Podcasts about eats

→ ENERGYbits: Use code DRG for 20% off your order.  https://energybits.com/discount/DRG?rfsn=7969418.1fab15&utm_source=refersion&utm_medium=affiliate&utm_campaign=7969418.1fab15 Episode Description There is a food that has been on Earth for 4 billion years, is backed by over 100,000 scientific studies, is used by NASA, endorsed by the United Nations, and fuels Olympic and NFL athletes. And almost nobody is talking about it. Catharine Arnston is the founder of Energy Bits, a PhD holder, and the world's leading voice on spirulina and chlorella — the two algae she calls your nutritional and health insurance. She found this world trying to help her sister recover from breast cancer, spent 17 years going deeper into science than anyone else has, and is now nearly 70 years old with more energy, clarity, and vitality than most people half her age. The proof is in everything she says. In this episode, you'll discover:  • Why spirulina's amino acid profile is almost identical to mother's breast milk — and how it protects the mitochondria, clears brain fog, and rebuilds energy at a cellular level without stimulants or crashes  • What chlorella actually does inside the body: pulling out heavy metals, toxins, and excess iron while triggering serotonin production, improving mood, and getting your gut moving  • Why most algae on the market has had its most critical nutrients deactivated — and what to look for to make sure you're getting the real thing Aging is natural. Declining is not. Find Catharine:  Website: https://energybits.com Personal Website: https://catharinearnston.com/Instagram: https://www.instagram.com/energybits  Personal Instagram: https://www.instagram.com/catharinearnston Timestamps: 0:00 - Intro 2:07 - Meet Catherine Arnson: Nearly 70, More Energy Than Most 30-Year-Olds 3:50 - Rapid Fire: Exhaustion, Coffee Dependency & Why Algae Is a Food Not a Supplement 7:12 - Catherine's Origin Story: How a Sister's Breast Cancer Led to 100,000 Studies 10:18 - Why the Science on Spirulina and Chlorella Has Been Sitting in a Vault for Decades 12:40 - The Blue Pigment in Spirulina That Has Been Shown to Kill Cancer Cells 15:20 - Real Results: The 85-Year-Old Who Cleaned Her Garage After Starting Algae 18:00 - Why Women Over 40 Feel Like They Fell Off a Cliff (And What's Actually Happening) 22:10 - Chlorella's Highest Tryptophan Content in the World and What It Does for Mood 25:30 - Why Not All Algae Is Created Equal (And Why Most Brands Are Destroying the Nutrients) 29:45 - Spirulina vs. Chlorella: What Each One Does and Why You Need Both 34:00 - Spirulina Is the Second Most Nutritionally Complete Food After Breast Milk 37:10 - Skin, Hair, Nails & Brain Fog: What Spirulina Does Specifically for Women 42:00 - The Golf Umbrella Analogy: How SOD Protects Your Mitochondria 45:30 - Telomeres, Fertility & Heart Health: More of What These Algae Protect 50:15 - Why Men Die Earlier (The Iron Oxidation Connection) 54:20 - How to Take It, How Much, and When You'll Start Feeling a Difference 58:00 - Working With NHL, NFL & Olympic Athletes for Over a Decade 1:02:00 - Where to Find Energy Bits and What Sets Theirs Apart Learn more about your ad choices. Visit megaphone.fm/adchoices

Henry Lake is in for Jason. He's joined by Gerald Klass, the owner of Soul Bowl & Klassics, as he gets ready to take part in next weekend's Taste of Minnesota!

In a shocking turn of events, a forensic scientist in Colorado has been caught red-handed in a web of deceit that has left many wondering how she managed to get away with it for so long. Mandy dives into the details of the case and shares her thoughts on the consequences of the actions of the scientist who abused her position.See omnystudio.com/listener for privacy information.

