Podcasts about Food science

Send Audrey a Text to get your question answered on the showWhether it is a new "forage feed" for your horses or the same old tired concentrated feed products, you will find Vitamin E on the label. Today, we are talking about why that doesn't count towards your horse's daily vitamin E requirement and what to do instead.References Nielsen M M et al. (2022). Lipid oxidation in whole-grain flour during storage after milling. University of Copenhagen.Barden L & Decker E A (2016). Lipid Oxidation in Low-Moisture Foods: Mechanisms and Role of Antioxidants. Critical Reviews in Food Science and Nutrition.Merck Veterinary Manual. Vitamin E in Horses — Nutrition and Feed Management.Liu Q et al. (2020). Effect of fat supplementation and vitamin E on oxidative status in exercising horses. Journal of Animal Science.Barden L et al. (2015). Tocopherols as natural antioxidants in cereal products. Journal of Cereal Science. Find all the Resource Listed Here: linktr.ee/equineenergymed Audrey is not an MD or DVM and has never implied or claimed to be either. Audrey holds a Doctoral Degree of Traditional Naturopathy and a Masters Degree in Science. She created an evidenced-based anti-inflammatory nutrition program for equine and has successfully helped over 10k horses. This information is not meant to diagnose, prescribe for, treat, or cure, and is not a replacement for your veterinarian. These are my personal interpretations based on my education, skill and clinical experience.

What happens after the shot matters just as much as the hunt itself.In this episode of Delta Waterfowl's Voice of the Duck Hunter,  Joel Brice sits down with Blake Robbins, a graduate student in meat science at Oklahoma State University, and Dr. Morgan Pfeiffer, professor of Animal & Food Sciences, to break down best practices for caring for waterfowl meat from field to table.Whether you're a new hunter chasing sustainable, natural food or a seasoned waterfowler looking to improve meat quality, this conversation covers:          -Proper meat care after the hunt          -Common mistakes that ruin duck and goose meat          -Preservation techniques between cleaning and cooking          -How science meets tradition in wild game nutritionIf you care about honoring the bird, the hunt, and the meal that follows — this episode is for you.Website and Social Media Links:Delta Waterfowl: https://deltawaterfowl.orgFacebook: /DeltaFans/Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/Delta Waterfowl: https://deltawaterfowl.org Facebook: https://www.facebook.com/DeltaFans/ Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Bonnie Walters from the University of Wisconsin-River Falls breaks down critical management factors for backyard flocks, including breed selection, regional housing needs, and balanced feeding strategies to keep small flocks productive and healthy. Listen now on all major platforms!"Balanced diets remain essential for backyard birds because they cannot meet nutrient needs through grazing alone.”Meet the guest: Dr. Bonnie Walters is a Professor of Animal and Food Science at the University of Wisconsin River Falls, now in her 34th year of teaching. Her career includes extensive work educating youth and small producers on poultry care, as well as recognition for excellence in teaching. She offers practical insight into backyard poultry selection, housing, and nutrition important to the poultry nutrition industry.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:03) Introduction(02:49) Breed selection(04:09) Bird temperament(05:01) Housing needs(06:23) Cold weather care(11:15) Feeding insights(13:39) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- BASF- Barentz- Anitox- Kemin- Poultry Science Association

On the surface, food science may sound simple. But once you dive deeper, you'll discover a world of innovation, challenges, and incredible scientists behind the food you find on grocery store shelves. On this exciting episode of Let's Talk Chemistry edited by David Alvia, hosts Elizabeth Li and Poorvi Iyer discuss our interview with Dr. David Julian McClements, Distinguished Professor at the Department of Food Science at the University of Massachusetts and most cited author in food science. Dr. McClements talks about how next generation plant based foods are being developed to be more sustainable and healthy, while being able to successfully replicate meat products using reverse engineering. He then goes on to discuss his thoughts on highly processed foods, how to eat mindfully, as well as a few books of his that are all about the fascinating science behind food we eat everyday. We hope you enjoy!

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Send us a textJoin us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-2017) and most recently, President of the Institute of Food Technologists (IFT).Join us as we explore the evolution of his leadership style, the crucial differences between leading a department versus an entire university college, the major challenges facing food science leadership today, and his top advice for students interested in leading the next generation. Don't miss this insightful look into the forces shaping the future of food!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!

After years of getting your emails and phone calls, we know that SciFri listeners are in the 99th percentile when it comes to nerdy knowledge. We're putting your fact retention skills to the test with the first ever Super Food Science Excellence Trivia Blowout (SFSETBO).Host Flora Lichtman teams up with trivia kingpin Mangesh Hattikudur, co-host of the podcast “Part-Time Genius,” to quiz one lucky listener on her food science knowledge.Guest: Mangesh Hattikudur is the co-host of “Part-Time Genius” and co-founder of Kaleidoscope.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

In this episode of The Poultry Nutrition Blackbelt Podcast, Isabel Tobin, Ph.D. candidate at Oklahoma State University, explains her research on gut health and necrotic enteritis prevention in poultry. She highlights how commensal bacteria can strengthen the intestinal barrier, enhance immunity, and reduce pathogen colonization. Listen now on all major platforms!"Colonization resistance is the concept that millions of beneficial bacteria naturally residing in the gut protect the host from pathogen invasion."Meet the guest: Isabel Tobin is a Ph.D. candidate in Animal and Food Sciences at Oklahoma State University. She earned her bachelor's degree in Animal Science and Biology from the University of Findlay, where she gained extensive hands-on research experience. Her current work focuses on antibiotic-free strategies for necrotic enteritis prevention in poultry. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:41) Introduction(03:05) Colonization resistance(04:50) Bacteria screening(05:41) Research trials(07:41) Delivery methods(09:26) Industry applications(10:41) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- BASF- Anitox- Kerry- Barentz- Kemin- Poultry Science Association

Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie FestLoc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.Philly Cookie Festival PlanningThe discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.https://www.phillycookie.comEleni Chrisidis and The Brew Room:Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences. https://www.thebrewroompa.comREPLAY Chef Angie Brown and Rex At The Royal:Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

