Podcast appearances and mentions of Stephanie Alexander

“I'm chaos” - Maggie Beer Cook, food author, restaurateur, entrepreneur, public figure, and champion of Australia's ageing population Maggie Beer AO epitomises life force.After a miraculous recovery from a life-threatening fall, she continues to be a huge part of our great culinary Australian story.In this episode, Savva joins Maggie at her home in the Barossa Valley while the scent of dampened fig and persimmon trees and the songs of magpies and currawongs travel through the door. Their conversation travels through her 53 years in South Australia, her influence in Australian society, the early days of meeting her husband Colin and their successful businesses and marriage, her daughter Saskia's legacy, and her enduring relationship with Stephanie Alexander, plus so much more. This episode was recorded on the 9th April 2025Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I can remember walking down Lygon Street and smelling the dope in the air and thinking, this is just crazy" - Tony Tan One of Australia's most respected chefs, food writers, and teachers, Tony Tan trained at La Varenne in France and Leith's School of Food and Wine in England. He's owned and cooked at Shakahari in Melbourne and Tatlers Cafe in Sydney, presented The Food Lover's Guide to Australia, and guested on Anthony Bourdain's No Reservations where he told Mr Bourdain that he was scared of him because of his frequent dropping of the F-word.A Renaissance History and Chinese Language graduate he is fluent in several languages - learning French just so that he could read French cook books…which make up some of the 3,000 in his collection. On the menu is; mum's famous roast chicken, sister's famous laksa, coconut cream pie, and potatoes in Trentham, and his latest cookbook Tony Tan's Asian Cooking Class will revitalise your connection to the melting pot of Asian cooking.Tony's social cause is the wonderful Stephanie Alexander's Kitchen Garden Foundation.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On the fourth day of Christmas my true love gave to me - Stephanie AlexanderOn the menu is a feast of reminiscence; Nouvelle Cuisine, daily life in the kitchen, winning “A Feast of Pheasant” competition, the final night of Stephanie's restaurant, and Stephanie's love of the kitchen above all. Like this? Listen back to the full episode and tell your friends about us!Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Annie Smithers is a celebrated French chef in Australia who has achieved a wonderful work life balance living in the country French style, growing her own produce from paddock to plate! Starting out in the early 80s in the kitchens of the famed Aussie restauranteur Stephanie Alexander, Annie has an amazing knowledge of French cooking, with its intricate techniques and traditional dishes. I love Annie's passion for working with the terroir when making up a menu. I also adored chatting with her about the history of food in France as well as nattering on with our observations of the evolution French life and how we connect with it here in Australia too. She has a wealth of knowledge, telling me all about particular breeds of chickens, about how the power of food creates memories, about various regional French dishes and cooking techniques including fabulous French sauce-work, about the temptation to buy a château on Instagram, just discussing the evolution of a quieter French life. For Annie's French way of life it is all about the French food that brings people together! Tune into to escape to France and share the joy with us.**Note this episode was recorded onsite at Annie's home at Babbington Park. Patience with the sound will be required momentarily at the start, with the regular high Loulabelle's sound quality returning after the first few minutes.**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

Stephanie Alexander has made an indelible mark on Australia's food culture. She makes her recipe for twice cooked soufflé as her last supper and reflects on the role food has played in her life.

That's it for season four of Three Food Memories. Savva's off to take a short break and catch some sun before returning for season five where you'll hear from designer Yasmine Ghoniem, Vanity Fair's Robert Risko, author and lawyer Mohsin Zaidi, as well as legendary newsreader Chris Bath. In the meantime don't forget to check out the back episodes. Get cooking with Stephanie Alexander, Nat's What I Reckon and Christine Manfield, have a lol with Sam Simmons, Bianka Ismailovski, and Jennifer Wong, and your art and architecture fix with Ken Done, Sally Scales, and Tim Ross. There are more than 40 episodes to check out so that should keep you busy till we're back on July 23rd. Can't wait to see you then! To find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

In this once-in-a-lifetime experience, Savva sits down with the incomparable Stephanie Alexander AO, at her home in inner-city Melbourne. Stephanie's impact on Australian cooking is nothing short of legendary. Her books read like culinary poetry, enticing readers with every page turn, but her influence extends far beyond the kitchen. From professional chefs to home cooks, her work has woven itself into the fabric of Australian culture and into shaping today's youth with her Stephanie Alexander Kitchen Garden Foundation.Share the moments that shaped Stephanie's passion for food; from her formative years in the kitchen with her mum, to the UK, France and back again, her experiences are second to none. Stephanie has lots to be grateful for, but as she says “be prepared to listen and to compromise”. Please enjoy listening as much as Savva enjoyed spending time with Stephanie. (p.s. there was an incident of sorts where Savva's microphone didn't work, so he was speaking into his phone and so he sounds a bit funnier than usual. Please excuse him, it will never happen again.) To find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

We're taking a short break before returning with season four on Tuesday the 30th of April with New York Times bestseller Johann Hari. Put it in your diary because we'll back it up with Tim Ross, Ken Done, Jo Malone, and Australia's most adored cook, Stephanie Alexander too.  In the meantime don't forget to check out the back episodes - sing along with Natalie Imbruglia and Jessie Ware, get your paint on with Sally Scales and Michael Zavros, and laugh your head off with Kathy Lette, Melanie Tait and so many more. P.S.  You've still got time to vote for Three Food Memories to be included in the SXSW Sydney festival this October – sxswsydney.com To find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

We recently had the pleasure of sitting down with Stephanie Alexander, CEO of Boost LLC and co-founder of govmates. Dive into Stephanie's entrepreneurial journey, her innovative approach to matching government contractors, and the unique challenges she navigates in the federal contracting realm. The heart of this episode is about Stephanie's personal battle with breast cancer and how she navigated one this unforeseen challenge as a business owner and leader for her two companies. Discover how Stephanie's clarity on priorities and reliance on her team have not only propelled her businesses forward but also offered profound life lessons. This episode is a testament to the power of a strong team, adaptability, and the enduring spirit of a determined leader. ----- Join our Coaching and Training Platform Today! - Our clients have won more than $14.6 Billion in contracts - Over 24K government contractors trained - Every document, strategy guide, and template you need - More than 150 video trainings - Email Support - Monthly Inner Circle Live Q&A Call Go check out this special offer today at https://federal-access.com/gamechangers

Recorded at the Australian Chamber Orchestra's Studio at Walsh Bay on February 22nd, Savva sat down with the one and only Nat's What I Reckon - the young, male, tatted, pierced version of Stephanie Alexander, who has changed the eating habits of a generation.As Nat shared his three food memories; quarantine sauce, lasagna, and a Sustagen popper - delicious versions of the memories were served to the audience, so please excuse the sounds of cutlery and drooling in the background. Nat is as vulnerable as he is funny, and this episode is full of laughs, tears, and yes, lots of cussing. If you're not a fan of the f-word, you might have to squint your ears a bit. Nat's social cause is Beyond Blue's Big Blue Table initiative - bigbluetable.com.au. Because, as Nat says “if you don't have conversations around mental health, you're f*cked”. Produced and edited by Lauren McWhirterOriginal score by Russell TorranceTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

Giuseppe Castellano talks to Stephanie Alexander-Jinks, co-owner and agent at The Artworks Illustration Agency, about Stephanie's transition from illustrator to agent; what stands out to her—positively and negatively—in portfolios; what illustrators can do to increase their chances for success; and more.

Her Melbourne restaurant Stephanie's changed the local restuarant scene. Her kitchen guide The Cook's Companion was an international bestseller, and she has just published her 18th book. Hear how she changed Australia's food scene, how being a librarian helped her and why doing the little things well is important in any business.See omnystudio.com/listener for privacy information.

Doyenne of Australian home cooking, culinary icon and prolific cookbook author Stephanie Alexander on the virtues of vegetables and simplicity and why curiosity, not moralism, will expand young palates.

The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. Find the recipe for Stephanie Alexander's zucchini pickles here. Other things we do: Squiz Shortcuts - a weekly explainer on big news topics Squiz Kids - a news podcast for curious kids. Age-appropriate news without the nasties!

Welcome to this week's episode of "The Age of Geek" podcast! Join your hosts Marlee, Steph, and special guest Stephanie Alexander as they journey into the mystical world of Geralt of Rivia, affectionately known as Papa Geralt or Daddy Witcher, in Volume 1 of the highly anticipated 3rd season of "The Witcher" TV show. In this captivating installment, Geralt, Ciri, and Yennefer's fates become entwined, leading to thrilling character developments, a rich tapestry of mythological elements, and intricate political intrigues that set the stage for a gripping storyline. But wait, there's controversy! The decision to cast a different actor as Geralt in future seasons has sparked heated debates among fans, putting their loyalty to the test. Can this new portrayal live up to the iconic character we've come to love? Throughout the discussion, our hosts explore the complexities of Season 3, pondering what the last three episodes have in store for our beloved characters. Will crucial plot threads be satisfactorily wrapped up? Will Geralt finally grace us with a toothy grin? There's so much to unpack! So, whether you're a seasoned Witcher fan or a newcomer to this captivating world, tune in and join the discussion on the Age of Geek Discord at discord.ageofgeek.com. Share your thoughts on Volume 1, your predictions for the future, and your hopes for Geralt, Ciri, and Yennefer. Get ready for an episode filled with thrilling analysis, delightful banter, and exciting speculations. The adventure awaits, so grab your potions and prepare for an epic journey into the world of "The Witcher"! Hosted on Acast. See acast.com/privacy for more information.

Culinary icons Stephanie Alexander AO and Maggie Beer have inspired generations of home cooks and fundamentally transformed how we think about food. They reflect on their decades-long friendship, and their partnership in running a cooking school for Australians in a medieval villa in Italy. They also talk about their influential books on preparing, cooking and savouring delicious food, including their co-authored Tuscan Cookbook, which was recently optioned to be made into a feature film. They are joined on stage by cook, writer and presenter Adam Liaw. This episode was recorded live at the 2023 Sydney Writers' Festival.   If you enjoyed this episode, please rate and follow our channel.  Sydney Writers' Festival podcasts are available on all major podcast platforms.  After more? Follow Sydney Writers' Festival on social media:Instagram: @sydwritersfestFacebook: @SydWritersFestTwitter: @SydWritersFestTikTok: @sydwritersfestSee omnystudio.com/listener for privacy information.

A vigil was held at Camp Greene Park on Sunday to remember a woman who was killed nearly a week ago. Family and friends honored Tyra Crosby, the 25-year-old woman who died after being shot on Tuesday, July 18 at a home on Porter Street.  According to the Charlotte-Mecklenburg Police Department, Stephanie Alexander, 51, came home to find Crosby in her home early when she shot and killed Crosby. Crosby's family told WCNC Charlotte that Crosby was invited over by Alexander's husband.  One by one, Crosby's loved ones shared stories and memories. They described her as a beautiful soul and an angel that will watch over everyone.  “But I am so grateful for whatever god sent her to do, she accomplished that mission," Hoskins said.  READ MORE: https://www.wcnc.com/article/news/local/community-holds-vigil-in-honor-of-woman-shot-and-killed-in-northwest-charlotte-north-carolina-tyra-crosby-stephanie-alexander/275-67bcfc7b-dfbf-47fb-a038-d8c6474d030d The White House on Thursday expressed deep concern about the well-being of a U.S. soldier who bolted across the heavily armed North Korea border earlier this week as North Korean officials have yet to respond to U.S. requests for basic information about the AWOL soldier. The history of rough treatment of Americans detained by North Koreans — including the 2017 death of a 22-year-old student after he was flown home in a vegetative state after 17 months in captivity — is top of mind as U.S. officials seek answers about Pvt. Travis King. READ MORE: https://www.wcnc.com/article/news/nation-world/north-korea-us-soldier-across-border/507-a6a73bd3-e0a6-4c33-98d4-f017cdcef368 Watch Wake Up Charlotte each weekday morning from 4:30 to 7 a.m. on WCNC Charlotte, and as always, join the conversation on social media using #WakeUpCLT! 

A vigil was held at Camp Greene Park on Sunday to remember a woman who was killed nearly a week ago.Family and friends honored Tyra Crosby, the 25-year-old woman who died after being shot on Tuesday, July 18 at a home on Porter Street. According to the Charlotte-Mecklenburg Police Department, Stephanie Alexander, 51, came home to find Crosby in her home early when she shot and killed Crosby. Crosby's family told WCNC Charlotte that Crosby was invited over by Alexander's husband. One by one, Crosby's loved ones shared stories and memories. They described her as a beautiful soul and an angel that will watch over everyone. “But I am so grateful for whatever god sent her to do, she accomplished that mission," Hoskins said. READ MORE: https://www.wcnc.com/article/news/local/community-holds-vigil-in-honor-of-woman-shot-and-killed-in-northwest-charlotte-north-carolina-tyra-crosby-stephanie-alexander/275-67bcfc7b-dfbf-47fb-a038-d8c6474d030dThe White House on Thursday expressed deep concern about the well-being of a U.S. soldier who bolted across the heavily armed North Korea border earlier this week as North Korean officials have yet to respond to U.S. requests for basic information about the AWOL soldier.The history of rough treatment of Americans detained by North Koreans — including the 2017 death of a 22-year-old student after he was flown home in a vegetative state after 17 months in captivity — is top of mind as U.S. officials seek answers about Pvt. Travis King.READ MORE: https://www.wcnc.com/article/news/nation-world/north-korea-us-soldier-across-border/507-a6a73bd3-e0a6-4c33-98d4-f017cdcef368Watch Wake Up Charlotte each weekday morning from 4:30 to 7 a.m. on WCNC Charlotte, and as always, join the conversation on social media using #WakeUpCLT! 

Stephanie Alexander AO is regarded as one of Australia's great food educators. Her reputation has been earned through her thirty years as an owner-chef in several restaurants, as the author of 17 influential books and hundreds of articles about food matters, and for her groundbreaking work in creating the Stephanie Alexander Kitchen Garden Foundation. The Stephanie Alexander Kitchen Garden Foundation provides inspiration, information, professional development, and support for educators to deliver pleasurable food education to children and young people in Australia.See omnystudio.com/listener for privacy information.

What better way to celebrate Stephanie Alexander's latest cookbook, Home, than with an intimate conversation at award-winning restaurant and winery Montalto. Hear Alexander reflect on her unparalleled five-decade career as a cook, writer and restaurateur, and the legacy she has built for generations of professionals and amateurs in kitchens around the country. This event was recorded on Thursday 21 April 2022. Presented in partnership with Montalto. The bookseller for this event was Antipodes Bookshop and Gallery Featured music is Living in a Fantasy by Pulsed.Support the Wheeler Centre: https://www.wheelercentre.com/support-us/donateSee omnystudio.com/listener for privacy information.

Can't we all just get along? Join Mohawk Matt as he goes head-to-head in a friendly debate with Stephanie Alexander from govmates about certain stigmas and stereotypes between government employees and contractors. Let us know what govcon topics we should debate next. You can connect with govmates and with Stephanie on LinkedIn.

