Podcasts about Basic

In this episode of the PFC Podcast, Colonel Stacey Shackelford discusses the critical aspects of managing abdominal trauma, particularly in battlefield settings. The conversation covers the statistics of battlefield casualties, current practices in trauma management, innovations in hemorrhage control, surgical techniques, and the challenges faced in trauma care. The discussion also emphasizes the importance of post-operative care and the need for future research in trauma medicine.Takeaways90% of casualties died before reaching a surgical hospital.Two thirds of pre-hospital deaths were from torso hemorrhage.Advanced pre-hospital care options are limited.RoboA and other techniques are being explored for hemorrhage control.Retropartennial packing is primarily for pelvic fractures.Basic skills in trauma care are essential for success.Chest tubes may play a larger role in reducing hemorrhage.Ongoing resuscitation and electrolyte management are critical post-surgery.Team dynamics are crucial in trauma surgery.More clinical exposure for medics is necessary for better outcomes.Chapters00:00 Introduction to Abdominal Trauma02:38 Understanding Battlefield Casualties05:21 Current Practices in Trauma Management08:42 Innovations in Hemorrhage Control11:21 Surgical Techniques and Decision Making14:30 Challenges in Trauma Care17:14 Post-Operative Care and Complications20:10 Future Directions in Trauma ResearchFor more content, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.prolongedfieldcare.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Consider supporting us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/ProlongedFieldCareCollective⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.lobocoffeeco.com/product-page/prolonged-field-care⁠⁠⁠

The apostle Paul speaks highly of the church at Thessalonica. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

I was very privileged to lead this one man to the Lord when I was in the Navy. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

   In this episode, we look at one of the most puzzling stories of Bayis Shani, the story of Sukkos. The possuk seems to imply that this was the first time they kept Sukkos since Yehoshua. How do we understand this?   We also look at the basic dynamics of the times of Moshiach. How does the dynamic between Israel and the other nations change? And similarly we discuss the Ingathering of the Exiles.        This week's episode is dedicated לרפואה השלימה לשרה פעשא בת יפה אסתר by her family  Nach Yomi: Join R' Wittenstein's Nach Yomi on WhatsApp. We learn a perek a day five days a week, with a nine minute shiur covering the key issues. Click here to join!  For tours, speaking engagements, or sponsorships contact us at jewishhistoryuncensored@gmail.com PRODUCED BY: CEDAR MEDIA STUDIOS  

This is a study and commentary of the Basic Text book within Narcotics Anonymous. We invite you to come along this journey with us. Please get your book, a highlighter, and a pen/pencil.

I was so proud of the success of this one man's family. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Android becomes more like iOS, another key dev leaves the Asahi Linux project, Mozilla will probably keep their Google search deal, we troll Félim with some AI bollocks, GNOME can't keep an executive director, Microsoft releases the source for an ancient BASIC implementation, friend of the show Connor is snubbed by an Irish newspaper, a... Read More

Timestamps: 0:00 tech shouldn't really smell like anything 0:11 Google admits web in "rapid decline" 1:56 Anthropic copyright settlement for $1.5B 3:09 Damaged undersea cables cause chaos 4:17 Odoo! 4:59 QUICK BITS INTRO 5:12 Neuralink wants 'telekinesis' trademark 6:09 Amazon Project Kuiper test, JetBlue deal 6:51 Microsoft releases 6502 BASIC open-source 7:36 Silksong Chinese version bad, apparently NEWS SOURCES: [https://lmg.gg/sYvNj Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 120, the boys are low energy. Nevertheless, they persist, getting into:Justin's early onset seasonal depression disorderMitch hitting the valley of the newborn stageTheir upcoming club Ryder CupThe Walker Cup and Rory's win in IrelandThe NFL, including their optimism for the Bengals and PackersAfter that, they head to the patio to talk puppet weddings and first sporting events. Thanks for listening - cheers!Have a burning question or take? Send us a text and we'll discuss it on the show! Support the showIf you'd like to support the show, you can do so here (THANK YOU!). Make sure to subscribe, rate, and review the podcast to help grow the show, subscribe to our YouTube channel, and follow the Back Nine Six Pack on social media: X (Twitter) | @back9sixpack Instagram | @back9sixpack Facebook DM @back9sixpack on Instagram or email Justin at justin@back9sixpack.com if you want to rep the Back Nine Six Pack on or off the golf course. Here's our current merch offerings, plus anything you order comes with a coozie and official B96P sticker: Patio Beers rope hat made by Imperial Hats | White w/ Navy Rope – $35 9 emblem performance hat made by Imperial Hats | White – $25 For all inquiries, please email mitch@back9sixpack.com.

