Podcasts about stews

What do a vegan cookbook author and a New Yorker cartoonist have in common? More than you might think! Listen as Nava Atlas and The Bob join forces in a conversation that is creative, cozy, and yes, a little bit purrfect.Nava is a longtime vegan author and illustrator, while Bob Eckstein is a celebrated cartoonist whose work you have almost certainly seen. Together, they've created the charming illustrated book Inspired by Cats: Writers and Their Mews(es). In this episode, we talk about how this unexpected partnership came together, why it actually makes perfect sense, and how cats, creativity, and friendship weave through their work.Of course, we also talk about food! Nava shares a warming and fun Vegan Taco Soup from her cookbook Vegan Soups and Stews for All Seasons, and Bob talks about one of his favorite Nava recipes, a bright and satisfying Pear Couscous Salad. It's a conversation about inspiration, collaboration, cats, and good food, all on the Recipe of the Day podcast this week.Taco Soup Photo by Theresa RaffettoInspired by Cats: Writers and Their Mews(es) by Nava Atlas and Bob EcksteinBob's Links:The Bob (Bob's substack)Footnotes from the World's Greatest Bookstores by Bob EcksteinFootnotes from the Most Fascinating Museums by Bob EcksteinNava's Links:Nava's Literary Ladies GuideLiterary Ladies Guide newsletter on SubstackThe Vegan AtlasThe Vegan Atlas newsletter on SubstackNavaAtlasArt.comVegan Soups and Stews for All Seasons by Nava AtlasVegetariana: A Rich Harvest of Wit, Lore, & RecipesVegan Holiday KitchenChristine's Links:Buffalo Chicken Stuffed PeppersShould You Poke Holes in Sausages?Homemade PierogiesCabbage Rolls (Ukrainian Holubtsi)Easy Homemade Borscht RecipeHomemade Mushroom Gravy12 Days of Dips12 Days of Roasts

On this episode of Huntavore, Kriss Abigail and Nick Otto explore the world of hunting and cooking, focusing on the importance of utilizing underutilized cuts of venison. They discuss various cooking techniques, the value of patience in the kitchen, and the joy of creative meal prep. The conversation also touches on the significance of stewardship and conservation in hunting, encouraging listeners to embrace the culinary possibilities of wild game. With practical tips and personal anecdotes, this dialogue inspires a deeper connection to food and nature. Nick and Kriss, explore the deep connections between hunting, cooking, and the food that ends up on our plates. We talk about how hunting fosters a unique relationship with the meals we prepare and builds a stronger appreciation for the natural world. Respectful stewardship is a central theme, including the importance of using every part of the animal and embracing underutilized cuts to reduce waste and honor the harvest. We also dive into the value of understanding different cuts of meat—especially venison—and how patience in the kitchen can unlock richer, more satisfying flavors. From experimenting with international cuisines to transforming leftovers into new dishes, we highlight how creativity keeps cooking fresh and engaging. Throughout the episode, we reflect on the rewarding yet challenging nature of cooking with wild game and how embracing those challenges ultimately makes us better cooks and more thoughtful consumers of the food we gather. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Kriss Abigail and Nick Otto explore the world of hunting and cooking, focusing on the importance of utilizing underutilized cuts of venison. They discuss various cooking techniques, the value of patience in the kitchen, and the joy of creative meal prep. The conversation also touches on the significance of stewardship and conservation in hunting, encouraging listeners to embrace the culinary possibilities of wild game. With practical tips and personal anecdotes, this dialogue inspires a deeper connection to food and nature.Nick and Kriss, explore the deep connections between hunting, cooking, and the food that ends up on our plates. We talk about how hunting fosters a unique relationship with the meals we prepare and builds a stronger appreciation for the natural world. Respectful stewardship is a central theme, including the importance of using every part of the animal and embracing underutilized cuts to reduce waste and honor the harvest. We also dive into the value of understanding different cuts of meat—especially venison—and how patience in the kitchen can unlock richer, more satisfying flavors. From experimenting with international cuisines to transforming leftovers into new dishes, we highlight how creativity keeps cooking fresh and engaging. Throughout the episode, we reflect on the rewarding yet challenging nature of cooking with wild game and how embracing those challenges ultimately makes us better cooks and more thoughtful consumers of the food we gather.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, Kriss Abigail and Nick Otto explore the world of hunting and cooking, focusing on the importance of utilizing underutilized cuts of venison. They discuss various cooking techniques, the value of patience in the kitchen, and the joy of creative meal prep. The conversation also touches on the significance of stewardship and conservation in hunting, encouraging listeners to embrace the culinary possibilities of wild game. With practical tips and personal anecdotes, this dialogue inspires a deeper connection to food and nature.Nick and Kriss, explore the deep connections between hunting, cooking, and the food that ends up on our plates. We talk about how hunting fosters a unique relationship with the meals we prepare and builds a stronger appreciation for the natural world. Respectful stewardship is a central theme, including the importance of using every part of the animal and embracing underutilized cuts to reduce waste and honor the harvest. We also dive into the value of understanding different cuts of meat—especially venison—and how patience in the kitchen can unlock richer, more satisfying flavors. From experimenting with international cuisines to transforming leftovers into new dishes, we highlight how creativity keeps cooking fresh and engaging. Throughout the episode, we reflect on the rewarding yet challenging nature of cooking with wild game and how embracing those challenges ultimately makes us better cooks and more thoughtful consumers of the food we gather.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nothing caps a day in the blind like a hearty wild game stew or soup back at camp. Fowl Life Midwest Host Joel Kleefisch and award-winning French Chef Ellie Lawton break down recipes good for the goose or the whole gander. Set down your Benelli and pick up your ladle, cuz, it's as easy as duck soup! This episode is brought to you by Travel Wisconsin, Camospace, and GATR coolers

