Podcasts about desserts

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick, a Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSee omnystudio.com/listener for privacy information.

Elle aime surprendre. Dérouter. Avec des desserts à l'huître, au tabac, à l'artichaut. Mais des desserts toujours profondément gourmands. Il n'y a pas de doute, Manon Gouin aime s'amuser derrière ses fourneaux.Manon, c'est la Cheffe Pâtissière du restaurant étoilé de Mallory Gabsi à Paris. Et si elle en a été la première surprise, elle a été récompensée, en 2025, par le Prix Passion Dessert du Guide Michelin. Et avec beaucoup de sincérité, elle nous raconte ses débuts dans un milieu très masculin, son obsession pour les textures et pourquoi, pour l'instant, elle refuse l'idée d'un dessert signature. Un épisode sur la création, la confiance en soi et la beauté de se laisser surprendre.Au menu de cet épisode :

The Burbs' Review.

In this conversation, Jeff Sarris and Jill Harris discuss the implications of protein powders for kidney stone formers, exploring both the benefits and potential risks associated with their use. They delve into the importance of understanding oxalate levels in protein powders, the role of artificial sweeteners, and the necessity of maintaining a balanced diet. Jill emphasizes the need for dietary flexibility and the importance of whole foods while also providing insights into healthy protein options and meal replacements.https://kidneystonediet.com/pros-and-cons-of-protein-powders/TakeawaysProtein powders can be beneficial but have risks.High oxalate levels in some protein powders can cause issues.Artificial sweeteners can be used in moderation.Dietary flexibility is key for long-term success.Collagen protein can convert to oxalate, avoid it if prone to stones.Protein shakes should not replace real meals.Focus on whole foods for better nutrition.Monitor sodium levels in protein powders.Healthy protein options exist for kidney stone formers.Diverse recipes can help maintain a balanced diet.00:00 The Truth About Protein Powders00:18 Pros and Cons of Protein Powders05:10 Artificial Sweeteners and Kidney Stones09:23 Dietary Flexibility and Lifestyle Changes12:19 Collagen and Meal Replacements14:12 Healthy Protein Options and Conclusion——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Lou und Jonas nehmen Dich mit auf eine kulinarische Reise durch die italienische Küche und zeigen, welche Weine zu klassischen Gerichten wie Pizza, Pasta oder Risotto wirklich passen. Du erfährst einfache Grundregeln fürs Pairing, welche Weine zu Tomatensauce, cremigen Saucen oder Desserts funktionieren und wie Du auch in gemischten Runden die passende Flasche wählst. Wein der Woche Wein-Genuss Orvieto Classico DOC – ein leichter, frischer Weißwein, der unkompliziert zu vielen italienischen Gerichten passt. Frage der Woche_ Ein Wein für alle – geht das bei Pizza & Pasta wirklich? „Ja, Allrounder wie Chianti oder Pinot Grigio funktionieren gut, perfekt für Gruppen, bei denen nicht jede:r dasselbe isst, aber keine Flasche zu kurz kommen soll.“ Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Aujourd'hui c'est avec un Chef Pâtissier qui a réussi à faire de la pâtisserie son terrain de jeu et de voyage que l'on discute. Passé d'abord par la pâtisserie de restauration, il se fait connaître du grand public en 2015 en terminant second de l'émission “Qui sera le prochain grand pâtissier ?”. Une étape marquante qui lui ouvre les portes de collaborations avec des chefs renommés notamment auprès de Christophe Michalak lui-même, avec qui il travaillera plusieurs années.Depuis 2022, il est devenu Responsable de Création pour Prova Gourmet, et découvre une toute nouvelle manière d'exercer son métier. Au programme de son “quotidien” qui n'en est pas un : beaucoup beaucoup de créations de desserts, et beaucoup beaucoup de voyages dans le monde. Oui, aujourd'hui, nous rencontrons Tristan Rousselot.Au menu de cet épisode :

In this conversation, Jeff Sarris and Jill Harris discuss the implications of consuming almonds, particularly in relation to kidney stones. They explore the role of oxalates in kidney stone formation, the importance of dietary adjustments, and the need for proper guidance in managing kidney health. The discussion emphasizes the balance between healthy eating and the potential risks associated with overconsumption of certain foods, particularly almonds and spinach.TakeawaysAlmonds are often considered healthy but can contribute to kidney stones.Oxalates found in almonds can lead to high levels in urine, increasing stone risk.Dieticians may not always provide specific advice on oxalate levels.Many people overconsume healthy foods, thinking more is better.It's essential to monitor oxalate levels in urine to prevent kidney stones.Reference ranges for oxalate levels in urine may be misleading.Dietary changes can significantly lower oxalate levels and prevent stones.Almonds and spinach are commonly removed from kidney stone diets.Other nuts can be consumed in moderation as alternatives to almonds.Education on kidney health and diet is crucial for prevention.00:00 Understanding Almonds and Kidney Stones06:25 Dietary Recommendations for Kidney Stone Prevention——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

The third and final of our preview shows. This week we look at Port, Richmond, St Kilda, Sydney, West Coast and Western.

In celebration of Route 66's upcoming centennial, get your kicks on America's most legendary highway with travel writer and culinary historian Amy Bizzarri. In this flavorful Big Blend Radio episode, Amy shares stories and recipes from her latest book, "Route 66 Recipes: A Culinary Cruise Along the Mother Road," (out now through The History Press, an imprint of Arcadia Publishing), spotlighting the iconic diners, classic soda fountains, regional specialties, and unforgettable roadside stops that have fueled generations of road trippers. From Chicago's famous Lou Mitchell's to the Midpoint Café in Adrian, the Big Texan steak challenge in Amarillo, Native American food traditions, and nostalgic chili parlors, Amy blends culinary history with travel inspiration. She also discusses driving the entire Mother Road, must-try dishes like Navajo tacos and ugly crust pie, and how local culture shapes the Route 66 experience. Amy previously joined Big Blend Radio to talk about her book "Iconic Hollywood Dishes, Drinks and Desserts." Revisit that episode here: https://bigblendradio.podbean.com/e/iconic-hollywood/ Whether you're planning a Route 66 road trip, honoring the highway's 100-year milestone, or simply love Americana and food history, this episode serves up a delicious journey down the Mother Road. Follow Amy on Instagram at: https://www.instagram.com/amybizzarri/ 

Aujourd'hui Nicolas Innocenti nous ouvre les portes de son univers. Passé par le George V aux côtés de Maxime Frédéric, et élu l'un des Meilleurs Apprentis de France en 2012, Nicolas n'était pas spécialement destiné à ce métier. Et pourtant. Très vite, la pâtisserie devient une évidence. Un terrain de jeu infini. Et rapidement, il apprend à regarder au-delà de l'assiette. À comprendre ce qu'il y a avant le dessert : le long travail des producteurs et productrices.Et puis à la fin de l'année 2025, Nicolas ouvre sa boutique 100% en ligne, une épicerie dédiée aux fruits secs d'exception. Noisettes françaises du Lot-et-Garonne, amandes du Sud, sarrasin breton, pistaches soigneusement sélectionnées… il produit tout lui-même, en petits volumes, pour garantir fraîcheur et traçabilité. Les pralinés, caramels et chouchous sont pensés aussi bien pour les chefs que pour les gourmands du dimanche, à tartiner sur une crêpe, à glisser dans un Paris-Brest, ou à savourer à la cuillère sur le canapé.Au menu de cet épisode :

In this conversation, Jeff Sarris and Jill Harris discuss the often-overlooked low oxalate foods that can be included in a diet for those prone to kidney stones. They emphasize the importance of understanding oxalate levels in foods and how to reintroduce certain foods back into the diet without fear. Jill shares insights on common misconceptions about dietary restrictions and provides practical advice on how to maintain a balanced diet while managing oxalate intake.TakeawaysLow oxalate foods are often forgotten.Many people feel restricted in their diets.Avocados are a healthy option that can be included.Portion control is key to managing oxalate intake.A variety of foods is essential for gut health.All fruits are generally acceptable on a low oxalate diet.It's important to meet calcium needs to lower oxalate levels.Reintroducing foods can improve dietary satisfaction.Using resources like the oxalate food list can help.Meal planning can diversify your diet and prevent stones.00:00 Understanding Low Oxalate Foods09:34 Reintroducing Foods into Your Diet——When you're ready, here's how I can helpSince 1998, I've helped thousands of patients prevent kidney stones. With my Kidney Stone Diet All-Access Pass, you get access to every prevention tool I've ever created:Weekly Kidney Stone Diet Meal Plans​4 meals per day, 7 days per weekWeekly Kidney Stone Prevention Group Consultations3 video calls per week with me and the Kidney Stone Diet communityAll of my Kidney Stone Diet EbooksLow Oxalate Protein Bars, Kidney Stone Safe Smoothies, Kidney Stone Safe Snacks & Desserts, and the Low Oxalate CookbookPlus, 20% Off Private ConsultationsAnd, as a BONUS, you'll get my flagship Kidney Stone Prevention Course (normally $249) absolutely free!LEARN MORE!——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients prevent kidney stones. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, cookbooks, group consultations, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, chatting about their visit to Cremalat, exploring its Italian-inspired deli and restaurant, authentic cheeses, rustic pastas, charcuterie, and indulgent desserts and why it’s much more than just a cheese shop. Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Diesmal freuen wir uns über die schillernden Gäste am Opernball, bewerten unsere liebsten Desserts und tauchen natürlich kurz in den Dschungel ein.

Peut-on aimer passionnément la pâtisserie… sans sacrifier sa vie ?D'aussi loin qu'il s'en souvienne, Adrien Tornier a toujours voulu être pâtissier. Oui mais voilà, quand il a commencé à exercer ce métier, il a un peu déchanté. Rapidement, il a voulu gagner en liberté et en indépendance. Mais comment faire, quand on débute ? Le Covid passant par là, il se dit que le digital est peut être la solution.Alors en plus de son job chez La Durée à Genève, il commence à se lancer sur les réseaux. Une fois sa stratégie bien rodée, il passe rapidement de 400 à 100 00 abonnés. Adrien nous parle d'ambition, d'épuisement, d'erreurs à 20 000€, de syndrome de l'imposteur, de réseaux sociaux, de formations en ligne… et surtout d'un déclic : comprendre que notre savoir-faire vaut plus qu'un salaire figé. Bref, dans cet épisode, on s'interroge sur la manière dont on choisit de vivre notre métier aujourd'hui.Au menu de cet épisode :

We're Back! We kick off the year with discussion of new rule changes and State of Origin. We then discuss the fortunes of Adelaide, Brisbane, Carlton, Collingwood, Essendon and Fremantle.

Hour 1 : Tommy talks about the February lull for sports fans and tries to search for a show to binge watch. He also argues with Rosie about desserts, dogs and life decisions.

