Podcasts about Food safety

351: Today you're going to be listening to two friends in the influencer space have a conversation on all things food brands, products, scams, and our own thoughts on how the health and wellness industry has taken a turn. My friend Jared Ralskey (AKA: @the.health.goat on Instagram) joins me today as we have a fun, light, and educational conversation on how consumers are being scammed and how we should be going back to basics. We talk about Whole Foods Grocery Store, Rao's Homemade Pasta Sauce, the Vital Farms Eggs controversy, and what the biggest health scams are on the market today.  Topics Discussed: → Vital Farm Eggs → The Biggest Scams in the Health & Wellness Space → Rao's Homemade Pasta  → Gruns → Organic Snacks As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Our Place | Go to https://fromourplace.com/ and use code DIGEST for 10% → Seven Sundays | Go to https://sevensundays.com/ and use code: lilsip for 20% off Timestamps: → 00:00:00 - Introduction → 00:02:38 - Rapid-Fire Questions → 00:03:14 - Meet Jared → 00:04:29 - Rao's Homemade Pasta → 00:08:02 - The Vital Farms Controversy → 00:11:12 - Single-Ingredient Foods → 00:15:16 - Organic Certification → 00:19:03 - Social Media & the NBA → 00:24:25 - Whole Foods Disclaimers → 00:29:34 - Grocery Store Hot Food → 00:32:03 - Food Safety → 00:34:25 - What I Eat in a Day → 00:38:09 - AG1 & Grubs → 00:41:42 - Health Food Scams → 00:44:04 - Protein, Fiber, + Keto → 00:48:26 - One-Size-Fits-All Further Listening: → How Social Media Degrades Your Brain, Memory, & Emotional Response + Tips to Help | BOK Check Out Jared Ralsky: → Instagram Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Do you know where your food comes from? Most of us buy and consume food every single day without understanding who grew it, how it was raised, or what the labels actually mean. What if the fear driving your grocery store decisions is based more on marketing than reality?On this episode of Salad With a Side of Fries, Jenn Trepeck welcomes fifth-generation dairy farmer and environmental scientist Tara Vander Dussen of Discover Ag Podcast and Discover Ag TV for a grounded, no-nonsense conversation about the food system, family farms, organic versus conventional choices, and how consumers can make smarter decisions without the overwhelm. From antibiotic use in dairy farming to the truth about grass-fed beef, water recycling on modern farms, and the impact of imports and tariffs on local agriculture, this episode reframes the conversation and replaces fear with facts.What You Will Learn in This Episode:✅ How the food system is divided between agriculture and big food, and why understanding that distinction helps you shop smarter and reduce unnecessary food fear✅ What the organic label actually means as a farming practice, and how conventional dairy farming maintains strict quality and safety standards that often go unrecognized✅ Why most cattle in the United States spend the majority of their lives on pasture, and what the real difference between grass-fed and grass-finished beef means for your plate✅ How sustainable farming practices like water recycling, on-site veterinarians, and cattle nutritionists reflect a level of animal care and environmental responsibility that rarely makes it into the public conversationThe 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 Breaking down the differences between agriculture and the food industry06:17 Understanding pesticides, glyphosate, and bio-engineered crops as tools in the farmer's toolbox09:13 Why food labels shifted from consumer information to marketing, and how to shop by personal values14:29 The truth about factory farms versus family farms and why 98 percent of dairies are family owned19:10 Conventional dairy quality: antibiotic protocols, testing standards, and why milk is one of the most tested products in the food supply chain25:45 How animal welfare and farm transparency have improved, and the water recycling system on a dairy farm is explained step by step29:29 Grass-fed versus grain-fed beef unpacked and why most cattle spend two-thirds of their lives on pasture36:42 How tariffs and global markets affect dairy farming prices and why grocery store milk prices can mislead38:57 The complicated relationship between consumer demand, imports, exports, and the modern food supplyKEY TAKEAWAYS:

Transcript [ Music ] Welcome to Food Safety in a Minute from Washington State University Extension. California has many dry, hot, sunny areas: Perfect to produce sun-dried tomatoes. After sliced tomatoes are placed on large wooden trays, they are often treated with sulfur dioxide. Sulfur dioxide prevents spoilage caused by bacteria or fungi, prevents browning, and preserves the bright color of tomatoes. If you're sensitive to sulfur dioxide, carefully check the product label. Valley Sun Products is the largest producer of sun-dried tomatoes in the US. Vertically integrated: They plant, grow, harvest, and process the tomatoes. Food safety and quality control are part of their Good Manufacturing Practices including onsite laboratory checks throughout drying and packing. Search for a YouTube video called Meet Valley Sun Products. Or check the link in our printed episode. Thanks for listening, I'm Susie Craig. [ Music ] Resources Richard Stier. The Sunny Side of Food Drying (11/7/25). Institute of Food Technologists. Food Technology Magazine – Applied Science. www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/processing-the-sunny-side-of-food-drying?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 1/9/26.

Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Rick [18:38] about: His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs. News and Resources News FDA Releases Produce Regulatory Program Standards [6:22] FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11] RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44] FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36] Resources Richard Stier's articles for Food Safety Magazine Sponsored by: IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide}   FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1]   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  [BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.

RaeAnn Tucker from the Henry and Stark County Health Departments joined Wake Up Tri-Counties to talk about the 12 Communities in 12 Months Event in Orion for March, insurance navigators, National Groundwater Awareness Week, emergency supply checks, and food safety. The Henry and Stark County Health Departments are highlighting several key programs this month. Residents are urged to check emergency supplies and replace smoke alarm batteries during the time change on March 8th as part of the "Set Your Clocks, Check Your Stocks" campaign. National Groundwater Awareness Week, March 8-14, is the perfect time for homeowners to schedule annual water well inspections to ensure water safety and prevent costly repairs. Meanwhile, anyone serving food at local events this summer must submit permit applications in advance. For those needing health insurance help, in-person assistance is available at multiple local venues throughout March.

