Podcasts about deliciousness

Allen and RD are knockin back Stone Delicious Double IPA by Stone Brewing. From the website:It's hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We're talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.Tasting NotesFeatured Hops: Amarillo, Centennial & El DoradoFlavor Profile: Candied orange, Meyer lemon, caramel, ripe red apple, red and black licorice. Palate: Medium body, medium sweetness and then some bitterness on the finish. Appearance: Deep gold, clear, white fluffy head.Aroma: Strawberry shortcake, sweet lemon, honey, cherry skin.Overall: We have played around in the past with doing a double version of our Stone Delicious IPA. This one shares some attributes with Delicious but also is its own unique beer. At 9.4%, it drinks deceivingly smooth and really captures the complex layers of a Delicious IPA!Thanks for watching!---------------------------------------#beer #craftbeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #stonebrewing #ipa #doubleipa #strikeoutbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Deliciousness for your ears, and you don't have to Venmo us a dime! It's Al Mancini, host of the Food and Loathing Podcast is here with all the delicious foodie news, celebrity interviews and on-the-scene [...] The post Neon Feast: Arts District Growth, High-End Whiskies, and Derby Day In The Sky appeared first on Highway Radio.

If you're not already on the Sip With Nikki mailing list, be sure to sign up here to be the first to know about our Inaugural SIP Membership, Coming SOON! (And get my free wine tips cheat sheet when you do...)Show Notes: If you think a visit to Walt Disney World (or Disneyland) means days of chicken fingers and churros... think again! While those classic park snacks are fan favorites, the food (and wine) scene in the parks and resorts is no joke! I am am HERE. FOR. IT.It isn't just about food, though; it's about the memories made with friends, the laughter shared, with my family and the pure joy of experiencing Disney through the lens of a food lover (is that you?)So, whether you're planning a trip or just dreaming of one, let's dig into the deliciousness that awaits at Walt Disney World in Orlando. Listen in to my recent visit for all the tips on some lesser know delicious bites across Disney property (and some classic favorites).What cocktails we sipped poolside at the Riviera Resort My standout mouthwatering offerings at Epcot's Flower and Garden Festival, The bites from the Honeybee kiosk that paired so well with a very surprising wine optionThe new and improved food offerings at Olga's Cantina in Star Wars Galaxy's EdgeMy FAVORITE breakfast item on Disney PropertyA sneak peak into 2 NEW (to me) locations and what we ordered that blew us away!Links and other Resources:Wines mentioned in this episode:Florida Orange Groves Sparkling Blackberry WineFlorida Orange Groves Orange Blossom Honey Wine (Mead)Joseph Drouhin Burgundy (Pinot Noir) enjoyed at Toplino's TerraceProtea South Africa Chenin Blanc enjoyed at Wailulu Bar and GrillNikki's Links:Follow me on Instagram to get the scoop on upcoming episodes and to see all the Food and Drinks you heard about today!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!Enjoy some of Nikki's favorite products from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.If you'd like to be an ANGEL and Support the Podcast, you buy me a glass of wine and get a shout-out on a future episode!Questions? Comments? Guest...

Are you truly savoring the deliciousness of being alive on this beautiful planet? Or are you missing out—caught up in the pains of the world and making them feel more real than the joy that's available to you right now? In this podcast, we explore the art of being fully alive — where every moment becomes a living expression of gratitude, wonder, and joy. If your sense of joy has been fading, I dare you to tune in. One listen could open a door to something new.

It's another month at Geek Retreat and Doug is cleaning up after a pre-release, Paul is renting movies he already owns and Mike is not happy with Disney's recent animated output. Elsewhere John Hollywood is something of a scientist himself, Neill Blomkamp draws old people, Shaggy swings by and we check in with Doug-tor Who. The 50ft Nerds: Paul is a Bear-ist

Our guest is Hilo Mahelona who is the chef and founder of Hilo Beverly Hills https://www.hilobh.com/ in Los Angeles, California. Growing up in Hawaii under Japanese and Hawaiian parents, Hilo has a unique yet authentic sushi-making philosophy.  And the moment you step into his restaurant, you will feel his bright, warm hospitality.  The combination of the two makes the restaurant very popular among sushi lovers and Hollywood celebrities alike. In this episode, we will discuss how Chef Hilo got into sushi at a very young age, his earnest efforts to pursue deliciousness such as controlling the pH of his water for sushi rice, his principle of pairing sushi and wine and much, much more!!!

20250131- Staten Island Chuck To Decide The Weather and Serendepity's Hot Chocolate Deliciousness by That KEVIN Show

This pie was shared with the Wilson County News staff the day after Thanksgiving for lunch and was a big hit. Rachel Draper, one of our reporters, was kind enough to share her recipe for all to use. Debbie Lynn's Chocolate Raspberry No-Bake Pie 2 blocks of cream cheese (softened) 1 can sweetened condensed milk 1/2 (or more) bag of semi-sweet chocolate chips 1 small bag of frozen raspberries (keep frozen) 1 pre-made crust (chocolate, graham, or Oreo) Prepare the crust: Crush the frozen raspberries inside of the bag. You don't want them whole, or they will create too much...Article Link

Deliciousness for your ears! Thanks to Al Mancini, host of the Food and Loathing Podcast. He delivers all the tasty news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings on and off [...] The post Neon Feast: LA Comes To Vegas, Vetri Visits His Restaurants, Happy Hour For Dogs appeared first on Highway Radio.

Jay and Sharon chat with Executive Chef Juan shares his pride and food history with Sandals Dunn's River, Ocho Rios.

  Hour 3 of A&G features... No one cares who The Washington Post endorses Trump is winning according to the polls How MSNBC portrayed the Trump rally at Madison Square Garden Poor Crumbs the fat cat See omnystudio.com/listener for privacy information.

  Hour 3 of A&G features... No one cares who The Washington Post endorses Trump is winning according to the polls How MSNBC portrayed the Trump rally at Madison Square Garden Poor Crumbs the fat cat See omnystudio.com/listener for privacy information.

One of the uncomfortable truths about human beings is that telling the truth and saying what's real is very difficult. In fact, some of us believe that lying about our experience preserves trust and makes our relationships stronger.   In reality, this discomfort with truth is a discomfort with feeling our feelings and expressing our real emotions.   That in turn dampens our spontaneity, disconnects us from our realness, and robs our relationships of the authenticity they need to be strong and fulfilling.   It's impossible to truly BE WITH if we're not expressing our unarguable truth. So many of us have spent years shoving our emotions down, and that means we're actually living a lie with ourselves and the people around us.   Learning to feel our feelings starts with honoring what we're experiencing.   How do we learn to tell our unarguable truth? In this episode, we talk about how to open up about your feelings and why it makes for better relationships.   As people, we all feel and that's part of what makes us people. We're messy and we're structured - integrating those things is what makes us whole, not one or the other. -Sophie Chiche     Four Things You'll Learn In This Episode    -Honor your feeling state As humans, we've been taught to lean into logic because unlike our emotions, it's neater and easier to control. Is that why so many people struggle to feel and tell the truth? How do we start speaking from discovery/experience?   -Give yourself a breath hug When we don't let sadness move through us and we push down our emotions, it disconnects us from ourselves and it creates a massive feelings backlog. How do we start to unravel our feelings?    -Learn to love with a spine For those of us who are immensely empathetic, it's easy for someone else's emotions to overpower ours. How do we love others without abandoning ourselves?   -The deliciousness of being real Telling the truth clears up the emotional debris and allows us to experience the full range of our aliveness. How does it make our relationships better?   About Your Hosts Kathlyn Hendricks, Ph.D., BC-DMT*, is an evolutionary catalyst and freelance mentor who has been a pioneer in the field of body intelligence and conscious loving for over forty years. Katie has an international reputation as a presenter and seminar leader, bodifying the core skills of conscious living–authenticity, response-ability and appreciation–with conscious enthusiasts from many fields. She is the co-author of twelve books, including the best-selling Conscious Loving, At The Speed of Life and Conscious Loving Ever After: How to Create Thriving Relationship at Midlife and Beyond. Katie has been a successful entrepreneur for over forty years. She specializes in turning concepts such as commitment into felt experience and igniting new actions that emerge from the inside out. Her unique coaching and leadership programs have generated hundreds of body intelligence and relationship coaches in the U.S. and Europe. She co-founded the Spiritual Cinema Circle and the virtual Body Intelligence Summit. Katie has appeared on over 500 radio and television programs and traveled well over one million air miles as the ambassador for the work that she and her husband Gay Hendricks have developed.   Sophie Chiche is a seasoned coach and consultant who has traveled the world working with thousands of people and dozens of teams. With a passion for fully expressed living, Sophie coaches, and facilitates group sessions to help people and teams remove what gets in the way of them living their most meaningful lives.Not only does she work with clients to design the life they want, but she's also developed methods, mindsets shifts, and healing modalities to create it elegantly. Born in Paris, raised in Barcelona, and lived in LA for 30 years, Sophie now lives in the middle of nowhere Arizona, where she rides her Harley with her boo, Wall. And plays a lot of pickleball.   Check out this episode on our website, Apple Podcasts, or Spotify and don't forget to leave a review if you like what you heard. Your review feeds the algorithm so the show reaches more people!

