Podcasts about haagen

Master Brewer Hagen Dost delves into Dovetail Brewery's traditional brewing techniques, from open fermentation to coolships. Hagen starts by sharing his journey of getting into brewing, with an emphasis on his German heritage growing up and the sensory class that helped him develop skills that he feels would benefit any brewer. He then explains how he became a Certified Master Brewer and discusses traditional European brewing methods, including decoction and the use of a coolship. Plus: the art of identifying fermentation flaws, the science behind crafting classic European beer styles, the significance of the German beer purity law, and the shelf life you can typically expect from beer you buy at your local craft brewery. After the beer break, Haagen discusses their Wet-Hopped Hopfenlager, a lager brewed with freshly picked hops from Michigan, characterized by subtle hop flavors and a lack of bitterness. He also explains what a coolship does and why it's so rare, why some brewers prefer to serve full pours over flights, and the history of the lauter grant faucets behind Dovetail's bar. Plus: what piece of equipment is Dovetail actively using that used to belong to the oldest brewery in the world (and how did they acquire it)? Please help us make our podcast better by taking our listener survey at https://craftybrewerspod.com/survey  About Dovetail Brewery: Located in the North Center neighborhood of Chicago, Dovetail Brewery specializes in continental European styles and traditional methods. Learn more on their website at https://www.dovetailbrewery.com/  — You can learn more about Crafty Brewers on our official website, https://craftybrewerspod.com — and support the show by picking up our amazing merchandise! Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: craft beer, traditional European brewing, Chicago craft beer scene, Reinheitsgebot, coolship, double and triple decoction, sensory training, fermentation flaws, Reinheitsgebot, World Brewing Academy, Certified Master Brewer pin, Franconia breweries, Bavaria breweries, family-run breweries, Lagers, Hefeweizens, Wet Hopfenlager, Michigan hops, Czech-style Pilsner, Helles, Kolsch, Vienna, Maillard reactions, caramelization, direct fire kettle, trans-2-nonanol, open fermentation, Wet Hopfenlager, horizontal lagering, maltiness, ferulic acid rest, Lautergrant, Siebel Institute, Munich, Lambic, and beer sensory analysis.

本集邀請到了匹茲堡海盜隊翻譯Haagen aka 航海日誌hoster 來聊聊天 本集內容有： 1.戀愛的遠距離：棒球是人生、談戀愛也是人生 2.工作與興趣的距離：球場外、球場內的不同想像 從經典賽的真情流露，到十二強的更深感觸 3.數據之外的距離：球員makeup如何影響生涯？ 關鍵的五個面向是？分別又可以對應到哪些球員？ 管理層／各層級教練如何看待球員的makeup價值 任何球員問題、爆胎崩潰、五星吹捧，或是陣容健檢、交易討論，都歡迎 Apple Podcast 留言分享，也可以寫聽眾留言箱或寄信給我們

Képzeletszínház, Haagen Imre - Családi Manna Ferencz Gabival 2024. 09. 29. by MannaFM

Ein sehr nettes, witziges und engagiertes, leidenschaftliches Team präsentiert die VIELFACH GEFALTETE FOLGE: Jedes Gesprächsthema, das Marlene Haagen und Hannes Becker in dieser Folge aufmachen, enthält viele weitere, die ebenfalls entfaltet werden. Die Folge ist Unberechenbarkeit – dazwischen aber befinden sich kleine Inseln der Berechenbarkeit, außerdem kurze Hosen und kleine Hemden, Hannover, Berlin und Venedig. Oder kleine Inseln der Zuverlässigkeit und kleine Hosen, kurze Hemdchen und Berlin, Hannover und Venedig? Der Herbstanfang beginnt mit einer Fahrt für einen Filmdreh nach Hagen. Im Auto läuft das Radio. Froh und richtiggehend erleichtert ist Marlene über den Abschluss eines schwierigen Theaterprojekts. Jetzt kommt ein Herbst, in dem sie alle Bücher verfilmt und als Youtubeformat ausgibt und als Hörspiel adaptiert, über die wir in dieser Folge eures LITERATUR- UND FILMPODCASTS ZEMENT GIESSEN reden: „22 Bahnen“ von Caroline Wahl, „Männerphantasien“ von Klaus Theweleit, „Zeitzuflucht“ von Georgi Gospodinov und „Liebes Arschloch“ von Virginie Despentes. Wir arbeiten weiter an der CHOREOGRAFIE DES LEBENS. Wir erfinden Maschinen, und ein weiteres Musikinstrument aus Marlenes Großem Instrumenten Repertoire kommt ins Spiel: Das Saxophon und die Gründe, es nicht zu üben. Wir reden über die 1950er Jahre, Tradwifes, „C'è ancora domani“, den Bunker an der Feldstraße in Hamburg und den Wiederaufbau der Garnisonkirche in Potsdam, und wir BEMÜHEN UNS UM EINE DEFINITION DES WORTES „ZIVILGESELLSCHAFT“. Schwimmen ist der Sport der schreibenden Person, sagt Hannes. Kaffee wird in einer Socke aufgebrüht und schmeckt gar nicht mal so schlecht. Die Lippen eines Saxophonisten fallen uns auf oder ein. Außerdem: Das ZUCKEN ist zurück – mit dem Bein, mit dem Marlene zuckt, klappt sie ein Teelicht zu. Dann reitet heran, Don Juan – ist allerdings auch schnell wieder weg. Dafür kehrt die Kategorie FAFPOV (From A Feminist Point of View) zurück, mit einem Zitat von Virginie Despentes. Wir blicken voraus auf die Jahre und Jahrzehnte unseres Podcasts in der Zukunft. Das Leben ist so unberechenbar. Und das geht jetzt schon seit Jahren so. „Unsere einzige Konstante ist die Ungewissheit. Sie ist gekommen, um zu bleiben, und geht hier nicht mehr weg.“ Am Ende werden alle entlassen, ins Leben. -- Jede Woche eine neue Folge ZEMENT GIESSEN zu machen, ist uns eine Freude! Falls es euch Freude bringt, den Podcast zu hören, unterstützt uns doch mit einem kleinen monatlichen Betrag auf STEADY: https://steadyhq.com/en/zement-giessen-podcast/about Das geht da ganz unkompliziert. -- Gern könnt ihr auch was über Paypal SPENDEN oder uns eine E-MAIL schreiben Für beides ist diese ADRESSE da: zementgiessen_loves_you@freenet.de xxx

Hello there!In this episode of The Dairy Podcast Show, Dr. Isaac Haagen, Assistant Professor at the University of Minnesota, explores the genetics and health of dairy youngstock. Dr. Haagen shares his groundbreaking research on calf health traits, organic dairy systems, and the importance of genetic evaluations. Tune in to discover practical strategies to enhance herd productivity and sustainability through advanced genetic insights."Health traits in calves show similar heritability to other traits, ranging from 5 to 10% of the total variation due to genetics"What you'll learn:(00:00) Highlight(01:46) Introduction (05:52) Calf health in organic systems(09:56) Data standardization challenges(13:21) Genetic correlations with national traits(19:58) Serum total protein as a health measure(21:53) Breed differences in dairy cattle(28:39) Final three questionsMeet the guest: Dr. Isaac Haagen is an Assistant Professor at the University of Minnesota with a robust background in dairy cattle genetics and health. He earned his BS and PhD in Animal Science from Pennsylvania State University and completed a postdoctoral scholarship at the USDA-ARS-National Animal Germplasm Program. His research focuses on dairy cattle genetics, crossbreeding, and youngstock well-being and efficiency. Dr. Haagen's work aims to enhance dairy cattle production and overall well-being, leveraging his extensive expertise to drive advancements in the industry. The Dairy Podcast Show is trusted and supported by innovative companies like:* Adisseo- dsm-firmenich- Volac- Diamond V- Berg + Schmidt- Natural Biologics- ICC- Acepsis- SmaXtec- Protekta- Trouw NutritionAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Haagen Imre kiváló énekes, színész, szinkronszínész, költő, dalszövegíró. Imre pályafutása során számtalan műfajban bizonyított, legyen szó filmekről, színházi darabokról vagy akár televíziós műsorokról. Beszélgetésünk apropóját a "Dalköltők Társasága - örökzöldek újratöltve" esemény adja, ahol a magyar dalköltészet klasszikusait és kortárs darabjait újítja fel társaival a Benczúr Házban. A Dalköltők Társasága a magyar dalköltészet sodró erejű slágereivel, szívbe markoló gyöngyszemeivel és már-már elfeledett remekműveivel, valamint néhány katartikus erejű klasszikus és kortárs verssel, különleges hangulatot teremtő zenével színesítve, egy izgalmas zenei kaland, egy lélekemelő időutazás.A Sláger FM-en minden este 22 órakor a kultúráé a főszerep S. Miller András az egyik oldalon, a másikon pedig a térség kiemelkedő színházi kulturális, zenei szcena résztvevői Egy óra Budapest és Pest megye aktuális kult történeteivel. Sláger KULT – A természetes emberi hangok műsora.

S2: Ep 37: Ten Haagen-Daz melts again - On this week's episode the pundits discuss the consequences of missed opportunities. With Arsenal now back joint top with Liverpool at the summit, how will City respond? We look at the FA Cup and whayt this means for ETHPodcast Pundits features a bunch of football fanatic friends giving their take on the beautiful game we all know and love. Imagine your conversations with your mates, it starts with football yet no sport nor life topic is off limits. The show features Arsenal fans (one being a dual Newcastle fan - who is now apparently a "free agent"), Manchester United fans and a Liverpool fan with the occasional feature from other rival fans/mates! Tune in and join our Footy Banter Punditry every week.Instagram - @podcast.punditsTwitter - @podcastpundits_TikTok - @podcastpunditsYouTube - @podcastpundits Hosted on Acast. See acast.com/privacy for more information.

The Beauty of Business is a podcast where you meet different entrepreneurs from all aspects of life and different parts of the world. We discuss why we love business, how to become better at business, and how to build an intentional life. Thank you for listening! Remember to subscribe and rate our podcast. Let's chat: https://calendly.com/aj-mediaco/aj-me... Go watch this video I made about how we got a 7X ROAS for Foodstuff In 1 month with paid ads: https://youtu.be/_dT0VJiyszY You can check out our tools here; Apollo: https://apollo.grsm.io/AJMedia Notion: https://affiliate.notion.so/AJMedia Triple Whale: https://partners.triplewhale.com/ltj6... Follow me on Instagram: https://www.instagram.com/alexjoh13/ Work with my agency; www.ajmediaco.no

RDV au Musée de Carouge où se tient jusqu'au 14 janvier prochain, une exposition de quatre artistes contemporain-e-s issus de la collection Pictet. Zilla Leutenegger, Karim Noureldin, Shirana Shahbazi et Beat Streuli ont investi chacun et chacune une salle du musée avec des installations sur mesure. Carte blanche à la collection Pictet, c'est ainsi qu'on pourrait qualifier cette exposition.  Nous sommes toujours en compagnie de Loa Haagen Pictet, la conservatrice en chef de cette collection pour la suite de notre entretien.   

RDV au Musée de Carouge où se tient jusqu'au 14 janvier prochain, une exposition de quatre artistes contemporain-e-s issus de la collection Pictet. Zilla Leutenegger, Karim Noureldin, Shirana Shahbazi et Beat Streuli ont investi chacun et chacune une salle du musée avec des installations sur mesure. Carte blanche à la collection Pictet, c'est ainsi qu'on pourrait qualifier cette exposition.  Pour cette première partie d'émission, nous sommes en compagnie de Loa Haagen Pictet, la conservatrice en chef de cette collection.   

An der Emissioun Background am Gespréich goung et e Samschdeg ëm de Bezierk Norden, virop ëm d'Theme Gesondheet a Verkéier.

The playground at LeRoy Haagen Memorial Park will temporarily close Monday (Oct. 2) and could remain closed through Fri., Oct. 20, to accommodate the installation of new poured-in-place rubber surfacing. https://tinyurl.com/mt6z2bh8 #CityOfVancouver #LeRoyHaagenMemorialPark #TemporaryClosure #InstallationOfNewPouredInPlaceRubberSurfacing #PlaygroundClosure #AmericansWithDisabilitiesActStandards #PlaygroundAccessibility #VancouverWa #ClarkCountyWa #ClarkCountyNews #ClarkCountyToday

Morten has interviewed Martin Haagen. Martin is GTD trainer and coach in Sweden and a father, husbond and an explorer of the Wilds. And he has worked for years as a Saleforce consultant. He talks about his journey with GTD and the benefits he feels GTD gives him. We talk about GTD and Saleforce and his idea for an integration of GTD in Salesforce. Also, our usual quick reminder about the GTD Summer Camp 2023. All tickets have been sold, but get on the waiting list by emailing Lars (lars@vitallearning.dk) if you want to join. We look forward to seeing you there! More information at www.GTDSummerCamp.com Links: - GTD Salesforce Survey: https://bit.ly/3Vm8OBI - Martin's YouTube channel: https://www.youtube.com/@nordicwilderness - Going Cave Crawling with the family: (Claustrophobia warning) https://www.youtube.com/watch?v=dKfKLvxAoQY - Morten/Lars' channels on YouTube, if you want to watch the episodes: - Morten: https://www.youtube.com/c/MortenRøvikGTD - Lars: https://www.youtube.com/c/LarsRothschildHenriksen We really hope that this episode helps you on your GTD journey and, as always: If you have any feedback we'd love to hear from you via podcast@vitallearning.dk. Lastly, be sure to head on over to VitalLearning.eu to learn more about GTD, Crucial Conversations and other offerings in the Nordics+!

On today's episode we have my professor, Dr. Haagen Klaus, a bioarchaeologist at George Mason University. Dr. Klaus begins this episode by sharing the other side of his life with us, military aviation. Dr. Klaus is a nationally recognized arial photographer and scale model builder, as well as an author of several books on military aircrafts. We then discuss his journey into anthropology, and how he fell in love with Peru and decided to continue his career doing research there. We cover his MA and PhD education and the various lessons he learned from this advisors. His work in Peru includes founding the Lambayque Valley Biohistory Project. This project is a multi-decade, international, multidisciplinary, and regional field bioarchaeology program on the desert north coast of Peru. He also recounts his favorite Peruvian dishes and restaurants. We then discuss the upcoming osteoimmunology project he and a group of GMU students will be traveling to Peru this summer to work on. Dr. Klaus has led a fascinating life and I hope you enjoy his stories as much as I do!  --- Support this podcast: https://podcasters.spotify.com/pod/show/gabby-campbell1/support

In this episode, Jenn Bentley, Jim Salfer and Fred Hall visit with Dr. Isaac Haagen, who is a new professor and Extension Dairy Specialist at the University of Minnesota. Thank you to our 2022-2023 annual I-29 Moo University sponsors Iowa Corn Growers Association and TLAY Dairy Video Sales. To learn more about them, visit Iowa Corn Growers and TLAY Dairy Video Sales.

In dieser Folge des Digital Insurance Podcast spreche ich mit Florian Haagen, Founder und CEO von finAPI. finAPI ist ein Open-Banking-Enabler. Das Unternehmen bietet eine Plattform, die Banken und andere Unternehmen per Schnittstelle miteinander verbindet. In erster Linie sieht sich finAPI als “Technologie-Enabler”, wie es Florian nennt. Das heißt, sie ermöglichen es ihren Kunden, ihre eigenen Use Cases umzusetzen. Es gibt im Wesentlichen drei Use Cases, erzählt Florian: die Nutzeridentifikation, Bedarfsanalysen und Bonitätschecks. Bei Kontodaten handelt es sich um sehr persönliche Informationen. Aus Kundensicht kann es dennoch Vorteile haben, Unternehmen Zugriff darauf zu gewähren. Versicherer fangen mehr und mehr an, den Nutzen dahinter zu erkennen und bieten ihren Kunden dadurch Mehrwerte wie sofort verfügbare Online-Services oder eine passgenaue Beratung bei Versicherungsleistungen, so Florian. Der digitale Prozess stellt sich für Versicherungen und Kunden nicht nur als einfach und schnell dar, sondern ist darüber hinaus kostengünstiger und umweltfreundlicher als das Verschicken physischer Briefe. Weitere Informationen findest du hier Links in dieser Ausgabe Zur Homepage von Jonas Piela Zum LinkedIn-Profil von Jonas Piela Zum LinkedIn-Profil von Florian Haagen Vertrauen Sie auf Ihren guten Ruf? Er ist Ihr Versprechen an Ihre Kunden. Mit ProvenExpert bauen Sie online Vertrauen auf, indem Sie authentische Kundenstimmen nutzen und sichtbar werden. Für unsere Hörer gibt es hier alle Infos sowie ein exklusives Angebot, um eure Online Sichtbarkeit durch Kundenbewertungen auf ein neues Level zu heben! geht es zu Ihrem exklusiven Angebot als Zuhörer des Digital Insurance Podcasts. ProvenExpert – Für alle, die wissen, dass Vertrauen mehr wert ist als Gold KI, Dynamisches Pricing, Embedded Insurance, Nutzungsbasierte Versicherung – Keylane setzt diese Themen bereits seit Jahren erfolgreich mit ihren Kunden um. Willst Du wissen, wie das funktioniert? Folge oder schreibe Keylane bei LinkedIn. Keylane – Unlock tomorrow! Das Digital Insurance Job Board ist live! Du suchst einen Job im Versicherungsumfeld mit Perspektive, spannenden Themen und in einem innovativen Team? Hier findest du die aktuellsten Stellen rund um Digital Insurance im DACH Raum.

Isaac Haagen recently joined the University of Minnesota Dairy Team and we are excited to have him on board. We get to know Isaac a little more in this episode and what his research and extension programs will focus on. We are excited to have him back again in the near future! Questions, comments, scathing rebuttals? -> themoosroom@umn.edu or call 612-624-3610 and leave us a message!Twitter -> @UMNmoosroom and @UMNFarmSafetyFacebook -> @UMNDairyYouTube -> UMN Beef and Dairy and UMN Farm Safety and HealthInstagram -> @UMNWCROCDairyExtension Website

Noen kjenner ham som skribent og forfatter av 8 bøker om klokker. For andre er han ekspert og en av verdens største influencere innen klokker. Danske Kristian Haagen gjester denne episoden av Klokkelandslaget, spilt inn live foran publikum på Oslo Swap Meet. Kristian, Jon Henrik og Nicolai snakker om hans nye Rolex Daytona "Patrizzi", de beste klokkene for nye samlere og besvarer noe av publikums spørsmål.Fotnoter (her kan du se og lese mer om klokkene som diskuteres i podcasten):Rolex Daytona "Patrizzi"Kristian Haagens instagramLinde Werdelin"Verdens dyreste klokker" på NRK Hosted on Acast. See acast.com/privacy for more information.

Haagen Imi - Családi Manna Ferencz Gabival 2022. 12. 25. by MannaFM

AZ INTERMEZZO VENDÉGE HAAGEN IMRE SZÍNMŰVÉSZ!

De Sozialminister wëllt de jorelaange Sträit iwwer d'Psychotherapie op en Ënn bréngen. Wéi laang dauert et also nach bis d'Patienten hir Therapië rembourséiert kréien? Moderatioun: Rick Mertens

In dieser Folge habe ich Mike Haagen zu Gast. Ein Torwarttrainer aus Luxemburg. Mike ist zudem bei mir im Coachingprogramm. Wir sprechen über den Luxemburgischen Fußball und die Unterschiede zu Deutschland, sowie zu seiner Persönlichen Entwicklung als Torwarttrainer, bei der ich Mike nun einige Zeit begleiten durfte. Viel Spaß dabei! Instagram von Mike: https://www.instagram.com/mike.haagen Kostenloses Kennenlerngespräch: Klick auf den Link: https://funnel.perspective.co/6234c6a623c87b002067d36f/6234c6d6294fad0020151b51/ Beantworte die vier Fragen (max. 30 Sekunden) Warte auf meinen Anruf in den nächsten Tagen Instagram: https://www.instagram.com/un_haltbar Kostenloses Torwartdiagramm: https://www.un-haltbar.de/podcast-twdiagramm _________ Der Podcast für Torwarttrainer: Adam Kasprzik zeigt dir das Torwartspiel in der Tiefe, sodass du dich als TW-Trainer weiterentwickeln kannst und es schaffst erfolgreich, als TW-Trainer zu arbeiten und deine persönlichen Ziele zu verfolgen. Adam hat mit 27 Jahren sein Hobby zum Beruf gemacht und seine eigene TW-Akademie gegründet. Mittlerweile ist Adam TW-Trainer bei Fortuna Köln und sammelte mehrere Jahre Erfahrung beim DFB. 2020 absolvierte Adam die UEFA-TW-Trainer A-Lizenz und unterstützt TW-Trainer auf Ihrer eigenen Reise. Höre und abonniere jetzt den Keepercation TW-Trainer Podcast!

E Samschdeg huet sech an der Emissioun Background am Gespréich alles ëm d'Problemer an der Landwirtschaft an d'Fro, wéi mer do erauskomme kënnen, gedréint.

- Quản lý thị trường Sơn La: kiểm tra, xử lý phương tiện vận chuyển sản phẩm động vật đã có dấu hiệu hư hỏng - Qua Tết trung thu, Quản lý thị trường cả nước thu giữ và tiêu huỷ hàng chục nghìn chiếc bánh trung thu không rõ nguồn gốc - Mở rộng Chương trình thu hồi sản phẩm kem Haagen dazs của Công ty TNHH Thực phẩm Ân Nam do không đảm bảo an toàn Chủ đề : bánh trung thu, không rõ, nguồn gốc --- Support this podcast: https://anchor.fm/vov1kd/support

Kapitalisterne kigger på alternative investeringer, og denne gang handler det om ure. Det flyder med eksklusive og fantastiske historier i studiet, leveret af Kristian Haagen, som er medstifter af Daily Watch og tidligere vurderingsmand hos Bruun Rasmussen. Vært: Andrew Moyo. Medvirkende: Oskar Bernhardtsen og Jakob Garff. Gæst: Kristian Haagen.

De Landwirtschaftsminister war e Méindeg eisen Invité vun der Redaktioun.

081: Michaela unterstützt Coaches, Trainer*innen und Unternehmer*innen, ihren Online-Kurs auf elopage zu bringen und durch E-Mail-Marketing zu vermarkten. Mit den allgemeinen Office Management-Tätigkeiten rundet Michaela ihre Unterstützung ab. Wer wachsen möchte, ohne ständige Nachtschichten einzulegen, braucht bedarfsgerechte und effiziente Entlastung. Schau gern auf Michaelas Website http://www.michaelaplatte.de/ vorbei oder besuche ihr LinkedIn-Profil: https://www.linkedin.com/in/michaelaplatte-officemanager-va/ Nach Abschluss der Masterclass „Launch like a Rockstar“ wird sich dich auch noch besser in diesem Bereich unterstützen können. ‌ Diana folgt privat wie beruflich dem Motto: Geht nicht, gibt´s nicht! Als Veranstaltungsfachwirtin (IHK) und Gepr. Management Assistentin (SAK) hat sie sich ganz dem Servicegedanken verschrieben: Dort zu helfen, wo es gewünscht ist, um ihren Auftraggebern einen kompetenten und persönlichen Service zu bieten. Rund 30 Jahre Berufserfahrung im Umgang mit Menschen aus unterschiedlichen Branchen und eine hohe Flexibilität sind nur einige der vielen Fähigkeiten, um meinen Auftraggebern den Rücken für ihre Kernkompetenzaufgaben freizuhalten. Webseite: https://www.ihrerechtehand.de/  

Dit keer is host Robin Rotman in gesprek met Marcel van der Haagen, Functionaris Gegevensbescherming bij het Amsterdam UMC. Het ziekenhuis verwerkt miljoenen persoonsgegevens, dus privacy-bewustzijn is voor nagenoeg alle medewerkers van groot belang. Marcel vertelt dat Amsterdam UMC vooral inzet op het aanpakken van onwetendheid en onzorgvuldigheid op dit gebied. Ze vertrouwen daarbij niet te veel op regeltjes, want ‘Privacy is vooral je gezonde verstand gebruiken'.

Dit keer is host Robin Rotman in gesprek met Marcel van der Haagen, Functionaris Gegevensbescherming bij het Amsterdam UMC. Het ziekenhuis verwerkt miljoenen persoonsgegevens, dus privacy-bewustzijn is voor nagenoeg alle medewerkers van groot belang. Marcel vertelt dat Amsterdam UMC vooral inzet op het aanpakken van onwetendheid en onzorgvuldigheid op dit gebied.  Ze vertrouwen daarbij niet te veel op regeltjes, want ‘Privacy is vooral je gezonde verstand gebruiken'.

