Podcasts about Food for Thought

Katie and Adam kick off this episode with their usual warm banter (groundhogs, hay fever, and gardening included) before diving into a seriously inspiring conversation with Sam Elfman, Director of Response at World Central Kitchen (WCK) — José Andrés' disaster-response outfit that gets food to people fast when climate-driven storms, floods, fires and conflicts strike. Sam walks us through what being “first on the ground” actually looks like: rapid deployment, working with local chefs and restaurants, buying fresh food locally (no mystery MREs), and getting hot, culturally familiar meals to people on day one. From a surprise flood response in Texas to a category‑5 typhoon in Saipan, WCK's model is simple but powerful — feed people with dignity, support local economies, and move fast. Sam also explains clever resilience work they do, like handing out long‑lasting water filtration bags and community filters so places don't become flooded with disposable plastic water bottles after disasters. We hear about the tough realities too: unpredictable logistics, airports and ports closed, responding to fires and conflict zones, and the need to keep teams safe while being quick. Sam estimates most of WCK's work now addresses climate-related disasters — floods, hurricanes, fires — and describes an innovation team working on future tools to make responses smarter and greener. Katie and Adam reflect on why this matters: food is immediate, human, and easy to support — Sam says even $10 can cover a meal and a bottle of water. They discuss how celebrity support (think Colbert and José Andrés) can amplify donations, why storytelling and practical language matter for climate conversations, and how aid is increasingly politicized despite being fundamentally about helping neighbors.Find out more at https://wck.org/ Hosted on Acast. See acast.com/privacy for more information.

Peptides, protein, and fiber are the wellness trends shaping the future of food. In this clip from a Food for Thought Leadership, Chris Campbell sits down with registered dietitian Marie Molde to discuss how 2026 is lining up to become the "Year of Fiber" and how consumers are rethinking health through a more holistic approach to nutrition. The conversation explores emerging interest in peptides, while breaking down why fiber remains one of the most overlooked nutrients in modern diets. Learn how protein and fiber work together to support digestion, immunity, hormone health, weight management, and long-term wellness. Whether you're in food manufacturing, retail, foodservice, or nutrition innovation, this discussion offers valuable insight into the trends influencing consumer purchasing decisions and product development.

Boyle uses his ADHD on demographics.  New here? This podcast is best experienced from the beginning. Start with Episode 1 - Day 1 here: https://open.spotify.com/episode/2JgKkhVHML52uyNRvcvkGv?si=uXMVkkdfTh2ky49nO3MJvw I'm Quitting Alcohol is a daily sobriety podcast hosted by Australian comedian David Boyle. If you're wondering how to stop drinking, thinking about quitting alcohol, or already on your sobriety journey - this is the most honest account of what it actually looks like. Recorded every single day since the day he quit drinking - thousands of episodes, not one missed. Raw, unfiltered, real recovery. No script. No filter. No drinks. Just one day at a time. Covering everything from alcohol addiction and withdrawal to sober living, mental health, and what life looks like years into recovery - told with humour, honesty and zero corporate wellness speak.

Hatties talks of her life growing up and becoming confident in aspects/

Welcome to the Food for Thought podcast. I'm Andy Hanacek, senior editor of Food Processing magazine. Dave Gardner, who was recently promoted to president and CEO of Ajinomoto Foods North America (AFNA), joins the Food For Thought podcast to discuss what is driving the popularity in Asian foods as well as frozen foods in the U.S. today. Gardner explains how the quality, value and convenience of frozen foods today are meeting demands of consumers, and they are responding positively. In addition, Gardner talks about his approach to his new role at AFNA, what he expects to bring to the table as the president and CEO, and the three points he believes the AFNA team needs to focus on moving forward to continue to grow.

Think about it...

In this episode of Food for Thought Leadership, Chris Campbell, George Hajjar and Anna Kinder examine how consumers are adapting to mounting economic pressure, rising gas prices and shifting travel behaviors in 2026. From staycations and micro-vacations to scaled-back road trips and reduced air travel, the FI All-Stars explore how households are reevaluating spending while still searching for meaningful experiences and moments of indulgence.

