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Food flies at the Hotel Cosmopolis! Archie skillfully exploits the vagaries of dietary warfare. P.G. Wodehouse, today on The Classic Tales Podcast. Welcome to The Classic Tales Podcast. Thank you for listening. We are in the final stages of developing the Audiobook Library Card. The database is now complete, and we are working out the final kinks of the product now. Go to audiobooklibrarycard.com for the latest updates. It will be an all-you-can-hear, streamable plan for the entire The Classic Tales library. That's right - you'll be able to stream or download all you want. We are also developing a Perks Program, where businesses can offer the Audiobook Library Card as a perk or benefit to their clients, employees, students, et cetera. One monthly subscription will give complete download and streaming access to all their people. No limits. The Perks Program will start at an introductory price of $45.99/month. Think of the things you could do! For those who already support us at the $10/month rate or more, your subscription will be automatically upgraded to the Audiobook Library Card. If you want instant access when we launch, upgrade your subscription to the $10 a month mark today! And now, Indiscretions of Archie, Part 7 of 8, by P.G. Wodehouse Follow this link to become a monthly supporter: Follow this link to subscribe to our YouTube Channel: Follow this link to subscribe to the Arsène Lupin Podcast: Follow this link to follow us on Instagram: Follow this link to follow us on Facebook:
There are more toxic byproducts in food dyes than in many drugs. These synthetic food colorants have never been tested long-term for biological effects in humans! Many food dyes have been banned in Europe, but are still used in the U.S. Junk food industries that sell products with food dyes are heavily self-regulated, so the FDA allows them to perform their own studies. In 2021, there was a petition to ban red dye number 3 in cosmetics because it's a carcinogen even in small amounts, but it can still be found in your child's cereal. Artificial food coloring has been shown to cause hyperactivity in children and other neurological issues. Food dyes are often used for their psychological effects. Studies have shown that people will choose to eat more of a food because of its color.Natural pigments in our food have antioxidant properties, anti-inflammatory effects, help protect your cells, and protect the mitochondria. You can also get these phytonutrients when you consume grass-fed beef or lamb. Methylene blue is a synthetic, petroleum-based food dye that benefits your health. It was one of the first drugs ever developed, and unlike other artificial food dyes, methylene blue is pharmaceutical grade. It's been used for Alzheimer's, Parkinson's, bladder infections, cancer, and more.Methylene blue is chemically different from other artificial food dyes. It helps give the body energy, even when there's damage to the mitochondria. It's beneficial for degenerative neurological disorders and reduces oxidative stress associated with cancer and mitochondrial damage. Artificial food coloring does not have the benefits of the pigments found naturally in food. They don't act as antioxidants or reduce inflammation in the body. They damage the mitochondria, and they don't have nutritional cofactors.Artificial food dyes have been linked to ADD and tumors in rats. They can cause leaky gut, and their effects are worsened when combined with preservatives and other food chemicals. Some food dyes are bioaccumulative, which means they build up in the body. The kidneys effectively eliminate methylene blue, so it doesn't accumulate.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Ted's Meat & Potatoes
FREE FAT LOSS GUIDE-Summary of episode:Listed points:(01:33) Pre-logging(03:58) Hydration - salt, electrolyte drinks, BCAA's(06:41) Increasing volume - going from 80/20 to 90/10(08:30) Removing your cheat day(10:20) Afternoon protein snack(11;43) Food cut off time(13:10) Walking - walking can act as a mild, natural appetite suppressant. Reduces gherlin "the hunger hormone”. Lowers cortisol to improve your mood especially if you struggle with emotional eating(14:11) Stack good days and keep stacking them (Don't break for small pleasures!)Thanks for listening! We genuinely appreciate every single one of you listening.➢Follow us on instagram @colossusfit➢Apply to get your Polished Physique: https://colossusfitness.com/
Food helps us tolerate the intolerable. Processed foods can provoke a state change within us (such as joy, comfort, energized, numbed out), which produces an adrenaline response. If we eliminate processed foods, and experience food sobriety, we no longer have food manipulating our body chemistry. We become more awake to life. In our 6 month nutrition group we teach you how to titrate food changes, and we provide somatic practices to help hold the resulting sensations. We teach you not be perfect with food, because food metabolizes quicker than shame. Instead we learn how to relate to food. [Ep. 236] Understanding How Your Diet Is Triggering Your Stress ResponseYou can read more about, and register for, the 6-month Embodied Nutrition group here: https://www.holisticlifenavigation.com/slow-practice-nutrition-group----You can learn more on the website: https://www.holisticlifenavigation.com/ Learn more about the self-led course here: https://www.holisticlifenavigation.com/self-led-new Join the waitlist to pre-order Luis' book here: https://www.holisticlifenavigation.com/the-book You can follow Luis on Instagram @holistic.life.navigationQuestions? You can email us at info@holisticlifenavigation.com
On this fourth episode of the MSA in 5 from Man Seeks Adventure Brad Fanshaw and Abby Iverson have some great tips. EPISODE 106 Hear About: • Best Places In Yellowstone • Make a Mexican Martini • Denim Comes of Age VISIT US: www.ManSeeksAdventure.com FOLLOW US ON INSTAGRAM @manseeksadventure @Bradley_Fanshaw @davidwmarek
Support the pod and get so much extra content for $5/month at https://www.patreon.com/stiffsockspod Bonus eps also available on Apple Podcasts! https://www.apple.co/socks
Narrator: Jessika Downes-Gössl
What happens when you discover your identity in God? When you allow Him to define who you are, don't be surprised when you become completely unrecognizable, even to yourself. And it's worth it. God's plan for your life is far better than anything you could ever dream for yourself. There's so much power [...]