Android becomes more like iOS, another key dev leaves the Asahi Linux project, Mozilla will probably keep their Google search deal, we troll Félim with some AI bollocks, GNOME can't keep an executive director, Microsoft releases the source for an ancient BASIC implementation, friend of the show Connor is snubbed by an Irish newspaper, a... Read More

Their faith had grown to the point where they really loved one another. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

-Republicans are moving those special session bills. Democrats can complain but there's nothing they can do about it- Basic humanity says you make no quarter for a cold-blooded killer. But multiple GoFundMe pages have been pulled because they were trying to raise money to help the guy who randomly stabbed a young woman on a light-rail in North Carolina.- The economy is a little shaky right now, so spend your money wisely. The internet speaks: what are the things you buy but almost never use?See omnystudio.com/listener for privacy information.

This was a good show for everyone.  It was designed to help new people get off to a great start, help the seasoned prepper realize where a few things may have slipped.  It is even be a great episode to share with people who say, “why do I need to prep, nothing ever happens here anyway”.  I mean that is the first question we answer today. The original show was titled Episode-2539- 12 Basic Prepping Questions Answered and was first published on 10-28-2019. Resources for today's show-… Find Me on Nostr Follow Me on Tik-Tok Article Explaining the GrowNostr Initiative … Continue reading →

Dr. Jason Whiting explores honesty, emotions, and relationship repair as foundational elements for building trust and connection in committed partnerships.• Honesty is universally valued but challenging to maintain consistently in relationships• Research shows people tell an average of three lies in ten minutes when first meeting someone new• Emotions strongly influence how we perceive our partners and can turn them into "enemies" rather than allies• Editing words to find truth rather than hiding it distinguishes authentic honesty from reactive "brutal honesty"• Basic self-care practices like sleep, exercise, and nutrition significantly impact relationship quality• Negotiated timeouts provide space to calm down before addressing relationship challenges• Authenticity develops through consistent choices to be reflective rather than defensive• Trust requires consistent effort to build and significant time to repair after betrayal• Small, consistent acts of commitment build trust more effectively than grand gesturesRemember that trust is something that can be grown with consistent effort, and relationships thrive when we prioritize giving them quality time and attention.Two Awesome PeopleNew Episodes Every Monday and Thursday!Listen on: Apple Podcasts SpotifyVisit our site for FREE relationship resources and regular giveaways: Strongermarriage.org Podcast.stongermarriage.org YouTube: https://www.youtube.com/@StrongerMarriageLife TikTok: https://www.tiktok.com/@strongermarriagelife Instagram: https://www.instagram.com/strongermarriagelife/ Facebook: https://www.facebook.com/strongermarriage/ Facebook Marriage Group: https://www.facebook.com/groups/770019130329579 Dr. Dave Schramm: http://drdaveschramm.com http://drdavespeaks.com Dr. Liz Hale: http://www.drlizhale.com/

This is a study and commentary of the Basic Text book within Narcotics Anonymous. We invite you to come along this journey with us. Please get your book, a highlighter, and a pen/pencil.

I love being a daily reader of the Bible. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Institutions and Public Policy for India's Sustainable Development – Perspectives on Governance, Technology, and Finance, is an edited volume in honour of Professor Vinod Vyasulu (Edited by – Sukhpal Singh, Jyotsna Jha, A. Indira and A. V. Arunkumar). The book addresses one of the most urgent challenges of our time – sustainable development. Across the globe economies are grappling with the combined pressures of climate change, inequality, and unsustainable growth. Basic needs remain unmet for large sections of the population, prompting a growing recognition that we must rethink how we define and pursue development. Sustainability is no longer a peripheral concern—it is central, complex, and evolving, requiring new approaches and frameworks. The book brings together diverse perspectives on the critical drivers of sustainable development, namely, governance through institutions, readiness through technology and accessibility to finance. While technology is often seen as a key enabler, its transformative potential depends deeply on the institutional and policy environment in which it is embedded. Institutions—formal and informal—shape development outcomes, and public policy plays a crucial role in aligning these efforts with sustainability goals. Focusing on the Indian context, the book event will have eminent panel members exploring the three interconnected themes of (1) Institutions and Development; (2) Technology and Innovation; and (3) Policy and Governance. In this episode of BIC Talks, Vinod Vyasulu, Ashwani Saith, Chiranjib Sen and Supriya Roy Chowdhury will be in conversation with Gurucharan Gollerkeri. This is an excerpt from a conversation that took place in the BIC premises in Jun 2025. Subscribe to the BIC Talks Podcast on your favorite podcast app! BIC Talks is available everywhere, including Apple Podcasts, Spotify, Google Podcasts, Castbox, Overcast, Audible, and Amazon Music.

