Podcasts about crockpot

Chris Peterson is the CEO of Newell Brands, a Fortune 500 consumer products company comprised of global brands including Sharpie, Rubbermaid, and Crock-Pot. Chris joins Adam to share his journey and his best lessons and advice. Chris and Adam discuss a wide range of topics: leadership, career success, strategy, time management and balance, tackling a turnaround, communication, hiring, innovation, and more.

St. Louis woke up to a hazardous-material fire, a mysterious chemical cloud drifting through the Metro East, and instructions to shelter in place during weather hot enough to turn your house into a Crock-Pot. Naturally, The Rizzuto Show responds exactly like any responsible funny podcast would: by immediately wondering what happens when the chemical cloud meets rain, debating whether air conditioning is trying to kill us, and preparing to attend an afternoon Cardinals game in a heat index hovering somewhere around “surface of the sun.”Great planning, everybody.The crew is headed to the baseball game, which means it's time to discuss shorts, questionable Cardinals outfits, polyester in extreme humidity, and several anatomical consequences of excessive heat that probably weren't included in the National Weather Service advisory. Moon offers “cool moss” as a survival mantra, Rafe considers wearing an outfit that could become a public-decency incident in the right breeze, and Rizzuto realizes that choosing an August day game may have been a tactical error.But who cares about heat when GRAVITY ITSELF IS ABOUT TO DISAPPEAR?Yes, the calendar reminder has finally arrived. According to an internet prophecy the show has been lovingly babysitting for months, gravity is supposed to vanish at 8:33 a.m. for several seconds. So the gang does what this funny podcast does best: takes something completely ridiculous and gives it significantly more analysis than it deserves. Do we float? Should everyone jump? What happens when gravity comes back? Should Lern abandon the show to protect her cats? And most importantly, why did Rizzuto bring rope?Throw in an eclipse, a meteor shower, Lionsgate manifestation talk and a massive Powerball jackpot, and this is shaping up to be a perfectly normal Wednesday.Then we arrive at the Great Hole-in-One Heist.The crew dives into the viral St. Louis-area golf scandal involving a player who admitted to fabricating a hole-in-one during a tournament with thousands of dollars at stake. There's security footage, a suspicious trip ahead of the group, a ball mysteriously sitting in the cup and an apology that helped turn a local golf disaster into national entertainment. But while everyone else is debating golf ethics, The Rizzuto Show focuses on the question nobody else apparently had the courage to ask:IS GRANDMA OKAY?!From there, the crew debates cheating, hole-in-one etiquette, whether you'd expose your spouse for pulling the same stunt, and whether $9,000 is enough money to permanently become “the golf liar” at every family gathering.And because apparently we're conducting an ethics seminar now, the conversation moves from golf cheating to cashier mistakes. If a store forgets to charge you for something, do you go back? Is keeping it stealing? Is karma waiting around the corner with a bus? Suddenly our funny podcast has become a philosophy class taught by people preparing to sit outside at a baseball stadium during a heat advisory.Chemical clouds. Gravity conspiracies. Lottery dreams. Golf fraud. Accidental shoplifting. Cardinals baseball.Another completely reasonable morning with The Rizzuto Show.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Peaceful Parenting Podcast, Jennifer Anderson, registered dietitian and founder of Kids Eat in Color, shares how parents can help kids develop a healthy relationship with food and their bodies—without shame, restriction, or diet culture. Plus, practical tips for school lunches and making family meals easier and more affordable.Know someone who might appreciate this episode? Share it with them!And if you love the podcast, FREE ways to help us out:1- Rate and review the podcast in your podcast player app2- “Like” this post by tapping the heart icon ♥️3- Share this with a friend. THANK YOU!You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.We talk about:03:00 What does a healthy relationship with food and our bodies look like?05:00 Protecting kids from body image and weight concerns07:00 Boys, body image, and the pressure to look “ripped”09:00 Talking to kids who are worried about being in a bigger body12:00 Helping kids develop a healthy relationship with food14:00 Treats, limits, and avoiding shame or moralizing around food21:00 Can kids really regulate how much they eat?24:00 Neurodivergence, interoception, and mindful eating30:00 Emotional eating, comfort, and food as connection32:00 Simple strategies for packing school lunches37:00 Feeding a family when time, money, and energy are limited39:00 Why simple dinners are good enough42:00 Jennifer's book and pre-order bonuses44:00 The parenting advice Jennifer wishes she'd known earlierResources mentioned in this episode:* Jennifer's Book Feed Them Well: A Guide to Raising Healthy, Confident Eaters* Search “Kids Eat in Color” to find Jennifer on all social media platformsConnect with Sarah Rosensweet:* Instagram* Facebook Group* YouTube* Website* Join us on Substack* Newsletter* Book a short consult or coaching session callxx Sarah and CoreyYour peaceful parenting team- click here for a free short consult or a coaching sessionVisit our website for free resources, podcast, coaching, membership and more!>> Please support us!!! Please consider becoming a supporter to help support our free content, including The Peaceful Parenting Podcast, our free parenting support Facebook group, and our weekly parenting emails, “Weekend Reflections” and “Weekend Support” - plus our Flourish With Your Complex Child Summit (coming back in the fall for the 3rd year!) All of this free support for you takes a lot of time and energy from me and my team. If it has been helpful or meaningful for you, your support would help us to continue to provide support for free, for you and for others.In addition to knowing you are supporting our mission to support parents and children, you get the podcast ad free and access to a monthly ‘ask me anything' session.Sarah: Hey everyone. Welcome back to another episode of the Peaceful Parenting Podcast. Today's guest is Jennifer Anderson, nutritionist and founder of Kids Eat in Color. Jennifer has a new book coming out all about helping kids develop a good relationship with food and with their bodies. That's what we're talking about in today's episode.Along the way, we also touched on some great tips for packing school lunches and making meals easier and more affordable. There's so much conflicting information out there about feeding kids, and with their physical and mental health at risk, knowing what to do can be very stressful for parents. I love Jennifer's common-sense and relaxed approach to eating and feeding, and I hope you do as well.If you like this episode, please share it with a friend so more parents can learn about peaceful parenting. If you're a fan of the podcast, you can help us out not only by sharing it, but by leaving a review and a five-star rating in your podcast player app. While you're there, don't forget to follow the show so you don't miss an episode. If you'd like to support us even more, you can become a supporter on Substack to help us offset the cost of making the show. We'll put a link in the show notes.Okay, let's meet Jennifer.Hey, Jennifer. Welcome back to the podcast. This is your second time with us.Jennifer: Thank you so much for having me.Sarah: Yeah, I'm so excited. You have a new book coming out, so maybe you could introduce yourself and then tell us about your new book, which is available for pre-order and coming out in September. We will link to that in the show notes, but tell us a little bit about who you are and about your new book.Jennifer: Sure. I'm a registered dietitian. I have two kids who have not been easy to feed, and I'm the founder of Kids Eat in Color and the CEO of Better Bites. I'm so excited to have this book coming out. It's called Feed Them Well: A Guide to Raising Healthy, Confident Eaters for Life. I just cannot wait for parents to have this resource.Sarah: Amazing. You were telling me before we started that the focus of your book is having kids have a healthy relationship not only with food, but with their bodies. Maybe we could start out by talking about—obviously, this could be a very long conversation—but some of the top things you've found that are really helpful, sort of dos and don'ts, in terms of having kids have that healthy relationship with food.And also, what do you mean when you talk about a healthy relationship with their bodies? Maybe that's a two-part question.Jennifer: Yeah. I love that you framed it as a two-part question, because it is kind of a two-part question, but I feel like that's only because in English we don't have a way to describe the fact that these things are deeply connected in us.When I think about a healthy relationship with food, I want to make sure kids know how to take care of their bodies. They know what a balanced diet looks like. They're able to enjoy food, whatever kind of food it is. And also, we want kids to be able to really appreciate and live in their bodies, experience life through their bodies, and not have this deep what's called internalized weight bias, where thin is the ideal. Thin is what everybody is shooting for. You should either be worried about how thin you are or trying to get thinner. That is a soul-sucking way of living when we're so focused on weight and diet culture.So we want to give kids another option. We want to give kids the ability to really appreciate their bodies, and yet we also want to do so in a way that they're still able to care about the health of their bodies in a way that's healthy, as opposed to just diet culture.What I call this is embodied independence, where kids are independent. They know all the things they need to do, and they're also embodied. They're living in and experiencing their bodies.When we think about what we want to do and what we want to not do, we want to model what we want kids to do, ideally, and this is in every single area of parenting, including eating. That's where the independence comes from. We're modeling, and we're also providing the boundaries and opportunities for them.I always tell parents, “You are in charge of your restaurant at home. You're the head chef. You're going to set when your restaurant hours are, you're going to set what's on the menu, you're going to set all these things.” As you're doing that, you are teaching your child what is part of a healthy lifestyle.On the other side, we're thinking about their relationship with their body. We want to minimize internalized weight bias, and that means we're not discussing body sizes or body shapes. We're not weighing ourselves in front of our kids. One of the most powerful things you can do as a parent is to not discuss your body size or shape and not discuss any weight-loss attempts at any point, if that's something you ever engage in. Those two things are huge risk factors for disordered eating and eating disorders. If we could just not do that, that would actually be huge.Sarah: I feel like that's actually a real gift my mother gave me. She never talked about her weight or diets or her body, really, at all. And I feel like I'm one of the few people I know who—I'll say at least until perimenopause recently—had no body-image issues for my whole adult life. I think that really did stem from being raised without that being a thing that people were talking about.Jennifer: Yeah, absolutely. It was discussed in the groups that I grew up in. At the same time, my parents were like, “No, you are not allowed to look at beauty magazines or teen magazines.” I don't remember really pushing back on that as a teenager, but now I am so grateful because, whether it's social media now or teen magazines or so many other things, so many of them are focused on body image: how thin you are, how to get thin, how to stay thin, all this stuff. And that stuff is just toxic.Sarah: Yeah, and it used to just be for girls, right? And now boys are—I have so many clients who've said their son wants a six-pack, and they're eight or nine years old and won't take off their shirt to go swimming.Jennifer: My kids are right now into parkour, and it's interesting to watch because we've been very careful about what we've said about them. They've recently started talking about six-packs and strong cores and all that because, in reality, my son is like, “I need a stronger core because that will help me flip better.” And he's 100% right that his core strength is going to determine his success in this sport in a lot of ways.At the same time, getting ripped is not the phrasing that I would really prefer because so much of that is focused on image, right? And yet this is what they're hearing. My kids are 11 and 13, but it really started last year, when they were 10 and 12, where they're just kind of being exposed to these ideas of fitness.So when we think about kids understanding this, yeah, we have to have them understand their physical fitness, and then we also have to help them understand that it's not about looks. It is about how we feel. It's about what we can do. It's about how we can serve people. It's about so much more than just how we look.So as I think about my kids getting ready to do these things and doing these things, I'm going to continue to focus on, “This will help you flip,” not, “This will help you look ripped.”Sarah: Talk a little bit more about some of the dos and don'ts about the healthy relationship. We've sort of focused on our bodies. Actually, you know what? Before you do, I want to ask you about something else first, so we'll stay on that for another second.If you have a child who is in a bigger body and they're concerned to obsessed about being in a bigger body and feeling like that's, quote, “bad,” how do you talk to them about that?Jennifer: So I think the first thing is—and I have a framework in the book that, even though it's kind of cheesy, I call the LOVE framework—we want to listen. We really want to listen, and then we want to validate. Because if a kid is coming to us and saying, “I'm fat. I want to lose weight,” one, we don't really know what they mean by that. We don't know where that came from. Are they being teased? Did they hear something? Are their friends all trying to lose weight? We have to listen and understand.And then we have to say, “Yeah, you feel like you want to lose weight. You're feeling bad right now. You're telling me that your body is rounder than your friends'.” As we validate, we want to use neutral, factual language. If they're describing their body in negative terms, we don't want to say, “Oh no, you're wrong,” because that's not right, and it's also not bad to be in a bigger body. And so if we're like, “Oh, no, no, no, you're not fat,” that's not helpful because we're just invalidating their whole experience, and we're also reinforcing the idea that fat is bad.Instead, we want to be like, “Oh yeah, you're right. I've noticed that in our family, we all have softer tummies. We all have rounder tummies.” When we're using basic descriptive language that's not negative, we help them reinterpret their body in a way that is more neutral, where we can then eventually move away from this judgment of body size and shape to an acceptance of body size and shape, where that's just not part of what we're talking about. It's just like, “Oh, it's neutral. This is just a body,” and let's move on to something more interesting.And then, after we've listened and validated, we really want to see if there's something that we need to take action on. We're saying, “Okay, do I need to help my child learn coping skills for being bullied? Do I need to talk to the school? Do I need to talk to their friend's parents? What is my role now in figuring out what needs to happen? Is my child showing signs of having disordered eating? Have they put themselves on a diet?”Those are the sorts of things where you want to take it seriously. If they're restricting themselves from different foods or they're doing things to try to change the size of their body, then is the time to involve a professional. Whether it's a counselor, an eating disorder therapist, their doctor, whoever it is, that is the time. I know it's hard when we think, “Oh my gosh, my kid potentially has disordered eating or an eating disorder.” That can fill parents with a lot of guilt and fear and shame and all that sort of thing. Don't let that stop you from getting your child help as soon as possible.Sarah: Yeah, this is not a DIY project.Jennifer: Yeah, it's not. Now, of course, you can be DIY-ing it all the way up to that point, but at the point where you see a big red flag, go bring somebody else in.Sarah: So what are some tips for helping kids have a healthy relationship with food?Jennifer: I love to talk about food factually, the same way we would talk about bodies. It's like, “Oh, these are the names of foods. They're hard, they're crunchy, they're savory, they're sweet, they're delicious,” as opposed to this sort of, “These are healthy foods, and these are not healthy foods.”It adds a level of complication that is too simple and also contributes to a very rigid perspective of food and eating. Potentially, that can even leak over into how people think of their bodies.Sarah: Yeah, because it just occurred to me—I was reflecting before, when I was thinking of questions to ask you—that I do know someone who talks to their child about, “We have to eat healthy food before we eat the unhealthy food.” And why would you ever want to tell your child that you're giving them something unhealthy anyway? “Have this dangerous toy.” You know?Jennifer: Yeah. “Don't play with the dangerous toy until you've played with the safe toy.” I completely agree with that, and I think it comes from a very well-meaning place where, again, we're wanting to pass on this information that empowers kids to nurture their bodies for the rest of their life.So it's all coming from a good place. We just have to think that kids will internalize this sort of, “Wait a second. You're giving me all this healthy food, but then we have this unhealthy food. Why are you giving me unhealthy food? And also, am I bad if I eat this unhealthy food? Should I feel guilty? Should I feel afraid of it?” There are a lot of things that kids can take from these conversations.Now, it doesn't mean that if you're using this language, you have ruined your child or you have given your child an eating disorder. I am telling you, kids are not that easy to ruin. And you can give them new skills, though, which is just to understand every food does something different in your body, and we can listen to our body to find out what's right for us. Because let's say you have an allergy. Yeah, there are some foods that are truly unhealthy. You're going to have a really bad reaction. And there are also foods where, if you eat too much of them—and this is truly just about every food, including water—if you eat too much of it, you can also become unhealthy.You can't just live on broccoli. I promise you. That's not healthy. And we see this in people who become really obsessed with healthy eating. They become very unhealthy. They're unable to maintain their physical and mental health and social health. It affects all their relationships. So I like to get away from this unhealthy/healthy thinking.And it is so healthy to be able to sit down and enjoy a bowl of ice cream. We're visiting my parents right now, and my two kids had these big bowls of ice cream, and also the two baby cousins, who are two and not even quite one yet, my mom was giving them ice cream too. I was like, “This is such a grandma move right now.”But here they are, they're all together enjoying their ice cream, and the two-year-old had sprinkles for the first time. It was just this really amazing bonding moment. I don't want my kids, in the back of their heads, to think, “Oh my gosh, I shouldn't have eaten that much ice cream,” or, “I shouldn't have eaten that ice cream,” or, “That was unhealthy for me.” I just don't want that for them.Sarah: Yeah. You want to enjoy the food that you're eating, no matter what the food is. So how do you talk about it then? I've heard some people say “sometimes food,” like, “This is food that we don't eat every day.” How do you talk about or differentiate?Jennifer: You can model that, and I like to do what's called predictable parenting, where you're just going to be really consistent about whatever you're going to do, and you're going to help your kid get in touch with their hunger and fullness cues. So you're going to serve them meals, but you're also going to be like, “Sorry, you can't have a snack right now because dinner's in 30 minutes.”You're going to have a really predictable routine of meals, and that has the purpose of developing their embodiment, which is actually being able to tune in and listen: What is going on inside of my body? What does it need? How do I respond to it? One thing you do is just have an eating routine. That actually goes a really long way in helping kids have a good relationship with food.Then you want to talk about food neutrally, and you want to model what a balanced diet looks like. If you really own your role as the restaurant owner, you're not going to be making multiple meals. You're going to be making one meal for the family, in most cases, and you're always going to make sure there's at least one food on there that your child's comfortable with. It doesn't have to be their absolute favorite food, but it's got to be something that they're comfortable with.Sarah: Something they'll eat.Jennifer: Yeah, something they'll eat, in most cases. Although kids are eating eggs several times a week for their whole life, and then one day my son's like, “I don't like eggs. I've never liked eggs.” I'm like, “That's just so not true.” So you never know, which is why I say something they're comfortable with, something that they almost always eat.Then you can model what a balanced diet looks like. You're probably not going to serve candy for meals. Maybe you add a little candy onto a meal or snack, and that's a strategy people often use, and that's fine. But you're going to show that every single meal—or most meals—has a fruit or a vegetable. I like to think of it in terms of a protein food that also has fat, an energy food, which is a carbohydrate-rich source, and then also color, which is fruits and/or vegetables. That's kind of how I think of a balanced meal.We want to model that for kids for most of their meals and most of their snacks. They will absorb what that means. And so without saying anything, without being like, “Oh, this is a sometimes food. This is an always food,” you're going to show them that it's only there sometimes.Sarah: Right.Jennifer: And you're also going to show them that other foods are there all the time. Now, as kids go out, they're going to get hyped up on candy and sweets. It's not like these are going to be, quote, “neutral foods.” They're not. Maybe when they're in preschool, but by the time they're six and in school, with friends and parties, they know that these other foods are different. They know.On social media, I've heard, “Oh, we can never restrict kids. We can never say anything that suggests they're different.” I'm sorry. Hyper-palatable food—meaning candy, things with added sodium and sugar and fat—they are so different.Sarah: Right. Your brain knows they're different.Jennifer: Yeah. The kids know they're different. So we don't have to hide the fact that we know they're different. We can also set some limits, but we just want to be consistent about them. Like, “Oh, you can have two cookies.” Sometimes we might want to give kids more cookies. You might even say, “Hey, I want my kid to be able to choose how many cookies they have.” That's all totally fine, and it's all within the bounds of something that's going to help kids have a healthy relationship with food and their bodies.Sarah: I mean, I guess it depends, too, on the access, right? Like you were saying, you're the executive chef of your restaurant. What we did, which I think worked pretty well, was we only