Podcasts about capitalist pigs

In this keynote from Cap Con 7, I explain The Owners Model 2.0 and how we're scaling E-Commerce brands by focusing on enterprise value rather than cashflow.   This flips the model on its head, and whether you're at the million dollar mark or just beginning, the earlier you can think this way the more successful your brand will be.   If you want help scaling your ecommerce brand, head to https://capitalism.com/incubator and fill out an application today.   If you'd like to be part of the Capitalist Pigs and get first access to all the deal flow in our community, head to https://capitalism.com/pig to sign up.   Connect with me on Instagram at https://instagram.com/ryandanielmoran

This is one of the most valuable podcasts we've ever shared on the show. Even if you're not at the million dollar mark, this episode will help you see the road ahead and make it "normal" for you to think about hitting $100M.  I asked Branden Coluccio to speak at our last Capitalist Pigs event about normalizing the step-by-step framework to get to $100M because he's been there before. He has experience both as a founder and in the private equity space buying and selling brands. This talk was invaluable to me, and I hope you enjoy hearing it as much as I did at the event. If you'd like to join our community and hear from others like Branden, head to https://Capitalism.com/PIG To learn more about creating your own path to $1 million sign up for our FREE 30 day mini series at: http://www.Capitalism.com/Million

Ryan first met Kyle Carnohan when decided to invest in himself by joining the Capitalism Incubator. He could barely afford it with his income as a firefighter but he knew he wanted more out of life.   Today he lives with his family in a 10,000 sq ft mansion that costs $25,000/mo and he decided to host the Capitalist Pigs group at the most recent meet up.   So what changed? He decided to embrace discomfort, tap into his purpose, and live a big life on a different level.   In this podcast Kyle & Ryan talk about how to channel your passion into sales and how to set and achieve big goals in business and in life.   If you want to join us at the next Capitalist Pigs meetup, you can learn more at   https://Capitalism.com/Pigs   To learn more about creating your own path to $1 million sign up for our FREE 30 day mini series at:   http://www.Capitalism.com/Million   Timestamps:   (0:30) - Ryan Introduction   (2:08) - Kyle Carnohan Interview Begins   (2:30) - Getting Started In The Capitalism Incubator   (5:30) - Finding The Discipline To Build A Big Business   (9:50) - The Importance Of Community & Mentors   (11:20) - Paying For A $25,000/Mo Mansion In San Diego   (15:40) - Family, God, And Business   (22:40) - Leaving Firefighting To Start A Business   (27:20) - Handling Anxiety & Depression   (31:00) - Creating Leads With A Small Following   (32:40) - Ryan Takeaways & Conclusion

Annie Vonheim is the founder of Smart Pressed Juice, which she started by selling at farmers markets in 2018.   Annie's passion for nutrition and helping people become healthier has led to massive success selling her juices. In this episode, we go through how Annie thinks about building her company, what she wishes she would've done differently, and how you can use purpose in your business to create the outcomes you want.   If you want to join us at the next Capitalist Pigs meetup, you can check it out at   https://www.Capitalism.com/PIGS   To learn more about creating your own path to $1 million sign up for our FREE 30 day mini series at:   http://www.Capitalism.com/Million   Timestamps:   (0:00) - How Annie Got Started   (10:30) - Shopify vs Amazon   (14:00) - Having A Successful Launch   (18:30) - Navigating Hard Times   (22:00) - Figuring Out Your Real Ratios   (24:30) - Loving The Mission   (27:00) - Starting With Your Purpose, Not Money   (33:00) - The Capitalist Pigs Experience

Welcome back! This episode of the Hoffcast follows Nick on the first leg of his Summer tour. Nick and his family hit the South, and he's got some beef with opportunist companies in the middle of nowhere. Check out the pod and then get some tickets to the remaining dates of the "All American Comedy Tour". www.NickHoff.com

This ones for all the Capitalist Pigs out there....kidding....well this one was....a doc...not a good one but it was a doc. If you hate capitalism, love anarchy and just wanna stick it to the man follow us along on this journey. --- Send in a voice message: https://podcasters.spotify.com/pod/show/threedudespod/message

This is a keynote from the first Capitalist Pigs event in Austin TX. 

