Podcasts about Food industry

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

James Donaldson, CEO of B.C. Food and Beverage Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

Jay Ashton, Canada's Restaurant Guy sits down with Sylvain Charlebois, host of The Food Professor Podcast, to unpack the hard numbers behind Canada's restaurant correction.They break down:• Why more than 7,000 restaurants likely disappeared last year• How labour changes, alcohol decline, tipping fatigue, and rising costs hit margins• What GLP-1 drugs mean for appetizers, desserts, and dining habits• Why independents face the biggest risk• What operators need to change right now to survive and growNo fluff. Real data. Real talk. A must-listen for anyone in foodservice trying to stay ahead of what's coming next on The Late Night Restaurant Podcast.

Jay Ashton, Canada's Restaurant Guy sits down with Sylvain Charlebois, host of The Food Professor Podcast, to unpack the hard numbers behind Canada's restaurant correction.They break down:• Why more than 7,000 restaurants likely disappeared last year• How labour changes, alcohol decline, tipping fatigue, and rising costs hit margins• What GLP-1 drugs mean for appetizers, desserts, and dining habits• Why independents face the biggest risk• What operators need to change right now to survive and growNo fluff. Real data. Real talk. A must-listen for anyone in foodservice trying to stay ahead of what's coming next on The Late Night Restaurant Podcast.

Amy and Sarah start by clearing up one of the industry's most common misconceptions: what IGD actually does. Far from being “just another acronym,” IGD operates as an independent charity, reinvesting profits into insight, capability building and talent development to support the long-term health of the food system.The conversation moves into the realities of driving change at scale — from balancing commercial competition with genuine collaboration, to navigating regulation, competition law and political complexity. Sarah shares how IGD creates spaces where conversations happen that simply wouldn't elsewhere, helping align retailers, manufacturers and suppliers around shared challenges.They also explore the Food Strategy Advisory Board and the “Good Food Cycle,” breaking down what these initiatives mean in practice for people at the coalface — not just policymakers. Topics include food inflation, sustainability, skills shortages, recruitment challenges, and the pressure many leaders feel trying to do the right thing in a stretched system.Throughout, Amy and Sarah keep it practical: how to stay informed without drowning in data, why independence and balance matter when interpreting insight, and how leaders can protect their energy while staying engaged in an industry that never stands still.Timestamps00:00:12Introduction and welcome, with an overview of IGD's leadership and purpose.00:02:05Personal background, career journey, and the influences that shaped it.00:04:56What IGD is, what it stands for, and its role as a strategic, independent institute.00:06:05A look at IGD's work across insights, training, forums, and talent development.00:08:13How IGD's influence has evolved, bringing collaboration across the food system.00:11:19Why balance, independence, and challenging unconscious bias matter in industry data.00:14:42Bridging the gap between government and industry through strategic advisory work.00:17:49The Good Food Cycle, policy updates, and why food strategy must be iterative.00:23:12Staying informed and proactive through webinars and industry updates.00:24:10What's next: upcoming initiatives, programmes, and events.00:27:07Staying inspired, leading change, and protecting your energy in food leadership.00:29:38Final reflections, IGD's open-door approach, and how to get involved.Connect with The Fearless FoodiesThe Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/Connect with Sarah here: https://www.linkedin.com/in/sarahbradburyigd/ Useful Links and Resources:Episode about the “Mmmake Your Mark” campaign: https://fearlessfoodies.co.uk/podcast/the-mmmake-your-mark-initiative-inspiring-careers-in-food-and-drink/Join our FREE network for women in food and retail at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.ukA big Thank you to Our Sponsors:Link to our sponsors IFP Labs: https://www.ifp-labs.com/ 

Cargill says it plans to shut down its beef plant in Milwaukee and lay off more than 200 workers amid turmoil in the U.S. beef industry.Reuters reports that the agribusiness giant notified Wisconsin officials that it intends to halt production at the facility in mid-April and close it entirely at the end of May. The move would affect 221 workers, although some could shift to a nearby plant in suburban Butler, Wisconsin — one of seven other Cargill facilities in the Badger State.Cargill indicated in the filing that shutting the plant would “better align” its portfolio with demand, as well as prioritize the company's investments.#Cargill, #BeefIndustry, #MeatProcessing, #FoodManufacturing, #Agribusiness, #ManufacturingNews, #PlantClosure, #Layoffs, #Wisconsin, #Milwaukee, #SupplyChain, #FoodIndustry, #GroundBeef, #USManufacturing, #AgricultureNews, #BeefPrices, #CattleIndustry, #DroughtImpact, #JBS, #TysonFoods, #IndustryNews, #ManufacturingNow

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

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

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

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

Wing places were slammed!

