Podcasts about Kimchi

Notre investigation azuréenne se poursuit à la découverte de l'entrepreneuriat local

Wimbledon, Wien, Berlin, Ljubljana, London, Friedrichshafen. Hazel und Thomas, immer unterwegs, mal zusammen, mal einzeln oder je mit den Kindern. 00:00:00 Intro 00:10:08 Jan-Lennard Struff 00:25:19 Domens Beerdigung 00:37:35 Domens Werk 00:47:44 Sprachlos 00:53:18 Rate my Chives 01:00:00 Therme Olimia 01:08:44 Outro Diese Folge ist Domen und seiner Familie gewidmet. RIP Domen, you are the best! Wertsteigerung Wrexham AFC (von ca. 2 zu 350 Mio Pfund in ca. 5 Jahren) https://sports.yahoo.com/articles/much-did-ryan-reynolds-pay-165006168.html Musikvideo mit Kinder-Lamborghini und Traube https://youtu.be/DdGJAr3UasM?si=dmak3gxDEE-Sb2D4 Thomas' Film über Domen und Slowenien https://youtu.be/-5gA16hvBpk?si=Vni4__O20eESvREb Rate My Chives Trend https://www.theguardian.com/food/2026/mar/10/perfect-chopped-chives-chef-status-symbol Terme in Slowenien „Olimia“ https://www.terme-olimia.com Familienhotel Vilinia https://www.terme-olimia.com/de/hotels/family-hotel-vilinia Filmempfehlungen: The Track (Doku auf Prime), The Invite (im Kino), Nouvelle Vague, The Furious Restaurantempfehlung von Hazel: Capa in Kopenhagen https://capa.nu/en/ Kimchi gut gegen Mikroplastik? https://www.kitchenstories.com/de/stories/kimchi-konnte-mikroplastik-aus-deinem-korper-entfernen Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

This quiz is all about food around the world! This episode's topic: WORLD CUISINE THIS MONTH TRIVIA WITH BUDDS IS BROUGHT TO YOU BY ZERO SLOPE EVENTS! For the ultimate events-hosting company, look no further than www.ZeroSlopeEvents.com  Fact of the Day: Baby bison are nicknamed “red dogs” because they are born with orange-red fur that turns dark brown after a few months. Triple Connections: Band, Cement, Ducky THE FIRST TRIVIA QUESTION STARTS AT 01:40 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $3 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW! GET A CUSTOM EPISODE FOR YOUR LOVED ONES: Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music: "Laser Groove" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.comhttp://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS, INCLUDING: Samantha Wheeler Boomer Cates Mark Kloppenburg Cadi Snow-Brine Amber Shiels Alan Kreisel Rich Sommer Joe Heiman Waqas Ali Logan Booker Bringeka Sam Nathan Stenstrom Brooks Martin Robyn Price Gee Brian Clough Charles Glanville IV Lauren Schuette Evan Lemons AnneMarie Mattacchione Yves Bouyssounouse Kenny Zail York yates Gay Geek Fabulous Mollie Dominic Nathalie Avelar Natasha raina leslie gerhardt Diane White Youngblood Trophy Husband Trivia Lynnette Keel Lillian Campbell Jerry Loven Jamie Greig Gail Lancman Jeremy Yoder Adam Jacoby rondell Adam Suzan Tiffany Poplin Bill Bavar Sarah Daniel Hoisington Keith Martin Sue First Steve Hoeker Jessica Allen Lauren Glassman Brian Williams Brett Livaudais Linda Elswick Carter A. Fourqurean Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Trenton Sullivan Jen and Nic Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Vernon Heagy Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter Patrick Leahy Dillon Enderby James Brown Christy Shipley Clayton Polizzi Alexander Calder Ricky Carney Paul McLaughlin Willy Powell Robert Casey Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Your vagina has its own ecosystem, and no, that yeast on your test doesn't automatically mean infection. In this episode, The Cuntsultant breaks down the vaginal microbiome: why lactobacilli are your best friend, how your gut and hormones secretly run the show, and why "rebalance your pH" is basically meaningless advice. We get into recurrent BV, partner treatment, boric acid (plus the Poison Control call about oral sex timing), and why yogurt does NOT belong in your vagina. Honest, funny, shame-free.✨ Special Offers: ✨Splash Blanket! | Use code Jordan15ProDx Health | Use JordanDnelle to save 25%Thank you to our Sponsors: Splash Blanket, Prodx, PhexxJump to the Good Stuff:05:57 – Who is The Cuntsultant?07:55 – What is the vaginal microbiome and why it matters08:30 – The gut-hormone connection10:06 – Their Daye test results - shockingly low lactobacilli10:50 – Yeast/mycoplasma showing up on a test doesn't always mean infection16:41 – New guidance: BV treatment includes the partner20:27 – Tight clothes, diet, and other everyday microbiome disruptors29:25 – Why your vaginal pH shifts throughout your cycle32:52 – Boric acid 101 and the Poison Control call about oral sex timing37:36 – "Energetically bad semen" - the ex-partner BV theoryPleasure Highlights:Yeast or "weird" bacteria on a test ≠ infection. Oral probiotics can support vaginal health, but check strains. Your vaginal pH is supposed to shift throughout your cycle.Boric acid needs a 24-hour buffer before oral sex.Connect with The Cuntsultant:Instagram @thecvntsultantWebsite: TheCuntsultant.comEnhance your self-awareness by acknowledging and understanding your behavior patterns, and foster a deeper connection with your inner self. Get the Unleashing My Power: A Women's Empowerment and Gratitude Journal to reclaim your power through daily gratitude. Learn more HERE.Connect with Jordan D'Nelle:Facebook @‌jordandnelleInstagram @‌jordandnelleInstagram @‌TheVVVPodcastTikTok @‌jordandnelleYoutube @jordandnelleWebsite: Jordan D'Nelle⁠⁠Email: JordanDnelle@VaginasVulvasandVibrators.comLove this Episode? Join the Patreon: patreon.JordanDnelle.comLeave a review on iTunes.Subscribe & Follow on socials!Listen and Subscribe to the Podcast:Apple PodcastSpotify PodcastYoutube @jordandnelle*Disclaimer: This podcast is for informational and/or entertainment purposes only and is not a substitute for medical advice, diagnosis, or treatment. The views and opinions expressed are my own, or those of my guests, and do not necessarily reflect the views of any organizations or institutions with which I am affiliated.Vaginas, Vulvas, and Vibrators, the unapologetic women's sexual wellness podcast, normalizing pleasure, bodies, and sexual health through expert, shame-free conversations.PhexxINDICATIONPhexx® is an on-demand prescription birth control used to prevent pregnancy. Phexx is not effective when used after sex.IMPORTANT SAFETY INFORMATIONRare cases (0.36%) of bladder and kidney infection have been reported. If you have a history of urinary tract problems that keep coming back, you should not use Phexx.Contact your healthcare provider if you are experiencing genitourinary side effects such as vaginal burning, itching, discharge, genital discomfort (including in male partners), yeast infection, urinary tract infection or bacterial vaginosis.Phexx does not protect against any sexually transmitted infections, including HIV. Avoid using Phexx with a vaginal ring.Avoid Phexx if you or your sexual partner is allergic to lactic acid, citric acid, potassium bitartrate, or any of the Ingredients in Phexx. Stop using Phexx If you develop an allergic reaction.For more information about Phexx, talk to your healthcare provider and see full Product Informationat www.phexx.com.Please report side effects by contacting Evofem Biosciences® toll-free at 1-833-EVFMBIO or contact FDA at 1-800-FDA-1088 or www.fda.gov/medwatch.EVFM-PHX-000068

