Podcasts about dunkin donuts

Episode #281:Art Alexakis from Everclear is touring with the band in support of the Sparkle and Fade albums 30th anniversary. Mistress Carrie caught up with him to get an update on his house after the LA wildfires, Boston accents, travel, his family history, Dunkin Donuts, his wifes cancer treatments, moving his daughter to college, Sponge, Local H, Woodstock 99, an upcoming new album and so much more!   Episode NotesCheck out the custom playlist for Episode #281 here!See Everclear at Big Night Live 10/21/2025Hear Art Alexakis on Episode #248 of The Mistress Carrie PodcastHear Art Alexakis on Episode #171 of The Mistress Carrie PodcastFind Art Alexakis Online:TwitterInstagramFacebookFind Everclear online:WebsiteTwitterFacebookInstagramYoutubeFind Mistress Carrie Online:Official WebsiteThe Mistress Carrie Backstage Pass on PatreonTwitterFacebookInstagramBlueskyThreadsYouTubeTikTokCameoPantheon Podcast NetworkFind The Mistress Carrie Podcast online:InstagramThreads Learn more about your ad choices. Visit megaphone.fm/adchoices

An avalanche of information besets us on what to eat. It comes from the news, from influencers of every ilk, from scientists, from government, and of course from the food companies. Super foods? Ultra-processed foods? How does one find a source of trust and make intelligent choices for both us as individuals and for the society as a whole. A new book helps in this quest, a book entitled Food Intelligence: the Science of How Food Both Nourishes and Harms Us. It is written by two highly credible and thoughtful people who join us today.Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She reports on medicine, nutrition, and public health. She's been a Knight Science Journalism Fellow at MIT and holds a master's in science degree from the London School of Economics and Political Science. Dr. Kevin Hall trained as a physicist as best known for pioneering work on nutrition, including research he did as senior investigator and section chief at the National Institutes of Health. His work is highly regarded. He's won awards from the NIH, from the American Society of Nutrition, the Obesity Society and the American Physiological Society. Interview Transcript Thank you both very much for being with us. And not only for being with us, but writing such an interesting book. I was really eager to read it and there's a lot in there that people don't usually come across in their normal journeys through the nutrition world. So, Julia, start off if you wouldn't mind telling us what the impetus was for you and Kevin to do this book with everything else that's out there. Yes, so there's just, I think, an absolute avalanche of information as you say about nutrition and people making claims about how to optimize diet and how best to lose or manage weight. And I think what we both felt was missing from that conversation was a real examination of how do we know what we know and kind of foundational ideas in this space. You hear a lot about how to boost or speed up your metabolism, but people don't know what metabolism is anyway. You hear a lot about how you need to maximize your protein, but what is protein doing in the body and where did that idea come from? And so, we were trying to really pair back. And I think this is where Kevin's physics training was so wonderful. We were trying to look at like what are these fundamental laws and truths. Things that we know about food and nutrition and how it works in us, and what can we tell people about them. And as we kind of went through that journey it very quickly ended up in an argument about the food environment, which I know we're going to get to. We will. It's really interesting. This idea of how do we know what we know is really fascinating because when you go out there, people kind of tell us what we know. Or at least what they think what we know. But very few people go through that journey of how did we get there. And so people can decide on their own is this a credible form of knowledge that I'm being told to pursue. So Kevin, what do you mean by food intelligence? Coming from a completely different background in physics where even as we learn about the fundamental laws of physics, it's always in this historical context about how we know what we know and what were the kind of key experiments along the way. And even with that sort of background, I had almost no idea about what happened to food once we ate it inside our bodies. I only got into this field by a happenstance series of events, which is probably too long to talk about this podcast. But to get people to have an appreciation from the basic science about what is going on inside our bodies when we eat. What is food made out of? As best as we can understand at this current time, how does our body deal with. Our food and with that sort of basic knowledge about how we know what we know. How to not be fooled by these various sound bites that we'll hear from social media influencers telling you that everything that you knew about nutrition is wrong. And they've been hiding this one secret from you that's been keeping you sick for so long to basically be able to see through those kinds of claims and have a bedrock of knowledge upon which to kind of evaluate those things. That's what we mean by food intelligence. It makes sense. Now, I'm assuming that food intelligence is sort of psychological and biological at the same time, isn't it? Because that there's what you're being told and how do you process that information and make wise choices. But there's also an intelligence the body has and how to deal with the food that it's receiving. And that can get fooled too by different things that are coming at it from different types of foods and stuff. We'll get to that in a minute, but it's a very interesting concept you have, and wouldn't it be great if we could all make intelligent choices? Julia, you mentioned the food environment. How would you describe the modern food environment and how does it shape the choices we make? It's almost embarrassing to have this question coming from you because so much of our understanding and thinking about this idea came from you. So, thank you for your work. I feel like you should be answering this question. But I think one of the big aha moments I had in the book research was talking to a neuroscientist, who said the problem in and of itself isn't like the brownies and the pizza and the chips. It's the ubiquity of them. It's that they're most of what's available, along with other less nutritious ultra-processed foods. They're the most accessible. They're the cheapest. They're kind of heavily marketed. They're in our face and the stuff that we really ought to be eating more of, we all know we ought to be eating more of, the fruits and vegetables, fresh or frozen. The legumes, whole grains. They're the least available. They're the hardest to come by. They're the least accessible. They're the most expensive. And so that I think kind of sums up what it means to live in the modern food environment. The deck is stacked against most of us. The least healthy options are the ones that we're inundated by. And to kind of navigate that, you need a lot of resources, wherewithal, a lot of thought, a lot of time. And I think that's kind of where we came out thinking about it. But if anyone is interested in knowing more, they need to read your book Food Fight, because I think that's a great encapsulation of where we still are basically. Well, Julie, it's nice of you to say that. You know what you reminded me one time I was on a panel and a speaker asks the audience, how many minutes do you live from a Dunkin Donuts? And people sort of thought about it and nobody was more than about five minutes from a Dunkin Donuts. And if I think about where I live in North Carolina, a typical place to live, I'm assuming in America. And boy, within about five minutes, 10 minutes from my house, there's so many fast-food places. And then if you add to that the gas stations that have foods and the drug store that has foods. Not to mention the supermarkets. It's just a remarkable environment out there. And boy, you have to have kind of iron willpower to not stop and want that food. And then once it hits your body, then all heck breaks loose. It's a crazy, crazy environment, isn't it? Kevin, talk to us, if you will, about when this food environment collides with human biology. And what happens to normal biological processes that tell us how much we should eat, when we should stop, what we should eat, and things like that. I think that that is one of the newer pieces that we're really just getting a handle on some of the science. It's been observed for long periods of time that if you change a rat's food environment like Tony Sclafani did many, many years ago. That rats aren't trying to maintain their weight. They're not trying to do anything other than eat whatever they feel like. And, he was having a hard time getting rats to fatten up on a high fat diet. And he gave them this so-called supermarket diet or cafeteria diet composed of mainly human foods. And they gained a ton of weight. And I think that pointed to the fact that it's not that these rats lacked willpower or something like that. That they weren't making these conscious choices in the same way that we often think humans are entirely under their conscious control about what we're doing when we make our food choices. And therefore, we criticize people as having weak willpower when they're not able to choose a healthier diet in the face of the food environment. I think the newer piece that we're sort of only beginning to understand is how is it that that food environment and the foods that we eat might be changing this internal symphony of signals that's coming from our guts, from the hormones in our blood, to our brains and the understanding that of food intake. While you might have control over an individual meal and how much you eat in that individual meal is under biological control. And what are the neural systems and how do they work inside our brains in communicating with our bodies and our environment as a whole to shift the sort of balance point where body weight is being regulated. To try to better understand this really intricate interconnection or interaction between our genes, which are very different between people. And thousands of different genes contributing to determining heritability of body size in a given environment and how those genes are making us more or less susceptible to these differences in the food environment. And what's the underlying biology? I'd be lying to say if that we have that worked out. I think we're really beginning to understand that, but I hope what the book can give people is an appreciation for the complexity of those internal signals and that they exist. And that food intake isn't entirely under our control. And that we're beginning to unpack the science of how those interactions work. It's incredibly interesting. I agree with you on that. I have a slide that I bet I've shown a thousand times in talks that I think Tony Sclafani gave me decades ago that shows laboratory rats standing in front of a pile of these supermarket foods. And people would say, well, of course you're going to get overweight if that's all you eat. But animals would eat a healthy diet if access to it. But what they did was they had the pellets of the healthy rat chow sitting right in that pile. Exactly. And the animals ignore that and overeat the unhealthy food. And then you have this metabolic havoc occur. So, it seems like the biology we've all inherited works pretty well if you have foods that we've inherited from the natural environment. But when things become pretty unnatural and we have all these concoctions and chemicals that comprise the modern food environment the system really breaks down, doesn't it? Yeah. And I think that a lot of people are often swayed by the idea as well. Those foods just taste better and that might be part of it. But I think that what we've come to realize, even in our human experiments where we change people's food environments... not to the same extent that Tony Sclafani did with his rats, but for a month at a time where we ask people to not be trying to gain or lose weight. And we match certain food environments for various nutrients of concern. You know, they overeat diets that are higher in these so-called ultra-processed foods and they'd spontaneously lose weight when we remove those from the diet. And they're not saying that the foods are any more or less pleasant to eat. There's this underlying sort of the liking of foods is somewhat separate from the wanting of foods as neuroscientists are beginning to understand the different neural pathways that are involved in motivation and reward as opposed to the sort of just the hedonic liking of foods. Even the simple explanation of 'oh yeah, the rats just like the food more' that doesn't seem to be fully explaining why we have these behaviors. Why it's more complicated than a lot of people make out. Let's talk about ultra-processed foods and boy, I've got two wonderful people to talk to about that topic. Julia, let's start with your opinion on this. So tell us about ultra-processed foods and how much of the modern diet do they occupy? So ultra-processed foods. Obviously there's an academic definition and there's a lot of debate about defining this category of foods, including in the US by the Health and Human Services. But the way I think about it is like, these are foods that contain ingredients that you don't use in your home kitchen. They're typically cooked. Concocted in factories. And they now make up, I think it's like 60% of the calories that are consumed in America and in other similar high-income countries. And a lot of these foods are what researchers would also call hyper palatable. They're crossing these pairs of nutrient thresholds like carbohydrate, salt, sugar, fat. These pairs that don't typically exist in nature. So, for the reasons you were just discussing they seem to be particularly alluring to people. They're again just like absolutely ubiquitous and in these more developed contexts, like in the US and in the UK in particular. They've displaced a lot of what we would think of as more traditional food ways or ways that people were eating. So that's sort of how I think about them. You know, if you go to a supermarket these days, it's pretty hard to find a part of the supermarket that doesn't have these foods. You know, whole entire aisles of processed cereals and candies and chips and soft drinks and yogurts, frozen foods, yogurts. I mean, it's just, it's all over the place. And you know, given that if the average is 60% of calories, and there are plenty of people out there who aren't eating any of that stuff at all. For the other people who are, the number is way higher. And that, of course, is of great concern. So there have been hundreds of studies now on ultra-processed foods. It was a concept born not that long ago. And there's been an explosion of science and that's all for the good, I think, on these ultra-processed foods. And perhaps of all those studies, the one discussed most is one that you did, Kevin. And because it was exquisitely controlled and it also produced pretty striking findings. Would you describe that original study you did and what you found? Sure. So, the basic idea was one of the challenges that we have in nutrition science is accurately measuring how many calories people eat. And the best way to do that is to basically bring people into a laboratory and measure. Give them a test meal and measure how many calories they eat. Most studies of that sort last for maybe a day or two. But I always suspected that people could game the system if for a day or two, it's probably not that hard to behave the way that the researcher wants, or the subject wants to deceive the researcher. We decided that what we wanted to do was bring people into the NIH Clinical Center. Live with us for a month. And in two two-week blocks, we decided that we would present them with two different food environments essentially that both provided double the number of calories that they would require to maintain their body weight. Give them very simple instructions. Eat as much or as little as you'd like. Don't be trying to change your weight. We're not going to tell you necessarily what the study's about. We're going to measure lots of different things. And they're blinded to their weight measurements and they're wearing loose fitting scrubs and things like that, so they can't tell if their clothes are getting tighter or looser. And so, what we did is in for one two-week block, we presented people with the same number of calories, the same amount of sugar and fat and carbs and fiber. And we gave them a diet that was composed of 80% of calories coming from these ultra-processed foods. And the other case, we gave them a diet that was composed of 0% of calories from ultra-processed food and 80% of the so-called minimally processed food group. And what we then did was just measured people's leftovers essentially. And I say we, it was really the chefs and the dieticians at the clinical center who are doing all the legwork on this. But what we found was pretty striking, which was that when people were exposed to this highly ultra-processed food environment, despite being matched for these various nutrients of concern, they overate calories. Eating about 500 calories per day on average, more than the same people in the minimally processed diet condition. And they gained weight and gained body fat. And, when they were in the minimally processed diet condition, they spontaneously lost weight and lost body fat without trying in either case, right? They're just eating to the same level of hunger and fullness and overall appetite. And not reporting liking the meals any more or less in one diet versus the other. Something kind of more fundamental seemed to have been going on that we didn't fully understand at the time. What was it about these ultra-processed foods? And we were clearly getting rid of many of the things that promote their intake in the real world, which is that they're convenient, they're cheap, they're easy to obtain, they're heavily marketed. None of that was at work here. It was something really