Podcasts about Cheetos

Divorce can turn a normal day into a pressure cooker: custody schedules, money stress, a house that goes quiet overnight, and one text from your ex that flips your mood in seconds. We sit down with Tyler McAdams, known online as Inspiring Father, a single dad of four and a high-level coach who built the HERO Method after walking straight through the same trenches. He doesn't sugarcoat it, and he doesn't preach. He talks like a dad who has lived it.We unpack the most common trap he sees in men: not a dramatic breakdown, but a slow drift. Drift shows up as lost identity, skipped workouts, zero routines, emotional reactivity, and reaching for quick relief like alcohol, TV, or a rebound relationship. Tyler connects that to what your kids actually need now: steady leadership, consistent presence, and a father who can regulate his nervous system when conflict spikes. We also dig into stress as a signal that something is off, why motivation fades fast, and how structure creates real change.Tyler lays out practical routines you can establish immediately: journaling that exposes patterns, daily movement that clears the mind, intentional time with your kids, and spiritual grounding that pulls you out of a constricted fear state. We finish with the HERO framework: Heal with clarity, Establish a new foundation, Rebuild identity through love and boundaries, Regulate your reactions, and Own your part with accountability. If you're trying to be a great dad while navigating divorce, this is a roadmap worth hearing. Being unprepared is how great fathers become weekend visitors. Most ground is lost quietly through "drift" and decisions made under pressure. Stop the drift today at TheDivorcedDadvocate.com.Access your tactical tools:Risk Assessment: Identify your "quiet loss" exposure in 10 minutes.Protection Session: Book a private triage to ensure mistakes don't become permanent.Your kids are counting on you. Support the show

Opie, Chris Distefano, Vic Henley & Sherrod Small go full chaos mode on this Friday episode! It kicks off with a Memphis Tennessee sing-along, then dives into Carl's insane road trip (complete with Cheetos-covered chicken and Froot Loops milkshakes). Chris opens up about his pilot getting crushed in focus groups (“he doesn't have a sitcom head”), spilling wild Hollywood tea on Les Moonves, Julie Chen's eye surgery, and why networks are scared to take risks. Then things get completely unhinged when a smoking hot blue-haired DJ Sunshine appears at the window eating ice cream — and Opie & the crew immediately start flirting, grilling her, and trying to lock it down. Plus: Tim Allen's show getting axed for being too conservative, Obama calling Trump a bullshitter, North Korea missile talk, Non-stop laughs, zero filter, and one of the most random studio interactions we've ever had. You do NOT want to miss this one. 5/17

Today - A Cochise County judge has ordered a mental evaluation for a Pomerene man accused of setting fire to a bag of Cheetos outside The Trump Store in Tombstone.Support the show: https://www.myheraldreview.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Who wants to eat an eyeball?  The You Tried Dat?? gang, that's who.  This week, they taste test Herberts Best Gummi Eyez alongside Marinela Hershey's Pinguinos and Cheetos Stone Grill Seaweed Flavor Puffs.  They also discuss the bathroom situation aboard the Artemis 2 before once again learning about some weird science experiments. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Cheesy and Fondue celebrate National Cheese Soufflé Day. We talk about the science of the soufflé, the stability of the gougeres, and the awesomeness of the happy accident puff, the Cheeto. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://nationaltoday.com/national-cheese-souffle-day/Wikipedia / SouffléNational Today / National Cheese Soufflé Day May 18National Day Calendar / National Cheese Soufflé DayDays of the Year / National Cheese Soufflé Day196 Flavors / Cheese Soufflé Traditional French RecipeD'Lightful Dishes / The History and Evolution of SoufflésWikipedia / GougèrePardon Your French / French Cheese Puffs GougèresCoucou French Classes / The Entire History of ChouxWikipedia / Cheese PuffsAtlas Obscura / A Brief History of the Cheese CurlSnack History / Cheetos PuffsSporked / How Are Cheese Puffs Made

The allure of the 90s is back, baby! In snack form, that is. It's that time again- The Food For ThoughtCast is kicking off Episode 151 by welcoming Yousuf Ahmed to the show. Yousuf is dedicated to infusing joy back into snacking. B-SIDES crafts allergen-free , accidentally vegan, protein puffs using upcycled ingredients, prioritizing taste and experience above all else. Their vibrant and whimsical branding draws inspiration from the nostalgic snack brands of the 90s. With three great flavors and more in the pipeline ( we know because we tasted them! Thanks Yousuf for the samples!) this snack is soon to be on shelves everywhere. We had an amazing time talking about everything from branding and supply chain, to what makes a Cheeto great, all the way to ramps on pizza and how terrible protein breakfast cereals can be. Check us out anywhere you find your favorite food podcasts. Thanks so much for listening. Make sure to give B-SIDES a follow on social media, and buy some for yourself. Your tastebuds (and the planet) will thank you.

Most marketers today are under pressure to do more, move faster and constantly prove results. But what actually drives growth long term?  In this episode of Inside the Creator Economy, we sit down with Sorin Patilinet, Global Marketing Effectiveness & Measurement Lead at PepsiCo and recently published author on Marketing Effectiveness, to unpack what really drives growth today - and why many marketers are making things far more complicated than they need to be.  As AI floods the internet with more content and more noise, the real challenge is no longer producing marketing - it's knowing what's actually worth doing.  We talk about why restraint might become one of the most important marketing skills of the next decade. Why short-term excitement often beats long-term thinking. And what brands like Cheetos, Geico and Lindt understand about distinctiveness that many others still miss.  We dive into:  Why “just because you can, doesn't mean you should” matters more in the AI era  The tension between short-term performance and long-term brand building  What actually makes brands distinctive and memorable today  Why more content doesn't automatically mean better marketing  How PepsiCo applies marketing science and growth principles in practice 

In today's episode the boys are getting ready for Ben's bachelor party in Vegas, Evan removes the Cheeto wrap, Ken has a meltdown in last weeks video about his gift, CJ addresses haters using hate for views, birthday parties, GT3RS Ownership, "Two Car solutions" and More! Thanks for watching Get up to $200 off Square hardware when you sign up at www.square.com/go/wideopen ! #squarepod Don't sleep on [@ultrapouches]. New customers get 15% Off with code WIDEOPEN at takeultra.com! #UltraPouches #adventure Download Cash App Today: https://capl.onelink.me/vFut/zz85607d #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Cash App Green, overdraft coverage, borrow, cash back offers and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can also check out our main YouTube channel CboysTV: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/c/CboysTV⁠⁠⁠⁠⁠⁠⁠

What happens when you realize your life is drifting in a direction you didn't choose? For Sarah Allred, that moment came while sitting on the couch, eating Cheetos and watching The Bachelor… just days into her husband's medical school journey. That wake-up call sparked something deeper. Not a desire for money, but a need for growth, purpose, and identity. In this episode, Tyler sits down with Sarah Allred to unpack her journey from teaching photography classes in a tiny apartment to building a business around what she calls the “final 10 percent” that actually gets people to take action. This conversation goes far beyond tactics. It is about identity, evolution, and the courage to let go of what once worked so you can step into what truly matters. What You'll Learn The moment Sarah Allred realized she had to become an entrepreneur How she turned a simple skill into her first business What the “final 10 percent” means and why most businesses miss it Why storytelling is the real driver behind conversions and connection The hidden struggle behind visible success and what it taught her How to identify your unique edge instead of copying others The bold decision that completely transformed her business Why letting go of profitable work can unlock your next level Lessons from mentors who shaped her journey How autonomy plays a role in building the life you actually want Chapters 00:00 Meet Sarah Allred and why this conversation matters 01:34 The moment entrepreneurship became necessary 03:48 Her first step into business with photography 05:09 What she is building today and the “final 10 percent” 06:17 Why storytelling is the missing piece in business 07:24 Mentors who shaped her path 11:28 Navigating challenges and identity during tough seasons 13:20 Discovering her true strength and business breakthrough 15:08 The major shift that changed everything 17:05 Letting go of what no longer serves you 19:02 Reigniting passion and showing up differently 20:05 The idea behind her podcast and autonomy 24:25 Lessons from Detroit that changed her perspective 27:39 Final reflections and personal growth