It's Spooky Season! Cutscenes and Cupcakes the podcast (fellow member of Age of Geek Media) is here to tell us all about their favorite genre of video games: HORROR! Long-time friends of the show, Brian and Stephanie Alexander join in the discussion of what makes a good horror game. Is it the monsters, location, soundtrack, lack of defensive weapons, or all of the above? Listen to hear more about each of our favorite horror video games. Some of the games we mention include:Dead By DaylightUntil DawnResident EvilSCP: Containment BreachCastlevaniaThe QuarryAnd More!Tell us more about your favorite horror games or some that weren't so good. Hosted on Acast. See acast.com/privacy for more information.

Today, we're discussing Pharmaceutical Sales. I'm imagine you've wondered, what do they talk about with the doctor? Well I've learned that they are critical for promoting innovation in medicine. They work hard to analyze complicated disease states and illuminate key differences in medicine for healthcare professionals that will lead to better long-term outcomes for you, the patient. They have a continuous thirst for knowledge and many are passion driven by family and friends who dealt with pain from an illness.Today, I am elated to speak with Stephanie Alexander, a 15 year veteran in Pharma Sales. She started off as a sales rep and over her career has served in a wide range of roles that include National Trainer, District Manager & most recently Associate Director working on groundbreaking innovation in genetic mutations. She's loved the opportunities afforded to her through her career and now has evolved into a Career Coach helping others see the benefits of using their talents in pharma sales. She's here to pull the curtain back and demystify what these people in suits do. It's a pleasure to learn and speak with you today. Welcome!

Stephanie Alexander, partner and co-founder of GovMates and founder/CEO of BOOST, joins host Mark Amtower on this week's Amtower Off Center to discuss some caveats for small businesses entering government contracting and innovation in the GovCon market.

Legendary food writer Stephanie Alexander talks about the major film adaptation of 'The Tuscan Cookbook' (which she and Maggie Beer wrote over 20 years ago); John provides a market produce update from Queen Vic Market; and Aleksis, Executive Chef from Matilda 159 Domain, lets us know what's cooking - and also what to do with truffles. With presenters Cam Smith and Kent Goldsworthy.Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

Stephanie Alexander is one of Australia's most prominent food educators. Her 50 year career includes being the owner-chef of several restaurants, the author of books and countless of articles about food matters. She has been awarded the Order of Australia - and has done groundbreaking work in creating the Stephanie Alexander Kitchen Garden Foundation. Home is Stephanie Alexander's 19th cookbook and it contains more than 200 recipes as well as ten essays. She will share some recipes suitable for summer dining.

Stephanie Alexander joins us for our third episode, where she talks about her journey as a black female professional in the world of powertrain and automotive engineering at Bosch. In this episode, Stephanie runs us through her thought process behind taking her course at university and the motivations behind it. We also discuss her current projects, the challenges she's faced and combatting ‘imposter syndrome'. We also touch on her recent work as a ‘hydrogen ambassador' at Bosch Engineering - tapped as the industry's most interesting new potential fuel source.  Stephanie's passion for her work, and specifically her goals to reach the F1 is clear and by doing so - she hopes to inspire future generations, and women of colour especially, to take up engineering.

Part 2 of the recent Live Show in Canberra Karinya House  The Beatles: Get Back | Trailer | Disney+   The Best of 2021 Books - Non Fiction   Sales (5.00) Fully Human A new way of using your mind by: Steve Biddulph (6.00) These Precious Days by Ann Patchett (7.00) Heartsick by Jessie Stephens   Crabb (8.00) A Writing Life - Helen Garner and Her Work by Bernadette Brennan (11.00) She is Haunted by Paige Clarke (11.30) Love and Virtue by Diana Reid   Mentioned (4.00) The Luminous Solution - Creativity, Resilience and the Inner Life by  Charlotte Wood (10.00) The Remains of A Day by Kazuo Ishiguro (11.00) Night Blue by Angela O'Keeffe (12.00) After Story by Larissa Behrendt   TV and Film   Crabb (14.00) Total Control | iView (15.00) The Mysterious Benedict Society | Disney+ | Trailer   Sales (15.30) Bo Burnham: Inside | Trailer | Netflix (16.00) Call My Agent | Trailer | Netflix   Mentioned  (17.00) Girls5Eva | Stan | Trailer (17.20) Luc Longley: One Giant Leap Part 1 | Part 2 (18.00) We Are Lady Parts | Trailer | Stan   Podcasts   Sales (18.00) Exterior Night Jungle Rain (w/ Michael J. Fox) on Literally! With Rob Lowe | Apple Podcasts | Spotify     (18.30) Trashy Divorces S9E2: Hopelessly Devoted To You | Olivia Newton-John & Jessica Simpson and Nick Lachey (19.00) Greenlights by Matthew McConaughey on Audible   Crabb (23.00) Bad Blood: The Final Chapter Podcast (25.00) The Sure Thing Podcast by Angus Grigg   Mentioned (20.00) Putting the Rabbit in the Hat by Brian Cox (21.00) On “Succession”, Jeremy Strong Does Not Get The Joke by Michael Schulman   Cooking   Sales (27.00) Simple by Yotam Ottolenghi  (28.00) The Cooks Companion by Stephanie Alexander and Earl Carter (28.20) Karen Martini's roasted lemongrass and turmeric chicken   Crabb (29.00) Ligurian Focaccia by Samin Nosrat    Life Experience   Crabb (33.00) The Picture of Dorian Gray by Sydney Theatre Company (34.00) Pam Ayres - "Oh I Wish I'd Looked After Me Teeth" | YouTube (35.00) Octopus at Pearl Beach    Sales (33.00) The Picture of Dorian Gray by Sydney Theatre Company   Instagram (40.00) @accidentalwesanderson (41.00) @houseofhackney (42.00) @stephtisdellcomedy (43.00) @tinypricksproject (44.00) @amysgrandpacat   Produced by DM Podcasts See omnystudio.com/listener for privacy information.

Ep. 67 Stephanie Alexander AOStephanie Alexander is a food pioneer having been an enormous influence on our food culture since the 1960's. She's been a restaurant owner/chef for 30 years and has written 19 books (19 books!) and many, many articles. Her fifth book, The Cook's Companion has been described by Nigella Lawson as one of her most prized and consulted cookbooks and she went on to say, ‘if I could have only one cookbook for the rest of my life, it would have to be this one.' I don't think you can get higher praise. From my perspective, The Cook's Companion is like Neil Diamond's album, Hot August Night – every home has a copy and that says it all. She has just released her 19th book, ‘Home', and, I can speak from personal experience  in saying, it's a cracker. Stephanie's work in the design and establishment of schools based learning programs promoting improved food and eating choices for children, she thinks of as her most important work and it in fact earned her an appointment as on Officer of the Order of Australia. She tells me this may well be the last cookbook she writes. I don't believe it. Her energy and enthusiasm and love of life will not allow her to put her feet up - as I foolishly suggested. Head to the link in my bio to listen to this national treasure.The link to Stephanie's books, including the latest, 'Home':https://www.stephaniealexander.com.au/books/#Reallyinterestingwomen #RIW #stephaniealexander #home #thecookscompanion #australianchef #nationaltreasure #womensagenda #futurewomen #profoundwomen #womenofinfluence #womenofimpact #womenintheworld #extraordinarywomen #womensequality #generationwomen #womensleadership

Stephanie Alexander on 'Home' her latest cook book from the chef who has made a significant impact on our food landscape.

