Podcasts about food show

I have to tell you, this episode completely stretched my understanding of food allergies, chronic illness, and what it means to truly listen to your body.Kathlena, also known as The Allergy Chef, has one of the most unbelievable stories I have ever heard. She personally manages more than 200 food allergies and intolerances, was once given 30 days to live, and today somehow works as a chef helping other families navigate food restrictions with creativity and hope.But this conversation is not just about extreme allergies. It is also about paying attention to our kids, respecting what their bodies may be telling us, and understanding that no two humans respond to food the same way. Kathlena brings so much wisdom, humor, and perspective to a topic that can feel incredibly overwhelming for families.In this episode, we cover:How Kathlena went years without proper diagnosis despite severe reactionsWhat happened when she finally started eliminating foods on her ownWhy she believes kids should never be forced to eat foods they rejectWhat daily life looks like when you can safely eat only a handful of foodsHow food allergies changed the way her whole family cooked and ateWhy involving kids in food preparation builds confidence and resilienceThe surprising connection between chronic inflammation and obesityThe “five pillars of health” that helped transform her family's healthYou can watch Kathlena in action at this year's #LifeSkillsNow summer camp. She teaches teens how to turn basic ground meats into an amazing variety of dinners. Her workshop is SO GOOD! Don't miss out – register now. Resources We Mention for Food Allergies and HealingWhat's It Like for a Kid to Get Diagnosed with a Food Allergy?The No More Picky Eating Challenge isn't just for picky kids, but any families struggling with eating and tension at the dinner table Elimination diet tips and tricks for families with childrenFree knife skills class to start on the path to cookingSee Kathlena's cookbooks hereDon't miss #LifeSkillsNow - register right now!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

Do you forget to eat… until you're suddenly hangry and shaky?Or eat past full & wonder “why did I do that?”If food feels chaotic, confusing, or all-or-nothing - you are not alone.In this episode, we're unpacking how ADHD impacts your relationship with food - from missed hunger cues and hyperfocus, to dopamine-seeking, emotional eating, & food noise.We cover:Why ADHDers forget to eat (and then it becomes urgent)The role of interoception, time blindness & medicationWhy overeating happens (and why it makes sense)Food noise, sensory “icks” & hyperfixation foodsHow executive dysfunction makes eating harder than it “should”ADHD, diet culture & all-or-nothing patternsPlus simple, ADHD-friendly supports to help improve your relationship with food & eatingIf you've ever felt like you're “bad with food”… This episode will help.LINKS TO OTHER GOOD SH*T:*Join Adulting with ADHD your ADHD toolbox & everything you need to work with your brain*Get our ADHD Coach in your pocket! + the ADHD Goal Setting Workbook (life planner tool)*12 Things I wished my Doctor had told me about Adult ADHD*Find out if you might be living with ADHD - Download Symptoms List*Check out Courses & Coaching with Xena*Learn, Inspire, Share & Connect inside our Facebook Community *Come hang out with me on Instagram!

Clarence Ford spoke to Sharon Bolel, Executive Director at SAAFFI & Margaret Peters, Event Director at dmg events about Africa Food Show 2026. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

You're standing in the grocery store. You pick up the bar with "HIGH PROTEIN" across the front in bold letters. You put it in your cart. You're doing the right thing.Except -are you?The "high protein" label has become one of the most overused and misleading claims in the food industry. There is no regulated standard for what it means. Any brand can put it on any package - regardless of what's actually inside. And for women in midlife who depend on protein to protect their muscle, support their metabolism, and stabilize their energy - getting this wrong has real consequences.In this episode Casey breaks down exactly how to read a protein label so you know what you're actually buying - walks through the product categories where the gap between marketing and reality is widest - and introduces a free tool you can use from your phone to evaluate any product in 30 seconds.You'll learn:Why "high protein" on a label means almost nothing -and what to look at insteadA simple 4-question label check you can run in under 60 seconds at the storeWhich protein sources are worth your money and which are just fillerThe truth about protein bars, flavored yogurts, high protein cereals, shakes, and snack foodsHow to use AI to evaluate any product or compare two options before it goes in your cartHow added sugar is hiding inside products that look like smart protein choicesYou walked into the store doing the right thing. By the end of this episode - you'll walk out actually doing it.Shop Legion Supplements Here: https://legionathletics.rfrl.co/zwo48Inspire Nutrition: https://inspirehw.com/nutritionJoin us in the Inspire Fitness program: Use the link here: https://inspirehw.com/ Follow me on Instagram: https://www.instagram.com/fit.nutritionist?igsh=MTJqZXhjODR2ZzduaA%3D%3D&utm_source=qr Follow me on Facebook: https://www.facebook.com/Casey.Young.RD.CPT?mibextid=LQQJ4d

The most difficult man to nail down for an interview is finally on Seven Million Bikes! Chef and Restaurateur Calvin Bui of El Camino and Dos Amigos Taqueria.A California native born of parents who escaped the fall out of the Vietnam war, Calvin has lived in Saigon for 10 years now and gone from a Wall Street Banker to owning and running successful restaurants in Saigon. Most notable for his fusion of Korean and Mexican food.Calvin and I talk about his love of feeding people, Trip Advisor Reviews and the state of the food and beverage market in Saigon at the moment and why customers need to support local businesses if they want to see them thrive and stay in Saigon. Owner and Founder at El CaminoOwner and Founder at Easy TigerGin Bar, chef / owner at Dos Amigos Taqueria :: Tacos • Burritos • Craft Beer Owner and Founder at 20twenty Kick-Ass Bia HoiInstagram; fkndeliciousnessHow not to treat your customers;https://www.stuff.co.nz/life-style/food-wine/food-news/68165320/wellingtons-ekim-burger-fires-off-expletive-filled-facebook-rant-at-customersCalvin's respo"Send me a message!"Support the show

If you have Endometriosis, you will know that the pain and fatigue can feel relentless. In our episode last week, we discussed consideration around egg freezing and IVF for Endo Warriors with Dr Shirin Khanjani. This week, we're bringing it right down to what you're eating day to day as the right approach to food can make a real difference to how your body manages inflammation, metabolises hormones and supports you through the difficult days.In this episode I am joined by Jane Aherne, a Registered Nutritionist with an MSc in Nutrition from the University of Westminster. Jane specialises in fertility, reproductive conditions and chronic inflammation, and has worked with women dealing with endometriosis and PCOS across functional medicine environments including IVF Matters and TIC Health. This is not about a restrictive diet or a long list of rules. It is about understanding why certain foods make your symptoms worse, why others help, and how to make small, sustainable changes that your body will actually thank you for.What we discuss in this episode:Why Endometriosis and chronic inflammation are so closely linkedThe difference between pro-inflammatory and anti-inflammatory foods and why it mattersWhy Omega 3 is Jane's first recommendation for almost every client with endoThe best food sources of Omega 3 and what to do if you are vegan or do not eat fishThe role of the Mediterranean diet in reducing inflammationWhy trans fats, ultra-processed foods and alcohol can actively worsen symptomsHow gut health and liver function affect the way your body processes oestrogenThe blood sugar spike and crash cycle: why it matters so much in an inflammatory environmentHow constant blood sugar spikes can drive insulin resistance and compound existing inflammationWhy comfort eating during flare ups can actually make things worse and what to do insteadPractical swaps: dates, nuts, seeds, high protein meals and how to make them work in real lifeWhy how you eat can be just as important as what you eatMindful eating, stress and the rest-and-digest responsePlanning and preparation for shift workers and people on the goBalancing oestrogen naturally through fibre, cruciferous vegetables and liver-supporting foodsHow soon you can expect to feel the benefits of dietary changesWhy there is no single perfect diet for endometriosis and what personalisation actually looks likeThe biggest misconception Jane wants to set the record straight onJane's one piece of advice if you can only do one thingJane's five small changes to start this weekAdd two portions of oily fish (salmon, sardines, mackerel) or a quality Omega 3 supplementIncrease fibre gradually through whole grains, fruits, vegetables and legumesInclude more cruciferous vegetables like broccoli, cauliflower and kale for oestrogen metabolismSwap high-sugar snacks for a date with a Brazil nut or a handful of mixed nuts and seedsSit down for meals away from screens and allow your body to move into rest-and-digest mode Jane on InstaThis episode is sponsored by Wild NutritionI know how overwhelming it can be figuring out which supplements actually make sense for your body, especially when you are already managing a condition like endometriosis. That is exactly why I rate what Wild Nutrition offers. Their all-women team of nutritional therapists provide free one-to-one consultations so you get support that is genuinely tailored to you, not just a generic recommendation.Their supplements are formulated for optimal absorption, with 31 carefully selected nutrients including folate, zinc and B vitamins, and are trusted by over 50,000 couples.As a listener of The Fertility Podcast, you can get:50% off Wild Nutrition supplements for 3 monthsA free personal consultation with an expert nutritional therapistVisit wildnutrition.com/fertilitypodcast to get started. Terms and conditions apply.Support and resourcesThe Fertility Podcast is the official podcast for Fertility Action, a charity providing education, support and campaigning for fairer access to fertility treatment. They run free weekly drop-in support groups, and you do not need to commit, you can just show up.Support the podcastI am climbing the Three Peaks in June to raise funds for Fertility Action. Ben Nevis, Scafell Pike and Snowdon in 24 hours. If this podcast has helped you in any way, even a small donation would mean the world and I will give you a shout-out on the next episode.Here's how you can donate Stay connectedFollow me on Instagram: @fertilitypoddyIf you haven't already, please subscribe and leave a review. It really helps more people find the podcast.Thank you, as always, for your ear holes. Until next time

