Eating Liberty Podcast From The Culinary Libertarian podcast

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1:36:55

What’s up, Tribe, and welcome back to Good Moms Bad Choices! January was amazing, but its time to turn the page on the calendar and embrace beautiful new energy as we enter ‘The Journey of Love February.’ This month is all about the heart - join Erica and Milah to catch up and discuss what’s new in the world of motherhood, marriage, and amor! In this week’s episode, the ladies offer witty and sharp perspectives about personal growth in love, supporting your kids through their friend drama, and how to honor your true needs in a partnership. Mama Bear to the Rescue! The Good Moms discuss protective parenting and helping your kids fight their battles (8:00) Bad Choice of the Week: Help! My kids saw me in my lingerie! (20:00) My Happily Ever After: Erica and Milah discuss the prospect of marriage, dreams of becoming a housewife, and the top 5 ways to be confident in love (32:00) Yoni Mapping: Releasing Trauma and Increasing Pleasure (57:00) Its OK to fuck up, but also, what do you (really) bring to the table: The Good Moms have an honest discussion about finding accountability and growth before love (1:03:00) Watch This episode & more on YouTube! Catch up with us over at Patreon and get all our Full visual episodes, bonus content & early episode releases. Join our private Facebook group! Let us help you! Submit your advice questions, anonymous secrets or vent about motherhood anonymously! Submit your questions Connect With Us: @GoodMoms_BadChoices @TheGoodVibeRetreat @Good.GoodMedia @WatchErica @Milah_Mapp Official GMBC Music: So good feat Renee, Trip and http://www.anthemmusicenterprises.com Join us this summer in paradise at the Good Vibe Rest+Vibe Retreat in Costa Rica July 31- August 5 August 8 - August 13 See omnystudio.com/listener for privacy information.…

Eating Liberty podcast from the Culinary Libertarian

Поширити

Welcome to the Eating Liberty podcast. Food and freedom once a week for life. We cover food and cooking, and food and politics, and food and nutrition, and anything else that interests us.

298 епізодів

#Lifestyle #Food and Beverage #DANNE #Food #Arts

Eating Liberty podcast from the Culinary Libertarian

91 subscribers

updated рік тому

Поширити

Головна серій•Feed•Сплатити видавцю

Welcome to the Eating Liberty podcast. Food and freedom once a week for life. We cover food and cooking, and food and politics, and food and nutrition, and anything else that interests us.

298 епізодів

#Lifestyle #Food and Beverage #DANNE #Food #Arts

Усі епізоди

Eating Liberty podcast from the Culinary Libertarian

1
Ep 298 Brian Reisinger on his book Land Rich Cash Poor, his family farm, and the future of farming 1:25:41

31 weeks тому1:25:41

1:25:41

Brian Reisinger on his book Land Rich Cash Poor and the future of farming Brian Reisinger discusses his family farm, farming history and government regulation over time, and what it will take to keep farming viable. Farming has been subject to many forces, some natural and some man-made. Brian and I discuss what is causing the loss of over 40,000 farms per year and how that can be slowed or stopped. Find a link to Brian's book and his Chef's Table portion on the show notes page here, culinarylibertarian.com/298…

Eating Liberty podcast from the Culinary Libertarian

1
The World Trade Center rubble from the cockpit of a plane 1:42:43

38 weeks тому1:42:43

1:42:43

Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look like on the Friday after? It isn't much discussed because not too many people saw it. My guest was the first commercial pilot to fly over Ground Zero and we discuss what he saw.…

Eating Liberty podcast from the Culinary Libertarian

1
The Escoffier Series, Ch 13, concludes with gnocchi, macaroni, and noodles 1:12:38

38 weeks тому1:12:38

1:12:38

We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta. Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a lifetime. The text for the show is at the bottom of the show notes page where you'll find the recipes ingredients listed in the text body. Culinarylibertarian.com/296…