Stephanie Alexander, Speaker

Stephanie Alexander, Speaker

Stephanie Alexander, Speaker

Today on the podcast, we are graced with the highly cultivated holistic healer; Erin Lovell Verinder for an intimate discussion around her devotion to the plant path, the world of herbalism, and why we are witnessing a timely resurgence of this revered profession of healing. A Herbalist, nutritionist, energetic healer, mentor, and author of two incredible bodies of work, Erin's the kind of woman that leaves you wondering; How does she do it all? Birthed consecutively amidst a pandemic, Erin's books, Plants For The People (Thames & Hudson 2020) and The Plant Clinic (Thames & Hudson 2021), are modern classic guides to the world of plant medicine and herbalism, endowed with elegant visual codes of your favourite coffee table book. This is the second time we've had Erin on the podcast, and we're so thrilled to have her back. Both versed in the love language of plant medicine, this conversation between Tahnee and Erin is a celebration of herbalism, filled with nuance and some progressive insights on not gendering herbs through their application. Erin discusses what she calls her pillars to thrive, supporting the immune system during the pandemic, and the profound effect of having a gentle approach to healing and detoxing. A remembering, a becoming, and unfolding of the world of holistic herbal healing; This episode is one for everyone. Tune in.      "You have to be a savvy business owner as well. I've had different iterations of having a healing space, my own multi-modality wellness space, which sold and successfully ran for many years. Then being a head-practitioner at a busy, busy clinic in Sydney, and then being digital and writing books. I've had all these different iterations, and it's given me a lot of perspectives. But there's a lot of things I wished that I knew when I came out, and if I can help people in that way, I'm really excited to do that because it's a big job".     - Erin Lovell Verinder      Tahnee and Erin discuss: Immunity protocols. Drop dosing for kids. Herbal remedies for kids. The gendering of herbs. Detox and cleansing culture. Viewing fear as a mental virus. Herbs as the people's medicine. The matriarchal lineage of herbalism. The process of healing and becoming. Knowing yours, and your child's constitution type. Healing the gut; An energetic core of our constitution.     Who is Erin Lovell Verinder? Erin is a fully qualified Herbalist, Nutritionist, and Energetic Healer who has worked in the healing realms for twenty-one years. Erin holds a Bachelor of Western Herbal Medicine, an Advanced Diploma of Nutritional Medicine, and a Diploma of Energetic Healing and is a member of the (ATMS) Australian Traditional Medicine Society. Walking the plant path, Erin is a woman in tune with the natural world. On a full-hearted mission to educate, assist, and up-level how we can all heal with the rhythms of nature. Marrying the wisdom and philosophy of naturopathic medicine as the golden compass to treat the whole- not just the symptom is the pure guiding force in Erin's practice. Getting to the roots of ill health is the solid intention and directive of her work. Through her practice, Erin addresses the drivers and encourages the body to gently return to balance, using food as medicine, medicinal plants, lifestyle changes, functional testing, and energetic healing; Delivering a wholesome, high vibrational experience. Erin has written two phenomenal books: Plants For The People (Thames & Hudson 2020. The Plant Clinic (Thames & Hudson 2021).   CLICK HERE TO LISTEN ON APPLE PODCAST    Resources: Erin's Instagram  erinlovellverinder.com The Plant Clinic Book Plants For The People Book Plants For The People SuperFeast podcast   Q: How Can I Support The SuperFeast Podcast? A: Tell all your friends and family and share online! We'd also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher, CastBox, iHeart RADIO:)! Plus  we're on Spotify!   Check Out The Transcript Here:   Tahnee: (00:00) Hi, everyone. Welcome back to the SuperFeast podcast. We have one of my favourite guests. You're Mr. Guest of the show now, Erin. Erin Lovell Verinder, who is a beautiful Herbalist, she's also an author, and we're here really today to talk about her new book, The Plant Clinic, which has already gotten pre-discussed in my house. It's, again, a stunning book, but also a really practical manual. Even for someone who's like trained in herbalism, I'm using it all the time because it captures all these protocols and concepts and ideas in this really beautiful and succinct way. I want to congratulate you on your new baby. Well done.   Erin Lovell Verinder: (00:39) Thank you so much. That's so sweet.   Tahnee: (00:42) Yeah, and welcome back to the show. It's great to have you.   Erin Lovell Verinder: (00:44) Thank you for having me.   Tahnee: (00:45) Yeah, I'm so happy to have you here. Your first podcast was one of the most popular, so it's really great to have you.   Erin Lovell Verinder: (00:51) Oh, that's so sweet.   Tahnee: (00:52) Yeah, I know. We're like aww. I think people just love... and that's something we've always been really passionate about is like, yeah, it's great to buy products and we love that you can buy SuperFeast from the shelf or whatever. But when you start to make your own herbal medicines, I think there's something, I don't know, that connects you to herbalism in a different way and connects you to the energy of the plants in a different way. I use pre-made stuff and I make my own stuff. I think it just depends on where I'm at in my life. But, yeah, I think having books like yours, especially, modernising herbalism because a lot of the old books can... like they're awesome, but they can be a bit retro [crosstalk 00:01:28]. How's it been going since publication? Have you been getting any positive feedback or?   Erin Lovell Verinder: (01:37) Yeah, it's been lovely. I've done two books now in the pandemic which has been like fairly wild and interesting. That they're being birthed at this time when actually I feel like they've been really needed and the spirit of plant medicine is like singing, I think, at this time within the pandemic and everything that we are moving through as a collective. Yeah, so Plants for the People came out in my March 2020 when the pandemic hit, and then The Plant Clinic just came out August 31st in Australia when we were all basically in lockdown. We were in the eye of it, so there were no stores open. Which was strange and I had to add a real block around that initially like, "Oh, I can't do in-person and people can't go see it at the stores."   Erin Lovell Verinder: (02:22) But I moved through that and it's actually, of course, it's been really well received and people are finding it and ordering it, and yeah, giving me such beautiful feedback. There's nothing more rewarding than that. Honestly, I get so much from those messages and emails about how the book has impacted their life or their little ones life or how they're working with their family in health and herbs and how they learn how to do this from the book, or I came at the right time. Like a lot of people say that I picked the book up and it's just at the most perfect time and that really thrills me. Yeah, it's been beautiful, it's been a beautiful exchange of putting the book out and what's coming back to me, which is beautiful.   Tahnee: (03:02) Yeah, it must be really rewarding, and how much work goes into these things. Yeah, incredible to see it in the flesh.   Erin Lovell Verinder: (03:13) So much work.   Tahnee: (03:13) Yes, so much work.   Erin Lovell Verinder: (03:13) Sorry, I was going to say this book really held us captive for over a year, and Noah, my husband, designed it so it was this real family effort and creation from our little family to you all. It was a major, so much work. So I'm so proud of it to see we did it, we did it, we made it.   Tahnee: (03:33) Yeah, well it's quite encyclopaedic in a way of like it really... I think Plants for the People was this amazing introduction to the world of plants. But then this is almost like working with a herbalist. It's got almost protocols and what a day would look like if you're working on a specific issue? And there's pillars of health that you might get introduced to working with a clinicians, so for me it felt a bit more actually going and seeing a practitioner. Like this book's almost like one in your house.   Erin Lovell Verinder: (04:05) Yes. No, really, that was truly my intention of writing it, for sure, was taking all of my years of clinical practise and knowledge, and as best as I could, distilling it down onto the paper to support and guide people with these daily protocols and how to work with plants as if you were working with the herbalist. Because the truth is like not everybody can access that one on one care and afford to weave that into their support team and whatnot, or access it. I just wanted to create a body of work that was super accessible and had all of those. Oh, so much in there, there's just so much in that book, for sure.   Tahnee: (04:44) Yeah, well, I think and I really appreciated like you have got a lot there for children and around dosing. I think that's stuff we get asked about a lot at SuperFeast. There's a lot of fear around working with herbs and children, and at different stages of pregnancy and postpartum and things. It's quite confusing on the internet. Like I saw you made a note in there around like you're going to read different things and they're going to conflict sometimes. Like I wonder do you have any overarching philosophies around working with kids and how do you approach that? You've got some dosing guidelines in here, but I'm just interested to flick that out a little bit.   Erin Lovell Verinder: (05:22) Yeah, for sure. I wanted to shed light on that because, yeah, you're right, I get asked all the time as well. When I started my practise as a herbalist, I was really specialising in paediatrics. And for years I really worked very closely with kids and their parents because you're always working with parents when you work with kids too. Which sometimes is the harder piece, to be honest. But so dosing was important and shedding light on working with children was important to me. I'd say that one of the biggest pieces around dosing with kids is that often less is more. So really even looking at drop dosing and working with more this energetic concept of dosing herbs, then these big wacky, not wacky, but big therapeutic dosing.   Tahnee: (06:10) Mamado herbs.   Erin Lovell Verinder: (06:10) Yeah, I had a whole section on drop dosing in the book, which I feel like can be really helpful. That more ease, using your intuition to start it just like these small little drops. You might start with five drops in a little bit of water for your little one, or instead of doing like a big meal dropper, it might just be like a few drops and see how your little one responds in that way. Drop dosing's a really good one to consider with kids because I feel like kids are so responsive often to herbs, to the plant world. Yeah, so I always start more with a drop dose approach, but there's a bunch of different rules in herbal medicine that you can calculate doses based on...   Erin Lovell Verinder: (06:52) So there's Clark's rule, but there's also Young's, and excuse me, so I would look at those and I've actually highlighted Clark's in the book because I feel like that's you're looking at... There's ones that look at age and weight and there's all these different methods that you can use. But I feel like Clark's is just really easy.   Tahnee: (07:12) Really simple.   Erin Lovell Verinder: (07:13) Yeah.   Tahnee: (07:14) Yeah, I've noticed that in my treating my daughter, because we've not really had much more than colds and she had a sore ear last night actually at 3:00 in the morning and gave her some immune herbs and put some Colloidal Silver in her ear and gave her a little limp massage and she woke up like, "Oh my ear's fine now, mommy." I'm like it's amazing to me how fast they heal, and I'm like, "If that was me, I'd probably still be in bed going ugh."   Erin Lovell Verinder: (07:42) Totally [crosstalk 00:07:43].   Tahnee: (07:42) She's like, "I'm good, I'm good. I'm ready to go to school and I love just..." Yeah, I hardly gave her, I probably gave her eight drops of this little immune tincture that we have. Which it's a bit stronger than the mushrooms like to give her sometimes things that pack a bit more of a punch if she's properly unwell. But, yeah, I really noticed that you just don't need much and homeopathics are so effective for them and those kinds of things.   Erin Lovell Verinder: (08:05) Yes, absolutely. Responsive, so responsive, and they shift really quickly, really quickly. Like a stupid charged shift with kids. I would say like really go low dose and just read a bit more about it. Like in the section of The Plant Clinic, get familiar with that, and then you do have to use your intuition a little bit knowing your little one like what's their constitution like? What do they respond from? Are they really... I've outlined the constitution piece in the book and there's only a little section on it.   Erin Lovell Verinder: (08:39) But I feel like it's so helpful to think about whether someone has a more robust constitution or a more sensitive constitution. Because it really changes how you approach dosing with plant medicine based on that. I would even implement that ethos into looking at your little one, are they quite robust? Are they sensitive and how would you dose them as well around that?   Tahnee: (09:00) I think that for adults too, it's something we speak about a lot when people come to us with dosing issues. Like they might take a quarter teaspoon and be like, "Are you sure these aren't psychedelic?" I'm like, "No, they're not. But you're obviously very sensitive, so for you, you're not going to need a very large dose at all. You can get away with like probably an eighth of a tea spoon or a pinch or something." That's great, good value, off you go. Then you're going to deal with people that are stronger, more robust, less sensitive to their energy body and they're going to be able to take much higher doses and not be affected by it. Yeah, I find that a lot that people miss that bio individuality piece of like you are going to behave and perform differently to everybody else.   Tahnee: (09:43) It's tricky like we were chatting before we came on with the compliance and regulations that we have to meet as herbalists. When working with a product like ours where we're selling it directly to the public, we have to state dosage and this isn't always aligned to what I believe to be true. I would actually prefer it to be a lot more nuanced, I suppose. But, yeah, just the way it is. Energy's kind of that was your first domain, I suppose, like working in that more subtle realm. How has that come into... has that been coming into clinic more for you lately with all this stuff going on? I imagine you probably need some protection yourself.   Erin Lovell Verinder: (10:29) I [inaudible 00:10:30]. Yeah, that's so interesting. On lots of levels, it's been coming in strongly. For my own practice because what has been presenting... so clients, what people are moving through and what we're moving through collectively, I really do believe it's a whole new paradigm and people are operating on a really different level than they were operating on pre-pandemic. As a practitioner, definitely it has impacted how I show up and what is needed? What's the demand on me to hold that space, and it's like I have to cast a bigger circle to hold it. That's been interesting in my own process and witnessing what that's bringing out in me and how I can show up. Yeah, for sure, that's been a whole thing.   Erin Lovell Verinder: (11:25) But in terms of what people are moving through and whether or not I have to call on those energetic parts, for sure. I'm always, in everything that I do as a practitioner, I'm always doing my best to honour the unseen forces and the subtle anatomy of it all. That means even if I'm working with somebody on their gut, I'm also honouring the emotions of the gut and the energy systems of the gut. I'm not just looking at it in a very black and white physiological anatomy and physiology, or like even the action of the herb or the action of the nutrient of food that we're working with, I'm more thinking about to the energy of it and the energy of what that person's moving through.   Erin Lovell Verinder: (12:13) Yeah, it's always a consideration and it's for sure a big consideration right now. Because what people are moving through is far... Like obviously people present with physical symptoms or imbalances that need support. But I really do believe that things are driven by our emotional bodies and spiritual bodies and our mental bodies too. I do believe that there's always involvement, right? I do believe that those aspects aren't... it's a lot going on right now. There's a lot of deep emotion that's tied into the physical right now. Yeah, I'm for sure working on those realms and levels always.   Tahnee: (12:51) I know you're seeing that in presentation more around adrenal type stuff or is it like... Personally, in myself, I can feel like a tendency to withdraw a lot more in a lot more sensitive just in general to people and energy. I'm also pregnant, so it's hard to know how much of that's pregnancy and how much of that's COVID. But, yeah, I've really noticed that in myself, like I just have a much smaller buffer between myself and the world and I'm having to be quite protective of that. Which was unusual for me because normally I'm quite comfortable with big groups and people, and now I'm like, "Oh, no, there's like 10 people [inaudible 00:13:33]." It's that stuff. I don't even know what you call that, like sensitivity and maybe anxiety and a bit of that.   Erin Lovell Verinder: (13:44) Yeah, I would say that there's... Like really what's coming forward, it's got a lot to do with the nervous system, and for sure, I would say that there's a lot more anxiety and a lot more deep fatigue. But like sensitivity, a lot of sensitivity, sensitivity to stimulation, depression, or low mood, low vitality. And just a lot of fear, there's a lot of fear that's going around, and I think fear can be a bit of a collective thought virus as well? There's like people are dealing with the fear and how that's cycling in their body, and fear of being unwell. There's just a lot of fear. I think that that's what I started talking about and referring to that new paradigm. Like everyone's just operating on a very different level right now.   Erin Lovell Verinder: (14:43) As a clinician, having been in practise now solid for like over 10 years, of course, I've never seen anything like it where everyone's experiencing the same thing in some way, in such a way. Obviously, we're experiencing similar things by being alive on the planet at the same time, but not like this.   Tahnee: (15:01) Acutely.   Erin Lovell Verinder: (15:03) Acutely, so people present with being maybe they want to talk about what they can do to support their immune systems, or their concerns about the vaccination, or which is very hard to navigate as a practitioner, for sure. Because actually this is a space that we are legally meant to step back from. There's just a lot of like what people are curious about and what they're worrying about. But the anxiety and the depression and the adrenal stuff, it's all like nervous system adrenal system, fight or flight survival mode stuff big time.   Tahnee: (15:48) Yeah, we're activating the sympathetic nervous system.   Erin Lovell Verinder: (15:50) Absolutely.   Tahnee: (15:51) Yeah, I can see that like we've got a team of about 30, so I can see different waves of things move through, and yeah, I've noticed those kinds of things in our team. I think I really... like that's one of the things I love about this book and would really recommend to people if you are thinking about immune protocols, you're thinking about anxiety and managing that with herbs. Like you've got calls for those listed out in here like whole chapters devoted to them. I think just having, I know for me, having things that I can lean on that support me, it's like a bomb.   Tahnee: (16:26) It's like you might be aware of that feeling and that sensitivity, but you don't have to lean into it too far because you've got these things to prop you up. It's where I think herbs can really store on all these beautiful, calming, gorgeous herbs that we have of access to reishi. I'm loving all these [inaudible 00:16:44] lately. I can just feel this real need to nourish that inner aspect.   Erin Lovell Verinder: (16:50) Absolutely. Yeah, and personally, it's funny, even oat staw are like I've got a little milky oats tincture on my table here, on my desk. Yep, and I've also been taking reishi myself as well. The two that you mentioned are very much like present in my field, in my body. Because I think the biggest thing is how can people shift from that sympathetic nervous system state to that parasympathetic rest and digest state? And how can I support them to do that? That's a lot of the work I'm doing right now, for sure. A lot of it is about our herbal helpers and how our plant medicines that calm the nervous system, and even can gently sedate the nervous system when you're in a really acute state of anxiety or panic or fear.   Erin Lovell Verinder: (17:42) It's I just feel for everyone. I feel for everyone so much right now. There's just so much of that going around, so that's why I actually... Obviously, I didn't... Well, I was writing, so I was writing the book in the depth of the pandemic. But, yeah, that was a part of why I wrote the emotions, mind spirit section, in The Plant Clinic. Because, as a clinician, even pre-pandemic, I was always treating lots of anxiety and working with people with anxiety, panic, depression. Just that low vitality as well, and all stemming from more of a mental, emotional place. Yeah, so I'm really proud of that section because I just really feel like it's rare to come across a body of work in herbalism that addresses that directly. I feel like often we're not talking so much about the spirit in, at all. Sometimes-   Tahnee: (18:39) I completely agree. It's all physical and often very... Like it's something I really love about your work is obviously you have the background of the energy medicine and then you've also got the more chemical constituents like biomedical background.   Erin Lovell Verinder: (18:54) Yeah, herbals and nutritional medicine.   Tahnee: (18:55) Yeah, and like this nice intersection of... which I think is where medicine really needs to go is like, and what has drawn me to Chinese medicine and Ayurveda and these things in my life is like we need to acknowledge that subtle realm and their unseen forces, as you call them. That's a really potent part of healing and a potent part of why we often have anxiety and things like that. We disconnect from what we really need or what we're really calling for in our deepest selves. Yeah, I think herbs really help with that, and I think even the action of preparing your own medicine and preparing your own tonics and things like there's something very nourishing and soothing in that.   Tahnee: (19:40) I don't know, just like it's a small, simple process that moved you toward maybe where you want to be. I think that was something I really noticed and loved about the book was it was that section, and you should be proud of yourself. It's important and I know it's hard to speak to those things as a practitioner sometimes because people can sound woo woo. It's something we struggle with a lot. Like we want to be woo woo.   Erin Lovell Verinder: (20:06) Totally. Yeah, girl, I'm just so at a point where I'm like, "This is what it is, guys. I'm not even worried if I sound woo woo."   Tahnee: (20:14) Totally.   Erin Lovell Verinder: (20:14) I'm just like, "This is my message. This is what's coming out. Receive it or don't."   Tahnee: (20:19) Well, I love it. You're a little bit more evolved than me. I'm still [crosstalk 00:20:24]-   Erin Lovell Verinder: (20:24) No, no, no.   Tahnee: (20:26) Bit, no. I think it takes some confidence though, and some like, probably, like you've had these 10 years in clinic. You're like it's this little experience of this is what I see and it's proven to me over and over again and I can't avoid it.   Erin Lovell Verinder: (20:40) Well, it's just that thing of like you can't compartmentalise health. It's like we're whole beings. If you're going to, like I said, just example of the gut that I'm circling back to that, if you're going to work on the gut, of course, you have to work on it from a very physical level. What's going on in the gut and how can we heal the gut? What are we eating? What are we feeding? But what are we thinking? What are we, actually, what are we absorbing from self-talk? What's our environment like that impacts our digestive systems? What are the roots of the gut dysbiosis? Is there trauma there? I think working on the gut, it's like the deepest seed of like our actual beginning of our root system. The beginning of us-   Tahnee: (21:23) Yeah, like our, what's the word, evolution in the womb as well-   Erin Lovell Verinder: (21:27) Absolutely, it's the beginning.   Tahnee: (21:28) ... with primal layers.   Erin Lovell Verinder: (21:30) Yeah, and it's like so I often feel like when people are working deeply on healing their guts, and I do a lot of digestive healing with clients, we're going back to the roots and it's so powerful. There's people always go through really big, almost like deep initiation and rebirth canals when they're working on the gut in a way. And I'm like, "Well, it would be like I'm going to get half of the results if I don't honour those other parts of what someone's going through and support them through that too." I know this from doing it for so many years, so yeah, I'm like I'm all in, I'm all in.   Tahnee: (22:04) Well, that's enough.   Erin Lovell Verinder: (22:06) I'm all in.   Tahnee: (22:06) Here I am and I noted that page in your book where you talk about on unfolding and healing isn't pretty, and I think that's something I often try and emphasise for people. It's like it's not just these detox reactions or herb reactions and things that we get. But it's like if you are... I know this personally, like my work around my gut was deeply connected to a lot of stuff from my childhood and it was not fun. It was not fun at all to start actually acknowledging the pain and the stuff that was brought forward from remembering and acknowledging those things. But the outcome being have a great digestive system in these days and it's like, yeah, it's worth it but it's not always nice.   Erin Lovell Verinder: (22:54) Absolutely. Yeah, that's really important in my process working with people, and I think my ethos is healing is not always pretty, it's not always straightforward. It takes time, you're unfolding and allowing that to be a process. It's the process of becoming. I think becoming is a real theme in my work, and when I mentor people too who want to walk the plant path it's like we're a little bit I'm geared towards like this a little, a lot. Geared towards instant culture, like this instant culture, instant gratification culture, and we just want to do the thing and then that's that. That's what we are, and I'm like, "Ah, there's a whole process."   Erin Lovell Verinder: (23:42) For me to show up who I am, I've walked these 20 something years now to get to this place where I can confidently say to you all, "Hey, take it or leave it. Like this is who I am and this is what I've got to say." I'm not saying I'm... I've got work to do still, I'm just saying this is who I am at this point. But-   Tahnee: (24:03) It's still unfolding.   Erin Lovell Verinder: (24:04) It's still unfolding. Like I've become to this point and healing is like that. It's a becoming and it's just an unfolding and it's gentle and it can be gentle, sometimes it's not. But you have to be gentle with yourself in that process.   Tahnee: (24:18) I was going to say, and I noticed a tendency toward gentleness in your work, which I like. There's not these extreme, like your detox protocols and things, they're not these extreme crazy things that we've all... Maybe not everyone's tried, but I've definitely tried some of it [inaudible 00:24:33]. Look, there's space for them in the world and I'm not trying to say they're wrong, but I think, especially in times like this, where people are so sensitive and there's so much collective for like angst and fear and stress. Like gentleness is probably the best medicine we could give ourselves at this point. I hope I'm not speaking for you, but that's-   Erin Lovell Verinder: (24:54) No, I totally agree. Yeah, for sure. Gentle is definitely my approach, and in writing a book that I know that is going to be accessed by all these different people and they're not going to be guided by me personally. As in they can just call me up and ask a question. I really wanted to write a book that I knew would be gentle for people and they could have a really soft pace with it, but also get results. I think that kind of concept, detoxification as well, because, yeah, there's a whole detoxification section in the book. I wanted to dispel a bit of myths around like this whole cleansing culture and detox culture.   Erin Lovell Verinder: (25:38) Yeah, the whole section explains it well around like your body's naturally detoxifying all the time, so how can we just, every minute, so how can we support those systems to just give them a little extra lift? But in a way that just actually flows with what they're already doing. So you might find that, "Oh, my liver is stagnated." Well, your liver is still doing its thing, it just needs a little bit of help. Yeah, that was my approach of like, "We're not going to do anything drastic. We're just going to be really gentle." But it can often be so profound when you are gentle in your approach.   Tahnee: (26:15) Yeah, I definitely like preconception with Ayo was pretty hectic, and this baby, I made a real effort to not be like that and I focused a lot more. I still did a bit of preparatory work that was very gentle, and then I focused a lot more on building and nourishing myself. Which I think I neglected that part a little bit with Ayo was a bit more like gung-ho with the cleansing. Like I didn't get any morning sickness at all this time. I did get a lot of rage, so maybe I did quite of both.   Erin Lovell Verinder: (26:50) [crosstalk 00:26:50] rage.   Tahnee: (26:53) But it was interesting having like just that really different first trimester experience of like with Ayo was like if it wasn't salty and crunchy, it wasn't going in my mouth. Whereas with this baby I was like, "I can eat pretty much everything." Yeah, it was a lot more gentle to navigate that first trimester, and yeah, except if you were Mason Taylor because you were not having a gentle time, but [inaudible 00:27:18] high oestrogen perhaps. Yeah, really I thought that was really interesting just personal anecdote. Yeah, and again, like you speak to hormones a lot in your book and it is a gentle approach.   Tahnee: (27:35) I think especially with women, we are cyclical beings and we are very sensitive and I think a lot of... and I've read a lot of books by male herbalists and that can be very gung-ho. It can come in hard and it can come in a little bit aggressive, and I think it's nice to bring some of that gentleness into that space as well.   Erin Lovell Verinder: (27:58) Yeah, I think, yeah, fully, and I think herbalism has been... I think there's a heavy matriarchal lineage running through herbalism. The OG lineage perhaps.   Tahnee: (28:10) Yeah.   Erin Lovell Verinder: (28:10) The OG lineage, exactly. So I think there's also a really different lens of perspective when you've been trained in that lineage as well. That's definitely been my lineage, and all my teachers were women, which women identified which felt correct learning with this softer... I mean not all soft but-   Tahnee: (28:35) Yes, I've had Susan Weed on the [inaudible 00:28:37]-   Erin Lovell Verinder: (28:37) Not soft, Susan, not all soft. But, yeah, the teachers I really resonated with were just very, very soft. So that really also expanded my path around how important that felt for me to have that gentleness as a teacher and a writer and a clinician as well. I just I really want people to feel held in whatever I do, and there's a softness to that, whatever that is. That matriarchal maternal instinct to want to be soft and to want to hold that space.   