Podcasts about food groups

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on July 6th, 2026 at 11AM EST. To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Greg Casten is a veteran restaurateur and co-owner of Fish & Fire Food Group, with more than four decades of experience in the fish and seafood industry. He has helped create, develop, and build standout concepts including Ivy City Smokehouse and Tavern, and has spent much of his career shaping the Washington, D.C. seafood scene through restaurants, wholesale operations, and hands-on hospitality leadership. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends:  US Foods Guest contact info:  Email: greg@profish.com Thanks for listening! Rate the podcast, subscribe, and share! 

In deze nieuwe aflevering van CFO Talk ontvangt Nico Inberg, bijgestaan door hoofdanalist Fernand de Boer van Degroof Petercam, Rob van der Sluijs, CFO van Sligro Food Group. Sligro hield onlangs, begin maart, haar Capital Markets Day. In deze video gaan we onder andere in op de toekomstplannen van Sligro Food Group. Het analistenrapport van Fernand de Boer (in het Nederlands) naar aanleiding van de eerstekwartaalcijfers in april kun je vinden via onderstaande link:https://www.deaandeelhouder.nl/columns/sligro-omzetontwikkeling-bemoedigend/Meer weten over Sligro? Ga naar https://sligrofoodgroup.nl/nlTijdslijn:00:00 - 01:10 Opening01:10 - 01:45 Wat doet Sligro?01:45 - 05:00 Eerste kwartaalcijfers 202605:00 - 07:05 Effect van warm weer07:05 - 08:50 Toestand Horeca08:50 - 14:15 Capital Markets Day14:15 - 18:15 Toekomstplan BE 18:15 - 28:00 Toekomstplan NL28:00 - 38:45 Kosten & Inkoop38:45 - 46:15 Kapitaalallocatie46:15-55:25 Afsluiting, kernboodschap, koersdoel#beursnieuws #beleggen #aandelen #aex #beursupdate #sligro #food #horeca

With the costs of groceries rising and food assistance falling, community gardens can help keep healthy produce on a family's table. Hear how food banks and other groups around Kansas are growing their own.

In this episode, Tiffany Wilburn is joined by Joanie Kwok from Flora Food Group to explore the intersection of data, creativity, and product innovation. Joanie shares her perspective on why the marketing industry needs a reset on how it views the relationship between brand strategy and product development. She argues that true brand building starts with the product itself and requires a deep understanding of human tension that numbers cannot always capture.Joanie discusses her practical approach to consumer research, including the value of the kitchen test to find the small delights and frictions that data reports often miss. They look at how AI can assist in concept testing while acknowledging the difficulty of predicting future cultural shifts. Joanie also explains how challenger brands use organic cultural moments to compete with the massive media budgets of larger companies. It is an insightful look at how marketers can cultivate curiosity and commercial awareness to build brands with staying power.Topics Covered:The importance of closing the gap between product innovation and media strategyWhy the product should be treated as the brand in a commoditized marketUsing upstream data to inform long-term innovation pipelinesThe role of AI in concept testing and its limitations in predictive analysisThe "Kitchen Test" as a method for discovering consumer workarounds and friction pointsHow challenger brands create their own cultural moments to bypass traditional media metricsBalancing behavioral data with direct human observationThe necessary attributes for senior marketers in an AI-driven landscapeEpisode Chapters:00:00:02 Introduction to Joanie Kwok and Flora Food Group00:01:58 Resetting the divide between brand and product teams00:03:32 How data surfaces behavior without explaining the why00:05:42 Using AI to speed up concept testing in innovation00:09:40 Why human interaction remains the core of creativity00:15:35 Spending time with consumers through the kitchen test00:23:59 The evolution of data usage from media to innovation00:25:44 Why challenger brands create their own cultural moments00:33:11 Identifying opportunities in a product innovation pipeline00:39:53 The difficulty of sustaining innovation versus disruption00:44:55 Building cultural fluency and commercial levers as a marketer00:48:42 Personal growth through curiosity and new experiencesEpisode Highlights:01:58 Resetting the Relationship Between Product and Brand Joanie describes her experience moving from media strategy into brand building at Flora Food Group. She shares why she believes focusing on the product at the start of the ecosystem makes the final campaign much more effective.15:35 The Value of Real-World Observation Spending time in a consumer's home can reveal more than any data set. Joanie explains why observing how people actually use products in their daily lives leads to better innovation outcomes.25:44 How Challenger Brands Compete Large media budgets are not the only way to win in a crowded market. This segment looks at how smaller companies create their own cultural moments to build deep connections with their audience.44:55 The Courage to Question the Data Marketers often feel pressured to follow what the research says even when it feels wrong. Joanie discusses why having the bravery to champion ideas that score poorly can sometimes lead to the biggest breakthroughs.Support the show

Gerard Craft, chef and owner of Niche Food Group, joins Chris Rongey to talk about stress in the restaurant industry and an upcoming luncheon focused on mental health. "Coming up in this industry, it was pretty cut-throat," says Craft. He agrees with Chris about the instant reactions restaurants receive on social media, claiming chefs are "facing this criticism in real time." The Hand for Mental Health Luncheon is set for May 4th at Pastaria in Clayton.