I talked about the future of community and entrepreneurship and what we're doing to get ahead of the trend. 
I discussed what everyone has wrong about NFTs and what we are doing differently in this grand experiment by using the NFT structure to create a collaborative community where everyone is incentivized to help each other. Check out more about the pigs at Capitalism.com/PIG If you're ready to build a 7-figure business you can sell that doesn't eat up all of your time, watch Ryan's FREE 4-part video series - The Perfect Business https://www.capitalism.com/perfect/?utm_source=CapPod&utm_medium=podcast&utm_campaign=episode  

Zach Obront is now fully immersed in Web3 projects - everything from crypto to decentralized finance, to NFTs. In this conversation I ask him about how this space is going to affect businesses, including eCommerce businesses. I believe that we are on the verge of some big changes when it comes to how we raise money, build community, and create wealth. Also, I'm creating an NFT for investors called the Capitalist Pigs and I am SO excited about it. It will be launching in May 2022 - if you want to get on the waitlist you can at Capitalism.com/pig If you're ready to build a 7-figure business you can sell that doesn't eat up all of your time, watch Ryan's FREE 4-part video series - The Perfect Business https://www.capitalism.com/perfect/?utm_source=CapPod&utm_medium=podcast&utm_campaign=episode

I'm creating an NFT for investors called the Capitalist Pigs and I am SO excited about it. It will be launching in May - if you want to get on the waitlist you can at Capitalism.com/pig

Adam Heffner of Maker Table joins the pod to discuss the tragedy on the set of Alec Baldwin's newest film, before launching into a lively discussion of the merits and demerits of consumerist capitalism. Support the show at https://www.patreon.com/neardarkradio You can find his products at https://makertable.com/ --- Support this podcast: https://anchor.fm/jon-gower/support

This week, Steve and Dana are joined by Slate editor and writer Dan Kois. First, the panel discusses the TV show White Lotus, airing on HBO. Then they talk about the Nicholas Cage movie Pig. Finally, the hosts review the second season of the podcast The Plot Thickens, based on the book The Devil's Candy. In Slate Plus, the panel talks about their past summer jobs. Email us at culturefest@slate.com. Podcast production by Cameron Drews. Production assistance by Cleo Levin. Outro music is "What We Didn't Do" by Particle House Endorsements Dana: The documentary The Truffle Hunters and The Mike White movie School of Rock Dan: The book Truck: On Rebuilding a Worn-Out Pickup and Other Post-Technological Adventures Steve: The pianist Marcin Wasilewski and his album Arctic Riff and the essay “Against Persuasion” by Agnes Callard in the Boston Review. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Steve and Dana are joined by Slate editor and writer Dan Kois. First, the panel discusses the TV show White Lotus, airing on HBO. Then they talk about the Nicholas Cage movie Pig. Finally, the hosts review the second season of the podcast The Plot Thickens, based on the book The Devil's Candy. In Slate Plus, the panel talks about their past summer jobs. Email us at culturefest@slate.com. Podcast production by Cameron Drews. Production assistance by Cleo Levin. Outro music is "What We Didn't Do" by Particle House Endorsements Dana: The documentary The Truffle Hunters and The Mike White movie School of Rock Dan: The book Truck: On Rebuilding a Worn-Out Pickup and Other Post-Technological Adventures Steve: The pianist Marcin Wasilewski and his album Arctic Riff and the essay “Against Persuasion” by Agnes Callard in the Boston Review. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Steve and Dana are joined by Slate editor and writer Dan Kois. First, the panel discusses the TV show White Lotus, airing on HBO. Then they talk about the Nicholas Cage movie Pig. Finally, the hosts review the second season of the podcast The Plot Thickens, based on the book The Devil's Candy. In Slate Plus, the panel talks about their past summer jobs. Email us at culturefest@slate.com. Podcast production by Cameron Drews. Production assistance by Cleo Levin. Outro music is "What We Didn't Do" by Particle House Endorsements Dana: The documentary The Truffle Hunters and The Mike White movie School of Rock Dan: The book Truck: On Rebuilding a Worn-Out Pickup and Other Post-Technological Adventures Steve: The pianist Marcin Wasilewski and his album Arctic Riff and the essay “Against Persuasion” by Agnes Callard in the Boston Review. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

There has been quite a bit of promotion and subsequent whining about the recent billionaire space race.  It has been pointed to as an example of the excesses and problems with capitalism that these billionaires are playing around with gross amounts of money.  But this consternation is based on an idea that good, moral, smart people should be awarded with money.  Capitalism does not provide award based on merit as much as it provides a way to develop products and solutions across a large population, which ensures a higher probability of positive outcomes.  #TheMuppetShow

Episode 29 Capitalist Pigs and Satanic Toast.  In our weird news week episode Scott and Brian discuss a Satanic toaster, a 9 year old girl that is possessed, and a pig that can pick stocks.  We also answer a voice mail from one of our listeners.  Join us for an entertaining look into the weird world that we live in!  Follow us and get in touch with us!!! https://OurDifferentTake.contactin.bio Email - SHOW@ourdifferenttake.com Hotline - 970-343-4594 Thanks for listening!!!!

Today we discuss economics by yelling at each other with poorly researched points, baseless accusations and broad generalizations. Bon apetit!!! Music: 'John & Friends' by Kevin Hejmanowski https://www.facebook.com/partunes/ glutenisnotyourproblem@gmail.com IG: @glutenisnotyourproblem FB: https://www.facebook.com/groups/210939312308157/

This week the leaders of the Matriarchy of the Maid, Mother and Other have to decide how to best help their nation, as big business is leaving in mass numbers.  Listen in to see where we fell and why  

• COVID cant get us 2. Cadbury cant be bested 3. Two Tongued Thommo 4. Bottom 8 Footy 5. Rolling refs 6. Broncos season from hell 7. Capitalist Pigs 8. Rugby Union's new groove 9. Dribbler Dribbles

After a three-month hiatus, the Hedgehog and the Fox is back with a new spring season. To get it under way, in this latest podcast we explore the role of pigs and pork in shaping American history, in the company of historian Joseph Anderson, who told me:Swine, like so many species, are very opportunistic and they are able to exploit a niche. That was one of the things that made them such a great source of calories for thousands of years. When you put them in an estuary, or you put them in hill country, or in a forest or savannah, they will find a way [to thrive]. They're incredibly tough, so terribly fast, and they're able to exploit lots of different ecosystems. It makes them great colonizers.J.L. AndersonIn his book, Capitalist Pigs, Joe reproduces a humorous map of the United States from 1876 entitled a ‘Porcineograph', in which the outline of the entire country has been lightly tweaked to take on the appearance of a pig: snout to the east, tail to the west, Florida a fore trotter, Baja California co-opted as a rear one.The legend on the map listed pork dishes associated with each region: ham sandwiches in California, salt pork in Arkansas, scrapple in Pennsylvania, pickled trotters (appropriately enough) in Florida. ‘The message', Joe writes, ‘was simple. Swine and pork were omnipresent from coast to coast.'How pork came to be ‘the meat that built the nation' is the theme of Joe's book, and also of our conversation. He writes, ‘Bacon was the most commonly consumed meat on the Oregon and California Trails. Immigrant Helen Carpenter complained about the monotony of overland trail food:“About the only change we have from bread and bacon is to bacon and bread.”‘Authors of guidebooks for overland immigrants advised packing 25 to 75 lbs of bacon per person for the 110-day trek, which meant as much as over half a pound per day.‘Pork fuelled the gold rushes, the logging frontier, military posts, and the canal and railroad boom across the continent.'It also fed the enslaved people of the American south, their calorie intake carefully calculated to maximize productivity without enabling dissent.The post American GeHographies appeared first on The Hedgehog and the Fox. Hosted on Acast. See acast.com/privacy for more information.

