Podcasts about Dish

Play Episode Listen Later Sep 8, 2025 3:20

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Portuguese Citizenship Test #4 - Have you tried this dish? Where's it from?!

Good Morning Portugal!

Play Episode Listen Later Sep 8, 2025 0:50 Transcription Available

Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details

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Mike Larkin - Rutgers University Men's Basketball Director of Operations - Episode 1146

Just Keep Rowling: A Harry Potter Podcast

Play Episode Listen Later Sep 5, 2025 107:40

Mike Larkin is the Director of Basketball Operations at Rutgers University. He has been with the Scarlet Knights since 2019. He initially was hired as the Special Assistant to the Head Coach, before earning a promotion to the Director of Basketball Operations role. Larkin previously served at Saint Michael's College where he spent seven seasons on staff, including the last four as associate head coach. Before that Larkin served as a graduate intern for two seasons at Rutgers-Newark and was an assistant coach at Bard (NY) College. Larkin was a Jacob Albright Scholar and a member of the Spanish Honor Society at Albright College, where he helped the Lions to 17-9 records as a junior and senior before earning a Bachelor of Arts in Spanish and a Bachelor of Science in math in 2009.On this episode Mike and Mike discuss the dynamics of collegiate basketball management, the trust and hard work required in today's college basketball environment. Larkin shares that his foremost duty involves alleviating the burdens of the head coach and the entire coaching staff to facilitate their success. Having transitioned through various roles, Larkin reflects on the invaluable lessons gleaned from his experiences at multiple institutions, culminating in his current position, where he navigates the complexities of a high-profile program. He candidly discusses the challenges of maintaining organizational efficiency amidst the heightened scrutiny that accompanies talented players like Dylan Harper and Ace Bailey, who have garnered national attention. Ultimately, Larkin's journey underscores the profound impact of mentorship and the collaborative spirit essential to fostering a thriving basketball environment.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on your favorite podcast app and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Jot down some notes as you listen to this episode with Mike Larkin, Director of Basketball Operations at Rutgers University.Website - https://scarletknights.com/sports/mens-basketballEmail - mlarkin@scarletknights.comTwitter/X - @Mike__LarkinVisit our Sponsors!Dr. Dish BasketballThe Dr. Dish Basketball Semi-Annual Sale is live. For a limited time, save up to $4,000 on their lineup of basketball shooting machines. If you're serious about taking your game to the next level, whether you're a player, a parent, or a coach, this is the sale you've been waiting for. Dr. Dish machines are proven to help players improve their shot form, build consistency, and gain the confidence needed on the court. Don't miss out on these limited-time savings. Visit

Ep. 260 - Dish on Dumbledore

Play Episode Listen Later Sep 5, 2025 50:50

Hosted by Ellen, Abigail, and Max, we embark on a magical journey through the pages and frames of Harry Potter and the Deathly Hallows. In this episode we cover the second half of Chapter Two: In Memoriam and a corresponding film scene that we actually already talked about last week. While we love Harry Potter, we do not condone or agree with its creator's ignorant opinions. We stand with the trans community. We post weekly podcast episodes comparing and contrasting the Harry Potter books to the movies. Please subscribe and join us as we delve into our favorite book series and the films that brought them to life. Follow us on Podbean: https://fawkessakepod.podbean.com/ to get the episodes as early as possible and get a leg up on answering the trivia question! Check out our website at ForFawkesSakePodcast.com for all of our latest news, blogs, and more! Find us at the handles below: Facebook, Instagram, and TikTok: @FawkesSakePod and Reddit @ r/forfawkessakepodcast Join us on TikTok to stitch Potter Pondering responses and see other random videos! If you would like to share your own Sorting Hat Story with us to read on a future episode or have any other questions, email us at FawkesSakePod@gmail.com. Don't forget to subscribe so you can get the episodes sooner! If you have Apple, please Rate and Review us! (send us an email to let us know you did and we will also send you a sticker!) If you don't have Apple, you can leave us a recommendation on our Facebook page to get a sticker. We also have a Patreon Program. Become a patron for extra podcast perks, including swag, monthly Potterheads, A History episodes, access to our Discord Channel, and more! Check it out here: https://www.patreon.com/fawkessakepod. As always, any support you can give is greatly appreciated!