How much is enough? Should you buy foods that say they "have protein," or use the old stand byes. Fact vs. Fiction with one of the leaders in the field, Tara Schmidt from the Mayo Clinic

How much is enough? Should you buy foods that say they "have protein," or use the old stand byes. Fact vs. Fiction with one of the leaders in the field, Tara Schmidt from the Mayo Clinic

We're back again with Coach Kitti and this time, we're pulling back the curtain on diet culture, food rules, and the obsession with “clean eating”, and exposing what it's really doing to your body, your mindset, and your results.We chat:Why the “clean eating” habits you're proud of might secretly be working against youThe one nutrition mistake that looks disciplined but leads to losing control laterWhy cutting carbs feels powerful at first and then completely backfiresThe hidden reason you can't stop thinking about food (it's not willpower)How “healthy swaps” keep you stuck in the exact cycle you're trying to escapeThe dangerous mindset that turns food into something you have to earnWhy doing more with your diet might actually be the reason you're not seeing resultsREADY TO GO ALL IN AND BECOME YOUR STRONGEST, FITTEST, AND HOTTEST SELF?

What does it really take to run one of Canada's largest western grocery enterprises — and what does the future of food retail actually look like from the inside? This week on the Food Professor Podcast, hosts Michael LeBlanc and Professor Sylvain Charlebois sit down with Jamie Nelson, President of Pattison Food Group, for a candid, wide-ranging conversation on grocery economics, consumer behaviour, supply chain complexity, AI adoption, and the evolving Buy Canadian movement. Nelson joined the grocery business as a retail clerk in Mission, BC in 1979 and never looked back. Today he leads Pattison Food Group — the organization he describes as "the biggest of the mids" — with nearly 30,000 employees, over 308 retail locations, and 11 banners stretching from Victoria to Whitehorse to Winnipeg, including the flagship Save On Foods brand. He opens up about what Canadians don't understand about the true cost of running a grocery store: diesel prices, labour agreements, rising property taxes, construction costs, and security — all of which squeeze margins that consumers rarely see. On consumer trends, Nelson sees a fundamental shift underway. Today's shoppers are demanding more control, seeking cleaner ingredients, locally sourced products, and genuine innovation — not just another new flavour in a 90-foot cereal aisle. He shares how Pattison's private label Western Family and their new natural and organic line, Only Goodness (now at 500 SKUs), are helping differentiate the business and meet this demand head-on. Nelson also offers a measured, pragmatic take on AI in grocery — welcoming the opportunity but urging caution on investment, noting that rushing in can raise costs rather than reduce them. On supply chains, he speaks from hard-won experience: forecasting product orders three months out, managing natural disasters, and ensuring that small-town independents served by Pattison's wholesale arm never face a food security gap. Then the hosts dig into the food industry news of the week. They unpack the NDP's proposal for government-run grocery stores under new leader Avi Lewis — debating whether publicly owned grocery is feasible, and whether co-ops might be a smarter alternative. They analyze the massive McCormick-Unilever Foods merger, creating a $65 billion CPG giant, and what it means for competition and consumer prices. They discuss Sysco's $29 billion acquisition of Restaurant Depot, the rise of cash-and-carry retail, and the growing threat to traditional food distribution. And they wrap up with Alberta's move to create a protected "Alberta Whisky" designation — and what geographic branding could mean for Canadian food and beverage innovation. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Thousands of Minnesotans could lose access to federal food benefits beginning Wednesday, April 1, due to changes to work rules for the Supplemental Nutrition Assistance Program, or SNAP.These changes came as part of HR 1, the massive reconciliation bill signed into law in July 2025.Barb Dahl, health and human services director for Scott County, and Rachel Holmes, director of advocacy and community engagement with The Food Group, laid out what people should know in an interview with Minnesota Now host Nina Moini.

A lot of sports to talk about.

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Some legislative hearings at the Minnesota Capitol were canceled Monday because of the heavy snowfall over the weekend, but about 300 hunger-relief advocates are still connecting with lawmakers virtually for Hunger Day on the Hill. The event is organized by the statewide by the nonprofit The Food Group and a coalition of about 40 organizations. Advocates are pushing lawmakers to strengthen food access programs such as funding for food shelves and efforts to help people who could lose SNAP benefits because of federal policy changes. Rachel Holmes, the director of advocacy and community at The Food Group, joined Minnesota Now host Nina Moini to talk about legislative priorities.

A late winter snowstorm led many schools and businesses to change their plans Monday. We'll find out how much snow fell in different parts of the state. And we'll hear from Minnesotans who braved the aftermath with shovels in hand. The snow also led a hunger relief advocacy day at the state capitol to move online. We'll talk with the leader of The Food Group about priorities this year, as some Minnesotans stand to lose their SNAP benefits. And some business owners want the federal government to pay them back for tariffs the Supreme Court ruled were illegal. We'll talk with a trade lawyer and a St. Paul manufacturer. Plus, the NCAA women's basketball tournament is coming to Minnesota this week.Our Minnesota Music Minute was “Winter Builds Character” by USPOP and our Song of the Day was “Deep Dark Water” by Bethany Larson and the Bee's Knees.