In episode 74 of Trade Show Talk, Host Danica Tormohlen explores the New Zealand exhibition industry with Brent Spillane, Managing Director of XPO Exhibitions, the country's largest trade and consumer show organizer. Spillane is a true visionary in the exhibitions industry, with more than 15 years of experience at the helm of XPO, where he has been instrumental in shaping how industries connect, trade, and thrive through live experiences across the Asia-Pacific region.  After a successful corporate career at Allianz Australia, where he rose to General Manager of Allianz Finance, Spillane and his family acquired six trade shows in 2010 when dmg World Media exited New Zealand. Since then, he has carefully navigated XPO through challenges, including the pandemic, and even led a landmark High Court battle to preserve New Zealand's largest exhibition venue, Auckland Showgrounds, from being converted into a film studio.  Under Spillane's leadership, XPO Exhibitions has grown into a highly diversified business, delivering 19 of New Zealand's largest B2B and B2C events across industries like construction, architecture, manufacturing, food production, workplace safety, marine, hospitality, and more. Most recently, XPO announced a joint venture with Hannover Fairs Australia to launch Logistics Automation New Zealand, powered by CeMAT, in November.  In this month's advocacy segment, Tommy Goodwin, President and CEO of the Exhibitions and Conferences Alliance provides an in-depth overview of what attendees can expect at this year's Legislative Action Day. Get prepared for a day of industry lobbying on Capitol Hill on May 28, 2026 in Washington, DC. Register for Legislative Action Day for free here. Get tips, insights and first-hand accounts from 10 key participants at last year's Legislative Action Day. Listen to Trade Show Talk Episode 62 On Air at Legislative Action Day 2025.  Key Topics in this episode:  Brent Spillane's career transition from finance to exhibitions and the impact of New Zealand's unique market  The strategic growth of XPO Exhibitions through acquisitions, joint ventures, and diversification  The importance of in-house event technology stacks and data control for ROI and efficiency  How his personal legal battle preserved one of New Zealand's key trade fair grounds  Innovative uses of AI and automation to boost visitor engagement and operational efficiency  Synergies between B2B and B2C events and the ecosystem approach  Insights into cross-sector growth, especially in food manufacturing, logistics, and marine  Strategic partnership with Hannover Fairs Australia and implications for global-local collaborations  Brent's leadership inspiration, personal interests, and the future outlook of the industry  Lessons learned from industry advocacy and the upcoming U.S. Capitol Hill lobbying efforts  Timestamps:   00:00 - Welcome and episode overview: Brent Spillane's role in transforming NZ exhibitions   00:47 - Introduction of XPO's growth, industries served, and recent initiatives   01:46 - Brent's journey from corporate finance to leading NZ's largest exhibition company   07:15 - Growth models: acquisitions, organic expansion, and joint ventures   08:18 - Celebrating one show's 70th anniversary and its significance to NZ's marine sector   10:11 - Local market overview and cross-sector opportunities in New Zealand   12:10 - The legal battle to save Auckland's major venue and its industry impact   17:34 - Timeline and lessons from the court case safeguarding NZ's largest venue   20:17 - The integration of B2B and B2C events and ecosystem benefits   22:05 - Synergies in the food industry: from manufacturing to retail and hospitality   25:53 - Building and leveraging the in-house event tech stack for ROI and data ownership   31:07 - Embracing artificial intelligence: AI-driven visitor engagement and outreach   34:29 - The use of outbound AI calls and automation for lead generation and database enrichment   37:33 - Results and lessons from AI application in event promotion   39:56 - The recent joint venture with Hanover Fairs Australia and international collaboration   45:23 - Brent's most memorable recent event and the story behind NZ's Food Show   48:20 - Influencers and mentors: industry leaders who inspire Brent   50:48 - Personal hobbies: sailing, fishing, outdoor sports, and family life   51:30 - Personal attributes: Brent's drive and leadership style   52:27 - Team size and office culture at Expo   53:05 - The importance of face-to-face interaction and office environment   55:06 - Travel tips: hydration and electrolytes for long journeys   66:12 - Preparing for Legislative Action Day: advocacy strategies and webinars   66:43 - Capitol Hill experience: events, meetings, and the importance of advocacy   69:01 - Invitation to join the upcoming Legislative Action Day in Washington, DC   69:34 - Closing remarks and upcoming episodes 

If you've ever found yourself thinking “I eat pretty healthy… so why am I not losing weight?” — this episode is for you.I'm diving into one of the most common frustrations I hear from busy, high-achieving women: doing all the right things but still not seeing results on the scale.In this episode, I break down the key difference between eating healthy and eating for fat loss, and why this gap might be the missing piece in your journey.Because here's the truth… Healthy eating is amazing for your overall wellbeing — but it doesn't automatically guarantee weight loss.And once you understand why, everything starts to click.What I Cover In This EpisodeWhy eating healthy doesn't always lead to fat lossThe concept of a calorie deficit (without tracking or restriction)Hidden calorie traps in “healthy” foodsHow your busy lifestyle may be working against your resultsWhy weight loss can feel harder after 35 (and what actually matters)The common pattern of undereating during the day and overeating at nightHow skipping meals can slow your progress and increase cravingsThe simple structure I use with my clients to lose weight sustainablyFinal ThoughtsIf you feel like you've been doing everything “right” but not seeing results…It's not because you're lazy or lacking discipline.Most of the women I work with are incredibly successful in their careers…they just haven't been given the right strategy for their lifestyle.When you shift from guessing to having a clear, simple structure…weight loss becomes so much easier (and actually sustainable).Loved This Episode?If this episode resonated with you, I would love your support:Leave a quick review on Apple PodcastsRate the show on SpotifyShare it with a friend who needs to hear thisIt helps me reach and support more women just like you

Guest: Christina Badaracco, MPH, RDN, LDNShow Notes:Food policy isn't abstract, it shapes what food costs, what's marketed, and what ends up on our plates. In this episode, we break down the biggest policies influencing America's diet (from subsidies to school meals), how policy can either fuel or prevent chronic disease, and why sustainability belongs in the conversation. Stay to the end for a practical playbook on how you can influence change locally, starting now.Guest Bio:Christina Badaracco works as a healthcare consultant, author, and thought leader, seeking to advance the role of nutrition in healthcare. She also regularly writes, teaches, and develops programs about nutrition, culinary medicine, and sustainable agriculture at both the local and national levels.Quote:“The way that we spend our dollars does have an influence on what food companies are making and what types of food businesses are actually able to operate.”Question of the Day:How do you see food policy affecting your own health or community?On This Episode You Will Learn:What food policy is and how it shapes food access, pricing, and marketingHow federal, state, and local policies influence what we grow, sell, and eatWhy U.S. food subsidies impact the rise of ultra-processed foodsHow policies can either increase or help prevent chronic diseases like diabetes and heart diseasePractical ways individuals can influence food policy in their own communitiesConnect with Yumlish!Yumlish Website: YumlishYumlish on Instagram: @yumlish_Yumlish on Facebook: YumlishYumlish on Twitter: @yumlish_Yumlish on LinkedIn: YumlishConnect with !Website URL: www.christinabadaracco.com Instagram URL: https://www.instagram.com/cbadarac/?hl=en LinkedIn URL: https://www.linkedin.com/in/christina-badaracco/ Other promos (books, publications, speeches, etc.) : https://islandpress.org/books/farm-bill#desc,   https://www.christinabadaracco.com/booksandcourses 

