Podcasts about food fights

This week on The Leftovers, never-before-heard audio from rapper Rico Nasty, who is on tour now with her latest album, Lethal! In a lightning round, Rico Nasty tells host Rachel Belle about her first concert, and how embarrassing it was to attend with her mom, her ideal 'girl dinner,' her top five favorite things to buy at Trader Joe's and her favorite hiking snacks. Get tickets to Food Fight x America’s Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Today we'll be talking about a viral video of a foreigner getting his comeuppance after attacking a lady in Bangkok, a monk and a man exchanging blows over a food offering dispute, and a little later an American airline is resuming direct flights to Thailand after a long hiatus.

Soul Eaters: The Hidden History Of Medicinal Cannibalism In Europe In Early Modern Europe, the question wasn't ‘should you eat humans for medicine', it was ‘what type of humans should you eat for medicine?' Though some attempted to erase the cannibalistic practices of this period from our history books, our expert explains how people were using human bones, blood, and fat to heal themselves. Food Fight Pt.2: Demands For A Healthier Future The modern food industry has turned our diets into a profit-driven enterprise, often at the expense of public health. Our expert this week proposes a new framework to rebuild a healthier, more ethical global food system. Though there's a lot of work to be done, we're already seeing ongoing policy efforts and growing awareness around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices

The modern food industry has turned our diets into a profit-driven enterprise, often at the expense of public health. Our expert this week proposes a new framework to rebuild a healthier, more ethical global food system. Though there's a lot of work to be done, we're already seeing ongoing policy efforts and growing awareness around the world. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sweet and boisterous, rapper Rico Nasty professes her love for making music; cooking for the people she adores most; and her grandmas, all while promoting her new album, Lethal. Her conversation with host Rachel Belle bounces from Maryland boardwalk fries (we’ll tell you what they are!) to Taco Bell (we learn what the Cinnamon Twists are made from) to a popular Puerto Rican party snack her grandma makes her, and only her, as a treat. Did you know those little strawberry candies, the ones with the cute strawberry-print wrapper and squishy center, most often found in grandmas’ candy dishes and purses, have a name? We didn’t either! Learn their name, their history and a bit more about “grandma candy” with the author of the Snack Stack newsletter. Get tickets to Food Fight with Rachel Belle x America’s Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes Mrs. Landecker's homemade soup. Segment co-host Lou Manfredini, a.k.a. Mr. Fix-It, and host of HouseSmarts Radio takes Lou's homemade minestrone.

Food Fight: How The Global Food Industry's Greed Is Killing Humanity Nutrition expert Stuart Gillespie has spent decades uncovering how the same system that causes hunger also fuels obesity – the global food industry. His research exposes how corporations have turned food into a commodity, prioritizing profit over health while hiding behind aid programs and misleading science. Gillespie breaks down the global food system's strategy that maximizes profit while putting humanity as risk. Burning Point: Why Aren't Workers Protected From Extreme Heat? As extreme heat becomes more common across America, outdoor and factory workers face deadly risks on the job. Despite numerous heat-related deaths each year, safety standards remain inconsistent and vary widely between states. Advocates are now pushing for nationwide regulations to guarantee every worker access to shade, water, rest, and the right to speak up without fear of retaliation. Learn more about your ad choices. Visit megaphone.fm/adchoices

We bring facts to the show each morning. Some are real facts and some are just completely and up. We have to decide which are truths and which are trash

Nutrition expert Stuart Gillespie has spent decades uncovering how the same system that causes hunger also fuels obesity – the global food industry. His research exposes how corporations have turned food into a commodity, prioritizing profit over health while hiding behind aid programs and misleading science. Gillespie breaks down the global food system's strategy that maximizes profit while putting humanity as risk. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on The Leftovers, never-before-heard audio from Tilly Ramsay, host of the new Amazon Prime show, Dish It Out. She also happens to be the only one of Gordon Ramsay's six children who's pursued a culinary career. A recent graduate of both university and culinary school, Tilly gives advice to young people looking to build their first kitchen and shares a dish she loves making for friends. And she talks about what family meals were like growing up, having a celebrity chef for a dad and a cookbook author for a mum. Get tickets to Food Fight x America's Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