There's nothing more comforting than a warm bowl of soup or a bubbling casserole — especially when it's filled with life! In this episode, we're exploring Fermented Comfort Foods — how to finish cozy dishes with kefir, yogurt, labneh, or a splash of kraut brine so they nourish both your belly and your heart. You'll learn how to keep those live cultures happy, why they boost mood and digestion, and simple ways to turn everyday comfort food into true gut comfort food. Episode link: https://www.culturedfoodlife.com/podcast/episode-336-fermented-comfort-foods-bringing-cultured-ingredients-to-your-soups-stews-and-casseroles/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/fermented-comfort-foods-using-cultured-ingredients-in-soups-stews-and-casseroles/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Send us a text

Award-winning vegan cookbook author and plant-based cooking expert, Laura Theodore, shares delicious tips and recipes for preparing hearty soups and stews. Flavorful “Kale, Carrot and White Bean Soup” is easy to serve for hearty fall fare and protein-rich “Root Veggie and Lentil Trio Stew” makes a filling, plant-based meal. Laura is author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning vegan blog at: JazzyVegetarian.com Find the recipes from today's show at: JazzyVegetarian.com Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Pop Tarts, Shark Bites, Shark Island , Stews freefall, letter writing and a lot more waffle. Part 1 of 2

The Crew has some time to kill, so they decide to enter Lakemarch to learn about what's going on behind the city walls.Drogan and Dagna catch up. Clyff can't help himself.A wild Stewart appears.Music by Epidemic Sound.Logo art by @winstonfujino

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Hot weather, stew cooking, more cowboy stories, pizzas, dishes Paul's most proud of and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

The Stews started their musical journey as a band a mere 5 years ago. But in those 5 short years they've released an EP and two albums, and gathered a small army of fans. They have performed hundreds of shows over the last 3 years and are gearing up for more on their "Who's Hungry" Fall Tour. Preston Hall and Wyatt Griffith were nice enough to stop by the show and talk all about The Stews. Doc, Wyatt and Preston, talk about starting out in music, meeting at Auburn University, renting a storage place to play drums, the first band jam session in Wyatt's basement, recording the first EP, moving to Charleston, recording new music and much more. Meanwhile on the rest of the show Mike and Doc decide that history exists despite what Tyler Herro says, and Mike is going to eat Altoona pizza. Introduction: 0:00:20 Birthday Suit 1: 12:53 Ripped from the Headlines: 18:15 Shoutouts: 37:52 The Stews Interview: 42:47 Mike C Top 3: 1:47:38 Birthday Suit 2: 2:04:33 Birthday Suit 3: 2:07:03

In our one-hundred and sixty-second episode, Robbie and Ryan talk about:Emails! Send us one: goinggreypod@gmail.com He said/(S)he said: Some politics Oh, That's Nice: Birthdays and a man of cultureWho Asked You?: Stews, Optimum, Adam Silver, and RobbieWell That's Great: window a/c's and makeupSports: Knicks and the BelmontCheck out "Let the Boys Watch" with cousin Benny! https://linktr.ee/lettheboyswatchFollow us on InstagramGoodnight Tom Thibodeau!

