Podcasts about spruce eats

Bruce Lee was an influential figure, as a person, as a martial artist, and as an actor. And this week we celebrate the 50th birthday of maybe his most influential film. In this episode we join in on a martial arts tournament, bust up a crime ring, and mix up a fancy aged rum and mezcal cocktail, the Dragon's Heart. Join us for spike hands, mirror rooms, boat rides, crime bosses, fighting without fighting, and a chat about Enter the Dragon!  Cocktail comes from The Spruce Eats! Merch Shop - drinkthemovies.square.site https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Welcome back to Thirst for Knowledge where two nerdy people try to answer all your (and our) questions about your (and our) favorite alcohols. This round is wine. Wine has a long and fascinating history and tons of science behind. For example, why does wine made from the same grape grown in two different soils taste different. Can the size of a wine glass influence how much you drink? Join us as we learn all sorts of interesting facts about wine. In this episode, Ben comes prepared with the history and fun facts and of course Dr. Lex has to find cool research studies. So pour a glass and join us for some sips and some knowledge and don't forget to click that subscribe button! And always, always, drink and science responsibly! Recipe for a Wine Spritzer cocktail is here: - 4 oz ice - 3 oz wine - 3 oz soda/seltzer - Garnish as you wish Recipe courtesy of Spruce Eats: https://www.thespruceeats.com/wine-spritzers-recipe-3958478

Dynamic dishes, rich backgrounds, and a legacy of flavor are all on the menu in Marisel Salazar's debut cookbook Latin-ish: More Than 100 Recipes Celebrating American Latino Cuisines. Building on her heritage with years of research and travel, Salazar takes fellow cooks and food enthusiasts on a flavor-packed journey through the Latine diaspora. This collection of recipes draws from a wide range of community-driven cooking and immigrant experience, translated into the kitchens of today. Latin-ish is a unique deep dive into regional Latine food influences across the geography of the United States – from Floribbean to Tex-Mex, from Alta California to NYC Latine, and more. Latin-ish combines lively origin stories with step-by-step directions and vibrant photography to guide readers in putting together playful plates of food and history. Thoughtfully organized and contextualized, Salazar aims to provide a little something for every craving – day or night. Dig into indulgent breakfasts like Guava Cream Cheese Cinnamon Rolls, boost your snack game by crunching into a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli, warm your dinner guests up with Arkansas Tamales or Cuban Pizza, and treat yourself at the end of a long day with a slice of Plantain Upside-Down Cake or a Oaxaca Old-Fashioned. The recipes of Latin-ish raise a glass to a diverse spread of Latine roots while leaving ample room to grow in an ever-evolving corner of the modern American culinary landscape. Marisel Salazar is a writer, cook, recipe developer, and host with a focus on cultural context in the food world. She is the creator of the column Eating Off Duty for the Michelin Guide. Her writing, recipes, and on-camera work has been featured on platforms such as Zagat, Infatuation, Food & Wine, NYT Cooking, The Spruce Eats, and Thrillist. She is a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. Agueda Pacheco Flores is a journalist in Seattle with a focus on Latinx culture and Mexican American identity. She was previously an arts and culture writer at Crosscut where she enjoyed writing about Chicano galleries, Cumbia in the Pacific Northwest as well as shining a light on emerging Latinx artists. Before Crosscut, she worked for The Seattle Times, where she was a general assignment reporter covering breaking news, crime, and federal courts. Originally from Queretaro, Mexico, Pacheco Flores is inspired by her own bicultural upbringing as an undocumented immigrant and proud Washingtonian. Her work has appeared in The Seattle Globalist, Seattle Weekly, The Daily, and the South Seattle Emerald. Buy the Book Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines Book Larder

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This week we mix up another winter syrup that's going to create an amazing cocktail, the Spiced Silver Bell, plus we talk new releases, trips to NYC, try to squeeze in a few more movies, and prepare to help Rudolph find his way! Cocktail comes from The Spruce Eats! https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

In episode 458, Megan chats to Laura Scherb about how Substack can be used as a replacement for a blog to monetize our recipes or as an additional tool to drive traffic. Laura is a food photographer, stylist, and writer based in Chicago, IL. Since 2017, she's been taking pictures of food. Laura has created imagery for food blogs, restaurants, CPG brands, and cookbooks. Laura's photography and styling have been featured on The FeedFeed, The TODAY Show, Esquire, The Spruce Eats, Eater, and FoodGawker. Aside from food photography, she's passionate about travel, reading, writing, her cats, natural wine, and her nieces and nephew. Laura also runs a newsletter over on Substack where she enjoys talking about all of those things. In this episode, you'll learn how to get started on Substack, how much money can you expect to make and who will benefit most from using the platform. - What is the difference between an email list and a Substack? - Share recipes, stories and opinions with your audience without worrying about SEO and a blog. - Substack can used as a replacement for a blog or additional tool to drive traffic. - How can Substack help you make money from your recipes? - How long should your Substack content be? - Substack can benefit food bloggers even if they still have a traditional SEO-based blog. - The importance of making constant pivots in your business to create a new revenue streams. - Use Substack to grow your audience. Connect with Laura Scherb Website | Instagram

In episode 442, Megan chats to Geo Banks-Weston about using social media, specifically Instagram, to springboard the development of a blog and/or podcast. Geo Banks-Weston is a food and culture blogger, influencer, and recipe developer based in Philadelphia. In 2014, he launched his blog, Geo's Table, where he shares recipes rooted in the African diaspora, as well as highlights black-owned businesses, and explores food's connection to Black culture. In 2019, he started his podcast, Table 86 to showcase underrepresented creators transforming the food and beverage industry. His work has been featured in Food52, The Washington Post, The Spruce Eats, and Philadelphia Magazine and he currently serves on the boards of PA Eats and Eat the Culture, combating food insecurity and supporting Black culinary entrepreneurs, respectively. In this episode, you'll learn how you can transfer the skills you gain by building a social media profile to grow your blog/podcast. - Instagram (and other social media platforms) can inspire other creative outlets. - What are the main transferable skills from social media that can help you with blogging / podcasting? - Where should you focus your energy/effort first? - Does it matter how many followers you have? - Pay attention to the types of content you're constantly engaging with and liking. - Embrace continuous learning to see more rapid growth. - What are the core 3-5 values of your brand? Connect with Geo Banks-Weston Website | Instagram