Today on the Driven by Data Dilemmas Show, host Catherine Dowden-King is joined by Ines Ashton, Digital & AI Strategy Director (CIO), The Compleat Food Group. Together, they talk about how to avoid falling for FOMO!Ines walks through her experience of staying laser-focused on her strategy, her role, and her priorities, avoiding falling for FOMO. They also discuss how to avoid falling for the "shiny object syndrome" in an AI-Powered world.Remember, you can send your own dilemmas to community@orbitiongroup.com, and Catherine will gladly read them to our expert guests to answer and provide their own insight on.Driven by Data Dilemmas is the spin-off show from the Driven by Data Podcast, released every Thursday. Catherine Dowden-King is joined by some of our best-loved senior leaders in the data, analytics and AI space to ask them to share their experiences, advice and thoughts on data dilemmas.

This podcast was recorded live on stage at EvokeAg*, so if you didn't make it to the event, you don't miss out. This podcast was a discussion of geopolitics and how the industry should respond. We had Rachel Triggs, the chair of Women in Wine and Will Barton, CEO of Gundagai Lamb up on the stage for a chat.  *Due to being onstage, the sound quality is not the best. 

Pour les fêtes de fin d'année, nous vous proposons de (re)découvrir quelques épisodes marquants de ces derniers mois. Nous vous donnons rendez-vous à la rentrée pour des nouveaux épisodes inédits !Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer cet épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.À travers ce podcast, nous cherchons à comprendre les clés de la réussite fulgurante de Moïse Sfez. En quelques années seulement, il a transformé un (simple) sandwich au homard en une véritable success story et dirige aujourd'hui un petit empire de la street food.Pour cela, nous retraçons le parcours de Moïse. On s'intéresse à sa vocation hyper précoce pour l'entrepreneuriat et la restauration. Inspiré dès l'enfance par les sandwichs généreux et gourmands de ses parents, il développe très tôt l'envie de créer un jour son propre Business dans la Bouffe. Puis, lors d'un voyage à New York, il a la révélation à seulement 15 ans lorsqu'il goûte pour la première fois un Lobster Roll. Ensemble, on évoque son parcours peu académique en école hôtelière et ses expériences dans les plus beaux palaces et restaurants 3 étoiles. Son profil et son comportement dénotent, mais son audace et sa persévérance remarquables lui permettent de forger son projet. Il pose ainsi les bases de son premier succès : Homer Lobster.Nous explorons ensuite toutes les étapes de la création et du développement de Homer Lobster. Moïse nous raconte par exemple les mois passés à peaufiner sa recette avec l'appui des plus grands chefs et experts pour atteindre la perfection et maîtriser chaque étape de la production. Puis, on l'écoute avec beaucoup de plaisir se remémorer les coups d'audace qui lui ont permis, sans aucun moyen financier, de trouver rapidement son public et de faire de son sandwich au homard un produit iconique de la street food parisienne.Enfin, Moïse revient sur la création de ses 2 autres enseignes : Janet tout d'abord, puis plus récemment Maurice Café. Moïse se livre sans filtre : ses ambitions, mais aussi la structuration du Homer Food Group qu'il pilote aujourd'hui avec une vision affirmée. Il partage avec nous tous les chiffres et ses choix stratégiques, une plongée inspirante dans les coulisses d'un groupe de restauration en pleine expansion.Cet épisode a été enregistré avec la participation exceptionnelle de François-Régis Gaudry, Eric Frechon et Yann Couvreur. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

There is no magic pill that will help you get well or lose weight…   But getting well and losing weight doesn't have to be hard or overly complicated either…   Today I want to help you cut through all the fads and information out there and give you a simple starting point to begin your journey.   So on today's #CabralConcept 2385 I'd like to share with you where to start with your diet and what the 2 most important food groups to eat are for sustainable weight loss and wellness– Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/2385 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

FAT Brands lenders want their money. Noodles & Company has announced retention bonuses in case of a sale. And US Foods and Performance Food Group have ended talks that would have created the country's largest broadline food distributor by revenue.

The federal government shutdown caused weeks of turmoil for recipients of the food assistance benefits known as SNAP. In the background, major changes to the program took effect under the “One Big Beautiful Bill Act” Congress passed this summer. About 9,000 immigrants in Minnesota are no longer eligible for SNAP, according to the state. And administrators are in the process of implementing work requirements that are expected to impact 29,000 others. Sophia Lenarz-Coy, executive director of The Food Group, joined MPR News host Nina Moini to explain what's changed in Minnesota.

