Podcasts about Chocolate

Support #Millennial!⁠⁠⁠ Visit Patreon.com/millennial to get exclusive bonus episodes, live stream access, and more! Visit our merch store: ⁠⁠https://shop.millennialshow.com⁠⁠ Follow the show in your favorite podcast app and leave us a review! This week we're kicking off The Dumpster Fire Corner, a quick way to discuss the latest news in our messed up world. Trump is back on his Greenland nonsense: floating taking it by force, firing off a letter to Norway's PM about not caring about peace anymore (sir, Norway doesn't hand out the Nobel), and tanking global markets because he will not log off. Public support is in the gutter, allies are understandably nervous, and experts warn that invading Greenland would effectively nuke NATO. Meanwhile, a German study confirms what we've all been saying: 96% of U.S. tariffs are paid by Americans, not foreign exporters, because of course they are. Then we unpack the rise of the “2016 Trend," and why everyone's suddenly sharing photos from ten years ago. Then Pam breaks down what might be the first meme of 2026: not explaining yourself. From a viral TikTok comment about “365 buttons” to the broader rise of vagueposting, we ask whether this is chaotic nonsense, elite gatekeeping, or actually the perfect mantra for the year ahead. And yes, we absolutely speculate on what Tamara did with those buttons. This week's recommendations: Andrew shouts out a Stanley Steamer deep clean, Laura recommends The Pitt on HBO Max, and Pam loves HBO Max's Like Water for Chocolate. And in this week's installment of After Dark:  We're reflecting on 11 years of this show, past oversharing, former partners in old content, aging out of wild anecdotes, and what we'd do differently (or never change). Tune in for some juicy BTS observations about running #Millennial over the years! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Vogue & Amber: A pod in three parts as Vogue's internet tries its hardest to stop us. House move chaos, Amber's about to take on contemporary ballroom, Irish chocolate cravings and a hobby/resolution chat. Plus, Imo drops a bombshell, a new cutlery nightmare, a friendship dilemma, and some good news. Watch us on Youtube! CLICK HERE! or search Vogue & AmberRemember, if you want to get involved you can:Email us at vogueandamberpod@global.com OR find us on socials @voguewilliams, @ambrerosolero @vogueandamberpodListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.

Hard to explain today's episode besides being awesome. SwoleFam turned out for an epic show, discussing microwaves, food, donuts, Ozempic, Mortal Kombat and more! (we also discussed tapestries for a few)Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

It is hard to believe that some people in this world don't like chocolate.  My wife is one of them!  I love chocolate in my pancakes, chocolate in my desserts, and surprise, surprise, chocolate in my coffee.  I wouldn't be disappointed if the forecast for this week was cloudy and a chance of chocolate.  As ridiculous as that sounds, that is what happened in 1948.  It rained chocolate.  Well, kind of.  So take a minute and grab your mocha coffees and let's tap into your sweet tooth on today's episode of the Missing Chapter.Want some Missing Chapter merchandise? Click ⁠⁠HERE⁠⁠!

This week on Fresh from the Field Fridays, we're talking dandelion greens, Cara Cara red navels, and those rare Chocolate Navel oranges — all showing up in stores right now.Dan also breaks down a timely AgLife Media article on California pear growers and the impact of heavy imported pear volume still in the pipeline just as fresh Lake County pears are hitting the market.And we wrap it up with a look at some really cool, nutrient-packed broccoli microgreens.It's all right here on Fresh from the Field Fridays, from the Produce Industry Network, powered by AgLife Media.

Dropped to 13 degrees and no heat, Dorinda's Chocolates are the best! A medium reads Dads futire at Lil' Miss Hot-N-Nerdys house. Dinner out made friends way too close! LOL News updates and full-blown porn on Instagram. Yes, yes, way more.... Mom had direct questions for Dad also...

Tune in to hear the secret of having an intimate relationship with Jesus. -------- Thank you for listening! Your support of Joni and Friends helps make this show possible.     Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org   Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

Neste episódio, Arthur Marchetto e Cecilia Garcia Marcon investigam como as narrativas literárias se relacionam com os pecados católicos. Os dois partem da definição clássica dos sete pecados capitais, traçando uma rota que passa pela estrutura moral da Divina Comédia, de Dante, encosta em Katábasis, de Kuang, e depois indicam um livro que discute sobre cada um dos pecados.Então, aperta o play e conta pra gente: qual seria sua lista de livros para pecados capitais?---Livros citadosFrankenstein, ou O Prometeu Moderno, de Mary ShelleyO retrato de Dorian Gray, de Oscar WildeTetralogia Napolitana, de Elena FerranteO Talentoso Ripley, de Patricia HighsmithViúva de Ferro, de Xiran Jay ZhaoO cobrador, de Rubem FonsecaO Bem Amado, de Dias GomesA morte e a morte de Quincas Berro D'Água, de Jorge AmadoParábola do Filho PródigoUm conto de Natal, de Charles DickensO Hobbit, de J.R.R. TolkienA Fantástica Fábrica de Chocolate, de Roald DahlJoão e MariaLuxúria, de Raven LeilaniO Amante de Lady Chatterley, de D.H. LawrenceO Perfume: história de um assassino, de Patrick Süskind---Links⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apoie o 30:MIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Siga a gente nas redes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Já apoia? Acesse suas recompensas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Confira todos os títulos do clube!

Shame, guilt, and addiction don't have to define your story.In this episode, Donna Marston welcomes Dr. Tom Horvath, a board-certified clinical psychologist, co-founder of SMART Recovery, and pioneer in science-based addiction support. Together, they explore the role of shame and guilt, why recovery is not one-size-fits-all, and how families can support a loved one without losing themselves in the process.Dr. Horvath shares decades of insight on self-empowered recovery, alternatives to the traditional “rock bottom” narrative, and practical tools families can use to create healthier dynamics. This conversation offers hope, clarity, and reassurance for anyone navigating addiction, whether personally or through someone they love.Topics Covered:- The difference between shame and guilt and how each impacts recovery- Why there are many valid pathways to recovery- SMART Recovery vs. 12-step programs- The importance of choice and self-empowerment in healing- How families can support recovery without controlling it- Common myths about addiction and “rock bottom”- Practical ways to communicate with a loved one in treatment- Building a meaningful life beyond addictionAbout the GuestDr. Tom Horvath is a board-certified clinical psychologist, Navy veteran, and internationally recognized expert in addiction recovery. He is the co-founder and former president of SMART Recovery, a science-based, self-empowering recovery network, and the founder of Practical Recovery in San Diego. Dr. Horvath is also the author of Sex, Drugs, Gambling, and Chocolate, a practical workbook for overcoming addictive behaviors.Quotes:“A little guilt can help us change, but too much shame keeps us stuck.”“Recovery works best when people have a choice.”“There isn't one right way to recover, only the way that works for you.”

