Food and Dining

We're dishing up the tastiest podcasts your ears have ever consumed.

A highlight from What are Dorie Greenspans favorite cookies?

Bon Appetit Foodcast

02:09 min | 5 d ago

A highlight from What are Dorie Greenspans favorite cookies?

"Hi Dory. Welcome to the show. What an introduction Amanda. Thank you. I'm a little overcome. That was so sweet. I love that you got baking from my home to yours when you graduated from college. It was a gift from another food person and devoted baker of yours. So it was a really personal gift and I really just associated with that time in my life. So it holds a dear spot that makes me so happy. Thank you. Well, I'm excited to talk to you about this new book and we're going to get into your holiday cookie box in a second because I know that's something on a lot of people's minds right now. But I have a few questions first. You have been writing cookbooks for about three decades now and this is your 14th. How would you describe how you've changed as a baker and a cook over the last 30 years? You know, I really only started to think about how I've changed. With this book, you would think I would have I might have looked back a little sooner. But I didn't when I worked with Julia Child. I love saying that. When I worked with Julia Child, when I worked with Julia, she once said that we made such a great team because we were just a pair of home bakers. And she really did think of herself as a home baker and I am a home baker. But I feel as I look at this book and my work and what I've been making for family and friends over the past few years, everything seems simpler. Everything seems to depend on the ingredients, the texture, and the little bit of surprise that I can pop into each recipe. Yeah, I think that's a nice metaphor for life. If only it were that simple Amanda. What's the process like for you when you're sitting down to develop a new recipe? Is there a process or is it kind of different every time? Yeah. I always tease and say, I look like the world's most organized person because my hair is so short that it gives me that, oh, you must be working it, but I was born without

Julia Child Amanda Baker Julia
A highlight from Umami Burger 3 with Judd Apatow

Doughboys

03:48 min | 5 d ago

A highlight from Umami Burger 3 with Judd Apatow

"The savory flavor, naming it for the term for his classified by EK. The outlet arrived just as the gastro pub burger trend was hitting its stride, and it was popular with angelenos, leading the company to expand throughout the southland and beyond. Today, the chain has two dozen locations across the country and dotted around the globe. Marketing is a hell of a thing. As Natasha geeling hints at in Smithsonian magazine, if fleischmann's chain had been called MSG burger, it never would have gotten past a business plan. But naming it for the savory flavor that MSG produces, well, you might be a trendsetter in American chain restaurants. This week on doughboys, we return. Once again, to umami burger. Welcome to doughboys, the podcast about chain restaurants. I'm Nick weger, along with my co host, single and looking to Pringle the spoonman Mike Mitchell. All right, looking to Pringle. That came via Luke who writes love your podcast the most consistently hilarious podcast in the fucking game, thanks, rosebud, and Gmail account. Very nice and very wrong, Luke, but thank you for writing in. I feel like looking to Pringle that you can solve that pretty quick, like that will be something that well, but also you're a lazy man. So if you didn't have Pringles at the ready, you do have Pringles at the ready. It's literally reached out of frame and grabbed a can of Pringles. I'm looking to Pringle. Wow. Okay. Warm day today. I picked up Irma earlier. My mom is here still. I totally go sit in the car until the podcast is over. Yeah, you didn't have to do that. It's a hot day. Don't have your elderly mom in a hot car. Picked up Burma earlier today on a hot day. This didn't help put her paw in my mouth, just her let her like her leg almost hit the back of a hit the dongle on the back of my throat. I know. That far back. I told your uvula? They actually tickled my uvula. Thank you. I knew you would know the term for that. You've done it yourself. I'm sure plenty of times. How did Ho dispute nation? I didn't want to do that in front of our guest. You don't have to, it's out of the podcast works, though. Yes. All right, here's a drop wags. Do we have to play a drop today, I guess, is my question. It's a good guest. Yeah. We have bad guess a lot of the time. All right, don't. Don't say that. A lot of our guests listen to the show. They think you're talking about them. Well, I probably am. We have a great guest. We have occasional duds, but today's today's guest is very much not that. No. Yes. Rhymes with dud, but it's no dud. Well, nice little teas there. Thank you. Was it? Yeah. I don't know, I don't know if it was a good tease. All right here we go. Here's a drop. We've already wasted too much of our guest time. Here we go. My life is brilliant. My love like a Witcher warlock could make do. With Wally or Irma, if no other option was, she's a little bit more pronounced white on his face. Irma's pretty. She's got some black and white but she's more black. They're both they're both beautiful. The problem with beautiful baby, beautiful. What are you doing? I don't know. It's not really a

Pringle Natasha Geeling Smithsonian Magazine Nick Weger Fleischmann Luke Mike Mitchell MSG Irma Burma HO Wally
A highlight from UNLOCKED! - Dogdoughbarkfest: Hey Spooky Buddies with Paul Rust

Doughboys

05:43 min | Last week

A highlight from UNLOCKED! - Dogdoughbarkfest: Hey Spooky Buddies with Paul Rust

"To the wisdom of Nick Wagner along with the spoon man Mike Mitchell. It's mister slice, by the way. Whatever it is, it's our final episode of dog dough bark fest 2021 in the studio a monthlong grip of hot dogs and pet dogs. And Mitch those ruffs will soon be waving goodbye to forever. That's right. I can Whoopi and garma will no longer be my pet dogs. They may be my pet something else is that I can't mention, but. Per the rules of this month where I yes. We're feeling grandma. Are you can explain it and I can't is the thing. It's the rule. Yes, wolfie and germa, you're two dogs. It must be referred to as such this month. They can not be called cats or by their cat names, Wally and Irma. But as this month ends, as if they were turning from stone back to living creature and their souls are rejoining their bodies via a magic mirror, WALL-E and Irma will become cats again. I'm gonna find Harlan Williams. Is this name Harlan Williams? I'm gonna find harland Williams kicked him through a mirror, and then Whoopi and grandma will revert back in the spell will be broken. That's when we'll know that fest 2021 a monthlong grill racing of hot dogs and pet dogs is finally. Once harland Williams cracks the mirror of the month is over. So look for that. And hey, what a guest we have. That's this week's episode. By the way, I did I did high pitched barks. Because I was going before, but this is we got puppies on the copies we're talking about today. Yeah, introduce our guest. We got sweets. And we got the sweetest little guest from love and don't stop or will die Paul rust is back. Hi Paul. Hey, hi, guys. It's really good to see you. Thank you so much for having me on the pod. Thanks for being here. Thank you so much for making time for us. It's always always a delight to have you here. And hey, you could ask for any amount of time for me. You could ask for 25 hours of the day and I'd give it to you, okay? I love you guys. Oh, we love you too, buddy. This sounds like one of Harlem Williams's spells. Well, he casts a spell with Eddie character he plays, but it was two spells. I feel like I don't know the Harry Potter lore, but when they were saying spells in this, I was like, I feel like they just are doing Harry Potter spells, right? It's that same formulation where they're like halte to get someone to stop, you know? They just add us to the end of it. At the end of the movie, I just watched which I did for that was my nickname, by the way, but I just watched the end of the movie. And they say, protect us. And that is one of the and I was like, that sucks. I mean, let me just be clear, not the only sucky part of the movie. Well, before we get to that, let's talk about, let's talk about hot dogs. Because that's a big part of this month and Paul, I know you are someone who likes yourself some tasty treats. And I know you like fast food. Where do you stand on hot dogs? Oh, well, I love hot dogs just in general. I know you guys are going to or I just have been to New York. One of my top 5 favorite things to do in that old Big Apple is to see a hot dog cart and walk on up to it and eat a hot dog while I'm walking around. Maybe hold a cold can of Coke in 30° weather. I love it. I do, I love it. There's a picture of me in New York holding a hot dog at a can of Coke with a huge winter jacket on as a stocking cap on. And I have like the biggest shit eaty grid on my face. I'm so happy. Yeah. Just a pig and shit. I love it. If the city of New York is the Big Apple, then the hot dog is the worm wags. Very good. What are you? You're getting a dog from a stand in New York or wherever. What are you putting on that bad boy? I know some people call it red red, but I call it ketchup. So I put ketchup on and I know some people call it yellow yellow. Yeah. You guys call probably yellow yellow, right? 'cause you're so held Nick, and you're from the east coast. Yeah. Red red and yellow yellow. Yeah, I call it mustard. Mustard. So these are like regionalisms for 'cause you're from Iowa. And that's kind of what they say up there. Yes, yeah, yeah. I think in my county, I feel like in most counties in Iowa they say red red, yellow, yellow, but in my county, they say ketchup and mustard. So yeah, interesting mustard. And what county is that? I'm just curious. Red red cowdy. Got it. But it's a blue county, right? Very democratic. Yeah, politically they're very blue blue. Right. That's actually that's actually the one statement that's not true at all these shit antics. Paul, what do you call green

Harlan Williams Nick Wagner Whoopi Garma Irma Germa Paul Rust Mike Mitchell Harlem Williams Wolfie Harry Potter Mitch Wally Hi Paul Grandma New York Coke Eddie Buddy Apple
A highlight from Are Plant- and Fungus-Based Meats Really Better than the Real Thing?

Gastropod

01:17 min | Last week

A highlight from Are Plant- and Fungus-Based Meats Really Better than the Real Thing?

"I actually can't wait to try it, right? This is the weird part. I'm mostly my never had pork and ever had pork barbecue, but I love watching like pork barbecue shows on TV. You know, there's the so many different like barbecue challenges on Netflix or Hulu. I love them. I can't get enough. What amen is super excited to try what he's never had in his life is yes, pork, but not the real thing. It's pork made from plants. Amen Ismail is just one of our guests. This episode, as we figure out the science and history of plant based meat, because we are gastropod the podcast that looks at food through the lens of science and history. I'm Nicola twilley, and I'm Cynthia graeber, and this episode we're going into the labs and test kitchens where the meat analogs of the future are now being invented. We have so many questions. Starting with will all these impossible burgers and fungus based chicken cutlets ever really replace meat? Are they better than meat? Are they better for the environment? Do they have a smaller climate change footprint? Are they better for you? Equally important to be honest. Do they taste good? Do they actually taste like the real thing? And if so, how, what magical science can turn a plant into a bleeding

Amen Ismail Nicola Twilley Cynthia Graeber Hulu Netflix
The Pros and Cons of Soya Beans

Gastropod

01:38 min | 2 months ago

The Pros and Cons of Soya Beans

"The only time to my knowledge that i've ever eaten a soybean in soybean form is at amami those green pods you get as a starter at sushi restaurants which i love so young soybeans which is what mommy is is generally esteemed but once you actually had the mature bean and then you try to cook it. The results tend to be less than appetizing. Gen fu is a professor at emory university. Who studies the history of science technology and medicine in china. And she's the author of the other milk. She published under jetson but she goes by wendy her everyday life. So that's what we're going to call her. This episode wendy told us that the soybean was likely domesticated in what's now northeastern china. Right on the border with korea wild soybeans and then domesticated soybeans. They're not particularly high maintenance. They grow well in a lot of different regions and their beans which are in general. A good thing to and so people ate a lot of them. It isn't early crowd that is recognized and becomes part of what is known as the classical grains. so we know that soybean is not actually green but it was treated as sort of staple food similar to weet As well as rice it was a staple yes but it was only a staple out of necessity. Like wendy said. The mature soybean has some issues more so even than many of its fellow colleagues. It causes pretty intense gas innocent flatulence and even though like all means it's packed with protein. It also contains a chemical that means our bodies kant really process that protein but there is a way around the protein blocking problem and at least a little of the flatulence problem and that is to boil the crap out of mature

Gen Fu Wendy Jetson Emory University China Korea
The Pros and Cons of QR Codes Replacing Restaurant Menus

Le Show

01:12 min | 3 months ago

The Pros and Cons of QR Codes Replacing Restaurant Menus

"Grown virus pandemic ushered in the instantaneous widespread use of qr codes restaurant industry. Experts think technology will stick around long time after the health crisis ends according to cnbc. You don't qr stands for quick response. There you go see. You've learned something and it's not halfway through the program invented by japanese in nineteen five to keep track of car parts. Mainstream saw the entry of qr codes years later. A smartphones with cameras took over. But not 'til they pandemic forced businesses to double down on a sand on sanitizing. The became ubiquitous sight inside bars and restaurants instead of paper menus but aside from being able to update instantly when there are supply shortages which is the declared reason restaurants like using your codes. There's the little thing of qr cords because enable restaurants to gain data on everyone who sitting at every table because everybody has to have their own menu. Thanks restaurant thanks. Japanese engineer

Cnbc
Alfresco Dining Tips From Outdoorsy Diva Lauren Gay

The Zest

02:12 min | 3 months ago

Alfresco Dining Tips From Outdoorsy Diva Lauren Gay

"Let's talk about the food. Let's start with camping. When the weather cools down this is floridians. Time to get out there. So what would you take on a camping trip today. Not cold cuts and pb and j. I'm guessing no no no like so for me. I beat the go-to as those foil. Packet mills that you can kind of prep beforehand and just keep them in your cooler on ice so you can take stuff like shrimp and potatoes with some veggies and season it and have it and you're full packet in. Just throw that puppy on the grill. And your any eat you can use Baked potatoes and stuff from with whatever it is. You like you can eat regular potatoes. Sweet potatoes you can even do like breakfast type of things like with frozen hash browns and your sausage and cheese and all that stuff and prep it and just have it. Ready to go in a foil packet. That's probably the easiest way if you don't wanna like carry a skillet or something like that even just heat up the foil packet and boom like whatever you could imagine that you could do like in a dish like in a in a casserole dish or something you can do it in the packet. I never really thought about that. My imagination is kind of running wild. Now what if you do want to carry a skillet. What are some tools or utensils that you maybe would bring along you. Did i mean you you wanna use something like a cast iron skillet. You don't wanna go putting your you know the that ceramic type stuff on like an open flame so you wanna use something. That's girl friendly on is the biggest thing you want to make. Sure you had your utensils like your spatula. Your tongs on bring your seasoning things like that. I mean it's is nothing to deep is just you know you have to remember if you're camping where you're just driving and you can keep up in the car. Then that's cool. That's great if it's a situation where you're backpacking and you've got a bit of a hike to get to your site. Then that's a whole other beast and so you have to completely rethink kyler gonna do this because whatever you have you have to carry it

The Dangers of Sugar and Children

Food Issues

02:09 min | 4 months ago

The Dangers of Sugar and Children

"We all know that sugar isn't good for us but really let's take a deep dive into why we really need to limit it in our kids diets. Oh absolutely well. I think you know. Sometimes we forget that during times of rapid growth like in childhood and adolescence that you know kids bodies are really sensitive to the influence of dieting activity. Because they're growing so fast they're seltzer turning over rapidly and that makes them especially vulnerable to the effects of food of physical activity and weight and even environmental damage that can occur and so we really need to put an emphasis during this time of rapid cell growth to make sure that the genes that are being activated or turning on towards health not towards a genetic susceptibility and sugar can actually displace some of these high value. Nutrition foods that play in essential role not just in growth but an immunity but also cognition and genetic expression okay. That's something that we don't typically hear about. And so what about the things we do hear about a lot in terms of childhood obesity. Type two diabetes like these things. We should be concerned about. Oh absolutely i mean first off anytime you look at childhood obesity wolf whether you know kids are really actually normal weight or an overweight. Too much sugar again. Just places. high value nutrition and micronutrients that can increase the inflammatory process that leads to chronic disease over time. Even kids who were teenagers who are overweight and adolescents have a significantly higher risk of colon cancer later in life. I mean we're even seeing precursors in heart disease in children. I mean if you look at like obesity in preschoolers. I think it's risen from around five percent in the early seventies like nineteen seventy two up to close to fourteen percent

Seltzer Obesity Diabetes Colon Cancer Heart Disease
Fermenting Kombucha For a Healthier Hard Beverage

Dr. Jockers Functional Nutrition

02:52 min | 4 months ago

Fermenting Kombucha For a Healthier Hard Beverage

"You talk about your process. What inspired you guys take kombucha and and make a actual shell stable hard. Come each. oh yes well i mean the origin of us starting With a commode shah because served the we have more than just combustion now of a heart which art self serves. We we in our tap room's which we have. We also have a beer that we we make with different types of functional ingredients mushrooms and things like that and we have we look at ourselves really as innovation on company. That's looking to explore all the different categories and create the best tasting the most flavorful the most functional version that could be made in in all different categories. But the reason we start with kabuchiko is because my partner when the the founder. Bill moses He he was part of another company called kavita and vito was one of the other large companies at got early into. They actually certainly similar to to accomplish evidence. Coconut water keefer back. You have three lines do the action three license. They started their original was keefer which is really unique in different at any kind of because of that they already had the mindset around. Alcohol wasn't really a part of it because they knuckle boot shah as you know or manageable don't know capuchin the national from process creates 'cause you began to say an early on a ten seven years ago there was an issue of like how much is still to this day. Actually how much. Alcohol is actually in your non alcohol Is if it can. It has sugars. They will continue to ferment right. In fact often it might be a legal to be below below this. Earn an amount of alcohol allowed to be non alcohol. You go and you start driving and it's in the sonnet saying. This sugars are fermenting. The alcohol starts growing and it actually might pass that that. That limit veto was One of the first ones. They are to have super control of that. How much alcohol in it now. They had to coconut keefer. Had to As apple cider vinegar tonic. So three different lines but really learned a lot about the control. And it's kind of funny. Is you know. Some of the founders of a company that was kind of became famous for controlling the alcohol would then go ahead and and and let it go and and and actually let it flourish and actually create You the best alcohol version of the