Kimchi. Kombucha. Yogurt. Sauerkraut. Fermented foods have been part of the human diet for thousands of years but researchers are still trying to understand their potential health benefits.MPR News host Angela Davis talks with two researchers about the connection between fermented foods and our health.Guests:Andres Gomez is an associate professor of animal science and food science and nutrition at the University of Minnesota.Kylene Guse is a researcher and founder of the Living Food Initiative where she explores the connection between food, microbes, ecology and culture. She was also co-owner of the now-closed GYST Fermentation Bar in Minneapolis.

Dark Side of Seoul Podcast Episode 316 The Weird Science Behind Korean Food Nationalism   Episode Description A 2023 paper published in the Journal of Ethnic Foods argues that Korean cuisine developed in isolation, authentic Korean food isn't spicy, and even that royal court cuisine isn't truly Korean. In this episode, we examine the paper's historical, linguistic, archaeological, and scientific claims to see where the evidence supports the authors and where nationalism appears to outweigh scholarship. Topics Discussed Why Korean food doesn't need exaggerated origin stories The concept of food nationalism The "Hermit Kingdom" myth Did Korean cuisine really develop in isolation? Is banchan unique to Korea? Claims that Korean food has no sugar or oil Korean language and the outdated Ural-Altaic theory Ancient DNA and whether genetics can explain cuisine The debate over chili peppers and Korean food history Why the paper argues royal court cuisine isn't Korean How academic papers should distinguish evidence from advocacy Timestamps 00:00 Introduction 03:12 Why this paper caught our attention 08:45 "Correcting" Korean food history 15:20 Korea as an isolated civilization 22:08 Is banchan unique? 28:41 The claims about sugar, oil, and Korean cooking 35:15 Pottery, archaeology, and food history 42:10 Genetics, language, and extraordinary conclusions 49:55 The chili pepper controversy 56:30 Royal court cuisine and cultural identity 1:02:45 Final thoughts Mentioned During the Episode Science and Philosophy of Korea Traditional Foods (K-food) (Journal of Ethnic Foods, 2023) Traditional Korean cuisine Kimchi Banchan Joseon royal cuisine Korean food history The Columbian Exchange Ural-Altaic language theory Listen & Follow Website: https://darksideofseoul.com Apple Podcasts: https://podcasts.apple.com/us/podcast/the-dark-side-of-seoul-podcast/id1504623984 Spotify: https://open.spotify.com/show/1lZBXNX79kwH2NXcJWNcb8 Patreon: https://patreon.com/darksideofseoul YouTube: https://youtube.com/@darksideofseoul Instagram: https://instagram.com/darksideofseoul Facebook: https://facebook.com/darksideofseoul Contact: info@darksideofseoul.com About The Dark Side of Seoul The Dark Side of Seoul explores Korea's darker history, folklore, true crime, urban legends, supernatural traditions, forgotten places, and the cultural stories that don't usually appear in guidebooks. New episodes include deep historical dives alongside our "Fun Sized" discussions of current events, controversies, and unusual aspects of life in Korea.   Notes Science and philosophy of Korea traditional foods (K-food) Dae Young Kwon,  Kim Soon-Hee,  Kyung Rhan Chung,  James W. Daily &  Sunmin Park    https://link.springer.com/article/10.1186/s42779-023-00194-3 Introduction Why This Paper Matters On the surface, this looks like an ordinary academic paper. It was published in 2023 in the Journal of Ethnic Foods, an open-access journal published by BioMed Central. It has multiple authors, references dozens of sources, and presents itself as a scientific examination of Korean food history and philosophy. But once you start reading it closely, something becomes obvious. The paper repeatedly makes sweeping historical, linguistic, archaeological, genetic, and anthropological claims that either go well beyond the available evidence or directly contradict mainstream scholarship. Rather than weighing competing explanations, it almost always arrives at the same conclusion: Korean food is uniquely independent, uniquely original, and fundamentally separate from neighboring cultures. That is what makes this paper interesting. Not because it's simply "wrong." Plenty of academic papers contain mistakes. It's interesting because it reflects a broader pattern that occasionally appears in Korean public discourse, media, and even academia: the desire to demonstrate Korean exceptionalism through scientific language. The Bigger Pattern Much of the paper revolves around proving things don't merely exist in Korea. They must be: older than everyone else's more original than everyone else's scientifically superior impossible to have borrowed from neighboring cultures It's the same pattern behind claims that: Korean is uniquely logical. Korean relationships are deeper because of speech levels. Metal chopsticks create better surgeons. Koreans excel at archery because of chopsticks. Kimchi predates chili peppers. Everything distinctive must have originated in Korea. Some of these are harmless internet folklore. Others find their way into books, museums, newspapers, documentaries, and occasionally academic publications. Why This Happens None of this appeared in a vacuum. Modern Korea emerged from colonization, war, dictatorship, and decades of being culturally overshadowed by larger neighbors. Building a strong national identity was an understandable project. The problem comes when pride begins driving the research instead of the research informing the pride. Good scholarship starts with evidence and follows wherever it leads. Nationalistic scholarship often starts with the conclusion and works backwards. That doesn't make every conclusion false. It does make readers ask a very different question: "Is this trying to discover the truth?" Or "Is this trying to prove something?" This paper often feels like the latter. 1. The Authors Set Themselves Up as the Correctors of History Page 1 "Nevertheless, until now, the history of food on the Korean Peninsula has been mainly studied by history scholars who can read Chinese characters rather than by natural scientists, resulting in errors and distortions in our understanding of the identity, history, and originality of Korean food. In this paper, we aim to correct these errors and distortions and to present scientifically validated research... Furthermore, we also aim to provide scientific truths..." Problems The paper begins by declaring that historians have distorted Korean food history while positioning the authors as the ones who possess the "scientific truths." Throughout the paper they continue using historical texts whenever those texts support their conclusions while dismissing them when they do not. It's an unusual way to frame an academic paper. Most research begins with questions, not with a declaration that previous scholarship is fundamentally wrong. 2. Korea Developed in Isolation Page 2 "The early Korean population developed their characteristic foods in relative isolation from other regions of Asia due to the oceans and rugged mountains surrounding the country. Therefore, we must be very careful when discussing the culture and history of Korean food through Chinese books... Korea has historically been geographically isolated... it was also so historically resistant to outside influences and interactions that it was commonly called the 'Hermit Kingdom.'" Problems This compresses thousands of years of Korean history into an isolation narrative. Korea maintained continuous contact with China, Japan, Jurchens, Mongols, and others through diplomacy, trade, religion, migration, and warfare. "Hermit Kingdom" describes a particular period of late Joseon diplomacy, not Korea's entire historical development. 