Mimi Schmitz, the owner/operator of the Lake Villa McDonald’s, joins Lisa Dent to talk about the many services you can get at her location, and what makes her McDonald’s a pillar of the Lake Villa community. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards. If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online baking class of choice or a download pdf version of my recipe book. GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE 1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER. 2.    PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND.  LET SIT FOR 15 MINUTES. 3. CREATE WALNUT BUTTER.  PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN.  BAKE FOR 10 MINUTES. 4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER. 5.     ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL.  THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING. ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED. VANILLA      1 T                                                                    BAKING SODA      ¾ T                                                                 BAKING POWDER    1 T                                                                   SALT                              1 T                                                                  BROWN SUGAR      1 CUP                                                              WHITE SUGAR        2 CUPS                                                           7.    ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM.  WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR. MIX TOGETHER.  8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN.  9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR.  COMBINE FOR A STREUSEL TOPPING THAT YOU PUT ON TOP.   Amazon.com : Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) : Grocery & Gourmet Food Cheaper at webrestaurant but check the shipping costs. Bob's Red Mill 4 lb. Gluten-Free 1-to-1 Baking Flour (webstaurantstore.com) Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.                                                                              10.  BAKE AT 350 DEGREES FOR ABOUT 60 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 200 DEGREES OR FIRM ON TOP.        

Join monster chefs Jay and Aaron as they cook up a discussion on the fantasy cooking anime Deliciousness In Dungeon!

Samantha Bee is back to co-host with Alyssa one last time! They discuss Tim Walz joining the Harris 2024 campaign, Usha Vance's response to her husband JD's “childless cat lady” comment, and more in news. Then, in Sani-Petty, Sam and Alyssa ponder RFK Jr.'s dead bear in Central Park (the brain worm is real). Finally, Alyssa interviews epic down-the-ballot candidates — Anna Thomas (of PA), Sarah Henry (of FL), Eva Burch (of AZ), and Dallas Harris (of NV) — about the stakes of their local races. Next week: Erin's back!For a closed-captioned version of this episode, click here. For a transcript of this episode, please email transcripts@crooked.com and include the name of the podcast.Show NotesAnna Thomas - Pennsylvania Sarah Henry - Florida Eva Burch - Arizona Dallas Harris - Nevada Get involved: votesaveamerica.com/2024Samantha Bee: podcast, SubstackGov. Tim Walz Signature AccomplishmentsThe best 'big dad energy' jokes about Gov. Tim Walz: List (FOX9) 'Kamala caved': Trump and his allies cast the Walz pick as liberal overload (NBC)Donald Trump Claims Tim Walz Will 'Unleash HELL ON EARTH' (HuffPost)Fun Alyssa story from 2008: Behind the Scenes of the Vice-Presidential Selection Process (NYT)Usha Vance tries to defend her husband's 'childless cat ladies' comment (NPR)Doug Emhoff, Husband of Kamala Harris, Acknowledges Long-Ago Affair (NYT)Womens Sports and the Olympics: The 19th, Yahoo! Sports, TheSkimm, pommel horse king STEVEJD called Simone Biles “weak” for leaving the Tokyo Olympics (TikTok)RFK Jr. admits to dumping a dead bear in Central Park, solving a decade-old mystery (NPR)

Episode 145 July 18, 2024 On the Needles ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info       Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   OMG Heel Socks by Megan Williams, Mountain Colors Crazyfoot in Yellowstone    Ochre Cardigan by Ambah O'Brien, De Rerum Natura Antigone in Pivoine– DONE!!    Spill the Tea by Marie Greene, Malabrigo Arroyo in cereza, Sugar Plum Circus merino sport in charcoal and merlin's beard   Color Popportunity Socks by Stephen West, Walk Collection Tough Sock in Powder plus Secret, Envy and Nightshade On the Easel 9:50 Secret 100 Day project And prepping for an autumn Open Studio Finished Nathan's BIG painting (the edges). On the Table 13:47 Salmon with Sweet Mustard Glaze - by Jenny Rosenstrach - Dinner: A Love Story   Ginger Shrimp with Carrot Couscous   Spoonbread Stuffed Poblanos from Veg Forward   Lemon Honey Posset by Ali Slagle   The epic “open sauce” chicken sandwich as per Nathan's obsession. Inspired by this food truck. Lasagna–heavy on the San Marzano tomatoes On the Nightstand 28:17 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   https://modernmrsdarcy.com/disability-books/   Mars House by Natasha Pulley Lies and Weddings by Kevin Kwan The Editor: How Publishing Legend Judith Jones Shaped Culture in America by Sara B. Franklin Covenant of Water by Abraham Verghese  Spitting Gold by Carmella Lowkis The Rom-Commers by Katherine Center Ministry of Time by Kaliane  Bradley    How the Light Gets In by Louise Penny The Secret History of Witches by Louisa Morgan The Ghosts of Beatrice Bird by Louisa Morgan Middletide by Sarah Crouch The Frozen River by Ariel Lawhon Bingo 53:59 Starts friday may 24, ends Mon Sept 2 Need to post a photo of completed Bingo with #CCRRsummerbingo2024 to instagram or Ravelry.  Get a blackout for a second entry.    Let someone else cook: i forgot! My parents! Flank steak, potato salad, green salad Cort rec: Covenant of Water Make you laugh: rom-commers Debut author: ministry of time   Cortney's Bingo: Read local-ish: The Ghosts of Beatrice Bird Read Summertime: Middletide Read Disability: How the Light Gets in (addiction) Cook tomato: lasagna to-go Finished project: Nate's BIG painting!   The Loose Ends Project

If the Panthers blow the series is it worse than the Atlanta Falcons blowing 28-3? Will there be a lot more "gloom and doomers" like RTD if the Panthers blow it? The Degenerate thinks the League dating app actually has an algorithm to match you with someone in your "league."

Bodybuilding Nerds Episode 740 Vijay Puri & Scott McNally

In this week's Flashback episode of the Wade Keller Pro Wrestling Podcast from five years ago (6-11-2019), PWTorch editor Wade Keller was joined by Ring Rust Radio's Mike Chiari to review Raw with live callers. They take calls and answer mailbag questions discussing a show with over a dozen talking points but no single main talking point, but including WWE's embracing of the Saudi Arabia relationship again, Shane McMahon, Lars Sullivan, Firefly Funhouse, Lacey Evans, 24/7 Title, and more. They also talk to an on-site correspondent from San Jose to discuss what happened before and after the show.Become a supporter of this podcast: https://www.spreaker.com/podcast/wade-keller-pro-wrestling-post-shows--3275545/support.

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Vrai, Peter, and Alex take a much delayed look back on the 2024 Winter anime season where some of our bottom titles managed to pull out some good content before the end and top titles that took an absolute nosedive in the second half. 0:00:00 Intros Red Flags 0:02:11 The Witch and the Beast Yellow Flags 0:06:49 BUCCHIGIRI?! Neutral Zone 0:12:52 Villainess Level 99: I May Be the Hidden Boss But I'm Not the Demon Lord 0:15:11 ‘Tis Time for Torture, Princess 0:16:36 7th Time Loop: The Villainess Enjoys a Carefree Life Married to Her Worst Enemy! 0:17:20 Mr. Villain's Day Off 0:17:52 Demon Prince of Momochi House 0:22:56 Deliciousness in Dungeon It's Complicated 0:27:00 Solo Leveling 0:29:13 Sengoku Youko 0:31:40 Metallic Rouge Feminist Potential 0:39:29 Cherry Magic! Thirty Years of Virginity Can Make You a Wizard?! 0:46:42 Brave Bang Bravern! 0:53:22 A Sign of Affection 0:57:56 The Dangers in My Heart 1:03:23 The Apothecary Diaries 1:08:04 Frieren: Beyond Journey's End 1:12:41 Outro Vrai: bsky.app/profile/writervrai.bsky.social Peter: bsky.app/profile/peterfobian.bsky.social Alex: bsky.app/profile/arhenderson.bsky.social AniFem Patreon: www.patreon.com/animefeminist AniFem Twitter: twitter.com/AnimeFeminist Recorded Saturday 47th April 2024 Music: Open Those Bright Eyes by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/

It’s asparagus season! // Razor Clam dig days are upon us. We’re going to talk about the best ways to enjoy them // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Spring recipes // We welcome ET back to talk about his upcoming birthday pop up // It’s almost Mother’s day. What are you cooking for mom’s day? Who is a mom you’d love to cook for? // We welcome Kristin Frossmo from Made in Washington to share a selection of locally made Mother’s Day gift ideas // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

We're pleased to bring you another great MAFIA MOMENT with our good friend, and author of the book "The Dorito Effect", Mark Schatzker. In this conversation, we explore the significance of our biology and intuition when it comes to nutrition, and Mark takes us on a deep dive of how flavor scientists are manipulating our food.If you enjoy this conversation, check out our full-length podcast with Mark on episode 30 of the podcast.00:00 - Nutritional Wisdom: The idea that our palate, inclinations, and cravings are in touch with our inner needs. Mark Schatzker explores this concept in his book, "The Dorito Effect."02:45 - Behavioral Ecology: Studying animals within their environment and their eating habits reveals a different view of nutrition compared to how humans are typically studied.05:12 - The Dorito Effect: The phenomenon of whole foods becoming blander and less nutritious while processed foods become more flavorful. This is due to the dilution effect, which occurs through genetics and modern agricultural practices.08:15 - Dilution Effect: Plants are being genetically modified and raised with pesticides and fertilizers to prioritize growth and productivity over flavor and nutrition.10:45 - Connection Between Nutrients and Flavor: Scientists Harry Klee and Steve Goff discovered that the most important flavor compounds in tomatoes are synthesized from essential nutrients, suggesting a link between flavor and nutrition.14:00 - Heirloom Chicken: Mark Schatzker discusses the superior flavor of heirloom chicken compared to modern bland chicken, and how traditional cooking methods utilized this flavor.17:30 - The Nature of Deliciousness: Schatzker distinguishes between the fleeting pleasure of processed foods like Doritos and the emotionally moving, satiating experience of a genuinely delicious meal.19:00 - Food Travel Experiences: Schatzker shares his love for traditional, grassroots food and the passionate food cultures of Italy and Japan. He emphasizes the importance of eating local, authentic food when traveling.

