Podcasts about traditional cooking

Download Your Free Guide - 3 Things You Need to Know About Cancer:  https://www.katiedeming.com/cancer-101/What if a popular health trend is actually harming your gut?Dr. Katie Deming speaks with Monica Corrado, known as "The GAPS Chef" and a leading expert in traditional cooking techniques. She helps us understand the foundations of eating for both physical and neurological wellbeing.You'll discover why our bodies need far more animal fat than most of us consume, and how the plant-based approach many follow for cancer healing might be missing critical building blocks for recovery. Chapters:00:06:17 - Meat stock vs. bone broth 00:12:04 - Fat, brain health, and your hormones00:29:57 - The vegan diet and cancer 00:42:02 - GAPS diet and gut healing 00:56:43 - Why food quality and mindful eating matterDr. Deming and Monica explore how modern eating habits have disconnected us from the traditional foods that nourished our ancestors. They discuss why healthy fat is essential for nervous system regulation, why our bodies are designed to eat meat, and how plants serve as cleansers rather than builders in our diet. Listen and learn why a stick of butter a day might be just what your body needs and how to prepare foods that heal rather than harm.Connect with guest: https://simplybeingwell.com/Her Book: https://simplybeingwell.com/2nd-ed-gaps-complete-bookUse coupon code NEWGAPS2023 for a discountSend us a text with your question (include your phone number)Transform your hydration with the system that delivers filtered, mineralized, and structured water all in one. Spring Aqua System: https://springaqua.info/drkatie Don't Face Cancer Alone"The 6 Pillars of Healing Cancer" workshop series provides you valuable insights and strategies to support your healing journey - Click Here to Enroll MORE FROM KATIE DEMING M.D. Free Guide - 3 Things You Need to Know About Cancer: https://www.katiedeming.com/cancer-101/6 Pillars of Healing Cancer Workshop Series - Click Here to EnrollWork with Dr. Katie: www.katiedeming.comFollow Dr. Katie Deming on Instagram: https://www.instagram.com/katiedemingmd/ Take a Deeper Dive into Your Healing Journey: Dr. Katie Deming's Linkedin Here Please Support the Show Share this episode with a friend or family member Give a Review on Spotify Give a Review on Apple Podcast DISCLAIMER:The Born to Heal Podcast is intended for informational purposes only and is not a substitute for seeking professional medical advice, diagnosis, or treatment. Individual medical histories are unique; therefore, this episode should not be used to diagnose, treat, cure, or prevent any disease without consulting your healthcare p...

In this episode, Anna welcomes Whitney Aronoff, a health-supportive chef who transformed her own health struggles into a mission to help others. From cooking for NFL players to advising CEOs, Whitney shares her profound insights on traditional cooking methods, the importance of food quality, and the deep connection between nutrition and overall wellness. She reveals fascinating personal experiences with past life regression, practical tips for smart grocery shopping, and why returning to traditional cooking methods might be the key to better health. This conversation bridges the gap between ancient wisdom and modern nutrition, offering you the best advice for healthier living.This episode covers:The connection between gut health, emotions, and spiritual healing.Traditional cooking methods versus modern food trends.How to shop smart for quality ingredients on a budget.The importance of seasonal eating and warm meals.Insights into cooking for professional athletes and high performers.Why the temperature of food matters for digestive health.The truth about cooking oils and their proper uses.Past life regression and its connection to physical healing.Tips for parents dealing with picky eaters.CONNECT WITH WHITNEY:Instagram https://www.instagram.com/whitneyaronoffWebsite https://starseedkitchen.com/ Until next time, here's to deeper connections and personal growth.Mad love!The podcast is now on YouTube! If you prefer to watch, head over to https://www.youtube.com/playlist?list=PLw3CabcJueib20U_L3WeaR-lNG_B3zYqu__________________________________________Don't forget to subscribe to the Badass Confidence Coach podcast on your favorite podcast platform!CONNECT WITH ANNA:Instagram @askannamarcolinTikTok @askannamarcolinEmail hello@annamarcolin.comWebsite www.annamarcolin.com__________________________________________And for all your nutritional supplement needs, go to www.DrinkAG1.com/ANNA for five free travel packs and a free one-year supply of Vitamin D/K2

