Enlightened Omnivore Podcast

Steve Sabicer
  • 4.4 (7)
  • Food
  • Updated Weekly

A weekly podcast that serves up a delicious mix of food, sustainability, and travel. Host, Steve Sabicer, explores the wonders of mindful eating, digging into stories about our food system, ways to eat more sustainably, and culinary adventures around the globe or right in his very own kitchen. Get ready to expand your palate and your mind. One bite at a time. enlightenedomnivore.substack.com

  1. 4d ago

    Maybe I’m a Forest and Not a Tree

    Heather Thomason and I have an increasingly strange number of things in common. We both started our careers doing marketing things—me in public relations and Heather as a graphic designer—before we made unlikely pivots into whole-animal butchery. We both eventually opened neighborhood butcher shops built around sourcing meat from small, local farms raising animals more responsibly. We both ran those businesses for exactly seven years. And we both eventually closed them. In the years since, we’ve each found ourselves trying to figure out what happens when something that wasn’t just your job, but also a significant part of your identity, suddenly ends. This content ain’t cheap. Enlightened Omnivore is a reader-supported publication. For a cup of coffee, become a paid subscriber to keep the articles, podcasts, and classes coming. Heather is an Enlightened Omnivore podcast veteran, and this visit is #4, a record. And that’s because she’s the perfect guest. She’s honest, interesting, doesn’t take herself too seriously, and lets me interrupt with my own stories on occasion. When we last spoke, she described herself as “wintering”—resisting the urge to immediately replace one ambitious project with another, and allowing herself to sit with not knowing what came next. Now that it’s fall, I wanted to know: What season are you in? “I did not have my spring and summer growth yet,” she told me. “So maybe I’m not going in order.” Maybe none of us are. What grows in the empty spaces? Heather closed her Philadelphia butcher shop, Primal Supply Meats, three years ago. Since then, she has deliberately tried to slow down. After years of believing that if she just worked hard enough she could solve problems, she realized she needed some space. Eventually, she got it—and picked up a paintbrush. Painting has become an increasingly important part of how she spends her time, and that’s because she’s good at it, and has made the effort. Which brings up a bunch of questions we try to wrestle with on the Podcast. What happens when you finally get the time and space you’ve been asking for? Does creativity automatically fill the vacuum? What makes someone an artist? And who gets to decide? Check out more of Heather’s work on her website. Who are you when you’re no longer what you did? A chat with Heather wouldn’t be complete without talking about food. How simple food can sometimes be the best choice for entertaining. Our new obsession with beans, cooking techniques, and several recipes to include more beans in your diet, and of course some extraordinary pancakes I got to enjoy thanks to her partner Brad, when they hosted us at their Poconos cabin this summer. But underneath our conversations about seasons, painting, pancakes and beans was a much bigger question. Heather and I both spent years being publicly identified by our butcher shops. People knew what we did. More importantly, we knew what we did. There is a certain comfort in being able to answer the question What do you do? with something tangible. I’m a butcher. I own a butcher shop. Closing the business changes that answer overnight. It doesn’t necessarily change the business owner quite as quickly. What happens to all of those experiences when you move on? Do you leave that identity behind? Carry it with you? Write about it? Turn it into something else? And at what point are you allowed to claim whatever comes next? That’s eventually how we arrived at the phrase that became the title of this episode: “Maybe I’m a forest and not a tree.” I’m not going to explain what Heather meant. You’ll have to listen. And when you’re done, I’d love to know: Are there parts of your own identity you’ve left behind—or are they still growing somewhere in the forest? Don’t forget to leave comments and questions at instagram.com/enlightened_omnivore. Links & Resources * Heather art portfolio * Boonville Barn Collective article on cooking dried beans * Foodocracy * Smitten Kitchen: Pizza Beans anyone? * The Great Bean Awakening — my guide to pressure-cooking dried beans * Brad’s go-to cornmeal pancake recipe Enlightened Omnivore is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. CookStack Collective October: Nicki Sizemore Each month, you can attend a LIVE cooking class with the CookStack Collective. Paid subscribers get access to some of the most talented people on Substack! CookStack brings together 12 amazing food writers (myself included) to teach you a dish or two LIVE. It’s like having your own personal chef teaching you how to cook some amazing dishes. Together, we’ve created a year-long series of live cooking classes that are all about cooking with and learning from one another. The October class is hosted by my good friend Nicki Sizemore! She’s sharing how to make two fall staples — a whipped ricotta dip and a grain-free pumpkin apple cake. Nicki’s class is Friday, October 16, 2026, 10am PT / 1pm ET. All events are recorded. This class is free for you as a paid subscriber! Be sure to register at the link below: This post has bonus content for paid subscribers. Upgrade to get full access. Substack Live! October 24th: Catching Up I’m hosting an Ask Me Anything Substack Live on Saturday, October 24th at 9am PT/112am ET. I’ll be sharing some behind the scenes Podcast conversations, talking a little more about what I’m writing this fall, what I’ve been reading, and answering your questions, so come ready to pry. Help Enlightened Omnivore This season, I want to hear from you, too. What questions do you have about food, farming, meat, sustainability, cooking—or where our food comes from? Leave a comment here or on Instagram and I’ll get back to you. I plan to use your questions in upcoming episodes, and your suggestions may even help determine who I invite on the show. And if you enjoy the podcast, please follow Enlightened Omnivore on your favorite podcast platform, leave a rating, or post a review. I’ll be reading reviews on future episodes to thank you for your support. Every little bit helps other people discover the show. You can also watch the full video conversations on YouTube, as well as episodes from previous seasons. Most importantly, if someone came to mind while you were reading or listening today, send them this episode. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

