Podcasts about Food

Topics: Stages Of Life, 40 Kitchen Must Haves, Why Did God Make Us?, Shock Jock, To Be Famous, Superpowers, NCAA Brackets, Biggest Mistakes, No Food Touching, History Segment, Shame, Pray BONUS CONTENT: Restored To Ministry Quotes: “You must have the sandwich maker, Sherri.” “God likes us a lot.” “Perfectionism doesn't drive you to be great.” “The stage doesn't equal ministry.” “God will take us messy right now.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook!

Food for thought, plus answering a listener question about how to make time for yourself when it feels like there's no room for it in your schedule. SOCIAL⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@emilyabbate⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@hurdlepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CHECK OUTLMNT | Head to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠drinklmnt.com/hurdle⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get a free sample pack with any purchaseJOIN: ⁠⁠⁠⁠⁠⁠⁠The Daily Hurdle IG Channel⁠⁠⁠⁠⁠⁠⁠SUBSCRIBE TO: The Weekly Hurdle newsletterASK ME A QUESTION: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave me a voice message, or email hello@hurdle.us, to ask me a question.

Today on the HowToBBQRight Podcast, a close friend of ours won STEAK CHAMPION of the WORLD (00:34)! We had our inner office Mac and Cheese contest, and we are STUFFED (01:42)... Malcom has been craving some authentic jerk chicken (15:12). What exactly is pimento wood, and why does it make jerk chicken SO GOOD (28:07)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:23)! Next time you're on the hunt for Cheez-Itz, look for the K on the barcode (34:07). If you're storing asparagus for dinner, here's a quick tip to make it taste better (36:22). Southern Living dropped their list of the Best BBQ in each state, and we STRONGLY disagree (41:09)... If you managed to score some Nathan's Colossal Dogs, this is the BEST way to whip those bad boys up (51:03). When you've got a 3 pound brisket flat, should you use the pellet grill method on it (53:03)? Sometimes you've got more ribs than you've got grill space, here's how to get them done around the same time (54:30).

In this episode of What the Actual Fork, Sam sits down with Britta Bushnell, PhD, a renowned childbirth educator, author of Transformed by Birth, and speaker whose birth work journey started at just 8 years old. Britta shares how her early experiences shaped her understanding of the transformative power of child birth. Together, they explore identity shifts, relationship dynamics, and how embracing uncertainty can lead to profound personal growth.Listen to more podcasts like this: https://wavepodcastnetwork.comHero Bread is offering 10% off your order. Go to hero.co and use code FORK at checkout.Connect with Britta:Instagram: @brittabushnellphdNewsletter: Sign UpWebsite: https://brittabushnell.com/What The Actual Fork https://www.instagram.com/whattheactualforkpod/Sammy Previte https://www.instagram.com/find.food.freedom/Jenna Werner https://www.instagram.com/happystronghealthy.rd/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is our unabridged interview with Jacques Pépin. “Food is the great equalizer.” This is the mantra that has fueled the career of Jacques Pépin, who is respected as one of the finest chefs in the world. It has led him to cook for presidents and in world-class restaurants, and inspired him to write over thirty books. In this episode, he explains the role food plays in a flourishing life, describing how it breaks down barriers, builds community, and recalls us to ourselves, all while describing his own journey from a small French village to international culinary fame.Show Notes Resources: Jacques's website “The French Chef” SNL sketch “La Technique” by Jacques Pépin  Similar NSE episodes: Ben Cohen: Peace, Justice, Ice Cream Malcolm Gladwell: Becoming Malcolm Peter Harris and Jo Swinney: A Place at the Table PDF of Lee's Interview Notes Transcript of Abridged Episode  Want more NSE? JOIN NSE+ Today! Our subscriber only community with bonus episodes designed specifically to help you live a good life, ad-free listening, and discounts on live shows Great Feeling Studios, the team behind No Small Endeavor and other award-winning podcasts, helps nonprofits and brands tell stories that inspire action. If your organization has a message that deserves to be heard, start your podcast at helpmemakeapodcast.com. Subscribe to episodes: Apple | Spotify | Amazon | Google | YouTubeFollow Us: Instagram | Twitter | Facebook | YouTubeFollow Lee: Instagram | TwitterJoin our Email List: nosmallendeavor.com See Privacy Policy: Privacy Policy Amazon Affiliate Disclosure: Tokens Media, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn about your ad choices: dovetail.prx.org/ad-choices

At Kegs and Eggs we debuted our new segment "Sky's Wheel of Food." She thought it was a one time thing but we made sure to bring it back! This is Sky's Wheel of Food

Dale Jr. and Amy are back with another episode of Bless Your ‘Hardt, and things get real interesting. Dale's fired up about the studio chairs, Amy's dealing with Tooth Fairy struggles, and somehow, Dale's convinced he has an “iron gut.” Plus, the Earnhardt's have some new pets, attempt the whisper challenge, and tackle some of the wildest fan questions yet.

EP. 200 In this episode, I sit down with Kyal Van Der Leest, founder and formulator of LVLUP, a cutting-edge peptide-based supplement company. We dive deep into the power of peptides, their role in gut health, brain function, and overall wellness, and how they can be effectively used in over-the-counter supplements to optimize health. Kyal shares his unique approach—blending modern naturopathy with advanced formulations to create targeted solutions for health optimization. We also break down the differences between oral and injectable peptides, the impact of environmental toxins, and how to strategically use peptides to take control of your health and longevity Topics Discussed: What peptides are and how they support gut health, brain function, and recovery How Ultimate GI Repair works and why it's a game-changer for gut healing The key differences between oral and injectable peptides (and when to use each) How environmental toxins impact brain function, metabolism, and overall health The role of peptides in weight loss, muscle building, and body recomposition How to determine the best peptide-based supplements and therapies for your needs Head over to LVLUPHealth.com and use code DRTYNA at checkout to get 20% off your order sitewide.  On This Episode We Cover:  00:00:00 - Intro to peptides & Kyal's background 00:04:08 - GI Repair formula breakdown 00:10:25 - How to dose peptides effectively 00:14:30 - Environmental toxins & gut health 00:20:01 - Brain fog & cognitive peptides 00:22:46 - Boosting BDNF for brain function 00:27:55 - Peptides for recovery & longevity 00:32:11 - GLP-1 medications & metabolism 00:36:35 - Oral vs. injectable peptides 00:39:27 - Finding the right supplements 00:42:57 - Joint pain & inflammation support 00:49:05 - Peptides for weight loss & muscle 00:54:22 - Toxic load & stubborn fat 00:57:44 - MTHFR, mold, & detox pathways 01:00:51 - Naturopathic medicine & root causes Further Listening:  EP. 183: Breaking Down The Latest Sensationalism About Ozempic | Solo Ozempic Done Right Playlist Sponsored By:  LVLUP | Head over to LVLUPHealth.com and use code DRTYNA at checkout to get 20% off your order sitewide. Disclaimer: Information provided in this podcast is for informational purposes only. This information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product. Do not use the information provided in this podcast for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or other supplement, or using any treatment for a health problem. Information provided in this blog/podcast and the use of any products or services related to this podcast by you does not create a doctor-patient relationship between you and Dr. Tyna Moore. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent ANY disease.

From pear & blue cheese to bone marrow with bourbon smoked cherries, Salt & Straw has always been experimental, and eager to weave local products and ingredients into their flavors. On this delightful episode, we hear how the highly successful brand got started (the story involves Portlandia, an ice-cream maker from Goodwill and Cheetos), the grossest flavor head ice-cream maker Tyler ever developed and, of course, their last meals – both chose sentimental dishes made by their Grandma Malek. Speaking of grannies, we’ll meet the owner of Enoteca Maria, a Staten Island restaurant where the food is cooked by a rotating cast of grannies from around the world. This month alone, the Nonnas of the World program welcomes women from 12 different countries, eager to share their unfussy homestyle cuisine. It’s hard to imagine a world without ice cream. Food historian Sarah Lohman shares the history of the sweet treat, and says we have Black enslaved Americans to thank for the invention of the creamy, delicious ice cream (and scooping tool!) we know and love today. Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings, coming April 2025! Follow along on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

In this episode of Champagne Problems, Robbie Shaw sits down with WiBi Ashley, a plant-based chef and wellness advocate, to explore the power of food as medicine. Weebie shares her transformative healing journey after a life-altering car accident, her experiences working as Woody Harrelson's personal chef, and her mission to reconnect people with the healing properties of whole, natural foods. From overcoming trauma to building community through nutrition, this conversation is a must-listen for anyone on a path to holistic health. Check out her website: https://www.artandremedies.com/meet-wibi.html

Founder Resource Series   Episode Description: “I think consumers and company leaders are becoming more curious as to what the alternatives are and not just following simple workflows and playbooks. The transparency and the ability to educate around the possibilities— the alternative possibilities of manufacturing and ingredients that are available.” —Riana Lynn    The possibilities for AI-powered innovation in the culinary world are truly exciting. Consumers are now more intrigued than ever about the transformative potential of AI-powered solutions in innovation and nutrition.  This week, we are joined by Riana Lynn, the Founder of Journey Foods, a cutting-edge platform that leverages AI to transform the way companies approach food innovation. With a diverse background spanning VC, chemistry, and entrepreneurship, Riana is at the forefront of driving positive change in the food industry. Tune in as Justine and Riana discuss the role of AI in revolutionizing food formulation and sourcing, the impact of Journey Foods on companies of all sizes, the importance of transparency and education in the food industry, and more.    Meet Riana:  Riana Lynn, MPH is an entrepreneur, storyteller, and AI consultant dedicated to transforming the global food system through innovative, data-driven solutions as the founder and CEO of Journey Foods. Recognized as a World Economic Forum Tech Pioneer and Google Entrepreneur-in-Residence, she has delivered over 230 speaking engagements at prestigious forums worldwide. As the inventor of the first AI patent for generative recipes and one of the first women with an AI software patent, Riana leads Journey Foods and Journey Labs in setting new industry standards. She combines her focus on creative community building with her commitment to business challenges. Riana holds degrees and formal training in Biology, Chemistry, Anthropology, Black Studies, Public Health, and Artificial Intelligence from multiple prestigious institutions. Based in Atlanta, she enjoys collecting art, growing fruit trees, and exploring culinary and architectural heritage sites globally.   Website LinkedIn Instagram X Dribble   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:24 Bridging the Nutrition Gap with AI 04:57 Food and Chronic Diseases 09:24 AI in Food Innovation 16:19 Journey Foods' Services and Impact 21:56 Connect with Journey Foods

Food frequency… What is it? I'm not talking about the wavelength of food, I'm talking about how often you eat throughout the day. I've gotten a lot of questions from listeners lately asking how often they should eat and wondering if they'll need to eat every 2 hours for the rest of their lives.In this episode:[01:05] Let's talk about food frequency or the frequency with which we eat. [03:22] The first rule of nutrition is, “Know thyself.”[08:28] Any changes you make in balancing your hormones will take 3-4 months to realize. [09:22] Learn the reasons our body will release adrenaline.[11:32] Signs of high adrenaline and why it's important to know thyself.[14:56] People who don't lean toward adrenaline dominance likely do not need to eat more frequently.[18:13] The goal is to move back to a place of balance and equilibrium.[19:10] Remember that the most important thing for a woman is to eat enough and frequently enough for you. [23:12] Important parameters to keep in mind when your consider when and what to eat.Links and Resources:PMS Bible:https://amzn.to/3DxzUS1Once a Month:https://amzn.to/3DznglsAdrenaline Dominance:https://amzn.to/3FyTkX4Progesterone in Orthomolecular Medicine:https://ia802902.us.archive.org/11/items/ProgesteroneInOrthomolecularMedicine/Progesterone%20in%20Orthomolecular%20Medicine%20.pdfStudies:https://pmc.ncbi.nlm.nih.gov/articles/PMC7529793/https://pubmed.ncbi.nlm.nih.gov/15961530/https://pmc.ncbi.nlm.nih.gov/articles/PMC5146195/https://pubmed.ncbi.nlm.nih.gov/8300009/https://www.sciencedirect.com/science/article/pii/S0091302220300479Submit Questions Here: https://airtable.com/appoicByQy3UFoSXs/shrXwD7wQFJQr68NnSign Up for Sunday Tea Here: https://jessica-ash-wellness.ck.page/04f86a550fGet more info on Philosophia Society Here: https://www.jessicaashwellness.com/philosophia-societyDiscount Codes from Our Sponsors:Subluna:https://shopsubluna.com?sca_ref=6575731.SiVwQ6X9YX*Code JESSICAASH for 10% offIG: @shopsubluna*This is an affiliate link. We may receive a commission if you make a purchase after clicking on one of these linkConnect with Jessica:Have Sunday tea with me! Sign-up for my Sunday newsletter where I share what's on my brain from the nutritional to spiritual: https://www.jessicaashwellness.com/email-subscribe. Join the Fully Nourished community! Follow me @jessicaashwellness on Instagram: https://www.instagram.com/jessicaashwellness/

It's a quad crew as Jason is back on sabbatical this week for St. Patrick's Day. We open up talking about childhood troubles and Jason has the latest Internet finds for us involving snakes. Florida Man involves St. Patrick's Day and 911…a great combo. It's the Elite Eight of the Chicken Tender Bracket with #1 Publix vs. #9 Slim Chickens and #2 Zaxby's vs. #11 Culver's.    Chris has an I Don't Get It and Kevin has his weekly Dad Tip. Jose has the latest WWFU with plenty of content and a chance at the Big Board to wrap it up with Trivia. Special thanks to Naomi and Henderbeard for the voice nuggets. Grab your favorite Irish whiskey or Guinness and enjoy. Cheers!     CupToCupLife.com

Lee Coronado, raised in Perryton, Texas, has always had a passion for experimenting with flavors. As a child, he would mix different sauces and condiments from the fridge together to create unique taste combinations, showcasing his natural curiosity in the kitchen. Lee's journey into the world of barbecue began when his good friend Matt Yara built an Ugly Drum Smoker. After trying the BBQ Matt cooked on it, Lee was hooked. Inspired by the flavors, he decided to build his own smoker and dive deeper into the art of grilling. That decision sparked his love for barbecue, eventually leading him to compete in SCA, CBA,KCBS, IBCA events. In his very first BBQ competition, he walked away with the Grand Champion title, and from that moment, he was fully committed to the craft! Today, Lee is the creator of Meat Hammer Rubs, offering a line of award-winning seasonings, including Meat Hammer All Purpose (1st place winner in the NBBQA poultry category in 2024), designed to elevate the flavor of any dish. His rubs are made with high-quality ingredients, never cutting corners when it comes to flavor, ensuring each product delivers the perfect balance of spice and taste. His products have become a favorite among grilling enthusiasts, backyard cooks, restaurateurs, and chefs alike. Lee continues to share his passion for barbecue, from his home base in Amarillo to pitmasters, cooks and food lovers across the country.

This is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside TrackThe Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott's heritage and inspiration for his interpretation of Italian cuisine.“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005BioWhile at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This week Zorba and Karl look at how parenting may kee your brain young, and they discuss how brewing tea may filter out harmful heavy metals. Plus, they share a delicious recipe from an Elvis cookbook for Quick Chicken Supper Skillet.

On this week's episode of The 1 Girl Revolution Podcast, we welcome Denise Bjurholm, Executive Director of Backpack Buddies, and Terri Bagen, Founding Board Member of the organization—a nonprofit dedicated to fighting childhood hunger by providing weekend meals to children facing food insecurity. Backpack Buddies is making an incredible impact by ensuring that children who rely on school meals during the week don't go hungry over the weekend. With a mission to serve and support children and families in need, Backpack Buddies partners with schools and community organizations to discreetly distribute food-filled backpacks to students who need them most. In this episode, you'll hear: The inspiring story behind Backpack Buddies and how it all began; How Denise and Terri got involved in this mission and what fuels their passion for fighting childhood hunger; The impact Backpack Buddies is making in communities and the stories of the children and families they serve; How you can get involved and support their mission; And so much more! For more information on Backpack Buddies, visit: www.1GirlRevolution.com/BackpackBuddies Note: During this episode, we share some exciting upcoming news with you! Our listeners get the details first! So you don't want to miss this! Listen and Subscribe: Don't miss this inspiring and impactful episode—and so many others! Listen to The 1 Girl Revolution Podcast on #ApplePodcasts, #Spotify, #YouTube, and subscribe to stay up-to-date with our latest episodes. Join the movement to empower girls and change the world, one story at a time! For more information on 1 Girl Revolution, please visit: 1GirlRevolution.com

E055: The Lunch Line | @thejuiceboxpodhttps://linktr.ee/thejuiceboxpod- Jake calls out- Land food only- Food you work for- Leg Day Everyday- Racing News- Severance Stinks- TVTwitter -- @thejuiceboxpodInstagram -- @thejuiceboxpodFacebook -- The Juicebox PodcastTik Tok -- @TheJuiceBoxPodcast

Hello and welcome to another episode of the podcast. As I work on my next cookbook proposal, one thing that keeps coming up is that I am embarking on the long-game of cookbook publishing. From idea to a finished book, traditional publishing takes at least 18 - 24 months. That means the cookbook won't be "in my hands" for quite a while. How do you sustain the journey to a traditionally published book? That's what we're going to talk about today.  Things We Mention In This Episode: Build your Cookbook Author Platform Receive a free copy of the Art of Cookbook Creation checklist  

 Uncover the truth behind history's biggest myths  - and truths you were never told before. Facts from Napoleon's height to the dancing plague. Prepare to be surprised! You've been lied to - find out the real stories here! There are truths that aren't true - and truths that have been hidden from you. 

Send us a textVictor, Evelyn, and Mark hang out this week to DRINK and talk about old spring cleaning topics, Selena Gomez, green beer, Sabrina Carpenter, and relay races.

What if the challenges life throws at you aren't roadblocks but stepping stones to something greater? Born almost blind, Jennie Coleman never saw the world like others until a miraculous surgery at 13 changed everything. But that was just the beginning. She built a trailblazing career at Bombardier, specializing in corporate strategy and travelling between Montreal, Zurich, Berlin, and Beijing. Then, life threw her another challenge: her daughter Laura, born with an ultra-rare genetic mutation, forever needed care. Jennie could have retreated, but instead, she redefined success. Jennie left the corporate world, took a leap of faith, and bought a business she knew nothing about—Equifruit, a Fairtrade banana company. And with the same resilience that carried her through every chapter of her life, she turned it into a force for good, fighting for fair wages, sustainability, and ethical trade.  Jennie's journey—from corporate warrior to purpose-driven entrepreneur—earned her the title of RBC Momentum Award Winner. The Harvard Business School has published a case on her accomplishments, and Jennie has been named Canada's Most Admired CEO by Waterson Human Capital.  But her story isn't just about business. It's about family, and humanity, and someone who sees beyond profit to a higher purpose.   To learn more about Equifruit,  https://equifruit.com/en/  

Is the Nova Score Accurate About Processed Vegan Protein? Part 2 of 2. Many vegan proteins labeled as UPFs are not only nutritionally sound but also more sustainable than animal-based options. Listen to today's episode from VegNews.com #vegan #plantbased #plantbasedbriefing #UPFs #ultraprocessedfoods #novascore #veganprotein #plantbasedmeat #plantbasedprotein ======================== Original post: https://vegnews.com/is-the-nova-score-accurate-about-processed-vegan-protein  Related Episodes: 1017: Plant-Based Meats and Puberty, Obesity, and Fracture Risk by Dr. Michael Greger at NutritionFacts.org 851: Headlines Matter: Topline Takeaways From A Recent Ultra-Processed Food Study Are Wrong And Irresponsible https://plantbasedbriefing.libsyn.com/851-headlines-matter-topline-takeaways-from-a-recent-ultra-processed-food-study-are-wrong-and-irresponsible-by-amy-williams-at-gfiorg 351: “Processed” is a Useless, Empty Descriptor of Food https://plantbasedbriefing.libsyn.com/327-processed-is-a-useless-empty-descriptor-of-food-by-dr-karthik-sekar-at-aftermeatbookcom  287: What is a Processed Food Vs A Whole Food? https://plantbasedbriefing.libsyn.com/287-what-is-a-processed-food-vs-a-whole-food-by-thomas-campbell-md-at-nutritionstudiesorg  175: [Part 2] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/175-part-2-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg  174: [Part 1] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/174-part-1-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Nigeria, one of Africa's most populated countries. We find out more about the types of food and culture there and how it affects food worldwide from Ozoz Sokoh, author of Chop Chop, The Food of Nigeria. And, Jacqueline Coleman speaks with Greg Lambrecht, the founder and inventor of Coravin. Learn how it has revolutionized the wine industry.

Here is your Daily Disney News for Thursday, March 20, 2025 - Disney's Animal Kingdom in Orlando will debut "Rivers of Light: A Journey Through the Stars" next month, featuring water projections, drones, and fireworks. - Disneyland California kicks off its annual Food and Wine Festival this weekend, complete with 30 marketplace booths and live cooking demos by celebrity chefs. - Tokyo Disneyland's "It's A Small World" ride is being updated to include new characters from films like Moana, Frozen, and Coco. - Disney+ is bringing back "The Wonderful World of Disney" series, showcasing classic films every Friday night for nostalgic movie nights. Have a magical day and tune in again tomorrow for more updates.

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Jusqu'à 57 degrés relevés dans une cuisine en période de fortes chaleurs ? De quoi se poser de sérieuses questions ...Dans cet extrait, Alexandre Florentin (président de la mission d'information et d'évaluation du conseil de Paris "Paris à 50°C) et Rachel Fontanier (cheffe parisienne) reviennent la question du bien-être des équipes en cuisine, un problème voué à s'aggraver avec l'augmentation des températures extrêmes causées par le dérèglement climatique.Pour en savoir plus, écoutez l'épisode en entier !Modéré par Zazie Tavitian, cette discussion empreinte de militantisme et d'espoir a été enregistrée à Paris, le 12 octobre 2024, lors du lancement de la série d'événement Chaud Devant ! Manger sous 50°C. *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Narrator: Vanessa Labrie

Paul Jacobs of Food for the Poor explains the impact your gift can do to provide food for a year for a hungry child. https://foodforthepoor.donorsupport.co/page/Eric-FEEDS?utm_campaignSee omnystudio.com/listener for privacy information.

Have you ever been told to swap rice for quinoa or skip the plantains in the name of “healthy eating”? In this episode of the Diabetes Digital Podcast, we sit down with Dalina Soto, a Dominican-American registered dietitian and author of The Latina Anti-Diet, to explore how mainstream nutrition has unfairly vilified cultural foods. Food is more than just calories—it's tradition, culture, and connection. Dalina shares why reclaiming our cultural foods without guilt is a powerful act of healing.We dive into the impact of diet culture and weight stigma on communities of color, unpack the problematic history of BMI, and discuss how the wellness industry often overlooks cultural nuance. Dalina also offers practical ways to heal your relationship with food while honoring tradition, showing how reconnecting with cultural foods can be an act of self-care and resistance.If you're living with diabetes or prediabetes and want personalized support from a Registered Dietitian Nutritionist covered by insurance, visit diabetesdigital.co to connect with our culturally aware and weight-inclusive team. And if you love the show, don't forget to rate and review us on iTunes or Spotify—it makes a huge difference! For additional resources and show notes, head to diabetesdigital.co/podcast.

Grab your credit cards and act now—this deal won't last forever! This week, we're taking a nostalgic deep dive into the golden era of infomercials. From the Magic Bullet's chaotic breakfast parties to Cindy Crawford's Meaningful Beauty, we're reliving the most iconic TV sales pitches of all time. We also discuss the wonders of Wen Shampoo, the absolutely disgusting Ped Egg, the Topsy Turvy tomato planter, and the OG mineral makeup craze with BareMinerals. And, of course, no infomercial conversation is complete without the legendary daddy Billy Mays. But wait, there's more! Tune in now—operators are standing by. Get Merch: campcounselorspodcast.com/merchWant BONUS CONTENT? Join our PATREON! ➜ This episode is sponsored by ZocDoc. ➜ This episode is sponsored by Progressive Insurance. Try it today at Progressive.com Check out our website and submit your inquiries for advice, juicy gossip, confessions, and horror stories! Sources:➜ Ben Hooper. “Watch: Vienna's Vegetable Orchestra Earns World Record by Playing with Food.” UPI, UPI, 5 Mar. 2025.➜ Ben Hooper. “Pokémon-Shaped Flamin' Hot Cheeto Sells for $87,840.” UPI, UPI, 6 Mar. 2025.➜ James Robson. “This Wild Ancient Version of Soccer Has Rules like ‘no Murder' and Is Still Being Played Today.” AP News, Aciated Press, 7 Mar. 2025. Camp Songs:Spotify PlaylistYouTube PlaylistSammich's Secret Mixtape Social Media:Camp Counselors TikTokCamp Counselors InstagramCamp Counselors FacebookCamp Counselors Twitter

Grab your credit cards and act now—this deal won't last forever! This week, we're taking a nostalgic deep dive into the golden era of infomercials. From the Magic Bullet's chaotic breakfast parties to Cindy Crawford's Meaningful Beauty, we're reliving the most iconic TV sales pitches of all time. We also discuss the wonders of Wen Shampoo, the absolutely disgusting Ped Egg, the Topsy Turvy tomato planter, and the OG mineral makeup craze with BareMinerals. And, of course, no infomercial conversation is complete without the legendary daddy Billy Mays. But wait, there's more! Tune in now—operators are standing by.Get Merch: campcounselorspodcast.com/merchWant BONUS CONTENT? Join our PATREON! ➜ This episode is sponsored by ZocDoc. ➜ This episode is sponsored by Progressive Insurance. Try it today at Progressive.comCheck out our website and submit your inquiries for advice, juicy gossip, confessions, and horror stories!Sources:➜ Ben Hooper. “Watch: Vienna's Vegetable Orchestra Earns World Record by Playing with Food.” UPI, UPI, 5 Mar. 2025.➜ Ben Hooper. “Pokémon-Shaped Flamin' Hot Cheeto Sells for $87,840.” UPI, UPI, 6 Mar. 2025.➜ James Robson. “This Wild Ancient Version of Soccer Has Rules like ‘no Murder' and Is Still Being Played Today.” AP News, Aciated Press, 7 Mar. 2025.Camp Songs:Spotify PlaylistYouTube PlaylistSammich's Secret MixtapeSocial Media:Camp Counselors TikTokCamp Counselors InstagramCamp Counselors FacebookCamp Counselors Twitter See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Rich Zeoli Show- Hour 4: 5:05pm- Operation Stork Speed! Health and Human Services Secretary Robert F. Kennedy Jr., working alongside the Food and Drug Administration (FDA), announced efforts to “expand options for safe, reliable, and nutritious infant formula.” 5:15pm- While appearing on the show yesterday, Bill D'Agostino—Senior Research Analyst at Media Research Center—unveiled his latest montage masterpiece which consists of leftists openly praising Elon Musk prior 2024—calling him a “genius” and “the real-life Iron Man.” Now, they all hate him! 5:20pm- On Tuesday's episode of The View, host Sonny Hostin grilled Senate Minority Leader Chuck Schumer over his decision to help Republicans overcome the Senate filibuster and pass a continuing resolution bill that averted an imminent government shutdown. Schumer insisted he deserves to remain the Democrat leader in the Senate—citing his proven history as a tactician. However, Senators Jeanne Shaheen (D-ME) and Gary Peters (D-MI) have both announced they won't run for reelection in 2026. Both races are now expected to be hyper-competitive—which doesn't bode well for Democrats…or Schumer. 5:30pm- The Alien Enemies Act of 1798, which the Trump Administration cited as grounds for legally deporting Tren de Aragua gang members who entered the United States illegally, states: “Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled, That whenever…any invasion or predatory incursion shall be perpetrated, attempted, or threatened against the territory of the United States, by any foreign nation or government, and the President of the United States shall make public proclamation of the event, all natives, citizens, denizens, or subjects of the hostile nation or government, being males of the age of fourteen years and upwards, who shall be within the United States, and not actually naturalized, shall be liable to be apprehended, restrained, secured and removed, as alien enemies.”

The Rich Zeoli Show- Full Episode (03/18/2025): 3:05pm- On Friday, President Donald Trump issued orders to deport roughly 250 dangerous gang members who entered the U.S. unlawfully—sending them to El Salvador where they will be held at the country's “terrorism confinement center.” Judge E. Boasberg, of the U.S. District Court for D.C., ordered the Trump Administration to have the planes reverse course and return the detainees to the United States. However, due to the late timing of the order, the Trump Administration followed through with the deportation as planned. The administration contends the removals were lawful and within the established powers of the executive branch, specifically citing the Alien Enemies Act of 1798. 3:30pm- Rich references the 1984 film, “Red Dawn”—starring Patrick Swayze, Charlie Sheen, and Jennifer Grey. Matt reveals he has never seen the original, but he has seen the terrible 2012 remake starring Chirs Hemsworth. He also concedes he has never seen the original “Top Gun” or Oliver Stone's “JFK.” 3:45pm- The Alien Enemies Act of 1798, which the Trump Administration cited as grounds for legally deporting Tren de Aragua gang members who entered the United States illegally, states: “Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled, That whenever…any invasion or predatory incursion shall be perpetrated, attempted, or threatened against the territory of the United States, by any foreign nation or government, and the President of the United States shall make public proclamation of the event, all natives, citizens, denizens, or subjects of the hostile nation or government, being males of the age of fourteen years and upwards, who shall be within the United States, and not actually naturalized, shall be liable to be apprehended, restrained, secured and removed, as alien enemies.” 4:05pm- Speaking with the press, President Donald Trump said that on Tuesday afternoon he will be releasing “all of the [President John F.] Kennedy [assassination] files.” According to The Daily Wire, the release will include 80,000 documents. The documents are yet to be released. 4:30pm- On Friday, several Senate Democrats—following Senate Minority Leader Chuck Schumer's recommendation—broke the filibuster allowing Republicans to pass a continuing resolution bill that prevented a government shutdown at least through September. According to reports, Schumer is now being targeted for a primary challenge and even temporarily delayed his book tour due to progressive backlash. While appearing on The View, Schumer went into damage control—denying claims he “caved” to Republicans. He also revealed that he wakes up at 3am in the morning worried about “oligarchs” like Elon Musk. 4:40pm- In a post to social media, Senator Elizabeth Warren complained that Tesla has only paid $48 million in taxes over the last 3-years despite earnings of $10.8 billion. But the Wall Street Journal Editorial Board adroitly notes that the generous tax breaks were all provided to Tesla courtesy of green energy and electric vehicle mandates created by, and endorsed by, Democrats. 5:05pm- Operation Stork Speed! Health and Human Services Secretary Robert F. Kennedy Jr., working alongside the Food and Drug Administration (FDA), announced efforts to “expand options for safe, reliable, and nutritious infant formula.” 5:15pm- While appearing on the show yesterday, Bill D'Agostino—Senior Research Analyst at Media Research Center—unveiled his latest montage masterpiece which consists of leftists openly praising Elon Musk prior 2024—calling him a “genius” and “the real-life Iron Man.” Now, they all hate him! 5:20pm- On Tuesday's episode of The View, host Sonny Hostin grilled Senate Minority Leader Chuck Schumer over his decision to help Republicans overcome the Senate filibuster and pass a continuing resolution bill that averted an imminent government shutdown. Schumer insisted he deserves to rem ...

The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Hey y'all, welcome back to the Roots and Refuge Podcast! Food isn't just something we need—it's something we get to enjoy. In this episode, I'm diving into the idea of food as both a necessity and a passion. For generations, people spent most of their time and energy simply securing food for their families, but in today's world, we've outsourced so much of that work in the name of convenience. What are we doing with all that extra time? And what happens when we take back some of that effort—when we slow down, grow what we can, and put intention into cooking real, nourishing meals? I'm sharing my thoughts on why it's okay (and even good) to spend time thinking about food, how I've balanced making things from scratch while still allowing room for convenience, and why feeding people is one of the most beautiful ways to show love. Thanks for spending this time with me today. If you love these conversations and want to support the podcast, be sure to check out our Patreon, where we post episodes early and do a monthly live Q&A. 

Liz, a mama of two from Long Island, New York, joins us today sharing her experience with preeclampsia, an unexpected C-section, and her successful VBAC with her second. Liz had a perfect health history and never had any surgeries before her C-section. It was so frustrating to feel so out of control. In between her birth and her second pregnancy, Liz's mom unexpectedly passed away. She shares how she has been processing the intense grief from her mother's passing and from the positive birth experience she wasn't able to have. Liz made lots of changes going into her VBAC birth including diet, switching providers, and choosing to birth at home!Liz's DoulaCoterie Diapers - Use code VBAC20 for 20% offHow to VBAC: The Ultimate Prep Course for ParentsFull Transcript under Episode Details Meagan Hello, everybody. We have our friend, Liz, from New York with us today. She is a mom of two and almost two years old. Right? Your VBAC baby?Liz: Yes.Meagan Almost two years since your VBAC baby.And then an almost six-year-old. And yeah, like I said, she lives in New York, and she's going to be sharing her stories with you guys today. With her first birth, she actually had preeclampsia, so she's gonna talk more about that. And then with her second birth, she didn't have preeclampsia. I think this is an important thing to talk about because we know that having preeclampsia again is a possibility, and it might be slightly increased if you've had it, but it doesn't mean you will. So I'm hoping that we can talk a little bit more if you did do anything to try to avoid it. The second one, we'll talk more about that in a little bit. But knowing that it's still okay. If you have preeclampsia, you can still VBAC. Now, in her second one, she didn't have preeclampsia, but you can still VBAC if you have preeclampsia. So we're going to talk about that a little bit after your first birth too, because I want to know more. All right. We do have a Review of the Week today, and this is by jess2123. It says "Best Podcast for VBAC". It says, "I listened to the podcast after my son's birth. I learned so much that I knew I wanted a VBAC for my second birth. When I became pregnant again, I would listen to this podcast during my walks. Thanks to the wealth of knowledge that I gained, I had my unmedicated VBAC in 2023." Congratulations, Jess, on your VBAC, and thank you so much for your review. I know this year we're tossing it up between reviews and educational pieces, but I just do want to remind you really quickly that if you haven't left us a review yet, we would love it. You can push "pause" right now and listen or leave a review on Apple Podcasts or Spotify. You can go over to Google. Google "The VBAC Link", and leave us a review there. These reviews really do help us and bring us so much joy. So without further ado, I want to turn the time over to you.Liz: Thank you so much. I guess every VBAC story starts with the Cesarean story, or at least there's one in there. My pregnancy journey did start with a Cesarean as far as the first birth. As Meagan mentioned, I am a mom of two. With my first son, I fortunately have been reproductively very healthy and otherwise healthy my entire life. I was able to track everything. I had regular cycles and really no issues there, so I feel really, really blessed in that regard. I was able to get pregnant pretty easily. I believe I got pregnant in about February 2018 for the first time. I found out mid-March after I tested in my bathroom and just ran out with the test to my husband, nothing super special. I think I was just shocked. I remember I had gone to a St. Patrick's Day parade and felt so tired that I said to my friend, "I'm going to go home and nap in between that and another event." They were all like, "Why are you napping?" I was like, "I don't know, I'm just really tired." I took the pregnancy test to rule out pregnancy. It was immediately positive which was amazing. My EDD, my estimated due date, was supposed to be Thanksgiving that year, so it was November 22nd which was Thanksgiving 2018. That just made me laugh because I was like, wow, what a far cry from Thanksgiving Eve spent even a decade previous. But yeah, so my pregnancy started out pretty status quo, I would say. I definitely experienced that nausea. My morning sickness was definitely an all-day thing, so it was a little tough. I think it threw me for a loop because I didn't know what to expect. I had always wanted to eat healthier, especially being pregnant, but it was like my body would not allow me to eat what I wanted or what my brain wanted me to eat. It was a lot of carbs to start out. I know that's pretty common. I remember when I went for my first appointment, I had called an OB's office. I'm trying to think. I think I had gone for one well-woman visit before, but I had two friends, actually three friends who had delivered with this OB and had good experiences, so I figured I would give it a try. The funny thing is, pretty much from the jump, I could tell that we weren't very aligned. I didn't really see eye-to-eye with him, but he had this nurse practitioner who was wonderful, and I feel like she drew people in because she was just very nurturing and calming, and she just had that great energy. I knew, obviously, she wasn't going to be at my birth, but I still stayed there.Meagan Oh yeah. So can we talk about that a little bit? So you had one provider that you're like, "I don't know, our energy doesn't match." And then one that you're like, "Our energy totally matches." But then they wouldn't be birthing with you. So tell me a little bit more of what that provider was that wasn't matching your energy.Liz: Yeah. So I guess because I had always been so healthy, my experiences with medical professionals were very limited. I had just gone to doctors for routine checkups my entire life, and everything was always fine. I think because I wasn't very experienced in the medical world, I almost had this aversion to it. I just was like, they're there if there's an emergency, but it'll be fine. Everything will be fine. I'm trying to do this as naturally as possible. He seemed very old school. I don't know how to describe it, just very set in his ways. I remember, I'll circle back around, but towards the end of the pregnancy when I had finally gotten the gall to tell him that I really wanted to try and do this unmedicated because I was so nervous to say that, he was like, "Well, don't expect this baby to just fall out of you. You're a first-time mom."Meagan Wait, what?Liz: He literally said that to me. And I was like, "Okay, I didn't think that." Meagan: I wasn't saying that. Liz: Yeah, I wasn't saying that I didn't think I wouldn't have to work hard. That's not what I'm saying. So just comments like that. The bedside manner just didn't seem very nurturing. He was very by the book, quick appointments, and asking me his little checklists of items, and that was it, whereas I felt like his nurse practitioner was very warm, had great bedside manner, and really just cared about mothering the mother in that situation. It wasn't just about the baby and how I was going to give birth or how I preferred to give birth. It was the entire experience. I remember at one point, she even said, "Obviously, there is a need for testing certain things and for keeping an eye on everything, but I really just feel like if we left women more alone to go through their pregnancies, they might be better off because we're so hands-on in the United States, and it just causes sometimes more anxiety throughout a time that's supposed to be really beautiful."So she did mention that she reminded me of, I don't know, a woman who crouched down in the field and gave birth to her babies in the woods. That's who she reminded me of. I don't know if that's the truth for her. I never did ask anything about her birthing experiences, but that's who she reminded me of. Just super warm and nurturing. I think also I maybe just aligned more with a female provider. It could have been just that too.Meagan: Yeah, it could have been. But I mean, what you were saying, comments like that, if I'm being super straight, we've interviewed providers on here that have come across really great, and then the more I've interviewed them, I'm like, "Oh, I don't know if I like that. I don't know."That can just happen. I think that's where it comes with vetting your provider and going with who makes you feel warm and fuzzy. But at the same time you're in this place where you're like, well, we've got this medical. We'll see how it goes. I've got this to also like, I've got this warm, fuzzy, filling-my-cup over here. So it seems like it's an okay match, right?Liz: Yeah. And I also manipulated it to the point where I would only make appointments when she was available throughout my pregnancy where the office was like, "You have to see the OB. You have to. He is going be the one who's attending your birth." I'm just like, "But I don't want to. I don't want to do that."Meagan: Yeah.Liz: I just stuck with the practice, I think, because I was nervous. I was new to it and like you said, I was getting my warm and fuzzy cup filled by that nurse practitioner's presence. Things progressed. I finally outgrew that morning sickness. By the second trimester, it was week 12 or 13 and it let up, and I was feeling good. I was pretty energetic. I was doing yoga on a somewhat regular basis. Nutritionally, I do want to mention because I think this does play a role in how things may have gone with the preeclampsia. But nutritionally, I was actually coming off of a vegetarian diet. I had been a vegetarian for a few years. I had gotten really deep into yoga in the early 2010s, and I became a vegetarian when I was doing teacher training for that. So I was purely vegetarian for a few years, and then I started integrating poultry back into my diet. I ate very little because my husband also doesn't consume a lot of meat, so we just didn't eat a lot of meat. I feel like I'm already a picky eater even as an adult. I definitely was as a child, but even as an adult, I still have things that I just don't like, so I feel like my diet was pretty limited, and I perhaps was not getting the nutrients that I needed, especially when my body underwent this or got pregnant and was going through this stressful event.Meagan: Yeah. Growing a placenta and a baby. Yeah, it needed its nutrients.Liz: Yeah. So I feel like during my pregnancy, especially once I started to feel good again, I ate whatever I wanted. So that whole like, I'm just going to eat so healthy, I was just like, yeah, no. I'm eating for two. I totally knew that's not what you're supposed to do. Meagan: I did the same thing. Liz: Yeah. I was like, whatever. I'm feeling great. I'm going to eat it. It's there. I'm going to eat it. So I get to my 20-week anatomy scan. I'm not even sure if it was exactly at 20 weeks, and everything goes well. Fortunately, no complications with the baby. Oh, I had also gotten a NIPT to find out the sex of the baby, so I knew I was having a boy. The anatomy scan did validate that. But that week, I don't know if it was right before or right after my anatomy scan, I noticed that I was starting to swell just on my right side of my body. My right foot was swollen. My right ankle leg was a little swollen. I remember reaching out to my social media friends. I just put out a status like, "Hey, pregnant lady here. I don't really know what's going on. Is this normal? Is this something I should bring up to my provider? What do you guys think?" There were plenty of people who were like, "No, it's totally normal to be swollen at that point." I even said, "It's only on one side though. It's weird."Meagan: Yeah, yeah.Liz: So they were like, "Just elevate your feet. See what happens." It would always go down, but it was just odd that I happened to notice just the swelling on one side of the body. So definitely interesting. Yeah. So I keep going. I'm getting bouts of pretty much every pregnancy symptom, but it would always be very short-lived. I definitely had some reflux, short-lived. I got sciatic pain so bad one day that I couldn't get out of the car. I remember I was sitting in the passenger seat and I said to my husband, "I can't walk on my right leg right now because of my sciatic nerve." So I was doing all these exercises to try and get the baby off my nerve and all of that, and everything just waxed and waned. Nothing was long-lived by any means. So I get to 30 weeks. I think it was at my 30-week appointment, and I believe it was the medical assistant who come in and took my blood pressure and wait like they always do. I don't know if it was her or the nurse practitioner who said that I had my first high blood pressure reading. Like, "Oh, it's elevated a little bit." And I was like, "Oh, that's so strange. I've been a 120/80 girl this entire time, and my whole life, I've never had blood pressure issues." And they're like, "Okay, well it's something to keep an eye on. Let's see. We're going to let you lay on your side, and see if we can have it come down. We'll take it at the end of the appointment again." And it did. It would come down, but they definitely were like, "We're going to keep this in our back pocket, and we might have to have additional monitoring if this progresses." I didn't really know what high blood pressure and pregnancy could mean, so of course, I go to Dr. Google like a good pregnant lady does, right?Meagan: Yep. A lot of us, I'm guilty.Liz: Guilty. Yeah. I was like, okay, so it could be hypertension in pregnancy or it could turn into preeclampsia. I was reading all the things, how this could turn and what that all meant. So in the back of my head, I always thought like, okay. I'm aware of what could indicate preeclampsia, but that's not going to be me. I am a healthy person, right? I've always been healthy my entire life. There shouldn't be any issues while I'm pregnant. And that wasn't the case, unfortunately. But I did go in a few more times, and I did get elevated blood pressure readings. So I don't know what week I was, but I know it was the beginning of October. I saw this other nurse practitioner who was not warm and fuzzy. She was new to the practice and she saw me. She took my pressure, and you could see the alarm in her face, but she wasn't saying much. This stuck with me to this day. It's just so crazy. She handed me this paper. The hospital that I was delivering at is a small community hospital, but it's affiliated with this Catholic healthcare system where I live, so they have a few different hospitals that are also within that same system. She just gave me this paper that had a listing of all these numbers for these different departments at these hospitals, and she just said, "You need to call them and make an appointment." And I'm like, "I have literally no idea what this is about." She's like, "Your pressure is high. You need to go make an appointment with them," but that's all she said to me. Meagan: For what? Yeah. Liz: Yeah, what is happening right now? I remember even that day, she asked me about my face. She was just like, "Is your face swollen? Does your face normally look like that?" I was like, "I have a very round face. I have big cheeks. To me, my face doesn't look different." Yeah. So she handed me that paper, told me to call, and like the good patient I am, I was like, "Sure, I'll call." So I called. I found out it was maternal-fetal medicine, which for those of you out there that don't know what that is, that's a high-risk doctor, and I had no idea. So this is my first experience with that. I did call. I made an appointment, and my OB office had me do a 24-hour urine drop or urine drip, however you want to call that. Meagan: Urine catch? Urine catch, probably?Liz: Yeah, so for those of you who don't know what that is, they give you a jug from a lab, and you have to put your urine into that jug for an entire 24 hours. They test it, and they're checking to see if there's any protein that is spilling into your urine because that could indicate decreased kidney function. Meagan: Preeclampsia. Yeah.Liz: Yeah. That is a symptom of preeclampsia. So I did do that. I went and saw MFM, and in the office there, my pressures were labile. They even called them that-- labile. It had elevated a little bit, probably in the 130s over 90s, but then by the end of the appointment, it had come down. My labs for that urine catch did indicate that there was protein present, but it wasn't within a diagnosable threshold. It was below that lab threshold, so I basically wasn't diagnosable. But they were like, "Now we're going to watch you." Most people like to see their babies on ultrasounds. That's an exciting thing. I became so fed-up with having to go in. I was, at that point, a frequent flyer. I was going in weekly earlier than a pregnancy that wasn't having any sort of complications. I was getting not only an ultrasound, but an NST every time I went in, so I'd have to lay there for 45 minutes while they looked at the baby's heart tones and everything. Yeah, at that point, I was just really stressed out because I was like, is that what this is turning into? But I don't have preeclampsia. I think I also saw my OB within that timeframe and he mentioned, "If this progresses, we will be doing a 37-week induction." And I was like okay, so I'm going to keep that in mind. But again, this isn't going to progress to that because I'm healthy and we're going to make it past 37 weeks. I probably wouldn't get the type of delivery that I wanted. And that's probably something I should mention. If I was induced at 37 weeks, I was preparing to have an unmedicated birth, a vaginal birth, and I was even taking a HypnoBirthing class to try and labor as long as I could at home. My whole thing was that I didn't want to go to the hospital until I needed the hospital or until I felt I needed the hospital. So here I am thinking, okay. I want this unmedicated, low-intervention birth, but I'm having all these interventions right now because they need to monitor me. There's some sort of issue that might be brewing. Yeah. I already said I went to MFM and all of that. My symptoms, at that point, were mostly swelling. I was getting very swollen at this point. I had that pitting edema in my legs, so I could press my finger into my leg. Meagan: It stayed. Liz: It stayed, and then my feet were like little loaves of bread. My feet will never forget what they went through. My husband would just massage them every single night, trying to get the fluid to move out of my tissues. It was crazy. I had another experience with a different OB who was not my OB, but I was out at a family event at this restaurant, and this woman approached me, told me she was an OB, and asked me if I was okay because my legs and my feet did not look so great.Meagan: What?Liz: Yeah. I was just standing in the lobby minding my business, and she's like, "Are you okay?" as if I'm not being monitored, but do you think I'm just going through this free and unaware of what's happening? Yeah. So that was interesting. She said that she was an OB. Yeah. So I went for weekly NSTs, the ultrasounds, and everything looked great with the baby. He was never under any sort of distress. No concerns of intrauterine growth restriction, nothing like that, but my pressures just kept being labile. I actually borrowed a blood pressure cuff so I could monitor at home. There were some mornings where I'd lay down on the couch after I woke up, and my blood pressures were reaching into those like 140s over 90, 91 maybe. I just would cry. I was just hysterical. Like, why is this happening? I don't want to go to labor and delivery right now. I don't want to be monitored. I'm already being monitored so much. There were probably some weeks towards the end where it was more than once that I went into my OB's office for monitoring. So fortunately, we made it through that 37-week mark. We made it all the way to, essentially, the end. And we get to Thanksgiving Eve, right? So my due date is the next day. I'm at 39 and 6. This was one of those appointments where they said, "You have to see the OB." I know I just kicked and screamed, not really, but in my head like, "F"ine, I'll see him. So the medical assistant comes in, takes my pressure and my weight, doesn't say anything, and leaves the room. He comes in, takes my pressure in my weight, and he asks me to meet him in his office.Meagan: Really?Liz: Yes. So I get myself dressed out of the gown that they had given me, and I go meet him in this fancy office. And he's like, "Your pressure is very high today, very high. So you're going to be going to labor and delivery straight from here." He's like, "I have a few meetings that I have to attend to here, but I will meet you over there in a few hours." And I was like, obviously, on the verge of tears. I'm just like, "Can I please stop home and get my stuff? Like, I have bags, I have a dog."Meagan: If you can go to your meetings, I can go to my house.Liz: Right. And yeah, my OB's was maybe 12-13 minutes away from my house, and the hospital was about five minutes down the road. So I was just like, "Can I just go home and grab my stuff?" And he's like, "No, no, no. Go straight to the hospital." And he goes, "And you're probably going to have a Cesarean."Meagan: What?Liz: This is after I tell him my natural birth, or my unmedicated, definitely wanting a vaginal birth. I was like, what? Literally, that was when the tears of waterworks really started. I was just like, "there's no shot at me having a vaginal birth?" And he's just like, "Well, I'm going to be putting you on medication to prevent seizures, so you can either labor with that and have it cancel out my induction medication, or you can just be calm and go to a Cesarean." Like, go to the OR, essentially.Meagan: What were your pressures?Liz: 170/110 that day.Meagan: Okay. Okay.Liz: So, high. Meagan: Yeah. But he's like, "You can do this, but it's not going to work, or you could just calm down and do this."Liz: Yeah, yeah. It was like, those aren't options, so that's not really an option. Right? That's what you're telling me. Meagan: Yeah. Liz: Yeah. So I called my mom. I called my husband, frantic. I was just flipping out. I get out of the office, I'm crying in the parking lot telling everybody. They're telling me to go right to the hospital. So, of course, my husband rushes home from work. He was at work. It was a Wednesday, and he got my dog. He had to bring my dog to my mom's, grab our bags to the extent that they were packed, and he met me there. I was crying. I walked myself into the hospital. It was the most surreal thing. I checked myself in knowing that I was going to come out with a human being, which was bizarre. And when I finally got to labor and delivery, my nurse was so sweet, but I was crying so much that she was just like, "Are you going to be okay?" And I was like, "I really want a vaginal delivery." And she's just like, "Honey." She goes, "I understand. I do think he's making the right choice. I do think you're making the right choice," which again, I don't really feel like I had a choice in that.Meagan: Yeah, you're like, "I wasn't really given a choice."Liz: She was also trying to relate. She's like, "I've had three Cesareans. I promise you're going to be okay. You're going to be okay." I was just like, "I've never even had a tooth pulled. I don't know if I could do this."So my husband arrived again. I'm just crying. He's trying to cheer me up, trying to keep our eyes on the prize and the fact that we were going to hopefully have a healthy baby at the end of all this. I want to say between check-in and when my OB arrived and scrubbed himself in, it was probably about three hours. Yeah. And I walked into the OR, another bizarre experience. I just walked in.Meagan: Yeah. Yep.Liz: Okay, so everybody scrubs in. There's a whole host of people in there, including my nurse. I had never had surgery, so they're giving me all the instructions as to how I need to lean forward so that they can put a spinal block, I think, at that point, the anesthesiologist, and it was so bizarre. It felt like the most claustrophobic thing. If any of you have ever had Cesareans, hopefully you can relate to me, but feeling the numbness just go up your legs.Meagan: It is very strange. I walked in for my second one. With my first one I just had an epidural, but the second one I had a spinal.Liz: Yeah, yeah. So I mean, so bizarre. Then, like I had already mentioned I was so swollen, so they had to just take my very swollen-- I felt like a beached whale-- body parts and put them onto this operating table because I couldn't move once. Obviously, the spinal had activated. So that was bizarre. But my husband, I mean, this man is the calmest person and the nicest person I know. Thank God for him and his presence on that day. He kept me nice and calm. Everybody was really, really nice in the OR. The only thing I happened to notice at one point was they had my blood pressure cuff on. That's why I'm here, right? Because my blood pressures are so hig,h and it had slipped down to my wrist, so I had my arms out. I don't think my arms were strapped down. I don't remember that. I had them out, and I look over to the extent that I could to the anesthesiologist, like, "Hey, does somebody want to maybe put this cuff on? Because that's why I'm, here. That's why we're in this position right now." But yeah, my husband and I just chatted and laughed the entire surgery. Everything worked out really well with the spinal. I did not feel any pain. They did talk me through to an extent about what I would feel as far as tugging or pulling or pressure. My son was fortunately born really healthy, screaming, great Apgar score, the whole nine. He came, and oh my god, what a feeling. Obviously, I was so emotional because of how the birth had gone and what had led me there. But becoming a parent and seeing your child for the first time, you can't really describe that. It's amazing. I have really nice photos and video that the nurse took. They brought the baby over to me. They did not do skin-to-skin with me. Again, I had all of these birth plans, preferences, and, none of that came to fruition. None of that pertained to my or situation. I was so, so happy and also so sad. I don't know how to describe it. It was like the happiest and saddest day of my whole life up until that point. So recovery was interesting. I feel like I got maybe 5 hours of sleep in the hospital total. I was on a magnesium drip. People had told me that the side effects could be a little bit gnarly with that, but I fortunately didn't find anything abnormal. I think I had so much adrenaline. But I did try to get my son to latch, and he was having a really hard time latching. They had a lactation consultant from the hospital come in and see me, and I could not get him to latch. I happened to notice that his tongue was really tethered, super tethered. I could see the tie was really far forward, and he couldn't lift his tongue. So I kept telling them, I was like, "He can't lift his tongue up the way that I feel like he needs to." They just kept telling me how to hold my own body to try and breastfeed properly. I'm like, "I don't think that that's the problem though." So that was really challenging. They did want me to stay extra time for some monitoring. So the next day was Thanksgiving. I don't think my OB wanted to be there. It was a holiday, right? He took his sweet time coming in because they wouldn't even let me eat. That was the thing. I was on magnesium. They brought breakfast in at like 7:00, and he strolls in at like 10:30. I just watched my breakfast get cold in the corner. So that was interesting. But yeah, I think at that point, if you had had a Cesarean without complications, they were looking at about a 48-hour stay. But they asked me to stay an additional day because my pressures were still labile. They were still elevated. I did get put on-- I can't remember the name of medication, but it was blood pressure medication. I was taking Motrin for pain management, the hospital-grade Motrin for my Cesarean. I cannot even describe what it was like trying to get up and walk around that first time after surgery. It's insane. That was something I didn't expect. But yeah, I didn't get much sleep. The last day that I was there, my dog had gotten into a place in my mom's house that she couldn't get him. He had gotten into something, and she couldn't reach him, so she was flipping out. She called my husband. She didn't call me and just told him, "Listen, you have to come get the dog. I can't get him." So he did. I told him, "It's fine, it's fine, you can leave." While he was gone, I had friends come and visit me. They were still visitors pre-COVID. The covering physician came in. I had my son on Wednesday. Thursday was Thanksgiving and I saw my OB, and then there were covering physicians for Friday and Saturday. So we're at Friday now, Friday evening. He came in and saw me and he's like, "You know what? I might be able to discharge you tonight." I got so excited because I was like, this is my first experience having a newborn baby. My husband is trying to go deal with my dog. How awesome would it be if we could just go home tonight?So I got super excited. He said this right in front of my friends, too. He comes back in a short while later and was like, "I just looked at your chart. I looked at your pressures." He didn't clear out the room, nothing. And he's like, "You know what? I can't discharge you. Not with pressures like this. I can't do that." And he's like, "And the covering physician tomorrow won't be able to discharge you any sooner than late afternoon, early evening because that is when he will be here." I was like, okay. So here I am in my head thinking I could go home tonight, and now you're telling me I might be able to go home tomorrow afternoon or evening. I'm already very hormonal. I'm very emotional. My husband's not here.My friends wound up leaving, and I just sobbed. I just sobbed in my room like, oh my god. this is a nightmare. Why can't my body get it together? Why can't I just have normal blood pressures again?Meagan: Yeah.Liz: Yeah. We did wind up getting discharged the next day, but I remember that physician just being so the last straw for me in that experience. You didn't have to say anything at all, and then you also set it in front of all of my friends.Meagan: Uh-huh. Yeah. So you didn't stay with this provider, did you?Liz: I did not stay with this provider.Meagan: For your VBAC? Okay.Liz: No, absolutely not. Absolutely not. Yeah. I guess I should probably get into that story, right?Meagan: No, this has been great. This has been great. Yeah. Yeah. So you were done. You went home. You're like, last straw, no more, never again.Liz: Yeah. Yeah. And I did have my. My son assessed by a lactation consultant, and she said that was one of the most severe tongue ties that she had ever seen. She did recommend a release. I was four days postpartum at this point. I wound up supplementing with formula which was something I so didn't want to do, but I was just like, this kid is starving. He can't latch properly. I did. I went and saw a specialist, and I had his tongue and lip ties both revised, and it was severe. That was a severe tongue tie. I know people have mixed feelings about that, but he needed it. Even in my opinion, as a lay person.Meagan: Yeah. Yeah.Liz: But yeah, pretty much immediately I knew I wanted things to be different the following pregnancy and birth. I think I started thinking about my VBAC probably that day. It was probably the day I gave birth to my son. This cannot be how this goes every time.So it took me a really long time to even want to conceive again. Not only did I have all these complicated feelings about my birth because yes, I did have a healthy baby. Yes, I ultimately weaned off of blood pressure medication and my body came back to however you want to phrase normal, but I had had this experience that I was holding onto a lot of trauma from, and unfortunately, my son was four months old and my mom suddenly passed away. So yeah, it was unexpected. It was sudden. I still to the day am shocked that I didn't lose my milk supply, but I was able to pump in the hospital and get my son milk. That is a crazy, surreal experience losing a parent, but I don't think that there's much more cruel than losing someone that you care about so much. My mom and I were so close in a postpartum period that's already complicated by birth trauma. So now I had this grief for my mom. I had this grief for the birth experience I didn't have. I think that largely contributed to me waiting to conceive again. I also wanted to try and find out as much as I could about what causes preeclampsia. What exactly goes on in the body that would cause that to happen? Funny thing is the verdict is still out there. They're not exactly sure what causes it.Meagan: Yeah. And there are things that we can do to try to help avoid it, but there's nothing specifically that's like if you do this, you for sure won't have it.Liz: Yeah.Meagan: The same thing with gestational diabetes. It's within the placenta, but we don't know. It needs to be further studied.Liz: Yeah. I have heard that it has to do with the father. Have you heard that too?Meagan: I have heard that as well, that there's a connection. Yes.Liz: Yeah. So I wound up, I remember I saw a home birth my wife just for blood work between having my son and conceiving my daughter. She did mention, "Preeclampsia is largely a first-time pregnancy illness. Largely. It doesn't mean you can't have it a second time," but she was the one who mentioned to me you have a higher instance of getting it again if you have the same father for your child. And I'm like, "Well, I'm married."Meagan: Well, I am going to have the same father.Liz: Yeah. So that was always in the back of my head. It's like, okay well, subsequent pregnancy, less of a chance. But same father, more of a chance. So I was just wondering what my odds were. It definitely was there on my mind for a long time. I studied as much as I could about what could cause it. I've read Lily Nichols, Real Food for Pregnancy, cover to cover. Obsessed with her. Obsessed with everything she has to say. There it is right here.Meagan: And right here and right here. Real Food for Gestational Diabetes. Real Food for Pregnancy. Food is powerful, you guys. It's very powerful. But it's changed over the years.Liz: I know. I love how she presents the research because she's the one who really delves into it and presents it in such a digestible way. It was such an easy read. I was like, okay. Okay, here are some things that I can control. Can I control everything? No. But here are the things that I intend to do the next time.Meagan: Yeah.Liz: So my mom passed away in April 2019. It took, again, a few years, but by spring 2022, I was feeling ready. And my husband and I kind of discussed it. It was in little passing. "Hey, should we try and get pregnant again?" And it was one time. It's not lost on me how lucky I am in that sense that it took me one shot to get pregnant.Meagan: Which is awesome. Liz: Yeah. I found out my EDD for that pregnancy was going to be on Christmas Day.Meagan: Oh my gosh.Liz: Yeah. And I just said, "Wow, I can't avoid major winter holidays, apparently, with my pregnancies."Meagan: Yeah. Oh, my gosh.Liz: So we did not find out that we were having a girl, but she did wind up being a girl. Spoiler alert. But, yeah, I was really not feeling well that pregnancy. It was like aversions times 1000. I had this really bizarre one that I had never even heard anybody discussed before, but I had so much extra saliva in my mouth. I'm sorry. That might sound disgusting. It felt like when right before you're going to get sick, how your mouth fills up with saliva but all day.Meagan: Like your saliva glands were just excess all the time, giving you all the spit possible.Liz: Yeah, it was disgusting.Meagan: That is interesting. I don't think I've ever heard of that.Liz: Yeah, it was terrible. Fortunately, I was working from home. I was working full-time, but I was at home. I would just walk around with a spit cup. Like, how disgusting. It disgusts me to even talk about it. It's just like, what is happening? I was waiting for those aversions to let up because I couldn't stand the smell of coffee, which, I love coffee. Basically the sight of anything that wasn't pure oxygen was disgusting to me. The sight of opening up my refrigerator was like, ugh. Exactly. The gag reflex. That lasted my second pregnancy until 22 weeks. So it was rough. I joked that I was horizontal for 2022, and that's not even a joke. I really was lying down. I had so much guilt because my son was so energetic at this point. He was nearly four years old, and he had so much energy. He wanted to do things, and I could not muster up the energy most of the time. My husband was the default parent, and I never thought that that would be the case. That was really, really hard. That was probably the hardest part of the pregnancy. But yeah, so I started to really actively plan for that VBAC. I started to see a hospital-based group of midwives. I loved them. I had gone for well-woman visits between as well. But every provider that I saw was just amazing. I didn't have any bad things to say. I knew that I would be with them if I was in the hospital. But deep down in my heart, I really, really wanted to be at home. I had seen so many beautiful home birth videos when I did HypnoBirthing. And I also associated hospitals with sickness. I had been there because I developed preeclampsia.Meagan: Uh-huh.Liz: I had been there when my mom was sick and passing away. It was a sick place. I wanted to be at a place where I felt most safe. For me, that was home. I know people have a lot of feelings and opinions about that all over, but for me, that was what I wanted to do. I wanted to do all of the things to keep myself low-risk and able to birth at home if possible while still making plans for transfer and even surgery if it was needed again. So I wasn't ignorant to the fact that it could turn into that, but I was going to try all of the things.Where I live, there actually aren't a lot of home birth midwives who support HBACs, VBACs at home. But I found one and we clicked immediately. When I spoke to her on the phone, I was like, she is my girl. I need her. I need her energy at my birth. We met in person a few weeks later, and she was so, so gung-ho about it. She had mentioned that her mom actually had an HBAC, and she witnessed her mom having that HBAC. It was just ingrained into her. She really supported me with advice on diet. She helped me with supplementation. I was on a lot of supplements for this pregnancy. I'm not even going to front. I had so many alarms set for all my supplements daily. So yes, I was trying to support myself with diet, of course, but I was trying to also fill in any gaps that might be there with supplementation. I just know my diet's not perfect, and it certainly wasn't when I was feeling terrible.Meagan: Yeah, no one's is. No one's is. That's just the reality of it. We can be eating the best we can, and we still are often falling short. That's why supplements are really great.Liz: Yeah. Yeah. I was seeing a Webster-certified chiropractor the entire time to get myself into the best alignment to have that vaginal birth. The supplementation, I was doing reformer pilates. I had started it the year before, and I did it all the way until the very end of November 2022, so I was staying active. I was really trying. I basically said that I will do almost anything to keep myself at home. That was really my motto. Yeah, I really can't say I was totally worry-free. I was waiting for something to go wrong. I was. I was trying to keep this brave face as like, okay. I can do this. I can birth the way that I want to. I can have this complication-free birth and pregnancy experience. And in the back of my head I'm thinking, when is the next shoe go going to drop?Meagan: I mean, it's what you've experienced in the back story, the last story. And it's hard. Even if we've processed through things, there's still sometimes those little creeping thoughts that come in.Liz: Yeah. That is for sure. My midwife did recommend that I get a third-trimester ultrasound. That was more for her, but it was also for me. She never ever said, "You have to do this." Everything was really a conversation. The appointments, especially with a home birth midwife were an hour long or more sometimes. Just amazing. I loved going to see her. So I did get that third trimester ultrasound. It was more to check to make sure that the placenta wasn't compromised in any way and whether it was in a good position. There was no accreta. That was something that we really wanted to rule out to keep me low-risk and at home. I agreed with that. I am not anti-medicine by any means. I just want to put that out there just because I chose to have a home birth. I do respect medical professionals and their jobs and the need for surgery but I also wanted to keep myself in a place, again, that I felt safe, and that's really what it came down to. So in my head, I had mentally prepared to go to 41 weeks. I think that's where I prepared to go because I had learned that many, many women, especially first-time laboring women, because I did not labor with my son, I neglected to mention that I didn't labor at all. So first-time laboring women will go into labor typically, but somewhere between 40 and 41 weeks. Post-dates is very, very common. So in my head I prepared to go to 41 weeks and we got there. We got to Christmas. We through there. I was like, I'm going to go somewhere before New Year's Eve. No, nothing. So we got to New Year's Eve and here I am in my 41st week, and I'm just trying to keep myself calm. What am I going to do? I cannot go to 42 weeks. I can't do it. Mentally, I can't do it. Physically, I can't do it. I'm going to wind up at the hospital. Of course, all of these negative thoughts are swirling. I went for another adjustment with chiropractor. I went for an acupuncture session. I went for a few of them, but I did induction points with my acupuncturist. I was just trying to do all the things-- curb walking, I did the Miles circuit and all the things to try and help this baby engage. So we get to 41 and 1 for me, which is a Monday, and I was woken up with contractions that felt like period cramps. That's how I would describe them. Around 2:00 AM, I started timing them. They were 12 to 15 minutes apart at that point, but they weren't letting up. They were consistent. I woke up my husband getting all excited like, "Oh my gosh, this might be it. Here we are." And they weren't getting closer, but they weren't easing up. So they just continued like that for the rest of the day. I had gotten up from the couch at one point, and I felt like this small trickle. I went into the bathroom, and it didn't look like anything to me. It didn't look like much. There wasn't a huge gush of fluid, nothing. So I was like, oh, I think it's probably just discharge or maybe part of my mucus plug. I have no idea. I have literally no idea. But I was like, nothing seems off to me, and it wasn't enough fluid to be concerning. I did text my midwife to update her and she mentioned to me, "A lot of women will drop into more active labor when the sun goes down. Things get quiet. It starts to get calmer. I can almost guarantee that we're going to have a baby at some point in the next 24 hours." So I go to bed that night and thinking, I'm going to wake up Tuesday probably either be having a baby or have a baby already. I woke up Tuesday, and I was still pregnant. Here I was.Meagan: You're like, this is not what I was thinking.Liz: I remember I would wake up with a contraction, but again, they were 12 to 15 minutes apart. I would go to sleep between no issues and just wake up, breathe through the contraction, and go back to sleep. And that's how the whole night went. I just couldn't believe I was still pregnant. I really was starting to get a little down on myself. I was like, these aren't coming closer together. They're not intensifying. They're not letting up, but there's nothing really happening at this point. I texted my midwife again that morning, Tuesday morning, and she said she needed to come see me for the 41-week appointment anyway, so she said that she would come by that day. She was going to come to my house. And then we get to the mid-morning. It was probably around 10-10:30 and my contractions stopped, like literally up and left. Like, what is happening right now? I can't. I was in shock, literally in shock. Especially because labor had been going on for over 24 hours. It was absurd to me. But she's like, "Don't worry. I'm going to come see you for your appointment anyway." When she arrived later that day, I did ask her to do a cervical check because at this point I'm like, "Something has had to happen whether the baby moved down into a better station or I'm a little bit more dilated or just more engagement. Whatever it is, I just want to know at this point."Meagan:: Yeah.Liz: So she did. She said, "I'll go in there. I can do a cervical check and if I can get in there, would you like me to do a membrane sweep?" And I was like, "I would love that. Anything to get this going. Let's get the party started." I'm at my house. She does the cervical check. She's like, "I can do a membrane sweep." And as she basically finishes up, I feel this gush of fluid.Meagan:: Your water.Liz: Yeah. She stopped, and I said, "Was that fluid?" She's like, "I'm going to make sure it's amniotic fluid. I have the test strip," and of course, it lit up like a highlighter. She's like, "Yes." She goes, "So guess what? We're going to go after baby today. We're going to get this. We are going to get this party started." I had kept telling her, "I can't go to 42 weeks," and she kept saying, "Let's not go to 42 weeks. You'll be fine. We're going to get it moving." And here we are. She did mention, I was at that point, about 3-4 centimeters dilated, so pretty good. But she was like, "I can offer you, I have a Foley. I can offer you a Foley balloon just to put a little bit more pressure on the cervix and maybe we can get those contractions to start to start up again, and then hopefully come closer together." Yeah. So she did. She put that Foley in and she waited with me at my house, and we just chatted. It came out a short time after. It took very little. I didn't have discomfort with that, thankfully.Meagan: That's, good. I mean, your cervix was starting to come forward. Things were going.Liz: It was going. Yeah, yeah. So again, she stayed with me and once the Foley came out, she just advised me to put on some sort of protective underwear whether it was the adult diapers or a pad because now we knew that my fluid was at least leaking, but it wasn't coming out consistently anymore. I don't think it fully came out. It wasn't a big enough gush for it to be all of the fluid, if that makes sense.Meagan: Yeah, yeah, yeah.Liz: So she told me to do a few things. She's like, "I'm going to head out. You're going to call me when you need me," which, at that point, I was like, I have no idea what that means, but okay. And she's like, "Here are the things that you can do. Obviously nothing in there anymore, because we know that your amniotic sac is open.Meagan: It's broken. Liz: Yeah. Yeah, exactly. But she said, "You could do some pumping. You could use some clary sage essential oil." She gave me her TENS machine, and she's like, "You could try the TENS machine." I had never known that you could actually use that not for pain management. I only thought it was for pain management. So I was like, "That's so interesting." So she's like, "Do the pumping. Do that." So I did. I did one session, I think, before I put my son to bed for the last time as an only child. I did. I went and laid down with him and just knew that was probably going to be the last time that he would wake up or the last time he had woken up as an only child. And then I did it one more time, and not only did my contractions come back, I started timing them on the app, and I'm watching them get closer. They're going from 10 minutes to 8 minutes to 7 minutes to 5 minutes. I'm just watching them like, oh, my gosh. So we get to 11-11:30 at night, and it's just me and my husband there, and they are three minutes apart, and they're not easing up, and they are getting intense. So there it was. They came back.Meagan: And labor begins.Liz: Oh, it began. It began. I have so many interesting photos that my doula wound up taking. Thank God for her. Not only for the photos, but for everything that she did during the labor and delivery. It was intense. It gets intense, or in my experience, active labor when you get the breaks between the contractions and you are able to rest. I took every opportunity to rest. My doula was trying to guide me into different positions. She would help by putting a warm compress on my back at times. She would encourage even location changes in my house just to see if I could use the toilet. She told me to get into the shower at one point. I was like, "I'm too claustrophobic in here." I didn't like that, but she was trying to get me to try different things. But it was so intense. The craziest part for me was transition. That was truly an out-of-body experience. Everybody was doing these hands-on manipulations, my husband and my doula. But I could not do anything but just sway. I was standing, swaying back and forth in my living room, arms up. Why were my arms up? I have no idea, but they were up. I was doing that horse lips, breathing. Yep. It was just what my body did intuitively. I just, at that point, wasn't really getting a break. It was just insane. So that was intense. Out-of-body. I cannot replicate that level of pain in my head. There's just no doing that, but I knew that even if I needed to transfer, which I wasn't planning, but even if I needed to do that for pain management, I couldn't sit down in a car. I was at that point, so I thought to myself, the only way to this is through this. Like that is it. You've got to do it. We're just going to do it. So I knew that in my head. At no point did the pain concern me though. I mean, was it so intense and crazy? Yeah, but it was never like, there's something wrong.Meagan: Uh-huh. Yeah.Liz: So that was really good. I didn't think anything negative during that time except that I was in an intense amount of pain. But it was like pain with a purpose, if that makes sense.Meagan: Productive.Liz: Yes, yes. In the meantime, my doula had set up a birth pool because I definitely wanted to try to be in the pool when I gave birth, but I wasn't sure how I'd feel about the water since I didn't really like the shower experience. It took a while because the hose kept slipping off of our faucet or whatever, so they had to boil pots of water. I just remember my doula walking back and forth. In the meantime, they did call my midwife. Somebody did, and she showed up with her assistant. So there were like three or four adults trying to hold me in transition or do some sort of physical manipulations and then pour hot water into this birth pool.Meagan: Oh my.Liz: Yeah, it was very interesting. But yeah, my contractions, at that point, were 30 seconds apart and they were lasting a minute and a half. It was intense, yes. But the pool was finally filled at 6:45 in the morning on Wednesday, and the only reason why I know that is because we have pictures of me right before I got into the pool. When I got in, my body just relaxed. I didn't think I was going to be wanting to be in a supine position at all, beyond my bottom at all because I couldn't have even tried to sit on land. But once I got into the pool, everything relaxed and it was like, oh, this is what I needed. This is what I needed. I needed some relief. I also kept telling everybody how tired I was. Anybody who walked past me, I was like, "I'm so tired." They were like, "Yeah, no. We know. We know, but we're going to keep working."Meagan: Yeah.Liz: But yeah, I was in there for a really short time and I had heard of this before, but to actually experience it is next level. I had the fetal ejection reflex.Meagan: Oh yeah.Liz: So I did not even have another cervical check. Nothing. My body just started pushing that baby down and out. I couldn't have stopped it if I wanted to. I was making the most primal sounds. I have video of it, like low guttural sounds. It was probably going on for about 15 minutes. My son walked down, I heard his little pitter-patter of his feet, and he walked down. My stairs go right into my living room where I was. And the whole time the most nerve-wracking part of having a home birth for me was that I knew he was going to be home with us, and there really wasn't an adult aside from my husband and my birth support team who I wanted in my birthing space. So there was no other option of anybody to take care of him besides my husband if it came to that. I think in the back of my head, that was the most anxiety-inducing part of this.Meagan: Yeah.Liz: So down he walks. And of course, he's hiding. He sees these three other adults in our living room. I'm in the tub groaning.Meagan: Yeah.Liz: He's a little nervous. He's a little guy. Fortunately, I think it was either the birth assistant or my doula handed him his little digital camera that I had actually bought as a gift from the baby for him. Yeah. She encouraged him. She's like, "Why don't you take some pictures? Take some pictures of mommy and daddy." The minute that she said that and he started to do that, he calmed down and just wanted to be in it and part of it.Meagan: Yeah.Liz: Yeah. And I told him, "Mommy's making some interesting noises, but I'm okay. I'm safe. I'm okay." And he was just really good about it. I feel like all that anxiety went away, thankfully.Meagan: Yeah. Yeah. That's awesome.Liz: Yeah. I noticed my midwife was starting to gather her supplies and in my head, I actually probably said it out loud like, "Wait, we're doing this here?" And she was like, "Yeah." I was like, "I'm having a baby here in this room." She's like, "Yeah." I was like, "I don't need to go to the hospital?" She's like, "No, no, no. You're okay."And, yeah. My body just kept pushing the baby out. And it was an hour, not even an hour. It was less than an hour from when I first got into the pool until my daughter was out. My husband got to reach down and put his hands there. As she came out, he felt her really chubby cheeks. She has big cheeks like me and her ear, and brought her up to my chest. I was just in shock. I couldn't believe that I had done that. But then, of course, I look and I see that she's a girl. I just knew my mom had sent me her. That's how I felt.Meagan: Oh, that just gave me the chills.Liz: Thank you.Meagan: Oh my gosh. That is so beautiful. I love that your son was able to be involved, and you could feel your mom. Oh huge. Congrats. Liz: Thank you so much.Meagan: Yes. Liz: My mom's name was Faith, and so my daughter's middle name is Faye because everybody who loved my mom called her Faye. She was Aunt Faye to everybody, every cousin. So my daughter's name is Luna Faye. So she is her namesake, and she's amazing. And like you said, I can't believe she's almost two. I can't believe this was almost two years ago.Meagan: Two years ago. I know. We get so many submissions and sometimes we can't get to everybody, but it does take a while sometimes. I'm so glad that you were able to come and still record your beautiful stories and give us so much detail of each one and guidance, and the experience. Yeah. I'm just so happy for you.Thank you so much. I don't think I'll ever come down from that high, that birth high. Like, I think I'll be riding it out for the rest of my life. I'm not sure I'm going to have any more children. I think we're pretty much done, but I would love to give birth like that a thousand more times. It was the redemptive story that I needed. It helped so much with my previous birth trauma, and it made me feel so strong. I have never felt more strong and more powerful than that experience. I don't think I ever will.Meagan: Yeah, well, and there's so much that went into it-- time preparing, research, finding this team, and then even dealing with the prodromal. I mean, that could be defeating within itself. You're so tired, but then you just kept going.Liz: Yeah, I kept doing the things. I mean, that was one thing that my doula and my midwife both commented on. They were like, "You did everything that you could, and you tried to control everything that you can control, and look what happened. That's amazing."Meagan: Yeah. Thank you again so much.Liz: Thank you. I'm so happy to have been able to talk to you and share my story.Meagan: Me too. Do you have any final advice to any of our listeners?Liz: I think my ultimate advice for any birthing person is to find a provider that you align with. I think they can really make or break that experience. No matter where you choose to birth or where you wind up birthing, have that provider that you trust, that you feel like you could have open conversations with. If you say you want a natural birth, they're not going to scoff at that, and somebody who's going to have conversations with you instead of talking at you.Meagan: Yeah, I agree so much. I want to add to just vet them. If they're feeling good at first, okay, stay. And if something's happening, keep going. Keep asking the questions, and if something's not feeling right, don't hesitate to change.Liz: I know. And I not only hesitated, but I knew I had to change with my first provider, and I just didn't. I think at that point, I was so tired.Meagan: Yeah well, it's daunting. It's a daunting thing. I mean, I was there too, so no shame in it. It's just hard when you realize looking back, oh, I could have. I should have done something different. I didn't, but that's okay. We've learned, we've grown, and we've had healing experiences moving forward.Liz: Yeah. ClosingWould you like to be a guest on the podcast? Tell us about your experience at thevbaclink.com/share. For more information on all things VBAC including online and in-person VBAC classes, The VBAC Link blog, and Meagan's bio, head over to thevbaclink.com. Congratulations on starting your journey of learning and discovery with The VBAC Link.Support this podcast at — https://redcircle.com/the-vbac-link/donationsAdvertising Inquiries: https://redcircle.com/brands

Episode Overview Today, we're tackling a question that you may have asked yourself: "I'm doing everything right, so why isn't the scale moving?" You've been eating balanced meals, drinking more water, moving your body, even cutting back on the treats and snacks—but nothing's changing. What gives?! If that sounds familiar, this episode is for you. We're breaking down our Balance365 Fat Loss Formula, a simple but powerful tool we use inside Balance365 to help our members identify exactly what's getting in the way of their progress. If you've ever felt frustrated, stuck, or convinced that your body just won't lose weight, don't miss this Q+A episode. This conversation might be the breakthrough you've been needing. If you like what you hear in this episode, don't miss your chance to join us when we open enrollment to Balance365 Coaching to get access to so much more! Get your name on our obligation-free waitlist, and we will waive the $199 registration fee. Click here to learn more. Key Points Why time, consistency, and the right changes all matter for fat loss The sneaky ways we sabotage our own progress without realizing it How to tell if your habits are helping you lose weight—or just making you feel like you should be Related Content Episode 152: The Balance365 Fat Loss Formula Episode 205: Why Your Weight Fluctuates (And What You Can And Can't Do About It)

Could eating more actually be the answer to weight loss? Everything you've been told about dieting might be wrong. In this episode of the Savage Perspective Podcast, host Robert Sikes sits down with gut health expert Liz Roman to unpack a controversial truth: restrictive eating might be sabotaging your health, metabolism, and fitness goals. Together, they explore how fueling your body with the right amount (and type) of food can be the key to unlocking long-term success.Liz Roman brings her expertise in digestive health to explain how under-eating disrupts your body's natural balance. From gut issues like bloating and constipation to hormone imbalances that stall metabolism, they discuss how starving your body of essential calories could be the root of your frustrations. Liz dives into why eating less isn't always better, especially for ambitious professionals and athletes aiming to perform at their peak in work, life, and fitness.Host Robert Sikes draws from his experience as a natural bodybuilder and ketogenic nutrition expert, delivering insights tailored to the driven, high-achieving men who make up much of the audience. He and Liz discuss how ambitious professionals can balance their demanding lifestyles with health strategies that build sustainable success. Together, they crush the myths of diet culture, explaining why a balanced approach to food is essential for busy leaders and athletes.Throughout the episode, they focus on practical solutions. Liz highlights how improving gut health can transform digestion and performance, explaining the role of bile, stomach acid, and nutrient absorption in building a healthier, stronger body. Whether it's the challenges that come after gallbladder removal or the struggles of hormone repair, this conversation provides the strategies you need to fuel your body right.This episode isn't about quick fixes—it's about results that last. Robert and Liz reframe how you should think about food, encouraging a focus on consistent nourishment that supports energy, mental clarity, and professional success. Episode 763 of the Savage Perspective Podcast is your chance to rethink dieting and truly prioritize health in a way that complements everything you value—your work, your goals, and your life.Don't just follow the crowd when it comes to weight loss—learn how eating MORE could change everything. Tune in now to hear Robert Sikes and Liz Roman reveal the truth.Follow Liz on IG: https://www.instagram.com/thepoopqueenRegister For My FREE Masterclass: https://www.ketobodybuilding.com/registrationGet Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters: 0:00 Eat More, Lose More Weight1:54 Breastfeeding & Weight Struggles5:43 Benefits of Vaginal Births7:40 Gut Health After C-Sections11:46 Navigating Birth Choices13:35 Birth = Marathon x40!17:22 Fix Gut Health, Fix Life19:15 Dangerous Laxatives Alert22:47 Poor Digestion = Low Energy24:27 Digestion First, Fat Loss Next27:56 Functional Medicine Hacks29:40 Fat Digestion Without Gallbladder33:02 Best Diet for Gut Strength34:50 Seasonal Eating for Success38:18 Heartburn's Real Cause40:07 Improve Digestion Like a Pro43:46 Are Extreme Diets Hurting You?45:41 Flexible Diets That Work48:55 Eat More, Lose Weight Fast50:37 Stop Snacking, Eat Smarter53:58 Reverse Dieting = Fat Loss55:31 Debunking Diet Myths58:55 Eating More for Weight Loss1:00:32 Reverse Dieting Secrets1:03:54 Avoiding Fried Foods? Think Again1:05:43 Stress-Free Healthy Dining1:08:56 Foundational Habits for Success1:10:36 Hidden Ingredients Wrecking Digestion1:13:53 Food, Mood & Energy Boosters1:15:34 Listening to Your Body Wins1:18:52 Dinner Time = Family Time1:20:29 Must-See Upcoming Events

Send us a textSomehow, in all this time, we've never featured the fine folks at Bluenote Bourbon on This is my Bourbon Podcast and their innovative practices in crafting bourbon. That all changes this week, as Perry and Eric interview President Logan Welk and VP os Sales Chris Crosbie, two of the most instrumental players in shaping how the brand operates in the greater bourbon market and how their products are crafted from the ground up. We dig into their history, their future, and what really has made the industry tick over the past few years. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

In a new conversation, Jimmy Chen, founder/CEO of Propel and Ofek Lavian, founder/CEO of Forage, return to discuss current trends in using technology to ensure more people can access government food benefits. “As of January 27, 2025, at least, our plan is to continue to invest in the things that we have confidence that are not going to change over the 20-, 30-, 40-year time horizon, while we stay nimble and adapt to what might change in the next few weeks or months,” says Chen. “EBT funding is influenced significantly because of macroeconomics, probably to a greater extent than the actual policies of the administration of the White House,” Lavian predicts. Listen to hear about the latest technology trends.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"And the King will answer them, ‘Truly, I say to you, as you did it to one of the least of these my brothers, you did it to me.'" - Matthew 25:40Millions of people around the world need the basic necessities of life, but even more importantly—they need the Gospel. One organization is helping them receive both. Kelly Miller joins us with an impact report.Kelly Miller is the CEO and President of Cross International, an underwriter of Faith & Finance.A Ministry Model Built on PartnershipCross International's approach to global missions is unique. Instead of working independently, they partner with local Christian organizations, churches, and nonprofits in the countries where they serve.These local partners know their communities far better than we do, and Cross International's role is to walk alongside them and help them expand on what God has already called them to do.This collaborative model not only maximizes impact but also reflects the unity of the Body of Christ as believers across the globe work together to serve those in desperate need.An Impact Report: What God is Doing Through Cross InternationalCross International's mission goes beyond charity. It is about sharing Jesus' love while addressing critical physical needs.Here's a snapshot of what God is doing through their ministry:40,000 children and adults receive food support annuallyOver 3 million servings of fortified rice were provided last year16,000 people gained access to clean, safe drinking waterHundreds of thousands received medical supplies and essential medicinesEach of these numbers represents real lives being changed—people who are now experiencing hope, stability, and the love of Christ.Serving in Crisis: Cross International's Work in HaitiHaiti has endured political instability, gang violence, and natural disasters, yet in the midst of turmoil, Cross International continues to bring hope.Key Ministries in Haiti:Primary education for thousands of childrenTutoring and vocational training to prepare young people for employmentDaily nutritious meals—often the only meal a child will eat all-dayDespite the negative news headlines, God is moving in Haiti, and Cross International is at the forefront of that transformation.Caring for Orphans and Vulnerable Children in AfricaIn many African nations, AIDS, poverty, and natural disasters have left countless children orphaned and homeless. Through their partnerships, Cross International provides:Education and tutoring for at-risk childrenDaily meal support for children without food securityHome rebuilding for families living in unstable, mud-based housingBy offering stable housing, education, and nourishment, Cross International is breaking the cycle of poverty for these children and their families.One of the most inspiring aspects of Cross International's work is how it transforms entire communities.Take Malawi, for example—a country where child malnutrition and extreme poverty are common. Without the feeding program, many children would not go to school. The cycle of poverty would continue. In many cases, young girls would be married off at 11 or 12 years old because their families cannot afford to feed them. This program is breaking that cycle.Through Cross International's work in Tanganyika, Malawi, over 500 children receive food, education, and discipleship—offering them a new future filled with hope and purpose.Meeting Spiritual Needs Alongside Physical OnesCross International provides food, water, and education, but it also shares the life-changing truth of the Gospel with its beneficiaries.Children need to be rooted in God's Word from a young age because navigating life becomes much harder without it. When they learn early on, they grow up with the unshakable truth that God is their provider, guiding and sustaining them through every season of life.Cross International's faith-centered mission is a direct response to 1 John 3:17, which reminds us that true love for God is demonstrated in how we care for those in need.How You Can Partner with Cross InternationalCross International has launched the Thriving Kids Initiative, a program designed to help orphaned, vulnerable, and disabled children not only survive but thrive.By focusing on three key areas:Strengthening familiesBuilding faith communitiesProviding essential resources (food, water, shelter, education)Cross International creates a foundation for long-term stability and spiritual growth.For just $62 a month, you can provide:Nutritious mealsClean and safe drinking waterEducation and discipleshipVisit crossinternational.org/faith to become a monthly partner.As believers, we are called to use our financial resources for God's purposes. Partnering with Cross International is a tangible way to invest in lives, eternity, and the Kingdom of God.God entrusts us with wealth so we can join Him in His work, using our resources to further His Kingdom. As the Body of Christ, let's come together to transform lives and bring the hope of Jesus to those in greatest need.On Today's Program, Rob Answers Listener Questions:I have a question about rebalancing for 401(k) accounts. My husband and I are both retired now, and our advisor is advising us to rebalance. I'm not sure what the pros and cons are of rebalancing. What should I know about it?I have a few hundred thousand dollars that I want to invest, but I don't know where to start. I have about $100,000 in a savings account and another $100,000 in an 18-month CD, earning 4.5%. What should I do with this money to start investing it?I have a question about how Social Security benefits are calculated. Do they base them on my last employment or my highest income during my working years?Resources Mentioned:Faithful Steward: FaithFi's New Quarterly MagazineCross InternationalSavingForCollege.comWisdom Over Wealth: 12 Lessons from Ecclesiastes on Money (Pre-Order)Look At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions most days at (800) 525-7000. Faith & Finance is also available on the Moody Radio Network and American Family Radio. Visit our website at FaithFi.com where you can join the FaithFi Community and give as we expand our outreach.

The Amalfi Coast is a dream place, and when I saw it for the first time, something shifted in me.  I knew I had to live there.   -Lauren Birmingham Born into an Italian-American family of great chefs, Lauren Birmingham has an innate love of food and family.   As a child growing up in Cranston, Rhode Island, she spent hours swinging in a hammock under a cherry tree,  reading the classics.  This fascination with reading, combined with her passion for travel, inspired Lauren to explore Europe as an adult.  On a trip to Italy's Amalfi Coast, she came around a corner in her Fiat 500 and couldn't believe her eyes.   “Thecolor of the houses built into the mountains was like confetti.  They were the prettiest pink, blue, and yellow, and the color of the Tyrrhenian Sea was an unmatchable shade of blue. It's a magical place, unlike any I'd ever seen in my life.”  From that moment, Lauren came back to Positano as often as she could,  running her PR business from a rented studio while developing her Cooking Vacations Italy culinary tour company.   cooking-vacations.com.  Along the way, she met and married an Italian race car driver named Rino Piscitelli.  At the top of her career,  she decided to write a cookbook that would include the recipes of 5-star Michelin Chef Andrea Migliaccio and become a 360-page labor of love.  Says Lauren:  “ It took years to travel around the Amalfi Coast and Capri, interviewing in Italian and then translating into English, plus the recipes had to be translated from metric to imperial.”  Aptly named It's A Dream Place: Stories & Recipes of Food, Love & the Amalfi Coast, this interview with Lauren will set your compass toward the next flight to Italy!   #amalficoast #italy #food #michelinchef 

SummaryIn this episode of Culture Uncut, DJ Nova Fresh and his guests dive into a variety of topics ranging from cultural insights about food and seafood to serious discussions about the legal and political landscape in America. They explore the implications of recent political actions, the importance of due process, and the societal impact of racism. The conversation wraps up with reflections on community, justice, and the need for awareness in today's world.TakeawaysCultural discussions often intertwine with personal experiences and humor.Food can be a gateway to deeper conversations about health and traditions.Legal processes are essential for maintaining justice and order in society.Unchecked power can lead to violations of rights and due process.Racism remains a significant issue that fuels division in society.Community engagement is crucial for addressing social issues.Awareness of political actions is necessary to protect civil rights.The importance of due process in legal matters cannot be overstated.People often vote against their own interests due to misinformation.The conversation highlights the need for unity and understanding among diverse communities.Chapters00:00 Introduction and Humorous Banter04:03 Culinary Preferences and Seafood Discussions11:07 Judicial System and Due Process15:03 Unchecked Powers and Political Commentary15:27 Disrespect and Due Process19:09 Judicial Integrity and Political Accountability20:54 Racism as a Catalyst for Division25:44 Legacy and Historical Recognition29:29 Voting Against Self-Interest32:15 Final Thoughts on Unity and Awareness Hosted on Acast. See acast.com/privacy for more information.

We remember the late Slick Watts after the legendary former Sonics guard turned Seattle basketball fixture died Saturday at age 73, then preview UW women’s basketball matching up with Columbia in the First Four and discuss the Seahawks bringing Cooper … Continue reading →

"Food freedom" is a buzzword in the health space, but what does it really mean? And can you have food freedom and still lose weight? In this episode, I'm breaking down what true food freedom looks like—without the all-or-nothing extremes.We'll cover:The biggest misconceptions about food freedomWhy having some structure actually helps you feel more freeHow this differs from intuitive eating (yes, you can pursue weight loss!)Practical steps to create a balanced, sustainable way of eatingIf you've ever felt stuck between feeling in control with food and reaching your weight loss goals, this episode is for you.

Love 'em or hate 'em, we know you hate 'em. This week we're getting both retro and divisive with the classic Necco Wafers.  Get ready for the history of Necco Wafers. Get ready for a review of Necco Wafers. Get ready to hate what you hear. Grab a tube and eat along with us if you dare!

In this episode of the Microsoft Threat Intelligence Podcast, host Sherrod DeGrippo is joined by ransomware experts Allan Liska from Recorded Future and Jonathan Braley, Director of Threat Intelligence for IT-ISAC, to get a pulse check on the current state of ransomware.   They discuss how ransomware has shifted from simple attacks, like Locky, to more sophisticated, high-stakes campaigns targeting entire networks and demanding millions of dollars. Allan and Jonathan also highlight the rise of ransomware-as-a-service, the emergence of big game hunting attacks, and the increasingly professionalized criminal ecosystem surrounding ransomware. The conversation further explores the psychological aspects of cybercrime, focusing on the mindset of ransomware operators—particularly in Eastern Europe and Russia—where the line between crime and business can often be blurred.  In this episode you'll learn:       Why attackers now target entire networks instead of just single machines  How cybercriminal groups turned ransomware into a profitable business model  The unique challenges healthcare employees face during ransomware attacks  Findings from IT-ISAC's recent ransomware reports    Some questions we ask:        How did the Colonial Pipeline attack lead to real-world actions?  Will paying the ransom restore the organization's data and operations?  What are the differences between ransomware from 10-12 years ago and ransomware today?    Resources:   View Allan Liska on LinkedIn   View Jonathan Braley on LinkedIn   View Sherrod DeGrippo on LinkedIn     IT-ISAC Ransomware report  Food and AG-ISAC Ransomware report  Related Microsoft Podcasts:                    Afternoon Cyber Tea with Ann Johnson  The BlueHat Podcast  Uncovering Hidden Risks        Discover and follow other Microsoft podcasts at microsoft.com/podcasts     Get the latest threat intelligence insights and guidance at Microsoft Security Insider      The Microsoft Threat Intelligence Podcast is produced by Microsoft and distributed as part of N2K media network.  

Six participants from the 20-year dialogue between aggies and enviros, known as the California Roundtable on Ag & Environment describe what it did, how it did it and why is made their lives as leaders and the state better.