This edition of eponymous food stories involves two noodle dishes, and both of them are classic comfort foods that you can easily find in pre-made frozen versions in most grocery stores. But both of them started out as entrées for fancy people.  Research: Britannica, The Editors of Encyclopaedia. "Stroganov Family". Encyclopedia Britannica, 6 Apr. 2023, https://www.britannica.com/topic/Stroganov-family Britannica, The Editors of Encyclopaedia. "Luisa Tetrazzini". Encyclopedia Britannica, 25 Jun. 2023, https://www.britannica.com/biography/Luisa-Tetrazzini “Chicken Tetrazzini.” Daily News Republican. Oct. 30, 1909. https://www.newspapers.com/image/582035221/?terms=%22chicken%20Tetrazzini%22%20&match=1 Eremeeva, Jennifer. “The Definitive Beef Stroganoff.” The Moscow Times. Nov. 6, 2020. https://www.themoscowtimes.com/2019/02/20/the-definitive-beef-stroganov-a64566 Gattey, Charles Nelson. “Luisa Tetrazzini: the Florentine Nightingale.” Amadeus Press. 1995. Accessed online: https://archive.org/details/luisatetrazzinif0000gatt/page/144/mode/2up Lew, Mike. “Beef Stroganoff Is Named for Who Exactly?” Bon Appetit. Jan. 16, 2014. https://www.bonappetit.com/entertaining-style/trends-news/article/origin-of-beef-stroganoff Goldstein, Darra. “A Taste of Russia.” Russian Information Service. 1999. Hillibish, Jim. “Tetrazzini Leftover Will Leave Them Singing.” The State Journal-Register. Nov. 22, 2022. https://www.sj-r.com/story/news/2012/11/23/tetrazzini-leftover-will-leave-them/45812546007/ Kurlansky, Mark. “Salt: A World History.” Thorndike Press. 2002. “Luisa Tetrazzini, Diva, Dies in ” New York Times. April 29, 1940. https://timesmachine.nytimes.com/timesmachine/1940/04/29/92957232.pdf?pdf_redirect=true&ip=0 McNamee, Gregory Lewis. "beef Stroganoff". Encyclopedia Britannica, 31 Oct. 2022, https://www.britannica.com/topic/beef-Stroganoff Peters, Erica J. “San Francisco: A Food Biography.” Rowman & Littlefield. 2013. Price, Mary and Vincent. “A Treasury of Great Recipes.” Ampersand Press, 1965. Rattray, Diana. “Chicken Tetrazzini Casserole.” The Spruce Eats. Nov. 11, 2021. https://www.thespruceeats.com/chicken-tetrazzini-3053005 Sifton, Sam. “Chicken Tetrazzini, the Casserole Even Snobs Love.” New York Times Magazine. Sept 29, 2016. https://www.nytimes.com/2016/10/02/magazine/chicken-tetrazzini-the-casserole-even-snobs-love.html Snow, Glenna H. “Peasants of Russia Thrive on Monotonous, Though Well Balanced Diet, Says Editor.” The Akron Beacon Journal. May 14, 1934. https://www.newspapers.com/image/228861067/?terms=%22beef%20stroganoff%22%20&match=1 Syutkin, Pavel and Olga. “The History and Mystery of Beef Stroganoff.” Moscow Times. Dec. 3, 2022. https://www.themoscowtimes.com/2022/12/03/the-history-and-mystery-of-beef-stroganoff-a79582 “Tetrazzini Here, Meets With Injunction.” New York Times. Nov. 25, 1910. https://timesmachine.nytimes.com/timesmachine/1910/11/25/102052010.pdf?pdf_redirect=true&ip=0 Tetrazzini, Luisa. “My Life of Song.” Arno Press. 1977. (Reprint edition.) https://archive.org/details/mylifeofsong0000tetr/page/68/mode/2up “To San Franciscans, I Am Luisa,” Declares Mme. Tetrazzini.” The San Francisco Chronicle. March 12, 1913. https://www.newspapers.com/image/457433091/?terms=Luisa%20Tetrazzini&match=2 “Turkey Tetrazzini.” Saveur. https://www.saveur.com/article/Recipes/Turkey-Tetrazzini/ Webster, Jessica. “Chicken Tetrazzini, or how I stopped worrying and learned to love the mess.” The Ann Arbor News. May 12, 2010. https://www.annarbor.com/entertainment/food-drink/giadas-chicken-tetrazzini/ Welch, Douglas. “Squirrel Cage.” The Tribune. May 17, 1967. https://www.newspapers.com/image/321669094/?terms=Luisa%20Tetrazzini&match=1 “Who Are the Indigenous Peoples of Russia?” Cultural Survival. Feb. 20, 2014. https://www.culturalsurvival.org/news/who-are-indigenous-peoples-russia#:~:text=The%20smallest%20of%20these%20Indigenous,live%20beyond%20the%20Arctic%20Circle. See omnystudio.com/listener for privacy information.

Nesta needs to shape up or get winnowed out of the Night Court in A Court of Silver Flames by Sarah J Maas!!Tough love is the plan for Nesta to stop wasting away.  The Inner Circle gives her an ultimatum.  She must train with Cassian then work in the House of Wind library.  However, she resists until he meets her half way.Training comes in handy against Prythian threats, a competition, and overcoming the 10,000 steps to freedom.  Training provides the close proximity that Nesta and Cassian need to get cozier mentally and physically.  Training also helps her heal!!Join us as we discuss Nesta growing, sacrificing for those she loves, and officially being with Cassian!DRAWING ROOM DISCUSSIONSSpill the Tea event a must do annually!Apollycon 2023Wendy's AMAZING Night Court/IAD inspired collection“OFFICIAL, UNOFFICIAL BOOK REVIEW” – 11:47A Court of Silver Flameswww.sarahjmaas.comwww.facebook.com/theworldofsarahjmaaswww.instagram.com/therealsjmaas/“POT-TAIL PONDERING” – 49:38Silver Bullet Shot from The Spruce Eats; 1 ½ oz gin + ¾ oz whiskyACOFAS Graphic Audio part 1 of 2 available on July 24, 2023We're going going, back back, to… His RomSmythe-Smith!!Check out Tea at No.5 @Bridgerton2000 for more Queen CharlotteNext – Queen Charlotte by Julia Quinn and Shonda RhimesHosts - Toni Rose & Wendy Woo Email - litwallflowerspodcast@gmail.com Follow on www.instagram.com/litwallflowerspodcast Shop at https://www.zazzle.com/store/lit_wallflowers/products Social Media https://linktr.ee/litwallflowers Lit Wallflowers is part of the Frolic Podcast Network.  You can find more outstanding podcasts to subscribe to at Frolic.media/podcasts!

Tony Diaz spotlights the upcoming event “Encuentro: The Native American Roots of Texas Mexican Food.” Several food scholars explore the culinary scene with chefs and writers, and sometimes, both! Victoria Elizondo is chef owner of Cochinita Co. in Houston where she insists that fresh and preferably local ingredients are key to her vibrant and flavorful Mexican food. At her restaurant in the Greater East End, Cochinita co., she usually has sever al dishes featuring the ancient food that is native to Texas for thousands of years: nopalitos. When she was 12, Elizondo left her native Nuevo Leon, south of the Texas Mexican border, with her mother to move to the United States, where she became a DACA recipient. Following in her mother's footsteps, she got her first job at 16 as a restaurant hostess. During her career she has worked at top Houston restaurants like State of Grace, Pax Americana and Xochi. In 2016 she started her own business venture, Cochinita Co., initially a food truck concept that pivoted to a pop up and catering model, now a small restaurant that is receiving high honors. The Houston Chronicle named Cochinita Co. one of the top 25 Best Restaurants of 2022. This year, Elizondo is nominated for the prestigious national Emerging Chef James Beard Award. Chef Joseph Gomez, is honoring his roots through his new food truck Con Todo, focusing on comida frontera (Spanish for “border town food”). The Rio Grande Valley native debuted the truck in 2021 at Celis Brewery's new beer garden in North Austin. Gomez who's worked at Austin restaurants such as Be More Pacific, Tha i Kun, She's Not Here, and Easy Tiger sees the truck as showcasing the foods and stories of the Rio Grande Valley and his family. It's through the menu that he wants to jump start “a long conversation about Mexican food in south Texas,” and what it truly is. Eater named Con Todo one of America's 15 best new restaurants of 2022. Lilliana Patricia Saldaña is an Associate Professor of Mexican American Studies (MAS) at UTSA and is co-director of the UTSA MAS Teachers' Academy. Her activist scholarship draws from Chicana/x studies, decolonial and anti-colonial studies, Indigenous epistemologies, and Chicana/Latina feminisms to investigate teacher identity and consciousness, and decolonial practices in schools and community spaces. She's published in nationally recognized journals, including Latinos & Education, Decolonization: Indigeneity, Education & Society, and Association of Mexican American Educators Journal, and has published in various edited volumes. When she's not teaching or researching, she's learning about Mexican and Indigenous foodways, facilitating gastronomy workshops, and tending to her kitchen garden. Adán Medrano is a Chef, Food Writer and Filmmaker. Author of “Truly Texas Mexican: A Native Culinary Heritage In Recipes” – Book Of The Year Finalist by Foreword Reviews. His most recent book, Don't Count the Tortillas – The Art of Texas Mexican Cooking, is reviewed and listed by “Spruce Eats” in “The 8 Best Mexican cookbooks to read in 2021.” Both history/cookbooks are academically peer-reviewed and published by Texas Tech University Press. Adán Medrano is a graduate of the Culinary Institute of America. His professional work in restaurant kitchens includes fine dining at “Restaurant Ten Bogaerde” in Belgium, and volunteering as the Chef of Houston's Casa Juan Diego, a shelter for homeless persons. Adán is also an award-winning filmmaker and holds a Master of Arts degree in Radio, Television and Film from the University of Texas at Austin. In 1976 he founded the San Antonio CineFestival, the first and now longest-running Latino film festival in the USA. His recent documentary feature film, Truly Texas Mexican, won “Best Documentary” at the New York Independent Cinema Awards.