As Pride month is now in full swing, Erik Piepenburg, journalist and contributor to The New York Times, and author of the new book Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants (Grand Central Publishing, 2025), talks about how LGBTQ-friendly restaurants have nurtured queer Americans and their fight for civil rights.
The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.
In this conversation, Dan and Jason discuss various aspects of hunting, including weather patterns, antler growth, trail camera setups, food plot strategies, and the balance between family life and hunting. They explore the challenges of managing scent while hunting and the evolution of their priorities over the years. The conversation also delves into specific hunting scenarios and strategies for success, emphasizing the importance of preparation and adaptability in the field. Takeaways Weather patterns can significantly affect deer behavior and hunting strategies. Setting up trail cameras is crucial for monitoring deer activity. Food plots require careful planning and consideration of landowner relationships. Scent management is essential for successful hunting. Family commitments can shift priorities away from hunting. Antler growth is an important factor to monitor during the summer months. Effective hunting often involves intercepting deer rather than calling them in. Understanding deer movement patterns is key to successful hunting. Preparation and equipment maintenance are vital for hunting success. The experience of hunting is often more valuable than the score of the deer. Learn more about your ad choices. Visit megaphone.fm/adchoices
Send us a textWe're flying solo these days, folks, and I...dunno what I'm doing. So, instead of trying to reinvent the wheel, we're sticking to what really works in TIMBP world and we're doing another installment of one of my favorite series here on the podcast, "The Best Way to Drink"! This time around, I'll be seeing how to best drink Benchmark Full Proof, one of the most affordable high proof bourbons on the market, perfect for when your wallet is a little tight and you need something to get you where you're going! There's that and so much more on this week's episode of This is my Bourbon Podcast. Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show
Are you a serial snacker? Is there ALWAYS room for dessert? Do you find yourself feeling hungry throughout the day, despite just eating? Or maybe you notice reaching for a bag of chips whenever you're feeling stressed? Did you know that there are actually different types of hunger that can shape our eating habits? Spoiler: You're NOT broken!Welcome to Salad with a Side of Fries, the podcast where we dig into the surprising truths about how we eat and why. Today, host and health coach Jenn Trepeck is tackling a topic that's far more complex than it seems: hunger. We're going to explore the fascinating world of hedonic hunger, the kind driven by pure pleasure, and how it can often override our natural homeostatic hunger, that biological signal that tells us we actually need fuel. We'll also explore how processed foods significantly impact our hunger signals and strategies for managing each type. Get ready to rethink everything you thought you knew about your cravings and your plate, because by the end of this episode, you'll have a whole new understanding of what it means to truly be hungry. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, who discusses wellness and weight loss in real life, clearing up myths, misinformation, and bad science surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: (00:00) Hedonic hunger, driven by dopamine, can override the biological drive of homeostatic hunger(06:48) Hunger is not a moral failing, and how to identify homeostatic hunger(12:01) Cravings versus hunger, and studies show high nutrient density diets reduce hunger pains and cravings(16:58) Is it hunger, or is it restriction, and hedonic hunger involves eating for pleasure, triggered by ultra-processed foods or stress(22:47) Controlling hedonic hunger(27:35) Emotional hunger is eating to cope with emotions, and recognizing emotional eating is key to managing it(33:50) Conditioned hunger is defined as a learned response to stimuli or situations(37:55) Hidden hunger is defined as cellular micronutrient deficiency, often from processed foods(43:00) Toxic hunger is defined as discomfort from processed food toxins(47:34) Nutrient-dense, whole foods emphasized as key to balancing all hunger typesKEY TAKEAWAYS:Hunger is multifaceted and often extends beyond the need for energy. There are several types of hunger—hedonic, emotional, conditioned, hidden, and toxic—that are distinct from basic physiological (homeostatic) hunger. This indicates that a complex interplay of pleasure can drive eating, emotions, learned responses, and even cellular deficiencies or toxic exposures, rather than just an empty stomach.Understanding the various drivers of hunger is crucial for managing eating behaviors effectively. Recognizing whether hunger is due to a biological need, an emotional state, a learned trigger, or even a cellular deficiency allows individuals to address the root cause more effectively. For example, emotional eating requires different strategies than homeostatic hunger.Food quality has a significant impact on hunger and overall well-being. Eating Nutrient-dense foods can reduce true hunger pains and cravings, while processed foods contribute to "hidden" and "toxic" hunger due to nutrient deficiencies and the presence of toxins. This underscores the importance of whole, unprocessed foods not just for satiety, but also for preventing various forms of discomfort and health issues often mistaken for hunger.QUOTES: (07:13) "The body only has so many ways to communicate with us." - Jenn Trepeck(14:21) “Eating nutrient-dense foods minimizes hunger pains." - Jenn Trepeck(21:06) “Hedonic hunger is when people get into that shame and blame and beat themselves up.” - Jenn Trepeck(31:12) “One of the best questions my therapist ever asked me was, where am I not being fed?" - Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: HungerThe Bulls-Eye of Change
India's children are hungry. Gauri Devidayal, Co-Founder and Director of The Food Matters Group, and Pankaj Jethwani, physician and Executive VP at W Health Ventures, are working to solve that problem. Devidayal is using her platform to draw attention and funding to the cause while Jethwani is helps run holistic nutrition programs.“I think India's one of the greatest nations when it comes to hospitality. It's just something that comes innately to people,” says Devidayal. “That's ridiculous, as a child, to go through eight hours in the morning before a first meal and still expect to learn, still expect to thrive,” Jethwani believes. “We've served 400,000 children. It's a drop in the ocean. It's not even a drop in the ocean - it's a micro-drop in the ocean.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This week Zorba and Karl discuss how kids' breakfast cereals are getting less healthy, and they talk about the new blood test that reportedly checks for Alzheimer's risk. Plus, they share a delicious recipe for Pan-seared steak with garlic butter.