A proposed merger between two of the largest packaged ice companies in the U.S. has been met with a list of divestiture requirements from the U.S. Justice Department's Antitrust Division.https://www.justice.gov/opa/pr/justice-department-requires-reddy-ice-divest-assets-proceed-proposed-acquisition-arcticReddy Ice, the biggest bagged ice manufacturer in the U.S., is looking to acquire Arctic Glacier, the country's third largest packaged ice maker, for $126 million. The two companies combined sell ice across more than half of U.S. states and generate more than $800 million in combined annual revenue.It's a mammoth deal with the potential to create a bagged ice monopoly. So, the DOJ is stepping in with stipulations, largely focused on ice sold to retail chains in Oregon, Washington and parts of southern California, along with packaged ice sold to airlines and airline caterers in the Boston and New York City metropolitan areas.#Antitrust, #DOJ, #JusticeDepartment, #MergerNews, #Acquisition, #ManufacturingNews, #FoodIndustry, #PackagedIce, #ReddyIce, #ArcticGlacier, #Monopoly, #CompetitionLaw, #BusinessNews, #IndustryNews, #SupplyChain, #RetailIndustry, #AirlineCatering, #ConsumerPrices, #Regulation, #CorporateNews, #USManufacturing, #MergersAndAcquisitions

Starting or maintaining a kitchen in your brewery is challenging...and that's an understatement. But a lot of the data is showing that adding or maintaining food options ( beside a small bag of pretzels) is key to longevity and profitability. But many brewers are finding that instead of being in the brewery business, they are now in the hospitality business and they never thought they would have a restaurant or Kitchen. We talk with Alexis & Scott from JBH Advisory about all the things that someone should be looking into before opening their kitchen. Staff, equipment, layout, menu, and more. The good news is that running a restaurant is a well worn business model and there are lot of lessons learned. The bad news, learning those lessons while operating your business can be extremely costly and end up costing you the business if you are not careful.Dan Klasen, Founder of Beverage Federation. Years of experience now in craft beverage space, Dan has been helping breweries with their buying decisions. Dan will be asking our experts the questions he has been getting for years on when and how should I open up a kitchen in my brewery.Scott Swiger, VP of business development and Brian Berger, principal at JBH Advisory Group. With 40 years of restaurant and food service experience between the two of them, they have been helping owners stand up kitchens for years.The JBH Advisory Group is comprised of seasoned professionals with a deep and unique understanding of the hospitality, contract services and support services sectors. Their team experience is broad, ranging from hospital food & nutrition to restaurant transactional due diligence; from restaurant concept development to environmental services. Their specialists in their areas of expertise, including skills such as cost management, labor analysis, operational efficiencies and service excellence.Stay up to date with CBP: http://update.craftbeerprofessionals.org

In this episode of the Soil Sisters Podcast, hear Nate Sheets' vision for Texas agriculture. A Texas food and agriculture entrepreneur, Nate shares his journey from a hobby beekeeper to leading Nature Nate's into a national honey brand and now running for Texas Ag Commissioner. The conversation covers vital topics such as integrating regenerative agricultural practices, improving school lunch quality, the potential of industrial hemp, and Texas's water challenges. Nate shares his approach and commitment to both local farmers and consumer health. Additionally, Nate discusses the urgent need for change in our food system and why he thinks he's the man for the job. Incumbent Sid Miller and Nate Sheets are running in the Republican primary for Texas Commissioner of Agriculture on March 3, 2026. Early voting begins on February 17, 2026, and runs through February 27.TIME STAMPS:00:00 Welcome to the Soil Sisters Podcast00:30 Introducing Nate Sheets01:48 The Role and Importance of the Agricultural Commissioner03:55 Connecting Health, Food, and Agriculture07:03 Challenges in the Food Industry and the Need for Change09:26 Nate Sheets' Journey: From Hobby Beekeeper to Industry Leader 18:28 Vision for Texas Agriculture and School Nutrition30:59 The Potential of Industrial Hemp in Texas32:06 The Benefits of Industrial Hemp32:31 Challenges in Hemp Processing and Infrastructure35:08 Supporting Farmers to Grow Hemp36:30 Consumer Demand and Market Viability for Hemp-Made43:05 Water Conservation and AI Data Centers46:34 Protecting Texas Agriculture and Water Resources54:01 The Importance of Bees and Pollinators57:37 Nate Sheets' Vision for Texas Agriculture

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

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

'New Dietary Guidelines Were Written by Authors With Strong Ties to the Food Industry' and 'Dietary Guidelines Are a Mixed Bag, Show Industry Influence, Says Physicians Committee' The new Dietary Guidelines for Americans were written by authors with strong ties to the food industry (at least 7 of 9!) and they sidestepped longstanding federal legal protections by ignoring the Dietary Guidelines Advisory Committee's recent scientific report and relying instead on the recommendations of a hastily assembled panel of industry insiders, without any oversight or input by the public.  Listen to today's episode from Physicians Committee for Responsible Medicine at PCRM.org #vegan #plantbased #plantbasedbriefing #DGA #dietaryguidelines #industryinfluence #carnivore #maha #UPFs #processedfoods #naturalfoods #realfood #healthyprocessedfoods    ================== Original post: https://www.pcrm.org/news/news-releases/new-dietary-guidelines-were-written-authors-strong-ties-food-industry-doctors https://www.pcrm.org/news/news-releases/dietary-guidelines-are-mixed-bag-show-industry-influence-says-physicians  ================== Related Episodes: 966: Prioritizing Plant-Based Protein in the 2025-2030 Dietary Guidelines https://sites.libsyn.com/342677/966-prioritizing-plant-based-protein-in-the-2025-2030-dietary-guidelines-from-pcrmorg  ====================== The Physicians Committee for Responsible Medicine is a non-profit organization founded by Dr. Neal Barnard, combining the clout and expertise of more than 12,000 physicians, dietitians, and scientists and almost 200,000 members worldwide. They're changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer - putting prevention over pills,and  empowering patients to take control of their own health. And since 1985, the Physicians Committee has worked tirelessly for alternatives to the use of animals in medical education and research, and for more effective scientific methods. The Physicians Committee is dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri. Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Tezikuri 14:52 Women in the Food Industry

Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, combine their unique perspectives and discuss the biggest trends impacting the food industry in 2025 and beyond.

In the first Food for Thought Leadership episode of 2026, hosts Chris Campbell and Rebecca Fryer lead an editorial roundtable focused on the 2026 food industry outlook. They are joined by The Food Institute's Kelly Beaton, George Hajjar, and Anna Kinder to unpack early signs of a potential foodservice rebound, the rise of fiber as the next major wellness focus, and how GLP-1 medications are reshaping consumer behavior, menu strategy, and product innovation across the food industry. The discussion dives deeper into 2026 food industry trends influencing culture and consumption, including the continued growth of non-alcohol beverages, increasing demand for clean labels and transparency, and a consumer redefining value through the lens of price, quality, and convenience. Global flavors remain a key driver, evolving toward hyper-regionality and third-culture cuisine as consumers balance authenticity with experimentation. Rounding out the episode, the team explores how 2026 food industry trends are accelerating change in technology and retail. Artificial intelligence and automation are moving from experimentation to essential tools for efficiency and food safety, while private label and challenger brands continue to reshape retail shelves. Together, the episode delivers a clear, forward-looking perspective on the forces shaping the food industry in 2026.

Podcast: ICS Arabia PodcastEpisode: Securing the Food Industry | 63Pub date: 2025-12-26Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationIn this insightful episode, host Dr Sulaiman Alhasawi sits down with Adnan Ahmad, CISO at Ornua, the global dairy cooperative behind Kerrygold, operating 11 factories across Europe, the US, and Saudi Arabia.They dive into the unique world of OT security in food manufacturing, where:

Nokukhanya Mntambo speaks to Zinhle Tyikwe, CEO of Consumer Goods Council of South Africa (CGCSA), about fake honey flooding the market undercuts local beekeepers and threatens agricultural systems. It dilutes consumer trust and harms the livelihoods of producers who depend on authentic honey sales and pollination services, creating a broader risk for food security. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   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/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Send us a textIn this episode, the boys present another of their popular Dynamite Conspiracies episodes, in which they ask if there is a "Sugar cover-up"?But what are your thoughts on this topic?Do you agree with Tony and Tayo on this?Or do you have other thoughts?Items used during the show:The "Sugar Cover-Up": In the 1960s, the sugar industry paid Harvard scientists (Project 226) to shift the blame for heart disease from sugar to saturated fat. This led to the "Low Fat" craze, where manufacturers removed fat from food but replaced it with massive amounts of sugar to make it taste good.The "Ancel Keys" Effect: Discuss the "Seven Countries Study." Keys famously cherry-picked data to prove fat was bad, conveniently leaving out countries (like France and West Germany) that ate lots of fat but had low heart disease.The "Profit" Motive: A cured diabetic buys no drugs. A managed diabetic is a customer for life. Is the push against "Keto" (which can reverse Type 2) actually about protecting pharmaceutical revenue?-https://diabetesjournals.org/care/article/34/Supplement_2/S132/28705/Hypoglycemia-and-Cardiovascular-Risks-https://news.un.org/en/story/2023/07/1138732Tune in and listen to the discussion. Please share your thoughts on these subjects.Although we greatly appreciate effusive praise on our Facebook page, we also welcome any feedback you might care to share, so please feel free to leave it. If your comments cause outrage or uproar, we'll likely have you on the show, as we're a bit unconventional in that regard.

The MAHA Initiative and Health Advocacy with Jeffrey Rose, a certified master hypnotherapist and advocate for the MAHA (Make America Healthy Again) Initiative. Jeffrey Rose discusses his involvement with RFK Jr. and the MAHA movement, which aims to advance public health and freedom of choice in medicine. The conversation highlights various health reforms, including the benefits of starting school later for teenagers, the focus on chronic disease prevention, and the potential for bipartisan support in improving public health policies. Additionally, the discussion covers Rose's professional work in hypnotherapy, emphasizing its effectiveness in treating insomnia, addiction recovery, and weight loss.

Dr. Hoffman continues his conversation with Jeffrey Rose, a certified master hypnotherapist and advocate for the MAHA (Make America Healthy Again) Initiative.

Visit: RadioLawTalk.com for information & full episodes! Follow us on Facebook: bit.ly/RLTFacebook Follow us on Twitter: bit.ly/RLTTwitter Follow us on Instagram: bit.ly/RLTInstagram Subscribe to our YouTube channel: www.youtube.com/channel/UC3Owf1BEB-klmtD_92-uqzg Your Radio Law Talk hosts are exceptional attorneys and love what they do! They take breaks from their day jobs and make time for Radio Law Talk so that the rest of the country can enjoy the law like they do. Follow Radio Law Talk on Youtube, Facebook, Twitter & Instagram!

