Dinner Table Talks

This week on the Dinner Table Talk podcast, your host Aislynn Campbell is joined by the incomparable Michael Green, who has been voted Best Bartender in the Coastal Bend an impressive five times! Michael, an expert craftsman, brings a unique perspective to the table, and our conversation unfolds with a grace that is truly special.

In stark contrast to last week's episode, this week's discussion moves at a more leisurely pace. So, take a moment to slow down, like you're easing a Porsche through a tranquil garden. Michael, a devoted gardener, and Aislynn delve deep into the rich, nurturing soil to explore a variety of topics.

Whether you have a passion for gardening, an appreciation for philosophical literature, or enjoy the atmosphere of a bar without necessarily partaking in alcohol, this Dinner Table Talk is sure to captivate you. And for those who savor fine craft cocktails while out on the town, you're in for a treat! This episode will undoubtedly leave you eager to learn even more about our engaging host and her fascinating guest.

This week's recipe:

Italian Beef and Basil Stew

https://kalynskitchen.com/paleo-italian-beef-stew/#mv-creation-259-jtr

Random Question: What is the most embarrassing thing you've ever witnessed?

As you can imagine a bartender has a great story and well Aislynn never seems to disappoint with horrifically embarrassing stories to tell..on herself.

5.3 Seriously, This Gal! What a fantastic new friend and bowl of squirrel chasing comedy. You wont believe it until you hear it, but we might have talked about everything this week! My new friend Caitlin Shook aka The Bad Blonde joins me for dinner and talks! We had so much fun! From acid stripping a Porsche to "dick bagels" I guarantee you'll find yourself laughing out loud at least once this week! Oh and you'll get an old school Corpus Christi foodie tip exclusively from the Dinner Table.

No new recipes this week, but we did remake the Banana Pear Bread and Sauteed Pear from last week's episode and another batch of the no nut no dairy Basil Pesto which was one of three dressings we added to our Avocado Steak Salad.

Random Question of the Week?

If you could go anywhere in the world tomorrow where would you go?

Episode Quotes:

• "I have a new friend."
• "Taking care of cats, dogs, squirrels."
• "Raise a lot of money for grassroots organizations."
• "We're into planting season."
• "There's a pig in the back of a guy's truck."
• "She weighs more than me."
• "Buying each other's butts."
• "You're going to go through a couple of months of discomfort."
• "Somebody's gonna die today."
• "Ruthie turned into Ricky."
• "His hormones came in."
• "You're trying to play Facebook."
• "It was such a vibe."
• "You know what? I'm gonna do whatever I wanna do."
• "What is going on out there?"
• "I cannot do one more thing."
• "Automobile History is where my passion lies."
• "Your mind is your own worst enemy."
• "It's your choice if you wanna be bothered."
• "I don't wanna be wrong."
• "You're allowed to be wrong."
• "Anytime anything goes viral, the door opens to the dick bagels."
• "You don't earn relevance by being a dick."
• "There are sometimes words that come out of my mouth that I don't recall."
• "Nobody's going to be masher to me than I have already been to me."
• "You're too much of a dick to even sit across the table from and drink a beer."
• "There are things I care about a lot more than other people's opinions."
• "Make a ripple in your own community."
• "Nobody leaves an internet fight with a changed perspective."
• "Everything I've ever known in my life is a lie."
• "To use your emotions to get you to buy something from me."
• "Corpus to anywhere."

Episode 5.2: All the Things we Grew Up Eating

This week, we're thrilled to welcome back a past dinner guest, the incredible Kimberly Rios, a creative and dedicated local stylist who has a deep love for her community.

In this episode, we delve into the raw theme of embracing a new identity and navigating a new season of life. Together, we reflect on the experiences that remind us of our inherent worthiness of love and celebrate the magic and allure that resides within each of us. And if there are those who don't see our coolness, well, that's their loss!

We share our personal journeys through life's messy yet magical twists and turns, drawing strength from the adventure we've embarked on together over the years. Through it all, we're doing our best to navigate this wild ride.

Stand by for Quotes from the Dinner Table!

