Podcasts about Food chain

When should you eat your evening meal? Is it really better to eat earlier, or does it depend on when you go to bed? And if you do have to eat late, is there anything you can do to reduce the impact on your health?In this episode of The Food Chain, Ruth Alexander explores what science says about the timing of dinner. From our internal body clocks to the food on our plates, we examine how the evening meal affects our metabolism, digestion and overall health, and separate the evidence from the myths.Circadian rhythm researcher Dr Emily Manoogian, from the Salk Institute in California, explains what happens inside the body as the day progresses, why eating close to bedtime can affect the way we process food, and whether biology cares more about the clock or our own sleep schedule.Nutrition scientist Professor Sarah Berry from King's College London shares practical advice on what a healthy evening meal should look like. Around the world, however, people eat dinner at vastly different times. Food historian Professor Jeffrey Pilcher from the University of Toronto explains why meal times vary so much between cultures, how work, family life and history have shaped the evening meal, and why there has never been one universal way to organise dinner.If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield Sound engineer: Hal Haines Picture: Getty (plate of food indicating the time)

A U.S. Army veteran steps onto his back porch at 3 a.m., lights a cigarette, and comes face to face with a being made of shadow and starlight. That's just one chapter in the extraordinary story of Drew Bankey — Iraq War veteran, Lakota sundancer, pipe carrier, and self-described channeler of entities including Osiris, Archangel Michael, and what he calls "Source" itself.In this conversation, Drew traces his path from PTSD and ayahuasca ceremonies to spontaneous channeling, dream prophecies that came true down to the day, and a face-to-face ET encounter that changed the direction of his life. We cover: how a second ayahuasca ceremony "blasted him into the spirit world" and opened the door to channeling; a golden eagle dream from 2017 that manifested — literally — nine days before his birthday on the side of a Colorado road; a Native American Yuwipi ceremony where a Bigfoot reportedly materialized in a sealed, pitch-black room, witnessed by another attendee; and his theory that UFO disclosure isn't a revelation about "aliens" at all, but about a future version of ourselves.Whether you come from a background in psychedelic therapy, indigenous spirituality, trauma recovery, or the UFO conversation, this episode sits at the intersection of all of it — and asks what it actually means to reconnect with something larger than yourself.If this conversation moved you, subscribe and leave a comment with the moment that hit hardest — and check the description for Drew's books and community.Find Drew: Sacred Journeys Within — his books "I'm Perfect And So Are You" and "Find Your Inner Guru" are available now.#Ayahuasca #Channeling #UFODisclosure #NativeAmericanSpirituality #Consciousness

We know where explosive diarrhea is coming from.. just avoid in massive chain company with food Follow the Sports Animal on Facebook, Instagram and X PLUS The Morning Animals on XListen to past episodes HERESee omnystudio.com/listener for privacy information.

Listener Melanie wrote into The Food Chain to ask us to make a programme about the rising numbers of people who eat alone. She told us she often dines solo and sometimes finds the experience daunting. So today Ruth Alexander hears from Melanie and from other solo diners – some who find peace and joy in a table for one, and others who would much rather not be alone.With the help of Sociologist Professor Eric Klinenberg from New York University, Ruth looks at what's behind the global rise in single-person households.And she hears how another Food Chain listener, Malvina from California, brought her friends together around the table, over a video call and how Nishi Singh, determined to enjoy a solo dining experience in Delhi, has turned it into a social media phenomenon.(Photo: A woman holds a spoon up to her mouth as she eats from a bowl. She is sitting at a sunlit table next to a window, with large, leafy indoor plants behind her. She has long brown hair and wears a blue, ribbed, jumper and a silver necklace. Credit: Getty Images)If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProducer: Lexy O'Connor Sound engineer: Andrew Mills

Elite footballers are among the world's most finely tuned athletes. Every meal is carefully planned to fuel training, maximise recovery and prepare for the next match. But it wasn't always this way.In this episode of The Food Chain, Ruth Alexander explores how football's relationship with food has changed, from the days of steak and beef before a game to today's highly personalised nutrition plans.Sports historian Professor Matthew Taylor traces the evolution of football's food culture, explaining why clubs once left players to fend for themselves and how attitudes began to shift.Former Denmark international goalkeeper Kasper Schmeichel reflects on how nutrition changed during his own career, and what modern players understand about food that previous generations didn't.Mona Nemmer, former Head of Nutrition at Liverpool FC and a nutritionist with the German national team, explains what elite footballers actually eat before, during and after matches, how meals are tailored to individual players, and why feeding a squad is about far more than calories alone.At major tournaments, those carefully designed nutrition plans have to work on the move. Giulio Caccamo, who was chef for the US Men's National Team at the 2022 FIFA World Cup, takes us behind the scenes of feeding an international squad. From planning menus months in advance to serving players in hotels, training grounds and on flights, he reveals the logistical operation behind every meal, and why food can be as important for morale as it is for performance.From pre-match pasta to post-match burgers, from sports science to supply chains, this episode explores what it really takes to feed footballers at the highest level.(Photo: Erling Haaland looks up as eats a snack. His blonde hair is tied back. Credit: Getty Images)If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield Sound engineer: Jack Wilfan