According to the United Nations, around one-third of all the food currently produced across the planet is being lost or wasted, oftentimes before it even reaches our plates. As well as the loss of essential sources of nutrition needed to feed the global population, issues in food supply chains are using up other vital resources such as water, labour and energy. So, what can we do to ensure that as much food as possible makes it from farm to fork without being wasted? As part of our four-part miniseries, Future of Food, we're joined by Dr Natalia Falagán, an Agricultural Engineer and Senior Lecturer in Food Science and Technology at Cranfield University. She explains the need for more joined-up thinking to help connect the different stages of our food production systems, the difference between use-by and best-before dates and tells us how growing something as simple as herbs in a kitchen window box can help us all deepen our relationships with the food we eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Navigating the Complexities of Antinutrients in Your Diet: Leyla Muedin, a registered dietitian nutritionist, delves into the controversial topic of antinutrients. Responding to a question from a listener named Deanna, Leyla explains the different types of antinutrients—such as phytates, oxalates, tannins, lectins, goitrogens, and phytoestrogens—and their potential impacts on nutrient absorption. She discusses the dual nature of these compounds, highlighting their possible negative effects along with their roles in health benefits like gut microbiota support and anti-cancer properties. Leyla also shares practical food preparation tips for mitigating the adverse effects of antinutrients and emphasizes the importance of dietary variety.

Intelligence Note: Cloned Food News (USA and Canada)Weaponised Food (Food Science) Genetic Warfare Canada's and USA's Cloned Meat (Agenda 2030 News)Cloned meat will soon enter Canadian grocery stores without safety reviews or labeling.Health Canada recently scrapped its 22-year-old policy that classified cloned meat as novel foods, removing pre-market safety assessments and allowing these products to be sold with no disclosure.To support the [Show] and its [Research] with Donations, please send all funds and gifts to :$aigner2019 (cashapp) or https://www.paypal.me/Aigner2019 or Zelle (1-617-821-3168). Shalom Aleikhem!

Have you noticed the increase in protein in health messaging? Have we all been lacking sufficient protein until now, or is this just the latest food marketing fad, similar to the fat-free trend of the 1990s? 

Dina dishes with Krystal Dunham, MS, RDN, LD, the Operator and Registered Dietitian Nutritionist behind The Mother Road Dietitian, for a meaningful discussion on what patient-centered care really looks like in today's healthcare landscape.Krystal Dunham, an accomplished dietitian based in Bixby, Oklahoma, holds a Master of Science in Nutrition and Food Science with Honors from the University of Central Oklahoma. Her recognition from organizations, including the American Association of University Women, the Academy of Nutrition and Dietetics, and the Oklahoma Academy of Nutrition and Dietetics, underscores her commitment to excellence in the field.Connect with Krystal on Instagram at https://www.instagram.com/themotherroaddietitian/, LinkedIn at https://www.linkedin.com/in/krystalsdunham/, and stay tuned for updates at The Mother Road Dietitian (https://themotherroaddietitian.com/).----Check out our podcast in video format on DishWithDinaTV:https://www.youtube.com/user/DishWithDina?sub_confirmation=1Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community:https://forms.gle/MzV7gVAPEsqEyEFH6If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form:https://forms.gle/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

Dr. Daina Parent, ND sits down with Dr. Karma James-Dulin to discuss managing blood sugar with a diet that includes complete proteins and important fibers. Dr. James-Dulin shares her personal journey with managing her own blood sugar during pregnancy, and her passion for developing foods that are healthy and taste great. Drs. Daina and Karma discuss a small clinical study that confirms the ability of complete plant-based proteins to balance blood sugar, and how ancient varieties of seeds provide higher protein and lower carbohydrates. They wrap the episode with clinical takeaways to help patients navigate the many high protein options in the marketplace. Dr. Karma James-Dulin is a food scientist with over 9 years of experience in the food and dietary supplements industry. She has a bachelor's degree in chemistry from Grambling State University and completed her Ph.D. in food science at Penn State University, where she investigated the effects of green tea on the liver. Dr. James-Dulin is passionate about food, flavor and nutrition, believing that healthy food should taste good. She enjoys cooking, dancing and spending time with family. She is currently a product development manager at Standard Process, Inc, having joined the company to establish the Food Science Team and Lab. In this capacity she oversees many aspects of the development of products from ideation, formulation and prototype development through to commercialization. During her tenure at Standard Process, Inc, she has led the development of serval products, most notably a one-of-a-kind nutrition bar for an adventure athlete on his quest to cross Antarctica. Additionally, she has led the development of the company's first food line comprising of protein powders and whole food nutrition bars.   Blood Sugar Regulation 3:03 Dr. James-Dulin's personal connection to blood sugar management 4:51 Insulin resistance state in pregnancy 5:20 Why proteins and fats fare important for blood sugar regulation 7:02 Dressing up your carbs with proteins and fats 7:44 Developing a high-quality protein blend 11:08 Animal protein versus plant-based protein 12:58 Significance of ancient oats – phytonutrient and macronutrient profile 14:59 Nutrition in ancient seeds versus modern varieties 15:49 Ways to consume protein blends 16:36 Resistance starch fiber's ability to slow blood glucose release 17:12 Golden chlorella as a vegetarian source of B12, plant-based folate and protein 18:07 Small clinical study measures success of protein blend to minimize glucose spikes 20:02 Dr. James-Dulin's passion for Food Science and her focus on nutrition and flavor 22:35 Advice for practitioners to help patients find products to balance blood sugar levels 23:56 Types of fibers and how they affect blood sugar regulation 25:55 Complete protein blend plus fiber gives optimal blood sugar regulation