In this episode of Small Business School, host Staci Millard sits down with nutrition consultant Michelle Lentz to talk about the one thing most entrepreneurs overlook: their nutrition.Michelle shares how ditching fad diets and focusing on simple, sustainable habits can completely transform your energy, productivity, and overall well-being. From meal prep shortcuts to understanding cravings and building a supportive community, this conversation is packed with practical tips for busy business owners who want to feel better without adding more to their plate. If you've ever said “I don't have time to eat healthy,” this episode is for you.Key topics covered:Why nutrition is the foundation of your energy, focus, and business successThe problem with fad diets (and why they're not sustainable)How to simplify healthy eating even with a packed scheduleThe importance of protein, balanced meals, and whole foodsHow community and accountability can transform your habitsEasy meal prep strategies that take 30 minutes or lessThe truth about sugar cravings and how to manage themWhy fueling your body properly leads to better leadership and productivityYour business cannot thrive if you're running on empty. When you prioritize your nutrition, you're not just improving your health, you're showing up as a better leader, making clearer decisions, and building a more sustainable life and business.Connect with Michelle:Instagram: @nutritionbymichelleWebsite: nutritionbymichelle.caStaci's Links:Instagram. Website.

Understanding Protein and Carb Loading: Clear Insights for Optimal NutritionIn this episode, I break down the essentials of protein—what it is, how to evaluate its quality, and common misconceptions. I also delve into effective carb loading strategies for endurance athletes and practical tips for race preparation, helping you make smarter nutrition choices for your training and racing.I chat more about:The fundamental role of protein: amino acids, macronutrients, and their functionsWhy more protein isn't always better and the importance of quality sourcesCommon myths around protein smoothies, protein chips, and processed protein foodsHow to interpret food labels and understand "high in protein" claimsThe significance of protein digestibility scores (PDCAAS) and evaluating food qualityThe impact of protein quality on overall health and muscle buildingUnderstanding nutrient density versus processed "proteinified" foodsThe purpose of carb loading: optimizing muscle glycogen for endurance eventsPractical carb loading strategies: timing, food choices, and hydrationThe importance of practicing fueling strategies during trainingHow to tailor fueling plans based on race length, conditions, and personal toleranceBalancing carbohydrate intake and minimizing GI issues on race dayTips to train your gut and avoid common fueling mistakesConnect with Stevie:InstagramWebsiteThis episode offers straightforward guidance to demystify complex nutrition topics, empowering you to optimize your diet for training and racing success. Remember, understanding nutrition is about balance, quality, and consistent practice—don't just follow the latest trend, focus on what works for your body.

It was great catching up with Dan Frommer. Dan is the founder and editor in chief of The New Consumer, a sharp and essential publication covering the intersection of technology and consumer culture — and one of the smartest people thinking and writing about what Americans are actually buying, eating, and obsessing over. Every year, Dan publishes a major consumer trends report timed to Expo West, the natural and organic products trade show in Anaheim, and this year's edition — a 68-slide deep dive produced with Coefficient Capital — is full of big findings. Matt catches up with Dan to talk about some of their new product discoveries while attending the show, as well as Dan's recent writing about Sweetgreen and how Americans actually want to consume protein. Brands discussed on the episode: Smith Tea Maker, Coyotas, Waterloo, Flow Hydration, Van Leeuwen, Moozy Milk, Little Latke, Brause, Wasted, Oatly, Rambler, Wholesome Bakery, Lasso, Zahav Foods, Lexington Bakes, Yuzu Co., Row 7, Sourmilk.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠   Learn more about your ad choices. Visit megaphone.fm/adchoices

One of my favorite restaurants The Hideour in Aptos CA *The 831 Food Show

Wade and Gavin will be catching up solo this week! Topics will be anything and everything CPG - focusing on Winter Fancy Faire in San Diego!Some great conversation about Food Show follow up, tips, and suggestions.

Art, food, music, and Disney magic — what's not to love? In this episode, we dive into Disney World's Festival of the Arts, sharing everything we know about this fan-favorite EPCOT festival. From creative eats and Broadway-style performances to interactive art and hidden surprises, this episode is packed with tips, insights, and fun facts to help you make the most of your visit.

On a very special episode of The Theme Park Podcast, the guys talk all things theme park food! They run through their favorite items, restaurants and items they've tried to make on their own. Follow The Show:FacebookInstagramYouTubeSee omnystudio.com/listener for privacy information.

Jim talks to Paris-based journalist Julia Belluz, co-author of “Food Intelligence: The Science of How Food Both Nourishes Us and Harms Us" (1:40); Gayle talks to recently retired Washington Post food critic Tom Sietsema about his fascinating life reviewing food and restaurants (23:00). Also included is an update of local news (51:45). Matt Quast is technical director. This Week's GuestsJulia Belluz, Journalist and Co-Author, Food Intelligence Julia's NYT Op-Ed, “The French Secret to Eating Healthy”Tom Sietsema, Food Critic Email us:riverradio@marinecommunitylibrary.orgGovernment Links:City of Marine on St. CroixCity of ScandiaMay TownshipWashington CountyDonation LinksMarine Village School Double Down ChallengeMarine Community Library Donation PageEvent LinksMarine Documentary Night – Jan. 15, 2026 – YOU GOT GOLD trailerBill Simpson's Top Books of 2025Previous ShowsNovember 8 show with DNR officials on Lake AliceNovember 22 book showBusiness/Organization Links:Marine Community Library

Let us know how you enjoyed this episode!The holidays are meant to be enjoyed, but what if you have health goals? Being around tempting food and having more to do can make it challenging to stick to those goals.In this episode, I'm joined by health and wellness coach Tess Cheng to talk about how you can take care of your body during the busiest, most chaotic season of the year without guilt, shame, or unrealistic expectations.We cover the real challenges parents face—school breaks, disrupted routines, holiday parties, family commitments—and how all of that impacts sleep, stress, eating habits, and emotional capacity.Inside this conversation, you'll learn:Why holiday overwhelm makes healthy habits feel impossibleThe mindset shift that helps you stop feeling guilty about holiday foodsHow to build a stronger mind–body connection so you can make intentional choicesThe simplest way to stay active even when you're stuck indoors with kidsWhy sleep should be one of your top priorities (and how to protect it)What “light dinners” actually mean and why they matterHow to stay grounded when you're overstimulated, overscheduled, and overtiredPractical ways to recognize how food affects your energy, mood, and clarityThis episode is especially helpful if you're tired of feeling stretched thin during the holidays and want to feel more connected—to your body, your family, and yourself.Connect with Tess!https://glowithtess.com/https://www.linkedin.com/in/tess-cheng-mshttps://www.instagram.com/glowithtess/https://www.facebook.com/GlowithtessThanks for listening!Connect and send a message letting me know what you took away from this episode: @michellepurtacoaching and follow me on threads @michellepurtacoaching!If you would like to support this show, please rate and review the show, and share it with people you know would love this show too!Additional Resources:Ready to put a stop to the arguments in your marriage?  Watch this free masterclass - The #1 Conversation Married Couples Need To Have (But Aren't)Want to handle conflict with more confidence? Download this free workbook!Wanna make communication feel easy and stop feeling like roommates so you can bring back the romance and excitement into your marriage? Learn more about how coaching here!Support the show

The Under Rocks team is thankful for all the fine food and drink here in northern Illinois. So pile your plate high as we revisit some of our favorite culinary adventures. Plus aspic! We hope you're hungry.

