Dinner Guest Cheryl Votzmeyer Rios - Executive Director of Ritz Downtown Theatre Project

God sent an angel to the Dinner Table this week. This week it gets personal. The creative class, anchoring revitalization, traveling across country for healing, learning to say no, parents that give us space to heal, and even a wildly inappropriate Tik Tok video is discussed!

Homemade Pizza

Random Question: Which of your ancestors would you most like to meet?

- Dinner Guests Crystal and Michael - Gulf Grove Farm

We love it when one week carry's over to the next and this week Aislynn talks with the beekeepers that make mead and as always we talk about special diets for health reasons on this mostly vegan episode! What's our opinion about global bee populations? How important is biodiversity? And sharing IS caring.

Whoa what a week it was!

Aislynn welcomes local coffee aficionado and fellow wanderer Lee McGinnis to the Dinner Table. This week the conversation flows with great ease through a litany of random subjects. Shark fishing and Padre Island National Sea Shore, creepy little witches, Wes Anderson, road trips, Uranus and breaking a leg while hitching a ride for a case of beer! Coffee Olympics, Goth country and asking friends out. Yes, the Dinner Table takes a fun and funny turn down some wild rabbit trails as these two awkward but happy friends enjoy everything that comes up at the Dinner table!

Recipes

Spring Rolls with Paleo "peanut" Sauce

https://whatgreatgrandmaate.com/paleo-spring-rolls-with-peanut-sauce/

Bhindi Masala

https://www.mrishtanna.com/vegan-okra-curry-bhindi-masala-recipe/#recipe

Random Question of the Week: If you could change one thing in the world what would it be?

Artist Angela Schwengler joins Aislynn for dinner this week and you'll hear a pretty monumental conversation about magic. We get into conspiracy theories, time, visions, predicting the future and we go way down the rabbit hole, chasing all that comes up organically at the Dinner Table. A great meal and a lot of laughter is all packed in this week!

This week's recipes:

Pork Ribs Instant Pot

Cold Cucumber Soup

https://wendisaipkitchen.com/2019/06/20/cold-cucumber-soup-aip-paleo/#wpzoom-premium-recipe-card

What one thing would you life to know about the future?

You know Aislynn loves meeting new people, having great conversations and even hanging out at the bar to meet new people! But how does she manage this new stage of life, with less drinking, less typical topics and more single!? This week at the Dinner table Aislynn welcomes her friend Juan Aldape a local bartender and musician who has also been dealing with quite a bit of trauma in his recent years. They get raw at the dinner table this week discussing the pandemic, conspiracy theories, having premonitions and just about any thread that comes up!

This week Aislynn keeps it simple at the dinner table...transitioning into single life on a special diet and transitioning out of the elimination phase of Autoimmune Protocol Diet.

Aislynn and Juan cook a simple but always revered South Texas Comfort meal!

Calabazas con Pollo https://www.allrecipes.com/recipe/281698/calabaza-con-pollo-calabaza-squash-and-chicken/

And the Random Question of the week:

Is it still doing good if it benefits you?

Wow, is the dinner table always a place where anything goes? This week's Dinner table Talk is a must for every person and why not at the Dinner table. So grateful to welcome my friend Martha Heymann to the Dinner Table to share her experiences with talking about death. Her greatest desire is to get you talking about something we simply don't talk about in our culture. And she shares her experience as a professional death doula and her personal story all in the safety of the Dinner Table.

Lamb Stuff Zucchini

https://www.taste.com.au/recipes/lamb-stuffed-zucchini/fjq9s5y5

Random Question: This week comes from the Death Card Deck.

What does that mean? You'll have to listen in!

Where does the conversation go when your farmers come to the table?

We farmers love to talk and it was no surprise that when Aislynn and the Kellers got together to talk at the Dinner Table with a bottle of the 2020 Freedom Harvest Farms Red Wine nothing was off limits! And the conversations takes a winding journey throughout the minds of some visionary thinkers. So buckle up for another magical mystery tour! But at the end of the day the final story is how do we feed our family while we sustain our wealth of lifestyle.

This week's dinner:

With big delicious helpings of bone in pork chops and New York strips from Turkey Hollow Farm the meal was a full farm to table experience, including the first taste of the 2021 Red Wine Vinegar made at Freedom Harvest Farms.

More Roasted Vegetables and a Seasonal Summer Salad.

Aislynn also made a small rack of porch ribs in the instant pot and ate them all!

https://www.restorativecuisine.com/paleo-instant-pot-short-ribs-aip-whole30-paleo

Random Question of the Week:

What Three Items Would you Grab if a Fire Broke Out? Keep in mind Ryan Keller is a Fire Fighter! Tune into to see how the magic alignment of the Table Topic Questions always makes for another fascinating talk for the table!

You know that friend that just walks in and takes over and blesses your life with their simple sharing? Yeah well, that super fan and friend brought her love to the Dinner Table this week and shares an amazing Greek moment in the kitchen. A much needed warmth and healing!

It was a busy week at the farm, a Memorial Event for Aislynn's friend Lisa, Cooking Classes and YEAH AISLYNN IS TEACHING! Oh and thanks Sandy for helping Aislynn FINALLY pronounce Tzatziki correctly!

And loyal listener Sandy Fenner brings her heart and soul to the dinner table just like her Greek family has taught her. We sipped a glass of the farm fresh wine , talked figs again and how oregano and the love we feel can heal anything.

Unanswered Question: Do figs have wasps inside them?

Meals at the Week's Dinner Table:

Greek Meat Ball Soup

Potato Salad

Random Question: Favorite Family Tradition

This week another Chef comes to the Dinner Table. Chef Zelina, her daughter Emily and Aislynn tackle Goat Steak and another AIP Dessert and yet somehow FIGS are the center of this week's Dinner Table Talks. Zelina teaches us a few tricks from her kitchen. And what's it like finding fresh ingredients for real? Question Can Emily our Gen Z guest from LA really read?

Recipes: https://empoweredsustenance.com/dessert-sushi-paleo/

Random Question: If you could only celebrate one holiday what would it be?