Send a textThose zombie people were pretty weird huh? Kind of like when those caterpiller thingies leave a perfect shell of themselves on your tree and you accidently break one as kid trying to feel one and then you cry thinking you killed it. You know? Universal experience? Anyway, we gotta make sure our heroes don't turn into husks themselves! And then who would even be shooting at them?? They really can't catch a break. Will our gang make it through yet another close encounter with death? Will they finally get to their mission and get home? When will my mom love me for me??? All of this will be revealed in this latest episode of DUUUNNGGGEEOOONNNNN RRRAAAADDDDIIIOOOO  HHHHHHHOOOUUUURRR!!!!:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::THIS SHOW IS NSFW AND NSFK (Not safe for kids. sorry kids!)Our DM is Dalton Rusher-RiddleOur Players are Andrew Gehrlein, Michael Adair & Alissa AdairTheme song by Dustin HookSound effects from Zapsplat and PixabayBackground music by Lexin_Music, DELOsound, JuliusH on PixabayPlease check out our Instagram, Twitter, TikTok, AND NOW PATREON on our Linktree to keep up with the latest DRH news!Bye for now~:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Support the show

Sophie Dalah joins Jordan and Max to go head to head in a big game recipe showdown against Bubbles, putting their chef minds to the test.

Today, Josh is joined by Mythical Kitcheneer Lily Burrola and Mythical Intern Samara Chaplain to talk and taste some favorite Southeast Asian desserts. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this episode, Dr. David Jockers dives into the benefits of the Protein Sparing Modified Fast, a powerful tool for burning fat, especially visceral fat. He explains how this strategy promotes fat loss while preserving lean muscle mass, even with a calorie-restricted diet.   Dr. Jockers shares how fasting triggers autophagy and the role it plays in cellular rejuvenation, helping the body break down old, damaged mitochondria and replace them with healthier ones.   He also discusses how protein-sparing fasting impacts insulin sensitivity, brain function, and overall resilience, while offering practical tips for implementing this approach into your lifestyle.   In This Episode:  00:00 Introduction to Fasting and Its Historical Context 00:48 Protein Sparing Modified Fast Explained 06:57 Dr. Jockers' Journey into Holistic Health 12:45 Introduction to Fasting Practices 14:20 Personal Fasting Experience and Benefits 17:32 Intermittent Fasting and Its Popularization 27:20 Autophagy and Cellular Rejuvenation 36:21 Challenges of Extended Fasting 37:13 Introduction to Protein Sparing Modified Fast 37:54 Benefits and Guidelines of Protein Sparing Modified Fast 40:35 Practical Tips for Protein Sparing Modified Fast 45:15 Addressing Common Concerns About Fasting 48:53 The Role of Ketones in Brain Health 54:42 Spiritual and Physical Benefits of Fasting 56:42 Autophagy and Protein Sparing Modified Fast 01:03:33 Tips for Enhancing Insulin Sensitivity 01:06:20 Favorite Meals and Desserts 01:08:31 Concluding Thoughts and Favorite Bible Verse   If you want practical, natural strategies to balance your hormones, heal your gut, boost your energy, and slow aging, don't miss The Dr. Josh Axe Show. Dr. Axe blends ancient wisdom with cutting-edge science and brings on world-class experts for unfiltered conversations you won't hear anywhere else. Transform your health from the inside out and subscribe to The Dr. Josh Axe Show, with new episodes every Monday and Thursday.   If you're looking to boost your health naturally, Paleo Valley's Super Greens powder is a game-changer. Packed with 23 organic superfoods, it provides all the nutrients your body needs for boundless energy and vitality, without the digestive issues that come with cereal grasses. For 15% off, visit paleovalley.com/jockers and use code JOCKERS at checkout.   When it comes to cooking, Chef Foundry offers the perfect solution with their P 600 ceramic cookware, which is free from Teflon, PFAS, and plastic coatings. Made with Swiss-engineered ceramic, this cookware makes it easy to prepare healthy meals without the toxins. Take 20% off with code SAFE20 at chefsfoundry.com/jockers and upgrade your kitchen today.     "Protein Sparing Modified Fast helps quench satiety, and most people on it don't feel as hungry or have cravings."      Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio   Resources: Visit paleovalley.com/jockers for 15% off with code JOCKERS. Visit chefsfoundry.com/jockers for 20% off with code SAFE20. Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

In this episode of Scary Stories Told in the Dark, familiar pleasures become dangerous invitations—and the line between reward and punishment quietly dissolves. What begins as routine drifts into something far more unsettling, where reassurance masks intent and kindness hides its teeth. This is a story about offers that come too easily, about places that feel safe until they aren't, and about the terrible cost of noticing what you were never meant to see. To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/ChillingEntertainmentYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/ScaryStoriesPodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/ScaryStoriesPodcast⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

I speak with actress and cabaret performer Klea Blackhurst, who will be starring in the new Off-Broadway musical, Just Desserts: A Musical Bake-Off. The show opens at the AMT Theater (354 West 45th Street) beginning January 30 and running through February 22. Her podcast episode will available by Friday, January 23.

Watch the 9malls review of the Syruvia Cheese Pancake Flavored Syrup For Drinks, Lattes, And Desserts. Does this syrup really taste like fluffy pancakes and creamy cheese? Watch the hands on taste test to find out. #coffee #coffeeflavor #pancakes #tastetestreview #tastetest #review #productreview Find Syruvia Cheese Pancake Flavored Syrup On Amazon: https://www.amazon.com/dp/B0FYR7T6WP?ref=t_ac_view_request_product_image&campaignId=amzn1.campaign.18BB2YOQCZPHT&linkCode=tr1&tag=getpaid4surfcom&linkId=amzn1.campaign.18BB2YOQCZPHT_1769143620739 Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

Happy 2026 to the folks on the phone! Starting off with a little catching-up chaos, the broads are drooling over desserts and, not to mention, a recent Facebook marketplace hidden gem featuring Mon's favorite. Jasmin's new gym has a MOVIE THEATER which honestly every gym should adopt. And of course, we cover all the new seasons that kicked off last week like Traitors and Valley Persian style, as well as the classics like Salt Lake (WHAT A FINALE), Southern Charm, and Vanderpump Rules. Let us know what you'd like us to talk about next time in the comments!

#balbharti #hindistories #meetup #मिठाइयों का संमेलन #desserts #sweet #gettogather #health #excessivesweet #std4 #balbharti मिठाइयों का संमेलन - Std 4 - Hindi textbook - Balbharti Narrated by Asawari Doshi.Thank you Balbharti Std 4 hindi textbook.Story's Video : ⁠⁠https://youtu.be/hiiTaK5H0Qg⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠To receive updates about Online and Offline storytelling events from Books That Speak, join the whatsapp group: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chat.whatsapp.com/BuBaOlkD2UACckOdYk4FDg⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Listen to the podcast:iTunes : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/books-that-speak/id1287357479⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Watch Videos:YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/booksthatspeak⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: https://www.instagram.com/booksthatspeak/Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.booksthatspeak.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email: contact.booksthatspeak@gmail.com

What if dessert didn't have to mean inflammation, guilt, or a blood sugar crash? Restriction — not dessert — may be the real problem.Welcome to the Happy, Healthy, Strong Podcast.Hosted by Adam Lane, this show breaks down what sustainable health actually looks like, through nutrition that supports the body, movement that feels intentional, and habits built to last without extremes.Episode HighlightsIn this episode, Adam Lane sits down with returning guest Krystal Bolduc of Life Nutrition to talk about why treats matter and how removing them often backfires. Krystal shares how whole-food desserts can support blood sugar balance, reduce cravings, and fit into an autoimmune-friendly lifestyle. From banana bread to sweet potato brownies, this conversation reframes dessert as nourishment rather than a “cheat.”Episode OutlineWhy does completely cutting out treats often lead to stronger cravings?How whole-food desserts differ from processed sweets.Krystal Bolduc's approach to food therapy and sustainable nutrition.The role of fiber, volume eating, and nutrient density in blood sugar balance.Adam's experience using a continuous glucose monitor with whole-food desserts.Banana bread, black bean brownies, sweet potato brownies, and cinnamon almonds.Supporting the body instead of trying to control it.dentifying the root cause behind cravings.How to include treats without triggering inflammation or autoimmune flare-ups.Episode Chapters00:00 Intro01:27 The Role of Treats in a Healthy Lifestyle06:04 Krystal's Personal Journey and Recipes11:33 Adam's Experience with Krystal's Recipes18:27 Supporting the Body with Nutrient-Dense Foods27:09 Challenges and Solutions in Maintaining a Healthy Diet44:21 Practical Tips for Incorporating Healthy TreatsAction TakenMake the banana bread (or a similar whole-food dessert) and prep it ahead of the holidays to restock the household dessert supply.Begin compiling a cookbook by gathering existing Instagram recipes and committing to the project now.Respond to Instagram messages from listeners and share direct recipe links when requested.ConclusionThis conversation reinforces a simple but often overlooked truth: the body responds better to support than restriction. By choosing nutrient-dense ingredients and allowing space for enjoyment, treats can become part of a lifestyle that feels steady, satisfying, and sustainable without the cycle of deprivation and rebound.CTATry one of Krystal's recipes this week and pay attention to how it feels in the body. For recipe requests, send her a message on Instagram and ask directly; she's happy to share what's already available.Supporting InformationFacebook: https://www.facebook.com/oakstrengthInstagram: @oakstrengthConnect with Krystal BolducWebsite: https://changeyourlyfe.com/Instagram:  https://www.instagram.com/lyfenutritionFacebook: https://www.facebook.com/lyfenutrition/Thank you for listening and for continuing to show up for your health in thoughtful, intentional ways. Your time, curiosity, and commitment to learning never go unnoticed.

Healthy baking doesn't mean giving up the sweet and satisfying tastes you love. It's about better-for-you swaps that keep every bite just as delightful. To support more content like this, become an AARP member at aarp.org. And don't forget to subscribe for more tips and tricks to help make your life a little easier — and happier! 

1st hour of the G-Bag Nation: Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Worst desserts; College Football Day Party full 2481 Thu, 08 Jan 2026 01:23:46 +0000 XGtSy2OChHIb2EEolHABE1F8coW16L8A sports GBag Nation sports 1st hour of the G-Bag Nation: Headlines; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Worst desserts; College Football Day Party The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

Musician, Gabe Bondoc speaks to The Cheatcoders right before his show in Sydney, while eating Filipino Gelato from Kariton. They talk about touring, dad jokes and not wanting his daughter to date musicians.

In this episode of “Carlsbad: People, Purpose and Impact,” host Bret Schanzenbach sits down with Paola Richard, CEO and founder of Gelato Love in Carlsbad Village.Paola shares her global upbringing in Rome with roots across Europe, her early career as a seven-time Italian national synchronized swimming champion training in California, and her transition into marine biology and science journalism, where she wrote and produced content on conservation for outlets like National Geographic Italy and national television.Seeking a new life adventure, Paola moved back to California, fell in love with Carlsbad, and—thanks to a suggestion from her brother and cousin—made a bold pivot from journalism to entrepreneurship, launching a gelato shop originally called Gaia. With strong support from the Carlsbad Chamber of Commerce, she opened her first store in the Carlsbad Village Faire and eventually rebranded to Gelato Love for clearer, more emotional branding.Paola explains how she uses her science background to reinvent gelato: experimenting with allulose, a rare sugar that mimics sugar's taste and texture but doesn't spike blood sugar, allowing Gelato Love to create no-sugar-added, low-glycemic, clean-label gelato with no artificial stabilizers. They now produce about 5,000 pounds of artisan gelato a day, make custom recipes for clients like Camp Pendleton, and offer 36 flavors in-store out of more than 300 recipes she has developed.She describes navigating COVID-19 by building an online ordering and local delivery system that literally kept the business alive and brought “little celebrations” to families stuck at home—like the special delivery Bret ordered for his staff. Paola also shares details about her Italian market-style shop, which now includes imported foods, panettone, bags, and accessories from Italy alongside gelato cakes and classic desserts like tiramisu.Finally, Paola celebrates a huge milestone: being selected by historic Italian company Fabbri to create three specialty flavors (dark chocolate oat milk, lemon cream ginger, and strawberry cheesecake) now available nationwide on Amazon, shipped frozen with dry ice. For Paola, every pint is a “gift of love” from Carlsbad to the rest of the country, and she dreams of further distribution while keeping quality, craft, and “guilt-free celebration” at the center of Gelato Love. Did this episode have a special impact on you? Share how it impacted youCarlsbad Podcast Social Links:LinkedInInstagramFacebookXYouTubeSponsor: This show is sponsored and produced by DifMix Productions. To learn more about starting your own podcast, visit www.DifMix.com/podcasting

Stupid News 1-6-2026 8am …7-year-old Porch Pirate gets his just desserts …He was hiding his gun under his fake boobs

durée : 00:55:49 - On va déguster - par : François-Régis Gaudry - Aujourd'hui on se penche sur un sujet de circonstance, un sujet hautement sensible, un sujet universel, la Galette des Rois et les desserts maison avec un des meilleurs pâtissiers de sa génération, Yann Couvreur. - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Send us a textWe explore how monk fruit and maltitol can deliver sweet, vegan desserts without the blood sugar rollercoaster, and we make two simple drinks: millet-milk hot chocolate and a citrus-ginger immunity boost. Practical tips, clear ratios, and ingredient sourcing make it easy to try at home.• guest's path from microbiology to nutrition consulting• why maltitol often beats stevia for taste and texture• monk fruit's zero GI advantages and best uses• limits, tolerances, and cost for sugar alternatives• soy-based sweetmeat trials and sucrose comparisons• making barnyard or finger millet milk at home• hot chocolate demo with dark chocolate and jaggery or monk fruit• immunity drink with orange, lemon, and ginger• palate retraining toward less intense sweetness• upcoming vegan dessert book and where to followFind me at Hane Nutrition Guide on Facebook and Instagram, and the Hane Nutrition group on FacebookBiswas Aditi Holistic Nutritionist Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Merry Christmas all.  We're exploring the history of some of the amazing desserts I had, and still have, for the holiday season.  We're looking at the origins of lassy mogs, jam jams, and date squares: all staples on the Newfoundland holiday dessert platter.  Plus we'll hear some local Newfoundland artists for the holiday merry making. Thank you for listening to the podcast and I wish everyone a very Merry Christmas and a safe and prosperous new year.  

Sugar and artificial sweeteners are BIG inflammatory triggers, but with the holidays here, you are deep into baking mode! You want to know how you can make some of your favorite desserts a bit healthier don't you?  I got you sister! On this short but impactful episode we are talking about ONE main sugar substitute to avoid and why. But I don't leave you hanging... I give you my favorite sweeteners that I use in my own baking with a few other helpful tips to help you shift your own recipes.  I pray this episode blesses you and that your Christmas is blessed beyond measure! XO, Michelle *****READY to OWN your whole health right now with visible and tangible changes that you SEE & FEEL?  Here is the link to get inside RESTORE asap. No waiting. No putting your health off another day.  https://treasuredwellness.thrivecart.com/restore-health/   Get rid of your stress induced fatigue, brain fog and belly fat in 12 weeks without dieting, deprivation and disappointment! So you can wake feeling refreshed, have a clear mind for your day and have the energy to be fully present with your family in the evening. Book your  Fatigue Freedom Breakthrough Call today!   HOLIDAY GIFTS FOR YOUR HEALTH: Online Supplement Dispensary Info: https://us.fullscript.com/welcome/michelle-mccoywellness Essential Oils: https://vibrantblueoils.idevaffiliate.com/6143.html Zeolites: Heavy metal detox: https://treasuredwellness.thegoodinside.com/ Red Light Therapy:  http://therasage.com/MICHELLETREASUREDWELLNESS Code: MICHELLETREASUREDWELLNESS ***Join our community, Fight FATIGUE over 40 with FAITH & Holistic Health, to be supported, encouraged and educated as you take back your health WITH God at the center. **Catch the Treasured Wellness Podcast on https://christianmix106.com/   AND YouTube   ***DISCLAIMER: By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or others. Contact your own physician for any medical concerns you have. This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall Treasured Wellness, LLC, guests or contributors be responsible for damages arising from the use of this podcast.

Justin Burke is a food writer, recipe developer, queer food activist, and award-winning pastry chef and baker. Burke's debut cookbook “Potluck Desserts: Joyful Recipes to Share with Pride” was released this past summer by Countryman Press.

Season 16 Episode 16: Show Notes: Welcome to a landmark edition of The Well Seasoned Librarian. We are deep into the end of another year of culinary conversation, and today, for Season 16, Episode 16, we are stepping back into the elegant patisseries and home kitchens of Paris.Our guest today is a titan of food literature. A James Beard Award winner and recipient of the Gourmand World Cookbook Award, she has spent her career bridging the gap between the professional kitchens of Europe and the home cook. A longtime columnist for The Wall Street Journal, her work is a staple in Best American Food Writing and has appeared in everything from Saveur to The New York Times Magazine.She returns to the program today to share her latest work, Chocolat: Parisian Desserts and Other Delights—a book already being hailed as a 'delicious masterpiece' by the likes of Alain Ducasse and Ruth Reichl.To lead us through this indulgent journey into the heart of French confectionery, please welcome your host, Dean Jones and his guest Alexsandra Krapanzano to talk about her new book Chocolat. Website: https://www.aleksandracrapanzano.com/Instagram: @aleksandracrapanzano Chocolat: https://www.aleksandracrapanzano.com/chocolatGateau: https://www.aleksandracrapanzano.com/gateauCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

On a Friday night, Henry looks into an odd cold kidnapping case that was solved more than 40 years later. After that, what's the best ice cream treat? He reaches out to the listener base for their answers.

Send us a textLucky desert people abuse their American Pie.

In this series, Jeff & Andy dive into a mix of useless facts, myths, forgotten stories, and strange truths.In this episode, Jeff lists top Christmas desserts and other holiday facts and Andy wilds worldly stats.This series is brought to you by the amazing Cedar Run Decoys.

Family physician and Associate Professor at Rowan University shares steps to protect yourself from getting sick this winter. Also, some cold weather tips on how to keep indoor plants alive and fresh this winter. Plus, former State Senator and author Dick Harpootlian presents his new book “Dig Me a Grave”, chronicling his time as a prosecutor of the notorious killer Donald “Pee Wee” Gaskins. And, Milk Bar founder shares two delicious holiday dessert recipes.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this week of the HowToBBQRight Podcast, we kick things off and set the tone for a food-filled holiday conversation (00:00). I'm finally coming around to the Christmas spirit (01:09)... We debate whether Christmas is really Malcom Reed's favorite holiday or if another one still holds the top spot (06:45). The conversation turns to wild game as we discuss how we've been using Malcom's elk meat and the different ways it's been showing up on our table (08:01). Holiday appetizer talk heats up as we talk about whether spinach dip should be served hot or cold at Christmas parties (12:30). We compare classic tailgating foods to traditional Christmas foods and decide where the line really is between the two (15:51). Sports news sneaks in with a discussion about Ole Miss's head coach leaving and what that means to Malcom (17:30). I think that Blue Plate deserves their very own Mayo Bowl, and why it just makes sense (18:12). Things get fun when we break down the BEST Christmas appetizers according to ChatGPT and see how they stack up to real-life favorites (20:56). A surprisingly heated debate follows over whether deviled eggs belong at the dinner table or are strictly party food (24:00). Malcom confesses to stealing a top-secret monkey bread recipe that's perfect for the holidays (31:32). We share our favorite Christmas desserts and what absolutely has to be on the table every year (33:05). Malcom thinks butter boards are "fat boy food", and here's why (35:40). We reveal the BEST place to get smoked sausage and what makes it stand out from the rest (38:50). Malcom walks through his guide to making homemade summer sausage and why it's worth doing yourself (41:00). I share a simple but genius hack I learned to keep your limes fresh forever (47:29). Hosting challenges come up as we explain how to host a vegetarian at Christmas without making it awkward or stressful (49:39). We talk about turning uncured ham into pulled pork and why you may just want to go with a pork butt instead (51:45). A member of the community made Touchdown Taters but made them breakfast-ready (53:47). We break down the best way to monitor meat and debate wired versus wireless thermometers for BBQ and holiday cooks alike (57:51). The Pick'em League update gives a rundown of where things stand and who's bragging this week (1:01:31). We highlight the Let's Get to Cookin' Community Giveaway Week 3 and how listeners can get involved (1:04:40). We wrap everything up and close out the episode with a classic HowToBBQRight sendoff (1:07:46).

Unmasking Hidden Sugars in 'Healthy' Drinks: Leyla Muedin, a registered dietitian nutritionist, examines the surprising amounts of sugar found in commonly perceived 'healthy' drinks. She discusses how beverages like energy drinks, fruit smoothies, and chai lattes can exceed the daily recommended sugar intake, based on a study by Ben's Natural Health. Leyla warns that even health-focused products and homemade drinks can contain high sugar levels, which can impact weight, blood sugar levels, and overall health. She emphasizes the importance of being an 'ingredient sleuth' and making informed choices. 

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Rendez-vous sur Énergie Partagée pour en savoir plus : https://energie-partagee.org/souscrire-votre-argent-agit/Participer au Maxi Jeu Concours du Noël des Nouveaux Récits : https://tally.so/r/pbb8WVAujourd'hui, je vous embarque pour un voyage sucré : un tour du monde des desserts de Noël. Pas besoin de valise, juste un peu de curiosité et l'envie de découvrir comment d'autres cultures célèbrent les fêtes à travers leurs traditions culinaires. Du Japon à la Nouvelle-Zélande, des États-Unis à l'Afrique du Sud, jusqu'aux Philippines, je vous partage cinq desserts emblématiques : le Kurisumasu Keki, la pavlova, l'incontournable apple pie, le malva pudding caramélisé ou encore les bibingka au lait de coco. Les desserts qui nous font voyager :Le Kurisumasu Keki japonais : génoise légère, chantilly vanillée, fraiseshttps://glutenevasion.fr/recette/kurisumasu-keeki-gateau-de-noel-japonais/La Pavlova néo-zélandaise : meringue craquante, cœur fondant, fruits d'hiverhttps://patissland.fr/blogs/blog-de-recettes-patissland/recette-de-la-pavlovaL'Apple Pie américaine : tressage doré, cannelle, ambiance chaleureusehttps://biancazapatka.com/en/vegan-apple-pie/Le Malva Pudding sud-africain : base moelleuse caramélisée, sauce chaude vanilléehttps://www.food.com/recipe/malva-pudding-south-african-baked-dessert-118545Le Bibingka philippin : gâteau de riz gluant au lait de coco, parfois sucré-saléhttps://www.closertotheworld.com/blog/bibingka-philippin-gateau-de-riz-moelleux-au-lait-de-cocoAvec ce voyage culinaire, j'espère vous donner envie de bousculer un peu les traditions et pourquoi pas de remplacer la bûche par une pavlova sexy (je vous préviens, c'est une très bonne idée !).Sources : https://gourmet.galerieslafayette.com/b/8-desserts-de-noel-a-travers-le-monde/https://www.20minutes.fr/tempo/food/diaporama-4067295-tour-monde-desserts-noelhttps://www.atelierkumo.fr/blogs/journal/noel-au-japonAvec le Noël des Nouveaux Récits, j'ai envie de t'accompagner chaque jour vers des fêtes plus douces, plus conscientes et vraiment alignées avec ce qui compte pour toi. Un rendez-vous quotidien pour alléger la charge mentale, retrouver du sens et réenchanter nos traditions, une intention à la fois.Participer au Maxi Jeu Concours du Noël des Nouveaux Récits : https://tally.so/r/pbb8WVRendez-vous sur Énergie Partagée pour en savoir plus : https://energie-partagee.org/souscrire-votre-argent-agit/

On today's episode, we welcome comedian Solomon Georgio to the show to go absolutely hamnuts in a conversation about Sailor Moon energy drinks, nipple concerns, Tyra's hot ice cream, and much more.*Follow Solomon on Instagram. *Celebrate 25 years of Bullseye!*Visit bit.ly/coolfight for the new comic series Predator Bloodshed, which drops Feb 25, 2026! *Order Jordan's Predator comic: Black, White & Blood!* Order Jordan's new Venom comic!* Donate to Al Otro Lado.* Purchase signed copies of *Youth Group* and *Bubble* from Mission: Comics And Art!JJGo MERCH ~Get Bronto Dino-Merch!Get our ‘Ack Tuah' shirt in the Max Fun store.Grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On, and use CODE JJGO for 10% off.Follow beloved former producer, Steven Ray Morris, on Instagram.Follow new producer, Jordan Kauwling, on Instagram.Visit Factormeals.com/JJGO50OFF for 50% off. Visit Auraframes.com and use Promo Code: GO

Please Follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠⁠! In this special 200th episode, Kimberly and Tommaso celebrate a milestone while discussing their upcoming move to Italy. They share insights into Italian holiday traditions and meals, offering a look at how these differ from American celebrations. Key Points: The Podcast's Journey: Kimberly and Tommaso il Favoloso reflect on 200 episodes of their podcast which they started during COVID.. Their podcast's goal has always been to share their love of Italy and offer travel insights. Future plans include returning to a weekly episode schedule after their move to Italy. Thanksgiving in America vs. Holidays in Italy: Kimberly describes the traditional American Thanksgiving meal, which has remained largely unchanged for 400 years. Tommaso shares his enjoyment of the Thanksgiving meal. The conversation shifts to Italian holiday meals, highlighting their variety and cultural significance. Visiting Italy during a holiday offers a chance to experience unique traditions and less crowded destinations. Italian Christmas Eve (La Vigilia): Most Europeans celebrate Christmas on Christmas Eve with their main meal. The traditional Christmas Eve meal in Italy is seafood, a “lean day” without meat. Italian Christmas Eve dinner begins early with aperitivo, followed by antipasti (no meat), pasta or risotto and fish as the main course. Desserts include panettone, pandoro and torrone. Kimberly recounts loud, lively Christmas Eve dinners in Milan with extended family. Italian Easter (Pasqua): For Easter, Italians eat lamb, not ham. The day starts with Colomba, a dove-shaped, sweeter version of panettone, symbolizing peace and rebirth. Eggs are important, appearing in dishes like torta pasqualina and brodetto pasquale. Artichokes, asparagus, or chicory accompany the lamb. A popular dessert is pastiera napolitana, a creamy, sweet cake from Naples. Other Italian Holidays: Italy celebrates several non-religious holidays, such as Liberation Day and Festa della Repubblica. Religious holidays like Ognissanti on November 1st involves eating Pane de Morti (bread of the dead). New Year's Eve (Capodanno) is a religious holiday focused on symbolic foods for luck and prosperity. Old school Italians eat 12 grapes at midnight for luck in each month of the year. Epifania (Epiphany) on January 6th, marks the end of the Christmas season and includes a fun tradition with La Befana, a kind witch who brings treats. Celebrations for La Befana include a regatta in Venice and a national festival in Urbania Planning Your Trip: Experiencing Italian holidays offers a chance to enjoy different cultural traditions and foods. Agriturismos or small family-run hotels are ideal for experiencing traditional holiday meals. Join us in this episode as we uncover the true essence of Italian holiday traditions, providing a realistic and enriching perspective on what to expect and enjoy.

Today Jalen and Josh welcome teammates KAT and Mikal for Knicksgiving. Together they talk Josh being a bad influence, eat some great food & much more. Make sure you subscribe so you never miss an episode.Make it legendary with BetMGM. Download the app today and grab a $100 bonus for each friend who joins the action at BetMGM at betmgm.com/roommatesCheck out the brand new Roommates merch! http://roommatesmerch.com/ Try the world's most awarded tequila for yourself. 1800Tequila.com 1800® Tequila. 40% Alc./Vol. (80 proof). Trademarks owned by JC Master Distribution Limited. ©2025 Proximo, 1800tequila.com. Please drink responsibly.DON'T WAIT — SHOP TOMMY JOHN'S BIGGEST SAVINGS EVER AND GET 50% OFF SITEWIDE AT TOMMYJOHN.COM/ROOMIES Conquer the Jungle with the Ford Bronco. Visit your local Ford Store for a test drive today.Don't let financial opportunity slip through the cracks. Use code ROOMMATES at monarch.com in your browser for half off your first yearDownload the Gametime app today or http://Gametime.co for $20 off your first order with code ROOMIES. Terms Apply.AT&T. Connecting changes everything.Every time a player drops 50 points, use promo code NBA50 the next day to get 50% off on DoorDash with DashPass. DashPass members only. 50% off up to $10 the day after a 50pt game with promo code. Terms apply.TT: https://www.tiktok.com/@roommatesshow IG: https://www.instagram.com/theroommatesshow X/TW: https://twitter.com/roommates__show00:00 - Intro / Prayer01:56 - Thanksgiving Toast (1800 Tequila)03:29 - 1800 Tequila Ad04:39 - SimpliSafe Ad Read05:40 - Diggin' in!06:13 - Thanksgiving Traditions13:53 - Thanksgiving on Nova days18:36 - One-on-ones23:46 - Gametime Ad24:52 - Picks of The Week (BetMGM)27:08 - BetMGM Ad28:04 - Ford Tri-State Ad28:51 - Is Josh a bad influence?33:47 - Fan Questions: Thanksgiving Edition44:06 - (cont) Fan Questions on Thanksgiving + Doordash Segment48:59 - Doordash Ad50:18 - Fan Connections (AT&T Segment)59:13 - AT&T Ad1:00:13 - Monarch Money Ad1:01:27 - Caught in the Act (Tommy John Segment)1:05:43 - Tommy John Ad1:06:47 - Desserts by Erica BrunsonSee BetMGM.com for Terms. 21+ only. This promotional offer is not available in New York, Nevada, Ontario, or Puerto Rico. Gambling problem? Call 1-800-GAMBLER (Available in the US). 877-8-HOPENY or text HOPENY (467369) (NY). 1-800-NEXT-STEP (AZ), 1-800-327-5050 (MA), 1-800-BETS-OFF (IA), 1-800-981-0023 (PR). First Bet Offer for new customers only. Subject to eligibility requirements. Rewards are non-withdrawable bonus bets that expire in 7 days. In partnership with Kansas Crossing Casino and Hotel.MB01D1X5JFPPPBU#NBAFreeAgency #DamianLillard #LukaDoncic #MikalBridges #BallIsLife #NBAUpdates #HoopsTalk #NBAHumor #HoopDreams #NBAComedy #BasketballPodcast #NBABanter #NBAStories #NBAInsight #ProBasketball #NBAFans #AllStarTalk #BasketballCulture #NBA2025 #NBAFreeAgencyNews #JalenAndJosh #GettingPaid #LillardStatue #RoastingKarlAnthonyTowns #KATroast #MikalAndLuka #PlayerOpinions #FunnyHoops #HoopsComedy #PlayerTalk #BasketballAnalysis #InsideTheNBA #NextLevelHoops #NBALegends #CourtTalk #PodcastHighlights #PodcastSnippet #TributeTalk #StatueDebate #PlayerChat #FanTalk #NBAHeatCheck #BallersBanters #HotTakes #BehindTheBanter #PodcastMoment #PodcastClips #KTLove #LillardLove #PlayerChat #BehindTheBanter #TheRoommatesPodcast #NewYork #Knicks #Basketball #NBA #NBAPlayers #nbaoffseason #offseason Hosted on Acast. See acast.com/privacy for more information.

Ben Maller talks about Eagles QB Jalen Hurts saying he'll "never run away" from holding himself accountable, the chances that Jonathan Gannon avoids getting fired by the Arizona Cardinals, Lions coach Dan Campbell praising the Giants "fresh energy," and much more!See omnystudio.com/listener for privacy information.