Podcasts about Bacon

It's Casual Friday on The Majority Report   On today's program:   Donald Trump is considering sending troops on the ground to seize Kharg Island in an attempt to force the opening of the Strait of Hormuz.   JD Vance asks Americans to take solace in the fact that our "allies" are suffering far more from the energy crisis we caused by our war in Iran.   Staff writer at The New Republic, Perry Bacon, Jr. joins Sam to wrap up the week's news. Check out Perry's podcast - Right Now with Perry Bacon, Jr.    Senator Chris Van Hollen (D-MD) joins the program to discuss his new proposed tax plan and the war in Iran.   In The Fun Half:   Senator Mark Warner questions Tulsi Gabbard on why Donald Trump sent her to observe the Fulton County election office raid when the president was not meant to know about the raid ahead of time.   Senator Mark Kelly asks Gabbard and CIA director Ratcliffe on their thoughts on Trump offering "unfiltered national security" briefings to his big donors.   Donald Trump holds a press conference with the Prime Minister of Japan where he jokes about pearl harbor.   Markwayne Mullin is an idiot and thanks to John Fetterman he is moving forward into the Senate to get confirmed as the new secretary of DHS.   Patrick Bet-David has really upset their audience over their cheerleading for the war in Iran.   The new head   all that and more   New Yorkers if you live in Senate District 27 which includes the neighborhoods of Lower Manhattan, including the East Village, Tribeca, Little Italy, Chinatown, Soho, and the Financial District and Greenwich Village support Yuh-Line Niou for State Senate    To connect and organize with your local ICE rapid response team visit ICERRT.com The Congress switchboard number is (202) 224-3121. You can use this number to connect with either the U.S. Senate or the House of Representatives. Follow us on TikTok here: https://www.tiktok.com/@majorityreportfm Check us out on Twitch here: https://www.twitch.tv/themajorityreport Find our Rumble stream here: https://rumble.com/user/majorityreport Check out our alt YouTube channel here: https://www.youtube.com/majorityreportlive Gift a Majority Report subscription here: https://fans.fm/majority/gift Subscribe to the AMQuickie newsletter here: https://am-quickie.ghost.io/ Join the Majority Report Discord! https://majoritydiscord.com/ Get all your MR merch at our store: https://shop.majorityreportradio.com/ Get the free Majority Report App!: https://majority.fm/app Go to https://JustCoffee.coop and use coupon code majority to get 10% off your purchase Check out today's sponsors: ZOCDOC: Go to Zocdoc.com/MAJORITY and download the Zocdoc app to sign-up for FREE and book a top-rated doctor. NUTRAFOL: Get $30 off your first box + free Croissants in every box. Go to Wildgrain.com/MAJORITY to start your subscription. SUNSET LAKE:  30% off all CBD tinctures for people and pets with code Spring26 at  SunsetLakeCBD.com  Follow the Majority Report crew on Twitter: @SamSeder @EmmaVigeland @MattLech On Instagram: @MrBryanVokey Check out Matt's show, Left Reckoning, on YouTube, and subscribe on Patreon! https://www.patreon.com/leftreckoning Check out Matt Binder's YouTube channel: https://www.youtube.com/mattbinder Subscribe to Brandon's show The Discourse on Patreon! https://www.patreon.com/ExpandTheDiscourse Check out Ava Raiza's music here! https://avaraiza.bandcamp.com

She called for help. She gave them her exact coordinates. She told them she was scared. And they still couldn't find her.On February 27th, 2024, Amanda Nenigar called 911 after crashing her car in remote desert terrain near the California-Arizona border. In the hour-long call, she sounded confused and desperate as she attempted to describe the mountainous terrain where her vehicle had gotten stuck off the highway. The dispatcher instructed her to find her location using Google Maps — and she did. She gave him her coordinates. But law enforcement ended up searching for her 30 to 40 miles away from where her body was eventually found.Her 911 call had been dispatched to California — not Arizona — where she actually was. CHP units spent roughly five hours searching before concluding efforts that afternoon. She was not located that day.A mother of two, Amanda was last seen alive on February 28th in Blythe, California. About a week later, her car was found abandoned in the rural Arizona desert south of the small town of Cibola — the back of the vehicle resting on a large boulder, deep in terrain with no paved roads. Her body was found nearly a mile and a half from her car on March 29th — over a month after she first called for help. Investigators believe she had been attempting to find shade under a tree to escape the desert heat before she died. Her clothes were found scattered along the path she had walked.Her sister, Marissa, told reporters that Amanda even provided the correct GPS coordinates and still did not receive the help she desperately needed. "She did not have to die like this," Marissa said. "If they had listened to her 911 call and written down the coordinates, again, she would still be here with us."This is a case about a system that failed. A call that went to the wrong state. A woman who did everything right — and still didn't make it home.The Operator walks you through the full timeline, the 911 call itself, the search that ended too soon, and the family's fight for answers. "This is really scary," Amanda told the dispatcher. She had no idea how right she was.And because The Ope believes you should never leave an episode without at least one reason to smile...Happy Ending

Mariann Sullivan is in her feelings — and honestly, same. This week on Rising Anxieties, she unpacks the emotional rollercoaster of the Ridglan beagle rescue, where activists risked arrest to free dogs from a Wisconsin testing facility, and then pivots to the slower-motion disasters unfolding in legislatures and regulatory agencies across the country. Ridglan Farms rescue – 22 beagles freed, 8…

No prep, no rehearsal, Wes tries to impress Iris with his Six Degrees of Kevin Bacon, minus the Bacon. Mmmmmm bacon. Thanks for listening!   @orwhatevermovies 818-835-0473 orwhatevermovies@gmail.com www.orwhatevermovies.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The Arnold Classic was last weekend, which is one of the most prestigious stages in strength sports each year. How did it go? Join Coach Justin, Coach Amanda, and Coach Emily as they recap the 2026 Arnold Sports Expo, covering bodybuilding, strongman, and the overall event atmosphere. They analyze competitors, event choices, and the evolving landscape of strength sports, offering insights for enthusiasts and athletes alike. How is the landscape looking? How long can Mitch Hooper Continue? What do we see for the future? Give it a listen here or wherever you get your podcasts! Just look up Bacon, Bibles, and Barbells! Enjoy the episode!

Episode: 1538 In which the various centuries show their faces.  Today, we ask what a century looks like.

This week on The Nerd Chat:-DaddyDWALLY Xbox rant-New details on Xbox Helix from Xbox and AMD-Bacon's rant on Xbox Helix-Xbox ends the “This Is an Xbox” ad campaign-IGN Flashback review of ScreamPlus shoutouts, what we've been playing or watching, and the best food we had this week.0:00 Hello and welcome to the show3:35 DaddyDWALLY Xbox rant14:25 Xbox Helix new details from Xbox and AMD29:25 Bacon's rant on Xbox Helix45:10 Xbox stops “This Is an Xbox” ad campaign53:20 IGN Flashback review of Scream59:30 What have we been playing or watching?1:18:00 The best food we had this week1:24:20 DWALLY asks Joe from PS Trophy Room for an apology1:30:35 Closing and end of showGaming. Food. The Good Old Days.Streaming Thursday nights. New episodes posted Fridays.#SeeYouOnlineFollow us everywhere: @TheNerdChatAll links: https://linktr.ee/thenerdchat#Xbox #PlayStation #ProjectHelix #GamingPodcast #SeeYouOnline

This week on the breakfast show, we discussed the things you weren't allowed as kids, your trust issues, and the times that you ended up at the wrong location...Plus, there's more "is it weird that" tales, and our redacted button gets used A LOT on "It happened, but we'll never speak about it".

BEEF: I've been saying for a few weeks now it would not be a bad idea to keep well ahead of your needs. I'm doubling down on this as the reduced production we've seen this year is impacting product availability and pricing. Inventories will be tighter still with reduced production and increasing demand. Last week's harvest was 521k head, running a full 10% behind last year's reduced production. Markets are responding hard to this tight inventory, everything, I mean everything is moving higher. Led by middle meats, ribeyes, tenderloins, and strip loins, but all cuts are seeing increases. I've seen a couple analysts have the opinion this surge will scare off consumers and turn back down. I hope they are right and I'm wrong, but right now all I see in increases and strong demand. I'd buy now, waiting will cost you money.Chicken will be the alternate protein of choice for consumers moving from higher priced beef. Wings are lower a third week, I don't see this lasting much longer while boneless skinless randoms and tenders are moving higher. I do expect chicken increases to continue. Proudction is running about 2% ahead of last year and demand is keeping the product moving.On the Avian Flu front, another difficult week, 20 new cases reported affect 3.5 million birds, mostly egg layers. The northern migration is in full swing now, I do hope we get some relief soonSoy and canola have another strong week moving higher. Its been so long since we've seen a bull market in soy oil but demand and moving product to biofuels has spurred this market higher. Not so for corn and wheat continuing to trade sideways.Pork bellies leveled off at $153 same as last week. Bacon prices will be moving up but hopefully we get a few weeks breather. Loins, butts, ribs, all still a good value. Pork continues to be a great protein value.The dairy market went on a tear last week, giving back almost all the gains this week. As of Thursday's CME close, butter is down 16, barrel and block are both down 2. We'll see what next week brings.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Join Annika Haney, a college senior, as we talk about practicing hospitality in the middle of college life — from crêpe nights and roommate dinners that build community to birthday celebrations that make people feel loved. She shares practical ways to host on a budget and a busy schedule, living out her house motto: live with people, not just alongside them. Annika also offers favorite recipes, helpful hosting tips, a must-read book, and online tools that make cooking and gathering easier for any cook, young or old. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

S4 Capital has announced a revolutionary new pricing model that will transform how agencies charge for their services: instead of billable hours, they’re moving to… subscriptions. Fixed monthly fees. Annual contracts that auto-renew. All costs absorbed into the price rather than passed through as variables. You know, retainers. The pricing model most independent agencies have used for decades. In this episode (somewhat abbreviated due to Gini’s technical difficulties), Chip and Gini dissect the holding company’s “brilliant innovation” with the appropriate level of sarcasm, then pivot to the more interesting question buried in the announcement: how should agencies price around AI? The conversation moves from eye-rolling at repackaged retainer models to wrestling with legitimate uncertainty about how AI costs will evolve and what that means for agency pricing strategies. Chip points out that we only know what AI costs today, and it’s likely those costs will rise as platforms realize they’re replacing expensive labor and can charge accordingly. This creates a pricing puzzle—do you transparently pass through AI costs, absorb them into your general cost of doing business, or find some middle ground? Gini shares how she’s handling questions from college students about whether jobs will exist when they graduate, explaining that the work itself is shifting from doing to orchestrating, from creating to editing and refining AI outputs. The discussion highlights the difference between cosmetic changes (calling retainers “subscriptions”) and substantive challenges (figuring out sustainable pricing as AI capabilities and costs both increase). They land on the principle that AI costs should be factored into your total cost of doing business rather than line-itemized separately, giving you flexibility to adapt as the landscape shifts without locking yourself into specific cost structures that may not hold. The subtext throughout is that holding companies remain out of touch with how most agencies actually operate, still discovering “innovations” that the rest of the industry implemented years ago. Key takeaways Chip Griffin: “We only know what AI costs us today. As AI becomes more and more of a labor replacement, the vendors understand that the value that they’re creating for you is going up. Just as you want to charge your clients more because you’re providing more value, they want to charge you more because they’re providing you more value.” Gini Dietrich: “The job that I had when I graduated from college is not the job that you’ll have when you graduate from college. Those things are going to be done by AI. What you are going to be doing is sort of orchestrating your orchestra of AI bots.” Chip Griffin: “AI has come a long way in the last year. It doesn’t mean that everything that it does should be immediately blasted out to the universe. Sometimes the tone isn’t quite right, or maybe it misses the point slightly because you didn’t give it enough information to begin with.” Gini Dietrich: “Just like you would absorb an employee’s salary into your hourly rates or retainers or however you’re doing your pricing, that same thing. The AI needs to be absorbed into that.” Resources ‘The billable hour does not allow for any meaningful innovation': S4 Capital builds subscription model for the AI age (Digiday article) Related Structuring retainers for long-term profitability Understanding pricing models for your agency's services 9 ways to price your agency's services Choosing the right pricing model for your agency's services View Transcript The following is a computer-generated transcript. Please listen to the audio to confirm accuracy. Chip Griffin: Hello and welcome to another episode of the Agency Leadership Podcast. I’m Chip Griffin. Gini Dietrich: And I’m Gini Dietrich. Chip Griffin: And Gini, I think I wanna subscribe to your wisdom. I don’t wanna, I don’t wanna, you know, pay you retainer or anything like that. I wanna subscribe. Gini Dietrich: Oh okay, sure. $1 million a week. Chip Griffin: $1 million a week? I don’t know. Yes. I mean, even, even for you, that might be, that might be a little bit much. Gini Dietrich: It’ll be worth it. I promise. I promise. I’ll give you some benchmarks. It’ll be, it’ll be worth it. Chip Griffin: Oh, some benchmarks. Oh, well, I mean, as long as there are some benchmarks. Gini Dietrich: Yes. Chip Griffin: That’s really, you gimme some pretty charts to show that. Absolutely. That you’re achieving those benchmarks, I assume. Gini Dietrich: Yes, absolutely. I’ll, yes, 100%. Chip Griffin: Yeah. Okay. Well, that, that should solve it. That’s, that’s good for me. If it’s good for you and so, you know. Let’s do it. Gini Dietrich: Amazing. Yay. That was easy. Chip Griffin: Yay. Gini Dietrich: No, I don’t have to work anymore. Chip Griffin: We’re gonna talk about pricing today. We’re gonna talk about how you charge for your services and it seems like we’ve talked about this a lot, but, but now we have a brilliant new idea being foisted upon us from holding company land. Gini Dietrich: Brilliant is sarcastic, by the way. Chip Griffin: Where all of the ideas come from. I mean. Holding company mind. I think every, every good idea and innovation in the agency world has come from a holding company, hasn’t it? Gini Dietrich: Yeah. I think, I think you’re right. Yep. Yes. Chip Griffin: And it’s always, it’s always very original thinking that we can expect from the holding companies. Gini Dietrich: Uhhuh. Yes. Chip Griffin: So that’s what we have to discuss today. We have the proclamation from none other, none other than S4 Capital. S4 Capital, for those of you who don’t know, is I think, didn’t they originally describe themselves as like the non holding company holding company or something like that? Gini Dietrich: They did, yes. Chip Griffin: They tried to pretend Gini Dietrich: they did Chip Griffin: That they’re not really a holding company. Gini Dietrich: Mm-hmm. Chip Griffin: They’re still a holding company folks. Gini Dietrich: Yes. Chip Griffin: And so what we are being told is that we should move away from the billable hour to a subscription model. Ugh. Now this wild innovation is something that has never been considered before, so I’m glad they’ve brought this to the table. Certainly we’ve never heard of retainers in the agency world. Gini Dietrich: No. Never. Mm-hmm. Nope. Chip Griffin: So this must be different than a retainer, correct? Gini Dietrich: Um, nope. Chip Griffin: No. Gini Dietrich: I mean, when I dug into it, it’s, it’s essentially a retainer. Essentially. Chip Griffin: So the brand new. Innovative idea from holding company land? Mm-hmm. Is that, that we should have retainers and not billable hours? Gini Dietrich: Yeah. I think the difference that they’re trying to expound, expel, expound upon, expand upon is that, it’s renewable every year, so you don’t have contracts. It’s the same amount every month. Retainer. Mm-hmm. And there was one other piece. Hang on. I, I wrote it down. One year terms, it renews every month. It’s, it’s not a fixed checklist. So eventually you get more output over time, especially if you’re allowed to use AI. And it allows you to absorb costs. So instead of you doing a pass through on expenses, it just absorbs it into that and you, you still pass it through, but it absorbs it instead of doing it one off because procurement doesn’t like variable pass through costs. Chip Griffin: Mm-hmm. Gini Dietrich: So those were the big things in the subscription model versus the hourly bill hourly model. Chip Griffin: Gosh, I, I mean, I, I really hate to break it to them, but that’s how I’ve run every one of my agency businesses for a quarter of a century. Gini Dietrich: For years. Yeah. Chip Griffin: I mean, I consider myself a relatively innovative guy, but I, I don’t, I don’t claim to have invented that, so I’m, I’m not gonna sue them for doing this. Gini Dietrich: Right. Chip Griffin: Because I came up with it first. I certainly didn’t, but I think, I think if they did a little bit of research, they would find this is actually a pretty common way Yes. To do business if you are not a holding company. Gini Dietrich: Correct. Yes. Chip Griffin: I think this is one of those circumstances where the holding companies have got their blinders on Uhhuh. They’ve, they, they drink their own Kool-Aid. They focus only on the way that they do things. And yes, holding companies do a lot of dumb stuff, particularly on the advertising side. They, they like to use billable hours. They like to do pass through expenses with dramatic markups. They like to take kickbacks from publishers and websites in order to place advertising there. Mm-hmm. They do all sorts of stuff. Mm-hmm. That I think is a really bad idea. Gini Dietrich: Mm-hmm. Chip Griffin: So I guess maybe we should be encouraged by the fact that they’re going to act in a way that’s a little bit more normal. I don’t think it’s gonna help them. I think all of the struggling that we’ve seen holding companies go through in recent years is only gonna continue because the holding company model is a bad model. Yeah. It is a broken model. Gini Dietrich: Yeah. Chip Griffin: And you, you can only put so much makeup on it and try to make it look good. It’s just not gonna happen. Gini Dietrich: It’s, I mean, I read it and my first instinct was, I think I even said to you, oh, so it’s a retainer. And then I, I dug deeper and I read the comments and I read the article and like I dug deeper and I was like, yeah, this is not, it’s not anything that, to your point, that those of us who have run, been running agencies for years, granted not gigantic ones, but those of us who have been doing it, that’s, that’s how I do it. I have annual contracts that renew, unless you send me a letter saying we’re done. We have a monthly retainer, we have a, you know, we, there is work that compounds over time because we get smarter about your business and yeah, we’re using AI for certain things and there is some heavy lifting up front to get things started. So yeah, it compounds over time. Like all of those things are, are true. It’s called a retainer. Chip Griffin: Yeah, and look, I, I mean, I would have more respect if they said, you know, look, in order to, to meet. Where the clients are at in today’s environment, we’re simply going to rename retainers as subscriptions. I, I could respect that. And, there is a case to be made that for a swath of clients, at least, they are more receptive to the word subscription than the word retainer, especially if they’re in tech. So if that’s what this was, that would be fine. But to pretend that it is a brand new way of doing things Gini Dietrich: Yeah. Chip Griffin: Is just laughable. Yeah. Now I do think in reading the Digiday piece that there, there is an interesting tangent that is not fully encapsulated in this thinking, but it, it opens a door that I think is worth discussing and is worth thinking about for agency owners. Agency leaders at, at every level we’re talking, holding companies or a, you know, a solo shop, and that is how you price around AI. Mm-hmm. And I think that there is currently a strong mindset that if you can do it with AI, this is from the client side, that if you can do it with AI, it ought to be cheaper. There’s a strong feeling from the agency side that if we do it with AI, we should still charge the exact same amount because it’s the value that we’re creating. As usual, I think the truth lies somewhere in the middle. Gini Dietrich: Sure. Mm-hmm. Chip Griffin: I think one of the real challenges, and it’s highlighted in the Digiday piece, is that we only know what AI costs us today. Gini Dietrich: Correct. Chip Griffin: So we need to be really careful as we’re thinking about pricing. We need to keep a close eye on it because as I’ve said before on, on this show and elsewhere, I think it is likely that the cost of AI will go up over time. Gini Dietrich: Mm-hmm. Chip Griffin: That, that we’re, right now, we are in this adoption phase where typically things are underpriced to get people hooked essentially on it. Mm-hmm. So we’ve all seen what we can do with AI, but as AI becomes more and more of a labor replacement, the vendors understand that the value that they’re creating for you is going up. Gini Dietrich: Yep. Chip Griffin: And so just as you want to charge your clients more, because you’re providing more value, they want to charge you more because they’re providing you more value. Gini Dietrich: Yep, yep. Chip Griffin: On top of that, the cost of actually doing all of this continues to go up. And yes, they’re becoming more efficient in some of the models and that sort of thing so that they can balance the quality and the cost. But, but nevertheless, it’s likely that over time the cost is gonna continue to rise. So if they’re gonna have a smaller margin, they’re gonna make up for it by fixing that margin, by charging you more. Yep. So regardless of how you get there, you are going to be charge, be paying more for AI in five years than you are today. Gini Dietrich: Absolutely. Chip Griffin: So, so you do need to be thinking about how you are structuring AI and in particular the Digiday piece put out there, the, the thought of are you transparent about what the AI costs are or do you just consider that part of your cost of doing business? And I, I think this is, there is a lot of room for meaty conversations in the, the coming months and years trying to figure out how to tackle this most appropriately. Gini Dietrich: It’s funny you say that because I’ve been doing a lot of speaking virtually to juniors and seniors in colleges, in college classes. And one of the question that continues to come up is, and I think it’s really interesting that they’re talking about this at school, which is smart, but it continues to come up, is, is there a job for me when I graduate from college? And my answer has been the job that I had when I graduated from college is not the job that you’ll have when you graduate from college. Like, you’re not gonna stand at the copier and make clipbooks, you’re not going to open Bacon’s books and make media lists. You’re probably not gonna make media lists at all. You’re not gonna make clipbooks at all. You’re not going to, you probably, you may not even be pitching media. Like those things are, are going to be done by AI. What you are going to be doing is sort of orchestrating your, or conducting your orchestra of AI bots, so you have to understand how to prompt accurately, how to give it the right kinds of input so that you get the right output. How to edit its work, you know, those are the kinds of things that you have to understand. And so when you think about, to your point, what this is going to cost, it may not cost the same as a full-time employee. It may not cost the same as five full-time employees, but it’s going to cost you something, and that has to be… Just like you would absorb an employee’s salary into your, your however hourly rates or retainers or however you’re doing your pricing, that same thing. The AI needs to be absorbed into that. Chip Griffin: Yeah, and I think, I think ultimately, I mean, first of all, I would agree with you on the, the first jobs thing. If I think back to my first job, in an agency as a junior account executive, I can’t think of more than 5% of my job that I did back then that, that today Yeah. Can still be done. And, and some of it’s because of AI’s not just, you know, technology has Sure. Has improved. I mean, nobody’s standing there at the photocopier. That’s nothing to do with AI. Gini Dietrich: Yeah. Chip Griffin: But, you know, good luck finding a photocopier most of the time, even if you need one. And so, you know, those are the, the kinds of things technology has, has completely replaced a lot of what we did. And AI is just accelerating that even further. So certainly those kinds of jobs are not there. And, and I think that it’s fair to say that, that a college graduate going to work for the first time in an agency is, is really going in from a functional level at a, at about a level above where, where you and I started back in the day. And so fundamentally that means the skill sets are different, right? Because when you, when you’re that level up, you are doing more editing than creating, you are doing more guiding than doing. It doesn’t mean that you’ve gone, you know, completely all the way to being just a manager. You know, not people aren’t just gonna jump right in and just be managers. Let’s be realistic here. You do. But the, the kinds of things that you’re doing require a different skillset than what we needed going in. Because we weren’t doing a lot of editing of other people’s work. We weren’t doing a lot of guiding and checking and, and all of that kind of stuff. We had someone else who was doing that to our work. Now, now you have to know how to do that effectively and to your point. And it’s, it’s not just about the prompting. It’s understanding what you’re getting back and then how to re-prompt, how to tweak, how to get the most out of it, how to make sure that it actually makes sense, whatever’s come back. Because I mean, AI has come a long way in the last year. It doesn’t mean that everything that it does should be immediately blasted out to the universe. And that’s not just because of factual stuff. It may be just sometimes the tone isn’t quite right, or, or maybe it misses the point slightly because you didn’t give it enough information to begin with, and so you need to be able to look at it and have that level of judgment to understand when you need to apply human editing or when you need to ask the, the AI to take another stab at it or to do whatever you need to do to get the quality that the client is expecting. And I think, but it, it needs to be priced into your, your total cost of doing business, single invoice, not separate line items for all of this. Because I think to you, as soon as you start getting into, to separate line items for it, you put yourself in a difficult position to adapt as needed. And the reality is that none of us really knows what the, the innards of an agency in 24 or 36 months is gonna look like. We all have pretty good guesses, right? I mean, but, but the reality is we just don’t know for sure. And so we can’t put ourselves in a box by specifying here’s what it costs or say, Hey, we’re just gonna pass through these costs for the markup or those kinds of things. It needs to be factored into your cost of doing business. And on that note, I think we’ve provided some good food for thought and hopefully you’ll be able to think about pricing in perhaps a way that is a little more. I don’t know, rational, thoughtful, and more usable than what the holding companies are currently thinking or maybe have ever thought. But any case, I’m Chip Griffin for myself and Gini Dietrich. This has been another episode of the Agency Leadership Podcast, and it depends.

This cringy episode has: a cashier casually recommending alcohol as a life solution, my anti-nausea pill completely betraying me, and a public brain glitch where my mouth chose the absolute worst possible word. Oh, bacon becomes the only food my body will accept, I have a kitchen cry about my chaotic brain, briefly feel like a normal human again, and then immediately slice my finger open on a Fancy Feast can lid—while surrounded by actual knives. Truly a day of big feelings, bad luck, and bacon.***Email: autisticang38@gmail.comBook - Welcome to Yourself: https://a.co/d/8UroSmq Autistic Logic Mini Course: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://angela-walker-s-school.teachable.com/p/why-this-feels-right-the-hidden-logic-behind-your-choices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Adult Autism 101: angela-walker-s-school.teachable.com/p/adultautism101Public Journal series: amazon.com/author/autisticangSubstack: autisticang38.substack.comInstagram: instagram.com/autisticang38LinkedIn: linkedin.com/in/autistic-ang-87494030aQuora: adulthoodwithachanceofautism.quora.comReddit: reddit.com/r/autisticang38Threads: threads.net/@autisticang38Bluesky: https://bsky.app/profile/autisticang38.bsky.social

Dave checks in about why he's been gone, Vont stirs the pot over bacon, and more!

Dave checks in about why he's been gone, Vont stirs the pot over bacon, and more!See omnystudio.com/listener for privacy information.

Intro; Holidays, Birthdays, Feedbag, Chub Hugs, Nostalgia, What’s In Your Lunchbox?, Hey Chubs, Advice; TV and Movie Reviews, and lots of chub talk! chubsgonewild@gmail.com Subscribe in iTunes! Right Click Here To Download ChubsGW632: Binging on Bacon

What do we think of the new USDA Food Pyramid Guideline??? We lay out all our thoughts...   We have gotten lots of questions about this, so in this episode, Coach Justin, Coach Emily, and Coach Amanda analyze the new food pyramid, discussing its design, implications, and how it compares to previous guidelines. They discuss what they most appreciate, what their main issues are, and if it's a realistic and helpful way for people to eat....   Give it a listen here or wherever you get your podcasts! Just look up Bacon, Bibles, and Barbells! Enjoy the episode!            

What if the secret to true Southern comfort isn’t a dish—but a sound? Today on Small Town Soapbox, Darien dives into the sizzling, unmistakable crackle of bacon and why this iconic Southern staple deserves more respect than it gets. From its European roots to its perfected place in Southern kitchens, Darien explains why bacon outshines every other meat in versatility, flavor, and tradition. Thick‑cut, smoky, and wrapped in nostalgia, bacon isn’t just food—it’s a celebration on your plate. Follow us on Facebook and Instagram or download our app to stay connected! www.1011thepulse.com The Porch with Darien and Asa ios App Android AppSee omnystudio.com/listener for privacy information.

There's a moment many of us hit - where pushing harder stops working. In this episode of Healthy Mind, Healthy Life, guest hosted by Sana, we explore what it really means to restart and rebuild without shame or burnout—just honest clarity. This conversation is for founders, professionals, and anyone in a reset season who feels the fear of “starting over.” Phil Bacon shares how real rebuilds happen: through go/no-go moments, stripping things back to what works, and choosing safety over ego—so the next chapter is sustainable, not just impressive. About the Guest: Phil Bacon is a fractional CMO and marketing strategist, and the creator of the Potato Marketing Method. He has spent over two decades helping businesses return to fundamentals that support real growth. Episode Chapters: 00:08:06 — What “restart and rebuild” means for this episode 00:11:00 — “You've hit the wall”: the emotional truth of reset moments 00:13:52 — Cease-and-desist, redundancy, and the hard reset at Christmas 00:16:49 — 2020: lockdown, a newborn, and choosing to go all-in 00:20:15 — The studio lesson: “Strip it back” when it stops working 00:22:33 — Rebranding, saying no to 36 clients, and rebuilding sanity Key Takeaways: Treat rebuild seasons like a go/no-go checkpoint, not a personal failure. When something feels off, don't add more—go backward to where it last worked. Build Plan B, C, D while Plan A is healthy—protection reduces panic. If your business depends on you too much, fix the system—not your stamina. Saying “no” can be a growth strategy: it filters alignment and restores energy. Rebuilds work best when safety is non-negotiable—for you, your family, and your team. How to Connect With the Guest: Phil shared that the best way to connect is LinkedIn (search: Philip Bacon — “with one L”).   Want to Be a Guest on Healthy Mind, Healthy Life? Send me a direct message on PodMatch.

  Today, I am joined by The Tactical Redneck to discuss updates from the Holler Homestead: Looking for lamb births, getting rapid forward progress on the homestead, and more. Featured Event: March 14 Makin' Bacon from 10am-12pm - LivingFreeinTennessee.com Sponsor 1: DiscountMylarBags.com Sponsor 2: TheWealthsteadingPodcast.com Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift!   Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Beef production continues restrained to keep prices up and packer losses as small as possible. 516K head produced last week, same as the previous week. Heading into spring this is keeping the beef supply tight and prices supported. We have the smallest beef herd since 1951 when there were half as many people in the country. That is not turning around anytime soon. Regarding current market prices, everything is going up. Ribeyes and strip loins will be leading prices higher for the next few weeks. Grind demand is strong and prices moving up as well. Chuck had a nice few weeks of declines, that is over, rounds never lost support and continue to move higher. I do think middle meats and thin meats, flanks, skirts, sirloin flap, will all be tight and expensive, already looking at Cinco de Mayo.  We are at the start of a steady move higher, I'd advise buy sooner, rather than later, waiting will cost you money. Keep well ahead of your needs, this market is going to be expensive and tight.Poultry production continues to run about 2% ahead of last year. Demand is good, production is strong, pricing is holding up, though wings declined a second week in a row. Boneless skinless breasts and tenders… holding steady. It's a good time to menu chicken. On the Avian flu front, its ugly. 23 new cases reported in the last week affecting 4.8Millioin birds, 4 million of those birds were egg layers. I'm not feeling good about spring migration.Soy markets continue to climb. Its been so long since we've seen a bull market in soy. Soy oil and canola oil, both moving higher with good export demand and higher biofuel usage. We may see this plateau in the next couple weeks, but right now, soy is on a tear. Corn and wheat… not so much . Still trading sideways and I don't see that changing.Pork bellies continue to march higher, today's close $153 up from last week $148. I don't think we are done by any stretch. Bacon will be going up. Contrary to rest of the pork complex, plenty of inventory, prices are good. Yes, menu pork.Butter took a huge run up this week. Thru Thursday's close on the CME butter is up 24! That's a big move. Barrel and block both up 3 but butter is the big mover. We'll see if the markets hold these recent gains, but for now all signs point to a higher dairy costs.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Does bacon cause cancer? The evidence is overwhelming. A new national survey conducted for the Physicians Committee reveals that nearly half of Americans are unaware that processed meat increases colorectal cancer risk. But the real story isn't just awareness — it's prevention. In this episode of The Exam Room Podcast Chuck Carroll is joined by registered dietitian Anna Herby to explain: ✅ How eliminating processed meat can lower colorectal cancer risk ✅ Why fiber is one of the most powerful cancer-fighting nutrients ✅ The safest and healthiest alternatives to bacon, sausage, burgers, and deli meat ✅ What a "colon-protective plate" looks like ✅ How plant-based proteins support gut microbiome health ✅ Practical grocery store swaps you can make immediately Processed meats like bacon, hot dogs, and sausage are classified as Group 1 carcinogens. But replacing them with beans, lentils, tofu, tempeh, whole grains, and vegetables can significantly improve colon health and reduce inflammation. Colorectal cancer is rising in younger adults — but it's also one of the most preventable cancers. Watch now to learn how small can make a big difference.

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Ben, Woods, and Paulie are here for you on a Wednesday morning! We start the show with a little foreplay and Woodsy explains why he's in the dog house this morning, and we learn that Woods HATES the smell of bacon cooking?? Then we set the menu for today's show before the guys give some thoughts on some World Baseball Classic exhibition action, and we discuss who may have the inside track to get the 5th spot in the Padres rotation to start the season. Listen here!

This episode is hilarious—and delicious. Host Mat Zucker dives into the magical world of local farming and the global Slow Food movement with Pierre Fredrichs, co-chair of Slow Food Hudson Valley and owner of Overlook Farms in East Chatham.Recorded at the Creative Legion in Hudson, we discuss:​The Movement: How a McDonald's in Rome sparked a global mission for "good, clean, fair food for all."​Life on the Farm: Pierre's journey from private chef to tending 120 acres of pigs (including a 500-lb celebrity named Bacon!), "living sculpture" alpacas, and guinea fowl.​Eat Local: The secrets of "egg-speriment" at his farmstand, the protein power of guinea fowl eggs, and the joy of community cookbook clubs.​Farmer Life: Transitions from New Orleans to Montauk to the Valley, and the truth about a farmer's social life.Special thanks to listener Jacqui Rose for the introduction and Creative Legion for hosting.Learn more: Slow Food Hudson Valley | Overlook FarmsOther links:​Creative Legion (Hudson)​Talbott & Arding (Hudson)​Kinderhook Farmer's Market​Chatham Farmer's Market​Via Carota (NYC)​Quinnie's (Ghent)​OK Pantry (Kinderhook)​Northwind Farms (Tivoli)​Sawkill Farm (Red Hook)​Bee Hollow Farm (Kinderhook)​Liberty Farms (Ghent)​Columbia Land ConservancyNonprofits they fundraise for:​Columbia Kitchen (Hudson)​Long Table Harvest​Dutchess Outreach (Poughkeepsie)Visit Cidiot.com for more information and links.©2026 Mat Zucker Communications. Cidiot® is a registered trademark.

Si on devait traduire ce titre d'épisode en français Parisien, on dirait la mentalité sans gluten + baguette ;) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This week I caught up with Cheltenham only's current professional boxer Louis Bacon to look ahead to a significant night in his fledgling career. On March 28th at GL1 Leisure Centre in Gloucester Louis, who's 23, steps up to six rounds for the first time. He'd previously only boxed 4 round contests in the pro ranks. Louis is also moving up in weight to 168 pounds (12 stone) or super-middleweight in light of the contest having a same-day weigh-in. Louis tells us about the physical challenges of working as a landscape gardener alongside his fight camp training, the financial outlay he has had over medical checks and licensing and the brass tacks business aspect of the the fight game - including delivering tickets by hand.I found this a fascinating insight into the life of someone making their way in the early stages of pro boxing and all the factors involved.At the time of recording Louis had a cold and we talked about the discipline of sometimes stepping off the gas when the body needs to recover. I'm planning to follow Gloucester Rugby March 28th at Villa Park in the Slater Cup, but I intend to try and get back in time to watch Louis box. 

  Want to come to the Holler Homestead and learn to make bacon? Makin' Bacon is March 14th at 10 am and space is limited. Join us for a First Tuesday Coffee with John Willis of Special Operations Equipment, Nicole Sauce of The Living Free in Tennessee Podcast, and Jack Spirko of The Survival Podcast. Connect with us! SOETacticalGear.com LivingFreeinTennessee.com TheSurvivalPodcast.com

Intro; Holidays, Birthdays, Feedbag, Chub Hugs, Nostalgia, What’s In Your Lunchbox?, Hey Chubs, Advice; TV and Movie Reviews, and lots of chub talk! chubsgonewild@gmail.com Subscribe in iTunes! Right Click Here To Download ChubsGW631: Bacon Birthday Month Begins

You can never fight your way to softness. Have you ever tried to logic someone into loving you more, or debated your way to pure peace? It simply does not work. When we argue, we are rarely looking for a solution; we are looking for validation.In this high-energy episode of Bacon Bits with Master Happiness, host Marty Jalove and his fantastic guest Tiffany tackle the tricky terrain of conflict. Using a hilariously heated "Donut Debate," they dive deep into the psychology of why we fight, why logic fails in emotional storms, and how our egos often hold the door shut on true resolution.What You'll Learn:Discover how to drop the rope in any relationship tug-of-war.Learn why curiosity is your ultimate superpower to de-escalate drama.Understand what drives the massive difference between arguing to win and conversing to grow.Reframe your mindset to prioritize deep connection over simply being "right."To help you get there, Marty serves up his signature BACON framework. You will learn to Breathe to break the tension, Assess the real issue, Communicate with curiosity, Own your part of the mess, and Navigate toward a shared solution.Are you ready to stop fighting and start connecting? Hit that follow button to get your weekly serving of Bacon Bits, leave us a review, and share this episode with a friend who needs a little more peace (or a donut) today!www.MasterHappiness.comwww.WhatsYourBacon.comwww.BaconBitsRadio.com

Bonjour, listener! Comment allez-vous? On this magnifique episode of Baconsale, messieurs Joel, Kent, and Zack will be sharing their thoughts on French pop culture. We also have a, how do you say, special guest joining us here in the La Maison de Bacon. Our bonne amie Babs will assist us with our pronunciations and share some personal experiences about her time living in France. Also, we will be giving answers for such categories as Cinema Vérité (excellent films), A Voice that Brings Me Joie de Vivre, Encore for this Export, An Invention with Savoir-Faire, Bon Appétit (good food), Faux Pas Cuisine (bad food), and My Dream Bon Voyage! There will be plenty of poor attempts at French accents, but we'll try to avoid clichés as we converse about bread, cheat to find loopholes, and discover what isn't actually French.   Are you ready to press play? Oui? Then allons-y!

89: Rosicrucian American Order Part 5: The Secret Vault, Johannes Kelpius & The Founding Fathers - Rosicrucianism is a spiritual and cultural movement influenced by Esoteric Christianity and Hermeticism that arose in early modern Europe in the early 17th century after the publication of several texts announcing to the world a new secret society. Rosicrucianism is symbolized by the Rose Cross or Rosy Cross. But what is its influence on the creation of the United States of America?Joel is back with Part 5 of the Rosicrucian American Order series, and this time he traces the hidden blueprint of America itself. He begins in Virginia with Sir Francis Bacon's vision of a New Atlantis and the mystery of the alleged Bruton Vault buried beneath Williamsburg. From coded tombstones and underground tunnels to Marie Bauer Hall's explosive discoveries, Joel examines the evidence suggesting that Bacon's writings — and perhaps the true origin story of America — were hidden in plain sight. Then he shifts to Pennsylvania and William Penn's “Great Experiment,” exploring the Rosicrucian symbolism behind Philadelphia, the Blue Anchor Tavern landing, and the arrival of Johann Kelpius and the Wissahickon mystics awaiting the Revelation 12 sign. Finally, Joel connects the spiritual torch from Bacon to Franklin, Jefferson, Washington, and Paine — asking whether the American Republic was simply a political revolution… or the fulfillment of an esoteric plan centuries in the making. Was America founded for freedom alone? Or for something far more hidden?Merchandise: https://freetherabbits.myshopify.comBuy Me A Coffee: DonateFollow: Website | Instagram | X | FacebookWatch: YouTube | RumbleMusic: YouTube | Spotify | Apple Music Films: https://merkelfilms.com Email: freetherabbitspodcast@gmail.comDistributed by: merkel.mediaIntro Music:Joel Thomas – Free The RabbitsYouTube | Spotify | Apple MusicOutro Music:Joel Thomas – Imago DeiYouTube | Spotify | Apple Music

Technological breakthroughs in American cheese, the dangers of being a guy that responds to every email he gets, one last '28 winter olympics story, we're at war again, spring training still sucks, WBC coming up, some other stuff. Subscribe at Patreon.com/BattingAround to get access to bonus episodes.

This message explores the early church's dynamic growth and the challenges faced by its followers. It delves into the conflict between truth and tradition, highlighting the apostles' unwavering commitment to obeying God over human authority. The sermon also examines the titles 'Prince' and 'Savior' for Jesus, emphasizing His role as a pioneer and rescuer, and the empowerment believers receive through the Holy Spirit.

Brain Fog, Bloating, and Low Energy?  In this episode, Coach Justin, Amanda, and Emily discuss common issues like brain fog, bloat, and low energy. They explore various factors contributing to these problems, including hydration, diet, alcohol consumption, hormonal imbalances, food sensitivities, and nutritional deficiencies. The conversation emphasizes the importance of a healthy morning routine, stress management, and the role of carbohydrates in brain function. They also touch on the significance of supplements and the need for a holistic approach to health and wellness. Give it a listen here or wherever you get your podcasts! Just look up Bacon, Bibles, and Barbells! Enjoy the episode!

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?  

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?  

Send a textIn the this episode of the Hodge Pack podcast, Hodge and Misti are joined by Abilene Cooper boy's basketball coach Michael Bacon. Texas high schools playoffs, is one of the most exciting times of the year. The benefit of living in Abilene, is the having so many great playoff games in town. Who will be this year's Sam Darnold for the 2026 season. Misti shares her thoughts on Malik Willis, Coach Bacon says there will not be one. Hodge throws out a name that shocks both co-host, Deshawn Watson.Hodge exposes more reasons Dallas Cowboy fans should be even more frustrated, sad, and everything in between. The other teams in the state of Texas, have had major success, while the Cowboys stay on their own island. Misti's shares about a time as the Robert Lee mascot, she mocked the Steers most hated rival. Misti also introduces Hodge and Bacon to Punch the Monkey.James Trietley, director of broadcasting, of the Abilene Flying Bison, shares his story about getting to interview Dallas Cowboys owner Jerry Jones. Plus, James was in studio to share about the third season of the Flying Bison.Support the show

Beef is tight. Bellies are climbing. Birds are under watch. The seasonal shift may bring more than warmer weather.BEEF: Production is down 10% YTD, with last week at just 516K head. The smallest herd in 75 years keeps supply tight as spring demand builds. Strips and ribeyes look ready to lead a March run – and thin meats may feel it first.POULTRY: Production is up 2%, but hatch rates under 79% raise questions. Wings dip while breasts hold steady. Thirteen new avian flu cases hit 550K birds – just as migration ramps up.GRAINS: Soy keeps climbing on export deals and biofuel demand. Corn and wheat stay stuck. Three weeks into the rally, and now we see if it has legs.PORK: Bellies jumped to $146, nearing $150 faster than expected. Bacon will follow, and elevated pricing could stick into summer. The rest of pork remains a value, but for how long?DAIRY: Barrel up 5. Block up 6. Butter up 7. Dairy is clearly moving higher, and it doesn't look finished yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Bacon can kill you in vast number of ways.In this one, Ian and Liv revisit the first episode of Disaster Hour: THE one and only Lucy Walker Steamboat, and, of course, her devastating explosion on the Ohio River. Steam engine technology was unregulated, the engineers had no formal training, and alcohol was in the air. Surely, nothing can wrong, right? Well, it can, and don't call me "Shirley."Also, Ian holds a grudge against a former coworker. Liv reminisces on growing up with an Italian mother.

Andy Johnson is joined by CBS Golf's Shane Bacon on the latest Fried Egg Golf Podcast. They discuss Anthony Kim's comeback and his recent win at LIV Adelaide, Patrick Reed's move to a full DP World Tour schedule for 2026, and the potential changes to the PGA Tour's schedule coming next year. Visit ⁠Cobalt⁠ and use code "FRIEDEGGPOD15" for 15% off: https://cobalt-golf.com/discount/FRIEDEGGPOD?redirect=%2Fcollections%2Fdiscountable-products

Jalil Navarro is a Mexican-American Muslim convert who went from a crazy life before Islam to finding faith in one of the most unexpected journeys you'll ever hear. In this episode, he opens up about what led him to Islam, the moment he first heard the Quran and how it changed everything, and what it's really like navigating life as a Latino Muslim in America today.We get into the challenges nobody talks about — from learning Islamic purity practices with zero guidance, to surviving a tragic car accident that tested his faith to its core, to figuring out how to introduce Islam to the Latino community in a way that actually resonates. This is a raw, real, and deeply personal conversation about identity, culture, faith, and resilience in the face of severe difficulty.JOIN OUR YOUTUBE MEMBERSHIPORSupport Us @ https://www.ansaripodcast.com/ORPatreon: https://www.patreon.com/c/theansaripodcast/membershipJoin The Cosmos Club Newsletter: https://www.ansaripodcast.com/cosmos-clubAyubi CollectiveFREE 10-Part Masterclass “How to Build Your Own Multi-Billion Dollar Business”https://www.ayubi.com/ansariProvision Capital: https://www.provisioncapital.comHumaniti: https://donor.muslimi.com/page/Humaniti-emergency-Ansari00:00 Introduction03:41 Islam and Latino Culture06:56 His Journey to Islam19:26 Advertisement23:54 His First Time Hearing The Quran28:24 How He Learned Islamic Purity Practices37:19 Advertisement47:16 How to Introduce Islam to Latinos01:01:50 Advertisement01:03:38 His Tragic Car Accident01:21:13 Dealing with Difficulties as a Muslim01:30:33 Final Thoughts01:38:44 A Final Message en Español#convertstory #revert #islaminspanish #latinomuslim #latinamerica #musulmánes #mexicanmuslim #muslimpodcast #islamicpodcastListen on All Audio Platforms: https://tr.ee/JeX-ILYSyjFollow The Ansari PodcastInstagram: https://instagram.com/ansaripodcastTikTok: https://tiktok.com/@theansaripodcastTwitter/X: https://twitter.com/ansaripodcast

Stupid News 2-24-2026 6am …I'm not familiar with Canadian Law, but it sounds like entrapment …Yes, can I get a Vegetarian Burger with Bacon? …In 42 Years of doing Stupid News, Rumble has never done a story like this

Podcast DescriptionMark Bacon, Design Principal at BVH Architecture & Lecturer at UNL College of Architecture, joins host Adam Wagoner live from the 2025 AIA Conference in Keystone for a thoughtful conversation on practicing architecture in what he calls the “Generous Middle.”Drawing from his Midwestern roots and national experience, Mark reflects on the formative influences that shaped his design philosophy, from early days in McPherson, Kansas, to his education at Kansas State and professional work across the country. The two discuss Mark's keynote presentation, the importance of narrative in architectural work, and how thoughtful detailing and restraint can elevate projects even within modest budgets and overlooked regions.Mark shares insights on returning to the Midwest, teaching and practicing simultaneously, and the responsibility architects have to raise expectations within their communities. The conversation also explores BVH's evolving portfolio, the future of civic architecture, and why places often dismissed as in between are actually rich with possibility.A grounded and inspiring discussion on patience, authenticity, and the power of doing meaningful work where it matters most.Watch this episode on YouTube, and please subscribe.Listen on Apple Podcasts, Spotify, Amazon Music, Pandora, or wherever you get podcasts.This episode is sponsored byAIA Colorado: The Colorado Chapter of the American Institute of Architects and the voice of the architecture profession in Colorado.Pendula: An inspiring co working studio connecting architects and practitioners across related disciplines.Check out Adam's architecture firm, High Low Buffalo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learning Objectives:By the end of this two-part series, listeners should be able to discuss an evidence-based and expert-guided approach to RBC transfusion in critically ill children.About our Guests: Kailey Remien is a Pediatric Critical Care fellow at Nationwide Children's Hospital whose research uses data science and geospatial methods to study bronchiolitis and health equity. She leads the social determinants of health ancillary group within the international BACON 2.0 study and is passionate about improving outcomes for critically ill children.Jennifer Muszynski is a pediatric intensivist at Nationwide Children's Hospital. A leading expert in transfusion medicine, she studies how blood products interact with the immune system and influence outcomes in critically ill children. Her ongoing clinical and translational studies are aimed at using machine learning to dissect complex interactions between host immune cell function, inflammation, blood product transfusion, and clinical outcomes in children with sepsis, trauma, acute lung injury, and multiple organ dysfunction.Questions, comments or feedback? Please send us a message at this link (leave email address if you would like us to relpy) Thanks! -Alice & ZacSupport the showHow to support PedsCrit:Please complete our Listener Feedback SurveyPlease rate and review on Spotify and Apple Podcasts!Donations are appreciated @PedsCrit on Venmo , you can also support us by becoming a patron on Patreon. 100% of funds go to supporting the show. Please remember that all content during this episode is intended for educational and entertainment purposes only. It should not be used as medical advice. The views expressed during this episode by hosts and our guests are their own and do not reflect the official position of their institutions. If you have any comments, suggestions, or feedback-you can email us at pedscritpodcast@gmail.com. You can also check out our website at http://www.pedscrit.com. Thank you for listening to this episode of PedsCrit!

We just wrapped up a quick episode of The Work. We had a bit of a late start because I was finishing up at the accountant's office—dealing with that usual year-end and beginning-of-the-year paperwork.I'm really leaning into the data right now. I'm planning to fly to Vegas the second week of March to be on Dave Feldman's podcast, so I want to have a fully comprehensive lab panel and Dexa scan done before then. I want to see what my markers look like specifically in the context of my current body fat. It's wild how much an influx of food and higher body fat can swing your lipid panels; I've seen my total cholesterol hit 400 in a surplus and then drop back to 200 once I returned to baseline.I've pivoted away from the fiber experiment because the inflammation was up and I just wasn't enjoying the food. Now, I'm doing a One Meal a Day (OMAD) approach. It's a tangible way for me to keep the reins on my total consumption while still feeling completely satiated—like a "lion eating a gazelle." My routine is heavy cream in my coffee during the day, followed by one large 2,500–3,000 calorie meal in the evening. After that meal, I'll take the kids to the gym and walk laps with the stroller to keep my blood sugar stable. I'm even going to grab an over-the-counter CGM (the Lingo) to track exactly how those meals and the post-meal movement impact my levels.We spent some time talking about the "shredded year-round" trap. If you're a natural lifter and you actually want to make progress from season to season, you have to allow yourself a legitimate building phase with higher body fat. Bragging about abs year-round doesn't mean much if you have no legs, no strength, and your hormones are trashed. You've got to give yourself time in a surplus if you want to put on substantial tissue.Tough Mudder: We're heading out next Friday with a crew of 10 or 12 people. We've got a massive Airbnb booked and I'm planning a build-your-own shish kebab night for everyone.Bacon & Bullets: We're getting ready to process our pigs soon. I want to have a big team day where we roast half a pig, shoot some guns, and make some cracklings.Show Prep: We've been driving around sticking up posters at local gyms to get people registered for the upcoming show.Giveaway: Congrats to Joyce, the winner of our $6,500 Carnivore Convenience collab bundle. She's set on groceries for a long time.We've got something huge in the pipeline that we aren't ready to talk about yet, but we'll dive into that on the next one.Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagramhttps://www.instagram.com/ketogreg80/Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ

It's YOUR time to #EdUp with Karolyn Pearson, Senior Executive Vice President Operations, EducationDynamics, Matt Harris, Sr. Director of Communications, & Scott Bacon, Senior Vice President for External Affairs, Jacksonville UniversityIn this episode, recorded Live from the 2026 InsightsEDU Conference in Fort Lauderdale, Florida, February 17-19,YOUR host is ⁠⁠Dr. Joe SallustioHow does AI create feedback loops for crisis comms by writing coverage in both positive & negative light to prepare for multiple scenarios?Why use AI as thought partner to craft narratives around financial challenges when media members are using AI too?What makes strategic PR shift narrative from lazy financial challenge coverage to addressing workforce needs with Mayo Clinic & Baptist Health partnerships?Listen in to #EdUpThank YOU so much for tuning in. Join us on the next episode for YOUR time to EdUp!Connect with YOUR EdUp Team - ⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Elvin Freytes⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠& ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Dr. Joe Sallustio⁠⁠⁠⁠⁠● Join YOUR EdUp community at ⁠The EdUp Experience⁠We make education YOUR business!P.S. Want to get early, ad-free access & exclusive leadership content to help support the show? Become an #EdUp Premium Member today!

02-18-26 - Dean's Bike Impalement Story 2007 - 100yo Woman Says Bacon Is Key To Long Life 2009 - Man Wants Kidney Back In Divorce 2009 - BOSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

02-13-26 - KISS 1230s DJ Easy Dick Takes Final Calls From Listener Named Bacon And OthersSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on the HowToBBQRight Podcast, the Super Bowl was an absolute snoozer—here's our full recap and reaction (00:22). Want to take your buffalo chicken dip to the next level? Here's exactly how to make it even better (04:31). I whipped up Buffalo Bacon Chicken Ranch sliders, and they were absolutely killer (07:29)! Some of y'all shared your favorite party dip recipes in the Let's Get To Cookin' Community, and we may have to fire up a few of them ourselves (12:36). Valentine's Day is this weekend, and Malcom has a foolproof plan to make your big day delicious and stress-free (22:30). You know the Burnt Ass Chicken recipe, but we kicked it up a notch and cooked it in the air fryer for next-level flavor and crispy skin (27:18). We've seen all kinds of wild fair food creations, but a Dill Devil might be a first for us (31:27). If you're cooking pork or beef, here's the exact internal temperature you should be aiming for (33:45). We're heading to Nashville for the NWTF Convention, and Malcom couldn't be more excited (41:20)!