3. Banchan Exists Nowhere Else Page 2 "Another distinctive feature of Korean cuisine is the unique presentation of bap and banchan... We call this banchan culture, and it is a food culture that does not exist in any other country in the world." Problems Korea's version is distinctive. The concept of eating a staple grain with multiple shared side dishes exists throughout East and Southeast Asia. The paper turns a distinctive tradition into an absolute claim. 4. Korea Had No Sugar or Oil Pages 2-3 "Not only do we have a different ethnic root than China, but we also do not have oil or sugar as elements to make food delicious agriculturally." ... "In an environment where livestock and dairy products did not exist, where sugar to provide a sweet taste was unavailable, and where there was no oil to enhance the flavor..." Problems Traditional Korean cooking uses sesame oil, perilla oil, honey, rice syrup (조청), and malt syrup. Traditional desserts like yakgwa depend on both oil and sweeteners. The paper repeatedly describes Korea as lacking ingredients that are well documented in Korean culinary history. 5. Tasteless Vegetables Are the Soul of Korean Food Page 3 "As with all vegetables and herbs, they have less flavor when they do not contain salt, fat, or protein. The essence of Korean cuisine lies in the spirit and wisdom of Korean ancestors on how to eat these tasteless vegetables deliciously, which can be said to be the soul of Korean food." Problems This is philosophy rather than food science. It's a perfectly reasonable cultural reflection. It should not be presented as scientific evidence. 6. Pottery Alone Proves Independent Food Culture Page 4 "The earthenware vessels found in Korea during the ancient times were... mostly different from that of China. From this alone, we can tell that the food culture of ancient times in Korea was independently formed from that of China." Problems "From this alone" is an enormous leap. Archaeologists do not infer entire culinary traditions from pottery styles alone. Different pottery demonstrates different pottery. 7. Korean and Chinese Are Completely Different Peoples Pages 4-5 "The Korean and Chinese peoples are ethnologically different nations." ... "Korea has continued to develop independently thereby developing and preserving its own culture and history without being culturally absorbed by the country of China." Problems Korean civilization certainly developed its own identity. But history also documents centuries of exchange in religion, administration, philosophy, literature, technology and cuisine. The paper repeatedly frames influence as something that either happened completely or not at all. 8. Korean Is Related to Hungarian and Finnish Page 5 "Korean is classified as Ural-Altaic (Trans-Eurasian), which is completely different from the Chinese language system (India-Europe). Korean belongs to the same linguistic family as Manchurian, Mongolian, Japanese, Hungarian, and Finnish." Problems Chinese is not Indo-European. The Ural-Altaic hypothesis has largely been abandoned by historical linguists. This entire linguistic discussion has little bearing on culinary history. 9. Ancient DNA Proves Korean Food Didn't Come from China Pages 5-6 "The rapid decline in male genetic diversity... suggests that during the war, the invaders slaughtered men and humiliated women." ... "Therefore, it is a false claim that Korean food came from either China or Japan through men's communication. Wars have not advanced the development of food. Had mothers' languages not changed after the war, their food would not have changed either." Problems This is probably the biggest logical leap in the paper. Population genetics cannot determine where recipes originated. The authors move directly from Bronze Age Y-chromosome bottlenecks to twentieth-century arguments about Korean cuisine. 10. Korea Had No Livestock, Dairy, Sugar or Oil Page 6 "In an environment where livestock and dairy products did not exist... where sugar... was unavailable... and where there was no oil to enhance the flavor..." Problems This repeats and expands an earlier claim. Historically Korea had livestock. It had oils. It had traditional sweeteners. The statement is presented far more absolutely than the historical record supports. 11. Korean Food Is Never Spicy Page 16 "Foreigners who do not understand this come to believe that Korean food is very spicy. In reality, authentic Korean food is never hot because chili pepper varieties cultivated in Korea are not hot." Problems Korean peppers are generally milder than many Southeast Asian varieties. That does not make Korean food "never hot." This swings from one extreme myth to the opposite extreme. 12. Royal Court Cuisine Isn't Korean Page 16 "Royal court cuisine and jongka cuisine are not Korean food; they are based on Chinese food." Problems One of the paper's most extraordinary conclusions. Royal cuisine developed inside Korean courts, by Korean cooks, over centuries. Cultural influence does not erase cultural identity. 13. The Paper Contradicts Itself About Foreign Influence Pages 16-17 The paper argues wars and foreign influence did not shape Korean food. Then later it writes: "Inexpensive wheat flour from the USA replaced the more expensive rice with flour, which has greatly contributed to the development of pajeon, tteokbokki, and kuksu." Problems This is exactly the kind of foreign influence the paper spends earlier chapters minimizing. It acknowledges that American food aid transformed important Korean dishes after the Korean War. Structural Problems Heavy self-citation Many of the paper's key citations are previous publications by the lead author. The article often cites earlier books and papers by Kwon to support Kwon's current arguments. Personal communications as evidence One of the key claims about ancient Korean chili peppers relies on an unpublished personal communication rather than peer-reviewed evidence. Conclusions precede the evidence Throughout the paper, the conclusion remains remarkably consistent: Korean food is uniquely independent. Korean food is uniquely original. Korean food is uniquely healthy. Korean food is fundamentally separate from neighboring cuisines. The evidence is then selected and interpreted to support those conclusions. Closing Korean cuisine is extraordinary. It doesn't need exaggerated origin stories. It doesn't become less Korean because chili peppers came from the Americas. It doesn't become less Korean because Buddhism came through China. It doesn't become less Korean because dumplings arrived with the Mongols. Every great cuisine is built through centuries of borrowing, adapting, refining, and making ideas its own. Ironically, that's exactly what makes Korean food so interesting. The strongest case for Korean cuisine isn't that it developed in complete isolation. It's that Korea took influences from around the world and transformed them into something unmistakably Korean. That story is both more believable and far more impressive.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Carnivore diet controversiesWhat is a normal oxygen saturation?  Mine has been 92-93 lately?  Is that okay?