about the meals themselves that we were providing to people. And our subsequent research has been trying to figure out, okay, well what were the properties of those meals that we were giving to these folks that were composed primarily of ultra-processed foods that were driving people to consume excess calories? You know, I've presented your study a lot when I give talks. It's nice hearing it coming from you rather than me. But a couple of things that interest me here. You use people as their own controls. Each person had two weeks of one diet and two weeks of another. That's a pretty powerful way of providing experimental control. Could you say just a little bit more about that? Yeah, sure. So, when you design a study, you're trying to maximize the efficiency of the study to get the answers that you want with the least number of participants while still having good control and being able to design the study that's robust enough to detect a meaningful effect if it exists. One of the things that you do when you analyze studies like that or design studies like that, you could just randomize people to two different groups. But given how noisy and how different between people the measurement of food intake is we would've required hundreds of people in each group to detect an effect like the one that we discovered using the same person acting as their own control. We would still be doing the study 10 years later as opposed to what we were able to do in this particular case, which is completed in a year or so for that first study. And so, yeah, when you kind of design a study that way it's not always the case that you get that kind of improvement in statistical power. But for a measurement like food intake, it really is necessary to kind of do these sorts of crossover type studies where each person acts as their own control. So put the 500 calorie increment in context. Using the old fashioned numbers, 3,500 calories equals a pound. That'd be about a pound a week or a lot of pounds over a year. But of course, you don't know what would happen if people were followed chronically and all that. But still 500 calories is a whopping increase, it seems to me. It sure is. And there's no way that we would expect it to stay at that constant level for many, many weeks on end. And I think that's one of the key questions going forward is how persistent is that change. And how does something that we've known about and we discuss in our books the basic physiology of how both energy expenditure changes as people gain and lose weight, as well as how does appetite change in a given environment when they gain and lose weight? And how do those two processes eventually equate at a new sort of stable body weight in this case. Either higher or lower than when people started the program of this diet manipulation. And so, it's really hard to make those kinds of extrapolations. And that's of course, the need for further research where you have longer periods of time and you, probably have an even better control over their food environment as a result. I was surprised when I first read your study that you were able to detect a difference in percent body fat in such a short study. Did that surprise you as well? Certainly the study was not powered to detect body fat changes. In other words, we didn't know even if there were real body fat changes whether or not we would have the statistical capabilities to do that. We did use a method, DXA, which is probably one of the most precise and therefore, if we had a chance to measure it, we had the ability to detect it as opposed to other methods. There are other methods that are even more precise, but much more expensive. So, we thought that we had a chance to detect differences there. Other things that we use that we also didn't think that we necessarily would have a chance to detect were things like liver fat or something like that. Those have a much less of an ability. It's something that we're exploring now with our current study. But, again, it's all exploratory at that point. So what can you tell us about your current study? We just wrapped it up, thankfully. What we were doing was basically re-engineering two new ultra-processed diets along parameters that we think are most likely the mechanisms by which ultra-processed meals drove increased energy intake in that study. One was the non-beverage energy density. In other words, how many calories per gram of food on the plate, not counting the beverages. Something that we noticed in the first study was that ultra-processed foods, because they're essentially dried out in the processing for reasons of food safety to prevent bacterial growth and increased shelf life, they end up concentrating the foods. They're disrupting the natural food matrix. They last a lot longer, but as a result, they're a more concentrated form of calories. Despite being, by design, we chose the overall macronutrients to be the same. They weren't necessarily higher fat as we often think of as higher energy density. What we did was we designed an ultra-processed diet that was low in energy density to kind of match the minimally processed diet. And then we also varied the number of individual foods that were deemed hyper palatable according to kind of what Julia said that crossed these pairs of thresholds for fat and sugar or fat and salt or carbs and salt. What we noticed in the first study was that we presented people with more individual foods on the plate that had these hyper palatable combinations. And I wrestle with the term terminology a little bit because I don't necessarily think that they're working through the normal palatability that they necessarily like these foods anymore because again, we asked people to rate the meals and they didn't report differences. But something about those combinations, regardless of what you call them, seemed to be driving that in our exploratory analysis of the first study. We designed a diet that was high in energy density, but low in hyper palatable foods, similar to the minimally processed. And then their fourth diet is with basically low in energy density and hyper palatable foods. And so, we presented some preliminary results last year and what we were able to show is that when we reduced both energy density and the number of hyper palatable foods, but still had 80% of calories from ultra-processed foods, that people more or less ate the same number of calories now as they did when they were the same people were exposed to the minimally processed diet. In fact they lost weight, to a similar extent as the minimally processed diet. And that suggests to me that we can really understand mechanisms at least when it comes to calorie intake in these foods. And that might give regulators, policy makers, the sort of information that they need in order to target which ultra-processed foods and what context are they really problematic. It might give manufacturers if they have the desire to kind of reformulate these foods to understand which ones are more or less likely to cause over consumption. So, who knows? We'll see how people respond to that and we'll see what the final results are with the entire study group that, like I said, just finished, weeks ago. I respond very positively to the idea of the study. The fact that if people assume ultra-processed foods are bad actors, then trying to find out what it is about them that's making the bad actors becomes really important. And you're exactly right, there's a lot of pressure on the food companies now. Some coming from public opinion, some coming from parts of the political world. Some from the scientific world. And my guess is that litigation is going to become a real actor here too. And the question is, what do you want the food industry to do differently? And your study can really help inform that question. So incredibly valuable research. I can't wait to see the final study, and I'm really delighted that you did that. Let's turn our attention for a minute to food marketing. Julia, where does food marketing fit in all this? Julia - What I was very surprised to find while we were researching the book was this deep, long history of calls against marketing junk food in particular to kids. I think from like the 1950s, you have pediatrician groups and other public health professionals saying, stop this. And anyone who has spent any time around small children knows that it works. We covered just like a little, it was from an advocacy group in the UK that exposed aid adolescents to something called Triple Dip Chicken. And then asked them later, pick off of this menu, I think it was like 50 items, which food you want to order. And they all chose Triple Dip chicken, which is, as the name suggests, wasn't the healthiest thing to choose on the menu. I think we know obviously that it works. Companies invest a huge amount of money in marketing. It works even in ways like these subliminal ways that you can't fully appreciate to guide our food choices. Kevin raised something really interesting was that in his studies it was the foods. So, it's a tricky one because it's the food environment, but it's also the properties of the foods themselves beyond just the marketing. Kevin, how do you think about that piece? I'm curious like. Kevin - I think that even if our first study and our second study had turned out there's no real difference between these artificial environments that we've put together where highly ultra-processed diets lead to excess calorie intake. If that doesn't happen, if it was just the same, it wouldn't rule out the fact that because these foods are so heavily marketed, because they're so ubiquitous. They're cheap and convenient. And you know, they're engineered for many people to incorporate into their day-to-day life that could still promote over consumption of calories. We just remove those aspects in our very artificial food environment. But of course, the real food environment, we're bombarded by these advertisements and the ubiquity of the food in every place that you sort of turn. And how they've displaced healthy alternatives, which is another mechanism by which they could cause harm, right? It doesn't even have to be the foods themselves that are harmful. What do they displace? Right? We only have a certain amount the marketers called stomach share, right? And so, your harm might not be necessarily the foods that you're eating, but the foods that they displaced. So even if our experimental studies about the ultra-processed meals themselves didn't show excess calorie intake, which they clearly did, there's still all these other mechanisms to explore about how they might play a part in the real world. You know, the food industry will say that they're agnostic about what foods they sell. They just respond to demand. That seems utter nonsense to me because people don't overconsume healthy foods, but they do overconsume the unhealthy ones. And you've shown that to be the case. So, it seems to me that idea that they can just switch from this portfolio of highly processed foods to more healthy foods just doesn't work out for them financially. Do you think that's right? I honestly don't have that same sort of knee jerk reaction. Or at least I perceive it as a knee jerk reaction, kind of attributing malice in some sense to the food industry. I think that they'd be equally happy if they could get you to buy a lot and have the same sort of profit margins, a lot of a group of foods that was just as just as cheap to produce and they could market. I think that you could kind of turn the levers in a way that that would be beneficial. I mean, setting aside for example, that diet soda beverages are probably from every randomized control trial that we've seen, they don't lead to the same amount of weight gain as the sugar sweetened alternatives. They're just as profitable to the beverage manufacturers. They sell just as many of them. Now they might have other deleterious consequences, but I don't think that it's necessarily the case that food manufacturers have to have these deleterious or unhealthy foods as their sole means of attaining profit. Thanks for that. So, Julia, back to you. You and Kevin point out in your book some of the biggest myths about nutrition. What would you say some of them are? I think one big, fundamental, overarching myth is this idea that the problem is in us. That this rise of diet related diseases, this explosion that we've seen is either because of a lack of willpower. Which you have some very elegant research on this that we cite in the book showing willpower did not collapse in the last 30, 40 years of this epidemic of diet related disease. But it's even broader than that. It's a slow metabolism. It's our genes. Like we put the problem on ourselves, and we don't look at the way that the environment has changed enough. And I think as individuals we don't do that. And so much of the messaging is about what you Kevin, or you Kelly, or you Julia, could be doing better. you know, do resistance training. Like that's the big thing, like if you open any social media feed, it's like, do more resistance training, eat more protein, cut out the ultra-processed foods. What about the food environment? What about the leaders that should be held accountable for helping to perpetuate these toxic food environments? I think that that's this kind of overarching, this pegging it and also the rise of personalized nutrition. This like pegging it to individual biology instead of for whatever the claim is, instead of thinking about how did environments and don't want to have as part of our lives. So that's kind of a big overarching thing that I think about. It makes sense. So, let's end on a positive note. There's a lot of reason to be concerned about the modern food environment. Do you see a helpful way forward and what might be done about this? Julia, let's stay with you. What do you think? I think so. We spent a lot of time researching history for this book. And a lot of things that seem impossible are suddenly possible when you have enough public demand and enough political will and pressure. There are so many instances and even in the history of food. We spend time with this character Harvey Wiley, who around the turn of the century, his research was one of the reasons we have something like the FDA protecting the food supply. That gives me a lot of hope. And we are in this moment where a lot of awareness is being raised about the toxic food environment and all these negative attributes of food that people are surrounded by. I think with enough organization and enough pressure, we can see change. And we can see this kind of flip in the food environment that I think we all want to see where healthier foods become more accessible, available, affordable, and the rest of it. Sounds good. Kevin, what are your thoughts? Yes, I just extend that to saying that for the first time in history, we sort of know what the population of the planet is going to be that we have to feed in the future. We're not under this sort of Malthusian threat of not being able to know where the population growth is going to go. We know it's going to be roughly 10 billion people within the next century. And we know we've got to change the way that we produce and grow food for the planet as well as for the health of people. We know we've got to make changes anyway. And we're starting from a position where per capita, we're producing more protein and calories than any other time in human history, and we're wasting more food. We actually know we're in a position of strength. We don't have to worry so acutely that we won't be able to provide enough food for everybody. It's what kind of food are we going to produce? How are we going to produce it in the way that's sustainable for both people and the planet? We have to tackle that anyway. And for the folks who had experienced the obesity epidemic or finally have drugs to help them and other kinds of interventions to help them. That absolve them from this idea that it's just a matter of weak willpower if we finally have some pharmaceutical interventions that are useful. So, I do see a path forward. Whether or not we take that is another question. Bios Dr. Kevin Hall is the section chief of Integrative Physiology Section in the Laboratory of Biological Modeling at the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Kevin's laboratory investigates the integrative physiology of macronutrient metabolism, body composition, energy expenditure, and control of food intake. His main goal is to better understand how the food environment affects what we eat and how what we eat affects our physiology. He performs clinical research studies as well as developing mathematical models and computer simulations to better understand physiology, integrate data, and make predictions. In recent years, he has conducted randomized clinical trials to study how diets high in ultra-processed food may cause obesity and other chronic diseases. He holds a Ph.D. from McGill University. Julia Belluz is a Paris-based journalist and a contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Julia was Vox's senior health correspondent in Washington, DC, a Knight Science Journalism fellow at the Massachusetts Institute of Technology in Cambridge, and she worked as a reporter in Toronto and London. Her writing has appeared in a range of international publications, including the BMJ, the Chicago Tribune, the Economist, the Globe and Mail, Maclean's, the New York Times, ProPublica, and the Times of London. Her work has also had an impact, helping improve policies on maternal health and mental healthcare for first responders at the hospital- and state-level, as well as inspiring everything from scientific studies to an opera. Julia has been honored with numerous journalism awards, including the 2016 Balles Prize in Critical Thinking, the 2017 American Society of Nutrition Journalism Award, and three Canadian National Magazine Awards (in 2007 and 2013). In 2019, she was a National Academies of Sciences, Engineering, and Medicine Communications Award finalist. She contributed chapters on public health journalism in the Tactical Guide to Science Journalism, To Save Humanity: What Matters Most for a Healthy Future, and was a commissioner for the Global Commission on Evidence to Address Societal Challenges.