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JACK RICCARDI ON DEMAND AIRED FRI. 09/05/2025

Jack Riccardi Show

Play Episode Listen Later Sep 5, 2025 76:14

"Jack Riccardi carried President Trump's EO announcement on the Dept. of War, canonization of the first millennial Catholic saint, law professor Bill Piatt explains why DOJ can't ban transgender gun ownership and "The Dish."

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Stephanie A. Meyer has the basic formula for how to eat and create satiety and life long healthy eating without deprivation

Dishing with Stephanie's Dish

Play Episode Listen Later Sep 5, 2025 35:26

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Stephanie A. Meyer has the basic formula for how to eat and create satiety and life long healthy eating without deprivation

Makers of Minnesota

Play Episode Listen Later Sep 5, 2025 35:26

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Dallas' Dish

Play Episode Listen Later Sep 5, 2025 4:46

See omnystudio.com/listener for privacy information.

Downworlder Dish - A Shadowhunters Chronicles Podcast

Mark Does Black Magic Stuff - Episode 273 Downworlder Dish: A Shadowhunters Chronicles Podcast

Play Episode Listen Later Sep 4, 2025 101:13

Welcome to episode 273, where we will discuss chapter 9 of Lady Midnight, Kingdom by the Sea Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

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How to Cook Fresh Shelling Beans, and a Retro Fish Dish That's Perfect for a Quick Weeknight Meal! Our Best Home Cooking Bites of the Weekt

Food Friends Podcast

Play Episode Listen Later Sep 4, 2025 15:15

What's the secret to cooking fish so that it doesn't stick to the pan? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover an easy way to turn seasonal shelling beans into a brothy, rustic meal, and you'll find out why grilled fish with tropical fruit salsa might be the next thing you'll cook up for dinner. Tune in for a quick dose of home cooking inspiration! *** Links:Sonya's style of cooking cranberry beans, and a similar recipe from Taste Space (just use fresh tomato and basil instead of tomato paste, and add stock to simmer the beans in)A recipe for grilled swordfish with mango-pineapple salsa from Kevin is Cooking blogThe secret to perfectly grilled fish: mayonnaise! from The KitchnKari tried this dish at Bluewater Grill Avalon on Catalina Island Nicole Rucker's amazing banana bread recipe can be found in her book Fat & Flour***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

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The ENTIRE show from Thursday 9-4-25

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Play Episode Listen Later Sep 4, 2025 65:57

Dallas' Dish and an unintelligible Morgan Wallen. He won Publishers Clearing House money for life but they went bankrupt. Just Hang Up The most NEEDY FRIEND'S FIRST NAME. My Little Secret: "I Feed the Rats at Work." Kincaid's dinner got all messed up and MORE!See omnystudio.com/listener for privacy information.

Dallas' Dish

Play Episode Listen Later Sep 4, 2025 4:00

See omnystudio.com/listener for privacy information.

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Noon Dish: 'Electric' Weekend at UNC

Inside Carolina Podcast

Play Episode Listen Later Sep 3, 2025 59:01

North Carolina's home opener did not go well on the field but outside of that outcome, the 'electric' atmosphere around the game highlighted what Chapel Hill could be for the countless recruits in attendance. Inside Carolina's Don Callahan joins host Tommy Ashley to break down gameday and the reaction from the Tar Heel targets. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program.

What are the Best Basketball Commercials of All-Time? - Episode 1145

Play Episode Listen Later Sep 3, 2025 43:56

On this episode, Mike and Jason discuss the best basketball commercials of all-time including MJ, LeBron, Lil Penny, Converse, Jingle Hoops and many more!Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

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Dallas' Dish

Play Episode Listen Later Sep 3, 2025 3:56

See omnystudio.com/listener for privacy information.

