"I need a salty dip," Aislynn exclaimed. It's that time of year when heat and outside work makes Aislynn crave salt so Joe scoured the grocery store for items that scratched that eat that were on the good side fo the natural spectrum. When Joe found pickle pops he knew he had a hit. A bunch of past topics collide into a conversation-fueled extravaganza. We conclude our study of Blue Zones, talk medical chefs, peel eggs live on air, name a chicken, and talk about county fairs.  Unanswered Questions: What is a 'medical chef'? The live egg yolk experiment results Random Question of the Week: What’s your favorite part of a county fair? Links/Recipes: Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/shop/farmevents Homemade French Onion Dip: https://myfarmhousetable.com/homemade-french-onion-dip/ The NEW mac and cheese recipe we tried this week. A little easier than our favorite (below): https://www.jocooks.com/recipes/loaded-chicken-mac-cheese/ Alterations: We added Aislynn's celery to the onion cook, and several cups of vegetables which we boiled to soften before adding. Our CLASSIC mac and cheese recipe: https://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-broccoli/ Alterations: We usually add cauliflower (don't have to), but because we're adding mass, I make extra cheese sauce and then eyeball how much to use.