The Making of RIVALS: Cast & Creators on the Disney+ Smash Hit Grab your shoulder pads and pour a glass of champagne! This week on The Filmmakers Podcast, we are doing a massive takeover of the show everyone is talking about: the phenomenal Disney+ adaptation of Jilly Cooper's legendary novel, RIVALS. Because the ensemble is so huge, one interview wasn't enough. In this special mega-episode, Directors Giles Alderson and Dom Lenoir sit down for four separate masterclasses with the creators and the breakout stars to discover exactly how they brought the cutthroat, glamorous world of 1980s Rutshire to the screen. (Prefer to watch? You can catch all four of these interviews as fully filmed video episodes on our YouTube channel!)

A Bonus Episode before we kick off season 10 with all new and returning special guests!!!

I WAS THINKING:  Food For Thought // Luis Castillo can’t close late lead, White Sox rally past stunned Mariners // Are Dan Wilson’s days numbered? // How to catch yourself a single with Seattle Mariners speed dating

TEXANS FANS! Food for Thought; Those 2 Games/2 Texans WINS vs the Buffalo Bills these Last 2 Seasons.. full 604 Thu, 21 May 2026 03:02:31 +0000 dprQoyxhhvmc3iJr7ApeHaoBNlKUAqdZ nfl,buffalo bills,afc,josh allen,cj stroud,houston texans,c.j. stroud,afc south,nfl news,texans,stroud,nfl news notes,houston texans news,afc news,texans news notes,houston texans news notes,buffalo bills news,sports The Drive with Stoerner and Hughley nfl,buffalo bills,afc,josh allen,cj stroud,houston texans,c.j. stroud,afc south,nfl news,texans,stroud,nfl news notes,houston texans news,afc news,texans news notes,houston texans news notes,buffalo bills news,sports TEXANS FANS! Food for Thought; Those 2 Games/2 Texans WINS vs the Buffalo Bills these Last 2 Seasons.. The Drive with Stoerner & Hughley delivers high-energy Houston sports talk built for H-Town fans who want insight with edge. Former NFL quarterback Clint Stoerner teams up with Ron “The Show” Hughley to break down everything that matters in Houston sports — from Texans training camp storylines and NFL playoff races to Astros postseason pushes and Rockets rebuild updates. A must-listen for Houston sports talk, the show blends locker-room perspective, strong opinions and authentic fan energy while covering SEC football, UH hoops, college sports across Texas and the biggest headlines shaping the NFL and MLB. For passionate, informed and locally-focused Houston sports analysis, The Drive with Stoerner & Hughley keeps fans connected to the teams and stories that define the city. © 2026 Audacy, Inc. Sports

Welcome to the CO-MOVEMENT Nutritional Seminar Podcast Recap — where wellness, movement, and evidence-based nutrition come together to inspire healthier living. In this seminar, we explored practical strategies for improving overall health through balanced nutrition, mindful habits, and sustainable lifestyle changes. Topics included whole-food nutrition, gut health, hydration, energy optimization, meal planning, and the connection between nutrition and physical performance.Our discussion emphasized how small, consistent choices can create long-term transformation for both mind and body. Listeners also gained insight into overcoming common nutrition myths, building healthier routines, and creating a positive relationship with food. Whether you are beginning your wellness journey or looking to elevate your current lifestyle, this recap delivers actionable takeaways designed to help you nourish, educate, and empower yourself every day.Chapters00:00 Introduction and Welcome01:15 Nutritional Seminar Insights03:18 Understanding Macronutrients05:58 The Impact of Processed Foods09:12 The Role of Sugar in Diet12:06 The Misconception of Fruit Sugar15:45 The Dangers of Sugary Drinks18:40 Cravings and Dopamine Response21:35 The Evolutionary Perspective on Sugar24:54 Retraining Taste Buds28:43 Seed Oils and Their Origins34:27 Access to Real Food in Rural Areas37:04 The Protein Debate: How Much is Too Much?45:16 Understanding Fats in Red Meat49:57 Exploring Algae Oil and Its Benefits53:21 Introduction to Co-Movement Gym PodcastThe Co-Movement Gym Podcast is supported by Native Path Supplements and Lombardi Chiropractic.