On March 5, initial findings from a new California study examining ways to improve produce safety—particularly on the Central Coast—were unveiled. The multi-year study was conducted by the U.S. Food and Drug Administration in partnership with the Western Center for Food Safety at the University of California, Davis, the California Department of Food and Agriculture, and agricultural stakeholders across the region.Central Coast cattle ranchers are among those stakeholders. In this episode, we are joined by Jack Rice, owner of Western Resource Strategies LLC, to discuss why ranchers have a seat at the table, how this collaborative study came together, and his takeaways from the newly released findings.Episode Resources: Constituent Update— FDA and Partners in the Central Coast Agricultural Region of California Share Findings from Multi-year Environmental StudyConnect with the RTAP team at calcattlemenfoundation.org/RTAPText us your comments, feedback and episode ideas!

I have increased pressure in my eyes, leading to glaucoma. Is there any way to avoid this?Can the long-term effects of chemo cause insomnia and nausea?What do you think of flow drops?  I avoid red meat. Would I still get the same benefits from seafood and turkey?What's the best way to take Endefen powder?

A correction from a previous podcast episodeCongratulations on 40 years!Quinoa is not a grain—it's a pseudograinWhen did poisoning our food fall under 'defense'? How does MAHA reconcile this?

Turning the napkin sketch into a viable business is one of the most exhilarating and equally terrifying tasks in the entrepreneurial journey. Here in the High Country, we are fortunate to have several partner organizations and programs that can help a small business move from theory to reality.This week on Mind Your Business, we show how these partners work to provide insight and expertise for budding business owners -- through the lens of the food truck community.Road Ready: Food Truck Fundamentals is an upcoming workshop for those seeking to grow or sustain a food truck business. This two-day experience will be held March 25-26 and is organized through the Small Business Center at Caldwell Community College at Technical Institute, in conjunction with AppHealthCare,  Empowering Mountain Food Systems, and the Watauga County Cooperative Extension. While this conversation may highlight the process of staring a food truck, much of our discussion with facilitator, Dani Black, owner of Bigger Tables Culinary & Service Consulting, centers on the fundamentals of entrepreneurship, with some helpful tips for those considering the creation of a business in any industry.You'll also hear details about our entrepreneurship local support network, and how partners like the Small Business Center, App State's Center for Entrepreneurship, Mountain BizWorks, the SBTDC, and your local Chamber of Commerce can support the process of turning dreams into business realities!Mind Your Business is written and produced weekly by the Boone Area Chamber of Commerce. This podcast is made possible thanks to the sponsorship support of Appalachian Commercial Real Estate.Catch the show each Thursday afternoon at 5PM on WATA (1450AM & 96.5FM) in Boone.Support the show

Glyphosate is found in non-GMO grains, fruits, and wine. GMOs release irreversible gene pollution, making organic food a global necessity. #ToxicFood #GMORisks #FoodSafety #HealthTalks

From GMO soy burgers to insect protein and pesticide-laced school lunches—this is how our kids' food is being reengineered. #GMOs #ProcessedFood #Toxins #HealthTalks

We all know by now that ultraprocessed food is bad for our health. Consumption of a lot of it, has been linked to a number of health issues including hypertension, diabetes and obesity. But did you know that researchers are now finding links between ultraprocessed food and mental health? This is especially concerning considering the huge burden of mental health issues among young people in India and the gaps in access to care. The government is beginning to take note: the Supreme Court has asked the Food Safety and Standards Authority of India, or FSSAI to consider warning labels on the front of packaged foods and the Economic Survey this year called for high GSTs on processed foods. So what is the connection between UPFs and mental health? And why, despite all of the evidence, has India still not managed to put in place stringent warning labels for consumers? Guest: Dr. Arun Gupta, paediatrician, public health expert, and convenor of the Nutrition Advocacy in Public Interest. He is also a former member of the PM's Council on India's Nutritional Challenges Host: Zubeda Hamid Producer: Jude Weston Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript [ Music ] Welcome to Food Safety in a Minute. Enjoy adding sun-dried tomatoes to hummus or pasta? The next two weeks, we focus on the food safety behind commercial sun-dried tomatoes. Just picked tomatoes arrive by truck to a dry yard. They are washed, sorted, sliced in half, inspected, and placed in large wooden trays. The three by six-foot trays are made of Douglas fir or plywood. Using wooden trays retains heat overnight, they are lighter, easier to handle than metal, and prevent tomatoes from sliding during handling. Trays are covered then stacked to allow air to flow for drying for five to seven days. Learn more by reading The Sunny Side of Food Drying by Richard Stier. The link is listed with our printed episode text. From Washington State University Extension, I'm Susie Craig. [ Music ] Resources Richard Stier. The Sunny Side of Food Drying (11/7/25). Institute of Food Technologists. Food Technology Magazine – Applied Science. www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/processing-the-sunny-side-of-food-drying?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 1/9/26.

Food ingredients and additives are often tasked with more than just influencing taste or mouthfeel – they are increasingly a part of food safety. Garrett McCoy, senior manager, research, development & applications at Corbion, and Tushar Verma, senior scientist and team lead, food microbiology at Corbion, join From the Cold Corner to talk food safety in the cold case.

