Podcasts about certified food

The Washington State Department of Health requires a Certified Food Protection Manager in every restaurant and a Person in Charge. They must both be able to Demonstrate Knowledge of the food code. What is the difference? How do you know if your restaurant follows these rules? Join Susan Shelton of the Department of Health to learn more about these positions and ask any questions you may have. Our ServSafe instructor, James Grigsby, will join us to discuss how a ServSafe Manager class can help your employees earn this certification. You can check out the presentation slides here. Subscribe to Washington Hospitality Industry Podcast on Soundwise

Some people – rare people – have the knack of seeing the curves of the future and inviting the rest of us on the journey. Greg Drescher, the senior advisor for Strategic Initiatives at the CIA, Culinary Institute of America, is one of those people. A more insightful job title would be culinary visionary. Our conversation was fascinating as he traces his career arc from one insightful peak to another. You'll enjoy the journey. Let's have a listen.Let's Talk About Food is Powered by Simplecast.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista

HOLIDAY SPECIAL BOOK BUNDLE OF CHEF AJ'S BOOKS! https://www.bookpubco.com/content/chef-ajs-holiday-book-special GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Get the recipes here: bit.ly/48aIHmC Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. If you would like to join me and Kelley at Rancho La Puerta please4 email Help@ChefAJ.com to be put on the waiting list. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com BimBimBap Bowl (makes 3 to 4 Servings) Ingredients 1 red bell pepper, thinly sliced 1 small zucchini, long, thin slices 1 yellow squash, round thin slices 1 red onion, thinly sliced 8 ounces mushrooms, thinly sliced 1 ear of corn, grilled and then sliced from the cob 2 tablespoons vegetable broth, divided Sea salt and black pepper to taste 4 cups brown rice, cooked 1/3 cup of vegan kimchi 1 tomato, sliced 1 scallion, thinly sliced 3 to 4 radishes, thinly sliced Sauce: 4 tablespoons gochujang 1 tablespoon date paste 1 tablespoon rice vinegar 1 to 2 tablespoons water Directions: Heat a grill pan over medium-high heat. Toss the pepper, zucchini, red onion, and corn in vegetable broth and then sprinkle with sea salt and black pepper (optional). Grill, flipping from time to time, until soft and with grill marks. After the corn has cooled, slices the corn off the cob and set aside. Divide the warm rice between 4 bowls and top with the grilled veggies (make it pretty), kimchi, tomatoes, green onions, and sesame seeds. Serve with the sauce. Spicy Sriracha Green Beans (Makes 3 to 4 servings) Ingredients: 1-pound green beans, washed + trimmed Sauce 2 tablespoons low sodium soy sauce (gluten-free or regular) 2 tablespoons sweet chili sauce 1 tablespoon Sriracha plus extra to taste 1 teaspoon minced garlic 1-2 teaspoons toasted sesame seeds (optional) Vegetable broth, as needed. Directions: Fill a large pan with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. While the green beans cook, fill a large bowl with ice water and set aside. Next whisk together your sauce by combining soy sauce, sweet chili sauce and Sriracha. Drain your green beans and then add them to an ice water bath to halt the cooking process, then drain once cool. This takes about a minute. Reduce burner to medium heat and sauté minced garlic and a tablespoon of the vegetable broth for 30 seconds, or until fragrant and simmering, then return your green beans to the pan. Mix well to coat the green beans with the garlic. Add your sauce ingredients and allow to simmer for a couple minutes, uncovered, to thicken the sauce. One desired tenderness is reached they're ready to eat!