In mid-May, I attended the National Restaurant Show at McCormick Place in Chicago, visiting several booths and taking in the product and equipment innovations there — while eating and drinking my way through many delicious, and filling, product samples. One of the booths I visited was the Mezete booth, where Khaled Kasih, CEO and third-generation leader of Amman, Jordan-based Kasih Food Production Co. (and the Mezete brand), took a few minutes to discuss Middle Eastern cuisine with me (and offer some samples, of course!). For this episode of the Food For Thought podcast, Kasih digs into the history of Middle Eastern cuisine and the growing popularity of authentically produced foods from the region. He also discusses his company's passion for bringing the foods to a global audience, using innovative technology as the backbone of creating high-quality, true-to-tradition Middle Eastern foods.

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Food For Thought 4-24-2026

Food For Thought 5-9-2026

Food For Thought 4-17-2026

At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sat down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market. From maple mocktails and maple wine to the growing demand for natural sweeteners, Brisson explains how Prestige Maple is expanding beyond traditional syrup products while exporting to more than 60 countries worldwide. The conversation also explores shifting consumer preferences, the rise of better-for-you ingredients, and how multinational brands are embracing maple sugar innovation. Brisson also shares insights on global trade, supply chain agility, and the importance of building strong international relationships in uncertain markets. Plus, he offers practical advice for food brands looking to expand internationally, including why getting on the ground in local markets remains essential for success. Recorded live at SIAL Canada 2026. More about Mathieu Brisson: Mathieu Brisson is a global sales and market development leader in the food and beverage industry. At Prestige Maple Products — one of Canada's largest maple producers and manufacturers, exporting to more than 60 countries — he is responsible for market development across the United States, Europe, Asia, and the Middle East. With deep CPG and FMCG expertise, he has built a career advancing brands internationally and cultivating strategic partnerships with leading retailers, distributors, and foodservice operators. He's a regular voice at international food trade events. More about Prestige Maple Products: Founded in 1995 and based in Québec's Bas-Saint-Laurent region, Prestige Maple Products is a family-owned company and one of the world's top maple processor-exporters, serving more than 60 countries. In 2024, Prestige joined the CDL Corporate Group — the global leader in maple production equipment — creating the world's first fully integrated maple company, from the maple tree to the final consumer. With a portfolio spanning maple syrup, sugar, butter, beverages, and wines, Prestige combines deep craft heritage with industrial scale and continuous innovation. Learn more here: https://prestigemapleproducts.com/en/home/

Mandy tells her story journeying life following Gods lead.

Randstad USA recently released its Workmonitor 2026 Report, and Christina Parker, senior vice president for the company, joins the Food For Thought podcast to dig into the results. The report covers numerous topics, and Parker discusses the sentiment on artificial intelligence in the manufacturing space, noting a disconnect between what employers and employees expect the impact to be over the next few years. Furthermore, she details some of the communication and collaboration needed between employers and employees to properly manage expectations for the systems being implemented. AI has helped manufacturers of all types deal with the labor shortages of recent years, and Parker lays out some of the things employees are seeking today in the post-pandemic employment landscape.

If a product is contaminated, it can now be traced and removed from shelves within days, not weeks—thanks to the advanced technology available today. In this episode, Reid Jackson and Liz Sertl speak with Brian Schaneberg, Executive Director of the Institute for Food Safety and Health, about how modern traceability systems and innovations like 2D barcodes are improving food safety. Brian explains how the shift from reactive to proactive food safety measures is changing the way the industry handles outbreaks. He also explores the impact of FSMA 204 on improving data sharing and enhancing the efficiency of recalls. This episode reveals how these advancements are making food safety smarter, faster, and more transparent than ever before. In this episode, you'll learn: Why food recalls are increasing but becoming less severe How traceability improves recall speed and accuracy The role of data, AI, and 2D barcodes in food safety Things to listen for: (00:00) Introducing Next Level Supply Chain (01:20) Brian's journey into food safety (06:27) Understanding food recall patterns and severity (15:57) Understanding FSMA and the traceability rule (18:12) Why food traceability is a data exercise (21:10) How traceability impacts farms, manufacturers, and restaurants (31:28) The future of food safety and prevention strategies (37:57) Brian's favorite technology Connect with GS1 US: Our website - www.gs1us.orgGS1 US on LinkedIn Register for GS1 Connect 2026, happening June 9 to 11 in Las Vegas, and get 10% off with the promo code GS1USPOD10 at connect.gs1us.org. Connect with the guest: Brian Schaneberg on LinkedIn Visit the Institute of Food Safety and Health at iit.edu/ifsh

