Podcasts about food revolution

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Shoot us a message, we are here for you and we listen!From sleeping on park benches as a runaway teen to selling her cauliflower company for 8-figures, Amy Lacey's story will shock you—and then light a fire under you. After battling lupus, depression, and childhood trauma, Amy transformed her health struggles into a business empire that revolutionized the food industry. Now she's revealing how trauma became her secret weapon in business. Hear the raw, unfiltered truth about how she survived venture capitalists who tried to destroy her legacy, and why her new superfruit company is changing lives. This isn't just another success story—it's a masterclass in turning your deepest wounds into unbeatable strength. If you've ever felt broken beyond repair, this episode will show you why your scars might be your greatest business asset.Connect with Amy:LinkedIn: https://www.linkedin.com/in/hey-amy-lacey/Facebook: https://www.facebook.com/amy.lacey.313/Instagram: https://www.instagram.com/heyamylacey/?hl=enTikTok: https://www.tiktok.com/@heyamylaceyYouTube: https://www.youtube.com/@livingbemeTry Amy's Soursop products with 20% off: https://www.soursopnutrition.com/discount/NOBSWEALTH20PodMatchPodMatch Automatically Matches Ideal Podcast Guests and Hosts For InterviewsAs always we ask you to comment, DM, whatever it takes to have a conversation to help you take the next step in your journey, reach out on any platform!Twitter, FaceBook, Instagram, Tiktok, LinkedinDISCLOSURE: Awards and rankings by third parties are not indicative of future performance or client investment success. Past performance does not guarantee future results. All investment strategies carry profit/loss potential and cannot eliminate investment risks. Information discussed may not reflect current positions/recommendations. While believed accurate, Black Mammoth does not guarantee information accuracy. This broadcast is not a solicitation for securities transactions or personalized investment advice. Tax/estate planning information is general - consult professionals for specific situations. Full disclosures at www.blackmammoth.com.

In this episode, integrative nutritionist and host of the Realfoodolgy podcast, Courtney Swan, discusses her journey to becoming an advocate for healthy eating and food system reform. The conversation delves into her transformative experience at the Senate hearings, where she addressed significant health risks in the U.S. food supply. Courtney highlights the disturbing practices of conventional agriculture, including the widespread use of glyphosate and the FDA's lag in regulating food dyes linked to health issues. She emphasizes the importance of buying organic and supports for alternative farming practices like regenerative farming. Lastly, she sheds light on how consumers can influence food industry trends and the particular impact of harmful chemicals on women's health, offering practical tips for mitigating exposure to toxins.Links Discussed in This Episode |Senate Committee HearingsThe Food Babe - Vani HariPrevious Episode: The Alarming Reality About Synthetic Food Dyes & Their Impact on Children | Brandon & Whitney Cawood (EP355)Book: You Are What You Eat: The Plan That Will Change Your LifeMichael PollanMark HymanPrevious Episode: "You Are Responsible For Your Children's Health" | Joel Warsh (EP347)Movie: Kiss the GroundJason KarpHu KitchenDr. Shanna SwanBleach Bath (!!!)Connect with Courtney:WebsitePodcastInstagramAbout Courtney |Courtney Swan is an integrative nutritionist and "real foodist" on a mission to change the way America eats. She received her masters of Science (MS) in Nutrition and Integrative Health from Maryland University of Integrative Health, and her instagram “@realfoodology” educates people on the realities of the food industry and how to eat healthy with real foods.Episode Sponsors |The Minimalist Moms Podcast would not be possible without the support of weekly sponsors. Choosing brands that I believe in is important to me. I only want to recommend brands that I believe may help you in your daily life. As always, never feel pressured into buying anything. Remember: if you don't need it, it's not a good deal!Enjoy the Podcast?Post a review and share it! If you enjoyed tuning into this podcast, then do not hesitate to write a review. You can also share this with your fellow mothers so that they can be inspired to think more and do with less. Order (or review) my book, Minimalist Moms: Living & Parenting With Simplicity.Questions |You can contact me through my website, find me on Instagram, Pinterest or like The Minimalist Moms Page on Facebook.Checkout the Minimalist Moms Podcast storefront for recommendations from Diane.If you've been struggling with motivation to declutter or work through bad habits that keep you stuck, I'd love to help you achieve your goals! We'll work together (locally or virtually) to discover what areas in your life are high priority to get you feeling less overwhelmed right away.  For more info on my processes, fees, and availability please contact!Our Sponsors:* Check out Acorns: https://acornsearly.com/MINIMALIST* Check out Armoire and use my code MINIMALIST for a great deal: https://www.armoire.style* Check out Avocado Green Mattress: https://avocadogreenmattress.com* Check out Happy Mammoth and use my code MINIMALIST for a great deal: https://happymammoth.comSupport this podcast at — https://redcircle.com/minimalist-moms-podcast2093/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Chef and entrepreneur Franchesca Nor discusses her mission to transform food access through her restaurant Dive Coastal Cuisine and community initiative DiveDWN Future Farm. She shares insights on identifying quality ingredients, from wild-caught salmon to naturally raised chicken, and explains why many common health issues might be linked to processed foods and agricultural chemicals like glyphosate. Franchesca describes her urban farming operation that grows fresh produce while providing nutritional education to families in food deserts. The conversation highlights her belief that exposure to fresh, real food can change eating habits and improve health across all socioeconomic levels.About Our Featured Charity:This season, Alex Perry On Fire is making a monetary contribution to each guest's charity of choice. Francesca's charity is DiveDWN Future Farm. DiveDWN Future Farm is a pioneering initiative in Dallas that integrates sustainable agriculture with community enrichment. DiveDWN utilizes state-of-the-art technology to grow pesticide-free produce using 95% less water, supplying both restaurants and local residents. Beyond farming, DiveDWN serves as a hub for workshops, educational programs, and events, fostering a collaborative environment where farmers, chefs, skateboarders, entrepreneurs, and volunteers unite to address complex challenges and promote a sustainable future.Your turn to start the fire.Like what you heard today on Alex Perry on Fire? Tell usabout it. Want to share what has helped you on your journey? We want to hearabout that, too.Comment on social, DM us or give us a call. Instagram: @alexperryonfire    TikTok: @alexperryonfireCall: 214-506-8023

Jesse Griffiths isn't just a chef—he's a hunter, butcher, and James Beard award-winning author who's on a mission to reconnect people with their food. From tracking feral hogs to teaching butchery and conservation, Jesse brings a no-nonsense approach to ethical hunting and cooking. In this episode, we dive into the truth about wild hogs, why Jesse is committed to hunting locally, the surprising impact of invasive species, and the deeper connection between hunting, conservation, and food. We also swap stories about overcoming school struggles, the MeatEater crew, and the primal draw of hunting, its process and our connection to nature.   Whether you're a seasoned outdoorsman, a passionate foodie, or someone who just wants to understand where their meat comes from, this episode will challenge the way you think about food, conservation, and the hunting lifestyle. https://www.thewildbooks.com/ https://www.daidue.com/ https://www.newschooloftraditionalcookery.com/home https://www.instagram.com/sac.a.lait/ ______ Silvercore Club - https://bit.ly/2RiREb4 Online Training - https://bit.ly/3nJKx7U Other Training & Services - https://bit.ly/3vw6kSU Merchandise - https://bit.ly/3ecyvk9 Blog Page - https://bit.ly/3nEHs8W Host Instagram - @Bader.Trav https://www.instagram.com/bader.trav Silvercore Instagram - @SilvercoreOutdoors https://www.instagram.com/silvercoreoutdoors ____ Timestamps:

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Lily Nichols discusses the importance of focusing on both women's and men's nutrition for fertility. They emphasize the significance of preconception planning, optimal diets, and essential supplements. Lily shares practical advice and research to help couples prepare for a healthy pregnancy.You can access the Show Notes HERE!Where to find Lily Nichols:InstagramWebsite Links Mentioned:My Essential Birth CourseMy Essential Birth Postpartum CourseMy Essential Birth InstagramReal Food for Pregnancy: The Science and Wisdom of Optimal Prenatal NutritionReal Food for Gestational Diabetes: An Effective Alternative to the Conventional Nutrition ApproachReal Food for Fertility: Prepare Your Body for Pregnancy with Preconception Nutrition and Fertility Awareness Does Eating Dates during Pregnancy Improve Labor?GET IN TOUCH!