Julian Adams tried but didn't succeed at retirement after a productive career as a medical chemist with several U.S. Food and Drug Association approvals of cancer-related treatments, including cell therapy for bone marrow transplantation. Soon after, his participation in a Stand Up To Cancer advisory group led to his appointment as the nonprofit's president and CEO. The research organization raises money to advance the diagnosis of numerous cancers. Given rapid technological advancements, our podcast hosts were eager to invite Julian on the show to share how Stand Up To Cancer uses artificial intelligence to aid in this pursuit. Read the episode transcript here. For more information on Stand Up To Cancer and how to donate to the organization, please visit this website. Guest bio Julian Adams, president and CEO of Stand Up To Cancer, is among the world's foremost oncology researchers. He was previously CEO of biopharmaceutical company Gamida Cell and president of R&D at Infinity Pharmaceuticals, where he oversaw development of small molecule drugs to treat cancer. He has also held roles at Millennium Pharmaceuticals, Boehringer Ingelheim, LeukoSite, and ProScript. Adams's recognitions include the 2012 Warren Alpert Foundation Prize for his role in the discovery and development of bortezomib, an anti-cancer drug; the 2012 C. Chester Stock Award Lectureship from Memorial Sloan Kettering Cancer Center; and the 2001 Ribbon of Hope Award for Velcade from the International Myeloma Foundation. He holds more than 40 patents and has authored more than 130 papers and book chapters. He received his bachelor's degree and an honorary doctor of science degree from McGill University and his Ph.D. from MIT in synthetic organic chemistry. Me, Myself, and AI is a collaborative podcast from MIT Sloan Management Review and Boston Consulting Group and is hosted by Sam Ransbotham and Shervin Khodabandeh. Our engineer is David Lishansky, and the executive producer is Allison Ryder. Stay in touch with us by joining our LinkedIn group, AI for Leaders at mitsmr.com/AIforLeaders or by following Me, Myself, and AI on LinkedIn. We encourage you to rate and review our show. Your comments may be used in Me, Myself, and AI materials.
We’re fresh out of toasts but not out of takes as Cal Raleigh continues raking and the Mariners continue losing. Before that, an encouraging update from Adam Silver as the NBA continues to move tentatively toward expansion, and we also … Continue reading →
In this episode of the Helping Families Be Happy podcast, the host, Adina Oberman, is joined by Ally Romero, a private chef and cookbook author. Ally shares insights into her culinary journey and the inspiration behind her cookbook, "Gas Fire Heat," particularly her passion for outdoor cooking. The conversation highlights her experiences and techniques with grilling, smoking, and griddling, encouraging listeners to explore these as enjoyable family and social activities. Additionally, Ally discusses her collaboration with Traeger and provides a glimpse into her upcoming book, set for release in 2026. Episode Highlights 00:00:09: Introduction to the podcast and today's guest, Ally Romero, a chef and cookbook author, focusing on her culinary background and experience. 00:01:11: Discussion about outdoor cooking with a focus on grilling and smoking, and an introduction to Ally's first book, "Gas Fire Heat." 00:02:04: Insight into the philosophy of taking traditional barbecue to a new level with cultural and flavor enhancements. 00:02:43: Ally's inspiration for outdoor cooking, emphasizing family engagement and lifestyle experience. 00:04:16: Tips for newcomers to grilling, leveraging familiarity with indoor cooking techniques outside. 00:05:41: Introduction to Ally's upcoming projects and her unique approach, including influences from diverse cuisines due to extensive travel and personal cultural connections. 00:07:31: Explanation of griddling techniques and how they can expand outdoor cooking potential beyond traditional methods. 00:09:19: Sneak peek into Ally's new cookbook, highlighting creative uses and practical cooking tips. 00:11:08: Ally's work with Traeger and the enriching experience at the Traeger Summit, showcasing communal passion for food. 00:14:07: Reflection on the versatility and practicality of her cookbook as a gift for occasions like Mother's and Father's Day. 00:15:08: Information on how listeners can follow Ally Romero online and access further cooking resources. 00:16:12: Conclusion of the podcast episode, mentioning the publishing timeline of Ally's upcoming book. Key Takeaways Outdoor cooking can seamlessly integrate into family life, creating enjoyable and interactive meal preparations. Grilling doesn't have to be complex and can draw from familiar indoor cooking skills to provide a new dimension to culinary experiences. Embracing a wide variety of cultural influences can revitalize traditional barbecue dishes, adding unique flavors and techniques. Community and common love for food foster exceptional learning and sharing experiences, as exemplified by Ally's experience with Traeger. Tweetable Quotes “Anything you can cook inside, you can cook outside.” “Take the cooking out of being a chore and make it more of a lifestyle experience.” “Grilling is not rocket science; it opens a whole new world of being together outdoors.” “There's always something new to learn when it comes to authentic ways of cooking.” “Food brings everybody together from all walks of life.” Show Notes by Barevalue.