occasionally had—I'd buy ice cream once in a while, and we'd eat it until it was gone. Or we'd have chips once in a while, or we'd make cookies once in a while. They sort of had, not 100% free access, but everybody would eat it, and then it would be gone, and then we wouldn't have that stuff in the house anymore.But the funny thing is—I mentioned to you before that two out of my three kids have been moved out of the house for a while—and I figure now my 19-year-old, I can buy chips and she can decide to eat them or not. So they come home and they're like, “When did we become a chips household?” I feel like at a certain point you can just have in your house whatever you want and your kids are adults. But it's hilarious because they're like, “And bacon? When did you start buying bacon regularly?”Jennifer: Right. And I think ultimately they're going to grow up. They're going to decide what they have in their house, and you're going to decide what's in your house. We just want to kind of get them to that point where they can enjoy all foods without any guilt.Like, yeah, you made cookies and you enjoyed them together, and then that was that, and then you didn't have them around for a while. You weren't sitting there saying, “Oh, well, cookies are bad for you, and so we only have them sometimes.” No, cookies aren't bad for you. They're only bad for you if you're eating so many cookies that it's pushing out all the other food that you need.Sarah: Yeah. So that reminds me of why I brought that up, which was that you can't really ask kids to self-regulate, in my opinion—tell me what you think—if that food is available all the time in your house. Most kids, I think, would have cookies all the time if the cookies were just freely available 24/7. So I don't know. Tell me what you think about that.Jennifer: Yeah, this is a great question. If you go on social media these days, you'll see people who are like, “Kids can totally regulate. Kids know when they're hungry and full. Kids can listen to their hunger and fullness cues.” After doing so much research for this book and also having parented—I don't have as much experience as you, but I'm at 13 years—I agree some kids can regulate, but a lot of kids cannot.And here's the reason. It's because, again, that hyper-palatable food has a different effect on their brain than other foods. And if it was an ultra-processed food, meaning it's a food that was kind of created in a factory or the recipe was designed by a multinational snack corporation, they have done so much research to find out the exact recipe that's going to make people eat the most of it, override their hunger and fullness cues, and therefore buy more of it.Sarah: Or even their enjoyment cues. Like people eating things and eating, and they're not even really enjoying it anymore.Jennifer: They are overriding their body, and I think it's unfair to ask children to try to regulate that and to put that on them. Again, some kids are good at this, and if that's one of your kids and that's just how they work, fine. That's fine. You don't have to set limits.The key, whether we're letting kids eat as much as they want or we're setting limits, isn't whether we're setting limits or not. It's how we're setting the limits. So if I want to set a limit on cookies, what I want to say is, “We're all having two cookies today,” and that's it. I'm not saying, “Because it's a sometimes food,” or, “Because it's bad for you,” or, “Because if you eat too much you're going to gain weight,” or, “Because you don't have self-control.” I'm not saying any of those things.What the research has shown, and what's just been observed, is that kids who have a higher weight hear more of these qualifications from their parents: “Because of this,” “Because you...” “Because that's just too much.” That part is where you're adding on guilt, shame, and worry, and that's what we want to avoid. So when we just say, “Hey, everybody's having two cookies,” that's just the facts. I'm going to enforce it, but I'm not adding anything to it. It's in the addition that we run across problems.Sarah: Right. More like moralizing. That makes so much sense. I like how you said some kids can regulate and some kids can't, in terms of the amount that they're eating and the kinds of food that they're eating, because I really did follow all of that sort of intuitive feeding advice for kids. And I did have one child who really had a hard time regulating whether they'd eaten enough, or eating past the point of fullness, and the things that they wanted to eat.It wasn't until I discovered through some research the connection between ADHD and feeding and found that there are some kids where you can sort of let them more intuitively know what their body needs and wants, and other kids you have to teach mindful eating, which is what we found really solved the issue. Because I was afraid to say anything, you know, because I didn't want to make this kid feel bad about themselves or their body. But as soon as we had a way to talk about it that was about mindfulness rather than that sort of intuitiveness—I don't know if you see those two things as different, but that's sort of how I came to think about it.Jennifer: Yeah. So here's the thing with intuitive eating. It was a model, and it's the name of a book. It was a model designed for adults—a very specific group of women, in fact—to come out of diet culture and to get back in touch with their bodies. Of course, that's a huge simplification, but it was never designed for children.And you may have heard of the division of responsibility in child feeding. That was also designed by a dietitian and eating disorder therapist for the purpose of helping private-practice eating disorder clients—children. But the thing is, that's a very specific group of people in both cases. So to take a model that was designed for a specific group and now say this is applicable to all children, I don't think is fair. It's not evidence-based, and it's something that I've really had to do a lot of thinking about over the past two years.Also, seeing so many kids grow up over the years and helping so many families in the Better Bites programs and things, I've been thinking, yeah, this model of always letting your child decide how much to eat, or how much to eat of what foods, actually is not great for many kids.Sarah: Yeah, it wasn't great for one of mine.Jennifer: Neurodivergent kids especially, whether it's ADHD or autism or something else, sometimes don't have as strong of a sense of interoception. And this is true even of some neurotypical kids.Sarah: Yeah.Jennifer: So the interoceptive sense is the ability to tell: Am I hungry? Am I full? Do I have to go to the bathroom? Am I hot? What is going on inside of my body, and do I know how to respond to it? Do I know how to make sense of that experience?Some people describe being anxious as being very, very hot. Like, what do you do if you're very, very hot? They have to learn over time, “Oh, that also means I'm anxious. Therefore something is worrying me. Therefore I need to address the thing.”So for a lot of kids, we have to walk them through that experience. One of the most powerful ways we can do that is by narrating our internal experience, where we're saying, “Oh, I'm cold. You see these goosebumps on my arm? That's telling me I'm cold, and I'm kind of shivering. I'm going to put on something else. Oh, that makes me feel warm.”Or, “I hear my stomach grumbling, and I feel empty, and I feel kind of grumpy. That's telling me I'm hungry, and so I'm going to plan to eat a snack. I have snack in 15 minutes,” or, “It's time for a snack right now.” And then as I'm sitting at the table, saying, “Oh, you know, I'm starting to feel my tummy fill up.” At some point you're like, “Ah, I'm feeling full now. I'm going to stop eating.”But like you're saying, for some kids, we actually have to teach them explicitly. Some of these kids are going to have a harder time potty training. They may have a harder time learning a lot of things and how to respond to their body because they have to be taught explicitly.Fortunately or unfortunately, that kind of falls to us to help them because we're the ones who are with them so much of the time, and they're most likely to be relaxed around us and able to learn. The more we can narrate our experiences—although that can be exhausting, I know—the more they can start to make those connections.Sarah: That makes a lot of sense. And I think also the interoception thing that you mentioned is really a big part of it. Then there's also that eating can be very regulating in terms of the chewing action and being able to differentiate hunger from boredom. There are so many things that some people or children just know, and some people or children need to be, as you said, explicitly taught those things.Jennifer: Yeah. It's just something that they don't know, and their body doesn't automatically make those connections. And that's so true, especially with chewing.If you find your child is eating a lot when they're bored or when they're lonely or when they have negative feelings or hard feelings, one of the things you can really fall back on is your eating routine, where you're like, “Okay, we're going to eat our meals at these times. We're going to eat our snacks at these times.” It kind of keeps everybody on the same page in terms of when we're eating.And then it's a little bit harder to say, “Oh, I'm going to use food to help my kids soothe themselves,” because that's really tempting when we know, “Hey, if I just give them a snack, they're going to calm down.” I'm definitely a big fan of occasionally using food as a pick-me-up because what a great tool. We could be feeling bad, and then we can eat something, and all of a sudden we can feel so much better.Sarah: My daughter this morning had to have some blood work done, and she texted me, “The blood work hurt my arm so much. My arm is just killing me, and so I bought myself an almond croissant to feel better.”Jennifer: Ah.Sarah: I said, “Great self-care.”Jennifer: Yes. Great self-care. At the same time, if that's our only tool, then we're in trouble. And so I think we have to kind of help our kids. I'm never down on somebody, or myself, for eating just for the purpose of feeling better or just for the purpose of enjoyment. We think about receiving meals from people in tricky times in our lives, or eating something that someone gives us even when we're not hungry. It can still build connection and be such an uplifting experience.Sarah: Well, and food is so nurturing, too. Again, before we started our recording, I was telling you how my 22- and 25-year-olds, who don't live at home anymore, I really use food as a way to show my care and love for them when they no longer, quote, “need it,” right? Like making them food.Once last year, I made a lasagna and took a picture of it and sent it to them and called it “son bait.”Jennifer: That's right.Sarah: So yeah, food really is nurturing. And I think what I've come to think about it is, as long as you just don't do that all the time, right? Have seconds when you're not hungry because it's your favorite food, as long as you don't do that every single time you eat.Jennifer: Yeah. I think having the ability to be flexible goes so far in our well-being. When we're really inflexible, sometimes our life circumstances call for inflexibility. If we have very tight deadlines for when we can eat and when we can't eat, or maybe we're working through a health issue or something like that where we just really have to be a little bit more mindful of what we're eating, maybe we have a little bit less flexibility.But if we're out of that season, we're in a different time, then we can be more flexible during that time. I think the key is we're not over-moralizing this experience. Instead, we're enjoying it, we're participating in it, and we're learning to connect to real life, not just eating away all of our hard times or avoiding all of our hard emotions or things like that.Sarah: That makes so much sense. Okay, let's shift gears a little bit. I'm talking to you—I know school has already started in some parts of the country, and it's starting in the next few weeks in other parts of the country. And with school comes packed school lunches.Jennifer: Right.Sarah: And I think every parent out there is like, “Oh, I've got to start making lunches again.” So do you have any sort of hot tips for things that you find—are there ways to cut corners to pack lunches that kids will eat, that are healthy and nutritious, and also don't take a ton of time or money to do?Jennifer: Sure. So when I'm packing lunches, first I just kind of start with the same formula, which is a protein food, an energy food—which is what I call a higher-starchy carbohydrate food—and then the color, the fruits or vegetables.If you want to really cut corners, get yourself a lunchbox that only has three containers. That's one of my big tips. A lot of these fancy bento lunches have four, five, six containers of food, and then often people feel pressured to fill it with six different kinds of foods. That's just a lot for you to think about. I have all the different lunchboxes because it's part of my job, and we often send ones that have a few more compartments, but that can be stressful. I've definitely felt that, where I'm like, “Just give me three containers.”Also think, “Is there something that I can use from dinner or another meal that I made earlier in the week in this lunchbox?” The more you can incorporate that, the better. Or, if you can't, see if you can make it during your dinner meal. When you're already in the kitchen, things are already a mess. It might look like a bomb went off in your kitchen, where there's a half-made lunchbox, there's a half-made dinner, but if you're the sort of person who can kind of manage that chaos, then do it then, because then you only have to clean up once. It's already chaos; you're just adding a little bit more chaos.And you can also train your kids to help you, depending on your kids, of course. That can be a way for them to help save time for you. And then also kind of lean into maybe a baby carrot or a cucumber that you just chop, chop, or stuff where you're cutting it up but it doesn't feel that hard for you.I think so much of what's hard and easy—I was kind of talking to my Instagram audience about this recently—is individual. Making meatballs to me is a bridge too far. That just feels so hard and tedious. And a lot of people are like, “Oh my gosh, it feels so easy to me.” So I think a lot of this is what feels hard and what feels easy to you, and kind of run with that. Don't compare your child's lunchbox to everybody else's.If your kid is going to eat a peanut butter and jelly sandwich every day, if you can send peanuts, or a sunflower seed butter and jelly sandwich every day, go ahead. Send them with the same lunch every day if they're the kind of kid who just needs the same lunch every day. If your kid needs a different lunch every day, obviously that's a little trickier.But also, if you can say, “Okay, can I use something from dinner?” that can really help. My kids have also learned that they kind of like soup at lunch, and I freeze it in one-cup segments, little portions. They know how to take it out of the freezer, put it in the microwave, heat it up, and put it in the thermos. That's something that I was able to train them to do.So any prep that you can do outside of it, when you're already doing something else, is just going to save you a little time. And then if you can also save time with cleanup by doing it at the same time as dinner, that can be really helpful. We have a whole bunch of under-15-minute lunches in my Everyday Lunches e-book, as well as mix-and-match guides.Sarah: Okay, nice.Jennifer: And they can be really fun. I think engaging your kids, too—finding out what are they going to actually eat, asking them questions. “Does this lunch look okay?” If it comes back uneaten, ask them what was wrong with it so that you can kind of iterate on lunches as well.Sarah: I once accidentally sent a thermos full of hot water with one of my kids to school. I forgot—I think it was probably macaroni and cheese that I was putting in it—and I forgot to put the macaroni and cheese in.Jennifer: Oh my gosh. There are so many times that I've messed up on lunches in one way or another. You do the best you can, you know?Sarah: Yeah. I mentioned before when we were talking about lunches that making food—and I'm somebody who cooks a lot, and I've made a lot of food for 25 or 26 years now with kids—it does take a lot of time and money and energy to make, I'm going to say, “nice food,” whatever that means to you. But the food you feel good about serving your family.If you're short on time, money, energy, or one, two, or three of those things, what's the best use of resources, do you think, for feeding families if you're short on some of that stuff?Jennifer: First, go for frozen fruits and veggies. Just go right there, because that is no compromise whatsoever. It's just a different form of the same food.Sarah: They're often cheaper too, I find. Especially frozen fruit is a lot cheaper than fresh fruit.Jennifer: Yeah. Lean into that first. Also, find some cooking methods that are easy. The other day I put a bunch of chicken thighs in the Crock-Pot and poured some salsa over it. It was delicious at the end of the day. It took me five minutes, if that. I'm trying to think of what I served with it. I think it was leftover rice or something that was already leftover, something I could just quickly heat up in the microwave.I can't remember what we did for veggies, but I could have also added on the side of that just a couple bags of frozen peas, and we would've been good, right? So some bread and some frozen peas. I had a meal that took me maybe 15 minutes to make, very economical. It's really kind of looking for those time-saving prep methods and then saying, “Okay, what can we do?”Sarah: Yeah. One thing I always talk to overwhelmed parents about is trying to just really, really simplify dinner. Coming home, daycare pickup, everyone's tired, blah, blah, blah. And I always have this funny story. Once when I was pregnant with my third, and my other two were two and five, my husband had an out-of-town job for four months, and I was in school full-time.Jennifer: Oh my God.Sarah: It was exhausting. And I would make eggs for dinner a lot.Jennifer: Oh my goodness, yes.Sarah: Eggs and baby carrots and toast were the go-to dinner, to the point where one Saturday morning I said to my sons, “Who wants some fried eggs for breakfast?” And my two-year-old said, “Silly Mommy, fried eggs are for dinner.”Jennifer: I love that. Oh my gosh, we went through years and years and years where at least once a week we had eggs and toast and baby carrots, or some microwave peas or something from the freezer.Canned soup is an okay dinner. There are so many things that I think people are feeling kind of hard on themselves about. Don't listen to other people's rules. What is working for you right now? Go with that.Sarah: Yeah, like pesto pasta and jarred spaghetti sauce and noodles and apple slices. And I think sometimes it's hard for parents, too, because they like to cook and they want to make nice food for themselves, right? But something has to go.Jennifer: Yeah. Something's gotta go, man. Making something nice for yourself—do it when you have a chance, but otherwise it's okay to let that go for now. You'll get it back.That's the other thing. We feel like, “Oh, I don't want to give up this part of myself.” You're not giving it up. You're just saying, “Hey, I'm not going to do that. I'm going to do other things right now, and then at a different stage I will do that again.” I'm actually cooking a lot better now that my kids aren't holding onto my feet and fighting while I'm trying to cook.Well, they still do that, but they're not really getting in the way of cooking. It's so hard to cook with little kids around.Sarah: Totally.Jennifer: I always say I would notoriously let my kids make a huge mess while I was making dinner, and I call it a “time loan.” They're making a huge mess, but I was able to actually get dinner on the table. I got that time, and then, yeah, I'll have to pay it back. I'll have to clean up their mess when they were really little, but it's worth it.And I will also say, if you're having a really hard time budget-wise, but you still have some time to cook, I have a meal plan that's specifically designed to save money. It's all about making the most of the food, using up all leftovers and preventing waste and all that, so that you can really spend significantly less—Sarah: Yeah, I think I saw that a few years ago. We'll link to that. You've had it for a while, right? It's called Affordable Flavors.Yeah, we'll link to that in the show notes. One thing I'm just remembering that we did when my kids were little is there was another family—this woman who had kids around the same age—and we lived a few blocks away. Once a week, we would make double dinner and give it to the other one.Jennifer: I love that.Sarah: Yeah. She was Japanese and a really nice Japanese cook, and my kids actually, to be totally honest, weren't huge fans of her dinners, but my husband and I certainly were.Jennifer: Oh, that's great.Sarah: Yeah. But it was really nice. Once a week, you didn't have to make anything because somebody gave you dinner. And it's not very hard to make double of your own dinner. So if anyone has a neighbor that they could do that with, it was really a nice thing to do.Jennifer: Yeah. That's a great idea.Sarah: Well, thank you so much. Tell us about your book launch. We'll put any links in the show notes, but you told me before that you had some prizes and things for the pre-order.Jennifer: Yeah. So there are a bunch of pre-order bonuses. As soon as you buy the book, you can upload either your receipt or, let's say you requested it from the library, you can upload just proof of that request. I have some printables—how to talk to kids about red foods, orange foods, yellow foods—that are super popular. I usually sell it, but I'm giving that away as a pre-order bonus.There are also mealtime conversation cards coming. There is a live call with my mom that I'm going to be doing that's also recorded, so depending on when you hear this, it's still available. There are also conversations like, what do you say if your kid comes back and says, “I'm fat”? What are some scripts? There are some scripts for that. There's also my bedtime snack chart. There are a lot of tools where you're like, “Okay, I want to make some improvements in different areas.” There are pre-order bonuses that give you tools for almost every area that you could want to apply.And then I'm also doing a really fun book tour where I'm meeting with child feeding and food specialists from all over the United States over time, and I'm going to be posting my interviews online for everybody to see. It's almost like a short-term podcast kind of demo. It's going to be a lot of fun for people to follow along.Sarah: Great. Well, thank you so much for coming on. One last question, which I ask all my guests—and I've asked you this before, so I can go back and compare and see if you answer it the same way—which is: If you could go back in time to your younger parent self, what advice would you give yourself? It can be about anything. It doesn't have to be about food or feeding.Jennifer: Sure. So now that I'm 13 years in, I think the one thing that would've been so helpful for me to know is: It's not my job to make my kid happy. It sounds so simple now, but I'm like, no, it wasn't my job to try to make them stop crying. It was my job to just hold a boundary and be there.And when I stopped, when I just kind of let go of that idea of trying to make them happy, oh my gosh, the weight, the drama—it just went away. It's like, “Oh, it's okay for you to be unhappy. That's you and your feelings over there, and I'm here to support. I'm here for you.” And also, it's not my job to fix that.Sarah: Yeah. Great. Well, thank you so much. Best place for folks to go and find out more about you and what you do?Jennifer: Kids Eat in Color, whether that's kidsincolor.com or on your favorite social media. I'm there.Sarah: All right. Thank you so much, Jennifer.Jennifer: Thank you so much for having me. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sarahrosensweet.substack.com/subscribe