AndrewHalloween Disney Parks Pin: https://www.ebay.com/itm/187549374144Disney Drawtober 2025: https://www.instagram.com/disneydrawtober/?hl=enLorcana Minnie: https://www.tcgplayer.com/product/651106/disney-lorcana-fabled-minnie-mouse-sweetheart-princess-iconicDunkin Donuts Bucket: https://news.dunkindonuts.com/file/summer-beach-munchkins-bucket-with-shovel?action=Dungeon Crawler Carl Drinking Game: https://www.amazon.com/Dungeon-Crawler-Carl-7-book-series/dp/B08BX5D4LCLaurenDamed If You Do Premiere, Screamfest LA: https://2025screamfest.eventive.org/films/68d2e44e2d044d9620a9cf68Project Runway, Season 21: https://www.freeform.com/show/eaae4038-0848-4819-822f-35c2dcaf47ebSNL, Bad Bunny: https://www.youtube.com/watch?v=LW9QJIT_T-AWavelength: https://www.amazon.com/Monikers-WAV01-Wavelength/dp/B07T446163PatrickOnly Murders In The Building: https://www.imdb.com/title/tt11691774/?ref_=ttep_ov_bkDallas Taylor: https://www.youtube.com/@dallastaylor.mp3Rider Cup: https://www.wsj.com/opinion/the-ryder-cup-rowdiness-was-out-of-bounds-golf-1a0e2d38Twitch - Live Every Monday at 7pmhttps://www.twitch.tv/mof1podcast Watch us live on Twitch every Monday at 7pm CT: https://www.twitch.tv/mof1podcast

