Podcasts about three ingredients

Introduction: Four Marks of Real Prayer (Matthew 6:5–15) PRIVATE. (Matt 6:5–6) PERSONAL. (Matt 6:7–8) PROPORTIONED. (Matt 6:9–13) Three Ingredients of Prayer: PRAISE. (Matt 6:9) PURPOSE. (Matt 6:10) PROVISION. (Matt 6:11–13) PRACTICAL. (Matt 6:14–15) Sermon Notes (PDF): BLANKHint: Highlight blanks above for answers! Small Group DiscussionRead Matthew 6:5-15What was your big take-away from this passage / message?“Prayer is the screw that almost always needs to be tightened for the Christian.” Why do you think this is true? Why do you think prayer is so difficult for many Christians?Explain Jesus' teaching in verse 6 in your own words. Why is secret prayer so important? What are the 3 ingredients of prayer in “The Lord's Prayer”? Which one do you need to work on the most right now? Why?BreakoutHow is your prayer life these days? What have we learned from this passage that we will apply to grow as pray-ers? (empty) AUDIO TRANSCRIPT

Charlie was famous for, among other things, a vegetable-forward menu and pioneering a new tasting menu every day. His restaurant is about to reopen. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

I have to be honest.  I am not on the front lines of sales these days.    I have a killer team that can answer things better than I can.    I stay in my lane.    My lane is marketing, and making it rain.    I spend time coaching my sales team based on my experience as a consistent closer.    There are 3 ingredients when it comes to closing more sales:    Value has to exceed price Client recieves an immediate ROI On Black-Friday is the last day they get the discount   Whenever you can put those 3 elements into a sales conversation, this is a recipe for success.    And yes,    It's that simple.    About the ReWire Podcast   The ReWire Podcast with Ryan Stewman – Dive into powerful insights as Ryan Stewman, the HardCore Closer, breaks down mental barriers and shares actionable steps to rewire your thoughts. Each episode is a fast-paced journey designed to reshape your mindset, align your actions, and guide you toward becoming the best version of yourself. Join in for a daily dose of real talk that empowers you to embrace change and unlock your full potential.    Learn how you can become a member of a powerful community consistently rewiring itself for success at https://www.jointheapex.com/   Rise Above

There are three components that could end constitutional democracy as we know it, says scholar Peter L. Biro — fear and its weaponization, habituation which involves the consequence of not noticing, and the 'stupidification' of our minds and of our discourse. He argues that we, as law-abiding average citizens, have the power to save our democracy and defend against backsliding forces. Biro recently delivered a keynote address at the ominously titled conference, Liberal Democracy in the Rearview Mirror? at Massey College in Toronto.

The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we're going live and mostly unedited. You'll notice some rough edges in this first return episode as our cameras go live before Nancy has a chance to take her seat, Ruth gets a phone call that turns off her camera and Laurie's phone overheats three times during the session. But with no advance notice, some 350 of you joined our live test session so we're posting this for everyone to listen in. Thanks to our subscribers, who asked for more Three Ingredients and were patient during our break. We're planning more live sessions, this time with more advance notice and a different phone for Laurie. Watch your Substack messages for a heads-up about our next Three Ingredients live episode. We'd love for you to join and send us questions. Thanks for listening to Three Ingredients! Subscribe to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

Ever wonder why some therapists enjoy consistent 10K months while others struggle to fill their caseload? Sustainable private practice growth doesn't happen by accident – it's intentional. In today's episode, I'm breaking down the must-have ingredients for a thriving private practice.I'll share what I've learned from working with hundreds of therapists who've gone from burnout to thriving. You'll discover the three essential ingredients that create massive results: the right fee (that won't leave you resentful), effective marketing (that doesn't have to be perfect), and the CEO mindset (without becoming a "selfish monster"). Plus, I'm giving you a bonus fourth ingredient that makes scaling actually possible without working more hours. So if you're tired of sacrificing your financial well-being while watching other therapists thrive, this episode will show you exactly what separates those who struggle from those who succeed. Get ready to shift your thinking and set up your private practice for massive growth!Topics covered in this episode: Key differences between therapists who consistently hit 10K months and those who struggle to fill their caseloads.How setting the wrong fee leads to burnout and the numbers you need to know to sustainably grow your practice.Marketing strategies that actually work in today's competitive therapy landscape and why "perfect" marketing often fails.The power of shifting your mindset from therapist to CEO.The guilt many therapists feel about wanting financial success and how to overcome this mindset block. Resources from this episode:Liberated Business: www.thebadtherapist.coach/liberatedbusinessGet my freebie & join the email list: The Magic SheetsWe Should All Be Millionaires: A Woman's Guide to Earning More, Building Wealth, and Gaining Economic PowerWhy Therapists Need to Brag More: Mindset Medicine for ‘Good Therapists' [Ep 111]Quarter Two Planning: How to Stay Accountable & Consistent in Your Business Goals [Ep 110]Connect with Felicia:Instagram: @the_bad_therapistWebsite: www.thebadtherapist.coachFacebook group: Healing...

