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Dinner Table Talks

Dinner Table Talks

By Aislynn Campbell

A lifestyle and foodie podcast that you're going to fall in love with. Join Aislynn and friends at the dinner table where we discuss farm life, love, healing, food, gardening and just about anything else. Nothing is off limits at the dinner table where we connect with our community, friends and family in philosophical and life-enriching conversation.

Visit our website,, to find all of our social media where the conversations continue. And find more of Aislynn Campbell's adventures online at

Pull up a chair. We have a lot to talk about.
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Currently playing episode

3.45: I'd Like to Find My Purpose - Beef Fajitas with Avocado-Tomatillo Salsa

Dinner Table TalksJul 11, 2022

5.13 I Am About the Dance

5.13 I Am About the Dance

It's Just Aislynn

Nov 27, 202327:06
5.12 Mise en Place is French for Everything in It's Place

5.12 Mise en Place is French for Everything in It's Place

This week Aislynn welcomes long time friend and fan of the podcast Chef Harold Ramos to talk!

Nov 20, 202301:05:44
5.11 We Have to Raise Up Leaders

5.11 We Have to Raise Up Leaders

You have heard Aislynn talk about Tevin Gray, GROW local South Texas, the learning garden and so much about the development of the local food industry. Hear Aislynn and Tevin dive deep into the historical record and the friendship that built an infrastructure of leaders that could very well be an answer to even more prayers as we continue down our path into the future. Oh by the way...guess who the newest Executive Director of GROW Local South Texas is??

Nov 13, 202301:32:57
5.10 I Don't Need My Life To Burn Down Anymore to be Motivated

5.10 I Don't Need My Life To Burn Down Anymore to be Motivated

Dinner Guest Kaylynn Paxson and Aislynn meander around lots of conversation about being community driven leading women.

Dinner was Pumpkin Soup created on Chat GPT and Aislynn feels like she is really crafting her in kitchen skills with her seasonal growth into weekly 5 star farm to table meals!

Nov 06, 202301:04:44
5.9 I Was Born Under a Wandering Star

5.9 I Was Born Under a Wandering Star

Cecilia Hanna LaDeesse bringing her Crazy Good JuJu.

**Sauteed Swiss Chard with Mushrooms, Shrimp, Garlic, and Lemon**
- 1 bunch of Swiss chard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 8 oz shrimp, peeled and deveined

1. Wash the Swiss chard thoroughly and chop it into bite-sized pieces, separating the stems from the leaves.

2. Heat the olive oil in a large skillet or frying pan over medium heat.

3. Add the minced garlic and sauté for about 30 seconds or until fragrant.

4. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.

5. Push the mushrooms to one side of the pan and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.

6. Add the Swiss chard stems to the pan and cook for 2-3 minutes until they start to soften.

7. Add the Swiss chard leaves and cook for an additional 2-3 minutes until wilted.

8. Add the lemon zest and lemon juice, then season with salt and pepper to taste. Toss to combine.

9. Continue to cook for another 2-3 minutes until the chard is tender but still vibrant in color.

10. Remove from heat and serve hot.

This recipe now includes mushrooms and shrimp for added flavor and protein. Enjoy your delicious, dairy-free Swiss chard dish!

Random Question: If you found out a clothing brand you liked used child labor, would you stop buying that brand?
Oct 30, 202301:00:13
5.8 How Can I Get Out of the Traditional Tourist Traps

5.8 How Can I Get Out of the Traditional Tourist Traps

Aislynn welcomes to the Dinner Table this week's special guest Debra Scott-Brown sharing her Good Vibes.


1 large eggplant, cubed
1 cup okra, chopped
1 lb (450g) goat meat, cubed
1 cup plain coconut yogurt
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, chopped
2 teaspoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro leaves for garnish


Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add coriander powder, turmeric powder, chili powder, and garam masala. Stir well for a minute to toast the spices.

Add cubed goat meat to the pot and brown it on all sides.

Add chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala.

Add cubed eggplant and chopped okra. Stir gently to coat the vegetables with the spices.

If using a pressure cooker, add enough water to cover the meat and vegetables. Cook for about 20-25 minutes or until the meat is tender. If using a regular pot, you may need to simmer for a longer time, possibly an hour or more, until the meat is tender.

Once the meat and vegetables are cooked, check for seasoning and adjust salt and spices if needed.

In a separate bowl, whisk the coconut yogurt until smooth.

Gradually add the yogurt to the curry, stirring continuously. Warm the mixture gently for a few minutes. Do not let it boil.

Garnish with fresh cilantro leaves.

dairy-free, sugar-free, and grain-free pumpkin bread with banana:


1 cup pumpkin puree (unsweetened)
3 ripe bananas
4 large eggs
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup coconut oil (melted)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Optional: 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds)


Preheat your oven to 350°F (175°C) and grease a loaf pan. You can use coconut oil for greasing.

In a large mixing bowl, mash the ripe bananas. You can use a fork or a potato masher.

Add the pumpkin puree and mix well.

Add the eggs and melted coconut oil. Mix until well combined.

In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.

If you're adding nuts or seeds, fold them into the batter.

Pour the batter into the greased loaf pan.

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, slice and serve!

This week's Random Question got us on the naughty list!
WHat is your favorite cuss word?

Oct 23, 202357:56
5.7 As a Kid I Always Knew I Wanted to be an Artist

5.7 As a Kid I Always Knew I Wanted to be an Artist

Join us for a lively episode of Dinner Table Talks as host Aislynn welcomes the incredibly talented and witty community artist, muralist, and all-around creative force, Monica Marie Garcia. Their conversation unfolds like a captivating soap opera, touching on everything from farm life antics ("You can thank me"), the intricacies of rooster dynamics ("He'll end up in a group that cock fights, which technically is illegal in the United States. It's very inhumane."), to the heartwarming chaos of family gatherings ("You, me, your crazy tia, and then your uptight one"). Monica's infectious energy and passion for her craft shine through as she shares her journey from childhood dreams of being an artist to becoming a respected figure in the art scene. With humor and wisdom, Monica challenges the notion that artists should settle for less and encourages us all to support the hustle. Don't miss this episode that's bound to leave you both inspired and entertained. Sit back, relax, and join in the conversation!

AI Did it again!

4 boneless, skinless chicken breasts
1 bunch Malabar spinach leaves (washed and chopped)
1 cup fresh basil leaves (chopped)
1 cup quinoa
2 cups water or chicken broth
2 tablespoons olive oil
4 cloves garlic (minced)
Salt and pepper to taste


Prepare Quinoa:

Rinse quinoa under cold water.
In a medium saucepan, combine quinoa and water (or chicken broth).
Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Season Chicken:

Season both sides of the chicken breasts with salt and pepper.

Sear Chicken:

Heat olive oil in an oven-safe skillet over medium-high heat.
Add chicken breasts and sear for about 2-3 minutes per side until lightly golden.

Add Aromatics:

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Add Spinach and Basil:

Add chopped Malabar spinach and basil to the skillet. Sauté for another 2-3 minutes until wilted.


Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).


Plate the cooked quinoa and top with the chicken breasts, Malabar spinach, and basil mixture.

Enjoy your modified dish of Chicken Breasts with Malabar Spinach, Basil, and Quinoa! It's a nutritious and flavorful option that meets your dietary restrictions.

Random Question: Can you tell about a random act of kindness?
Oct 16, 202301:08:30
5.6 The Foster Care System and Adoption

5.6 The Foster Care System and Adoption

"A Journey of Healing: Experiencing Foster Care and Adoption with Kassandra Villareal"
This week, Aislynn welcomes Kassandra Villareal, a Local Parenting Coach with a Masters in Counseling, for an intimate conversation on healing from trauma. This episode delves into the deeply personal experiences of foster care and adoption, shedding light on the complexities of Adoption and Mother Wounds.
Trigger Warning: This episode contains discussions of sensitive topics, including mental, emotional, and sexual abuse, abandonment wounds, and the impact of the public school system on children's well-being. Please ensure you are in a comfortable space to engage with this conversation.

Recipes: Another Idea from AI for how to use Seasonal OVerflow of Abundance with special diet.

Okra and Ground Beef Stir-Fry:

1 pound ground beef
1 pound fresh okra, washed and sliced into rounds
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, sliced
2 tomatoes, chopped
2 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika (adjust for desired spiciness)
Salt and pepper to taste
Fresh cilantro leaves for garnish


Heat the olive oil in a large skillet or wok over medium-high heat.

Add the chopped onion and cook until it becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet and cook until it's browned and cooked through. Break it up with a spatula for even cooking.

Once the beef is cooked, add the cumin, coriander, turmeric, paprika, salt, and pepper. Stir well to coat the meat evenly with the spices.

Add the sliced okra and bell pepper to the skillet. Stir-fry for about 5-7 minutes until they start to soften but still maintain a slight crunch.

Finally, add the chopped tomatoes and continue to cook for another 2-3 minutes until the tomatoes have softened and incorporated with the other ingredients.

Taste and adjust the seasoning if needed.

Serve hot, garnished with fresh cilantro leaves.

This dish pairs well with rice or a gluten-free alternative like quinoa or cauliflower rice. Enjoy your dairy-free, wheat-free, corn-free okra and ground beef entrée!
Random Question: Do you learn more from winning or losing?
Oct 11, 202301:11:50
5.5 "I Don't Know What I Taught Those People I Was So High."

5.5 "I Don't Know What I Taught Those People I Was So High."

Episode 5.5 I Don't Know What I Taught Those People I Was So High

Welcome to another exciting episode of Dinner Table Talks! Joining me at the table this week is the fabulous Deidra Meyer-Hager, owner of Design Concepts Salon and Boutique, and you guessed it a Capricorn bestie. We're here to dive deep into some sizzling hot topics because, let's face it, I adore boss bitches!
This week, we've got an eclectic mix on the menu:

The daring escape attempt
My encounters with coral snakes, a wake-up call for sure!
The age-old question: Did you conquer the creature or let it be?
Exploring neuromuscular dysfunction and its implications
The mystery dweller inside that enigmatic hole
Getting precise with diagnostics, because accuracy matters
A choice: Will we harness this power for good or let it lead to our demise?
A gentle reminder: Don't let the door hit you on your way out!
Oops, did that slip out?
Nifty tricks to dodge phone conversations (because who enjoys them anyway?)
Confessions of an Earth allergy - it's a thing!
That time I mystified folks while soaring in the clouds
Embracing our introverted souls, a secret we share with the world
When I had to boldly declare my uniqueness, and the world quaked in fear
A flag beckoning me forward, a symbol of promise and adventure
Caught in the liminal space, riding the waves of tranquility before the tempest strikes

Tune in for a whirlwind of conversation that promises to be nothing short of spectacular. Join us as we navigate the twists and turns of life, from the quirky to the profound. Let's savor the calm before the storm, together!

Unanswered Questions: Do Coral Snakes live in families? What's the likelihood of snake bite? Where do they live?
Did Aislynn try using AI to find a recipe?

Recipe of the Week:
Thank you ChatGPT!
"Ground Beef and Swiss Chard Stuffed Bell Peppers" that meets your dietary restrictions:

4 large bell peppers
1 pound ground beef
1 bunch Swiss chard, stems removed and leaves chopped
1/2 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
Salt and pepper to taste


Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until fragrant and translucent.
Add ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
Once the beef is cooked, add chopped Swiss chard and basil to the skillet. Cook until the chard is wilted and tender. Season with salt and pepper to taste.
Stuff the hollowed-out bell peppers with the beef and chard mixture.
Place the stuffed peppers in a baking dish and cover with foil.
Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender.
Serve hot and enjoy!

This recipe avoids dairy, sugar, corn, and wheat. It's a flavorful dish that fits your dietary preferences. Enjoy!
Random Question: What do you do when you're homesick?
Oct 02, 202301:05:03
5.4 It's Not So Organized, It's Not So Neat

5.4 It's Not So Organized, It's Not So Neat

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

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.

Sep 25, 202301:05:49
5.3 You Know What? I'm Gonna Do What I Wanna Do

5.3 You Know What? I'm Gonna Do What I Wanna Do

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."
Sep 18, 202301:05:21
5.2 All The Things We Grew Up Eating

5.2 All The Things We Grew Up Eating

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."

Sep 11, 202301:01:15
5.1: Season Premiere - I've Considered Hypnotherapy for a Long Time

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

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!

Sep 04, 202301:05:31
4.52 Season Finale - Does Stress Give You Brain Damage?

4.52 Season Finale - Does Stress Give You Brain Damage?

IT'S THE SEASON FINALE and this week at the Dinner Table Aislynn welcomes Whitney Brown Wellness Practitioner - Agape Holistic Wellness

Get ready for a sizzling season finale of Dinner Table Talks, where sparks fly and flames roar. Join your host Aislynn as she ignites the conversation with a fiery welcome to the passionate and wise Whitney Brown from Agape Holistic Wellness.
As Aislynn sets the stage ablaze, she exclaims, "Has this been a hot and crazy season or what?" The heat is on as we roll into the new season of Aislynn, and that transition from August to September? Well, it's a beast.
"We're about to roll into the 5th season," and it's been a journey filled with surprises, heartache and self discovery.
In the cosmic realm, Aislynn and Whitney explore the celestial connections. Whitney's reminder that "If you only knew we're Sagittarius," strikes a chord. And Aislynn highlights her magnetic attraction between Sagittarius and Virgo. Just like a compelling road trip, "We can go on that traveling road trip that we need to go on," revealing the mysteries of existence.
As they transition from starry skies to personal stories, Aislynn shares the importance of knowing birth times for uncovering the secrets of Venus and love signs. She aptly notes, "You have to actually know the time you were born," akin to uncovering the elusive ingredients of a cherished recipe.
Whitney adds a dash of cosmic insight to the mix, pointing out that "Sagittarians are the lucky ones." With a twinkle in their eyes, they ponder if they're perhaps "God's favorites," a delightful blend of diverse elements forming the recipe of life.
The conversation takes a turn towards introspection, with Aislynn reminding herself to "Remember your magic, Aislynn." They delve into the realization that "I am my greatest asset," a vital truth often overlooked.
From laughter to contemplation, the hosts traverse the seasons of life. They share anecdotes like "August is the worst month," and the unforgettable tale of "a duck... a duck." Amidst nature's curious twists, "They became a thrupple and made 4 babies," showcasing the resilience of life itself.
The animal kingdom offers its own lessons. "I see life differently than most people," Aislynn muses, stressing the importance of staying in one's lane, "I stay in my lane." Amidst laughter and revelations, they highlight the symbiotic balance of life, "You fed it and it fed you," a connection mirroring the bonds they've forged.
As the episode unfolds, they acknowledge the wisdom gained from tossing ideas into the mix, "We throw a lot of shit at the wall." Aislynn's Sagittarius brain percolates with new possibilities, inspiring open, fiery conversations, "We can have these hard conversations in safe spaces," setting the stage for transformation.
Prepare for a dynamic, thought-provoking season finale that's set to ignite change and spark connections. Join Aislynn and Whitney as they create an unforgettable, blazing episode of Dinner Table Talks.
Unanswered Question: What do you call a group of Ducks? Whitney calls it like it is, "Once you go twack you never go back."
This Week's recipe:
Pot Roast -

Random Question of the week: What do you look for in friends?

Aug 28, 202358:26
4.51 Don't Send Me Hate Mail

4.51 Don't Send Me Hate Mail

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

Char mentioned a Crispy Broccoli with Nutritional Yeast. Here is that link:

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?

Aug 21, 202301:06:10
4.50 Something We Weren't Consciously Prepared For Yet
Aug 14, 202301:08:24
4.49 The Male is Different Than The Female

4.49 The Male is Different Than The Female

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! 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.


AIP/Paleo Chicken and Dumplings substitute Rabbit

Instant Pot Corn on the Cob

Random Question of the Week?

Do you cheat at games?

Aug 07, 202353:52
4.48 Learning to Recognize the Threads of Me

4.48 Learning to Recognize the Threads of Me

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?

Jul 31, 202356:12
4.47 We Can Make Our Own Booze

4.47 We Can Make Our Own Booze

- 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 Okra Salad Random Question of the Week What would you do to avoid fighting in a war you disagree with?

Jul 24, 202354:40
4.46 I Just Wanna Learn How to Make Coffee Bro
Jul 17, 202301:07:37
4.45 You Don't Have to Understand My Magic - Dinner Guest - Angela Schwengler
Jul 10, 202301:10:12
4.44 We Could Have Some Interesting Conversations - Dinner Guest - Juan Aldape

4.44 We Could Have Some Interesting Conversations - Dinner Guest - Juan Aldape

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

And the Random Question of the week:

Is it still doing good if it benefits you?

Jul 03, 202358:34
4.43 - Mine Was the Money Block - Sara Longoria

4.43 - Mine Was the Money Block - Sara Longoria

Every week the Dinner Table is offering up a new a delicious bite of table Talks. This week Aislynn welcomes Life Coach Sara Longoria to dinner and conversations at the table. And these two women can find every ounces of opportunity available to inspire. In today's world finding a niche that works for you isn't always about what your audience wants, but what do you want? Say what?! Yeah Aislynn and Sara dive into the stream of impossibilities. What can these two fantastic women create together over dinner in this world of opportunities to inspire our brothers and sisters? Money blocks, life coaching during the pandemic, are we the 1%, what did she say about hypemarketing and dopamine? Recipes Gising - Gising Provençal Baked Fish with Roasted Potatoes & Mushrooms Random Question - FROM THE DO NOT USE ON SHOW PILE...HUH? What makes you different than other people?
Jun 26, 202355:13
4.42 - He Knew He Was Dying - Guest Martha Heymann

4.42 - He Knew He Was Dying - Guest Martha Heymann

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

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

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

Jun 19, 202350:13
4.41 Me and My Family Are Going to Thrive - Dinner Guests - Krystle and Ryan Keller - Turkey Hollow Farms

4.41 Me and My Family Are Going to Thrive - Dinner Guests - Krystle and Ryan Keller - Turkey Hollow Farms

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!

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!

Jun 12, 202359:28
4.40 Oregano is the Answer to Everything - Dinner Guest - Sandy Fenner

4.40 Oregano is the Answer to Everything - Dinner Guest - Sandy Fenner

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

Jun 05, 202358:21
4.39 I Just Like to Hear Myself Talk - Dinner Guests - Chef Zelina Zamora and Emily Zoey

4.39 I Just Like to Hear Myself Talk - Dinner Guests - Chef Zelina Zamora and Emily Zoey

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?


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

May 29, 202342:59
4.38 Vicarious Post Traumatic Growth - Dinner Guests - Tim Tate, LPC

4.38 Vicarious Post Traumatic Growth - Dinner Guests - Tim Tate, LPC

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

Instant Pot for making fresh Butternut Squash for the Nomato Sauce

Random Question of the Week:

Who is the Funniest Person on TV?

May 22, 202348:13
4.37 It Brought Me Completely to My Knees - Dinner Guest - Brandi Kelley - The Sober Bartender

4.37 It Brought Me Completely to My Knees - Dinner Guest - Brandi Kelley - The Sober Bartender

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

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.

May 15, 202359:11
4.36 The Female Farmer Whooped Her - Dinner Guests - Chef Kelli Hughes and Echo Canales

4.36 The Female Farmer Whooped Her - Dinner Guests - Chef Kelli Hughes and Echo Canales

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.


Yogurt Curry Chicken Salad

Strawberry Mousse

Random Question

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

May 08, 202356:41
4.35 We Can Interrupt the "Normal"Flow - Dinner Guest - Cassie Vanecek - The Unhinged Homesteader
May 01, 202350:58
4.34 This Wasn't the Plan - Dinner Guests - Sean Sutherland and Dr. Kristin Knowlton - Empowered Wellness

4.34 This Wasn't the Plan - Dinner Guests - Sean Sutherland and Dr. Kristin Knowlton - Empowered Wellness

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.

Apr 24, 202350:54
4.33 Someone Clearly Isn't at the Dinner Table - Dinner Guest - Jennifer Thomas

4.33 Someone Clearly Isn't at the Dinner Table - Dinner Guest - Jennifer Thomas

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.

Apr 17, 202327:19
4.32: The Cost of Food

4.32: The Cost of Food

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?
Apr 10, 202352:47
4.31: A Gang of Roving Ducks

4.31: A Gang of Roving Ducks

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?
Apr 03, 202359:36
4.30: When The Walls Come Tumbling Down

4.30: When The Walls Come Tumbling Down

'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: AIP Cream of Celery Soup:

AIP Tzatziki:

Farm events:

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Mar 27, 202301:03:41
4.29: Regeneration is the Bridge to Healing

4.29: Regeneration is the Bridge to Healing

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?


AIP Onion Dip:

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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

Mar 20, 202301:04:47
4.28: I Don't Care If I Win, But I'm Not Losing

4.28: I Don't Care If I Win, But I'm Not Losing

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?


The Zach Bush Podcast we talked about:

Who is Zach Bush?:

AIP Coconut Milk Curry Soup:

AIP Yellow Curry Paste:

Turnip Greens and Pork: 

Mashed Turnips:

Farm events, Long Lunch Club, our Farm-to-Table Dinners:

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Mar 13, 202301:05:30
4.27 - Guest Ladonna Rocha, Doctor of Naturopathy Talks Autoimmune Disorders

4.27 - Guest Ladonna Rocha, Doctor of Naturopathy Talks Autoimmune Disorders

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?

AIP Mozzarella Cheese:

AIP Pizza Crust:

Mar 06, 202301:29:24
4.26: I'll Let You Have Your Tepee on My Boat - Joe's Top 5 Films of 2022

4.26: I'll Let You Have Your Tepee on My Boat - Joe's Top 5 Films of 2022

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?
Feb 27, 202358:46
4.25: I Wanted to be a Homeroom Mom - AIP Recipe Backlog

4.25: I Wanted to be a Homeroom Mom - AIP Recipe Backlog

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?

Feb 20, 202301:04:39
4.24: The Talk of a Gen X Household - New Orleans Road Trip 2023

4.24: The Talk of a Gen X Household - New Orleans Road Trip 2023

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?

Feb 13, 202301:08:23
4.23: A Torture-Free Podcast - AIP Diet III

4.23: A Torture-Free Podcast - AIP Diet III

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?
Feb 06, 202343:15
4.22: I'm Givin' It To Ya! - AIP Diet II

4.22: I'm Givin' It To Ya! - AIP Diet II

Our journey into the Autoimmune Protocol (AIP) Diet continues as Aislynn lists the acceptable foods, from kangaroo to leafy greens, that you can enjoy. We talk sex (chicken sex, that is), name our new duck, talk the recent nationwide egg laying slowdown, Joe gets a flat tire and so much more. Pull up a chair! We have a lot to talk about.

Unanswered Questions:

How do chickens have sex?
Do muscovy ducks migrate?

Random Question of the Week:

Did you ever cheat in school?
Jan 30, 202349:31
4.21: Going to the Grocery Store and Reading Every Single Label - AIP (Autoimmune Protocol) Diet

4.21: Going to the Grocery Store and Reading Every Single Label - AIP (Autoimmune Protocol) Diet

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
Jan 23, 202358:00
4.20: You Throw All These Puzzle Pieces Out There

4.20: You Throw All These Puzzle Pieces Out There

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?


Dairy-Free Broccoli Cheese Soup:

Jan 16, 202332:37
4.19: Finding a Therapist

4.19: Finding a Therapist

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?


Calabaza Con Pollo (Calabaza Squash and Chicken):

Jan 09, 202344:47
4.18: You Never Know When You're Going to Lose Somebody

4.18: You Never Know When You're Going to Lose Somebody

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?

--Consider donating to Lisa's daughters' GoFundMe campaign:
--The episode where we talk about Lisa's CBD-infused meal event:

Jan 02, 202345:18
4.17: I'm Going to Quit Buying Presents on Christmas

4.17: I'm Going to Quit Buying Presents on Christmas

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!

Dec 26, 202245:30
4.16: 'Rest in Peace' Is Not a Cliché

4.16: 'Rest in Peace' Is Not a Cliché

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!

Dec 19, 202201:00:27