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

In dieser Podcast-Folge tauchen wir ein in die Welt von Hinterland, einem Social Food Start-up, das Genuss mit sozialem Engagement verbindet. Das Social Food Start-Up Hinterland setzt auf nachhaltige Produktion & faire Wertschöpfung, indem sie kleine landwirtschaftliche Betriebe in Spanien unterstützen, die traditionelles, biologisches Olivenöl herstellen. Dabei fördert das Unternehmen nicht nur qualitativ hochwertige Lebensmittel, sondern sorgt auch dafür, dass diese Produzenten wirtschaftlich überleben können. Hinterland schafft eine direkte Verbindung zwischen Verbraucher:innen & Produzenten und zeigt, wie verantwortungsbewusster Konsum schmeckt & wirkt. Außerdem lernen wir, wie wir richtig gutes Olivenöl erkennen. Erfahre, wie Hinterland Olivenhaine rettet, die lokale Gemeinschaft stärkt & warum „Social Food“ mehr als nur ein Trend ist. Johanna hat 2021, Hinterland gegründet. Sie ist der Co-Founder & CEO. Nach ihrem dualen Studium bei Airbus & der Nordakademie absolvierte sie in London ihren Master of Science in Marketing & Innovation. Johanna ist gerade mal Ende 20 & wurde vom Business Punk zum Gesicht der Zukunft 2023 ausgezeichnet. Links Website: https://www.hinter-land.com/ Instagram: https://www.instagram.com/hinterland_spain/ Empfehlung „Bittere Früchte“ WDR/Arte-Doku: https://www.daserste.de/information/reportage-dokumentation/dokus/sendung/bittere-fruechte-104.html Werbung Voelkel Glühwein & Punch Hygge dein Leben! (Dieser Inhalt richtet sich an Personen ab 18. Jahre) Zünde Kerzen an & mach es dir mit diesem wohlig warmen Hygge Punsch in sieben Geschmacksrichtungen – mit & ohne Alkohol gemütlich. Mehr Hygge bedeutet mehr Zeit, mehr Wärme & mehr Genuss für dich, deine Familie & das Wesentliche. Bio bzw. Demeter-Qualität. Zu kaufen in Biomärkten. Für alle Getränke der Hygge-Reihe spendet Voelkel pro verkaufter Flasche 5 Ct an deutsche Kältehilfen – Aktion „Wärme spenden“ Link: www.voelkeljuice.de/produktart/alkoholfreie-heissgetraenke/ ZWEIvorZWÖLF Infos/Kontakt Website: https://www.zweivorzwoelf.info/ Instagram: https://www.instagram.com/zweivorzwoelf/ Produktion & Musik: David Wehle david@zweivorzwoelf.de, https://www.instagram.com/david_wehle/ Redaktion & Interviews: Andrea Gerhard https://www.instagram.com/andreagerhard_tall_area/?hl=de ZWEIvorZWÖLF Infos/KontaktZur WebsiteZu Instagram Produktion & Musik: David Wehle david@ZWEIvorZWOELF.de, https://www.instagram.com/david_wehle/Redaktion & Interviews: Andrea Gerhard @andreagerhardZWEIvorZWÖLF ist offen für Sponsoren & Partner. Wir wissen, dass Nachhaltigkeits-Unternehmen oft nur ein kleines Marketing-Budget haben. Kontaktiert uns einfach und wir finden eine Lösung

Transforming Global Food Systems Through Local Action Elena Aniere, a 20-year veteran at Slow Food, shares profound insights into how the movement is revolutionizing food systems worldwide. From their successful transformation of 1,000 gardens into 10,000 across Africa, to preserving 6,000+ endangered food products through their Ark of Taste initiative, Slow Food is championing "good, clean, and fair" food practices globally. Aniere explains how the movement connects local farmers with consumers, chefs, and communities, building sustainable alternatives to industrial food systems while preserving cultural food heritage and biodiversity. About Elena Aniere As Network Coordinator for Slow Food International, Elena Aniere leads the transformation of food systems across a vast territory spanning from Southeast Asia to India, and from Pacific Islands to Azerbaijan. An Australian native with deep roots in agriculture and environmental tourism, her journey from managing large-scale farms to championing small-scale sustainable practices since 2004 offers unique insights into both sides of our global food system. Through her pioneering work linking food biodiversity with sustainable tourism, Elena has helped transform thousands of rural communities, making her a leading voice in the movement for good, clean, and fair food systems. Connect with Elena: https://www.linkedin.com/in/elena-aniere-91192b29/ Connect with Swami: https://www.linkedin.com/in/sivaraman-swaminathan-9856501/ Timestamps: 01:28 - 07:30 Why should people care about food ecosystems? 07:30 - 10:58 Is small-scale farming realistic in today's world of scale? 10:58 - 15:47 What drew you to the Slow Food movement? 15:47 - 23:16 How do you put biological and cultural diversity into action? 23:16 - 25:24 What impact does industrialized food have on health? 25:24 - 29:53 How do Slow Food Gardens work? 29:53 - 31:53 What is the Slow Food Cooks Alliance? 31:53 - 36:21 How do you raise awareness about Slow Food? 36:21 - 43:20 How do Slow Food communities work globally? 43:20 - 47:57 How do you build trust between farmers and local consumers? 47:57 - 53:03 How do you make local produce affordable? 53:03 - 56:38 Have you seen small farmer systems impact larger food ecosystems? 56:38 - 1:01:35 Which countries have embraced Slow Food at a national level? 1:01:35 - 1:04:38 How do you fund the movement? 1:04:38 - 1:06:28 How do you stay motivated when change is slow? 1:06:28 - 1:07:53 What does success mean to you? 1:07:53 - 1:09:15 What advice would you give to a university student? 1:09:15 - 1:09:57 What's the best advice you've ever received? 1:09:57 - 1:10:52 What do you believe that others don't agree with? 1:10:52 - 1:11:57 Closing

Steve and Cat are talking about the need for a food revolution. Economical and nutritious meal that you can purchase available? Suffragette Emmeline Pankhurst is out one awesome lady this week. " Fight Night" from Peacock is the What Ca Watchin. Shot of the week is Churro shot. Headbanger band Scorpions are the band of the week.