Episode 206 of the What Are We Doing podcast is stacked, babes. This week I'm back with a fresh nose piercing, courtesy of a throwback prom fundraiser for breast cancer research. Fifty bucks, one piercing, and apparently I've advanced science by a decade. You're welcome.From there, we break open the wildest headline of 2025: Taylor Swift arrested on weapons and drug charges after a standoff on her tour bus. Yes, you heard that right. Submachine guns, meth, fentanyl, explosives—the whole DEA starter pack. Is it a setup by Scooter Braun? Was it Travis Kelce with the diamond playbook? I lay out the only logical defense strategy.Then we roll straight into late-night chaos. Jimmy Kimmel got yanked off ABC after Sinclair flexed their conservative media monopoly muscles. Fallon cracked a bad joke. Colbert pretended to care. And the whole thing proves once again that freedom of speech doesn't mean what you think it does when billionaires run TV.Meanwhile, Trump's busy bragging about his $250 million White House ballroom like it's a new Bass Pro Shop, and I'm praying aliens blow the roof off 20 minutes after the first dinner service. Jimmy Kimmel is out, Charlie Kirk's assassination fallout continues, and somehow librarians in Pennsylvania are now part of the culture war. What are we doing?And just when you thought you could breathe—Dunkin Donuts decided to double the points needed for a free iced coffee. Nine hundred points. Nine. Hundred. Points. In this economy. We need to rally the Cracker Barrel Army and launch a full-blown digital assault to get those rewards rolled back.Plus, I react to the new Now You See Me 3 trailer, Elon Musk's AI “Grok” Twitter takeover, and why Hollywood thinks dropping ChatGPT references makes movies relevant. Spoiler: it doesn't.It's chaos from start to finish. Grab your Dude Robe (promo code WAWD for 20% off at duderobe.com) and tune in, because this week's episode is a doozy.*************************************************************✅DUDEROBE - PROMO CODE: WAWD 20% OFFhttps://duderobe.com - promo code: WAWD*************************************************************Disclaimer: We at the What are We Doing podcast want to make it clear that the views and opinions expressed in this video belong solely to the speakers or authors and do not represent the views and opinions held by YouTube, its partners, or its owners.We must also emphasize that the information contained in this video has been produced with no warranty, expressed or implied, regarding the validity, accuracy, reliability, completeness, legality, or usefulness of what is said or expressed. Therefore, we strongly advise that no one viewing or listening to this video should rely on the information presented herein.We want to make it clear that the speakers or authors in this video express their views in an "artistic" manner as defined within the YouTube guidelines and that this video is purely for entertainment purposes only.

In this episode of LIGHT TALK, The Lumen Brothers and Sister talk about everything from Rising  Vectorworks Prices to Dennis' Lighting Injustices. Join Ellen, Dennis, Steve, and David as they pontificate about: Dancing in the Dark; The new Sphere Wizard of Oz show; Extensive uses of Gobos; Creating a stained glass look on a window; Paying attention to the playwrights' lighting notes; Designing the black before you design the light; Our most powerful blackouts; The new inflation barometer; Dennis' strange Dunkin Donuts encounter at LDI; Are software subscriptions here to stay?; Vectorworks' new pricing strategy; Kit fees; and Wasting time at technical rehearsals. Nothing is Taboo, Nothing is Sacred, and Very Little Makes Sense.

Hour 3 of A&G features... Save water... delete your emails No more drinking! Israel/Gaza conflict, Laticia James & bundles Fire at Dunkin Donuts & kids lacking play See omnystudio.com/listener for privacy information.

Hour 3 of A&G features... Save water... delete your emails No more drinking! Israel/Gaza conflict, Laticia James & bundles Fire at Dunkin Donuts & kids lacking play See omnystudio.com/listener for privacy information.

Shane and the Howler discuss music documentaries they have watched recently, high school football, and a Dunkin' Donuts sign Shane purchased.The Midweek Howl Disclaimer: The Skeptic of the From The Shadows Podcast crew, aka the Ozark Howler, joins Shane each week, to share a story or two and discuss current events. Just a little midweek humor to brighten your day. We like to call this segment “The Midweek Howl.” Enjoy!From The Shadows Podcast is a program where we seriously discuss the supernatural, the paranormal, cryptozoology as well as ufology. Anything that cannot be rationally explained has a platform for discussion here on the From The Shadows Podcast.Web https://www.fromtheshadowspodcast.comFacebook https://www.facebook.com/fromtheshadowspodcastInstagram - Shane Grove  https://www.instagram.com/shanegroveauthorInstagram - Podcast https://www.instagram.com/fromtheshadowspodcast#BillyJoel #BeeGees #YachtRock #SteelyDan #Football #DunkinDonuts #Funny

Tue, Aug 19 3:40 PM → 3:42 PM A traffic stop that turned into a high-speed pursuit with speed of over 80 MPH passing by an elementary school to then continue through a traffic circle. The suspect went the wrong way around the traffic circle continuing at high rates of speed through the town towards Rotterdam. The suspect then made their way onto I-90 from the traffic circle near Dunkin-Donuts. Suspect has a BOLO out for the car no further updates regarding this unique but dangerous high-speed pursuit. Units did end up terminating the pursuit most likely due to the dangerous speeds along with GPDs pursuit policies. Radio Systems: - Albany County, New York Public Safety P25 Digital Trunked System - County and Metro Sites

Longtime cohost Mike D rejoins the show for a special 3 hour + investigation of the new Baskin Robbins new advertisement, Dunkin Donuts ingredient lists, and American school lunches vs those from oversees. As the MAHA movement seeks to change schools lunches, opponents argue that it is difficult, expensive and laborious, yet other countries with less money and resources have already perfected the school lunch. So what is going on in the U.S.?*The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.FREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVEX / TWITTER FACEBOOKWEBSITECashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

In this episode with all five of our pastors (eventually), we talk about Leopold's Ice Cream, Dunkin Donuts, and Power and A/C. We also discuss Brooks' first message from our new series on Philemon.

James T. and Producer Aaron go over the history of jean commercials, including a Brooke Sheilds ad from the 80's, that makes the Sydney Sweeny ad look tame. Then they review a Dunkin Donuts ad that the left has not cried about...yet.

Cory Zelnik, Founder of Zelnik & Co., shares insights on retail leasing, relationship-building, and tech's role in navigating New York's evolving commercial real estate market.The Crexi Podcast explores various aspects of the commercial real estate industry in conversation with top CRE professionals. In each episode, we feature different guests to tap into their wealth of CRE expertise and explore the latest trends and updates from the world of commercial real estate. In this episode, host Shanti Ryle, Director of Content Marketing at Crexi, sits down with Cory as he shares his journey into commercial real estate, highlighting the importance of relationships, the unique challenges of the New York retail market, and the evolution of tenant negotiations. He discusses the role of technology and social media in modern real estate practices and offers insights into building long-term client relationships. The conversation also touches on the future of data sharing in the industry and the significance of authenticity in social media engagement.Introduction to Commercial Real EstateCory Zelnick's Journey into Real EstateEarly Successes and Lessons LearnedNavigating Financial RealitiesBuilding Long-Term RelationshipsProspecting and Networking StrategiesReflections on Career GrowthThe Unique Retail Landscape of New YorkTenant Needs and Market DynamicsFast-Paced Deal ExecutionNegotiation Strategies for LandlordsMarket Shifts and Tenant ConcessionsSupporting Mom-and-Pop RetailersFacilitating Successful NegotiationsMaintaining Deal MomentumChallenges in Leasing DataThe Role of Relationships in Data GatheringThe Future of Information SharingLeveraging Social Media for BusinessBalancing Authenticity and Business Needs About Cory Zelnik:A veteran real estate broker and Founder/CEO of Zelnik & Company, Cory Zelnik has launched, crafted, and packaged some of the largest corporate real estate expansions on the east coast. From working with banking and investment staple JPMorgan Chase and food service giants Panda Express, Smashburger, Lenwich and Dunkin Donuts, Cory has presided over and specialized in the retail needs of prominent property owners and institutions along with some of the top national retailers for more than three decades. With his independent real estate firm and team, Cory continues to solidify his name as a brand with preparedness, discipline, and integrity.Cory prides himself on loyalty, respect, and trust, with a focus on retail space, and the value it adds to a property economically. Cory recognizes that the real estate market in the tri-state area is constantly evolving, thus so is he. His track record has mirrored the upward swing of the real estate business; growing, building, and maintaining its structure and polish since the late 1980's. In a quickly transforming world, Zelnik & Company happily pivots in the direction of change; social media. Cory (@coryzelnik) along with his company account @zelnikco, have made great strides in entering and engaging in the social media world. Zelnik & Company understands that properly utilizing social media platforms not only boosts one's own brand but also increases the opportunities for their clients as well.Cory is a Graduate of University of Maryland and a member of ICSC. Cory is also the host of The Zelnik Exchange, a NYC-based podcast with a pulse on the nation's top retail trends. He resides in Manhattan with his wife Jessica, daughter Bailey and stepson Maxx. When Cory is not running his business, his passions include running the streets of NYC and raising money for ALS, The University of Maryland and the New York Knicks. If you enjoyed this episode, please subscribe to our newsletter and enjoy the next podcast delivered straight to your inbox. For show notes, past guests, and more CRE content, please check out Crexi's blog. Ready to find your next CRE property? Visit Crexi and immediately browse 500,000+ available commercial properties for sale and lease. Follow Crexi:https://www.crexi.com/​ https://www.crexi.com/instagram​ https://www.crexi.com/facebook​ https://www.crexi.com/twitter​ https://www.crexi.com/linkedin​ https://www.youtube.com/crexi

