When Indian food is on the menu at Catherine’s house, it usually means ordering dosa, saag paneer, and cauliflower Manchurian from a favorite local spot. But why do so many of us love eating Indian food while feeling intimidated to cook it at home?This week, Catherine is joined by Auyon and Jyoti Mukharji, the son-mother duo behind Heartland Masala, for a warm, funny, and practical conversation about bringing Indian cooking into your own kitchen.They talk about:<ul>
<li> Why Indian home cooking doesn’t have to feel overwhelming </li>
<li> Building confidence with spices, techniques, and pantry staples </li>
<li> Family recipes, tradition, and adaptation across generations </li>
<li> What American home cooks often misunderstand about Indian food </li>
<li> How Heartland Masala makes this rich culinary tradition more accessible </li>
</ul>Whether you’ve always wanted to dust off your spice grinder or you’re simply curious to learn more about the depth and diversity of Indian cuisine, this episode is a delicious place to start.Subscribe to the newsletter at catherinesmart.com for companion essays, recipes, and more from Not From Concentrate.

<description>
 &lt;p&gt;When Indian food is on the menu at Catherine’s house, it usually means ordering dosa, saag paneer, and cauliflower Manchurian from a favorite local spot. But why do so many of us love eating Indian food while feeling intimidated to cook it at home?&lt;/p&gt;&lt;p&gt;This week, Catherine is joined by &lt;strong&gt;Auyon and Jyoti Mukharji&lt;/strong&gt;, the son-mother duo behind &lt;em&gt;Heartland Masala&lt;/em&gt;, for a warm, funny, and practical conversation about bringing Indian cooking into your own kitchen.&lt;/p&gt;&lt;p&gt;They talk about:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; Why Indian home cooking doesn’t have to feel overwhelming &lt;/li&gt;
&lt;li&gt; Building confidence with spices, techniques, and pantry staples &lt;/li&gt;
&lt;li&gt; Family recipes, tradition, and adaptation across generations &lt;/li&gt;
&lt;li&gt; What American home cooks often misunderstand about Indian food &lt;/li&gt;
&lt;li&gt; How &lt;em&gt;Heartland Masala&lt;/em&gt; makes this rich culinary tradition more accessible &lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;Whether you’ve always wanted to dust off your spice grinder or you’re simply curious to learn more about the depth and diversity of Indian cuisine, this episode is a delicious place to start.&lt;/p&gt;&lt;p&gt;Subscribe to the newsletter at catherinesmart.com for companion essays, recipes, and more from &lt;em&gt;Not From Concentrate&lt;/em&gt;.&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;
 </description>


        When Indian food is on the menu at Catherine’s house, it usually means ordering dosa, saag paneer, and cauliflower Manchurian from a favorite local spot. But why do so many of us love eating Indian food while feeling intimidated to cook it at home?

This week, Catherine is joined by Auyon and Jyoti Mukharji, the son-mother duo behind Heartland Masala, for a warm, funny, and practical conversation about bringing Indian cooking into your own kitchen.

They talk about:

 Why Indian home cooking doesn’t have to feel overwhelming 
 Building confidence with spices, techniques, and pantry staples 
 Family recipes, tradition, and adaptation across generations 
 What American home cooks often misunderstand about Indian food 
 How Heartland Masala makes this rich culinary tradition more accessible 

Whether you’ve always wanted to dust off your spice grinder or you’re simply curious to learn more about the depth and diversity of Indian cuisine, this episode is a delicious place to start.

Subscribe to the newsletter at catherinesmart.com for companion essays, recipes, and more from Not From Concentrate.
      

You Can Cook Indian Food at Home with Heartland Masala

This week, Catherine chats with cookbook author, photographer, and recipe developer Alana Kysar about the rich, comforting world of local Hawaii food — and how she transformed some of Hawaii’s most beloved flavors into vegetable-forward recipes in her new cookbook, Aloha Veggies. They dive into the cultural influences that shape Hawaii’s culinary identity, and why dishes like katsu, laulau, poke, and plate lunches are about so much more than vacation food. Alana also shares what it’s like to photograph her own cookbooks, navigate the modern food media landscape, and build a creative career that spans blogging, writing, recipe development, and photography. Plus:<ul>
<li> Why Hawaii cuisine is far cozier (and more comforting) than people expect </li>
<li> The surprising challenge of “vegifying” traditional dishes </li>
<li> What Alana always keeps in her pantry </li>
<li> The creative freedom of writing a second cookbook </li>
<li> How California changed the way she thinks about vegetables </li>
<li> Cleaning as a strategy for calming a busy brain </li>
</ul>If you love food, Hawaii, cookbooks, creativity, or thoughtful conversations about cooking and culture, this episode is for you. Follow Not From Concentrate wherever you get your podcasts.