This episode of The Rizzuto Show starts with what might genuinely be one of the greatest confidence scams ever attempted: a French professor allegedly invents an entire prestigious academic award, buys himself a medal, gathers actual respected intellectuals, and somehow convinces everyone he's basically the LeBron James of language studies. Honestly? Kind of inspirational. The gang immediately realizes that most awards are basically made up anyway, which quickly escalates into creating fake international honors like “The Grand Cross of the Order of the Toasted Ravioli.” Because if you say anything confidently enough with enough gold trim attached to it, people will apparently clap.From there, the show takes a hard left directly into psychological warfare after King Scott introduces one of the most cursed “Would You Rather?” questions in show history: permanent Cheeto fingers… or taste buds in your butt. Yes. Really. The discussion somehow gets worse when Rafe introduces the horrifying concept of “the second tasting,” permanently ruining food, digestion, and probably several listeners' lunch breaks. It's the kind of conversation that could only happen on a daily comedy show powered entirely by sleep deprivation, bad decisions, and unchecked access to microphones.Rafe's E-Memoriam segment also delivers pure chaos this week. The crew says goodbye to Ask Jeeves, the once-beloved internet butler who politely helped people search embarrassing questions before Google became the all-knowing digital overlord living inside everyone's phones. The nostalgia spiral includes Geocities, LimeWire, Rotten Dot Com, terrible internet decisions, and the realization that the early internet somehow survived entirely on flashing skull gifs and confusion.Meanwhile, Rafe continues his quest toward honorary membership in the Blackfoot Nation, which now involves fingerprinting, Canadian bureaucracy, Wayne Gretzky references, and an unexpectedly spiritual trip to a UPS Store kiosk. What should have been a simple government process becomes an epic fantasy journey involving sacred scanners, sweaty palms, and “Hakuna Moscato” novelty packing tape. It's impossible to explain properly because this daily comedy show exists in a dimension where every normal story mutates into folklore by segment three.The episode wraps with real RIPs including Alex Ligertwood from Santana and media giant Ted Turner, proving The Rizzuto Show can somehow balance heartfelt moments alongside conversations about whether your butthole could identify ranch seasoning.If you love comedy podcasts, funny stories, weird news, sarcastic humor, pop culture commentary, St. Louis radio chaos, and hearing grown adults emotionally unravel in real time, this episode delivers everything you could possibly want from a daily comedy show… and several things you absolutely did not ask for.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You know it's gonna be a weird day when the show opens with Rizz realizing his daughter's cheer banquet wasn't “folding chairs and sheet cake” but instead a full-on country club gala requiring a suit, tie, speeches, awards, emotional endurance, and apparently enough rubber chicken to bankrupt a catering company. Nothing says “supportive father” like sitting through four straight hours of banquet politics while pretending not to judge the speeches in your head.From there, the gang dives straight into the viral Busch Stadium incident where fans had to physically stop a guy from potentially falling from the upper deck. The discussion somehow turns into a complete breakdown of dangerous stadium seating, ballpark netting, drunk fan physics, and why Moon believes geese and gravity are America's greatest threats. Which honestly? Fair.Speaking of geese… apparently St. Louis now belongs to them. The crew discusses the annual return of Canada geese nesting season, why those feathered psychopaths become hyper-aggressive this time of year, and how entire college campuses basically surrender to goose gangs every spring. There's talk of fake coyotes, migratory bird treaties, goose chases, and the emotional humiliation of running from an animal that looks like it pays taxes.And because this is somehow still not enough chaos for one funny podcast, the conversation shifts to Yellowstone bear attacks, Mother's Day pressure, and the discovery that Father's Day is mostly just a yearly reminder of unresolved family trauma. Rafe perfectly explains why Father's Day social media posts always feel like passive-aggressive therapy sessions while Mother's Day gets treated like a national holiday requiring military-level planning.Meanwhile, King Scott prepares for his first Mother's Day with a pregnant wife, Moon contemplates fleeing town entirely to avoid gift expectations, and Rizz introduces “The Ralph Rule,” which may or may not destroy families nationwide. Add in deadbeat parents losing passports over unpaid child support, brunch recommendations turning into food obsession, and several near-death stories involving stadium upper decks, and you've got another completely normal day for The Rizzuto Show.This funny podcast continues doing what it does best: mixing weird news, sports chaos, parenting struggles, sarcastic commentary, celebrity-level overreactions, and St. Louis nonsense into one giant comedy blender. Whether you're here for the goose warfare, the Busch Stadium insanity, or the emotional collapse surrounding Mother's Day reservations, this episode delivers the exact kind of daily comedy disaster fans expect from The Rizzuto Show.The internet woke up in full panic mode after Instagram launched a massive bot purge that vaporized millions of followers from celebrities, influencers, and probably your cousin who suddenly became a “fitness entrepreneur” during the pandemic. Kylie Jenner lost 14 million followers in a blink, and suddenly everybody online started acting like follower counts never mattered anyway. Sure, Jan.The gang dives into the chaos of fake followers disappearing, why advertisers are finally cracking down, and how even normal accounts can tell when the bots get exterminated. It's basically robot Hunger Games happening quietly in the background of social media while everybody keeps posting blurry vacation photos and motivational quotes stolen from Pinterest.Then somehow the conversation turns into Angry Birds officially entering the Video Game Hall of Fame. Yes. Angry Birds. The little phone game that destroyed productivity in offices across America is now standing next to gaming legends like Doom and Oregon Trail. The crew debates what games deserve Hall of Fame status, why Guitar Hero absolutely got robbed, and how Tony Hawk's Pro Skater soundtracks basically raised an entire generation of emotionally confused skateboard kids.There's also a deep dive into concert experiences at the Sphere in Las Vegas, including No Doubt, Metallica, Tool, and the realization that Tool might actually be the perfect Sphere band because nobody in Tool has ever looked interested in being on stage anyway. The visual effects do the heavy lifting while the audience collectively melts into a psychedelic lava lamp.Moon talks about how video games became one of the biggest discovery tools for music, including stories about Story of the Year songs unexpectedly blowing up after landing in racing games and MLB titles. If you ever found your favorite band because you crashed fake cars in Need for Speed, congratulations — you were part of history.This might genuinely be one of the greatest confidence scams ever attempted: a French professor allegedly invents an entire prestigious academic award, buys himself a medal, gathers actual respected intellectuals, and somehow convinces everyone he's basically the LeBron James of language studies. Honestly? Kind of inspirational. The gang immediately realizes that most awards are basically made up anyway, which quickly escalates into creating fake international honors like “The Grand Cross of the Order of the Toasted Ravioli.” Because if you say anything confidently enough with enough gold trim attached to it, people will apparently clap.From there, the show takes a hard left directly into psychological warfare after King Scott introduces one of the most cursed “Would You Rather?” questions in show history: permanent Cheeto fingers… or taste buds in your butt. Yes. Really. The discussion somehow gets worse when Rafe introduces the horrifying concept of “the second tasting,” permanently ruining food, digestion, and probably several listeners' lunch breaks. It's the kind of conversation that could only happen on a daily comedy show powered entirely by sleep deprivation, bad decisions, and unchecked access to microphones.Rafe's E-Memoriam segment also delivers pure chaos this week. The crew says goodbye to Ask Jeeves, the once-beloved internet butler who politely helped people search embarrassing questions before Google became the all-knowing digital overlord living inside everyone's phones. The nostalgia spiral includes Geocities, LimeWire, Rotten Dot Com, terrible internet decisions, and the realization that the early internet somehow survived entirely on flashing skull gifs and confusion.Meanwhile, Rafe continues his quest toward honorary membership in the Blackfoot Nation, which now involves fingerprinting, Canadian bureaucracy, Wayne Gretzky references, and an unexpectedly spiritual trip to a UPS Store kiosk. What should have been a simple government process becomes an epic fantasy journey involving sacred scanners, sweaty palms, and “Hakuna Moscato” novelty packing tape. It's impossible to explain properly because this daily comedy show exists in a dimension where every normal story mutates into folklore by segment three.The episode wraps with real RIPs including Alex Ligertwood from Santana and media giant Ted Turner, proving The Rizzuto Show can somehow balance heartfelt moments alongside conversations about whether your butthole could identify ranch seasoning.If you love comedy podcasts, funny stories, weird news, sarcastic humor, pop culture commentary, St. Louis radio chaos, and hearing grown adults emotionally unravel in real time, this episode delivers everything you could possibly want from a daily comedy show… and several things you absolutely did not ask for.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Scary Scenes Emerge as Cardinals Fan Hangs Off Upper Deck Ledge, Major Accident AvertedCanada geese arrive in St. Louis for nesting season15-year-old, 28-year-old attacked by mother grizzly with cubs in Yellowstone National ParkUS will start revoking passports for thousands of parents who owe child support‘Angry Birds', ‘Silent Hill' and ‘FIFA' added to World Video Game Hall Of FameFrench professor facing probe for creating fake Nobel-style prize - only to award it to himselfMan, 34, Arrested For DWI (Droning While Intoxicated)Tampa officers find beer can in 'Happy Meal' during DUI investigation'Huff and puff and blow his house down': Woman burns down boyfriend's house because she was 'p—ed off' he stole from herTeens drive lawn mower into Target as part of social media stuntGroom arrested moments before wedding for failing to disclose he was registered pedophileSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's episode of The Rizzuto Show spirals directly into the kind of moral dilemma that ruins friendships, exposes selfishness, and somehow leads to a discussion about tasting your own farts. So basically… a normal Tuesday for this funny podcast.The gang starts with a brutally simple hypothetical: would you rather take $25,000 for yourself or secretly let your best friend win $100,000? Sounds easy until everyone realizes your friend WOULD find out you passed on making them rich. Suddenly loyalty has a price tag, and apparently for some people it's exactly twenty-five grand and a decent steakhouse reservation.Then King Scott unleashes one of the most cursed “Would You Rather” questions ever spoken into a microphone: permanent Cheeto dust fingers… or taste buds in your butt. Yes, really. Somehow Moon immediately overthinks it, Rafe starts strategizing his future diet around avoiding tasting farts, and Rizz realizes rubber gloves might be the only path to survival. This funny podcast truly asks the hard-hitting questions mainstream media is too afraid to cover.Things only get worse when Moon tells a story about getting a massage from someone wearing rubber gloves the entire time, sending the room into full conspiracy mode. Was it sanitary? Was it personal? Was Moon somehow flagged by the massage industry? Nobody knows, but now we're all uncomfortable together.Then it's time for the legendary Riz Quiz, where listeners attempt to answer elementary-school-level trivia questions while the pressure of live radio immediately erases all human intelligence. We're talking leap year meltdowns, rainbow confusion, Europe somehow becoming a country, and Moon once again proving geography is more of a suggestion than a skill set.One caller absolutely dominates with an 11-point run, forcing Moon and King Scott to step into the trivia arena themselves… and let's just say confidence was high right up until basic continent knowledge entered the chat.This episode has everything:friendship betrayal economicsterrifying digestive hypotheticalspublic intellectual collapseaccidental self-ownsCheeto dust strategy debatesand one of the funniest Riz Quiz endings in recent memoryIf you love chaos, questionable logic, and hearing grown adults struggle with third-grade trivia under pressure, congratulations — this funny podcast was made specifically for you.And remember: if your best friend chooses $25K over your $100K… they were never really your friend. Unless they at least buy appetizers.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode of The Rizzuto Show starts with a simple moral question and somehow ends with the entire room debating whether permanent Cheeto dust is worse than having taste buds in your butt. So yeah… business as usual for your favorite funny podcast.The chaos begins when King Scott asks the gang a hypothetical that immediately exposes everybody's true character: would you rather win $25,000 for yourself or secretly let your best friend win $100,000? Sounds wholesome at first… until everyone starts trying to loophole the situation, negotiate “finder's fees,” and openly admit they'd probably take the money and just buy dinner afterward. Friendship has never looked weaker.Then things take a sharp turn directly into nightmare fuel when another “Would You Rather?” gets dropped on the table: permanent Cheeto dust fingers you can NEVER clean… or taste buds in your butt. Suddenly the studio becomes a think tank for the dumbest scientific discussion ever recorded. Moon explains why finger residue makes him physically uncomfortable. Rafe starts calculating how to avoid tasting his own farts. Rubber gloves become a survival strategy. Nobody comes out looking good here.As if that wasn't enough, the episode also includes:Moon's horror at people licking sauce off their fingersA massage therapist wearing rubber glovesThe realization that gloves technically solve the Cheeto problemRafe inventing a “berry-only diet” to improve hypothetical fart flavorAn alarming amount of discussion about digestive consequencesThen the Riz Quiz kicks off and things somehow become even more embarrassing. Contestants crumble under elementary-level trivia questions while the gang loses their minds over people forgetting how leap years work. Adults fail questions about rainbows, geography, oceans, and basic science while Tony absolutely steamrolls the competition like a trivia machine sent from the future.This funny podcast somehow combines friendship betrayal, snack-food body horror, caller meltdowns, and public humiliation into one perfectly chaotic daily comedy experience. If you enjoy sarcastic humor, weird debates, pop culture nonsense, and the sound of grown adults emotionally unraveling before 10am, welcome home.The Rizzuto Show continues to be the premier destination for bad decisions, ridiculous hypotheticals, and the kind of conversations that absolutely should not happen on live radio… yet somehow do every single day.And yes, we're still thinking about the butt taste buds.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Texas ‘Karen' Kicks a C8 Z06 at a Gas Station Over the Sound of His Exhaust'I donated my mum's body to Alzheimer's research but found out they blew her up in the experiment'Two women accused of stealing cash, machine, attempting ATM break-in at Bland bar'NO TIP' fury in Fulton as Domino's driver accused of hitting customer‘Unfortunate:' Classes canceled at NW suburban school after resource officer misplaces weaponWoman accused of giving tattoo to toddlerHow the Explosive 'Pop Rocks and Coke' Legend Destroyed an Iconic Candy Brand“It Is Extremely Unattractive”: Woman Said Men Who Play Video Games Are a Turnoff and the Internet DisagreedCNN founder Ted Turner, a pioneer of cable TV news, dies at 87Celebrities Who've Struggled with Lewy Body DementiaRobert Downey Jr. Says ‘It's Absolute Horses—‘ to Declare That Social Media Influencers Are the ‘Stars of the Future'Delta ending food and beverage service on shorter flightsSecret Service Officer Arrested, Allegedly Masturbated in Hotel Hallway After Trump AssignmentYour 2027 Car Will Decide If You Can DriveSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join the live watch party on YouTube today, episode release day, at 5p PT / 8p ET: https://www.youtube.com/@birdsandbeesdontfck Alex Gay is a certified intimacy and relationship coach and adult performer from Maryland, where his sex education came from homeschooling, evangelical purity culture, and two conversations with his dad that left him wondering if condoms were worth trading for Cheetos. In this episode we talk about growing up in a religious high-control group, shame as a clue to desire, what kink actually means, why so many men are expected to magically know how to be good in bed, and how Alex went from purity culture to helping queer people, couples, and curious adults feel more confident exploring sex, intimacy, kink, and their own bodies. Want to hear Alex and I unfiltered reading Reddit stories? Join the afterparty over on Patreon! https://www.patreon.com/cw/birdsandbeesdontfck   FCK LIKE THE MOVIES   Where to find Alex: Instagram: @heyalexgay TikTok: @heyalexgay Website: https://heyalexgay.com/   Where to find Arielle: Instagram: @birdsandbeesdontfck TikTok: @birdsandbeesdontfck Patreon: https://www.patreon.com/cw/birdsandbeesdontfck Bonus stories found exclusively on Patreon STORY 1: Am I the Asshole for Breaking Up With My Girlfriend After She Wanted Our Relationship to Be Pussy Free? STORY 2: My Husband Needs to Touch My Breasts to Fall Asleep. I'm Exhausted and Need a Divorce. Am I the Asshole? STORY 3: Am I the Asshole for Breaking Up With My Girlfriend Because She Literally Told Me She Would Cheat on Me If I Took a New Job?   Like my cuffs AND my vibrator necklace? Me too. Get $15 Off Crave Pleasure Jewelry Here: https://lovecrave.com/arielle   Episode Cheat Sheet 00:00 Meet Alex Gay, certified intimacy coach and adult performer 02:23 Adult entertainment, OnlyFans, and why spicy content builds coaching trust 04:48 Coaching sexual confidence, kink, communication, and why sex education is lifelong 05:30 The pressure on cis straight men to magically know how to be good in bed 07:01 Why "normal" does not exist when it comes to sex, bodies, and kink 08:10 Shame as a clue to desire and how taboo shapes what turns us on 10:20 Growing up in Maryland inside an evangelical high-control group 11:44 Homeschool sex ed, Christian sex books, condoms, and the Cheeto trade 16:17 Sleepovers, curiosity, and why honest sex education changes everything 19:30 Boy moms vs. moms who have boys and the emotional weight placed on sons 22:00 Leaving religion, hitting rock bottom, and finding inherent self-worth 25:16 Men's mental health, masculinity, and why 60 men die by suicide every hour 29:28 Queer sex education, coaching, and what gay male coaches bring to the table 31:46 Play parties, group scenes, body confidence, ethical porn, and real naked bodies 38:25 Alex's first OnlyFans videos, strip interviews, and modeling non-sexual intimacy 44:00 Course creation, ADHD, and why the labor of pleasure cannot be on your partner 49:21 Coaching couples, high-mileage questions, and becoming your own sex detective 56:32 Dr. Tush aftercare products, butt play recovery, and kink aftercare 01:00:00 Bonus Reddit stories and where to find Alex Gay

Welcome to this week's episode of the PEBCAK Podcast!  We've got four amazing stories this week so sit back, relax, and keep being awesome!  Be sure to stick around for our Dad Joke of the Week. (DJOW) Follow us on Instagram @pebcakpodcast   Please share this podcast with someone you know!  It helps us grow the podcast and we really appreciate it!   Simple 6 signup link https://simple6.co/r/CFUR98   Mississippi's entire liquor supply chain ground to a halt after a contractor's botched software rollout left 170,000+ cases of alcohol stranded in a warehouse https://timesofindia.indiatimes.com/technology/tech-news/one-of-americas-biggest-state-is-running-out-of-liquor-due-to-botched-up-it-upgrade/articleshow/130233165.cms   Scammers are impersonating Iranian authorities to extort crypto payments from ships stranded near the Strait of Hormuz https://www.straitstimes.com/world/middle-east/scam-messages-offering-ships-safe-transit-through-hormuz-security-firm-warns   A single ransomware group exploiting one firewall brand now accounts for nearly half of all cyber insurance claims https://www.insurancebusinessmag.com/us/news/cyber/one-ransomware-crew-now-drives-half-of-all-cyber-claims-atbay-573139.aspx https://www.bleepingcomputer.com/news/security/kyber-ransomware-gang-toys-with-post-quantum-encryption-on-windows/   Food engineers deliberately design snacks like Cheetos to trick your brain into thinking you're eating nothing at all https://acrossthemargin.com/vanishing-caloric-density/   Dad Joke of the Week (DJOW)   Find the hosts on LinkedIn: Chris - https://www.linkedin.com/in/chlouie/ Brian - https://www.linkedin.com/in/briandeitch-sase/ Glenn - https://www.linkedin.com/in/glennmedina/ Ben - https://www.linkedin.com/in/benjamincorll/

I've given away every one of these prizes for youth group game winners over my last 15 years of youth ministry. I'm going to share 7 full-proof ideas. Then to round out the 25 claim, I'm going to live react on how to fill this bookshelf prize idea using ChatGPT. Which, in fairness, I'm 100% stealing the shelf idea from my friend over at DYM, Josh Boldman.

