Fresh herbs bring such great flavor to food, but sometimes how to use them best is a mystery. So too with spices.  How do professional cooks get the most flavor from these need not stop you any longer.  It's not hard, but probably no one told you.  Well, let's fix that.

Show notes for this episode with links to books and recipes mentioned is here, https://www.culinarylibertarian.com/37

A side hustle, or a side job, is growing in popularity, especially as an internet marketing job. I've had my toes in this for a while and have learned a couple of things which I share on this episode.  I've learned a few things which seem pretty solid and one of them is be patient.

See the show notes with the affiliate links and books mentioned here, https://www.culinarylibertarian.com/36.

Summer's coming and little says more about summer's arrival than grilling.  I discuss some grilling tips, some new tricks with old tech and more about some secrets for great grilled food.

The show notes page is here with links to the recipes and books mentioned as well as banners for the affiliate products.  Https://www.culinarylibertarian.com/35

Sonia Rangel of Huizache Creamery in Ashland, OR., joins me to talk cheese making.  Sonia operates her retail cheese shop with years of ancestral experience and tradition behind her.

Find details about Sonia's Facebook page and more on the show notes page, https://www.culinarylibertarian.com/34.

Cherry season is not really that far away so I'm speaking with Jack King of King Orchards in Central Lake, MI. about cherries.  What are the main two types and how can we use them?  What else besides pie can we do with cherries and are they healthy for us?  Jack was kind enough to send several recipes from his orchard's recipe file and they are on the show notes page here,

https://www.culinarylibertarian.com/33

David Okamoto returns, this time to teach us how he bakes cookies for his bakery, David's Homemade Soft Cookies, in Thailand.  I ask him almost all of his tricks and tips and we get the basics well covered.  We've even got a few stories of our blunders with flour and a mixer.

Find the show notes page here, https://www.culinarylibertarian.com/32

This is my appearance on the Culture of Peace podcast. Luke and I discuss the MyPlate program which was the Food Pyramid.  How did it start and why and what's wrong with it?  How has it helped or harmed Americans and is a central planner, one-size-fits-all approach to nutrition really the best plan?

Find the show notes with links to Luke's podcast and website, links to books mentioned and the affiliate links here, https://www.culinarylibertarian.com/31

Dyreka Klaus joins me to discuss her book Think For Yourself, a work book for young people to learn and develop their critical thinking skills.  We have an enlightening talk and get into the nitty gritty of how and why such courses are no longer taught in public schools.

See the show notes page, https://www.culinarylibertarian.com/30 to find the link to her book, her podcast and today's affiliates.

My guest, Amber Hall, is a full time mom and teacher and blogger and we talk about getting all that done and still cooking dinner.  It's a tough challenge but one parents rise to every day.  What can make that a bit easier or cut some steps out?  We also discuss a recent article about kids nutrition and ideas the government has on how to step in and help, so to speak. 

Find Amber's blog linked at today's show notes page, culinarylibertarian.com/29.