Eat In: Recent Episodes
Callie Cavanaugh
Callie talks to chefs/producers/designers to unlock mastery that will transform your life through food and share an authentic glimpse of how to eat in and entertain at home. Join us to explore various cultures, niche cuisine, sustainable eats, and more. Food is life. We can’t begin to imagine that anyone would argue with that statement. But what food is in this 21st century is a matter of increased conversation. We believe how you eat is key not only to your health but also to your happiness - a celebration of what the earth can bring to your table and a provider of taste, enjoyment, and nutrition. Follow @CallieCavanaugh_ on instagram and learn more at CallieCavanaugh.com.
In this episode we go deep on creating connection with your food and how to purchase food that benefits your mind, body, and the environment. With this way of eating, you’ll find your meals light up with gratitude.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
The final component of The Eat In Method is Eating. This is where we transform the act of eating as fuel to the art of eating as joy. Joy doesn’t simply mean pleasure with taste, but connection to ourselves, others, and the planet with food.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
The sixth component of The Eat In Method is Cooking. Discover the daily ritual of cooking as a therapeutic act of self-care, an exercise in mindfulness, and a flow state that’s nourishing to the bones.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
Learn about the fifth component of The Eat In Method - Shopping. In The Eat In Method, we transform shopping as a chore into a process of curiosity, discovery, and joy. Then we go even deeper to use shopping as a way to connect with our food source and our planet at large.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
Callie shares an overview of the fourth component of The Eat In Method - Planning. Learn how the practical side of planning enlists creativity in not only your cooking process, but your entire relationship with food.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
We discuss the third component of The Eat In Method - Build. Building our personal pantries starts with a process of self-discovery. By exploring our own food patterns and energy levels, we discover how to nourish ourselves. Not by what others tell us to eat, but by following our own intuition. Then we curate a pantry that honors our bodies true food cravings.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
We dive into the second component of The Eat In Method - Organize. The concept of organizing sets us up for success. An organized kitchen promotes ease and creativity with our relationship with food.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
Learn about the first component of The Eat In Method - Clear. Discover how clearing your old food and equipment starts the process of transforming your relationship with food to create a space for self-care.
To Join our digital courses, subscribe to our free newsletter and learn more about The Eat In Method go to CallieCavanaugh.com, connect on instagram @CallieCavanaugh_ and submit your questions to CallieCavanaugh.com/Ask-Me-Anything
João Picado was born, raised, and has lived his whole life in Portugal. He's a dreamer who loves to travel, eat, and ride. He also teaches at the School of Tourism in Portugal. Being social with family and friends is one of his most important values in life.
We learn traditional recipes that will make your mouth water, how to cultivate food traditions in your own home, and the role food plays in Portuguese culture, holidays, and history.
This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Maria Bailey is originally from Venezuela, Maria is a former International Fashion Model turned ordained Zen Priest. She currently spends her time as a Master Integral Coach and Facilitator for individuals, groups and teams who uniquely challenges clients to clarify integrity and supports others in living passionately and loving fiercely.
We learn the importance of awareness and where to put our attention, how to design an environment for change, and become embodied in the kitchen.
Check out Maria at mariabailey.co. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Jo Hardy is CEO of Extraordinary Golf (EG), One of America’s Top 25 Golf Schools (GOLF), an organization committed to shifting the way golf is thought of, and taught, for more than 30 years. Jo believes that golf, if well guided, is a viable vehicle to reveals assumptions, self-perceptions, worldviews, and habits that drive us in multiple domains; that the game can be a powerful tool for transformation in the workplace and life. Jo is committed to exploring what displaces human beings’ ability to learn and perform.
We learn how rewiring your mindset in golf changes your game, how the same concept applies to your cooking process, and how to impact your nervous system through ayurveda and presence.
Check out Jo at extraordinarygolf.com. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Steven Ringelstein is a scientist at heart, an entrepreneur by DNA, and a pioneer with a mission to elevate consciousness. He pioneered the 4 Zones of Consciousness, a framework that guides individuals and organizations to evolve to the next level.
We learn how to create the time and space to ask what your body needs before you eat, how to understand your emotions, 4 zones of consciousness and how it relates to food, benefits of fasting, and using your intuition to breed creativity.
Check out Steven at pristinecreations.co. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Celeste Tell is an interdisciplinary designer, strategist, systems thinker and change agent. She is passionate about supporting change and transformation in ways we live and work, and committed to bringing Circular Economics into every conversation.
We learn how to rewire a circular mindset, design a zero waste kitchen, resources to do so, and how to apply circularity to your cooking process.
Check out Celeste at celestemtell.com and on linkedin at linkedin.com/in/celeste-tell-8853731/. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Todd Reed is an award-winning artist-jeweler whose work has historically challenged the established concepts of high jewelry and luxury design. Over the course of his almost three-decade-long career, his designs have been featured in over 35 books, and major fashion and style publications including InStyle, Town & Country, Robb Report, Elle Magazine, the Wall Street Journal, and the New York Times.
We learn how food and jewelry-making intertwine and why making is healing. Then we peak into Todd's creative process and he shares tips on how to cultivate creative flow.
Check out Todd at toddreed.com and on Instagram @toddreedjewelry. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Gerry Corbett is the founder of Pure Andalusia, a company dedicated to providing exceptional experiences to the discerning traveler. On her tours, Gerry shares the history, tradition, and current events of the Andalusia, Spain region.
We learn not all jamón ibérico is the same, how to choose the best, and how we can save the prized jamón from extinction.
Check out Gerry at pureandalusia.com and on instagram @pureandalusia. This episode was recorded in Kiln. To learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Erica Davis is based in Colorado, where she blogs about her adventures with edible wild plants under the name Wild Food Girl. She teaches foraging classes and is hard at work on a practitioner’s guide to edible wild plants in the western United States – from prairie to peak.
We learn how to forage safely for a sense of discovery and adventure that kickstarts our microbiome. Erica also shares some of her favorite wild food recipes.
Check out Erica at WildFoodGirl.com and on instagram @Wild.Food.Girl. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Florence Muller has published over 30 books on the history of fashion, curated fashion exhibits all around the world, and is currently the Art and Fashion Curator for Dior, Saint Laurent, and more.
We learn why the seating chart is the most important aspect of your dinner party, how to tell a story through style and ambiance, why dressing for your own dinner party is different from attending someone else's, and how to balance dressing for comfort and glamour.
Check out Florence on instagram @florencemuller99. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Winter Robinson started her career as a therapist for the Addiction Research Foundation in Toronto, she taught college level psychology, has worked as a consultant, author, and medical intuitive. Today, she researches and writes about ways to stay healthy, four season harvesting, the need for community, and all matters of other things that are health related.
We learn that we can't be mindful and stressed at the same time. In order to have a healthy immune system we need to keep our cortizone low, our bodies in balance, and we can do that by listening to our intuition. We discuss a healthy smoothie recipe as follows: ½ teaspoon honey, ½ cup berries, 1 teaspoon black cumin seed, 1 teaspoon turmeric, and 1 cup kefir.
Check out Winter at WinterRobinson.com. In this episode we discuss GrassRootsHealth.net and FLCCC which you can find at Covid19CriticalCare.com. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Laura Sorkin is the co-owner of Runamok Maple who produces one of the finest maple syrups on the market while tipping the carbon ratio in the right direction. They believe maple syrup depends on healthy trees and every tree in their sugarbush acts as the lungs for the biosphere, taking in excess carbon and breathing out oxygen.
We learn how to use maple syrup in fun ways outside of pancakes, how Runamok concocts their infused syrups like cinnamon vanilla, and how climate change is affecting the maple trees yet sugaring enhances biodiversity.
Check out Runamok @RunomokMaple and RunomokMaple.com. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Delphine Lippens is the founder of Humble Ceramics. Her work is about polarity, the beauty of opposites and the magic that happens in between: the work is both rustic and modern, timeless and new, familiar yet fresh, discreetly beautiful, quietly powerful with clean lines.
We learn how Delphine uses clay for mindfulness, how Wabi-Sabi acts as a spiritual teacher, and how her ceramics bring us to the present moment with light, joy, and awareness - with the intention of creating a matrix of healing for the planet.
Check out Humble Ceramics @HumbleCeramics and HumbleCeramics.com.
Bona Furtuna is an organic farm in Sicily where they harvest, inspect, and press olives by hand to create the highest quality olive oil on the market. Their farm enriches biodiversity, promote sustainable farming and preserves heritage food.
We learn what types of olive oil to use for cooking versus garnish, why you need to use it within two months, and how this farm works with the land rather than against it to create the highest quality olive oil on the market.
Check out Bona Furtuna @BonaFurtunaFarm and BonaFurtuna.com. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Thatcher Wine is the author of The Twelve Monotasks: Do One Thing at a Time to Do Everything Better. He is also the Founder & CEO of Juniper Books, a company that produces beautiful book sets and libraries. The Twelve Monotasks grew out of Thatcher’s efforts to improve his own productivity, reduce stress, and be more connected to friends and family.