<description>
 &lt;p&gt;This week, Catherine chats with cookbook author, photographer, and recipe developer Alana Kysar about the rich, comforting world of local Hawaii food — and how she transformed some of Hawaii’s most beloved flavors into vegetable-forward recipes in her new cookbook, &lt;em&gt;Aloha Veggies&lt;/em&gt;. &lt;/p&gt;&lt;p&gt;They dive into the cultural influences that shape Hawaii’s culinary identity, and why dishes like katsu, laulau, poke, and plate lunches are about so much more than vacation food. Alana also shares what it’s like to photograph her own cookbooks, navigate the modern food media landscape, and build a creative career that spans blogging, writing, recipe development, and photography. &lt;/p&gt;&lt;p&gt;Plus:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; Why Hawaii cuisine is far cozier (and more comforting) than people expect &lt;/li&gt;
&lt;li&gt; The surprising challenge of “vegifying” traditional dishes &lt;/li&gt;
&lt;li&gt; What Alana always keeps in her pantry &lt;/li&gt;
&lt;li&gt; The creative freedom of writing a second cookbook &lt;/li&gt;
&lt;li&gt; How California changed the way she thinks about vegetables &lt;/li&gt;
&lt;li&gt; Cleaning as a strategy for calming a busy brain &lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;If you love food, Hawaii, cookbooks, creativity, or thoughtful conversations about cooking and culture, this episode is for you. &lt;/p&gt;&lt;p&gt;Follow Not From Concentrate wherever you get your podcasts.&lt;/p&gt;
 </description>

Veg Forward Local Hawai'i Food with Alana Kysar


        This week, Catherine chats with cookbook author, photographer, and recipe developer Alana Kysar about the rich, comforting world of local Hawaii food — and how she transformed some of Hawaii’s most beloved flavors into vegetable-forward recipes in her new cookbook, Aloha Veggies. 

They dive into the cultural influences that shape Hawaii’s culinary identity, and why dishes like katsu, laulau, poke, and plate lunches are about so much more than vacation food. Alana also shares what it’s like to photograph her own cookbooks, navigate the modern food media landscape, and build a creative career that spans blogging, writing, recipe development, and photography. 

Plus:

 Why Hawaii cuisine is far cozier (and more comforting) than people expect 
 The surprising challenge of “vegifying” traditional dishes 
 What Alana always keeps in her pantry 
 The creative freedom of writing a second cookbook 
 How California changed the way she thinks about vegetables 
 Cleaning as a strategy for calming a busy brain 

If you love food, Hawaii, cookbooks, creativity, or thoughtful conversations about cooking and culture, this episode is for you. 

Follow Not From Concentrate wherever you get your podcasts.
      

This week on Not From Concentrate, Catherine sits down with chef Spencer Horovitz , a 2025 James Beard semifinalist and the founder of Hadeem, a beloved California-Jewish Cuisine concept that's been popping up in San Francisco. But this episode goes far beyond food.Spencer speaks candidly about living and working with ADHD in the high-pressure world of professional kitchens: the burnout, shame, impulsivity, time blindness, and sensory overload — but also the creativity, resilience, and self-awareness that ultimately helped him build a career that actually works with his brain instead of against it.Catherine and Spencer talk about:<ul>
<li> Why fine dining kitchens can be especially difficult for ADHD brains </li>
<li> The accommodations and systems that genuinely help in restaurant life </li>
<li> Hyper-focus, multitasking, and “boy dinner” </li>
<li> Why labels, handwriting, and putting things away can feel impossible </li>
<li> ADHD-friendly cooking strategies that actually work </li>
<li> The emotional side of feeding yourself when your brain is overwhelmed </li>
<li> Culinary school, restaurant culture, and redefining success </li>
<li> Spencer’s California-Jewish cuisine philosophy and the story behind Hadeem </li>
</ul>This is one of the most vulnerable and practical “busy brain” conversations the show has had yet — packed with insight for anyone navigating ADHD, creativity, burnout, or simply trying to make dinner without spiraling.Find Spencer and Hadeem:<ul>
<li> Instagram: @wearehadeem</li>
<li> Website: <a href="https://wearehadeemsf.com/">wearehadeemsf.com </a>
</li>
</ul>Subscribe to the Not From Concentrate newsletter at catherinesmart.substack.com for links to ADHD resources, recipes, and more from this episode.

