Podcasts about Bittman

Iespējams, šāds nosaukums labi piestāvētu kādam mistikas seriālam vai varbūt Harija Potera sērijas romānam, taču šoreiz tas ir stāsts par vērienīgu dezinformācijas operāciju pagājušā gadsimta 60. gados, no kā var izdarīt arī dažādus secinājumus par dezinformācijas paņēmieniem kopumā un salīdzināt tos ar mūsdienām. 1964. gadā tolaik sociālistiskās Čehoslovākijas varas iestādes paziņoja, ka kāda ezera dzelmē atrasti vācu nacistu nogremdēti dokumenti, kas daudziem Rietumos varot izrādīties nepatīkams pārsteigums...  Kas patiesībā bija atrastajās kastēs? Kas organizēja šo dezinformācijas operāciju? Kādi bija tās mērķi un vai tie tika sasniegti? Un kāpēc šis stāsts ir nonācis atklātībā, atšķirībā no, iespējams, daudziem citiem līdzīgiem? Par to šajā “Atmaskots” epizodē sarunājas “Latvijas Avīzes” žurnālisti Māris Antonevičs un Viesturs Sprūde. Raidierakstā izmantoti fragmenti no BBC (L. Bittman interview 1990), filmas “Tajemstvi Čertovo jezera” (1964), DelfiTV. Mediju atbalsta fonda ieguldījums no Latvijas valsts budžeta līdzekļiem. Par ieraksta saturu atbild “Latvijas Avīze”. #SIF_MAF2024 Izmantotā mūzika: 1. Dark Secrets (DECISION) by Sascha Ende Link: https://filmmusic.io/song/246-dark-secrets-decision- License: http://creativecommons.org/licenses/by/4.0/ 2. Spy Story: The Agent by Sascha Ende Link: https://filmmusic.io/song/84-spy-story-the-agent License: http://creativecommons.org/licenses/by/4.0/ 3. Prosecution, action, trumpets by Sascha Ende Link: https://filmmusic.io/song/19-prosecution-action-trumpets License: http://creativecommons.org/licenses/by/4.0 4. Ghost Town by Rafael Krux Link: https://filmmusic.io/song/5416-ghost-town- License: http://creativecommons.org/licenses/by/4.0/

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Cooking with young kids can be a mess, but embracing this idea is the point of Mark Bittman's new cookbook. In How to Cook Everything Kids, the journalist and author makes the case that inviting young chefs into the kitchen is the best way to get them curious about food. The book is filled with child-friendly recipes for dishes like baked ziti, pizza and blueberry muffins that make use of playful ingredients, including Corn Flakes. In today's episode, Bittman joins NPR's Ayesha Rascoe at home to cook a meal with her three kids, putting his recipes to the test. Together, they prepare two chicken dishes while Bittman shares the inspiration behind the project.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

How can we get our kids cooking with us (or even FOR us) in the kitchen? Mark Bittman, longtime chef, food writer, and author of the new book HOW TO COOK EVERYTHING: KIDS, has some incredibly simple tips for bringing kids into the cooking process. Mark Bittman is the author of more than thirty books, including the How to Cook Everything series. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages. Mark, Amy, and Margaret discuss: Why this cookbook is for novice adult cooks, too The really simple ways to get picky eaters to start to branch out Why cooking with your kids is about so much more than getting dinner on the table Here's where you can find Mark:  bittmanproject.com @markbittman on social media Buy HOW TO COOK EVERYTHING - KIDS: https://bookshop.org/a/12099/9780544790322 mom friends, funny moms, parenting advice, parenting experts, parenting tips, mothers, families, parenting skills, parenting strategies, parenting styles, busy moms, self-help for moms, manage kid's behavior, teenager, tween, child development, family activities, family fun, parent child relationship, decluttering, kid-friendly, invisible workload, default parent, kids diets, kids nutrition, cooking with kids, cooking for kids, kitchen tips, cooking tips, easy weeknight dinners, easy recipes for kids, picky eaters, picky eater recipes, kids recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Chef Joey Maggiore, author of Brunch King: A Cookbook. Fun conversation, thanks for joining! A Feast for the Senses—get tickets now!Bittman with Michael BennetAmuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