1. Holistic Health vs. Conventional MedicineThe limitations of the mainstream medical systemWhy people are getting sicker despite more access to pharmaceuticalsThe importance of digging into root-cause healing rather than symptom suppression2. Toxins, Environment & Modern Lifestyle StressorsChemicals in food, water, and daily productsHow environmental exposures contribute to chronic illnessThe rising toxic load people face in modern life3. Stress, Fear & Mental/Emotional HealthThe impact of chronic stress on physical healthHow fear, chaos, and emotional instability affect the bodyThe increasing connection between anxiety, panic, and physical symptoms4. The Mind–Body–Spirit ConnectionHow spiritual life impacts physical well-beingThe importance of grounding, prayer, and emotional stabilityWhy healing must address all three areas5. Immune Health & InflammationWhat suppresses the immune systemHow lifestyle and environment weaken immunityRoot-cause immune dysfunction vs. treating symptoms6. Nutrition & Food QualityProblems with the modern food systemProcessed vs. whole foodsHow food contributes to inflammation and disease7. Personal Responsibility in HealthTaking ownership for your health choicesBecoming educated instead of blindly trusting institutionsWhy proactive living produces better results than reactive medicine8. Family Health & Generational WellnessModeling health for childrenBreaking generational cycles of sicknessCreating a culture of wellness in the home9. Lifestyle Essentials for Better WellbeingRest, breathing, movement, sunlightThe importance of detoxificationCreating rhythms that support long-term healthTo find out how we can help you on your health journey, book a free 15-minute Discovery Call with one of our New Client Coordinators! Click the link: https://www.spiritofhealthkc.com/discoverycall For more health tips and information visit: https://www.spiritofhealthkc.com/To buy natural health supplements visit: http://store.spiritofhealthkc.com Facebook: https://www.facebook.com/SpiritofHealth/ Instagram: https://www.instagram.com/spiritofhealthkc/ Pinterest: https://www.pinterest.com/spiritofhealthkc/YouTube: https://www.youtube.com/channel/UCwRcNSxR3kMYi9wP8OmxlQQ Spotify: https://open.spotify.com/show/7yfBBUjWKk3yJ3auK71O7H?si=295c77ed21f14568&nd=1&dlsi=af01c00121ed4aed

Brandon Parish and The Kibitz Room:Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day. Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami. The Kibitz Rooms can be found online at: https://thekibitzroomkop.com Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese. You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.comRandy Pulayya and West Indies Peppa Sauce (WIPS):We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.You can find more information and how to purchase WIPS online at: https://shopwips.com

On today's episode of Eat. Talk. Repeat. we're back and fired up — literally. ✈️ John returns from his long vacation — sunburned, opinionated, and ready to rant.

Today on the Jimmy Barrett Show:National nacho dayFlights will be cut

The most difficult man to nail down for an interview is finally on Seven Million Bikes! Chef and Restaurateur Calvin Bui of El Camino and Dos Amigos Taqueria.A California native born of parents who escaped the fall out of the Vietnam war, Calvin has lived in Saigon for 10 years now and gone from a Wall Street Banker to owning and running successful restaurants in Saigon. Most notable for his fusion of Korean and Mexican food.Calvin and I talk about his love of feeding people, Trip Advisor Reviews and the state of the food and beverage market in Saigon at the moment and why customers need to support local businesses if they want to see them thrive and stay in Saigon. Owner and Founder at El CaminoOwner and Founder at Easy TigerGin Bar, chef / owner at Dos Amigos Taqueria :: Tacos • Burritos • Craft Beer Owner and Founder at 20twenty Kick-Ass Bia HoiInstagram; fkndeliciousnessHow not to treat your customers;"Send me a message!"Make the best podcast possible! Listen to Smarter Podcasting today! Try Descript for free here! The full list of winners is here. Support the show

Adam Scherr (AKA Braun Strowman) joins us to talk about his brand-new USA Network series “Everything on the Menu,” premiering Friday after SmackDown, and why this is the first time fans get to see Adam Scherr—the man behind Braun Strowman. The former WWE Universal Champion opens up about the neck injury that left him temporarily paralyzed, his surprising break from WWE, and the real story behind his viral Paul Heyman feud on X. Braun laughs off rumors of beef with The Bloodline, calls Dominik Mysterio “made of chicken tenders,” and admits he used to bring his own steaks to WWE catering—sometimes stealing Vince's or Triple H's. He reveals his jaw-dropping 20,000-calorie diet, claims he “makes The Rock's cheat meals look like a salad,” and shares how he went from homeless with $150 to hosting his own TV show. Hosts: Branson Quirke & Roger Corral Learn more about your ad choices. Visit podcastchoices.com/adchoices

Text us a comment or question!Ever wonder why some foods leave you energized and satisfied while others knock you into a mid-afternoon crash - or make fat loss feel impossible? The answer lies in your blood sugar. And today, we're breaking down how you can finally take control of it. In this episode, I sit down with Kara Collier, co-founder and VP of Health at Nutrisense, to uncover how continuous glucose monitoring (CGMs) and smart lifestyle strategies can help you outsmart stubborn fat, reclaim your energy, and build the lean, strong body you deserve in your 50s, 60s, and beyond. Kara is a Registered Dietitian and one of the leading voices in metabolic health. She's helped over 150,000 people use real-time data and practical tools to create sustainable change - and today, she's sharing those insights with you. What you'll learn in this episode:Why blood sugar spikes and crashes sabotage fat loss, energy, and cravingsThe surprising individuality of how foods affect your glucose (bananas might not be the villain after all!)Simple hacks to keep blood sugar balanced - without giving up your favorite foodsHow stress, sleep, and even the time of day can dramatically impact your glucose responseWhy building muscle is one of the most powerful tools for metabolic healthSupplements and “biohacks” that actually move the needle (and which ones are just pebbles, not boulders) Whether you're struggling with stubborn belly fat, daily energy crashes, or just want to feel younger and more vibrant, this conversation will show you how to finally master The Glucose Game. 

Episode 477: I will discuss the 60th anniversaries of TV shows that debuted in 1965, and I will read a 1976 menu from The Great Gritzbe's Flying Food Show Restaurant in Chicago.

Episode 477: I will discuss the 60th anniversaries of TV shows that debuted in 1965, and I will read a 1976 menu from The Great Gritzbe's Flying Food Show Restaurant in Chicago.

Here's what to expect on the podcast:The best first foods to introduce around 6 months of ageWhen, what, and how to start offering solid foodsHow parents can safely adapt their own meals for their babyWhy messy food play is important for raising curious and adventurous eatersGuidelines and tips on preventing food allergies in young childrenAnd much more! About Cinthia:CINTHIA SCOTT, RD, IBCLC is a Pediatric Registered Dietitian and International Board Certified Lactation Consultant with over seven years of experience. As the founder of The Baby Dietitian, she specializes in guiding parents of children aged 0-5 to establish healthy eating patterns from the start. Cinthia co-authored 101 Before One: Starting Solids and created the Starting Solids 101 Program, offering personalized support for optimal early nutrition. She is also a co-author of the recently released Baby Leads The Way: An Evidence Based Guide to Introducing Solid Foods. Her IG, the.baby.dietitian, has 597K followers. Connect with Cinthia Scott!Website: https://thebabydietitian.com/Instagram: https://www.instagram.com/the.baby.dietitian/ Baby Leads The Way Book on Amazon: https://tinyurl.com/mv82kjpb.Baby Leads The Way Book on Barnes & Noble: https://www.barnesandnoble.com/w/baby-leads-the-way-julie-laux/1145295532101 Before One: https://www.101beforeone.com/----- If you're struggling, consider therapy with our sponsor, BetterHelp.Visit https://betterhelp.com/candicesnyder for a 10% discount on your first month of therapy.*This is a paid promotionIf you are in the United States and in crisis, or any other person may be in danger -Suicide & Crisis Lifeline Dial 988----- Connect with Candice Snyder!Website: https://www.podpage.com/passion-purpose-and-possibilities-1/Facebook: https://www.facebook.com/candicebsnyder?_rdrPassion, Purpose, and Possibilities Community Group: https://www.facebook.com/groups/passionpurposeandpossibilitiescommunity/Instagram: https://www.instagram.com/passionpurposepossibilities/LinkedIn: https://www.linkedin.com/in/candicesnyder/Shop For A Cause With Gifts That Give Back to Nonprofits: https://thekindnesscause.com/Fall In Love With Artists And Experience Joy And Calm: https://www.youtube.com/@movenartrelaxation

