Podcasts about favorite foods

Willard & Grandi were joined by San Francisco 49ers' defensive tackle Osa Odighizuwa to discuss his arrival to the San Francisco 49ers and his expectations for the season. They also ask him about his favorite food

Good Food Institute founder Bruce Friedrich joins the podcast to discuss the revolutionary changes unfolding in food technology and the mission behind the Good Food Institute's work to reduce reliance on animal agriculture through plant-based and cultivated meat. Bruce presents the key arguments driving the shift toward alternative proteins, including climate change, food security, antibiotic resistance, and pandemic prevention.Read Bruce's book 'Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food, and Our Future'Keep up to date with Peter on SubstackKeep up to date with Kasia!watch this episode on YouTube! Producer: Rachel BarrettThanks to our researcher Chris van Ryn! And thanks to Maia Iva! Hosted on Acast. See acast.com/privacy for more information.

Hour 3 1:12 - Calls on the NBA Playoffs 19:28 - Doc and Ant Share Their Top 3 Favorite Food Cities 34:31 - Ben Strober Ate 10 Spicy Wings

What is it really like under Cathy's roof? For the first time ever, Cathy's daughters join her on the podcast for a full episode and nothing is off limits. In this fun, honest, and surprisingly deep conversation, Cathy, Eliza, Gabbie, and Maddie play This or That, share their favorite travel memories, talk about living through the LA fires, and get into what it actually means to manifest. From Lake Como sunshine to a school rejection that led somewhere better, they cover it all. They also dish on their Kardashian obsession, their dream careers, perfect days, and the advice they'd give each other (including what they'd tell Cathy to do differently). In this episode: Be responsible for the energy you bring into the room. Don't stress over things that don't really matter. Other people's choices are their own. God is your CFO. You're always being led to something. Design your life around the people you love most.  • Get your ticket to Cathy Heller Live: Divine Download in LA, August 2-3 cathyheller.com/summit  • Join Cathy's Circle https://cathyheller.com/cathys-circle/  • Listen to Everything is Energy on Apple Podcasts https://apple.co/2JjyyM1 or Spotify https://spoti.fi/3bKK13W  • Follow Cathy on Instagram [https://www.instagram.com/cathy.heller/]  • Want to work with Cathy?  https://cathyheller.com/work-with-me Timestamps 0:00 - Intro 5:02 - Phones: Good Thing or Bad Thing? An Honest Take From the Kids 7:09 - The Kardashian Obsession (And Running Into Kim in Hidden Hills) 11:05 - Cats, Dogs & the Time They Failed at Having a Puppy (Four Times) 14:10 - How Phones Are Wrecking Attention Spans (Their Words, Not Mom's) 18:07 - Sweet or Salty, Favorite Foods & a Brutally Honest Restaurant Review 22:14 - What Does a Perfect Day Actually Look Like for Each of Them? 27:46 - Who's on the "Good Energy" List (And What They All Have in Common) 33:51 - What Does Mom Actually Do? (They're Not Totally Sure) 34:28 - Manifesting in Real Life: The School That Rejected Her & What Happened Next 39:44 - Living Through the LA Fires: The Night They Had Two Minutes to Leave 46:06 - Advice to Your Younger Self (Including Some Savage Fashion Regrets) 49:02 - What Advice Would You Give Mom If She'd Actually Listen? 52:43 - The Messy, Real, Unfiltered Stuff About Their Household 57:05 - Do You Want to Live Like Me When You Grow Up? 1:05:27 - Dream Careers, Celebrity Crushes & What Each of Them Is Best At

Humans eat more than 550 metric tons of meat and seafood a year — a number that's steadily climbing, and expected to do so until at least 2050. At the same time, scientists are working to develop plant-based and cultivated meats that deliver the same experience with more nutrition and at a lower cost. We talk to Good Food Institute founder and president Bruce Friedrich about his new book, “Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food— and Our Future.” Is alternative meat in your future, or even a reality for you today? Guests: Bruce Friedrich, founder and president, The Good Food Institute; author, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food--and Our Future" Learn more about your ad choices. Visit megaphone.fm/adchoices

It's opening day of French Quarter Fest, and Dave talks about what makes Southeast Louisiana so special! Also, Dave Cohen talks about how the New Orleans City Council, on Thursday, in a 4-3 vote, approved the New Orleans Police Department's purchase of the $250,000 drone and docking station, despite opposition from residents and three city council members. Then, Dave has a discussion about the Louisiana Senate approving a bill (SB4) with a 26-7 vote, allowing local communities to vote on removing fluoride from their public water systems. Finally, Mike Strain, Commissioner of the Louisiana Department of Agriculture & Forestry, joins the show to discuss farmers saying they can't survive without migrant labor, then on the flip side, others said that farmers are being too greedy and won't pay an American wage.