Peter Linneman is an author of the Linneman Letter, the former Professor of Real Estate, Finance, and Public Policy at the Wharton School of Business. Previously listed as one of the top 25 most influential people in commercial Real Estate. In this episode we talked about: Real Estate Finance and Investments Book Valuation of Real Estate assets Inflation in Real Estate Relationship between corporates and interest rates Peter's thoughts on Real Estate Asset Classes Overview of Retail Real Estate Office Market Future of Commercial Real Estate Industry Advice to Real Estate Newcomers Resources and Lessons Learned Useful links: https://www.linnemanassociates.com Books: Factfulness : Ten Reasons We're Wrong About The World - And Why Things Are Better Than You Think by Hans Rosling Rational Optimist by Matt Ridley Youtube: https://www.youtube.com/watch?v=jbkSRLYSojo&t=3s Transcriptions: Jesse (0s): Welcome to the working capital real estate podcast. My name is Jesper galley. And on this show, we discuss all things real estate with investors and experts in a variety of industries that impact real estate. Whether you're looking at your first investment or raising your first fund, join me and let's build that portfolio one square foot at a time. Ladies and gentlemen, my name's Jessica gal, and you're listening to working capital the real estate podcast, a special, special guests today. We just chatted about this. If you don't know him by now, I don't know if you want to know him.   And that is Dr. Peter Lindemann. He's the author of the Lindemann letter, the former professor real estate and finance and public policy at the Wharton school of business. And he was previously listed as one of the top 25, most influential people in commercial real estate. Peter, how you doing?   Peter (49s): I'm doing great. I just got back from Egypt. So my background is a long lasting quality piece of real estate. The Luxor, temple, and luck soar. So good reminder that great real estate lasts like four or 5,000 years.   Jesse (1m 6s): There's a book I'm reading right now and it's on the evolution of skyscrapers and it goes back to the pyramids. It goes back to the, the renderings and the Bible of places that may be existed. Architecturally looks sound, but that is a, it's fantastic to see how we've come from there to where we're at today. And, and, and the drive for humans to build up. Hasn't seemed to wane in any way   Peter (1m 28s): When you see this stuff from three, four or 5,000 years ago. Yo okay. They got it.   Jesse (1m 35s): Yeah. Well, thanks so much for coming on. I, I think this is a real treat for listeners, for anybody watching the video. I'm holding up my real estate and finance and investment book written by the doctor, Peter Lindemann. And I mean, if you're in the real estate industry in any capacity, you will have to have come across this book. I think this, for me, it was second year of the MBA in Toronto and it was just chock full of amazing things. This thing. How long has it been now? When, when was this first published?   Peter (2m 5s): Oh, gee probably 16 years ago or 17 years ago was the first edition it's come to be referred to as the blue Bible. I don't know if that's a good description. It came about very oddly. And then I was teaching my real estate finance investment course for a number of years and I never had a book that I could find that I really liked. So I was teaching my own stuff, but I assigned a book to students because they needed something. So we finally recorded my lectures and after a lot of work and a lot of down additions, that's what came out of it.   Jesse (2m 40s): Yeah. Well, it's great. It's funny. I'd like, you know, you go through a time period where you're like, okay, I got to get rid of these books. Usually the textbooks are the first to go, but I've hung on to this one for a long time, just because I've actually kind of gone back to it. And now that we're at the stage in the career where we're hiring younger individuals, you know, this is something where, you know, they're probably reading in school, but it's definitely something that they can use as a resource.   Peter (3m 4s): Well, and one of the other things nice, is this a nice color? So while it's on your bookshelf, it looks good.   Jesse (3m 10s): Yeah. Yeah. It's not a, it's not that old school. Just topes. Well, you know what? There was a, so we chatted a little bit earlier. You were on a podcast that I recommend a hunter Thompson cashflow connections podcast. And there was something that I was driving in the car, listening to this podcast. And I had to write down because I was just like, you know what? This is it, it was something you said, and it was just an insight. And maybe we could use it kind of as a springboard for this conversation because that conversation did talk a lot about the economics of real estate and where we find ourselves today.   And what you said was demand as loosely described as real GDP growth is up 3% and goods as loosely described by industrial output are down by 1% and services as loosely proxied by employment is 1% short. Demand is up. Supply is down prices. Go up. Can you break that down for us? What we're talking about here?   Peter (4m 7s): Yeah. I mean, I think you broke it down really well. I think this there's very real inflation. The very real inflation started to occur. Let's just do a quick review. 20, 22 years ago, things are shut down. Like a third of the economy is shut. Not just slow shut. And then another third is really slow, but not shut. And then another third is working well, when you shut things, there are ramifications of that.   So for example, two years ago, the price of oil is like five, $10 a barrel. So what do you do with the tar sands? Shut them down. What do you do with the fracking? Shut them down because they aren't even close to break. Even. I'm just taking those as dramatic examples. Then what happens is fortunately the economy I'm talking about the us, but I think the Canadian pretty similar by very late 20 and then through 21 starts growing and it grew faster in its comeback.   Then supply came back. Now that's not surprising when you think about it because things are really awful. Do you expect supply to lead demand? No. Common sense says I wait to see if things are really there before I expand and bring on capacity. So what you've got is real GDP, kind of a crude metric of us demand up 3.2% versus pre COVID not annually.   The two years since COVID began and goods, output is down 1%, as you're saying, and employment is down 1%. And as you said, you don't have to be a genius to figure out supply down 1% from where it was in 2019, demand up three and a half percent prices are up. Now, you're going to have a long discussion of which prices and how much, some more than others. It's that simple.   When will price inflation, moderate, pretty simple. When supply catches up now there's this notion that we have to cool demand. And I asked people, would we be better off if we had no inflation right now? And GDP was also down 1% over those two years, by the way, if real GDP was down 1% and industrial output was down 1% and employment was down 1%. You think we'd have much inflation right now?   No. Would we be better off? Absolutely not. We'd be four and a half percent worse off. So you go, okay. It's a good thing. In fact, no is a good thing. It's a staggeringly amazing thing that after the last two years where we shut down huge plus in the economy, political division, COVID killing millions of people, many more, getting sick absenteeism at work, social unrest, a war now, I mean, name all this stuff that's happening.   And we're three and a half percent or 3.2% larger as an economy than before. That's amazing but left to its own devices. It would have been up about five and a half percent. So demands, not overheated. If, if real GDP was up 10%, then I'd say that's overheated. We can't do that. But we can do five to five and a half percent over a two year period. We've only done three. And at 3.2% under heated, we still need demand to keep driving forward.   We don't want to slow down demand. We want to encourage supply. So if we were going to do policies, the kind of policies we need are, and I'm just giving as an example, I'm not proposing them. Gee, you drill an oil well this year, or you start pumping from a well that isn't pumping. You could write it off in a year, right? You think you get more expiration with that as an incentive, or if you hire somebody net, net, you net, net expand your employment, you get a $4,000 tax credit.   Or if you come back to work after not having work for six, six months, I'm all of these. I'm just making up. As examples, you get a $2,000 tax credit is an individual. You think we'd bring back more late. Do you think we bring back more capacity? And as we did, what would happen to prices they go down. So I don't think this is about demand. It is in some tautological sense. It's about supply has made an amazing recovery from a shutdown, but still legs.   And I don't know how a lot of Terry policy gets us to bring back capacity faster and that's a real activity, so to screen. So that's how I see it. And it has some ramifications for real estate. Your, your construction costs are really going up, right? I mean, that's not an imagination, but on the other hand, so are your rents, so are your property values and you have to take the whole menu.   It's like when you played cards and you got three ACEs and a two and a three, Hey, that's a pretty good hand. You got three ACEs, be happy. Don't don't gripe about gee. I should have forays. Right? All things considered pretty good here.   Jesse (9m 48s): So when it comes to real estate, from the point of view of a couple of variables, there's, there's inflation in the general economy that people just seem to be continuing to worry about time and time. Again, this time it's different as Howard marks will, would, you know, titles each one of his chapters in his latest book. But what I'm curious about is from a real estate perspective, we have the valuation of the real estate asset, and we have those prices in our markets and a lot of other major markets in north America going up. And the concern is that these cap rates get compressed and compressed.   How much lower can these cap rates get compressed? What I'm curious about is it the going to be the valuation that gets out of control or will it be the affordability from a rent perspective that you see as the governing the governor? So to speak on in that dynamic,   Peter (10m 36s): Ultimately it's the fundamentals. And that would go to the mortar. The rent side price is just an outcome, right? Price is a comp bow. You know, the value of a property is the combination of the supply and demand for space, right? Namely income and occupant or retina occupancy and the supply and demand for money to buy income streams, right? And they don't necessarily always align. We're in a period where list supplying demand for space.   Retina occupancy is in quite good shape unless you were in senior housing, unless you're in hospitality, still lagging, unless you're in bad retail, unless you're in office where you don't know if people are coming back to the office. But if you're in apartments and warehouse and good retail, quite good Retin-A occupancy side. Now on the capital side, what's happened is QE one, QE two QE three.   After the financial crisis put unprecedented amounts of money into the system. And you saw coming out in 2014, 15, 16, 17, 18, 19, and that money searching for a home pushed down cap rates. And everybody kept saying, oh, cap rates are going to go up cap rates. But I kept saying, no, the weight of money is going to push it down. Now we've even put in a lot more money. In addition into this system, what do you think happens when that money comes out?   When that money comes out, it's got to find a home. So for example, we have record personal cash holdings. We have record corporate cash holdings. We have record dry private equity capitals. We have direct record, dry uncommitted, money, sovereign wealth and pensions vis-a-vis real estate. And we have record unused bank reserves. What do you think happens when they may still be at record levels, but a little lower record levels?   And the answer is that money's going to find a home and it's going to find it buying cash streams. Some of that is on the stock market. Some of it is real estate. Some of it is gold. And I think cap rates go down now, do they go down every day? No. And people say, well, how much lower they can? Can they go? Things can always go 2% lower. This is one of the things that you remember when you learned about penny stocks. And somebody said, how can you lose? They only cost a penny and you'd go, well, they could go to a half a penny, right?   They could go to a quarter of a penny. So how can the cap rate go lower than 3.7? Well, it can go to 3.6. It can go to 3.5. And the reason is the weight of money. So what do I mean by the weight of money? The example I use scope, the thought experiment. We've done a lot of statistical work on this that I won't go into saying, let them in, let her it's other stuff we've written, but here's the thought experiment. Very simple. Suppose I told you a year from now $4 trillion.   I don't care if it's Canadian or us $4 trillion. In addition to the amount already invested is trying to invest in apartment buildings. Okay. Well, you think will happen to cap rates. They'll go down. By the way, you didn't ask what's the economy like you didn't ask. What are interest rates get in, say, as the yield curve inverted, you simply said, well, that kind of money. It's got to find it. It's going to bid up the values bed down, cap rates.   Now flip that thought experiment. Suppose I told you that a year from now a trillion dollars is exiting apartment buildings. By the way, you could apply this to any property category. And you'd say, wow, that's going to be a problem. A trillion dollars trying to get out is going to crush values. And you go, you didn't know what interest rates were when you made that insight. You didn't know what the economy was. The point is the weight of money and we have put unprecedented amounts of money and it hasn't really come out yet to speak of.   And it will, and it will be asset price inflation, not con goes to the services.   Jesse (15m 5s): So question on that, we've had a economist on the show before of maybe on the one side, closer to the Austrian school, the other side, the modern monetary theory MMT. And for listeners, I would just look up both of those to learn a little bit more. But this idea that when the great financial crisis was happening, there was a number of economists that were saying, you're putting money into the economy, like your example, 4 trillion, 5 trillion that is going to cause inflation, no matter what, however, what was happening was it was sitting on balance sheets of banks. It wasn't getting into the economy.   And I always think about Milton Friedman's. I think it was his Nobel part of it was this velocity of money. You can't just go into the Connie. It actually has to move to create some form of inflation. So, so in this example, could you talk a little bit about when you say the 4 trillion in the market, does that mean on bank's balance sheets? Does that mean it's it's circulating, are those necessary conditions?   Peter (15m 60s): Yeah. At this moment, the same thing happened that I happened after , which is the amount of money going into the banks skyrocketed and the velocity with which they used it. So that in the beginning, there was no notable effect on the economy. It just kept the ship steady, if you will. And then the money started coming out slowly. Well actually slowly, just a little more rapidly than it did before.   And remember the modern banking system is not set up to lend you money to buy a Milky way is set up to have a, an investment firm by the company that makes Milky way, right. It's set up for that. And that's why as 2014 through 19 occurred the money chase assets rather than goods and services. Right? And so I think that's, what's going to happen again by enlarge the money, went into the system to keep it afloat in the way you described it, to make sure there was liquidity.   I think it did it well. And now what will happen over the next few years is it will come out. Will all of it come out? No, the velocity dropped, but as some of it starts coming in, when if I put a ton in beyond whatever you have, even if only a thousand pounds of it come out. So a lot of weight, right? A lot of weight, if I put a hundred tons in even of only a thousand pounds come out, it's still a lot of weight.   It's not much compared to what went into your point about velocity, but it's more than would have otherwise been there. And I think it will chase primarily assets now would include single family homes in that as an asset, right? It's a real ass.   Jesse (17m 55s): Now when it comes to the economy itself, well, you know what, let's back up for a second. I did have somebody from my office. They said, you know, you have to ask, I told them I was having you on. And he said, ask him about the relationship between cap rates and interest rates. Cause we talk a lot about that spread in our industry quite a bit basically. Is it a significant piece of what you guys look at over, over the longterm? How is it tracked? You know, and you mentioned earlier that Lindemann letter, we'll put a link up to that as well, but I'm just curious in the work that you do, how important that relationship is.   If at all,   Peter (18m 29s): If there's a relationship, it would be important. However, having studied it, we can't find a relationship other than that. So I'll give you, for example, in, I think it's the, I can't remember if it's 40 years of 45 years, basically the 10 year treasury yield has fallen by 600 basis points. And the cap rate fell by 300. That's hardly one to one. Then if you look at the micro history of that movement, it's all over the place.   That is to say the spread movements in the spread, basically swamp, the general downward decline, right? That'd be the spreads are all over the place over history. Then go one step further and I'll give another example. We looked at it very sophisticated. Statistically, can't find it. Can't find the correlation. Now, by the way, if you said the interest rate 10 year treasury went from 2.3% today to 14% tomorrow, that would probably have an impact, but that's not likely to happen.   If you said it went from 2.3 to 2.9 or 3.2 or back down to 1.6, by the way we saw it go from 1.6 to 2.3, what happened to cap rates? They went down. If anything, why? Because of the way the money, not the caused the interest rates went up and there was this not interest rates going up causing price, cap rates go down. It's just no relationship. I'll give you the other that captures it. If you look at 2007, cap rates were essentially identical to 2019, okay.   2007, 2019 and 2007, the long and the short rate were above 5%. And in 2019, the short rate, what I'm doing from memory was 2.5 or 2.6. And the long rate was 3.2. How can that be? If it's interest rates that are causing them, that interest rates are 200 basis points higher and you still have the same cap rate that should tell you something, right? And in fact, we've seen periods where there's a flight to quality.   When there's a flight to quality interest rates go down and cap rates go up well so much for the step relationship. It just doesn't exist. At least in the relevant parameters, at least that we can find, or that I've seen. One other thing I'd add about interest rates that I kind of tell friends and clients to call them down. Let's assume let's just assume that a year from now, we're sitting here and the long rates at 3.2% and the short rates at 2.5%.   Okay. A lot of interest rate movement upward. Okay. Is that a disaster? No, that's 2019. That's 2019. Those interest rates I just described we 2019, if we'd have had this conversation in 2019, you would have said, how much longer can these low interest rates last, right? You wouldn't be referring to them as high. I'm sure you had that conversation with people.   Right? So to understand that even a big interest rate movement back is simply to 2019, which by the way, most real estate people said, thank you very much. This is pretty cheap money because it is, we then had a fire sale where the government gave money away. If you were willing to borrow. And the biggest borrower of course, was the U S government biggest borrow in the world during that was the us government. They subsidized you as government and they subsidized borrowers.   Well, if they stopped subsidizing borrowers, that hurts far worse. It helps lenders. It helps savers and it hurts debtors, but it's not like one's more noble than the other, a dollar gain by one or lost by the other washes primarily. So I don't get hung up on that balance. Sheets are pretty sane. And so he just had to have a bit of context. And by the way, telling the us government that their money isn't free is not the worst thing we could do because they're like little children.   If Candy's free, the little children are given candy for free. Right. And he said, whoa, you got to slow down. You got to buy, you got to buy that. Right. Slows them down. That's Congress, if you give them or the system, if you give it free money, guess what they use it like it's free. Yeah.   Jesse (23m 27s): So when it comes to, when it comes to like speaking of washes, when it comes to the other asset classes that we deal with in commercial real estate, retail, industrial multi Rez office space, what we had in our office, which was not dissimilar. I think now we're at 85 locations, 85 major markets. And what we had in our headquarters was during COVID. We almost were revenue was down top-line was down, but it was close. And what happened was we had industrial and multi Raz really were the darlings of the industry.   And they, they kind of made up for retailer, like you said, not, you know, grocery store anchored or really good retail. And on the other side, the office, so office and retail was the drag. Those other two asset classes came up and, you know, picked up the slack. Do you see this trend? Continuing? What are your thoughts on, on the various asset class classes moving forward?   Peter (24m 24s): Okay. Real quick multifamily. In December, 2020, I wrote a piece we're entering the golden era of multifamily investing. And it was because spreads were big capital was available to borrow debt was being given away a because of the subsidy rent unoccupancy are good and going to get a lot better. Well, pro that happened in the last 15 months, it's still has legs, but some of the gold is already been harvested.   All right. So it's not like we're in a bad period for multifamily, but we're in a golden period, but a lot of the gold has already been harvested. Retinol, occupancy look good going forward, demographics. So good fundamental under supply of housing, multi, especially single. And so it has good fundamentals. It can be overbuilt, but then you go to industrial and industrial took me a while to figure out, I think I finally figured it out. Normally you would think if GDP I'm using it as a crude measure of demand, if it grew by two and a half percent, we'd need about two and a half percent more warehouse because two and a half percent of more GDP, two and a half percent more boxes, right.   Just kind of crudely. And that had kind of been a good rule of thumb. We always did more precisely, but as a rule of thumb. And then what happened is we'd see two and a half percent of growth of GDP and 4% growth in warehouse and demand. Didn't say, well, that's odd. Can't last. And then the next year you'd see the same thing, 2016, then the next thing in 70 next thing in 1819, you kept seeing, I finally figured out that if you buy that shirt in a store, it takes one third of the warehouse space that if you buy it online, because an online facility has wider aisles, more staging areas, small box handling, rather than big box handling, lot more loading in and out needed a lot more moving around than let's move a box here or there let's move a pallet.   So online sales use about three times the amount of space. Well that me and this two and a half generates four is about the right math. And given the growth of online, that's going to continue for a number of years. So when does the rent and occupancy balance, when we start building for four and a half percent and demand grows it for four and a half percent, well, that's not going to happen for another couple of years. So the rent unoccupancy fundamentals there look pretty good.   Even as we build more and more the real risks, there are two, one, a lot of online sales don't make money. And a lot of retailers realize that during the pandemic. So are they still going to be so aggressive selling online? And if not, it gets closer to the two and a half generates two and a half. And the other is everyone. Somebody wakes up whole bunch of people wake up at Amazon saying, how do we get it from three times, the amount of footage needed for an online sale to two times.   And if they do that, it changes the math. You then go to retail. I've never wanted to own bad retail. I've always wanted to own good retail. If you own good retail, you're constantly having to reinvent it through its entire history. But if it's a great location and you have a core of good retailers, it's a dynamic business. It's a hard grinded out business. I love the dynamics of great retail. And in fact, online sales have been flat for the last year high, but flat while brick retail is getting record sales and as online gets back to trend, then the trend will continue.   And, but I like good retail. Why would I like bad retail? I mean, it just, and I remember Al Talman long time, kind of one of the gods of the industry, certainly one of the gods of retail, I don't know, 30 years ago, 35 years ago said you can't buy bad retail, cheaply enough to make it work. And that's because even if you get it for almost nothing, your rent cannot be cut low enough to change the price of Cheerios.   And if you can't change the price of Cheerios people, aren't going to shop there. And if they're not going to shop there, you don't have good retail. Right. So good retail. I like the outlook for hotels making a comeback. Weakest part is if you're highly dependent on Chinese tourists, kind of a, what a two-star three-star Chinese tourists. They're not coming back for another couple of years. And if that was your sweet zone was playing to them, that that's going to still be, that's going to be the slowest recovery, but it looks like this summer pending another surge, absent another surge, going to be a great summer and into the fall.   Jesse (29m 47s): So before we get to office, I just, I just had a question, a question on retail. You know, whether it's north America in general, whether it's American or, or a Canadian, I think it's 32, 33 square foot of retail per capita. I think something like that, we're not much better in Canada than the U S obviously the European countries have not built as much. Do you see that there's this conversation or has been over the last two years that, you know, a lot of these potentially multi-family or retail, you know, lower tier areas are going to be re developed repurpose whether it's industrial or whether, you know, whether it's multi rise.   Is that something you do see, you know, developers actually looking at that   Peter (30m 28s): It's the pandemic probably sped it up because it pushed so many retailers that we're going to go out of business, out of business. The thing that kept them from shutting, I mean, we looked at doing some of those deals. The problem is you have one tenant paying $2 a foot. So even though they're only selling $114, they actually make profit in the store at, at $2 a foot rent. And that's because the lease was signed 30 years ago with auctions, right.   I'm being extreme, but you get the point and nobody else wants to be there, but I can't buy it, shut it down and build apartments. Or I can't do anything with it. That happens over time. That will happen over time. So, absolutely. And this notion that we have too much retail reminds me, remember, you're old enough. You remember how you would drive by the old industrial areas of America. And you just see these empty warehouses, these empty 1920s, 1910s, 1940s buildings that works counted as empty industrial, but they weren't empty industrial.   They were just empty space. And if you wanted to call them industrial column industrial, but it's not real. If you got rid of the space in retail, that's irrelevant. It was once retail, but it's irrelevant. Just like that old factory that shut in 1972 was irrelevant as industrial space. The amount of footage we has have goes way down. Now, that's not to say it gets to the right amount, but it goes way down in the same way the old industrial did.   That's what we ought to have. We ought to have. If people are really carefully, they've created a new class obsolete, real estate of any type, right? And then you'd see the retail stock go down. You'd see the industrial stock go down. Although the industrial has kind of run its course, those old old buildings have been dealt with over the last 20 years.   Jesse (32m 38s): So the wild card office space we've seen, we track all the, the major markets we have seen pretty much every U S market has come back from a cell phone data that we have into the major cities. We are a little bit slower just because our government policies have been, they are what they are. We'll not get into a political thing here. But what we have seen is a lot of these markets, a huge increase in the percentage of the office market being subleased space.   Now we're starting to see that trend go the other way, starting to come back down and what I, what we've seen in the markets that we are in here is that really good positioned office space in major cities continue. And it looks like the outcome look as positive, potentially not the same for the suburban area. What are your thoughts on, on the office? Just philosophically first and then maybe some of the data that you're seeing.   Peter (33m 33s): Oh, I totally agree with your view. I think people have a fall. People fell in love with this fantasy that I don't have to be work. I don't have to be at work. I don't have to be answerable. I'm self-motivated to work at home. If you're really honest, you have to be pretty highly, self-motivated pretty disciplined. Have a good work environment and be able to control your schedule pretty effectively. Well, there are people like that. Those are the people who are already working at home. Those are the people who are working from the airport.   Those were the people who were working while they were on the road, et cetera. I've well having said that, I'm always amazed that when I fly back from Europe, which I do quite a bit and I'm in business class. So these are quote, a lot of worker types. And when you're flying from Europe to the United States, it's a Workday, right? It's not night. It's not like when you go the other direction and it's night look around and see what people, these business people, these hard working disciplined people are doing as they fly from Europe to the United States about a third sleep and, and, and all of it, about 10% of the others.   Do nothing, read a book or watch a movie. Well, this is a work day for God's sake. So I'm sitting there working away, working away where Kiawah and I realized most people don't have that discipline. I'm not saying I'm great. I'm just saying they don't have that discipline. The other variant of that, that I like to point out to people is I think Ricky is a brilliant writer comedian. And he created the office in many things. We created the office, both the British and us version. And it was built around the notion that it's really hard to get people to work while they're at the office.   If you think it's really hard working while you got them at the office, what do you think Ricky do? Surveys is show working from home would look like, I mean, let's be honest, right? And people would go back now and give you the last reason. I think people go back and it's self preservation. There's tipping points here. And if nobody's at the office, what's the point of week going to the office, right? I mean, if all I'm going to do is go to the office and sit alone and not interact and be around people.   There's no advantage then is a whole lot of people get there and there's advantages. And then as more than the majority are there, I got to be there because otherwise, I don't know what they're saying about me. And I don't know who's getting the plum assignments so it can flip from if nobody's there. There's absolutely no reason to go there. But basically everybody, when I say everybody, I mean, everybody all at 2019, basically everybody's there like it or not.   I got to be there to protect myself. And self-defense is an amazing instinct of our species. And that's what ultimately is going to bring us back.   Jesse (36m 43s): I had a number of people early in the pandemic. They, you know, they knew, I worked in commercial real estate. We specialize for the most part in an office. And they were like, you know, what are your thoughts on the, on, you know, the pandemic. It turns out, you know, the zoom calls all this, you know, we, you can work from home. And my response was always, if you're in my industry and you don't know that this was a secular trend that was happening happening long before, COVID this idea of agile offices, you know, working for, and we needed kind of a kick in the butt to get the technology where we needed.   I don't think you've been kind of paying attention to the market. I think my outlook is that it's, it's a general positive thing, but you know, I'm a, I'm the perfect candidate as a commercial broker that I sh I should be able to work at home all day. No problem. And I can, but like you said, as motivated as I am being around my team, being accountable to them, physically seeing them being in the space, having just a different idea of my TVs over here, you know, versus my couches over here versus I'm in the office. And I'm in a different mode that it seemed like a insignificant thing at the beginning of COVID I've come to realize it's a, it's a crucial part of how I work.   Peter (37m 49s): So one of the things I say to people I'm old, I'm 71. One of the things I say to people is I'm not sure that this zoom wouldn't be better if you couldn't see me, because I'm not that good looking okay. And that's called a conference call now. Yes, it wasn't encrypted. And yes. So I'm not trying to say technology. Hasn't made it better, easier for you to get a lot of viewers all in, at once and so forth and so on versus a conference call.   But we were doing from 2011 to 2019, we were doing quarterly economic updates for our subscribers. That would have like 500 people on old old-fashioned phone hookup. We didn't have big problems. And I didn't get a lot of people saying, oh, I'm going to commit suicide because I didn't see your lovely face. And let's be honest. You're a good looking guy. I'm not, there are a few people we're looking at, but most of us, it doesn't add to the conversation.   Jesse (38m 57s): Yeah. I'll be happy if I look like that at 71, Peter. So don't sell yourself short. We've got about 10 minutes left here. I want to be a little mindful of your time. But before, before we wrap up, maybe you could kind of provide a little bit of insights, crystal ball for us. You know, what you think the future holds for the commercial real estate industry. And maybe you could kind of couch that with this idea of, you know, people talking about the potential next recession, interest rates going up political unrest.   W what are your thoughts?   Peter (39m 29s): Okay. If we don't have a huge re occurrence of some very bad version of COVID, right? 'cause that's, that's, we shut down to varying degrees. Okay. If we don't have NATO somehow dragged into the Ukrainian situation, which could be very violent and, and really escalate. And we don't have a political reaction like we did in 1971, when Nixon introduced wage and price controls, the U S economy is going to do terrific for the next four or 5, 6, 7 years.   Most of the excesses that existed, not saying all most got white washed out of the system in 20 20, 20, 21, it was kind of a reset, kind of a reboot. We got a new base zero, and I think we get 5, 6, 7 years of runway, unless we do something. We, as a species, do something that really is harmful and COVID would fit that the, the NATO being dragged in militarily and wage and price control.   I saw wage and price controls. When I was just out of college, destroy an economy, I mean, overnight destroy an economy, and it would do it. It could, it would do it again. That's the biggest risk I see to the economy, because I think that's more possible than the COVID being huge or the, or the NATO, but they're all possible short of that. The economy is going to do just fine. And I'll give you my reaction. And I've only started saying this.   I don't know if I set it on hunters, which is a true story, by the way, I'll tell you when I'm lying. True story is I had lunch with a friend about three, four weeks ago. And he said, you know, Peter, I follow you and smart and all this stuff. Great, wonderful. But interest rates going to go up and inflation and the divided Congress and Ukraine. And by the way, he went on to name like six sings.   Each of them, very real. It's not like these out of touch. Each of them is a very real chance that our education system is, is, you know, shambles, you know, and so forth. And he said, therefore, I don't see the U S economy has a future. I don't see how we come back from this one. I just don't see how we grow from it. And I said, Bob was named Bob. I said, Bob, anytime in my life, any intelligent person could have laid out six to seven big challenges that existed at that moment.   And the next word shouldn't be there for it should be. And yet we grew and I'll come back to what we just went through. Imagine in 2019, we had this conversation and we were completely Pressy. And you would have said, Peter, we're going to have COVID, we're going to have a shutdown of a third of the economy. We're going to have riots in our cities. We're going to have Congress, can't get along.   We're going to have a highly contentious election. They're going to be in the Capitol building. What have I missed? Right. Inflation oil prices at a hundred and whatever, a barrel, excuse me. And you would've said therefore, in 2019, if you were completely prescient, you just said, therefore, we can't grow. I'd come back to you and say, Jesse grew three and a half percent. In spite of imagine what we do when we only have a short list of those things.   So I think if I had one message, that's it. And therefore, if you're in the real estate business, you're in the business of satisfying that growth, right? That's what our business is when you come down to it, you're in the business. And so, you know, could there be a bad period, then there's been bad periods. The amazing thing is how short they are and how shallow they are. They don't seem short while they're going on. It's like when you have the flu or COVID, it doesn't seem like short when you got, but when you look back, it's a blip and it doesn't seem that minor.   But when it's done, I had two hip replacements and it was not fun as you're doing it. But, you know, in the big scheme of life, there was nothing particularly same with the economy and its downs.   Jesse (44m 22s): I like that in spite of not therefore. And the reason I was laughing is because I remember two, two and a half years ago being in an office and we were talking, it was right at the pinnacle of coworking and we work. And we just said to the other brokers were like, I don't understand how they can continue to do this. And we said, well, barring, any geopolitical event or global pandemic. I swear to God, somebody said this in the meeting, you know, then, you know, we'll see what happens. And then what happens a year later? And it turns out that, you know, we worked a little bit of a different story, but the office market looks like it's coming back.   Coworking looks like it's going through a shift. But I really liked that in spite of that is a glass half full.   Peter (45m 2s): That would be, if I had one message, I'd hope everybody would take one message. It's not, therefore it's in spite of. And by the way, think about your, I was alive when wage and price controls are going on. Nixon resigned in disgrace. This is the person who had been the speaker of the house a couple of years prior to that is suddenly the president. And by the way, you know, we had just finished Vietnam and, and, and inflation is high and taxes are high.   And we grew over, you know, when you kind of, holy cow, this is a powerful machine. It's an insight of machine. Not as therefore machine. Now, obviously if you get a, therefore, if you get a Venezuela, right. That's, that's when it becomes a, therefore we aren't a Venezuela.   Jesse (45m 55s): Yeah. Well, hopefully we're not, we're not tracking the Boulevard here in Canada or the U S but Peter, in terms of, so I want to wrap up, I want to give listeners a way to reach out. Or if, if anybody wants to connect online before we do, we typically ask our guests a couple of questions, I'm going to make these brief. So if you're okay, I'll send these off to you. They're pretty, they're pretty straight forward.   Peter (46m 18s): Okay, great.   Jesse (46m 19s): For younger individuals getting into our industry, what advice would you give to them?   Peter (46m 24s): Reed, Reed, and then whatever you do read more and then whatever you do read. And the only thing I footnote read to include real podcasts like yours, all right. Real thought podcasts, not just, not just political rant podcast, right? Real podcasts. I try to start every morning while I'm doing a little exercise, listening to a podcast outside of my expertise. And so I would include serious podcast in the read category.   You just want to attain knowledge. You want to attain judgment through others. You want to hear what people who are, they may not be smarter than you, but they've got a different set of experiences. They've got a different set of expertise. They're not necessarily right. Get as much of that as you can, and start building your own tapestry of knowledge and insight, which is all these little stuff. I mean, I really need all of these little threads coming together.   Jesse (47m 26s): So the second ties into the first what's a book. I mean, you, you are the author in our industry. What's a book you would recommend for anybody in our industry or outside in general.   Peter (47m 35s): Well, I mean, it's, self-serving that to a young person, it is self-serving, but I would say my book, real estate, finance and investments, if you were to say, this is also self-serving, but I also believe it in they're going to be dramatic changes in how long people live. So Albert Ratner and Mike Rosen, and I have a book coming out in September called degrade age reboot, and it's going to change. It's going to change. I love to come back as it comes out and talk to you with Dr.   Mike. But when it comes out, it will give you insights on what's going on in modern medicine and what it means for our society. And I give you just a snippet, right? A very tiny little snippet. Imagine genetic engineering could eliminate fat, excess fat. Okay. First of all, medical expenditures would go way down healthcare expenditures. We'd have some number like two to $3 trillion more to spend on other stuff.   What do you want to spend it on? Not to mention that. And I'm just being simple on that one. And there's hundreds of you on that one. Gee, I'd want to short WeightWatchers and go long. And Haagen-Dazs because of anything I eat doesn't cause fat because of the genetic engineering, then bring it on Haagen dies. Right? So, I mean, there's so that now, if you said to me a great book that any there's two books that I would recommend that anybody thoughtful and intelligent, I think should be aware of.   One is called fat fullness, F a C T F U L N ESS, by Hans roster. He's now deceased. That's about three years old. And it's an amazing book that talks about how our images of the world are locked in and not reflective of reality. And the reality is generally much better than we think. And the other along the similar lines, but very different is the rational optimist by Matthew Ridley.   And that's probably about eight, nine years old. But the theme of it is the typical person watching this lives massively better than the king of France, you know, in the 14 hundreds. And you go, wow. You know, I live better than the person who resided in Versailles and he gives much more coaching examples. The other thing I would do, I was a big Hans Rosling fan.   There's an amazing YouTube about four minutes long. And if you put in Han's Rosslyn, F R O S L I N G the world growth explained in four minutes or something like that, it's a four minute video that will leave you feeling good at the end.   Jesse (50m 36s): Yeah. We'll put a link up to that. I think I've seen this one before,   Peter (50m 41s): So, but those would be the two books I would kind of think everybody could read.   Jesse (50m 46s): That's great. Okay. Peter, we're at the end here. Our last quick question, I ask every guest, it's usually more interesting with the, the older guests first car make and model.   Peter (50m 55s): Well, wait, first of all, you asking me, I'm not an old guy. Car was a 19 staff and the American motors corporation, green grim.   Jesse (51m 9s): There's a cottage industry. Now of guys collecting those cars, the gremlins.   Peter (51m 13s): Yeah. Mine fell apart. At some point I got, but I got a good, I don't know, eight years out of it, or seven years out of it, something like that seven years, I guess I got out. So it works.   Jesse (51m 24s): Peter. I really will have to have you back on. I really appreciate the, the conversation today for, for any listeners, aside from the website and the Lindemann letter. Is there any other place that you would kind of point them to online?   Peter (51m 37s): That would be the main place go to Lindemann and associates. You've got links to all the stuff we do there, including our charity, our education charity in Kenya, which is a big part of my wife's denies life. And I take a look at that. It's pretty amazing what these kids do. It's hard. It lifts your spirits and keeps you positive. But yeah, that was just going to lend them and associates you'll you'll find us and feel free to get in touch. Thank you.   Jesse (52m 6s): My guest today has been Peter Lindemann, Peter, thanks for being part of working capital.   Peter (52m 9s): My pleasure.   Jesse (52m 18s): Thank you so much for listening to working capital the real estate podcast. I'm your host, Jesse for galley. If you liked the episode, head on to iTunes and leave us a five star review and share on social media, it really helps us out. If you have any questions, feel free to reach out to me on Instagram, Jesse for galley, F R a G a L E, have a good one. Take care.   ...      