As Chief Investment Strategist at Hightower Advisors, Stephanie Link spends her days researching the market's winners. Today, she's breaking it all down for us. Stephanie explains why the economy keeps defying the doom-and-gloom headlines, which stocks she thinks will champion the next decade, and why she believes we're only in the third inning of the AI revolution. Nicole and Stephanie get tactical fast: the difference between the Mag 7 and the "S&P 493," which stocks are not worth the hype, and Stephanie's thesis that cybersecurity stocks will end up being bigger than AI. She names her favorite tickers across cybersecurity, data centers, robotics, and quantum computing, and explains whether it's too late to buy NVIDIA. Stephanie also gets real about the so-called "AI bubble," the circular spending debate freaking out investors, and why she bought SpaceX but capped it at just 2% of her portfolio. Plus: what her 19-year-old daughter is investing in, why "FAANG" just got a 2026 update, and the one boring, unsexy ETF Stephanie says every new investor should consider. Check out Nicole's financial literacy course ⁠The Money School⁠ Find a Financial Advisor or Financial Coach from Nicole's company ⁠Private Wealth Collective⁠ Watch video clips from the pod on ⁠Money Rehab's Instagram⁠ and ⁠Nicole Lapin's Instagram⁠  Read more about Stephanie's work Here's what Nicole covers with Stephanie: 00:00 Are You Ready for Some Money Rehab? 01:12 Stephanie Link Joins Money Rehab 01:41 Why the Market Keeps Defying the Doom and Gloom 04:07 CapEx, Decoded 06:58 The K-Shaped Economy: Why the Vibes Don't Match the Numbers 09:49 Inflation, Oil Prices, and the War's Ripple Effect 11:41 Mag 7 vs. the S&P 493: Which ETF Should You Buy? 16:16 Why Stephanie Says No to Leveraged ETFs 17:32 Cybersecurity Will Be Bigger Than AI 20:16 The Best Cybersecurity Stocks on Stephanie's List 23:15 How to Vet a CEO Before You Buy the Stock 25:16 Investing Lessons from Stephanie's 19-Year-Old Daughter 28:23 What Stephanie Won't Buy: Crypto, Staples, and Energy 32:20 Inside the AI "Food Chain": Powering the Data Center Boom 35:43 Robotics and Quantum Computing: The Next Big Themes 41:00 MicroStrategy vs. Palo Alto: What "On Sale" Really Means 43:07 FAANG Is Dead, Long Live MANGOES 43:47 Why Stephanie Bought SpaceX (and Kept It to 2%) 55:40 Is It Too Late to Buy NVIDIA? 59:06 Grading the Innings: AI, Cybersecurity, and Robotics 59:50 Hot Stocks: Micron, SanDisk, and the Chips Everyone's Chasing 1:02:27 Is There an AI Bubble? 1:03:16 The Circular Spending Debate 1:08:08 Stephanie Link's Tip You Can Take Straight to the Bank All investing involves the risk of loss, including loss of principal. This podcast is for informational purposes only and does not constitute financial, investment, or legal advice. Always do your own research and consult a licensed financial advisor before making any financial decisions or investments. Disclosures: Hightower invests in companies including Boeing Company, Dover Corp, General Electric, Quanta Services, Rockwell Automation, Union Pacific Corporation, Broadcom, International Business Machines Corporation, Marvell Technology Inc, ServiceNow Inc, Palo Alto Networks Inc, Snowflake Inc, Synopsys Inc, Bank of America, Capital One, Coinbase, Morgan Stanley, Truist Financial Corp, Amazon.com Inc, Meta, SpaceX, Alcoa Corp, Antofagasta PLC, Natera Inc, UnitedHealth Group Inc, iShares MSCI Brazil ETF, SLB Limited

Running a restaurant is hard. Long hours, tight margins and constant stress. In this episode of the Food Chain, Rumella Dasgupta travels to Edinburgh, Scotland, to meet Lisa He and her mum Sophie. Lisa has just put her life and acting career on hold, to try and help her mum save the family's restaurant, the China Star. A video she made documenting her attempt has gone viral, with more than fifteen million views. But is a viral video going to be enough to turn a failing business into a success? Lisa's got to fix the sprawling menu, digitise the paper ordering system and cut costs. Lisa and Rumella meet restaurant turnaround expert David Hopkins from the Fifteen Group in Canada, who's on hand to give advice and to explain why restaurants are such difficult businesses to run. Meanwhile the Mand family in Sydney Australia know only too well what Lisa and Sophie are going through. Last year, son Bhav documented his fight to save his dad's failing restaurant. So how's it doing now? And, in such a difficult industry, when is the right time to walk away? Rumella hears from Carleigh Bond, who made the tough decision to close her vegan fast-food restaurant Forked Up in October 2025.The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate. To hear more, search The Food Chain wherever you get your BBC podcasts.

Many of us have our own theories about sleep. Perhaps it's avoiding coffee after lunch, drinking chamomile tea before bed, or having a warm glass of milk. But what does the science actually say?In this episode of The Food Chain, Ruth Alexander explores the relationship between food and sleep, asking whether changing what we eat and drink can help us get a better night's rest.Professor Marie-Pierre St-Onge, Director of the Center of Excellence for Sleep & Circadian Research at Columbia University, explains what decades of research have revealed about the links between diet and sleep quality. She discusses why poor sleep can change our food choices, how certain dietary patterns are associated with better sleep, and why scientists are increasingly interested in nutrients such as fibre and tryptophan.Sleep physician Dr Allie Hare, President of the British Sleep Society, brings the perspective of the clinic. She explains the questions patients ask most often, from caffeine and alcohol to herbal remedies and sleep supplements, and discusses some of the biggest misconceptions people have about improving their sleep.Together, they discuss whether there really are "sleep foods", what role meal timing might play, and how social media trends and expensive supplements can distract us from the basics.Along the way, they answer listeners' questions and share practical, evidence-based advice on the changes you can make today to improve your chance of a good night's sleep tonight.If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield Sound engineer: Hal Haines(Image: A woman with brown hair, holding an orange cushion, yawns while standing next to an open fridge full of food. Credit: Getty Images)

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing to so many people around the world. She visits a smokehouse run by Michael Price in the port city of Lancaster in north-west England, where he explains the techniques used to flavour a variety of fish, as well as some of the more unusual demands he's received from chefs. We learn about the science behind smoked flavours from Professor Heather Smyth, a flavour chemist and sensory scientist at the University of Queensland in Brisbane, Australia. And food historian, Professor Ken Albala, walks us through thousands of years of history via a meal prepared using his own home smoker in Stockton, California. We also investigate the impact of EU legislation with the European Food Safety Authority, which has banned several smoke flavour additives and ask what this might mean for the future of smoked foods.If you would like to get in touch with the show, please email thefoodchain@bbc.co.ukProducers: Sam Clack and Izzy Greenfield Sound engineers: Jack Wilfan and Hal Haines(Image description: racks of fish fillets inside a smoker)

Ryan and Dana discuss a new American Customer Satisfaction Index survey that has knocked Chick-fil-A out of the top spot for the first time in more than a decade, with Jersey Mike's taking the highest customer satisfaction ranking.See omnystudio.com/listener for privacy information.

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists studying how the brain combines hearing and taste, to chefs designing dishes around playlists, we ask whether music has become an ingredient in its own right.Chef Gaggan Anand explains why music sits at the centre of his restaurant in Bangkok, where sound, lighting and food are carefully choreographed into a single experience. Cognitive neuroscientist Ophelia Deroy shares research showing how music can influence our perception of sweetness, bitterness and texture, and explains why flavour is far more than what happens on the tongue.We also hear from Ola Sars, founder of the business music platform Soundtrack, whose company helps restaurants, cafés and hotels tailor the music they play. He shares research suggesting that the right soundtrack can influence customer behaviour and even affect sales.But not everyone is convinced. Dan Keeling, co-owner of London's Noble Rot restaurants and a former music industry executive who signed artists including Coldplay and Lily Allen, explains why he has chosen not to play music in his dining rooms at all.From silent restaurants to carefully curated playlists, from neuroscience labs to commercial dining rooms, we explore the increasingly important role sound plays in the way we eat.If you'd like to get in touch with the programme, please email: thefoodchain@bbc.co.uk

What if the invisible signals surrounding us every day were quietly affecting our health, our food, our livestock, and even future generations?In this eye-opening episode, David DeHaas sits down with Daniel Stachowski of Essential Energy to explore the growing impact of electromagnetic fields (EMFs), cell towers, wireless technology, precision agriculture, and data-driven farming practices.From brain fog and fertility concerns to declining food quality, livestock health issues, and the rise of smart farming technologies, this conversation uncovers how modern electromagnetic pollution may be influencing every aspect of life—from human biology to agriculture.If you're concerned about your family's health, food quality, farming practices, environmental sustainability, or the future of agriculture, this is an episode you won't want to miss.Are EMFs silently impacting your health, fertility, food supply, and livestock production?In this fascinating discussion, David DeHaas welcomes Daniel Stachowski, founder of Essential Energy, to examine the growing concerns surrounding electromagnetic field (EMF) exposure and its potential effects on people, animals, crops, and the environment.Daniel shares his personal journey from working with major technology companies like Microsoft and Amazon to researching the biological effects of electromagnetic radiation after health challenges within his own family led him to investigate root causes of illness.Together they discuss:• EMFs and brain fog• Cell towers and wireless radiation• Fertility concerns and reproductive health• Livestock productivity and animal wellness• Precision agriculture and smart farming• Food nutrient density and quality• Data centers and electromagnetic pollution• Regenerative agriculture• Farm privacy concerns• The future of food production• Environmental health and sustainability• How EMFs may affect plants, pollinators, and ecosystemsThe conversation also explores emerging research on nutrient density in food produced on EMF-safe farms, potential impacts on dairy production and livestock fertility, and what farmers and consumers can do to create healthier environments.Whether you're a farmer, rancher, health-conscious consumer, parent, or simply curious about the relationship between technology and biology, this episode provides a thought-provoking perspective on one of the most overlooked topics in modern health and agriculture.ABOUT THE GUEST:Daniel StachowskiFounder, Essential EnergyWebsite:www.EssentialEnergy.usABOUT THE HOST:Living Waters Wellness CenterDavid DeHaas855 S Curtis RdBoise, ID 83705Office: (208) 378-9911Connect with Living Waters Wellness Center to learn more about holistic health, detoxification, regenerative wellness, nutrition, and natural healing strategies.Thank you for listening to the Whole Body Detox Show with David DeHaas.If you found value in this episode, please like, subscribe, and share it with friends, family members, farmers, ranchers, and anyone interested in improving their health and understanding the impact of modern technology on our environment and food supply.For more expert interviews and natural health solutions, visit:www.livingwaterscleanse.comUntil next time, remember: your health is your greatest asset, and understanding the environment around you is a powerful step toward protecting it.Support the showReady for your healing journey?Visit our website: www.LivingWatersCleanse.com Or give us a call at: (208) 378-9911Stem Cell Activation Patches:www.StemCellPatch.netGet your Supplements and Natural Body Products Here:www.livingwaterscleanse.com/supplementsQI-Shield EMF Devices:Protect your whole home or office with a touric shield from EMF's. 1. QI Shield Covers 16'x16'2. QI Home Covers 50' x 50'3. QI Max Covers 250'x250'Click on link and enter Livingwaters in discount code section during checkoutMagnesium Soaks:Follow us on our socials: Living Waters Wellness CenterBitChute: www.bitchute.com/livingwaterswellnessRumble: www.rumble.com/living...

Our Content Manager Kieran used to work at Nandos and is convinced that they're doing something to the food without us knowing... we took to the food court to find out!Subscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Potatoes are having a moment. Once dismissed as dull, stodgy or even unhealthy, they are now back, appearing on restaurant menus, in food magazines and across social media feeds. But the story of the potato goes back much further. Ruth Alexander traces the journey of one of the world's most familiar foods. From its origins millions of years ago to its place in today's global food system. AJ Shehata, senior sous chef at Fallow restaurant in London explains why the potato forces chefs to get creative. At the Natural History Museum, botanist Sandy Knapp explains how the potato may have been born from a chance encounter between two wild plants in the Andes, an event that made it possible for potatoes to grow underground and spread across new environments. Potatoes USA president Blair Richardson explains how demand continues to grow worldwide, and how the industry is working to reshape the potato's image. Nutrition scientist Candida Rebello shares research suggesting potatoes may be far more beneficial, and more misunderstood, than many people think. And, at the International Potato Centre in Peru, scientist Julian Soto works with farmers to conserve thousands of native potato varieties. In the Andes, potatoes are not just a crop, they are part of culture, identity and family life.

You do the work. You train, you sleep, you eat well, you manage stress. And yet your joints still ache, recovery takes longer, and something just feels harder than it used to.I sit down with David Watumull, co-founder and CEO of AX3, to talk about astaxanthin, a naturally occurring antioxidant he has spent his entire career studying, one that most people have never heard of despite having more than 4,000 peer-reviewed papers and 100 human clinical trials behind it.This is not a conversation about the latest wellness trend. It's a deep look at the science of oxidative stress, chronic inflammation, and what actually happens inside your cells when the damage accumulates faster than your body can repair it.What we explore:- Why astaxanthin is categorically different from vitamins C and E, and how it works at every layer of the cell without ever becoming pro-oxidant.- How chronic inflammation starts with oxidative stress upstream, and why blocking it at the source is safer than suppressing the immune response after the fact.- Why this ingredient was one of only five agents in a 20-year NIH-funded program to extend mammalian lifespan by over 10 percent while also showing health span benefits.- How astaxanthin protects joints, muscles, and mitochondrial energy production, and what the data on competitive cyclists actually demonstrates.- What to look for in a supplement, why bioavailability determines whether you absorb anything at all, and how to build astaxanthin into a foundational daily stack.Chapters: 00:00 Intro03:30 Why Astaxanthin Isn't Like Other Antioxidants07:14 The Algae Origins of Astaxanthin11:22 Salmon, the Food Chain, and Nature's Design15:00 From Pharma Research to Supplement18:21 The NIH Longevity Study Explained23:15 mTOR, FOXO3, and the Aging Pathways29:10 Safe Anti-Inflammatory for Joints and Athletes35:15 Brain Protection and the Blood-Brain Barrier38:02 Skin Health and Sun Damage from the Inside45:00 Redox Balance and Liver Protection48:35 Mitochondria, Energy, and Endurance Performance53:00 How to Stack Astaxanthin with Other Supplements57:10 Dosing, Bioavailability, and What Sets AX3 Apart01:07:00 Why David Watumull Went All-In on One IngredientAbout David Watumull:David Watumull is the co-founder and CEO of AX3, a supplement company built on more than two decades of astaxanthin research. He was introduced to the ingredient as a teenager working on algae ponds on the Big Island of Hawaii, and has spent his career advancing its science through pharmaceutical-grade manufacturing, NIH-funded longevity studies, and peer-reviewed cardiovascular research. His work sits at the intersection of rigorous science and practical supplementation, and it shows.Connect with David Watumull:Instagram: https://www.instagram.com/davewatumull–This episode is sponsored by:AX3: Visit ax3.life and use code GABBY for 20% OFF your first orderWebsite: https://www.ax3.lifeInstagram: https://www.instagram.com/ax3.life–The Gabby Reece ShowThis is where I have real conversations with the people I find most worth listening to: scientists, athletes, coaches, parents, and thinkers who are doing the hard work of building a life that holds up over time. No hacks. No quick fixes. Just honest, practical conversations about performance, longevity, relationships, and what it actually takes to show up well at every age.If you are here, you probably already know that health is not a destination. It is how you live. I am glad you are along for it.Connect with Gabby Reece:Instagram: https://www.instagram.com/gabbyreece/TikTok: https://www.tiktok.com/@gabbyreeceofficialWebsite: https://gabriellereece.comPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lovers of the "dirty soda" might be glad to have more choices. The style of drink got its start here in Utah, and now national chains are moving into the same world. In case you don't know, a dirty soda is a non-alcoholic creation using soda pop, creamer, flavored syrups, and even fresh fruit. But as chains like McDonald's start offering these drinks, are they doing the original companies... "dirty?"