Send us Fan MailWho needs Cheetos when you've got checklists? If you've ever felt that tiny rush from checking a box, grabbing a “comfort food,” refreshing your feed, or packing your day so full you can't hear your own thoughts, you already understand the pull of dopamine and instant gratification. We're talking about the sneaky ways stimulation becomes our default and why that doesn't always lead to joy, even when the habit looks “productive.”We explore what's happening in the nervous system when rest feels unsafe, including how hypervigilance can form through real life experiences like motherhood, caregiving, stress, and trauma. We also unpack dopamine desensitization, why you need more and more to feel the same relief, and how modern life amplifies it with 24/7 access to everything. On the wellness side, we connect the dots to sleep, blue light, circadian rhythm, and the very real downstream impact on stress, burnout, inflammation, cravings, and perimenopause and menopause symptoms.We talk about building a more cyclical life again through seasons, rhythms, and simple boundaries like a checklist-free day, plus how to “wean off” the thing you're using as your fastest hit. Most of all, we keep it faith-first: learning to sit at the feet of Jesus, letting Scripture shape your blueprint, and trusting that peace is possible without chasing it.If this encouraged you, subscribe, share it with a friend, and leave a review so more women can find faith-based wellness support. What's one small thing you'll do differently after listening? We're so glad you're here. In this quick pause, Melissa shares why Heart & Soul Elevation exists, how Stephanie's and Melissa's coaching work together beautifully, and what you can expect along the way. From time to time, we'll pop in to invite you into things we're creating - always as an invitation, never a sales pitch. Thanks for listening. You belong here. Support the showConnect with Melissa: Lemon Balm Coaching or Women Connected FB CommunityConnect with Stephanie: SJP Health and Wellness or Be the BOSS, Be Well FB CommunityMusic by Adipsia  

This week, your Main Creeps try three of the new Flavor Swap varieties from Frito Lay. They're snacks that are seasoned with seasonings that are traditionally on other chips.We have: Ruffles that are Cool(er) Ranch Dorito flavored, Cheetos that are Lays Sweet Heat Southern Barbecue flavored, and Doritos that are Ruffles Cheddar and Sour Cream flavored. The editor thinks the cool ranch ruffles are the best chips they've ever had and it's not even close.Then, a recent story from Kelsey. In Oklahoma, a would be shooter was thwarted in Pauls Valley High School by their own principal on April 7th. Kirk Moore, the principal, tackled and wrestled the shooter to disarmed them, preventing any further injury, other than the principal being hospitalized for a shot in his leg. Students voted the principal as their prom king to honor him.Also, we mention pre-k plague, little work buddies, millennial coping, fighting death and login demons, time dilation, the Onion Infowars takeover, Matt loving Sport(tm) -tmi around 1:30 in if you want to skip it a bit. Always reach out if you need help, call 988 if you're feeling depressed.

This week on The Nerd Chat:-Xbox achievements are getting improvements-Mass Effect TV show casting updates-Steam best sellers for March-New CRKD controller for PC and Switch 2-Is Sony in financial trouble?Plus what we've been playing or watching, and the best food we had this week.0:00 Hello and welcome to the show3:40 Ruffles and Cheetos new flavors taste test food review9:30 Xbox achievements are getting improvements31:30 Mass Effect TV show is getting rewrites44:20 Steam best sellers for March 202649:25 New CRKD controller for PC/Switch 257:55 Is Sony in financial trouble?1:06:35 What have we been playing or watching?1:30:30 The best food we had this week1:39:00 Closing and end of showGaming. Food. The Good Old Days.Streaming Thursday nights. New episodes posted Fridays. #SeeYouOnlineFollow us everywhere: @TheNerdChatAll links: https://linktr.ee/thenerdchat#Xbox #PlayStation #Nintendo #MassEffect #GamingPodcast #SeeYouOnline

Como cuenta Robert de Niro y las millones de personas en el mundo que nos levantamos todos los días por la mañana y lo primero de lo que nos enteramos son los nuevos ejercicios de bondad, empatía y solidaridad de mi Donald Trump

