Eating Liberty podcast from the Culinary Libertarian

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

Reyshan Parker, TV show producer, narrator, and more, joins me to discuss his show, life in the restaurant business these last two years, and how the business has changed in 20 or so year. Find links to Reyshan's info here culinarylibertarian.com/178

Eat what you like, unless it displeases the Vegan overlords. Woke Ag and Veganism, Inc are almost one-in-the-same when it comes to forcing a meat free, dairy free, and insect free diet on the world.   Find the show notes with links mentioned here culinarylibertarian.com/177

The shipping crisis is not unknown. In fact, it's almost infamous. But, who or what made this? Is it just the accident of too many parts working in discord or was it planned? Find the link to Mikhail's visit to the Words & Numbers podcast on the show notes page here culinarylibertarian.com/176

Find the links on the show notes page here culinarylibertarian.com/175

August Escoffier established the standards of sound cooking when he created La Guide Culinaire. These many years on, that remains the benchmark of what sound, proper cooking is. This is the start of more about how to follow his book. Find the links mentioned on the show notes page here culinarylibertarian.com/174