The 2023 Oscars are upon us, so it's time for the third annual Drink the Movies Oscar Preview and Pick 'em episode! We get things started with our red carpet cocktails and make our way through all 23 categories! This week's cocktails come from The Spruce Eats & Simply Recipes! https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

David and Jessica finish October with another horror film, this time selecting I Am the Pretty Thing That Lives in the House (2016) off Netflix.  Since they thought the film was a gothic horror story, they paired it with a Gin Sling for a Victorian cocktail they could make at home.  How well does a slow burn ghost story go over with the couple?  Would they recommend the Gin Sling even after realizing the film was set in what they believe is modern times?  Stay tuned for these answers, and hear Jessica misremember movie titles as she and David recount some of their favorite ghost movies on this spooky season episode.The Gin Sling was made from a recipe taken from The Spruce Eats.David's comic book Night of the Chihuahuas can be ordered off its website.Thanks for listening! We hope you enjoyed the episode. Please take time to rate the show wherever you listen to your podcasts and follow us on Instagram at DateNightInPodcast. We welcome feedback, suggestions, and cocktail recipes at DateNightInPodcast@gmail.com. Our intro song is from Royalty Free Music from Tunetank.comTrack: Summer Vibes by RedNotehttps://tunetank.com/track/865-summer-vibes/

For further reading, check out “What is sauteeing?” by Danilo Alfaro of The Spruce Eats.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Watch out for erupting volcanos and hot lava! This week Erin takes us through the many ways a volcano can kill you! Want to drink with us? We enjoyed the Lava Flow, courtesy of The Spruce Eats! (Click here to watch the first video we reference)If you like what you hear, please leave us a review! Be sure to follow or subscribe, too. Follow us on:InstagramFacebookTwitterCheck out our YouTube Videos here. Music credit can be found here.

You might think twice before you go foraging in the forest. This week we are talking about some of the deadliest plants and how they can kill you! Want to drink with us? We LOVED the Basil-ica, courtesy of The Spruce Eats:5 large basil leaves, divided1/2 ounce freshly squeezed lemon juice1/2 ounce simple syrup2 ounces Plymouth Gin1/2 ounce elderflower liqueur1 dash orange bitters1 dash Peychaud's BittersLong orange twist, for garnishMuddle 4 basil leaves, lemon juice, and simple syrup in the bottom of a mixing glass.Add the gin, elderflower liqueur, and bitters. Fill with ice.Shake for 10 to 12 seconds, then strain into a chilled cocktail glass.To garnish, roll up the extra basil leaf, wrap the orange twist around it, and place it inside the glass. Serve and enjoy.If you like what you hear, please leave us a review! Be sure to follow or subscribe, too. Follow us on:InstagramFacebookTwitterCheck out our YouTube Videos here. Music credit can be found here.

In teatime, host Rekaya Gibson features Happy to Be Me, an herbal blend by MEplusTea. In tea talk, she discusses the difference between loose-leaf tea and tea bags. In tea news, she announces a free Virtual Tea Chat event with MEplusTea in honor of National Tea Day on April 21, 2022 (United Kingdom). Mentioned in This Episode: MEplusTea – www.meplustea.com Happy to Be Me tea by MEplusTea – https://www.meplustea.com/product-page/happy-to-be-me MEplusTea Virtual Tea Chat registration (April 21, 2022) – www.rekayagibson.com/teachat MEplusTea Sample Tea Box - https://www.meplustea.com/product-page/sample-tea-box Source: Goodwin, L. (2019, October 2). “Teabags vs. Loose Leaf Tea: Why is Loose Leaf Tea Better Than Teabags?.” The Spruce Eats. https://www.thespruceeats.com/teabags-vs-loose-leaf-tea-766321

Hello everyone and welcome back to another episode of Nikoli's Kitchen! In this week's episode, I share some life advice from a young woman who died at the age of 27 from cancer, and talk about my experience working with 18-month-old phyllo dough. Note: for the recipe breakdown below I included options to omit the phyllo dough and use a graham cracker crust instead. Thank you all so much for listening!   The post I read in this episode was made by a young woman named Holly Butcher, who died in January 2018 at just 27 years old from a rare form of cancer. The version her letter is edited for this episode, but you can read it in its entirety here. The phyllo flatbread with tomato and ricotta mentioned in this episode is based on this recipe from The Spruce Eats.   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Graham Cracker Crumble- ~| Note that you can either use this as a topping for the key lime pies in the phyllo cups, or ditch the phyllo cups altogether and make a graham cracker crust with this instead. If you go the latter route, prepare it as directed and make sure you press the crust into your muffin tin and bake for the amount of time noted below before topping it with key lime filling. Then, just continue as normal. I'll also note I'd either make sure to use paper liners for your muffin tin or use silicone cupcake molds. |~  2 c graham crackers, crushed 2 T brown sugar 1/2 t nutmeg 1/2 t allspice 1/4 t cinnamon 1/2 t vanilla Finishing salt 4 T butter, melted Preheat the oven to 350°. Place your graham crackers in a large ziploc bag and crush them with a rolling pin until they are mostly reduced to crumbs (go to your desired texture here- I like a couple chunks leftover in my crumble). Pour over your melted butter and add brown sugar, nutmeg, allspice, cinnamon, and vanilla. Stir to combine. Place a sheet of parchment paper over a baking tray. Spread your crumble in an even layer and bake at 350° for 8-10 minutes. Remove from the oven and add a LIGHT sprinkle of finishing salt (not the "Nick" amount of way too much- a pinch or two'll do ya). Set aside to cool. Mini Phyllo Cups- 5 sheets frozen phyllo dough, thawed 1/3 c melted butter Preheat the oven to 375°. Unfold your phyllo dough sheets. Transfer them to a baking tray large enough to fit them, and keep them covered with wax paper, then a wet towel, to keep them from drying out (the wax paper is to keep them from getting wet and sealing them, the wet towel is just for weight to not allow air in- do NOT put the wet towel on the phyllo dough). Place a sheet on a large cutting board or work surface. Brush the sheet with a thin layer of unsalted butter. Add another sheet on top and repeat this process until you've layered five sheets of phyllo dough. Cut the dough into twelve equally-sized squares.  Using a brush or your finger, take a muffin pan and coat the inside of the muffin cups with a little butter. Press the phyllo dough squares into your muffin cups in the center to make sure you've got enough dough going up the sides. I trimmed the edges that popped up out of the cups because I didn't want them to burn. Using a toothpick, poke a hole in the center to allow steam to escape. Bake at 375° for 8-10 minutes and remove, and set aside.  Key Lime Pie Filling- 1/2 c key lime juice Zest of 8 key limes & 2 limes 14 oz can sweetened condensed milk 1/4 c heavy cream 4 egg yolks 2 T softened 1/3 fat cream cheese Bump your oven down to 350°. Whisk together egg yolks, sweetened condensed milk, cream cheese, and heavy cream until smooth. Add key lime juice and half of the zest and stir to combine. Pour into phyllo cups and bake at 350° for 12-15 minutes, or until custard is set.  Remove from the oven and top with your graham cracker crumble (if desired), the remaining zest, and your meringue. Meringue- 4 egg whites 4 T sugar 1 t cream of tartar Dash of salt Beat egg whites on mid-high until soft peaks form. Add combo of sugar, tartar, and salt (I deliberately used less sugar in the meringue knowing the filling would also be sweet; adjust this to your tastes). Spoon onto hot phyllo cups, covering every gap to the edge of the dough. Bake 10-12 minutes or until meringue is browned. Yield: 12 mini phyllo key lime pies. Calories/Serving: 340 calories per pie with graham crackers and phyllo. 240 calories per pie if you omit the graham cracker crumble. 275 calories per pie if you replace the phyllo with a graham cracker crust as prepared here.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Good Night Waltz" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo. "The Way to the Sky" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.

