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Other People's Podcasts: Q&A with Nicki Sizemore.

Mind, Body, Spirit, FOOD podcast

Website homepage for Mind, Body, Spirit, FOOD podcast.

Q - Hello, Nicki. Can you please tell us about yourself and your podcast?

A - I'm a food writer and cookbook author on a mission to help people find more presence, ease and joy in the cooking process. In my Mind, Body, Spirit, FOOD newsletter I bridge the gap between mindfulness and cooking, and I share new weekly recipes (all of which just happen to be gluten-free). In my Mind, Body, Spirit, FOOD podcast, I interview acclaimed chefs, food writers, scientists, spiritual thinkers, anthropologists, and other thinkers about the intersections of food, culture, identity, and health. We also dive into recipes, cooking techniques, and tips for finding more joy as cooks and eaters.

Q - What inspired you to start your Podcast?

A - I started my podcast when I launched my newsletter in 2023, almost on a whim. As a writer and recipe developer who works from home, I was craving human connection and deep conversation. My husband is a musician and had a microphone, so I decided to jump right in! Little did I know that the podcast would become one of the most fulfilling aspects of the work I do. I've been so lucky to interview many amazing guests, diving into not just food and recipes, but also what it means to be in a body and how we can find more freedom and pleasure in the process of feeding ourselves.

Q - How did you choose your podcast’s niche or theme

A - Food can be a powerful connector, not just to others, but also to our inner selves, to the earth, and to our communities. I experienced a complicated relationship with food growing up, and I wanted to create a space where we could unravel the ways in which we're conditioned around food, as well as learn practical tips and techniques for using food as a tool for rich connection.

Q - How do you plan and structure your episodes?

A - I try not to plan too much! While I send my guests a list of rough questions, I also invite the conversations to take a life of their own. There's such joy in letting go of planning and allowing the conversations to weave a tapestry of their own.

Q - How do you choose your guests, if you have any?

A - I've found most of my guests by reaching out to them directly after reading something they've written that has inspired me. It's actually been an amazing process of letting go of the need to plan ahead too much or build an editorial calendar (not always easy for me!) but instead to allow the episodes to come about organically as a result of real-time inspiration.

Q - What has been your memorable or impactful episode so far?

A - Oh my goodness, that's an impossible question! I've loved every one of my conversations, from discussing intuitive cooking with Julia Turshen, to talking about what it means to be "healthy" with Ellie Krieger , to exploring the power of ritual with Michael Norton, to celebrating the deliciousness of winter vegetables with Hetty Lui McKinnon, to exploring the concept of spirituality with Jasmine Nnenna I could go on and on! It's really impossible to choose a favorite.

Here are the episode links to the conversations I referenced!

Q - Are there any dream guests or topics you would love to feature?

A - Ooooh, this is a hard one! I would love to talk to Jacques Pepin, who was my first culinary crush when I was a kid (fun fact: he was also one of the judges of my final exam in culinary school!), as well as

Dorie Greenspan, who channels such joy into her work. I also wish I could go back in time and interview Edna Lewis, one of my favorite food writers. There are so many more as well.

I'm so grateful for all of my listeners! I want to give a special shout-out to those who support the show by sharing the episodes, liking it on Substack, rating it on their podcast apps, and/or being a paid subscriber - since the work is completely ad-free, it truly is a community effort, and I couldn't do it without you.

Discover more aboutNicki Sizemore and sign up for her weekly newsletter: Mind, Body, Spirit, FOOD

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