Breaking Bread: Do You or Don't You?

Everyone loves bread. Except for the tons of people who can't eat it. How do you feel about it? Come on, be honest! In this episode Kate and Rick discuss all things bread. How much bread does the average person eat every year? What is NASA’s preferred space bread? How many loaves did a "housewife" in the 1900’s have to bake? Bread was central to the formation of early human societies. Funnily enough, it’s central to the formation of current human waistlines. From its status as one of the most ancient cooked foods to the role it plays in religious ceremonies, you knead (see what we did there) to know its history. Also, if you’ve been in the market for some really bad jokes about bread, Rick has things covered.

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Find out more about Warren Bobrow here.

Saying Grace: An Interview with Sarah L. Kaufman, Author of The Art Of Grace

Have you ever slipped on a banana peel (literally or metaphorically)? Tripped over nothing while walking down the street? Maybe you have taken a walk in the woods and been struck by the awe of nature? Kate and Rick interview Pulitzer Prize winner Sarah L. Kaufman about Grace: what it is, what role it plays in our lives, and how it relates to food and our bodies. From the small concrete acts we experience on a daily basis to the more intangible things we only feel, grace is something that can surprise us and also something we can actively choose. Kate, Rick and Sarah explore the importance of grace when it comes to kindness and compassion towards ourselves and others. Oh, and if you are actually wondering about the statistics of how many people have ACTUALLY slipped on a banana peel, Kate and Rick are on the case in their "Did you know?" section. Sarah L. Kaufman is a reporter for the Washington Post and was the recipient of the 2010 Pulitzer Prize for Criticism. Her first book, The Art of Grace, was a Washington Post Notable Book of 2015 and a Barnes & Noble Discover Great New Writers Award Winner.

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Find our more about Sarah L. Kaufman here.

How the Body Fights Diets: And Why Rick and Kate Are So Pissed About It

Do you know anyone who has NEVER had to diet? Kate and Rick do, and they are pissed about it! Dieting doesn’t work! Did you know that? Well, if not, Rick and Kate are here to break the big news stories. Join them as they share and dissect an article entitled “How Your Body Fights Back When You Diet.” This article makes Kate and Rick so angry they had to issue their first cursing disclaimer! Metabolism, genetics, and neurology all contribute to the body waging fat warfare. That innate resistance, coupled with social stigma, ultimately produces a vicious cycle between weight loss, weight gain, and despair! Oh, they also talk about that annoying concept of will power. If anyone has ever told you “all you have to do is eat like me,” or “just be stronger,” this episode is for you. And if you have ever told anyone that, or even thought it in a well-meaning way, this episode is DEFINITELY for you.

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Article LInk: How your body fights back when you diet

 

Celebrity Chef Restaurants: Kate and Rick's First Restaurant Reviews

From Chicago’s famed Spiaggia (Joe Flamm), to Brooklyn’s funky Phil and Anne’s Good Time Lounge (Food Network’s Anne Burrell), Kate and Rick share their experiences - okay, let's call them reviews - of celebrity chef-owned restaurants. Also on the list are Manhattan’s Becco by the great Lidia Bastianich, and Amada by Jose Garces (well, sort-of kind-of, we didn’t get past the drink). Rick subjects Kate to another quiz, this time on celebrity-owned restaurants (get ready to play along), and they include a bonus review Chicago’s RPM Steak, whose partners include celebrity couple Bill and Giuliana Rancic (he was the first Apprentice winner and she was co-host of E! News). They also introduce their very complicated and scientific rating system (please don’t hate us too much Anne Burrell, WE STILL LOVE YOU!).

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To Shake or not to Shake: An Interview with Mark Addison, Author of Cocktail Chameleon

Do you have your 2018 Oscar party cocktail planned yet? Do you shake your cocktails or do you stir? What cocktail gadgets need to be part of your bar? Don’t know? No worries! Kate and Rick’s guest has you covered! Mark Addison, author of Cocktail Chameleon, discusses his new book in which he dresses up twelve classic cocktails in twelve unique variations for 144 signature cocktails. Mark also shares his thoughts about staying healthy in a tasty (and cocktail-y) world, as well as the fact that "it's called entertaining for a reason". And you'll love our bonus tip for relieving the burning feeling in your mouth when you eat or drink something spicy! Cheers!

