Podcasts about Canned

Support us on Patreon here! Every Friday, the finest degenerate journalists on the internet serve up loud, irreverent, hilarious takes on gaming, drinking, pop culture, and everything in between. In this episode: Dom and Tiggy touch on a variety of topics in the gaming and esports world, including:Pokemon Bank Shut DownHorizon Live Service Game CannedGTA VI Enlistment BonusesYour voicemails...And more! Become a supporter of this podcast: https://www.spreaker.com/podcast/not-another-gaming-podcast--6937021/support.For more, check us out at Twitch.tv/WickedGoodGaming, @WickedGoodGames on Twitter, and @WickedGoodGaming on all other platforms!

On today’s Big Take podcast, economy reporter Shawn Donnan walks David Gura through what eight years of tariffs have meant for steel mills, can manufacturers, food growers and consumers. And as the second Trump administration continues to pursue tariffs – see this week’s 11th-hour negotiations with Canada over the US’s latest proposed duties – Donnan looks at how manufacturers have tried to adapt. Read more: What the American Tin Can Reveals About Trump’s Volatile Tariff Policy We have a special Bloomberg subscription offer for podcast listeners at Bloomberg.com/podcastoffer. Hosted by David Gura; Produced by Rachael Lewis-Krisky; Reported by Shawn Donnan; Edited by Jeffrey Grocott. Fact-checking by Brunella Tipismana Urbano; Engineering by Emma Munger. Senior Producer: Naomi Shavin; Deputy Executive Producer: Julia Weaver. Executive Producer: Nicole Beemsterboer.See omnystudio.com/listener for privacy information.

AP's Lisa Dwyer reports on the resurrection of the “Coyote vs. Acme,” movie.

Barrett Gruber and Donald Brock are back, and this episode opens with Olympic-level BMX athleticism and somehow just keeps getting better from there. If you've ever wanted a podcast that reviews canned fish, analyzes South Carolina election results, and debates the survivability of McDonald's fries in a nuclear war — this is your episode.The show kicks off with a high-energy BMX stunt clip that sets the tone immediately: this is going to be a good time. From there, Barrett and Brock pivot to South Carolina election results and what they reveal about incumbency, local engagement, and the dynamics that determine who actually wins at the local level when nobody's paying attention.The canned fish review segment is exactly what it sounds like and better than you'd expect. Barrett and Brock dig into the European canned fish culture phenomenon that has somehow taken social media by storm, offer their own highly subjective takes, and float the idea of a live canned meats tasting segment for a future show. It's the kind of content that shouldn't work but absolutely does.Tattoo stories and advice from Barrett offer a personal interlude before the conversation turns back to politics — White House press secretaries, Trump's reported secret exit from Turkey, and the security and political commentary that surrounds both. The fast food thread, anchored by the eternal debate over cold McDonald's fries, closes the loop on the episode's recurring food humor before a Soda City Comic Con preview wraps things up.Topics Covered:BMX stunt reaction and Olympic-level athleticism debateSouth Carolina election results and incumbency dynamicsTrump reflecting pool legal issues and political updatesCanned fish reviews and European food culturePotential live canned meats tasting segmentTattoo stories and advice from BarrettWhite House press secretaries and political commentaryTrump's secret exit from Turkey and security detailsFast food, leftovers, and food safety humorSoda City Comic Con preview and upcoming guest appearancesSoda City Comic Con in Columbia, SCBarrett Gruber | LinktreeThe All About Nothing: Podcast | LinktreeSoda City Comic Con | InstagramSoda City Comic Con | FacebookClick here for Episode Show Notes!As always, "The All About Nothing: Podcast" is owned and distributed by BIG Media LLC!Check out our network of fantastic podcasts!Click Here to see available advertising packages!Click Here for information on the "Fair Use Copyright Notice" for this podcast.

Transcript [Music] From Washington State University Extension, thanks for listening to a series of podcasts called Wildfire Food Safety. After wildfires, some food products may be safe to keep. Specifically, commercially canned food when completely sealed and undamaged. Metal used in commercially processed cans is generally considered safe when completely sealed and hasn't been exposed to high heat which could damage seals or seams. Discard bulging, leaking, deeply dented or rusted cans. For undamaged cans: • Wash the exterior with hot water and detergent, then rinse. • Sanitize with a solution of 1 Tablespoon of unscented liquid chlorine bleach per gallon of cool water, soak for 15 minutes. • Rinse, dry, and re-label. “When in doubt, throw it out.” According to the USDA Food Safety Inspection Service, the cost of replacing food is far less than potential negative consequences. Thanks for listening, I'm Susie Craig. [Music] Resources U.S. Department of Agriculture, Food Safety and Inspection Service. (2025). Extinguishing the risk of foodborne illness during wildfires. https://www.fsis.usda.gov/news-events/news-press-releases/extinguishing-risk-foodborne-illness-during-wildfires. Accessed online 8/9/26.

In this episode of The Peaceful Parenting Podcast, Jennifer Anderson, registered dietitian and founder of Kids Eat in Color, shares how parents can help kids develop a healthy relationship with food and their bodies—without shame, restriction, or diet culture. Plus, practical tips for school lunches and making family meals easier and more affordable.Know someone who might appreciate this episode? Share it with them!And if you love the podcast, FREE ways to help us out:1- Rate and review the podcast in your podcast player app2- “Like” this post by tapping the heart icon ♥️3- Share this with a friend. THANK YOU!You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.We talk about:03:00 What does a healthy relationship with food and our bodies look like?05:00 Protecting kids from body image and weight concerns07:00 Boys, body image, and the pressure to look “ripped”09:00 Talking to kids who are worried about being in a bigger body12:00 Helping kids develop a healthy relationship with food14:00 Treats, limits, and avoiding shame or moralizing around food21:00 Can kids really regulate how much they eat?24:00 Neurodivergence, interoception, and mindful eating30:00 Emotional eating, comfort, and food as connection32:00 Simple strategies for packing school lunches37:00 Feeding a family when time, money, and energy are limited39:00 Why simple dinners are good enough42:00 Jennifer's book and pre-order bonuses44:00 The parenting advice Jennifer wishes she'd known earlierResources mentioned in this episode:* Jennifer's Book Feed Them Well: A Guide to Raising Healthy, Confident Eaters* Search “Kids Eat in Color” to find Jennifer on all social media platformsConnect with Sarah Rosensweet:* Instagram* Facebook Group* YouTube* Website* Join us on Substack* Newsletter* Book a short consult or coaching session callxx Sarah and CoreyYour peaceful parenting team- click here for a free short consult or a coaching sessionVisit our website for free resources, podcast, coaching, membership and more!>> Please support us!!! Please consider becoming a supporter to help support our free content, including The Peaceful Parenting Podcast, our free parenting support Facebook group, and our weekly parenting emails, “Weekend Reflections” and “Weekend Support” - plus our Flourish With Your Complex Child Summit (coming back in the fall for the 3rd year!) All of this free support for you takes a lot of time and energy from me and my team. If it has been helpful or meaningful for you, your support would help us to continue to provide support for free, for you and for others.In addition to knowing you are supporting our mission to support parents and children, you get the podcast ad free and access to a monthly ‘ask me anything' session.Sarah: Hey everyone. Welcome back to another episode of the Peaceful Parenting Podcast. Today's guest is Jennifer Anderson, nutritionist and founder of Kids Eat in Color. Jennifer has a new book coming out all about helping kids develop a good relationship with food and with their bodies. That's what we're talking about in today's episode.Along the way, we also touched on some great tips for packing school lunches and making meals easier and more affordable. There's so much conflicting information out there about feeding kids, and with their physical and mental health at risk, knowing what to do can be very stressful for parents. I love Jennifer's common-sense and relaxed approach to eating and feeding, and I hope you do as well.If you like this episode, please share it with a friend so more parents can learn about peaceful parenting. If you're a fan of the podcast, you can help us out not only by sharing it, but by leaving a review and a five-star rating in your podcast player app. While you're there, don't forget to follow the show so you don't miss an episode. If you'd like to support us even more, you can become a supporter on Substack to help us offset the cost of making the show. We'll put a link in the show notes.Okay, let's meet Jennifer.Hey, Jennifer. Welcome back to the podcast. This is your second time with us.Jennifer: Thank you so much for having me.Sarah: Yeah, I'm so excited. You have a new book coming out, so maybe you could introduce yourself and then tell us about your new book, which is available for pre-order and coming out in September. We will link to that in the show notes, but tell us a little bit about who you are and about your new book.Jennifer: Sure. I'm a registered dietitian. I have two kids who have not been easy to feed, and I'm the founder of Kids Eat in Color and the CEO of Better Bites. I'm so excited to have this book coming out. It's called Feed Them Well: A Guide to Raising Healthy, Confident Eaters for Life. I just cannot wait for parents to have this resource.Sarah: Amazing. You were telling me before we started that the focus of your book is having kids have a healthy relationship not only with food, but with their bodies. Maybe we could start out by talking about—obviously, this could be a very long conversation—but some of the top things you've found that are really helpful, sort of dos and don'ts, in terms of having kids have that healthy relationship with food.And also, what do you mean when you talk about a healthy relationship with their bodies? Maybe that's a two-part question.Jennifer: Yeah. I love that you framed it as a two-part question, because it is kind of a two-part question, but I feel like that's only because in English we don't have a way to describe the fact that these things are deeply connected in us.When I think about a healthy relationship with food, I want to make sure kids know how to take care of their bodies. They know what a balanced diet looks like. They're able to enjoy food, whatever kind of food it is. And also, we want kids to be able to really appreciate and live in their bodies, experience life through their bodies, and not have this deep what's called internalized weight bias, where thin is the ideal. Thin is what everybody is shooting for. You should either be worried about how thin you are or trying to get thinner. That is a soul-sucking way of living when we're so focused on weight and diet culture.So we want to give kids another option. We want to give kids the ability to really appreciate their bodies, and yet we also want to do so in a way that they're still able to care about the health of their bodies in a way that's healthy, as opposed to just diet culture.What I call this is embodied independence, where kids are independent. They know all the things they need to do, and they're also embodied. They're living in and experiencing their bodies.When we think about what we want to do and what we want to not do, we want to model what we want kids to do, ideally, and this is in every single area of parenting, including eating. That's where the independence comes from. We're modeling, and we're also providing the boundaries and opportunities for them.I always tell parents, “You are in charge of your restaurant at home. You're the head chef. You're going to set when your restaurant hours are, you're going to set what's on the menu, you're going to set all these things.” As you're doing that, you are teaching your child what is part of a healthy lifestyle.On the other side, we're thinking about their relationship with their body. We want to minimize internalized weight bias, and that means we're not discussing body sizes or body shapes. We're not weighing ourselves in front of our kids. One of the most powerful things you can do as a parent is to not discuss your body size or shape and not discuss any weight-loss attempts at any point, if that's something you ever engage in. Those two things are huge risk factors for disordered eating and eating disorders. If we could just not do that, that would actually be huge.Sarah: I feel like that's actually a real gift my mother gave me. She never talked about her weight or diets or her body, really, at all. And I feel like I'm one of the few people I know who—I'll say at least until perimenopause recently—had no body-image issues for my whole adult life. I think that really did stem from being raised without that being a thing that people were talking about.Jennifer: Yeah, absolutely. It was discussed in the groups that I grew up in. At the same time, my parents were like, “No, you are not allowed to look at beauty magazines or teen magazines.” I don't remember really pushing back on that as a teenager, but now I am so grateful because, whether it's social media now or teen magazines or so many other things, so many of them are focused on body image: how thin you are, how to get thin, how to stay thin, all this stuff. And that stuff is just toxic.Sarah: Yeah, and it used to just be for girls, right? And now boys are—I have so many clients who've said their son wants a six-pack, and they're eight or nine years old and won't take off their shirt to go swimming.Jennifer: My kids are right now into parkour, and it's interesting to watch because we've been very careful about what we've said about them. They've recently started talking about six-packs and strong cores and all that because, in reality, my son is like, “I need a stronger core because that will help me flip better.” And he's 100% right that his core strength is going to determine his success in this sport in a lot of ways.At the same time, getting ripped is not the phrasing that I would really prefer because so much of that is focused on image, right? And yet this is what they're hearing. My kids are 11 and 13, but it really started last year, when they were 10 and 12, where they're just kind of being exposed to these ideas of fitness.So when we think about kids understanding this, yeah, we have to have them understand their physical fitness, and then we also have to help them understand that it's not about looks. It is about how we feel. It's about what we can do. It's about how we can serve people. It's about so much more than just how we look.So as I think about my kids getting ready to do these things and doing these things, I'm going to continue to focus on, “This will help you flip,” not, “This will help you look ripped.”Sarah: Talk a little bit more about some of the dos and don'ts about the healthy relationship. We've sort of focused on our bodies. Actually, you know what? Before you do, I want to ask you about something else first, so we'll stay on that for another second.If you have a child who is in a bigger body and they're concerned to obsessed about being in a bigger body and feeling like that's, quote, “bad,” how do you talk to them about that?Jennifer: So I think the first thing is—and I have a framework in the book that, even though it's kind of cheesy, I call the LOVE framework—we want to listen. We really want to listen, and then we want to validate. Because if a kid is coming to us and saying, “I'm fat. I want to lose weight,” one, we don't really know what they mean by that. We don't know where that came from. Are they being teased? Did they hear something? Are their friends all trying to lose weight? We have to listen and understand.And then we have to say, “Yeah, you feel like you want to lose weight. You're feeling bad right now. You're telling me that your body is rounder than your friends'.” As we validate, we want to use neutral, factual language. If they're describing their body in negative terms, we don't want to say, “Oh no, you're wrong,” because that's not right, and it's also not bad to be in a bigger body. And so if we're like, “Oh, no, no, no, you're not fat,” that's not helpful because we're just invalidating their whole experience, and we're also reinforcing the idea that fat is bad.Instead, we want to be like, “Oh yeah, you're right. I've noticed that in our family, we all have softer tummies. We all have rounder tummies.” When we're using basic descriptive language that's not negative, we help them reinterpret their body in a way that is more neutral, where we can then eventually move away from this judgment of body size and shape to an acceptance of body size and shape, where that's just not part of what we're talking about. It's just like, “Oh, it's neutral. This is just a body,” and let's move on to something more interesting.And then, after we've listened and validated, we really want to see if there's something that we need to take action on. We're saying, “Okay, do I need to help my child learn coping skills for being bullied? Do I need to talk to the school? Do I need to talk to their friend's parents? What is my role now in figuring out what needs to happen? Is my child showing signs of having disordered eating? Have they put themselves on a diet?”Those are the sorts of things where you want to take it seriously. If they're restricting themselves from different foods or they're doing things to try to change the size of their body, then is the time to involve a professional. Whether it's a counselor, an eating disorder therapist, their doctor, whoever it is, that is the time. I know it's hard when we think, “Oh my gosh, my kid potentially has disordered eating or an eating disorder.” That can fill parents with a lot of guilt and fear and shame and all that sort of thing. Don't let that stop you from getting your child help as soon as possible.Sarah: Yeah, this is not a DIY project.Jennifer: Yeah, it's not. Now, of course, you can be DIY-ing it all the way up to that point, but at the point where you see a big red flag, go bring somebody else in.Sarah: So what are some tips for helping kids have a healthy relationship with food?Jennifer: I love to talk about food factually, the same way we would talk about bodies. It's like, “Oh, these are the names of foods. They're hard, they're crunchy, they're savory, they're sweet, they're delicious,” as opposed to this sort of, “These are healthy foods, and these are not healthy foods.”It adds a level of complication that is too simple and also contributes to a very rigid perspective of food and eating. Potentially, that can even leak over into how people think of their bodies.Sarah: Yeah, because it just occurred to me—I was reflecting before, when I was thinking of questions to ask you—that I do know someone who talks to their child about, “We have to eat healthy food before we eat the unhealthy food.” And why would you ever want to tell your child that you're giving them something unhealthy anyway? “Have this dangerous toy.” You know?Jennifer: Yeah. “Don't play with the dangerous toy until you've played with the safe toy.” I completely agree with that, and I think it comes from a very well-meaning place where, again, we're wanting to pass on this information that empowers kids to nurture their bodies for the rest of their life.So it's all coming from a good place. We just have to think that kids will internalize this sort of, “Wait a second. You're giving me all this healthy food, but then we have this unhealthy food. Why are you giving me unhealthy food? And also, am I bad if I eat this unhealthy food? Should I feel guilty? Should I feel afraid of it?” There are a lot of things that kids can take from these conversations.Now, it doesn't mean that if you're using this language, you have ruined your child or you have given your child an eating disorder. I am telling you, kids are not that easy to ruin. And you can give them new skills, though, which is just to understand every food does something different in your body, and we can listen to our body to find out what's right for us. Because let's say you have an allergy. Yeah, there are some foods that are truly unhealthy. You're going to have a really bad reaction. And there are also foods where, if you eat too much of them—and this is truly just about every food, including water—if you eat too much of it, you can also become unhealthy.You can't just live on broccoli. I promise you. That's not healthy. And we see this in people who become really obsessed with healthy eating. They become very unhealthy. They're unable to maintain their physical and mental health and social health. It affects all their relationships. So I like to get away from this unhealthy/healthy thinking.And it is so healthy to be able to sit down and enjoy a bowl of ice cream. We're visiting my parents right now, and my two kids had these big bowls of ice cream, and also the two baby cousins, who are two and not even quite one yet, my mom was giving them ice cream too. I was like, “This is such a grandma move right now.”But here they are, they're all together enjoying their ice cream, and the two-year-old had sprinkles for the first time. It was just this really amazing bonding moment. I don't want my kids, in the back of their heads, to think, “Oh my gosh, I shouldn't have eaten that much ice cream,” or, “I shouldn't have eaten that ice cream,” or, “That was unhealthy for me.” I just don't want that for them.Sarah: Yeah. You want to enjoy the food that you're eating, no matter what the food is. So how do you talk about it then? I've heard some people say “sometimes food,” like, “This is food that we don't eat every day.” How do you talk about or differentiate?Jennifer: You can model that, and I like to do what's called predictable parenting, where you're just going to be really consistent about whatever you're going to do, and you're going to help your kid get in touch with their hunger and fullness cues. So you're going to serve them meals, but you're also going to be like, “Sorry, you can't have a snack right now because dinner's in 30 minutes.”You're going to have a really predictable routine of meals, and that has the purpose of developing their embodiment, which is actually being able to tune in and listen: What is going on inside of my body? What does it need? How do I respond to it? One thing you do is just have an eating routine. That actually goes a really long way in helping kids have a good relationship with food.Then you want to talk about food neutrally, and you want to model what a balanced diet looks like. If you really own your role as the restaurant owner, you're not going to be making multiple meals. You're going to be making one meal for the family, in most cases, and you're always going to make sure there's at least one food on there that your child's comfortable with. It doesn't have to be their absolute favorite food, but it's got to be something that they're comfortable with.Sarah: Something they'll eat.Jennifer: Yeah, something they'll eat, in most cases. Although kids are eating eggs several times a week for their whole life, and then one day my son's like, “I don't like eggs. I've never liked eggs.” I'm like, “That's just so not true.” So you never know, which is why I say something they're comfortable with, something that they almost always eat.Then you can model what a balanced diet looks like. You're probably not going to serve candy for meals. Maybe you add a little candy onto a meal or snack, and that's a strategy people often use, and that's fine. But you're going to show that every single meal—or most meals—has a fruit or a vegetable. I like to think of it in terms of a protein food that also has fat, an energy food, which is a carbohydrate-rich source, and then also color, which is fruits and/or vegetables. That's kind of how I think of a balanced meal.We want to model that for kids for most of their meals and most of their snacks. They will absorb what that means. And so without saying anything, without being like, “Oh, this is a sometimes food. This is an always food,” you're going to show them that it's only there sometimes.Sarah: Right.Jennifer: And you're also going to show them that other foods are there all the time. Now, as kids go out, they're going to get hyped up on candy and sweets. It's not like these are going to be, quote, “neutral foods.” They're not. Maybe when they're in preschool, but by the time they're six and in school, with friends and parties, they know that these other foods are different. They know.On social media, I've heard, “Oh, we can never restrict kids. We can never say anything that suggests they're different.” I'm sorry. Hyper-palatable food—meaning candy, things with added sodium and sugar and fat—they are so different.Sarah: Right. Your brain knows they're different.Jennifer: Yeah. The kids know they're different. So we don't have to hide the fact that we know they're different. We can also set some limits, but we just want to be consistent about them. Like, “Oh, you can have two cookies.” Sometimes we might want to give kids more cookies. You might even say, “Hey, I want my kid to be able to choose how many cookies they have.” That's all totally fine, and it's all within the bounds of something that's going to help kids have a healthy relationship with food and their bodies.Sarah: I mean, I guess it depends, too, on the access, right? Like you were saying, you're the executive chef of your restaurant. What we did, which I think worked pretty well, was we only occasionally had—I'd buy ice cream once in a while, and we'd eat it until it was gone. Or we'd have chips once in a while, or we'd make cookies once in a while. They sort of had, not 100% free access, but everybody would eat it, and then it would be gone, and then we wouldn't have that stuff in the house anymore.But the funny thing is—I mentioned to you before that two out of my three kids have been moved out of the house for a while—and I figure now my 19-year-old, I can buy chips and she can decide to eat them or not. So they come home and they're like, “When did we become a chips household?” I feel like at a certain point you can just have in your house whatever you want and your kids are adults. But it's hilarious because they're like, “And bacon? When did you start buying bacon regularly?”Jennifer: Right. And I think ultimately they're going to grow up. They're going to decide what they have in their house, and you're going to decide what's in your house. We just want to kind of get them to that point where they can enjoy all foods without any guilt.Like, yeah, you made cookies and you enjoyed them together, and then that was that, and then you didn't have them around for a while. You weren't sitting there saying, “Oh, well, cookies are bad for you, and so we only have them sometimes.” No, cookies aren't bad for you. They're only bad for you if you're eating so many cookies that it's pushing out all the other food that you need.Sarah: Yeah. So that reminds me of why I brought that up, which was that you can't really ask kids to self-regulate, in my opinion—tell me what you think—if that food is available all the time in your house. Most kids, I think, would have cookies all the time if the cookies were just freely available 24/7. So I don't know. Tell me what you think about that.Jennifer: Yeah, this is a great question. If you go on social media these days, you'll see people who are like, “Kids can totally regulate. Kids know when they're hungry and full. Kids can listen to their hunger and fullness cues.” After doing so much research for this book and also having parented—I don't have as much experience as you, but I'm at 13 years—I agree some kids can regulate, but a lot of kids cannot.And here's the reason. It's because, again, that hyper-palatable food has a different effect on their brain than other foods. And if it was an ultra-processed food, meaning it's a food that was kind of created in a factory or the recipe was designed by a multinational snack corporation, they have done so much research to find out the exact recipe that's going to make people eat the most of it, override their hunger and fullness cues, and therefore buy more of it.Sarah: Or even their enjoyment cues. Like people eating things and eating, and they're not even really enjoying it anymore.Jennifer: They are overriding their body, and I think it's unfair to ask children to try to regulate that and to put that on them. Again, some kids are good at this, and if that's one of your kids and that's just how they work, fine. That's fine. You don't have to set limits.The key, whether we're letting kids eat as much as they want or we're setting limits, isn't whether we're setting limits or not. It's how we're setting the limits. So if I want to set a limit on cookies, what I want to say is, “We're all having two cookies today,” and that's it. I'm not saying, “Because it's a sometimes food,” or, “Because it's bad for you,” or, “Because if you eat too much you're going to gain weight,” or, “Because you don't have self-control.” I'm not saying any of those things.What the research has shown, and what's just been observed, is that kids who have a higher weight hear more of these qualifications from their parents: “Because of this,” “Because you...” “Because that's just too much.” That part is where you're adding on guilt, shame, and worry, and that's what we want to avoid. So when we just say, “Hey, everybody's having two cookies,” that's just the facts. I'm going to enforce it, but I'm not adding anything to it. It's in the addition that we run across problems.Sarah: Right. More like moralizing. That makes so much sense. I like how you said some kids can regulate and some kids can't, in terms of the amount that they're eating and the kinds of food that they're eating, because I really did follow all of that sort of intuitive feeding advice for kids. And I did have one child who really had a hard time regulating whether they'd eaten enough, or eating past the point of fullness, and the things that they wanted to eat.It wasn't until I discovered through some research the connection between ADHD and feeding and found that there are some kids where you can sort of let them more intuitively know what their body needs and wants, and other kids you have to teach mindful eating, which is what we found really solved the issue. Because I was afraid to say anything, you know, because I didn't want to make this kid feel bad about themselves or their body. But as soon as we had a way to talk about it that was about mindfulness rather than that sort of intuitiveness—I don't know if you see those two things as different, but that's sort of how I came to think about it.Jennifer: Yeah. So here's the thing with intuitive eating. It was a model, and it's the name of a book. It was a model designed for adults—a very specific group of women, in fact—to come out of diet culture and to get back in touch with their bodies. Of course, that's a huge simplification, but it was never designed for children.And you may have heard of the division of responsibility in child feeding. That was also designed by a dietitian and eating disorder therapist for the purpose of helping private-practice eating disorder clients—children. But the thing is, that's a very specific group of people in both cases. So to take a model that was designed for a specific group and now say this is applicable to all children, I don't think is fair. It's not evidence-based, and it's something that I've really had to do a lot of thinking about over the past two years.Also, seeing so many kids grow up over the years and helping so many families in the Better Bites programs and things, I've been thinking, yeah, this model of always letting your child decide how much to eat, or how much to eat of what foods, actually is not great for many kids.Sarah: Yeah, it wasn't great for one of mine.Jennifer: Neurodivergent kids especially, whether it's ADHD or autism or something else, sometimes don't have as strong of a sense of interoception. And this is true even of some neurotypical kids.Sarah: Yeah.Jennifer: So the interoceptive sense is the ability to tell: Am I hungry? Am I full? Do I have to go to the bathroom? Am I hot? What is going on inside of my body, and do I know how to respond to it? Do I know how to make sense of that experience?Some people describe being anxious as being very, very hot. Like, what do you do if you're very, very hot? They have to learn over time, “Oh, that also means I'm anxious. Therefore something is worrying me. Therefore I need to address the thing.”So for a lot of kids, we have to walk them through that experience. One of the most powerful ways we can do that is by narrating our internal experience, where we're saying, “Oh, I'm cold. You see these goosebumps on my arm? That's telling me I'm cold, and I'm kind of shivering. I'm going to put on something else. Oh, that makes me feel warm.”Or, “I hear my stomach grumbling, and I feel empty, and I feel kind of grumpy. That's telling me I'm hungry, and so I'm going to plan to eat a snack. I have snack in 15 minutes,” or, “It's time for a snack right now.” And then as I'm sitting at the table, saying, “Oh, you know, I'm starting to feel my tummy fill up.” At some point you're like, “Ah, I'm feeling full now. I'm going to stop eating.”But like you're saying, for some kids, we actually have to teach them explicitly. Some of these kids are going to have a harder time potty training. They may have a harder time learning a lot of things and how to respond to their body because they have to be taught explicitly.Fortunately or unfortunately, that kind of falls to us to help them because we're the ones who are with them so much of the time, and they're most likely to be relaxed around us and able to learn. The more we can narrate our experiences—although that can be exhausting, I know—the more they can start to make those connections.Sarah: That makes a lot of sense. And I think also the interoception thing that you mentioned is really a big part of it. Then there's also that eating can be very regulating in terms of the chewing action and being able to differentiate hunger from boredom. There are so many things that some people or children just know, and some people or children need to be, as you said, explicitly taught those things.Jennifer: Yeah. It's just something that they don't know, and their body doesn't automatically make those connections. And that's so true, especially with chewing.If you find your child is eating a lot when they're bored or when they're lonely or when they have negative feelings or hard feelings, one of the things you can really fall back on is your eating routine, where you're like, “Okay, we're going to eat our meals at these times. We're going to eat our snacks at these times.” It kind of keeps everybody on the same page in terms of when we're eating.And then it's a little bit harder to say, “Oh, I'm going to use food to help my kids soothe themselves,” because that's really tempting when we know, “Hey, if I just give them a snack, they're going to calm down.” I'm definitely a big fan of occasionally using food as a pick-me-up because what a great tool. We could be feeling bad, and then we can eat something, and all of a sudden we can feel so much better.Sarah: My daughter this morning had to have some blood work done, and she texted me, “The blood work hurt my arm so much. My arm is just killing me, and so I bought myself an almond croissant to feel better.”Jennifer: Ah.Sarah: I said, “Great self-care.”Jennifer: Yes. Great self-care. At the same time, if that's our only tool, then we're in trouble. And so I think we have to kind of help our kids. I'm never down on somebody, or myself, for eating just for the purpose of feeling better or just for the purpose of enjoyment. We think about receiving meals from people in tricky times in our lives, or eating something that someone gives us even when we're not hungry. It can still build connection and be such an uplifting experience.Sarah: Well, and food is so nurturing, too. Again, before we started our recording, I was telling you how my 22- and 25-year-olds, who don't live at home anymore, I really use food as a way to show my care and love for them when they no longer, quote, “need it,” right? Like making them food.Once last year, I made a lasagna and took a picture of it and sent it to them and called it “son bait.”Jennifer: That's right.Sarah: So yeah, food really is nurturing. And I think what I've come to think about it is, as long as you just don't do that all the time, right? Have seconds when you're not hungry because it's your favorite food, as long as you don't do that every single time you eat.Jennifer: Yeah. I think having the ability to be flexible goes so far in our well-being. When we're really inflexible, sometimes our life circumstances call for inflexibility. If we have very tight deadlines for when we can eat and when we can't eat, or maybe we're working through a health issue or something like that where we just really have to be a little bit more mindful of what we're eating, maybe we have a little bit less flexibility.But if we're out of that season, we're in a different time, then we can be more flexible during that time. I think the key is we're not over-moralizing this experience. Instead, we're enjoying it, we're participating in it, and we're learning to connect to real life, not just eating away all of our hard times or avoiding all of our hard emotions or things like that.Sarah: That makes so much sense. Okay, let's shift gears a little bit. I'm talking to you—I know school has already started in some parts of the country, and it's starting in the next few weeks in other parts of the country. And with school comes packed school lunches.Jennifer: Right.Sarah: And I think every parent out there is like, “Oh, I've got to start making lunches again.” So do you have any sort of hot tips for things that you find—are there ways to cut corners to pack lunches that kids will eat, that are healthy and nutritious, and also don't take a ton of time or money to do?Jennifer: Sure. So when I'm packing lunches, first I just kind of start with the same formula, which is a protein food, an energy food—which is what I call a higher-starchy carbohydrate food—and then the color, the fruits or vegetables.If you want to really cut corners, get yourself a lunchbox that only has three containers. That's one of my big tips. A lot of these fancy bento lunches have four, five, six containers of food, and then often people feel pressured to fill it with six different kinds of foods. That's just a lot for you to think about. I have all the different lunchboxes because it's part of my job, and we often send ones that have a few more compartments, but that can be stressful. I've definitely felt that, where I'm like, “Just give me three containers.”Also think, “Is there something that I can use from dinner or another meal that I made earlier in the week in this lunchbox?” The more you can incorporate that, the better. Or, if you can't, see if you can make it during your dinner meal. When you're already in the kitchen, things are already a mess. It might look like a bomb went off in your kitchen, where there's a half-made lunchbox, there's a half-made dinner, but if you're the sort of person who can kind of manage that chaos, then do it then, because then you only have to clean up once. It's already chaos; you're just adding a little bit more chaos.And you can also train your kids to help you, depending on your kids, of course. That can be a way for them to help save time for you. And then also kind of lean into maybe a baby carrot or a cucumber that you just chop, chop, or stuff where you're cutting it up but it doesn't feel that hard for you.I think so much of what's hard and easy—I was kind of talking to my Instagram audience about this recently—is individual. Making meatballs to me is a bridge too far. That just feels so hard and tedious. And a lot of people are like, “Oh my gosh, it feels so easy to me.” So I think a lot of this is what feels hard and what feels easy to you, and kind of run with that. Don't compare your child's lunchbox to everybody else's.If your kid is going to eat a peanut butter and jelly sandwich every day, if you can send peanuts, or a sunflower seed butter and jelly sandwich every day, go ahead. Send them with the same lunch every day if they're the kind of kid who just needs the same lunch every day. If your kid needs a different lunch every day, obviously that's a little trickier.But also, if you can say, “Okay, can I use something from dinner?” that can really help. My kids have also learned that they kind of like soup at lunch, and I freeze it in one-cup segments, little portions. They know how to take it out of the freezer, put it in the microwave, heat it up, and put it in the thermos. That's something that I was able to train them to do.So any prep that you can do outside of it, when you're already doing something else, is just going to save you a little time. And then if you can also save time with cleanup by doing it at the same time as dinner, that can be really helpful. We have a whole bunch of under-15-minute lunches in my Everyday Lunches e-book, as well as mix-and-match guides.Sarah: Okay, nice.Jennifer: And they can be really fun. I think engaging your kids, too—finding out what are they going to actually eat, asking them questions. “Does this lunch look okay?” If it comes back uneaten, ask them what was wrong with it so that you can kind of iterate on lunches as well.Sarah: I once accidentally sent a thermos full of hot water with one of my kids to school. I forgot—I think it was probably macaroni and cheese that I was putting in it—and I forgot to put the macaroni and cheese in.Jennifer: Oh my gosh. There are so many times that I've messed up on lunches in one way or another. You do the best you can, you know?Sarah: Yeah. I mentioned before when we were talking about lunches that making food—and I'm somebody who cooks a lot, and I've made a lot of food for 25 or 26 years now with kids—it does take a lot of time and money and energy to make, I'm going to say, “nice food,” whatever that means to you. But the food you feel good about serving your family.If you're short on time, money, energy, or one, two, or three of those things, what's the best use of resources, do you think, for feeding families if you're short on some of that stuff?Jennifer: First, go for frozen fruits and veggies. Just go right there, because that is no compromise whatsoever. It's just a different form of the same food.Sarah: They're often cheaper too, I find. Especially frozen fruit is a lot cheaper than fresh fruit.Jennifer: Yeah. Lean into that first. Also, find some cooking methods that are easy. The other day I put a bunch of chicken thighs in the Crock-Pot and poured some salsa over it. It was delicious at the end of the day. It took me five minutes, if that. I'm trying to think of what I served with it. I think it was leftover rice or something that was already leftover, something I could just quickly heat up in the microwave.I can't remember what we did for veggies, but I could have also added on the side of that just a couple bags of frozen peas, and we would've been good, right? So some bread and some frozen peas. I had a meal that took me maybe 15 minutes to make, very economical. It's really kind of looking for those time-saving prep methods and then saying, “Okay, what can we do?”Sarah: Yeah. One thing I always talk to overwhelmed parents about is trying to just really, really simplify dinner. Coming home, daycare pickup, everyone's tired, blah, blah, blah. And I always have this funny story. Once when I was pregnant with my third, and my other two were two and five, my husband had an out-of-town job for four months, and I was in school full-time.Jennifer: Oh my God.Sarah: It was exhausting. And I would make eggs for dinner a lot.Jennifer: Oh my goodness, yes.Sarah: Eggs and baby carrots and toast were the go-to dinner, to the point where one Saturday morning I said to my sons, “Who wants some fried eggs for breakfast?” And my two-year-old said, “Silly Mommy, fried eggs are for dinner.”Jennifer: I love that. Oh my gosh, we went through years and years and years where at least once a week we had eggs and toast and baby carrots, or some microwave peas or something from the freezer.Canned soup is an okay dinner. There are so many things that I think people are feeling kind of hard on themselves about. Don't listen to other people's rules. What is working for you right now? Go with that.Sarah: Yeah, like pesto pasta and jarred spaghetti sauce and noodles and apple slices. And I think sometimes it's hard for parents, too, because they like to cook and they want to make nice food for themselves, right? But something has to go.Jennifer: Yeah. Something's gotta go, man. Making something nice for yourself—do it when you have a chance, but otherwise it's okay to let that go for now. You'll get it back.That's the other thing. We feel like, “Oh, I don't want to give up this part of myself.” You're not giving it up. You're just saying, “Hey, I'm not going to do that. I'm going to do other things right now, and then at a different stage I will do that again.” I'm actually cooking a lot better now that my kids aren't holding onto my feet and fighting while I'm trying to cook.Well, they still do that, but they're not really getting in the way of cooking. It's so hard to cook with little kids around.Sarah: Totally.Jennifer: I always say I would notoriously let my kids make a huge mess while I was making dinner, and I call it a “time loan.” They're making a huge mess, but I was able to actually get dinner on the table. I got that time, and then, yeah, I'll have to pay it back. I'll have to clean up their mess when they were really little, but it's worth it.And I will also say, if you're having a really hard time budget-wise, but you still have some time to cook, I have a meal plan that's specifically designed to save money. It's all about making the most of the food, using up all leftovers and preventing waste and all that, so that you can really spend significantly less—Sarah: Yeah, I think I saw that a few years ago. We'll link to that. You've had it for a while, right? It's called Affordable Flavors.Yeah, we'll link to that in the show notes. One thing I'm just remembering that we did when my kids were little is there was another family—this woman who had kids around the same age—and we lived a few blocks away. Once a week, we would make double dinner and give it to the other one.Jennifer: I love that.Sarah: Yeah. She was Japanese and a really nice Japanese cook, and my kids actually, to be totally honest, weren't huge fans of her dinners, but my husband and I certainly were.Jennifer: Oh, that's great.Sarah: Yeah. But it was really nice. Once a week, you didn't have to make anything because somebody gave you dinner. And it's not very hard to make double of your own dinner. So if anyone has a neighbor that they could do that with, it was really a nice thing to do.Jennifer: Yeah. That's a great idea.Sarah: Well, thank you so much. Tell us about your book launch. We'll put any links in the show notes, but you told me before that you had some prizes and things for the pre-order.Jennifer: Yeah. So there are a bunch of pre-order bonuses. As soon as you buy the book, you can upload either your receipt or, let's say you requested it from the library, you can upload just proof of that request. I have some printables—how to talk to kids about red foods, orange foods, yellow foods—that are super popular. I usually sell it, but I'm giving that away as a pre-order bonus.There are also mealtime conversation cards coming. There is a live call with my mom that I'm going to be doing that's also recorded, so depending on when you hear this, it's still available. There are also conversations like, what do you say if your kid comes back and says, “I'm fat”? What are some scripts? There are some scripts for that. There's also my bedtime snack chart. There are a lot of tools where you're like, “Okay, I want to make some improvements in different areas.” There are pre-order bonuses that give you tools for almost every area that you could want to apply.And then I'm also doing a really fun book tour where I'm meeting with child feeding and food specialists from all over the United States over time, and I'm going to be posting my interviews online for everybody to see. It's almost like a short-term podcast kind of demo. It's going to be a lot of fun for people to follow along.Sarah: Great. Well, thank you so much for coming on. One last question, which I ask all my guests—and I've asked you this before, so I can go back and compare and see if you answer it the same way—which is: If you could go back in time to your younger parent self, what advice would you give yourself? It can be about anything. It doesn't have to be about food or feeding.Jennifer: Sure. So now that I'm 13 years in, I think the one thing that would've been so helpful for me to know is: It's not my job to make my kid happy. It sounds so simple now, but I'm like, no, it wasn't my job to try to make them stop crying. It was my job to just hold a boundary and be there.And when I stopped, when I just kind of let go of that idea of trying to make them happy, oh my gosh, the weight, the drama—it just went away. It's like, “Oh, it's okay for you to be unhappy. That's you and your feelings over there, and I'm here to support. I'm here for you.” And also, it's not my job to fix that.Sarah: Yeah. Great. Well, thank you so much. Best place for folks to go and find out more about you and what you do?Jennifer: Kids Eat in Color, whether that's kidsincolor.com or on your favorite social media. I'm there.Sarah: All right. Thank you so much, Jennifer.Jennifer: Thank you so much for having me. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sarahrosensweet.substack.com/subscribe

It's time for EPISODE 4 OF THE WHAT TO COOK SHOW!!And because it's PUB WEEK (!!!!!), today's recipe is from the 15-minute chapter of Make It Fast! But I wanted to make it a little bit more show-off-y, so we're leveling the recipe up in a few different ways, using the “Extra Extra” notes from the cookbook — AKA the tips that will teach you how to make the recipe a little extra!In this BBQ chicken and peach chop, we're going to double the dressing and use half of it as a marinade for our chicken. We're then going to grill that chicken along with fresh corn on the cob and peaches. AND we're going to let the black beans marinate in the salad dressing for a bit, infusing them with flavor. The full recipe along with the inspo for this salad, how this version compares to the one in the book, and all the usual notes and substitutions will be in your inbox tomorrow.Want in on the full recipe? Upgrade to a paid subscription now so that it lands in your inbox bright and early tomorrow!!!I love this salad so much. The whole video crew LOVED THIS SALAD SO MUCH. We absolutely inhaled it!!!! I hope you'll cook it this weekend and let me know if you love it, too!Links and more info for a few things I chat about in the show: * The Earthbound Farms greens I used * I am literally obsessed with Cometeer. Yes, they sponsored this show. But y'all, IT'S SO GOOD. I have become an evangelist. I had 10 people over for breakfast the other day and instead of making a pot of coffee, I made each of them a cup of Cometeer so that we could discuss it. I drink a hot coffee every morning, and I make an iced half-caff latte every afternoon. It is the best, best, best — trust me, you must try it. * Here's my no-hangover marg recipe: Equal parts lime juice and tequila plus half part orange juice. For a single marg that breaks down to: 1/4 cup lime juice + 1/4 cup tequila + 2 or 3 tablespoons orange juice. Add ice and shake the heck out of it. It's tart!!! Add simple syrup (I prefer it over agave) if you need it a little sweeter.* Car/breakfast meatball recipe — find it near the bottom of that post* BBQ chicken meatballs, broccoli, and tomatoes with cheesy rice* Five ingredients I always have in my house: Canned beans, boneless, skinless chicken thighs, Duke's mayonnaise, white cheddar cheese (ideally Unexpected Cheddar from TJ's), and honey. What are yours?!Click here to watch this episode on Youtube or Youtube TV!Tell me if you watched the episode! Did you learn anything? Favorite part? Mine is when Jess clearly thought the salad dressing was too tart LOL. I loved making this show and I want to keep doing it — let me know what you think! I'll send someone who comments my favorite gigantic wooden salad bowl!This series is sponsored by my actual obsession, Cometeer! Cometeer works with some of the best roasters from all over the world — including Onyx, Intelligentsia, Counter Culture and Black & White from my home state of North Carolina. There are so many different coffees on their menu, all brewed to perfection and flash-frozen so you can make hot or iced coffee just by melting it. I love rotating through different roast levels and flavor profiles. They also have a ton of great half-caff and decaf options, so I can have an iced latte as an afternoon pick-me-up without then being up all night. Go to cometeer.com/caro and get $20 off your first order! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

In this Ask Me Anything episode, Dr. Will Cole and his clinical team address a third-year medical student experiencing deep frustration with conventional medicine, answer a practical question about canned chicken safety (and why sardines win every time), and tackle Lyme disease and vertigo — including why upwards of half of Lyme patients can develop POTS-like dysautonomia symptoms, and why a Lyme doctor saying there's no connection should raise eyebrows. They also cover the US nutrition education crisis in medical schools, the regenerative aquaculture movement, and how to build nervous system resilience after a Lyme diagnosis. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Give them meals + snacks that are actually right for where kids are developmentally - balanced, intentional and made to support real growth. Go to littlespoon.com/WILLCOLE and enter code WILLCOLE for 30% off your first order.Upgrade your kitchen with Our Place today. Visit fromourplace.com/WILLCOLE and use code WILLCOLE for 10% off sitewide.Head to MANUKORA.com/WILLCOLE to save up to 31% plus $25 worth of free gifts with the Starter Kit, which comes with an MGO 850+ Manuka Honey jar, 5 honey travel sticks, a wooden spoon, and a guidebook.Use the links in my show notes to check your registration, get registered, or receive election reminders. You can also visit vote.online or @vote on Instagram for more information.Check Your Registration - https://tools.vote.online/embeds/check-your-registration?partnerId=cbc1e590 Get Election Reminders - https://tools.vote.online/embeds/get-election-reminders?partnerId=cbc1e590 Register To Vote - https://tools.vote.online/embeds/register-to-vote?partnerId=cbc1e590 Pledge To Register - https://tools.vote.online/embeds/pledge-to-register?partnerId=cbc1e590Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pam and Amy talk about -- you guessed it -- some CANNED adjacent bullshit in the news. Meta used AI to tag workers who took leave to be laid off, lawsuit claims (The Guardian) LinkedIn, a mass grave of ghost jobs, is now becoming a dating app (SF Gate) Nearly 200 Economists and Tech Leaders Warn of A.I. Threats (NYT) Did they ghost you? Living my Life: Emma Goldman

In this episode of Zen Tiki Lounge, Sunshine and Kalani settle into the lounge for an evening of cocktails, conversation, and travel stories. The duo samples a pair of canned mai tais, one from Crafthouse and another from Tip Top, to see whether convenience and quality can successfully share the same glass. Plus travel logs from Las Vegas and Hawaii.

What a month! My AUDIO Host cut off the end of this episode. When I replaced the file, the podcastchers did not update. TRY TWO for those of you who did not listen to it on Youtube by now! Today, I want to talk to you about navigating homestead abundance when it feels like everything is happening at once: planting for fall, processing an abundant tomato harvest, livestock needing extra support in the heat, and personal things ramping up in the background. But mostly, today is about 120 pounds of tomatoes that appeared here yesterday during a week when I won't be around. We will also cover our usual Tuesday segments. Featured Event The Art of Containment: Practical Livestock Fencing, August 8th at 10am at the Holler Homestead in Lancaster, TN. Tickets ar $50, grab yours here All Holler Homestead Events: https://livingfreeintennessee.com/events/  Sponsor 1: DiscountMylarBags.com Sponsor 2: AgoristTaxAdvice.com/LFTN Tales From The Prepper Pantry 120 Pounds of Tomatoes Peaches: Final Harvest  ¼ bushel of green beans off 5 plants Time to plant the fall garden if you have not - for real, it is time! Moving from paper goods to washables where it makes sense Frugality Tip Say yes, but lean on community Operation Independence Seeking Farm Sponsors for our Farm To Table Dinner in September - how that works. Tomatoes All At Once Geraldines Story from A is For Cod-Wada: https://www.amazon.com/coda-wada-Geraldine-Duncann/dp/B0006YH9M2 THE MOMENT EVERY HOMESTEADER WAITS FOR: Michelle from Trippy Acres has too many tomatoes this is the day EVERY homesteader waits for - the moment someone says, can you take all this (WHATEVER) off my hands - and that whatever is a thing you love. Adjusted Monday schedule to harvest Admitted I wasnt processing last night to maintain health, but kept them all cool where? In my livingroom on a fold out table Processed them today - 120 pounds or so of tomatoes. A FAMILIAR RHYTHM: SORT - CUT - FREEZE - REPEAT GOAL is not homestead processing perfection, it is food spoilage stabilization. Works well post freezer: canned sauce, ketchup, salsa, stewed, freeze dried Must happen from fresh: Sundried, fresh Partial processing now helps future winter canning flow well Core and cut smaller to make it easier to process later as sauce Skins come off easily after freezing for stewed but before thawing, so store tomatoes you plan to skin as a single layer and only cored, not sliced smaller Dice the tomatoes you want for salsa in salsa batch sizes so that you can pull tomatoes for salsa straight from the freezer into the salsa pot Reducing sauce without heat by freezing and canned tomato water Keep Heat Outside Dehydrate and crockpot reduce sauces outside under cover (assuming you don't have a bear problem) to save adding heat inside Freezing for winter canning lets you heat the house int he winter while processing your tomatoes - win-win Prioritize ripest tomatoes first and set aside underripe ones to ripen as you go Favorite Tomato recipes Canned Salsa (Scaled for how many peppers I have) Fresh tomato Basil Soup (Make it and freeze for winter) Tomato Cucumber Salad Fresh Tomato and Meat Sauce Sliced Tomato with, salt and pepper, basil and a balsamic reduction Dried tomato in olive oil and garlic Freeze dried tomato powder Canned tomato sauce Canned stewed tomatoes if I am in a hurry Tomato cheese fry pies One of the things that can be hard to communicate to people about living a homesteaders lifestyle is that you will have times where everything seems to be happening at once.  Like for me right now: I need to be in Nashville for a few days managing my rental property, my mobility is coming back so I am working on a backlog from my injury and also setting a foundation for a fall garden, the livestock does best when they are handled daily even though they can sort of go on auto pilot. We just finished a large peach harvest, there are saturday farmers markets to do, our events are happing every other week or so, and then, 120 pounds of tomatoes appeared.  You build the skills over years on a homestead to tap into something like this and run with it.  I used to drop everything for days to do projects like this and that is how I learned a better way. One that preserves the food while preserving the reason I am on the homestead: to live in concert with nature, build abundance from the land, and enjoy the beauty of this place. So if you are new to homesteading, it may feel like lots of pressure at this time of year with the pest pressure, the weeds and the harvest, but it doesn't have to be. And being frantic all the time isn't why you are doing this, is it? Make It A Great Week

Today, I want to talk to you about navigating homestead abundance when it feels like everything is happening at once: planting for fall, processing an abundant tomato harvest, livestock needing extra support in the heat, and personal things ramping up in the background. But mostly, today is about 120 pounds of tomatoes that appeared here yesterday during a week when I won't be around. We will also cover our usual Tuesday segments. Featured Event The Art of Containment: Practical Livestock Fencing, August 8th at 10am at the Holler Homestead in Lancaster, TN. Tickets ar $50, grab yours here All Holler Homestead Events: https://livingfreeintennessee.com/events/  Sponsor 1: DiscountMylarBags.com Sponsor 2: AgoristTaxAdvice.com/LFTN Tales From The Prepper Pantry 120 Pounds of Tomatoes Peaches: Final Harvest  ¼ bushel of green beans off 5 plants Time to plant the fall garden if you have not - for real, it is time! Moving from paper goods to washables where it makes sense Frugality Tip Say yes, but lean on community Operation Independence Seeking Farm Sponsors for our Farm To Table Dinner in September - how that works. Tomatoes All At Once Geraldines Story from A is For Cod-Wada: https://www.amazon.com/coda-wada-Geraldine-Duncann/dp/B0006YH9M2 THE MOMENT EVERY HOMESTEADER WAITS FOR: Michelle from Trippy Acres has too many tomatoes this is the day EVERY homesteader waits for - the moment someone says, can you take all this (WHATEVER) off my hands - and that whatever is a thing you love. Adjusted Monday schedule to harvest Admitted I wasnt processing last night to maintain health, but kept them all cool where? In my livingroom on a fold out table Processed them today - 120 pounds or so of tomatoes. A FAMILIAR RHYTHM: SORT - CUT - FREEZE - REPEAT GOAL is not homestead processing perfection, it is food spoilage stabilization. Works well post freezer: canned sauce, ketchup, salsa, stewed, freeze dried Must happen from fresh: Sundried, fresh Partial processing now helps future winter canning flow well Core and cut smaller to make it easier to process later as sauce Skins come off easily after freezing for stewed but before thawing, so store tomatoes you plan to skin as a single layer and only cored, not sliced smaller Dice the tomatoes you want for salsa in salsa batch sizes so that you can pull tomatoes for salsa straight from the freezer into the salsa pot Reducing sauce without heat by freezing and canned tomato water Keep Heat Outside Dehydrate and crockpot reduce sauces outside under cover (assuming you don't have a bear problem) to save adding heat inside Freezing for winter canning lets you heat the house int he winter while processing your tomatoes - win-win Prioritize ripest tomatoes first and set aside underripe ones to ripen as you go Favorite Tomato recipes Canned Salsa (Scaled for how many peppers I have) Fresh tomato Basil Soup (Make it and freeze for winter) Tomato Cucumber Salad Fresh Tomato and Meat Sauce Sliced Tomato with, salt and pepper, basil and a balsamic reduction Dried tomato in olive oil and garlic Freeze dried tomato powder Canned tomato sauce Canned stewed tomatoes if I am in a hurry Tomato cheese fry pies One of the things that can be hard to communicate to people about living a homesteaders lifestyle is that you will have times where everything seems to be happening at once.  Like for me right now: I need to be in Nashville for a few days managing my rental property, my mobility is coming back so I am working on a backlog from my injury and also setting a foundation for a fall garden, the livestock does best when they are handled daily even though they can sort of go on auto pilot. We just finished a large peach harvest, there are saturday farmers markets to do, our events are happing every other week or so, and then, 120 pounds of tomatoes appeared.  You build the skills over years on a homestead to tap into something like this and run with it.  I used to drop everything for days to do projects like this and that is how I learned a better way. One that preserves the food while preserving the reason I am on the homestead: to live in concert with nature, build abundance from the land, and enjoy the beauty of this place. So if you are new to homesteading, it may feel like lots of pressure at this time of year with the pest pressure, the weeds and the harvest, but it doesn't have to be. And being frantic all the time isn't why you are doing this, is it? Make It A Great Week

"Canned Fruit Preserves and Jellies Household Methods of Preparation" by Maria Parloa is an essential guide for anyone looking to extend the joy of fruit beyond its fleeting season. This audiobook delves into the art of preserving fruit, allowing listeners to savor the flavors of their gardens or local harvests all year round. The timeless theme of making the most out of nature's bounty resonates deeply, particularly in today's world where sustainability and resourcefulness are increasingly valued. By mastering these household methods, listeners can not only enjoy delicious preserves but also connect with the tradition of preserving food, ensuring that the sweetness of summer can be relished long after the harvest ends.

Firefighter, lifesaver, Iron Man athlete - sometimes a cup of instant coffee wasn't enough fuel for Ollie Puddick to get through the day. 

Right now, somewhere in the open ocean, a raft the size of a small table is drifting with no one steering it. It's called a fish aggregating device, or FAD, and the tuna industry drops thousands of them into the water every year to lure fish to the surface. A new study published in Science Advances tracked where these rafts actually end up, and the answer is unsettling: they've likely drifted through more than half of the world's marine protected areas by total area, with over 6,300 strandings recorded across 174 protected areas in 53 countries and territories. When a drifting FAD washes onto a reef, its trailing net snags and breaks coral, then breaks down into plastic pollution in the exact places set aside to stay clean. The nets keep "ghost fishing" long after anyone's watching, entangling turtles and sharks. Nearly 500 at-risk species live in the protected areas where these strandings happen, and the cleanup burden usually falls on small island communities who never saw a dollar of profit from the tuna these devices caught. Andrew breaks down what the study found, why protected areas can't defend against gear that doesn't recognize boundaries, and the one label on a can of tuna that tells you whether you're funding this problem or not. It's a same-day, ten-second habit that pushes back on the exact fishing method behind the damage. Support Independent Podcasts: https://www.speakupforblue.com/patreon Need help with your ocean non-profit, company, or project? Get the help you need with Pisces Oceans Inc.: https://www.piscesoceans.ca Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube  

One of the most divisive figures in television history is not a person, but a box. One that was kept under lock and key for most of its owner's life: The Laff Box. This tool, which generated fake laughter on countless of television comedies, has an improbable start, and a wild history. Joining Tess to talk through the fascinating life and death of the laugh track is comic and podcaster Holly Brown @hollybrowncomedy (Everyone Knows But Me.)  Read Charles Douglass obituary in the LA Times Read NY Times “Lives They Lived Making Us Laugh”  Read BBC article “The History of Laugh Track.”   Follow Pop Mystery Pod on Twitter, Instagram, and TikTok @popmysterypod  Pop Mystery Pod is written and produced by Tess Barker @tesstifybarker. Produced by Tyler Hill.  Theme song by Rick Wood @Rickw00d. Support independent pop journalism and join us on Patreon at Pop Mystery Pod. Get access to ad free episodes, bonus content, and polls about upcoming topics. patreon.com/PopMysteryPod Follow Tess's other podcasts Lady to Lady and Toxic: The Britney Spears Story wherever you get your pods.  Make sure to leave us a review! And tell a friend about the show! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Non-sandwich submarines, and artificial rain

(Foto del podcast; Cole Berliner)Playlist;COLE BERLINER “A western sun” (The black door)NATURAL CHILD “Born lucky” (Wooden)JESSE WELLES “Won’t you come out tonight” (Masks off)THE CROOKED RUGS “Canned meat” (ST)DATURA 4 “On the rebound” (High on the low brow)THE STEMS “Your kind of love”IAN KAY “Hop on baby girl”FLEUR “Je ne veux pas de toi” (Jour D’été)JON SPENCER “Give it up for the devil” (Songs of personal loss and protest)PIKE and DELTA “P-E-R-V-I-T-I-N” (Rocking Bomb #3)DWARVES “Last chance Lily” (Jenkem)PLASTIC MEAT “Choling me” (Losing it)TAXI GIRLS “Auto hysterics” (Static)MOD LANG “Cocamoda” (Borrowed time)CYANIDE PILLS “When I’m with you”PAUL McCARTNEY “Home to us” (The boys of Dungeon Lane)THE HANGING STARS “All your yesterdays” (Just a day)DALLAS GOOD and RICHARD REED PARRY “Echo the part” (Were the Watchtowers)Escuchar audio

A poor decision by a New York Knicks fan that was captured on video quickly turned into a fine and the loss of a job. A woman was caught emptying a Knicks-themed city trash can onto the street and walking away with the bin as a souvenir. After the video went viral, 40-year-old Angie Báez returned the trash can, was fined $175 for littering and impeding sanitation operations, and later lost her executive job at JPMorgan Chase. Have you ever been tempted to take a souvenir from a game, concert, or other event? Would any souvenir be worth losing your job over?See omnystudio.com/listener for privacy information.

Continued conversation about how a poor decision by a New York Knicks fan that was captured on video quickly turned into a fine and the loss of a job. A woman was caught emptying a Knicks-themed city trash can onto the street and walking away with the bin as a souvenir. After the video went viral, 40-year-old Angie Báez returned the trash can, was fined $175 for littering and impeding sanitation operations, and later lost her executive job at JPMorgan Chase. Dan asked whether you've ever been tempted to take a souvenir from a game, concert, or other event and whether any souvenir would be worth losing your job over.See omnystudio.com/listener for privacy information.

In the last of NDA's exclusive interviews from this year's Cannes Festival, Justin Pearse chats with ad industry legend Sir Martin Sorrell.Sir Martin is a British business leader and founder of WPP and S4 Capital, widely regarded as one of the most influential figures in the global advertising industry. He built WPP into the world's largest marketing services group and now leads S4 Capital (Monks), focusing on tech-driven, digital-first marketing transformation.

The Rebel News podcasts features free audio-only versions of select RebelNews+ content and other Rebel News long-form videos, livestreams, and interviews. Monday to Friday enjoy the audio version of Ezra Levant's daily TV-style show, The Ezra Levant Show, where Ezra gives you his contrarian and conservative take on free speech, politics, and foreign policy through in-depth commentary and interviews. Wednesday evenings you can listen to the audio version of The Gunn Show with Sheila Gunn Reid the Chief Reporter of Rebel News. Sheila brings a western sensibility to Canadian news. With one foot in the oil patch and one foot in agriculture, Sheila challenges mainstream media narratives and stands up for Albertans. If you want to watch the video versions of these podcasts, make sure to begin your free RebelNewsPlus trial by subscribing at http://www.RebelNewsPlus.com

The gang is heading outside for Operation Food Search, and what should be a simple canned food drive somehow turns into a full-blown carnival complete with megaphones, competitive donation strategies, and Riz spiraling because someone else might have to run the show for a few minutes. Turns out our fearless leader may, in fact, be a tiny bit of a control freak. Tiny. Like, billboard-sized tiny.Then the crew tackles life's biggest questions: Why is Gen Z suddenly obsessed with Culver's? What fast-food logo deserves permanent tattoo status? And would you wear an actual diaper just to hold your spot in the front row of a concert? The answers somehow involve Daft Punk, Led Zeppelin, George Strait, Alan Jackson, and enough bathroom-related discussion to make everyone slightly uncomfortable.There's also a trip through celebrity news and pop culture chaos, including Apple Music's most-streamed artists, Olivia Rodrigo fans apparently treating concerts like endurance sports, Chris Pratt teaching American history with comedy, and Toy Story 5 preparing to emotionally devastate all of us.Along the way, the crew pays tribute to entertainment legends, debates the most American songs of all time, and once again proves that no topic is too ridiculous for this show. One second it's Tom Hanks discussing a scene he can't watch in Cast Away, and the next it's arguing whether Free Fallin' is the perfect road-trip anthem.This is exactly what happens when a bunch of friends gather around microphones and let their brains go wherever they want. It's messy, sarcastic, occasionally heartfelt, and entirely unpredictable.In other words, it's your favorite daily comedy.Whether you're here for the celebrity gossip, the weird stories, the random debates, or simply to hear grown adults seriously discuss diaper strategy at concerts, this daily comedy delivers another beautifully chaotic episode.Thanks for hanging out with The Rizzuto Show, the daily comedy where every conversation somehow goes completely off the rails and everybody's invited.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Salmon Dip is super simple to make using canned salmon and your food processor. It comes together in 10 minutes and is so tasty. You're sure to love it. Recipe: Simple Canned Salmon Dip from COOKtheSTORY. There's a brand new recipe over on TheCookful for my homemade Chili Seasoning blend. If you've enjoyed my other spice blends, you'll definitely want to take a look. Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or PinterestGet My Newsletter! Websites: COOKtheSTORY.com and TheCookful.com Let's get cooking! -Christine xo

We launched a Patreon! Become an Outside/Insider for just $5 per month, and you can get AD-FREE episodes of the podcast, plus access to behind-the-scenes blog posts and more. Sardines are in vogue. Literally. They are in Vogue magazine. They're delicious (subjectively), good for you, and sustainable… right?  Recently, a listener called into the show asking about just that. “I've always had this sense that they're a more environmentally friendly fish, perhaps because of being low on the food chain. But I'm realizing I really have no sense of what it looks like to actually fish for sardines,” Jeannie told us. The Outside/In team got together to look beyond the sunny illustrations on the fish tins. Is there bycatch? What about emissions? Are sardines overfished? If we care about the health of the ocean, can we keep eating sardines? This episode was originally published in 2025.  Featuring Jeannie Bartlett, Malin Pinsky, and Zach Koehn. Rip logo photo: Canned seafood by Jack Kennard (CC BY-NC-ND 2.0). Produced by Justine Paradis. For full credits and transcript, visit outsideinradio.org. SUPPORT Outside/In is made possible with listener support. Click here to join our Patreon and get ad-free episodes of the podcast. Follow Outside/In on Instagram or join our private discussion group on Facebook. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Diana and Michael are joined by Baylen Linnekin, the Deputy Director of the Food Integrity Campaign at the Government Accountability Project. Here, Baylen discusses his background in food policy, the history and work of the Government Accountability Project, and the role of strategic litigation in our food system.You can find Baylen's biography here.Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law. Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. You can find a link to Baylen's book, Biting the Hand that Feeds Us, here.  

Scott Pelley got fired from CBS News and 60 Minutes after mouthing off to new leadership Bari Weiss — and his tearful New York Times interview is one for the ages. The $7-million-a-year anchor compared losing his job to having "your spouse murdered," likened himself to combat Marines, and claimed he spent nights in foxholes "filling up with water in the desert." Larry O'Connor breaks down every self-pitying, self-aggrandizing moment of Scott Pelley's meltdown. SHOP OUR MERCH: https://store.townhallmedia.com/ BUY A LARRY MUG: https://store.townhallmedia.com/products/larry-mug Watch LARRY with Larry O'Connor LIVE — Monday-Thursday at 12PM Eastern on YouTube, Facebook, & Rumble! Find LARRY with Larry O'Connor wherever you get your podcasts! SPOTIFY: https://open.spotify.com/show/7i8F7K4fqIDmqZSIHJNhMh?si=814ce2f8478944c0&nd=1&dlsi=e799ca22e81b456f APPLE: https://podcasts.apple.com/us/podcast/larry/id1730596733 Become a Townhall VIP Member today and use promo code LARRY for 50% off: https://townhall.com/subscribe?tpcc=poddescription https://townhall.com/ https://rumble.com/c/c-5769468 https://www.facebook.com/townhallcom/ https://www.instagram.com/townhallmedia/ https://twitter.com/townhallcomBecome a Townhall VIP member with promo code "LARRY": https://townhall.com/subscribeSee omnystudio.com/listener for privacy information.

Buck Sexton reacts to the departure of CBS journalist Scott Pelley, arguing that it reflects a broader decline in public trust in legacy media. Buck discusses leadership changes at CBS, the future of 60 Minutes, media bias, and the growing influence of independent news sources and digital platforms. He also examines how shifting audience habits are challenging the traditional network news model and reshaping the media landscape. Never miss a moment from Buck by subscribing to the Buck Sexton Show Podcast on IHeart Radio, Apple Podcasts or wherever you get your podcasts! Connect with Buck Sexton:Facebook – / bucksexton X – @bucksexton Instagram – @bucksexton TikTok - @BuckSexton YouTube - @BuckSexton Website – https://www.bucksexton.com/See omnystudio.com/listener for privacy information.

Mens Room Question: What story or situation best explains just how broke you were at the time?

Mens Room Top 10

HT2643 - The Problem with Canned Slide Shows Over the last 20 years, I've seen quite a number of photographic slide shows. The first was a multi-projector affair, with a musical sound track accompaniment in the 1980s. Recently, software has made assembling a slide show a snap. Too often, I find these presentations too metronomic, predictable, uninteresting after the first few images. Too bad, because they don't have to be. Today, a slide show is not a slide show; it's a video. It's not a sequential presentation of still images, it's a living, breathing visual experience. Show your appreciation for our free weekly Podcast and our free daily Here's a Thought… with a donation Thanks!

This episode is presented by Create A Video – In what appears to be a Colbert-like martydom play, Scott Pelly insulted his bosses, refused to work on changing the 60 Minutes news program, and got himself fired for insubordination. It's the tantrum of a leftist who believes they are entitled to control the institutions of influence.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-pete-kaliner-show--6946691/support.Subscribe to the podcast My preferred podcast platform: SpreakerAll the links to Pete's Prep are free!Get exclusive content here!Media Bias Check: GroundNews promo code!Advertising and Booking inquiries: Pete@ThePeteKalinerShow.com  

What does it take to build one of Wilmington's most talked-about coffee brands?On this episode of Whiskey & Wisdom, Tyler Yaw and Chris Kellum sit down with Caitlyn Goff, owner of Grounds of Grace Coffee Truck. From canned lattes and coffee flights to seasonal flavors and faith-driven branding, Caitlyn shares how she built a growing business that has become a community favorite.We discuss sourcing local coffee beans, learning the craft of espresso, creating unique menu items, leveraging social media, building strategic partnerships, and staying true to your values while growing a business.Whether you're a coffee lover, entrepreneur, or someone pursuing a dream of your own, this episode is packed with practical insights and inspiration.

Iron is back and it has a bunch of new tricks up it sleeves.  Sure we still cook on it - but it's doing lots of other new things it has never done before.And that is going to change the way we eat - because what food we get, and how much we have to work to prepare it, and how fast we - and the food can travel is going to upset everything.So much of how long we think things should take is about to change in a big way.Hop on - don't miss the train.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

The latest episode of Usap Tayo examines the typical resident's cost of living following the release of the federal budget and the opposition's budget reply. - Sa Usap Tayo, pinag-usapan ang budget ng pangkaraniwang residente sa Australia kaalinsabay sa paglalabas ng federal budget at budget reply.

Costco's CFO says shoppers are trading expensive beef for cheaper chicken, pork, and even canned meat, as PBD and the panel debate whether this signals a looming recession and joke about “stripper index” spending as another real‑world warning sign people are struggling.

Doesn't it seem like the older you get, the sadder visiting Las Vegas becomes? Bryan just went there and returned with some wonderful examples of the sadness. Let's talk about that, having a giant black sex toy glued to your forehead for five years, drawing on fake mustaches in order to bypass age requirements online, raising money for brain cancer treatment through a lemonade stand, and more on today's episode of Can You Don't?!*** Wanna become part of The Gaggle and access all the extra content on the end of each episode PLUS tons more?! Our Patreon page is LIVE! This is the biggest way you can support the show. It would mean the world to us: http://www.patreon.com/canyoudontpodcast ***New Episodes every Wednesday at 12pm PSTWatch on Youtube: https://youtu.be/YbHL_2K6678Send in segment content: heyguys@canyoudontpodcast.comMerch: http://canyoudontpodcast.comMerch Inquires: store@canyoudontpodcast.comFB: http://facebook.com/canyoudontpodcastIG: http://instagram.com/canyoudontpodcastYouTube Channel: https://bit.ly/3wyt5rtOfficial Website: http://canyoudontpodcast.comCustom Music Beds by Zach CohenFan Mail:Can You Don't?PO Box 1062Coeur d'Alene, ID 83816Hugs and tugs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I'm delighted today to be joined by Dr. Joseph Skelton, professor of Pediatrics, founder and director of Brenner Fit, a program at Wake Forest University School of Medicine. FIT stands for Families in Training, which is a family-based pediatric obesity program. He's the author of a new book on children and their weight, a topic we discussed in a separate podcast. But in this podcast, we're talking about something he teaches at Wake Forest, a course in culinary medicine. This is a fascinating, pioneering area of focus, so let's dig in. Interview Transcript There's a lot of language about medicine and nutrition now, so people talk about food as medicine. There's a move afoot to get more training and nutrition and medical education, and here you are doing culinary medicine. Tell me how all these things differ from one another. Our interest in this here at Wake Forest School Medicine started a little organically with our program. A lot of what we do is focus on family meals. There are decades of research showing the benefits of family meals, not only for the nutrition and obesity risk, but the quality of nutrition, time spent together, parent child communication. Kids are less likely to get pregnant or do drugs and alcohol. All these things from just spending that time together over the meal. And I inherited a small teaching kitchen that was at a local organization that someone before me had gotten funding for. And we, sort of, took it over and used this opportunity to teach families how to cook. And a lot of families know how to cook but trying foods in different ways and to get kids involved and things like that. Then a couple years after that, the local YMCA approached us. They had some space and wanted to do this as a partnership. So I became a fundraising machine for a year or two and took a lot of dinners to raise the funds. And we built this gorgeous teaching kitchen, and we were mainly doing it in the efforts of sort childhood obesity treatment or prevention, getting families, teaching them new recipes, which then kind of extended to that whole key thing of getting families just to be comfortable in the kitchen and spending that time together. And we just started seeing these amazing things. We always say we've converted more kids to Brussels sprouts than I think any other effort of just getting them cooking it a different way. You and I were both probably raised with steamed Brussels sprouts, which I think is an abomination. If you really want to highlight the sulfur smell of a food, then you're going to steam it. And so, we really started to do that. And then students started volunteering. Actually, it was a student, Josh Patman, he's an emergency medicine physician now at East Carolina University, and he was a cook in a professional kitchen college. And he said, hey, could I help volunteer with that? And then more student medical students wanted to do it. And then we all found that you, much like I did, I'm a self-taught cook myself, and the more time you spend in that, the more you learn, the more comfortable you are. And the more you start to know, you know, I can teach med students nutrition all day, but that doesn't teach them how to get nutrition on their patients' plates, into their mouth. And so it really grew from there. And then I, kind of, stumbled upon what other people were doing. It started in New York, but the biggest program started was really Tulane School of Medicine that had it as a very focused way about teaching nutrition through cooking. Not just on a blackboard through PowerPoint slides and stuff like that of like hey, let's teach it in a different way. And the old-fashioned analogy, and actually the medical educators hate this, it used to be see one, do one, teach one. That was sort of the old surgical thing. And so, it's really you got to see how to make a recipe and you got to do it yourself. And what we found that when students start then teaching each other, or teaching patients or teaching community members, it really drives home and gives them a much deeper understanding of what nutrition in the real world is. Let's talk about the need for this. If we go back in time and we think about your parents or my parents, you know, the likelihood is that meals were being prepared from the real foods rather than from a package, let's say, or in a micro. How are things different now for the modern parent that has kept people distanced from their food and where it comes from, and that's led families to be distant because they're not having meals together as much? What does that look like now? Yeah, pulling from our own history, you know, Home Ec is not really a thing anymore. We did this study in our own med students. You know, most of their cooking, nutrition, the nutrition education they're getting tends to be the popular media. They're learning it from social media. Very few students have a degree in nutrition or took a nutrition class. And as much as we have to cram into medical student's education, there's not much room for it. They mainly learn to cook from their families. And what we know is families are cooking less and less for multiple reasons. They're much busier. Especially parents, actually parents of kids of all ages with that. And again, the marketing of food, you know, it's much easier to get ready made meals. And I'm not badmouthing those, you know. We're in talks right now of actually writing a cookbook for families, and one of the things that we promise is we're going to have a chapter on assembled meals. You know, having a pre-made salad with a rotisserie chicken, that's still going to be a better thing to do if you bring that home, sit at a table or at a bar or around a coffee table and eat that meal together. It's still going to be better for your family in multiple ways on multiple levels than eating out. And what I see, it really with families right now when it comes to actually raising "healthy eaters" or raising good eaters is when we... and again, I love a good restaurant, I'm not trying to badmouth that... but when you're going out to eat a lot of kids have endless choices and there's two issues. One is a paradox of choice. Whatever they get, they're always going to think that other thing might have been better. And it doesn't allow them to spread their palate and try different foods and get exposed to different things. And we always laugh... whenever in this field we want to play a drinking game where every time you say complex or complexity, you take a drink because, but it is such a complex issue with parents. You know, with kids and getting meals on the table. And hopefully finding some time, whether it's a breakfast or it's a dinner, but finding that time to come together around a meal. You mentioned the paradox of choice. I was reminded at one point I downloaded this cute app called You Choose or something like that. And it would help you make a decision if you were undecided. It would flip a coin, it would roll a dice. It would do, yes, no, it would do rock, paper, scissors, it would do all these things. And I was at a restaurant once. I couldn't decide between two entrees, so I used it. I did rock, paper, scissors, or something, and I then it said, okay you should choose X. So I ordered X and the second I ordered it, I immediately thought I should have ordered Y. Alright, so tell us about culinary medicine. What does this course look like that you teach? Yeah, the best way to think about it is applied nutrition. Because again, you can understand a ton about nutrition, but if that doesn't change into you getting the foods that you want in front of you, to me it's almost theoretical or scientific. It's applied nutrition. It's this idea of teaching some very basic cooking skills, and then including within that very core elements of nutrition. And for us, we tend to do it by the balanced plate. We think that works really well for families. But having it be very real world. You know, so again, we have recipes... in two weeks, I'm doing one... we're doing a rotisserie chicken and you're breaking it apart and making a chicken salad out of it. We were always teaching using microwavable rice and a couple of the students cornered me and said, this is very offensive to my culture. You need to teach people how to make real rice. But what it looks like for us is about a quarter, almost a third of med students will rotate through these classes. So, it's voluntary. Next year we're actually hopefully going to surpass half of the first-year med school class. That's unbelievable. That's very impressive. Well, especially up until last year I was doing this in my free time and paying for it with fundraising money. But yeah, Wake Forest is really behind this now. But about a quarter to a third of med students. They do five classes. And it's set up and again, that sort of theme of that family meal. They come in and we get stuff cooking. We get stuff in the oven; we get stuff on the stove top. We usually take some time out for a very short lecture. Again, tends to be very practical stuff. We include a lot about social determinants of health and food insecurity. Given what I do, we talk about picky eating. Very little do we go into details about Mediterranean diet and Dash diet and some of the really core things with that. We really just try to keep it about getting that balanced plate of a protein, a starch and a fruit or vegetable on the plate in front of you. They come back and usually finish what they're cooking, and then they sit down to eat together. And unlike when I was in med school and you were in grad school, or when you were teaching, a lot of students don't go to class anymore. A lot of students, they record the lectures so they can listen to them at one and a quarter speed and study in the best way for them. I love getting to know my students on a different level of sitting down. And that's what my really own exposure to medical student education anymore is really through this, which to me is just the ultimate. Being able to sit down, teach them some interesting things, eat a meal with them. Given my chemistry background, I love getting into the science of a lot of the stuff. And I think for them being, you know, sort of STEM kids, it makes a lot more sense. One of my favorite things is the science of grilling, you know, the science of garlic, you know, things like that. And it helps them sort of understand and helps them remember that, and also peppering it with the stories. It just tends to stick that much more when they know the science, they know the story, they know the culture behind it. So, it's five classes. It's all set up that way, that there's a short lecture. They're preparing everything they can and they're eating it. Again, we include some very easy stuff. One of the classes we do microwaveable vegetables because that's what a lot of what their patients are doing. The bagged vegetable medleys. And one, the important thing that we teach them is most of these don't have any seasoning. So yeah, you can microwave them, but you have got to teach your patients throw a bit of olive oil on there, throw a pad of butter, do some salt and pepper, add some other spices to it. And they go nuts with one group will do some more Indian spices. One group will do more sort of traditional, one to do more Asian flavorings to it in our teaching kitchen. It's really teaching very practical things like that. The fun part of that, that's really spun onto the other things that I'll tell you about, is about half of those students that do that- we have about 18 per semester- and about half those students end up volunteering with us. They come to the classes that we have that are community focused. Now some of the students are going through lead teacher training. They get Serve Safe Certified. It's awesome for me and my staff because it saves us a lot of time and overtime that they come in, they let themselves in the kitchen, they set up, they run the class, they clean up, and they can't get enough of it. They absolutely love it. Now you do some celebration of different food cultures in your class. Tell, tell us about that. Including, as I understand, some of the food culture that you grew up with. Yeah. Yeah. That, that's about, that was a big understatement right there. We just love that and that's a great thing. Wake Forest, being a private medical school, kids are from all over the country, from all different backgrounds. And so, we absolutely sort of herald that. One of the things I love doing is class three is a plant-based proteins class. The first class is a general cooking class. The second class has a focus on animal proteins, and again, we're always also cooking vegetables and fruits and starches. The third class is plant-based proteins, and I do that as Southern cooking. And I just love that sort of theme with that. So, we do pinto beans, you know, And the slow cooker. We tell them how to use instant pots, pressure cookers. We do black eyed peas. A lot of these kids don't know that you're supposed to eat that on New Year's Day. I do a vegetarian collard green recipe, taught to me by a local chef. And I think this is probably my number one post that I do in social media is cornbread night. And teaching them how to make cast iron skillet cornbread, which is the only way to do cornbread in my book. And letting them know, sort of, the background of a lot of the stuff. My wife is from South Carolina, so I teach them great thing about cornbread if you're a poor student, is you have a slice with your beans and your collard greens, and then for dessert you put honey on. Which is what I picked up in South Carolina. So, you know, really celebrating that stuff. We have a whole Spanish speaking program, and we have an article written, we just haven't found the right journal for it. It says, leave my tortilla out of this. Instead of, you know, saying, oh, you have to eat less tortillas, celebrate it. Why is that such an important part of not even that culture, but this family's food history and stuff like that. Because food is personal, it's cultural, its family, and it's to be celebrated. We do a fourth-year elective, it's the last full elective of their fourth-year class and a very lucky 20 students get to do that class. And we always have one called Family Night where they bring a dish that's important to them and their family. And it could be like me, it was the roasted chicken that one of my classmates in med school cooked. And I just thought that was so exotic. You know, I never had a whole roasted chicken before. You know, we had a student that had spent the first part of her life in Australia, so she did pavlova and told the history about where the pavlova came from. Now that's considered sort of the national dessert of Australia. And I always remember this one student, he was going to emergency medicine, very quiet kid. And he's over there cooking these porridges. That's the only way I could describe it is just these porridges. We said, what are you doing? And he told the most amazing story. I almost tear up when I talk about it. His grandfather fled Saddam Hussein. He was Iraqi Christian and fled Saddam Hussein and his grandfather lived with them. And this was their afterschool snack. Was this Iraqi dish that his grandfather would make. And there was a sweet one and there was a savory one. And so just stuff like that is... it's fantastic. I just, I can't get enough of that. And they remember that. And so, as students leave us, and I just came from Match Day where they found out where they're spending the next three to seven years of their life. And I always say wherever you're going, learn something about that culture and that food. If you're moving to Cincinnati, you have got to learn about Cincinnati Chili and getta. take something from that. I did all my training in Wisconsin and the Wisconsin supper clubs and how you can tell what a fresh cheese curd is, and it's just... food is fantastic. And we can take that with us wherever we go. And it can give you a way to know your patients even better. And when I hear of a family that they're from West Africa, ah, you like Jollof Rice. And their face lights up and like, oh yeah, where'd you have Jollof rice? So, it's a great way to get to know more about people. So, there's way more to it than cooking technique. I mean, there's, you know, you roast a chicken that this temperature for that long, or here's how long you microwave. It's really a lot more than that, isn't it? It's just like medicine. It's science and an art. And you know that one of my most popular lectures I give does not have to do with obesity but has to do with barbecue and all the different styles of barbecue. And what is just amazing, despite what we know about the science of taking spareribs, which are an incredibly tough cut of meat, and you have to cook them low and slow to get that temperature up. I think it's 189 degrees or higher where you start to get the collagen that breaks down and they turn tender. So yeah, spareribs to be good tender and edible, you're talking four to six hours. But then you go to Tuscaloosa, Alabama and you go to Dreamland Barbecue. They do spareribs over live coals for an hour and a half. I sat there talking to the person doing it. I'm like, you must bake them ahead of time. Do you soak them? And he's just like, nope. And so again, I know the science of that. So how do these jokers do that for an hour and a half, and it turns out in what my opinion are the greatest bear ribs in the world. Oh really? Oh, I'll have to try. I'll have to try that place out. Yeah, there's several. Birmingham has two there. There's several in Southeast and they cook them for an hour and a half. Over live coals. Violating every scientific principle of low and slow. Don't get it. It's fascinating. That sounds really good. Yeah. Well, Joey, thanks very much. One final question. Do you see this... is this a movement in medicine now or more and more people doing this? Yeah, you know, it was really big for a while. Tulane had so much. You know, they were sharing their curriculum and they were doing some good research. And that's where a lot of what you see now as the food is medicine food is medicine or as medicine where hey, we need to find ways to get medically tailored meals in the patient's hands. There's really good evidence of that with diabetes and stuff like that. I think what you're seeing now is, I think especially with some of our efforts in the government right now, is sort of demanding more nutrition education in medical school. And I'm going to double down on culinary medicine because you know what? My students, myself, I don't need to know more about the biochemistry of carbohydrates. I need to know the biochemistry of cooking and how to do that quickly and safely to teach my patients. And also, with that, we have to forget, there's an entire field that's already doing this, you know? Dietetics and nutrition and there's professionals that probably are way better than us. But I think having this increased understanding, especially dwelling in that food space, is going to help us relate to them that much more. So even though I do a lot of nutritional counseling and talking, I still use my dieticians way more. I think they're going to be way better at that. So I think there is a lot of steam building towards that, but we don't need to turn doctors into junior dieticians. But I think we can give them deeper understanding of how food and nutrition affects their health and the broader aspects of that. It's not about the biochemistry of insulin secretion, it's about where are they accessing food and how can they make use of the food pantry near them. And let them know, hey, it's okay when you open a can of beans it's gonna smell like cat food initially, but you know what? You wash that off and actually it's not going taste like cat food. And you know, just kind of be able to work with them. Hey, canned beans are perfectly fine. Guess what? Canned beans now are coming in no salt added and low salt preparations. And here's an easy way that you could take these canned great northern beans, chop up some herbs with olive oil and a chunk of garlic and you can make some fantastic bean recipe that is incredibly filling and healthy and cheap as dirt. Oh, that's really nice. Well, this is an exciting advance in the field and you're really at the forefront of it, and your students are lucky that they have this available to them. So, thanks very much for being with us and sharing your experience. Well and what the big secret about this is, Kelly, is this is fantastic. I love doing it. Our med school really values it, but it's a lot of fun. That's the thing. You can tell just by the way you're talking about it. It is so much fun. And again, I just saw all my students that were graduating. And that some of these I hadn't seen in three years and they're like doing Doctors in the Kitchen and then seeing patients, they're cooking and being able to relate to them in those ways. I just have a text from one of my students going to family medicine, and she's like, this changed the trajectory in my career. And I'm not taking credit for that, but just the idea of giving that experience I think especially in my world to medical students, I absolutely love it. In the end it's a hell of a lot of fun. BIO Joseph A. "Joey" Skelton, MD, MS, FAAP, FTOS, DABOM is a Professor of Pediatrics, and of Epidemiology and Prevention, at Wake Forest University School of Medicine. He is the Founder and Director of Brenner FIT® (Families In Training), an interdisciplinary pediatric obesity treatment, prevention, research, and educational program. He serves as the Director of the Center for Prevention Science in Child and Family Health, Vice Chair of Research for the Department of Pediatrics, Associate Leader of Community and Stakeholder Engagement at Wake Forest University School of Medicine. He is the Editor-in-Chief of the journal Childhood Obesity. He is board certified in Pediatrics and Obesity Medicine. His research and clinical work has focused on the treatment of children with obesity. He has secured nearly $10 million in funding over the past 15 years, has given over 50 national and international presentations, and has over 130 peer-reviewed publications. He enjoys teaching cooking classes that are both fun and informative to anyone who will listen.

[Original airdate: 2/17/26]  Q90 ladies Katie and Mary take a look at a trending topic: Ultra-processed foods (UPFs). With the rise in both colon cancer and dementia among people far too young to worry about such things, fingers are being pointed at our chemical-riddled foods. Not just fast foods but anything in a package. Processed foods, those can be minimally processed with the addition of just water and salt, for instance. Canned veggies, tuna, that sort of thing. But UPFs, those have become way more prevalent on our shelves and have wreaked havoc on our health around the world. We have stopped reading labels it seems, because UPFs are associated with over 30 different chronic health conditions. What are some of the ingredients in UPFs? Seed oils, chemical names we cannot pronounce, sweeteners, salt, emulsifiers, thickeners, “flavor” and “color” enhancers – all that and more are causing inflammation and obesity in astonishing numbers. As wives and moms, we understand our unique placement in the home to see to it that our pregnancies, our kiddos, ourselves, and our mates are as healthy as possible, an important calling. We look at ways we can all save money at the store, the doc office – and the pharmacy. Get off the food grid.     Stand Up For The Truth Videos: https://rumble.com/user/CTRNOnline & https://www.youtube.com/channel/UCgQQSvKiMcglId7oGc5c46A

We're cranking it up to eleven this week when we eat cold cuts and cheese on too small bread, crackers with canned cheese, and Oreo cookies before we discuss This is Spinal Tap (1984). The grandfather of every mockumentary in existence has us rockin' and rollin' on the floor laughing. Guest, McKean, and Shearer show their comedic genius as British bonehead buffoons. They are correct about one thing; it's such a fine line between stupid and clever. RIP Rob Reiner, your brilliance will live forever.

Mens Room Question: Good or Bad, what is the best story from your teen years?

Road Trip! Kalani, Starshine, Sunshine and friends visit Old Tony's on the pier in Redondo Beach, then off to Tiki Kai, one of LA's newest tiki bars. Plus we try a canned mai tai from Post Meridiem. Followed up by conversation about Beach Life music festival, dead relatives, rum recommendations and more.

Would strontium help in the healing of lumbar fractures?  How about as a preventive?How valuable is the hs-CRP test?  Are there any drawbacks to eating canned fish?What are your thoughts on Arterosil for cardiovascular health?

Is there anything better than a canned drink?

This week canned food is the main character.  And it has the power to change the world, becaseu just like barrels of salted meat and ships biscuit - it's going to change how the fighting man (and the women along side) are fed.Wild to think that Civil War logistical problems were key to sweetened condensed milk becoming part of the whole world.Oh - and if you don't know what Vienetta was - or just want to relive the splendor, check this out.Vienetta AdvertisementMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

What's most Utah about Taylor Frankie Paul's situation? Host Ali Vallarta, social media manager Molly Miloscia, and producer Ivana Martinez talk through the Bachelorette cancellation. Plus, our favorite amenities in the Fleet Block proposal and local shoutouts. Resources and references: Take the Fleet Block survey. Request a free tree if you live in South Salt Lake. Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come. Get all the details and sign up at membership.citycast.fm. Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Canyon View Credit Union Cozy Earth - use code COZYSALTLAKE for up to 20% off

"I saw the Dolphins canned Tua. Canned tuna." Amin is here to provide the National perspective on Bam Adebayo's record-breaking performance, why it should be celebrated, the surprise of Bam being the guy to reach 83, and how Kobe Bryant fans are reacting. We also hear from an excited-to-drink-some-rum Greg Cote about Bam's accomplishment. Learn more about your ad choices. Visit podcastchoices.com/adchoices

02-13-26 - BR - FRI - Most Canned Pumpkin Comes From Town In ILL - Sci News On Chins, Ski Jump Suits And Human Feces - Huge Pickleball Fight At Country ClubSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.