POPULARITY
9 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
2 episodes with chocoholics
With Easter just behind us and chocolate consumption hitting its second-quarter 2025 peak, it's a good time to reflect on the theological and processing developments that have got us where we are today. In this In Case You Missed It Episode, Chemical Processing's Editor-in-Chief Traci Purdum brings the written word to life, and Seán Ottewell, editor-at-large, provides the story. The original column was posted to the site on May 5, 2025. Chocoholics unite!
Brainstoryum: Fantasy Writing Prompts with Story Brainstorms
Join award-winning fantasy and dreampunk author, Anna Tizard, in a journey into the writer's imagination – at once profound, surprising, funny, and extraordinary. Anna uses the surrealist word game of Exquisite Corpse to generate short story ideas by mixing listener's word suggestions into weird sentences. The results are imagination-bending, and a real workout for your creative writing.Listen to brand new short stories and scenes as Anna drafts them (she uses the “pause” button to compose them) and learn from tips, techniques and tools she shares along the way: practical ideas that you can use to write suspenseful fiction, especially fantasy.It's the ultimate writing prompt challenge. Your weekend is not weird enough (or creative enough) without Brainstoryum!Subscribe for free to Anna Tizard's private email list and receive an e-book to begin your journey into The Book of Exquisite Corpse (includes exclusive material not published anywhere else). Go to annatizard.com.INTRO: Hello imaginative people! I'm Anna Tizard and this is episode 79 of Brainstoryum. I hope you've had an excellent Easter by the time you listen to this: I recorded this just before Easter, which, let's face it, is a difficult time for chocoholics. Every time I've been into our local supermarket in the last two months just to buy ordinary groceries, I have been faced with walls of tantalising boxes containing that unspeakably amazing stuff wrapped in glistening purple foil. I usually take my husband with me, not just to do the heavy carrying, but to help me through this… difficult time!And when the egg I really wanted was selling out, so I couldn't leave buying it to the absolute last minute – I really like chocolate buttons – I bought it the weekend before Easter, asked Duncan to hide it… but he wasn't quick enough, so I caved and I ate the buttons that came with the egg. It was only a small packet. And the way I see it, it's the egg part that's for Easter, right? So that's okay, isn't it?But I digress! Moving swiftly on, I have to tell you about some changes I'm making to the show. Nothing massive, but I would love your feedback anyway. Now, over time, I've got into the habit of feeling compelled to draft a short story or scene based on pretty much every single Exquisite Corpse result that comes up. This is quite an intense challenge – I think I've just been like, “I've got to prove that it can be done! Even with the really crazy ones.” And if you're a regular listener, you'll know I love surprises in fiction. I love to be surprised, and I love to write in surprises to my stories. And this is a great way to find those surprises – to go looking under every rock. So that might be why I got a little bit obsessive over this, trying to write every story– and it's also why the show's become just that little bit longer than I'd like, and I haven't been able to bring it down closer to half an hour.And while this has been going on...
This episode is all about CHOCOLATE! I discuss my long-term relationship to sweets and how I incorporate sweets into my day while still maintaining a well-balanced diet of nutritious and satisfying meals - I even drop a couple simple recipes for my fellow sweets people! Then, I have a conversation with Alysha Kropf of Ecole Chocolat Professional School of Chocolate Arts, where they will teach you how to be a real-life Willy Wonka if you so desire! We nerd out about chocolate, bust some chocolate myths, and explore what makes chocolate so magical to both kids and adults. Prepare for some imminent chocolate cravings after listening to this one! Follow Ecole Chocolat @ecolechocolat on Instagram Learn more about Ecole Chocolat at https://www.ecolechocolat.com For weekly bonus content, visit PATREON.COM/RIPDIETS Submit your bones to pick or write me for advice at RIPDIETS@GMAIL.COM DM me on Instagram @LUBINATION or @RIPDIETS
This week: Talkin' Bout Ice Cream, Chocoholics, Purity In Dessert Leads to…, Basket Case II, Prom Night III, Summer's Eve Makes Us Feel Fine, Oklahoma Nathan, Inactive News, The Replacements (not the band), Not Like Us, Singing For Smiting, Empty Nesting, Going to See Powerline, Disney Magazine, Nickelodeon Magazine, Scratching Your Eye On a Blanket, Bare Native Breasts, Whipped Cream and Other Delights, Expectations. Go see Herb Alpert! Recorded February 1st, 2025 Get on the Patreon Train: https://patreon.com/Sushijackknife?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink Bandcamp Store: https://sushijackknife.bandcamp.com/ Nathan and Justin's Music: https://judystruckstop.bandcamp.com/ As Always: Threads: @SushiJackknife @siddandthefinches @justindrakecroft @bobthangpod Email: sushijackknife@gmail.com instagram: justindrakecroft, siddandthefinches
Listen to today's podcast... I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don't eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn't always possible). It's About Moderation Contrary to popular belief, chocolate isn't its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn't let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Day: I don't have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com #mentalhealth #hr
Listen to today's podcast... Today is my day to indulge. Chocoholics, rejoice! For today, we celebrate the treat of dipping anything in chocolate Chocolate compliments so many different flavours. From chocolate-covered pretzels to chocolate-covered espresso beans, sweet, salty, and savory items can all be dipped. Love this quote from Charles M Schultz: “All you need is love. But a little chocolate now and then doesn't hurt.” Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Covered Anything Day: If you don't have access to a chocolate fountain, you can still have some chocolate dipping fun. Look up melted chocolate recipes and instructions and gather your favorite foods to dip in chocolate. Make it healthy and dip strawberries, pineapple spears, or really any fruit. Or go decadent and dip marshmallows, cookies, and cakes. You can really dip almost anything in chocolate, and it will be delicious. Though I may draw the line on chocolate-covered bacon, jalapenos or fish. Cover your food in chocolate today, and, in the spirit of the holiday season, share some of your chocolate-covered treats with your friends and family. Discover how to take small steps towards a healthier, happier, less-stressed you by visiting my website at worksmartlivesmart.com #mentalhealth #hr
Cat and Pat are joined this week by special guest Liza Treyger! They swap nanny stories, Taylor Swift lyrics, and thoughts on Bravo shows (from several months ago). Liza graciously gives Swiftie bracelets to Cat and Pat and talks about the common malpractice of sexism in Backgammon. Watch the full episode on our YouTube and follow below!Show Instagram: https://www.instagram.com/seektreatmentpodShow Tiktok: https://www.tiktok.com/@seektreatmentpodCat: https://www.instagram.com/catccohenPat: https://www.instagram.com/patreegsSeek Treatment is a production of Headgum Studios. Our associate producer is Allie Kahan. Our producer is Tavi Kaunitz. Our executive producer is Emma Foley. The show is edited, mixed, and mastered by Richelle Chen. The show art was created by Carly Jean Andrews. Like the show? Rate Seek Treatment on Spotify and Apple Podcasts and leave a review.Advertise on Seek Treatment via Gumball.fmSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Chocoholics rejoice - Easter is upon us. Join us as we tackle everything from bean to bar in our special chocolate-themed round. **Apologies to early listeners of the quiz. There was a small error in round two, question eight - so we've updated it.
Destination Celebration | Presented By National Day Calendar
Indulge your senses with Destination Celebration as hosts Marlo Anderson and card aficionado Latoya Johnson guide you through a delightful episode. We're diving into the irresistible world of National Chocolate Candy Day, exploring the decadence and variety that chocolate candies bring to the table. From truffles to pralines, join us in savoring the sweet symphony of chocolate delights. In the second half, we're shuffling the deck and celebrating National Card Playing Day. Discover the joy of card games, whether you're a seasoned player or just getting started. Join us for a sweet and playful celebration of National Chocolate Candy Day and the fun of card games! Learn more about your ad choices. Visit megaphone.fm/adchoices
Listen to today's podcast... I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don't eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn't always possible). It's About Moderation Contrary to popular belief, chocolate isn't its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn't let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Day: I don't have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com #mentalhealth #hr
Destination Celebration | Presented By National Day Calendar
Welcome to a delectable celebration on Destination Celebration! In today's delightful episode, join your hosts, the fantastic duo of celebration enthusiasts, Marlo Anderson and Latoya Johnson. Together, they explore the tempting world of National Chocolate-Covered Anything Day, savoring the richness of cocoa-kissed treats. From strawberries to pretzels, today is all about indulging in sweet delights. Then, in a heartfelt turn, the hosts shift their focus to National Wreaths Across America Day, a day of remembrance and honor for the brave. Join Marlo and Latoya in savoring chocolate-covered delights and paying tribute with wreaths to those who have served. Learn more about these celebrations on the National Day Calendar. Learn more about your ad choices. Visit megaphone.fm/adchoices
Listen to today's podcast... Today is my day to indulge. Chocoholics, rejoice! For today, we celebrate the treat of dipping anything in chocolate Chocolate compliments so many different flavours. From chocolate-covered pretzels to chocolate-covered espresso beans, sweet, salty, and savory items can all be dipped. Love this quote from Charles M Schultz: “All you need is love. But a little chocolate now and then doesn't hurt.” Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Covered Anything Day: If you don't have access to a chocolate fountain, you can still have some chocolate dipping fun. Look up melted chocolate recipes and instructions and gather your favorite foods to dip in chocolate. Make it healthy and dip strawberries, pineapple spears, or really any fruit. Or go decadent and dip marshmallows, cookies, and cakes. You can really dip almost anything in chocolate, and it will be delicious. Though I may draw the line on chocolate-covered bacon, jalapenos or fish. Cover your food in chocolate today, and, in the spirit of the holiday season, share some of your chocolate-covered treats with your friends and family. Discover how to take small steps towards a healthier, happier, less-stressed you by visiting my website at worksmartlivesmart.com #mentalhealth #hr
See omnystudio.com/listener for privacy information.
An 85-year-old Israeli woman who was taken hostage by Hamas has opened up about her experience, the Reserve Bank governor has warned they won't hesitate to raise interest rates again in inflation continues to grow, Chocoholics are being urged to stock up on their favourites now, Australia takes on the Netherlands tonight in the cricket world cup, Michael Clarke didn't seem to enjoy his interview on A Current Affair last night, Robert Irwin, the new co host of Im a Celebrity Get Me Out Of Here, has revealed a major change to the show See omnystudio.com/listener for privacy information.
Greg and Dina dish about the challenges around certain patient populations, taking into account childhood traumas, and their thoughts on quality patient care in the clinical and community settings. Greg Zacarese, MS, RD, CDN (he/him) is a Registered Dietitian at the New York State Office of Mental Health. He hails from Roslyn, NY and is passionate about helping his patients set achievable lifestyle management goals. Greg is particularly knowledgeable in diabetes education and management, especially after having been diagnosed with Type 1 diabetes at the age of six. He has experience in both community and clinical settings. His current role is in a psychiatric hospital working with patients who are severely mentally ill. Greg uses nutritional interventions to help his patients manage their symptoms of anxiety, eating, mood, neurodevelopmental, personality, psychotic, and substance use disorders. You can find and connect with Greg on LinkedIn and Instagram (@Greg_Zacarese). Mentioned in this episode: Jess Freeman's interview (Season 5, ep 60) If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/7UZ2kEPDHjBgLhRU9. Help support this podcast for as little as $0.99/month: https://podcasters.spotify.com/pod/show/dishwithdina/support --- Support this podcast: https://podcasters.spotify.com/pod/show/dishwithdina/support
Well you knew this day would come. Your Daily Chocolate is actually doing an entire episode about chocolate! Patty welcomes Glenn Gardone, the mastermind behind Red Chocolate who shares his unique journey to becoming a chocolate expert after a successful career in consumer packaged goods. So what makes Red Chocolate so special? Well maybe you love chocolate but want to watch your sugar intake, or maybe you are one of the 37 million people in the United States with diabetes. Red Chocolate offers some of the most exquisite varieties of chocolate you can imagine, but with no added sugar and fewer calories. Red has emerged as a chocolate juggernaut in over 28 countries. Get ready to salivate as they discuss Red Chocolate's tantalizing flavors, including their innovative caramelized white chocolate. Enjoy this lively episode listening to Glenn's enthusiastic and magnetic personality. Find out how this smart indulgence offers all the pleasure with none of the guilt, making it a must for chocoholics everywhere! Get 10% off an online order with Promo Code: YourDailyChocolate. Website: https://www.red-chocolate.com or www.chocolette.com Facebook: https://www.facebook.com/redchocolatelt Twitter: @REDChocoletteInstagram: https://www.instagram.com/redchocolette/ You Tube: https://www.youtube.com/channel/UCpKOf16XpD83dzFrSwi9VEg Your Daily Chocolate is in the top 25% of most shared, and most followed podcasts worldwide, so let's boost it up even higher. Take 10 seconds today and share the show with some friends that you know will love it, and make 2023 an even brighter year for those you care about. Please consider supporting this podcast with a modest contribution here - just hit the "support" button to continue to hear good news from big name inspiring guests - Ad free! Be sure to subscribe to the newsletter at yourdailychocolate.com for extra content and all sorts of good stuff. If you like the show, please rate and review, or share it with anyone you think would like a little good news in their life. You can also subscribe to Your Daily Chocolate on Apple Podcasts, Spotify, Google Podcasts, or your preferred platform. --- Support this podcast: https://podcasters.spotify.com/pod/show/patty-deutsche/support
Our first guest, Matt Satten, is no stranger to the popularity of libations-and drew upon the acquired knowledge to form Top Dog Cocktails. The cocktails, Greyhound, Whiskey Lemonade, Blood Orange Margarita, and Peach Mango Iced Tea are all crafted using hard liquor. In a world inundated with hard seltzers, Top Dog Cocktails offers great mixed drinks without the hassle to make it from scratch.Next, we heard from Nery Burgos, Chef and Owner of Breakfast at Blume located in Delaware. Burgos, who graduated with a BA in Business Management, utilized her career to follow through with her life-long passion within the culinary industry. Nery's career path was inspired by one of her high school teachers, which she vowed to follow the three rules he suggested: Have a means to make money, have a passion, and have a hobby. Burgos' focus on three rules lended itself to the success that bloomed Breakfast at Blume.Lastly we spoke with Ash & Pretha Kailath, the owners of Lu & Aug's in Ardmore, PA. They founded their dessert and coffee shop as a family entrepreneurial endeavor--and soon thereafter the magic of combining ice cream with coffee known as an Affogato became one of the most popular menu items for their business. On top of offering inventive (and instagrammable) desserts, they help support local business by including them into their heavenly ice cream creations--see for yourselves as they pile on 4th Street cookie company's brownies, silky-smooth chocolate ice cream (the Chocoholic), or their signature affogato made with OX Coffee Roasters Espresso poured over your ice cream. If you're curious to find out what else each of this week's guests can tempt you with--be sure to tune in to Food Farms and Chefs Radio Show!
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For 16 years, Kidpower has been hosting a one-of-a-kind fundraiser, the Chocoholic Frolic, to raise funds on behalf of personal safety and violence prevention education for kids. On KRDO News Radio's "The Extra", we talk to guests about how this year, Kidpower is trading in their fondue and fondants to create a unique experience for attendees. The Chocolate Genius, a world-renowned chocolatier will delight audiences with a live sculpting experience. More information on the event is at KidpowerCS.org and at TheChocolateGenius.com
For 16 years, Kidpower has been hosting a one-of-a-kind fundraiser, the Chocoholic Frolic, to raise funds on behalf of personal safety and violence prevention education for kids. On KRDO News Radio's "The Extra", we talk to guests about how this year, Kidpower is trading in their fondue and fondants to create a unique experience for attendees. The Chocolate Genius, a world-renowned chocolatier will delight audiences with a live sculpting experience. More information on the event is at KidpowerCS.org and at TheChocolateGenius.com
On Valentine's Day this year, I saw that Forbes put out an article titled, “Reframing the Relationship between Women and Chocolate”. When I looked at the byline, I realized it was penned by one of my esteemed colleagues, Jess Cording, and knew I had to have her on the show to talk about it. Jess Cording is a registered dietitian and health coach. She is the author of The Little Book Of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety and The Farewell Tour. She is also the host of the Drama-Free Healthy Living With Jess Cording Podcast. In this episode, we discuss all things chocolate: reports on how much heavy metal is too much in dark chocolate, what the actual health benefits of chocolate are, and whether or not women crave chocolate more than men. All this and more - stay tuned! Resources: Https://jessicacordingnutrition.com Forbes Magazine: “Reframing the Relationship Between Woman and Chocolate” --- The Keri Report dissects health and nutrition with a no-nonsense approach. Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being. To find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/ Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY This episode was produced by Jess Schmidt. Visit her website at https://www.jessdoespodcasting.com
I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don't eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn't always possible). It's About Moderation Contrary to popular belief, chocolate isn't its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn't let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Day: I don't have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com #mentalhealth #hr
Today is my day to indulge. Chocoholics, rejoice! For today, we celebrate the treat of dipping anything in chocolate Chocolate compliments so many different flavors. From chocolate covered pretzels to chocolate covered espresso beans, sweet, salty, and savory items can all be dipped. Love this quote from Charles M Schultz: “All you need is love. But a little chocolate now and then doesn't hurt.” Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Covered Anything Day: If you don't have access to a chocolate fountain, you can still have some chocolate dipping fun. Look up melted chocolate recipes and instructions and gather your favorite foods to dip in chocolate. Make it healthy and dip strawberries, pineapple spears, or really any fruit. Or go decadent and dip marshmallows, cookies, and cakes. You can really dip almost anything in chocolate, and it will be delicious. Though I may draw the line on chocolate covered bacon, jalapenos or fish. Cover your food in chocolate today, and, in spirit of the holiday season, share some of your chocolate covered treats with your friends and family. Discover how to take small steps towards a healthier, happier, less-stressed you by visiting my website at worksmartlivesmart.com #mentalhealth #hr
I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don't eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn't always possible). It's About Moderation Contrary to popular belief, chocolate isn't its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn't let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. Take One Action Today To Build Your #Resiliency! Tips For Building Resiliency and Celebrating National Chocolate Day: I don't have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com #mentalhealth #hr
Martin Black, Co-Owner and Founder of the Margaret River Chocolate Company spoke to Gareth Parker on 6PR Breakfast about the magical position as a chocolatier at his chocolate factory. Tap PLAY to hear what the role entails and the BIG benefits behind being a chocolatier.See omnystudio.com/listener for privacy information.
In this English lesson to help you improve your English speaking skills, you will learn how to use English words only native English speakers use. And we get these words by combining words you probably already know. For example, we smush together lunch and breakfast to get brunch. Or we might combine chill and relax to get the new English word, chillax.
Did you know that over 650 million chocolate Easter eggs are sold in Ireland each year to the tune of over €44million! That's a lot of sugary goodness, but why chocolate and why eggs after our traditional Lenten fast? In this easter special episode we find out these answers as well as learn that chocolate has many health benefits!And for this chocolate-filled story, we asked Niamh O'Reilly and the team at Hungry Crow Chocolates in West Cork, if we could get a glimpse into their busy chocolate lab at Easter time and gain some insight into why they love chocolate so much. Expecting a response of just being too busy to entertain us, the answer was quite the opposite and they opened the doors to their busy, laughter-filled kitchen with an invitation into the “madhouse” on what is surely their craziest week of the year. We hope when you sit down with your easter egg this weekend that you enjoy this episode of chocolatey goodness. https://hungrycrow.ie/www.instagram.com/hungry_crow_chocolates/https://www.facebook.com/HungryCrow/ Hosted on Acast. See acast.com/privacy for more information.
Welcome to the Horror Project Podcast. Join hosts Phil and Laura as they review Ari Aster's, Hereditary (2018).We discuss the film's analysis in dealing with grief and the family drama which unfolds. We chat about that infamous scene with 'Chocoholic' Charlie and what would we do in Peter's position. Plus the basic admin task's required by Joan and her fellow paimon-ites!Never has a doormat seemed so sinister... Plus we shall be finding a place on the leaderboard for the movie during our Ranking, and discover which character's are taking home the Body-Bag-Award this week for best death. We also reveal some fun trivia facts along the way.We hope you enjoy the show, thanks for listening!Email - Horrorprojectpodcast@hotmail.com Twitter - @TheHorrorProje1Instagram - horrorprojectpodcastTikTok - @horrorprojectpodcast
If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube, and visit my winery in the Finger Lakes at Missick Cellars. Episode 0029:Wine Reads – January 1, 2022Hi, this is Chris Missick, and welcome to Viti+Culture, and our segment Wine Reads, where we take a look at some of the most interesting, compelling, and even controversial stories and articles in wine. On the heels of this holiday break, I have decided to take a few spur of the moment trips, one to the Yadkin Valley in North Carolina, and the other to the Texas Hill Country in mid-January. I’ve heard so many great things about both regions, and the Hill Country in particular, and figure it will be a nice break from the upstate winter we’ll be fully enmeshed in. With that in mind, my Google News Alert with the keyword Finger Lakes popped up with this message about Fredericksburg, widely considered the heart of the Texas Hill Country AVA. It’s an AP wire story, so I don’t have an author to directly credit, but you can find the article by googling the title, Fredericksburg pleases the palate in a Texas-size way.So here we go:“California has Napa and Sonoma; New York has the Finger Lakes and Texas has Fredericksburg,” said Jesse Barter, owner of Hill & Vine Restaurant as he poured a ruby-hued Tempranillo into my glass.It does indeed. The Hill Country west of Austin and north of San Antonio includes Texas-sized acreage devoted to wine production, making it the second largest AVA (American Viticultural Area) in the U.S.The Central Texas Hill Country is one of two major wine-producing regions in the state – the other being the Llano Estacado (Staked Plains) in Texas' northwestern corner.Here in the Hill Country, some 100 wineries dot the landscape along Highway 290, known as the Wine Road, from Fredericksburg to Austin. Fifty of those are in Fredericksburg itself, with 50 more in the permitting process.More about the wines later, but back to Barter and Hill & Vine. When I was there for dinner the restaurant had been open for three weeks, and if you were lucky enough to snag a reservation at all, the waiting time for a table was often two hours or longer.The buzzy crowd sipping cocktails while they waited didn’t seem to mind. Yes, the food is that good. Most everything has a Texas twist — the hummus, for example, contains black-eyed peas. The taco is stuffed with snapper from the Texas Gulf Coast, while the onion rings use onions from the Rio Grande Valley in South Texas.I ordered the watermelon and green tomato salad with mint and basil leaves, spiced local pecans and herbed goat cheese with a citrus vinaigrette dressing, and thought it the tastiest salad I have ever had.That was followed by the smoked Santa Maria Tri-Tip with smoked chili butter, sea salt, roasted butternut squash and Brussels sprouts with a chili salsa. Dessert was Croissant Bread Pudding with bourbon anglaise sauce. You get why people are willing to wait two hours for a table.Now, back to that award-winning Tempranillo. You just know that this being Texas, they wouldn’t be satisfied with a mere medal of excellence, and they didn’t have to be. Hill & Vine’s vintage won a saddle (yes, a saddle) at a wine competition during the Houston Rodeo and Livestock Show, and pardner, that beats a medal any day.Hill & Vine is just the latest addition to a remarkably robust dining scene for a town of 12,000 people. Alas, I didn’t make it to the Granite House or Vaudeville Bistro, two lauded dining spots, but I did do dinner one night at Otto’s German Bistro.The German influence is strong in the Hill Country as German settlers were the only ones able to forge a tenuous co-existence with the native Comanche Indians who ran off others attempting to put down roots. Today, you’ll see examples of German culture everywhere.The menu at Otto’s transcends schnitzels and sauerbraten to include dishes such as Steelhead Trout and Deep Sea Prawn with green pea puree, sugar snap peas, snow pea shoots and tomato oil, and veal loin with broccolini, mushrooms, sweet potato puree and almonds.I did go German and ordered the Wurst Platte (smoked paprika gruyere sausage, German potato salad, house made sauerkraut and house made spicy mustard.) I was glad I did.The menu changes weekly, and Otto’s gets most of its ingredients from local, organic or sustainable farms, ranches and fisheries.There’s no dearth of breakfast and lunch options either. Try Caliche Cafe for the former — the Salmon Eggs Benny are to die for. Clear River Ice Cream & Bakery makes a good lunch stop — you don’t have to eat one of their 47 flavors of ice cream for lunch, but you can if you want to.Finally, don’t miss Das Peach Haus. This multipurpose facility tempts those in search of shopping, sipping, dining and learning.The general store sells everything from jams and jellies to chipotle and BBQ sauces. Shoppers can sample their peach cobbler or peach cider while browsing.I had dinner there beside a small lake and under a canopy of pine trees more reminiscent of East Texas than the Hill Country, and those wishing for a full dining experience can reserve a table. They recently opened a distillery where you can sample their gin and whiskey, and if you’re interested in cooking classes, they are happy to oblige. About the only thing you can’t do is pick the peaches.Don’t fret. At Jenschke Orchards, you can pick all the plump peaches you want from the 3,000 trees in their orchards. You will have to think of a creative way of getting them home as the Orchard doesn’t ship outside of Texas.As strange as it may seem to those who equate the American wine scene with California and Oregon, Texas is one of the country’s leading wine producers, and Fredericksburg ranks right behind Napa as a destination for lovers of the grape.As for that grape, because of its hot climate, Texas excels in Mediterranean varietals – those found in sultry, steamy southern Spain and Italy.During a lunch and tasting at Signor Vineyards, I tasted some of these under the expert tutelage of winery host Andre Boada, whose wine pedigree comes courtesy of his Spanish father and French mother. My favorite of the wines Boada poured was an Albareno white, originating in the Galicia Region of Spain, but utilizing Texas grapes.Signor is one of the Hill Country’s most beautiful wineries. Open only three years, it has become such a popular stop they are adding 40 casitas in the vineyards for overnight guests. Even if you don’t stay overnight, you can sign up for one of Boada’s food and wine classes (Friday and Sunday, $50).Two other wineries I highly recommend are Pedernales Cellars and Narrow Path Winery and Vineyards.At Pedernales, the vineyards overlook the scenic Pedernales River, and their white wines come mainly from its sister winery in the High Plains around Lubbock. Narrow Path has a tasting room in Fredericksburg, but make your way to nearby Stonewall to sip in style in their main tasting room overlooking the vineyard.If you want to combine wine tasting and shopping, do head for Fredericksburg’s picturesque main street. At Becker Vineyards, sip a Viognier from their vineyard 12 miles outside of town where, in addition to grapes, five acres are given over to lavender fields.To get your alcoholic intake in a different form, drop by Chocolat, specializing in liquor and wine-infused chocolates. The shop offers some 400 different European-style chocolates rotated throughout the year, with about half on display at any given time. Chocoholics will think they have died and gone to chocolate heaven.When it comes to quality wine, watch out Napa, Sonoma and Finger Lakes – Fredericksburg is gaining on you.I was fortunate enough to get some great recommendations from the fellows over at the podcast Cork Talk, which focuses on North Carolina wine. I also reached out on a whim to Chris Brundrett of William Chris Winery in the Hill Country. I had learned about him and William Chris winery from the wonderfully produced Texas Winemakers, a docuseries currently available on YouTube that features an amazing array of different Texas winemakers and viticulturalists. He informed me that the Texas Hill Country Wine Symposium had been planned for the week I was visiting, and so I promptly purchased a ticket, and plan on tasting and meeting with a number of great producers in the AVA. I’ll be bringing my equipment with me, and plan on reporting on the regions while I’m there. I’m excited to report on my findings, and in the meantime, if there is a destination, or a winery that you recommend, drop me a line at viticulturepodcast@gmail.com. In our next episode, this Thursday, we’re sitting down with Tom Wark, a pro in the wine public relations space, and the author of one of the most influential wine blogs - The Fermentation Blog. Tom is insightful, opinionated, extremely intelligent, and willing to tackle the tough issues in the wine and culture space. I think you’re going to love this show. Thanks, and see you soon. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe
I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don't eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn't always possible). It's About Moderation Contrary to popular belief, chocolate isn't its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn't let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. Tips For Building Resiliency and Celebrating National Chocolate Day: I don't have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com
Today is my day to indulge. Chocoholics, rejoice! For today, we celebrate the treat of dipping anything in chocolate Chocolate compliments so many different flavors. From chocolate covered pretzels to chocolate covered espresso beans, sweet, salty, and savory items can all be dipped. Love this quote from Charles M Schultz: “All you need is love. But a little chocolate now and then doesn't hurt.” Tips For Building Resiliency and Celebrating National Chocolate Covered Anything Day: If you don't have access to a chocolate fountain, you can still have some chocolate dipping fun. Look up melted chocolate recipes and instructions and gather your favorite foods to dip in chocolate. Make it healthy and dip strawberries, pineapple spears, or really any fruit. Or go decadent and dip marshmallows, cookies, and cakes. You can really dip almost anything in chocolate, and it will be delicious. Though I may draw the line on chocolate covered bacon, jalapenos or fish. Cover your food in chocolate today, and, in spirit of the holiday season, share some of your chocolate covered treats with your friends and family. Discover how to take small steps towards a healthier, happier, less-stressed you by visiting my website at worksmartlivesmart.com
This week on The Hype Podcast: Oregon to the rescue with new grants for underprivileged weed stores. Ben Shapiro and Tucker Carlson stop by The Hype (ALLEGEDLY) to take on Oso Fresh and get more than they bargained for. Amazon is screwing your order worse than your favorite drive-thru. https://www.patreon.com/Thehypepodcast
The Gallifreyan Files Podcast: A Traveler's Guide to the Whonivderse
Jordan goes back to Division to learn more about the Flux so they can play their part in helping to take it down. The Flux may be dealt with but there are stillso many questions. Follow the show on Twitter @GallifreyPod . Share your thoughts on Flux at GallifreyanFilesPod@gmail.com . Rate & Review wherever you do such things.