Meal prepping is supposed to save us time, money and stress. It's a huge trend on social media, but how can we make it work in our own real, messy lives? Ruth Alexander meets Hannah, a busy working mum who wants help to make meal times easier, quicker and more varied. Could batch cooking be the answer? On hand to offer advice and inspiration are Jess Rice from the US website Budget Bytes and Kevin Curry, who has around two million followers across his Fit Men Cook social media accounts. And if you've ever wondered whether those leftovers are safe to eat, or how long you should leave hot food cooling on the kitchen counter before you freeze it, there's advice from Natalie Stanton, who trains chefs in food safety. If you would like to get in touch with The Food Chain team, please email thefoodchain@bbc.co.uk Producer: Lexy O'Connor. Sound engineer: Hal Haines. (Image description: The picture shows a container of chicken and vegetables being opened by a woman's hands, set against a pink background. Credit: Getty Images)

We had some scheduling conflicts, so I'm flying solo, but I've got some responses anyway! The mic might not be great, but the content... Might be great? I dunno, something like that.Follow and reply to @OffAllDayPodcast on Instagram, Threads, and TikTok for a chance to get mentioned on the show!Leave us a message at voiceline.app/offallday and get featured on a future episode!E-Mail: ⁠⁠⁠⁠⁠⁠OffAllDay@outlook.com Hosted on Acast. See acast.com/privacy for more information.

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Food Chain presenter Ruth Alexander was confident that she was eating a healthy diet, in particular, a diet that included enough fibre. But it turns out, like many of us, her fibre intake has been falling short of the recommended amount. In fact all over the world most of us are failing to eat enough, despite the growing trend for so called "fibremaxxing" where people try to maximise their daily intake. So how can we boost our fibre intake? And does it really have to involve chia seeds? Ruth picks the brains of fibre expert Professor Joanne Slavin from the University of Minnesota and Fathima Abdoola, known as The Cultural Dietitian, based in Brisbane Australia. And psychologist Phillippa Lally from the University of Surrey in the UK, explains how we can make our well intentioned new habits stick. Produced by Lexy O'Connor Sound engineer: Andrew Mills Image: A close up of a steaming bowl of Persian barley soup, in a blue bowl, with a woman's hands holding it. Credit: Getty Images If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

Major fast food chain coming to St. Johns County

It was another newsworthy day coming out of our nation's capital. Public Notice's Aaron Rupar is back on the show to discuss the firing of U.S. Attorney General Pam Bondi, President Trump's speech to the country on Wednesday night, and more from the political sphere.

CW: Reference to slaughtering farm animals. If this would be triggering for you, please skip 22:13 to 24:56 and 26:00 to 26:12. As always, your safety and enjoyment are important to us.With a new heading, the group stays at Liam's a little longer to prepare for their upcoming journey. The servants repair and polish equipment and armor, and Liam offers books on plant identification and basic survival tactics. He also shares documented details on rumored and confirmed creatures that dwell on the island of Nadros. Realizing insects might be an issue, Trix convinces Elaith to help them concoct a type of repellant for the trip as well.Meanwhile, Rou takes it upon himself to help the cooking staff prepare a big meal for Liam as a show of gratitude for his assistance. One of the chefs, Duke, walks Rou through preparing suckling pig, from choosing the animal to serving at the table. Rou struggles a little in the pen, falling on his face and losing the piglet. Duke shows appreciation for Rou's attempt but ultimately admits the slaughter wouldn't have been necessary as one was already prepped. Rou spends all day in the kitchen preparing various dishes and roasting the pig to Liam's tastes, all the while pestering the staff for information on Liam.That night, Liam approaches Trix in their room and shares his findings, providing them with three options for what the oath may be for. During their conversation, Liam's behavior and attitude shift briefly, setting Trix on edge. They admit their relation to the old Emperor and in doing so, offer space for Liam to entrust Trix with a secret of his own. After a very awkward dinner, Rou is left feeling like a failure and Trix is left with troubling answers to a big question.  Follow Dax @gmdax, Kappa @TheKappaChris, Sebastian @sebastianyue and Wren @ThornyDryad  EPISODE CREDITS: Produced by DaxOpening theme music, editing and mixing by WrenLogo Artwork design by JessieCharacter Artwork design by RiyuskiSegment music and sound effects licensed through Epidemic SoundLINKS:Be sure to follow and tag Roads Uncharted on Bluesky!

New Zealand vegetable growers have been dealt another blow with McCain announcing it is closing its Hastings vegetable processing plant by January 2027. That news comes as Watties proposes to stop all production of frozen vegetable lines in New Zealand, affecting 220 growers in Canterbury. These announcements got us thinking about our food systems: what we produce versus what we import, how much we pay for food and how it is all worked out. And unlike more than 100 other countries, New Zealand doesn't have a national food security plan So if we see disruptions to global food supply chains - similar to what we're seeing with oil right now - well.... then what? Jesse chats to Katy Bluett from Future Food Aotearoa

Turning around a business never comes down to just one thing, says Shane Bracken. The chief executive of Subway in Australia and New Zealand believes three key steps have been critical to expanding the sandwich brand across the country. On this week’s episode, BOSS editor Sally Patten finds out how this CEO continues to grow the largest fast-food chain in Australia.See omnystudio.com/listener for privacy information.

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Many people hear the phrase “don't compare yourself to others.”But what if comparison, used correctly, could actually accelerate growth?In this episode of It's My Time Podcast, Asher talks with keynote speaker and author LaPora Lindsey about the concept of healthy social comparison—learning from others without losing your sense of self.Drawing from her book Bottom of the Food Chain, LaPora explains how observing others can help professionals develop communication skills, improve performance, and refine their approach to leadership.They also discuss:✔ Using comparison intentionally✔ Developing your own style after learning from others✔ Lessons from martial arts and skill development✔ Family, work, and balancing life's responsibilities✔ Fall traditions and creating meaningful experiencesIf you've ever wondered how to grow without constantly feeling behind, this conversation offers a refreshing perspective

7. Guest Author: George Black Headline:Identifying Dioxin Hotspots and Multigenerational Damage Summary:Canadian and Vietnamese scientists identified dioxin hotspots at old airbases, revealing how the poison persists in food chains and affects future generations. (7)1968 AUSTRALIA CAMP

From bricks through the window in 1960s Skelmersdale to queues around the block in Liverpool, this is a story of immigrant hunger, insecurity, obsession with standards — and building something that blesses a city. Dan sits down with Nisha Katona — founder of Mowgli Street Food — the woman who turned authentic Indian home cooking into the first national Indian street food chain in Britain. Nisha breaks down why Mowgli was never meant to be a “curry house,” why Hindu home cooking avoids garlic and onion at lunch, and how sitting outside Greggs watching men in high-vis jackets shaped her pricing strategy.We talk about scale, magic, heart, delivery, Empire, authenticity, Nando's, Greggs, and why growth should never be something you're ashamed of.This is a masterclass in building a restaurant brand with soul — and keeping that soul intact across 27 sites.If you care about food, cities, entrepreneurship, culture — or how to turn anxiety into momentum — this one's special.ON THE MENU:00:00 Intro00:54 Is Nisha a Workaholic?02:54 Does Scale Kill Magic in Restaurants?03:13 Treating Every Restaurant Like Your Child04:26 Why She Decorated Mowgli to Fail07:29 The First National Indian Street Food Chain08:44 Curry House vs Authentic Indian Home Cooking11:54 The Four Pillars of Building a Restaurant Brand25:47 Researching Demand Before Opening a Restaurant26:33 Pricing for Men in High-Vis Jackets27:14 Chicken Tikka Masala & Britain's National Dish32:27 Why Mowgli Finally Launched Delivery35:28 Temple Daal: Authentic Indian Home Food41:40 Why Scale Doesn't Kill Magic43:18 Why She Backed Uber Eats in the North44:46 Why Restaurant & Delivery Can Coexist45:51 Restaurants Are Like Cinema for Your Tastebuds59:45 Immigrant Parents, £2 in Their Pocket01:00:50 Growing Up With Racism in 1960s Britain01:27:00 Why She Refuses to Overbuild01:30:48 The £35k vs £285k London Rent Decision

We all have recipes we turn to again and again, perhaps from the stained pages of our favourite cookbooks, or handed down through families. But have you ever wondered about the work that's gone into writing that set of instructions? In this edition of The Food Chain, Ruth Alexander looks at the art and science of recipe writing. How does a cook turn what is often an instinctive and creative process into a list of instructions anyone can follow? How much detail is too much, and what are the essential elements no recipe is complete without? Ruth talks to a well-known cook who describes her love-hate relationship with recipe writing and a cookbook editor reveals how she's built recipes from chefs' doodles or even notes scrawled on a napkin. Find out what it's like to work in the world of recipe testing and how the art of writing recipes has changed over hundreds of years. Producer: Lexy O'Connor Sound engineer: Hal Haines If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

Marcus' What You Know 'Bout That trivia game for Wednesday February 11th, 2026. 

Most of us have foods we refuse to eat - think coriander, or maybe olives. But where do those strong dislikes come from, and is it possible to change them?In this episode of The Food Chain, Ruth Alexander sets out to find out whether you really can learn to love the foods you hate. From first encounters that go wrong to memories that linger, she explores why food preferences can feel so fixed, and whether anything might help shift them.Ruth speaks to neuroscientist Dr Dana Small, professor and Canada Excellence Research Chair at McGill University, about what's happening in the brain and body when we eat, and how unconscious reward signals shape what we come to like or avoid.She also hears from psychologist Dr Rachel Herz, an expert on the science of smell and author of Why We Eat What We Eat, about the powerful role odour, memory and emotion play in food dislike, often before we're even aware of it.And registered dietitian Clare Thornton-Wood shares practical, low-pressure techniques used with both children and adults to build tolerance - and sometimes even enjoyment - for foods they can't stand.Producer: Izzy Greenfield Sound engineer: Annie Gardiner Picture: A woman holding a fork with a piece of broccoli in front of her, looking unsure (credit: Getty)

FutureSense's FoodChain system helps customers understand where their food comes from and how it was handled. And it averted a national Kimchi Crisis in Korea. Support the show on Patreon by becoming a supporter!

Host Meg Wolitzer presents three stories about finding solutions to complex problems, and to simple ones. T. C. Boyle tackles evolution and government intervention in “Top of the Food Chain,” read by Zach Grenier. In Matthew Ryan Frankel's “Carapace,” a young boy struggles with feelings at a family funeral—with the help of some crabs. The reader is Philip Estrera. And a young woman traveling between two worlds and two families has to deal with what to put in “The Suitcase” by Meron Hadero. The reader is Renée Elise Goldsberry. The show also includes an interview with Hadero. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Food is at the centre of family life – on ordinary days, in the everyday rush, during the dramas, and the quieter moments too. In this episode, Ruth Alexander looks back at some of The Food Chain's most moving and intimate moments of 2025, all revealing the power food has to bind people together. From the first meal taken by a foster child in an unfamiliar home to the couple cooking together for the first time in their lives after a dementia diagnosis, these stories show how food has the capacity to strengthen family bonds and how its absence can shape a life just as deeply. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Producer: Rumella Dasgupta.

Beat Migs! We go straight to the comments and boy do people have opinions!

This is a Vintage Selection from 2005The BanterThe Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork handy.The ConversationThe Restaurant Guys speak with Heritage Foods founder Todd Wickstrom about his company's mission to support family farms by providing high quality products to consumers. He values genetic diversity, transparency and traceability in the food supply. The Guys declare that formula delicious!The Inside TrackThe Guys use Heritage products both personally and in the restaurant. As Todd explains, the way to save some endangered breeds of livestock is to raise them for food.  “What we're trying to really promote, what we are in the end is we are really a conservation movement. We call it conservation by consumption.,” Todd Wickstrom on The Restaurant Guys Podcast 2005BioTodd Wickstrom is the co-founder of Heritage Foods USA, a pioneering force in reviving rare, pasture-raised livestock breeds and championing small family farms. A longtime advocate for sustainable agriculture, Todd helped build a national distribution network that connects chefs, home cooks, and producers dedicated to responsible, nose-to-tail eating. His leadership has shaped the modern heritage meat movement, bringing transparency, biodiversity, and farm-to-table ethics to the forefront of American food culture.He has worked for several of the most respected Specialty Food companies in America, including his role as the Managing Partner of Zingerman's Deli, and as the Chief Operating Officer of Rishi Tea.InfoHeritage Foodshttps://heritagefoods.com/The Meatrixhttps://www.themeatrix.com/Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

In the first hour of the Chase & Big Joe Show, the guys were live from Barlines at the Omni Nashville hotel. Their question of the day involved the Titans. If the Titans were a chain restaurant, which one would they be? Later in the hour, MTSU Women's HC Rick Insell joined the show ahead of his team's big game against the Lady Vols. Coach Insell shared his excitement about the upcoming season. To end the hour, Gold Medalist Scott Hamilton joined the show to talk about his Rock the Rink event to help raise money for cancer. 

Aaron, Kim and Chris highlight KYGOP folks worth adding to our Bitin' List, then look at the looming hunger crisis facing our commonwealth & country. We then check in with FoodChain about how they are gearing up, before finishing the show by interviewing KY-6 candidate and proud mountain dem, Cherlynn Stevenson about what she'd do differently in DC. It's a hummer of a #ColonelsOfTruth this week! NEWS OF THE WEAK:https://www.wkms.org/2025-10-24/gop-candidate-for-kentucky-senate-defends-then-deletes-rant-against-millennial-skankshttps://kentuckylantern.com/2025/10/28/local-republican-party-official-in-kentucky-posts-racist-video-why-are-we-not-surprised/https://www.kentucky.com/news/state/kentucky/article312677054.html?giftCode=4cb12555ac66e90cINTERVIEW: Leandra Forman, FoodChainhttps://foodchainlex.org/https://www.facebook.com/share/p/16cP5U7YaD/INTERVIEW: Cherlynn Stevenson, Candidate for KY-6https://www.cherlynnstevenson.com/CALL TO ACTION: Help Feed Lexington, or Kentucky, or Wherever YOU Can help!http://bit.ly/lex-food-hub#ProgressKentucky - #ColonelsOfTruthJoin us! http://progressky.org/Support us! https://secure.actblue.com/donate/progresskyLive Wednesdays at 7pm on Facebook https://www.facebook.com/progressky/live/and on YouTube http://bit.ly/progress_kyListen as a podcast right here, or wherever you get your pods: https://tr.ee/PsdiXaFylKFacebook - ⁠⁠@progressky⁠ ⁠ Instagram - ⁠⁠@progress_ky⁠⁠ Bluesky - ⁠⁠@progressky.bsky.social‬⁠ ⁠https://linktr.ee/progresskyEpisode 234 was not very produced by AaronTheme music from the amazing Nato - hear more at http://www.NatoSongs.com

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a political economy framework, the authors argue that improving labor standards and building solidarity among frontline workers across sectors is necessary for creating a more just food system. What would it take, they ask, to move toward a food system that is devoid of human exploitation? Combining insights from food systems and labor justice scholarship with actionable recommendations for policy makers, the book is a call to action for labor activists, food studies students and scholars, and anyone interested in food justice. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a political economy framework, the authors argue that improving labor standards and building solidarity among frontline workers across sectors is necessary for creating a more just food system. What would it take, they ask, to move toward a food system that is devoid of human exploitation? Combining insights from food systems and labor justice scholarship with actionable recommendations for policy makers, the book is a call to action for labor activists, food studies students and scholars, and anyone interested in food justice. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Here's a fun day in the life of the food chain.. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