In this episode, Adam welcomes TV presenter and devoted cat fan Roo Irvine, who shares tales of her three cats, Mango, Kimchi, and Miso, and their hilarious etiquette school backstories. The pair dive into why cats are often overlooked in government animal welfare strategies and discuss the impactful campaigns and open letter led by Cats Protection to demand better protections for cats. Roo shares her experiences chairing Scottish political hustings for animal welfare, her passion for advocacy, and the unique joys (and heartbreaks) of loving cats. Together with MP Ruth Jones, the conversation covers the frustrating gap between good intentions and real change, highlights the essential role that compassion for animals plays in society. Find out more about getting involved and supporting cat welfare campaigns: www.cats.org.uk/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

While more and more craft breweries streamline their releases to reflect what's popular and marketable, we're happy to see when others make weirdo quick sours that include unconventional ingredients - and we're here to celebrate four of those types of beers. For this one, we try to abandon our fears and embrace the tart while learning a bit about what we prefer off of these quickly-made abnormal sours. Also, Ryan's ready to market an invention that'll change how you wash your face; Craig was secretly hoping for a smoothie; and we relive the horrors of that one Genesis music video. (You know the one.)  Beers Reviewed Mikerphone Brewing [w/ Xul Beer Company] - Land of Transfusion (Fruited Sour w/ Concord grape juice, lime juice, and ginger) Neuronova Brewing - Solstice Fires (Berliner Weisse w/ blueberry, marionberry, and loganberry) Dokkaebier - Kimchi Sour (Sour w/ Kimchi culture, ginger, and gochugaru) Stillwater Artisanal/Freigeist Bierkultur/Meinklang - Organic Ancient Grain Sour

