Podcasts about altoid

Wisconsin Dems leader runs for national party top spot. The season of Advent and its origins in Christian history. A Wisconsin artist on his series of tiny paintings inside Altoid tins.

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Former news reporter/anchor and current professor of media at UWGB, Danielle Bina, is on the show this morning! She and the guys talk about education in the past and in the present. But the conversation goes back to silverware and place settings. She also reminisces with Maino about the changes in media compared to what it's like today. Then, artist Nate Rose joins the group to talk about some of his local artwork. Some of it contains "tiny" paintings on the inside of Altoid containers. While his day job is in higher education, he loves doing landscapes, and his "tiny" art is amazing! Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast line up. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guests: Danielle Bina, Nate Rose

This month's guest on Mile High Stash is the painter Remington Robinson, who has gone viral with his amazingly detailed plein air works inside Altoid tins. Rem, as he's known, also does murals and large-scale hyper-realistic paintings, and is a big music fanatic.

Adult performer & producer, pegging enthusiast & pioneer Michael Vegas joins me to talk Altoid roulette, filmmaking, color-coding, overcoming internalized shame, Taser golf, meeting the love of his love (creative & life partner Siouxsie Q) in a uniquely specific, Robert Greene & The 48 Laws Of Power, Ada & I making a cameo in Michael & Siouxsie's upcoming passion project The Bottom Floor, realistic & rigorous approaches to maintaining happiness, overcoming a near-fatal motorcycle accident so much more. More Michael Vegas Instagram Siouxsie Q  Instagram Follow Craig & Friends Instagram Twitter TikTok Subscribe on YouTube This series is brought to you by ⁠⁠⁠https://www.patreon.com/CraigAndFriends⁠⁠⁠ Head on over and see which tier suits you, support the show and get exclusive content

Mark uses some fancy footwork to justify Grant's poor communication. Your hosts find new uses for old tools. There's not just one way to use dish soap.Grant brings Wallace the Brave. Mark has an Altoid anecdote, which turns into a confusing trip to a website. Cinnamon, yuck.Mark brings The Awkward Yeti. Post-rain activities are varied and fun.Send feedback to comicalstart@gmail.com.

We join the Children of the Shroud as they pursue Lowell Thorton and the magical Altoid situation

We join the Children of the Shroud as they pursue Lowell Thorton and the magical Altoid situation

:41 Why an exclusive buyer agent/broker?53 Rona has a background as a teacher and counselor1:16 Joined a small real estate brokerage specializing in supporting disabled people'shttps://4buyersre.com/ housing1:33   evaluating a house for wheelchair accessibility1:46 In Massachusetts in 2006, if you were a real estate agent, you worked for the seller, unless you signed off as a buyers agent, disclosures were often overlooked at that time2:16 the story that changed how she would work in real estate3:37 Anything you say to a listing agent as a buyer will be information shared with the seller to their advantage.5:03 I want to help people make a huge financial commitment to something that would house their lives5:10 don't want to sell a thing (house)5:30 putting pictures on Tinder is like the pictures on a listing6:03 teaching people how to read through the marketing for a home is the job of an exclusive buyer agent6:03 Joining NAEBA began in 1992 or 19936:56 Rona Fischman is a founding member of the National Association of Exclusive Buyer Agents7:39 What Rona did as a new agent, in 1992, taking classes through the National Association of Realtors and other class sites8:50 Tip for buyers find the houses that didn't sell right away and you can negotiate9:50 Exclusive buyer agents understand the marketing and know how to work around itInventory is down in the DC area at this time Spring 202310:00 The challenge of protecting a home buyer in Spring 202310:30 Rona's advice on making offers in a competitive environment, Nobody is rich enough not to care about money10:45 Based on the market study, the market conditions, the competition, and what to expect if you buy at top dollar11:00 Should a buyer compete for a property for sale?12:25 Pre-contract home inspection13:30 A buyers agent at Noon and a sellers agent at 3 pm with a designated agency13:44 How to evaluate a property?14:40 Is a three-bedroom really a 3 bedroom?14:46 The asking price is just marketing15:15 Altoid box as a junction box15:47 there's wrong and easy to fix and there's wrong and you need to walk away17:02 Why is Rona an exclusive buyer's agent? She provides a body of information to enhance a buyer's life17:30 It's a conscious decision to give up the listing side to represent home buyers 100%18:10 We know the listing agents who do good work for their clients. We respect them and love them 

Practical Prepping Podcast Episode # 311, "Building Pocket Kits For Survival And For Every Day Carry."In this episode, we discuss some of the small kits we can build in Altoid tins, smokless tobacco dip cans, or other small pocket sized containers. These are great pocket sized survival kits that work in the bag as well. Please share this episode with your friends, family, and on social media accounts. Here's the direct link: https://practicalpreppingpodcast.buzzsprout.comContact us:Practical PreppingWebsite: www.practicalprepping.infoEmail at info@practicalprepping.infoOur Sponsors:Jim Curtis Kniveshttps://www.facebook.com/JimcurtisknivesEmail Jim:  j.curtis7mm@yahoo.comThe BASE Handgun Training System (Link includes a discount)https://gumroad.com/a/1061512307KleenSTART Non- alcohol based hand sanitizer and antiseptic solution    click here for the KleenSTART link with 25% discount appliedProOne Water Filters - gravity water filters for prepping and everyday use.Visit ProOne websiteProLine Digital Grouphttps://www.prolinedesigns.usEmail: info@prolinedesigns.usIf you find value in the podcast, would you consider supporting us?Your support helps us keep the podcast up and running, as well as growing. Here are several ways you can help:Amazon affiliate - start your shopping from our websiteIt costs you nothing extra, but pays us a little commission to support the podcast.Buy Us A  Cup of Coffeebuymeacoffee.com/practicalprepBuy one of our books     "Practical Prepping For Everyday People"     "Making Contact During Emergencies" Linked from our website, On Amazon, or wherever books are sold.Consider doing business with our sponsorsWe support our sponsors with our personal dollars and we trust them. You can too.Tell them you heard about them on Practical Prepping Podcast.Website design and hosting by ProLine Digital GroupCopyright 2022, Practical Prepping PodcastJoin us on Monday, and Thursday for full episodes, andTuesday, Wednesday, and Friday for mini episodes of "QuickTips."

Josh is in the classic back to school fog with the start of the new school year. Despite this, they power through to pitch a potential new product and a new “make money now” service. Jared brings some topics to the episode in classic handwritten form. They go into a deep dive on classic discontinued products, give a sports update, and talk about a fascinating new burger. They close out the episode in classic fashion with a Buzzfeed quiz and try to determine which movies they would save.

Murderous clients are no strangers to the Law Offices of Quibble, Squabble & Bicker and today is no different when the client, Gun Control Is Fun Control, enters their chambers. As they determine their best course of defense, they discuss the Quibblys, processed turkey ovals, Tamarindo Mexicali, Canada is like Sweden, every gun gets a vote, old bullet parts, kill someone in a haunted house, Jack the Ripper, Americans are crazy, don't disrespect the dart, Thomas Jefferson, snorting cocaine and gunpowder, Dick Van Dyke, horchata, Michael Bolton, courtesy from mass murderers, Turkish bots, Fecal Court, Elmer Fudd hat, patriotic pants, Altoid his ass, Charlton Heston and serendipity deer. Buy our merch here: https://my-store-11556994.creator-spring.com/ To access special content go to www.patreon.com/qsblaw and for other episodes, go to www.qsblaw.org. We are also internettable on: Instagram - @lawofficesofquibble; Twitter- @qsblaw; TikTok - @qsblaw; Uhive - https://www.uhive.com/web/shares/z/QTTCLFU; Facebook: https://www.facebook.com/quiblle.bicker.3; Tumblr- quibblesquabblebicker; Reddit - https://www.reddit.com/user/QuibbleSquabble or watch us on YouTube - https://www.youtube.com/c/LawOfficesofQuibbleSquabbleBicker --- Send in a voice message: https://anchor.fm/qsb/message Support this podcast: https://anchor.fm/qsb/support

The gang continues talking about the Packers win over the Browns and discovers the origins of 'peaches and cream'. What's the best day of the week for Christmas to fall on? Chewy makes the case for the Browns to be the next landing spot for Aaron Rodgers. There's an unbelievable amount of Preparation H talk.

The boys crack open a cookie tin to find a decorative Altoid tin filled with Muppets, an actor, and a scrambler.

The Review Queens reach for the stars in another VERSUS Episode, this week rating & reviewing 1 and 5 Star Yelp Reviews for Los Angeles business: Astrology by Austin!  Whose views win when the Queens go head-to-head to determine which review leaves the most lasting impression! The Queens see green, Chelsey watches old men and young men, Trey hates Altoid inflation, and no one can spell Salman. https://reviewthatreview.us1.list-manage.com/subscribe/post?u=f8634011bef332e917e868253&id=a65c8f7884 (Click Here) to Join the Queendom Mailing List for your chance to win a Newsletter Exclusive Raffle! WINNER IS ANNOUNCED NEXT WEEK! (00:00) Royal Court  (02:13) Lodge a Complaint! (13:27) 1 Star Review (32:23) Exclusive Offer (33:31) Meryl-Go-Round (38:49) 5 Star Review (55:02) My Royal Highness https://www.patreon.com/reviewthatreview (Click Here to Join our Patreon) Royal Court for Bonus content and Member's Only After-Show Podcast featuring additional reviews, deeper dives, salacious stories, and more. ***** Leave us a voicemail at 1-850-REVIEW-0 WATCH CLIPS onhttps://www.youtube.com/channel/UCfhCAcirZKQb9E2NxI5BiJg ( YouTube)! Visit our website for more:http://www.reviewthatreview.com/ ( www.ReviewThatReview.com) @TheReviewQueens | @ChelseyBD | @TreyGerrald   --- Review That Review is an independent podcast.  Executive Produced by Trey Gerrald and Chelsey Donn with editing and sound design by Trey Gerrald.  Cover art designed by LogoVora, voiceover talents by Eva Kaminsky, and our theme song was written by Joe Kinosian and sung by Natalie Weiss. Support this podcast

The Los Vascos Cromas Carménère Gran Reserva 2019 is sourced from Domaines Baron de Rothschild (Lafite) vineyards located in the foothills of the Coastal Mountains in the Colchagua Valley of Chile, twenty-five miles from the Pacific Ocean. The Rothschild (Lafite) vineyards and winery were founded in Chile in 1988.Carménère was once one of the main grapes in the classic Bordeaux blend Red wines. In the middle 1800s, vine diseases and pests plagued French vineyards. Entire vintages were lost. Carménère was on the grapes with the most difficulties, to the point that vineyards pulled up the vines and planted other grapes.When the problems eventually passed, they found that Carménère was virtually extinct in Bordeaux, the main growing region. So, the Bordeaux blend continued with Carménère. At some point in the 1800s, someone from Chile bought grapevines from Bordeaux.I have heard they pirated the vines or were sold the vines by less than scrupulous sellers. But those vines grew in Chile for the next one hundred years plus. The problem was that the grapevines were misidentified as Merlot. Carménère and Merlot have different growing seasons. The vineyards of Chile were harvesting the grapes on the Merlot schedule, and the resulting wine was not so great Merlot.Chile wanted to expand its wine sales to the international market, so they brought in experts to figure out what was wrong with its Merlot. What was wrong with the Merlot is that it was actually Carménère. Not only was it Carménère, but it was also the extinct Bordeaux varietal.It is fitting that a premier Bordeaux producer now offers the Los Vascos Cromas Carménère Gran Reserva 2019; the wine has come full circle. The name Cromas refers to how nature "colors" the wine. The soil, the climate, and location all put their stamp on this Carménère.What was once bad Merlot makes excellent Carménère. The grapes were hand-picked at just the right time and then fermented in stainless steel vats. After fermentation, 50% of the Los Vascos Cromas Carménère Gran Reserva 2019 was left to age in stainless steel vats for a year. The other 50% was transferred to French oak barrels, 20% new barrels for 12 months. If I remember my presentation with the winery's head, the barrels came from the Rothschild (Lafite) cooperage in Bordeaux. Those barrels are typically reserved for Bordeaux wines.The once lost classic grape of Bordeaux lives and thrives in Chile. The alcohol content is a ripe 14.5%.Los Vascos Cromas Carménère Gran Reserva 2019 Tasting NotesThe color is a dark and intense black cherry with black highlights. The nose is ripe red and blackberries, green pepper, spice, black pepper, light herbs, and cold coffee. The Los Vascos Cromas Carménère Gran Reserva 2019 is a firm, full-bodied red wine with an interesting flavor profile.It tastes of extracted blackberry, licorice, bell pepper, exotic spice, and plum. The mid-palate adds a nice pull from the tannins, dark chocolate, Altoid's spice (not candy sweet, but sharp), blueberry, and a soft herbal hit.The Los Vascos Cromas Carménère Gran Reserva 2019 has excellent structure along with rich, interesting flavors. The bell/green peppers add a nice touch.The SummaryIf you are interested in experiencing Carménère, the Los Vascos Cromas Carménère Gran Reserva 2019 is a good place to start.This wine should find it between $15 and $20, and at that price, you can get a serious wine from a winery, not a brand wine. Nothing wrong with brand wines; I drink a lot of them. It is just that when you are sampling the signature wine of a country, a solid example from an established winery is a safe choice.If it weren't for some pests in 18th century France, Carménère would be a house-hold name regularly found in Napa and Sonoma. Fate brought Carménère to Chile, and that is a good thing for value wine drinkers.

How can you creatively reuse your cookie, biscuit, candy or tea tin containers that make you feel sentimental?  Get inspired by artists who cut them into panels to make quilt-like art on salvaged wood, or who make earrings from them. Get lots of ideas for those Altoid tins such as a little house for a toy mouse!