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between pork and the American South, Anderson describes how the centers of pork production and consumption have moved throughout American history in response to market changes, technological innovations, and transportation networks. The diet and housing of pigs has also evolved over time from seasonal free-range foraging in wooded areas (or even urban streets) to living in climate-controlled concrete pens and a non-seasonal diet. Similarly, Anderson describes how the place of pork in the hierarchy of edible meats changes over time. Colonial Americans largely adopted the English meat hierarchy of beef, mutton, and pork, with pork reserved for the working class and enslaved people. Though pork has replaced mutton in popularity, pork has always maintained its reputation as working people’s food. The later chapters of Capitalist Pigs argue that 20th-century Americans’ fear of fat resulted in a dramatic change in the body shape and biological make-up of the modern hog to invent a leaner “white meat.” Ironically, while the industry provided what it thought the market wanted, consumers didn’t change their pork eating habits that much, as the leaner pork was generally a much less desirable product. Trimming the fat from pork has led to the unexpected desirability of fattier cuts like bacon and pork belly in fine dining and the resurgence in “heritage breeds” of pigs with higher fat content. Anderson concludes by discouraging historians from interpreting the story of hogs in America as a success story of “transcending limits” in science, agriculture, and economics. “In short,” Anderson writes, “the success of pigs, pork, producers, and processors is not the whole story.” Joe Anderson is Associate Dean of Research, Scholarship and Community Engagement and history professor at Mount Royal University in Calgary, Alberta, Canada. Dr. Anderson teaches a variety of courses from food and diet to the American Civil War and Reconstruction. Joe’s professional experience as a museum educator and administrator has led to a continuing interest in public history, and his recent projects have focused on the history of rural America, particularly as it relates to technology and the environment in the midcontinent. Joe is the past president of the Agricultural History Society and a member of the Historic Sites and Monuments Board of Canada. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.   Learn more about your ad choices. Visit megaphone.fm/adchoices

While Krish believes capitalism is superior to socialism, he still has his gripes. With this as the launching point of the conversation, our four hosts ramble about things they know very little about. And that's our show! Hope you enjoy. Rate & Subscribe!!!MUSIC:- "For the Love of Money" by The O'Jays- "Capitalism" by Oingo BoingoLINKS:- GoldenPwnyBoi on Twitch- More Ways to Listen to YBYW

At the pre-launch luncheon, Stevens and Erickson discuss the differences in their philosophies.  Tides was written by Jesse Schuschu and directed by Jesse Schuschu and Ayla Taylor. It was produced by Ayla Taylor and edited by Bridge Geene. Art by Sarah Durst.  Cast: Dr. Victor Stevens - Jordan Higgs Dr. Dee Erickson - Phoebe Joy Background voices - James Oliva and Bridge Geene Tides is the story of Dr. Winifred Eurus, a xenobiologist trapped on an unfamiliar planet with hostile tidal forces. She must use her wits, sarcasm and intellectual curiosity to survive long enough to be rescued. But there might be more to life on this planet than she expected. . . Find episode transcripts and extra content at www.tidespodcast.com and follow @TidesPodcast on Twitter or Tumblr.  Music in intro is "Shimmer" by Scott Holms and the ending music is "Drift" by Scott Holms. Sound effects used in this episode were either downloaded in accordance with their copyright or were created for the use in this podcast.

We discuss ideas around body positivity, the way that we relate to food, capitalisms role in how we see ourselves and Megan's journey and recovery out of anorexia. It was a fascinating conversation.

Part 3 of our interview with Nathan Rinne

Ryan McDowell (@RyanMc23) and Scott Fish (@ScottFish24) discuss their Kitchen Sink and Capitalist Pigs leagues in hopes you might find something interesting to take back to your leagues or to help in creating a new league. If you have stories or questions, hit us up @commishpodcast or commishpod@gmail.com.

Scott Fish (@scottfish24) returns to talk about his CAPITALIST PIGS league.  Interspersed you will hear from some of the owners on their thoughts of the league.  Scott and I talk set up and the progession of the league.  Please Rate/Review/Subscribe/Retweet Interact with me @EMPIREFFL You can also listen to this podcast on DYNASTYHAPPYHOUR.COM  feel free to put it on in the background as you enjoy some of the articles from their talented writing group.