Join us for a deep dive into GLP-1's impact on weight management with Ashley Koff, a trailblazer in nutrition and the brain behind the Better Nutrition Program. We'll explore the buzz around drugs like Ozempic and Mounjaro, and ask if it's possible to boost GLP-1 levels naturally—skipping injections. Hear how Ashley shifted from marketing sugary cereals to leading the charge in customized health and nutrition strategies, offering a unique take on marrying medication with holistic health tactics.Tune in to discover how to fine-tune GLP-1 levels for not just weight loss, but enhanced overall health. Learn about crafting a health plan that leverages expert knowledge and lifestyle tweaks to maximize your body's natural strengths. We'll discuss how gut health, exercise, stress control, and sleep quality play critical roles in improving GLP-1 levels and the natural ways to optimize this key hormone.Dive into the role of diet and supplements in meeting individual health needs. Ashley provides expert advice on smart supplement use—including Yerba mate, berberine, and adaptogens—and underscores the importance of filling nutritional voids tailored to personal health profiles. We also look at the latest in health tech and why enjoying your food is vital for vibrant health. Join us for a conversation filled with actionable insights from a nutrition pioneer, aimed at empowering your path to optimal wellness.Chapters:(00:00) Exploring GLP-1 and Weight Loss(14:10) Optimizing GLP-1 Levels Naturally(21:44) Optimizing GLP1 for Health(32:24) Supplements and Nutrition for Patient Needs(36:31) Optimizing Nutrition and Gut Health(42:46) Personalized Healthcare Tools and Wearables(49:17) Nutrition and Wearables(54:43) Cultivating Deliciousness for Vibrant Living Links:GLP-1 Practitioner Protocol Package (https://thebetternutritionprogram.com/product/glp-1-protocol/)Use code vibrant200 for a $200 discount at checkout.https://thebetternutritionprogram.com/Join Over 18,000 Leading Medical Professionals and Become a Vibrant Wellness Provider Today! (https://portal.vibrant-wellness.com/#/sign-up)

Dave is solo in this episode which begins with him sharing three restaurants that he went to for celebrations as a kid and where he takes his family for celebrations now. He then answers an ‘AskDave' on how to know when it's time to let go and move on from a new idea as an entrepreneur. Davestradamus sees a discussion on the importance of challenging the way diners think about food. Host: Dave Chang Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode Title: Simplify Meal Planning with One Pot Wonders: Effortless Deliciousness! Episode #13 Description Hey there, friends! Are you tired of spending countless hours in the kitchen, juggling multiple pots and pans just to put a delicious meal on the table? Well, worry no more! Today, I'm here to share with you a game-changing solution that will simplify your meal planning and make cooking a breeze. Get ready for the magic of One Pot Wonders! Say goodbye to the chaos of meal preparation and hello to simplicity and ease. One pot wonders are incredible dishes that require just one pot or pan to create mouthwatering meals that will have your family gathering around the table with joy. So, let's dive in and discover how these recipes can revolutionize your culinary routine! World of One Pot Wonders Plan Ahead Prep in Advance Keep it Simple Double Up Remember, the goal here is to simplify Recipe Ideas: By now, you're probably itching to get into the kitchen and whip up some amazing one pot wonders. Lucky for you, I have a few recipe ideas up my sleeve that are sure to ignite your culinary creativity. From comforting stews to indulgent pasta dishes, let's dive into these mouthwatering possibilities: One Pot Chicken and Rice: Start by browning chicken pieces in a pot, then add in your favorite grains, such as rice or quinoa. Add some veggies, a splash of broth, and let it all simmer until the grains are tender and infused with flavor. Top it off with fresh herbs and a squeeze of lemon - so simple, yet incredibly satisfying! One Pot Taco Pasta: This dish brings together the best of both worlds - the flavors of tacos and the convenience of pasta. Saute some ground beef or turkey in a pot, then add in your choice of pasta, taco seasoning, diced tomatoes, and broth. Let it all simmer until the pasta is cooked to perfection. Top with cheese, sour cream, and a sprinkle of fresh cilantro - it's a fiesta in one pot! One Pot Lentil Curry: Perfect for those looking for a plant-based option, this lentil curry will tantalize your taste buds. Sauté onion, garlic, and ginger in a pot, then add in lentils, coconut milk, curry powder, and your favorite veggies. Let it all meld together until the lentils are tender and the flavors are harmonious. Serve over fluffy basmati rice for a cozy and satisfying meal. One Pot Ratatouille: This French classic is a celebration of summer's bounty. In a pot, layer slices of zucchini, eggplant, bell peppers, onions, and tomatoes. Drizzle olive oil, sprinkle herbs de Provence, and let it gently cook until the vegetables are tender and infused with flavorful goodness. Serve it as a side dish or pair it with crusty bread for a delightful vegetarian main course. These recipe ideas are just the tip of the iceberg, my dear friends. The world of one pot wonders is vast, and your culinary creativity is limitless. So, go forth and conquer the kitchen with these time-saving, flavor-packed meals! Summary:  Gather your favorite one-pot recipes or explore new ones from the web. Or use the ones I shared with you Take inventory of your pantry and make a shopping list for any missing ingredients. Set aside dedicated time for meal prep to save time throughout the week. Plan your meals for the week using our easy weekly meal planner template.  Available at bit.ly/busymamamealplanning Experiment with different one-pot recipes and adapt them to your taste preferences. Organize your pantry essentials for easy access and efficient meal preparation. Embrace the Magic of One Pot Wonders! Free 15 Minute Meal Planning Coffee Chat And hey, did you know if you head over to https://bit.ly/busymamamealplanning you can check out all the ways we can work together!     I'm even offering a free no strings attached 15 minute 1:1 meal planning chat to help you get set up for success with meal planning in the new year!   Whether you're new or seasoned, I got you!!!  So be sure to grab your spot! Limited time slots available!

Tales from foreign lands this episode as we look back at five games: three of FCZB and two from abroad! What balls should you put in your mouth? How much gyros is too much gyros? How do you avoid being stabbed by Greeks? And what in the world is a Zutphen? All these topics - and more! - in this episode of the world's best English-language Zbrojovka podcast. 0.00 - opening 1.50 - Zbrojovka vs SK Líšeň (aka the Battle for the Štatl) 10.25 - SK HS Kroměříž vs. Zbrojovka 13.50 - A Potted History of... Kroměříž 17.15 - Hot? Or Not?! 27.00 - Adventures in the Netherlands and Greece 35.40 - Beer of the Podcast 40.10 - Zbrojovka vs. Sigma Olomouc B feat. club updates 47.30 - outro

#142:  Dave interviews celebrated chef and author Dan Barber at Stone Barns Center for Food and Agriculture, where they discuss the potential of getting the masses to understand the value of food production practices above the final product. Dan believes the key lies in exceptional flavor and the innate human drive to pursue pleasure.Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley His book The Third Plate is an exploration of America's relationship with food and agriculture and its overall lack of a defined food culture, which he believes has served other geographies through the intentional incorporation of fertility practices into their cuisines.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dan-barber-power-of-deliciousness-episode-one-hundred-forty-twoThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

To celebrate the 200th episode of this podcast, I asked my good friend, Traver Boehm, to get weird and do something a bit different. I sent him a text asking him to think about a couple of random things he loves or is inspired by so we could talk about them. Neither of us knew what the other was bringing to the table. A surprising feast ensued. I've long loved the podcast conversations Tim Ferriss has with his pal, Kevin Rose, so I decided to emulate that here. This chat is informal and unpredictable. It's also filled with random stories, lots of laughter, and it's quite different than any other I've done before. Please let me know what you think. If you like it, perhaps I can invite more friends to have similar chats. And a huge and grateful THANK YOU to everyone who listens and shares the podcast. I appreciate you. _______________________________________ Traver Boehm is the author of the books Today I Rise and Man UNcivilized. He's a two-time TEDx speaker, men's coach, and the founder of the UNcivilized Men's Movement. He's helped men all over the world to become UNcivilized as they wake up to meditate, train their bodies, and blaze their own path by uniquely blending both the primal and the divine within them. He is dedicated to doing his part to help end the suffering in men and the suffering caused by men by guiding them through their own journey into an actualized version of masculinity. For more information about Traver, please ⁠visit his website⁠: ⁠www.manuncivilized.com⁠. ⁠Find him on Instagram⁠: @traverboehm - ⁠https://www.instagram.com/traverboehm⁠ Buy his book here: https://amzn.to/3tQ5p4c And listen to his podcast, The UNcivilized Podcast with Traver Boehm, on all major platforms. _______________________________________ Follow me on Instagram @LongDistanceLoveBombs: ⁠⁠⁠⁠⁠https://www.instagram.com/longdistancelovebombs⁠⁠⁠⁠⁠ Sign up for my weekly newsletter!  Each week, I share a personal story and my favorite books, tunes, articles, and ideas.  Click here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://longdistancelovebombs.mykajabi.com/email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. It's easy and takes five seconds. Check out a list of 120 of my favorite books here, including MY BOOK, and many my guests have written and recommend reading: ⁠⁠⁠⁠⁠https://www.amazon.com/shop/longdistancelovebombs⁠⁠⁠⁠⁠ Here is all of my favorite stuff on the planet: ⁠⁠⁠⁠⁠https://www.longdistancelovebombs.com/favorites _______________________________________ CHAPTERS: 0:01:07 Recording Secrets and Embracing Imperfection0:05:38 Mysterious Half-Buddhist Statue Unveiled0:05:42 Contemplating a Unique Tattoo Design0:07:15 A Random Start with Tattoo Stories0:10:14 Candid Conversations: Sharing Medical History and Unexpected Connections0:19:35 Intrigued by non-alcoholic Guinness and the search for it0:22:56 Wrestling with the idea of drinking non-alcoholic beer0:26:03 The rule of three for checking cravings and habits0:28:05 Evaluating the Progress of the Conversation0:28:16 The Story of the Special Bread Knife0:32:26 Upgrading Everyday Items for a 10x Experience0:38:37 Childhood Fork: A Sentimental Keepsake0:47:04 Discussions about knives and documentaries0:53:06 Considering becoming a Zen master or starting a bread company0:58:33 A Shift in Perspective on Death and Myth1:02:02 Recommendation: Interview with a Funeral Home Director1:05:18 The Benefits and Deliciousness of Sprouting1:09:10 The Potential of Selling Sprouts and Merchandise --- Send in a voice message: https://podcasters.spotify.com/pod/show/longdistancelovebombs/message

WGN Radio's Dave Plier talks to actress Tiffani Thiessen, best known for her roles in ‘Saved by the Bell', ‘Beverly Hills 90210' and now hosting MTV's ‘Deliciousness’, about her new book: Here We Go Again, Recipes and Inspiration to Level Up Your Leftovers.

Still some nice weather for fall golf, Stacey used some name-drop cash on breakfast and Eric's family went thru the torture of making home-made tomato sauce.

There are few things we love more than food, and our favourite TV shows. Today, we're serving both. In a quest to help everyone fall in love with cooking more, we're chatting with iconic actress Tiffani Thiessen about her passion for food and upcoming cookbook. We're diving deep on what cooking means to us, reducing food waste, nostalgia and childhood, raising kids, travel, and giving yourself grace + balance. You probably know Tiffani from her legendary role as Kelly Kapowski in the cult classic series Saved By The Bell, and as Valerie Malone in Beverly Hills 90210. Now she's on TV as the host of MTVs hit food series, Deliciousness, and she's turned her passion for food into a new career chapter as a cookbook author, with her debut cookbook Pull Up A Chair, and now her newest cookbook which launches this September, “Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers”. Tune in as we chat about: Career pivots and shifting into a second life in food after a legendary acting career What fuels Tiffani's love of cooking, and how she prioritizes it The importance of cooking with leftovers for reducing waste and climate change, time, and money. Giving yourself balance and grace Tips for cooking with kids and feeding picky eaters Tiffani's go-to recipes for entertainingThe best leftover ingredients to work with The power of nostalgia and food  Experiencing high school on set of a high school TV showPS: If you've been dreaming of pivoting into podcasting but aren't sure where to start or how to grow, check our consulting services at teachmehowtoadult.ca/howtopodcast.  Sign up for our monthly adulting newsletter:teachmehowtoadult.ca/newsletter Follow us on the ‘gram:instagram.com/teachmehowtoadultmedia @yunggillianaire@cailynmichaanFollow Tiffani:@tiffanithiessenTiffani on TikToktiffanithiessen.com/Pre-order Here We Go Again 

Remember, we welcome comments, questions, and suggested topics at thewonderpodcastQs@gmail.com.   S4E28 TRANSCRIPT:----more----   Yucca: Welcome back to The Wonder Science Based Paganism. I'm your host, Yucca. Mark: And I'm Mark. Yucca: And today, we're talking about the senses, the other senses in our practices. So, the ones like smell and taste and touch that sometimes we can forget about. Mark: Right. Yeah, I mean, humans are very visually oriented and they're very sound oriented. That, that tends to be the senses that we lead with, those of us who have those senses. And so, Our orientation towards what we do in ritual, what we do in our practices, all that kind of thing, will often kind of lean into those senses because that's what we're used to leading with. But the other senses are also very compelling Very compelling, and can be powerful instruments in changing our consciousness and influencing the effectiveness of our ritual practices. So, today we're talking about that. Yucca: That's right. And before we go much further, we should say that Yes, there are other senses. We're talking about the classical senses, which I think are useful because they are senses that, one, we have a specific organ, which is dedicated to that sense, and it's also about our interaction with the outside world, where we do have other senses like proprioception or things like that, but that's it. Those are a little bit less obvious. Now, not that they aren't important and that you couldn't bring awareness of that into your practice, but for now, we're just going to be talking about those three in the more classical sense. Mark: Yes. Yeah, I think That's plenty. Yucca: Yeah, Mark: We could, I mean, we could certainly dive into other things, but I think, you know, that'll, that'll certainly take up our time. Yucca: which is a fun rabbit hole if you're looking for a research rabbit hole to go down is how do we define senses and all of that stuff is delightful. Mark: Sure. Okay. Yucca: Now, let's start with, with smell, right? I think that's a good place to start.  Mark: Smell is a particularly powerful emotionally evocative sense. Our olfactory receptors are hooked pretty deep in our brains. You know, when you think back to, I mean really back to our earliest ancestors, the single celled organisms, they were able to detect the chemical nature of what surrounded them and move away from what was harmful, move towards what might be food. That is, in essence, smell. That, so that, that sense has been coded into us from the very beginning, and in fact we've lost a lot. Of what we used to have in the way of smell in, in the way of, of the olfactory scents but it's still very powerful for us and it's very influential over our mood. Yucca: It is, and it's one of those that is often hanging out in the background that we're really not conscious of, sometimes if there is a strong, potent smell, but we often start to tune smells out, even though they're there, they're there. And we don't think about them consciously, but they are influencing our mood and our, how we feel about things, and I'm guessing that most people listening, that if you have a sense of smell, that at some point in your life, you've encountered a smell. And all of a sudden you're just, memory wise, just back at some previous scene in your life, right? The smell of walking into a coffee shop or the, you know, cigars and you're sitting on your grandpa's lap again or something like that, Mark: Mm hmm. Yes, exactly. And the, the challenge in some cases with really cultivating that sense and its ability to influence our mood is that we have some social rules around acknowledging smell. There are a lot of smells that we're like supposed to pretend are not there Yucca: Mm hmm. Mark: because it's embarrassing for people or, you know, whatever it is, or you're not supposed to be critical of how somebody's house smells, that kind of thing. Yucca: And humans are not supposed to have any smell whatsoever. We're supposed to... Be completely smellless. Yeah,  Mark: unless it's some goop that you apply to yourself, which has no relation to what a human actually smells like. Yucca: Something that vaguely smells like a flower from the other side of the world, but maybe not, because you've never actually smelled what this flower really smells like. But they say on the bottle that that's what it is. Mark: right. There you go. Yucca: Yeah. Mark: I have a natural deodorant that I use once in a while when I'm going to be wearing a bunch of layers. And It's it's scented with ylang ylang. I have no idea what ylang ylang actually smells like. There it is, ylang ylang. So, Yucca: enjoy looking at the bit. The names of, like, when you go through the aisle at the store, and, like, how they will name products, because sometimes it's just the name of a flower or something like that, and other times they just, they just give them these really weird names, like, it's like Spicy Night Out or something, and you're like, wow. Yes. Mark: fresh garden scent. Yucca: Yes. Fresh garden. Okay. Compost? I have yet to see that one. That would be a good one. Mark: that would be a good one. Yeah, compost musk. Yucca: Yes. Yeah. Anyways. You were saying that they're, first of all, acknowledging That the, that these things exist that they're a part of our world. Mm hmm. Mm Mark: so, and, you know, I'm not, I'm not recommending that people suddenly start violating all the social rules around, around scent and smell. I'm just saying that it's helpful to be aware of that so that you can suspend those rules when you're engaging with your practice so that you can really let yourself kind of drift away on the associative memories and that the scents bring up for you. Yucca: That you can be aware of them and make choices once you're aware of that, those norms, then you can decide. A lot of them are there for perfectly good reasons, right? Like you're saying, we're not saying necessarily just throw them all out the window, but you have a choice once you're aware of it, that awareness is the first step. Mark: In terms of practice, I not infrequently use incenses and sometimes I don't burn them. Sometimes I just kind of sit them out because they're, they smell good without burning. I'm particularly fond of the resinous incenses, like frankincense and myrrh and dragon's blood. Those, they smell super sacred to me. As soon as that hits my nose, they're just like, wow, here I am in the temple. Yucca: hmm. Frankincense is one that I use in my house on a regular basis. Yeah. Mark: Yeah. So your kids may come to associate that with home. Yucca: They may, yeah. We use a lot of, of... Synths in the house, and I change it throughout the year so there's some that that's just like the frankincense, that often feels more like of a fall kind of wintry one to me but I still use it throughout the year simply because I love it, but we have a little diffuser that I'll put the oils in And then in the winter, we heat with a wood stove. And since we're such a dry climate, I'll often have a little humidifier on top of the stove. So I've got a little iron kettle that is just for making sure that the house isn't so dry that you get nosebleeds from it, because really, we are in such a dry climate. So I'll usually put some drops of different oils into that. And throughout the year, the It is a conscious choice, but there's just certain smells that just... They just feel like they fit the season better. Mark: Huh. Yucca: And I was, I was mentioning to Mark before we started recording that here, it's really feeling like autumn is coming a bit early this year. Like it's the end of summer, but most years this would still be the end of summer. Right now it feels like the beginning of fall. So I noticed the, the choices that I am making in the morning when I'm putting some little oils in, they're more, they got a little bit more spicy of a. You know, I put some clove in the other day and some things like that and it just, it just changes the feel and the mood of the, the house. Mark: It does. Yucca: think the kids really will grow up with that, right? Mark: for sure. Yeah, there's something about kind of curating your olfactory experience that is, I mean, Here we are. We've got these senses, right? And we can either be just sort of buffeted by the winds of whatever comes along in a literal sense or we can we can make choices about what we choose to surround ourselves with in the way of, of olfactory cues. And what I find is that the, the incenses that I use are so specific, each one is so specific in its felt sense. I mean, I wanted to say vibe. I mean, we know what that means, right? That sort of felt emotional sense that comes up when you smell a particular thing. That I'm afraid I have a lot of them and I kind of hoard them. I mean, I haven't bought incenses in years, but I have them all in sealed tubes and jars and boxes and things like that. Actually, this brings up a little story that came up recently. We were having the Thursday night atheopagan Zoom mixer. And I got to telling a story about this one particular incense that I just love which I said was called Five Grandfathers, and it was made by a metaphysical shop in San Francisco called The Sword and the Rose. And a person who was on the call typed it in and the shop still exists. Yucca: Oh, Mark: And, and they, they make, they craft all their own incenses and they do it in the, you know, in a ritual way and all this kind of stuff. They have oils and all that kind of stuff as well. I think it's the swordandtherose. net, I think is their shop. But it turned out it was six grandfathers, not five. I had just misremembered and the label fell off years ago. But now that I know that I can get more of it I burned some the other day. And it is this incredibly earthy, evocative really unusual it has a couple of kinds of pine bark in it and tobacco and some really unusual things that you don't usually find in incenses and it, it just seems super earthy to me and, and very evocative. The story that the man at the shop told me was that his image of it is of the six grandfathers sitting in a kiva. And I can just see that image so well when I, when I burn this incense, it's so cool. Yucca: Oh, that's one I can, I'm just imagining what that smell might be right now. Mark: Huh. Yucca: We don't have a word for it. Picture, we can't, I can't picture it, right? We don't have a, we don't have a word to say that, right? Mark: Right. Yucca: Because when it's a, Visual scene, I can picture it in my mind, but I can't, we need another word for smelling it. Mark: I wonder if it's possible to learn to imagine scent. Yucca: oh, I, I certainly can, Mark: Can you? Yucca: absolutely, yeah. Mark: Okay. I, I can't imagine it. Yucca: to, okay, yeah. Well, different people have different relationships to what they can imagine and what they can't. Mark: Yeah. Yucca: I know my father doesn't see things in his mind, Mark: Huh. Yucca: right? We've talked about it, but he doesn't. He doesn't dream in pictures, he doesn't see things but feel has a very strong physical awareness of how spaces feel, right? I haven't asked him about whether he can smell things, but I can smell and taste things the sensation of a touch of something, right? Like I can imagine petting a big fluffy dog right now, and it's a very strong sensation, right? And I can, I can smell the smell of the dog's breath, right? Dogs have that very distinctive, they're stinky, but it's like you still kind of like it anyways. You're like, oh, you're such a sweetie, right? Like that happy dog breath. Mark: Huh. Yucca: Like, that's just very visceral, and we just, I think our language lacks words to really talk about those sorts of experiences in the same way we can talk about visual things. Mark: Yes, yeah, I, I really think that's true because what smell evokes in us is a felt sense, sort of an atmosphere or a, you know, what some people call an energy or a vibe, right? Yucca: It's a body awareness, but it's not body in the sense of, I don't, it's not something I'm experiencing with my hands it's not something I'm experiencing with my eyes, but there's a, there's something much more primal about the experience. Mark: yes. And I, and I agree with you that we don't have good language to describe those kinds of sensations. Like, like the feeling of shame, for example, when you're suddenly embarrassed by something. There is a very definite felt sense in my chest when that happens. And it's a physical sensation. It's not just an emotion. It's a physical sensation in my body, but we don't have words for those kinds of things. Yucca: Yeah, Mark: Yeah. So scent very powerful very useful in rituals for creating a sacred space. You know, and it, and a little goes a long way. I mean, I've, I've been to rituals where there were great fuming braziers of incense and it kind of smoked me out and, you know, had to leave early. Yucca: It can be such a challenge because that's one where people experience it so differently, right? What is a small, a strong smell to you may not be to somebody else. And what emotional state people are in is going to influence how much they can perceive it or not. We'll talk more about this with taste as well, but taste and smell are very connected. When we're a lot around really loud noises and vibrations that can change how we perceive it, right? When, and I'd have to go back and find the original sources on this, but my understanding is that when we are in airplanes, with all of the noise and the vibrations, we don't actually taste as well as we do when we're in a calmer setting. Mark: That's interesting. Yucca: that Mark: That explains airplane food. Yucca: right, that if you eat that same food on the ground when the engines are off, you will have a very different experience of it than when, I don't know how loud it is in an airplane, but it's... Mark: It's Yucca: loud. It's loud, right? Mark: Yeah. And it's kind of amazing that the brain is able to, in many ways, kind of filter that out. It resets your baseline, so you're able to have conversations with people and so forth, despite the fact that there's this very loud noise going on. Yucca: I find I get exhausted. I can sleep very easily on airplanes because it is just so except if I have to sit by the window and then I can't not look out the window the whole time. I do not have the money nor do I want to spend the fossil fuels to do this, but I would be the person that If those weren't an issue, we'd just buy tickets just to sit and look out the Mark: And look at the, look at the landscape, look at the clouds. It's, it's amazing. Yeah, I'm, I'm taking a red eye to Washington, D. C. in a couple of weeks and I'm, I don't sleep well on planes, so I'm really not looking forward to it. Yucca: Well, maybe you'll have to listen to some good podcast or something like Mark: Yeah, yeah. You know of any? Yucca: So some, you're talking about using scents intentionally in ritual, Mark: Right, Yucca: So, so one thing that we can do with scents, and this applies to any of the other senses as well, is we can purposefully associate them with things Mark: Mm hmm. Yucca: and be our own little Pavlov's dogs. Where if we want to invoke a sense of comfort or something like that, we can, when we get into that state, bring out the thing that has that smell. Right? Like, I'm thinking, for instance, of like a lavender pillow. Have you seen those little bags that people stuff lavender with? Well, that's something that you, if you wanted to use that scent, you get into that space, you smell the scent, you think about the scent and you experience the feeling that you have, and you intentionally do that several times and just reinforce that so that your body That's just a clue that you use just to do that. Mark: I have an example from the annual hallows ritual that my, my ritual circle, Dark Sun, does and I introduced this, but I use it every year, but sometimes. I got a little vial of cedar oil, and the reason I got cedar was because for some reason cedar reminds me of coffins. Yucca: Mm Mark: seems like cedar would be a good material to make a coffin out of. So there's this sort of funereal solemn quality, I think, to the scent of cedar oil. And we've used it to anoint foreheads and things like that so that that scent is kind of around during the ritual and it's powerful. It's very powerful. I don't use it for anything else. Yucca: Mm hmm. Mark: It sits on my ancestor and underworld altar for the rest of the year. I'm looking at it right now. Yucca: Cedar's one that I tend to use around this time of year, Mark: Is it? Yucca: right? It is one that I associate with a late summer, early fall. Kind of, and then as we get into the winter, I'll definitely switch more into some of the piney, sappy kind of smells. Mark: yeah, for sure, Yeah, and maybe this is a good place to transition into taste. Because taste and smell, as you say, are, are very deeply related with one another. I can imagine tastes. Yucca: Interesting. Mark: So, and considering that taste is other than the, you know, the, what, six, seven types of taste buds that we have, all the rest of it is olfactory. So, maybe I'm just, I need to practice imagining smells. Yucca: Well, what if you start with a really strong one, like walking into a coffee shop that roasts its own beans? Mark: I just, I just imagined a smell, ammonia. Yucca: ammonia, oh, that's