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).
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.
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!
Labels That Serve: On Food and In Life
What is a label? Do your labels serve your intention? Kate and Rick are inspired by their conversation about food labels with Integrative Nutrition Health & Lifestyle Coach Kristi Churchvara to consider the pros cons of labels both on food and in life. Also, what are the questions you should be asking your grocery store or butcher about the labels on your meat?
Negotiating Food Labels: An Interview with Kristi Churchvara
Organic, All Natural, Free Range - what do labels actually mean? Well, Kate and Rick have called in an expert to save the day. EX-smoker, former processed food junkie and stress diva-turned-solopreneur Kristi Churchvara is here to answer our questions. Kristi is a certified Integrative Nutrition Health & Lifestyle Coach dedicated to helping others clean out their pantry and fridge to distinguish the good, bad and ugly and re-stocking it with fantastic staples while giving them tools & recipes to re-connect with cooking and taking responsibility for their health. Kristi will clarify which are the labels you should be looking for when it comes to selecting your chicken, fish, veggies, meat, and more.
Fast Food: Okay, We Can Do This
Kate and Rick process their interview about the impact of fast food with Lifestyle Nutritionist and author Vicki Shanta Retelny. They share their personal takeaway points, from the real cost of sugar and caffeine addictions, to their own fast food experiences, to the value of remembering that size DOES matter.
Slowing Down Fast Food: An Interview with Vicki Shanta Retelny
What's so bad about fast food anyway? How much is too much? Is any amount okay? In this episode Kate and Rick talk to Lifestyle Nutritionist and author Vicki Shanta Retelny about fast food an how to indulge in it mindfully (if you choose to). Vicki offers great advice about quality calories vs. empty calories, maintaining flexibility in your eating habits, and the ripple effect of how what you eat affects the people in your life.
Healthy Plant-Based Eating: Reminders of the Important Stuff
Rick and Kate process their interview with wellness educator, chef, and consultant Amanda Skrip about how to eat healthily as a vegetarian and using mostly plant-based foods. Also, find out what healthy ideas Rick has been hiding from Kate for the past two years, and why you should be careful if you drink a margarita in the sun!
Healthy Eating For Vegetarians And Beyond: An Interview with Amanda Skrip
Rick and Kate interview wellness educator, chef, and consultant Amanda Skrip about how to eat healthily as a vegetarian and using mostly plant-based foods. As a chef trained in supportive dietary techniques and holistic nutrition education, Amanda offers sound advice about two of the strongest addictions: caffeine and sugar; the importance of learning how to cook if you’re on a specialized diet; listening to your body for what you’re really craving, and more. Also, learn Amanda’s bonus tip on the one thing you should immediately add to your medicine cabinet!
Find our more about Amanda at AmandSkrip.com.
Worth Our Salt: A Chat About the Most Essential Seasoning
This week it’s all about salt! Everyone has it, everyone needs it, but what don’t you know about it? In this episode Kate and Rick talk about salt's history, its relationship to our body, and its effect on our food. Their "producer" Djaniss (Janice is having a midlife crisis) pops in with a quiz about salt.
Yummy Winter Recipes: Save Money, Time, and Calories
When you lead a busy life, having easy, go-to recipes in your repertoire helps you stay healthy and sane. From veggie quinoa burgers, to root vegetable soup, to beef stew, Rick and Kate share a few of their favorites and explain the tricks to making them awesome. Also, you won’t believe how much Americans spend on eating out every year!
Download the recipes mentioned on the podcast
Reading Terminal Market: A Monopoly of Tasty Goodness
Kate and Rick take you on a tour of the Reading Terminal Market in Philadelphia, Pa. From a mouthwatering grilled cheese sandwich shop, to a specialized condiment stand, to an exotic mushroom stall, they interview some of the people behind what is considered one of the greatest public, non-profit markets in America. The market dates back to 1693 and houses mostly small, local, and family owned businesses; today it is housed in a building originally purchased by the Reading Railroad Company in 1890. And they couldn't leave Philly without making a trip to find the best Cheesesteak in town! Check out their website for details about the market and purveyors
Links related to this episode:
John's Roast Pork
Fit to be Tied: Fitness Fads of Yore and Plans for 2017
What would the beginning of the New Year be without talking about your fitness goals? Well, Rick and Kate refuse to be left out of the conversation. They cover popular fitness fads from Jane Fonda’s work-out to the Shake Weight. They do their best to discuss the differences between exercising for weight loss vs. overall health, but find little clarity. They share their thoughts on their personal exercise ideas for 2017 (one of them will be watching a lot more TV), along with some exercise trends for 2017.
I'm Positive It's Not Me: Managing Other People's Energy
What do you do when other people’s energy invades your space? How do you protect your own vibe? Have you cultivated the habit of negative or positive thinking? In this episode Kate and Rick talk about specific ways that other people’s energy can affect you. They cover how to protect your own energy, and how to manage the energy you receive from other people including the annoying woman behind you in line at the bank. They end with a simple exercise to protect your personal space as you go through the world.
Step AWAY from the Snacks! Holiday eating survival guide
In this episode, Kate & Rick share their wealth of holiday snacking experience, including what not to do along with some ideas about what actually to do. We include some great statistics on holiday eating and funny tips from what people with a PhD think we should be doing differently. Oh, there might also be a Dance-Off! We are taking a break for the holidays and re-running our very first episode. Hope you have great holiday season and we will see you in the New Year.
That’s What Friends Are For: Food, Fun, and Oxytocin
Do you eat more or less when you’re with friends? How do your friends make your life better? Kate and Rick talk about the health benefits of friendship, as well as potential negatives in the form of food pushers. We also make a True Confession about our disastrous eating on a recent weekend with friends. Do as we say, not as we do, people!
And Still We Rise: Kate and Rick Process the Election
Well, the good news is, Rick has been so stressed he has lost 6 lbs this week. The bad news is, well, we're pretty sure that goes without saying. Join us as we process this horrific - we mean historic - moment in time. And be sure to listen all the way to the end for an Easter Egg.
Chef's Table: Have You Seen This Show?
Rick and Kate geek out about the Netflix documentary Chef's Table, which showcases renowned chefs who exemplify creativity, artistic expression, dedicated hard work, respect for nature, and respect for ourselves and our community through our work. We riff on the concepts these episodes bring up, from sustainable farming, to breeding produce for flavor rather than shelf-life, to how ego relates to work and success, to generosity of spirit in our work and life. In this episode, join us as we are inspired by the lives and work of Dan Barber, Francis Mallmann, and Niki Nakayama.
Mind Your Business: An Exploration of Mindfulness
Kate and Rick begin a multi-segment discussion about mindfulness: What is it, exactly? Why do we care? How do we practice it? From putting space between our thoughts and emotions to endeavoring to live life more fully, mindfulness is a technique everyone can benefit from. Also, an interview with Annie Mahon about her book Things I Did When I Was Hangry: Navigating a Peaceful Relationship with Food. Annie helps us understand the concept and benefits of mindful eating (Full interview available on our YouTube channel).
Resources:
Annie Mahon's website rawmindfulness.com
We Must Manage Ourselves, People!: Dining Out
Do you over-order in restaurants? Do you refuse to order French fries and then eat all the fries from your dinner companion’s plate? Dining out and trying to be healthy can be a challenge, and in this episode Kate and Rick discuss strategies for enjoying a night out without needing to wear sweatpants the next day. And do you know what goes on behind the scenes in restaurants? Rick blows Kate's mind with information from Saru Jayaraman’s book "Behind the Kitchen Door"—a must-read for anyone who wants to dine out consciously. Also, a listener calls in to describe an English picnic, etiquette tips from Kate's Mom, and find out what Rick and Kate's favorite restaurant in Boulder is (spoiler alert: it's Riffs)!
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