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Tropical Island Kebabs (makes 3 to 4 Servings) Ingredients Kebabs: 1 tub of firm tofu, drained and cut into 1-inch pieces ½ red onion, cut into 1-inch pieces 1 red bell pepper, seeded and cut into 1-inch pieces 1 cup pineapple, cut into 1-inch pieces 8 ounces Cherry Tomatoes ½ cup Red Grapes Sea salt and black pepper to taste Sweet and Sour Sauce: (makes 1.5 cups) ¾ cup Water ½ cup date paste ¼ cup of apple cider vinegar ¼ cup of soy sauce, low sodium 3 tablespoons ketchup 2 tablespoons cornstarch or arrowroot Cilantro Directions: For the kebabs: Preheat a grill or stovetop grill pan. Cut the tofu into cubes and place on parchment paper with sea salt (optional) and pepper and bake in oven at 350 degrees for about 15 minutes. Set aside. Skewer all the vegetables and the tofu in any arrangement that you would like. You can brush the sweet and sour sauce on but with the sugar it tends to burn so I brushed it on after the vegetables were grilled. Rotate skewers with tongs until browned on all sides. Remove kebabs from the grill and serve over rice. Drizzle more sauce if needed. Cilantro Rice (Makes 3 to 4 servings) Ingredients: 1 cup long grain Brown Rice 2 cups Water ½ teaspoon sea salt (optional) 1 tablespoon lemon juice 2 tablespoons finely chopped fresh cilantro 2 scallions, trimmed and thinly sliced ½ cup slivered almonds, toasted Directions: In a medium saucepan, combine rice, water, sea salt and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked, and water is absorbed. Remove from heat, and let sit, covered, for 15 minutes. Add lemon juice, cilantro, scallions and almonds to the rice and fluff with a fork. You can also cook the rice in your Instant Pot and then add in the other ingredients after opening the lid.

Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. Kelley has taught over 6,000 individuals on plant based nutrition and has a passion for helping people heal through food.

Heather Fischer-Page MA, FNTP, CFSP, QHDS, CEP began her health journey early in her life, combining different healing modalities and weaving them into her daily practices as a young adult. After being diagnosed with chronic fatigue and fibromyalgia at 41, she dug deeper into the root causes and with the help of several holistically minded practitioners; she could reverse the effects and live a more vibrant life. Seeing the power of an integration of many modalities, she sought her own educational path and became a Functional Nutritional Therapy Practitioner and Certified Food and Spirit Practitioner, combining the functional and spiritual sides of holistic health. As Heather's spiritual practice and connection with her guides, the angels and Spirit evolved, so did her understanding of others from a mind, body, spirit and soul purpose perspective. She combined her love of astrology and i-Ching and pursued more knowledge around Human Design and Quantum Human Design and other modalities, including a two-year intensive energy healing program. This integrated approach birthed Integra Holistic Wellness, where Heather combines her wisdom, intuition and knowledge to offer clients a four-pillared approach to vibrant health and wholeness. She truly believes that we all have that innate intelligence to help ourselves. We just have to tap into the source. Heather gives her clients the space, guidance and mentoring to achieve a richer and fuller life - mind, body, spirit, and soul. Find Heather: www.integraholisticwellness.com @integraholisticwellness on fb and ig Linked in Heather Fischer-Page

Heather Fischer-Page MA, FNTP, CFSP, QHDS, CEP began her health journey early in her life, combining different healing modalities and weaving them into her daily practices as a young adult. After being diagnosed with chronic fatigue and fibromyalgia at 41, she dug deeper into the root causes and with the help of several holistically minded practitioners; she could reverse the effects and live a more vibrant life. Seeing the power of an integration of many modalities, she sought her own educational path and became a Functional Nutritional Therapy Practitioner and Certified Food and Spirit Practitioner, combining the functional and spiritual sides of holistic health. As Heather's spiritual practice and connection with her guides, the angels and Spirit evolved, so did her understanding of others from a mind, body, spirit and soul purpose perspective. She combined her love of astrology and i-Ching and pursued more knowledge around Human Design and Quantum Human Design and other modalities, including a two-year intensive energy healing program. This integrated approach birthed Integra Holistic Wellness, where Heather combines her wisdom, intuition and knowledge to offer clients a four-pillared approach to vibrant health and wholeness. She truly believes that we all have that innate intelligence to help ourselves. We just have to tap into the source. Heather gives her clients the space, guidance and mentoring to achieve a richer and fuller life - mind, body, spirit, and soul.  Find Heather:  www.integraholisticwellness.com  @integraholisticwellness on fb and ig  Linked in Heather Fischer-Page Learn more about your ad choices. Visit megaphone.fm/adchoices

Ban Halal Certified Food - Free Hindu Temples A Hindu Narrative Ramesh Shinde, Sanjay Dixit