This week on Fresh from the Field Fridays, we're talking dandelion greens, Cara Cara red navels, and those rare Chocolate Navel oranges — all showing up in stores right now.Dan also breaks down a timely AgLife Media article on California pear growers and the impact of heavy imported pear volume still in the pipeline just as fresh Lake County pears are hitting the market.And we wrap it up with a look at some really cool, nutrient-packed broccoli microgreens.It's all right here on Fresh from the Field Fridays, from the Produce Industry Network, powered by AgLife Media.

Eles pareciam ter uma vida perfeita: Ana, uma imigrante que vinha dando certo nos EUA, e Brian, o “bom partido” — casal de rotina bonita, planos no horizonte e tudo no lugar. Mas, de repente, a casa cai… e o que era sonho vira manchete de jornal.Nesta parte 1, o Cafe Crime e Chocolate explica direitinho que é quem em um dos casos mais falados nos ultimos dois anos nos EUA.Produção: Crimes e Mistérios BrasilNarração: Tatiana DaignaultEdição: Tatiana DaignaultPesquisa e Roteiro: Tatiana Daignault Fotos e fontes sobre o caso você encontra aquiO Café Crime e Chocolate é um podcast brasileiro que conta casos de crimes reais acontecidos no mundo inteiro com pesquisas detalhadas, narrado com respeito e foco nas vítimas.Não esqueça de se inscrever no podcast pela sua plataforma preferida, assim você não perde nenhum episódio. Siga-nos também em nossas redes sociais:Instagram Facebook X AVISO: A escolha dos casos a serem contados não refletem preferência ou crítica por qualquer posição política, religião, grupo étnico, clube, organização, empresa ou indivíduo.

"It's not just the bands, I suppose is what I'm trying to say. It's not just the bands who brought people together. It was all of the people in the background working extremely hard or who had an idea and were kind of brave enough to go through with it." - Amy of Romilda Vane & the Chocolate Cauldrons See the transcript at https://wzrdradiopod.com/ Join the magical Patreon at https://www.patreon.com/WZRDRadioPod

Momentos de confusión que nos llevan a seguir adelante con toda la puesta en escena para no reconocer el errorECDQEMSD podcast episodio 6218 Reina la Confusión Conducen: El Pirata y El Sr. Lagartija https://canaltrans.comHistorias Desintegradas: En las calles y en el gobierno - Cómo llegó el gobierno allí - Confusión al abordaje - Un pedo en el auto - Inspectora municipal - Culpa del GPS - Café intervenido - Chocolate con sal - Letreros de baños - Viendo equipos de audio - Hay que saludar - Plática animada - La computadora - Prueba de vestuario - Fotos cachondas - Error de envío - Grupo de trabajo - Carrilla laboral - Te queda bonito - Cometas, barriletes, papalotes,  pandorgas - Día de la Lógica - Vistiendo mascotas y más...En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!!NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

Welcome to 2026 everythings awful lets go home. Jim spends this week on two constants in life, Taxes and Chocolates. Elton gets very Brigerton with a clumsy phesant, Darren tries to decipher the Foundation TV show through the works of Scatman John and Lee nutritionally regrets showing solidarity with his wifes new diet Then after a brief bit of feedback its on to this weeks film.  Gasp in wonder as we manage to review the Rob Reiner, Stephen King classic Misery, through the many detours into fandom entitlement, stalking, Stranger Things secret episodes, Mass Effect 3 and Bricktop from Snatch... I would suggest that it'd make sense if you listen to it, but alas I can't guarantee that. Media Discussed This Week Plur1bus - Apple TV Begonia - Amazon Prime VOD Shaun of the Dead - iTVX Top Gun Maverick - Channel 4 / 4OD  Foundation - Apple TV No Other Choice - VOD Quarantine - Steam / Xbox  Stranger Things - Netflix Mass Effect 3 - Steam / Xbox / Playstation Misery - Amazon Prime

Let's dive into the final step of our Four Steps to Planning Your Swiss Vacation series. In this episode, we focus on the small details that help your trip feel organized from the moment you arrive. This is where your plans start to feel real, and all the pieces come together in a simple, calm way as you travel to Switzerland.We look at the practical tasks that are easy to overlook when you are busy building your Swiss itinerary. This includes booking popular restaurants, arranging tickets for key attractions, and setting aside time to think through your first day plans. A little preparation here removes so much stress later.You'll hear why it's worth making restaurant reservations and buying tickets in advance for places like the Lindt Home of Chocolate and popular Swiss city tours, especially during busy travel periods. Activities like mountain excursions can depend on the weather, so I share tips on when to book and when to wait. If you're hoping to visit Jungfraujoch, you'll want to have a flexible plan in place.We also talk through the essentials of travel money, including whether or not you should carry some Swiss francs in cash and when to look out for unexpected bank fees. I also cover the best ways to set up mobile connectivity so you're not scrambling to find Wi-Fi on arrival.If you're still building your plans or finalizing the last few things, this episode brings together the most useful Switzerland travel tips to help you feel fully ready. It's the final touch before your bags are packed and your adventure begins.Happy travels,Carolyn

Welcome back, this is part two of our protein mini-series with Dr Jules Strauss. Part two is the no-nonsense version. Less theory, more ‘do this'. Jules and I turn protein into a simple daily system for busy endurance athletes: how to spread it across the day, why breakfast and lunch are where most people miss easy gains, when shakes are actually useful, and what the truth is about that post-session ‘window What we cover What “1.5-2.0 g per kg” looks like in real food Why most people under-do protein at breakfast and over-do it at dinner. A simple way to build meals “Protein first”, then build the meal around it. Make breakfast and lunch count Easy upgrades to porridge, yoghurt bowls, eggs, fish tins, and grab-and-go meals. Meal prep without becoming a full-time chef The “go-to meal” approach and why repetition can be a feature, not a flaw. Supplements and quality Whole foods first, supplements to top up, and why athletes should look for batch-tested options. The post-workout window Useful, but not panic stations. Context matters (session length, depletion, and how soon you train again). Chocolate milk as a recovery option Old-school, practical, and surprisingly effective. Who should be cautious with high protein? Mainly those with existing kidney issues, who should follow medical guidance. Protein and periodisation Carbs get periodised. Protein stays foundational. Five practical takeaways Set your number: know your daily protein target for your body weight and age. Protein at every meal (and snack if needed): stop leaving it all for dinner. Build meals from the protein source first: then add carbs, colour, and flavour around it. Keep it simple: 5-7 repeatable meals beats chaos and good intentions. Prep once, benefit all week: small batch cooking beats daily decision fatigue. Quote to steal “Think about building your meal out from the protein source rather than the carbohydrate source.” J Listener action Pick two high-protein breakfasts you actually enjoy and rotate them for the next 14 days. Do a quick audit: are you getting a meaningful protein hit at breakfast and lunch, or are you relying on dinner to save you? Jules - Protein audio_otter_ai Connect with Dr. Jules Strauss: Website: totalendurancenutrition.com Instagram: @drjulesstrauss_nutritionist   Resources recommended by Jules Beyond muscle hypertrophy. Why dietary protein is important for endurance athletes   Join the SWAT Inner Circle   And if you want structure, accountability, and a tactical plan for staying strong, mobile, and resilient all year round, the SWAT Inner Circle is where you'll find the support to stay Battle Ready for life's adventures. CLICK HERE TO START YOUR MISSION   Connect with me HERE: https://linktr.ee/simonward You can find links for the following channels - Website, Facebook, podcast, Instagram, YouTube   Email: Simon@thetriathloncoach.com Sign up for Simon's weekly newsletter Sign up for Beth's weekly newsletter Download Simon's Free ‘Battle Ready Lifestyle' Infographic — https://simon-ward.kit.com/battlereadylifestyle Join the Unstuck Collective – for Beth's weekly inspiration and coaching insights (not a chat group; replies welcome via DM).