In this eye-opening episode of The Tudor Dixon Podcast, Tudor sits down with author Aimee Donnellan for a deep dive into the meteoric rise of Ozempic—the diabetes drug turned cultural phenomenon for weight loss. Together, they unpack the surprising science behind GLP-1 medications, the growing trend of microdosing, and the real risks users often overlook. Donnellan and Dixon explore how body image pressures, diet culture, and the powerful food industry fuel America’s obesity crisis. They also discuss why the drug has become both celebrated and controversial, and what its popularity means for the future of weight management.See omnystudio.com/listener for privacy information.

This week on Finding Serenity in The Midst of Chaos Podcast, I gave examples of 'BEing' the change I wanted to see in the world when I did a complete U-Turn on my career and decided to become a coach after almost 2 decades in the Food Industry. It is easy to expect others to change or force them to change, but I had the greatest breakthrough when I realised the only thing I can change is MYSELF. This applies to you, too. You can expect everyone and everything else to change before you change but the truth is: Nothing Changes Until YOU do. If you are done waiting for everything and everyone else to change and ready to change yourself to get what you want in life, then watch my FREE training here: https://www.tulaymasseycoaching.com/training If you love the podcast, please hit the SUBSCRIBE button on your favourite platform to see/hear more episodes from me each week.

First shots fired in war against ultra-processed foods; What the big reveal of Trump's MRI really shows; Is cruelty to horses really necessary to make estrogen? Early smartphone use linked to mental harms in kids; Nutritionist sues American Diabetes Association for forcing her to promote unhealthy artificial sweeteners; Halle Berry dings California Governor Newsom for vetoing menopause awareness bill.

Dr. Roger McFillin was interviewed by Renaud Beauchard from Tocsin Media—France's leading independent media platform with 30 million monthly views. In this unflinching conversation, Dr. Roger McFillin exposes what he calls a deliberate psychological operation on the American people: a system designed not to heal but to create lifelong customers, sever your connection to God, and make you dependent on medical authority for problems that were never diseases in the first place. The chemical imbalance theory? Born in pharmaceutical marketing rooms, not laboratories. ADHD? A label that stops investigation into the real causes poisoning our children. This isn't incompetence. It's an attack on human consciousness itself. And the first step to freedom is understanding exactly how they did it to you. Visit Center for Integrated Behavioral HealthDr. Roger McFillin / Radically Genuine WebsiteYouTube @RadicallyGenuineDr. Roger McFillin (@DrMcFillin) / XSubstack | Radically Genuine | Dr. Roger McFillinInstagram @radicallygenuineContact Radically GenuineConscious Clinician CollectivePLEASE SUPPORT OUR PARTNERS15% Off Pure Spectrum CBD (Code: RadicallyGenuine)10% off Lovetuner click here

This episode of Vitality Radio is a rerun of a conversation that's perfect for this time of year with holiday gatherings and extra treats! When it comes to healthy eating, what if it's not about perfection, but empowerment? How can we balance health and indulgence? On this episode, Jared welcomes Jenn Trepeck, host of the Salad with a Side of Fries podcast, for refreshingly honest conversation about making sustainable health choices—without the pressure of perfection. They discuss how understanding the why behind our choices creates true transformation, why willpower isn't what we think it is, and how to approach real-life situations like vacations, barbecues, and late-night cravings with balance. You'll learn actionable mindset shifts that support long-term wellness, without guilt or rigidity. Jared and Jenn explore the emotional and behavioral side of nutrition, helping you align your choices with your goals—while still enjoying the occasional treat.Buy Vital Kids Multi OR Vital C Immunity and receive Clinical Immunity Elderberry Gummies FREE - Vitality Radio POW! Product of the Week with PROMO CODE: POW19Additional Information:Salad with a Side of Fries - websiteSalad with a Side of Fries - podcastJenn Trepeck - InstagramVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Your stress, fatigue, pain and overwhelm aren't random, they're messages from your nervous system. In today's episode, Luke speaks with health expert, Ihsan Tuncel and breaks down the truth about how the sympathetic and parasympathetic systems actually work and why so many people get stuck in survival mode without realising it. We go deep into: The real reason you feel stressed, tired or burnt out How modern life keeps you trapped in a sympathetic (fight-or-flight) state Why digestion shuts down under stress How emotional pain becomes physical pain Why symptoms like injuries, back pain, headaches and gut issues are often signs of something deeper The connection between stress and the immune system The simple shifts that help your body heal naturally What happens when you finally give your body the conditions it needs to recover This is the conversation most people have never heard but desperately need. If you've ever wondered “why do I feel this way?”, this episode will make everything click. Make sure you subscribe to my podcast to stay up to date with episodes I release every week. If you loved this episode, I'd be super grateful if you could leave me a review which helps me spread this podcast out to more amazing people just like you :) HERE'S WHERE YOU CAN FOLLOW ME: Instagram: @luke_page Prefer to watch a video podcast? Watch this episode on Youtube now https://www.youtube.com/watch?v=9E-uZYQ-w1E&list=PLN_zhozMnXCy32Df46yM0sDgmBuIrKYR1&index=1&t=3279s Join Rise: My program helping men step into their power, purpose and the life they were made for! This is all about upgrading who you are so you can live with more peace, happiness and get all the things you're wanting. Click here for more info    

