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The Joycast with Margaret Feinberg – special guest Jamie Aten

A title recently came across my desk that made me stop in my tracks and to be honest, it’s a book you can’t afford to miss. It’s thoughtful, insightful, and beautifully written.

It’s called A Walking Disaster by Jamie Aten.

Jamie is a psychologist who specializes in helping people recover after disaster strikes. He founded the Humanitarian Disaster Institute at Wheaton College.

But what makes Jamie unique is that he doesn’t just research and write about disasters—which, by the way, are becoming more frequent in our world today—but he’s lived them.

Six days after moving to Mississippi, Hurricane Katrina devastated the area. More recently, Jamie endured a vicious battle with stage 4 Colon cancer. This is someone who has paid a heavy price and whose voice needs to be heard.

Some of his counterintuitive insights include: to find hope, be cautious of optimism; when you want help the least is when you need it most; and spiritual surren¬der, rather than a passive act, is instead an act of profound courage.

To fully experience the joy of the table, we have got to learn how to create a safe space for those who are suffering and also learn to discover God in the hard places.

In one of my favorite parts of the interview, Jamie teaches us what to look for when everything seems lost.

So pull up a chair at our table. You don’t want to miss this interview.

{You can listen to the show HERE, and make sure you never miss The Joycast– subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH JAMIE

Jamie’s Website // LinkedIn // Facebook // Twitter
(Use these links to reach out to Jamie!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Jamie’s books: A Walking Disaster

RECIPES FROM THE SHOW
Grilled Coffee Rubbed Steak

I use Chicago based recording engineer Steve Albini’s approved Midyett Rub recipe. Not only does Albini know his way around the studio-having worked on classic recordings by groups like Nirvana-but also around grill.

I always use Chicago roasters Intelligentsia’s Black Cat espresso. I actually choose my meeting locations based on who serves Intelligentisa coffee, and once you’ve tried it, I’m confident you’ll always choose it for steaks : )

Midyett Rub

INGREDIENTS
2 parts good sea salt
1 part black pepper
1/4-1/2 part sumac
1/3-1/2 part ground coffee
1/4-1/2 part garlic powder
1/4-1/2 part cocoa powder
Special equipment: Spice grinder.

Ingredient info: Sumac is widely available at Middle Eastern grocery stores and spice specialty stores (order it from the Chicago-area Spice House chain here). For the pepper, Midyett tries to use freshly ground Tellicherry; for the coffee, he recommends a darker roast, such as Intelligentsia’s Black Cat espresso.

PREPARATION
Combine ingredients and grind as fine as possible. Coat the meat entirely with the resulting blend before cooking.

Source: https://www.bonappetit.com/recipes/article/the-steve-albini-approved-midyett-rub-will-change-how-you-cook-meat

The Joycast with Guest Michele Cushatt


To fully experience joy in our everyday life—and at the table—many of us have to break out, make an escape, from the prison of shame.

I can’t think of a better person to teach us how to do that than Michele Cushatt.

She’s the author of the I Am: A 60-Day Journey to Knowing Who You Are Because of Who He Is and I hope you’ll grab a copy!

Michele and I have enjoyed long walks in the foothills of Colorado, and it’s a privilege to call her a friend. She’s a master wordsmith, wise beyond her years, and someone who has experienced the kind of heartbreak and hardship most of us could never imagine.

In this raw interview, she gets real. She gets vulnerable. She describes her own experiences with shame. And how despite all of these obstacles, she has found a way to reclaim the joy that God wants for her when she sits at the table.

Together, we talk about some issues no one talks about.

One of my fave parts of the interview:

Michele offers seven powerful words that you can speak to shatter shame.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (Itunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH MICHELE

Michele’s Website // Instagram // Facebook // Twitter // Podcast
(Use these links to tell Michele how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Michele’s books: I Am and Undone

RECIPES FROM THE SHOW

Honey Barbecue Meatloaf

(Note from Michele: My kids BEG for this. Historically, meatloaf tastes like garbage to me. But I LOVE this recipe, and there are never leftovers!) 

1 tsp. Beef bouillon
1 TBSP hot water
1 egg
1/3 C. Good Quality Honey BBQ sauce
1 TBSP Worcestershire sauce
1 TBSP prepared mustard
1/4 tsp. salt
1/4 tsp. Chili powder
1/2 C. Oatmeal (uncooked)
1/4 C. Chopped onion
2 TBSP brown sugar
1/2 tsp. Garlic powder (or 1 tsp. fresh minced garlic)
1/4 tsp. Black pepper
1 lb. lean ground beef (uncooked)

In a large bowl, dissolve bouillon in water. Stir in egg, oats, BBQ sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and chili powder. Add beef and mix well.

Put into an ungreased loaf pan and bake at 350 for 1 hour.

Top with more BBQ sauce and bake another 5-10 minutes or until meat is no longer pink. Let stand 10 minutes before serving. Serve with buttered mashed potatoes and roasted veggies. YUM!

BONUS RECIPE

Gluten-free Chocolate Chip Oatmeal Cookies

(modified from My Gluten-Free Kitchen by Michele Palin )

Cream together:
1/2 C. (2 sticks) REAL butter, softened
2 ounces cream cheese, softened
1 C. Brown sugar
1/2 C. White sugar
1 tsp. Vanilla
2 eggs

Add and mix until combined:
2 C. Gluten-free flour blend (I use Pamela’s biscuit & baking mix)
2 C. Old-fashioned oats
1/2 tsp. Salt
Gently mix in:
1 bag Ghirardelli semi-sweet chocolate chips
Drop by spoonfuls on a parchment-covered baking sheet. Bake at 375 for 10-12 minutes, or until lightly golden.

One of the most powerful ways you can link arms with Margaret and her ministry is through Patreon. Just a few dollars a month can help Margaret fulfill her artistic calling and change the world! Click here to learn more.

The Joycast with special guest Rachel Marie Stone

I get conflicted when I go to the grocery store. Which product should I buy? Which is organic? Which has less sugar? Which is affordable? Which is over processed but tastes so good? Yes, I’m talking about you, Doritos.

Yet I stumbled on a book that spoke to my struggles and challenged me to think more deeply, more intentionally about these issues than I ever had before. It’s called Eat With Joy: Redeeming God’s Gift of Food.

That’s why I am so thrilled to the author, Rachel Marie Stone, on The Joycast.

She recognizes that when it comes to the table, food can be a source of endless angst and anxiety. Whether it’s obesity, eating disorders, horror stories of where our food comes from, whether it’s justly produced, and more, she challenges us and equips us to practice intentionality around the table.

When we’re more intentional, we’re less conflicted. And we experience more joy.

One of my favorite moments is when she gives us the 3 words that we all must eliminate from our collective vocabulary.

We had the best time hanging out, and we think you will, too. So pull up a chair.

CONNECT WITH RACHEL

Rachel’s Website // Instagram // Twitter
(Use these links to tell Rachel how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Rachel’s books: Eat With Joy: Redeeming God’s Gift of Food

RECIPES FROM THE SHOW

Cauliflower Cheese Soup
from Moosewood Cookbook

1 large potato, peeled and diced
1 large cauliflower, stems removed and florets separated
1 medium carrot, peeled and chopped
3 garlic cloves, peeled
1 ½ cups onion, chopped
1 ½ teaspoon salt
4 cups water
2 cups grated cheddar
3/4 cup milk
1 teaspoon fresh dill
1/2 teaspoon caraway seeds
Black pepper

Set aside two cups of the cauliflower florets, and then add the rest to a large pot with the potato, carrot, garlic, onion, salt, and water. Turn heat to high and bring to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 15 to 20 minutes. Puree with an immersion blender, or in batches in a blender. Return the soup to the pot.

Meanwhile, place the remaining cauliflower florets in a steamer basket set above boiling water. Steam those until tender, about 8 minutes.

Add the steamed cauliflower to the pot along with the cheddar, milk, dill, and caraway seeds. Season to taste with black pepper and salt. Serve.

The Joycast with Margaret Feinberg—Special guest Liz Curtis Higgs

One of the greatest gifts in life is a friend who will make you laugh.

For me, that person is Liz Curtis Higgs, author of 31 Proverbs to Light Your Path. Leif and I love spending time with Liz and her hubby Bill. And she keeps us rolling every time we do!

If you love to laugh, to giggle, and to have a good time, you can’t afford to miss this episode.

In one of my favorite parts of this interview, she teaches us the secret to being funny.

 If you love humor, you’ll love this episode of the podcast.

CONNECT WITH LIZ

Liz’s Website //  Facebook // Twitter
(Use these links to tell Liz how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Liz’s books: 31 Proverbs to Light Your Path and The Women of Easter

RECIPES FROM THE SHOW

Scottish Shortbread from Liz Curtis Higgs

1/2 cup confectioners’ sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar

Sift confectioners’ sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.

Press cold dough into the bottom of a greased 8 x 8 pan (round or square; glass is best).

Bake at 325 for 30 minutes or until the edges are very lightly browned.

Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.

 

The Joycast with guest Christine Caine

How many of you have sat down at a table and had an unexpected conversation and something changed?

Your pre-conceptions about someone were dismantled.

Your anger or bitterness toward another was thawed.

These little miracles reveal the table can become a place of divine transformation.

Unfortunately for many of us today, we think of the table only in terms of consumption rather than transformation. The place we get what we need rather than become who we’re intended to be.

How would your meal times be different if you expected God to show up?

That’s what this first episode of The Joycast is all about. And I couldn’t think of a better person to dive into this topic than my friend, Christine Caine, founder of A21 and best-selling author of Unexpected. We’ve shared meals together and I’ve experienced what she shares first-hand.

This conversation will set your soul on fire. Promise.

{You can listen to the show HERE, and make sure you never miss The Joycast– subscribe using your favorite podcast app (iTunes, Spotify, and Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH CHRISTINE

Christine’s Website // Instagram // Facebook // Twitter // Podcast
(Use these links to tell Christine how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

Stay connected and subscribe to The Joycast Newsletter!

Do you love The Joycast? If so, we’d love if you’d leave a review!

Taste and See by Margaret Feinberg

SHOW NOTES

Christine’s books: Unexpected and Unashamed

Christine’s ministries: Propel and A21

RECIPES FROM THE SHOW

Spanakopita (Spinach Pie)

(Note from Christine: One of my favorite things to eat is Spinach Pie or Spanakopita—possibly because of my obsession with Popeye the Sailor Man, when I was a kid. This recipe is my favorite from Alexandra Stratou.)

Olive oil
1 medium onion, finely Chopped
1 large leek, finely chopped
500g (1 1/4 lbs) various greens such as chard
500g (1 1/4 lbs) spinach
500g (1 1/4 lbs) feta cheese
Package of filo dough
3 eggs
pepper
1 pack filo pastry (phyllo dough)

Line a large pan with olive oil (there is no such thing as too much olive oil) and place over medium-high heat.

Add the onion and leek and cook until golden.

Add the greens and spinach, cover with a lid and allow to wilt.

Add some water if the pan becomes too dry.

Remove from the heat and strain to remove any excess liquid.

Transfer the greens to a bowl.

Mix in the feta, eggs, and pepper.

taste and season if needed.

Preheat the oven to 350 degrees Fahrenheit.

Brush a 9×13 inch baking dish with olive oil.

Lay a filo sheet on all four sides of the baking dish.

Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge.

Brush every piece of filo that you lay on the dish with oil.

Then, place 5 sheets in the center, brushing each with oil.

Add the filling and spread it out evenly.

Place 5 more sheets over the filling, then fold over the hanging sheets you started with.

Cut any excess filo away and use a pastry brush to touch the filo in around the edges of the dish.

Score the top with a sharp knife, marking the pieces you wish to cut later.

Sprinkle with a little water.

Bake for 45 minutes to an hour, until the filo is golden brown (serves 6)