Welcome to Rhythm, Routine, and Reverence! In this episode, I sit down with Hannah Van Ark. Hannah is a dietitian, mom of two little ones, and former clinical nutrition researcher on a mission to help other moms feel energized, well-fed, and confident in feeding themselves and their families with a plant-forward lifestyle. She holds degrees in Physiology and Neuroscience from the University of Colorado at Boulder, and a Master's in Food Science and Human Nutrition from Colorado State University. She's also a Registered Dietitian Nutritionist with over six years of experience in clinical nutrition research, where she focused on how food can impact heart health and longevity. These days, Hannah specializes in helping families create realistic, flexible mealtime routines, but with a particular focus on helping mom prioritize THEIR needs and health goals with a plant-forward lifestyle. She lives in Colorado, USA with her husband and two kids.Together we talk about building a plant-forward family culture (not a vegan one) — one rooted in nourishment, connection, and ease. From picky eaters to meal planning, Hannah shares her research-based insights on helping families eat more plants without pressure.Resources & Links* FREE: The Busy Mom's 15-minute Plant Powered Meal Plan: helping families plan a weeks' worth of plant-forward meals in 15 minutes flat (with a sample plan).* FREE: The Plant-Powered Staples Shopping List, a guide that gives you my personal list of pantry, fridge, and freezer staples that make plant-forward eating simple, flexible, and stress-free (+12 easy recipes)* Application for Plant Powered Mom Bootcamp (doors open January 2026)* 1:1 Coaching with Hannah* Hannah's website with recipes, blog posts and more free resources* Hannah's Instagram account: @plant.forward.familiesAt the end of the call Hannah mentions journaling as a rhythm and ritual that is supporting her right now. If you're looking for a format to nurture your own journaling practice check out my own GOLDENTIME Journal. It has just a few prompts for morning and evening. Use code PODCAST15 for 15% off.Right now if you screenshot the podcast episode and tag me in your IG stories you can go into the draw to win a free GOLDENTIME journal this month. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit meaganrosewilson.substack.com/subscribe

While October is breast cancer awareness month, a broader view of cancer in general is worthy of a conversation. Today's guest, Jen Nolan, holds a BS in Food Science, Human Nutrition, and Dietetics from Colorado State University, a Master's in Holistic Nutrition, and multiple specialty certifications, including Oncology Nutrition Consulting, Nutrition Genome Practitioner, and Metabolic Balance® Coach. She has over two decades of experience in holistic and clinical nutrition, and is a passionate advocate for personalized, root-cause, and metabolic-based care. Her work blends cutting-edge nutritional modalities with deep respect for the mental, emotional, and energetic aspects of healing, because true wellness happens on every level. In clinic she focuses on therapeutic ketogenic diets, autoimmune protocols, metabolic terrain balancing, and precision nutrition, utilizing genetic testing through Nutrition Genome and various functional testing methods. Whether navigating cancer treatment, working to prevent cancer, or aspiring to enhance and optimize wellbeing Jen's approach will set you up for success.Connect with Jen:remissionnutrition.comConnect with Michelle:betterbeings.netIG: @betterbeingsusYouTube: Michelle Zellner - Be A Better Being Podcast playlistGet the supplements Michelle can't stop talking about: meet.makewellness.com/?referral=E490A5C07D

Randy and Dean Warren talk about professional bicycle racing mostly, but in this episode the Warren brothers interview founder of Supra Performance nutritional bar maker Debbie Milne.  Debbie shares her journey as an elite cyclist and her process in developing a super healthy nutrition bar.  Debbie holds multiple degrees in Food Science, Nutrition, and Dietetics.  She began making nutrition bars for herself then for friends and teammates and other athletes and is now producing her product and selling online at suprabars.com and in local Greenville, South Carolina places.  Use the discount code: WCP30 and receive 30% off your first order.  The Warren brothers also discuss the just revealed 2026 Tour de France route.  The track world championships are taking place in Santiago, Chile.  

In this dynamic episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois dive into the latest headlines shaping Canada's food and beverage sector before welcoming Kiran Mann, CEO of Brar's, one of North America's fastest-growing South Asian food manufacturers.The episode opens with a timely look at the hospitality boost from the Toronto Blue Jays' World Series run, a much-needed economic shot in the arm for restaurants and bars coast-to-coast. From there, Sylvain unpacks fresh Canadian inflation data, connecting global trade policy, tariffs, and drought-driven beef shortages to continued food-price volatility. He explains why Canadian beef prices will likely remain high until mid-2027, and how regional differences—from Saskatchewan's 5.5 percent food inflation to Ontario's 3.5 percent—highlight a widening national divide. The conversation also tackles layoffs at Molson Coors and Nestlé, changing consumer habits amid the Ozempic effect, and why Big CPG must reinvent itself as Canadians buy more locally produced goods. The duo rounds out the news rundown with an update on Agropur's cottage-cheese lockout and a surprising salmonella outbreak in dog treats, underscoring the need for better pet-food safety oversight.Then, Michael and Sylvain welcome Kiran Mann, an inspirational immigrant entrepreneur and visionary leader steering Brar's from family-run origins to a national and expanding international powerhouse. Mann shares her remarkable journey—from her roots in Amritsar, India, to leading a modern Canadian company that connects authentic Indian flavours with contemporary manufacturing innovation. She explains Brar's evolution across three categories—dairy, snacks, and sweets—including its beloved samosas, signature paneer, and pure-vegetarian veggie burgers.Mann introduces her proprietary “Harmonic System”—a leadership and operational philosophy grounded in balance, authenticity, and purpose. Her approach integrates people, process, and passion, ensuring that growth doesn't outpace culture or quality. The discussion explores how Brar's sustains traditional recipes while using food science to extend shelf life naturally, create sustainable packaging, and meet the needs of health-conscious, multicultural consumers. Looking ahead, Mann outlines her strategy of “depth and impact,” combining Canadian multiculturalism, sustainable supply chains, and bold U.S. expansion to make Brar's a global ambassador of modern Indian cuisine made in Canada. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Podcast-favorite Jeff Zenisek makes his triumphant return to the show this week! The fellas down for a raw, uninhibited and hilarious conversation about being young and rich, new sports statistics, the awkward teenage years, drugs in the 90's, Ozempic and food science, psychedelics, old school cars, your real body count, the mafia and government surveillance, the ICE raids, Ivy League universities, starting a new religion, and MLM scams.    Every Wednesday, the Ready Set Blow Podcast brings you real talk with comedians, actors, musicians, entertainers, entrepreneurs, and fascinating guests from all walks of life. No scripted BS. No playing it safe…Just raw, funny, and authentic conversations you won't hear on your average podcast.   If you enjoy comedy podcasts like Your Mom's House, Flagrant, The Joe Rogan Experience, or Theo Von, you'll love this show.   What We Talk About in This Episode: 00:00 Podcast Intro 01:00  Being Young and Rich 05:00  Sports Statistics 08:00  Awkward Teenage Years 11:00  Drugs in the 90's 16:00  Ozempic and Food Science 23:00  Psychedelics 32:00  Old School Cars 36:00  Real Body Count 40:00  The Mob and Government Surveillance 47:00  Getting Arrested by ICE 50:00  Ivy League Universities 57:00  Starting a New Church 1:15:00  Multi-Level Marketing Scams     New Episodes Every Wednesday:

Intuitive eating as a form of self-care? Absolutely. In this session, registered dietitian Devrie Pettit joins Monica Packer to unravel the myths and fears around intuitive eating—a self-care framework that could transform your relationship with food AND your body. Discover why letting go of food rules might be the key to real nourishment, how to rebuild self-trust, and what happens when you finally give yourself permission to eat. If you're ready for a more peaceful, empowered approach to eating, you won't want to miss this conversation. FREEBIE for all: Lunch Box Packing List  download BONUS raffled off to All-Access Pass Holders: One Year to Better Body Image: 52 Affirmations for Teens and Tweens Flipbook   Get the Basic Pass to watch and/or read each speaker session for free through Sunday, October 12th. Upgrade to the All-Access Pass for ad-free listening on a private podcast feed, + lifetime access to all content visual, audio, and written.  Devrie Pettit is a Registered Dietitian/Nutritionist. She received her BS degree in Nutrition and Food Science from Utah State University. She then went on to complete her Dietetic Internship and receive her Master's Degree from Stony Brook University in New York. She studied the Mediterranean Diet in Italy where her love for Italian cuisine grew. She does not believe in diets, loves to cook, and try new restaurants. Devrie is a wife and mother of four. Raising them as "foodies" rather than "health nuts" is one of her deepest passions. FOLLOW ON IG WEBSITE Learn more about your ad choices. Visit megaphone.fm/adchoices

"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."  —Thomas Bowman   Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.   Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet. Press play to hear Justine and Thomas' discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.  Meet Thomas:  Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.  Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.   Website LinkedIn Instagram Facebook X Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 02:24 The Science Behind A Non-Dairy Dairy  06:40 Launching in Japan 10:25 Cultural Surprises and Business Lessons from Japan  16:07 Is It Over-Processed?  19:50 Exciting Partnerships in the US 22:07 Debunking Plant-Based Dairy Myths  24:26 Sustainability and Upcycling in Eclipse's Process   Resources: Podcast Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart 

Happy Fall, y'all!WE BACK and WE BLACK… like we never left! We're hopping back into the Fats Series, and we're discussing a fat that is surprisingly controversial - Beef Tallow. You've heard a lot of discourse and politics surrounding this lovely fat… but what do your fave bougie aunties have to say about this? Well, as you know, we have lots to say, and we will get into many details about saturated fats, cholesterol and other medicinal properties of beef tallow. Get your fave bed and let's get into it!As always, we want to thank you for all of your support, in all the ways! we're trying to build up this patreon, so that we can sustainably fund the work we already do with the podcast. so if you're not yet a patreon, join today @ ⁠⁠patreon.com/pettyherbalist⁠⁠.Sources and what's discussed in the pod:Szechwan Chili OilHot Sauce in your bagMenstruation Medicine BagMotherwortAcetaminophenprostaglandinsWorkout & MovementKnow what you need: take it or leave it!SuetNIH - EthnozoologyFats and their locations in the body and their unique medicinal qualitiesRFK & MAHA: Make America Healthy Again(scholarly article) NIH The Lipid–Heart Hypothesis(author/professor) Marion Nestle (website) National Oilseed Processors Association - American Seed Oil Lobby(scholarly article) NIH - What is a Saturated FatStable at high temperatureTrans Fats - hydrogenated fatsMedicinal compounds of Tallow(scientific blog) Corrosive nature of soaps(article) Indigenous use of bear fatAnimal fats & PermeabilityNeed for multi-disciplinarians in the Food Science fields(scholarly article) NIH - Role of cholesterol in the bodyFat Loss & Loving Fat(website) Health at Every Size: Principles“Healing myself is enough”(IG Link) Michela Melone(IG Link) Sherrylin - DietitianSOUL FOOD GENIUS COURSE 5-Week Virtual Course Starting Sept 30! Sign up here! Follow us on social:⁠⁠@pettyherbalist⁠⁠ ⁠⁠@bonesbugsandbotany⁠⁠Join the Patreon Community to fund this amazing POD:⁠⁠https://www.patreon.com/pettyherbalist⁠⁠Join the bonesbugsandbotany Patreon Community to fund support all of Asia's work:⁠⁠⁠⁠https://www.patreon.com/bonesbugsandbotany⁠⁠⁠Rate us to show your support! Thank You!#StayReady #BePetty***if you read this far, send me a dm @pettyherbalist for a shoutout!***

In this episode of “The Business of Blueberries,” Kasey Cronquist, president of the U.S. Highbush Blueberry Council (USHBC) and the North American Blueberry Council (NABC), is joined by Minghua Tang, Ph.D., and Leslie Wada, Ph.D. Tang is an associate professor and the Lillian Fountain Smith Endowed Chair in the Department of Food Science and Human Nutrition at Colorado State University. Wada is the USHBC's sr. director of nutrition and health research. Tang and Wada share some exciting results found in a study regarding complementary feeding of blueberries to infants. “ We saw these beneficial effects of the blueberry powder compared to the placebo in terms of the immunity, and we also saw that in terms of the gut microbiome. … So after eating the blueberry for seven months and after eating the placebo for seven months with the same background diet, if you take blueberry on top of what you eat, you have less of these pathogens in your gut, and that's what we saw.” — Minghua Tang, Ph.D. Topics covered include: Hear about a recent study that identified significant benefits for infants after being fed blueberries.Discover the benefits of introducing blueberries in the complementary feeding phase of infants, and the lifelong impacts it can have on health.Crop ReportThe Blueberry Crop Report is an update on crop conditions and markets throughout important blueberry growing areas. Today you'll hear from Caylan Huddleston in Oregon, Mario Ramirez in Mexico and Luis Vegas in Peru. This was recorded on September 11, 2025.

Automation continues to make inroads into the beef industry as technology improves. Dr. Phil Bass, associate professor of meat science in the Department of Animal, Veterinary and Food Sciences at University of Idaho, explains that plenty of opportunities remain. Indeed, smaller meat and poultry species have been able to take advantage of technological advancements at a faster pace, but the ingenuity of engineers and technicians has the beef industry catching up. Meanwhile, although the price of beef continues to rise, Bass says, consumers keep buying beef — but the U.S. cattle herd remains constrained, meaning times could remain tough for meatpackers and new meatpacking plants until the cattle supply expands again.

