Foodies are Dishing It: From Soup to Nuts

Most Recent Podcast

January 1 2019

Dishing It: From Soup to Nuts
Relaxation Rules at Lyndsey DePalma's House of Steep
Loading
/

Before coming up with the concept for House of Steep, entrepreneur Lyndsey DePalma wanted something for herself—to relax, and just be, for a while each day. Not satisfied with any of the existing answers and armed with some entrepreneurial hard-wiring and a respect for natural healing, Lyndsey left her corporate career in human resources to bridge the gap. A firm believer in present living, this small business owner also publishes her thoughts and ideas on relaxation and a peaceful lifestyle at placidhouse.com.

Since 2010, House of Steep has been taking up residence in Lyndsey’s heart and will become the ultimate destination for busy corporate citizens, casual connections, bridal parties, street shoppers, believers in alternative healing, moms and grandmoms, yogis and yoginis, consultants, crafters, lovers, and the rest of us.

We sat down with Lynsdey in her lovely, relaxing shop and asked her:

  • How did you parlay your own desire to relax into a business idea?
  • How does it feel to have brought your dream to fruition?
  • What has been the reaction of your customers? Is it even better than you imagined?
  • What has developed that you didn’t predict?

To learn more about The House of Steep, the treasure that is tea, the power of reflexology, and the entrepreneur’s dreams for the future:

Download our podcast interview with Lyndsey DePalma, right.

Click here to read our interview with Lyndsey De Palma in BeInkandescent magazine.

Current Number of Episodes: 7

Your Host: On this show, we’re paying it forward! Each chef, restauranteur, and hotelier will choose their favorite colleague, who will host the next show.

About the show: Go inside the kitchens, board rooms, and heart of the nation’s top foodies. What makes one restaurant succeed, and another fail? Why is the failure rate of restaurants so high? And what about the hotels we love to stay in? What makes them work, what challenges do they face? And why are we so willing to fork over a week’s salary for a night in some of these posh places? All this and more will be discussed by the professionals behind the scenes.

For a sneak peek, check out our reviews on Be Inkandescent magazine: Food, Hotels, Restaurants, and Fun.

Previous Episodes
Wednesday, September 16th, 2015

Ann Butler Is Cooking! And She's Teaching Kids Everywhere How to Prepare Real Food

Are you hungry to eat healthy? Do you want your kids to learn to cook well? Do you have a secret desire to become a professional chef? Have you always wanted to work in the restaurant business? Or, are you stumped about how to boil water? Do you live to eat, or eat to live? Then you’ll want to meet Ann Butler, CEO and founder of Edible Education. The former high school cooking teacher took her skills to new heightsClick here to listen to the podcast!

Dishing It: From Soup to Nuts
Ann Butler Is Cooking! And She's Teaching Kids Everywhere How to Prepare Real Food
Loading
/
Sunday, September 6th, 2015

For the Best Burger in Richmond, and a Superb Selection of Belgian Beer — Try Brux'l Cafe

Named the “Best Burger of 2014” by Richmond Region Tourism’s Burger Beatdown, Brux’l Cafe has become one of the hottest new bistros in town. Located between Virginia Commonwealth University and Carytown at 1731 West Main Street, this taste of Brussels is a welcome addition to Richmond, which is being touted as the next great American food city. “We love Richmond,” says Chef Xavier Meers, who opened the restaurant with his wife, Stephanie Danis, last year. “And we love beer andClick here to listen to the podcast!

Dishing It: From Soup to Nuts
For the Best Burger in Richmond, and a Superb Selection of Belgian Beer — Try Brux'l Cafe
Loading
/
Sunday, December 1st, 2013

Michele Muska On the Art of Creating the Perfect Pie

Michele Muska is a woman who speaks in textures. The fiber artist based in Enfield, Connecticut lives, creates, and works in a colorful world where fibers and textiles tell her story. Michele started her company, LolaRae, over a decade ago to showcase her fanciful creations, wearable art, quilts, and adornments. But that’s her side business! By day, she’s the Marketing Communications Manager for Simplicity Creative Group and their family of brands which include Simplicity Patterns, Wrights, Boye, EZ Quilting, ConsoClick here to listen to the podcast!

Dishing It: From Soup to Nuts
Michele Muska On the Art of Creating the Perfect Pie
Loading
/
Friday, November 1st, 2013

Do You Have Good Taste? Test your Finesse at Fredericksburg's Oil, Vinegar & Spice in VA

Step inside the cozy Fredericksburg, VA, shop, Taste: Oil, Vinegar, Spice, and you may not know exactly what to do first. Lining the walls are two rows of silver tanks, each filled with one of Taste’s 40 varieties of top-grade olive oil and vinegar. A spigot at the bottom of each tank invites shoppers to fill a tiny plastic cup with the nectar. Do you dip in your finger? Do you instead dip one of the the petite salted crackersClick here to listen to the podcast!

Dishing It: From Soup to Nuts
Do You Have Good Taste? Test your Finesse at Fredericksburg's Oil, Vinegar & Spice in VA
Loading
/
Saturday, June 1st, 2013

Love Is in the Air at Arlington's Taqueria el Poblano

Taqueria el Poblano

Back in 1997, Taqueria el Poblano founder and chef Glen Adams landed in DC, his latest stop in a career that led him through the States and Europe. By 1999 the California native was eager to showcase the food he grew up with in LA. From the taco trucks of his youth to the regional Mexican specialties he tasted during his travels, Glen developed a menu to showcase his favorites—duck tacos, frijoles charros, and steak tampiquena. Then he took onClick here to listen to the podcast!

Dishing It: From Soup to Nuts
Love Is in the Air at Arlington's Taqueria el Poblano
Loading
/
Wednesday, May 1st, 2013

Want A Great View + Great Food on Fisherman's Wharf? Try Castagnola's

Restaurants that Shine: Castagnola’s Seafood & Chophouse Since 1916 This restaurant on Fisherman’s Wharf is a seafood and chophouse that Thomas Castagnola opened in 1916 soon after he created the Dungeness Crab Cocktail for the San Francisco World’s Fair the year before. The former fisherman knew he was on to something big. And indeed, his crab stand on the Wharf quickly gained a reputation as the perfect place for locals and travelers alike to find the catch of the dayClick here to listen to the podcast!

Dishing It: From Soup to Nuts
Want A Great View + Great Food on Fisherman's Wharf? Try Castagnola's
Loading
/