Legacy Audio Archive

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各种巧克力 white chocolate, dark chocolate 贵 that pricy 合理的 reasonable 贵 the price has gone up too much

Marcus' What You Know 'Bout That trivia game for Monday April 6th, 2026. See omnystudio.com/listener for privacy information.

In this episode, Mariann sits down with Bruce Friedrich, Founder and President of The Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food and Our Future, for a wide-ranging conversation about why the plant-based and cultivated meat revolution isn’t dead — it’s just getting started. Alternative proteins are a global food security imperative,…

Bretman and Miss Kay put their cousin bond to the ultimate test with a “who knows who better” challenge. From favorite foods and dream jobs to childhood memories and random hot takes, things get competitive fast. Some answers hit… others are way off.Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jesse Joyce and Danny Ricker join Tony, Daniel and me to talk about the catering situation at Jimmy Kimmel Live! where they both work, the prank Danny was on the receiving end of, why you have to choose between cargo shorts, an earring or vaping, Jesse's favorite foods, a revelation about Colonel Sanders and so much more. Plus we did a round of JMOE, HGFY and Podcast Pals Product Picks. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen     Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

In this episode of SciDish, we sit down with Bruce Friedrich, founder and president of the Good Food Institute, to unpack his new book MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future, recently named one of Publishers Weekly's Top Ten New Releases in Science. Rather than arguing against meat consumption, Friedrich explores a pragmatic question: if global demand for meat continues to rise, can science help us produce it more efficiently, safely, and sustainably? We dig into the food science and biotechnology behind plant-based and cultivated meat, the real-world bottlenecks to scaling these innovations, why conventional meat companies are investing in alternative proteins, and how policy decisions today could quietly shape the future of protein production. Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12th through the 15th, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.

After several hype years, plant-based and cultivated meat have faced growing skepticism. Lately, the media has written obituaries. And the market value is declining. Bruce Friedrich, founder and president of the Good Food Institute, offers a different view: the long view.Friedrich joined clean energy reporter David Roberts on the Volts podcast to discuss his new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. It's an honest conversation about a difficult topic, that's well worth listening to. Shared here on Feed with permission.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode96Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgSubscribe to the Volts podcastRead Bruce Friedrich's new book: Meat

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What if the entire strategy for fixing how we produce meat has been wrong from the start?For fifty years, advocates have tried to convince people to eat less. Yet,  consumption has broken a new global record every single year since 1961. Every. Single. Year. So Bruce Friedrich decided to stop fighting human nature and start working with it.Bruce is the founder of The Good Food Institute, a global science think tank, and the author of a new book called Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food and Our Future. His argument is simple and a little mind-bending: the goal isn't a world where people sacrifice. It's a world where they can't tell the difference.That's the vision. And in the conversation that follows, Bruce explains exactly how close we actually are to making it real, why companies like Tyson are essential to getting there, and why he puts the odds at 95 percent, but only if one critical thing happens.It's Bruce Friedrich on The Business of Giving.

John remembers civil rights leader and formative voice in 20th century US politics, Rev. Jesse Jackson who died at age 84 after a decade-long battle with a debilitating neurological disorder. He also talks about FCC Chair Brendan Carr putting the brakes on Steven Colbert's interview with Democratic Texas Congressman James Talarico and the death of legendary actor Robert Duvall who passed away at the age of 95. Then, he interviews Bruce Friedrich who is the founder and president of the Good Food Institute (GFI), a global science think tank with more than 230 full-time team members, the plurality scientists. Climate charity evaluator Giving Green recommends GFI as a top six charity for climate impact, highlighting its “successful track record, breadth of expertise, and strategic approach,” and calling it “a powerhouse in alternative protein thought leadership and action.” They talk about his new book "MEAT: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future". In the book, Bruce offers an exploration of how science, policy, and industry can work together to satisfy the world's soaring demand for meat, while building a healthier and more sustainable world. Next, John welcomes back Shawn Harris who is a retired Brigadier General and Polk County cattle producer, who returned home to Georgia after 40 years of military service to run a first-generation grass-fed cattle farm in Rockmart. Harris is running to replace Marjorie Taylor Greene in Georgia's 14th Congressional District, a democrat in a crowded field of Republicans in a race that suddenly has the full attention of Donald Trump, who will travel there this week. And lastly, he jokes with "Comedy Daddy" Keith Price and they chat with listeners about Robert Duvall, Jesse Jackson, and Combover Caligula.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bruce Friedrich, founder of the Good Food Institute, discusses his new book, Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food—and Our Future. He argues for the need for technological innovation in meat production and explains how plant-based and cultivated meat can address environmental, health, and food security challenges. He also discusses the importance of achieving price and taste parity rather than relying on dietary mandates, and how science, policy, and industry can work together to meet the world's soaring demand for meat. The Hub is Canada's fastest growing independent digital news outlet.   Subscribe to The Hub's podcast feed to get our best content when you are on the go: https://tinyurl.com/3a7zpd7e (Apple)  https://tinyurl.com/y8akmfn7 (Spotify) Follow The Hub on X: https://x.com/thehubcanada?lang=en   CREDITS: Amal Attar-Guzman - Producer & Video Editor Alex Matta - Sound Editor  Sean Speer - Host   To contact us, sign up for updates, and access transcripts email support@thehub.ca