Brian Sanders discussed updates on his "Food Lies" film, which is being pitched to Netflix. He shared his dietary journey, emphasizing the benefits of unfortified rice and bone broth. Sanders highlighted the issues with processed foods, including oxalates in spinach and kale, and the importance of whole foods. He advocated for a diet rich in animal foods and fermented vegetables, noting their positive impact on gut health and overall well-being. Sanders also mentioned his use of oyster supplements to boost testosterone and his personal health improvements, including not getting sick in nine years.0:00:00 - Intro 0:00:21 - Food Lies & Pushback 0:02:20 - Keto Diet & Adding Carbs 0:07:20 - Grain Differences in Countries 0:08:40 - Eating Like Grandparents 0:09:55 - Kale, Spinach, Oxalates & AG10:16:35 - Bread, Fortification, Fiber & Whole Foods 0:22:28 - Colon Cancer, Meat & Toxins 0:26:55 - The System, Hierarchy, Covid & Conspiracy 0:32:54 - Truth in Nature 0:36:05 - Brian's Meals, Meat & Protein 0:39:45 - Response to Bryant Johnson & Tracking 0:41:35 - Vitamin D, the Sun, Hormones & Protein 0:43:45 - Avoiding Sickness & Covid 0:47:10 - Fermented Foods & Gut Health 0:50:34 - Artificial Testosterone & Oyster Supplement 0:54:40 - Cancer & Soy 0:57:30 - Trying Diets & Nutrient Calories 1:01:30 - Promotions & Messaging 1:03:33 - Outro Food Lies film:https://www.foodlies.org/Nose to Tail:https://nosetotail.org/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the showThanks for Listening & Shute for the Moon!

Clint Eastwood at the 2012 Republican National Convention - WikipediaFood Safety Talk 11: Somewhere on I-95 — Food Safety TalkFreshRealm Recalls Chicken Fettuccine Alfredo Products Due to Possible Listeria Contamination | Food Safety and Inspection ServiceListeria Outbreak Linked to Chicken Fettuccine Alfredo Meals | Listeria Infection | CDCWhen People Got Sick: Chicken Fettuccine Alfredo Meals Outbreak, June 2025 | Listeria Infection | CDCOutbreak Investigation of Listeria monocytogenes: Chicken Fettuccine Alfredo Meals (June 2025) | FDAGuidance on validation of lethal control measures for foodborne pathogens in foods - Ceylan - 2021 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online LibraryThe Best Temperature to Eat CheeseCDC warns of Salmonella outbreak linked to pistachio cream | CDC NewsroomWhen People Got Sick: Pistachio Cream Outbreak, June 2025 | Salmonella Infection | CDC781. Dubai Chocolate — Risky or Not?Do By FridayDecoding the Gurus - A psychologist and an anthropologist try to make sense of the world's greatest self-declared Gurus.Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning - PMC10 Really Risky Foods Right Now - Consumer Reports553. Garlic From China — Risky or Not?National Restaurant Association | National Restaurant AssociationCottage Food Regulatory Guidance – Association of Food and Drug OfficialsMichael Gaenzle, Dr. rer. nat. habil. - Directory@UAlberta.caProfessor Michael Gänzle - The Sourdough SchoolRob Dunn | Executive Vice Chancellor and ProvostSourdough – Public Science LabTake Care when Sharing Friendship BreadSB242: Alaska Food Freedom Act

Dr. Don and Professor Ben talk about the risks of storing garlic confit at 37 °C (in Ben's refrigerator) for two weeks. Dr. Don - not risky

Send us a textIn episode #151 we discuss the science behind fermented foods with researcher Dr. Maria Marco:The role of microbes in gut health and their potential benefits for humanity and the planet.Insights into the fermentation process of sauerkraut and its impact on gut barrier function.The difference between probiotics and friendly microbes found in fermented foods like sauerkraut.The potential for fermented foods to offer health benefits beyond just probiotics, focusing on the metabolites produced during fermentation.Dr. Maria Marco is a Professor in the Department of Food Science and Technology at the University of California, Davis. She earned her bachelor's degree at The Pennsylvania State University and PhD in microbiology at the University of California, Berkeley. She performed her postdoctoral research at the Wageningen University and NIZO food research, The Netherlands. Dr. Marco started her lactic acid bacteria and gut health laboratory at the University of California, Davis in 2008 and has built an internationally recognized research program on fermented foods, probiotics, and dietary modulation of the gut microbiome. Dr. Marco is currently President of the International Society of Probiotics and Prebiotics (ISAPP) Board of Directors and is a fellow in the American Academy of Microbiology.Connect with Dr. Maria Marco:IG: Eat Lac Project, UC Davis: www.instagram.com/eat.lac.project/Web: /marcolab.ucdavis.edu/Mentioned:Trifecta Nutrition (save 50% your 1st order with code NR50): https://trifectanutrition.llbyf9.net/qnNk05Study discussed on the podcast: The Fermented Cabbage Metabolome and its Protection Against Cytokine-Induced Intestinal Barrier Disruption of Caco-2 Monolayers: journals.asm.org/doi/10.1128/aem.02234-24International Scientific Assn. for Probiotics and Prebiotics: isappscience.org/Other studies mentionedA Review of Fermented Milks: Potential Beneficial Effects on Human Nutrition and Health: pmc.ncbi.nlm.nih.gov/articles/PMC11225442/ Lacto-Fermented Sauerkraut Improves Symptoms in IBS Patiences Independent of Product Pasteurisation - A Pilot Study: pubmed.ncbi.nlm.nih.gov/30256365/MORE NR New customers save 10% off all products on our website with the code NEWPOD10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ Save 50% off your 1st Trifecta Nutrition order with code NR50: https://trifectanutrition.llbyf9.net/qnNk05 Save 20% on all supplements at our trusted online source: https://us.fullscript.com/welcome/kchannell Join Nutritional Revolution's The Feed Club to get $20 off right away with an additional $20 Feed credit drop every 90 days.: https://thefeed.com/teams/nutritional-revolution If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