Send us a textMiami y Hialeah, this one is for you.I'm joined by someone who feels like an extension of every 305 childhood: Amy Cao of Vicky Bakery. She embodies everything that makes this brand so beloved: warmth, family, community, and that unmistakable sense of Cuban hospitality that hits you the second you walk through the door. We chat about:The original Southeast 8th Street bakery and how Cuban immigrants created a community staple.Amy's childhood birthday parties featuring the iconic Vicky Bakery cajitas (proof her future was written early).Our high school tiesWhy walking into any Vicky location feels like stepping into your Tía's kitchen: warm, loud, loving, and hungry.Franchising the Cuban way: Vicky University, family values, and the “right fit” rule.The goal of 100 locations by 2030, including the newest openings from Key Largo to Hialeah Park Casino.The cakes, the croquetas, the seasonal pumpkin offerings, and the refresquitos everyone is obsessed with.Amy's dream chef collabs (yes, Michelle Bernstein and Chef Adrianne, we see you).And of course, some classic Brenda tangents, laughter, and plenty of Miami chisme energy.If you grew up here, if you've ever held a red-and-white Vicky cajita at a party, or if pastelitos are your love language… this episode will feel like home.Subscribe, leave a review, and watch the episode on YouTube to see the pastelito-powered nostalgia in action.

Self-Paced Resources:Subscribe To The Daily Podcast: https://yourlevelfitness.com/podcastNew To The YLF Philosophy? Start Here: ylf30.comDaily Accountability And Structure For Your Self-Paced Inside/Out Process: https://yourlevelfitness.com/daily-emailQ&A Response YouTube Playlist: https://www.youtube.com/playlist?list=PLjSupgaY5KA66MD2IdmCwFhLFbDe-pk1lIndividualized Guidance From DarylJoin The YLF Experience: https://app.moonclerk.com/pay/5t93iox9udm3Compare All Service Levels: https://yourlevelfitness.com/coachingGet Your Merch, Mugs And Wall QuotesShop The Current Collections: https://yourlevelfitness.shop/collectionsIn this episode of The Daryl Perry Podcast I dive into a topic that many in the weight loss and fitness space do not spend nearly enough time thinking about. Who actually benefits the most when you choose macro tracking as your preferred eating strategy. Spoiler alert, it is not you. It is the food industry.I share my thoughts as someone who has spent years working in both fitness and marketing, crafting messaging strategies and seeing how companies target your insecurities and your desire to feel in control. I am not saying macros are bad and I am not saying you should not use them. What I am doing is giving you another way to look at what you are doing and why you are doing it, especially if you feel dependent on tracking to feel in control of your eating.We talk about packaged food marketing, how labels are built to pull you in, why so many people cling to tracking as their safety blanket, and how the lack of an exit strategy keeps you coming back. I also explain why I prefer photo journaling for most everyday people who want long term results without obsessing over numbers.This episode is not about absolutes. It is about awareness. It is about understanding how the industry benefits from your habits and how you can start to make choices that align with your long term goals, your preferences, and your inside/out lifestyle.As always I want to hear your thoughts. If you agree, disagree, or want to dig deeper, email me and let me know what came up for you during this conversation.Please share this episode with anyone you think would be interested in listening to it.Visit darylperrypodcast.com for links to the show page on each of the major podcast directories. From there, you can subscribe and share this pod.For comments, questions, topic ideas, or possible collaborations please email daryl@yourlevelfitness.com

Leading nutritionist Marion Nestle, Ph.D., has a sobering message as we get ready for Thanksgiving: America's food system delivers twice the calories we need while wasting 40%. “Thanksgiving provides five times the calories we need,” she points out. Her advice? “It is a week in which you just have to do the best you can.” […] The post Can You Have a ‘Healthy' Thanksgiving? How the Food Industry Conspires Against Us appeared first on Healthy Communities Online.

Leading nutritionist Marion Nestle, Ph.D., has a sobering message as we get ready for Thanksgiving: America's food system delivers twice the calories we need while wasting 40%. “Thanksgiving provides five times the calories we need,” she points out. Her advice? “It is a week in which you just have to do the best you can.” But once we've cleared the dishes after Thursday's meal, Nestle offers practical advice for people trying to make healthy, budget-conscious choices as food prices continue... Read More Read More The post Can You Have a ‘Healthy' Thanksgiving? How the Food Industry Conspires Against Us appeared first on Healthy Communities Online.