This episode features Carrie Fitzpatrick, a Food Safety Consultant through Wilbur-Ellis, and Morgan Anderson, a Produce Safety Technician with the Ottawa Conservation District. Together, they break down what regenerative agriculture really means, address common misconceptions about balancing regenerative practices with food safety, and compare PRIMUS and GAP audit expectations with the requirements of the FSMA Produce Safety Rule.Additional Resources:Regenerative Agriculture & Compliance Table

A 22-year-old man in Greece tragically died after attempting to swallow an entire hamburger in one bite. According to reports, he was out with friends when the incident occurred, and while some initially speculated that it was part of a social media challenge, family and friends have disputed that claim.The young man collapsed at the restaurant and was hospitalized in the ICU for over a week. He suffered irreversible organ damage shortly after the incident and never regained stability. Authorities have not filed any charges, as this was considered a voluntary act.This incident serves as a stark reminder of the dangers of attempting extreme eating feats. While food challenges have become popular on social media, they can carry serious risks, including choking, suffocation, and severe medical consequences. Even something as seemingly harmless as a hamburger can become life-threatening if attempted in one gulp.Parents and guardians are encouraged to closely supervise children during meals and discourage unsafe practices like trying to swallow large amounts of food at once. Many people have shared similar experiences with kids attempting to fit too much food in their mouths, highlighting how easy it is for accidents to happen.Experts emphasize the importance of pacing while eating, chewing food thoroughly, and avoiding competitions or stunts that involve swallowing large bites. Social media trends should never outweigh personal safety or common sense.While the circumstances surrounding this young man's death remain heartbreaking, it is a sobering reminder of how quickly a fun or daring moment can turn tragic. Our thoughts go out to his family and friends during this difficult time.Check out my work at https://www.cleveland.com/staff/cpugh/ and support the podcast at https://cash.app/$chrispugh3You can also find a 2026 Topps Baseball Series 1 Factory Sealed Mega Box here:https://www.fanatics.com/mlb/mlb-merchandise/trading-cards/2026-topps-baseball-series-1-factory-sealed-mega-box/o-2309+t-81002141+d-017450348+f-283047133+z-9-4014397671?irclickid=3jBWaF05pxyZWGi0isRWd0EjUkux5cQ3018yUo0&irgwc=1&afsrc=1&_s=afl_impact&utm_source=Impact&utm_medium=affiliates&SSAID=5163860#EatingAccident, #GreeceNews, #FoodSafety, #ChokingHazard, #BurgerChallenge, #SocialMediaDangers, #TragicNews, #FoodSafetyAwareness, #ChokingPrevention, #ViralChallenges, #ICU, #Hospitalization, #YoungAdultNews, #RiskyBehavior, #Awareness, #SafetyFirst, #BurgerIncident, #NewsUpdate, #TragicStory, #PublicHealth

Welcome to Episode 296 of Autism Parenting Secrets. Today I'm joined once again by Zen Honeycutt, founder of Moms Across America.  Zen has been on the podcast multiple times over the years, and every conversation has helped parents think more clearly, ask better questions, and step more fully into their role as advocates for their children.  Since we last spoke, Zen has been deeply involved in federal-level advocacy and continues to lead important work around food safety, toxins, and transparency.  The secret this week is…  Demand TOXIN Transparency You'll Discover: Why Chronic, Low-Level Toxin Exposure Is Easy To Miss And Hard To Reverse (4:34) How Nutrient Deficiencies And Toxins Can Drive Depression And Mental Health Decline (8:59) Why Eating Organic Alone Does Not Eliminate Toxic Or Nutrient Risk (21:39) How Repetitive Diets Can Increase Exposure And Create Hidden Imbalances (30:08) Why Testing Is The Only Way To Know What's Really Affecting Your Child (36:13) About Our Guest: Zen Honeycutt is the founding executive director of Moms Across America, a national nonprofit dedicated to empowering families with education and action to create healthy communities. She is an international speaker, author of UNSTOPPABLE, and a leading advocate for food safety, toxin transparency, and informed consent. Zen has helped initiate nationwide glyphosate testing, supported legislative efforts, and worked directly with policymakers to address toxins in the food supply. https://www.momsacrossamerica.com References In This Episode: Unstoppable by Zen Honeycutt How Not to Die by Dr. Michael Greger Dr. Zach Bush, Farmers Footprint Global Healing Supplements, Dr. Edward Group, D.C. Moms Across America Total Transparency Toxin Testing Additional Resources: To learn more about personalized 1:1 support go to www.elevatehowyounavigate.com Take The Quiz: What's YOUR Top Autism Parenting Blindspot? If you enjoyed this episode, share it with your friends.

Recently the federal government released new guidelines for alcohol and food. Marion Nestle discusses those new guidelines and her lifetime's work as a nutrition expert and nutrition policy advisor. Marion is a Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University in the department she chaired from 1988-2003 and from which she retired in September 2017. She has a PhD in molecular biology and an MPH in public health nutrition from the University of California. Marion is a past senior nutrition policy advisor in the Department of Health and Human Services and editor of the 1988 Surgeon General's Report on Nutrition and Health. She is the author, co-author, or co-editor of sixteen books, several of them prize-winning, most notably "Food Politics: How the Food Industry Influences Nutrition and Health" (2002); "Safe Food: The Politics of Food Safety" (2003); "What to Eat" (2006); and her new book, "What to Eat Now." Marion can be reached at Marion Nestle | NYU Steinhardt. Her books are available everywhere. The State of Wisconsin's Dose of Reality campaign is at Dose of Reality: Opioids in Wisconsin. More information about the federal response to the ongoing opiate crisis can be found at One Pill Can Kill. The views and opinions of the guests on this podcast are theirs and theirs alone and do not necessarily represent those of the host or Westwords Consulting. We're always interested in hearing from individuals or organizations who are working in substance use disorder treatment or prevention, mental health care and other spaces that lift up communities. This includes people living those experiences. If you or someone you know has a story to share or an interesting approach to care, contact us today! Follow us on Facebook, LinkedIn, and YouTube. Subscribe to Our Email List to get new episodes in your inbox every week!