Your brewery has a story to tell; actually, it probably has quite a few of them. Those stories are what hook potential fans and help them and your established followers buy into what makes your brewery unique, but how do you get those stories in front of the people who will connect to them? Maintaining a list of news outlets and reporters to send your press releases about new beers, upcoming events, and other timely news pieces is an important part of your media strategy, but it shouldn't be the only part. Many writers who cover craft beer and the artisan food and beverage world don't necessarily cover these news pieces, but might want to dive into the deeper stories of what your brewery is all about. But how do you identify what those stories are, and how do you build relationships with these writers?In this talk, North American Guild of Beer Writers and British Guild of Beer Writers award-winner David Nilsen will talk about what catches his attention when seeking out stories, how breweries can identify the stories that already exist within their company, and how they can communicate these stories to writers efficiently and effectively.David Nilsen (he/him) is a full-time beer writer and educator living near Dayton, Ohio. He's an Advanced Cicerone© and an award-winning member of the North American Guild of Beer Writers and British Guild of Beer Writers. He hosts the Bean to Barstool podcast, and is the author of the book Pairing Beer & Chocolate. He's the co-founder and editor of Final Gravity, a print zine telling personal, human-centered stories from the world of beer. You can find him online at davidnilsenbeer.com and on Bluesky and Instagram as @davidnilsenbeer.Stay up to date with CBP: http://update.craftbeerprofessionals.org

Why is it now GOOD for you to eat more chocolate?

(00:00) Intro and Mixed Pheno Washing (03:42) Modified Mousse Cultivar Breakdown (09:43) Chocolate, Cheddar and Complex Profiles (13:17) Medicinal Value of Certain Profiles (16:33) JLS' Garden tips (21:23) Thoughts on Chop and Drop JLS Monster is BACK! Today we are discussing some of the flavor profiles that are exhibited in his lines, and how different combinations offer different medicinal benefits. Jeremy describes the chocolate and cheese that defines a lot of his work, and why it's so important to find a good keeper for washing. He also gives his best tips and tricks for home growers, encouraging all of us to remember to keep it clean! Join GrowCast Membership TODAY! The best community in cultivation. Personal 24/7 garden support, Members Only content and discounts, and the Grand Pheno Hunt! www.growcast.com/membership  GrowCast Seed Co KLM DROP IS LIVE! Members get $20 off per pack- this Key Lime Madness Drop is going fast so don't miss it! www.growcast.com/seeds Code GROWCAST15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code GROWCAST15 for 15% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now REFILLABLE FILTERS!

Today, I'm joined by Ben Katz—better known online as Mr. Mass Spec —an academic analytical chemist from UC Irvine whose mission is to uncover what's really in our everyday foods, drinks, and products. Ben reverse engineers everything from Taco Bell meat to Doritos, and sometimes even entire industries, using cutting-edge mass spectrometry. His curiosity and expertise have made him a go-to source for those wanting to know what's hiding behind vague ingredient labels and "natural flavors."   Episode Timestamps: Welcome and podcast introduction ... 00:00:00 What is mass spectrometry? ... 00:05:00 Viral "what's in it?" projects and public interest ... 00:07:27 Synthetic vs. plant-derived nicotine and toxins in plant extracts ... 00:09:53 Food label transparency and loopholes (natural flavors, FEMA, GRAS) ... 00:20:11 Sweeteners & artificial additives: sucralose, stevia, cost motivations ... 00:23:07 Ultra pasteurization of milk and added flavors ... 00:29:48 Chocolate, caffeine content, and labeling challenges ... 00:33:12 Industrial food processes, GMOs, and food security insights ... 00:38:36 Microplastics: occurrence, regulation, and PEG in food ... 00:50:15 Supplements under development for microplastic removal ... 00:58:43 Adulteration in olive oil, maple syrup, and honey ... 01:04:08 Hidden sweeteners, and processed food pitfalls ... 01:10:14 Avoid artificial sweeteners, problematic plastics, and hidden flavors ... 01:14:36   Our Amazing Sponsors: Manukora Honey - rich, creamy Manuka honey packed with powerful bioactives, all in just one heaped teaspoon a day. Go to MANUKORA.com/NAT to save up to 31% plus $25 in free gifts with the Starter Kit.   Magnesium Breakthrough - uses seven absorbable forms of magnesium to support deeper sleep, calmer nerves, and real recovery. Get up to 35% off at bioptimizers.com/bionat with code BIONAT.   Nature's Marvels Bioregulators - provide gentle, organ-specific support — and the Liver Bioregulator is a favorite this season for supporting detox pathways and metabolic flow. Head to profound-health.com and use code NAT15 for 15% off your first order.   Nat's Links:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

What if the secret to better gut health, fighting climate change, and creating incredible flavours was hiding in your kitchen all along? In this episode of The Good Food Podcast, host Samuel Goldsmith sits down with Dr. Johnny Drain, scientist, sustainability innovator, and author of Adventures in Fermentation, to explore the fascinating world of microbes and how they're reshaping our food system. In this episode, you'll discover: • Why fermentation isn't just a trendy food hack, it's been feeding humanity for thousands of years• The surprising everyday foods that are fermented (hint: it's not just kimchi and kombucha)• Simple, science-backed tips to improve your gut health without expensive supplements• How Dr. Drain invented cocoa-free chocolate from food waste to combat deforestation and slavery• The truth about personalised nutrition and why generic gut health advice doesn't work• A wild story involving aged butter, wood ash, and an accidental soap disaster at Noma• Why zombie ants controlled by fungi might hold clues to understanding our own microbiomes From transforming potato peelings into gourmet ingredients to touring the world in a rock band, Dr. Drain's journey from material science PhD to fermentation expert is as unconventional as it is inspiring. Whether you're a fermentation newbie or a seasoned sauerkraut maker, this conversation will change how you think about the food on your plate and the trillions of microbes living inside you. Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week we're unpacking three of the health stories that have been everywhere as January gets underway. We start with why friendship and social connection are now being talked about as a serious health issue, from loneliness in our 30s to the growing evidence that connection supports mental health, reduces inflammation and even influences longevity. We then look at the headlines linking dark chocolate to ageing, breaking down the new research on cocoa compounds and biological age, why it was picked up so widely, and what it does and doesn't mean in real life. As ever, context matters more than hype. Finally, we dive into the nervous system and the vagus nerve, one of the biggest wellness trends heading into 2026. We explain what's actually going on beneath the buzz, why so many people feel overstimulated and wired, and what genuinely helps your nervous system feel calmer and more regulated, without falling for quick fixes. Order your copy of Ella's new book: ⁠⁠⁠Quick Wins: Healthy Cooking for Busy Lives⁠⁠⁠ Pre-order your copy of Rhi's upcoming book: ⁠⁠⁠The Fibre Formula⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Church_and_Chocolate

Industry leaders unpack how climate change, poverty and fractured supply chains collided — and what it will take to fix cocoa for good

Los economistas Gonzalo Bernardos, profesor de economía de la UB, y Javier Díaz-Giménez, profesor de IESE, repasan la actualidad económica: la incautación del petróleo de Venezuela, el crecimiento económico de España en cifras récord, el ataque de la ultraderecha a las pensiones y el encarecimiento de la vivienda, con los precios de los pisos por las nubes.

We're back and Digging into 2026! We are starting off the year with a double length episode, "Duggars Down the Aisle." Those clever folks at TLC got us though, it's the wedding of Priscilla and David Waller. It's so unfortunate that the first episode of the year has so much Pest in it. He turns the smug up to 11. Since he is married already, he feels as though he has some sort of wisdom/judgement to impart. This entire episode felt like a lovefest for David Waller, but stay tuned, next week we will shed light on why. We do get a lot of IBLP "humor" which usually means, second hand embarrassment as well. If you would like to support the work that we do, head on over to www.buymeacoffee.com/diggingupthedug where you can buy us a coffee, if you would just like to support us in a one-off fashion. Or you can support us monthly by becoming a member and then you will get access to our ad-free episodes and bonus content like Pickle episodes, Mildred Mondays, recipes, blog posts and more. We have a lot of fun over there with our community of Pickle People. We have Merp, I mean Merch! over at https://digging-up-the-duggars.dashery.comTake a peek at our episode visuals and Mildred related contact at instagram.com/digginguptheduggarspodAnd of course we have a P.O. Box 5973, Glendale, AZ 85312

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Los temas del "cafecito informativo" de este miércoles 7 de enero de 2026: ¿Está realmente el régimen cubano "a punto de caer"? Los médicos cubanos están acuartelados en Venezuela ante una posible evacuación ‘Fresa y Chocolate' en el Teatro Trail de Miami

Show Highlights: Scott Walker's journey in cocoa at ADM and KSW Global. [04:19] Value creation at origin by shifting cocoa processing to West Africa. [07:50] Why trust is crucial for investing in origin-based processing. [10:53] The story and health philosophy behind Verse Chocolate. [13:28] How end-to-end supply chain insights drive innovation. [20:36] Scaling a chocolate CPG brand without sacrificing quality. [30:03] Can supply chain knowledge serve as a de-risking tool? [35:10] Learn the realities of shifting from commodities to CPG. [39:58] Strategies to create demand and brand traction in CPGs. [44:49] Find Scott Walker on LinkedIn at https://www.linkedin.com/in/scott-walker-00a23511/. To learn more about KSW Global, visit https://kswglobal.com/. Explore Verse Chocolate at https://versechocolate.com/?srsltid=AfmBOorFtAQslhluF2L33T1xDcHu40yNMuagEkBG-j7jF12IVmMokt7S. If you are interested in connecting with Joe, go to LinkedIn: https://www.linkedin.com/in/joemosher/, or schedule a call at www.moshercg.com.

This month on BA Bake Club, hosts Jesse Szewczyk and Shilpa Uskokovic break out their whisks and create a picture perfect pavlova. It has all the top textures of a showstopping bake: It's crunchy, it's chewy, it's decadent and it's boozy. Inspired by Shilpa's childhood favorite, Black Forest gâteau, we dive into the inbox and dig into listener questions. And Shilpa preaches about the virtue of a cracked meringue. “My point is if it cracks, it's okay,” says Shilpa. “That's really what the whipped cream and the toppings are for sure. Just patch it back together.” Watch Shilpa make her fool-proof pavlova on Instagram. 2025 James Beard award-winning cookbook author Nicola Lamb also stops by to help weigh in on what you can do with leftover egg yolks and comes up with some creative suggestions! You can find Nicola on Instagram and her Substack called Kitchen Projects. Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com.  Learn about your ad choices: dovetail.prx.org/ad-choices

Tommy talks about the Giants decision to keep Joe Schoen on as General Manager. He then gets on Rosie for messing up a rejoin and comments on Rosie's offer of chocolate covered oreos to him.

Kipp Lassetter is a former ER physician turned health-tech founder, hotel owner, and gas-station-barbecue legend who now runs RBN, a luxury real estate referral and rewards platform. He's on the show to unpack how he thinks about building and selling businesses, turning "boring" transactions into unforgettable experiences, and why the right real estate agent matters more than any points haul. Susan and Kipp talk about loyalty and rewards.  •    What really connects ER medicine, healthcare IT, hotels, and a gas-station-turned-destination barbecue joint •    Why Kipp bought a "bad" gas station and the mindset he used to turn it into a must-visit moneymaker •    A simple framework for deciding when to hold a business for cash flow versus when to sell and move on •    How RBN quietly taps a standard real estate referral fee and turns it into "guilt-free" reward points for buyers and sellers •    What RBN is learning about keeping rewards meaningful in an era of overcrowded lounges and points inflation •    How AI will supercharge loyalty with hyper-personalized offers and smarter "gamification" of points for both brands and members   *** Our Top Three Takeaways 1. RBN turns real estate transactions into meaningful, high-value rewards. Kipp explains that RBN uses the agent referral fee to give buyers and sellers a massive amount of reward points—often enough for a safari, Japan trip, or other bucket-list travel. The model reframes home buying as a chance to earn "guilt-free" experiential rewards rather than just a stressful financial transaction.  2. A great real estate agent matters more than any number of points. A core philosophy of RBN is that no reward can overcome a bad real estate experience. The company puts significant emphasis on vetting and selecting top-performing agents first; the points are "icing on the cake," not the main event.  3. The future of loyalty is hyper-personalized, AI-driven experiences. Kipp predicts that AI will rapidly transform loyalty programs by tailoring offers to individual members—think curated experiences based on personal interests, bucket-list items, and dynamic point optimization. He also notes the challenge of welcoming new members without making elite status feel unattainable.  Kipp Lassetter on LinkedIn https://www.linkedin.com/in/kipp-lassetter-md-1aa499b/ RBN Rewards https://www.rbnrewards.com/ Other Episodes You May Like:  27: Fast Food Sushi with Lenny Moon https://www.topfloorpodcast.com/episode/27 61: Rainy Day Payoff with Peter Van Dorn https://www.topfloorpodcast.com/episode/61 16: Duke Cookie Face with Nick Shelton https://www.topfloorpodcast.com/episode/16

In our first episode for 2026, we're looking at 9 lessons craft chocolate can learn from craft beer. Most of these, honestly, are lessons craft beer has learned (or, actually, is still learning) the hard way, and craft chocolate businesses and the industry as a whole can learn from beer's mistakes and missteps. I also discuss my stance on the use of AI in craft chocolate.Episode timeline (approximate):1:00 - Introduction2:30 - Main topic4:30 - Industry Code of Conduct11:25 - Diversity, Equity, and Inclusion14:15 - Labor Practices16:45 - Acquisitions (Check out my blog post about big chocolate taking notice of craft chocolate here)21:45 - Prepare for Success23:25 - Collaboration27:30 - What Awards Do and Don't Mean30:10 - Not Your Hobby (You can check out Not Your Hobby Marketing by Julie Rhodes)32:15 - Band Together33:55 - My Stance on Generative AI36:00 - Recent News38:25 - End Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Guittard Chocolate Company is a historic American chocolate maker founded in 1868 by French immigrant Étienne Guittard during the California Gold Rush. What began as a small San Francisco shop quickly grew into a respected confectionery business, and today Guittard stands as the oldest continuously family-owned and operated chocolate company in the United States, now based in Burlingame, California and led by fourth and fifth-generation family members.what we chat about:As CMO, you oversee both marketing and brand development. How do you balance honoring Guittard's long history with innovating to stay relevant in today's chocolate market?Guittard is known for working closely with both professional chefs and home bakers. How does this dual focus influence your marketing strategies and product development?IG guittard.chocolate | guittard.comFind Me:IG + TikTok citrusdiaries.studiocitrusdiaries.com | hello@citrusdiaries.comCreate your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

"Box of Chocolates" with Patch, Matt and Gary Owers.

Importación de vehículos usados se mantendrá vigente hasta noviembre de 2026 Rosca gigante en el Ángel: Brugada parte el pan y le toca pagar los tamalesSuiza congela cuentas de Nicolás MaduroMás información en nuestro podcast

IECM alista consulta de Presupuesto Participativo y elección de Copaco EU reautoriza vuelos sobre el Caribe tras operación en VenezuelaEl frío favorece el pensamiento abstractoMás información en nuestro podcast

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CFE avanza tras sismo en Guerrero, casi 76% ya con luzSin agua este sábado en gran parte de GuadalajaraEn Los Alpes avalanchas dejan muertos y desaparecidosMás información en nuestro Podcast

Your 60-second money minute. Today's topic: Where's The Real Chocolate Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Eat It, Virginia, co-hosts Scott Wise and Robey Martin sit down with Tim Gearhart, founder of Gearharts Fine Chocolates, to explore his 25-year journey in confectionery. Tim shares how his love for food began in Charlottesville, took him through a stint as a Marine Corps cook, and eventually led to opening one of Virginia’s most beloved chocolate shops in 2001. He discusses the artistry behind Gearharts’ signature 16-piece collection, his seasonal creations, and the expansion into a Short Pump chocolate café. Tim also unveils the story behind James River Chocolate Company and Gunny’s Bark, a veteran-inspired product benefiting the Marine Corps Heritage Foundation.See omnystudio.com/listener for privacy information.

Los temas del "cafecito informativo" de este miércoles 31 de diciembre de 2025: 2026 ¿El año que estamos esperando? Arroz y pollo por "fin de año" en Sancti Spíritus Siguen encarcelados 17 artistas cubanos ‘Fresa y Chocolate', en el Teatro Trail de Miami

Follow the CHOCOLATE brick road?!