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Visit IFpodcast.com/episode208 For FULL Shownotes, And IFPodcast.com/StuffWeLike For All The Stuff We Like! 1:10 - BLUBLOX: Go To blublox.com And Use The Code ifpodcast For 15% Off! 4:00 - BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At melanieavalon.com/beautycounter, And Something Magical Might Happen After Your First Order! 14:30 - Listener Q&A: Liz - Bloating, Blood Glucose, And Ketones...OH MY! (I'm NOT Chasing Ketones, I Promise!) FOOD SENSE GUIDE: Get Melanie's App To Tackle Your Food Sensitivities At Melanieavalon.com/foodsenseguide! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! Go To p3om.com/ifpodcast And Use The Coupon Code IFPODCAST10 To Save 10% Off Any Order! 26:00 - GREEN CHEF: Go To greenchef.com/90ifpodcast And Use Code 90IFPODCAST To Get $90 Off Including Free Shipping! Go To Melanieavalon.Com/NutrisenseCGM And Use Coupon Code MelanieAvalon For 15% Off Select Packages 31:25 - Listener Q&A: Michelle - THE MOST IMPORTANT QUESTION ASK THUS FAR 33:40 - Listener Q&A: Rhonda - Question 36:05 - Listener Q&A: Leah - Podcast Resources 47:50 - THERAGUN: Try Theragun For 30 Days Starting At Just $199 At theragun.com/ifpodcast! 50:00 - Listener Q&A: Maureen - Question
“We choose quality and integrity on the product over price points because we knew that chocolate lovers wanted more than just chocolate.” -Jake Karls Episode Description: Chocolate and its comforting heavenly taste, the way it melts in your mouth, and how it makes your day- How can a treat be so good! This week, Justine speaks to Jake Karls, the Co-Founder of Mid-Day Square, the birthplace of the first-ever functional chocolate! Jake shares their bitter-sweet journey in creating a better-for-you chocolate. But what if you are diabetic? Discover what makes it MORE than chocolate and why doctors recommend this chocolate bar to their patients. Jake also shares product development and business-building strategies to help you connect with your consumers and become more resilient. Before you run for a bar from your stash of goodies, listen as Jake shares how you can get a discount on your purchase of this super chocolate. Connect with Justine: Website Facebook Instagram LinkedIn Connect with NextGenChef: Website Facebook Twitter Instagram YouTube NextGenChef App Episode Highlights: 03:23 More Than Chocolate 07:20 Play to Your Strengths 10:42 A Functional Chocolate 15:08 What If You Are Diabetic? 20:06 Why Document Your Journey 22:07 Go for the Offense 25:41 How to Connect to Your Consumers 29:36 Get Above Results
Prior to joining the industry ten years ago, Rebecca Link completed her Master’s degree in Public Administration and has since fast-tracked her growth to become Director of Proposals Operations at ActioNet. She has served on the Board for the NCA Chapter for over five years and she has played an integral role in leading the chapter’s functions and improving member benefits and board processes. In 2017, she received the award for “Up and Coming Board Member” and was named one of APMP’s Top 40 Under 40. A member of APMP for nine years, Rebecca has her Practitioner Level Certification. She is a mother to two amazing children, an avid gardener, and lover of all things chocolate.
Chocoholics, this is YOUR episode! From chocolate tarts and soufflés to a chocolate centerpiece for the showstopper, Paul and Mary decide who will be in the finals of this season! The Great British Baking Show is stepping up the intensity as we head towards the finals!Connect with us:https://soggybottomgirls.comFollow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/
In dieser Folge erfahrt ihr alles über Avocados, Disc Golf und unsere Pläne für die nächste Folge.
I am a chocoholic. I love milk chocolate. Creamy. Rich. Sweet. Delicious. It picks me up when I am down. Is this wrong? Not terribly. We all have comfort foods and mine is chocolate. I don’t eat it everyday. My addiction is quite mild most of the time. But there are days when I just have to give in. I have scavenged the cupboards looking for any type of chocolaty morsel. And when I do indulge, I try to do so with very little guilt, (which isn’t always possible). It’s About Moderation Contrary to popular belief, chocolate isn’t its own food group, but treats are not all bad. Moderation is the key. Eating healthy around the treats is also well advised. But I do like my chocolate and I am always glad that my Christmas stocking, is lovingly filled with….Chocolate. My boys use to wondered why Santa only brought mommy chocolate…I told them, it was because daddy wanted mommy to be happy so he wrote it in his letter to Santa to bring me a stocking full of chocolate. And Santa hasn’t let me down yet. So hats off to the Mayans and the Aztecs for creating the first chocolaty drink. So Here are today’s Hot Tips For Building Resiliency and Celebrating National Chocolate Day: I don’t have any, other than to indulge responsibly Looking for resources to build your resiliency? Check out my Live Smart blog at worksmartlivesmart.com
Today is my day to indulge. Chocoholics, rejoice! For today, we celebrate the treat of dipping anything in chocolate Chocolate compliments so many different flavors. From chocolate covered pretzels to chocolate covered espresso beans, sweet, salty, and savory items can all be dipped. Love this quote from Charles M Schultz: “All you need is love. But a little chocolate now and then doesn’t hurt.” So here are today’s Hot Tips For Building Resiliency and Celebrating National Chocolate Covered Anything Day: If you don’t have access to a chocolate fountain, you can still have some chocolate dipping fun. Look up melted chocolate recipes and instructions and gather your favorite foods to dip in chocolate. Make it healthy and dip strawberries, pineapple spears, or really any fruit. Or go decadent and dip marshmallows, cookies, and cakes. You can really dip almost anything in chocolate, and it will be delicious. Though I may draw the line on chocolate covered bacon, jalapenos or fish. Cover your food in chocolate today, and, in spirit of the holiday season, share some of your chocolate covered treats with your friends and family. Discover how to take small steps towards a healthier, happier, less-stressed you by visiting my website at worksmartlivesmart.com
Halloween can be a challenge for many families touched by diabetes, but just imagine beng diagnosed ON Halloween. That's what happened to Kelly Kunik in 1977. In this "Classic" episode from 2017, Kelly shares her story, her family's unique experience with diabetes, and what led her to beginning her blog, Diabetesaliciousness, in 2007. Check out Stacey's new book: The World's Worst Diabetes Mom! Join the Diabetes Connections Facebook Group! Listen to our "Ask The D-Moms" episode with advice for parents about Halloween. Sign up for our newsletter here ----- Use this link to get one free download and one free month of Audible, available to Diabetes Connections listeners! ----- Get the App and listen to Diabetes Connections wherever you go! Click here for iPhone Click here for Android Episode transcription: Stacey Simms 0:00 This episode of Diabetes Connections is brought to you by the world's worst diabetes mom real life stories of parenting a child with type 1 diabetes available as a paperback ebook and audiobook, read reviews and get your copy today at Amazon or at Diabetes connections.com. Announcer 0:24 This is Diabetes Connections with Stacey Simms. Stacey Simms 0:30 Welcome to what I'm calling a classic episode of Diabetes Connections. This interview originally aired Halloween week of 2017. But it's a really good one. And we have a lot of new listeners and a lot of people who might discover it now for the first time. So if that's you, Hi, I'm your host, Stacey Simms and my son was diagnosed with type one almost 14 years ago as a toddler. And Halloween this year is going to look very different just like everything else in 2020. But I hope you find a way to celebrate Halloween that is safe, that feels good to your family. And as always doesn't let diabetes get in the way. If you have questions about Halloween, if you are newer diagnosed family or you just are confused, you want to try something new this year. We did a great ask the D moms episode about that. And I will link that up in this episode homepage, you just go over to Diabetes connections.com. And when you see this episode, click on it and it will have a transcript and it will have links and one of those links will be over to that ask the D mom episode where me and my friend and wonderful author McCarthy give advice. We get questions all the time and we answer them the best we can we did a whole episode about Halloween. My guest for this episode is all about Halloween. Now. Not only was she diagnosed on Halloween, but she loves the holiday you're going to hear her family. I mean, they do it up big and they always have Kelly Kunis was diagnosed with type one in 1977, 43 years ago. And yes, you really was diagnosed on Halloween. She is a diabetes advocate mythbuster consultant, writer and speaker, Kelly launched her very funny and insightful blog diabetes deliciousness in 2007 with that goal of busting diabetes myths and spreading validation through humor and ownership and advocacy. She is also a daughter, sister, cousin, niece and and to people living with type one and type two diabetes. That incredible family experience really gives her a unique perspective. So here is my interview with Kelly Kunic on the eve of her 40th diversity with type 1 diabetes. Kelly, thanks for joining me, you're one of the things I get a lot in parenting groups that I'm in is you know, what do I do about Halloween? And so we're gonna be talking about that this week. But I thought it would be really fun. And so just a good excuse to talk to you. To find out more about being diagnosed on Halloween. I shouldn't have said it'll be fun. It's always fun to talk to you, Kelly. But that's not fun at all. Thanks for coming on with me. Kelly Kunik 3:11 Well, thank you for having and thank you for doing what you do. And I think Halloween is an excellent topic. Stacey Simms 3:18 Yeah. Tell us your story. You were diagnosed. And I can't believe as we're talking here. You're kind of on 40 years for your diagnosis. Kelly Kunik 3:25 Yes. Yes, I am. And that's crazy. And I can't believe it. And I just as shocked as you are. But yes, it will be 40 years with, you know, celebrating my type 1 diabetes diagnosis on Halloween. And it was interesting. And what I remember a lot of it, tell us, I just remember a lot of whispering that week with my parents and my siblings. You know, I have siblings who, who also have type one. And my dad had type one. And, you know, Halloween every year was a pretty big deal in our house. And it was up to my siblings to come up with my Halloween costume. or help me come up with it. Because there were so many of us. And I couldn't get them to commit. And I remember coming home from school one day, and my sister Debbie, who had diabetes and who had passed away from diabetes met me at the door. And she asked me if I was thirsty. And I was of course, and she gave me a tab. And I download it. And then she asked me if I wanted another one, which of course I did. And I download it. And then she asked me if I wanted another one. Stacey Simms 4:44 And we're talking about tab the diet soda because just to be clear, right? I mean, right? Kelly Kunik 4:49 That right tab the diet soda and I drank the third one and then of course I had to go to the bathroom. And she said well drinking I'm not going to let you go to the bathroom, unless you pee on this test tape, which was a way back in the late 70s to test what your sugar was. And I was smart enough to know that that wasn't a good thing. Because there was test tape in all of our bathrooms, because of my two sisters with type one and my father, and I looked at my sister and I told her I didn't have to go to the bathroom. Oh, geez. And I was a pretty stubborn little girl. And I refused to go to the bathroom for like an hour. And I was dying at that point. Like I literally was doubled over in pain, but I knew that something was up and that if I peed on that test tape, something was going to happen that I didn't want. And I finally you know, I did I like I said, I would do it. And it turned to color it shouldn't have. And there were lots of whispers. And I remember my parents being on the phone with CHOP children's hospitals, Pennsylvania that night. And it was the night before Halloween. And I don't really remember a lot. But I remember the next morning we got up very early. And we drove to Philadelphia to CHOP. And I remember waiting in the registration office to register because as a patient because we'd never been to chat before. And then the physical exam. And I remember them hooking me up with an insulin drip. And I was trying to make my parents laugh. So I called it the Alaskan pipeline. Like luck bomb. It's the laughter pipeline. Look at me, I have my own Alaskan pipeline. But I really wanted to go out trick or treating. I wanted to go out and costumes, you can talk of all these different costumes I could wear and I love Halloween. Not just because the candy. I love dressing up in costumes. That was kind of my thing. As a kid. I was always dressing up in costumes, like if I could have gone to school in a cape. But back in the 70s it wasn't really acceptable. I was constantly dressing up in costumes. And I tried to convince a nurse who was dressed like a clown, that the results were inconclusive. Again, I watched a lot of television Stacey Simms 7:25 you're waiting to hear. You're eight years old. You're trying to tell that the medical professionals around Yeah, because maybe it's not, you know? Kelly Kunik 7:32 Well, I I used to watch Quincy, on answer Carol Burnett. Yes. And so I was I was just like, repeat everything that Quincy would say, I'd like to think the tests are inconclusive. And he just let me go out trick or treating. I promise you, I won't eat any candy. And my parents will bring me back tomorrow. But I have all these costumes lined up. And she looked at me and she said, Oh, honey, the tests are inconclusive. You have diabetes. And no one had said that. I said, Oh, okay. I guess I have diabetes, like okay. And I didn't really think that's when I started not to like clown so much. Yeah, and I remember them telling me that I could go trick or treating in the hospital. They could provide me with a costume, which was subpar. There was no way I was walking around in this costume. They had no creativity behind them at all. And then I could only get dietetic candy. And I was like, nope, no, thank you not doing that. I know what that is because of my sisters. There's no way I know, your stomach. You know that? What does to your teeth? I'm not doing it. And so I stayed in and watch TV, you know, and kind of waited till my parents left to lose it a little bit because they didn't want them to get upset. I could tell that they were upset and I didn't want them to get any more upset. Stacey Simms 8:55 Tell you so much to talk about that you've said already here. But it strikes me now you've said a couple of times that you're trying not to upset your parents. You know, I mean, you were eight years old at the time, your perspective is different. It's your dad has had type one. You had other people in your family, sisters, other people in your extended family. Why was it so important to do you remember, it's just amazing how we try to protect the people around us. They didn't mean protecting you did you're though, you know you were the little kid. Kelly Kunik 9:21 I think I knew from a very early age. I was one of six children. It was not necessarily a common household. You know, the six kids there were two parents. There were various extended family grandmothers great uncle's living with us, which was wonderful. It was a great way to grow up, but I knew the diabetes. I didn't know exactly what it was. But I grew up with it, if that makes any sense. And I knew there was a stress level involved with it. Even though I didn't understand it. I knew that some of my siblings and my dad would take needles at the table. Before they ate, I knew that our bathrooms were sort of set up like a lab with test tubes, and things like that, because they didn't test blood sugar back, then they tested urine. And your insulin was very, very precious, and a bit expensive. And I just knew that I like to make people laugh when they were stressed. And I think when you're the youngest child diabetes or not, that's kind of the thing. Just sort of become the comic. Because everybody's watching what you do. You're the youngest, baby. Oh, isn't that cute? She's so funny. You know, and I knew I couldn't articulate it. And I couldn't explain it. But I knew that it was big for my parents, this diagnosis or whatever was going on, because I couldn't even articulate it like I am now. But I knew that I knew they were sad. And they were trying to act like they weren't. You know what I mean? And I knew that for a fact. So I was trying to make it easier for them. And look, kids are smart. They just are, and they see, and they handle things in certain ways. And, you know, when you see your dad who's, you know, trying to keep it together, you want to make it easy for him. Especially when it has to do with you. Stacey Simms 11:24 It just, it's amazing to me that and you're right kids know, they are much smarter than I think we give them credit for and even Benny at two was trying to make me feel better. You know, it's as hard to see your parent be upset. And that's it. You know, a kid wants to fix that most of the time. So even he do and that's what it is. Yeah. Unknown Speaker 11:42 So So what happens on a Halloween, Kelly Kunik 11:44 I stayed in and watch TV. I mean, I, I wasn't going to go out trick or treating in the hospitals. I had to have diet like guy they called it dietetic candy when I was throwing up. It's what it was called. And it was disgusting. And it caused a lot of gastrointestinal distress. And they had something like a jolly rancher type of dietetic candy that would make your teeth stick together. For like, five minutes, while it melted in your mouth, you could not separate your jaw. And I'm not kidding. It's God's truth. And it just wasn't worth it to me. I had tried this stuff, because my sisters would get it in their Easter baskets, or, you know, family friends would bring it over for them. And it was disgusting. And you know, when you're little, you don't know the difference. And you're like, oh, Chocolate, right? And it really did cause a lot of problems. And I knew that. Like, I mean, you learned it very young. Yeah, I didn't even have diabetes learned it is not good stuff. So I was like, I'm not a I don't have my costume choices with me. I'm not wearing these drugstore. Like I have a closet full of homemade patterns that are very good. And I'm not chick retreating. And working so hard for this disgusting candy. Most of it Stacey Simms 13:10 was it was Halloween. Was Halloween ruined for you or the following year? Don't you dig out one of those costumes if I wake up? Kelly Kunik 13:19 Oh God, I went to I never missed a Halloween growing up. The rule was like every other kid, I will give that credit to my parents. I never missed the Halloween. I went out with my pillowcase. Because that helped more. And we trigger treated for hours. I would eat some candy while I was trick or treating because we were walking like three miles. And then I came home, went to the living room, dump the pillowcase on the floor. Did the division like all the kids do? Candy? Like they like candy. They don't like candy. They would consider trading money. Because people would throw in nickels and quarters, boxes of raisins, which immediately hit the trash. And my mom would say, yeah, it's I mean, it was like any other thing. My mom would say, okay, what's the candy you wouldn't keep? And she would keep it. And we would figure it out like when I could have it. And then in a week or two, somehow that Halloween candy would disappear. Sometimes my mother would hide it after a few weeks in the top of her closet, or on top of the china cabinet, which kind of dipped in so you couldn't see what was laying on top she would put it or those cabinets on top of the refrigerator that holds nothing and are really hard to get to. But after a few weeks, just slowly disappear. And she'd say your your siblings ate it. Daddy must have gotten into it. You know my mother was a Chocoholic. I mean, but we always had fun. I always went out with my friends. And I give my parents a lot of I remember going to like Halloween party. somewhere maybe in fourth grade, I don't remember. But there was a cake. I think my mom even brought it. I think my mom bought a cake was ghosts on it was a big deal. And the ghosts were made out of icing. That was toothpicks. And I remember like, I won't want to go, but they didn't see I couldn't. And that was really smart of them. They didn't make it a bad day. They made it a fun day. It was a fun day. Halloween fun. They kept it that way. Stacey Simms 15:28 Just wonderful. And it's just so great to hear. Did you have a favorite costume over all those years? Kelly Kunik 15:33 Except that oh my god, are you kidding me? I was a gypsy, which was actually my mother's mother's costume from a Gilbert and Sullivan. Oh, she was an orator in England. So I had this beautiful like corseted top, that all the girls were in my family. And we I was Gypsy and I had a scarf and a big skirt. I was tigerlily for like two years in a row three years in a row. Maybe because I was obsessed to Tiger Lily did not like Wendy Darling. I could not relate. I thought Wendy Darling was a whiner. He thought Tiger Lily was a badass. And she kind of looked like me a little bit long, dark braids. And I have long dark braids. But she's who I related to. And I was her for two, maybe three years. I was a jack in the box. One year I won an award for that. most creative con. So yeah, I mean, I love Halloween. I don't. I think it's a great I still think it's a great holiday. So I don't know. Yeah. And I don't like when people and I understand why they say it. I shouldn't say I don't like but I always tell people to mine their words, when it comes to diabetes. Like Don't let your kids know that you're dreading it. Because it really is a fun hot day. But it's great not to be you for a night. You know what I mean? diabetes or not? Like it's going to be a challenge. But today they give away much more prize related gifts today than they ever did when I was growing up. And look, we are black that we can count carbs today. Nothing is off limit. Well, let's Stacey Simms 17:12 talk about that. Let's go on. Let's just you know, we'll get on the soapbox for a minute because Kelly people who know you sure you have opinions. opinions are welcome. I have a radio friend who says agreement is not required. So let's let's just talk about it. You can say whatever you want here. Because as a parent of a kid with type one. Halloween is is scary and is your oh my gosh, everything's got to change. It says how do I do this? And then I have actually found if I could talk about me for a minute. The hardest part for Halloween for us has always been my well meaning neighbors, because I have a daughter who's three years older than Benny. And since the time they were very little we did Halloween just like you guys did. We get all the candy we put most of it away even without diabetes, you're gonna throw half that candy away or give it to the truth is the dentist or whatever. So my neighbor's bless their hearts. You know, those first couple years, they would say here's a Hershey bar for Lea. And here's a sugar free hard candy for Benny, you know, like, Oh, right. And I'm not letting my two year old eat a hard candy anyway, Unknown Speaker 18:13 but Right, right. Stacey Simms 18:15 Yeah. And some of them did have little prizes. I mean, I have one neighbor who always has a little toy for him. Like, you know, Penny toys is so cute and so nice. And I never said to people, you know, at the door on Halloween. No, thank you. We're not taking that sugar free candy. But you know, maybe a couple weeks later, when you're seeing them at the grocery store elsewhere, you can kind of work it into the conversation. But I always tell parents just go and like you said, you're walking so much half the time that they go low when they're out there, right. Kelly Kunik 18:44 Yeah, I mean, like when I said I walked three miles at night, my hometown was only a mile long. Again, like, not really big, but we walked so much and for so many hours that my parents encouraged me to have that Chocolate bar because they knew I really needed it and I wasn't you know, when I was little to treat a low we would eat an orange. My mom didn't even bother cutting and wrapping an orange in tin foil. She said no, she's going to have she's gonna have a Reese's Peanut Butter Cup and she's walking around because she's gonna need it. But like you I still get asked you know, can you eat this Is this okay? And I always tell people like there's not too much I can eat I don't eat liver. They won't eat liver. So Stacey Simms 19:28 not even with not even Chopped liver. No, Kelly Kunik 19:32 no, I don't like it and you know, I know that I probably should like it because I run a little bit on the anemic side. I have my whole life but I can't stand liver. But yeah, I'm like the only thing I can't eat is liver. You know everything else is Game on. Oh, and like you said like diabetes or not divide the candy up and somehow it disappears the next few weeks because nobody functioning pancreas or not eating all of that candy. Just Can't nobody can adult child a child with diabetes, don't diabetes, anybody, people, it's just too much sugar. But, you know, I'm sure you talk to your neighbors and tell them something similar because I don't know, it's really great to have people thinking and looking out for your kids. But sometimes what they're trying to do like, for me, personally, I think there's a lot of damage with the sugar alcohol, like gastrointestinal is not damaged. But Unknown Speaker 20:31 that's what I always trusting. So Stacey Simms 20:34 I want to try to tell other parents Look, the way I handle it is just, you know, you don't say don't do this, you say, please do that, you know, you say, oh, wasn't Halloween fun? Hey, you know, we're trying something new this year, or maybe a couple of weeks before, you know, my doctor says, even if your doctor never says, you know, my doctor says that it'll be really fun and easier for Benny, if he just gets all the regular candy. And then we figure it out at home. Because right, sugar alcohols aren't good for him, or, you know, it's just better to have the real stuff. And but thanks so much. So just nothing special. And we'll see it in a couple of weeks of Halloween. And that way, nobody feels bad. You're not saying you know, hey, you bought us that candy, and we never ate it. And it made him poop for three days, you know, we're never not doing that. Kelly Kunik 21:13 You know what it's expensive to that's the thing like here, people are really looking out for you. And right, and your child and spending more money than they should for very little bit of candy. Because, you know, a sugar free Chocolate bar or whatever. And it's expensive. So Stacey Simms 21:34 I'm thinking here, we're talking about trick or treating, which I put all the costumes and everything. But it's been 40 years, if you don't mind me asking you to reflect on that a little bit. Something has diabetes never change. I imagine some things have changed quite a bit. You know, your bathroom probably doesn't look like a laboratory with those test tubes. Are you doing any reflection with the shear? Kelly Kunik 21:54 You know, I am. So much has been going on in our world lately. Like I was gonna, I really wanted to do it up right for my 40th. And so much has happened over the summer and in the fall around our world with the elements and things like that last night I yesterday, I was working all day at a fundraiser for Puerto Rico, that I haven't really gotten it together to have this huge celebration I wanted to have. And five years ago when it was my 35th I was smack dab in the middle of Hurricane Sandy. Oh, right. Where I was where I lived was hit very hard from Sandy. So again, everything sort of went to the wayside. So I think I'm gonna do something for the year, as far as reflecting, because it's not just going to be about the day, a year of reflection, and bringing it into the 41st. year. I mean, quite, quite honestly, when I was little, I didn't necessarily think a person could live 40 years with diabetes, you know what I mean? Like, but I don't think as a child, you don't think that far? Know what I mean? You're just very immediate in the now for the most part, because that's what childhood is. It's the now. Yeah, I mean, I look back and I, I can't believe it. You know, I can't believe it's been four years, I can't believe all the changes, I can't believe I started with this journey with people who aren't here anymore. And my family, that makes me sad. But I try and live and be positive for them. So that's good. I mean, I just want it to be a good year. And I want it to be a great life. And, you know, we take the good and the bad, right? vinegar with the sweet. So there are days I get annoyed with it. Don't get me wrong, but I really try and focus on the positive because if I, if I let it bring me down every day, then what kind of life is that? You know, any mean? Any it's not going anywhere? So I like to say some days I'm in charge other days, diabetes in charge, like, some days we're both kind of like co executives of Kelly Punic Tony beam. Yeah, you know, there are days where I'm the CEO, and there are days when diabetes is nipping its heels and trying at my, you know, like, No, I want to be in charge. But I try and work with it as much as I can. You know what I mean? Because I don't want to hate it. There are moments when I dislike it intensely. But I don't want to hate myself. I can open up any magazine, and that tells me I'm not tall enough. Not skinny enough. Not busty enough. That's really easy. You know if he hated my diabetes, and I would be hating me, and I don't need that. I'm awesome. Stacey Simms 24:53 You are awesome. But I have to ask you before we wrap up here, tell me about your blog, because I'm good. I always mess it up. Diabetesaliciousness. So where does that come from? And I love it. Kelly Kunik 25:06 Okay, first of all, I'm such a dork. It was supposed to be called diet. I was supposed to be called diabetes-licious. Now when I started blogging, which will be 10 years in November, Oh, great. Go figure that one out. I had no idea what blogging was. Okay? None. It just looked like a Word file. And I could do a Word file. I couldn't create a website. That makes any sense. Oh, yeah. And blogger was essentially a fancy word file, right? He could upload pictures too. And there was always this thing I'd say, Oh, so diabetes-alicious. Like if I went surfing, and I got out of the water, and my blood sugar was like 125. So I can go to low diabetes-alicious. Or if I went out to dinner, and I had a big dessert, or maybe it was dinner in an Italian restaurant, which is always a bit of a challenge for me, pasta wise. And I checked my blood sugar a couple hours later, and it was like 170 like, Oh, that's fabulous. I nailed it. So it was always kind of a goal. Diabetes-alicious is always a goal to achieve was always just hitting the norm in my life, doing my normal everyday things, but celebrating it, you know, again, if I eat a pasta dinner, and two hours later, I was 175. That's pretty. That's like Nirvana. You know what I mean? Oh, yeah, totally Nirvana. It was diabetes. Delicious. And so I started to fill out the blog information that I wanted to do. And at the end, right before I hit Enter, I put the n e s s so made it diabetesaliciousness. I changed it. Because let's make it more difficult to say and pronounced. Why not? Again, I had no idea what I was doing. The only blog I'd ever read was Perez Hilton. And I didn't even know it was blog. I thought it was a gossip website. Stacey Simms 27:02 And it's hard to imagine, right? But in 2007 we weren't even on Facebook. I mean, you know, it was so different. Kelly Kunik 27:11 It was so different and I had now I can't change it. And I even change it on the business cards I had printed up I actually put Diabetes-alicious people are like what so if Diabetes-alicious never like diabetes, delicious. ness. Or you could just say Diabetes-alicious. I mean, I know it's a bitch to spell. It's my own fault. But it was 2007. I didn't know what I was doing. the interwebs was a new and exciting place. I didn't know there was a diabetes online community. Seriously. I had no clue. Stacey Simms 27:46 Why did you start that? What made you jump in? Kelly Kunik 27:49 You know, I had last a long term relationship. And I'd love to career. And I believe it or not, I wanted to sell insulin pumps, right? Because I really felt like my I had been pumping since 2002. I come from a family of sales reps, and performers, to basically like there's no doctors or lawyers in my family. We're all like salesman, performers, for teachers. And I was always the example that doctors would use, like, you got to meet this patient. She's doing really well. My doctors would have me talk to teens. And parents would stop me when they would see my insulin pump at the drugstore and haven't talked to her children. And I thought I really felt like insulin pumping changed my life. And I thought, well, I want to sell these things. And I sent my resumes out and nobody would talk to me. Nobody. And I had a marketing background and a writing background. I worked for several local newspapers and magazines, and I was a writer. And someone had mentioned blogging, or personal journaling. And I thought, oh, okay, hmm. And then of course, there was the whole like, a celebrity said they wean themselves off insulin and I got really mad at that particular celebrity. And I started this blog and then didn't know what I was doing. And I ended up calling this celebrities publicist in the LA in New York often, and I think I frightened the gatekeepers so much at both offices that the publicist ended up calling me back. And we played phone tag, and I ended up speaking with the publicist and saying, look, I think so and so was misdiagnosed. And this Oscar award winning person can be misdiagnosed how many other people can be misdiagnosed, and I really do think that's the case. But I was also upset because I knew of several young women with diabetes Lamia, whose parents had mentioned And this particular celebrity, as someone to aspire to. She has type one diabetes and look how great she's doing. And when I tell you I used to have parents come out of the woodwork and still do to talk with about their children to me. I mentioned that to the to that publicist, I said, Look, I don't know if you're aware of this thing called by Alenia. And it's very dangerous. And it's detrimental health, mostly it's women, young girls, and women with Type One Diabetes. But, you know, I know that young boys and men are awesome. And anybody can have it, you know what I mean? And so there has to be a better way to articulate that. And I really think if she came out with a statement, and again, I'm not blaming this particular celebrity, I think that's on the onus of the publicist. And she just wouldn't budge. And it got me so angry. And I think that was my first blog post. And I didn't know what I was doing. I just used it as a writing exercise every day on a subject that I knew intimately. And nobody read it. Except my friends. And I can tell you, the first person to leave a comment was Bernard, Errol. And that was like two and a half months after I started blogging, and I didn't know that this community existed. And when I found it was pretty life changing. So I'm very lucky. You know, but I had no idea what I was doing. I certainly wouldn't have made such a crazy name. Unknown Speaker 31:40 Right now. Kelly Kunik 31:43 Like, I had no idea. I just knew it was this great outlet for me to get all my feelings out. And I didn't even realize how badly I needed that until I started doing it. Yeah, we should I learned so much. Stacey Simms 31:59 Oh, of course. Yeah, let's circle back to Halloween. Because there's so much we can talk about in Kelly, I'll have to have you back on. But let's circle back to Halloween. Because, you know, we're talking about food and food issues, and everybody has food issues anyway. And then if you have diabetes, it's a more food issues on top of food issues. So if you're talking to people who want to trick or treat or parents of kids, and they're worried about this holiday, any any last advice here on just kind of keeping it fun. And making it as normal as it can be? Kelly Kunik 32:30 for Halloween is a great holiday. It's really fun. It's an imaginative holiday roll with the imagination part of it. If you have more than one child, the rules apply for all you know what I mean? You can have a little candy while we're trickers reading, you can have a CHOPolate bar, whatever I know, a lot of you know, we have our check stations, right? Check our blood sugar's if you're on a deck, it's a little easier, right? On the Dexcom. So that makes it a little easier, and really enjoy the moment and don't dread it. And if you're going to dread it, don't dread it in front of your kid. Especially your kids with diabetes. Like Don't do that to them. Because they can't necessarily differentiate that you're dreading the diabetes aspect of it, and they're gonna internalize it and take it personally. Does that make sense? Oh, yeah. It's just like, it's like, children don't understand when you're upset at the number on the meter screen. They think you're upset at them. Okay, so what happens? You find ways to change the number. I did. And, you know, I went and check my blood sugar with one hand, the number would be lower. You know what I mean? Like their kids can't tell the difference. Whether they're 10 or five, they can't tell the difference. You're mad or you're upset. I should say you're upset at the number on the screen. They think you're upset at them. They are diabetes. I mean, I do. They're dying. Yeah. And I think it's, yeah, and it's, it's so important for parents to know, at least I think it is that you got to put your game face. You can say, I'm going to be up checking all night. This is crazy. Don't say it in front of your kid. Don't say it in front of your kids. Just do it. Just do it. Like, honestly, that's not fair. And I know, parents, they go through a lot with this disease. I saw what my parents went through and they didn't have the technology nor did they have this supportive community. I don't know how they survived. But you got to keep your game face on. You got to make it fun. You have to make it fun. And just do what you have to do and that your kids take part in it. Hey, look, could you do me a favor? Could you check your blood sugar? Like, let them participate? What's the carb on that? Do we know the carb? Here? It's on my phone, look up my list, like something like that. You know what I mean? where, you know, kids like to help? You know, they have to know this stuff, too. Stacey Simms 35:16 Oh yeah, we're on. So what do you do for Halloween? Do you still get dressed up? Do you Kelly Kunik 35:21 know? I did last year I wanted to Abby from NCIS was really fun. Great costume. I've done that a couple years ago, cuz it's just so much fun to wear. I don't know what I'm doing this year. And again, because I've been so focused on what's been going on in our world and healthcare and things like that. And hurricanes. I haven't had a chance to focus. You know, I'm hoping I can get together with friends, at least. And then we kick off into world diabetes day. And it's a really big whirlwind for me, I hope to do something fun this year. And I haven't been thinking about it. Because there's been so much leading up to this where I'm living like I said, it's the five year anniversary of Sandy's on the 26th I want to say, and they're still part of my town where like, people are trying to get back in their houses their homes. Yeah, so the past few years, it's been a little bit. My focus has been split. Which is good, because it's not all about me, even though it totally should be. Stacey Simms 36:28 Well, well, let me make it about you. Because we're airing this show. As we're talking here, a little louder. This, but we're airing the show on your 14th die aversary. So from all of my listeners, to you, yeah, we're sending you a gift now we're congratulations. Thank you so much. Well, I'm gonna put this all over social media. And at least we can give you a big Halloween. Congratulations and way to go and everything else because it should not go unnoticed. I just think you're wonderful. Kelly, you do so much good for our community. Your is so much fun to talk to. I hope Kelly Kunik 37:02 you have a great Halloween. I hope you did, too. And thank you so much. I will go have a glass of Prosecco for sure. And I will toast it your way. And I will tell you what in the DSC because honestly, I can say it's the best medicine and I am so grateful to be part of it. And you do such a phenomenal job. It's just so fun. And voc is amazing. And I really feel like sometimes when nobody else gets it, I just know that I can turn to my community. And you guys get it. And I don't even have to utter the D word. to just be like, Hey, guys, I need your vibes and I get it. So I appreciate it so much. And I love everyone and I love what you do. So keep up the great work. And hopefully we can all have a little celebration together soon. Thank you for doing this show though. I think it's gonna be wonderful and help a lot of people and as all your shows do, and Iraq. Announcer 38:09 You're listening to Diabetes Connections with Stacey Simms. Stacey Simms 38:15 If you haven't read Kelly's blog, now you have to right go head over to Diabetes connections.com. I will link up diabetes maliciousness in the show notes. And I'm just so happy to bring Kelly and her story to a new audience a couple of years later. So we'll see what the reaction is to these classic episodes. I'd like to start releasing them doing things like this regularly in the new year. So let me know. Have you heard all 330 plus episodes of Diabetes Connections? Or have you joined us more recently, and you're looking to catch up by you know, having something like this come right to you. Because that's what's nice about these classic episodes, you don't have to search for them, they will come right to wherever you listen, whatever podcast app, they'll come up as new. And I think that'll really give some new life to these episodes that I love and are so dear to me. And our newer listeners haven't had a chance to hear. So I'd love to hear from you. Let me know what you think. Our regular episode is coming up on Tuesday. We drop episodes generally once a week on Tuesday, with bonus episodes here and there. And I am talking to Leo brown from The Amazing Race. You may have spotted his Dexcom and the episode that aired that very first episode of The Amazing Race. There was a racer, he took a shirt off there was his Dexcom and the diabetes community lit up so I was able to get in touch with him. We had a great conversation, and that is coming up on Tuesday. Thank you to my editor John Bukenas from audio editing solutions. Thank you so much for listening. I'm Stacey Simms. I'll see you back here on Tuesday. Until then, be kind to yourself. Unknown Speaker 39:56 Diabetes Connections is a production of Stacey Simms media. All rights reserved all Wrong avenged
Meet the man who ruined Alex's milk and cookies by writing a story so abjectly disgusting that it laid waste to bedtime. This week we're kicking off our 'Writers and their Partners' series, talking to Amy's partner, the Horror writer Jonny Zweck. (Sean refuses to participate in this misguided series next, even though it's patently his turn, and his partner is also a doc who writes the words. Alex, meanwhile, is threatening to go pick someone up so he can get involved. Be warned.) There's grammar talk, abject horror and the search for meaning, and the eternal question: how do you pronounce the word 'wolf'? See omnystudio.com/listener for privacy information.
Meet the man who ruined Alex's milk and cookies by writing a story so abjectly disgusting that it laid waste to bedtime. This week we're kicking off our 'Writers and their Partners' series, talking to Amy's partner, the Horror writer Jonny Zweck. (Sean refuses to participate in this misguided series next, even though it's patently his turn, and his partner is also a doc who writes the words. Alex, meanwhile, is threatening to go pick someone up so he can get involved. Be warned.) There's grammar talk, abject horror and the search for meaning, and the eternal question: how do you pronounce the word 'wolf'? See omnystudio.com/listener for privacy information.
Cenk Sönmezsoy, the brain and brawn behind the bestselling cookbook The Artful Baker, talks to David and Renee about life in Istanbul, desserts, the pleasures of baking (especially brownies), and being an artist. Chocoholics, this is a must-listen.
Episode 19, 31 July 2020 delves into weighty issues, and climbs new mountains and scales new summits: From 104.9kg to 83.9kg (~50 pounds gone!) and maintaining it for a decade. Your podcaster's lifestyle change that doesn't negate chocolate or alcohol. The best "VB" I'ver ever had. Villerory and Boch, not Victoria Bitter. I know George Mallory beat Sir Edmund Hillary to the top of Mount Everest. Here's why and here's the movie that will give the man his due in history. Can We Save Hong Kong Before It's Too Late? FEAR of Free Speech has overtaken Our Right and Love of Free Speech. Jews Aren't Victims. JOY revisited... one of the most overlooked films of the decade. Why LUCE is a 'must see' film and not getting the attention it deserves. @mickysart @villeroyboch #hongkong #GeorgeMallory #Everest #SirHillaryNotThatHillary @michaelsheen @benchildgeek @screendaily @jeff_Jacoby @chiefpear @capeyorkpart
This week we're probing (with consent) Sean's sometime-collaborator Garth Nix. A man who has penned many bestsellers, Garth gives us the lowdown on writing: where he does it (The beach! Alex is astounded. How does he keep the seagulls at bay?), how he does it (By hand! Alex is further astounded. How does he keep his hand from cramping?), and why writing full time was a trap. We get the dish on what it's like drinking in LA with Sean (there's imaginary nudity involved), on how to collaborate (Amy's taking notes and trying not to get hand-cramp), on moonlighting as a publisher and as an agent (clever), and (most importantly) on how to not to get cross. See omnystudio.com/listener for privacy information.
This week we're probing (with consent) Sean's sometime-collaborator Garth Nix. A man who has penned many bestsellers, Garth gives us the lowdown on writing: where he does it (The beach! Alex is astounded. How does he keep the seagulls at bay?), how he does it (By hand! Alex is further astounded. How does he keep his hand from cramping?), and why writing full time was a trap. We get the dish on what it's like drinking in LA with Sean (there's imaginary nudity involved), on how to collaborate (Amy's taking notes and trying not to get hand-cramp), on moonlighting as a publisher and as an agent (clever), and (most importantly) on how to not to get cross. See omnystudio.com/listener for privacy information.
Don't Call Bob a Chocoholic. The Gangsta Lemonade Stand. Do You Phantom Order? Morons in the News. Slow Bob and Sheri Down. He Keeps Ruining the End. He Was Texas Tiny. Simple Things We Can't Do. Don Gets Burned by Autocorrect. Insane Things Actors Did to Get the Part. Six Movies People Like to Quote. He's Cooking Skinny Tramp Chicken. David Finds His Mom. The Morning Routines of Historical People. The Evil Spirit is on the Market. Learn more about your ad choices. Visit podcastchoices.com/adchoices
KidPower Colorado's Executive Director and Co-Founder, Jan Henry, shares news about this year's Chocoholic Frolic silent auction and fundraiser. The event went virtual due to the pandemic, the community gave and success for kids and KidPower was the outcome! Listen Now!
Chocoholics rejoice! Cocoa Box is an Aussie owned company delivering Bean-to- Bar, ethically sourced, decadent chocolate bars to your door every month. There's 3 different boxes to choose from and 3 different durations of subscriptions. Each box is delivered with a corresponding information leaflet per bar - telling you the origins of the cocoa beans, where and how it is made etc. Craft Beer has had its moment- now its all about Craft Chocolate! To experience Cocoa box for yourself check out their website www.cocoabox.com.au
In this episode of The Official Teachify English Podcast: A conversation between Lewis and Estela speaking about how they met and discussing some interesting aspects of being in a bilingual relationship. Below you have some of the tricky words and phrases used:Chocoholic - someone who is addicted to chocolate.Shopaholic - someone who is addicted to shopping. Get by (in a language) - to do the basics to survive using a language. Slang - specific informal words. Take the words right out of (my) mouth - to say what someone was going to say.Be two peas in a pod - to be very similar, alike or destined for each other. Chilled - relaxed, calm or easygoing. Go on and on - to continue doing something for a long time.Ring a bell - sound familiar.Not only that, though, in case you didn't quite understand the joke at the end, here it is. Why should you never date a tennis player? BECAUSE LOVE MEANS NOTHING TO THEM. JEJE.
Beyond Good, a pioneer in heirloom dark chocolate, is the only brand in the U.S. market producing bean-to-bar chocolate at source in Africa. From an organic certified chocolate factory in Madagascar, Beyond Good produces the finest heirloom chocolate, while providing a stable pay price for cocoa farmers. By making finished product in Africa, Beyond Good is redefining high-quality chocolate and sustainability in the chocolate industry.
In her own spin on the Chocolate Chip Challench, Jana has Mark try four different mint chocolate candy brands, with low, medium, and higher end price points. Does costlier mint chocolate mean it's better tasting mint chocolate? Jana gives tips on grocery store etiquette. Jana asks Mark how he defines cheating. What constitutes crossing the line and likely harming your relationship? In Paranormal Corner, Jana talks about a strange and unexplainable event that happened in the master bedroom and bathroom.
Jana turns the tables, and gives Mark his turn for the Chocolate Chip Challench. Can he select his favorite brand? Mark and Jana discuss Hollywood casting . . . or, is it miscasting?! Then, Mark and Jana talk about what they were like in high school, and whether they've changed much since then. They want to know if YOU have changed. Paranormal Corner conversation touches on instances of divine inspiration, . . . or, is it just coincidence?
I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he's an amazing guy. We got talking about the photo we had of him in a Chelsea shirt, and then, of course, we started talking football. He had the Chelsea shirt because he played for a local team that played in blue, but I managed to convince him that he needed a shirt from a real team – so I sent him a Sunderland shirt! Teodocio's farm sits in the municipality of Canton Uyunense in Caranavi, and is a mixed lot of red and yellow Catuai. Teodocio also has one hectare of land on his farm that is a natural forest reserve, in which he owns a house where he lives with his wife and two children. Teodocio processes the majority of his coffee on his own farm. He uses a depulper that removes the cherry, then leaves the cherry to go through a dry fermentation process (anaerobic) for sixteen hours, and then runs it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transfers the coffee to raised African beds, where it dries in around twelve days (depending on local weather conditions). Like a number of the producers we work with, Teodocio is organic certified, but we haven't been able to sell his coffee as organic in previous years because we at Has Bean weren't certified. But 2019 is different, my friends: we're now organic certified (biodynamic coming soon too!). So we can gloriously now offer this coffee from Teodocio as organic, thanks to our own shiny new organic certificate. I was talking to the exporter about Teodocio's picking methods, and he was explaining that the family uses a method called 'Ayne'. With this method the most mature fruits are harvested each day by hand, demanding the labour of 8–10 people (who are all Mamani family members) to pick selectively and correctly. But because of this he gets more coffee that he can sell as specialty grade, and the cup profile improves too. Teodocio is just as passionate about improving the cup quality as he is about his football! Chocoholics, come on down! This one's just dark chocolate through and through. There's a little hit of cranberry, followed by a whisper of lime zest on the finish, but throughout it all the rich dark chocolate is the star. Country: Bolivia Region: Yungas Province: Caranavi Municipality: Canton Uyunense Farm: Teodocio Mamani Varietal: Caturra and Catuai Ripe cherry colour: Red and yellow Altitude: 1,600–1,750 m.a.s.l. Processing method: Mechanically Washed Fermentation method: Dry (anaerobic) Fermentation time: 16 hours Drying method: Raised African beds Drying time: 12 days Certification: Organic CUPPING NOTES Dark chocolate, cranberry, lime zest Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6 Aftertaste: (1–8): 6.5 Balance: (1–8): Overall: (1–8): 6.5 Correction: (+36): +36 Total (max. 100): 87.5 Roast Information Medium-dark - this coffee isn't forgiving. It needs to go through first crack and then you need to slow it down. Get it up t the first pops of second to showcase the chocolate, but don't let second fully begin or it will burn quickly.
I first met Teodocio Mamani on my visit to Bolivia in 2012. Long story short: he's an amazing guy. We got talking about the photo we had of him in a Chelsea shirt, and then, of course, we started talking football. He had the Chelsea shirt because he played for a local team that played in blue, but I managed to convince him that he needed a shirt from a real team – so I sent him a Sunderland shirt! Teodocio's farm sits in the municipality of Canton Uyunense in Caranavi, and is a mixed lot of red and yellow Catuai. Teodocio also has one hectare of land on his farm that is a natural forest reserve, in which he owns a house where he lives with his wife and two children. Teodocio processes the majority of his coffee on his own farm. He uses a depulper that removes the cherry, then leaves the cherry to go through a dry fermentation process (anaerobic) for sixteen hours, and then runs it through the scrubber section of the pulper to remove the final remains of the mucilage. He then transfers the coffee to raised African beds, where it dries in around twelve days (depending on local weather conditions). Like a number of the producers we work with, Teodocio is organic certified, but we haven't been able to sell his coffee as organic in previous years because we at Has Bean weren't certified. But 2019 is different, my friends: we're now organic certified (biodynamic coming soon too!). So we can gloriously now offer this coffee from Teodocio as organic, thanks to our own shiny new organic certificate. I was talking to the exporter about Teodocio's picking methods, and he was explaining that the family uses a method called 'Ayne'. With this method the most mature fruits are harvested each day by hand, demanding the labour of 8–10 people (who are all Mamani family members) to pick selectively and correctly. But because of this he gets more coffee that he can sell as specialty grade, and the cup profile improves too. Teodocio is just as passionate about improving the cup quality as he is about his football! Chocoholics, come on down! This one's just dark chocolate through and through. There's a little hit of cranberry, followed by a whisper of lime zest on the finish, but throughout it all the rich dark chocolate is the star. Country: Bolivia Region: Yungas Province: Caranavi Municipality: Canton Uyunense Farm: Teodocio Mamani Varietal: Caturra and Catuai Ripe cherry colour: Red and yellow Altitude: 1,600–1,750 m.a.s.l. Processing method: Mechanically Washed Fermentation method: Dry (anaerobic) Fermentation time: 16 hours Drying method: Raised African beds Drying time: 12 days Certification: Organic CUPPING NOTES Dark chocolate, cranberry, lime zest Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6 Aftertaste: (1–8): 6.5 Balance: (1–8): Overall: (1–8): 6.5 Correction: (+36): +36 Total (max. 100): 87.5 Roast Information Medium-dark - this coffee isn't forgiving. It needs to go through first crack and then you need to slow it down. Get it up t the first pops of second to showcase the chocolate, but don't let second fully begin or it will burn quickly.
In today's episode, our host Jana Six is joined by Debby The Chocoholic. In this episode you will find out how to love yourself more by finding out what works for you. Student Brains and Fitness Gains is a podcast by Jana Six that is committed to helping students find a good balance between studying, free time and health in every single episode. Make sure to hit SUBSCRIBE for new episodes. Follow me, Jana Six on social media: Instagram: www.instagram.com/janasix Website: www.fitlifesix.com TikTok: http://vm.tiktok.com/ay9jfm Twitter: https://twitter.com/janasix96 LinkedIn: https://www.linkedin.com/in/jana-six-b52bb874 Pinterest: https://www.pinterest.com/fitlifesix/ Follow Debby on social media: Instagram: www.instagram.com/debby_the_chocoholic Website: https://debbythechocoholic.com/ Join the FREE Student Brains and Fitness Gains Facebook community here: https://www.facebook.com/groups/studentbrainsandfitnessgains/ --- Send in a voice message: https://anchor.fm/janasix/message
You can find sweets in virtually all shapes, sizes and maybe even flavors at the Chocolate Factory near Golconda in the heart of Illinois’ Shawnee National Forest. Find out the back story to the winter Partners magazine article and hear from business owner Linda Meherg, her daughter and co-worker Angela Bailey, story author Kim Hill and video producer Helen Dobbyn Reedy.
You can find sweets in virtually all shapes, sizes and maybe even flavors at the Chocolate Factory near Golconda in the heart of Illinois’ Shawnee National Forest. Find out the back story to the winter Partners magazine article and hear from business owner Linda Meherg, her daughter and co-worker Angela Bailey, story author Kim Hill and video producer Helen Dobbyn Reedy.
Joanna Brennan co-founded Pump Street Bakery with her father in the village of Orford in Suffolk. After mastering the art of naturally-leavened bread, they ventured into making chocolate from beans imported directly from single estates and cooperatives around the world. We talk to Joanna about the obsessive care and attention to detail that goes into the roasting profile of each bean and how each stage requires a careful eye, and nose. Chocoholics and others alike, this one's for you!
Delve in to the choc-filled world of James Cadbury, great-great-great-grandson of John Cadbury (of Dairy Milk etc fame), contestant on ITV's Dragon's Den and founder of Love Cocoa. We go into the history of Cadbury and what happened there, then he explains what inspired him to set up Love Cocoa AND why he turned down the Dragon's offer! WARNING: This one will make you hungry! This podcast is brought to you by d&t advisory, helping you unlock the magic of your business, and sponsored by QuickBooks – helping UK small businesses stay on top of their finances. For more The Carl Reader Show, follow me on social media @CarlReader.
Welcome to the first of a 6-part Chocoholics' Survival Kit for The Easter weekend. I help you get through the Easter weekend with all of its cravings without you feeling terrible. If you have ever, like this podcaster, had to replace your kids' Easter eggs, this one is for you…. Today I tell you the worst approach for compulsives at Easter – which I funnily enough the most popular one. It is HFTBing. Find out what this is and one concrete alternative. In the rest of this series which you can access at www.patreon.com/eatingcoach, find out…. *How to translate guilt over food compulsion *How intolerance can be your best friend at this time of year *How a 1950's B Movie that you can go and watch completely free on YouTube can help release you from the loneliness you feel about avoiding junk over the Easter weekend *Ridiculous ways to spend your money – but ones that are still not as bonkers as buying Easter eggs *The two things that you absolutely need to acknowledge if you are going to navigate Easter Sunday *Discount-proofing your craving: how to avoid half-price chocolate *What the Spanish Armada, Bear Grylls and the roman emperor Caligula has to do with all of this
Chocoholic Holiday Christmas Amber Lyn Chocolates Marc Purles President & CEO Topic Xmas & Healthy Chocolates Sugar & Gluten Free 170 Calories 3 Net Carbs Website http://www.AmberLynChocolates.com Meet January http://www.januaryjones.com
Save More: Cut your moving costs with Hybrid moving! Make More: Better your financial health and wealth with self efficacy! Find Yours: Could you have unclaimed money from music royalties? Top Tip: Calling all Chocoholics! Find out how you get free chocolate every month!
Hey Weight Loss Nation! Weight Loss Nation Today is 5 Minute Snack Day! There are soooo many Chocoholics out there! You asked for it.....and I am delivering! I've got a healthy, "chocolate" snack for you today. Remember Nation......a "healthy" brownie is NOT going to taste like a "Duncan Hines" brownie or your Mom's favorite brownie recipe. WHY?? Because Brownies that taste DELICIOUS are full of Sugar and chemicals! They are NOT good for you! If you want to LIVE HEALTHY and have a Healthy Mind and Body for the rest of your life......... YOU have to start making healthier food choices. The adage......"You are what you eat," is 100% true! Lets look at this from another angle........ Do you LOVE your car or motorcycle? I'm sure you do. Would you put sugar or oil into your gas tank? I didn't think so. Why? Because your engine will not work properly. Your car engine needs "gasoline" to work efficiently. YOUR Body works very similar. YOUR body needs "Glucose" to work efficiently. Each cell in your body requires "Glucose" to produce the energy your body needs to function optimally. YOU give your cells "Glucose" when you eat FRUITS and VEGETABLES. YOU should be eating FRUITS and VEGETABLES that "Grow out of the ground or Hang from a Tree." That's part of the Weight Loss Nation motto. Remember......The weight Loss Nation Motto is ..... "If it grows out of the ground, hangs from a tree, roams the Earth, flies in the sky or swims in the ocean.......Eat it! You didn't hear me say....."open a box" did you? If you eat something out of a box, it is going to have added chemicals and preservatives in it. Those added chemicals and preservatives are NOT good for the cells in YOUR body. Every time you "open a box" of Brownies or add sugar to a recipe, you are "FEEDING" your cells crap! Today's 5 minute snack is a HEALTHY Brownie snack. It has 3 Ingredients. That's right! THREE! It only takes 20-30 minutes to make. You know I need easy things to make. Will these brownies taste like your Mom's brownies? NO. Will these brownies taste like Duncan Hine's or Betty Crocker brownies? NO. Today's "No Flour Brownies" will satisfy your "Chocolate" craving and they will have the "GLUCOSE" YOUR cells need to get your body working efficiently. Give them a try......... You have nothing to lose.....except some weight! ***** WARNING Will Robinson! ****** If you take Beta-Blockers or other HEART Medication Please consult with your Doctor before eating Bananas. This SNACK has a large amount of Potassium in it! Potassium and Beta-Blockers don't play well! NO FLOUR BROWNIES INGREDIENTS 1. 3 Medium "Ripe" Organic Bananas 2. 1/2 Cup of Raw Organic Almond Butter (I use Artisana Raw Organic Almond Butter) 3. 1/4 Cup of Cacao Powder (I use Navitas Organic Cacao Powder) INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Grease a small bake pan (to cut into 6-9 pieces) with "butter." (not margarine, not Pam.....BUTTER!) 3. Mix the Bananas, almond butter and cacao powder. Use a mixer, a spoon, your hands or a blender. Just make sure the stuff is mixed good! 4. Pour the mixture into your pan. Spread it out evenly with a large spoon or spatula. 5. Place the pan in your oven and bake for 20-30 minutes. Everyone's oven is different. Start checking the brownies at 20 minutes. Stick a knife in the center of the pan. If the knife comes out "clean," the brownies are done. If there is "stuff" on the knife, put it back in the oven and check it again in five minutes. Once the Brownies are done, place them on top of the stove to cool. After they cool, cut the brownies into 6 or 9 pieces. Put the whole pan in the fridge until you want a "snack," or.........place each brownie in a plastic bag separately, until you want a "snack." NUTRITIONAL VALUE Serving Size - 1 Brownie Square Calories - 195 Carbs - 22gms Fiber - 5.8gms Protein - 6.5gms Fat - 11gms Sugar - 7.6 gms "Natural" sugar! Calcium - 16.6mg Vit B6 - .25mg Vit C - 4.5mg Potassium- 322mg (Whoa!!) Iron - 5.9% Niacin - .5mg Magnesium - 51mg Want more information on Weight Loss Nation? www.TheWeightLossNation.com If you are ready to make the committment to lose weight and keep it off forever, then "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos and "Experts." Weight Loss Nation Members also participate in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites. Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site. Information is offered as an opinion. Due your own due diligence.
Anyone who knows Tara will know she's a chocoholic and that can cause problems for anyone trying to lose weight. There's lots of ways of combating it. Some of them are not always the answer. Tara explains how to give i if you have to
Dairy Queen For A Day; Jason Aldean's Food Tip; Dating Ugly Dudes; Chocoholics; iHeartRadio Festival Trip Winner; Sleeping With Teddy Bears
Dairy Queen For A Day; Jason Aldean's Food Tip; Dating Ugly Dudes; Chocoholics; iHeartRadio Festival Trip Winner; Sleeping With Teddy Bears
Dairy Queen For A Day; Jason Aldean's Food Tip; Dating Ugly Dudes; Chocoholics; iHeartRadio Festival Trip Winner; Sleeping With Teddy Bears
it is my absolute pleasure to have Susan join me to talk about what it means to tap into your own intuition. Susan Stephens is a Registered Holistic Nutritionist, Liberation & Intuitive Counsellor, Live Blood Analyst, Do-Nothing Activist, and admittedly proud ChocoHolic and Reiki Practitioner, and an Addiction Embracer & Annihilator. In 2009, Susan created liberated living as a means to help others learn to help themselves to find liberation from whatever ails them. Since then Susan has helped 1000s through one on one coaching, workshops and seminars, to overcome anxiety, improve regularity, enhance digestion, eliminate inflammation, transform addiction, elevate immunity, embrace inferiority, modulate blood pressure, regulate blood sugar, balance hormones and infectiously inspires a lust for life! Her ultimate desire is to encourage clients to embrace the ordinary majesty of who they truly are and to make painful emotions a cup of tea! Check out amazing recipes and nutrition tips at . Please don’t hesitate to reach out if you are looking for more information or have a suggestion or an upcoming show. You can find those at Until next time, remember that living a healthy life is about About More Than Good Food.
Leadership AdvantEdge: Leadership | Influence | Talent | Neuroscience
Ch-ch-ch-ch-changes (Turn and face the strange) Ch-ch-changes Don't want to be a richer man Ch-ch-ch-ch-changes (Turn and face the strange) Ch-ch-changes Just gonna have to be a different man Time may change me But I can't trace time David Bowie What do you do when you want to change? Whether you want to change yourself or bring about change in others or your organisation. Change is difficult and sustaining change more so. To do so, we want to leverage the awesome power that is in every one of us, and that is the power of habit. Nobody likes to change Asking someone to change is fraught with difficulties. Oftentimes, we forget that as leaders and influencers we are encouraging people to change. If everything was meant to remain in the status quo, there would be no need for leadership or influence! And our brains prefer the status quo. It is known and your brain has done a fantastic job of keeping everything in this environment in the right balance to keep you alive and thriving. Change disrupts that status quo, however small that change may appear to you, to someone else it will be uncomfortable and may even be frightening. Turn and face the strange Change is uncomfortable and strange. Even the smallest change in the status quo is uncomfortable. We've gotten used to a certain way of doing things. A couple of weeks ago I was enjoying the delights of Positano, Italy. It is a truly beautiful town clinging onto the mountainside that plunges into the azure Mediterranean Sea. Positano from the Path of the Gods view Our apartment was perched high above the town and the view was truly spectacular. We had a simple choice in the morning to get into Positano town. The narrow road into town wound around the mountain with hairpin twists and turns for several miles or we could walk down the steps and be on the Grande Spagio within 700 metres. We went fully aware and ready for the steps. We had even been certain to get in "step" shape by forgoing elevators and escalators in Singapore. Even finding our very few hills and crazily to onlookers, climbing straight up and down. When we reached the beach area, thigh muscles began a little protest as we supped a welcome macchiato. At least they know how to make good coffee in this country! It hadn't been especially difficult to climb down those steps. Probably a little more effortful than the 87 floors as measured by my watch but it was uncomfortable. The 700m "walk" down to the Grand Spagio My body simply is not used to climbing up or down so many steps. Not when you live in an almost hill less island. Could I get used to it? Sure. But it would take time. How long before it becomes comfortable? Well, after a week of much walking and many more steps I was finding it to feel "normal". Had I not persevered, it would have taken much longer. And the same is true for any change in anything that we do. From a simple thing like crossing your arms in the opposite way to usual to re-organising your company: the change causes discomfort. Until it becomes the new way of doing things around here. That's the way we do things around here The biggest issue in making change happen inside organisations is: "That's not the way we do things around her." The entrenched Mr or Ms Jobsworth who feel threatened by change either because it might undermine their position, or show them up in some way. For a lot of "obstacles" whom I have had the pleasure of working with, the underlying concern about change was that they would get found out (for being less than capable in their current role, let alone any new role!) Many more people than you can imagine harbour a secret and limiting belief that they are not good enough. For a very few, it may be true, but for most, it's just humility taken too far (and usually initiated by bad parenting or poor teachers in the past.) Whatever the cause of the fear to change, if you want to sustain a change, accept that most people are not just uncomfortable with change, they genuinely fear it. And yet, a lot of people do crave the change because it promises to be so much more exciting than the status quo. The comfort zone and amazing things happening I remember attending a Coverdale training, many years ago, and the facilitator drew a large circle on the flip chart and labelled it "Your comfort Zone". Then beyond this big circle, drew another small circle with an arrow pointing to it and the words: "Where all the excitement happens!" But what appears to be exciting for one person, could be way beyond for another. I've known Steve since we were in boarding school together. Last week, he was in Queenstown, New Zealand and jumped off the highest bungee jump in the world with a huge smile and without hesitation. To him, that is exciting. To me, that is utter madness and utterly, completely terrifying. You will never, ever, and I mean never, get me to do a bungee jump. Heck with my heart, I doubt they would let me now. But there are many things that I have done, that perhaps you would find terrifying. What I'm saying is just because you don't think that this change you want is much to worry about', that in fact, it is exciting, does not mean that everyone else will see it your way. And, for the belligerent amongst you, they are no more wrong in their assessment than you are. Change is frightening Change is uncomfortable and it is frightening. Anything that alters or threatens the status quo is noticed by your Anterior Cingulate Cortex in your brain. Like a trigger-happy security guard, the ACC scans the environment (and your internal systems) for any difference to expectation. The instant any threat is anticipated by the ACC, it calls for the stress hormone, cortisol to be produced to increase your attention. You, that is conscious you, then get a sense of alertness that you may, or may not be consciously aware of what the threat is yet. It's OK, you'll catch up soon, but you, the conscious you that is, are much slower to respond than unconscious you. Anxiety This sense of alertness is generally a good thing. But when it is a continuous state, your stress hormones build up in the blood and become toxic producing anxiety and even panic. Chronic stress is seriously detrimental to health and can be brought on by the uncertainty of the future. The problem with even seemingly minor changes to the environment can be deemed as uncertainty by any individual. Without clarification or assurance, such uncertainty beds down and becomes anxiety about the future. And an anxious person is not a productive person. Energy is diverted to allow worry to fester inside the executive part of the brain. Other cognitive functions are closed down whilst the continuous turning over of the deadly duo: "What if?" as you worry about the future, and "if only" as you regret decisions of the past. Instead of allowing anxiety to fester, you could always fight it or run away. Freeze, flight, fight Then norepinephrine is produced in your body, you'll more likely know this as adrenaline. This is the freeze, flight or fight hormone. Your three de-facto responses to a threat - Freeze: to make yourself as small as possible and therefore not noticed by the big creature about to eat you. Recall how your child reacts you catch them being naughty? Flight: You are ready to run for the door and the hills at great speed away from your predator, or Fight: Time to ball those fists and stand your ground. OK, maybe just refuse to accept this new point of view and maintain a fixed viewpoint in spite of being completely wrong. Adrenaline in your blood prepares you and diverts energy from your thinking brain to your arms, legs and lungs and heart. It also diverts energy from the digestive tract leaving "butterflies" in your stomach. Once fear kicks in, your brain is less capable of rational thinking, such that any logical supporting arguments in favour of change are ignored and literally fall on deaf ears. Acknowledge and address the concern or fear Dick looked genuinely sorrowful as he explained the perfectly logical reasons for reorganising the team. The fact that the business situation had changed and I was no longer required did not prevent the lurching feeling in my gut. The undercurrent that I had been rejected from the team whilst others, less capable but longer serving than I, held onto their jobs. My ex-team mates were trying to be kind in telling me "not to worry", that "all will work out fine". Of course, it did in the end, but what I desperately needed was a shoulder to cry on and someone to punch and listen to my concerns. When leading someone to change, we need to accept that emotions and fears are involved. Logic does not cause the fear to go away, but showing genuine concern and support, empathy and, dare I say this in a leadership context, love for your fellow human being goes a long way to help that person handle the change. How do you sustain change? Change thrust upon you is one thing. When the status quo is no longer an option, you cannot revert to it. What happens when there remains a choice. That is, you are changing to B, but option A is still possible. All the logic shows that B is a better route, but since we've done A for so long, why not go back to A. You're more familiar with the old way, the job got done. Perhaps not the best way, but the job did get done. It's tough enough to get others to change and to sustain that change, but there's something that's even more challenging: Changing and sustain change yourself! To do that, we need to tap into the power of habit. The Power of Habit Charles Duhig's book, the Power of Habit is a fascinating and entertaining look at the edges of the science of habits, why we do what we do and how to change it. Earlier, I mentioned that your brain is energy hungry and any threat to the status quo diverts energy from our thinking brain to other areas. Just consider, for a moment, that your brain consumes about 25% of your daily energy. And the biggest gas guzzler in your brain is the Pre-Frontal Cortex or PFC. This is the executive centre of your brain and the place where you make decisions. Every decision requires enormous amounts of energy so let's take a simple task of breathing. For sure you know how to breathe. Or do you? If breathing were a conscious decision, would you remember to do so? So take just a few moments to think about driving. Remember when you last drove home, arrived there and had a momentary thought that the entire journey had flashed by. You went on autopilot and it just happened. Now, remember the very first time that you drove a car. Even if you learned in an automatic car, you'll recall the incredible complexity of this process. I know, there are many people who continue to drive today as if they had only just learned how to do so, but for the most part, after sufficient practice, the process of driving became habitual for you. You no longer think carefully and rationally about steering or accelerating or braking or changing gear, you just do it. It's a routine, like walking, that has been delegated to the basal ganglia in your brain. The routine of driving no longer requires much conscious thought. Indeed, some people appear to have a personality transplant as they sit behind the wheel of a car becoming monsters when outside they are sweet as pie. Perhaps, as a leader, you have developed standard routine behaviours that also no longer require your conscious effort. You've gotten used to the tell, yell, sell approach of managing people. After all, it's business, not personal. You're under pressure to deliver results and your staff and colleagues should understand the need to keep their noses to the grindstone, There's no need to greet each other, nor spend time on pleasantries. A simple: "do this" instruction should suffice. And for years it has worked well. Now you want them to change something. A new technology to use instead of the old method. Or you've heard that you need to improve your communications skills or maybe you have taken on a new project that requires a few new ways of influencing and leading to be successful. It's going to be uncomfortable because it is a change to the status quo, so how? Cue-Routine-reward Duhig identifies a powerful model of habit that will help us sustain change. There is a cue that triggers a routine that gains us a reward. So, your driving routine could be opening the car door, or putting your seat belt on, or turning the key in the ignition. Whatever your cue is. Then the routine takes over the heavy lifting. You turn into an ill-tempered monster and negotiate some of the most dangerous roads in the world surrounded by similar monsters - some of whom have routines that include the use of indicators, others who seem to own the road and desperately need to gain a 3-metre advantage over you. Your reward is that you get to your doorstep within a relatively short amount of time without a great deal of physical effort. Your habits may be good habits for you or bad habits. I used to have a smoking habit. With numerous cues leading to the routine of rolling (yes I was a "baccy" fan) lighting and smoking a cigarette. A coffee would trigger this routine, as would the end of a meal, or a pint of beer, or taking the dog out. I had way too many triggers for this routine and it came extremely close to killing me. Quitting was a nightmare, but after 3 years I can safely say that the habit has been destroyed. I had a terrific boss when I worked in Saudi Arabia. As anyone walked into his office, he would greet them heartily and ask what solutions they had for him today. When we want to change a habit we face one big problem, they are largely, if not completely, unconscious. That is, we do not consciously know what we are doing and sometimes even why. The problem with habits is that they are unconscious When you want to sustain a change, especially a change in the way you lead yourself or others, one way to ensure this is to make it habitual. Our willpower is better described as "won't power". When we want to change the way we do anything, we need to stop ourselves going into our more normal and habitual routine. And the braking system in the brain is right beside the pre-frontal cortex, the place where we consume most of the brain's energy and hence the "hottest" part. Now the brakes on a car are in the wheels and open to the air to help keep them cool. But our brains braking system is next to the hot engine. And they wear out quickly. That's why most people who try to quit addictive habits like smoking or booze "cold turkey" need incredible amounts of braking power to stop the old routines. And few have it. A better way is to change something in the original habit. Just gonna have to be a different man When we want to break bad habits or implement good habits if the change is going to be sustainable we need to leverage the awesome power of habits and either change the cue or alter the routine or both and either way, we want to be rewarded. Change the cue Change the cue - i.e. do NOT allow the cue to trigger the routine. So smoking quitters stop going to the pub where they always smoke "socially". Or change from coffee to tea in the morning - works for me. Chocoholics avoid the chocolate aisle in the supermarket. Drivers who wish to improve their skills change the position of their seat so that it is deliberately less comfortable. Leaders who want to smile when they walk into the office climb the stairs instead of using the lift. External stimuli can help too: leaders who want to remember to observe what people do well in their job right a message with a whiteboard marker on their bathroom mirror, or on their computer screen background. An app that reminds you to stand up and move on your computer or smartwatch. Another option is to change the routine. Create a new routine - similar to the old way You start by understanding the exact steps of your currently unconscious routine and then choose one thing to change in it. A quick(ish) way to do this is to audio or video record yourself as you go into normal routines. I was coaching one particular senior leader who truly wanted to stop by peoples' desks and greet them instead of heading straight to her office. A small step along the way to building more amicable relationships and understanding her people as well as building trust and respect. When I asked how she normally walked into the office, she was taken aback when I wouldn't accept: "I just walk into the office." So we set up a video camera to record her for the next couple of weeks. After reviewing the video she knew what was happening and could identify one tiny change to make deliberately that would change her routine. She turned left after the office door instead of right. Indeed, you can make subtle changes to your environment, such as moving your desk to face a different angle to disrupt your old routine enough so that you can stop and choose a different way. Just remember to reward yourself for doing so. Remember the reward Rewards are an important part of habits. Whatever routine you have, the way you do things around here. Once something changes it is critical that the new way is similarly or better rewarded. And this is not to incentivise you to do something new, but simply to reward your brain for the extra burden you are placing on it. And make no mistake, changing habits or implementing new ones increases the brain's demand for energy. The existing way of doing things is like a superhighway in your brain. It's quick, straight, wide and easy. Your new way of doing things is clearing a path through the thick jungle. And whilst you are clearing this path, you can see the superhighway right nearby. It would be so much easier and less effortful to take the superhighway. So, for those that stick with it, the rewards need to be there. And the chemical you are after is dopamine. Dopamine, often referred to as the happy chemical, is the hormone that makes you feel happy. It has a huge role to play in motivation and in memory consolidation. And dopamine production is triggered by being rewarded for achieving things. (Money, by the way, is a dreadful reward to use.) If you want people to change the way they work, then reward them with clearly expressed praise and acknowledgement, will work better than a couple of extra bucks in their monthly wage. And if you are doing it for yourself, then reward yourself. After that it's practice, practice, practice. Before long, it's a habit. I shared about this aspect in an earlier podcast on leveraging your talent. Time may change me, but I can't trace time. Finally, if it's safe to do so right now, give yourself a jolly pat on the back from me and say "good job, well done." What for you ask? For passing this on to someone who needs some help to get them self or others to change. Good job, well done. Be blessed John K
Can a breathalyzer be tricked? Should you drink liquor before beer? Does dark liquor lead to a worse morning after? Where is Greg? Find out the answers to these questions (and more) in the SEASON ONE FINALE of Rumor Flies! This week's musical track/guest: Joystick - "I'm like a Chocoholic, but for Booze" Hit us up: www.rumorfliespodcast.com, rumorflies@gmail.com, @rumorflies!
Chocoholics rejoice!! There actually is a right way to love your chocolate, and it’s not just about eating less of it. The key to knowing which is which and why lies inside your mind and brain. Anyone who really loves their chocolate knows that this wonderfully delicious food must contain a raft of psychoactive chemicals because, obviously. It turns out that chocolate’s feel-good effects are a direct result of its impact on your neurophysiology and psychology. Knowing what’s going on “under the hood” can help understand cravings, and make them work for you rather than against you. This Is Your Brain On ChocolateThe cocoa bean contains a wide array of psychoactive properties, each of which nudge your neurons in different ways. Its anadamide stimulates the same cannabinoid brain receptors as marijuana.Chocolate’s theobromine may act synergistically with its caffeine within the brain to create a sense of pleasure.It also contains phenylethylamine, known as the love drug because it is also released naturally when people fall in love or experience intense pleasure. In addition to all these other feel good chemicals, chocolate also contains tryptophan, which can be converted into serotonin. The levels of tryptophan and serotonin are both associated with your emotional state: if they’re low, so are you. Brain PET scans reveal that chocolate consumption light up the pleasure areas of the brain. This is also related to the chocolate-stimulated release of endorphins.This is all very suggestive, but just because chocolate is associated with all these neurochemicals linked to positive mood. But the real question is intensely practical and personal. When you eat chocolate, does your mood actually improve? Are real world measures of anxiety changed, and in what direction? The answer turns out to be yes and no. While that non-answer isn’t interesting, what is very interesting is the fact that chocolate “brings the happy” under specific conditions, but not in others. So once you know what those two conditions are, you can make sure all those upbeat brain chemicals work for you, not against you. The Wrong Way: Chocolate Used As TreatmentTaking chocolate in response to emotions is a bad idea. This is what that looks like. “I had an incredibly awful day, I’m going to console myself with chocolate”, or “I had an incredibly awesome day, I’m going to celebrate with chocolate.”One research group found that emotional eaters who used chocolate to treat their bad mood were actually more likely to have those negative feelings persist than those who didn’t use chocolate in this way. In other words, when used as a treatment for existing anxiety or stress, chocolate made the negative feelings persist even longer. And think about how this condition can very quickly slip out of control. If a person continues this strategy (eating chocolate to fix an emotional state), the mood doesn’t actually improve. This can increase anxiety and/or depression, which increases the chances of self-medicating even more. At that point, you’re sliding down a slippery chocolate slope straight into a bog of emotional awfulness. The Right Way:Chocolate As PreventionOn the other hand, eating 40 grams of high cocoa chocolate (about 8 thumb-size pieces, or 1 ounce) every day for 2 weeks can help lower stress levels. How? Consuming this amount of chocolate for this long is actually associated with a decrease in the stress hormone cortisol that floods your blood, can trigger fatty deposits, adrenal exhaustion, and even muscle wasting. But does the statistical decrease in cortisol actually translate into you feeling less crappy? Less stressed? Less anxious? It’s one thing to measure a hormone in the context of some research study and show that the cortisol level in your blood stream moves up or down. But the real question is whether eating chocolate results in improved feelings in the long term. As the continual bearer of good news, let me just tell you that the answer is a big, chocolaty yes. A 2010 study looked at the impact of cocoa polyphenols on two groups of people over an 8-week period. They gave one group 85% cocoa chocolate and the second group something that tasted just the same (it even had the same number of calories). By the way, if you’re wondering how eating the equivalent of 9 thumb-size pieces of 85% cocoa chocolate daily impacted their weight, there was no weight gain at all after 8 weeks of eating this amount. Zero. Just one more reason to be happy!So what happened? Those eating the 85% cocoa chocolate reported a 35% reduction in fatigue, a 37% reduction in anxiety, and a 45% reduction in depression. By comparison, those who ate the very same product without cocoa’s polyphenols reported slight increases in every one of those measures. So if you’re responding to these stressors by using chocolate to basically self-medicate, your very best case scenario is that you’d just be treating symptoms. At worst, you are making the problem worse. The better solution is to have a little high-cocoa chocolate each and every day. After all, it is good for your heart and mind when you take it slow, make it last, and think about it more as a One-A-Day than a Band-Aid. For more information: Click here to visit Will Clower's website.
Chocoholics around the world will finally get the definitive answer they never knew they were seeking when Mark and Hal personal taste test more than two different types of chocolate to answer, once and for all, which type of chocolate is best. Topics include: - Otters - Blood chocolate - Bertie Bott's Every Flavored Beans - Hershey Haters Wanna come see Mark and Hal live during New York Super Week? They'll be recording in front of a live audience on Sunday, October 11th at 8pm. Click here and scroll to the bottom of the page for tickets!
X-Aspirations Episode 109 The Uncanny X-Men #126, October 1979 "How Sharper Than A Serpent's Tooth...!" Written by Chris Claremont, Pencils by John Byrne, Inks by Terry Austin, Lettered by Tom Orzechowski, Colors by Glynis Wein, Edited by Roger Stern, Editor-In-Chief Jim Shooter Oh, You Mutie Things! In Which We Find That Hunting Naked Men Is One Of The Fifty Shades of Jean Grey, That Madrox Is Only One Step Above A Tennis Ball On A Stick, And That Mutant X May Have One Further Weakness: Love… And A Debilitating Addiction To Prescription Medication. Also, Chocoholic! We Have Just Two Weaknesses… And They Are Both Russian Accents! Check us out at www.x-aspirations.com And send us comments at xteam@x-aspirations.com
X-Aspirations Episode 109 The Uncanny X-Men #126, October 1979 "How Sharper Than A Serpent's Tooth...!" Written by Chris Claremont, Pencils by John Byrne, Inks by Terry Austin, Lettered by Tom Orzechowski, Colors by Glynis Wein, Edited by Roger Stern, Editor-In-Chief Jim Shooter Oh, You Mutie Things! In Which We Find That Hunting Naked Men Is One Of The Fifty Shades of Jean Grey, That Madrox Is Only One Step Above A Tennis Ball On A Stick, And That Mutant X May Have One Further Weakness: Love… And A Debilitating Addiction To Prescription Medication. Also, Chocoholic! We Have Just Two Weaknesses… And They Are Both Russian Accents! Check us out at www.x-aspirations.com And send us comments at xteam@x-aspirations.com
You don't have to eat chocolate, or do you? Tara explains how to beat the sweet cravings!!
This week we have another very special guest mix- Artist, Chocoholic, Fruit & Veg obsessive, Georgie Hopton! We’ve known Georgie […]
January Jones interviews the official spokeswoman for Hershey's Chocolates, Mindy Bianca, and chocolate expert John Schaffenburger with an interview about their companies that any true chocoholic will enjoy! Now you can hear all about Hersey's Chcoclate World in Hersey, Pennsylvania.
“Show about chocolate” – Description by the wordsmith Keegan Guidolin
Visit us at www.paranormalunderground.net to read Paranormal Underground magazine or post in our forum! In this episode of Paranormal Underground Radio, we talk with Loyd Auerbach, director of the Office of Paranormal Investigations. Loyd was appointed to the faculty of Atlantic University of Virginia Beach, VA, in late 2010, where he’s involved in developing online Parapsychology-related courses, as well as teaching an existing Parapsychology course. He was recently elected President of the Forever Family Foundation (for 2013 & 2014), an organization supporting research on Life After Death and the work of spirit mediums in the grieving process, after serving on their Scientific Advisory Board. He is the co-author, with the late renowned psychic Annette Martin, of The Ghost Detectives’ Guide to Haunted San Francisco (Craven Street Books/Linden Publishing, April 1, 2011).He is the author of A PARANORMAL CASEBOOK: Ghost Hunting in the New Millennium (Atriad Press, 2005). His 2004 releases were GHOST HUNTING: How to Investigate the Paranormal and HAUNTINGS & POLTERGEISTS: A Ghost Hunter’s Guide (Ronin Publishing). His first book, ESP, HAUNTINGS AND POLTERGEISTS: A Parapsychologist’s Handbook (1986, Warner Books) was named the “Sacred Text”` on ghosts by NEWSWEEK (in August, 1996). PSYCHIC DREAMING (1991, Warner Books; 1999 Barnes & Noble Books), deals with the current understanding of dreams in general and psychic dreams in particular. His third book, REINCARNATION, CHANNELING AND POSSESSION, was published by Warner Books in April, 1993. MIND OVER MATTER (Kensington Books, 1996) focused on the limits human beings set for themselves and on psychokinesis. In 1999, he released the first video on “The Haunting of the USS Hornet” (a haunted WWII era aircraft carrier in Alameda,CA). REINCARNATION, CHANNELING AND POSSESSION: A Parapsychologist’s Handbook is now available again from Kindle and Nook. Very soon, another book will have him jump genres to Chocolate (just call him the “Chocolate Maven”). Look for Haunted by Chocolate: How to Go from Chocoholic to Chocolate Gourmet in 2013. In 2009, he finished a Professional Chocolatier course and began selling his own unique chocolate products (“Ghost Drops”) in late 2010. Visit www.hauntedbychocolate.com for information about the book, chocolate tasting sessions, and to purchase the chocolates he now produces himself. He serves on the Board of Directors for the Rhine Research Center in Durham, NC, and the Advisory Boards of the Rhine and the Windbridge Institute in Tucson, AZ. Early 2013 has him also teaching online for the Rhine Education Center. Air Date: January 2, 2014 Topic: Parapsychology, Paranormal Investigation, Paranormal Theory, Ghost Hunting Guest: Loyd Auerbach Host: Rick Hale Producer: Cheryl Knight
Chocoholic Christmas Amber Lyn Chocolates Marc Purles President & CEO Topic Xmas & Healthy Chocolates Sugar & Gluten Free 170 Calories 3 Net Carbs Website http://www.AmberLynChocolates.com Meet January http://www.januaryjones.com
A nice, low key, weekend with the boyoncee and good friends.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
ConfectioneryNews.com caught up with Hans Vriens, chief innovation officer with global chocolate supplier Barry Callebaut at the industry trade show Pro Sweets, where he spilled the beans on the future for functional chocolate.
Some stomachs simply cannot get enough of one sweet treat; chocolate. Find out why! Intro theme by Adam Dylewski; Dvorak Polka by Kevin MacLeod (incompetech.com); Creative Commons licensed audio from freesound.iua.upf.edu includes kiss sound by roscoetoon, burp sound by jppi_Stu, male scream by thanvannispen, gurgling stomach sound by nannygrimshaw and brute vocal by Xythe.
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