example, but because I love to get kids and teens in the kitchen, we got to talk about the beneficial risk of using sharp knives and playing with fire—literally returning to our ancestral roots.The way I see it, and the way I've seen it played out in my own home: I taught my now 20-year-old to use a chef's knife at age 10. He built competency. He took risks. He discovered how he wanted to navigate in the kitchen. So when he was 15 and getting his driver's permit, I felt pretty peaceful. I thought, “He's so mature. I've seen him make good decisions. He's practiced taking beneficial risks.”I felt confident handing him the driver's license. When it came time for him to get a cell phone—first a kid-safe phone and then a fully unlocked smartphone—I felt like we had been building up to it because of our work in the kitchen. I think he did better than his peers with taking appropriate risks driving a car and having a smartphone in his pocket, because he'd had practice.Sarah: And that was in the kitchen for your family.Katie: Yes.Sarah: Cooking is one of my special interests. I love to cook. My kids love baking. They were never that interested in cooking, although they all can cook and they do cook for themselves. My 21-year-old who has his own apartment has started sending me pictures of the food that he makes. He made some baked chicken thighs with mushrooms the other day, and a green salad. He sent me a picture and I said to my daughter, “Do you want to see a picture of Asa's chicken?” And she said, “Asa got a chicken?” She was picturing it running around. We all laughed so hard because I wouldn't put it past him, honestly.When my kids were younger, they weren't that interested. Maybe I could have gotten them more interested in the cooking part, but I always felt like that was my thing. What tips do you have—for any ages—about how to get kids interested and involved? You said your son was using a chef's knife at age 10. What are some ways to involve kids and get them interested in that skill?Katie: Knives are a great start because they're scary and they're fun—especially for guys. You get to use something dangerous. My second son, John, asked to learn to use a chef's knife, so he learned to use a sharp paring knife at age four and asked to level up to a chef's knife at age seven.For parents of kids who are still in that intrinsic motivation phase—“I want to help”—the good news is you don't have to try. You just have to say yes. You just have to figure out what can my brain handle letting this little person do in the kitchen. If it's “I'm going to teach them to measure a teaspoon of salt,” then do it. Don't let cooking feel like this big to-do list item. It's just one teaspoon of salt.Can I teach them to crack an egg? Can I teach them to flip a pancake? Think of it as one little skill at a time. That's what cooking is: building blocks. If it's something like measuring, you don't have to have them in your elbow room. You can send them to the table; they can have a little spill bowl. Then you can build their motivation by complimenting the meal: “This meal tastes perfect. I think it's the oregano—who measured the oregano?” That's how we treat little ones.The medium-sized ones are a little tougher, and teens are tougher yet. For the medium-sized ones, the best way to get them involved is to create a chance for authentic praise that comes from outside the family—meaning it's not you or your co-parent; it's some other adult. If you're going to a party or a potluck, or you're having people over, figure out how to get that kid involved in one recipe. Then you say to the other adults, “Guess who made the guacamole?” That was our thing—our kids always made the guac when they were little. And other adults say, “What? Paul made the guacamole? That's amazing. This is awesome.” The 10-year-old sees that and blooms with pride. It makes them more excited to come back in the kitchen, feel more of that, and build more competency.Sarah: I love that. That's an invitation, and then it makes them want to do more because it feels good. We talk about that in peaceful parenting too: a nice invitation and then it becomes a prosocial behavior you want to do more of.I started cooking because I wanted to make food that I liked. I'm old enough that I took Home Ec in middle school, and it was my favorite class. I think about my Home Ec teacher, Mrs. Flanagan, my whole adult life because I learned more from her that I still use than from any other teacher. I remember figuring out how to make deep-fried egg rolls in grade seven because I loved egg rolls. You couldn't just buy frozen egg rolls then. So I think food that kids like can be a good way in. Is that something you find too?Katie: One hundred percent. If you're cooking things they don't like, you get the pushback: “Mom, I don't like…” So it's like, “Okay, I would love to eat your meal. What do you want to eat?” And it's not, “Tell me what you want and I'll cook it.” If you meal plan, you get to make all the choices.My kids have been interviewed, and people often ask, “What's your favorite thing about knowing how to cook?” My kids have gotten pretty good at saying, “We get to cook what we like.” It's super motivating.Sarah: When I was growing up, my sister and I each had to make dinner one night a week starting when I was in grade five and she was in grade three. We could make anything we wanted, including boxed Kraft Dinner. I can't remember what else we made at that young age, but it was definitely, “You are cooking dinner, and you get to make whatever you want.”Katie: Why didn't you do that with your own kids, out of curiosity?Sarah: It just seemed like it would take too much organization. I think we tried it a couple times. Organization is not my strong suit. Often dinner at our house—there were lots of nights where people had cereal or eggs or different things for dinner. I love to cook, but I like to cook when the urge hits me and I have a recipe I want to try. I'm not seven nights a week making a lovely dinner.Also, dinner was often quite late at my house because things always take longer than I think. I'd start at six, thinking it would take an hour, and it would be 8:30 by the time dinner was ready. I remember one night my middle son was pouring himself cereal at 6:30. I said, “Why are you having cereal? Dinner's almost ready.” He said, “Mom, it's only 6:30.” He expected it later—that's the time normal people eat dinner.My kids have a lot of freedom, but nobody was particularly interested in cooking. And, to be honest, it felt a bit too early as a responsibility when my sister and I had to do it. Even though I'm glad now that I had those early experiences, it was wanting to make egg rolls that made me into a cook more than being assigned dinner in grade five.Katie: That push and pull of how we were parented and how we apply it now is so hard.Sarah: Yes.Katie: I'm thinking of an encouraging story from one of the families who's done our brand-new Teens Cook Real Food. The mom said it was kind of wild: here they were cooking all this real food and it felt intensive. Over the years she'd slid more into buying processed foods, and through the class, watching her teens go through it, she realized, “Oh my gosh, it's actually not as hard as I remember. I have to coach myself.” They shifted into cooking with more real ingredients, and it wasn't that hard—especially doing it together.Sarah: It's not that hard. And you hear in the news that people are eating a lot of fast food and processed food. I'm not anti-fast food or processed food, but you don't want that to be the only thing you're eating. It's actually really easy to cook some chicken and rice and broccoli, but you have to know how. That's why it's so sad Home Ec has gone by the wayside. And honestly, a whole chicken, some rice, and broccoli is going to be way cheaper than McDonald's for a family of four. Cooking like that is cheaper, not very hard, and healthier than eating a lot of fast food or processed food.Katie: Conversations in the kitchen and learning to cook—it's kind of the gateway life skill, because you end up with conversations about finances and budgeting and communication and thinking of others. So many life skills open up because you're cooking.You just brought up food budget—that could be a great half-hour conversation with a 16- or 17-year-old: “You won't have infinite money in a couple years when you move out. You'll have to think about where you spend that money.” It's powerful for kids to start thinking about what it will be like in their first apartment and how they'll spend their time and money.Sarah: My oldest son is a musician, and he's really rubbing his pennies together. He told me he makes a lot of soups and stews. He'll make one and live off it for a couple days. He doesn't follow a recipe—he makes it up. That's great, because you can have a pretty budget-friendly grocery shop.I also don't want to diss anyone who's trying to keep it all together and, for them, stopping by McDonald's is the only viable option at this moment. No judgment if you're listening and can't imagine having the capacity to cook chicken and rice and broccoli. Maybe someday, or maybe one day a week on the weekend, if you have more time and energy.Katie: The way I explain it to teens is that learning to cook and having the skills gives you freedom and choices. If you don't have the skills at all, you're shackled by convenience foods or fast food or DoorDash. But if you at least have the skills, you have many more choices. Teens want agency, autonomy, and freedom, so I speak that into their lives. Ideally, the younger you build the skills, the more time you have to practice, gain experience, and get better.There's no way your older son could have been making up soups out of his head the first month he ever touched chicken—maybe he's a musician, so maybe he could apply the blues scale to cooking quickly—but most people can't.Sarah: As we're speaking, I'm reflecting that my kids probably did get a lot of cooking instruction because we were together all the time. They would watch me and they'd do the standing on a chair and cutting things and stirring things. It just wasn't super organized.That's why I'm so glad you have courses that can help people learn how to teach their children or have their kids learn on their own.I promised we would talk about screens. I'm really curious. It sounds like your kids have a lot of life skills and pretty full lives. Something I get asked all the time is: with teens and screens, how do you avoid “my kid is on their phone or video games for six or seven hours a day”? What did you do in your family, and what thoughts might help other people?Katie: Absolutely. Parenting is always hard. It's an ongoing battle. I think I'm staying on the right side of the numbers, if there are numbers. I feel like I'm launching kids into the world who aren't addicted to their phones. That's a score, and it's tough because I work on screens. I'm telling parents, “Buy products to put your kids on screen,” so it's like, “Wait.”I don't look at screens as a dichotomy of good or bad, but as: how do we talk to our kids about the quality of their time on screens?Back in 2020, when the world shut down, my oldest, Paul, was a freshman. His freshman year got cut short. He went weeks with zero contact with friends, and he fell into a ton of YouTube time and some video games. We thought, “This is an unprecedented time, but we can't let bad habits completely take over.”We sat down with him and said, “Listen, there are different kinds of screen time.” We qualified them as consumptive—everything is coming out of the screen at you—creative—you're making something—and communicative—you're socializing with other people.We asked him what ways he uses screens. We made a chart on a piece of paper and had him categorize his screen time. Then we asked what he thought he wanted his percentage of screen time to be in those areas—without evaluating his actual time yet. He assigned those times, and then we had him pay attention to what reality was. Reality was 90 to 95% consumptive. It was an amazing lightbulb moment. He realized that to be an agent of his own screen time, he had to make intentional choices.He started playing video games with a buddy through the headphones. That change completely changed his