Hoosier Forager joins us for a thoughtful conversation about how we approach foraging, why it matters, and how to build confidence with new wild foods. We also dig into two standout plants: chicory, one of the best wild coffee substitutes, and mayapple, a native fruit with a short, tricky harvest window. Plus, we talk about a surprising fungal shift with Golden Oyster Mushrooms happening across the U.S.Episode Overview:The Foraging Onion framework: how to build confidence with new wild foodsHow to safely identify and harvest mayapples (Podophyllum peltatum)When mayapples are edible — and what parts to avoidForaging for chicory (Cichorium intybus): ID tips, uses, and wild coffeeThe spread of golden oyster mushrooms across the U.SWhy golden oysters may reduce native fungal diversityHow to deepen your foraging practice beyond just identificationUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/n5Ni_hTKhmo?si=5gpfBCBU4L7r-FTlSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Hoosier Forager:https://linktr.ee/hoosierforager

In this compelling follow-up episode, we take a deep dive into one of the most pervasive and controversial chemicals in our environment today—glyphosate, the active ingredient in Roundup. Building on previous discussions about microplastics and PFAS, we explore what glyphosate is, how it came to dominate farming practices, and its far-reaching impacts on human health.What You'll Learn in This Episode:History & Background:Discover how glyphosate was first synthesized, the story behind its widespread use in agriculture, and the rise of Monsanto (now owned by Bayer).Health Impacts:We detail the alarming health concerns associated with glyphosate exposure, including links to cancer (such as lymphoma and other tumor types), hormone disruption, mitochondrial dysfunction, oxidative stress, and compromised detoxification systems.Why Is Glyphosate Everywhere?Find out which crops and common foods are most often contaminated—think soy, corn, wheat, barley, oats, canola oil, beans, strawberries, and more—and why even everyday foods could be placing your health at risk.Lawsuits, Regulation, and Liability:Get the latest on bans in other countries, pending U.S. legislative changes (like the 'chemical liability shield'), and the massive legal battles against glyphosate manufacturers.How it Affects the Body:Learn the insidious ways glyphosate disrupts the gut microbiome, depletes essential amino acids, interferes with energy production, and damages DNA and cell membranes.Detection and Testing:We share how glyphosate exposure is measured (including available urine tests) and what high exposure could mean for you and your family.Taking Action:Practical tips for reducing your exposure:Why going organic makes a real difference—especially for the “dirty dozen” foodsHow to support your body's natural detox pathwaysThe importance of water and food filtration, bowel health, and nutrients like glutathioneEmpowering Your Health Decisions:We emphasize taking proactive steps, advocating for change, and becoming your own health advocate.Takeaway:Glyphosate exposure is likely much more common than most people think—even detectable in over 90% of pregnant women in the U.S. We urge listeners to stay informed, support their detoxification systems, and push for safer farming and food practices.Links & Resources:For more information on glyphosate testing, look into Mosaic Labs and other organic acid test providers.Search up the “Dirty Dozen” list of produce most likely to contain pesticides.For future episodes on water filtration and detox strategies, stay tuned!Ready to take charge of your health? Have questions or want us to tackle a future topic? Reach out to the Health, Wealth and Ultimate Self team. Remember: this episode is for educational purposes only and is not medical advice—contact your provider for personal recommendations.Subscribe, share, and empower yourself for better health—one step at a time!

Amanda Wiggins is CEO of cGP Lab, a New Zealand-based company that is commercializing cycline Glycine Proline, cGP, a dipeptide molecule that helps regulate blood vessel formation. The Lab is pursuing a medical food regulatory pathway to bring its cGP-based products to the market for the dietary management of peripheral neuropathy and other vascular complications of type 2 diabetes and is exploring the potential for Parkinson's disease and other dementias. The Lab sources cGP from a combination of New Zealand blackcurrant and beef bone collagen using a proprietary manufacturing process. Amanda explains, "The cGP Lab is a relatively new company. We were formed in 2020, and our mission is really to commercialize a really interesting dipeptide molecule called cycline Glycine Proline, or cGP for short. Although we're new to commercializing it, there's quite a huge body of evidence that sits behind where we've got today. Our Chief Science Officer, Dr. Jian Guan, has researched cGP for around 30 years. It's her life's work. What makes it really interesting is that cGP exists in all of our bodies. It's an endogenous molecule, but it also exists in some food sources. So we've identified those food sources and we've created a manufacturing process to create a standardized cGP ingredient that we use in our supplement range."   "Like many companies, we were actually founded on somewhat of a serendipitous discovery. So, back in 2016, the founders of the company had done a clinical trial on Parkinson's patients. And in that trial, they'd given the patients capsules containing blackcurrant extract because they were interested in whether blackcurrant extract, which is high in anthocyanins, could address some of the symptoms of Parkinson's disease." "What we've ended up with now is a proprietary manufacturing process that combines New Zealand blackcurrants together with beef bone collagen. And we put those two together through a prolonged heating process. And what happens is that the amino acids, glycine and proline, when subject to heat or, even better, heat and pressure, will cyclise and form the cGP. So it's really that manufacturing process that brings out the cGP. And in that initial Parkinson's study, the level of cGP was actually quite low because that heating process hadn't been done for long enough. So we've come a long way in learning how to make cGP, and it really comes from that combination of New Zealand blackcurrant together with the collagen peptides." "So, where we're seeing it being most useful is right at the start of a peripheral neuropathy diagnosis. So patients often, well, I know in the US anyway, foot checks are generally done annually for people with type 2 diabetes. It's a bit different here in New Zealand. And so that should hopefully pick up the first inklings that someone's starting to develop peripheral neuropathy. And what the path to market that we're seeing for our innovation is called the medical food category, which is a bit different." #cGPLab #cGP #MedicalFood #DiabeticPeripheralNeuropathy cGPmax.com Download the transcript here

Amanda Wiggins is CEO of cGP Lab, a New Zealand-based company that is commercializing cycline Glycine Proline, cGP, a dipeptide molecule that helps regulate blood vessel formation. The Lab is pursuing a medical food regulatory pathway to bring its cGP-based products to the market for the dietary management of peripheral neuropathy and other vascular complications of type 2 diabetes and is exploring the potential for Parkinson's disease and other dementias. The Lab sources cGP from a combination of New Zealand blackcurrant and beef bone collagen using a proprietary manufacturing process. Amanda explains, "The cGP Lab is a relatively new company. We were formed in 2020, and our mission is really to commercialize a really interesting dipeptide molecule called cycline Glycine Proline, or cGP for short. Although we're new to commercializing it, there's quite a huge body of evidence that sits behind where we've got today. Our Chief Science Officer, Dr. Jian Guan, has researched cGP for around 30 years. It's her life's work. What makes it really interesting is that cGP exists in all of our bodies. It's an endogenous molecule, but it also exists in some food sources. So we've identified those food sources and we've created a manufacturing process to create a standardized cGP ingredient that we use in our supplement range."   "Like many companies, we were actually founded on somewhat of a serendipitous discovery. So, back in 2016, the founders of the company had done a clinical trial on Parkinson's patients. And in that trial, they'd given the patients capsules containing blackcurrant extract because they were interested in whether blackcurrant extract, which is high in anthocyanins, could address some of the symptoms of Parkinson's disease." "What we've ended up with now is a proprietary manufacturing process that combines New Zealand blackcurrants together with beef bone collagen. And we put those two together through a prolonged heating process. And what happens is that the amino acids, glycine and proline, when subject to heat or, even better, heat and pressure, will cyclise and form the cGP. So it's really that manufacturing process that brings out the cGP. And in that initial Parkinson's study, the level of cGP was actually quite low because that heating process hadn't been done for long enough. So we've come a long way in learning how to make cGP, and it really comes from that combination of New Zealand blackcurrant together with the collagen peptides." "So, where we're seeing it being most useful is right at the start of a peripheral neuropathy diagnosis. So patients often, well, I know in the US anyway, foot checks are generally done annually for people with type 2 diabetes. It's a bit different here in New Zealand. And so that should hopefully pick up the first inklings that someone's starting to develop peripheral neuropathy. And what the path to market that we're seeing for our innovation is called the medical food category, which is a bit different." #cGPLab #cGP #MedicalFood #DiabeticPeripheralNeuropathy cGPmax.com Listen to the podcast here

So much of the celiac disease conversation focuses on getting diagnosed and avoiding gluten. But what about everything that comes after?In this episode, I open up about the long-term effects of celiac disease and why going gluten free isn't always the magic fix. From food anxiety and stress, to unexpected weight changes, depression, social isolation, and poor food choices - I'm chatting about what life really looks like after a diagnosis.You'll also learn:Why lactose intolerance often shows up post-diagnosisWhat can happen if you rely too heavily on packaged gluten free foodsHow anxiety and stress affect your health (and what to do about it)Why quality of life matters just as much as your dietIf you're still not feeling great despite following the rules, this one's for you.Ready for more support? Check out Ultimate Celiac System here  https://belindawhelantraining.com/ultimate-celiac-system and learn how I can help you regain your energy, confidence and find food freedom.

This week on the HowToBBQRight Podcast, summer break is finally here, y'all! (00:14) Malcom fired up his Santa Maria-style grill for an open-fire tri-tip recipe, and let's just say—it was absolutely delicious (01:35)! Thinking about adding a new grill to your backyard arsenal? We talk all about Primo Ceramic Grills and why they're a great investment for serious BBQ lovers (20:00). Plus, there's an upcoming Open Fire BBQ Meetup you won't want to miss (20:45)! Tyler hit up the Italian Festival in Memphis, and it gave major Memphis in May vibes (23:07). We also spill the beans on a hidden gem—our favorite old-school steakhouse that never disappoints (29:56). Believe it or not, people are lining up for Raising Cane's now (33:36), and we talk about the buzz around Aldi briskets—Malcom's giving one a shot real soon (37:50). Ever tried salmon in the air fryer? It's a total game changer (41:29). We're also taking suggestions for Cream of Shrimp soup recipes—send us your best ideas (45:43)! Should Weber make an oval-shaped kettle grill, like Primo? We break that down (51:13). Plus, Malcom shares his expert tips for smoking a whole sucklin' pig—guaranteed to be the best pig in show (53:02). We even cover whether or not you should brine gator before smoking it (55:23), and the most effective ways to reheat pulled pork without drying it out (58:53). We had a blast feeding folks at Rolling Thunder (1:01:05), and we're heading to see Treaty Oak Revival in Southaven—if you see us, come say hi! (1:05:36).

After learning how Gina Lizzo's career brought her into her role as Main Line Today magazine's Managing Editor, she and our host discussed all the fun and excitement that will happen at this year's Best Of the Main Line and Western Suburbs Party happening on July 31st at The Drexelbrook! The annual event is a year in the making, and highlights the top businesses within the region by way of tasting and sampling what those places offer!  This year, you'll be treated to live music by the Jellyroll Band, along with sweet and savory foods, beverages, and desserts by this year's winners.  Along with all the dining and dancing, there will be a silent auction held, which benefits Baker Industries. For more information and to purchase tickets for the event please visit Main Line Today online.Our next guest's path is paving the way towards a healthier coastline.  Principal Founder, John Zander, spends painstaking hours growing and collecting salt hay on Cohansey Meadows Farms. Salt hay is integral in the health of the coastline, as well as offering many other beneficial uses for agriculture, meat farms, private use, and more.  With a degree in Mechanical Engineering, John's laser-focus on problem solving comes in handy; farming salt hay along with other indigenous plants is a tasking project.  During the interview, we learned how he grows and harvests the salt hay, the importance of it, along with his other endeavors on the farm. For more information, tours, and what he offers please visit Cohansey Meadows Farms online and in-person in Fairton, NJ.From Australia to New Zealand to America, our final guest is helping you handle your hunger.  Founder, Owner, and Chef Michael Peacock joined our host to chat about G'Day Gourmet.  His hand-held Aussie meat pies are not only delicious--they've gone viral!  After moving to the USA and starting a business with his cousin, "Big Mike" offering something that America did not have: His beloved Aussie meat-pies.There are always fan favorites--including his collaborations which led to the Butter Chicken Meat Pie (Jordan Mailata), and the Hawaiian BBQ meat pie (Poi Dog's Chef Kiki Aranita)--which a portion of each pie sold goes to Chef Hui's Maui Relief Fund.  What's even better?  You can have his meat pies shipped directly to your door, arrange for Chef Mike to cater your next event, or meet him in-person inside the Link!  For more information on Mike and where you can purchase his meat pies, please visit G'Day Gourmet online, and follow him on his socials to see where his food truck is vending!Related Links:https://mainlinetoday.com/events/best/https://www.bakerindustries.orghttps://www.cohanseymeadows.comhttps://gdaygourmet.comhttps://www.poidogphilly.comhttps://www.chefhui.com/maui-relief

Michael is just back from eating his way across the 2025 National Restaurant Show in Chicago where he visited with members and investigated foodservice trends. Past show attendee Katie Maher stops by the studio to grill Michael about the show, and they listen to an interview from the show floor with Blaine Stewart of Heritage Rice Company. With special guest: Blaine Stewart, Heritage Rice Company Hosted by: Michael Klein and Katie Maher

In this episode of PWTorch Dailycast series "Acknowledging WWE," Javier Machado and Kevin Duncan acknowledge:"Everything on the Menu," the upcoming Braun Strowman food show on USA Kevin Duncan Executive ProducedWe miss Tama Tonga and Tonga LoaRoxanne Perez and the Judgment Day?Perez's sorry-looking chicken nuggetsReminiscing with childhood movies and gamesHas commentary inadvertently limited Fatu's coolness factor?New challenger: J.C. MateoAustin Theory rising from the ashes?Kevin's back to making fun of McDonaghSaturday Main Event previewSweeney ToddKarrion Kross buzz reaching a fever pitchAnd more...Become a supporter of this podcast: https://www.spreaker.com/podcast/pwtorch-dailycast--3276210/support.

Summary:Tracy's Culinary Career Journey:Amaris and Tracy discussed her personal experiences and career path that led her into the culinary industry. This included her journey from being a jeweler to becoming a bartender and eventually a manager at various restaurants, including Rosalie in Wayne. She highlighted the opportunities for growth and learning within the Fearless restaurant company, which she has been a part of for many years.Rosalie's Unique Features and Event Spaces:Tracy discussed the restaurant's unique features and its role as a venue for special occasions. She highlighted the restaurant's beautiful architecture, rustic design, and romantic ambiance, making it a popular choice for baby showers, bridal showers, and rehearsal dinners. She also mentioned the hotel's lobby, which serves as a contemporary space for cocktail parties and other events. She emphasized the restaurant's ability to cater to various needs and preferences, from casual dining to more formal events.Rosalie's Spring Menu and Happy Hour:Tracy discussed the new spring menu at Rosalie, emphasizing the farm-to-table concept and the use of fresh, seasonal ingredients. She highlighted the consistency of certain dishes, such as gnocchi and Castanelli, and the changing setup of the menu to keep it exciting. Tracy also mentioned the homemade pasta and the personal pizzas, which are popular among guests. She expressed her preference for the Bronzino dish and praised the burrata cheese. The conversation also touched on the happy hour specials, including discounted menu items and drinks.Rosalie Brunch Menu and Reservations:Amaris and Tracy discussed the brunch menu at Rosalie, a restaurant in the Wayne Hotel. Tracy highlighted popular dishes such as the egg in the hole, Shakshuka, and mushroom toast. They also mentioned the crispy potatoes as a side dish. For those interested in visiting or booking private events, Tracy provided the website fearlessrestaurants.com and the Wayne Hotel as contact points.Roosters Coffee House:Family-Owned BusinessClaudia Molina, who is the owner of Roosters Coffee House, discussed the family-owned business and its unique features. Claudia explained how the business came about, emphasizing their goal of creating a welcoming community space. They also highlighted their commitment to sustainability, including a refillable store offering grains and other items, and the use of repurposed materials in the coffee house's design.Community Art and Support Initiatives:Claudia discussed her passion for art and community, highlighting her shop's mural and local artist collaborations. She shared her gratitude board and pay-it-forward initiative, which aim to foster community support. Claudia also mentioned hosting events like pet adoption and small business markets, and her shop's in-house coffee roasting and brewing process. She expressed her desire to create unique and fun experiences for customers, especially children.Roosters Coffee House Menu Options:Amaris and Claudia discussed the various coffee and food options available at Roosters Coffee House. Claudia highlighted the popularity of the caramel haystack and pistachio drinks, as well as the Taylor ham and cheese croissant. They also discussed the testing process for new menu items, which involves customer feedback. Amaris expressed interest in trying the oat milk flat white with a Taylor ham and cheese croissant. Claudia provided information on how to find Roosters Coffee House online and in person.  https://www.roosterscoffeehouse.comBirchrun Hills Farm:From a previously recorded segment on Feb 27th, 2024:Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA.  The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise.  Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself!  For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com. 

Get my New York Times Bestselling book, Make Money Easy!Your gut microbiome shapes every aspect of your health from mental clarity to disease prevention. Dr. Will Bulsiewicz reveals how the diversity of plants in your diet forms the foundation of gut health, recommending a goal of 30 different plants weekly to optimize your microbiome. Shawn Stevenson explores the powerful connection between family meals and health outcomes, showing how eating together just three times weekly dramatically reduces chronic disease risk. Dr. William Li explains how ultra-processed foods send "hooligans" into your gut's symphony, while whole foods begin healing your system within 24 hours. These experts demonstrate that transforming your health doesn't require extreme measures—just small, consistent choices that work with your body's innate healing capacity.Dr. Will's book Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, andOptimizing Your MicrobiomeDr. Will's cookbook The Fiber Fueled Cookbook: Inspiring Plant-Based Recipes to Turbocharge Your HealthShawn's book Eat Smarter Family Cookbook: 100 Delicious Recipes to Transform Your Health, Happiness, and ConnectionShawn's book Sleep Smarter: 21 Essential Strategies to Sleep Your Way to A Better Body, Better Health, and Bigger Success: A Longevity BookShawn's book Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your LifeDr. Li's book Eat to Beat Disease: The New Science of How Your Body Can Heal ItselfDr. Li's book Eat to Beat Your Diet: Burn Fat, Heal Your Metabolism, and Live LongerIn this episode you will learn:Why the diversity of plants in your diet is the #1 factor in gut microbiome health (aim for 30 different plants weekly)How your microbiome directly influences your mood, cravings, and mental health through the gut-brain connectionThe shocking research showing families who eat together just three times weekly dramatically reduce disease riskWhy ultra-processed foods now make up 70% of the average child's diet and how this damages gut bacteriaHow exercise shapes your microbiome differently depending on the type of activity you chooseThe transformative power of olive oil and other healthy fats on brain inflammation and blood-brain barrier healthWhy your taste buds can completely change in just four weeks when you consistently choose healthier foodsHow polyphenol-rich whole foods begin creating positive changes in your gut microbiome within 24 hoursFor more information go to https://www.lewishowes.com/1763For more Greatness text PODCAST to +1 (614) 350-3960More SOG episodes we think you'll love:Dr. Will Bulsiewicz – greatness.lnk.to/1621SCShawn Stevenson  – greatness.lnk.to/1484SCDr. William Li – greatness.lnk.to/1743SC Get more from Lewis! Get my New York Times Bestselling book, Make Money Easy!Get The Greatness Mindset audiobook on SpotifyText Lewis AIYouTubeInstagramWebsiteTiktokFacebookX

Two Madison culinary talents are about to hit the big time — reality TV style. Vintage Brewing Company executive chef Jake Lawler will be making his television debut on “Yes, Chef!”, a new high-pressure cooking competition judged by culinary legends Martha Stewart and José Andrés that premieres April 28. Meanwhile, local software developer Daniel Freiburger is whipping up sweet treats on “The Great American Baking Show.” Host Bianca Martin chats with one of our favorite food pros, food and culture editor Lindsay Christians of the Cap Times, about what it means to see Madison's food scene represented on a national stage. Plus, we take a look back at other Madisonians who've been cooking on our screens recently. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads.  Learn more about the sponsors of this April 24th episode: Babbel - Get up to 60% off at Babbel.com/CITYCAST Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST EatStreet - Save 15% on your next order with code CITYCAST District Council of Madison Learn more about your ad choices. Visit megaphone.fm/adchoices

Just so you know, we ARE the Food Show here at 710 ESPN. With that being said, have you tried the Meatball Corndog from Downtown Disney? It's 3 meatball, cheese and the bread coating, it looks delicious! This year NBA play in tournament was fun to watch because there were no stakes for us as Lakers fans right? Also, we talk about College Football and ways that would stop NIL. For instance what if they have contract buyouts? Time for the DUMP and SUPER CROSSTALK with MASON and IRELAND'! Learn more about your ad choices. Visit podcastchoices.com/adchoices

PBS's "Lucky Chow" host, Danielle Chang, has been using food as a tool to promote diversity since her family immigrated from Taiwan to Texas when she was 5, and she eventually turned it into a career! Danielle tells host Rachel Belle which condiment she always keeps in her bag and Your Last Meal listeners call in to confess what flavor enhancers they have sneaked into restaurants, movie theaters and doughnut shops over the years. First Beyoncé sang about having hot sauce in her bag, then Hillary Clinton talked about her spicy stash on the campaign trail. But Emmy-nominated journalist Myra Flynn says the habit of toting hot sauce started out of necessity with enslaved Americans. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Are you struggling with picky eaters? Are you confused about the best way to introduce solid foods? Pediatric dietitian Virginia Girsch shares expert insights on fostering a positive relationship with food in children without stress or guilt.Welcome to the Happy, Healthy, Strong Podcast!This podcast provides expert guidance on fitness, nutrition, health, and overall wellness. Each episode offers practical strategies to help you live a healthier and stronger life.What This Episode Covers:Raising a healthy eater isn't about forcing vegetables or banning treats—it's about creating structure, variety, and balance. In this episode, Virginia Girsch, a registered dietitian specializing in pediatric nutrition, shares effective approaches to nutrition for kids at every stage. From baby-led weaning to managing picky eating, this conversation offers valuable guidance for parents looking to support their children's health without turning mealtime into a struggle.Key Insights You'll Learn:Why structure and routine are crucial for children's nutritionThe benefits of baby-led weaning vs. pureed foodsHow to manage picky eating without pressure or guiltThe importance of fiber and protein in kids' dietsHow to balance healthy eating with food enjoymentEpisode Chapters:00:00 Intro00:03 Introduction of Virginia Girsh02:23 Virginia's Career Path and Specialization04:40 Common Issues with Kids' Nutrition in 202508:36 Learning to Eat: Introduction to Solid Foods14:48 Balancing Structure and Variety in Kids' Diets20:03 Addressing Picky Eating and Food Phases26:25 The Role of Fiber and Protein in Kids' Diets43:51 Balancing Enjoyment and Nutrition in Kids' DietsResources and Links Mentioned:- Instagram: [@kids.eat.in.color](https://www.instagram.com/kids.eat.in.color) – General nutrition and picky eating resources - Instagram: [@theminimedietitian](https://www.instagram.com/theminimedietitian) – Feeding tips for babies 6-24 months - Book: *Kids Thrive at Every Size* by Jill Castle, MS, RD Call to Action:If you found this episode helpful, share it with a friend or leave a review to help more parents access evidence-based nutrition insights. Connect with Virginia on Instagram for more tips on feeding kids.

Episode 2616 - Vinnie Tortorich and Anna Vocino give you a lesson in Reading Food Labels 101, trickery in marketing and labeling, and more. https://vinnietortorich.com/2025/03/reading-food-labels-101-episode-2616 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Reading Food Labels 101 Anna loves her Owala water bottle. (2:00) If you are interested, it is available on Amazon and through Vinnie's link: https://amzn.to/3DebbSz OWALLA 32 OZ FREE SIP. The “healthy at any size” movement is being debunked. Morbid obesity is not healthy, and people who are struggling with their weight and health should know they have value; and that's why Vinnie and Anna want to help. (10:00) Vinnie understands why people want to take GLP-1, but he doesn't think it's a good idea because of its side effects. He also doesn't want people to believe that's the only way they can lose weight. People can lose a great amount of weight by going NSNG®, or low carb, and not be messing with negative side effects. (13:00) Right below the nutritional panel (NFP) is the ingredients list. (25:30) The “facts” listed on the “nutritional facts panel” are not necessarily facts, since they can be manipulated. (27:30) They are allowed a margin of error, but it's a wide one. “Net carbs” is another misrepresentation and trickery. (34:30) Watch Vinnie's documentary “Dirty Keto” to get more details. The ingredients list shows items in the order of volume; the most volume is listed first. The front of food packages can claim anything for marketing purposes. (42:00) Stick to one ingredient foods, like whole, natural foods, that are NSNG®, and you will never have to worry about it. Always read the label on packaged foods! (49:00) Anna reads the Code of Federal Regulation (CFR) for nutritional panels for a food manufacturer to be able to claim “no carb.” (52:45) There is a margin of error that allows a company to claim no or low carb, but it actually *does* have carbs. Anna will be reporting from the upcoming Food Show! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days Of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/ [the_ad id="20253"] PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

We began this week's show with Kim Bernaus, the owner behind Unruly Nature - a company which offers products that are very versatile.  Whether choosing a delicious way to start your day, enjoying a snack, or enhancing the meals you might create, Unruly Nature granolas offers unique flavors that will surprise you. "Each Bag is handmade with care from small batches utilizing gluten free and vegan ingredients, antioxidant rich elements and is defined by our unique, delicious flavors," stated on the website.  Tune in to hear from Kim on how you can get creative with her granolas, and "fuel your next adventure!"https://www.unrulynature.comNext, Amaris sat down with the General Manager of Testa Rossa in Glen Mills, Luke Tamney. One of Fearless Restaurants groups latest concepts, Testa Rossa (which means Redhead in Italian) includes an array of Italian-based dishes offering lunch, dinner, and brunch (weekends only). Testa Rossa offers a scratch-made menu, working with locally-sourced ingredients. And you'll hear from GM Tamney how this fiery new location will indulge your senses.  And be on the lookout for a new, fun Fearless Restaurants event where they'll host their own restaurant week. Tune in to hear more exciting announcements that will be coming soon to Wayne, PA and to learn more about Testa Rossa!https://www.testarossa.restaurant/We're offering a happy Cheers to end the show this week, with Robin Commiskey who owns Wallace Dry Goods in Ardmore, PA. Robin and Amaris had an affable time throughout the entire conversation, chatting about Robin's one-stop zero-proof shop. Robin had years of retail experience and a desire to own a business, however, she wanted to open something she felt passionate about. And as Philadelphia began trending towards the NA (non-alcoholic) beverages and bar experiences, Robin's own life choices and passion for the movement also aligned with the trend.  As such, she started Wallace Dry Goods and now offers a huge selection of NA brands and beverages.  So if you're looking for an alternative to offer at your next party, on your own, or to mix into your cocktails to lower the amount of alcohol in your drink...check out what Wallace Dry Goods has in the store! https://wallacedrygoods.com

If your baby is starting solids, you've likely wondered: How do I safely offer finger foods? It's one of the biggest concerns for parents embarking on their solids journey, and understandably so. This week, Luka and Kate break down everything you need to know about safely introducing finger foods. From the right size, shape, and texture to practical tips on reducing the risk of choking.For those who are new here, a little about us…•Luka McCabe – founder of Boob to Food, author of Milk to Meals and Toddler to Table, and mum of 3•Kate Holm – naturopath, nutritionist, General Manager and Clinical Director of Boob to Food, and mum of 3In This Episode, We Cover:Why bigger is better when starting with finger foodsHow to modify foods to make them safeThe “squish test” and why texture mattersWhen to offer bite-sized pieces and how to recognise readinessThe role of resistive foods in building oral motor skillsHow to handle meat, fish, and other tricky textures for beginnersWhen to introduce harder or crunchier foodsWhich foods are choking hazards... and so much more!Resources Mentioned in This Episode:Solid Starts: A fantastic database showing how to safely prepare foods for all ages and skill levels.Milk to Meals: Our book packed with recipes and practical guidance for introducing solids safely and confidently.Today's episode was brought to you by Part & Parcel. Part & Parcel is our favourite one stop shop for pantry staples – not only do you have the convenience of them being delivered straight to your door (who wants to go shopping with 3 kids!), but they have also curated the most incredible range of organic, ethical and sustainable products so you don't have to waste your time researching ingredients on labels. They've done the work for you. But be warned… you may want to add one of everything to your cart like Kate! Thankfully their annual membership allows members to receive extra savings on their shop (so maybe you can add that extra block of chocolate!).You can use the code BOOBTOFOOD for $20 off your first order over $99. Visit www.partandparcel.com.au to shop today!Follow us on instagram @boobtofood to stay up to date with all the podcast news, recipes and other content that we bring to help make meal times and family life easier.Visit www.boobtofood.com for blogs and resources, to book an appointment with one of our amazing practitioners and more.Presented by Luka McCabe and Kate HolmTo get in touch please email podcast@boobtofood.com

Good morning and happy Monday, City of Aurora! Christmas is JUST around the corner and we have a busy day of news planned before the holidays. Today's morning program is very special, we'll be showing you a preview of a new food based program with our friends of Atrévete Cafe 1888! This morning you'll see our pilot episode here and we've got more to come. Let us know what you think! After that, in case you missed it, we also have a highlight of a great recent Shop w/ A Cop event with our beloved Aurora Illinois Police Department who took time to purchase and wrap presents for Aurora area youth. This is a great way to enter the holiday season and our APD has a number of community-oriented events coming in 2025. Good Morning Aurora looks forward to giving our viewers more of the best of our city next year. Let's get ready to learn! Here's the news: - January of 2025 will be tasty for sure! Check out Greek Fest all of January of next year at Gyro Pit (357 E. Indian Trail) for amazing additional menu items and the daily meals! Visit the website here: https://www.gyropit.com/ - Free ESL classes are available at Family Focus Aurora, Mondays and Wednesdays from 9:30 am to 12:30 pm. The classes are in cooperation with Waubonsee Community College and registration is required. Contact Christina (630) 844-2550 at extension 7011! Have a great rest of the day! Good Morning Aurora will return with more news, weather and the very best of Aurora. Subscribe to the show on YouTube at this link: https://www.youtube.com/c/GoodMorningAuroraPodcast The second largest city's first daily news podcast is here. Tune in 5 days a week, Monday thru Friday from 9:00 to 9:30 am. Make sure to like and subscribe to stay updated on all things Aurora. Threads: https://www.threads.net/@goodmorningaurorailInstagram: goodmorningaurorailSpotify: https://open.spotify.com/show/6dVweK5Zc4uPVQQ0Fp1vEP...Apple: https://podcasts.apple.com/.../good-morning.../id1513229463Anchor: https://anchor.fm/goodmorningauroraACTV (Aurora Community Television): https://www.aurora-il.org/309/Aurora-Community-TV #positivevibes #positiveenergy #kanecountyil #bataviail #genevail #stcharlesil #saintcharlesil #elginil #northaurorail #auroraillinois #cityofaurorail #auroramedia #auroranews #goodmorningaurora #morningnews #morningshow #monday #cafe1888 #localnews #dailynews #foodies

Adam welcomes YouTube creator & filmmaker Sonny Side, from the “Best Ever Food Review Show”, for an appetizing 1-on-1. They talk about finding rare & weird foods, how Sonny got his start doing his food review show, and what defines stunt eating for different cultures. Then they discuss Sonny's philosophy of representing the food of countries in the manner they're meant to be appreciated, whether they should take restaurant ratings as a definitive seal, and what it's like to live in Vietnam. Next, Sonny talks about what, if anything, he won't eat and what it was like shopping at an African bush meat market. Then, Sonny has Adam taste some weird foods including durian, century eggs and fermented shrimp paste. For more with Sonny Side: ● INSTAGRAM: @besteverfoodreviewshow ● WEBSITE: https://youtube.com/besteverfoodreviewshow Thank you for supporting our sponsors: ● http://SimpliSafe.com/Adam ● Chime.com/Adam ● http://OReillyAuto.com/Adam

Episode Highlights With MiraWhy preparedness is a growing trend How financial concerns are leading to more interest in having preparedness pantriesThe problem with most long-term food storage — highly processed foods Why access to clean water is so important with stored foodsHow much food and water do we need to store aheadA reason to have a regular pantry and a preparedness pantry How to figure out what your family eats over a two-week period to know what to storeFreeze-dried vegetables and fruits are a good optionWhat canned goods to consider for food storageWhy you should keep a few things in your car to be preparedResources We MentionThe Kitchen TableThe Kitchen Table membershipTheingredientguru.comThrive MarketiMOM PodcastIf you need a mom friend right now, you've come to the right place.Listen on: Apple Podcasts Spotify