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¡Feliz Navidad! (^ _ ^) / Merry Christmas! Dado que el 25 de diciembre fue el fin de semana pasado, continuemos nuestra tradición anual de disfrutar de las fiestas centrándonos en cómo se celebra la Navidad en paises donde se habla inglés. Este episodio, vamos a discutir las Islas de la Mancha, o Channel Islands! Recuerda, aprender un idioma es una travesía para toda la vida.Embrace it, Enjoy it, and Share it!LAS NOTAS DEL PODCAST: © 2021 por Language Answers, LLCBlog del Episodio 65Música de la introducción y conclusión por Master_Service de FiverrMúsica de la transición para el Consejo Cultural editada de la canción por Tim Moor de Pixabay. Los Recursos de InvestigaciónEl Episodio "Christmas breaks in Jersey" por Jersey.com "Festive Georgian Festival" por NationalTrust.Je de Jersey "Christmas Day Charity Swim at Grève De Lecq" por Jersey.com "Christmas Day Charity Swim in St. Ouen's Bay" por Jersey.com "The Battle of Flowers Christmas Parade" por Jersey.com  "Battle of Flowers Christmas Parade 2017" por Jersey Battle of Flowers, subido a YouTube el 6 de diciembre de 2020 "Jersey Battle of Flowers 2019 | ITV News" por ITV News, subido a YouTube el 9 de agosto de 2019 "Jersey's Battle of Flowers Christmas Parade to return to St Helier" por ITV el 11 de diciembre de 2021 "Be Joyous at Christmas" por Jersey.com "Inicio" de GADOC "New Year's Eve Masquerade Party at the Slaughterhouse" por The Slaughterhouse "Jersey Christmas Traditions" de ITV el 18 de diciembre de 2017 "Christmas Sea Swims" por VisitGuernsey.com  "Santa switches on Guernsey's Christmas lights" de ITV el 28 de noviembre de 2021 "Jersey Christmas Light Switch On" de Jersey.com "NEW YEAR'S DAY ACROSS THE CHANNEL ISLANDS" por Nicole de VirtualBunch.com "Festive Alderney" por VisitAlderney.com  "Events 2021" de Alderney Railway Los Episodios Mencionados Episodio 64: Canciones de la Navidad, Un Muestrario de Canciones #5  Episodio 43: ¡Cómo Celebramos la Navidad en los Estados Unidos!  Episodio 42: Canciones de la Navidad, Un Muestrario de Canciones #3  Episodio 26: ¡Feliz Navidad!  Episodio 25: Canciones de la Navidad, Un Muestrario de Canciones #1  Episodio 1: Las Tradiciones del Año Nuevo  La Comida "Twelfth Night cake" por NationalTrust.org.uk "Twelfth Night cake" de Mary Berry de BBC "Mince pies" por Sue Lawrence de BBC "Traditional British Mince Pie" por Elaine Lemm, actualizado el 3 de mayo de 2021, de The Spruce Eats

We're going 90s for this special halloween episode and reading a three-part Spike/Buffy story by Verity Watson. Is it acceptable for vampires to kill people? Were cargo pants ever sexy? Why is Spike/Buffy called Spuffy and not Spiffy? That last one is not a rhetorical question, I'm genuinely asking. Story link:  Part 1: Meet the Pratts: https://www.bloodshedverse.com/stories.php?go=chapters&no=7067 Part 2: Finding William Pratt: https://www.bloodshedverse.com/stories.php?go=chapters&no=7749 Part 3: Being William Pratt: https://www.bloodshedverse.com/stories.php?go=chapters&no=8396 Drink Pairing:  Bloody Rum Punch from the Spruce Eats: https://www.thespruceeats.com/donq-bloody-rum-punch-760454

Since this important holiday is about to be celebrated in Chile, I'm interrupting our normal routine to bring you the second special of the year! Today, we'll focus on Chile's Fiestas Patrias, also known as el dieciocho due to it being celebrated on Sept. 18th. I hope you enjoy this episode, and even try a few traditional Chilean recipes to celebrate the day, no matter where you are!Remember, learning a language is a lifelong journey.¡Aprovéchalo, Disfrútalo y Compártelo!Correction: I mistakenly left the "r" out of Captain Arturo Prat's name when talking about Chile's Navy Day. Thank you to gringomike for catching that! :) SHOW NOTES© 2021 by Language Answers, LLCBlog for Episode 58Intro and Closing Music by Master_Service from FiverrCultural Tip Transition Music edited from song by JuliusH from PixabayBlog Photo by Leonard G. of a youth dance group (La Cueca), Santiago, Chile. Image taken Nov. 30, 2009, uploaded Jan. 18, 2010 to Wikimedia Commons, where I found the photo. Creative CommonsAttribution-Share Alike 3.0 Unported license.Resource LinksEpisode/Cultural Content  "Chilean Fiestas Patrias Celebration Check List: 9 Things to Do & Spanish Words to Remember" by SpeakingLatino.com  "El gran festejo nacional: Fiestas Patrias en Chile: por qué se celebra el 18 de septiembre" by Clarín Internacional Sept. 18, 2020 "Chile's Independence Day: September 18, 1810" by Christopher Minster for ThoughtCo, updated July 16, 2019  "Chile" by Marcello A. Carmagnani for Encyclopedia Britannica, last updated Sept. 7, 2021  "Chile's Independence Day (Fiestas Patrias)" by Pepe´s Chile "Day of the Glories of the Chilean Army in Chile in 2021" by OfficeHolidays.com  "Navy Day in Chile in 2022" by OfficeHolidays.com  "Fiestas Patrias en Chile" by Marca Chile, uploaded to YouTube on March 11, 2015 "A Complete Guide to Chile's Most Important Holiday: Fiestas Patrias" by Elizabeth Trovall for Culture Trip on April 7, 2017 "Chilean-Style Empanadas de Pino" by Marian Blazes for The Spruce Eats, updated on July 28, 2021 "Argentine Beef Empanadas / Meat Pies" by El Pastificio de Nicola, uploaded to YouTube on May 24, 2019 "CHILEAN PASTEL DE CHOCLO" by Sharon123 for Food.com  "Pastel de Choclo" by Alvaro Barrientos Montero, uploaded to YouTube March 29, 2018 "Chilean-Style Sopaipillas" by Makka for AllRecipes.com  "CHILE SOPAIPILLAS (A CHILEAN DOUGHNUT)" by Darlene at International Cuisine on Jan. 15, 2015 "Sopaipillas pasadas. Receta chilena" by Directo al Paladar on July 4, 2013 Photo by Leonard G. of a youth dance group (La Cueca), Santiago, Chile. Image taken Nov. 30, 2009, uploaded Jan. 18, 2010 to Wikimedia Commons, where I found the photo. Creative CommonsAttribution-Share Alike 3.0 Unported license. "cueca chilena campeones folclor bailes programa monteaguilino suscríbete" by EL MONTEAGUILINO, uploaded to YouTube on Jun 5, 2019 "Clase de cueca con Claudia Miranda y Felipe Basaez" by Elige Vivir Sano, uploaded to YouTube on Sept. 16, 2020 "Why Fiestas Patrias is the best time to experience Chile?" by Ecochile Sept. 7, 2018 "TyPiCAL GAMES OF CHiLE. FIESTAS PATRIAS DAY 2 | S.02 Ep.65" by Jon Gross, uploaded to YouTube on Sept. 15, 2017 "La lista definitiva de juegos típicos de Fiestas Patrias ¿a cuál juegas?" by SoyChile.com Sept. 16, 2016 "1 Juegos Tipicos"  by carolina soto, uploaded to YouTube Sept. 19, 2015