Alternative meat looks like it is collapsing. Startups are shutting down, funding is drying up, and headlines are calling the category finished, but that reaction may reflect a misunderstanding of how technological revolutions actually unfold. Bruce Friedrich, President of the Good Food Institute and author of Meat: How the Next Agricultural Revolution Will Transform Humanity's Favorite Food and Our Future, explains why most people will not change behavior for values alone, why price and taste are the real adoption gates, and why "only" $3 billion in cultivated meat funding is far smaller than it sounds when spread across years and companies. Paul and Bruce discuss what it will take to reach taste and price parity, why governments increasingly view alternative protein as food security and national security infrastructure, and why today's failures can be a normal feature of early-stage category formation rather than proof the model will not work. You will leave with a clearer, more evidence-driven view of what is happening now and what progress actually looks like. Things You Will Learn: How taste and price parity shape S-curve adoption in food, regardless of ethics or intent Why $3B in cultivated meat investment may be insufficient relative to comparable industrial innovation cycles How food security, geopolitical risk, and economic competitiveness are driving government interest in alternative protein Tools & Frameworks Covered: S-Curve Adoption – helps evaluate whether setbacks are normal in scaling technologies Eliminating the Green Premium – helps frame what it takes for sustainable products to win at mass-market scale B2B Enablement Strategy – helps identify leverage points that unlock category-wide progress   #BusinessForGood #SustainableBusiness #FutureOfFood #AlternativeProtein #PrecisionFermentation

NFL Network's Cynthia Frelund joins the show to break down her thoughts on each of this weekend's playoff games. Plus, Nick & Cynthia fire off their favorite food takes.

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Jer and Norris talk Detroit nightlife nostalgia and a viral TGI Fridays "club" promo, a wild DDOT discipline case, where auto trends are really heading in 2026, and Jer's feature in Hour Detroit on Michigan politics and social media. Topic list: The last TGI Fridays in Michigan in Southfield turning into "the club" with paid booth service on a Wednesday; memories of Fridays, Club Blue, and early‑2000s happy hour culture.​ "The club is dead" argument; bottle‑service pricing, booths vs dancing, and how nightlife has shifted.​ Case for bringing back happy hour instead: coffee hangs at the studio, listener suggestions for meetups, and shout‑outs to Zuzu, Ema's Izakaya happy hour, Bastille bar, and Marrow in Eastern Market (including Jer's steak eview).​ DDOT discipline story: Office of Inspector General report on a supervisor and driver whose on‑the‑clock romantic hookup caused a 115‑minute service delay and further issues after abandoning a running bus.​​ Transit talk for "bus nerds": SMART's FAST Woodward and Gratiot routes moving to 20‑minute headways between Detroit and the suburbs, plus 30‑minute headways on Nine Mile and why that actually makes the bus useful for commutes and events.​ Auto talk: GM becoming the number‑two EV seller in the U.S.; Cadillac Lyriq and new EV SUVs, Ford Maverick's popularity and pricing, Lightning discontinuation, and why hybrids are quietly winning.​ Are EVs "failing"? Pushback on the narrative that "people don't want EVs," with Norris talking about living with an EV and never wanting to go back to gas.​ Jer in Hour Detroit/Hour Magazine: being featured alongside other Detroit voices on 2026 political outlooks, including concerns about Michigan's governor's race, U.S. Senate race, and Democrats' name ID.​ Why medium‑form, edited work (magazines, newsletters, podcasts) matters more than hot‑take social media for political and civic coverage.​ Rethinking social media in 2026: Daily Detroit shifting emphasis to newsletter, podcast, and live streams; gaining followers even while posting less; frustration with junky, "engagement first" content.​ Norris talks about the viral fake DoorDash "backend engineer" post as an AI‑generated hoax; term "enshittification," and why platforms stay quiet even when misinformation blows up.​ Community over algorithms: We're using in‑person events to build local connection instead of chasing feeds. Mark your calendars for Saturday morning the 17th of January.​ Support the show on Patreon: https://www.patreon.com/c/DailyDetroit Follow us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942 Or Spotify: https://open.spotify.com/show/1Yhv8nSylVWxlZilRhi4X9?si=df538dae2e144431  