The gang delve deeper into Stewarts memories and psyche and witness the origins and purpose behind Two-ert. What will Heart Walking have in store for them this time?Music by Epidemic Sound.Logo Art by @winstonfujino

"Knock-knock-knockin' on Heaven's door" - Ben follows Drake's lead and invites 25 Miss Universe contestants to the show. - Nobody gets sick and tries to text God. - Ben wonders how the ongoing Leongatha mushroom trial has affected beef Wellington consumption. - We debate soup versus stew and the coolest foods to get caught eating. - We consider which of Ben's friends would be the most likely to eat him. - Nobody recounts the time Agatha Christie went missing and Sir Arthur Conan Doyle was recruited to the case. - We make plans for the true crime podcast in the event of Nobody's murder. - Nobody struggles to find a moniker for her mum's dead partner. - Ben is shocked by the people who ask how his dad died.

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Catey's Nominations 2025, Birria stews, Salt & Malt Bristol, Britain's favourite cocktails and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode, host Caryn Antonini is joined by Douglas Raggio, author, investor, food business founder and consultant and Founder of the thriving food company, Pass the Honey, a purveyor of fresh honeycomb that is designed to bring the full nutritional benefits of honey to the consumer in a convenient package. Prior to Pass the Honey, Douglas founded the slow cooked meal company, Stews and Such, he also founded a VC called Gastronome Ventures and a private equity fund Bias and Blind Spots, both of which focused on healthy food and beverage branded companies. He's been an advisor to over 100 startups and is a sought-after speaker at North America's largest specialty food trade shows. For more information on our guest:Pass the Honey - Harvesting the Potential of Regenerative Honeycombfreshhoneycomb.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Summary: Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison Shank Sagamité African Wild Hog Stew – Potjiekos Venison Heart Stew Rabbit, Deer, Pumpkin Beer Stew Lebanese Goose and Potato Stew Coconut Fish Stew Turkish Venison Meatball Stew Creamy Venison Meatball & Gnocci Stew Jalapeño Whitetail Stew Lobster Mushroom Obe Ata Stew Sudanese Rijla – Purslane, Lamb, and Lentil Stew How to Make Brown Venison Stock Homemade Lobster Stock Basic Dashi Stock Takeaways: Stews have a higher solid to liquid ratio than soups. Cultural variations of stews exist worldwide, including chili and curry. The first recorded recipe for stew dates back 4,000 years. Indigenous peoples have unique methods of making stews. Modern stews evolved from historical recipes in Europe. Stews are popular among hunters for their ability to tenderize tough meats. Irish stew became prominent during the potato famine. Stews can be enjoyed year-round, not just in cold months. Personal preferences for serving stews vary between bowls and plates. Stew sandwiches are a delicious way to repurpose leftovers. Stew is a comfort food that pairs well with buttered bread. Choosing the right cut of meat is crucial for a good stew. Searing meat enhances flavor through the Maillard reaction. Add vegetables at different stages for optimal texture. Homemade stock is preferred for richer flavor. Umami ingredients can elevate the taste of stew. Cooking in the oven provides even heat distribution. Wild game adds unique flavors to stews. Stews improve in flavor when left overnight. Experimenting with ingredients can lead to delicious results. Chapters: 00:00 Introduction to Wild Game Stews 03:03 Understanding Stews vs. Soups 06:04 Cultural Variations of Stews 08:49 Historical Roots of Stews 11:49 Indigenous Stews and Their Significance 14:51 Evolution of Stews Through Time 18:08 Modern Stews and Their Popularity 20:58 Personal Preferences and Cooking Techniques 24:00 The Comfort of Stew and Personal Preferences 27:00 Choosing the Right Ingredients for Stew 29:57 The Importance of Searing and Thickening 33:09 Adding Vegetables and Flavor Enhancers 35:58 The Role of Liquids and Stocks in Stew 39:05 Umami and Flavor Complexity in Stews 41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire 44:59 Wild Game and Unique Ingredients for Stew 48:03 Final Thoughts and Recipes for Delicious Stews Keywords: Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

I never tire of a bowl of steaming hot stew. It's the attention todetail that makes this dish one of the world's great classics.

Chef Ric Orlando is back. We'll talk soups and stews. Ray Graf hosts.

Dana In The Morning Highlights 1/9Cottown Bowl up in Dallas could be postponed due to the winter weather expectedHouston Livestock Show & Rodeo will be making a lineup announcement tonightSoup and Stews were top picks for favorite cold-weather food - what's YOUR favorite??

20250108 Recipe Swap - Soups and Stews Originally Broadcasted January 8, 2025, on ACB Media 5   Don't stew about soups and bread to accompany them! Participants came to our next recipe call and got some great ideas about stews, soups, and the breads that make them special! Even if you don't have a recipe, come, and say hi and get hungry with all of our great sounding recipes!   Find out more at https://acb-community.pinecast.co

Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885 Nava Atlas, Vegan Soups and Stews for All Seasons Nava Atlas's first book was Vegetariana, originally published in 1984 and most recently updated in 2021. She has written many vegetarian and vegan cookbooks, including American Harvest, Plant-Powered Protein, 5-Ingredient Vegan, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates trade and limited edition visual books on women's issues, notably, The Literary Ladies' Guide to the Writing Life and Secret Recipes for the Modern Wife. Visit her websites, The Vegan Atlas (theveganatlas.com) and Literary Ladies Guide (literaryladiesguide.com). She lives in the Hudson Valley region of New York State.

Steamed kitchen queen Martha Stewart has been boiling over everything anyone says about her – leaving alarmed friends trying to nudge the belligerent billionaire into therapy to cool her hot temper. The 83-year-old lifestyle mogul is even scorching her new Netflix documentary, Martha, after giving director R.J. Cutler carte blanche access to her world, including scads of never-before-seen photos, letters and diary entries, RadarOnline.com can reveal. Martha has also been accused of exaggerating details about how she cheated on her then-husband Andy Stewart, which has also made her furious, sources said. An insider said: "Truth is, Martha's losing her cool along with her temper. She's getting angry over every little thing, real or imagined, and thinks people are out to get her.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Send us a textHad to have my guest big reg back on for another dope conversation about a plethora of topics ,  on this episode we give our take on the begging of the star wars serries the acolyte as well as get into the arts of making satisfying meals in the kitchen , this episode packed with unique views and opinionsenjoy  follow @bread_made_media on all social media platforms contact us bread.made.meadia@gmail.com Producer @frenchie_the_bread we strive to be 1% Better Every Day

Sauces, herbs, meats and vegetables... with the nights closing in, Chef Kevin Dundon from Dunbrody House in Wexford has some hearty, soul-warming stews.

Folks, love is back in a big way. Specifically a very special kind of love that involves trapping people in dollhouses to do ageplay shit. We got our friend Iris (@Elf_Chaser) on to talk about the horny bullshit that's going on in this show, the dogshit movies we've seen at the theaters lately, and uncles. NEW RULES: 1. Alan can no longer mention The Maker, The Batman Who Laughs, or The Batman of Zurr-en-arrh 2.  If Alan brings up any shitty Marvel/DC crossover event to make Russ feel sad, they have to put $1 in a jar and after $10 Russ gets Taco Bell, BUT he has to use the shuffle function from the app to get random food 2.  Only five minutes of X-Men discussion per episode (includes our friend Glob Herman) Notes: Magia Scat, The Three Mystic Tokens, The Netflix Anime Ghetto, The Dollhouse that Queers Heterosexuality, James Cameron's Ageplay Painting, ERP Healing, Goku's Greatest Fear, Le Boss Bebe, Lesbian Jumpscare,The Problem with Monster Musume, The Real Magia Magenta, Latex Cube Guys, Iris's Jerma Encounter, Fear of Cartoons, Van Helsing's Nonstop Action,Todd's Groyper Apology, Chilly Willy, Precure Color Theory, Isekai Uncle, Unc Draft, Northern Kremisphere, Lovely Loco, The Man Who Invented Boobs, The Secret to Improv, Icees vs Stews, Mori Predictions, Electroswing Drums of Liberation

Nancie McDermott is back with us! She's here to talk about the amazing new book she's part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock's Georgia-Style Brunswick Stew below! A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier.   NANCIE'S LINKS: Website Facebook YouTube Substack Instagram Threads Twitter LinkedIn Virginia Brock's Georgia-Style Brunswick Stew Ingredients 3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs 2-3 Tbsp vegetable oil 2 lbs ground beef  1 lb ground turkey  1 can (28-oz) whole peeled plum tomatoes, with juice 1 can (28-oz) chopped tomatoes, with juice 1 bottle (20-oz) hickory-smoked barbecue sauce  1 can (14.5 oz) cream-style corn  1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn 1 Tbsp Worcestershire sauce  1 Tbsp hot sauce, like Tabasco or Texas Pete  1 Tbsp black pepper  2 tsp salt  2 cans (15-oz) sweet peas like LeSeur, drained Directions Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours.  Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces.  Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside.  Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed.  Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often.  Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone).  When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

Soup is maybe the quintessential comfort food, especially when the weather gets colder. At these Kansas City restaurants, you'll find hearty pozole, flavor-packed ramen, creamy New England clam chowder and more.

THE COMEBACK! Som ni har väntat, som vi har väntat! Podden har legat i is sedan sommaren 2023 och nu är vi äntligen tillbaka. I detta avsnitt berättar vi om anledningen till pausen och våra spännande, men lite krävande, nyrekryteringar till Yachting Sweden-teamet. För dig som är ny på kanalen så berättar vi historien om The Swedish Yacht Stews, vilka vi är, hur vi upptäckte branschen och vår resa med Yachting Sweden. Välkomna tillbaka till Sveriges enda podcast om yachting och livet som crew ombord - nu kör vi!

It's time for Team Member of the Week! Thanks to everyone for sticking with us whilst we are short-staffed and frantic! Love you all. Listen Live on the Nova Player App Follow us on Instagram - TikTok - FacebookSee omnystudio.com/listener for privacy information.

The Stews are here!!  I caught up with the band members from their Sprinter van somewhere on the road, which has been their second home since leaving Auburn University just a few years ago. Since that time, they've been rocking their way across the country, crushing shows with their high energy brand of Southern-infused alt-rock.  Their latest album, Chicken Fight, is out now!I talked to these great dudes all about how they all keep it together while constantly touring, about the secrets to their close friendship, and how they maintain the positivity and gratitude they feel is a necessary part of their success. It's a super fun interview — these guys are the real deal !!For more information on Roadcase: https://linktr.ee/roadcasepod and https://www.roadcasepod.comOr contact Roadcase by email:  info@roadcasepod.comRoadcase theme music:  "Eugene (Instrumental)" by Waltzer

This is a free recipe episode! Listen to Cassidyy share a page from the free Cook With Real Food Cook Book. This is page 9, Beef and Bacon Stew!  Like most things, once you have a basic starting point, you can get creative and start to make it your own! Stews are no exception. This recipe is a great base for whatever stew style you crave! The meaty, wholesome and herby taste, is great for the winter or the next time you need a savory meal. Add your favorite spices, or enjoy as is! If you want to take this stew to the next level, serve it with my seed-oil-free simple bread with some butter! (Page 60) PS: Men love this one :) Dowload this and 30+ Real Food Recipes Now: https://stan.store/CookWithRealFood

Kelli and Sarah discuss Season 9, Episode 9 of Below Deck Med. Topics include: Iain's mistakes, white party outfits, Gael's breakup, Joe and Ellie's makeout sesh, “mic-ro-wah-vay”, Aesha's laundry ultimatum, Captain Sandy's advice and the Ellie/Bri showdown in the guest cabin. In Hot Tub Convo we discuss Captain Sandy and Leah at The Olympics, Adrift and Salty mugs, Daisy and Gary hanging out, listener comments, Kate Chastain's thoughts on Ellie and everyone cutting their hair short. Get 8 hugs a day for maintenance - a new episode of Above Deck is out now!  00:00 - Ads 01:25 - Intro 02:16 - Episode Recap 02:41 - Discussion 24:00 - Acting Like Aesha 25:20 - BetterHelp Ad  26:12 - Hot Tub Convo 32:17 - Join Me in the Wheelhouse 34:22 - Outro Follow us on Instagram: @abovedeckpod  Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck merch! https://shop.hurrdatmedia.com/collections/above-deck Let our sponsor BetterHelp connect you to a therapist who can support you- all from the comfort of your own home. Visit https://betterhelp.com/AboveDeck and enjoy a special discount on your first month. Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend!  Resources: Adrift & Salty: https://adriftandsalty.myshopify.com/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Pat Nourse, restaurant critic, food writer and Creative Director for the Melbourne Food & Wine Festival joined Philip Clark to talk winter warmers. 