demeanor. That was a tough time.So that's the basis of our conversation: what kind of screen time are you having?For my 11-year-old, he still has minute limits: he sets a timer and stops himself. But if he's playing a game with someone, he gets double the time. That's a quantitative way to show him it's more valuable to be with someone than by yourself on a screen. A pretty simple rule.We'll also say things like, “People over screens.” If a buddy comes over and you're playing a video game, your friend is at the door.That's also what I talk to parents about with our classes: this isn't fully consumptive screen time. We highly edit things. We try to keep it engaging and fun so they're on for a set number of minutes and then off, getting their fingers dirty and getting into the real world. We keep their brains and hands engaged beyond the screen. The only way I can get a chef into your home is through the screen—or you pay a thousand dollars.We can see our screen time as really high quality if we make the right choices. It's got to be roundabout 10, 11, 12: pulling kids into the conversation about how we think about this time.Sarah: I love that. It sounds like you were giving your kids tools to look at their own screen time and how they felt about it, rather than you coming from on high and saying, “That's enough. Get off.”Katie: Trying.Sarah: I approach it similarly, though not as organized. I did have limits for my daughter. My sons were older when screens became ubiquitous. For my daughter, we had a two-hour limit on her phone that didn't include texting or anything social—just Instagram, YouTube, that kind of stuff. I think she appreciated it because she recognized it's hard to turn it off.We would also talk about, “What else are you doing today?” Have you gone outside? Have you moved your body? Have you done any reading? All the other things. And how much screen time do you think is reasonable? Variety is a favorite word around here.Katie: Yes. So much so my 11-year-old will come to me and say, “I've played outside, I've read a book, my homework is done. Can I have some screen time?” He already knows what I'm going to ask. “Yes, Mom, I've had variety.” Then: “Okay, set a timer for 30 minutes.”I have a 14-year-old freshman right now. He does not own a phone.Sarah: Oh, wow. I love that.Katie: In modern America, he knows the pathway to get a phone—and he doesn't want one.Sarah: That's great. I hope we see that more and more. I worry about how much kids are on screens and how much less they're talking to each other and doing things.I had a guest on my podcast who's a retired video game developer. His thing is how to not fight with your kid about video games. One thing he recommends is—even more than playing online with someone else—get them in the same room together. Then they can play more. He has different time rules if you're playing in person with kids in your living room than if you're playing alone or playing online with someone else.Katie: Nice. Totally. My story was from COVID times.Sarah: Yes, that wasn't an option then. Someone I heard say the other day: “Can we just live in some unprecedented times, please?”Katie: Yes, please.Sarah: You mentioned the intrinsic motivation of somebody admiring their guacamole. What are your tips for kids—especially teens—who think they're too busy or just super uninterested in cooking?Katie: Teens are a tough species. Motivation is a dance. I really encourage parents to participate in future casting. Once they're about 15, they're old enough. Academically, they're being future-casted all the time: “What are you going to be when you grow up?” They're choosing courses based on university paths. But we need to future-cast about real life too.Ask your 15-year-old: “Have you ever thought about what it'll be like to be in your first apartment?” Maybe they haven't. That helps reduce that first-year-out-of-home anxiety—to have imagined it. Then they might realize they have gaps. “Would you be interested in making sure you can cook some basic stuff for those first years? When you're cooking at home, it's my money you waste if you screw up.” That can be motivating. “I'm here to help.”Sometimes it comes down to a dictate from above, which is not my favorite. Your sister and you were asked to cook at third and fifth grade. I agree that might be a little young for being assigned a full meal. We start around 12 in our house. But by high school, there's really no reason—other than busy schedules. If they're in a sport or extracurricular daily, that can be rough. So what could they do? Could they make a Sunday brunch? We come home from church every Sunday and my daughter—she's 17, grade 12—she's faster than I am now. She'll have the eggs and sausage pretty much done. I'm like, “I'm going to go change out of my church clothes. Thanks.”If we're creative, there's always some time and space. We have to eat three times a day. Sometimes it might be: “You're old enough. It's important as a member of this household to contribute. I'm willing to work with you on really busy weeks, but from now on, you need to cook on Saturday nights.” I don't think that has to be a massive power struggle—especially with the future casting conversation. If you can get them to have a tiny bit of motivation—tiny bit of thinking of, “Why do I need this?”