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Can we feed our bodies nutrition to make new brain cells?

I talk about the similarities and differences between collagen and gelatin and the purposes of both.

The term superfood has been thrown around a lot lately, but what exactly is a superfood and what makes it a superfood? I share with you some definitions and some examples of superfoods that have lasted the test of time.

The Brilliance Spreads to the Soil, part 2 with Adam Fichman

Reaching Uber success at an early age, only to put it aside in search of purpose.

 Top 10 culinary trends of 2019 that will make your head tilt.....especially from a purest standpoint. #topchef

This week, I chat with serial entrepreneur Eze Redwood where he has plenty of insights and advice about startups, and he shares about one of his ventures, Wings Cafe.

Digesting life leads to Lifted Naturals, a thriving probiotic and pre-biotic business. Join The engaging and passionate Sylvia as we make the gut, life balance connection.

What if they are the new super human, and we have been blind to their massive abilities?

 The Farm to Table thing… Is it a trend that will ever die? I think not! On this week’s episode, Chef Calvin from Freshwater restaurant here in Kansas City talks about the trials and tribulations of sourcing local ingredients for his business. 

This week we are talking about cattle ranching with Sara Shivers of Salt Creek Meats. She has a beautiful Black Angus ranch out in the flint hills of Kansas. Sara talks about the challenges of modern cattle farming and the rewards that come with it. Learn more about Salt Creek Meats by visiting their website at  https://www.saltcreekmeats.com/ 

Kyle Claypool and Michael Stuckey believe that a distillery has the power to connect a community together.  That's one of the reasons they started Lifted Spirits in Kansas City.  In the second part of their interview with Renee, the guys talk about some of the creative ways they've raised capital and kept their business growing.   You can learn more about them at https://liftedspiritskc.com/.

Kyle Claypool and Michael Stuckey believe that a distillery has the power to connect a community together.  That's one of the reasons they started Lifted Spirits in Kansas City.  Along with their wheat whiskey, gin, vodka, and absinthe verte, they continue to experiment with small batch spirits.  Their beverages can be sampled in their tasting room or at liquor stores around Kansas City.  You can learn more about them at https://liftedspiritskc.com/.

Renee makes a trip to Sunnyvale, California to visit LinkedIn headquarters.  LinkedIn chefs Cyrus Irudistan and Vincent Attali talk about what it's like to cook for the employees of a social media company and how they got this point in their careers.

Dr. Mark Boyle of Body Basics in Kansas City returns to the podcast to to talk more about the connection between digestion and health. You can learn more about him and his business at https://bodybasics.vpweb.com/default.html.

Dr. Mark Boyle of Body Basics in Kansas City joins Renee to talk about the connection between digestion and health.  You can learn more about him and his business at https://bodybasics.vpweb.com/default.html.

It's that time of year again when supermarket aisles are lined with cheap gifts, greeting cards and flowers. This week we look at the beginnings of Valentines Day and some of the foods that are supposed to be the best for getting in the mood for love. This weeks recipe: Hand Rolled Chocolate Truffles 2 ounces bittersweet chocolate 1 1/2 tablespoons butter Melt them down in the microwave Heat 1/4 cup of heavy cream and 2 teaspoons of granulated sugar Pour the cream mixture over the melted chocolate and mix well After it's all combine pour in 2 tablespoons of chocolate liquor Pour into a pan with wax paper lining the bottom and put it into the refrigerator. Let the mixture set up. Scoop out the mixture with a melon baller and roll it into a ball with your hands.  Roll the ball into cocoa powder.

It's difficult to close the door on something you spent so much time and energy cultivating, but we only have one life, so use your time wisely.   This week's recipe: The Best Basic Smoothie 2 cups of spinach 1 mango 1/2 cup of coconut milk 1 acocado Subscribe to the Playing with Fire Podcast at https://PWFPodcast.com

Taking the nightshades out of your diet is said to help with inflammation.  Yes, i am living proof of this.  If you have an illness the best thing one can do is stop eating items your body has to fight.  Do your body a favor and allow it to be amazing by eating the most nourishing foods as opposed to pelting it with foods and chemicals that heighten the sphincter factor. This Week's Recipe: Beet Marinara (Tomato Free Sauce) 4 each  carrots peeled and diced 1 each  beet peeled and diced 1 each  celery stalk sliced 1 each  bay leaf 1 T   red miso paste 3 C   water for boiling 2 each   cloves garlic crushed 1 T   olive oil 1 T   fresh herbs chopped basil, oregano, marjoram, thyme use your favorite 1 T   arrowroot dissolved in 2 Tbs. water Technique: Boil carrots, beet, celery and bay leaf, covered until tender about 30 minutes Remove carrots, beet and celery, reserving liquid Puree the veggies, add left over liquid as needed Add the red miso paste and puree again Heat pan with olive oil Sauté garlic for 2 minutes over medium low heat Add pureed veggies Let simmer for 15 minutes Add arrowroot stir until thickens slightly Turn off heat Finish with herbs Serve over rice or pasta with chicken.   Subscribe to the podcast at https://PWFPodcast.com

It is said, that if you work less hours and take better care of yourself, the work you put in is at a higher quality.  I’ll agree to that with a few caveats. This week's recipe: Chai Tea • 2-inch piece fresh ginger, cut into thin rounds • 2 cinnamon sticks • 2 teaspoons black peppercorns • 10 whole cloves • 6 cardamom pods Crush everything together then pour into a pot with  • 6 cups cold water simmer for 10 minutes add • 6 bags of black tea (preferably Darjeeling) steep for 5 minutes add  • 2 cups coconut milk • 1/2 cup (packed) golden brown sugar Subscribe to the podcast at PWFPodcast.com