Dive into Corin Bell's inspiring journey! In this episode, we explore her path from studying Politics and Philosophy in Stockport to tackling food sustainability through her innovative catering business. Corin shares insights on food waste, community impact, and her mission for fairness in food systems. Tune in to discover how she's driving change for a more sustainable future! Corin Bell's Background Corin grew up in Stockport before moving to Manchester for university, where she studied Politics and Philosophy. This academic path was driven by her interest in understanding how systems work. As the first in her family to attend university, she felt nervous but ultimately valued the freedom and opportunities her experience provided, despite studying a subject she considered vocationally useless. Career Journey After university, Corin worked in the public sector, primarily with Manchester City Council, focusing on homelessness and environmental projects. However, she left her job following significant budget cuts after the 2010 election, which greatly affected local authority funding. Exploration of Food Systems Corin's transition into food-related projects stemmed from personal interest rather than a specific career plan. Her work has involved addressing food poverty and sustainability, ultimately leading her to explore the interconnectedness of food systems. Real Junk Food Project Inspired by the Real Junk Food Project in Leeds, Corin and friends launched a similar initiative in Manchester in 2015, aiming to utilise surplus food. They began with pop-up supper clubs offering meals on a pay-as-you-feel basis, though they soon encountered challenges. Challenges with the Pay-as-You-Feel Model Corin highlighted the complexities of the pay-as-you-feel model, including inconsistent income and sustainability issues. To stabilise finances, the decision was made to shift to a catering business with set prices while still supporting community initiatives. Current Work Today, Corin runs a catering business that prioritises reducing food waste and using locally sourced, sustainably produced ingredients. This venture supports community initiatives by providing meals and grocery parcels to those in need, including refugees and low-income families. The catering business, including a café and bar at the People's History Museum, aims to balance commercial activities with community support, demonstrating viable solutions to food system problems while ensuring stable employment for staff. Food Waste Issues Corin emphasised that food waste often occurs not due to spoilage but because it's economically unfeasible to keep surplus food. Businesses may find it cheaper to dispose of excess than to sell it, especially when the food is still edible. Additionally, significant waste happens pre-farm gate, as many farmers opt not to harvest produce that won't sell, contributing to nutritional waste. Retailers often prefer produce with longer shelf lives, leading to the discarding of fresh items that are perfectly ripe but can't be guaranteed to sell. Corin also noted that best before dates are often arbitrary, citing examples like Himalayan sea salt, which can last indefinitely. Community-Centric Business Corin believes in the importance of local businesses over scaling for growth, as local enterprises keep wealth within the community and promote sustainability. She advocates for replicating successful models instead of aggressive expansion to maintain community ties and reduce waste while fostering local entrepreneurship. Consumer Behaviour and Happiness The discussion highlighted the modern consumer culture's focus on constant consumption, which can lead to dissatisfaction. Corin emphasised the need for individuals to find ways to contribute to society meaningfully, especially as younger generations often feel disconnected. She pointed out that true happiness and fulfilment come from personal satisfaction rather than the relentless pursuit of growth or profit. Philosophy and Values Corin underscores the significance of having a philosophical foundation and strong values. Without this grounding, individuals risk becoming mindless consumers, lacking depth and perspective. She calls for systemic change, emphasising that current systems are not designed to support individual happiness and collective well-being. Social Media and Communication Corin discussed the challenges of communication in a visually dominated world, expressing a preference for deeper discussions over memes and quick visuals. Sustainable Living and Political Reform Passionate about sustainable food practices, Corin believes in the need for a fair society and the necessity of shifting agricultural policies towards sustainability, such as reducing red meat consumption. She critiques the government's inability to enact these changes due to political unpopularity, advocating for proportional representation and values-based governance. Balance of Love and Hard Work Corin recognises that success comes from a blend of love and hard work. She acknowledges that unexpected opportunities can alter one's career path. Resources for Learning To promote sustainable living, Corin recommends resources like ethicalconsumer.org for consumers interested in making informed choices. She also suggests staying updated through organisations like Sustain, which advocate for sustainable food systems and policies. Definition of Inspiration For Corin, inspiration is about "lighting a fire," creating energy and motivation within oneself. Looking to the future, she aspires to foster fairness and accountability in the world, advocating for corporate responsibility and empowerment for those who have faced adversity.  Resources:        

Dan Saladino looks at 10 potentially planet changing ideas for the future of food, from a farm out at sea to a pioneering rethink on how we can feed cities. Dan meets the scientists, entrepreneurs and risk-takers focused on transforming the health of the planet, and us. Produced and presented by Dan Saladino.

“There's just nothing better than being able to say that you have some recurring revenue happening in the background of your life.” –Melissa LanzDream of having a business you can take time off from and still make money? I'm talking about recurring revenue with Melissa Lanz, founder of Fresh 20 and expert in subscription services and memberships.Melissa's subscription business has allowed her to buy a home, set up a pension fund, put her kids through private school, travel the world with her family and care for sick parents. She advocates for starting subscription and membership programs rather than high ticket businesses.A goal of a 6-figure business won't drive you forward. Your business can be huge, but you need to start with a real why, a real reason you want to make the money.We talk about: Starting with limited resources and a personal list of 400Amplifying your own messageBeing really clear about what you want to do with the money you makeLaunch mindset and learning from your members/subscribersInteresting ideas for subscriptionsThe magic of automating your processesABOUT MELISSAMelissa Lanz is a former internet marketing executive who quit her day job to promote good eating habits in the midst of a national health crisis. As founder of The Fresh 20, Melissa strives to bring fresh food back to the household table and reduce the amount of processed ingredients being used. During the fall of 2009, Melissa dedicated her efforts to creating this tool for busy families and singles stuck in a takeout rut. To further her goal to be a part of The Food Revolution, she wrote The Fresh 20 Cookbook (Harper Collins 2013) and also promotes education in nutrition and healthy cooking through speaking, locally in Southern California and throughout the country.LINKSThe Fresh 20DOABLE CHANGESAt the end of every episode, we share three doable changes, so you can take what you've heard and put it into action. Action is how change happens.Often we feel like our actions have to be huge to match the bigness of our desires, but we have seen over and over and over again that the little things add up. By stacking up a series of Doable Changes, you will create that big change that you crave. Choose the one that really resonates with you this week and really make it part of your life. Here are Three Doable Changes from this conversation:DEFINE YOUR WHY. What do you want from your business? Do you want to buy a house? Travel? Retire a spouse? Send your kids to college without loans? Be really clear about what you want instead of an amount you target. If you are just getting started your initial why might be smaller — like keeping your babysitter.TALK ABOUT WHAT YOU DO. You need to amplify your own message. What your most excited about right now about what you are doing? Why are you so passionate? Practice talking about it. If you aren't talking at all, set a goal to talk to five people this week. Once you are warmed up, bring it up everywhere.AUTOMATE ONE PROCESS. Automation is essential for passive income and to buy yourself some time away from your business. To automate a process, start by documenting it. When you see the steps and who does what, you can see where you can delegate or outsource more (and have the information somebody else needs to do the job). You can also see where you can use technology to set ahead or automate.

In this episode of The Art of Being Well, Dr. Will Cole sits down with Aliza J. Sokolow, chef, food stylist, and author of the children's book THIS IS WHAT I EAT. Aliza shares her inspiring journey, from working with Jamie Oliver's Food Revolution project to becoming an award-winning food stylist and author. They discuss Aliza's efforts to reform food systems in U.S. schools, the benefits of involving kids in food choices, and the importance of family meals. Aliza also provides practical tips for encouraging kids to try new foods and establishing healthy eating habits. Tune in for an insightful conversation on transforming food practices at home and in schools. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Try AG1 and get a FREE 1-year supply of Vitamin D3K2 AND 5 free AG1 Travel Packs with your first purchase at drinkAG1.com/willcole.Get your free LMNT Sample Pack with any purchase at drinklmnt.com/WILLCOLE. Also try the new LMNT Sparkling — a bold,16-ounce can of sparkling electrolyte water.Go to timelinenutrition.com/WILLCOLE and use code WILLCOLE to get 10% off your order.Visit us.jshealthvitamins.com/willcole and use code WILLCOLE at checkout for 20% your first order or subscription.Go to start.culinahealth.com to book your first session with a registered dietitian today. Your insurance probably covers it and you could pay $0 out of pocket.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Jack Canfield Podcast. I'm Jack Canfield, and I'm thrilled to welcome you to today's episode of the Jack Canfield podcast. Joining me today is not only a dear friend but also a forward-thinker in the realms of health and human potential, Eric Edmeades. Eric is a trailblazer in the emerging Food Revolution, dedicated to empowering individuals to seize control of their well-being. Today, Eric is here to discuss his latest publication, "Post Diabetic," freshly launched last month, which promises to be yet another invaluable resource, steering readers toward vibrant health. His book draws upon his extensive knowledge of evolutionary biology and human nutrition, tracing his journey from his renowned Wild Fit program.  In this episode Eric talks about how his health transformation inspired him to study nutrition and human evolution. He also emphasizes eating a diet focused on seasonal, whole foods like our ancestors ate, rather than restrictive diets. Some key points included understanding why we eat emotionally, the importance of meeting nutritional needs over avoidance, and how humans are adapted to survive seasonal fluctuations through metabolic flexibility. He also discusses challenges in spreading this message due to the influences of the pharmaceutical industry.