This special message from Isaiah 6 challenges us to live a healthy missional life marked by compassion, courage, and sacrifice. Rooted in God's holiness and grace, we're invited to respond like Isaiah—“Here I am, send me”—as we consider how to serve future generations, honor Christ, and walk faithfully in our season.

https://Art2Life.com - We're exploring the essential components that support your artistic vision and belief system. I'm talking about the power of vision, authenticity, and energy in your creative journey. These three elements are so important for holding belief in your artistic potential and pushing through challenges.  Your unique vision acts as your North Star, guiding you through life's distractions, and authenticity and energy are your superpowers, connecting you deeply with your creative soul.  Listen in for my tips on the path to self-discovery, why it's important to find your North Star, and how to share your creative energy with the world. ================================ LISTEN IF YOU ARE INTERESTED IN… (0:00) Introducing important aspects that support your artistic vision and beliefs  (3:55) Belief in the possibilities improves momentum and creativity  (09:52) Workshops and conversations help maintain motivation and normalcy  (14:32) Trust your authenticity by leaning into what feels true to you  (18:55) How non-artists connect with artists via purchases  (21:56) Feeling good improves art, and your energy affects your creativity  (25:59) Make small changes that engage and interest you daily  (28:15) Creativity stems from channeling belief and vision into actions (35:15) The path of self-discovery is driven by the question of life's purpose  (37:21) Supportive environments foster creativity and authenticity  ============================= CONNECT WITH NICHOLAS WILTON AND ART2LIFE: Get the Free COLOR TIPS PDF: https://workshop.art2life.com/color-tips-pdf-podcasts/  Follow the Sunday Art2Life Vlog: https://art2life.lpages.co/sign-up-for-the-a2l-vlog/  Follow Nicholas Wilton's Art on Instagram: https://www.instagram.com/nicholaswilton/  Follow Art2Life on Instagram: https://www.instagram.com/art2life_world/?hl=en  Subscribe on Youtube: https://www.youtube.com/c/Art2Life  #Art2Life #FineArt #AbstractArt #ModernArt #Contemporary

Empowering the Next Generation: Chima Ezeilo's Fun Donor RevolutionWelcome to a special crossover episode of Haley's Show and Stay on Course Podcast with your host, Julie Riga. In this exciting episode, we welcome Chima Ezeilo, an extraordinary innovator whose mission is to empower young people and transform charitable giving on a global scale.Chima shares the inspiring story behind Fun Donor, his groundbreaking initiative to make donating fun, transparent, and impactful. Learn how this platform connects influencers, celebrities, and young ambassadors to create meaningful charitable experiences while ensuring accountability and building a chain of giving.Discover Chima's Three Ingredients for Success:Start—Take action to bring your dreams to life.Feedback—Embrace input, even criticism, to refine and grow.Listening—Engage deeply to transform ideas into results.Plus, Chima gives a sneak peek into the platform's innovative design, including a permanent interactive banner of donors, and the strategy behind leveraging celebrity influence for global impact.This episode is packed with inspiration, international appeal, and the soul of giving back. From Chima's favorite Nigerian dish, Edikang Ikong, to his dream of empowering young people, this is a conversation you don't want to miss.Listen in for tips on building a legacy, motivating others, and staying the course toward making a difference.To learn more about Julie Riga and her mission to help you Stay On Course, visit her website: www.stayoncourse.ioJulie Riga is a certified coach, trainer, speaker and author with over 20 years of experience in the Pharma Industry. Julie's education is vast with studies that include business, communications, training and executive coaching. Julie started on this journey because she had a strong desire to pass on the knowledge and skills passed on to her by her father, Ennio Riga, and inspirational man who taught her how to keep going irrespective of the challenges that life may present you with. Based in New Jersey, Julie have travelled the world supporting corporations, business leaders and individuals on their journey of empowerment and growth. Discover your purpose, Stay on Course, Leave a Legacy#pharma #lifescienceleadership #biotech #leadership #stayoncourse #julieriga

The Secrets to Abundant Success with Che BrownIn this Stay on Course podcast episode, hosts Julie Riga and Neil are joined by entrepreneur Che Brown, the King of sales transformation and the founder of Easy Sales Hub. Che has evolved the business world with his unbelievable innovations like the Evergreen Revenue Model, scaling businesses to six and seven figures.Explore Che's Three Ingredients for Success—the mental Inner Game, the tactical Outer Game, and the transformative power of Action. This episode is packed with tips to help seekers and leaders resolve conflicts, teach purpose, and lead with esteem in both personal and corporate spheres.From building a strong foundation for success to crafting a legacy worth believing in, Che shares a Hollywood-worthy story of self-discovery, challenges, and abundance. Learn how his guide to generating money and scaling your business offers the steps to liberate your soul and achieve more in life.This episode will motivate you to search for your true purpose, evolve into a star of your field, and earn the esteem you deserve. As Che says, “Control the controllables, and you'll transform your planet of influence.”Don't miss this scrumptious journey of Italian comfort food, entrepreneurial leadership, and practical tips that will make your business thrive in this new world. Stay connected on Facebook, Instagram, Twitter, LinkedIn, and X to keep learning and leading with confidence.To learn more about Julie Riga and her mission to help you Stay On Course, visit her website: www.stayoncourse.ioJulie Riga is a certified coach, trainer, speaker and author with over 20 years of experience in the Pharma Industry. Julie's education is vast with studies that include business, communications, training and executive coaching. Julie started on this journey because she had a strong desire to pass on the knowledge and skills passed on to her by her father, Ennio Riga, and inspirational man who taught her how to keep going irrespective of the challenges that life may present you with. Based in New Jersey, Julie have travelled the world supporting corporations, business leaders and individuals on their journey of empowerment and growth. Discover your purpose, Stay on Course, Leave a Legacy#pharma #lifescienceleadership #biotech #leadership #stayoncourse #julieriga

Pastor Art Kohl has been in the ministry for over forty years and has seen God do amazing things. In 1983, he was taught “Three Ingredients of a Dynamic Church,” those three truths resonated with him throughout his ministry. Enjoy!