    Maybe I’m a Forest and Not a Tree

  2. Sep 30

    Can Regenerative Agriculture Grow Up Without Selling Out?

    More than a decade ago, when I co-owned Electric City Butcher, we started buying chickens from a little Southern California farm called Pasturebird. And when I say little, I mean little. Founder Paul Greive and his family had started out raising 50 chickens in the backyard because they couldn’t find the kind of pasture-raised chicken they wanted to eat. Eventually they started selling a few birds to friends and family. Then a few more. Then a few more. Paul had grown big enough to start selling wholesale, and Electric City Butcher became one of its very first customers. The chicken was great. The farming made sense to us. The birds actually lived on pasture and were moved onto fresh ground every day. This was exactly the kind of farm we wanted to support, and we did for almost seven years. Then, I heard Pasturebird had joined forces with Perdue. And I’ll admit what went through my head: Paul sold out to the evil empire. We did keep carrying Paul’s birds but then COVID happened, and the butcher shops closed. I didn’t connect with Pasturebird again until I saw their products on the shelves at my local grocery store. A small farmer had finally made it to the big show. But was it the same chicken that I’d fallen in love with so many years ago? So naturally, when Paul agreed to join me for the first episode of Season 3, I had to ask him what happened. His answer made me reconsider some of my own assumptions about what it actually means to build a better food system. What happens when the little guy gets big? We love small farms. We love the folksy farmer at the farmers market who knows your name, the pasture you can actually visit, and the chicken that costs more because you understand exactly how it was raised. I built an entire butcher shop around that idea. But there’s a problem. If these farming systems really are better—for the animals, the land and the people eating the food—do we actually want them to remain small? How does an everyday consumer trying to put food on the table reconcile supporting a favorite brand once it’s no longer small? And more importantly, what if partnering with members of the industrial food system that I—and countless others—have spent years fighting, actually becomes a way to change it for the better? Better doesn’t have to mean perfect Paul said something during our conversation that stuck with me. Years ago, he was much more absolutist about farming. If it wasn’t regenerative or pasture based, he wanted nothing to do with it. It may not surprise you that now working with Big Ag, his thinking has changed a bit. He still believes deeply in regenerative agriculture. He still wants chickens on pasture. But he’s become much more focused on demanding transparency from a food system that likes to hide its processes and details in the shadows. I appreciate that. It’s also a conversation I very much what to expand on for this new season of the Enlightened Omnivore Podcast. I’m not particularly interested in finding the one perfect way to eat. I’m interested in the messy middle. The tradeoffs. The contradictions. The compromises that happen when an ideal encounters economics, infrastructure, and eight billion hungry people. This season I’ll be talking with regenerative agriculture experts and pasture-raised farmers, journalists and food writers, leading climate experts, people working on alternative meat and new food technologies, and some old friends I’ve met over the years who’ve devoted their lives to making our food system better, with our without the help of Big Ag. We’ll talk about how food is made, where it comes from, who produces it—and why all of that matters. And, of course, there will be a few surprises along the way. So, did Paul sell out? You’ll have to listen and decide for yourself. But I came away from our conversation thinking that “selling out” might be the wrong question. Maybe the more interesting question is what happens when the little food company we love actually succeeds. Does regenerative agriculture have to remain small, local, and expensive to remain authentic? Or can we take some of its best ideas and bring them into the industrial food system without losing the integrity that made those ideas worth supporting in the first place? That’s a tension we’re going to return to again and again this season. Watch the full conversation above, or listen wherever you get your podcasts. And welcome to Season 3. I’m glad you’re here. Links & Resources * Pasturebird website * Pasturebird’s Coop Live Feed * GetRealChicken.com, a great resource for local, pasture-raised chicken * USDA Guide to Animal-Raising & Environmental Label Claims * American Pastured Poultry Producers Association Help Enlightened Omnivore This season, I want to hear from you, too. What questions do you have about food, farming, meat, sustainability, cooking—or where our food comes from? Leave a comment here or on Instagram and I’ll get back to you. I plan to use your questions in upcoming episodes, and your suggestions may even help determine who I invite on the show. And if you enjoy the podcast, please follow Enlightened Omnivore on your favorite podcast platform, leave a rating, or post a review. I’ll be reading reviews on future episodes to thank you for your support. Every little bit helps other people discover the show. You can also watch the full video conversations on YouTube, as well as episodes from previous seasons. Most importantly, if someone came to mind while you were reading or listening today, send them this episode. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