 Trace Blackmore opens 2026 with a practical reset: how to plan with urgency, sharpen the fundamentals that make troubleshooting easier, and use the tools around this podcast to keep your development moving all year. The 12-Week Year: urgency you can use Annual goals often feel "far away" until December forces focus. The 12-week year flips that dynamic by treating each quarter like a year—creating urgency sooner and giving you four chances to reset and improve. Trace walks through the structure: start with a vision (he uses a three-year example), then choose 3–5 tactical goals for the next 12 weeks, so you don't overload and quit. He also ties it to a water treatment reality: quarterly customer touchpoints are simply more productive than an annual "re-introduce everything" meeting.  Trace points listeners to planning support and easy on-ramps:  the book link: ScalingUpH2O.com/12weekyear  the planning guide PDF: ScalingUpH2O.com/12weekyearplan  and an Audible option (free month + free book mentioned in the transcript).  Mailbag: how the show is made—and what's changing  A listener asks how an episode goes from spark to air. Trace lays out the workflow: idea sourcing, research and pre-production, guest outreach, scheduling, outline creation, recording discipline, post-production with audio engineer Sean, then show notes, graphics, social posts, scheduling, and promotion. He also shares a key quality upgrade: guests now receive equipment prerequisites (including budget-friendly mic options) because the Scaling Up Nation can hear the difference.  On what's new for 2026, Trace shares a major personal commitment: he's pursuing a Doctorate in Business Administration, including research, data collection, and defending a thesis—with an intent to involve listeners through future surveys.  Skills to build in 2026: foundation, communication, and technology  Trace's recommendations land in three buckets:  Strengthen fundamentals (chemistry, products, and the "why" behind test kits),  improve communication and relationship-building (including temperament-based communication concepts he references), and  Learn what's available in data and technology so you can show up to accounts better prepared—and avoid time-wasting return trips.  He closes with a direct action: browse the ScalingUpH2O.com events section and pick learning opportunities you can attend (especially those nearby), then build a 12-week plan that helps you justify bigger conferences by clearly stating what value you'll bring back.  Stay engaged, keep learning, and continue scaling up your knowledge!    Timestamps    02:38 - Welcome to 2026 and what this "first show of the year" is designed to do (reset, tools, and a mailbag).  07:30 – 12 Week Year Planning format  21:09 – Dive Into The Scaling UP! H2O Mailbag   30:54 – What Is New for 2026 for Trace Blackmore  38:05 – Words of Water with James  40:15 – Trace's Favorite Food  46:42 – What Are The Top 2 to 3 skills Water Treaters Should Focus On    Quotes "Now the reason I really like the 12-week year is because it puts the urgency of not having a full year of time, only having a smaller amount of time to work for you." "It also gives you 4 chances a year to reset and improve, not just one." "Everybody in water treatment should focus on developing skills around a solid foundation." "That leads me to my third skill that I want to talk to you about, and that's learning what's available to you when it comes to data and technology."    Connect with Scaling UP! H2O  Submit a show idea: Submit a Show Idea   LinkedIn: in/traceblackmore/   YouTube: @ScalingUpH2O    Scaling UP! H2O Resources Mentioned  AWT (Association of Water Technologies)  Scaling UP! H2O Academy video courses  Submit a Show Idea  The Rising Tide Mastermind Audible  Book - The 12 Week Year: Get More Done in 12 Weeks than Others Do in 12 Months  12 Week Year Plan   Episode 100 The 100th One  Episode 117 The One With Temperament Expert, Kathleen Edelman Episode 179 Another One that Teaches Us to Communicate Better with Others  AWT – The Analyst - Library  I Said This, You Heard That 2nd Edition by Kathleen Edelman  HACH Water Analysis Handbook    Words of Water with James McDonald  Definition: Today's definition is the ratio of the dissolved solids in a system's circulating water to the dissolved solids in the makeup water. Can you guess the word or phrase?    2026 Events for Water Professionals  Check out our Scaling UP! H2O Events Calendar where we've listed every event Water Treaters should be aware of by clicking HERE.   