Recipes are coming soon right here! Please check back, thanks! Melissa Sherlock is a Certified Food for Life Instructor, public speaker, and whole food plant-based coach who works with individuals to use lifestyle factors to improve health by focusing on the causes of chronic disease rather than the symptoms. Having lost both her parents to cardiovascular events, Melissa is passionate about turning around the damaging standard American diet. She focuses on helping people transition to a dietary lifestyle of whole plant foods to prevent, treat or reverse chronic disease, saving money for themselves, their employers and most importantly, improving their quality of life. Many lifestyle factors affect health, and Melissa believes that the fastest, cheapest, safest, and most effective way to improve health is by crowding out health-harming, inflammatory foods for nutrient-dense, health-promoting, healing foods. Her message is very much “food as medicine.” Melissa has taught Food for Life classes and workshops in private settings, grocery stores, full classrooms at her local community college, and at many Omaha companies, large and small, like Mutual of Omaha and First National Bank. She has been a featured speaker at the Omaha Health Expo for the past five years, from 2018 to 2022. She has spoken on the benefits of plant-based foods at many venues in Omaha, to any group wishing to hear the message. Melissa also formed a small non-profit called Lifestyle Health Alliance to spread the message of food as medicine to her community. Through the non-profit, she co-hosted a large, one-day conference attracting 1200 people from 22 states in 2019, and a smaller in-person and virtual conference in 2021. She enjoys continual learning at the growing number of plant-based conferences around the country. She is a foodie who loves sharing delicious, healthy food with others. Melissa has the following training and associations: Certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and eCornell Graduate Certificate in Lifestyle Medicine from Creighton University in Omaha, Nebraska Certified Instructor for Food for Life nutrition and cooking classes by Physicians Committee for Responsible Medicine (PCRM), Washington, D.C. Vice President of Lifestyle Health Alliance, a non-profit 501(3)(c) Affiliate member of the American College of Lifestyle Medicine Co-Organizer, Plant-Powered Omaha, a PlantPure Nation community pod Certified in Forks Over Knives Plant-Based cooking via Rouxbe Online Culinary School You can find more about Melissa: Website: http://sherlocktruhealth.com/ Non-profit website: Facebook as Sherlock TruHealth https://www.facebook.com/profile.php?id=100042369735190 Instagram @Sherlock TruHealth https://www.instagram.com/sherlocktruhealth/ Email: melissa.sherlock@outlook.com In her teaching of nutrition and cooking, Melissa gives easy steps families and individuals can take right away to pack in more nutrients, lower chronic disease risk, and feel better in both the short term and long term.

Tantra is an ancient spirituality with roots in Hinduism and Buddhism. One aspect of Tantra is sacred sexuality. Tantric full body orgasm is the spiritual expansion of immense pleasure in every part of your body instead of just in the genitals. Sounds pretty appealing, no? The orgasmic Dakini Raven works as a Tantra practitioner to assist couples and individuals in experiencing this next level of intimacy and pleasure.  In her coaching, Raven explains how full-body orgasms last much longer than traditional forms of ejaculation or release and may feel more like riding a wave of energy rather than just an intense “explosive” feeling. Raven's teaching include mastering sexual energy, which is an ancient spiritual practice that feels like waves of pleasure rolling through your body. It is the greatest expression of sacred divinity. Raven helps people see that experiencing full body orgasm means more confidence, better connection, better communication, and deeper sexual satisfaction.  On this episode, Raven and I have way too much fun discussing the expansion of our sexuality, the many forms of the Female orgasm, full body orgasms, orgasming from breath or a breeze, and how to begin a tantra practice at home with your partner, yourself, and orgasm your way through life!Raven, creator of the Couples Three Hour Tantric Date Night Blueprint, is a Certified Tantra Practitioner, Certified Food & Spirit Chakra Practitioner, Reiki Holy Fire Master, and Energy Medicine specialist. She is a clinical psychology student pursuing her doctorate in Sexology furthering her 5 Pathways To Pleasure research - a tantric-influenced neuropsychology approach set out to prove how orgasm, sex, and empowered self-expression are essential for lasting relationships.  Raven studied Neuropsychology at UC Berkeley researching how to rewire brain synapsis using tantric practices such as breath, sound, and movement. She teaches this groundbreaking 5 Pathways to Pleasure™ to couples and individuals all over the world. Raven hosts events such as Goddess Dance Classes for arousal and pleasure, Couples 3 Hour Tantric Date Night Blueprint, Foundations for How to Achieve Full Body Orgasms and Female Ejaculation. She is currently based in Los Angeles and West Palm Beach, FL. You can learn more about Raven and work with her here:www.livinginpleasure.comIG - @tantrawithraven