Transcript Paper: Gearhardt AN, Brownell KD, Brandt AM. From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease. Milbank Q. 2026;104(1):0202.https://doi.org/10.1111/1468-0009.70066 https://www.milbank.org/quarterly/articles/from-tobacco-to-ultraprocessed-food-how-industry-engineering-fuels-the-epidemic-of-preventable-disease/ Ashley, let's talk a little bit about, just set the stage for what this paper was all about, and since it was your brainchild, you approached Allan and me about being involved. Tell us what you set out to do and why you thought these issues were worth digging into. Ashley - You know, I've just been so struck that when we think of cigarettes, they were something that's so common, so normal that we kind of think, oh, they've always just sort of been there. But truly, they're just taking a natural plant from the ground and through advancements and corporate engineering and technology and knowhow, they took a poisonous plant and made it into the most deadly and addictive drug in human history. And yet that was, you know, just accompanied by tons of debate. It didn't look like other addictive substances. And I just really felt like, man, we're reliving this history right now when it comes to how we've altered our food supply. I wanted to really bring you all together and see if we could really lay that story out of the, the parallels of these two public health crises. We'll get in a minute into the issue of what you discovered, but tell us what you covered, what the paper was meant to do. Ashley - The paper really goes back from how you take the tobacco plant in the field, or the corn in the field, and walks essentially through all the kind of levers that are being pulled to transform it in very specific ways. And through specific technologies and corporate practices that are being shared by modern cigarettes and ultra processed foods. These products maybe look harmless on their face initially, or don't look like they're just maybe pleasurable or craveable. But truly, I would argue that they've crossed thresholds into things that are addictive and clearly damaging many people's lives. Okay, so several decades ago, I don't know who came up with a term, but there was a lot of discussion about similarities between tobacco industry behavior and food industry behavior. And the press started publishing cover pieces that would say food is the next tobacco. And it was a term that the food industry really didn't like, and they don't want that comparison at all. It'll be interesting to see whether they deserve it. You clearly made that connection in this paper. Allan, let's turn to you. Oh my God. I mean, we could do a 15-hour podcast and not cover the history of the tobacco industry. There's so much to say, enough that you wrote a massive book about it. But give an overall sense, if you will, of the kind of tactics and morality of that industry. Allan - Well, as Ashley already mentioned, early in the 20th Century we wouldn't really be thinking much of cigarettes, and they were just a very peripheral sales consumer item. And over the course of the 20th Century, we came to a point in the middle of the century of the 1970s, and '80s where about half of all American adults were smoking cigarettes regularly. I wanted to understand that. How do you take something that's at the very margin of the economy and culture and make it a dominant consumer force? And I think in that way, we have certain parallels to ultra processed foods. But then there were the questions, how do you make it so popular? Is it dangerous to use? Is it addictive? Does it cause disease? And how do you resist regulation and other public health approaches to try to keep people smoking? And I found a lot of evidence in each of those areas, both of how the industry acted. And when you say, you know, it's ultra processed food like cigarettes, we're learning a lot about ultra processed foods. But we know a ton about what the industry did to make the 20th Century what I call the Cigarette Century. And we have seen really important declines in smoking in the last 30-40 years. It's a remarkable public health effort. But at the same time, the industry worked incredibly hard and, in some ways brilliantly, to maintain the popularity of their product. And underlying all this is the idea that nicotine is highly addictive. And the industry came to understand that certainly before consumers did. And as a result, they could engineer, manage, manipulate the addictive character of a product that kills. I think looking for parallels, both in terms of how the industry did it and how perhaps public health law regulation can undo it, is the critical aspect of what we've been working on together. Okay. So, the tobacco industry did more than just take a plant, dry it out, chop it up, and roll it up in some paper. Then people might be driving whatever natural pleasure there would be from that product. But they did more, didn't they? Allan - Yes. And you talked about nicotine in particular. So how manipulated was this industrial process and was it designed to create such high levels of addiction? Allan - Well, for a long time we couldn't be sure about that. And we have learned that the industry had learned sophisticated techniques of industrial production of cigarettes. So, it wasn't like just chopping up tobacco and putting it in paper. You know, they added many additives. They added liquids. They dried it out, they put it in long strips of tobacco for cutting and packaging. And they had innovated the technologies, instead of human beings rolling cigarettes, they were able through machinery and technology to produce hundreds of thousands of cigarettes a day. And then they had to figure out how do we sell this tremendous volume of cigarettes in order to make our industry truly lucrative. So, there were those aspects. And certainly by the middle of the 20th Century, many people realize that - I smoke regularly and I crave my next cigarette and I'm smoking a pack a day, sometimes two packs a day. And people would ask, well, is it a habit? Is it habituating? Is it addictive? And as the science of addiction really grew in the middle of the 20th Century, we began to realize it had all the characteristics of addiction. But we really didn't know exactly what the companies were doing. And what we did learn in the '80s and '90s is that the companies had a precise ability to manage the nicotine in their product. And they did, so that even as they put filters on and they claimed they had safer cigarettes, they were also producing increasingly addictive cigarettes where we have craving, we have withdrawal, we have tolerance. The basic categories, that structure, how we understand addiction. Okay. We'll dive into some of those in a little more detail, but thanks for that background. Ashley, people kind of get it that drugs can be addictive and they know that alcohol can be addictive. They know that cigarettes can. But what about food? Ashley - Yes, so I think one of the things that when I take a step back, is that the reward and motivation system that alcoholic beverages, cigarettes can start to hijack and drive towards compulsive problematic use, that was laid down in the brain to make sure we were getting enough food. It's really sensitive to food reward, energy density. But the thing is you actually consume nicotine probably most days. Nicotine is actually in a lot of plants like tomato and eggplant, but nobody's getting addicted to the chemical in that delivery vehicle. I would argue the same thing's happening. When we look at our research nobody's getting addicted to minimally processed foods like bananas and broccoli, and salmon filets. It's when you're able to process and titrate and hedonically engineer food reward in a way that mimics the intensity and the sensory appeal and the spikes and crashes and the craveability of something like cigarettes, that you start to see people losing control. And when I read Allan's book, my husband was watching over my shoulder. And he's like, you know, if you highlight every single sentence, it's not gonna help you because you've highlighted the whole book. And reading what Allan laid out about how each wave of cigarette addiction, it wasn't because we suddenly discovered what nicotine was, it's because the industry got better at manipulating engineering, designing, flooding the market with it. And then health washing it, so people didn't really understand what they were getting into. And to me, that is what we've done to our food supply. And the result of that has been the astronomical increases in diet related disease and health concerns. Tell us about the concept of ultra processed food and how that fits in. Ashley - Yes. Yeah, that's a great question. So, ultra processed food is a concept that actually came out at about the same time as the Yale Food Addiction Scale, that Kelly and I published together, about how to operationalize who might be showing signs of addiction and certain foods. Carlos Monteiro from Brazil was noticing that his grocery store was starting to be flooded by foods that you could not make in your home kitchen. I have exactly no idea how to make a double stuffed Oreo or a flaming hot Cheeto, or a Cherry Coca-Cola. And as these products that were industrially created with additives and flavor enhancers that are kind of biologically novel, that's when the disease risk started to go up. And so, these foods are so fundamentally changed in they're kind of most archetypal forms of things, like sodas and, you know, your sweet, savory sort of snacks, that a whole new category had to be created for them. To really distinguish them from, you know, grandma's homemade cookies or, you know, an apple or an orange. Ashley, you're brilliant at framing things. And one of the things that I learned from you a long time ago, and I've used a thousand times in discussions with people, is thinking about food, like turning the coca plant into cocaine and into crack cocaine. That if you take the coca plant into its natural form, people can live in harmony with it. You don't really have addiction. But when you process it and it becomes cocaine, then things change dramatically. And when you hyper process it, like the hyper palatable foods and the ultra processed foods, then the crack cocaine becomes incredibly addictive. So that same sort of phenomenon I think applies here. And it's a very compelling way to think about this. Allan, let's get back to the addiction thing and tobacco. One of the most stunning things I remember about the tobacco history. Is the videotape of the seven tobacco company executives testifying before Congress that nicotine wasn't addictive. Swearing, you know, sworn statements about nicotine. Tell us about that and what that kind of meant in history. Allan - It's a great story and it has a kind of visual linkage to many of us who actually saw those congressional hearings. And it was a brilliant sort of performative politics, if you will. And there had been more and more knowledge that the industry was manipulating nicotine to make cigarettes that they were claiming were safer and not addictive, even more highly addictive. And David Kessler, the head of the FDA under Clinton, had really been a major player in this. And one thing I should say is we were learning more and more about the industry because people were suing them. And they would typically lose the suits, but they would get hundreds, hundreds of thousands of documents. And the industry also had whistleblowers who were coming forward and saying, of course we know it's addictive. So, Henry Waxman, a really fantastic congressman who represented consumers invited all seven of the major tobacco CEOs to a hearing on nicotine. And he went one by one - do you believe nicotine is addictive? And they would say, Congressman, I do not believe that nicotine is addictive. And it's like any great prosecutor, he had figured out how to get them essentially to perjure themselves in front of a congressional, and video news audience. And in fact, the Department of Justice considered for some time whether they should be put on trial and indicted for perjury before Congress. But it was so in congress, with what we had come to know, especially experts, but even, you know, parents and the public and citizens had come to know that it was incredibly difficult to get off of nicotine. It just didn't comport with our existing knowledge. And we're not quite to that point with ultra processed foods yet, but I think we have a good chance to get there because as we understand what they're doing better and we have a sophisticated understanding of the characteristics of addiction, that same question will be put ultimately to CEOs of the food industry. Especially those who are producing these highly addictive products. And there are many people who are involved in this. So, they will tell a story of how we understood we could make our product sell better and be used at a much higher level if we could make it addictive. And regrettably, as we learn more about addictive addiction, we not only learn perhaps how to help people who are addicted. But we often learn how to make certain products even more highly addictive. Ashley, let's take what Allan said and apply it into the food arena. So, if you think about the criteria for addiction, like Allan had mentioned: cravings, withdrawal, and tolerance, and, tolerance being the need to have more of the substance over time in, in order to produce the same pharmacologic effect. How do those things apply to foods? Ashley - Yes. There there's very strong parallels there. And I actually have a paper I wrote with Dr. Alex DiFeliceantonio, where we took the 1988 Surgeon General's report on the addictiveness of tobacco and nicotine in particular. And we took what they identified as the necessary and sufficient criteria to prove that it was addictive. It was a watershed moment for tobacco. And the major one is that people consume it compulsively. Meaning, you know, they want to cut down and they can't. They know it's harming them and they can't. Clearly we see that with ultra processed food. That it shifts mood. It increases pleasure. It reduces negative affect through its mechanism on the brain. And I think if you look at any marketing, you know, they're always saying you're craving meet your maker, get your bliss point. You're not you unless you're eating a Snickers. They show that it was highly reinforced. And that is, you know, animals and humans will work really hard to get access to it. With nicotine one of the major points of that is that animals, about 20% of the time, would work to get nicotine over cocaine. And that was quite striking because cocaine is so powerfully addictive. Well in those same models, animals will work for processed sweet taste and choose it 80% of the time over cocaine. It just shows that when we start altering, processing food reward into these unnaturally intensely stimulating packages, our brains were not evolved to protect itself against that. And then the final pieces that's been kind of added over time has been the cravings. I mean, if you think about what is the core of addiction, it's the craveability of it. That they maximize that. So, you can't stop thinking about anything else. And when I read, and we even quote in our paper, spots where, you know, industries, the big food is having webinars and how to turn cravings into corporate wins. And how to take snackers who are consuming, because their cravings feel unmanageable, but here's how you can keep them snacking even though they want to quit. And so, the craving really seems to me, based on my read of what I've seen from the industry, is the core engine of driving and selling ultra processed food. So, these foods, and I've heard you say this, Ashley, you know, they have less to do with the farm and, you know, these sort of romantic ideas of the farmer growing crops and the crops being harvested and coming to a farmer's market. These are really industrial lab-based, you know, heavy duty factory related products. And there's a real question, isn't there, about what you even should call them food. Ashley - Yes, absolutely. I actually grew up on a farm and I never ate anything that we grew on the farm because it was all due to Ag policy. Just, corn to go into high fructose corn syrup, soy to go into soybean oil. And I was surrounded by what looked like lots of food, but in reality, it was not. And some of the things that I learned in writing this paper with you all is just to what degree ultra processing allows them to even control the molecular structure and size of the different starch chemicals. That carby kind of access point in food. Allan talks in his book about how you can treat tobacco. So, you break it down and make it molecularly more bioavailable so nicotine gets more rapidly into the body. That's a huge driver of addictive potential. I found in ours that they were actually using enzymes that mimic what's in the saliva in your mouth. And hitting starches with it. Essentially you were predigesting, pre salivating, essentially the starch creating what's called a starch slurry. And that's a base of so many common ultra processed foods like cereals and savory snacks. Many of these products really have far more in common with that cigarette and have almost nothing in common, you know, with the apple or the can of beans anymore. You know, that image that you said about pre salivating food. I mean, it's in some ways as if the industry is spitting in your food to bypass your own biological mechanisms that occur when the food gets in the mouth and. People get a kind of a yuck response to that, but it deserves that kind of a response. Let's dive into the paper and talk about what you reported, Ashley. You talk a lot about the kind of processes. You just mentioned one of them, but there are a lot more. What are some of the specific techniques to food processing that surprised you when you started digging in. How did you get this information? Ashley - Yes, so one of the functions that actually didn't surprise me, but it made me look at it in new light, is the work on how we really changed the way we saw cigarettes when we realized they weren't just taking a plant and drying it and rolling it up. But that they were actually curating and titrating these just right doses of nicotine. So, you get stimulated, but not too satisfied and you don't feel overwhelmed by the amount of nicotine. When we realized that was very intentional and designed and titrated, that really changed this from a natural kind of product, it's just a plant to, oh, this is an in industry engineered product. They're controlling so much of this. We all know that they are altering the amount of sweetened refined carbohydrates and fats in our food. I mean, that's just plain knowledge. And at levels that go way beyond what exists in nature. But I think I've become very obsessed with extrusion technology. Extrusion is something where they take really high pressure, high shear mechanical impact, high pH, high temperature. And they can break the corn or the potatoes and things into this slurry that is broken down again into this kind of predigested molecular base that on its own is nasty. No one is like, oh, starch, slurry, yes! They need all the sensory and flavor additives to blitz that and texturize it so it can trick your brain into thinking it's appealing. I realized that actually has such a strong parallel to modern cigarette where, as Allan talks about in his book, one of the major technological advances was creating reconstituted tobacco where they take the tobacco scraps and they do the same sort of process to create what they call a tobacco slurry. That was then very easy to manipulate by putting flavor and preservative additives in it, and that's what makes up a large component of modern cigarette. And so, when we look at these processes and those sensory additives, the flavors, that are put in it, cigarettes have more sugar and flavor additives in them by weight than they do nicotine. And so many of those flavor additives are actually in our ultra processed food supply. Why? Because the flavor and sensory profiles are what you start to become really emotionally attached to. And that starts to drive brand loyalty from a very young age. I could go on and on and on. Oh man, we could be here for a day, so I'm really inhibiting myself. I'll be exhausted. I'll have to go get an ultra processed food from this. But it was stunning to me to see how the goals of the engineering were so shared. And I guess it shouldn't surprise us because, you know, we know that the tobacco companies like Philip Morris and RJ Reynolds actually created, manufactured and sold many of our favorite ultra processed foods that are now in our modern food supply, like Fig Newton's and you know, Hawaiian Punch and things. It really came from the same industrial practices. So Allan, I want to bring this back to the tobacco industry in a minute, but Ashley, I wanted to ask you first. I'm going to make a characterization. Tell me if I'm off on this. The industry is kind of manipulating every possible characteristic of a product. Its fragrance, its color, its texture, everything in the ways you mentioned. It becomes this industrialized product much more than a food. People consume it. They get immense reward from it because it's delivering a drug, basically, to the brain very quickly in a very efficient way. People then, of course, want more of that sensation. If tolerance exists, then it means they need more of the food over time in order to get the same reward. And then you've got a public health nightmare on your hand because people aren't just eating a little bit of these foods, they're eating a lot of these foods. And they're designed in order to produce that very impact. Does that seem fair? Ashley - Absolutely. That sums it up quite nicely. Okay, Allan, back to the tobacco experience. This kind of information that Ashley is talking about in the context of food, and you talked about in the context of tobacco. Manipulation of the product. As this kind of damning information became public knowledge, how did that happen in the tobacco arena? And then what was the consequence? Was it, you mentioned whistleblowers; was it investigative journalism? The hearings you mentioned were important. Scientific research, discovery. It sounds like a whole lot of things happened that made this information available to the public, which in turn changed public opinion against the industry. Allan - Yes, I think that's exactly right. It changed public opinion and it changed public policy and it took a long time. So, these are aspects that I think we have to, you know, acknowledge in thinking about public health and especially these powerful commercial interests that spend a lot of money on lobbying. They spend a lot of money on advertising. They know how to get to kids. These are very challenging. I do think, you know, early in the anti-tobacco campaigns, there were a few lawyers who said, well, we're going to sue them because they have misled, deceived, and in some instances probably acted criminally to build their addictive and extremely harmful life-threatening product. And people said, well, you know, it's everybody's decision whether they want to smoke and people quit all the time, so you're not going to do very well. And I think as a young academic type, I was very skeptical of the suits against the companies. But one thing that happened that I think was unanticipated, the lawyers asked for the company's records and their research reports and what people were doing. And they took depositions and the lawyers often lost the case, but they won an incredible archive that was incredibly self-incriminating of what the industry knew. When they knew it and how they continued to act to sell a harmful product. And I think that began to change things. So once you have documents, you know you're going to be more successful in court. Once you have some documents, you can call the CEOs in and say is it addictive? When they say no, you have documentation to challenge them about their own industry. Obviously, education is important. Investigative journalism. A lot of the documents not only came from the court suits, but from whistleblowers who snuck them out of law firms. Some of the whistleblowers came directly from the industry where they said, here's what my bosses told me. They need to know can you make this cigarette even more addictive? And they knew, for example, that taking nicotine out of cigarettes, which is not that difficult to do given the extent of manipulation, had to be something that was resisted. We could end the tobacco pandemic by just removing nicotine. Even if we did, you know, 10% a year. Many people would be able to stop smoking who cannot. But we had to array a kind of knowledge and practice and advocacy that really hadn't existed till the second half of the 20th Century. Ashley, when Allan mentioned these archives that exist on tobacco industry behavior, there's some food things in there, aren't there? Tell us about that connection between tobacco and food companies. Ashley - Yes, so you know, actually, Dr. Laura Schmidt at University of California - San Francisco, has done this just stunning work by using those same tobacco archives. Because they owned alcoholic beverage and ultra processed food and beverage companies she's been able to show really how much these industries kind of spoke back and forth. The different sectors of Philip Morris and RJ Reynolds, you know, they're big conglomerates. They were pulling scientists working on the cigarettes, or the marketers working on marketing cigarettes to kids, and putting them on and intentionally using that playbook to sell their ultra processed foods and beverages. That's very clear and very intentional. They might not say as blatantly. I feel like they learned their lesson a little bit. Oh, we're going to make this more addictive. They use synonyms even out in the public. Some of it that we report in this paper is not hidden. It's industry trade newsletters. It's interviews on 60 minutes with labor scientists where they're saying, yeah, we design these products, so you get a big flavor burst. And then it fades really rapidly because that makes you want to keep coming back for more and more and more. And yeah, addictive is a good word for that. And so there is this moment where it just becomes so implausible that they don't know that they have crossed the Rubicon into something that is hooking people. That plausible deniability that we're just, you know, giving consumers what they want, not actually engineering their desires to override what they know they should have to nourish themselves. It just feels beyond the pale to me to believe that's the case. Allan, look, you mentioned delay. And I'd like to talk about that a little bit more. There's a point in time when the science on something becomes robust. And you're very certain say that tobacco is causing lung cancer and heart disease.  And then you can't change things the next day or the next week. So, a little bit of delay is probably acceptable and to be understood. But the delay in this case between that knowledge and significant public health action policy action wasn't measured in days, weeks, months, or even years. It was decades. And you can count the number of attributable deaths to that delay in the millions. What did the industry do to make that delay as long as possible in terms of planting doubt, conflicts of interest with science and things like that? Allan - This is highly relevant to our moment because I make a few claims in the book. One is that the industry invented disinformation and misinformation. And there's always this way that says, well, I know that study appeared, but we need more information. And this was very clever on the part of the tobacco companies because they said, well, you know, that science shows this, but that science is unreliable. And we need to use different methods. And lung cancer is not a result of cigarette smoking, it's actually genetic. And maybe there are a few people that shouldn't be smoking cigarettes. We should be able to identify what's different about them. They kept finding strategies of delay, manipulation, building uncertainty. There's one of the tobacco documents in this phase that says, from now on, our product is doubt. And what they really needed to do to sell the product was to create doubt about a science that was highly robust and really important to consumers. On the other hand, I think consumers are sensitive to being manipulated. They don't like that. They don't like being tricked. They know these industries, especially tobacco industry, you know, is disreputable. And as that became the case, what did they know and what are they selling. We began to see some slow shifts in public awareness. And, you know, it's so interesting presenting the cigarette problem to a jury in 1970 became radically different than presenting the case against the tobacco companies in the 1990s. And a lot had changed, A lot had been documented and, you know, we never even thought of the idea that a company would scientifically mislead us probably until in any consequential way till the middle of the 20th Century. And now we're incredibly skeptical and I think taking advantage of the public skepticism, both politically and culturally is going to be one of the important issues of pushing back against what I've called rogue industries. They're operating unethically; in many cases, unlawfully. They're misrepresenting what they produce. And they have the idea that having addicted customers is the best customer. And Warren Buffet once said, you know the tobacco industry, that's crazy. It cost a dime to make it. You sell it for a dollar and its addictive. He said, what industry could be more, you know, lucrative than tobacco? Ashley, how do those things apply into the food area now? Ashley - Oh, my brain is just exploding with all the things I want to say. But I think I have an answer to Warren Buffett, which is if you've pulled all those same levers and pretend to people that it's food, and it's because we all have to eat, you know? And I walk around a grocery store and I, in my head, I'm like, if I waved a magic wand, and all the products in here that are masquerading as food but are actually ultra processed, chemically adulterated starch, slurries essentially disappeared. There is so little food in my grocery store. Real food. And it's also expensive. We would be rioting in the streets if we really saw the degree that we're not being adequately nourished or supported in our current environment. And it's the mirage of abundance that is totally hooking us. You know, taking us hook, line, and sinker. And so, you know, I'll have people often say to me, you know, it's food. Like can't really be addictive. We all need to eat. And to me that is absolutely true. Just like we all need pain management. And there used to be a belief, a myth, that if you were in pain, you couldn't get addicted to painkillers like opiates which we now know is incredibly wrong. That just because we need calories to survive doesn't mean that if you manipulate and hedonically engineer those products, that it won't impact the brain in a way that can drive it in compulsive problematic ways. It's so essential for us to carve out, yes, you need real nourishing food. This is real nourishing food and these other things. I'd love it if the grocery store, it's like you're walking around this spot, you know you're getting real food. Sure, you want to go get those Cheetos, go for it. But it's in a very clear designated area that you're not being tricked into thinking that you're eating something that's nourishing you when it's really addicting you. So, people have very strong affective attachments to foods. Particular foods that they like. Some of it is kind of what you grew up with, what your parents gave you, but a lot of it's marketing as well. And you mentioned a Cheeto or Coca-Cola, or a Dorito or a Twinkie or whatever it is. People don't want that taken away from them. Tell me if this is correct, the problem isn't so much that people eat Cheetos. It's that they overeat Cheetos, and then you add to that all the other thing, not just that food. But then you've got a real problem. Could it be a matter of just removing some of the especially troublesome ingredients from that. If you look at the list of ingredients on these foods, there could be 25 or 30 different ingredients. Well, what if, what if 12 of them got taken out or 13 or 15 of them got taken out? You'd still have the food; it would still have its taste. People could enjoy it, but it's not hijacking your biology. Ashley - Yes, I'm very skeptical of that as the response, because as Allan lays out in his book, we were like, okay, if we just get the tar out of the cigarette. You know, it's all fine, Vapes, right? Oh, you're vaping. It's fine. It will be harmless because our reward system is so porous to different levers that signal food reward. We see it with the non-sugar sweeteners. Look, we took all the sugar out, we gave you Diet Coke, we gave you non-sugar sweeteners. It's a get out of jail free card. And now we're realizing how much that messes up our gut microbiome, could potentially lead to earlier brain aging and so, you know, abstinence, clearly making this stuff illegal, that's never the goal. But I think that sense of saying, oh, we can just engineer our way out of this is unlikely. And we have the alternative. You know, for what should be the majority of what we're eating. I love a Reese's Cup, right? I will have an ultra processed food, but it shouldn't be 60% of the food supply, or 70% of what my kids are getting for their calories. And so again, that clear understanding that this is something that's fundamentally different from the food that nourishes us. We have the answer which is real food. If we poured even a tiny amount of the investment, even closing the tax loopholes on things like ultra processed food marketing to kids that they get tax breaks on and invested that into technology to make real food in its original food matrix affordable, accessible, convenient. That stuff is tasty. Have a fresh apple. It's just everything's been wired for that to be the minority of our food supply. That's often unaffordable and we all feel really time poor. These are solvable problems. We've just been shoving all our money towards how we make new flavor additives to sell high fructose corn syrup, starch, slurries. So, we just need to have the right in incentives in mind. Your point is very well taken that government trying to say, okay, let take out this ingredient or that ingredient is stepping into a trap. It makes all the sense to me in the world that that is a trap because. Using that philosophy requires a trust in the industry that if you ask them to take out these 12 things, they're not going to put in 12 new things that might even make things worse. And both of these industries, tobacco and the food industry have done everything but earn our trust so that's a very good cautionary note that you raised. I would say in the tobacco area, the idea of that we think that, you know, vaping will be harm reduction. And there's been a strong political notion that we should be, you know, doing harm reduction. And of course, in many instances, harm reduction can be helpful. But I found in tobacco, that I can't trust the industry to make a harm reduction product that's not going to get kids addicted. That's going to, you know, make sure that we're not using both tobacco and nicotine in the form of vape or other products. And so while many people who I admire in the public health world have said, yes, harm reduction is the way to go. I don't think that's true with tobacco. We have a lot of children and adolescents today who are profoundly addicted to nicotine. So, this discussion has led to lots of, oh my God, kind of observations from both of you. Paints a pretty scary picture of the food supply. How much manipulation there is. And how much harm gets caused by it. I'm hoping we might end on a bit of a positive note if there is one here. I'd like to ask each of you, is there a reason to be hopeful about the future? Allan, let me start with you. You're looking in on this with a unique perspective because of your years and years of working on tobacco. As you look in on the food space and see what's happening, what do you think? Allan - Well, I tend to be an optimist. I believe public policies can make a difference. I believe the courts can be used to serve consumers who have been harmed in the market. So, I have seen those things work to a really significant degree around the cigarette. Especially in countries where we have resources for education, where we can make policies that sometimes work or mostly work. I don't think I ever would've thought when I started this work in like the 1980s that we would've gotten so far. I once said to my son when he was seven, he was taking a flight with me. And I said, you know, people used to smoke on airplanes. And he said, no, that's impossible. And he just couldn't believe the idea that we had let people smoke on airplanes. And I've been collecting cigarette packages that were given out by the big airlines. Of course, you and I, Kelly, remember probably, when they start to put smokers in the back of the plane. But the smoke was wafting throughout it. And a lot of things that seem almost impossible now, were actually reduced through regulation and politics and public health. I'm very hopeful that we can use what we've learned about how to get smoking from 50% of the population down to 15 or 12, as bad as that is. And apply it to other gigantic risks like ultra processed foods. All right, thanks for that positive note. Ashley, what do you think are there grounds for being positive? Ashley - Yes, I'm also a huge optimist. I feel wildly optimistic. I just, from listening to consumer sentiment right now, the degree to which corporations are able to hack our limbic systems, I mean, you see it right now with social media and sports betting. I think in our bones as a society, we're starting to just get fed up. And to me there is nothing that is more clear cut of how industries can manipulate us than taking food, the thing we most evolved to care about and to find rewarding and nourishing, and somehow jacking it up into an addictive, harmful substance. And I have two little kids. I have a five and 7-year-old and I am just as a mom full of rage every time I go grocery shopping because they've just shoved protein in a Pop-Tart, now they're trying to tell me it's a health food. I think we're catching onto them, and I think that there is no way to go but up. And again, we already have the solution. In opiates, we are still struggling to find non-addictive pain management. We have non-addictive food and it's called, you know, minimally processed real foods. So, it's just about putting the incentives in the right place. BIOS Ashley Gearhardt, Ph.D., is a Professor of Psychology in the Clinical Science area at the University of Michigan. She also earned her B.A. in psychology from The University of Michigan as an undergraduate. While working on her doctorate in clinical psychology at Yale University, Dr. Gearhardt became interested in the possibility that certain foods may be capable of triggering an addictive process. To explore this further, she developed the Yale Food Addiction Scale (YFAS) to operationalize addictive eating behaviors, which has been linked with more frequent binge eating episodes, an increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. It has been cited over 800 times and translated into over ten foreign languages. Her areas of research also include investigating how food advertising activates reward systems to drive eating behavior and the development of food preferences and eating patterns in infants. She has published over 100 academic publications and her research has been featured on media outlets, such as ABC News, Good Morning America, the Today Show, the Wall Street Journal, and NPR. Allan M. Brandt is the Amalie Moses Kass Professor of the History of Medicine and Professor of the History of Science at Harvard University, where he holds a joint appointment between the Faculty of Arts and Sciences and Harvard Medical School.  Brandt served as Dean of the Graduate School of Arts and Sciences from 2008 to 2012.  He earned his undergraduate degree at Brandeis University and a Ph.D. in American History from Columbia University.  His work focuses on social and ethical aspects of health, disease, medical practices, and global health in the twentieth century.  Brandt is the author of No Magic Bullet:  A Social History of Venereal Disease in the United States since 1880 (paperback, 1987; 35th Anniversary Edition, 2020); and co-editor of Morality and Health (1997).  He has written on the social history of epidemic disease, the history of public health and health policy, and the history of human experimentation, among other topics.  His book on the social and cultural history of cigarette smoking in the U.S., The Cigarette Century: The Rise, Fall, and Deadly Persistence of the Product that Defined America, was published by Basic Books in 2007 (paperback, 2009).  It received the Bancroft Prize from Columbia University in 2008 and the Welch Medal from the American Association for the History of Medicine in 2011, among other awards.   Brandt has been elected to the National Academy of Medicine and the American Academy of Arts and Sciences.  In 2015, he was awarded the Everett Mendelsohn Excellence in Mentoring Award by the Harvard Graduate School of Arts and Sciences.  In 2019-20, Brandt was a recipient of fellowships from the American Council of Learned Societies and the Radcliffe Institute for Advanced Study.  He recently served as the interim chair of the Department of Global Health and Social Medicine at Harvard Medical School.  Brandt is currently writing about the history and ethics of stigma and its impact on patients and health outcomes.  