Tonight we will be joined by Nikki O'Shaugnessy PKA Xtreme Kim Chito talk about the Independent St Louis Wrestling Hall of Fame ! We will talk her career and go through the class of 2026 being an inductee in the class of 2024 ! We also will be joined by our guy Ant Page of Podders of Destiny FOLLOW & SUBSCRIBE – KNOCKOUTS AND 3 COUNTSBringing you the best in Combat Sports and Pro Wrestling – available everywhere!YouTube (Live Tues & Thurs 9PM EST): http://www.youtube.com/c/Knockoutsand3CountsFacebook (Live Tues & Thurs 9PM EST): https://www.facebook.com/knockoutsand3countsApple Podcasts: https://podcasts.apple.com/us/podcast/knockouts-and-3-counts/id1446923286Spotify: https://open.spotify.com/show/3OpvW0QHBe3uRc3D0pbORt?si=33935ad9669146d3Twitter/X: https://twitter.com/ko3cpodInstagram: https://www.instagram.com/ko3cpod/TikTok: https://www.tiktok.com/@ko3cpodMerch, Streams & Videos (Millions): https://millions.co/kyle-collisonIf you love what we do at KO3C, support us by grabbing merch or ordering a personal video at Millions.co.We go LIVE every Tuesday and Thursday at 9 PM EST — bringing you interviews, breakdowns, and the real talk you won't hear anywhere else.

Tonight we will be joined by Nikki O'Shaugnessy PKA Xtreme Kim Chito talk about the Independent St Louis Wrestling Hall of Fame ! We will talk her career and go through the class of 2026 being an inductee in the class of 2024 ! We also will be joined by our guy Ant Page of Podders of Destiny FOLLOW & SUBSCRIBE – KNOCKOUTS AND 3 COUNTSBringing you the best in Combat Sports and Pro Wrestling – available everywhere!YouTube (Live Tues & Thurs 9PM EST): http://www.youtube.com/c/Knockoutsand3CountsFacebook (Live Tues & Thurs 9PM EST): https://www.facebook.com/knockoutsand3countsApple Podcasts: https://podcasts.apple.com/us/podcast/knockouts-and-3-counts/id1446923286Spotify: https://open.spotify.com/show/3OpvW0QHBe3uRc3D0pbORt?si=33935ad9669146d3Twitter/X: https://twitter.com/ko3cpodInstagram: https://www.instagram.com/ko3cpod/TikTok: https://www.tiktok.com/@ko3cpodMerch, Streams & Videos (Millions): https://millions.co/kyle-collisonIf you love what we do at KO3C, support us by grabbing merch or ordering a personal video at Millions.co.We go LIVE every Tuesday and Thursday at 9 PM EST — bringing you interviews, breakdowns, and the real talk you won't hear anywhere else.

