Podcasts about Dinner

School Based Nutrition - Why is it happening this way? There is a quiet experiment happening in American childhood, and we should stop pretending it's benign. In the 1970s and 1980s, when I attended school, school food was far from perfect, but it existed in the context of something essential: it was mostly prepared on site, minimally processed (but changing in that direction) and not laden with additives and chemicals (Yet). Oh, and most children still ate meals prepared at home at almost every other occasion. Dinner wasn't aspirational or Instagram-worthy, but it was routine. Real food. Cooked by someone who knew the child, at a table where nervous systems could downshift. School lunch was a supplement to that structure, not the metabolic foundation of a child's life. That has all changed in a short 50 years. Mirroring the change in weight and childhood disease prevalence. • 1970s – some processed foods begin to enter school cafeterias at scale • 1980s – preservatives and additives become routine • 1990s – ultra-processed foods dominate In 1994, new standards were added: This table lays out how much of each food group schools were supposed to offer over a week under the 1994 standards. These were the first nutrition-focused meal standards the USDA put into place: For Breakfast (all grades K–12): Fruit: 2.5 cups/week Vegetables: 0 cups/week Grains/Bread: 0–10 oz equivalent/week (depending on combinations of grains and protein) Meat/Meat-alternative: 0–10 oz equivalent/week Milk: 5 cups/week For Lunch (split by grade levels): Fruit: K–3 also 2.5 cups; grades 4–12 get 3.75 cups/week Vegetables: still 0 cups/week (no separate vegetable requirement yet) Grains/Bread: at least 8 oz eq/week Meat/Meat-alternative: 7.5 oz eq/week for breakfast; 10 oz eq/week for lunch Milk: 5 cups/week (Hopkins 2015) What's notable, reflected in the structure of this table, is that vegetables weren't required at all yet, and the standards were very much food-group based, not ingredient-level nutrient quality checks. That created space for schools to rely on industrially produced entrées and sides that technically met volumes of grains or proteins but could still be ultra-processed products with long ingredient lists, many of these foods would meet a NOVA class 4 classification (the worst type). Think fruit cup in sugary syrup..... Dr. M

Chapters00:00 Choosing the Right Dog02:34 Challenges in Hunting Trips04:46 Employee Management Struggles06:31 New Hunting Technology: Beeper Collars12:50 Differences Between Bird Dogs and Hounds17:45 Beeper Collar Features and Functionality22:51 Bark Detection Issues with Garmin Collars30:34 Troubleshooting Collar Malfunctions43:54 WBHA Dinner and Community Engagement45:39 A Relaxed Convention Experience50:00 Dinner and Auction Fun51:34 Podcasting Plans and Consistency59:50 Hound Hunting Regulations and Perspectives01:36:32 Closing Thoughts and Future Topics  We would like to thank those who support this podcast. Special thanks to Double U Hunting Supply for sponsoring this episode. www.dusupply.comhttps://www.youtube.com/@DoubleUHuntingSupply/podcasts

  Our adventures at the core of the Earth continue with our look at At the Earth's Core, Amicus Production's 1976 adaptation of Edgar Rice Burroughs' first Hollow Earth novel. This is totally different from a Journey to the Center of the Earth!! So that means Parker will like it, right? But first! We discuss our upcoming hopes and dreams for this year's Oscars ceremoy, and even put a little wager on it (legally binding)! So #DonloydNow and enjoy this bite-sized Junk Food Supper. We got all this plus a shocking James Bond (viewing) update, pleasant chitter chatter, a proclamation regarding Sam Raimi, an update on the popular Journey to the Center of the Eye contest, sneezes, blank stares, gleeks and so much more!! Direct Donloyd Here Got a movie suggestion for the show, or better yet an opinion on next week's movies? Drop us a line at JFDPodcast@gmail.com. Or leave us a voicemail: 347-746-JUNK (5865). Add it to your telephone now! JOIN THE CONVERSATION! Also, if you like the show, please take a minute and subscribe and/or comment on us on iTunes, Stitcher, Blubrry or Podfeed.net. Check us out on Facebook and Twitter! We'd love to see some of your love on Patreon - it's super easy and fun to sign up for the extra bonus content. We'll battle underground kappas for your love and support. With picks like these, you GOTTA #DonloydNow and listen in!

Grateful Friday!Jodi spills the January goal she's been working on for 30 days.Who's making dinner for Sam this weekend?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's as simple as skipping dinner on Thursday.

Isabel and Emma get into all things going on in the Bravo world this week - the beginning of Summer House press with Amanda & Kyle, Rob on Traitors, Ultimate Girls Trip filming, and more. They then get into the final part of the Salt Lake City reunion (17:50), the end of Angel's trip on Potomac (36:20), and Austen's tense birthday dinner on Southern Charm (45:40). ShopMy: https://shopmy.us/shop/commentsbycelebsSKIMS.com - after you place your order, be sure to let them know we sent you! Select "podcast" in the survey and be sure to select our show in the dropdown menu that followsLeesa.com for 20% off mattresses plus get an extra $50 off with promo code COMMENTSSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

FREE PDF on how to start your own weekly family meal rhythm: https://familyteams.com/meal --- This is the final instalment in our Weekly Family Meal series on the podcast. We start diving deep into this topic inside the Family Teams Accelerator in February, so if you're ready to start using this tool and building a lifelong rhythm, make sure you join us to get real-time coaching as you implement it, and connect with other families! Today we're joined by Rhett and Ang Barbour, who have been doing an intentional, weekly, family meal for 20 years. You'll hear why it's the ONE rhythm that they never compromise on, and how they've used it to drastically shape their family culture. Listen in and get highly actionable tips on starting your own meaningful weekly meal to help build your family's culture. On this episode, we talk about: 0:00 Intro 2:04 How the Barbours got into this rhythm 6:49 Getting started with little kids 16:34 How this has impacted Rhett and Ang personally at a soul level 25:22 The perfect Thanksgiving meal every week Follow Family Teams: Facebook: https://facebook.com/famteams Instagram: https://www.instagram.com/familyteams Website: https://www.familyteams.com Resources Mentioned: FREE PDF on how to start your own weekly family meal rhythm: https://familyteams.com/meal Join the Family Teams Accelerator for hands on training: https://familyteams.com/accelerator --- Hi, welcome to the Family Teams podcast! Our goal here is to help your family become a multigenerational team on mission by providing you with Biblically rooted concepts, tools and rhythms! Your hosts are Jeremy Pryor and Jefferson Bethke. Make sure to subscribe on Apple, Spotify, or YouTube so you don't miss out on future episodes!

Mayor Zohran Mamdani is forcing New York City school kids to do a day of virtual learning on a snow day! Long Island Influencers are crowding Instagram and Tiktok. Tom has strong opinions and advice you can apply to your own social media projects. Plus . . . Tom is lost in Willet's Point trying to find his way to Manhattan! Is he doomed? - 00:00 – Cold Open & Chaos: Tom is recording from inside his Jeep in industrial Queens. Is he podcasting or surviving? Unclear. 01:20 – Welcome to the Off-Road Tom Kelly Show Recording in the shadow of Citi Field. Creepy storage rooms and content creation collide. 02:50 – Dinner with Friends & Dedications Karen Ruiz gets a heartfelt shoutout. This episode is a long, hilarious voicemail for a friend. 04:20 – The Long Island Influencer Boom Tom breaks down the rise of hyper-local TikTok stars and how he's feeling about the competition. Who's copying who? 06:00 – Tom's Social Media Philosophy:

You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.In this episode of The Peaceful Parenting Podcast, I speak with Katie Kimball of Raising Healthy Families. We discussed getting kids in the kitchen and getting them to love cooking, raising teenagers and why they are wonderful, managing screens at different ages, and what kind of skills kids need to become independent, well-rounded and self-sufficient once they leave our homes.Make sure to check out Katie's course Teens Cook Real Food! **If you'd like an ad-free version of the podcast, consider becoming a supporter on Substack! > > If you already ARE a supporter, the ad-free version is waiting for you in the Substack app or you can enter the private feed URL in the podcast player of your choice.Know someone who might appreciate this episode? Share it with them!We talk about:* [00:00] Introduction to the episode and guest Katie Kimball; overview of topics (cooking, teens, life skills, screens)* [00:01] Katie's background: former teacher, mom of four, and how her work evolved into teaching kids and teens to cook* [00:04] Why the teen years are actually great; what teens need developmentally (agency and autonomy)* [00:08] Beneficial risk and safe failure; how building competence early reduces anxiety later* [00:10] Getting kids into cooking: start small, build confidence, and let them cook food they enjoy* [00:16] Cooking as a life skill: budgeting, independence, and preparing for adulthood* [00:21] Screen time: focusing on quality (consumptive vs. creative vs. social) instead of just limits* [00:25] Practical screen strategies used in Katie's family* [00:28] Motivating teens to cook: future-casting and real-life relevance (first apartment, food costs)* [00:33] Teens Cook Real Food course: what it teaches and why Katie created it* [00:37] Fun foods teens love making (pizza, tacos)* [00:39] Where to find Katie and closing reflectionsResources mentioned in this episode:* Teens Cook Real Food Course https://raisinghealthyfamilies.com/PeacefulParenting* Evelyn & Bobbie bras: https://reimaginepeacefulparenting.com/bra* Yoto Screen Free Audio Book Player https://reimaginepeacefulparenting.com/yoto* The Peaceful Parenting Membership https://reimaginepeacefulparenting.com/membership* How to Stop Fighting About Video Games with Scott Novis: Episode 201 https://reimaginepeacefulparenting.com/how-to-stop-fighting-about-video-games-with-scott-novis-episode-201/Connect with Sarah Rosensweet:* Instagram: https://www.instagram.com/sarahrosensweet/* Facebook Group: https://www.facebook.com/groups/peacefulparentingfreegroup* YouTube: Peaceful Parenting with Sarah Rosensweet @peacefulparentingwithsarah4194* Website: https://reimaginepeacefulparenting.com* Join us on Substack: https://substack.com/@sarahrosensweet* Newsletter: https://reimaginepeacefulparenting.com/newsletter* Book a short consult or coaching session call: https://book-with-sarah-rosensweet.as.me/schedule.phpxx Sarah and CoreyYour peaceful parenting team-click here for a free short consult or a coaching sessionVisit our website for free resources, podcast, coaching, membership and more!>> Please support us!!! Please consider becoming a supporter to help support our free content, including The Peaceful Parenting Podcast, our free parenting support Facebook group, and our weekly parenting emails, “Weekend Reflections” and “Weekend Support” - plus our Flourish With Your Complex Child Summit (coming back in the summer for the 3rd year!) All of this free support for you takes a lot of time and energy from me and my team. If it has been helpful or meaningful for you, your support would help us to continue to provide support for free, for you and for others.In addition to knowing you are supporting our mission to support parents and children, you get the podcast ad free and access to a monthly ‘ask me anything' session.Our sponsors:YOTO: YOTO is a screen free audio book player that lets your kids listen to audiobooks, music, podcasts and more without screens, and without being connected to the internet. No one listening or watching and they can't go where you don't want them to go and they aren't watching screens. BUT they are being entertained or kept company with audio that you can buy from YOTO or create yourself on one of their blank cards. Check them out HEREEvelyn & Bobbie bras: If underwires make you want to rip your bra off by noon, Evelyn & Bobbie is for you. These bras are wire-free, ultra-soft, and seriously supportive—designed to hold you comfortably all day without pinching, poking, or constant adjusting. Check them out HEREPodcast Transcript:Sarah: Hi everyone. Welcome back to another episode of the Peaceful Parenting Podcast. Today's guest is Katie Kimball of Raising Healthy Families. She has been helping parents feed their kids and, more recently—in the past few years—teach their kids to cook. We had a great conversation about getting kids in the kitchen and getting them to love cooking, and also about raising teenagers and what kind of skills kids need to become independent. We also talked about screens, because any parent of a teenager who also supports other parents—I want to hear about what they do with getting kids to be less screen-focused and screen-dependent.Katie had some great tips in all of these areas, including cooking, feeding our families, and screens. In some ways, we're just talking about how do we raise kids who are independent, well-rounded, and have the skills they need to live independently—and those things all come into play.I hope that you really enjoy this conversation with Katie as much as I did. Let's meet Katie.Hi, Katie. Welcome to the podcast.Katie: Thank you so much, Sarah. I'm honored to talk to your audience.Sarah: I'm so excited to talk to you about teenagers, raising teenagers, life skills, screens—there are so many things to dive into. You seem like a very multifaceted person with all these different interests. Tell us about who you are and what you do.Katie: I do have a little bit of a squirrel brain, so I'm constantly doing something new in business. That means I can talk about a lot of things. I've been at the parenting game for 20 years and in the online business world for 17. I'm a teacher by trade and a teacher by heart, but I only taught in the classroom for about two years before I had my kids. I thought, “I can't do both really, really well,” so I chose the family, left the classroom, and came home.But my brain was always in teacher mode. As I was navigating the path and the journey of, “How do I feed these tiny humans?”—where every bite counts so much—I was really walking that real-food journey and spending a lot of time at the cutting board. My brain was always going, “How can I help other moms make this path easier?” I made so many mistakes. I burned so much food. There's so much tension around how you balance your budget with your time, with the nutrition, and with all the conflicting information that's flying at us.So I felt like I wanted to stand in the middle of that chaos and tell moms, “Listen, there's some stuff you can do that does it all—things that are healthy, save time, and save money.” That's kind of where I started teaching online.Then I shifted to kids' cooking. For the last 10 years, I've been sort of the kids' cooking cheerleader of the world, trying to get all kids in the kitchen and building confidence. It's really been a journey since then. My kids currently are 20, 17, 14, and 11, so I'm in the thick of it.Sarah: We have a very similar origin story: former teacher, then mom, and a brain that doesn't want to stop working. I went with parent coaching, and you went with helping parents with food and cooking, so that's exciting.I can tell from what I've learned about you offline that you love teenagers—and I love teenagers too. We have people in the audience who have teenagers and also people who have littler kids. I think the people with littler kids are like, “I don't want my kids to grow up. I've heard such bad things about teenagers.” What do you want people to know about teenagers? What are some things that you've learned as the mom of younger kids and then teens?Katie: It's such a devastating myth, Sarah, that teens are going to be the awful part of your parenting career—the time you're not supposed to look forward to, the time you have to slog through, and it's going to be so difficult.It's all difficult, right? Don't let anyone tell you parenting's easy—they're lying. But it's so worth it, and it's so great. I love parenting teens. I love conversing with them at such a much higher level than talking to my 11-year-old, and I love watching what they can do. You see those glimpses of what they'll be like when they're a dad, or when they're running around an office, or managing people. It's incredible to be so close. It's like the graduation of parenting. It's exciting.That's what I would want to tell parents of kids younger than teens: look forward to it.I do think there are some things you can do to prepare for adolescence and to make it smoother for everyone. I like to talk about what teens need. We want to parent from a place of what teens developmentally need, and they really need agency and autonomy at that stage. They're developmentally wired to be pushing away—to be starting to make the break with their adults, with that generation that we are in. Sometimes that's really painful as the grown-up. It almost feels like they're trying to hurt us, but what they're really doing is trying to push us away so it doesn't hurt them so badly when they know they need to leave.As parents, it helps to sit with the knowledge that this is not personal. They do not hate me. They're attempting to figure out how to sever this relationship. So what can we do to allow them to do that so they don't have to use a knife? If we can allow them to walk far enough away from us and still be a safe haven they can come home to, the relationship doesn't have to be severed. It just gets more distant and longer apart.When they want independence and autonomy, we need to make sure we give it to them. My tip for parents of younger kids is that, especially around ages 8, 10, 11—depending on maturity level—where can we start providing some agency? My team will say, “Katie, don't say agency. It sounds like you're talking about the FBI or some government letters.” But it's the best word, because agency isn't just choices—it's choices plus control, plus competence to be able to make change in your own life, in your own environment.We can't have agency unless we give our kids skills to actually be able to do something. The choice between “Do you want the red cup or the blue cup?” is for toddlers. That's not going to be enough once they're in the stage where their mind is growing and they can critically think. We want to give our kids skills, responsibilities, choices, and some ownership over their lives. That starts in upper elementary school, and it gets bigger and bigger.Sarah: I would argue it starts even earlier. Toddlers can make the red cup or blue cup choice, and as they keep going, you can give them more and more agency.One of my favorite parenting people, Alfie Kohn, says that kids should have the power to make decisions that make us gulp a little bit.Katie: Oh, I love that.Sarah: I think that's true. We come up against our own anxiety too: What if they make the wrong decision? But it's incremental, so the decisions become bigger and bigger as they get older. That's how they practice being able to make good decisions—through experience.Katie: We know statistically that anxiety right now is spiking massively that first year out of high school—where young adults are heading into the world, either to university or for a first job. One theory—one I would get behind—is that everything of adulthood, all the responsibilities, are crashing on their shoulders at once, and they haven't experienced that level of responsibility. Sometimes they haven't had opportunities to fail safely, and they don't know what to do.Sometimes we think we're pushing problems out of their way and that it's helpful, but we're really creating bigger problems down the road. So with that long-term perspective, I love that “gulp.” We've got to let them try and fail and hold back.Sarah: Do you know Lenore Skenazy, who started the Free Range Kids movement? She has a TED Talk that came out recently where she talks about how she attributes the rise in anxiety to the fact that kids never have any unwatched time by adults. They never have room and space to figure out their own way to make things work. Of course, I don't think anyone's saying we should inappropriately not supervise our kids, but they need more freedom. If they don't have freedom to figure things out on their own, that's where the anxiety comes in.Katie: For sure. When Lenore and I have interacted, she likes to call it “beneficial risk.” Climbing the tree is the classic example, but because I love to get kids and teens in the kitchen, we got to talk about the beneficial risk of using sharp knives and playing with fire—literally returning to our ancestral roots.The way I see it, and the way I've seen it played out in my own home: I taught my now 20-year-old to use a chef's knife at age 10. He built competency. He took risks. He discovered how he wanted to navigate in the kitchen. So when he was 15 and getting his driver's permit, I felt pretty peaceful. I thought, “He's so mature. I've seen him make good decisions. He's practiced taking beneficial risks.”I felt confident handing him the driver's license. When it came time for him to get a cell phone—first a kid-safe phone and then a fully unlocked smartphone—I felt like we had been building up to it because of our work in the kitchen. I think he did better than his peers with taking appropriate risks driving a car and having a smartphone in his pocket, because he'd had practice.Sarah: And that was in the kitchen for your family.Katie: Yes.Sarah: Cooking is one of my special interests. I love to cook. My kids love baking. They were never that interested in cooking, although they all can cook and they do cook for themselves. My 21-year-old who has his own apartment has started sending me pictures of the food that he makes. He made some baked chicken thighs with mushrooms the other day, and a green salad. He sent me a picture and I said to my daughter, “Do you want to see a picture of Asa's chicken?” And she said, “Asa got a chicken?” She was picturing it running around. We all laughed so hard because I wouldn't put it past him, honestly.When my kids were younger, they weren't that interested. Maybe I could have gotten them more interested in the cooking part, but I always felt like that was my thing. What tips do you have—for any ages—about how to get kids interested and involved? You said your son was using a chef's knife at age 10. What are some ways to involve kids and get them interested in that skill?Katie: Knives are a great start because they're scary and they're fun—especially for guys. You get to use something dangerous. My second son, John, asked to learn to use a chef's knife, so he learned to use a sharp paring knife at age four and asked to level up to a chef's knife at age seven.For parents of kids who are still in that intrinsic motivation phase—“I want to help”—the good news is you don't have to try. You just have to say yes. You just have to figure out what can my brain handle letting this little person do in the kitchen. If it's “I'm going to teach them to measure a teaspoon of salt,” then do it. Don't let cooking feel like this big to-do list item. It's just one teaspoon of salt.Can I teach them to crack an egg? Can I teach them to flip a pancake? Think of it as one little skill at a time. That's what cooking is: building blocks. If it's something like measuring, you don't have to have them in your elbow room. You can send them to the table; they can have a little spill bowl. Then you can build their motivation by complimenting the meal: “This meal tastes perfect. I think it's the oregano—who measured the oregano?” That's how we treat little ones.The medium-sized ones are a little tougher, and teens are tougher yet. For the medium-sized ones, the best way to get them involved is to create a chance for authentic praise that comes from outside the family—meaning it's not you or your co-parent; it's some other adult. If you're going to a party or a potluck, or you're having people over, figure out how to get that kid involved in one recipe. Then you say to the other adults, “Guess who made the guacamole?” That was our thing—our kids always made the guac when they were little. And other adults say, “What? Paul made the guacamole? That's amazing. This is awesome.” The 10-year-old sees that and blooms with pride. It makes them more excited to come back in the kitchen, feel more of that, and build more competency.Sarah: I love that. That's an invitation, and then it makes them want to do more because it feels good. We talk about that in peaceful parenting too: a nice invitation and then it becomes a prosocial behavior you want to do more of.I started cooking because I wanted to make food that I liked. I'm old enough that I took Home Ec in middle school, and it was my favorite class. I think about my Home Ec teacher, Mrs. Flanagan, my whole adult life because I learned more from her that I still use than from any other teacher. I remember figuring out how to make deep-fried egg rolls in grade seven because I loved egg rolls. You couldn't just buy frozen egg rolls then. So I think food that kids like can be a good way in. Is that something you find too?Katie: One hundred percent. If you're cooking things they don't like, you get the pushback: “Mom, I don't like…” So it's like, “Okay, I would love to eat your meal. What do you want to eat?” And it's not, “Tell me what you want and I'll cook it.” If you meal plan, you get to make all the choices.My kids have been interviewed, and people often ask, “What's your favorite thing about knowing how to cook?” My kids have gotten pretty good at saying, “We get to cook what we like.” It's super motivating.Sarah: When I was growing up, my sister and I each had to make dinner one night a week starting when I was in grade five and she was in grade three. We could make anything we wanted, including boxed Kraft Dinner. I can't remember what else we made at that young age, but it was definitely, “You are cooking dinner, and you get to make whatever you want.”Katie: Why didn't you do that with your own kids, out of curiosity?Sarah: It just seemed like it would take too much organization. I think we tried it a couple times. Organization is not my strong suit. Often dinner at our house—there were lots of nights where people had cereal or eggs or different things for dinner. I love to cook, but I like to cook when the urge hits me and I have a recipe I want to try. I'm not seven nights a week making a lovely dinner.Also, dinner was often quite late at my house because things always take longer than I think. I'd start at six, thinking it would take an hour, and it would be 8:30 by the time dinner was ready. I remember one night my middle son was pouring himself cereal at 6:30. I said, “Why are you having cereal? Dinner's almost ready.” He said, “Mom, it's only 6:30.” He expected it later—that's the time normal people eat dinner.My kids have a lot of freedom, but nobody was particularly interested in cooking. And, to be honest, it felt a bit too early as a responsibility when my sister and I had to do it. Even though I'm glad now that I had those early experiences, it was wanting to make egg rolls that made me into a cook more than being assigned dinner in grade five.Katie: That push and pull of how we were parented and how we apply it now is so hard.Sarah: Yes.Katie: I'm thinking of an encouraging story from one of the families who's done our brand-new Teens Cook Real Food. The mom said it was kind of wild: here they were cooking all this real food and it felt intensive. Over the years she'd slid more into buying processed foods, and through the class, watching her teens go through it, she realized, “Oh my gosh, it's actually not as hard as I remember. I have to coach myself.” They shifted into cooking with more real ingredients, and it wasn't that hard—especially doing it together.Sarah: It's not that hard. And you hear in the news that people are eating a lot of fast food and processed food. I'm not anti-fast food or processed food, but you don't want that to be the only thing you're eating. It's actually really easy to cook some chicken and rice and broccoli, but you have to know how. That's why it's so sad Home Ec has gone by the wayside. And honestly, a whole chicken, some rice, and broccoli is going to be way cheaper than McDonald's for a family of four. Cooking like that is cheaper, not very hard, and healthier than eating a lot of fast food or processed food.Katie: Conversations in the kitchen and learning to cook—it's kind of the gateway life skill, because you end up with conversations about finances and budgeting and communication and thinking of others. So many life skills open up because you're cooking.You just brought up food budget—that could be a great half-hour conversation with a 16- or 17-year-old: “You won't have infinite money in a couple years when you move out. You'll have to think about where you spend that money.” It's powerful for kids to start thinking about what it will be like in their first apartment and how they'll spend their time and money.Sarah: My oldest son is a musician, and he's really rubbing his pennies together. He told me he makes a lot of soups and stews. He'll make one and live off it for a couple days. He doesn't follow a recipe—he makes it up. That's great, because you can have a pretty budget-friendly grocery shop.I also don't want to diss anyone who's trying to keep it all together and, for them, stopping by McDonald's is the only viable option at this moment. No judgment if you're listening and can't imagine having the capacity to cook chicken and rice and broccoli. Maybe someday, or maybe one day a week on the weekend, if you have more time and energy.Katie: The way I explain it to teens is that learning to cook and having the skills gives you freedom and choices. If you don't have the skills at all, you're shackled by convenience foods or fast food or DoorDash. But if you at least have the skills, you have many more choices. Teens want agency, autonomy, and freedom, so I speak that into their lives. Ideally, the younger you build the skills, the more time you have to practice, gain experience, and get better.There's no way your older son could have been making up soups out of his head the first month he ever touched chicken—maybe he's a musician, so maybe he could apply the blues scale to cooking quickly—but most people can't.Sarah: As we're speaking, I'm reflecting that my kids probably did get a lot of cooking instruction because we were together all the time. They would watch me and they'd do the standing on a chair and cutting things and stirring things. It just wasn't super organized.That's why I'm so glad you have courses that can help people learn how to teach their children or have their kids learn on their own.I promised we would talk about screens. I'm really curious. It sounds like your kids have a lot of life skills and pretty full lives. Something I get asked all the time is: with teens and screens, how do you avoid “my kid is on their phone or video games for six or seven hours a day”? What did you do in your family, and what thoughts might help other people?Katie: Absolutely. Parenting is always hard. It's an ongoing battle. I think I'm staying on the right side of the numbers, if there are numbers. I feel like I'm launching kids into the world who aren't addicted to their phones. That's a score, and it's tough because I work on screens. I'm telling parents, “Buy products to put your kids on screen,” so it's like, “Wait.”I don't look at screens as a dichotomy of good or bad, but as: how do we talk to our kids about the quality of their time on screens?Back in 2020, when the world shut down, my oldest, Paul, was a freshman. His freshman year got cut short. He went weeks with zero contact with friends, and he fell into a ton of YouTube time and some video games. We thought, “This is an unprecedented time, but we can't let bad habits completely take over.”We sat down with him and said, “Listen, there are different kinds of screen time.” We qualified them as consumptive—everything is coming out of the screen at you—creative—you're making something—and communicative—you're socializing with other people.We asked him what ways he uses screens. We made a chart on a piece of paper and had him categorize his screen time. Then we asked what he thought he wanted his percentage of screen time to be in those areas—without evaluating his actual time yet. He assigned those times, and then we had him pay attention to what reality was. Reality was 90 to 95% consumptive. It was an amazing lightbulb moment. He realized that to be an agent of his own screen time, he had to make intentional choices.He started playing video games with a buddy through the headphones. That change completely changed his demeanor. That was a tough time.So that's the basis of our conversation: what kind of screen time are you having?For my 11-year-old, he still has minute limits: he sets a timer and stops himself. But if he's playing a game with someone, he gets double the time. That's a quantitative way to show him it's more valuable to be with someone than by yourself on a screen. A pretty simple rule.We'll also say things like, “People over screens.” If a buddy comes over and you're playing a video game, your friend is at the door.That's also what I talk to parents about with our classes: this isn't fully consumptive screen time. We highly edit things. We try to keep it engaging and fun so they're on for a set number of minutes and then off, getting their fingers dirty and getting into the real world. We keep their brains and hands engaged beyond the screen. The only way I can get a chef into your home is through the screen—or you pay a thousand dollars.We can see our screen time as really high quality if we make the right choices. It's got to be roundabout 10, 11, 12: pulling kids into the conversation about how we think about this time.Sarah: I love that. It sounds like you were giving your kids tools to look at their own screen time and how they felt about it, rather than you coming from on high and saying, “That's enough. Get off.”Katie: Trying.Sarah: I approach it similarly, though not as organized. I did have limits for my daughter. My sons were older when screens became ubiquitous. For my daughter, we had a two-hour limit on her phone that didn't include texting or anything social—just Instagram, YouTube, that kind of stuff. I think she appreciated it because she recognized it's hard to turn it off.We would also talk about, “What else are you doing today?” Have you gone outside? Have you moved your body? Have you done any reading? All the other things. And how much screen time do you think is reasonable? Variety is a favorite word around here.Katie: Yes. So much so my 11-year-old will come to me and say, “I've played outside, I've read a book, my homework is done. Can I have some screen time?” He already knows what I'm going to ask. “Yes, Mom, I've had variety.” Then: “Okay, set a timer for 30 minutes.”I have a 14-year-old freshman right now. He does not own a phone.Sarah: Oh, wow. I love that.Katie: In modern America, he knows the pathway to get a phone—and he doesn't want one.Sarah: That's great. I hope we see that more and more. I worry about how much kids are on screens and how much less they're talking to each other and doing things.I had a guest on my podcast who's a retired video game developer. His thing is how to not fight with your kid about video games. One thing he recommends is—even more than playing online with someone else—get them in the same room together. Then they can play more. He has different time rules if you're playing in person with kids in your living room than if you're playing alone or playing online with someone else.Katie: Nice. Totally. My story was from COVID times.Sarah: Yes, that wasn't an option then. Someone I heard say the other day: “Can we just live in some unprecedented times, please?”Katie: Yes, please.Sarah: You mentioned the intrinsic motivation of somebody admiring their guacamole. What are your tips for kids—especially teens—who think they're too busy or just super uninterested in cooking?Katie: Teens are a tough species. Motivation is a dance. I really encourage parents to participate in future casting. Once they're about 15, they're old enough. Academically, they're being future-casted all the time: “What are you going to be when you grow up?” They're choosing courses based on university paths. But we need to future-cast about real life too.Ask your 15-year-old: “Have you ever thought about what it'll be like to be in your first apartment?” Maybe they haven't. That helps reduce that first-year-out-of-home anxiety—to have imagined it. Then they might realize they have gaps. “Would you be interested in making sure you can cook some basic stuff for those first years? When you're cooking at home, it's my money you waste if you screw up.” That can be motivating. “I'm here to help.”Sometimes it comes down to a dictate from above, which is not my favorite. Your sister and you were asked to cook at third and fifth grade. I agree that might be a little young for being assigned a full meal. We start around 12 in our house. But by high school, there's really no reason—other than busy schedules. If they're in a sport or extracurricular daily, that can be rough. So what could they do? Could they make a Sunday brunch? We come home from church every Sunday and my daughter—she's 17, grade 12—she's faster than I am now. She'll have the eggs and sausage pretty much done. I'm like, “I'm going to go change out of my church clothes. Thanks.”If we're creative, there's always some time and space. We have to eat three times a day. Sometimes it might be: “You're old enough. It's important as a member of this household to contribute. I'm willing to work with you on really busy weeks, but from now on, you need to cook on Saturday nights.” I don't think that has to be a massive power struggle—especially with the future casting conversation. If you can get them to have a tiny bit of motivation—tiny bit of thinking of, “Why do I need this?”—and the idea of “If I cook, I get to make what I want,” and the budget.Sarah: The budget too: if you're living in your own apartment, how much do you think rent is? How much do you think you can eat for? It's way more expensive to order out or get fast food than to cook your own food.Katie: I feel so proud as a fellow mom of your son, Asa, for making soups and stuff. In Teens Cook Real Food, we teach how to make homemade bone broth by taking the carcass of a chicken. It's a very traditional skill. On camera, I asked the girls who did it with me to help me figure out what their dollar-per-hour pay rate was for making that, compared to an equal quality you buy in the store. Bone broth at the quality we can make is very expensive—like $5 a cup.They did the math and their hourly pay was over $70 an hour to make that bone broth. Then they have gallons of bone broth, and I call it the snowball effect: you have all this broth and you're like, “I guess I'll make soup.” Soup tends to be huge batches, you can freeze it, and it snowballs into many homemade, inexpensive, nourishing meals.Sarah: I love that. You've mentioned your course a couple times—Teens Cook Real Food. I'm picturing that as your kids grew up, your teaching audience grew up too. Were there other reasons you wanted to teach teens how to cook?Katie: Yes. We've had our kids' cooking class for 10 years now. It just had its 10th birthday. The most often requested topic that's not included in the kids' class is meal planning and grocery shopping. It wasn't something I felt like an eight-year-old needed.For 10 years I had that seed of, “How can I incorporate those important skills of meal planning and grocery shopping?” Then my teens got older, and I thought, “I've told parents of teens that our kids' cooking class will work for them, but it's not enough. It wasn't sufficient.”It was so exciting to put this course together. Even just the thinking—the number of index cards I had on the floor with topics trying to figure out what a young adult needs in their first apartment, how to connect the skills, and how to make it engaging.We ended up with eight teens I hired from my local community—some with cooking experience, some with literally none. We had on-camera accidents and everything. But they learned to cook in my kitchen, and it's all recorded for your teens to learn from.Sarah: I love that. What are some of the recipes that you teach in the course?Katie: We have over 35. We spent a whole day with a chef. He started talking about flavor and how seasonings work, and he taught us the mother sauces—like a basic white sauce, both gluten-free and dairy-free, a couple ways to do that, and a basic red sauce, and a couple ways to do that.My favorite cheeky segment title is “How to Boil Water.” We have a bunch of videos on how to boil water—meaning you can make pasta, rice, oatmeal, hard-boiled eggs, boiled potatoes. There's a lot of stuff that goes in water.Then we built on that with “How to Eat Your Vegetables.” We teach sautéing, steaming, and roasting. The first big recipe they learn is a basic sheet pan dinner. We use pre-cooked sausage and vegetables of your choice, seasonings of your choice. It's one of those meals where you're like, “I don't need a recipe. I can just make this up and put it in the oven.”Then, to go with pasta and red sauce, we teach homemade meatballs. We get them at the grill for steak and chicken and burgers. Of course we do French fries in a couple different ways.Choice is a huge element of this course. If we teach something, we probably teach it in two or three or four different ways, so teens can adapt to preferences, food sensitivities, and anything like that.We use the Instant Pot a lot in our “How to Eat Your Protein” segment. We do a pork roast and a beef roast and a whole chicken, and that broth I talked about, and we make a couple different soups with that.Sarah: You almost make me feel like I haven't had lunch yet.Katie: I'm starving, actually.Sarah: I'm quite an adventurous eater and cook, but I'm going to ask you about my two favorite foods—because they're like a child's favorite foods, but my favorite foods are pizza and tacos. Do you do anything with pizza and tacos in your course?Katie: We do both pizza and tacos.Sarah: Good!Katie: Our chef taught us, with that homemade red sauce, to make homemade dough. He said, “I think we should teach them how to make a homemade brick oven and throw the pizzas into the oven.” Throwing means sliding the pizza off a pizza peel onto bricks in your oven. I was like, “We're going to make such a mess,” but they did it. It's awesome.Then we tested it at home: can you just make this in a normal pizza pan? Yes, you can—don't worry. You don't have to buy bricks, but you can. Again, there are different ways.Sarah: I think teenagers would love making pizza on bricks in the oven. For us we're like, “That seems like so much work.” But teenagers are enthusiastic and creative and they have so much energy. They're wonderful human beings. I can see how the brick oven pizza would be a great challenge for them.Katie: It's so fun. My kids, Paul and John—20 and 14—they've both done it at home. As adults we're like, “It's such a mess,” but we're boring people. Teenagers are not boring. So yes—definitely pizza.Sarah: That's awesome. We'll link to your course in the show notes. Before we let you go, where's the best place for people to go and find out more about you and what you do?Katie: Definitely: raisinghealthyfamilies.com/peacefulparenting. We're going to make sure there's always something about teens at that link—whether it's a free preview of the course or a parenting workshop from me. There will always be something exciting for parents there.Sarah: Amazing. It's been such a pleasure. I thought maybe I didn't do all this stuff, but considering how both of my sons who are independent cook for themselves all the time, I think I must have done okay—even if it was just by osmosis.Katie: That's the great thing about keeping your kids near you. That was your peaceful parenting: they were in the kitchen and they were there, as opposed to you booting them out of the kitchen. There are lots of ways.Sarah: My daughter is an incredible baker. She makes the best chocolate chip cookies. I have this recipe for muffin-tin donuts that are amazing, and she's a really great baker. She can find her way around a quesadilla, eggs, and ramen for herself. I think once she moves out, if she doesn't have mom's cooking anymore, she'll probably also be able to cook.Katie: Yes. And so many parents need that bridge. They're like, “My kids love to make cookies. They bake, but they won't shift to cooking.” I would hope that future-casting conversation could be a good bridge.Sarah: Yeah. You can't live on cookies—or you might think you can for a little while, but then you'd start to feel gross.Katie: Exactly.Sarah: Thanks a lot, Katie.Katie: Thank you so much, Sarah. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sarahrosensweet.substack.com/subscribe

(Riverton,WY) -In this episode of the County 10 Podcast, we sit down with Megan Mosbrucker, principal of St. Margaret's School, along with Lindsey Anderson, a St. Margaret's parent, to talk about the upcoming “Cruising the Night Away” Dinner Dance happening March 7th, as well as a more in-depth look at the school itself. This themed evening for the dinner dance is more than just a date night… it's a community-powered fundraiser that supports the students and helps keep special programming, experiences, and opportunities strong. Megan and Lindsey share what attendees can expect, including dinner, auctions, games, and a dance, plus the kind of warm, small-town energy that makes these nights so memorable. The conversation also dives into what makes St. Margaret's unique: a small, faith-based environment, a strong focus on leadership and service, and a school culture built on a true partnership with parents. From Catholic Schools Week celebrations to service projects and student involvement, you'll hear how this school keeps kids engaged, supported, and encouraged to grow into the kind of leaders our communities need. You'll also get a peek at other St. Margaret's happenings throughout the year, including community events like bingo nights and paint parties — and why local support matters so much for fundraising efforts that directly benefit students. Whether you have a connection to the school or just love supporting great things happening in our community, this episode is a good reminder of what can happen when a town shows up for its kids.

Have a great night!

Welcome to Paranormal Spectrum, where we illuminate the enigmatic corners of the supernatural world. I'm your host, Barnaby Jones, and today we have a very special guest joining us:Paula Dytko is a historian, educator, and owner of P3- Paula's Paranormal Project — blending her passion for history with the mysteries of the unexplained. A Miami University history major, paranormal travel agent, and event planner, she leads ghost hunts, historical tours, and immersive experiences across the country. Paula combines storytelling, research, and science-based investigation to bring haunted history to life and connect audiences with the past in unforgettable ways.Paula's Paranormal Project P3 Websitehttps://www.p3paranormal.com/P3 Facebook Pagehttps://www.facebook.com/PaulasParaProject/New Orleans Paraconhttps://www.neworleansparacon.com/Click that play button, and let's unravel the mysteries of the UNTOLD! Remember to like, share, and subscribe to our channel to stay updated on all the latest discoveries and adventures. See you there!Join Barnaby Jones on the Paranormal Spectrum every Thursday on the Untold Radio Network Live at 12pm Central – 10am Pacific and 1pm Eastern. Come and Join the live discussion next week. Please subscribe.We have twelve different Professional Podcasts on all the things you like. New favorite shows drop each day only on the UNTOLD RADIO NETWORK.To find out more about Barnaby Jones and his team, (Cryptids, Anomalies, and the Paranormal Society) visit their website www.WisconsinCAPS.comMake sure you share and Subscribe to the CAPS YouTube Channel as wellhttps://www.youtube.com/channel/UCs7ifB9Ur7x2C3VqTzVmjNQ

Billy has made it in after his birthday dinner, but Daisy is the one who sounds like he had a big night. We kick things off with the All Sports Report, then Topics Brownless wants to know when you made the news. Herby is in with some social media feedback, we have a surprise What's For Dinner, and Channel 9's James Bracey previews the Australian Open Semi-Finals. Daisy asks Billy to pronounce some very tricky tennis names, we hear an Idiot Song for Billy's birthday, Tom Mitchell calls in after announcing his retirement from footy, and Billy has a fruity Thursday joke about Pinocchio to finish the show.See omnystudio.com/listener for privacy information.

May 9, 1941 - NBC 10th Anniversary Testimonial Dinner. Rudy Valli hosts a formal dinner in Jack Benny's honor with speeches by Edgar Bergan and Charlie McCarthy, Fibber McGee and Molly, George Burns and Gracie Allen, Bob Hope, George Jessel, Paramount Sudios head Y. Frank Freeman, NBC president Niles Tramell, and more! References include the song "When the Swallows Come Back to Capistrano".

We kick things off with one of life’s most important questions: what kind of person hangs a portrait of themselves? From Wayne Gretzky holding records for… holding records, to Mark Thompson’s mysterious 8x10 glossy celebrity photo on his nightstand, we debate ego, legacy, and — inevitably — what side of the bed do you sleep on? Then we get into relationships. Do you have a snoring problem? We share the unspoken rules of sleep, compromise, and a few secrets to a great marriage, because nothing tests love quite like a bad night’s sleep. Next, a growing concern: younger kids gambling on sports. After Ben Affleck told Jimmy Kimmel that his son asked him for gambling money, we talk about how betting went from bookies and guys “running numbers” to apps on every phone — and what parents should be paying attention to. We roll into “Good Times Go Bad” with Mark Thompson, looking at a new Gen Z reality: parents applying for jobs for their kids — and even showing up to interviews with them. Is it support, or is it too much? See omnystudio.com/listener for privacy information.

Comedians and dearest pals Tom Allen and Suzi Ruffell chat friendship, love, life, and culture... sometimes...⁠⁠⁠⁠⁠⁠⁠Get in touch with all your problems or if you want to give your Like Minded Friend a shout out:hello@likemindedfriendspod.comWe'll be out and in your ears wherever you get your podcasts every Wednesday morning, and if you like what you hear why not leave us a review on Apple Podcasts or wherever it is you listen... Thanks - Tom & Suzixx

This week, Luke sits down with Bernadette Faasen, owner of Cobalt Smoke & Sea, to talk about what it really takes to run a restaurant, build a loyal community, and create a dining experience that feels “worth it” every single time.They get into:How Cobalt was designed to feel like an experience, not just dinnerBalancing restaurant life with being a mom of three boys, and never missing a gameWhy the Let's Get Cupid pop-up exists, and how it turns February into something funWhat people misunderstand about owning a restaurant, and Bernadette's advice for women building businessesHer STL favorites, from Katie's Pizza & Pasta and Napoli to women-owned staples like Genovese Jewelers and Ju Ju Bs

Have a great night!

This week, Dinner for Shoes goes on location, straight to the offices of Cerofy, an eco-design and certification platform helping fashion brands actually walk the walk when it comes to sustainability and CO₂ reduction.I'm hanging out with Cerofy founder Corina Weikl, tattoo artist and sustainability entrepreneur (and the woman behind some of my tattoos), and Sydney Ellis, Cerofy's Head of Sustainability & Product Strategy, to see what their real day-to-day looks like. We discuss how they help brands use data, AI, and smart design decisions to lower emissions, cut costs, and build real consumer trust without sacrificing creativity or style.We talk fashion materials, sustainability myths, how tech is changing the industry right now, and what actually makes a difference when it comes to reducing CO₂ emissions (just in time for International Reducing CO₂ Emissions Day). And yes, I showed up in a fully sustainable ‘fit for the occasion, with the shoe of the day being a pair of VIVAIA boots — made from recycled plastic water bottles — because the outfit always understands the assignment.Come for the fashion, stay for the tech, and leave feeling smarter (and oddly optimistic) about where the industry is headed.THESE SHOESVIVAIA Regina Pro BootTHIS OUTFITShop my lookArgent x Citizens of Humanity blazerReformation jeansLeft On Friday teeJenny Bird jewelryTHESE CHAPTERS00:00 INTRO01:57 WHAT DOES A FASHION SUSTAINABILITY PLATFORM DO?27:09 WHAT I LEARNED AT CEROFY28:22 THE OUTFIT BEHIND THE SHOESTHIS PRODUCTIONis created, written, hosted, and produced by Sarah Wasilak.is creative directed and executive produced by Megan Kai.is tech supervised by Nick.includes photos and videos in chronological order by Cerofy and Sarah Wasilak.is made with love.Dinner for Shoes is a podcast about style and identity, bridging the gap for anyone who has ever felt like fashion is an exclusive world. Host and shopping director Sarah Wasilak serves thoughtful conversations about industry trends, personal expression, inclusivity, and real life topics. Her Shoe Therapy series brings in honest discussions about mental health with her signature humor and warmth. Each episode begins with a shoe on her plate and shifts into a relaxed dinner style conversation, with appearances from her cats and a bit of humor peppered on top.Dinner for Shoes podcast episodes are released weekly on YouTube, Spotify, and Apple. You can follow along for updates, teasers, and more on TikTok, Instagram, and Facebook. If there are any fashion topics you've been pondering or good eats you think Sarah should try, don't hesitate to send a DM or an email.Dinner for Shoes is an original by The Kai Productions.Follow Dinner for Shoes: @dinnerforshoes on Instagram, TikTok, Facebook, and YouTube Follow host Sarah Wasilak: @slwasz on Instagram Follow producer Megan Kai: @megankaii on Instagram Get in touch: dinnerforshoes@gmail.comTo make this video more accessible, check out YouDescribe, a web-based platform that offers a free audio description tool for viewers who are blind or visually impaired.

When you're the one cooking for your family, trying to lose weight can feel impossible. You want to eat healthier… but you also want to eat with your family, enjoy your cultural foods, and not spend your whole life meal prepping two separate menus (uhhh hello, ain't nobody got time for that haha). In this episode, I talk about how to stay on track with your meals without adding more to your plate, how to navigate eating cultural foods with cultural expectations (especially when it comes to your elders, because I can't be the only one who can't say "no" to food even when I am full). So if you're the main person who cooks for your household, but you also want to be healthier this year, tune in. :) Here's what we get into: -Why traditional diet advice doesn't work for women of color, especially when food is emotional, cultural, and communal -How to eat the same meals as your family while still supporting your weight loss, by adjusting your plate -How to feel in control at family events and gatherings, even when you're not the one choosing the menu, because once you master this at home, going out no longer keeps you off track Book a Consultation for 1:1 Coaching: Ready to lose 10-20 pounds while eating foods you love? My 1:1 coaching program is designed to help women of color like you ditch restrictive diets and eat your cultural foods to keep the weight off for good. Choose between a 3-month (lose 10 pounds) or 6-month (lose 20+ pounds) program. Book here: https://calendly.com/superlysam/6-months-1-1-coaching-sales-call Stay Connected With Me: Join the consistency club weekly email series: https://superlysam.com/emails Learn more about me: https://superlysam.com/about Follow + connect with me on Instagram at: https://www.instagram.com/superlysam Follow + connect with me on Facebook: https://www.facebook.com/superlysam Unlock Your Consistency Archetype to Stay Consistent for Good. Take the quiz here: https://quiz.tryinteract.com/#/6887fab071bb7a0015b2461b

DOWN CEMETERY ROAD SERIES REVIEW Nothing rebuilds and keeps the foundations of friendships solid like a good old fashion dinner party. Want to impress your spouse, wow your boss, and boost the morale of your community? Dinner party!! Nothing ruins a dinner party quite like a bomb going off, though. We ain't just talking a […]

(00:00:00) Intro (00:01:56) We Just Got Done Rewatching The Weekend (00:15:30) Did We Learn Anything Today? (00:17:36) Parting Thoughts (00:18:49) Howl Outs In this episode we rewatch and then talk about The Weekend. What's today, kiddo? It's the weekend? That's right!Thank you so much for listening. Connect with us and let us know what you think of the show!Get Dinner with the Heelers merch! At Dashery by TeePublic you can get shirts (and all sorts of other cool things) with Dinner with the Heelers artwork. Grab yours today!Get ad-free episodes via Patreon for only $1 a month: patreon.com/theblueypodcastCheck out this video about how our podcast is made:TikTok: https://www.tiktok.com/@theblueypodcast/video/7370492256005950766Instagram: https://www.instagram.com/reel/C7NKLQhAIUv/A huge thank you to Ryanna Larson (Instagram: @blueyfamilyportraits) for the amazing show cover art. Connect with her on Instagram to commission a portrait for your family!Website: theblueypodcast.comPatreon: patreon.com/theblueypodcastTikTok: @theblueypodcastTwitter: @theblueypodcastInstagram: @theblueypodcastFacebook: Dinner with the HeelersEmail: blueypodcast@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/dinner-with-the-heelers-a-bluey-podcast--6729926/support.

My next short, “The Dinner” has approved for crowdfunding at Seed&Spark! Check out the link here to learn how you can be a part of the film. Since I'm building my podcast studio, I've decided to unearth some old interviews and release them unedited. The Chiodo Bro's were interviewed on June 23, 2020 and it truly was a lot of fun. Like a lot of people in their 40's and older, I grew up watching “Klowns,” “Ernest Scared Stupid” and “Critters,” so this was like interviewing my childhood icons. The brothers talk in-depth about the history of the Klowns, and where all their inspirations come from. I had a lot of technical difficulties recording this episode, so I had to hack out the first 10 mins, but eventually it all worked out. At the time, there was no talk about a “KIller Klowns” reboot or sequel. So some of the information which is stated has changed.  If you're not doing so already, please like and follow Classic American Movies on Instagram and Facebook. I do free movie giveaways, mini movie reviews and more! Also, I decided to dabble in making my own slasher film called “Bishop's Day”. Check out the Instagram page for updates. Check out the blog at www.ClassicAmericanMovies.com  This episode is brought to you by LiQure Gummies. We've all had a little too much to drink and regretted it the next day. LiQure Gummies provides a convenient and simple way to support your body after a night of drinking, helping to minimize next-day discomfort and promote faster recovery. With their patent-pending blend of natural ingredients like Dihydromyricetin, Prickly Pear, Milk Thistle, vitamins B6 and 12, electrolytes and Ginger Root, LiQure Gummies will ensure you can drink like Bogart and wake up feeling like Bacall.  Go to  https://liqure.com/discount/CLASSIC to enjoy a 20% off discount on your order or use code “classic” when checking out.

Episode 292 for the week of January 26, 2026 ...  and this is what is going on in our Disney World...Last Week in Disney- Grand Floridian Garden View Lounge - Tea Experience to open March 19th (source: Disney Parks)Starts @1:38 ...Construction Update- More work at the Haunted MansionStarts @8:47 ...DBC Review: Disneyland Handcrafted- The lasted documentary from Leslie Iwerks is out and provides a gift to Disney Theme Park fans with the restored footage of the building of Disneyland Starts @21:55 ...Progressive Dinner: Skyliner Crawl- We plan out a progressive dinner with 3 stops along the Skyliner routeStarts @41:01 ...DBC Engagement: Low Crowds or Low Cost- We ask the community if you would be willing to deal with higher crowds if it came with saving money or if you would rather pay more for lower crowdsStarts @53:15 ...* Reminder to like, subscribe, rate, and review the DBC Pod wherever you get your podcast *Send us an e-mail! .... thedbcpodcast@gmail.comFollow us on social media:- LinkTree: https://linktr.ee/thedbcpod - Bluesky: @thedbcpod.bsky.social- Instagram: https://www.instagram.com/TheDBCPod/- Twitter: https://twitter.com/TheDBCPod- Facebook: https://www.facebook.com/TheDBCPod- YouTube Channel: https://www.youtube.com/thedbcpod- Discord Server: https://discord.com/invite/cJ8Vxf4BmQNote: This podcast is not affiliated with any message boards, blogs, news sites, or other podcasts

Have a great night!

DOWN CEMETERY ROAD SERIES REVIEW Nothing rebuilds and keeps the foundations of friendships solid like a good old fashion dinner party. Want to impress your spouse, wow your boss, and boost the morale of your community? Dinner party!! Nothing ruins a dinner party quite like a bomb going off, though. We ain't just talking a […]

This week on Jazz After Dinner, Joe features Pianist/Composer Herbie Hancock from his 1998 PolyGram Records recording titled “Gershwin's World.”

Live Recorded Set from VirtualDJ Radio ClubZone

Pax, Rob, and Michael talk about a lot of things in this first half of this month's lounge: The Rise of Skywalker, Wonder Woman on TV and in comics, Stranger Things Season 5, Stephen King and Maurice Sendak's Hansel and Gretel, and Scott Bradlee's Postmodern Jukebox, for example.  We also talk about our good friend (and frequent podcast guest) William Bruce West, who - we learned the day after recording this - recently suffered a stroke and is currently in the hospital. We hope and pray that he's going to be okay, but in the meantime, there's a GoFundMe campaign in progress for Will and his family as they start to navigate the uncertainty of what lies ahead for them. We hope that you'll consider donating.

On episode 153 of Wrestling War Zone: The Monday Night Wars, JT Rozzero and Chad Campbell break down WCW Clash of the Champions XXXV, one of the wildest nights in Monday Night Wrestling history. From Raven's in-ring debut and Mongo's big night, to Alex Wright winning the WCW TV Title, Dinner & A Movie, the NWO birthday celebration, Curt Hennig's ongoing confusion, and Sting's infamous poem, no moment goes unanalyzed. Join JT and Chad as they: Recap every major match and segment from Clash XXXV Discuss the impact on the Monday Night Wars era Rank the standout moments and controversial highlights Reflect on WCW history with fun, informed commentary If you love WCW, the Monday Night Wars, classic wrestling, and pro wrestling analysis, Wrestling War Zone delivers nostalgia, debate, and a ringside seat to history. WCW, Clash of the Champions, Monday Night Wars, Raven debut, Alex Wright, NWO, Sting, pro wrestling podcast, wrestling history

In today's narration of Reddit stories podcast, today we're covering r/ohnoconsequences where people being to realise the consequences of their own actions.0:00 Intro0:19 Story 13:38 Story 1 Comments6:01 Story 1 Update15:50 Story 2 18:00 Story 2 Comments#redditupdate #redditrelationship #redditpodcast Hosted on Acast. See acast.com/privacy for more information.

In today's narration of Reddit stories, OP's boyfriend invited to his Dad's for dinner and she ended up sitting there not eating anything while the rest of them ate.0:00 Intro0:19 Story 13:12 Story 1 Comments5:11 Story 1 Update7:25 Story 211:57 Story 2 Update 112:55 Story 2 Update 213:07 Story 2 Comments / OP's Reply16:44 Story 2 Update 3For more viral Reddit stories, incredible confessions, and the best Reddit tales from across the platform, subscribe to the channel! I *try* :) to bring you the most entertaining Reddit stories, carefully selected from top subreddits and narrated for your enjoyment. Whether you love drama, revenge, or heartwarming moments, this channel delivers the most captivating Reddit content. New videos uploaded daily featuring the best Reddit stories you won't want to miss!#redditupdate #redditrelationship #redditstoriesreddit Hosted on Acast. See acast.com/privacy for more information.

Die Zeit zwischen der ersten Nachricht und dem Status "In einer Beziehung" ist ein wilder Ritt. Es ist das emotionale Niemandsland, in dem man sich fragt: Ist das jetzt ein Date oder "hängen wir nur ab"? Was macht eine gute Kennlernphase eigentlich aus? Reicht ein simpler Spaziergang oder muss es das ausgefallene Dinner sein? Wie findet man heraus, ob das Gegenüber die gleichen Zukunftspläne hat oder nur ein Profi im Ghosting ist? Und die wichtigste Frage: Wer traut sich heute eigentlich noch, den ersten Schritt zu machen?

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Tricia: Hi Dr Cabral - I'm writing in for my brother. He is a 73-year-old male who has been healthy his entire life. No major illnesses. I noticed a few years ago his head would slightly bob along with his hands. So slight that he doesn't notice. I think he could have a vitamin deficiency. Unfortunately, I can't get him to do any of your labs or detox, but I do have him on your DNS, veggie blend, renewal system, fish oil, eye, magnesium, and Vit d. Do you have any ideas what this might be? If I could get him to test, which test would you recommend? My grandmother did shake    Alicja: Hello Dr.Cabral, I hope you're having a great day. My question is about heart rate. I wear smart ring that detects high heart rate during periods of time when I seat a lot and the only activity would be: getting up occasionally from my desk to walk to kitchen or bathroom. I do 10k steps per day, every day and I exercise every other day for 30-50 min alternating between: hot yoga, pilates, jogging and resistance training. Most of my walking and exercising is done in the first half of the day. During walking or exercising my heart rate is pretty steady, not very high, usually below 120 (except for running) but often the highest heart rate of my day I get in the second half of the day when I don't do any physical activity. It doesn't make sense to me. Why would my heart rate jump to 135 when I don't exercise or do any big activity? I'm 42 and I have low blood pressure. (if that matters)   Tricia: Hi Dr. Cabral - Do you mind telling me if I'm taking all of your supplements below correctly? Honestly, I would love to work with an IHP but affording all the supplements is all I can do right now. I've been doing this since June of 2025. Upon waking - 2 proteolytic enzymes, 30 minutes later 3 of the sinus and immune support (only during cold season) and daily probiotic. Roughly 2 Hours later right before my morning DNS smoothie (am Metavolve, 2 eye vitamins, 2 cell boost, collagen & D3K2 drops in smoothie). With Lunch 2 hair vitamins and 3 inflamma soothe. Dinner (2 pm Metavolve, 2 fish oil) An hour before bed 2 Full Spectrum Magnesium. I started this protocol to help with lowering inflammation, joint stiffness and pain and it has been a game changer. I exercise daily and eat your Med diet recommendation and literally you gave me my life back so I thank you so very much. My health journey is still a work in progress, but I will get there! I just started Metavolve two months ago. I really like it. I haven't been able to give up all my berries and sweet potatoes but I'm going to try again Jan 1! P.S. I love your new book!   Scott: Hello Stephen, happy holidays!! I'm writing in about my mother. She's 69 years old with coronary artery disease. 2 years ago she had 2 separate procedures to remove considerable blockage. Then, this past September, she had it done again. All together 4 stints, 2 in her widow maker. She hasn't drank alcohol in 10 yrs and quit smoking for over 2 years, although her previous lifestyle was lacking in many areas which I'm sure built up to her CAD. There's heart issues within the extended family, but, I know its not just genetics. She has done EXCELLENT zeroing in on her diet after this last round of surgery and she has felt the inflammation in her body pretty much disappear. She still, once in awhile, gets winded, which I can understand her being weary to go too long on the upright bike. She has researched online and food seems really restricted like salt intake, sugar and even really healthy things like Xtra virgin olive oil, which says only 2 tablespoons a day....that seems odd. She's on a certain type blood thinner but her heart doctor gave the okay for omega 3's and was really happy when she read the ingredients on the DNS bottle. I have her on EquiLife supplements since the first surgery; Omega 3's, Vitamin C., Vitamin D3, DNS, B-Complex, Cal-Mag, Balanced Zinc, the new Pea Protein, and collagen from another company (but it's clean) As an IHP level 1 and starting level 2, I'm trying to help her the very best I can. I suggested lime w/ a pinch of sea salt for an electrolyte morning drink but she's too cautious of the salt intake. I'd love for her to try a 21 day detox, she doesn't think she can do all the fasting days except maybe the first 2 days. Even the 14 day detox would be good too, but, would these be too hard on her with her condition, especially when CAD patients are restricted from eating even the healthiest of foods like olive oil? The literature says CAD patients do not have a long time once they have that condition, but, I'm trying to my best to extend her years, she is our family's rock. Thanks for all you do Stephen, you are a mentor sir!!!   Sienna: Hi Dr. Cabral - it would be incredible to hear YOUR WHY behind formulating Daily Nutritional Support and the Dr. Cabral Detox, and how this came about? From listening to your podcasts these are strong foundations behind your brand and recommendations. Also, what would you list as the "12-supplements in one"? Thanks for all you do. Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3642 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

The Pure Spiritual Milk 1 Peter 1:22 - 2:3 Message Slides For the bulletin in PDF form, click here. The Importance of God's Word at the Beginning of Our Journey The Importance of God's Word Throughout Our Journey The Importance of God's Word for the End of Our JourneyHome Church Questions1. 1 Peter 1:22-2:3 explores the importance of God's Word for our journey as exiles and sojourners. What are some similarities between God's Word and a trail map? 2. Look through the passage and identify the terms and phrases Peter uses to describe God's Word and the message of the Bible. How would you summarize the core message of the Bible (the Gospel)? 3. In 1:23, he says we are born again through the Word of God. In what way was the Word of God involved in your conversion? Why is the Word of God necessary as we consider reaching other people with the Gospel? 4. In our passage, “loving one another” and “valuing God's Word” are closely related. What are some ways they are related according to this passage? Do you think of God's Word primarily in the context of “the individual and God's Word” or do you think of it in the context of “God's people and God's Word”? What should this look like? 5. Have you ever longed for the pure spiritual/rational/logical milk of God's Word (2:2)? Do you long for it now? If not, what are some steps you can take to develop a hunger for God's Word? 6. What are the consequences of seeking to experience God apart from His Word? What are the consequences of seeking to experience the Bible without experiencing God? Which of these extremes do you gravitate toward? Explain why. 7. Peter references Isaiah 40 and encourages his readers that “the Word of the Lord remains forever” (1:24-25). We can be confident that God will finish what He started. In what area of your life do you need to be encouraged right now that God's Word endures forever, and He will finish what He has started? Pray for the Unreached: The Abai Sungai in Malaysia The Abai Sungai are a tiny Muslim fishing community in Sabah, Malaysia, with nearly all 1,600 people living in a single village. Their faith blends Islamic practice with fear of the evil eye and local animistic beliefs. With no Scripture, no audio resources, and no known believers, they remain one of the most spiritually isolated peoples in Southeast Asia. Pray for God to break through for spiritual openness in their village, and for Christ–followers to come and patiently share the hope and life found in Jesus.FinancesWeekly Budget 34,615Giving For 01/11 25,440Giving For 01/18 36,222YTD Budget 1,003,846Giving 956,770 OVER/(UNDER) (47,076) Fellowship Night of WorshipEach year at our Night of Worship, we gather in a circle with the band on the floor alongside the congregation, creating an intimate and meaningful space to begin the year together. Join us in the auditorium February 1, at 6:00 p.m. as we celebrate Jesus through worship, scripture, and prayer. Childcare is available for children 6 years and younger. To reserve childcare, please text Shanna Franklin at (501) 336-0332.New to Fellowship?We are so glad that you chose to worship with our Fellowship Family this morning. If you are joining us for the first time or have been checking us out for a few weeks, we are excited you are here and would love to meet you. Please fill out the “Connect Card” and bring it to the Connection Center in the Atrium, we would love to say “hi” and give you a gift. Fellowship equipping - register at fellowshipconway.org/equipping • Faithful and Fruitful is a five-week course designed to help you live with greater purpose, clarity, and faithfulness by stewarding the key areas God has entrusted to you. Through biblical teaching, practical wisdom, and guided reflection, this course invites participants to align everyday decisions with eternal values—becoming more intentional, generous, and fruitful in every season of life. This course starts February 1st! • Biblical Indispensable Relationships: Ever feel like navigating the relationships in your life is more like steering through a maze—where one friend or coworker can push every button you have, and others leave you wishing for something deeper and more meaningful? You're not alone. Join Michael Mercer for a transformative four-week journey into Biblical Indispensable Relationships. This course starts February 15th!Fellowship kids Parents Night out Mission FundraiserOur Fellowship Kids leaders are taking a trip to Belize this April to explore opportunities for future family mission trips. Please join us in praying over all God has planned for Fellowship Kids. We are having a Parents' Night Out on February 6, 2026, that will help raise funds for this trip. Register by January 30 at fellowshipconway.org/register. Father/Daughter Dance: 50s Sock HopDads, give your daughter a night to remember! Take your daughter on a dinner date, then swing by Renewal Ranch for our 50s Sock Hop on January 31st, 7:30-9:30 pm. We'll have root beer floats, oldies, and plenty of chances to make memories she'll cherish forever. Dust off those dancing shoes, daddy-o! Suggested ages: 3rd thru 12th grade. Register at fellowshipconway.org/register.2nd Annual Renewed Marriage NightJoin us for an encouraging evening focused on strengthening Christ-centered marriages. Friday, February 6th at 6:00 p.m., in partnership with the Fellowship Kids Parents' Night Out Mission Fundraiser. Dinner is provided, and there is no cost to attend—donations to the fundraiser are encouraged. If dropping off children, please register using the Parents' Night Out Registration form; otherwise, register at fellowshipconway.org/register. Space is limited, so sign up by January 30th. Fellowship Widows' LunchThe Widows' Valentine Luncheon will be on Thursday, February 12 at noon, 3680 Gresham Drive (home of Ambra Austin). Please RSVP to Judy at 329-3535 or Ambra at 730-6795 by January 29.Fellowship Women's Studies - Two Options -register at fellowshipconway.org/womenHebrews - An eight-week Bible beginning February 3. Precept Study on James - A 10-week study beginning February 17.

Comedy on a SundayFirst, a look at the events of the day.Then, the Lucky Strike Program starring Jack Benny, originally broadcast January 25, 1948, 78 years ago, On The Train to Hollywood.  The Sportsmen sing a commercial to the tune of, "Civilization." The show gets a long laugh with the sound effect of a whisk broom.Followed by The Ammident Show starring George Burns and Gracie Allen, originally broadcast January 25, 1950, 76 years ago, Special Guest Ronald Reagan.  George is rehearsing his speech to be given at the testimonial dinner being given at the Friar's Club in honor of guest Ronald Reagan. Then, The Great Gildersleeve starring Harold Peary,  originally broadcast January 25, 1942, 84 years ago, The Matchmaker.  Gildersleeve tries to get a mate for Judge Hooker, but complications follow!Followed by The Aldrich Family starring Bobby Ellis,  originally broadcast January 25, 1953, 73 years ago, Love Letter Mixup.  Henry tries to make his girlfriend jealous by writing love letters to another girl and leaving them where his girlfriend can find them.  So far it's been unsuccessful. Finally, Fibber McGee and Molly, originally broadcast January 25, 1955, 71 years ago, Waiting for the Mailman.  Tea Totalers.   When Aunt Sarah announces a visit, Fibber and Molly try to dig up the tea set that she gave them as a gift. Thanks to Debbie B. for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamCheck out Professor Bees Digestive Aid at profbees.com and use my promo code WYATT to save 10% when you order! If you like what we do here, visit our friend Jay at http://radio.macinmind.com for great old-time radio shows 24 hours a day

uest Author: Paul GregoryHeadline: Isolation and Rage: The Oswalds' Summer of StruggleSummary: The Oswalds lived in poverty, with Marina isolated and lacking essentials like a baby carriage. Tensions erupted during a dinner with the "Dallas Russians" when Lee aggressively defended the Soviet Union, alienating the community that was trying to assist his secluded wife.Article: During the summer of 1962, Paul Gregory observed the Oswalds' meager living conditions, noting their only coffee table book was a Time magazine featuring President Kennedy, a man both seemingly admired at the time. Lee's deep resentment surfaced during a dinner with the Dallas Russian community when he argued fiercely about the Soviet Union, leading the group to realize he was dangerously isolating Marina, especially after his pride was wounded when they gifted her a baby carriage she desperately needed.

SEGMENT 9: ORIGINS OF THE CHINA LOBBY Guest: Lee Smith, Author of "The China Matrix" Smith traces the China lobby's origins to a pivotal October 1997 White House dinner with the Clintons where VIPs secured immense personal wealth through Beijing connections. Nancy Pelosi and Daniel Moynihan protested these arrangements, but the pact enriching American elites at China's service was firmly established.1793 Mandarin

A vivid conversation strikes out between two former paladins over an evening meal and takes an interesting turn when one quizzes another about their values and worldviews.If you're still wanting to pledge for the Jarren's Outpost Board Game you can right here! Hosted on Acast. See acast.com/privacy for more information.

We jumo into some of the most up to date food news stories! Plus we get heated about Mcdonalds nugget sauces!

#10MinuteswithJesus ** Put yourself in the presence of God. Try talking to Him. ** 10 minutes are 10 minutes. Even if you can get distracted, reach the end. ** Be constant. The Holy Spirit acts "on low heat" and requires perseverance. 10-Minute audio to help you pray. Daily sparks to ignite prayer: a passage from the gospel, an idea, an anecdote and a priest who speaks with you and the Lord, inviting you to share your intimacy with God. Find your moment, consider you are in His presence and click play.

Have a great night!

01-23-26 - Guy Opens The Last Meal Restaurant Based On Death Row Meals - AI Is Now Involved In Assisted Suicide - Emailer Calls John A Golden Asshole For His Work Pooping Stance - Emailer Says His Side Piece Stopped At He And His Wife's Table At DinnerSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Nude Year, Junkies! As is tradition around here, we kick off each new year by reviewing a trio of skin flicks to start 2026 off on a horny note. Not only that, but we will each be counting down our 5 favorite flicks from last year, 2025!Up first, the Mitchell Brothers and Marilyn Chambers take us Behind the Green Door, the 1972 runaway porno hit that made millions and caused many controversies. Does it still hold up over 50 years later?Next, we travel through space fighting off babes and poop monsters in the wacky (and sometimes sexy) spoof sequel Flesh Gordon Meets The Cosmic Cheerleaders from 1990.And finally, Michelle Bauer hosts a loose tale of female musicians, models and kidnapping in the straight-to-video boobfest The New Beverly Hills Girls from 1991.All this plus Parker and Kevin go see some new 2026 movies, Sean watches some James Bond movies, Kyle from Kentucky and Will in Richmond call in and so much more!LISTEN NOW:MP3 Direct DonloydAlso, if you like the show, please take a minute and subscribe and/or comment on us on iTunes, Stitcher, Blubrry or Podfeed.net. Check us out on Facebook and Twitter! We'd love to see some of your love on Patreon - it's super easy and fun to sign up for the extra bonus content. We'll keep this podcast going with your love and support.

01-23-26 - Guy Opens The Last Meal Restaurant Based On Death Row Meals - AI Is Now Involved In Assisted Suicide - Emailer Calls John A Golden Asshole For His Work Pooping Stance - Emailer Says His Side Piece Stopped At He And His Wife's Table At DinnerSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We select our foursome of NFL panelists we'd like to get a steak dinner with. Then analyze the Baltimore Ravens hiring of Jesse Minter as their new head coach.

Meal kits have become a familiar part of food shopping in many countries, offering pre-portioned ingredients and recipes delivered to the door. But how widespread are they, and what do they reveal about how people are eating today?Ruth Alexander hears from Philip Doran, CEO of HelloFresh UK and Ireland, and Sarah Hewitt, CEO of South African meal kit company UCOOK, about how these services operate in very different markets.She also speaks to Dr Rebecca Bennett, a food systems researcher, about what meal kits say about changing cooking habits and online food platforms, and to market analyst Nandini Roy on how big the global meal kit industry is and where future growth may come from.Producer: Izzy Greenfield Sound engineer: Hal HainesIf you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukImage: A woman unpacks a box full of food (credit: Getty Images)

Brian thought he nailed the perfect first date—great chemistry, cozy Italian spot, wine, pasta, and a very real goodnight kiss. So why did Morgan suddenly disappear?

Brian thought he nailed the perfect first date—great chemistry, cozy Italian spot, wine, pasta, and a very real goodnight kiss. So why did Morgan suddenly disappear?