Why are fruit wines becoming more popular and how do they differ from grape-based wines? What is Pét-Nat-style wine and which ones should you try? What are wines from Slovenia like, and which foods pair best with them? In this episode of the Unreserved Wine Talk podcast, I'm chatting with wine writer and educator, Nikki Goddard. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights Why are fruit wines becoming more popular? Which incredible fruit wines should you try? Why do these newer styles of wine attract lovers of other artisanal beverages? What is Pét-Nat-style wine? How does Nikki put a unique spin on colour descriptors for wines? What's it like to taste Kabaj Sivi Pinot? Which foods pair especially well with Kabaj Sivi Pinot? What do you need to know about Subject To Change "This is Not Wine"? How did Questions of Taste influence Nikki's wine career? Why does Nikki love her RBT decanter? Why does Dr. Konstantin Frank Winery hold special meaning for Nikki? What unique way did Nikki permanently commemorate her love of wine? Why does Nikki prefer Napa Cabernets from the 80s and 90s? What was it like for Nikki to meet Jancis Robinson? What are Nikki's top tips for getting comfortable with wine?   Key Takeaways Nikki gave us an excellent overview of why are fruit wines becoming more popular and how they differ from grape-based wines. She's made me thirsty to seek these out more often. I also thought she did a great job explaining the Pét-Nat-style bubbly and why it's so trendy these days. Adding that to my list as well. And finally, she sparked my interest in Slovenian wines. Even though I have tried several, and liked them immensely, I'm looking forward to drinking more of them and experimenting with food pairings.   Watch Party Join me for the debut Watch Party of the video of this conversation that I'll be live-streaming for the very first time on Zoom on Wednesday, August 18th at 7 pm eastern. You can save your spot for free right here: https://zoom.us/webinar/register/WN_xmiuNNKRSwm2xEsOaew6Sg. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?   Giveaway You can win an exclusive online tasting with Nikki Goddard. Of course, you can invite friends or family to attend. She'll select a theme that suits you and let you know which wines you can buy in advance.   How to Win All you need to do is comment on my post on Instagram, Facebook or LinkedIn before 7 pm EDT on August 18th. I'll select the winner randomly from those who participate. You get a bonus entry for every wine-loving friend you tag and if you re-share this post in your stories. Good luck!   About Nikki Goddard Nikki Goddard is a Bay Area wine writer and educator. With over 14 years of wine industry experience, Nikki has written for a wide range of companies and publications including JancisRobinson.com, Vivino, Delectable, Wine Folly, SommSelect, The Spruce Eats, Dry Farm Wines, Liquor.com, Foley Family Wines, Edible East Bay, Beverage Industry News, and more. She is certified through the Wine and Spirits Education Trust at the Diploma level and has taught courses for levels 2 and 3. Nikki worked for several years as a wine buyer and previously co-owned The Barrel Room, a wine bar in San Francisco. Nikki fell in love with wine while studying Textiles and Apparel at Cornell University. Beguiled by the wines of the Finger Lakes and realizing that she had a greater affinity for the laid-back, epicurean lifestyle of an oenophile than for the cut-throat fashion industry, she decided to make wine her life's career. The more Nikki shared her passion for wine with her friends, the more she became aware of a serious lack of approachable, engaging discussion around the subject—resulting in a lot of intimidation around what should be one of life's greatest pleasures. To make wine more accessible and fun for all, she has committed herself to bridging the gap between knowledge and enjoyment.   To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/141.

When can wine faults actually improve the taste of wine? Does learning about wine decrease your enjoyment of it? Can wine experts really distinguish between different types of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with wine writer and educator, Nikki Goddard. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did Nikki end up recommending a wine that was a little too close to home for a customer? Which unusual query about palm wine did Nikki receive while working with wine.com? Why should the infamous study showing that wine experts can't distinguish between red and white wine be taken with a grain of salt? What did Nikki learn from a blind tasting experiment she did with her non-expert friends? Can learning about wine decrease your enjoyment of it? What makes the wine world seem so intimidating? When can wine faults actually improve the taste of wine? Which lesser-known wine regions should you try to experience?   Key Takeaways I like Nikki's fresh take on how some wine faults may be desirable, and even improve the taste of a wine, or at least, be part of its character rather than a flaw. I love her story about tasting Domaine de la Romanee-Conti as a way of showing how much our expectations and knowledge of wine influence our taste and perception of it. I have to thank Nikki for finally debunking those super annoying studies that say wine experts are easily fooled when the methodology behind is as misleading as the clickbait headlines.   Watch Party Join me for the debut Watch Party of the video of this conversation that I'll be live-streaming for the very first time on Zoom on Wednesday, August 11th at 7 pm eastern. You can save your spot for free right here: https://zoom.us/webinar/register/WN_AifT0HiBS_inZ8L8NToJ3A. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?   Giveaway You can win an exclusive online tasting with Nikki Goddard. Of course, you can invite friends or family to attend. She'll select a theme that suits you and let you know which wines you can buy in advance.   How to Win All you need to do is comment on my post on Instagram, Facebook or LinkedIn before 7 pm EDT on August 18th. I'll select the winner randomly from those who participate. You get a bonus entry for every wine-loving friend you tag and if you re-share this post in your stories. Good luck!   About Nikki Goddard Nikki Goddard is a Bay Area wine writer and educator. With over 14 years of wine industry experience, Nikki has written for a wide range of companies and publications including JancisRobinson.com, Vivino, Delectable, Wine Folly, SommSelect, The Spruce Eats, Dry Farm Wines, Liquor.com, Foley Family Wines, Edible East Bay, Beverage Industry News, and more. She is certified through the Wine and Spirits Education Trust at the Diploma level and has taught courses for levels 2 and 3. Nikki worked for several years as a wine buyer and previously co-owned The Barrel Room, a wine bar in San Francisco. Nikki fell in love with wine while studying Textiles and Apparel at Cornell University. Beguiled by the wines of the Finger Lakes and realizing that she had a greater affinity for the laid-back, epicurean lifestyle of an oenophile than for the cut-throat fashion industry, she decided to make wine her life's career. The more Nikki shared her passion for wine with her friends, the more she became aware of a serious lack of approachable, engaging discussion around the subject—resulting in a lot of intimidation around what should be one of life's greatest pleasures. To make wine more accessible and fun for all, she has committed herself to bridging the gap between knowledge and enjoyment.   To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/140.

In this Episode, I invited Jennifer Osaki. She's a Video Producer and Audience Development Strategist. We talked about... Embracing the heritage; being Japanese American Media Stereotype, representation and its impact on creators Future of Storytelling; the stories of marginalized communities Guest Bio Jennifer Osaki is a video producer and audience development strategist whose work can be found at Al Jazeera, Business Insider, NowThis, Thrillist, The Spruce Eats, and elsewhere. She often uses food and drink as a way to celebrate different cultures, and strives to ensure that a range of faces and narratives are reflected in her work. With her ability to quickly create viral video content that gathers millions of views, Jennifer is not just able to be first to tell meaningful stories: she digs deeper to make sure everyone's stories are being heard. She is also a co-founder of Not Your Token Friend Collective, a group where BIPOC and allies can have meaningful discussions ranging from sharing lived experiences to empowering & amplifying other marginalized communities in our ever-changing world. Website https://www.jenniferosaki.com IG @JenOsaki Show Note 01:00 What is a fun fact that most people don't know about you? 04:44 What was it like growing up as a 4th, 5th generation Asian American? 05:17 Both sides of Jen's family were in Japanese Internment Camps. 08:15 *Quote* What does being Japanese American mean to me? It means being able to be proud of my culture and embrace it on my own terms. 10:10 Were you able to talk about the Internment Camp with your family? 13:10 How involved were you with Japanese Community? 17:35 *Quote* I was tired of being compared to someone who's like anime characters. 22:30 Media Stereotype and how that affect casting and writing 27:15 *Quote* If it's not me, who else will do it? 32:15 Breaking the Model Minority Myth and Bamboo ceiling as women in media 33:33 Future of storytelling - humanizing the stories of marginalized communities 38:40 How can people follow you? 40:00 What's a message or a call to action that you want to share? Call to Action Remember that you have the power to implement the change. Thank you everyone for listening to this episode. Visit my website [ www.yukoislovelivelife.com ] and I'd love to connect with you there. You can sign up to my weekly newsletter or join my Patreon community [www.patreon.com/YUKOISLOVELIVELIFE ] and discuss more about Art + People and Social good. Till next story, let's stay connected. Yuko

Episode 57 features Disaronno Originale, an Amaretto. The bottle for the tasting is 750mL at 28% ABV, or 56 proof and sells for about $30. Enjoy this episode with Disaronno neat, on the rocks, or in a favorite cocktail! Disaronno's official website: https://www.disaronno.com/en (https://www.disaronno.com/en) Brief Historical Timeline: 1525 - Bernardino Luini is commissioned to paint a fresco in Saronno, Italy, and his muse, a local innkeeper, gifts him a bottle of bitter almond liqueur she made as thanks 1600s - Italians routinely make homemade liqueurs from local ingredients, and the innkeeper's recipe may have been rediscovered by Giovanni Reina 1900 - Domenico Reina begins commercially producing what we know today as Disaronno in Saronno, Italy. Sold as "Amaretto di Saronno" 1942 - A squared bottle is used 1947 - ILLVA, the parent company of Disaronno is formed, entirely owned by the Reina family 1960s - Disaronno is exported to the USA and finds a receptive market 1971 - The bespoke bottle is created by glass artisans in Murano, Italy 2001 - The name is officially changed to "Disaronno Originale", relegating amaretto to the back label 2009 - A label update is made Key Cocktails: Disaronno is great on it's own or on ice, but mixes well. I'd recommend trying this recipe: Disaronno Sour: 50 ml Disaronno 25 ml Fresh Lemon Juice 5 ml Simple Syrup Egg White Shake all ingredients with ice vigorously. Strain into an ice filled glass, garnish with a lemon wedge and serve. References: https://en.wikipedia.org/wiki/Disaronno (Wikipedia Article on Disaronno) https://en.wikipedia.org/wiki/Amaretto (Wikipedia Article on Amaretto) https://blog.thenibble.com/2017/04/19/food-101-the-history-of-amaretto/ (The Nibble article on the History of Amaretto) https://www.thespruceeats.com/amaretto-liqueur-history-1805685 (The Spruce Eats article on Amaretto History) http://lilrizzos.blogspot.com/2017/07/the-italian-history-of-amaretto.html (Article on Italian history of Amaretto) https://www.thespiritsbusiness.com/2019/07/top-nine-best-selling-liqueur-brands/3/ (The Spirits Business Sales Data) https://www.alcademics.com/2014/07/disaronno-distillery-visit-in-saronno-italy.html (Alcademics Disaronno Distillery Visit) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Join us in the Lobby Bar for a drink a recommendation and this weeks box office results and new release updates! Lava Flow by The Spruce Eats. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Welcome to another episode of the podcast. I'm a Midwest-based food and travel writer who collects cookbooks. I've written for Eating Well, The New York Times, The Spruce Eats, Travel+Leisure, Conde Nast Traveler, and more.  Katy’s collection has strong regional ties (Midwest is best!), but is mostly composed of Junior League cookbooks from around the nation. Her late mother-in-law started the collection and gave Katy the books before she passed. Ever since then Katy has continued collecting Junior League Cookbooks.  Katy is a member of the Junior League of Omaha and serves as the current chair of their  third cookbook, A Century of Serving, which celebrates 100 years of volunteer efforts in the Omaha area.  On this episode of the podcast Katy and I discuss the history of cookbooks for Junior League, sourcing Junior League cookbooks, her favorite JL cookbooks, as well as her experience being the chair of JL and her involvement in the marketing and sales for their recent centennial project.  Things We Mention In This Episode: The Association of Junior Leagues International Junior League of Omaha, NB A Century of Serving Cookbook Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

In today's episode, I feature a case study of a CSA farm that's ALSO doing online orders, shipping, and farmer's market. Ann Stone of Elmwood Stock farm shares her marketing secrets that help her get discovered by the likes of Cook's Illustrated Magazine and Spruce Eats.

Warm weather is upon us and people want to spend more time having fun outside and less time in the kitchen. Luckily, there are many options for meal delivery boxes that help you stick to your healthy diet and eat well, but save time too. This episode shares the findings of a analysis of meal delivery services done by The Spruce Eats. The Best Meal Delivery Services of 2021 from The Spruce Eats Best Overall: Sunbasket Most Popular: Blue Apron Best Flexible: Home Chef Best Vegan: Purple Carrot Best Keto: Green Chef Best for Quick Meals: Gobble Best Budget: Dinnerly Best for Singles: Freshly https://www.thespruceeats.com/best-meal-delivery-services-4691339 Contact Robin: nutritionwithrobinrdn.com robin@nutritionwithrobinrdn.com Instagram and Facebook: veghead_speaks or nutrition_with_robin Mentioned in this episode: https://www.thespruceeats.com/best-vegan-meal-delivery-services-4707124 https://gobuddhameals.com/ https://www.mamasezz.com/ --- Send in a voice message: https://anchor.fm/veghead-speaks/message

It's Oscar night! We're running through the list of winners and giving our reactions to the 2021 Academy Awards! Join us as we go over our Oscar party cocktail recipes, tally up the final votes, and talk all things Oscar night! Tequila Old Fashioned recipe comes from The Spruce Eats. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Meet Marisel:Marisel Salazar is a New York City-based food writer for publications like the Michelin Guide, Zagat, VinePair, StarChefs, Bon Appétit, and more. She is the creator of the Michelin Guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. Salazar is also a member of the Newswomen's Press Club of New York and the National Association of Hispanic Journalists. She has interviewed figures from Michelin-starred and World's 50 Best chefs and politicians to undocumented restaurant workers.She is the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Her feature on GoDaddy's School of Hustle is one of the most viewed and highest rated episodes. Salazar was recently a guest on Food & Wine's newest show Beat the Receipt. She has been interviewed on ABC10, NY1, and more. She is currently working on her debut documentary about restaurants during the pandemic.What You'll Learn in this Episode: How Marisel got her start in food media and food writingUnderrepresented communities within the food industry. including undocumented and immigrants in food and other issues in the restaurant industry.Hispanic cuisine - Favorite dishes to make. Favorite Chefs and Latina/os in Food we should know about.On-camera tips for anyone starting out to gain more confidence on-cameraStories about her interviews with world famous chefs; what they like to eat for brunch. Check Her Out Here:Website: http://www.mariselsalazar.comInstagram: https://www.instagram.com/mariselmsalazarArticle on Women's History Month with The Spruce Eats - "2021 Women Culinarians You Should Know": https://www.thespruceeats.com/women-you-should-know-5115144---About Us: Women Who BrunchWomen Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Porque acabamos de celebrar la Navidad en los EEUU, ¡hoy quiero discutir cómo celebramos la Navidad! También, tengo un anuncio sobre el podcast y Language Answers. © 2020 por Language Answers, LLC Música por Master_Service de FiverrFoto de Feliz Navidad para Youtube por aalmeidah de PixabayLos Recursos de Investigación:El Consejo CulturalEl episodio es un consejo cultural :DEl Episodio "What is Advent?" por GotQuestions.org"Santa Clause" película en Amazon"A Visit from St. Nicholas" por CLEMENT CLARKE MOORE"Candied Yams with Marshmallows" por Diana Rattray en The Spruce Eats.com, actualizada el 30 de junio de 2020"Mashed Sweet Potatoes with Marshmallows" por Samantha en AllRecipes.com"Cranberry Relish" por Elise Bauer en Simply Recipes.com"Cranberry Sauce" por Elise Bauer en Simply Recipes.com, actualizado el 18 de noviembre de 2020"Best Ever Cranberry Sauce" por MomOnTimeOut.com el 18 de noviembre de 2018"John Cope's" por Hanover Foods Corporation"Pumpkin Pie Spice" por Savory Spice ShopEpisodios RelacionadosEpisodio 26: ¡Feliz Navidad!

In this episode, Robert and Lisa share fond memories and hilarious stories of the annual making of the Boiled Christmas Pudding hosted by Robert's mother and his Aunt Carol. If the holidays are a time for catching up with old friends, laughter, and taking a respite from the drudgery of every day life, this is the ultimate holiday episode. Between high school and college, I spent a gap year in Japan. There I met Robert, truly one of the funniest and fun-loving people I know. After that year, we stayed in touch as he met and married Lisa. They raise their family in Japan. Our families only see each other every 4 or 5 years. However, as you will hear, those times are as joyful and familiar as if we saw one another every day. Listen to Robert and Lisa Now Highlights of The Christmas Pudding Episode A lot of laughter What is a Christmas Pudding anyway?? Memories of stirring the pudding for good luck Interpreting multiple versions of the same recipe More laughter 4 generations born in 4 different nations A non-food Christmas tradition from Robert's family that deeply affected me Recipes Associated with This Episode On this one occasion, I flexed the rule that podcast guests must share their recipes with our Storied Recipe community. When scheduling our interview, Robert agreed to share. However, when he called his family to get the recipe, they informed him they would prefer to keep it secret. He wanted to honor his family's request and I wanted to respect that. Because the episode was already scheduled and mainly because I REALLY wanted to share Robert's story and humor with listeners of The Storied Recipe, we moved ahead. Here is a recipe that is somewhat similar to Robert's family's boiled Christmas pudding: Traditional Clootie Dumpling from The Spruce Eats  

Right this moment, sit or stand up as straight as you can and reach your arms up to the sky—and then, reach a bit further. Feels good, doesn't it?Now, as you take a deep breath and exhale, let me explain how Pilates, cats and paella are all connected in this week's episode of #thedeliciousstory. In this interview we talk with Pilates Coach Rachel Scholten, who shares stories of how these seemingly-disparate subjects come together in her life full of health, flavor and furry friends. Most importantly, we learn about the significant benefits of stretching and why the practice of Pilates can dramatically improve someone's quality of life. Kitties are discussed as to their importance for Rachel, too, and then we finish up with paella and a trip somewhere sunny for the memorable meal. It's all prrrrrrfectly wonderful, so be sure to listen in.I'll admit, as I do in the podcast, that I knew nothing about Pilates before this interview. I found the backstory of Joseph Pilates particularly fascinating, however. Born in Germany in the late 1800s, Joseph became a prisoner of war in England and first introduced some of his stretching ideas to help convalescing soldiers recover from injuries. Later, Joseph continued to expand his program and developed the machines—called reformers—that aid in stretch and resistance techniques in hospitals.Joseph left Germany shortly before WWII to immigrate to the United States, and eventually established the first Pilates studio in New York City. He enjoyed a following for his program during the 1950s and 60s, and actively promoted the importance of stretching as essential for a healthy life. He was largely dismissed by the medical professionals of the day. Today, Pilates is experiencing a renaissance world-wide with studios like Kneeling Cats Pilates appearing everywhere. People are taking notice that incorporating stretching into daily activity is universally good for daily health and longevity. STRETCH FOR YOUR HEALTHRachel's interest in Pilates came after a major surgery. For her, traditional rehab wasn't yielding results, so she explored this low-impact workout to improve her flexion, mobility and strength. Pilates soon became a way of life for Rachel, and with such favorable results, she decided to study and become an expert to help others. I found Rachel's story exciting because of my limited experience and success with stretching. I've done the occasional pre and post-exercise stretch and have always thought, “This feels great. Why don't I stretch more often?” And then, there was the one time when I injured my Achilles tendon. I was about 30 pounds heavier and almost a decade younger than today, and yet I was convinced that I could jump rope like when I was a kid. Within minutes I did a wonky twist of my ankle and felt the ping! of something in my heel. I limped around for weeks with great discomfort in the mornings and even had to wear inserts in my shoes. Finally, I went to see an orthopedist, assuming I was destined for surgery. The doctor recommended a series of stretches for my calf and thigh which I went home and started immediately. Within just a couple of days, I realized such an improvement that I thought I'd stumbled onto a miracle. It was a thrill to go to the doctor and be given instructions that worked so quickly and without a prescription or procedure! As I've aged, I've realized the value of stretching for overall mobility and strength, but hadn't developed a routine to make it a part of my daily life until recently when I started my new mini-habit each morning. The signs were clear that I needed to get busy taking better care of myself. I noticed I was groaning more when bending over, and picking up my grandchildren yielded rebellion from muscles I'd previously taken for granted. The evidence is everywhere on the internet that stretching is good for you, whether it's Pilates, Yoga or a basic stretching routine of your own design. For a quick list of benefits, check out, “Stretching: 9 Benefits and Safety Tips and How to Start,” over at Healthline.KNEELING CAT PILATESRachel explains how she went from her personal passion for Pilates to the decision to open a studio as well as how she came up with the name Kneeling Cat Pilates. No, there aren't kitties in the studio—I had to ask the silly question—but her fondness for cats and her support for the Animal Rescue League of Iowa is explained in the name. If you appreciate the Animal Rescue Leave, too, and helping to care for animals, you'll enjoy Rachel's creative take on supporting ARL with her business. Kneeling Cat Pilates is nestled in the charming Sherman Hill historic neighborhood of Des Moines. The studio is an inviting space, basking in the light pouring in from the tall windows of this storied building—noted as the oldest row house in Iowa. Rachel offers individual, couple and class programs, and her work with clients is individualized to their needs. She jokes, but in fact it's true that her attention to the specific health concerns for each person is incredibly thorough. Because of Rachel's personal health history, she has earned certifications with additional ongoing training while working with clients dealing with health conditions including Multiple Sclerosis, Parkinson's and stroke. A LITTLE PAELLA OR A LOT?The backdrop for this week's memorable meal story is Barcelona, the charming Mediterranean city in southern Spain. However, it's the impending event for Rachel at the time this meal took place that makes the story especially meaningful. Rachel describes a serving of paella that neither she nor her traveling companions would ever forget. It was significant for its deliciousness—and the quantity.I've not had too many encounters with paella, but what's not to like? The dish includes rice, chicken and a variety of sea food, all brought together and served in a large and shallow pan. Paella has a rich history that speaks to multi-cultural influences—in this case of the Romans and Moors—which each ruled in Spain over the centuries. I found this wonderful and concise history over at The Kitchen Project if you'd like to learn more. Also, if cooking paella sounds like something you'd like to try, here is a recipe over at Food and Wine.It wouldn't be Delicious Story interview if I didn't ask about kitchen mishaps, and Rachel shares a humorous one. Here's a resource by Spruce Eats if you ever have need of it for cooking meals up in high altitudes. TO STRETCH IS SIMPLE, BASIC, WORTH ITRight now, as I write this sentence, I'm sitting (which I do a lot since I write). I can feel my muscles growing shorter, my bones resting on one another, all settling like a house and just waiting for the cracks to appear. The analogy works for describing the human body. The muscles are attached to the bones, and all of it holds us up. It's exciting that doing something so basic like stretching can noticeably improve health if we simply reach up and do it. But if you cannot stretch alone or are looking for ideas and encouragement to build a routine, then check out Kneeling Cat. It will be worth your time. I'll keep you posted on our experience, as both my husband and I plan to go in and check out Rachel's studio in the next week or so. No need to wait on my report, however, if you are ready to reach for better health. You can contact Rachel right away. And if you live outside of Des Moines, Pilates is available most everywhere.

It's a story sure to spark your imagination (and perhaps inspiration), because that's what Nikki Schneider's The Whimsical Wine Trailer is all about. This week on #thedeliciousstory, we discover what happens when a visionary entrepreneur turns an idea into the rolling reality of a business. We begin by learning the hoops and logistical issues Nikki navigated on her way to establishing a mobile wine bar. Although family and friends were supportive, there were skeptics—but Nikki explains how she kept to her goal and tapped her personality to turn obstacles into achievable challenges. Now, two years in, she and the Whimsical Wine Team are on the road all over Iowa, commissioned to bring the party to a wide variety of venues. They've been hired in for everything from small intimate affairs such as weddings to larger outlets for town celebrations and high-profile organizational events. The possibilities of the perfect fit for hiring The Whimsical Wine Trailer are limitless within the Iowan borders, and that is just as Nikki intended it. She loves the small-town communities of Iowa and made it a point to feature Iowa wines as a signature beverage as one more way of supporting the state. The beauty of the Whimsical Wine trailer is that it arrives and unpacks with all the amenities needed to provide a memorable experience for guests. CREATING EXPERIENCE IN THE DETAILSNikki concedes the impetus behind the Whimsical Wine Trailer had a lot to do with her preference to savor special times. She feels it's important to relish the details of a moment, to slow down and be aware of the setting, the conversation, and of friends and family. It was that value of shared memorable experiences that helped shape Nikki's vision and keep her going even when there were setbacks. Nikki's taste and creativity have shined through in The Whimsical Wine Trailer, too. Her fanciful flair for refurbishing furniture and home décor have been noted by guests. After the continued feedback of visitors, Nikki has also launched a brand-new venture she announces on this episode. FONDUE TRADITIONNikki details a lovely story of the fondue meals with family that began with her grandparents, who introduced the concept of it to her as a child. As she described their version of fondue, I wondered how it was that her rural Iowan grandparents became fans of it in the first place. Nikki pointed out that fondue became a fad in the United States during the 1970s, which jarred my memory of its popularity back then. I'm most familiar with the cheese version of fondue which Peggy Trowbridge Fillippone over at The Spruce Eats explains originated in the Swiss Alps during the 1800s. People needed a way to prolong the use of stale bread and hardened cheese and came up with this communal method for a meal.The cheese fondue is usually made with white wine as a base and a good melting cheese such as Gruyere, then brought together in a pot kept heated over a Bunsen burner. From this pot, diners can dip pieces of bread into the bubbling mixture, and later bits of meat and vegetables as well, each bite-sized morsel covered in warm, melted cheese. Nikki explains that her family's tradition is more of an Asian hot pot style fondue with the shared pot housing grease or seasoned broth for cooking meats and vegetables. Diners drop in pieces of meat and vegetables and then wait a few minutes for them to cook before retrieving them with fondue skewers to enjoy. If you're ready to give this version a try, I found this recipe waiting for you over at Oh So Delicioso. Recently my husband David, daughter Alexandra and I ate a cheese fondue at a local Des Moines favorite called The Cheese Bar. I'm a bit squeamish about the sharing of food when it involves double-dipped chips or offering a bite from one's plate. The germ factor freaks me out. At the time we ate the fondue, my spouse and daughter, who recognize my phobia, allowed me to ponder the proper etiquette required to avoid germ transference during the meal. It turns out there are some “rules” to be observed and I found this nice piece covering them over at Curiosity. The most significant of the points is to be certain NOT to take food to your mouth directly from a fondue skewer. Rather, one can push food off the skewer onto their plate and eat it from there. Now don't you just feel good knowing that bit of information for the next time you eat fondue? Of course, you do! FIND THE WHIMISICAL WINE TRAILER NEAR YOU!It is a marvel when someone is able to bring together disparate things and create something new and fresh—even better when it turns out to be something people didn't even realize they needed. Nikki has managed to do just that. Who amongst us doesn't appreciate an opportunity to enjoy time together with the ambiance of a charming backdrop under the Iowa sky? If this sounds like the perfect setting for you, then you'll want to follow Nikki and the Whimsical Wine Team on their FB page. She alerts fans as to where and when you can find The Whimsical Wine Trailer and interesting details about the antics of operating this unique business.

