Podcasts about Food industry

On today's episode of The Greatness Machine, Darius Mirshahzadeh sits down with Mark Sisson,  endurance athlete, New York Times bestselling author, founder of Primal Kitchen (sold to Kraft Heinz), and co-founder of Peluva, a five-toe minimalist footwear company. Mark shares his remarkable journey from painting houses and competing at elite athletic levels to pioneering the ancestral health movement and building multiple successful product companies. The conversation covers metabolic flexibility, the science of intermittent fasting, the overlooked importance of foot health, and the entrepreneurial mindset required to bring innovative products to a skeptical market. In this episode, Darius and Mark will discuss: (00:00) Introduction to Mark Sisson (01:35) Mark's Entrepreneurial Journey (04:46) Transitioning from Athletics to Business (09:16) The Shift to Health and Wellness (12:46) Educating Consumers on Health (17:09) The Importance of Diet and Nutrition (20:42) Personal Health Experiences and Insights (26:04) Transforming Health Through Diet (27:42) The Role of Intermittent Fasting in Longevity (31:47) Innovating in the Food Industry (36:39) Bridging the Gap: From Idea to Product (49:35) Overcoming Barriers to Greatness Mark Sisson has spent over 20 years transforming the health and fitness world. He founded Mark's Daily Apple, authored multiple New York Times best-selling books, and helped popularize ancestral health, keto, and intermittent fasting. He also founded Primal Kitchen, which he sold to Kraft Heinz for $200 million. Today, he's focused on changing how we walk through Peluva and his latest book, “Born to Walk”. Connect with Mark: LinkedIn: https://www.linkedin.com/in/mark-sisson-8937348/  Instagram: https://www.instagram.com/marksissonprimal/  Facebook: https://web.facebook.com/marksissonprimal/  Book: https://www.amazon.com/Born-Walk-Promises-Running-Healthy-One/dp/B0DVM3F2VD  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/imthedarius/ YouTube: https://www.youtube.com/@Thegreatnessmachine  Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness. 

Linktree for Community Resourceshttps://linktr.ee/theplussidezJoin our free GLP-1 Community! www.CozyButter.com Book a 1 on 1 Session with Kim - Code PLUS10 to savehttps://calendly.com/theplussidez/kim______________________________________________________________________GLP-1 vs. Big Food: Is the Food Industry Trying to Outsmart the Medications?What role has the food industry played in obesity, and how are GLP-1 medications changing what companies put on grocery store shelves?Food scientist Liam Kincaid joins Kim and Bear to take us inside the science and psychology of food. They explore what makes certain foods easy to overeat, why novelty keeps us coming back, and whether sugar, preservatives, or any single ingredient deserves the blame.Liam also explains why the grams of protein on a label do not tell the whole story, how to identify higher-quality protein sources, and why adding protein does not automatically make something “GLP-1 friendly.”Plus, they discuss how GLP-1s can change cravings and food preferences, whether the food industry is trying to work around the medications' effects, and why fiber, savory flavors, and entirely new products may shape the future of food.This is an honest conversation about food, biology, access, and why people living with obesity deserve better than blame or another shiny label.Follow Liam:LinkedIn https://www.linkedin.com/in/liam-kincaid-ba498022aTikTok https://www.tiktok.com/t/ZP87VgedS/APOTHIKS Food Consulting https://www.apothiks.com _____________________________Join this channel to get access to perks:https://www.youtube.com/channel/UC0HUIGKl3BN4Vg6LYI-dkOA/join_________________________________________________________________________#Mounjaro #MounjaroJourney #Ozempic #Semaglutide #tirzepatide  #GLP1 #Obesity #zepbound #wegovySend us Fan Mail!The Podcast Promo Ad Support the showKim Carlos, Executive Producer TikTokInstagram Kat Carter,  Producer TikTokInstagram 

Today's Three Things: DUI enforcement ramps up through Labor Day, RSL's Zavier Gozo transfers to Crystal Palace for a club-record $15M, and bats invade Stansbury Park Elementary before back-to-school. Plus: GLP-1 drugs are draining billions from the food industry as "food noise" fades. We break down workplace surveillance, how much money Americans actually keep in the bank, LinkedIn's surprising new role as a dating app, Utah possibly ending Lake Powell ferry service and your AI Question of the Day includes questions about a wizard.  KSL Brightside streams live weekdays 12–3 PM — YouTube-exclusive from 12–1 PM, radio + YouTube from 1–3 PM. Subscribe, comment, and join our KSL Brightside community! Follow KSL Brightside on social media! YouTube: https://www.youtube.com/@KSLBrightside Facebook: https://www.facebook.com/KSLBrightside Instagram: https://www.instagram.com/KSL_Brightside TikTok: https://www.tiktok.com/@ksl.brightside  

In order to provide excellence in the cafe, we need to focus on people. Building, caring for, and managing a team is the cornerstone of any great cafe. The potential of your coffee and hospitality depends on this!  Today we are going to be talking with someone who has lead and managed at the highest levels of coffee. With her passion for logistics, people-first leadership, and team development, she has delivered consistent quality for staff and guests alike. I am thrilled to welcome to the show, Ewelina Kania!  Ewelina has spent over a decade in hospitality, starting out as a barista before joining Prufrock Coffee in London. As General Manager during an eight-year stretch, she ran the entire operation, tested new concepts, and navigated the less glamorous realities of the industry - including leadership transitions, operational hurdles, and a global pandemic. She later worked as Chief Operating Officer at Barista Hustle Tools, diving deep into product logistics and global supply chains. Today, Ewelina is Head of Operations and Logistics at Natoora Copenhagen, connecting small-scale growers with local chefs. For her, moving from specialty coffee to farm-grown produce is a seamless transition: both industries rely on passionate people who care deeply about origin and quality. Across every role, she stays focused on one core principle: a happy, supported team leads to a stronger business and a better guest experience. We discuss: How Ewelina Started in Coffee by Accident Mastering Coffee Logistics and Workflow Attraction to Leadership and Team Development Lessons in Effective Leadership and Communication Time Management and Supporting Teams Effective Delegation and Empowerment Managing Conflict in Teams Similarities in Food and Coffee Supply Chains Lessons from Food Industry for Coffee Role of Coffee Shops in Supply Chain and Community Links: Instagram: https://www.instagram.com/ew__ka__/ Natoora: https://www.instagram.com/natoora/   KEYS TO THE SHOP CONSULTING HELPS YOU MAKE YOU CAFE BETTER! Book a free call now:  https://calendly.com/chrisdeferio/30min  Related episodes:   611: What Colin Harmon Knows About Growing Coffee Shops! 583: Unifying Teams Across Multiple Cafes SHIFT BREAK! Walking Out Effective Leadership and Management 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge Sustainability Series #2 : Importing & Roasting   SPONSORS! "Your Brand Cafe" for all your Cups, Sleeves printing and much more!    The worlds best plant based beverages! The Barista Series! 