Ken Cook, president and co-founder of Environmental Working Group, is widely recognized as one of the environmental community's most prominent and effective critics of establishment agriculture and U.S. farm policy. On November 2, food policy authority Michael Pollan named Cook one of “the world's 7 most powerful foodies”, along with First Lady Michelle Obama, nutritionist Marion Nestle and The New York Times' columnist Mark Bittman. On November 19, The Times' Bittman listed EWG among 25 people and organizations for whom he was thankful as Thanksgiving approached. In its 2011 roster of Washington's top lobbyists, The Hill, the newspaper of Capitol Hill, said Cook “is at the forefront of challenges to corn ethanol and subsidies for Big Agriculture, upcoming hot-button issues as Congress tackles energy matters and starts work on a new farm bill.” Cook was voted the “Ultimate Green Game Changer” in 2009 by the readers of The Huffington Post. As Arianna Huffington put it, “The EWG is an environmental superhero with a full set of digital tools in its arsenal.” Cook is a principal architect of the landmark conservation provisions of the 1985 farm bill, which for the first time attempted to shift U.S. farm policy from a narrow focus on maximum crop production to conservation of land, water, wetlands and wildlife. The legislation was the most important environmental farm policy reform of recent years, affecting more than 400 million acres of privately owned - and publicly subsidized - farmland. EWG's online database listing every farm subsidy recipient in the nation and the amount of money each receives has generated thousands of stories about America's broken farm policy. A New York Times profile of Cook said the website helped “transform the [2002] farm bill into a question about equity and whether the country's wealthiest farmers should be paid to grow commodity crops while many smaller family farms receive nothing and are going out of business.” Cook and EWG played a similarly prominent role during the crafting of the 2008 farm bill. In the 1990s, EWG's research on pesticides was a major factor in the passage of the landmark pesticide reform law, the Food Quality Protection Act. EWG was among the first organizations to draw attention to the health threat posed by the weed-killer atrazine, conducting the first extensive tests for the chemical in tap water in 29 Midwestern cities. Cook has addressed food and agriculture policy in numerous interviews, including 60 Minutes, the CBS Evening News, NBC Nightly News, the Today Show, MSNBC, CNBC, FOX Business News, CNN's Anderson Cooper 360, The New York Times, The Washington Post, Associated Press, Reuters, The Los Angeles Times and The San Francisco Chronicle. Cook testifies regularly before House and Senate committees, has briefed top Congressional staff and has met with senior Obama administration officials, including Secretary of Agriculture Thomas Vilsack and Environmental Protection Administration chief Lisa Jackson. Cook earned a B.A. in history, B.S. in agriculture and M.S. in soil science from the University of Missouri Columbia. He is a board member of The Organic Center and the Amazon Conservation Team. He is married to Deb Callahan and lives in northern California with their young son, Callahan.  Environmental Working Group:  https://www.ewg.org/ Skin Deep Database:    https://www.ewg.org/skindeep/ Tap Water Database: https://www.ewg.org/tapwater/ State of American drinking water: https://www.ewg.org/tapwater/state-of-american-drinking-water.php The 2024 Dirty Dozen: https://www.ewg.org/foodnews/dirty-dozen.php   Ken Cook's Instagram: https://www.instagram.com/kencookspodcast/and     HEADQUARTERS 1436 U St. NW, Suite 100 Washington, DC 20009 ❘ P: 202.667.6982 F: 202.232.2592 CALIFORNIA OFFICE 2201 Broadway, Suite 308 Oakland, CA 94612 ❘ P: 510.444.0973 F: 510.444.0982 MIDWEST OFFICE 103 E. 6th Street, Suite 201 Ames, IA 50010 ❘ P: 515.598.2221

Award-winning food writer and journalist Mark Bittman walks us through the evolution of his relationship with all things culinary, beginning with his upbringing on the Lower East Side of Manhattan. Bittman describes how he first started using cookbooks, the impact of global politics on his perspective, and how his mother and grandmother influenced his cooking habits.Mark Bittman is a food writer and journalist who has authored thirty books on a variety of topics. His work discusses the pleasures of food, how to prepare it, and its impact on our bodies and on the world at large. Bittman is also known for his many appearances on the Today show and for his New York Times column “The Minimalist,” which ran for 13 years. He is the editor in chief of food publication The Bittman Project.Find the episode transcript here: https://www.audible.com/ymk/episode29 Hosted on Acast. See acast.com/privacy for more information.

"How are ya?" To fans of SCTV that can mean only one thing -- Bobby Bittman is in the house. The creation of Eugene Levy, Bobby is the epitome of a certain era of comic -- very loud, very full of himself, and very Vegas. Whether as a guest on the Sammy Maudlin show, his own special, or on other shows within the SCTV universe, a Bittman appearance would guarantee lame jokes, false sincerity, and a lot of shtick. Levy played the character throughout SCTV's six seasons and a few years after that show wrapped created a faux-documentary for Cinemax called The Enigma of Bobby Bittman. So take yourself back to the era when Johnny still ruled late night tv and the Vegas shtick masters still roamed the strip and prepare yourself for the comedy magic of Bobby Bittman. As always, find extra clips below and thanks for sharing our shows! Want more Bittman? Bobby always greeted fans with his catch phrase -- well, it was really just "How are ya?" but delivered in a way you could feel the bombast on it's way. This time out Bobby cuts a library PSA though he appears to have little familiarity with the services they provide. https://youtu.be/PDHiHIKIOFs?si=GLlLaE96kbfDYnaJ Bobby's main hang on SCTV was on the Sammy Maudlin show, a parody of celebrity "love fest" talk shows. This is worth every minute of its run time -- it's the Sammy Maudlin 23rd anniversary special. You're welcome!https://youtu.be/eqsGIMHNNcI?si=UzDwgd9S-gv_ZKy3 Bobby (as played by Eugene Levy) had an ego that knew no bounds. The same could be said for John Candy's Orson Welles. Put them together in a show called The Mirthmakers and allow them to over-intellectualize about comedy and the result is SCTV magic. https://youtu.be/xA_xROmH-oc?si=d4ObQEELAhQKx3C4 Unlike SNL, SCTV often built entire shows around extended movie parodies and one of the best was Maudlin's Eleven, a razor sharp parody of the Rat Pack movie Ocean's Eleven. Painfully on point, and Bobby Bittman is right in the middle of it all. https://youtu.be/qbd25kYIiuQ?si=I5Ga1PRROENolfbt

Între povești și planuri, Dan Bittman și-a găsit echilibrul după ani de căutări. E oare solistul Holograf singur în acest moment? Vom asculta împreună destăinuiri în care ne vom regăsi, cu speranță.

Další pořad z cyklu Špioni je věnovaný dvěma mužům napevno spojených s komunistickou Státní bezpečností. Byl to její poslední šéf před zrušením a první náměstek federálního ministra vnitra Alojz Lorenc. Kvůli spoluzodpovědnosti za zákroky StB proti odpůrcům komunistického režimu byl v roce 1992 odsouzen ke čtyřletému vězení.Všechny díly podcastu Portréty můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Today we speak to Dr. Stew Bittman who is very well known for helping Chiropractors love a little more... and as we discuss in this podcast (and almost every other podcast), it is one of the most important aspects of taking care of people. Stew shares with us what we can do to be more heart-centered in our lives and in our practices.

Mark Bittman has been writing about food since 1980, and has been a leading voice in global food culture and policy for more than a generation. He has written thirty books, including the How to Cook Everything series, Food Matters, VB6 (the first popular book about part-time veganism), and, in 2021, Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, which The New York Times called “epic and engrossing.”   Bittman spent three decades at the Times, where he created “The Minimalist” – a weekly column that ran for thirteen years without interruption – and had a five-year stint as the Sunday Magazine's lead food writer. At that same time – 2010 to 2015 – he became and remained the country's first weekly opinion writer at a major publication to concentrate on food. His influence on mainstream attitudes about food and agriculture during that period is immeasurable, and he is still consulted frequently by politicians, policy-makers, academics, NGO and non-profit leaders, and others concerned about the future of food.   He continues to produce books in the How to Cook Everything series, the general cooking bible for a quarter-century, and has hosted or been featured in four television series, including the Emmy-winning Showtime series about climate change “Years of Living Dangerously” and “Spain ... On the Road Again,” with Gwyneth Paltrow. He has won countless awards for journalism, books, and television. .   Bittman was a regular on the Today show from 2005 to 2010 (and still appears occasionally, as recently as this past October), and has been a guest on countless television and radio programs. His 2007 Ted Talk, “What's wrong with what we eat,” has been viewed five million times, and he was among the opening speakers at this year's Aspen Ideas Institute, where he spoke about Community Kitchen. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health. Bittman is currently the editor-in-chief of The Bittman Project, which produces a newsletter, website, and the podcast “Food, with Mark Bittman.”   Mark lives in the Hudson Valley of New York with his partner, Kathleen Finlay, who runs the Glynwood Center for Regional Food and Farming and is the founder of Pleiades, a national network of women leaders addressing environmental and social justice. He is the founder and current leader of Community Kitchen, about which more information is forthcoming months.  On this episode, Mark joins host Mitchell Davis and discusses improving the industrial food system in America, developing a national network of non-profit restaurants, and why nutritious food is a human right. Follow Mark on Instagram @markbittman, Facebook @markbittman and Twitter @bittman For more on Mark and his work, visit:  www.markbittman.com

The next We Question and Learn program will revisit an interview with David Callahan, President of the Marcellus Shale Coalition. Then we'll hear an interview with Dr. Barry Bittman, CEO and President of the Yamaha Music and Wellness Institute and former host of a Mind, Body Wellness program that was heard on WQLN and across the country.

James Beard Award-winning food writer Mark Bittman talks about the relationship between food and critical issues like climate change, public health and social justice. “You can't fix any justice issues, environmental issues, nutritional issues without fixing food. Food is at the center of just about everything,” claims Bittman. “It's not going to happen from the top down. The push has to come from lots and lots of ordinary people. That push needs to be focused on food, but it also needs to focus on racial justice and gender equality and so on down the line,” he says. Join us for an important conversation with one of America's foremost food writers about why fixing our broken food system can help solve many other critical problems we face.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Food journalist and former New York Times dining columnist Mark Bittman said in a recent interview with The Guardian that he wants to start a chain of nonprofit restaurants and has been pitching the idea — called Community Kitchen — to potential investors. Bittman has touted the (for now) menu-free concept as an idea that would prioritize promoting regenerative agriculture, paying workers fairly, and offering food on a sliding-scale price structure over profit.While in the interview, Bittman seemed to want to change the world through this business model, and be “really disruptive, really revolutionary, really radical” to address current issues in the global food system, he is hardly the first entrepreneur to tread these waters.

Stephen Bittman, 73, of Glen Allen, VA, formerly of Binghamton, NY, passed away on Sunday, August, 6, 2023, after a brief illness. Stephen was born on January 23, 1950, in Binghamton, NY. Stephen was predeceased by his mother and father, Helen Pitler Bittman, and Edward Bittman and brother-in-law, Edward Carroll. They will always remain in our hearts. He is survived by his beloved wife and best friend, Nancy (Becker), cherished daughter Lonni (Andrew) Rosenthal and adored son, Brian (Kyla) Bittman, sister Judith Carroll, uncle Lawrence Pitler, and the lights of his life, grandchildren Brody and Tessa Rosenthal. Stephen graduated Binghamton...Article LinkSupport the show

The next We Question and Learn program will feature an interview with Karen Bilowith, President and CEO of the Erie Community Foundation. With her will be Erin Fessler, Vice President, Marketing and Community/Government Relations, talking about Erie Gives Day on August 8th. Then, we'll talk with Dr. Barry Bittman, CEO and President of the Yamaha Music and Wellness Institute and former host of a Mind, Body Wellness program that was heard on WQLN and across the country.

Food royalty Mark Bittman joins us today to talk about a career spanning from the late seventies and early eighties until now. Of course he's the author of the 1998 cookbook How To Cook Everything and the series that followed, he worked with the New York Times for 30 years including at his minimalist column, and has made America aware of the systemic problems embedded in how we eat with books like Animal, Vegetable, Junk. Today we hear a reflective side of Bittman. We'll hear about his grandparents, who settled in the U.S. after leaving Europe, how the media has changed since he joined the industry, and his take on America's food problem. Ezra --- Send in a voice message: https://podcasters.spotify.com/pod/show/newsnerds/message

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

Dr. Nona talks with Chiropractor Dr. Stew Bittman. (2:49) Stew talks about his childhood (5:35) How a seminar changed the way he approached life (13:48) Learning to speak your truth (20:50) Uniting with other chiropractors (24:02) Rapid fire questions    Website Instagram ChiroEurope   Follow Dr. Nona below! Instagram Facebook Elivate.me  

In this episode, we update you on Kara's latest adventures in New York, and we dissect the gender-swapped revival of Stephen Sondheim's "Company." Our special guest is writer, director and producer Sam Bittman, who tells us about the Third Act Project website - a collection of writing, music and musings on what it's like to realize your in the third act of life. He also lets us in on the origins of the "Five Wise Guys," video series, featuring wisdom and fun from five guys who are in their third act.  You can access it all at https://thirdactproject.com/ . As always, you can write to Keith and Kara at Fourthrowcenter@gmail.com or follow us on Instagram and Twitter at @fourthrowcenter. 

It's February of 1974 and the Special Prosecutor's Office,  the Sinister Force of Watergate, has gone to work to lay down their indictments of those accused of orchestrating the cover up of the Watergate burglary. But they also have fanned out into other areas of interest and zeroed in on targets for no other reason than for the effective leadership they have provided for the President they loathed. Here you will listen in as a Grand Juror talks about the reaction of his fellow Grand Jurors to being told they could not indict the President. Hear as the Prosecutor's develop a plan to move the evidence they have gathered, without a Defense Attorney ever being present, from the Grand Jury to the Watergate Judge, an on to the Judiciary Committee of the Congress. The Committee investigation  was then just forming and its lead staffer, John Doar,  was an old friend of the Prosecutor's second  in command, Henry Ruth. This episode also zeroes in on another potential target.  That of E. Howard Hunt's Attorney, William Bittman. An old Washington hand and protector of former President Lyndon Johnson. He had aided his client in shaking down the White House for more and more money to pay for legitimate expenses and enormous legal bills too, some of it  owed to.... William Bittman. The entire Special Prosecutor's Staff wanted to indict Bittman but another old LBJ protector stepped in to protect him. His name was Leon Jaworski, The Special Prosecutor himself.  A determined friend for  William Bittman, no matter what the staff said, and a determined enemy of Chuck Colson, no matter what the staff said. No one would care enough about Justice nor the long term destruction to the reputation of Chuck Colson to protect him,  even though he had barely if at all been involved in any of what the office was supposed to be investigating.  We will be telling that story in our next episode of Richard Nixon and Watergate.  *** For more information please go to the following website ShepardonWatergate,comSupport My WorkIf you love the show, the easiest way to show your support is by leaving us a positive rating with a review. You can also tell your family and friends about " Randal Wallace Presents : Nixon and Watergate " tooThe Lowcountry Gullah PodcastTheculture, history and traditions podcast where Gullah Geechee culture lives!Listen on: Apple Podcasts Spotify

People buy you before they buy your message. The people in your practice and your community are wired to feel whether you care. Business retention research tells us that 70% of people leave because of perceived or real indifference! Dr. Stew Bittman joined me to talk all about practicing from the heart. He's a legendary chiropractor who taught alongside Sigafoose and is a favourite at ChiroEurope and the IN8 Summit. Website: bittmanbliss.com Email: bittmanbliss@att.net @bittmanbliss on Instagram/Stew Bittman on FaceBook ”Stew-on-This” podcast link: https://stewonthis.buzzsprout.com/ Contact Stew for the zoom link to the “Warrior Circle” (every Thursday at 12:30 pm PST/8:30 pm GMT) it's 25 minutes of inspiration and meditation To learn more about the Kids Summit https://www.thekidssummit.com/ For more information about The Daily Interactions Workshop https://insideoutpractices.com/mastery-of-daily-interactions --- Send in a voice message: https://podcasters.spotify.com/pod/show/martin-harvey/message

If you think nutritious, affordable, environmentally-friendly food is a right for all, there are things you can do, large and small, to move the needle in that direction. In this episode Mark Bittman, a leading voice in global food culture and policy for more than three decades, discusses why taking food seriously is a key mindset shift that can really make a difference. Bittman has written thirty books, including the How to Cook Everything series, Food Matters, and two books in 2021: Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, and Bittman Bread: No-Knead Whole Grain Baking for Every Day. He spent three decades at The New York Times, where he created “The Minimalist” and his 2007 Ted Talk, “What's wrong with what we eat,” has been viewed five million times. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health, and has won numerous awards for both journalism and books. Bittman is currently the editor-in-chief of The Bittman Project, which sponsors a newsletter, website, and the podcast “Food, with Mark Bittman.”  See omnystudio.com/listener for privacy information.

Dr. Lauryn and Kirby welcome the first boy on the podcast!  Dr. Stew and his wife Hillary join the Bruncliks for a date night to talk about their amazing life of running a chiropractic practice, church, and speaking/consulting business.  They talk about maintaining balance in their marriage, a box on the wall donation based practice, communication, self-care, and so much more! To connect with Hillary and Stew check out their website or podcast. http://www.bittmanbliss.com/coaching.html https://stewonthis.buzzsprout.com/ Rate & subscribe wherever you get your podcasts! Join the Weekly Slay mailing list HERE To get the exclusive sheslays savings go HERE If you have a question or feedback, make sure to tell us: Website Instagram Facebook

Humanity is completely divided and fried; however, there are still plenty of opportunities for spiritual freedom and serving the world if you choose. While the global vibration is of fear and mistrust, it's time to focus on the highest vibration, which is love. Do you love and serve enough? For more information and to find Steve Judson's books visit WakeUpHumans.org

Front man-ul uneia dintre cele mai mari trupe românești din toate timpurile, Dan Bittman, vorbește cu Mihai Morar despre cele mai de preț lucruri din viața sa, momentele de debut ale rock-ului românesc și poveștile din spatele celor mai mari hituri Holograf. Generații întregi i-au cantat hiturile încă din anii '80 încoace. Este vocea de pe unele dintre cele mai bune melodii românești ale tuturor timpurilor. Iar astăzi este invitatul lui Mihai Morar, cu puțin timp înainte să împlinească 60 de ani! Dan Bittman ne spune povestea necosmetizată a muzicii rock românești, își dezvăluie cele mai mari regrete, dar și valorile care l-au călăuzit mereu în viață.Un interviu relaxat și neconvențional, cald, amuzant, cu un real star al muzicii noastre. Astăzi, într-un nou episod Fain și Simplu, cu Mihai Morar.

Ever read a good book that you can never seem to drop into conversation? This week we talk about those books that people don't necessarily ask for, but are good recommendations.  There are various reasons these books don't get recommended.  Sometimes it's a tough subject matter, like death.  Other times it's the "how" to get on the topic of recommending books like cookbooks, photo collections, map collections, and even some graphic novels. Any way you can talk about these books we don't talk about is a mission accomplished. The Bookmark is your place to find your next great book. Each week, join regular readers Miranda Ericsson, Chris Blocker and Autumn Friedli along with other librarians as they discuss all the books you'll want to add to your reading list.

Mark welcomes new and ‘old' listeners to season three of Food with Mark Bittman. See acast.com/privacy for privacy and opt-out information.

If you're lacking passion, connection or purpose in your practice (or life) then today's episode is for you. 20 years ago I came across a chiropractor called Stu Bittman and he changed my life as a chiropractor.  He embodied what it was like to live and practice chiropractic with HEART. His calm and soothing voice emanated love, certainty and a presence that I have aspired to emulate ever since. Today, he's my guest on the podcast. Stu and I talked about most important ingredient that's allowed him to have a tremendous career in chiropractic. Stu shares stories of the old days and gives his thoughts on why chiropractors don't see the miracles that they used to.  This conversations was a real privilege for me and I hope you enjoy it too. Thanks for all you do, keep saving lives. Angus Links: Podcast: https://stewonthis.buzzsprout.com Website: www.bittmanbliss.com Facebook: https://www.facebook.com/stew.bittman Instagram: https://www.instagram.com/bittmanbliss/ Bio: Stew and Hillary Bittman are published authors, international public speakers and workshop leaders, healers, coaches, spiritual leaders and peaceful warriors. Coming from an eclectic and extensive background of healing and spiritual traditions, they have inspired people all over the world with their practical message of hope and healing. For almost 30 years, The Bittmans have lived their mission: to awaken the awareness of oneness between the spiritual and the physical. They operated Safe Haven Chiropractic, a healing center based on donations only, for 23 years. Thousands of individuals and families were given the opportunity to embrace their gifts, pursue their dreams and find the peace and wholeness that reside within all of us. Stew and Hillary travel the world teaching the principles of life and have participated in 6 chiropractic missions in Central America, bringing those principles to manifestation for literally hundreds of thousands of people. The Bittmans are ordained Interfaith Ministers, and were the spiritual leaders of Unity at the Lake, a positive, trans-denominational, spiritual community in South Lake Tahoe, CA. They recently retired after 12 years in that ministry, and are eager to continue to carry their mission forward in new and exciting ways. See omnystudio.com/listener for privacy information.

“Every act of eating involves some element of choice.” Every day people around the world go to the store to purchase food and then sit down to a meal with their families. The meal may include bread made with wheat from Peru, salad with lettuce from California, and beef from Australia. All of these products end up on our plates through a vast interconnected global supply chain. While the supply chain creates a large number of food choices in wealthier countries, it does not always produce more nutritious food or get food to those in dire need. In Episode 6 of Better Food. Better World., Elizabeth Nyamayaro is joined by WFP Director of Supply Chain Operations Division, Alex Marinelli, food journalist Mark Bittman, Purnima Menon of IFPRI-New Delhi, and Yemeni Food Science & Nutrition Advocate, Esra Shaiban. They explore the supply chain's connection to our food systems, look at who is affected by poor nutrition, and share what we can do to improve the quality of the food we consume. Elizabeth and her guests understand the heavy burden our world is facing and believe that we can choose to do food better. Key Moments: 1:25 - In the introduction, Elizabeth asks everyday people from privileged parts of the world about their relationship to food. 2:27 - Alex Marinelli explains how the supply chain links to our food systems. 8:00 - Elizabeth continues to talk with people on the street about what food is for. 8:32 - Mark Bittman discusses how despite appearing broken, our food systems benefit corporate interests.  12:14 - Elizabeth shares more from her interviews with people on the street reminiscing about food during their childhood. 13:34 - Purnima Menon centers food systems on people, especially the people most affected by poor diets — women and children. 22:25 - More voices from the street describing how they decide to eat. 23:20 - Esra Shaiban shares how we can improve the quality of food and add nutrition. 29:37 - Esra Shaiban, Alex Marinelli, and Elizabeth share their wishes for a world with better food. Selected Links: https://www.wfp.org/ Join the Conversation on Social Media: #BetterFoodBetterWorld Facebook: https://www.facebook.com/WorldFoodProgramme Twitter: https://twitter.com/WFP LinkedIn: https://www.linkedin.com/company/world-food-programme Instagram: https://www.instagram.com/Worldfoodprogramme/ Connect with Elizabeth and Our Guests: Elizabeth Nyamayaro Humanitarian and author of ‘I am a Girl From Africa', Elizabeth Nyamayaro is the Special Advisor for the UN World Food Programme. Over the past two decades, she has worked at the forefront of global development and has held leadership roles at the World Bank, World Health Organization, UNAIDS, UN Women, and Merck. Her track record building and leading public-private partnerships is a key asset to WFP as it advocates for global solidarity to end world hunger. Twitter: https://twitter.com/enyamayaro Instagram: https://www.instagram.com/enyamayaro/ Alex Marianelli  - WFP Director of Supply Chain Operations Division With an expansive range of work experiences in humanitarian settings, spanning deep field operations to regional bureaux and headquarters, Alex Marianelli is responsible for the supply chain operations of the world's largest humanitarian agency. He has led numerous emergency responses across natural disasters, conflicts and health emergencies. Mr. Marinelli has also used his expertise to work with national disaster management agencies and governments around the world. LinkedIn: linkedin.com/in/alex-marianelli Mark Bittman - The Bittman Project Mark Bittman is an award winning journalist, best selling author and the star of four television series. A Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, Bittman is the recipient of six James Beard Awards and an IACP Award. The former lead food writer at the New York Times, is also the founder of the Bittman Project. A group founded on the shared belief, “that food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment.” Facebook: https://www.facebook.com/markbittman/ Twitter: https://twitter.com/bittman Instagram: https://www.instagram.com/markbittman/ Purnima Menon - IFPRI-New Delhi Based in New Delhi, India, Purnima Menon is a senior research fellow at the International Food Policy Research Institute. She is also the theme leader for South Asia Nutrition Programs in IFPRI's Poverty, Health, and Nutrition Division. In her work in India, Dr. Menon directs POSHAN (Partnerships and Opportunities to Strengthen and Harmonize Actions for Nutrition in India), an initiative to support more use of evidence for nutrition in India. In addition to her research, Dr. Menon co-convenes a global nutrition policy course with the Institute for Development Studies in the United Kingdom, teaching adaptations of the course in India as well. Dr. Menon has a PhD in International Nutrition from Cornell University and an MSc in Nutrition from the University of Delhi. Twitter: https://twitter.com/PMenonIFPRI Esra Shaiban - Food Science & Nutrition Advocate from Yemen Esra Shaiban is a graduate of the Food Science and Nutrition program at University Malaysia Sabah. Currently, working as a Quality Assurance professional in Turkey, she has been volunteering, primarily in Yemen since 2013. Driven by her interest in food security, Esra is a virtual volunteer for AIESEC, was a Continuous Professional Development Executive at HEYA 2020 and a Borneo Project participant. Shaiban is interested in educating people about food safety, food security, food labelling information, and customers' rights pertaining to food production. LinkedIn: https://www.linkedin.com/in/esra-shaiban/

In this Episode, Edan and I chat about the socioeconomic inequality facing the Palestinian community in Israel. We also talk about how a true partnership between the Jewish and Palestinian communities in Israel can be formed, the importance of learning Arabic, and the need to challenge and improve minority representation in Israeli media. Finally, Edan shares how his family's background led him to activism. Sikkyu: https://www.sikkuy-aufoq.org.il/en/

Sometimes education keeps adding layers upon layers and complicates what should be simple. Don't let school get in the way of your education. Our heart often knows the answer already. If science says it's true, do we accept it or look deeper? Wake Up Humans ask questions and come to your own conclusions. For more information and to find Steve Judson's books visit WakeUpHumans.org

In this special episode, Mark and Kerri Conan talk about their new book Bittman Bread: No-Knead Whole Grain Baking for Every Day. Bittman Bread is now available wherever books are sold, and it makes a wonderful holiday gift. We want to give a special thank you to our presenting sponsor Cairnspring Mills. Cairnspring Mills is a social purpose company that makes naturally nutritious fresh flours from local grains that are used by seven James Beard award winning chefs including some of the best bakeries on the West Coast. Each of their flours is stone-milled from a single variety of specialty grain handpicked for how it bakes and the way it tastes. Visit Cairnspring.com and use the special code Bittman20 to get 20% off your first order. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Submit your listener questions to Mark and Team Bittman on our toll-free listener voicemail line at (833) FOOD-POD or (833) 366-3763. Food with Mark Bittman is part of the Airwave Media podcast network. Email sales@advertisecast.com to advertise on the podcast. Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

“I came to realize, over 20 years, that food was much more important than what you cooked for dinner or what cool ingredient you were into or what groovy restaurant you're going to. And gradually what I wrote about...became the bigger picture in food. I don't want to leave cooking behind; cooking matters. But it's a small part of the food picture and talking about that is really important to us.” — Mark BittmanMark Bittman, Melissa McCart and the team at The Bittman Project are building a new kind of food media empire — one that can only be born in the post-2020 era. Naturally, recipes and cooking advice are at the heart of why people might subscribe to their newsletter or listen to Mark's podcast. But their strategy is for you to come for the cooking and stay for the impact, whether that's learning how to eat less meat, expanding the voices you might hear from in food, or bucking conventional wisdom in and out of the kitchen. Highlights, inspiration and key learnings:How Mark developed his brand and expertise around food after he left the New York TimesHow Melissa helped to shape The Bittman Project as editorHow current issues, like the coronavirus, climate change, and racial injustice, impact their content strategyThe criteria for what's curated into The Bittman Project Substack newsletterThe values of The Bittman ProjectWhat Mark and Melissa read to keep up on food trends and the industryHow the art of curation comes into play when planning and writing a cookbook like “How to Cook Everything”How they curate their teamHow they curate guests and content for the “Food With Mark Bittman” podcastHow they use data to inform content decisionsWhat's challenging about running The Bittman ProjectHow a home cook should curate their kitchenIdeas for curating your grocery shoppingOlive oil, demystified

In this updated popular episode, we make the case for adding another vegetable or two into our diets, and then talk about how to do it easily and deliciously! Plus, we'll also talk life design!   LET'S TALK THE WALK! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information   RESOURCES AND SOURCES (some links may be affiliate links) 101 Simple Salads For the Season, nyt.com Collard Hummus Wrap "Vegetables and Fruits," Harvard School of Public Health Nutrition Source. "Get the Most Nutrition From Your Veggies," Allison Aubrey, NPR. King Corn (movie)  Food: What the Heck Should I Eat? , Mark Hyman. The Road to Character, David Brooks.  Everything But The Bagel Seasoning Blend Nutrition, 6th Edition, Paul Insel et al.     DISCLAIMER Neither I nor my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking. Thank you for listening to Wellness While Walking, a walking podcast!

Enjoy this interview with Dr. Stew about the art of adjustment, love, and so much more.  Be sure to check out his "Stew- on-This", podcast. What you'll hear on this podcast: What Stew misses most about Chiropractic practice What he's learned about Chiropractic since retiring What love has to do with The Art of Chiropractic What chiropractors know for sure, but just ain't so How to stay focused and on purpose in your practice Dr. Stew Bittman is beloved in the chiropractic community around the world. He has spent 40 years in chiropractic, practicing for 24 years (12 of those with a box on the wall), and more recently coaching and leading workshops. Stew spent 15 years learning, traveling, speaking, and teaching alongside the great chiropractic leader, Jim Sigafoose, and since then has brought his own unique brand of wisdom and love to the chiropractic world. In addition to being one of the most perennially popular speakers at ChiroEurope and at the In8 Summit in Australia, Stew is the creator of the "Chiropractic from the Heart" workshops, which have opened the hearts of thousands of people internationally and taught them that true success starts with a free and open heart. Stew also does a weekly podcast called "Stew- on-This", sharing his life experiences and his love for mankind through messages of wholeness, peace, love, compassion, support, and humor. You'll also be excited to know that Stew will be one of the 30 featured speakers at Mile High 2021 in Denver, September 23rd – 26th.  Be sure to reserve your seats by September 1st, because your investment to register will increase at 11:59 PM that night!

In this episode, Jessa and Kelly dive into the history of food safety, the efficacy of food labels, and their own dietary struggles. Tangents include conspiracy theories about a president's death, drinking too many cups of coffee, and the ways in which income inequality and other social forces hinder access to healthy food.  Small notes: The FDA action approved by the Supreme Court in 1973 originally commenced in 1962, not 1972. See the FDA website for more:  https://www.fda.gov/about-fda/fda-history/milestones-us-food-and-drug-law. Here are the books we discussed in our podcast:  Michael Pollan, The Botany of Desire Michael Pollan, The Omnivore's Dilemma  Other sources: Aubrey, Allison. “Does Subsidizing Crops We're Told to Eat Less of Fatten Us up?” NPR, NPR, 18 July 2016, www.npr.org/sections/thesalt/2016/07/18/486051480/we-subsidize-crops-we-should-eat-less-of-does-this-fatten-us-up. Bittman, Mark, et al. “How a National Food Policy Could Save Millions of American Lives.” The Washington Post, WP Company, 7 Nov. 2014, www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html. Long, Michael W., et al. “Systematic Review and Meta-Analysis of the Impact of Restaurant Menu CALORIE Labeling.” American Journal of Public Health, vol. 105, no. 5, 2015, doi:10.2105/ajph.2015.302570. Petimar J, Zhang F, Cleveland L P, Simon D, Gortmaker S L, Polacsek M et al. Estimating the effect of calorie menu labeling on calories purchased in a large restaurant franchise in the southern United States: quasi-experimental study BMJ 2019; 367 :l5837 doi:10.1136/bmj.l5837 “The FDA's Menu-Labeling Rule (Updated), " Health Affairs Health Policy Brief, July 13, 2015.DOI: 10.1377/hpb20150713.56602 --- Support this podcast: https://podcasters.spotify.com/pod/show/kelly-garrison/support

The article is available at https://www.pgurus.com/the-lament-of-the-kulaks/The positioning of the ongoing agitation, mostly in Punjab and Haryana, has been brilliant. Full marks for marketing, because we are programmed to be sentimental towards annadaatas. Food, after all, is pretty elemental. Farmers everywhere are a dour lot, prone to being glum -- often with justification -- about bad weather, subsidies and the antics of politicians.But the sad fact of the matter is that this particular agitation is not a farmer agitation. It is a kulak revolt. Those who remember their Soviet history will recall how kulaks, landed farmers with a few acres, zamindars or janmi, were ruthless exploiters of the landless peasantry. They were liquidated remorselessly by Stalin and company. Lenin called them “bloodsuckers, vampires, plunderers of the people and profiteers, who fatten on famine”.If you see this as a kulak revolt, a lot of things fall into place, for example the deluxe arrangements for the protesters encamped in Delhi: electric leg-massagers, pizza delivery, stylish tents. A far cry from our image of the lone, skinny, hard-scrabble farmer, eking out a perilous, hand-to-mouth existence.Professional agitators, andolanjeevi, have infiltrated the protests; so have separatists, and, fishing in troubled waters, nearby foes. There is a pattern of keeping India on the boil with internal agitations, while there is a state of war on the Tibetan border. Koodankulam, Sterlite, Pegatron, anti-CAA riots, Bangalore riots, now ‘farmer’ riots. You can connect the dots.Worryingly, the agitation has metamorphosed into, first, a religious revolt, with overseas Sikhs in Canada leading the charge; and then into a caste cleavage, with the protesters being largely upper-caste Jats, with almost no representation by the landless peasants, mostly SC. Fault lines, very Chanakyan: create bhedam, exploit the animosities, introduce anarchy.The alleged reason for the ‘farmer’ protests is that the small farmer will lose out to big, bad corporates. There is a grain of truth to this, but only if you extrapolate wildly. That has happened, for example, with the giant factory farms in the US, with thousands of acres under cultivation; just 2% of the population produces food-like substances for the entire country. (There is also $20 billion in annual subsidies for cotton, wheat, rice, corn and soy, but let’s ignore that for the moment.)The downside is that industrial agriculture has devastated the land, plundered groundwater, introduced poisonous chemicals, and generally wrought havoc, including with CO2 emissions and water pollution from animal husbandry. There have been horror stories such as the cultivation of water-loving rice in arid California, leading, for example, to selenium poisoning.In a new book, “Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal”, NYTimes food writer Mark Bittman lays out how factory farming has led to low-nutrition, high-calorie junk food being the norm in the US. The result is an epidemic of obesity, diabetes, and heart disease. Moreover, the land is degraded: Bittman talks about how you cannot even find earthworms in factory-farm land, a clear indication of dead top-soil.So excessive corporatization is not healthy either. The key is moderation. Today, small farms are under-productive: records show that in ancient Tamil Nadu, it was possible to produce more than 15 tons of paddy per hectare, but today, our productivity is in the low single digits, and it is among the lowest in the world. So consolidation, larger farms, mechanization, and investment in technology can improve agricultural output and outcomes.So can the opportunity for farmers to sell to anybody, without being constrained to sell to the monopoly mandis or APMCs and thus the arhatiyas or commission agents. Part of the solution is to shorten the supply chain: today, there are five or six go-betweens separating farm and consumer. A single vertically integrated buyer (such as ITC with its e-choupals and factories making value-added products, or a Reliance which also has retail outlets) wil be much more efficient, and both the actual farmer and the consumer will benefit from disintermediation.Such producers will have an incentive to add silos, cold chains and value-added processing plants (eg. ketchup instead of tomatoes), all of which the government failed to do, because it ignored agriculture in the go-go “temples of modern India are dams and factories” Nehruvian era. Not that agribusiness is benign, but they know where there is profit to be made. In an era of uncertainty among the big producers (US, Canada, Australia) due to global warming, India’s heat-tolerant crop varieties may well be a precious asset in the medium term.In the long run, India can and should become one of the world’s agricultural superpowers.But obviously the intermediaries will lose out in the short term. A good number of the kulaks are also commission agents. The Farm Acts will require non-farmers in the supply chain to register their PAN numbers, thus becoming subjected to income tax (instead of masquerading as farmers and gaining the benefits of free water, free electricity, and tax-free incomes while enjoying above-market guaranteed procurement prices) and this surely will hurt the kulaks.It has been a gigantic subsidy, estimated by Balbir Punj in “Protest of the Privileged” (Feb 9, Indian Express) to be at Rs. 2 lakh crores in unnecessary, excess inventory held in FCI warehouses, not to mention farm loan waivers of Rs. 2.34 lakh crores over several years. And this is not going to the poverty-stricken marginal tenant farmer or landless laborer, but to the kulaks. The Farm Acts 2020 will reduce the transfer of taxpayer money to wealthy kulaks in Punjab and Haryana.This is the real reason behind the protests, if you strip away all the rhetoric.941 words, 9 Feb 2021 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rajeevsrinivasan.substack.com

On this weeks episode the LoCOS Alana, Steph and Keets rant and rave about The Crown, Mr Tonegawa Middle Management Blues, Hyrule Warriors Age of Calamity, Spitting Image, League of Legends, KDA, True Damage, Penta Kill, Kpop, Warfare, Destiny, Demon Slayer, Bungee, UFO Table, Tom and Jerry, Speedy Gonzales, The Russians are Coming, Julie Andrew's, GameSpot, Bittman, 007, Bethesda, Stadia, CD Projekt Red and much more! Thanks for listening! --- Send in a voice message: https://anchor.fm/thelocos/message

"If They Knew" with Dr. Devin  Season 1. Episode 3. This is the VERY FIRST special guest interview for the IF THEY KNEW podcast. I could not have asked for a more amazing friend to share this space with. Dr. Stew Bittman is one of my very favorite people on the planet! And, after you jump into this conversation with us... you will LOVE him, too! -- TOP TAKEAWAYS from this episode with Dr. Stew: - "It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." ~Mark Twain ... 1) Are there limiting beliefs or attachments to ideas in your life that are not serving you and where you want to head in the future? ... 2) Do you have any rigid belief systems that keep you closed off to new understanding and opportunities? - Dr. Stew reminds us of the INNATE INTELLIGENCE and power/wisdom inside of all of us. ... 1) Have you heard/read about INNATE INTELLIGENCE before? ... 2) Do you trust and follow that INNER DOCTOR/INNER KNOWING that is there to heal and lead you? - "The best we can do is better." ~Dr. Stew - 3 Tips ... 1) Go Inward - Meditate/Pray/Get Quiet ... 2) Go Outside - Hike/Get in Nature/Sunshine ... 3) Affirmations & Denials - Affirm what you want. Deny/Release what doesn't serve you anymore. -- About Dr. Stew Bittman: Dr. Stew Bittman has spent 38 years in chiropractic. He practiced for 24 years, 12 of those with a donation box on the wall. He traveled for many years with his mentor, Jim Sigafoose, along the way becoming one of the most inspiring speakers in the profession. Besides helping Sigafoose facilitate his “Gatherings” for 12 years, Stew has spoken literally all over the world. He is the creator of the “Chiropractic from the Heart” workshops and the podcast, “Stew on This.” Stew opens hearts through all that he does. Connect w/ Dr. Stew: ... http://bittmanbliss.com/ ... https://www.facebook.com/stew.bittman -- About Dr. Devin: Dr. Devin is a small town girl from the Heartland with a big heart and a big mission. She lives an ADIO life with her ChiroHubby Dr Joey Vrana and their 5 kids (Roman, Jagger, Knox, Magnolia, and Phoenix) She is a Chiropractor, Entrepreneur, Speaker, Writer, and Dreamer. She owns and operates The Light House Chiropractic & Acupuncture in Wichita, Kansas. She is relentlessly committed to helping awaken humanity and unshakably driven to help create momentum for the world to LIVE vibrantly alive— body, mind, and soul. Connect w/ Dr. Devin: ... www.devinvrana.com ... FB/Insta: @drdevinvrana ... Email: devinvrana@gmail.com

In this podcast episode, we discuss Dr. Sara Bittman's path to becoming an OB/GYN attending physician, how to find mentorship, what she looks for when reviewing residency applicants and how that can also be applied to premed applicants.    If you are interested in more all-inclusive premed advising check out our program at thepremedconsultants.com. 

Meet Stew Bittman, person who is heart and soul chiropractic through and through! and his wife, Hillary are published authors, international public speakers and workshop leaders, healers, spiritual leaders and peaceful warriors. Coming from an eclectic and extensive background of spiritual traditions, they have inspired people all over the world with their practical message of hope and healing.   For over 20 years, The Bittmans have had a mission to awaken the awareness of oneness between the spiritual and the physical. They operated Safe Haven Chiropractic, a healing center based on donations only, for 23 years. Thousands of individuals and families were given the opportunity to embrace their gifts, pursue their dreams and find the peace and wholeness that reside within all of us. Stew and Hillary have traveled the world teaching the principles of life and have participated in 6 chiropractic missions in Central America, bringing those principles to manifestation for literally hundreds of thousands of people.   Currently, the Bittmans are Ministers of Unity at the Lake, a positive, trans-denominational, spiritual community in South Lake Tahoe, CA   You are in for a real treat! Stew is one of our chiropractic sages. On this podcast, he shares incredible wisdom about loving intention, service, philosophy and enate expression. You'll enjoy an immediate connection between Stew's wisdom and your chiropractic heart.   If you haven't registered yourself and your team for Mile High 2018, do it right now and rise up to your new altitude and attitude! Be in Denver August 16th to 19th, 2018 to experience wonderful speakers like Stew for an entire weekend! Register before your investment increases. You can save a bundle of money by taking action NOW at www.milehighchiroregistration.com