Podcasts about Food

Listeners share the "everyone knows that" facts they learned the hard way and we share an important warning about falls.  Episode highlights: Listener Follow-Up: Remember that even a small fall can lead to a big injury. [00:57] Lessons Learned the Hard Way—spare tires, elevator exit stars, gas tank arrows, and more [02:42] Try This at Home: We share listeners' examples of facts everyone else seemed to know--but they didn't. [15:05] Demerits & Gold Stars: Elizabeth's demerit: late to fill out school health forms; Gretchen's gold star: to Elizabeth's family for making the long trip for the 4th of July  [27:35] Mentioned in this episode: Food & Wine: What the Color of Your Bread Tag Really Means  Gretchen's Reading Retreat guide: happiercast.com/readingretreat Who Needs Friends by Andrew McCarthy (Amazon, Bookshop)  Virginia Woolf's Diary, Vol. 3 (Amazon, Bookshop)  Connect with Us: Email: podcast@gretchenrubin.com Website: gretchenrubin.com Instagram: @gretchenrubin | @lizcraft Take Gretchen's free Four Tendencies quiz Enjoyed this episode? Leave us a review on Apple Podcasts or rate us on Spotify—it helps other listeners find the show! Find the transcript for this episode on the episode details page in the Apple Podcasts app.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Synthetic peptides are getting some serious hype, from fitness influencers on your FYP to people seeking new options for chronic conditions. And while the human body already makes peptides, like insulin and the hormone oxytocin, most of the viral synthetic peptides are not approved by the Food and Drug Administration. Scientists say that raises some big concerns about safety and efficacy. So ahead of this week's FDA meeting to discuss seven commonly used peptides, we get into the science with health reporter Sarah Boden.Interested in more science behind health trends? Email us your question at shortwave@npr.org.Support public media with NPR+ and enjoy perks for over 25 podcasts like this one. It includes perks like bonus episodes, early access, archive access, curated playlists and sponsor-free listening. Learn more at plus.npr.org. See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Episode 2830 - Vinnie Tortorich and Chris Shaffer discuss the so-called "best" ultra-processed foods and getting to the truth. https://vinnietortorich.com/2026/07/getting-at-the-truth-episode-2830 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Getting to the Truth Vinnie has been sharing his message of no sugar, no grain for years. He used to get pushback, but finally, people are listening. (3:00) There is an article about a statement by the senior lead at Imperial College London, who is part of the diet guidelines. The topic? The top ten best ultra-processed foods. (5:00) They discuss some of the items on the list. What is the benefit of dehydrated peanut butter? (16:00) One of the co-founders of Wikipedia has been removed from it. (21:30) Vinnie can relate and gives the backstory of how he evaporated from Wikipedia. The co-founder of Wikipedia was accused of promoting "intellectual diversity" and was banned from editing Wikipedia. (26:00) More topics regarding ultra-processed foods. (37:00) Why is there a study on salt intake in take-out food? Check out the Aletha Hip HookTM that Vinnie uses to reduce pain and increase mobility: You can purchase your own through Vinnie's website here: https://vinnietortorich.com/hook Anna's products are now linked to PureVitamin Club's website. Look under the "Food and Snacks" section to purchase them there, too. https://purevitaminclub.com/collections/food-and-snacks Vinnie hopes to add other products as well, all of which will be health-related. The NSNG® VIP GROUP IS NOW CLOSED AGAIN AS OF SUNDAY, MARCH 15TH Anna's next cookbook, Eat Happy Cocktail Hour, is filled with cocktails, mocktails, and appetizers and is available for pre-order right now. If you pre-order, you'll get bonus goodies! You can preorder from a wide variety of booksellers at https://eathappycocktailhour.com/ Please save your receipt from wherever you preorder; you'll need it for your bonuses! Physical Release Date is October 2026 You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on Peacock. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's second cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

Hey friends, Chase here. Every summer, I revisit conversations from the archive that have stood the test of time. Not because I'm nostalgic, but because the best ideas don't expire. They deepen. This is another installment of Summer School—episodes I return to when I'm stuck. When a pattern I've been conditioned to see suddenly needs to be broken, I go back to the people who help me think differently. This one with Ben Uyeda is near the top of that list. Ben is a designer, entrepreneur, and creative force of nature who left a successful architecture firm and an Ivy League teaching gig to bring high-design ideas to the masses through media. His designs—widely shared, often free—have reached tens of millions of people and are being built around the world. And his most recent project? A 65-room hotel on 180 acres in the California desert, adjacent to Joshua Tree National Park, built with a team but rooted in the same hands-on curiosity that started with a concrete vase on YouTube. When this episode first aired, I called it one of the most shocking conversations of the year—not because Ben tried to shock anyone, but because I didn't expect it to blow me away. It did. It still does. His superpower is orthogonal thinking. Where most of us see the world through the patterns we've been trained into, Ben keeps asking the next question—about scale, purpose, risk, money, mastery, and what creatives actually want when they say they want "more." This conversation changed how I think about career growth. I think it can change yours too. "Forget scaling. What I think is really intriguing is this idea of escalation." — Ben Uyeda Summer School: Ben Uyeda on Escalation, Purpose, and Building Bigger Without Losing Yourself Ask Ben how he describes what he does, and he keeps it almost stubbornly simple: he designs things and he makes them. Those things range from a small concrete vase to a dining table to homes—and all the way up to Reset Hotel: 65 rooms on 180 acres near Joshua Tree. The leap sounds impossible until you understand his model. Most creatives, Ben argues, get trapped in a false choice. Either you're the solo maker—writing the book, building the table, running the photo shoot—or you're the manager of something massive, taking in everyone's opinions and slowly losing contact with the craft. He thinks the more interesting path sits between them: escalate. Scaling is repeating one thing at higher volume for better margins. Escalation is using each project as practice for a bigger adventure—vase to furniture to staircase to house to hotel—with new skills, collaborators, and risk at every step. There is no clean line from designing a vase to building a hotel. But there are incremental steps. In Ben's case, roughly five years from vase to house. Another five from house to hotel. Each jump maybe 50x to 100x in scale. The next project isn't the destination. It's skill-building—and an opportunity to meet the people you'll need when the economic risk gets larger. That distinction is the heart of this episode. And if you've ever chased "scale" when what you really wanted was growth, challenge, grit, relationships, and a life that still feels like yours, this one will hit hard. What You'll Hear in This Episode How Ben describes his work—from concrete vases to a desert hotel, and why he focuses on the doing Why small creative projects feel like Zen practice—and why bigger ones require learning to pass the ball The tension every creator knows: curiosity and economic safety often feel like they're pulling in opposite directions Scaling vs. escalating—and why most creatives think they want scale when they actually want challenge, skill, and connection The paperclip-to-house Craigslist story as a model for adventurous creative careers Why nature is becoming a luxury good—and how that thesis shaped Reset Hotel Ben's multi-year process for building a point of view: observations, post-its, journaling, and knowing when you're secure enough to ask bigger questions How to borrow pattern recognition from outside your field (Ben's favorite: food) What AI changes—and what it doesn't: reputation, responsibility, and embracing creative fear instead of waiting until you feel safe The story of Reset Hotel, Industry Night for creatives, and why physical immersion may be the next horizon Scale vs. Escalate This is the idea I keep coming back to—and the one that originally made this episode unforgettable. Typical entrepreneurial advice says: find a minimum viable product, then scale. For creatives, Ben says, that model often fails. Scaling optimizes for volume, repetition, and efficiency. Escalation optimizes for adventure: trade the paperclip for the lighter, the lighter for something bigger, and keep going—not by doing the same trade forever, but by graduating the game. Chase's own lived experience lines up with Ben's: escalation built the best things in his life—relationships, skills, grit, humanity. Scaling often decoupled him from those same things. That's the trap. People hear "economic upside" and chase repetition. What many of them actually want is escalating challenge—backstory, resources, personal development, network, connection—the exact texture of a project like building a hotel with your hands, your partners, and your reputation on the line. Ben didn't know this as sage wisdom going in. He learned it. Early ambition and big swings "worked," but felt like speedrunning a video game—fast completion with a strange emptiness afterward. Over time he learned something more useful about himself: his long-range visionary chess game is limited, but his commitment and belief once he chooses a path are incredibly strong. That self-knowledge became the architecture for taking on Reset. Nature as Luxury—and How a Hotel Got Built from a Thesis Ben's confidence in the hotel didn't come from a weekend of inspiration. It came from years of noticing. One signal: between roughly 2013 and 2016, monthly active users on Instagram and visits to national parks both exploded. The attention economy was booming—and simultaneously creating unprecedented demand for its opposite: walking through Yosemite or Joshua Tree, somewhere with little or no cell service. His larger thesis: as digital consumption becomes frictionless, we start craving the analog. The more algorithmically efficient our feeds get, the more we want to throw the phone aside, touch grass, hike, watch a real sunset. Because digital experiences got so good at being artificial, nature itself starts to feel like a scarce luxury—not just a pretty view from a coastal city, but immersive emptiness, dark skies, raw land. That thesis, plus an audience built by sharing design ideas, plus collaborators from craftspeople to investors, plus a shipping-container house project that opened new conversations—those pieces compounded into Reset. Ben is blunt that this kind of vision doesn't arrive as effortless brilliance. It's multi-year. Curious. Plodding. Built from obvious observations written on post-it notes until they start to arrange themselves into a next move. His practical advice for creatives trying to think at that altitude: Don't pour all your curiosity into tools and tactics alone. Also ask the scarier questions: What's my place in this discipline? What's my place in the broader economy? Earn enough security to think. For Ben, around $100k of income was the point where economic stress dropped enough for bigger questions to enter the process—not as luxury branding, but as creative fuel. Look outside your industry. Food is his favorite lens because he has emotional distance plus deep daily connection. Farm-to-table, farmers markets becoming aspirational, celebrities posting chickens instead of Bugattis—he's watching a backlash against efficiency and mass production. Then he asks: what's the design-and-craft version of that for me? Talk it out with peers. The work is often solo. The therapy and pattern recognition are better in community—ideally in person, without a competitive chip on your shoulder. Timecodes So You Can Jump Around 00:00 – Welcome and why this episode is part of Summer School 03:55 – Ben Uyeda joins the show 05:12 – How Ben describes what he does: design things, make them, from vase to hotel 07:33 – Are you bananas? Risk, scale, and building a hotel with your bare hands 12:51 – Forget scaling: why escalation is the more interesting creative model 14:12 – From YouTube vase to 65-room hotel—and the skill (and people) built along the way 16:27 – Chase on the difference between escalating challenge and chasing scale 18:42 – Did Ben know this going in—or learn it the hard way? 21:09 – Instagram growth, national parks, and the demand for the analog 24:24 – Why nature is becoming a luxury good 27:31 – How to build a creative thesis over years (not a weekend) 39:27 – Cheat codes: borrow pattern recognition from food (and other industries) 49:00 – AI fear, reputation, responsibility, and what still can't be automated 57:30 – Reset Hotel: dark skies, building the right way, and the first new ground-up hotel in the area in 15 years 01:07:36 – Where to follow the project—and Industry Night for creatives Why This Conversation Still Matters If anything, this episode is more urgent now than when we first recorded it. The creator economy still rewards the idea that the goal is to make one thing and multiply it forever. Platforms still optimize for volume. AI is accelerating that pressure—making certain end products cheaper and more abundant, and making a lot of talented people scared. Ben's counsel isn't "don't worry." It's the opposite. Be scared. Talk to friends. Diversify your thinking. Double down on reputation and responsibility—being the person clients call because you fix problems, even when the brief is imperfect. Accept that fear doesn't vanish when you "make it." Often it gets worse, because you feel like you have more to lose. And that's the trap: postponing the wild, scary, purpose-shaped adventure until you feel safe. Safety delayed often becomes safety that never lets you move. Meanwhile, the deeper trend he named—digital ubiquity creating hunger for physical, immersive, scarce experiences—keeps compounding. Reset Hotel is that thesis made concrete. Industry Night—his informal peer-to-peer gathering for creatives—is another version of the same idea: horizontal connection in a culture that keeps selling top-down scale. Whether you escalate toward something as large as a hotel or simply toward a braver version of your next project, the question remains the same: are you chasing repetition, or are you chasing a life? Keep Going Deeper If this conversation resonates: Reset Hotel: stayreset.com · @reset.hotel Ben online: benuyeda.com · Instagram · HomeMade Modern on YouTube Earlier conversation: Escalate & Evolve: A Blueprint for Career and Life with Ben Uyeda Follow Ben: Instagram | Website | YouTube Questions to Reflect On Am I optimizing for scale (repeat one thing) or escalation (grow into bigger adventures)? What would my "next size up" project be—not 100x overnight, but one honest step beyond what I've already made? Where am I chasing economic certainty in a way that quietly starves my curiosity? What obvious cultural observation have I been noticing—and what would it mean if I took it seriously for my own work? Am I pouring all my curiosity into tools and tactics while avoiding the harder questions about my place in the economy? Where am I postponing a meaningful risk until I "feel safe"—and what might that delay really cost? In an age of AI and infinite digital content, what physical, scarce, or immersive experience could only come from me? The Core Idea Most creatives don't actually want to become a machine that repeats the same win forever. They want a life that escalates: bigger challenges, deeper skills, richer relationships, and work that still feels like craft even when the coordination gets complex. Ben's path—from free design ideas online to a modernist hotel on the edge of Joshua Tree—isn't a prescription to go build hospitality. It's a reminder that purpose compounds through projects. Each one prepares you for the next. Each one brings in the people you'll need later. And the goal isn't to arrive as fast as possible. It's to grow into someone who can hold more risk without abandoning who they are. If there's one lesson worth carrying forward from this Summer School session, it's this: Don't confuse scaling with growing. The creative life you're probably hungry for is escalation—one braver project at a time.

Narrator: Simon Mattacks

From 07/21 Hour 1: Happy Tuesday from The Sports Junkies! The guys kicked off today's show and discovered that they were all on the same page with dinner night.

Marcia Brown, food and agriculture reporter for POLITICO, breaks down the latest news regarding the ongoing cyclosporiasis outbreak, including why The Food and Drug Administration walked back cyclosporiasis test tied to Taylor Farms, a major lettuce distributor to Taco Bell and Walmart. Photo: SALINAS, CALIFORNIA - JULY 17: A Taylor Farms sign is displayed at one of their facilities on July 17, 2026 in Salinas, California. Taylor Farms, a global fresh produce supplier, is allegedly connected to the recent cyclosporiasis outbreak. (Photo by Benjamin Fanjoy/Getty Images) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Want to live longer?What if getting sick wasn't inevitable?Longevity physician Dr. Gregory Burzynski joins us to explain how modern medicine is shifting from treating disease to preventing it before it starts.We discuss the cutting-edge tests, imaging, genetics, peptides, supplements, hormone therapy, and lifestyle habits that could dramatically improve not just how long you live, but how well you live.We also tackle the biggest misconceptions about aging, why waiting until symptoms appear may be costing you years of healthy life, and which longevity strategies are actually worth your money.In this episode we cover:• The blood tests every woman should know about• Whole-body imaging and early cancer detection• Gene testing vs. epigenetics• Creatine, Vitamin D, fish oil & NMN• HRT and Peptides• Cold plunges, fasting, saunas & wearables• The future of longevity medicineIf you enjoy the episode, don't forget to subscribe, leave a review, and share it with someone who wants to stay healthy for decades to come.Dr. Gregory Burzynski's Links:resTOR longevity Clinic HCM, Houston Concierge Medicine(00:01:03) Why longevity is changing the future of medicine(00:04:00) Why Dr. Gregory Burzynski thinks dying should be optional.(00:09:46) When should you start thinking about longevity?(00:14:00) Do you have to be wealthy to live longer?(00:16:20) The best tests to catch disease before symptoms appear(00:21:28) Genetics vs. epigenetics—what's the difference?(00:24:00) Can we turn back the clock? (00:31:01) Inflammation, supplements & the biggest deficiencies doctors see(00:36:30) Rapamycin, NMN & the future of anti-aging medicine(00:47:38) Peptide use and availability(00:50:22) Lightning Round: Fasting, cold plunges, saunas & alcohol(00:54:41) HRT, testosterone & wearable health trackers(00:59:43) Where to hear more from Dr. Gregory BurzynskiWant to leave the TTSL Podcast a voicemail? We love your questions and adore hearing from you. https://www.speakpipe.com/TheThickThighsSaveLivesPodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The CVG Nation app, for ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠iPhone⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The CVG Nation app, for Android⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Fitness FB Group⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thick Thighs Save Lives Workout Programs⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Constantly Varied Gear's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Workout Leggings⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Disclaimer: The information shared in this podcast is for educational and informational purposes only and is not intended as medical advice. The views expressed are those of the hosts and guests and should not be used as a substitute for professional medical diagnosis, treatment, or advice. Always consult your physician or qualified healthcare provider before making changes to your diet, exercise routine, medications, supplements, or healthcare plan.Statements regarding supplements and wellness products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.Guest opinions are their own and do not necessarily reflect the views of the hosts or producers.

If you've spent years believing that successful weight loss in menopause comes from finding the perfect diet, this conversation may change the way you think about food forever. In this guest appearance on the Are You Awesome Today? podcast with Stephen Schener, I share why I believe lasting weight loss begins with understanding your brain and reconnecting with your body's natural hunger and fullness signals. I've seen how diet mentality keeps so many smart, successful women stuck in the cycle of losing and regaining weight. We talk about why menopause often becomes the wake-up call that finally gets us to pay attention to our bodies, how emotional eating and food rules disconnect us from what we truly need, and why learning to ask, "Am I hungry?" is one of the most powerful skills you can develop. Enjoy the show! Free Guide: Download the Jumpstart Your Weight Loss in Menopause Guide at drdebbutler.com/podcast-companion-guide Mini Session: Ready to master your mind? Book a free mini session at drdebbutler.com/workwithme Thinner Peace Quiz: Take the quiz at drdebbutler.com/quiz to identify your obstacles to eating when hungry and stopping when full Peace with Food 30-Day Course - Available at www.drdebbutler.com/joy Now, go listen to the podcast. Click here to listen to the 1st episode. It's the best place to start! If you've been loving my podcast, please subscribe and review the show. The only way it will pop up to others is when people review it, so if you're loving it – pass on the good word!  What You'll Learn From This Episode Why asking "Am I hungry?" is more powerful than counting calories How menopause exposes the habits that kept you disconnected from your body Why eating when you're hungry and stopping when you're full is a skill that can be relearned How diet mentality creates overeating, fear, and guilt around food The mindset shift that makes weight loss feel peaceful instead of exhausting  

Before menopause, our risk of heart disease is HALF what a man's is. Within a few years of our last period, it is EQUAL. By our seventies, it is HIGHER. So why is nobody screening us for it? This is the conversation midlife women have been waiting for. I sat down with Dr. Jayne Morgan, a research cardiologist and Vice President of Medical Affairs at Hello Heart, who is calling out menopause itself as the most missed opportunity in preventive cardiology. She is the creator of the Stairwell Chronicles, a science communicator who translates complex cardiology into kitchen-table language, and she has spent 25+ years researching what is actually happening to our hearts in midlife. This is our fourth cardiologist on the show. And she is different. She brings the research, the data, and a fierce honesty about why our healthcare system was built around the male body, and what we do about it now.   WE GO DEEP ON: • Why menopause is a CARDIOVASCULAR event, not a gynecologic footnote • The half / equal / greater stat that every midlife woman needs to memorize • The 37-minute delay women face in the ER for cardiac care, and the exact phrase that gets you seen • Why hot flashes, night sweats, palpitations, and brain fog are cardiovascular signals, not just inconveniences • What estrogen actually does for your heart and what happens when it drops, and the 10-year HRT window • Her take on statins, the online backlash, and what the research actually says about LDL • What to do if you tried a statin and felt terrible — • Why it is LDL AND insulin resistance AND inflammation — not one versus the other • The labs to demand: ApoB, Lp(a), hs-CRP, fasting insulin, CAC scan • Why women were excluded from cardiovascular clinical trials until 1993, and how that built the entire field on the wrong data • The exact advocacy phrase that gets your concern documented in your chart • Three things you can do this week that actually move the needle   This is not a doom episode. This is the conversation you bring to your doctor tomorrow.   TIMESTAMPS: • 00:00 — Why menopause is a cardiovascular event • 12:00 — The symptoms women miss and the 37-minute ER delay • 26:00 — Estrogen, HRT and the 10-year window • 42:00 — LDL, cholesterol and the statin debate • 54:00 — What to test, what to track, what to demand • 66:00 — Health equity and self-advocacy • 76:00 — Three things this week   Catch the full episode on YOUTUBE HERE: https://bit.ly/MidlifeConversationsYouTube    Learn More About Dr. Jayne Morgan  Instagram ➜ http://www.instagram.com/drjaynemorgan   Website ➜   https://drjaynemorgan.com/ Hello Heart➜   https://www.helloheart.com/      Thank you to our show sponsors:  LEELA QUANTUM:  Get 10% off your first Leela Quantum order with the code NatalieJill at checkout  at https://midlifeconversations.com/leela TIMELINE: Timeline is offering 20% off your order of Mitopure! Go to https://timeline.com/NATALIEJILL  BIOPTIMIZERS: Stop settling for one form of magnesium when your body needs all 7. This one has them all! Get yours at https://bioptimizers.com/nataliejill  and use code NATALIEJILL to save  Free Gifts for being a listener of Midlife Conversations! Mastering the Midlife Midsection Guide: https://theflatbellyguide.com/ Age Optimizing and Supplement Guide: https://ageoptimizer.com   Connect with me on social media! Instagram: www.Instagram.com/Nataliejllfit Facebook: www.Facebook.com/Nataliejillfit   For advertising inquiries: https://www.category3.ca/  Disclaimer: Information provided in the Midlife Conversations podcast is for informational purposes only. This information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional. Do not use the information provided in this podcast for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before making any changes to your current regimen.  Information provided in this podcast and the use of any products or services related to this podcast does not create a client-patient relationship between you and the host of Midlife Conversations or you and any doctor or provider interviewed and featured on this show. Information and statements may have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent ANY disease. Advertising Disclosure: Some episodes of Midlife Conversations may be sponsored by products or services discussed during the show. The host may receive compensation for such advertisements or if you purchase products through affiliate links. Opinions expressed about products or services are those of the host and/or guests and do not necessarily reflect the views of any sponsor. Sponsorship does not imply endorsement of any product or service by healthcare professionals featured on this podcast.

This week we talk about cyclospora, FoodNet, and Taylor Farms.We also discuss iceberg lettuce, Taco Bell, and foodborne pathogens.Recommended Book: Babel by R.F. KuangTranscriptFoodborne pathogens cause about 48 million illnesses and around 3000 deaths in the US alone each year.The Centers for Disease Control and Prevention is the main agency tasked with keeping those numbers as low as possible, and the CDC's Foodborne Diseases Active Surveillance Network, or FoodNet, is one way that they've tackled this pernicious, persistent problem since 1995, in partnership with the Food and Drug Administration, the US Department of Agriculture, and 10 state health departments: those of California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, and Tennessee.Collectively, this FoodNet network covers about 16% of the US population, which seems like a small number, and in some ways it is, but that grid of laboratories and surveillance sites has typically been capable of detecting foodborne problems before they've scaled-up into something more significant, growing from a localized issue into a nationwide outbreak. They're generally not capable of preventing them outright, but they can keep them relatively small and regionalized.FoodNet was created in response to a series of huge, deadly E. coli outbreaks in 1992 and 1993, and in contrast to other common methods of detection, which are usually passive and thus a little slow to respond to potential outbreak indicators, this program was built around active surveillance methods, which means proactively gathering data from medical treatment records, hospitalizations, and even individual patient outcomes (including their travel history)—anything they can pair with diagnostic samples to better understand the context surrounding the products that contain dangerous pathogens—and this was intended to help them move faster to identify issues, triangulate the source of those issues, and then implement measures to solve these issues before they harm a bunch of people, as happened during another round of E. coli outbreaks in 2012 and 2013, which sickened dozens of people across multiple states, about half of the afflicted requiring hospitalization, in addition to at least one known death.At its height, FoodNet tracked 9 pathogens, so it cast a pretty broad net, encompassing the most common and dangerous of these potential vectors, including listeria, campylobacter, shigella, vibrio, yersinia, cyclospora, cryptosporidium, e coli, and salmonella.In July of 2025, as part of a larger wave of sweeping cuts across the nation's safety nets, tracking systems, and scientific agencies, the CDC, under the second Trump administration, downgraded FoodNet so that it was only mandatory to track salmonella and E coli—the rest were no longer on the docket, because these agencies no longer had the budget to keep tracking them.What I'd like to talk about today is a recent, and as of the day I'm recording this ongoing, outbreak of cyclospora-induced cyclosporiasis, what we know about this outbreak, and what might happen next.—Cyclospora cayetanensis is a protozoan that can infect human beings, and which is usually transmitted via contaminated fruits and vegetables. This contamination is typically the consequence of inadequate sanitation standards, as it's not transmitted via coughing or blood or anything like that, it's carried via human feces.So this parasite gets into a human, sporulates, which means it releases a bunch of spores within its host, and then usually between 1 and 2 weeks after entering its new host, the host develops cyclosporiasis, the disease caused by cyclospora producing all those spores. This disease is notorious for sometimes causing what's colorfully called explosive diarrhea, alongside general watery bowel movements, intense cramping and severe gas and bloating, and that's sometimes paired with nausea, vomiting, fever, and dehydration, due to all the frequent, intense, watery bowel-movement-related output.This is how cyclospora reproduces and spreads: it infects a host, that host has urgent diarrhea for a while, usually more than two days, sometimes as long as several weeks or even a month or more, with all the pain and discomfort and life-disrupting issues you might assume from that sort of persistent symptom, and then it sometimes finds new hosts via that watery output.Sometimes, cyclospora works its way into food systems because sanitation standards at a particular farm will be not good. Specifically, workers will sometimes not be allowed to take restroom breaks, and they'll simply do their business right there in the field; so if they're sick and can't afford to take a sick day, and might be fired if they do, or if they're asymptomatic, which some people infected with cyclospora are, they might do their business in the field, unaware that waste can then go on to spread this pathogen into the food system. It's also possible that someone just doesn't wash their hands properly after using the rest room, and then gets back to work, picking vegetables or operating at some other level along the food processing and packaging assembly line, and it gets into the system that way.In a typical year, the United States records around 2,700 confirmed cases of cyclosporiasis, though on occasion it's as low as just a few hundred cases, the majority of which show up in health records in the Spring and Summer, between May and August. That range includes relatively mild outbreaks, so while this is a persistent issue, it's also not generally a massive one, at least compared to other pathogens of note. It's not pleasant for those who come down with it, of course, but not something that has triggered an organized response from the top, because of its meager scale, and because (again, while super unpleasant) people with healthy immune systems generally recover without treatment, even if that recovery can take a while. The biggest risk for most people who catch this disease is dehydration, though immunocompromised people are also sometimes given antibiotics by their doctors, the typical dosage curing about 96% of the people who receive it.There was a larger-than-usual outbreak of cyclosporiasis in the US in 2020, which caused a confirmed 1,241 cases across the country, a whole lot to land all at once, and there were no reported deaths resulting from that outbreak. Between 2018 and 2021, there were about 6,000 total confirmed cases across the US, so an average of about 2000 per year.As of mid-July 2026, the CDC has officially confirmed 1,645 cases of this illness, with another 5,100 probable or potential cases currently under investigation. If the majority of those still-under-investigation cases are confirmed, that would mean more people have already been infected as a result of this one outbreak in the first half of 2026 than were infected between 2018 and 2021, which again, is a range that includes the large outbreak that happened in 2020.Also worth noting about those numbers: that's federal-level, CDC reporting, and it's generally understood that there's a significant lag between local-level data and those that have percolated up to the national level. As of the day I'm recording this, Michigan's health agencies alone have more than 5,000 confirmed and suspected cases, Ohio has nearly 1,200, and other states, which are still investigating, are seeing dozens of confirmed cases, including 43 in Wisconsin, 69 in Maryland, and a few already, in the early stages of investigation, in Nevada.Over the past week, officials flagged shredded lettuce sourced from Mexico and sold by a company called Taylor Farms as the likely source of at least some of these cases, and that's led to a recall on lettuce produced by the company in 27 states. Over the weekend, the CDC found cyclospora in iceberg lettuce from the company's Mexican operations, as well, and this lettuce was part of a batch that wasn't included in the recall—so there's a good chance the recall will expand beyond the currently targeted products, which include shredded lettuce destined for Taco Bell locations in five states, and the kitchens of several other fast food chains, as well.Taylor Farms is one of the largest producers of fresh fruits and vegetables in the United States, and their products are sold all over the place, from lower-end fast food restaurants to more expensive grocery stores like Whole Foods.Taylor Foods has announced that it's voluntarily removing all iceberg lettuce sourced from central Mexico from shelves, even though none of its branded, in-store salad kits have been clearly tied to the outbreak, and Taco Bell has said that it's voluntarily removing all potentially affected lettuce from its locations in the five most-impacted states, indefinitely removing lettuce sourced from the implicated supplier; other brands are following suit, no one wanting to be associated with this outbreak, but everyone wanting to show would-be customers that they're taking it seriously.Interestingly, the FDA doesn't actually require that Taylor Foods tell the public who their products go to—which other entities might be selling infected produce. So they've released lists of product numbers, and again, many of their customers are taking the initiative to announce the removal of this lettuce from their shelves or food, without being prompted, but there's still some fog-of-war here, because of Taylor Foods' decision not to be clearer with that product list.So this is already the largest recorded cyclospora outbreak in US history, there have been 141 confirmed hospitalizations from the CDC, and that number is likely larger, again because it takes a while for state-level numbers to work their way up to the CDC, and to be reconfirmed at that level. Also important to note here is that a lot, perhaps even the majority of people who suffer from cyclosporiasis will never show up in these data, because they just suffer silently, either not realizing they have this parasite, or not seeing the point of going to the hospital, maybe paying an arm and a leg to do so, just to get prescribed anti-diarrheal medication and told to take fluids, same as they can do at home. People who do have any kind of immunodeficiency issues or potentially confounding factors, like being older or very young, are being encouraged to seek medical help, though, as they're more likely to suffer more serious consequences after contracting this disease.It's currently unclear where precisely this outbreak came from, and it's puzzling how an outbreak of this scale might have happened, as, in the words of Matthew Moore, a food safety microbiologist at the University of Massachusetts Amherst who was quoted in the New York Times, this many infections suggest there was a “massive degree of human fecal contamination.” So probably not just a farm laborer who forgot to wash their hands after using the rest room, something much more substantial than that.Also, because cyclospora takes a while, a week or two, to create enough spores in its host to trigger cyclosporiasis, attribution of the infection difficult, which in turn makes tracking it back to its source difficult; which is part of why this outbreak, which has been going on for weeks, is still under investigation, not a solved problem with definitive answers and in-practice solutions.Right now, experts are recommending higher-risk foods are cooked to at least 158 degrees F, because that temperature kills this pathogen, and washing fresh produce doesn't always get rid of all the cyclospora on a contaminated piece of produce. Washing fresh produce certainly helps, and it's better than nothing, and scrubbing is even better. They also recommend avoiding high-risk foods when possible, though of course that won't always be possible for everyone, nor will it always be possible to get heads of lettuce rather than pre-made salads, though that's also advised when feasible.Also worth noting here is that even if the FoodNet program was still up to full power, tracking all 9 of those original pathogens, it's unlikely this outbreak would have been prevented.It likely would have flagged that something was up earlier on in this outbreak, though, which could have led to faster action in the afflicted regions. It probably would have allowed professionals to note hot spots faster, as well, which is what this kind of surveillance system is for: it doesn't prevent, but it does make it more likely experts will have the chance to keep things from spiraling out of control.Show Noteshttps://www.nytimes.com/2026/07/16/well/cyclospora-taylor-farms-lettuce-taco-bell.htmlhttps://www.nytimes.com/2026/07/15/well/eat/cyclospora-stomach-bug-what-to-know.htmlhttps://www.nytimes.com/2026/07/17/business/cyclospora-taylor-farms-lettuce.htmlhttps://www.nytimes.com/2026/07/17/well/eat/lettuce-safety-cyclospora-outbreak.htmlhttps://www.nytimes.com/2026/07/17/health/cyclospora-taylor-farms-mexico-taco-bell-lettuce.htmlhttps://en.wikipedia.org/wiki/Cyclosporiasishttps://pmc.ncbi.nlm.nih.gov/articles/PMC8471761/https://journals.sagepub.com/doi/10.1177/00494755261437456https://www.theguardian.com/commentisfree/2026/jul/16/diarrhea-outbreak-cyclospora-parasite-cdchttps://www.cdc.gov/cyclosporiasis/php/surveillance/index.htmlhttps://www.hopkinsmedicine.org/health/expert-qa/cyclosporiasis-outbreakhttps://www.forbes.com/sites/maryroeloffs/2026/07/17/taco-bell-warned-investors-about-cyclospora-before-the-outbreak-and-these-other-chains-did-too/https://www.today.com/health/disease/cyclosporiasis-outbreak-foods-avoid-map-cases-parasite-diarrhea-2026-rcna588006http://cnn.com/2026/07/18/health/cyclospora-what-to-do-wellnesshttps://www.statnews.com/2025/12/22/american-food-safety-funding-cuts-foodnet/https://www.cidrap.umn.edu/foodborne-disease/cdc-cuts-back-foodborne-illness-surveillance-programhttps://www.nbcnews.com/health/health-news/cdc-quietly-scaled-back-surveillance-program-foodborne-illnesses-rcna227089https://www.thelancet.com/journals/langas/article/PIIS2468-1253(25)00305-X/fulltexthttps://www.cdc.gov/foodnet/about/index.htmlhttps://www.food-safety.com/articles/10646-cdc-slashes-foodnet-surveillance-from-eight-foodborne-pathogens-to-twohttps://www.thermofisher.com/blog/food/foodnet-active-surveillance-for-food-safety/https://www.nytimes.com/2026/07/18/health/taylor-farms-iceberg-lettuce-recall.htmlhttps://apnews.com/article/cyclospora-lettuce-recall-taylor-farms-taco-bell-8c8bb30fbd100e0c246cffeff6983753 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit letsknowthings.substack.com/subscribe

A flat CGM line isn't always good news. Episode #267

Nevada Secretary of State Cisco Aguilar lays out what his office is doing to protect voters ahead of the midterm elections. Nevada is one of the states Trump is targeting as he pushes false claims about the 2020 election.And, the Food and Drug Administration said that a lettuce sample from Taylor Farms turned up a false positive for the cyclospora parasite. We talk with attorney and food safety advocate Bill Marler about the investigation into the cause of the of the cyclosporiasis outbreak.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Donate to the Institute: https://givenow.nova.edu/donations-for-me-cfs-research-2026  In today's episode, Haylie Pomroy sits down with Dr. Jaime Tartar, Professor and Chair of the Department of Psychology and Neuroscience at Nova Southeastern University, to reframe everything you think you know about stress and give you the science-backed tools to actually manage it. Dr. Tartar explains the biological difference between acute stress, chronic stress, and eustress, why worry is a physiological state that releases cortisol, and how perception is the single most powerful variable in whether stress helps or harms you. She walks through the neuroscience of cognitive reframing, the measurable brain benefits of gratitude, and the two-phase sleep cycle that determines how well you process emotions and recover from the day before.  She also covers screen time, electronic boundaries, the physiological impact of nature and movement on the stress response, and practical strategies for helping children navigate catastrophic thinking. For anyone navigating chronic illness, autoimmune conditions, long COVID, or ME/CFS, watch this episode of the Hope and Help For Fatigue and Chronic Illness podcast.     Jaime Tartar is a Professor of Neuroscience at Nova Southeastern University. She earned her Ph.D. in the Behavioral Neuroscience program at the University of Florida, where the focus of her research involved discovering long-term changes that occur in neurobiological pathways involved in stress responses and developing animal models of stress. Dr. Tartar has also completed Postdoctoral Training at Harvard Medical School, where she studied the neurological consequences of sleep perturbations using in vitro electrophysiological recording techniques. She also received training in Sleep Medicine at Harvard Medical School. She was also awarded an Honorary Doctorate at Nova Southeastern University. Dr. Tartar is the co-founder and CEO of The Society for Sports Neuroscience, an academic organization for the field of Sports Neuroscience. Dr. Tartar's current research is focused on stress, sleep, and athletic performance in humans.   LinkedIn: https://www.linkedin.com/in/jaime-tartar-1545889/    Haylie Pomroy, Founder and CEO of The Haylie Pomroy Group, is a leading health strategist specializing in metabolism, weight loss, and integrative wellness. With over 25 years of experience, she has worked with top medical institutions and high-profile clients, developing targeted programs and supplements rooted in the "Food is Medicine" philosophy. Inspired by her own autoimmune journey, she combines expertise in nutrition, biochemistry, and patient advocacy to help others reclaim their health. She is a New York Times bestselling author of The Fast Metabolism Diet.   Learn more about Haylie Pomroy's approach to wellness through her website: https://hayliepomroy.com   Instagram: https://www.instagram.com/hayliepomroy  Facebook: https://www.facebook.com/hayliepomroy  YouTube: https://www.youtube.com/@hayliepomroy/videos  LinkedIn: https://www.linkedin.com/in/hayliepomroy/  X: https://x.com/hayliepomroy    Thank you for tuning in to the Hope and Help For Fatigue and Chronic Illness Podcast. Sign up today for our newsletter.

On the pod today, we're discussing a question from a sweet listener who wrote in and asked: "I know in order to find peace with food and fully embrace recovery, I must increase my food intake and my portion sizes. However, I'm truly anxious and scared every time I think about this. How do I stick with it and make it a habit that builds momentum?" Sis, I adore this question — because I have been right there. If you're terrified to even think about increasing your portions, or you feel like you're already at capacity, I want you to know: you are right where you need to be listening to today's episode. It's okay to be afraid — you're about to do something brave We've been programmed by a culture where less is more. Dressing on the side. Don't drink your calories. You don't need those carbs. Everything is elimination, elimination, elimination. So of course it feels scary to go the other direction. When my dietitian first handed me my meal plan, I looked at it and thought, there is no way in H-E-double-hockey-sticks. Every fear flooded in. But here's the truth: it's okay to be afraid, because you're about to do something that is going to bring you future joy. This takes courage. And your future self is looking back at the you sitting here right now saying, "Yes, girl. You're going to rock this recovery thing." Step 1: Understand your resistance When you think about adding more to your day, what actually comes up? Fear of weight gain? Anxiety that you'll lose control and never stop? A flood of old rules — when would I fit that in, what would I choose, I can't have this if I have that? That's just your brain spinning. See yourself in that place without judgment — because the resistance shows up precisely when you're about to embark on something amazing. It's okay to be scared and still do the dang thing. Fear is what keeps the cycle going: heaviness → restriction → overwhelm → shame → right back where you started. The way out is building new dominant pathways in your mind — and that starts with what you practice on repeat. Step 2: Know the truth about nourishment Don't just tolerate the idea that eating more is "better" — coach yourself on why. Adequate nutrition supports healing for your organs, your muscles, your skin, your hair. It fuels the basics — breathing, circulation, digestion. It regulates hormones that directly impact your mood and health. It armors up your immune system and protects your bones for the long haul. This isn't about shame for lost time, sis. It's about the reframe: "This is what I'm doing for my future self, because my body deserves this level of healing." And swap the mindset: instead of more food = weight gain, try "I'm finally supporting my body's natural regulation. My body is learning to trust me, and I'm learning to trust it." Food is medicine. It's a non-negotiable — stop making it optional. Step 3: Practical ways to gently increase Work with a dietitian. I'll say it plainly: I'm a certified health coach, not a dietitian — and the single best move for portions and meal planning is a professional who specializes in this. They can help with visual aids, adequate-meal guidance, and the "plate distortion" that makes it hard to even know what a normal portion looks like. If you don't have one yet, finding one is worth it. Go gradual and small. Don't overhaul every meal at once. Pick one small, consistent addition and honor it — then build week after week. Small steps compound. Make it a game. Can I add a little more of this? A little something extra there? Each tiny win proves to your mind that you're capable — and that empowered feeling builds real momentum. Add variety. If your meals or meal times are rigid, gently challenge it. Try a different lunch. Add something new in a gap in your day. What's one thing you could commit to this week? Create a mindful eating environment. Eat where you feel safe, supported, and connected — not rushed, watched, or on the go. Set healthy boundaries where you need them. Get accountability. Tell a loved one your plan for tonight and ask them to hold you to it. Or let someone you trust support you at mealtimes. This is also exactly what a coach is for. A few lines from the episode "It's okay to be afraid, because you're about to do something that is going to bring you future joy." "Fear will keep you stuck in the cycle. Courage — small, gradual courage — breaks it." "My body is learning to trust me, and I'm learning to trust it." "Food is medicine. Stop making it optional." "It's okay to not be feeling it — and it's still okay to do it." Your one thing this week Decide on your increase. Ask yourself: "What is the one thing I'm going to choose that will prove to myself that I'm capable?" Then go do it — gradually, small, and committed. Ask "how can I care for my body today?" and follow through. Connect with Lindsey:

The phrase “aphrodisiac foods” can sound like a myth, a gimmick, or a menu cliché, so we wanted to get specific about what actually holds up and what doesn't. I'm joined by Amy Reily, an award-winning cookbook author and the authority behind Eat Something Sexy, to break down how food, desire, and sexual performance connect through real nutrition, food history, and the psychology of anticipation.We talk about why the FDA standard for proving libido claims is so strict, and why that doesn't mean the whole idea is nonsense. Amy explains a more useful framework: many foods associated with libido support are the same foods that support heart health, energy, and blood flow, which are key for sexual wellness. From oysters (hello zinc and lean protein) to cacao and dark chocolate (antioxidants plus a mild stimulant effect), we dig into what might be happening in the body and why “sexy” sometimes starts with feeling good physically.Then we get practical with romantic dinner ideas you can actually use.  We also cover playful connection builders like sharing an artichoke with garlic butter, when garlic is more friend than foe if you both eat it, and a beautiful non-alcohol drink idea like a pomegranate spritzer.We wrap with the most important romance tip of all: plan for your partner's tastes, not a fantasy menu you saw online. If you want more confidence, more energy, and a better shot at intimacy at the end of a long day, this one will give you a clear starting point. Subscribe, share this with a friend, and leave a review so more people can find the show.Send us Fan MailSupport the showThanks for listening!Check out this site for everthing to know about women's pleasure including video tutorials and great suggestions for bedroom time!!https://for-goodness-sake-omgyes.sjv.io/c/5059274/1463336/17315Take the happiness quiz from Oprah and Arthur Brooks here: https://arthurbrooks.com/buildNEW: Subscribe monthly: https://www.buzzsprout.com/1805181/support Email  questions/comments/feeback to tamara@straightfromthesourcesmouth.co Website: https://straightfromthesourcesmouthpod.net/Instagram: @fromthesourcesmouth_franktalkTwitter: @tamarapodcastYouTube and IG: Tamara_Schoon_comicWant to be a guest on Straight from the Source's Mouth: Frank Talk about Sex and Dating? Send Tamara Schoon a message on PodMatch, here: https://www.podmatch.com/hostdetailpreview/17508659438808322af9d2077

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Gurkha Nicaragua Series in Toro with Paraduxx Proprietary Red Blend 2022. The guys dive deep into Gurkha's fascinating history and catalog, they discuss how Gurkha pioneered the now-common focus on cigar packaging/marketing and they catch up on listener emails.PLUS: Gurkha's Long-Lasting Marketing Impact, 2026 Update: Bringing Cubans into the USA, Gurkha's Incredible Catalog, New J.J. Fox Selección Line Announced for Ireland and U.K., Cubans Selling their Farms for Pennies & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In today's episode, I'm once again joined by Maximo Torero, Chief Economist of the Food and Agriculture Organization of the United Nations, on the day the 2026 State of Food Security and Nutrition in the World report, or SOFI, is released. Each year, SOFI gives the clearest picture of where the world stands on hunger and nutrition.You'll hear why global hunger has fallen for a third year running even as official development assistance was cut by more than 25%, why Africa now has more hungry people than Asia, and why 2.7 billion people still can't afford a healthy diet — one that now costs more than the extreme poverty line itself.Resources and links:The 2026 State of Food Security and Nutrition in the World (SOFI) report FAO website  Maximo Torero, FAO Chief EconomistMaximo Torero on LinkedInConnect:Future Fork podcast websitePaul Newnham on InstagramPaul Newnham on XPaul Newnham on LinkedInDisruptive Consulting Solutions websiteSDG2 Advocacy Hub websiteSDG2 Advocacy Hub on XSDG2 Advocacy Hub on FacebookSDG2 Advocacy Hub on LinkedIn

Sandra Golden and Steak Shapiro discuss the changing business model at ESPN following the departure of Ryan Clark and the network's investment in high-profile talent. They also explore Steak's personal conflict regarding a family boycott of Houston's restaurant after a disagreement over broadcasting a World Cup match. 01:41 - Changing Sports Media 04:04 - Ryan Clark Dismissed 07:44 - ESPN Budget Strategy 09:30 - Houston's Boycott Drama

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette deuxième partie, Wilfried enchaîne les stages qui forgent sa vocation : Les Crayères à Reims, Le Louis XV à Monaco, puis un trois étoiles en Allemagne où il craque et appelle ses parents en pleurs. Il rebondit au Luxembourg et le restaurant décroche sa première étoile en dix mois. Wilfried raconte comment son chef, très bon cuisinier mais mauvais manager, a façonné son rapport au condiment et à la distance avec ses équipes aujourd'hui.Vient ensuite le grand saut : direction l'Australie, l'anglais appris sur le tas, un resto gastronomique à Brisbane, une ferme d'ail. Il rencontre sa femme et découvre la cuisine asiatique, le miso, le saké. Puis retour à Paris chez Thierry Marx au Mandarin Oriental, la rigueur du deux étoiles et la précision millimétrée, avant que la lassitude ne s'installe et qu'une nouvelle histoire en Amérique latine commence.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

Adam Speas from LaGrange, GeorgiaLooking for Bourbon, Seinfeld, and Star WarsQuizzes with Greenie's Pit at Your Pie in LaGrange and with his brother John on Throwback Trivia TakedownPlugging Star Wars & Whiskey Pours podcast.John Speas from Las Vegas, NevadaLooking for Classical Music, Food, and the 2000 Drum Corps International World Championships Division I FinalsQuizzes with his brother John on ⁠Throwback Trivia Takedown⁠Plugging Throwback Trivia Takedown⁠⁠ podcast.#######TRIVIA NATIONALS 2026We're heading back to Las Vegas this year - and I'll be hosting the Pop Culture Bee! Get your tickets at ⁠⁠⁠⁠trivianationals.org⁠⁠⁠⁠ JOIN THE DISCORD!!!The best way to get the latest updates about the podcast and the Tuesday Sunday night Twitch stream is to join the Discord server. It's easy to do by clicking this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/7FQgJXfXEa⁠Want to build your own game of Tangents?All you have to do is pick a date that works for you: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://calendly.com/triviaworkshop/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠And be sure to check out the other Trivia Workshop links here:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/TriviaWorkshop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thank You Patreon Crew!This podcast wouldn't be possible without your support. Thank you all - and welcome to our newest member, Matt Lamia! If you'd like to join, it's easy! Just go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/TriviaWorkshop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for your options.And as always, thanks to the entire Patreon Crew - Adam Wendell, Alissa, Andrew Buxbaum, Anne Putnam, Asha Ouseph, Brandon Fellows, Brian Irving, Brock Kwiatkowsky, Bryan Nash, cheyenne fletcher, Chris Collins, Christian Hernandez, Claire Bancroft, Dalton McGhiey, Danielle Fields, Ian Schulze, Jane Hansen, Jay Borsom, Jeff Clear, Jillian Hawkins, JJaz, John Liu, Kevin Kuschel, Leslie Hyman, Luc Leavenworth, Madeleine Garvey, Martin Ebert, Matt Lamia, Marc Poland, Nabeel Bader, Nanci Skinner, Nicole Bates-Rush, Paul Paquet, Quizmaster Caleb, Samantha Kuchar, Sara Callori, Sarah Collins, Scott Anglemyer, Scott Barber, Shaun Bernstein, Steven Beningo, StitchinStacey, Tamara Morgan, The Professional Left, Tim Robert Gomez, Tony Schmit, Wendy Curtis, and Will Gilbert

Why has the Food and Drug Administration taken so long to approve new sunscreens? Unlike the rest of the world, the FDA only just approved its first new ingredient in nearly three decades. We learn about a proposal to speed up drug and sunscreen innovation, and a skincare influencer who lobbied for change. Fact checking by Sierra Juarez.  Your Next Listen — The sneaky way companies get new chemicals into our foodConnect with The Indicator— Sign up for The Indicator's weekly newsletter! — Buy the Planet Money book — Find our socials, YouTube and more! — For sponsor-free episodes, subscribe to NPR+ See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy

Narrator: Thomas Jones

Episode 2829 - Vinnie Tortorich and Anna Vocino discuss a variety of topics, like the importance of hydration, while Anna makes some stuffed meatball magic. https://vinnietortorich.com/2026/07/importance-of-hydration-episode-2829 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Importance of Hydration Anna's in the kitchen making mozzarella-stuffed meatballs today! (3:00) Be sure to watch on YouTube to see her kitchen magic in action. They talk about yummy Italian foods, and Anna gives details on what she adds when making the meatballs. How do things pop into Vinnie's head? (26:00) It's been very hot where Vinnie lives, and he mows his own yard; however, his neighbors have questions. (29:00) The importance of hydration cannot be stated enough, especially on hot days. UltraSalt electrolytes in his water are what help him get through working in the heat. Anna gets back to the stuffed meatball magic. (43:00) Cooking can be meditative. Here's the recipe on Anna's Eat Happy Kitchen substack: https://annavocino.substack.com/p/mozzarella-stuffed-meatballs Vinnie's Instagram story features a weightlifter; however, he received an odd comment. (52:00) Check out the Aletha Hip HookTM that Vinnie uses to reduce pain and increase mobility: You can purchase your own through Vinnie's website here: https://vinnietortorich.com/hook Anna's products are now linked to PureVitamin Club's website. Look under the "Food and Snacks" section to purchase them there, too. https://purevitaminclub.com/collections/food-and-snacks Vinnie hopes to add other products as well, all of which will be health-related. The NSNG® VIP GROUP IS NOW CLOSED AGAIN AS OF SUNDAY, MARCH 15TH Anna's next cookbook, Eat Happy Cocktail Hour, is filled with cocktails, mocktails, and appetizers and is available for pre-order right now. If you pre-order, you'll get bonus goodies! You can preorder from a wide variety of booksellers at https://eathappycocktailhour.com/ Please save your receipt from wherever you preorder; you'll need it for your bonuses! Physical Release Date is October 2026 You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on Peacock. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's second cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

Is your life set up to handle all the things you're responsible for? What if I told you that it's possible to build a life that not only supports the season you're in now, but everything you've been asking God for? In this episode of the podcast, I'll help you set up systems and rhythms that support your life and the woman you're growing into. This episode will motivate and equip you to do what it takes to live your life well. Highlights from Today's Episode Identifying this season Engaging with God Protecting what He's building Related Resources Before you can grow, you have to know where you are. Listen to this podcast episode to learn what this season is asking of you. Check out this podcast episode to identify the leaks in your life. Grab the 21 Day Journey on Boundaries. CLICK HERE FOR FULL SHOW NOTES The post #580 – Build a Life that Can Hold More first appeared on Chrystal Evans Hurst.

Your Guess is as Good as Mine

Sean Stone joins me for a conversation that begins in some unexpected places. We explore the paranormal, haunted locations, the unseen forces that shape our lives, and why skepticism, faith and curiosity often collide. Along the way we look at storytelling, consciousness, and whether there's more happening beneath the surface of modern life than we're willing to admit. This is part one of our conversation, with part two coming later this week. Join us on July 27 for a watch along of Sean's film 'Secret Stone' https://bit.ly/SF744-live To get a free audio copy of my book 'How to Become a Christian in 7 Days', you can download it at https://www.russellbrand.com/how-to-become-a-christian-audiobook/ Order my new book 'How to Become Christian in 7 Days' at https://bit.ly/russellbook2 Listen to Jake's new album - https://bit.ly/JakeSmithAlbum If you want to support the show and take care of yourself properly—without turning your bathroom into a laboratory—go to tryreborn.com. It's the Reborn store: supplements, skincare, daily essentials… simple, effective, and made for people who are trying to stay strong while the world does whatever this is. Go check out tryreborn.com and grab what you need Sponsored by Enhanced. Shop Stronger and Longer at https://www.enhanced.com/live-enhanced/Rumble — take 50% off your first order. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary. Take Control of Your Money Easily with Rumble Wallet. Download now at https://wallet.rumble.com/brand. This is a paid advertisement for Rumble Wallet. Rumble is compensating me for this ad.  

Russell discusses how working with Revero and utilizing a carnivore diet helped improve his weight, chronic pain, bloating and sore muscles.  YouTube: https://www.youtube.com/@rvertv Facebook: https://www.facebook.com/rvertv.tv Timestamps: 00:00 Trailer 00:18 Intro 03:12 Becoming a caregiver 08:06 Promoting Revero services 10:21 Food habits while traveling 13:25 Challenges of life on the road 18:59 Revero enrollment and evaluation process 21:21 Holistic approach to healthcare 22:58 Customizing diets for patients 28:55 Talking about the RV lifestyle 31:14 Road trip to San Juan Islands 35:33 Frequent trips to the store 38:59 Needing more weight for workouts 40:19 Discussing online misinformation Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

Retired federal judge Nancy Gertner on the growing perception that SCOTUS rulings are based on politics, and a recap of last week's congressional testimony by Justices Coney Barrett and Kagan. Food policy analyst Corby Kummer with updates on the cyclospora outbreak, how one year of SNAP cuts are pressuring the food system, and why cheesemongers are having trouble selling cheese. We'll re-air Jim and Margery's conversation with author Rachel Hartigan, on her latest book "LOST" about Amelia Earhart.Spencer Buell, Globe reporter who covers Somerville and Cambridge, joins us to talk about the Shotspotter controversy in Cambridge, and how "social housing" is a growing tool to tackle the housing crisis. We ask listeners what their go-to free summer activities are as we reach the season's halfway point

Send us Fan MailSelecting the right ERP for a food and beverage business requires a deeper evaluation than simply comparing features. In this episode, we rank the top food and beverage ERP systems for 2026 by first defining the diverse businesses that make up the food and beverage ecosystem. Our analysis spans manufacturers across the value chain, as well as distributors, processors, co-packers, and other organizations that support the industry. For each ERP solution, we discuss the business models, operational requirements, and deployment scenarios where it delivers the greatest value, helping organizations identify the system that best aligns with their unique operational and strategic needs.In this episode, our host Sam Gupta discusses the top Food & Beverage ERP systems in 2026. He also discusses several variables that influence the rankings of these ERP systems. Finally, he shares the pros and cons of each ERP system.Video: https://www.youtube.com/watch?v=u7il16Lm7E4Read: https://www.elevatiq.com/post/top-food-beverage-erp-systems/Questions for Panelists?

A man fell/climbed into a portable toilet in Kansas City to retrieve a Mountain Dew bottle. He was in there for 8 hours before firefighters got him out. We hear from Chip with Patriot Portable Toilets on what actually happened.New York Giants running back Cam Skattebo is not the sharpest knife in the drawer. He did a back-flip at an event and biffed it. He's coming off of a right ankle dislocation, fractured fibula, and a ruptured deltoid ligament.An Arizona man named Daniel Ray Ballance was arrested in Northwestern Colorado for surfing naked on top of a moving locomotive on Thursday, according to a social media post from the Sedgwick County Sheriff's Office.Uh-oh: The U.S. Food and Drug Administration said the positive testing of cyclospora in Taylor Farms de Mexico lettuce has been retested and should be "considered a false positive."Someone bought a South Dakota Tyrannosaurus rex skeleton for $50 million!The World Cup final between Argentina and Spain was great, especially the halftime show featuring: Madonna, Muppets, BTS, Ted Lasso, Justin Bieber, and Shakira. This was better than the Super Bowl halftime shows.

Have you ever looked at someone who appears healthy and thought, "I want that," only to immediately tell yourself, "But I'd have to starve," "I don't have the time," or "That's just not me"? In this episode, Dr. Emily talks about "skinny thoughts"—the quick, unhealthy thoughts that run through our minds and quietly limit our progress. Even after more than 15 years in her own weight-loss journey and six years of coaching, Dr. Emily still catches herself having these thoughts. She reminds listeners that there is no shame in this. Some thoughts may shift quickly once recognized, while others are deeply ingrained and may persist. The goal is not to judge ourselves. It is about becoming aware of our thoughts, pausing, and choosing what happens next. Dr. Emily shares how her past dieting experiences created the belief that losing weight meant starving. She also talks about the stories people tell themselves about not having enough time, energy, or money—and how those thoughts can stop them before they begin. She also explores the role food plays in people's lives. Food can easily become the most accessible source of comfort, entertainment, and excitement. However, when people begin to find joy through movement, creativity, relationships, learning something new, or spending time outside, they no longer need food to carry all that weight. In This Episode, Dr. Emily Discusses: Why repeated thoughts can begin to feel like facts How past diets can shape people's beliefs about getting healthy The belief that becoming healthy requires starving Why thoughts about not having enough time, energy, or money can keep people stuck How comparison can make people believe that a healthier life is not possible for them Why food should not be the only source of comfort and excitement How faith allows people to accept that they are imperfect while continuing to grow The importance of thinking about who they want to become at 70 or 80 years old How creating space between a thought and an action can lead to a better decision Why taking the next small step is more important than trying to do everything perfectly One of the tools Dr. Emily uses with her coaching clients is called "the pause." Instead of immediately acting on a thought, she encourages people to let it sit for a moment. That small space gives the higher-thinking part of the brain time to step in and evaluate whether the thought is actually true. The pause allows them to slow down and ask: Do they actually know that person is starving? Do they truly believe they must starve to become healthy? Is that thought helping them take better care of themselves? If the answer is no, they can let the thought go without taking action based on it. Dr. Emily encourages listeners to picture the healthiest version of themselves and consider: What is the first thought that enters their mind? What thought follows it? What do they believe it would take to become healthier? Why do they believe that? Is the thought helping them move forward? Who do they want to become in this world? What kind of example do they want to be for their family? What small step can they take today? People do not have to change every thought at once. They can begin by noticing one thought, allowing it to sit, and creating a little space before choosing their next action. If you have ever felt that becoming healthier would require starving, giving up everything you enjoy, or becoming someone you are not, this episode is for you. Ready for more guidance and support? Head to www.emilyvinzantmd.comhttps://www.emilyvinzantmd.com/ or follow Dr. Emily on Facebook and Instagram for more science-backed common-sense health.

The guys discuss how if everyone just did their part and gathered 200-250 bees the world would be a much safer place, when sucking multiple flippers means it's time to eat, and why a WWII German Panther Tank is every realtor's worst nightmare. 

New Windows zero-day, Coca-Cola's Fairlife hit by ransomware, and a core WordPress RCE David Shipley covers a new Windows zero-day disclosure from "Nightmare Eclipse" called LegacyHive, a local privilege escalation flaw in the Windows User Profile Service that could be weaponized despite a stripped-back public release, as Microsoft investigates and sets a Patch Tuesday record with 570 fixes including two exploited zero-days. Coca-Cola suspended U.S. production at its Fairlife dairy unit after a ransomware attack, with scope still being assessed and the Food and Ag ISAC warning the sector has seen about 205 attacks this year. Abbott faces two separate breach claims: ShinyHunters alleges vishing-led SSO compromise and massive data theft from legacy systems, while Shadowbytes claims access via LabCentral credentials, which Abbott disputes as non-sensitive. The episode also highlights Conti leak revelations about healthcare targeting and details a core WordPress bug chain (WP_2Shell) enabling unauthenticated RCE, now patched in 6.9.5 and 7.0.2. 00:00 Sponsor NordLayer 00:36 Headlines Preview 01:05 Windows Zero Day LegacyHive 03:35 Record Patch Tuesday 04:22 Fairlife Ransomware Shutdown 05:49 Abbott Dual Breach Probes 08:09 Conti Leaks Healthcare Cruelty 09:33 WordPress Core RCE WP 2Shell 11:29 Wrap Up And Listener Notes 12:06 Sponsor Message NordLayer

The Food of the Gods “I adjure you, O daughters of Jerusalem, if you find my beloved, as to what you will tell him: for I am lovesick. What kind of beloved is your beloved, O most beautiful among women? What kind of beloved is your beloved, that thus you adjure us?” (So 5:9)   “The nations of the world say to Israel: ‘How is your beloved more than another beloved?” In what way is He God more than other gods, in what way is He a protector more than other protectors?'” (Midrash Rabbah to Shir 5§9)   Once again, the proto-typical event is the exodus from Egypt:   “For I will go through the land of Egypt on that night and will strike down all the firstborn in the land of Egypt, both man and beast; and against all the gods of Egypt I will execute judgments—I am the LORD.” (Ex 12:12) “And what one nation on the earth is like Your people Israel, whom God went to redeem for Himself as a people and to make a name for Himself, and to do a great thing for You and awesome things for Your land, before Your people whom You have redeemed for Yourself from Egypt, from nations and their gods?” (2 Sa 7:23)   When did the other “gods” of the pantheon assume power over the nations?   And are these entities unruly evil demons or ruly assigned powers over the principalities (2 Pe 2:10; Jde 1:8)?   Too involved to answer, and probably not so fruitful, but when Israel goes into the principality of an assigned power, in a sense, it is the territory of that nation's assigned angelic majesty, elohim, or “judge, authority.” There are indeed, however, unruly demonic entities that operate within those principalities that are worshipped as gods.   Elohim is spirit, yet He “eats” the gifts of our worship, the human desire to be near to Him expressed in gifts and sacrifices:   ”You shall consecrate him, therefore, for he offers the food of your God; he shall be holy to you; for I the LORD, who sanctifies you, am holy.” (Le 21:8) “Speak to Aaron, saying, ‘No man of your offspring throughout their generations who has a defect shall approach to offer the food of his God.'” (Le 21:17) “…nor shall you accept any such [blemished, diseased] from the hand of a foreigner for offering as the food of your God; for their corruption (“decay”) is in them, they have a defect, they shall not be accepted for you.'” (Le 22:25)   Elohim’s food is to receive our heartfelt, lovesick obedience free of the decay of death. Our food is to do the will of the Father who sent Yeshua, the Living Word. (Jn 4:34)   The evil and unclean gods of the pantheon also receive “food” when we idolize them [we actually worship ourselves and they enable it]. As in the Garden, when the serpent offered the humans the opportunity to “be like God,” so evil spirits receive the gifts and sacrifices of human beings as food, fuel for their ability to cross into our realm and proliferate.   It was the serpent who was trying to be like God, and he needed Adam and Eve to feed that desire. He fed them what they desired; they fed him what he desired. The serpent is always eager to feed our wrong appetite, desire, emotion, and intellect. The end result, though, is death, not life.   Obedience to Elohim's voice, however, produces life and the ability to continue abundant life in the Garden, a Land flowing with milk and honey, wine and balsam.   The following recitation for the tithe of the third year contains specific language that reminds us we are not to feed the dead, whether ancestors or gods.   Instead, we feed only our Elohim with our holies of sacred obedience. In return, our Elohim sets us high above all the nations and their gods. This is why our Beloved is high above all others and why we are lovesick, seeking His Voice in the night of exile, which is what Adam and Eve should have done, waited to hear His Voice walking in the cool of the evening.   “When you have finished paying all the tithe of your increase in the third year, the year of tithing, then you shall give it to the Levite, to the stranger, to the orphan and to the widow, that they may eat in your towns and be satisfied. You shall say before the LORD your God, ‘I have removed the sacred portion from my house, and also have given it to the Levite and the alien, the orphan and the widow, according to all Your commandments which You have commanded me; I have not transgressed or forgotten any of Your commandments. I have not eaten of it while mourning, nor have I removed any of it while I was unclean, nor offered any of it to the dead. I have listened to the voice of the LORD my God; I have done according to all that You have commanded me. Look down from Your holy habitation, from heaven, and bless Your people Israel, and the ground which You have given us, a land flowing with milk and honey, as You swore to our fathers.' This day the LORD your God commands you to do these statutes and ordinances. You shall therefore be careful to do them with all your heart and with all your soul. You have today declared the LORD to be your God, and that you would walk in His ways and keep His statutes, His commandments and His ordinances, and listen to His voice. The LORD has today declared you to be His people, a treasured possession, as He promised you, and that you should keep all His commandments; and that He will set you high above all nations which He has made, for praise, fame, and honor; and that you shall be a consecrated people to the LORD your God, as He has spoken.” (Dt 26:12-19)   The unruly rebellious entities derive power when they are worshipped; in a sense, they are “fed” by human beings, which attracts greater numbers of unclean and evil spiritual beings…unclean in that those spirits are NOT assigned to the physical realm, but they hunt for physical hosts to enable them to operate there. It actually speeds the process of death and decay to the host because it is an unclean mixture. Life is only within one's assigned realm:   “Then it goes and takes along with it seven other spirits more wicked than itself, and they go in and live there; and the last state of that man becomes worse than the first. That is the way it will also be with this evil generation.” (Mt 12:45)   When we “feed” a spiritual entity our disobedience and rebellion, we transgress, mixing two realms, which invites death, not life. It has no place in the life of a believer in Yeshua, or in a human being at all. This is why disobedience is equated with witchcraft:   For rebellion is as the sin of witchcraft, And stubbornness is as iniquity and idolatry. Because you have rejected the word of the LORD, He also has rejected you from being king.” (1 Sa 15:23)   Because of this rebellion, the kingship and authority was forfeited. Just as in the Garden when the serpent had to entice the human beings into rebelling in order to commandeer their authority to rule, so we still can be deceived into the giving our spiritual authority to the beast by trying to be “like God.” There is only one Elohim, and all other beings are created by Him, even the rebels of the universe. An altar is a “table” connecting the physical realm with the spiritual. Why would we feed rebellious spirits the food of our own disobedience and share their demonic table fare?   “Look at the nation Israel; are not those who eat the sacrifices sharers in the altar? What do I mean then? That a thing sacrificed to idols is anything, or that an idol is anything? No, but I say that the things which the Gentiles sacrifice, they sacrifice to demons and not to God; and I do not want you to become sharers in demons. You cannot drink the cup of the Lord and the cup of demons; you cannot partake of the table of the Lord and the table of demons.” (1 Co 10:19-21)   Angelic powers over principalities don't need or want human worship to enlarge their influence or authority; they already have authority because it is assigned to them. Perhaps it was pre-assigned when the heavenly hosts were created, but more likely their creation prepared them to be assigned to their supervisory divisions after the Flood:   “Two sons were born to Eber; the name of the one was Peleg, for in his days the earth was divided; and his brother's name was Joktan.” (Ge 10:25; 32; 1 Ch 1:19)   There is also this verse that synchronizes the symbolic 70 nations of the earth and their divisions to the number of Israelites who went down to Egypt:   “Your fathers went down to Egypt seventy persons in all, and now the LORD your God has made you as numerous as the stars of heaven. (Dt 10:22) “When the Most High gave the nations their inheritance, when He separated the sons of man, He set the boundaries of the peoples according to the number of the sons of Israel.” (Dt 32:8)   This may not be a contradiction, but a hint to the restoration work in progress, a plan where the twelve tribes of Israel would become the judges over the nations from the gates of Jerusalem, i.e., the gates to the Garden of Eden, and the assigned princes over the nations would be shaken out of the way, that role concluded.   Whatever the details of the plan, it is evident that these angelic majesties were anticipated and assigned, but the original plan was for the righteous among humankind to judge those angels in administering the Kingdom on earth and possibly in the heavenlies:   “Or do you not know that the saints will judge the world? If the world is judged by you, are you not competent to constitute the smallest law courts? Do you not know that we will judge angels? How much more matters of this life?” (1 Co 6:2-3)   These things are what makes our Beloved greater than the other gods of the nations. In addition, Messiah Yeshua can give his most beautiful Bride authority to rule the nations as at the beginning when Adam and Even ruled.   The gods of the nations, whether unruly demonic or the ruly assigned angelic majesties, cannot and will not give this kind of authority, for their authority is either usurped or only a temporary assignment.   “He who overcomes, and he who keeps My deeds until the end, TO HIM I WILL GIVE AUTHORITY OVER THE NATIONS; AND HE SHALL RULE THEM WITH A ROD OF IRON, AS THE VESSELS OF THE POTTER ARE BROKEN TO PIECES, as I also have received authority from My Father; and I will give him the morning star.” (Re 2:26-28)   The morning star? The first resurrection! We can share Yeshua’s table at the wedding supper of the Lamb. (Re 3:20) Please SUBSCRIBE to our newsletter to get new teachings.

The hot summer months often mean full immersion in the natural world for those who grow their own food. On today's show, host Douglas Haynes speaks with master gardener and social media star, Toni Farmer, who has made it her life's work to educate people about the joys of gardening and solutions to the broken food system.  Farmer's work is deeply personal, and often her videos take place in her own backyard vegetable garden where she shares tips and tricks and invites viewers to commiserate about daily struggles with pests or the weather. Home gardens were once the norm, but went out fashion post WWII when Americans prioritized convenience. “All the skills of growing food went away in a single generation,” says Farmer.   But people want to regain that knowledge, and Farmer showed up at the right time with the right knowledge to feed that hunger. Her social media accounts went viral in January 2025 when the Trump administration first implemented tariffs. Now, her posts educate people about the immediate and long-impacts of policy decisions like tariffs and the war with Iran. Her recent series “The Plan” has garnered hundreds of thousands of views. In it, Farmer prepares her audience for the looming global food crisis and encourages them to work with their neighbors to build food security.  Farmer says she's alarmed by the possibility of price shocks in the fall and is concerned by a recent social media trend of conflating conventional and organic farming. She also discusses how regenerative agriculture is the antidote to the cruel and extractive aspects of commercial agriculture and how immersion in your home garden is an antidote to the isolation of our digital lives. At the end of the day, it shouldn't be a privilege to eat healthy food, says Farmer.  Toni Farmer is an adjunct professor at both the University of Pennsylvania and Rowan University in the department of Earth and Environmental Science. At Penn, she teaches Regenerative Agriculture and Integrated Pest Management and at Rowan she teaches The Future of Food, a class about the impact of climate change on agriculture. She holds a Masters of Environmental Science from the University of Pennsylvania and a Master Gardener certification from Rutgers. Toni provides the garden video content for SJMagMedia, winning “best of” for 2021. She appears every Tuesday on Fox29 Philadelphia at 3:30pm helping tri-state regional viewers with garden tips. Learning to grow food is a critical tool for healthy food access. You can find her on Instagram, YouTube, and Facebook as ToniFarmersGarden. Featured image of a community garden via Wikimedia Commons (CC BY-SA 3.0). Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post How a Thriving Garden Can Counteract a World on Fire appeared first on WORT-FM 89.9.

What happens when an entire nation runs out of food? This is one of our favourite episodes from our sister podcast, Reichs and Republics: The German History Podcast, and we'd like to share it with you. In this episode Katja and Chris explore the brutal reality of the 'Turnip Winter' of 1916/17, when the German civilian population was forced to endure extreme hunger, freezing temperatures and a collapsing food system. Food shortages weakened Germany not only physically, but also shattered morale, playing a decisive role in the country's eventual defeat in the First World War. They explore how the British blockade, disastrous harvests and government mismanagement forced people to survive on animal fodder such as turnips and crows! If you enjoyed this episode as much as we did then take a look at the other episodes on the Reichs & Republics Channel! https://www.youtube.com/@ReichsandRepublicsPod Join Our Community: ⁠https://not-so-quiet.com/⁠ Use our code: Dugout and get one month free as a Captain. Support via Paypal:⁠ https://battleguide.co.uk/nsq-paypal⁠ Do you like our podcast? Then please leave us a review, it helps us a lot! E-Mail: ⁠nsq@battleguide.co.uk⁠ Battle Guide YouTube Channel:⁠ https://www.youtube.com/@BattleGuideVT⁠ Our WW2 Podcast:⁠ https://battleguide.co.uk/bsow⁠ If you want to keep your finger on the pulse of what the team at Battle Guide have been getting up to, why not sign up to our monthly newsletter:⁠ ⁠https://battleguide.co.uk/newsletter⁠ Twitter: @historian1914 @DanHillHistory @BattleguideVT Credits: - Host: Dr. Spencer Jones & Dan Hill & Katja Hoyer & Dr. Christopher Dillon - Production: Linus Klaßen - Editing: Hunter Christensen & Linus Klaßen Learn more about your ad choices. Visit megaphone.fm/adchoices

Is chronic pain really an inevitable part of aging—or could it be a warning sign that deeper imbalances are affecting your healthspan, mobility, and quality of life? In this episode of Growing Older Living Younger, Dr. Gillian Lockitch speaks with physical therapist, registered nurse, educator, and functional wellness expert,Stacey Roberts, about the root causes of chronic pain and why conventional treatments often focus on symptom relief instead of true healing. Stacey explains how chronic inflammation, food sensitivities, hormone imbalance, gut health issues, biomechanics, and lifestyle factors can all contribute to persistent pain and reduced function. Listeners will learn how a personalized, root-cause approach may help reduce pain naturally, restore mobility, improve resilience, and support healthy aging and longevity. Stacey Roberts is the Founder of New You Health and Wellness and creator of The Pain-Free Formula. She is a licensed Physical Therapist, Registered Nurse, educator, and functional wellness practitioner with more than 30 years of clinical experience. Her work spans orthopaedics, sports medicine, chronic pain, pelvic health, women's health, and functional wellness. Stacey specializes in uncovering the root causes of chronic pain through an integrative approach that includes biomechanics, nutrition, hormone balance, gut health, and lifestyle medicine. Her current mission is to help people reduce inflammation, improve mobility, and reclaim quality of life without relying solely on medications, injections, or surgery. She is also the host of The Pain-Free Formula Podcast and the author of multiple books on women's health and hormones. Episode Timeline  00:00 – Welcome and introduction  03:54 – Stacey's journey from physical therapy to functional medicine  05:00 – Discovering the connection between gluten sensitivity and chronic pain  10:27 – Why pain is a protective signal rather than the enemy  15:07 – Muscle cramps, nutrient deficiencies, hormones, and gut health  17:52 – Optimizing versus personalizing nutrition for pain relief  18:44 – Food sensitivity testing and unexpected inflammatory triggers  23:03 – The story behind The Pain-Free Formula  26:11 – Hidden risks of long-term NSAID and pain medication use  27:10 – The gut-joint connection and holistic pain management  30:46 – First steps for people who feel they have tried everything  32:57 – Key takeaways for reclaiming health, mobility, and independence  Connect with Stacey Roberts  New You Health and Wellness : https://www.linkedin.com/in/stacey-roberts-pt-rn-mba-msn-6a26997    https://www.youtube.com/@newyouhealthandwellness2178  The Pain-Free Formula (Book)  The Pain-Free Formula Podcast  Connect with Your Host,  Dr. Gillian Lockitch Email: Askdrgill@gmail.com Email me for complimentary iintroduction to Growing Older Living Younger  website: https://www.askdrgill.com/

Mark & Melynda 4 new Chevy Tahoe's for DPS will cost 4.4 million dollars City of Austin auditor has audited 25 non-profit groups and 19 failed to deliver on their promises Food & Drug Administration has revised their earlier announcement See omnystudio.com/listener for privacy information.

The rise of weight loss jabs could completely change the way people shop, and not just for food, according to a leading business consultancy. A new report by EY looks at the way GLP1 weight loss medicines are influencing consumer choices in Australia and what that could mean for business. Report co-author, Lisa Nijssen-Smith spoke to Lisa Owen.

A Rotorua teenager is rolling in the success of an ice cream business that started as a school project. Izzy Talbot launched Izzys ice cream in March, The ice cream truck serves real fruit ice cream made from local ingredients. The 18 year old made the decision to to turn her project into reality rather than head to university straight out of school. Izzy Talbot spoke to Lisa Owen. 

Newscast from Capital Public Radio

Bra Aubrey and the listeners react to the state seizing R326 million in assets from businessman Hangwani Maumela, the Public Protector says Gauteng municipalities are failing to enforce food safety at spaza shops, amid concerns over child deaths from suspected food poisoning, he case of former Miss SA contestant and Miss Universe Nigeria Chidimma Adetshina has been postponed to the 19th of August in the Cape Town Regional Court, more trending news and topics discussed on the show this evening. Tags: 702, Aubrey Masango show, Aubrey Masango, Bra Aubrey, Hangwani Maumela, Chidimma Adetshina, Nigeria, Cape Town Regional Court, Public Protector, Gauteng municipalities, Spaza shops, Food poisoning, Food safety The Aubrey Masango Show is presented by late night radio broadcaster Aubrey Masango. Aubrey hosts in-depth interviews on controversial political issues and chats to experts offering life advice and guidance in areas of psychology, personal finance and more. All Aubrey’s interviews are podcasted for you to catch-up and listen. Thank you for listening to this podcast from The Aubrey Masango Show. Listen live on weekdays between 20:00 and 24:00 (SA Time) to The Aubrey Masango Show broadcast on 702 https://buff.ly/gk3y0Kj and on CapeTalk between 20:00 and 21:00 (SA Time) https://buff.ly/NnFM3Nk Find out more about the show here https://buff.ly/lzyKCv0 and get all the catch-up podcasts https://buff.ly/rT6znsn Subscribe to the 702 and CapeTalk Daily and Weekly Newsletters https://buff.ly/v5mfet Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Previewing the Farm Progress Show with National Events Director Matt Jungmann.Illinois Comptroller Susana Mendoza discusses legislation strengthening regulatory oversight of crematories.Joe Camp at CommStock Investments previews a new market week.  

Dans cet extrait, Nadia Sammut nous raconte le jour où elle a reçu son étoile au gude Micheln. Elle nous parle aussi des ingrédients et plat signature de son restaurant L'auberge La Fenière où elle propse une cuisine sans allergènes, qu'lle a crée au fil de son histoire, car Nadia est allergique au gluten.

On reçoit cette semaine dans le podcast Wilfried Romain, chef du restaurant Lava dans le 5e arrondissement de Paris.Dans cette première partie, il raconte le succès de son restaurant Lava, une cuisine bistronomique pensée autour du feu, du barbecue et de sa passion pour les volcans, portée par une accessibilité des prix.Puis retour aux origines, en Lorraine, dans le petit village de Vaux. Une enfance tranquille et bucolique auprès de parents militaires puis une adolescence plus difficile à cause des mauvaises notes qui l'orientent vers un stage de troisième décisif. De fil en aiguille, la cuisine s'impose : découverte du BEP hôtelier, premiers travaux pratiques, premiers stages en restaurant gastronomique auprès du chef étoilé Bruno Poiré, jusqu'à la révélation d'un métier passion.Entre le kif retrouvé de la réussite, la fierté d'être devenu la cantine de son quartier et le souvenir d'une adolescence marquée par l'incompréhension de certains professeurs, Wilfried commence à raconter ce qui a forgé sa vocation.Pour en savoir plus sur le restaurant de Wilfried, Lava, c'est par ici.

  Junk Food Supper is back and ready to review an all-time classic of bummer cinema, Michael Cimino's 1978 anti-war film The Deer Hunter. It's that classic tale of how the pressures of capitalism might cause you to play fast and loose with bullets to the head. Starring: Robert Deniro, Christopher Walken, John Cazale, John Savage, Meryl Streep - so what else could you want? So #DonloydNow and enjoy this bite-sized Junk Food Supper. We got all this plus the local stench situation, Hitchcock zoomin' (on big butts), the trauma of a modern Evil Dead movie, Bowman doubles down on an unpopular cinematic viewing selection, post-dated Letterboxd diary entries, Sean's memory gets tested, our official nomination for Top Dong Dropper in Cinema History (e-mail us yours) and so much more!! Recorded live-to-tape from rat-infested waters!~! Direct Donloyd Here Got a movie suggestion for the show, or better yet an opinion on next week's movies? Drop us a line at JFDPodcast@gmail.com. Or leave us a voicemail: 347-746-JUNK (5865). Add it to your telephone now! JOIN THE CONVERSATION! Also, if you like the show, please take a minute and subscribe and/or comment on us on iTunes, Stitcher, Blubrry or Podfeed.net. Check us out on Facebook and Twitter! We'd love to see some of your love on Patreon - it's super easy and fun to sign up for the extra bonus content. We'll drum funkily for your love and support. With picks like these, you GOTTA #DonloydNow and listen in!

Enjoy this week's highlight of The Mens Room

Summer Saturdays: Best of QDT Encore Episode: This episode originally aired May 2024.706. Bloggers recommend everything from bleach to baking soda. Food safety experts insist that tap water is all you need. What's the best way to kill germs on fresh produce?New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself! Research references:Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli | National Library of Medicine | 1998 Aug (nih.gov)We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health!Also, find a playlist of our bone health series, Stronger Bones at Every Age. Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find out about Monica's keynotes and other programs at WellnessWorksHere.comNutrition Diva is a part of the Quick and Dirty Tips podcast network. Hosted on Acast. See acast.com/privacy for more information.