Podcasts about Food chain

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

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/public-policy

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/economics

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

In this episode we continue our microplastics mini-series, this time considering the intersection between agricultural systems and engineering.  Our two guests, Sadique Bawa Anyame and Carmel Towns are PhD students studying different aspects of agricultural systems and microplastics.  Both come from industry backgrounds, and share their extensive experience in their fields as well as the innovative work they are doing in their PhDs in this episode.  Anyame is investigating microplastics in biosolids while Carmel is investigating how microplastics end up in farm systems with a focus on poultry, both are also considering how to engineer a solution.  Tune in to learn more about how microplastics end up in the food chain and the innovative work these PhD students are doing to combat this.  Show theme music: Kevin MacLeodThank you to the whole TWICS team for the incredible behind-the-scenes volunteering every week! Host: Elise Tuuri (Insta: @elisetuuri_)Co-Host: Sarah LydenProduction: Richard Siu (Insta: @richard.siu.photography)Media & Promotion:  Elise Tuuri

Uploaded every Friday, Nikkei Asia News Roundup delivers a collection of articles from Nikkei's English language media, Nikkei Asia. ・A selection of news headlines ・A glimpse into a notable story for deeper understanding ・A highlight of our best stories Today we focus on:“China's snooker craze and US food chains scramble in Southeast Asia” ・You can read more at: https://asia.nikkei.com/Spotlight/Podcast/Podcast-News-Roundup  

The following article of the Agribusiness & Food industry is: “The Triple Challenge: Tariffs, Food Sovereignty, Agri-Food Chains” by  Patricia Toledo, Vice President of Sustainability and Corporate Social Responsibility , Consejo Nacional Agropecuario.

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

Andy is back and joins Paul and Lyndon to discuss the lack of further additions to what is a threadbare Everton squad. They chat about the ramifications of Jarrad Branthwaite's omission from the party that travelled to America, more on Harrison Armstrong, what players we are being linked with and what areas of the team need strengthening most urgently Hosted on Acast. See acast.com/privacy for more information.

Guest host Ryland Barton leads a discussion about agriculture in Kentucky with State Senator Jason Howell (R-Murray), chair of the Senate Agriculture Committee; State Representative Chad Aull (D-Lexington), member of the House Agriculture Committee; Sandra Ballew Barnes, Community Farm Alliance; and Leandra Forman of FoodChain, a nonprofit working to increase access to locally-sourced fresh food.

A Gluten Free Podcast Episode 188What if fast food could be 100% gluten free, safe for coeliacs, nut-free, and with dairy-free options too? That dream is becoming reality thanks to Sonny Wells, founder of Sonny's Food, the UK-based startup gaining global attention — from the coeliac community and business leaders like Richard Branson, Simon Squibb, and Steven Bartlett.In this episode, Sonny shares how his coeliac diagnosis over a decade ago led to a bold mission: to create a fully coeliac-safe fast food chain that makes gluten free dining fast, easy, and safe — without compromise. We talk about his personal journey, the challenges of being a male in the gluten free space, and how the idea for Sonny's Food came to life.

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

You think you know what's in your food? Think again. The Italian Mafia hasn't just infiltrated restaurants and grocery stores—they've systematically taken control of the entire global food production system, and what they're doing to your meals connects to the darkest mysteries plaguing humanity today. This isn't just about organized crime skimming profits. We're talking about deliberate contamination, mind-control additives, and food supply manipulation that ties directly into government black projects, extraterrestrial technology, and the systematic dumbing down of the human population. The same families controlling your pizza are the ones working with shadowy forces to alter human consciousness through what we consume daily. Our explosive investigation reveals how Mafia-controlled food operations connect to UFO crash retrievals, where alien biotechnology is reverse-engineered into food additives that suppress psychic abilities and interdimensional awareness. From GMO labs to processing plants, from distribution networks to your local supermarket, every bite you take is part of a massive experiment in human control. We've uncovered evidence linking food production facilities to underground bases, cattle mutilation sites, and missing persons cases that the FBI refuses to investigate. The chemicals they're putting in your food aren't just preservatives—they're designed to block your ability to perceive the unexplained phenomena happening all around us. Mystery enthusiasts know something's wrong with the world—but did you know it starts with breakfast? From breakfast cereals laced with consciousness-suppressing compounds to organic foods that aren't what they seem, this episode exposes how the Mafia became the enforcement arm of a much larger conspiracy involving non-human intelligences. The truth about Bigfoot encounters, UFO sightings, and paranormal experiences isn't just being covered up—it's being chemically suppressed through your daily meals. This is why disclosure keeps getting delayed, why witnesses forget their encounters, and why the general population remains asleep to the mysteries surrounding us. Stream exclusively on Spreaker for uncensored bonus content about food lab infiltrations, or find us on Amazon Music (ask your Alexa about food conspiracies), Apple Podcasts, Spotify, iHeartRadio, and everywhere truth-seekers get their reality checks. Your next meal will never taste the same.

