Dinner Table Talks

Dinner Table Talks

By Aislynn CampbellSociety & Culture
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Dinner Table Talks episodes

  • 3.40: We Loved That Dog

    This week's recording session was interrupted by tragic news: Maggie, our beloved farm dog was taken too soon. The episode shifts into a remembrance of the best dog ever, the role of a farm dog, thoughts of life and death on a homestead, farm roads, and the differences between urban and rural life.


    So long, Maggie. You represented unconditional love, complete freedom, and the responsibilities that come with that freedom. You were perfect. We'll see you again soon.

    Links/Recipes:

    Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday

    Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks

    Like our Facebook Page:   https://www.facebook.com/ourdinnertabletalks

    Please subscribe, follow, and rate us on your favorite podcast platform.

    Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX

    Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104

    Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

    30 min
  • 3.39: A Figment of My Imagination - Beef and Broccoli

    Aislynn floats the thought that everyone's perception of other people (and themselves) is a figment of their imagination and the Dinner Table Talk winds through just about everything from cancel culture to online bickering. We head back to last week's Random Question of the Week for some unfinished thoughts about county fairs, pronounce salves, talk pickle pop ingredients, creating your food network, and make a good (not great) Asian beef and broccoli.

    Unanswered Questions

    • Is 'Salves' pronounced 'SaLves' or 'Savs'?
    • Pickle pops ingredients deep dive!
    • What's the first step one would take to strengthen their network or improve the quality of their food?

      • Random Question of the Week:

      • If you could only wear one pair of shoes for the rest of your life, what would they be?

        • Links/Recipes:  

        Farm events, Long Lunch Club, our Farm-to-Table Dinners:

        https://www.aislynncampbell.com/farmday  

        Asian Beef and Broccoli:

        https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/  

        Follow us on Instagram:

        https://www.instagram.com/ourdinnertabletalks  

        Like our Facebook Page:  

        https://www.facebook.com/ourdinnertabletalks  

        Please subscribe, follow, and rate us on your favorite podcast platform.   

        Spotify:

        https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX  

        Apple Podcast:

        https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104  

        Google Podcast:

        https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ

        48 min
      • 3.38: A Hundred-Something Years of Quality Life - Homemade French Onion Dip

        "I need a salty dip," Aislynn exclaimed. It's that time of year when heat and outside work makes Aislynn crave salt so Joe scoured the grocery store for items that scratched that eat that were on the good side fo the natural spectrum. When Joe found pickle pops he knew he had a hit. A bunch of past topics collide into a conversation-fueled extravaganza. We conclude our study of Blue Zones, talk medical chefs, peel eggs live on air, name a chicken, and talk about county fairs. 

        Unanswered Questions:

        • What is a 'medical chef'?
        • The live egg yolk experiment results

          • Random Question of the Week:

          • What’s your favorite part of a county fair?

            • Links/Recipes:

            Farm events, Long Lunch Club, our Farm-to-Table Dinners:

            https://www.aislynncampbell.com/shop/farmevents

            Homemade French Onion Dip:

            https://myfarmhousetable.com/homemade-french-onion-dip/

            The NEW mac and cheese recipe we tried this week. A little easier than our favorite (below):
            https://www.jocooks.com/recipes/loaded-chicken-mac-cheese/
            Alterations: We added Aislynn's celery to the onion cook, and several cups of vegetables which we boiled to soften before adding.

            Our CLASSIC mac and cheese recipe:
            https://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/
            Alterations: We usually add cauliflower (don't have to), but because we're adding mass, I make extra cheese sauce and then eyeball how much to use. 

            37 min
          • 3.37: Be Smarter than AI - Pea Frittata With Leeks

            Bees were delivered to the farm by a guy in a white suit carrying beehives, and Joe got stung for the first time in his life. We talk bees on the farm, check out a new Asian fusion joint with a 'medical chef,' hit up a Kentucky Derby dress code party, and cook up a pea frittata with leeks!

            Unanswered Questions:

            • How do you perfectly center the yok in a boiled egg (for perfect deviled eggs)?
            • Blue Zones continued: Okinawa, Japan

              • Random Question of the Week:

              • What is a song that immediately takes you back to a particular moment in your life?

                • Links/Recipes:

                Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/shop/farmevents

                Name the Chicken Poll: https://forms.gle/QXYtFNoumeWemGe49

                Hom Pom Cafe: https://hompomcafe.com/

                Pea Frittata with Leeks and Goat Cheese: Alterations: I subbed about 4 oz of goat cheese for the parmesan, and my mountain of fresh, chopped herbs was massive. https://whereismyspoon.co/leek-and-pea-frittata/

                46 min
              • 3.37: Be Smarter than AI - Pea Frittata With Leeks

                Bees were delivered to the farm by a guy in a white suit carrying beehives, and Joe got stung for the first time in his life. We talk bees on the farm, check out a new Asian fusion joint, hit a Kentucky Derby-dress code party, and cook up a pea frittata with leeks!

                Unanswered Questions:

                • How do you perfectly center the yok in a boiled egg (for perfect deviled eggs)?
                • Blue Zones continued: Okinawa, Japan

                  • Random Question of the Week:

                  • What is a song that immediately takes you back to a particular moment in your life?

                    • Links/Recipes:

                    Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/shop/farmevents

                    Name the Chicken Poll:

                    https://forms.gle/QXYtFNoumeWemGe49

                    Hom Pom Cafe:

                    https://hompomcafe.com/

                    Pea Frittata with Leeks and Goat Cheese:

                    Alterations: I subbed about 4 oz of goat cheese for the parmesan, and my mountain of fresh, chopped herbs was massive.
                    https://whereismyspoon.co/leek-and-pea-frittata/ 

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                    47 min
                  • 3.36: Our First Salon - Locally-Sourced Bacon Cheeseburger

                    We threw our first Dinner Table Talks Salon live farm-to-table dinner, and tell you every detail on this week's episode. From the planning to the recipes to the conversations enjoyed at our intimate table, you hear it all. 

                    Unanswered Questions:

                    • Blue Zones continued: Nicoya Peninsula, Costa Rica

                      • Random Question of the Week:

                      • What is the first thing you notice when you meet a new person?

                        • Links/Recipes:

                        Farm events, Long Lunch Club, our Farm-to-Table Dinners:

                        https://www.aislynncampbell.com/shop/farmevents

                        Name the Chicken Poll:

                        https://forms.gle/QXYtFNoumeWemGe49

                        Brussels Sprouts:

                        https://www.acouplecooks.com/crispy-brussels-sprouts/#tasty-recipes-62620-jump-target

                        Spinach Balls: This was the base recipe but we used an assortment of greens instead of spinach. We used the original recipe (there are two in the link):

                        https://www.sweetashoney.co/spinach-balls/

                        The original Spinach Balls episode, 3.31:

                        https://anchor.fm/dashboard/episode/e1gm632

                        53 min
                      • 3.35: That's What An Insanity Loop Is - Pasta Primavera

                        Aislynn's second viewing of 'Everything Everywhere All at Once' gets her thinking about Insanity Loops, and we have plenty to talk about. An explosion of produce leads to two pasta dishes in one week (rare), Squash and Corn Pasta and Pasta Primavera. Our talks about Blue Zones expand into Sardinia, the chicken-naming finals begin, and we're NOT having spinach balls at this Friday's Dinner Table Talks Salon.

                        Unanswered Questions:

                        • How to pronounce 'Ovo.' (This is boring)
                        • A deeper dive into another Blue Zone - Sardinia, Italy

                          • Random Question of the Week:

                          • Would you rather time travel to the 1860s or the 3000s?

                            • Links/Recipes:

                            Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

                            Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday  Name the Chicken: https://www.facebook.com/ourdinnertabletalks/posts/885496686184419

                            Squash and Corn Pasta:

                            https://joanne-eatswellwithothers.com/2011/06/alice-waterss-summer-squash-and-corn-pasta.html

                            Pasta Primavera:

                            This was the base recipe but there was plenty of improvisation. We replaced produce we didn't have (asparagus) with things we did have (snow peas).
                            https://joanne-eatswellwithothers.com/2011/06/alice-waterss-summer-squash-and-corn-pasta.html

                            37 min
                          • 3.34: The First Ever Day on the Farm - Ploughman's Lunch

                            Our very first 'Day on the Farm' event was 'evolutionary' as families from across South Texas made a short drive to learn, tour and eat. Aislynn describes her amazing Ploughman's Lunch (farm-to table lunchable) offering and we make Goat Guisada (carne's carne, right?) with leftover goat from the day's goat roast. Aislynn gives a short history of progressive agriculture education in South Texas.


                            Unanswered Question:

                            • How do you pronounce 'Tsigarelli'?  
                            • Coltrane v. Davis in the Blue
                            • What is a 'blue zone'?

                              • Random Question of the Week:

                              Links/Recipes:

                              Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

                              Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday


                              Name the Chicken:
                              https://www.facebook.com/ourdinnertabletalks/posts/885496686184419

                              Carne Guisada - https://www.kitchengidget.com/2018/12/14/carne-guisada-recipe-mexican-style/

                              We, of course, used goat.

                              Spanish Rice - https://lilluna.com/food-tutorial-spanish-rice/

                              42 min
                            • 3.33: The Sausage Gives it a Wang - Zuppa Toscana

                              Joe makes Zuppa Toscana (the sausage journey continues) and grabs a cup from Olive Garden, the soup that made Zuppa Toscana famous. Who wins the OG Taste Test? Movie date night out to 'Everything Everywhere All at Once' creates a mind-bending Dinner Table Talk. The magic of Crete, a trip to the restaurant supply store, what to call goat meat, and a jazzy serenade await you at The Dinner Table this week. Pull up a chair and follow the wang.


                              Unanswered Questions:

                              • Which variety of green did Joe find so unpleasant?
                              • What does 'Cretan-style' mean in last week's Goat Tsigarelli recipe?
                              • If cow is beef and pig is pork, what do you call goat meat?

                                • Random Question of the Week: 

                                • If you had an intro song that played every time you walked into a room, what would it be?

                                  • Links/Recipes:

                                  Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

                                  Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday

                                  Zuppa Toscana - https://cafedelites.com/zuppa-toscana/

                                  Alterations to the recipe: I didn't use the optional wine (didn't have any; if I had some, I would have), we used a bag of mixed greens from Aislynn's garden, the sausage and bacon was from Turkey Hollow Farm, I created a substitute for the bouillon cube with various spices, but did not add salt anticipating the sodium in the sausage and bacon....that was a good move. Otherwise followed the recipe very closely with low heat to build it with care. 

                                  36 min
                                • 3.32: And So We Had A Goat Roast

                                  Our good friend and chef, Robert Chan, came out with his huge rotisserie grill and a 50 lb (!!) whole goat and we had ourselves a goat roast. Hear every detail from set up, to testicles, to the delicious spread that was just our test kitchen for the upcoming Day on the Farm event at Freedom Harvest Farms. If you like what you hear, you can come out this Saturday and experience it all over again at our Day on the Farm. Hear about the goat roast and all the things we did with the leftovers: goat stew, goat tsigarelli, goat broth. Plus we need help naming another chicken, tickets are on sale for the Dinner Table Talks Salon, and so much more.


                                  Unanswered Questions:

                                  • Did we make Pam's sausage dish?
                                  • More about placeholder words (like, um, uh).

                                    • Random Question of the Week:

                                    • If people are gossiping about you, what are they saying?

                                      • Links/Recipes:

                                      Dinner Table Talks Salon:

                                      https://www.aislynncampbell.com/shop/p/dttsalon

                                      A Day on the Farm event:

                                      https://www.aislynncampbell.com/farmday

                                      Goat Stew:

                                      https://parsleythymelimoncello.com/2017/02/19/goat-stew-instant-pot/

                                      Goat Tsigarelli:

                                      https://www.shepherdsongfarm.com/lamb-and-goat-recipes/goat-tsigarelli/

                                      39 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.