An avalanche of information besets us on what to eat. It comes from the news, from influencers of every ilk, from scientists, from government, and of course from the food companies. Super foods? Ultra-processed foods? How does one find a source of trust and make intelligent choices for both us as individuals and for the society as a whole. A new book helps in this quest, a book entitled Food Intelligence: the Science of How Food Both Nourishes and Harms Us. It is written by two highly credible and thoughtful people who join us today.Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She reports on medicine, nutrition, and public health. She's been a Knight Science Journalism Fellow at MIT and holds a master's in science degree from the London School of Economics and Political Science. Dr. Kevin Hall trained as a physicist as best known for pioneering work on nutrition, including research he did as senior investigator and section chief at the National Institutes of Health. His work is highly regarded. He's won awards from the NIH, from the American Society of Nutrition, the Obesity Society and the American Physiological Society. Interview Transcript Thank you both very much for being with us. And not only for being with us, but writing such an interesting book. I was really eager to read it and there's a lot in there that people don't usually come across in their normal journeys through the nutrition world. So, Julia, start off if you wouldn't mind telling us what the impetus was for you and Kevin to do this book with everything else that's out there. Yes, so there's just, I think, an absolute avalanche of information as you say about nutrition and people making claims about how to optimize diet and how best to lose or manage weight. And I think what we both felt was missing from that conversation was a real examination of how do we know what we know and kind of foundational ideas in this space. You hear a lot about how to boost or speed up your metabolism, but people don't know what metabolism is anyway. You hear a lot about how you need to maximize your protein, but what is protein doing in the body and where did that idea come from? And so, we were trying to really pair back. And I think this is where Kevin's physics training was so wonderful. We were trying to look at like what are these fundamental laws and truths. Things that we know about food and nutrition and how it works in us, and what can we tell people about them. And as we kind of went through that journey it very quickly ended up in an argument about the food environment, which I know we're going to get to. We will. It's really interesting. This idea of how do we know what we know is really fascinating because when you go out there, people kind of tell us what we know. Or at least what they think what we know. But very few people go through that journey of how did we get there. And so people can decide on their own is this a credible form of knowledge that I'm being told to pursue. So Kevin, what do you mean by food intelligence? Coming from a completely different background in physics where even as we learn about the fundamental laws of physics, it's always in this historical context about how we know what we know and what were the kind of key experiments along the way. And even with that sort of background, I had almost no idea about what happened to food once we ate it inside our bodies. I only got into this field by a happenstance series of events, which is probably too long to talk about this podcast. But to get people to have an appreciation from the basic science about what is going on inside our bodies when we eat. What is food made out of? As best as we can understand at this current time, how does our body deal with. Our food and with that sort of basic knowledge about how we know what we know. How to not be fooled by these various sound bites that we'll hear from social media influencers telling you that everything that you knew about nutrition is wrong. And they've been hiding this one secret from you that's been keeping you sick for so long to basically be able to see through those kinds of claims and have a bedrock of knowledge upon which to kind of evaluate those things. That's what we mean by food intelligence. It makes sense. Now, I'm assuming that food intelligence is sort of psychological and biological at the same time, isn't it? Because that there's what you're being told and how do you process that information and make wise choices. But there's also an intelligence the body has and how to deal with the food that it's receiving. And that can get fooled too by different things that are coming at it from different types of foods and stuff. We'll get to that in a minute, but it's a very interesting concept you have, and wouldn't it be great if we could all make intelligent choices? Julia, you mentioned the food environment. How would you describe the modern food environment and how does it shape the choices we make? It's almost embarrassing to have this question coming from you because so much of our understanding and thinking about this idea came from you. So, thank you for your work. I feel like you should be answering this question. But I think one of the big aha moments I had in the book research was talking to a neuroscientist, who said the problem in and of itself isn't like the brownies and the pizza and the chips. It's the ubiquity of them. It's that they're most of what's available, along with other less nutritious ultra-processed foods. They're the most accessible. They're the cheapest. They're kind of heavily marketed. They're in our face and the stuff that we really ought to be eating more of, we all know we ought to be eating more of, the fruits and vegetables, fresh or frozen. The legumes, whole grains. They're the least available. They're the hardest to come by. They're the least accessible. They're the most expensive. And so that I think kind of sums up what it means to live in the modern food environment. The deck is stacked against most of us. The least healthy options are the ones that we're inundated by. And to kind of navigate that, you need a lot of resources, wherewithal, a lot of thought, a lot of time. And I think that's kind of where we came out thinking about it. But if anyone is interested in knowing more, they need to read your book Food Fight, because I think that's a great encapsulation of where we still are basically. Well, Julie, it's nice of you to say that. You know what you reminded me one time I was on a panel and a speaker asks the audience, how many minutes do you live from a Dunkin Donuts? And people sort of thought about it and nobody was more than about five minutes from a Dunkin Donuts. And if I think about where I live in North Carolina, a typical place to live, I'm assuming in America. And boy, within about five minutes, 10 minutes from my house, there's so many fast-food places. And then if you add to that the gas stations that have foods and the drug store that has foods. Not to mention the supermarkets. It's just a remarkable environment out there. And boy, you have to have kind of iron willpower to not stop and want that food. And then once it hits your body, then all heck breaks loose. It's a crazy, crazy environment, isn't it? Kevin, talk to us, if you will, about when this food environment collides with human biology. And what happens to normal biological processes that tell us how much we should eat, when we should stop, what we should eat, and things like that. I think that that is one of the newer pieces that we're really just getting a handle on some of the science. It's been observed for long periods of time that if you change a rat's food environment like Tony Sclafani did many, many years ago. That rats aren't trying to maintain their weight. They're not trying to do anything other than eat whatever they feel like. And, he was having a hard time getting rats to fatten up on a high fat diet. And he gave them this so-called supermarket diet or cafeteria diet composed of mainly human foods. And they gained a ton of weight. And I think that pointed to the fact that it's not that these rats lacked willpower or something like that. That they weren't making these conscious choices in the same way that we often think humans are entirely under their conscious control about what we're doing when we make our food choices. And therefore, we criticize people as having weak willpower when they're not able to choose a healthier diet in the face of the food environment. I think the newer piece that we're sort of only beginning to understand is how is it that that food environment and the foods that we eat might be changing this internal symphony of signals that's coming from our guts, from the hormones in our blood, to our brains and the understanding that of food intake. While you might have control over an individual meal and how much you eat in that individual meal is under biological control. And what are the neural systems and how do they work inside our brains in communicating with our bodies and our environment as a whole to shift the sort of balance point where body weight is being regulated. To try to better understand this really intricate interconnection or interaction between our genes, which are very different between people. And thousands of different genes contributing to determining heritability of body size in a given environment and how those genes are making us more or less susceptible to these differences in the food environment. And what's the underlying biology? I'd be lying to say if that we have that worked out. I think we're really beginning to understand that, but I hope what the book can give people is an appreciation for the complexity of those internal signals and that they exist. And that food intake isn't entirely under our control. And that we're beginning to unpack the science of how those interactions work. It's incredibly interesting. I agree with you on that. I have a slide that I bet I've shown a thousand times in talks that I think Tony Sclafani gave me decades ago that shows laboratory rats standing in front of a pile of these supermarket foods. And people would say, well, of course you're going to get overweight if that's all you eat. But animals would eat a healthy diet if access to it. But what they did was they had the pellets of the healthy rat chow sitting right in that pile. Exactly. And the animals ignore that and overeat the unhealthy food. And then you have this metabolic havoc occur. So, it seems like the biology we've all inherited works pretty well if you have foods that we've inherited from the natural environment. But when things become pretty unnatural and we have all these concoctions and chemicals that comprise the modern food environment the system really breaks down, doesn't it? Yeah. And I think that a lot of people are often swayed by the idea as well. Those foods just taste better and that might be part of it. But I think that what we've come to realize, even in our human experiments where we change people's food environments... not to the same extent that Tony Sclafani did with his rats, but for a month at a time where we ask people to not be trying to gain or lose weight. And we match certain food environments for various nutrients of concern. You know, they overeat diets that are higher in these so-called ultra-processed foods and they'd spontaneously lose weight when we remove those from the diet. And they're not saying that the foods are any more or less pleasant to eat. There's this underlying sort of the liking of foods is somewhat separate from the wanting of foods as neuroscientists are beginning to understand the different neural pathways that are involved in motivation and reward as opposed to the sort of just the hedonic liking of foods. Even the simple explanation of 'oh yeah, the rats just like the food more' that