—and the idea of “If I cook, I get to make what I want,” and the budget.Sarah: The budget too: if you're living in your own apartment, how much do you think rent is? How much do you think you can eat for? It's way more expensive to order out or get fast food than to cook your own food.Katie: I feel so proud as a fellow mom of your son, Asa, for making soups and stuff. In Teens Cook Real Food, we teach how to make homemade bone broth by taking the carcass of a chicken. It's a very traditional skill. On camera, I asked the girls who did it with me to help me figure out what their dollar-per-hour pay rate was for making that, compared to an equal quality you buy in the store. Bone broth at the quality we can make is very expensive—like $5 a cup.They did the math and their hourly pay was over $70 an hour to make that bone broth. Then they have gallons of bone broth, and I call it the snowball effect: you have all this broth and you're like, “I guess I'll make soup.” Soup tends to be huge batches, you can freeze it, and it snowballs into many homemade, inexpensive, nourishing meals.Sarah: I love that. You've mentioned your course a couple times—Teens Cook Real Food. I'm picturing that as your kids grew up, your teaching audience grew up too. Were there other reasons you wanted to teach teens how to cook?Katie: Yes. We've had our kids' cooking class for 10 years now. It just had its 10th birthday. The most often requested topic that's not included in the kids' class is meal planning and grocery shopping. It wasn't something I felt like an eight-year-old needed.For 10 years I had that seed of, “How can I incorporate those important skills of meal planning and grocery shopping?” Then my teens got older, and I thought, “I've told parents of teens that our kids' cooking class will work for them, but it's not enough. It wasn't sufficient.”It was so exciting to put this course together. Even just the thinking—the number of index cards I had on the floor with topics trying to figure out what a young adult needs in their first apartment, how to connect the skills, and how to make it engaging.We ended up with eight teens I hired from my local community—some with cooking experience, some with literally none. We had on-camera accidents and everything. But they learned to cook in my kitchen, and it's all recorded for your teens to learn from.Sarah: I love that. What are some of the recipes that you teach in the course?Katie: We have over 35. We spent a whole day with a chef. He started talking about flavor and how seasonings work, and he taught us the mother sauces—like a basic white sauce, both gluten-free and dairy-free, a couple ways to do that, and a basic red sauce, and a couple ways to do that.My favorite cheeky segment title is “How to Boil Water.” We have a bunch of videos on how to boil water—meaning you can make pasta, rice, oatmeal, hard-boiled eggs, boiled potatoes. There's a lot of stuff that goes in water.Then we built on that with “How to Eat Your Vegetables.” We teach sautéing, steaming, and roasting. The first big recipe they learn is a basic sheet pan dinner. We use pre-cooked sausage and vegetables of your choice, seasonings of your choice. It's one of those meals where you're like, “I don't need a recipe. I can just make this up and put it in the oven.”Then, to go with pasta and red sauce, we teach homemade meatballs. We get them at the grill for steak and chicken and burgers. Of course we do French fries in a couple different ways.Choice is a huge element of this course. If we teach something, we probably teach it in two or three or four different ways, so teens can adapt to preferences, food sensitivities, and anything like that.We use the Instant Pot a lot in our “How to Eat Your Protein” segment. We do a pork roast and a beef roast and a whole chicken, and that broth I talked about, and we make a couple different soups with that.Sarah: You almost make me feel like I haven't had lunch yet.Katie: I'm starving, actually.Sarah: I'm quite an adventurous eater and cook, but I'm going to ask you about my two favorite foods—because they're like a child's favorite foods, but my favorite foods are pizza and tacos. Do you do anything with pizza and tacos in your course?Katie: We do both pizza and tacos.Sarah: Good!Katie: Our chef taught us, with that homemade red sauce, to make homemade dough. He said, “I think we should teach them how to make a homemade brick oven and throw the pizzas into the oven.” Throwing means sliding the pizza off a pizza peel onto bricks in your oven. I was like, “We're going to make such a mess,” but they did it. It's awesome.Then we tested it at home: can you just make this in a normal pizza pan? Yes, you can—don't worry. You don't have to buy bricks, but you can. Again, there are different ways.Sarah: I think teenagers would love making pizza on bricks in the oven. For us we're like, “That seems like so much work.” But teenagers are enthusiastic and creative and they have so much energy. They're wonderful human beings. I can see how the brick oven pizza would be a great challenge for them.Katie: It's so fun. My kids, Paul and John—20 and 14—they've both done it at home. As adults we're like, “It's such a mess,” but we're boring people. Teenagers are not boring. So yes—definitely pizza.Sarah: That's awesome. We'll link to your course in the show notes. Before we let you go, where's the best place for people to go and find out more about you and what you do?Katie: Definitely: raisinghealthyfamilies.com/peacefulparenting. We're going to make sure there's always something about teens at that link—whether it's a free preview of the course or a parenting workshop from me. There will always be something exciting for parents there.Sarah: Amazing. It's been such a pleasure. I thought maybe I didn't do all this stuff, but considering how both of my sons who are independent cook for themselves all the time, I think I must have done okay—even if it was just by osmosis.Katie: That's the great thing about keeping your kids near you. That was your peaceful parenting: they were in the kitchen and they were there, as opposed to you booting them out of the kitchen. There are lots of ways.Sarah: My daughter is an incredible baker. She makes the best chocolate chip cookies. I have this recipe for muffin-tin donuts that are amazing, and she's a really great baker. She can find her way around a quesadilla, eggs, and ramen for herself. I think once she moves out, if she doesn't have mom's cooking anymore, she'll probably also be able to cook.Katie: Yes. And so many parents need that bridge. They're like, “My kids love to make cookies. They bake, but they won't shift to cooking.” I would hope that future-casting conversation could be a good bridge.Sarah: Yeah. You can't live on cookies—or you might think you can for a little while, but then you'd start to feel gross.Katie: Exactly.Sarah: Thanks a lot, Katie.Katie: Thank you so much, Sarah. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sarahrosensweet.substack.com/subscribe