Summer may be winding down, but we're not quite ready to let go of beach days, backyard cookouts, or ice cream cones. We love ice cream here at SciFri, so we're pulling a few of our favorite ice cream science stories out of the freezer this week.Back in 2015, ice cream expert Maya Warren sat down with Host Ira Flatow to help us understand a science mystery of “unmeltable” ice cream that made the evening news in Cincinnati.That same summer, Ira spoke to Jeff Potter, author of Cooking for Geeks, and Brian Smith, founder of Ample Hills Creamery, who give us science-backed tips for making smooth, velvety ice cream at home.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters. Read the full Whole Grain Study in the Journal of Food Science here: https://www.communitygrains.com/wholegraintest-2/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

Motherhood takes it out of you. Physically. Mentally. Emotionally. And if you've ever felt like your energy's been zapped or your brain's running on 1%, you're not imagining it and you're definitely not alone.In this episode, Dr Renee White takes you on a deep dive into a surprising topic: creatine supplementation for women's health. That little white powder you've seen on gym shelves? It turns out, it might hold more benefits for mums than we ever realised.From brain fog and bloating to sleep, strength and recovery, Renee unpacks the latest research on how this naturally occurring compound can support women through every life stage. With her signature mix of science and soul, she breaks it down in a way that's easy to understand and incredibly relevant for busy, brilliant mums like you.You'll hear about:

Those long, unpronounceable ingredients at the bottom of food labels—what are they really doing to your health? In this episode, we're joined by Professor Marion Nestle, a world-leading nutrition expert and author of the groundbreaking book ‘Food Politics'. Marion has spent decades exposing how powerful food companies influence what ends up on our plates — and how little regulation may stand in their way. We dive into the hidden world of food additives and the regulatory systems meant to protect us. While the U.S. allows companies to self-certify ingredients as “safe” without independent FDA approval, Europe and the UK take a stricter approach. But does stricter always mean safer? Marion unpacks how these systems differ, which substances might be harming our health, and what consumers can do to reduce their risk. We explore what the science says about additives, inflammation, gut health, and more. Unwrap the truth about your food

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.

Episode Highlights With Julie She does Japanese drumming and fire dancing as hobbiesThe underlying factors with ADHD that can be influenced by dietThe inflammation connection and how food comes into play Her approach of not trying to “fix” a problem in kids with ADHD, but support them so they can thrive within their environments and neurodiversityFood dyes, sugar, and other top dietary offendersHer tips for implementing dietary changes, especially with picky eatersTop dietary strategies she finds helpful for kids with ADHDHow low salycilate diets can be especially helpful and what the Feingold Diet isThe gut/brain/microbiome axis and how this can be helpful in supporting kidsResources MentionedThe Personalized Autism Nutrition Plan: Nourishing Hope for Kids with ASD, ADHD, Anxiety, and Neurodevelopmental Delays - Julie's bookFollow Julie on Instagram, Facebook, and on XNourishing Hope website, BioIndividual Nutrition Institute

Olestra (also known by its brand name Olean) is a fat substitute food additive that adds no metabolizable calories to products. It has been used in the preparation of otherwise high-fat foods, thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) approved olestra for use in the US as a replacement for fats and oils in prepackaged ready-to-eat snacks in 1996,[2] concluding that such use "meets the safety standard for food additives, reasonable certainty of no harm".[3]: 46399  In the early 2000s, olestra lost popularity due to supposed side effects and is largely phased out, but products containing the ingredient are available in some countries.

Sue Becker shines a light on an oh-so-sweet, yet often-overlooked sweetener: molasses. Discover the rich history, nutritional benefits, and surprising health properties of this age-old syrup, along with which molasses Sue prefers and why. Organic Molasses 16oz - https://bit.ly/organicmolasses16oz Organic Molasses 32oz - https://bit.ly/organicmolasses32oz LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the Scientific and Biblical benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. References: Essential Home Ground Flour Book by Sue Becker USDA. 2018. Molasses. FoodData Central. Last accessed: May 28, 2021. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168820/nutrients Deseo, M.A., A. Elkins, S. Rochfort, and B. Kitchen. 2020. Antioxidant activity and polyphenol composition of sugarcane molasses extract. Food Chemistry. 314(126180). https://doi.org/10.1016/j.foodchem.2020.126180 Guimarães, C.M., M.S. Gião, S.S. Martinez, A.I. Pintado, M.E. Pintado, L.S. Bento, F.X. Malcata. 2007. Antioxidant Activity of Sugar Molasses, Including Protective Effect Against DNA Oxidative Damage. Journal of Food Science. 72(1):C039–C043. https://doi.org/10.1111/j.1750-3841.2006.00231.x Takara, K., K. Ushijima, K. Wada, H. Iwasaki, and M. Yamashita. 2007. Phenolic Compounds from Sugarcane Molasses Possessing Antibacterial Activity against Cariogenic Bacteria. Journal of Oleo Science. 56(11):611–614. https://doi.org/10.5650/jos.56.611 *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Today on the HowToBBQRight Podcast, we've got a VERY special guest coming on to talk with us today (00:14)! Malcom tried his hand at the new Sonic Pickle Smashburger, and it turned out to be a BIG DILL (03:15). Welcome Guga to the HowToBBQRight Podcast (08:25)! How did Guga's background lead him towards the cooking world in YouTube (10:18)? What was the first VIRAL moment in Guga's career (15:23)? Running one successful YouTube channel is a job of it's own, but Guga manages to run THREE (20:29)! What was the CRAZIEST food experiment Guga has done that went well (24:54)? Guga's cooked a LOT, but these are the things he absolutely DOES NOT want to cook (27:13)... When the cameras are off at home, what does Guga like to cook (29:00)? How have all of his food experiments made Guga a better cook (31:45)? If you're looking to connect with Guga, here's where you can find him (39:15)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (42:27)! If you're lookin' to try some free BBQ, come see us at Circle & Square in Oxford (43:10)!

On this week's episode, host Caryn Antonini is joined by Olive Hamilton Russell, a vintner, award-winning author, media personality and owner & operator of Hamilton Russell Vineyards Oregon. The vineyard is a producer of carefully selected single vineyard Willamette Valley Pinot Noir and Chardonnay. Olive grew up in South Africa on a cattle farm, which had been in her family for nearly 200 years. She went on to major in Food Science and Nutrition at the University of Stellenbosch, then moved to London where she worked for Harvey Nichols in retail food product development before returning to South Africa where she worked for Woolworths in Cape Town, her work taking her to Europe and Asia. Olive holds the WSET diploma as well as the Cape Wine Academy diplomaFor more information on our guest:www.hamiltonrusselloregon.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Brad and Jules welcome author, podcast host, photographer, and cocktail spherification expert Renya Edmonds to push the boundaries of drinkable science. Think Jello shots are impressive? Renya is about to revolutionize your cocktail game entirely.    In this episode, Brad walks you through the classic Cantarito served in traditional clay mugs, Jules freestyles a completely unmeasured riff straight into a bottle, and Renya guides us through the precise art of molecular mixology to create edible cocktail pods. Yes, cocktails you can bite into.    Cantarito (the drink, not the pod):  First, go order some clay mugs on amazon - look up cantarito mugs, get those  Get your clay mug, chill it, and then rim it with Tajin  In your shaker add:  2.0oz of Reposado Tequila (blanco is fine if you prefer)  0.75oz of Fresh orange Juice  0.75oz of Fresh lime juice  0.5oz of Fresh lime juice  Pinch of salt  Ice  Shake it like you mean it - about 20 secondes  Fill your clay mug halfway with ice  Strain your shaker into the mug  Top off with Squirt  Garnish with a lime wedge    Ready to attempt the pods? You'll need some specialized equipment: a kitchen scale (gram precision), sodium alginate, calcium lactate, an airtight container, and an immersion blender. We know it sounds intimidating, but the payoff is extraordinary. Oh… and get some ice cube trays if you don't have them. The ones with the silicon bottom work pretty slick.     Sorry, I know this is a lot, but the fun that will follow is worth it    FIRST make your Sodium Alginate bath  5g Sodium Alginate  1 Liter Distilled Water (IT MUST BE DISTILLED)  1/3 cup of sugar  Using an immersion blender, combine sodium alginate, sugar and distilled water in a large airtight bowl  Let sit for 1-24 hours to allow bubbles to dissipate   Next, make your ingredients for your pods (ratio for about 10 pod)  60 grams Reposado Tequial  40 grams Fresh OJ  20 grams Fresh grapefruit Juice  15 grams Fresh lime juice  65g Squirt  Pinch of salt  TOTAL should be 200 grams  (you'll need 6 grams of Calcium Lactate - hold this off to the side until you've read the directions)  Heat 65g of Squirt on the stove top or in a mug in the microwave until boiling  Add in 6g of calcium lactate, stir until dissolved.  Add all ingredients together, measuring each liquid correctly  Pour cocktail into ice molds, freeze for at least 6 hours, the longer the better  Warm the sodium alginate bath to about 120 degrees F and prepare two bowls with cold water   Drop one frozen cocktail pod into the sodium alginate bath and gently stir the water with a spoon (be careful not to touch pod with the spoon until the membrane has formed)  Pick up the pod with a slotted spoon, wipe the bottom of the spoon with a paper towel, and transfer to the first cold water bath  Rinse thoroughly by stirring the water, repeat the process rinsing the pod in a second water bath.  Enjoy!  Reyna Edmonds  Find more ideas @reyna.edmonds  Check our her podcast, Lunatic Soup  Buy her book(!), The Unauthorized Court Of Cocktails: Recipes for your Romantasies    The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

OUR FAMILY MUSIC ACADEMY: Affordable and effective online weekly music lessons designed for families. https://www.voetbergmusicacademy.comBack to School Sale - Use coupon code: BACKTOSCHOOL2025 for 20% off your first month's subscription (available for the first 200 students).- Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way. She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health. Website: https://www.breadbeckers.com Instagram: https://www.instagram.com/breadbeckers/ YouTube: https://www.youtube.com/channel/UCJf3-zJkeYKNdreDdDuW2hQ Podcast: https://podcasts.apple.com/us/podcast/sues-healthy-minutes-with-sue-becker-the-bread-beckers/id1609279985 "The Essential Home-Ground Flour Book": https://amzn.to/4lwvsUa

Welcome back to today's Friday Review where I'll be breaking down the best of the week!     I'll be sharing specifics on these topics:     Magnesium L-Threonate Benefits (product review) The Art of the Good Life (book review) Daily Dad (book review) Food Science & GLP-1 Drugs (research) Ground-Breaking Cancer Protocol (research)     For all the details tune in to today's Cabral Concept 3430 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3430 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Have a question? Click here. This season featured 23 episodes with a mix of solo content (15 episodes) and guest interviews (8 episodes). I covered various aspects of holistic health through a faith-based, diet-culture-free lens, focusing on body, mind, and spirit wellness for women in perimenopause and beyond.Topics from this past season:NutritionEpisode 4: Ultra Processed Foods, Food Science and Intuitive Eating - Balancing food science with intuitive eating principlesEpisode 11: Nutrition Essentials in Perimenopause and Beyond - Six essential nutrition guidelines with practical strategiesEpisode 22: How to Choose Seafood and Avoid Rare Ciguatera Poisoning - Personal story and seafood safety resourcesFitnessEpisode 9: The Bone Battle - Why strength training is crucial for bone healthEpisode 10: How to Protect Your Vulnerable Areas with Strength Training - Four key areas to focus on with free exercise downloadEpisode 17: Should I Wear a Weighted Vest? - Research-based guide on weighted vest benefits and considerationsEpisode 19: Seasons of Strength - Adapting workouts for summer and life changesEpisode 20: Finding Your Perfect Fit - Comprehensive shoe selection guideFaithEpisode 12: Finding God's Wisdom First (with Alexandra Yu) - Holistic healing through faith-based approachNervous System & Stress ManagementEpisode 8: Your Nervous System on Diet Culture (with Sherry Chabon) - Breaking free from diet culture's impact on nervous systemEpisode 15: Meditation Myths Busted (with Anne Swanson) - Practical meditation tips and misconceptionsEpisode 16: Beyond Barbie Style Self-Care (with Janice McWilliams) - Meaningful self-care for sustainable livingGeneral WellnessEpisodes 1-2: Eight Questions to Ask Yourself in the New YearEpisode 3: The Wellness Industry Has Lost Its Mind (with Michael Yeo) - Navigating wellness trends with evidence-based approachEpisode 5: One Hidden Piece to Helping Your Chronic Pain PuzzleEpisodes 6-7: Addiction two-part series (with Sarah Pritchard)Episode 13: Rant, Rave & Review - Mixed format episode including article on chronic tirednessEpisode 14: The Maximization and Optimization Myth - Finding balance in wellness cultureEpisode 18: Breaking Free From Expectations (with Stephanie Ravens Craft) - Identity and life transitionsEpisode 21: The Self-Talk Revolution - Improving internal dialogue with graceWhat's NextJuly: "Moment of Grace" short episodes featuring guest highlightsUpcoming: Celebrating 500th episode milestoneAugust: New season launch with course offering "Strong and Vibrant at Home"Sign up for biweekly "Nourishing Notes" newsletter at gracedhealth.com/nourishing-notesJoin The Stronger Collective Nourished Notes Bi-Weekly Newsletter 30+ Non-Gym Ways to Improve Your Health (free download)Connect with Amy: GracedHealth.com Instagram: @GracedHealthYouTube: @AmyConnell

