Dr Lynn returns to discuss how diet, exercise, and mindset can work together to keep us moving and healthy. Find her website on the show notes page to email her for her offer. Just mention you heard her on this podcast. culinarylibertarian.com/238
Jessica Setnick joins me to discuss the 4 factors that can lead to eating disorders, which is a term she doesn't like. Find Jessica's webpage link on the show notes page here culinarylibertarian.com/237
Homesteading entry may be raising chickens. To learn if that's for you, do it. Homesteader Phil started a business for just that reason. Find the link to Phil's website on the show notes page link here culinarylibertarian.com/236
We've all lost someone. Food plays a role in the mourning process but also the living process. We remember our loved ones from the foods we shared. Elaine Mendoza shares some of her story about that as well as how culture and food are different and yet not. Find Elaine's website link on the show notes page here culinarylibertarian.com/235
You're going to die! Well, yes, but if you believed the CNN post, it will be because you ate erythritol. The almost infamous report and the vast number of quick responses to that report were impressive. What did they miss and what's the story with that report, anyway? Find the text of this episode linked on the show notes page here culinarylibertarian.com/234
Katie Lovitt joins me to discuss how food is either poison or medicine and the SAD, Standard American Diet, is mostly poison. Eat right really does make a difference. Find Katie's website on the show notes page here culinarylibertarian.com/233
Every parent knows the battle of sports practices, sports games, working and then cooking. It can be too much. Cassie had the same issue so invented her own mixes without the stuff no parent wants. And her business was born. Find the links to her sites on the show notes page here culinarylibertarian.com/232
I'm almost finished writing a book about questions cooks might want to ask a chef. While that is interesting, what I learned was more interesting. There is one trait a chef must have to excel at being a chef. Find the show notes page and the support link here culinarylibertarian.com/231
The Escoffier series winds up chapter 6 with shellfish. I discuss some handling procedures and give an audio tutorial about processing crab. Find the links to the recipe mentioned and the lobster store on the show notes page culinarylibertarian.com/230
Obesity is a serious health issue. It can lead to more serious health issues. Drugs instead of changing the foods eaten seems the wrong choice. Before even knowing the problem some doctors want to decide it's just a genetic problem, there's nothing you can do so get a shot. And have some cereal. Find the links to the articles discussed here culinarylibertarian.com/229
Being distracted by politics or price increases or day-to-day drudgery is common, but that doesn't have to derail your eating. Crap in is crap on and that's what we aim to avoid. Find the show notes link here with the episodes mentioned. culinarylibertarian.com/228
The Escoffier series continues with fish. This episode is discusses most of the fish cooking procedures as well as offering some tips and techniques. Find the show notes page here culinarylibertarian.com/227
Sunday Brunch can be a massive affair if you work at a fancy hotel. Or, at home, it can be pretty impressive or very subdued. Which is your practice and is that the same as your preference? Find the show notes page here for more links culinarylibertarian.com/224
Everyone knows they need exercise. And, that's where a lot of us stop. We know it, but don't act. Brad Williams, a personal trainer, offers some ideas about how to get moving and exercising without the hours at the gym many of us envision. Find Brad's podcast link, Over40FitnessHacks on the show notes page here, culinarylibertarian.com/226
This episode is three small pieces about food. The first is news of the world's best restaurant closing, sort of. The second is how granny's food traces the family back to that specific place in time. The last piece discusses body fat as you've never, probably, considered it. Find the linked post on the show notes page here culinarylibertarian.com/225
I don't know if we need resolutions, but they seem to be a tradition. I don't make them, but I do change my behavior as it needs changing.
Jess Reid joins me to discuss health and wellness for the body and mind. Often, food is only part of the battle. Overcoming decades of food addiction and shaming are also obstacles to finding peace with food. Find the links to Jess' website and Facebook page on the show notes page here culinarylibertarian.com/222
Christmas brings memories of food, family, and traditions. This episode is some of all that, and some new ones. Find the show notes page and link to the cookie cookbook PDF here culinarylibertarian.com/221
Paul Johnson has strong views about why he's so optimistic for the American future. The Constitution and the Bill of Rights are two of his reasons. Free enterprise and the innovation of the individual are two more. Find the link to Paul's podcast and more on the show notes page here culinarylibertarian.com/220
The how of distillation is pretty basic, but the why, and more how, is very cool. There's a good bit of science to the process and that makes tasting that 4 time distilled, high malted barley Rye whiskey an informed opinion. Find the link to Megan's social media on the show note's page culinarylibertarian.com/219
Mastery of egg cookery is a skill worth developing. A perfectly poached egg is a thing of beauty, especially with a good portion of corned beef hash. Find the show notes page links to another egg episode here culinarylibertarian.com/218
This Thanksgiving is a stroll down memory lane with a visit to some of my most memorable Thanksgiving dinners. Find the links mentioned and the recipes page here culinarylibertarian.com/217
Find the show notes page with the link to the text version of the episode and the links to the references cited. culinarylibertarian.com/216
Cancer is a terrible diagnosis. Modern medicine has come a long way. Ancestral medicine, or eating sound diets, also has a part to play in the health and wellness of the well and the infirm. Martha discusses her adventure and her book on this episode. Find the links mentioned and buy her book on the show notes page culinarylibertarian.com/215
This episode winds up the chapter of hors d'oeuvre with a focus on croquet and croquette--yeah, two spellings--and pate a choux for canapes. Find the recipe for pate a choux on the show notes page here culinarylibertarian.com/214
Chef Braden returns to talk a bit about chocolate, his specialty, as well as fudge and brittle and marshmallows. It's a lot to fit in, but we did it. Braden even shares some of his tips for success. Find the show notes page and the link to his email here culinarylibertarian.com/213
For Thanksgiving, Christmas, or next Tuesday, homemade mashed potatoes are a treat. They are also easy to make. This episode explains how to make the best ever mashed potatoes and what to do if you have left-overs. I even offer some ideas for extra yumminess with other things to add. Find the link to the podcast mentioned on the show notes page here culinarylibertarian.com/212
You get back what you project into the world. That is so, but it's hard to parse that out. Getting your mind right and ready to face challenges takes practice just like baking takes practice. Dr Vic has some ideas to help you get control back. Find the show notes page with references mentioned here culinarylibertarian.com/211
There's too much in hot hors d'oeuvre to make 1 show. This show covers the basics of pastry cups and the basics of making fillings. Find the links to the recipes mentioned here culinarylibertarian.com/210
You changed the name? I changed the name. I'm still keeping the Culinary Libertarian blog and webpage and all the show's PrettyLinks will remain. That's more work and more cash than I prefer to expend to fix what really isn't a problem.