Transcript [ Music ] From Washington State University Extension, welcome to Food Safety in a Minute. Did you know worldwide dried fruit production from 2023 to 2024 was estimated at 3.36 million metric tons. Next time you're in a grocery or big box store, take a look at the variety of choices available to you. Drying is one of the earliest methods of food preservation. Drying removes enough water to prevent spoilage and inhibit microbial growth. Sun drying has pros and cons. It's sustainable in geographical areas with dry, sunny weather, and requires no fossil fuels. However, it does require space. Every 10 acres of harvested fruit requires 1 acre used for drying. To ensure food safety, farmers must also have practices in place against contamination, pests, and uneven drying. I'm Susie Craig. This is Food Safety in a Minute. [ Music ] Resources Richard Stier. The Sunny Side of Food Drying (11/7/25). Institute of Food Technologists. Food Technology Magazine – Applied Science. www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/processing-the-sunny-side-of-food-drying?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 1/9/26.

Glyphosate, the active ingredient in Roundup and the most widely used herbicide in the US, has surged back into public debate. This episode provides the background information you need to know, including how this chemical works, what it does to soil health and the gut microbiome, and its contested link to non-Hodgkin lymphoma.Jeff also unpacks the current legal and political landscape: the Supreme Court case that could shield Bayer-Monsanto from future cancer lawsuits, the Trump administration's executive action expanding agricultural chemical use, and what a real transition away from chemical-dependent farming might actually require.This show is made possible by: Stemregen: Get 20% off your first order at stemregen.co/commune with the code COMMUNEPOD CBDistillery: Go to CBDistillery.com and use code COMMUNE for 25% off. Vivobarefoot: Try Vivobarefoot risk-free with a 100-day return guarantee, and get 15% off your order at vivobarefoot.com/commune. LMNT: Get a free 8-count Sample Pack of LMNT's most popular drink mix flavors with any purchase at ⁠drinklmnt.com/commune⁠.

Suspending the licenses of unsafe restaurant operators, hunting down the origins of foodborne illness outbreaks, and eliciting truthful answers from anxious managers with Justin Dwyer, a health inspector in Peoria, Illinois. What happens when a restaurant locks the door on an inspector? And why should you never wash your Thanksgiving turkey?LINKS & REFERENCESUpstream: The Quest to Solve Problems Before They Happen by Dan Heath. You can find the audiobook at Audible, Spotify, and Apple Books.The Poison Squad by Deborah BlumThe Jungle by Upton SinclairUSDA: To Wash Or Not to Wash Your TurkeyWANT MORE EPISODE SUGGESTIONS? Grab our What It's Like To Be... "starter pack". It's a curated Spotify playlist with some essential episodes from our back catalogue. GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com FOR SPONSORSHIP OPPORTUNITIES: Email us at partnerships@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.

Send a textIn this episode we've "escaped" our ordinary format to talk with three amazing guests at once:Clint Stevenson, NC State Professor and Distance Ed CoordinatorDave Seddon, Co-Founder and Chief Safety Officer at FoodReadyDavid Wilson,  Chief Creative Officer at Intoxicated by Riddles and Co-Founder of the True/False Film FestThe topic?  Clint, Dave, and David's collaborative project using the concept of escape rooms to teach food safety skills.  For the beta-test, they let faculty and staff try out the escape room on day one (lot's of fun, I must say), then unleashed students into rooms with three unique scenarios on day two.  Can't wait to see what they do with this escape room concept in the future.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Janet Starr Hull is a nutrition researcher and author known for her work discussing the potential health risks associated with the artificial sweetener aspartame. In her writings, Dr. Hull examines consumer reports, toxicology debates, and regulatory discussions surrounding artificial sweeteners, arguing that some individuals may experience adverse reactions. Her work contributed to public conversation about food additives, labeling transparency, and consumer health awareness, while noting that major health authorities continue to regard approved levels of aspartame as safe for the general population. Her research highlights the broader debate between precautionary health advocacy and regulatory scientific consensus.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-x-zone-radio-tv-show--1078348/support.Please note that all XZBN radio and/or television shows are Copyright © REL-MAR McConnell Meda Company, Niagara, Ontario, Canada – www.rel-mar.com. For more Episodes of this show and all shows produced, broadcasted and syndicated from REL-MAR McConell Media Company and The 'X' Zone Broadcast Network and the 'X' Zone TV Channell, visit www.xzbn.net. For programming, distribution, and syndication inquiries, email programming@xzbn.net.We are proud to announce the we have launched TWATNews.com, launched in August 2025.TWATNews.com is an independent online news platform dedicated to uncovering the truth about Donald Trump and his ongoing influence in politics, business, and society. Unlike mainstream outlets that often sanitize, soften, or ignore stories that challenge Trump and his allies, TWATNews digs deeper to deliver hard-hitting articles, investigative features, and sharp commentary that mainstream media won't touch.These are stories and articles that you will not read anywhere else.Our mission is simple: to expose corruption, lies, and authoritarian tendencies while giving voice to the perspectives and evidence that are often marginalized or buried by corporate-controlled media

George Kimbrell, co-director of the Center for Food Safety, blames industrial agriculture corporations like Monsanto for distributing chemicals that have led to the near-extinction of critical pollinators like the monarch.

Today I am interviewing Ashley Wells and discussing serving safe food every day. Ashley's shop is https://ajsconsulting.etsy.comUse the promo code: 10MINUTE when you place your order!Real-world food truck training in about 10 minutes. Profit, pricing, food cost, speed of service, marketing, events, and smart systems—no hype, just what works.Enjoyed this episode? First Hit Follow on Spotify so you never miss a new one: https://bit.ly/3LkAF4w Then go to https://nsfva.org/join/ and become a member today!