Jackie, Tony and Donnie In The Morning

Best Of JTR - Complete Show

Play Episode Listen Later Sep 3, 2025 71:01

September 2nd 2025 - It's a new month and we're all back from the holiday weekend! We've got The Dish, Dad Joke, Easy Trivia and more! Listen for free anywhere you go on the iHeartRadio app or anywhere you get your podcasts

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Let's Dish – Living Your Best Life

Dishing with Buff Faye and Funsize

Play Episode Listen Later Sep 3, 2025 50:17

This week on Dishing with Buff Faye, Buff spills the tea on the Brandy Alexander drag queen mural that was “accidentally” erased in Plaza Midwood. During Charlotte Pride weekend, Brandy's face reappeared on the wall—this time squeezed between Anthony Hamilton and Romare Bearden. But as Buff points out, the new mural strips away the bold colors, symbolism, and queer protest that once made it powerful. What's left is a muted, “safe” version of Brandy—visibility without meaning. Read Buff's full article, Mural Replaced, But Not Restored: Brandy Alexander Deserved More, at BuffFaye.com. Then, Buff welcomes Jason McCraw and Zuni Johnson, founders of the Twirl to the World Foundation. Together they share how love, legacy, and philanthropy fuel their iconic events, raise thousands for LGBTQ+ causes, and bring joy to Charlotte—including this fall's cheeky Santa Speedo Run/Walk. It's an episode about queer resilience, chosen family, and living your best life - glam, giving back, and demanding dignity. Let's Dish, y'all.

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Ep. 95 Podcasting's Next Wave: Growth, Metrics, and Monetization with Sharon Taylor

AdTechGod Pod

Play Episode Listen Later Sep 2, 2025 35:46

In this episode of the Ad TechGod Pod, host AdTechGod speaks with Sharon Taylor, Chief Revenue Officer at Triton Digital, about podcasting and audio advertising. They discuss Sharon's journey into the audio space, the growth and trends of podcasting in different regions, and the role of Triton in monetizing podcasts. The conversation also touches on the challenges of attribution and measurement in audio advertising, the importance of understanding podcast metrics, and the cultural shifts driving the appeal of podcasting among younger audiences. Sharon emphasizes the intimate nature of podcasting and its potential for advertisers to engage with a captive audience. Takeaways Podcasting is an intimate medium that engages listeners deeply. The growth of podcasting varies by region, with the US leading. Canada's podcasting market is growing but is more collaborative than competitive. The barrier to entry for podcasting is low, allowing diverse voices. Video is becoming increasingly important in the podcasting space. Triton Digital supports both large publishers and independent podcasters. Programmatic advertising in podcasting is still developing. Attribution and measurement in audio advertising are complex but improving. Podcasters should provide multiple metrics to advertisers for clarity. Podcasting offers a calming alternative to the noise of social media. Chapters 00:00 Introduction to the Audio Space 01:38 Sharon's Journey in Audio 03:39 Podcasting Trends in Different Regions 05:26 The Growth of Podcasting 08:15 Maturity and Future of Podcasting 10:05 Triton's Role in Podcast Monetization 12:03 Evolution of Programmatic Advertising in Podcasting 14:45 Attribution and Measurement in Audio Advertising 17:30 Understanding Podcast Metrics 21:02 Cultural Shifts and Podcasting's Appeal 23:59 The Therapeutic Nature of Podcasting Pause Ads, AI Browsers, and Programmatic Transparency: This Week in Advertising The Refresh News: September 2: Pause Ads, AI Browsers, and Programmatic Transparency: This Week in Advertising In this episode of The Refresh, Kait covers three big developments in advertising and adtech. Magnite is rolling out pause ads programmatically across major streaming providers, Anthropic has launched a cautious pilot of its AI-powered Chrome extension Claude, and the ANA has released its Q2 2025 Programmatic Transparency Benchmark report, highlighting both progress and persistent challenges in ad spend efficiency. 5 Key Highlights: Magnite is enabling programmatic buying of pause ads across platforms like DirecTV, Dish, and Fubo, with access through Clearline and DSPs such as Curve AI, Mountain, and Yahoo. Pause ads are proving popular with both advertisers and consumers, with studies showing over 50% of viewers take action after seeing one. Concerns remain that programmatic scale could dilute the contextual creativity that makes pause ads engaging. Anthropic is piloting a Chrome extension for its Claude AI, focused on browsing assistance while implementing strong safeguards against risks like prompt injection attacks. The ANA's Q2 2025 report shows programmatic waste rising to $26.8B, but also notes improvements: private marketplace deals now represent 88% of transactions, CTV programmatic spend has increased, and MFA spending has dropped sharply to 0.8%. Would you like me to also create a short LinkedIn post version of this recap, optimized for reach and engagement? Learn more about your ad choices. Visit megaphone.fm/adchoices