On Episode 309 of the Tailgate Guys BBQ Podcast, we talk tailgating with one of the best in college sports. Josh Schluterman and Ben Crozier are Baum BQ Squad out of Fayetteville, Ark. The duo are top-notch Steak Cookoff Association and Rib Cookout Association contestants, but the avid, long-time Arkansas Razorbacks fans throw some of the best tailgates around. Josh joins us to talk about their two favorite passions and the upcoming trip to the College World Series in Omaha where the Razorbacks will be the team to beat. The “Under the Radar” segment returns where an up-and-coming team shares its story. This week it's Lawson Parker of SouthInUrMouth, who jumped right into the deep waters of the American Royal World Series of BBQ for his first competition in 2019. Since that time Lawson, an oral surgeon by day and open-fire cooking enthusiast by nights and weekends, has worked on his BBQ game to the point of now getting calls on a regular basis as a one-man team. Charlie Wallace from The Grill Guys of Missouri has the latest from the BBQ store in Republic, Mo., including details of a class with Josh DeWitt and Jeremy Williams this weekend. Co-hosts Lyndal and Steve also review their cooking weeks and preview the upcoming weekend. Also, Happy Father's Day to all the dads out there! A big thanks to our show sponsors and marketing partners. Please support them: Blues Hog #blueshognation Royal Oak Charcoal #charcoalofchampions The Butcher Shoppe #alwayshandpicked The Grill Guys of Missouri #grillguys417 Marty "Sign Man" Prather Domino's #pizza Clark Crew BBQ #clarkcrewbbq Mister Brisket #thighlife Have a great week! #SmokeEmIfYouGotEm
Bonchon CEO Suzie Tsai reveals how Korean fried chicken is taking over Middle America, with explosive growth from 150 to 500 planned U.S. locations. Discover the tech stack secrets driving higher sales through kiosks, why Gen Z customers are obsessed with authentic Korean flavors, and how this female CEO is revolutionizing the fast-casual space with bold expansion into unexpected markets like Arkansas and Utah. Plus, get insider insights on catering growth strategies, ghost kitchen operations, and why authentic spicy flavors are winning over traditional American palates.FastCasual #KoreanFriedChicken #RestaurantGrowthGet 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
Amber calls us about Craig. She says they had a lovely meal together and now he's ghosting. Did she do something to his food?
Newscast from Capital Public Radio
Australia wins prestigious international food award
Send us a text This week on Whipped Cream Salmon, co-hosts Brian and Ronnie dive headfirst into life's delicious, and sometimes chaotic, adventures. Ronnie kicks things off with the relatable tale of a new job gone wrong, prompting a hunt for greener pastures and a deep dive into high-ABV beers. He dreams of a future at "The Stanbury," a chef-owned gem with a gritty vibe, where a 40oz Miller High Life comes with champagne flutes and the possibility of a better work-life balance (and more "bro stuff" time with Brian!).Meanwhile, Brian's been a culinary commando, meticulously prepping vacuum-sealed, frozen meals for an upcoming festival. From wok-fired veggies and chicken to homemade "kimchi," his camp menu is dialed in, especially now that a friend's food truck at the festival promises access to burners and a dish pit! The conversation veers into the surprising difficulty of finding 35mm film in an age of cell phone cameras, and Ronnie shares a chuckle-worthy anecdote about being "trained" by a 19-year-old culinary student.Join Brian and Ronnie as they navigate the highs and lows of job searching, culinary triumphs, and the ever-elusive quest for the perfect photo development, all while dreaming of baseball, burritos, and more good times ahead!What we drankRonnie - Victory Brewing Co. - Berry Monkey Fruited Sour TripelBrian - SinghaSTAY CREAMY
Is there a connection between your God-given identity and your health? What scripture references are given for us to consider how we manage our health?Four pillars of health are given in this podcast as well as myths that should be dispelled.This is not an all-inclusive podcast, nor is it medical advice. Always seek a medical professional for your personal health needs.IDENTITY. BACKSTORY. CHANGE THE STORY. FOR HIS GLORY.
We kicked off our epic journey from Boulder, WY to Island Park, ID — complete with canals, cozy RV vibes, and yes, a thunderstorm with a mountain view. But the real magic started when we finally entered Yellowstone National Park — a dream I've had since I was a kid!From geysers that shoot sky-high and rainbow-colored springs, to surprise wildlife sightings like bison traffic jams, mama grizzlies, and even a mountain goat grazing high on the cliffs — it was one jaw-dropping moment after another. We chased waterfalls, dodged snowstorms in May (seriously!), made new friends over bingo and tacos, and marveled at the Grand Canyon of Yellowstone.Top it off with huckleberry chocolates, and crystal-clear lakes — we had a once-in-a-lifetime adventure.
News from the rural farming sector.
Sam Parrish shares her midweek recipe for egg noodles.
Coach Andy Morgan helped Jordan achieve his best shape at 45. Here, he reveals why the fitness industry profits from keeping people confused and fat.Full show notes and resources can be found here: jordanharbinger.com/1166What We Discuss with Andy Morgan:Believing he was taking in "only vegetables," Jordan discovered he was eating 3000+ calories daily. Food tracking revealed hidden calories in sauces, snacks, and forgotten foods that sabotaged his weight loss efforts.Exercise burns only five to ten percent of daily calories — diet control is far more efficient for weight loss. You can undo an hour of cardio with one small coffeehouse snack because you can't, as they say, "outrun your mouth."Most fitness advice is profitable nonsense designed to grab attention. Fad diets like keto, intermittent fasting, and carnivore all work by disguising simple calorie restriction with complex rules.Scale weight fluctuates three to four pounds from water, salt, and gut content — not fat gain. Understanding this prevents people from quitting after one "bad" meal appears to undo weeks of progress.To begin a sustainable fitness regimen, weigh food for just two or three days using a kitchen scale and tracking app like Macro Factor. You'll learn more about nutrition in one week than years of guessing — and it becomes automatic.And much more...And if you're still game to support us, please leave a review here — even one sentence helps! Sign up for Six-Minute Networking — our free networking and relationship development mini course — at jordanharbinger.com/course!Subscribe to our once-a-week Wee Bit Wiser newsletter today and start filling your Wednesdays with wisdom!Do you even Reddit, bro? Join us at r/JordanHarbinger!This Episode Is Brought To You By Our Fine Sponsors:Oura Ring: 10% off: ouraring.com/jordanSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, meet Brigid Titgemeier—a Functional Medicine Registered Dietitian who's on a mission to help you use food as medicine. The founder of BeingBrigid + The Being Collective, Brigid has guided thousands in transforming their labs, symptoms, and relationship with food. Ahead, Brigid reveals jaw-dropping truths about the inner workings of the U.S. food industry, the (shady) creation of dietary guidelines, and what's actually in our food. This is your chance to finally understand the subtle ties between Big Food, Big Pharma, and our healthcare system. Plus, Brigid helps us navigate conflicting health advice, discern nutrition truths versus popular myths, and find grounded confidence in the wellness choices we make for ourselves—and our families. It's all about reclaiming your power, tuning in spiritually, and embracing your intuition. We also talk about: -Functional medicine and integrative nutrition—what they actually mean -Food dyes, childhood health issues, and what's hiding in your pantry -Women, intuition, and why millennials are questioning the “experts” -The emotional side of processed food + changing family habits -Easy ways to eat more phytonutrients + boost your energy -The real story behind “following the science” in nutrition -How to advocate for healthier food at schools + in your community -Practical food swaps + Brigid's 28-day anti-inflammatory challenge Resources -Instagram: @beingbrigid -Website: beingbrigid.com -Website: thebeingcollective.co -Get our book, Almost 30: A Definitive Guide To A Life You Love For The Next Decade and Beyond, here: http://bit.ly/Almost30Book. Sponsors: Pendulum | Go to amazon.com/pendulum and use code ALMOST30 at checkout under the payment section for 20% off Pendulum subscription first orders. LMNT | Receive a free LMNT Sample Pack with any order when you go to DrinkLMNT.com/Almost30. To advertise on this podcast please email: ad-sales@libsyn.com or go to https://advertising.libsyn.com/almost30. Learn More: -almost30.com/learn -almost30.com/morningmicrodose -almost30.com/courses Join our community: -facebook.com/Almost30podcast/groups Podcast disclaimer can be found by visiting: almost30.com/disclaimer. Find more to love at almost30.com! Almost 30 is edited by Garett Symes and Isabella Vaccaro. Learn more about your ad choices. Visit podcastchoices.com/adchoices
How are your nutrition habits? (Day in, day out.) Are you specifically working towards fueling up to boost your energy and reduce your brain fog? Food is powerful. If you've been part of my TW community, you've heard me say that food can be medicine or poison. It's THAT powerful. I didn't say that but Hippocrates, the father of nutrition, did. But I can assure you it is 1000% TRUE. I saw it with my daughter's illness that conventional medicine flat out denied.... (then proceeded for 3 long years to medicate her, test her and then ultimately, with NO answers, tell me it was in her head.) BUT FOOD HAD EVERYTHING TO DO WITH WHY SHE WAS SO SICK. Food can either be medicine and bring health to the body OR it can be poison and bring sickness to the body. I'm happy to share six sustainable lifestyle shifts that start in your kitchen. These are practical, doable changes designed to fight fatigue and brain fog, so you can shine (and heal) from the inside out…. Your nutritional habits really make a difference in how your body feels and responds. Summer is here… with that comes indulgences. And many times that leads to not so happy side effects. More brain fog. More tiredness. More bloating. More headaches. More... Don't worry, we're not gonna talk about eating less but eating right to nourish your body and soul. So grab a glass of lemon water, cozy up, and let's dive into these nutrition & lifestyle habits that you can begin to implement right now. These nutrition and lifestyle habits are doable and sustainable to help you boost your energy and beat that annoying brain fog. I pray this blesses you and moves you to action today! XO, Michelle Book your Fatigue Freedom Call today, where together we will uncover what's really keeping you exhausted AND show you how you can start feeling BETTER in your whole health, within DAYS. Online Supplement Dispensary Info: https://us.fullscript.com/welcome/michelle-mccoywellness ***Join our community, Fight FATIGUE over 40 with FAITH & Holistic Health, to be supported, encouraged and educated as you take back your health WITH God at the center. **Catch the Treasured Wellness Podcast on https://christianmix106.com/ AND YouTube ***DISCLAIMER: By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or others. Contact your own physician for any medical concerns you have. This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall Treasured Wellness, LLC, guests or contributors be responsible for damages arising from the use of this podcast.
In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Erik Muller and Daria Jackson of The FruitGuys, a purpose-driven company providing fresh fruit and clean-label snacks to offices, schools, and organizations across the country.Erik shares insights from FruitGuys' 27-year journey, highlighting its mission to nourish communities, support sustainable agriculture, and create meaningful workplace experiences. Daria, the Snack Category Manager, discusses how she curates their growing CPG assortment, current trends shaping workplace snacking, and what she looks for when partnering with emerging brands.This conversation covers everything from the evolution of office snack programs to practical advice for brands looking to break into corporate wellness spaces. You will gain valuable perspective on what it takes to build a lasting, values-driven food business—and how to get products in front of the right audiences.Don't miss this episode–tune in now!Listen in as they share about:The FruitGuys OverviewCompany Mission and ValuesBusiness Scope and OperationsProduct Strategy & CPG Snack ProgramCustomer Use CasesTrends & Buyer InsightsHow to Work with Fruit GuysOpportunities for BrandsEpisode Links:LinkedIn: https://www.linkedin.com/company/the-fruitguys/posts/?feedView=all LinkedIn: https://www.linkedin.com/in/herrmuller/ LinkedIn: https://www.linkedin.com/in/daria-jackson-44360a136/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics
“Why is my daughter starving an hour after practice?”“How do I teach her to cook when we're always rushing to games?”“What should she actually be eating to perform her best?”If these questions sound familiar, you're in the right place. This episode is your game plan for turning food from an afterthought into your athlete's secret weapon, while teaching her life skills that go way beyond the kitchen.What You'll Learn:
Ichsani Wheeler, co-founder of OpenGeoHub and Envirometrix, challenges dominant assumptions in land use and agricultural design, making the case for more large animals in our landscapes—not fewer. She explains why understanding the maximum ecological carrying capacity of agro-ecological systems is essential for restoring function, productivity, and resilience in both natural and farmed environments. Wheeler advocates for granular, place-based research to better inform ecological planning, arguing that broad generalizations fall short when it comes to the complex realities of nutrient cycling and biomass distribution. Megafauna plays a critical role in ecosystems as mobile nutrient cyclers, creating disturbances that stimulate plant growth and biodiversity. Without these interactions, ecosystems become shadows of what they could be – efficient, resilient, and abundantly productive as animals' absence leads often to stagnation and imbalance.More about this episode on https://investinginregenerativeagriculture.com/ichsani-wheeler.This episode is part of the Role of Animals in food and agriculture systems of the future series, supported and co-produced by the Datamars Sustainability Foundation.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to te pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================
1. Food for Mice 2. Apple Logo 3. Smart Animals 4. Colors 5. Coins
After learning how Gina Lizzo's career brought her into her role as Main Line Today magazine's Managing Editor, she and our host discussed all the fun and excitement that will happen at this year's Best Of the Main Line and Western Suburbs Party happening on July 31st at The Drexelbrook! The annual event is a year in the making, and highlights the top businesses within the region by way of tasting and sampling what those places offer! This year, you'll be treated to live music by the Jellyroll Band, along with sweet and savory foods, beverages, and desserts by this year's winners. Along with all the dining and dancing, there will be a silent auction held, which benefits Baker Industries. For more information and to purchase tickets for the event please visit Main Line Today online.Our next guest's path is paving the way towards a healthier coastline. Principal Founder, John Zander, spends painstaking hours growing and collecting salt hay on Cohansey Meadows Farms. Salt hay is integral in the health of the coastline, as well as offering many other beneficial uses for agriculture, meat farms, private use, and more. With a degree in Mechanical Engineering, John's laser-focus on problem solving comes in handy; farming salt hay along with other indigenous plants is a tasking project. During the interview, we learned how he grows and harvests the salt hay, the importance of it, along with his other endeavors on the farm. For more information, tours, and what he offers please visit Cohansey Meadows Farms online and in-person in Fairton, NJ.From Australia to New Zealand to America, our final guest is helping you handle your hunger. Founder, Owner, and Chef Michael Peacock joined our host to chat about G'Day Gourmet. His hand-held Aussie meat pies are not only delicious--they've gone viral! After moving to the USA and starting a business with his cousin, "Big Mike" offering something that America did not have: His beloved Aussie meat-pies.There are always fan favorites--including his collaborations which led to the Butter Chicken Meat Pie (Jordan Mailata), and the Hawaiian BBQ meat pie (Poi Dog's Chef Kiki Aranita)--which a portion of each pie sold goes to Chef Hui's Maui Relief Fund. What's even better? You can have his meat pies shipped directly to your door, arrange for Chef Mike to cater your next event, or meet him in-person inside the Link! For more information on Mike and where you can purchase his meat pies, please visit G'Day Gourmet online, and follow him on his socials to see where his food truck is vending!Related Links:https://mainlinetoday.com/events/best/https://www.bakerindustries.orghttps://www.cohanseymeadows.comhttps://gdaygourmet.comhttps://www.poidogphilly.comhttps://www.chefhui.com/maui-relief
When Colleen Bowman didn't get into her dietetics internship—twice—she thought her career was over before it began. Instead, that rejection became the catalyst that launched her into becoming a transformative HR leader at one of the most unique companies in America. "I had a little too much fun in college," Colleen admits with a laugh. But that social experience—building networks, connecting with people—turned out to be the foundation of everything that followed. Today, as VP of Human Resources at IAC, she oversees benefits for a portfolio of brands you know and use every day: Angie's List, People Magazine, Food & Wine, and dozens more. This conversation with host Laurie McGraw isn't just about climbing the corporate ladder—it's about how the detours define us. For Colleen, those detours included a boss who told her she wasn't ready for a promotion (spoiler: she was), mentors who took chances on her, and the realization that sometimes you have to stop waiting for opportunities and start creating them. What makes Colleen's leadership philosophy unique? "Empathetic with expectations." She leads with understanding but refuses to treat her team "too preciously." She believes in them too much for that. She sets high standards because she knows they can meet them. Now, as healthcare costs explode and benefits become the single largest line item on corporate balance sheets, Colleen is tackling one of business's biggest challenges: How do you get employees to care about their health before it's a crisis? How do you communicate complex benefits to diverse populations—from magazine editors to home repair professionals? And how do you treat a benefits program like the multi-million dollar business it actually is? In this episode of Inspiring Women with Laurie McGraw, Colleen also speaks about: Why saying "yes" to everything early in your career is essential—and when you need to start saying "no" How to build trust and partnerships that actually move the needle in organizations What happens when benefits become too big for leadership to ignore Why HR's "seat at the table" debate misses the real point How to navigate the coming healthcare crisis with transparency and trust What "fake it till you make it" really means for women leaders Chapter Markers 03:37 From Nutrition Dreams to Benefits Reality 08:17 When Your Boss Says You're Not Ready 10:51 Building Relationships as a Leadership Superpower 14:49 Raising Your Hand vs. Reaching for Opportunities 16:24 Empathetic with Expectations: A New Leadership Model 19:38 The Business of Benefits in Divisive Times Guest & Host Links Connect with Laurie McGraw on LinkedIn Connect with Colleen Bowman on LinkedIn Connect with Inspiring Women Browse Episodes | LinkedIn | Instagram | Apple | Spotify
My guest today is the Ukrainian chef, food writer and activist Olia Hercules. Olia was born in the South of Ukraine and has lived in the UK since her late teens. After working in journalism she decided to follow her heart, her stomach and arguably her heritage, and become a chef. She trained at Leith's School of Food and Wine, worked in kitchens, including as chef de partie for Yotam Ottolenghi and as a recipe developer. But her mission is to make people rethink their attitude to eastern european - and particularly Ukrainian - food. She has written three cookbooks, including Mamushka, which won the fortnum's award for best debut. When Russia invaded Ukraine in February 2022, life changed forever for Olia and her family who lived in the Kherson region. As olia says, ‘They lost their homes and their livelihoods, but they are all still alive.” Her brother signed up ti fight and Olia turned activist, launching Cook for Ukraine and raising over £1million for supplies for Ukrainians. I was fortunate enough to visit Olia for lunch at home in East London to talk about her new book, Strong Roots, a moving portrait of the history of Ukraine through generations of her family, being descended from a long line of powerful women, making the decision to retrain as a chef and how it felt to discover she is a carrier of fragile X syndrome which meant that she was unexpectedly plunged into premature menopause (and everything that entails) at just 38. * You can buy all the books mentioned in this podcast at The Shift bookshop on Bookshop.org, including Strong Roots by Olia Hercules as well as the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me. * If you enjoyed this episode and you fancy buying me a coffee, pop over to my page on buymeacoffee.com. • And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including exclusive transcripts of the podcast, why not join The Shift community, come and have a look around at www.theshiftwithsambaker.substack.com • The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Juliette Nicholls at Pineapple Production. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker Learn more about your ad choices. Visit megaphone.fm/adchoices
Get ready for three sets of 30-second sprints where you'll train your nervous system and your metabolic system to be sharper! While you get a great training session in, Alisa is teaching a powerful message from 2 Samuel 1. She asks a mic drop question: Would you mourn, fast, and pray for the person who is making your life miserable? Press play to hear the whole message that will shake up your heart! New to REVING the Word? Press play and take this episode on a walk, run, hike, or to the gym. You pick how you want to move your body as you work out your body, and work in the good news! Playlist for #998 If you're looking for a community to go deeper with, RW+ Membership is for you! RW+ brings together everything you need to honor God with your body, grow in faith, and find freedom and wholeness through Christ, including our Food and Body Addiction Group. Check it out here: [link] We're enrolling now for Platoon 35 and Brigade 4! You were made for this! Sign up here! Get connected: revelationwellness.org | Instagram | YouTube Please consider following this show (and sharing it with a friend), leaving a review, and telling us what you think with a voice message! If you leave us a voice message, be sure to include the episode number. Follow | Leave a Review | Send a Voice Message
There are more toxic byproducts in food dyes than in many drugs. These synthetic food colorants have never been tested long-term for biological effects in humans! Many food dyes have been banned in Europe, but are still used in the U.S. Junk food industries that sell products with food dyes are heavily self-regulated, so the FDA allows them to perform their own studies. In 2021, there was a petition to ban red dye number 3 in cosmetics because it's a carcinogen even in small amounts, but it can still be found in your child's cereal. Artificial food coloring has been shown to cause hyperactivity in children and other neurological issues. Food dyes are often used for their psychological effects. Studies have shown that people will choose to eat more of a food because of its color.Natural pigments in our food have antioxidant properties, anti-inflammatory effects, help protect your cells, and protect the mitochondria. You can also get these phytonutrients when you consume grass-fed beef or lamb. Methylene blue is a synthetic, petroleum-based food dye that benefits your health. It was one of the first drugs ever developed, and unlike other artificial food dyes, methylene blue is pharmaceutical grade. It's been used for Alzheimer's, Parkinson's, bladder infections, cancer, and more.Methylene blue is chemically different from other artificial food dyes. It helps give the body energy, even when there's damage to the mitochondria. It's beneficial for degenerative neurological disorders and reduces oxidative stress associated with cancer and mitochondrial damage. Artificial food coloring does not have the benefits of the pigments found naturally in food. They don't act as antioxidants or reduce inflammation in the body. They damage the mitochondria, and they don't have nutritional cofactors.Artificial food dyes have been linked to ADD and tumors in rats. They can cause leaky gut, and their effects are worsened when combined with preservatives and other food chemicals. Some food dyes are bioaccumulative, which means they build up in the body. The kidneys effectively eliminate methylene blue, so it doesn't accumulate.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3172: Darrow Kirkpatrick shares practical strategies to cut expenses without sacrificing quality of life, from optimizing grocery shopping and transportation choices to cultivating better health and generosity. His advice reveals how small, mindful shifts can dramatically reduce spending and accelerate early retirement, all while enhancing personal well-being. Read along with the original article(s) here: https://www.caniretireyet.com/8-tips-for-saving-big-and-retiring-earlier/ Quotes to ponder: "Food is the most frequent major expense, and it is intimately tied up with health. Awareness pays dividends." "It's liberating to disconnect your self-image from your vehicle." "Generously and wisely allocating resources without desperately hanging on to each dollar, is a mindset that also leads to recognizing and capitalizing on opportunities for personal prosperity." Learn more about your ad choices. Visit megaphone.fm/adchoices
In the June Four Cornerstones Power Hour Tips Show Kimberly discusses the importance of entering the month with intention, embracing seasonal changes, and understanding Ayurvedic principles for summer wellness. She emphasizes the significance of nutrition, body movement, emotional well-being, and spiritual growth, encouraging listeners to let the light in and cultivate a holistic lifestyle. Chapters00:00 Introduction to the Feel Good Podcast Power Hour01:54 Embracing Seasonal Changes and Intentions06:09 Understanding Ayurvedic Principles for Summer12:08 The Importance of Food and Nutrition20:04 Body Movement and Exercise Adjustments27:01 Emotional Well-being and Lightness in Summer33:47 Spiritual Growth and Letting the Light InSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
SUMMARY:In this episode Ghanim Al-Sulati shares his transformative journey from a traditional lifestyle to embracing a plant-based diet, inspired by Kimberly Snyder's book the Beauty Detox Solution. He discusses the impact of food on health, the cultural challenges of veganism in Qatar, and the importance of education in nutrition. Ghanim highlights his entrepreneurial ventures, including the establishment of Evergreen Organics, and emphasizes the emotional and spiritual connections to food. He reflects on personal growth, the role of community, and the ongoing journey of self-discovery through food and lifestyle choices. In this conversation, Ghanim shares his journey of navigating challenges during COVID, the importance of building a sustainable business ecosystem in Qatar, and his commitment to giving back to the community. He discusses his deep connection to Qatar, the lessons learned from the desert, and the shift towards mindful eating and home cooking. Ghanim emphasizes the significance of presence in relationships and the evolution of family dynamics. He also outlines his vision for improving health in Qatar, particularly through increased fiber intake and promoting a vegan-friendly environment.EPSIODE SPONSORS: LMNT:OFFER: Right now, for my listeners LMNT is offering a free sample pack with any LMNT drink mix purchase at DrinkLMNT.com/FEELGOOD. That's 8 single serving packets FREE with any LMNT any LMNT drink mix purchase. This deal is only available through my link so. Also try the new LMNT Sparkling — a bold, 16-ounce can of sparkling electrolyte water.USE LINK: DrinkLMNT.com/FEELGOODFATTY15OFFER: Fatty15 is on a mission to replenish your C15 levels and restore your long-term health. You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/KIMBERLY and using code KIMBERLY at checkout.USE LINK: fatty15.com/KIMBERLYChapters00:00 Introduction to Ghanim Al-Sulati and His Journey03:00 The Impact of Food on Health and Lifestyle06:07 Transitioning to a Plant-Based Lifestyle08:55 Cultural Perspectives on Veganism12:01 Education and Awareness in Nutrition15:00 Challenges and Support from Family17:59 Religious and Cultural Considerations20:56 The Evolution of Food Choices24:04 Personal Growth and Self-Discovery27:05 The Role of Food in Emotional Well-Being30:05 Building a Business Around Veganism32:59 Future Aspirations and Community Impact37:09 Navigating Challenges and Opportunities During COVID38:36 Building a Sustainable Business Ecosystem40:00 Giving Back to the Community and Empowering Others41:43 The Importance of Roots and Connection to Qatar43:50 Embracing the Desert and Its Lessons44:49 The Shift to Home Cooking and Mindful Eating46:47 The Energy of Intentional Touch and Connection49:00 Practicing Presence in Relationships51:36 The Evolution of Family Relationships53:35 A Vision for Health Improvement in QatarSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Host Kerry Diamond heads to County Cork, Ireland, for a special episode of Radio Cherry Bombe, recorded live at the Ballymaloe Festival of Food, presented by Kerrygold. Join Kerry as she chats with four inspiring figures helping to shape Ireland's vibrant culinary future: award-winning dairy farmers Dara & Beatrix Killeen; female farmer advocate Vanessa Kiely O'Connor, a.k.a. The Dairy Fairy; and legendary food icon Darina Allen, founder of the Ballymaloe Cookery School and the new Ballymaloe Organic Farm School. From regenerative agriculture to tech-forward farming, these changemakers are redefining what it means to farm with purpose in Ireland today.Thank you to Kerrygold for supporting Radio Cherry Bombe.Click here for tickets for our Summer Tastemaker tour. Subscribe to Cherry Bombe's print magazine. More on Dara & Beatrix: Dara on Instagram, Beatrix on InstagramMore on Vanessa: Instagram, Women in Agriculture Stakeholder GroupMore on Darina: Instagram, Ballymaloe Cookery School, Ballymaloe Organic Farm SchoolMore on Kerry: InstagramPast episodes and transcripts
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