realfood

Show 80 Tanya Arnold (Lotta Love Plant-Based Cooking)

Welcome to ALTBAYS Show (feat. Leo Magri)

Meet Tanya Arnold

You can always smell good cooking, but what if you can’t see it? It’s a problem that Tanya Arnold knows all too well. Being diagnosed as a child with keratoconus, a disorder of the eye that results in progressive thinning of the cornea, you would think the last thing she would be doing is chopping up vegetables with a large, sharp knife.

While recovering at home after a third cornea transplant, Tanya’s husband suggested they register to operate a food business from home. She wasn’t going to let her eyesight be a problem. She has learnt to adapt by relying on her other senses to get by, and she organises her kitchen in a way that she knows by memory where everything is.

When Tanya stumbled across the recipes of Cynthia Louise, a well-known whole food chef specialising in vegan dishes, she was inspired to make her new business venture plant-based, despite not being vegan herself.

Enjoy this great chat about how food is our bodies' real medicine.

ALTBAYS Show invites awesome people from Aotearoa, New Zealand, to have an honest, laid-back conversation. Our platform focuses on bringing communities together to grow and thrive.

Show 65 Stuart Smith (Head Chef Blue Ginger)

Welcome to ALTBAYS Show (feat. Fabian Roberts and Leo Magri)

Meet Stuart Smith

Stu and his partner Becs have been cooking around the world, from Europe, London, SE Asia, Australia & the Pacific for a very long time.​

After two years in the Pacific Islands spearheading the “think global, act local” movement training hotel chefs in utilising local produce and kitchen staff in the re-invention of traditional dishes, they washed up on the Coromandel and started the iconic Blue Ginger.

Blue Ginger is a fusion restaurant that brings together Polynesian, Asian, Thai and Vietnamese flavours with fresh, delicious dishes straight off the wok.

Stu is passionate about colours, flavours and aromas. He cooks delicious dishes and also makes sure to check in and chat with his customers, providing an enjoyable experience for everyone who enters his restaurant. 

ALTBAYS Show invites awesome people from Aotearoa, New Zealand, to have an honest, laid-back conversation. Our platform focuses on bringing communities together to grow and thrive.

In this episode, I discuss my rediscovery of real food. Yet what does that mean? What is real food versus fake food or Frankenfoods?

Links to the books I discuss:

Michael Pollan's In Defense of Food: https://www.amazon.com/Defense-Food-Michael-Pollan/dp/1594133328

Nina Planck's Real Food: https://www.amazon.com/Real-Food-What-Eat-Why/dp/1632864584

Gina Mallet's Last Chance to Eat: https://www.amazon.com/Last-Chance-Eat-Finding-Taste/dp/0393344843

Key topics:

✔️ My weight loss and health & wellness journey has been slow, which is completely different from crash diets. 
✔️ Our eating and exercise habits can re-trigger emotional trauma. Be aware of that.
✔️ Most fad diets recommend food consumption below the threshold of the Minnesota Starvation Experiment! Don't believe me? Google it and read about it for yourself.
✔️ As I said in the last episode: Always talk to your doctor FIRST before you make any changes to your own eating habits and/or exercise routine. Don't get in a hurry and cause more harm than good.


Need more? Email me: https://causeyconsultingllc.com/contact-causey/

In March, I recorded an episode called "No More Dieting... So Now What?" After reading Dr. Aamodt's book, Why Diets Make Us Fat, I wanted to figure out that million dollar question for myself. If I don't want to yo-yo diet and punish myself anymore, what do I do?

Key topics:

✔️ The Buddhist idea of the Middle Path is so useful here. Too much asceticism makes life dull and restrictive yet too much indulgence can make us feel sluggish and tired. 
✔️ I focused on one habit at a time and truly worked on not doing too much too soon. Yes, progress is slower that way but it also tends to be long lasting. 
✔️ Keeping a food journal can be very helpful. Sometimes we tend to graze mindlessly or eat little snacks that we brain-dump later. 
✔️ Fake foods are usually highly processed and don't make me feel full for any significant length of time. Yes, they may be convenient but at what cost?
✔️ Always talk to your doctor FIRST before you make any changes to your own eating habits and/or exercise routine. Don't get in a hurry and cause more harm than good.


Need more? Email me: https://causeyconsultingllc.com/contact-causey/

TUNE IN TO LEARN:

I share 3 ingredients that I add to absolutely all of my meals to add out-of-this-world deliciousness that people keep complimenting me on!

One extra hack to make your cooking taste like cuisines from around the world without any additional work!


VOTE FOR ME and SHARE! - https://mshealthandfitness.com/2021/angela-shu
Let's spread the health together!