Laughter makes the day better, miniature golf, date nights every night, adding color to the white walls, we should find all the deals, every dollar saved   Are we horror ready ? Fightland, citadel, hoping return to paradise returns, good ship murder, the long call, dark wolf, pretty hard cases, play dirty   Crab salad, chef boyardee skillets ? Crockpot chicken taco, Mongolian beef, Cajun chicken sweet corn bowl, chickpea lemon garlic spaghetti.   Happy hump day stars

Hilchot Basar Bechalav Part 22: The Challah was heated up on top of the crockpot and absorbed steam from the cholent, can I eat dairy after it?!? Milky wine?!

Unlocking Self-Storage Success with AI and Community Support With Joe Downs Storagemoguls.ai/ Belrosegrp.com About the Guest(s): Joe Downs is the CEO and co-founder of Bellrose Storage Group and Storage Moguls, as well as the host of the Successful Idiots podcast. An entrepreneurial powerhouse, Joe manages seven different business entities that span self-storage acquisitions, media, and consulting, primarily based in the Philadelphia suburbs. Leveraging his expertise, especially in the self-storage industry, Joe aims to revolutionize the way people learn about and enter the self-storage business through innovative uses of AI and community building. Episode Summary: Explore the Innovative World of Self-Storage with Joe Downs In this engaging episode of The Chris Voss Show, host Chris Voss converses with Joe Downs, a dynamic entrepreneur and the mastermind behind Bellrose Storage Group, Storage Moguls, and the Successful Idiots podcast. Joe shares his journey into the world of self-storage, where he has successfully led ventures that redefine traditional business models with the help of artificial intelligence and vibrant community engagement. Joe elaborates on the concept of Storage Moguls, a platform designed to teach individuals the art of acquiring and managing self-storage facilities. He discusses how the platform offers a unique approach in an era dominated by free information, focusing on experience, relationships, and community rather than outdated mentorship models. By providing educational media supported by AI, Joe enables learners to absorb knowledge through their preferred learning styles. Throughout the episode, he emphasizes the transformative role of AI in streamlining processes like market analysis and client communication in his industry, ensuring faster and more accurate outcomes. Key Takeaways: Joe Downs innovatively integrates AI into the learning and operations process of the self-storage industry, simplifying market analysis and client communications. Storage Moguls is a community-driven platform aimed at guiding novices in acquiring their first self-storage facilities using AI as a key facilitator. The education process in Storage Moguls is supported through varied forms of media to cater to different learning styles and enhance understanding. Joe and his team often advise against certain deals, providing guidance to ensure sound investments in self-storage ventures. His podcasts — Storage Moguls podcast and Successful Idiots — focus on industry insights and demystifying AI for both professional and personal use. Notable Quotes: “What are you paying for? You’re paying for experience, relationships, community.” “This is not a microwave business, it’s a Crockpot business.” “AI is incredible, but everyone has mental blocks. They open up Chat or Claude or whatever, and you look at it and you go, ‘I don’t know what to say.'” “We do more talking people out of deals than putting them in deals.” “The hardest is zero to one. That’s the steepest part of the learning curve.”