• "You show up."
• "I deeply appreciate my community."
• "If I need it, you need it. We all need it."
• "I've found joy in involving my kids."
• "A sense of release washes over me."
• "I have my quirks, especially when it comes to certain indulgences."
• "It's amazing how it can drain all my energy."
• "Sometimes, it's all about simple, consistent effort."
• "Those midday soap opera sessions, they're a unique kind of therapy."
• "When everything seems to be going wrong..."
• "These meals hold a special place in their hearts."
• "Serving others brings me immense joy."
• "You know that feeling we all share..."
• "I aim to serve others in the way I appreciate being served."
• "Trust me, it makes a world of difference."
• "Life throws curveballs, but we rise taller than ever."
• "Sometimes, it feels like an unbearable situation."
• "Dealing with PTSD is a journey in itself."
• "The dishes that shaped our upbringing."
• "The artistry of culinary creativity."
• "Let's face it, no one enjoys toilet duty."
• "A three-star Michelin experience, or at least we tried!"
• "Oops, maybe I should've read the recipe first."
• "Don't they see how awesome and loved we are?"
• "Remember, you are deserving of love."
• "Establishing healthy boundaries is a work in progress."
• "Loving someone doesn't always mean keeping them close."
• "Sometimes, admitting 'I don't know' is the bravest thing you can do."
• "I did my best with what I had."
• "Navigating life's challenges, often feeling like I'm in uncharted territory."
• "I have just enough audacity to believe I light up any room I walk into."
• "You better believe I've used my charm to get things done."
• "We move forward, no matter what."
• "Who knows what gems will spill from our mouths?"
• "Not everyone will be a fan, and that's perfectly fine."

Episode 5.1: Season Premiere - "I've Considered Hypnotherapy for a Long Time"

The new season of "Aislynn at the Dinner Table" kicks off in style! Join Aislynn as she embarks on a candid conversation with this week's esteemed guest, Massage and Hypnotherapist Michelle Shaw. Together, they delve into a rich tapestry of topics, including hypnosis, shame, guilt, fear, trauma, vulnerability, and addictions. It's a lot to unpack, but it wouldn't be a new season of "Aislynn" without it!

In this season opener, Aislynn and Dinner Guest Michelle take us on a captivating journey:

• Navigating the nuances of communication across diverse parts of the world.
• Delving into the significance of intentional thinking.
• Sharing heartfelt insights on the current state of our world.
• Dissecting misconceptions about food safety.
• Stressing the importance of readiness in the healing process.
• Exploring the transformative potential of hypnotherapy and self-awareness.
• Balancing the power of prayer with the necessity of taking action.

Join Aislynn and her guest as they journey through the fascinating realm of hypnotherapy, self-discovery, and the profound beauty of vulnerability. This episode promises a holistic experience for your mind, body, and spirit that you won't want to miss!

Unanswered Question: Were we left wondering about the title of the Season 4 Finale: "Does Stress Cause Brain Damage?"

Recipes: Get ready for some delectable culinary adventures this season, starting with "Wild Pork Belly" and an "Experimental Frittata."

Random Question: In this episode, we revisit last week's friend question and introduce a fresh query: "What is the best birthday celebration you can imagine?"

Thanks for tuning in, and a heartfelt thank you to all our podcast supporters! If you cherish "Dinner Table Talks" as much as we do, please consider ways to support your friendly podcast. Your support means the world to us!