Send us a Text Message.In this conversation, the hosts discuss their top five British actors. They mention actors like Anthony Hopkins, Idris Elba, Gary Oldman, Kate Winslet, and Daniel Day-Lewis. They also celebrate Stews birthday!!! They also talk about the roles these actors have played and their acting abilities. The conversation ends with a whiskey tasting and the hosts giving their ratings.  Support the Show.Don't forget to follow us on Instagram for show updates, plus behind-the-scenes photos of the drinks we've enjoyed on the show and pint review cards!"If you're enjoying our show, please consider leaving us a 5-star review on Spotify, Goodpods, or Apple Podcasts! Your support means the world to us."Don't miss out on our exclusive offers and ways to support the show:- Elevate your beard game with amazing products like Beard oil, Balm, Cologne, and more from https://copperjohnsbeard.com. Use code BAF10 at checkout for a 10% discount!- Fuel your day with kickass coffee from http://coffeebros.com. Use code BAF10 at checkout for 10% off your order!- Subscribe to our Patreon for access to UNCUT, RAW shows in video form, and early episode releases for just $5 a month! Click the link below to join: https://www.patreon.com/barrelagedflickspodcast- Explore our selection of T-shirts, Hoodies, Tank tops, and more at our new Barrel Aged Flicks podcast Store: https://whatamaneuver.net/collections/barrel-aged-flicks-podcastAnd don't forget to follow us on social media for updates:- Instagram: https://www.instagram.com/barrelagedflickspodcast/- Facebook: https://www.facebook.com/barrelagedflickspodcast- Twitter: [Insert Twitter handle here]

Did we just witness one of the best rides of all time?! Round 2 of the Pro Motocross Championship provided some incredible racing across the 4 motos and had plenty of surprises in both classes. The things that held Chase back last weekend in Pala actually played in his favor this weekend and the opposite goes for Jett. James breaks down the bike setups in detail of both the KTM and Honda, and what Jett was doing on the first lap going for the jump which ultimately ended his win streak at 24-0. In the 250 class Deegan went out and dominated but Vialle was able to capitalize on his mistakes in moto 2 so what does this mean moving forward? Sit back people, you're in Bubba's World now

– What's happening with GameStop 2.0 – I've done the PE… what next? – How does productivity impact investing? – How much is enough?See omnystudio.com/listener for privacy information.

Well, that's it people! The 2024 Supercross season finished up this weekend in Utah where we crowned 3 champions. We saw different paths from each champion but break down what this means moving forward in each class, and what to expect come outdoors. In the 450 class it was evident Jett would lock it up after a season long battle with Cooper Webb, but Jett got sucked into some of the drama on the racetrack that involved his brother so James breaks down what shows us about Jett and how close he was to losing the title. Meanwhile in the 250's it came down to who would perform under pressure and who wanted it more and RJ and Tom both showed their respective coasts how to properly get it done when it mattered most. Thank you guys for all the downloads and support over this Supercross season! We do this because we love it and love seeing you guys enjoy it as well so without you, we wouldn't be here. See you after the week off for the Pala Rewind!Sit back Ladies and Gentlemen, you're in Bubba's World

In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

The action of Supercross made it's way to St Louis this past weekend and we were in for a special, chaos filled night for Round 12. The triple crown provided with tons of action from first turn crashes to Eli and Jett battling, Barcia hitting Jett and more so the season's storylines while we thought they were beginning to solidify themselves for the championships, keep changing and making things interesting. Levi Kitchen has whipped up the control of the 250 West class while others like Jo, RJ, and Jordan struggle to keep results consistent. We break down the Red Cross flag incident, who was at fault for Jett and Justin's crash, if Beast mode is back and so much more. So sit back and welcome to Bubba's World

In this episode of the Meat Mafia Podcast, we dive into the topic of sourcing high-quality food. We've created a simple framework for you to start to improve the quality of the food that you're putting in your body, and it starts with knowing how to find high-quality food. In our first episode of this series, we discussed the importance How To Eat Healthy and we covered the basics on what to eat and how to form the right habits to consistently fuel yourself properly.Before we keep going, here's our free e-book for the episode!As you'll hear in the episode, we get into a philosophical discussion about how we've grown disconnected from our food system, and its implications. We believe in the spiritual essence of food, and how we're designed to live in connection with the world around us. Our current food system divides us from our conscious connection to true life-giving nutrients. We believe it's imperative to reconnect with our food system to become healthier.On this episode, you'll learn:How to navigate the grocery store?Where to find farm fresh food?Why you should order some food online?How to improve your health one step at a time?How to reconnect with our food system?TIME STAMPS(0:00:00) - Sourcing Food(0:06:17) - Importance of Sourcing Healthy Food(0:14:46) - Navigating the Supermarket for Healthy Food(0:17:40) - Grocery Store for Healthy Eating(0:21:55) - Grocery Shopping and Sourcing Tips(0:28:28) - Food Preparedness, Finding Local Farms(0:36:14) - The Importance of Transparency With Farmers(0:42:08) - Grass-Fed Meat Benefits(0:51:15) - Meat Defrosting Trays and Hunting Exploration*** LINKS*** Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.AFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!***Links to recipes and favorites from this week's show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child's Bouillabaisse from Family Style FoodSonoko Sakai's curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez's Muy Bueno Frijol con puerco (beans with pork) from Pati JinichSonya's turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman's viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In this episode of the Living in Sync Podcast, certified nutritionist and fitness coach, Joelle Suess, shares her favorite healthy meals for the colder months. She emphasizes the importance of variety in a diet and suggests trying out new recipes. She talks about making soups, stews, chili, sheet pan meals, pot roast, grain bowls, and warm salads. Joelle also discusses ways to repurpose leftovers and make healthier swaps in recipes. She encourages listeners to get creative with meals and experiment with different flavors and ingredients.  Ways to Work with Me:  Message Me on Instagram Become a Patreon Member Episode Outline:  Favorite Fall/Winter Healthy Meals [00:01:09]  Making Soups, Stews, and Chili [00:02:14]  Sheet Pan Meals [00:08:00]  Pot Roast Versatility [00:11:29]  Steak Bites in the Air Fryer [00:12:30]  Grain Bowls for a Customizable Meal [00:13:38]  

Nothing says fall and winter like a nourishing, piping-hot bowl of soup. In this episode, I share some of my all-time favorite soup, stew, and chili recipes. Episode At A Glance: Is there anything better than a warm, comforting bowl of soup on a cool fall or winter evening? This week on The SavvyCast, I am sharing some of my all-time favorite soups, stews, and chilis. Whether you need a healthy balanced meal, something that can feed a crowd, be made in a slow cooker, or just a delicious weeknight dinner, there is a soup for you! I share everything from my favorite savvy "hacks" to make these soups extra tasty, the cookware I love to use, and so much more. Happy soup season!  Recipes Mentioned In This Episode:  Brunswick Stew  Bobby's Brunswick Stew Southern-Style Pimento Cheese Cornbread Spicy Hamburger Vegetable Soup Grandma Grace's Vegetable Soup Beefy Cabbage Soup Turkey Chili Resources Mentioned In This Episode:  Beautiful by Drew Barrymore 8 Quart Stock Pot- mine is in the shade "Cornflower Blue"  Ziplock Steamer Bags 

Dungeon Court is back in session! Join Justices Murphy, Tanner and Axford, as well as the sweet widdle baby Bailiff Hurwitz, as they convene to pass judgement on your trials at the table!WE'RE PLAYING CARNEGIE HALL IN NYC ON OCT. 7TH! Single tickets are still available starting at 11 AM ET on August 3rd. Get yours here!CREDITS:Sound Mixing and Editing by Trevor LyonDungeon Court Theme Song by Sam WeillerSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Heal Squad All Stars Dr. Steven Gundry, nutrition pioneer, author, and surgeon; Dr. Frank Lipman, holistic health pioneer and Dr. Will Cole, functional medicine expert, join Maria to tackle the very real Gut-Brain connection. They discuss the connection between leaky gut, inflammation, and brain health, including conditions like dementia and Parkinson's. They also cover the Wheat Zoomer test for leaky gut, intermittent fasting, the impact of antibiotics in meat products on brain health, the holistic approach to health, soups, stews, and broths suggested for gut health, and the importance of individualized approaches to food. Addressing gut health is a good starting point in healthcare, as the gut affects various aspects of health, making this All Star Heal Squad edition another must listen. Dr. Steven Gundry The brain fog, leaky gut and inflammation connection to dementia, Parkinson's, Alzheimer's and more Detecting leaky gut  Leaky gut and autoimmune diseases The Wheat Zoomer test and Chrono consumption  7 deadly disruptors to brain health The holistic approach to health www.instagram.com/drstevengundry/ Dr. Frank Lipman Gut health awareness: bloating and stool irregularities Limited effectiveness of conventional tests Intrinsic factor antibodies and gut problems Skepticism towards fake foods How to tune into the body Quality food sources www.instagram.com/franklipmanmd/ Dr. Will Cole Bio-individuality: how different foods make YOU feel Inflammation and Food Foods That "Love You Back": how each meal makes you feel Soups, Stews, and Broths Individual Food Sensitivities Gut health as a starting point too overall health www.instagram.com/drwillcole/ HEAL SQUAD SOCIALS IG: www.instagram.com/healsquad/ TikTok: www.tiktok.com/@healsquadxmaria APPLE PODCASTS: https://podcasts.apple.com/us/podcast/heal-squad-x-maria-menounos/id1320060107 SPOTIFY: https://open.spotify.com/show/2kXrmaNDQQ4i6prZe6LO89?si=2J2jLRd3RUedGPBgpVLrnQ HEAL SQUAD RESOURCES: Website: www.mariamenounos.com Curated Macy's Page: www.macys.com/healsquad Patreon: https://www.patreon.com/HealSquad?utm_med ABOUT MARIA MENOUNOS: Emmy Award-winning journalist, TV personality, actress, 2x NYT best-selling author, former pro-wrestler and brain tumor survivor, Maria Menounos' passion is to see others heal and to get better in all areas of life. ABOUT HEAL SQUAD x MARIA MENOUNOS: A daily digital talk-show that brings you the world's leading healers, experts, and celebrities to share groundbreaking secrets and tips to getting better in all areas of life. DISCLAIMER: This Podcast and all related content [published or distributed by or on behalf of Maria Menounos or Mariamenounos.com] is for informational purposes only and may include information that is general in nature and that is not specific to you. Any information or opinions expressed or contained herein are not intended to serve as or replace medical advice, nor to diagnose, prescribe or treat any disease, condition, illness or injury, and you should consult the health care professional of your choice regarding all matters concerning your health, including before beginning any exercise, weight loss, or health care program. If you have, or suspect you may have, a health-care emergency, please contact a qualified health care professional for treatment. Any information or opinions provided by guest experts or hosts featured within website or on Company's Podcast are their own; not those of Maria Menounos or the Company. Accordingly, Maria Menounos and the Company cannot be responsible for any results or consequences or actions you may take based on such information or opinions.

