Controlled Burn: The Kitchen Improv

nicholeglaw
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Controlled Burn: The Kitchen Improv

Welcome to Controlled Burn: The Kitchen Improv, where we fight the dumpster fire of food and pharma industries. I’m Nikki Glaw, AKA Glawbs, with Mike, my clean-up crew, here to advocate for whole foods, real effort, and health over hype. 🔥 Controlled Burn? It’s about curbing the mess by promoting awareness, choosing natural over processed, and embracing the chaos of real cooking. We’re about progress, not perfection, in a world where health is often compromised for profit. 🍳 Expect: Improvised cooking, tough talks on food and health, laughs, and learning. We’re here to inspire you to take back control in your kitchen. Join our culinary rebellion. Subscribe for chaos, health, and food freedom.

Afleveringen

  1. 5 DGN GELEDEN

    253 - Neil Hochstein's Alberta Bison Ranch

    Alberta Bison Ranch – Cut the Bullsh*t & Source Your Own Damn Food 🦬 Welcome back to Controlled Burn: The Kitchen Improv, where we torch the lies of Big Food one episode at a time. This week, we're heading straight into the Alberta prairies to talk BISON, BS, and the Broken System with Neil Hochstein, the badass behind Alberta Bison Ranch. Neil’s been in the game for over 30 years, raising bison the way nature intended—no f*cking hormones, no antibiotics, just real, honest meat straight from the land. Meanwhile, the corporate food giants (CFGs) keep feeding us a steady diet of mislabeling, regulatory loopholes, and chemically-processed garbage. So, what’s the takeaway? Stop trusting the marketing BS and start sourcing the food you put in your body. You deserve clean, quality meat without needing a PhD in food law to decode the label. Neil’s ranch proves that it’s possible—ethical, sustainable, and delicious as hell. 🔥 What We Cover in This Episode:✅ WTF is actually in your meat? (Hint: It ain’t always what the label says.)✅ Why bison beats beef AND chicken in nutrition, sustainability, and taste.✅ How to dodge the CFGs & buy from real, local producers who give a damn.✅ The regulatory sh*tshow that lets Big Food keep lying to your face. ⚠️ Public Service Announcement:The food industry is a f*cking forest fire, and it’s time to navigate it with eyes wide open. If you’re still blindly trusting grocery store labels, this episode is your wake-up call. 🎧 Listen now, and let’s burn through the food industry’s lies together.🔗 Alberta Bison Ranch – because real food shouldn’t need a f*cking ingredient list.

    1u 8m

  2. 9 FEB.

    252 - Mike Keen Eat your Environment

    Controlled Burn Presents: Mike Keen – The Man Who Eats His EnvironmentOn the next episode ofControlled Burn: The Kitchen Improv, we’re lighting up a conversation with a guy who’s not just cooking food—he’s flipping the entire modern diet on its head. Mike Keen, the mind (and stomach) behindEat Your Environment, is on a mission to reclaim the way we eat, stripping away the corporate bullshit, the chemical overload, and the processed nonsense that’s been force-fed to us for decades.If you’re not familiar with Mike, buckle up. He’s an adventure chef, a food historian in the wild, and a guy who actually lives the philosophy of eating like our ancestors did. No, not the Pinterest version of "farm-to-table"—we’re talking raw, real, and sometimes brutal sourcing, hunting, foraging, and fermenting to get back to what food was before industries slapped a label on it and jacked up the price.Because let’s be real—grocery store shelves are a minefield of marketing lies. We’re sold “organic” stickers that mean nothing, ingredient lists packed with stuff we can’t pronounce, and diets designed to make us sick, tired, and dependent on more products to “fix” us. Meanwhile, the simplest, most natural way to eat has been buried under bureaucracy, big money, and bullshit food policies.Mike Keen is the guy pulling back the curtain on who decides what we eat and why it’s probably screwing us over. He’s out there actually living the way weshould be eating—sourcing real food, cooking in ways that honor the environment, and proving that you don’t need a corporate stamp of approval to nourish yourself.In this episode, we’re going deep into:The absolute dumpster fire that is modern food production – Who profits from keeping us hooked on ultra-processed junk?The chemicals, fillers, and synthetic garbage we’re fed daily – What’s actually in your food, and how do they keep getting away with it?What ancestral eating really looks like – It’s not about being trendy, it’s about relearning survival.The challenges of eating outside the system – Can you really escape corporate-controlled food? What are the obstacles?How to start taking back control of what’s on your plate – Even if you don’t live in the woods or own a farm, there’s a way to do this.This isn’t just another “eat healthy” conversation. This is about fighting back—against the food industry’s lies, against the idea that convenience matters more than health, and against the mindset that we can’t do anything about it.If you’re tired of feeling like a science experiment for the food industry, this is the episode for you.🔥 Available on Spotify, Apple Podcasts, and everywhere else you get your fix.🔥 Follow Mike Keen @eatyourenvironment for a firsthand look at how he’s reclaiming food the way it was meant to be.🔥 Follow me @controlledburnpod for more unfiltered, no-BS food talk.Let’s set this conversation on fire. See you in the episode.

    1u 45m

  3. 5 FEB.

    Dr Manu Gill - AUDIO ONLY

    In this podcast, Nikki and Dr. Manu Gill sit down and talk all things metabolic health and the absolute shitshow that is the modern food industry. We’re talking insulin resistance, blood sugar spikes, gut health, and why half the shit in your pantry is basically a science experiment designed to keep you addicted and sick. Dr. Gill brings the medical expertise, while Nikki keeps it real, calling out the bullshit marketing and food industry tricks that make people think ”heart-healthy” cereal loaded with sugar is somehow good for you. Spoiler: It’s not. We break down why your body hates processed crap, how seed oils are basically slow poison, and why the fuck everything has added sugar—even things that should NOT be sweet (looking at you, salad dressing). We’re not here to lecture you or tell you to live off of kale and sadness. This is about real, practical shit you can do to actually feel better, stop yo-yo dieting, and take control of your health without losing your goddamn mind. Expect unfiltered conversations, expert insights, and zero sugarcoating—except for the kind we’re calling out on food labels. If you’re tired of the same boring, sanitized health talk and want the raw, unfiltered truth about food, metabolism, and why everything you were told about “healthy eating” is probably bullshit, then buckle up. We’re diving deep, and we’re not holding back.

    1u 18m
  • 3 afleveringen

Info

Welcome to Controlled Burn: The Kitchen Improv, where we fight the dumpster fire of food and pharma industries. I’m Nikki Glaw, AKA Glawbs, with Mike, my clean-up crew, here to advocate for whole foods, real effort, and health over hype. 🔥 Controlled Burn? It’s about curbing the mess by promoting awareness, choosing natural over processed, and embracing the chaos of real cooking. We’re about progress, not perfection, in a world where health is often compromised for profit. 🍳 Expect: Improvised cooking, tough talks on food and health, laughs, and learning. We’re here to inspire you to take back control in your kitchen. Join our culinary rebellion. Subscribe for chaos, health, and food freedom.

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