American palates are shifting, and investors are starting to take notice. In today's episode of Motley Fool Money, host Emily Flippen is joined by analysts Sanmeet Deo and Jason Hall to unpack four of the newest Asian food chains looking to expand across the United States The team dives into: - Whether or not Jollibee's rise is sustainable - The re-emergence of Luckin Coffee and changing consumer tastes - If the experiential dining of Kura Sushi and Haidilao Hot Pot are replicable - Which chain offers investors the best opportunity today Companies discussed: JBFCF, LKNCY, KRUS, HDALF Host: Emily Flippen, Jason Hall, Sanmeet Deo Producer: Anand Chokkavelu Engineer: Dan Boyd Disclosure: Advertisements are sponsored content and provided for informational purposes only. The Motley Fool and its affiliates (collectively, “TMF”) do not endorse, recommend, or verify the accuracy or completeness of the statements made within advertisements. TMF is not involved in the offer, sale, or solicitation of any securities advertised herein and makes no representations regarding the suitability, or risks associated with any investment opportunity presented. Investors should conduct their own due diligence and consult with legal, tax, and financial advisors before making any investment decisions. TMF assumes no responsibility for any losses or damages arising from this advertisement. We're committed to transparency: All personal opinions in advertisements from Fools are their own. The product advertised in this episode was loaned to TMF and was returned after a test period or the product advertised in this episode was purchased by TMF. Advertiser has paid for the sponsorship of this episode. Learn more about your ad choices. Visit ⁠⁠⁠⁠⁠⁠megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

The reach and impact of our food systems – that is, the complex, interconnected, and globalized web of institutions, resources, and processes that bring food from the farm, to the table, and into the waste stream – is universal: every single one of us has either worked in ourselves, or known people who work growing, raising, producing, processing, packing, transporting, preparing, or serving the food we all eat.In the food we consume, we become connected to the conditions, the labor, and the people of the food system that produces it. Fully 1 in 10 American workers, over 17 million people, work in paid frontline food system jobs. And millions more work at home to plan, shop, prepare, and in many households, grow the food their children and families eat.There are massive implications for schools as well, as they participate in the food system directly to bring literally billions of meals to children each year, and as labor in the food system impacts the families, children, and communities our schools serve.My guests today are Laura-Anne Minkoff-Zern and Teresa M. Mares, associate professors and co-authors of Will Work for Food: Labor Across the Food Chain, available from University of California Press in September. Their book captures the grim realities faced by food workers alongside the opportunities for solidarity at every point in the system while amplifying the successes and challenges faced by movements to make food work, good work.“As long as people are suffering to get food to our plates,” they write, “we need to center food workers in any vision for a just food system.”Will Work for Food book from UC Press

Cybersecurity Today: Ghost Action Campaign, SalesLoft Breach, AI Vulnerabilities, and Restaurant Security Flaws Host David Shipley discusses the latest in cybersecurity, including the Ghost Action Campaign which compromised over 3000 secrets from GitHub repositories, the SalesLoft breach affecting major cybersecurity and SaaS firms, and new research showing how large language model chatbots like GPT-4 can be manipulated easily. Additionally, ethical hackers uncover significant vulnerabilities in the digital platforms of Restaurant Brands International. The episode emphasizes the importance of securing the software development ecosystem and maintaining robust social engineering defenses. 00:00 Introduction and Headlines 00:32 GitHub Supply Chain Attack: Ghost Action Campaign 02:51 SalesLoft Breach: A Deep Dive 05:01 The Summer of Salesforce Attacks 07:19 Manipulating AI: New Research Insights 09:14 Restaurant Brands International: Security Flaws Exposed 11:21 Conclusion and Sign-Off

Bottom trawling is one of the most widely used - and most destructive - fishing practices in the world. Dragging heavy nets across the seabed damages fragile ecosystems, depletes global fish supplies, and puts the livelihoods of small-scale fishers at risk.In this episode of The Food Chain, Rumella Dasgupta speaks to John Worthington, one of the last remaining fishermen in Fleetwood, UK, who fears a proposed ban on bottom trawling in Marine Protected Areas could end his business. Fisheries economist Dr Rashid Sumaila of the University of British Columbia explains the global consequences of trawling, from overfishing to illegal and unregulated catches.On the coast of West Africa, Aissata Daouda Dia, Head of Advocacy at Blue Ventures, tells us hom much coastal communities rely on local catch. Nana Kweigyah from the Canoe and Fishing Gear Owners Association of Ghana, describes how foreign industrial trawlers are devastating coastal communities. And in Singapore, Adrian Poon of the Cinnamon Group explores the challenges of sourcing fish sustainably in a market dominated by cheaper, trawled seafood.Producer: Izzy Greenfield Image: Getty

This week, the boys talk about the aftermath of the DougDoug challenge, what is the dream outfit everyone should wear, and how Ludwig and Aiden's dad have become best friends... Learn more about your ad choices. Visit megaphone.fm/adchoices

Ben Criddle and Ronald Weaver III cover all the BYU news out of Big 12 Media Days in Frisco Texas!

It can be the difference between life and death for your character, signal you're on a hostile planet or in a sumptuous world, or can even give you the whole basis for a game. In this week's Food Chain we hear where the ideas for some of the most disgusting and delicious foods in games come from, and how to recreate them in real life. Video game creator Tim Cain tells us why food was such an important tool in his games Fallout and The Outer Worlds. Author and gamer Cassandra Reeder tells us why she started making entire recipe books based on food from video games, and how important is food in gaming? Video game enthusiast Harriet tells us why it's an essential tool for escapism. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Izzy Greenfield and Hannah Bewley