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

This week on Taking Stock Susan Hayes Culleton looks at not just the cost of insurance but also the 'types' of insurance we're paying for and asks Sinead Ryan if we're spending too much on the wrong kind of insurance?David McGee PwC ESG Leader looks at a new report 'Reconfiguring the Global Food System.' Plus, Susan is joined by Javier Espinoza of the Capital Forum to examine what the new Savings and Investment Union might mean for Ireland and Europe.

Producer Dylan Mathews gives his top five major fast food chain desserts, and The Morning Shift crew reacts to it.

En la primera pelicula animada de la famosa franquicia de accion y ciencia ficcion nos muestra combates de los Predators contra los humanos a lo largo de la historia.

How is artificial intelligence reshaping the global food industry? Rumella Dasgupta explores how AI is helping chefs experiment with new recipes, reducing food waste in factories and streamlining supply chains.She speaks to Tamsin Deasey Weinsten, a though leader on the AI industry, to discover the parts of the food supply chain that AI is affecting the most.In the kitchen, chef Matan Zakan tells us how he uses AI chatbots to assist him with recipes and food orders.AI is also revealing problems that have long been overlooked. We speak to Dini McGrath, co founder of ZEST, a company that has developed an AI programme to address food waste.And the CEO of Chef Robotics, Rajat Bagheria, welcomes us to meet his AI enabled robots, designed to help labour shortage problems in the food industry.

Chemical Safety, Cultivated Meat, and Our Health More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from fish, other meat, and dairy. Cultivated meat can be ‘clean' in comparison and healthier for you, other animals and the planet. Listen to today's episode written by Dr. Michael Greger at NutritionFacts.org. #vegan #plantbased #plantbasedbriefing #altproteins #cultivatedmeat #antibioticresistance #mercurypoisining #maha #animalag #toxins #bioaccumulation #foodchain ============================ Original post: https://nutritionfacts.org/blog/chemical-safety-cultivated-meat-and-our-health/  ========================== Related Episodes Use Search Field where you listen (or at PlantBasedBriefing.com/episodes) and enter ‘cultivated' or ‘alt protein' 1058: [Part 2] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1058-part-2-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg  1057: [Part 1] MAHA's ‘Natural' Foods Obsession Doesn't Account for the Way We Actually Eat https://plantbasedbriefing.libsyn.com/1057-part-1-mahas-natural-foods-obsession-doesnt-account-for-the-way-we-actually-eat-by-jessica-scott-reid-at-sentientmediaorg  960: [Part 2] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/960-part-2-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg   959: [Part 1] How Big Meat Worked to Rebrand in 2024 — Using Disinformation https://plantbasedbriefing.libsyn.com/959-part-1-how-big-meat-worked-to-rebrand-in-2024-using-disinformation-by-jessica-scott-reid-at-sentientmediaorg     379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture https://plantbasedbriefing.libsyn.com/379-the-significant-unalloyed-goodness-of-replacing-animal-agriculture-by-dr-karthik-sekar-at-aftermeatbookcom   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   ===================== End of Medicine Documentary: https://www.theendofmedicine.com/  ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== 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/     

In this information-packed episode of MAHA News, Jordan Sather and Nate Prince kick things off with a review of the week's health headlines and new tools for decentralized food sourcing, including interactive maps for finding raw milk and pasture-raised beef. They dive into the hidden dangers of mRNA tech and GMOs creeping into supposedly organic products, and expose how regulatory bodies like the USDA are compromising food quality in favor of corporate interests. Listeners get actionable health tips, from eliminating seed oils and boosting protein intake to selecting water filters and understanding what's really in their supplements. The second half features an energetic Q&A where Jordan and Nate tackle questions on fasting, strength training, infant nutrition, gluten sensitivity, and more, always with a mix of science, sarcasm, and real-life practicality. With a balance of investigative grit and holistic insight, this episode arms listeners with tools to take back control of their health, and their food chain.