    Can Regenerative Agriculture Grow Up Without Selling Out?

  3. Sep 20

    LIVE: The Seasonal Table; Fall; with Nicki Sizemore and Steve Sabicer

    Fall arrived twice for me this last week. First, Nicki Sizemore and I sat down for our latest Seasonal Table Substack LIVE to talk about changing routines, darker days, what we’re cooking, and what we’re ready to carry forward—or leave behind. Then I found myself writing about many of those same things in yesterday’s newsletter. So rather than recap the conversation here, I thought I’d simply invite you to pull up a chair and listen to the recording. Nicki makes her crispy Parmesan-crusted delicata squash. I show you how I preserve the absurd number of lemons coming off my backyard tree, and somewhere in between, we get into family, grief, hunting, composting, changing appetites, and why Fall might be an invitation to let a few things go. Watch the conversation, visit Nicki’s Mind, Body, Spirit, Food for her recipe and scroll down for my lemon curing recipe. If you enjoy this article, please consider liking it or sharing with a friend. Your engagement helps more people find Enlightened Omnivore. Enlightened Omnivore Preserved Lemons Salty, intensely lemony and ridiculously easy to make. A little preserved lemon adds brightness to roast chicken, fish, lamb, stews, salads, vinaigrettes, and sauces. Ingredients * 4–6 lemons, preferably unwaxed * 4–6 tablespoons kosher or sea salt, plus more as needed * 1–2 tablespoons sugar, optional * Fresh lemon juice (about four lemons), to cover * Optional aromatics: bay leaf, black peppercorns, coriander seeds, or juniper berries Method Wash the lemons well and scrub the jars thoroughly. Trim the ends from each lemon. Working from one end, cut each lemon lengthwise into eighths, stopping about 1/4 inch from the bottom so the wedges remain attached. Gently open the lemon and sprinkle about 1 tablespoon of salt into the cuts. Sprinkle another tablespoon of salt into the bottom of a large mason jar. Pack the lemons tightly into the jar, pressing them down firmly enough to release some of their juice. Add 1/2 tablespoon of sugar per lemon, and layer in optional aromatics between the lemons. Continue packing until the jar is full. Pour in enough fresh lemon juice to completely cover the lemons. Keeping the fruit submerged prevents oxidation or spoilage during curing. Seal the jar and leave it in a cool place out of direct sunlight for about three weeks, gently turning the jar every few days to redistribute the salt and juice. Once the rinds are soft and translucent, transfer the jar to the refrigerator. To use, remove a piece of lemon and rinse off excess salt (if desired). You can remove the pulp and finely chop just the rind, or use the whole thing. Remember to taste your dish before adding additional salt—these little buggers are salty. For big lemons: Instead of leaving the lemon whole, slice it into thin half-moons and layer them tightly in the jar with salt and aromatics. This is particularly useful for the big, thick-skinned lemons or if you only have small containers for curing. Enlightened Omnivore is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Stay Connected * Follow along on YouTube, Instagram and TikTok for video content, reels, and behind-the-scenes thoughts. I’m also on Facebook and LinkedIn. * Say hi on Substack Notes—I’m posting almost every day about my random reflections on life. * Join me in Chat. It’s a space just for subscribers, kind of like a group text but less embarrassing. Download the app, tap the Chat icon (it looks like two speech bubbles at the bottom), and find the latest “Enlightened Omnivore” thread. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

  4. Aug 18 ·  Bonus

    LIVE: Cooking Without Fear with Katerina Pavlakis

    I’ve never been much of a recipe follower. I own plenty of cookbooks, and I love reading them, but when it comes time to make dinner, I’m much more likely to open the refrigerator, see what needs to be eaten, and take it from there. Sometimes that means substituting ingredients. Sometimes it means inventing something entirely new. And occasionally it means making something I probably won’t make again. I’ve always thought that was just how I cooked. But after my recent Substack LIVE with Katerina Pavlakis of Think Like a Cook, I realized there’s a much bigger idea behind it. Enlightened Omnivore is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Katerina teaches something she calls intuitive cooking—learning to trust our senses, experiences, memories, and appetites instead of outsourcing every decision to a recipe or an expert. And she believes our modern obsession with recipes, celebrity chefs, and perfectly photographed food has convinced a lot of us that cooking is much harder than it actually is. We had a fascinating hour talking about why so many people are afraid to cook, how recipes can sometimes create a kind of learned helplessness, and why restaurant chefs probably shouldn’t be the standard by which we judge Tuesday-night dinner. We also talked about one of my favorite subjects: permission. Permission to substitute an ingredient. Permission to add more salt. Permission to use the slightly sad tomatoes in the back of the refrigerator. Permission to make something that tastes good even if it doesn’t look anything like the photograph. Then we put it all to the test. I raided my refrigerator and challenged Katerina with random combinations—eggs and feta, sweet potatoes and cilantro, even mango and onion—to see how an intuitive cook thinks through ingredients without immediately reaching for Google. Katerina also cooked a simple Greek-style green bean dish while explaining how understanding why we chop, salt, sauté, and season can eventually free us from needing a recipe at all. One idea from our conversation kept coming back to me. We spend so much time trying to make cooking more “convenient” so we can get dinner out of the way. But as Katerina asked: What if the evening is the dinner? If you’ve ever stared into your refrigerator wondering what the hell to make, felt intimidated by a recipe, or wished you were one of those people who could “just throw something together,” I think you’ll enjoy this conversation. Enjoy the full recording at the top of this post. Also, please consider becoming a paid subscriber before the end of summer. Not only will you get a bunch of great paid benefits, including in-depth workshops, more live conversations, PDFs and opportunities to connect one-on-one. But you’ll also help me to achieve Best Selling status, which helps get Enlightened Omnivore in front of more readers. I only need 12 more subscriptions! Next Up: CookStack Collective — Kimchi! Our next CookStack Collective class is this Friday. Paid subscribers can join Betty Williams on Friday, August 21 at 12 pm PT / 3 pm ET for a fermentation primer and hands-on lesson making two kinds of Korean kimchi: quick-pickled cucumber kimchi and fermented cabbage kimchi. It’s the second installment of the year-long CookStack Collective, featuring 12 live cooking classes from food writers, cooks, bakers, and teachers across Substack. And if you can’t make it live, paid subscribers get access to the recording. Come cook with us. The Seasonal Table is Back: Fall On September 17 at 10am PT/1pm ET, I’m co-hosting with Nicki Sizemore the next installment of The Seasonal Table — a quarterly Substack Live series marking the four seasonal turning points of the year (Spring, Summer, Fall, Winter). For our fall conversation, Nicki and I will share about my favorite time of year. What does autumn mean to nature, the body, the kitchen, and the family dinner table. And, of course, there will be food. Nicki and I will be demoing some of our favorite recipes for fall. I hope you join us. Enlightened Omnivore is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

  5. Jul 13

    LIVE: What I Learned from Talking Blood Sugar with Beth Bollinger

    A couple of years ago, I wrote an Enlightened Omnivore series called When Worlds Collide after my doctor gave me what I jokingly call a “pre-pre-diabetes” diagnosis. My A1C (average blood sugar) had been creeping upward for years—not enough to diagnose diabetes, but enough to convince me it was time to start paying closer attention. The irony wasn’t lost on me. I’d just left a twenty-year career in healthcare public relations, much of it spent working in diabetes. That curiosity sent me down a rabbit hole of continuous glucose monitors (CGMs), metabolic health, protein-packed breakfasts, and plenty of surprising discoveries, including some potentially medicinal mushrooms. Help Enlightened Omnivore get Best-Selling Status! I only need 12 more paid subscriptions by the end of July to get there. Your support ensures I continue to create regular content. Last week, I had the chance to revisit that journey during a Substack LIVE conversation with metabolic health educator Beth Bollinger. We had a fascinating hour together, and I came away with even more questions than answers—which is usually a good sign. We talked about why blood sugar is really a window into the body, why stress and sleep can matter just as much as food, and why a ten-minute walk after dinner might be one of the simplest health interventions available. We also explored continuous glucose monitors, the surprising foods that can send blood sugar soaring, and the small daily habits Beth recommends to almost everyone. If you’ve ever wondered whether a CGM is worth trying, why your energy crashes in the afternoon, or how food affects your body beyond calories alone, I think you’ll enjoy this conversation. You can watch the full recording above. I’ve also dig into the archive and shared my When Worlds Collide series again for anyone who wants to dive deeper into my own journey with blood sugar, food, and metabolic health. You can find the entire collection here. Also, please consider becoming a paid subscriber in the month of July. Not only will you get a bunch of great paid benefits, including in-depth workshops, more live conversations, PDFs and opportunities to connect one-on-one. But you’ll also help me to achieve Best Selling status before the end of the month. I only need 12 more subscriptions! !!!FIRST CookStack Collective: Rebecca Blackwell!!! Paid subscribers can join us on Friday, July 17 at 4pm PT / 7pm ET, for the inaugural CookStack Collective class. Rebecca will be teaching live from the galley of her sailboat, preparing a colorful hummus platter, sesame chicken salad, and…a watermelon salad—proof that summer may have many flavors, but watermelon is almost always one of them. I’ll be there too with some watermelon trivia. Stay Connected * Follow along on YouTube, Instagram and TikTok for video content, reels, and behind-the-scenes thoughts. I’m also on Facebook and LinkedIn. * Say hi on Substack Notes—I’m posting almost every day about my random reflections on life. * Join me in Chat. It’s a space just for subscribers, kind of like a group text but less embarrassing. Download the app, tap the Chat icon (it looks like two speech bubbles at the bottom), and find the latest “Enlightened Omnivore” thread. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

  6. Jun 16

    LIVE: The Seasonal Table; Summer Time

    Hello fellow Enlightened Omnivores, Last Friday, Nicki Sizemore and I hosted the second installment of The Seasonal Table, our quarterly Substack Live series exploring what each season means in the kitchen, at the table, and in our daily lives. You can watch the full replay above. This season’s conversation centered on summer and the approaching solstice. We talked about why seasonal transitions mattered so much to earlier generations and why many of us have lost the habit of marking them. We explored summer through several different traditions, including the Medicine Wheel and Traditional Chinese Medicine, and found ourselves returning to a common question: What if summer isn’t a season for accomplishing more, but rather for strengthening what matters most? Along the way, Nicki shared some of her family’s summer rituals, including how the celebrate the the first zucchini blossoms from the garden. We also talked about why summer food often tastes better with less effort, how sauces and condiments can transform simple meals, and the surprising kitchen tool we both agreed we can’t live without. And of course, we made food. Nicki made a whipped labneh topped with pistachio dukkah, while I shared my Provençal-inspired tapenade loaded with olives, capers, anchovies, and a rosemary-infused olive oil. Both recipes are perfect examples of the kind of cooking I gravitate toward this time of year: simple, flexible, and designed to bring people together around a table. As the solstice approaches, I hope you’ll find a way to mark the season—whether that’s a dinner with friends, a walk at sunset, a jump in a refreshing body of water, or simply paying a little more attention to the abundance that’s already here. Helpful links * My Tapenade Recipe * Nicki’s Whipped Labneh with Pistachio Dukkah * My favorite Mini Spatulas that I talked about during our chat * My favorite kalamata olives at Trader Joe’s * Crown Prince Anchovy Paste in a TUBE! Enjoy the replay, and let me know what summer rituals, traditions, or recipes shape this season for you. Steve Coming in July: Food, Blood Sugar, and Metabolic Health with Beth Bollinger A few years ago, I discovered I was edging toward prediabetes and started paying closer attention to how food affected my body. For my next live conversation, I'll be joined by metabolic health expert Beth Bollinger to discuss blood sugar, the foods that trigger it, and the simple habits and foods that can help create more stable health over time—as well as a few cool tech gadgets that helped me learn more about my body. Stay Connected * Follow along on YouTube, Instagram and TikTok for video content, reels, and behind-the-scenes thoughts. I’m also on Facebook and LinkedIn. * Say hi on Substack Notes—I’m posting almost every day about my random reflections on life. * Join me in Chat. It’s a space just for subscribers, kind of like a group text but less embarrassing. Download the app, tap the Chat icon (it looks like two speech bubbles at the bottom), and find the latest “Enlightened Omnivore” thread. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

    LIVE: The Seasonal Table; Summer Time

  7. May 18

    LIVE: Hot Dogs, Weird Foods, and What's in My Fridge

    Had an absolute blast this weekend talking weird food, hot dogs, Jell-O salads, presidential eating habits, duck pâté, giant wheels of White House cheese, White house ragers, and what’s hiding in our refrigerators with my friend Bennett Rea of Cookin’ with Congress. Bennett has built one of the most fascinating food history projects online — recreating the meals of presidents, politicians, and everyday Americans to explore what food says about culture, class, power, and identity. Somewhere between hot dogs for the Queen of England, and frozen cottage cheese suspended in Jell-O, we uncovered a surprising amount about American food. We also opened our fridges live for the internet, which may or may not have been a mistake. If you missed the conversation, listen to the replay. It’s a fun one. Come for the hot dog history, stay for the Siberian pine cone jam and morning presidential cocktails. And definitely go follow Bennett’s work at Cooking with Congress — especially if you love food history, strange recipes, or the beautifully weird ways Americans have eaten over the years. WORKSHOP: The Enlightened Freezer Most people use their freezer like a graveyard for leftovers and mystery meat. But chefs, butchers, and thoughtful home cooks know something different: your freezer might be the most important tool in your kitchen. Join me for a practical workshop on Saturday June 13th, @9am PT / Noon ET to learn everything about freezing foods: how to organize things, preserve seasonal items, and make everyday cooking dramatically easier and cheaper. Paid subscribers can register at the link below. Stay Connected * Follow along on YouTube, Instagram and TikTok for video content, reels, and behind-the-scenes thoughts. I’m also on Facebook and LinkedIn. * Say hi on Substack Notes—I’m posting almost every day about my random reflections on life. * Join me in Chat. It’s a space just for subscribers, kind of like a group text but less embarrassing. Download the app, tap the Chat icon (it looks like two speech bubbles at the bottom), and find the latest “Enlightened Omnivore” thread. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

    LIVE: Hot Dogs, Weird Foods, and What's in My Fridge

  8. Feb 18

    Season Finale: Ending With a Friend

    This is the final episode of The Enlightened Omnivore Podcast — Season Two. I’m taking a short break, but I’ll be back later this year with Season Three. In the meantime, there are more than 25 episodes waiting for you wherever you listen—so if you’ve been enjoying the show, please follow, subscribe, and leave a quick review wherever you download your podcasts. It would truly mean a lot. Now, the real reason this episode matters. My guest is Kurt Beardsley—one of my closest friends of more than three decades. And I don’t say that lightly. Kurt is the kind of friend who doesn’t just know my stories… he helped shape many of them. Kurt is a photographer, an artist, a maker. He’s spent decades in music and entertainment—technical theater, production work, building sets, solving problems, getting impossible things done on impossible timelines. He has that rugged competence a lot of men quietly envy. And somehow, alongside all that, he’s also one of the most emotionally grounded men I’ve ever known. That combination—capable and tender—might be the most “sustainable” form of masculinity out there. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe

    Season Finale: Ending With a Friend
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About

A weekly podcast that serves up a delicious mix of food, sustainability, and travel. Host, Steve Sabicer, explores the wonders of mindful eating, digging into stories about our food system, ways to eat more sustainably, and culinary adventures around the globe or right in his very own kitchen. Get ready to expand your palate and your mind. One bite at a time. enlightenedomnivore.substack.com

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