Tahnee: (29:16) Yeah, and I think that's really aligned to... One thing I think we both have like as a theme in our belief systems is this idea of herbs is people's medicine. If you think about like traditionally women are going to hold the kitchen, they're going to hold the garden, and they're going to be holding the medicine in a way. I think there's this real sense of something I've always said to Mason, like I want to be 60 and I want to be old and I want people to come and be like, "I've got this," and I always give them something. It's like a potion. I think there's this real beautiful ancestral line of women healers that I think we're seeing this resurgence in like...   Tahnee: (29:57) I just had Asia Suler on the podcast, and she's very feminine in how she works. Yeah, I can feel this, I don't know, this softening in the herbal world. When I started with Mase, it was guys doing tablespoons of mushrooms and it's bio hacky. It was really hectic, and I was like, "Whoa." I wasn't drawn into that, like I was drawn into working with the herbs and the mushrooms, for sure, but not in that way. Yeah, it's been interesting to watch that space change as well. It's a lot more feminine now and a lot more soft.   Erin Lovell Verinder: (30:29) Yeah, for sure. Then on the flip side of that too, I feel like what's fascinating is as we let go of these concepts of gender, and gender is a construct as well, how people, non-binary people, might be practising herbalism. And bringing it into this space that, they're definitely practising herbalism, but bringing it into this space that is like neither that nor that. As we upgrade our language and the love language of herbalism just keeps expanding from different voices who have different perspectives. I think that's also really interesting. And just also thinking about plants, not in their male or female plants. I think that's really limiting in terms of my idea of how I think about plants, and that's changing and growing, and as I grow. But, yeah, I've really been feeling more into that.   Tahnee: (31:36) I'm interested in this, because we come from a modulus tradition where there is a lot of genderizing of everything. I definitely had that bias, and I would obviously love to... I've done some workshops, actually, I did a really amazing workshop with a non-binary teacher in Oregon and she was like... Well, she wasn't a she, but she looked feminine to me, but I think she was a they, and they were speaking a lot about female bodied people and herbal abortions and working in that space around trauma to do with birth and miscarriage. Look, it was one of the best workshops and trainings I've ever done, and they spoke a little bit about the non-...   Tahnee: (32:26) Like this person's clinic really served that community, so they spoke a bit about issues in that community. But I don't see a lot of representation of that in the herbal world, maybe you do more because you might be a bit more exposed to it. But, yeah, I'd be interested in your experience. Like how are you now relating to plants through that energetic realm if you are not choosing binary terms?   Erin Lovell Verinder: (32:50) Yeah, look, it's really interesting because I think that, first of all, I think herbal culture in Australia is really... and we've talked about it. We went into this in the last podcast, which I really loved because I thought it was just a really interesting perspective for you and I to talk about that. Because we both have a lot of experience with American herbalism and that spirit of herbalism in the States. Having you train there and me spending so much time there, and because my husband's American and having such a kinship with America. But Australian herbalism is just so, so different because we have to study in these private colleges or university settings, and essentially, it's a health science degree, or whether you do a health science naturopathy degree or whatnot. And you're learning herbs or you become a herbalist at Western Herbal Medicine.   Erin Lovell Verinder: (33:39) So that in itself already puts herbalism in a really inaccesible place for a lot of people here in Australia. Because unless you've got... My debt from school is from training is insane, let alone what they're paying now and that mine was so long ago. I'm just saying that because it like casts an awareness on not all types of people would have access to doing this kind of training here in Australia. Obviously, you can learn herbs in different ways, but if you were to go out and practise and learn in a structured setting. Whereas in America, and this is what we went into on the last podcast, it's like it's the people's medicine. It's like essential to have that medicine in the system where there is no universal healthcare.   Erin Lovell Verinder: (34:28) Therefore, I think herbalism reaches a lot of different types of people, and not just privileged people. Not just people of privileged who can go and do those kind of degrees. There's a different spirit to it. I think that there's a lot of exciting things happening in the States with non-binary people who identify non-binary, but are herbalist and they're practising in ways that are undoing some of those structures, which I think is really fascinating. I'm still listening. I'll continue to listen and learn, and yeah, I'm curious. But the way that, for me, how it's impacted, I think I just always felt like those systems didn't feel super true and resonate with me.   Erin Lovell Verinder: (35:15) Some of the systems of like these are women's herbs and these are the men's herbs. I know these are ancient traditions, so I'm not saying that they don't have a place and there's not a lot of gold in all of that, of how we can treat female body people or male body people, or let's use those terms just to streamline this conversation. But I do feel that I didn't deeply resonate with that. So there's a section in The Plant Clinic that's Mums & Bubs, and there's a section that's hormone health. I was like, "How do I be more inclusive in those spaces?" But I'm trying to convey what I'm trying to convey. I had to use certain terminology like Mums & Bubs, or like this is first-   Tahnee: (36:01) [crosstalk 00:36:01] people and-   Erin Lovell Verinder: (36:01) ... Birthing people and mensturating people. Yeah, so that was a little tricky, but I wrote a little note in the book on gender terminology and I was like, "Oh, this is going to really shake it up, isn't it?" Maybe this is going to shake it a little bit up, but hey, I think that's what we're all here for as well to open conversations and to get people thinking about a different layer, a different perspective. And how boring if we all just felt like we all knew it all and it was the exact same way forever. The times are changing, and that means herbalism is changing too. I've witnessed it changed dramatically from when I started studying to now. There was really like it was so wacky, if you're a herbalist. It was like, "Oh, good luck. Like get onto the world, let's see what happens?"   Tahnee: (36:55) All in three months.   Erin Lovell Verinder: (36:58) Totally. Yeah, exactly. You might not have a job real soon or your clinic probably will fail because there's not that many people into this. It felt like that when I got out and now it's like it's in a totally different place where I feel like it's having this epic renaissance.   Tahnee: (37:15) I agree, yeah.   Erin Lovell Verinder: (37:16) Yeah, and it's just so rich. But so rich in action, in movement, in growth. I just feel like... Oh, so back to your question about how I'm practising it, it's more about the energy. It's just, honestly, it comes down to the energy and the presentation of what someone's going through and how I would meet them with herbs. It's like a herb like Shatavari, which is a very beautiful I think central herb that is very much linked in with a woman's herb. Because it has such an effect on the menstrual cycle, and it is a beautiful herb for women. But it's a beautiful herb for everyone in many different ways. Even like those really we think of them as really Yang ginseng like Panax ginseng or Korean ginseng.   Erin Lovell Verinder: (38:12) We think more to apply those to men. But, absolutely, I just do not think that is true in terms of how we can apply it to all people just in... If it suits, if the presentation's correct, if the energy's correct, if the dose is correct, it's just about listening. I think it's just about listening. Like I might think, yeah, a herb like Rose is just really feminine. We use that like soft, feminine, the unfolding, the petals of Rose. But I know a lot of people who could do with Rose, and it's just heart medicine. I just challenge that a little bit in The Plant Clinic, but it's just it's my own perspective.   Erin Lovell Verinder: (39:04) But it doesn't mean it has to be true for you, and I do think that aeons of information around herbs that would be supportive for our menstrual cycle, and say, supportive for sperm motility. Of course, I understand that they're applied to like this male identified person or this woman identified person. But, at the same time, I'm just challenging that idea of that actually isn't everybody as well. There's just this nuances, so we just need to open up space for nuance.   Tahnee: (39:36) Yeah, and I think it comes down to the intention of the person ingesting the herbs as to what kind of energy shifts they want to experience in their body? I can imagine if you're a male body person who identifies as female, you might not care about your sperm motility so much. So you might not be interested in working with those herbs. But then, again, I'm very clunky in this space, so anyone listening please feel free to write me an email about it. But I definitely have had like a personal experience of the universe having a binary, like two binary forces that are constantly in motion. It's hard to explain in words, but it's more of a visual or a felt sense that I have.   Tahnee: (40:26) I can understand that there's a spectrum between an extreme of each, whether you want to call it yin and yang or gender and male-Feminine, whatever, the Shiva-Shakti from the yoga traditions. Like I can feel this real truth in that sense of the binary is always in motion between one another, and that creates this experience that we live in. We're going very deep right now.   Erin Lovell Verinder: (40:51) Yes.   Tahnee: (40:53) But for me that-   Erin Lovell Verinder: (40:54) Unexpectedly deep into this area.   Tahnee: (40:57) [crosstalk 00:40:57] on the radar today. We haven't had enough sleep for this conversation, but yeah.   Erin Lovell Verinder: (41:01) Totally, forgive us if we're stumbling through this. But I think it's important to talk about it. It's important.   Tahnee: (41:09) It is, yeah. This has formed my, like cosmology, has formed my worldview. This sense of this dance between these two poles creating this manifest reality. That's literally how I've ended up explaining to myself how all this is here. I can understand that those like masculine and feminine terms aren't necessarily useful, but I think what you're pointing to, and I've had this experience in myself. Like postpartum, Deer Antler is not a herb I relate to normally. Postpartum, I'm like, "Give me that stuff." It's like I can see that I've gone through this big depletion of my yang of given birth. It's like a huge journey, and it's like to pull some of that masculine or yang energy or whatever you want to call it into my being is a really powerful medicine for me at that point.   Tahnee: (42:02) I don't keep doing it for long, it just it's a period of time and then I'm done with that again. I think I can relate to what you're saying there. It's also I think I often, for me, I've really related to ratio's a very feminine energy, but I would always expect men to take it because I think it can connect them to that softer part of themselves, like what you're saying with Rose. Yeah, and I remember you... I might not remember it word for word, but you said something to the effect of this book is for older people. There are some sections that are working toward women's reproductive stuff, and yes, they might not be useful for everybody. But, in general, herbalism is for everybody, like just about tuning into what's right for you in the moment.   Erin Lovell Verinder: (42:51) That's it, that's ultimately what it is. I think I'm just curious as well about out doing, undoing old paradigms. I think there must be something with that [crosstalk 00:43:08]. What's that?   Tahnee: (43:11) Just in like paradigm breaking mode right now.   Erin Lovell Verinder: (43:13) Yeah, make it all [inaudible 00:43:14]. No, I know, I'm just curious about these things that sometimes I think... Look, I know that that's even in writing these books, I felt like that was actually breaking down a bit of a paradigm in herbalism. Because, personally, my experience of, and I think most people would agree with this if you've got a big herb collection of books, you would know that most of your books are written by older people. There's a real sense of like, which is beautiful, of course, the elders in the community and these people that have lived all these years and all this experience to put it down in a book, what a gift. But being a younger person, and I'm nearly 40, I'm not super, super young, but being a younger person, writing a book about herbal... It was like breaking the boundary there a little, and I think I just maybe like doing that. I don't know.   Tahnee: (44:10) I think that's a theme in your work, and I think I also see a lot of courage in that. Like that you were able to so young guide yourself. If you haven't listened to our first podcast, Erin did a lot of really early training in energy work and things before training to be a herbalist. For a young person to have the courage to fuller those paths, I think that takes a lot of, I don't know, self belief or faith or whatever you want to call it. Is that something, you know, did you bump up against that in putting these books together? Was it like there's a self-worth thing here or like an imposter syndrome thing or were like, "No, I'm feeling strong and solid in there."   Erin Lovell Verinder: (44:52) I was really supported, so I think that feeling really cheered and supported was a huge piece of feeling like I've got this as well. Well, I just felt like someone had to do it. I felt a bit like, "Well, someone's got to do this, someone's got to do this."   Tahnee: (45:12) You're an Aries, aren't you?   Erin Lovell Verinder: (45:15) Yeah, [crosstalk 00:45:16].   Tahnee: (45:15) That's why.   Erin Lovell Verinder: (45:18) Yeah, I don't know.   Tahnee: (45:19) Aries runs a lot, "Yeah, of course, I can do it."   Erin Lovell Verinder: (45:21) Yeah, totally.   Tahnee: (45:22) Everybody else is like, Oh my God, it's so scary."   Erin Lovell Verinder: (45:25) Well, and like it's so classic me as well to just like... even when I enrolled in herbal medicine and nutritional medicine, which was like a double degree vibe is what I was doing at the same time. I didn't even read the syllabus, I was just like, "Yeah, I'm going to do this. I've got this." It was like, "I really want to be this. I wonder what's going to happen?" Then I got it and I was like, "This is a science degree."   Tahnee: (45:45) What am I doing?   Erin Lovell Verinder: (45:46) Yeah. What is this biochemistry and pharmacology? I really didn't know. I think, in a way, probably anyone doing their first book feels that way too. Like you're so excited about it, you sign up, you do it, and then you're like, "Oh my goodness, this is so much work. This is so demanding and hard." I think I did that with the first book, I just dove in and was really excited and eager. I was like, "Yeah, someone's going to do this. It's going to be great. I'm just going to tell the stories of the plants again and just introduce people back to that remembering." Then I got there and was like, "Oh, this is just this is hard." But I felt confident, and I was like... I sound like such an Aries right now.   Tahnee: (46:31) [crosstalk 00:46:31] a lot of it.   Erin Lovell Verinder: (46:35) I felt confident that I could pull it off, even though it also brought out other parts of myself. I'm a Liberian rising, and I think that I'm so such an aesthetic person and I really love things to look beautiful and be visually like visual eye candy and pull you in. That was actually really fun for me because both books, I got to strengthen that muscle in me of making things beautiful. I think too that has been missing in the modern herbalism space of bringing books to life that people want to put on their tables and the coffee tables and having the kitchen because it's beautiful.   Erin Lovell Verinder: (47:16) I think that there's just no denying that we're all very aesthetic creatures these days, and particularly, with Instagram and the social media channels where we're all pulled in from the visual of everything. Yeah, I just think it was timely to just bring a book to life that both books that are just visually pretty. But, yeah, for sure, that's definitely my nature just to be very much like just jump in.   Tahnee: (47:44) Yeah, I love it there. I think like you have brought it up, more than brought it up, and it's you're completely right in the visual. I think I've got your books at home, but I think we've also got both of them in the office and people just go straight to them. We have like, I don't know, I want to say thousands of books on herbalism and-   Erin Lovell Verinder: (48:04) You have lots of books [crosstalk 00:48:06]-   Tahnee: (48:08) I've got more even at our house, and people would just go straight for them and it's, to me, I'm like, "Oh, that's like the plants are being sung into people's hearts through the visual storytelling as well as your words." I think that's really powerful because images they connect us in a different way. Just I was looking into the moustache and picture in here and I'm like just that joy and that bright laugh that these sessions bring to a space. I think there's something really magical about that. I think what I really also liked about this one, I'm trying to remember your first book which I haven't read in a little while. But you talk about the pillars to thrive in this and I'm not sure that was in the first one. I don't think it was.   Erin Lovell Verinder: (48:55) No, it wasn't at all.   Tahnee: (48:55) Yeah, could you talk a little bit about that? Obviously, get the book for the in-depth look at it. But I'm just interested in right now we've talked a lot about where everyone's at, sensitivity, we're feeling a bit un-hinged [inaudible 00:49:10]. We've gone deep into the cosmos. We've tried to navigate gender issues in terms of some really practical stuff. Like not that none of that is practical, but-   Erin Lovell Verinder: (49:21) Not really.   Tahnee: (49:23) ... like how would you say to people like, "Yes, we've got herbs," but what are those lifestyle pieces that are non-negotiables for you that need to be honoured to be well in this time?   Erin Lovell Verinder: (49:34) Yeah, I think I feel like that's such a foundation of the book are those pillars. I wrote the book really with all of those elements in mind in every single daily planner.   Tahnee: (49:47) [crosstalk 00:49:47].   Erin Lovell Verinder: (49:47) Yeah, I wrote it around them and that's it. In my clinical practise, I've learnt that, like we talked about before, you can't compartmentalise a person's healing process and you can't pull them apart and say, "Just do this and you'll be great." What I've learned is that we've taken the herbs to really allow them to sink into a deeper state of received healing in the body. We need to do other elements and to take care of the body. We need to make sure that we are hydrated, we're eating good nourishing food that's healing for us, we're resting, we're connecting to nature. We're really mindful of what we're saying to ourselves. So our self-talk and we're moving our bodies. The pillars are just those elements, and the rest, the good food, moving your body, connected to nature, self-talk, body movement. No, I missed one.   Tahnee: (50:41) Yeah, I think you got them all.   Erin Lovell Verinder: (50:41) Drinking water.   Tahnee: (50:41) Diabetic.   Erin Lovell Verinder: (50:41) Diabetic.   Tahnee: (50:41) Connected with nature.   Erin Lovell Verinder: (50:48) Yeah, those pillars are super important. It's very naturopathic thinking about what are the elements that the body needs to, the body being, needs to be supported with to heal. You'll see in every protocol. Like let's say there's a protocol for an acute cold, it will say practise the pillars, and then it says which pillars to practise. You might want to do, obviously, like to do them all, but you really focus on rest and really focusing on hydration and eating good food. Then I suggest some foods that could be really helpful too. The book was really written around those because I really believe that to work with plant medicines, you need to also work with those elements. I felt like it was seriously negligible of me to write a book about healing with plant medicine without mentioning all those elements of how we can heal holistically and truly.   Tahnee: (51:36) It's something that comes up so much for us where someone will call and be like, "Oh, I run 50 kilometres a day and I work 80 hours away. Can I do this essentially at work? Can you give me for my adrenals?" I'm like, "Hmm." I just would like to say that I'm happy to help you and support you, but really that's not a sustainable way to live forever. These hormonal issues you're experiencing in this insomnia and all of these things that are coming up for you like we can't avoid looking at our lifestyles. I think, again, this gentleness, that was something that I've certainly learned and I felt in your... You're not preaching anything, you're not trying to say like there's a right way or a wrong way.   Tahnee: (52:21) It's just like, look, these are pretty basic foundations that we all need to acknowledge are essential to living. And you have to sleep at some point and you have to drink water. Yes, I think they just become... and it's nice to have them laid out in such a simple way, I think. I think it was really I liked that you had like say with the code immunity one, like rest is a priority now instead of maybe moving your body. I think it's important for people to remember that it's okay to not do your physical practise some days if your body needs to rest more than anything else.   Erin Lovell Verinder: (52:54) Absolutely. Yeah, they're just so fundamental to really working with healing your body and your being. It's just the simple reminders to return back to those practises and a gentle guide. That's really what it is, like those pillars to thrive when you read them and get to know them. But I can't tell you how many times in clinic I returned to those, and then constantly I'm just repeating myself around, "Let's drink more water, let's rest more, let's move the body more, let's eat these foods." It's amazing how simple it is, but we need to be reminded. I know, personally, I've got my big water bottle here and I fill it up and I'm going to really work to hit three of those a day and drink three of those a day.   Erin Lovell Verinder: (53:43) If I don't have my water bottle there, I forget. I'm just not an amazing natural water drinker. That really helps for me, and so I have to put my intention and energy towards weaving that in. Because I feel way better when I'm hydrated. It's just, yeah, it's always those elements, those little things in that book where it says, "There's a little tip on how to drink more water." I hope that really helps.   Tahnee: (54:07) That's what we get in clinic. Again, I remember being... I know we've both had adrenal crash in our lives and mine came I must've been about 23 or '4. I was pretty young. And I remember going to see this naturopath and she was like, "Okay, babe, you're going to put a bottle of water on the front seat of your car. You're going to put a bottle of water in your hand like this." Then she's like, "If you're stuck in traffic, you drink a sip of..." I had to be coached through, God it's embarrassing now, but like having enough water. Then she's like, "I know you're going to eat three meals a day and you're going to have some protein in everything."   Tahnee: (54:45) It was just this stuff that now obviously has become integrated and is stuff I'm trying to teach my kid, and constantly stay on top of it. But, yeah, I'm the same, I'm not someone that would go and reach for a glass of water unless I'm dehydrated, basically.   Erin Lovell Verinder: (55:01) Yes, to the point of dehydration.   Tahnee: (55:04) It's like, yeah, it's good. I'm like just have a jar, always there, refill it regularly. I've even had to have apps at points in my life, but it's just like that's how you get through it. Same with [inaudible 00:55:16], I was talking, a lot of moms can probably relate, you get to like 9:00 and your kid's asleep and you're like your house is clean and then you're like, "Ooh, me time." It's like-   Erin Lovell Verinder: (55:26) Yeah, and then you sit up and watch three hours of shows.   Tahnee: (55:29) [crosstalk 00:55:29] I've had to just be really tough and no fucking computers in the bedroom. Like, no, we don't have a TV, so it's like I have to be tight with that stuff or else one slip and I'm doomed. I appreciated having that, it was a good reminder even after all those years and all this money spent.   Erin Lovell Verinder: (55:55) That's the thing, these pillars really they're free. Obviously, we pay for our food, but a lot of them are super accessible and pretty much free. It's like that concept too that "wellness" is this big thing and it has to be expensive, and it's like that's actual bull. It's about coming back to these really foundational, fundamental practises that make our bodies and being seen and thrive and they are so simple. That's really what the pillars to thrive are, and yeah, you very much heavily referred to throughout the whole book to bring you back and keep reminding you how to practise them.   Tahnee: (56:41) Again, like you would have with Erin in face to face [crosstalk 00:56:44]-   Erin Lovell Verinder: (56:44) Exactly. Can you imagine me being like, "You can do it. Drink your water."   Tahnee: (56:49) Take care of yourself.   Erin Lovell Verinder: (56:50) What are you saying to yourself?   Tahnee: (56:53) You could record me a go to bed Tommy lullaby, that'd be good.   Erin Lovell Verinder: (56:59) I like that you like a-   Tahnee: (56:59) Got to sleep.   Erin Lovell Verinder: (57:01) ... little note, like a little alarm that just says, "Honey, switch off."   Tahnee: (57:05) Yeah. I've been good with pregnancy. I'm trying to really honour that I need about two more hours than I used to need at night. But, yeah, I know definitely it's an easy thing. Literally, every week at daycare pick up I chat with some mom and she's like, "Oh my God, I just started watching something I'm sure and I shouldn't have and now I had everybody..." I'm like, "I know, I've been there." I really like you're not taking clients at the moment, and you're in this liminal space. Obviously, you've had birth to book, it's not a minor thing, but I know you're still very busy with your clinic. But, obviously, don't have space for new clients. But you mentioned, is it okay if we talk about the mentoring things that are going to come? Yeah, could we talk through that one?   Erin Lovell Verinder: (57:50) Yeah, so I've got a wait list for clients, just for new clients. At this point, it's closed so we'll see when it will open up again. But, yeah, for the mentoring. So I've been doing mentoring one to one for, gosh, years and years and years, and I've loved it and I've learnt so much mentoring so many people. I really wanted to do that before writing a programme to just get this deep sense of what people are seeking, and they absolutely are themes that have come through to what I share and what people are going through. I'm in the midst of writing the mentoring programmes now in the hopes they'll be released. These things sometimes take time, but early 2022.   Tahnee: (58:36) Okay.   Erin Lovell Verinder: (58:37) Yeah, there'll be two different strains of mentoring and how you can mentor with me. It's really exciting because it's the first programmes I'll have done. Though I've taught many groups over the years, this is my first group digital offering and I think it's going to be really exciting and new ways for me to work with people and reach more people and be able to support more people and spread myself into those different spaces. It's exciting, yes.   Tahnee: (59:05) Yeah. Well, as a clinician, I could see a limited as to how many people you can see. But if you're teaching teachers and people that are working with people, then yeah, you're able to make a bigger impact.   Erin Lovell Verinder: (59:20) Sure, I mean... Oh, go ahead. Sorry.   Tahnee: (59:20) Well, I was just going to say that what are the qualifications? Is it for people who are trying to settle or studying or that what's your-   Erin Lovell Verinder: (59:23) There'll be two different streams, so one is more for people who are studying or graduated, and the other one is more people who are curious to step onto the plant path. Because they have two very different ways to teach and audiences to speak to. I'm really, really passionate about doing my very best as well to shape, or whatever I could do to help support and shape someone into feeling like a really capable and strong presence as a practitioner because it's a big job. I think that we come out of our studies, particularly here in Australia, and it's... I don't know. I was flabbergasted at how I didn't learn so much at school and I felt really unprepared. Then it's like, "Oh my God, I'm working with people. Is this right? How do I do this? And how do I set up these basics elements of my business?"   Erin Lovell Verinder: (01:00:22) You really have to be like a savvy business owner as well. I've had different iterations of having a big healing space like my own multi-modality wellness space for many years and selling that successfully and running it. Then being a head practitioner at a busy, busy clinic in Sydney, and then being digital and writing books. I've had all these different iterations and it's given me a lot of perspective. But there's a lot of things I wished that I knew when I came out, and if I can help people in that way, I'm really excited to do that because it's a big job.   Tahnee: (01:00:56) I guess like that, is that business aspect part of one of the streams? Like your-   Erin Lovell Verinder: (01:01:05) Yeah, we're definitely weaving that in and I'm so lucky to have my husband who's like-   Tahnee: (01:01:12) Mr. Noah.   Erin Lovell Verinder: (01:01:13) Mr. Noah, he's a virgo who is so amazing at... He really can show up with a skill set that I do not have and I am totally okay about not having that skillset. He's amazing at that. I sounded like I was talking myself out before, but I really I'm lacking much of that [crosstalk 01:01:31]. But, yeah, and he has a marketing background, so that's been really helpful to have his input into the course as well and how to run a business and the marketing aspect. It's huge, right? It is a huge element.   Tahnee: (01:01:48) Yeah, I only know it from yoga, but like similarly you do a teacher training and they're like, "Okay, you're a teacher now." And you like, "well, and like how do I go to class? What do I..." That worked for a studio, so I had a silver platter, like I was very fortunate. But a lot of my friends never ended up teaching because that jump from education to actual practise was really difficult.   Erin Lovell Verinder: (01:02:11) Really difficult and overwhelming.   Tahnee: (01:02:15) Yeah, and I was lucky to have worked and then managed other businesses so I had a bit of a business brain. Like I often think, God, if I didn't h

Join Caro and Corrie for Ep 195.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we talk about;Life in Amsterdam part 4 and Caro's trip to KnokkeThe Zwin Nature Parks Bird Airport in BelgiumVictoria's recent storm & blackoutsMelbourne Cup being overshadowed by bigger newsCorrie's Crush of the Week - the team who rescued Chloe Smith from her kidnapperTwo Women in Rome by Elizabeth BuchanRed Election on SBS on DemandChicken marylands with mushrooms and tarragon in a cream sauce from Stephanie Alexander's new cook book Home (see recipe below)Tim Smith's drink driving debacleJordan De Goey's future at CollingwoodThe podcast Table Manners S12 Ep 1 with Stanley TucciIn the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.Garden of Earthly Delights Reisling (Heathcote)Arfione FeverDiego E Damiano DolcettoHead to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Chicken marylands with mushrooms and tarragon in a cream sauceby Stephanie Alexander from her new cook book Home. This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.Stephanie Alexander's new cookbook. Photo: PenguinINGREDIENTS4 free-range chicken marylands, skin on or 8 large chicken thighs, bone in, skin on2 tbsp plain flour1 tsp sea salt1 tsp sweet paprika1 tbsp chopped French tarragon2 tbsp ghee or clarified butter1 onion, finely chopped3 garlic cloves, finely chopped100ml tarragon vinegar or verjuice200ml golden chicken stock (see recipe below)20g unsalted butter250g Swiss brown button mushrooms, halved if not smallfreshly ground black pepper150ml creamGarnish2 tsp coarsely chopped flat-leaf parsley1 tbsp coarsely chopped French tarragonMETHODPreheat the oven to 160C fan-forced (180C conventional). If using chicken marylands, I chop off the knobby end of the leg bone to save space in my casserole. Mix the flour, salt, paprika and tarragon in a bowl and thoroughly coat each piece of chicken with this mixture. Shake each piece of floured chicken well and transfer to a tray.Select a heavy-based flameproof casserole that will hold all the chicken in one layer and that has a lid. Heat the ghee or clarified butter in it over medium heat. When it has just started to sizzle put the chicken pieces into the pan skin-side down and adjust the heat so that there is a sizzle but nothing more than that. You are aiming for well-browned pieces. Do not shake or prod. Check after 6 minutes. If the skin is looking golden brown, turn the chicken and cook for a further 3-4 minutes. Now remove the chicken pieces to the tray or a plate.Add the onion and garlic to the pan, stirring to mix, then lower the heat and cook for a full 5 minutes, stirring once or twice. The onion must be very soft. Raise the heat to high and tip in the tarragon vinegar or verjuice. Let it bubble up and almost entirely evaporate. Then add the stock and bring the pan back to a simmer. Stir and simmer for a few minutes, then return the chicken pieces to the pan. Press a crumpled piece of baking paper down over the chicken (this helps retain moisture) and put on the lid. Transfer the casserole to the oven for 45 minutes if using thighs only or 55 minutes to 1 hour if using marylands. Remove the casserole from the oven and test that the chicken pieces are tender. A skewer should slip through the thickest part of the chicken without resistance.While the chicken is cooking heat the butter over medium heat in a heavy-based frying pan that has a lid and tip in the mushrooms. Toss to coat with the butter, then grind on some pepper, cover and cook over medium heat for 4 minutes. Uncover and pour in the cream, then raise the heat to high and bring to a boil, stirring once or twice. The cream should bubble up and start to reduce. Turn off the heat and set the pan aside.Tip the mushroom and cream sauce onto the chicken once it tests tender, then give the casserole a shake and a stir to mix. Place the casserole over medium heat for about 5 minutes to reduce the sauce further. The aim is for a rich, creamy, not-too-liquid sauce. Taste for salt and pepper and adjust if necessary. Scatter half of the garnish over the chicken. Serve on warmed plates, scattering each portion with the remaining herbs.Prepare ahead The dish (excluding the mushroom and cream sauce) can be prepared several hours or even a day ahead and refrigerated. Bring the chicken casserole back to bubbling in the oven at 160C fan-forced (180C conventional) for maybe 30 minutes. Make the mushroom and cream sauce while the chicken is reheating. Transfer the casserole to the stovetop and add the sauce. Reduce the sauce and add the garnish as described.Serves 4

Duncan Buchanan from Mornington Winery Group let's us know what's happening in the world of Australian wine, and the legendary Stephanie Alexander talks about the Kitchen Garden Foundation celebrating 20 years teaching kids culinary lessons. Plus: John at the Queen Vic Market gives a produce report. And! It's "What's In Your Mouth?" time once again. With presenters Cam Smith and Matt Steadman. Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

A rip has emerged in the Sales Time Management Continuum; she's turned up to record the podcast without a list of topics! This gives Crabb an early headstart to yabber aimlessly about going to see Hamilton AGAIN and Helen Garner's new book which Crabb has read. The new Ottolenghi is reviewed, and Succession star Brian Cox has written a memoir full of celebrity human wreckage, principally his own.  (0.30) AnyList App (6.00) How to End a Story Diaries 1995-1998 by Helen Garner  (9.30) A Room Of One's Own by Virginia Woolf  (12.00) The Spare Room by Helen Garner (16.00) Coppertree Farms – Chef Series – Truffle Butter (16.30) Home by Stephanie Alexander (17.00) Ottolenghi Test Kitchen - Shelf Love by Yotam Ottolenghi, Noor Murad, Ottolenghi Test Kitchen (22.00) Putting the Rabbit in the Hat by Brian Cox (27.00) Succession Season 3 | Trailer | Binge Produced by DM Podcasts See omnystudio.com/listener for privacy information.

In this episode, Meg sits down with govmates co-founders Katie Bilek and Stephanie Alexander to discuss some recent news about their partnerships and the launching of the Innovation Resource Hub.  Connect with Katie: https://www.linkedin.com/in/katie-bilek-161612a/  Connect with Stephanie: https://www.linkedin.com/in/stephaniealexanderboostllc/  Connect with Meg: https://www.linkedin.com/in/meg-kerns/ Visit govmates: https://www.govmates.com Full govmates Partnership Release: https://govmates.com/ati-govmates/   

Stephanie Alexander is a pioneering food writer, and was the first woman to own and manage a world class restaurant in Australia. She became a Member of the Order of Australia in 1994 and is regarded as one of Australia’s great food educators. Although Stephanie has been doing amazing things in the food an hospitality field for decades, her groundbreaking work in creating the NFP Stephanie Alexander Kitchen Garden Foundation has helped Australian school kids form positive food habits for life. Today I’m joined by the Stephanie Alexander Kitchen Garden Foundation’s CEO, Josephene Duffy, to talk about the recipe for effective food education. Have you subscribed to Teach Starter? Don’t forget! It means you’ll be the first to know whenever a new episode is released. At Teach Starter, we don't only make this great podcast for teachers! We also make quality, downloadable teaching resources!See omnystudio.com/listener for privacy information.

 'My life's work has been to convince as many as possible that cooking a lovely meal without anxiety adds so much to the joy of living.'  The Legendary kitchen doyen has written a new cookbook, Home, collecting great recipes and memoirs. See omnystudio.com/listener for privacy information.

Join chef and former librarian Stephanie Alexander in a wide-ranging discussion about the joys of home cooking. Plus, urban scholar Kim Dovey tells us what the study of informal urbanism can say about the crowd in a time of crisis; a dispatch from South Australia's Nature Festival; and Colin Bisset gets chintzy. Then, a trip to one of America's beguiling states, Florida.

We've spent an awful lot of time in our homes, and for some this has re-started a romance with home cooking. Chef, restauranteur, food writer, and former librarian Stephanie Alexander joins Jonathan to discuss her 19th cookbook titled Home.

*This is a Kids Pod Rewind episode where we listen to a past interview from the Kids Pod archives.* Welcome to Kids Pod, a podcast where kids get to ask adults the questions they really want to know. Nothing is too rude to ask. You send in the questions and our adults will give kids the answers they want to hear. We are so excited to have Stephanie Alexander as our special guest today on Kids Pod. You might know her name because she is the creator of the Kitchen Garden programme that runs in lots of Australian schools. But did you know she is also a legend of the Australian food and restaurant industry? Her most famous cook book, The Cook's Companion, has sold half a million copies and is now also an app. We are honoured and very lucky to have this Officer of the Order of Australia join us on Kids Pod. *Did you know that the creator of Kids Pod, Aimee Chan, is also a children's author? Her latest book, The Happy Mask, is all about what it's like to be a kid living in a world surrounded by masks. It's a really gentle book that's great to read with your parents, friends and teachers. You can find out all about The Happy Mask and other books by Aimee Chan at aimeechan.com or you can order all her books from your local bookstore.* To send us your questions for future episodes, contact us at aimeechan.com. We also ask that you please subscribe so you don't miss any future episodes of Kids Pod. And to help other people to find us and spread the word, we would love it if you would give Kids Pod a 5 star rating and share our link with your friends. Kids Pod was created by Aimee Chan on Wiradjuri land. Jingle by Niki Strauss. Cover art by Glen Strauss. Narration by Isabella Fraser. Special thanks to Stephanie Alexander, Abi, Sophie, Harry and Alexis. Thanks for listening. *If you would like to support Kids Pod to allow us to make even more episodes, you can make a one-off donation for as low as $5 at ko-fi.com/kidspod. There's no obligation and Kids Pod will continue to remain free for all. We want to keep Kids Pod going strong well into the future, so we really appreciate any support you can give. From all of us at Kids Pod, thank you.*

On this episode, Meg is joined by Cy Alba, Partner at Piliero Mazza and Stephanie Alexander govmates Co-Founder and BOOST LLC CEO & Founder to discuss the mess that has been CIO-SP4. 

They've let us loose in the cookbook factory with this minisode! We're talking all about how some of the books we've given the Cookbook Circle treatment to this season came into being. We welcome Julie Gibbs, who has worked in publishing for more than 30 years, as the the Cookbook Circle's first guest. Julie had the unique and very special honour of publishing both Stephanie Alexander's The Cook's Companion and David Thompson's Thai food. We grill her (pun intended) about the nitty gritty of cookbook publishing and she reveals some fascinating stories about two of Australia's most prestigious chefs.Please forgive us for some slightly patchy sound at the beginning of this one (Julie definitely did laugh at our lame jokes but the recording didn't quite catch it, we swear) but stay with us, we promise it gets better!You can find Julie on Instagram @Julie_Gibbs and at her website: www.juliegibbs.comIntro & Outro: Funky Souls – AmariàInterludes: Dance It Off (Instrumental Version) - Elin Sandberg See acast.com/privacy for privacy and opt-out information.

A big ol' episode for a big ol' book! We've learnt a lot through cooking through The Cook's Companion by Stephanie Alexander. We've learned how Aussies get their supply of kangaroo meat, what a wheat biscuit is and most importantly, that Stephanie Alexander is an Australian national treasure. Get stuck into this episode and find out how we faired against the tome to end all tomes. Hopefully we don't sully Stephanie's good name....We think a lot of you might have this book, so let us know what are the must cook recipes from it! Intro & Outro: Funky Souls – AmariàInterludes: Nep Tune - Dugway See acast.com/privacy for privacy and opt-out information.

In this episode, Meg is joined by BOOST Founder and CEO, Stephanie Alexander to talk about reflections from 2020 and what we can look forward to in GovCon 2021.  Stephanie Alexander has spent over a decade supporting government contractors in making connections to grow their bottom line. She is the CEO and founder of BOOST LLC which supports back-office functions for government contractors. She is a co-founder and Partner at govmates, a free teaming platform to connect business across the federal landscape. Her prior experience as a Chief Financial Officer and VP of Corporate Administration for Precise Systems, Inc. during a high growth phase and at a Department of Defense contractor gave her great insight into the inner-workings of the federal procurement system.  She began her work in DOD as a Program Manager working on innovative software for communications on Army Helicopters.    Ms. Alexander has accreditations from several sought after establishments including Virginia Polytechnic and State University (BS, MBA), George Mason University (Professional Certificate in Leadership Coaching) and Babson College (Goldman Sachs 10,000 Small Business Program). She has her MBA, SPHR and PMP certifications as well.  She serves in a volunteer capacity on the National Veteran Small Business Coalition as the Co-Founder of Matchmaking as well as on the Virginia Tech MBA Advisory Board.    Ms. Alexander is a frequent writer and speaker on a myriad of government facing subjects including successful teaming, growth & sustainability, navigating the seasons of business and insight into the world of subcontracting. Her clients include a broad variety of government contractors who routinely seek her advice on matters including traditional business tripwires and sustainable get-ahead strategies. 

Show Notes (Episode 31): In this episode, Amanda and Jessica share 21 instruction tips to start out 2021! Episode 31 covers the first 14 tips and episode 32 covers tips 15 - 21. We received some great tips from listeners which they share in addition to some that they want to share. Resources referenced in this episode: Distracted Minds: The Role of Tempo in Good Teaching. The Chronicle of Higher Education, by James Lang, November 16, 2020 Padlet Librarian's Guide to Teaching: Humor in Information Literacy Instruction with Lee Adams, Stephanie Alexander, and Lana Woods: Episode 21 This episode's theme music: Srivastav, A. (2013). Merry Go Round [Audio file]. Retrieved from https://soundcloud.com/909-music/arnav-srivastav-merry-go Here's where you can find us: Podcast: @Librarian_Guide Jessica: @LibraryGeek611 Amanda: @HistoryBuff820 Email: InfoLitTeachingPodcast@gmail.com Be sure to rate and subscribe wherever you listen to the podcast!

After one of the most challenging years, Australian culinary icon Stephanie Alexander talks about how much the culinary landscape has evolved, what it takes to overcome adversity when running a restaurant, and the importance of quality ingredients and care when cooking. Celebrating 80 years this year, her work is not done as she has more plans for the incredible Stephanie Alexander Kitchen Garden Foundation in 2021.https://www.stephaniealexander.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

Nigella Lawson, Ben Shewry, Karen Martini and Annie Smithers on the enduring legacy of the doyenne of Australian food, Stephanie Alexander, on her 80th birthday.

Nigella Lawson, Ben Shewry, Karen Martini and Annie Smithers on the enduring legacy of the doyenne of Australian food, Stephanie Alexander, on her 80th birthday.

1 Timothy 6:20

Govmates founders and matchmakers Katie Bilek and Stephanie Alexander return to Project 38 to speak with Senior Staff Writer Ross Wilkers about the challenge of silence that small businesses face in today's COVID marketplace.

Two legendary chefs: Firstly, Stephanie Alexander discusses her Kitchen Foundation's ever-expanding school programmes and encouragement of young talent; and Joseph Vargetto talks about his new cookbook Siciliano: Contemporary Sicilian. With your hosts Cam Smith and Josephine Smart. Website: https://www.rrr.org.au/explore/podcasts/eat-itTwitter:  @EatItRRRFacebook:  https://www.facebook.com/EatItRRR/Cam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/

LEGACY - Stephanie Alexander

Welcome to Kids Pod, a podcast where kids get to ask adults the questions they really want to know. Nothing is too rude to ask. You send in the questions and our adults will give kids the answers they want to hear. We are so excited to have Stephanie Alexander as our special guest today on Kids Pod. You might know her name because she is the creator of the Kitchen Garden programme that runs in lots of Australian schools. But did you know she is also a legend of the Australian food and restaurant industry? Her most famous cook book, The Cook's Companion, has sold half a million copies and is now also an app. We are honoured and very lucky to have this Officer of the Order of Australia join us on Kids Pod.  Kids Pod was created by Aimee Chan. Intro by Niki Strauss. Cover art by Glen Strauss. Narration by Isabella Fraser. Special thanks to Stephanie Alexander, Abi, Sophie, Harry and Alexis. To send us your questions for future episodes, contact us at aimeechan.com. We also ask that you please subscribe so you don't miss any future episodes of Kids Pod. And to help other people to find us and spread the word, we would love it if you would give Kids Pod a 5 star rating and share our link with your friends. Thanks for listening.

When Julia Busuttil Nishimura released her debut book, Ostro, she didn't expect to win acclaim from famous food personalities like Jamie Oliver and Nigella Lawson as well as be short-listed for the 2018 ABIA ‘Illustrated Book of the Year' and Gourmet Traveller's ‘Best Food Books for 2017.' Four years later, she is now preparing for the release of her second highly-anticipated cookbook, A Year of Simple Family Food. In this lovely interview with Julia, learn more about the success of Ostro, her life before becoming a cook and an author and how she runs her business today. Topics discussed in this episode: Introducing Julia Busuttil Nishimura [1:54]Catching Up [3:57]How Julia Started Out As a Teacher [7:56]How Her Upbringing Influenced Her Career as a Cook and an Author [10:44]Why She Didn't Pursue A Food Career Immediately [14:03]How Long It Took Julia to Focus on Being a Cookbook Author [16:05]What are Julia's Tips on Taking Beautiful Shots for Food [17:37]How She Got Famous Food Personalities Give Testimonials to Her Book [19:33]What Other Things/Factors Helped Her In Building Her Business [23:13]What Particular Business Element Did She Need To Upskill On [25:07]What Helped Her Push Through Doing An Instagram Live and Being More Active in Social Media [26:16]What She Felt Before Releasing Her First Book [28:42]Her Advice For Her Younger Self [34:05]A Year of Simple Family Food Release [36:50]Where Does Ostro Come From? [37:42]Resources mentioned in this episode:Ostro Blog [2:19]A Year of Simple Family Food [2:28]The Cook's Companion by Stephanie Alexander [15:49]Transcript:Find a full transcript at mydailybusinesscoach.com/podcast/18

Show Notes: In this episode, Amanda and Jessica chat with librarians Lee Adams, Stephanie Alexander, and Lana Woods about their work using satirical videos in IL instruction and using humor in the classroom. Topics & Takeaways: Starting with a tool like satirical videos allows the librarian to lean on comedians who are paid to be funny and not have to write their own materials. There is a tension of needing to stay “professional” and be funny which can especially be a risk depending on the librarian's race/gender/class etc. Women are not seen as funny and research has been shown it can be a risk for BIPOC (see show references). Humor is not universal so students, context and relation to the material must be considered. Ways to start with humor in the classroom: Begin the class with humor to spark student interest, raise students' expectations, lower anxiety, and create a more relaxed, positive learning environment. Use humor to encourage deep thinking. Have students work on a difficult concept or equation though a silly or outlandish example. Don't try too hard. Don't use outdated humor/references. Why you should consider using Humor in your next class: Most literature shows that it puts students at ease and lowers anxiety. Engages the students. Helps the instructor build rapport with students (more friendlier, relatable etc). Helps with retaining content. Resources referenced in this episode: Evoking truthiness: Using satirical news comedies to teach information literacy by Annis Lee Adams, Stephanie Alexander, and Lana Mariko Wood Satirical News LibGuide by Annis Lee Adams, Stephanie Alexander, and Lana Mariko Wood No News Is Good News? Satirical News Videos in the Information Literacy Classroom by Stephanie Alexander and Lana Mariko Wood; portal: Libraries and the Academy Plight of the Funny Female by Olga Khazan, The Atlantic Gendered Language in Teacher Reviews by Ben Schmidt Making Jokes During a Presentation Helps Men But Hurts Women by Jonathan Evans, Jerel Slaughter, Aleksander Ellis and Jessi Rivin; Harvard Business Review Women of Color in Academia Often Work Harder for Less Respect by Nadia Owusu; Catapult How Student Evaluations Are Skewed against Women and Minority Professors by Eva Lilienfeld; The Century Foundation Using humor in the college classroom: The pros and the cons by Drew C. Appleby, PhD Humor as a Teaching Tool in the Classroom by Notre Dame Kaneb Learning Center Humor in library instruction: a narrative review with implications for the health sciences by Elena Azadbakht Did You Hear the One about the Boolean Operators? Incorporating Comedy into Library Instruction by Kristin Trefts and Sarah Blakeslee in Reference Services Review “What Stand-Up Comedians Teach Us about Library Instruction: Four Lessons for the Classroom by Eamon C. Tewell in College & Research Libraries News This episode's theme music: Srivastav, A. (2013). Merry Go Round [Audio file]. Retrieved from https://soundcloud.com/909-music/arnav-srivastav-merry-go Here's where you can find us: Podcast: @Librarian_Guide Jessica: @LibraryGeek611 Amanda: @HistoryBuff820 Email: InfoLitTeachingPodcast@gmail.com Be sure to rate and subscribe wherever you listen to the podcast!

Welcome to Majority.FM's AM QUICKIE! Brought to you by justcoffee.coop TODAY'S HEADLINES: Multiple crises are unfolding with China as the country engages in a border standoff with India and cracks down on protests in the streets of Hong Kong. And Donald Trump’s government seems determined to make the most of the situation. Meanwhile, one-hundred thousand Americans, per the official figures, have now died from COVID-19. As cases climb, why are Democratic governors reopening their states? And lastly, demands for accountability grew in what Congresswoman Ilhan Omar called a police murder in Minneapolis. Protesters there took over a police station last night in a show of outrage over the killing by suffocation of an unarmed black man, George Floyd. THESE ARE THE STORIES YOU NEED TO KNOW: As of yesterday at least three-hundred and sixty people had been arrested in resurgent protests in Hong Kong. The central government in Beijing passed a new law restricting speech, assembly, and political autonomy for the former British colony. Beijing says the law is necessary to counter foreign interference. And however the US was already mixed up in the Hong Kong protests, Secretary of State Mike Pompeo yesterday threw gas on the fire. Pompeo sent a notice to Congress saying Hong Kong should no longer be considered autonomous. This is a prelude to diplomatic escalation. We could see more trade restrictions like higher tariffs and sanctions on Chinese officials. We could see visa restrictions. We could see more than that, depending. Pompeo’s counterpart, Chinese foreign minister Zhao Lijian, said the country would QUOTE take necessary measures to fight back ENDQUOTE against the US. However the diplomacy plays out, it’s not a good time for the people of Hong Kong. Beijing has ordered thousands of armed police into the streets. They’ve shot pepper spray into crowds and are rounding up and detaining dissidents and students – again. At the same time, China is engaged in a simultaneous border dispute with India. Both countries are sending large numbers of troops to a contested area in the Himalayas. Each has claims about why the other made them do it. Yesterday Trump said he would be willing to mediate the border dispute. As though anyone asked. China certainly wouldn’t see him as an honest broker. America’s relations with its largest trading partner keep getting worse under Trump. And this is no accident. He needs a great big scapegoat to distract from his failure to protect Americans from the coronavirus. And what bigger scapegoat could there be than the world’s most populous country? 100,000 US Coronavirus Deaths The official pandemic death toll in the US passed one-hundred thousand yesterday. More people have died in this country from COVID-19 than any other in the world. And that’s entirely because of the failures of our government, mainly in the White House but to some degree at every level. Experts have reminded the public that those numbers are too low for a variety of reasons, from statistical manipulations to lack of testing and reliability problems with the tests themselves. Cases continue to rise as states reopen. California has become one of four states – after New York, New Jersey, and Illinois – to report a hundred-thousand corona cases. And state health officials there took the opportunity to deliver a grim warning: we are reopening too quickly. As public health officer for Santa Clara County, Doctor Sara Cody led the campaign for a shelter-in-place order in the San Francisco Bay Area. That March 16 decision was one of the earliest lockdown orders in the country, and became the model for similar orders elsewhere. But now Governor Gavin Newsom is letting some counties reopen, and Cody says this will lead to a surge in cases. She says politicians need to wait for at least fourteen days after lifting restrictions to see if new cases subside. But American politicians aren’t heeding this advice. Instead they’re listening to business owners who want their workers to ignore the risk and don’t want to pay taxes to subsidize their wages during the pandemic. According to the Los Angeles Times, the Bay Area has a coronavirus death rate of six per one hundred thousand residents. In New York, by contrast, the virus has killed one-hundred and forty nine people for every hundred-thousand residents. That’s because Newsom listened to Cody before. Government action matters. And what good work has been done to save lives in spite of Donald Trump could be undone because Democratic governors got scared about keeping campaign donors happy. Rioters Occupy Minneapolis Precinct The chorus demanding accountability in the police killing of George Floyd is getting louder. Yesterday the mayor of Minneapolis, Jacob Frey; Minnesota Congresswoman Ilhan Omar; and Governor Tim Walz all added their voices. Mayor Frey said the county attorney should bring charges against the arresting officer, Derek Chauvin. Videos showed Chauvin suffocating Floyd with his knee on Floyd’s neck for nine minutes as other officers look on. Representative Omar said the officer who killed Floyd, a forty-six-year-old black man recently laid off from his job at a restaurant, should be charged with murder. Someone had called the police on Floyd, claiming he passed a counterfit $20 bill. Yesterday the Minneapolis police department fired four officers involved in Floyd’s killing. And the Federal Bureau of Investigation was reportedly investigating. But none of this was enough to quell growing public disgust with police violence against black and brown people. Protests continued for a second night in Minneapolis. With riots ongoing, Governor Walz said QUOTE our feelings of anger, anguish, and disillusionment are justified ENDQUOTE. Police once again shot tear gas and rubber bullets into crowds indiscriminately. Angry locals took over a Target, an Arby’s, and a Dollar Tree. They also took over a police station, which is not something you see every day. A diverse assemblage of rioters threw bricks and broke windows at the city’s Third Precinct station, where the officers who killed Floyd were based. As night began to fall some got inside and took over the building. At last report, police were still dealing with that situation and with arsons in the immediate area. In Los Angeles, Black Lives Matters protesters demanding for justice for Floyd’s murder shut down the one-oh-one freeway. A California Highway Patrol car drove through a crowd. Video shows a crowd surrounded the state police vehicle on the freeway. It then accelerated after several people were already on the hood. At least one person was injured. It’s hard to miss the contrast in the police response, compared to the recent armed takeovers of multiple state capitols by white, Trump-supporting organized fascist groups. There was no official count of arrests, so you can credit the Chinese Communist Party with more transparency than some American police departments. AND NOW FOR SOME QUICKER QUICKIES: Anthony Fauci is now the first Trump official to clearly say that the president’s favorite miracle cure does not work. The federal infectious diseases director went on CNN last night and said the evidence against hydroxy as a COVID treatment was becoming clear. France this week banned the use of hydroxychloroquine to treat COVID-19. The World Health Organization also paused trials. Now it’s going to be a big scandal that an American official dared tell the truth. Just because one corrupt idiot took has a personal interest in the matter. A new book by two young conservative journalists claims Bill Clinton was having an affair with Ghislaine Maxwell, alleged accomplice to the sex trafficker Jeffrey Epstein. The book, A Convenient Death, will be published by Penguin Random House, so a libel lawyer at least looked at the claim. The source was reported to be someone who QUOTE witnessed the relationship ENDQUOTE. This was all reported by the New York Post yesterday and the book comes out on June 2, so expect a Trump tweet around then. Police in Brazil raided more than two dozen key online boosters of the president, Jair Bolsonaro. The president’s son Carlos is reported to be a key figure in a well-funded propaganda ring being used to attack political opponents and intimidate dissidents. Opposition politicians praised the move but the regime said it was the victim of a leftwing attack. Several pro-Bolsonaro lawmakers were targeted in the police raids, along with political operatives, at least one far-right blogger and a real-estate tycoon. Trump’s new campaign chief of staff had one big qualification, it turns out: in 2016, she was arrested and charged with conspiracy to violate state election laws. Business Insider broke the story last night. The campaign official, Stephanie Alexander, got promoted on Tuesday from her previous job . The charges were dropped without explanation in 2017, to the dismay of investigators. Alexander allegedly participated in a scheme to conceal dark- money donations. The crime was discovered through text messages after her Republcian operative boyfriend got busted for cocaine. May 28, 2020 - AM Quickie HOSTS - Sam Seder & Lucie Steiner WRITER - Corey Pein PRODUCER - Dorsey Shaw EXECUTIVE PRODUCER - Brendan Finn

In this 10th episode, the smalls talks to the govmates team, Stephanie Alexander and Katie Bilek. https://govmates.com/ What is govmates? govmates is the premier teaming partner platform for government contractors. Their matchmaking technology connects federal agencies and primes to small businesses for procurement and teaming opportunities. Their platform is utilized to facilitate teaming introductions, conduct market research and support small business outreach in the government contracting community. Host Just Nate and Dennis K. walk through how to get started with this amazing company and how they can help you as a small business get more exposure to other companies and the gov. --- Send in a voice message: https://anchor.fm/thesmalls/message Support this podcast: https://anchor.fm/thesmalls/support

Stephanie Alexander and Katie Bilek are the matchmakers at Govmates where they connect government customers with companies. In this interview with Senior Staff Writer Ross Wilkers, they share the perspective on issues such as non-traditional players in the market, small business challenges and what differentiation really means.

Join Caroline Wilson and Corrie Perkin for Episode 82 - 'I'm Saving Them For Best'.  JOIN US NEXT TUESDAY FOR OUR LIVE PODCAST EVENT We’re teaming up with the Royal Women’s Hospital next Tuesday the 30th of May to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. The Miracle Mums Appeal raises funds for life-saving healthcare for mums and newborns. Many women in Victoria could not have had a successful pregnancy without interventions involving the team at the Women’s CLICK HERE TO PURCHASE YOUR TICKETS.  We check in on our 'Goal of the Month' progress - Caro's perfected her quince tart and Corrie's planted out her veggie beds.  We review the Easter long weekend, there were a couple of low points but many more highs, a couple of weird moments (including the footy results) and plenty of great foodie highlights.  As we follow the progress of the 2019 Federal Election campaign we reflect on suggestions that journalists have become too soft and need to team up to get better answers from the candidates.  Caro has a 'Crush of the Week' - St Kilda Captain Jarryn Geary.  Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.  Ahead of an overseas trip Caro's grumpy about Australia's passport expiration dates - did you know your 10 year passport is only valid for 9 and a half years? Books, Screen and Food.  Corrie's been reading Andrea Goldsmith's Invented Lives (available HERE). Andrea is also Corrie's guest on the latest episode of The Book Pod - subscribe wherever you listen to podcasts or HERE.  Both Caro and Corrie have been loving the latest season of Call The Midwife  ABC TV.  Caro whipped up Elizabeth David's Coq au Vin on the weekend - click HERE for the recipe or see below. Plus Caro baked Stephanie Alexander's classic Quince Tart (recipe available HERE) or below.  BSF bought to you by our new sponsor  VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au In '6 Quick Questions' we discuss the booing of Gary Ablett Junior on the weekend, delve into Corrie's peculiar public toilet experience and much more.  Corrie's 'GLT' is a natural remedy for ridding the pantry of those pesky weevils.      Stephanie Alexander's Quince Tart  Ingredients 1 quantity Shortcrust Pastry (recipe in the Cook’s Companion App and book)30 thick slices Poached Quince (recipe in the Cook’s Companion App and book) Filling 2 eggs½ cup sugar1 heaped tablespoon plain flour125 g unsalted butter Method Preheat oven to 200°C. Line a 24 cm loose-bottomed flan tin with pastry and bake blind at 200°C for 20 minutes. Remove from oven and reduce temperature to 180°C. Allow pastry case to cool, then remove foil and weights. Drain quince well, then arrange slices in a circle around edge and fill in centre with remaining quince. To make the filling, beat eggs and sugar until thick and pale, then add flour. Melt butter and cook until a deep gold. Add butter to egg mixture and spoon over fruit in pastry case. Bake for 25 minutes or until filling has set. It will look golden brown and be a little puffed but will subside as it cools. Serve warm or cold (but not chilled) with double cream. Pears and plums This tart is also delicious made with poached, drained pears or blood plums. Elizabeth David's Coq Au Vin 1.3kg (3lb) chicken, plus the giblets Salt and pepper Lemon juice 85g-115g (3oz-4oz) butter, plus extra for the onions and mushrooms A small glass of brandy A whole bottle of good red wine – Mâcon, Beaujolais or Châteauneuf du Pape, plus extra for the onions 20 small (baby) onions, peeled Sugar 225g (8oz) mushrooms 20g (¾oz) flour (optional) Season the bird inside and out with salt, pepper and lemon juice; into a deep, heavy pan put the butter and brown the chicken all over in it; pour over a small glass of brandy and set alight; when the flames have died down, pour in a whole bottle of good red wine.  Add the giblets of the bird, cover the pan and simmer slowly either on top of the stove or in a low oven for about 1½ hours. In the meantime, prepare the little onions, browned in butter and glazed with a little sugar and red wine, and the mushrooms, sautéed in butter. A few minutes before the chicken is ready, take out the giblets and add the onions and mushrooms. Remove the chicken on to a hot dish and carve it for serving. The sauce should by this time be sufficiently reduced to need no thickening, but if it is not, add 30g (1oz) butter worked with the flour, put the pan on to a high flame and let the sauce bubble until it is thick enough. Pour it over the pieces of chicken, and arrange the mushrooms and the onions on the top.   For videos and pics make sure you follow us on Instagram @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.  Email the show via feedback@dontshootpod.com.au Follow us on Twitter via @dontshootpod 'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.    

We've hit the ton (as new cricket tragic Sales would say) and our loveable bunglers have finally mastered the audio well enough to give Chatters the greatest gift ever - a mindblowingly special guest!The Prince Philip Movement - a cult on the island of Tanna that worships Prince Philip, Duke of Edinburgh as a god.Prince Philip apologises to woman injured in car crash (ABC News, 27 Jan 2019)The Crown TV SeriesPPC (Petits Propos Culinaires) journal of food studies and food historyThe Girls' Guide to Hunting and Fishing by Melissa BankCrazy Rich Asians (2018) based on the novel by Kevin KwanBakkwa also known as rougan or roupu. A Chinese salty-sweet dried meat product similar to jerky. (via Wikipedia)Note: there was An Australian Company who manufactured a product called “Road Kill Jerky”, but contrary to Crabb’s claim they did not make their jerky from road kill!!The Cook's Companion: Complete Book of Ingredients and Recipes by Stephanie Alexander,Ottolenghi's cauliflower cake recipe from Plenty More (Online recipe via The Guardian)Black pepper tofu from Plenty (Online recipe via Ottolenghi website)Slow-cooked chicken with a crisp corn crust from Simple (Online recipe via Ottolenghi website)Sweetcorn polenta (Online recipe via The Guardian)Pea, za’atar and feta fritters from Simple (4th recipe in this “Pea” feature from the Guardian)The Wife (2018) starring Glenn Close and Jonathan PryceStandard Deviation by Katherine HeinyYotam Ottolenghi Cookbooks:Ottolenghi: The Cookbook by Yotam Ottolenghi, Sami TamimiJerusalem by Sami Tamimi, Yotam OttolenghiPlenty by Yotam OttolenghiPlenty More by Yotam OttolenghiNopi: The Cookbook by Yotam Ottolenghi, Ramael ScullySweet by Yotam Ottolenghi, Helen GohSimple by Yotam Ottolenghi

Late last year, a census of Maryland’s oyster population revealed an alarming decline: there are now about 300 million oysters, half the number of two decades ago. Tim Wheeler of The Bay Journal walks us through the causes for the decline - from disease and loss of habitat to harvest pressure.Then: how do you raise oyster larvae? Stephanie Alexander of the Horn Point Oyster Hatchery takes us from spawning to spat on shell…

If there’s one thing that can rival Stephanie Alexander’s enthusiasm for food and cooking, it’s her delight in good conversation. In fact, conversation has been front and centre in choosing recipes for her book, The Cook’s Table. ‘I want to be away from the table as little as possible, so I have kept last minute stovetop cooking to a minimum,’ Alexander has said. ‘I don’t want to miss the best stories. I am hungry for the latest news and opinions.’ The Cook’s Table is an especially personal collection of recipes and reflections, with Alexander revisiting memorable meals from her own life and travels in each chapter. There’s plenty there to draw from; over the course of 50 years, Alexander’s career has seen her open several celebrated restaurants as owner-chef, write 14 books including the modern-day cooking bible The Cook’s Companion and launch the pioneering Stephanie Alexander Kitchen Garden Foundation, which has seen food education take off in school gardens across Australia. In conversation with writer and food critic Larissa Dubecki, Alexander talks about her food, foundation and five-decade career.  Books and Ideas at Montalto series sound design and music: Jon Tjhia.

Her classic book The Cook's Companion can be found on many book shelves around Australia, and now Stephanie Alexander has turned her hand to those amongst us who have abandoned the kitchen with The Cook's Apprentice. With simple explanations and her trademark attention to seasonal produce, Stephanie aims to entice even the most wary of us back to the kitchen.

Stephanie Alexander, who has sold half a million copies of her book The Cook's Companion, introduces the young and the uninitiated to good food with her new book, The Cook's Apprentice: Tips, Techniques and Recipes for New Foodies.The legendary cook tells Gregory Dobbs about attacking pomegranates, her lamentations about modern eating habits, and how teaching her father to bake bread turned his life around.Find out more about Stephanie's new book: http://bit.ly/2ynZXWM

It’s meatball time and acclaimed cookbook author, restaurateur and founder of the Kitchen Garden Foundation, Stephanie Alexander, is sitting down with Jane de Graaff to give us all the secrets to the best meatball recipe. These are the balls that work for every meal, all it takes is a great base recipe and the rest is a choose-your-own-adventure of the flavours that you love. Fifteen minutes and you’ve got anything from spaghetti and meatballs to burgers on the grill. Find the full recipe for Stephanie Alexander’s The Versatile Meatball at   https://kitchen.nine.com.au/2018/10/22/15/07/stephanie-alexanders-the-versatile-meatball-recipe

Stephanie Alexander, who has sold half a million copies of her book The Cook's Companion, introduces the young and the uninitiated to good food with her new book, The Cook's Apprentice: Tips, Techniques and Recipes for New Foodies. The legendary cook tells Gregory Dobbs about attacking pomegranates, her lamentations about modern eating habits, and how teaching her father to bake bread turned his life around. Find out more about Stephanie's new book: http://bit.ly/2ynZXWM

Whilst we all want to be happy, it turns out that what makes each of us happy is very different. Listen in as women reveal their aspiration to sit around a kitchen table filled with joy, to be creative, to watch others thrive, to find the meaning of life and to help young people among other things. In this episode, you’ll hear from: Bec Ordish, Australian-born founder of the Mitrataa Foundation, a not-for-profit education and skills-development organisation, based in Nepal. Gail Kelly, Westpac’s first female CEO and the only female CEO of a major bank Tabitha St. Bernard-Jacobs, an ethical fashion designer, and youth coordinator for the Women’s March on Washington Catherine Keenan, co-founder of the Sydney Story Factory, a not-for-profit creative writing centre for marginalised youth. Lisa VeneKlasen, educator and human rights activist. Georgie Smith, the Australian-born founder of A Sense of Home, a US not-for-profit organisation devoted to creating homes for at-risk youth. Shami Chakrabarti, a member of the British House of Lords and Labour shadow attorney general for England and Wales. Gillian Anderson, an acclaimed actor and human rights activist. Jessica Grace Smith, an actor, writer, director and producer. Geena Rocero, a Philippines-born transgender supermodel and transgender rights activist. Anita Heiss, Australian author, and advocate for Aboriginal visibility in literature. Laura Dawn, a political activist, writer, musician and filmmaker. Stephanie Alexander, bestselling Australian chef, restaurateur and author, and founder of Kitchen Garden Foundation. Maggie Beer, iconic Australian cook, restaurateur and author. Ruth Reichl, a food writer, restaurant critic and author, and last editor-in-chief of the USA’s Gourmet magazine.. Carla Zampatti, award-winning Australian fashion designer.

We started today's show talking about some of the awesome stuff happening for 3RRR's 40th birthday - get involved!We chatted to food writer an author Richard Cornish about the recent appalling treatment of animals at a Riverside Meats abattoir and how (once again) this underlines the dilemma for meat producers and meat eaters in general. Is there such a thing as "ethical meat"? Is it possible to develop a supply chain where the animal, the producer, and the customer all get something out of the process?Next up we spoke to John at the Vic Market.We finished the show with food writer, eater, and cook Dani Valent about entertaining at home. With all the full restaurants, cafes, and bike delivery services is anyone still actually cooking their own food? Yes! And with some planning it's not a huge amount of work. We also spoke about Stephanie Alexander's new book The Cook's Table.

I interview Mike Hoyle, my good friend, chef and owner of Limoncello café in Sandringham. We touch on the seasonality of food, gardens in Oakleigh, The Yarra Valley Food Group, challenges for small business, Stephanie Alexander and rabbit and fig pies.

This episode is a MUST for any parent thinking about the schooling situation for their kids. In this episode, Wes Ward and Hugh McKewan speak with Mr Mark Huglin from the Surfside Primary School in Ocean Grove. Surfside Primary is centrally located and very close to secondary schools and sporting facilities including the very impressive Ocean Grove sports centre. With a very safe bike riding and storage environment, many students ride to Surfside Primary and store their bikes in the 'Taj Mahal' of bike sheds. Mark outlines how students can integrate with organisations inside and outside of school such as: * recreational sporting clubs * local not for profit organisations * Stephanie Alexander garden program including the working kitchen program Learn about the Surfside curriculum and learning philosophy from preps right through to grade six. How current parents are responding to this learning approach. The technology being used at the school that aligns with the home environment. School Zoning issue: * the issues coming into play for parents. * How it impacts on property buying decisions. * Is Surfside at capacity? If so, where you buy then comes into play. Find out more by contacting Mark Huglin, Address: 31/65 John Dory Dr, Ocean Grove VIC 3226 Phone:(03) 5256 1411

If you like getting away from it all, this episode of Roadtreking - The RV Podcast is going to be especially interesting to you. Along with a bunch of RV news, tips and topics covered this week, we devote lots of time to boondocking and staying connected to the online world through satellite Internet. First, thanks to Stephanie Alexander from Crystal River, Fla. for her kind words about the podcast and how she, as a solo RVer, appreciates the community she's met through Roadtreking. I always start each week's episode with a message left via the Vice Mail link that you see on the right side of this blog page. Sometimes it's a compliment, sometimes its a little commentary on what the RV lifestyle means to the listener. But its so encouraging to get those messages and I thank those who have done so already. Listen up! Here's Episode 5 of Roadtreking - The RV Podcast [spp-player] To download this to your computer just right click the download button. On PCs, that saves to your hard-drive and you can then listen to it any time you want, pausing it and resuming at will. On Macs, Control click the download button and then select "Save Link As" from the little dropdown list to get it on your hard-drive. This episode is brought to you by: Van City RV – where they service and sell only Class B motorhomes from all the major manufacturers. And… The Good Sam Club – Good Friends, Good Fun, Great Savings! Join Today! Here's the show notes for Episode 005 of Roadtreking - The RV Podcast: BOONDOCKING – Jennifer and I just returned from a four-day boondocking getaway in the woods of northern Michigan. We talk about what it's like out there and what we do when we're off the grid. Heres' a link to some boondocking photos and a story and on the podcast, there's an audio segment in the podcast that we recorded out in the boonies. LISTENER QUESTIONS OF THE WEEK: A listener wants to know whether he's better off touring in a high mileage automobile or a small motorhome. Jennifer and I break it down by the pros and cons and [spp-tweet "We discuss the differences between a conversion van and a Class B RV"] RV NEWS OF THE WEEK: [spp-tweet "I give the RVers Farmers Almanac long range weather forecasts for the winter by region"] and we share news on the the fastest growing RV demographic, according to the latest industry sales figure.   TRAVELING TECH TIP: I share an amazing typing shortcut app I use for my Apple MacBook Pro laptop and my home desktop called Text Expander. It lets you quickly type "snippets" of text, whether a full letter or paragraphs or a signature. No more fat fingers. I love it for use while traveling because I can respond to email and write faster and more accurately, keeping data charges down while online via my mobile hotspot. But here's the deal,.. after I contacted the company,  they gave me five copies that I can give away. So the first five people who contact me and ask for the TextExpander app will get one. INTERVIEW: We talk with Barb Nolley, of  Mobile Internet Satellite. She tells us just [spp-tweet "What's involved in getting a satellite Internet system for an RV, along with pricing and equipment options"]. She discusses speed and reliability and how to set it up. RV BUCKET LIST DESTINATION: The Everglades and the Big Cypress National Preserve in Florida. Many of you ask how you can subscribe, review and rate the Roadtreking Podcast on iTunes. As we start a podcast, it's very important to get a bunch of reviews to be able to show well in the iTunes listings. So if you can, I'd sure appreciate it if you'd subscribe and leave me your review. Here's how: How to subscribe, rate and review a podcast First, open up the iTunes app on your computer or mobile device. Click on Podcasts up on the top > From the iTunes Podcasts page, use the “Search Store” field up at the top right corner of the page. Type in Mike Wendland or Roadtreking RV Podcast. > Click on the logo image of the Roadtreking RV Podcast on the...