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The Joycast with special guest Neal Bosshard

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One of the fascinating details that I’ve learned about salt since the book and Bible study released came from a priest.

He explained that the holy water he uses isn’t just blessed, but it also contains a pinch of salt. Why? Because when people are baptized the church, when the water dries it leaves a thin coating or residue, reminding each one that they are the salt of the earth.

Well today, I’m talking to none other than Neal Bosshard, who has been working in his family’s salt mine since the age of 11.

Not only do we dive into salt passages in the Bible, but you know it wouldn’t be The Joycast without a culinary twist. So you’re going to discover the difference between various salts, how to pick a true, high-quality salt for your table? And even when the best time to add salt is when you’re cooking.

So pull up a chair! You don’t want to miss this delicious episode.

{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!}

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Taste and See by Margaret Feinberg

RECIPE

Marcia’s Fantastic 100% Whole Wheat Bread

2 tsp lecithin or 2 TBS oil
1 – 2 TBS molasses
1 1/2 tsp Redmond Real Salt
1 1/3 cups water
2 3/4 cup whole wheat flour (can go up to 3 cups)
2 TBS gluten
1/8” tsp Vitamin C or 2 tsp dough enhancer
2 TBS potato flour or flakes (optional)
2 1/2 tsp yeast.

Mix the flour, gluten, vitamin C, salt and yeast together first. Then mix the water, molasses, and oil together and pour it into the dry ingredients.

The Joycast with special guest Andrew McGowan


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Just-out-of-the-oven bread can make you feel like you’re tasting the divine.

Jesus’ declaration, “I am the Bread of Life” takes on a whole new meaning—one that’s more textured than ever before.

In one statement, I realize, Christ makes endless statements:

I am your staple.
I am your sustenance.
I am your nourishment.
I am the extraordinary in your ordinary.
I am your past, present, and future.

In making this declaration, Jesus revealed Himself as the seed, the grain, the sacrifice, the offering, the provision. In making this declaration, Jesus alludes to God the Creator, Sustainer, Life-giver, Provider.

To understand the hundreds of mentions of bread in the Bible, I tracked down an expert on ancient grains and invited myself to his house to break bread for an afternoon.

As we dive into Session Four of the Taste and See Summer Bible study,  I’m thrilled to introduce you to Andrew McGowan, Dean and President of the Berkeley Divinity School at Yale. Author of Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals, his insights will challenge you to relook at the hundreds of mentions of grains and bread throughout the Bible.

{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 ANDREW

Andrew’s Website // Twitter
(Use these links to tell Andrew how much you appreciate him.)

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 NOTE

Andrew McGowan’s blog: Saint Ronan Street
Ascetic Eucharists: Food and Drink in Early Christian Ritual Meals

RECIPE

Jalapeño Corn Bread

1 cup cornmeal (teff also works well)
1/2 cup plain (all-purpose) flour
1/2 tsp bicarb (baking) soda
1 tsp baking powder
1 tsp salt
1/2 tsp sugar
1 cup fresh corn kernels or canned corn (whole kernel or creamed)
1/2 medium onion, chopped
1/3 cup green (bell) pepper, chopped*
1 Tbp preserved jalapeño peppers, chopped*
2/3 cup shredded jack or cheddar cheese, lightly packed
1/3 cup olive oi
1 large or 2 small eggs, lightly beaten
1 cup buttermilk or soured milk

Preheat oven to hot (200C/400F).

Combine dry (first six on the list) ingredients in a bowl. Add corn, onion, peppers and cheese, stir to combine. In a separate bowl or jug, combine milk, egg and oil; add the combined liquids to the bread mixture, and stir just to combine.

Pour batter into a well-greased pan, bake for 30-40 mins; if the top is browning too soon, turn the oven down to 180/350. Test the centre – it may take a bit longer depending on the depth of the batter.

The Joycast with Margaret Feinberg

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Learn the secret of making every meal, every table, every gathering magical. This ONE thing will transform your life. Promise.

So pull up a chair! You don’t want to miss this delicious episode.

{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 MARGARET

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

Taste and See by Margaret Feinberg

The Joycast with special guest Kevin Herman

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Figs are one of the most lush of Biblical fruits. Layers of berry jam notes unfold among the gentle crunch of seeds. The finest pastry chefs’ most innovative desserts don’t stand a chance against a perfectly ripe fig.

It’s no accident that the Scriptures boast of this ancient fruit and Jesus refers to the tree and its fruit at pivotal moments. Listen in on this insightful interview with a Kevin, Herman, a premier fig farmer, as we dive into Session Two of the Taste and See Bible study….

….because there’s so much richness in all things figs.

CONNECT WITH MARGARET

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Taste and See by Margaret Feinberg

RECIPE

Fig Mascarpone Desert

1 4ipe fig, cut in quarters so opens like a flower

1 T Mascarpone cheese

1 T slightly toasted pine nuts

Sprinkle cinnamon

Drizzle amoretto or honey—your choice.

Enjoy!

Makes one serving.

 

 

The Joycast with special guest Sarah Harmeyer

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Have you ever hosted a gathering and worried too much about…

the food…the people…the conversation…the cleanliness…the cleanup…

What if you could host a gathering where the guests felt so loved and appreciated they joined you in the hosting… and you never had to refill a glass of water or load the dishwasher again?

Impossible!—that’s what I first thought.

Then Sarah Harmeyer shared what she’s discovered as the creator of NeighborsTable.com. She handmakes tables and delivers them personally across the country.

In the process, she’s learned delicious secrets of hospitality that will fill your life with joy—much like it did mine. #mindblown

That’s why today, as we kick off the summer Bible study, I thought she’d be a great guest for Lesson One: You’re invited to the table….because she is literally inviting everyone to the table and teaches us how to do it well.

{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 SARAH

Sarah’s Website // Instagram // Facebook // Twitter
(Use these links to tell Sarah how much you appreciate her + go ahead, order one of those tables..they are wowzers!)

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

RECIPE

Parmesan Zucchini

1 lb zucchini quartered and cut into sticks
2 tablespoons olive oil
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste
cooking spray

Instructions
1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.
2. Place the zucchini in a bowl. Add the olive oil and toss to coat.
3. Add the breadcrumbs, salt, pepper, and parmesan cheese and toss until zucchini is coated.
4. Arrange the zucchini spears in a single layer on the sheet pan.
5. Bake for 10-15 minutes or until browned and zucchini is tender. Serve immediately with marinara sauce or ranch dressing if desired.

The Joycast with special guest Jennifer Rothschild

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Sometimes we forget that God knows his way around the dark.

Our bodies fail us. A friend betrays us. An employer lets us go.

One of my friends, who literally battles with literal darkness every day, is my friend Jennifer Rothchild. Yet with I’m with her, she shines so bright. Her joy, strength, and grace are contagious. She’s one of my favorite people. And when she talks about finding God in the darkness. Well, scooch in. It’s powerful.

I don’t know what darkness you’re facing, but this conversation will help you poke holes in the darkness until it bleeds light.

{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 JENNIFER

Jennifer’s Website // Instagram // Facebook // Twitter
(Use these links to tell Jennifer 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

Jennifer’s books:
Lessons I Learned in the Dark

Me, Myself and Lies: What to Say When You Talk to Yourself 

 God is Just Not Fair: Finding Hope When Life Doesn’t Make Sense

Fresh Grounded Faith Conferences

RECIPE

My Mom’s Old Raisin Bran Muffins

Ingredients:
Box raisin bran cereal-15 OZ
1 cup oil
3 cups sugar-I do 2
5 cups flour
4 beaten eggs
2 tsp baking soda
2 tsp salt
1-quart buttermilk
Vanilla to taste

Directions:
Mix dry ingredients together. Mix liquid ingredients in a separate bowl. Fold together. Put in muffin cups. Bake at 350 for about 15 to 20 minutes

 

SPONSOR

The FABFITFUN box. If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product! Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99. 

The Joycast with Margaret Feinberg


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In celebration of spring-almost-summer-if-it-would-just-stop-snowing, I decided to have a fun episode sharing some life adventures and spiritual aha! moments.

You’ll learn how I went to a party as a guest and ended up catering it #callmytherapist, and how one 7 word prayer has been wrecking my life and just might wreck yours, too.

{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 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: Discovering God Among Butchers, Bakers, and Fresh Food Makers—the book and 6-session DVD by Margaret Feinberg

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

The Joycast with special guest Kristin Schell

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My friend, Kristin, started a revolution with a picnic table and some paint. She discovered the secret to finding community and connection—and spoiler alert!—it’s in your own front yard.

In this powerful conversation, she gives us the tools we need to love others in transformative ways. So pull up a chair, you don’t want to miss this timely 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 KRISTIN

Kristin’s Website // Instagram // Facebook // Twitter
(Use these links to tell Kristin 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

Kristin’s book: The Turquoise Table

RECIPE

Simple Mushroom and Gruyere Tart

1 package of Puff Pastry (two sheets), thawed
4 tablespoons olive oil
2 shallots, chopped
2 (10 oz) packages of assorted mushrooms (cremini, shiitake, oyster) sliced
1/4 – 1/2 cup white wine
8 oz Gruyere cheese, grated (about 2 cups)
sea salt & pepper

 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.

Heat the olive oil in a large saute pan. Add the mushrooms and shallots. Season with salt & pepper. Cook, stirring occasionally until the mushrooms are softened. About 5 minutes. Add the wine and stir until liquid is evaporated. About 2-3 minutes.

Sprinkle each of the pastry squares with half of the gruyere, leaving a 1/2-inch border. Top each square with mushrooms and remaining cheese. Brush the edges with olive oil.

Bake the tarts until golden brown, about 25 minutes.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

 

 

The Joycast with guest Lisa Harper


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In today’s episode, we’re going to explore the twinsie of joy, happiness.

I can’t think of anyone better to talk about happiness than my dear friend, Lisa Harper. We recently taught in the Dominican Republic together! She’s a powerful speaker with a wicked sense of humor and author of The Sacrament of Happy.

One of my favorite moments in this interview—beyond the times we laugh like hyenas—is when she shares how reexamining happiness has changed her life.

Because it will change yours, too.

{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 LISA

Lisa’s Website // Instagram // Facebook // Twitter
(Use these links to tell Lisa 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

Lisa’s books: The Sacrament of Happiness and Who’s Your Daddy?

RECIPES FROM THE SHOW

Caprese & Avo Salad

1 1/2 lbs best-quality ripe tomatoes (red, yellow and/or purple heirlooms if you have access to them), mixed sizes, at room temperature ~ preferably from my backyard!
1 lb fresh mozzarella cheese, cut into medallions
3 ripe avocados cut into cubes
Extra-virgin olive oil
Coarse sea salt, such as Maldon or fleur de sel
Coarsely ground fresh black pepper
Balsamic vinegar (my favorite has pomegranate essence)
Lots of fresh basil leaves
2 tablespoons of fresh ~ not pickled ~ jalapeño bits (optional)

Cut tomatoes into slices and spread over a large plate in a single, slightly overlapping layer. Tuck mozzarella medallions into the tomato pieces & then spread the avocado cubes over the top. Tear basil leaves into small ribbons and spread them on top. Drizzle entire plate generously with extra-virgin olive oil & balsamic vinegar. Then sprinkle with coarse sea salt and black pepper (as well as the fresh jalapeño bits if you like things spicy!) and serve immediately.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.

The Joycast with special guest Tish Harrison Warren

Subscribe on iTunes Listen on Spotify

We can live our lives on the go. Consuming food. But not really nourished.

To be nourished means to receive what we need for growth, for health, for human flourishing.

How do we live deeply nourished lives?

That’s what you’ll learn from my friend Tish Harrison Warren. In her book, The Liturgy of the Ordinary, she helps us become aware of God’s presence in the most surprising ways—including around the table.

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

{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 TRISH

Trish’s Website // Twitter
(Use these links to tell Trish how much you appreciate 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

Tish’s book: The Liturgy of the Ordinary

RECIPES FROM THE SHOW

Crock-Pot BBQ Chicken Perfection

2 lbs boneless skinless chicken breasts
12 oz BBQ sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 TBS Worchestershire sauce

In the base of a large crock-pot, whisk together the BBQ sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.

Trim excess fat off chicken breasts. Place meat in the crock-pot. Stir to coat with the sauce.

Cook on the high setting for 3 – 4 hours or on the low setting for 6 – 8 hours.

Just before serving, take a large spoon and shred the chicken. It will fall apart on its own when stirred around. Mix to coat well with the sauce.

It is done when the chicken separates easily.

The recipe comes from Dance While You Cook.

SPONSOR

The FABFITFUN box.

If you haven’t heard about it, it’s a seasonal box, with full­size beauty, fitness and lifestyle products. And I just got my second box. It’s got lotion and mascara from Tarte, an adorable jewelry dish, a workout bag and so much more—more than $250 in product!

Check out www.FABFITFUN.com and use the code “JOYCAST” so you can save $10 off your first box, making it only $39.99.