Welcome to the Best Of series on Partnering Leadership.While many of us take a bit of a breather in July and August, we're revisiting standout episodes—conversations that are worth hearing again, especially as leadership challenges shift and new moments call for fresh thinking.I've also pulled together 12 of the leadership books I recommend most often—each linked below to my conversation with the author.Whether it's your first listen or a return visit, the best conversations have a way of revealing something new when the moment calls for it. We'll be back in September with more great conversations and powerful ideas.Thanks for continuing to learn, grow, and lead in ways that make a real difference.—MahanTrust & Inspire – Stephen M. R. CoveyCEO Excellence – Carolyn Dewar, Scott Keller & Vik MalhotraSimple Truths of Leadership – Ken Blanchard & Randy ConleyLeading Change – John KotterHow to Lead – David RubensteinPrediction Machines – Ajay Agrawal, Avi Goldfarb & Joshua GansThe Performance Paradox – Eduardo BriceñoHow Minds Change – David McRaneyHuman + Machine – Paul Daugherty & H. James Wilson10 Stories Great Leaders Tell – Paul SmithTurn the Ship Around! – L. David MarquetMagic Words – Jonah Berger"I would rather read the best 100 books over and over again until I absorb them rather than read all the books."  Naval RavikantConnect with Mahan Tavakoli: Mahan Tavakoli Website Mahan Tavakoli on LinkedIn Partnering Leadership Website

Chris From Brooklyn is back at it again flying solo as his stalwart producer has abandoned him to wear a Dunkin Donuts shirt in a gonadola. Chris talks England changing the voting age to 16 years old, how China would do way better at being poor than we would, the State Department doing absolutely anything but release the files we all want to see and so much more!Record Date: 7/20/25WATCH CHRIS' NEW "NOT SPECIAL" HEREhttps://www.youtube.com/@HighSocietyRadioPodcastGet Tickets to The Armored League Show on 7/31. Use Promo Code GASDIGITAL for 50% off Tier 1 or 2 tickets or code GASDIGITAL20 for 20% off the VIP seats!https://www.eventbrite.com/e/the-armored-league-tickets-1435152231959?aff=oddtdtcreatorSUPPORT OUR SPONSORhttps://xbar.com/ - Get JACKED with an X Bar!FatDickHotChocolate.net - Get a fat dick by drinking chocolate!Knight Fights In Brooklyn On 7/31/25. Use Code GasDigital for 50% off standing room or first floor seats, GaSDigital to get 20% off all other tickets!Tickets: https://www.eventbrite.com/e/the-armored-league-tickets-1435152231959?aff=oddtdtcreatorEmail Your Ask The Goon Questions to: askthegoon@gmail.comFollow the host on socialChris From Brooklyn Twitter https://twitter.com/ChrisFromBklynHigh Society Radio Instagram https://www.instagram.com/highsocietyradioHigh Society Radio YouTube http://bit.ly/HSRYoutubeHigh Society Radio Twitter https://twitter.com/HSRadioshowWebsite https://gasdigital.comMike Harrington Twitter https://twitter.com/TheMHarringtonMike Harrington Instagram https://www.instagram.com/themharrington/Notes Of A Goon is a weekly podcast where Goon of note, Chris from BK sits down and yells about childhood trauma, how he'd fix the whole damn country, and all sorts of other bullshit. All while splitting a six pack with you the listener. Chris is joined by his stalwart producer and homeless weirdo Mike Harrington on this journey of self reflection and yelling. There's lots of yelling.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A hearing on President Trump's birthright citizenship order is underway, a group of young boaters saved by Marine Patrol in Manchester-by-the-Sea, and Dunkin Donuts return to Stow. Stay in "The Loop" with WBZ NewsRadio. 

The baton has dropped. The overture nears its end, but you still have time to catch the musical magic that is the 39th annual Music in the Mountains Festival through Aug. 3. By Deborah Uroda.Watch this story at www.durangolocal.news/newsstories/music-in-the-mountains-crescendos-toward-aug-3-finaleThis story is sponsored by Durango Motor Company and Dunkin Donuts.Support the show

The boys chow down on Dunkin. Fried is not starting in the All-Star game. Billy Joel bobblehead is given out tonight at Yankee Stadium.

Upping the cadence here as the backlog is growing again and I need to get things out whilst they're fresh. Today we've got BigGeo on the chopping block, a Canadian cloud based geospatial company. Brent Lane, CEO, was an inspiring speaker because (showing my bias here) he had another story about ringing the bell at the NYSE to tell us about. This is the second time we've had someone on that's done this, the first was Gillian Mollod regarding The Taskforce on Nature-related Financial Disclosures (TNFD). To be precise, in Brent's case it was the closing bell. So it's inspiring to be working through the roster of people in geospatial who've walked the hallowed halls of this institution. Who knew they existed!What is BigGeo? Datalab: A workspace to prepare, manage, and optimize data for analysis, visualization and delivery. Marketplace: A hub designed to showcase, explore, and seamlessly source a wide range of datasets. Datascape: A tool for geospatial visualization, data transformation, and interactive analysis. It is interesting to see Felt there, a prior guest on the show. We finished off with an idea on how to apply it all - a global parking lot dataset sold via their marketplace that can be used as the basis for predicting quarterly earnings for shops like Dunkin Donuts where car presence, detected via earth observation, provides insight on income.Thanks Brent for coming on and showing us another way to ring the bell!

On the 343rd episode of You Know I'm Right, Nick Durst and Joe Calabrese are joined by social media content creator and paralegal, Rob Peppaceno to discuss: - First app he checks in the morning - Growing up in Staten Island - Going to St. Francis College and studying Psychology - Working in retail - Becoming a paralegal  - Go to Dunkin order - Go to Dunkin Donuts location - Blowing up on social media and becoming a social media content creator - How did his boss and co-workers react to his videos? - His social media video being on Access Hollywood and Mario Lopez and Kit Hoover hating his coffee order - Coolest opportunities that have come his way from his new internet fame  - Thick or thin chicken cutlets? - Favorite reality shows - You Know I'm Right moment More information: https://linktr.ee/youknowimrightFollow our show on instagram - instagram.com/YKIRPodcast Like our show on facebook - https://www.facebook.com/YouKnowImRightPodcast Follow our show on twitter - twitter.com/YKIRPodcast Follow Nick on twitter - twitter.com/Nick_Durst Follow Joe on twitter - twitter.com/JCalabrese1 Learn more about your ad choices. Visit megaphone.fm/adchoices

Fully loaded hour 2 recapping yesterdays D&R takeover at Dunkin Donuts, Tom Thibodeau being let go, Knobservations and Did It Happen In Florida. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The hosts discuss a new tiki bar opening in OTR (Over-the-Rhine), with one host expressing skepticism about its longevity due to OTR's business closures and the seasonal nature of a tiki bar.⁣⁣The widespread presence of cicadas in the Loveland area is mentioned, with descriptions of their noise, falling into pools, and their mating purpose.⁣⁣McDonald's is bringing back the Snack Wrap on July 10th, after discontinuing it in 2020 due to it slowing down kitchen operations. Popeye's is also adding chicken snack wraps.⁣⁣The hosts debate classic rock power ballads, specifically disliking Guns N' Roses' "November Rain" due to its length and Axl Rose's performance, while praising Prince's talent.⁣⁣A prank call or wrong number audio clip is played, where one person repeatedly tries to talk about a truck while the other insists they have the wrong number and threatens prosecution.⁣⁣A creepy story from California is shared about a man who stalked a woman, slept outside her house, broke in, and bit and licked her toes while she was sleeping, leading to his arrest.⁣⁣The "Can I Sue" segment with Stuart W. Penrose covers: ⁣⁣Trevor Bauer's legal victory where his accuser, Lindsay Hill, was ordered to pay him over $300,000 for settlement violations and has been arrested and charged with assault and abuse.⁣⁣A caller's sister, who has Parkinson's and tardive dyskinesia, faced discrimination at a Dunkin Donuts in Virginia when staff locked doors and called the police, believing she was intoxicated. Legal advice is given to seek an attorney specializing in disability discrimination.⁣⁣A discussion about the ethics and challenges of criminal defense attorneys representing unsavory clients, such as the "foot fetish guy," murderers, or child predators, and how they must set personal feelings aside to do their job.⁣⁣

☕ Dunkin' Donuts: Handled Donuts, Munchkin Origins & Al Pacino's Dunkaccino ☕ Dunkin' may be a coffee giant now, but its journey started with donuts — one in particular with a literal handle. In this week's episode, I break down the entire rise of the chain formerly known as Dunkin' Donuts, from its humble beginnings in Quincy, Massachusetts, to becoming the fast-casual coffee behemoth we know today. Plus, I'm joined by writer and performer Amy Vorpahl to unravel some of the weirdest moments in Dunkin' history — including public domain mascots, airport nostalgia, and the most cursed commercial Al Pacino ever agreed to do. Is Dunkin' still the heart of New England? Or has it become just another burnt bean in the breakfast wars?