Chris Carstens unpacks the "ars celebrandi" called for by Pope John Paul II, Pope Benedict XVI, and Pope Francis. A proper ars celebrandi 1) sees God as the proper subject of the liturgical "masterpiece," 2) encourages liturgical ministers to depict this great, divine beauty through docility to the Holy Spirit's inspiration and the Church's rites, and 3) forms the baptized to see God's glory revealed in the liturgical rite through a mystagogical catechesis. In short, when a liturgy centers on God, celebrates the rite in such a way that God's glory appears (as on Mt. Tabor), and trains the people to encounter Christ in the rite--true beauty appears in our midst and in our world. The Institute for Liturgical Formation will focus on these three aspects: 1) theology of the liturgy (the Trinity's presence and action in the liturgy), 2) the ritual celebration of the liturgy (how the Church's ministers understand and execute the liturgy), and 3) the participation and spirituality of the liturgy (how God's people engage and pray the liturgy).

Emotionally constipated? Need a release? Make sure you have THIS first. Today's episode outlines the three essential ingredients necessary in order to have a full emotional release. We spend a lot of time in a "numb" or "reactive" state that doesn't actually honor the emotions in the body. By ensuring you have these three ingredients, you will actually allow your system to fully process and clear emotions that come up. This will free up energy that is spent suppressing, avoiding and buffering to keep emotions at bay. Instead you will feel more at ease, peaceful and connected to your joy. Before the episode starts, I share a few personal updates about recovering from my cold and my backyard project. To jump right into the meat of Episode 158, you can skip forward to 12:10. Mentioned in this Episode:Join Emotions Decoded -- Live Audio ProgramWorkout Witch Somatic Exercises (save 10%)Send us a text

Sadhguru makes a passionate appeal to every Indian, on the occasion of the nation's 72th Independence Day. Find out the three fundamental issues that need to be overcome to make India a great nation.  Conscious Planet: https://www.consciousplanet.org Sadhguru App (Download): https://onelink.to/sadhguru__app Official Sadhguru Website: https://isha.sadhguru.org Sadhguru Exclusive: https://isha.sadhguru.org/in/en/sadhguru-exclusive Inner Engineering Link: isha.co/ieo-podcast Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sadhguru makes a passionate appeal to every Indian, on the occasion of the nation's 72th Independence Day. Find out the three fundamental issues that need to be overcome to make India a great nation.  Conscious Planet: https://www.consciousplanet.org Sadhguru App (Download): https://onelink.to/sadhguru__app Official Sadhguru Website: https://isha.sadhguru.org Sadhguru Exclusive: https://isha.sadhguru.org/in/en/sadhguru-exclusive Inner Engineering Link: isha.co/ieo-podcast Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times. Learn more about your ad choices. Visit megaphone.fm/adchoices

https://www.stephenrgraves.com/blog/3-ingredients-to-choosing-a-winning-horse

This episode reviews three essential ingredients for attracting more joy and abundance into your life. Destiny distills what she's learned about the magic of manifestation and the ways it can heal us individually and as a collective. She discusses the direct route to getting clear on goals and intentions, the most potent method for manifesting those goals, and the best way to ensure that the abundance you attract remains present and sustained throughout your life. Hype Song: Never Too Much by Luther Vandross Share your thoughts, feelings, and questions about the episode with Destiny at intentionalbusinesspodcast@gmail.com You can follow along on Instagram at @destinyonearth

In this episode of Talking Nutrition, Johan and Pia Seeberg share three essential ingredients for long-term success in health and fitness. They discuss the importance of finding the right balance between maintaining healthy habits and enjoying times of more flexibility, for a sustainable relationship with food. Your transformation will take a lot of 'looking in the mirror', working through personal obstacles, continuous effort, time, and patience. But the personal growth and health benefits you get in return for your hard work, will be 1000% worth your input! Where to find Pia:Website - www.piaseeberg.noInstagram - @piaseebergYouTube - https://www.youtube.com/@seebergpiaTimestamps:(0:00) Introduction - Pia Seeberg(4:46) 'The perfect time' to get started(8:43) Finding balance and NOT thinking 'all/nothing'(11:02) Ingredient 1: Time(17:33) Ingredient 2: Continuous Effort(23:26) Ingredient 3: Patience(29:00) Ozempic/weight loss drugs vs lifestyle change(35:29) OutroWatch this episode on YouTube:https://youtu.be/U-9-hqmG8VQ More from Talking Nutrition and Odyssey Coaching Systems