SPONSORED BY NURP Nurp is algorithmic trading designed specifically for busy professionals who don't have time to watch markets. Check out start.nurp.com/doctors  to learn more. --- The Salad Mafia has spoken—and apparently Tim's anti-salad rant struck a nerve. This week, Drs. Tim and May Hindmarsh turn the studio into a highly questionable test kitchen as they taste their way through some of the strangest processed foods currently sitting on grocery store shelves. Dill pickle baked beans? Kansas City barbecue ramen? Dye-free Flamin' Hot Cheetos? Unfortunately, yes. But underneath the chaos is a bigger conversation about what's actually in the food we eat every day. From ultra-processed ingredients and sky-high sodium to artificial dyes, high-fructose corn syrup, and the seed oils hiding in everything from snack foods to cooking sprays, Tim and May take a closer look at how far modern food has drifted from, well…food. They also break down the so-called “Hateful Eight” seed oils, discuss alternatives like extra virgin olive oil, ghee, beef tallow, avocado oil, and butter, and question whether removing a few questionable ingredients really makes processed junk food “healthy.” And because this is BS Free MD, there's also a baseball injury story that will make every man listening instinctively cross his legs. In This Episode The fallout from Tim's now-infamous anti-salad rant A wild taste test featuring dill pickle baked beans, ranch-flavored fries, barbecue ramen, and dye-free Cheetos What ingredient labels reveal about ultra-processed foods Why “healthier” junk food may still just be junk food The surprising amount of sodium, oils, additives, and artificial ingredients hiding in common snacks The “Hateful Eight” seed oils and where they show up in the food supply Olive oil, ghee, beef tallow, avocado oil, butter, and other alternatives discussed by Tim and May How portion sizes can turn occasional treats into everyday staples Why Tim and May argue that the real problem with processed food is the processing itself The grocery-store reality: aisles of packaged foods versus comparatively small sections of whole foods One absolutely brutal baseball injury—and the player who somehow kept playing The Bottom Line Tim and May aren't arguing that one bag of Cheetos is going to ruin your life. Their point is much simpler: foods designed as occasional treats have increasingly become everyday staples. As Tim puts it, the problem isn't necessarily having an unhealthy treat once in a while—it's when “garbage like this” becomes a regular part of the diet. Sometimes the simplest approach is the best one: stop obsessing over which version of processed food is marginally “healthier” and start eating more actual food. Connect with BS Free MD Website: BS Free MD Instagram: @bsfreemd Facebook: BS Free MD Email: doc@bsfreemd.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Stay informed on current events, visit www.NaturalNews.com  - Avocado Oil Study by UC Davis (0:10) - Failure Rates and Product Deception (1:49) - Trust Issues in the Food Industry (5:42) - Challenges in Food Testing and Industry Trust (9:13) - Primal Kitchen's Response to the Study (9:42) - Broader Implications of the Avocado Oil Study (21:17) - Trust Issues in the Food Industry and Personal Experiences (23:54) - The Role of Decentralized Living in Food Safety (26:40) - The Role of Decentralized Living in Food Safety (Continued) (27:26) - The Role of Decentralized Living in Food Safety (Conclusion) (27:48) - Discussion on U.S. Military Policies and Foreign Interventions (28:16) - Israel's Involvement in U.S. Defense Technology (46:12) - Economic and Political Consequences of U.S. Military Actions (97:33) - The Role of Congress and Campaign Finance Reform (102:40) - The Need for a Redemption Ticket and Constitutional Reform (111:26) - The After Party: Humor and Reflections on the Interview (115:09) - Promoting UNA and Asset Protection Strategies (130:24) - The Role of Gold and Silver in Economic Protection (138:11) - The Future of AI and Comedy Skits (143:26) Watch more independent videos at http://www.brighteon.com/channel/hrreport  ▶️ Support our mission by shopping at the Health Ranger Store - https://www.healthrangerstore.com ▶️ Check out exclusive deals and special offers at https://rangerdeals.com ▶️ Sign up for our newsletter to stay informed: https://www.naturalnews.com/Readerregistration.html Watch more exclusive videos here:

Food is as much heritage as it is innovation. In this episode of Unusual Suspects, Sanjay Sharma, the Managing Director and CEO of Orkla India, reveals how his team thinks about food in a market where the evolving tastes of Millennials and Gen Z, and new technology, are overhauling the nature of the business. Where plans were quarterly and execution was monthly, the cycle has changed to monthly plans and daily executions. How can industries that were traditionally built for steadiness also accommodate speed? Find out in this episode where host Gaurav Choudhury talks to Sanjay Sharma about Orkla India's next phase of growth.

What happens when a court reporter is assigned to a case that's simply too personal to remain neutral?In this episode, Brynn explores one of the profession's most difficult ethical questions: Where is the line between impartiality and personal conviction? The conversation begins with her experience covering clergy sexual abuse litigation.From there, the discussion expands into a broader conversation about corporate accountability, public health, and the responsibility of those who document history as it unfolds. Drawing comparisons between the tobacco industry's past and today's food industry, Brynn examines whether the same patterns of corporate influence and deception are repeating themselves—and what that could mean for future litigation.She also discuss the idea of a modern-day "Mississippi moment," exploring how landmark legal cases have the power to reshape industries, influence public opinion, and hold powerful corporations accountable. Throughout the conversation, Brynn reflects on the emotional weight of reporting on cases involving widespread harm and why some stories change the people who document them just as much as the people involved.Whether you're a court reporter, attorney, or simply interested in the intersection of ethics, journalism, and public health, this episode offers a thought-provoking conversation about truth, responsibility, and the lasting impact of the legal record.In this episodeThe ethical challenges court reporters face when covering emotionally charged cases.How clergy sexual abuse litigation changed one reporter's perspective on neutrality.Why the food industry is increasingly being compared to Big Tobacco.What a new "Mississippi moment" could mean for corporate accountability.The role court reporters play in documenting history during landmark litigation.Why some cases leave a lasting emotional impact on the professionals who cover them.How legal proceedings can influence public awareness and drive systemic change.

A chilli con carne for four people carries a carbon footprint of 6kg. The same meal, made with upcycled sunflower protein and plant-based seasoning, comes in at seventy grams. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, Frank Lantz describes how he came to food innovation from Michelin-trained fine dining. His view is that the food industry is sitting at one of its biggest inflection points in a century, that the conversation about how we grow, cook and eat is overdue, and that chefs who understand flavour from the inside out are better placed than most to solve for it. He talks about the moment he decided to step out of restaurant kitchens and into food innovation, why organic is a proof of concept rather than a marketing badge, and why he believes the brands that make the most sustainable products, without asking the consumer to sacrifice anything, will be the ones that win.If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

The Wisconsin State Fair is about 48 hours away. Each moment this year will be precious for John Yingling. Not only is is the 175th anniversary of the fair, it's also the last fair John will enjoy as chair of the WI State Fair Park Board. Pam Jahnke visits with the neighborhood boy who found his way to the fair. Yingling admits, when he was first presented the opportunity to be on the board - he was not prepared. Rain is already showing up on the margins of Wisconsin. Stu Muck says it'll warm up today with the best chances of rain building into the afternoon. The diversity of items on the Steffes auction site is pretty amazing. Ashly Huhn joins Pam Jahnke to highlight a few unique items/groups that you won't often see, including professional nutrient handling equipment. Paid for by Steffes Group. Seems like many neighborhood porches have bags and boxes of fresh produce waiting to be shared. That's one way to use the overflow from gardens and farm markets. That fresh produce only lasts so long though. What about the baked goods we make, or the preserves generated. That's where people have to be careful. Teri Barr joins us with an update from the WI Farmers Union on efforts to update the "Cottage Food" guidelines in the state. Michelle Rameriz-White says some of these rules need to be revisited to allow small scale food processors market access. The harvest has begun in some areas of the U.S. John Heinberg, market advisor with Total Farm Marketing in West Bend joins Pam Jahnke to discuss. Did the rain come in time to save much of the corn crop? Good question and one that the market's weighing this morning. Heinberg also points to early anxiety about China's purchases of soybeans, but also interest in corn and wheat!See omnystudio.com/listener for privacy information.

In the second part of the series, Ratna Bhushan, ET's FMCG Editor, brings in two industry voices to dissect the impact of FSSAI and Maharashtra FDA's crackdowns. Anjan Chatterjee, founder of Speciality Restaurants, argues surprise audits are overdue but says license suspension should be a last resort, not a first response. Ashwin Bhadri, founder of Equinox Labs, backs the enforcement push while calling for improvement notices before suspensions, faster novel-ingredient approvals, and mandatory food-safety education in schools. With the Cricket Club of India already in Bombay High Court challenging its suspension, and more legal disputes brewing, this episode asks: can India's food and drink industry clean up fast enough, without the crackdown becoming counterproductive? Listen in:You can follow Ratna Bhushan on her social media: Twitter and Linkedin. Link to Part 1 https://m.economictimes.com/news/morning-brief-podcast/morning-brief-podcast-no-place-to-hide-inside-maharashtras-food-drug-crackdown-part-1/podcast/132753100.cms Catch the latest episode of ‘The Morning Brief’ on ET Play, The Economic Times Online, Spotify, Apple Podcasts, JioSaavn, Amazon Music and Youtube.See omnystudio.com/listener for privacy information.

How did a nation built on local farms and family businesses become dependent on a handful of massive corporations for most of its (now mostly processed) food? In this week's Short Suck, we investigate the surprising evolution of the American food industry over the past century, from mom-and-pop markets to mega-distributors, exploring how convenience, consolidation, and ultra-processed foods quietly transformed what ends up on all of our plates. For Merch and everything else Bad Magic related, head to: https://www.badmagicproductions.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Phil Chang and Kenny Vannucci sit down with Sylvia Bennett, founder of SURCH Foods (that's S-U-R-C-H), a B2B search platform built to solve a problem the food industry has quietly lived with forever: there is no good way to find ingredients, packaging, co-manufacturers, or expertise.  Sylvia spent her career in the industry — starting in a Sobeys bakery, then product development and private label at Sobeys and Walmart, then R&D at a cookie plant — and kept watching sourcing managers dig through old business cards because "I know a guy" was the only system available. We flipped this episode on its head. Instead of starting with Sylvia's story, we start with the platform, walk through it live, and then back into why someone with her background decided to build it.   The honest takeaway: a search engine for food ingredients shouldn't be revolutionary in 2026. But it is — and it only works if the industry actually shows up and gets listed. Find Sylvia at surchfoods.com or sylvia@surchfoods.com.

Federal agents conducted an operation at LaFontanella Foods' facility in Kansas City, with outlets reporting that law enforcement detained up to eight people. The company manufactures food products, including Cascone's [cas-CONY] pasta sauce.A spokesperson for U.S. Immigration and Customs Enforcement (ICE) confirmed to IEN that “Homeland Security Investigations (HSI) Kansas City conducted a federal criminal search warrant in Kansas City, Missouri July 9,” but declined to provide additional details. Jackson County Sheriff Darryl Forté wrote on Facebook that the operation “was not an immigration raid” and that federal authorities identified a person he described as an unregistered sex offender at the scene. According to Forté, a sheriff's office detective arrested the individual and transported tchem to the county's detention center.However, local media, an immigration support organization and a state representative described additional details about the operation.State Representative Wick Thomas said they visited the scene and witnessed masked agents in unmarked vehicles detain four people, while also receiving reports that six to seven people were taken into custody. The Kansas City Star reported that agents wearing HSI jackets escorted “at least six people” out of the facility. Meanwhile, NPR member station KCUR and the Advocates for Immigrant Rights and Reconciliation (AIRR) reported that federal authorities detained eight workers. According to Thomas' statement, family members attempted to show agents that individuals taken from the facility had work visas and were authorized to be in the country. AIRR said the site's manager claimed agents presented a warrant for the building, though the organization said it could not confirm the warrant's existence.LaFontanella Foods and AIRR have not confirmed to IEN the exact number of people detained or how many of those individuals worked at the facility. Thomas has also not responded to IEN's request for comment.AIRR's statement said the operation lasted from about 10 a.m. to noon. The Star reported that law enforcement escorted people from the facility at approximately 11 a.m. and that additional agents arrived around 11:45 a.m. wearing jackets labeled HSTF (Homeland Security Task Force), a partnership between HSI and the FBI. The publication also reported that agents appeared to remove computers and documents from the facility but declined to disclose what they seized. #Manufacturing, #FoodManufacturing, #ICE, #HSI, #KansasCity, #Missouri, #FederalInvestigation, #FactoryNews, #ManufacturingNews, #SupplyChain, #FoodIndustry, #Workforce, #BusinessNews, #IndustrialNews, #BreakingNews

How is AI influencing innovation in the food industry? In this episode of the Food Matters Live podcast, recorded live at our event at Olympia in London, we try to map out the full picture.Our guest speaker is Alberto Prado, former Global Head of R&D Digital & Partnerships at Unilever.Alberto believes the food industry is facing the most volatile, fast-moving, expensive and demanding environment it has ever operated in. But, he argues, the tools it's using to respond are largely unchanged since the 1980s.He maps out the full picture - what AI is already doing inside large FMCG organisations, the five barriers he believes are getting in the way, and why he argues companies that treat AI as infrastructure rather than a feature, will be shaping this industry for the next decade.His argument is that most food businesses are using AI to write better emails and build slightly faster dashboards, while mistaking that for transformation.If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

We discuss some of our experiences from working in the Food Industry (from a full perspective, not hungry).

Jose Oliva, Campaigns Director at Heal Food Alliance, shares insights into the food industry's labor issues, food insecurity among workers, and systemic reforms needed for a fairer food system.Jose Oliva was born in Xelaju, Guatemala. In 1985 he and his family were forced to flee the civil war and come to the US. Once in Chicago he was called to be Executive Director of Casa Guatemala where he began to organize day-laborers in Chicago's street corners. He founded the Chicago Interfaith Workers' Center and then became the Coordinator of Interfaith Worker Justice's National Workers' Centers Network. Jose served in several leadership positions at the Restaurant Opportunities Centers United, the national organization of restaurant workers. Jose was the Co-Founder and Co-Director of the Food Chain Workers Alliance, a national coalition of food-worker organizations that collectively represents over 350,000 workers. Jose is a 2017 James Beard Award recipient and a 2018 American Food Hero Awardee and a 2020 Castanea Fellow. Currently he is the Campaigns Director at HEAL (Health Environment Agriculture and Labor) Food Alliance, a national multi-sector coalition representing over two million people in the food system. He also chairs the Chicago Region Food System Fund and serves on the boards of Woods Fund of Chicago and the Growing Justice Fund.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does the smell of fresh bread have to do with selling a house? Why does vanilla make things taste sweeter? And when did the food industry start using scent as a tool to shape what we want, before we even take a bite? Today we are diving into something you probably experience every single day without realising it: the invisible world of food smells and how they are used to influence your choices, your emotions, and your appetite. My guest is Elena Mancioppi, a philosopher and researcher at the University of Gastronomic Sciences in Pollenzo, Italy, specialising in the aesthetics of smell, olfactory marketing, and the sociopolitical dimensions of food aromas. Her work sits at the crossroads of philosophy, perception, and food politics. And it might just change the way you walk through a supermarket. Are you ready to smell things differently?  Host & production: Valentina Gritti Guest: Elena Mancioppi Music: Leonardo Prieto Useful links:  Osmospheres, Mimesis International: https://mimesisinternational.com/osmospheres-smell-atmosphere-food-2/ L'Olfattivo, Edizioni ETS: https://www.edizioniets.com/scheda.asp?n=9788846763136 The Senses of Smell: Scents, Odors and Aromatic Spaces, Rivista di Estetica: https://journals.openedition.org/estetica/8190 Osmospheric Dwelling: Smell, Smell, Food, Gender and Atmospheres, Espes: https://zenodo.org/records/7489494 Smell Aesthetics, UNISG: https://www.youtube.com/watch?v=Cw1yohcLbRQ Towards a Sociopolitical Aesthetics of Smell, Rivista di Estetica: https://journals.openedition.org/estetica/8383?lang=en Atmospheres, Art, and Aesthetics: A Conversation, Espes: https://static1.squarespace.com/static/59ac89042994caa10199036a/t/66df1ada3a5b080f32dbd329/1725897434627/ESPES_interview.pdf Omosfere: Estetiche olfattive dell'abitare l'aria, Smell Magazine: https://smellmagazine.it/omosfere-estetiche-olfattive-dellabitare-laria/02/02/2023/   A project by Slow Food Youth Network (SFYN).

Industry Talks, sesi talk show dalam rangkaian event Road To Industry Night 2026. Sesi talk show kali ini membahas seputar street food yang bisa disebut sebagai backbone dalam dunia kuliner Bandung. Sebesar apa pengaruh street food yang ada di Bandung terhadap perkembangan kuliner di Bandung ataupun di Indonesia? Tonton video selengkapnya di #RayJansonRadioEnjoy the show!Instagram:Kang Uyul https://www.instagram.com/uyul/Kang Seto https://www.instagram.com/seto.nurseto/Chef Nunu https://www.instagram.com/nugrahadharma173/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #F&BBandung #StreetFood #StreetFoodBandung

The Seed Oil Truth the Food Industry Doesn't Want You to Know. You've probably heard that seed oils are bad. But do you actually know what they're doing inside your body and why swapping them out could be one of the most powerful things you do for your health? Cherie Calbom, The Juice Lady — bestselling author, nutritionist, and author of The Truth About Seed Oils — joins me to pull back the curtain on the fats we've been cooking with for decades, and what the science actually says about how they're driving inflammation, hormonal disruption, and chronic symptoms that most women have just accepted as normal. What we get into: Why seed oils were never designed with your health in mind and what they're actually doing at the cellular level The fat-hormone-metabolism connection and why the type of fat you eat matters more than how much Cherie's own story of rebuilding her health from chronic illness in her 20s... and what finally worked Why you can be eating "clean" and still feel inflamed, puffy, and exhausted What to cook with instead and how to navigate labels that are designed to confuse you The nervous system piece that most nutrition conversations completely skip Why healing isn't a destination and what consistency actually looks like in real life Cherie has sold over 3 million books and spent decades helping people get answers their doctors couldn't give them. This conversation is the kind of straight talk your body has been waiting for.

Aishwarya Iyer built Brightland into an eight-figure California olive oil brand by saying no to major retailers, outside investors, and every shortcut that came her way. She breaks down the brand's scrappy early days, the organic press strategy that landed her in Bon Appétit, and why she said no to Whole Foods—twice. For more on Brightland and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Food processing, modified ingredients, and manufacturers cutting corners to increase profits and shelf life instead of focusing on the health and safety of consumers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Saving The World From Soda: How ‘Big Soda' Has Made The World Sicker Would you believe that the soda industry's success is largely built on the manipulation of data and scientists? Our guest this week details all the behind-the-scenes scheming that created a billion-dollar industry. She discusses how Big Soda schemed their way into American homes by controlling how scientists studied nutrition, diets, and obesity. Guest: Susan Greenhalgh, author, Soda Science, John King & Wilma Cannon Fairbank Research Professor of Chinese Society Emerita, Harvard University   The Fungal Frontier: How Fungi Could Trigger A Zombie Pandemic Human bodies are normally too hot for dangerous fungi to survive, creating a natural shield that protects us from infection. However, rising global temperatures are forcing these microscopic organisms to adapt and survive in hotter environments. Our guest this week breaks down the terrifying reality of what could happen if these heat-resistant fungi evolve to conquer our immune systems and trigger a real-world pandemic. Guest: Dr. Arturo Casadevall, microbiologist, infectious disease expert, Chair of Molecular Microbiology & Immunology, Bloomberg Distinguished Professor, Johns Hopkins Bloomberg School of Public Health, author, What If Fungi Win? Facebook: ingoodhealthpodX: @ ingoodhealthpodIG: @ingoodhealthpodYouTube: @ingoodhealthpodSpotify Apple Podcast In Good Health PodcastSubscribed to the newsletterFull ArchiveContact UsBecome an Affiliate Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Saving The World From Soda: How ‘Big Soda' Has Made The World Sicker Would you believe that the soda industry's success is largely built on the manipulation of data and scientists? Our guest this week details all the behind-the-scenes scheming that created a billion-dollar industry. She discusses how Big Soda schemed their way into American homes by controlling how scientists studied nutrition, diets, and obesity. Guest: Susan Greenhalgh, author, Soda Science, John King & Wilma Cannon Fairbank Research Professor of Chinese Society Emerita, Harvard University Host and Producer: Kristen Farrah   Facebook: ingoodhealthpodX: @ ingoodhealthpodIG: @ingoodhealthpodYouTube: @ingoodhealthpodSpotify Apple Podcast In Good Health PodcastSubscribed to the newsletterFull ArchiveContact UsBecome an Affiliate Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois sit down with Vincent Breton, President & CEO of duBreton, Canada's leading organic pork producer, for a fascinating live interview recorded at SIAL Canada in Montreal. Vincent shares the remarkable story behind duBreton's evolution from a traditional pork producer into one of the world's fastest-growing organic pork companies. He explains why the company made the bold decision to abandon conventional production in favour of organic and animal welfare-certified farming, why younger consumers are increasingly seeking ethically produced food, and how long-term thinking has become a competitive advantage. The conversation explores the realities of producing premium food in today's marketplace, including the economics of organic farming, the growing importance of transparency, and why Vincent believes consumers deserve clear labelling around gene editing and cloning technologies. He also discusses duBreton's expansion across North America and Europe, the opportunities presented by the U.S. market, the company's growing influence in Texas barbecue circles, and why social media, education and consumer trust are becoming essential tools for modern food brands. Perhaps most compelling is Vincent's candid discussion of Quebec's collective marketing system and why he continues to advocate for greater producer choice, innovation and entrepreneurial freedom within Canadian agriculture. It's an insightful conversation about leadership, values, food policy and building a purpose-driven business in an increasingly competitive global marketplace. First, Michael and Sylvain kick off the episode with their weekly review of the biggest food and agriculture stories making headlines. They examine Canada's latest food inflation numbers as grocery prices continue to outpace overall inflation, discuss why salmon prices have surged dramatically heading into summer, analyze new trade measures affecting canned food imports, and explore ongoing Competition Bureau investigations into grocery property controls. The hosts also dive into new research on costly regulatory delays affecting meat imports, rising regional ice cream prices, the challenges food manufacturers face replacing artificial colours, changes to the U.S. SNAP food assistance program, and the broader debate over balancing affordability, nutrition and agricultural policy. Along the way, they celebrate Canadian Grocer Golden Pencil Award winners and preview the season finale before a full summer of special interviews recorded at SIAL Canada. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

JBS USA plans to close two facilities in Pennsylvania and Tennessee and a portion of another Tennessee site in a move expected to eliminate more than 2,000 jobs. According to a WARN Notice, the company will lay off 1,485 workers at its beef production facility near Philadelphia. ABC 24 Memphis reported that the closure of the value-added Empire Packing site in Tennessee will affect 208 jobs. Additionally, JBS-owned Pilgrim's Pride plans to close Chattanooga's harvesting operation and lay off 348 employees, as part of a $75 million expansion in Ellijay, Georgia.JBS said its nationwide network would absorb production from the Philadelphia and Memphis locations. Meanwhile, Pilgrim's said its changes will increase harvesting and portioning capacity in Georgia, enabling the facility to produce a broader mix of boneless chicken products. The company will continue to use Chattanooga's deboning infrastructure to support the expansion and added that the project would not impact the region's grower base.JBS USA said the closures represent a strategy focused on modernization, growth and long-term competitiveness. CEO Wesley Batista Filho [FEEL-oh] stated that the company is “investing where we are growing and making difficult adjustments where needed.”JBS Beef North America reported an adjusted operating income loss of $279.4 million in its Q1 2026 earnings report, compared to a $158.4 million loss a year ago. The segment said rising live cattle prices outpaced the change in cutout values due to limited cattle availability. It also cited continued restrictions on live cattle imports from Mexico.#JBS, #PilgrimsPride, #FoodManufacturing, #Manufacturing, #ManufacturingNews, #Layoffs, #FactoryClosure, #FoodIndustry, #MeatProcessing, #BeefIndustry, #PoultryIndustry, #SupplyChain, #Workforce, #IndustrialNews, #AmericanManufacturing, #Operations, #BusinessNews, #Production, #FactoryJobs, #IndustryNews

Yousuf Ahmed, founder of B-Sides, shares how he's challenging the traditional snack industry by focusing on taste, nostalgia, and emotional connection instead of just nutrition labels.We dive into how upcycled ingredients, bold branding, and storytelling can cut through a crowded market - and why many “healthy” brands miss the mark.You'll learn:Why consumers choose snacks based on emotion, not just healthHow nostalgia drives buying behaviorThe power of branding and packaging in food productsLessons from bootstrapping a CPG startupHow to validate a food product before scalingThe role of storytelling and community in brand growthWhether you're a food entrepreneur, brand builder, or just curious about the future of CPG, this episode is packed with insights.Try B-SIDES: https://www.enjoybsides.com/

About this episode:   The wellness industry covers everything from fitness to biohacking, yoga to peptides, and it's backed by culturally and financially powerful players. In this episode: a new paper in the Milbank Quarterly covers how social media fuels the industry's proliferation, the growing skepticism of traditional medicine that allows it to thrive, and the tension between the concepts of wellness and public health. Guest:  Nancy Karreman, PhD, is a researcher of public health interventions at the University of Cambridge.  Nason Maani, PhD, MPH, is a senior lecturer in inequalities and global health policy at the University of Edinburgh.  Host:  Dr. Josh Sharfstein is distinguished professor of the practice in Health Policy and Management, a pediatrician, and former secretary of Maryland's Health Department. He served as the Baltimore City Commissioner of Health from 2005 to 2009.  Show links and related content:  The Political Economy of Wellness: Commercial Determinants of a Burgeoning Industry—Millbank Quarterly  The Outlook on Direct-to-Consumer Health Care—Public Health On Call (February 2026)  Dietitian Influencers On Social Media Are Being Paid By the Food Industry to Promote Products and Messages—Public Health On Call (October 2023)  Transcript information: Looking for episode transcripts? Open our podcast on the Apple Podcasts app (desktop or mobile) or the Spotify mobile app to access an auto-generated transcript of any episode. Closed captioning is also available for every episode on our YouTube channel. Contact us: Have a question about something you heard? Looking for a transcript? Want to suggest a topic or guest? Contact us via email or visit our website. Follow us: @‌PublicHealthPod on Bluesky @‌PublicHealthPod on Instagram @‌JohnsHopkinsSPH on Facebook @‌PublicHealthOnCall on YouTube Here's our RSS feed Note: These podcasts are a conversation between the participants, and do not represent the position of Johns Hopkins University.

Text us a comment or question!Have you ever finished a bag of chips, a sleeve of cookies, or a giant bowl of cereal and thought, "What is wrong with me?"Here's the good news…Probably nothing.In this eye-opening episode of The Over 50 Health & Wellness Show, Coach Kevin pulls back the curtain on the modern food industry and explains why so many people struggle with cravings, constant hunger, overeating, and weight gain.Spoiler alert - it's not because you're weak.It's because you're living in a food environment specifically designed to make you consume more.From hyper-palatable processed foods and the science of craving to the "Snackification of America" and the hidden power of protein, this episode will completely change the way you look at food, hunger, and your own eating habits.If you've ever felt like food has way too much power over you, this episode is a must-listen.In This EpisodeWhy the food industry profits when you stay hungryThe shocking difference between real food and engineered food productsWhat your grandparents understood about eating that we've forgottenThe science behind cravings, the "bliss point," and hyper-palatable foodsWhy you're hungry all the time (even when you're eating plenty of calories)The Protein Leverage Hypothesis explained in plain EnglishHow constant snacking became normalizedWhy most adults over 50 are dramatically under-eating proteinHow to become "hard to market to" and take back control of your health Key TakeawayThe food industry doesn't get paid when you're nourished.It gets paid when you're hungry again.The goal isn't perfection.The goal is awareness.When you understand how modern food is designed to influence your behavior, you can stop blaming yourself and start making choices that support your health, energy, metabolism, and longevity.And maybe the most rebellious thing you can do in today's food environment... is become fully satisfied.Coach Kevin's Challenge This WeekPick ONE thing:

This week on the goodsugar podcast, Ralph Sutton and Marcus Antebi tackle some of the most popular food myths and nutrition debates circulating online today.They discuss whether reheated carbs are actually healthier, if cooked tomatoes provide more nutrition than raw ones, the truth about coffee and dehydration, juice cleanses, sugar fears, intermittent fasting, digestion, weight loss, and why so much nutrition advice can be misleading.Along the way, Ralph shares his experience losing over 100 pounds, while Marcus explains why meal timing, digestion, and lifestyle habits may matter more than most diet trends.00:00 Intro 01:00 Is Reheated Pasta Actually Healthier? 03:00 Cooked vs Raw Tomatoes 04:10 Does Coffee Really Dehydrate You? 06:20 Are We Too Overstimulated? 09:00 Oatmeal vs Oat Bran 13:15 Why People Drink Juice Cleanses 17:20 Can Fasting Reset Your Immune System? 19:20 The Truth About Sugar 23:20 Is Intermittent Fasting Worth It? 28:00 Ralph's 100+ Pound Weight Loss Journey 30:30 Final Thoughts & Wrap UpTEXT us your questions at 718-306-3906!The goodsugar store is the epitome of cool, nestled at 3rd avenue + 69th street!

Inspired by her podcast Ruthie’s Table 4, award-winning chef Ruthie Rogers, the cofounder of London’s celebrated The River Cafe, presents a lively array of compelling interviews about food by a dazzling roster of celebrities including David Beckham, Martha Stewart, and Mel Brooks.For more, Carol and Tim Stenovec, spoke with Ruthie Rogers, Co-Founder of The River Cafe in London, Host of the podcast 'Ruthie's Table 4' AND Author of 'Table 4 at the River CafeSee omnystudio.com/listener for privacy information.

Pushback Talks Season 9 is here with "Word Food"!This season, Fredrik & Leilani return with their signature bite-sized episodes: sharp, surprising, 15-minute explorations of the words that shape our world. Each week, they pick a single word (or two) and unpack how its simple surface hides deeper social, political, and economic realities.Think of it as thought-provoking “intellectual snacking” – quick enough for your commute, rich enough to shift how you see power, privilege, and the systems around us.This week's episode:Industry: In the past, the highest cost for major organizations was paying employees; now wages account for less than 1% of corporate spending! How do we fight back against industry?Solar: Everyone needs some sun, but as oil prices rise, countries that rely on solar power aren't feeling the same economic strain as oil-dependent countries. Is this enough to push more countries towards green energy?New episodes drop every week.Make this your ritual for keeping your curiosity – and your resistance – alive!Support the showSupport the show

  SHOW NOTES Join Linda Mitchell and Sherry Calborne, the Juice Lady, as they explore the truth about seed oils, debunk health myths, and share practical tips for improving wellness through nutrition, especially focusing on the impact of fats and seed oils on health and aging. Key Topics The impact of seed oils on hormones and aging The history and science behind seed oils and their health effects Practical tips for avoiding toxic seed oils and choosing healthy fats The role of nutrition in aging and disease prevention How to read food labels and identify seed oils in processed foods Chapters 00:00 Introduction to the Juice Lady 03:17 Sherry's Personal Journey to Wellness 08:55 Debunking Health Myths: The Low-Fat Disaster 10:57 The Truth About Seed Oils 19:03 Hormonal Disruptions and Seed Oils 22:37 Aging and Cellular Health 28:39 Practical Dietary Changes for Wellness 33:26 Podcast Outro.mp3 Resources The Truth About Seed Oils (book) - https://www.amazon.com/dp/B0C4XYZ123 Seed Oil Scout App - https://seedoilscout.com Juice Lady Website - https://juiceladyinfo.com Follow on Instagram - JuiceLady Cherie - https://www.instagram.com/cherie  

REPLAY! Most people think "grass-fed" tells the full story. According to Cloe Parker, it often does not, and that changes everything about how you shop for meat.On this episode of Wellness Junkies, host Amy Sherman sits down with Cloe, who runs Parker Pastures, for one of the most practical wellness conversations the show has had. Cloe returned home after her mother was diagnosed with cancer and officially took over Parker Pastures right before she turned 20. Her mission since then has been simple. Help families understand what they are eating and why it matters.The wellness tips she shares here are not about supplements or skincare routines. They are about the food most of us buy every week without thinking twice. Cloe breaks down why the "grass-fed" label lost its regulatory meaning in 2016, what grain finishing does to the omega-3 to omega-6 ratio in beef, and what fat color and meat color actually tell you about quality. She also gets into chicken processing, including the bleach bath most commercial chicken goes through before it hits the shelf.These are not wellness hacks you will find in a listicle. They are honest wellness conversations about the food system itself, the kind of relatable wellness conversations that make you rethink your next grocery run. Cloe also shares her wellness routines, from clean food and protein to faith, time in nature, and staying grounded in something real.Whether you are searching for the best wellness products or want better wellness tips for everyday life, this episode gives you a clear framework for both.Episode Breakdown:00:00 How Cloe Parker Took Over Her Family's Meat Company03:32 The Truth About Grass-Fed Labels and What They Actually Mean05:42 How to Tell If Your Meat Is Really Grass-Fed, Grass-Finished13:04 The Truth About Grocery Store Chicken and Bleach Baths13:43 How to Order From Parker Pastures and Buy Meat in Bulk18:19 The State of the Food Industry and Why Small Farms Need Your Support23:01 Wellness Tips From a Rancher: Nature, Clean Food, and Daily GroundingConnect with Cloe Parker:Follow Cloe on InstagramFollow Parker Pastures on FacebookVisit the Parker Pastures websiteUse code "WELLNESS" at checkout for 10% off at ParkerPastures.com, other links on prior episode page on website ⁠⁠⁠⁠⁠For More on this Episode: Read the full show notes ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠

To Sign up for our Patreon go to-> Patreon.com/cultofconspiracypodcastTo Find The Cajun Knight Youtube Channel---> click hereTo find the Meta Mysteries Podcast---> https://open.spotify.com/show/6IshwF6qc2iuqz3WTPz9Wv?si=3a32c8f730b34e79https://flavorsforest.com/cult/Become a supporter of this podcast: https://www.spreaker.com/podcast/cult-of-conspiracy--5700337/support.

Buy two bottles and receive one bottle free. - https://freshpressolive.com/3PTNTHP 

In this episode, Justine Reichman hosts Nina Oduro and Maame Boakye, co-founders of Black Women in Food and Dine and Diaspora, exploring the power of African food culture to connect communities, elevate Black women in the food industry, and promote social justice through culinary innovation. Keywords food justice, Black women in food, African diaspora cuisine, culinary innovation, community building, food equity, cultural competency, food storytelling Key  topics Food as a tool for community connection The role of cultural competency in food innovation Challenges and opportunities for Black women in the food industry Sound bites "Shift anger into action in food justice" "Media shapes culture and amplifies voices" "Black women in food need a platform" Chapters 00:00 Introduction to Essential Ingredients Podcast 00:58 The Lens of Food: Personal Journeys 03:09 Connecting Through Food: The Birth of Dine Diaspora 08:14 Identifying Gaps in the Culinary Industry 12:26 Creating Unique Culinary Experiences 17:48 Justice on the Plate: Respect and Opportunity 22:37 Shifting Anger into Action in the Food Industry 29:15 The Necessity of Black Women in Food 31:19 Unmasking the Food Industry's Challenges 32:10 Purpose-Driven Strategies in Food 34:25 The Ecosystem of Food: Interconnectedness and Equity 36:22 Local Communities and Global Food Systems 38:06 Defining Equitable Food Systems 39:18 Transforming Diversity in the Food Industry 41:48 Shifting Mindsets for Equity 43:04 Honoring Black Women in Food 45:42 Opening Doors for Future Generations 47:41 Envisioning a Sustainable Food Future 49:01 Integrating Generations for Change 50:22 Dreams and Aspirations in the Food Industry

Send us Fan MailDr. Glenn Livingston is a veteran psychologist and former CEO of a multi-million-dollar consulting firm that served Fortune 500 clients in the food industry. After years of working “on the wrong side”, helping corporations influence consumer behavior, he turned his focus toward helping individuals reclaim control over their eating habits.You may have seen his (or his company's) previous work, theories, and research in major periodicals like The New York Times, The Los Angeles Times, The Chicago Sun Times, The Indiana Star Ledger, The NY Daily News, American Demographics, or other major media outlets. You may also have heard him on ABC, WGN, and/or CBS radio, or UPN TV.Driven by his own personal journey from obesity to a healthy lifestyle, Dr. Livingston spent decades researching binge eating and overeating through both clinical practice and a self-funded study involving over 40,000 participants.Today, he is the author of several books, including Defeat Your Cravings and has helped thousands of clients overcome food obsession using a practical, science-backed system that does not rely on willpower alone. He also has 1,000,000 books in distribution and over 1,000,000 readers on PsychologyToday.com!Find Dr. Livingston at-https://www.defeatyourcravings.com/Find Boundless Body at-myboundlessbody.comBook a session with us here! 

Send us Fan MailIn this episode, we explore the journey of Rufino, owner of Rufino's Pizzeria in downtown Las Vegas, as he shares insights on opening a successful pizza shop across from the courthouse, the importance of quality ingredients, and leveraging social media to grow his business.Rufino's InstagramRufinos Pizzeria | Italian Restaurant in Las Vegas, NV321 S Casino Center Blvd., #125,Las Vegas, NV 89101Call Rufino's Pizzeria by phone at(702) 749-3579CorderoRF@gmail.comStay Connected

→ Sigrid: Use code DRG15 for 15% OFF your full order (valid through May 31) Applied on top of subscription discounts. https://sigridlife.com/discount/DRG15 Episode Description You're not failing at healthy eating. You're navigating a food system that was never designed to help you succeed. Kasper Wickzén spent 15 years inside major food companies (Kraft Heinz, Danone) watching how products were engineered to drive cravings, not nourish bodies. Then his father got diabetes eating what most of us would call a normal diet. That was the turning point. Now he's the co-founder of Sigrid, and after 15 years of research and six clinical trials, he's bringing to market something Dr. G calls one of the most revolutionary metabolic tools he's seen: a natural silica-based particle that slows digestion so your body can actually handle the energy coming in. In this episode, you'll discover:  • Why blood sugar spikes aren't just about junk food - bread, rice, potatoes, and pasta are doing the same thing to your system meal after meal  • How Sigrid's SiPore® technology physically slows enzyme activity in the gut to flatten glucose curves, reduce cravings, and extend energy - without blocking digestion  • Why only 1 in 10 Americans is actually metabolically healthy, and what that means for your energy, mood, weight, and relationships If you eat a modern diet, this episode is for you. Find Sigrid:  • Website: https://sigridlife.com/ Timestamps: 0:00 - Intro 1:32 - Is It a Willpower Problem or a Broken Food Environment?  2:42 - Why You Crash at 3pm: The Blood Sugar Roller Coaster Explained  3:37 - The Moment He Realized Big Food Was Working Against Us  7:11 - Inside Major Food Companies: How Cravings Are Engineered on Purpose  9:00 - His Father's Diabetes & How "Normal" Eating Destroys Metabolic Health  13:50 - How Long Does It Take for Metabolic Damage to Set In?  15:42 - The Technology That Slows Down Digestion (And Why It Changes Everything)  19:28 - What Is Cypore? The Science Behind the Tool  22:22 - Real Data: What Happens to Blood Sugar With and Without the Product  24:30 - Less Cravings, More Energy, Fat Loss — What the Research Actually Shows  27:04 - What People Are Actually Feeling: Satiation, Sleep & Less Bloating  29:07 - Why Blood Sugar Instability Wrecks Your Mental Health & Relationships  32:33 - Capsule vs. Liquid: Which One to Use and When  37:49 - Final Word: Who This Is For and Where to Get It Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into Episode 210 of On The Delo as Delo sits down with Mark Miller, a five-decade veteran of Arizona's beverage and food industry, whose career took him from delivering beer on a Hensley truck in 1978 to serving as VP of Sales for the state's largest Anheuser-Busch wholesaler, leading the Arizona Food Marketing Alliance (AFMA), and now heading BACIC Arizona — the industry-backed organization dedicated to reducing underage drinking across the state. If you're in hospitality, food retail, distribution, or simply want an insider's look at how the food and beverage world really works, this episode is packed with perspective you won't find anywhere else.Mark breaks down how the Arizona beverage landscape evolved from a handful of brands and no light beer to craft explosions, hard seltzers, THC beverages, and the booming non-alcoholic movement — and how consumer behavior, dram shop laws, and lower BAC limits quietly reshaped where and how people drink. He unpacks the three-tier distribution system from the ground up, explains why consolidation among distributors is accelerating, and gives local Arizona food and beverage brands the honest roadmap for getting their products onto grocery shelves, into restaurants, and in front of the right distributors. You'll also hear about BACIC Arizona's newest initiative — funding alcohol-free prom and graduation parties for high school students across the state with $10,000 in grants awarded to schools through organizations like Chicanos Por La Causa.Chapter Guide (Timestamps):(0:00 - 1:41) Episode 210 Intro, Toilet Paper Roll Theory & Mark's Origin Story(1:42 - 4:33) Iowa Farm Roots, Hensley Beverage, Copper Mines & Coming Home to Phoenix(4:34 - 8:41) Beer Evolution: Light Beer, Craft, Seltzers & What Gen Z Is Drinking Now(8:42 - 12:22) THC Beverages, the Three-Tier System & How Prohibition Shaped Today's Laws(12:23 - 17:39) Dram Shop, Liquor Liability, Drunk Driving, Uber & Distributor Consolidation(17:40 - 22:09) AFMA, Food Supply Chain & Lobbying for Online Grocery Delivery Before COVID(22:10 - 25:11) Taxation Battles, Tips Policy & Defending the Food Industry at the Legislature(25:12 - 30:39) Local Brand Playbook: Brokers, Shelf Space, SEO, Siete & Tito's Success Stories(30:40 - 36:28) BACIC Arizona: Underage Drinking Prevention, $10K School Grants & Prom Parties(36:29 - 42:07) Giving Back, Non-Negotiables & Rapid Fire: Golf, Fine Dining & Convenience Stores(42:08 - 43:26) Delo's Close, BACIC Arizona Resource & Bar and Restaurant Insurance Shoutout

Viewpoints Explained: Why Restaurants Are Doing Less On Purpose We look at why sprawling menus are becoming harder for restaurants to sustain. Limiting options is helping kitchens stay predictable, reduce waste and keep service from breaking down during busy hours. Host: Ebony McMorris Producer: Amirah Zaveri   Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's episode is a blast from the past. Think back to your favorite childhood snacks: Lunchables, Dunkaroos, SlimFast bars, and fat-free everything. Did these foods quietly wire you for a lifetime of complicated food choices? If you've ever wondered why you're chasing charcuterie boards and still tracking diet trends, this episode will hit differently. Jenn Trepeck of Salad With a Side of Fries opens the snack drawer of nostalgia and compares iconic 90s foods side by side with their modern counterparts, reading actual ingredient labels from both eras. From Slim Jims to grass-fed jerky, from Crystal Light to electrolyte packets, the names have changed, but the marketing playbook looks surprisingly familiar. The 90s were a wild time for nutrition, and the truth about what was actually in these foods might shock you. This one is equal parts fun, eye-opening, and genuinely useful.What You Will Learn in This Episode:✅ How the fat-free diet culture of the 90s quietly transformed into today's protein-packed wellness obsession, and why they are more similar than different.✅ The shocking differences in food labels from the 90s versus today, using real ingredient comparisons from Wonder Bread, Kraft Mac and Cheese and McDonald's French Fries.✅ Why do so many modern processed foods contain lab-made additives, cheaper fillers, and synthetic ingredients and what economic incentives are driving those formulations?✅ How the thin ideal has returned with new tools, including GLP-1 medications and social media, echoing the same harmful messaging that defined 90s diet culture.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Welcome to a nostalgic deep dive into 90s diet culture and iconic snack foods04:34 Blast from the past: Hamburger helper, fruit roll-ups, Shake ‘n Bake, Lunchables and Kids Cuisine09:18 Comparing SnackWell's to today's Halo Top and the evolution of "guilt-free" processed foods10:47 From SlimFast bars to protein shakes, how fat-free diet culture shaped a generation's eating habits and the upgrade from mystery meat to clean protein-packed snacking12:32 I Can't Believe It's Not Butter and spray dressings; then versus now in food additives and fats15:32 Dunkaroos to Nutella Dippers and Capri Sun to cold-press juice, beloved nostalgia snacks revisited20:37 Reading real food labels, Wonder Bread's original ingredients versus today's chemical-laden version and Kraft Mac and Cheese24:36 McDonald's French Fries in 2000 had three ingredients; today's list is a chemistry lesson28:22 Food dyes and how to change the food industry33:42 Diet culture is back, the return of the thin ideal, heroin chic, and skeletal beauty standards driven by social media36:15 Biohacking, orthorexia, and GLP-1 medications and new names for the same old diet culture pressure39:19 Is 90s nostalgia fueling heroin chic, or is heroin chic fueling 90s nostalgia43:13 Processed food chemicals, plastics, and rising colon cancer rates and the long-term health cost of 90s snack foods44:01 Convenience culture of the 90s versus today KEY TAKEAWAYS:

In this insightful interview, Michelle shares her journey from ExxonMobil to founding Hyfé, a company revolutionizing carbon refining by utilizing plant waste. Discover how her innovative approach addresses climate change, food industry waste, and health impacts, offering a scalable solution for a sustainable future. Keywords sustainability, waste valorization, bio-refining, plant waste, climate change, food industry, innovation, bio-manufacturing, circular economy Key  topics Hyfé's innovative refining process using plant waste The economic and environmental impact of waste valorization Strategies for scaling sustainable bio-manufacturing The role of consumer awareness and industry collaboration in sustainability Sound bites "We use plant waste instead of crude oil" "Refining carbon like the oil industry did" "Creating new value from food waste" Chapters 00:00 Introduction to Essential Ingredients Podcast 07:16 Valuing Byproducts: A New Perspective 11:03 Personal Impact and Entrepreneurial Journey 15:08 Supply Chain Challenges in the Food Industry 21:28 Collaborative Approaches to Industry Change 25:28 Building a Values-Driven Team 29:42 Emotional Safety in Startups 33:09 The Importance of External Perspectives 34:40 Innovating Contract Structures in the Food Industry 35:33 Balancing Health and Climate Goals 38:19 Navigating Complex Responsibilities 39:39 The Future of Bio-Manufacturing 41:15 Sector Readiness for Change 43:19 The Challenge of Processed Foods 45:34 Building a Sustainable Future 46:35 Transforming Linear to Circular Systems 47:16 Lessons Learned from Hi-Fey 48:52 Essential Ingredients for Success 50:03 Rapid Fire Insights 52:25 Final Thoughts and Future Vision

Full shownotes, transcript, and resources here: https://soundbitesrd.com/308                          From viral reels warning about 'chemicals in your food' to influencers claiming the food industry is hiding the truth, social media is full of strong opinions about what we eat. But how much of this messaging is grounded in real science, and how much is driven by fear, confusion, or misinformation? In this episode, we're diving into how food, food science, and the food industry are portrayed online and hearing from an expert who's working to bring clarity, context, and credibility back to the conversation. Tune in to this episode to learn about: the raw milk recall from Ballerina Farm the David Bar controversy how some companies are profiting off your fears of the food industry how and why misinformation spreads on social media how credible experts can address misinformation online how to approach mythbusting without amplifying myths promoting evidence-based, accurate info in a clear and relatable manner handling haters effectively on social media short form vs. long form online content what changes in the food industry may improve food science communications resources for health professionals and the public

Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Two recent college grads turned a dorm room pistachio recipe into a fast-growing food brand—by letting their community call the shots. Nicola Buffo and Francine Voit, co-founders of Pistakio, share how they pivoted from pistachio mayo to a sweet pistachio spread one week before their first big grocery pitch, built a loyal following on social media because a college professor forced them to start posting, and turned customer DMs into their best-selling products—including their crunchy spread and date bark. In this episode, Nico and Fran talk about: How a last-minute product pivot landed them in Portland's biggest local retailer Why they said no to Shark Tank and Target before they were ready How community-led product development drove 10x growth Building a brand in public from day one (even with terrible dorm room lighting) The café tour strategy that gets customers to try the product risk-free Navigating a business partnership that's also a romantic relationship The $20,000 TikTok agency mistake and what they learned from it Why taste—not health trends—is their only non-negotiable Whether you're starting a food business, looking for community-driven marketing strategies, or figuring out when to say no to big opportunities, this episode is packed with real talk and actionable advice for ecommerce entrepreneurs. For more on Pistakio and show notes click here: https://www.shopify.com/blog/pistakio-community-led-product-development?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast SUBSCRIBE to our YouTube channel for more video episodes: https://utm.io/uhw53 Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

The Nurses Report on America Out Loud with Ashley Caputo, RN, FMP – I explore how the modern food system impacts our health, exposing ultra-processed foods and their role in chronic illness. I connect gut health, hormones, and inflammation, while examining effects on children. I also share practical steps to choose real, nourishing foods and take control of long-term wellness every single day...

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.