Bluey was the most streamed show of 2025, why people are less likely to get fired this year and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike Matthews investigates the fascinating news from the middle of the week and Mike answers what is happening in the odd world of sushi. Join Mike as he podcasts live from Café Anyway in podCastro Valley with Madame Rootabega, Valentino, and Bison Bentley. Next show Mike Talks to Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

My frequent conversation partner Blake Smith is back on the pod today to talk about his book-in-progress on the pioneering gay editor Michael Denneny as well as a related essay, “For the Love of the Gay World,” just published in a new anthology.In both endeavors, I think, he's doing some version of the same thing, which is to make his case, that gay men briefly had, then lost, but could have again a coherent, self-reflective cultural and intellectual world by and for themselves. As he writes:Part of what the playwright Larry Kramer called, two decades ago, the tragedy of today's gays is that in order to begin a potentially generative, or productively divisive, conversation about the state of male homosexuality (its culture and politics, its problems and affordances) we must undergo an ordeal of conceptual and historical clarification. Without doing so, we are likely to miss the real objects of our agreement and disagreement, wasting time with opinions expressed in each interlocutor's jumble of inherited, half-comprehended categories.It is hard for gays to talk sensibly to each other about where we are and how we got here; the ideas by which we understand that ‘we' and its emergence in time are so contested and confused. This makes gay thinking peculiarly dizzied, harried and disoriented. It is often in doubt whether there is any gay ‘we' (or any gay thinking) —or whether ‘we' do in fact wish for our talk to reach out to such a ‘we' rather than merely confirm ourselves individually in what we already take ourselves to think and know.In the following I will try to do two things at the same time. I will try to clarify the routes through history by which certain concepts have come down to us, and to trace their relationships and contradictions. Disentangling homosexual, gay, and queer, and the movements by which these terms were conceived and contested, may allow us to talk more with more clarity about the objects of our dis/agreement. At the same time, as I lay out—in a sketchy, rapid, and admittedly contestable fashion—this history, I will show how there came to be, at a few different times and places, a self-conscious articulation of the interest and pleasure that we take in talking to each other about ourselves, and of the desire to perpetuate ourselves individually and collectively that is adumbrated in this talk.Our talking together both reflects and forms what Hannah Arendt (whose relevance to gays will become clearer over the course of this essay) called a world. Which is not a physical place. A world, in this sense, is what is communicable to a group of people, what they can hold together in their talk. It is also the set of practices by which that communicability is maintained (the fact, for instance, of our having a shared vocabulary and grammar, but also of our having reasonably similar psychologies and common objects of perception). Worlds can expand and contract, and also collapse. Whether we want to speak to someone about an apparently external object or an apparently internal thought, the possibility of our doing so successfully depends there being already a world that contains us, our intended interlocutor, and the topic we want to address.His framework involves a periodization of three distinct eras: the “homosexual” phase of the late 19th and early 20th century, when doctors, psychologists, and the men they studied were constructing new categories of identity; the “gay” era that emerged in the mid-20th century and flourished after Stonewall; and the “queer” phase that began in the 1980s and now dominates how we talk about sexual minorities.His argument, stripped down, is that the gay era represented something genuinely new in the world. Before that point there existed various ways of characterizing sex between men, but there wasn't a publicly visible and accessible identity oriented around the idea of two men being together as romantic equals, without one becoming feminized, without requiring a status differential, old and young, top and bottom.This emerged organically from bars and cruising spots and men finding each other in mid-century American cities, and then from that base there evolved a self-conscious culture, one in which Denneny, through his magazine Christopher Street and his editorial work at St. Martin's Press, was a central figure.Then in some respects this culture died, or attenuated. Literally died, in many cases, with so many deaths from AIDS. But also at the hands of the queer paradigm, which supplanted it first in the universities, and then much more broadly in the culture. Queer as an identity, in Blake's construction, did a few things. It conceptualized the queer as a potentially universal, or universally accessible, counter-normative, transgressive force. Anything could be queer, or queered, if it stood or was understood at certain angles to the normative.More problematically, from Blake's stance, it subsumed the gay male identity into a larger queer collective identity that included first lesbians and transgender people but soon anyone, including old fashioned straight folks, who wanted to align themselves with the queer. And this has meant, among other things, that there is simply less psychological and cultural energy available for the maintenance and development of the gay world, as Denneny understood it, particularly in the aftermath of the death of so many gay men from AIDS and particularly because gay men don't biologically reproduce themselves. They need more conscious, deliberate reproduction of their culture, their world.A subtext of our discussion, which we reference but don't really delve into, is that Blake's political orientation has shifted a lot over the last year or so, since Trump was left. He hasn't gone left, precisely. His policy preferences remain roughly the same, basically old new school new deal left liberal social democracy-esque. He's just not interested anymore in aiming his fire at certain elements of the left.I think I've undergone a shift as well, though to a much lesser degree, and with no guilt. I'm more interested in critiquing and thinking about the flaws of the right, now that those flaws are so evident and so damaging to the country. That's definitely a shift. But it still feels important to me to critique the left, in part because that's just my beat, but also because the stakes are really high.To this point, my brother Jonathan said something to me the other day that I hadn't thought about but made a lot of sense. He lives in St. Paul, Minnesota, and has been involved in the organizing there against the ICE invasion. What he said is that it's pretty clear to him that people in the Twin Cities have internalized the hard lessons from mistakes made after the George Floyd killing. They're thinking, much more strategically than the last time, about how to act so as to elicit sympathy rather than aversion from the broad mass of people in the middle politically. They're sidelining the idiots from antifa and the abolish the police crowd. They're super conscious of the need to avoid riots and looting. Etc.And you can see the results, how powerful and effective their opposition has been. I think critique is a small but important element in the process that leads to that result. So I'll keep being a pain in the ass on that front, but spend more time looking at the right and also try to spend more time in the space where I think blake is right now, which is trying to think constructively, creatively about new possibilities for culture and politics that we might want to explore on the other side of the culture wars. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit danieloppenheimer.substack.com/subscribe

Aaron and Darlene watch some classic sci-fi from the 1950s and '60s, good and bad. They talk about what makes these films memorable and fun, and if you should take a trip back in time and enjoy these films as well.Feedback for the show?:Email: feedback@thisweekingeek.netTwitter: https://twitter.com/thisweekingeekBluesky: https://bsky.app/profile/thisweekingeek.netSubscribe to our feed: https://www.spreaker.com/show/3571037/episodes/feediTunes: https://podcasts.apple.com/us/podcast/this-week-in-geek/id215643675Spotify: https://open.spotify.com/show/3Lit2bzebJXMTIv7j7fkqqWebsite: https://www.thisweekingeek.net

After “Good Morning” greetings, the Fat One is staying warm at the Villa but still has things to natter about including a dream, absentee voting, squirming out of normal Tuesday events and a special giftette. Don't forget the #1 Fan Contest entries must be in by this Friiiiiiiiday, January 30 at 6pm in the evening … Continue reading BFO4688 – BF Was Truant

The Hungry Stories Project is a team of scholars, dietitians and artists who are fighting for the elimination of food insecurity by sharing what it takes to collectively care for each other's food needs. They are producing resources to understand food insecurity, and they say that we need to look at root causes. Dr. Jennifer Black is a member of the Hungry Stories Project and Associate Professor in Food, Nutrition and Health at the University of British Columbia.

The Fat One is back with a chilly forecast for Fat Acres this week and lots of nattering about the #1 Fan Contest, the Superb Owl, tax season, a new LITTLE show to check out and another chapter of the Book Club. Happy National Chocolate Cake Day.

Jamie Lee Curtis says she still has no idea what was happening in Everything Everywhere All at Once, Al Roker just celebrated 30 years on The Today Show and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

All will be the bedtime version of a subdued merry and bright with this collection of intros that takes us into the 900s.The show really needs your support right now. Please consider joining Sleep With Me Plus so we can keep coming out free for everyone. Start a free trial at sleepwithmepodcast.com/plusGet your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Learn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep EVERYDAY DOSE - Everyday Dose combines high quality coffee with powerful ingredients like Lion's Mane and Chaga, collagen protein, and nootropics to fuel your brain, boost focus, and give you clean, sustained energy all day long. Head to EverydayDose.com/SLEEP for 61% off your first Coffee+ Starter Kit, a free A2 Probiotic Creamer, and over $100 in free gifts.PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.com Learn about your ad choices: dovetail.prx.org/ad-choices

A stage production of The Traitors is being developed, Sydney Sweeney might be in trouble for vandalizing the Hollywood Sign with bras and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In theory, we were supposed to talk about the Rube Goldberg-penned 1930 film "Soup to Nuts," but we got distracted and instead went through the entire history of the Ruben Award. The important takeaway is that, for a podcast ostensibly dedicated to comic strips, we know remarkably little about comic strips. Mike gets really made about Rhymes with Orange in this episode.

February 8th is a big day. While the Super Bowl will be played in San Francisco, here in Annapolis, the SOUPer Bowl is happening at Heritage Baptist Church! For 20 years, the community has come together to support the Light House Homeless Prevention Center by hosting a community luncheon featuring SOUP (of course), salad, bread, and dessert. ONE HUNDRED percent of the donations are passed along to the Light House. The entire community is welcome, and a suggested donation of $10 will go a long way toward helping the homeless in our community this winter.  If you can't make the event--please consider a donation (select SOUPer Bowl in the drop down). Pastor Scott Shelton joins us today as we discuss one of my favorite events of the year and what it means for him, his congregationan, and the community. We both commiserated that the Eagles (mine) and "that team in Dallas" (his) were not playihng football later in the day! There is a lot going on on Sunday and this is the perfect way to kick off the day and jopin the community for a meal!.  Have a listen! LINKS: Heritage Baptist Church (Website) Heritage Baptist Church (DONATE) Light House Homeless Prevention Center (Website)

tookiesoup.com

The Weekly Dish is joined by Luke from Luke's Soups in Minnesota to share their business and favorite cozy soups.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows us how to make a popular soup, Tom Kati Bai Liang Goong. Tom Kati Bai Liang Goong is a creamy coconut milk soup with shrimp and “bai liang” or malindjo leaves, which are similar to spinach. The soup's milder flavor cool your palate, and make it a great companion to the fierier Thai dishes served with it. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

The AFC and NFC championships are here! And Football AmericaI! is here to provide a deep dive on each game. Can Jarrett Stidham rally the Denver Broncos past the evil New England Patriots? (Actually, are they still evil? And would it be a better Super Bowl if they win?) Will the 12th Man in Seattle and a stout defense be enough for the Seahawks against Matthew Stafford and the Los Angeles Rams? (What about Soup's beloved Sam Darnold? Will he be at an MVP level on the biggest stage of his career so far?) We brought the best mind of NFL predictions, Nick Kostos, on to discuss the ins and outs of an entertaining weekend of football. So sit back as National Champion Dave Dameshek and The Super Fuentes Brothers guide your dreams, harness your desires, and maybe make you some cash on this episode of Football America! (Photo via AP) AUDIO Football America! is available wherever you listen to podcasts. Leave us a 5-star review on Apple Podcasts: https://podcasts.apple.com/us/podcast/football-america/id1831757512 Follow us: Dave Dameshek: https://x.com/dameshek Nick Kostos: https://x.com/TheKostos Host: Dave Dameshek Guests: Nick Kostos Team: Gino Fuentes, Mike Fuentes Director: Danny Benitez Senior Producers: Gino Fuentes, Mike Fuentes Executive Producer: Soup Campbell Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Buffalo Bills, Carolina Panthers, Chicago Bears, Cincinnati Bengals, Cleveland Browns, Dallas Cowboys, Denver Broncos, Detroit Lions, Green Bay Packers, Houston Texans, Indianapolis Colts, Jacksonville Jaguars, Kansas City Chiefs, Las Vegas Raiders, Los Angeles Chargers, Los Angeles Rams, Miami Dolphins, Minnesota Vikings, New England Patriots, New Orleans Saints, New York Giants, New York Jets, Philadelphia Eagles, Pittsburgh Steelers, San Francisco 49ers, Seattle Seahawks, Tampa Bay Buccaneers, Tennessee Titans, Washington Commanders Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Fat One closes out the week with a recap of his day in Fat Acres which included soup!, a trip to Sam's Club, a letter from Patty, Patty Bacon sandlots of gas. Happy National Rhubarb Pie Day.

Bethenny Frankel says she has kidney disease, Leonardo DiCaprio won't reveal who he was talking to during his viral moment at the Golden Globes and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Claude Friloux, restaurateur parisien, un beau patrimoine construit à la force du poignet. L'octogénaire décède à l'hôpital. Il était certes très malade mais la famille a des doutes. La dernière épouse, bien plus jeune que lui, et dont il ne pouvait pas se passer, retient l'attention. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nick and Benji present… The Chat: January Meet-up, Soup and Deodorant… Behind-the-scenes: Torchwood: Everyone's Dead on Floor 3… Drama Tease: Lonely No More.

What if succeeding in leadership, business, and life all came down to how well we improvise? In this episode of Social Soup, Michelle sits down with Kat Koppett to discuss how improv plays a role in daily life and why human connection is more important than ever. Keep savoring the flavor: subscribe, share, and rate Social Soup!Check out Kat Koppett's book on applied improvisation, "Training to Imagine" https://tinyurl.com/TrainingToImagine Explore Kat's website: https://koppett.com Sign up for Kat's "Leading with Improvisation" online course:https://www.leadingwithimprovisation.com/ Connect with Michelle on LinkedIn: ⁠linkedin.com/in/michelledattilio ⁠Learn more about sōsh: ⁠getsosh.com ⁠ 

She scared them off.

Aaron and Darlene watch some classic sci-fi from the 1950s and '60s, good and bad. They talk about what makes these films memorable and fun, and if you should take a trip back in time and enjoy these films as well.Feedback for the show?:Email: feedback@thisweekingeek.netTwitter: https://twitter.com/thisweekingeekBluesky: https://bsky.app/profile/thisweekingeek.netSubscribe to our feed: https://www.spreaker.com/show/3571037/episodes/feediTunes: https://podcasts.apple.com/us/podcast/this-week-in-geek/id215643675Spotify: https://open.spotify.com/show/3Lit2bzebJXMTIv7j7fkqqWebsite: https://www.thisweekingeek.net

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The crew of The Green Horizon attempt to sample the delights of local Voider cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Recipe 500g shin of beef, bone in 1 tablespoon oil 35g root ginger sliced finely 2 onions, peeled and chopped roughly 3 cloves garlic, peeled 500ml beef stock – you can buy ready made stock or use 2 cubes 2 tablespoons soy sauce 4 scallions 1 red chilli 2 tablespoons crispy onions ( available in supermarkets and delis) 100g basmati rice Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there's enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water. Cut the scallions into 3 slices then cut them into thin strips. Split the chilli and cut into thin strips. Place in iced water. Remove shin and blend the remaining liquid to a smooth soup. Add water to spoon coating consistency. Shred the meat from the shin and add to the soup. Check the seasoning. Spoon the rice into 4 bowls and top with the hot soup. Garnish with the scallion and chilli strips and crispy onion.

Cheryl Grubbs has a new food idea, but it don't belong in a donut store. So, she teamed up with Bickham's Catfish Buffet and word spread - for better or worse. Thanks to Duane Hess for the intro song: https://www.tiktok.com/@banjoman411Text me: 501-322-6249Email: tavindillard@gnail.comWebsite: http://www.sweetteafilms.com

Mark and Tommy Radio talk STeelers coach, Soup, Penguins and more! See omnystudio.com/listener for privacy information.

Mark and Tommy Radio talk STeelers coach, Soup, Penguins and more!

Quinn and Isaac ask if soup is a meal that you settle for, and whether or not it can be classified as a happy food (and how it's a metaphor for life).

TALK TO ME, TEXT ITWhat if a date-stamped “leak” claimed gravity would shut off for seven seconds—and millions believed it? We walk through the viral rumor, why NASA's explanation is straightforward, and how fake authority (project names, budgets, rigid timestamps) tricks our brains into trusting nonsense. The real story isn't just physics; it's how the feed rewards spectacle while our skepticism gets softer.From there, we pivot to a scene you can't unsee: a man stuck headfirst in an anti-vandal recycling bin, legs pointing skyward as firefighters dismantle the frame to pull him free. It's ridiculous and revealing. Design meant to prevent damage can also ensnare people in unpredictable ways, and it says something honest about trust in public spaces. We laugh, then look closer at what our cities try to prevent—and what they enable.Comfort food takes the mic next with a practical debate: chicken soup or tomato soup. We break down calories, protein, sodium, and the big swing factors—cream, broth, and labels. The simplest strategy wins: cook more, read the fine print, aim for low sodium, add vegetables and lean protein, and let lycopene-rich tomatoes and classic chicken stock work for you. Nutrition isn't a myth to debunk; it's a set of choices we can actually control.All of that opens a larger worry: the hollowing of local news. Newspapers dim, local beats vanish, and national outlets loop viral clips instead of funding reporters who know our streets. When the town square moves to timelines, we lose meeting times, voting records, and the small facts that let neighbors act together. We talk about stepping back from the content churn—ending projects, keeping the writing that still feels true—and ask a question worth sitting with: who are we without the scroll? If attention is our vote, where are we casting it?If this resonates, follow the show, share it with a friend, and leave a quick review. Tell us your take: chicken or tomato—and what hobby still feels like you?Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

Soup's on! Nadia, Eric, and special guest Rebekah Valentine are cooking up an RPG Stew of games they've been playing lately. Plus, how prerelease parties at your local gaming store help build community, (the “G” in MTG stands for “gathering”). Subscribe for bonus episodes and discord access at https://www.patreon.com/bloodgodpod and celebrate our 10th Anniversary with new merch at https://shop.bloodgodpod.com Also in this episode: Nadia's MAGfest Recap Comments on genAI at Cygames Final Fantasy VII Remake in “Streamlined Progression” Mode Timestamps: 11:04 - Main Topic - RPG Stew 01:18:32 - Random Encounters 1:28:25 - Magic the Gathering Nook Music Used in this Episode: Do Your Best - [Breath of Fire III] A Curious Tale - [Secret of Mana] Main Theme - [Octopath Traveler 0] Learn more about your ad choices. Visit megaphone.fm/adchoices

John, Niki and merritt recap the hustle and bustle of their whirlwind attendance at the Golden Globes, before moving on to today's docket of pressing issues, which include the changes we would make to the Star Wars franchise, how the world has/hasn't improved since 2018, Guardian Caps, changes we would make to the rules of American Football, Bowling for Soup, and despite the advice of our doctors, somehow even more.Welcome to If You're Driving, Close Your Eyes, a listener-supported comedy podcast where three noble explorers chip away at the crumbling foundations of reality, five or six simultaneous topics at a time. Hosted by Niki Grayson, merritt k and John Warren, and produced by Jordan Mallory, with music by Jordan and art by Max Schwartz.Follow us on Bluesky: https://bsky.app/profile/ifyouredriving.bsky.socialSupport us on Patreon: https://www.patreon.com/ifyouredriving Hosted on Acast. See acast.com/privacy for more information.

Boortz talks about solving questions by asking AI question about things that Neal likes such as Seafood and Soup from PF Changs and Pickup Truck drivers being the worst drivers on the road, while confirming Talk Show host know more than the dumb massesSee omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

A hot tub time machine of sorts... Doug invites Billy Bad back to the hotel room spa and see what memories float to the surface Pt. II of Doug's last trip to AlaskaVideo (including Andy/Doug feet reveal) for YouTube and Patreon members only! Let Rocket Money help you reach your financial goals faster at http://RocketMoney.com/STANHOPE Support the show: http://www.Patreon.com/stanhopepodcast