In this episode, I sit down with Dr. David Klurfeld—longtime USDA scientist and one of the few insiders to publicly challenge the WHO's classification of red meat as a carcinogen. We go deep into the flawed evidence behind the infamous 2015 IARC report, why nutritional epidemiology often fails to prove causality, and how a small group of researchers helped shape global policy with low-quality science. If you've ever felt confused about meat, saturated fat, or dietary guidelines, this conversation will help you think critically about what “counts” as evidence—and who gets to decide. We cover:Dr. Klurfeld's personal journey and lessons from a career in public healthWhy the 2015 IARC red meat classification was based on weak and inconsistent evidenceHow observational studies and “allegiance bias” mislead nutrition scienceThe politics of dietary guidelines and the role of the USDA and WHOWhat the media got wrong—and why red meat remains a nutrient-dense foodWhether you're a clinician, dietitian, or simply trying to make better nutrition decisions, this episode is a powerful reminder that bias, groupthink and weak data can distort science and mislead the public. We need to be discerning about the nutrition and health advice we follow. Who is Dr. David Klurfeld?Dr. David Klurfeld is a nutritional scientist and former National Program Leader for Human Nutrition at the USDA's Agricultural Research Service. He also served as Professor and Chair of Nutrition and Food Science at Wayne State University and Associate Editor of The American Journal of Clinical Nutrition. He has authored more than 200 scientific publications and was one of 22 experts invited to the 2015 IARC working group on red meat and cancer. He is a longtime advocate for scientific integrity in public health policy.This episode is brought to you by: LMNT- Free Sample Pack with any purchase, visit https://DrinkLMNT.com/DRLYONTimeline - Get 20% off your order of Mitopure - https://timeline.com/LYONMUDWTR - Use code DRLYON to get up to 43% off your starter kit - https://mudwtr.com/DRLYONNeeded - Use code DRLYON for 20% off your first order - https://thisisneeded.com Find Dr. David Klurfeld at: Indiana University Bloomington - https://publichealth.indiana.edu/about/directory/David-Klurfeld-dmklurfe.html Google Scholar - https://scholar.google.ca/citations?user=Ym5Og20AAAAJ&hl=en LinkedIn - https://www.linkedin.com/in/david-klurfeld-812845209/ Find me at:Instagram:@drgabriellelyon TikTok: @drgabriellelyonFacebook: facebook.com/doctorgabriellelyonYouTube:

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts to create a 1 million-layer puff pastry; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree.

Cornell's Brian Wansink was at the top of his field, renowned for translating behavioral science into practical tips for improving eating habits. He famously popularized the notion that we tend to eat more when served in large bowls. But, when skeptical researchers and journalists exposed Wansink for manipulating data, his fall from grace led to the dismantling of Cornell's entire food psychology department, and raised questions about the state of scientific research as a whole. For a transcript of this episode: https://bit.ly/campusfiles-transcripts To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

➡️ Join 321,000 people who read my free weekly newsletter: https://newsletter.scottdclary.com➡️ Like The Podcast? Leave A Rating: https://ratethispodcast.com/successstoryDr. Kyle Landry is the President and Co-Founder of Delavie Sciences, a skincare company dedicated to developing innovative, science-backed products. He earned his Master's and Ph.D. in Food Science from the University of Massachusetts Amherst. Dr. Landry conducted postdoctoral research on extremophiles—organisms that thrive in extreme environments—at Harvard Medical School under the mentorship of Dr. David Sinclair. Their collaboration led to a partnership with government space agencies to address challenges associated with long-duration space travel, resulting in the discovery of novel extremophiles, including Bacillus Lysate. This research inspired the founding of Delavie Sciences, aiming to tackle common skin concerns, particularly aging.➡️ Show Linkshttps://www.instagram.com/kylelandryphd/https://www.linkedin.com/in/kyle-landry-phd-44513a40/ https://www.delaviesciences.com/ ➡️ Podcast SponsorsHubspot - https://hubspot.com/ Delavie Sciences - https://www.delaviesciences.com/ (Code: Success for 25% off on all products *not including bundles or the flex wand)Vanta - https://www.vanta.com/scott Federated Computer - https://www.federated.computer Cornbread Hemp - https://cornbreadhemp.com/success (Code: Success)Create Like The Greats Podcast - https://podcasts.apple.com/lu/podcast/create-like-the-greats/id1653650073 FreshBooks - https://www.freshbooks.com/pricing-offer/ Bank On Yourself - https://www.bankonyourself.com/scott Stash - https://get.stash.com/successstory NetSuite — https://netsuite.com/scottclary/ Indeed - https://indeed.com/clary➡️ Talking Points00:00 - Intro05:11 - Kyle's Journey & Origin Story10:28 - Alternate Career Paths13:00 - Solving Big Problems with Food Science16:32 - Shocking Food Realities20:53 - The Bean Sprout Breakthrough26:52 - Reinventing Sunscreen31:37 - A Scientist's Daily Routine35:11 - NASA-Level Bean Sprouts42:30 - Health & Fitness Hacks45:58 - Sponsor Break48:36 - Supplement Industry Secrets56:39 - Must-Have Skincare Ingredients59:52 - Hidden Dangers in Ingredients1:09:25 - Challenges in Launching New Research1:13:41 - Where to Invest Time & Energy1:15:54 - Sponsor Break1:18:06 - Advice for Ambitious Entrepreneurs1:26:36 - Kyle's Weakness as an Entrepreneur1:28:33 - Facing Imposter Syndrome1:31:06 - Balancing Work & Family2:00:00 - Breaking Out as an Artist2:08:28 - Kyle's Ultimate Life LessonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.