The Weed Cellars Cabernet Sauvignon 2017 is sourced from vineyards in the Central Coast AVA of California. The Weed Cellars website only mentions Paso Robles as the contributing region, but the label says Central Coast (Paso Robles AVA is inside the Central Coast AVA. I would imagine most of the grapes came from Paso, but not enough of a percentage to show it on the label.Weed Cellars is a new wine, beer, and spirits company, and no, there is no cannabis or hemp in any of their products. They have a full and interesting line of wines. A $99 Stag's Leap Cabernet Sauvignon, a Chenin Blanc/ Viognier blend, and a Prosecco. They also offer Vodka, Texas Whiskey, and beer brewed in San Antonio.The wine, except for the Stag's Leap Cabernet Sauvignon, all list for $14.99. I found the Weed Cellars Cabernet Sauvignon 2017 on-sale for $12.99. I have seen brands that offered a wide array of wine choices before, but I can not recall a wine brand that offered beer and spirits.The Weed Cellars website takes a unique approach to explain the wine selections. Instead of detailed technical notes, which I love, and most folks probably ignore, they offer a Youtube video of their in-house Sommelier giving her tasting notes, short and sweet but informative.The Weed Cellars Cabernet Sauvignon 2017 has a good amount of age for a $13 to $15 California Cabernet Sauvignon. You can tell a good deal about a bottle of wine by its vintage date upon release. A 2020 or 2019 wine in March of 2021 will most likely be a young wine meant to be enjoyed right away and not cellared. A 2018 or 2017 vintage wine had extensive production techniques and needed additional time to find its balance.A 2017 Red wine in this price category is relatively rare. With value-priced wine, time is money, and the sooner the wine is ready for release, the better. The Weed Cellars Cabernet Sauvignon 2017 goes against that principle, which is a good sign. A quality California Cabernet Sauvignon needs oak barrel aging and the extra time for the flavors to come together.The tasting video mentioned both French and American oak and offered a quick but useful description of the flavors each type of oak provides, so check it out. There are a couple of links to the Weed Cellars website sprinkled thru-out this write-up.I am looking forward to the tasting portion of this review. Weed Cellars is taking a new and modern approach to marketing its offerings, which I enjoy. Most wine marketing is stuck 20 years in the past; it will be interesting to see if this model is the way forward. The alcohol content is 14%.Weed Cellars Cabernet Sauvignon 2017 Tasting NotesThe color is clear, but dark black cherry red; there is as much black as there is red. The nose is ripe and juicy but also slightly dark and brooding. There is blackberry, molasses, mocha coffee, Altoid's candy spice, black pepper, blackberry, and mint.The Weed Cellars Cabernet Sauvignon 2017 is a full-bodied, full-flavored Cab Sauv. It has excellent weight on the palate. It tastes like blackberry, oak spice, toasty vanilla, licorice, black pepper, and plum. The mid-palate brings a sharp slap of orange zest, raspberry, a slight tug from the tannins (a welcome and good thing), and blueberry.The tannins and the acidity are well-balanced, the flavors are strong and pleasurable. This is the first California Cabernet Sauvignon I have had since reviewing the Legende Bordeaux Rouge 2017. It is like tasting wine from two different worlds, 2 worlds that I love.The SummaryThe Weed Cellars Cabernet Sauvignon 2017 drinks above its price tag, especially my sale price.I was unsure what to expect; if a brand wine is targeted toward you, you are in for a good wine at a good price. But you don't know if you are in their focus group until your first sip.I am glad this is not a cannabis-infused wine; my motto is one high at a time.The Cabernet Sauvignon showed me enough that I will be on the look-out for ..

Welcome to the 714! This week I had the pleasure of talking to an incredible artist from Boulder, CO. Remington Robinson, creates unique Altoid paintings as well as murals. In this episode, he talks about his early beginnings, traveling across the world, and much more.FOLLOW US:Instagram | https://www.instagram.com/714podcast/Twitter | https://twitter.com/714podcastFacebook | https://www.facebook.com/714podcast/Podcast Website | https://714podcast.comFOLLOW REMINGTON:https://www.instagram.com/remingtonrobinsonMUSIC:Intro: Song: Zero Equals Infinity Artist: 20sylOutro: Good Man InstrumentalHOST:Shyam Ronvelia| https://www.instagram.com/shyamronvelia/| https://twitter.com/shyamronvelia| https://www.facebook.com/shyamronvelia

The Bread and Butter Pinot Noir 2019 is sourced from vineyards in California. Their motto is" Good. Honest. Simple. Do not overthink it." In keeping it simple they do not go into a great deal of detail about the production of this Pinot Noir.Bread and Butter are one of the WX Brand's families of wines. They are one of the top 20 largest wine companies in the U.S. They have a full line of wines and the Bread and Butter Pinot Noir 2019 was the largest selling (in its price class) Pinot Noir wines for most of 2020.This is a wine that I found for around $13 and there is some good completion in this category. You start to find single AVA and sub-AVA wines in this price range.The Bread and Butter Pinot's place of origin is simply California and that is not necessarily a bad thing. I would imagine that WX Brands has a network of vineyards available to them and to be able to allocate grapes from multiple vineyards can give you a good wine at a value price.This is a Pinot that they say is produced in the classic California Pinot Noir style and judging from how the wine looks in my glass it does have that look, but I will get into that more in the tasting notes.The Bread and Butter Pinot Noir 2019 technical notes do not say much but they do mention that French and American oak was used and the alcohol content is 13.5%.They do not mention is the French or American oak was barrels or other methods of imparting oak flavoring, but at this price, I suspect barrels were used. French and American oak are two different species of oak and they add different flavors to the wine.Bread and Butter do not mention this but a wine oak treatment can be a complicated math problem. This percentage of French oak and that percentage of American oak, with so much first use new barrels. And other barrels being second use and still, others being third use, all for caring lengths of aging time.But Bread and Butter says to keep it simple and don't overthink it, so I will forget about the details and check out the most important part, how it tastes.Bread and Butter Pinot Noir 2019 Tasting NotesThe color is clear, clean, see-thru garnet red, it looks like a classic Cali Pinot. The nose is cherry, with herbs, mushroom, dried autumn leaves, chocolate, black pepper, and soft spice, everything both complicated and balanced.This is a silky smooth Pinot Noir, with rich flavor. It starts with black cherry and chocolate (not sweet), soft exotic spice, ripe plum, and licorice. The mid-palate adds strawberry, orange zest, a sharp, short slap of Altoid's spice, and late cooling blueberry finish.The tannins are sweet and smooth and the acidity allows the flavors to do their thing but stays out of the way.The SumaryThe Bread and Butter Pinot Noir 2019 is my style of value California Pinot Noir.There has been a trend lately for value Pinot Noir to be produced in a heavier, more fruit-forward style.I like those wines, but as a glass of Red wine, not as a Pinot Noir. I want more mystery, more complications my Pinot.The Bread and Butter Pinot Noir 2019 is a good classic Pinot Noir at a good price.

This week we're a bit more sane, talking about the college semester ending, mints, and movies. Hopefully this is good content, idfk.Topics include; altoids, mints, netflix, apostle, movie, horror films, college, university, COVID-19, surviving COVID, holidays, christmas, religion, chess, mania, and a lot more, I don't feel like typing- deal with it.Email me: schizophreniapod@gmail.comMy musica: http://lnk.to/nowhy

The Peaks and Tides Sonoma Coast Pinot Noir 2018 is a $12.99 ALDI exclusive. The Sonoma Coast AVA is located between Coastal Mountain ranges on the Pacific Coast of Sonoma County.ALDI typically owns the trademark for the brands of wine they sell, so it is difficult to find out who exactly is responsible for the production of the wine. But, Geyserville, California is the location where the Pinot Noir was vinted and bottled. A quick Google search will offer a few possible candidates.We featured the Peaks and Tides Sonoma Coast Chardonnay awhile back and thought highly of that wine, so I have high hopes for this Pinot Noir. The Sonoma Coast is an excellent location for growing the Pinot Noir grape. The Pacific Ocean allows for a long cool growing season and the mountain foothills and the secured valleys offer a wide range of growing conditions.I put a link in the first paragraph to the Sonoma County Wine Association to include more in-depth information. The list of wineries in this appellation is impressive.The Sonoma Coast Ava is a fairly small area, there are only around 2,000 acres of vineyards. There are individual wineries that have mo more acreage than that. So, these are boutique vineyards and wineries.These grapes do not often end up in $12.99 grocery store wine (unless you are talking Aldi, Trader Joe's, or Costco). The Peaks and Tides Sonoma Coast Pinot Noir 2018 on the surface seems to be a bargain. A typical wine shop Sonoma Coast Pinot often starts at $20 to $25.As an Aldi wine, there is no information on the production techniques used in the making of the wine. The packaging is good, it has a composite cork but that is typical in this price range. The label is attractive with several shades of grey along with gold and red foil depicting vineyards, ocean, and mountains.Private store brands have improved their packaging in recent years to the point that you usually can not tell them apart from retail brands. So, let's head to the tasting section to see if the Peaks and Tides Sonoma Coast Pinot Noir 2018 is a worthy addition to your Thanksgiving table. The alcohol content is 13.9%.Peaks and Tides Sonoma Coast Pinot Noir 2018 Tasting NotesThe color is a clear see-thru garnet red with black highlights. The nose is ripe cherry, herbs, dried fall leaves, spice, a little smoke, and tea. This is a rounded silky Pinot upfront with some spikes notes on the mid-palate.It tastes of ripe black cherry, a touch of cream, Altoid's spice, and raspberry jam, but not sweet. The mid-palate adds herbs, black pepper, orange zest, and cranberry.This is a Pinot Noir with a little body to it, it is not one of those new full-bodied pinots that are currently popular. And it is not one of those light, ethereal Pinot Noirs, either. It is somewhere in the middle. The acidity is well-balanced, it does its job and stays out of the way.The SummaryThe Peaks and Tides Sonoma Coast Pinot Noir 2018 is a solid $12.99 Pinot Noir.It has good, reasonably complex flavors, and excellent silky, smooth texture.A Pinot Noir is often recommended for Thanksgiving because a medium to light-bodied Pinot Noir will not overpower the delicate taste of turkey and it's harvest fruit flavors will match many of the supporting dishes.With Covid-19, soon to be Covid-20 refusing to go away, being able to pick up a solid wine where you do your grocery shopping is a luxury.Aldi does not have extensive Pinot Noir wines available, but both wines I saw today at my ALDI would do a fine job for the Holidays.

Hey there, kids! Welcome to a brand new "A Mediocre Time with Tom and Dan" and thanks so much for taking the time to consume a little part of us! No seriously. It really means a lot! We know that the world is swirling with tons of strange and sad BS out there, and it makes us happy to hopefully make you forget a little bit about all of that which shall not be mentioned.  On this week's show: * Chungus origin * Humungus chungus * Grift truck- anxiety machine * Raccoon in a box kid * Ross' news * Putting out fires with Bud Light * Polar bear vs hippo * Toni Rodriguez apparel line: Stay Young SB  * Tom almost got Toni fired * BDM got his hat stolen from a neighbor * Altoid panties ... With that note, and I know that we haven't mentioned it at all, but thanks to all of you who voted us the best podcast in Orlando during the Orlando Weekly "Best Of Orlando" awards. This is like the 6th or 7th year that we've taken home the award for "Best Podcast" and it's always an honor and cool to be mentioned. During the years that we've been included in these awards, we have taken home almost every prize - from "Best Kept Secret" to the time that I won "Best Local Big Shot" in 2015. The bottom line is that we have done it all. (We've even beat out folks who claimed that they had COVID 19 in order to win! Whereas I can never imagine needing to win something so bad that I'd lean on being sick with a serious disease - but imagine the disappointment when you realize that you still didn't win, and people didn't care!

Fancy Ryan Friday gets frisky in the Lone Star State ecosystem with surprise guests from outer space, and the future Cholula spokesman, Playful Ryan. When he's not hitting high ollies with Not Tony Hawk or running track with Usain Bolt, he's dropping bricks and chasing clout bags. Mailer Swift delivers VR shenanigans with his Playful sidekick, “Chris”, as they build a cult music empire direct from the Squad House. With his unique blend of physical rocks, trombones, and death growls, Playful Ryan plans to tell the music industry, “Altoid you so”! Special Guest: Playful Ryan, https://www.youtube.com/channel/UCHivUrsW7BM4NRFQHK0-nMA

The StoryThe Fetzer Shaly Loam Gewurztraminer 2018 is sourced from vineyards in the Monterey AVA of California's Central Coast AVA. Shaly Loam is a type of soil associated with farmland since we are not told exactly where the vineyards are mentioning the type of soil without a vineyard location is being very specific and vague at the same time.Fetzer is an interesting wine company, they were started 52 years ago in Mendocino and is now owned by a wine company from Chile. But rather than simply being a brand name they are the North American headquarters and have an independent identity.Their wines are sustainably produced, they have 100s of acres of organic vineyards along with several hundred acres biodynamic vineyards. Biodynamic wines go organic vineyards one better and have wine and vineyard practices tied to the phases of the moon. They are also a certified B Company (along with companies like Ben and Jerry's) that balance profits with purpose and are currently trying to address racism on a corporate level.Gewurztraminer is a grape associated with the Alsace region in France, along with Austria, and Germany. It is usually a moderately sweet wine but has enough acidity to balance its sweet nature. Here is a review of another Monterey Gewurztraminer that may be similar to the Fetzer.This is a wine that is widely available (I think I found it for 6 bucks and I think I saw it at Trader Joe's) and is very well reviewed for an inexpensive wine. The Fetzer was fermented in stainless steel vats and a portion of this Gewurztraminer was aged "on lees". The alcohol content is a mild 12%.Fetzer Shaly Loam Gewurztraminer 2018 Tasting NotesThe color is a pale butter yellow. The nose is sweet and interesting, melon, hard lemon cough drops, honey, peach, tangerine, and tart apple. The nose is not shy on this one. This wine has a firm mouthfeel and while it is sweet, it is nectar sweet, like a ripe juicy plum and not candy sweet.It tastes of a stew of navel orange, lemon/lime, orange blossom honey, followed by a little Altoid's spice. The mid-palate adds peach, apricot, and tart apple. This wine packs a great deal of flavor, the acidity does not get in the way of the flavor profile but does not the edge off of all the sweet flavors on display. The Summary* The Fetzer Shaly Loam Gewurztraminer 2018 is a very solid take on kind of sort of sweet wine. I am not generally a fan of sweet wine, I understand it had its place, but I can skip wine at the dessert course. But I like Fetzer Shaly Loam, this wine tastes great.

The StoryLoudenotte Pinot Noir 2018The Loudenotte Pinot Noir Pays d'Oc 2018 is a $6.99 Trader Joe's import exclusive sourced from grapes from the south of France. The Oc in Pays d'Oc refers to Occitania which runs from the border with Spain to the Rhone Valley to the Pyrenees and the Mediterranean.The wines from this region are designated as IGP wines which is a step below the AOC classification. IGP wines are the wines that folks in Europe drink every day. They are usually well made and produced in large enough quantities to keep the price down.This part of France is not well known for Pinot Noir, many of the Red wines are blends. But here is a link to another Trader Joe's Pays d'Oc Pinot Noir that has been a solid value for the last several vintages.The Pays d"Oc region of France has a wine history going back to Ancient Rome. They have found evidence of winemaking that goes back 2,600 years. That they still produce wine here a couple of thousand years later, says a lot but the area.There is no technical information available for the Loudenotte Pinot Noir and the label gives no clues. It says bottled in France, also bottled with care, and product of France, not exactly detailed information. The back label says the grapes came from selected vineyards, but every wine has grapes from vineyards that somebody selected.So, to learn more about this Pinot Noir, we are going to pour and glass and take a sip. At $6.99 we are not taking much f a risk. the alcohol content is 13%.Loudenotte Pinot Noir Pays d'Oc 2018 Tasting NotesThe color is a dark, but still clear garnet red. The nose is black cherry, spice, light herbs, plum, and black licorice. Yes, I know licorice is supposed to be black, but I was raised on red Twizzlers. This is a Pinot with a silky mouthfeel, but a more challenging flavor profile. It tastes of ripe black cherry, black pepper, a slightly rough edge from herbs, and then smooth plum. The mid-palate adds tart cranberry and a good slap of Altoid's spice. The tannins are smooth and the acidity is balanced.The Summary* The Loudenotte Pinot Noir Pays d'Oc 2018 is a decent Pinot Noir, I can't say it is my favorite Pinot, but it is well worth the $6.99 price tag.* There are few sub-seven buck Pinot Noirs this good. Though there are several Pinots in the $10 range that I prefer.* Expecting a world-class Pinot Noir is silly, it's all about exploration and they Loudenotte is worth a stop on your wine journey.

The StoryThe Wildsong Hawke's Bay Sauvignon Blanc 2018 is sourced from the Wild Flower Vineyard located in Mangatahi one of the highest elevated regions in the Hawke's Bay growing region on New Zealand's North Island. Most of the Sauvignon Blanc you would typically see on store shelves comes from Marlborough on the South Island.Wildsong is one of Te Awanga Estate line of wines. About half of Te Awanga's vineyards are certified organic with the other transitioning to organic.Hawke's Bay is located on the North Island is more well-known for producing Syrah, Merlot, and Cabernet Sauvignon than Sauvignon Blanc. They have more Chardonnay under vine than Sauv Blanc, so if you are used to the wines of Marlborough on the South Island, this will be different.This Sauvignon Blanc was fermented in stainless steel and then aged "on lees" for a few months before bottling. "On lees" refers to the winemaker keeping the dead, spent yeast in the tank with the wine while aging. The lees (dead yeast) can be stirred occasionally to often. The more the lees are stirred more the wine takes on a creamy character.Though they usually do not stir the lees too much with Sauvignon Blanc, they are normally looking for a combination of ripe and tart citrus, not cream. On lees can also give the wine a salty, cashew like flavor. If you pick out a bit of salt with White wine that is a pretty good indicator that on lees took place.I think I found this wine for $12.99, which is an excellent price for a single vineyard, somewhat boutique Sauvignon Blanc. This is a young wine, virtual all Sauvignon Blanc in this price range is made in the drink-it-now style. And that is just fine since Sauvignon Blanc made in a young, bright, fresh style is delicious. The alcohol content is a mild 12.5%.Wildsong Hawke's Bay Sauvignon Blanc 2018 Tasting NotesThe color is a pale wheat yellow. The nose is pretty, there are scents of melon, peach, Altoid's mints, tropical fruit, Anjou pear, orange blossom honey, and lime. This Sauv Blanc is a little subdued from the stuff on the South Island, still good, but different.It starts with pineapple mixed of ripe apple, and peach, then a slight slap of spice. The mid-palate offers light melon, tart grapefruit and that salty cashew thing described above. The acidity is very well-balanced, enough to support the flavors and to entice you to take another sip.The Summary* The Wildsong Hawke's Bay Sauvignon Blanc 2018 is a very tasty wine.* It is not big and bold like Marlborough, it does not have that edge, it is softer, more rounded and still tastes great.* This is a Sauv Blanc well worth seeking out, a single vineyard wine priced the same of the multi-vineyard wines.

The StoryThe Trader Joe's Reserve Monterey Pinot Noir 2018 lot #191 is a $9.99 Trader Joe's exclusive produced for them by an unspecified winery from grapes farmed in the Monterey County AVA inside the Central Coast AVA of California. The listed producer, Ashford Court, also is the name used for Trader Joe's Cotillion Pinot Noir.If you are familiar with Trader Joe's wines the Cotillion Pinot has the label that is a drawing of what looks like a party from the 1700s only the guests are animals not human and they are wearing masks portraying different animals than themselves. It is one of my favorite Trader Joe's labels and also a very consistent and very drinkable Pinot Noir.This is a wine that is featured in the February Trader Joe's Fearless Flyer and TJ's usually gives a few details on the featured wines, but not for the TJ's Reserve Pinot. The most interesting tidbit that provided is that the wine came from a trusted partner who usually makes more expensive wines. That does not tell us much since Trader Joe's has over the years used many top-notch producers for their wines and basically, all of them typically produce wine that sells for more than TraderJoe's wines.Monterey may not be the first California AVA you think of when you consider Pinot Noir, but it is the largest grower of Pinot Noir in California. There is a spot in the Pacific Ocean not far from the Monterey coast that is the coldest of all Ocean water along the California Coast. That cold water provides many locations in Monterey County with the cool nights and the foggy cool mornings that Pinot Noir vines crave.The tasting notes on the front label mention spice and vanilla, both of those flavors are associated with aging wine in French oak. They make no mention of oak barrels or any other oak aging method, but I wouldn't be surprised if French oak barrels were used. French oak barrels can cost one thousand dollars each and that is a significant cost for value-priced wine to absorb.But store contract wines and especially Trader Joe's who sell a good deal of wine, have a cost advantage over regular retail wine shops. They typically pay for the wine upfront which allows them to negotiate a better price than retail brands. And contract wines do not need all of the services wine distributors provide and that too provides savings, so a $9.99 may be the equal of a retail brand wine selling for several dollars more.Plus these Trader Joe's Reserve and Grand Reserve wines tend to be one-offs, special purchases and not yearly available wines. These one-time purchase wines have been wines that under different circumstances would sell for a good deal more. Not always, sometimes they are wines that should sell for about the price they do, but sometimes you get a wine that may usually sell for twice the price. The alcohol content is a slightly hot 13.8%.Trader Joe's Reserve Monterey Pinot Noir 2018 Tasting NotesThe color is a clear, shiny, see-thru garnet red. The nose is very spicy, usually, you get cherries and herbs, but here spice takes the lead. Followed by cherry, faint mushroom, soft herbs. The spices are both baking spice and hot candy spice. This is a Pinot Noir with a smooth silky mouthfeel up front and then a sharp slap of that hot candy spice, this is a Pinot with a unique flavor profile. It starts with smooth black cherry, black pepper, vanilla, and Altoid's spice candy.The mid-palate adds milk chocolate and tart cherry, with a bit of the "on lees" salty cashews after a few sips that thing. The tannins are sweet, and the acidity allows the flavors to unfold. The finish is full and does not let go.The Summary  Trader Joe's Reserve Monterey Pinot Noir 2018 Lot 191 is an interesting Pinot Noir. Well worth trying, it hits above its price tag. After a few sips that major spice thing calms down and the smooth back cherry and milk chocolate thing take over. If you gor ten bucks and are in a Pinot Noir kind of mood give it...

The StoryThe J. Lohr Seven Oaks Cabernet Sauvignon 2017 is 82% Cabernet Sauvignon, 8% Petite Sirah, 5% Merlot, 4% Petit Verdot, and 1% Syrah sourced mainly from J. Lohr's 7 Oaks vineyard as well as other estate vineyards in the Paso Robles AVA of the Central Coast AVA in California. J. Lohr is a family-owned winery founded in the Monterey AVA in the early 1970s. In the 1980s they expanded into the Paso Robles AVA (south of Monterey AVA) and have a property in the St. Helena AVA inside of Napa Valley.I have been a fan of J. Lohr wines for some time, not only because they taste great, but how they go about their business. This may be something that appeals to only me, but in writing the Cheap Wine Finder website I come across a plethora of wine company websites and their corresponding wine technical notes. Most wine company websites, while attractive to the eye, say almost nothing. I think the key is being positive, promote an upscale lifestyle but do not say anything that can turn folks off.J. Lohr has an attractive website, just like you would expect, but their technical notes go into terrific detail. They compare the growing season to previous vintages and give details on exactly which procedures were used in winemaking that few wine companies bother to tell. I actually learned more about malolactic fermentation from their tech notes than I knew before I read it. Gleaming actual knowledge form a wine website and technical notes are very rare, trust me, I know all too well.So, what did I learn, well for one there was a heatwave in early September where temperatures hit 115 degrees. This could have been troublesome, but since temps went back to normal and the harvest wasn't until October the vines had plenty of time to de-stress and the vintage turned out well. I also learned a few things about malolactic fermentation. This Cabernet was fermented in stainless steel tanks, but for malolactic 20% was transferred to small oak barrels. Then Viniflora Oenos (dried bacteria) is added to the wine and that process changes the natural tart acid in the wine to rounded acid.Almost all Red wines receive this process, but J. Lohr is the first winery to shed a little light on the subject. This Cabernet Sauvignon was aged in American oak barrels for 12 months, 22% new barrels with the rest used barrels. Another first is the tech notes said the oak came from Missouri and Minnesota. When French oak is used it isn't uncommon to list which French forest the oak came from. American oak is usually mentioned as an afterthought, but not here. I get the impression that J. Lohr is proud of their wines and what went into the making of their wines.I get it that most wine drinkers do not geek out on the tasting and tech notes as I do. It is just that wineries should be more transparent with their winemaking. Lifestyle marketing is fine, but being more open with their processes would probably lead to better wine. So kudos to J. Lohr. The alcohol content is 14%.Cabernet Sauvignon Tasting NotesThe color is ripe black cherry red with a clear halo. The nose is subtle and balanced, blackberry, vanilla, dark chocolate, soft spice, black pepper, lightly herbal, with a faint floral edge. This is a sleek, refined Cabernet Sauvignon with a nice stew of flavors. It starts with a mix of extracted blackberry and sweet blueberry, licorice, vanilla, and pepper. The mid-palate offers milk chocolate, orange zest, ripe raspberry, and a slap of Altoid's spice. The flavors are well-balanced, no one taste overpowers the next. The tannins are sweet and the acidity lets the flavors unfold. Pair this Cabernet Sauvignon with a steak on the grill or drink it on its own. The finish mirrors the body of the wine and has good length.The Summary The J.Lohr Seven Oaks Paso Robles Cabernet Sauvignon 2017 is a very good California Cabernet. This is an interesting Cab, it is mass-produced, they make a fair amount of this wine,

In this episode the gang talks about their zodiac signs and add another iteration of the formerly name game show "Real or Fake" now known as "Factoid, Falsetoid, Altoid" Support this podcast

HAPPY NATIONAL PREPAREDNESS MONTH! Join us as we celebrate having our shit together when life surprises us with disastrous bullshit! Today we're celebrating with friend and comedian Dan Kapr (danhasjokes.com / Twitter: @danhasjokes / Instagram: danhasjokes)!! LET'S PARTY!! Find Holiday Party online – Patreon: patreon,com/HOLIDAYPARTY Twitter: @HOLIDAYPARTYPOD / Instagram: HOLIDAYPARTYPODCAST / Facebook: @HOLIDAYPARTYPODCAST / HOLIDAYPARTYPODCAST.COM Find Alyssa – Twitter: @alyssapants / Instagram: lettertalkpodcast / alyssapants.com Find Disa – Twitter: @cinnamonenemy / Spotify: open.spotify.com/user/1243777842 SHOW NOTES History/Fun facts about the holiday Lifted straight from Wikipedia: “Preparedness refers to a very concrete research-based set of actions that are taken as precautionary measures in the face of potential disasters. These actions can include both physical preparations, such as emergency supplies depots, adapting buildings to survive earthquakes, etc., and trainings for emergency action. Preparedness is an important quality in achieving goals and in avoiding and mitigating negative outcomes.” There are different types of preparedness, including public health preparedness, local emergency preparedness or snow preparedness, and “disaster preparedness,” which is probably the most developed type.  “Disaster Preparedness” is defined by the UN as involving “forecasting and taking precautionary measures to an imminent threat when advance warnings are possible.” Along with natural disasters, this type can include all kinds of severe damage caused in a relatively short period of time, including warfare. Preparedness is a major phase of emergency management, and is particularly valued in areas of competition such as sport and military science Methods of preparation include research, estimation, planning, resourcing, education, practicing, and rehearsing In the US, preparedness used to be largely viewed as the responsibility of first responders and other emergency services. In the aftermath of Hurricane Katrina, it became evident that first responders can and will become overwhelmed in a large-scale disaster; unable to effectively respond to the emergency. The idea of whole community preparedness is, “By working together, everyone can keep the nation safe from harm and resilient when struck by hazards, such as natural disasters, acts of terrorism, and pandemics.”  National Preparedness Month has been observed every September since 2004, and is sponsored by FEMA. It is part of a governmental effort to strengthen the United States’ preparedness capabilities. The national preparedness architecture encompasses prevention, protection, response, and recovery efforts to prepare the US for all hazards, whether terrorist attack or natural disaster September was chosen “as the tragedies of the September 11, 2001 highlighted to the nation the importance of being prepared.” It was also partly chosen because the peak of the Atlantic hurricane season occurs in mid-September As of 2016, the National Household Survey revealed that while more than 75% of Americans surveyed report having supplies set aside in their homes just for disasters, less than 50% have a household emergency plan National Preparedness Month serves to encourage people to take important preparedness steps including: getting an emergency supply kit, making a family emergency plan, being informed about the different emergencies that may affect them, as well as taking the necessary steps to get trained and become engaged in community preparedness and response efforts Some big-picture basics that you can personally assess and adjust may include (from consumer.ftc.gov) organizing your finances by having your financial documents up-to-date, in one place, and portable; replacing missing documents; checking your insurance to see if any of them will pay for temporary shelter, replacement clothing, furniture, or other items; preparing your home against fires, earthquakes, high winds and tornadoes, storms, or flooding; planning for your pets; and signing up for alerts and warnings in your area A typical emergency or survival kit could include a knife (often a Swiss army knife or a multi-tool), matches, tinder, first aid kit, bandana, fish hooks, sewing kit, and a flashlight. The American Red Cross recommends an emergency preparedness kit that is easy to carry and use in the event of an emergency or disaster The general contents of an emergency kit depend on the location, though basic components address the needs of first aid, food, water, shelter and warmth, navigation, and signaling The Wikipedia article for Survival Kits has a relatively exhaustive list of options for each of these components, so you can check there or the American Red Cross for ideas to customize your own kit The article also includes information for other types of survival kits, such as for lifeboats, military, spacecraft, mini-survival or “Altoids tin” kits, and vehicle kits The spacecraft kits are provided due to the difficulty of predicting where a spacecraft will land on its return to earth, especially in the case of an equipment failure. For example, the Apollo program kit was “designed to provide a 48-hour postlanding survival capability for three crewman between 40 degrees North and South latitudes” and contained “a survival radio, a survival light assembly, desalter kits, a machete, sunglasses, water cans, sun lotion, a blanket, a pocket knife, netting and foam pads.” “Altoid tin” kits generally contain a few basic tools, such as a small compass, waterproof matches, minimum fishing tackles, large plastic bag, small candle, jigsaw blade, craft knife or scalpel blade, and/or a safety pin For natural disasters, the US government Homeland Security provides a list of recommended in-home kit items, with the content focusing on the basics of survival: fresh water, food, clean air, and materials to maintain body warmth. These items comprised into a kit are known as a bug-out bag, and include:  At least one gallon of water per person for each day of drinking and sanitation Non-perishable food for at least three days, which does not require being cooked or refrigerated Emergency food bars, preferably products with 2400 or 3600 calories and contain no coconut or tropical oils to which many people may have an allergic reaction Battery- or hand-powered radio with the Weather band LED type flashlight, either battery- or hand-powered Extra batteries for anything needing them, lithium being preferred for shelf life First aid kit Copies of any medical prescriptions A whistle for signaling Dust mask, plastic sheeting and duct tape to shelter in place Moist towelettes, garbage bags, and plastic ties for personal sanitation Wrench or pliers to turn off water valves Can opener Local maps Spare keys for household and motor vehicles Sturdy, comfortable shoes and lightweight rain gear Contact and meeting place information for the household Bug-out bags, or BOBs, are variably known as “Personal Emergency Relocation Kits, or PERKs, or “get out of dodge” (GOOD) kits. They’re typically backed into backpacks or duffel bags, and designed specifically to be more easily carried by the individual in case alternate forms of transportation are unavailable or impossible to use Some additional pointers to consider, from epa.gov, include How to report emergencies: Call 911 if you are in immediate danger--although that might not work anyway, as we can glean from a very recent case in Arkansas. According to the Daily Wire, 47-year old Debra Stevens called 911 on August 24 while on her newspaper delivery route when her SUV was trapped in a flash flood. The call lasted 22 minutes, during which time Debra conveyed her fear and confusion and the dispatcher responded dismissively and callously.  NOTE: I will not be going over the full details of this case, because they’re deeply upsetting. I made the mistake of listening to some of the audio of the 911 call and I greatly wish I hadn’t SYNOPSIS: Stevens called 911 when her car was suddenly swept away from rapid flash flood waters and into a grove of trees. The dispatcher was dismissive, rude, and condescending throughout the call, in response to Stevens’ panic and distress. By the time first responders were attempting to reach Stevens, she had drowned.  Stevens, while in her car that was trapped amongst a group of trees: “I have an emergency--a severe emergency. I can’t get out, and I’m scared to death, ma’am. Can you please help me”? Dispatcher: “You’re not going to die. I don’t know why you’re freaking out...You freaking out is doing nothing but losing your oxygen in there. So, calm down.”  “Stevens said that she hadn’t seen the water and had plunged into it; that the water was now as high as her chest. She added that she could see people in the distance who were likely laughing at her. She apologized to the dispatcher, adding that she felt she was about to throw up.” Dispatcher: “Well, you’re in water, you can throw up. It’s not going to matter.”  Stevens: “Please help and get me out of this water, dear Father.” Then she apologized again for her rudeness. Dispatcher: “This will teach you next time don’t drive in the water.”  Stevens: “I couldn’t see it ma’am. I’m sorry or I wouldn’t have.” She said she had delivered the newspaper on the same route for 21 years and never seen anything like it.  Dispatcher: “I don’t know how you didn’t see it. You had to go right over it. The water just didn’t appear.”  The dispatcher went on to take other calls, including relaying to first responders that “she is legit freaking out.” When Stevens said, “I’m going to die!”, the dispatcher responded, “ Miss Debbie, you’re breathing just fine because you’re screaming at me. So, calm down. I know you’re scared. Hold on for me.”  Roughly an hour later, rescuers found Stevens’ car. She had drowned.  The dispatcher had already submitted her resignation earlier in August. Her last day was reportedly the day Stevens died.  That dispatcher had previously been awarded Police Dispatcher of the Year To report oil, chemical, or hazardous substance releases or spills, call the National Response Center at 1-800-424-8802 For pesticide poisoning, call Poison Control at 1-800-222-1222 For individuals and homeowners, you should know ahead of time where you can run a generator. Generator exhaust is toxic and can sicken or kill you. Always put generators outside well away from doors, windows, and vents. Never use generators inside a home, basement, garage, crawlspace, tent, shed, or any other indoor or enclosed area. Carbon monoxide, the deadly gas produced by generator use which you cannot see or smell, can build up quickly, and linger for hours In April 2015, a father and his seven children were found dead in their Maryland home from carbon monoxide poisoning from a generator they were using because they could not afford their electricity bills. The father, Rodney Todd Sr. was 36, and his childrens’ ages ranged from 6-16  Extended family noted that he’d purchased the generator to keep his family warm after the electricity was cut off due to an outstanding bill. The generator was out of fuel and turned off when the family was discovered If your drinking water is from a private well, know your state or local contacts for inspecting the safety your drinking water after a flood. Keep at least a 3-day drinking supply per person, as well as additional water for any pets If your home is on a septic system, know whom to call to have it inspected after a flood before you use it Preppers! The term “prepper” generally refers to an individual who participates in a movement known as “survivalism” and who actively prepares for emergencies, including possible disruptions in social or political order, on scales from local to international. The survivalism movement also encompasses preparation for personal emergencies, such as job loss or being stranded in the wild or under adverse weather conditions. Overall, there is an emphasis on self-reliance, stockpiling supplies, and gaining survival knowledge and skills, and it’s not uncommon for preppers to acquire emergency medical and self-defense training, stockpile food and water, prepare for self-sufficiency, and build structures such as survival retreats or underground shelters that may help them survive a catastrophe Use of the term “survivalist” dates back to 1976 The use of the term “prepper” appears to have taken on the more pejorative use around the year 2000, after Y2K failed to bring about “the end of the world as we know it”, and preppers were subsequently mocked for their panic and ridiculed as “kooky”  The origins of the modern survivalist movement in the UK and US include government policies, threats of nuclear warfare, religious beliefs, and writers who warned of social or economic collapse The Cold War era civil defense programs promoted public atomic bomb shelters, personal fallout shelters, and training for children. The Church of Jesus Christ of Latter-Day Saints had long directed their members to store a year’s worth of food for themselves and their families in preparation for such possibilities, but the current teaching advises only a three-month supply The Great Depression is often cited by preppers as an example of the need to be prepared “Interest in the movement picked up during the Clinton administration due in part to the debate surrounding the Federal Assault Weapons Ban and the ban’s subsequent passage in 1994. Interest peaked again in 1999 triggered by fears of the Y2K computer bug Another wave of survivalism began after the 9/11 attacks and subsequent bombings in Bali, Madrid, and London. Additional events that have nudged this ideology along include the 2004 Indian Ocean earthquake and tsunami, Hurricane Katrina, the 2008 Great Recession, the advent of H1N1 Swine Flu in 2009  Following the 2012 Sandy Hook Elementary School shooting, the “prepper” community worried they would face public scrutiny after it was revealed the mass murderer’s mother was a survivalist To recap, on December 14, 2012, 20-year old Adam Lanza shot and killed 26 people, 20 of whom were children under the age of 7, after shooting his mother at their Newtown home. He then shot himself in the head. In addition to the three firearms that Lanza took with him to the shooting, he had access to three additional firearms at the home that he shared with his mother, and she was described as a “gun enthusiast who owned at least a dozen firearms. She often took her two sons to a local shooting range, where they learned to shoot.” Common preparations among the community include the creation of a clandestine or defensible retreat, haven, or bug out location, in addition to the stockpiling of non-perishable food, water, water-purification equipment, clothing, seed, firewood, defensive or hunting weapons, ammunition, agricultural equipment, and medical supplies Survivalist terminology!--survivalists maintain their group identity by using specialized terminology not generally understood outside their circles. So I’m about to bust. That. Shit. Down. They often use military acronyms such as OPSEC or Operations Security, and SOP or Standard Operating Procedure, as well as terms that are unique to their own survivalist groups, including: Alpha strategy: the practice of storing extra consumable items, as a hedge against inflation, and for use in barter and charity Ballistic wampum: ammunition stored for barter purposes BOB: Bug-Out Bag BOL: Bug-Out Location BOV: Bug-Out Vehicle Doomer: A peak oil adherent who believes in a Malthusian-scale social collapse EDC: EveryDay Carry. What one carries at all times in case disaster strikes while one is out and about. Also refers to the normal carrying of a pistol for self-defense, or the pistol which is carried EOTW: End of the world EROL: Excessive rule of law, describing a situation where a government becomes oppressive and uses its powers and laws to control citizens Goblin: a criminal miscreant Golden horde: the anticipated large mixed horde of refugees and looters that will pour out of the metropolitan regions WTSHTF (when the shit hits the fan) G.O.O.D: Get out of dodge. Fleeing urban areas in the event of a disaster G.O.O.D. kit: Get out of dodge kit, synonymous with BOB I.N.C.H. pack: I’m Never Coming Home pack, or a pack containing everything needed to walk out into the woods and never return to society. It is a heavy pack loaded with the gear needed to accomplish any wilderness tasks, from building shelter to gaining food, designed to allow someone to survive indefinitely in the woods. This requires skills as well as proper selection of equipment, as one can only carry so much. For example, instead of carrying food, one carries seeds, steel traps, a longbow, reel spinners, and other fishing gear Pollyanna or Polly: Someone who is in denial about the disruption that might be caused by the advent of a large-scale disaster Prepper: A synonym for survivalist that came into common usage during the early 2000s. Used interchangeably with survivalist much as retreater was in the 1970s. Refers to one who is prepared or making preparations SHTF: Shit hits the fan TEOTWAWKI: The end of the world as we know it. The expression is in use since at least the early 1980s, however others claim the acronym may have been coined in 1996 Uncivilization: A generic term for a great catastrophe WROL: Without rule of law, describing a potential lawless state of society YOYO: You’re on your own Zombie: Unprepared, incidental survivors of a prepped-for disaster, “who feed on… the preparations of others” Zombie apocalypse: Used by some preppers as a tongue-in-cheek metaphor for any natural or man-made disaster and “a clever way of drawing people’s attention to disaster preparedness”. The premise of the Zombie Squad is that “if you are prepared for a scenario where the walking corpses of your family and neighbors are trying to eat you alive, you will be prepared for almost anything.” Though “there are some… who are seriously preparing for a zombie attack.” Some famous preppers include (from trueprepper.com): Nathan Fillion, who apparently is a self-taught welder so that he can armor up his SUV for the zombie apocalypse. He was on Conan and jokingly argued that he’d be valuable in such an environment, and people would be incentivized to help him survive Ronda Rousey is a prepper that lives on her homestead in Southern California with her husband and a ton of goats. She has stated, “A lot of these skills that were common place, every generation we know less and less and less about them because it makes people for us not to know. Every single person in here their survival plan is a grocery store. If all the grocery stores closed, what would you do? That’s a scary thought.” Zooey Deschanel also outed herself on Conan as something of a prepper, mentioning that she tries to dress in order to be able to make a quick getaway at any time--flat shoes, a cross-body bag, “agile” clothing. She also looks for the exits in any room, has an earthquake kit including a tent Roseanne Barr is a very active advocate for prepping. In one of her tweets, she’s said, “In America: be prepared by organizing with your neighbors to grow wholesome food/store water/vitamins/guns.” Jamie Lee Curtis is a Red Cross advocate and has consistently supported them in their mission to teach the importance of preparedness, including shooting a 2-minute video showing how to customize an emergency kit. Her recommendations included a photo of the family to comfort any children, candy and games for said children, rechargeable flashlights, dental floss, comfort food, sturdy shoes for foot protection, and a mobile means of keeping the kit such as a backpack. The National Enquirer “outed” Ryan Seacrest in 2017, with his staff reported that he stocks up on protein bars and that he’s “gripped by weird, unreasoning terror that LA is waay overdue for another devastating earthquake!” In November 2018,, a hunter in Wisconsin discovered a door “peeking out from behind some thick underbrush off a dirt trail.” The door had been built into the earth and hidden strategically behind branches and shrubs. He reported the finding to police, but authorities were “unsuccessful with any results” during their follow-up. The hunter, Thomas Nelson, ruminated on his creepy discovery for nearly a year before he decided to retrace his steps to further investigate the door on his own, and returned to the location in August of this year.  When Nelson opened the door, he found a man lying in a bed in the cave-like hideout. Nelson quickly contacted police and lead them directly to the site, where officers made 50-60 verbal commands and banged on the cave roof until the mystery man emerged about 20 minutes later, fully dressed in camouflage The guy turned out to be Jeremiah Button, a man who had been two weeks away from standing  trial for charges of child sexual assault and child pornography charges before he abruptly disappeared in February 2016. Button had been out on $25k bond for 18 months, and in that time he built his small, wooden bunker into an embankment along the Ice Age Trail in a state park near Ringle, Wisconsin When he emerged from his cave with his hands up, he stated, “I am a wanted man,” and officers noted that he was “extremely chatty and remarked how ‘it was nice to talk to some human beings.’” Button apparently chose the location due to its remoteness and proximity to a local landfill, which he would regularly forage for food and supplies. This is even where he found his camouflage outfit, which he called “a really great find.” Other than his landfill excursions, Button had stocked up with backpacks of canned goods, and other supplies, including a flat-screen TV. On top of the cave, officers found several solar panels and car batteries, which Button later stated he used to power his radio, TV, lights, and fans For backup power, he created a generator using a bicycle that he would pedal He ensured that he always had water by seeking out a particularly wet part of the woods and building a well. He would then filter the water through charcoal and sand-lined filters before boiling it Prior to his disappearance, “Button was set to stand trial for four counts of child sexual assault and child pornography from 2014, including first-degree sexual assault and incest with a child,” charges to which he had pleaded not guilty In order to trick people into believing he fled the midwest, Button left his wallet at his mother’s house with a note that he was moving to Florida. “He then hopped into a train’s coal car in Stevens Point and covered himself with coal. Once he got to an area near his bunker, he got lost, taking two days of walking to find his way back to it.  Fortunately, he is currently in custody and awaiting his next day in court, which is September 16. From the Cracked article “6 Odd Things Doomsday Preppers Stockpile (That Make Sense)”, preppers are known to have a more-than-healthy supply of the following:  Non-lubricated condoms, since they’re apparently useful for starting fires by protecting tinder from moisture, hunting for food by turning it into a slingshot, transporting up to 2 liters of water, using as stand-ins for rubber gloves, and protecting the muzzle of your gun Dog gear. Dogs can carry their own supplies without complaint, sniff out food and water, and search for and bring down prey. They also “have a long...history of offensive and defensive combat use. Essentially, prepping for your dog’s survival may be imperative to your own odds of survival Booze, and not just for partying or drowning your lonely sorrows after everyone you know has died of syphilis because they didn’t pack any condoms. In the past, adding spirits to potable water that’s been sitting around for a long time will make it much more palatable. Liquor distillation was originally invented in part for medical purposes, and alcohol can be used as a solvent to dissolve medicinal herbs, as well as to knock out patients for surgery when modern anesthesia wouldn’t be available. If the ABV is high enough, alcohol can also be used as ignition fuel. It may also be useful as a bartering good, since money will basically be worthless Baking soda, to be used for brushing your teeth so that you can continue to easily eat, cleaning your dishes, preventing body odor for when you’re sneaking up on a prey animal with a keen sense of smell, dousing an accidental fire, and preventing “trench foot” by absorbing the moisture your feet produce every day. Trench foot occurs when your feet are wet for long periods of time, with extreme cases leading to the tissue dying and falling off which may result in the loss of toes, the heel, or the entire foot. We learned on National Laundry Day that you perspire about 1.6 gallons of sweat each day, and half of that is through your feet.  Cigarettes for currency. In traumatic situations, like war for example, cigarettes are often valued more highly than food. Cigarettes are also useful for starting fires, and the filters can be used to clean water. You can also use water-soaked cigarette butts as natural pest control on any produce you attempt to grow And finally epinephrine, AKA adrenaline, which can be used as a drug for blood pressure support and vasoconstrictor. The latter is particularly useful to aid in faster wound repair, which would be especially desirable in the even that sanitization resources become limited. The longer a wound stays open and bloody, the more likely you are to get infections, which are not always easily survivable even with today’s medical treatment options. Epinephrine also  increases your heart rate and blood flow to your muscles, which could obviously prove life-saving in a harrowing situation If you want to be a prepper, or consider yourself one already, you might appreciate the website prepperwebsite.com! The font is super annoying, but the front page will regale you with many, many recent blog posts with tips and ideas, including such gems as: “How Long Do Potatoes Last? 7 Tips to Maximize Shelf Life” “All-Natural Fruit Tree Bait for Insects: It Works!” “Disinfecting Instruments” “4 Canning Dangers to Be Aware Of” “Silkie Chickens: Should You Get Them?” Activities to celebrate Each year features a different theme. According to ready.gov, the theme for 2019 is Prepared, Not Scare. Be Ready for Disasters This theme is then broken down into weekly themes, with specific suggestions included on the website for each week Week 1: Save early for Disaster Costs Week 2: Make a Plan to Prepare for Disasters Week 3: Teach Youth to Prepare for Disasters Week 4: Get Involved in Your Community’s Preparedness They recommend using the following hashtags during the course of the month: #YouthPrep, #ReadyKids, #Prepare Now, #FloodSmart Share public service announcements and instructional videos https://www.ready.gov/videos Print, share, or order FREE emergency preparedness publications https://www.ready.gov/publications Download the FEMA app for disaster resources, weather alerts, and safety tips https://www.fema.gov/mobile-app Sign up for preparedness text messages. Text PREPARE to 43362 (4FEMA) to receive preparedness tips https://www.ready.gov/get-tech-ready Share preparedness information from ready.gov in 12 other languages https://www.ready.gov/languages Remember to include emergency preparedness messages in your social media, email signature, monthly newsletters, or other messaging tools From National Day Calendar: “Preparing for a disaster might seem like an impossible task and we hope you never have to experience one. But if you do, government agencies like FEMA and the Center for Disease Control and Prevention, as well as organizations like the American Red Cross, provide excellent websites with enough information to get you started. These websites also offer suggestions on how to plan in specific instances, like being without power for weeks. Your insurance companies will also have information you can use as you prepare. Insurance companies encourage families to prepare for disasters. It makes their jobs easier once the emergency is over and it also gives you peace of mind that were covered correctly.” Use #NationalPreparednessMonth in social media postings An organization can become a National Preparedness Month Coalition Member by agreeing to participate in a preparedness activity or event in the month of September. Coalition members have agreed to promote emergency preparedness through a variety of different ways. Members can sponsor events, coordinate Disaster Preparedness Days, create Disaster Checklists, assist with the creation of emergency kits and survival kits, along with many other Preparedness activities SOURCES https://nationaldaycalendar.com/national-preparedness-month/ https://www.ready.gov/september https://en.m.wikipedia.org/wiki/National_Preparedness_Month https://en.wikipedia.org/wiki/Preparedness https://www.redcross.org/get-help/how-to-prepare-for-emergencies/national-preparedness-month.html https://www.epa.gov/natural-disasters/september-preparedness-month https://www.consumer.ftc.gov/blog/2018/09/its-national-preparedness-month-make-plan https://en.m.wikipedia.org/wiki/Survivalism https://www.prepperwebsite.com/ https://www.cracked.com/blog/6-odd-things-doomsday-preppers-stockpile-that-make-sense/ https://www.dictionary.com/e/slang/prepper/ https://www.trueprepper.com/famous-celebrities-survivalists-preppers/ https://www.theorganicprepper.com/rich-famous-preppers/ https://www.buzzfeednews.com/article/briannasacks/a-man-wanted-on-child-sex-assault-charges-disappeared-3 https://allthatsinteresting.com/debra-stevens-donna-renneau-911-call https://www.nbcnews.com/news/us-news/dad-who-died-7-kids-carbon-monoxide-rodney-todd-never-n337341

