S8E5 - What Deity Work is ACTUALLY Like + The Truth About Hell vs. Hades with Jamie Waggoner

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12/08/24 • 79 min

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The Magick Kitchen Podcast

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Celebrating Our 100th Episode!
Jamie Waggoner is a Pagan priestess, philosopher, writer, and teacher. She cofounded the Way of Weaver, a gender-inclusive program of magical inquiry, social justice, and community building. Jamie has studied folklore, mythology, and the occult for more than twenty years and has been a devotee of Hades since 2016. Visit her at JamieWaggoner.com

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S8E4 - Ozark Mountain Magic with Brandon Weston

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In this episode, join Elyse in an interview with Brandon Weston, author of Granny Thornapple's Book of Charms and Ozark Folk Magic.
Brandon Weston (Fayetteville, AR) is a healer, writer, and folklorist who owns and operates Ozark Healing Traditions, an online collective of articles, lectures, and workshops focusing on the Ozark Mountain region. As a practicing folk healer, his work with clients includes everything from spiritual cleanses to house blessings. He comes from a long line of Ozark hillfolk and is also a folk herbalist, yarb doctor, and power doctor. Support his work and view his services at ozarkhealing.com.

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S8E6 - At the Kitchen Witch's Hearth: Finding Winter's Warmth + Recipes for Your Pets

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In this Winter installment of our seasonal series, At the Kitchen Witch's Hearth, we are discussing how we really feel about the season that offers its challenges, what the Christmas Spirit really means, and sharing our favorite recipes: for humans AND your animal companions.
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Get Leandra's tea recipe here.
Cat Cookie Recipe:
Ingredients:
1/2 cup oat flour (grind oats if you don't have oat flour)
1/3 cup pure pumpkin purée
320g tuna from a can (with the liquid)
1 teaspoon dried catnip
Instructions:

Preheat your oven to 175°C (350°F).
In a large bowl, combine all the ingredients until you have a well-mixed dough.
Roll out the dough between two sheets of wax paper.
Cut the dough into fun shapes or bite-sized pieces.
Place the pieces on a lightly greased cookie sheet and bake for about 15 minutes, or until the edges begin to brown.
Let the cookies cool completely before serving or storing in an airtight container.