doesn't seem to be fully explaining why we have these behaviors. Why it's more complicated than a lot of people make out. Let's talk about ultra-processed foods and boy, I've got two wonderful people to talk to about that topic. Julia, let's start with your opinion on this. So tell us about ultra-processed foods and how much of the modern diet do they occupy? So ultra-processed foods. Obviously there's an academic definition and there's a lot of debate about defining this category of foods, including in the US by the Health and Human Services. But the way I think about it is like, these are foods that contain ingredients that you don't use in your home kitchen. They're typically cooked. Concocted in factories. And they now make up, I think it's like 60% of the calories that are consumed in America and in other similar high-income countries. And a lot of these foods are what researchers would also call hyper palatable. They're crossing these pairs of nutrient thresholds like carbohydrate, salt, sugar, fat. These pairs that don't typically exist in nature. So, for the reasons you were just discussing they seem to be particularly alluring to people. They're again just like absolutely ubiquitous and in these more developed contexts, like in the US and in the UK in particular. They've displaced a lot of what we would think of as more traditional food ways or ways that people were eating. So that's sort of how I think about them. You know, if you go to a supermarket these days, it's pretty hard to find a part of the supermarket that doesn't have these foods. You know, whole entire aisles of processed cereals and candies and chips and soft drinks and yogurts, frozen foods, yogurts. I mean, it's just, it's all over the place. And you know, given that if the average is 60% of calories, and there are plenty of people out there who aren't eating any of that stuff at all. For the other people who are, the number is way higher. And that, of course, is of great concern. So there have been hundreds of studies now on ultra-processed foods. It was a concept born not that long ago. And there's been an explosion of science and that's all for the good, I think, on these ultra-processed foods. And perhaps of all those studies, the one discussed most is one that you did, Kevin. And because it was exquisitely controlled and it also produced pretty striking findings. Would you describe that original study you did and what you found? Sure. So, the basic idea was one of the challenges that we have in nutrition science is accurately measuring how many calories people eat. And the best way to do that is to basically bring people into a laboratory and measure. Give them a test meal and measure how many calories they eat. Most studies of that sort last for maybe a day or two. But I always suspected that people could game the system if for a day or two, it's probably not that hard to behave the way that the researcher wants, or the subject wants to deceive the researcher. We decided that what we wanted to do was bring people into the NIH Clinical Center. Live with us for a month. And in two two-week blocks, we decided that we would present them with two different food environments essentially that both provided double the number of calories that they would require to maintain their body weight. Give them very simple instructions. Eat as much or as little as you'd like. Don't be trying to change your weight. We're not going to tell you necessarily what the study's about. We're going to measure lots of different things. And they're blinded to their weight measurements and they're wearing loose fitting scrubs and things like that, so they can't tell if their clothes are getting tighter or looser. And so, what we did is in for one two-week block, we presented people with the same number of calories, the same amount of sugar and fat and carbs and fiber. And we gave them a diet that was composed of 80% of calories coming from these ultra-processed foods. And the other case, we gave them a diet that was composed of 0% of calories from ultra-processed food and 80% of the so-called minimally processed food group. And what we then did was just measured people's leftovers essentially. And I say we, it was really the chefs and the dieticians at the clinical center who are doing all the legwork on this. But what we found was pretty striking, which was that when people were exposed to this highly ultra-processed food environment, despite being matched for these various nutrients of concern, they overate calories. Eating about 500 calories per day on average, more than the same people in the minimally processed diet condition. And they gained weight and gained body fat. And, when they were in the minimally processed diet condition, they spontaneously lost weight and lost body fat without trying in either case, right? They're just eating to the same level of hunger and fullness and overall appetite. And not reporting liking the meals any more or less in one diet versus the other. Something kind of more fundamental seemed to have been going on that we didn't fully understand at the time. What was it about these ultra-processed foods? And we were clearly getting rid of many of the things that promote their intake in the real world, which is that they're convenient, they're cheap, they're easy to obtain, they're heavily marketed. None of that was at work here. It was something really about the meals themselves that we were providing to people. And our subsequent research has been trying to figure out, okay, well what were the properties of those meals that we were giving to these folks that were composed primarily of ultra-processed foods that were driving people to consume excess calories? You know, I've presented your study a lot when I give talks. It's nice hearing it coming from you rather than me. But a couple of things that interest me here. You use people as their own controls. Each person had two weeks of one diet and two weeks of another. That's a pretty powerful way of providing experimental control. Could you say just a little bit more about that? Yeah, sure. So, when you design a study, you're trying to maximize the efficiency of the study to get the answers that you want with the least number of participants while still having good control and being able to design the study that's robust enough to detect a meaningful effect if it exists. One of the things that you do when you analyze studies like that or design studies like that, you could just randomize people to two different groups. But given how noisy and how different between people the measurement of food intake is we would've required hundreds of people in each group to detect an effect like the one that we discovered using the same person acting as their own control. We would still be doing the study 10 years later as opposed to what we were able to do in this particular case, which is completed in a year or so for that first study. And so, yeah, when you kind of design a study that way it's not always the case that you get that kind of improvement in statistical power. But for a measurement like food intake, it really is necessary to kind of do these sorts of crossover type studies where each person acts as their own control. So put the 500 calorie increment in context. Using the old fashioned numbers, 3,500 calories equals a pound. That'd be about a pound a week or a lot of pounds over a year. But of course, you don't know what would happen if people were followed chronically and all that. But still 500 calories is a whopping increase, it seems to me. It sure is. And there's no way that we would expect it to stay at that constant level for many, many weeks on end. And I think that's one of the key questions going forward is how persistent is that change. And how does something that we've known about and we discuss in our books the basic physiology of how both energy expenditure changes as people gain and lose weight, as well as how does appetite change in a given environment when they gain and lose weight? And how do those two processes eventually equate at a new sort of stable body weight in this case. Either higher or lower than when people started the program of this diet manipulation. And so, it's really hard to make those kinds of extrapolations. And that's of course, the need for further research where you have longer periods of time and you, probably have an even better control over their food environment as a result. I was surprised when I first read your study that you were able to detect a difference in percent body fat in such a short study. Did that surprise you as well? Certainly the study was not powered to detect body fat changes. In other words, we didn't know even if there were real body fat changes whether or not we would have the statistical capabilities to do that. We did use a method, DXA, which is probably one of the most precise and therefore, if we had a chance to measure it, we had the ability to detect it as opposed to other methods. There are other methods that are even more precise, but much more expensive. So, we thought that we had a chance to detect differences there. Other things that we use that we also didn't think that we necessarily would have a chance to detect were things like liver fat or something like that. Those have a much less of an ability. It's something that we're exploring now with our current study. But, again, it's all exploratory at that point. So what can you tell us about your current study? We just wrapped it up, thankfully. What we were doing was basically re-engineering two new ultra-processed diets along parameters that we think are most likely the mechanisms by which ultra-processed meals drove increased energy intake in that study. One was the non-beverage energy density. In other words, how many calories per gram of food on the plate, not counting the beverages. Something that we noticed in the first study was that ultra-processed foods, because they're essentially dried out in the processing for reasons of food safety to prevent bacterial growth and increased shelf life, they end up concentrating the foods. They're disrupting the natural food matrix. They last a lot longer, but as a result, they're a more concentrated form of calories. Despite being, by design, we chose the overall macronutrients to be the same. They weren't necessarily higher fat as we often think of as higher energy density. What we did was we designed an ultra-processed diet that was low in energy density to kind of match the minimally processed diet. And then we also varied the number of individual foods that were deemed hyper palatable according to kind of what Julia said that crossed these pairs of thresholds for fat and sugar or fat and salt or carbs and salt. What we noticed in the first study was that we presented people with more individual foods on the plate that had these hyper palatable combinations. And I wrestle with the term terminology a little bit because I don't necessarily think that they're working through the normal palatability that they necessarily like these foods anymore because again, we asked people to rate the meals and they didn't report differences. But something about those combinations, regardless of what you call them, seemed to be driving that in our exploratory analysis of the first study. We designed a diet that was high in energy density, but low in hyper palatable foods, similar to the minimally processed. And then their fourth diet is with basically low in energy density and hyper palatable foods. And so, we presented some preliminary results last year and what we were able to show is that when we reduced both energy density and the number of hyper palatable foods, but still had 80% of calories from ultra-processed foods, that people more or less ate the same number of calories now as they did when they were the same people were exposed to the minimally processed diet. In fact they lost weight, to a similar extent as the minimally processed diet. And that suggests to me that we can really understand mechanisms at least when it comes to calorie intake in these foods. And that might give regulators, policy makers, the sort of information that they need in order to target which ultra-processed foods and what context are they really problematic. It might give manufacturers if they have the desire to kind of reformulate these foods to understand which ones are more or less likely to cause over consumption. So, who knows? We'll see how people respond to that and we'll see what the final results are with the entire study group that, like I said, just finished, weeks ago. I respond very positively to the idea of the study. The fact that if people assume ultra-processed foods are bad actors, then trying to find out what it is about them that's making the bad actors becomes really important. And you're exactly right, there's a lot of pressure on the food companies now. Some coming from public opinion, some coming from parts of the political world. Some from the scientific world. And my guess is that litigation is going to become a real actor here too. And the question is, what do you want the food industry to do differently? And your study can really help inform that question. So incredibly valuable research. I can't wait to see the final study, and I'm really delighted that you did that. Let's turn our attention for a minute to food marketing. Julia, where does food marketing fit in all this? Julia - What I was very surprised to find while we were researching the book was this deep, long history of calls against marketing junk food in particular to kids. I think from like the 1950s, you have pediatrician groups and other public health professionals saying, stop this. And anyone who has spent any time around small children knows that it works. We covered just like a little, it was from an advocacy group in the UK that exposed aid adolescents to something called Triple Dip Chicken. And then asked them later, pick off of this menu, I think it was like 50 items, which food you want to order. And they all chose Triple Dip chicken, which is, as the name suggests, wasn't the healthiest thing to choose on the menu. I think we know obviously that it works. Companies invest a huge amount of money in marketing. It works even in ways like these subliminal ways that you can't fully appreciate to guide our food choices. Kevin raised something really interesting was that in his studies it was the foods. So, it's a tricky one because it's the food environment, but it's also the properties of the foods themselves beyond just the marketing. Kevin, how do you think about that piece? I'm curious like. Kevin - I think that even if our first study and our second study had turned out there's no real difference between these artificial environments that we've put together where highly ultra-processed diets lead to excess calorie intake. If that doesn't happen, if it was just the same, it wouldn't rule out the fact that because these foods are so heavily marketed, because they're so ubiquitous. They're cheap and convenient. And you know, they're engineered for many people to incorporate into their day-to-day life that could still promote over consumption of calories. We just remove those aspects in our very artificial food environment. But of course, the real food environment, we're bombarded by these advertisements and the ubiquity of the food in every place that you sort of turn. And how they've displaced healthy alternatives, which is another mechanism by which they could cause harm, right? It doesn't even have to be the foods themselves that are harmful. What do they displace? Right? We only have a certain amount the marketers called stomach share, right? And so, your harm might not be necessarily the foods that you're eating, but the foods that they displaced. So even if our experimental studies about the ultra-processed meals themselves didn't show excess calorie intake, which they clearly did, there's still all these other mechanisms to explore about how they might play a part in the real world. You know, the food industry will say that they're agnostic about what foods they sell. They just respond to demand. That seems utter nonsense to me because people don't overconsume healthy foods, but they do overconsume the unhealthy ones. And you've shown that to be the case. So, it seems to me that idea that they can just switch from this portfolio of highly processed foods to more healthy foods just doesn't work out for them financially. Do you think that's right? I honestly don't have that same sort of knee jerk reaction. Or at least I perceive it as a knee jerk reaction, kind of attributing malice in some sense to the food industry. I think that they'd be equally happy if they could get you to buy a lot and have the same sort of profit margins, a lot of a group of foods that was just as just as cheap to produce and they could market. I think that you could kind of turn the levers in a way that that would be beneficial. I mean, setting aside for example, that diet soda beverages are probably from every randomized control trial that we've seen, they don't lead to the same amount of weight gain as the sugar sweetened alternatives. They're just as profitable to the beverage manufacturers. They sell just as many of them. Now they might have other deleterious consequences, but I don't think that it's necessarily the case that food manufacturers have to have these deleterious or unhealthy foods as their sole means of attaining profit. Thanks for that. So, Julia, back to you. You and Kevin point out in your book some of the biggest myths about nutrition. What would you say some of them are? I think one big, fundamental, overarching myth is this idea that the problem is in us. That this rise of diet related diseases, this explosion that we've seen is either because of a lack of willpower. Which you have some very elegant research on this that we cite in the book showing willpower did not collapse in the last 30, 40 years of this epidemic of diet related disease. But it's even broader than that. It's a slow metabolism. It's our genes. Like we put the problem on ourselves, and we don't look at the way that the environment has changed enough. And I think as individuals we don't do that. And so much of the messaging is about what you Kevin, or you Kelly, or you Julia, could be doing better. you know, do resistance training. Like that's the big thing, like if you open any social media feed, it's like, do more resistance training, eat more protein, cut out the ultra-processed foods. What about the food environment? What about the leaders that should be held accountable for helping to perpetuate these toxic food environments? I think that that's this kind of overarching, this pegging it and also the rise of personalized nutrition. This like pegging it to individual biology instead of for whatever the claim is, instead of thinking about how did environments and don't want to have as part of our lives. So that's kind of a big overarching thing that I think about. It makes sense. So, let's end on a positive note. There's a lot of reason to be concerned about the modern food environment. Do you see a helpful way forward and what might be done about this? Julia, let's stay with you. What do you think? I think so. We spent a lot of time researching history for this book. And a lot of things that seem impossible are suddenly possible when you have enough public demand and enough political will and pressure. There are so many instances and even in the history of food. We spend time with this character Harvey Wiley, who around the turn of the century, his research was one of the reasons we have something like the FDA protecting the food supply. That gives me a lot of hope. And we are in this moment where a lot of awareness is being raised about the toxic food environment and all these negative attributes of food that people are surrounded by. I think with enough organization and enough pressure, we can see change. And we can see this kind of flip in the food environment that I think we all want to see where healthier foods become more accessible, available, affordable, and the rest of it. Sounds good. Kevin, what are your thoughts? Yes, I just extend that to saying that for the first time in history, we sort of know what the population of the planet is going to be that we have to feed in the future. We're not under this sort of Malthusian threat of not being able to know where the population growth is going to go. We know it's going to be roughly 10 billion people within the next century. And we know we've got to change the way that we produce and grow food for the planet as well as for the health of people. We know we've got to make changes anyway. And we're starting from a position where per capita, we're producing more protein and calories than any other time in human history, and we're wasting more food. We actually know we're in a position of strength. We don't have to worry so acutely that we won't be able to provide enough food for everybody. It's what kind of food are we going to produce? How are we going to produce it in the way that's sustainable for both people and the planet? We have to tackle that anyway. And for the folks who had experienced the obesity epidemic or finally have drugs to help them and other kinds of interventions to help them. That absolve them from this idea that it's just a matter of weak willpower if we finally have some pharmaceutical interventions that are useful. So, I do see a path forward. Whether or not we take that is another question. Bios Dr. Kevin Hall is the section chief of Integrative Physiology Section in the Laboratory of Biological Modeling at the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Kevin's laboratory investigates the integrative physiology of macronutrient metabolism, body composition, energy expenditure, and control of food intake. His main goal is to better understand how the food environment affects what we eat and how what we eat affects our physiology. He performs clinical research studies as well as developing mathematical models and computer simulations to better understand physiology, integrate data, and make predictions. In recent years, he has conducted randomized clinical trials to study how diets high in ultra-processed food may cause obesity and other chronic diseases. He holds a Ph.D. from McGill University. Julia Belluz is a Paris-based journalist and a contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Julia was Vox's senior health correspondent in Washington, DC, a Knight Science Journalism fellow at the Massachusetts Institute of Technology in Cambridge, and she worked as a reporter in Toronto and London. Her writing has appeared in a range of international publications, including the BMJ, the Chicago Tribune, the Economist, the Globe and Mail, Maclean's, the New York Times, ProPublica, and the Times of London. Her work has also had an impact, helping improve policies on maternal health and mental healthcare for first responders at the hospital- and state-level, as well as inspiring everything from scientific studies to an opera. Julia has been honored with numerous journalism awards, including the 2016 Balles Prize in Critical Thinking, the 2017 American Society of Nutrition Journalism Award, and three Canadian National Magazine Awards (in 2007 and 2013). In 2019, she was a National Academies of Sciences, Engineering, and Medicine Communications Award finalist. She contributed chapters on public health journalism in the Tactical Guide to Science Journalism, To Save Humanity: What Matters Most for a Healthy Future, and was a commissioner for the Global Commission on Evidence to Address Societal Challenges.

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Yes, food TV host Tilly Ramsay is the daughter of famed chef and TV host Gordan Ramsay, but she is working hard to pave her own way! Tilly recently graduated from culinary school, which she paid for herself, thank you very much, and she tells me about her fateful first day of school, where she was faced with eating her three least favorite foods. Host Rachel Belle asks Tilly the elephant-in-the-room question: Does her dad shout at his family like he shouts at TV contestants? And Tilly explains why a classic Sunday roast is so special to the people of England. If you want to be a chef, do you need to go to culinary school? I chat with two chefs, a sister and brother – one who went to culinary school and one who didn’t – about the pros and cons. And they share a bit about their creative takes on Navajo cooking. Tilly’s new Prime Video cooking show is called Dish It Out. As Heard on the Episode: Listen to the Gavin Rossdale episode to learn more about the history and culture of the British roast! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes deviled eggs. Segment co-host Lisa Dent takes a hard-boiled egg.

ohn Maytham is joined by Thando Lukhele, UCT SRC Chairperson and Elijah Moholola, UCT Spokesperson as tensions flare over accusations made by UCT students that they are being served “disgusted insect infested food” at residences. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

In this episode, we take a closer look at Mayor Bruce Harrell's proposed ban on anti-competitive covenants in grocery and pharmacy leases—a move aimed at preventing future food deserts. Is this a genuine step toward saving grocery stores and pharmacies, or, as Erica argues, a form of political posturing in the midst of a mayoral election?We also broaden the discussion to consider alternative solutions, with Sandeep suggesting a re-evaluation of design review processes as a more effective lever for lowering costs and sustaining local businesses. David highlights the critical ideological divide here between Harrell and challenger Katie Wilson, whose socialist-sounding stance on publicly backed grocery stores offers a stark contrast to Harrell's market-oriented approach on remedying food deserts. Whereas Wilson wants the government more involved in the private sector, Harrell would reserve public dollars for things like food assistance.    We also discuss turbulence within the King County Regional Homelessness Authority, based on Erica's reporting about accusations of mismanagement and racism against its CEO, Kelly Kennison. This segment unpacks the broader debate about the organization's efficacy and future. We come back to a question we've discussed before: is it time to pull the plug on the KCRHA? Finally, we talk about Mayor Harrell's campaign criticism of Katie Wilson's experience, with Erica challenging the tone and substance of Harrell's attacks.Quinn Waller is our editor. Send us a text! Note that we can only respond directly to emails realseattlenice@gmail.comThanks to Uncle Ike's pot shop for sponsoring this week's episode! If you want to advertise please contact us at realseattlenice@gmail.comSupport the showYour support on Patreon helps pay for editing, production, live events and the unique, hard-hitting local journalism and commentary you hear weekly on Seattle Nice.

This week on The Leftovers, never-before-heard audio from Italian singer Matteo Bocelli! In a lightning round with host Rachel Belle, Matteo, a self-described romantic, shares which celebrity wedding he had the honor of singing at earlier this summer; sets the record straight on what bruschetta really is; and discloses the only dish his dad – famed singer Andrea Bocelli – has ever cooked for him (and why most Italians would be angry with the way he makes it). Get tickets to Food Fight x America's Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Walmart just made a game-changing announcement: by 2027, its store brands will eliminate synthetic dyes and dozens of other ingredients long banned in Europe and Canada but still found in American food. From petroleum byproducts in kids' snacks to hormone disruptors linked to ADHD and asthma, we dig into what's really been hiding in plain sight on your plate — and why this shift matters most for struggling families who rely on low-cost brands. We also look at the politics behind the timeline, the pressure from RFK Jr.'s environmental crusades, and the push to stop Democrats from backdooring these additives back into circulation. Finally, we explore a shocking NPR/Marist poll showing a surge in Americans — especially Democrats — who now say political violence may be necessary. What does it mean when food, health, and politics collide? This episode unpacks it all.

Is China's new tallest bridge in the world the most impressive thing we've seen? Also, can the Cleveland Guardians bounce back after losing to Detroit in the MLB Wild Card? We talk about DoorDash introducing a delivery robot, NayNay joins us for a Food Fight, and lots more!

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes Cracker Jacks®. Segment co-host Karen Conti takes Garrett CaramelCrisp Popcorn.

POLITICO's ‘California Playbook' joins us with the latest in politics. Also, Placerville's Community Observatory offers free viewings of the night sky. Finally, the inaugural Food Fight competition sheds light on local ingredients in Nevada County.

Your hosts fall victim to the cursed MiceCast Unrelated Subject Bug™ before they discuss the Happiest Place on Earth's most INSANE food scandals! In this jaw-dropping episode, we look into Disneyland's 2025 menu mayhem, exposing the over-hyped "must-tries" that locals swear will make you puke your pixie dust (spoiler: that chamoy-drenched raspberry soft serve? A spicy trap for the faint-hearted!). 77 Minutes.

Like any card-carrying Italian worth his focaccia, singer Matteo Bocelli says he could eat pasta for breakfast, lunch and dinner! From his home in Tuscany, Matteo tells host Rachel Belle about the super-simple, but deeply delicious, sauce recipe he’s been trying to perfect, inspired by a three-Michelin-star restaurant, and why you should always choose Italian pasta made from ancient grains. You’ve probably heard the tales: A gluten-sensitive American travels to Italy or France, and can magically stuff their face with croissants, baguettes and pasta without any negative consequences. Rachel asks Dr. Alessio Fasano, professor of nutrition and a Celiac and gluten expert and researcher at Harvard Medical School, if, and how, this is possible. Matteo just released his second album, Falling in Love, and if his name sounds familiar, it’s because his dad is Andrea Bocelli, the famous Italian singer. As mentioned in the episode: Watch Rachel Belle & Isaac Mizrahi cook together! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

What will be the top worn Halloween costumes of 2025? Also, will this diet trend work? We talk about the new trailer for 9-1-1 season 9, we try MrBeast's Feastables Chocolate Milk in a Food Fight, and lots more!

Show host Melinda Marsalis talks with Jessica Stark and Pontotoc's 7th Annual Food Fight taking place on October 18th. Welcome to HEARD IT ON THE SHARK with your show host Melinda Marsalis and show sponsor, Mississippi Hills National Heritage Area.  HEARD IT ON THE SHARK is a weekly interview show that airs every Tuesday at 11 am on the shark 102.3 FM radio station based in Ripley, MS and then is released as a podcast on all the major podcast platforms.  You'll hear interviews with the movers and shakers in north Mississippi who are making things happen.  Melinda talks with entrepreneurs, leaders of business, medicine, education, and the people behind all the amazing things happening in north Mississippi.  When people ask you how did you know about that, you'll say, “I HEARD IT ON THE SHARK!”  HEARD IT ON THE SHARK is brought to you by the Mississippi Hills National Heritage area.  We want you to get out and discover the historic, cultural, natural, scenic and recreational treasures of the Mississippi Hills right in your backyard.  And of course we want you to take the shark 102.3 FM along for the ride.     Bounded by I-55 to the west and Highway 14 to the south, the Mississippi Hills National Heritage Area,  created by the United States Congress in 2009 represents a distinctive cultural landscape shaped by the dynamic intersection of Appalachian and Delta cultures, an intersection which has produced a powerful concentration of national cultural icons from the King of Rock'n'Roll Elvis Presley, First Lady of Country Music Tammy Wynette, blues legend Howlin' Wolf, Civil Rights icons Ida B. Wells-Barnett and James Meredith, America's favorite playwright Tennessee Williams, and Nobel-Laureate William Faulkner. The stories of the Mississippi Hills are many and powerful, from music and literature, to Native American and African American heritage, to the Civil War.  The Mississippi Hills National Heritage Area supports the local institutions that preserve and share North Mississippi's rich history. Begin your discovery of the historic, cultural, natural, scenic, and recreational treasures of the Mississippi Hills by visiting the Mississippi Hills National Heritage Area online at mississippihills.org.   Musical Credit to:  Garry Burnside - Guitar; Buddy Grisham - Guitar; Mike King - Drums/Percussion     All content is copyright 2021 Sun Bear Studio Ripley MS LLC all rights reserved.  No portion of this podcast may be rebroadcast or used for any other purpose without express written consent of Sun Bear Studio Ripley MS LLC      

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes Wings. Segment co-host David Jennings takes sliders.

Can the Cleveland Guardians do the unthinkable? Also, who will the villains be in The Batman Part 2? We talk about our football picks for the weekend, try the Kroger Champion Chip Collection in a Food Fight, and lots more!

More grocery stores have coin deposit boxes for shopping carts. Anna and Chef Plum want to know what is another rule that you think would improve grocery shopping! Chef Plum brought in another case of tomatoes and lemons! But don't worry, he also brought advice on what to do when you have… a whole case of tomatoes… if you ever find yourself with a truck load of tomatoes! If you are about to be a college parent, Chef Plum is here to prepare you! Anna asks Chef Plum for his advice on how it's been since it's been since his two of his daughters moved out for college! So, what do you do with those leftovers that are in the back of your fridge? (or in the back seat of your car…we don't judge). Chef Plum has all the info! Lots of students across the country are getting ready for picture day! Anna and Chef Plum talk about how school pictures have changed! Why are wallet photos still a thing? Are you up to date on this week's biggest news story? Anna and Chef Plum will get you caught up on the trending news including the National Toy Hall of Fame nominations that have been announced! You can vote now: https://www.museumofplay.org/players-choice-ballot/ Every week Anna and Raven invite a middle school student to participate in Middle Schooler News! They report the headline news and Anna and Raven comment on it! This week BryleighMaye joins the show and Anna and Chef Plum find out what's going on in the world! Food Fight Friday! Anna and Chef Plum want to know what weird food combos you love! Chef Plum used one of these food combos on the Food Network Show “Chopped!” Anna says for all you do, and all you put up with this week, you've earned yourself a drink. What did you do to earn your Mommy Margarita? There's a chef that is viral for rapping! Anna wants to know if this is a thing Chef Plum can do too! He impresses all of us! Joe found out that his wife, Sandra, has been tracking him on his iPhone for months and he had no idea. He wants to shut off the sharing option and for her to stop stalking him. He doesn't monitor every move she makes! She argues that she just checks what time he'll be home for dinner prep, and that they're married, they should have shared locations. Do you agree?

Hundreds of Seattle high school students walked out of class this week to protest changes to the lunch schedule. District officials want to split a single lunch period in two. They say the goal is to lessen crowds and lunch lines. But students are worried about not being able attend clubs, and socialize with their friends. We learn more from Seattle Times education reporter Claire Bryan. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Living faithfully in a challenging world requires wisdom from biblical examples like Daniel. When taken into Babylonian captivity, Daniel faced systematic attempts to change his identity, beliefs, and lifestyle. Yet he strategically maintained his convictions while still functioning within the system he couldn't escape. He identified non-negotiables, respectfully proposed alternatives, and trusted God with the results. Today, we face similar pressures to assimilate to cultural values at odds with our faith. By being intentional about what forms our thinking, identifying our non-negotiables, and looking for strategic alternatives, we can maintain our integrity while still engaging effectively with the world around us.https://www.ankenyfree.church

For the last several decades, nutrition scientists have been debating the pros and cons of various dietary approaches. The Mediterranean diet has a lot of proponents, and we have interviewed some of them on The People's Pharmacy. Dr. Barry Popkin and Dr. Walter Willett endorse olive oil, whole grains, fruits and vegetables with only small […]

Richard Sexton discusses his latest book "Food Fight: Misguided Policies, Supply Challenges, and the Impending Struggle to Feed a Hungry World." Sexton contends that in the formulation of our policies regarding the production and distribution of food, we are creating inadvertent consequences that will seriously undermine our ability to feed the people of the world in coming years.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes turf. Segment co-host Dan Levy takes surf. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

Eh, Yo! This week we will be talking to Justin Emory about Food Fight Frenzy and his pursuit of the world record for Food Fight, both the marathon score and the tournament score. Justin Emory joins us to tell us about how he got into collecting arcade games, how he set his first world records, and what he thinks of our retro inspired game Food Fight Frenzy. Justin owns the very first Food Fight Frenzy and he loves it. Food Fight Frenzy was developed with the Atari license and recoded from scratch to incorporate 4 players at once. Justin broke both world records after only playing Food Fight for a couple years, the first one was broken in 2018 and the second one in 2021. If you have ever thought about going after a world record in an arcade game this is proof that it can be done. We also spoke about other games like Ice Cold Beer, pinball, and covered what Justin likes to collect.If you like what we are doing here at Indie Arcade Wave don't forget to like, share, and subscribe. It helps us a ton, the wave will continue to grow and we can all ride it together.If you are looking to buy new or used Stern pinballs, Food Fight Frenzy, Ice Cold Beer Remakes, Claw Machines, or Indie Arcade Games email me at Indiearcadewave@gmail.com.Indie Arcade WaveWebsite: https://www.indiearcadewave.comYoutube: https://www.youtube.com/c/IndieArcadeWaveTiktok: https://www.tiktok.com/@indiearcadewaveInstagram: https://www.instagram.com/indiearcadewave/Twitter: https://twitter.com/indiearcadewaveDiscord: https://discord.gg/6GntJQN Podcast: https://open.spotify.com/show/6dFWBTnIroJdBla3hi9SAK Bitchute: https://www.bitchute.com/channel/RckLgQBWwOAS/ Odyssey: https://odysee.com/@IndieArcadeWave:5Rumble: https://rumble.com/c/c-2032648

State lawmakers consider limits for some childhood abuse cases. Also, an outspoken state politician releases his memoir. Finally, a new book challenges policies that could stand in the way of global food security.

Quick recap The meeting began with the hosts sharing personal updates about family activities, health appointments, and household challenges before transitioning into a discussion about McDonald's trivia and world records. The group engaged in wordplay and language exploration, sharing humorous definitions for various unusual words. The conversation ended with technical difficulties being addressed, followed by […]

***Please subscribe to Matt's ⁠Substack⁠ at https://worthknowing.substack.com/*** Is Gavin Newsom's Trump-style social media trolling the future of political communications? Is the key to avoid 45 words that are on a new "no-no" list? Or is all of this worry about how we talk overblown? Matt is joined by Democratic media expert Valerie Martin.01:25 Democratic Messaging Challenges04:43 Engaging with the Audience08:19 Reflecting on Past Campaigns27:13 The 2006 Missouri Senate Race33:42 The Importance of Quick, Multi-Platform Content Creation41:06 Thanking the Intern and Reflecting on the Summer45:49 Polling Insights and Democratic Strategies01:02:48 Closing Remarks and Final Thoughts

If you've ever felt trapped in an endless cycle of dieting, food rules, and self-criticism, this week's episode is for you. I sat down with Andrea, a graduate of the Shift Weight Mastery Process, who has not only reached her ideal weight but has maintained it for four years. But the most powerful part of her story isn't the number on the scale—it's the freedom she discovered along the way. Andrea's journey began when she was just 13, sitting in Weight Watchers meetings with her mom. For decades, her thoughts about eating and weight consumed far too much of her mental space. But everything shifted when she discovered a new way forward through the Shift Process and hypnosis. Now, Andrea describes the best part of her transformation not as being lighter, but as finally being free. This conversation is filled with hope and possibility—and I can't wait for you to hear it. Come on in! Join the Live Fall 2025 Shift Weight Mastery Process  Break free from the dieting rollercoaster and step into lasting freedom—our next 30-Day Shift begins soon. Don't miss your chance to shift beyond the struggle! ENROLLING NOW! LEARN MORE HERE!   In This Episode, You'll Also Learn… How Andrea released the constant fight with food. The changes Andrea experienced with her relationship with herself. How Andrea stepped into a life of lasting freedom.   Links Mentioned in the Episode: Join my FREE Online Masterclass:  BREAKING FREE: Mastering Your Mindset for Lasting Weight Release Join my FREE Masterclass:  "How to Stop the "Start Over Tomorrow" Weight Struggle Cycle and Begin Releasing Weight for Good." Sign up for the FREE HYPNOSIS DOWNLOAD : Shift Out of Sugar Cravings My book,  From Fat to Thin Thinking: Unlock Your Mind for Permanent Weight Loss (Includes a 30-day hypnosis process.) What would you love to hear about on the podcast?  Click here and let me know Subscribe to the email list so that you never miss an episode! Get more thin thinking tools and strategies

Send us a text Step into the Food Court with Rob and Sandra as they go head-to-head over the most heated food controversies of all time. From ketchup on hot dogs and scrambled eggs, to whether Chicago deep dish is really pizza, to the bizarre joys of cheese on apple pie — no dish is safe from debate. Are boneless wings just nuggets? Is a hot dog actually a sandwich? Does ice cream belong with French fries? We argue, laugh, and maybe even change each other's minds… but in the end, the final verdict is up to you. 

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host John Landecker takes the side of chicken & waffles. Segment co-host Dan Levy takes biscuits & gravy. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

What fast food restaurant is cutting prices? Also, how big of a hit is Kpop Demon Hunters at the Box Office? We talk about Kansas State's Avery Johnson dealing with an unfortunate family brawl in Ireland, we try Little Debbie Pumpkin Spice Oatmeal Creme Pies for a Food Fight, and lots more!

In this Showdown episode, Conor and Caroline are tucking in for a feast in this 32-way contest of Disney Animated Food and Drink in a return of The Beluga Sevruga Brackets. With four divisions: Small Plates, Entrées, Beverages, and Sweet Treats, this is the ultimate taste test for all the animated food and drink you've been dying to try. Whet your appetite and pop some Tums because it's time for a good old fashioned food fight!Click here to view a slideshow of all the food and drink in this bracket!Click here to fill out your own bracket and play along!Follow us on Facebook, Instagram, Threads, BlueSky, and TikTok for fun content and exciting new updates!Subscribe to our YouTube Channel to watch the podcast!Join the Poor Unfortunate Fam, our private community for listeners who love the podcast and want to connect to keep the discussions going! On Discord | On FacebookIf you like what you're hearing, help us keep bringing you your favorite Disney content by making a donation to Poor Unfortunate Podcast today!*This podcast is not affiliated with The Walt Disney Company.

Adam and Jordana 11a hour!

This segment discusses a recent brawl on a Carnival cruise ship that reportedly broke out over chicken tenders. The hosts express fascination with what they see as a psychological phenomenon: people's willingness to engage in violence over "free" or heavily discounted items, citing similar behavior during Black Friday sales. The hosts suggest the incident was fueled by a last-minute rush to get as much "free" food as possible before the cruise ended. They also use this as a cautionary tale for listeners, advising them to research cruise ship quality before booking to avoid what they call a "seedy underside" of crime and violence. The conversation also takes a comedic turn as the hosts share viewer texts on related topics, including their addiction to "police patrol" TV shows and the importance of good beard hygiene.

What is the worst song ever made? Also, what new movies should we go see this weekend? We talk about the potential sexy version of Pikachu that almost happened, we try Crush Back to the 80s in a Food Fight, and lots more!

Trump's aid plan for Gaza backfires. Hamas turning humanitarian program into PR opportunity. Why is it so hard to get food into Gaza? Margot in Israel talks to Tony. Hear reaction from Canada and Europe about Trump's tariff war. Find out why Canada has little leverage in any future deal.

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What if the same playbook that made cigarettes addictive is now being used to make our food irresistible? This week we're exploring Ariana Huffington's eye-opening piece about how Big Food borrowed tactics directly from Big Tobacco, using the same scientists and brain research to hook us on ultra-processed foods. We dig into a groundbreaking lawsuit that's drawing explicit connections between food companies and tobacco giants, and why this might be our "big tobacco moment" for the food industry. From a 1962 memo revealing that tobacco companies saw themselves as being "in the flavor business" to the staggering health costs we're paying today, this episode connects the dots between corporate strategy and our current health crisis - and explains why there's actually reason for hope. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Forget the bedroom: the kitchen is where relationships are made and broken. Journalist Ella Quittner reveals the many ways the kitchen causes problems in our love lives, and what psychologists say we can do about it. Plus, listeners call in with their own culinary feuds; writer Crystal Wilkinson recalls the kitchen ghosts and family recipes of her Appalachian childhood; and we make Pakistani-style Potato Stuffed Naan at home. (Originally aired June 13, 2024.)Get this week's recipe for Potato-Stuffed Naan here.Artwork credit: Millie von PlatenListen to Milk Street Radio on: Apple Podcasts | Spotify

In this episode, AFB and Evil Becky dive deep into the madness and method behind prepping for their 48-hour showdown at Notch View. With ice towels, grilled quesadillas, and hallucination avoidance on the menu, the duo breaks down their pacing strategies, sleep plans, nutrition math, and mental game-while still finding time to argue over pee bottles and AI coaching. Art unveils his “douche canoe” plan to knock out 75 miles in the first 24 hours, relying on hydration tricks and skills gleaned from the Tour De France and Erie Canal Trail before sleeping, rinsing and repeating. Evil Becky brings the heat (or more accurately, plans to sleep through it), favoring strategic hill-walking, silence at the start, and keeping her sanity intact by avoiding Art as long as possible. They tackle the high-stakes game of ultra-fueling from Tailwind and Precision gels to grilled cheese and reflect on how runners tie self-worth to results (and why that's dangerous). Bonus: Evil Becky shares her favorite comfort foods and confirms she will not be participating in any pee bottle experiments, thank you very much. Or is it all behind the "Pay Wall"?   Highlights & Segments: (Times Quoted are most likely B.S.) 00:03:10 – Art's “75-Mile Day One” plan and Evil Becky's eye-roll 00:10:45 – Cooling tactics: neck ice vs. strategic napping 00:17:00 – Nutrition: 100-cal vs. 300-cal per hour philosophies 00:24:30 – Pee bottles: creative solution or horrifying idea? 00:30:15 – Favorite race foods: ramen, grilled cheese, quesadillas, and more 00:37:40 – Sleep, silence, and social limits during ultras 00:46:55 – Evil Becky's “start in silence” mindset 00:52:10 – Western States recap: self-worth, struggle, and grace 00:59:00 – Predictions for hallucinations, mileage, and midnight snacks   Quotable Moment: “Sometimes silence is my best pacer.” – Evil Becky   Deep Thoughts that most won't discuss: Is sleep deprevation worth the cognitive impairment?  This may be the limiting factor… What is your limiting factor, Do you have one? Got a weird race food you swear by? Ever seen a shadow person at hour 41? Share your stories with us in the comments, tag @cultratrailrunning, or shout them at us when we're too tired to respond. Or join our Facebook page. Get your official Cultra Clothes and other Cultra TRP PodSwag at our store! Outro music by Nick Byram Become a Cultra Crew Patreon Supporter  basic licker.  If you lick us, we will most likely lick you right back Cultra Facebook Fan Page Go here to talk shit and complain and give us advice that we wont follow Cultra Trail Running Instagram Don't watch this with your kids Sign up for a race at Live Loud Running and feel better Buy Fred's Book Running Home More Information on the #CUT112