Two Many Cooks in the Kitchen

Dopamine: The feel good trap

Lauren and Janel discuss dopamine. Why this feel good chemical can trap us into habits that make us feel worse in the long run. We offer a candid discussion about why we doom scroll and ways to stop the habit in its tracks. We also have a repeat kitchen battle this week. We are replaying the cabbage recipes as we are on summer holiday and were not able to get new recipes done in time. I hope you enjoy this episode.

The Pie Debate

What makes a pie...a pie? The episode delves into the definition of pie, the controversy of cheesecake as a pie, the origin and symbolism of apple pie, and the debate over cheddar cheese on apple pie. It also explores the variety of pie types and their cultural significance. The conversation covers a range of topics related to pies, including cheesecake preferences, pie history, varieties of pies, and a pie-off challenge. Stick around until the end to hear the outcome of the food challenge, sweet or savory, which ever way you slice it, both are delicious. Takeaways * The debate over whether cheesecake is a pie or a cake * The marketing and symbolism of apple pie as an American staple Basque cheesecake is less finicky than New York cheesecake * The word 'pie' may originate from the magpie bird * The Pie and Pastry Bible is a recommended cookbook for pie enthusiasts * Strudel making requires patience and a large surface area * The pie-off challenge introduces unique pie recipes Chapters * 00:00 Introduction and Pie Discussion * 07:15 Shepherd's Pie and Other Varieties * 13:07 Marketing and Symbolism of Apple Pie * 19:23 Basque Cheesecake and New York Cheesecake * 24:23 History of Pie * 30:17 Varieties of Pie * 36:03 The Pie and Pastry Bible

Picky Eaters or Gut Imbalance

The conversation explores the complexities of picky eating, childhood food memories, and the influence of family dynamics on food choices. It delves into the challenges of expanding food choices and addresses the impact of social factors on dietary habits. The conversation covers the topics of picky eating, food preferences, gut health, natural light, environment, and empowering children with food choices. Lena Livinsky shares insights on the impact of gut health on food preferences and the importance of natural light and environment on gut health. The conversation also explores the significance of empowering children with food choices and concludes with information on how to connect with Lena Livinsky. Takeaways * Picky eating is a complex issue influenced by various factors such as sensory aversions, oral motor skills, and family dynamics. * Understanding the root causes of picky eating and addressing them holistically is crucial for expanding food choices and promoting healthier eating habits. Gut health influences food preferences * Natural light and environment impact gut health * Empowering children with food choices is important Links to Lena Livinsky: https://lenalivinsky.com/meet [https://lenalivinsky.com/meet] Chapters * 00:00 Introduction and Mealtimes Struggle * 04:58 Challenges with Vegetables and Family Dynamics * 09:56 Impact of Household Food Choices * 15:00 Efforts to Expand Food Choices * 19:45 Influence of Social Factors on Food Choices * 24:53 Dietary Habits and Family Dynamics * 33:39 The Impact of Natural Light and Environment on Gut Health * 48:05 Empowering Children with Food Choices

Is Buying Organic Worth It?

A mother and daughter duo discuss the organic debate, inflammation, and health in their podcast, 'Too Many Cooks in the Kitchen'. They emphasize the importance of food, health, and lifestyle, and provide insights into the organic food debate and its impact on health and wellness. The conversation covers the impact of ignoring health issues, the effects of glyphosate on plants, chronic inflammation and medical intervention, herbicide resistance and agricultural impact, organic farming and ecological balance, self-management of inflammation and medical consultation, symptoms of inflammation and health management, purchasing clean and healthy food, dietary changes and lifestyle for inflammation, food choices and inflammation reduction, the role of food in inflammation management, organic certification and farming practices, foods that reduce inflammation, understanding food safety and organic labeling, turmeric and anti-inflammatory properties, organic fertilizers and food safety regulations, and water quality and agricultural practices. The conversation covers topics such as the Inflammation Spectrum by Dr. Will Cole, integrated pest management, organic vs. non-organic nutrition, inflammation and the healing journey, local vs. organic for nutrient density, the inflammation quiz and elimination diet, frozen vs. fresh produce, organic label consideration, eating local and seasonal, Swiss chard recipe challenge, regenerative and sustainable practices, choosing fresh and local produce, simplifying the organic approach, book review of Animal Vegetable Miracle, and supporting a local bookstore. The hosts also engage in a kitchen showdown featuring peas. Links: https://naturesfoodpatch.com/dirtydozenandcleanfifteen/ [https://naturesfoodpatch.com/dirtydozenandcleanfifteen/] Takeaways * Importance of organic food debate * Understanding inflammation and its impact on health Chronic inflammation can lead to severe health complications * Understanding food choices and their impact on inflammation is crucial Understanding the impact of inflammation on health * The importance of choosing fresh, local, and seasonal produce * Exploring the benefits of regenerative and sustainable farming practices Chapters * 00:00 Setting the Stage * 12:49 The Impact of Ignoring Health Issues * 18:12 Purchasing Clean and Healthy Food * 24:44 Understanding Food Safety and Organic Labeling * 29:44 Integrated Pest Management * 35:01 Swiss Chard Recipe Challenge * 42:21 Kitchen Showdown: Peas

Toxic Kitchens - We're not talking about the food

The conversation covers the impact of toxic kitchen culture, the inspiration for the topic, disappointment and impact of Noma news, the impact of toxic culture on chefs, Noma and Renee Redseppi incidents, impact of toxic culture on young employees, long hours and unpaid labor in kitchens, and personal experience in a professional kitchen. The conversation covers topics related to toxic kitchen culture, sustainability in the culinary industry, labor practices, and the organic debate. It delves into the experiences of working in a busy restaurant, the impact of toxic kitchen culture, and the need for sustainable practices in the culinary industry. Takeaways * Toxic kitchen culture * Impact of toxic kitchen culture on chefs and staff Toxic kitchen culture * Sustainability in the culinary industry Chapters * 00:00 Personal Experience in a Professional Kitchen * 37:40 Stressful Incidents in the Kitchen * 46:52 Sustainability in the Culinary Industry * 58:12 Labor Practices and Awards