Anna's five-year-old daughter ate a flower while at school last week, but Chef Plum says it was ok. So, Anna makes him eat the same kind of flower her daughter ate. Anna is curious if there is a specific way to shop when you go to get groceries, so who better to ask than a professional chef? Paris Hilton is getting backlash for her parenting style, but didn't we all make mistakes as first time parents? Chef Plum has this hidden talent where he can take three random ingredients and make something delicious out of them. What three ingredients do you think he should use? Need unique ideas for your summer cookout? Kyle the Vulgar Chef has you covered! Who was your first college roommate? Intern Tessa is picking out her college roommate and Anna was shocked at how the selection process works! Esme and Leonardo can't agree on whether Esme should go back to work. She's been a stay-at-home mother with her son since birth, but he's starting Kindergarten in the fall and she wants to go back to work. Her husband says it'll be pointless, the amount they'll pay for before school and after school care, plus the amount of time he won't be with them and with strangers, is a problem. They are financially secure. Stay home with their son. She wants to go back to work. Is she being selfish or is he being unreasonable? Do you want a beautiful new blender? Play “Head's Up” with Anna and Chef Plum for your chance to win!

Chef Plum has a secret cooking talent, he can take any three random ingredients that you have in your fridge or pantry and turn it into something delicious. What did he transform today? Catch up with the podcast.

On this week's episode of You Are What You Read, we are joined by chef, food writer and bestselling author, Ruth Reichl with her latest novel, The Paris Novel.  Ruth is the former editor in chief of Gourmet magazine, and previously served as restaurant critic for The New York Times, as well as food editor and restaurant critic for the Los Angeles Times. Her popular weekly food newsletter, La Briffe, is hosted on Substack, as is the podcast “Three Ingredients” she produces with Nancy Silverton and Laurie Ochoa. Ms. Reichl has also recently finished producing and starring in a documentary film, Food and Country, which premiered at The Sundance Film Festival and will have a theatrical release this summer. This year, the James Beard Foundation honored Ruth with their Lifetime Achievement Award. This is a delicious, stylish conversation about food, books, and the place on everyone's mind this summer, Paris!  Thanks to our wonderful sponsors! This episode of You Are What You Read is sponsored by BetterHelp. Visit BetterHelp.com/WHATYOUREAD today to get 10% off your first month. Get it off your chest, with BetterHelp. We'd also like to thank Book of the Month.  Head over to bookofthemonth.com and use Promo Code ADRI to get your first book for just $9.99. Thank you for listening, and thank you for reading. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I talk about the three ingredients for restful sleep. The first is well-known, the second is less well-known in this culture, and the third is often not recognised at all. I also explain the three different ways to bring about calmness before sleep, and why two of those only lead to superficial calmness, which often leads to babies and children waking up easily and frequently. Then I share the third way, which leads to deep relaxation. This is a part of Aware Parenting, and I talk about why that way that leads to relaxed, restful and restorative sleep. If you'd like my free PDF to learn more about sleep, secure attachment, emotional release and Aware Parenting, you can sign up for it here: https://marion-rose.myflodesk.com/ssgsvngo66 You can find out more about my work at www.marionrose.net You can also find me here: https://www.instagram.com/theawareparentingpodcast/ https://www.instagram.com/_marion_rose_/ https://www.instagram.com/awareparenting/ www.facebook.com/MarionRosePhD

Why are the sickest people in our country being served the worst food?Not content to limit our complaints to hospital food, we move on to school food. Shouldn't it be better? Can we fix it? Let's talk about it in this bonus episode of “Three Ingredients.”And should you care to read the article Ruth wrote about school food in 1978 for New West magazine, there's a copy in this Dec. 2021 edition of Ruth's Substack newsletter La Briffe. Also, find the story Laurie mentions by Jenn Harris on Los Angeles schools trying to introduce items like kung pao chicken and “walking tacos” for kids at 1,000 different schools at latimes.com/food.Three Ingredients is a reader-supported publication. To receive new posts as they are released, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Best-selling author and former Gourmet Magazine editor-in-chief Ruth Reichl is our guest on today's episode. Ruth joins host Kerry Diamond to talk about her latest book, “The Paris Novel,” a tale of self-discovery set in 1983 and filled with food, fashion, and art. Ruth shares the real-life inspiration behind some of the people, places, and meals, and talks about her writing process. “I took a long time writing this because I didn't want to let go of the characters,” she says. Ruth, who has a Substack and a podcast today, also shares her take on food media, dishes out some career advice, and discusses whether her books will ever be adapted for movies or streaming. Thank you to Kerrygold and Veuve Clicquot for supporting our show. Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ruth: Instagram, Substack, Three Ingredients podcast, “The Paris Novel”More on Kerry: Instagram