Romance novel writer catching a ration of crap for using the phrase 'Wawa Sub' in her new book, Oakland man suffers seizure while driving...crashes car and is then shot and robbed, Megan Thee Stallion and Nickelback are feature in crazy new Cheetos video

TJIF! We have a man who partied a little too hard after his AA meeting and a naked man in a convertible arrested for some I-5 flashing. We hear the strange collaboration announcing a Cheetos flavor, play Can’t Beat Cassiday, and do Rage Friday. We have the Quirky Country Song game, Anthony educates us on Toronto history (clowns in brothels), and we hack your life. Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

Happy Fryday! The major league baseball season kicked off yesterday and there were some lowlights off the field. Nickelback teamed up with rapper Megan Thee Stallion on Cheetos behalf, there's a quicksand warning out west, and if you own an Airbnb - BEWARE! We crowned our "Asshat of the Week," and in lieu of Five Guys doing away with their french fry cups, we hit the phones to survey the best and worst fast food french fries out there! See omnystudio.com/listener for privacy information.

A Charizard Cheeto sale just broke records -- some Pokémon fan dropped a staggering $87,840 on a single Flamin' Hot Cheeto shaped exactly like Charizard at Goldin Auctions, instantly snatching the Guinness World Record for the most expensive videogame likeness corn snack ever. This three-inch cheesy dragon went from some guy's bag years ago to eBay for $350 then straight into collector Valhalla in a fancy display case -- yeah, the Pokémon hype is so cooked that people are out here treating a Cheeto like it's a Shadowless 1st Edition card. Watch the podcast episodes on YouTube and all major podcast hosts including Spotify.CLOWNFISH TV is an independent, opinionated news and commentary podcast that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles.Get more news, views and reviews on Clownfish TV News - https://more.clownfishtv.com/On YouTube - https://www.youtube.com/c/ClownfishTVOn Spotify - https://open.spotify.com/show/4Tu83D1NcCmh7K1zHIedvgOn Apple Podcasts - https://podcasts.apple.com/us/podcast/clownfish-tv-audio-edition/id1726838629

INTRO (00:24): Kathleen opens the show drinking a Fantasy Factory IPA from Karben4 Brewing in Madison, WI. She reviews her weekend in Vegas with her bff Ron White, playing golf and gambling with friends.     TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   TASTING MENU (2:50): Kathleen samples Cheeto's Sweet Southern Heat Flavor Swap rods, and Crunchmaster Multi-Seed Queso Crackers.    COURT NEWS (20:33): Kathleen shares news about Martha Stewart's restaurant “The Bedford” opening at Foxwoods Casino, Dolly Parton attends the opening of Dollywood, “Swifties” is now listed as an official word in the Dictionary thanks to the Taylor Swift movement, and Cher's son gets married.    UPDATES (23:33) : Kathleen shares updates on the sheriff in the Nancy Guthrie case, and Meghan Markle charges $2,700 for her 3-day retreat in Australia.   FRONT PAGE PUB NEWS (44:58): Kathleen shares articles on the doomsday fish washing up on Mexican beaches, there have been 8 bigfoot sightings in 4 days in Ohio, Southwest is dropping service to Dulles and O'Hare airports, Dollar Tree is attempting to upgrade their client base, giant pandas are no longer extinct, 2 men face charges after breaking a woolly mammoth tusk in Branson, a judge issues a stern warning for a tourist accused of stealing a flamingo in Vegas, a 30-foot Doomsday fish found in Texas, Target is making 4 big changes to engage customers, McDonald's Canada launches breakfast poutine, and Bigfoot sightings are on the rise in Ohio.   HOLY SHIT THEY FOUND IT (35:05): Kathleen reads about the discovery of artist Banksy's true identity, and Scottish wild cats have been discovered again in the Highlands.    WHAT ARE WE WATCHING (1:17:24): Kathleen recommends watching “Love Story” on FX, and “Scarpetta” on Prime Video.    SAINT OF THE WEEK (1:28:26): Kathleen shares Sister Mary Jo's uplifting Instagram posts, and reads about St. Brigit of Kildare – patron saint of dairymaids, cattle, midwives, Irish nuns, and newborns.     FEEL GOOD STORY (1:27:05): Kathleen shares a story about hidden detail on a mysterious 500-year-old imprint of Virgin Mary in Mexico City.   

From a fiery Cheeto going for five figures to turning your vacation into a self-improvement bootcamp, this episode is all over the place in the best way. We break down the wild Charizard Cheeto auction, share some conflict resolution tips, debate whether “skillcationing” is inspiring or exhausting, and tackle a DM Dilemma that might ruffle some feathers… bringing an extra child to a birthday party. Harmless or totally out of line?See omnystudio.com/listener for privacy information.

Chaz and AJ's "On the Board" this morning was all about the most iconic vehicles from TV and movies. When K.I.T.T. from Knight Rider was called in, they realized the actor who voiced the computer is about to turn 99-years-old. (0:00) Former NYC Fire Fighter Dave Russell was on the phone with Chaz and AJ this morning to talk about the big high-rise fire that was happening near the NYC St. Patrick's Day parade. (6:59)The Tribe called in their hillbilly moments for a chance to win tickets to see the Foo Fighters. From hunting squirrels, to crashing through a windshield, and Pablo's public service effort picking up garbage. (17:16) How much would you pay for a single Cheeto? Chaz and AJ revealed in Dumb Ass News the new Guinness World Record amount that was paid for the "Cheetozard." (35:50)Carlos Reyes Jr. from the Bridgeport Fire Department was in studio to demonstrate some of the world's strongest firefighter competition, by lifting a 200 pound fire hydrant over his head, while dressed in full gear. (42:06) 

This Nick Pick crosses the line. Our Heroes are being forced to eat cartoon food at this point. Taco Cabana teams up with Cheetos to make the most confusing slop we've ever encountered but it's okay because Nick got some sauces for himself then promptly threw them away. What score do you think the Cheetos Flamin' Hot Rojo Wrap & Loaded Fries will get? Spoiler: you're right. We're watching THE BEE KEEPER Wednesday March 25 @ 6pm CT with YOU. Go to Patreon.com/100percenteat to get access to the discord and join the hive. New beanie, new magnet, & NEW SHIRT this FRIDAY! https://100percenteat.storeAlso grab an autograph from Our Heroes https://streamily.com/100-percent-eat Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

We discovered that a hot Cheeto shaped as the popular Pokémon "Charizard" sold for a record price in an auction.

It's been a tough few days for Paul Calvisi and a moment of pause this weekend for Darren Urban, but they rallied to join Dani Sureck to get into what the Cardinals' free-agent additions mean for the draft, if Jack Gibbens reflects on Sonny Styles, the idea of trying to trade back, a quick look at the free agents from the last week, Jacoby Brissett and Gardner Minshew and the QB situation, a return of Getting Cultured, Kyler's spot in Minnesota, the NFC West upgrades, why “pending physical” matters, and Paul's love for Cheeto.See omnystudio.com/listener for privacy information.

Dearly beloved Scorekeepers, we are gathered here today to join these two in a good ol' fashioned dragging. First up, we haven't had an episode since Mr. Chalamet said what he said about ballet and opera, and if you know us, then you know we have some opinions about that. (But those opinions just might surprise you!) And then we turn to Ms. Banks. We watched the new docu-series Reality Check: America's Next Top Model over on Netflix, and let's just say we weren't impressed. In fact, we found Tyra's performance and lack of accountability for the harms done to the ANTM contestants a little reminiscent of a certain Cheeto-in-Chief. Just sayin. But fear not, after all that reading, as always we'll end with a little Pure Black Joy. Let's do it to y'all!Hosts: Lee Bynum, Rocky Jones, Paige ReynoldsProducer: Rocky Jones--Hey hey, THE SCORE is now on social! Follow us @thescorepod on Instagram here and Bluesky here!--New episodes of THE SCORE drop every other Tuesday. If you like what you hear, please support us and SUBSCRIBE to the show on your favorite podcast app and be sure to SHARE our show with your friends. Also, leaving a 5-star REVIEW on Apple Podcasts, Spotify or wherever you're listening is a great way to help people find our show. Email your questions or comments to thescorepodcast2.0@gmail.com.Ways to Listen: Apple | Spotify | YouTubeFollow Your Hosts on Insta! Lee | Paige | Rocky

Episode 2310 - Kid welcomes back the unstoppable duo of Hat Trick and El Pres, and what follows is 70+ minutes of zero-filter fire: roasting Attorney General Pam "Bondage" Bondi into oblivion, diving headfirst into the latest Epstein file drops (including that insane jmail.world site), ripping apart the Super Bowl halftime hypocrisy, and—oh yeah—graphic play-by-play of monster-knot sex and snowy foot-fetish side hustles. 1. Pam Bondi Gets Roasted Harder Than a Bad Tinder Date Kid and crew go nuclear on AG Pam Bondi after her congressional hearing meltdown. She's supposed to be the top law enforcement officer protecting public interest and fighting human trafficking—not yelling about stock market gains like a deranged cheerleader for the Cheeto overlord. They pull up her actual job description (chief legal officer, DOJ head, consumer protection, anti-trafficking crusader) and contrast it with her performance: deflecting questions, zero survivor outreach, perjury vibes from Ted Lieu, and straight-up acting like Trump's personal attorney. Kid's AI-generated "Bondage Baby" art with exaggerated assets? Chef's kiss. The hypocrisy is thick, and the crew calls it like they see it: she's failing the American people spectacularly. 2. Epstein Files: jmail.world Is the Rabbit Hole We All Needed The real star? That mind-blowing site jmail.world—Epstein's actual emails recreated Gmail-style, complete with searchable photos, flights, iMessages, Amazon orders (so much lube), and 3D virtual tours of the island. Trump barely shows up (even the pedos thought he was a loser), but names like Bannon, Clinton, and more are everywhere. Recent 2026 DOJ drops (hundreds of GB) fuel the fire—dominoes falling slowly, Europe outpacing us, survivors ignored. Theories fly: Michael Jackson as a secret savior? It's wild, it's dark, and it's all there for you to spiral into. 3. Super Bowl Halftime Hypocrisy & Bad Bunny Unity Vibes Bad Bunny's full-Spanish headline set (with that "together we are America" closer listing the whole continent) did more uniting than anything Trump-era. Critics booed, Vance got roasted at the Olympics, and the anti-immigrant crowd lost it—despite Shakira/J.Lo/Bad Bunny collabs getting zero flak before. Kid Rock's pre-recorded money-grab flop? Artists bailing on tours? It's all exposure of the division machine. Bonus: "I should know more Spanish" energy hits hard. 4. The Filthy, Glorious Personal Chaos Hat Trick levels up big time: the legendary Dragon (that popcorn-sized knot dildo) finally fits after pregame solo sessions, vibrator assists, multiple Os, and creaming so hard it's "glazed donut" status. Legs shaking, fireman/Superman delivers rounds, dripping everywhere. Then the side hustle reveal—FeetFinder earnings from walking barefoot in freezing snow (daughter helps film the snow angel soles shot), $44 from one buyer obsessed with cold yellow toes. Dirty socks, sprain fetishes, potential mother-daughter customs? Niche gold. The crew floats dick-stamp canvas art ideas for the studio wall—tits, curves, interactive voting. Pure unhinged creativity. Final Takeaway This episode is peak Goi'Deep: rage at institutional failure, deep-dive conspiracy tools (hit jmail.world or creepsearch.com redirect), cultural takedowns, and shameless adult fun. Dominoes are falling—slowly—but hope flickers amid the shitstorm. Stay informed, stay horny, stay pissed.

Wanye and Baggedmilk are back with a fresh episode of Realer Life! This week, the guys covered an array of topics, including Bigfoot sightings in Ohio, a Cheeto selling for $87K, Connor Ingram claiming the starter's job, and more. Hosted on Acast. See acast.com/privacy for more information.

Hi Guys! Come hang out with me and whoever else might drop by as we yack about whatever the hell comes up!Membership has its benefits! Members now get early access to videos now! Join for as little as 99 cents a month to get to see many videos as soon as I upload them, often days ahead of everyone else. Channel Members saw this video early. Click Here to Join the Channel as a Member!https://www.youtube.com/channel/UCABv_juND7JHvVbJCjWjhlw/joinHere's my most viewed video of all time. :)https://youtu.be/bWRPXFJ8Bl8You can now listen to me on Spotify, Apple Podcasts, Locals, and Rumble, as well as YouTube. Links are below!Joe's Links:TikTok: https://www.tiktok.com/@analogmancaveDiscord: https://discord.gg/RHxTCq3mzTAnalog Mancave Facebook Group: https://www.facebook.com/groups/1331036104620724Substack: https://analogmancave.substack.com/Spotify: https://open.spotify.com/show/3NYr1znhg7i0aSQoyUcI6o?si=0c71530927984ea1Apple Podcasts: https://podcasts.apple.com/us/podcast/joethelawyers-analog-mancave/id1441356270Facebook: https://www.facebook.com/profile.php?id=100077311317522 Rumble: https://rumble.com/user/joethelawyerTwitter: https://twitter.com/analogmancave Twitch: https://www.twitch.tv/joethelawyerLocals: https://joethelawyersanalogmancave.locals.comEmail: analogmancave@gmail.com Instagram: https://www.instagram.com/analogmancave MeWe: www.mewe.com/i/joed15 Webpage: www.analogmancave.com

Hear the #1 food trend coming out of the biggest food show in the world and how George Zhou, founder of BUFFS, is transforming salty snacks with a better tasting, better for you, "beef Cheetos".George shares his experience at Expo West, one of the biggest food trade shows in the world, what trends he's seeing in food and beverage, how he built BUFFS while still in college, and why the next wave of food brands might look a lot more like farm-to-table than lab-to-shelf.George also shares the unexpected role AI played in building Buffs, how trial-and-error (and a lot of ChatGPT) helped shape the product, and why tools like Claude are becoming part of the modern founder toolkit.Plus, George shares a few insights on the wild world of TikTok and what it really takes to earn consumer attention.STAY CONNECTEDJAMES on Twitter & Linkedin – /jamesborowDANIEL on LinkedIn, Instagram, TikTok – /danieldruger

You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.I am so excited I was able to interview a parenting thought leader I greatly admire. Lenore did not disappoint! So much wisdom, and so much fun! I think you'll love this podcast episode.In this episode of The Peaceful Parenting Podcast, I interview Lenore Skenazy, author of “Free-Range Kids,” which grew into the Free-Range Kids movement. Now she is president of Let Grow, the national nonprofit that is making it easy, normal, and legal to give kids back independence. We talk about screens, anxiety, free play, and why childhood independence matters more than ever.

This week, the Queens are crunching on some familiar flavors in new forms with Frito-Lay's Flavor Swap! Have you been longing for a Dorito-flavored Ruffle? A Ruffle-flavored Dorito? Or a barbecue Lay's-flavored Cheeto? The 2026 edition of Flavor Swap is here to make all of our dreams come true. Special thanks to Pepsi Co for gifting us these snacks!

Full Court Mess is back with Jared, Joe, Will, and introducing our new producer, Nathan! This week we catch up and take a look into the alleged KD leaks, LaMelo Ball's driving habits, controversial all-star votes, the Magic City game, and more! We're excited to be back and all the more psyched for what's coming as we adjust to some changes and tinker with our format here and there. Feedback, ideas, and adding to the mailbag is always encouraged. Find us on twitter @fullcourtmess_Music by Nathan / imonaseafood

In this episode, Rochelle takes us on a whirlwind tour of QuiltCon, where she snagged a brand-new Bernina L890 serger and mastered some seriously cool letter templates. We dove deep into the art of the declutter, discussing how to evaluate those long-standing quilt kits and works in progress to make room for new creativity. Between hilarious stories about fabric yardage myths and a very lucky cat named Chester (or Cheeto), the energy was absolutely electric. We even got the inside scoop on some fabulous QuiltCon fashion and book recommendations that you won't want to miss. It was a heartfelt reminder of why this quilting community is so special to all of us.The excitement continues as we look forward to some amazing upcoming projects and community initiatives. Rochelle shared the inspiring "Sew Powerful" mission, and we are so ready to start making purses to help girls in Africa stay in school! We also get some great tips on the best starch to use and how to handle those tricky directional fabrics. Whether it's planning for Camp Wanna Sew or finishing our "meow" blocks, there is so much goodness coming your way. Stay creative and keep those needles moving!Send a textFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

Episode 2308 - In this episode the crew dives balls-deep into the chaotic mess of social media bullshit—TikTok stealing your tunes like a greedy ex, Threads being the Pinterest of positivity (with hopes for hidden titties), and YouTube censoring everything like a prudish grandma.  Politics explodes with rants on ICE raids turning Minneapolis into a fascist ice rink, protesters outsmarting Walmart with dry ice returns, and the orange Cheeto-man puppeteering his personal goon squad while dodging Epstein's pedo-party fallout.  Jay-Z deletes his socials after getting named-dropped, and everyone's calling for Nuremberg trials on these billionaire scumbags—because fuck 'em, collapse the government if half are kiddie-fiddlers!  Sex talk ramps up to obscene levels: Hat Trick spills on her fireman fuck-buddy tying her up Shabari-style, choking her just right (CPR-ready, baby!), nearly passing out from blood donation-fueled cowgirl rides, and plotting a Feet Finder empire with custom toe-jobs, cum-fakes, and premium ass-plug surprises.  They brainstorm erotic art field trips to Detroit's Dirty Show, debate hockey butts vs. baseball arms, and roast moms as less fuckable (sorry, kid-interruptions kill the vibe).  Kids get roasted too—rebellious teens ditching dads for video games—while the gang dreams of pegging and baseball-themed plugs. It's vulgar chaos from start to finish, with zero filters and maximum roasts on everything from Trump's heartbreak-fueled Mexican hate to billionaire greed.  Pure Goin' Deep gold: uncensored, unhinged, and unapologetic!

INTRO (00:24): Kathleen opens the show drinking a Blue Canoe American Pale Ale from Springfield Brewing Company.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   TASTING MENU (2:34): Kathleen samples Old Vienna of St. Louis Sour Cream & Onion chips, Guinness Pub Style Cheese Pretzel Pieces, and Cheeto's Crunched Extra Crunchy Extra Crunchy Margherita Pizza chips.    COURT NEWS (20:55): Kathleen shares news about Snoop Dogg and Martha Stewart closing out their Ambassador of Joy roles in the Milan Olympics, while Taylor Swift secures Global Artist of the Year for fourth consecutive year and congratulates US Olympic skier Breezy Johnson on her engagement.    UPDATES (33:08) : Kathleen shares updates on Andrew Mountbatten-Windsor's arrest while Fergie closes 6 businesses in 3 days amidst the Epstein scandal, Louvre officials say fraud is “inevitable” at large museums, Pima County sheriff Nanos is accused of mishandling the Nancy Guthrie case, and the Music City Loop is approved for Nashville.   FRONT PAGE PUB NEWS (37:13): Kathleen shares articles on mayhem in Mexico after El Mencho is assassinated, activists hanging Andrew Mountbatten-Windsor's arrest photo on a wall in the Louvre, the

It’s a rare day on Eat Drink Smoke Happy Hour when the guys say, “Let’s try a bourbon,” and then immediately pivot to… American single malt. Tony Katz and Fingers Malloy crack open Clermont Steep from the Beam folks — an American single malt whiskey, aged five years, 94 proof, and weird enough (in a good way) to throw both of them off their normal tasting lanes. The nose hits sweet, rich, and ethanol-forward… but the palate lands ridiculously smooth, warm, and surprisingly layered. They chase notes like honey, toffee, pear, and that unmistakable “malt” character that makes it feel like it’s playing in a totally different sandbox than bourbon. Then they do what any responsible show would do:They add a cube, add a little water, and argue about what just happened to the flavor like it’s a playoff call. Also in this episode: The eternal question: Do you have to talk to your Uber driver? Tony and Fingers compare their rider ratings like it’s a credit score News of the week, including UPS job cuts, AI creeping into everything, and why that’s both fascinating and horrifying Pepsi’s snack-price moves and what they might say about the economy The correct hierarchy of junk food (and why Cheetos are underrated) And the continued push to turn Costco into an accidental sponsor If you want something different for the cabinet — or a bottle that makes a killer “try this” gift — Clermont Steep might be your move. Find everything at eatdrinksmokeshow.com.See omnystudio.com/listener for privacy information.

Arch West had the heart of an entrepreneur and liked to take risks. Unfortunately he worked for Frito-Lay and had bosses to convince. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [AirVantage Heating & Cooling Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young and Stephen Semple is here with another Empire Builders story. And today, whispered in my ear as the countdown started that we’re going to talk about Doritos and Tostitos. And my brain instantly had electric shot go through it because are they the same? Are Tostitos and Doritos, is it the same company? Is Frito-Lay- Stephen Semple: Same company. Yeah, yep. Frito-Lay. Dave Young: Yeah. How about Takis? Stephen Semple: Oh, I don’t know. Dave Young: They get bought up yet? Stephen Semple: I don’t know. But [inaudible 00:02:04] did, they were actually created by Frito-Lay. Dave Young: By Frito-Lay. Again, back to my childhood, we’d go to the lake in the summer and always had bags and bags of nacho cheese flavored Doritos. Stephen Semple: There you go. Dave Young: And my mom used to say, “We’re going to eat so many of these. There’s just going to be corners poking out of us.” Oh my gosh. They’ve been around a while. Stephen Semple: They have been around a while. Yeah, they were launched in 1966. Dave Young: Doritos or … Stephen Semple: Doritos was done first and it was launched by Frito-Lay in 1966. Dave Young: All right. Stephen Semple: Yeah. Today, Doritos is part of Pepsi. And the estimated sales coming from Doritos is like 2 to $3 billion a year in sales. That’s a lot of cheese nachos. Dave Young: It is. Stephen Semple: It’s one of the top snack brands in the world sold in over 100 countries. So now while it’s a product inside of a big company, there’s a reason why I feel like it’s a bit of an empire building story because it’s an interesting little story of risk taking an entrepreneurship inside of this big corporation. That’s why I felt like it still kind of fits. Dave Young: Okay. Stephen Semple: And it’s all because of the actions of a guy by the name of Arch West, who’s a Frito-Lay executive. And when you hear this story, you realize he’s got a heart of an entrepreneur and is a bit of a risk-taker. Dave Young: Arch West. Stephen Semple: Arch West. So Arch came from nothing. He was raised in a youth home. He went to the military. And after the military, he gets into food marketing and he becomes a VP at Frito-Lay. Now, our story starts in the late 1950s. And like all good stories, it starts with a visit to Disneyland at Anaheim because that’s where all great stories start. Dave Young: So Arch goes to Disneyland. Stephen Semple: So Arch goes to Disneyland. And in Disneyland, there’s a restaurant called Casa de Fritos, which of course has been created. I don’t know if it’s still there, but at the time Casa de Fritos, which was basically created for distributing Frito’s products. It’s like this made up Mexican restaurant in the international food area of Disneyland. And remember, this is the ’50s. Dave Young: So Frito’s was in existence. Stephen Semple: Yes. Fritos was in existence. Dave Young: The little curly corn chip thingies. Stephen Semple: Correct. That was in existence. Dave Young: So I keep thinking like Lay’s Corporation- Stephen Semple: Frito-Lay had already merged at this point. Dave Young: So Frito became Frito-Lay? Stephen Semple: Yep. So it was Frito-Lay, wasn’t part of Pepsi yet, but it was Frito-Lay. Dave Young: Yeah. Stephen Semple: And they had this restaurant in Disneyland called Casa De Fritos for distributing Frito products. And as I said, it’s this made up Mexican restaurant, because remember this is the 50s in Disneyland. So how authentic is it? Probably not at all. Dave Young: Probably had Speedy Gonzalez and his friends. Stephen Semple: Right- Dave Young: … Taking orders. Sure. Stephen Semple: As you can imagine. But as the story goes, what was happening was they were throwing out … At the end of the day, if tortillas were left over, they were throwing them out. And a Mexican delivery guy said, “You shouldn’t be throwing these things out. You should cut them up and deep-fry them and serve them as tortilla chips.” Dave Young: Yeah. Stephen Semple: So Arch tastes these tortilla chips and he was like, “Wow, these have a really interesting flavor.” And he thinks to himself, I think there’s an untapped opportunity here and we can make something of this. So first he’s got to sell the ideas to his bosses. So Arch West makes a presentation to the executives and they’ll look at him and say, “Yeah, leave development to R&D. They create the stuff you sell it.” Dave Young: Stay in your lane, buddy. Stephen Semple: Stay in your lane, buddy. Now remember I said at the beginning, Arch is a risk-taker and has the heart of an entrepreneur? So what does Arch do with this no? Dave Young: I mean, he’s going to take them home and fry them. I don’t know. Stephen Semple: Yeah, he ignores it. He takes some discretionary funds that he has and he applies them to developing the chip. Dave Young: Okay. Good for Arch. Stephen Semple: He does this for three years. Dave Young: Three years- Stephen Semple: … Inside of Frito-Lay, he’s developing these chips with these discretionary funds for three years because he can’t make them the way they made them in the restaurant because it’s got to be shelf stable. So there’s kind of a bit of a challenge to making them. So after three years, he creates this secret shelf staple tortilla that he now has to get approved by the bosses, the very same bosses who three years ago told him, stick in his lane that he’s used company funds to develop. Dave Young: Oh, Arch, I love you. Stephen Semple: Right. Do you see why I believe this story deserved to be here? So he has this plan to convince bosses. He arranges to have the chips secretly supplied to the bosses before the meeting and he arrives late on purpose because he figures they’ll all try them. And his hope is, well, they better like them. Dave Young: They better like them. Yeah. Stephen Semple: So it turns out the board likes them. And at this point, he already has a name for them because he wanted it to sound like something easy and he wanted to have this foreign feeling. And he also liked this idea of combining Fritos and Cheetos because Cheetos had already been out there. So Fritos, Cheetos, Doritos. Dave Young: Doritos. Stephen Semple: Yeah. And they decide to launch it. So they launch it in 1966. Doritos is launched and it’s the only tortilla chip around. And the Baby Boomers are coming of age. They want to market this chip to the Baby Boomers. So if you’re going to market to it, what do you call it? You call it the With It Chip. This is the With It Chip because that’s the with it generation. Dave Young: Because it’s with it. Stephen Semple: Yeah. Yeah, yeah, yeah. So just tell people it’s with it and it’ll all work out because they’ll all think it’s hip and cool. Dave Young: Yeah. I can see that happen. Stephen Semple: Yeah. Bombed- Dave Young: … Calling it riz. Stephen Semple: Yeah, it bombed because here’s the problem. The chips were plain and chips at the time are used for dipping and dips were popular at parties, but that was with the Boomers’ parents, not the kids. So it was not so with it actually. Turns out to be not with it at all. So there was this great disconnect because the kids are like, “We don’t do dip.” The parents were the ones doing dip and the parents didn’t want to do … It was this complete failure in terms of positioning. So around this time, Wayne Calloway joins the company. Wayne doesn’t see that product as a failure because he looks at it and he says, “Look, here’s the problem. Boomers don’t want to use it as a dip, but they still want the flavor, so we need to add flavor.” And around this time- Dave Young: “We need to make the dip into a powder and apply it to the chips.” Stephen Semple: Right. And around this time, Frito-Lay had been investing tons of money into food science. And there was this new emerging technology called gas chromatography, which basically breaks down the elements so you can figure out how to make an artificial powdered form of things. Dave Young: Okay. Stephen Semple: So after months of experiments, the team presents a range of options. So they now have to choose a flavor. And here’s how they looked at things. And this is the other reason why I think there’s great lessons here, because we always talk about looking around the world for ideas. Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was … Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was taco flavor. Dave Young: Okay. Yeah. Stephen Semple: Because they’re like, “Well, look, there’s this thing going on over here.” Dave Young: Sure. Stephen Semple: And it sells well, but they’re still not completely satisfied. So what they noticed was as Mexican food is growing, they noticed that nachos are starting to become a common restaurant idea. Dave Young: Yeah. And that’s just cheese. There’s no such thing as nacho cheese. It’s just cheese. Stephen Semple: It’s just cheese. So in 1972, they launch nacho flavored Doritos and in the first year, sales rise $60 million on the back of that. Dave Young: Yeah. Stephen Semple: So West gets promoted, Calloway’s now President. Dave Young: What year? Stephen Semple: That was 1972. Dave Young: ’72. Yeah. Yeah. Stephen Semple: Yeah. So West gets promoted. Calloway’s now President. And the other thing, trend that’s going on U.S. is in the 1970s, vacationing in Mexico becomes really popular. It’s happening in record numbers and Mexican restaurant chains are popping up all over the place because people experience Mexican food, want to have it at home. And what’s really popping up? Guacamole. Big trend is guacamole. So they decide they need to create a restaurant style chip for dipping. Isn’t it interesting now we’re going back to dipping? Dave Young: Now we’re going back to the dips because people love this guacamole. Stephen Semple: Yeah. So dipping is back. And so what they do is they create Tostitos, a restaurant style chip for dipping and guacamole. And in less than a year, they do $140 million in sales and it’s the most successful product in Frito-Lay history. Dave Young: Wow. Stephen Semple: The other fun thing they do is in 1986, they create a flavor for Doritos called Cool Ranch flavor. And the only reason why I love sharing this is this has a really funny circular story because they came across this ranch dressing from this little tiny company called Hidden Valley. Dave Young: Right. Stephen Semple: And they looked at that flavor and they went, “That’d be a great flavor for the Doritos.” And they just called it Cool Ranch Rather than Ranch. And it was another home run, $120 million in the first year, but it worked out so well that it actually inspired Hidden Valley to take their product national. Dave Young: Oh, wow. Okay. Stephen Semple: So it was like Doritos discovered from Hidden Valley, sold all this stuff. Cool Ranch became so popular that Hidden Valley went, “Wait a minute, we could do this salad dressing now nationwide.” And in 1990, Doritos becomes the most popular chip in the world with a billion dollars in sales. Dave Young: Wow. Okay. Stephen Semple: Yeah. So while it was already a big company well established, I still kind of felt like there was a cool little story in there because again, it was about … They’d be looking out and looking at these trends and going, “Well, let’s tap into this trend. Let’s tap into this trend. Let’s tap into this trend,” while it was in the food space, it wasn’t in the snack space. So it was still an industry beside them. I have to admire his chutzpah of being told no and then taking company discretionary funds and basically spending three years developing the product right under their noses. Dave Young: Yeah, definitely an entrepreneurial streak in there. Stephen Semple: Yeah, no [inaudible 00:13:56]. Dave Young: Well, cool. I’m glad I know all this now. Back in the day, I started eating those chips right when they first came out, Stephen, I’m pretty sure. Stephen Semple: Yeah. The other part I found interesting on it was that, again, this whole idea of, let’s call it the With It chip and thinking just by saying that, that that’s enough. And then on top of that, having a product that was also completely out of sync with the market that you were trying to go to because it had to be dipped and their target market was not dipping. It was their parents that was dipping. I just found that so interesting that there was that much of a disconnect in terms of, “Well, let’s just call it, let’s just call … Our socioeconomic studies say this, so let’s just call it that and we’ll make it so.” And we see that so often as a mistake in marketing where it’s like, no, you actually have to freaking understand your customer and not just from, “Oh, they’re 26 years old and they drop …” How do they think? How do they behave? How do they act? Where are they consuming? Oh, they consume. Oh, they consume the product while at the beach. Okay. Well, they’re not freaking taking dip. Dave Young: Right, right. Stephen Semple: Right. It was such a miss and so typical of how a lot of companies look at things when they put together their marketing plan. Dave Young: Here’s the thing. People were starting long distance cross country road trips too. Stephen Semple: Yes. Dave Young: Man, it’s hard to eat. It’s hard to eat chips and dips while you’re driving. Stephen Semple: Not happening. Dave Young: You can eat a bag of Doritos all day long behind the wheel of a car and stop and get another [inaudible 00:15:28]. Stephen Semple: So I also have to give credit to Wayne Calloway that he came along and saw that disconnect. He said, “No, this is a great product, but here’s the disconnect. The disconnect is not that the product isn’t great. The disconnect is people aren’t going to dip it. That’s the disconnect.” But then to later notice that dip is coming back, because it’ll be easy to go with dip is out, later noticing dip coming back in the form of guacamole and saying, “Hey, in fact, let’s go back to really what the original Dorito was, which was this unflavored tortilla that you could use for dipping.” It’s kind of funny that it went full circle. Dave Young: But even so, like my parents, because they were of the dipper generation, had a recipe for chili cheese dip that you would use with the nacho cheese Doritos. Stephen Semple: Yeah. Okay. Dave Young: It was really good. Stephen Semple: All right. All right. Dave Young: Not so much if you’re driving. Stephen Semple: But you were a very sophisticated family having something like that. Dave Young: Well, yeah. Absolutely. Stephen Semple: So again, I just thought it was an interesting story. And again, one of those ones, keeping your eye out, looking a little bit outside of your industry, because all of these ideas came from trends they saw in the restaurant industry, not the snack food industry. Dave Young: Yeah. Yeah. Good observations. Well, thank you. Now I know a lot more about Doritos and Tostitos and why I don’t dip anymore. Stephen Semple: And it’s funny when you think about the recent Doritos advertising, when you talk about your mom making the comment, Doritos now runs a lot of ads where they don’t even use the word Doritos in the ad. They just show the triangle. Dave Young: Sure. Stephen Semple: And as soon as you show that triangle, what do we all think? Dave Young: That’s classic brand code. Stephen Semple: Right. Yes. Dave Young: McDonald’s is doing that. They’re just either using- Stephen Semple: The arches. Dave Young: Yeah. Just the arch or- Stephen Semple: Or even a piece of the arch. Dave Young: And then just the sound, just ba-ba-ba-ba-ba. That’s it. Once you get into empire territory, you can start doing fun things like that. Stephen Semple: Yep. And really own the mind and really own the space. Hats off to the host of Frito-Lay in terms of the stuff that happened over there. And I just, again, didn’t exactly fit our stuff, but I thought it did enough just because of the craziness. So that happened inside the company. Dave Young: I’m down for a fun story about business and food. Stephen Semple: Yeah. Rebels inside the four walls. Dave Young: That’s right. Thanks, Stephen. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

This week, the Queens are dill-ighted (sorry, Elizabeth) to have been gifted the newest release from our friends at Cheetos, Flamin' Hot Dill Pickle Puffs and Crunchy Cheetos. According to the Cheetos Cult, these deserve a permanent spot in the Flamin' Hot lineup. Will we agree?

PepsiCo is cutting the price of Doritos, Cheetos and other snacks by up to 15%, Chinese woman causes multiple car accidents after moving traffic mirror to protect feng shui, Oh, here's a 5-page article that makes the obvious argument that the name 'Jeffrey' may be quickly on its way out...

On Today's Lil Bitta Pod; Vaughan's cat Cheeto has been up to something...See omnystudio.com/listener for privacy information.

On this episode of Currently Reading, Kaytee and Meredith are deep diving into their top reads of 2025. This year, they alternate between reads and superlatives. From best Cheeto chapters to books that made them uncomfortable, the year had some amazing books and experiences. Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site) .  .  .  1:35 - Ad For Ourselves 1:54 - NYT Article about book podcasts "Seven Podcasts for Bookworms" 2:27 - Currently Reading Patreon 5:23 - Some Stats From Our Reading Lives 7:07 - 68% of reads were backlist (Kaytee) 7:38 - Kaytee read 230 books 7:59 - Meredith read 127 books 8:54 - 64% female/36%male authors (Meredith) 9:09 - Average rating of 4.1 (Meredith) 10:53 - 44% Kindle, 13% audiobook, poetry 4% of total reads, 17% nonfiction (Meredith) 12:28 - 22% romance, 20% fantasy, 14% as literary (Kaytee) 14:34 - 32% authors revisited, library serendipity #1 recommendation source followed by Elizabeth Barnhill, Roxanna and Betsie Ikenberry (Meredith) 16:13 - Katie Proctor #1 recommendation source, followed by the indie press list, libro. Fm, and Meredith (Kaytee) 17:55 - Berkeley and Random House biggest publishing houses, followed by Harper, William Morrow, Atria and Flatiron Books (Kaytee) 18:21 - Minotaur, Atria and Random House biggest publishing houses (Meredith) 19:57 - Our Top 10 Reads of 2025 20:27 - Superlative #1: Book or books you will recommend most from this year? 20:39 - A Rebellion of Care by David Gate (Kaytee) 21:20 - So Far Gone by Jess Walter (Meredith) 23:25 - The Ghostwriter by Julie Clark (Meredith #10) 24:08 - You Could Make This Place Beautiful by Maggie Smith (Kaytee #10) 24:28 - Awake by Jen Hatmaker 24:30 - I Thought It Would Be Better Than This by Jessica Turner 25:30 - Superlative #2: Which book would be hardest to shelve in the library? 25:51 - Turns of Fate by Anne Bishop (Meredith) 26:02 - The Tainted Cup by Robert Jackson Bennett 27:01 - My Lady Jane by Cynthia Hand, Brodi Ashton and Jodi Meadows (Kaytee) 27:55 - Royal Gambit by Daniel O'Malley (Meredith #9) 29:32 - Death of the Author by Nnedi Okorafor (Kaytee #9) 30:31 - Superlative #3: The book we wanted to throw across the room 30:38 - Death of the Author by Nnedi Okorafor (Meredith) 32:23 - Secret of Secrets by Dan Brown (Kaytee) 33:11 - The Time Traveler's Wife by Audrey Niffenegger 33:57 - A Winter's Promise by Christelle Dabos (Meredith #8) 35:53 - My Friends by Fredrik Backman (Kaytee #8) 37:16 - Superlative #4: The book that made you the most uncomfortable 37:29 - Eager by Ben Goldfarb (Kaytee) 38:57 - Sandy Hook by Eilzabeth Williamson (Meredith) 40:25 - Forensics by Val McDermid (Meredith #7) 41:52 - Forensics by Val McDermid (Blackwells edition) 42:24 - Prodigal Summer by Barbara Kingsolver (Kaytee #7) 42:52 - Demon Copperhead by Barbara Kingsolver 43:42 - Superlative #5: The best picture book that you read aloud this year 44:15 - No, David! By David Shannon (Meredith) 45:07 - The Creature of Habit by Jennifer E. Smith and Leo Espinosa (Kaytee) 46:35 - The Correspondent by Virginia Evans (Meredith AND Kaytee #6) 47:33 - CR Season 7: Episode 46 49:09 - Superlative #6: The best audiobook experience 49:23 - Woodworking by Emily St. James (Kaytee) 50:19 - This Book Will Bury Me by Ashley Winstead (Meredith) 51:38 - North Sun by Ethan Rutherford (Meredith #5) 52:53 - This Changes Everything by Tyler Merritt (Kaytee #5) 53:01 - I Take My Coffee Black by Tyler Merritt 54:31 - Superlatives #7: Longest and shortest book read this year 54:46 - A Little Daylight Left by Sarah Kay (Meredith shortest) 55:03 - The Shadow Rising by Robert Jordan (Meredith longest) 55:34 - The Answer is No by Fredrik Backman (Kaytee shortest, amazon link) 55:53 - These Truths by Jill Lepore (Kaytee longest) 56:20 - The Stand by Stephen King 57:16 - The Unseen World by Liz Moore (Meredith #4) 57:25 - The God of the Woods by Liz Moore 58:50 - This is Happiness by Niall Williams (Kaytee #4) 59:57 - Superlative #8: Best book outside your wheelhouse 1:00:09 - The Dragon Reborn by Robert Jordan (Meredith) 1:01:07 - The Dutch House by Ann Patchett (Kaytee) 1:01:30 - Erasure by Percival Everett 1:01:32 - A Wish in the Dark by Christina Soontornvat 1:03:34 - The Goblin Emperor by Katherine Addison (Meredith #3) 1:07:15 - Most Ardently by Gabe Cole Novoa (Kaytee #3) 1:07:31 - Pride by Ibi Zoboi 1:08:56 - Superlative #9: Your favorite new to you author 1:09:08 - Swordheart by T. Kingfisher (Meredith) 1:09:31 - Stone Yard Devotional by Charlotte Wood (Meredith) 1:09:48 - Song of Blood & Stone by L. Penelope (Kaytee) 1:10:12 - The Monsters We Defy by Leslye Penelope 1:11:03 - Victorian Psycho by Virginia Feito (Meredith #2) 1:12:37 - Take What You Can Carry by Gian Sardar (Kaytee #2) 1:14:07 - Superlative #10: The most milkshake book/cheeto chapter book you read this year 1:14:50 - The Other Side of the Wall by Andrea Mara (Meredith, Blackwell's link) 1:14:57 - All Her Fault by Andrea Mara 1:15:53 - The Reappearance of Rachel Price by Holly Jackson (Meredith) 1:16:35 - The Mysterious Case of the Alperton Angels by Janice Hallett (Kaytee) 1:18:14 - Lady Tremaine by Rachel Hockhauer (Meredith #1) 1:20:57 - Impossible Creatures by Katherine Rundell (Kaytee #1) 1:23:13 - book print etsy shop Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. January's IPL is our annual visit to Fabled Bookshop in Waco, Texas. Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special episode focused entirely on the best selling genre fiction in the business.  All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Production and Editing: Megan Phouthavong Evans Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!

It's time to clear the docket and offer some SNACK JUDGMENTS! Who better to offer expertise than the best snackologists in the biz, Michael Ian Black and Tom Cavanagh of MIKE AND TOM EAT SNACKS! Should you pack road trip snacks or go wild at Buc-ee's? What is the right way to eat a Fruit Roll Up? What kind of potato chip was Jesse eating before the recording?Did you know that MIKE AND TOM EAT SNACKS is back with brand new episodes? Find it at matescast.com!San Francisco area litigants, join us LIVE at San Francisco Sketchfest on Sunday, January 18th. Don't wait - get your tickets now here!That time of the year between the holidays and New Year's is the perfect time to bust out your coziest goth gear - and subtly signal to your family, via hat, whether they are RIGHT or WRONG. Get all our merch, plus the smell of Pure Justice, at our store here: maxfunstore.com/collections/judge-john-hodgmanBecome a member to unlock special bonus episodes, exclusive merch, and more by joining us at maximumfun.org/join. Have a dispute that you can't settle? No case is too small for the honorable Judge John Hodgman and Bailiff Jesse Thorn! Submit your cases directly to the court at maximumfun.org/jjho. Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

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