Eating Liberty podcast from the Culinary Libertarian

1
Mise en place to replace a master cylinder 34:24

38 weeks тому34:24

34:24

Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order. Changing a master cylinder requires getting stuff in order. The chief issue is if this is a task outside of your wheelhouse, how do you know what stuff you need? Watch YouTube and visualize.…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 294 Escoffier Series, Ch 13, Rice, Tomatoes, and Truffles 40:43

43 weeks тому40:43

40:43

Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea that might be fun to eat. Find the links I mentioned on the show notes page here culinarylibertarian.com/294…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 293 The Escoffier Series, Ch 13, Vegetables continues with potatoes 1:01:44

47 weeks тому1:01:44

1:01:44

Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your potato cookery creativity rolling. Find the text from the show on the show notes page here culinarylibertarian.com/293…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 292 Wilma Shaw on pet nutrition and why dry dog food needs some help 1:29:02

49 weeks тому1:29:02

1:29:02

Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned might fix that specific issue and it costs a lot more. Dogs and cats are similiar to humans in that what they eat has a direct impact on how they feel and their overall wellness. We also discuss some food taboos such as chocolate and the onion family. Find Wilma's website link on the show notes page here culinarylibertarian.com/292…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 291 The WEF and their population lies 30:49

50 weeks тому30:49

30:49

The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since I'm not in that group, I can attend to them. Some are nutritional errors which are debunked easily enough. The main focus for this episode is the population claims made by the author, and probably the WEF who published the piece. The Great Reset and the Great Food Transformation are big PsyOps. Well funded and very well organized, but still PsyOps. This piece opens them to question their very arguments and legitimacy.…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 290 Mira Dessy, The Ingredient Guru discussed what 5 ingredients to reject 1:19:22

52 weeks тому1:19:22

1:19:22

We know we should read the ingredient labels. When they start to conceal more than they reveal, that's a problem. Mira discusses what some preservatives are and why we should reject the foods that have them. We also discuss what bioengineered ingredients are, how they're different from GMOs, and what that might mean for your wellness. #ingredients #food #health #wellness Find Mira's book and the 2024 Dirty Dozen list of produce that is heavily sprayed with pesticides on the show notes page here. culinarylibertarian.com/290…

Eating Liberty podcast from the Culinary Libertarian

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Ep 289 The Escoffier Series, Ch 13, Continues Corn and Peas 26:54

1 year тому26:54

26:54

Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine. Find the text of the episode on the show notes page which has the recipe for the fritters discussed. culinarylibertarian.com/289…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 288 The Escoffier Series, Ch 13, vegetables continues. 31:35

1 year тому31:35

31:35

Spinach is our first offering today. Done simply and easily is the best. There’s every reason for me to think this is the last cooked spinach procedure you will need. It’s that good. Fennel and okra are next. Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home. Find the show notes here culinarylibertarian.com/288…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 287 Nearly everything you need to know to grow garlic 1:21:59

1 year тому1:21:59

1:21:59

Growing garlic is easy. The struggle is deciding what kind and variety you'll grow. Climate at your house may inform that decision since not all garlic prefers the same thing. Sowing and feeding and waiting are the key steps until spring. Type will matter is you want garlic scapes. Varieties almost overwhelm in number. Check with nurseries near you for the best options for your area. Prep beds in the summer for fall planting and a great spring harvest. Find out more details about prepping your garden and feeding your garlic on the show. Find the show notes page here with the Chef's Table portion for Patreon subscribers. culinarylibertarian.com/287…

Eating Liberty podcast from the Culinary Libertarian

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Ep 286 The Escoffier Series continues with Ch 13, Vegetables and Faninaceous Products 23:24

1 year тому23:24

23:24

The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables. You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.…

Eating Liberty podcast from the Culinary Libertarian

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Ep 285 The Escoffier Series continues with Chapter 13 24:06

1 year тому24:06

24:06

Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats. Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table.…

Eating Liberty podcast from the Culinary Libertarian

1
Ep 284 The Escoffier Series, Ch 13, Vegetables, continues 43:26

1 year тому43:26