]EPISODE 105: Joey Jurgielewicz – Director of Client Service at Tasty Duck and leader in sustainable duck farming EPISODE 106: Tom Moffitt – Founder and CEO of Culture Fresh Foods and pioneer in plant-based dairy innovation EPISODE 107: Edward Medina – President of Ramona's Food Group and transformative leader in authentic Mexican cuisine EPISODE 108: Sameer Malhotra – CEO of Café Spice and champion of authentic Indian cuisine EPISODE 109: Elliot Nelson – Founder and CEO of McNellie's Group and visionary in community-driven hospitality EPISODE 110: Curtis Chin – Writer, filmmaker and storyteller of culture and community

A potential merger would form the nation's largest broadline food distributor. A drive-thru chain is closing more than 40 locations. And a value item at Pizza Hut has evolved into a platform for innovation.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.À travers ce podcast, nous cherchons à comprendre les clés de la réussite fulgurante de Moïse Sfez. En quelques années seulement, il a transformé un (simple) sandwich au homard en une véritable success story et dirige aujourd'hui un petit empire de la street food.Pour cela, nous retraçons le parcours de Moïse. On s'intéresse à sa vocation hyper précoce pour l'entrepreneuriat et la restauration. Inspiré dès l'enfance par les sandwichs généreux et gourmands de ses parents, il développe très tôt l'envie de créer un jour son propre Business dans la Bouffe. Puis, lors d'un voyage à New York, il a la révélation à seulement 15 ans lorsqu'il goûte pour la première fois un Lobster Roll. Ensemble, on évoque son parcours peu académique en école hôtelière et ses expériences dans les plus beaux palaces et restaurants 3 étoiles. Son profil et son comportement dénotent, mais son audace et sa persévérance remarquables lui permettent de forger son projet. Il pose ainsi les bases de son premier succès : Homer Lobster.Nous explorons ensuite toutes les étapes de la création et du développement de Homer Lobster. Moïse nous raconte par exemple les mois passés à peaufiner sa recette avec l'appui des plus grands chefs et experts pour atteindre la perfection et maîtriser chaque étape de la production. Puis, on l'écoute avec beaucoup de plaisir se remémorer les coups d'audace qui lui ont permis, sans aucun moyen financier, de trouver rapidement son public et de faire de son sandwich au homard un produit iconique de la street food parisienne.Enfin, Moïse revient sur la création de ses 2 autres enseignes : Janet tout d'abord, puis plus récemment Maurice Café. Moïse se livre sans filtre : ses ambitions, mais aussi la structuration du Homer Food Group qu'il pilote aujourd'hui avec une vision affirmée. Il partage avec nous tous les chiffres et ses choix stratégiques, une plongée inspirante dans les coulisses d'un groupe de restauration en pleine expansion.Cet épisode a été enregistré avec la participation exceptionnelle de François-Régis Gaudry, Eric Frechon et Yann Couvreur. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 4ème et dernier chapitre, Moïse nous raconte ses projets pour l'avenir du Homer Food Group. Et, on en profite pour l'interroger sur sa vision du secteur de la restauration. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

My guest today is Sean Black, CEO of Happy Belly Food Group (CSE: HBFG | OTCQB: HBFGF). Happy Belly is a Canadian consolidator of emerging Quick Serve Restaurant (QSR) brands, with expansion plans into the U.S. The company started as Plantingco, a niche plant-based CPG business, but under Sean's leadership pivoted to become food agnostic—focused on scalable, cash flow positive QSR concepts. The model is straightforward: acquire small, profitable, debt-free brands, grow corporate stores with free cash flow, and scale through franchising. The portfolio is intentionally diversified with no duplication—think Rosie's Burgers as a Shake Shack equivalent, IQ Foods as Canada's Sweet Green, and Pyro as a Cava-style concept. I spoke with Sean to learn more about the company, as well as: The pivot from Plantingco to QSR consolidation M&A model and brand strategy Growth targets and the $100 million milestone Risks, alignment, and long-term vision For more information about Happy Belly Food Group, please visit: https://happybellyfg.com/ This podcast was recorded and is being made available by SNN, Inc. (together with its affiliates and its and their employees, “SNN”) solely for informational purposes. SNN is not providing or undertaking to provide any financial, economic, legal, accounting, tax, or other advice in or by virtue of this podcast. The information, statements, comments, views, and opinions provided in this podcast are general in nature, and such information, statements, comments, views, and opinions, and the viewing of/listening to this podcast are not intended to be and should not be construed as the provision of investment advice by SNN. The information, statements, comments, views, and opinions expressed in this podcast do not constitute and should not be construed as an offer to buy or sell any securities or to make or consider any investment or other course of action. The information, statements, comments, views, and opinions expressed in this podcast (including by guest speakers who are not officers, employees, or agents of SNN) are not necessarily those of SNN and may not be current. Reference to any specific third-party entity, product, service, materials, or content does not constitute an endorsement or recommendation by the SNN. SNN assumes no responsibility or liability for the accuracy or completeness of the content contained in third party materials or on third party sites referenced in this podcast or the compliance with applicable laws of such materials and/or links referenced herein. The views expressed by guest speakers are their own and their appearance on this podcast does not imply an endorsement of them or any entity they represent. SNN does not make any representation or warranty as to the accuracy or completeness of any of the information, statements, comments, views, or opinions contained in this podcast, which may include forward-looking statements where actual results may differ materially. SNN does not undertake any obligation whatsoever to provide any form of update, amendment, change, or correction to any of the information, statements, comments, views or opinions set forth in this podcast. SNN EXPRESSLY DISCLAIMS ANY AND ALL LIABILITY OR RESPONSIBILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL OR OTHER DAMAGES ARISING OUT OF ANY INDIVIDUAL'S USE OF, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE, THIS PODCAST OR THE INFORMATION PRESENTED IN THIS PODCAST. By accessing this podcast, the listener acknowledges that the entire contents and design of this podcast, are the property of SNN, or used by SNN with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this podcast may save and use information contained in the podcast only for personal or other non-commercial educational purposes. No other use, including without limitation, reproduction, retransmission, or editing of this podcast may be made without the prior written consent of SNN.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 3ᵉ chapitre, Moïse revient sur la création de sa deuxième enseigne : Janet. Loin de l'engouement immédiat de Homer Lobster, ce nouveau lieu démarre plus timidement avant de trouver son public. Il enchaîne avec Maurice Café, qui cartonne d'entrée et laisse entrevoir un développement très ambitieux. Moïse se livre sans filtre : ses ambitions, mais aussi la structuration du Homer Food Group qu'il pilote aujourd'hui avec une vision affirmée. Il partage avec nous tous les chiffres et ses choix stratégiques, une plongée inspirante dans les coulisses d'un groupe de restauration en pleine expansion. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 2ème chapitre, nous plongeons au cœur de la création de Homer Lobster. Après avoir exploré la genèse du projet, place aux défis concrets. Moïse nous raconte ici les mois passés à peaufiner sa recette avec l'appui des plus grands chefs et experts pour atteindre la perfection et maîtriser chaque étape de la production. Puis, on l'écoute avec beaucoup de plaisir se remémorer les coups d'audace qui lui ont permis, sans aucun moyen financier, de trouver rapidement son public et de faire de son sandwich au homard un produit iconique de la street food parisienne. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Nous sommes aujourd'hui avec Moïse Sfez, figure montante de la street food. À seulement 30 ans, il enchaîne les succès avec Homer Lobster, Janet et Maurice Café, où il bouscule avec audace les codes de la restauration rapide pour réconcilier la gastronomie avec la rue. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné d'Élisa Gautier, la fondatrice du restaurant Kiosk à Paris.Dans ce 1er chapitre, Moïse nous raconte les origines de sa passion et de sa vocation hyper précoce pour l'entrepreneuriat et la restauration. Inspiré dès l'enfance par les sandwichs généreux et gourmands de ses parents, il développe très tôt l'envie de créer un jour son propre Business dans la Bouffe. Puis, lors d'un voyage à New York, il a la révélation à seulement 15 ans lorsqu'il goûte pour la première fois un Lobster Roll. Ensemble, on évoque son parcours peu académique en école hôtelière et ses expériences dans les plus beaux palaces et restaurants 3 étoiles. Son profil et son comportement dénotent, mais son audace et sa persévérance remarquables lui permettent de forger son projet. Il pose ainsi les bases de son premier succès : Homer Lobster. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Mike takes time to cover The Littleton Restaurant Week and the awesome food available, and if that doesn't get you going, Mike takes a call about a new potato chip in town!!! Stay Informed! www.mikeboyle.com See omnystudio.com/listener for privacy information.

16 months ago, yoga/meditation/sound teacher Reggie Hubbard had a near-death experience, a major stroke. He visits the podcast to describe the experience of his "neurological storm" and the path of collapse and healing that he's been on ever since, and how it has profoundly affected his views as a practitioner, teacher, and his views of the neurological storm that the United States and the world is currently experiencing. If there's such a thing as a "must-listen" episode of this podcast, this it it.  Reggie Hubbard is a senior political strategist, certified yoga and meditation teacher, and founder of Active Peace Yoga. He bridges the worlds of activism and wellness, helping changemakers cultivate inner peace as a foundation for meaningful civic engagement. His mission is to support activists in finding balance while encouraging the wellness community to become more socially conscious. With a background in global marketing, government relations, and activism, Reggie holds a B.A. in philosophy from Yale and an M.B.A. in international strategy from Vlerick Business School. He turned to yoga in 2014 during a period of deepprofessional adversity, and has since studied with renowned teachers including Faith Hunter, Rod Stryker, Dharma Mittra, and Jack Kornfield. Through Active Peace Yoga, Reggie offers accessible yoga rooted in inclusion and healing, drawing inspiration fromartists like Prince and Jimi Hendrix. His teaching blends movement, meditation, and breathwork with honest conversation and compassion. Following a major stroke, his recovery journey further deepened his commitment to contemplative practice. A passionate advocate for equity in wellness, Reggie advises studios and organizations on diversity and inclusion. He has been featured by Yoga Journal, Kripalu, the Omega Institute, Be Here Now Network, and more. He also supports community programs including Black Boys Om and The Food Group. Reggie currently resides in Maryland. Please support the podcast via Substack and subscribe for free or with small monthly contributions. Additional links and show notes are available there. Paid subscribers will receive occasional extras like guided meditations, extra podcast episodes and more! The Thursday Meditation Group happens each week at 8am ET on Thursdays, and a special guided meditation on Open Awareness in Everyday Life was released this week. Another bonus podcast discussed a mindful take on the Revolutionary Astrology of Summer 2025 with Juliana McCarthy and Ethan Nichtern. These are all available to paid subscribers. You can also subscribe to The Road Home podcast wherever you get your pods (Apple, Spotify,Ethan's Website, etc). Ethan's most recent book, Confidence: Holding Your Seat Through Life's Eight Worldly Winds was just awarded a gold medal in the 2025 Nautilus Book Awards. You can visit Ethan's website to order a signed copy. Please allow two weeks from the time of your order for your copy to arrive. Don't forget to sign up for thee upcoming 5 day retreat at the lovely Garrison Institute Sep 29 - Oct 4, 2025 at this link ! Check out all the cool offerings at our podcast sponsor Dharma Moon, including a free webinar with David Nichtern on why become a meditation teacheron Sep 2th, 2025. Free video courses co-taught by Ethan and others, such as The Three Marks of Existence, are also available for download at Dharma Moon.

