Mike Gaddy returns to the show. Today, we're talking about history and revisionist history. Mike shares some of what he's found over nearly 40 years of research in original documents. Find the links mentioned on this show notes page culinarylibertarian.com/208
Aaron Bennett joins me to discuss honey extraction and the hard part of the beekeeping business. The obvious hard part is getting stung, but those hives are heavy and there are a lot of them to move. Find Aaron's TikTok about honey extraction on the show notes page here culinarylibertarian.com/207
Mike returns to the show, this time with his econ hat on to discuss the Federal Reserve, the Treasury, and cash. Lots and lots of cash and why that's the real problem for the normal folks. Find the show notes links here culinarylibertarian.com/206
John Louizes of Zeno's Boardwalk Sweet Shop joins me to discuss making candy. Along the way to making tons of taffy, John learned a key lesson about managing people. This isn't a business episode, per se, but John has learned a few things that make perfect sense. Find the show notes page with a link to the store's home page here culinarylibertarian.com/205
Pleasure, success, and gratitude. Three important aspects for a life of health and wellness. Dr Lynn joins me to discuss how to find balance by attending to all three parts of the human: Body, Mind, and Spirit. Find the links to her webpage on the show notes page culinarylibertarian.com/204
It's cold hors d'oeuvre today. There's a lot to know and this is just a primer. There's an excellent chance you already know more about cold hors d'oeuvre than you think which means you're already better than you think. This is to keep the momentum going and make it simple to grow your skills. Find the show notes page here culinarylibertarian.com/ 203
What can the OG of food bloggers teach you about cooking? There's a good chance he's got something to share. We have a good chat about food, his start into cooking, and how he makes superb spaghetti sauce. Find the show notes page links here culinarylibertarian.com/202 Find Chef Dennis' Chef's Table portion on Patreon. Use this link to become a Patron and listen to the Chef's Table portions from previous guests, too. Culinary Libertarian Patreon...
Michael Gaddy joins me to discuss the coup-was it or wasn't it-of the Constitution and whether or not a strong central government was the plan or just an unintended consequence? Find the show notes page with a link to Michael's archived shows here culinarylibertarian.com/201
This is a big milestone, so to celebrate I'm doing a short rebuttal/critique of a vegan activist e-book. Find the show notes here with links mentioned culinarylibertarian.com/200
Food waste is a huge issue. Dan Kurzrock figured out a way to take the grains from beer making and repurpose them into foods. Tasty foods, too. Find the show note's page with link mentioned here culinarylibertarian.com/199
Nearly everyone gets nervous when speaking in public. Even an office meeting can cause anxiety. My guest can help you work through that anxiety to make a great presentation. Find the show notes page with links to the guest's content here culinarylibertarian.com/198
This episode completes the soups chapter of Escoffier's La Guide Culinaire. A few esoteric soups then the international soups with well-known soups such as clam chowder and gumbo. Find the show notes page for this episode here culinarylibertarian.com/197 Find the first soups episode here culinarylibertarian.com/190
Nutrition has an alter ego, it seems. Anti-nutrients are becoming more and more discussed, so I discussed them. There's a lot to know about what they are, how they act, and if they are even beneficial. Find the show notes page with links to resources mentioned here culinarylibertarian.com/196
Jack King returns to the show, this time to discuss strawberries. We had a good chat about soil and water and pests (two-legged kind excluded). Find the link to Jack's farm on the show notes page here. culinarylibertarain.com/195
Imagine the town you live in just got better. It can, but it takes effort. Effort by you, most likely. That's where the wheels fall off. My guest discusses how to build the culture of a community to thriving so the people in that community thrive also. Find the link on the show notes page here culinarylibertarian.com/194
Everyone wants to be as free as possible. Not every place will let that happen. Maybe it's time to find your place. Mikkel has make a business out of helping people do just that. Find his web page and more links on the show notes page culinarylibertarian.com/193
Stephanie's impressive and inspiring experience from winded at 50 feet of walking to running and medaling in triathlons is moving. Literally, if she can do it, you can do it. She even started a business to show you how. Find her book link and website link on the show notes page culinarylibertarian.com/192
There is another way to bank without the banks. Sounds odd, but it's true. You can be your own banker and, mostly, eliminate the commercial bank. Find the show notes page and link to the guest's website here culinarylibertarian.com/191
What are the main kinds of soups and what does knowing that do for us? Isn't a cream soup just a soup with cream? There is some truth to that but there is also a lot of nuance. Find the show notes page here culinarylibertarian.com/190
To teach means also to learn. Like the Tango, it takes two. Who is responsible to learning and teaching? It might not be as clear as you expect. Find the show notes page here culinarylibertarian.com/189
Garnishes is the topic today for this Escoffier chapter. Standards is part of the plan, but also, appropriateness. Also, a brief explanation of what consomme is and how to make it. Find the show notes here culinarylibertarian.com/188
Lauca the author joins me to discuss micro stories and how they help reveal something about us as well as how language can change that narrative. Find the link to Lauca's website on the show notes page here culinarylibertarian.com/187
Everyone knows what chocolate is but few know the details of how to work with it. It is a challenge but one that can be met. Braden Cadenelli is a pastry and chocolate expert and he shares some of his knowledge on how to work with chocolate and make wonderful treats. Find the links mentioned on the show notes page here culinarylibertarian.com/186
A hodge-podge of ideas on today's episode. Find the links to content mentioned on the show note's page, culinarylibertarian.com/185
Is philosophy still relevant today? What can we learn and use from Ancient thinkers? Turns out, maybe they have much to offer even in our high-tech life. Find the show notes page here with links to Brandon's page and more. culinarylibertarian.com/184
Steven Crane is the author I Can Appreciate That, a memoir of appreciation and gratitude and how the right attitude changes everything. Find the show notes page and links to content offered here. culinarylibertarian.com/183
Stocks is the topic of today's episode. Also, roux. The thickener turning stocks into soups and sauces. There's a lot to discuss about what Escoffier wrote about and what's possible now. Find the show notes page here. culinarylibertarian.com/182
Propaganda has evolved since the days of World War II. It has gotten pretty sophisticated especially in recent years. So, how is one supposed to know fact from fiction? Listen in to learn what Jim thinks of the government's version of events and find the links to the articles mentioned here culinarylibertarian.com/181
That's not normal dietary advice. But, my guest today has a twist or two on that traditional brownie. She'll explain on the episode. I will reveal that Lynne Bowman is not now a Type 2 diabetic and that's from what she learned, and published, in her book. Find the link to the book and more content here culinarylibertarian.com/180
Mike Duffy, the founder of the Happiness Hall of Fame, joins me to discuss what happiness is, where to find it, and why it matters. Find the links mentioned, including the Happiness Hall of Fame, here. culinarylibertarian.com/179