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also available most places you get your podcasts

Find out more about Mark Addison and get your autographed copy of Cocktail Chameleon here.

Gourmet Cruising: On Board the Hotel Barge Luciole

In Part Two of their trip to France, Kate and Rick take you along on their journey to Burgundy, France, onboard the Hotel Barge Luciole.  As they cruise the Canal du Nivernais, they treat you to interviews with passengers about what they ate and how they stay healthy in a tasty world. From sitting underneath the stars recalling their dinner to interviews with the crew about how they stay healthy in a tasty French world, this is a longer episode then normal with lots of extra content. WARNING: Excessive amounts of wine and cognac may have been consumed by the podcast hosts in the making of this episode affecting the interview and recording quality. They take full responsibility. Be sure to check out their website for all the amazing pictures! Youwontbelievewhatiate.com

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Welcome 2018: We’re Baaaack!!!

Kate and Rick begin the 3rd season of the podcast with an update on how they did with their holiday eating goals. In their attempt to maintain a modicum of health over the holidays, did Rick actually work out and did Kate avoid the drive-by snacking? In following up about their recent cleanses, they discuss the role rules play in their attempt to stay healthy in a tasty world, and ruminate on finding rules that can be followed but are not too restrictive. They also re-visit 5 essential rules offered up by author and New York Times contributor Michael Pollan. You will get a preview of upcoming episodes, hear how their “producer” Djaniss is drinking in the studio, and find out why Moose Munch is the devil and ruins everything.

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Love, Kindness, and Compassion: Toward Yourself and Others

What does kindness and compassion mean on a daily basis? How do you treat guests when they enter your home? How can you treat yourself kindly?  What does service mean to you? How can doing your job well be an act of kindness? One of the themes Rick and Kate explore on the YWBWIALN podcast is love, kindness, and compassion towards ourselves and others. In this episode, they use the great advice from this season’s guests as a jumping off point to discuss what it means to them. Why self-love matters and the importance of listening to your body are just some the ideas you’ll hear when listening to to the montage of advice from YWBWIALN’s experts.

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The Most Wonderful Time of the Year: 2017 Holiday Eating Survival Guide

What’s that you say? There’s s a lot to be done around the holiday season? No worries! Kate and Rick are here with helpful hints and fun facts to get you through the holiday gauntlet. How fast can a stressed-out turkey run? How far will the average person travel to spend time with their loved ones? Ever wonder what company gets the most calls over Thanksgiving weekend? Kate and Rick have the answers. Kristi Churchvara and Vicki Shanta Retelny, experts from the YWBWIALN family, weigh in with tips on how to navigate the holidays, and two listeners chime in with WHAT I ATE.

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What We Ate in Paris: There Might Have Been Some Cheese

From a delightful breakfast to perhaps the best cheese plate in the world, Kate and Rick share their culinary experiences from their brief time in Paris this fall. A tasty “salad” comprised primarily of potatoes, a chèvre salad with an unexpected topping, and a museum cafe visit are some of the highlights. You might notice this episode has a few technical difficulties, which may or may not relate to their sobriety. Caution, this episode includes a suggestion for a drinking game.

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        Our wonderful cheese plate!

       Our wonderful cheese plate!

              Our tasty Champagne!

             Our tasty Champagne!

                   Rick's breakfast

                  Rick's breakfast

                   Kate's breakfast

                  Kate's breakfast

We've Got the Spirit: Liquor Tasting at Round Barn Winery and Distillery

How do they actually make the different kinds of liquor? The fab folks at Round Barn Winery, Distillery, and Brewery take us through the creation process -- and best of all, tastings! -- for vodka, run, gin, agave, and whisky, bourbon and their walnut creme liquor. Why do they call their gin 269 Gin? Why is the walnut creme liquor technically a wine? Why do they call their spirit agave (even tough it tastes like tequila? Do you really know the difference between whisky and bourbon?