<description>
 &lt;p&gt;This week on &lt;em&gt;Not From Concentrate&lt;/em&gt;, Catherine sits down with chef Spencer Horovitz , a 2025 James Beard semifinalist and the founder of Hadeem, a beloved California-Jewish Cuisine concept that's been popping up in San Francisco. &lt;/p&gt;&lt;p&gt;But this episode goes far beyond food.&lt;/p&gt;&lt;p&gt;Spencer speaks candidly about living and working with ADHD in the high-pressure world of professional kitchens: the burnout, shame, impulsivity, time blindness, and sensory overload — but also the creativity, resilience, and self-awareness that ultimately helped him build a career that actually works &lt;em&gt;with&lt;/em&gt; his brain instead of against it.&lt;/p&gt;&lt;p&gt;Catherine and Spencer talk about:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; Why fine dining kitchens can be especially difficult for ADHD brains &lt;/li&gt;
&lt;li&gt; The accommodations and systems that genuinely help in restaurant life &lt;/li&gt;
&lt;li&gt; Hyper-focus, multitasking, and “boy dinner” &lt;/li&gt;
&lt;li&gt; Why labels, handwriting, and putting things away can feel impossible &lt;/li&gt;
&lt;li&gt; ADHD-friendly cooking strategies that actually work &lt;/li&gt;
&lt;li&gt; The emotional side of feeding yourself when your brain is overwhelmed &lt;/li&gt;
&lt;li&gt; Culinary school, restaurant culture, and redefining success &lt;/li&gt;
&lt;li&gt; Spencer’s California-Jewish cuisine philosophy and the story behind Hadeem &lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;This is one of the most vulnerable and practical “busy brain” conversations the show has had yet — packed with insight for anyone navigating ADHD, creativity, burnout, or simply trying to make dinner without spiraling.&lt;/p&gt;&lt;p&gt;Find Spencer and Hadeem:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; Instagram: @wearehadeem&lt;/li&gt;
&lt;li&gt; Website: &lt;a href="https://wearehadeemsf.com/"&gt;&lt;strong&gt;wearehadeemsf.com &lt;/strong&gt;&lt;/a&gt;
&lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;Subscribe to the &lt;em&gt;Not From Concentrate&lt;/em&gt; newsletter at catherinesmart.substack.com for links to ADHD resources, recipes, and more from this episode.&lt;/p&gt;
 </description>

Chef Spencer Horovitz on ADHD, Finding Calm in the Kitchen & California-Jewish Cuisine

This week on Not From Concentrate, Catherine sits down with chef Spencer Horovitz , a 2025 James Beard semifinalist and the founder of Hadeem, a beloved California-Jewish Cuisine concept that's been popping up in San Francisco. 

But this episode goes far beyond food.

Spencer speaks candidly about living and working with ADHD in the high-pressure world of professional kitchens: the burnout, shame, impulsivity, time blindness, and sensory overload — but also the creativity, resilience, and self-awareness that ultimately helped him build a career that actually works with his brain instead of against it.

Catherine and Spencer talk about:

 Why fine dining kitchens can be especially difficult for ADHD brains 
 The accommodations and systems that genuinely help in restaurant life 
 Hyper-focus, multitasking, and “boy dinner” 
 Why labels, handwriting, and putting things away can feel impossible 
 ADHD-friendly cooking strategies that actually work 
 The emotional side of feeding yourself when your brain is overwhelmed 
 Culinary school, restaurant culture, and redefining success 
 Spencer’s California-Jewish cuisine philosophy and the story behind Hadeem 

This is one of the most vulnerable and practical “busy brain” conversations the show has had yet — packed with insight for anyone navigating ADHD, creativity, burnout, or simply trying to make dinner without spiraling.

Find Spencer and Hadeem:

 Instagram: @wearehadeem
 Website: <a href="https://wearehadeemsf.com/">wearehadeemsf.com </a>

Subscribe to the Not From Concentrate newsletter at catherinesmart.substack.com for links to ADHD resources, recipes, and more from this episode.

In this episode, Catherine sits down with journalist and author of Bread and War Felicity Spector to talk about the role of food in one of the most difficult places on earth right now: war-torn Ukraine.Since 2022, Felicity has been traveling to Ukraine to support grassroots food initiatives—from mobile bakeries feeding frontline communities to chefs creating restaurant-quality meals for soldiers. Her work captures something often missing from headlines: the resilience, ingenuity, and humanity that keep people going.They talk about:<ul>
<li> How mobile bakeries are feeding communities without electricity </li>
<li> The surprising logistics behind getting bread to the front lines </li>
<li> Why small food businesses are the backbone of society </li>
<li> Ukrainian food culture—and why bread is so deeply symbolic </li>
<li> The emotional reality of telling these stories in an overwhelming news cycle </li>
<li> Simple ways you can help </li>
</ul>This conversation is honest, emotional, and unexpectedly hopeful.Links &amp; Resources<ul>
<li> Buy<a href="https://www.amazon.com/Bread-War-Felicity-Spector/dp/1914613783?ref_=nav_custrec_signin"> Bread and War by Felicity Spector </a>
</li>
<li> Donate to https://bakeforukraine.org/</li>
<li> Substack: Flour Power
</li>
</ul>If this episode moved you, share it with a friend. It’s one small way to help these stories travel further.

<description>
 &lt;p&gt;In this episode, Catherine sits down with journalist and author of&lt;em&gt; Bread and War&lt;/em&gt; Felicity Spector to talk about the role of food in one of the most difficult places on earth right now: war-torn Ukraine.&lt;/p&gt;&lt;p&gt;Since 2022, Felicity has been traveling to Ukraine to support grassroots food initiatives—from mobile bakeries feeding frontline communities to chefs creating restaurant-quality meals for soldiers. Her work captures something often missing from headlines: the resilience, ingenuity, and humanity that keep people going.&lt;/p&gt;&lt;p&gt;They talk about:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; How mobile bakeries are feeding communities without electricity &lt;/li&gt;
&lt;li&gt; The surprising logistics behind getting bread to the front lines &lt;/li&gt;
&lt;li&gt; Why small food businesses are the backbone of society &lt;/li&gt;
&lt;li&gt; Ukrainian food culture—and why bread is so deeply symbolic &lt;/li&gt;
&lt;li&gt; The emotional reality of telling these stories in an overwhelming news cycle &lt;/li&gt;
&lt;li&gt; Simple ways you can help &lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;This conversation is honest, emotional, and unexpectedly hopeful.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Links &amp;amp; Resources&lt;/strong&gt;&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; Buy&lt;a href="https://www.amazon.com/Bread-War-Felicity-Spector/dp/1914613783?ref_=nav_custrec_signin"&gt;&lt;strong&gt; &lt;/strong&gt;&lt;strong&gt;&lt;em&gt;Bread and War&lt;/em&gt;&lt;/strong&gt;&lt;strong&gt; by Felicity Spector &lt;/strong&gt;&lt;/a&gt;
&lt;/li&gt;
&lt;li&gt; Donate to https://bakeforukraine.org/&lt;/li&gt;
&lt;li&gt; Substack: &lt;em&gt;Flour Power&lt;/em&gt;
&lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;If this episode moved you, share it with a friend. It’s one small way to help these stories travel further.&lt;/p&gt;
 </description>

Food, Bravery, and Hope in Ukraine, with Felicity Spector

In this episode, Catherine sits down with journalist and author of Bread and War Felicity Spector to talk about the role of food in one of the most difficult places on earth right now: war-torn Ukraine.

Since 2022, Felicity has been traveling to Ukraine to support grassroots food initiatives—from mobile bakeries feeding frontline communities to chefs creating restaurant-quality meals for soldiers. Her work captures something often missing from headlines: the resilience, ingenuity, and humanity that keep people going.

They talk about:

 How mobile bakeries are feeding communities without electricity 
 The surprising logistics behind getting bread to the front lines 
 Why small food businesses are the backbone of society 
 Ukrainian food culture—and why bread is so deeply symbolic 
 The emotional reality of telling these stories in an overwhelming news cycle 
 Simple ways you can help 

This conversation is honest, emotional, and unexpectedly hopeful.

Links &amp; Resources

 Buy<a href="https://www.amazon.com/Bread-War-Felicity-Spector/dp/1914613783?ref_=nav_custrec_signin"> Bread and War by Felicity Spector </a>

 Donate to https://bakeforukraine.org/
 Substack: Flour Power

If this episode moved you, share it with a friend. It’s one small way to help these stories travel further.

This week, Catherine chats with cookbook author and food writer Anna Ansari, whose new book Silk Roads explores the rich, interconnected cuisines stretching from East Asia to the Middle East.Anna’s path to food writing wasn’t exactly linear—she started as an international trade and customs attorney in New York before moving to the UK and finding her way into recipe testing, food writing, and ultimately cookbook authorship. In this conversation, she shares how her background in law, her Iranian-American identity, and her global perspective all shaped the book.Together, Catherine and Anna unpack the idea of the “Silk Roads”—not as one single route, but as a vast network of trade, migration, and cultural exchange that still influences how we cook and eat today.They also get into:<ul>
<li> What the Silk Roads actually are (and why the plural matters) </li>
<li> Growing up between cultures—and how that shows up in the kitchen </li>
<li> Why curiosity matters more than getting it “right” when exploring new cuisines </li>
<li> The unexpected entry points into Central Asian and Middle Eastern cooking </li>
<li> How markets can unlock a deeper understanding of food and culture </li>
<li> The recipes to start with (including a simple, crowd-pleasing Uzbek plov) </li>
</ul>Plus, Anna shares her go-to strategies for sparking creativity in the kitchen—and calming the chaos when life (or dinner) feels overwhelming.Whether you’re a cookbook collector, a curious home cook, or someone who’s ever felt intimidated by unfamiliar ingredients, this episode is an invitation to dig in with curiosity, playfulness, and zero pressure to be perfect.Catherinesmart.comTune in to the full episode on <a href="https://open.spotify.com/show/4SZkwq43lAyBt5MFBY5TLy?si=8704410057314570">Spotify</a>, <a href="https://podcasts.apple.com/us/podcast/not-from-concentrate/id1849667703?l=es-MX">Apple Podcasts</a>, or <a href="https://youtube.com/@notfromconcentratepod?si=Rjzxye0Rsklet8km">YouTube</a>.Not From Concentrate team:Catherine Smart, Host/Executive ProducerKevin O’Connell, Audio and Video ProductionAllie Miller, Associate Producer

<description>
 &lt;p&gt;This week, Catherine chats with cookbook author and food writer &lt;b&gt;Anna Ansari&lt;/b&gt;, whose new book &lt;em&gt;Silk Roads&lt;/em&gt; explores the rich, interconnected cuisines stretching from East Asia to the Middle East.&lt;/p&gt;&lt;p&gt;Anna’s path to food writing wasn’t exactly linear—she started as an international trade and customs attorney in New York before moving to the UK and finding her way into recipe testing, food writing, and ultimately cookbook authorship. In this conversation, she shares how her background in law, her Iranian-American identity, and her global perspective all shaped the book.&lt;/p&gt;&lt;p&gt;Together, Catherine and Anna unpack the idea of the “Silk Roads”—not as one single route, but as a vast network of trade, migration, and cultural exchange that still influences how we cook and eat today.&lt;/p&gt;&lt;p&gt;They also get into:&lt;/p&gt;&lt;ul&gt;
&lt;li&gt; What the Silk Roads actually are (and why the plural matters) &lt;/li&gt;
&lt;li&gt; Growing up between cultures—and how that shows up in the kitchen &lt;/li&gt;
&lt;li&gt; Why curiosity matters more than getting it “right” when exploring new cuisines &lt;/li&gt;
&lt;li&gt; The unexpected entry points into Central Asian and Middle Eastern cooking &lt;/li&gt;
&lt;li&gt; How markets can unlock a deeper understanding of food and culture &lt;/li&gt;
&lt;li&gt; The recipes to start with (including a simple, crowd-pleasing Uzbek plov) &lt;/li&gt;
&lt;/ul&gt;&lt;p&gt;Plus, Anna shares her go-to strategies for sparking creativity in the kitchen—and calming the chaos when life (or dinner) feels overwhelming.&lt;/p&gt;&lt;p&gt;Whether you’re a cookbook collector, a curious home cook, or someone who’s ever felt intimidated by unfamiliar ingredients, this episode is an invitation to dig in with curiosity, playfulness, and zero pressure to be perfect.&lt;/p&gt;&lt;p&gt;Catherinesmart.com&lt;/p&gt;&lt;p&gt;Tune in to the full episode on &lt;a href="https://open.spotify.com/show/4SZkwq43lAyBt5MFBY5TLy?si=8704410057314570"&gt;&lt;em&gt;Spotify&lt;/em&gt;&lt;/a&gt;&lt;em&gt;, &lt;/em&gt;&lt;a href="https://podcasts.apple.com/us/podcast/not-from-concentrate/id1849667703?l=es-MX"&gt;&lt;em&gt;Apple Podcasts&lt;/em&gt;&lt;/a&gt;&lt;em&gt;, or &lt;/em&gt;&lt;a href="https://youtube.com/@notfromconcentratepod?si=Rjzxye0Rsklet8km"&gt;&lt;em&gt;YouTube&lt;/em&gt;&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Not From Concentrate team:&lt;/p&gt;&lt;p&gt;Catherine Smart, Host/Executive Producer&lt;/p&gt;&lt;p&gt;Kevin O’Connell, Audio and Video Production&lt;/p&gt;&lt;p&gt;Allie Miller, Associate Producer&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;
 </description>

Following the Silk Roads: Anna Ansari on Identity, Trade, and the Flavors That Connect Us

This week, Catherine chats with cookbook author and food writer Anna Ansari, whose new book Silk Roads explores the rich, interconnected cuisines stretching from East Asia to the Middle East.

Anna’s path to food writing wasn’t exactly linear—she started as an international trade and customs attorney in New York before moving to the UK and finding her way into recipe testing, food writing, and ultimately cookbook authorship. In this conversation, she shares how her background in law, her Iranian-American identity, and her global perspective all shaped the book.

Together, Catherine and Anna unpack the idea of the “Silk Roads”—not as one single route, but as a vast network of trade, migration, and cultural exchange that still influences how we cook and eat today.

They also get into:

 What the Silk Roads actually are (and why the plural matters) 
 Growing up between cultures—and how that shows up in the kitchen 
 Why curiosity matters more than getting it “right” when exploring new cuisines 
 The unexpected entry points into Central Asian and Middle Eastern cooking 
 How markets can unlock a deeper understanding of food and culture 
 The recipes to start with (including a simple, crowd-pleasing Uzbek plov) 

Plus, Anna shares her go-to strategies for sparking creativity in the kitchen—and calming the chaos when life (or dinner) feels overwhelming.

Whether you’re a cookbook collector, a curious home cook, or someone who’s ever felt intimidated by unfamiliar ingredients, this episode is an invitation to dig in with curiosity, playfulness, and zero pressure to be perfect.

Catherinesmart.com

Tune in to the full episode on <a href="https://open.spotify.com/show/4SZkwq43lAyBt5MFBY5TLy?si=8704410057314570">Spotify</a>, <a href="https://podcasts.apple.com/us/podcast/not-from-concentrate/id1849667703?l=es-MX">Apple Podcasts</a>, or <a href="https://youtube.com/@notfromconcentratepod?si=Rjzxye0Rsklet8km">YouTube</a>.

Not From Concentrate team:

Catherine Smart, Host/Executive Producer

Kevin O’Connell, Audio and Video Production

Allie Miller, Associate Producer

A lot of food, a little bit all over the place.  A food podcast for busy brains from cook/writer/mom/ADHD-er Catherine Smart. Tune in for conversations with chefs, authors, creators, and neurodivergent food lovers. We talk personal and professional journeys, sparking creativity, calming chaos, and putting our attention where it matters most. Together, we find joy in (and out of) the kitchen.

Not From Concentrate

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