Episode 4.51 with Dinner Guest Char Roberts Wellness Coach This epsiode you will hear Aislynn rolling in laughter and truly cutting u with a dear friend at the dinner table, because Char is hilarious but amazingly talented and wise! I was so grateful to welcome her to the farm this week for Dinner Table Talks. I am trying something new this week that may carry over as a Season 5 thing... Every week I scour the content of the epsidoe for a title...each week the tital is a direct quote from the podcast. I hope these titles present themselves as not only catching but somewhat inclusive of what we talk about in the episode. So i thought... what better way to use them than in the show notes! So you basically get the cliff notes...LOL Check it out: Hashing it out man You were there for one of the scenes I'm going to try to keep us out of explicit...chiggers Chiggers in Arkansas man I look like I have a venereal disease Red dirt road up the mountain in the Ozarks There's no money in Broccoli Vow that what you're saying is the truth I didn't know what I was doing or where I was going Predictions are limited You can't actually make predictions Hence, altering the course just by speaking it I've done the work to be prepared Let me go buy some more things to make me happy What the hell is she talking about Red faces wine stained Don't send me hate mail I'm still busy cooking and cleaning How was it raised what was it fed. Things like omega 3s and omega 6s Omega 6 is actually highly inflammatory If you know you don't have to refrigerate eggs I gained 10 pounds Traveling down the road eating some breakfast Tacos I'm about to have roommates Everyone wanted to share I saw 12 states in 12 days You were so organized. What makes you think you're going to need 20 rolls of toilet paper A strange bowel thing happening while I'm on the road That waste hurt me I was having flashbacks of toiletbpaper shortages I believe that my mind tells my body what to do I believe in that 100% We gotta stop the conditioning Our body does what our mind tells it to do It depends on where I'm working Learning to say no I'm not a rule follower at all You're 10 toes down, watch out for this chiggers though I'm going to bloom where I am planted I don't really care what anybody things about what I'm doing Open up All of the faucets Continuing to put one foot forward not knowing some days if I'm going to make it But never ever give up Everything your grand daddy did you can't do anymore Then after I spoil all your grand ideas That mindset is not a part of what creates my value system I'm going to give you information but you have to do something with it. Don't be afraid to ask for help This week's Recipes: Dairy Free Chicken Alfredo Spaghetti Squash https://getinspiredeveryday.com/food/dairy-free-chicken-alfredo-spaghetti-squash/#tasty-recipes-18631-jump-target

Char mentioned a Crispy Broccoli with Nutritional Yeast. Here is that link: https://www.theroastedroot.net/crispy-vegan-cheesy-roasted-broccoli/?fbclid=IwAR1Vnq2lKIC7bGSGyp_1j0QKAPlPwtV33N4t3khhUFxdUNc31cvP_DuKoVI_aem_AcHqt2TvjhDHfOl_3jzy4KOBQVeAnLy3cj03ATtuzB31qgnGv3R05DB2Q_KsvbAjmGc&mibextid=Zxz2cZ

Random Question of The Week: If a Coworker Needed to Leave Early and Asked you to Punch their Card for Them, Would You Do it?

This week Aislynn welcome to the Dinner Table Andrew Edelen - Edelen Farms local farmer and new father! Congratulations are in order for the birth of Alister James Edelen Born July 13,2023.

In this episode we discuss growing vegetables in the heat; raising rabbits as a new product, in the heat...lol! What was Aislynn's first experience at processing rabbit like? How do we cook rabbit? And what do you do with an overflow of zucchini abundance.

Recipes:

AIP/Paleo Chicken and Dumplings substitute Rabbit

https://healmedelicious.com/aip-paleo-chicken-dumpling-soup/

Instant Pot Corn on the Cob

https://www.pressurecookrecipes.com/instant-pot-corn-on-the-cob/#recipe

Random Question of the Week?

Do you cheat at games?

Dinner Guest Cheryl Votzmeyer Rios - Executive Director of Ritz Downtown Theatre Project

God sent an angel to the Dinner Table this week. This week it gets personal. The creative class, anchoring revitalization, traveling across country for healing, learning to say no, parents that give us space to heal, and even a wildly inappropriate Tik Tok video is discussed!

Homemade Pizza

Random Question: Which of your ancestors would you most like to meet?

- Dinner Guests Crystal and Michael - Gulf Grove Farm

We love it when one week carry's over to the next and this week Aislynn talks with the beekeepers that make mead and as always we talk about special diets for health reasons on this mostly vegan episode! What's our opinion about global bee populations? How important is biodiversity? And sharing IS caring. Left Over potato Salad Pancakes https://verysmartideas.com/leftover-potato-salad-pancakes/ Okra Salad https://www.allrecipes.com/recipe/167020/grilled-okra-salad/ Random Question of the Week What would you do to avoid fighting in a war you disagree with?

You know Aislynn loves meeting new people, having great conversations and even hanging out at the bar to meet new people! But how does she manage this new stage of life, with less drinking, less typical topics and more single!? This week at the Dinner table Aislynn welcomes her friend Juan Aldape a local bartender and musician who has also been dealing with quite a bit of trauma in his recent years. They get raw at the dinner table this week discussing the pandemic, conspiracy theories, having premonitions and just about any thread that comes up!

This week Aislynn keeps it simple at the dinner table...transitioning into single life on a special diet and transitioning out of the elimination phase of Autoimmune Protocol Diet.

Aislynn and Juan cook a simple but always revered South Texas Comfort meal!

Calabazas con Pollo https://www.allrecipes.com/recipe/281698/calabaza-con-pollo-calabaza-squash-and-chicken/

And the Random Question of the week:

Is it still doing good if it benefits you?

Wow, is the dinner table always a place where anything goes? This week's Dinner table Talk is a must for every person and why not at the Dinner table. So grateful to welcome my friend Martha Heymann to the Dinner Table to share her experiences with talking about death. Her greatest desire is to get you talking about something we simply don't talk about in our culture. And she shares her experience as a professional death doula and her personal story all in the safety of the Dinner Table.

Lamb Stuff Zucchini

https://www.taste.com.au/recipes/lamb-stuffed-zucchini/fjq9s5y5

Random Question: This week comes from the Death Card Deck.

What does that mean? You'll have to listen in!

Where does the conversation go when your farmers come to the table?

We farmers love to talk and it was no surprise that when Aislynn and the Kellers got together to talk at the Dinner Table with a bottle of the 2020 Freedom Harvest Farms Red Wine nothing was off limits! And the conversations takes a winding journey throughout the minds of some visionary thinkers. So buckle up for another magical mystery tour! But at the end of the day the final story is how do we feed our family while we sustain our wealth of lifestyle.

This week's dinner:

With big delicious helpings of bone in pork chops and New York strips from Turkey Hollow Farm the meal was a full farm to table experience, including the first taste of the 2021 Red Wine Vinegar made at Freedom Harvest Farms.

More Roasted Vegetables and a Seasonal Summer Salad.

Aislynn also made a small rack of porch ribs in the instant pot and ate them all!

https://www.restorativecuisine.com/paleo-instant-pot-short-ribs-aip-whole30-paleo

Random Question of the Week:

What Three Items Would you Grab if a Fire Broke Out? Keep in mind Ryan Keller is a Fire Fighter! Tune into to see how the magic alignment of the Table Topic Questions always makes for another fascinating talk for the table!

You know that friend that just walks in and takes over and blesses your life with their simple sharing? Yeah well, that super fan and friend brought her love to the Dinner Table this week and shares an amazing Greek moment in the kitchen. A much needed warmth and healing!

It was a busy week at the farm, a Memorial Event for Aislynn's friend Lisa, Cooking Classes and YEAH AISLYNN IS TEACHING! Oh and thanks Sandy for helping Aislynn FINALLY pronounce Tzatziki correctly!

And loyal listener Sandy Fenner brings her heart and soul to the dinner table just like her Greek family has taught her. We sipped a glass of the farm fresh wine , talked figs again and how oregano and the love we feel can heal anything.

Unanswered Question: Do figs have wasps inside them?

Meals at the Week's Dinner Table:

Greek Meat Ball Soup

Potato Salad

Random Question: Favorite Family Tradition

This week another Chef comes to the Dinner Table. Chef Zelina, her daughter Emily and Aislynn tackle Goat Steak and another AIP Dessert and yet somehow FIGS are the center of this week's Dinner Table Talks. Zelina teaches us a few tricks from her kitchen. And what's it like finding fresh ingredients for real? Question Can Emily our Gen Z guest from LA really read?

Recipes: https://empoweredsustenance.com/dessert-sushi-paleo/

Random Question: If you could only celebrate one holiday what would it be?

Welcome back to the Dinner table friends! What a great week it was. And the conversations and the dinner table were very helpful too! Thanks to my longtime friend Tim Tate for joining us, Tim is a Licensed Professional Counselor and he gets us started with a Breathing Exercise!

With all of the stories you all have heard me tell recently at the diner table it was great to have Tim join for a discussion on Post Traumatic Stress, being Highly Sensitive People and learning self care as protection for an empathic nature. Of course there is so much more!

This week's Meals:

Traveling on an AIP Diet

Vincek's BBQ

Nomato Sauce with Ground Wild Pork

https://meatified.com/classic-nomato-meat-sauce-aip/

Instant Pot for making fresh Butternut Squash for the Nomato Sauce

https://theforkedspoon.com/instant-pot-butternut-squash/

Random Question of the Week:

Who is the Funniest Person on TV?

Are you ready to surrender? This week is a pure moment of vulnerability at the dinner table. Aislynn tells her story along side this week's dinner table guest Brandi Kelley who goes into her personal recovery and at the end they remember it is all about the interconnectedness of it all.

Aislynn continues her journey into reintroduction after over 90 days of the AutoImmune Protocol Elimination Diet. This week she talks about introducing green beans from her garden. Speaking of harvesting Aislynn's harvests this year are very abundant and she harvested her first batch of figs.

Recipes: Brandi and Aislynn Prepare a Pork Egg Roll in a Bowl

https://unboundwellness.com/egg-roll-in-a-bowl/

Aislynn Prepares Zucchini Chips Snacks

And talks about access to grassfed beef hamburger patties to make dinner a little bit easier.

Random Question: If you were asked to gain 30 pounds for a million dollars would you?

Please don't forget to flollow, rate and review the podcast, share with friends and and even bigger ask consider supporting the podcast financially.

Wait who is arm wrestling who at the Dinner Table? Aislynn is back this week at the Dinner Table with private chef Kellie Hughes and Echo Canales. They indulge in a supremely good Autoimmune Protocol Diet Approved Strawberry Mousse Dessert this week at Dinner!? How did cooking with alligator and snake come up and why is Aislynn trying to play match maker? As usual It's an episode full of great Dinner Table Talks. This week's guests at the Dinner Table is a Private Chef for local hunting ranches and owns her own business Private catering business, Salty Sea Kitchen.

Recipes

Yogurt Curry Chicken Salad https://unboundwellness.com/yogurt-curry-chicken-salad/

Strawberry Mousse https://agirlworthsaving.net/strawberry-mousse/#mv-creation-132-jtr

Random Question

How many people at the Dinner table could you beat in an Arm Wrestling contest?

Aislynn cuts Caishen's hair on a budget and discusses future plans with Sheep and Rabbits. This week she welcomes Dinner Table guests Kristin Knowlton and Sean Sutherland and can you believe it? Aislynn convinced Sean to cook them dinner. The conversation gets real about special diets, keeping it simple in the kitchen and even more conversation about DUCKS!

Unanswered Question: Is there a tool to test Nutrient Density?

Recipes: There are none!

Lamb Hash and Vegetable Chicken Soup all ingredients grown and harvested from local farms.

Random Question: Would you rather be an only child or have 10 siblings.

Well this week is different! With only one host at the Dinner Table Aislynn brings on a a guest and discusses the future. She also takes a minute to tell us a story about a scorpion adventure and questions about how to know the nutrient density of foods. And some questions may never get answered at the Dinner Table.

This Week's Recipes: AIP Approved Pork Stir Fry and Chicken Pasta Primavera

Random Question of The Week: What's the most scared you've ever been.

Between Aislynn's support group, Joe's inability to be introspective--at all...about anything--and an in-depth look at the money we spend on food, we get pretty deep this week. Aislynn's given up TV and drops a definition of 'addiction' that Joe gets on board with. He admits his lifetime of building a pain and introspection fortress but says he doesn't want to live that way. Ducks getting divorced, a qi gong breakthrough, the proper definition of an ice cream sundae...we talk about everything. As usual. Pull up a chair!

Unanswered Questions:

• Joe's Adoption Thoughts Part II

Random Question of the Week:

• What is the ultimate ice cream sundae?

A cash flow issue at home and a social media interaction with a fool open up the fears and anxieties that often accompany money. Shirking 'the way everyone else does it' to do the work that one is meant to do is noble, but, for Aislynn, it comes with the questioning of one's value. We talk it all out with a dash of social media criticism. Joe delves into his adoption, how it may have shaped him, and his feelings on today's version of adoption and learning he has a half-brother. Two great AIP recipes and we wrap up our 3-episode discussion of regenerative agriculture.

Unanswered Questions:

• Adoption

Random Question of the Week:

• If someone wants to know why you don't want to be friends with them on Facebook, what's the best answer?

'Climate change confusion' is the topic at this week's Dinner Table after giving the latest rush of new listeners a few behind-the-scenes Dinner Table Talks tips. Why is there a gong? Where did Random Question of the Week come from? Joe thought Aislynn's comment about 'climate confusion' last week was spot on so we go into a little detail about what we all meant. A sheep has a thorn in its hoof, the rabbits are getting randy, and we cook A LOT of great AIP-friendly food. Unanswered Questions: What is the spiritual/larger purpose behind Joe's busted rib? Random Question of the Week: What is the story behind your name? Recipes/Links: One-Pot Turmeric Chicken and Cauliflower Rice: https://www.hurriedhealthnut.com/one-pot-turmeric-chicken/ AIP Cream of Celery Soup: https://downshiftology.com/recipes/cream-of-celery-soup/

AIP Tzatziki: https://eathealthrive.ca/tzatziki-aip-paleo-scd/

Farm events: https://www.aislynncampbell.com

Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks

Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks

Please subscribe, follow, and rate us on your favorite podcast platform.

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Aislynn digs into her 'a-ha moment' from last week (that regeneration of the earth AND the body is interconnected) and Joe has one (living a healthy life REQUIRES a connection to one's kitchen) in the middle of the show. Dueling 'a-ha moments' at The Dinner Table. Joe busts a rib, Aislynn loves soup (and dip), our AIP diet recipes of the week, and a deeper dive into glyphosate and regeneration.

Random Question of the Week:

• Do you have a moral responsibility to control your temper?

Recipes/Links:

AIP Onion Dip: https://wendisaipkitchen.com/2020/01/23/onion-dip-aip-paleo/

Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks

Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks

Please subscribe, follow, and rate us on your favorite podcast platform.

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#dinnertabletalks #dinnertable #homecooking #cooking #homestead #homesteading #regenerativeagriculture #regenerativefarming #soilhealth #texas #regeneration #backyardchickens #recipes #recipe #taichi #qigong #dairyfree #psychiatrist #psychiatry #therapy #therapist #psychology #gardening #permaculture #health #healthylifestyle

Aislynn had a revelation that squelched some doubts she was having about her value as a regenerative farmer. Regeneration. Bio-Diversity. Interconnectedness. We catch up on some deep thoughts like 'How does 'the way we do things' become the way we do it?' Also, Joe gets attacked by a chicken. Our stray Muscovy duck gets a partner, and we cook up plenty of (AIP friendly) amazing food: Coconut Milk Curry Soup, Turnip Greens and Pork, and Coconut Yogurt 'Cereal' Bowls.

Unanswered Questions:  

• What is 'The Flexner Report?'

Random Question of the Week:

• What do children know more about than adults?

Links/Recipes:

The Zach Bush Podcast we talked about: https://www.youtube.com/watch?v=03SOJabw1VU

Who is Zach Bush?: https://zachbushmd.com/about/

AIP Coconut Milk Curry Soup: https://thehonestspoonful.com/aip-coconut-milk-curry-soup/

AIP Yellow Curry Paste: https://thehonestspoonful.com/aip-thai-yellow-curry-paste/

Turnip Greens and Pork: https://gutsybynature.com/2019/06/04/turnip-greens-and-pork-aip-scd/ 

Mashed Turnips: https://lowcarbyum.com/mashed-turnips-paleo-low-carb-keto/

Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com

Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks

Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks

Please subscribe, follow, and rate us on your favorite podcast platform.

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Guest Ladonna Rocha, Doctor of Naturopathy, diagnosed Aislynn with leaky gut and suggested the Autoimmune Protocol (AIP) Diet about three months ago. We asked her to join us to help wrap up our 7-episode series about the AIP Diet. We tackle what naturopathy is and then dive deep into autoimmune disorders, what they are, what the diet 'does' and our opinions on how natural medicine and conventional medicine do (and should) work together.

Unanswered Questions:

• How did the sardines taste?
• How were our AIP mozzarella and pizza crust?

Random Question of the Week:

• What personality trait has gotten you into the most trouble?

Recipes/Links:
AIP Mozzarella Cheese:
https://thehonestspoonful.com/aip-mozzarella-cheese

AIP Pizza Crust:
https://autoimmunewellness.com/aip-pizza-dough/

Joe gives his annual list of the top 5 films of the year just in time for The Oscars...and that's just the appetizer of a multi-course Dinner Table Talks. Aislynn has nutrient-dense foods on her mind which brings up a recent conversation about reading labels, MSG and a Joe's crunchy hippie thoughts on how the Earth is designed to give us everything we need to eat. Did you know that trees talk? Aislynn told a young man visiting the whole story at a recent Garden Healing Monday at Freedom Harvest Farms...and she's a genius! Plantain chips and crackers, Nomato sauce and so much more. Pull up a chair! We have a lot to talk about. 

Unanswered Questions: 

• Are any minerals used in cooking besides salt? 
• What are the ingredients in the AIP-friendly seasoning we purchased? 
• Are there any substitutions for cheese on the AIP diet? 

Random Question of the Week: 

• If you could would you rather live in a boat, a tree house, an igloo, or a tepee?

It's a 'food heavy episode' this week as we tackle a backlog of autoimmune protocol recipes, grocery essentials, new rabbits, snake attacks, and The Super Bowl. An AIP crawfish boil, AIP comfort foods, AIP hibachi, fried rice, and nori soup! And for dessert, a carob/berry smoothie.

Unanswered Questions: 

• Is salt an herb, a spice, or something else?

Random Question of the Week:

• How do you make yourself feel better when you're sad?

We're back from our road trip to New Orleans! From Mardi Gras parades to visiting one of America's greatest food cities while on the autoimmune protocol diet, today's Dinner Table Talk is nonstop stories. Aislynn makes a handy dandy sheet of her diet requirements to pass along to chefs; coffee beans digested by animals; an amazing street art tour; crawfish the moment we enter Louisiana; dinner with our kids at Ronin; dinner at Cochon; jazz clubs, Mardi Gras parades, and oddity stores; Corpus Christi's raw oysters are trash.

Unanswered Questions:

• What are the 10 most used spices in the world?
• Seeds that require going through an animal's digestive system to propagate!
• What's the coffee that passes through an animal's digestive tract before it's manufactured?

Random Question of the Week:

If your daughter were dating someone of another race or religion would you try to break them up?

We discuss The Last of Us, a new sci-fi zombie show featuring real-life fungi, and Joe's first go at skinning a pig ("how graphic should I get?") before launching into Part 3 of Aislynn's new autoimmune protocol diet. This week she talks about the 'whys' of it all.

Random Question of the Week:

• Is Torture Ever Justified?

Leaky gut, autoimmune disorders, and the AIP (Autoimmune Protocol) Elimination Diet. Aislynn is determined to get to the bottom of it all and dives right in this week. Learn along with us as we move into a lot of personal unchartered territory.

Joe goes to his first therapy appointment, joins Aislynn in her morning qi gong, has a very special meal prepared at our very favorite restaurant, and we have a new guest on the farm: a muscovy duck

Unanswered Question and Random Question of the Week:

• What is the greatest virtue? Part II

Aislynn creates a whole new garden and tells us how she does it. Then it's a first-time consult at the homeopathist and therapist, and Aislynn tells us all about it. How to plant potatoes, an introduction to qi gong, cooking dairy free and "what is a 'virtue?'" What a Dinner Table. Pull up a chair!

Unanswered Questions:

• What's the difference between Tai Chi and Qi Gong?
• Did we fix last week's Roasted Green Tomato Salsa?
• How was last week's Dairy Free Broccoli Cheese Soup?
• Did Aislynn do a parasite panel at her homeopathy appointment?

Random Question of the Week:

• Which is the most important virtue?

