Dinner Table Talks

Dinner Table Talks

By Aislynn CampbellSociety & Culture
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Dinner Table Talks episodes

  • 5.16 All We're Doing is Planting Seeds

    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

    1 hr 3 min
  • 5.15 Create A Life That You Don't Need A Vacation From

    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?

    36 min
  • 5.14 Tomorrow Aliens Could Come

    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.

    1 hr 18 min
  • 5.11 We Have to Raise Up Leaders

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

    1 hr 33 min
  • 5.9 I Was Born Under a Wandering Star
    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?
    1 hr 1 min
  • 5.8 How Can I Get Out of the Traditional Tourist Traps
    Aislynn welcomes to the Dinner Table this week's special guest Debra Scott-Brown sharing her Good Vibes.
    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?
    58 min
  • 5.7 As a Kid I Always Knew I Wanted to be an Artist
    Join us for a lively episode of Dinner Table Talks as host Aislynn welcomes the incredibly talented and witty community artist, muralist, and all-around creative force, Monica Marie Garcia. Their conversation unfolds like a captivating soap opera, touching on everything from farm life antics ("You can thank me"), the intricacies of rooster dynamics ("He'll end up in a group that cock fights, which technically is illegal in the United States. It's very inhumane."), to the heartwarming chaos of family gatherings ("You, me, your crazy tia, and then your uptight one"). Monica's infectious energy and passion for her craft shine through as she shares her journey from childhood dreams of being an artist to becoming a respected figure in the art scene. With humor and wisdom, Monica challenges the notion that artists should settle for less and encourages us all to support the hustle. Don't miss this episode that's bound to leave you both inspired and entertained. Sit back, relax, and join in the conversation!
    AI Did it again!
    4 boneless, skinless chicken breasts
    1 bunch Malabar spinach leaves (washed and chopped)
    1 cup fresh basil leaves (chopped)
    1 cup quinoa
    2 cups water or chicken broth
    2 tablespoons olive oil
    4 cloves garlic (minced)
    Salt and pepper to taste
    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?
    1 hr 9 min

About Dinner Table Talks

From the publisher's feed

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