Dinner Table Talks

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?

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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:

Random Question of the Week:

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:

Random Question of the Week:

'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

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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:

Recipes/Links:

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

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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:  

Random Question of the Week:

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

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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:

Random Question of the Week:

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: 

Random Question of the Week: 

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: 

Random Question of the Week:

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:

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:

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:

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:

Random Question of the Week:

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: 

Random Question of the Week:

Links/Recipes:

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

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We hit Austin for the Jane's Addiction/Smashing Pumpkins show (it was amazing), and were amazed at the arena filled with 50-year-old cool people wearing sensible shoes. So many observations including how our bodies are reacting to eating out in the real world post-Whole30.

Random Question of the Week?

Links/Recipes:

Pinthouse Pizza: https://pinthouse.com/burnet

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

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We head for a beach weekend on the LAST day of Whole30. How was our last day on it and our first day off of it? Could we resist the onion ring/bbq sandwich flown in just for the occasion? (Half of us did). In the wake of Dahmer, the new series on Netflix, we talk horror again. Has anyone changed their mind? From breakfast tacos to boring animals, pull up a chair! We have a lot to talk about.

Random Question of the Week?

Links/Recipes:

Whole30 Eggplant Parmesan: https://www.everylastbite.com/eggplant-parmesan/

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

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

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It's our last week of Whole30 so we wrap it up with all our lessons learned...after every flying insect in South Texas decides to visit our bedroom. Joe attends his first Freedom Harvest Farms Long Lunch Club, we make two soups, Aislynn wants to eat a full-size chocolate human, and we explore random items in Aislynn's purse. Pull up a chair! We have a lot to talk about.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Greek Lemon Chicken Soup: https://unboundwellness.com/paleo-greek-lemon-chicken-soup

Chicken Soup with Squash, Potatoes and Cauliflower: https://perchancetocook.com/chicken-soup-with-butternut-squash-potatoes-and-cauliflower-paleo-whole30/

Energy Balls (again): https://stephaniesain.com/chocolate-cashew-energy-balls/

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

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

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Last week's talk about who gets to define 'perversion' shifts to, 'Who gets to be the 'morality police?'' What gives the morality hawks that authority? Winning an election? A holy book? We talk religious backgrounds, energy balls, junk rooms, hard T's, scar stories, and week three of our Whole30 journey. Did Aislynn starve to death? Is Eggplant Parmesan 'Whole30-able?' Did bands REALLY place Satanic backward messages on albums?

No Unanswered Questions this week!

Random Question of the Week:

Links/Recipes:  

Whole30 Eggplant Parmesan: https://www.everylastbite.com/eggplant-parmesan/

Whole30 Chipotle Lime Chicken with Cucumber Avocado Salad: https://jamjarkitchen.com/2021/04/08/whole30-chipotle-lime-chicken-with-cucumber-avocado-salad

Avocado. Cucumber Gazpacho: https://www.itsallaboutaip.com/wprm_print/6276

Energy Balls: https://stephaniesain.com/chocolate-cashew-energy-balls/

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

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

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Looking for the DTT with the most F-words ever? You found it. It's a grumpy Dinner Table this week with week 2 of Whole 30 testing someone's limits. What a difference a week makes! Elvis, perversion, hunger, and a new-found hatred for Facebook. What a Dinner Table Talk! Mexican Dry Rub Ribs, Whole30 Zuppa Toscana, Tromboncino Fajitas, and so much more

Unanswered Questions:

Random Question of the Week:

Mexican Dry Rub Ribs: https://feastgloriousfeast.com/dry-rub-ribs-mexican/

Whole30 Zuppa Toscana: https://40aprons.com/whole30-zuppa-toscana/

Tromboncino Fajitas: http://twie.holeinthewoodsfarm.com/recipe/tromboncini-fajitas/

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

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

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We recorded on Day 8 of Whole30 and let you know everything we've done in the last week from snack prep to creating some real gourmet sh*t. Chicken Poblano Soup, homemade potato chips and baba ganoush, okra three different ways, fresh-caught barracuda, and aioli...all Whole30 compliant. New chickens, a new dog, new favorite fruits, daylight savings legislation, and what we last Googled. Pull up a chair; we have a lot to talk about.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Chicken Poblano Soup: https://www.chelseajoyeats.com/whole30-chicken-poblano-soup/