Lissa audio: he had a crockpot in the movie theater

Host Tawnie Wolf kicks off today's episode with a cozy, home -cooked recipe before diving into critical insights on technology, legacy, and leadership.In honor of BIPOC & Indigenous Mental Health Awareness Month and National Disability Awareness Month, Tawnie shares an inspiring update on her son, author of Asher, the Chief Ranger. She explores how he's overcoming his speech delay and drawing inspiration from industry “tech wizards” to advocate for non- verbal children and support assistive technology.From there, Tawnie delivers a powerful wake up call to parents, investors, and business leaders: social media must be treated strictly as a business tool, not a lifestyle. She breaks down the growing threats facing impressionable youth across digital networks and explains why institutional threat analytics are not enough. Discover why defense grade technology providers like Palantir represent the caliber of security infrastructure our public schools urgently need and why active parental leadership remains our primary line of defense.Plus, stick around for key operational insights for podcasters and content creators on scaling your reach through live streaming integration across YouTube and Meta.In This Episode, We Cover:Kitchen Wins: A quick crockpot 15 bean soup trick and airy vegan chocolate coconut macaroons.Finding Your Voice: Celebrating progress during National Disability Awareness Month and building tech solutions for kids with disabilities.Ownership vs. Screen Time: Why social media is a tool for business and why we must teach our kids to expect more out of life than digital validation.National Security Tech in Schools: Why military grade data platforms like Palantir should be leveraged to protect our nation's children.Parental Leadership: Moving beyond automated monitoring to actively shield youth from digital pipelines and online coercion.Connect & Resources:Pre- Order Asher, the Chief Ranger: Connect and message directly at Gaia Gate Wellness@Gmail.comListen & Subscribe: Available on Apple Podcasts, Spotify, iHeartRadio, and everywhere you stream.Remember to stay hydrated, keep protecting your legacy, and build with purpose!

Mens Room Question: What is your favorite smell, and what smell will you never forget?

Do you ever feel discouraged by your own spiritual growth? Wouldn't it be nice if God could just "zap" the maturity right into us? If you've ever felt this way—you're in good company! Join Joyce, Ginger, Erin, and special guest Lisa Harper as they discuss "Crockpot" wisdom in a "microwave" world.

Do you ever feel discouraged by your own spiritual growth? Wouldn't it be nice if God could just "zap" the maturity right into us? If you've ever felt this way—you're in good company! Join Joyce, Ginger, Erin, and special guest Lisa Harper as they discuss "Crockpot" wisdom in a "microwave" world.

Recipes I'm making in class today: Beef & Veggie Stew Crockpot | 4–6 servings 1.5 lbs stew beef 2 cups baby potatoes, halved 2 cups carrots 2 cups celery 2 cups beef broth 1 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp garlic powder 1 tsp salt ½ tsp black pepper 1 tsp dried thyme Directions: Add all ingredients to the Crockpot. Cook on LOW 7–8 hours or HIGH 4–5 hours. Chicken Sausage Sheet Pan 400°F | 4–5 servings 3–4 chicken sausages, sliced 1 bag frozen cubed sweet potatoes 2 cups frozen peppers & onions Drizzle of avocado oil 1½ tsp Italian seasoning 1 tsp garlic powder 1 tsp salt ½ tsp black pepper ½ tsp smoked paprika Directions: Toss everything on a sheet pan. Roast at 400°F for 30–35 minutes, flipping at the 15-minute mark. Mediterranean Cottage Cheese Bowl No cook | 1 serving 1 cup cottage cheese 2 tbsp tzatziki, stirred in ¼ cup cherry tomatoes, quartered ¼ cucumber, chopped ¼ orange bell pepper, chopped Olives to taste 1 tbsp toasted pumpkin seeds Sea salt & black pepper to taste Directions: Mix tzatziki into cottage cheese. Top with vegetables, olives, and pumpkin seeds. Serve with crackers or toast. If you think eating healthy means spending hours in the kitchen,  this episode is going to change everything. Registered dietitian and mom of 3, Brooke Miller is busting the biggest myth in nutrition: that healthy meals have to be complicated, expensive, or time-consuming. In this episode, she shares her go-to high-protein meals that have 8 ingredients or less, take under 10 minutes of actual effort, and leave you with barely any dishes. In this episode you'll learn: The simple 4-part formula for every balanced, satisfying meal Why decision fatigue, not laziness, is the real reason dinner feels so hard How crockpot and sheet pan meals can save your weeknights Why frozen vegetables are just as nutritious (and so much faster) 3 actual go-to meals Brooke makes on her hardest, most chaotic mom days Eating well doesn't require a Pinterest-worthy kitchen or a culinary degree. It just has to be simple enough that you'll actually do it, even on the hard days.

In this mini episode we read listener submitted stories about a Crock Pot kitchen nightmare, a sweaty night at the club with Jwoww, and a center stage fart!Sponsors:➜ Go to Progressive.com to see if you could save on insurance.➜ Go to BollAndBranch.com/camp (and use code: camp) to get up to 20% off during the Memorial Day Sale! Exclusions apply. See site for details.➜ Protect your teeth with Remi at ShopRemi.com/camp and use code CAMP to get 50% off your new night guard! Exclusions apply. See site for details.Want BONUS CONTENT? Join our PATREON!Check out our website and submit your inquiries for advice, juicy gossip, confessions, and horror stories!Camp Songs: Listen on Spotify here or Listen online here!Social Media:Camp Counselors TikTokCamp Counselors InstagramCamp Counselors FacebookCamp Counselors TwitterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Faith, Healing, and the Power of Persistence: A Week in ReviewWelcome to "Word Time" as we dive into our classroom week in review. In this session, we tackle the complexities of faith and healing, moving past the "name it, claim it" extremes to find the solid, biblical middle ground. Using the imagery of a coach preparing a team for the playoffs, we explore why healing is often a progression—a "crock-pot experience" rather than a microwave miracle.We contrast the stories of Hezekiah, who received 15 years through a "cake of figs" (medicine), and Elisha, who died in his sickness yet carried an anointing so strong it raised the dead from his bones. Whether you are facing a medical report you didn't want or simply seeking a fresh empowerment of the Holy Spirit, this message is a call to be persistent. Don't walk away from the door just before it opens—keep knocking, keep seeking, and keep standing on the Word.Key Highlights:Context is Key: Why we must read the "66 scrolls" in their entirety, not just isolated verses.The Anatomy of the Body: Understanding 1 Corinthians 12 and the diversity of gifts for the profit of all.Crock-Pot vs. Microwave: Why "seed faith" and gradual progression often build stronger character than instant miracles.Medicine and Miracles: Looking at Hezekiah's "cake of figs" and why doctors are not a sign of unfaithfulness.The Elisha Paradox: How a man of God can die in sickness and still be a vessel of resurrection power.The Holy Spirit Buffet: A call to persistence based on Luke 11—knocking until the door of empowerment swings wide.Key Scriptures:1 Corinthians 12 – Diversities of gifts and the manifestation of the Spirit.2 Kings 20 – Hezekiah's healing and the use of medicine.2 Kings 13 – The death and remaining anointing of Elisha.Luke 11 – The persistent friend and the gift of the Holy Spirit.Acts 1 & 8 – The baptism and power of the Holy Ghost.#FaithAndHealing #BiblicalTeaching #HolySpirit #KingHezekiah #Elisha #PersistentPrayer #WordTime #ChristianGrowth0:00 - Intro: Classroom Week in Review0:40 - Beyond the "Name It, Claim It" Movement1:19 - 1 Corinthians 12: Diversities of Gifts and Ministries2:45 - The Purpose of Manifestation: Profit for All3:49 - Gift of Faith vs. The Measure of Faith4:48 - Healing as a Progression: The Seed and the Harvest6:25 - Facing the Report: Detached Tendons and Faith7:31 - Overloading the Muscle: Why God Allows Resistance8:47 - Rooted and Grounded: Rejecting the Spirit of the World10:10 - The Crock-Pot Experience: Hezekiah and the Cake of Figs11:59 - Faith Overcomes Fear, It Doesn't Deny It12:51 - The Elisha Paradox: Anointing in the Midst of Sickness16:23 - Hospital Ministry: Being a Miracle to Others18:48 - God's Purpose in the Process20:07 - Acts 8: The Difference Between Belief and Empowerment23:01 - Luke 11: The Three Loaves and Persistent Knocking26:34 - How Much More? The Father's Gift of the Holy Spirit28:00 - Closing Prayer: Encouragement for the Sick and Weary

Send Us Your Grilling QuestionsThis week on Grilling To Get Away, we're taking a different approach to a classic and showing you how to make smoked pulled ham that's simple, affordable, and packed with flavor.We start by putting the ham on the smoker to build that rich, smoky bark using a simple seasoning approach (yes—this is where your rub does the heavy lifting). Then we finish it in the crock pot to break it down into tender, pull-apart perfection. No complicated steps. No babysitting the smoker all day.This method is built for real life—whether you're cooking for the family, prepping meals for the week, or just want something different from pulled pork.Follow Burn Pit BBQInstagram: https://www.instagram.com/burnpitbbqguys/Facebook: ​https://www.facebook.com/burnpitbbqAre you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ.Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone.Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems.Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

The world is swirling my beautiful BossMom! AI, shifting buyer behavior, businesses opening and closing overnight. So what should mom entrepreneurs actually focus on right now? In this episode, Dana gets real about the difference between hustling (good!) and hustle culture (not so much), why AI is the crockpot of our generation, and exactly how she's using ChatGPT and Claude to run her life and scale Boss Mom, without burning out. You'll hear: Why "slow down" isn't always the right advice (and what to do instead) How Dana uses ChatGPT as her personal assistant, and her midnight therapist The three things Claude does better than anything else for mom entrepreneurs The "last 10%" problem that's keeping most moms invisible Why nano communities are quietly winning (and why that's incredible news for you) Plus a vulnerable behind-the-scenes story about a midnight spiral, a partner conversation, and how AI helped Dana reset before bed. Whether you're scaling a business, juggling clients, or just trying to figure out what to do with all the AI noise, this episode will give you a clearer, more permission-filled path forward. Mentioned in this episode: Boss Mom Community (free): bossmom.com/community Boss Mom Plus ($197/year): bossmom.com/join Nurture to Convert Messaging Strategist Certification: bossmom.com/ntccert

Addressing the controversy, admitting our hot takes, and tying up some lose ends at the end of a season. This q and a is the perfect chit chat, must listen while getting some of that mundane housework knocked out! We love being your coworkers as homemakers and today we have one of the best episodes yet. An exciting new release, triggers from our upbringing, music preferences, marriage fails, friendships that ground you, guests on the podcast? And so many more topics! We might have a few things to repent from, but we're also doubling down on a few opinions as well. Crockpot meals are mid. THERE. We said what we said! Enjoy.PLEASE SUPPORT OUT SPONSORS:Voetberg Music Academy: Use our code HOMEMAKER20 to get 20% off every month your family is enrolled and learn music in a way that sticks. https://www.voetbergmusicacademy.com/ Cozy Earth: Go to https://cozyearth.com and use our code HOMEMAKER for up to 20% off. Their products are so LUXE and some of our favorites!!Wild Deodorant: For 20% off sitewide use code HONEYIMHOMEMAKER20 at https://shopwildrefill.com/honeyimhomemaker-12Shop Jayna's robes for a limited time!https://share.google/zvAd6x9XrIj8vd4GpMegan's socks: https://amzn.to/3QB3dsQMegan's sweater: https://amzn.to/4cR4HGYWatch our first 3 seasons: https://youtube.com/playlist?list=PLqdjqwDnpIMx_GhVzCWsT4LF-1EsRhwJm&si=8hmyDW0lI4-yWhQ-Please subscribe! You can also find this podcast on Spotify and iTunes!Check out these new up and coming channels! @HomemakerInProgress   @outpostofheaven  Shop Megan's lifestyle brand FoxSparrow over at www.meganfoxunlocked.comShop Megan's Amazon Storefront: https://www.amazon.com/shop/meganfoxunlockedShop Jayna's Amazon Storefront:https://www.amazon.com/shop/jaynalynnhandmade?ref_=cm_sw_r_apann_aipsfshop_aipsfjaynalynnhandmade_8JT0JHV8AH0KP8VJX5XN&language=en_USSign up for Scribd: (audiobook library): https://www.scribd.com/gitx/a33qb4(If you use this link you'll get a free month trial!)Chairs: https://www.walmart.com/ip/SINGES-Acc...Wallpaper: https://glnk.io/4x0x0/meganfoxunlockedgmailcomUse code MEGAN35Lamp: https://amzn.to/46Dyuy7Mustard throw: (the softest thing you've ever felt!) https://amzn.to/39CgZG2Contact/Collab: meganfoxunlocked@gmail.comP.O. BOX- send us some mail!P.O. BOX 9Akron, PA 17501Follow us on Instagram:Honey I'm Homemaker: https://www.instagram.com/honeyimhomemaker/ Megan: https://www.instagram.com/meganfoxunlocked/Jayna: https://www.instagram.com/jaynaburkholder/Megan's Business: https://www.instagram.com/shopfoxsparrow/Jayna's Business: https://www.instagram.com/jaynalynnhandmade/Some links are affiliate links. Thanks for supporting my channel!Music from YouTube and Epidemic Sound

Joe recounts last season's opener where Cruz made mistakes in centerfield. Someone named Shriver calls in and proposes an Oneil Cruz sunglasses night at PNC Park. Joe learns the inventor of the Crock-Pot also had the last name Shriver. We listen to Don Kelly's comments after yesterday's loss.