Adam talks about the ideas and the people currently plaguing the United States. Adam and Dr. Drew break down Trump's choices for positions of power in the cabinet with Adam perceiving Trump's action through the prism of a builder selecting sub-contractors…Adam then breaks down a clip from Mayor Brandon Johnson's recent speech and speaks about Chicago's population decline. Adam makes a rant for the ages talking about how stupid it would be if he were a Dodgers-centric Mayor. Adam and Dr. Drew wrap up the show talking about Bill Belichek and his much younger girlfriend and then dissect a Dunkin Donuts commercial. Enjoy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On May 15, Park Elementary students showcased projects celebrating Better World Week. As part of the EL Education (Expeditionary Learning) curriculum, a nonprofit that partners with K–12 public and charter schools to boost student achievement through a holistic approach, they engaged in service-based learning projects demonstrating how they contributed to making the world a better place. By Sadie Smith.  Watch this story at www.durangolocal.news/newsstories/park-elementary-students-work-toward-a-better-world  This story is sponsored by Dunkin Donuts and M&R Plumbing.  Support the show

Today on the Jimmy Barrett Show:Jet Blue and Dunkin Donuts collaboration

The Friday Five for May 16th, 2025: Dunkin' and Starbucks Summer 2025 Menus Viral Music Charts for Content Creation Potential Heart Benefit in Shingles Vaccine Possible Hints at ACA Subsidy Direction for 2026 AHIP 2026 Certification Dates   Dunkin' and Starbucks Summer 2025 Menus: “Dunkin' Summer Menu.” Dunkindonuts.Com, Dunkin', www.dunkindonuts.com/en/summer-menu. Accessed 13 May 2025. Fink, Bailey. “Starbucks Is Bringing Back Customers' ‘Favorite Drink Ever' This Summer.” Allrecipes.Com, Allrecipes, 17 Apr. 2025, www.allrecipes.com/starbucks-summer-menu-2025-11717043. Baker, Nicolette. “Starbucks' Summer Menu Just Dropped — Including a Brand-New Iced Beverage.” Foodandwine.Com, Food & Wine, 15 Apr. 2025, www.foodandwine.com/starbucks-summer-menu-2025-11715175.   Viral Music Charts for Content Creation: “100 Top Trending Songs on TikTok.” Tokchart.Com, Tokchart, tokchart.com/. Accessed 14 May 2025. Bowe, Tucker. “Apple Quietly Gave Your Iphone a Simple yet Fun New Feature.” Gearpatrol.Com, Gear Patrol, 12 May 2025, www.gearpatrol.com/tech/apple-music-shazam-viral-chart/.   “Shazam Viral Global Chart .” Shazam.Com, Shazam, www.shazam.com/charts/viral/world. Accessed 14 May 2025. “Spotify Viral 50 - Global.” Spotify.Com, Spotify, open.spotify.com/playlist/37i9dQZEVXbLiRSasKsNU9?si=4zvmJR7bQnajf6_StIGfuw. Accessed 14 May 2025. “Viral Chart on Apple Music.” Music.Apple.Com, Apple Music, music.apple.com/us/playlist/viral-chart/pl.b127c05305ad413fb742e8585599ec84. Accessed 14 May 2025.   Potential Heart Health Benefit in Shingles Vaccine: McLendon, Russell. “Shingles Vaccine Can Reduce Risk of Stroke And Heart Attack, Study Finds.” Sciencealert.Com, ScienceAlert, 12 May 2025, www.sciencealert.com/shingles-vaccine-can-reduce-risk-of-stroke-and-heart-attack-study-finds. Rudy, Melissa. “Shingles Vaccine Has Unexpected Effect on Heart Health.” Foxnews.Com, FOX News Network, 9 May 2025, www.foxnews.com/health/shingles-vaccine-has-unexpected-effect-heart-health. “Shingles Vaccine Lowers the Risk of Heart Disease for up to Eight Years.” Escardio.Org, European Society of Cardiology, 6 May 2025, www.escardio.org/The-ESC/Press-Office/Press-releases/shingles-vaccine-lowers-the-risk-of-heart-disease-for-up-to-eight-years. Griesser, Kameryn. “Shingles Vaccine Reduces Risk of Heart Disease by 23%, Study of One Million People Finds.” Cnn.Com, Cable News Network, 12 May 2025, www.cnn.com/2025/05/09/health/shingles-heart-disease-vaccine-shots-wellness.   Possible Hints at ACA Subsidy Direction for 2026: Tong, Noah. “CMS Hints at Possible Cost-Sharing Reduction Payments for Insurers, Impacting ACA Enrollment.” Fiercehealthcare.Com, Fierce Healthcare, 7 May 2025, www.fiercehealthcare.com/payers/cms-hints-possible-cost-sharing-reduction-payments-insurers-impacting-aca-enrollment. “Explaining Health Care Reform: Questions About Health Insurance Subsidies.” Kff.Org, KFF, 25 Oct. 2024, www.kff.org/affordable-care-act/issue-brief/explaining-health-care-reform-questions-about-health-insurance-subsidies/. “Offering of Off-Exchange-Only Plans without ‘CSR Loading.'” Cms.Gov, Centers for Medicare & Medicaid Services, 2 May 2025, www.cms.gov/files/document/offering-exchange-only-plans-without-csr-loading.pdf. “Plan Year 2026 Individual Market Rate Filing Instructions.” Cms.Gov, Centers for Medicare & Medicaid Services, 2 May 2025, www.cms.gov/files/document/py-26-individual-market-rate-filing-instructions.pdf.   AHIP 2026 Certification Dates: “AHIP Medicare + Fraud, Waste, and Abuse Online Course.” Ahipmedicaretraining.Com, AHIP, www.ahipmedicaretraining.com/page/login. Accessed 13 May 2025.   Resources:   Follow Us on Social! Ritter on Facebook, https://www.facebook.com/RitterIM Instagram, https://www.instagram.com/ritter.insurance.marketing/ LinkedIn, https://www.linkedin.com/company/ritter-insurance-marketing TikTok, https://www.tiktok.com/@ritterim X, https://x.com/RitterIM and YouTube, https://www.youtube.com/user/RitterInsurance     Sarah on LinkedIn, https://www.linkedin.com/in/sjrueppel/ Instagram, https://www.instagram.com/thesarahjrueppel/ and Threads, https://www.threads.net/@thesarahjrueppel  Tina on LinkedIn, https://www.linkedin.com/in/tina-lamoreux-6384b7199/   Not affiliated with or endorsed by Medicare or any government agency. Contact the Agent Survival Guide Podcast! Email us ASGPodcast@Ritterim.com or call 1-717-562-7211 and leave a voicemail.

In this episode, Neel sits down with Jay Shah, a former Dunkin Donuts franchisee who transitioned into the childcare industry by founding Marigold Academy. Jay shares his journey from the corporate grind to purpose-driven entrepreneurship, emphasizing the importance of early childhood education. He discusses the business model of Marigold Academy, the balance between passion and profitability, and the significance of building a supportive culture for teachers. Jay also highlights the ideal franchisee profile and the future growth plans for Marigold Academy.TakeawaysJay transitioned from Dunkin Donuts to childcare inspired by his daughters.Childcare is a high-demand industry with strong unit economics.Passion should be balanced with profitability in business.Surrounding yourself with mentors is crucial for success.Creating a positive culture helps retain quality teachers.Marigold Academy focuses on advanced curriculum for early education.Childcare can provide predictable recurring revenue.The ideal franchisee often comes from a corporate background.Operational complexity can impact business satisfaction.Jay emphasizes the importance of giving back to aspiring entrepreneurs.Thanks for tuning in! If you enjoyed this episode, don't forget to like it, leave a comment and subscribe to our podcast for more amazing content. Want to stay connected? Follow me on social media for updates and behind-the-scenes insights: ➙ Visit ⁠⁠www.maidthisfranchise.com⁠⁠ ➙ Instagram: ⁠⁠@neelbparekh ⁠⁠➙ X (Twitter): ⁠⁠@neelbparekh ➙ YouTube Channel: ⁠⁠⁠⁠@neelbparekh Find out more about Jay and Marigold Academy: ➙ Website: https://marigoldacademy.com/➙ LinkedIn: https://www.linkedin.com/company/marigold-academy➙ Facebook: https://www.facebook.com/marigoldacademyfranchise