Can alcohol be a part of your life of moderation? Jen, Annie and Lauren sit down and discuss how alcohol can impact your health and fitness goals and your life, how to assess if it’s time to make a change and how to implement that change if needed. Cheers to moderation! What you’ll hear in this episode: How the United States Dietary Guidelines Advisory Committee defines various levels of drinking Mommy wine culture - what it is Habit replacement as a way to break a habit Identifying the components of a habit loop - reminder, routine, reward   Using small obstacles to interrupt a habit Curating your environment for habit success The relationship between ease of access of alcohol and consumption Tracking consumption to make decisions about how much is too much Separating emotion from tracking How alcohol impacts hunger or perceived hunger Questions to ask yourself around your alcohol consumption How alcohol impacts your next day food and movement choices Deciding what’s negotiable and non-negotiable for you personally Physiological effects of drinking   Resources: Episode 15: Habits 101 – Hack Your Habits, Change Your Life Episode 22: The Oreo Cookie Approach To Breaking A Bad Habit 53: Secrets From The Eating Lab: Dr. Traci Mann Learn more about Balance365 Life here Subscribe on Apple Podcasts, Spotify, Google Play, or Android so you never miss a new episode! Visit us on Facebook| Follow us on Instagram| Check us out on Pinterest Join our free Facebook group with over 40k women just like you! Did you enjoy the podcast? Leave us a review on Apple Podcasts or Google Play! It helps us get in front of new listeners so we can keep making great content. Transcript Annie:  Welcome to Balance365 Life radio, a podcast that delivers honest conversations about food, fitness, weight, and wellness. I'm your host Annie Brees along with Jennifer Campbell and Lauren Koski. We are personal trainers, nutritionists and founders of Balance365. Together we have coached thousands of women each day and are on a mission to help them feel healthy, happy, and confident in their bodies on their own terms. Join us here every week as we discuss hot topics pertaining to our physical, mental and emotional wellbeing with amazing guests. Enjoy. Annie:  Do you need to give up alcohol to reach your goal? Improve your health? On today's episode, we are talking all about booze. People drink for a variety of reasons. For many, alcohol just tastes good. It can help us unwind, connect socially, and maybe even increase creativity. In my experience. Drinking in moderation can be fine. I absolutely enjoy a glass or two of wine here and there, but maybe you found yourself wondering if cutting back or eliminating alcoholic beverages altogether from your diet would help you reach your health or weight loss goals faster. Or maybe you've noticed that a few drinks on a Wednesday night snowballs into poor sleep, missed workouts, and less than desirable food choices the following day. If that's you, you've got to give this show a listen. Jen, Lauren and I discuss how alcohol impacts our health and questions to help you decide if your intake is helping or harming your lifestyle. Enjoy. Lauren and Jen, we are back together. Lauren, how are you? Lauren:  I am wonderful. How are you? Annie:  I am golden. Coming in hot after a lost a microphone or lost headphone fiasco to laser tag guns, but I recovered them and I'm sweating now but I'm here. Lauren:  That's what's important. Annie:  Yes. Jen, how are you? Jen:  I'm good and I'm so glad to be back because I had to miss our last recording day because of sound issues, which was super frustrating, but our sound girl, her and I worked it out and here I am. Annie:  Yay. Three best friends. Anyway, we're back together. So, we, I just sang on the podcast, you guys. We are talking about alcohol- Lauren:  Leveling up, leveling up. Annie:  Leveling up and alcohol. Both. We're doing both today. We're talking about alcohol because alcohol comes up a fair amount in our community and how does it factor into one's lifestyle and can you have alcohol and still have weight loss goals? Can you have alcohol and still want to improve your health? How does alcohol affect your health? How does, and when I say health, I'm talking about mental, mental, physical, emotional. So we just wanted to, three of us have all had fair amount of experience with alcohol and how much we use at various points of time. And I think it's gonna make for a really great podcast today. You guys excited? Jen:  Yeah. Lauren:  Yeah. Annie:  Awesome. So drinking a moderation can be fun. And I want to start this podcast episode with a little bit of a disclaimer that this podcast is not a substitute for professional help. If you suspect that you have, an abuse or alcohol addiction problem, that we would absolutely refer you out to a professional, whether that be a doctor, a therapist, a counselor, a group, whatever sort of treatment you feel that you need. We're talking about specifically light to moderate drinking and how to assess if maybe you need to change some of those behaviors to reach your goals. Right? Lauren:  Yeah. Annie:  Jen and Lauren, do you drink, do you drink at all, Lauren? Lauren:  To be honest, lately I have not. I will have a couple of drinks on the weekend if we're going out or doing something. But during the week I don't. Annie:  Jen, what about you? Jen:  I rarely drink either. I used to drink more and I actually, which we can get into in the podcast, but last October I cut back significantly. And so now I just drink just socially probably. And I'm not very social, so. I don't have very many friends. So- Annie:  Kinda introverted. Well I guess I'll, I'll take one for the team here. I drink a fair amount and then it ebbs and flows depending on what's going on in my life. But, it's not uncommon for me to have a glass or two of wine a couple times a week, just with dinner or after dinner or after work or whatever, a little happy hour. So, I guess I'll be the kind of the drinker of the three- Jen:  Right. You'll be the heavy drinker. Lauren:  I used to drink more before I had kids and like Jen said, when I had more of a social life. So, it kind of ebbs and flows too. Like in the summer I usually have more drinks than in the winter because we're out at barbecues and just doing things and out more than I am in the winter. Jen:  Yeah, I would say it's, we're hopefully getting into spring here in Canada and in the summer I tend to drink a bit more than I do in the winter too. There's just something about, I dunno, a deck, sun shining, fire and when I'm with you two. Annie:  I have no clue what you're talking about. Jen:  Yeah. Annie:  We do enjoy good, which we can talk about later. But we do enjoy good meals when we're together. And sometimes that's just like- Jen:  We do. It's very nice. Annie:  It's like a treat. It's a luxury. It feels like a luxury. Jen:  Yeah. Totally. Annie:  And I do just want to also clarify, according to at least the United States dietary guidelines advisory committee, moderate drinking for women is up to seven drinks a week with no more than three drinks on any single day. For men that's up to 14 drinks per week with no more than four drinks on any single night. Heavy drinking is eight or more drinks a week for women or 15 or more drinks for men. And then binge drinking is kind of its own separate category and that's the consumption of about two hour window of four or more drinks for women or five or more drinks for men. And Jen, when we were actually, I was sharing the podcast outline with them and Jen was asking about why do men and women have different guidelines? Annie:  And she noted even women are the same size as men. Like me, which I am the, I am the same size as a lot of men in my life. And I actually had to do some research on this. And what I found out was it's men are generally larger and build in general, general quotes, not in my case, but that gives them more blood volume. They also generally have less body fat, but they also have, regardless of their weight, higher enzymes that help them break down alcohol and the concentration of water, I did not know this in the body of an average man is around 61% and a woman has considerably less water content and about 52%. So as a result, a man's body is just naturally equipped to dilute alcohol more efficiently than a woman's body regardless of weight. Lauren:  That's really interesting. Annie:  I know, I thought that too. Because like Jen, I'm like, "Well, I'm the same size. I can go drink for drink, right?" Like, no, I can't. I tried that in college many times. Didn't work out well for me. But also how you can metabolize and how alcohol affects you can also be affected by your age, your sex, as we talked about your race or ethnicity, your physical condition, the amount of food you consumed before drinking, how quickly the alcohol was consumed, the use of drugs or prescription medications and then family history of alcohol problems. So I just wanted to kind of like throw out some like baseline, like what's moderate drinking, what is heavy drinking? What factors go into play with how we metabolize alcohol. Just so we can have, level the playing field, so to speak. Does that make sense? Jen:  Yeah. So, question, Annie, this information is from, where did you say this is? Annie:  This is from, well it's from a variety of sources, but the drinking guidelines was from the United States Dietary Guidelines Advisory Committee, which actually now that you say that, I'd be curious to know if the guidelines vary from country to country because drinking as a culture is very different in European cities versus American cities. Jen:  So versus like Russia or- Annie:  Yeah, be curious to know. Jen:  I think alcohol consumption is very cultural, which we might get into a bit later too. So I think a lot of people that I know would be surprised to read this and see that they are considered heavy drinkers based on these guidelines. I think they would feel like, "Wait a sec, I'm not a heavy drinker." Lauren:  I am considered, according to these guidelines, a binge drinker, which is weird to say that just because like I don't, I'm not the type that will just have like one wine after dinner. Like I'm a social drinker, so like I'll go have a few and then I won't drink for the rest of the week. And I'm just finding that interesting to read. Annie:  Well and the other thing that I think is important to note is serving size, you know, a serving size, what they're counting as a drink would be five, four to five ounces of wine, a 12 ounce beer, five ounce cocktail. I don't know about you, but when I pour a glass of wine, it isn't never five ounces. Jen:  Right. Annie:  It is always way more. So- Jen:  I don't even know if that's standard in restaurants. Like, I don't know if a restaurant even ever pours five ounces. Lauren:  It is they're supposed to- Annie:  Right. Because when I go to a restaurant, I'm like, one of us is doing this wrong. I'm pouring a much bigger class than they are serving me at the steak restaurant down the street. Jen:  So from my memory of going out and having wine is that you can order either a six or a nine ounce at restaurants. That's in, where I live. Lauren:  Oh, we don't have that. Annie:  No. Jen:  Oh, you don't? Lauren:  No, you can order, like, a tall or a short beer, but you, it's just one serving size of wine or like a drink. Jen:  I, yeah, no, you can order size six or nine ounce, which is six ounce sounds like it's considered larger than your standard serving. But yeah, I kind of live in wine country, a wine region of Canada too. So maybe that's why they have that. Well, yeah, interesting. Annie:  It is. And I mean to be full disclosure, there's nights where I'm like "my serving size is a bottle." Jen:  Yeah. And I mean you have to, everybody has to understand, these are guidelines. They aren't, just like nutrition recommendations are also guidelines. It doesn't mean, you know, you want to roughly make sure you're in the range of the guidelines, but just because Lauren goes out once a month and has four drinks in two hours and sees that those align with binge drinking doesn't mean she is a binge drinker. Lauren:  It doesn't, right. It doesn't make me unhealthy. You know what I mean? Like it's balance, you know? Jen:  Yeah. You gotta, like, you gotta zoom out always and put everything in perspective. Annie:  Well, and I think that hopefully what we'll get into in a little bit here is that we're going to pose some questions to help you determine if your alcohol consumption, your alcohol intake is serving you positively or if it's affecting you negatively. And then what you do with that information is for you to decide because, true to Balance365 form, we believe in body autonomy and that you get a right, the kind of the owner's manual and what works best for you is all that's really in our best interest. We're not here to tell you to cut out alcohol together, although that might be what you decide after listening to this podcast or evaluating your intake or to reduce it or, you know, I think there's, there is some, I don't want to say misinformation, but there's, there's plenty of articles that would say alcohol is good for you and they're a little bit gray. Annie:  I don't think that the general guidelines from, you know, the source that I mentioned earlier, the United States Dietary Guidelines Advisory Committee noted that there might be some benefit, but that they wouldn't encourage anyone to start drinking because of it. So, this is really just like a more tools in your toolbox to help you evaluate again as this serving you. Is this moving you where you want to be? Are you comfortable with this? Is this problematic for you or is this adding to your life in a way that you're enjoying it and you're comfortable with? So, reasons that you might want to reconsider your intake though. We have a couple here and the first one is that you're stressed. And I think we see this a lot. People are stressed out. They're feeling anxious, they're feeling the overwhelm and they pour a glass of wine and it's almost habitual. Lauren:  It's become, like, in the mommy circles, right? It's become a thing. Like I need wine. Jen:  It's actually called, it's called mommy wine culture. Lauren:  Yes, thank you, I couldn't remember the name. Jen:  Yeah. And we've, there's a lot of people have been talking about this in the last year about how alcohol companies or even marketing to moms now in as far as "Here's a way to manage your stress, here's some wine, have some, it's okay." So I have mixed feelings about it. I think it is a slippery slope and based on personal experience, I mentioned earlier that I really peeled back on drinking last October and I was going through a very stressful time. We had moved in August and I had basically done that move by myself with kids and, you know, new city, just everything was new and I was struggling with some anxiety and my consumption just went way up. And then I, here's some, here's some, here's some honesty for you. Jen:  I met you guys in October, remember we met in Detroit and we went out to that concert and I got, like, wasted like just like 19 year old university frat house drunk. And I was, I don't know where it came from, but I was mortified the next morning, like, "Whoa, that was too far!" And, when I got back from that trip, I just really tried to have an honest talk with myself about my consumption going up and up and up and I just was so stressed out that it had become toxic for me. Like it really was a way for me to manage my stress and anxiety and that's a slippery slope. So, and people do this all the time with lots of different things, right? Like, whether they, sometimes with food we talk about that quite a bit. Jen:  And so yeah, I just had an honest talk with myself and I set some boundaries for myself, which is when I, at that point I said, you know what, unless I am socializing, then I don't need to be just drinking wine on a Wednesday night. And, I'm just going to keep it to two drinks. Um, even when I'm socializing for now. That was sort of the guideline I set for myself and now a year and a half has gone by and I feel really good. I feel in control of my consumptions but I don't have that stress and anxiety anymore so it doesn't feel compulsive to me. But yeah, it was just a really good choice for me. It was a really, really good choice. Annie:  And you know, it might be a really great opportunity if you find yourself drinking because you're stressed to explore, expand your toolbox, so to speak, of other ways you can manage your stress. And that might mean taking a shower, going for a walk, meditating, reading, knitting. Jen:  Or going to therapy. So I used that experienced and reflection and to go, you know what? I need to start going to see a therapist and I'd been thinking about it for a long time and just not executing, not executing. And then I use that as sort of a turning point for me. So then I started therapy and you know what I've done in the last 18 months, I cry significantly more. I think, it's because it is great and I just find like I'm, you know, I just went through, I just, I'm a crier and I process my emotions when I'm crying and it's not a negative experience for me. It's really positive for me to cry. So I've noticed since I pulled back on drinking and started going to therapy, I've just learned that how to process my emotions in a more healthy way. And it's been really great. Lauren:  I find crying is a stress reliever for me too, for sure. Like when I'm stressed, like I will just have like a mini breakdown by myself in my roommate and I'm like, "Whoa. Alright." Jen:  Yeah. Like that was just so great. Lauren:  Everything's okay. Annie:  Yeah. I agree. Maybe, I just, I attribute it to therapy as well, but feeling your feelings is quite nice, sometimes even the ugly feelings, even the really uncomfortable feelings. Um, okay. So another reason that you might be drinking, and that you might want to reconsider your drinking is because it's, you're doing it out of habit, which I think I've told this story many times, but I got into a habit of drinking shortly after Blair was born because she was probably eight weeks old or so and really fussy and hard to get to sleep. So I would like spend all this energy and time and mental effort getting this baby to sleep. And the minute she would like go to bed, I would come down and I would just pour a glass of wine and sit in the kitchen and talk with my husband. Annie:  And I realized pretty quickly that there was, there was a habit which we've talked about in our Habits 101 podcast and How to Change a Bad Habit that there's a habit loop there. And in that habit loop is the reminder, the routine, the reward, the three Rs. And the reminder for me to drink to have a glass of wine was putting Blair to sleep. It was like super stressful. I was tired. It was just like, "Oh my God, I just, I can't do anything more right now. I just need this glass of wine." The routine was drinking the glass of the wine and the reward was, is that it kind of felt like it took the edge off. I got to spend some QT with my husband in the kitchen. It was kind of our own little happy hour and once I realized that there was this loop replaying almost nightly, that I could replace the behavior. Annie:  The best way to change a bad habit or an unfavorable habit or a habit that you want to decrease is to replace the routine with something that elicits the same reward. So for me, instead of drinking glass of wine, it was immediately going and taking a shower or going and taking a walk and then coming back and having a Lacroix or a Diet Coke and still sitting in the kitchen with my husband, still having some QT, our own little happy hour. I just replaced the routine with something else that still took the edge off, still gave me a little breather, still take, like, some downtime. Still felt like that reward that I was getting from the wine, but served my goals a little bit better because ultimately I don't want to be, I don't want to drink every night and in order to get the same kind of take the edge off feeling I was having to drink more and more and more. Annie:  So what started out as one glass of wine was quickly becoming three glasses of wine, like, over the course of a couple months. And before you know it, I was like quasi tipsy, putting my other kids to bed and I was like, this isn't something I want to do every single night. Like that's not for me. It was affecting my sleep and I could go on and on about the ways that it was affecting my life negatively. But that was one way that I addressed the habit loop. Just swap in the routine was something that elicits the same reward. Lauren:  Yeah. Jen:  Sorry, go ahead, Lauren. Lauren:  I think that kind of what you described happens really frequently. So like we were talking about the stress, right? That was part of your story, right, was stress? And then you had the drink to like take the edge off or whatever. But then what happened is that became a habit. And I think that happens really frequently. And so I love that story too. And I tell it all the time too. Annie:  Remember when you were drinking all the time? Jen:  I think that people, so if you haven't listened to our Habits 101 podcast, you people don't understand how strong habits are, right? They think they just have horrible willpower and I, they just can't make good choices, et cetera, et cetera. But, habits are just like, they're like primal. They're deep in our brain and they're basically, they're practically a survival mechanism, aren't they? Jen:  Because they allow us to do things without wasting time and energy on them, right? So when you form habits, it's really important to identify those three hours. Like, and he said in this can apply to anything, right? So for Annie, her, she was putting her kids to bed and then her brain would like light up and go time for a drink. But sometimes that is time for a chocolate bar or time for some TV. Like it just, and you just, you go through the motions of life because are we just, our brain has so many habits running on repeat and in order to change them, you have to identify them and identify what your reminder is, what your routine is, what the reward is, and then try and transition to a different habit that you'd like to replace it with as Annie did. Jen:  But yeah, so it's not nothing to do with you personally, you know, and your willpower. It's important to acknowledge. I think that this is like, you know, I used to close my kid's door, but them to bed close the door. I'd be walking down the hall and I would start salivating. Like it was like my brain was just like "snack time." Like I wouldn't be hungry, but it just was a deep routine for me to snack at night and so I would just go straight to the kitchen and get some food. Lauren:  So very timely. Last night I watched The Office episode where Jim does that with the Altoid with white with the noise in his computer Annie:  Like Pavlov's dog. Lauren:  Yup. Annie:  Same thing, same, same. The other kind of element that also some plays into why you might be drinking and also habits is environment plays a strong strong element and a strong role into drinking. And when I say environment, it could be like your physical location. It could be the people you're spending time with. It could be the time of year, it could be like a restaurant, like where you always, it triggers these same sorts of behaviors. For me in the particular case of putting Blair to bed, part of the environment was that we just always had wine on hand and in fact, we would buy boxed wine because we thought that that was like an