Kabuchiko Bill Moses Keefer Kavita Vito Apple
AJ Wolfe: Why I Started a Disney Food Blog

The Zest

02:45 min | 4 months ago

AJ Wolfe: Why I Started a Disney Food Blog

"My name is aj wolf. And i run a media. Company one of our websites and youtube channels and everything is associated with disney food blog. Okay when and how did you get into this. Two thousand nine is when this particular site started. We have a few other sites in our company. We started those a little bit earlier. She thousand nine was the beginning of dfb and it was mostly because back. Then people weren't really talking about food at disneyworld in disney parks. They were real focused on rides. They were real focused on. You know all of the rest of it but there was almost kind of a stigma about talking about food. People didn't want to be known as as folks you really cared that much about their theme park food. But i kind of wanted this site to exist in. There was another site called. Wd w foods where this couple would just go to disneyworld a couple times a year and put up pictures of their food. And i thought this is great. And i kept refreshing. That page hoping that they'd go back to disneyworld than so you're all i want this to exist. Then there must be other people who wanted to exist and so i started the site for that purpose. There are lots of people who wanted it to exist and we can see by bass following. So what do you think. It is about disney food. And who's actually following people who go to disney people who fantasize about going to disney. So i think it's a little bit of everything and yeah. People are super interested in food at their theme parks for multiple reasons. I is that you're going to spend a ton of money on it and at disneyworld specifically you have to book your restaurants really far in advance especially those really expensive really popular restaurants. It used to be six months in advance right now. It's sitting at two months in advance. But you figure you're gonna probably spend more money on food than your per ticket than potentially even your hotel and so this could be the most expensive part of your trip. Why would you not want. You wouldn't just arrive at disneyworld randomly. Choose a hotel like you're gonna research you're gonna figure out what hotel make sense for usa. Why wouldn't you do the same with food. And i think that the people who are following people who are big disney fans and love disney and are going to disney all the time and also people who are brand new to disney and just have no idea what to expect. And i hope they're following because it really can completely change your trip if you have planned out where to spend your money on food especially if you have allergies in your family or picky eaters or you're going to be in certain places. At certain

Disney Aj Wolf DFB Disney Parks Youtube USA
The History of Cannabis

Gastropod

02:12 min | 4 months ago

The History of Cannabis

"Turns out we have geology to thank for cannabis. At least for cannabis's psychoactive properties. The ancient ancestors of the cannabis plant started growing tens of millions of years ago around. What is now central asia like pakistan northern india nepal. And then something dramatic happened the entire subcontinent. That is now. India drifted north crashed into asia. The crumple zone is what we now call. The himalayas and the cannabis plants that were growing in that zone. Got really really high and the ones that were stuck down low the plains near the himalayas. Well they didn't get quite so high is difference is both topographical and literal the cannabis. The grew in the mountainous region started producing thc. Which or the uninitiated is the chemical in cannabis. That gets you high. We don't know for certain. Why the plant produces it. It appears serve kind of sunscreen. Chris duval is a professor at the university of new mexico and author of two books on the topic. The african roots of marijuana and cannabis kris told us that the cannabis that stayed down low and temperate plains. Those plans did not produce. thc they became. What we know is hemp source of cloth rope and disgusting. Health foods cannabis grew really easily and a lot of different environments especially ones. We disturbed to build settlements. It was literally a weed. That's why we call it weed. And so there was probably a lot of cannabis just growing in central and east asia both the high mountainous regions and the low parts and so a really longtime ago as long as maybe twelve thousand years ago people figured out ways to use it. It appears for both populations. Initially people used it for the seeds which are edible You know you can buy them in. Eat them nowadays. Emcees are often founded natural food stores. Today they're full of wonderful nutrients but they taste terrible. And before you all right in and tell me i'm wrong. not only to. Cynthia agree with me. The historical record does to kris told us that in china hemp seeds were at one point considered a staple food but it was kind of slowly replaced as people in that region in china. You know kind of domesticated and started using other plants more calmly so types of militans organ kind of displaced at

Chris Duval Asia India Nepal Himalayas Pakistan University Of New Mexico Kris East Asia Cynthia China
How to Talk to Your Kids About Food

Food Issues

02:43 min | 4 months ago

How to Talk to Your Kids About Food

"What are some challenges that you see parents have when they talk to their kids about food and meal so you generally work with adult is that right i do and i you know i do have a program that i work with But admittedly a vast majority of my practice is adults. Okay but even still with their kids you know like i see it all the time where we'll get on the you know for our session and they're like so. My kids did this. And this is where it's showing up. And here's how i handled that or whatever and i think it's hard because we have concerns right. We can see the writing on the wall and it's hard to know we'll do say something. Do we not say something and the other side of it is. I think most often especially when kids well even as young as like five or six. I think we don't give them enough credit. And by that i mean they're already watching and paying attention. It's non even about what you say. It's what we're doing so they notice if you're eating something different than the rest of the family you know. They notice if you're saying oh i can't have that i'm trying to lose weight and so i think oftentimes the challenges are actually less about well. I guess it's twofold you know it certainly is what our kids are eating or not eating but also more than anything. It's about recognizing it's not just about what they eat or don't eat so when we talk about foods though. Should we avoid aid. Labeling foods good bad healthy unhealthy but we all fall into it. Ray we all say these things. Yeah we fall into it. Because we are looking for ways to label ourselves you know and i think the idea that we have to label foods is also sort of a challenge. Avoid the good bad healthy unhealthy black and white approach to food so when we talk about it with kids talk about it as an regiders an energy zappers right so the energizer foods are clean lean protein veggies and fruits and some whole grains and those kinds of things in the energies zappers. Are those things where we feel great for few minutes and then we're exhausted or we can't concentrate after

RAY
The Things We Eat For Others

Bon Appetit Foodcast

02:28 min | 4 months ago

The Things We Eat For Others

"We're closing off our six part series talking about food and relationships with writer baker and fellow food lover. Zoe dent berg. We recently published an essay from. Zoe called. never again will. I go vegan for a man about how in pursuit of a romantic connection. She stopped eating meat and dairy almost entirely. I found it's so relatable it's just part of being in a relationship that we don't really talk about a lot and usually for my experience. The person with the stricter diet tends to influence the other. so today. we're gonna get into all of that and more with zoe as well as ben. Weinberg the man who's zoe tried going vegan for welcome to the podcast. Both of you. And i am excited to get nosy. Things manda beer. So if you haven't read zoe's essay yet here's a bit of background. Zoe and ben went to the same college. The even had some mutual friends but they actually didn't meet until they separately moved to birmingham alabama for jobs after graduation. So tell us now about the first time you hung out one on one. How did that happen. We talked a little bit about how much we both liked cooking so then invited me over apartment downtown to cook. It was like this super-buick when you are when you're having this conversation does say he's vegan. His veganism was a running joke. It was one of the things that i learned about. Van nuys like. You're actually vegan. So i i did know that he was again. I did not know how we would cook together considering. I was allergic to half of his diet. Okay wait what are you allergic to. So i'm allergic to gnats in sesame all nuts all nuts and meanwhile i put like i love homocide. I love putting. That's is one of my favorite spices which zoe taught me has sesame in it. A lot needs in that one. Yeah yeah okay. We're gonna do this together. We're going to hang out and we're gonna cut. Yeah and then also do not tell me what you're gonna beforehand. He just like call me and gave me a gris relaxed. Because i didn't know what we were to cook beforehand. You know three hours before you're gonna hang out of van. I remember. I got there and you had the recipes pulled up your laptop and i was like oh like we can go off of this and you know we have to do the recipe when ben has a recipe is very adamant about sticking to it. Even though he's very chaotic in the kitchen. I feel the same way. It's all or

ZOE Zoe Dent Berg BEN Weinberg Baker Birmingham Van Nuys Alabama
Meat and Climate Change: What's the Beef With Beef?

The Doctor's Farmacy with Mark Hyman, M.D.

02:09 min | 4 months ago

Meat and Climate Change: What's the Beef With Beef?

"So much conflicting information about me whether it's good or bad for us and whether it's good for health down planet in so tell us how how to get to be public enemy number one and be perceived as the most environmentally destructive and least healthy food that we're eating and how we got this wrong when it comes to this topic yeah. I really think that's true. I think it's kind of been you know it's been called the king of meats especially in the united states and i think part of that is because it was the most consumed meat in the us. For a long time you know for decades. It was the number one most consumed me. That's actually chicken now. But he has been placed but it was for a very long time meet. You know it was the number one me to there that aspect of it and then there's the fact that beef has always been the most expensive meat. And so you know. I mean maybe frog meat or something obscure would be above it. But as far as meats that are commonly available the beef would be kind of the the thing. You might just have on saturday night. You know the nice state. When i grow in my household had a stake on saturday night for example and that was because it was it was a more expensive piece of meat and so it was something that had just once a week and so it was kind of regarded as you know something that was a little bit special and In around one thousand thousand nine hundred seventy. I think partly because of the fact that it was the the most popular meat and it was also considered kind of almost a little bit of a luxury it but the same time these are large animals and so the individual animals are really visible on the landscape. And when you look at the individual animal like how much water at drinks or how much land purportedly takes to raise an individual animal. It just looks like a lot and so right around. Nineteen seventy you know. I think that i could kinda date. That as the key kickoff point when people really started focusing on you know cattle being a problem ecologically and beef. It shouldn't be something we're eating so much

United States
Mariana Velsquez' Refreshing Summer Cocktail Recipe

Monocle 24: The Menu

01:52 min | 4 months ago

Mariana Velsquez' Refreshing Summer Cocktail Recipe

"We continue this series with more recipes from some of the world's best shifts and bartenders. Today's recipes for a refreshing summer cocktail from columbia. Hello my name is maryanne. Alaska's i referred stylus and days make. You're an author of colombiana a rediscovery recipes and rituals from the soul of colombia. And today i wanna share with you. One of my favorites summer recipes from my book go by the vassal which is a street. Food is watermelon in line. Punch drink from the city of baron pizza which is great town. That's rolls over the mountains and into the mouth of the magdalena river and is such a vibrant city and i discovered these recipe on steamy afternoon. I was working all day and lunch was fire way and finally pulled onto the sidewalk to find a bunch of school. Kids chiding joking away as they dip their spoons into talk cups of crush watermelon with tons of line and ice and the watermelon pieces have been steeping into line for so long that they flavor had become some intense. And so the way you make these drink. It's really refreshing is you. Take about twenty cups of watermelon cut up into chunks by one cup of freshly squeezed lime juice and six cups of ice and you put everything into a large pitcher. And you use a wooden schooner model to sort of partly crushed that fruits for the watermelon seeps into the lime juice and dissolves a little utilit- really well for about forty five minutes and then read before serving new top it off with clubs soda and serving too tall bowl glasses with the lungs. It's delicious. i recommend

Baron Pizza Magdalena River Maryanne Colombia Alaska Columbia
Dressing Up Those Summer Salads

Plant Strong

01:51 min | 5 months ago

Dressing Up Those Summer Salads

"One of the things that i wanted to share with our listeners. Today is this incredible. Balsamic dressing that. I've been using all of my summer. Salads and i love oprah definitely follow her favorite things list and i feel like we need to do a plant strong team favorites list and this would definitely be on there. So can i talk about this product out judgment. Because you're gonna think. I'm out of my mind for the money that i spend on a ball stomach vinegar so i won't wanna do want to know how much you spend on. So nobody would bat an eye for a forty dollar bottle of wine rate and in our household. Don't drink we're not buying the filet mignon or the lobster tails or the fancy specialty cheeses rates. So when we do splurge it's on things like vinegar and this is one of my favorite products. So it's the cuccia in moray balsamic vinegar of modina. It's thirty five to forty dollars a bottle at whole foods which it's expensive. Yes but a little goes a long way. All you need is the finest little drizzle and the reason is so. It's so expensive is because it's really reduced. They're more grapes in this than there is in the average Balsamic vinegar and as you can see. I'm kinda like singing. Around with maple syrup super syrupy. I mean you know it's sticking to the side of the bottle and it's absolutely delicious so this is also one of my favorite gift ideas. If there's somebody living plant shung diet living the plant strong lifestyle eating whole food. Plant based maybe. I don't want to bring them some chocolates. Maybe i don't wanna bring them some wine. I'll bring them really nice bottle of

Oprah
The Bottle vs. Tap Battle: Which Tastes Better?

Gastropod

02:49 min | 5 months ago

The Bottle vs. Tap Battle: Which Tastes Better?

"Are in the ring with tap and bottled and it's time for the first round. Let's start with a question of taste. My name is martin reason. I live in los angeles. And i am a water somali. So many years at gentleman who works in a restaurant and recommends to from wine pairings. I'm doing the same with water. Amazingly this is not satire. This is real mini documentary all about martin the war to somali. Sometimes i'm so proud to be angelino my passion for water against child but a drinker professionally since two thousand this whole water semi business has got to be totally well to keep it clean. I'm going to call it bull honky a water sommelier. This is penn and teller's point exactly that it's hor spooky that said their guests. Were totally fooled by the fancy menu. Even though they were drinking identical glasses of water what do you think about the amazon pressure. Okay now i can take on. this is definitely tasted. It's it's almost too easy to make fun of this. Whole business of different waters tasting different. But also penn and teller isn't necessarily the most trusted source for food news so we figured we should be open minded and scientific and test this whole thing out ourselves. We bought a bunch of different types of bottled waters and we through our own top water into the tasting mix. and then we each deputized partners. Tim and jeff to create a blind taste test for us. Tim down fourteen little glasses. Got a hold of some tap water and then he opened and poured each bottle and one cam here in los angeles. Jeff did the same following the instructions. On tim's spreadsheet we'd picked an american spring water the couple of european mineral waters some bottled process tap water specifically aquafina and then to mix things up. We added one of those bogus alkaline waters and some artesian water. All the way from the south pacific we have an array of glasses and each row of glasses represents different types of bottled water. There is some tap water in there to throw you off and we are hoping to see that you might or might not be able to tell the difference. I have to say. I embarked on this with a lot of confidence in my discriminatory abilities. At least when it comes to beverages nothing None of my previous wine tasting experience is helping me here but let me take a sip.

Angelino Martin Los Angeles Teller Penn TIM Amazon Jeff South Pacific
Why Do We Love Snacks so Much?

Bon Appetit Foodcast

02:22 min | 5 months ago

Why Do We Love Snacks so Much?

"I want to start with a simple question. That might be a sort of philosophical question but i want to know from both of you why we love snacks so much and i don't just mean the three of us i mean pretty much everyone in the entire world. Well my first answer was going to be at. We love snacking because we have too much free time or is it coming from boredom but then that kind of oblique answer but i think maybe people just love a small joy. You know like had love like a free perfume sample. It's coming from the same part of my dna. There's just like a little something a freebie. Yeah it's a little salt thing. It's little sweet something. And i just need those keep me going. Yeah it's like. Snack is entertainment. Which i feel like every candy bar commercial ever is like playing into you know absolutely entertainment. Yes it's a hobby. It's it's definitely a hobby for some of us. And i some of us. It's a career andrea. What why do we love snacking so much i would say it also plays into the psychology of rewarding. I think it's an indulgence. And i think that that plays into not just like the nostalgia of all of us growing up at a time where snacks or like our parents weight of like feeding us when they were both working et cetera. I think it also has to do with that pleasure that we're giving ourselves in the form of a snack yes. I can't tell you how many times i've been like sitting at my desk. And i'm like as soon as i finish editing this piece i can go get a snack. And it's like the dangling carrot. You guys did your parents give you a treat when you were potty training feeling that's when it starts this deep pavlovian stuff like i got candy if i pooped in the potty. That is real. And we'll how we just convert or osu basically at animals okay so andrea tell us a little bit about what snapshot is and. What's your great ambition besides taking over the world of snacking and becoming the like the ultimate snacks year with your predictions. Iaea i think in the beginning. I sort of thought of us space where we can just be like. If this is really offering a meditation. What does that even mean and snapshot is the rebelliousness playfulness to this industry. That sometimes people take too seriously. It's like you know. I get it but like this. Adopt the genyk drink has not really gonna change my life. You know.

Andrea OSU Iaea
How to Make a Blueberry Grenita

The Maria Liberati Show

01:51 min | 5 months ago

How to Make a Blueberry Grenita

"My first recipe is a blueberry gr- anita and it's really refreshing. This time of year is mentioned. You know with all the fresh blueberries. Four cups of fresh blueberries one teaspoon of freshly grated organic lemon peel a teaspoon freshly grated organic orange. Peel two teaspoons of fresh lemon juice and one cup of sugar or sweeteners. taste in a medium size saucepan. Combine the blueberries. Lemon peel orange peel and one cup of water. And then on high he bring this to a boil. Reduce the heat and simmer onto the blueberries are soft set. A fine stringer over the bowl. Strain the mixture pressing with a back of a large spoon. Stir the lemon juice into the puree. Show this pure. I in a saucepan. Combine the sugar and one cup of water over high heat bring to a boil reduce the heat and simmer until the sugar dissolves. So you're making a sugar syrup for about two to three minutes or going to continue then transfer this to a bowl and chill this also star this sugar syrup into the blueberry puree and poor this into a shallow pan freeze the blueberry mixture until ice crystals form around the edges of the pan about forty five to sixty minutes with a fork scrape the ice crystals from the edges and. Stir into the mixture. Freeze the mixture until it's fully frozen about one and a half hours starring several times to serve place this into tall glasses. Garnish with chris. Cookies fresh blueberries than fresh orange slices. It yields about one court

Chris
Are Aldi Own Brand Goods as Good as the Real Thing?

Hungry Girl: Chew The Right Thing!

02:44 min | 5 months ago

Are Aldi Own Brand Goods as Good as the Real Thing?

"To jump in. We are going to start with some of the hot food so they don't get chilly before we try them. First up we have earth grown vegan meat free chicken less patties. So this is all d.'s. Earth grown brand. Which i believe is an brand yes And that is their answer to like the boca. Fried chicken patty. So it's like a chicken list chicken. Patty and i made mine in the air. Fryer where did you make yours. I just put it in a frying pan nice and it was a frying pan that we bought on prime day. We bought like the pots and pans. Set and part of that sentiment. That you you had her in the episode on amazon and it comes with this little tiny like like tiny teeny tiny pan that you can put little burgers on or make little little eggs. It's the coolest thing we should put that whole set on the food cast page. It's a great so let's do it. I'm just chewing up a storm here. i have to say i pulled the patty apart and it looks like shredded chicken inside like i really really like this and what i like. Best about it. The texture is spot on to me. It tastes like chicken a lot of times when you do a chicken nugget or a chicken patty begin. It tastes like stuffing it just slinging bread but this tastes like chicken. It does and i feel like the outside it's really crispy and like it tastes like fried chicken it doesn't taste For the stats at tastes super. Decadent it season nicely. What are the stats. So each patty which is a nice size. One hundred and forty calories five grams of fat nine grams of protein. Three smart points excellent. I would totally eat. Same mike. Add those to the rotation earth grown. Okay next up. We have another all brand. I don't know who this mama cozy is but like every single thing in all the is made by her mama. Cozy makes tons of pizza. This is a cauliflower crust. Margarita pizza that you find in the freezer section so a lot of pizzas are the fridge. Some of our pizzas are in the freezer. This is a big frozen pizza. It looks thin crusted. I kind of burnt my slice lisa. Look at this adorable. Tiny slice might cut for me. That's so cute a little adorable minds. Burnt mine's not crispy is yours a little bit. Yeah i it's been sitting for a little bit. So they're lost crispiness is like the the non saas part. I think the sauce is good. It's a little sweet i think that i like the thin -ness of the cross and it just tastes like cauliflower. A little like not in a bad way. What i mean is it doesn't just tastes like bread. It tastes like there's actually a nice amount of cauliflower and

Fryer Boca Patty Margarita Pizza Amazon Mike Lisa
What is Intuitive Eating?

Food Issues

01:53 min | 5 months ago

What is Intuitive Eating?

"Eating as something. That's been around since the eighties. And the first the actual term was coined by two dieticians. So evelyn tripoli a lease rash so they are the founders of intuitive eating as a movement and they wrote a book called intuitive eating which is now in its fourth edition but the concept of intuitive. Eating has been around for even before they wrote the book. And i think it started because there had been this surge in dieting in the eighty s and specially we all remember below fat craze which caused us to create a lot of processed foods that were lower in fat. And this obsession with calorie count counting and then this and so it just created what we now call diet culture which is definitely still alive and well in present day but i think one of the coolest things about intuitive eating is coming back to trusting our own bodies because through diet culture through all of these plans and meal plans and calorie counting and macro counting. We started to lose touch with our own bodies and we started to distrust. Our own bodies started to believe that we can't trust our own bodies and sometimes we project that onto our children as well but children actually are born intuitive eaters. They're able to determine when they're hungry when they're satisfied from birth but we train it out of them so that usually by the time that they're five years old they start to lose that ability because repeatedly over and over we tell them you should eat more or you should eat less. Are you should eat this instead of that. And then they also lose touch with their bodies and lose that ability to tune in

Evelyn Tripoli
All About The Negroni

FoodStuff

02:13 min | 5 months ago

All About The Negroni

"The negroni what well The negroni is a cocktail made with gin sweet vermouth and a type of amaro called campari Traditionally you can put other stuff in there But that's the basic basic stuff It is garnished with a slice of orange or a strip of orange peel. The ladder sometimes flamed. It can be served chilled and straight up or over ice. A single large cube is pretty popular. And it it's it's the drink is smooth and bitter sweet and herbal little bit. Spicy or spiced i guess rather But with this brightness underneath and not to get like poetic on y'all like right off the bat but it just it tastes like a like a summer night. I should have a next time. We play dunston dragons. I should have some kind of like poetry off. Oh no you have to describe the negroni. And i shall just from my dungeon masters edition. Oh gosh that would be something. That ben bolan would be amazing at and that i would be like. Give me a few weeks. And i'll come up with an amazing entry. I like all of you are really excellent at coming up with some perhaps less than traditional poetry but poetry now we are a group. It's true that's true. So let's let's let's breakdown all of those ingredients a little bit so So jen is a type of liquor made with a neutral spirit. That's then infused with any number of botanical 's during and or after distillation the primary unnecessary botanical is juniper a which is sort of brighton. Piney tasting ginneries. All have their own complex blends of herbs and spices and imbibers all have their own personal preferences. Some common additions include liquorice or a niece cinnamon. Citrus peel nutmeg. Saffron savory all kinds of barks and bits and

Ben Bolan Brighton
America Has a Drinking Problem

The Experiment

02:08 min | 5 months ago

America Has a Drinking Problem

"Okay so when exactly did american start drinking. Was it at the start of america. Yeah literally so the reason sort of unbelievably or one of the reasons. I should say that. The mayflower landed at plymouth. Rock is because the ship was running low on beer people back then drink beer instead of water or they preferred it to water. Same and the sailors freaked out. And they thought that at the rate that they and pilgrims. We're drinking the beer. They won't have enough beer to get them back to england's so rather than sail on to the mouth of the hudson which had been the plan they pull the shore and kick the pilgrims off and that is why the pilgrims landed at plymouth rock. Of course the truth may have been a little more complicated than what was indicated in their diaries as they complained bitterly that winter about the beer and having been kicked off there were other things going on it was december. The weather was bad. The food was running low but the beer was a big part of the picture. People are dying in there. Like where's the booze yeah right. So william bradford who would go on to be the governor of the plymouth colony for thirty years that winter in his diary couldn't stop talking about the beer dearest diary. It has been another long and thirsty. Day here at the plymouth colony. How i long for the cool sweet feeling of a droplet of beer rolling down my throat part. That's not real. Almost half of the pilgrims were going to die that winter and the is what he was worried about now to be fair people back then. Were very leery of water. There had been problems with water. Purity in england and they thought that beer was safer nonetheless. They really enjoyed their liquor

Plymouth Plymouth Rock America William Bradford England
Talking Upcycling With ReGrained's Daniel Kurzrock

Smart Kitchen Show

02:07 min | 5 months ago

Talking Upcycling With ReGrained's Daniel Kurzrock

"Man. I'm great michael chief. She officer also. Ceo and co founder. You wear on ads over there. So i'm excited. Start today because we're going to talk about up cycling something that you've been pretty intimately involved with for about a decade now and i wanna talk about white kind of where word is and where it's going but i also want to hear a little bit about how you got started. So we're i think the original idea behind regan was you're basically taking spent beer ingredients. Barley hops and making protein bars. Is that right or did. I got the wrong close. Actually the first thing we ever made was bred. Okay yeah so. I was An underage home. Brewer as an undergrad. Start making my own beer because by the ingredients to do it and use about a pound for six pack. Every time we made a batch Equivalent of blake twenty thirty pounds of oatmeal with barley. But it's like saturate Soggy basically like a like meal and putting it into brad to sell the friends to brew for free didn't have the cycling language you know at the at the time that came that came later Then hip problem bread next day. Buy fresh bread anymore A lot of bars is an avid doors person and the started making making bars with it. You know as we were really thinking through what we're actually doing today around ingredients. I'm so glad that that pressed product instead of like throwing this in the compost spin which most responsible people wanna down in there being responsible you when once it further and used it for food. Consumption made those into calories that people consume what. Where'd you get that. He had actually bake bread with like spent grains. Yeah so there's actually a really rich. History of home brewers and also brewpubs Round the world probably more familiar with Around the us of using some portion of their grants from burn. Because it's well documented for many years of this really nutritious material bring has taken a sugar was left is a lot of great protein and

Regan Brewer Michael Brad United States
Bottled Vs. Tap: The Battle to Quench Our Thirst

Gastropod

01:54 min | 5 months ago

Bottled Vs. Tap: The Battle to Quench Our Thirst

"For as long as humans have been around. We've always needed to find sources of drinking water but that challenge is not look the same throughout our history. Peter glick is co-founder of the pacific institute. Which is a nonprofit focused on global water issues. He's also the author of the book bottled and sold the story behind our obsession with bottled water. And peter classifies. The human motor relationship into three different eras the first euro of water. In my way i think about it was really before. Civilization when humans were hunter-gatherers and we simply depended on nature to provide the water that we could find in rivers or lakes and life was miserable and short and brutish anyway and that era lasted literally for hundreds of thousands of years during the evolution of humanity. Frank chapelle as geologist who specializes in the chemistry of groundwater and he wrote a book called wellsprings a natural history of bottled spring waters. Frank says that finding clean water to drink was one of the many things that made our life as early humans so miserable and so brutish water by its very nature is not usually particularly clean is a very good solvent. It'll dissolve just about anything which means it picks up whatever it travels through and intermingled with whatever gets into it good and bad rocks quote unquote organic matter by which i mean. Basically animal poo and so drinking water for a lot of most of human history. A few how to source of clean water. Then you're pretty lucky because it's just not very common and humanity has gathered by these rare clean water sources but sometimes we do have to leave home and so one of the earliest examples of bottled water. We have has been just finding ways to put that water in a container for storage and then transported either for own use or to sell

Peter Glick Pacific Institute Frank Chapelle Peter Frank