John Canzano and Jon Wilner talk with Big Sky Conference Commissioner Tom Wistrcill about the madness of college athletics. Subscribe to this podcast and share it. • Read John Canzano's work at www.JohnCanzano.com. • Read Jon Wilner's work at www.Pac12Hotline.com via the Bay Area News Group. Follow on Twitter: www.Twitter.com/JohnCanzanoBFT www.Twitter.com/WilnerHotline

In This Podcast: Greg interviews Michael Olson, a returning guest and influential figure in the food system. Michael shares his background as a Montana farm boy, Vietnam veteran, and author of Metro Farm. Then they jump into Michael's 'Three Laws of the Food Chain,' which include: 1) Agriculture is the foundation upon which we build all our sandcastles, 2) The farther we go from the source of our food, the less control we have over what's in our food, and 3) Cheap food isn't cheap. They discuss the evolution of local food movements, the impact of farmer's markets, and the importance of understanding where our food comes from. Michael emphasizes the value of local, nutrient-rich foods and the historical precedent for sustainable, small-scale farming seen in Asian cultures. The episode concludes with a call to action for consumers to seek out food with its farmer's face on it, underscoring the profound impact of food on human well-being.Our Guest: Michael Olson is a Montana farm boy and Vietnam veteran with a University of California degree in English & Chinese Literature. Earlier in life he participated in the commercial production of a wide variety of crops in California, Montana and Oregon. He has consulted on farm projects throughout the world, from the island of Cyprus, to the jungles of the Amazon, and the streets of Watts. As a journalist he authored three non-fiction books, including MetroFarm a Book of the Year award-winner, has produced documentaries for NBC Magazine with David Brinkley, and hosted over 1,380 episodes of his syndicated Food Chain Radio show. Visit UrbanFarm.org/FoodChain for the show notes and links on this episode! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!Become an Urban Farm Patron and listen to more than 900 episodes of the Urban Farm Podcast without ads. Click HERE to learn more.*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

How the Hell do we get Outta Here?! Set your watches because this week we're crawling, climbing and defying logic with CUBE 2: HYPERCUBE. This sci-fi mystery is held together by sheer confusion, questionable physics and an endless need to fill the silence. It will have you questioning your own intelligence, the intelligence of the characters, and leave you shouting “PLEASE STOP EATING JERRY!” Find us online: Instagram: @bmoviebeatFacebook: The B Movie BeatdownEmail: thebmoviebeatdown@gmail.com Letterboxd: @Petedown @SlenderJames  

Ajay Tyagi, manager of the UTI India Dynamic Equity fund, takes a deep dive into the changing dynamics of the Indian economy and equity market. He discusses how India's growing middle class is driving consumption, which sectors offer long-term potential, and how global trade tensions are influencing market positioning. We also cover the outlook for small and mid-cap stocks and what rising per-capita income means for future growth.What's covered in this episode: What has been the impact of Trump's tariffs on India?What's your initial reaction?Will tariffs impact holdings in the portfolio?What's the outlook for India's middle class?The IMF's lowered growth forecast The long-term appeal of the food services industry What do valuations look like today? Where are the small and mid-cap opportunities?Benefits of being a local asset managerWhy the manager expects the government to do moreGrowth in the speciality chemical sectorMore about the fund: UTI India Dynamic Equity fund invests across the market-cap spectrum of Indian companies. The investment process is based on quality, growth, and valuation, and the team conducts thorough on-the-ground research to identify and monitor companies with a high potential for significant market outperformance.Learn more on fundcalibre.comPlease remember, we've been discussing individual companies to bring investing to life for you. It's not a recommendation to buy or sell. The fund may or may not still hold these companies at the time of listening. Elite Ratings are based on FundCalibre's research methodology and are the opinion of FundCalibre's research team only.

In this time of constant cyber-attacks and increased cybersecurity reporting requirements, a CISO's job is no easy task and typically has a short Tenure. In this episode, Sean sits down with Allan Alford, 5 time CISO to talk about his experience as a CISO across several prominent organizations and how identity is always at the center of a CISOs responsibility.

Did you know that farmworkers face a growing number of hardships and threats both in their jobs and communities?  Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn for her conversation with Fabiola Ortiz Valdez, Director of Organizing, Food Chain Workers Alliance. Valdez discusses farmworkers' lives and the struggles they face as they toil to put food on our plates.Related Websites: Report: https://farmworkertribunal.org/#summaryhttps://www.ncfh.org/uploads/3/8/6/8/38685499/facts_about_farmworkers_fact_sheet_1.10.23.pdf

Join Travis & Eric,  on the show today  local results from yesterday, local  schedule for today, College Basketball Nation Championship, Florida wins it all or did Houston choke it away, most deserving team won it all, MLB from last night, NHL & Nascar & more!!1

The guys open up the show introducing their new co-host Matt Stoffle, aka Apex. Matches discussed: Recaps & Highlights for Ultimate Combat Gauntlet Frontline Pro Wrestle League LLC Zero1 USA POWW Entertainment IWA Productions   Match Cards for Backbreaker Wrestling   The guys talk about Roman's Promos, petty women, and over opinionated marks.   2025 PPV Wins: Dizzle J: 14 Nubby/Turtle: 24 Travis-T: 26   As always, this episode was brought to you by: Carter Comics - CarterComics.Com - Use Discount Code "FreakNet" to save 10% on your order & Audible.com - Audibletrial.com/freaknet  - Get a 30 Day Free Trial of Audible!!!   Check Facebook for Dizzle J's Bi-Weekly "Freakin' 5".   Check Out Our Patreon: https://www.patreon.com/JFWPodcast   We Have Merchandise!!!! Check out our merch at www.TeePublic.com by searching "JFW"   JFW Podcast is now part of Freak Net Studios!! Facebook: Freak Net Studios Instagram: @freaknetstudios YouTube: Freak Net Studios    Follow us on Social Media! Website: http://justfreakinwrestlin.myfreesites.net Facebook: https://www.facebook.com/JFWPodcast Twitter: https://twitter.com/JFWPodcast Instagram: https://www.instagram.com/jfwpodcast Youtube: https://www.youtube.com/channel/UCGXWC9tJtbjv1ocVxbhai0g   Music Provided by  MeTOMicA - Host of 4MB & Jedi Talk  

It's finally Monday again for the newest episode of the Bubbles' Mushrooms Podcast! This week's future calendar day is Daylight Savings day and as usual, we're cross about it. Katie doesn't care for daylight savings at all and thinks it's totally stupid - but we do like the sun. Hopefully the current administration helps fix the sun. Edward continues on with his weekly cleanup corner by addressing some of the music videos from last week's episode and has an update regarding the wildlife that lives with him inside of the wall of his business. Luke saw a squirrel sleeping in the road again on his way to work, things got way out control at Katie's job but she still presents us with some brand new AlpacaFacts and SealFacts and LiverFacts, Jac helps heal the entire podcast with her health education, Luke and Katie battle over who is the better influencer on BiGtOcK and Jac gives us an additional music video update. Since now it's GameTime, we decide to go through our big list of special bugs that we like. Just like when we rated the People Magazine's 50 most beautiful list from back in the day we are now arbitrarily rating all different kinds of bugs. Can you go ahead and pick your favorites right along with us? See if you can this week only on the Bubble's Mushrooms program! Follow the show on Instagram, Facebook and TikTok @bubbmush and remember to email us at bubbmush@gmail.com - Thanks for checking out the show!

What's the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Jack and David spend more time in the incredible world of "Tales from Beyond the Pale" with "Food Chain." Four hunters set out to trap the elusive Big Foot but it's not long before the hunters become the hunted. It's Audio Drama Time! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jack and David spend more time in the incredible world of "Tales from Beyond the Pale" with "Food Chain." Four hunters set out to trap the elusive Big Foot but it's not long before the hunters become the hunted. It's Audio Drama Time! Learn more about your ad choices. Visit megaphone.fm/adchoices

We rank and explain every Food Chain deck in cEDHCOME SEE US AT COOLSTUFFCON - https://coolstuffevents.com/PATREON - https://www.patreon.com/playtowinDRAGONSHIELD AFFILIATE LINK - https://dragonshield.com/?ref=playtowinUse this code for 5% off!: playtowin5MERCH - https://www.playtowinmtg.com/merchLINKTR.EE - https://linktr.ee/playtowinmtgMOXFIELD -Dylan - https://moxfield.com/users/DylanToWinCam - https://moxfield.com/users/camjamAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.To get in touch with the show, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield

The guys chat about the world's largest fast food chain you've never heard of, did Uber make a monumental mistake in selling off its self driving ambitions, the guys deep dive into the creation of Goldeneye (according to Adam, the world's best ever computer game), Adir's Click n Collect fiasco, what would you do with $81 trillion and Adam goes snapThanks for listening!Join us on LinkedIn: https://www.linkedin.com/company/the-contrarians-with-adam-and-adir-podcastSubscribe on YouTube for all our video content: https://https://www.youtube.com/@ContrariansPodcastFollow us on Instagram: https://www.instagram.com/contrarianspodFollow us on TikTok: https://www.tiktok.com/@contrarianspod

11am Hour 2: What are the players the Bills should target going into free agency and the draft?

Mastering the market is no easy task for a cutting-edge perennial grain. What lessons have Forever Green learned from its work with Kernza? More Information • Forever Green Initiative • Blog: Don Wyse’s Land Grant Legacy • Ear to the Ground 365: Perennial Pivot • Ear to the Ground 229: Kernza's Continuous Cover • Wrap-Up…  Read More → Source

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US says that the texture of our diets can impact the shape of our faces. Her work has studied how jaw shape has changed as humans switched from hunter gatherer to farming diets. Ciarán Forde, Professor of Sensory Science and Eating Behaviour at Wageningen University in the Netherlands explains how crunchy and other hard textures could help us to eat more slowly and consume fewer calories. And could crunch make foods more palatable? Chef Dulsie Fadzai Mudekwa in Zimbabwe says the texture is key to convincing people to try edible insects. If you have a question for The Food Chain email thefoodchain@bbc.co.uk Produced by Beatrice Pickup. (Image: a woman biting a stick of celery. Credit: Getty Images/BBC)

How farmers and scientists in eastern India are using ancient rice seeds to fight flooding, increasing soil salinity and drought. The BBC's William Kremer tells Graihagh Jackson about his visit to the Sundarbans in West Bengal, where cyclones and rising sea levels have devastated crops, and meets the rice growers drawing on the skills of their forefathers, to feed their families. Graihagh also gets a global overview from Dr Rafal Gutaker, rice expert at Kew Gardens, London.And if you'd like to hear more about rice, the BBC World Service's Food Chain programme has just made a show about the climate impacts of the crop. https://www.bbc.co.uk/programmes/w3ct5xp0Reporter in India: William Kremer Production Team: Diane Richardson, Graihagh Jackson, Octavia Woodward Sound Mix: Neil Churchill and Tom Brignell Editor: Simon WattsIf you have a question for the team, email: TheClimateQuestion@BBC.com or WhatsApp: +44 8000 321 721

Send us a textOn this episode of The New Warehouse Podcast, Tyler Wiard, Director of Strategic Partnerships at Candor Expedite, shares insights on managing temperature-sensitive freight. He highlights the company's innovative solutions to overcome the complex challenges in refrigerated freight. Candor Expedite, founded in 2017 by Nicole Glenn, specializes in expedited shipping and strategic partnerships. The conversation spotlights Candor's newest offering, the Candor Food Chain, a groundbreaking solution for maintaining precise temperature control across diverse freight sizes, from full truckloads to small pallet shipments.Sign up for Warehouse Wisdom Wednesdays right here. Follow us on LinkedIn and YouTube.Support the show

A bonus episode from The Food Chain - as they turn 10!We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade.Fishing to stay alive, chopping onions in remembrance, and tasting people's names – these stories and more tell us something about our relationship with food and how it helps us connect with one another.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth AlexanderThe Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate. For more go to bbcworldservice.com/thefoodchain or search for The Food Chain wherever you got this podcast.

We're celebrating ten years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people's names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth Alexander (Picture: A chocolate birthday cake with number 10 candles on top. Credit: Getty Images/BBC)

This is a bonus episode from The Global Story asking - Are ultra-processed foods impossible to avoid?Research into ultra-processed foods suggests they could be linked to health problems including cancers, heart disease, obesity and depression - but scientists are yet to agree on how they actually affect us. Often mass-produced, and containing multiple additives, UPFs have become the target of nutritionists and clean-living advocates alike. But, given how common they are, can we realistically avoid them? On this episode, Lucy Hockings speaks with BBC health reporter Philippa Roxby, and Ruth Alexander, presenter of The Food Chain podcast from the BBC World Service. Together, they unpack what we really know about UPFs. The Global Story brings you trusted insights from BBC journalists worldwide, one big story every weekday, making sense of the news with our experts around the world.Insights you can trust, from the BBC World Service. For more, go to bbcworldservice.com/globalstory or search for The Global Story wherever you got this podcast.We want your ideas, stories and experiences to help us understand and tell #TheGlobalStory. Email us at theglobalstory@bbc.comYou can also message us or leave a voice note via WhatsApp on +44 330 123 9480.Producers: Beth Timmins, Laurie Kalus, and Alice Aylett Roberts. Sound Engineers: Ben Andrews and Mike Regaard. Assistant Editor: Sergi Forcada Freixas. Senior News Editor: Richard Fenton-Smith.