This Crockpot creation not only has a fun name, it's delicious! Sarah Minges from Cincinnati submitted this dish that would be perfect for any cookout or family meal. I served them today at our Opening Day Cookout and they were a grand slam! For being today's Crockstar, Sarah gets a $100 Kroger gift card!Rumpke Dump Beans1 lb ground beef1 onion chopped1 green pepper chopped1 cup brown sugar1 3/4 Cup Brooks Ketchup1 Tsp Guldens Mustard1/2 Tsp Worcestershire Sauce4 16oz cans Van Camp's pork & beansBrown your beef. Add browned ground beef, onion and peppers to crock pot with all other ingredients. Slow cook on low for 4 hours.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Check out the current and upcoming food events, visit alabamacoasting.com or facebook.com/AlabamaCoasting

Daniel Chamberlain and Kenny Simpson close out a shorter Coaching 101 Podcast episode by discussing why coaches should keep their football systems simple during clinic season, when it's easy to overload an offense or defense with new ideas. They define “simple” as being simple for players (not necessarily for coaches or opponents), emphasizing fundamentals, clear rules, fewer mental errors, and the ability to make in-game adjustments through tags and modular layering rather than constantly adding new concepts. They argue that simplicity improves execution, confidence, tempo, and problem-solving, and they describe a funnel approach where coaches handle complexity while younger or less experienced players receive streamlined responsibilities. Kenny shares examples of building depth from a core concept like stick by changing who runs it, adding reads, and attaching it to runs as RPOs, while stressing that drawing up layers doesn't matter without blocking, throwing, catching, and tackling. The episode includes a quote on poise from John Wooden about “just being you,” notes upcoming clinics (including a 4-2-5 defensive clinic in Boston March 13–14 and Kenny's GUN-T clinic schedule), and sponsor mentions for Aport video boards, Winning Edge Performance Analytics, and Blended Threads, plus updates on Kenny's books and the GUN-T System website and system owner pricing.00:00 Welcome to Coaching 101 + Why This Episode Is Short00:24 Clinic Season Danger: Don't Bloat Your System02:09 Fundamentals First: Simple Done Well Beats Creative Too Soon02:50 Book Updates & the Buck Book Restock04:27 Quote of the Week: John Wooden on Poise (Be Yourself)07:38 Sponsor Shoutouts: Aport, Winning Edge Analytics, Blended Threads09:43 Upcoming Clinics: 4-2-5 Boston + Gun-T Tour Dates11:53 Part 1 Begins: What “Simple Scheme” Really Means12:57 Simple for Players, Complex for Opponents: How to Layer Without Overload22:56 Why Simplicity Wins: Faster Adjustments & Players Recognize Answers25:08 Simple Systems = Confident Kids (Adjustments & Tempo)26:34 How Simple Is Simple? Tempo, Two-Way Players & Football IQ27:43 Keep Rules Small: Coverages, Checks & the “Funnel” Teaching Model29:22 Why Two-Minute Offense Works (and Why Not Use It More?)30:20 Why Simple Wins: Fundamentals, Fewer Errors & Smarter Line Roles32:52 Modular Tags: Add “Looks” Without Adding Complexity34:15 Burn It Down to an Identity: Core Runs + Layering Concepts35:29 Stick Concept Deep Dive: Tags, Reads, Motions & RPO Attachments39:51 Defense Version of Layering: Edge Blitzes + Coverage Rolls41:40 Crockpot the Playbook: Trim, Master the Basics, Then Expand43:20 Wrap-Up, Sponsors, and Where to Find the Hosts48:05 Final Thanks & Closing Message: “Find a Way”Daniel Chamberlain: @CoachChamboOK ChamberlainFootballConsulting@gmail.com chamberlainfootballconsulting.com Kenny Simpson: @FBCoachSimpson fbcoachsimpson@gmail.com FBCoachSimpson.com

Regan lives in Elsmere, KY. and submitted this very easy and incredibly delicious recipe. But, in all fairness, Regan said it's her boyfriend's creation. However, it was a huge hit down here and the Crockpot was emptied in record time! For being today's Crockstar, Regan gets a $100 gift card from Kroger!Potato soup!!Chopped potato's, or use a bag of diced hashbrowns1 carton of chicken broth1 Cup of heavy cream2 packs of cream cheeseSmoked Sausage (quartered)1 Tablespoon of salt, pepper, red pepper, garlic powder and onion powder(Dave edition: 3 tablespoons of bacon grease)Cook on high for 3 hours or low for 6 hoursServe with shredded cheese on top!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Support the show:https://www.paypal.me/Truelifepodcast?locale.x=en_USOne on One Video Call W/George https://tidycal.com/georgepmonty/60-minute-meetingETH-LAD(6-Ethyl-6-nor-lysergic acid diethylamide)“The compound that was not a plan. It was a Tuesday.”You had everything laid out with the calm precision of a man who respects the material: one hundred micrograms, vodka carrier, brown dropper bottle, no gloves.Fifteen seconds later the metallic taste hit the back of your throat like a telegram from God.Both hands. Full transdermal load.Zero time to prepare.Wife home at five.Crockpot doing its thing.Pandemic outside.Banana tree still standing.What followed was not a microdose.It was eight hours of the most hyper-lucid, architecturally obsessive lysergamide ever synthesized deciding to show you every room you had been carefully avoiding.The money thing.The comparison thing.The gap between the life you have and the life you were definitely going to have by now.All of it lit up at once, no filter, no queue, no polite deferral.Default mode network offline.Escape routes closed.Just you, the fractals, two cats who had seen some things, and the sudden, merciless clarity that the monsters in the corner were never as big as the space you had been giving them.You didn't fight it.You looked.And they softened.This is not a story about how much you can take.It is a story about how much you are willing to let go of.Synthesist's NoteETH-LAD is real.Transdermal absorption of lysergamides is real.The metallic taste is real.The lesson is real.The gloves were also real — wear them.Timeline of the longest Tuesday in Hawaii9:11 am – First drop on skin9:28 am – Containment attempt fails10:14 am – The Room opensAfter noon – Gravity returns, soup smells like grace5:00 pm – Wife walks in. You hold both truths at once.A bad idea.Also the best day you've had in years.Both statements are completely true. One on One Video call W/George https://tidycal.com/georgepmonty/60-minute-meetingSupport the show:https://www.paypal.me/Truelifepodcast?locale.x=en_US

In this episode of Billy and Lisa in the Morning, the hosts dive into the aftermath of the big storm that hit Boston. They're joined by Ashlee Feldman, who shares her harrowing experience of being stuck in the dark with her family, and how her husband's quick thinking saved the day with a makeshift heat source. The conversation also touches on the challenges of navigating the storm's aftermath, including power outages and travel restrictions. Meanwhile, the hosts tease an upcoming event with Bruno Mars, where listeners can share their love stories and get advice from the singer himself.See omnystudio.com/listener for privacy information.

-Cherie is from Mason, OH. and submitted this amazing dessert recipe. I originally had my hesitations about trying to make it, but it turned out to be one of the most delicious Crockpot creations I've ever made! For being today's B-105 and Kroger Crockstar, Cherie get's a $100 Kroger gift card!Pecan CobblerGreased Crockpot6 cups pecans1 can sweetened condensed milk12 oz Carmel sauce4 eggs1 c brown sugar2 tsp vanilla1 tsp saltAll in crock pot, mixed well and then add butter pecan cake mix on top- level off then place pads of butter= 1 1/2 sticks.Place paper towel then lid to catch moisture.2 1/2 hours on highServe with cool whip or ice cream.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send a textIn this Mardi Gras special, the Jams ‘N' Cocktails crew dives headfirst into the mystery, music, and magic of New Orleans. From the spiritual roots of Voodoo and its deep cultural ties to Carnival, to the larger-than-life legends of Marie Laveau and Doctor John, this episode explores the rich history behind the beads, brass bands, and Bourbon Street energy. It's equal parts storytelling, celebration, and classic JNC chaos.Of course, it wouldn't be Mardi Gras without indulgence. The crew whips up a brand-new original cocktail, cooks a Crock Pot jambalaya, battles through a “Hoodoo Voodoo” music trivia showdown, and crafts iconic New Orleans drinks—including the dangerously delicious Hurricane and the infamous Hand Grenade. Whether you're here for the history, the humor, or the hangover recipes, this episode brings the party straight to the lounge.LINKSJNC Officialwww.jncpodcast.comSupport us on Patreonwww.patreon.com/jncpodcast

In this Mardi Gras special, the Jams ‘N' Cocktails crew dives headfirst into the mystery, music, and magic of New Orleans. From the spiritual roots of Voodoo and its deep cultural ties to Carnival, to the larger-than-life legends of Marie Laveau and Doctor John, this episode explores the rich history behind the beads, brass bands, and Bourbon Street energy. It's equal parts storytelling, celebration, and classic JNC chaos.Of course, it wouldn't be Mardi Gras without indulgence. The crew whips up a brand-new original cocktail, cooks a Crock Pot jambalaya, battles through a “Hoodoo Voodoo” music trivia showdown, and crafts iconic New Orleans drinks—including the dangerously delicious Hurricane and the infamous Hand Grenade. Whether you're here for the history, the humor, or the hangover recipes, this episode brings the party straight to the lounge.LINKSJNC Officialwww.jncpodcast.comSupport us on Patreonwww.patreon.com/jncpodcast

-We definitely got in the Fat Tuesday spirit today with this Cajun inspired dish! It was hardy, spicy and delicious! For being today's Crock Star, Kristin gets a $100 gift card from Kroger. That's more than enough for her next few Crockpot creations!Swamp Potatoes Ingredients*2 small bags baby gold potatoes,halved if large* 1lb sausage (smoked sausage, andouille, or whatever you like), sliced*1 medium onion, diced* 1 packet onion soup mix* 24-28 oz green beans - I prefer Allen's* 2 teaspoons onion powder* 2 teaspoons garlic powder* 1 heaping Tsp Better Than Bouillon* Cajun Seasoning, to taste* 1 32oz Box of Chicken Stock/Broth1) Wash potatoes and out in half if the the larger side.2. Layer the crockpot.Add potatoes, sausage, onion, green beans, and garlic to the slow cooker.3. Season it up.Sprinkle onion soup mix, onion powder, garlic powder.4. Add chicken broth.5. Cook.Cover and cook on LOW for 3-4 (or longe until potatoes are fork-tender.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The episode where Lindsey shares an unsolved true crime (yay!) and we find our enneagram kitchen utensils. We needed to know. This is the story of the Jamison family who disappeared in Oklahoma in 2009. They left behind some weird video footage, their dog (he's okay, don't worry), and a LOT of money…and to this day we don't know what happened to them. The Sarahs truly love a good unsolved mystery, so fun times all around here.Come say hi on our socials! Facebook- The Tipsy GhostInstagram- @thetipsyghostpodcastTikTok @thetipsyghost_podEmail us your stories at thetipsyghost@gmail.comShow your support when you subscribe, leave a great review & give us a 5 star rating—it really helps!

Chef Ethan, from Kroger, stopped by to celebrate Crockpot Tuesday with us and brought a delicious meal! Ethan served us French Onion Pot Roast with Gruyere Mashed Potatoes!Ingredients:2-3 pounds Beef Chuck Roast4 teaspoons kosher salt½ teaspoon ground black pepper1 tablespoon olive oil6 yellow onions, thinly sliced6 garlic cloves, finely chopped6 sprigs fresh Thyme, stemmed and roughly chopped (1-½ teaspoons if using dry herbs)3 cups beef stock2 tablespoons Worcestershire sauceFor gravy: 3 tablespoons cornstarch mixed with 3 tablespoons cold waterInstructions:1. Season the roast with half of the salt and pepper2. Heat a large, heavy skillet over medium high heat. Once hot, add olive oil and chuck roast. Brown the roast for 4-5 minutes on both sides and add to a 6-quart crock pot.3. Add remaining ingredients through Worcestershire sauce to the crock pot.4. Select the LOW heat setting on the crock pot and cook 8-10 hours or until beef is tender5. Remove beef from pot and shred with a fork.6. Turn crock pot to high heat and mix in the corn starch slurry to thicken the sauce7. Return beef to pot and season with remaining salt and pepper.Gruyere Mashed potatoes:1 – 24oz container Kroger Homestyle Mashed potatoes (microwaveable)4 oz Murrays shredded Gruyere Cheese2 tablespoons salted butterFollow heating instructions on packaging and combine remaining ingredientsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

✨ Ready to take your growth to the next level? ✨The DG Mindset Academy | School of Growth is now open! Inside, you'll get access to my masterclasses, live 8-week courses, and Q&A coaching calls with me — all in a semester-style framework designed to help you transform at your own pace. Click here to join the Academy Your next level of growth starts now.

How do you design a team off-site that actually improves your organization? In this episode, Travis Timmons breaks down the mechanics of a Deming-styled off-site team meeting—from starting months early and setting a clear aim to using pre-work, fishbone diagrams, and PDSAs to drive real change. If you want a real-world example of how Deming leaders create focus, collaboration, and joy in work, this conversation is a practical place to start. TRANSCRIPT 0:00:02.3 Andrew Stotz: My name is Andrew Stotz and I'll be your host as we dive deeper into the teachings of Dr. W. Edwards Deming. Today I'm continuing my discussions with Travis Timmons, who is the founder and owner of Fitness Matters, an Ohio-based practice specializing in the integration of physical therapy and personalized wellness. For 13 years, he's built his business on Dr. Deming's teachings. His hope is simple; the more companies that bring joy to work through Deming's principles, the more likely his kids will one day work at one of those darn companies. Travis, how are you doing?   0:00:35.2 Travis Timmons: Hey, Andrew. Doing well, how are you?   0:00:37.1 Andrew Stotz: I'm really excited. We were just talking about the structure of today's discussion, and the topic for today is the mechanics of a Deming-styled offsite, which I... In today's session, we're going to be talking about the importance of starting early, setting an aim, figuring out and developing an agenda. Also homework, huh?   0:01:05.1 Travis Timmons: Right.   0:01:05.4 Andrew Stotz: Pre-work for attendees. I thought that's interesting as we were going through it. And then you talk about your activities, your outcomes and all of that. So why don't you get into it and walk us through the mechanics of a Deming-styled offsite. And by the way, one last thing. When we say Deming-styled, well, you're certainly getting a lot of support from a true Deming advocate, Kelly Allen, and your understanding of the teachings of Dr. Deming. And so you're doing your best to apply those things in this. Is it a perfect Deming offsite? Well, that's why we say Deming-styled offsite. Maybe the listener or the viewer would add in or subtract some things, but at least we've got the general structures. So why don't you take it away, Travis?   0:01:47.3 Travis Timmons: Yeah, no, happy to, Andrew. So yeah, we have our team offsite. It'll actually be 10 days from now. So from a big picture standpoint, one of the things I've learned is systems, process, organization, and none of that happens quickly. So every time we do an annual team offsite, it's about a three-month work-ahead process for myself and the leadership team. So we start a good three months before the meeting date just to start percolating on what do we need to talk about at this meeting? What's the aim? What do we want the outcome to be? And that doesn't happen with a week of preparation. So we've had to spend some time looking at our KPIs, where do we have an opportunity to have a positive impact on our system? So we have to study our current system, see where there might be opportunities for improvement, understand how do we want the team to engage with that. And for this year's offsite, our big aim... We have two aims for the offsite. One is to make the system visible. Everybody on the team. I've had some learnings through some newer leaders on our team that have been through the DemingNEXT and they've been on our team for a few years.   0:03:04.1 Travis Timmons: But they until going through the DemingNEXT, they didn't fully understand what system view meant. And that kind of hit me over the head like a ton of bricks. It's like, well, maybe that would be a good thing to spend part of our offsite making sure the entire team can visualize and see our organization as a system. And then the second aim from a mechanics, from a KPI standpoint, if you will, is we want to improve arrival rate for our visits. So basically, how many scheduled appointments show up is what we call arrival rate. To have a better impact on patient outcomes, joy in work for our team members, joy in the referral sources that send to us. So yeah, it was about a three-month process.   0:03:49.3 Andrew Stotz: And if I... Just curious, sometimes when I've done offsites or I've attended offsites, it's more general. Here you have a very specific thing, improve arrival rates. Why is it so specific and how do you come to that decision that this isn't going to be just an open discussion about things in our company?   0:04:14.4 Travis Timmons: Yeah. That's a great question. Some years they are a little more general. Like last year we spent quite a bit of time setting a new round of BHAGs, Big Hairy Audacious Goals. This year, looking at KPIs, looking at where the opportunities were to improve, where there were the most breakdowns and frustrations happening in our system that we were hearing consistently across our team. It's like, what's the one thing we can have an impact on that will, if we improve that, everything else will get better. And that was arrival rate. So then we started looking at, all right, how do we dissect that? How do we make it visible to the team so the entire team can work on it together? So that's how we came to that. And it's like, all right, this is a consistent issue. So if you do the control chart, it's like I can almost set my watch to what's arrival rate going to be every week. And until we change something in our system, that's going to be what's going to continue to happen and we need to have an impact on that this year. So that's how we came down to it. It's the one thing we can do that'll have the most impact positively across the entire organization.   0:05:23.1 Andrew Stotz: I often talk about a big company in Thailand that was a Deming-focused company for many, many years, and then a new CEO came in and he made it a different focus company. And the company struggled for years. Whether it's from that or not is a secondary item. But two weeks ago I was giving a lecture and a guy from that company, who is an older guy, was at the lecture. And afterwards we were talking and I said, "What's the difference between the prior guy and the new guy?" He said, "The prior guy set the direction and we all knew it. The new guy kind of has us set it or we go in a lot of different directions. It's not as clear." And so what I was thinking when you were talking about improve arrival rates, I was thinking, yeah, that's leadership. You've identified what you believe is the most critical element at this stage of the business right now, and there's a lot of knock-on effects of fixing that. Whereas if you went into that room and you say, "What's the biggest problem we have right now?"   0:06:35.6 Travis Timmons: Right.   0:06:36.3 Andrew Stotz: Yeah, you're going to get a long list, but as a leader you have to set the direction.   0:06:41.1 Travis Timmons: Yeah. Yeah, and with the leadership team as well. And yeah, where do we... The KPIs and the system, if you study it and look at the outputs through the Deming lenses, it becomes... It's not easy. You got to spend the work and have the tools in place and the discipline to track it all consistently so that you know what your true arrival rate is. I can get in... It's a whole probably different conversation, but tampering and all that kind of stuff. So we know what our data is because of how we've made very clear definitions on our arrival rate and how we don't tamper to get better numbers. But yeah, it's exciting. The team, as crazy as this might sound, we've done these for many years now, over a decade, and the team looks forward to them. And part of that is because we spend the time. I take this very seriously. If I'm going to ask people to come to a meeting for five hours, it better be good. And we better bring... We better have something we can work on as a team to come out of it. And if we don't, that's nobody's fault but mine. So that ownership of the system I take very seriously.   0:07:58.1 Andrew Stotz: A great song, by the way, by Led Zeppelin, Nobody's Fault But Mine. But I would also say that's why I think it's fascinating to continue to go through the structure that you've got, because I think it can guide all of us. So we've learned about starting three months early. I was also thinking about my Crock-Pot. I like to cook slow-cooking food and I put all these different tastes of an onion and a piece of meat, which doesn't really have taste in some ways. And I put them all in a pot and it's eight hours. And if I interrupt it at one hour, there's just, there's not much value there. It needs time to extract the tastes and also bring those tastes into each other until you end up at the end of eight hours. Like, whoa, that's amazing. So...   0:08:51.4 Travis Timmons: Right. Right. Yeah, as you're pointing to, that's kind of how the agenda evolves. So we have an aim of system visibility and arrival rate. Well, how do we put an agenda around that together? So myself, the leadership team, Kelly, we've been working back and forth quite a bit, several iterations of that. So that's part of why you need that three months. You work on it. That sounds great in your head. You put it on some PowerPoint slides and then you share it with folks and they're like, "I don't know really what you're trying to say there, Travis." So there's...   0:09:25.0 Andrew Stotz: It seems like an onion and a carrot.   0:09:27.0 Travis Timmons: Right. Right.   0:09:27.3 Andrew Stotz: But I don't get the taste of it.   0:09:29.6 Travis Timmons: Yeah, so it's just working through those iterations. So miniature, little PDSAs, if you will, of the agenda. But yeah, once we get it to a point where we feel like, okay, we know what we want to work on, then the next big thing becomes how do we get the team involved ahead of the meeting? Because if you... I found very clearly over the years, if the team's not understanding what they're going to be working on coming into the meeting, that you've lost so much opportunity to learn from the entire organization. Because that's where the real learning happens when we do these is stuff that's happening that I don't have visibility of or little workarounds or somebody has a great idea, but maybe didn't feel like it was the right place to bring it up. So just have another opportunity for people to feel very comfortable sharing what breakdowns are happening. But we have homework, right? So that's one of the other big pieces of, if we're going to work on the system, we better know what we're working on that day. And if I don't tell anybody what we're working on until the day of the meeting, we could spend two hours just defining a fishbone chart, which we can talk about later perhaps.   0:11:15.7 Travis Timmons: But the point of the homework is we spend a lot of time, hours preparing the homework booklet that we give to the team about two-and-a-half weeks before the meeting. And it informs them, here's where we're going to be diving deep. We need you to come with the ideas and questions and thoughts already in your head so that we can all just dive in aggressively. Because it's so powerful when they're just bringing the ideas, referencing their homework. You can get so much more done in five hours than if we weren't doing that. So that homework becomes critical and has to match the agenda. If it's disjointed, then you've already lost some trust with your team because they're like, "You had me do all that homework and then we just didn't talk about any of it at the offsite. Like, what are we doing here." So it all has to tie together from a system view, as Dr. Deming would want, hopefully.   0:11:43.5 Andrew Stotz: Yeah. And I don't know, for the listeners and the viewers out there, you probably feel the same way I do, which is kind of like, "Oh, gosh, I should have done more preparing for that last offsite." And also feeling that excitement like, "Oh my gosh, I can unleash a lot from my leadership team, from the company employees through this pre-work and all of a sudden all the mess I have sometimes in offsites of, I don't understand what you're saying by this and what do you mean by that? It could be this." And all of that's gone. And so it makes me... I'm literally thinking about my next offsite and thinking, okay, how am I going to incorporate what you're teaching? So keep going. [laughter]   0:12:26.5 Travis Timmons: Yeah. Yeah, no, it's... And I've learned from some of the best over the years, so it's... I've been very fortunate to learn some of these tools. But yeah, from the homework perspective, it'll accomplish one of our other aims, which is always an aim, but more pointed in this meeting is they start to see the entire system and the complexity that's within it and just start appreciating. "All right, here's everything that has to happen." And, man, we're doing a lot of things really well. And they understand at a deeper level, every piece on our team is critical. There's no silos, no one piece of the equation is more important than the other. If any piece of the equation doesn't happen well, then we're not successful. So that's what with the homework, it just starts making sure from a cultural standpoint and an understanding from the Deming lens, we're all on this together. We have to work on the work together. And the system visibility helps with that, with the homework. And the engagement is so high.   0:13:32.3 Andrew Stotz: Yeah, I'm sure. And that's part of what makes it exciting when I was listening you talk. And I think we're going to need to do a little pre-work on the concept of fishbone, because there are some people that are listening or viewing that may have never even heard of fishbone and fishbone analysis and all that. So maybe as we move into this next part, make sure that you do that pre-work so that we all can figure out exactly what it means, fishbone. And I think you may even have some diagram of that you can share.   0:14:03.4 Travis Timmons: Yeah, I could pull up. If you'd like, I could pull one up to share here. So did that come through for you there?   0:14:12.9 Andrew Stotz: We see it now.   0:14:14.8 Travis Timmons: So this will be... This is part of the homework booklet that we created. So we filled in what we call the main bones. And this is just the patient journey from first contact with Fitness Matters all the way through to a successful discharge. So we have the main bones, I'll call it. If you envision this being, there'd be a fish head at the far right, and then the tail would be at the left. But we just want people to start working on, okay, how does somebody first hear about us at initial contact? Well, they'll write in underneath initial contact, could be website, Google search, could be physician referral, could be my neighbor. So we start penciling in what's all of the ways people first come in contact with Fitness Matters? So we have an understanding of what that looks like. And is it a good first impression? Do we knock that out of the park? And then it just goes through all the major... We look at it as five major bones from first contact to discharge. Second is that initial contact with us to them, scheduling the evaluation. So how many times have they had to call us and leave a voicemail, or can they schedule online, or can they stop in the clinic and schedule, or how did the script come to us, do we capture their insurance data correctly? It just goes how quickly a lot of researching...   0:15:37.0 Andrew Stotz: So many ways to drop the ball?   0:15:39.6 Travis Timmons: Yeah, a lot of research to show if you don't schedule that patient within the first 48 hours of initial contact, the likelihood of them scheduling just plummets.   0:15:49.3 Andrew Stotz: Yeah.   0:15:50.0 Travis Timmons: So a lot of things we have to consider in technology and systems, process, tracking. We have a whole system of how we track how many times we've reached out. We have templates created on how we text message versus voicemail, because some people don't listen to voicemails anymore. Anyway, I could spend an hour just on this fishbone. And then it goes to evaluation day. So when they show up in the clinic, do we have their benefits ready to explain to them? Is the therapist ready for them? Have they looked at their medical history? Do they understand how much they're going to pay? How do they pay? Is it easy to pay? And then the next bone is the plan of care. So all the visits they do, how good are we at scheduling them? How good is the therapist at predicting how many visits they'll need? Is it clear? Do they understand what they owe every visit? So there's not a great experience and then they get this big surprise bill at the end and just ruins everything, right? So we work very hard to be transparent. And then a successful discharge into home exercise and our wellness services.   