AI cartoons?

What’s really behind America’s growing health crisis—and can we actually fix it? On this episode of The Tudor Dixon Podcast, Tudor sits down with filmmakers Patrick and Ashley Sullivan, creators of the powerful new documentary Breaking Big Food. After facing their own cancer diagnoses, the Sullivans set out to uncover how America’s food system may be fueling chronic disease—and what individuals can do to take back control. From ultra-processed foods and seed oils to Big Food, Big Pharma, and government influence, this conversation exposes the hidden forces shaping what we eat. They also break down the rise of the MAHA movement, the truth about food labels, and why so many Americans feel overwhelmed trying to eat healthy. But there’s hope. Tudor and the Sullivans explore how local food systems, small businesses, and everyday choices can help reverse chronic illness, rebuild communities, and create lasting change—without waiting on Washington. If you’ve ever wondered why “you can’t eat just one,” or how to break free from unhealthy habits, this is a must-listen episode. Topics Covered: The real story behind Breaking Big Food Cancer, chronic disease & food system failures The MAHA movement explained Big Food vs. local food revival How to start making healthier choices today Can America fix its broken food system? Watch Breaking Big Food HERESee omnystudio.com/listener for privacy information.

รายการ Eat Direction ตอนนี้ ชวน เชฟทักษ์-นุติ หุตะสิงห เจ้าของเพจ TUCK the CHEF - เชฟทักษ์ กลับมาอีกครั้งเพื่อพูดคุยเรื่อง Comfort Eating หรือการกินเพื่อให้รู้สึกสบายใจ ขยายความผ่านสิ่งคุ้นเคยอย่าง Comfort Food ว่าทำไมอาหารรสมือแม่ถึงส่งผลกับความสุขในการกินของแต่ละคน อาหารส่งผลกับความรู้สึกสบายใจของเรายังไง ทำไมบางคนถึงชอบกินของเผ็ดให้หายเครียด การกินข้าวกับเพื่อนหรือครอบครัวช่วยให้รู้สึกดีขึ้นได้ยังไง ทำไมร้านอาหารบุฟเฟต์หรือหมูกระทะจึงเป็นที่นิยม   ติดตามชมรายการ Eat Direction  EP.1 เทรนด์ล่าสุดวงการราเมง  https://youtu.be/msHms2gJhdY?si=K3p4rhUwcsHbk3ZO EP.2 กินเนื้อยังไงให้อร่อย https://youtu.be/wxXxxMLz1Wk?si=zNHPiJ0dpYsnbcT5 EP.3 ทำไมกล้าขายไอติมถ้วยละพัน https://youtu.be/PyNIbT-k4j8?si=2dscX5Qk9JPiXokz EP.4 Slow Sake เทรนด์เปลี่ยนวงการสาเกญี่ปุ่น https://youtu.be/HQxmfJYT19M?si=flAnLT56DpLn8tv6 EP.5 เชียงรายกินอะไรดี https://youtu.be/C4l5KNXIjfk?si=q372etymqx5-4ofB EP.6 ปัญหาของอาหารอีสาน https://youtu.be/jxJpJ4n7fz8?si=AJARW0H0Yu-ylpb0 EP.7 ไก่แบบไหนทำข้าวมันไก่อร่อย https://www.youtube.com/watch?v=cUuQz7Egd_Q EP.8 10 อาหารที่ต้องกินในปี 2025  https://youtu.be/JLcm7LypU3s?si=k_h1BkY1cC94qezW EP.9 เลือกไวน์ยังไงให้เหมาะกับอาหาร https://www.youtube.com/watch?v=ehUkng2s2NI&t=21s  EP.10  วิธีกินซูชิให้เป็น  https://youtu.be/wSpq87KTUWY?si=L8qsdRsojsK-hWFK EP.11 อาหารเชียงใหม่สายลึก https://youtu.be/nw208m1tsQY?si=JPQV5JvNlVhwF7Uh EP.12 เบื้องหลังของ Food Blogger https://www.youtube.com/watch?v=pD_HQmYzYDI  EP.13 วิธีกินข้าวแช่ พร้อมเครื่อง 40 อย่าง https://youtu.be/4dLSSgF8IAw?si=UfnqEgPTA1KvBXvb  EP.14 สอนสูดเส้น และความรู้เบื้องต้นก่อนเข้าร้านราเมง https://youtu.be/VL5U1BGcRKM?si=pHLi_QMO5YdvJyjd  EP.15 ขนมปังเปรี้ยวและเปลือกแข็งต้องกินยังไง https://youtu.be/pi2zx5VrJtM?si=yhX_LBDAt7zFyF1d EP.16 คู่มือเข้าใจชีส ฉบับคนอยากลอง https://youtu.be/K591jbc8W-w?si=HjRX0gFbvHywkDe-  EP.17 ชานม ชาไทย ชาใต้ ชาชัก ชานมใต้หวัน นมอังกฤษ ชานมฮ่องกง ต่างกันยังไง https://youtu.be/ALvszt--PJI?si=nEMEwgx4sv_9MjK- EP.18 แนะนำร้านอาหาร หาดใหญ่เช้าจนดึก https://youtu.be/DoDvqor38AQ?si=5a-Jn4vPikDLh76u  EP.19 วิธีดื่มน้ำอัดลมแบบที่สุขภาพจะไม่พังในอนาคต https://youtu.be/KnPQyCLA3WE?si=61rtqSbs_P5V-4H1  EP.20 อาหารเป็นพิษ ออกฤทธิ์หลังจากกินกี่ชั่วโมง และอีกหลายคำถามเรื่อง Food Safety กับ เชฟทักษ์ https://youtu.be/nePzNbKjJkY?si=F12pBMky_rDL-j3l  EP.21 ทำไมคนไทยไม่ชอบให้ใคร ว่าอาหารไทยไม่อร่อย https://youtu.be/Wy9hCFMFPMI?si=31_f-6ECLIwJ011W EP.22 ลงใต้ไปเบตง กินหมูย่างทั้งตัวที่หน้าเตา Feat. อารยา และ บิ๊ก อิทธิชัย https://youtu.be/CezFe-Hu2-8?si=JVnFP8luHc_rutri  EP.23 ใส่ผงชูรสเท่าไหร่ ใส่ตอนไหน ปลอดภัยและอร่อยที่สุด https://youtu.be/lIOT_nOV118?si=5FJj3hjcsuGTrV6c  EP.24 ขนมไหว้พระจันทร์ผสมอะไร ถึงเก็บได้หลายเดือนสมัยไม่มีตู้เย็น https://youtu.be/0EOuPKAsOps?si=aA-c_O9aOqpybjzk EP.25 Sober Curious ถ้าไม่อยากดื่มแอลฯ แล้วจะดื่มอะไรดี https://youtu.be/lY1m_ZwA-hw?si=1m5qmuBYbqQwPDWU EP.26 เชฟทักษ์ตอบคำถามจากทางบ้านเรื่อง Food Safety ครั้งที่ 2 https://youtu.be/L50EidWWMKw?si=qlPDf1mweHlNAGnB EP.27 วิธีเลือกและสังเกตปลาคุณภาพดี อัปเดตปี 2025 https://www.youtube.com/watch?v=NSkwMQr1oCM&t=159s EP.28 เปิดจักรวาลแกง กับบังก้อง Schwedakong https://www.youtube.com/watch?v=sOVnDaiRMJc&t=2050s EP.29 Ultra Processed Food อะไรกินได้ อะไรควรเอ๊ะ! https://youtu.be/_kDNRc9sKjk EP.30 รู้จักโลกของน้ำพริกและรสเผ็ด กับ อาจารย์ต้น-อนุสรณ์ ติปยานนท์  https://youtu.be/BSBDO9LgkBU?si=IJGdubhYoV99QMwz EP.31 เทรนด์อาหารน่ารู้ไว้ในปี 2026 https://www.youtube.com/watch?v=viObUs9J8d8  EP.32 Flexitarian การกินแบบยืดหยุ่น แต่กินได้ทุกอย่างช่วยให้ร่างกายดียังไง https://youtu.be/Kjievbv3Jbs?si=pzBB63dxSis928k- EP.33 ฉลากโภชนาการ อ่านยังไง อ่านแล้วช่วยอะไร https://youtu.be/VZ_oo4aOtvg?si=H0Ekoj99iheOK57q EP.34 กินยังไงให้นอนหลับดี https://youtu.be/SitIb9tmBPw?si=f5BZHJ2xrkdbYEhM   #EatingIsAMiracle #กินอร่อยใจก็ดีขึ้น #Ajinomoto #อายิโนะโมะโต๊ะ #ComfortEating #กินดีมีสุข   #readthecloud #TheCloud #eatdirection #ComfortEating #comfortfood #umami #dopamine #เชฟทักษ์ #TuckTheChef #ของดิบ #วิธีเก็บอาหาร   #อันตราย #อาหารสุขภาพ #ดูแลตัวเอง #พัฒนาตัวเอง #รีวิว #ความรู้  #UPF #Ultraprecessedfood #Healthy #trend #jiranarong #จิรณรงค์ #เครื่องดื่ม #รายการอาหาร #รายการสัมภาษณ์ #พอร์ตแคส #พอดแคส   ทีมงาน กำกับ : ทรัพย์ทวี สมีแจ้ง ครีเอทีฟ : จิรณรงค์ วงษ์สุนทร ช่างภาพ : ทรัพย์ทวี สมีแจ้ง, ปัญญ์ จันทราพิพัฒน์ ลำดับภาพ : จารุภา ควนปัญญา ควบคุมการผลิต : ชนกพัดชา สินอาษา

In this episode of the Female Athlete Nutrition Podcast, host Lindsey Elizabeth Cortes interviews Sarah Kroll, Vice President of Food and Nutrition at NSF, and John Travis, Principal Technical Manager at NSF. They discuss the complexities of nutrition and the importance of food safety and supplement standards. Kroll and Travis emphasize the role of NSF in protecting and improving human health through rigorous testing and certification processes, particularly in the areas of supplements, food products, and cosmetics. They also touch on the evolving landscape of consumer demand for clean and safe products, and NSF's role in ensuring quality and safety in a variety of industries. This episode provides valuable insights into how consumers can make informed choices about the products they use. Episode Highlights: 01:22 The Impact of Period Pain on Women's Lives 03:01 Meet the Experts: Sarah Kroll and John Travis 06:25 NSF for Sport: Ensuring Supplement Safety 09:21 The Importance of Certification and Standards 28:17 Addressing RED-S in Female Athletes 33:32 The Evolving Landscape of Supplements 34:29 NSF's Expanding Role Beyond Supplements 39:32 Food Safety and Consumer Awareness 43:03 Supply Chain Stressors and Adulteration Risks 45:36 The Rise of Sugar Substitutes 50:27 Lead in Protein Powders: Understanding the Risks 54:39 The Importance of Certification and Safe Consumption 57:37 Conclusion and Final Thoughts John Travis has more than 25 years of experience in analyzing dietary supplements, utilizing techniques such as gas and high-performance liquid chromatography and mass spectrometry. His expertise in the analysis of dietary supplements for ingredients prohibited by antidoping organizations was instrumental in developing screening methods for NSF's Certified for Sport program. These procedures help analyze and detect potentially harmful substances, contaminants and emerging drugs in dietary supplements. He joined NSF in 1995. Sarah Krol is Vice President, Food and Nutrition at NSF is responsible for NSF's global Food and Nutrition division, which includes primary food production/agriculture and fisheries, food manufacturing and distribution, product claims certifications such as Organics/Non-GMO (including NSF's subsidiary Quality Assurance International), and nutrition and wellness (including supplements and cosmetics). Resources and Links: For more information about the show, head to work with Lindsey on improving your nutrition, head to: http://www.lindseycortes.com/ Join REDS Recovery Membership: http://www.lindseycortes.com/reds WaveBye Supplements – Menstrual cycle support code LindseyCortes for 15% off: http://wavebye.co Previnex Supplements – Joint Health Plus, Muscle Health Plus, plant-based protein, probiotics, and more; code CORTES15 for 15% off: previnex.com Female Athlete Nutrition Podcast Archive & Search Tool – Search by sport, condition, or topic: lindseycortes.com/podcast Female Athlete Nutrition Community – YouTube, Instagram @‌femaleathletenutrition, and private Facebook group Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Household Express: Ramadan and Food Safety Guest: Chef Farzana Alvarado by Radio Islam

Most of us don't think about food safety until something goes wrong—a recall notice or a moment in the kitchen when we wonder, “Is this still safe to eat?” In this episode, we take a look behind the scenes at how food safety is ensured long before our food reaches our grocery carts or kitchen tables. Dr. Conrad Choiniere, a senior leader in the Food and Drug Administration (FDA) Human Foods Program, discusses why fresh produce can be especially challenging when it comes to food safety, how recalls actually work, and the coordination in farming, production, and distribution that keeps food safe. We also break down your common food safety myths and offer practical, science-backed tips you can use at home to reduce risk while handling the food you love to eat. Dr. Conrad Choiniere is the director of the FDA Human Foods Program Office of Microbiological Food Safety. He has spent over 20 years at the FDA, leading food safety initiatives and studying consumer attitudes and behavior. On top of working on food safety at the FDA, Dr. Choiniere was also director of Population Health Science for the department's Center for Tobacco Products. More Links and Information  Check out more Fors Marsh Media  Connect or partner with Fors Marsh  Explore the Human Foods Program Stay up to date on FDA's recalls Learn more tips about safely handling food 

USDA food safety expert Meredith Carothers discusses the food safety practice of never leaving food out at room temperature for more than two hours, as well as ways to keep food safe. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Jessica Nicole McAnelly joins My Life Now to talk about her children's book Birdie's Picnic Party, a fun and practical story designed to help kids learn real food safety habits without fear or boring lectures. We talk about what inspired the book, why these lessons matter for families, and how parents can use storytelling to build healthier routines at home. CONNECT WITH THE AUTHOR: https://jessicanicolemcanellybooks.com Hosted by Chris Buscher.Available on Spotify, Apple Podcasts, Amazon Music, iHeartRadio, and more.

Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa. A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability. In this episode of Food Safety Matters, we speak with Campbell [38:24] about: His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science" What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted. News and Resources Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29] USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35] GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40] Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33] EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

- Announcements and Introductions (0:10) - Dioxin Testing and Food Safety (6:45) - Natural Medicine and Hospital Observations (21:41) - Gold and Silver Market Analysis (26:27) - Preparing for the Big Freeze (32:33) - Decentralized TV Episode with Roger McPhillan and Tracy Thurman (58:21) - Impact of Psychiatric Drugs on Empathy and Connection (1:15:42) - Spiritual Warfare and Psychiatric Drugs (1:21:14) - Mental Illness and Meaning (1:23:24) - Psychosomatic Conditions and Placebo Effect (1:25:57) - Personal Experiences with Psychiatric Drugs (1:28:33) - Alternative Healing Methods and Spiritual Awakening (1:33:27) - Impact of Technology and Isolation on Mental Health (1:36:41) - Spiritual Warfare and Psychiatric Drugging (1:39:36) - Mass Psychological Conditioning and Algorithms (1:47:36) - Empowerment and Sovereignty in Healing (1:54:50) - Final Thoughts and Practical Advice (1:59:13) - Dennis Gray's Interview and Learning Resources (2:35:38) - Silver Price Predictions and Sponsorship (2:38:30) - Dollar-Cost Averaging and Self-Custody (2:41:01) - Historical Silver Purchases and Audience Engagement (2:42:12) For more updates, visit: http://www.brighteon.com/channel/hrreport  NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Kyle Diamantas, J.D., Deputy Commissioner for Human Foods at the Food and Drug Administration, for an in-depth conversation on food safety, regulatory leadership, and the future of the U.S. food system.

Taking a food manager certification? Many people say its "common sense" well..... It's not. Real-world food truck training in about 10 minutes. Profit, pricing, food cost, speed of service, marketing, events, and smart systems—no hype, just what works.Enjoyed this episode? First Hit Follow on Spotify so you never miss a new one: https://bit.ly/3LkAF4w Then go to https://nsfva.org/join/ and become a member today!

The steak on your plate might just be scraps glued together with "meat glue." In episode 849 of the Savage Perspective Podcast, host Robert Sikes sits down with Brett Peterson from Homestead Meat Company to expose the shocking truths of the meat processing industry. They discuss how foreign beef is falsely labeled "Product of USA," the myth of grass-fed beef, and how microplastics end up in your food. Brett shares how his family-owned business is providing a solution with complete farm-to-table traceability, offering high quality, locally raised beef without the misleading labels and industrial shortcuts. This conversation reveals what you're really eating and how to find meat you can trust.Want to build a strong, healthy body from the inside out? Learn the system to properly fuel your workouts and optimize your health in Robert's FREE Bodybuilding Masterclass. Sign up and start your transformation today. https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - Why the US Beef Herd is at a 50-Year Low 0:45 - How an Instagram DM Led to This Podcast 1:52 - Why I Bought a Meat Company to Feed My 7 Kids 3:25 - How to Buy Farm-Fresh Beef Without a Giant Freezer 5:58 - The Processing Plant That Changed Everything 6:33 - The Biggest Bottleneck for Small Cattle Ranchers7:36 - How a Small Processor Competes With the 6,000-Head-a-Day Giants 9:18 - State Inspected vs. USDA: What's the Difference for Consumers? 11:16 - Why Direct-to-Consumer is the Future of Quality Meat 12:24 - Why Are Beef Prices Skyrocketing? The Foreign Import Problem 15:21 - The "Grass-Fed" Lie: Is Your Beef Really What You Think It Is? 16:23 - Greenwashing: How Labels Deceive Health-Conscious Buyers 18:08 - Our Goal: Complete Farm-to-Table Traceability for Your Beef 19:39 - Grass-Fed vs. Grass-Finished: A Crucial Distinction 21:25 - Can You Choose Non-GMO Grain-Finished Beef? 23:05 - The Shocking Truth About What Factory Hogs Are Fed 25:14 - How Tech & Traceability Will Revolutionize the Beef Industry 28:03 - What Do USDA Beef Grades (Prime, Choice, Select) Actually Mean? 30:21 - Meat Glue: Is Your Steak Pieced Together From Scraps? 32:52 - How Microplastics Are Getting Into Your Store-Bought Meat 36:22 - The "Pink Slime" Scare: What Was It Really? 38:18 - What Preservatives Are In Your Sausage? 40:03 - Why Does Meat from Big Box Stores Make Me Sick? 42:00 - A Message From the Host, Robert Sikes 43:40 - The Celery Powder Trick: A Hidden Source of Nitrites 45:30 - How We Keep Our Ingredient Labels Clean & Honest 48:46 - Why You Shouldn't Skimp on Quality Food 50:50 - How Eating Clean Food Can Transform Your Health 52:32 - Why You Should Stop Eating Margarine Immediately 54:03 - The Truth About Canola (Rapeseed) Oil 55:24 - Why You Should Be Cooking With Tallow 59:09 - How Quality Food Leads to Effortless Weight Loss 1:01:23 - The Life-Changing Benefits of Building More Muscle 1:02:21 - How to Lock In Your Beef Price & Avoid Volatility 1:03:04 - The Nightmare of Shipping Frozen Meat 1:06:06 - Why Packaging Equipment Dictates Product Options 1:07:25 - The Humane Slaughter Process: An Inside Look 1:09:55 - Temple Grandin's Impact on Humane Animal Handling 1:11:39 - What is a HACCP Plan and Why Does It Matter for Food Safety? 1:18:00 - What a High-Quality Processing Plant Actually Looks Like 1:19:56 - Nose-to-Tail: How We Use the Entire Animal 1:22:25 - The Surprising Delicacy of Cow Tongue (Lengua) 1:23:24 - The Hunter's Code: Why You Should Respect the Animal 1:26:09 - Where to Find Homestead Meat Co. & Get a Discount

How Two Roads approaches training in the brewery. What to train, who trains, how to prove it, and how to make it stick on the floor. Special Guest: Jen Pesavento.

Dr. Don and Professor Ben talk about the risks from eating medium rare (not ground) chicken. Dr. Don - not risky

A Moscow corporate party turned into a medical emergency when a celebrity chef's flashy "cryo-show" cocktail expanded inside a man's stomach like an internal airbag, rupturing the organ and sending him to the ICU — and he's far from the only victim.READ or SHARE: https://weirddarkness.com/liquid-nitrogen-cocktailsWeirdDarkness® is a registered trademark. Copyright ©2026, Weird Darkness.#WeirdDarkness, #LiquidNitrogen, #DangerousDrinks, #StomachRupture, #DragonBreath, #FoodSafety, #ViralTrends, #TrueCrime, #BizarreStories, #DontTryThis

SummaryIn this episode, Clayton Cuteri delves into various pressing topics, including the importance of enjoying the present moment amidst chaos, political commentary on Israel's actions during Christmas, Trump's controversial military decisions, food safety issues, and the recent ceasefire between Thailand and Cambodia. He emphasizes the need for personal empowerment and knowledge as a means to create a better world and achieve peace.BONUS: Clayton discusses some Indigo Education knowledge.Clayton's Social Media LinkTree | TikTok | Instagram | X (Twitter) | YouTube | RumbleTimecodes 00:00 - Intro01:07 - Current Events and the State of the World03:04 - Political Commentary on Israel and Christmas15:03 - Trump's Actions and the Consequences19:00 - Food Safety and Health Concerns22:46 - Ceasefire in Thailand and Cambodia24:40 - Empowerment and the Path to World PeaceIntro/Outro Music Producer: Don Kin IG: https://www.instagram.com/donkinmusic/Spotify: https://open.spotify.com/artist/44QKqKsd81oJEBKffwdFfPSuper grateful for this guy ^NEWSLETTER - SIGN UP HEREBecome a supporter of this podcast: https://www.spreaker.com/podcast/traveling-to-consciousness-with-clayton-cuteri--6765271/support.Official Traveling to Consciousness Website HEREALL Indigo Education Podcasts HEREMy Book: The Secret Teachings of Jesus HERE