Podcasts about Canned

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

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!

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 Washington State Fruit Commission has named Eric Patrick as its new president to oversee marketing for Northwest cherries and canned pears.

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.

In this episode, Jake, Stevie, and Georgia are joined by Donal McLynn, co-founder of the innovative Two Stacks Whiskey – an independent Irish whiskey brand that's rewriting the rules of flavour and fun. From dram-in-a-can to bold new blends, Two Stacks is on a mission to push Irish whiskey forward without losing its soul. We dive into their journey, creative process, and taste through a lineup of incredible drams, including some chocolate pairings that blew us away. If you're curious about what's happening at the cutting edge of Irish whiskey, this one's for you. Massive thanks to Donal for joining us and bringing the Two Stacks magic. https://twostackswhiskey.com/ This episode is sponsored by Glencairn. Code: UNCUT20 https://glencairn.co.uk/store-premium... Stay in the dram loop! Follow the guys on Instagram: Jake -   / the.whisky.baron  Ian -   / poshscotch  Georgia -   / the.whisky.kid  Stevie -   / drampirate  

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?

This week on Australia's fastest growing podcast Pero and Gonz present some undeniable evidence that Uncle Nick is up to his old tricks, while the very existence of Campbelltown Sports Ground is threatened. Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailHey Canners!Another week and another pod for Jacked & Canned.

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

Catch up on all the headlines in Utah Jazz, NBA, College Basketball, NFL, MLB, Golf and Utah Mammoth news with "What is Trending" for March 25, 2026.

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

On this episode of Wild Wednesday, Johns and Voss give their stick taps/take a laps, recap last week's games, discuss the upcoming schedule, talk college hockey and give their wild takes

You probably don't know this, but ...Maine is home to some of the cleanest water in the country.So when accomplished businesswoman Jen Millard - who spent 30+ years building big CPG brands all over the country - returned to her home state of Maine a few years ago, she knew she wanted to capitalize on the opportunity.Her idea? Canned water sourced straight from Sebago Lake, one of the cleanest lakes the United States has to offer.Now, nearly two years after forming the business, Millard says Mainelove is at a "do-or-die" moment.From The Canopy Hotel in Portland, Millard and host Troy Farkas discuss the unexpected origin story of Mainelove, the complex (yet also simple) process of getting the water from Sebago Lake into a can you can drink, the importance of keeping all the revenue from this business in Maine, their recent expansion into N.H. and Mass., as well as their hopes to expand to Fla. later this year. Plus, why now is the time to go all in and think even bigger.To get your hands on cans of Mainelove water, you can find it at Lil's, Henry's Bagels, 3S Artspace, The Community Oven, Golden Harvest, and more. You can also order cases of water directly from Mainelove.com.SPONSORS:Business coach ⁠⁠Jennifer Wilder⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠Women can get $100 off 1:1 private advisory with one of the Seacoast's top business minds! Lock in your discount and book your time with Jen by visiting ⁠⁠TheJenniferWilder.com/seacoaststories⁠⁠⁠⁠Oomph Salon⁠⁠⁠: Special happy hour haircuts for just $45 at New England's top-rated salon! Visit Budget Blinds of the Seacoast⁠⁠⁠⁠⁠⁠⁠⁠⁠ for local windows, shades, & creating your cozy Seacoast dream home!AFFILIATE LINKS:⁠⁠⁠⁠3 Bridges Yoga⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: NEW yoga students can unlock a stellar deal of $45 for unlimited classes at the Seacoast's top yoga studio for a month! Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠3BridgesYoga.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, select the "Seacoast Stories" special, and type in promo code SEACOASTSTORIES to activate the deal.⁠⁠⁠⁠⁠⁠⁠Studio One⁠⁠⁠⁠⁠⁠⁠: Use the code COASTIE26 at checkout on ⁠⁠⁠⁠⁠⁠⁠⁠the Studio One website⁠⁠⁠⁠⁠⁠⁠⁠ to unlock a 1-month trial of UNLIMITED spin, yoga, strength, pilates, and barre classes for a special price of $25 for "Seacoast Stories" listeners ONLY!UPCOMING EVENTS:Seacoast Stories Dinner Club pres. by Market Square Bakehouse: Friday, April 3, in Amesbury, Mass.! ⁠⁠⁠Sign up here.⁠⁠⁠Seacoast Stories Dinner Club: Wednesday, April 15, in Manchester, N.H.! ⁠⁠⁠⁠Sign up here.⁠⁠⁠⁠EPISODE CHAPTERS:SPONSOR: Budget Blinds of the Seacoast (00:00)The Mainelove origin story (01:15)The BTS of building a canned water company (15:37)SPONSORS: Biz coach Jennifer Wilder & Oomph Salon (29:12)Why she's keen on keeping all the business in Maine (32:35)Expanding the brand to FL, NH, MA, and more (38:56)The do-or-die stage of bulding this business (49:22)

Mid to upper 70's and and now lows in the teens expected?  Spring of Deception indeed...Acorn baked squash and got 6 lbs of pulpy pulp for future cakes.  Canned pumpkin, if you will...Three new barn cats joined the farm- all are bonafide mousers and come with resumes.  They are acclimating to the farm, and Sam, in the pig barn.  Got the "secure stall" all cleaned out for them.

Radio Baloney Live! Iran War, Jason Jacques Canned, Canada To Join EU?, Rupert Lowe, Meme ReviewBecome a supporter of this podcast: https://www.spreaker.com/podcast/radio-baloney-the-richie-baloney-show--4036781/support.

Well...it's another first on the No Outlet Podcast folks! I will keep the "first" a secret until you take a listen but we discuss homeless people predicting the future, WWII, our current president, reading the porn, Sun Tzu and we brake down who is really pulling the strings....or are there any strings in the first place. I mean...what moves do we really have here! Always remember to do your best, stay positive and keep moving forward!Have a listen and see if you can figure it out, we hope you enjoy the conversation as much as we did!#WWII, #epstein, #strangedays, #johnlennon, #trump, #artofwar, #mushrooms, #germany, #doyourbest, #staypositive

"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

Cuss and laugh along with CrabDiving radio podcast Friday!

A lot of questions over the past couple months on IG - tried to answer as many as I could today! Topics discussed:-Lower body presses, exercise swaps and programming considerations-My thoughts on cottage cheese for breakfast-Doing 2 workouts a day - pros/cons/considerations-Cava vs. Chipotle + some thoughts around fast casual dining -Benefits of canned fish, addressing concerns around salt, BPA and mercury -Chicken nuggets from Costco + some reminders about 'processed food'-Walking pads+ so many side tangents in-between. Ty to everyone who continues to ask q's as always. Where to find me: IG: @lukesmithrdCheck out my website HEREFill out a 1:1 Coaching Application HERETIA for listening!!

Hey folks! I'm on a panel at this event on March 19th, 2026 at Obec Brewing in Ballard. Please come say hi. 

Thanks to our Partners, NAPA TRACS, Today's Class, KUKUI, and Pit Crew Loyalty Watch Full Video Episode Host Carm Capriotto dives into the untapped power of Shop Management Systems (SMS) with business coach Dave Schedin and Ben Dexter, National Training Manager at NAPA TRACS. Together, they reveal how two often-overlooked tools, categories and canned jobs, can dramatically improve shop efficiency, consistency, and profitability. The conversation highlights how a smarter system setup leads to faster workflows, clearer data, and stronger decision-making. Key Topics Discussed Unlocking the Power of Categories: Dave Schedin explains the importance of tracking three core labor types: Diagnostic, Preventative Maintenance, and Repair. When categorized correctly, shop owners can pinpoint exactly where time and money are gained—or lost. Building the “Superhighway” to Faster Estimates: Schedin compares developing Canned Jobs to constructing a freeway: it takes an upfront investment of time, but once built, it enables rapid, efficient estimating. Professional Communication: Canned jobs help replace vague descriptions with clear, value-focused explanations. This allows newer advisors to communicate like seasoned professionals while ensuring consistent pricing, messaging, and storytelling across the shop. Turning Data into Profit: Ben Dexter reinforces the principle of “garbage in, garbage out”: without clean, organized data, shop owners are simply guessing. By mastering categories and canned jobs, shop owners can turn their management system into a powerful engine for clarity, consistency, and long-term profitability. Timestamps 00:00:00 – Introduction 00:03:15 – The Three Labor Categories (Diagnostic, PM, Repair) 00:05:45 – Creating Smart Warranty Categories 00:08:20 – Data Integrity: “Garbage In, Garbage Out” 00:14:15 – Canned Jobs & Professional Storytelling 00:16:30 – “Level 10” Jobs & Built-In Parts Triggers 00:18:00 – Reducing Advisor Cognitive Load 00:19:45 – Generic Jobs vs. Vehicle-Specific “Pro Jobs” 00:22:30 – Helping New Advisors Sound Like Pros 00:25:00 – Writing Complex Estimates in 2–3 Minutes 00:29:15 – The ROI: 15–20% Sales Growth Potential 00:31:00 – Building the Estimating “Superhighway” Dave Schedin, CompuTrek Automotive Management Systems. Dave's previous episodes HERE Ben Dexter, National Training Manager, NAPA TRACS. Find Ben's other episodes HERE Thanks to our Partner, NAPA TRACS NAPA TRACS will move your shop into the SMS fast lane with onsite training and six days a week of support and local representation. Find NAPA TRACS on the...

Tom Reilly, president of VMI Sports, brings a perspective from all over the industry, and he’s got a lot of educational things to say. Two decades spent at GNC, then in natural food distribution at UNFI, and eventually as a purchasing director and director at Lone Star Distribution gave him an unusually complete map of how supplements actually move through the market. VMI grew out of that experience, launched as a house brand for Lone Star in 2012 before Tom took it full time in late 2015, and has been grinding ever since — bootstrapped, profitable, and growing every single year. In Episode #205 of the PricePlow Podcast, Mike and Ben sit down with Tom to cover the full arc: how VMI got started, what distribution taught him that brand founders usually learn the hard way, the evolution from specialty sports nutrition into grocery chains, the K-XR pre-workout legacy, the PEZ collaboration strategy, and some genuinely exciting teases for what’s coming in 2026, including two canned beverages that are neither energy drinks nor protein sodas. This is a good one, and Tom’s willingness to mentor others shines through, as we learned a lot in this one – and we guarantee you will too. Subscribe to the PricePlow Podcast on your favorite platform and sign up for VMI Sports news alerts before diving in — you won’t want to miss those can reveals when they drop. https://blog.priceplow.com/podcast/tom-reilly-vmi-sports-205 Video: Tom Reilly of VMI Sports on Distribution, Grocery, PEZ, and What’s Next https://www.youtube.com/watch?v=nIkHJOngDPk Detailed Show Notes: Tom Reilly and VMI Sports (0:00) – Introductions (0:30) – Tom’s Background: GNC, UNFI, and Lone Star (3:00) – Building VMI from Within Lone Star (7:45) – Going Full Time: The 2015 Pivot (10:30) – Business Wisdom from Distribution (13:00) – Consumer Education and Supply Chain Reality (18:00) – Vision Meets Innovation: The VMI Name (23:15) – K-XR: Origins and the Miami Vice Flavor (25:00) – K-XR: Three Caffeines, Grocery, and the High-Stim Formula That Works (30:15) – Winning on the Grocery Shelf (33:30) – Packaging Evolution and the PEZ Aesthetic (36:00) – More on the PEZ Collaboration (41:15) – Pump & Flow: The Sleeper Hit with Hydronox (44:00) – Protolyte: Ahead of the Hydration Curve (47:30) – Acquisition, Retention, and Brand Philosophy (52:00) – Staying Independent: VMI’s Long Game (54:30) – Two Canned Beverages Coming in 2026 (57:30) – K-XR RTD and the Beverage Category Landscape (1:01:30) – Distribution Realities of Canned Beverage (1:05:00) – Wrap-Up and What’s Next Where to Follow and Learn More Connect with Tom Reilly and VMI Sports LinkedIn: Thomas Reilly LinkedIn: VMI Sports Instagram: @tom_vmisports (Tom Reilly) Instagram: @vmisports (VMI Sports) VMI Sports Website VMI Sports on PricePlo… Read more on the PricePlow Blog

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

Is canned fish the new cigarette?

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.

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.

BayBEE, Carlos and Dustin are back with special guest and Traitors star Tiffany Mitchell as they recap the EPIC episode of Candiace vs. Rob. Plus, Tiffany shares MAJOR insight into how it really goes down at the roundtable.See omnystudio.com/listener for privacy information.

On this episode of 10KTV, Adam, Kevin, and Dustin discuss:The strangely timed firing of Vikings GM Kwesi Adofo-MensahOther head coaching hires around the leagueA preview of Super Bowl LX

Have you ever noticed how little our tastes change over time? The foods we loved as children often become lifelong favorites, not because they are the best for us, but […] The post Canned Peas appeared first on Broken Door Ministries.

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So many bits all crammed into one beautiful episode. Enjoy! Watch Eddies New Special on YouTube Go to www.eddiepepitone.com for show dates and all things Eddie Check out our full videos on YouTube: https://shorturl.at/mpsIL For additional content support Eddie on Patreon: www.patreon.com/eddiepepitone Please write us a review on iTunes https://tinyurl.com/mv57us2d Watch The Bitter Buddha the documentary by Steven Fienartz about Eddie. https://www.justwatch.com/us/movie/the-bitter-buddha Send emails to: EddiePepPodcast@gmail.com Follow Eddie on Twitter: @EddiePepitone Instagram: @EddiePep Follow Kevin @KevinTienken Thank you to Allen Mezquida for our beautiful artwork

Title says what this is! I got loud & helped the Patriots to a big win against the Texans in Foxboro!!! Sean McDermott fired & more! Tell me something here anything thoughts, subject matter questions etc. - RyanInstagram:https://instagram.com/itsryanotoole?igshid=YmMyMTA2M2Y=

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Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket are mostly flavorless outside of the summer season—but the tomatoes that get packed in a can are cheap, readily available, and, most importantly, delicious year-round. This episode, we have the stories of how turtle poop, full English fry-ups, and an Italian romance helped turn the canned tomato into a pantry hero. Plus, are San Marzanos really the best tasting option out there? We've got the juicy tips you need to score the ultimate tomato fix, no matter the season! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textHey Canners!Week 18 recap and a look ahead at the NFL wildcard round. 

In this episode, Nick talks about Tyler Robinson's Lawyers, The Brown Shooting Debacle, A Teachers Pet, Shark Bate and Johnny Carson's Shit List! Take advantage of Ridge's Biggest Sale of the Year & GET UP TO 47% OFF by going to https://www.Ridge.com/NICKDIP Watch Nick on the FREE RUMBLE LIVE LINEUP at 6pm ET https://rumble.com/TheNickDiPaoloShow MERCH SALE! From now until December 24th get 20% off Everything in our store. So grab some mugs, winter hats, hoodies, long sleeve shirts, stickers etc. from our store! https://shop.nickdip.com/ HOLIDAY VIDEO FROM ME – Send someone a personal holiday greeting from me! Go to https://shoutout.us/nickdipaolo or www.cameo.com/nickdipaolo and order one in time for Christmas. SOCIALS/COMEDY- Follow me on Socials or Stream some of my Comedy - https://nickdipaolo.komi.io/