Recipes:

Dairy-Free Broccoli Cheese Soup:
https://thefitcookie.com/dairy-free-broccoli-cheese-soup-gluten-free/

We each set out to find a therapist this week and report both stories back to you. Joe has health insurance; Aislynn does not. How did it all play out? Find out this week along with a pledge to read more (and each of our current reading lists) while we're still cooking all the produce that came out of Aislynn's gardens prior to the recent freeze.

Random Question of the Week: Would you rather be an American Idol Judge or a Supreme Court Justice?

Recipes:

Calabaza Con Pollo (Calabaza Squash and Chicken):

https://www.allrecipes.com/recipe/281698/calabaza-con-pollo-calabaza-squash-and-chicken/

The unexpected death of a close friend was the second blow after Joe's mom, and we spend a little time reflecting on one of the brightest stars we ever saw shine: Lisa Joy McDaniel. Post-freeze soups and garden analysis, our contributions to an amazing Christmas lunch, an update on our upcoming trip to New Orleans and a great Random Question: If you could move anywhere in America, where would you move?

Links:
--Consider donating to Lisa's daughters' GoFundMe campaign: https://www.gofundme.com/f/lisa-joy-mcdaniel-final-expense-and-memorial
--The episode where we talk about Lisa's CBD-infused meal event: https://spotifyanchor-web.app.link/e/i4qqI2jzfwb

Recorded on Christmas Eve in the middle of a 'Land Cleaning Freeze' with two new sheep, 10 new chickens, family on the way...just the huge amount of distraction for Joe to keep his mind off things. Add the deep planning phase of an upcoming vacation and there's zero room to think or process funeral homes, cremation, family and the 'language of death.'

Merry Christmas and Happy Holidays from your friends at The Dinner Table!

Joe recounts our difficult past week with the passing of his mom. We catch up with Aislynn's hiking trip to Enchanted Rock from two weeks ago and our new sheep have arrived at the farm!

In one of the biggest weeks of our lives, it's best to leave this week private....for now. In coming weeks we'll share it all with you, but first...we process it all. To repeat the last line of this week's show: We love and appreciate you and we'll see you next week.

Thanks!
Joe and Aislynn

Aislynn doesn't get a script this week and the conversation goes allllll over the place from news about getting sheep to excitement while we begin planning a road trip to N'awlins. Putting $100 on 44, hiking for Aislynn's birthday, Indian food, fajitas, shoeless house leadership, and pumpkins, pumpkins, pumpkins.

What's the go-to dish that you take to the Thanksgiving potluck? We talk about Thanksgiving lunch, a Friendsgiving event at the Farm, all the kids in town, World Cup soccer, catching more skunks, and Aislynn's recent reflection work.
It's a huge Dinner Table so pull up a chair. We have a lot to talk about!

Adventures in skunk life continue on the farm when someone gets sprayed. Aislynn vends at a local Farmers' Market which gets her thinking about the state of Farmers' Markets in our area. Don't miss this view from the inside. Eating food off the floor, a week filled with soup, a power outage and a corrupted podcast file. It's a very busy Dinner Table!

Aislynn and Joe trapped a skunk which led to a much larger conversation about energy on the farm. Then their talk about the new show, Drink Masters, leads to a conversation about just about everything. Dinner Table Talks: where conversations about everything abound. 

Aislynn's got a lot on her mind and it most of comes out during today's Dinner Table Talk. From a new show that she's enjoying to our recent Fall Farm Day event here on the farm, today's new episode is chock full of philosophy.

We've had, as Joe puts it, some 'bad juju' in our chicken coop and run recently including four untimely deaths. Hear the whole story, from possums to raccoons, along with a love letter to gangsta rap, who we'd like to see live in concert, gluten-free chicken and dumplings, and our favorite forms of art. What a Dinner Table we've set for you this week!

Unanswered Questions: 

• Is it macaron or macaroon (or both)?
• What did Aislynn mean last week by 'public funding' in the world of farming advocacy?

Random Question of the Week:

• Of all the art forms, what is your favorite?

Links/Recipes:

GF Chicken and Dumplings: https://www.noshtastic.com/gluten-free-chicken-and-dumplings/

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