Fluent Fiction - Korean: Kimchi & Applehip: Crafting Friendships over BBQ Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2026-06-17-22-34-01-ko Story Transcript:Ko: 여름의 따스한 햇살이 비추는 어느 날, 잘 가꿔진 정원과 깨끗한 산책로가 매력적인 게이트 커뮤니티에서는 해마다 열리는 여름 바비큐 파티가 있었습니다.En: One day, under the warm summer sun, the annual summer barbecue party was held in a gated community known for its well-maintained gardens and clean walkways.Ko: 중심 공원의 가제보 주변에 테이블들이 준비되고, 마을 주민들은 웃음과 함께 바비큐를 즐기고 있었습니다.En: Tables were set up around the gazebo in the central park, and the town residents were enjoying the barbecue with laughter.Ko: 지호는 항상 그의 독특한 요리법으로 이웃을 놀라게 하려고 했습니다.En: Jiho always tried to surprise his neighbors with his unique recipes.Ko: 특히 김치 버거는 그의 대표작이었죠.En: His signature dish was especially his kimchi burger.Ko: 하지만 지호는 종종 덜렁대는 성격이었습니다.En: However, Jiho was often clumsy.Ko: 그날은 그가 자신만의 김치 버거로 사람들을 감동시키고 싶어한 특별한 날이었습니다.En: That day was a special day when he wanted to impress people with his very own kimchi burger.Ko: 지호는 그리들 위에 버거 패티를 올렸습니다.En: Jiho placed the burger patties on the griddle.Ko: 그러나 작은 실수로 자신이 아닌 마을의 유명 요리사 동현의 특별한 버거 반죽을 구웠습니다.En: But with a small mistake, he ended up cooking not his own, but the special burger patty prepared by the well-known town chef Donghyun.Ko: 동현은 그의 요리에 자부심이 강했고, 자신의 창작물을 소중히 여겼습니다.En: Donghyun was very proud of his cooking and cherished his creations.Ko: 이 상황을 눈치챈 수영은 지호에게 속삭였습니다. "지호야, 너 그거 동현 씨 버거 아니야?"En: Soo-young noticed the situation and whispered to Jiho, "Jiho, isn't that Donghyun's burger?"Ko: 순간 지호의 얼굴이 새빨개졌습니다.En: At that moment, Jiho's face turned bright red.Ko: 어떻게 해야 할지 고민에 빠진 지호는 결국 동현에게 다가갔습니다.En: Unsure of what to do, he finally approached Donghyun.Ko: "동현 씨, 죄송해요. 실수로 당신 버거를 구웠어요."En: "Donghyun, I'm sorry. I accidentally cooked your burger."Ko: 지호의 솔직한 고백에 동현은 잠시 미간을 찌푸렸지만, 곧 미소를 지었습니다.En: Jiho's honest confession caused Donghyun to furrow his brow for a moment, but he soon smiled.Ko: "괜찮아요, 지호 씨. 어차피 당신의 독특한 요리법과 결합해 보면 재미있을 것 같네요."En: "It's okay, Jiho. It might be fun to combine your unique recipe with mine."Ko: 두 사람은 즉시 김치 버거와 그의 애플힙 소스를 조합한 새로운 버거를 준비하기 시작했습니다.En: The two immediately began to prepare a new burger combining the kimchi burger and his applehip sauce.Ko: 그날 저녁, 새로운 퓨전 버거가 텃밭에서 자라난 신선한 재료들과 함께 한 테이블에 놓였고, 마을 사람들은 그 맛에 큰 감동을 받았습니다.En: That evening, the new fusion burger was placed on a table with fresh ingredients grown in the community garden, and the townspeople were greatly impressed by the taste.Ko: 지호는 이웃들에게 자신의 요리 열정을 나눌 수 있었고, 동현과도 뜻밖의 친구가 되었습니다.En: Jiho was able to share his passion for cooking with his neighbors and even became an unexpected friend to Donghyun.Ko: 그날 이후로, 지호는 요리할 때 더 주의 깊이 보고 행동하며, 조리 과정에서 세심한 부분을 놓치지 않았습니다.En: Since that day, Jiho has been more attentive and careful while cooking, making sure not to overlook the finer details of the cooking process.Ko: 그는 이웃과 함께하는 순간을 더욱 소중히 여기며 자신감을 얻었습니다.En: He valued the moments spent with his neighbors more and gained confidence.Ko: 밝은 미소로 가득 찬 여름 밤, 지호는 자신의 꿈을 향해 또 한 걸음을 내딛었습니다.En: On a summer night filled with bright smiles, Jiho took yet another step toward his dream.Ko: 그런 여전히 따뜻한 공기 속에서, 사람들은 지호의 버거와 함께 여름을 즐겼습니다.En: In the still warm air, the people enjoyed the summer with Jiho's burger. Vocabulary Words:gated: 게이트community: 커뮤니티well-maintained: 잘 가꿔진gazebo: 가제보residents: 주민들unique: 독특한recipes: 요리법signature: 대표작clumsy: 덜렁대는griddle: 그리들mistake: 실수로cherished: 소중히 여겼습니다whispered: 속삭였습니다confession: 고백frowned: 미간을 찌푸렸지만fusion: 퓨전ingredients: 재료enchanted: 감동을 받았습니다passion: 열정attentive: 주의 깊이details: 세심한 부분confidence: 자신감을still: 여전히overlook: 놓치지 않았습니다cherished: 소중히 여기며brow: 미간dished: 준비되고approached: 다가갔습니다fusion: 조합한

Christin Siegemund gehört zu den aktivsten Netzwerkerinnen der deutschen Food-Szene. Nach Stationen im Marketing und in der Kommunikationsbranche gründete die Hamburgerin das Foodlab – heute eine der wichtigsten Plattformen für Food-Startups in Deutschland und ein Treffpunkt für Gründer, Produzenten, Gastronomen und kreative Köpfe der Branche. Christin Siegemund erzählt, wie aus einer Idee in der Hamburger HafenCity ein Ort wurde, an dem Produkte entwickelt, Konzepte getestet und Unternehmen aufgebaut werden. Sie spricht über die Herausforderungen der Gründungsjahre, die Bedeutung starker Netzwerke und darüber, warum erfolgreiche Startups weit mehr brauchen als nur eine gute Idee. Natürlich geht es auch um aktuelle Food-Trends und die Frage, welche Entwicklungen die Branche in den kommenden Jahren prägen werden. Fermentation, Plant-Based-Produkte, alkoholfreie Getränkebegleitungen sowie Einflüsse aus Korea, Südamerika und Skandinavien sind dabei ebenso Thema wie Hamburgs Rolle als Testmarkt für neue kulinarische Konzepte. Außerdem gibt Christin persönliche Einblicke in ihren eigenen Geschmack, ihre Begeisterung für Kimchi, Sauerteigbrot und internationale Küchen sowie ihre Überzeugung, dass Neugier und Offenheit zu den wichtigsten Zutaten in der Kulinarik gehören. Eine inspirierende Folge über Gründergeist, Food-Startups, kulinarische Trends und die Menschen, die die Zukunft des Essens gestalten. Links zur Folge • Foodlab: https://foodlab.hamburg • Instagram Foodlab: https://www.instagram.com/we.are.foodlab • Instagram Christin Siegemund: https://www.instagram.com/christinsiegemund/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de PANGAEA Olivenöl – extra natives Olivenöl aus eigener Familienproduktion in Nordgriechenland. Das vielfach prämierte Olivenöl steht für maximale Qualität, Frische und Geschmack. www.pangaea-olivenoel.de In FOODTALKER-Folge #202 spricht Julia Lakirdakis-Stefanou über Qualität, Herkunft und Sensorik – und wir verkosten verschiedene Olivenöle vom Supermarktprodukt bis zum prämierten extra nativen Olivenöl.

The Gut 360 Podcast Episode 43: Dr Natalie Crawford: Fertility, PCOS, Egg Freezing, Inflammation + What To Know Before TTCThis episode dives into the connection between inflammation, insulin resistance and fertility, why PCOS is often misunderstood, what “trimester zero” really means, and the lifestyle habits that can genuinely support hormone health and conception. We also explore egg freezing, male fertility, environmental toxins, stress, sleep, exercise, and how fertility is often a reflection of overall health.Whether you are thinking about your future fertility, currently trying to conceive, navigating PCOS, or simply want to better understand your body, this episode is packed with empowering, practical insight.In this episode, we cover:Dr Natalie Crawford's personal fertility journey and how it shaped the way she cares for patientsWhy insulin resistance can silently impact ovulation, egg quality and implantationThe link between inflammation and PCOSCommon myths and misunderstandings around fertility and PCOSWhat “trimester zero” means and why preconception health mattersThe most impactful lifestyle habits to support fertility naturallyWhat an anti-inflammatory approach to eating looks like without becoming restrictiveHow sleep and circadian rhythm influence hormones and reproductive healthExercise and fertility: finding the balanceStress, inflammation and fertility without guilt or blameEgg freezing and what women should understand earlier about fertility and ageMale fertility and the overlooked role of sperm healthEnvironmental toxins and the simple swaps actually worth makingFind Eli Brecher here:LinkedIn | Eli BrecherEli Brecher Nutrition Website | www.elibrecher.co.ukEli Brecher Instagram | @elibrechernutritionSubscribe to Eli's Newsletter:www.subscribepage.io/join-my-inner-circleFind Dr Natalie Crawford here:Book: The Fertility Formula | nataliecrawfordmd.com/bookInstagram | @nataliecrawfordmdYouTube: Natalie Crawford, MDPodcast: As a WomanNatalie Crawford, MD is board certified in both Obstetrics and Gynecology and Reproductive Endocrinology and Infertility and is co-founder of Fora Fertility, a boutique fertility practice in Austin, Texas. Dr. Crawford is CEO and co-founder of Pinnacle, a professional network for women in medicine. She completed her undergraduate at Auburn University obtaining a degree in Nutrition Science, Medical School at UTMB, OBGYN Residency at UTSW, and REI Fellowship at UNC, concurrently obtaining a Master of Science in Clinical Research. Dr. Crawford is a digital health educator on social media, YouTube, and hosts the podcast  “As a Woman” with over 6 million downloads. Her debut book, “The Fertility Formula” was released by Penguin Random House._____________________________________________________________________________________About The Gut 360 PodcastWelcome to The Gut 360 Podcast with Eli Brecher, a Registered Associate Nutritionist with a passion for gut health. This podcast will provide nutrition tips, mindset tools and actionable steps to help you thrive on your journey to a healthier gut and a happier you. The mission of this podcast is to empower you to optimise your nutrition and transform your gut health using a 360° approach to wellbeing, so that you can reclaim your life and unlock your full potential.Sponsors:Get 8% off IM8 + a free welcome kit with your first order:https://im8health.com/discount/ELI Get 50% OFF ⁠The Cultured Collective's⁠ Kimchi & Sauerkraut at Sainsbury's via cashback app GreenJinn:·      ⁠I WANT KIMCHI⁠·      ⁠I WANT SAUERKRAUT⁠Click the link to add the coupon to your basket, sign in/create an account and after your purchase simply snap a photo of the receipt to get cashback straight to your Paypal or bank account. T&Cs apply.Follow for more insights, inspiration and recipes: ⁠@the_cultured_collective⁠

00:00:00- Show Intro00:08:40- KVJ Weekend00:16:56- Dad and Grandpa Rock00:21:10- Teen Take Overs00:28:50- What's Going On In Cuba00:33:25- Dirt of the Day00:40:53- No Name Movie Game00:52:38- Normal Or Nope01:01:28- Kimchi and Microplastics01:10:20- Wiffle Ball Challenge01:14:17- Dirt of the Day01:20:15- Worst Of The Week01:25:50- Woman Wrongfully Pulled Over For Texting And Driving01:36:46- Whacked Out News01:48:11- What's On Your Mind01:59:53- What's Happening This Weekend?02:05:30- Dennys or Animal?02:09:34- Feel Good Friday02:13:12- Thought of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We discuss a very obscure FoxNation docuseries about infomercials, mostly put together for tax evasion and proof of life for those actively kidnapping Dennis Miller. Before all that, however: Medea Benjamin and Hasan Parkour to be pilloried on the Trump Birthday Spectacular live stream. Starbucks Korea commemorates the Gwangju Massacre by cheering on the fascist US proxy forces who murdered people in the streets for demanding a little taste of democratic electorialism. Kimchi can help remove microplastics from our bodies. The Iranian hacker collective, Handala, continues to do resistence via digitized landscape. Trump is 99% in Israel and will be the next Prime Minister there. Mike Fucklebee fuckles. Colonizing the already colonized land of the Philippines. The White House will host the next 9/11 event on its lawn.  Recorded on Friday, May 29th, 2569 B.E. around 9.00PM Central Standard Time. Commiserate on Discord: discord.gg/aDf4Yv9PrYNever Forget: standwithdanielhale.orgGenral RecommendationsJosh's Recommendation: BackroomsTim's Recommendation: Good moderationFurther Reading, Viewing, ListeningShow notes + Full list of links, sources, etcEternal thanks to Rm Brown ("King of the Soundboard")More From Timothy Robert BuechnerPodcast: Q&T ARE / violentpeople.co Tweets: @ROHDUTCHLocationless Locationsheatdeathpod.comEvery show-related link is corralled and available here.Twitter: @heatdeathpodPlease send all Letters of Derision, Indifference, Inquiry, Mild Elation, et cetera to: heatdeathoftheuniversepodcast@gmail.comSend us Fan MailSupport the showSupport: patreon / buzzsprout