Upgrade to the Ad Free Premium Podcast Experience - https://rachelhollis.supercast.com Get your copy of Rachel's Book Here: Audible, Amazon, Barnes & Noble, Books-A-Millon, Bookshop.org, or wherever books are sold! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices In this edition of Ask Rach, Rachel answers listener questions about comparing yourself to friends who seem to have more support, maintaining routines while traveling, and preparing for long-term health as a young woman. She encourages listeners to acknowledge difficult emotions without shame, focus on building skills and opportunities rather than comparing circumstances, and make space for the habits and products that help them feel their best. Rachel also shares advice on understanding your menstrual cycle, being mindful of hormonal health, and taking a proactive approach to wellness as you age. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Your child does not need sports drinks, protein powders or pre-workout anything. They need real food, good timing and a mom who knows the difference. Registered dietitian Angie Asche breaks it all down simply and practically. In this episode, Steph and sports dietitian Angie Asche, cover youth athlete nutrition from the ground up. You will learn what recreational and competitive kids actually need to perform and recover, how to time meals around practices and tournament days, what to do when your child is hungry 20 minutes before bed after a late game and why most popular sports products marketed to kids are not what they are cracked up to be. Whether your child plays one sport or five, this conversation will change how you think about feeding them. Topics Covered In This Episode: Does sports nutrition matter for recreational young athletes? Whole food habits to build from an early age How to fuel kids when practice falls at dinner time Pre-tournament meal timing and what to eat between games Post-game snacks: what actually supports recovery vs. what does not Bedtime hunger after late practices: what to do Sports nutrition myths parents believe (Prime, protein powders, weight gainers) Electrolytes: when kids actually need them and how to make your own Supplements for teen athletes: what is worth it and what is not Body image, under-fueling in girl athletes, and how to talk to your kids about food Show Notes: Learn more about Eleat Nutrition Follow @eleatnutrition on Instagram Purchase Fuel Your Body: How to Cook and Eat for Peak Performance  Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to explore Steph Greunke, RD's Mindset and Metabolism Substack, nuanced discussions on fat loss and behavior change for women. Watch this episode on our Youtube channel @medschoolformoms Listen to today's episode on our website I realized early on that my dream career was to become a sports dietitian. Growing up a competitive dancer and swimmer, I was always intrigued by the impact eating certain foods before a competition or meet had on my performance. I had a love for science and how nutrition could have either the most beneficial or detrimental impact on both athletic performance and overall health. My professional experience began after receiving Bachelor of Science degrees in both Dietetics and Exercise Science at the University of Nebraska-Lincoln. I went on to complete my dietetic internship at Saint Louis University to earn my title as a Registered Dietitian and a Master of Science Degree in Nutrition & Physical Performance. Since founding Eleat Sports Nutrition® in June 2014, I have worked with hundreds of high school, college, and professional athletes nationwide in MLB, NFL, and NHL. I published Fuel Your Body: How to Cook and Eat for Peak Performance in 2021, and work as a media spokesperson for several brands across the health and wellness industry. Whether assisting an adult with weight management or educating an athlete on what to eat to improve their performance, I have a passion for helping others achieve their goals and teaching them how to make healthy eating a part of their daily lifestyle. This Episode's Sponsors  Discover for yourself why Needed is trusted by 15,000+ women's health practitioners, including Dr. Elana and Steph. Needed supports optimal health and nourishment throughout the Motherspan--from preconception through perimenopause. Enjoy their range of practitioner-formulated, third-party tested supplements and get 20% off with code DOCTORMOM. Visit thisisneeded.com Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $50 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

On today's DeRusha Eats Jason talks with Christine Lantinen from Maud Borup about buying and running a classic candy brand!

Tuesday 4pm Hour: as weather rolls through the Metro, Jason explains why he'd rather drive in the snow than in the rain. Do you agree? Then - are you taking advantage of Amazon Prime Day given the economy? And finally on DeRusha Eats, he talks with Christine Lantinen from Maud Borup about owning and running an iconic candy brand

This week on the Crop Doctors' Podcast, Stafford Shurden of Drew, Mississippi, visited Stoneville to talk about his popular Gas Station Tailgate Review series. Stafford shares how he got started reviewing gas station food, what separates a great stop from an average one, and some of the regional favorites he's discovered along the way. Stafford also discusses his travels across Mississippi and beyond in search of memorable gas station meals, highlighting some of the unique places and flavors he's encountered on the road. Listeners can follow Stafford's Gas Station Tailgate Review content on all social media platforms and check out his other content at stafforshurden.com. https://extension.msstate.edu/shows/mississippi-crop-situation   

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In episode 175 of "G'DAY FROM THE USA," host Lady Amanda and co-host Mumma discuss the experiences of an Australian living and working in the USA. We chat about great places to eat!An Australian living life and working in the USA. Reach out to us on -Facebook: https://www.facebook.com/GDAYfromtheUSAYouTube: https://www.youtube.com/@GDAYfromtheUSAhttps://www.tiktok.com/@gdayfromtheusaVoicemail: https://www.speakpipe.com/GDAYfromtheUSABuy us a coffee: https://www.buymeacoffee.com/gdayusa

Here's a bonus episode where I explain how you can become more intuitive and spontaneous with exception eats/drinks and how you know the difference between what feels empowered versus disempowered. I also share a new visual/analogy to help you stop overeating at mealtimes. I find it super helpful! Enjoy! Work with me in September: lovehowyoueat.com

Hello, ya little onion rings! On episode 184 of HINKY, we spend probably too much time looking at all the food we can buy from people on Facebook Marketplace, oh, and we tried some new restaurants too. We find out the results of a large study of the fast food restaurants most people are likely to drive through on a trip (the answer will shock you)! We try some amazing snacks for Everybody Tries, and Sara tells us the history of the sauce that no one can pronounce for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out! Hungry in Kentucky: New episodes every other Wednesday   Twitter and IG @hungryinky   Bluegrass Bourbon and Eats:   Facebook and IG @bluegrassbourbonandeats   Twitter @bbandeats   Girls Beer Sports: New episodes every Tuesday   Facebook and IG @girlsbeersports   Twitter @grlsbeersports   Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

The Well Seasoned Librarian Season 17 Episode 7Guest: Adam KinglBio: EXECUTIVE EATS: The Cookbook for a Better Working Life (out 6/16/26) by Adam Kingl and Jakub Radzikowski. Are you looking for greater focus in your work and life? Do you find your mind wandering while trying to concentrate on daily tasks – whether at the office or at home? From sustained energy to improved focus and mood, each chapter in EXECUTIVE EATS pairs the latest nutritional research with practical culinary applications, offering readers scientifically backed recipes designed to address the challenges they face in their day-to-day lives.Whether you need a morning boost, an afternoon pick-me-up or a calming meal after a stressful day, you will have a deeper understanding of why certain foods can enhance your mental and physical states. This is more than just a collection of recipes; it's a tool to help you make mindful, informed decisions about your diet. Blending culinary expertise with scientific rigor, EXECUTIVE EATS equips you with the knowledge and recipes to nourish both your body and mind.About the authorWith a career spanning an impressive range of industries including entertainment, consulting, and education, Adam Kingl has spent decades working in innovation, strategy, culture and leadership. Adam is a highly respected expert on generational paradigms in the workplace, creativity, strategic and management innovation, the future of work, leadership and culture, and fulfilling organisational and personal purpose.Adam is Adjunct Faculty at the UCL School of Management and Ashridge – Hult International Business School. He also teaches at the Moller Institute-Churchill College-University of Cambridge, Hanken-Stockholm School of Economics, and Imperial College Business School. Previously, he was the Regional Managing Director for Duke Corporate Education, Duke University, leading the organisation's business in Europe, and advising clients on issues of adaptability, performance, creativity, and purpose. Before Duke, he was the Executive Director of Thought Leadership and Learning Solutions for London Business School. He also was an associate at Saatchi & Saatchi and the Management Lab. Furthermore, Adam served on the steering committee for the European Foundation for Management Development (EFMD), providing accreditation and creating standards for corporate universities and learning functions as a member of the CLIP (Corporate Learning Improvement Process) steering committee.Adam is passionate about leadership for what's next and has authored a book on this topic, Next Generation Leadership (HarperCollins, February 2020). His second book, Sparking Success (Kogan Page, April 2023) explores what business can learn from the arts to improve its creative capacity and capability. A regular keynote speaker and conference facilitator, he speaks with warmth and compassion, encouraging organisations to have different and better conversations, creating a simple and approachable path to transforming business success. He is also comfortable and experienced delivering all his topics virtually and as webinars.Adam contributes as a writer and expert interviewee to: The Financial Times, Sunday Times, Forbes, Fortune, The Guardian and Fast Company, among many others.Adam holds degrees from London Business School, UCLA, and Yale. He was raised in Silicon Valley, California and now lives in Surrey, UK. He is a dual British-American citizen.www.adamkingl.comExecutive Eats: https://www.amazon.com/Executive-Eats-cookbook-better-working/dp/1788609387

Join us on Living by Disney for a delicious deep dive into Disney Parks food nostalgia and current favorites with Carly Caramanna!In this episode, we sit down with veteran theme park journalist, food writer, passionate Disney enthusiast, and good friend of the show Carly Caramanna. As co-author (with Julie Tremaine) of the highly anticipated The Unofficial Disney Parks Retro Cookbook — releasing October 13, 2026 — Carly shares the stories behind 60+ nostalgic recipes inspired by legendary Disney dining spots. From opening-day classics and beloved '90s gems to more recent favorites we miss too much, this book brings the magic (and the flavors) of Disney Parks history straight to your kitchen.We explore what inspired the book, some of the most fascinating untold stories behind the dishes, and practical tips for home cooks. Then, we shift to the parks themselves as Carly — a true Disney foodie expert — shares her go-to recommendations for the best eats at Walt Disney World right now, including quick-service favorites, table-service standouts, hidden gems, and must-try treats.Whether you're a longtime Disney fan craving retro flavors, planning your next trip, or just love great theme park food, this episode is packed with inspiration, laughs, and practical advice.

Tired of salads that leave you hungry an hour later? This episode reveals how to build a healthy salad that functions as a full meal, using a balance of protein, fiber, and quality fat, along with restaurant-inspired tricks for texture and flavor that make every bite feel indulgent and satisfying.Jenn Trepeck digs into practical, judgment-free strategies for turning whatever is in your fridge into a satisfying salad, covering everything from salad dressing inspiration to creative flavor pairings, on this episode of Salad with a Side of Fries.What You Will Learn in This Episode:✅ The three essential components, protein, fiber, and quality fat, that turn a basic salad into a full meal✅ How texture (crispy, creamy, chewy) transforms a boring salad into a craveable one✅ Why temperature matters and how adding a warm component changes the entire eating experience✅ How to use the five flavors, sweet, salty, sour, bitter, and umami, to build a balanced salad and even make a dressing from scratchThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Building a satisfying salad that functions as a full meal04:11 Why protein, fiber, and quality fat are the foundation of a filling salad05:49 The overlooked role of healthy fats like avocado and olive oil in salads07:23 Using grains and starches like condiments to boost a chopped salad09:18 Breaking down food texture categories: crispy, creamy, chewy, and more13:45 How the cutting and chopping technique changes salad texture completely17:48 Pro tip: warm components make salads more satisfying21:24 Exploring the five flavors and how to build balance in a salad dressing33:11 Pantry staples like hearts of palm and artichokes for easy, healthy salads34:28 Jenn's recent go-to salad recipe and homemade dressing combinations36:48 Salad for breakfast with eggs to top it offKEY TAKEAWAYS:

What's the strangest thing your dog has eaten?

THE AFTER PARTY IS BACK. And on this one we feature the new girls of Cincy Street. They tell about their bartending journey to Cincy Street, give us their latest relationship tea and our boy Gee asks them some crazy questions! Follow us on social media @AaronScenesAfterParty

WEDNESDAY HR 5 Ryan Holmes The King of Denmark! His Highness puts everything in the microwave for 2 minutes. Eats hot rocks? Father's Day this weekend. TV Guides best TV dads. Monster Messages & Hot Takes See omnystudio.com/listener for privacy information.

Kelly Gibney joins Jesse to share a recipe that is heavy on flavour but light on time.  

Emily Fedner is a food writer, content creator, and the founder of Food Lovers Diary, a platform dedicated to celebrating culture, community, and storytelling through food. With more than a decade of experience spanning restaurants, culinary media, public relations, and professional kitchens, Emily has built a career around uncovering the stories behind what we eat and the people who make it possible.As the daughter of immigrants, Emily is passionate about amplifying diverse and underrepresented voices in the food world. Through her writing, social media presence, and culinary explorations, she highlights the ways food connects us to our heritage, identities, and one another. Her thoughtful approach to storytelling has cultivated a loyal audience of food enthusiasts who look to her for restaurant discoveries, cultural insights, and meaningful conversations about the evolving food landscape.Whether she's interviewing chefs, exploring local food scenes, or sharing her latest culinary finds, Emily approaches every experience with curiosity, authenticity, and a deep appreciation for the people and traditions that shape our food system.In This Episode, Whitney Explores:Emily shares how her upbringing and cultural background shaped her relationship with food, highlighting the deep connection between identity, tradition, and what we eat.The conversation explores the importance of embracing authentic, scratch-made foods while still making space for modern health considerations.Emily breaks down her philosophy of balance—enjoying meals out and cultural dishes without guilt while still supporting overall wellness.The episode dives into gut health and how tuning into your body can guide more intuitive, sustainable eating habits.Emily challenges food trends and diet culture, encouraging listeners to find what truly works for them rather than following restrictive rules.Follow Emily Fedner on Instagram: https://www.instagram.com/foodloversdiary/ Follow Emily on Tiktok: https://www.tiktok.com/@foodloversdiary?lang=enSubscribe to Emily's Substack: https://emilyfedner.substack.com/Stay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offShop Chef Whitney's favorite source for organic regenerative meats at StarWalker Organic Farms

Why do people make excuses when God invites them to receive His gifts? In this sermon on Luke 14:15–24, Pastor Tyrel Bramwell explores Jesus' parable of the Great Banquet and the tragic reality that many value earthly blessings more than the heavenly bread Christ freely gives. From farms and careers to family pressures and personal desires, our excuses often reveal deeper idols of the heart. Yet God continues to call sinners to His feast of grace, where forgiveness, salvation, and eternal life are freely given through Christ. This sermon examines the tension between the “now” and the “not yet” of God's kingdom, the danger of treating God's gifts as optional, and the overflowing mercy of the Savior who fills His banquet hall with the poor, crippled, blind, and lame—including us. Come and hear the invitation of the King who desires to bless you with His bread both now and forever.

 Questions? Comments? We love feedback! Email us at info@baishavaad.org Rav Yosef Greenwald, Rav of K'hal Dexter ParkQuestion: A gift package of food is delivered to someone's office. Assuming it's for him, the person eats it. Afterwards, he discovers it was meant for the office next door. Does he have to pay for the food he ate?Answer: If it was an honest mistake that was no fault of his own, he is not liable as a mazik or a gazlan. However, he still is not fully exempt from liability.The Gemara discusses a case where someone inherits a barn full of cows from his father. He assumes all of the cows belonged to his father and he slaughters and eats one of them. Unbeknownst to him, that cow belonged to someone else and was only being kept in his father's barn.   The Gemara says that although the son is not a mazik, he is still liable because he derived enjoyment from someone else's property. He does not have to pay the full market value of the cow, but he has to pay the value of the pleasure he had. Chazal assessed this to be two-thirds of what the meat would have fetched in the market. So too, in this case the man who ate his neighbor's food would be liable to pay that basic amount. Question: Who does he have to pay that amount to? The man who the package was intended for or the one who sent the package? Answer: If it was a package that the office next door paid for, he would have to pay them. If they weren't paying for it, he would have to pay whoever did lay out the money for it. 

Jesus is not condemning farming, buying or selling, or marriage. Fields, oxen, and wives are gifts of God, given from His own hand. Abraham had fields. Jacob had livestock past counting. God Himself instituted marriage in Eden. The sin is not in the things. The sin is in the ranking. Each man looked at the gift in his hand and the Giver at his door, and he feared losing the gift more than he feared the Giver.

Mens Room Question: How did food get you into trouble?

Why can some people lose & maintain on so much higher calories than others? Over time will you be able to increase your maintenance intake so that it matches or is even higher than theirs?You have questions, today's episode has answers.Chapters00:00 Understanding Caloric Disparities02:53 The Role of Body Size and Muscle Mass06:01 Non-Exercise Activity and Its Impact08:46 Health Considerations in Caloric Needs12:09 The Importance of Accurate Tracking14:45 Social Media and Its Influence on Perception17:52 Strategies for Improving Caloric Intake20:58 Conclusion and Key TakeawaysLinksApply for Coaching: https://form.typeform.com/to/ubUfJiEu?utm_source=podcastLiving Lean Podcast: https://www.buzzsprout.com/712032Follow Jeremiah on Instagram: https://www.instagram.com/jeremiahbair/Follow Andrea on Instagram: https://www.instagram.com/andirogersfit/Follow Natalie on Instagram: https://www.instagram.com/natalieatswell/Keywordscalorie needs, maintenance calories, body size, muscle mass, metabolism, fat loss, health, tracking accuracy, social media influenceTo Apply For Coaching With Our Team: CLICK HERE

The entire startup ecosystem is racing to build agent harnesses. Logan Kilpatrick, who leads Google AI Studio and the Gemini API, argues that scramble has a roughly 12-month shelf life. Models will absorb the scaffolding and run it natively, so the edge moves elsewhere. Google's own bet runs in parallel: a single agent harness, born from the Windsurf team and now called Antigravity, has become the connective tissue across search, the Gemini app, Cloud, and AI Studio — the role Gemini-the-model used to play. Logan makes the case that coding already feels like narrow superintelligence, and that "jagged" vertical superintelligence (in math, finance, and science) will arrive well before AGI. He argues Google's real goal is maximizing outcomes for users, not eyeball time. He unpacks Omni, the single model built to replace multiple separate systems Google once trained for text, audio, music, image, and video. His throughline: AI is an accelerant for human ambition, not a substitute for it. Hosted by Sonya Huang, Sequoia Capital

Alex Thorn talks with Anthony Pompliano (ProCap) about ProCap's acquisition of Sylvia, an AI CFO, how AI-generated research could upend Wall Street, Bitcoin treasury companies building operating businesses, the CLARITY Act and the stablecoin yield fight, whether February's wick below $60K was the bottom, and Pomp's case for asset inflation alongside consumer deflation. Alex also talks with Beimnet Abebe (Galaxy Trading) about Bitcoin's relative strength versus sliding equities, Iran tail risks, the AI trade unwinding, megacap equity raises ahead of the SpaceX IPO, and gold's technical breakdown. Past performance is not indicative of future results.   Participants, along with Galaxy Digital, hold a financial interest in Anchorage Digital and Bitcoin (BTC). Galaxy regularly engages in buying and selling BTC, including hedging transactions, for its own proprietary accounts and on behalf of its counterparties. Galaxy also provides services to vehicles that invest in BTC.  If the value of such assets increases, those vehicles may benefit, and Galaxy's service fees may increase accordingly. The valuation in this communication is based on technical, fundamental, and market analysis and not on any formal valuation method. For more information, please refer to Galaxy's public filings and statements. Cryptocurrencies, including BTC, are inherently volatile and risky and ultimate market movements may not align with this statement.   For additional risks related to digital assets, please refer to the risk factors contained in filings Galaxy Digital Inc. makes with the Securities and Exchange Commission (the “SEC”) from time to time, including its Quarterly Report on Form 10-Q, available at www.sec.gov. This episode was recorded on Wednesday, June 10, 2026. ++ Follow us on Twitter, @glxyresearch, and read our research at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.galaxy.com/research/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to learn more! This podcast, and the information contained herein, has been provided to you by Galaxy Digital Holdings LP and its affiliates (“Galaxy Digital”) solely for informational purposes. View the full disclaimer at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.galaxy.com/disclaimer-galaxy-brains-podcast/⁠⁠⁠⁠⁠⁠⁠⁠

Wednesday Hour 2: Stanley Cup Final, Wemby and NBA Finals, David Eickholt & how Lucas eats sandwiches

St. Louis is officially entering swamp-ass season, and the gang is here to issue the only weather alert that really matters.This episode starts with a brutal heat wave rolling into the Midwest, bringing temperatures that feel like Mother Nature accidentally left the city inside a crockpot. The crew breaks down heat indexes, survival tips, football practices from the prehistoric era, and why today's kids apparently have it way too easy compared to drinking from a PVC pipe water fountain during August two-a-days.Then things take a sharp detour into one of the most important cultural discussions of our time: why does Southern Illinois pronounce perfectly normal words in completely insane ways? Cairo becomes "Caro." Vienna becomes "Vienna." Geography teachers everywhere are filing complaints. The gang relives high school rivalries, homecoming disasters, football memories, and the strange world of Little Egypt. If you've ever wondered how many towns can mispronounce themselves simultaneously, this episode has answers.But wait... it gets weirder.A listener asks for help settling a family feud after a Chicago relative claims the Windy City has a better food scene than St. Louis. That's when the gloves come off. The crew debates toasted ravioli, BBQ, hot salami, Balkan Treat Box, The Hill, farm-to-table restaurants, and whether any visitor has ever actually had a life-changing toasted ravioli experience. The result is a passionate defense of St. Louis food culture mixed with enough food recommendations to make you immediately abandon whatever salad you were planning to eat.Meanwhile, a local trampoline park's "67 Day" celebration turns into absolute mayhem after hundreds of unsupervised kids show up, fights break out, businesses shut down, and one 12-year-old arrives carrying a butcher knife because apparently social media has become a terrible life coach. The gang tries to make sense of the chaos while collectively wondering why nobody can have nice things anymore.Also in today's chaos:• The growing war against e-bikes in St. Louis suburbs• Why golf carts are secretly becoming suburban transportation devices• Childhood dirt bikes and mini-bike jealousy• Fish markets in Tokyo that permanently ruin seafood for everyone else• Survival knives, brass knuckles, and growing up in a very different era• National Earl Day and the tragic decline of the name Earl• The universal truth that every city thinks its food is better than yoursIt's another completely normal episode of your favorite daily comedy show, where weather forecasts become comedy bits, food debates become personal attacks, and local news somehow spirals into stories about fish, football, and survival gear.If you're looking for a daily comedy show packed with ridiculous conversations, local flavor, hilarious stories, and the kind of arguments only lifelong friends can have, welcome home.This daily comedy show proudly delivers another dose of chaos from St. Louis to wherever you're listening.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.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 of The Rizzuto Show answers a question absolutely nobody asked: can King Scott identify baby food flavors while blindfolded and trapped in audio isolation?Armed with an airplane spoon, questionable parenting products, and the confidence of a man who claimed he'd "never gotten this wrong before," Scott stepped into one of the weirdest challenges we've ever put on the show. What followed was a rollercoaster of carrots, sweet peas, green beans, applesauce, chicken broth, and enough pureed mystery meat to make everyone in the room reconsider modern food science.Things start innocent enough when Scott confidently nails carrot. That's where the success story ends. Soon he's identifying sweet peas as asparagus, green beans as apricot, and repeatedly convincing himself that every suspicious meat product on earth somehow tastes like tuna. Meanwhile, Moon embraces his new role as Baby Food Sommelier, Rafe nearly loses his lunch from the smell of ham puree, and Lern spends most of the challenge laughing at Scott looking like he's awaiting sentencing in the electric chair.Along the way, the gang talks about the upcoming Operation Food Search canned food drive, broadcasting outside the station for the first time in years, and why the studio might actually be the sixth member of the show. Then it's right back to watching a grown man try to process flavors designed for people who can't legally walk yet.The real star of the show might be the baby food itself. The ham and gravy drew immediate comparisons to cat food. The chicken and broth somehow smelled worse. Multiple show members gagged. One nearly threw up. Scott requested second bites of several flavors despite clear evidence that his taste buds had already filed formal complaints.If you've ever wondered what happens when confidence collides head-on with pureed meat products, this episode delivers. It's a masterclass in bad guesses, terrible smells, and the kind of chaos that only happens when a daily radio show decides to turn one of its hosts into a giant toddler for entertainment purposes.This is exactly the kind of funny podcast nonsense that keeps us employed. It's a funny podcast filled with bad decisions, questionable food choices, and a shocking amount of discussion about tuna that wasn't actually tuna. If you love a funny podcast featuring hilarious fails, weird food challenges, sarcastic humor, and friends roasting each other for nearly half an hour, welcome home.Featuring:King Scott vs. baby foodThe ham puree incidentThe Great Tuna ConfusionMoon's elite airplane-spoon techniqueRafe's battle with nauseaMultiple audience predictionsOne very concerned future fatherEnough chicken broth to haunt a studio foreverThe Rizzuto Show: proving once again that adulthood is mostly just childhood with bills.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Erik Torenberg speaks with tech analyst Benedict Evans about the current state of AI, what has changed over the past year, and which questions remain unanswered. The conversation covers coding agents, foundation models, AI infrastructure spending, software economics, and the tension between today's AI excitement and the long-term realities of technology adoption. Evans discusses why coding has emerged as AI's first breakout use case, how previous platform shifts can help frame the current moment, and why many of the most important questions about AI remain unresolved. Along the way, they explore the future of software, enterprise adoption, consumer behavior, and whether AI models ultimately capture value themselves or become infrastructure for the next generation of applications.   Resources: Follow Benedict Evans on X: https://x.com/benedictevans Follow Erik Torenberg on X: https://x.com/eriktorenberg Stay Updated:Find a16z on YouTube: YouTubeFind a16z on XFind a16z on LinkedInListen to the a16z Show on SpotifyListen to the a16z Show on Apple PodcastsFollow our host: https://twitter.com/eriktorenberg Please note that the content here is for informational purposes only; should NOT be taken as legal, business, tax, or investment advice or be used to evaluate any investment or security; and is not directed at any investors or potential investors in any a16z fund. a16z and its affiliates may maintain investments in the companies discussed. For more details please see a16z.com/disclosures. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

https://youtu.be/G5g40w-yU9IJohn 6:51-58 Jesus tells His followers to eat His flesh this week.

We get a surprising answer. What should young people know about the harms of vaping? GUESTS: Stephanie Pacheko - runs a bakery in Mississauga and won a Food Network Christmas Cookie competition a few years agoDr. Trisha Tulloch - specializes in adolescent medicine at CAMH and a professor at U of T

We'll hear from high school seniors who voted for the first time in the June primary election. Singer songwriter Stevie Nicks is making a generous donation to USC. And our food and culture writer Gab Chabrán shares where you can eat in Little Saigon for under $15 bucks. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

Thursday 4pm Hour: Jason talks about a MN bakery getting a lot of attention for celebrating "Nuclear Family Month". Is that really about celebrating the family? Or is it about sticking it to PRIDE month? Then he talks with Alan Nugent from Stockholm Pie & General Store on DeRusha Eats!

Jason talks with Alan Nugent from Stockholm Pie & General Store about what else... pie! Check out today's DeRusha Eats!

Hello, ya little marshmallows! On episode 183 of HINKY, we talk about road closures in cities that aren't our own, Carrie ran into a troll under a bridge, and we find out why you can't buy cold sodas in liquor stores in Indiana and vice versa. We try some rather tasty snacks for Everybody Tries, and Carrie tells us about the good ol' days of the salad bar for the HINKY History Lesson. What else do we get into? Follow along wherever you get podcasts to find out!  Hungry in Kentucky: New episodes every other Wednesday   Twitter and IG @hungryinky   Bluegrass Bourbon and Eats:   Facebook and IG @bluegrassbourbonandeats   Twitter @bbandeats   Girls Beer Sports: New episodes every Tuesday   Facebook and IG @girlsbeersports   Twitter @grlsbeersports   Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

Tawinee almost eats hemlock by STAR 102.5/Des Moines

What is your unique superstition? Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

On Tuesday's Drivetime with DeRusha... 3pm Hour: after a lot of political insider talk, Jason wants to know what voters think is the #1 issue for the August primaries? Then he talks with House Speaker Lisa Demuth who's decided to continue running for Governor after losing the GOP endorsement. What made her decide to keep going? 4pm Hour: Summer weather is upon us! Jason wants to know where listeners love to go in Minnesota? Then on DeRusha Eats he talks with Chef Marc Heu who's making pastries for Josh Groban and Jennifer Hudson as they come to Grand Casino Arena! 5pm Hour: Jason talks about former State Sen. Nicole Mitchell considering a return to politics. Is forgiveness the operative idea? Or can we forgive, but also hold leaders to higher standards? Then he talks with Cleveland, MN Fire Chief Brady Hahn about the volunteer system and why MN is experiencing a firefighter shortage.

Tuesday 4pm Hour: Summer weather is upon us! Jason wants to know where listeners love to go in Minnesota? Then on DeRusha Eats he talks with Chef Marc Heu who's making pastries for Josh Groban and Jennifer Hudson as they come to Grand Casino Arena!

Superstars Josh Groban & Jennifer Hudson are coming to Grand Casino Arena and pastry chef Marc Heu has been recruited to create some special pastries for them. Chef Marc and GCA's Tracy Perlman join Jason on DeRusha Eats!

Today, the barbecue chicken pizza is a menu staple found in restaurants everywhere. But when California Pizza Kitchen introduced it four decades ago, it changed the way America thought about pizza and reshaped the restaurant industry. The "CPK" brand quickly became a household name with its modern, casual dining concept. What started as a single restaurant in Beverly Hills soon grew into a global footprint. The founders were prosecutors-turned-entrepreneurs who took a major risk with their revolutionary restaurant idea. Co-founder of California Pizza Kitchen, Rick Rosenfield, joins FBN's Lydia Hu to pull back the curtain on the triumphs, shortcomings, and defining risks behind the beloved brand. Rosenfield also discusses his upcoming book, “The California Pizza Kitchen Story: How Two Federal Prosecutors Changed The Way America Eats Pizza.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode of The Rizzuto Show starts the only way a true daily comedy show should: with public humiliation, shredded jeans, and one elderly witness silently watching Rizz eat absolute pavement outside the Wildwood post office.What begins as a simple “Hey honey, can you drop off these packages?” quickly becomes a full-blown middle-aged disaster movie. Rizz trips over a curb while carrying a giant box, launches packages across the parking lot, rips his jeans, and spends a solid 10 seconds on the ground questioning every life decision that led him there. No help. No sympathy. Just one old man staring from an SUV like he was witnessing nature take its course.And because this is The Rizzuto Show, the conversation somehow spirals into:the exact age when falling becomes medically concerning,why nobody looks cool hitting the ground,public embarrassment recovery strategies,and whether moving to Boca Raton is now inevitable.Meanwhile, Rafe contributes his own trauma after stepping barefoot into dog poop… TWICE… within 30 seconds. One pile was mystery poop. The other was homemade. There are Q-tips involved. There's bleach involved. There's emotional scarring involved.The gang also debates:whether you admit clogging a gas station toilet on a road trip,what happens if cartel money washes up on shore,the morality of keeping accidental extra cash from a cashier,shady stereotypes about car salesmen, lawyers, tow truck drivers, and real estate agents,and if you should narc on your boss's underage kid at the bar.Plus:Lern wants a boxy old-school car because modern vehicles “look like Pixar characters,”Scott continues operating as the neighborhood HOA nobody asked for,and Rafe may or may not become the unofficial “cool uncle” for the Rizzuto children.It's another completely normal day for your favorite daily comedy show, where every conversation starts somewhere reasonable and ends with somebody discussing bathroom disasters or federal crimes.Honestly, if you've ever fallen in public, stepped in something disgusting, lied after damaging a parked car, or debated laundering cartel money through a casino buffet… congratulations. You're one of us now.And yes — somehow this still counts as a daily comedy show.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're taking you to Istanbul, Turkey for an unforgettable 3 days packed with historic landmarks, incredible food, cultural experiences, and the travel tips we wish we knew before going. We share everything from visiting the Hagia Sophia, Blue Mosque, Topkapi Palace, and Basilica Cistern to experiencing a traditional Turkish hammam, wandering the Grand Bazaar, and trying iconic Turkish dishes like kebabs, menemen, kunefe, and Turkish coffee.We also shareIstanbul travel tips including the Istanbul E-Pass, currency, what to wear in mosques, where to stay, whether popular experiences like the Bosphorus cruise are worth it, and what its like navigating Istanbul's public transit system.In the Istanbul episode you'll hear about:Best things to do in Istanbul in 3 daysVisiting Hagia Sophia, Blue Mosque & Topkapi PalaceExploring the Grand Bazaar & Spice BazaarIstanbul E-Pass review and whether it's worth itTraditional Turkish bath (hammam) experienceBest Turkish foods to try in IstanbulIstanbul transportation tips and Istanbulkart infoGalata Tower sunset views & rooftop spotsTurkish coffee, Turkish delights, and local dessertsWhere to stay in Istanbul using hotel pointsTips for visiting mosques and cultural etiquetteDay-by-day Istanbul itinerary recommendationsWe recommend booking a private transfer from airport to hotel and back and installing an eSim before you get there.Our top recommended hotels in Istanbul: Orient Occident Hotel Istanbul Hotel SultaniaAdamar HotelCheck out our Turkey Activities & Tours for all activities we recommend and even some that we wanted to do but couldn't get to. Visit the city's highlights with an Istanbul E-Pass or if the E-Pass won't work for you schedule, we recommend these front of the line tickets for: Hagia Sofia, Basilica, Cistern,Topkapi Palace, Dolmabache Palace & Galata Tower.If you want to take this exact trip, download our 3-day Istanbul Itinerary!Find a great flight deal to Istanbul by signing up for Thrifty Traveler Premium and get flight deals sent straight to your inbox. Use our promo code TSP to get $20 off your first year subscription.—---------------------------------------Shop: Trip Itineraries ⁠& ⁠Amazon Storefront ⁠Connect: ⁠YouTube⁠, ⁠TikTok⁠, and ⁠Instagram⁠⁠ ⁠and contact us at travelsquadpodcast@gmail.com to submit a question of the week or inquire about guest interviews and advertising. Submit a question of the week or inquire about guest interviews and advertising.Contains affiliate links, thanks for supporting Travel Squad Podcast!

May 26, 2026: Your daily rundown of health and wellness news, in under 5 minutes. Today's top stories: SANCTUM brings wellness raves to NYC with Othership residency, blending HIIT, yoga, and breathwork as Gen Z and millennials seek immersive high-energy wellness experiences On and Erewhon launch multi-year partnership spanning apparel, run clubs, recovery events, and co-branded post-workout juice across Erewhon locations BCG identifies 15M US "Optimizers" spending $3K annually on longevity stacks including injectables, diagnostics, GLP-1s, and supplements with medical professionals as most trusted source More from Fitt: Fitt Insider breaks down the convergence of fitness, wellness, and healthcare — and what it means for business, culture, and capital. Subscribe to our newsletter → insider.fitt.co/subscribe Work with our recruiting firm → https://talent.fitt.co/ Follow us on Instagram → https://www.instagram.com/fittinsider/ Follow us on LinkedIn → linkedin.com/company/fittinsider Reach out → insider@fitt.co

Gandhi sits in for Andy today and Scotty charms her into eating Cinnamon Toast Crunch Root Beer Float! Then a vast division on Kashi's Island Vanilla, and we'll try another flavor of Good Grains. See omnystudio.com/listener for privacy information.

Gandhi sits in for Andy today and Scotty charms her into eating Cinnamon Toast Crunch Root Beer Float! Then a vast division on Kashi's Island Vanilla, and we'll try another flavor of Good Grains. Support the show: https://www.cerealkillerspc.com/See omnystudio.com/listener for privacy information.

Flip tells her family all about how she and Mozi had an unpleasant culinary adventure… Sugar? YUCK.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.