Morgan and Eddie answer listener questions. Shoutouts to start, then we get into his favorite Cowboys player and the other NFL team he’d choose if he was paid $5 million. Eddie’s favorite meals to make, who makes the sides for his family’s Thanksgiving, and the food truck he dreams of having. Plus, some Christmas questions about his outdoor decorations and family traditions. See omnystudio.com/listener for privacy information.

In this episode El Bandido continues our Deer Foundation series, part of our Whitetail Strategies series, by reviewing a new book, The Total Deer Hunter Manual by Field & Stream. This has been fun to go through as it contains 301 essential skill for any deer hunter. We’ll review the skills together and see what we can learn, where we have common ground and where perhaps we may have a different… Source

The Under Rocks team is thankful for all the fine food and drink here in northern Illinois. So pile your plate high as we revisit some of our favorite culinary adventures. Plus aspic! We hope you're hungry.

This week, Liberty and Patricia discuss Good Things, Art Heist, Recipes from the American South, and more great books! Subscribe to All the Books! using RSS, Apple Podcasts, or Spotify and never miss a book. Sign up for the weekly New Books! newsletter for even more new book news. Keep track of new releases with Book Riot's New Release Index, now included with an All Access membership. Click here to get started today! Books Discussed On the Show: A Literary Letter for Every Day of the Year by Liz Ison  Bibliophile Advent Calendar for Booklovers by Jane Mount Expensive Basketball by Shea Serrano Good Things: Recipes and Rituals to Share with People You Love: A Cookbook by Samin Nosrat Puzzle Mania!: Wordle, Connections, Spelling Bee, Minis and More! by The New York Times Games The Portable Feminist Reader by Roxane Gay Art Heist: 50 Artworks You Will Never See by Susie Hodge Six Seasons of Pasta: A New Way with Everyone's Favorite Food by Joshua McFadden with Martha Holmberg Around the World in 80 Birds by Mike Unwin, Ryuto Miyake Recipes from the American South by Michael W Twitty How Comics Are Made: A Visual History from the Drawing Board to the Printed Page by Glenn Fleishman Syme's Letter Writer: A Guide to Modern Correspondence About (Almost) Every Imaginable Subject of Daily Life, with Odes to Desktop Ephemera and Selected Letters of Famous Writers by Rachel Syme The Mind Electric: A Neurologist on the Strangeness and Wonder of Our Brains by Pria Anand The Year's Best Sports Writing 2025 by Hanif Abdurraqib The New Book: Poems, Letters, Blurbs, and Things by Nikki Giovanni Black-Owned: The Revolutionary Life of the Black Bookstore by Char Adams Prose to the People: A Celebration of Black Bookstores by Katie Mitchell For a complete list of books discussed in this episode, visit our website. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Learn more about your ad choices. Visit megaphone.fm/adchoices

The News with Coco today involves an oil mishap leading to 400 gallons of oil flooding a house, and a bad day for one of Greg's favorite meals.

Dave and the crew welcome chef and author Joshua McFadden to talk about his new book Six Seasons of Pasta: A New Way with Everyone's Favorite Food. They get deep into dried vs fresh pasta, why salting your water to around 1% actually matters, the right way to use olive oil at the beginning and the end, and how a 50/50 Parm–pecorino mix behaves in the pan. Joshua explains the thinking behind his “six seasons,” why he's obsessed with dried noodles, granular pesto, tuna mac, and nut ragù, and how no-boil lasagna sheets somehow made the cut. Along the way they veer into onion-tart sandbagging, salted cooking wine, U.S. butter politics, zucchini as “water bags,” pears vs apples in the Willamette Valley, cabbage glory, and Dave's pressure-cooked Westphalian pumpernickel experiments. Hosted on Acast. See acast.com/privacy for more information.