In this episode of Hope Natural Health, Dr. Erin speaks with guest Greg Peterson about cultivating an urban food revolution. Greg is the founder of UrbanFarm.org and the host of The Urban Farm Podcast that has over 800 episodes. “What if there was a garden and fruit tree in every yard?” This is a question that Greg ponders every day. For over 32 years he created one of Phoenix's first environmental showcase homes for urban farming. The 1/4-acre yard featured a primarily edible landscape with over 80 fruit trees, rainwater and greywater harvesting, solar applications, and extensive use of reclaimed and recycled building materials. What we now call an Old Growth Food Forest. During this episode you will learn about: What some of the key benefits are of having a garden and fruit tree in your yard Three easy ways to start growing your own food What the top success factor for a garden is  Website:  urbanfarm.org/rootcamp Social media account(s): FB: @TheUrbanFarm IG: @UrbanFarmU   Link to Testing: https://hopenaturalhealth.wellproz.com/   Link to Period Planner:  https://www.amazon.com/dp/B0BBYBRT5Q?ref_=pe_3052080_397514860 For more on Dr. Erin and Hope Natural Health: Check out my Hormone Balancing Program: https://hopenaturalhealth.practicebetter.io/#/619ef36b398033103c7b6bf9/bookings?p=633b5cca8019b9e8d6c3518d&step=package Dr. Erin on Instagram: https://www.instagram.com/dr.erinellis/ Dr. Erin's Website: https://hopenaturalhealth.com/ Hope Natural Health on YouTube: https://www.youtube.com/channel/UChHYVmNEu5tKu91EATHhEiA Follow Hope Natural Health on FB: https://www.facebook.com/hopenaturalhealth

In this episode, “The Backyard Food Revolution: Growing Your Own Nutrient-Rich Food,” Dr. Elena Villanueva welcomes special guest Marjory Wildcraft, a renowned expert in sustainable living and backyard food production. Marjory shares her wealth of knowledge on backyard farming and sustainable living, providing practical steps that you can easily incorporate into your life today. These steps will guide you in starting your own food production, which can significantly enhance your health by offering superior nutritional value compared to store-bought food. Episode Highlights: Marjory sheds Light on the alarming decline in the nutrient density of commercial food, a pressing issue that demands our attention. She explains why growing your own food is not just a healthier alternative but a necessity in today's world. Raising Chickens and Rabbits: Learn the benefits of raising chickens and rabbits in your backyard for a sustainable source of meat and eggs. Practical Gardening Tips: Get practical advice on starting your own garden, from selecting the right seeds to maintaining soil health. Building Self-Reliant Communities: Understand the importance of building self-reliant communities through backyard food production. Connect with Us: Subscribe: Stay updated with our latest episodes by subscribing to TribeTalk. Follow Us: For more tips and discussions on health, join our private Facebook Community, Crusaders For Health. Leave a Review: Enjoyed the episode? Are you following our mission? Leave us a review at https://www.modernholistichealth.com/submit-a-review/ and share your thoughts!

Creating food from 'thin air' sounds like a futuristic dream. But it's a future that's already arrived in the form of Solar Foods - Europe's first factory dedicated to making human food from electricity and air. What started with hydrogen oxidising microbes has resulted in Solein - a non-farmed yellowish protein product. After several years of lab experiments, production is underway in Vantaa, near the Finnish capital of Helsinki. The goal? To produce 160 tonnes of food a year. Solar Foods co-founder and chief executive Pasi Vainikka says Solein is a crucial next step in the food revolution.

Get ready to find new solutions to old problems, and make sure those solutions are in alignment with your personal values. While you're at it, you might consider to what degree your personal values are shaped by your current environment and your upbringing, and if that is serving you or not. (journal prompts to help sort this out in the episode, of course!) Uranus moves to Taurus in a couple weeks! This is a major deal given that Uranus stays in a sign for 7-8 years, depending on retrogrades (it will make its first shift out of taurus in 2031 and move to gemini for good in 2032). This period is likely to influence our stability, values, and the potential for personal and global revolutions in areas like finance, agriculture, and environmental activism. Learn about the historical significance of past transits, and explore how to align your actions with your values for a more grounded and fulfilling life. Tune in for practical tips, journaling prompts, and yoga practices to help you navigate this transformative period. join us for a live class: https://www.yogiscopes.com/classes --- Send in a voice message: https://podcasters.spotify.com/pod/show/yogiscopes/message

Hakeem Jimo is co-founder and CEO of Veggie Victory, Nigeria's first plant-based food tech company. Hakeem and his partner, Bola Adeyanju, also founded Nigeria's first vegan restaurant, V Café, and now run the VChunks meat alternative product company - designed to help veganise Nigerian cuisine. Hakeem is also country director for ProVeg Nigeria. In Sentientist Conversations we talk about the two most important questions: “what's real?” & “who matters?” Sentientism is "evidence, reason & compassion for all sentient beings." The video of our conversation is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. 00:00 Clips! 00:36 Welcome 01:59 Hakeem's Intro - Nigerian father, German mother, growing up in Germany, now in Nigeria - 10 years of veganism and vegan entrepreneurship - Establishing ProVeg Nigeria 03:45 What's Real? - Not much supernatural thinking in small-town Germany "there were more cows than humans" - Lutheran evangelical protestant society but "we went to church twice a year... it was not a very religious background" - Nigeria: "A completely different ballgame... the spiritual, religious world plays a much bigger role in Africa... religion is everywhere here... and I like it... In Africa I started to pray... you don't have that sense of control." - Christianity, Islam as well as natural / traditional religions from the pre-colonial era 08:33 What Matters? - "Every day I see these two sides", Germany (enlightenment, studying philosophy) and Nigeria (travelling as a journalist in W.Africa: "a completely different way people see the world") - Only recently exploring the Bible (via podcasts) "just to understand historically" - Finding references to treatment of animals in the Old and New Testaments - Nigeria: "Religion is much more taken... by the letter" vs. the German way "it's just a parable" - "If you're coming from a western background you just shape your belief system" vs. "people are handing over authority to another level" - "How do we actually convince people... whether I'm in Germany or Nigeria?" - "I walk through the streets here... it's funny... even though everybody is black and in Germany everybody is white I see features... very similar behaviours" - "I see really the universal parts... that's where things come together... trying to change the world and not just a few enlightened people" 13:16 Who Matters? - Step-father in Germany was a farmer "neighbours got together and bought a pig... the butcher coming to the farm" - Hearing stories about factory farming "they were using nicotine to disinfect the chickens... there's something wrong here"... overfishing... foot and mouth disease - "Nobody in rural Germany was talking about sentientism or veganism " - University in Hamburg "there was an alternative meal in the canteen"... a vegetarian partner aware of history of US colonialist animal agriculture - Travelling to West Africa and eating #streetfood "when I'm on a #vegetarian diet I don't get sick!" vs. getting typhoid fever from a road-side meat barbecue - "You start learning... what's the implications... I realised... this is good... let me become vegetarian" 24:35 A Better Future? 48:41 Follow Hakeem - https://www.linkedin.com/in/hakeemjimo/ - https://veggievictory.com/ “We are winning with the veggies!” - https://proveg.com/ng/...and much more. Full show notes at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Sentientism is “Evidence, reason & compassion for all sentient beings.” More at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sentientism.info⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Join our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"I'm a Sentientist" wall⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ via ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠this simple form⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Everyone, Sentientist or not, is welcome in our groups. The biggest so far is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here on FaceBook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Come join us there! --- Send in a voice message: https://podcasters.spotify.com/pod/show/sentientism/message

Linda Middlesworth is an 80-year-old vegan powerhouse who triumphed over cancer, heart disease, and obesity. As a Food for Life Nutrition and Cooking Instructor for Physician's Committee for Responsible Medicine, Linda will not only share her remarkable journey but will also discuss food addiction, and how to live a full life. Watch Full Episode Here!

In this episode we speak with Martin Zorrilla, CTO at Nutrition Technologies . This episode explores the exciting world of insect agriculture with Nutrition Technologies, a company using black soldier flies to revolutionize the food industry! Discover how these insects provide a sustainable and resource-efficient protein source for animal feed and pet food while tackling food waste through innovative decomposition. We'll delve into the transformative potential of insect agriculture in creating a more resilient food system.

Vani Hari recounts her journey from a corporate job to becoming a formidable food activist. Discussing her impactful investigations, Hari shares how her passion project gained momentum, leading her to challenge major companies like Kraft, Subway, Chipotle, Chick-fil-A, and Starbucks to reformulate their ingredients. Focused on removing harmful additives like artificial food dyes, Hari emphasizes the disparities in food regulations between the United States and Europe. The interview delves into the ethical responsibility of corporations and the transformative power of consumer activism.LISTEN TO THE FULL EPISODE!Sign up for the Greatness newsletter!

FREEDOM - LIBERTY - HAPPINESS SUPPORT DOC MALIK To make sure you don't miss any episodes please subscribe to either: The paid Spotify subscription here: ⁠https://podcasters.spotify.com/pod/show/docmalik/subscribe The paid Substack subscription here: ⁠https://docmalik.substack.com/subscribe About this conversation: Ben Hunt is the author of The Red Pill Food Revolution and a philosopher who has always been fascinated with the question of how humans can live healthy, happy, and rewarding lives on Earth. That curiosity, combined with a healthy distrust of anything mainstream, has led him to explore a wide range of subjects spanning everything from biohacking to food and farming to ethics and spirituality. In addition to his main roles as a writer and a health and lifestyle coach, Ben is also a graphic designer, didgeridoo maker, bushcraft instructor, and chess player. I hope you enjoy this episode. Much love Ahmad Links Substack ⁠Ben Hunt Substack Linktree ⁠Ben Hunt Linktree IMPORTANT INFORMATION The War On Health II conference is on 30 and 31st March. You can find details of the event, location and prices here ⁠The Big Fat Challenge Remember to use the DOCMALIK code and get £50 off. AFFILIATE CODES Hunter & Gather Foods ⁠Hunter & Gather Foods Use DOC15 to get 15% OFF your first purchase with Hunter & Gather Foods, and DOC10 for 10% off all further purchases. Roots Products Use the following referral link ⁠https://therootbrands.com/DocMalik IMPORTANT NOTICE Following my cancellation for standing up for medical ethics and freedom, my surgical career has been ruined. I am now totally dependent on the support of my listeners, YOU. If you value my podcasts, please support the show so that I can continue to speak up. ⁠Buy me a coffee⁠ If you want to make a one-off donation.

A Filéző vendége Gáspár Gábor, a Food Revolution alapítója volt, aki megunta, hogy nem talál minőségi ebédkiszállítót, ezért indított egy saját vállalkozást. De nem épp a gourmet fogások halála-e a házhozszállítás? Mennyit hajlandóak fizetni az emberek az egészséges és jó ételért? És miért mindenki csak pizzában és hamburgerben gondolkodik?

A Filéző vendége Gáspár Gábor, a Food Revolution alapítója volt, aki megunta, hogy nem talál minőségi ebédkiszállítót, ezért indított egy saját vállalkozást. De nem épp a gourmet fogások halála-e a házhozszállítás? Mennyit hajlandóak fizetni az emberek az egészséges és jó ételért? És miért mindenki csak pizzában és hamburgerben gondolkodik?

Ocean Robbins passionately discusses the mission and vision of the Food Revolution Network that he co-founded with his father. Highlighting the dire need for healthy, sustainable food for all, Robbins emphasizes the importance of changing the global perspective on food consumption. By offering a wealth of resources, from detailed articles to a Food Revolution Summit, he presents a clear roadmap for those wishing to embark on a transformative food journey. His emphasis is not just on individual health but on building communities, nourishing relationships, and being agents of global change. #FoodRevolution #SustainableEating #AgentOfChange.

Explore the world of Bustanica with Feras Al Soufi, General Manager in this episode. From securing greens for Emirates Flight Catering to being the world's largest vertical farm, Bustanica produces 3 tons of pesticide-free, ready-to-eat produce daily. Discover high-tech, climate-controlled farming, reducing water usage by 95%, aligning with UAE's 2050 food strategy and UN's goals. Feras shares the vision of empowering local food chains and revolutionizing markets. This episode sparks collaboration in the food tech industry, envisioning a future where vertical farming addresses global challenges for a secure, delicious food system.

This episode is so important! Author/farmer/Revolutionary John Klar and I explore a ton of topics surrounding local food, small farms and everything in between. It gets a little passionate! If you are interested in grabbing his amazing book Small Farm Republic click HERE You can learn about John, what he is writing about, subscribe to his substack and connect with him on his website https://www.smallfarmrepublic.com/

Can food culture help combat non-communicable lifestyle diseases? We explore this question and more in the first episode of Season 6 of the Foodie Pharmacology podcast with Dr. Cassandra Quave. This week's guest is Chef Robert Oliver, an award-winning author, TV host, food ambassador, and renowned New Zealand chef with restaurants in cities like New York, Miami, Las Vegas, and Sydney. Chef Oliver discusses his passion and in-depth knowledge of Pacific cuisine, the significance of local foods, and the impact of his initiative, the Pacific Island Food Revolution. This movement aims to fight lifestyle diseases in the region by revitalizing and promoting traditional Pacific cuisine and sustainable farming methods. Join Dr. Quave and Chef Oliver as they delve into his innovative work, the unique flavors of the South Pacific, and how food and culture can foster social and economic transformations while promoting health and sustainability. This podcast is sponsored by The Periodic Table of Food Initiative in association with the American Heart Association. The views and opinions in this podcast are those of the presenters and represent the synthesis of science. For more information on the Periodic Table of Food Initiative, please visit https://foodperiodictable.org/ #FoodiePharmacology #ChefRobertOliver #healthyeating #traditionalfood #FoodRevolution #ptfi

Our first guest of season two is Emmy-nominated TV producer, showrunner, and director Natalee Watts. Among her many credits, Natalee was Chef Jamie Oliver's Producer for two seasons of ABC's Emmy Award winning, Jamie Oliver's Food Revolution, and was a producer-director on his 7-part British documentary series Dream School for Channel 4. She was the Co-Creator, Executive Producer and Showrunner for the 10-part documentary series, Operation Change for the Oprah Winfrey Network as well as the Director and Co-Executive Producer of the 10-part documentary series Kentucky Ayahuasca for Vice. Natalee has produced 38 episodes of ABC's Emmy-nominated Dancing With The Stars and 24 episodes of ABC's The Bachelor. She has also produced series for NBC, CBS, FOX, TBS, MTV, OWN, E! Entertainment, and DISNEY+. Recently, Natalee served as the Co-Executive Producer of the CBS hit competition reality series, Tough As Nails. Tough As Nails celebrates hard-working women and men who are essential to America's infrastructure. She has so far filmed in 31 countries around the globe. Natalee was born in Wilmington, NC, the middle of three daughters to Evan ‘Butch' Watts, a retired financial services advisor and artist, and Vickie Tienken Watts, a teacher. After graduating from New Hanover High School, Natalee attended the Appalachian State University to study Broadcast Journalism & Psychology. Once she decided to embark on a career in television with her sights ultimately set on Hollywood, she headed for Chicago where she had her first break in the business. For five years she worked on the Jenny Jones Talk Show starting as a PA and leaving as a producer. Natalee has gained extensive experience in different genres within the television medium which have profoundly impacted her and now influence her future goals in TV production. In her spare time she enjoys designing websites and still photography and lives in LA with her partner cinematographer Gretchen Warthen.Natalee's links:Instagram: @nataleewattsWebsite: https://www.nataleewatts.com/ IMDB: https://www.imdb.com/name/nm1451659/Women whose work Natalee admires:Beth Robinson, Film & TV Set DecoratorAnna Echols, Cake ArtistKerry September, Makeup ArtistAnna Jones, ANNA JONES - Food Stylist & Author Host: Chris StaffordProduced by Hollowell StudiosFollow @theaartpodcast on InstagramEmail: hollowellstudios@gmail.comThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4769409/advertisement

Our first guest of season two is Emmy-nominated TV producer, showrunner, and director Natalee Watts. Among her many credits, Natalee was Chef Jamie Oliver's Producer for two seasons of ABC's Emmy Award winning, Jamie Oliver's Food Revolution, and was a producer-director on his 7-part British documentary series Dream School for Channel 4. She was the Co-Creator, Executive Producer and Showrunner for the 10-part documentary series, Operation Change for the Oprah Winfrey Network as well as the Director and Co-Executive Producer of the 10-part documentary series Kentucky Ayahuasca for Vice. Natalee has produced 38 episodes of ABC's Emmy-nominated Dancing With The Stars and 24 episodes of ABC's The Bachelor. She has also produced series for NBC, CBS, FOX, TBS, MTV, OWN, E! Entertainment, and DISNEY+. Recently, Natalee served as the Co-Executive Producer of the CBS hit competition reality series, Tough As Nails. Tough As Nails celebrates hard-working women and men who are essential to America's infrastructure. She has so far filmed in 31 countries around the globe. Natalee was born in Wilmington, NC, the middle of three daughters to Evan ‘Butch' Watts, a retired financial services advisor and artist, and Vickie Tienken Watts, a teacher. After graduating from New Hanover High School, Natalee attended the Appalachian State University to study Broadcast Journalism & Psychology. Once she decided to embark on a career in television with her sights ultimately set on Hollywood, she headed for Chicago where she had her first break in the business. For five years she worked on the Jenny Jones Talk Show starting as a PA and leaving as a producer. Natalee has gained extensive experience in different genres within the television medium which have profoundly impacted her and now influence her future goals in TV production. In her spare time she enjoys designing websites and still photography and lives in LA with her partner cinematographer Gretchen Warthen.Natalee's links:Instagram: @nataleewatts Website: https://www.nataleewatts.com/ IMDB: https://www.imdb.com/name/nm1451659/Women whose work Natalee admires:Beth Robinson, Film & TV Set DecoratorAnna Echols, Cake ArtistKerry September, Makeup ArtistAnna Jones, ANNA JONES - Food Stylist & Author Host: Chris StaffordProduced by Hollowell StudiosFollow @theaartpodcast on InstagramEmail: hollowellstudios@gmail.com

According to the owners of Uling: The Charcoal Project, they initially discussed featuring only the authentic Chicken Inasal on their menu because it is grilled over charcoal. However, they realised that they could create and serve dishes with a 'twist' from the entire Filipino cookbook, such as Crispy Brussels sprouts with kare-kare sauce and black bean bagoong. - Ayon sa mga may ari ng Uling: The Charcoal Proect, una nilang pinag-usapan lutuin lamang ang putaheng authentic Chicken Inasal, dahil inasal siya na niluto sa uling subalit napagtanto nito na maaari palang gawin at ihain na may 'twist' ang buong Pinoy cookbook tulad ng crispy brussel sprout kasama ang kare-kare sauce at black bean bagoong.

Phil Escott has been writing for as long as he can remember. Unlike drumming, which is his other passion, writing was always effortless. Phil has written for many printed and online publications on such diverse subjects as travel, carnivore and low-carb diets, health, weight training, mountain biking, motorcycling, carp fishing and spirituality/nonduality, and he has used his pedantic tendencies to proofread a national magazine every month and many books for other authors. He has also written a book on how he reversed crippling arthritis and how he used the experience to find himself and much more, called ARTHRITIS - The Best Thing That Ever Happened to Me: Healing The Pain Of Psoriatic And Rheumatoid Arthritis And How Autoimmunity Can Heal Your Body And Soul. His latest book is called The Red Pill Food Revolution, which encourages readers to discover the hidden history of how food has been used over the centuries to make humanity weak, sick, and dependent... and how to fix it!Find Phil at-https://www.thebigfatchallenge.com/home2For all links to personal consults, join The Big Fat Challenge or Tribe, The Red Pill Revolution books, Facebook groups, Instagram, The Subtraction Method autoimmunity online course and Phil's Kindle bestseller, Arthritis- The Best Thing That Ever happened To Me, go to Phil's Linktree at- https://linktr.ee/philescottFind Boundless Body at- myboundlessbody.com Book a session with us here!

What would happen if we started to locally source your food? It would cause a complete revolution and I think it would change everything. In this episode I talk about why I started to source my meat locally and how it blew up into an awesome collaborative of over 350 people and 7 local farmers. If you want to see what we are doing click HERE to see my webpage that explains what we are doing. If you are local please join us! See all my Freebies, courses and digital products HERE See my Amazon Store HERE Follow me on Instagram HERE

Changing the food system to meet the UN's environmental goals could generate close to $10 trillion of additional revenue or cost savings. This is a massive opportunity that will require unprecedented collaboration, new business models, technologies, and a fundamental shift in how we think about and interact with our food system. In this episode, Analisa shares part of a keynote she delivered for EIT Food Sales Booster in cooperation with Katalista Ventures on the future of agriculture. You will hear how our food system got to where it is today, where we are headed, and why food is one of the most exciting industries to be working and investing in today. Book Analisa as a Speaker Looking for a speaker for your next event? Analisa Winther is a frequent speaker, MC, and workshop facilitator on the future of food. Whether in person or virtual, she brings high energy and a deep knowledge of the agrifood industry to the stage. Check out her portfolio and booking information here. About Analisa Winther Analisa Winther is an ecosystem developer, consultant, and coach in the food industry. Analisa advises corporations on where to partner and invest in the agrifood space. Analisa is also a coach to startup founders helping them to attract the right investors and individuals to create their career. Website: www.analisawinther.com Newsletter: www.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Episode Transcript Related Links Top 10 Startup Interviews More episodes on farming How a Norwegian family transitioned to regenerative farming Tim Wendelboe on biological coffee farming Meraki Impact on venture philantrhopy Join the community  This show is listener-supported so your contribution directly enables more awesome content like this. You'll also get access to discounts, special events, and episode transcripts. Upgrade here

Diets Impact On Climate Change And Natural Resources Join Ocean Robbins, Gerard Bisshop, and Glen Merzer as they delve into a crucial discussion about the significant impact of our diets on climate change and natural resources. This enlightening conversation examines how our food choices directly influence environmental sustainability, biodiversity, and health. Get insights into how a shift towards plant-based diets could significantly alleviate the environmental burdens we face today. Don't miss out on this critical conversation about the intersection of nutrition and environmental responsibility. #ClimateChange #PlantBasedDiet #SustainableLiving Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

Celebrity chef and activist Robert Oliver is on a mission to revitalise Pacific food by showcasing local cuisine knowledge. Season three of his reality show 'Pacific Food Revolution' launched on TV1 over the weekend. New this season is Bertrand Jang, a Fijian chef who owns Sweet and Me in Onehunga, who has joined Robert as co-host. He speaks to Jesse about the role today.

The frozen food aisle is getting a nutritious makeover thanks to brands like Counter, offering macro-friendly meals that make healthy eating effortless. In this episode, Benn Manning, Co-Founder of Counter, shares the origin story behind the brand's rapidly growing success, with an MBA from Harvard and over a decade of experience at Walmart, Benn dishes on Counter's unique business model and how they're making protein-packed, macro-friendly meals conveniently available and affordable through major retailers. In this episode you'll learn: The “aha” moment that sparked the idea for Counter How they choose which creative recipes to bring to market The science behind formulating macro-friendly meals Why social media and influencers are critical to their marketing Why deceptive labeling is the “buried body” of the food industry Their plans to expand into new food categories long-term Why the brand aims to shift how we talk about nutrition in America If you're hungry for effortless ways to eat better, don't miss this insider's view behind the scenes of one of the most exciting new brands in frozen food.   Sign up for Erik's weekly newsletter - Adaptation Start AIM7 for Free Get my weekly newsletter - Adaptation. Eat Counter Digital Cookbook Quotable moments: "We're not starting from ground zero, like this way of eating isn't some revelation that, you know, we created like anybody who has been in a high-level athlete, or has had a weight loss coach or any of the bodybuilding the last 30, 40 years, like they're aware of macros." - Benn Manning "You're going to see other people start to bring this language and vernacular around macros to their own brands." - Benn Manning ABOUT THE BLUEPRINT PODCAST: The BluePrint Podcast is for busy professionals and Household CEOs who care deeply about their families, career, and health. Host Dr. Erik Korem distills cutting edge-science, leadership, and life skills into simple tactics optimized for your busy lifestyle and goals.   Dr. Korem interviews scientists, coaches, elite athletes, entrepreneurs, entertainers, and exceptional people to discuss science and practical skills you can implement to become the most healthy, resilient, and impactful version of yourself. On a mission to equip people to pursue audacious goals, thrive in uncertainty, and live a healthy and fulfilled life, Dr. Erik Korem is a High-Performance pioneer. He introduced sports science and athlete-tracking technologies to collegiate and professional (NFL) football over a decade ago. He has worked with the National Football League, Power-5 NCAA programs, gold-medal Olympians, Nike, and the United States Department of Defense. Erik is an expert in sleep and stress resilience. He is the Founder and CEO of AIM7, a health and fitness app that unlocks the power of wearables by providing you with daily personalized recommendations to enhance your mind, body, and recovery. SUPPORT & CONNECT Instagram - https://www.instagram.com/erikkorem/ Twitter - https://twitter.com/ErikKorem LinkedIn - https://www.linkedin.com/in/erik-korem-phd-19991734/ Facebook - https://www.facebook.com/erikkorem Website - https://www.erikkorem.com/ Newsletter - https://erikkoremhpcoach.activehosted.com/fSee omnystudio.com/listener for privacy information.

There has been a boom in the market for plant-based foods and products that mimic meat in recent years. But that boom has hit a blip amid a cost of living crisis and increasing consumer worries about ultra-processed food, says Bee Wilson. Help support our independent journalism at theguardian.com/infocus

Heal Your Body & Your World With Food Join Ocean Robbins, a renowned food revolutionary, in our video 'Heal Your Body & Your World With Food'. Explore how your daily food choices can transform not only your health, but also our planet. Dive into topics from sustainable eating to climate change, factory farming horrors, and potential future food sources. Prepare to challenge what you know about the connection between your plate and the world around you! Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

Get the Holistic Health Bundle July 20-30, 2023: https://tinyurl.com/Holistic-Bundle I can't believe I got to interview Ocean Robbins. I have been following The Food Revolution for over a decade now thanks to FRN, I am now a Certified Plant Based Coach! Just another tool added to my tool belt to help you thrive! Ocean and I talk about how to accelerate world healing and how to get involved yourself. Ocean Robbins is the CEO and co-founder of the 500,000+ member Food Revolution Network — one of the largest communities of healthy eating advocates on the planet. He has held hundreds of live seminars and events that have touched millions of lives from 190 nations. Ocean is founder and was director of the nonprofit YES!, which has led transformational events for 650,000 leaders in 65 nations. He's a recipient of the national Jefferson Award for Outstanding Public Service, the Freedom's Flame Award, the Harmon Wilkinson Award, and numerous other honors. Ocean has served as adjunct professor for Chapman University, and on the boards of Friends Of The Earth, Creating Our Future, Tipping Point Network, Turning Tide Coalition, and many other organizations. Ocean's grandfather founded Baskin-Robbins, and his father, John Robbins, walked away from the family company and ice cream fortune to write bestsellers, including Diet for a New America, and to become a renowned health advocate. Now, Ocean is on a mission to transform the industrialized food culture into one that celebrates and supports healthy people and a healthy planet, and he's inviting YOU to join the food revolution. Ocean's been seen by hundreds of millions in TV, radio, online, and in-person appearances. https://foodrevolution.org/ Join The Food Revolution Plant Based Coaching Certification: https://certification.foodrevolution.org/join/Get The Holistic Health Bundle (expires July 30th, 2023) https://tinyurl.com/Holistic-BundleConnect with Stacey:Stacey on Instagram https://www.instagram.com/theherbanfarmacy/Stacey's Website https://www.theherbanfarmacy.com/Shop Beautycounterhttps://www.beautycounter.com/staceyheinyUse code “CLEANFORALL20” for 20% for first time clientsShop Plant Based Supplementshttps://glnk.io/8j00/staceyCode STACEYHEINYJoin The Herban Farmacy Facebook Grouphttps://www.facebook.com/groups/1208743509518264

Here's what to expect on the podcast:What makes freeze-dried food stand out at the forefront of the food revolution?How does freeze-dried food enhance convenience in your daily life?In what ways does freeze-dried food contribute to emergency preparedness?What benefits does freeze-dried food offer in terms of extended shelf life?And much more! Freeze Drying fits every lifestyle! Shop Now! https://harvestright.com/Thrive Life Freeze-Dried Food: https://joyfullyprepared.com/thrive-page/ Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://joyfulprep.kartra.com/page/containergardeningcourseDownload Home Storage Checklist: https://www.joyfullyprepared.com/52weeksPowder Milk Booklet: https://joyfullyprepared.com/milk-page/10 Creative Uses for Freeze-Dried Food: https://joyfullyprepared.com/fdfood/

La alimentación tiene un impacto importantísimo en nuestra salud sin embargo muchos de nosotros realmente no sabes qué y cómo comer. Mini ahaMoments! es nuestro podcast de 15 minutos para el bienestar de cuerpo, mente y emociones. Cada semana compartimos historias inspiradoras y tips prácticos de algunos de nuestros invitados anteriores. El clip de hoy viene del episodio #6 con Galia Kleiman, Health Coach por el IIN, embajadora de Food Revolution. En este episodio hablamos de qué es la comida de verdad. Descubrirás como tras haber guiado de ¿Qué debemos comer? Hay tanta información allá afuera, tantas dietas que a veces es difícil reconocer la alimentación que es mejor para nosotros. Galia ha guiado a miles de mujeres a encontrar su camino, en este episodio descubrirás qué es la comida de verdad, qué es la microbiota y la mejor manera de alimentarnos para estar saludables.Suscríbete para apoyar al podcast y comparte tus episodios favoritosSiguenos en InstagramSiguenos en YouTubeSiguenos en FaceBookSigue a Pau Feltrin Sigue a Val BenavidesDESLINDE DE RESPONSABILIDAD: El contenido en este podcast es meramente informativo y no pretende sustituir la atención diagnóstica o tratamiento médico profesional. Siempre consulta a tu doctor o profesional de la salud certificado para cualquier duda o pregunta respecto a una condición médica o de salud. Nunca ignore el consejo médico profesional ni demores en buscarlo por algo que hayas escuchado en este podcast.

Joris Minne, Northern Ireland's most respected food critic, takes Jaega Wise on a culinary expedition to show how the politics of peace have helped revolutionise the local food scene. He remembers how the Troubles destroyed the night time economy and forced the majority of the region's restaruants to pull down the shutters during the 1970's and 80's. He describes how the Good Friday Agreement, signed twenty five years ago this month, persuaded a group of pioneering chefs to open new restaurants, which encouraged people to start eating out again and to appreciate the value of home grown produce. Today, Belfast boasts three Michelin starred restaurants; there's a proliferation of cafes and coffee shops; many pubs pride themselves on fresh seasonal menus and there are food trucks everywhere, serving a huge variety of dishes. Joris introduces Jaega to one of those pioneering chefs, Nick Price, who opened a wine bar in a derelict part of Belfast in the early 1990s. The area has developed into the Cathedral Quarter – the centre of the city's nightlife. Jaega meets Michele Shirlow, who founded Food NI, an association which promotes local food and helps producers expand their markets. In Derry/Londonderry, Northern Ireland's second city, she visits the Walled City Brewery, with its own restaurant and tap room, established on the site of a former British Army base. The brewery was opened by James Huey, who moved to Dublin at the height of the Troubles but was encouraged, by the peace process, to return to his home city to open his own business. Back in Belfast, Jaega gets the opportunity to taste some artisan dishes at one of Belfast's newest food ventures, Trademarket - a pop up food and retail market, housed in shipping containers in the city centre. Joris says it's a trend driven by a new generation of young chefs and the power of social media - a sign of how much Belfast has caught up with the food culture in other parts of the United Kingdom. Finally, Jaega calls at the home of Zehara Hundito who runs a small takeway business, A Taste of Ethiopia, from her kitchen. Zehara mixes her own spices and has found a way to make injera flatbread without the traditional Ethiopian teff flour. She's planning to open her own shop and cafe - a reflection of how the peace process has led many different nationalities to choose to live and work in Northern Ireland.....and bring their food customs. Joris acknowledges that Northern Ireland shares the same economic and social problems as other regions of the United Kingdom and he accepts that the peace process is not yet complete but he's confident that the worst of times are over and that the food revolution is here to stay.

Simon Huntley is a farmer and entrepreneur who is passionate about helping small farmers succeed. He is the founder and CEO of Harvie, a company that helps farmers sell their products directly to consumers through a customizable subscription service. Harvie is a software platform that connects small farmers with consumers in their communities. The platform allows farmers to create customizable subscription services that offer weekly or bi-weekly deliveries of fresh, locally grown produce and other farm products. Harvie works by allowing farmers to create their own subscription services on the platform. Farmers can choose the products they want to offer, set their own prices, and customize the delivery schedule. Consumers can then sign up for the service and receive regular deliveries of fresh, locally grown produce and other farm products.. For farmers, Harvie provides a way to sell their products directly to consumers without having to go through middlemen like distributors or grocery stores. This allows farmers to earn a higher profit margin and build a stronger relationship with their customers. For consumers, Harvie provides access to fresh, locally grown produce and other farm products that are often of higher quality than what is available in grocery stores. Simon Huntley and Harvie are making it easier for small farmers to succeed by connecting them with consumers in their communities. With Harvie's customizable subscription service, farmers can sell their products directly to consumers, which benefits both parties. In this episode, Aaron and Simon talk about the decades of experience how he has grown his company, how they're able to do it bootstrapped, and the lessons he learned building the logistics infrastructure to serve this function. Simon Huntley's Challenge; Cook a meal for yourself and think about the people that made it possible. Connect with Simon Huntley Linkedin Twitter Website If you liked this interview, check out our episode with Christian Simmons who's Changing the Liquor Landscape in Pennsylvania Underwritten by Piper Creative Piper Creative makes creating podcasts, vlogs, and videos easy.  How? Click here and Learn more. We work with Fortune 500s, medium-sized companies, and entrepreneurs. Follow Piper as we grow YouTube Subscribe on iTunes | Stitcher | Overcast | Spotify 

We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker's Burkhard Bilger asks: Can babies learn to love vegetables? (Originally aired on March 13, 2020.)Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Ocean Robbins, was born a changemaker. Recently, his Dad John Robbins (author of Diet for a New America and other great books) was on the podcast, and the response from that episode was overwhelming. Many of you wrote in to say just how moved you were by John's authenticity and his willingness to walk away from the Baskin Robbins fortune to forge his own “rocky road” of happiness without the strappings of running a multi-million dollar company that simply didn't align with his values. John and his wife built a one-room cabin in Canada and had a son. That son, now 48-year-old, Oceans is “a chocolate chip” off the old block of his father. As co-founder and CEO of The Food Revolution Network, Ocean thrives as an active author, activist, educator, and speaker. His goal? To educate and inspire people to bring their life and food choices more in alignment with their values to create a more healthy and loving world. From his very first peace rally at the age of seven, to his own natural bakery business at the age of 10, all the way through his non-profits and speaking tours in high school and beyond, it's obvious that Ocean is living his purpose to be a beacon of love and kindness - hoping to bridge the gaps that separate us and, instead, shine a bright light on our commonalities as humans and stewards of this wonderful earth. More About Ocean Robbins Ocean Robbins is the CEO and co-founder of the 500,000+ member Food Revolution Network — one of the largest communities of healthy eating advocates on the planet. He has held hundreds of live seminars and events that have touched millions of lives from 190 nations. Ocean is founder and was director of the nonprofit YES!, which has led transformational events for 650,000 leaders in 65 nations. He's a recipient of the national Jefferson Award for Outstanding Public Service, the Freedom's Flame Award, the Harmon Wilkinson Award, and numerous other honors. Ocean has served as adjunct professor for Chapman University, and on the boards of Friends Of The Earth, Creating Our Future, Tipping Point Network, Turning Tide Coalition, and many other organizations. Ocean's grandfather founded Baskin-Robbins, and his father, John Robbins, walked away from the family company and ice cream fortune to write bestsellers, including Diet for a New America, and to become a renowned health advocate. Now, Ocean is on a mission to transform the industrialized food culture into one that celebrates and supports healthy people and a healthy planet, and he's inviting YOU to join the food revolution. Ocean's been seen by hundreds of millions in TV, radio, online, and in-person appearances. Episode Resources Watch the Episode on YouTube Ocean Robbins Website - Author, Speaker, Food Revolutionary Food Revolution Network Website Order the 31-Day Food Revolution Book 
 11th Annual Plant-Stock - Reserve Your Ticket Now! To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong