A little Christmas treat from us to you! Something to get your teeth stuck into while you're wrapping your presents, stuffing your turkey or out for a walk.You may know that we're OG Yotam Ottolenghi superfans, having both worked at Ottolenghi before we set up our own place, so we've been dying to get him on the podcast since we started. If you don't know the Ottolenghi brand, then you've probably been living under a rock for the last 20 years: they have amazing delis and restaurants in London, era defining cookbook, a weekly recipe column in the Saturday Guardian and regularly contribute to the New York Times. Today we're joined by Yotam Ottolenghi, Noor Murad and Verena Lochmuller from the Ottolenghi Test Kitchen, another exciting part of the Ottolenghi empire! The Ottolenghi Test Kitchen was founded by Yotam and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables. We talked about how OTK came into being, what it's like to work in such a collaborative, creative environment, and of course we drooled over their latest cookbook, Extra Good Things.Pick up a copy of OTK Extra Good Things and OTK Shelf Love for Christmas! Available where all good books are sold.  With thanks to our guests Yotam Ottolenghi, Noor Murad and Verena Lochmuller.Don't forget to subscribe to the podcast if you've not already, and check out our back catalogue if you're new to the podcast, there are lots of juicy morsels to enjoy.With thanks to everyone who helps make this podcast happen:Producer: Miranda HinkleyAudio Engineers: John ScottTheme Tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.

A little Christmas treat from us to you! Something to get your teeth stuck into while you're wrapping your presents, stuffing your turkey or out for a walk.You may know that we're OG Yotam Ottolenghi superfans, having both worked at Ottolenghi before we set up our own place, so we've been dying to get him on the podcast since we started. If you don't know the Ottolenghi brand, then you've probably been living under a rock for the last 20 years: they have amazing delis and restaurants in London, era defining cookbook, a weekly recipe column in the Saturday Guardian and regularly contribute to the New York Times. Today we're joined by Yotam Ottolenghi, Noor Murad and Verena Lochmuller from the Ottolenghi Test Kitchen, another exciting part of the Ottolenghi empire! The Ottolenghi Test Kitchen was founded by Yotam and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables. We talked about how OTK came into being, what it's like to work in such a collaborative, creative environment, and of course we drooled over their latest cookbook, Extra Good Things.Pick up a copy of OTK Extra Good Things and OTK Shelf Love for Christmas! Available where all good books are sold. With thanks to our guests Yotam Ottolenghi, Noor Murad and Verena Lochmuller.Don't forget to subscribe to the podcast if you've not already, and check out our back catalogue if you're new to the podcast, there are lots of juicy morsels to enjoy.With thanks to everyone who helps make this podcast happen:Producer: Miranda HinkleyAudio Engineers: John ScottTheme Tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S11E01 A special OTK treat for you

Honey &amp; Co is 10 years old! We couldn't think of a better way to kick off our birthday celebrations than a special episode of Honey &amp; Co: The Food Sessions. Coming atcha.Join us, Sarit Packer and Itamar Srulovich, at home as we rustle up a classic Honey &amp; Co dish, talk about how the restaurant was born, catch up with our team, guests and friends about their memories of the last 10 years. You will laugh, you will cry, you will be amazed! We loved reminiscing and it was so special to read and listen to all the memories submitted by our customers from over the years.Thank you to everyone who sent us a voice message or a dm, an email or a story. We're so sorry we couldn't feature them all, we read every single one, we love them, it's been very special for us to read them and to help us remember and enjoy what we've done over the last 10 years.News! While some of you may know that we will be closing Honey &amp; Co on Warren Street at the end of April, we are so happy to announce today that we will be moving to Lamb's Conduit Street this Spring. We're not closing, just moving!Follow the new location build @HoneyAndCoBloomsbury on instagram.If you want early access to bookings you will need to be on our mailing list – sign up to our mailing list. With thanks to our guests Mirko D'Angelo, Rachael Gibbon, David Loyd and Lara Hamilton.Thanks to Laura Bartram-Pope, Hannah Geller, Briana Lebold and Sunny Kang for their audio messages, and to everyone who sent us a voice message, a dm or an email.Producer: Miranda HinkleyAudio Engineers: Paul Brogden &amp; John ScottTheme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.

Honey &amp; Co is 10 years old! We couldn't think of a better way to kick off our birthday celebrations than a special episode of Honey &amp; Co: The Food Sessions. Coming atcha.Join us, Sarit Packer and Itamar Srulovich, at home as we rustle up a classic Honey &amp; Co dish, talk about how the restaurant was born, catch up with our team, guests and friends about their memories of the last 10 years. You will laugh, you will cry, you will be amazed! We loved reminiscing and it was so special to read and listen to all the memories submitted by our customers from over the years.Thank you to everyone who sent us a voice message or a dm, an email or a story. We're so sorry we couldn't feature them all, we read every single one, we love them, it's been very special for us to read them and to help us remember and enjoy what we've done over the last 10 years.News! While some of you may know that we will be closing Honey &amp; Co on Warren Street at the end of April, we are so happy to announce today that we will be moving to Lamb's Conduit Street this Spring. We're not closing, just moving!Follow the new location build <a href="https://www.instagram.com/honeyandcobloomsbury/" rel="noopener noreferrer nofollow" target="_blank">@HoneyAndCoBloomsbury</a> on instagram.If you want early access to bookings you will need to be on our mailing list – <a href="https://honeyandco.us10.list-manage.com/subscribe/post?u=3ed50938577632ab98d961449&amp;id=043cc0b198" rel="noopener noreferrer nofollow" target="_blank">sign up to our mailing list. </a>With thanks to our guests Mirko D'Angelo, Rachael Gibbon, David Loyd and Lara Hamilton.Thanks to Laura Bartram-Pope, Hannah Geller, Briana Lebold and Sunny Kang for their audio messages, and to everyone who sent us a voice message, a dm or an email.Producer: Miranda HinkleyAudio Engineers: Paul Brogden &amp; John ScottTheme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S10SPECIAL 10 years of Honey & Co.

Coming soon! This year we're celebrating 10 years of Honey &amp; Co and we're going to kick off celebrations with a special episode of Honey &amp; Co: The Food Sessions. We will hear from staff, guests, friends and lots of you, too! We will laugh, we will cry and we will share some very exciting news. Tune in next week for our 10 Years of Honey &amp; Co Special episode!With thanks to:Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.

Coming soon! This year we're celebrating 10 years of Honey &amp; Co and we're going to kick off celebrations with a special episode of Honey &amp; Co: The Food Sessions. We will hear from staff, guests, friends and lots of you, too! We will laugh, we will cry and we will share some very exciting news. Tune in next week for our 10 Years of Honey &amp; Co Special episode!With thanks to:Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S10 is coming! 10 years of Honey & Co.

 Today on Honey &amp; Co: The Food Sessions we're joined by queen of sugar, Ravneet Gill.  Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk.  We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji!  Follow Ravneet on instagram: @ravneeteats Get a signed copy of Sugar I Love You With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Today on Honey &amp; Co: The Food Sessions we're joined by queen of sugar, Ravneet Gill. Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk. We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji!  Follow Ravneet on instagram: <a href="https://www.instagram.com/ravneeteats/?hl=en" rel="noopener nofollow" target="_blank">@ravneeteats</a> Get a signed copy of <a href="https://shop.honeyandco.co.uk/collections/books/products/ravneet-gill-sugar-i-love-you" rel="noopener nofollow" target="_blank">Sugar I Love You</a> With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E07 Sugar I Love You with Ravneet Gill

Caroline Eden

Today on Honey &amp; Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to  Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the  practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline!  Follow Caroline on instagram: @edentravels Get a copy of Red Sands With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Today on Honey &amp; Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to  Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the  practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline!  Follow Caroline on instagram: <a href="https://www.instagram.com/edentravels/?hl=en" rel="noopener nofollow" target="_blank">@edentravels</a> Get a copy of <a href="https://shop.honeyandco.co.uk/collections/books/products/caroline-eden-red-sands" rel="noopener nofollow" target="_blank">Red Sands</a> With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E06 Red Sands with Caroline Eden

Chetna Makan

Today on Honey &amp; Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her.  We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??' Follow Chetna on instagram: @chetnamakan Get a copy of Chetna's 30-Minute Indian  With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Today on Honey &amp; Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her.  We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??' Follow Chetna on instagram: <a href="https://www.instagram.com/chetnamakan/?hl=en" rel="noopener nofollow" target="_blank">@chetnamakan</a> Get a copy of Chetna's 30-Minute Indian  With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E05 Chetna Makan

Sami Tamimi

Tara Wigley

Today on Honey &amp; Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They’re both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara’s spreadsheet to Sami’s relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami’s dad's famous eggs, tahini swirls, and the shawarma filo pie. Get a copy of Falastin from our shop Honey &amp; Spice. Follow Sami and Tara on instagram: @tara.wigley  @sami_tamimi - With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Today on Honey &amp; Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They’re both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara’s spreadsheet to Sami’s relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami’s dad's famous eggs, tahini swirls, and the shawarma filo pie. Get a copy of <a href="https://shop.honeyandco.co.uk/collections/books/products/falastin" rel="noopener nofollow" target="_blank">Falastin</a> from our shop <a href="https://shop.honeyandco.co.uk/collections/books/products/falastin" rel="noopener nofollow" target="_blank">Honey &amp; Spice.</a> Follow Sami and Tara on instagram: <a href="https://www.instagram.com/tara.wigley/" rel="noopener nofollow" target="_blank">@tara.wigley </a> <a href="https://www.instagram.com/sami_tamimi/" rel="noopener nofollow" target="_blank">@sami_tamimi</a> - With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E04 Sami Tamimi & Tara Wigley

Renee Erickson

Our guest this week on Honey &amp; Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington. Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer. Enjoy!  Follow Renee: @chefreneeerickson Get a copy of Getaway --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Our guest this week on Honey &amp; Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington. Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer. Enjoy!  Follow Renee: @chefreneeerickson Get a copy of Getaway --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E03 Renee Erickson

Welcome back to our podcast Honey &amp; Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.  Enjoy!  Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Welcome back to our podcast Honey &amp; Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.  Enjoy!  Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E02 Trine Hahnemann

Jake Cohen

Welcome back to our podcast Honey &amp; Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did.  Order a copy of JEW-ISH from us at Honey &amp; Spice, or wherever good books are sold.  --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See acast.com/privacy for more information.

Welcome back to our podcast Honey &amp; Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did.  Order a copy of JEW-ISH from us <a href="https://shop.honeyandco.co.uk/collections/books/products/jake-cohen-jew-ish" rel="noopener nofollow" target="_blank">at Honey &amp; Spice</a>, or wherever good books are sold.  --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden &amp; John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S09E01 JEW-ISH with Jake Cohen

Award-winning podcast from husband-and-wife chef-duo, Sarit Packer &amp; Itamar Srulovich of Honey &amp; Co restaurant, London.The pair chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.Podcast of the Year 2021, Fortnum &amp; Mason Awards 2021 Hosted on Acast. See acast.com/privacy for more information.

I was super lucky to stay at an air bnb in London in the same building as Honey &amp; Co. We arrived into London famished and went there for a delicious lunch and enjoyed watching the restaurant start serving afternoon tea. When I heard they had a podcast I signed up right away. It has introduced me to so many wonderful people passionate about food, food production, cooking, and living their life with passion. I look forward to it every week. Very inspirational. Thank you so much.

Obsessed!

Your cookbook was given to me as a gift. It brings me such inspiration!  I have been cooking most of my life for family and I get a bit un creative. Your book, and now your fascinating and friendly podcasts have put a kick in my culinary step. Thank you!!

Interesting and educational

Award-winning podcast from husband-and-wife chef-duo, Sarit Packer &amp; Itamar Srulovich of Honey &amp; Co restaurant, London.The pair chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.Podcast of the Year 2021, Fortnum &amp; Mason Awards 2021 Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Honey & Co: The Food Sessions

Alison Roman

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more! Hosted on Acast. See acast.com/privacy for more information.

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more! Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S06E06 Nothing Fancy with Alison Roman

Laura Jackson

Alice Levine

This week we’re joined by the dynamic duo, Laura Jackson and Alice Levine. The TV and radio presenters met at a jumble sale a few years ago. They really hit it off and started running supper clubs together. Their events quickly became London’s hottest dinner party. The girls have written the rulebook to end all rulebooks on entertaining in your own home, Round to Ours. Listen if you want to know the ultimate tips for having people ‘round to yours’, how to keep an eclectic mix of guests dining long into the night and what happens when you put the dirty dancing soundtrack on at a dinner party… Hosted on Acast. See acast.com/privacy for more information.

This week we’re joined by the dynamic duo, Laura Jackson and Alice Levine. The TV and radio presenters met at a jumble sale a few years ago. They really hit it off and started running supper clubs together. Their events quickly became London’s hottest dinner party. The girls have written the rulebook to end all rulebooks on entertaining in your own home, Round to Ours. Listen if you want to know the ultimate tips for having people ‘round to yours’, how to keep an eclectic mix of guests dining long into the night and what happens when you put the dirty dancing soundtrack on at a dinner party… Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S01E04 Laura Jackson and Alice Levine

Sabrina Ghayour

We can’t think of anything better than cooking up a feast with Sabrina Ghayour, the queen of simple and flavourful Middle-Eastern cooking! She joined us to talk about her new book, Feasts, which features tailored menus and dozens of recipes for celebrations and occasions with family and friends. We learn all about her debut £2.50 supper club, boil-in-the-bag rice memories and what it's like to be a crisp aficionado... Hosted on Acast. See acast.com/privacy for more information.

We can’t think of anything better than cooking up a feast with Sabrina Ghayour, the queen of simple and flavourful Middle-Eastern cooking! She joined us to talk about her new book, Feasts, which features tailored menus and dozens of recipes for celebrations and occasions with family and friends. We learn all about her debut £2.50 supper club, boil-in-the-bag rice memories and what it's like to be a crisp aficionado... Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E04 Sabrina Ghayour

Chetna Makan was a semi-finalist on series 5 of The Great British Bake Off, wowing the judges and the audience with her advance techniques and use of complex flavours. Since the Bake Off she has been extremely busy. She came to Honey &amp; Spice to talk about her newest book Chai, Chaat &amp; Chutney, a journey through the street foods of India. Chetna talks to us about the differences between the street food of Mumbai, Kolkata, Delhi and Chennai, how she has taken inspiration from the dishes and created delicious recipes and what it was like to be a contestant on the country's favourite baking show. Hosted on Acast. See acast.com/privacy for more information.

Chetna Makan was a semi-finalist on series 5 of The Great British Bake Off, wowing the judges and the audience with her advance techniques and use of complex flavours. Since the Bake Off she has been extremely busy. She came to Honey &amp; Spice to talk about her newest book Chai, Chaat &amp; Chutney, a journey through the street foods of India. Chetna talks to us about the differences between the street food of Mumbai, Kolkata, Delhi and Chennai, how she has taken inspiration from the dishes and created delicious recipes and what it was like to be a contestant on the country's favourite baking show. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S01E06 Chetna Makan from The Great British Bake Off

Annie Gray

Dr. Annie Gray is a food historian, cook, broadcaster and author. She often appears on BBC Radio 4's The Kitchen Cabinet as their resident food historian. She came to Honey &amp; Spice to tell us all about her latest book, The Greedy Queen, part culinary-biography, part-gastronomic exploration of Queen Victoria. Annie tells us all about her deliciously varied career, Queen Victoria's complex relationship with food and the most extravagant dishes eaten at the monarch's famous banquets. Hosted on Acast. See acast.com/privacy for more information.

Dr. Annie Gray is a food historian, cook, broadcaster and author. She often appears on BBC Radio 4's The Kitchen Cabinet as their resident food historian. She came to Honey &amp; Spice to tell us all about her latest book, The Greedy Queen, part culinary-biography, part-gastronomic exploration of Queen Victoria. Annie tells us all about her deliciously varied career, Queen Victoria's complex relationship with food and the most extravagant dishes eaten at the monarch's famous banquets. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S01E07 The Greedy Queen with Dr. Annie Gray

Olia Hercules

Olia Hercules was born in the south of Ukraine. After studying and working as a journalist in the UK, she retrained as a chef at Leiths. Olia visited us earlier this year talk about her first book Mamushka, a personal journey that celebrates her family recipes from Ukraine and across eastern Europe. This time she visited us to chat about her new cookbook Kaukasis - a culinary journey through Georgia, Azerbaijan and beyond. Olia explains how the Soviet Union affected the cuisine of the region, her eventful research trip and how to cook this food at home.  Hosted on Acast. See acast.com/privacy for more information.

Olia Hercules was born in the south of Ukraine. After studying and working as a journalist in the UK, she retrained as a chef at Leiths. Olia visited us earlier this year talk about her first book Mamushka, a personal journey that celebrates her family recipes from Ukraine and across eastern Europe. This time she visited us to chat about her new cookbook Kaukasis - a culinary journey through Georgia, Azerbaijan and beyond. Olia explains how the Soviet Union affected the cuisine of the region, her eventful research trip and how to cook this food at home.  Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S02E01 Kaukasis with Olia Hercules

Reem Kassis

Reem Kassis left Jerusalem for the US at the age of 17, gained four graduate degrees and set her sights firmly on a stellar business career. She promised herself she would never end up in the kitchen like previous generations of women in her family, yet Reem found herself appreciating the simple pleasures of cooking for and feeding the people you love. She came to talk to us about her debut cookbook The Palestinian Table, how to define Palestinian food and how to make the best Baba Ghanouj. Hosted on Acast. See acast.com/privacy for more information.

Reem Kassis left Jerusalem for the US at the age of 17, gained four graduate degrees and set her sights firmly on a stellar business career. She promised herself she would never end up in the kitchen like previous generations of women in her family, yet Reem found herself appreciating the simple pleasures of cooking for and feeding the people you love. She came to talk to us about her debut cookbook The Palestinian Table, how to define Palestinian food and how to make the best Baba Ghanouj. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E03 The Palestinian Table with Reem Kassis

Michael Rakowitz

Michael Rakowitz, Iraqi-American artist of Fourth Plinth commission 'The Invisible Enemy Should Not Exist' and author of upcoming cookbook A House With A Date Palm Will Never Starve, to be released in the summer of 2019. Rakowitz’s Lamassu is made from empty tins of Iraqi date syrup, alluding to the fact that historical monuments are not the only thing destroyed by war; they also decimate local economies, including the industry for date syrup which collapsed as a result of the war.  A House With A Date Palm Will Never Starve by Michael Rakowitz is out June 2019, published by Plinth Instagram: @PlinthUk Twitter: @PlinthUkArt Hosted on Acast. See acast.com/privacy for more information.

Michael Rakowitz, Iraqi-American artist of Fourth Plinth commission 'The Invisible Enemy Should Not Exist' and author of upcoming cookbook A House With A Date Palm Will Never Starve, to be released in the summer of 2019. Rakowitz’s Lamassu is made from empty tins of Iraqi date syrup, alluding to the fact that historical monuments are not the only thing destroyed by war; they also decimate local economies, including the industry for date syrup which collapsed as a result of the war.  A House With A Date Palm Will Never Starve by Michael Rakowitz is out June 2019, published by Plinth Instagram: <a href="https://www.instagram.com/plinthuk/" rel="noopener noreferrer nofollow" target="_blank">@PlinthUk</a> Twitter: <a href="https://twitter.com/PlinthUKart" rel="noopener noreferrer nofollow" target="_blank">@PlinthUkArt</a> Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S04E11 Michael Rakowitz

In series 5 of Honey &amp; Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking all things fruit and veg! Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets. Hosted on Acast. See acast.com/privacy for more information.

In series 5 of Honey &amp; Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking all things fruit and veg! Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S05E07 Fruit and Veg with Riverford's Guy Singh-Watson

This week we're talking to Ben Mackinnon of E5 Bakehouse all about bread, flour and ancient grains as part of our Makers, Growers and Producers season. Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread. Hosted on Acast. See acast.com/privacy for more information.

This week we're talking to Ben Mackinnon of E5 Bakehouse all about bread, flour and ancient grains as part of our Makers, Growers and Producers season. Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S05E06 Flour and Ancient Grains with E5 Bakehouse

Allan Jenkins

Allan Jenkins, Editor of the Observer Food Monthly, came to Honey and Spice to tell us about his new book, Plot 29: A Memoir. The book is an engaging, special and very personal account of Allan’s childhood in 1960s Plymouth when he and his brother were rescued from their care home and fostered by an elderly couple. Allan is interviewed by our own Sarit Packer about how he came to write this memoir, why he grows plants from seed and the joy to be found in sharing food and flowers with people you love. Hosted on Acast. See acast.com/privacy for more information.

Allan Jenkins, Editor of the Observer Food Monthly, came to Honey and Spice to tell us about his new book, Plot 29: A Memoir. The book is an engaging, special and very personal account of Allan’s childhood in 1960s Plymouth when he and his brother were rescued from their care home and fostered by an elderly couple. Allan is interviewed by our own Sarit Packer about how he came to write this memoir, why he grows plants from seed and the joy to be found in sharing food and flowers with people you love. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S01E03 Allan Jenkins of The Observer Food Monthly

Episode 1 of a mini-series in partnership with the V&amp;A to celebrate their fantastic new exhibition, FOOD: Bigger than the Plate. The exhibition looks at how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food. Sarit and Itamar chat with curators Catherine Flood and May Rosenthal Sloan and meet some of the exhibitors. We'll be hosting live podcast recordings at the V&amp;A on 25th June and 29th July. Get tickets: vam.ac.uk/whatson Hosted on Acast. See acast.com/privacy for more information.

Episode 1 of a mini-series in partnership with the V&amp;A to celebrate their fantastic new exhibition, FOOD: Bigger than the Plate. The exhibition looks at how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food. Sarit and Itamar chat with curators Catherine Flood and May Rosenthal Sloan and meet some of the exhibitors. We'll be hosting live podcast recordings at the V&amp;A on 25th June and 29th July. Get tickets: <a href="http://vam.ac.uk/whatson" rel="nofollow" target="_blank">vam.ac.uk/whatson</a> Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

V&A Special - Ep1 - FOOD: Bigger than the Plate

It’s not often that you get to meet a living legend: Fabrizia Lanza’s cookery school in Sicily is a food lover’s mecca. Fabrizia’s family have been in Sicily for centuries and through their school and farm they preserve knowledge and flavours passed down through the generations. We talked about preserving food and preserving traditions, drank Sicilian wine and cooked some of Fabrizia’s amazing food for everyone who came. Hosted on Acast. See acast.com/privacy for more information.

It’s not often that you get to meet a living legend: Fabrizia Lanza’s cookery school in Sicily is a food lover’s mecca. Fabrizia’s family have been in Sicily for centuries and through their school and farm they preserve knowledge and flavours passed down through the generations. We talked about preserving food and preserving traditions, drank Sicilian wine and cooked some of Fabrizia’s amazing food for everyone who came. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E11 Fabrizia Lanza

Rosie Sykes

Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper – one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV. In The Sunday Night Book Rosie shares how to make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. All the recipes in the book are simple and make clever use of store cupboard staples and leftovers. Rosie came to talk to us about cooking in small, high-stakes, destination restaurants in the British countryside with the likes of Joyce Molyneux, how she ended up recipe testing for Delia Smith and why it’s ok to drink cocktails on a Sunday night.   Hosted on Acast. See acast.com/privacy for more information.

Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper – one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV. In The Sunday Night Book Rosie shares how to make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. All the recipes in the book are simple and make clever use of store cupboard staples and leftovers. Rosie came to talk to us about cooking in small, high-stakes, destination restaurants in the British countryside with the likes of Joyce Molyneux, how she ended up recipe testing for Delia Smith and why it’s ok to drink cocktails on a Sunday night.   Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E01 Rosie Sykes

Signe Johansen

Signe is a Norwegian-American cook and the author of How to Hygge and Scandilicious. She joined us to talk about her latest book Solo: The Joy of Cooking for One. Celebrating the joy of self-reliance and self-sufficiency, the book is all about becoming more selfish in the kitchen and is full of recipes for happy solo cooking. From uncomplicated no-cook fast food to one-pot dishes that will transform your daily routine. We talked at length about the perfect fish finger sandwich, how to shop for solo dishes and how much dill is too much dill. Hosted on Acast. See acast.com/privacy for more information.

Signe is a Norwegian-American cook and the author of How to Hygge and Scandilicious. She joined us to talk about her latest book Solo: The Joy of Cooking for One. Celebrating the joy of self-reliance and self-sufficiency, the book is all about becoming more selfish in the kitchen and is full of recipes for happy solo cooking. From uncomplicated no-cook fast food to one-pot dishes that will transform your daily routine. We talked at length about the perfect fish finger sandwich, how to shop for solo dishes and how much dill is too much dill. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E08 Solo with Signe Johansen

Nik Sharma

Nik is a writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. We chatted to him after a special event cooked by us from Nik’s book – Season: Big Flavours, Beautiful Food. Nik's recipes take a journey all the way from India by way of the American South to California. He talked to us about his childhood food in India, how he uses his scientific skills in cooking and why he took basmati rice to his in-laws' house.   Hosted on Acast. See acast.com/privacy for more information.

Nik is a writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. We chatted to him after a special event cooked by us from Nik’s book – Season: Big Flavours, Beautiful Food. Nik's recipes take a journey all the way from India by way of the American South to California. He talked to us about his childhood food in India, how he uses his scientific skills in cooking and why he took basmati rice to his in-laws' house. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S04E09 A Brown Table with Nik Sharma

Niki Segnit

Niki’s first book The Flavour Thesaurus, published in 2011, examines why one flavour works with another and looks at how to pair your ingredients from traditional combinations such as pork &amp; apple and interesting but unlikely-sounding couples. Niki’s inspiring new book, Lateral Cooking, grew out of the experiments with flavour combinations that went into her bestselling debut. We spoke to her about her path into food writing, how she developed the categories and her no-churn lemon ice cream Hosted on Acast. See acast.com/privacy for more information.

Niki’s first book The Flavour Thesaurus, published in 2011, examines why one flavour works with another and looks at how to pair your ingredients from traditional combinations such as pork &amp; apple and interesting but unlikely-sounding couples. Niki’s inspiring new book, Lateral Cooking, grew out of the experiments with flavour combinations that went into her bestselling debut. We spoke to her about her path into food writing, how she developed the categories and her no-churn lemon ice cream Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S04E08 Lateral Cooking with Niki Segnit

In a small converted greengrocers in South London (her ice cream shed), Kitty Travers patiently creates an array of iced delights – fresh ice creams that taste of the real, whole fruits; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Kitty came to talk to us about how she fell in love with making ice cream and her new book, La Grotta Ices, containing over 100 inventive flavours of real ice cream, sorbet and granita. Hosted on Acast. See acast.com/privacy for more information.

In a small converted greengrocers in South London (her ice cream shed), Kitty Travers patiently creates an array of iced delights – fresh ice creams that taste of the real, whole fruits; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Kitty came to talk to us about how she fell in love with making ice cream and her new book, La Grotta Ices, containing over 100 inventive flavours of real ice cream, sorbet and granita. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S03E10 Kitty Travers of La Grotta Ices

In series 5 of Honey &amp; Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking coffee. Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson &amp; Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey &amp; Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us. Hosted on Acast. See acast.com/privacy for more information.

In series 5 of Honey &amp; Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking coffee. Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson &amp; Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey &amp; Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S05E04 Coffee with Climpson & Sons

Tim Anderson

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011 and his epic Japanese soul-food restaurant, Nanban, opened in 2015 in Brixton. We talk to Tim about his new book Tokyo Stories and seemingly endless food offerings of Tokyo on every level... Hosted on Acast. See acast.com/privacy for more information.

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011 and his epic Japanese soul-food restaurant, Nanban, opened in 2015 in Brixton. We talk to Tim about his new book Tokyo Stories and seemingly endless food offerings of Tokyo on every level... Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

S06E01 Tokyo Stories with Tim Anderson

The best podcast episodes on physical health. Episodes talk about your diet, sleep, exercise and all the things that people do to improve their physical health and live a healthier life. This topic is for everyone, with applications in all of our everyday lives. Add episodes you're interested into your queue below!

Best Episodes on Physical Health & Your Body

What is this?
1 quote, 3 ideas & 1 question from a carefully curated podcast episode.
Every Monday & Wednesday.

Want a 3rd insight and episode every week? Email me at curation@owltail.com.