Although it is something we all enjoy, food can sometimes get in our way of living a healthy life. Our relationships with food and our food habits can have a substantial impact on our quality of life.  My guest today is someone who dedicated her career to exploring how our emotions connect with our behaviors around food. Andrea Montoya, Certified Food & Body Coach and founder of the Ditch the Scale Academy, joins us today to talk about finding the true reasons behind the connection between food and emotions and how we can build healthier relationships with food.Food & Emotions – The roots of the relationship between food and our emotions go as far as our childhoods. The way we are brought up and parenting techniques can have an influence on our relationships with food as adults. Andrea dives into how these factors start at a very young age and what we can do to shape our relationships with food.Presence and Awareness – Andrea emphasizes these two concepts as some of the most effective ways to connect with our bodies and establish healthy relationships with food.Root Cause – We talk about the value of exploring the root cause of a problem instead of opting for a band-aid on a bullet wound sort of a solution, especially when dealing with a food-related issue.Pain and Power – According to Andrea, one of the biggest problems we have as humans is that we believe we shouldn't have problems. She dives into how we can find power in our pain and turn our problems into things that drive us to achieve more.Self-sabotage – Andrea shares her thoughts on some of the most common ways she has seen people get into self-destructive behaviors, how we can identify these behaviors, and how to avoid falling into these traps. Connect with AndreaWebsite: www.thingsandreasays.com Instagram: @thingsandreasays Mentioned in the EpisodeThe Dance of Anger by Dr. Harriet Lerner goodreads.com/book/show/31312.The_Dance_of_AngerThe Road Less Traveled by M. Scott Peck goodreads.com/book/show/347852.The_Road_Less_Traveled

On this episode I share another amazing conscious conversation with lovely Andi Lew, who I caught up with in Episode 87!Andi is a Certified Food, Lifestyle and Wellness Coach, International TV Presenter and Best Selling Author!We dive deep into:-Her newly released book ‘Connected'-The importance of a holistic and proactive health approach-How you body functions and adapts to stress-What health and wellness looks like -The importance of doing what makes you feel happy, healthy and well NOW-The healing properties of the body and how to fast track this process-The wellness lifestyle and consistency -The importance of a healthy nervous system -The different elements of becoming connected Follow Andi on:Instagram: @andi.lewWebsite: www.andilew.com  --------------------------Donate to the podcast:http://bit.ly/donate-to-the-podcastApply for 1 on 1 mentorship with me:http://bit.ly/work-with-carloSponsor the podcast:http://bit.ly/sponsor-the-podcast------------------------------------------Keep updated on our Podcast socials:Instagram: http://bit.ly/2MCfRmXFacebook: http://bit.ly/2AUFg5JYoutube: http://bit.ly/TheConsciousPodcasthttps://linktr.ee/theconsciouspodcast Follow me (Carlo Cirillo) on:Instagram: http://bit.ly/carlo_cirilloFacebook: http://bit.ly/carlocirilloYoutube: http://bit.ly/CCTVyoutubewww.carlocirillo.com----------------------------------------Vitable50% off code “CARLO50”www.vitable.com.auSacred Cacao10% off your orderCode “TCC10”www.sacredtaste.com Cleanse & Co20% off your orderCode: CARLO20www.cleanseandco.com.au 