Edward Medina serves as the president of Ramona’s Food Group. With a background in finance, Edward has played a pivotal role in revitalizing Ramona’s, transforming it into a thriving family-owned business deeply rooted in tradition and committed to innovation.Ramona’s Food Group is a family-owned enterprise renowned for its authentic Mexican cuisine. Established in 1947 by Romana Banuelos, the company has evolved from supplying tortillas to becoming a staple in frozen Mexican foods, remaining committed to its heritage and quality.Founded in 1947, Ramona’s began as a tortilla supplier before expanding into frozen foods in the early 1970s.The company prides itself on using 100-year-old recipes, maintaining authenticity and tradition amidst industry pressures.Edward, alongside his cousin Robert, co-owns the company, leveraging their complementary skills to continue its legacy.Edward describes Ramona’s as a “78-year-old startup,” highlighting its long-standing history combined with a spirit of innovation.He recounts the company’s origins, emphasizing the resilience shown by founder Romana Banuelos, who started by making tortillas and delivering them on public buses.Under his leadership, Ramona’s maintained its authentic recipes, resisting changes despite industry trends for substitutions.The transition to frozen burritos in the 70s marked a significant evolution for the company, building on their experience as a key supplier to Taco Bell.Edward sees Mexican food’s mainstream popularity as a testament to its dynamic nature, expressing excitement about being part of this culinary evolution QUOTES “I always say we’re like a 78-year-old startup. It was started in 1947.” (Edward)“Our recipes are over 100 years old. Mrs. B carried those recipes from her early days. We have not ventured from those.” (Edward)“We like to think of ourselves as like the In-N-Out of Mexican food. We do a couple of things. We do them well.” (Edward)“The family dynamic was not very good. It was quite ugly, actually, which kind of led to our purchase in 2017.” (Edward)“When we became profitable, that's when life got slower. We could make better decisions, make better products.” (Edward)“Culture is the way people act when I'm not here, and I think people are very responsible and when we're not here, they get it done.” (Edward)“Mexican food is very exciting, and it's almost American food now.” (Edward)

In this episode of Titans of Foodservice, host Nick Portillo explores the remarkable journey of Brian Hofmeier, Vice President of J.T.M Food Group, whose leadership has transformed the company's food service division from just 10% to an impressive 95% of total sales. Hoffmeier shares key milestones from his 30-year career, including his instrumental role in launching the groundbreaking commodity processing program for the K12 sector, now a national standard in school food service. Listen as Nick and Brian take a deep dive into the strategies, innovations, and insights that have shaped both Hoffmeier's legacy and the broader food service industry.TIMESTAMPS00:00 - Intro04:12 - Brian Hoffmeier's Journey into Food Service10:56 - The Evolution of JTM's Food Service Business27:29 - Navigating Change in the Food Industry36:22 - The Cost of Innovation37:42 - The Cost of Ingredients in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Show Features: Tipsy Or Toddler, The Redneck Report and Pop TrashSocials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New Zealand food producers are heralding a study showing the country succeeding where many others aren't. United Fresh Technical Advisory Group Chair Dr Hans Maurer spoke to Melissa Chan-Green.

In today's episode, Gastor and Shalewa talk about Diddy getting away with it, dogs are now legally members of the family, and how many kids think chicken nuggets are vegatables. PATREON LAUNCH!For all those that have asked how they can help support the pod - it's finally here! Thanks again to all the Troops and Correspondents who rock with us. Check it out - we'll have some exclusive content and fun perks, plus it really does help!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/WarReportPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Many Thanks to our Patreon Troops & Correspondents for helping us bring this show to life. Shouts to the Correspondents!Tanya WeimanFontayne WoodsMark OrellanaCrystall SchmidtB. EmmerichCharlene BankAskewCharlatan the FraudCynthia PongKen MogulSayDatAgain SayDatAgainLaKai DillStephanie GayleUncleJoe HoneybeeInstagram:@WarReportPod@SilkyJumbo@GastorAlmonteTwitter:@SilkyJumbo@GastorAlmonteTheme music "Guns Go Cold" provided by Kno of Knomercyproductions Twitter: @Kno Instagram: @KnoMercyProductions

Intermediate Nutrition for ages 8 and up; teenagers; adults seeking to expand knowledge. Tandem Mobi ** twiist AID System Free Juicebox Community (non Facebook) Eversense CGM Medtronic Diabetes Drink AG1.com/Juicebox Use code JUICEBOX to save 40% at Cozy Earth  CONTOUR NextGen smart meter and CONTOUR DIABETES app Dexcom G7 Go tubeless with Omnipod 5 or Omnipod DASH * Get your supplies from US MED  or call 888-721-1514 Touched By Type 1 Take the T1DExchange survey Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! *The Pod has an IP28 rating for up to 25 feet for 60 minutes. The Omnipod 5 Controller is not waterproof.  ** t:slim X2 or Tandem Mobi w/ Control-IQ+ technology (7.9 or newer). RX ONLY. Indicated for patients with type 1 diabetes, 2 years and older. BOXED WARNING:Control-IQ+ technology should not be used by people under age 2, or who use less than 5 units of insulin/day, or who weigh less than 20 lbs. Safety info: tandemdiabetes.com/safetyinfo Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find it!  

A newly formed, private foundation took charge of aid distribution in the territory; a melee ensued. What is the group's origin, and what is its plan? A pandemic treaty at last agreed by the UN is an important step—even if the most desired signatory was absent (10:54). And a novel exhibition in London shows how to make the most of a museum's collection (18:22).Get a world of insights by subscribing to Economist Podcasts+. For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account. Hosted on Acast. See acast.com/privacy for more information.

A newly formed, private foundation took charge of aid distribution in the territory; a melee ensued. What is the group's origin, and what is its plan? A pandemic treaty at last agreed by the UN is an important step—even if the most desired signatory was absent (10:54). And a novel exhibition in London shows how to make the most of a museum's collection (18:22).Get a world of insights by subscribing to Economist Podcasts+. For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account.

In this episode of Iron Radio, Coach Phil Stevens, Dr. Mike Nelson, and Dr. Lonnie Lowery discuss the latest research on dietary inflammation, highlighting food groups like fruits, vegetables, whole grains, and legumes that reduce inflammation. They contemplate the nuances of omega-6 and omega-3 fatty acids and their impacts on the body. The episode also transitions into a discussion on the lasting impact of passing on knowledge. Phil and Mike share personal experiences and effective strategies for coaching and influencing the next generation, whether in nutrition, fitness, or personal development. This episode is packed with insights on how to make a meaningful difference through mentorship and example.01:27 Research Paper Discussion: Dietary Inflammation03:12 Food Groups and Inflammation05:58 Debate on Red Meat and Dairy12:18 Starches and Alcohol16:26 Omega-6 vs. Omega-3 Debate21:57 Olive Oil and Mediterranean Diet23:44 Introduction and Break24:00 Iron Radio Updates25:10 Dr. Mike's Free Newsletter26:24 Passing on Knowledge: The Importance of Enjoyment28:18 Positive Reinforcement in Fitness and Nutrition31:09 Leading by Example32:43 The Role of Social Media in Knowledge Sharing37:25 The Importance of Commitment and Skin in the Game41:23 Legacy and Impact on Future Generations Donate to the show via PayPal HERE.You can also join Dr Mike's Insider Newsletter for more info on how to add muscle, improve your performance and body comp - all without destroying your health, go to www.ironradiodrmike.com Thank you!Phil, Jerrell, Mike T, and Lonnie

In this episode I chat with Caroline O'Connor. Caroline is a paediatric dietitian and mum, passionate about helping parents confidently navigate mealtimes, making them enjoyable and stress-free—no superhuman effort required! www.solidstart.ie @solidstart.ie We chat about: Spotting Red Flags in Online Nutrition Advice How to Avoid Passing Food Issues to Your Kids Why You Should Stop Categorizing Foods Top Books for Parents on Nutrition and Body Image Navigating Body Image in a Diet Culture World Why 'Treats' Aren't a Food Group! How to Address Unhealthy Body Talk with Caregivers Online coaching - www.shanewalshfitness.com 

Todd Loiselle, CIO of National Food Group joins Bob and Randy to talk about how he became a CIO. Todd got off to a rocky start—he had problems in school and then he had a rough first job. But then he found success and was approached to be a CIO. Todd tells us his approach to the job and the digital transformation he implemented. Then, he gives advice for newbies just getting started. Stay tuned until the very end for a fun surprise!

Today, Clancy speaks with Sophia Lenarz-Coy, the Executive Director of The Food Group. She spent 15 years in Minnesota working on food access and equity. You won't want to miss their discussion about the role of farmers in fighting for food dignity, the misconceptions of people about the metrics of success for food banking, and how community partnerships can help break the barriers to food. Listen and enjoy the show!

Steven De Falco shares how he built a thriving restaurant business, the lessons learned from generations of entrepreneurship, and how he turned a passion for food into a strategic business move. Learn more about Steven DeFalco at www.acfoodgroup.com Like this video? Subscribe Now to Influencing Entrepreneurs: @nexagyeducation Watch this interview at: https://youtu.be/SJJu_SQa3GM Interested in learning about Cassmer Ward? Visit: www.nexagy.com

In this insightful episode of The Restaurant Report, host Paul Barron and Sam Oches from Informa's Restaurant & Food Group analyze the critical challenges and opportunities facing the restaurant industry in 2025. They dive into corporate layoffs affecting major brands, the impact of Trump's tariffs on supply chains, tech integration challenges, and the evolving role of third-party delivery. The conversation balances concerns about declining margins and consumer price sensitivity with optimism about hospitality's importance and potential growth opportunities later in the year, providing restaurant professionals with valuable perspective on navigating the current market landscape.RestaurantIndustry #FoodServiceTrends #RestaurantTechnologyGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

On today's episode presented by Busey Bank, I welcome back Chef Gerard Craft who joined me originally all the back on episode #3. Gerard is a culinary powerhouse and the driving force behind Niche Food Group, which includes some of the most beloved dining concepts in the St. Louis region, like Pastaria, Brasserie, and the newly launched Expat BBQ. As a James Beard Award-winning chef, Gerard's name is synonymous with innovation and excellence in the food world, but his impact goes far beyond what's on the plate. In this episode, we'll dive into the leadership lessons Gerard has learned while scaling a business known for both creativity and consistency. We'll explore how he's fostered growth—not just in terms of restaurants, but in cultivating a team culture rooted in values like honesty, innovation, and resilience. And we'll hear how Gerard approaches challenges, like opening new concepts and leading the charge for a thriving St. Louis dining scene. Whether you're a foodie, an entrepreneur, or someone passionate about leadership and culture, this is a conversation you don't want to miss. So grab a seat at the table, and let's roll…

Learn how to handle boredom without turning to food in this episode! Get the full show notes and information here: https://drdebbutler.com/458

Elizabeth welcomes Tom Spier, founder and managing partner of Boulder Food Group, a VC firm focused on consumer packaged goods. Tom shares his journey from an early employee at BareNaked to selling the company to Kellogg's, and then co-founding Evolved Foods before transitioning to investing. Tom provides some great insights on building successful CPG brands, the importance of innovation, strong supply chains, and surrounding yourself with the right people. He also shares advice for navigating the ups and downs of entrepreneurship, tips for making a great first impression, and going for your idea with gusto. Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramTom: Boulder Food Group Mentioned:OlipopBobo's  Vacation Mineral Sunscreen

Are you always looking for ways to lose the weight?  Always trying different diets because you can't seem to find one that works for you? Are you constantly searching for ways to shed weight? Always experimenting with different diets because none seem to work for you? Have you considered or attempted diets that completely cut out certain food groups? In today's episode, I share three insights that I challenge you to consider before embarking on another diet, only to discover that you're unable to maintain it. If you have a history of chronic dieting and an obsession with food and weight, it's important to proceed with caution! For personalized coaching, contact me at taraj@dietditching.com. Interested in the next 30-day healthy living challenge? Email me, and let's start your journey correctly! You can also find out more about the 30 day challenge here:30 Days to Healthy Living | Arbonne  

In today's episode we go deep on being more "selfish" and what that means, building bigger biceps, what protein is best for women, and breaking down the absolute hypocrisy of fat activists. Click here to ⁠⁠Join The SwoleFam 20% OFF SITEWIDE! PapaSwolio.com Watch the full episodes here: Subscribe on Rumble Submit A Question⁠ For The Show  Use Code "GTTFG" to get 10% OFF ALL MERCH! Get On Papa Swolio's Email List Download The 7 Pillars Ebook  Try A Swolega Class From Inside Swolenormous X  Get Your Free $10 In Bitcoin    Questions? Email Us: Support@Swolenormous.com

For $6 a month, become a Useful Idiot! Get extended interviews, Thursday Throwdowns, and bonus content at www.usefulidiotspodcast.com Watch this week's Thursday Throwdown: Sam Harris thinks Nazis are better than Hamas https://www.usefulidiotspodcast.com/p/sam-harris-thinks-nazis-are-better?r=je5va&utm_campaign=post&utm_medium=web After several connection issues, we were unfortunately unable to record our interview this week. Here is our brand new Food Groups plus the previously-paywalled section of our Jeffrey Sachs interview: “Biden's frustrated, because someone told him he was president, and then he found out that it's actually President Netanyahu who determines US policy.” This is how Jeffrey Sachs, University Professor of economics at Columbia University, sees the “pathetic” administration. “The truth is the Israel lobby is very powerful. Netanyahu has gotten his way on every single thing. If the US is actually going to try to have a US foreign policy, that would be something new.” But what about The Call, which the White House rushed to leak, where Biden supposedly urged Netanyahu to reach an immediate ceasefire? Well, once Netanyahu finishes “laughing off” anything said on this call, there's not likely to be any change. Because the United States doesn't have to convince Israel of anything. “All it has to do is stop providing munitions. Biden can say ‘the munitions stop, period.' That's what an immediate ceasefire is. We don't have to convince the Israeli government, we have to stop arming the war. That's all.” Biden is still pushing votes in Congress to arm Israel with fighter jets, weapons, and money. But while we at Useful Idiots have focused on Biden's storied career of obsession with Israel, Sachs disagrees on what Biden's true motive is. He says it's not a deep, emotional attachment to Israel. “I think he's got a deep, emotional attachment to becoming president. And he determined early on that never show light with the Israel lobby and someday you might grow up to be president. I don't think Biden has too many deep attachments to public policy. This was the politics necessary to get him to the presidency.” But then he found out “being president isn't as good as being prime minister of Israel. That's the part that frustrates him. He found out it doesn't have that much power for the same reason he towed the line for forty years.” Subscribe to hear the full interview with Jeffrey Sachs on the US's disastrous wars in Gaza and Ukraine, the upcoming wars with Iran and China, and the recent mania around TikTok. Learn more about your ad choices. Visit podcastchoices.com/adchoices