Why does so much of our food make us hungrier instead of healthier—and what role does the law play in keeping it that way? In this episode of Cut to the Chase:, Gregg Goldfarb sits down with Dr. Marion Nestle, world-renowned food politics expert, nutritionist, and author of "What to Eat Now", to expose how corporate power, weak regulation, and profit-driven policies shaped America's food system. From ultra processed foods engineered for addiction to the legal loopholes that let companies hide additives and mislead consumers, Gregg and Marion unpack the truth about what's really on our plates—and how attorneys, policymakers, and everyday citizens can fight back. This eye-opening conversation dives into the GRAS loophole, FDA limits, marketing to kids, and how deregulation turned nutrition into a corporate playground. Whether you're a lawyer, advocate, or just trying to eat better, this episode will change how you think about food, health, and accountability.   What to expect in this episode: What makes food "ultra processed" (and why it's hard to stop eating) How deregulation and shareholder profit reshaped the American diet The shocking food-tobacco connection and addiction by design Why the FDA can't always protect consumers The GRAS Loophole: How companies self-approve additives The SNAP and school lunch debate—public aid or corporate subsidy? The marketing war for kids' attention and its legal fallout State reforms in California and Texas targeting harmful additives Real steps toward food system reform and smarter policy   Stay tuned for more updates, and don't miss our next deep dive on Cut to the Chase: Podcast with Gregg Goldfarb! Subscribe, rate, review, and share this episode of the Cut to the Chase: Podcast!   Resources: Pre-order "What to Eat Now" by Dr. Marion Nestle & Find her other books: https://www.foodpolitics.com/about  Connect with Dr. Marion Nestle on LinkedIn: https://www.linkedin.com/in/marion-nestle-9515ba8  Twitter: @marionnestle Instagram: @marionnestle   This episode was produced and brought to you by Reignite Media.  

Today's episode weaves together two different threads: how we can eat meat more sustainably (and joyfully) and how we can live in a way that feels more sustainable to our nervous systems.Nicki is joined by butcher-turned-writer Steve Sabicer, creator of the newsletter Enlightened Omnivore. Steve shares his winding path from PBS-obsessed latchkey kid to running an artisanal whole-animal butcher shop, and what he's learned about sourcing and cooking meat in ways that support both flavor and the planet.They explore what “better meat” actually means in practice, the truth about grass-finished and pasture-raised systems, how regenerative agriculture can help rebuild soil, and simple, budget-friendly ways to reduce food waste at home.The conversation then shifts to sustainability in life as well as in food. Steve explains how he uses the Indigenous Medicine Wheel as a compass for balance—mind, body, spirit, and heart—and shares the small, seasonal rituals his family practices throughout the year.LINKS AND RESOURCES * Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Pre-Order Nicki's new book: https://fromscratchfast.com/nicki-sizemore/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* Steve's newsletter, Enlightened Omnivore: https://enlightenedomnivore.substack.com/* One Bowl French Green Salad: https://fromscratchfast.com/quick-green-salad/* My podcast conversation with Liz Carlisle: https://mindbodyspiritfood.substack.com/p/regenerative-farming-climate-change* Marbled Meat Shop: https://marbledmeatshop.com/* Georgia regenerative farmer Will Harris: https://whiteoakpastures.com/pages/our-team* Barons: Money, Power, and the Corruption of America's Food Industry, by Austin Frerick: https://bookshop.org/a/114665/9781642834444* Steve's Medicine Wheel Newsletter* The Four Agreements: A Practical Guide to Personal Freedom, by Don Miguel Ruiz: https://bookshop.org/a/114665/9781878424310* The Medicine Bag: Shamanic Rituals & Ceremonies for Personal Transformation, by Don Miguel Ruiz: https://bookshop.org/a/114665/9781938289873 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

In this episode, Dr. Jockers uncovers the real story behind red meat and cholesterol. He breaks down why processed carbs, seed oils, and insulin resistance—not red meat—are driving heart disease. You'll also learn how cholesterol actually supports cell health and hormone balance.   You'll discover how grass-fed red meat fuels your body with essential nutrients like carnitine, zinc, and vitamin B12 while reducing inflammation. Dr. Jockers explains why nutrient quality matters more than quantity and how modern research challenges old diet myths.   If you've ever felt bloated, sluggish, or uneasy after eating meat, this episode shows what's really going on. Learn how low stomach acid, sluggish bile, or gut imbalances may be the issue—and the simple, natural ways to fix them for better digestion and energy.   In This Episode:  00:00 Introduction to Beef Tallow and Seed Oils 00:41 Interview with Steven Ano: The Journey of Ancient Crunch 05:39 The Birth of Masa Chips 10:26 Challenges in Perfecting the Recipe 14:14 The Importance of Organic Ingredients 19:37 The Rise of Vandy Crisps 26:39 The Vicious Cycle of Non-Organic Farming 27:58 The Benefits and Drawbacks of Avocado Oil 28:40 Comparing Cooking Oils: Olive Oil, Coconut Oil, and Beef Tallow 30:40 The Science Behind Cooking Oils and Their Properties 37:57 Challenges and Innovations in Healthy Snack Production 40:09 Expanding Product Lines and Future Plans 41:41 The Philosophy of Real Food and Health 45:00 Conclusion and Final Thoughts   Hydration is one of the fastest ways to boost your energy, sharpen your focus, curb cravings, and even improve the look and feel of your skin — but water alone isn't enough. Your cells need electrolytes to actually absorb and use that hydration. Paleovalley Essential Electrolytes delivers premium, full-spectrum minerals with zero sugar, no artificial ingredients, and unprocessed sea salt, helping you feel more energized, clear-headed, and vibrant — and look more radiant from the inside out. Just one scoop a day can make a noticeable difference. Try Paleovalley Essential Electrolytes and save 15% by visiting Paleovalley.com/jockers and using code JOCKERS at checkout.   If you want to burn belly fat…boost your energy levels…balance blood sugar…or relieve swelling in your legs or feet… Then you need to check out PureHealth Research immediately.   This company makes some amazing health-boosting supplements that are manufactured right here in America.   They only use natural, non-GMO ingredients that are backed by the latest science and proven to work.   And right now, you can save 35% on all of their products with this special subscriber-only offer. Just use your exclusive coupon code JOCKERS at checkout.      "Seed oils force your body into sugar-burning mode, damage mitochondria, and accelerate aging."  ~ Dr. Jockers     Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio     Resources: Get 15% off Paleovalley Electrolites: paleovalley.com/jockers – Use code JOCKERS Get 35% off: https://www.purehealthresearch.com/ use code JOCKERS   Connect with Steven Rofrano: Website - Save 20% on MASA Chips and Vandy Crisps:   https://www.masachips.com/DRDAVID-JOCKERS Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