When your year’s earnings are stolen and you need a quick way to make some cash on the cheap, you invent chocolate chip cookies. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Steven’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [North Texas Gutters Ad] Dave Young: Welcome to the Empire Builders Podcast. Dave Young here, along with Stephen Semple. Gosh, Stephen just keeps coming up with topics that are just so near and dear to my heart, and I think I might know the essence of this. Is it an empire? We’re going to talk about the birth of the chocolate chip cookie. Stephen Semple: Sure, but what’s the empire? There’s a lot sold? Dave Young: There’s a lot of… Boy, if you would have invested in chocolate chip cookies back in the day, think how much you’d have today. I’m guessing this has to do with Toll House- Stephen Semple: Yes. Dave Young: … and the inn… Was it an inn or a woman’s name? Stephen Semple: Yes. Inn. Dave Young: It was an inn. They’ve told the story I think on the bags or something. Anyway, have at it. I’m all in on chocolate chip cookies. Stephen Semple: So it’s the late 1920s and cookies have actually emerged as a business. The National Biscuit Company, Nabisco- Dave Young: 1920s. Stephen Semple: … yeah, has been a top seller for the last 20 years with their Oreo, mainly bought in stores, not made at home. Basically, to really understand the birth, we’ve got to go back to Whitman, Massachusetts, to Ruth Wakefield, who taught Home Ec, and she was also college-educated and she was interested in cooking. Ruth, her husband Ken, quit their job, invest their life savings into converting a 19th-century old home into a restaurant. They want to create a restaurant of their dreams, has these seven tables, doing traditional New England food, even has a kid’s menu with a dessert menu, but by the time they open the doors, it’s 1930. They’ve invested two years in doing this. Dave Young: Oh, no. And? Stephen Semple: And they’re down to their last few dollars. Now, they had picked a location with lots of traffic. They had picked a location that was basically where wealthy people traveled from Boston to Cape Cod and went through this area. They called the restaurant the Toll House. Now, because it was located on an old toll road, it was not the toll building, but it was located on an old toll road. Dave Young: Sure. Stephen Semple: Things started slow, but word got out and it started to get busy and they were known for their desserts, including the simplest. They did this butter pecan cookie that came with ice cream. Soon, customers are requesting the cookie without the ice cream. So they add cookies, they add these cookies as a standalone dessert. It’s 1935. It’s Labor Day. It’s the end of season. They’ve got lots of cash. They’ve done really well, and they are robbed. Dave Young: Oh, no. Stephen Semple: All their money is gone. They’re now at this crisis point because they’re the end of the season- Dave Young: Were they keeping all their money in a cookie jar? Stephen Semple: Perhaps. Basically, it’s the end of the season, they have no money, and they need to make something that is affordable, but it won’t cost much to make so they can create cash. They start with the butter pecan cookie, but then, she has this idea of a chocolate cookie. Dave Young: Yeah, pecans are expensive. Stephen Semple: Right, right. So Ruth says, “Okay, here’s what I’m going to do. I’m going to take a baker’s chocolate bar. I’m going to cut it up and add it to this cookie.” That was the idea. Now, they’re made out of baker’s chocolate, which is unsweetened, and it didn’t work out so well, and so they then started taking a Nestle semi-sweet bar and they took basically an ice pick to that and chip it away and let small pieces into it, which then created this sweetness without it being overly sweet. Dave Young: Yeah, because you’ve got the sweetness of the sugar and the dough and all of that working for you, too. Stephen Semple: Yeah, and they called them chocolate crunch cookies. Dave Young: Chocolate crunch cookies. Stephen Semple: Because remember it was the pecan. They were still a pecan with the chocolate chips. Dave Young: Oh, okay. Stephen Semple: And people started asking for the recipe. In fact, Boston Globe newspaper published the recipe and the recipe went crazy. Now- Dave Young: Sure. Stephen Semple: … enter Edouard Muller, who’s the Nestle CEO, and he’s in the US office. Sales are down 60% because war breaks out in Europe, not down in the US, but he wants to break into the US market because the US market is small for them at that point. He sees this sales spike in the Northeast. He’s like, “There’s this 500% increase in sales around Whitman, Massachusetts area.” Dave Young: Of Nestle chocolate. Stephen Semple: Right. He’s like, “What’s going on with that?” So he approaches them about buying the rights for the recipe. Dave Young: Okay. Didn’t know you could do that, but sure. Stephen Semple: Well, and in many ways, one could argue it was published by the newspaper, so it was in public domain, but he approaches them and he says, “Look, I want the rights to this recipe.” They pay her a dollar for it, plus hire her as a consultant, publish the recipe on the package and share the name of the restaurant so it also promotes the restaurant. That’s the deal they cut. Dave Young: Toll House. Yeah. Okay. Stephen Semple: Nestle changes how their bar is made, making it easier to cut up, and they rebrand and sales drop. Dave Young: Sales dropped? Stephen Semple: Yeah. Because what they find is the texture’s all wrong, people can’t break it along the lines of the bar and all this other stuff. So they have this crazy idea: why not just sell the broken pieces? Dave Young: Sure. Stephen Semple: And they start off calling them Nestle Toll House Morsels. Dave Young: Yeah, brilliant. Stephen Semple: The other thing he does is he gets it out of the candy aisle and puts it in the baking aisle. Because that was the other problem is it was sitting in the candy aisle. Dave Young: It’s where it belongs. Yeah. Stephen Semple: Put it in the baking aisle. Sales soar. Now remember the story of Ruth chipping off the chocolate? So why’d they call them morsels? People, because they knew the story, were calling them chips. Dave Young: Chips. Chocolate chips. Stephen Semple: Right. Now global sales in Nestle in 1945 rise 125% to 225 million, which would be about four billion today. During the war, they advertise, “Bake for your soldiers overseas,” and offer this as a recipe. Now, following World War II, we come into the convenience age and we have the new Nestle CEO, Carl Abegg, who does pre-made cookie doughs, and he launches those in 1955. And here’s the thing. When we talked about this as being the birth of the chocolate chip cookie, up until 1950, the bestselling cookie was Oreo. Dave Young: Really? Okay. Stephen Semple: Yeah. 1955, Oreo is no longer the favorite cookie that has been for decades, is now the chocolate chip cookie. Dave Young: In a package like Chips Ahoy or something? Stephen Semple: Yeah. Well, just like chocolate chip… Yeah, just basically that ends up becoming the category. Dave Young: But you couldn’t make Oreos. Stephen Semple: Well, that’s true. That’s true. But the point is, it starts to shift. Now Nabisco starts to also want to enter the race with something new. Lee Bickmore wants to get into this game, but now not with a prepackaged chocolate chip cookie. The problem was, how do you make something shelf-stable, can’t use eggs and butter, they are hard and not chewy but they still taste good, they’re crispy rather than chewy? He does this test market with children and parents, and they also remove the nuts from the original recipe. So now what they’ve got is they’ve got this hard, crispy cookie with no nuts in it, and they decide to package that up. Well, what’s a great fun name to put on it? Chips Ahoy. Dave Young: Chips Ahoy. Yeah. Stephen Semple: Right? Fun way to emphasize a large number of chocolate chips. Dave Young: And it’s all chips. Yeah. Stephen Semple: Yeah. They advertise on kids’ shows and magazines. They have a cookie man as the character, and they advertise there’s 16 chips in it. Dave Young: So kids are breaking them apart, counting them. Stephen Semple: Yeah. That was Nabisco entering the race, and then basically Nestle does these attack ads saying the real Toll House cookie needs to be baked at home, and so this whole chocolate chip cookie war happens. But the part I wanted to talk about on this was what I thought was really interesting was the evolution of this idea of a chocolate chip. Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: What I thought was really interesting was the evolution of this idea of a chocolate chip. It came from this person having this restaurant, making the desserts, hit this point where, holy smokes, we’ve got to come up with something that is small-priced, that we can easily make, that we can create some cash, and she just decides, “Well, I’m just going to hack some stuff off of this bar of chocolate.” Advertises the recipe, it gets no one. And the smart part, we’ve got to give Nestle… It would be one thing to say this is all a creation of Ruth Wakefield, we have to give Nestle some credit here. They noticed a sales increase in a particular market where they were doing nothing different and they went, “Hmm, we should investigate this.” They discovered this idea about the recipe and they approached her. And then, when they did the sales of it and it didn’t work, they recognized, “Maybe we need to do something different.” Look, it’d be easy for a lot of businesses to go, “Well, that’s just a Massachusetts thing,” and dismiss it rather than going, “Okay, let’s actually do it in chips and let’s actually get it into the baking aisle rather than the candy aisle.” So to me, there’s two stories here. There’s Ruth Whitmore’s story in terms of the crating of this chocolate chip and the recipe, but there’s also the story of Nestle who did not give up on the idea and figured a few things out that really brought it into the mainstream. Dave Young: Yeah. If you can’t sell your product on its own, figure out what people are using it for and help with that, help people make more of that. Stephen Semple: Yes. Edouard Muller deserves some of the credit on this as well, as well as Ruth. Dave Young: Yeah. I think it’s interesting that Nestle always called them, they still call them morsels. Stephen Semple: They do. Dave Young: I had a dog once that ate a bag of chocolate chips, and that’s what we always called them was chocolate chips. Stephen Semple: Correct. Dave Young: Nobody in the home ever calls them morsels. Stephen Semple: And I think on the packaging, aren’t they chocolate chip morsels or something? Dave Young: No, they’re morsels. Stephen Semple: Oh, they still are morsels. Dave Young: I still looked it up, they’re Nestle Semi-Sweet Chocolate Morsels. We could dive into the nuance of that, but it’s almost like Kleenex, right? Maybe they didn’t want chocolate chip. Maybe they wanted chocolate chip to just remain as the generic- Stephen Semple: Maybe. Dave Young: … name for these little pieces of chocolate, and the morsels, they wanted to keep that identity. I don’t know. I don’t know, but it’s interesting. I just quickly Googled, and Nestle has the recipe on and the story on their website and they- Stephen Semple: They do. Dave Young: … show the ingredients as a bag of chocolate chip morsels. Stephen Semple: They still honor that story, yeah. Dave Young: Yeah, it’s amazing. By the way, the dog turned out okay. Stephen Semple: That’s good. Dave Young: It was a little dachshund. By the way, you’re not supposed to give chocolate to dogs. My kids were eating a bowl of chocolate chips and left it on the floor. Stephen Semple: Oh, dear. Dave Young: This poor little dachshund ate them and it wasn’t pretty for a while. Stephen Semple: What was the dachshund’s name, Dave? Can you remember? Dave Young: Oh, gosh, that was… Stephen Semple: Chip? Dave Young: No, I think it was Dixie maybe. We should’ve called her Chip. It happened on a cold night during a blizzard and we ended up having to get the veterinarian out of his house. He went down and met us and gave her a sedative because she was just shaking like a leaf on a tree. Stephen Semple: Yeah? Wow. Dave Young: I won’t tell you why we had to put her in the bathtub. Stephen Semple: No, we don’t need that. Dave Young: The chocolate was- Stephen Semple: We don’t need that part of the story. Dave Young: … rocketing out the other end of the dog. Where were we? Chocolate chip cookie. Stephen Semple: What’s interesting here is it would be easy to sit there and say Ruth didn’t get a great deal on this because it led to this massive product for Nestle at the same time. It’s one of those ones that’s hard to say because what I wasn’t able to find out is what the consulting agreement looked like in terms of how much was she being paid on that, because who knows, that might’ve been a lot of money. Again, it’s one of those ones, I thought it was interesting because so many companies today… One of the biggest challenges that I have with finding these stories is so many companies today have given up telling the origin story, like how did this idea come to be? One of the things that’s interesting is, now it might be a legal obligation, but one of the things that’s interesting is Nestle’s still telling the story of the origin of this idea of the morsels, that it came from this person and this place. I actually think they need to lean into it more, but companies are not telling, they’re not telling these early stories. They’re very, very hard to find. What we know is people connect with those stories. They’re interesting, right? “Oh, this thing happened.” And don’t tell it in a phony way, tell it in an authentic way. So I commend Nestle for still telling that story and honoring that story and having that original recipe, and I think war companies need to be telling that story, and it can be the origin of a business, can also be the origin of a product. Dave Young: Well, here’s what we know about story. In terms of memory in humans, a well-told story becomes autobiographical vicarious memory. So when I hear the story of the Toll House cookie recipe and the struggles of owning a restaurant on a busy road and the Depression, and then you finally invent this cookie that people end up loving, the little part of me experiences that story. Stephen Semple: Right. Dave Young: Right? Stephen Semple: Yeah. Dave Young: And when I bite into one of those cookies, if I might remember that story and go, “Oh, this is the cookie that those people along that toll road were eating back in 1935.” Businesses think that all I need to do is tell you how the cookie tastes and what it’s made of, and you’ll be great with that, but no. The story seals it in my memory. It literally becomes part of my memory because it was told to me in story form. And that’s a powerful, powerful lesson. Even if you’re a plumber or veterinarian, we want to know your origin story. If you’re a veterinarian, there’s no way you became a veterinarian because you hated pets. Stephen Semple: Yes. Dave Young: Right? You fell in love with the idea of helping animals at some point in your life. I want to know that story, right? Stephen Semple: Look, I’m going to put a plug in right now. Go over to usingstoriestosell.com, sign up for a 90-minute starter session, and we’ll help you tell that story. We’ll help you figure it out. You’ll walk out at that 90 minutes for the first draft of what we call your origin story. There’s a little bit of homework and whatnot you have to do, but go over to Using Stories to Sell and we’ll help with that story. Again, one of the things I found is interesting is Nestle still telling that story, and so many companies have moved on from telling it. Look, I think they could tell it better. I think they could tell it with more emotion. I commend them for doing it. Look, Budweiser does that in an interesting way every time you see the Budweiser wagon with the draft horses pulling- Dave Young: Yeah, with the Clydesdales. Stephen Semple: With the Clydesdales. That’s a way of saying,” “Hey, we’ve been around as a company for a long, long time,” in this really simple manner of using that. It’s brilliant, and people connect with it. Dave Young: Yeah. We love it. We love story. Stephen Semple: Yeah. Dave Young: It’s basically our operating system. Stephen Semple: It really is. It really is. Dave Young: It is. Well, thank you for the story of Toll House. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: I feel like I don’t need a cookie because I’ve been watching my calorie intake. It’s working. Stephen Semple: There you go. Dave Young: I’m not going to have a cookie, but I’m going to think about a cookie. Stephen Semple: Well, and Dave, you’re doing really well. Dave shared at the beginning of this about how you’re fitting into some clothes that you’ve… Look, anytime we fit into some old clothes that we haven’t worn in a long time, that’s a good damn day. Dave Young: I agree. This is a pullover that I got at Whistler up in Canada almost 20 years ago. 2006 is when I was up there. It looks brand new. I could sell it as vintage. Probably should. Stephen Semple: There you go. You’re looking good, Dave. Dave Young: Thanks, Stephen. Thank you for another exciting episode of The Empire Builders. We’ll talk to you next time. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. If you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Episode 170.2: Old Christmas Songs, Moose Knuckles, Gifts for Grown Kids, Cashless Business, Porn Puzzles, Tchotchkes, Christmas Movies, Woodford Reserve Chocolate Whisper Redux

Shiur given by Rabbi Bezalel Rudinsky on Dvar Halacha Birchas Hapairos. Shiur recorded in Yeshivas Ohr Reuven, Monsey, NY.

Henry_Has_To_Replace_A_Box_Of_Chocolate

Shiur given by Rabbi Bezalel Rudinsky on Dvar Halacha Birchas Hapairos. Shiur recorded in Yeshivas Ohr Reuven, Monsey, NY.

This episode covers: • Trump Drug Pricing Deals and Access to Longevity Medications New drug-pricing agreements announced under President Donald Trump aim to lower the cost of high-priced prescription drugs through negotiated rebates and pricing pressure on major pharmaceutical companies. Early reporting suggests these changes could affect cardiometabolic and longevity-relevant medications, including GLP-1 diabetes and obesity drugs. Dave explains why the real question is not headline savings, but whether lower prices actually reach patients at the pharmacy counter. He breaks down how affordability shapes real-world access, adherence, and long-term prevention strategies, and why policy decisions can matter more than new mechanisms when it comes to sustainable longevity care. Source: https://longevity.technology/news/trump-sets-new-drug-pricing-deals-with-big-pharma/ • 5:2 Intermittent Fasting Outperforms Daily Dieting on Metabolic Health A controlled study compared three popular strategies in people with obesity and type 2 diabetes: 5:2 intermittent fasting, time-restricted eating, and continuous daily calorie restriction. All approaches improved weight and HbA1c, but the 5:2 protocol produced larger reductions in fasting glucose, triglycerides, and insulin resistance. Dave explains why periodic restriction can outperform constant dieting, how to structure fasting days without tanking performance, and how to pair intermittent fasting with CGM data and training schedules for better metabolic flexibility and long-term health. Source: https://www.sciencedaily.com/releases/2025/07/250715043351.htm Full paper: https://www.nature.com/articles/s41598-025-32673-9 • Cocoa's Theobromine Linked to Slower Epigenetic Aging New research highlighted by Aging-US suggests that theobromine, a bioactive compound found in cocoa, is associated with epigenetic markers of slower biological aging. Dave breaks down what epigenetic aging clocks actually measure, why this finding adds credibility to cocoa's cardiometabolic benefits, and why most chocolate products cancel out the upside with sugar and ultra-processing. He explains how to think about food-derived bioactives without turning them into hype-driven anti-aging shortcuts. Source: https://www.aging-us.com/news-room/theobromine-from-cocoa-linked-to-slower-biological-aging • Organ-Specific Biological Age Clocks Predict Disease Risk More Accurately A large Nature study built biological aging clocks for individual organs using blood-based proteomics, showing that organ-specific aging predicts disease and mortality better than a single “bio age” number. Dave explains why you can be biologically young overall but still have an aging brain, arteries, or kidneys, and how this reframes longevity from generic anti-aging to targeted organ protection. He explores how sleep, blood pressure, glucose control, and exercise map differently to different organs, and why precision aging metrics are the future of prevention. Source: https://www.nature.com/articles/s43587-025-01016-8 • Copper Peptides and the Rise of Skin Longevity Copper peptides like GHK-Cu are moving from niche skincare into serious longevity conversations. Human data show strong effects on collagen synthesis, barrier repair, and wound healing, in some cases outperforming traditional retinoids. Dave explains why skin is not just cosmetic but a key immune and environmental interface, how copper peptides fit into repair-focused protocols, and why cycling repair and stress mirrors smarter approaches to training and recovery across the body. Source: https://www.vogue.com/article/copper-peptides Auro Wellness Copper Peptide with Discount (click on skincare and scroll to Copper Peptide): https://aurowellness.com/pages/dave All source links provided for direct access to the original research and reporting. This episode is designed for biohackers, longevity seekers, and high-performance listeners who want practical strategies grounded in real science and real-world constraints. Dave Asprey translates emerging research, policy shifts, and clinical data into actionable upgrades for metabolism, fasting, biological age tracking, skin health, and long-term prevention. New episodes every Tuesday, Thursday, Friday, and Sunday. Keywords: Trump drug pricing deals, prescription drug affordability, GLP-1 access, cardiometabolic medications, longevity policy, intermittent fasting 5:2, intermittent energy restriction, time restricted eating study, insulin sensitivity improvement, metabolic flexibility fasting, theobromine cocoa aging, epigenetic aging markers, biological age clocks, organ specific aging, proteomics longevity research, brain age dementia risk, vascular aging, copper peptides GHK-Cu, skin longevity protocols, collagen synthesis skincare, evidence-based biohacking news, longevity science updates Thank you to our sponsors! - HeartMath | Go to https://www.heartmath.com/dave to save 15% off. -Generation Lab | Go to http://generationlab.com/, use code Dave20 for $20 off, and see what your body's really doing behind the surface. Resources: • Subscribe to my weekly newsletter: https://substack.daveasprey.com/welcome • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 - Trailer0:19 - Story 1: Trump's Drug Price Deals 2:33 - Story 2: Fasting Reality Check 4:35 - Story 3: Chocolate and Biological Age 6:11 - Substack Update7:30 - Story 4: Organ-Specific Aging 9:05 - Story 5: Copper Peptides for Skin 11:02 - Weekly Wrap-Up See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the most part, going to church is a pretty chill experience. And most definitely not high up on the list of places you'd expect to get kicked in the face by a camel. Let's talk about that, having a serious conversation with someone while wearing a wildly inappropriate shirt, barfing up chunks of ham onto a dong you're blowing, doing your best Elvis impersonation in the back of an ambulance, and more on today's episode of Can You Don't?!*** Wanna become part of The Gaggle and access all the extra content on the end of each episode PLUS tons more?! Our Patreon page is LIVE! This is the biggest way you can support the show. It would mean the world to us: http://www.patreon.com/canyoudontpodcast ***New Episodes every Wednesday at 12pm PSTWatch on Youtube: https://youtu.be/h4cnX9_8VUASend in segment content: heyguys@canyoudontpodcast.comMerch: http://canyoudontpodcast.comMerch Inquires: store@canyoudontpodcast.comFB: http://facebook.com/canyoudontpodcastIG: http://instagram.com/canyoudontpodcastYouTube Channel: https://bit.ly/3wyt5rtOfficial Website: http://canyoudontpodcast.comCustom Music Beds by Zach CohenFan Mail:Can You Don't?PO Box 1062Coeur d'Alene, ID 83816Hugs and tugs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.