TBOY Live Show Tickets to Chicago on sale NOW: https://www.axs.com/events/949346/the-best-one-yet-podcast-ticketsStocks surged 3% on a Mega Monday of Trump news… Airplanes, tariff pauses, prescriptions, & parties.Vineyard Vines passed $500M in revenue… because “men stick to the fit, women chase the hit.”Dunkin Donuts got a JetBlue Airplane… it's a flying billboard from Boston's hometown heros.Plus, is the next surprise Recession Indicator actually… Katy Perry?$JBLU $SPY $RLAbout Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, TBOY Lite is hosted by Jack Crivici-Kramer & Nick Martell.GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts NEWSLETTER:https://tboypod.com/newsletter SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Anything else: https://tboypod.com/ Our 2nd show… The Best Idea Yet: Wondery.fm/TheBestIdeaYetLinksEpisodes drop weekly.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's episode pivots into real estate investing. Joining Dan is two experts of hospitality financing and investments, Nate Edgerly and Tom Donaldson, the CEO and Chairman of Enzo Group Inc. The discussion goes into the motivations behind investing in hospitality, the critical role of strong management teams, and the unique challenges and opportunities in scaling restaurant businesses. They explore the financial metrics used to evaluate investments, the impact of macroeconomic factors on the industry, and the potential for growth in fast-casual dining. This conversation provides valuable insights for investors, restaurateurs, and industry professionals looking to understand the complexities of hospitality investments.Takeaways: When considering an investment or running a restaurant, focus on delivering a strong perceived value to customers. Make sure the food quality, service, and overall experience justify the price they pay.Before expanding, ensure you have replicable systems and processes in place. Detailed documentation and standard operating procedures can help new locations maintain consistency and operational efficiency.Keep an eye on essential financial metrics. Aim for high unit volumes and substantial store-level EBITDA margins, while managing build-out costs effectively.Recognize the critical role of a general manager in each unit. Investing in their development can create a significant positive impact on operational performance. Make the GM role a career-worthy position.Weigh the risks and benefits of lease commitments. Striking the right balance between prime locations and manageable lease liability can be crucial for long-term sustainability.Stay informed about macroeconomic trends and consumer behavior, as these can significantly impact the restaurant industry. Adjust strategies accordingly to maintain a competitive edge.Quote of the Show:“What I love most about hospitality is the human connection.” - Nate EdgerlyLinks:LinkedIn: https://www.linkedin.com/in/tom-donaldson-8468a54/ LinkedIn: https://www.linkedin.com/in/nathan-edgerly-00084b3/ Website: https://enzogroup.com/ Shout Outs:15:53 - Outback Steakhouse https://www.outback.com/ 17:10 - Taco Bamba https://www.tacobamba.com/ 29:25 - Bojangles https://www.bojangles.com/ 43:24 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 46:03 - Carbone https://carboneofficial.com/ 47:01 - Sweetgreen https://www.sweetgreen.com/ 47:35 - Chopt Creative Salad https://www.choptsalad.com/ 48:11 - Chipotle https://www.chipotle.com/ 48:13 - Panera https://www.panerabread.com/en-us/home.html 50:15 - Investors Business Daily https://www.investors.com/ 50:17 - Wall Street Journal https://www.wsj.com/ 50:32 - Tiffany's https://www.tiffany.com/ 50:49 - Kohl's https://www.kohls.com/ 50:52 - Walmart https://www.walmart.com/ 51:01 - Apple https://www.apple.com/ 51:50 - Pret a Manger https://www.pret.com/en-US 55:07 - AOL https://www.aol.com/ 57:29 - Chick-fil-A https://www.chick-fil-a.com/ 58:09 - Subway https://www.subway.com/en-us/ 58:10 - Dunkin Donuts https://www.dunkindonuts.com/en 59:03 - McDonald's https://www.mcdonalds.com/us/en-us.html 59:04 - Wendy's https://www.wendys.com/ 

She’s beauty and she’s Grace. She’s Ms. United States. Grace O’Malley joins our stew this week and my god, this woman is the real deal. The gals talk about Lorde Vs. Brat Summers, sploshing, hot fairies, how Ben Affleck can do no wrong in Grace’s eyes, Korean bubble gut, friendship, fame & much More. Grace rules and not just because she brought our crew a dozen Dunkin Donuts before recording just because. Watch her, Listen to her, KNOW HER. It's a Grace O'Malley Summer after all. Thank You to Our Sponsor(s): hers - Start your initial free online visit today at forhers.com slash TRASHTUESDAY 00:00 Fairy F*cking & Porn LOL 06:15 Grace Works w/ Her Younger Sister 15:40 Lorde’s New Album Cover 21:30 Grace’s Daddy Issues 25:30 Boy Moms and Religion 30:05 Ben Affleck is Daddy 43:00 Cake Sitting Fetish or Sploshing

A fan of Beyoncé is demanding a refund for her concert. It's been reported that Jordon Hudson forced herself into that Super Bowl commercial for Dunkin Donuts with Bill Belichick. The Met Gala takes place tonight!See omnystudio.com/listener for privacy information.

We discuss death and somehow end up on the subject of auto-erotic asphyxiation and the public’s need to know the gruesome details. Tony recalls a Robin Williams movie about this very subject. We come across a new suicide hotline number that appears on a sign posted in a Dunkin Donuts […]

Our final dive into Massachusetts! The home of Dunkin Donuts and the Salem Witch Trials. Which one is worse? I kid! Love ya Mass.Send us a textSupport the show

In this episode, Judge Gunn discusses the case of Steven and Lori Palladino with Mark DeGiacomo, who served as the Chapter 7 trustee in their case. Mr. DeGiacomo was tasked with administering the fallout resulting from the debtors' Ponzi scheme run through an entity called Viking Financial Group, Inc. Mr. Palladino used Viking to promise “investors” a guaranteed 12% return on their investments, initially meeting with family and friends at Dunkin Donuts or at his kitchen table, and paying out their “dividends” in cash-stuffed envelopes. Mr. Palladino was ultimately convicted of numerous crimes and sentenced to more than 10 years in prison after it was revealed that he had bilked his victims out of more than $10 million. Mr. DeGiacomo winded up conducting at least two dozen Rule 2004 examinations as part of his investigation into the assets and financial affairs of the debtors and used this information to prosecute numerous avoidance actions and liquidate assets of the debtors to repay their creditors and victims. Mr. DeGiacomo recovered numerous lavish gifts Mr. Palladino had given to his wife as well as to his 20-year-old girlfriend, including jewelry, designer handbags, shoes, and dresses which the trustee sold at auction for the benefit of creditors. He also prosecuted an adversary proceeding against Sacred Heart University to recover nearly $65,000 in tuition Mr. Palladino had paid on his adult daughter's behalf, resulting in a decision by the U.S. Court of Appeals for the First Circuit that Mr. Palladino had not received “reasonably equivalent value” in exchange for the tuition payments, because emotional, intangible, or non-economic benefits did not satisfy the standard, and thus the university was required to return the funds to the estate for the benefit of creditors. Mr. DeGiacomo ultimately recovered approximately $2.5 million for distribution to the estate. Mr. Palladino ultimately died in state prison in 2020 before he ever began to serve his 2-year federal prison term for criminal contempt due to his failure to obey orders imposed in a civil action brought against him by the SEC related to the Ponzi scheme.

It's bracket season once again and this year we present to you a very special #MarchMACness​! We've created a bracket of 64 food mascots for you to choose from and decide the best of all-time!Who go snubbed? What mascot is too high? Do you got what it takes to win this year's MARCH MACNESS?!Join the conversation on social media: @MACandGUpodcast

Today we are celebrating Hank's 98th Birthday on Wisdom Wednesdays at Dunkin Donuts! What do you want to ask Hank?

Today is another episode that is tracking the initiatives coming from the White House. There is a lot to report on. In fact way more than we can cover in a single episode. Even the mainstream  media is struggling to keep up and quite frankly, the reports I'm reading in the media are extremely superficial. On today's show we are looking at the end of an investment vehicle that brought about $9B in new investment funds annually to many real estate investors. I'm talking about the EB-5 investor visa. This program has been plagued with problems over the past few years. The idea behind the EB5 program is that an investment in an EB5 fund that generates 10 jobs for every $900,000 in investment would fast track an individual and their family to landed immigrant status in the US in six months or less. However, during the pandemic, the backlog of EB5 applications grew to such a degree that the wait times were similar to other visa programs. The is an annual quota of 10,000 visas under the EB5 program. Since each investment requires spending a minimum of $900,000 and in some areas $1.8M and the guarantee that the investment creates a minimum of 10 jobs which must be audited at the 2 year mark and the 5 year mark in the investment. These EB-5 investments were not particularly useful for real estate development projects because they didn't drive enough employment at the 2 year and 5 year audit points in the program. Where these programs did see fairly strong adoption was for investments in thing like hotels that hire a lot of staff. Now you can wonder about the quality of jobs created by a hotel. But a hotel does create jobs. We also saw a lot of EB-5 funds going into gas stations that also have a McDonalds counter, or a Dunkin Donuts counter. A single gas station with a fast food counter could employ easily between 15-20 people. The metric for the ROI on the visa was job creation. Now the White House is talking about ending the EB5 program. What replaces it will go directly into government coffers. -------------**Real Estate Espresso Podcast:** Spotify: [The Real Estate Espresso Podcast](https://open.spotify.com/show/3GvtwRmTq4r3es8cbw8jW0?si=c75ea506a6694ef1)   iTunes: [The Real Estate Espresso Podcast](https://podcasts.apple.com/ca/podcast/the-real-estate-espresso-podcast/id1340482613)   Website: [www.victorjm.com](http://www.victorjm.com)   LinkedIn: [Victor Menasce](http://www.linkedin.com/in/vmenasce)   YouTube: [The Real Estate Espresso Podcast](http://www.youtube.com/@victorjmenasce6734)   Facebook: [www.facebook.com/realestateespresso](http://www.facebook.com/realestateespresso)   Email: [podcast@victorjm.com](mailto:podcast@victorjm.com)  **Y Street Capital:** Website: [www.ystreetcapital.com](http://www.ystreetcapital.com)   Facebook: [www.facebook.com/YStreetCapital](https://www.facebook.com/YStreetCapital)   Instagram: [@ystreetcapital](http://www.instagram.com/ystreetcapital)  

It's Dunkin Donuts vs Tim Horton's.

This is a free preview of a paid episode. To hear more, visit cocomocoe.substack.comCommenting is only available on Substack! When I began seeing the push back against Poppi on social media, I was confused. It seems that people were upset with them for sending out vending machines to influencers ahead of the 2025 Super Bowl.I agree with the critique that they could have been more inclusive in their selection of influencers. Inclusion from brands is a topic I have talked about on my podcast before.But what I don't agree with is the anger over them seeming “out-of-touch”.Why is it “out-of-touch” for Poppi to send out temporary vending machines to influencers but not “out-of-touch” for Dunkin Donuts to pay Ben Affleck $10-million dollars for 30-seconds?My theory: the internet hates female-founded brands that market to a primarily female demographic. This is compounded by the fact that the influencer space is dominated by women. Poppi is a brand with a front-facing, female founder. Her name is Allison Ellsworth. Even though it was co-founded with her partner, Stephen, she is the one who often appears on camera and was even the face of their video response on TikTok as the controversy kicked up.Olipop, Poppi's biggest founder, began leaving comments in TikTok videos claiming the vending machines were $25,000. Something that was debunked by AdWeek and something Ellsworth disputes, as well. But because Olipop is founded by two men, no one is calling them “catty”, “jealous” or “b****y” for spreading rumors about a competitor in TikTok comments. If a female-founded brand did that, there would be hell to pay.As always, there is no right or wrong answer here. Keep it respectful in the discussions on Substack, as you always do.And thank you for being a coconut! ❤️

BEST OF HMS PODCASTS - MONDAY - January 20, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

BEST OF HMS PODCASTS - MONDAY - January 20, 2025 Learn more about your ad choices. Visit podcastchoices.com/adchoices

On another Splendiferous episode of No Need for Apologies Podcast, from the “Panties in the Mouth” podcast, LeMaire Lee joins the turtle lair! We talk what weekends are really like in Austin, Derek saw Rihanna at The Comedy Cellar while Chappelle runs the city for SNL. Then we watch wild club videos, talk TikTok's ban in the US, and we give an update on the astronauts stuck in space! Last we ask the hardest question of them all: who's worse, Rose from Titanic OR does Jenny from Forrest Gump still take the cake? Tune in for non-stop laughs and unfiltered conversation from your best-good friends, Derek Gaines & Dave Temple!NO NEED FOR APOLOGIES TOUR DATES https://www.linktr.ee/nnfaNNFA MERCH https://nnfa.creator-spring.com/ LIKE, SHARE & SUBSCRIBE to NNFA https://www.youtube.com/channel/UCLAUp-4rTF4q4XLujbJ51YQ BONUS EPS https://www.patreon.com/ImDaveTemple?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_fan&utm_content=join_link -----------------Follow Derek GainesIG https://www.instagram.com/thegreatboy/ Follow Dave TempleIG https://www.instagram.com/imdavetemple/ YouTube https://www.youtube.com/@DAT46Follow No Need for ApologiesInstagram https://www.instagram.com/nnfapodcast/ TikTok https://www.tiktok.com/@noneedforapologies Facebook https://www.facebook.com/noneedforapologies/Produced by Teona Sasha https://studio.youtube.com/channel/UCpLHZlQZvisMMdWk_P7Rw0w IG https://www.instagram.com/teonasasha/ -----------------To advertise your product on our podcasts please email jimmy@gasdigitalmarketing.com with a brief description about your product and any shows you may be interested in advertising on.SEND US MAIL:GaS Digital StudiosAttn: NNFA151 1st Ave # 311New York, NY 10003"No Need for Apologies" - NEW Episodes every Sunday at 7PM/ET on YouTube-----------------See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shane and the Howler discuss buying Greenland, the fires in California, and monkeys in India.The Midweek Howl Disclaimer: The Skeptic of the From The Shadows Podcast crew, aka the Ozark Howler, joins Shane each week, to share a story or two and discuss current events. Just a little midweek humor to brighten your day. We like to call this segment “The Midweek Howl.” Enjoy!From The Shadows Podcast is a program where we seriously discuss the supernatural, the paranormal, cryptozoology as well as ufology. Anything that cannot be rationally explained has a platform for discussion here on the From The Shadows Podcast.https://www.fromtheshadowspodcast.comhttps://www.facebook.com/fromtheshadowspodcasthttps://www.instagram.com/shanegroveauthorhttps://www.instagram.com/fromtheshadowspodcast#Greenland #LosAngeles #California #lafires #DunkinDonuts #India #Monkeys

In this edition of Male PaTrend Baldness, Jack and special guest co-host Blake Wexler discuss the L.A. wildfires, Loser Of The Week: Marjorie Taylor Greene, Dunkin Donuts running out of donuts, Robbie Williams' "Better Man" doc flopping hard at the box office and much more! DONATE: Support the Kaller/Gray Family's RecoverySee omnystudio.com/listener for privacy information.

Dunkin Donuts has a doughnut shortage. Blind man accidentally shot his amputee friend while trying to evict his roommate. Woman suffers horrific injuries after sex toy is dragged up through her body during MRI. //SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones

Ally Sentnor grew up playing multiple sports, but soccer held a special place because on Saturday morning, soccer was always followed by Dunkin Donuts! By age 11, she committed to the sport itself and looked for every opportunity to improve. When it came time to choose a college program, she picked UNC not necessarily because it was the best soccer program and would make her the best player but because UNC would make her the best person given the focus on core values and building a culture of excellence through discomfort and chosen adversity. Ironically, sustaining a serious injury and navigating the psychological challenges she didn't expect allowed her the opportunity to grow even more. By meeting with a sports psychologist and learning to better communicate her feelings, she gained a deeper appreciation for the concept of resilience, which was the core value she initially identified with. Her successes include 2019 Sports Illustrated Sports Kid of the year, , NCAA All-American, FIFA World Cup Bronze Medalist,  US National team member since age 14 and 2024 First Overall pick NWSL draft. Through it all, she understands that being true to your values is the secret to increase motivation, satisfaction, happiness and ultimately success. @allysentnor

This 2024 Halloween Food Court Live Stream is one of my favorite live streams of the year! I've covered a lot of criminal cases this year so going over food litigations that are less heavy is welcomed.We also have a long discussion over Dunkin Donuts' hilarious marketing strategies and you'll never guess the brand accounts that partake in the shenanigans. RESOURCESFood Court Playlist - https://www.youtube.com/playlist?list=PLsbUyvZas7gKZ4dv4LpAmHKT-czjE9Dl9This podcast uses the following third-party services for analysis: Spotify Ad Analytics - https://www.spotify.com/us/legal/ad-analytics-privacy-policy/Podscribe - https://podscribe.com/privacy

In Episode 374 Jeff Belanger and Ray Auger sit down to a weird Thanksgiving feast New England style! We celebrate some of the food and beverage products that are synonymous with the northeastern United States. We're grateful to spend time with you each week -- think of this as our own Friendsgiving.  See more here: https://ournewenglandlegends.com/podcast-374-a-weird-new-england-thanksgiving-feast/    Listen ad-free plus get early access and bonus episodes at: https://www.patreon.com/NewEnglandLegends    See Jeff Belanger's The Fright Before Christmas LIVE and In-Person: Dec. 7, 2024 - 7PM - The Singh Performance Center, 60 Douglas Rd, Whitinsville, Massachusetts Tel: (508) 234-6232 Tickets: https://www.eventbrite.com/e/the-fright-before-christmas-with-jeff-belanger-at-the-singh-performance-center-tickets-950993405877   Dec. 12, 2024 - 6:30PM -  Cobblestone Arts Center, 1622 Route 332 Farmington, New York Tel: (585) 398-0220 Tickets: https://buy.stripe.com/bIYaHP8lFdKn5So4gN  Dec. 22, 2024 - 7:30PM - Shea Theater Arts Center, 71 Avenue A, Turners Falls, Massachusetts Tel: 413-648-SHEA Tickets: https://www.showclix.com/event/the-fright-before-christmas-shea      

Things are getting worse. The left want us gone. Last week Google and YouTube took swings at us. Yesterday, Rumble CEO Chris Pavlovski brought major attention to groups like GARM and World Federation of Advertisers for having created monopolies over major ad budgets after global beverage alcohol distributor Diageo, who are unsurprisingly one of the most woke companies we've ever seen, and doughnut staple Dunkin Donuts refused to advertise on a platform with shows like Louder with Crowder, Elon and X have filed suit against the ad mafia, Vice President JD Vance touched down at the Eau Claire, Wisconsin airport yesterday at the exact same time as Kamala Harris and had some words for the press, another Tim Walz video has surfaced wherein he rips free speech, racial tensions in England continue to flare up as police go door to door arresting those who dare espouse anti-immigration sentiments for speech crimes, and so much more!GUEST: Nick Di PaoloJoin Mug Club TODAY to get $24 off with promo code: FYOUTUBE https://mugclub.rumble.com/support/promo/FYOUTUBESOURCES: https://www.louderwithcrowder.com/garm-donuts-monopoliesJoin MugClub to watch this show every day! http://louderwithcrowder.com/mugclubNEW MERCH! https://crowdershop.com/Subscribe to my podcast: https://rss.com/podcasts/louder-with-crowder/FOLLOW ME: Website: https://louderwithcrowder.com Twitter: https://twitter.com/scrowder Instagram: http://www.instagram.com/louderwithcrowder Facebook: https://www.facebook.com/stevencrowderofficialMusic by @Pogo