The Adam Ragusea Podcast

The Adam Ragusea Podcast

By Adam RaguseaArtsFood
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The Adam Ragusea Podcast episodes

  • Greg Doucette on cooking for lean muscle | coke syrup and the composer (E6)

    Thanks to Helix Sleep for sponsoring this episode! Helix is offering up to $200 off all mattress orders AND two free pillows: https://helixsleep.com/ragusea

    Thanks to Coach Greg Doucette for being on the show! Check him out on YouTube: https://www.youtube.com/user/gregdoucette

    And check out Greg's Ultimate Anabolic Cookbook: https://www.gregdoucette.com/products/cookbook-2

    43 min
  • What even are GMOs? What even is processed food? (E5)

    00:08 What even are GMOs? Have any foods NOT been genetically modified in some way?

    11:14 What even is processed food?

    12:10 How do you minimize waste in the kitchen?

    15:01 How do you keep to your nutrition and exercise goals for fitness?

    18:52 A vegan dish to impress non-vegans?

    21:26 Failure of the week — getting angry at people for being upset

    25:46 How do you cope with embarrassment?

    31:17 Combination microwave-convection "speed" ovens?

    33:32 Have your feelings about Billy Joel changed since you made that podcast about him?

    Right now I'm taking questions in the reviews for this show on the Apple Podcasts app. Leaving a real rating and review there helps other people find the show: https://podcasts.apple.com/us/podcast/the-adam-ragusea-podcast/id1611666380

    42 min
  • Brian Lagerstrom reveals pro bread secrets | On carbs and the feeling of hunger (E4)

    Thanks to Vessi for sponsoring this episode! Click https://vessi.com/ADAM and use my code ADAM for $25 off each pair of adult Vessi shoes! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP

    Thanks to Trade Coffee for sponsoring this episode! Trade is offering new subscribers a total of $30 off your first order plus free shipping: https://drinktrade.com/adamshow

    Thanks to Brian Lagerstrom  for being on the show! Subscribe to his channel on YouTube: https://www.youtube.com/c/WeedsSardines

    49 min
  • His name is Andong | Still on the fence about cast iron? (E3)

    Thanks to Vessi for sponsoring this episode! Click https://vessi.com/ and use my code ADAM for $25 off each pair of Vessi shoes! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.

    Thanks to Helix Sleep for sponsoring this episode! Helix is offering up to $200 off all mattress orders AND two free pillows: https://helixsleep.com/ragusea

    Thanks to My Name is Andong for being on the show! Subscribe to him on YouTube: https://www.youtube.com/c/mynameisandong

    43 min
  • Olive face I The Biggest Night (E2)

    Thanks to Munk Pack for sponsoring this episode! Go to https://thld.co/munkpack_ragusea_0322 and use code RAGUSEA to get 20% off your first purchase!

    Thanks to Seed for sponsoring this episode! Go to https://thld.co/seed_ragusea_0322 and get 15% off your first month’s supply of Seed’s DS-01™ Daily Synbiotic and use code RAGUSEA at checkout.

    Thanks to Ben Harrison and Adam Pranica for coming on and reviewing Campbell Scott and Stanley Tucci's 1996 food film "Big Night"! Check out Ben and Adam's Star Trek recap podcast "The Greatest Generation," where they rewatch old Trek series: https://maximumfun.org/podcasts/greatest-generation/ And check out their other podcast "The Greatest Discovery" where they're watching all the new Trek shows coming out these days: https://maximumfun.org/podcasts/the-greatest-discovery/

    1 hr 27 min
  • Doomed to failure | Obi & Salma from Middle Eats (E1)

    Thanks to Geologie for sponsoring this episode! Go to https://thld.co/geologie_adam50_0322 to save up to 50% on your 30-day trial.

    Thanks to Immi for sponsoring this episode! Go to https://thld.co/immi_ragusea_0322 and use code RAGUSEA at checkout to save $5 on your order.

    Thanks to Obi & Salma from Middle Eats for coming on the show! Check out their YouTube channel: https://www.youtube.com/c/MiddleEats

    47 min

About The Adam Ragusea Podcast

From the publisher's feed

YouTube cook Adam Ragusea offers his weekly views on food and food-adjacent topics, and occasionally talks to someone else.

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