Produced by Angela Shurina,
CERTIFIED HEALTH  360 NUTRITION  PERFORMANCE COACH
IG: @1000yearyoung
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Brought to you by Angela Shurina
EXECUTIVE HEALTH AND OPTIMAL PERFORMANCE COACH
Change in days - not in years!
"🧠 NO MIDDAY SLUMP" - Secrets of Neuroscience PDF Report https://BrainBreakthroughCoach.com/newsletter

Eugene Trufkin was born and raised on an off-grid biodynamic farm in Ukraine and is the author of "Anti-Factory Farm Shopping Guide". He graduated from the University of California, Irvine and is a Chek Trained Professional. He currently operates www.trufkinathletics.com

Get Eugene's Book
Anti-Factory Farm Shopping Guide:
https://www.amazon.com/Anti-Factory-Shopping-Guide-Evgeny-Trufkin/dp/1099029430

Access show notes at:
https://www.pureenergypdx.com/integrate-yourself-podcast/eugenetrufkin

Follow me on Instagram:
@allisonpelot_

Subscribe to my YouTube Channel:
https://www.youtube.com/c/AllisonPelot

This episode is all about ice fishing fundamentals and cooking those delicious fish. It features a conversation with my friends and fellow outdoorsmen Drew Klabon and Sawyer Massie who have been ice fishing all their lives. If you have always wanted to get into this amazing winter activity, but don't know where to start well then this is the episode for you! But even if you aren't interested in catching your own fish, I think you will still walk away with a lot of new information and a better appreciation for fish as food.

Overview:

• Why ice fishing is so great
• Most memorable ice fishing stories
• Ice Fishing Fundamentals
• Cooking fresh fish!

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:
linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
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Facebook: https://www.facebook.com/theyearofplenty/

In this episode, I talk to Daniel Vitalis. He’s a Registered Maine Guide, writer, public speaker, interviewer, and lifestyle pioneer who’s especially interested in helping people reconnect with wildness. Most recently, he was the host of the famous ReWild Yourself Podcast. His new project, Wild Fed, is a video show, podcast and lifestyle brand focused on inspiring people to participate in conservation by sustainably harvesting, cooking, and eating wild foods!

Overview:

• What is food?
• Daniel's new show, Wild Fed
• The Modern Subsistence Culture
• Conservation through use
• How wild food can be empowering
• We are all public landowners
• Hunting system in the US vs Germany
• Sustainable harvesting/foraging
• Practical advice on wild food acquisition
• How to get started in hunting, fishing, foraging
• Gathering Acorns

WildFed Season 1 Pre-Orders and The Season 1 Experience 9-Week Interactive Program: https://www.wild-fed.com/the-season-1-experience

Episode 1 will be released on Jan 6th 2020, with a new episode released each week for a total of 8 episodes. Use COUPON CODE "GATHER" for 10% off. This code is valid until Jan 5th 2020.

WildFed website: https://www.wild-fed.com/

Daniel Instagram: @danielvitalis
 Daniel on Facebook: facebook.com/danielvitalis
WildFed Instagram: @wild.fed
WildFed on Facebook: facebook.com/wildfedshow

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

This Foodies' Roundtable discussion is all about our favorite holiday, THANKSGIVING, and one of the traditional food acquisition practices that surround it. Why do we love this holiday so much? Well, it is all about the food of course!

Guests: Michael Doering and Pius Haenle

Overview:

• Thanksgiving foods we made and ate
• Thanksgiving history
• Deer hunting season in Wisconsin

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

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Facebook: https://www.facebook.com/theyearofplenty/

In this solo episode I explore Rosemary, one of my all-time favorite kitchen herbs. Rosemary has been used throughout history in cooking and has had many other cultural uses. I especially love the distinct flavor it adds to food. So if you ever wanted to learn about this herb, then this episode is for you!

Some topics discussed:

• Rosemary history, folklore and cultural uses
• How to prepare it in the kitchen and ideas for simple uses
• What is better dried or fresh rosemary?

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

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Facebook: https://www.facebook.com/theyearofplenty/

Rosemary Pesto Recipe:

https://www.missinthekitchen.com/rosemary-pesto/

Sources:

https://nutritionalgeography.faculty.ucdavis.edu/rosemary/
http://botanical.com/botanical/mgmh/r/rosema17.html
http://exhibits.hsl.virginia.edu/herbs/herball/
https://www.thespruceeats.com/all-about-rosemary-3050513
https://www.romanobritain.org/13_roman_medical/roman_herbs_and_medicines.php
http://www.ourherbgarden.com/herb-history/rosemary.html
http://www.complete-herbal.com/culpepper/rosemary.htm
https://www.medievalists.net/2016/01/23-medieval-uses-for-rosemary/
https://www.spiceography.com/too-much-rosemary/
https://www.telegraph.co.uk/gardening/grow-to-eat/rosemary-really-is-herb-of-remembrance-as-scent-boosts-memory-by/
https://www.healingharvesthomestead.com/home/2019/2/22/benefits-uses-amp-recipes-for-rosemary-plus-rosemary-folktales-through-the-centuries
https://www.liebertpub.com/doi/abs/10.1089/jmf.2011.0005

The Illustrated Book of Edible Plants by Jack Staub
The Folk-lore of Plants by Thomas Firminger and Thiselton Dyer
Old English Herbarium
The Encyclopedia of Food and Culture by Solomon H. Katz and Wil

Did you know that Halloween might have its roots in an ancient Celtic festival? This episode covers the historical connection between Halloween and food. I also share my thoughts on trick or treating and candy, as well as my favorite foods of the fall season.

Soul Cake Recipe:
https://fussfreeflavours.com/soul-cake-recipe/

Pumpkin Pie Recipe:
https://theyearofplenty.com/cooking/recipe-low-carb-pumpkin-pie/

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

Sources:

http://www.pbs.org/food/the-history-kitchen/halloween-a-foodie-history/
http://www.foodtimeline.org/halloween.html
https://books.google.com/books?id=ZP_f9icf2roC&pg=PA408#v=onepage&q&f=false
https://books.google.com/books/about/Encyclopedia_of_Food_and_Culture_Food_pr.html?id=XykOAQAAMAAJ
https://www.history.com/topics/halloween/history-of-halloween
https://www.thoughtco.com/history-of-halloween-or-samhain-1992402
http://www.bbc.co.uk/religion/religions/christianity/holydays/halloween_1.shtml
https://people.howstuffworks.com/culture-traditions/holidays-halloween/halloween3.htm
https://www.britannica.com/topic/All-Souls-Day-Christianity
https://www.britannica.com/topic/All-Saints-Day
https://nrf.com/insights/holiday-and-seasonal-trends/halloween
https://www.nationalgeographic.com/news/2018/10/101029-halloween-costumes-ideas-history-science-nation/#close
https://www.history.com/news/halloween-trick-or-treating-origins

This episode is a conversation with guests Evan Lampsa and Reed Kastner-Lang who are the founders of Ketchup Please. Ketchup Please is an organic food start-up that aims to improve public health by changing the quality of ketchup and other condiments on the market through better ingredients. If you are looking for a healthy alternative to many other ketchup brands out there definitely listen to this episode! During the conversation, you will hear them share their mission and the entire background story about what it is like to start an organic food company in high school.

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

Learn more about where to find KP Ketchup in stores:
https://www.kpketchup.com/
evanlampsa@kpketchup.com
Reedkastnerlang@kpketchup.com

Instagram, Facebook and Twitter: @kpketchup

www.linkedin.com/in/evanlampsa

www.linkedin.com/in/reedkastnerlang

In this episode, I have a conversation with Sydney Burnett about organic farming. Sydney has worked on several organic vegetable and dairy farms over the last couple of years. Her passion is to help bring real food and drink to us consumers.

Overview:

• How she got started in organic farming
• What life and the community on an organic farm is like
• Her favorite vegetables to eat and cook
• Working at a goat dairy farm
• Possible ways to cultivate a new generation of young farmers

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

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 your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

Let's get started designing a healthy eating routine and talk about what that looks like for other SuperMoms like you who want to feed their families the highest quality food but still not spend all your time in the kitchen or all your budget on food.

Design Your Own Healthy Eating Routine

While we are definitely talking all about food, we aren’t dishing out a bunch of advice on what you should exactly be eating. Instead, we are just going to run you through how to improve some of the diet choices you are making right now, maybe making choices to include more minimally processed foods, and also talking about our personal stories on how we manage to feed our families without going broke or more importantly, without going crazy. We have found some ways to make our lives in the kitchen both easy and healthy. But before we really dive in I think it is worth mentioning our personal eating philosophy. We both really believe that the best diet for any family is one that is based on food that is minimally processed and this can mean that it is sustainably raised and grown from high-quality sources or some that is minimally processed. It is different for each family. We also believe that no one diet style is right for every person. Basically, our thought is that we will say just eat real food and try to leave all of the dogma out of our discussions.

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Links Mentioned in the Podcast

Real Plans meal planning service

Our Healthy Eating Philosophy

Buying Guide

Meal Planning Service Reviews

Why not Meal Planning is eating your time

Real Food On a Real Budget--with tips on finding a local buying club

Best Meal Planning Service for the Family

4 Steps to a Healthy Eating Plan

Clear Out the Pantry