AI's Impact on Search, Big Tech and Trump, and Microsoft's Nostalgic Open Source Release In this episode of Hashtag Trending, host Jim Love discusses the evolving role of AI in search, highlighting Google's integration of AI overviews at the top of search results and the growing use of ChatGPT and Perplexity as search engines. The episode also covers Big Tech's support for President Trump amid his base's growing hostility towards tech, including discussions from the National Conservatism Conference. Additionally, the release of Microsoft's original BASIC code from 1976 is explored, celebrating its historical significance. Finally, the episode examines the current stock market dynamics driven by major tech companies and addresses concerns about a potential AI bubble. 00:00 Introduction to AI in Search 00:24 The Evolution of AI in Search Engines 02:17 Google's AI Advancements and Challenges 04:20 Trump's Relationship with Big Tech 06:37 Microsoft's Open Source Milestone 08:01 The AI Bubble Debate 09:20 Conclusion and Sign Off

In this AI Quick Take episode, I explore the critical concept of prompt engineering. This skill is fundamental in transforming how you use AI tools like ChatGPT, Claude, and Perplexity in your professional work. Most people are using these robust AI systems like glorified search engines, but to unlock their full potential for marketing, sales enablement, and content creation, mastering prompt engineering is essential.AI systems are competent, but they need context, constraints, and clear objectives to deliver truly valuable results. In the episode, I will review the Five Layer Framework for crafting effective prompts: Define the role and contextSet specific objectivesClarify audience and use caseEstablish format and constraintsDefine success criteriaI also walk through practical examples in market research, campaign planning, and sales enablement, showing how this structured approach can save 20-30 hours of manual work while delivering superior results.Key Topics Covered:"(00:00:00) - Episode Introduction""(00:03:00) - What is Prompt Engineering?""(00:06:00) - Basic vs. Engineered Prompt Example""(00:07:00) - The Five Layer Framework""(00:11:00) - Using AI to Help Create Better Prompts""(00:12:00) - Market Research and Analysis Applications""(00:14:00) - Campaign Strategy and Planning""(00:15:00) - Sales Enablement Applications""(00:16:00) - Advanced Prompt Engineering Techniques""(00:20:00) - Common Mistakes to Avoid""(00:21:00) - Closing and Resources"For a detailed walkthrough of AI prompt engineering, ⁠check out our "How To" guide.⁠If you are interested in discussing this or any other topic, let's have a chat.  ⁠Reach out to me directly⁠ to schedule a no-obligation discussion. This isn't a sales call, but rather an opportunity to talk through your LinkedIn questions and challenges.⁠Follow me on LinkedIn⁠.Subscribe to The HealthTech Marketing Show on ⁠Spotify⁠ or watch us on ⁠YouTube⁠ for more insights into marketing, AI, ABM, buyer journeys, and beyond!Thank you to our presenting sponsors, ⁠HIMSS⁠, a leader in advancing health equity, digital innovation, and data-driven care through technology, policy, and community collaboration. And also ⁠HealthcareNOW⁠, 24/7 expert shows, interviews, and podcasts, powering healthcare leaders with innovation, policy, and strategy insights.

Tracklisting 1. Basic 96 - Club Mirage 2. Sleazy McQueen - High On A Mountain (Terry Grant Remix) 3. Tiger Stripes - All Night Long 4. Lakeshouse - Ubegrensa Harmoni (Flash Atkins & 2 Billion Beats Disco Mix) 5. Red Rack'em - Secret Banger 6. DJ T. Funk On You (Emanuel Satie Extended Remix) 7. Stephane Deschezeaux - Keep On 8, Yuksek - She's Mine 9. JKriv & Megatronic - Out Of Time 10. Oscar Pino - Let's Get Started (Instrumental) 11. Barry Can't Swim - Kimbara 12. Anané - Let Me Be Your Fantasy (Moplen Remix - Drums Tool) 13. Stephen Richards - Do It (One More Time)

Le gouvernement disposait d'autres moyens pour rendre la Basic Retirement Pension soutenable », déclare Nishal Joyram by TOPFM MAURITIUS

20250906 Basic iPhone Class Originally Broadcasted September 6, 2025, on ACB Media 5   Whether you are new to the iPhone or have used one for years, participants joined us with their questions and problems. We try to help you use your phone more effectively and efficiently.     Find out more at https://acb-community.pinecast.co

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We've been studying this week the story of the prodigal son. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

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Don and Tom dismantle the “passive bubble” trope, walk through Morningstar's active/passive scorecard (great one-year anecdotes vs brutal long-run stats), and recap the steady shift of investor dollars toward indexing. A caller tries to drag the show into politics via data independence (BLS/Fed), prompting a level-headed reminder that markets price reality over rhetoric. The TSP's revamped I Fund gets kudos for finally adding emerging markets (with a nudge to pair it with value tilts outside TSP). Two meaty segments cover long-term care: costs, weak benefits on traditional policies, when hybrids can make sense, and why many households effectively self-insure or rely on Medicaid as the backstop. Another caller asks about Die With Zero; verdict: great mindset—if your plan already covers worst-case needs. 0:05 Holiday opener, calls invite, “passive is a bubble?” setup 2:06 Is price discovery “broken” if money flows to index funds? 2:40 Active still >50% of U.S. fund assets; global passive ≈20% AUM 4:22 Morningstar barometer: 42% of active beat in 1-yr… so 58% didn't 6:36 Long-run stats: 3-yr 17.7%, 5-yr 8.2%, 10-yr 2.5%, 15–20-yr ≈~1% of active beat 8:32 Flows: from 1 in 20 dollars passive ('97) to 1 in 2 today; costs matter 10:58 Caller (Sammamish): data independence, politics, rates, inflation risk; market effects vs reality 16:19 Inbox: TSP update—I Fund now includes EM; still thin on value/small tilts 18:32 Why add small/value (incl. intl); performance pops don't change the case 22:26 Caller (LTC): traditional vs hybrid; math on premiums, caps, Medicaid backstop 26:37 Basic quote math: ~$1,900/yr at 60 for ~$150k cap; lump-sum hybrids trade-offs 29:10 Caller (Maya, Los Altos): Die With Zero—great if plan covers tail risks; most retirees can't 34:38 Caller (Americus, GA): Mutual of Omaha pitch; self-insure debate; taxes/deductions misconceptions 38:55 Wrap: how to send questions; where to get advice Learn more about your ad choices. Visit megaphone.fm/adchoices

We get an inside look this week from Paul Sage, founder and CEO of Ruckus Games. Inspired by Ultima 3, he worked his way up to lead designer of Ultima Online, to Borderlands 3 and more. Now working on a new project at Ruckus, we talk LEDs to 2600, Multima and when players outsmart you - this week! This week's episode contains mentions of suicide. Viewer discretion is advised.Episode Highlights[00:00:00] Intro: Meet Paul Sage[00:09:15] Founding Ruckus Games: Origins of the Studio and the NamePaul shares how Ruckus Games was formed, why the name was chosen, and the vision that inspired its creation.[00:15:27] Surviving in Games: Do You Really Need a Hit?A candid discussion about the brutal economics of game development, why hits matter, and whether smaller successes can still keep a studio alive.[00:17:30] From Borderlands to Ruckus: Building a Team During a PandemicPaul reflects on bringing together the original Borderlands crew, the challenges of forming a studio during COVID, and why this team made sense.[00:21:04] Growing Up in Texas: Consoles, Coding, and Falling in Love with GamesFrom playing on a Merlin to coding in BASIC, Paul's early years in Texas shaped his passion for computers, games, and Ultima Online.[00:34:50] From QA Tester to Designer: Breaking Into the IndustryThanks to a chance connection, Paul lands his first QA role — and through long nights and relentless work, makes his way onto the Ultima Online design team[00:50:26] Tabula Rasa: Hard Lessons and E3's All-Time LowPaul opens up about leading Tabula Rasa, the struggles of working with ideas he didn't believe in, and the infamous E3 moment that nearly broke the team.[00:59:37] Bethesda and Beyond: Learning Structure and Gaining ConfidenceAfter leaving Tabula Rasa, Paul joins Bethesda and ZeniMax Online, where strong processes and leadership lessons gave him the confidence to launch his own studio, Ruckus Games.[01:02:15] Borderlands 3 and Beyond: Finding Joy and Fixing a Broken IndustryPaul looks back on the success of Borderlands 3, why the industry needs change, and how Ruckus Games is built on lessons learned to create a healthier path forward.[1:09:04] Outro: Closing RemarksSupport the showThank you for listening to our podcast all about videogames and the amazing people who bring them to life!Hosted by Alexander Seropian and Aaron MarroquinFind us at www.thefourthcurtain.com Join our Patreon for early, ad-free episodes plus bonus content at https://patreon.com/FourthCurtain Come join the conversation at https://discord.gg/KWeGE4xHfeVideos available at https://www.youtube.com/@thefourthcurtainFollow us on Twitter: @fourthcurtainEdited and mastered at https://noise-floor.com Audio Editor: Bryen HensleyVideo Editor: Sarkis GrigorianProducer: Kimya TaheriArt: Paul RusselCommunity Manager: Doug ZartmanFeaturing Liberation by 505

This episode brings back our frequent guest, Kristopher Williams, of PRISM (Partnerships for Regional Invasive Species Management). Eight PRISMs exist across New York State and work to prevent or minimize the harm caused by invasive species on our environment, economy, and health and welfare of residents. PRISMs are intended to coordinate invasive species management functions including coordinating partner efforts, recruiting and training citizen volunteers, identifying and delivering education and outreach, establishing early detection monitoring networks and implementing direct eradication and control efforts. Regional partnerships with nonprofits, municipalities, conservation groups and volunteers are devised to cast the widest net for control over an enemy that recognizes no artificial borders. The Capital Region Prism ranges from the Catskills to the Adirondacks, encompassing eleven Counties and three million acres. Kris is our go-to expert about all things invasive. We previously have talked to him about invasive plants, insects and diseases. Today we asked Kris to tell us some of the success stories about his long career as an environmental advocate. Our earlier conversations with Kris have aired in episodes 23, 24 and 31, in case you want to look a little deeper into his work. The team has five core members and sixteen seasonal members on staff. Their mission is to coordinate all available resources, public and private, along with volunteers, to combat the multitude of invasive problems and organize alternatives. Their mission includes massive public lands and advisory status for privately owned properties. They act as the glue, Kris says, to hold all entities together. PRISM delivers science and educational programs for maximum impact, and always keeps in mind the different objectives of local and statewide groups. Tim asked Kris for some success stories, since we have discussed so many problems in the past. Kris listed some of the lasting beneficial effects: people achieve self-actuation by becoming aware of and seeking resolutions to invasive incursions; celebrating local impacts to inspire further efforts; there is now an exposition on invasives every two years; college-level programs are now available educating about invasives and remedies. The conversation drifted to the emotional part of treatment of invasives. Most of them got here because they were introduced for a particular feature, and then “escaped” because they were prolific and had no natural enemies. There are also “sleeper” invasives, a new designation. These are known invasives that are still being sold to the public. Unfortunately sixty-one per cent of all invasives are still being sold. There is a patchwork of states regulating and actively banning sale of certain plants. One success story Kris talks about is the Grassland Bird Trust. Washington County had a 20,000 acre trust facing the issue of dealing with invasives. A management plan was devised and a board established. Kris detailed the progress over several years as a management system was put into place and assessed for success year by year. Tim asked about what happens with much smaller efforts, and Kris described available training in IPM (integrated pest management) and land management as well as other volunteer-led controls, with consultation with PRISM staff. Basic measurements to assess success include removal, restoration, and adapting responses to predetermined thresholds. There's a lot of issues associated with invasive species management. Stay tuned for more in the next episode (Part 2). Hosts: Tim Kennelty and Jean Thomas Guest: Kristopher Williams Photo: Grassland Bird Trust Production Assistance: Linda Aydlett, Deven Connelly, Teresa Golden, Tim Kennelty, Amy Meadows, Xandra Powers, Annie Scibienski, Jean Thomas Resources

   In this week's episode, we start by revisiting the Kinos and the difficulty they pose. Is there a way to turn the Kinos into a normal davening experience? We take another look at why we try to relate to the Churban in this complicated fashion.    We look carefully at the Bayis Shani era and how to understand the narrative. How do the possukim describe the Rosh HaShana or Ezra and Nechemia? What was causing the people to cry so much?   This week's episode is dedicated לרפואה השלימה לשרה פעשא בת יפה אסתר by her family Nach Yomi: Join R' Wittenstein's Nach Yomi on WhatsApp. We learn a perek a day five days a week, with a nine minute shiur covering the key issues. Click here to join!  For tours, speaking engagements, or sponsorships contact us at jewishhistoryuncensored@gmail.com PRODUCED BY: CEDAR MEDIA STUDIOS  

Explore the hidden truths behind the New World Order, a concept that has been shrouded in secrecy and speculation for decades. In this video, we'll delve into the mysterious forces that shape our world, exposing the powerful individuals and organizations that pull the strings from behind the scenes. From secret societies to global governance, we'll unmask the architects of the New World Order and reveal their shocking agenda for humanity. Join us on a journey into the heart of the conspiracy, and discover the truth that they don't want you to know.

In this episode of Building Better Developers with AI, hosts Rob Broadhead and Michael Meloche revisit a classic topic: The Power of Clickable Demos in the Software Development Lifecycle. This time, they reframe it through the lens of demo-driven development, exploring how lightweight prototypes align teams, validate ideas, and reduce costly missteps. What is Demo-Driven Development? Demo-driven development utilizes interactive prototypes early in the lifecycle to demonstrate how an application might function before coding begins. These demos link wireframes or screens together into a simple, clickable flow. Low fidelity: Basic wireframes to test flow and logic. High fidelity: Polished UI mockups that look like production. Best practice: Begin low fidelity and add detail only as needed. “Demo-driven development gives stakeholders something to touch and test—without weeks of coding.” How Interactive Demo-Driven Development Improves Alignment Instead of static diagrams, teams can walk clients through interactive experiences that make requirements tangible. This approach helps uncover gaps, clarify assumptions, and prevent misunderstandings. Even a rough demo can save hours of rework by sparking conversations that written requirements alone often miss. Benefits for Developers, Managers, and Clients Prototypes provide value across roles: Developers: Spot design flaws early and estimate with more confidence. Product managers and designers: Validate ideas quickly and secure buy-in. Clients and end users: Interact with something realistic, making feedback far easier. “Many times, a demo exposes what was never written in requirements—but was always assumed.” Common Pitfalls to Avoid As Michael points out, demos can sometimes create false direction. Stakeholders may perceive the prototype as production-ready, prompting teams to release features that are rushed or incomplete. To prevent this: Emphasize that prototypes are exploratory. Focus on solving the problem, not polish. Avoid over-engineering features that may never be built. Using Prototypes for A/B Testing One strength of this approach is the ability to test multiple designs quickly. By creating different variations of a flow, teams can gather real feedback and compare preferences. For instance, rotating two demo versions on a website gives instant insight into which design resonates most, ensuring decisions are based on evidence rather than guesswork. Tools and Workflow for Demo-Driven Development Rob and Michael highlight practical ways to make demos effective: Start with wireframes – concentrate on flow, not design. Choose the right tools – Figma, Adobe XD, Sketch, or basic HTML/CSS. Test before presenting – nothing derails a meeting faster than broken links. Guide discussions – keep clients from getting stuck on minor details, such as colors. Keep it lean – focus on essentials that prove the concept. “Solve the problem first. Make it pretty later.” Why This Approach Still Matters Today Revisiting this topic highlights the continued value of demo-driven development. It accelerates feedback, ensures alignment, and keeps projects focused on real user needs before heavy development begins. When used wisely, it reduces risk, minimizes wasted effort, and helps teams deliver software that both functions effectively and delights users. Stay Connected: Join the Developreneur Community We invite you to join our community and share your coding journey with us. Whether you're a seasoned developer or just starting, there's always room to learn and grow together. Contact us at info@develpreneur.com with your questions, feedback, or suggestions for future episodes. Together, let's continue exploring the exciting world of software development. Additional Resources Building Out Your Application From a Demo How to Create an Effective Clickable Demo Successful Presentation Tips for Developers: Effective Demo Strategies Transform Your Projects: The Ultimate Guide to Effective User Stories The Developer Journey Videos – With Bonus Content Building Better Developers With AI Podcast Videos – With Bonus Content

Jesus was a tremendous story teller. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Join Rev. Jacob Chilton for Wednesday Night Bible Study. Tonight we start an eight week study on Basic Baptist Doctrine. We will first look at the doctrine of the Word of God. To learn more about First Baptist Church of Tallahassee, visit https://www.fbctlh.org.

The story about the prodigal is a story of spiritual warfare. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

I'm a little sad to talk about this today. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Petty Officer George “Curt” Davison (USN) and Cpl Tom Lacey Cpl Tom LaceyTom grew up on Wheaton, IL and enlisted into the Army on July 15, 1943. After completing Basic at Camp Fannin, Tom volunteered and completed Radio School (FM SCR 300s) at Camp Maxey and was then assigned Company C, 99th Infantry Division. After arriving in Liverpool Oct 1944, Tom was deployed to the ETO 3 weeks later and was trucked to the Siegfried line near Krinkelt and then battled in the Hurtgen Forest Campaign. On Dec 16, 1944, Tom was awoken to heavy barrage at the start of the Battle of the Bulge. The 99th defensive positions were overrun by several German companies after a rolling barrage. While Tom was engaged in several small arms skirmishes, air to air combat raged overhead. Tom lived through relentless artillery barrages from both the enemy and US 105s and helped evacuate one of his buddie’s (Red Netter) who had been hit. The 99th withdrew to an advantageous strategic position on the Elsenborn Ridge. Tom spent the next 3-4 days along with Sgt Baker (C Co) within foxholes on this infamous ridge, defending their position from the onslaught of German forces. The 99th assisted with a counterattack led by Shermans in the 9th Armored. Tom and his comrades in the 99th were the 1st to cross the Rhine at the bridge at Remagen in March 1944 despite being shelled by devastating 88 mm artillery fire. Tom was discharged at Ft Lewis on Feb 2, 1946. Tom leaves us with the following pearls: There is little correlation between rank and leadership, basic training is effective, the GI was not only a good soldier, but a good innovator, medics were brave, well-trained and effective, the Red Ball Express was instrumental in US victory, never hate your enemy, everyone has something good to offer to the world, you never know where the next hero will come from and pray daily to your guardian angel. Petty Officer George “Curt” Davison (USN)PO Davison (99 years old) served as an Electrician’s Mate on the Destroyer Escort U.S.S. Rudderow that travelled to nearly 30 locations in the Pacific Theatre of Operations from 1943 to 1946. The USS Rudderow participated in submarine hunter-killer patrols, escort of resupply and troop reinforcement convoys and oversaw landings of landing crafts. Curt observed the suicide attacks on US ships by enemy pilots and the impact of a severe typhoon on his ship to the extent that the deck was under water. Curt’s ship also carried some of the soldiers who had survived the Battaan Death March after their release from prison camps. Curt was honorably discharged from the Navy in the summer of 1946. Curt believes that being in the Navy was an adventure and enabled him to see many places and become good friends with many sailors throughout the US. Curt recommends that no matter what your age, that you should stay active as he has been awarded thousands of medals and holds several state, five national and one world record as a Senior Olympian.See omnystudio.com/listener for privacy information.

10:05 – 10:22 (17mins) Dr. George Despotis introduces WWII Veterans: (Continued)Petty Officer George “Curt” Davison (USN) (99 years old) served as an Electrician’s Mate on the Destroyer Escort U.S.S. Rudderow that travelled to nearly 30 locations in the Pacific Theatre of Operations from 1943 to 1946. Cpl Tom Lacey grew up on Wheaton, IL and enlisted into the Army on July 15, 1943. After completing Basic at Camp Fannin, Tom volunteered and completed Radio School (FM SCR 300s) at Camp Maxey and was then assigned Company C, 99th Infantry Division. WWII commemoration event “We’ll Meet Again” in honor of the 80th anniversary of the end of the war (V-J Day). We’ll be celebrating our WWII veterans—five of whom are expected to attend. The evening will feature an all-American fried chicken dinner from Porter’s Chicken, a fascinating talk by WWII expert Dr. George Despotis including introductions and stories about our WWII vests in attendance, and a lively 1940s-style musical tribute. Proceeds will support St. Louis Honor Flight, with additional funds raised through a raffle and silent auction benefiting the Gateway WWII Museum Foundation, founded and directed by Dr. Despotis. He was also instrumental in creating the WWII memorial in Sunset Hills 10:25 – 10:37 (17mins) Ward Clark Ward Clark: @TheGreatLander RedState.com @RedStateMonumentalMedia Malpractice: CBS Deceptively Edits Sec. Kristi Noem Interview By Ward Clark | 6:32 PM on August 31, 2025 Sometimes, the legacy media's bias is so open, so shameless, that it's jaw-dropping. It's been this way since the Nixon years, when we watched on cumbersome tube televisions (as the youngest, I was always the kid who had to get up and change the channel) as the news programs took an almost gleeful tone at President Nixon's troubles. The rise of the internet just made matters worse; while we got some balance with the rise of the alternative media, like this site, the legacy media abandoned any pretext of objectivity. 10:41 – 10:56 (15mins) Weekly: Drew Thomas Allen We call Drew-214-695-8480 @DrewThomasAllenAuthor, America's Last Stand: Will You Vote to Save or Destroy America in 2024Host of ‘The Drew Allen Show’ podcast VP of client development at Publius PR & Editor of the Publius National Post. columnistSee omnystudio.com/listener for privacy information.

9:05 – 9:22 (15mins) Weekly: Missouri State Senator - Nick Schroer @NickBSchroer 9:25 – 9:37 (12mins) Weekly Feature: “I HEARD IT ON THE X!!” 9:41 – 9:56 (15mins) Dr. George Despotis introduces WWII Veterans: Petty Officer George “Curt” Davison (USN)(99 years old) served as an Electrician’s Mate on the Destroyer Escort U.S.S. Rudderow that travelled to nearly 30 locations in the Pacific Theatre of Operations from 1943 to 1946.Cpl Tom Lacey grew up on Wheaton, IL and enlisted into the Army on July 15, 1943. After completing Basic at Camp Fannin, Tom volunteered and completed Radio School (FM SCR 300s) at Camp Maxey and was then assigned Company C, 99th Infantry Division. WWII commemoration event in honor of the 80th anniversary of the end of the war (V-J Day). We’ll be celebrating our WWII veterans—five of whom are expected to attend. The evening will feature an all-American fried chicken dinner from Porter’s Chicken, a fascinating talk by WWII expert Dr. George Despotis including introductions and stories about our WWII vests in attendance, and a lively 1940s-style musical tribute. Proceeds will support St. Louis Honor Flight, with additional funds raised through a raffle and silent auction benefiting the Gateway WWII Museum Foundation, founded and directed by Dr. Despotis. He was also instrumental in creating the WWII memorial in Sunset Hills See omnystudio.com/listener for privacy information.

This is a story about God and His children. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Your life is going along just fine, but then something changes and you feel less positive. Now what? ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