Exploring Unconventional Flavors with Jose Alberto Barraza: From Tacos to Grasshoppers In this engaging episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Jose Alberto Barraza, a Texas-born, Mexico-raised cooking enthusiast and content creator behind 'No Way Jose Cuisines.' Jose shares his culinary journey, from growing up in a family bakery to becoming a popular food content creator on YouTube, Instagram, and TikTok. Together, they dive into the art of making authentic Mexican dishes, experimenting with international cuisines, and trying unconventional ingredients like beef tongue, tripa, and grasshoppers. The episode also touches on the importance of open-mindedness in food, mental health challenges in content creation, and the joys of commensality—eating together to create lasting memories. Tune in for delicious recipes, unique food experiences, and valuable insights into culinary creativity. Find Jose Web: https://nowayjosecuisineshop.com YouTube: https://www.youtube.com/@NoWayJoseCuisine Instagram: https://www.instagram.com/NoWayJoseCuisine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Introduction and Guest Introduction 01:14 Guest's Background and Early Life 02:43 Journey to Becoming a Content Creator 05:51 Challenges and Successes in Content Creation 17:25 Mental Health and Taking Breaks 28:17 Favorite Foods and Cooking Techniques 45:39 Exploring Local Mexican Restaurants 46:35 Authenticity in Ethnic Cuisine 48:06 Cooking at Home vs. Dining Out 48:56 The Rise of Home Cooking 49:45 Challenges of Finding Ingredients 50:47 Adventures in Trying New Foods 54:04 The Benefits of Eating Insects 54:43 Cultural Differences in Food Consumption 01:01:33 The Importance of Using the Whole Animal 01:19:35 Food Memories and Cultural Connections 01:21:40 Encouragement to Try New Foods Mentioned in Episode:  Jose's Rice Paper Taco Salad: https://youtu.be/iv8wcGmnGXc?si=LDHBcZKwW4byq5h8 Indy Taco Places: https://pacostaquerias.com/ https://www.laparadaindy.com/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Another great chat with my guy Andy (@andytherd). This is our 3rd episode to date - check out our previous 2 discussions about the liver:Episode #84: Unpacking the word 'detox', liver health + fatly liver disease, micros and coffeeEpisode #114: Improving liver health, alcohol + fructose, foods you should eat more ofTopics discussed on this episode:-Grocery shopping on a budget + how to save money on food each month -Building a menu for the week-Fundamentals of prepping food and eating more meals made at home-Repurposing food for different meals with similar ingredients-Common obstacles people face when eating 'healthy' each week-A discussion around the word 'Superfood' commonly used in the nutrition space-Some of our favorite foods to incorporate + how to eat more of them+ so much more in-between. I loved this chat and I know you will too! Where to find Andy:IG: @andytherdFatty Liver Fighters Online CourseWhere to find me:IG: @lukesmithrdCheck out my website HEREFill out a 1:1 coaching application HERETIA for listening!

In hour 2, Sue hosts, "Sue's News" where she discusses the latest trending entertainment news, this day in history, the random fact of the day and much more. Mark is then joined by Paul Hall with Common Guy Film Reviews. He discusses upcoming releasing movies and shows to watch. He's later joined by KSDK Sports Director Frank Cusumano who discusses Mizzou football and basketball and other local sports.

Today's talk: The best Halloween yard decoration, Merry Christmas, simple stuff with no ending. Comment-cast. Patreon My Website.

Parshat Noach: Why does the Zohar Hakadosh call Noach a “shoite”?!?! The holy Noam Elimech's Zt”l favorite food!!! The first Rocket ship in history?!?!

So much to ponder, so little time! The Boily Pops are back with an all new episode where they cover all the important topics like what happens when we pass away, what their death row meal would be, and why Bad Bunny's Halftime Show announcement has people PRESSED. Josh and Sebas also announce a giveaway for the final show of the tour - may the odds be ever in your favor! Catch Josh and Sebas at the final Live Show of the tour!

How many memorable meals have you enjoyed on your travels? We're sharing unforgettable food memories from over 30 years of travel in Italy. From mozzarella in Naples to seafood in Sicily, hear how food, company, and beautiful settings create lingering Italian travel experiences and inspiration for your next adventure.Read the full episode show notes here > untolditaly.com/295NEW! - the Untold Italy app - access our entire podcast history ad free and searchable - DOWNLOAD FOR iOS  •  DOWNLOAD FOR ANDROIDThe app is FREE to download and check out our Milan guide and general travel content. Upgrade to PREMIUM  for a one time fee to access Rome, Florence, Venice, Sorrento, Cinque Terre, Amalfi Coast, Capri, Ischia, Tuscany, Lake Como, Lake Garda, Veneto, Lombardy, Campania, Lazio, Puglia, Abruzzo, Calabria, Umbria, Molise, Sardinia with much more to comeSupport the showSubscribe to our mailing list and get our FREE Italy trip planning toolkit - subscribe hereNeed help with your trip? Check out our Trip Planning ServicesJoin us on tour. Browse our Trip scheduleFollowSubstackInstagram • Facebook • YouTube Editorial InformationThe Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke 

On today's Extra, Dr. ED, THC Pizza, & Favorite foods Learn more about your ad choices. Visit podcastchoices.com/adchoices

What if you could lose 50 pounds postpartum without dieting, counting calories, or losing your milk supply? In this powerful episode, I'm opening up about the exact steps that helped me drop 50 pounds after baby #3 (and get to 10# less than I was before my 3 kids), while still breastfeeding, eating my favorite foods, and living a busy mom life. If you're feeling stuck, this one's for you.

Download my favorite nutrition app (use code WITSANDWEIGHTS for a FREE 2 week trial): https://bit.ly/philipmacrofactor--Food logging doesn't have to be tedious or time-consuming when you use the right tools and strategies.I'm revealing 7 of my favorite hacks to transform tracking from a daily struggle into a seamless 3-minute habit (cutting your time by 80%) while making your nutrition data more useful for reaching your goals.Episode Resources:Try MacroFactor for free with code WITSANDWEIGHTS (download from your phone's app store)Try our new 2-minute Metabolic Quiz to find out what's stalling your metabolism... and get a personalized roadmap to sustainable fat lossJoin Physique University for access to my Meal Planning Advisor GPT; this special link includes a free custom nutrition plan when you join: https://bit.ly/wwpu-free-planTimestamps:0:00 - The food logging friction problem 2:36 - MacroFactor vs. other apps 5:20 - Hack #1: Copy/paste 6:51 - Hack #2: Recipes from log 8:06 - Hack #3: Biggest contributors 9:20 - Hack #4: Pre-logging and planning 12:16 - Hack #5: Logging the "main" ingredients only 14:32 - Hack #6: Label scanning vs. barcodes 15:49 - Hack #7: Macro/micro trends 17:51 - Bonus Hack #1 19:19 - Bonus Hack #2Support the show

DM me "Bailey" on Instagram: https://www.instagram.com/realjaredhamilton/ to see if you're a good fit for coaching!If you've ever tried to “fix” your eating by cutting out sweets, forcing yourself into rigid diets, or shaming yourself into staying “on track” — only to end up bingeing, hiding your struggles, and feeling like a failure…this episode is going to change everything.In this episode, Bailey shares how she went from secretly bingeing on sweets and feeling stuck in shame…to finding food freedom, confidence, and a thriving life after coaching.It's not about willpower, restriction, or punishment—it's about grace, accountability, and building habits that actually last. This conversation proves you don't have to fear food or live in guilt to finally get the results you've been chasing.This isn't another “diet tips” episode. It's a real, vulnerable, and empowering blueprint for creating a healthy relationship with food—and yourself—that you can sustain for years to come.What we covered in today's episode:- Why willpower and restriction never fix binge eating- The simple but powerful method Bailey used to stop losing control around sweets- Why shame keeps you stuck—and how grace sets you free- The role of journaling in building emotional resilience- How sustainable habits spill over into confidence, relationships, and career growth- What “food freedom” really looks like in everyday life (yes, even pizza and ice cream!)- Proof that long-term results are possible—and why you can have them tooTIMESTAMPS:(00:00) - Intro(00:40) - Bailey's past & struggles with binge eating(04:20) - When she started to breakthrough(05:10) - The "Gas Station Method" for improving your relationship with food(07:40) - Dealing with shame and guilt around food(11:30) - Why you need to take progress photos(13:11) - How journaling made a massive difference(16:12) - Where are things now (2+ years later) for Bailey(28:55) - Developing resilience and facing resistance(32:25) - How she handles feeling unmotivated (34:56) - Stop "waiting for life to slow down"(39:14) - "I knew what to do but I wasn't doing it"(44:15) - Working through shame(45:30) - Bailey's advice for someone struggling with thisCONNECT WITH BAILEY:‣ Instagram: https://www.instagram.com/baileygeswein/MY RESOURCES & SPECIAL OFFERS:‣ Join Dieting From The Inside Out & get immediate access: https://inquire.hamiltontrained.com/collective‣ To apply for private, 1:1 coaching with Jared DM "Coaching" to 765-308-5751‣ Grab the Food Noise Solution Guide Here: https://inquire.hamiltontrained.com/food-noiseFIND ME ON:‣ Instagram: https://www.instagram.com/realjaredhamilton‣ YouTube: https://www.youtube.com/@JaredHamilton‣ TikTok: https://www.tiktok.com/@realjaredhamilton‣ Email: jared@hamiltontrained.com----© 2025 Jared Hamilton-----

If you're tired of dieting and food rules that suck the joy out of eating, this episode is your permission slip to ditch the “Do Not Eat” list for good. I'm breaking down the 4 weight loss identities, how they shape your results, and the identity shifts that make food freedom and weight loss possible—at the same time. What You'll Learn in This Episode: The 4 weight loss identities—and how to spot yours Why the diet industry hides the truth about identity How to stop emotional eating without food rules The mindset shift that makes weight loss inevitable Why you can eat what you love and still lose weight Links and Resources:

Marcus Thompson joins Murph & Markus to discuss his favorite food spots in Berkeley & to update everyone on the Al Horford sweepstakesSee omnystudio.com/listener for privacy information.

Marcus Thompson joins Murph & Markus to discuss his favorite food spots in Berkeley & to update everyone on the Al Horford sweepstakesSee omnystudio.com/listener for privacy information.

Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

The comfort foods we grew up with don't deserve their bad reputation. From cereal and hamburgers to mac and cheese and fried chicken, America's favorite dishes can actually be part of a balanced diet with some thoughtful modifications.Breakfast becomes a nutritional powerhouse when you add fresh fruit to cereal, use high-protein milk, or mix in fiber-rich options. Even the humble peanut butter and jelly sandwich – which University of Michigan researchers found adds more years to your life than almost any other food – proves that comfort and nutrition can coexist.Those classic hamburgers? They're already a balanced combination of protein, carbs, and fats – the problems come from preparation methods and proportions. By choosing leaner beef, whole grain buns, and generous vegetables, you transform fast food into real nutrition. The same goes for pizza, chili, and spaghetti with meatballs. These aren't inherently "bad" foods; they just need some rebalancing.The air fryer revolution has breathed new life into fried favorites. Chicken coated in cornflakes and air-fried delivers that satisfying crunch without excessive oil. Homemade french fries get crispy exteriors and soft interiors without deep-frying. Even simple swaps like mixing Greek yogurt with mayonnaise in potato salad maintain the creamy texture while improving the nutritional profile.American cuisine doesn't need to be abandoned for health – it just needs thoughtful modifications. Try our tuna mac and peas recipe with protein-enhanced pasta for a quick meal that satisfies comfort food cravings while delivering balanced nutrition. What American classic will you reimagine tonight? Support the showYou can find us on social media here:Rob TiktokRob InstagramLiam TiktokLiam Instagram

Topics discussed on today's show: Who's Going To Hell?, Since July 4th 1776, Fireworks Factory, Favorite Foods to Grill, ER Visits, % Celebrating 4th of July, Birthdays, History Quiz, Top 50 American Bands of All Time, 7 O'Clock Sexys, Movie Reviews, Movie Password, Jesse Money, Raising Minimum Wage, Sporting Parents, Marlon Wayans, and Apologies.

We're excited to share an episode of Who Smarted? — a top-rated, educational podcast for curious kids and families! Each fun-filled, 15-minute episode explores Science and History topics kids love (Favorite Foods, Animals, Outer Space, The Human Body, The Ocean) through humor, storytelling, and sound-rich adventures. In this episode, Accidental Inventions, you'll find out how everyday favorites like potato chips and popsicles were discovered totally by mistake! Loved by kids 5–10 (and secretly by their parents too), Who Smarted? is available on all major podcast platforms. Just search “Who Smarted?” on Spotify, Apple, or wherever you listen!

We're excited to share an episode of Who Smarted? — a top-rated, educational podcast for curious kids and families! Each fun-filled, 15-minute episode explores Science and History topics kids love (Favorite Foods, Animals, Outer Space, The Human Body, The Ocean) through humor, storytelling, and sound-rich adventures. In this episode, Accidental Inventions, you'll find out how everyday favorites like potato chips and popsicles were discovered totally by mistake! Loved by kids 5–10 (and secretly by their parents too), Who Smarted? is available on all major podcast platforms. Just search “Who Smarted?” on Spotify, Apple, or wherever you listen!

We're excited to share an episode of Who Smarted? — a top-rated, educational podcast for curious kids and families! Each fun-filled, 15-minute episode explores Science and History topics kids love (Favorite Foods, Animals, Outer Space, The Human Body, The Ocean) through humor, storytelling, and sound-rich adventures. In this episode, Accidental Inventions, you'll find out how everyday favorites like potato chips and popsicles were discovered totally by mistake! Loved by kids 5–10 (and secretly by their parents too), Who Smarted? is available on all major podcast platforms. Just search “Who Smarted?” on Spotify, Apple, or wherever you listen!