Mallika Basu is one of my absolute favourite people in food. Not only is she hilarious, she's a writer, commentator and board adviser in food, drink and hospitality with two published cookbooks (Miss Masala: Real Indian Cooking for Busy Living and Masala: Indian Cooking for Modern Living). She writes a fantastic newsletter “More than Curry” covering the link between food, people and planet, as well as recipes with spice and flavour and stories on food and culture in other publications.During the pandemic, Mallika developed proprietary thinking on food, culture and diversity covering cultural appropriation, language and labels and representation which she has delivered to almost 900 individuals at organisations including Penguin Random House, Jamie Oliver Group, Tesco and Waitrose.Today we chat aboutGoing from Indian cooking to commenting on culture and diversity, getting the facts right on cultural appropriationWhy the planet piece matters for food and drink loversThe everyday challenges of feeding a family. I have two teens and am a single parent with a solo household half the week.How she diverts them away from UPFs

Key topics discussed:- how bone broth and beef tallow, rich in collagen and essential nutrients, support gut health, nutrient absorption, and overall wellness.- regenerative agriculture, ethical sourcing, and supporting sustainable farming communities.- the resurgence of traditional foods like bone broth and beef tallow, and their health benefits in modern diets.- ketogenic and carnivore diets, their benefits for energy and mental clarity, and whether balance is necessary.- the profound psychological and physical effects of food choices, emphasizing the importance of nutrient-dense options for overall well-being.Alysa Seeland is the founder of Fond Bone Broth, making some of the highest-quality commercial bone broth on the market. Alysa's path towards founding Fond came after a health scare after her pregnancy with her first child. In the face of some serious health problems, Alysa turned to bone broth to heal herself, relying heavily on making fresh, quality broth during her healing process. Within a few months she realized the amazing healing properties of bone broth and wanted to share her product and message with others struggling with health complications. And thus, Fond Bone Broth was born. Based out of San Antonio, Texas, the company is on a mission to create fresh, regeneratively sourced bone broth for everyday people. This is the second time we had Alysa on the podcast. Check out our first episode with Alysa here where we cover her healing and founders story. Timestamps:(00:02) Flavorful Nutrient-Dense Bone Broth(10:36) Premium Quality Regenerative Food Production(15:54) Rediscovering Flavor and Nutrient Density(24:37) Health Trends and Cultural Shifts(38:02) Finding Balance in Work and Family(45:37) Navigating Faith and Business Challenges(54:12) Navigating Shame and Authenticity in Business(01:07:39) Homesteading, Self-Sufficiency, and Resilience(01:14:52) Supporting Local Artisans and Brands*** SPONSOR ***CarnivoreCrowdThe CarnivoreCrowd over at CrowdHealth is bringing together metabolically healthy people to share in medical expenses. It's incredible. They're providing an alternative to health care coverage in the form of a community-based approach. It's pretty simple - you pay a monthly fee and then when your medical expenses come up you simply cover them with cash (which is often times 50% less) and then the crowd bands together and splits those costs through a crowdfunding model. We've both used this service for the last two years and love it. Check out their new CarnivoreCrowd and if you sign up be sure to use code MEATMAFIA for a discount on your first 3 months!We Feed RawI've been a dog owner for the last two years and I can confidently say that nothing has made a bigger difference than feeding my dog, Sunny, raw food. I've been feeding her We Feed Raw for the last 18 months and she absolutely loves it. If you're a dog owner who's tired of feeding their dog kibble, check out We Feed Raw and use code MEAT to get 30% off.  *** 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.Connect with Fond:WebsiteInstagramYouTubeFacebookTwitterConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - 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 learning code to dishing out fluffy idlis, understanding the basic principles and science behind what goes into it is a battle half won! Krish Ashok or Masala Lab as he is popularly known is not a scientist but he can explain science with easy-to-understand clarity. To him, the Indian kitchen is a fascinating laboratory for teaching science. He wants people to question the why and not just stop and do things because some guru they follow on the net said so. Listen to this entire podcast now. --- Send in a voice message: https://podcasters.spotify.com/pod/show/kidsstoppress/message

Wonderbag was a company established in 2008 methods as a solution to South Africa's energy crisis providing families with a means to continue cooking daily meals during power outages. Resembling a colourful bag reminiscent of a pumpkin, Wonderbag employs ancient heat retention cooking technology, providing employment and income opportunities to entrepreneurs across the developing world. In South Africa, manufacturing is outsourced to 2000 entrepreneurs, primarily women, providing them with vital income. Founder of Wonderbag, Sarah Collins told Biznews in an interview about the business model she pioneered, her high-profile carbon clients including Sasol, Anglo American and Nandos. She also highlighted South Africa's role in crafting legislation to bolster carbon credit projects.

From learning code to dishing out fluffy idlis, understanding the basic principles and science behind what goes into it is a battle half won! Krish Ashok or Masala Lab as he is popularly known is not a scientist but he can explain science with easy-to-understand clarity. To him, the Indian kitchen is a fascinating laboratory for teaching science. He wants people to question the why and not just stop and do things because some guru they follow on the net said so. Watch the full interview with Parul Gupta, Editor - Kidsstoppress.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/kidsstoppress/message

"In our family, whenever anyone goes out, they don't ask him, 'What did you see?' The first question is 'What did you eat?' So, food is paramount. In my childhood, if ever I wanted to have good food at home, I'd ask my father for it. Funnily enough, it was the men in the family who took on that role. My father is a very passionate cook. I felt that there should be some place where his recipes are documented because everyone in the family has memories associated with his food" - Shreeparna Khaitan, author, 'Bapu's Curries' talks about her father lawyer Umesh Khaitan's culinary repertoire that includes traditional Marwari dishes and fantastic fusion ideas even as co-author Surbhi Anand reveals plans to bring out another volume for the many great dishes that didn't make it to this one. From Rajasthani ker sangri ka saag to delicious santare ka jhol (soupy orange curry) and gucchi biryani (biryani with Kashmiri morels), the food ideas in this volume are both delightful and surprising.

Thanks to Harry's for sponsoring this episode! First-time buyers get a $13-value Harry's Starter Set for just $3: https://harrys.com/RAGUSEA Thanks to Trade Coffee for sponsoring this episode! Get $30 off a subscription with Trade: https://drinktrade.com/adamshow 00:30 - Does frozen food last forever? 21:33 - Why get so upset about non-traditional cooking?

Guatemalan cuisine is based and influence directly from  Mayan culture, tasting the food and learning the history is a huge part of the  experience. Learning about the corns and how it has been used in the country is exciting. In today's podcasts, I'm going to be talking about Comalote Restaurant, a place where you can taste and experience the Guatemala cuisine at its most. I'll let you know how my experience was and what you should expect.Key PointsWhat's a Comal?Comalote RestaurantOrganic Corns and Type of CornsTortillas and Make it Yourself What does the Comalote Restaurant offer? DISCOVER  365 Days of Adventure from YOUR Backyard to the Global Playground - Get your FREE LIST HERE and Make Everyday An Adventure About Marina 'Travel Experta'I am an Experience Collector, World Traveler,  Expat Mama and WifeI have been an expat for over 20 years raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super!

On today's episode, Zarela and Aarón are thrilled to welcome Chef Rodolfo Castallanos to talk about how traditional Mexican foodways are being reinterpreted in the  contemporary Mexican culinary scene. Rodolfo starts by sharing his cooking philosophy - beginning with inspiration from the seasons and culminating in his return home to open Origen. He discusses how French culinary education has been incorporated by Mexican chefs, and Zarela asks him to share some Oaxacan culinary building blocks.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

Today's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef's Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. Episode Overview:Jesse's journey as a chef, butcher, hunter, angler, and gathererHis restaurant Dai Due and the local food philosophy that he embodies thereHis motivation behind starting the School of Traditional Cookery and what this school is all aboutWild Game in Texas and how it can be served at restaurants in Texas - this is somewhat unique for the US since wild game usually can't be sold on the market or be served in restaurantsMeat from Nilgai, an interesting non-native ruminant species that roam in TexasA deep dive into Wild Hogs and how they are a threat to native flora and fauna in the USWhy the conventional wisdom around Wild Hog meat is bogusInteresting ways of utilizing wild hogs in the kitchen (roulade recipe, rendering lard, curing bacon, preparing offal, etc)Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Jesse: Instagram: https://www.instagram.com/sac.a.lait/Buy the Hog Book: https://thehogbook.com/  Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comConnect with Craig:https://www.instagram.com/fearlesseating/https://fearlesseating.net/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Chef Pete Evans, an Australian TV personality and host of the podcast H.E.A.L., started working full-time as a chef at 17 years old and has over 25 books to his name. As a dad, a health coach and a developer of supplements and ready-made meals, Pete passionately shares his knowledge to help people from all generations and backgrounds achieve and maintain mental, physical, and emotional wellbeing.This week I sit with Pete in the sun on the front steps of my house. Please bear with us if you hear a few planes flying overhead as we chat. The weather was so nice, and with Pete having just gotten off a plane, we just could NOT sit indoors for this one. We chat about all the things Pete’s been up to while visiting LA, from brain scans to dinner with Robert Kennedy Jr.. Then we dive into some detail about Pete’s culinary education and how applicable traditional cooking is to the more recent paleo movement. We go down a few rabbit holes, as you may expect, and round out the episode with some really solid takeaway messages for our listeners. Enjoy today’s show! And PLEASE don’t forget to SUBSCRIBE to this podcast! Proudly Sponsored ByQuicksilver ScientificAre you flushing money down the toilet with less than optimal supplements? With most traditional supplements, the amount that survives digestion and general acidity in the gut is very low. That is why Dr. Chris Shade developed the world’s most advanced phospholipid delivery systems. Through this superior delivery method, all Quicksilver Scientific products nourish your cells and enrich your body as they deliver nutrients more quickly and up to 600% more effectively.Use code STACKED for 15% off your first order!SeedAfter my recent podcast with Seed co-founder, Ara Katz, I began to dig a little deeper into the traditional "probiotic" industry—only to be quite disappointed with the reality of the effectiveness of almost all probiotic products on the market. Seed, on the other hand, has 23 strain-specific clinical studies behind it that demonstrate its effectiveness. Their innovative 2-in-1 capsule also nests the probiotics inside a prebiotic (sourced from Indian pomegranate and organic wild-harvested Scandinavian chaga and pine bark) capsule for additional protection, ensuring the probiotics actually get where they need to be inside of you—your gut.Use code STACKED at seed.com for 20% off your first month of the Daily Synbiotic.Support the show (https://www.patreon.com/join/stacked)

I’ve baked my sourdough hearth loaves in covered clay pots for years, and recommend that same strategy to the many baking students that travel to my Bull Brook Keep teaching kitchen. Why? because the covered vessels provide a blast of heat and moisture-saving enclosure that yields high rises, crisp crusts and tender crumb laced with […]

Get real life tips on how to get homemade traditional foods on the table every day when you're busy, plus, some confessions on what it really looks like in a homesteader's kitchen and how cooking like Ma Ingalls meets real life. Join Melissa and Jill from the Prairie Homestead as they share their best tips for traditional cooking while being busy as well as the importance of mindset. Tips for grass fed roast turning out melt-in-your mouth tender, easy planning, and more! Grab the full blog post and resources links here https://melissaknorris.com/173