Egyptian Okra: https://www.justapinch.com/recipes/side/side-vegetable/egyptian-okra.html

Grilled Crispy Okra Fries with Aioli: https://xxrlilly.com/2019/07/16/whole-30-crispy-okra-fries-spicy-garlic-aioli/

Whole30 Mayo: https://healthylittlepeach.com/mayo/

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

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

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

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Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Season Four is here and bursting with newness! A new Dinner Table Talks Salon live dinner (get your tickets quick!), new stories, new projects, Aislynn sees Joe's new stand-up, and we go deep into Whole30 (it's our first day--new!). A special guest knocks on the door and we learn more about what our next month will be like with this 30-day lifestyle change.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

We take a quick look back through season three before asking where we're at in anticipation of season four. Joe delves into territory he's been avoiding, and Aislynn is a big, drunk butterfly.  We recap our trip taking #3 to college and the farm-to-table celebration we shared.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Aislynn wraps up her Hawaiian trip with skydiving, a multi-course farm-to-table dinner, and a locally-guided tour of the island with wild chickens, secret waterfalls, barefoot coconuts, and a vegetarian curry. And that's really only the beginning.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Aislynn begins spilling all the details from her Hawaiian vacation including a homestead poke class, paddleboarding amongst barracudas, thoughts on a regenerative island, body wellness, and eating local inexpensively.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Homestead at Anahola Poke’ Class:
https://thehomesteadkauai.com/

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Just before Aislynn heads to Hawaii, we create two soups with ample August bounty: cucumbers, onions, leeks, Korean radishes, and more! We discuss the upcoming trip, skydiving and fear of death, throwing cucumbers in Joe's face, cooking garlic until it's fragrant, and so much more. The conversation moves to our most important kitchen tools after the Vita-Mix gets a workout with these two, delicious soups. Finally, Joe throws in 'Joe's Movie Corner' and 'Joe's Movie Corner.' What a great episode! Share it with a friend.

Random Question of the Week: 

Links/Recipes:

Avocado Cucumber Gazpacho Soup: https://www.itsallaboutaip.com/aip-avocado-cucumber-gazpacho-soup/

Creamy Leek Soup: https://cooking.nytimes.com/recipes/12550-creamy-leek-soup

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Aislynn's mom joins us for the first time detailing her Whole 30 experience and their upcoming Hawaii trip. 

Unanswered Questions

Random Question of the Week?

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

It's our annual 'Birthday Weekend' Camping Trip and we talk catching, cleaning and cooking fresh catfish along with all the other treats we took to share. Aislynn also gives the 2022 Okra Report, we talk birth, death and rebirth, omakase, breaking the law and so much more.

Unanswered Questions:

Random Question of the Week

Links/Recipes:

Stewed Pork And Okra recipe: https://thefeedfeed.com/Winosity/mouthwatering-stewed-pork-and-okra

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

We talk about Joe's 50th birthday party and a couple of (big) changes 'in the second half of his life.' He's living to 100?! Let's go!! Spaghetti and meatballs, tiramisu, paletas, The Godfather...a party for the ages. The rest of this week's food (pulled pork, pollo con calabaza, amazing sushi), a deep dive into Grist Mill, Gruene, TX, tomatillo verde, leeks and so much more.

Pull up a chair; we have a lot to talk about.

Unanswered Questions

Random Question of the Week:

Links/Recipes:  

Grist Mill's Tomatillo Verde Sauce copycat recipe: http://www.thebakersmann.com/2012/02/tomatillo-avocado-salsa.html

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

With Joe turning 50 next week, we get very deep into purpose, retrospection, Dave Chappelle and so much more.

Unanswered Questions

Random Question of the Week:

Links/Recipes:  Growing With Grace: https://www.aislynncampbell.com/growinggrace

Asian Dry-Rubbed Ribs: https://wannabite.com/sweet-and-spicy-asian-rib-rub/

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Joe's sick this week and sounds like a jazz DJ so Aislynn gives him a fistful of supplements. We're planting seeds this week, literally and figuratively, as we discuss what kind of future we'd like to create. From election cycles to rabbits to Growing with Grace, the trees we want to see someday can't happen without today's seeds. Joe makes amazing Asian dry-rubbed ribs with vegetables, details his tacos from pico to guacamole, and Aislynn heads back to last week's Mexican restaurant to learn all about Sopa Azteca. Oh...and another batch of tepache makes us all feel good.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Growing With Grace: https://www.aislynncampbell.com/growinggrace

Asian Dry-Rubbed Ribs: https://wannabite.com/sweet-and-spicy-asian-rib-rub/

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

We have a staycation with out-of-town friends that forces a much-needed perspective shift about Corpus Christi. Hear about the beach, our times out and all the great food we eat this week including Father's Day fried chicken and potato salad.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

We have a lot on our minds this week and it all unspools at The Dinner Table. From wasps to quitting media to a new pop-up restaurant from chef friends, we pretty much cover everything. Aislynn wants authentic fideo so Joe cooks it up (with added squash)!

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Fideo:

We added finely diced squash, yellow squash, and zucchini, sauteed to soften and then dumped it in the fideo with 5 minutes left to cook. https://mexicanfoodjournal.com/traditional-sopa-de-fideo/

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

After last week's episode shift, we have two-and-a-half week's worth of food to talk about this week.

Random Question of the Week:

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

This week's recording session was interrupted by tragic news: Maggie, our beloved farm dog was taken too soon. The episode shifts into a remembrance of the best dog ever, the role of a farm dog, thoughts of life and death on a homestead, farm roads, and the differences between urban and rural life.

So long, Maggie. You represented unconditional love, complete freedom, and the responsibilities that come with that freedom. You were perfect. We'll see you again soon.

Links/Recipes:

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

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.

Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

Aislynn floats the thought that everyone's perception of other people (and themselves) is a figment of their imagination and the Dinner Table Talk winds through just about everything from cancel culture to online bickering. We head back to last week's Random Question of the Week for some unfinished thoughts about county fairs, pronounce salves, talk pickle pop ingredients, creating your food network, and make a good (not great) Asian beef and broccoli.

Unanswered Questions

Random Question of the Week:

Links/Recipes:  

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

Asian Beef and Broccoli:
https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/  

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.   

Spotify:
https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX  

Apple Podcast:
https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104  

Google Podcast:
https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

"I need a salty dip," Aislynn exclaimed. It's that time of year when heat and outside work makes Aislynn crave salt so Joe scoured the grocery store for items that scratched that eat that were on the good side fo the natural spectrum. When Joe found pickle pops he knew he had a hit. A bunch of past topics collide into a conversation-fueled extravaganza. We conclude our study of Blue Zones, talk medical chefs, peel eggs live on air, name a chicken, and talk about county fairs. 

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

Homemade French Onion Dip:
https://myfarmhousetable.com/homemade-french-onion-dip/

The NEW mac and cheese recipe we tried this week. A little easier than our favorite (below):
https://www.jocooks.com/recipes/loaded-chicken-mac-cheese/
Alterations: We added Aislynn's celery to the onion cook, and several cups of vegetables which we boiled to soften before adding.

Our CLASSIC mac and cheese recipe:
https://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/
Alterations: We usually add cauliflower (don't have to), but because we're adding mass, I make extra cheese sauce and then eyeball how much to use. 

Bees were delivered to the farm by a guy in a white suit carrying beehives, and Joe got stung for the first time in his life. We talk bees on the farm, check out a new Asian fusion joint with a 'medical chef,' hit up a Kentucky Derby dress code party, and cook up a pea frittata with leeks!

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

Name the Chicken Poll: https://forms.gle/QXYtFNoumeWemGe49

Hom Pom Cafe: https://hompomcafe.com/

Pea Frittata with Leeks and Goat Cheese: Alterations: I subbed about 4 oz of goat cheese for the parmesan, and my mountain of fresh, chopped herbs was massive. https://whereismyspoon.co/leek-and-pea-frittata/

We threw our first Dinner Table Talks Salon live farm-to-table dinner, and tell you every detail on this week's episode. From the planning to the recipes to the conversations enjoyed at our intimate table, you hear it all. 

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

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

Name the Chicken Poll:
https://forms.gle/QXYtFNoumeWemGe49

Brussels Sprouts:
https://www.acouplecooks.com/crispy-brussels-sprouts/#tasty-recipes-62620-jump-target

Spinach Balls: This was the base recipe but we used an assortment of greens instead of spinach. We used the original recipe (there are two in the link):
https://www.sweetashoney.co/spinach-balls/

The original Spinach Balls episode, 3.31:
https://anchor.fm/dashboard/episode/e1gm632

Aislynn's second viewing of 'Everything Everywhere All at Once' gets her thinking about Insanity Loops, and we have plenty to talk about. An explosion of produce leads to two pasta dishes in one week (rare), Squash and Corn Pasta and Pasta Primavera. Our talks about Blue Zones expand into Sardinia, the chicken-naming finals begin, and we're NOT having spinach balls at this Friday's Dinner Table Talks Salon.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday  Name the Chicken: https://www.facebook.com/ourdinnertabletalks/posts/885496686184419

Squash and Corn Pasta:
https://joanne-eatswellwithothers.com/2011/06/alice-waterss-summer-squash-and-corn-pasta.html

Pasta Primavera:
This was the base recipe but there was plenty of improvisation. We replaced produce we didn't have (asparagus) with things we did have (snow peas).
https://joanne-eatswellwithothers.com/2011/06/alice-waterss-summer-squash-and-corn-pasta.html

Our very first 'Day on the Farm' event was 'evolutionary' as families from across South Texas made a short drive to learn, tour and eat. Aislynn describes her amazing Ploughman's Lunch (farm-to table lunchable) offering and we make Goat Guisada (carne's carne, right?) with leftover goat from the day's goat roast. Aislynn gives a short history of progressive agriculture education in South Texas.

Unanswered Question:

Random Question of the Week:

Links/Recipes:

Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

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

Name the Chicken:
https://www.facebook.com/ourdinnertabletalks/posts/885496686184419

Carne Guisada - https://www.kitchengidget.com/2018/12/14/carne-guisada-recipe-mexican-style/
We, of course, used goat.

Spanish Rice - https://lilluna.com/food-tutorial-spanish-rice/

Joe makes Zuppa Toscana (the sausage journey continues) and grabs a cup from Olive Garden, the soup that made Zuppa Toscana famous. Who wins the OG Taste Test? Movie date night out to 'Everything Everywhere All at Once' creates a mind-bending Dinner Table Talk. The magic of Crete, a trip to the restaurant supply store, what to call goat meat, and a jazzy serenade await you at The Dinner Table this week. Pull up a chair and follow the wang.

Unanswered Questions:

Random Question of the Week: 

Links/Recipes:

Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

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

Zuppa Toscana - https://cafedelites.com/zuppa-toscana/
Alterations to the recipe: I didn't use the optional wine (didn't have any; if I had some, I would have), we used a bag of mixed greens from Aislynn's garden, the sausage and bacon was from Turkey Hollow Farm, I created a substitute for the bouillon cube with various spices, but did not add salt anticipating the sodium in the sausage and bacon....that was a good move. Otherwise followed the recipe very closely with low heat to build it with care. 

Our good friend and chef, Robert Chan, came out with his huge rotisserie grill and a 50 lb (!!) whole goat and we had ourselves a goat roast. Hear every detail from set up, to testicles, to the delicious spread that was just our test kitchen for the upcoming Day on the Farm event at Freedom Harvest Farms. If you like what you hear, you can come out this Saturday and experience it all over again at our Day on the Farm. Hear about the goat roast and all the things we did with the leftovers: goat stew, goat tsigarelli, goat broth. Plus we need help naming another chicken, tickets are on sale for the Dinner Table Talks Salon, and so much more.

Unanswered Questions:

Random Question of the Week:

Links/Recipes:

Dinner Table Talks Salon:
https://www.aislynncampbell.com/shop/p/dttsalon

A Day on the Farm event:
https://www.aislynncampbell.com/farmday

Goat Stew:
https://parsleythymelimoncello.com/2017/02/19/goat-stew-instant-pot/

Goat Tsigarelli:
https://www.shepherdsongfarm.com/lamb-and-goat-recipes/goat-tsigarelli/

We have big news wedged between two great dinners, and both of the dinners are about using the food you have: Za'atar Garlic Spinach Pasta with Chicken Meatballs and Mutton Curry. Hear all the exquisite details. The dog steals some sausage, we look for Ukrainian listeners, find ourselves on YouTube, give away $100,000, and are going to have dinner. You're invited. DM us to save your spot. Unanswered Questions: Do we have Ukrainian listeners? What is ring/Spagettio's shaped pasta called?

Unanswered Questions:

Random Question of the Week:

Aislynn 'manipulates' Joe into making a soup. She admits it! Settle in at the Dinner Table after we talk Creamy Thai Sweet Potato Chicken Soup because things get meditative, we revisit C'mon C'mon, Aislynn plants wildflowers along our road, Joe asks if he should run on this road, we discuss pre-packaged garlic and ginger, and AIslynn tells her kids the truth.

The Dinner Table Talk this week is all about meditation. Joe needs to get back into it and Aislynn delivers a little expertise.

Unanswered Questions:

Random Question of the Week: If you wrote a book what would it be about?

It's crawfish season which means it's time for our (now) annual crawfish boil episode. The main difference this year? We live at the farm and that makes this year's boil so much easier. The food, the vibe, the friends and family...you hear every detail. Aislynn's built a new garden right in our backyard and fills you in on every step. Our conversation/disagreement on horror continues, gets deep and finally agree to disagree (we think). An abundance of mushrooms leads to chunky mushroom and celery soup which then leads to a chicken and rice casserole (fail).

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Random Question of the Week: If you could choose the food in a food eating competition that you participate in, what food would you choose?

We throw a farm-to-table dinner with our favorite local chef and tell you ALLLL about it. From Bellino's Chef Francesco's Insalata del Giardino to the Vou Le Vent con Marmalatta, we eat big and give you every detail. A catch-up on Joe's greatest kitchen hits since we returned from Hot Springs, an update on the warring rooster, and Joe's top 5 films of 2021 that elicits a conversation about disturbing movies that is just the beginning. Beef and Sweet Potato Stew, Smashed Potatoes, Pulled Pork Sandwiches and Gluten-Free Banana Bread are all in this jam-packed Dinner Table Talks.

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Part 2 of our Arkansas road trip takes us to the Ozark Mountains for hiking and seclusion. We are in the middle of nowhere at the best Airbnb you can imagine, forget our picnic basket, mining for crystals, going off-road, visiting the Glory Hole, getting topless at Hawksbill Crag, and heading home.

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Well, we're home after the perfect road trip to Hot Springs, Arkansas, and the Arkansas Ozarks. We leave no stone unturned as we recount the first half of our trip. The packing, the dog, the drive, hotel earplugs, anxious kids, the perfect AirBnB, the FULL(y naked) bathhouse experience, hiking the Hot Springs National Park, moonshine, mezcal and so much more.

In podcast life, we are GOING on a trip. In real life, we just got back. So before we left we recorded this short no-frills, two-recipe episode. Aislynn figures out that Joe would love for her to cook from time to time and makes a big, cook-it-all-day pot of chili. Joe comments that you don't put beans in chili...which sends us off on a conversation about 'life rules.' Joe made a big pot of black-eyed peas and homemade cornbread. We tell you all the details of both recipes.

Since we're (fake) about to go on a trip, we go a little further into why we travel the way we do. Add a random question of the week about ice cream and you got yourself a very sweet episode. 

In a huge anomaly, Joe and Aislynn enjoy a Domino's Pizza (gluten-free!) and launch into chain restaurant quality. Add a scotch tasting to the evening, and our lips really loosen up. We've booked our time at a Hot Springs bathhouse and lay out what exactly will happen, listen to La Vie en Rose, talk about the impending apocalypse where the internet doesn't work, remove all shame about using YoutTube to learn anything, make a little Chinese food, debone a chicken and, generally, have a lot of fun. It's the Dinner Table where anything can happen. 

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We put up our very first 'Four Meal Episode' this week, the highlight being a GF chicken pot pie that comes out wonderfully. Aislynn insists, though, that we recap how Joe does tacos and fried rice since it's the season to use all the vegetables in play and those two dishes do a great job. We wholeheartedly suggest that you watch the movie Pig, you help us name a chicken, Aislynn talks Long Lunch Club, Garden Healing, and all the great goings-on at The Farm.

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What's one thing on your bucket list?

We've talked about a ton of egg dishes on the show, but Joe wanted to try something completely new and found a Vegetarian Breakfast Strata. This 'frittata with stale bread' turned out to be a perfect 'trash can meal' where you can stuff it with ALLLLL the produce in the house. It froze since our last time together and we talk about the effects, we merge our two chicken flocks, and shoot off fireworks for New Year's Eve. We're headed to Hot Springs, Arkansas, for a much-needed week away and talk a little about how we plan a trip. Throw in some Chicken Tortilla Soup and you've got a perfect Dinner Table. 

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We talk about our 'Christmas Week' filled get-togethers, gifts, all the kids, meals, and Licorice Pizza. Aislynn held another Long Lunch Club where Joe makes Russian Green Chicken Soup and Aislynn visits the farmers' markets that she created as a customer. 

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In a follow-up to last week's intense conversation, we start talking about how to do the work. Add that to a week filled with holiday busyness!

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Aislynn and Joe open up about some recent, deep relationship conversations this week at The Dinner Table. Things have been a little intense as we ask ourselves, is the way we've always done it good enough? We revisit our position on being food snobs, talk Garden Healing, revisit last week's stew, and Joe cooks a delicious chicken cacciatore. A jam-packed, first-of-its-kind Dinner Table!  

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One Year Ago This Week: Are we still not food snobs? After a year, it's time to ask again.

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A Dinner Table Talks first! Cooking during the show. The cold weather got Joe jonesing for a beef stew so Aislynn gave him a big pile of produce to go in it. While the stew cooks, we talk about a bunch of women getting everything they want, rooster kites and windmills, eating out in Port Aransas (Grumbles) and Minecraft, Minecraft, Minecraft. Plus Aislynn can't remember anything about A Bugs Life.

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We start with our Christmas tree traditions and end with how creative expansion is blowing up the world's systems. Yep, it was quite a night around the Dinner Table. Add in an unexpected guest and we're recording during 'the nightcap period' of the night where Aislynn can 'say anything.' And she says plenty!

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We run through our amazing Thanksgiving week from start to finish including all the food we prepared and a challenge to create your very best Thanksgiving traditions by simply being you. Joe's buttermilk pie was a complete failure, we give a full report on our successful Farm Movie Night, Aislynn still serves the green to help the brown, and we make a delicious Roasted Poblano Chicken Soup.

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It's been an interesting week starting with a trip to San Antonio that didn't go according to any plan, into a HUGE Friendsgiving/housewarming party. A foodie event at our house with the best vibe, fire, music, friends and fun that you can imagine, and concluding with a CBD-infused multi-course dinner party from a great friend/chef.

Did we mention the fast track to get rabbits? Did we mention getting 10 new chickens? Did we mention Aislynn's classes, that her onions came in, that she had a local menu name a farm-to-table dish after her, and that Joe's planning the first farm movie night?

Yeah, it's been an interesting week!

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An escaping dog, a new robot vacuum cleaner, saying 'No,' and a chicken naming contest is just the beginning this week on a very introspective Dinner Table Talks. Aislynn's business is taking off and she's practicing NOvember while Joe has an emotional awakening at a funeral. We revisit how we want to be dealt with when we go one year after Aislynn said, 'I want you to dig me a hole and set me on fire," and that's when Joe put together the relationship with his father's memorial service and a funeral he attended this week. We are on a solar cycle of repeating behaviors!

Will Joe ever cook again (ignoring that he did)? Aislynn's mom to the rescue with some amazing tomato basil soup and grilled cheese sandwiches. A simple meal, sure, but that soup!...mmmmmmmm. No wonder Joe asked for the recipe.

 

Our move to the farm is complete after a marathon garage sale at the old house. Aislynn's pressure release valve goes off after her latest Long Lunch Club and the food was incredible. Tack on a visit to a new sushi restaurant, our thoughts on life since the 2020 election, gray in Joe's beard  and being just in time for the chicken sex, and you've got some Dinner Table Talks for the ages. 

It was Test Kitchen night for Aislynn's upcoming Long Lunch Club event and 'What a treat!' We talk about social media and the 'bitchery' that consumes most of it these days. Our first trip to a local Chinese restaurant blew our minds with the yellow pages-sized menu (with an 'American Chinese Food' section that made us laugh. Fainting goats, the history of Doritos, food as medicine and SO MUCH MORE!!!

Pull up a chair; we have a lot to talk about.

Aislynn says a thing at the very beginning and Joe gets defensive. THEN Joe loops back around to investigate that thing again. And that's just the start of a jam-packed Dinner Table Talk that includes another flood, pho, Aislynn's memories of 4-H Club, an overcooked pork leg, breaks in the food supply chain, a fall vegetable ratatouille and so much more!

We're leaning in, y'all! Our lifestyle is the show so forget ever hearing us justify talking about chickens (or anything else) ever again! Of course we're talking chickens...when we're kind of chicken house right now. Where are our eggplants? Why aren't there enough ribs to share? Why is Aislynn cooking more often? These are lifestyle questions and we answer them all along with pho straight from heaven, the movies that make us cry, selling tea and so much more.

Pull up a chair! We have a lot to talk about!

What a weird episode! Aislynn throws Joe off of his Yellow Curry talk by being honest about the Curry Challenge (or Curry Journey) thus far. Joe details the yellow curry prep, but they have a frank conversation about where this journey should go. Aislynn returns to the Farmers' Market she created to sell her produce and talks about the 'full circle' of it all.

Aislynn called Joe and gave him an earful...about seeds, Home Depot, and low-cost access to healthy, nutritious food. Hear a good old-fashioned Aislynn tirade. Nana made two meals, Joe remade Panang Curry for Aislynn's first Long Lunch Club, we pick up Vegetable Curry in Indian take out, the girls steal ice cream and we talk scary movies.

Pull up a chair! We have a lot to talk about.

Changes continue in our new life on the farm, but the great meals never stop. Pork Chops with Leeks in Mustard Sauce and Mourning Dove Stew were on the menu this week along with a chicken plan, new daily schedules, a new recording time, and double dongs.

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A super-sized, long and winding road awaits you this week at The Dinner Table! Moving is a transition, and we work through some of the transitions we're all going through while reflecting on the 'new' of the farm. The Curry Challenge continues with Crispy Curry Chicken Wings and Curry Fries which may have underwhelmed just because the kitchen is new and Joe's...well...transitioning into the new kitchen. We collected our chickens from the old house, lose one for a day, and then get a new rooster: Nimrod! Then it's rabbit holes all over the place with journeys into setting new energetic standards, posters on the wall, dress code inequality, wonderful memories of a dairy farm visit, collecting materials to build greenhouses, Joe's first visit to his new grocery store, and just about everything else.

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What a week! We moved to the farm (It's official)! We start a new food challenge! We settle in with our new neighbors (Aislynn's folks)! But through it all, we learn a ton and EAT GREAT FOOD! We discuss the move, the new place, settling in, Joe's declarative statements, Aislynn's new routine, socks on the doorknob, our two new Dinner Tables, and making a Panang Curry. Oh...AND alligator curry!!

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The first episode of season three finds Joe and Aislynn in the middle of their move out to the farm on the heels of a 'sanctuary violating' event that tests the table. One year after Aislynn wrote her 'My Garden is a Sanctuary' speech for TedX, she shares her thoughts on the how the thoughts have evolved and plans for the gardens at the farm. Joe promises that the first meal at the new house will be a curry as The Curry Challege begins.

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Uh oh! Our Season Two Finale is off to an odd start when a corrupted file meant we had to re-record it from scratch, and someone isn't happy about it. We remember the big events (The Texas Freezepocalypse), the hits (Grain-Free Pizza Challenge, dropping our filter) the misses, and what we're changing as we dream about Season Three.

Here's to many more seasons!

We scoot to Houston (dog in tow) for an amazing weekend of food, music, art, and dog fun, and we tell you ALL about it: AirBnbs, trees, and community planning, fancy dinners, belching, dancing in the lightning, carrot butter,  rockets lifting off, ghost malls and everything in between.

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Savannah's homecoming takes us to P.F. Changs for a big dinner and, from burning blue balls to uncomfortable flirting, we take you on our latest dining adventure. Joe's watching more movies, Aislynn brings back Backyard TV, and we talk about our support button.

Freaks, geeks, BrianLovesToRap, and much much more on a great big Dinner Table Talks.

Aislynn wakes up to an epiphany of sorts: It's all just a game. The world's on edge so it is a comfort to learn that it's all a game. We talk our personal gaming histories leading straight into Voidwalkers, Creatrixes, Mages, and more. Our exploration into our Myers-Briggs testes continue along with fish sauce, burnt arms, cleaning out garbage, and much, much more. 

Aislynn and Joe celebrate the first 100 episodes with a look back at how it started, how it's evolved, what we love, what we don't love so much, and where we're headed. 

Plus the latest Farm to Table dinner out at the farm.

Aislynn and Joe's weekend camping trip creates a ton of food to take along, erotic headlamps, homemade ding dongs and much, much more.

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Aislynn and Joe go horseback riding on the beach and that's just the beginning: Aislynn's been eating ceviche everywhere she goes and Joe talks about the first success and failure on his sugar fast. Joe talks about his fandom, obsession, and cold-turkey quitting of Howard Stern. Plus, a must-cook-at-home story about Calabazas con Pollo. The deep analysis of Joe continues as Season Two begins to wrap up. 

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It was only a matter of time before we discussed our sex life and a new TV show, "Sex Life," finally gets us there. We talk about how important communication with the kiddos and one another is about the good old s-e-x along with how interesting it is that sex (and poop) are both 'inappropriate' for polite dinner conversation. Joe talks about his recent decision to do a sugar fast over the next 21 days and other introspections. 

And then there's the food! Fancy Grab-and-Go Lunch food to be exact. Sandwiches, soups, and pesto pasta with squash! Oh my!

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We went to a new Teppanyaki restaurant, and, man, "do we have a lot to talk about." From the life-size Momoa Aquaman statue to the banging drums, everyone's going out again and making a lot of noise. Aislynn talks about her business today after we discussed it on the podcast one year ago this week. Throw in a little internet rage, shelling peas, instant Google, a larder, cucumber-dill soup, doggy-style activity and you got yourself an amazing Dinner Table Talk!

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On the one-year anniversary of our first 'Magical Mystery Tour' episode, we go on another trip. All aboard! From black-eyed peas to getting the feels about moving. There's a sub-par chicken pot pie, local chain restaurant history and thoughts, fried eggs with butter, two new stingers on the way and so much more.

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Slow-Smoked Brisket - Tandoori Chicken Wings - Cole Slaw - Summer Vegetable Curry - First Restaurant Jobs - Cast Iron Disaster - High on the Hog

Joe almost killed everyone after an overnight cast iron disaster, but every crisis is an opportunity. We slow-smoke a brisket and go slow and low into this S. Texas delicacy. We crash Lillie's new (first) job and take a walk down memory lane about all our first jobs. We reminisce about last year's chicken pot pie while noting all the new outdoor options around our city. We've done an episode about chicken wings and an episode on tandoori chicken. This week we do tandoori chicken wings plus a summer vegetable curry that is definitely going into the rotation.

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Broccoli, Cauliflower, Chicken Mac & Cheese - Planning a Weekend Getaway - It's Flooding!/The Weather of 2021 - Pre-Meal Anxiety - Pizza Temper Tantrum

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After a busy week of non-cooking, we finally return to the kitchen with our favorite family dish: Broccoli, Cauliflower, Chicken Mac & Cheese. But not before some more dining out anxiety from Joe and a pizza temper tantrum by Aislynn. We talk about some recent flooding and recap all the weird weather of the last year related to growing food. Since the country's moving around again, we continue planning our upcoming Houston weekend away and a plan begins to come into focus.

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Tex-Mex Squash Casserole - Cucumber and Tomato Salad - Taqueria Breakfast Orders - What's In Your Smoothie? - Aislynn's Ascension Celebration - Energetic Standards - Aislynn Has a Crush - Empaths

As he walked into this week's recording session, Aislynn offered Joe a smoothie which sparked the natural question, "What is in it?" Everything is the answer and Aislynn goes into detail about her exhaustive smoothing offerings. Fan feedback comes in concerning last week's 'psychoanalysis' and it's a reminder that anything goes at The Dinner Table. Last week's reminder that we made a Mexican squash casserole this time last year serves as reason to try it again this week...with beef. Aislynn details one of her favorites, a cucumber and tomato salad. Aislynn has a crush on Maye Musk, Elon's mom and goes into detail about calibrating to people that are living their best lives. This is a preface to the details of her upcoming Ascension 'Party' around a backyard fire, a safe space for a group of women to support and lift one another up. With all the kids back around the table, a taqueria breakfast is a must! If you live north of South San Antonio, you have our sympathies--that's a breakfast taco wasteland

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TableTopics Question:

A little Joe holdover. What's going on with 'The Missing Episode?'