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Rigel Patterson: Host and Blogger

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Join us for interviews with experts and thought leaders about topics related to purpose, resilience, and human values. Explore questions like: How can we live our lives with more purpose? How can we create good and lasting habits? How can we live more conscientiously? What is our potential? We dive into these topics—and many more—as we discuss the pressing dilemmas of our time and ideas that science is just starting to uncover.
 
Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You’ll find cookies, cakes, pies, pastries, muffins, donuts, bread, pizza, and much more which are as good as the real deal. Additionally, many of the recipes are allergy-friendly or diet-friendly (which means many recipes have options for dairy free, ...
 
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Learn how to make a classic “dump and stir” doughnut that is amenable to modern twists. You’ll learn how to fry without a fryer, how to make a simple chocolate sauce, and most importantly how to make perfectly cooked Churros. You will be able to impress your friends and family with fresh, homemade doughnuts. For Chocolate Sauce, listen to 10:52 Fin…
 
If you have ever wanted to know how to make your cookies more chewy or crisp or moist the next day, you have come to the right place. In today’s episode I’ll discuss aspects of baking that affect texture. Furthermore, if you would like to learn about how specific ingredients affect cookies, such as more sugar or flour, check out the show notes at G…
 
This cake is one of my favorites. It is a chocolate cake with a classy ganache finish. And the ganache frosting takes less than 5 minutes to make! Hard to beat. This recipe also has a dairy free option which I love. I hope you give this cake a try and feel confident adding a new technique to your baking repertoire. Enjoy! 🙂 Ganache 9:45 See the Vid…
 
I didn’t used to be a bread baker, and honestly I’m still pretty new to it, but there are few things as rewarding as a fresh whole grain loaf. In this episode, I’ll talk about a light whole grain Hot Cross Buns recipe flavored with orange zest, figs, and toasted almond and what to look for to get great results. Then I’ll share a classic boule loaf …
 
I talk about two treats that are bound to make your holidays festive: that glorious German loaf called Stollen and the mysterious Mincemeat Pie. They are both delightful treats that are easier to make than they appear, making them a delightful addition to your holiday or winter dinners. Mincemeat Streusel Pie Stollen Loaf 9:10 To go to the show not…
 
Eclairs are a classic French pastry filled with pastry cream and, in this case, topped with chocolate. In this episode they are demystified and made achievable for home bakers. The pastry is made from a dough called, pâte à choux, which is used to make a handful of delightful desserts. The filling, pastry cream, is equally versatile and an ingredie…
 
This show is all about tarts. I discuss how to make the perfect, classic tart shell and how to keep it crisp. It’s a foolproof recipe with a vegan option and I walk you through what to look for to get great results. Next I discuss two fillings: a classic chocolate one and a fruity one with unique flavors. I’ll talk about how to play with flavor as …
 
Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran Goyoaga’s work has been featured in The New York Times, Food & Wine, Bon Appetit, and Vogue, among others.…
 
How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you’re baking bread?We’ll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15:36). Enjoy! See the recipes or Show Notes: Brioche - My personal favorite! French Bread…
 
Our guest today is Quelcy Kogel. She is a food and prop stylist, photographer, and cookbook author. Her recipes have been featured in Bon Appetit, BuzzFeed, and HuffPost Taste among others. She talks with us about her Gluten Free Grains Cookbook, which features numerous baked goods and desserts. Her professional website, Quelcy.com, like her cookbo…
 
Today we talk briefly about American doughnut history. Then we dive into some recipes: how to make a classic doughnut, lime-infused cheesecake, and a vegan “milkshake” or nog. Cheesecake 9:45 and a 6-Ingredient No-Bake Honey Lemon Cheese Cake Peanutbutter “Milkshake”/nog 15:28 Find recipes hereBy Rigel Patterson
 
Our guest today is Eric Weiner. He is a former correspondent for NPR and the bestselling author of Geography of Bliss. We talk with him about his second book, Geography of Genius. This is where I could write about his great travel writing, philosophical thoughts, and humor, but I prefer to equate reading one of his book to an experience. Imagine yo…
 
Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in the industry for years before she decided to take cook…
 
Join us this week for adventures with crepes, protein-rich “polenta” cakes (vegan and paleo), and a dessert that (when made correctly) is absolutely amazing. Outline: -Crepes - some new takes on an old recipe -Amaranth “Polenta” Cakes 6:32 -Bread Pudding with Caramel Cognac Sauce 11:40By Host & Blogger: Rigel Patterson
 
Let’s visit Italy, South America, and France! I’ll discuss four recipes from Alice Medrich’s wonderful cookbook, Flavor Flours. I'll also talk about different types of cocoa powder, flours, and some other delicious whole grain recipes. Show Outline: Panforte Nero Alfajores 6:34 Chocolate Sables 10:35 -Types of Cocoa Powder 11:05 Rich Chocolate Cake…
 