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Find out more about Round Barn Winery, Distillery and Brewery here

Passion and Spice: An Interview with May Fridel

How do Indian spices affect our health? What is the right amount of spice to use? What are the spices that are specifically helpful for diabetes? Why do spices have a prominent presence in India and other countries but not the United States? May Fridel is here to help Kate and Rick understand the role Indian spices play in relationship to our health. If you cook Indian food already we have a lot of great tips for you. If you’ve never cooked Indian food before, we have a simple recipe to try. May Fridel is the founder of Passion for Spices, which introduces American/Western cultures to India's culinary history and the health benefits of both the basic and exotic spices of India. She is also the author of the new book Indian Cuisine, Diabetes Cookbook: Savory Spices and Bold Flavors from South Asia. She comes from a family of spice merchants where fresh foods are prepared in a seasonally appropriate, wholesome, and gourmet manner.

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Find out more about May Fridel and her Passion For Spices

Hold My Beer: Beer tasting at Round Barn Winery, Distillery, and Brewery

In part two of their three part series from Round Barn Winery, Distillery, and Brewery, Kate and Rick taste beer! The team at Round Barn take us through the process of making beer and the best way to drink it. Is there a tasting protocol for beer? What’s the difference between a lager and an ale? Find out what hops is, exactly how much bitterness Kate can handle in her beer, and why Rick insists on finishing all the samples.

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Your Daily Vitamix: An Interview with Lenny and Shalva Gale

Rick and Kate interview the founders of the popular blog Life Is No Yoke about smoothies, salads, vegan queso, and tons of other ways to use that expensive machine sitting on your counter. Did you know you can chop salad in the Vitamix?! Even if you don’t own a Vitamix, they teach you how you can use a regular blender to power your health. How about cashews and red pepper turning into something cheesy? Shalva and Lenny share their story about making the choice to pursue a life they love. And it shows up in the form of a high-end blender!

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Find out more about Life Is Noyoke here

 

Come Wine Tasting With Us: Kate and Rick Visit Michigan’s Famed Round Barn Winery

Kate and Rick take their podcast on the road to Round Barn Winery in Michigan to sample some tasty, tasty wines! What defines a type of wine? What makes a grape special? What is the proper protocol for wine tasting? They are taking one for the team by tasting a bunch of yummy wine in this, the first in a three-part series from Round Barn Winery (spirits and beer will follow). Rick and Kate cover everything from pairing wines with food to the proper temperature for storing wine to the role fermentation, tannins, and acid play in your wine selections. Round Barn Winery is family-owned and specializes in their own brand of artisanal wines, spirits, and beers. You will meet the owners and vintner that make this one of Michigan’s most delightful wineries to visit.

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Find out more about Round Barn Winery, Distillery, an Brewery here

Pics from our trip to Round Barn Winery

Nutritional Supplements: An Interview with Ryan Kneessi

Is it possible to get all of our nutrients from food and not have to take supplements? If we need supplements, which ones do we take? Kate and Rick interview Dr. Ryan Kneessi, a Naturopath focusing on using a holistic, scientific approach to achieving optimal health through exercise and nutrition. Find out the ingredients in supplements we should be avoiding, and what allows a supplement to actually be absorbed by the body. Bye-bye bedpan bullets! (We explain that too).

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Find out more about Ryan here

Making Sh*t Up: Being Brave and Passionate About Cooking and Life

What are you passionate about in life? What does bravery mean to you? Rick and Kate process their interview about recipe creation with trained chef Penny Liley who incorporates courage and joy in her cooking. An opportunity to contemplate how being fearless about your choices and loving what you eat leads to compassion for yourself and others.

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Recipe Creation: An Interview with Penny Liley

What makes a good recipe? What are the traditional ingredient pairings one can rely on? How do you just make stuff up? Penny Liley is here to answer our questions. Le Cordon Bleu trained, Penny has cooked for the drivers of France’s famed Grand Prix as well as schoolmasters at London’s Eton College before shifting to hospitality. From her hotel barge in Burgundy, France, Penny offers her advice on recipe creation using local, whole foods, and her opinion on the difference between European and American eating habits. She speaks brilliantly on why cooking requires being brave and following your passion. Also, listen for a mind-blowing recipe involving arugula!

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