The food stamp program is a way for Pepsico and the Coca-Cola company to legally rip off the taxpayers.Original article: https://mises.org/mises-wire/how-food-industry-lobbyists-keep-food-stamp-gravy-train-going

The hosts unpack curated snack boxes featuring innovative products from emerging food and beverage brands – from sourdough bites and zaatar crackers to whiskey pecans and candied pistachios. They also share insights on how founders can save big and stand out at BevNET's upcoming events in L.A. Show notes: 0:25: Back Home, Back To L.A. Register, Attend, Win. Here And Now. Hot Dog Chips & Urban Shakes. – John Craven chats about his recent travels and highlights the memorable Taste Radio London meetup. The hosts discuss the upcoming BevNET Live, NOSH Live, and Brewbound Live events in December and encourage listeners to register early for discounted tickets and to take advantage of structured networking opportunities and one-on-one meetings with investors, retailers, and entrepreneurs. The hosts also promote the New Beverage Showdown competition, urging emerging beverage founders to apply before October 31 for a chance to showcase their brands to industry leaders. Later, they sample and discuss curated products from the online marketplace Here Here Market, highlighting brands including Unbothered Foods, Live Loud Foods, and Nat's Nuts while noting which might succeed in wider distribution. The team also reviews innovative products such as Urban Remedy's protein shakes and Maizly's corn milk, discussing alt-milk trends and sustainability, and Superlova!'s Dan Dan Sauce, which will be featured on an upcoming Elevator Talk episode. Finally, they invite nominations for the Best of 2025 Awards, recognizing excellence and innovation across the food, beverage, and beer industries. Brands in this episode: Unbothered Foods, Share Crackers, Live Loud Foods, All Together Now, Nat's Nuts, Inizio Italian Specialty Meats, Cellar Door Artisan Preserves, Local Style, Urban Remedy, Maizly, Supernova!, Health-Ade, Poppi, Liquid Death

George Howell may have sold his company to Starbucks — but he never sold out. A pioneer of the specialty coffee movement, George began his journey in 1975 with the founding of The Coffee Connection, a beloved Boston-based chain that helped redefine what American coffee could be. Nearly two decades later, Starbucks acquired the company – but George wasn't finished. In 2012, he re-entered the retail scene with George Howell Coffee, a brand rooted in his unwavering commitment to quality, transparency, and education. In this episode, George shares how his dual passions for art and exceptional coffee sparked a revolution in café culture, long before Starbucks became a household name. From modest beginnings to becoming a global advocate for farmers and flavor integrity, George has always played the long game, prioritizing substance over trend. He reveals the untold story behind the drink that evolved into the Frappuccino, why so many cafés miss the mark on customer experience, his unapologetic stance on flavored coffee, and why black coffee should be as revered as fine wine. Show notes: 0:25: Interview: George Howell, Founder, George Howell Coffee – After Ray makes an awkward admission, George opens up about the origins of his lifelong passion for coffee, tracing it back to his early days in the art world, where he represented Indigenous Mexican artists. This path eventually led him to open his first café in the 1970s. He clears up a common misconception – that he invented the Frappuccino – explaining instead how the beverage fit into Starbucks's acquisition of his company. Throughout the conversation, George emphasizes the core values that have guided his career: exceptional customer service, employee well-being, and direct, lasting relationships with coffee farmers, many of whom he still visits regularly, even in his 80s. He highlights one of the most significant innovations in his career: freezing beans to preserve their freshness, a method he believes has revolutionized coffee quality. George also discusses the recent redesign of George Howell Coffee's packaging, aimed at better educating customers about origin, processing, and flavor. For him, success isn't measured by profit, but by the ability to share knowledge and elevate understanding. The conversation ends on a light note, with Ray suggesting a new way to order a simple black coffee. Brands in this episode: George Howell Coffee, Starbucks

Is Target about to normalize THC drinks? The team unpacks a potentially game-changing move by the retail giant, and what it could mean for the future of cannabis beverages. They unpack the regulatory roadblocks and why the move might be a tipping point. Plus, why PepsiCo is calling fiber “the next protein,” and a look at fresh CPG innovations, including a surprisingly convenient twist on tomato paste. Show notes: 0:25: Back-To-Back. All Day, Anytime. Target's New High. Why Fi? A Tizz, A Daze, And A Gem. – Melissa is back in John's usual seat, and Jacqui has some hard seltzers for the morning (and afternoon and evening). The hosts weigh in on whether this could mark a tipping point for the category, while also unpacking the complex landscape of state-by-state cannabis regulations and the continued lack of federal clarity. The team then explores the emerging trend of fiber as a key health ingredient, with PepsiCo identifying it as “the next protein.” They also run through a lineup of standout new products, including low-ABV and rum-based seltzers, the nostalgic-meets-modern Tizz sodas, Everydaze drink pouches, and an innovative entry into pantry convenience: single-serve tomato paste packets. Melissa mentions Allyvium, a GLP-1 support drink. Ray previews BevNET's upcoming trifecta of industry events in Los Angeles – NOSH Live, BevNET Live, and Brewbound Live – touting the invaluable networking opportunities with CPG leaders across the food, beverage, and beer categories. Brands in this episode: All Dia, Anytime, Trail Magic, Gigli, Birdie, Stigma, Indeed, Surly, Cann, Hi Seltzer, Wynk, Find Wunder, Senorita, Wyld, Shift, Downshift, Cantrip, Uncle Skunks, Rumblers, Everydaze, Tizz, Tip Top Cocktails, Sweety, Allyvium

These "toxic foods" are one of the biggest hidden threats to your health and most people are eating them every single day without realizing it. These cheap industrial foods are marketed as “healthy,” but the truth is they damage your cells, drive inflammation, and speed up aging. In this video, I'm exposing the dark history behind how they ended up in our food system, why regulators don't protect you, and the toxic process used to make them.I'll also show you what to cook with instead so you can lower inflammation, protect your brain, and get back the vitality the food industry has been stealing from you. If you care about longevity, energy, and real health, not marketing lies, this is one video you don't want to miss.Chapters:0:00 – Introduction0:50 – What They Don't Tell You About This2:40 – How Healthy Fats Become Toxic Poisons3:40 – The Food Industry's Biggest Switch5:37 – #1: The Everyday Additive That Wrecks Your Brain6:51 – #2: The Snack Food Staple That Fuels Inflammation7:55 – #3: The “Healthy” Oil Used in Engines8:57 – #4: The Candle Wax That Became Food9:40 – #5: The Cooking Oil That Ages You Faster10:23 – #6: The Gasoline Replacement You're Eating11:01 – #7: The Wine Waste Product in Your Pantry12:19 – Bonus: The One Contaminated with Heavy Metals13:59 – How To Protect Yourself & Choose Real Fats15:36 – Final Warning: The Food System Is Rigged_______Connect with Dave Asprey!Website: https://daveasprey.comTikTok: https://www.tiktok.com/@daveaspreyofficialInstagram: https://www.instagram.com/dave.asprey/Facebook: https://www.facebook.com/Daveaspreyofficial/X: https://x.com/daveaspreyYouTube: https://www.youtube.com/c/daveaspreybprThe Human Upgrade Podcast: https://www.instagram.com/TheHumanUpgradePodcast/ https://m.facebook.com/Thehumanupgrade/Danger Coffee: https://dangercoffee.com/DAVE15Dave Asprey's BEYOND Conference: https://beyondconference.com/Dave Asprey's New Book - Heavily Meditated: https://daveasprey.com/heavily-meditated/Dave's favorite supplements: https://www.shopsuppgradelabs.com/discount/DAVE15Upgrade Collective: https://www.ourupgradecollective.comUpgrade Labs: https://upgradelabs.com40 Years of Zen: https://40yearsofzen.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One blogger bravely pushes back against Starbucks, Subway and basic scientific facts.Support us:Hear bonus episodes on PatreonWatch Aubrey's documentaryBuy Aubrey's bookListen to Mike's other podcastGet Maintenance Phase T-shirts, stickers and moreLinks!Taking On the Food Industry, One Blog Post at a TimeHow the ‘Food Babe' Went From Obama Ally to Trump CrusaderActivist or Capitalist? How the 'Food Babe' Makes MoneyLatest Food Scare: What Is The 'Yoga Mat' Chemical - And Why Is It In Your Food? Almost 500 Foods Contain The 'Yoga Mat' Compound. Should We Care? Are You Eating This Ingredient Banned All Over the World?The "Food Babe" Blogger is Full of Shit Are Microwaves Safe? Global Food Security Index 2022 Differences between EU and US nutrition labels go far beyond ounces and gramsIs Food Really Better in Europe?Vani Hari: How She Grew Her Food Blog Into An EmpireFood blogger asks Kraft to stop using dye in mac and cheeseMeet the food blogger influencing RFK Jr.Food Babe blogger Vani Hari taking heat over health science Thanks to Doctor Dreamchip for our lovely theme song!Support the show