In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
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#003 Plant-based Diets, Health and Planting | Angela Schaefer, Debby Laatz and Werner Spohr
Manage episode 371479070 series 2702149
コンテンツは Solid Gold Podcasts #BeHeard によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Solid Gold Podcasts #BeHeard またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
Investing in an edible garden could also be an investment in your health
Angela Schaefer (Functional Medicine Health Coach)
Debby Laatz (Prue Leith | Head of Academics)
Werner Spohr (Prue Leith | Head Chef)
In the time of Covid-19 the world has been reminded that investing in one's health is crucial.
With spring in the air, we look at planting edible gardens, not only to increase fruit and vegetable consumption needed for good health, but also for chefs to run more sustainable kitchens.
We discuss the requirements for a strong immune system, the reasoning behind eating a rainbow of vegetables and how to plant your own in a kitchen garden. We also talk about the benefits of the trendy plant based diet and share some thoughts on how chefs can shift the balance on plates to focus on vegetables rather than meat. Website · Facebook · Twitter · Instagram
…
continue reading
Angela Schaefer (Functional Medicine Health Coach)
Debby Laatz (Prue Leith | Head of Academics)
Werner Spohr (Prue Leith | Head Chef)
In the time of Covid-19 the world has been reminded that investing in one's health is crucial.
With spring in the air, we look at planting edible gardens, not only to increase fruit and vegetable consumption needed for good health, but also for chefs to run more sustainable kitchens.
We discuss the requirements for a strong immune system, the reasoning behind eating a rainbow of vegetables and how to plant your own in a kitchen garden. We also talk about the benefits of the trendy plant based diet and share some thoughts on how chefs can shift the balance on plates to focus on vegetables rather than meat. Website · Facebook · Twitter · Instagram
7 つのエピソード
Manage episode 371479070 series 2702149
コンテンツは Solid Gold Podcasts #BeHeard によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Solid Gold Podcasts #BeHeard またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
Investing in an edible garden could also be an investment in your health
Angela Schaefer (Functional Medicine Health Coach)
Debby Laatz (Prue Leith | Head of Academics)
Werner Spohr (Prue Leith | Head Chef)
In the time of Covid-19 the world has been reminded that investing in one's health is crucial.
With spring in the air, we look at planting edible gardens, not only to increase fruit and vegetable consumption needed for good health, but also for chefs to run more sustainable kitchens.
We discuss the requirements for a strong immune system, the reasoning behind eating a rainbow of vegetables and how to plant your own in a kitchen garden. We also talk about the benefits of the trendy plant based diet and share some thoughts on how chefs can shift the balance on plates to focus on vegetables rather than meat. Website · Facebook · Twitter · Instagram
…
continue reading
Angela Schaefer (Functional Medicine Health Coach)
Debby Laatz (Prue Leith | Head of Academics)
Werner Spohr (Prue Leith | Head Chef)
In the time of Covid-19 the world has been reminded that investing in one's health is crucial.
With spring in the air, we look at planting edible gardens, not only to increase fruit and vegetable consumption needed for good health, but also for chefs to run more sustainable kitchens.
We discuss the requirements for a strong immune system, the reasoning behind eating a rainbow of vegetables and how to plant your own in a kitchen garden. We also talk about the benefits of the trendy plant based diet and share some thoughts on how chefs can shift the balance on plates to focus on vegetables rather than meat. Website · Facebook · Twitter · Instagram
7 つのエピソード
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