We had the pleasure of interviewing Moon Taxi over Zoom video!Nashville-based indie/alt band Moon Taxi have released their highly-anticipated 6th studio album Set Yourself Free, available to stream now on all DSPs worldwide. Later this summer, the band will begin their Set Yourself Free tour - a 3 month US run with support from The Stews including stops in Atlanta, Nashville, Boston, Cleveland, and many others.Once again ready to push the boundaries of their genre, Nashville-based indie alt-rock band Moon Taxi is back with their sixth full-length album, Set Yourself Free. With tracks ranging from rock to synth to pop to bluegrass, the new lineup showcases what 15 years as a band gets you: a polished, classic sound without fear of exploration. The five-member group- vocalist/guitarist Trevor Terndrup, lead guitarist Spencer Thomson, bassist Tommy Putnam, keyboardist Wes Bailey, and drummer Tyler Ritter - stepped back into their roots to create an album primarily written and recorded by themselves and set for release on their own label, 12th South Records.“It was really rewarding for each of us. The last record had quite a few co-writes- this record did not. We challenged ourselves to write most of the material on our own and that's really something to hang your hat on these days when you typically hire an outside writer or producer,” said Bailey on the band's creative process. “We really tried to look inward and do a lot of that on our own.” Remote collaboration on Set Yourself Free started for the group during the pandemic, but 15 years of working together made that transition a smooth one.“During the pandemic, we got used to FaceTime songwriting. For better or worse, it's been a great way for everyone to collaborate remotely. The lyrics for the title track, "Set Yourself Free," were even written on a 5-way call. And the song shows that collaborative color throughout. "The idea of falling back on someone you trust is so important nowadays. But truly it's how we've tried to operate as a band for all these years,” said Terndrup.The album was finished through work in a few Nashville studios with the help of producer and collaborator, Brennan Aerts.Despite a more fragmented process, the band regards Set Yourself Free as more reminiscent of their early work, citing it as fresh and exciting. Ritter believes they have a fan favorite on their hands - something that will re-energize the old fan base as well as draw in new listeners. Without a set sound in mind, the group was free to mold the record into what feels like an authentic Moon Taxi album.With five previous albums under their belt, Moon Taxi had, and took, the opportunity to think outside the box and make some reaches, both musically and lyrically. “I think a lot of that freedom comes with having done it for a long time and on album number six, you're no longer trying to find your sound like you are in earlier albums. You can kind of do what you want and then objectively look at it towards the end,” said Putnam. “You just trust yourself and your ear.”Set Yourself Free showcases the skill of a fully developed and practiced group of musicians. Free from the barriers of genre and self-definition, Moon Taxi presents a fresh and bold take on their sound.We want to hear from you! Please email Hello@BringinitBackwards.com. www.BringinitBackwards.com#podcast #interview #bringinbackpod #MoonTaxi #SetYourselfFree #TwoHigh #NewMusic #ZoomListen & Subscribe to BiBhttps://www.bringinitbackwards.com/follow/ Follow our podcast on Instagram and Twitter! https://www.facebook.com/groups/bringinbackpodThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4972373/advertisement