a, yep. Mark: Dead. Yucca: say that and I've got, right Mark: there it is. Yucca: I can even feel the part of, of my nose where it is, Mark: Where it burns. Yucca: it burns, yeah oh yeah, Mark: Okay. So I can't imagine since I'm just not very practiced at it. Okay. That's good to know. So taste. I have used taste in rituals where in order as kind of a part of induction into the ritual state, into trance, that very present flow state that That is, you know, what we seek to create in ritual space. I've used cues like a single dark chocolate chip, Yucca: hmm, Mark: for example, you know, you put the chocolate chip on the tongue of each participant because there's, there's a way that that flavor, it kind of floods your sensorium with this. Deliciousness, and it's kind of a full body experience. It pulls you into, into being in, in, in your body rather than thinking about other abstract things. Yucca: right? Reminds me of communion when you say that, right? Like, I think that's probably some of what's going on with that, that, little sip of wine, right? Mark: I've used sips of wine as well. Now, under COVID, it's not so convenient because you're not going to have a single chalice. Yucca: That you can, yeah. Mark: just kind of wipe the lip and, and move on. But it could still be done. You could have a tray of, you know, little, little cups of wine and, Yucca: Well, that's, you know, depending on, different churches have done different things, but ones that I have visited, I've seen they have, like, basically the little shot glasses, that there's just a little sip for each person, right? And then they have, like, the little wafer In fact, I visited one once in which the wafers came pre packaged and they're a little, like, plastic, like, thinking of, like, it would be, it sort of looked like the thing that Like, the flight attendant would give you on the plane, like, one of those little cookies. Of course, that's somewhat wasteful, but it's, it was, I found it quite charming, right? It was like, oh, okay, that's a good solution. This was even pre COVID, like, okay, yeah, so, but that's something that humans, I bring up communion because it's, we've been perfecting this ritual thing for, you Mark: Yes. Yes. There, there is nothing in a traditional Catholic mass service that isn't carefully calculated to create a particular mood, a particular set of emotions, a particular worldview. I mean, it's all very carefully curated. And. And, I mean, I, I find, you know, cathedral architecture and Gregorian chant and, you know, ritual music and the simple incense that they use and, I mean, all that stuff is just really amazing as a kind of sensory experience. I, I don't care for the theology, Yucca: I don't like, I don't particularly care for the theology or the message, but I, I I really do enjoy mass. Mark: mm hmm, Yucca: That, you know, that's something my, our father taught us when we were little, like, how to, you know, he was raised Catholic and obviously did not raise us Catholic, but taught us how to go through the movements and everything so that we could experience it. And I just loved the whole ritual of all of it, and the, you know, the kneeling as you go in, and the water, and the pre like, all of this stuff is just, it's so effective, Mark: It is super effective and that's why I reference some of those things in the Atheopagan Ritual Primer and in my book, my first book, the Atheopaganism book, because Because we've been doing these ritual things, you know, for tens of thousands of years, and we've learned a lot, and it's not, you know, these, these techniques, you know, we're not inventing them now. They've, they've been used for a very long time. We're repurposing many of them to create modern pagan rituals.  Yucca: And they were repurposed before us, too. That's the, you know, they came from other sources as well. Mark: So taste it is traditional in many pagan denominations, I guess I'd call them, or paths that cakes and ale is a a segment of the ritual that takes place after the main working of the ritual. In the structure that I've proposed which is arrival invocation of qualities. Deep working or deep play or working, gratitude and then benediction the cakes and ale or sharing a ritual meal piece happens during the gratitude phase because we're grateful to eat and it makes our bodies happy to food into them. So that, that's another thing where. You know, you pass bread or cookies or, in some cases, meat depending on who's doing it and what time of year and all that kind of stuff. Yucca: hmm. Yeah. Outside of a formal ritual, something that I like to do when I go in my own land, when I'm just hanging out and being like, hey! Friendry. But when I go somewhere that, like on an adventure with the kids a couple months back we went into the Carlsbad Caverns and things like that, is to actually taste the air. Now, that's again mixing in with the smell as well, but there is a very, places have really distinctive tastes, and you can take a deep breath in, kind of, it makes me imagine like the wine tasters and it's kind of the same way that you might taste the wine in your mouth and like move it around and all of that. You can do that with the air and taste it. the back of your, on your tongue, in the back of your throat. And every place is very different, Mark: Hmm. Yucca: right? It's a little, it's subtle, right? Because it's not the same as like putting a chocolate chip on your tongue. But, but the taste of a city and different cities have different tastes, right? And I'm not talking about putting things literally in your mouth other than the air. In some places that might be perfectly safe. If you're in the middle of a forest and you want to taste a pine needle, that's probably fine. Other places you might not want to pick up a rock and taste it because it's got diesel on it or something like that. But experiencing the environments that we're in on a, consciously choosing to experience them on a level that isn't just site, I think, can really help us. Actually, I did a video on the YouTube channel about that a couple weeks back.  Mark: Go check that out. Yucca: but yeah, that's there. So, I think that that really helps to connect with the places where we are and slow down a bit, Mark: Mm hmm. Yucca: right? Because the more that we're experiencing things, the more new and novel things, the slower the time becomes. Your awareness of that. So a lot of this talk about how, when we were little, it seemed like our childhoods took up so much more time in our lives, and now the older we get, just the faster and faster time goes. But I've found that this is something I've been working very consciously on, is trying to slow that down. and going, I can't actually signif like, I don't really get to choose how many years I actually get to be alive for. I can, you know, make certain choices that will help me to live longer, but, you know, I could be in a car accident tomorrow. But what I can do is I can experience the moments that I have more deeply, and doing things like pausing and tasting the air, or really smelling the environment. around you, I have found really helps to get back a little bit of that stretched out time the way it felt when I was a child. Mark: Huh. Huh. Yeah, I can really see that. And that brings us to touch, which is kind of an entirely different thing. And I, I think the reason it's a different thing is that when we breathe in a scent or we taste something, we do not yet consider it to be a part of ourselves. It's something that's in the process of becoming part of ourselves by being breathed in or by being ingested, but it's not us yet. Whereas touch is very intimate. Because it's engaging with our skin, which is us. Does that make sense? Yucca: Does, I mean, when we, when we're smelling something, or we're tasting something, it's, it literally is going into our bodies. Mark: I know, but we don't think of it that Yucca: yeah like, with smell, it's almost like a lock and key thing happening, Mark: Huh. Yucca: but yeah, there's something different with the touch that, like, I think it's, it's tapping into something a little bit more Like a different kind of instinctual reaction because the touch is, well, first of all, there's a lot of different touch, but some of it is there so that we know, like, get away, don't get eaten so going back to when we were way, way pre pre mammal ancestors, we were just these tiny little worm things we bump into something, oop, don't get eaten by that, go somewhere else Yeah Mark: Yeah, so, Yucca: I think I see what you're saying with that, like there's a Mark: well, there's a question of safety. The immediacy of touch raises the question of safety. You know, am I, am I safe being in contact with this, whatever it is? We, there are ways that things that you breathe or things that you ingest can harm you. They're more the exception than the rule. We, you know, we eat every day, we breathe all the time. We kind of assume that what we're doing in those regards is, is gonna be okay for us. Yucca: right, and the, I mean, taste is there partly to let us know, oh, spit that out, that's poisonous, don't eat that but then we spit it out and it's, it's out, it's gone yeah, but yeah, the safety, and safety in both ways like, are we not safe, and are we safe? Because again, going back to that mammal side, when we're, when we're born, we're we clinging to our parents, right? We hold on to the other animals because we're a social, we're a social animal. And we're held by and we don't wanna be put down. We'll, we'll make that pretty clear. Mark: When people have a traumatic experience, Very frequently, what's done by emergency personnel is to put a blanket around them. And it's not because they're cold. It's because the blanket provides a feeling of safety. The, the, the tactile experience of having the back of your neck covered and, you know, all of that is, it And I've actually done this in ritual circles where if somebody was having a really hard time, they were, you know, going through an experience because the ritual had brought things up for them. I've, I've actually brought people a blanket and put it around them for, for that purpose. And it makes a lot of difference. So these, Yucca: a weighted blanket that is just amazing for that. Mark: Yeah, my partner Nemea has a weighted blanket too and she loves it. Yucca: Another one, this is a little bit more, more extreme than a blanket, but it's a squishbox. If you ever feel like you really, really just, you just really need to climb into a hole you can make a box that is big enough for you to get in, so maybe, you could also do this with a bathtub if you happen to have it, and just fill it with blankets or, you know, pillows and things like that, and you just get in it between all of those things. That stuff, and you just feel squooshed and safe and surrounded. Because sometimes when you feel like, I want to be in a hole, being in the hole is the best thing that you can do for that feeling. So, probably you don't actually have a literal hole, so you can just make one, right? Mark: Well, and, and I've seen memes, I mean both of us are neurodivergent, obviously in different ways because everybody's different but I've seen memes from particularly people on the spectrum where that sort of being crushed feeling is very comforting. It's like it keeps you from flying apart. In some way. And so, you know, just kind of a bear hug from a trusted person can give a similar sort of, you know, squash me until I'm safe sort of feeling. Yucca: yeah. Oh, I just love that name, Bear Hug, too. It just makes me think of, that was something that I remember as being a little kid, is I would ask for the bear hug, I want the bear hug, and they go, rrrrr, give the growl, and the big hug, and with the, you know, the big arms of the parents. So, yeah, those things, those never, you know. Talking about how short, it's amazing how short our childhoods are, but how that never leaves us, right? Even though a lot of times we don't, we don't remember most of our lives, right? We cannot remember most of our childhoods, let alone our adult lives, and yet it influences us so much. Mark: Yes, yeah, so many of the associative memories we were talking about was sent and so forth. So many associative memories that pop into your mind at a random time are from your childhood. They're just, that's, that's when all this baseline stuff was being laid down and we go back to it over and over again. So, so yeah, touch. And I have used. Textured things in ritual like fur or even things like steel wool or like a pet brush, you know, that wire, the, the, the sharp wire pet brush, you know, those kinds of things, you know, if you very gently brush it along the skin or if they brush their fingers along it all of those are, are, Ways of once again, you know, pulling someone into being in their body and being in immediacy and presence rather than the past and the future. Yes. Yucca: yeah. Temperature as well. Temperature's a big one. And you can go either direction with that. And there's some simple things that you can use, like, like those little heat pads, those hand warmers. Mark: Mm hmm. Yucca: But there's also the ones, you can get the little cold packs, that they're about the same size, they're for if, you know, somebody hurt their ankle or something like that, but, which by the way, I carry those whenever hiking because if somebody is getting overheated, you can open up one of those packs and have them put it underneath their armpit, or between their legs, and that really helps to start to cool them down faster. Same thing in this. In the winter, do that with the, with the heat pack. Mark: Huh. Yucca: But that's something that you could do in a ritual space as well. Mark: Yes. Yes. All of this stuff. I mean, you know who really specializes in this stuff, who's really, really good at it is the BDSM community. Yucca: Right. Mark: of this is called sensation play. Yucca: Mm hmm. Mark: And, I mean, they have, they've got feathers, and they've got horse whips, and they've got everything in between. They've got thuddy things, and they've got stingy things, and they've got gentle things, and they've got cold things, and they've got hot things, and, you know, this is all, you know, something that they really narrow in on, you know, dialing in exactly what works for people in, in all those circumstances and People that are on the receiving end of that are also exploring, okay, that works for me. Okay, that doesn't, you know, this evokes a particular emotion in me. So it's all, it's very interesting stuff.  Yucca: Makes a lot of sense. Yeah. Mark: yeah, Yucca: And I mean, so that could be a really good resource, and it doesn't necessarily have to be a sexual experience. Mark: right. Yucca: So that may be the focus in that particular community, but the knowledge could be applied to, to any sort of sensation that you're, that you're intentionally invoking. Mark: Exactly. Exactly. So, yeah, because there are multiple axes of That, that community explores. There are things around power, there are things around shame, there are things around physical sensation. There, as I say, there are these multiple axes that people will explore with one another. And that's all great, but what we're talking about right now is the sensation piece, the touch piece. And yeah, so, I mean, Welcoming a blindfolded person into the ritual circle with a soft caress of a feather on the side of their face. You know, you, you just, particularly if, if they're blindfolded so that they're not depending on visual cues for everything. There's a way that that can really make the body's senses come alive. And then you have powerful experiences of these other sensations that are provided. So, Yucca: the blindfold, sometimes just closing your eyes or having a blindfold is enough to get you to shift to thinking about and paying it to paying attention to the other senses, because they're there. But it's whether we're really engaging with them or not. And then learning to use them, like just a couple minutes ago, with the imagining it when you said, Oh, yeah, I can imagine. I just have to practice it. I think that applies to all these other things, right? We, most of us can physically smell. It's just, do we practice noticing that and refining that? Most of us do have a sense of touch. So how much attention are we paying to it? How much are we not? Mark: Huh. Yeah. And so, I guess, kind of moving towards a summation of all this, this, you know, the senses are kind of a playground. And they, they are very influential over what our psychological state is. And we, as practitioners of paths that we add. Deliberately work to affect our psychological state in ways that benefit us and that enable us to have, you know, experiences. Really, you know, need to look at that. We, we need to be aware of all the different ways that, that our senses can be helpful for us. Particularly those that we don't tend to pay as much attention to, like, like scent and, and taste and touch. Yucca: Right? Mark: Well, this has been super interesting again. Thank you for, for a great conversation. Yeah, this was a good idea. I'm, I'm glad we did this. Yucca: Yeah. Thank you. And thanks everyone for hanging out with us and listening. And we really appreciate you being here with us. Mark: We sure do. Yucca: We'll see you next week.    

This week, Tara welcomes celebrity cookbook author, TV star, and host of MTV's hit series Deliciousness, Tiffani Thiessen to talk about her new book, Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.In this episode, Tara and Tiffani discuss how to take your leftovers from blah to bangin', and why reducing food waste is a cause that's close to Tiffani's heart. They also tackle a classic modern mom problem: never knowing what to do with leftovers.So if you're looking for some dinner inspo, or just want to learn how to level up your leftovers, this is the episode for you!Support the show Follow & DM me @modernmomprobs Pick up my book Check out modernmomprobs Shout out to Citizens of Sound Leave a review

Support this podcast at patreon.com/marissamccool, paypal.me/RissyMcCool, or Venmo@ThePurpleAmazonI still don't know how to write episode summaries, but I'm killer at titles. There's too much to hint at, just listen. It's been 319 episodes, I think you know us by now. Music by the Midnight

Leo Babauta of Zen Habits talks about dealing with negative people Episode 1843: The Deliciousness of Dealing with a Negative Person by Leo Babauta of Zen Habits on Difficult Relationships Leo Babauta created Zen Habits, which is about finding simplicity and mindfulness in the daily chaos of our lives. It's about clearing the clutter so we can focus on what's important, create something amazing, find happiness. The original post is located here: https://zenhabits.net/negative-energy  Visit Me Online at OLDPodcast.com  Interested in advertising on the show? Visit https://www.advertisecast.com/OptimalRelationshipsDailyMarriageParenting Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Mandarin Chinese: Luck & Deliciousness: Li & Wang's Night Market Adventures Find the full episode transcript, vocabulary words, and more:fluentfiction.org/luck-deliciousness-li-wangs-night-market-adventures Story Transcript:Zh: 李伟和王雷挤在人群中，他们一直在拥挤的夜市里溜达。En: Li Wei and Wang Lei huddled in the crowd, they have been strolling in the crowded night market.Zh: 美食的香气弥漫在空气中，诱惑着他们的味蕾。En: The aroma of food filled the air, tempting their taste buds.Zh: 突然，他们闻到了一种特别诱人的味道，那是炸鸡的香味。En: Suddenly, they smelled a particularly attractive smell, which was the smell of fried chicken.Zh: 两个人跟随香味走进了一家摊位。En: The two walked into a stall following the fragrance.Zh: 菜单上写着“炸鸡翅”，看起来非常美味。En: The menu says "Fried Chicken Wings" and it looks absolutely delicious.Zh: 李伟对食品供应商说：“请给我们来两份炸鸡翅。En: Li Wei said to the food supplier: "Please bring us two fried chicken wings."Zh: ”食品供应商疑惑地看着他们说：“炸，你们要的是‘猪蹄'吗？En: The food supplier looked at them suspiciously and said, "Zha, do you want 'pig trotters'?"Zh: ”李伟和王雷有些困惑，但他们最终同意了。En: Li Wei and Wang Lei were a little confused , but they eventually agreed.Zh: 他们拿到了两个炸猪蹄，感到非常满意。En: They got two fried pork knuckles and were very satisfied.Zh: 他们开始品尝，意外地发现这是一种令人上瘾的美味。En: They tasted it, and unexpectedly discovered that it was an addictive delicacy.Zh: 他们觉得特别幸运，能够尝到这个不寻常的小吃。En: They feel extremely lucky to be able to taste this unusual snack.Zh: 于是，他们决定一定还会再来的。En: So, they decided they would definitely come again.Zh: 第二天晚上，李伟和王雷再次来到夜市。En: The next night, Li Wei and Wang Lei came to the night market again.Zh: 他们看到了另一家摊位，上面写着“炸肉串”。En: They saw another stall that said "Skewers".Zh: 王雷兴奋地指着菜单对食品供应商说：“我们要两串炸肉！En: Wang Lei excitedly pointed to the menu and said to the food supplier: "We want two skewers of fried meat!"Zh: ”食品供应商疑惑地盯着他们说：“炸，你们应该是想要‘糯米团'吧？En: The food supplier stared at them suspiciously and said, "Zha, you probably want 'glutinous rice balls'?"Zh: ”李伟和王雷有些不解，但他们最终还是答应了。En: Li Weihe Wang Lei was a little puzzled, but they finally agreed.Zh: 他们拿到了两个炸糯米团，开始品尝。En: They got two mochi and started tasting.Zh: 这是一个令人惊喜的发现，这个不寻常的炸食物比他们想象的更加美味。En: It was a surprising discovery that the unusual fried food was even more delicious than they had imagined.Zh: 他们感到自己是如此幸运，因为他们总能尝到一些特别的美食。En: They feel so lucky that they always get something special.Zh: 随着时间的推移，李伟和王雷变得越来越聪明，他们开始解读食品供应商的意思。En: As time went by, Li Wei and Wang Lei became more and more intelligent, and they began to interpret the meaning of the food supplier.Zh: 他们意识到，摊位菜单上的食物名称与实际提供的有所不同。En: They realized that the name of the food on the stall's menu was different from what was actually served.Zh: 他们掌握了一些窍门，以与食品供应商更好地沟通。En: They have picked up a few tricks to better communicate with food suppliers.Zh: 他们用手势指向菜单上的食物，同时说出正确的发音。En: They gesture to point to items on the menu while saying the correct pronunciation.Zh: 虽然有时会发生一些小插曲，但他们总能和食品供应商取得共识。En: Although there are some small episodes sometimes, they can always reach a consensus with the food supplier.Zh: 随着时间的推移，夜市的小吃摊位开始给李伟和王雷提供更独特的食品。En: As time went on, the food stalls in the night market began to offer Li Wei and Wang Lei more unique food.Zh: 他们成为了夜市里的名人，人们争相观看他们与食品供应商的对话，期待他们点出一些新奇的美食。En: They became celebrities at the night market, where people flocked to watch their conversations with food vendors in anticipation of some novelty to order.Zh: 他们的故事迅速传遍全城，吸引了无数游客。En: Their stories quickly spread throughout the city, attracting countless tourists.Zh: 现在，这个普通的夜市成为了一个食物之都，每个人都想来尝尝这些由李伟和王雷点出的非凡美味。En: Now, this ordinary night market has become a food capital, and everyone wants to come to taste these extraordinary delicacies ordered by Li Wei and Wang Lei.Zh: 最后，李伟和王雷成为了夜市里美食的传说。En: In the end, Li Wei and Wang Lei became the legends of the food in the night market.Zh: 他们收到了夜市主办方的感谢信，感谢他们带来了如此的繁荣和快乐。En: They received a letter of thanks from the organizers of the night market, thanking them for bringing such prosperity and happiness.Zh: 这个故事告诉我们，即使在混乱和困难的情况下，只要我们勇于尝试和探索，我们总能找到幸运和美味。En: This story tells us that even in chaotic and difficult situations, as long as we have the courage to try and explore, we can always find luck and deliciousness.Zh: 李伟和王雷的故事将永远留在这个夜市的历史中，启发着人们去追寻自己的梦想，并无畏地面对生活中的挑战。En: The stories of Li Wei and Wang Lei will forever remain in the history of this night market, inspiring people to pursue their dreams and face challenges in life fearlessly.Zh: 无论我们处在什么样的环境中，只要我们愿意努力，我们都能找到属于自己的幸福。En: No matter what kind of environment we are in, as long as we are willing to work hard, we can find our own happiness. Vocabulary Words:Li Wei: 李伟Wang Lei: 王雷crowd: 人群night market: 夜市aroma: 香气food: 美食air: 空气taste buds: 味蕾fried chicken: 炸鸡stall: 摊位menu: 菜单fried chicken wings: 炸鸡翅food supplier: 食品供应商pig trotters: 猪蹄fried pork knuckles: 炸猪蹄satisfied: 满意addictive: 上瘾的snack: 小吃skewers: 炸肉串glutinous rice balls: 糯米团mochi: 糯米团surprising: 惊喜的delicious: 美味communicate: 沟通gesture: 手势pronunciation: 发音episodes: 插曲consensus: 共识unique: 独特celebrities: 名人novelty: 新奇delicacies: 美味legends: 传说prosperity: 繁荣happiness: 快乐courage: 勇气luck: 幸运chaotic: 混乱的difficult: 困难的try: 尝试explore: 探索history: 历史inspire: 启发pursue: 追寻dreams: 梦想challenges: 挑战hard work: 努力

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By all accounts, Steve was living the "good life." But when he felt a calling to play an active role in creating a consciousness movement that could help people across the globe connect more deeply with the Divine Truth of Oneness, and also consciously participate in creating a flourishing and awakened world, Steve followed his heart and left the "American Dream" behind.What he found is the story of Humanity's Team. In this interview with Steve, you'll discover:-One of 8 siblings to building an incredible non-profit that touches millions around the world...03:00-How Steve healed some of the wounds inflicted throughout his childhood in a troubled home...08:30-How the physical death of Steve's sister impacted his life and career journey...12:17-Conscious living is the "deliciousness of life"...16:30-A mission to awaken the world to consciousness...20:09-A call to action for making a true impact in our world from Jennifer...26:30--And much more...Resources mentioned:Steves book: A New Universal DreamBonus pageHumanity's TeamAbout the guest:FacebookSteve Farrell is co-founder and Worldwide Executive Director of Humanity's Team, a non-profit organization based in Boulder, Colorado. The organization is focused on helping people throughout the world awaken to their deeper Self and the interconnectedness of everything in the Universe.In the 1990s, years before Steve became involved with Humanity's Team, he co-founded and led two high growth technology companies based in Silicon Valley that were featured in the INC 500 and spanned the United States and Europe. During this period of his life, he was an officer in the Young Entrepreneurs' Organization and the Young Presidents' Organization.OM HealsQuantum physics reveals that we are 99.9999% energy and only .00001% physical matter. When we flow, move, and balance blocked energies we hold, then our mind, body and soul return to its natural state of well being.We are committed to matching you with the best possible energy meta-cine practitioners to support your wellness with our customized algorithm. After each energy session, we will ask for your feedback on how well we are matchmaking you with energy practitioners so we may serve you as best as we can.Visit om-heals.com to learn more and to get started today! Mentioned in this episode:Thank you so much for joining us today for another episode of regarding consciousness with Jennifer K. Hill. We would love it if you would take a moment and write a review for us, or rate us on Apple Podcasts, Spotify, Amazon, or whatever your favorite podcast platform is. And if you'd like to stay in touch and find out about upcoming events with some of the amazing guests we've had on the show like Deepak Chopra and other world thought leaders feel free to join my email list at metabizics.com. Thanks so much. And we look forward to having you join us next week.

The one stop off point for Deliciousness.

Do you love good food AND good weed? Get your aprons readybecuase today we are diving into home cooking-infused style.We sat down with Christina Wong and discussed the following:How to easily add cannabis to your home cookingCalculating accurate Dosing at homeRecipes, ideas, and so much more*Warning this episode will make you hungryAbout Christina Wong:Christina Wong is a CLIO Cannabis and MarCom award-winning storyteller and seasoned PR & communications pro who spent over a decade in the food & restaurant industry working with well-known chefs, restaurants, hospitality, and cannabis brands including Papa & Barkley, Raw Garden, and Tender Greens. A culinary cannabis educator, recipe developer, content creator, and baking show host, her imaginative and delectable creations have earned numerous awards and accolades, including a pie that KCRW's Evan Kleiman called “f*&%ing delicious."She's created custom desserts for events with Qveen Herby, Cypress Hill, LaGanja Estranja, Luna Lovebad, and Tommy Chong to name a few. Additionally, she's partner + culinary content editor of The Clever Root, a digital publication about cannabis food, drinks, hospitality, and everything that grows; co-host of Mogu Magu, an AAPI food + culture + cannabis collective; and a member of the HiVi Higher-Ups, an inclusive community of cannabis advocates and activists. #cookingwithcannabis #infusedcooking #cannabisSubscribe to Christina's Substack: https://fruitandflower.substack.com/https://www.linkedin.com/in/christina-s-wong/https://www.instagram.com/toastymuffin/?hl=enhttps://twitter.com/fruit_flower_cohttps://www.fruitandflower.co/https://www.instagram.com/fruitandflower/https://twitter.com/fruit_flower_cohttps://www.tiktok.com/@fruitandflowerhttps://open.spotify.com/user/31xww22dul5nfrcs3jww5jv66y6y?si=3ed0302b4cfd446e&nd=1Follow us: Our Links.At Eighth Revolution (8th Rev), we provide services from capital to cannabinoid and everything in between in the cannabinoid industry.8th Revolution Cannabinoid Playbook is an Industry-leading report covering the entire cannabis supply chain The Dime is a top 5% most shared  global podcast The Dime is a top 50 Cannabis Podcast Sign up for our playbook here:

Do you love good food AND good weed? Get your aprons readybecuase today we are diving into home cooking-infused style.We sat down with Christina Wong and discussed the following:How to easily add cannabis to your home cookingCalculating accurate Dosing at homeRecipes, ideas, and so much more*Warning this episode will make you hungryAbout Christina Wong:Christina Wong is a CLIO Cannabis and MarCom award-winning storyteller and seasoned PR & communications pro who spent over a decade in the food & restaurant industry working with well-known chefs, restaurants, hospitality, and cannabis brands including Papa & Barkley, Raw Garden, and Tender Greens. A culinary cannabis educator, recipe developer, content creator, and baking show host, her imaginative and delectable creations have earned numerous awards and accolades, including a pie that KCRW's Evan Kleiman called “f*&%ing delicious."She's created custom desserts for events with Qveen Herby, Cypress Hill, LaGanja Estranja, Luna Lovebad, and Tommy Chong to name a few. Additionally, she's partner + culinary content editor of The Clever Root, a digital publication about cannabis food, drinks, hospitality, and everything that grows; co-host of Mogu Magu, an AAPI food + culture + cannabis collective; and a member of the HiVi Higher-Ups, an inclusive community of cannabis advocates and activists. #cookingwithcannabis #infusedcooking #cannabisSubscribe to Christina's Substack: https://fruitandflower.substack.com/https://www.linkedin.com/in/christina-s-wong/https://www.instagram.com/toastymuffin/?hl=enhttps://twitter.com/fruit_flower_cohttps://www.fruitandflower.co/https://www.instagram.com/fruitandflower/https://twitter.com/fruit_flower_cohttps://www.tiktok.com/@fruitandflowerhttps://open.spotify.com/user/31xww22dul5nfrcs3jww5jv66y6y?si=3ed0302b4cfd446e&nd=1Follow us: Our Links.At Eighth Revolution (8th Rev), we provide services from capital to cannabinoid and everything in between in the cannabinoid industry.8th Revolution Cannabinoid Playbook is an Industry-leading report covering the entire cannabis supply chain The Dime is a top 5% most shared  global podcast The Dime is a top 50 Cannabis Podcast Sign up for our playbook here:

Join Joyce & Yael Shy, CEO and Founder of Mindfulness Consulting, for a casual conversation perfect for a walk. Don't miss out on this insightful conversation all about meditation, the different meditation postures, and the benefits of walking meditation. Learn how meditation can help you reframe your thoughts and ease you into a different way of experiencing your senses.About YaelYael Shy is the Founder and CEO of Mindfulness Consulting, LLC, where she supports individuals and collectives uncover their inherent worth and capacity for deep joy. She is the author of the award-winning book, What Now? Meditation for Your Twenties and Beyond (Parallax, 2017), and the founder of Mindful NYU, the largest campus-based mindfulness initiative in the country. Yael is an Adjunct Faculty Member at the Wagner School of Public Service at New York University and the Institute for Jewish Spirituality. She has been featured on Good Morning America, Fox 5 News, and CBS and in Time Magazine and the Harvard Business Review.Connect with YaelWebsite: https://www.mindfulnessconsulting.net/Facebook: https://www.facebook.com/yael.shy.3Instagram: https://www.instagram.com/yaelshy1/Twitter: https://twitter.com/YaelShy1Flourish 12-Week Mindfulness Certification

Apple cake. Pizza. Dinner parties. In this mouthwatering (sorry) episode, food connects everyone. Luna Azcurrain creates a Thanksgiving tradition with her grandfather, and Lu Levin desperately tries to grow up. We visit a food festival, and Aleeza and Fonzo talk about their families. Hosted by: Aleeza Kazmi and Fonzo Lacayo Storytellers: Luna Azcurrain and Lu Levin Follow Grown on TikTok or Instagram @GrownPod For more information on the people who make Grown, visit our website: grownpod.com

According to OpenAI's ChatGPT program: “In this episode of the ‘Dave Chang Show,' Dave and Chris recount their recent trip to Disneyland and share their experiences navigating the park while trying to eat turkey legs without making a mess. They also discuss the potential for AI to revolutionize the way we think about food and the culinary industry, and touch on the classic film ‘Demolition Man' and its predictions for the future of dining. Finally, Dave and Chris talk about recent breakthroughs in fusion energy and the potential for this technology to change the world. Tune in for a fun and informative conversation with Dave and Chris.” Not bad, robot friend! Thank you so much. Please don't hurt us. Hosts: Dave Chang and Chris Ying Producers: Sasha Ashall, Jordan Bass, and Isaiah Blakely Learn more about your ad choices. Visit podcastchoices.com/adchoices

In celebration of Majordomo Media's newest Hulu show, 'Chefs vs. Wild,' Dave, Chris, and Noelle appraise their own chances of making it through a multi-day, survivalist-foraging gauntlet in the remote Canadian wilderness—and Chris calls up contestant Viet Pham to hear how intense the adventure really was. Also: 'Survivorman,' 'Naked and Afraid,' imagining what would happen if the people on 'Alone' could cook, Dave volunteering as tribute, bringing out Perkins's tent for Season 2, hermit Chris, camping vs. glamping, building your own wizard staff, cinnamon rolls on a stick, the whole-ham gambit, foraging in Central Park, Nicolai Nørregaard, the 'Rambo IV' workout, getting tantalized by matsutakes, elk broth tea, the rotisserie-chicken sleeping method, and the very best oyster you've ever had in your life. The first four episodes of 'Chefs vs. Wild' are out now on Hulu. Hosts: Dave Chang and Chris Ying Guests: Viet Phan and Noelle Cornelio Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices