Podcasts about Food industry

About this episode:   The wellness industry covers everything from fitness to biohacking, yoga to peptides, and it's backed by culturally and financially powerful players. In this episode: a new paper in the Milbank Quarterly covers how social media fuels the industry's proliferation, the growing skepticism of traditional medicine that allows it to thrive, and the tension between the concepts of wellness and public health. Guest:  Nancy Karreman, PhD, is a researcher of public health interventions at the University of Cambridge.  Nason Maani, PhD, MPH, is a senior lecturer in inequalities and global health policy at the University of Edinburgh.  Host:  Dr. Josh Sharfstein is distinguished professor of the practice in Health Policy and Management, a pediatrician, and former secretary of Maryland's Health Department. He served as the Baltimore City Commissioner of Health from 2005 to 2009.  Show links and related content:  The Political Economy of Wellness: Commercial Determinants of a Burgeoning Industry—Millbank Quarterly  The Outlook on Direct-to-Consumer Health Care—Public Health On Call (February 2026)  Dietitian Influencers On Social Media Are Being Paid By the Food Industry to Promote Products and Messages—Public Health On Call (October 2023)  Transcript information: Looking for episode transcripts? Open our podcast on the Apple Podcasts app (desktop or mobile) or the Spotify mobile app to access an auto-generated transcript of any episode. Closed captioning is also available for every episode on our YouTube channel. Contact us: Have a question about something you heard? Looking for a transcript? Want to suggest a topic or guest? Contact us via email or visit our website. Follow us: @‌PublicHealthPod on Bluesky @‌PublicHealthPod on Instagram @‌JohnsHopkinsSPH on Facebook @‌PublicHealthOnCall on YouTube Here's our RSS feed Note: These podcasts are a conversation between the participants, and do not represent the position of Johns Hopkins University.

Text us a comment or question!Have you ever finished a bag of chips, a sleeve of cookies, or a giant bowl of cereal and thought, "What is wrong with me?"Here's the good news…Probably nothing.In this eye-opening episode of The Over 50 Health & Wellness Show, Coach Kevin pulls back the curtain on the modern food industry and explains why so many people struggle with cravings, constant hunger, overeating, and weight gain.Spoiler alert - it's not because you're weak.It's because you're living in a food environment specifically designed to make you consume more.From hyper-palatable processed foods and the science of craving to the "Snackification of America" and the hidden power of protein, this episode will completely change the way you look at food, hunger, and your own eating habits.If you've ever felt like food has way too much power over you, this episode is a must-listen.In This EpisodeWhy the food industry profits when you stay hungryThe shocking difference between real food and engineered food productsWhat your grandparents understood about eating that we've forgottenThe science behind cravings, the "bliss point," and hyper-palatable foodsWhy you're hungry all the time (even when you're eating plenty of calories)The Protein Leverage Hypothesis explained in plain EnglishHow constant snacking became normalizedWhy most adults over 50 are dramatically under-eating proteinHow to become "hard to market to" and take back control of your health Key TakeawayThe food industry doesn't get paid when you're nourished.It gets paid when you're hungry again.The goal isn't perfection.The goal is awareness.When you understand how modern food is designed to influence your behavior, you can stop blaming yourself and start making choices that support your health, energy, metabolism, and longevity.And maybe the most rebellious thing you can do in today's food environment... is become fully satisfied.Coach Kevin's Challenge This WeekPick ONE thing:

This week on the goodsugar podcast, Ralph Sutton and Marcus Antebi tackle some of the most popular food myths and nutrition debates circulating online today.They discuss whether reheated carbs are actually healthier, if cooked tomatoes provide more nutrition than raw ones, the truth about coffee and dehydration, juice cleanses, sugar fears, intermittent fasting, digestion, weight loss, and why so much nutrition advice can be misleading.Along the way, Ralph shares his experience losing over 100 pounds, while Marcus explains why meal timing, digestion, and lifestyle habits may matter more than most diet trends.00:00 Intro 01:00 Is Reheated Pasta Actually Healthier? 03:00 Cooked vs Raw Tomatoes 04:10 Does Coffee Really Dehydrate You? 06:20 Are We Too Overstimulated? 09:00 Oatmeal vs Oat Bran 13:15 Why People Drink Juice Cleanses 17:20 Can Fasting Reset Your Immune System? 19:20 The Truth About Sugar 23:20 Is Intermittent Fasting Worth It? 28:00 Ralph's 100+ Pound Weight Loss Journey 30:30 Final Thoughts & Wrap UpTEXT us your questions at 718-306-3906!The goodsugar store is the epitome of cool, nestled at 3rd avenue + 69th street!

Inspired by her podcast Ruthie’s Table 4, award-winning chef Ruthie Rogers, the cofounder of London’s celebrated The River Cafe, presents a lively array of compelling interviews about food by a dazzling roster of celebrities including David Beckham, Martha Stewart, and Mel Brooks.For more, Carol and Tim Stenovec, spoke with Ruthie Rogers, Co-Founder of The River Cafe in London, Host of the podcast 'Ruthie's Table 4' AND Author of 'Table 4 at the River CafeSee omnystudio.com/listener for privacy information.

Pushback Talks Season 9 is here with "Word Food"!This season, Fredrik & Leilani return with their signature bite-sized episodes: sharp, surprising, 15-minute explorations of the words that shape our world. Each week, they pick a single word (or two) and unpack how its simple surface hides deeper social, political, and economic realities.Think of it as thought-provoking “intellectual snacking” – quick enough for your commute, rich enough to shift how you see power, privilege, and the systems around us.This week's episode:Industry: In the past, the highest cost for major organizations was paying employees; now wages account for less than 1% of corporate spending! How do we fight back against industry?Solar: Everyone needs some sun, but as oil prices rise, countries that rely on solar power aren't feeling the same economic strain as oil-dependent countries. Is this enough to push more countries towards green energy?New episodes drop every week.Make this your ritual for keeping your curiosity – and your resistance – alive!Support the showSupport the show

  SHOW NOTES Join Linda Mitchell and Sherry Calborne, the Juice Lady, as they explore the truth about seed oils, debunk health myths, and share practical tips for improving wellness through nutrition, especially focusing on the impact of fats and seed oils on health and aging. Key Topics The impact of seed oils on hormones and aging The history and science behind seed oils and their health effects Practical tips for avoiding toxic seed oils and choosing healthy fats The role of nutrition in aging and disease prevention How to read food labels and identify seed oils in processed foods Chapters 00:00 Introduction to the Juice Lady 03:17 Sherry's Personal Journey to Wellness 08:55 Debunking Health Myths: The Low-Fat Disaster 10:57 The Truth About Seed Oils 19:03 Hormonal Disruptions and Seed Oils 22:37 Aging and Cellular Health 28:39 Practical Dietary Changes for Wellness 33:26 Podcast Outro.mp3 Resources The Truth About Seed Oils (book) - https://www.amazon.com/dp/B0C4XYZ123 Seed Oil Scout App - https://seedoilscout.com Juice Lady Website - https://juiceladyinfo.com Follow on Instagram - JuiceLady Cherie - https://www.instagram.com/cherie  

REPLAY! Most people think "grass-fed" tells the full story. According to Cloe Parker, it often does not, and that changes everything about how you shop for meat.On this episode of Wellness Junkies, host Amy Sherman sits down with Cloe, who runs Parker Pastures, for one of the most practical wellness conversations the show has had. Cloe returned home after her mother was diagnosed with cancer and officially took over Parker Pastures right before she turned 20. Her mission since then has been simple. Help families understand what they are eating and why it matters.The wellness tips she shares here are not about supplements or skincare routines. They are about the food most of us buy every week without thinking twice. Cloe breaks down why the "grass-fed" label lost its regulatory meaning in 2016, what grain finishing does to the omega-3 to omega-6 ratio in beef, and what fat color and meat color actually tell you about quality. She also gets into chicken processing, including the bleach bath most commercial chicken goes through before it hits the shelf.These are not wellness hacks you will find in a listicle. They are honest wellness conversations about the food system itself, the kind of relatable wellness conversations that make you rethink your next grocery run. Cloe also shares her wellness routines, from clean food and protein to faith, time in nature, and staying grounded in something real.Whether you are searching for the best wellness products or want better wellness tips for everyday life, this episode gives you a clear framework for both.Episode Breakdown:00:00 How Cloe Parker Took Over Her Family's Meat Company03:32 The Truth About Grass-Fed Labels and What They Actually Mean05:42 How to Tell If Your Meat Is Really Grass-Fed, Grass-Finished13:04 The Truth About Grocery Store Chicken and Bleach Baths13:43 How to Order From Parker Pastures and Buy Meat in Bulk18:19 The State of the Food Industry and Why Small Farms Need Your Support23:01 Wellness Tips From a Rancher: Nature, Clean Food, and Daily GroundingConnect with Cloe Parker:Follow Cloe on InstagramFollow Parker Pastures on FacebookVisit the Parker Pastures websiteUse code "WELLNESS" at checkout for 10% off at ParkerPastures.com, other links on prior episode page on website ⁠⁠⁠⁠⁠For More on this Episode: Read the full show notes ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠

To Sign up for our Patreon go to-> Patreon.com/cultofconspiracypodcastTo Find The Cajun Knight Youtube Channel---> click hereTo find the Meta Mysteries Podcast---> https://open.spotify.com/show/6IshwF6qc2iuqz3WTPz9Wv?si=3a32c8f730b34e79https://flavorsforest.com/cult/Become a supporter of this podcast: https://www.spreaker.com/podcast/cult-of-conspiracy--5700337/support.

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In this episode, Justine Reichman hosts Nina Oduro and Maame Boakye, co-founders of Black Women in Food and Dine and Diaspora, exploring the power of African food culture to connect communities, elevate Black women in the food industry, and promote social justice through culinary innovation. Keywords food justice, Black women in food, African diaspora cuisine, culinary innovation, community building, food equity, cultural competency, food storytelling Key  topics Food as a tool for community connection The role of cultural competency in food innovation Challenges and opportunities for Black women in the food industry Sound bites "Shift anger into action in food justice" "Media shapes culture and amplifies voices" "Black women in food need a platform" Chapters 00:00 Introduction to Essential Ingredients Podcast 00:58 The Lens of Food: Personal Journeys 03:09 Connecting Through Food: The Birth of Dine Diaspora 08:14 Identifying Gaps in the Culinary Industry 12:26 Creating Unique Culinary Experiences 17:48 Justice on the Plate: Respect and Opportunity 22:37 Shifting Anger into Action in the Food Industry 29:15 The Necessity of Black Women in Food 31:19 Unmasking the Food Industry's Challenges 32:10 Purpose-Driven Strategies in Food 34:25 The Ecosystem of Food: Interconnectedness and Equity 36:22 Local Communities and Global Food Systems 38:06 Defining Equitable Food Systems 39:18 Transforming Diversity in the Food Industry 41:48 Shifting Mindsets for Equity 43:04 Honoring Black Women in Food 45:42 Opening Doors for Future Generations 47:41 Envisioning a Sustainable Food Future 49:01 Integrating Generations for Change 50:22 Dreams and Aspirations in the Food Industry

Send us Fan MailDr. Glenn Livingston is a veteran psychologist and former CEO of a multi-million-dollar consulting firm that served Fortune 500 clients in the food industry. After years of working “on the wrong side”, helping corporations influence consumer behavior, he turned his focus toward helping individuals reclaim control over their eating habits.You may have seen his (or his company's) previous work, theories, and research in major periodicals like The New York Times, The Los Angeles Times, The Chicago Sun Times, The Indiana Star Ledger, The NY Daily News, American Demographics, or other major media outlets. You may also have heard him on ABC, WGN, and/or CBS radio, or UPN TV.Driven by his own personal journey from obesity to a healthy lifestyle, Dr. Livingston spent decades researching binge eating and overeating through both clinical practice and a self-funded study involving over 40,000 participants.Today, he is the author of several books, including Defeat Your Cravings and has helped thousands of clients overcome food obsession using a practical, science-backed system that does not rely on willpower alone. He also has 1,000,000 books in distribution and over 1,000,000 readers on PsychologyToday.com!Find Dr. Livingston at-https://www.defeatyourcravings.com/Find Boundless Body at-myboundlessbody.comBook a session with us here! 

JOIN THE MONEY MISSION:https://moneymissionja.comGet the Money Mission Workbook: https://amzn.to/4567eL2 Hurricane Melissa did a number on Jamaica's agriculture sector, and with Hurricane season just around the corner, CB Group is trying to make sure they are ready. We're gonna hear from them exactly how they plan to do that. Plus, NCB's Q2 numbers are out. How did they perform? ******************OUR SEGMENTS: 0:00- Intro1:30 - What's Hot in Business8:02 - Discussion34:37 - Market Recap39:50 - The Analysts - NCB's Q2 numbers*******************SUBSCRIBE TO OUR NEWSLETTER: getmoneynews.comJOIN THE MONEY MISSION:https://moneymissionja.com

Farmers in Central California have grown peaches for Del Monte for generations. But the nearly 140-year-old company recently initiated bankruptcy proceedings and closed two of its processing plants in the state, leaving cultivators with a whole lot of fruit they can't sell.According to the Independent, the cannery closures in Modesto and Hughson caused hundreds of farm workers to lose work and growing operations to lose lengthy contracts with Del Monte. The impacted farms stand to lose significant revenue, but lawmakers are stepping in to help mitigate the financial burden.A bipartisan group of lawmakers said the USDA has granted their request for aid and will make up to $9 million available to fund the removal of up to 420,000 clingstone peach trees — approximately 3,000 acres — prior to the 2026 harvest season. They said based on USDA's analysis, removing 50,000 tons of peaches from production could save growers roughly $30 million in projected losses.It sounds like a drastic step to destroy so many peach trees when selling them to wholesale food distributors seems like an obvious solution. But clingstone peaches are typically reserved for canning or making jelly since they are sweet and juicy but very stuck to their pits. Their relatively firm flesh is better equipped to deal with heat and machine processing. Freestone peaches, with flesh that separates much more easily from their pits, are the types of fruit often found in produce sections.Nevertheless, it's a shocking number of trees to destroy. But, according to the Associated Press, it's an effect of consumer preferences moving away from canned fruits and vegetables, and toward fresher options. That shift has caused sales to lag for Del Monte's signature products and forced the company to restructure and pursue a sale of its assets.#DelMonte #Agriculture #CaliforniaFarming #Peaches #FoodIndustry #Manufacturing #USDA #Bankruptcy #FoodProcessing #Farmers #Agribusiness #SupplyChain #CannedFood #FoodManufacturing #California #FruitIndustry #FarmNews #AgricultureNews #FoodProduction #ClingstonePeaches #FreshFood #EconomicImpact #IndustrialNews #FactoryClosures #FoodSupply #Farming #ProduceIndustry #BusinessNews #FoodProcessingPlant #RuralEconomy

Marico went on a shopping spree — three deals, 700 crores, three weeks. But is it swiftly reinventing itself for the TikTok generation, or a legacy FMCG giant papering over a slowing core with shiny digital acquisitions? MD and CEO Saugata Gupta makes his case to host and ET’s FMCG editor Ratna Bhushan — a 28-year-old average workforce, founders left to run free, and a digital business he promises will hit teens EBITDA by 2030. He also gets unusually candid about the bloodbath in FMCG boardrooms, why CEO tenures are shrinking globally, and what it really takes to build a succession plan that outlasts the boss. Listen in:You can follow Ratna Bhushan on his social media: X and LinkedinCheck out other interesting episodes like:ET Deep Dive: Swipe Left on Reality,India wants manufacturing at 25% of GDP — will AI in factories help?, Tanay Kothari Wants To Kill The Keyboard, From Doer to Director: The LinkedIn Playbook for the AI Agea, Semaglutide Goes Generic: Big Pharma’s Moat Breaks and much more. Catch the latest episode of ‘The Morning Brief’ on The Economic Times Online, Spotify, Apple Podcasts, JioSaavn, Amazon Music and Youtube.See omnystudio.com/listener for privacy information.

Send us Fan MailIn this episode, we explore the journey of Rufino, owner of Rufino's Pizzeria in downtown Las Vegas, as he shares insights on opening a successful pizza shop across from the courthouse, the importance of quality ingredients, and leveraging social media to grow his business.Rufino's InstagramRufinos Pizzeria | Italian Restaurant in Las Vegas, NV321 S Casino Center Blvd., #125,Las Vegas, NV 89101Call Rufino's Pizzeria by phone at(702) 749-3579CorderoRF@gmail.comStay Connected

We often think of our food starting at the farm and ending on our forks, but there is a massive middle ground that keeps the entire system running: the processing stage. But what happens when food processors are disrupted, particularly with labor strikes? UW-Madison Assistant Professor Jeff Hadachek with the Department of Agricultural and Applied Economics and the Division of Extension, tells Stephanie Hoff why strikes happen, how they get resolved, and what happens in the supply chain and to your food bill when there’s a stalemate.See omnystudio.com/listener for privacy information.

→ Sigrid: Use code DRG15 for 15% OFF your full order (valid through May 31) Applied on top of subscription discounts. https://sigridlife.com/discount/DRG15 Episode Description You're not failing at healthy eating. You're navigating a food system that was never designed to help you succeed. Kasper Wickzén spent 15 years inside major food companies (Kraft Heinz, Danone) watching how products were engineered to drive cravings, not nourish bodies. Then his father got diabetes eating what most of us would call a normal diet. That was the turning point. Now he's the co-founder of Sigrid, and after 15 years of research and six clinical trials, he's bringing to market something Dr. G calls one of the most revolutionary metabolic tools he's seen: a natural silica-based particle that slows digestion so your body can actually handle the energy coming in. In this episode, you'll discover:  • Why blood sugar spikes aren't just about junk food - bread, rice, potatoes, and pasta are doing the same thing to your system meal after meal  • How Sigrid's SiPore® technology physically slows enzyme activity in the gut to flatten glucose curves, reduce cravings, and extend energy - without blocking digestion  • Why only 1 in 10 Americans is actually metabolically healthy, and what that means for your energy, mood, weight, and relationships If you eat a modern diet, this episode is for you. Find Sigrid:  • Website: https://sigridlife.com/ Timestamps: 0:00 - Intro 1:32 - Is It a Willpower Problem or a Broken Food Environment?  2:42 - Why You Crash at 3pm: The Blood Sugar Roller Coaster Explained  3:37 - The Moment He Realized Big Food Was Working Against Us  7:11 - Inside Major Food Companies: How Cravings Are Engineered on Purpose  9:00 - His Father's Diabetes & How "Normal" Eating Destroys Metabolic Health  13:50 - How Long Does It Take for Metabolic Damage to Set In?  15:42 - The Technology That Slows Down Digestion (And Why It Changes Everything)  19:28 - What Is Cypore? The Science Behind the Tool  22:22 - Real Data: What Happens to Blood Sugar With and Without the Product  24:30 - Less Cravings, More Energy, Fat Loss — What the Research Actually Shows  27:04 - What People Are Actually Feeling: Satiation, Sleep & Less Bloating  29:07 - Why Blood Sugar Instability Wrecks Your Mental Health & Relationships  32:33 - Capsule vs. Liquid: Which One to Use and When  37:49 - Final Word: Who This Is For and Where to Get It Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into Episode 210 of On The Delo as Delo sits down with Mark Miller, a five-decade veteran of Arizona's beverage and food industry, whose career took him from delivering beer on a Hensley truck in 1978 to serving as VP of Sales for the state's largest Anheuser-Busch wholesaler, leading the Arizona Food Marketing Alliance (AFMA), and now heading BACIC Arizona — the industry-backed organization dedicated to reducing underage drinking across the state. If you're in hospitality, food retail, distribution, or simply want an insider's look at how the food and beverage world really works, this episode is packed with perspective you won't find anywhere else.Mark breaks down how the Arizona beverage landscape evolved from a handful of brands and no light beer to craft explosions, hard seltzers, THC beverages, and the booming non-alcoholic movement — and how consumer behavior, dram shop laws, and lower BAC limits quietly reshaped where and how people drink. He unpacks the three-tier distribution system from the ground up, explains why consolidation among distributors is accelerating, and gives local Arizona food and beverage brands the honest roadmap for getting their products onto grocery shelves, into restaurants, and in front of the right distributors. You'll also hear about BACIC Arizona's newest initiative — funding alcohol-free prom and graduation parties for high school students across the state with $10,000 in grants awarded to schools through organizations like Chicanos Por La Causa.Chapter Guide (Timestamps):(0:00 - 1:41) Episode 210 Intro, Toilet Paper Roll Theory & Mark's Origin Story(1:42 - 4:33) Iowa Farm Roots, Hensley Beverage, Copper Mines & Coming Home to Phoenix(4:34 - 8:41) Beer Evolution: Light Beer, Craft, Seltzers & What Gen Z Is Drinking Now(8:42 - 12:22) THC Beverages, the Three-Tier System & How Prohibition Shaped Today's Laws(12:23 - 17:39) Dram Shop, Liquor Liability, Drunk Driving, Uber & Distributor Consolidation(17:40 - 22:09) AFMA, Food Supply Chain & Lobbying for Online Grocery Delivery Before COVID(22:10 - 25:11) Taxation Battles, Tips Policy & Defending the Food Industry at the Legislature(25:12 - 30:39) Local Brand Playbook: Brokers, Shelf Space, SEO, Siete & Tito's Success Stories(30:40 - 36:28) BACIC Arizona: Underage Drinking Prevention, $10K School Grants & Prom Parties(36:29 - 42:07) Giving Back, Non-Negotiables & Rapid Fire: Golf, Fine Dining & Convenience Stores(42:08 - 43:26) Delo's Close, BACIC Arizona Resource & Bar and Restaurant Insurance Shoutout

Viewpoints Explained: Why Restaurants Are Doing Less On Purpose We look at why sprawling menus are becoming harder for restaurants to sustain. Limiting options is helping kitchens stay predictable, reduce waste and keep service from breaking down during busy hours. Host: Ebony McMorris Producer: Amirah Zaveri   Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's episode is a blast from the past. Think back to your favorite childhood snacks: Lunchables, Dunkaroos, SlimFast bars, and fat-free everything. Did these foods quietly wire you for a lifetime of complicated food choices? If you've ever wondered why you're chasing charcuterie boards and still tracking diet trends, this episode will hit differently. Jenn Trepeck of Salad With a Side of Fries opens the snack drawer of nostalgia and compares iconic 90s foods side by side with their modern counterparts, reading actual ingredient labels from both eras. From Slim Jims to grass-fed jerky, from Crystal Light to electrolyte packets, the names have changed, but the marketing playbook looks surprisingly familiar. The 90s were a wild time for nutrition, and the truth about what was actually in these foods might shock you. This one is equal parts fun, eye-opening, and genuinely useful.What You Will Learn in This Episode:✅ How the fat-free diet culture of the 90s quietly transformed into today's protein-packed wellness obsession, and why they are more similar than different.✅ The shocking differences in food labels from the 90s versus today, using real ingredient comparisons from Wonder Bread, Kraft Mac and Cheese and McDonald's French Fries.✅ Why do so many modern processed foods contain lab-made additives, cheaper fillers, and synthetic ingredients and what economic incentives are driving those formulations?✅ How the thin ideal has returned with new tools, including GLP-1 medications and social media, echoing the same harmful messaging that defined 90s diet culture.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Welcome to a nostalgic deep dive into 90s diet culture and iconic snack foods04:34 Blast from the past: Hamburger helper, fruit roll-ups, Shake ‘n Bake, Lunchables and Kids Cuisine09:18 Comparing SnackWell's to today's Halo Top and the evolution of "guilt-free" processed foods10:47 From SlimFast bars to protein shakes, how fat-free diet culture shaped a generation's eating habits and the upgrade from mystery meat to clean protein-packed snacking12:32 I Can't Believe It's Not Butter and spray dressings; then versus now in food additives and fats15:32 Dunkaroos to Nutella Dippers and Capri Sun to cold-press juice, beloved nostalgia snacks revisited20:37 Reading real food labels, Wonder Bread's original ingredients versus today's chemical-laden version and Kraft Mac and Cheese24:36 McDonald's French Fries in 2000 had three ingredients; today's list is a chemistry lesson28:22 Food dyes and how to change the food industry33:42 Diet culture is back, the return of the thin ideal, heroin chic, and skeletal beauty standards driven by social media36:15 Biohacking, orthorexia, and GLP-1 medications and new names for the same old diet culture pressure39:19 Is 90s nostalgia fueling heroin chic, or is heroin chic fueling 90s nostalgia43:13 Processed food chemicals, plastics, and rising colon cancer rates and the long-term health cost of 90s snack foods44:01 Convenience culture of the 90s versus today KEY TAKEAWAYS:

Consumers are changing. What they want from their food and why is shifting fast. For manufacturers, keeping up means understanding not just the trends but the forces driving them.For food manufacturers, the pressures stacking up right now can feel contradictory. Consumers want food that's healthier, but they won't compromise on taste. They also want products to be more affordable, but their expectations for quality and provenance are rising.And all of this with a backdrop of disruptive influences such as GLP-1 drugs and geo-political tensions.In this episode of the Food Matters Live podcast, made in partnership with BENEO and Meatless, we explore how intelligent ingredient choices can help manufacturers navigate all of it at once.BENEO and Meatless will be at Food Matters Live in London on 3rd and 4th June. Visit foodmatterslive.com to register.BENEOBENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.MeatlessMeatless produces 100% plant-based textured products which are used by the vegetarian and vegan industry as an ingredient in excellent vegetarian and vegan food such as sausages, burgers and many others. We provide a range of textured products based on natural plant-based whole foods like rice, pea, quinoa, wheat, and fava bean. Our white rice fibres are superior for applications like analog white fish or analog processed chicken. Our products are also used as a substitute for fat or meat in processed meat products to improve health and sustainability performances. Meatless is low processed and made of pure natural wholefood raw materials and contains no artificial binders, preservatives, colouring agents, or flavour enhancers. We provide viable high-quality solutions for the food industry. 

In this insightful interview, Michelle shares her journey from ExxonMobil to founding Hyfé, a company revolutionizing carbon refining by utilizing plant waste. Discover how her innovative approach addresses climate change, food industry waste, and health impacts, offering a scalable solution for a sustainable future. Keywords sustainability, waste valorization, bio-refining, plant waste, climate change, food industry, innovation, bio-manufacturing, circular economy Key  topics Hyfé's innovative refining process using plant waste The economic and environmental impact of waste valorization Strategies for scaling sustainable bio-manufacturing The role of consumer awareness and industry collaboration in sustainability Sound bites "We use plant waste instead of crude oil" "Refining carbon like the oil industry did" "Creating new value from food waste" Chapters 00:00 Introduction to Essential Ingredients Podcast 07:16 Valuing Byproducts: A New Perspective 11:03 Personal Impact and Entrepreneurial Journey 15:08 Supply Chain Challenges in the Food Industry 21:28 Collaborative Approaches to Industry Change 25:28 Building a Values-Driven Team 29:42 Emotional Safety in Startups 33:09 The Importance of External Perspectives 34:40 Innovating Contract Structures in the Food Industry 35:33 Balancing Health and Climate Goals 38:19 Navigating Complex Responsibilities 39:39 The Future of Bio-Manufacturing 41:15 Sector Readiness for Change 43:19 The Challenge of Processed Foods 45:34 Building a Sustainable Future 46:35 Transforming Linear to Circular Systems 47:16 Lessons Learned from Hi-Fey 48:52 Essential Ingredients for Success 50:03 Rapid Fire Insights 52:25 Final Thoughts and Future Vision

Smith Sheehy, Vice President of Program Development and a board advisor for the Cybersecurity Association of the Food Industry, discusses the critical role of cybersecurity in the food industry. She emphasizes the importance of securing the digital nervous system of food production, comparing digital threats to biological pathogens. She advocates for integrating cybersecurity into new technologies and policies. Smith also underscores the importance of transparency and continuous education within organizations to enhance cybersecurity practices.

Here's a science and nature guy... Jon BC! We always have fun with him - and we always have something to learn. In this episode, we talk about eating bugs! Are insects the protein of the future? Follow him on YouTube: https://www.youtube.com/@jonbeeceeSee omnystudio.com/listener for privacy information.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/308                          From viral reels warning about 'chemicals in your food' to influencers claiming the food industry is hiding the truth, social media is full of strong opinions about what we eat. But how much of this messaging is grounded in real science, and how much is driven by fear, confusion, or misinformation? In this episode, we're diving into how food, food science, and the food industry are portrayed online and hearing from an expert who's working to bring clarity, context, and credibility back to the conversation. Tune in to this episode to learn about: the raw milk recall from Ballerina Farm the David Bar controversy how some companies are profiting off your fears of the food industry how and why misinformation spreads on social media how credible experts can address misinformation online how to approach mythbusting without amplifying myths promoting evidence-based, accurate info in a clear and relatable manner handling haters effectively on social media short form vs. long form online content what changes in the food industry may improve food science communications resources for health professionals and the public

Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Two recent college grads turned a dorm room pistachio recipe into a fast-growing food brand—by letting their community call the shots. Nicola Buffo and Francine Voit, co-founders of Pistakio, share how they pivoted from pistachio mayo to a sweet pistachio spread one week before their first big grocery pitch, built a loyal following on social media because a college professor forced them to start posting, and turned customer DMs into their best-selling products—including their crunchy spread and date bark. In this episode, Nico and Fran talk about: How a last-minute product pivot landed them in Portland's biggest local retailer Why they said no to Shark Tank and Target before they were ready How community-led product development drove 10x growth Building a brand in public from day one (even with terrible dorm room lighting) The café tour strategy that gets customers to try the product risk-free Navigating a business partnership that's also a romantic relationship The $20,000 TikTok agency mistake and what they learned from it Why taste—not health trends—is their only non-negotiable Whether you're starting a food business, looking for community-driven marketing strategies, or figuring out when to say no to big opportunities, this episode is packed with real talk and actionable advice for ecommerce entrepreneurs. For more on Pistakio and show notes click here: https://www.shopify.com/blog/pistakio-community-led-product-development?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast SUBSCRIBE to our YouTube channel for more video episodes: https://utm.io/uhw53 Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

The Nurses Report on America Out Loud with Ashley Caputo, RN, FMP – I explore how the modern food system impacts our health, exposing ultra-processed foods and their role in chronic illness. I connect gut health, hormones, and inflammation, while examining effects on children. I also share practical steps to choose real, nourishing foods and take control of long-term wellness every single day...

Kate Holgate shares her journey from art and design to leading a creative agency focused on the future of food and agriculture. She discusses how AI is transforming marketing, the importance of human connection, and the evolving landscape of food sustainability. New Episode Out Today!Kate Holgate is the co-founder of Secondborn. An award-winning creative director who has been at it long enough to see trends come full circle, Kate has shaped standout brands across a wide range of industries—from education to outdoor recreation, healthcare to pet care, transit to yes, even toilet paper. When she's not in ideation mode, she serves as Partner and Executive Creative Director at Noble West, a marketing agency focused on the future of food. With infectious enthusiasm and insatiable curiosity, she inspires teams to create bold ideas that defy expectations. Kate's superpower is connecting with people—both through creativity and in real life. When she's not solving creative challenges, Kate is an active community leader and educator in Boise, Idaho. Her experience includes adjunct teaching at Boise State University and serving on the Advisory Board for the University of Idaho. She also coaches for the National Interscholastic Cycling Association, where eighth-grade girls frequently remind her she is not that fast.Get in Touch with Katewww.wearenoblewest.com https://instagram.com/kathrynholgate ‍ ‍https://linkedin.com/in/kate-holgate-98b99a4‍ ‍

Detroit toddler safe after being accidentally towed inside a repossessed car, Mystery bags of Big Mac and McChicken sauces continue to appear on shore along Bay of Fundy in Canada, We've got big news in the spice world: McCormick to combine with Hellmann's and Knorr maker Unilver

Detroit toddler safe after being accidentally towed inside a repossessed car, Mystery bags of Big Mac and McChicken sauces continue to appear on shore along Bay of Fundy in Canada, We've got big news in the spice world: McCormick to combine with Hellmann's and Knorr maker UnilverSee omnystudio.com/listener for privacy information.

Last night, Michelin-star chef Sally Abé, unveiled a ten-point pledge calling on venues to take practical steps against sexism, bullying, harassment and discrimination. She joined Anton Savage on the show to discuss.

Renowned animal rights activist Seb Alex joins the podcast to expose the truth behind your food, sharing the high-performance secrets of elite plant-based athletes and the untold 1,000-year-old history of veganism in the Middle East. Seb Alex is not only an animal rights activist, but also a lecturer, photojournalist and author. With only a single question that even Harvard students could not find an answer to, this unfiltered conversation will challenge your moral compass and change the way you look at your plate forever.-DONATE TO KASSEM TO HELP ANIMALS LEFT BEHIND IN LEBANESE WARZONES:https://gofund.me/42d638ddb-MORE FROM SEB:https://www.sebalex.org/ (Website)https://www.instagram.com/seb.alex/ (Instagram)https://www.youtube.com/c/sebalex (YouTube)-MY BOOK IS NOW OUT AND AVAILABLE RIGHT NOW:⁠⁠⁠⁠⁠⁠https://axelschura.com/maybe⁠⁠⁠⁠⁠⁠-BOOK YOUR FREE CALL WITH US NOW (Mention "PODCAST" when signing up to get your bonuses!):⁠⁠⁠⁠⁠⁠https://axelschura.com/the-evergreen-blueprint/⁠⁠⁠⁠⁠⁠-MY WEBSITE:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://axelschura.com/⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-COACHING AND COMMUNITY:× 30 days FREE membership - change your life with my visualisation and meditation practices (new customers only):⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://axelschura.com/membership/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠× Free Webinar on Evergreen Products:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://event.webinarjam.com/register/6/yxqywig⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠-MY SUPPLEMENTS FROM WATSON NUTRITION (SAVE 5% WITH CODE "AXEL" ON EVERYTHING):D/A/CH:⁠ ⁠⁠https://watsonnutrition.de/?ref=28⁠ (Affiliate Link)⁠⁠⁠⁠⁠⁠⁠-SOCIALS:× Podcast Instagram: https://instagram.com/theaxelschurashow× My Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://instagram.com/axelschura⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠× You can find me and my content on all social media platforms, just follow this Linktree: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/axelschura⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

What happens when the world of “healthy eating” becomes so confusing that we stop trusting our own bodies?   In this episode, Corey and Christine sit down with Chef James Barry of Eat Pluck to unpack one of the biggest problems in modern health: we've outsourced our instincts. From carnivore to vegan, keto to “clean eating,” the conversation explores why so many diets seem to work at first, why they often fail over time, and what it actually looks like to come back to a more grounded, human way of eating.   Join our Patreon community for ad-free episodes, early access, and bonus conversations with guests. https://www.patreon.com/c/ModernAncestralMamas   James shares how years in the health and wellness world shifted his perspective from rigid protocols to something far simpler and more challenging: listening. They talk about the breakdown of our natural hunger cues, how ultra-processed foods disrupt our biology, and why “flavor no longer equals nutrition” in the modern food system. The conversation also moves into family life, exploring how parents can navigate food, connection, and boundaries without falling into control, conflict, or confusion.  

HOPE YOU'RE HUNGRY! The food industry is collapsing before our very eyes: 600lbs of dip is showing up on random doorsteps, the David protein bar is not what it says it is, Hooters at the Mall of America is closing, and Barq's is obsessed with the Soviet Union. Plus BIG Sp*rm Racing news, Carson reveals his recent bad habit, and more! Want to stay up to date with the podcast? Give us a follow on our social media platforms, and check out the video version of this show on YouTube in the links below! Instagram: https://www.instagram.com/ittakesallkindspodcast/ Twitter: https://twitter.com/ITAKPodcast YouTube: https://youtube.com/playlist?list=PLSQ1H-tYJrxroyz82ygvJoI9splHke-Ez 00:00 Intro 15:44 Thought of the Week 34:31 BIG Sp*rm Racing News 42:15 Food News: old and new 01:07:17 Can you name literally one of these comedians? 01:17:04 Carson's Cinema Corner 01:21:33 Whatcha Listening To? 01:24:31 Outro

S6:E26 Consumers want healthier food. But building those products is far more complex than most people realize. Queue Up Episode In this episode of Small Business Stories, Dr. LL sits down with Kash Rocheleau, CEO of Icon Foods, to explore the intersection of food innovation, consumer behavior, and leadership. If people don't trust you, they won't buy from you. If consumers don't understand what's inside a product, they question everything about it. Kash shares insights from inside the ingredient supply chain and explains how consumer trends, health movements, and industry innovation are reshaping the future of food.

S6:E26 Consumers want healthier food. But building those products is far more complex than most people realize. Queue Up Episode In this episode of Small Business Stories, Dr. LL sits down with Kash Rocheleau, CEO of Icon Foods, to explore the intersection of food innovation, consumer behavior, and leadership. If people don't trust you, they won't buy from you. If consumers don't understand what's inside a product, they question everything about it. Kash shares insights from inside the ingredient supply chain and explains how consumer trends, health movements, and industry innovation are reshaping the future of food.

In this episode of Essential Ingredients, Justine Reichman speaks with Rodrigo Vargas, founder of American Vinegar Works. They explore the journey of creating high-quality craft vinegars, the importance of using first quality alcohol, and the culinary applications of vinegar. Vargas emphasizes the need for consumer awareness regarding food quality and the challenges faced by small businesses in the food industry. The conversation highlights the significance of education in making informed food choices and the misconceptions prevalent in the market.   Takeaways American Vinegar Works aims to be the premium choice for vinegar. Vinegar starts with alcohol and reflects its underlying flavors. Quality vinegar should have a nuanced flavor profile, not just acidity. Using first quality alcohol is crucial for making high-quality vinegar. Many commercial vinegars are made from surplus or low-quality alcohol. Vinegar can enhance dishes and should be used creatively in cooking. Consumers should be aware of the marketing tactics in the food industry. Small businesses face significant challenges in accessing markets. Education about food quality is essential for consumers. Curiosity about food can lead to better choices and healthier eating.   Sound bites "Vinegar is like that unsung hero in the kitchen." "A little goes a long way." "Get curious, ask questions about your food."   Chapters 00:00 Introduction to American Vinegar Works 03:04 The Journey of Rodrigo Vargas 05:57 Understanding Quality in Vinegar 09:08 The Importance of First Quality Alcohol 11:57 Health Concerns and Quality Control 15:07 The Craft of Vinegar Making 17:55 Vinegar in Culinary Applications 21:10 The Business of Vinegar 23:56 Consumer Awareness and Education 27:09 Misconceptions in the Food Industry 30:05 Final Thoughts and Takeaways  

Weight-loss injections like Ozempic and Mounjaro are no longer just changing waistlines — according to new research; they're changing supermarket shelves too. Siobhan Maguire, consumer journalist explains why.

In this episode, Jeff sits down with San Francisco City Attorney, David Chiu, to discuss his first-in-the-nation lawsuit against major ultra-processed food manufacturers. Drawing parallels to Big Tobacco litigation, David explains how companies like Coca-Cola, PepsiCo, and Kraft Heinz have used addiction science and deceptive marketing – often targeting children and low-income communities – to maximize profits while leaving taxpayers to cover the healthcare costs. They explore the tobacco industry's direct involvement in building the processed food industry, the 1999 executive meeting that predicted devastating health consequences, and why this lawsuit could reshape how we think about America's food system. This show is made possible by: CBDistillery: Go to CBDistillery.com and use code COMMUNE for 25% off. Timeline: Go to Timeline.com/COMMUNE to claim a special offer for Commune listeners. Stemregen: Get 20% off your first order at stemregen.co/commune with the code COMMUNEPOD Vivobarefoot: Try Vivobarefoot risk-free with a 100-day return guarantee, and get 15% off your order at vivobarefoot.com/commune. Bon Charge: Get 15% off when you order at boncharge.com and use promo code COMMUNE 

In Episode 380 (Rebroadcast of EP 174), we hear from Dan the food industry executive on what's causing price increases and availability disruptions. He explains why this is happening - and what to expect in the future. (His track record on predictions is nearly perfect.) We announce that Prepping 2.0 is now carried on the Firearms Radio Network. We continue the conversation with Dan into the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, CATI Armor, Jared Savik - Montana Realtor, Minutemen Coffee, and My Kind CBD. Learn more about our podcast at Prepping 2-0.com

In Episode 380 (Rebroadcast of EP 174), we hear from Dan the food industry executive on what's causing price increases and availability disruptions. He explains why this is happening - and what to expect in the future. (His track record on predictions is nearly perfect.) We announce that Prepping 2.0 is now carried on the Firearms Radio Network. We continue the conversation with Dan into the After Show, available exclusively to Patreon supporters. Please support our sponsors US Law Shield,  EMP Shield, Numanna Foods, Backwoods Home Magazine, CATI Armor, Jared Savik - Montana Realtor, Minutemen Coffee, and My Kind CBD. Learn more about our podcast at Prepping 2-0.com

We are pleased to have been able to spend time with Judiaann Woo on our  podcast.  Judiaann has her pulse on the food world, which comes from a multi-faceted background and perspective, She shares her journey from a childhood passion for food to her move to New York, where she went from the French Culinary Institute to various high level pastry chef positions, eventually realizing that the kitchen wasn't going to be the place where she would thrive.  She made some adjustments, while also accommodating her relationship in New York, to become a prominent figure in the culinary world before returning to Portland..    Chris and Judiaann discuss her experiences in high-end kitchens, the transition to food consulting and the impact of social media and influencer marketing on the food and travel industry. Ms Woo talks about the importance of authenticity in storytelling and the role of family values --the child of Korean immigrants -- in shaping her career. The discussion also touches on the challenges faced by the restaurant industry during and after the pandemic and the exciting renaissance of Portland's food scene, which has always had Oregon's intense agricultural richness as a foundation for the talent and food enjoyed by many.   Judiaann is a thoughtful, intelligent professional who has had an impact on many businesses and organizations.  A must-listen!   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Guests: Chris Riegel and Jim McTague. Riegel and McTague discuss economic warning signs as high costs and consumer debt cause significant slowdowns and reduced foot traffic in the fast-food industry.

You ever wonder why you can't eat just one chip? Or why chicken tastes different than it did decades ago? In this episode, I break down how the food industry engineered salt, sugar and fat to hit your brain's “bliss point,” how fast food reshaped American farming, and why profit became more important than public health. From factory-raised chickens to feedlot beef to grocery store manipulation, we're unpacking how the system was built—and what you can actually do about it. Spoiler: it's not a willpower problem. It's a design problem.IntroFoodSalt, Sugar, Fat and the Bliss PointSoda: The Original Thirst TrapHow fast food rewired American farmingProfitsWhat we can actually do as consumers?Music by Loghan LongoriaFollow us on instagram: Sergio Novoa My Limited View PodResources & Research:1. Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013. Key themes summarized at LifeClub.org. 2. Summary of processed food engineering and industry tactics at BooksThatSlay.com. 3. Overview of addictive design and ingredient roles at SoBrief.com. 4. Discussion of food companies prioritizing taste over health in processed products. 5. Reporting on antibiotic use and public health risks in livestock farming. 6. Advocacy overview of factory farming, antibiotics, and health impacts.

Dr. Robert Lustig—pediatric endocrinologist, bestselling author, and one of the clearest voices on what's happened to our food—joins host Ginny Yurich on The 1000 Hours Outside Podcast for a conversation that feels equal parts wake-up call and real hope. Lustig explains why so much chronic disease isn't really “druggable” but foodable, how ultra-processed food quietly sabotages the mitochondria that power everything, and why the “calories in, calories out” story is the perfect industry shield. Along the way, he breaks down the eight internal “pathologies” that turn our bodies from a shiny red Corvette into a jalopy, shows why kids are paying the price first (from school lunches to baby food), and offers a simple way forward that doesn't require perfection—just a steady return to real food. Mentioned in the episode: Eat Real schools initiative (eatreal.org), Lustig's fiber project BioLumen and Monch-Monch (monchmonch.shop), the grocery-filter tool Perfact (perfact.co), plus his books Metabolical, Hacking of the American Mind, and Fat Chance. Learn more about Dr. Lustig and all he has to offer here Learn more about your ad choices. Visit megaphone.fm/adchoices

Wing places were slammed!

In Episode 375 (Rebroadcast of Ep 143), Shelby is flying solo and is joined by Dan the food industry CEO. He has some insider information and gives us dire warnings for the remainder of 2021 and into 2022 like very high food inflation and lack of supply. Shelby continues the conversation with Dan in the After Show, which is available exclusively to Patreon supporters of the show. Please support our sponsors EMP Shield    

In Episode 375 (Rebroadcast of Ep 143), Shelby is flying solo and is joined by Dan the food industry CEO. He has some insider information and gives us dire warnings for the remainder of 2021 and into 2022 like very high food inflation and lack of supply. Shelby continues the conversation with Dan in the After Show, which is available exclusively to Patreon supporters of the show. Please support our sponsors EMP Shield