easier way to serve us wine and save money in the long run. We'd get more use out of it. We wouldn't let it go bad. What ended up happening was it was just like wine on tap all this time and that element of our environment made it just a little too easy to pour wine all the time or a half a glass of wine and then another half a glass of wine. Annie:  So a simple swap was we just started buying bottles of wine and a bottle of wine for my husband and I is about two glasses each when it's gone, it's gone and trained. Traci Mann actually talked about this in our podcast with her about the small obstacle, like make something, put it in a position, make a small obstacle to whatever you're trying to do. So it's a little bit difficult or a little bit more difficult than it would be otherwise. In my case, the wine was just too accessible. So making it less accessible made the habit harder to implement. Lauren:  Yeah. I think a key when you're thinking about environment in the habit context is to think about, if you are trying to change a habit that you don't want to be doing, just make it a little bit harder to engage in that behavior. And if you are trying to create a new, healthier habit, you want to make it as easy as possible to engage in that behavior. Jen:  So I keep, I don't actually keep wiring in the house as much anymore and, but when I do have one in the house, I have it in a high cupboard. Same as I keep our treats in a high cupboard, but I have my tea in a low eye level cupboard. And because the habit I want to have is when I'm feeling like something in the evening, I just make myself some te, and so yeah, I just keep the tea really accessible right there. Yeah. So the other thing I wanted to mention around environment is just sort of on a grander scale is Canada used to not have alcohol in, like, grocery stores and places. It was really only accessible. You'd have to go to a liquor store, like a special store that only served alcohol. And when I moved to New Zealand in 2010, New Zealand has alcohol in their grocery stores. Jen:  And I walked, I remember into a grocery store and seeing an aisle of wine and being like, "What?" and just from there, it was just so easy to buy. And then they have like their bargain bin wine that was like $6 a bottle. And so that's another time in my life. I remember when my consumption increased because it was just so accessible to me. Suddenly it wasn't like you have to make a special trip to a special store to get alcohol. Anyways, things have changed in Canada and it's now, now you can get alcohol in many grocery stores, which I know isn't kind of new for us. I know it's not new for you guys. I think when I go to you, you can get it in the gas station, it's just like, you know. And so it's just recognizing that, and we talked about this with Traci Mann, I think it was Traci Mann. Yeah, we talked about this with Dr Mann as well around treats, right? Like you can go to staples or an office depot and there's chocolate bars at the checkout. They're like, you start noticing that all of these foods that people actually struggle with moderating, they're sort of, they're in our environment everywhere, right? Like you don't go to Office Depot and have apples and oranges at the checkout, right? You have, you know, these processed foods. I don't want to demonize any foods, so I don't want anyone to thinking that's what I'm doing. But you know, it's chocolate bars and bags of chips and you know, things that keep for a long time. But so alcohol is kind of the same thing. I think if you are struggling with your alcohol intake, it's just something to take note of. Jen:  Like, "Oh, like it's at the gas stations. It's at the grocery stores? It's for-" Yesterday when I was, we were messaging about this, the three of us, but my kids were at their ski and snowboard lessons yesterday. So we were up on the mountain and I sat down to do some work at the lodge and there's a bar right there. And I was like, "Oh, I should get a glass of wine while I'm working." But it was just that. Then I actually just did that pause as we discussed in the Traci Mann episode. And it was like, "No, you know what, I'm good with the coffee." But I just noticed that all around me there's people coming in from skiing and they're sitting there having a beer and yeah, it was just there and I realized, you know, it was just, it was just, it was just there. Right. And I was going to have some just cause it was there and I just took that second to pause and I was like, "Nah. Yeah." Annie:  That's was exactly my experience with wine in the home. I mean, and you're right, you can get wine in the gas station, at least in Iowa. I think it's different from state to state, who can sell alcohol where and at what times, but- Lauren:  You can get alcohol everywhere in Michigan all the time. Jen:  The other thing that just floored me was when we moved to Australia, you could, like, get in the movie theaters, I was like "What?" And then it's this novelty, right? You just, you want to get it. But now in Canada it is also available in, things sure have changed in the last decade here in Canada. But you can also get it at movie theaters in Canada now too. Lauren:  I remember a few years ago, it was all like a big thing that you can now buy beer at the zoo. Jen:  Oh Wow. That's crazy. So I don't know if this is good or bad, right? Like we all have to be responsible. You know, there's the personal responsibility piece, but then there's also the environment piece. And we know that, we know through, you know, there's tons of research done when you remove things from people's environments. So they've done things, you know, they've done studies in hospitals, they've done studies in big sports arenas and they've manipulated the food and the drinks that are being offered. And it significantly changes what people choose. Right? So even at a sport, I think there was a study on a sports arena where they didn't remove the soda machines, but they cut back on how many soda machines there were and they increased the water machines and suddenly consumption shifted to people drinking more water than soda. And so, I don't know if it was a terrible thing in Canada that you had to go to a liquor store to buy liquor. I don't think it was a terrible thing, but anyways, times are a-changin. Annie:  In addition to like your physical location, another element of environment, which I think I kind of mentioned beforehand, was, it can be people and it can be totally, it could be it could even be like situations like you're at your family's Christmas or your office work party and it may be like, you know, that one office work party a year. Like, you need a gin and tonic, or you need a glass of wine or whatever to make it through with whatever gusto you need. Jen:  Yeah. Annie:  And it could be people, you know, I have girlfriends that I don't drink with ever. And then I have girlfriends that we seem to, every time we seem to get together, we always have a glass of wine or whatever. Jen:  Yeah. We had a Balanced 365er talk about that recently. She was talking about how that's what her friends do. They get together and drink on the weekends. So for her to try to cut back on her alcohol consumption was very, very, very hard. Just, you know, the peer pressure I guess around it. And also like, that's what they do. So- Annie:  Yeah. Yeah. And, and you know, again, it's not necessarily that you have to do anything with it, but just creating some awareness like, "hey, this is our pattern. Every time we get together we do x, Y, Z, or every time I'm with this person, you know." And the same could be said for desserts. You know, like every time I go out to dinner with Heather, we always get a dessert or you know, for example or whatever. It's just creating awareness of how your environment affects your habit is really awesome. Jen:  And there's nothing wrong with any of it. It's more about the frequency, right? If you go out to eat every single day with Heather for lunch and you guys are sharing cake every single day for lunch, well then that might be something you examine. If you and Heather go out once a month for lunch. Are we talking about Heather Osby? Different Heather? Lauren:  Hi, Heather! Annie:  Actually, I actually don't, we do go out for lunch, but Heather just came to mind. But yes. Heather and I don't, I don't think we share a dessert though. I don't actually. Jen:  Anyways. Anyways, Heather's a fitness professional that is a good friend of Annie's in Iowa. Anyways, yeah. So it's more about the frequency. Like how often do you do this? Annie:  Are you comfortable with the frequency? If you are, great, if not, then maybe it's time to make some changes. Speaking of making some changes, I do want to, kind of move on. So if you're considering making some changes, you heard all of this and you're like, "Huh, yeah, maybe I should kind of examine my consumption." We would encourage you to gather some information on the situation before you make decisions. And step one can simply be like, take note of how much you're drinking. And as I mentioned, portion size is key here because a serving size of wine is four to five ounces. And in my house that's, like, not happening. So to really be honest about like "how much am I really drinking?" can be your step one. And that could just be like a food journal. It could be like a note in your phone, it could be a tally mark on your cover, I mean, whatever that looks like for you. Annie:  You don't have to track calories, you don't have to track macros, you don't have to do anything with that. You could just, just take note of the quantity. And then step two would be to review the data. And this is where I think a lot of women get tripped up is they, we would encourage women to look at the data as just like, "This is just information. This is just data." It doesn't mean that you're a good person or a bad person or that you are a failure or that you did really well or that you did anything bad. It's just like, like, "Let's just look at it as objectively as possible." And some questions to ask yourself when you're reviewing the data, "Am I drinking more or less than I thought? Are there patterns that we discussed earlier to your drinking? The people, the places, the days of the week?" Annie:  This is really key. Is it bringing "unwanted friends" to the party? Which that could mean binge eating, emotional drama. Like, are you fighting with friends or your spouse or are you short tempered with your kids? Are you enjoying, you know, an extra dinner after you started drinking when you're aren't hungry to begin with because as I've experienced many times, alcohol actually does suppress leptin, which is the hormone that tells your brain when you're full and it negatively affects other brain chemicals that are involved in appetite suppression. So, it's easy to see why like, "Yeah, pizza sounds great!" At 2:00 AM after a couple drinks, college Annie knows that very well, but it really is harder to read hunger and fullness cues after a few drinks. Jen:  We also don't, you know, we typically pair alcohol with higher calorie foods. It's not like, you know, it's not like you go to a party and everyone's having wine and there's veggie tray and salads on display. Like it's usually chips and candy or you know, dips and bread and that kind of thing. And so a Balance365er did recently share this as well. She was talking about how it's not actually the alcohol for her that she thinks she's over consuming. It's that she has a couple of drinks and then she eats, she just mindlessly is eating at the snack table and pretty soon she's gone through like a party size bag of Doritos. Right. And so that's sort of where it can affect your over consumption or if you have weight loss goals or that- Annie:  It can just lower inhibitions. But, I mean, really, as I noted it does make, alcohol makes it harder to read hunger and fullness cues. Jen:  Right. Yeah. Lauren:  For me, it also went beyond that, right, for like the next day, cause I would be tired and crabby and craving more, like, high fat comfort foods. Jen:  Right. So then you want, you get up and you're like, "Oh, Mcdonald's- Lauren:  McDonald's breakfast. Jen:  Yeah. Annie:  What is it about fast food the next day? That Lauren:  It's so good. Annie:  Makes you feel better. Lauren:  I don't know. Annie:  Is that just habit? I wonder if there's science behind that. Like a higher fat, higher calorie meal. Jen:  I actually don't crave fast food when I'm hungover, I crave like Booster Juice, like a smoothie, something like- Annie:  Oh, no way. Lauren:  That would never happen. Jen:  For me, that's like, hydrate. I'm just drawn to it. Lauren:  Genetics, like some genetic cause, like, that's honestly what you crave, right? And I honestly would never have that the next day. Annie:  I am honestly disgusted by your hangovers. Jen:  Who are you? Annie:  So yeah. We get, let's circle back to that in just a little bit, but when you're reviewing the data, additional consideration would be how is it affecting you physically? Is it affecting your sleep? Is it affecting your workouts? Do you generally feel good before and after you drink? Do you feel in control of your drinking? If you had to give it up for a week, how would you feel? Would you feel panicked? Would you feel calm, cool, collected about it? And then are you in choice of your drinking or is it your friends and your family controlling how much and how when, and I mean, ultimately, we want to be the ones that are in control of how much we're drinking, that we want to feel like we're in choice. We're not pressured, we don't feel obligated. We don't feel compelled to participate in consuming alcohol if that's ultimately what we don't want. So alcohol and weight loss, like can they go hand in hand? And Lauren, do you want to, do you have any thoughts right off the bat or do you want me to jump right into it? Lauren:  You can jump right in. I think what I was going to say is, probably you're going to get into it. Annie:  Yeah, because It ultimately boils down to calories, calories in, calories out. And a lot of times people might find their calorie intake increases with additional caloric drinks like alcohol, especially if you're mixing them with like Daiquiris and you know, like high calorie mixers. Jen:  Like it would be nothing for a Pina Colada to be like a 400 to 500 calorie drink. Annie:  Right? Jen:  And like a standard glass of wine I think is about 200 calories. And so, and caloric drinks don't improve or are, you know, they're not, they're not satisfying as we touched on. And so that's why it's easy to over consume them. Annie:  Right. And alcohol does have calories. It has about seven calories per gram of alcohol. So, but usually like Jen said, we're mixing them with other elements that can increase the calories. So it's not that you can't lose weight and have alcohol as part of your diet, it's more how does that intake affect your overall caloric intake over the day, over the week, over the month? And additionally, I do want to share that when alcohol is broken down, that it will burn out, your body will burn alcohol before any other calories consumed are stored, including fat or sugar. So even if you drink and consume more calories, if you drink and consume more calories than you need, you're more likely to store the fat from the wings, you ate or sugars from the monster cookies you ate because your body is getting all the energy from the alcohol. Annie:  And additionally, it's possible the alcohol temporarily inhibits lipid oxidation. So in other words, when alcohol is in your system, it's harder for your body to burn the fat that's already there. So again, with all that said, it's really an issue of calories. And looking at the chain of events, which we kind of touched on, that happens once alcohol is consumed. So if you're having two or three glasses of wine a night and then you indulge in late night snacking, you sleep poorly, then you skip your am workout cause you're tired, you feel crummy because you skipped your workout and you slept like crap. So now you're opting for higher fat, higher carb foods, and then it just sets off this chain of events that affects your entire day. So it's not just like that two or three hour window where you're consuming alcohol. It's, like, now a 24-48 hour thing. Right. Jen:  RIght. I don't have, and I don't have, for me, I don't have the luxury of time anymore. Like when I was younger to recover from being hungover. Annie:  Where you could sleep. Jen:  Yeah. Where I could lay on the couch all day. I just don't have that luxury anymore. So for me, you know, when it comes to any choices we make nutritionally or drinking alcohol or workouts, it really comes down to what is negotiable for you and what is non negotiable, right. And so I knew I wouldn't quit drinking. That wasn't, I wasn't going to just crank the wheel and quit drinking. But I, you know, when I was really honest with myself, I knew that that a lot of my alcohol consumption was actually negotiable for me. It's non negotiable for me to, you know, get together with you two and have a glass of wine. That's just something I really enjoy and I'm not going to do something crazy like cut that out. Jen:  So yeah, but my, you know, my Wednesday night making separate glass of wine, that was negotiable for me. And the more, the other thing too is that, you know, there's no bad foods but you, what we talk about people is, you know, there's kind of foods you want to have more of and then there's foods you maybe want to have less of. And that's simply because if you say you need 2000 calories per day, the more you know, whether it's chips and chocolates and alcohol that you have in a day, it crowds out those other foods that you actually want to have more of like fruits and vegetables and whole grains and lean proteins, like the things that actually support your health and feeling good. Right? And so it's sort of like making sure your ratios are right when it comes to moderation. Annie:  Right. And that goes back to the question I posed earlier. When you're reviewing the data, like okay, over the last seven days I had x amount of drinks. Did you generally feel good? Were you able to do the things that you still wanted to do? Or like we said, are you sleeping poorly? Is it affecting your sleep quality? Is it affecting your mood, is affecting your stress levels? Is it, you know, are you able to get your workouts in like you had planned, are you keeping up with all the other things that you want to do? Like it's just trade offs. It's, you know, you're saying yes to this couple glasses of wine tonight, are you saying no to anything else or vice versa? And are you okay with that? Jen:  Yeah. The other thing to note as far as weight loss, there was a Balance365er who, she really, she had been in Balance365 for several months and she really did not feel her alcohol or, or her weekend intake was a problem. Her, I should say her weekend, caloric intake, her overall, but I feel like the three of us just really kind of knew, like, when she was, she joined Balance365, this particular Balance365er had fat loss goals and you know, we troubleshoot in the group, here's what she's doing, here's her habits, here's what her week looks like, here's what her weekends look like. And I feel like we knew it was her weekends, but we just, you know, we can't really tell somebody, you can sort of guide them to making their own decisions. But she went through a season of her life that was very, very busy. She's a student, she had to cut back on drinking significantly and she went down two pants sizes, like, immediately. And even though prior to she had been, she didn't think her weekends were a problem. However, she also hadn't been willing to, like, track her alcohol intake or her food consumption on the weekends. She, I think she was just, there was a blind spot that she wasn't willing to look at it and she just wasn't willing to do, which is fine. Everybody has to go at their own pace. But that was such a wake up call for her to how high her calories were on the weekends. And again, it wasn't, she's, I'm talking about the same person I had mentioned earlier, so it actually wasn't about necessarily about the drinking was that she was eating so much on those nights when she was meeting up with friends and drinking. Jen:  So anyway, so it was a huge wake up call for her to actually how much she was consuming. And so she decided, you know, again, for her, the process of going through what's negotiable, what's not negotiable. "Can I pull back on drinking a little bit? Can I bring the veggie tray to the party instead of the chips? Like, can I use Diet Coke as my mixer instead of regular coke?" Cause you know, there's like an all or something in there too for people if they want to, you know, they don't want to quit drinking. They don't have to, there's lots of changes we can make inside of that behavior to just pull back a bit. Annie:  And it's not in our manifest or ethos to say "Just stop drinking." Like, yeah. I mean the three of us have tried to cut out a variety of things and white knuckled it for a while, but ultimately like, I want to live a life in a body where if I want a glass of wine, I can have a glass of wine and it's my choice and I can enjoy that in moderation and feel no guilt or shame, knowing it's not going to derail me from anything that I'm trying to do ultimately. You know, like that I just, that I have the tools in the toolbox to decide how much quantity and frequency alcohol gets to play in my life or how little it gets to play my life. Jen:  Yeah, totally. And everybody's situation might look a little different. I cut back on alcohol and that was totally fine for me. But you know, there's, you know, I know what wine I like and I'm a quality over quantity kind of person. So I would rather have, you know, the wine that I know I enjoy than like there's these other wines on the market that get more, advertised like skinny wine or whatever it's called. I can't remember what the brand is called but they have a low calorie wine. But it is gross. No, like I'll just pass. Right. So for me I'm like that's a non negotiable for me. But everybody's negotiables and non-negotiables are going to be different and you just have to find out what yours is. Annie:  And so that's why it doesn't make any sense for us to say, "Here are the rules. Do this, this way." Jen:  Right. Annie:  I mean, it's very person specific and as you can see that among the three of us, Jen doesn't drink at all during the week. And it's not uncommon for me to have a glass or two on Tuesdays and Thursdays when I'm not working in the evenings. And in fact, that's when I do my best Instagram writing. Lauren:  And Lauren will have six once a month- Annie:  And we're all healthy in our own right. Lauren:  Right. Annie:  Alright, well, anything to add on our alcohol podcast? Jen:  I don't think so. Annie:  Alright, this was good fun. This is fun. Next time we record something on alcohol, maybe we should do it in the evening though and we could, like, share a glass of wine. I mean, not share it. Lauren:  I was thinking that when we first started the podcast and I'm like, "Well, it's like 11 o'clock." Annie:  Yeah. But you know, if we were in Switzerland, I feel like that would be totally kosher, so you know, to each their own. Alright, thanks ladies. Good talk. Jen:  Bye. Lauren:  Bye. Annie:  This episode is brought to you by the Balance365 program. If you're ready to say goodbye to quick fixes and false promises and yes to building healthy habits and a life you're 100% in love with, then checkout Balanced365.co to learn more.

BANG! Johnny is off caffeine, J. is concerned about robots, and all you need to survive is an Altoids tin. 1809 S Orange Ave, Orlando,…

Bridgette B is a pornstar from Spain who’s passionate performances and curvaceous figure has amassed a big following online. In this episode they discuss their mutual love for Christmas, Bridgette’s obsession with Mukbang (watching other people eat online), and how a blowjob with a cinnamon Altoid can go horribly wrong.

https://bengreenfieldfitness.com/weedpodcast The recent controversial article featured on Greatist entitled "" starts like this... "It’s a typical Wednesday evening. After a long run, Andrew, who works in digital media in New York City, is following his standard post-run routine. Like most runners, he’ll quickly cool down, stretch, drink water, and maybe grab a post-workout snack. Unlike many runners, he’ll also smoke pot. The avid runner and cyclist, whose racing résumé includes the Umstead 100 Ultra, typically lights up immediately before his athletic activities and usually within an hour or two post-sweat session. Andrew isn’t alone in his habit—in fact, combining cannabis and sport has become an underground trend in distance-running culture. Ultra runners such as Avery Collins and Jen Shelton have admitted to running under the influence of marijuana. And former professional runner Chris Barnicle, a cannabis advocate living in Los Angeles, calls himself the “world’s fastest stoner” on Twitter. Pro-cannabis running groups, like Run on Grass in Denver, are dedicated to staying fit and educating others about cannabis, while online communities like Cannafit and NORML Athletics also promote cannabis' association with healthy living. And it's not just runners who are experimenting with weed. Bodybuilders may hit a bong to prevent soreness and sleep better, while action sports athletes such as mountain bikers, skiers, and snowboarders may light up on the lift to get in the zone, loosen up, or release their inhibitions. Even some athletes participating in niche sports such as skeleton, bobsledding, and ice hockey toke up." Last year, in my own article , I delved into whether THC, CBD, or other ingredients in marijuana actually enhance athletic performance on a molecular level. Then, just a few months ago, , describing a San Francisco gym called "Power Plant Fitness", where clients have the option to bring their own cannabis or order edibles, the gym’s preferred form of cannabis, while they are at the gym. A delivery service brings desired edibles to the gym within 15 minutes after clients place orders, and the gym has a designated space for those inhaling marijuana. The gym, which advertises itself as the world's first cannabis gym, touts using the drug for pain, focus and meditation. With the growing popularity of the combination of cannabis and sport, I decided it was high time to get an industry leader on the podcast to take a deep dive into whether weed really helps with exercise performance, and the current state of marijuana in the sporting industry. So my guest on this podcast is Tim Moxey, owner of Tim Moxey and botanicaSEATTLE maks some of the best tasting and, in my opinion, healthiest marijuana and hemp based edibles that exist. Take, for example, the label of one of my favorite products that they produce, a tiny Altoid sized product called "", which are infused with ginkgo leaf, siberian ginseng, indian gooseberry, echinacea root, chamomile, california poppy, cinnamon, peppermint, ginger and more. Born in the Pacific Northwest, Moxey's Mints are crafted in small batches to promote wellbeing in mind and body. Each pastille is formulated with herbal synergists tailored to elevate the cannabis experience. Moxey’s herbal allies can brighten your day with Siberian Ginseng and Gingko, lower stress and allow you to kick back with California Poppy and Camomile and restore and maintain balance in mind and body with Indian Gooseberry and Echinacea. So how did Tim come up with all these ideas that spawned an enormously successful edibles company? After studying Physics at Warwick Uni, Tim joined British investment bank Barclays de Zoete Wedd, with roles on the derivatives, risk and strategy teams before getting an MBA from Dartmouth’s Tuck School in 2001. After a stint in the Australian division of strategic management consulting firm, Bain and Company, Tim left to build specialist triathlon wetsuit company ‘blueseventy’ into the leading brand in the sport. He then went on to found ‘nuun’, a pioneering hydration company which spawned a new category in sports nutrition. In 2012 Tim was living in the U.K. when he read an article in ‘The Economist’ about Washington State voting to legalize cannabis. It had a profound effect and he was convinced that the socioeconomic benefits from a legal framework far outweighed the prohibition model. He promptly relocated to the US to build a company that would set the standard in a regulated environment. Tim currently runs botanicaSEATTLE with co-founder Chris Abbott. botanicaSEATTLE () is now the leading edibles company in the most developed legal market in the world and is committed to creating innovative micro-dose products that focus on quality and responsibility. It has created and built a portfolio of brands such as “SPOT”, “Mr Moxey’s Mints”, “BOND”, “Journeyman” and “Proper Chocolates” in addition to smokable cannabis brand, “Vashon Velvet”. During our discussion, you'll discover: -Tim's experience at the Tough Guy obstacle course in the UK, one of the world's most difficult obstacle course races...[8:44] -How Tim went from the triathlon industry running blueseventy and nuun into, of all things, cannabis...[14:15 & 20:00] -The current perception of cannabis that athletes and exercise enthusiasts have...[28:10] -Why pro athletes around the world still use weed pretty extensively, whether Tim thinks it gives any direct sports performance benefits, why Tim thinks cannabis is "banned" by organizations like USADA and WADA...[32:40] -The ratio of CBD to THC that seems to give the best effects for athletes...[41:20] -Which specific marijuana strains seem to be most beneficial for athletic performance...[47:15] -The many frustrating hoops a cannabis company has to jump through to even stay in business...[49:40] -The next big products in the industry when it comes to cannabis for athletes...[62:20] -And much more... Resources from this episode: - - - - - Show Sponsors: -Blue Apron - Create incredible home cooked meals and get your first three meals free, with free shipping! Go to . -Quip - Quip is an electric toothbrush that packs premium vibration and timer features into an ultra slim design, that's half the cost of bulkier brushes. Go to to get your first refill pack free with a Quip electric toothbrush. -Organifi - Go to Discount code BEN for 20% off your order! -Earth Runners - Go to and use code "BG10" to get 10% off your purchase. Do you have questions, thoughts or feedback for Tim or me? Leave your comments at and one of us will reply!

The gang contemplates the physics behind Altoid containers, explores a new dating app, and most definitely offends a whole bunch of people along the way. Bryan starts to see some success, Chris faces off with Destiny. 

Today I needed to just touch base with you and give you an old chestnut.   Are we moving forward? Am I grown up yet!!!!   Can you participate? Am I to needy?   This is a little recap of my podcast journey to finding me so far, with a wild over share of my sex life and my heart.   Help me on my quest! Who do YOU think I should interview next?   “What is my meal that I want to feed to the World?” - Lisa Orkin #honestlylisa    Who am I? Can you tell me?   “I digress into smelliness.” - Lisa Orkin #honestlylisa    Previously on Honestly Lisa:   070: I Married My High-School Sweetheart feat. Lee Cuellar 068: Reloaded feat. Paula Killen 066: He Ain’t Heavy He’s My Brother! feat. Haris and Mike Orkin 064: Political Activism on Speed Dial feat. Jane Edith Wilson 062: I’m Not Lazy, I’m Self Employed feat. Antonio Sacre 060: Can Hypnotherapy Save Lisa from Her Procrastination Problem? feat. Carmen Isais 058: Can You be Mediocre and Still be Successful? Sheep are Happy Too feat. Nikki Tanyika Lewis 056: Love Your Bad Thoughts, Like a Piece of Chocolate feat. Melody Park Shin 054: Doctor it Hurts When I Do This feat. Philippe Coudoux 052: Instructions for Breathing feat. Rina Jakubowicz 050: How Do You Want to Die? feat. Dr. Martha Joe Atkins 048: Who’s in Charge Here? feat. Share Ross 046: Are You There God? It’s me Lisa feat. Rabbi Jim Kaufman 044: Love Your Inner Cat Lady because She’s A Goddess feat. Renee Starr 042: A Primal Scream feat. Suzanne Whang “I drink green drinks, why can’t I find a normal man?!” -Lisa Orkin #honestlylisa    I call the story at the end, Jesus and handcuffs: What’s my Pez?   “My curiously minty vagina spoke for me.” -Lisa Orkin #honestlylisa #altoid   “Do you ever have fantasies of tying your lovers up and performing Altoid cunnilingus?” -Lisa Orkin #honestlylisa   

What does an Altoid mint, a glass of Scotch, and a Brazilian wax have in common? It’s 50 shades of wine science this week. Tim Hanni, MW, author of Why You Like The Wines You Like: Changing the way the world thinks about wine, breaks down the physiological and other reasons why some wines taste – and feel – good to some people and not others. He’s a champion for sweet wine lovers, and Tim calls B.S. on some common ideas that may just take your enjoyment of wine up a notch. This is a refreshing, feel good episode, for sure.

Lisa Orkin, tornado of talent, joins us to talk about dating and sex after "a certain age" - she is so real and down to earth-- a truly awesome woman. What a fun episode!

"Valerie Faces The Critics" - s2ep7 - Back after their holiday break, Miss Marcie & Miss Jenni are musing further on the possible inner workings of the Cherish-Berman marriage - as partially revealed in episode 7 of HBO's second season of The Comeback.  As they worry about Mickey and repeatedly cringe at Val’s poor choices dealing with Loveball this week, the hosts find relief and release in Yogi brand teas, Altoid mints, and Juan’s dick on camera.  Can you feel it coming in the air tonight?  Oh Lord. ps: ...this isn't your mother's podcast! e:  JenMarFilms@gmail.com tw:  @JenMarFilms fb:  JenMar Films 

Tumor is joined by Altoid this week while Dos is gone. The two bash Plaxico Burress, Prince Fielder, Steroids in MLB, Forrest Griffin giving up and Rookie holdouts in the NFL.

Tumor is missing on this episode so it was up to Altoid and Dos to keep on going with Barcelona and an over-heated pitcher.

The most entertaining weight loss and fitness podcast show on radio." Please click on the POD button to listen to the latest Dr. Fitness and the Fat Guy radio show podcast.   On tonight's show, Dr Fitness and the Fat Guy get the skinny about how Dr Mark Hyman, a doctor who was struggling with his own health became a leader in the emerging field of functional medicine. You might remember Dr Hyman from his New York Times Best Selling Book Ultrametabolism or from his many years as the medical director at the famed Canyon Ranch. Or from his countless appearances on TV shows like the Today show, CNN, FOX, PBS and NPR. Well big news everyone Dr Hyman has a new book that is rocketing up all the best seller lists it's called "The UltraSimple Diet" This is the book if you want to lose weight fast but don't want to damage your health. He says you can lose up to 10 pounds in a week. During our interview Dr Hyman explained how he inadvertently discovered his weight loss plan. He shares how he himself was very ill and how the same methods he know teaches helped him cure himself. He gave tips about steps you need to detox yourself and shared the 3 steps you for good nutrition. Eat food. Not too much. Mostly plants. If you just follow those 3 simple weight loss tips you'll be moving a long way to a healthier life. For more information about Dr Hyman, his functional medicine UltraWellness Center and all his great books, and dvds go to his website www.ultrawellness.com or www.drhyman.com. Next up we had the fitness expert behind the great AOL blog That'sFit the queen of Fitzness that's right it's not a typo Fitzness. Fitz is not just a  fitness expert. first she has all the credentials like her Masters degree in Exercise Science from the Fat Guy's alma mater University of Florida Go Gators. She is a true action hero. She has acted and worked as a stunt women. Now she is a kickboxing guru. She is the Director of the International Sport Kickboxing Association's Fitness Division. She was kind enough to take a break from her heavy bag and spend some time with us. Fitz shared a lot about herself and how she transformed herself from the young girl who was always riding the bench to the feared kickboxing professional who likes to mix it up in the ring. Her story is a great example of a person who may not have had the natural ability but she was willing to work hard and put in the time and effort to maximize her talents. For more information about Fitz please go to her website www.fitzness.com you can see al kinds of photo's of the hottest kickboxer out there as well as get tons of great recipes and fitness tips. Also please check out www.thatsfit.com and read more of Fitz's weight loss and fitness tips.And last but surely not least we had on another Doctor who is doing things his own way. Dr Monte Ladner. He is the host of one of iTunes most popular fitness podcasts Fitness Rocks. Fitness Rocks has the noble and ambitious goal of trying to change the health of the world by inspiring his listeners to make better choices in the food they eat and how they exercise. In addition to Dr Monte's commentary he also interviews industry experts. He has a brand new audio book called "Weight Loss: How They Did It"  which features four of his listener's weight loss stories. It is eyeopening stuff. Check it out at his website www.fitnessrocks.org You can also check out his podcast and all his shows there as well.The Doctor had some his latest installment of ...Dr Fitness' "Things You Can Do Today" To Get Rid of Your Bad Breath Tomorrow. Here are a few of Dr. Fitness' secrets about how to eliminate bad breath. Number 1, eat more citrus - it seems that the acid from Vitamin C helps get rid of bad breath - so eat a fruit. Number 2, enjoy some yogurt - it's got to be active culture though - sedentary culture just doesn't cut it. And Number 3, produce more saliva in your mouth by sucking on hard candy or a mint like say an Altoid. this seems like cheating but he said it. He had a few more tips but you'll have to listen to get them.No Kathie tonight. But you know the drill she was probably doing some important Real Savvy Moms stuff.  Real Savvy Moms is a great show for moms that is available on most Public Broadcasting Stations around the US and online. Remember Kathie is one of the top feet and legs model's out there... she is so hot she got to be a body double for Alyssa Milano a few weeks ago. Be sure to check out Kathie's website www.getkathie.com. Also check out her hosting skills on www.RealSavvyMoms.com. Remember we are now on Michigan radio station WKNW this day. They asked us to create a Dr Fitness and the Fat Guy "Wellness Minute." So now a new Wellness Minute runs on that station each day. Each Wellness Minute features the doctor and I going over 5 of his best tips on a given wellness subject like: losing weight, getting in shape, living a healthy lifestyle, etc. We're working on ways to make those tips available to all our listeners. If you have a favorite radio station that you think would benefit from our Wellness Minutes send them an email telling them about it and who knows maybe you can hear us everyday too. Also once again, I need you to please do me a favor. My nine year kid Max made his radio debut in his new show "Kid Power Radio." This is a great show for your kids. It is kind of like a kids version of David Spade's "Showbiz Show" on Comedy Central or Entertainment Tonight. Max recaps the week in entertainment and gives his take and review of what he liked and didn't like on TV, at the movies, video games, in books and in music and even restaurant reviews. Please go to his site and download the show for your kid. And if your kid sends Max an email he'll read it on the air next week. The show can be found at www.kidpowerradio.com and you can email Max at RadioStarMax at Yahoo.com. Your encouragement is greatly appreciated. Thanks!!! As always, more laughs, more info and more fun than any other health, fitness, weight loss podcast out there. Click the podcast button and check out the entire show right now. Don't forget to check out the Doctor Fitness and the Fat Guy blog at www.weightlossradio.blogspot.com for more tips about weight loss and Dr. Shafran's analysis of all things health and fitness. Also check out our website www.drfitnessandthefatguy.com to subscribe to our FREE weekly healthy living newsletter. You can also email Dr. Fitness there with your specific questions and he will personally answer each one. Promise!! Please blog about our show. Our show grows when our listeners tell their friends about us. We need your help to grow our listener base so if you enjoy Dr Fitness and the Fat guy please forward this podcast to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks