Dinner Table Talks

Aislynn welcomes to the Dinner Table Clifton Pope Health Fitness Wealth Business Wellness Coach. Clifton and Aislynn get into the nitty gritty of their predictions for the ploycrisis era as Aislynn calls it. Shrimp Tacos with Gourmet Faye's Corn Tortillas and Gulf Shrimp --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

It's Just Aislynn talks about turning 45, her hiking and camping adventures, intentional communities and of course new interesting philosophical ideas are surfacing! Camp Style Chicken Soup Camp Style Breakfast Random Question of the Week? Would you turn your children in if they created a crime? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Aislynn welcomes Raven Raines the Coastal Bend Homesteader to the Dinner Table. And they have officially begun dating online. The Conversations at the Dinner Table this week get a bit intense...WARNING...TALK OF SUICIDE. We also use curse words, talk about the nut balls on Tik Tok and Recovery, Homesteading, Austin getting invaded by the LA Douche Bags, radical remission and exchange a lot of good vibes. Seasonal Chicken Soup with Squash Jalapenos and Cilantro. Too much talk to even need to pull a random question this week. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

It's Just Aislynn --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

This week Aislynn welcomes long time friend and fan of the podcast Chef Harold Ramos to talk! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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?? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Cecilia Hanna LaDeesse bringing her Crazy Good JuJu. Recipe: **Sauteed Swiss Chard with Mushrooms, Shrimp, Garlic, and Lemon** **Ingredients:** - 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 **Instructions:** 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? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Aislynn welcomes to the Dinner Table this week's special guest Debra Scott-Brown sharing her Good Vibes. Recipe: Ingredients: 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 Instructions: 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: Ingredients: 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) Instructions: 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? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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 Instructions: 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. Bake: 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). Serve: 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? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

"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: Ingredients: 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 Instructions: 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? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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: Ingredients: 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 Instructions: 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? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

This week on the Dinner Table Talk podcast, your host Aislynn Campbell is joined by the incomparable Michael Green, who has been voted Best Bartender in the Coastal Bend an impressive five times! Michael, an expert craftsman, brings a unique perspective to the table, and our conversation unfolds with a grace that is truly special. In stark contrast to last week's episode, this week's discussion moves at a more leisurely pace. So, take a moment to slow down, like you're easing a Porsche through a tranquil garden. Michael, a devoted gardener, and Aislynn delve deep into the rich, nurturing soil to explore a variety of topics. Whether you have a passion for gardening, an appreciation for philosophical literature, or enjoy the atmosphere of a bar without necessarily partaking in alcohol, this Dinner Table Talk is sure to captivate you. And for those who savor fine craft cocktails while out on the town, you're in for a treat! This episode will undoubtedly leave you eager to learn even more about our engaging host and her fascinating guest. This week's recipe: Italian Beef and Basil Stew https://kalynskitchen.com/paleo-italian-beef-stew/#mv-creation-259-jtr Random Question: What is the most embarrassing thing you've ever witnessed? As you can imagine a bartender has a great story and well Aislynn never seems to disappoint with horrifically embarrassing stories to tell..on herself. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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: --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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: 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! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

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." https://www.wideopenspaces.com/what-is-a-group-of-ducks-called/ This Week's recipe: Pot Roast - https://realsimplegood.com/instant-pot-pot-roast/ Random Question of the week: What do you look for in friends? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Episode 4.51 with Dinner Guest Char Roberts Wellness Coach This epsiode you will hear Aislynn rolling in laughter and truly cutting u with a dear friend at the dinner table, because Char is hilarious but amazingly talented and wise! I was so grateful to welcome her to the farm this week for Dinner Table Talks. I am trying something new this week that may carry over as a Season 5 thing... Every week I scour the content of the epsidoe for a title...each week the tital is a direct quote from the podcast. I hope these titles present themselves as not only catching but somewhat inclusive of what we talk about in the episode. So i thought... what better way to use them than in the show notes! So you basically get the cliff notes...LOL Check it out: Hashing it out man You were there for one of the scenes I'm going to try to keep us out of explicit...chiggers Chiggers in Arkansas man I look like I have a venereal disease Red dirt road up the mountain in the Ozarks There's no money in Broccoli Vow that what you're saying is the truth I didn't know what I was doing or where I was going Predictions are limited You can't actually make predictions Hence, altering the course just by speaking it I've done the work to be prepared Let me go buy some more things to make me happy What the hell is she talking about Red faces wine stained Don't send me hate mail I'm still busy cooking and cleaning How was it raised what was it fed. Things like omega 3s and omega 6s Omega 6 is actually highly inflammatory If you know you don't have to refrigerate eggs I gained 10 pounds Traveling down the road eating some breakfast Tacos I'm about to have roommates Everyone wanted to share I saw 12 states in 12 days You were so organized. What makes you think you're going to need 20 rolls of toilet paper A strange bowel thing happening while I'm on the road That waste hurt me I was having flashbacks of toiletbpaper shortages I believe that my mind tells my body what to do I believe in that 100% We gotta stop the conditioning Our body does what our mind tells it to do It depends on where I'm working Learning to say no I'm not a rule follower at all You're 10 toes down, watch out for this chiggers though I'm going to bloom where I am planted I don't really care what anybody things about what I'm doing Open up All of the faucets Continuing to put one foot forward not knowing some days if I'm going to make it But never ever give up Everything your grand daddy did you can't do anymore Then after I spoil all your grand ideas That mindset is not a part of what creates my value system I'm going to give you information but you have to do something with it. Don't be afraid to ask for help This week's Recipes: Dairy Free Chicken Alfredo Spaghetti Squash https://getinspiredeveryday.com/food/dairy-free-chicken-alfredo-spaghetti-squash/#tasty-recipes-18631-jump-target Char mentioned a Crispy Broccoli with Nutritional Yeast. Here is that link: https://www.theroastedroot.net/crispy-vegan-cheesy-roasted-broccoli/?fbclid=IwAR1Vnq2lKIC7bGSGyp_1j0QKAPlPwtV33N4t3khhUFxdUNc31cvP_DuKoVI_aem_AcHqt2TvjhDHfOl_3jzy4KOBQVeAnLy3cj03ATtuzB31qgnGv3R05DB2Q_KsvbAjmGc&mibextid=Zxz2cZ Random Question of The Week: If a Coworker Needed to Leave Early and Asked you to Punch their Card for Them, Would You Do it? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

This week's Dinner Guest Rick Gomez - Owner of Rick Gomez Properties SOOO there is a little bit of sound quality issue at the beginning of this episode but we promise it gets better! Hang in there because this episode is FULL of interesting topics to debate! Some of you may already new an Dinner table talk with Aislynn Campbell and Rick Gomez is sure to be full of hot topics! We discuss the movie Oppenheimer...we to be honest we discuss the story of Oppenheimer much more than the movie! Facebook, content creation and public perception. Politics and running for office...is Aislynn finally labeling her politics? We are both avid readers and discuss some interesting books and why we love to read philosophy. ADHD and Autism, the American school system and laws based on the lowest common denominator are almost as firey a topic as how we are handling the the first generation born into technology and you can imagine we even talked about AI. And the subject of limited government comes up in the random question of course!! Recipes At The Dinner Table this Week: https://www.punchfork.com/recipe/Paleo-Chinese-Eggplant-in-Garlic-Sauce-Whole30-Gluten-Free-I-Heart-Umami Random Question: Is it right to kill someone who has committed murder. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

This week Aislynn welcome to the Dinner Table Andrew Edelen - Edelen Farms local farmer and new father! Congratulations are in order for the birth of Alister James Edelen Born July 13,2023. In this episode we discuss growing vegetables in the heat; raising rabbits as a new product, in the heat...lol! What was Aislynn's first experience at processing rabbit like? How do we cook rabbit? And what do you do with an overflow of zucchini abundance. Recipes: AIP/Paleo Chicken and Dumplings substitute Rabbit https://healmedelicious.com/aip-paleo-chicken-dumpling-soup/ Instant Pot Corn on the Cob https://www.pressurecookrecipes.com/instant-pot-corn-on-the-cob/#recipe Random Question of the Week? Do you cheat at games? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support