0:16:52.5 Travis Timmons: So that's what we want everybody to spend some time on with homework. And then at the offsite, this isn't easy to make a patient happy and have a successful outcome. And I think a lot of times in organizations, people don't fully appreciate or see the entire system and understand why this part up here. So if we don't fill out their insurance demographic correctly at the front desk and we rush them back to the evaluation because the therapist is in a hurry, well, now all of those claims aren't going to get paid.   0:17:27.9 Andrew Stotz: Yeah.   0:17:29.1 Travis Timmons: And now we've had a bad outcome for the company. So anyway, that's the fishbone chart. It really helps you diagram at a big level. And then you can dive deep on each one of these bones and turn each of the bone into its own miniature fish, we'll call it, and really dive deeper and deeper, which we'll be doing at our offsite.   0:17:46.8 Andrew Stotz: Yeah. And for the listener out there, think of your own business, what's the chronology of from first contact to delivering this successful experience? Delivering that experience that you're trying to deliver in your business or your school, wherever you are. And this breaks it down into kind of the stages or the phases of that on kind of a chronological order. And that helps you to visualize. And that's part of what you've talked about is the idea of trying to, one of the big goals is visualizing. So that's a great visual of it. Maybe, I think you can probably stop sharing that now. And then also that's, I believe, activity, what I would call activity part one is working on that. Maybe talk a little bit about the mechanics of, now that we understand the fishbone and all of that, what are you asking them to do and then how are they using that?   0:18:51.2 Travis Timmons: Yeah, so the first breakout, we're going to have six tables where they'll use their homework to start filling that in. It's conversation, it's collaboration. It's like, "Oh, this person over here had that on their homework. I didn't even think about that." So that's the goal is that 10,000-foot view, here's the entire system.   0:19:09.6 Andrew Stotz: And are they doing that on a wall together or something like that? Or how is it happening?   0:19:13.4 Travis Timmons: Yeah, we're going to have big newsprint, so it'll be up and big newsprint so everybody can see what's going on. And at the end of the day, we have a very large fish that we're going to have posted and we're going to fill it in with the final product, if you will. That's the entire fishbone. So that's the aim of the first one, is the big picture. Some collaboration, some understanding of the entire system of Fitness Matters and what the complexity looks like. It also allows, one of the things we try to do with this offsite and really in culture in general, Dr. Deming talks about is driving out fear. So newer team members, especially when they start seeing, hey, let's just start talking about stuff, they really start to have a deeper understanding of our culture. And yeah, we do want to talk about stuff. We do want to talk about ways to improve. And then a follow on to that, we're going to do another breakout later in the day. And by table, each table is going to be assigned one of the main bones we just reviewed there.   0:20:20.4 Andrew Stotz: Right.   0:20:21.2 Travis Timmons: And they're going to turn that into a fish itself and do a really deep dive. And what are all the pieces and parts of initial contact? What are all the pieces and parts of eval? So on and so forth. And the aim of that piece is then with that deeper dive into the complexity, the aim is to come away with probably three PDSAs of where do we need to improve our system? Based on that work, we'll have three, maybe four really clear ideas on, okay, we're seeing this as a sticking point. The team's talked a lot about it. How do we improve that? So that's where the PDSAs come from.   [overlapping conversation]   0:20:58.5 Andrew Stotz: So how do you end up figuring out? I mean, everybody's going to talk about, "We need to fix this area, we need to fix this area," or something like that. How do you then... Is it a collaboration, a discussion, is it a voting to say these are the three PDSAs we're going to work on?   0:21:16.7 Travis Timmons: Yeah, so we want it to be collaborative. There's little... Everybody will have little sticker dots. And on one of the breaks, once all these fish charts are filled out, we're going to ask team members to go around and put a sticker by the one that they think would be the highest and best use of our time and resources. So that's kind of an internal, quick, on-the-fly voting just to see where the team's heads at. And they can also have an understanding of how this is hard to... It's hard to choose. We can't work on 20 things. So where do you guys think we need to put the effort? And then at the end of the day, at the very end of the day, I have to decide based on all the feedback from the team and what our resources and capabilities are, then we have to pick three or four. But it's super powerful to have the team involved in that.   0:22:08.4 Andrew Stotz: Yeah, and one of the things about that type of voting is that sometimes people are voting on things that they think they understand what they're voting on and then you find out, actually, maybe not. So one of the fun ones to do in that case is say, okay, if you have one of your ideas up there that wasn't voted for, it could be, and you think it should be, it could be, maybe they didn't understand how you described it or how it's up there. And anybody that wants to make a pitch for that, go ahead.   0:22:37.0 Travis Timmons: Right. I like that.   0:22:37.4 Andrew Stotz: And you'll get a couple zealots saying, "I really think that this one should be up there in a higher priority." And then after that and say, "Okay, anybody want to move one of their dots?" And then that's a fun way.   0:22:52.5 Travis Timmons: I might steal that one. I like that.   0:22:55.6 Andrew Stotz: That's a fun way to say, there's always a second chance, but you got to make your pitch and it's got to convince people to move their dots. So, yep.   0:23:03.4 Travis Timmons: Yeah. I like that. Yeah, so that's how we work on the PDSAs. And it just really at the end of our meeting, I feel like the work we will have done with the homework and the how the agenda is laid out, because we spend a lot of time on the agenda and making some... So we have a timetable on each part of the agenda because my experience has been if you don't plan then things are going to go sideways. Like if you don't have a time commitment to it. And it also gives you a hard break on like, "Okay, guys, there's a couple other things we have to tackle today. This is extremely helpful, but we got to move on to the next thing." But at the end of the meeting, I have the agenda structured in a way that I feel like, I hope I'm not wrong, we'll find out next Friday. I feel like we'll have enough data, enough of the voting, enough of the conversation where I'll be able to report back to the team on like, "Hey this kind of aligns with where I think we need to put our energy and resources. Here's the top three PDSAs we're going to do." And if there was something that had a ton of votes, but we're not going to do that. I also want to be able to share with them why. "Hey, I understand that's big, but we don't have the money to do that one this year," or something like that. Because you don't want to do all this work and then just pick totally something different. And then because then you've lost total trust in your team and that's not good.   0:24:35.6 Andrew Stotz: Yeah. And also, one of the things that I learned after working at investment banks over the years and teaching ethics in finance is that there's firewalls between different parts of an investment bank because they don't want the employees communicating because they're kind of doing conflicting businesses. And so a person working in one area, as I was working in research, is different from a person that's working in investment banking. I may be doing research on a company and saying, "This company is a sell." And that that guy may be doing investment banking and say, "I'm going to help this company raise capital." And we have different objectives. And and they're both legitimate activities that are happening. And we're serving different clients. I'm serving the fund manager who's considering investing. And that person's serving in the investment banking, the CEO of the company and the ownerships and the shareholders of the company. We're serving different clients, but the important thing is that we're not really supposed to know, and we generally didn't, throughout my career, know what the other was doing. But as you go up to the next level of management, they are on both sides of that wall.   0:25:49.0 Andrew Stotz: They must be able to understand what's happening on both sides for various reasons, but most importantly, they have to make decisions about the overall organization based upon a level of knowledge that maybe the people at the lower parts of the organization may be extremely excited and confident and happy about what they're doing, but they can't necessarily connect all those dots. So that's the reason why I would explain in your case that you may have to override something and say, "Look, I've listened, but I do think this is a higher priority because what you guys aren't seeing is how this connects to the implementation of the software."   0:26:25.8 Travis Timmons: Right.   0:26:26.1 Andrew Stotz: "And you're not seeing it because you haven't been doing all of this stuff that I've been doing. And so I'm going to override that one and raise that one. But the other two, let's do those," type of thing.   0:26:36.2 Travis Timmons: Yeah. And that's kind of from a... Totally agree. And that's from a Deming, make the system visible. You also have to explain from a transparency standpoint, in my opinion, anyway, if you're going to go through all this work to your point, everybody doesn't fully understand what our budget is to spend on software next year, for example, and don't expect them to, but I need to know that. So just explaining to them why we're choosing the ones we're choosing, explaining that we can't boil the ocean, and then create the PDSA and we'll give them a promise that we'll report back within... Usually, I report back within a month at the end of the meeting, of the PDSAs build out, you know, what's the aim?   [overlapping conversation]   0:27:22.5 Andrew Stotz: That was my next question. How do you make sure that those PDSAs get done? Because I've left a lot of offsites. I've left them and thought, "Yep, that was interesting. Nothing's going to happen."   0:27:35.8 Travis Timmons: Yeah, no, that's where you start to lose trust from your team as well. It's like if, you know... So we revisit our meetings from last year. Like that'll be part of our recap. Okay, here's what we set out to do last year. So the beginning of the meeting is like, here's the things we talked about we wanted to do and here's what we did. Here's what we still have left to do. But yeah, with a deliverable like this, man, it would be a huge miss on my part if we didn't follow through with PDSAs.   0:28:05.5 Andrew Stotz: And are you managing those or you have one person in-charge of each one of those and then you work with them or what are the mechanics of that?   0:28:15.4 Travis Timmons: Yeah, I think the two larger ones, one of ours is going to include a software change. So that one will be in my wheelhouse for sure.   0:28:22.9 Andrew Stotz: Yeah.   0:28:24.0 Travis Timmons: But yeah, I could envision assigning a champion for two or three of the smaller ones and they won't really be small, they'll be company-wide. The software is a pretty heavy lift.   0:28:36.8 Andrew Stotz: It's interesting because now I can see you've talked about this driving out fear and sharing all information and all of that. And I think that now that I understand your process, I can see that when you get into the hard work of the PDSA, that's going to challenge assumptions, it's going to push the limits, it's going to be testing things that when you get there, everybody knows exactly why that's happening and where that came from. Maybe you can talk a little bit about this concept of one of your goals being driving out fear and using this event as one of the ways to do that.   0:29:17.0 Travis Timmons: Yeah, no, yeah, that's a big piece that I learned from Deming years ago is, people have a lot of fear. What's going on? We don't know. The transparency of this event in and of itself, my experience has been, like, "Oh, I guess we're just talking about everything here, huh?" Putting it out there just makes people comfortable knowing what's going on, what we're working on, what we're not doing as well as we could be and we're aware of it and where it's at in the priority stack. And then also, for five hours they're going to be seeing people speak up. And we call it, "Celebrate the Breakdowns." So from a Dr. Deming perspective, 96, some percent of issues within an organization are due to system issues, not people issues. So they'll start to see, like, hey, when you talk about systems and processes, you can really talk pretty intensely. Very hard to do if you're complaining about how people do things. Right? Because you're... So that system breakdown, we call it Celebrate the Breakdowns, just allows people to be more free and also understand, hey, everybody does show up wanting to do a good job.   0:30:30.7 Travis Timmons: And Travis probably assumes I show up wanting to do a good job. Let's talk about how to make this place better. So that drives out the fear just by making the system visible. And then with the PDSAs, I think it drives out fear from a standpoint of they know when we're going to make a change. This isn't just us shooting from the hip. It's a very organized, methodical, visible way that we know we need to change something. Here's how we're going to do it, and if we're wrong, we'll change it. So that's another way that the PDSA process, my experience has been it also drives out fears because they have a deep understanding of just seeing this entire process. They have confidence, like, "Okay, this isn't just flavor of the month. I'm just going to throw stuff at the wall and see what sticks. This is a big deal. We're going to work on it together. We're going to try it and if it's not going well, we'll try something different collaboratively."   0:31:29.5 Andrew Stotz: I want to wrap it up there and I think... Do you have anything final that you want to add to the process that we've talked about? Is there anything else that people need to know about as they're planning their offsite?   0:31:40.5 Travis Timmons: No, I think we covered quite a bit. I think the big takeaway is it's more work than I think I realized until I had exposure to Deming and some mentors in my life. And it's been a game changer on how much we can accomplish. So the time investment is worth it.   0:31:57.2 Andrew Stotz: And I think we're going to meet again later and talk, and I think we can get an update from you what went well, what do you need to improve, and guide us also as we think about our next offsite, which is pretty exciting.   0:32:11.5 Travis Timmons: Yeah, I look forward to sharing how it went. My hope is I'll report back on at least three PDSAs that we have ready to engage for 2026.   0:32:21.2 Andrew Stotz: I can't wait. Well, Travis, on behalf of everyone at the Deming Institute, I want to thank you again for this discussion. And for listeners, remember to go to deming.org to continue your journey. This is your host, Andrew Stotz, and I'll leave you with one of my favorite quotes from Dr. Deming, "People are entitled to joy in work."