E Samschdeg waren de Claude Haagen, de Christian Wester an de Luc Emering eis Invitéen an der Emissioun Background am Gespréich um Radio.

With the Final Four nearly upon us, I discuss college sports with Paul Haagen of Duke University and UVA Law 3L, Jackson Bailey.Paul is a Professor of Law and Co-Director of the Center for Sports Law and Policy at Duke University. His principal academic interests are contracts, the social history of law, and law and sports.Recommended Reading:Sports in the Courts: The NCAA and the Future of Intercollegiate Revenue Sports, 103 Judicature 54-61 (2019)

Afsnittet er lavet i samarbejde med Faxe Kondi. Jonas tager en snak med Nikolaj Jacobsen i strålende humør. ............................... Følg os på Facebook https://www.facebook.com/duftenafharpiks/ eller på Instagram https://www.instagram.com/duftenafharpiks_niklas_landin/ hvor du kan få endnu mere indsigt og deltage i give aways! Kontakt: radioteket@radioteket.dk Musik af Jacob Horney og Jonas Landin

Maailmas ringirändamine ja pildistamine – küll maa peal, küll vee all -- on Kaido Haageni elus nii seotud, et võimatu on üht teisest ettepoole seada. Mõlema puhul tuleb olla avatud meeltega, sest elu pakub ootamatusi. Kordumatuid.

British born Gareth spent most of his childhood competing in a variety of equine sports whilst living in Australia and then returned to England at the age of 23. These days he is an active member of Team Great Britain. He was this year's Olympic team reserve for Tokyo and part of the silver medal winning team at the European Championships in Haagen. He is married to the gorgeous Rebecca and is the proud father of their talented daughter, Ruby. Today my guest is… the wonderful Gareth Hughes!> Want to SEE what happened during the interview? Check our brand new YouTube channel EHS communications and watch part of the recordings for yourself.> HorseHeroes is an production of EHS communications, a marketing & communications office, based in The Netherlands.> HorseHeroes UK edition was powered by de Sutter Naturally – Gates & Fencing

Den zukünftegen LSAP-Landwirtschafts- a Sozialminister schwätzt iwwer seng nei Erausfuerderungen, den Nach-Buergermeeschter vun Dikrech iwwer d'Nordstad-Fusioun. De Maurice Molitor féiert duerch d'Gespréich.

When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Is your body working with you or against you? It's not hard to tell. How do you feel? We need to listen to what our bodies are trying to tell us. When we don't listen, sometimes the only option is to have a major malfunction of some type. We also should be comfortable in our own skin. Its never too late to make needed changes in your diet, sleeping, exercise About Amy Amy White is a board-certified holistic nutritionist and functional nutrition and lifestyle practitioner. She has been working as a nutritionist, health & weight loss coach for over 12 years. Throughout this time Amy has come to understand that most health and body weight frustration is often a simple body communication problem. Once proper communication with the body is restored excellent health and a happy body weight become the natural result of living and enjoying everyday life. My work is more than food. It's really about lifestyle choices and learning how to eat for the health and body you want. I believe it's important to really understand inputs beyond food that impact overall wellness. Things like, sleep, fasting, protein, movement/exercise, self-talk and for a lot of my client base (over 50) embracing age as number and taking responsibility for the quality of your life. www.thesimplicityofwellness.com www.feedingfatty.com Full Transcript Below When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Fri, 7/23 3:08PM • 31:44 SUMMARY KEYWORDS body, eat, people, thought, food, health, happening, sugars, feel, gut, doctor, inflamed, functional medicine, processed, headache, point, bad, guess, learned, late 30s SPEAKERS Amy, Terry, Roy Barker   Roy Barker  00:00 Hello, and welcome to another episode of Feeding Fatty.   Terry  00:06 I'm your host, Roy and Terry.   Roy Barker  00:07 So we are the podcast chronicling our journey through wellness. It can include you know, what, what we intake as far as food, our exercise our movement, you know, I've, there's a lot of difference between moving and exercising. And so movement is a good point to talk about with that, but also our mindset, we a lot of times we know what we need to do, it's just doing it and it's being sustainable. So those are the things that we'd like to talk about. And we also have, you know, professionals in the field on. And so we're lucky we have Amy White with us today, Terry, I'll let you introduce Amy.   Terry  00:35 Yeah, Amy White is a Board Certified Holistic Nutritionist and Functional Nutrition and lifestyle practitioner. She's been working as a nutritionist, health, health and weight loss coach for over 12 years. Throughout this time, she's come to understand that most health and body weight frustration is often a simple body communication problem. Once proper communication with the body is restored. excellent health and happy body weight becomes the natural result of living and enjoying everyday life. Amy, welcome to the show, I want to talk about this communication with your body. Yeah, and how did you find yourself in this realm of nutrition and coaching and all of that?   Amy  01:13 Well, I'm so I'm currently in my mid 50s. And I entered this area in my late 30s, really early 40s. And it was, you know, just like most people's stories, it was a family health issue, not mine, but my daughter's. And so I got into nutrition actually, because of gut health. So she had some gut gut issues. And we were we were unfortunately found ourselves in a position where the conventional medical community didn't seem to be able to help. And so then it was just kind of like, I'm one of those people that you know, once I tug on a thread, if I can't find the answer, I just have to keep digging. And she was she was getting ready to go to college, and she had digestive issues her entire life. And at this point, right, she's now like 16. And I'm thinking we should probably fix this. I'm such a good mom, let's wait 16 years to dig into this. So we did and we actually went and had a gastro enthrall just do a whole scope and see what was going on in there. And she basically said, Oh, she's fine. And I just kind of like he is because she's really not, you know, we go out to dinner at a restaurant and she ends up leaving the table and going outside and sitting on the curb. Because she feels so bad. And she's got this pressure and whatever. Wow. So the doc was like, Yeah, no, no, she's fine. She doesn't even have reflux or esophagus is beautiful. And we've been told she had reflux, and she was one month old. So that was actually nice to know. And but as the doctor was leaving the recovery room, she turned around and she said, Oh, I mean, her small intestine is red and inflamed. But that's really nothing to worry about. And then she left. And I thought, that seems like something to worry about. But I had new zero at this point. And I was completely we were living in Chicago at the time. And I was complaining some our girlfriends, I'm like, I don't know, and I'm sure we've all been there. But this was the first time in my life was in this position where I sought the expert looked for the answer and didn't get an answer. And then I had no idea who to ask where to turn. It was just it was very scary and frustrating. And so many people stop at that after they hear their so called expert. I mean, not that they're, you know, medical experts and all that they just stop. Yeah, but you were a woman on a mission. I'm sorry. Well, I literally thought I was stopped. I was just like, Oh, I guess I don't know. But I was very uncomfortable with that. It just felt bad. And so I was complaining. And one of my girlfriends said, Oh, you need to go see this nutritionist. And I literally was like, I don't even know what that is. But I'm in. And so that's where I got introduced to this idea of nutritionists. And I was like, hold on. And so she made one tiny dietary change. She I mean, we saw her once she said do this, which was all she told my daughter to do was stop eating gluten. I mean, you know, and back then it was like, Oh, the gluten thing. And so we did so we left the office and we went to Whole Foods and bought everything that said gluten free, which again, I don't recommend, but at the time, that's all we knew. And but you know what, even just doing that two weeks, my daughter, everything changed. It was a little freaky. And I thought Hold on a second. This is like magical. And so I started reading everything I could find about food and the body and I find We looked at my husband, my daughter ended up leaving for college and I looked at my husband and I said, I am out of things to read, I've run out. So I said, I'm going to take, I guess I'm going to start a program because they will have a reading list. So I inevitably ended up joining or getting into a new master's program for nutrition. And I had looked at, we were in again in Chicago, so I looked at the local universities and what they offered, and I was reading the syllabus, and I thought, you know, this is kind of exactly what I don't believe anymore. So it was more conventional. And I thought I don't, there's got to be something else. Because this is this. This is what I've learned from that nutritionist and what I've learned in my reading, and then I stumbled on holistic nutrition. And that's when I was like, Oh, this is it. This is what I've been looking for. And so that is the program, I got my master's in and then became board certified in that. And then went on to get certified as a functional nutritionist. So using functional medicine frameworks and things like that with patients and clients. Yeah. So it's Yeah, so that's, anyway, that's what happened or how it got started. Yeah, it's interesting. Anytime somebody says red inflamed, and that's in the conversation, I mean, it's just kind of mind boggling. At the very least, if it wasn't a big deal, you would think that that would have been part of the larger conversation, like we see this, it's okay. But, you know, anyway, it's, we I guess that's the other good lesson from that is, you know, we have to actually invest in ourselves. And even if we hear something from, you know, somebody that's educated, we're all human, we all make mistakes. So, investing that time in our own health is, as youth proven very well worth it. And they may not know, I mean, you know, they may not know if it's a traditional type ration, they may not know, to, to tell you to go somewhere else to get more information. I mean, why is it red? Why is it plain. And I, I've since learned, you know, that she was really on the road to sort of celiac. So what was happening was those micro villi in her small intestine, were just getting rubbed down and beaten down. And if we hadn't intervened, it's very likely that she could be much sicker now or that she wouldn't be. And so we were lucky to be able to get in there and kind of hope that when we did, and but you just intuitively, I think you kind of know if something feels right or wrong, like if someone says something, and just intuitively you can kind of go, Yeah, I don't think I don't. Yeah, that doesn't feel right. So saying retina inflamed, like you said, isn't an issue didn't feel right. You know, it's just like, that   Terry  05:51 sounds weird. And   Roy Barker  05:51 that's not that doesn't usually come after the Oh, by the way. Yeah, it was a very surreal experience. Well, we're glad she is back. To be unhealthy. And you know, what, that's one thing. That's, that's why we love this show is because, you know, we, I think we started it just because of the accountability and actually to just let other people know that you're not alone. And when you're, you know, whatever you're going through, somebody else is going through it, maybe there's some helping community. But it's been amazing the stuff that we have learned. You know, and I think this is another big area that we've kind of learned, we've learned enough about just to know what it matters is that gut health that so many things, start in our guts, you know, our brain health, a lot of the, you know, I guess, the release of chemicals, and endorphins and things like that, but it's a very important part of our wellness, but traditionally, you just don't hear much about it.   Terry  06:42 Well, your your our immune system is housed down there in our gut. So really overall health, it is going to have to start in the gut. And so many people don't consider gut health because they don't have gas and bloating, or constipation or diarrhea. They maybe they have anxiety or depression, excessive levels of stress, migraine headaches, but they don't associate that with their food. And so it's really interesting to help people understand there's it's it's quite a wide range of things that you can feel if your gut is out of balance.   Amy  07:08 And you could kind of if you don't mind, you can kind of educate us a little bit because, you know, we have got a couple of functional providers that we have talked to before. And so I guess what kind of tell us the the difference in the holistic and the functional and traditional because I feel like the functional makes an effort to get to the root of it. Not like oh man, I've got a bad headache. Okay, here's an aspirin. But more of the question of what is the underlying issue causing this headache For sure, so root cause protocols is what they call in functional medicine. So you're kind of looking at the symptom. So the thing that somebody is complaining about, and then you're like, Okay, well, you can take an acid, and that will stop the immediate pain. But why are you having the pain? So that's what functional medicine is doing. It's, it's a very curious place to be, you know, you're just very fascinated and curious with what's happening. And ideally, you want the patient or client to become as fascinated by their own body, you know, so they start to ask those questions. So what's causing that? So that would be the functional aspect, right? We want to get to the root cause and stop, stop the symptom from happening. The holistic part as with functional medicine, and this is only my interpretation, but its whole body health. And so with holistic, everything is so synergistic. So again, it's not just food, it's food, it's sleep. It's body movement, it's detoxification, so much everything that's going on in the body, and it's all synergistic. And so that's kind of the holistic approach is how do we make everything kind of work together? And so that, to me, that traditional conventional approach has sort of, in my mind shifted to more of that. band aids, right? So we take this pill, and then we take this pill, counteract the effects of that pill, and it's just sort of masking the root problem. So yeah, so that's kind of were kind of how I think about it. We had a guy on, we haven't aired the episode yet, but we had Dr. Robert Yoho, on that, talk to us the other day about the the amount of revenue that doctors make off of prescriptions, and it's unbelievable, really, I guess, I never, I knew that they probably had some incentives, but I didn't realize that, you know, some of them could be as much as it was. So it was almost a disincentive. I'd rather keep giving you the aspirin for a headache, because I'm making a little money off that. If I were to actually cure you, then, you know, where's my income stream. And I know, not all, all traditional doctors are that way. But definitely, it's a conflict. It's scary. If you let your head go there, because you can spiral and just be like, Wait a second, you know, and it's so it is a little scary. I remember, way back when I had first started in my holistic nutrition program, and I was talking to a friend of mine, and one of her kids, her little kids was having some gut issues and some problems. And so we were chatting about this, that, you know, I don't know what they were eating. And I something they were just eating traditional American foods, so cereal, and, you know, granola bars and whatever. And I said, I, you know, I, I think you might want to adjust what they're having, or somehow we got onto food. And she said, Listen, there's no way that there's food in the grocery store that is going to be harmful and dangerous to us, because there's no way the government would allow that to happen. And I just remember just sort of, like, almost just I was speechless, because I thought, Oh, my gosh, people actually believe that. And I but they don't really care about our health. That's not what's going on, you know, in the store, when with most foods there is our health isn't the focus, it's money. There. It's a business and, and so I thought that was so eye opening. This is a this is a woman who's incredibly edgy, she's well educated, she's a lawyer, she you know, and I thought, wow, I just so that was sort of eye opening, and it kind of helped me understand. Maybe we're most people's perspective is   Roy Barker  10:17 Right, right.   Amy  10:18 That's so true. Oh my gosh, so many people do think about that, and many things, but especially with the food aspect of why our government would allow people to poison us. Yeah. Yeah, and even like with the things that do come up with, you know, meat or whatever, it's just that there's not enough people also to to monitor every action of every manufacturer. And so sometimes, even if it perceived to be okay, you know, things can go wrong in the process to make it really not bad. And fortunately, until people start coming in to a doctor and report it, we just don't know about that. Right? So I'm a big advocate for people really taking the time to notice how they feel, right? If something's going to make someone else feel great, whereas it's going to make someone else feel terrible. So you just have to really start to we say you need to sort of, you know, put your detectives cap on and just really like, does this make me feel better? Does this make me feel worse? Yeah. You know, it may be totally different for my husband and my kids, but each one of you are going to have a different reaction. But you have to take the time to if you care, and maybe you aren't feeling as good as you think you can feel then you need to take that time to just say, Hmm, yeah, this works for me, and this doesn't, and it's maybe journal it. Yeah. And I definitely have had clients who have said no It never occurred to me to think about how the food I eat made me feel. And then once they did, they were shocked to realize, Oh, I have choices here, I actually don't have to eat these things if they make me feel terrible. And that's when sort of things start to change.   Roy Barker  11:35 I guess that's part of the communication that we were taught. I think Terry was asking about that, in your intro, you know, the communication, the simple body communication is a problem.   Terry  11:46 Yeah, what is that,   Amy  11:47 so, so remember, food, is just information. And it's how we communicate with the body. So when we, we tell them, we want something from our body, we want to, you know, have excellent health, great energy, we want to sleep well, we want to fit into our, you know, ideal size of clothing, you know, whatever it is, we need to use food to tell the body specifically what it is that we really need from it. And so I think of the body as this, you know, kind of obedient three year old, that takes everything very literally. So you have to be very careful about what you're saying, because it's going to do what you tell it to do. And so when I was back in my late 30s, and I was putting on weight, and I was uncomfortable, and I was achy. And I was always in a bad mood. And just it was that it was it was horrible. I thought I was telling my body, I really want to sleep while I want great energy, I really want to, you know, drop some weight and feel good again, but really, by what I was eating, I was telling my body, we're going to sit very quietly, we're not going to have any energy, so we're going to definitely want to not move. And then we're going to want to pack on a lot of extra fat. And hold on to that, you know, so that was what I was telling my body based again, based on the what I was eating, which was a lot of processed manufactured carbohydrates. And because I was trying to not eat too much me and I was trying to avoid fats and you know, so I was, you know, eating things that said fat free and low calorie and, but they weren't, they weren't telling my body the right message. Because they, because they were so processed and manufactured and everything came in a little, you know, single serve baggie, or this that or in this little, you know, you know, throw it in the microwave dinner, you know, perfect size. It wasn't it really matters what you choose to eat. And so, this is getting a little confusing, but there's another term that I learned along the way, and it was called metabolic debt. And I love this. So again, I was approaching 40, I had pretty much spent the 20 years prior eating, doing whatever I wanted. And for the most part, my body compensated, and I was okay. But then all of a sudden, in my mid 30s, my body sort of stopped holding it together for me, which is I basically my metabolic debt from all of the previous years had kind of caught up with me and my body was like, I can't, I can't mask this anymore. I can't do it. This is really what's going on. And so I was metabolically very out of balance. My blood sugar's were really high, it was complete sugar addict. I'm sure my insulin was high. I didn't know at that time that you could even test insulin. I didn't know what it was. But based on what was going on with my body, those were the signs that's where I was headed, wasn't sleeping, well, it no energy. Man, I was such a cranky monster too, is I wasn't fun to be around. And so anyway, at once we went through this whole thing with my daughter and I learned about food as magic. I also learned Oh, hold on a second, I need to eat in a different way to tell my body a different story. And so once I started shifting what I was eating, and I got off the process carbohydrates and a cut way down on the on the sugars, and I use, you know, carbohydrate as an umbrella term for sugars. So less grains, less, you know, all of that stuff. And then my body started responding completely differently. And that's when all of a sudden might come body composition started to change again, and I started getting you know, heading. So now at 54 I am in way better shape than I was at 37 not just shape, but my health is better, my energy is better, I sleep better. All of those metrics are so, so much better. If this is who I had been when I was 37 I would have been so happy. So you're myself and everything you're saying I mean because in your 30 you know you're maybe you're raising your kids doing what you can for your family, you just kind of whatever you can get to eat quick and easy for you and your kids. So everybody's eating all the processed everything going through the drive thru is all of that and then You have all these aches and pains and headaches and oh my gosh, and I put on tons of weight to Yeah. And it's amazing. If you eat the eat the right foods for your body. What can happen is just a whole transformation. And I saw this funny Instagram or tweet yesterday or today and it said, Listen, if you hold off on dinner long enough, everyone will eat cereal. So follow me for more healthy food tips. And I cracked up because I was like, right, that's what you do. Because everyone's so busy. And I thought, ah, and then eat cereal, and it's horrible. But it was so funny, because I'm like, that's so true. So I tend to. So when I was 37, I felt terrible. And it felt like it that was it for me, like the best years were behind me. Because everybody had always said, Oh, you're on a sporty Oh, it just gets worse when she hits 40. And I thought, again, not something I liked. I didn't like it when people said that to me. And so I got a little bit, you know, competitive. I was like, that's not gonna happen, you know that. That's not okay. But yet, then I saw it happening. And I was like, no. And, and so since in the years that I've been doing this, especially with the doctor referred patients that I see, I have had women in their late 30s say to me, I know my best years are behind me, I just don't want it to get worse. I mean, it's okay, but how can I sort of, not gain more weight not have less energy, and I just, if I have to stay here, I'm here, I just don't want it to get worse. And I thought, Oh, it just broke my heart. Because I thought no, if they're not behind you, you have so much ahead of you, but they just kind of had in their own mind given up because they didn't realize that they can completely change how they look how they feel. So that's sort of my mission at this point is to is to impact these women who have spent their life nurturing everyone else. But now they're at this point where their kids are grown up, they're moving out, they have more free time. And you know, they've, they've probably got some money that they can spend on themselves. It's just a point in life, that's actually should be really fun. Because, you know, we're kind of having this second childhood, but we're, you know, we have more wisdom, we have more money, we have more time. And we don't care so much about what everyone else thinks. So it's time to really kind of take charge and kind of embrace that, and be the best version of you. So I just, I don't want to hear another woman or man for that matter. Say, yeah, I just I know, my best years are behind me. And I, you know, I just hope I, you know, I don't know, you know, I don't know what they expect. But,   Roy Barker  22:45 ya know, because this is the best time. You know, it's a, it's a great time in life. But you need to feel good to enjoy that. And to understand that and say, I have my days, you know, still trying to sort all this eating out. But definitely, you know, there are some things that, like you said, talking to you're listening to what your body's telling you. And it's the things I love the most probably but you know, like the chips at the Mexican restaurant and the Margarita. And I don't know what's changed about that. It's my body, but it's like, they put a lot of this heavy syrup in it to vibrate and sweeten it. And that stuff. It just almost makes me ill. I mean, like to the point that it's that next morning when I get up we've talked about this before is that now for maybe two or three hours, it is like my head from my eyes is just full of congestion. It takes me a long time just to get out from under that. And anyway, so you know, like that stuff. I just have to stay away from it. Now there's no   Amy  23:48 Well, it sounds like you've shifted your diet in such a way that you really decrease those extraneous sugars. And so you're much more sensitive to the sugar. Because what I've discovered it's not the tequila. It's actually this like you said, it's the syrup. Yeah, and your body's now having this huge hit from the sugar and it's going Wait a second. We don't do this anymore. And now you're actually wreck I said this to somebody recently, too. I said, How cool is that? that your body is letting you recognize how inflammatory those sugars are. Oh, look what it's doing. Yeah,   Terry  24:21 that's a great that's a great way to say it. Ah, I mean, it's sometimes I was watching a show a morning show couple days ago and this gal was on there she's she's a health health coach. I'm not sure exactly which specific area but but she was in the gym.     When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Tue, 8/31 6:12PM • 41:04 SUMMARY KEYWORDS eat, protein, diabetic, food, salt, sugar, clients, insulin, vegetables, manage, long, grams, blood pressure medicines, keto, week, person, feel, squash, high blood pressure, day SPEAKERS Amy, Terry, Roy Barker   Roy Barker  00:03 Hello, welcome back to the Feeding Fatty show. I just wanted to wanted to make just a little announcement that we lost power in the initial interview with Amy White. And she has agreed to come back on we're gonna finish the talk. So that's where we're picking up if it seems like it's a kind of a weird segment into this, just wanted to let everybody know exactly why so   Terry  00:27 little choppy?   Roy Barker  00:28 Yeah, yeah. Amy, thanks for taking time to come back. That was awkward.  Oh, yeah. No my pleasure, I just like when the you know, just the power went out. And it was down for about three hours. That night naturally went out a second time. But anyway, we're all good now. So welcome back. Thanks for taking time out of your day. And so I thank you and Terry had a little conversation there going, and we wanted to be sure and capture talking about, I guess, we want to go with the type two diabetic and high blood pressure.   Amy  01:00 Yes. So that is a you see that combination, often that that high blood pressure tends to go along with high insulin, so pre diabetes, type two diabetes, so that whole sort of metabolic imbalance. And I was saying that I have, typically when I work with pre diabetics, so people will come to me because their doctor wants them to go on medication for their pre diabetes, and they're like, I don't want to go on medication. I would rather fix this. And the doctor usually says, Okay, well, let's come back in three months. And which works perfectly, because that's what I like, is 12 weeks. And so they'll come see me and they're like, Can we do this so that I don't have to go on medication. And I'm like, absolutely. So in a matter of 12 weeks, we will basically adjust their diet to manage those metabolic hormones that are high insulin, blood sugar. And and typically in 12 weeks, we see their their labs completely shift to healthy non diabetic labs. So they no longer are showing us pre diabetic so that the doctor is like well, we there's no conversation to have because you're not pre diabetic. Now I've had the opportunity to work with there's a doctor that refers patients to me. And so I have had the opportunity to work with a diagnosed type two diabetic. And, and he was on three blood pressure medicines. And he wanted to manage this. And so he started working with me and again, we did a 12 week window. And as it as a diagnosed type two diabetic, I mean, his labs for really bad, let's say, it's hard to quantify without my numbers in front of me, but not good. And but in 12 weeks, he shifted all of his lab markers to non diabetic lab markers, and better I mean, not even pre diabetic he was again, in all healthy optimal ranges. And, and he felt great, but I was saying one of the things was that he didn't lose a tremendous amount of weight, I think he lost 20 or 25 pounds, which I guess in 12 weeks actually is a lot of weight. But he hadn't probably he would probably have liked to lose another 20 pounds, maybe. But ultimately, he came off all of he was on three blood pressure medicines, and he came off all of that. And but one of the things that's so important, if you're listening to this, if you are on high blood pressure medicine, and you're shifting your diet, you have to have a cough at home, because it happens very quickly, you can start coming off those medications, like within a week. So you have to have a cuff at home. If you're starting to notice that you bent over and you stood up and got dizzy, check your blood pressure might be too low. So you need to make sure you can get through to your doctor and let them know what you're doing so they can adjust your medication. Because Yeah, you don't want to you don't want to be passing out because your blood pressure is now too low.   Roy Barker  03:59 Right? Right. So what were some of the fundamental shifts that y'all made? Yes.   Amy  04:04 Well, you know, for for this particular person, because I knew they were type two diabetic we went in and really attack the sugars in the diet. So where are the sugars coming from? What is it that's keeping his insulin high? Why is his blood sugar so high, so we did have to go in and get real serious about cutting out sugars, and really at that point, anything that converts quickly to sugar. So, you know, starchy vegetables are not bad foods, fruits, not bad foods, and these are all good foods. But if you are already suffering with high insulin and high blood sugar, these foods are not helping. They're just gonna keep your blood sugar high. Once you're healthy and your blood sugar is at a normal level, you can start to reintroduce these foods and see how well you tolerate certain things or you know how much of something you can have before Sort of impacting negatively. And often, depending on how long you've been sick, how long you've been tied to diabetic can reflect how much you're going to be able to reintroduce. So it's been a long time, you often are going to be very carb sensitive, and you may not be able to reintroduce as much as maybe you'd like to.   Roy Barker  05:22 And I know you, we kind of caught you off guard with this topic. So you may not have this right top of mind. But was this was this person a, I don't know how to describe it more like a junk food or candy bar, ice cream eater, or did they have a pretty good diet, it was just the the underlying things that we don't think about, like the fruits and the starchy vegetables that was causing the problem,   Amy  05:51 and a lot of alcohol. So a lot of fruits, this person has tons of fruit trees in their yard. And so they would, you know, do a lot of canning and making fun drinks and with the fruit and baking. And this person was it's also it was also a man, so he also was traveling, so he spent more time out away from home than he was at home. So that's kind of a high stress environment. So he was always traveling. So there was a lot of conferences where he was just eating what was available, going out with clients. So a lot, not necessarily junk food, but maybe more restaurant foods, unhealthy fats, things that you can't control when you're in that kind of an environment. But I think I think a lot of it was, um, there was a lot of alcohol, a lot of fruit. But yeah, there was there was treats and stuff in there. And I know, it was funny, because one of the shifts that this particular person made was over to a lot of cheese. So they sort of took out a lot of the goodies and and ate cheese instead, which can backfire. But at the beginning when you're trying to come off the sugar, it really worked for this particular person. Now in the long run, if you have weight to lose, or want to lose weight, the cheese definitely will, will slow you down or totally can backfire at some point. Same with nuts. So that's usually that's tier two, where we start looking at that kind of stuff. That's the first things first is to break the sugar cravings. So yeah, stop kind of needing the sugars.   Roy Barker  07:34 Well, that's one thing that we kind of figured we were way over doing is cheese. I mean, yeah, it was like there was nothing that   Terry  07:43 dairy in general   Roy Barker  07:44 is just like there was nothing that cheese wouldn't cure, or whatever. But also, for the high blood pressure side, I think a lot of cheeses tend to be high salt. Is that correct?   Amy  07:59 Well, um, yeah, I think there can be salt. But that's one of those interesting things where everybody kind of with high blood pressure, Biggie gets real worried about the sodium. And but you know what, we need salt. So there's been a lot of, I've been reading a lot about salt and how important it is in the body and how it's actually a misnomer to think that with high blood pressure, though, you need to eat less salt. Because there's this, you know, I'm not a salt expert, but it's I definitely push salt on my clients. One of the things if we're stopping the processed foods, then all of a sudden, you aren't eating as much sodium as you think you are. And when your insulin starts to come down, I like to sort of I describe it to my clients, I'm like, when our insulin is high, our kidneys are kind of like clench, they're just like, you know, kind of angry, and then as her insulin comes down, we tend to flush, all of a sudden our kidneys relax, and they start functioning the way they're supposed to function. And we refresh all this fluid. So one of the things you notice when your insulin starts coming down is you have to pee a lot. That's a good sign. But we're flushing all these minerals. And so I'm sure you've heard of the low carb or the keto flu. And this is usually a now they're starting to recognize this as attributed to this mineral imbalance or this electrolyte imbalance. So we're releasing all this sodium and only you only have to have one of the electrolytes out of balance at one of the electrolytes to be low, and that throws them all out of balance. So the one that we tend to pee out is sodium. So you actually need to make sure you're getting enough salt. So I definitely recommend as people are coming off the sugar, lots of pickles, olives, and definitely if you have an electrolyte mix that you like, you know start including that are just adding salt to your water. And you can tell when you need salt because you crave it and it needs No often people are like, Oh, I don't I don't need salt. I don't use salt. I don't salt my food, but theirs are addicted to potato chips. And yeah, so your body wants your salt in this very narrow places balance. And so if you are craving salt you need salt in once you have enough things will start to taste too salty. Yeah. So if you were drinking on the electrolyte drink and you love it, and then one day, you're just like, this is like seawater, you're fine. You don't need any more salt.   Roy Barker  10:30 And that's funny say that because Pringles, you know, that's not a chip of choice. But whenever I start craving Pringles, it's just almost like, you could just lick the salt. Yeah.   Terry  10:42 Absolutely, I try to get the lights.   Amy  10:46 I guess not as good.   Roy Barker  10:49 So in the beginning of this, the, for some of us that have troubles, it would just be probably more like the inline with the keto, just more protein. But the veggies you have to be very selective. And, you know, that's one place where we kind of stumble a little bit because, you know, we, you know, not all vegetables are created equal. And so I guess what are the recommended? Or how do we know, which are the ones that will convert to saw a convert to the sugar?   Amy  11:23 more rapidly? Yeah. So So I love that you said so with this. So if you're in this type two or pre diabetic place, you're sort of leaning more than that keto. So I do think of and I may have said this earlier in the previous conversation, but I do think of sort of dietary principles on this spectrum. And this helps me because when I meet with a client, and we look at where they are, where their health is, and where what their health goals are, you know, health body, it can help me to, you know, determine probably where they're where they should start on that spectrum. So if somebody is coming to me, and they're pre diabetic, or type two diabetic, I am definitely going to start them over here with the keto low carb, because we just have to manage the sugar out of the gate. And so yes, so typically, my recommendation is non starchy vegetables, right? Easy to say, you sit there and go great. What does that mean? So think of crunchy vegetables, think of things you would put in a salad, things that grow above ground, except corn, corns, a starch. So all those sort of above ground vegetables, all your leafy greens, your peppers, and cucumbers, green beans, tomatoes, I include onions, even though they grow below ground, because they're usually a condiment. And so carrots grow, then beets grow underground. But again, if you're using them as a condiment, you can do that. But if you want to just keep things simple, just above ground vegetables, okay? Yeah, and you can't go wrong. You can even you can't you don't have to worry about measuring or weighing leafy greens, just as much as you can possibly talk.   Roy Barker  13:06 above ground is good. That's where you want to go. Yeah. Okay. Yeah.   Amy  13:10 unrooted Yeah, so not not the rooted vegetables. The other place you can get it can be a little squishy is with with squash. Squash is above ground. But I think we all know, there are certain squashes that when you roast them, they taste like candy. So the more they taste like candy, the more sugar is in there. So these are just, if you're trying to be real careful and keep your carbs really low, then my recommendation is to avoid this squash at first. Maybe that's a tier two. That's one of the first things you bring back before the root vegetables. And but it's so interesting because it to me the Wow. So I've shifted a lot. So I was always I've always been low carb. And I've always been very pro keto. And I still am for the right people. But I really come to this place now where once somebody is healthy, so their health is coming back into line. Now they have body goals. So maybe they want more energy, they want to lose some weight, you know, something, maybe you're getting older and you're like, Okay, I want to get better as I get older. So I want to age well, I need more strength, I need more lean muscle I you know. And then I start to look at this idea of total, the least amount of energy, that's usually my dog that's causing I kick them out so they just scratch on the door. And so some people feel more full, if they have more fats, and other people feel more full if there's more carbohydrates. So I like to say we're prioritizing protein. Protein is the target. Okay, and then you have your fats and your carbohydrates. On a seesaw. So if you're having a higher fat day, you're gonna have a lower carb day. If you want to have a higher carb day, maybe you're like, you know what, we just have to have sweet potatoes for dinner. And I want roasted beets in my salad. And so again, I'm talking about real whole food, carbohydrates, not pop tarts. And you know, maybe you're having a higher carb day. And so now your fats are going to be lower. So first of all, in nature, your higher fat foods are typically low carb, and your higher carb foods. In nature, whole real foods are low fat. So squashes low fat, sweet potatoes are low fat beats or low fat. And so if you just eat the real food, you're gonna just that seesaw will move naturally. Okay, it's when we have that sweet potato, or that baked potato, and we throw the sour cream and cheese and everything on there. And now we have fats and carbs together. And this is where sort of the problem arises. And so with clients at this point, once they're sort of healthy and trying to manage their body composition, I'm going to prioritize the protein and then we're going to play around and see where they feel the best. You know, maybe you need more carbs, maybe you need more protein. And if it like, if they're anything like me, I switched from day to day,   Terry  16:23 right? Yeah. So Well, I'd be going back, going back to the squash, my squash never tastes like sugar. I mean, I can do them any which way Roy will eat them. He'll eat anything I cook, which is awesome. But But squash is not one of his favorite things. Now, I did do some spaghetti squash the other day and did kind of like a roasted chicken casserole. Yeah, like non dairy cream cheese with it. Yeah. And, you know, some diced tomatoes and green chilies. And it was really good. It tastes really good. Yes. That's what we do we do meatballs for spaghetti squash. That's our meatball dinner. Yeah. I mean, I love the spaghetti squash and Roy, he likes it too.   Roy Barker  17:14 Yeah. So the other question sorry, as it go, unruly. what how much protein is a target, because I know, there's always controversy about if you start eating too much, it could be converted back to sugar as well or glucose. So   Amy  17:37 this is the whole idea that protein will turn into the chocolate cake and that gluconeogenesis. And I am a believer that gluconeogenesis is demand driven, not supply driven. So I am a high protein, I push high protein. And I obviously I'm not a researcher, I follow and read protein researchers. And I'm you know, kind of learning and moving through that on my own and then with my clients. And one of the things that I have discovered over the years is that it appears as we age, we need a lot more protein than we did when we were younger. So somebody at 55 needs less more protein than somebody who's 25 doesn't mean the person that's 25 can eat God's or protein, they can and they should. But at 55, I don't have the hormones that that 25 year old has to create this muscle protein synthesis. So I am without a certain bolus of protein, I'm not managing my lean muscle mass. Well, which is exactly what I do want to do, as I'm aging, I need to maintain if not grow that lean muscle because it's our organ of longevity. So for somebody my age, so 55, let's say and the older you get, then the more protein but the recommendation that I've seen for me is about 150 grams, or even more per day. And so what I sort of shoot for with my clients is a minimum of 90 grams of protein a day. That's like the bare minimum and I say 90 grams for a reason. And I like three, two to three meals a day without snacking, ideally. And if you're going to eat, then you want that bolus of protein to be about 30 grams. So if you eat three meals a day, that's going to give you 90 grams of protein bare minimum. But ideally you want more than that, so that you can kind of you know, get get that protein up and it's not that hard. Once you get once you wrap your head around it. It's not that hard to eat 45 to 60 grams in a meal. And so you can really get that protein up it's not that hard.   Roy Barker  19:57 Yeah, cuz I've I've seen anywhere from, you know, like, as low as 75, you know, 150 to some even up to 180. So, that's even higher than that. Yeah, even. Yeah, cuz there anyway, just a lot of stuff out there. So that's good. You know,   Amy  20:17 one rule of thumb that I read and I really liked was your ideal body weight in grams of protein. So if you're somebody who wants to weigh 130 pounds, then shoot for a minimum of 130 pounds of grams of protein. So that kind of taste makes it a little easier, because a lot of times you see those equations that it's like this many, you know, this many grams of protein per kilogram of lean body weight and na and, and not everyone's doing math, and it's very confusing. So think about your ideal body weight, and that amount that that's your minimum for your protein in grams.   Roy Barker  20:55 Well, that makes it easy. Yeah, cuz, yeah, lets me run on where I need to, or where I want to, because that's one thing. You know, I'm not anti keto, I just hear that staying on it long term, can have consequences as well. But I think for somebody like me, that's been struggling and trying to put veggies in and, you know, even looking at doing more plant based, I think, you know, now I'm back to the thinking that we just need to drop back to this, try to, you know, ramp up the proteins, take all the take everything out, and then start adding back. If I can ever get to know where I really need want to be on glucose ratings, then just start adding back and see what really affects those, you know, when we start different vegetables.   Amy  21:48 Yes, and it's one of the other things or advantages to prioritizing your protein is you're gonna end up crowding out a lot of those other foods simply because you won't be as hungry, and the protein will fill you up. So you do end up crowding out a lot of the other food so I You're so you're you're leaning sort of more going thinking more plant based. And it's so funny, because I will actually go carnivore, especially with clients who have gut issues. I always, you know, we'll go carnivore, just like clear everything out and let's just heal the gut, then you can start reintroducing and see what works, but that going carnivora often calm all that inflammation down. It's so interesting.   Terry  22:30 Oh, wow. That one? Yeah. Yeah,   Roy Barker  22:34 that's, that's what? No, that's good. Because, you know, we've been struggling with the vegetables just because it's hard to know what you can look at. I don't know, there's some way we could look at them and see what we thought they might do. But there are some that have been good, you know, healthy for me, that tended not to be so.   Amy  22:55 Right. It's very different for every single person, what works for Terry may not work for you, and vice versa. It's just you have to know what's gonna, what makes you feel good?   Roy Barker  23:05 Well, that's good information to have. Yeah, I appreciate that very much. And I think, you know, the listeners should get a lot of benefit from that. There's just so much information out there about what to do and when to do it. But like myself, I've just been having more and more difficulty controlling it. And COVID hasn't helped less exercise probably put on a few extra pounds that I didn't need. So too close to the kitchen to say,   Amy  23:33 you know, I'll be honest with you, this is what I do for a living. And I woke up this morning. And I didn't even want to get out from under the covers, I just everything right now just feel so heavy. And it just makes everything so hard. And I felt like you know, I made it through 2020. And I did a good job. And I, you know, went in positive and I'm like, I'm going to come out better. And now we're having sort of this relapse. It's this this son, you know, analogy of that false summit. You know, we're there, we did it, and then you're just like, oh, you haven't, and it just is so crushing. And I'm just in that just like everyone else. I'm at that place where I just, um, like, I just don't think I can keep doing it. It's just so hard to keep doing the right thing all the time.   Terry  24:19 It really is. It is brutal. And when you fall off, you know, you have a couple of days where you're like, I'm just not going to. I did great. I'm going to celebrate today. I did great the last couple of days eating my celebrate today. And then it's like one more day. Oh, it's the weekend. Our stock start Monday. Well, you know, we're having a hard time getting back into that starting date.   Amy  24:46 So that is that is key, right? Is that okay? I fell off or I you know, I didn't do make the best choices, and that's fine. The problem is you don't want to get stuck there. You need to like step back up. Get back over it start moving again. fallen off and you know, it's okay, but just don't get stuck there. And that's that's the trap. And whatever everybody's gonna have different ways of mentally kind of challenging themselves to move beyond that. And then you're so lucky you have each other and you can, you know, motivate and try to encourage. That's it's important. It's right now especially.   Roy Barker  25:25 Yeah, I think that mental, the mental part of it is because no, we like to keep up on what's going on in the world. But it's unfortunate. It's just not not good news in the know, especially with this COVID it's now what we're seeing here is a lot of just saw a friend of mine that I went to high school with posted something about his granddaughter's whole sixth grade class has been quarantined out of an elementary school. So let's The first one was tough. It was affecting older people. Now this one seems to be different than it affects younger, but, you know, it's like, like you said, When are we gonna? When are we gonna feel like we're gonna handle this and they're gonna be live? Yeah, I just don't feel like I can live right now. And it's getting the best to me. Yeah, the scary part is is like, is this? Is this the new normal? Or? Maybe if it's, you know, is that something not   Amy  26:23 accept this as a new normal? I, you know, Rory, I did have a question for both of you. Are you guys doing any intermittent fasting? Or do you?   Terry  26:34 Do you do any of that? I was gonna bring that up to you. We had when we started doing plant based, we, we started intermittent fasting, where we would eat at noon, and would eat at 7pm and then not eat again until noon the next day. And we kept that up for a good while didn't How about how long do you think it's okay, you felt okay. until noon? Well, yes, I think up until I think about a week of it, I was kind of kind of done,   Roy Barker  27:10 I think we went for about a month or six weeks. But breakfast is my meal, the one that I enjoyed the most. And I just part of it was I just missed the meal. And then, but what I think we would call intermittent fasting, it may not be long enough, but if we could do like from 6pm, six, or 7pm to seven or 8am, you know, still like a 12 hours, I don't know if that's long enough to be considered intermittent fasting, but that would be optimal for us is just to be able to do that. And because that's my worst part is actually at nine or 10 o'clock at night. So that would cure a lot of things for us, you know?   Amy  27:53 Well, so I always look at 12 an hour, 12 hour fast as your if that's like, everybody needs to get to a 12 hour fast. And so you have to have that equal one to one ratio of feasting to fasting and so 12 hours overnight is going to give you that. And that's an I have a lot of clients who can't even to can't start there, they can do 910 hours. So we work our way to 12 hours. And then once you get to 12 hours, and that starts feeling really good, then maybe we do 12 and a half hours, and ultimately try to move it to 14 hours. And then if you really want to go for it, you can go to 16 hours. So more of an eating window than necessarily this idea of intermittent fasting. So for somebody like you who likes breakfast, well, maybe that's when you have your eating window, you have an earlier eating window in the day, and then you just end it earlier. So instead of, you know having dinner, maybe you eat your last meal at 5pm or 4pm or something like that you do your window that way. And I not going to do the math super fast in my head, but whatever would work out for maybe say an eight hour eating window from when you start and then stop. Okay. Yeah, so that's an that's another way to kind of play with it. Or if you want us to do a 10 hour eating window that then you're looking at a 14 hour fast. So you figure out Oh, I do like to eat earlier in the day. So I'm going to have my eating window earlier. So a lot of people are like, well, I'm going to eat at noon, and then I'm going to stretch it till you know, whatever dinnertime. A lot of people do it that way. But I come across a lot of people who are just like I feel better if I eat earlier. So I want to have that morning or that early meal. And you just shift to what works for you. And I asked you about the plant base because one of the things I find with clients and I always say no forcing a fast, I want it to happen naturally. And so when we are managing their sugars, so that they're you know, they're getting to that ability to use body fat for fuel, that's when they start to fast naturally, because now their body has plenty of fuel. It's not asking them to feed them and so their appetite really suppresses You do still get you still, your body will still ask you to feed it because it needs nutrients, it needs you to give it food, it needs those nutrients. But as far as that, you know, stored fuel, it's good tons of fuel. So you don't end up having those hangry these you don't like have that swing where you're like, I feel great, or I feel horrible. I feel great. I feel horrible. And so it makes it a lot easier. And again, if you start to prioritize that protein, you may find that you can do a little bit of a longer window. And but you should just let it happen. Don't force it. Just let it happen.   Roy Barker  30:32 Okay, yeah, cuz I was just thinking, if I do a 10 hour, that would be from eight to six, it'd be optimal. Now it's still given well, but really, you're saying you want to get to a 16 is? Well,   Amy  30:48 I think 14 is awesome. I do I think 14 is great. And if I guess the point is 14 becomes something that all of a sudden you realize, oh my gosh, I went 16 hours today. Fantastic. But you know what? Go with your 14, your 10 hour eating window, and then just let nature take its course. And if that ends up sometimes being longer? Great. Okay, well, we   Roy Barker  31:09 may try that, because that's something we did we know we just talked about, we've talked about shifting it. But really, that's what we would normally want to do anyway is you know, have that last meal around six. Yeah, not eat again till breakfast that cuts all my evening snacks out.   Terry  31:26 And, and so and   Amy  31:28 then you're also creating your own personal food policy, which is, I do not eat after 6pm. So instead of just being like, oh, maybe she has something in front of the TV, you're like, Oh, no, I don't eat after 6pm. It's that simple. It's really, it's one of those funny things. When you create a food policy for yourself, you think I do this, not this, it's that it's cut and dry. It's black and white. And boom, I recently did my had a new food policy that I put in place, which was I do not eat in front of the television. And it's so funny, I, I put up a video on what not to do. Because I put my food policy in place, I don't eat in front of television, this is going amazingly well for like a week. And then I started to get very antsy about it. And I started to feel not good about it. I'm like, I just can't do this. Like it's too hard. And I'm like, what is happening. And I realized in my brain, my simple, I do not eat in front of the television had morphed into no electronics, while I'm eating, no distractions, I have to focus on my food. And it just became overwhelming. And way too much. Because I like to read Yahoo News when I'm eating my lunch. And all of a sudden that was off the table. And then I realized that is not off the table. That is not my policy. It is only that I do not eat in front of the television. And then all of a sudden, it became easy again, I'm like, I can do that. You know, but all of a sudden morphing it into this thing where I had to be mindful all the time when I was eating and no, you know, it's just like, Ah, you know, I mean, at some point, I might get to that place from like, Okay, I'm not going to read Yahoo News when I eat my lunch. But that is not this time. I am not there.   Terry  33:08 I see. I mean, that's exactly what what we do is we just like restrict, restrict everything to the letter, and then we start adding things like exactly like that too much.   Amy  33:20 Yeah, we can have to get really good at that one thing. So it becomes this mindless action, like I don't to the point where you so what we're trying to do is become less mindful. We want to create these mindless habits that actually propel us in a positive direction instead of mindless habits that are totally working against us, like eating in front of the television. I must get more to eat because it's fun. I'm being entertained in multiple ways. Now, you know, so now when I just say no, I'm not eating in front of the TV, I just cut out all the extraneous food calories that I don't need. was so easy. Just a little tiny tweak. Okay. Oh,   Roy Barker  34:02 yeah, cuz that's always been my you know, for years that's been my downfall is that nine or 10? o'clock? hunger and, you know, sad to admit that there'd be times if I didn't even have something in the house. I'd leave it nine or 10 o'clock to go get it then. Anyway, just   Amy  34:19 better to do that though. It's actually better if you have to leave the house and go get it than to have it in the house. That's, you know, cuz you will, you will do that, but probably less often. If it was in the house, you need always do it. Right. Oh, oh, yeah, the food policy stuff. There's, like over eating that's my thing. Like I eat the right food, but I definitely can eat a lot of it. So there's a lot of food policies you can put in place to just help you manage just that one simple thing like, Oh, I don't eat in the car. No food in the car. Oh, I don't eat at my desk. No food at your desk, you know, simple little. Oh, here's one for parents. I do not eat off my children's plate. Oh, is it There, that's the only thing you're going to change. You can have what they're having, but you have to put it on your own plate. That's,   Terry  35:06 that's a good one. That's a really good one. Because that was always my excuse. And that's why I ballooned up. Many y'all do it gives you permission. Oh, yeah, I think you want that, that, you know, help them make their decision on what they want to eat. So you can finish it, because they're not gonna like it.   Amy  35:23 How many times you nibble off their plate? And you don't even realize?   35:28 It's what's Yeah.   Roy Barker  35:31 Well, Amy, thank you so much. For giving up your time, it's been a great talk in, you kind of inspired me to change some things around and see what that's gonna do. So I'm great. Yes. I'm so glad it was really fun talking with both of you, as well. So tell us what is a habit or a tool, something that you use on a daily basis that you feel adds a lot of value to your life?   Amy  36:00 I people are gonna hate this, I like to track my food. I like to track my food, I like to Well, I like numbers. I like data. And while I'm prioritizing my protein, I want to I want to hit my proteins. So I like to look and watch and see Did I hit my proteins is Was it a higher carb day or higher fat day? How did I manage that. So I use carb manager calm as my tracker. And the best thing that I can do is I can get up in the morning and I can put my whole day in my tracker. So I've already outlined everything that I'm going to eat, including snacks, not that I snack, but maybe I want to snack that day, I don't know. So I'm going to include some snacks just in case and they're still going to work, they're still going to my numbers are going to work for me, it's all going to work out even if I do decide to eat those snacks. So that's one of the things that I do to kind of keep track of what's going on, especially right now. Because as I mentioned earlier, I'm having a really hard time staying positive and just doing all the right things. You know, I'm just like, oh, so for me to like, at least stay on track that way. So I can at least see what I'm eating. And and then even throwing the things in there that maybe aren't the best. I got to put them on my tracker. And then I can actually see Well, what does that mean, if I eat? I don't know, Haagen dazs Mini cup. What does that look like in my tracker? doesn't look good. But you know, it's there. So.   Terry  37:28 Right. Well, and that positivity is really aware with Yeah, I mean, that's hard to find right now, you know, just on top of the regular things that you're trying to do? Well, and everything else.   Roy Barker  37:40 And I think it's important, you know, also about that is to be honest with yourself. And because I've done it before, you know, you keep track of all the good stuff, but the bad stuff. It's like a I'm not poor. But I think what we could do is we can see at the end of the week or the month, we can look at our results and say, Well, this is I can see exactly why because I had to hogging dos bars. Right, right. That's why I didn't get much, much traction this week. So   Amy  38:08 I read this thing, probably 10 years ago, and it said, so yeah, you don't have to write it down. But your body knows exactly what you ate. So you might as well write it down tricking anybody. And it's To me, it's kind of a game, like I'll get in the morning, I'll be like, okay, I want to hit my proteins. And I'm definitely feeling like I'm on an apple today. And we have some, you know, cooked red potatoes that we they're so good. And you know, so it's going to be a higher carb day for me. So I'll look at my, what I'm planning to eat. And then I'll look at my numbers. And I'll be like, okay, so I need to tweak some stuff here. Because it's so then I'll play around and see what I what I need to do to actually get the numbers that I want. So for me in the morning, it's just like this little numbers game that I'll play with myself. Right? keep it interesting.   Roy Barker  38:58 All right, well, Amy, tell people who do you like to work with? How that how you can help them? And of course, how can they reach out and get a hold of you.   Amy  39:07 So I often am finding myself working with women, typically 50 and older, who are at this great place in life. I refer to it as our second childhood. And we get to call the shots. But they don't feel great. So they're like, okay, I want I want this I want to feel amazing, I want to be myself, but you know, it's all about me now it's my time. So we you know, that's what I'm working with. And it's I also work with men, but more often than not women are the ones who come to me and sometimes they don't have a weight loss goal. They just want to feel better. And they want to make sure that they're doing the right things so that they maintain their bone health and their lean muscle mass and you know, that kind of stuff. And but you just my website if you go to it's called thesimplicityofwellness.com and actually, it's soon super simple if you go to my website, there's only one thing you can do. And it's a start here button and it just takes you into my free mini course. And, and so that's kind of what's going on there right now.   Roy Barker  40:12 Okay. Oh, great. And we'll include that in the show notes as well. Yeah. Alright. Well, thank you again, Amy. We appreciate all the great information and that's going to do it for another episode of Feeding Fatty Of course, I am your host, Roy   Terry  40:24 Terry.   Roy Barker  40:25 You can find us at www.feedingfatty.com we're on all the major podcast platforms iTunes, Stitcher, Google Spotify for not a one that you listen to. Please let me know I'd be glad to add it to make it easier for you to listen to us. We're also not all the major social media platforms we probably tend to hang out on Instagram. Love for you to reach out and interact with the third there and we have video of this interview will go up when an episode goes live. So check us out on our YouTube channel. Until next time, take care of yourself and take care of your health. www.thesimplicityofwellness.com www.feedingfatty.com

Balanced For Life Program, Eat and Live Cleaner From the Inside Out Featuring Sherry Diamond It's so important to strive for balance in life. This is from eating in general, to what you eat, when you eat, how much you move, sleep, drink water, and much more. Combine this with living clean, eating clean, and using clean products we can certainly improve our health and our outlook on life. Living from the inside out certainly has its benefits. About Sherry At age 64, I found myself waking up two to three times a night, and in a “brain fog” in the morning. I had bumps under my skin, and not feeling at my full potential. When I went for my annual medical checkup, my doctor informed me I was “knocking on the diabetic door” and needed to change the way I was eating. Since I am terrified of needles, I knew I needed to pay attention. I couldn't imagine having to give myself injections of insulin every day. Around this same time, my brother started teaching me about bacteria, how it forms in our bodies, and that it eventually causes high blood pressure and diabetes, as well as the negative effects it has on people with autoimmune diseases. This resonated with me because I have had Hashimoto's Disease (a thyroid problem) for 27 years.  I immediately started to eat cleaner, and honestly, after about 10 days, I already was feeling so much better and sleeping better too! By the time I lost the first 40 lbs., I could feel “the shift” in my brain for the first time in my life. I could picture what I would look like when I reached my goal weight. For the first time in my life, my brain and my body were becoming friends. I started feeling good from the inside out. This is when I began researching cleaner products for my personal use and at home. In the Stay Balanced 4 Life program, I will share all of these products and the information I've learned about them with you. I am not paid for any endorsements of these products.   The best part of reaching my goal weight is that I feel healthier at age 67 than I did at 47. I have more energy, more confidence and I'm moving through life at my full potential now. Once my brain and my body became friends, there was no stopping me. I finally gave the 232 lb. me a permanent eviction notice and she is never allowed back in my house again! This program is individually designed for your unique needs to help you feel better from the inside out.  www.balance4life.com www.feedingfatty.com   Full Transcript Below Balanced For Life Program, Eat and Live Cleaner From the Inside Out Featuring Sherry Diamond Sun, 7/11 2:08PM • 47:52 SUMMARY KEYWORDS eat, people, day, food, ice cream, life, roy, sherry, sleep, bad, journey, thyroid, drink, doctor, diabetes, margarita, noticed, good, night, sit SPEAKERS Sherry, Terry, Roy Barker   Roy Barker  00:00 Hello, and welcome to another episode of Feeding Fatty. I'm your host growing and I'm Terry,of course we are the podcast journaling chronicling our journey to health and wellness that can consist of, you know, our diet, what we eat, not necessarily a diet and then also exercise in movement, which is imperative for us, we do not move enough. And then also, you know, our mindset and being able to sustain our changes, we really have to get our minds right and wrap it around. So you know, and we also talk about our journey a lot and some different things like diabetes, which I struggle with. And then we also have professionals in the field on And today, we are glad to have Sherry Diamond with us, Terry, I'm gonna let you introduce Sherry.   Terry  00:00 Sherry Diamond is an entrepreneur and a coach for her program balance for life. She teaches others how to live from the inside out and not the outside in how to eat cleaner and use cleaner products, no matter their age or ailments. She developed the program three years ago, after much research and lost 103 pounds. She is 67 years young and does not take a lot of medication. And Sherry, I'm gonna let you talk to us a little bit about your journey. Three, almost four years ago, how you started out and and why you ended up where you are today. And how you did that.   Sherry  00:00 Well, hi Roy and Terry, it's so fun to be with you. I was so looking forward to today, because we've talked a few times. And you know, you guys resonate with me. So it's so fun to be here with you today.   Roy Barker  01:43 Thank you for that. Thanks for your day. Yeah.   Sherry  01:46 So my journey has been, you know, as I've told you, I come from a Jewish family where food is everything. It's like our life. And how I was socialized as a child really is what got me to be a yo yo diameter and be overweight is it most of my life, but really, as an adult in my 40s and 50s is when I think I was really at my worst. Um, and it's funny, because when I look back now how I was socialized as a kid, you know, if we were all together with our family, and everybody was eating or having ice cream, and it was a party, perfect, eat whatever you want, but come home from school and put your hand in the cookie jar. And my mom or my grandma would say, Yeah, I don't think you should be eating that. You might be getting a little too fat. And they said those words to me when I was a kid. Oh, by the time I got older, you know, I didn't know if I was supposed to eat the food, hide the food or what I was supposed to do with the food. And a lot of times I suffered in silence, but not terrible. Because I have to say, being overweight never stop me from anything like I dated. I got married, you know, men like me. It wasn't like people looked at me like I was a horrible, obese person. You know what I'm saying? Yeah, it didn't affect me that way. But when I was 64, he went to the doctor. And she told me that I was knocking on the diabetic door. And up until that point, and still now the only medication I take is for my thyroid because I have I have hypothyroidism. And that's the only pill I take. And I'm grateful for it. So I thought you know what, if I'm knocking on the diabetic door, I'm terrified of needles, I am not going to take insulin. So I better start looking at what's going on with food. And honestly before that, maybe a couple years before that I had a bad rotator cuff. And it was I was in terrible pain. And they didn't know if I was going to have to have my shoulder operated on but I did it. And I started researching foods that were going to help heal my shoulder and it was all about antioxidants. Because antioxidants are just you know everything blueberries, strawberries, all the dark berries, they're great for us. You know, spin is everything that has antioxidants, it's one of the best things you can eat. So I started doing that. And I learned that certain foods I was eating especially with too much sugar are terrible if you have problems with your joints or anything like that, and everything that causes inflammation. So I went on this journey and my actually my brother's the one that started me on the journey and started talking to me about eating cleaner and plant based and different things. And I did and I lost 103 pounds. I'll never get fat again and I tell everybody that I killed that fat girl I buried her and I watched her die and she's ever allowed back here again.   Roy Barker  04:42 Yeah, what a good feeling and you know, talking about the family not in this isn't placing blame but, you know, we kind of I grew up in that same situation, but it was more of the emotional eating like, you know, if you came home and had a bad day, it's like, oh, no, well, let's have something to eat that'll fix you up or it's like You know the celebration like yay things were awesome for you Let's celebrate and I know I kind of have a an addiction to ice cream and I love ice cream could eat, you know, just a ton of it all I can eat it for breakfast lunch and dinner. And you know, we've kind of talked a lot about it and I think I figured it out is that you know, whenever I would be with my grandparents, or my dad whenever I would work with them in the summer, like either helping them on their job or maybe just mowing the yard for them. You know, both of my grandpa's would be like, Hey, you know we've worked hard enough today let's go down to one of them went to the Dairy Queen and one of them went to the drugstore. Let's go get an ice cream and then you know, I   Terry  05:41 think back back when drugstores used to have ice cream. Cover wagon days. Sorry. Yeah, no, I   Roy Barker  05:48 mean, you know, like with my dad when I would go to work with him in the summer I can remember vividly setting in the Dairy Queen with the jukebox playing a Van Morrison song, you know, eating an ice cream sundae taking an afternoon break from you know, being out working hard. So, you know, when you think back about that, you know, that's, I think it's partly the ice cream. That's good. But it's that relationship. It's the happy times. It's just, you know, so much wrapped up in the emotion of it. No,   Sherry  06:16 you know what, right? I knew there's a reason I liked you. I came from a family where my dad, my dad literally could sit down after dinner and eat a bowl or to have ice cream and lay down on the couch and take a nap. Right. And ice cream was like, I love ice cream. And up until probably I can't believe I'm going to admit this, but I will is that up until maybe 10 years ago, eight years ago, it was no problem to sit down and eat a pint of Haagen dazs peanut butter and chocolate ice cream. It was delightful. But guess what all but all we were all we're doing. We're just stuffing everything that we're not dealing with down in the form of food and happiness. And we're calling it something else. And that's really what it is.   Roy Barker  07:06 Yeah, yeah. And I can say that was one of my bad parenting skills was you know, because we would go out we get the kids one of those, that the pots like that, of course, I would come home and eat mine before they even get the spoon out of the drawer. You know, and they were like normal eating people. So they might take a few spoonfuls out and be like, Oh, I'm gonna save this for later, may put it in a freezer, well, then when they get sent to bed and I get hungry at night, you know, I'd go in there and scrounge around and eat one of theirs, you know, then they get up all hacked off the next morning and my daughter she finally caught on. And so she'd start buying flavors that do I didn't like and wouldn't go in there and eat. Yeah. So anyway, you know, I think, I think our you know, it's, I don't, like I said, I'm not placing blame, but I think it's just patterns that we have grown up with in our lives that, you know, some of us have probably taken to the extremes and don't do well with and so, you know, that's part of what I'm trying to do is, you know, the ice cream has to go. But you know, it's funny, even now To this day, you know, sometimes when I you know, I'll be out working in the backyard, and I'll come in like, Oh, you know what, why don't we go get an ice cream, you know, goes to the store. That's just my go to thing. So.   Sherry  08:24 Right. But what's funny about what you just said about let's have ice cream, and about blaming, I never blamed anybody. Because honestly, when you sit and you look back at why you do the things you do, it all comes from a place of love. Because our parents, our parents didn't know any better. That's what they did. So they taught us what they knew. But for some of us like me, it was you can eat it when we say you can but then there's other times when you can't, because you're getting a little too chubby. Yeah, yeah. You know, but I will say that the ice cream. You're right, right. It has to go.   Roy Barker  09:02 Yeah, yeah. Yeah, it's gone. It's hard, but Terry's good about helping me with that for sure.   Terry  09:09 Oh my gosh, I try not to have any snacky anything. You know, it's hard. You have to have snacks. You just have to have good smell. I know. She means Ron. Yeah, I just mean Yeah, the the bad stuff.   Sherry  09:24 I'm gonna send you a recipe that's delicious. For dark chocolate peanut butter cups. And they're made with almond butter and they taste the next best thing to Reese's Peanut Butter Cups. And that can take place of the ice cream.   Terry  09:39 Okay, I want that. I want that because I am a peanut butter chocolate person when you're talking about the Haagen dazs peanut butter chocolate that was mine. That was my go to   Sherry  09:50 write in fact, when I make them which I don't very often but I make them when I feel like I need something sweet because I eat dark chocolate. Yeah, and um When I make it, it makes like 24 or 30 pieces, and I will eat two or three at a time. And I can't do that. So I give most of it away to my neighbor or a friend. And then I keep like five pieces. So I eat it once in a while, because it'll keep for a month.   Roy Barker  10:15 Right? Okay, good. So when you when you decided to make the change, you know, I understand the points that led up to it. So what are some things that you did? I guess, you know, in the first few days, or first few weeks, what are some of those initial steps that you took that you've been able to stick with?   Sherry  10:35 Well, I would say a lot of it was that mentally, I made a decision. Because I realized that you know, as much as we don't want to admit it, situations that I've been in, or people I've been around, or relationships, whatever it is, that aren't really good for me. There's people that are trying to enable us, you know, and being around the food police. And I noticed that it was around food police, if you like, are you supposed to be eating that? Well, meanwhile, they shouldn't be eating it either. And you don't I mean, if they're saying to me, sure, they're watching me what I'm doing. And I decided I wasn't going to tell anybody what I'm doing, I'm just going to do it. Because then you don't have to listen to anything anybody has to say because it doesn't matter. But what's interesting is, then when you start to change, some people don't like the change that you're making. So they're not supportive. And I made a decision that I'm the only one to be going forward in my life around people that are supportive of me, that are my cheerleaders that want me to do better in life. And if I make a mistake, they're going to say to me, you know what, here's where you missteps. But I'm still your friend, and I love you. And that's the kind of people I want around in my life going forward, not the NACA people who are creating all this negative energy and Oh, woe is me. And, you know, because they don't want, they don't want to change or no, they should they try to make me feel bad. Because I did know, this isn't about this isn't about anything else. I did the work. And that's it. And I and I never say to anybody else ever when I go anywhere, and anybody who knows me will attest to it. I never say to people, you know, you shouldn't be eating that. That's not good for you. I never say that. Because people have to live my mother used to always tell me you have to live and let live. Right. And whatever you do, you do Just don't tell me what I should be doing. Because obviously what I'm doing is working.   Roy Barker  12:36 That's right. Yeah, no, it's it's become a lot more important, not only in this journey, but in a lot of things, a lot of other things that we're going through, it's just, you know, you got to stay in your own lane, run your own race and right you can't and I think you know, in business we talk about you are the some parts financially and in your career, but were the people you surround yourself the five people you surround yourself with, you know, that their average income as well as is and but I think it's the same in this wellness journey as well. We have to really protect ourselves from all this negative influx that others can tend to get to you. And it's it's okay to be selfish and say, You know what, we just don't want to be around, we can still love you. We can still like you. But we don't have to be around that constant barrage of negative. And, you know, I understand that. Because sometimes I take it as a backhanded passive aggressive, like, Oh, well, you know, I know that you're eating a certain way. So we cook this or, you know, what can you eat on your certain D and I'm like, you know, there's really no certain deal. It's just, you know, for us, we're not on anybody's plan or anything, we're just trying to eat healthy, trying to do more, you know, plant base, not that we've cut out all meat or fish or whatever, we still have it if we want it in a good combination. But instead of making the meat the focal point of the meal, you know, more the plants the focal point of the meal and then a little bit of protein But anyway, it's not. I   Sherry  14:17 guess, it's not about the meat in it. I eat grass fed beef. I eat fish. I just don't eat chicken because it's a preference. I don't eat turkey. I eat omega three eggs. So you can still you see that's the misconception. plant based means you can't have anything that's meat or fish. No, you can. But you see the people that are saying that to you, boy, they're going I know I shouldn't be eating this. But let's make it about you. Right. Right. Good for you that you don't respond.   Roy Barker  14:49 Yeah, I mean, I just have to say look, this, it's we're just on a path of our own environment. To be honest, if I want a piece of chocolate cake, I'm going to sit down and eat one Should I eat one? And do I choose not to try very hard? Yes, the past that stuff up. But you know, I think the point that we tell ourselves are try to tell ourselves, you can't do something. You know, some of us are strong willed enough to say, I will show you that I can eat not only one piece of that cake I can play.   Terry  15:20 Oh my gosh, you tell me I can't do something I'm doing.   Sherry  15:24 Yeah, I understand that. I'm a rebel child, when you know every time you tell me. No, no, it's been my favorite words. since I was three years old. All you have to do is tell me No. And inside. I'm going really?   Terry  15:36 Show You heard me too. I so do that. Oh, my gosh.   Roy Barker  15:42 Oh, go ahead. No, I was gonna go ahead.   Terry  15:45 Oh, no, I just wanted to talk. Okay, so you said that you are you? You have hashimotos? Is that correct? Correct.   Sherry  15:53 Sorry, I'm hyperthyroidism. My thyroid doesn't move. Really?   Terry  15:58 Yeah, that's this the same as me, you know, I I have been taking, let's see, when was I diagnosed probably 2020 to 25 years ago with that. And I, I do like you I did, I'd lost about three or four years ago, I lost about 8590 pounds. Wow, I just quit taking every medication I was on. And the separate was one of them. But I did end up going back on it because because my blood work showed that I need to and I fluctuated you know, five to 10 pounds here and there more. But I've tried to balance like Roy's type two diabetes with my hyperthyroid his and his hypertension, you know, trying to incorporate everything all in one meal for you know, to address those certain situations. It can you do that? Do you have to address every thing? No, currently can it all? It all can kind of be the same thing? Do you have any words of wisdom for that? Because?   Sherry  17:19 And the answer is yes. Yes. And yes. There. It's one program for everything. Okay. Okay. So for me, I can't get off my thyroid medicine. The only thing that's happened to me which is good, is I you know, that's my goal is to get off of it. But I don't think I really ever will because I should have taken it when I was a kid. But our our doctor told my mom when I was a preteen and going through puberty, that No, it's just baby fat, and she'll grow out of it. We don't need to test your thyroid and my mom listened to him. And I didn't get diagnosed until I was almost I was 4041. My hair was falling out and I didn't have any energy. And I was sleeping at five o'clock in the afternoon. So I went to the doctor and found out that my thyroid completely shut down. And I started taking medicine. So I've been taking it for 27 years. But I am going to tell you that hypothyroidism, any kind of thyroid, autoimmune, any autoimmune disease, it doesn't matter what it is high blood pressure, diabetes, anything that you take any medication for, other than maybe an occasional aspirin is all about the food. And this is like you know what, we've talked about a million times about food being medicine. I used to go Oh, yeah, I'm so sick of hearing food is medicine. And guess what? I was such now. Now I'm almost like a hypocrite because no, really because food is medicine. Like what was wrong with me? I wasn't I didn't need I wasn't ready to listen. But you too, and everybody in the world that wants to eat better. All you have to do. There are certain foods that I teach you in my course you just have to let go of and everybody thinks this is a horrible thing. Like people say to me, does that mean I can eat cottage cheese every day with canned pears for lunch? That's right, you can't. So if that's so terrible to give up? Because you're going to swap it with food that's going to not only keep you full longer, it's going to take away your cravings. Yes, just give me one week to show you. And I promise you everybody feels better. My primary care physician   Terry  19:34 is on my program. That's amazing. When I read that, oh my gosh. How did that transpire? Me You went in   Sherry  19:41 and I inspired her because because I'm the one she's the one that told me I was knocking on the diabetic door.   Terry  19:48 And then,   Sherry  19:49 you know, and every year I come back and she's like, Oh my god, and then when I came back a few years ago, she's like Sherry, you are like an inspiration. She only needs Lose maybe eight pounds. But she told me she's got a lot of belly fat. It's because she's stressed out and all kinds of other things. And then she's not eating good. So she's she said, I need to be on your program because I know you know what you're talking about. And I need to listen to you. I was like,   Terry  20:16 I was floored. That is a great, Oh, my gosh, you can't get a better endorsement than that.   Sherry  20:23 Yeah, and she doesn't have she's not on any social media. So I can't get her to do a testimonial. But right now she's going through some personal things. So you know, the only thing that I have is I have her permission, but I don't really want to do it is to show her email that says, I need to be on your program. I'm bloated. And you know, and she gave me permission to talk about it. But I don't really like to put people's business out there. You know what I mean?   Terry  20:51 Yeah. Right. Yeah.   Roy Barker  20:55 Also, what are some other long term things or, you know, as we start through this journey, you know, I know that we we start down one path and like us, you know, we've made not major shifts, but we just, you know, we try to shift a little bit to make things work out for us. So, what are some other things that you've done for yourself?   Sherry  21:19 So one of the things that I think everybody needs to do, you know, one of the reasons I put together my plan is people would say to me, Wow, you look so good. You probably, you know, feel like on top of the world, and honestly, the best part of losing 103 pounds is no lie. When I look in the mirror, I go, yeah, you look good. But I'm not I'm not the type of person that goes, Oh, yeah, you're like all that and a bag of chips? I really No, really, I'm not like that. The thing that's so rewarding for me is that I have never felt healthier. Because one of the things that I that happen is people were saying to me, you know, I'm so busy. I'm so busy, I can't do this, I can't do that. And I thought, Wait a minute, this is why everybody's running around with their chicken with their heads like a chicken. Okay, what's the same chicken with their heads? Thank you. Oh, my gosh. And I said, It's not easy if it was easy with people do it. So I made it so easy that if a six year old in your house can read my food list, anybody can do it, I made it so easy. That was a and b, I realized that people have to make time, you can't get up and work 14 hours and take care of kids and do this and do that you have to take an hour a day, you have to go for a walk, you have to do some kind of exercise. Because once you start eating better, doing better, thinking better and moving a little better, your brain becomes clear. And you think better, right? And the next thing you know, everything in life is skipping along and all of a sudden, you go Wow, I've never been this happy with this much energy on top of the world I could do, there isn't anything I can't do. And that's how I feel. So you have to do   Terry  23:10 a little bit of everything. And sleep is a huge component as well, I'm you   Roy Barker  23:17 should have we should have just muted or when I had the chance,   Terry  23:21 oh my god, he can stay up till you know, one two o'clock in the morning. Because he has to get so many things done on his list. But then he'll just be so exhausted, he'll come to bed, you know, and of course, he's a dude. So he falls asleep at the drop of a hat. You know, as soon as his head hits the pillow, he's out. And then, you know, then then a few hours later, he's up again, trying, you know, and I know, well, I have issues with it too. But Sleep Sleep is just such an important component of being able to complete, complete the whole picture, you know?   Sherry  24:01 Well, I am gonna say you're absolutely correct, Terry, but I understand why.   Terry  24:07 Sorry. Well, I   Sherry  24:08 understand how Roy is because I used to be like that. I was like that at a time in my life. Where it was like one more thing and one more thing. And one more thing. And before I knew it when I was in my late 40s. I was suffering from sleep deprivation. Because I was going going going I was telling people Oh yeah, I can get away with four hours of sleep. No. And then when you cut out all the noise around you, and you try to go to sleep and you start eating cleaner, you get tired. You go to sleep, I sleep seven hours a night, sometimes eight, and I never I hardly ever wake up I sleep like a child.   Roy Barker  24:50 Yeah, and it's to me sleep. And I know this and you know Terry's jokingly given me a hard time because I know this sleep is a bad term. For me, because when I wake up in the morning a little bit tired, then I want to eat more all day or, you know, at 10 o'clock at night when I've got a few more things I want to do, like if I just have that snack, so it to me, it sets off really bad eating habits. And I trade it. I've said this before, I think on an earlier episode, but I traded in my bigger, well known watch fitness watch. And I just didn't like it because I didn't use the bells and whistles on it went back to the Fitbit. And they have got a really good sleep score component. And I actually hit an 83 last Wednesday night, I was so excited because usually not that good. But anyway, I've really tried to start monitoring all of this, because we there's an old saying in business, you know, we can't change what we don't monitor. And I think that's good for us in health, the sleep, the steps, the blood sugar, you know, all of these different things that we may know about that we need to monitor because you know, when I have some really bad sleep scores, my next days are not that good, because I'm tired. The brain fog eating worse than I don't want to exercise because I'm tired. And I've eaten but it's just   Sherry  26:14 And can I just say one other thing for you, Roy, because you do have diabetes, that not sleeping produces more cortisol, the cortisol in your produces belly fat. And when you have diabetes, it's not good. So you're producing more cortisol by not sleeping good. And that's why the brain fog and everything else I know about the brain fog, when I remember, when I was in my like, late 40s, early 50s. I was working for a big telecommunications company. And I was working 1012 hours a day at home, working, working, working. And then I would go out at night with my friends and eat pasta. And I get up in the morning. And I felt like I was in a coma from food. But it's a food coma. Right. And so you really need you should be careful, because that is a that is a key that's going to be key with you along with food.   Roy Barker  27:14 Yeah, and I noticed the last month has been terrible. We've just been assaulted by ones and zeros of the world, the digital stress that we've been through has been crazy. But you know, I had very little sleep. And I noticed that my blood sugar was extremely high. And extremely pro long time I was having trouble controlling it. But it's funny, because that night, you know, last week when I finally there was a couple nights in a row that I was pretty close to being in the 80s my blood sugar was way down, it was much more easier to manage. So definitely saw that for sure. And in the food coma, you know, like ours around here is going to the Mexican food restaurant with the chips. And the Margarita is they have a lot of these flavored ones, they have this syrup. That's just very, very sweet. And so what I would notice is the next morning when I would wake up, you know, sometimes it'd be till like 10 o'clock, my head would be so clogged up. I think I have a food allergy too, because I could actually, you know, it's just like a some kind of allergy that my head would be so stopped up till 10 or 11 in the morning before I can finally get out from under that.   Sherry  28:31 Well listen, nobody loves chips and salsa and some beers better than the other Not anymore. But you could still go out and drink and have fun. You just can't drink margaritas. Right? What you drink tequila?   Roy Barker  28:49 Well, that's what we talked about, you know, it's been a month or so ago. We maybe as a table it was it was May 5, we went up to the local restaurant and we were eating had a margarita too and came home the next day felt bad. And I just told Terry, I'm like, okay, here's the thing. We went up there for socialization for me and you to, for me and her to sit and talk. We didn't need the chips or the Margarita, you know, why can't this is the thing for me. I'm not saying everybody but for me, why can I realize that? It's fun to go up there and sit on the patio and enjoy. I could do that with a glass of water glass of tea and eating a piece of grilled chicken or a taco salad, you know, make healthier choices, be in the same atmosphere and have just as much fun. It just doesn't sound that much fun.   Sherry  29:38 But it is but you're absolutely right. Because I go out and I go out to eat and I go out with my friends. And you know one of the things that we'll say about alcohol is that depending on how long you've been drinking, you get to be a certain age and I noticed this when I was starting to eat cleaner, that drinking a beer was horrible and doing different things. And so I stopped doing it. And the only thing, the only alcohol that I like to drink, I like to drink champagne, and I like to drink tequila, and champagne, you can only have one glass. So I cut that out. Because if I can't have at least two, sometimes three, then it's not a celebration. Right? And so now I just drink, I could sit by tequila for a couple hours, and I'm good. But when I feel like going out and drinking, you know, which isn't very often, I'll have more than one. But that's it, because then I know how I need to eat during the day. So I don't have to worry about the scale. And and I never do because you don't have to count calories on my program, you just have to eat clean in you know, certain times of the day. That's all it's so easy. I mean, it's so easy.   Roy Barker  30:53 Yeah, and people don't think about the caloric content. I'm not a big drinker. Anyway, we may go out once in a while and have one but, you know, I referenced this as a friend that she had had the lap band put on and we used to my high school class used to meet every Thursday night, you know, we just have a little get together. And she had had the lap band in, she got to where she started gaining weight. But what I noticed was that these little get together, she you know, she might have three or four of these margaritas. And so I asked the guy one time, not in front of her one trying to embarrass her, but I asked the guy, what's the caloric content of those things? never really thought about it? About 12 to 1500. So, you know, or somebody that was assuming, you know, 4500 calories, just in drinks alone in one evening. And so, you know, we don't think about our I don't never really thought about the impact of things like that.   Sherry  31:52 Yeah, it does have an impact. And as you get older, you can't I mean, for me, I rarely drink. Um, and I don't feel like it because it feels different now that my body feels so healthy. It actually gets in the way.   Terry  32:09 Oh, yeah. That That makes a lot of sense. Well, and, and really, it's not too late, ever to start.   Sherry  32:19 This thing, nobody knows that better than me. You know, I started in my 60s. And everything fantastic in my life, including my program, and my business partner, Karen and working with her and everything we're doing together, this is going to be when everybody's retiring and hanging out, I'm doing exactly the opposite. I'm going to be working and having the best next five to seven years in my life. And then I'm good. And you found something that you love to do. And some people it takes a lifetime to do or they never find that balance, you know, to do something that they love. And to make a living at it. No. Well, I always knew I'd wind up here, I just didn't know when it really because my whole life when when I this is why I teach people about living your life from the inside out. When I look around me now and this isn't a bad thing. And I'm not saying anything bad about anyone. So I want to make it very clear. But for me personally, when everybody was chasing the marrying the richest guy and having the most money and having the cars that everybody says oh, look what you can afford. That stuff is all nice look, I like nice things like everybody else, but I wasn't chasing it. I was chasing happiness and being myself and being who I am. And you know, I moved away from home when I was young, and all that stuff. I just wanted to be on the journey of me. And here I am at 67 and I'm the best I'm standing in the best legs I have ever been in and doing exactly what I love and want to do for the rest of my life. And I I couldn't be happier.   Roy Barker  34:06 Now that's awesome. It's an awesome thing to remember sometimes when we ask ourselves but why if the Why is just the money or the fame or the fortune probably need to rethink that when you because you know when you get to a certain age like like I am you start realizing it's the relationships it's the time you know, like yesterday. I hope that told the story once I hope it's not repeating myself if I am you can stop me but you know we had a taping that canceled yesterday afternoon so we loaded up the dogs and just went for a walk and it was the best thing you know, we haven't done that in for ever. But you know, try it. I guess this last week you know making a resurgence and thinking about us more our health and doing those but instead of us saying hey, let's go eat somewhere was like, let's go for a walk somewhere. And it was a much better decision for us.   Sherry  34:58 Well, yeah, and you change the person of your brain. I'm going to tell you every single day, every single day I fit it in, whether it's morning, afternoon, the evening, it doesn't matter. I take my headphones and plug them into my phone, and I go for an hour to a two hour walk every day and listen to music and think and read, it just resets your brain and you think about all kinds of things. instead of staying up half the night, go for a walk and listen to music or just sit down and meditate or go sit outside in the backyard and lay in the grass, you know, anything, just something that's completely different. And you'll see how your perspective and everything changes. Right? Exactly.   Terry  35:41 Yeah, that's that's really important. And meditation, you know, we've been getting into meditation a lot more. Well, this year for sure. But that helps so much. And I gotta tell you, I I love to listen to loud music with my headphones. But I love to scream, sing and I try not to do it to Roy but every once in a while I'll blurt something out. off key for sure. But I just love to scream sing and my you know, if I'm in my car, I'm like, I'm cranking it up. And that release. Oh, there's nothing like it. It's awesome.   Sherry  36:18 I love it. I do that to me. That's all I do. I just blast the music and let's go right.   Terry  36:24 That'd be fun. And somebody walk in, you know, scream sing. I'm gonna have to try that one. I'll do it with Roy. That'll be fun. We'll get some good looks.   Sherry  36:33 Well, two guys, you don't live closer. I would go walk with you every day. Hey,   Terry  36:37 I come out that way. I'm calling you. Alright, let's go. Okay.   Roy Barker  36:41 So before we start wrapping up, the one thing y'all are talking about I was interested in is the thyroid issue. Are there certain things that are good bad that you have to watch for that? Or is that just something that medication is really all you can do for it.   Sherry  36:59 Um, now, for me, when I was when I thought I was doing when I was trying to lose weight, you know, and maybe yo yo dieting, I noticed that I was eating certain foods. And even though I was losing weight, my belly was so fat. And I still had that belly fat, which is, you know, like we talked about before, that creates illnesses. That's where the illnesses start, you know, in your, in your gut. And so for me, the medicine is very important. But the foods that for sure, you have to cut out you have to cut out sugar, and you have to cut out wheat. I don't care if the doctor tells you because you're diabetic, you should eat oatmeal or a piece of wheat toast for breakfast. I'm going to tell you don't do it. Okay. I mean, those kinds of things, you know, anything White is horrible when you have diabetes, it's horrible. It's horrible for all of us. Because there's a saying, if it's white, it's not right.   Terry  37:56 Yeah, I've heard that. Right. I mean, all the starches, all the everything.   Sherry  38:03 And it's not about keto. And it's not about calories. And it's not, it's about only one thing, and I can't give away all the tea. But I am going to tell you that it's the one thing that's on my food list that you can't it's left out of every single food. And that's the key to having a healthy inside so that you can live from the inside out. Right. Okay.   Terry  38:27 Okay. Yeah. And well, I was gonna say, and I had heard about the wheat as well. And then the sugar and the sugar. Yeah, the white everything white. Yeah, we had had,   Roy Barker  38:39 I don't want to know that. No, I just anyone interrupt but the we had an eye doctor on. And he was saying, and I don't know that you'd have to go listen to the episode because there's a lot of probably doctor terms in there. But something about he cut out the wheat and everything in the dairy in the morning. And he started having him a smoothie that you know, was based on kale or spinach and some other things, you know, maybe some berries in the right quantity. But there's a there's another score that you get for your eyes. And, you know, he said that this improved their score by not having that wheat in the morning for breakfast, that it was really detrimental. And him and his wife took whatever they took this test together and scored like what 10 or 11 Yeah, and I think he said most people were down like six or seven or eight. But anyway, you know, there's a lot of other besides just the weight and how we feel there's a lot of other implications to other functions of our body that go along with this food as well.   Sherry  39:49 Exactly. And you know what i what the doctor said. I'm sure all of it is true, because the things that you swap out the foods that you swap out for, you know, Like a piece of toast, or the oatmeal or the cereal with milk, you'd be surprised. Just within, you know, a short time you can tell the difference. As time goes on, it's very apparent when you're eating cleaner foods.   Roy Barker  40:16 Yeah, and then the, a couple more things, we don't have to elaborate on it. But we've also learned that, you know, so much of our health starts in our gut, even our brain health, and that, you know, we've got to be sure and take care of that with what we're putting in. And, you know, that gets us back to the original thing that we, you know, you brought up was that food is medicine. And it really is, if we eat the right things in the right quantities, we can make ourselves so much more healthier.   Sherry  40:46 Absolutely. I mean, absolutely. Because, you know, it's like what you said earlier, Roy, about the way you eat when you don't sleep good. And then you have this food, food fog, like brain fog, because you grab the wrong snack or you did something because you get a rush for a few minutes, and then it goes away. But when you're eating clean all the time, you stay fuller longer, and you don't get that kind of rush like you do from sugar, the rush you get is that you can actually feel the food. Like you can feel it in yourself. It feels so good. And you start craving good food, right? Instead of the bad food. And that's the best part was like now going and eating ice cream. It I look at it and I go I can't believe I ever did this. Like why would What? What I want to eat this. It's not even, it doesn't even appeal to me anymore.   Roy Barker  41:45 I'm getting there. Not quite. I'm almost there. We don't go near near as much. So I can be glad when I would be hard standing in front of it. But I'll be glad that day when I can have the strength to stand in front of and say I'm not having that.   Sherry  41:59 Well, if it doesn't come through the door and you don't put it in the freezer, you can eat it.   Roy Barker  42:05 Well, yeah.   Terry  42:06 I'm this doctor. Yeah. I mean, not sta lk. Er, although no. But I am the pantry Stalker and the fridge stalker. So yeah.   Sherry  42:17 Well, you're, you're, you're doing a good job. But I think that you need to just let it sit in the freezer in the grocery store for somebody else.   Terry  42:29 My advice away that   Roy Barker  42:33 All right. Well, Sherry, thanks so much for taking time out of your day to be with us. Before we get away a couple questions. First off, what is something that you do in your daily life professional or personal, just a habit or a tool that you may use something that adds a lot of value?   Sherry  42:51 Well, one of the things I do every day when I wake up is, you know, I don't meditate in the traditional way of meditating. But I get up and I sit without my phone on or anything for 10 minutes. And I just think about today is going to be a good day. And I'm grateful for everything, you know, and I do that. But then the other thing that I do is, I you know, and I've really been doing it my whole life is I get up and I'm ready for another day. And let's go and it's not going to be perfect. But let's have a good day. And let's just keep moving forward and being positive. Because if we're positive and we help other people get to where they want to go, then life is is terrific. You know, I think your attitude is really everything. Right? And move your body every day.   Roy Barker  43:34 Yes, walk. Yeah, that's important. And that's something you know, especially through the pandemic, just being feeling like not feeling like I am blessed that I enjoy what I do. But that can be a curse, because I can sit here for extremely long periods of time, you know, not get up and move. But another great thing about this Fitbit is it's got a 250 step an hour reminder. So, you know, every hour, I get up, make sure I get you know, just walking around the house, just make sure I get my 250 in, right. It's it's nice because it compounds and at the end of the day, you know, I've got 2500 steps. So if we go walk in, or go to the gym, or whatever we do, you know, I've already got a pretty good, you know, start on trying to get to my numbers every day. So yeah,   Terry  44:26 anyway, and a small step. That's what we've been finding out. I mean, every day more and more. It's it's beat into us that the small steps, it's all about the small steps.   Sherry  44:37 Yeah, just put one foot in front of the other every day and be happy. And whatever it is that you really, really want. You really have to ask yourself, what do you really want because if you really want it bad enough, then you're going to do it. But how bad do you want to see and that's the thing I had to ask myself how bad did I want it? I want it bad enough that I needed to change and that's that The key word is change.   Roy Barker  45:02 Alright, Sherry. Well, thanks again, tell everybody who do you like to work with? How can you help them? And of course, how can they reach out and get a hold of you.   45:11 So I want to work with anybody and everybody, anybody who is struggling in any area of their life, especially if it relates to food, you can go to our website, it's www.balanced organically.com. And my link is balanced with the number four life. So it's www.balanced4life.com you can send me an email at Sherry s h e r r y @balanceorganically.com, and you can go on our Facebook page. It's called balanced4life. And messaged me reach out to me and I just want people to know that for us, you know, my business partner, Karen, I'm so grateful to her every day, she she knows that she is one of the best things that ever happened to me. And for us, we do not want people to, it's not about money. So if you go on our website, and maybe you can't afford exactly the amount that I charge, just let me know. And I'll work with you. Because my thing is, I want you to be healthy. This isn't about money. It's about getting healthy. And so if being healthy is something you want to do, then get in touch with me and we will work it out with you.   Roy Barker  46:24 Okay, all right. And we'll be sure to put all that in the show notes as well, so y'all can reach out to Sherry, again, thank you so much. It's been very informative. We appreciate it very much.   Sherry  46:34 You guys are the best I had such a good time. And you know what, even after this, please reach out to me for anything, I am going to send you the recipe. But honestly, I know and I said this to you in the beginning, we were meant to be friends and stick together. Alright.   Roy Barker  46:52 Almost every reason we love doing these shows is because we meet so many fantastic people from all over the world that we wouldn't have been exposed to otherwise. So it's always a blessing for us to meet people like yourself. So thank you for guys. Thank you. Thank   Sherry  47:06 you for everything you guys do the best and have a lovely lovely day.   Roy Barker  47:09 Okay, thanks. that's gonna do it for another episode of Feeding Fatty. Of course I am your host Roy and I'm Terry, you can find us at www.feedingfatty.com. We're on all the major podcast platforms iTunes, Stitcher, Google Spotify, we're not on one that you listened to please reach out we'd be glad to add that to make listening easier for you. We're also on all the major social media platforms probably hang out on Instagram a little bit more than anywhere else. So please reach out there if you'd like to interact. Also, a video of this interview will go up on YouTube when the episode goes live. So be sure and check that out. Till next time. Take care of yourself and take care of your health. www.balance4life.com www.feedingfatty.com  

Sauna zu Corona-Zeiten: Wie funktioniert`s und was bringt`s/Bogenschießen im Selbstversuch/ Eishockey-Profi Patrick Reimer empfiehlt Radfahren/BR-Wandertag im Steigerwald/ Wandertipp Bayerischer Wald/

Nesse episódio, a colaboradora Renata van der Haagen, Coordenadora de Gestão de Gás na Comerc Gás, contou como foi a sua transição de carreira ao entrar para o nosso time e quais são as principais novidades do mercado de gás no Brasil. No segundo bloco, a Renata compartilhou com a gente como foi passar uma grande temporada no Sul do país durante o isolamento social.

Airborne Entrepreneur Podcast - Interview with Imogen van Haagen from 20 Fit Australia 20FIT Training is one-on-one Personal Training combined with full-body Electro Muscle Stimulation. The workout is only 20-Minutes and equivalent to hours of Strength Endurance training in the gym. This 20-Minute workout is revolutionary to the fitness industry and will blow your mind when it comes to keeping fit! With 20FIT training, you'll train 90% of muscles simultaneously for the entire period of 20-Minutes! Whilst your muscles are Electronically Stimulated your Personal Trainers will guide you through static and dynamic movements to target different muscle groups. Meet Imogen, the owner of 20Fit Australia. :-) or find more about her and 20Fit here: https://www.20fit.com.au/ Enjoy Alex alex@thementoringeffect.com  

Find us: Head to our community page to register & join the MindfulCommerce community as an expert, brand or merchantInstagram: @mindfulcommerceFacebook @MindfulCommerceContact Us - info@mindfulcommerce.ioWhere to find One Circular World:One Circular World - WebsiteWhere to find Claire Potter:Claire Potter - Email: claire@clairepotterdesign.com Where to find Recurate:Recurate Where to find Adam Siegel:Adam Siegel - Email: adam@recurate.com Links Mentioned in Episode:University of Sussex - Product DesignGlobal Ghost Gear Initiative (GGGI)Surfers Against SewagePatagoniaPatagonia - "Don't Buy This Jacket" AdLoopFairphoneMud JeansRent The RunwayCradle to Cradle - bookEllen MacArthur FoundationLimeLoopPeak DesignLa LigneRe-Ligne - La Ligne's Resale MarketplaceBrass ClothingJackaloTotem Brand CoLululemon Resale LaunchShownotes:Krissie Leyland  0:00  Hello, and welcome to The MindfulCommerce Podcast, a place where we talk to ecommerce brands and service providers and developers who care about protecting our planet. I'm Krissie!Rich Bunker  0:11  I'm Rich, and we're your hosts. This podcast is an extension of the MindfulCommerce Community. Krissie Leyland  0:18  The MindfulCommerce Community is a safe place for ecommerce brands and experts to connect, collaborate and explore opportunities to work together to unleash the power of ecommerce as a force for good. Rich Bunker  0:30  You can join by going to mindfulcommerce.io and clicking "Community". See you there!Krissie Leyland  0:35  Hello, this is the second episode of our series where we upload our special panel events with our ecommerce and sustainability experts. This event is all about the circular economy: why ecommerce brands should get involved and how can they go about it in the easiest and most efficient way possible with our incredible guest speakers Claire from One Circular World and Adam from Recurate. Claire is from One Circular World, which is an educational resource exploring the circular economy – not just for business managers, politicians or policymakers, but for all of us, including those in the ecommerce world. And Adam is from Recurate. Recurate enables a beautifully integrated resale marketplace directly on ecommerce stores. So this means you can very easily integrate a secondhand store directly on your website, which is great for your brand and great for the planet. If you're a regular listener, follow us on social media or have gone through our incredible Sustainability Framework, you'll know that I talk about Recurate a lot, so this was a long time coming. So thank you, Adam and thank you Claire, so so much for taking the time to deliver your knowledge to us. Thank you to those who attended the event live and thank you lovely listeners for being here with us on the podcast. So if you enjoy this event, you'll love being in our community. We are introducing live training events in our community group, so it's a great time to get involved if you want to learn about growing your ecommerce business in the most sustainable and positively impactful way. You can join the community for free by going to mindfulcommerce.io and clicking on "Community". I'll also link to the direct link to join on the show notes. Okay, let's get right into it and let's go over to the event. Enjoy.Claire Potter  2:50  Good afternoon, everybody. Hi! Thank you so much for having me. We're gonna be talking about circular economy, and what can basically people do with it, particularly from a commerce perspective. Firstly, I'm going to give you a quick, quick introduction to me. So like many of us, I wear many different hats. I run a design studio, I identify as a designer, I trained as an interior architect, and I specialized in eco sustainable ways of working that eventually became a circular economy way of thinking. That was founded in 2008. Also I'm a lecturer at the University of Sussex, and I'm the head of the product design course at University of Sussex. Mostly because of my interference, I suppose we've become quite a sort of a hub for circular economy learning with regards to products, and how it can become an integral part of the educational process because our product designers are making all the stuff that we have in the world. So that's another day job. As far as volunteer stuff, I'm actually the working group coordinator for the Global Ghost Gear Initiative, which is a bit of a mouthful, but basically this is end of life fishing nets, stuff that's been abandoned, lost or discarded. And this is a global thing. So we've got members of the GGGI that are really little organizations like me and my design studio, all the way through to governments. So it's really far reaching and an amazing set of people doing incredible stuff globally. On a more load local scale... I'm based usually down in Brighton, in Lincolnshire. I'm actually based down in Brighton & Hove and I'm one of the regional reps for Surfers Against Sewage, which again is a volunteer role and I'm the plastics person. As I say: disclaimer, I don't surf but I can snowboard and I know nothing about poo, but I know a lot about plastic. So that's basically the stuff that I do for Surfers Against Sewage: leading beach cleans, educating people about plastic, in particular marine plastic, and that's been my specialist nerd niche, as I call it for the last year 12 years. Then everything sort of came together with One Circular World, which is the hats that I'm wearing today and I'm going to talk to you a little about that in a second. But how does all of that knit together: it all knits together because of design – because everything we have in the world is designed from our systems to our stuff. The way that we behave has been designed and influenced in multitude of different ways. A lot of that can be influenced in a good way, I think through behavior change, circular economy thinking, and the value of the products and the materials we have in our lives, regardless of whether there's something that is relatively short term or something that lasts for a very, very long time. So basically, I deal with people and I deal with stuff. That is the sort of the top line of everything I do. I know a lot of you have probably joined this and know a lot about the circular economy but just in case you're not too sure about the terminology, this is the kind of way I explain it to most people: It's basically how the natural world works. So if you think about it, you can have a leaf, that leaf will get eaten by Caterpillar, the caterpillar gets eaten by the bird, the birds sadly dies, that bird falls to the floor, it composts, and then it ends up nourishing the earth itself and allowing a tree to grow more leaves, which can then be eaten by more caterpillars. So you can see here that even though I've put this in a line, it's a system that works in a circle, or a loop in a way, because it's a little bit more complex than that. So whatever is at the end will eventually go back to the beginning. But we don't work in that way. We're the only species on the planet that creates any kind of waste, which is quite staggering. So we work in this linear way: we dig things up, we make something, we sell, we buy things and then it gets to the end of its life, regardless of how long that life is. It mostly ends up in landfill, or ends up in incineration. Sometimes it gets recycled, but it works in a linear way. Not all of our systems work in that cyclical way, just like nature does. So if in doubt, when you're thinking about the circular economy, because it can be pretty complicated, we're going to dial into a few bits of that in a second, think about how nature works. Does nature do this? If it doesn't, then it probably isn't part of a circular system. So another way of calling it is "cradle at the beginning to the grave at the end": it's a linear lifeline. Now I have a bit of an issue with the word sustainable but it is genuinely the word that most people associate with green living, eco living & sustainable living. But if we think about that linear model we just looked at, in the truest sense, that isn't a sustainable way of working. Because we have finite resources & we have finite amount of carbon we can put up in the atmosphere. We're really reaching the limits. So to sustain that way of working into the future, it's going to be hard, if not impossible. This is why I tend to try to not use the word sustainable when I'm teaching because I really need to tell the students, "they need to shake up the system a bit and make the system better."So a lot of people go, "Amazing. Well, that's the reduce, reuse, recycle, isn't it? We've been doing that for a long time." Well, not quite, because we've got the linear economy, the cradle to the grave, stuff gets made stuff goes to the bin/ Then we have the recycling economy, which is better, you can see the bin I've drawn is a lot smaller. But it means that things might take a little bit longer, but invariably, they get to not being a greater quality, or they get broken, and variably they just end up in the bin anyway. But the idea with a circular economy is that we don't have a bin at all. Everything goes round in a circle, or loop. It isn't as neat and tidy as this but it goes round and round and round, sometimes in the same form, ie a plastic bottle to a plastic bottle, sometimes in different forms like a fishing net, all the way through to a carpet tile, for example. But it gets transformed in different ways or it's the same thing again, it goes round and around. And it is a lot more complicated than just making stuff. We have what we call a hierarchy of actions and this is a really important thing to think about when you are understanding how to engage in a circular economy either as an individual or as a brand. So we have the reduce, reuse, recycle in this spectrum here and you can see the biggest one we have is reduce. We need to reduce a lot of things that were buying, using and consuming so quickly. We have got recycling there and we got rubbish, which is basically at the very end. But we've got reusing the stuff again, and again, we've got longevity, we've got repairing, which is part of reuse. So if you have something that needs to last a long time, you might need to amend it to be suitable for how your life has changed. It might be that it needs repairing as it goes along and we know that so many of our products are not designed to be repaired. They are produced with snap fittings, which means that you can't really easily get into them, they break as you try to get into them. It might be we can't get parts. So the way that our stuff has been designed has meant that circularity in the sense has become much, much harder. So that's something we're trying to shake up in the educational system. We do have recycling, of course, but recycling is a destructive process, ie the thing needs to be dismantled, taken to pieces, smashed apart, melted before it can be turned back into something, which of course takes energy. Then we have recovery, which is a fancy word for incineration with energy that is taken from the incineration process. Then hopefully, if we've got a biological waste, we might be rotting it, turning it into compost. And at the very, very, very bottom: we have rubbish, which might be landfill. As you can see here, this is the hierarchy of what we want to be doing: rubbish at the very bottom, and actual reduction at the very, very top.But when we really think about circular thinking, you get even fancier little sketches like this one, which is called the butterfly system or the butterfly sketch. You can see here we've got each of those different hierarchies that we've just looked at but we've sort of split them into halves. So we've got us, as the people in the middle & at the bottom. Then at the very top, we've got our linear system. So we're grabbing the stuff out, we're manufacturing our things, we're distributing, selling our things to us, but instead of it going to the grave at the very bottom, the landfill incineration, it gets split into two elements. So technical materials, which is everything synthetic. Metals go into that as well. Everything that's biological is everything that's organic, not in the certified sense, but in the sense that it's been grown. I just want you to take five seconds to look around your room now and look at every single thing in that room. You will not be able to find anything that is an either a technical material, or a biological material. So where I'm sitting at the moment, I'm sitting at a table, and it's got a wood core. So that's very much a biological material, but it has a plasticized top to it. So that's a technical material. So some things might be pure. I've also got a cotton tea towel looking at me. So that's pure cotton. But we might have something that's a mixture of the two just like this table. So you might have something that's purely technical material, synthetic, like a plastic, something that's biological, like this tea towel that's looking at me, or we might have something in the middle. But each of these things can be split. And we could be thinking about how we might be reusing them, how we might be repairing them, how we might re manufacture them, or at the very end recycle them. Hopefully, the recycling goes into some kind of remanufacture stage. So nothing really drops through the bottom. If this is a big sieve, all of our stuff is sitting in the sieve and nothing's falling through the gaps at the bottom. It's a landfill, or incineration. As soon as we start to mix things together, just like this table I'm sitting at, it makes it harder to reprocess. So when we're thinking about circular systems, we really want to try and keep them as pure as possible to either being a biological material, or either being a technical material if we can. This is basically how circularity works. It's a series of systems that interconnect and crossover in a multitude of different ways. I'm happy for you guys to have these slides as well, because these are all my little doodles in here. It makes it much easier to look back in it when you're thinking about this. So if we go back to our hierarchy of actions, I want to look at a few examples of how different brands are doing really great stuff in different stages. I have a few hero brands that I talk about. Some you might agree with, some of you might disagree with. Yeah, really happy to chat about this. One of my favorite brands is Patagonia and they've been going for a long time. I actually had a very interesting conversation with a friend who wondered whether Patagonia were doing the good stuff, because they needed and wants to do the good stuff, or whether they understood that the good stuff would make them money. In some ways, it's kind of a bit of both because business makes money. Circular economy has economy in the second half. It's not done for fun. It's done for business. So this is something we really need to understand: that you can be a business and work in an ethical manner. Really you should be, there's no question about it. But when we look at the refuse and the reduce, which is the first two of our hierarchy of actions, we can see that this is something that Patagonia did quite a few years ago now, which was the ad that they ran in the New York Times, just before the Black Friday events. And it said, "Don't buy this jacket." Now, that isn't the sort of advert you'd usually see around Black Friday, it would be like "buy this thing", "this thing that you own isn't good enough anymore", "this is how you should upgrade it" & "this is what you spend your money on". Patagonia went the other way and went, "We don't want you to buy this jacket, unless you really need it. We don't want you to buy this jacket unless you pledge to actually repair it and keep it going for as long as possible." So it's almost like you were entered into a contract that you were saying, "okay, I take ownership, and I take stewardship of this jacket." It isn't something that is just a throwaway item, because you understood that the brand wants to help you keep it going for longer. Patagonia do this, they have one of the largest repair facilities in the US and they will help you find a second market and Patagonia stuff holds its value really well, because it's good quality. So this is one brand that's working really well in the kind of the refuse and the reduce sections. Yes, they're massive. But this doesn't mean to say that smaller brands can't do similar things as well. When we get to reuse, we can look at systems like Loop. Now Loop again, originated in the US, and it's just come to the UK. And it's functioning through Tesco, which is really interesting. Loop is a deposit return scheme, but it's actually maintained by the Loop manufacturers themselves. So the interesting thing with refill stores, and I'm sure wherever you are, there's probably somewhere you can go and get a refill of beans, pasta etc. But it's not really a branded item, it's a generic item of pasta, rice, etc because quite often we're not really wedded to any particular brand when it comes to these kind of items. Whereas when it comes to some other things like your deodorant, your ice cream, your tomato ketchup, some people will only buy a particular brand. Now, how did you get somebody who was that wedded to a particular brand to engage with the reuse system because it's very much you go to the shop, you buy it, you use it, it ends up in recycling. Loop bridges the gap: you basically do your shopping as you would do, usually you pay slightly more for your items. But those items come packaged in glass, in stainless steel, and in refillable packaging, and then when your next delivery arrives, you can put your empties into a Loop box and they go back for refilling. So you're getting the actual items in a reusable container, which looks pretty awesome. It doesn't have any leaching of chemicals from the plastic into the item as well which some people are concerned about. But it means that you're able to get your Heinz tomato ketchup, or your Haagen dazs ice cream or something that you really are wedded to. So again, this is a massive example. If you run a business that has any kind of item that is used up, is there a way that you can try get that packaging back to be able to refill it for your customer. There's huge amount of benefits for this because you have to buy less packaging, because you're not giving away the packaging with your item. It also means that you're taking responsibility for that packaging as well, which is actually a really great thing in the eyes of the consumer. So there's lots of wins, if you can incorporate any kind of reuse system into whatever business model you have.As we said earlier, repairing is something that we used to be able to do, there were screws that held things together. Now, if you want to try and get into your iPhone, you need special tools to get into your iPhone because Apple doesn't want you to get into it. But there are lots of companies that are challenging this and Fairphone is one of the best examples of repair. So the Fairphone is designed to be taken to pieces and to be upgraded. So it's sort of every 18 months or so when your telephone provider rings you up and say hey, you're entitled to a free upgrade. Nothing's free. By the way, if it's free, it means somebody else is paying along the way. And all they want is for you to carry on paying your monthly subscription. If you own your handset, you're not making them any money anymore. The way that Fairphone works is that they don't really want you to have a new phone. If you want to upgrade your camera. Great, buy the camera module, take it to pieces, plug your new camera module in and then you can send the old one back to them. So it's an upgradable system, not the entire handset like we have with most of the other manufacturers. So if you have anything that's electronic that will get out of date batteries get old, they wear out. Is there a way that you can take it to pieces which makes it actually easier for you to be able to repair it as a manufacturer, as a producer. But it definitely means that other people are empowered to want to keep it going for longer. As we said, circularity means keeping stuff in the loop for as long as possible before it gets towards the bottom of that sieve, and could potentially fall through the bottom. Redirection. eBay is the best example of redirection. We've had booth fairs, charity shops, anything that means that you are giving something a different life in a different way, with a different owner. But what is interesting from retailers is that it hasn't really been tackled much. It has been very much a person to person or business to business kind of model. But IKEA has literally just launched their circular system, which means that they will take back your old IKEA furniture, and they will help redistribute it. So this is second hand IKEA furniture. Yeah, of course it has to be in working order, it can't be falling to pieces. That is one criticism of some IKEA furniture, that it is designed to be put up and kept up. It's not designed to be put up taken to pieces put back up again, etc. But a lot of IKEA stuff is very solidly made, whether you like it or not. So it is actually great to be actually redistributed. A lot of IKEA furniture isn't seasonal, it doesn't come in and out of fashion, so you find the same thing for years and years and years. It has got quite a utilitarian way of being designed, which means that it's great for redirection. If it's in good condition, why not distributed to somebody that needs it? So this has just been launched, I had a bit of a hold because of COVID. But it's just been launched in the UK. It's be interesting to see how it goes. Hopefully really well. Renting is something we don't really think about. We rent, hotels, Airbnb, we rent cars. But we've never really think about renting clothes. This is something very circular. Sometimes it's you rent something for a small amount of time like a tuxedo or a prom dress. But there are actually companies like Mud Jeans, which allow you to lease your piece of clothing and at the end of that lease period, you can send it back to either be leased to somebody else, to be purchased by somebody else or re processed, if it's completely smashed to pieces. As the founder of Mud Jeans likes to say, they don't weather an age their genes, which is what happens in a lot of brand new jeans, they go through multiple processes to make them look weatherbeaten and worn with holes in the knees. He's like, "Lease the jeans from us and you do the wearing out for us. So if it's a brand new jeans, you know, go climb a mountain in them and rip them for us." It's a really interesting model, it makes you understand a little bit more about fast fashion. So even if you're a clothing retailer , it doesn't mean to say that you can't engage in a rental way of working. Mud Jeans is one of the best examples working at the moment how this is going to work.Here's a quick wrap up for you: Consumers do want change. About one in three consumers that were polled just last year, said that they had stopped purchasing certain brands because they either had ethical or sustainability related concerns about them, which is you know, a fair chunk. One in three, that's a fair chunk. And actually it was the lack of simple information that people found is a barrier to making choices and good choices. So again, about a third said that this is the reason they haven't changed their behavior. People want to change but a good chunk of people don't know enough. So if you can be really clear about what you're doing, the benefits, you could capture quite a large and growing amount of people across a lot of sectors.A quick word of warning: don't ever greenwash. Be very truthful about what you're doing, be very truthful about the lengths that you've gone to, but also the steps you still need to take. Don't make anything sound better than it actually is. Through social media you can be called out very quickly if somebody finds some little loophole that you're trying to misdirect people to. This happens a lot with big brands. And so just be truthful, people really do value the truth. So really, when it comes to thinking about anything about making your business models more circular, it is very complicated, for sure. But always be honest about what you're doing and what you want to do. Always be clear about the steps that people need to take to engage with you and to become more circular in their own way of living. Take responsibility, whether that's through rental, through that deposit return, or even allowing customers to send things back to you packaging wise or the product wise as well. And ultimately create value. If you're creating value for the your customer and you're showing that you're creating value for the planet, you are certainly going to keep those customers for as long as possible. This is what Patagonia has always done and you have brand evangelists for Patagonia. So really, always strive to be more circular and always do the very, very best that you can. So here's a lot of details. If you do want to get in touch, you can find us on all the usuals and website, onecircular.world. Drop me an email, say hi on Instagram. I'm on clubhouse as well, as you can find me on there occasionally getting up on stage and yabbering away about anything circular. It's been really lovely to present to you guys. Any questions? I'd be delighted to help hopefully,Ayesha Mutiara  25:40  Wow thank you, Claire. I love hearing you speak. It's no wonder to me that your lecturer. I wish I could have you narrate everything in my life. I would love that and I definitely learned a lot. So yes, before we get into the questions, I see some people joined us since before we started Claire's presentation. So please feel free to share your contacts in the chat. Especially if you didn't sign up through Eventbrite, then please share your contacts so we can keep you in the loop. Other than that, we will open up the floor. Now if anyone has any questions, please make sure to unmute yourself so that Claire can hear any questions that you may have for her. I think this is a sign that you just explained everything so clearly. No one has any questions... Hi Janice!Janice Wong  26:31  Oh, hi Ayesha. Hi, Claire. I'm sorry, my technical difficulty... I unmuted a little later than I wanted but thank you so much for this presentation. Oh, my gosh, you broke down complicated thoughts and information in such a digestible way and I really appreciate it. Claire, I have a question surrounding your thoughts on the current culture of how some customers think that, "Okay, when I'm going for sustainability, everything has to be perfect. Everything has to be sustainable." And I think as a startup ecommerce owner, I don't have the capital to to offer that, even though that's my goal of where I'm heading to. What are your thoughts on how I can explain to my customers that I'm working towards it? I think I am having this self doubt, or I'm feeling guilty of calling myself a person of sustainability, but not kind of being able to offer that, if that makes sense.Claire Potter  27:43  Yeah, that makes a huge amount of sense. And actually, the Eco anxiety we've seen absolutely explode over the last sort of few years of people saying, "These Instagram/Pinterest, perfect, beautiful, sustainable, oh my god, I live such a wonderful life." That's not reality. We all have the times we forget our reusable cup. You know, even though this is literally my life, and what I live and breathe and teach and love. We all have things. It's like we can't be perfect all the time. So that's the main thing is to really communicate is that nobody's perfect but we are all striving. If you are striving to reach a particular goal, so for example, have only 100% home compostable packaging, great. How would you communicate that to your customers? Say this is the end goal, this might be somewhere that we would love to be at the end of our second year or third year. The other thing is to think about what would make the biggest impact for you and for your customers now. Packaging is a great one. If you're sending anything out the thing that people get really aggravated about is packaging. So even though on your scale of things that you think is most important might not be packaging, if you think about it from that customer experience perspective, that might be the thing that is their biggest bugbear, ie what do they do with this bit of packaging once once they receive it in their home? Actually I've got something. My friend got a new job. So I've got a really lovely brand of donuts. I met this guy through clubhouse, and they sell keto doughnuts, which sounds amazing. So basically, they were like guilt free, apparently. But what was lovely about the package is that the instructions and the different bits and pieces information about the doughnuts came on paper that was really small. It wasn't big, it was really small bit of paper, and it was seeded paper and it quite clearly said we need to tell you all this for legal reasons it was about ingredients and stuff, but we know you don't need to keep it. So basically here's some paper that you can compost. You can grow seeds. And it was a lovely little thing because I was like that is amazing. I have to do this, but they're gonna make sure this bit of paper is as good as this bit of paper can be. It was a lovely experience opening that, of course the doughnuts were insane as well, but that little thing was just a really lovely touch because it made me think that they thought beyond just their ingredients in their doughnuts. They thought about everything that was being packaged as well. So think about that your customer experience, whatever that might be, whether it's face to face, whether it's virtual, and be really clear and upfront about what you can do now, as well as the way you love to be in one year, two years, five years, whatever your vision might be. And get people involved in your journey through your social media, on your website & keep people up to date, the good stuff, and the stuff that's not going so well as well. Always Be honest. Janice Wong  30:43  Thank you so so much.Ayesha Mutiara  30:47  Great. That's such a great question as well as an equally great answer. Actually, we have another two questions and maybe we can try to answer these quickly before we move on. They're from Steven, who always has great questions. First of all, he asked, "Will Loop scale?" and two, "Are there efforts in the zero waste retail world to standardize on reusable containers (that you can use at multiple locations)?"Claire Potter  31:20  Both really good questions. So will Loop scale? Hmm. They've scaled very quickly in the US. What I also thought was interesting when they came to UK is, I automatically thought putting the stereotypical "who would be the consumer that would buy into this type of system" well I thought they would have gone with Waitrose & Ocado, that kind of target market. They didn't, they partnered with tesco, so a much wider customer base, which I think was a really great strategic choice. It's introducing a system to a very wide customer base and maybe people that, as I say, aren't the stereotypical will only buy organic kind of consumer. So I have real high hopes that this could be something that scales as long as people are able to swallow that quick & small cost at the beginning, which is the effectively the deposit. So you do pay a little bit more for products in the outset. That is going to be the barrier and quite often with anything that is ethical, sustainable, eco, you know, however you want to label this type of product, it does come with a higher cost, because our upfront costs are more. Our labor is more, and our packaging might cost more. It is a higher cost. So that's the only thing that might be the barrier for a large scale at the moment. But as everything, the bigger it gets quite often the cheaper it can become. With regards to the zero waste retail world, this is a really tricky one as well, because some places will only allow you to wrap things in paper bags, and then weigh them at the counter. Some things that some stores, particularly smaller ones do, particularly in Brighton, is allow you to put your own containers and put their own stickers at the bottom. So effectively it zeros your container and if you're going back to the same stores, again, you can use that. I haven't seen anything as yet. But it would be really helpful because again, this is a barrier for a lot of people wanting to bring their own containers not understanding the system. Iit would be great to have that as a more standardized system. We will wait and see. It's something that definitely should be tackled. Ayesha Mutiara  33:27  Great, fantastic. So with that, Adam, I would like to give you the floor. Now it is your turn to give us your lovely presentation.Adam Siegel  33:35  Well, thank you Ayesha. Actually, do you mind if I ask a question to Claire before I jump in? Claire, if you're still there? It looks like you just jumped off camera. I had a question and I was curious to hear your answer before I jump in, which is specifically with regard to rental. I had been thinking a lot about clothing rental, a couple of years ago and eventually I got turned off of it. I'm actually not certain of the environmental benefits relative to just outright purchasing an item, especially a used item. So I guess I I'd be interested in your, your thinking about the benefits of rental.Claire Potter  34:21  Yeah, I mean, the benefits of rental take a lot of weighing up. When you say about environmental cost, it's getting the item to the person who's recovering the item from the person & it's cleaning the item. Now because of COVID we've seen a lot of people being a lot more hesitant about something that is owned or being used by somebody else and quite rightly so. So that is put a little bit of a pause and a lot of rentals. But what we have seen is more people being interested in in the rental of very high ticket items, stuff that they would like to wear once or twice but don't maybe want to or cannot afford to actually own. So this is like the prom dresses & the event dresses... Yeah, when we have events, remember that, everybody? We actually used to go and see people in real life. So... that's the kind of way of working. I think it's where it will continue to get much, much bigger like Rent the Runway, which is a US example, we've got other ones around the world as well. What has been interesting with Mud Jeans is that even though it's sort of leasing rental, they're much at the lowest scale. It's still expensive as an item, but it's allowing access for people over a period of time to get something that's a higher ticket, maybe a 150 pound pair of beautifully made organic Italian jeans. If you can't spare 150 quid at the outset, then it's spreading the cost effectively but then it is also rental in the sense that you can send it back. So that is a new way of working that is really started to grow, and is continuing to grow. I think I'm with you. Clothing rental is something that we've had forever and it hasn't really changed too much. So it's an interesting one to watch but it's one that one that I weigh up more than maybe some of the others scrape point.Adam Siegel  36:04  Yeah, in my mind, maybe there's two different types of rental and we can switch over. But there's the occasion where, and I think that makes sense: you don't need to buy a ball gown, if you're only ever going to wear it once makes more sense to rent it so that multiple people can enjoy it. But then in the US we'd start we started to see the growth of monthly subscription rentals. Rent the Runway was pioneering it, where you'd get different items every month and to me, it just seemed like the the costs of the transportation associated with it, as well as the packaging, as well as the cleaning and everything else kind of outweighed the environmental benefits. And it also promoted this culture of, you know, continually wearing new items. Claire Potter  36:57  Yeah, it does, it scratches the itch of fast fashion that some people have but ultimately, you're not changing the behavior, it just means that you're getting something on subscription, rather than just buying it and, chucking it off for a month, which is unfortunately, what a lot of people still do. So should we be scratching that itch in a better way? Or should we just put in something and making that itch just disappear?Adam Siegel  37:17  Yeah, great way to put it. Well, very good to meet all of you this morning. I am representing from this side of the pond. So it is still morning for me for another 20 minutes. Very cool to be here because I recognize a lot of your names from the community, the slack community in particular, but haven't had a chance to see some of you yet. So, glad to be here. Claire, that was an awesome presentation and it makes me wonder what the heck I'm doing here. I'm not sure there's anything more to present. But I was trying to furiously change my presentation as I was listening to yours, to see if there's something new that I could add as well. So I'll share my screen and go through the presentation rather quickly. I'd say that I think what you did was lay a really good foundation for how to define circular economy, which of course is the objective of this call. But then all dive a little bit more into the like actionable or practical steps that small and mid sized brands can take to engage or begin to engage in circularity. I really like what you said at the beginning of your presentation, Claire, defining the difference between circularity and sustainability. I'll try to highlight some of those differences through the examples that I share. I also really liked your hero brands at the end. And I have a few other hero brands that I'll share as well, just for examples, maybe on a smaller scale, that might resonate with some of the folks on the line.So first, I'll just start with myself: Who am I and why do I have relevant experience to talk about this subject? You know, I started my journey in sustainability, I think maybe a good bit later than you Claire. But for me, it was 2006 or 2007 maybe at that point where I read the book called Cradle to Cradle. If anyone's familiar with that, it's basically an early Bible for circularity, you know, thinking about how you can keep materials and products in circulation for indefinitely. I was an engineer at that point and it's written from sort of an engineer's point of view so it it really resonated with me. At that point, I was going back to get my MBA, so I spent two years focused on sustainable business and really understanding corporate sustainability and corporate social responsibility. In 2010, I was hired into the trade association here in the US, that represents the largest retailers and brands. My role over the course of eight years was to build and then lead their sustainability and ethical production program. So I had a chance to lead industry collaborations on issues like conflict minerals, worker safety and human trafficking, as well as a number of environmental issues like renewable energy generation, waste and recycling toxics, and chemicals and products. Of course, over that time, circularity was becoming a bigger focus. There's plenty of organizations that are working on circularity, but one of the premier ones that seem to come to prevalence over that time was the Ellen MacArthur Foundation so we had the chance to work with them as well as a number of others. Then specifically, with regard to circularity, one of the programs that we spun off was a global case competition, where we would get MBA students from around the world to engage in circularity challenges, and then ultimately bring the winners to Montreal, Canada. So that started about five years ago and is still going today. So let me just get into things. I'll just say, that if you're a business, the trends are clear: engaging in sustainability and circularity are going to be beneficial for you. I think Claire said it well, but consumers are certainly interested in increasingly so, especially with younger consumers. They actively look for the term sustainability or circularity in the products they sell. Again, it's important to be honest and straightforward about it so you can't greenwash. But customers are looking for this, and that's one of the biggest drivers of change in the corporate world. These business models are becoming a lot more prevalent, as well. I tend to think about circularity from the perspective of individual products. I'm sure a lot of you are familiar with a lifecycle analysis or lifecycle assessment and that would generally measure the environmental impacts associated with different stages of a product's life. We're looking at a linear system right here, a product's linear lifecycle, and what we tend to find, now this is over generalized because you have to look really on a product by product basis, but especially with fashion, you'd find that there's two lifecycle stages that provide the biggest impacts: One is the raw materials and you can think about like cotton, for instance, that requires a significant amount of water, fuel and chemical inputs to produce so there's a lot of embedded environmental costs associated with that. Then the second biggest, often tends to be the use of that product. The rationale, again this might be obvious is that you wash your your items a number of times, often in hot water, and it takes a significant amount of energy to to generate that, that heated water. So you know that this provides them a framework for us to think about how we can find the biggest opportunities for reduction. We'll talk about a few of these over the next several minutes but the short of it is, if you can find ways to reduce the raw material inputs, by using recycled material, for instance, as opposed to virgin resources, then that can significantly reduce the impacts at that stage. At the use stage, of course, the individual can wash in cold water wash less frequently, the additional benefit of that is that the product will last longer.If you can find ways to keep items in circulation, rather than rather than needing to dispose of them or recycle them, then that has the potential to significantly reduce the impacts across the board. So let's talk about a few of these. First is materials, you know, I already mentioned this. There's several types of materials, Claire went into it as well. Circular materials would be those that are recycled and recyclable and I think there's probably more that we could add to it as well like, repairable. So if you can if you can find and and design products that use recycled content as much as possible while keeping the quality of the item, and are made in such a way that they can be recycled, then that would ensure that those materials stay within the system. When you're engaging your suppliers, there's really three key questions that you should be asking them because, of course, not all of us have control over our supply chains, but you can still have influence over them. The first is: what's in the product? You know, if you're designing the product, you're likely deciding what's in the product, but there are certain categories of products where you're not that decision maker. And so you need to make sure you know, as well as ensure again, that as much recycled or non virgin content as possible is in it. Second, where does it come from and then third is how it's made. So this is more generally a framework around sustainable production, but it can certainly be applied to circularity. With regard to packaging & the growth of ecommerce, and that's my focus now, there's been a significant increase in packaging as it relates to ecommerce deliveries. So there's the traditional cardboard packaging that's recycled or recyclable and often recycled. That's good. But if you think about Claire's hierarchy, it's not great, that will ultimately go to landfill, and often sooner rather than later. There are new packaging systems that are coming around that are being developed. The one that I have in the middle there is called LimeLoop and it's made out of recycled material. I believe it's a PVC material but that means that it is extremely durable and can be used a number of times. LimeLoop actually rents these out to retailers and brands, who will then use them for their deliveries and returns. Then when they are beginning to scuff or tear, they would then be returned to LimeLoop who will use reuse as much material as possible.Then also thinking about a different level of the hierarchy, there are some new materials that are being developed now made out of natural contents like mushrooms. That's an interesting one and the benefit, of course, to that is that they can rot. I like that hierarchy, they can they can go into compost bins. So shipping is one of the most important legs in the lifecycle of a product. And depending on how you're shipping your product has a drastic influence on the carbon impacts associated with it. Now this is what I would call a linear impact because you know, you can't recycle transportation, you have to deliver it. But as much as possible, you can, you know, reduce the length of shipping and find a mode of shipping that reduces the impact to the greatest degree. Of course, where we're really focused today is circularity. So again, Claire showed that great butterfly diagram, but I'll try to distill this for small and medium sized brands to think about like how can we specifically engage in circularity and taking this linear system and making it more circular? You know, we already talked about resale and reuse and I'll give you a few specific examples of that. That is top of the hierarchy because you can use the product as is without necessarily requiring any recycling operations or handling of the product so there's there's no degradation. Refurbishing: there are some brands now that are doing some really cool things by allowing customers to send in their items to be refurbished. Or, over the course of resale to refurbish products to to increase the resale value of the items. For post consumer recycled content, of course, if an item does eventually end or get to the end of its useful life, then then there are ways to keep the materials in circulation rather than requiring virgin materials. Then there's pre consumer recycling of course and rental which we just discussed. So here are my hero brands, just a few examples to kind of make this concrete. I didn't say it but the work that I do now is very specific. It's with direct to consumer brands, ecommerce brands, and allowing them to enable peer to peer resale directly on their website. We chose resale because it's at the top of the hierarchy. You know, if you have something that's stored under your bed or in your closet or garage, or wherever it might be, then it's not being useful right now. And we want to get that item back into circulation so that somebody else can enjoy that item, rather than having to buy a new item. So one of the brands that we really love that are certainly pioneers in this space is Peak Design. They're based in San Francisco but they sell globally, they have higher end camera accessories like this everyday backpack. It's primarily geared for photography enthusiasts and professional photographers and they just implemented with us this great option to buy used. So if you don't like this item, you can buy it new. It's kind of expensive for a lot of people so there's also USD options available directly on their website as well. This is where it gets you. For all of their items, they have peer to peer listings. So that's one there's 29 listings currently available between $100 - $240. If you were to click into it, you can see all of the different conditions of the items, the colors of the items, and then it would be shipped directly from the first customer to the second customer. We launched with La Ligne recently as well, they have a program that they call Re-Ligne. This is a higher fashion brand based out of New York. The great thing about them, it's beautifully on brand, this is a great visual experience for cost for customers who want to buy pre owned, instead of going to a place like eBay. That frankly is just not a great experience but all of these now are pre loved items. So items that the first customer is looking to sell to second customer.We work with a brand called Brass Clothing. They're based in Boston. This is not our work, this is just their own awesome work for takeback. They offer their customers several times per year the option to buy this bag. It's just a bag, but I think they charge something like 18 USD, they'll send this bag to you, you fill it up with whatever you want and then it ships directly to a clothing recycler. The awesome thing about that is just that it makes it super simple and they actually get tons of interest, you'd be amazed. They get tons of interest. This is a brand that I came across a couple of years ago called Jackalo. They primarily focus on kids clothing, and have this awesome trade up program where you can send your items back to them. They'll clean them, they'll upcycle them and they'll give you a $15 discount on your next purchase. Then, they have a beautifully designed webpage, if you have a chance to go to it where you can see all of the upcycled kids items. Totem Brand Co is also a US clothing brand focused on outdoor fashion. They have implemented the LimeLoop program. But what I think is especially cool is that it's not just that they send it, it's that they create an experience around it and use it as a way to educate the consumer. So anyway, I'll skip the summary since we only have a couple of minutes left and and open it up for questions.Ayesha Mutiara  53:59  Thank you. Thank you, Adam. That was such a great way to kind of go more in depth from the groundwork that Claire laid out for everyone in the first half. So yes, does anyone have any questions for Adam?Steven Clift  54:14  Alright, so I got to come in here. Hey Adam, nice to see you. So my big question is, will efforts like resale circularity... Do you think this is going to be brought to more consumers via new upstart brands versus the big established corporate brands that are already kind of there? Obviously you want both, right? but I sort of feel like there's maybe we need to better understand how will this help upstart brands breakthrough by being more circular?Adam Siegel  54:54  Well, I'll say now I've had a chance to work with the large brands in my last role and now small and mid sized brands. I'll say that the small and midsize brands are always the pioneers, you know that they're the ones that are willing to be more innovative and try things differently. You know, their legal teams are not as big so they they don't have as much to worry about in terms of legal risks and that sort of thing. So, you know, that's almost always the case. But I do believe or I'm already seeing that large brands are engaging in circularity, some of Claire's hero brands like IKEA, and Patagonia, of course, Patagonia isn't pioneering this, but IKEA as well. But then, you know, here in the US or Canada, Lululemon just announced a resale program. They're certainly huge and we're talking with a number of large brands about implementing resale with them as well. So it'll go that way for sure. That said, almost always the case that smaller mid sized are the pioneers.Ayesha Mutiara  56:03  There are a lot of fans of Patagonia here. Peter was just saying his applause for Patagonia in the chat. But yes, definitely, for sure, fans. I hope that of all the hero brands that were mentioned today, basically a spike in their sales, hopefully. We can continue to show them that there is a demand and a desire to support brands who participate in these kind of practices. Krissie Leyland  56:29  Wow, what an incredible, valuable educational, just brilliant event that was. Thank you so much to Claire, and Adam once again. And thank you to everybody who came. Thank you for listening to the podcast. If you enjoyed this, we do have our MindfulCommerce Sustainability Framework, which is available for you to download from our website. It covers six pillars of sustainability and positive impact, specifically for ecommerce businesses. So whether you're an ecommerce brand, an ecommerce service provider, or tech solution, then this is for you, if you want to make a difference in the world with your business. Of course, please do join the free community. We are doing lots of different things all the time is very, very exciting. And you can join by going to our website, mindfulcommerce.io and clicking on "Community". You can download the framework from our website as well. You just go to mindfulcommerce.io/sustainability/framework. I hope to see you in the community and at other events that we run. We are going to be doing 15 minute live trainings inside the Facebook group soon with our experts. And so yeah, just come and join in and let's have fun and make a difference in the world. Have a lovely day!Rich Bunker  58:00  We hope you enjoyed the episode today. If you did, you're probably like being in our community. There's a whole host of exciting things going on.Krissie Leyland  58:07  So don't forget to join by going to mindfulcommerce.io, click on "Community" and register from there.Rich Bunker  58:13  If you liked this episode, please share, leave a review and remember to subscribe Hosted on Acast. See acast.com/privacy for more information.

Instead of jumping on the next diet bandwagon, start to use your body as an experimental tool using mindful nutrition. Imogen van Haagen is a holistic health coach and explains what mindful nutrition is and why it should replace every yo-yo diet you've ever been on.  See omnystudio.com/listener for privacy information.

I sæson 2, episode 7 af Mere Liv har jeg besøg af Kristian Haagen. Kristian Haagen, tidligere reklamemand, og nu ''urekspert'', arbejder til dagligt med nogle af de største brands indenfor urbranchen. I episoden kommer vi ind på Kristians rejse fra reklamebranchen til urene, historiefortælling, corona, at værdsætte de mindste ting i hverdagen m.m. Episoden kan høres på Spotify, Apple Podcast m.m.

"Hackl wandert" diesmal mit Gerhard Haagen, Leiter der Bestattung der Stadtwerke in Mürzzuschlag. Gewandert wurde eine gemütliche Runde am Herzfresserweg in Kindberg. Ein gewisses Maß an Morbidität musste wohl dabei sein.

D'Buergermeeschtere vu Bettenduerf, Dikrech an Ettelbréck waren e Samschdeg eis Invitéen an der Emissioun "Background am Gespréich".

Quer saber detalhes sobre a Nova Lei do Gás? Quais os impactos que a aprovação desse projeto de lei trás para o mercado livre de gás natural?  Quais os próximos passos no mercado livre de gás natural? Quando que os consumidores de gás irão sentir os impactos dessa lei nas reduções de custo de consumo? E as expectativas do mercado em relação a esta nova lei? Renata van der Haagen, Coordenadora de Gestão de Gás na Comerc Energia, nos ajudou a responder essas e outras perguntas nesse episódio. Gostou desse episódio? Comente ou nos avalie no seu aplicativo de podcast preferido. Tem sugestões e feedback? Mande no e-mail faleconosco@comerc.com.br ou pelas redes sociais.

On this week's show, we are airing a pre-recorded conversion between Julie Culp and Jenna Haagen, a Senior Marketing Manager at Audigy. Today's topic? We're talking about physician referrals and grassroots marketing! As we always have done, we recorded several episodes of the Audigy Podcast before having them edited and packaged for your enjoyment. Though we are living through unusual times right now, we feel the content contained therein was relevant to our industry before COVID-19 occurred, and that it will be afterward. 

Caroline is the creator of the site thef**kitdiet.com. She is an anti-diet writer, body image activist, eating recovery mentor, and an actress and comedian. Yeah, you can see why I love her. In this episode, we chat about: Why nourishment is the foundation of The F It Diet. How your fear of weight gain can get in the way of truly trusting yourself around food. The tools that Caroline used to help her overcome her body image issues. How the media influences our body image and how certain actresses are going against the norm to promote body acceptance. What to do if you live in a toxic environment where appearance is valued above all else. The most important question to ask yourself when you are feeling judged. Plus so much more!