Dallas' Drunk-On-Stage Dish

Play Episode Listen Later Sep 2, 2025 5:30

Dallas has been lucky enough to bring more than 2 drunk artists on stageSee omnystudio.com/listener for privacy information.

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Dallas' Dish

Play Episode Listen Later Sep 2, 2025 4:19

See omnystudio.com/listener for privacy information.

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Garnish For Your Fish Dish

Pod of Destiny

Play Episode Listen Later Sep 2, 2025 41:04

While Sam and Max spend the week at Bigsound, in Something New, it's big pop times across the board for both of the lads. In the news, a fan-favourite music venue in Brisbane is getting a facelift, and Apple Music is actively hunting disaffected Spotify users, and, over in the suitcase, we unpack which acts we're expecting to see as future headliners.Follow along with the songs we discuss with this week's Spotify Playlist.Discover more new music and hear your favourite artists with 78 Amped on Instagram and TikTok.

Devrinn Paul - Rose-Hulman Institute of Technology Women's Basketball Head Coach & Author of "Coaching The Winner Within" - Episode 1144

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Play Episode Listen Later Sep 1, 2025 83:17 Transcription Available

Devrinn Paul is entering his third year as the head coach of the Rose-Hulman Institute of Technology women's basketball team in the 2025-26 season. Paul has guided Rose-Hulman to a combined 24 wins in his first two seasons as head coach after the program won just 23 games over the previous four seasons combined. In his inaugural season in Terre Haute, Paul guided the Fighting' Engineers to a 10-win improvement over the previous season. Paul has been a member of the coaching staff at three Division One institutions, including Louisville, Cincinnati and Marshall. His stop at Louisville included two trips to the Final Four. Paul recently wrote, edited and released, on May 1, 2025, his first book titled “"Coaching the Winner Within, 7 Leadership Skills to Elevate Your Team and Your Life." To help promote and sell the book, Paul created a website to enhance the reader's experience that introduced individuals to the book and accompanying workbook. Throughout the book, Paul discusses his exposure to championship cultures that focus on preparation, humility, and leadership and his evolution of a coach while helping rebuild a program - learning how to recruit, develop talent, and elevate team chemistry. On this episode Mike and Devrinn discuss the idea that success in coaching is not solely determined by tactical knowledge, but rather by personal growth and character development. Paul emphasizes the importance of letting players express themselves on the court while fostering an environment that prioritizes their academic commitments. Additionally, he shares insights from his newly published book, "Coaching the Winner Within," which outlines seven leadership skills essential for both personal and professional elevation. As we explore Paul's experiences and philosophies, we gain valuable perspectives on the intersection of athletics, personal finance, and the significance of nurturing a supportive team culture.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on your favorite podcast app and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Be prepared with a notebook and pen as you listen to this episode with Devrinn Paul, Women's Basketball Head Coach at Rose-Hulman Institute of Technology.Websites - https://athletics.rose-hulman.edu/sports/womens-basketballhttps://devrinn.com/Email - paul1@rose-hulman.eduTwitter/X - @CoachDPaulVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only

Family Month – Forgiveness is a Dish Best Served Quickly

Navigation Church

Play Episode Listen Later Aug 31, 2025

Forgiveness is a Dish Best Served Quickly Is there ever a time when someone shouldn't be forgiven? According to a national survey, 58% of Americans think so. But Jesus didn't teach forgiveness as an option—He made it a requirement. In this week's message, we explore why forgiveness is so difficult, how families subtly hold on to hurt, and why releasing offense is one of the most powerful things we can do. With insights from Genesis and Ephesians, we look at Joseph's story and Jesus' own words to discover that forgiveness isn't about ignoring the pain—it's about choosing freedom. Ephesians 4:32 Discussion topics Icebreaker - What's your go-to comfort food when you're upset—and why do you think it helps? (or is there something else that's your go-to-comfort-item) Read Ephesians 4:32 - “Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you.” What stands out most in this verse to you? How does linking our forgiveness to Christ's forgiveness raise the bar? Looking at Joseph's story (Genesis 45 & 50) - What emotions do you think Joseph wrestled with when he saw his brothers again? Which step in his forgiveness journey (facing the hurt, choosing to forgive, acting with love) do you find most challenging—and why? Personal Reflection: The message highlighted how families sometimes hold on to unforgiveness in subtle ways (silent treatment, sarcasm, avoidance, etc.). Which of those patterns do you recognize in yourself or your upbringing? Why do you think it's easier to hold on to hurt than to release it? Application The statement was made: “Forgiveness is not an elective in God's curriculum; it's a required subject.” Do you agree or disagree—and what makes forgiveness feel so difficult in real life? Can you share a time when offering or receiving forgiveness brought healing? Check out our other audio series and video playlists that can help you find Jesus in every moment and then discover what's next

The G2 on 5G: T-Mobile Innovations, AT&T Spectrum Deal, Swedish AI, Apple Event, Nokia's IP Battle, and Pixel 10 Features

The G2 on 5G Podcast by Moor Insights & Strategy

Play Episode Listen Later Aug 31, 2025 27:48

Welcome and Introduction- Will Townsend and Anshel Sag host episode 235 of G2 on 5G- Coverage of six topics in about 20 minutesT-Mobile Innovation Summit and Executive Changes- T-Mobile's Innovation Summit and analyst forum in Bellevue- Executive changes: Ulf Ewoldson replacing Neville Ray, Callie Field departing- Introduction of Super Mobile for enterprisesAT&T's Spectrum Acquisition from Dish- AT&T acquires low and mid-band spectrum from Dish for $23 billion- Impact on AT&T's competitive position against T-Mobile and VerizonEricsson Joins Swedish AI Consortium- Ericsson participates in Swedish AI company formation- Potential applications in AI RAN and network programmabilityApple Event Invitations and Rumors- Apple event scheduled for September- Speculation about Apple Watch potentially getting 5G capabilitiesNokia's Lawsuit Against Paramount Skydance- Nokia files lawsuit alleging infringement on video streaming technology patents- Discussion on Nokia's diverse technological portfolioGoogle Pixel 8 Launch- Introduction of Tensor G5 chip and new camera features- T-Mobile network capabilities for satellite messaging and dataBalancing Work and Personal Life- Will's plans to watch college football over the long weekend- Anshel's preparation for UK trip and ARM visit

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Dish Night at the Movies: Marketing Motion Pictures

Under the Influence from CBC Radio

Play Episode Listen Later Aug 30, 2025 27:27

From our Season 12 Archives, one of our favouritesThis week, we're talking about the creative ways Hollywood markets films. We'll talk about how a low-budget horror movie got a ton of press just by asking people to smile.And we'll examine the marketing of Top Gun: Maverick – the Tom Cruise sequel that Steven Spielberg says single-handedly saved the theatrical industry. Hosted on Acast. See acast.com/privacy for more information.

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The Pixel 10's AI screamed at us

The Vergecast

Play Episode Listen Later Aug 29, 2025 94:53

The Pixel 10 is in the house, and we've been testing them for over a week now. Allison and Vee sit down with Jake to discuss their tests — the good, the bad, and the poorly translated. They demo the Pixel 10's live phone call translations and dive into Pro Res Zoom, which uses AI to enhance photos zoomed in up to 100x. Then, it's time to talk Dish, Intel, and Elon. Dish is giving up on being a major mobile carrier, Intel is now partially owned by the US government, and Elon has filed a questionable lawsuit against Apple. Finally, we wrap up with a Thunder Round to discuss K-Pop Demon Hunters, YouTube Shorts' secret “AI,” Android's registration requirement for developers, Taco Bell's drive through AI attempt, and a delivery locker on wheels. Further reading: Google Pixel 10 Pro review: AI, Qi2, and a spec bump too Apple's iPhone 17 launch event is set for September 9th Dish gives up on becoming the fourth major wireless carrier The Trump administration promised a fourth wireless carrier — America got a hot mess instead US government takes 10 percent stake in Intel in exchange for money it was already on the hook for Elon Musk's xAI is suing OpenAI and Apple Elon Musk's xAI quietly dropped its status as a public benefit corporation My new beat is K-Pop Demon Hunters Taco Bell AI Drive thru sna-fu Is YouTube's Shorts experiment using AI or just upscaling? | The Verge This new delivery robot will bring the entire grocery store to you Google will verify Android developers distributing apps outside the Play store Email us at vergecast@theverge.com or call us at 866-VERGE11, we love hearing from you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Dominic Parker - Rochester Institute of Technology Men's Basketball Head Coach - Episode 1143

Downworlder Dish - A Shadowhunters Chronicles Podcast

Play Episode Listen Later Aug 29, 2025 79:20 Transcription Available

Dominic Parker is entering his second season as the Men's Basketball Head Coach at Rochester Institute of Technology. He took over the Tigers program after one season as the Assistant Head Coach at Christopher Newport University where he had previously coached two seasons from 2017-2019. Parker spent one year as an assistant coach at the University of Maryland Eastern Shore after leaving Christopher Newport in 2019. Next, he was an assistant coach at Guilford College in Greensboro, North Carolina from 2020-2022.He originally came to CNU following two seasons assisting the Shenandoah University men's basketball program. He began his coaching career at Virginia State as a graduate assistant in the 2012-2013 season and later assisted the program at Richard Bland College from 2013-2015. Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on your favorite podcast app and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Grab pen and paper before you listen to this episode with Dominic Parker, Head Men's Basketball Coach at Rochester Institute of Technology.Website - https://ritathletics.com/sports/mens-basketballEmail - dopatl@rit.eduTwitter - @CoachDomPVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike -

Odd Noises Afoot - Episode 272 Downworlder Dish: A Shadowhunters Chronicles Podcast

Play Episode Listen Later Aug 29, 2025 76:27

Welcome to episode 272, where we will discuss chapter 8 of Lady Midnight, Out of the Cloud by Night Join the discussion in our FB group! https://www.facebook.com/groups/286288765619887 Follow us on Instagram @Downworlderdishpodcast E-mail us: downworlderdish@gmail.com Intro Music - The Gatekeepers by Shane Ivers Music from https://filmmusic.io Outro Music - "Ice Flow" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

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JACK RICCARDI ON DEMAND AIRED FRI. 08/29/2025

Jack Riccardi Show

Play Episode Listen Later Aug 29, 2025 73:37

"Jack Riccardi talked shooter mom's liability, what the Annunciation School kids taught us, Homan, Vance and other POTUS MVPS and "The Dish."

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Dallas' Dish

dish morgan wallen lauren alaina

Play Episode Listen Later Aug 29, 2025 4:10

Zach Top on Morgan Wallen's music. Lauren Alaina's circle of other mom friends. A.I. says ____ is the catchiest song and moreSee omnystudio.com/listener for privacy information.

H4 N2K, Jeff Passan, The Kicker

The Program

Play Episode Listen Later Aug 28, 2025 44:51

Our ESPN MLB Insider Jeff Passan joins us to talk baseball and cooking! Then, we hear Brett Veach audio in the Need to Know! Finally, we review Jeff Passan's Dish!See omnystudio.com/listener for privacy information.

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Dallas' Dish

Play Episode Listen Later Aug 28, 2025 5:35

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Noon Dish: UNC FB's Focus Turning to 2027 Recruiting Class

Inside Carolina Podcast

Play Episode Listen Later Aug 27, 2025 62:53

North Carolina's 2026 recruiting class is, for all intents and purposes, done and the focus for Bill Belichick and staff has turned to 2027. Inside Carolina's football recruiting expert Don Callahan joins host Tommy Ashley for a peak into the major targets on both sides of the ball for the Heels. Callahan and Ashley also discuss the peak game day recruiting season, visits, and offers as UNC's season opens on Monday night against TCU. The Inside Carolina Podcast network features a wide range of current UNC sports topics, from game previews and instant postgame analysis, to recruiting breakdowns. IC's stable of writers, insiders and analysts -- plus special guests -- comprise each program.

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Who are the Best Duos in NBA History? - Episode 1142

Play Episode Listen Later Aug 27, 2025 67:56

On this episode, Mike and Jason discuss the best duos in NBA History including Jordan & Pippen, Magic & Kareem, Shaq & Kobe, Bird & McHale, Duncan & Parker, Stockton & Malone, Baylor & West...plus many more.Visit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything when applying for a new coaching job. A professional coaching portfolio is the tool that highlights your coaching achievements and philosophies and, most of all, helps separate you and your abilities from the other applicants. Special Price of just $25 for all Hoop Heads Listeners.Wealth4CoachesEmpowering athletic coaches with financial education, strategic planning, and practical tools to build lasting wealth—on and off the court.If you listen to and love the Hoop Heads Podcast, please consider giving us a small tip that will help in our quest to become the #1 basketball coaching podcast. https://hoop-heads.captivate.fm/supportTwitter/X Podcast - @hoopheadspodMike - @hdstarthoopsJason - @jsunkleInstagram@hoopheadspodFacebookhttps://www.facebook.com/hoopheadspod/YouTubehttps://www.youtube.com/channel/UCDoVTtvpgwwOVL4QVswqMLQ

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Dallas' Dish

Play Episode Listen Later Aug 27, 2025 3:24

See omnystudio.com/listener for privacy information.

Jackie, Tony and Donnie In The Morning

Best Of JTR - Complete Show

Play Episode Listen Later Aug 27, 2025 87:02

August 26th 2025 - ALL of the highlights from Tuesday's show. Jackie's back! And she has details on the gender reveal. Plus which celebs do you dislike...for no rational reason? The Dad Joke, The Dish, and a successful round of the Match Game too!

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News Updates With Len Besthoff From NBC Connecticut Ep 313

The Rome Show Podcast

Play Episode Listen Later Aug 27, 2025 13:35

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Top 5 Cities in Malta for Gay Retirees | Queer Money Ep. 604

Queer Money

Play Episode Listen Later Aug 26, 2025 13:52

Best Places in Malta for LGBTQ+ RetirementPalm Springs is cute, but what if your retirement backdrop was honey-colored cliffs, café culture, and 300 days of Mediterranean sunshine?By popular demand, we're spilling the limoncello on Malta—a tiny archipelago that's big on LGBTQ+ rights (ranked #1 in Europe!) and just might be your queer retirement fantasy. From Pride parades in Valletta to drag brunches at Café del Mar, Malta offers more than just Game of Thrones vibes and tax shelters for Crypto Bros.In this episode, we:

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Dallas' Dish

Play Episode Listen Later Aug 26, 2025 4:24

See omnystudio.com/listener for privacy information.

Living In Carver County Minnesota

Hello Season 7! Bob Roebke Dish on all things Chaska

Play Episode Listen Later Aug 26, 2025 59:22

Welcome to the 1st episode of SEASON 7! :-) If you've been around for a while, you know I like to start with Chaska community champion Bob Roebke and we like to discuss the latest comings and going in Chaska and Eastern Carver County. Bob is a champion for building community and is the "OG" of this podcast agreeing to be interviewed before anyone knew how this would unfold. He is always pitching in and helping out for anything that brings the community together. That is our mission. "Connecting friends, building community" and that in Carver County Minnesota means giving people good information so they can make up their own minds and also giving them a place, chance to contribute to making this; "The Best Place to Live, Work and Raise a family" Welcome back :-)

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Ras Vanderloo - USA Basketball Coaching Staff Member & Former Sioux City (IA) East High School Boys' Basketball Head Coach - Episode 1141

Play Episode Listen Later Aug 25, 2025 83:19 Transcription Available

Ras Vanderloo recently retired after his 14th season as the Head Boys Basketball Coach at Sioux City East High School in Sioux City, IA. He spent 32 years coaching basketball, 14 as a Head Coach and 18 as an Assistant Coach. Ras is a 5-time district coach of the year and the 2017 State 4A Coach of the Year. He won 314 games as a head coach at East High with 4 State Tournament appearances and a State Runner Up in 2012.In addition to his run as the Head Coach at East, Ras also runs a large youth league basketball program with over 650 kids annually participating. The league is currently 33 years old and was started by his father.Ras comes from a large coaching family, his father Rich and brother Jeff (now a Creighton Assistant) are both former Head Coaches at East High in Sioux City. His brothers John and Jim are coaches as wellRas has worked with USA Basketball in varying capacities, most recently as an assistant coach for the Men's 3 x 3 Nation's League that competed this summer in Chile. On this episode Mike & Ras discuss his retirement from teaching and coaching along with the new opportunities in front of him, including his involvement with USA Basketball. Vanderloo reflects on the significance of learning from experienced mentors and emphasizes the value of dedication and hard work in achieving success in coaching. He shares insights about the differences between coaching in traditional formats versus the increasingly popular 3x3 basketball format, highlighting the unique challenges and strategies involved in this fast-paced version of the game. Additionally, Vanderloo provides practical advice for young coaches, advocating for the importance of seeking out successful programs and experienced coaches to learn from. As he navigates his post-retirement journey, he remains committed to contributing to the basketball community and mentoring future generations of coaches.Follow us on Twitter and Instagram @hoopheadspod for the latest updates on episodes, guests, and events from the Hoop Heads Pod.Make sure you're subscribed to the Hoop Heads Pod on your favorite podcast app and while you're there please leave us a 5 star rating and review. Your ratings help your friends and coaching colleagues find the show. If you really love what you're hearing recommend the Hoop Heads Pod to someone and get them to join you as a part of Hoop Heads Nation.Get ready to take some notes as you listen to this episode with Ras Vanderloo from Sioux City East High School in the state of Iowa.Website – https://www.usab.com/staff-members/ras-vanderlooEmail – rvanderloo6562@gmail.comTwitter - @CoachRasVisit our Sponsors!Dr. Dish BasketballOur friends at Dr. Dish Basketball are here to help you transform your team's training this off-season with exclusive offers of up to $4,000 OFF their Rebel+, All-Star+, and CT+ shooting machines. Unsure about budget? Dr. Dish offers schools-only Buy Now, Pay Later payment plans to make getting new equipment easier than ever.The Coaching PortfolioYour first impression is everything...

Dallas' Dish

Play Episode Listen Later Aug 25, 2025 4:23

See omnystudio.com/listener for privacy information.