Dr. Jocelyn Harte is a Doctoral expert in Mind and Body Healing, Certified Food and Body Healer, and Breathwork Facilitator. After years of disconnection to her body, enduring severe depression and anxiety along with bipolar disorder, she wanted to end her life. Through deep healing and reconnection to her body, she finally found peace with her body, and Purpose for her life. Jocelyn realized that her pain led to her Purpose, and is now dedicated to helping women Stop Binge Eating and Relieve Chronic Pain when nothing else works. In this episode, Dr. Harte and I discuss: - How chronic pain and binge eating are manifestations of the same ROOT problem - Her experience studying nutrition and exercise sciences and how that fueled her disorder - How we CHOOSE the lens we look through and can reframe any negative situation and pull the positive from it Find Jocelyn on FB: Jocelyn Harte Connect with Joceyln on IG: @drjocelynharte Work with Em here: https://form.jotform.com/201613824715047 Connect with Em on IG: @letsgetem___

Mental health issues have their way of creeping into the rest of our lives, affecting us not only mentally and emotionally but also physically. Finding a way to work around her own mental health struggles, Deepa Kannan started her journey as a Yoga Acharya for over two decades now, a Functional Nutritionist, and a Certified Food and Spirit Practitioner. Since then, she has brought together the masterful understanding of the human anatomy with a cohesive understanding of Physiology to offer what can be classified as true bio-individual mind, body, and spirit nutrition. In this episode, she joins Timothy J. Hayes, Psy.D., to share with us some of her methods in helping people take care of their health using a holistic approach. Deepa also takes us into her podcast, The Sleep Whisperer Podcast, where she specializes in detoxification, women’s health, adrenal function, and sleep to restore them to a healthy and functional sleep pattern and lifestyle. Join Deepa in this conversation to uncover the transformation that happens when you take out one of the main inflammatory things in our system: stress.Love the show? Subscribe, rate, review, and share!Here’s How »Join the On Your Mind Community today:journeysdream.orgTwitterInstagramFacebookYouTube

Did you know that “One Health” is a valid, interdisciplinary approach to public health that connects human, animal, and environmental health? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Brian Ronholm, Director of Food Policy for Consumer Reports, and former Deputy Under Secretary for Food Safety at USDA. Ronholm compares the credible “One Health,” (www.cdc.gov/onehealth/who-we-are/one-health-office-fact-sheet.html) to the misleading “One Health Certified” food label. Related website: https://www.foodsafetynews.com/2020/07/consumer-reports-one-health-certified-label-is-meaningless-misleading/#

Today on The Good Glow Health I'm joined by Gerardine Mooney as we discuss Gut Health. Gerardine is a fully qualified Nutritional Therapist and Certified Food & Spirit Practitioner and created The Happy Gut Clinic along with two friends. With over 20 years experience in the health & wellness industry, she believes in empowering people to take control of their own lives in moving towards a healthier lifestyle. She reminds us that we cannot change where we have come from, but we can change where we are going. Today's episode is packed full of tips on what foods we should be eating to have a healthy gut, the importance of organic foods, what to do if we are worried about our gut and how applying simple healthy habits can transform how we feel on the inside. This podcast is proudly sponsored by Emma. For a limited time, listeners of The Good Glow Health podcast can save a massive 42% on orders placed through https://www.emma-mattress.ie/podcast/. If you enjoy this podcast please rate and review.

Andi Lew is a leading wellness expert, presenter and best selling author.  She has written seven books on health & wellness and has been a regular on major Australian and American TV shows, such as Today, Mornings, 60 Minutes, NY Live just to name a few.  In 2009 Andi won an award by the Chiropractor’s Association of Australia for her dedication to the profession in public education. To this date, nobody that is not a chiropractor has won this award.  Andi has qualifications as a Certified Food, Lifestyle and Wellness Coach and qualified Chiropractic Assistant and we are inviting her on the show today to talk about what she knows best: The Central Nervous System and it’s key role in helping us to remain truly well,  & how having a healthy nervous system is vital for our overall wellbeing & longevity.   Connect with Andi: https://andilew.com https://www.instagram.com/andi.lew See omnystudio.com/policies/listener for privacy information.

Chef Kisha Moore joined Mario to assemble her Chocolate Brownie Cake with Rum on this episode of Cooking & Conversation. Watch the recorded live stream on Facebook, YouTube, and Twitter. Kisha Moore is a Chef, Certified Food and Beverage Director, Hospitality Supervisor with 20 years experience in the culinary field, and the founder of Hummingbird Macarons & Desserts. For more from Kisha follow her on Instagram. 

According to addiction specialist, Dr. Cali Estes, "Certain foods have ingredients that ping the taste buds so strong that you can become addicted" She is here today to talk about food addiction, how it is different from overeating, signs, symptoms, and her own experience with food addiction. She is launching a new program to combat food addiction called the Certified Food Addiction Coach Program.

Cathy Eason is Board Certified in Holistic Nutrition and is a Certified Nutritional Therapy Practitioner, Certified AIP Coach, Certified GAPS Practitioner, Certified Food & Spirit Practitioner, and Licensed Massage Therapist. She is a Senior Lead Instructor, curriculum developer, and instructor development mentor at the Nutritional Therapy Association where she has led practitioner training since 2006. Cathy provides clinical nutritional therapy services to a wide range of clients and also practitioner mentoring through her Portland, Oregon based business Abundant Health. She serves on the Holistic Nutrition Credentialing Board which governs the Board Certification examination process offered through the National Association of Nutrition Professionals. Cathy is proud to be a Board Member at Kaleidoscope Fighting Lupus, an Oregon based, non-profit lupus disease research advocacy and client services agency. She is the Founder and "Chief Door Finder" of Open Door Healing, a platform to provide practitioner continuing education programs and also to create a cooperative, collaborative community of healers and holistic health tool providers. A practicing yogi and outdoor enthusiast, Cathy loves to be in nature to soak up its' healing powers whenever possible :) Today, Casey and Megan spoke to Cathy about: -CIRS: Chronic Immune Response Syndrome due to BioToxin Illness (Mold Toxicity) -Mold Toxicity and it's sneaky ways of attacking the immune system. -How she discovered the underlying cause of her growing health issues despite not seeing "mold" on the walls -Related health factors and diagnostic tools -Vision, creation, and goals for the creation of a superior collaborative and cooperative community of people, tools, skills, and programs for healing with Open Door Healing! - Spoke about her experience doing health-research related advocacy work on Capitol Hill for Kaleidoscope Fighting Lupus Kaleidoscope Fighting Lupus has an amazing, award-winning blog of health tools for everyone, not just those diagnosed with lupus, and Cathy is soon to be their featured holistic health expert and nutritionist! Mentioned: SurvivingMold.com Mold Zero dry fog CitriSafe cleaners/products Open Door Healing Liferoot Botanicals Find and Follow Cathy: Facebook and Instagram @OpenDoorHealing and @CathyEason Website: www.OpenDoorHealing.co (.Co for Community!)

What's really good Haze Heads?  This episode is bananas, peaches, and pears!  We're making a conversation salad with the third black CFS in the history of humanity!  That means yo mama and her mama's mama ain't never seen nothing like this...  And up until today, ya'll ain't never heard nothing like this! Instagram: Proteins.carbs.fat

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to myfoodjobrocks.com/survey I met David before joining Isagenix during my first meeting in Cactus IFT, the Arizona section of IFT. When I interviewed at Isagenix about a year later, I said “wait, I know you” Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix. David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his Certified Food Scientist certification after being heavily involved in IFT. Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success. Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences! About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Key Takeaways How David became a part-time stock broker The best place to find quality nutrition news How David started to develop a passion for science writing from an English Professor Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets Prep course IFT2017 When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer Best Thing about Your Job: To learn something new every day Nutrition Conferences Exercise Science Conferences Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science! How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT Notes on the CFS Course Was a 2 year process I attended 2 CFS short courses I read all of the textbooks, and I had a challenge with Food Engineering The test was a lot harder than I thought, but I passed I argued with Adam about the questions I memorized a whole lot of equations and the test didn’t have many equations Most questions had to do with problem solving. You had to know what you knew and solve a problem Some questions all sound correct but one was “most correct” Questions on the practice test were not the same! However, they were useful to getting me to practice. The organizers said to read the questions but not memorize the answers If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test Was it worth it?: Yes! CFS resources: One is always in IFT, there is an online CFS course On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more When assigning something, ask to write 10 things about a subject Where do you recommend to get more valuable information?: Food Science and Technology. Nielson, Mintel. Scientific American, Outside Magazine As a writer in Nutrition, it’s important to understand that Nutrition is a process My Food Job Rocks: I get to learn every single day Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, Nutrient Timing, New ways of finding ways of having people eat their vegetables in burgers of bars Taking kale and using it in different applications What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy Dr. Michael Kolgan Generalist vs Specialist Innovation: combining 2 different topics Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc. Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end. David Despain is mostly on twitter: @daviddespain Other Links Certified Food Scientist Product Development Product Education “Waffling” High Pressure Processing Alex Hutchinson Villifying sugar Maltodextrin Aspartame GMOs Omega 3 Omega 6 RCTs Patagonia    