In this fascinating episode, Bryan welcomes back longtime friend and nuclear industry veteran Bill Nowicki to discuss a recently released document from DHS and NUSTL that provides new recommendations for HVAC operations during nuclear events. Bill brings over 40 years of nuclear experience, starting as a 19-year-old Navy nuclear operator (after being deemed "not ready for the grill" at Friendly's restaurant) and progressing through various roles, including lead engineer on critical control systems at nuclear facilities. Bill shares his journey from nuclear plant evaluator to leadership trainer, now working internationally to help nuclear professionals develop their skills. His current podcast, "The Nuclear Leader," continues this mission alongside his passion project, "Navigating Mental Illness: Parent Stories." Bill provides an accessible explanation of nuclear reactor operations, using the analogy that "contamination is the poop and radiation is the smell" to help listeners understand the difference between radioactive material and radiation itself. He walks through the three-barrier system in nuclear plants: fuel cladding, reactor coolant system, and containment structures. The discussion covers how fission works, the controlled chain reaction process, and what happens when these systems fail, using examples from Three Mile Island, Chernobyl, and Fukushima to illustrate different failure modes. The episode explores the current nuclear renaissance driven by AI data centers and industrial companies seeking clean baseload power. Bill explains how private industry is now directly funding nuclear projects, bypassing traditional utility structures, with companies like Microsoft and ExxonMobil investing billions in new nuclear facilities. This represents a dramatic shift from the post-Three Mile Island era when nuclear construction essentially stopped in the United States. The core discussion focuses on updated emergency guidance that reverses previous recommendations. Instead of the old "shelter in place and shut off your AC" advice, the new guidance suggests keeping HVAC systems running while eliminating outdoor air intake. This approach recognizes that modern, well-sealed buildings with high-efficiency filtration can provide better protection by maintaining positive pressure and filtering recirculated air rather than allowing uncontrolled infiltration. Bill and Bryan discuss how building characteristics dramatically affect the best response strategy. High-performance homes with tight construction, MERV 13+ filters, and controlled ventilation systems offer significant advantages, requiring only the ability to shut off outdoor air intake. Conversely, older, leaky buildings may still benefit from complete system shutdown to prevent contamination circulation. The conversation highlights how lessons learned during COVID-19 about airborne contamination and filtration directly apply to nuclear emergency preparedness, emphasizing the importance of case-by-case analysis rather than one-size-fits-all approaches. Topics Covered Nuclear industry career paths - From Navy nuclear training to civilian plant operations and leadership roles Basic nuclear physics - Fission process, chain reactions, and the difference between contamination and radiation Nuclear plant safety systems - Three-barrier containment approach and historical accident analysis Current nuclear renaissance - AI-driven power demand and private industry investment in new reactors Emergency preparedness evolution - How COVID-19 research influenced nuclear emergency HVAC guidance Building performance factors - Impact of construction quality, filtration, and ventilation design on safety HVAC system modifications - Importance of outdoor air shutoff capability and high-efficiency filtration Case-by-case response strategies - Why building characteristics determine optimal emergency procedures Podcasting journey - Early days of niche podcasting and building communities around specialized topics Leadership development - International nuclear industry training and professional development Personal stories - Navy submarine experiences and nuclear plant operational challenges   Here is the full document from the DHS: https://www.nrc.gov/docs/ML2425/ML24250A059.pdf Have a question that you want us to answer on the podcast? Submit your questions at https://www.speakpipe.com/hvacschool. Purchase your tickets or learn more about the 7th Annual HVACR Training Symposium at https://hvacrschool.com/symposium. Subscribe to our podcast on your iPhone or Android. Subscribe to our YouTube channel. Check out our handy calculators here or on the HVAC School Mobile App for Apple and Android

Peter, in his writings, talks about manifold temptations. ******* By the way, if you haven't bought a copy of my new book yet, check it out here: https://www.amazon.com/Dreams-Visions-Stories-Faith-Pastor/dp/161493536X

Basic freedoms are under threat in the Western world, as the EU's Digital Services Act and the UK's Online Safety Act raise concerns about Orwellian-style censorship—regulations that could extend across the Atlantic, impacting American citizens and businesses alike.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-highwire-with-del-bigtree--3620606/support.

In this video, we explore the reasons why gun confiscation under martial law is doomed to fail. From the sheer number of firearms in circulation to the logistical nightmare of implementing such a policy, we examine the practicality and potential consequences of such an action. With the Second Amendment at the forefront of the discussion, we delve into the historical context and legal precedents that make gun confiscation a highly unlikely and potentially disastrous scenario. Join us as we break down the reasons why gun confiscation under martial law will ultimately fail.

This week, Todd Lutsky explains why naming beneficiaries in a trust is a better path than direct naming on accounts. Todd also explains some of the biggest problems people run into when starting the estate planning process.

Goutham Rao grew up in Brooklyn, a nerd all his life. Back in the day, his Dad bought him a Commodore 64, from which he started to learn to write code in BASIC. Eventually, he attended the University of Pennsylvania to get his Masters in Computer Science. Outside of tech, he is married with 2 kids. He likes to travel, and likes to run. He used to compete in half marathons, but nowadays, he does his running as more of a mental exercise.Goutham saw that IT telemetry logs have a lot of complexity within their data. Fast forward to today, he and his co-founders noticed the way that LLMs were processing data. They thought they could build something to interpret this data, and "clone" themselves to create something that mimics issue triage.This is the creation story of Neubird.SponsorsPaddle.comSema SoftwarePropelAuthPostmanMeilisearchMailtrap.TECH Domains (https://get.tech/codestory)Linkshttps://neubird.ai/https://www.linkedin.com/in/gouthamrao/Support this podcast at — https://redcircle.com/code-story-insights-from-startup-tech-leaders/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

 The illegal trucker whose fatal U-urn on a Florida highway killed three people failed an English language test and could only identify 1 road sign, but California gave him a commercial drivers license anyway. Stunning news out of E. Palestine as an environmental scientist whose studies show far greater toxicity than the EPA reported reveals the EPA has been surveilling him, even flying a drone over his home.