Alice Medrich is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America’s treasured desserts, the chocolate truffle, which, in the 1970’s and 80’s, was virtually unknown. We’ll talk about her journey and what it was like to be part of a food movement that is still influencing…
 
This episode is all about crackers. Learn how to make simple, healthy snacks at home. We’ll cover everything from rich buttery crackers, to crackers packed with seeds, to crackers made with cooked whole grains! All of the recipes are dairy free and there are two vegan and paleo recipes.By Host & Blogger: Rigel Patterson
 
Today we talk about desserts from David Leite’s cookbook, The New Portuguese Table. David Leite is the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. I can only imagine that thes…
 
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award…
 
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award…
 
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award…
 
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award…
 
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.…
 
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.…
 
Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You’ll find cookies, cakes, pies, pastries, muffins, donuts, bread, pizza, and much more which are as goo…
 
We’re talking today with bestselling author Rick Hanson about his book Resilient. Dr. Hanson is a therapist. He has a PhD in clinical psychology and a lot of his writing is at the intersection of psychological science, neuroscience, and mindfulness. He shares insights with us about how to manage stress, as well as the origins of it, and what it rea…
 
We’re talking today with bestselling author Rick Hanson about his book Resilient. Dr. Hanson is a therapist. He has a PhD in clinical psychology and a lot of his writing is at the intersection of psychological science, neuroscience, and mindfulness. He shares insights with us about how to manage stress, as well as the origins of it, and what it rea…
 
There is something magical about the way some people can push their physical limits. Think about Roger Bannister breaking the four-minute mile in 1954, or Diana Nyad’s 103 mile swim from Cuba to Florida, or the countless people who have climbed Everest. Their physical limits impress us but we also know it’s not all about the body. So much is influe…
 
There is something magical about the way some people can push their physical limits. Think about Roger Bannister breaking the four-minute mile in 1954, or Diana Nyad’s 103 mile swim from Cuba to Florida, or the countless people who have climbed Everest. Their physical limits impress us but we also know it’s not all about the body. So much is influe…
 
Fariba Nawa is a journalist who covers war, corruption, cultural trends, and human rights. She is drawn to the dire situations that war creates—the victimhood, the violence, and the people who are silenced by their circumstance. Mostly she wants to tell the stories of people who aren't able to share their own. But for her going back to Afghanistan,…
 
Paula Stone Williams is a pastor and speaks nationally on issues of gender equity, LGBTQ rights, and religion. Her TEDx talk "I've lived as a man & a woman—here's what I learned" has received over 800,000 views. Today we talk with Paula about her search for authenticity, her experience being transgender and, given that she has lived as a woman and …
 
Barbara Oakley, the author of Mindshift, offers a fresh perspective. She shares stories about people who buckled down and pursued what for them seemed like long shots, if their pasts were any indication of what they could be good at. We talk with Barbara about learning, grit, and the challenges people face when changing careers. And, in case you’re…
 
Reaching our goals is partly what makes us feel good about life—we want to contribute, we want to feel competent at what we do, and we want to feel like we are learning and growing. But so often we face a problem: what we need to accomplish feels like the last thing we want to do, so we procrastinate or create all kinds of tricks to try to get ours…
 
The theory of emotion, through much of the twentieth century, was dominated by the idea that emotion is learned through the culture you grow up in. But a man by the name of Paul Ekman, thought this thinking was faulty. He believed Darwin's theory of emotion was correct, which supports the idea that there are basic emotions that are a product of our…
 
We are joined by bestselling author Robert Fulghum. It is hard to wrap our mind around a precise meaning of life, but Robert's words lead us to a river of sustenance—to places that nourish, heal, and help us go beyond ourselves. Through the experiences he shares, you get a sense of his perspective and the values he holds that make his life full of …
 
In her book, Grace Without God, Katherine Ozment explores how we can bring the best of religion into our lives without the parts that clash with our secular beliefs. She drifted away from religion as an adult, but after having children she realized that she needed to create a space where her family could explore the big questions: Why are we here? …
 
If you ever find yourself banging your head against a wall because you can't solve a problem in your life, it’s you and everybody else, which brings us to our expert today. As a business consultant, speaker, and co-author of the book Innovation as Usual, Thomas Wedell-Wedellsborg has worked with managers all over the world to reframe how they think…
 
So often we are distracted and not present in the conversations in our lives and as a result we miss opportunities to connect and to build a better part of ourselves. Today we learn how to shift our attention, how to expand the breadth and depth of our relationships, and how to overcome some hurdles we have within ourselves. Joining us is Dr. Mark …
 
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