Hey everyone, Welcome to episode 93! Sangria is a delicious, fruity, and refreshing beverage.  Nice and easy to make yourself or buy as a pre made mixture from your favourite bottle shop.   The Recipes for the two Sangria's we made are here.  Both recipes were taken from The Spruce Eats website then adjusted a little for my personal preference. The first Sangria (Red): https://www.thespruceeats.com/classic-spanish-sangria-recipe-3083123 1 orange (sliced) Juice of 2 oranges 2 lemons (sliced) 1/2 cup sugar (adjust the amount up or down depending on preferred level of sweetness) 2 (750 ml) bottles red wine (Spanish Tempranillo is a good choice) 2 ounces triple sec 1/2 cup brandy 24 ounces of Soda Water 2 trays of ice (or enough to fill punch bowl) White Sangria: https://www.thespruceeats.com/simple-white-wine-sangria-recipe-3511043 1 bottle of Riesling  2 Apples cut into small pieces 3 oranges (cut into wedges; or 1 cup orange juice) 1 lemon (cut into wedges) 1 lime (cut into wedges) 2 ounces brandy 24 ounces of non alcoholic ginger beer. Thanks for listening!   Facebook: www.facebook.com/agooddroppodcast Instagram: @agooddroppodcast Email: agooddrop@gmail.com Website: www.agooddrop.com.au

I first knew Mariah Jade to be an artist and a person who splits her time between Mexico and the States. I also knew she works at the The Great Frame Up in West Des Moines, providing framing services and assisting with social media outreach. One new detail I didn't realize until we talked on The Delicious Story, however, is that Mariah is a quintessential fan of coffee shops. And the why behind it is one of many stories we learn about Mariah Jade in this episode.It turns out Mariah spends loads of time in coffee shops, both in the States and in her other home in Mexicali, Mexico. For those fellow artists, you may already realize the symbiotic relationship between artists and coffee, but I didn't get the connection right off. Mariah does have preferences when it comes to the independent shops here in Des Moines, Iowa. She frequents many and spends hours in them. But one, in particular, is her first and most important coffee shop. You'll discover why the unassuming location at the corner of 42nd and University stands out for her. For this episode of The Delicious Story, we are nestled in the coffee shop at our local Barne's and Nobel in West Des Moines, where Mariah's artwork is currently on display. COFFEE SHOP HISTORYTo be clear, we did not discuss coffee, specifically—the flavors and roasts—but talked instead about the significance of the brick-and-mortar locations themselves. These are spaces where so many of us set up and work in our office-away-from-home. And with how busy these spaces tend to be, day and night, I'm sure many of us wonder where we every hung out before coffee shops came along. A quick internet dig brought up an article by Sean Paajanen on The Spruce Eats. He takes us on a quick tour with highlights of how we came to this point in our coffee shop-filled world. It all started with abandoned bags of coffee left by the Turkish, who fled a conflict in Vienna in the 1400s. Those bags were the impetus for the Europeans to adopt the beverage and spend the next couple hundred years integrating it throughout their daily norms. Fast forward to 1946 when someone named Gaggia invented the first espresso piston machine, which upped the game for coffee and the variety of options to enjoy it. No longer just a beverage served at coffee houses with a primary focus of food (think diner), coffee shops became a thing for every time of day, and modern coffee connoisseurs were born.The first Starbucks opened on the West Coast in 1971, and from there the expansion of coffee shops, particularly independent shops, across the U.S. continued. Des Moines saw our first independent shop in about 1993 when Zanzibar's Coffee Adventure opened on Ingersoll. It's hard to imagine where we'd meet and often work if it weren't for coffee shops today. For Mariah, the coffee shop space is where she does a great deal of her preparation, considering her next art projects and managing the marketing piece of her business required to keep her art in front of the public. MARIAH TELLS OF A LOVE STORYAfter completing high school, Mariah took a bold step to channel all her skills and knowledge into becoming an artist. Deciding to be a working artist is not for the faint of heart, it's true. An artist has to love what they do AND be business savvy to earn an income. You'll learn how Mariah has worked to do all of this, as well as her preferred mediums for the pieces she creates in this Delicious Story show. From art, we delve into talking coffee shops and how Mariah splits her life between Des Moines and Mexicali, Mexico. Mariah provides a sense of the energy of a border city and how blurry the experience can be in these communities that line the U.S. and Mexico. I ask Mariah to share her family story, which turns out to be one of both courage and immense love. You'll hear from Mariah how she and her husband had to make tough decisions, which were even more difficult in the current climate of immigration in our country today.WHAT COFFEE SHOPS MEANAll of these thoughts of borders gives me pause to reflect on the small worlds where we dwell in our everyday life—the places we call home. For me, that has been the radius of about 10-miles from my house in Des Moines, Iowa for more than 40 years. It is comforting to head to the local haunts and coffee shops nearby and sit amongst the people I casually know, where I feel deeply connected. We hang out together at our separate tables with the clattering cups, the clang and whoosh of the espresso machine underscoring our conversations or work.However, there is a universality of the coffee shop experience that has no boundaries. Whether the shop is in the Midwest, the West Coast or in another country such as Mexico, the components of the espresso machine and hum of conversation are much the same. We can feel a sense of home because the experience is similar no matter where we happen to be. Mariah knows this first hand because she has chosen a life where part of her time is in Des Moines and the other part in Mexicali to be with her husband. The day will come when they can move between the two countries together. And when that happens, they'll enjoy the truest representation of home in being with the people they love most. Until then, and onward after the fact, Mariah will be creating art and sharing it with her expanding audience.

We split forces these past two weeks to catch Plastic Orchid Factory's Digital Folk at Spazio Performativo and Good Women Dance Collective's new full-length presentation of The Signal at their annual Convergence showcase. And, we begin our lament on the announcement that Vue Weekly, the city's last bastion of dedicated print arts media, will cease production at the end of the month (sniffle). Get the kleenex, noses are running. As promised, here's a recipe for Mulled Wine, courtesy of The Spruce Eats. Stay warm, and enjoy! Also, note that there is some adult language in this episode. I Don't Get It is a proud member of the Alberta Podcast Network, powered by ATB. https://idontgetityeg.com/wp-content/uploads/2018/11/IDGI-S5E10-Full.mp3★ Support this podcast on Patreon ★