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.
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.
Our wonderful cheese plate!
Our tasty Champagne!
Rick'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?
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.
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.
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!
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.
Find out more about Round Barn Winery, Distillery, an Brewery here
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).
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.