Dinner Table Talks

Dinner Table Talks

By Aislynn CampbellSociety & Culture
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Dinner Table Talks episodes

  • 5.6 The Foster Care System and Adoption
    "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?
    1 hr 12 min
  • 5.5 "I Don't Know What I Taught Those People I Was So High."
    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?
    1 hr 6 min
  • 5.4 It's Not So Organized, It's Not So Neat

    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.


    1 hr 6 min
  • 5.3 You Know What? I'm Gonna Do What I Wanna Do

    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:

    • "I have a new friend."
    • "Taking care of cats, dogs, squirrels."
    • "Raise a lot of money for grassroots organizations."
    • "We're into planting season."
    • "There's a pig in the back of a guy's truck."
    • "She weighs more than me."
    • "Buying each other's butts."
    • "You're going to go through a couple of months of discomfort."
    • "Somebody's gonna die today."
    • "Ruthie turned into Ricky."
    • "His hormones came in."
    • "You're trying to play Facebook."
    • "It was such a vibe."
    • "You know what? I'm gonna do whatever I wanna do."
    • "What is going on out there?"
    • "I cannot do one more thing."
    • "Automobile History is where my passion lies."
    • "Your mind is your own worst enemy."
    • "It's your choice if you wanna be bothered."
    • "I don't wanna be wrong."
    • "You're allowed to be wrong."
    • "Anytime anything goes viral, the door opens to the dick bagels."
    • "You don't earn relevance by being a dick."
    • "There are sometimes words that come out of my mouth that I don't recall."
    • "Nobody's going to be masher to me than I have already been to me."
    • "You're too much of a dick to even sit across the table from and drink a beer."
    • "There are things I care about a lot more than other people's opinions."
    • "Make a ripple in your own community."
    • "Nobody leaves an internet fight with a changed perspective."
    • "Everything I've ever known in my life is a lie."
    • "To use your emotions to get you to buy something from me."
    • "Corpus to anywhere."
      • 1 hr 6 min
    • 5.2 All The Things We Grew Up Eating

      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!

      • "You show up."
      • "I deeply appreciate my community."
      • "If I need it, you need it. We all need it."
      • "I've found joy in involving my kids."
      • "A sense of release washes over me."
      • "I have my quirks, especially when it comes to certain indulgences."
      • "It's amazing how it can drain all my energy."
      • "Sometimes, it's all about simple, consistent effort."
      • "Those midday soap opera sessions, they're a unique kind of therapy."
      • "When everything seems to be going wrong..."
      • "These meals hold a special place in their hearts."
      • "Serving others brings me immense joy."
      • "You know that feeling we all share..."
      • "I aim to serve others in the way I appreciate being served."
      • "Trust me, it makes a world of difference."
      • "Life throws curveballs, but we rise taller than ever."
      • "Sometimes, it feels like an unbearable situation."
      • "Dealing with PTSD is a journey in itself."
      • "The dishes that shaped our upbringing."
      • "The artistry of culinary creativity."
      • "Let's face it, no one enjoys toilet duty."
      • "A three-star Michelin experience, or at least we tried!"
      • "Oops, maybe I should've read the recipe first."
      • "Don't they see how awesome and loved we are?"
      • "Remember, you are deserving of love."
      • "Establishing healthy boundaries is a work in progress."
      • "Loving someone doesn't always mean keeping them close."
      • "Sometimes, admitting 'I don't know' is the bravest thing you can do."
      • "I did my best with what I had."
      • "Navigating life's challenges, often feeling like I'm in uncharted territory."
      • "I have just enough audacity to believe I light up any room I walk into."
      • "You better believe I've used my charm to get things done."
      • "We move forward, no matter what."
      • "Who knows what gems will spill from our mouths?"
      • "Not everyone will be a fan, and that's perfectly fine."















        • 1 hr 2 min
      • 5.1: Season Premiere - I've Considered Hypnotherapy for a Long Time

        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:

        • Navigating the nuances of communication across diverse parts of the world.
        • Delving into the significance of intentional thinking.
        • Sharing heartfelt insights on the current state of our world.
        • Dissecting misconceptions about food safety.
        • Stressing the importance of readiness in the healing process.
        • Exploring the transformative potential of hypnotherapy and self-awareness.
        • Balancing the power of prayer with the necessity of taking action.

          • 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!

          1 hr 6 min
        • 4.52 Season Finale - Does Stress Give You Brain Damage?
          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?
          59 min
        • 4.51 Don't Send Me Hate Mail

          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?


          1 hr 7 min
        • 4.50 Something We Weren't Consciously Prepared For Yet
          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.
          1 hr 9 min
        • 4.49 The Male is Different Than The Female

          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?


          54 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.