Andrea Longden is a long-time yoga practitioner as well as a Certified Food & Spirit Practitioner who truly “walks the talk” of a colorful life. Listen in to hear more about how she works with clients, her ways to eat the rainbow, and what she believes everyone needs to know about themselves. Listen here…

Julia Butterfly Hill ascended a 1500-year-old redwood tree on December 10, 1997, and remained there for 738 days. Affectionately named Luna, the redwood and others surrounding it were in danger of being taken down by a logging company that was clear-cutting the area. After two years of enduring extreme weather, helicopter harassment, angry logger intimidation tactics and a ten-day siege by the company's security guards Hill saved her tree and all of the others within a 200-foot zone. Today, a motivational speaker, Julia is commonly heard asking her audience one question. "What is your tree?" What is it that you are passionate about in life and what makes you feel purposeful? These are the questions that we get to answer if we are willing to ask them. Kathleen Kastner, our guest today, is living in her tree and her road to finding this home within herself has been via a series of Hail Mary passes. Having the approval of those around her never stopped Kathleen from answering the deep calls from within, and as you will hear in our conversation, her leaps of faith have been perfectly supported by powers far beyond the approval of family and friends. It may be easy to listen to Kathleen's story and think that you are different and that life could never end up so joyful for you. The truth is, the differences are found in each individuals' willingness to jump when the universe calls. When I am feeling shaky in my discomfort, and the idea of curling up in a space of comfort seems like the only reasonable action to take, I remind myself that I am here on purpose. I remind myself that I have an ever evolving purpose and outright obligation as a human to unearth the gifts I came here to share. Is this scary? Hell yes. Bumpy? For sure! But my experience has shown me that when we follow our hearts the universe conspires to support us. The path to purpose is not always pretty, I can't stress this enough. Kathleen spent much of her life addicted to exercise, sugar and caffeine. She partied hard and like so many people, used external substances to avoid feeling true life. This is what most of us do because it's socially acceptable to wake up to coffee and go to bed with wine. It feels better to grab that 3 o'clock latte and vent to a friend than to feel the weight of our choices. These cycles are so common, they are normalized and for Kathleen, it wasn't until her first yoga class, on account of Dr. Deepak Chopra, that everything started to shift. Kathleen holds a master’s Degree in Exercise Physiology and a Bachelor’s Degree in Journalism. She is a Certified Food for Life Plant-Based Instructor with the Physician’s Committee for Responsible Medicine and has been vegan since 2002. She has written two books, Yoga’s Path to Weight Loss: A Mind Body Spirit Guide to Loving Yourself Lean and The Cheerleader Speaks: What God Taught Me About Men and Myself. Both books include deep insight into Kathleen's journey. A journey of intuitive strength, overcoming unworthiness and finding her tree. Thank you for tuning in, we greatly appreciate your support and for the notes that you are sending us. Please go to iTunes and leave a review for the show, we are actively growing our reach and iTunes reviews are very helpful for our mission.

Listen to Carolyn Lindrea's story about battling IBS and how she was able to improve her symptoms by following a low FODMAP diet. Carolyn's is also a Certified Food and Wellness Coach and looks at all areas that may be contributing to your digestive issues to successfully guide you through the phases of the low FODMAP diet. Carolyn has also developed the first certified FODMAP Friendly teas, a selection of wonderful blends to help sooth your digestive system, that also contain antioxidants, vitamins and minerals. To read the show-notes for this episode, please visit: www.lowFODMAPdiets.com/19