Because of our long history with and connection to horses, there are hundreds of horse-related words in the English language. Part one of two. Food for Thought Podcast is listener-supported. Ple...
Food for Thought™ podcast is in its 15th year!! Addressing all aspects of living healthfully and compassionately, it is available through Apple Podcasts, Google Podcasts, Stitcher, Spotify, iHeart Radio, or Soundcloud (where you can also download the individual mp3 files directly), or anywhere you listen to podcasts. Subscribe using any of these favorite players or through the RSS feed.
Enjoy another installment of my 50 Ways to Live a Meaningful Life — this time we focus on creating surprise experiences. I share some ideas, inspiration, and FAILS! Take a listen. Food for Tho...
Join me as I excavate dozens of horse-related expressions, idioms, and phrases that you use in your everyday speech. Some will be familiar, but some will blow your mind. Food for Thought Podcast...
How do we talk about the way we eat? Looking at the wonderful world of words related to eating based on physiology, I share my thoughts about why elephants aren’t vegan, why vegans aren’t ...
Travel zero waste and stress-free without ever checking bags again! Sharing all of my zero waste principles and products, I’ve got tips, tricks, and hacks for traveling with only a carry-on — ...
We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and ...
Our culinary tour of Italy continues as we finish up central Italy by focusing on its most famous region: Tuscany / Toscana. Famous for its olive oil, wine, beans, bread, and treats like biscotti, thi...
Today is part two of our culinary tour of Italy — this time in Central Italy, characterized by rolling hills, agriculture, viticulture, and forests. In this episode, we cover the cuisines of Rome (L...
We begin our 4-part culinary tour of Italy in the south — characterized by sunshine, rich soil, and the Mediterranean Sea, all of which influence this region’s cuisine. Eat first, take notes, ...
Join me as I celebrate this little legume, whose presence is known and loved in cultures, cuisines, and languages around the world!