In Episode 9 of “Three Ingredients,” Ruth, Nancy and Laurie have a heated discussion about chiles. First we talk about how they hurt so good that sriracha has possibly become an old lady condiment. Then we talk about how they hurt so bad that Nancy once ended up with her hands in buckets of ice water after a memorable encounter with a lot of chiles. And speaking of hands, Nancy would like you to please throw out your salad tongs and start massaging your dear little lettuce leaves with your hands. And that's only the beginning of a discussion that ranges from lists — are they good or are they nonsense? And restaurants — are they essential? We talk about potatoes. We talk about apples. We talk about grilled cheese sandwiches ... and irresistible cheese toast. We begin this episode by discussing pancakes. Ruth has a lot of thoughts on the subject.Three Ingredients is a reader-supported podcast. To receive new episodes as they drop plus posts with recipes, restaurant recommendations and more from Ruth, Nancy and Laurie, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? How about guinea pig? Then we consider the lobster — and discuss other unmentionable aspects of cuisine. And have you contemplated the human toll of eating vegetables? Are you ready for some food for thought? We've got it.---To receive new episodes of "Three Ingredients" as they drop, sign up to become a free subscriber at threeingredients.substack.com/subscribe. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks, including her newest, "The Cookie That Changed My Life." Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It's also the most delicious. Then we talk about our favorite condiments with odes to great balsamic vinegar, truffles and vanilla in its many forms. And then, because we just can't help ourselves, we rag on one that none of us can stand. Laurie shares a funny memory of her first foie gras, Ruth speaks wistfully of a great bourbon she can no longer afford and Nancy goes hunting. This conversation is definitely going to make you hungry. So pull up a chair and join us.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.SHOW NOTESOops, I dropped …If you listened to Episode 2 of “Three Ingredients,” you heard us talking a bit about Michelin three-star chef Massimo Bottura, whose Modena restaurant Osteria Francescana was twice named the No. 1 restaurant on the World's 50 Best Restaurants list. Ruth was about to interview Massimo and his wife, Lara Gilmore, about their new book “Slow Food Fast Cars,” with recipes, stories and gorgeous photos about the food, art, design and people behind their playful and luxurious guest house Casa Maria Luigia outside of Modena. In this episode, Ruth tells us about the talk and the three of us exchange notes about our visits to Casa Maria Luigia.One of the delights of visiting Casa Maria Luigia is wandering around the property and viewing the art collected by Lara and Massimo, who finds inspiration for his cooking in the works of artists. Consider what he told Ruth about a dish of oysters and potatoes served beneath sheets of gold leaf as she tells it in this story of her first Osteria Francescana meal: “My mind is mixing Piero della Francesca — beautiful gold leaves — and Pistoletto seven hundred years later. But I'm also thinking of stainless steel in the sixties, and how people use tin foil.”A key piece we discuss in the episode is the triptych by Ai Weiwei called “Dropping a Han Dynasty Urn (Lego).” It dominates the living room of the guest house and, as Laurie wrote in the L.A. Times last summer, it's a kind of statement of purpose for Massimo. He is, after all, a chef who loves to break things and put them back together in his own way.Massimo's most famous reconstructed “broken” dish is the dessert Oops, I Dropped the Lemon Tart.As Nancy shares in this episode, the dessert inspired a brilliant save when she and her partner Michael Krikorian were bringing a vintage model Ferrari Formula 1 to Massimo as a gift. Before they could give the model car to Massimo the bag dropped, breaking the Ferrari into pieces. Rather than throw out the pieces, Nancy had another idea. Michael, who tells the full story on his website Krikorian Writes, enlisted the help of a Casa Maria Luigia server and hid the broken car under a cloche on a dinner plate. When Massimo lifted the cloche, Michael said, “Oops, I dropped the Ferrari!”Massimo's break-it-and-put-it-back-together philosophy appeared again when Nancy and Laurie had lunch at Osteria Francescana this past summer and experienced his latest menu called “We Are Here,” “reinterpreting,” as the restaurant puts it, “a selection of iconoclastic dishes of Osteria Francescana, bringing the best of the past into the future.”One example we discuss: “Tortellini or Dumplings,” Massimo's update to his now-classic “Tortellini Walking Into Broth,” which the chef told us was “the most scandalous, outrageous dish we did in the '90s.” That's because instead of a bowlful of tortellini this dish had just six perfect tortellini. (Most Italians are used to ten tortellini to the spoonful, our friend and writer Faith Willinger said in the Massimo episode of “Chef's Table.”) In his newest incarnation, five tortellini, looking a bit like cloves of garlic, might be mistaken at first for Asian dumplings. But when you take a bite, you taste the pure essence of tortellini.Now, about that breakfast …Sausage on a cookie with zabaglione? Sounds improbable. But Ruth and Nancy both have had and loved the Massimo Bottura dish — as dessert in New York when the chef was in town for his talk with Ruth at the 92nd Street Y and as breakfast at Casa Maria Luigia.The sausage is cotechino, which you can buy from most good Italian food shops (like Eataly). Should you be ambitious enough to want to make your own, here's a recipe from Lidia Bastianich. The cookie is sbrisolona, which means crumble cake. We have two sbrisolona recipes for our paying subscribers in a separate post, one from Massimo and Lara's book and one from Nancy.###Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less tangible? One secret: Nancy says she's never thought of herself as a chef. We ask why. We also have a discussion about open kitchens in restaurants, including Nancy's experiences cooking before an audience of diners at Spago and her own mozzarella bar at Mozza, as well as the time Laurie first realized the kitchen watches back. Plus, do you plate your takeout food or eat it right out of the container? Laurie, Nancy and Ruth have three different answers to this question. Then Ruth and Nancy go head to head on Basque cheesecake recipes — Nancy's favorite method from Pasjoli chef Dave Beran is a bit more complicated than Ruth's stir-and-bake technique — and Laurie tries to keep the peace.  Next, we turn to a classic dessert — carrot cake. It's one of the baking favorites that Nancy tried to perfect in her new cookbook “The Cookie That Changed My Life.” Her recipe may change the way you make carrot cake. Is it revolutionary? It's certainly not the usual recipe. Paying subscribers to “Three Ingredients” will soon get a copy of the recipe sent to their inboxes. But even if you're just here to listen, we've got a delicious conversation for you.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, please consider becoming a paid subscriber.Ruth Reichl is author of the Substack newsletter La Briffe and 11 books, including “The Paris Novel,” which publishes in April. She was editor in chief of Gourmet Magazine and the restaurant critic of the New York Times and Los Angeles Times. Nancy Silverton leads the Mozza Restaurant Group and is author of nine cookbooks. Laurie Ochoa is general manager of L.A. Times Food and one of the writers of the paper's Tasting Notes newsletter. She was executive editor of Gourmet when Ruth led the magazine, editor in chief of the L.A. Weekly and co-author of “Nancy Silverton's Breads from the La Brea Bakery.” For more about “Three Ingredients,” see our Welcome Page.Thank you for reading Three Ingredients. This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

6pm - Farmer Fight in Stanwood!  Man arrested for assault with a pitchfork // Burien school reads “A is for Activist” book to class full of fifth graders prompting fury from some parents // Sports Illustrated lays off nearly it’s entire staff // Why you should NEVER mess with a crow: Anger a Crow and it will NEVER forget your face! // Residents in Singapore have been being repeatedly attacked by Crows for a year now // In other “Mountain Man John” news; Actress Reese Witherspoon is being called “disgusting” after releasing videos on TikTok where she uses snow as an ingredient for cooking and coffee // Science journalists breaks down the three ingredients required for adults to have fun // John perfectly executes this theory with his ‘Night in the Chapel’ plans

How do you feel about people who come in and just take over your kitchen? That's the burning question that starts off our conversation and reveals Ruth's territorial tendencies. From there, we morph into the etiquette of pot luck dinners. And then we get into the whole subject of dinner parties. What is it, exactly that makes a good one? The truth is, we are deeply divided on that subject. We can't even agree on the timing of the cooking or how to set the table. But one thing is for sure, by the time this conversation is over. you will know exactly whose house you would rather be invited to. So pull up a chair and join us for a really delicious conversation.And if you like what you hear, join us at threeingredients.substack.com where we have bonus episodes and lots of extra material. With this episode, we're sharing revelations about our own styles of party hosting, including photos, plus tips on party giving and the source of that fabulous tablecloth Ruth talks about.To receive new episodes of Three Ingredients as they drop, sign up to become a free subscriber. If you want to receive bonus posts, recipes, restaurant recommendations, photos and more, consider becoming a paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

I'm so excited to bring you a listener submission today from Renee Rubin Ross about my summer Voxer coaching pop-up. I've done these two summers in a row now, and I've learned so much every subsequent time. In this episode, I'll share the structure, systems, and pricing that help me create a joyful asynchronous program that keeps our calendars free of “tiny boxes” (as my friend Sarah calls them). More about Renee: Dr. Renee Rubin Ross is a recognized leader on board and organizational development and strategy and the founder of The Ross Collective, a consulting firm that designs and leads inclusive, participatory processes for social sector boards and staff.

Three Ingredients For A Happy New Year

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also, can food be too flavorful? These are just some of the things we're talking about in today's episode. We also discuss the vanity of cooking. We dish on show-off chefs and why Nancy says Thomas Keller and Massimo Bottura don't fit in that category. We talk about why we love Sarah Cicolini's Rome restaurant Santo Palato and the Pie Room at London's Holborn Dining Room. Plus, why chefs like Italy's Franco Pepe and Nancy use dehydrators. And could it be that writer and former “Great British Bake Off” finalist Ruby Tandoh is this generation's Laurie Colwin? In addition, for you, our paying subscribers, read on for bonus notes. But first, let's talk pine nuts. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast excerpts that didn't fit into the main show, consider becoming a paid subscriber.A better pine nutWould you be shocked to learn that the pine nuts you're most likely using in your pesto come from China or Siberia?Nancy, of course, knew all about this. But Ruth remained ignorant until a few years ago, at a market in Italy she noticed that the pinoli were much larger than the ones she buys at home.Back in her own kitchen, she scrutinized the pine nuts in her freezer. (Pine nuts are filled with oil, which means that left in the cupboard they quickly go rancid. It's much safer to store them in the freezer.) Sure enough, the label said something about the various countries the pine nuts might have come from, and not one of them was Italy or the United States.She took out a handful and laid them next to the ones she'd bought in Italy. Half the size! Then she tasted them. Half the flavor! These days she buys her pine nuts from Gustiamo, which owner Beatrice Ughi gets from the west coast of Italy where Pinus Pinea trees, better known as Italian stone pines or umbrella pines, grow. They're expensive. And they're worth it. Pro tip from Nancy, who gets pine nuts from Sicily for her Mozza restaurants but also uses the smaller, more common varieties of pine nuts for big batches of pesto. Use pricey larger Italian pine nuts when you want to serve the pine nuts whole, as in the rosemary-pine nut cookies she serves at Pizzeria Mozza with her famous butterscotch budino — we've got a recipe below. And if, like Laurie, you were wondering why we don't just harvest pine nuts from all the pine trees grown in the U.S., here are two articles from 2017 that explore the issue: Modern Farmer calls “the downfall of the American pine nut industry, a truly embarrassing and damaging loss given that the pinyon species in North America can produce nuts (seeds, technically) worth upwards of $40 per pound.” The magazine cites a Civil Eats report that puts part of the blame on a U.S. Bureau of Land Management practice of clearing “thousands of acres” of piñon-juniper woodlands for cattle grazing between the 1950s and ‘70s because the trees were “useless as timber.” The pistachio queen dehydratesNancy practically lives on Turkish pistachios, which are smaller and more flavorful than the American kind. She's particularly partial to pistachios from Aleppo. There are many sources; one we like in New York is Russ and Daughters. Nancy also loves Sicilian pistachios. But as she discusses in the podcast, if you want to get the nuts both green and crunchy, you're going to need a dehydrator. “That is,” she says, “the best purchase I've ever made.” This Magic Mill is a favorite. Another unexpected chef who uses a dehydrator is Slow Food hero Franco Pepe, who is also Nancy's favorite pizzaiolo. She rarely spends time in Italy without making a visit to Pepe in Grani, his restaurant in Caiazzo outside of Naples. In fact Nancy is the one who persuaded restaurant critic Jonathan Gold (and Laurie's late husband) to come to Caizzo for a 2014 Food & Wine article in which he said Franco Pepe made what “is probably the best pizza in the world." Many others, including our friend and Italian food expert Faith Willinger, who first told Nancy about Pepe, agree.So what does a chef like Pepe, who insists on hand mixing his dough and calibrates his pizzas to show off the freshness of his region's ingredients do with a dehydrator? For one thing, he dehydrates olive and puts them on a dessert pizza with apricots sourced from the volcanic soil of Vesuvius. It's fantastic. Laurie talked to him for the L.A. Times about what tech can do to save pizza's future. Read about it here. The Colwin legacyRuby Tandoh! Ruby Tandoh! If you want to read the article we all love — the one that got Ruth to suggest that Tandoh might be this generation's Laurie Colwin — here it is. Note the excellent title: “The Studied Carelessness of Great Dessert: On croquembouche, Alison Roman, and the art of not trying too hard.” And just in case you don't know Colwin's work, here are two stories, one from the New Yorker and one from the New York Times, that talk about the Colwin legacy. As for Tandoh's Vittles — if you're not reading it, you're missing out. You can find it here.Mind and heartThat is Massimo Bottura trying to make Nancy happy. Which he always does.  You probably know that his small restaurant in Modena, Osteria Francescana, has three Michelin stars and was voted the best restaurant in the world twice on the World's 50 Best list and remains on its Best of the Best list. You might also know that he's a chef with an extremely interesting mind and a huge heart, who is deeply involved with feeding the hungry of the world.We've known (and admired) both Massimo and his elegant American wife Lara Gilmore for a while now. But although Laurie and Nancy had eaten at his Modena restaurant many times, Ruth was late to the game. This is part of what she wrote in 2017, after her first marathon lunch at his restaurant:Leave it to me to go to a four-hour lunch on a day of such intense heat the newspaper headlines all read “Dangerous even for the animals.”  (For the record, it hit 107 degrees.)  … We arrived parched and almost dizzy with heat.Within seconds, we'd forgotten everything but the pure pleasure of listening to Massimo and Lara discuss their various projects (a refettorio in London, another in Burkina Faso and a gelateria in a refugee camp in Greece) — and the meal they were about to serve us.Blown away. That's my instant review.  If you want more, keep reading.For another perspective on Massimo's food, Laurie wrote in the L.A. Times about the meal she ate at Osteria Francescana earlier this summer when the chef was revisiting and reconceiving many of his iconic dishes, including tortellini. “Bottura may break the form of a classic dish,” she wrote, “but he almost always brings the flavor back to the nostalgic tastes of his childhood.”Incidentally, Massimo and Lara have a new book, Slow Food Fast Cars, and they will be discussing it with Ruth on Monday night, Dec. 11, at the 92nd Street Y in Manhattan. Come join them!Best comment of this episode? Nancy on croquembouche: “Struggling with your food is not a fun way to cook.”The London Restaurant ListHere are the London restaurants Nancy mentions in this episode.Lyle'sThe Barbary The Palomar: The Pie Room at the Holborn Dining RoomSaborSt. John'sPop Quiz!Can anyone guess the name of the chef standing next to Nancy?Want a recipe from Nancy?In addition, for you, our paying subscribers, read on for bonus notes and the recipe for Nancy's famous Butterscotch Budino with Caramel Sauce and Rosemary Pine Nut Cookie. And we'll give you the answer to the pop quiz above. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

The debut episode of “Three Ingredients." Artichokes Alice Waters would hate, fish lessons, trashcan stuffing, a panna cotta cook-off...plus Ruth and Nancy throw lemons at each other. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Jason Cruise, Senior Pastor of ClearView Baptist Church in Franklin, Tennessee continues the sermon series "The Ways of Jesus" with "Three Ingredients Necessary To Be A Person God Uses."

But Jesus said to them, “They do not need to go; you give them something to eat!” Matthew 14:16 (NASB) Reference text: ‭‭Matthew‬ ‭14‬:‭13‬-‭21‬

Pastor Phil Sparling - Final Thoughts - Weekend Sermon Podcast - www.auburngrace.com

This episode is sponsored by Riverside.fm, the leading tool for podcast and video recordings. Visit riverside.fm and use code GROW15 to start recording studio quality sound and video and get 15% off a membership plan.  Note: This episode was originally published on July 12, 2022. If you are a podcaster struggling with your audience growth, you don't necessarily need a new growth strategy.  Instead, your show may be missing one of the three key ingredients that all podcasts need to gain new audience members.  On today's episode of Grow The Show, I'm going to explain what those three ingredients are, and how you can use them to skyrocket your download numbers! MORE FROM KEVIN: Watch the FREE Grow The Show Masterclass to learn Kevin's four steps to growing a thriving podcast business! Connect with Kevin on Twitter, Instagram, or LinkedIn APPLY To the Grow The Show Accelerator Subscribe to Grow The Show on Youtube LINKS TO OUR PARTNERS: Learn More about working with Podcast Boutique Grab Kevin's Recommended Mic on Amazon Build a Podcast Website in 7 Minutes on Podpage

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Jacob Jaber, Co-Founder of Philz Coffee and Consumer Investor. In 1978 Phil Jaber purchased a convenience store and in his off hours, he blended and tested coffee, looking to make the perfect cup. Philz Coffee was born and has gone from starting from one store to seventy-five. Jaber says, “I love people, I've been in business since I was nine years old. I started in a convenience store in my dad's convenience store in the Mission District in San Francisco standing on top of milk crates ringing up people at the register. I hated school because I felt like I was forced to learn stuff I wasn't interested in from people who weren't interesting. So I kind of put all of my energy into working with my dad and I learned a ton about business and people there and I fell in love with it and I've been doing that mostly ever since.”Jaber talks about how he and his dad built Philz Coffee. He said that he knew how to treat people, how to make a personal cup of coffee, and how to work the business. They worked with people that knew how to create systems, processes, and organizational structures to help them open locations. In terms of investing and advising Jaber says that he's helped hundreds of entrepreneurs strategize, find product market fit, and build a team. He says this brings him the most joy. Jaber currently has almost twenty companies in his portfolio and they are out there looking for businesses. Frischling asks Jaber what it takes to build a restaurant or venue today. Jaber says, “I think the most important thing is you got to love what you're doing, you got to love the product that you're selling, I see a lot of technology-first companies that sell food and it's very difficult to succeed because you have to love food if you're in the food business. Technology's an enabler it's not the starter.” To hear more insights from Jaber about opening a business today and what he looks for when investing, plus get the Tuesday trivia answers check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Jacob Jaber, Co-Founder of Philz Coffee and Consumer Investor. In 1978 Phil Jaber purchased a convenience store and in his off hours, he blended and tested coffee, looking to make the perfect cup. Philz Coffee was born and has gone from starting from one store to seventy-five. Jaber says, “I love people, I've been in business since I was nine years old. I started in a convenience store in my dad's convenience store in the Mission District in San Francisco standing on top of milk crates ringing up people at the register. I hated school because I felt like I was forced to learn stuff I wasn't interested in from people who weren't interesting. So I kind of put all of my energy into working with my dad and I learned a ton about business and people there and I fell in love with it and I've been doing that mostly ever since.”Jaber talks about how he and his dad built Philz Coffee. He said that he knew how to treat people, how to make a personal cup of coffee, and how to work the business. They worked with people that knew how to create systems, processes, and organizational structures to help them open locations. In terms of investing and advising Jaber says that he's helped hundreds of entrepreneurs strategize, find product market fit, and build a team. He says this brings him the most joy. Jaber currently has almost twenty companies in his portfolio and they are out there looking for businesses. Frischling asks Jaber what it takes to build a restaurant or venue today. Jaber says, “I think the most important thing is you got to love what you're doing, you got to love the product that you're selling, I see a lot of technology-first companies that sell food and it's very difficult to succeed because you have to love food if you're in the food business. Technology's an enabler it's not the starter.” To hear more insights from Jaber about opening a business today and what he looks for when investing, plus get the Tuesday trivia answers check out this episode of Hospitality Hangout.

Three Ingredients That Make Faith Work

This episode is sponsored by Riverside.fm, the leading tool for podcast and video recordings. Visit riverside.fm and use code GROW to get 60 minutes free recording and 15% off a membership plan. Watch the FREE Grow The Show masterclass to learn my four steps to growing a thriving podcast business! If you are a podcaster struggling with your audience growth, you don't necessarily need a new growth strategy.  Instead, your show may be missing one of the three key ingredients that all podcasts need to gain new audience members.  On today's episode of Grow The Show, I'm going to explain what those three ingredients are, and how you can use them to skyrocket your download numbers!