INTRO (00:24): Kathleen opens the show drinking a L'il Smack IPA from Chandeleur Island Brewing Company. She reviews her show in Chattanooga and the chaos that resulted in Nashville from Winter Storm Fern.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   TASTING MENU (8:02): Kathleen samples French's Creamy Dill Pickle Mustard, Tostito's Mexican Street Corn chips, and Crunchmaster Multi-Seed Ranch Crackers.    COURT NEWS (22:49): Kathleen shares news involving Martha Stewart's personal snowplow and her new Connecticut restaurant “The Bedford,” and Chappell Roan accepts the Harmonizer Award from Nancy Wilson.    UPDATES (40:55) : Kathleen shares updates on the evasive St. Louis monkeys, Maine's lobster lady Virginia Oliver passes at 105 years, and Canadian drug kingpin fugitive Ryan Wedding is arrested in Mexico.   FRONT PAGE PUB NEWS (56:15): Kathleen shares articles on the definition of a frost quake, a few Vegas resorts are taking the Canadian dollar at par to lure back visitors, Alex Honnold free climbs Taipei 101, the

This podcast description was blatantly written by AI... In this episode of the Clint, Megan, Dan Podcast, we delve into hilarious and unexpected kid confessions that caused trouble for their parents. The tension rises as Clint and Dan gear up for a high-stakes go-kart race, putting their skills and pride on the line. We also enjoy an exclusive interview with New Zealand acting legend Tim Morrison, discussing his latest projects and sharing words of wisdom for aspiring actors. Prepare for an episode filled with laughter, competition, and candid conversations! 00:00 Welcome to the Clint Megan Dan Podcast02:08 Throwback Songs and Nick Carter's Birthday08:34 Blueberry Farm Chat with Olivia10:58 Scandal and Celebrity Gossip19:25 Easy Money Game with Guy26:48 Interview with Tim Morrison31:45 America's Next Top Model Documentary34:18 Reflections from Past Contestants35:04 Changing Times and Public Perception36:10 ChatGPT and Naughty Pickup Lines39:09 Advice Roulette: Life's Tough Questions50:19 Go-Kart Challenge: Clint vs. Dan57:45 AI Music vs. Real Music01:01:55 Kids Say the Darndest Things

​1)      Does the worn-out card-cover of the Hand Tefillin need to be placed in Shaimos?[1]2)      We did not have a minyan for Shacharis, Musaf or Mincha.The 10th man arrived after Mincha. Were we able to now readthe morning or the afternoon Krias haTorah?[2]3)      We have building-plans for our forthcoming Chabad House. May we show them to people on Shabbos?[3]  4)      During bentsching after a meal celebrating a Bris, several extra prayers are added, each beginning with Horachamon. Should the honorees be holding the cup of wine?[4]5)      We had a cake baking in the oven on Friday. At candle-lighting time I checked the cake and it was still moist inside. A) Was I allowed to leave it bake [with a timer to switch off the oven later]? B) Would the cake be Muktzah for the rest of Shabbos?[5]6)      A few minutes before Shkiah, I took a frozen chulent out of the freezer and put it into a Crock-Pot. The knob is taped down so you can't change the setting.7)      I placed a cold kugel on a hotplate that doesn't have any heat settings. Okay?[6]8)      At a ladies' event each participant fills a decorative bottle and fills it with a flavoured oil. The oil will typically be used to enhance salads. Do the bottles need to be toivelled?[7]9)      I slipped up and said something untrue to a colleague – something that has no relevance to them. Do I have to confess to them that I had been untruthful?[8] 10)  Feedback on adding Aliyos on Shabbos:מפיהשמועה: בשבת הסמוך לנשואי מרת שיינא הי"ד בת כ״ק אדמו״ר ריי״צ לרמ״מהכהן הורנשטיין הי"ד נכד אדמו"ר מהר״ש נ"ע (י' סיון תרצ"ב),החתן עלה 'כהן', הרבי עלה מפטיר, ועשו 'אחרון' בשביל המחותן, ר' משה הכהןהורנשטיין.To sponsor a Shiur – to honour a special occasion -contact: dayan@lubavitchuk.com[1] ראה ס' גנזי הקודש פ"ו סי"ג.[2] בשערי אפרים (ש"זסל"ט) כתב שאם כבר אמרו אשרי ובל"צ, אז יקראו של מנחה. ואילוהמשנ"ב (סי' קלה שעה"ת אות ה) הביא זאת בסגנון של לכתחלה. אכן פשטותלשון הדגול מרבבה (או"ח שם) הוא שכל יום השבת הוא זמן קריאת פרשת השבוע. אבללקרוא גם של מנחה לא נראה, דסתרי אהדדי.[3] ההיתר של פיקוח על צרכיצבור בשבת, היינו מפאת הצורך לעשות זאת אז (נזר ישראל פי"ד סי"א; ליקוטירימ"א שם סק"ט).[4] שו"ת אבני חפץ(גולדברגר) ח"ג סי' מא.[5] ראה פסקי תשובות סי' רנד:ג. אכן בהמשך שם פקפק אםלסמוך לכתחילה לומר שקרמו פני הפת מבעוד יום. [6] בס' שבת כהלכה פ"ח ס"ד מסיק שכשאי-אפשרלשנות מדת החום, הוי כגרופה. בדין הראשון צריך לכסות מבפנים בנייר-כסף. מיחםחשמלי צריך שהמים יירתחו מערב שבת לשליש או חצי בישולם (שם פ"ו ס"ב). [7] פסקים ותשובות יו"דסי' קכ אות יח.  [8] ספר ניב שפתים (לר' נחוםיברוב ז"ל) כלל ט ס"ל.​ 

What is in your spiritual crock pot? In this episode, Mike talks about Love, Sonship, and voting for dictators.  This is what the LORD Almighty, the God of Israel, says: “Tell this to your masters: With my great power and outstretched arm I made the earth and its people and the animals that are on it, and I give it to anyone I please. Now I will hand all your countries over to my servant Nebuchadnezzar king of Babylon; I will make even the wild animals subject to him." -- Jeremiah 27

Dr. Don and Professor Ben talk about the risks of holding raw chicken at room temperature "all day" before cooking. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Staphylococcosis in Poultry - Poultry - Merck Veterinary Manual Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts - PMC

Taking a look at Crock Pot lil smokies, or meatballs.See omnystudio.com/listener for privacy information.

Erika points out what the RHOBH cast would never agree to do. What is Jenn doing wrong? When did Slade become the voice of reason? Plus, we are confused what Gretchen is hurt about… it has been 12 years? See omnystudio.com/listener for privacy information.

Three Big Conversations: #WitchTok is upset at Crock-Pot for not releasing a cauldron. - 07:50 New studies about how spiritual yearning changes with age. - 21:35 Sora becomes the most-downloaded free app in the Apple App Store. - 38:33 Meme of the Week: “The lion does not concern himself…” The phrase “the lion does not concern himself with [thing X]” has been gaining popularity on TikTok and Instagram over the last few weeks. The phrase itself entered the lexicon thanks to Game of Thrones. However, in recent days, it's turned into an ironic way to justify personal preferences (Ex. “The lioness does not concern herself with onions on her In-N-Out burgers.”) or avoiding basic responsibilities (Ex. “The lion does not concern himself with folding laundry.”). Elsewhere in culture:  Streamer and political commentator Hasan Piker sparked controversy in the streaming world after he appeared to use a shock collar on his dog while streaming. The new EA game Battlefield 6 is having a very successful first week, setting it up to potentially dethrone Call of Duty: Black Ops 7 as the go-to first-person-shooter this holiday season. Popular shonen anime My Hero Academia begins its final season this weekend. In fact, it's a big season for season premieres of popular anime in general. Swifties are up-in-arms over Taylor Swift's alleged use of AI in her promo videos for her new album The Life of a Showgirl. Instagram announced a policy going into effect later this year that attempts to limit teens' accounts to only show content that would appear in PG-13 movies, a rating system Meta called "familiar to parents.” Become a monthly donor today, join the Table. For more Axis resources, go to axis.org.

#WitchTok is upset at Crock-Pot for not releasing a cauldron, new studies about how spiritual yearning changes with age, and Sora becomes the most-downloaded free app in the Apple App Store. Meme of the Week: “The lion does not concern himself…”  The phrase “the lion does not concern himself with [thing X]” has been gaining popularity on TikTok and Instagram over the last few weeks. The phrase itself entered the lexicon thanks to Game of Thrones. However, in recent days, it's turned into an ironic way to justify personal preferences (Ex. “The lioness does not concern herself with onions on her In-N-Out burgers.”) or avoiding basic responsibilities (Ex. “The lion does not concern himself with folding laundry.”). Elsewhere in culture:  Streamer and political commentator Hasan Piker sparked controversy in the streaming world after he appeared to use a shock collar on his dog while streaming. The new EA game Battlefield 6 is having a very successful first week, setting it up to potentially dethrone Call of Duty: Black Ops 7 as the go-to first-person-shooter this holiday season. Popular shonen anime My Hero Academia begins its final season this weekend. In fact, it's a big season for season premieres of popular anime in general. Swifties are up-in-arms over Taylor Swift's alleged use of AI in her promo videos for her new album The Life of a Showgirl. Instagram announced a policy going into effect later this year that attempts to limit teens' accounts to only show content that would appear in PG-13 movies, a rating system Meta called "familiar to parents.” Become a monthly donor today, join the Table. For more Axis resources, go to axis.org.  

Katy Perry and Justin Trudeau wow in new yacht pictures. M. Night Shyamalan is making a Magic 8 ball TV show. Can you guess which other children's toys are being adapted? Half Moon Bay's pumpkin contest has crowned a new winner. A guy gets a group of 50 people together to prank Waymo. Vinnie's got fast facts, Sarah's got questions. Plus, the witches on Tik Tok have beef with Crock-Pot!

Diane Keaton passed away on Saturday, and there are no shortage of meaningful tributes from the men of Hollywood. Sources say in her final months she was surrounded only by her closest friends and family. ‘Bridgerton' season 4 is on the way! ‘TRON: Ares' and ‘Roofman' both had disappointing openings, despite their respective star power. Bob's recommending the latest Conjuring movie if you're looking for a spooky season flick. Vinnie's got what you need to know about sports. Weddings are expensive - get sponsors! Plus, one of the Joes pops on the show to talk Bad TatTuesday. Alec Baldwin crashed his Range Rover in the Hamptons. Maybe he was distraught about Hilaria's elimination on Dancing With The Stars. Today's walk down memory lane: TiVo! Apple TV is dropping the Plus. The trailer is here for ‘The Running Man' starring Glen Powell. 10 Years ago this week Playboy took a big risk. A man settles his court case in exchange for a Baja Blast - huh? Katy Perry and Justin Trudeau wow in new yacht pictures. M. Night Shyamalan is making a Magic 8 ball TV show. Can you guess which other children's toys are being adapted? Half Moon Bay's pumpkin contest has crowned a new winner. A guy gets a group of 50 people together to prank Waymo. Vinnie's got fast facts, Sarah's got questions. Plus, the witches on Tik Tok have beef with Crock-Pot! As expected, Taylor Swift takes over the Billboard chart with every single song ranking consecutively. Sounds like there's only one record she has left to break - can you guess which? Thanksgiving was yesterday! … If you're Canadian. Here's what the gang is looking forward to eating at the American version. Kaiser healthcare workers are striking for 5 days. Vinnie's got your feel good story of the day and some killer dad instincts.

Bulls–t! New York doesn't even make top 15 of the most foul-mouthed states - Bulls--t! New York doesn't even make top 15 of most foul-mouthed statesThe United States of Cussing: Every U.S. State's Favorite Swear Word - The United States of Cussing: Every U.S. State's Favorite Swear Word - Word TipsBirds Love pooping on brown cars and Ram pickup trucks - Birds Love pooping on brown cars and Ram pickup trucks.Two-time Tampa bank robber arrested after mom turns him in - Two-time Tampa bank robber arrested after mom turns him in, police say | WFLASexy Time Fun FactsPoll: Six in 10 Americans would let a brand sponsor their wedding - Poll: Six in 10 Americans would let a brand sponsor their wedding - Talker ResearchLet's break down how to argue like grown-ups, in a way that keeps love intact and resentment far, far away - How to Argue Like Grown-Ups: Couples EditionIs “Zip Coding” Just Another Toxic TikTok Dating Trend? - 'Zip coding' is the latest dating trendGen Z Is So Broke They're Only Going On Dates For The Free Meal - Survey Finds Gen Z Only Going On Dates For The Free Meal | YourTangoRizz News With MoonFerguson man boarded school bus, had 6-year-old daughter punch girl - Police say Ferguson man had daughter, 6, punch girl on bus“Do better”: TikTok witches have begged Crock-Pot for a cauldron, only to be denied - TikTok Witches Beg Crock Pot For A Cauldron, Only To Be Denied‘Dew' process lets Oregon suspect resolve case with one Baja Blast soda - ‘Dew' process lets Oregon suspect resolve case with one Baja Blast soda | The Daily ChroniclePastor Points AR-15-Style Rifle at Congregation While Preaching About ‘Spiritual Violence Toward Unbelief' - Pastor Wears AR-15 During Sermon To Illustrate “Violent Faith”Texas Girl Hailed a 'Hero' After Saving Younger Brother From Choking in Video - Watch: 10-Year-Old Girl Saves Younger Brother From Choking See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Crock-Pot has responded to the beef witches have with their company.

Check out this awesome show from September 2, 2022 Bible Study: (3:58) 1 COR 4:1-5 Is St. Paul the head butler? LK 5:33-39 What is a wineskin? Letters: (22:10) Could Mary have said no to the angel Gabriel? Do you need to process in with the cross? Word of the Day: Servant (31:32) Callers (34:42) - Can God cause anyone to sin? (39:47) - The Crock-Pot was made by a Jewish man so he could make Cholent (41:16) - Are Jews today the same Jews back in Jesus' time? (49:41) - Should I get a new Godfather for my child now that I'm a strong Catholic?

This week, in Green Bay, Wisconsin, one of the craziest stories, in recent history. A woman, with a strange past, gets together with her ex-boyfrined, while her husband is in prison. They have a drug fueled good time, until she decides that she doesn't want to stop choking him, during an intimate time. Police end up finding parts of him, scattered throughout a basement, and in a Crock Pot box. She also attacks her lawyer, in court, says she had sex with Jeffrey Dahmer, and more!!   Along the way, we find out that the curbs are out to get you, in Wisconsin, that bad backgrounds often produce bad people, and that you should never "get lazy" while dismembering, and disposing of a body!!   New episodes, every Wednesday & Friday nights!!   Donate at patreon.com/crimeinsports or go to paypal.com and use our email: crimeinsports@gmail.com Go to shutupandgivememurder.com for all things Small Town Murder, Crime In Sports & Your Stupid Opinions!   Follow us on... instagram.com/smalltownmurder facebook.com/smalltownpod   Also, check out James & Jimmie's other shows, Crime In Sports & Your Stupid Opinions!!