This episode of Food for Thought Leadership features Julie Chapon, CEO and co-founder of Yuka, the fast-growing app that helps consumers better understand the health impact of food and cosmetic products. Chapon shares the origin story of Yuka, which began as a personal mission to decode confusing food labels and has since expanded into a global platform with over 80 million users. The conversation explores how the app works, its commitment to independence from advertising and manufacturers, and its dual mission: empowering consumers to make healthier choices while pushing brands toward product reformulation. The discussion also dives into Yuka's research on the U.S. food system, highlighting how lower-cost processed foods often contain significantly more additives, sugar, and salt—raising concerns about the link between income and access to healthier options. Chapon explains how consumer distrust, misleading packaging claims, and the “health halo” effect contribute to confusion at the shelf. The episode closes with a look at Yuka's advocacy tools, including its “call-out” feature, and how collective consumer pressure is already driving meaningful change in product formulations across markets. More about Julie Chapon: Julie Chapon is co-founder of Yuka, an independent mobile app that helps 80 million consumers worldwide evaluate the health impact of food and cosmetic products. A specialist in making complex nutrition science accessible to the public, she is best-selling co-author of The Guide to Healthy Eating, translated into three languages, and writes for the Yuka Blog, which reaches over 3 million readers monthly. In recognition of her work, Chapon was decorated as Knight of France's National Order of Merit by the President of France. Her insights have been featured in The New York Times, The Wall Street Journal, Forbes, and Elle, with television appearances on NBC, Bloomberg, CBS, and Fox News. About Yuka Founded in 2017, Yuka is an entirely independent impact project. The app lets users scan the barcodes of food and cosmetic products to assess their health impact, with the aim of bringing more transparency to product composition and empowering consumers to make better choices for their health. Today, the app has over 80 million users worldwide, including 25 million in the United States. https://yuka.io/en/ Harvard x Yuka Report: https://yuka.io/en/report-food-price-composition-us/ Additives Report: https://yuka.io/en/problem-food-additives-us/

Food price inflation could become 'uncontrollable', according to the industry responsible for delivering our chilled and frozen produce. And why breaking the link between wholesale gas and electricity prices could lead to cheaper household energy bills. Also, Felicity Hannah hears from a wedding planner on why the Bridgerton effect is leading to a boom in grand country-house weddings.

In this episode of Food for Thought Leadership, Food Institute Chief Content Officer Kelly Beaton steps in as guest host to interview Fransmart CEO Dan Rowe on the evolving restaurant labor market. Rowe challenges operators to view labor not as a cost to minimize but as a strategic investment, noting that the most successful brands are those that “staff for the sales they want” and prioritize retention, engagement, and culture amid ongoing workforce constraints. The discussion also touches on how to attract and retain Gen Z workers through flexibility, transparency, and clear growth paths, alongside practical insights on AI adoption in restaurants. Rowe emphasizes that operational uses of AI—like improving efficiency and accuracy—offer the greatest value, while expressing optimism that strong, well-run brands will continue to thrive despite broader industry challenges. More about Dan Rowe: Dan Rowe is the CEO of Fransmart, a leader in franchise development. He's focused on growing emerging concepts into major franchise brands. Under Rowe's leadership, Fransmart developed a portfolio of franchise brands including Five Guys Burgers & Fries, QDOBA Mexican Grill, and more. Rowe is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, and Inday to name just a few. He's an active Board Member of YPO and the National Restaurant Association. Connect on LinkedIn: https://www.linkedin.com/in/danrowe3/ Learn more: https://fransmart.com/

"The ultimate indie film success story! Writer and director Ian Tuason joins Giles Alderson to discuss his massive breakout horror hit, Undertone. Made for just $500,000, Undertone sparked a bidding war at Fantasia Fest, was acquired by A24 in a 7-figure deal, and is now crushing the global box office ($20M and counting). Ian breaks down how he crafted 'the scariest movie you'll ever hear' by making an audio-driven horror film where only one speaking character (Nina Kiri) is ever shown on screen. We dive deep into the emotional reality of indie filmmaking, as Ian reveals what it was like to shoot the film in his childhood home where he previously cared for his terminally ill parents. We also discuss his background in 360-degree VR horror and how this massive indie hit led to him being hired by Jason Blum and James Wan to write and direct Paranormal Activity 8. A truly inspiring masterclass in utilizing your limitations! Links & Resources: Go see Undertone in cinemas now! Follow The Filmmakers Podcast on Twitter & Instagram: @filmmakerspod Enjoying the show? Please leave us a 5-star review on Apple Podcasts and Spotify! ⁠FOOD FOR THOUGHT⁠ documentary out NOW | Watch it FREE ⁠HERE.⁠ A documentary exploring the rapid growth and uptake of the veganlifestyle around the world. – And if you enjoyed the film, please take amoment to share & rate it on your favourite platforms. Every review& every comment helps us share the film's important message withmore people. Your support makes a difference! Help us out and Subscribe, listen and review us on iTunes, Spotify,or wherever you get your podcasts but more importantly, tell your palsabout this podcast. Thank you! ⁠PODCAST MERCH⁠ Get your very own Tees, Hoodies, on-set water bottles, mugs and more ⁠MERCH⁠. ⁠https://my-store-11604768.creator-spring.com/⁠   ⁠COURSES⁠ Want to learn how to finish your film? Take our POST PRODUCTION COURSE ⁠https://cuttingroom.info/post-production-demystified/⁠   ⁠PATREON⁠ Big thank you to: Serena Gardner Mark Hammett Lee Hutchings Marli J Monroe Karen Newman Want your name in the show notes or some great bonus material on filmmaking? ⁠Join our Patreon⁠ for bonus episodes, industry survival guides, and feedback on your film projects!   SUPPORT THE PODCAST Check out our full episode archive on how to make films at ⁠TheFilmmakersPodcast.com⁠   CREDITS The Filmmakers Podcast is written, edited and produced by Giles Alderson ⁠@gilesalderson⁠ Logo and Banner Art by ⁠Lois Creative ⁠ Theme Music by ⁠John J. Harvey Learn more about your ad choices. Visit megaphone.fm/adchoices

Quand est-ce qu'on se send vraiment légitime ? Est-ce que a s'apprend ou ça arrive tout d'un coup ? Comment est-ce que je peux dépasser mn syndrome de l'imposteur ? C'est mon questionnement du moment. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

John speak to Professor Eef Hogervorst | Professor of Biological Psychology at Loughborough University, who helps us unpack what this means for everyday people — and whether changing what’s on your plate could really influence how your brain ages. 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.

Dreams do you remember them? Artemis 2 is such a beautiful story and bring a lot of deep human thoughts. And more! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.See omnystudio.com/listener for privacy information.

Replication (if not corporately owned) becomes a B2B play. That's much different than the B2C world you're living in. —-------------------------------------------------------------------------------------------------------------I solve problems in your business and make you more money.  Guaranteed. For over a decade, I've been working with gym owners (via one-on-one consulting) to help create tailored solutions to solve their business problems, engineer the game plan,n and empower them to execute the strategy.Stop wishing your business problems are going to magically go away.  Invest in your business and let me solve your problems and optimize your business fast and efficiently. We'll work together daily/weekly, with a monthly call until the problem is solve,d and then I want you to fire me.  Because this is YOUR business, I'm just here to solve a specific problem and then get out of your way.⁠Learn more about what it's like for us to work together.⁠—-------------------------------------------------------------------------------------------------------------Want to increase your business IQ by 100x for only $50? Get enrolled in Microgym University - the only online business school that teaches you the best practices and business frameworks from some of the most successful brands in our industry, and then lets you decide which ones to install in your business.New courses are added every month. ⁠⁠www.microgymuniversity.com⁠⁠ —-------------------------------------------------------------------------------------------------------------Need help leasing or buying a building?I created the Gym Real Estate Company so that gym owners had someone who could go beyond the duties of a typical real estate broker and actually advise them on business aspects as they relate to site selection, market location fit, operational capacity, facility layout, pre-sell marketing, and more.If you're looking for help with your next lease or if you want us to help you along the journey of buying a building -⁠ ⁠⁠⁠head over to www.gymrealestate.co and book a Discovery Call.⁠—--------------------------------------------------------------------------------------------------------------

On this episode, we welcome in Steve Mears, TV play-by-play announcer for the Columbus Blue Jackets, to recap the season from his perspective, discuss the playoff push at hands, and don't worry, we scratch the surface of our shared identity as foodies. We preview the week ahead for the Columbus Blue Jackets and the teams around them. Be sure to follow us on Instagram, Thread, and Twitter: @CBJectivelyPod Check us out on Facebook and YouTube: CBJectively Speaking Join our Gaudreau Family 5K Team: Team CBJectively Speaking Rate, review, and subscribe wherever you listen! Check out our merchandise: www.cbjectivelymerch.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Food For Thought 3-28-2026

1100 KNZZ's Food For Thought from 3-14-2026

1100 KNZZ's Food For Thought from 3-21-2026

The news is out – the Michelin Guide will now consider restaurants across the entire state of Colorado. As avid travelers understand, food is a key motivator for where to visit and how to experience a new place – and credibility and consistency matter. In this episode, local Chef Brother Luck and food reviewer Matthew Schniper discuss the evolution of the food scene in the Pikes Peak Region and what it means for local restaurant owners and chefs.  Be sure to subscribe so you don't miss our next episode! Send any questions or inquiries to Media@VisitCOS.com.  Episode links:  ChefBrotherLuck.com SideDishSchniper.com

1100 KNZZ's Food For Thought 3-7-2026

Proverbs 16-29 insightful. CEV Bible

Food for Thought Is the reading of Solomon's writings Proverbs ; 16- 28 through the CEV Bible. Contemporary English version.

Private label isn't a “cheaper alternative” anymore—and that outdated framing is leaving brands exposed. In this episode of Food for Thought Leadership, Chris Campbell is joined by Hunter Thurman, Founder of Alpha-Diver, to break down how the market has shifted from a simple private label vs. national brand debate into a three-lane landscape: value brands, owned brands, and national brands. Hunter shares why owned brands are increasingly competing on innovation and sensory discovery—not just price—and why younger shoppers, including Gen Z, are rewarding these products on their merits. The conversation also digs into what national brands are getting wrong as they try to defend share—especially the instinct to lean on price cuts and promotion-heavy strategies. Hunter explains why consumer decision-making in this environment is often emotional, not rational, and how brands can regain momentum by reframing the competition: owning rituals, occasions, and end-benefits rather than feature-to-feature comparisons. Plus, Chris and Hunter explore where challenger brands still fit, and why the winners over the next 3–5 years will be the teams that start shopper-back, invest in the “last mile,” and win the emotional face-off at shelf. More About Hunter Thurman: Hunter Thurman is the founder of Alpha-Diver, the behavioral science firm Fortune 500s turn to when they need to know not just what consumers do, but why. Blending psychology, neuroscience, and AI-powered data, Hunter decodes the hidden forces driving consumer behavior—translating human instinct into bold strategy and bottom-line growth. He's a sought-after advisor, author and speaker known for making complex behavior actionable, and for helping brands see what others miss.

1100 KNZZ's Food For Thought from 2-28-2026

In this episode, hosts Giles Alderson and Dom Lenoir sit down with writer-director-producer Lincoln Fenner and lead actor Tim Cullingworth-Hudson to talk about their time-travel feature Time Rewind (2025) — an ambitious independent film made on a very limited budget that went on to win multiple festival awards and secure international distribution on Apple TV. In their conversation, they discuss: Building a creative partnership based on trust, passion, and shared commitment The nearly decade-long journey of developing the film Writing the complexities and internal logic of a time-travel story Crowdfunding the project and navigating indie financing realities Creative problem-solving when working with limited resources The importance of perseverance, collaboration, and trusting your instincts TIME REWIND is out NOW! | TRAILER A man wakes with amnesia suspected of the murder of his teenage daughter and finds he must travel back to 1989 to save her from a bullying accident that is destined to claim her life. ⁠FOOD FOR THOUGHT⁠ documentary out NOW | Watch it FREE ⁠HERE.⁠ A documentary exploring the rapid growth and uptake of the vegan lifestyle around the world. – And if you enjoyed the film, please take a moment to share & rate it on your favourite platforms. Every review & every comment helps us share the film's important message with more people. Your support makes a difference! Help us out and Subscribe, listen and review us on iTunes, Spotify, or wherever you get your podcasts but more importantly, tell your pals about this podcast. Thank you! ⁠PODCAST MERCH⁠ Get your very own Tees, Hoodies, on-set water bottles, mugs and more ⁠MERCH⁠. ⁠https://my-store-11604768.creator-spring.com/⁠   ⁠COURSES⁠ Want to learn how to finish your film? Take our POST PRODUCTION COURSE ⁠https://cuttingroom.info/post-production-demystified/⁠   ⁠PATREON⁠ Big thank you to: Serena Gardner Mark Hammett Lee Hutchings Marli J Monroe Karen Newman Want your name in the show notes or some great bonus material on filmmaking? ⁠Join our Patreon⁠ for bonus episodes, industry survival guides, and feedback on your film projects!   SUPPORT THE PODCAST Check out our full episode archive on how to make films at ⁠TheFilmmakersPodcast.com⁠   CREDITS The Filmmakers Podcast is written and produced by Giles Alderson ⁠@gilesalderson⁠ Edited by ⁠@tobiasvees⁠ Logo and Banner Art by ⁠Lois Creative ⁠ Theme Music by ⁠John J. Harvey Learn more about your ad choices. Visit megaphone.fm/adchoices

1100 KNZZ's Food For Thought from 2-21-2026

BAFTA-winning filmmaker Bart Layton (The Imposter, American Animals) joins Giles Alderson and Dom Lenoir to discuss his massive new crime thriller, Crime 101 (2026). In this deep-dive interview, Bart reveals how he assembled a powerhouse cast including Chris Hemsworth, Mark Ruffalo, Halle Berry, and Barry Keoghan. We discuss his process for adapting Don Winslow's novella, why he prefers 'character-driven tension' over CGI spectacle, and the technical challenges of filming high-speed car chases on the L.A. freeways.Whether you're a fan of Michael Mann-style thrillers or looking to learn how to bridge the gap between documentary and fiction, this is a masterclass you cannot miss. FOOD FOR THOUGHT documentary out NOW | Watch it FREE HERE. A documentary exploring the rapid growth and uptake of the veganlifestyle around the world. – And if you enjoyed the film, please take amoment to share & rate it on your favourite platforms. Every review& every comment helps us share the film's important message withmore people. Your support makes a difference! Help us out and Subscribe, listen and review us on iTunes, Spotify,or wherever you get your podcasts but more importantly, tell your pals about this podcast. Thank you! PODCAST MERCH Get your very own Tees, Hoodies, on-set water bottles, mugs and more MERCH. https://my-store-11604768.creator-spring.com/   COURSES Want to learn how to finish your film? Take our POST PRODUCTION COURSE https://cuttingroom.info/post-production-demystified/   PATREON Big thank you to: Serena Gardner Mark Hammett Lee Hutchings Marli J Monroe Karen Newman Want your name in the show notes or some great bonus material on filmmaking? Join our Patreon for bonus episodes, industry survival guides, and feedback on your film projects!   SUPPORT THE PODCAST Check out our full episode archive on how to make films at TheFilmmakersPodcast.com   CREDITS The Filmmakers Podcast is written and produced by Giles Alderson @gilesalderson Edited by @tobiasvees Logo and Banner Art by Lois Creative  Theme Music by John J. Harvey Learn more about your ad choices. Visit megaphone.fm/adchoices

We would love to hear from you! Please share your thoughts or episode ideas at ⁠⁠⁠⁠canceroutloud@cancercare.org⁠⁠⁠⁠ or leave a comment on this episode!Please follow, rate and share Cancer Out Loud to help others find strength and support through our community.SummaryIn this episode of Cancer Out Loud, CancerCare social worker Christina Monaco and Alexa Dashko, an Oncology Dietitian, discuss the vital role of nutrition in cancer care. They explore the emotional aspects of dietary choices, common misconceptions about food and cancer, and the importance of setting boundaries during treatment. The conversation also addresses food access issues, cultural considerations in nutrition, and the significance of community support. Listeners are encouraged to seek help from dietitians and to prioritize their own needs during their cancer journey.TakeawaysNutrition impacts emotional and mental health during cancer treatment.Patients often feel overwhelmed by dietary advice and need clear guidance.Setting boundaries with family during meals is crucial for comfort.Common misconceptions about diet can lead to unnecessary stress for patients.Food access issues can significantly affect a patient's ability to maintain nutrition.Cultural preferences should be respected in dietary recommendations.Patients should feel empowered to advocate for their nutritional needs.Community support plays a vital role in a patient's journey.Dietitians are accessible resources for cancer patients.It's important to focus on what patients can eat rather than what they can't.

The robots are coming! Well, in food and beverage processing, robotics and automation are already here, sure — but what we see today pales in comparison to what the future may hold. Berk Pehlivanoglu and Ozan Ozaskinli of Value Gene Consulting Group join the Food For Thought podcast to talk about an in-depth report their firm released in January, titled “How Humanoids Will Reshape Food Manufacturing.” Ozaskinli and Pehlivanoglu talk about the humanoid robots currently in development, the shortcomings of the technology at the moment, the projected total cost of ownership of humanoids for food processors, and the technological advancement still needed to reach reliable use in food processing. And, they say, food processors should begin to think about how to capitalize on this innovation now — because implementation of humanoids in food and beverage processing isn't as far away as some might think.

In this episode of Food for Thought Leadership, Rebecca Fryer sits down with William Grand, founder and CEO of NutriFusion, to examine the growing health crisis tied to ultra-processed foods—and what it will take to fix it. Grand shares striking data on American eating habits, including the overwhelming reliance on ultra-processed products and the widespread deficiency in fruit and vegetable consumption. He argues that while consumer education is essential, meaningful progress may ultimately require federal legislation, clearer front-of-pack labeling, and even policy tools like sugar taxes to shift behavior at scale. The conversation also explores the evolving food pyramid, the global differences in food systems, and the role manufacturers can play in reformulating everyday staples. Grand explains how NutriFusion works with brands across categories—from snack bars to mac and cheese—to restore nutrients lost in modern processing without compromising taste or texture. Looking ahead, he outlines a vision for a more transparent, nutrient-dense food system—one where better formulation, smarter policy, and informed consumers work together to improve public health outcomes. More About William Grand: Bill Grand has over 40 years' experience in corporate management, sales and marketing. Areas of expertise include food retail, distribution, product development, logistics and administration. Formerly President of Mackay Specialties, a manufacturing business providing health and beauty products to retail customers in Canada and the US.

Conagra Brands has released its third annual Future of Frozen Food report, and we're speaking with Alie Burnet, director of Enterprise & Portfolio Strategy for Conagra, about the report's findings this year. She talks with the Food For Thought podcast about four trends driving growth in the frozen foods aisle, from protein-packed meals to restaurant-inspired favorites, family-style solutions, and all-day breakfast. Burnet digs into each of these trends and also discusses the quality demands that consumers have today and how frozen foods have stepped up to the plate to deliver that quality.

In this episode we go back to October of 2022. Donny sits down with legendary chef, restaurateur, television personality, and friend, Bobby Flay. During their discussion, Bobby gives us a glimpse into his early days living in New York City, his introduction to the culinary world, and how he rose to stardom as one of the first personalities to appear on the widely successful Food Network channel. Plus, Bobby fills us in on some new projects he has been working on, including his new book, ⁠"Sundays with Sophie: Flay Family Recipes for Any Day of the Week: A Bobby Flay Cookbook"⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Al sits down with NYT food critics to learn more about what goes into the job. Also, the story behind an inspiring non-profit that uses candle-making to teach life skills and independence. Plus, Dylan tours around Orlando, highlighting the best things to do besides the typical theme park visit. And, meet the mother-daughter duo behind Dudley Stephens, an eco-friendly fleece brand. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.