We learn how presence transforms your life, how to make the most of dinnertime, and how to set ground rules for deep connection.
Check out Thatcher @thatcherwine and thatcherwine.com. You can find more monotasking details @monotasking.tips and monotasking.tips. This episode was recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Biju Thomas is a lifelong cyclist and self-taught chef. He's a co-author of the FeedZone cookbook and co-founder of SkratchLabs. Both ventures are staples for pro athletes of all kinds.
We learn how to eat for performance like a pro athlete, what to keep track of to feel great every day, and a simple hack for cooking and eating in remote places.
Check out Biju @bijuthechef on Instagram and Outside Magazine @outsidemagazine and OutsideOnline.com. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Christian is a born and bred Norwegian who runs all things Amundsen Sports in North America. He shares a taste of Norwegian culture by discussing topics like Hygge, Friluftsliv, focusing on spending time in nature, and relishing in the small things.
We learn how the harsh weather conditions in Norway, as in cold temperatures and lack of sunlight, lead to shared values of happiness, coziness, and sharing a meal with others.
Check out Christian and Amundsen Sports at AmundsenSports.com and follow them @AmundsenSports. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Farmer Lee Jones has been delivering specialty produce direct from his farm to the world's top chefs for over 30 years. They employ regenerative farming methods combined with innovative technology to stay on the leading edge of the produce business.
We learn about seasonal sensitivity, what happens to the nutritional value of produce post-harvest, and how Farmer Lee grows vegetables with nutrient levels 300-500x higher than the USDA average.
Check out Farmer Lee Jones at FarmerJonesFarm.com and follow him on Instagram @FarmerLeeJones and the farm at @FarmerJonesFarm. Use code NONNAEATS to get a special 10% discount on any item on their website through January 2023.
This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Dr. Stephanie Faddis grew up in Germany, and moved to the United States to pursue her medical education. She graduated from Pacific College of Health Sciences, a comprehensive medical program focusing on acupuncture, herbal medicine and biomedicine, and has completed her Doctorate of Acupuncture and Chinese Medicine. She currently has her own Acupuncture practice in Monterey, CA.
We learn how food gives our power back to promote wellbeing in our own homes, fun facts like eating 100g of carbs shuts our immune system down for 5 hours, and the importance of vitamin D, manuka honey, congee, and breakfast between 7-9am.
Discussed in the show: Role of Sugars in human neutrophilic phagocytosis published by American Journal of Clinical Nutrition. Ancient Wisdom, Modern Kitchen by Yuan Wang. Manuka Honey Medical Grade Sinus Cleanser and FAQ. Simple congee recipe.
Check out Dr. Stephanie Faddis at Ouchie.us and follow her on instagram @_ouchie. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
For 30 years, Peggy Markel has designed and directed culinary adventures around the globe, mainly in Italy, Sicily, Spain, Morocco and India. She splits her time between Florence, Italy and Boulder, Colorado when not traveling.
We learn how other cultures celebrate community every day, the key to creating belonging at your next dinner party, and how travel leads to the ultimate appreciation of life.
Check out Peggy and her upcoming culinary adventures at PeggyMarkel.com. You can follow her around the world on instagram at @peggymarkel and @gowithpeggy. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
On this episode, I share my own journey from tapeworm to wellbeing, demystify cooking for flavor and health, and focus on food as a holistic system rather than single ingredients.
This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital workshops, check out our youtube, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. Please send any questions to CallieCavanugh.com/Questions. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
Nikki Costello, founder of MyWholeBody, shares how the fascial system is the key to healing ourselves from the inside out, and how pairing proper nutrition, hydration, and breathing leads to whole body health.
Nikki has dedicated her life to rehabilitating the body as a whole. Fascia is not a bandaid approach. Working with fascia allows people to discover that healing is within themselves, and they don't need anyone else to fix them.
Check out Nikki at MyWholeBody.net. This episode was edited by Libby Gemperline, and recorded in Kiln. To Join our digital courses, upcoming 8-week challenge, subscribe to our newsletter and learn more about Eat In go to CallieCavanaugh.com, follow me on instagram @CallieCavanaugh_ and email me at callie@nonnaeats.com. View our private chefs at NonnaEats.com and follow us on instagram @nonnaeats.
“It is not only “what we eat”, but “how we eat” that is affecting us.
On this first ever episode, Callie gives you a little background of what inspired the podcast and led her to where she is today. You'll get a glimpse of what this podcast is about, a few upcoming guests, and how Callie's relationship to food went from seeking flavor to mindfulness and connection.
Links:
Callie's site CallieCavanaugh.com
Private chefs at NonnaEats.com