The Gut 360 Podcast Episode 42: Madeleine Shaw: Summer Glow-Up | Gut Health, Energy, Glowing Skin & Feeling Your BestSummer often brings pressure to suddenly reset, eat perfectly, look different, and somehow become a new version of yourself overnight. But a real glow-up goes far deeper than appearance.In this episode of The Gut 360 Podcast, I'm joined by Madeleine Shaw to talk about what feeling your best actually looks like in real life, from gut health and energy to skin, hormones, stress and daily habits that genuinely support wellbeing.Madeleine shares how her definition of health has evolved over the years, what she has un-learned about wellness, and why so many women are not really chasing appearance, but confidence, energy and feeling comfortable in their own body.We also talk about why summer health resets often backfire, how restrictive habits can worsen bloating and hormones, and the realistic routines that make the biggest difference when life is busy. The ultimate summer glow up episode!We cover: • what a real summer glow-up means now • gut health and the link between digestion, skin and energy • foods that support glowing skin from within • why bloating can continue even when you think you are eating “healthy” • nutrients women often miss when they feel flat or tired • why restrictive eating can worsen digestion and hormones • stress, nervous system health and how dysregulation shows up physically • wellness culture, social media pressure and staying grounded • how motherhood changes health priorities • feeding a family without perfection • Madeleine's realistic summer glow-up checklist • the non-negotiable habits that help her feel goodThis is a grounded, honest conversation about feeling well without extremes, and building habits that help you feel like the best version of yourself from the inside out.Find Eli Brecher here:LinkedIn | Eli BrecherEli Brecher Nutrition Website | www.elibrecher.co.ukEli Brecher Instagram | @elibrechernutritionSubscribe to Eli's Newsletter:www.subscribepage.io/join-my-inner-circleFind Madeleine Shaw here:Website | theglowspace.co.uk Instagram | @madeleine_shaw_Madeleine Shaw is an experienced Nutritionist, Author, Yoga Instructor and the creator of The Glow Space, a premium content platform for yoga, pilates, meditation, quick nourishing recipes, and weekly meal prep. Over the last six years she has transformed a simple food blog into an inspiring wellness community, with over 700K fans across multiple media platforms. _____________________________________________________________________________________About The Gut 360 PodcastWelcome to The Gut 360 Podcast with Eli Brecher, a Registered Associate Nutritionist with a passion for gut health. This podcast will provide nutrition tips, mindset tools and actionable steps to help you thrive on your journey to a healthier gut and a happier you. The mission of this podcast is to empower you to optimise your nutrition and transform your gut health using a 360° approach to wellbeing, so that you can reclaim your life and unlock your full potential.Sponsors:Get 8% off IM8 + a free welcome kit with your first order:https://im8health.com/discount/ELI Get 50% OFF ⁠The Cultured Collective's⁠ Kimchi & Sauerkraut at Sainsbury's via cashback app GreenJinn:·      ⁠I WANT KIMCHI⁠·      ⁠I WANT SAUERKRAUT⁠Click the link to add the coupon to your basket, sign in/create an account and after your purchase simply snap a photo of the receipt to get cashback straight to your Paypal or bank account. T&Cs apply.Follow for more insights, inspiration and recipes: ⁠@the_cultured_collective⁠

Complètement midi du lundi 1er juin 2026 : Christine nous raconte qu’elle s’est solidement faite avoir par une chanson, on joue à la boulette avec des auditrices et on jase des contraventions les plus stupides qu’on a reçues dans nos vies.

Kimchi, a Korean dish made of fermented vegetables like cabbage, is known for packing…

Dave Jordan, founder of Non-Human Audio, joins us again for the release of his new pedal dubbed Regrets. Dave calls this pedal a "resonant reverb" and gives us the story behind it as well as his incredible Kim Chi - "textural fuzz drive. Dave is a vital builder in the guitar world as he always takes something familiar and makes us reconsider it, and is a helluva good dude, too.  Hosted by Todd Novak with Tony Dudzik   #guitarpodcast #electricguitar #pedaleffects #pedalfx #theguitarknobs #guitarknobs #guitarinterview #guitaramplifier #guitarpickups #guitarsetup #fuzz #overdrive #reverb #distortion #guitartips    Visit us at theguitarknobs.com Support our show on Patreon.com/theguitarknobs

Kim Bright, expert nutritionist and founder of Brightcore, rejoins the program to break down the rapidly changing business model behind drug development.vWe explore how new technologies—including sending drug formulations into space through partnerships with NASA—are reshaping the pharmaceutical landscape. While these innovations could unlock breakthrough treatments, they also raise serious concerns about due diligence and how these formulations will actually behave in the human body here on Earth. As barriers to entry rise and fewer players are able to compete, we may be entering a new era—one where supply is concentrated, competition is limited, and monopolistic dynamics take hold in ways we haven't seen before.We also discuss the amazing benefits of Kimchi and its unmatched 900 probiotics in one natural food.Learn more at: Brightcore.com/Sarah
Use coupon code Sarah to save 25%See exclusives and more at SarahWestall.Substack.com Links worth checking out:Kimchi One from Brightcore – Health Starts in the GutGet 25% off – Use Code: SARAH at mybrightcore.com/sarahOr call (888) 495-8092 for up to 50% OFF your order and Free Shipping!Protect your assets with a company you can trust – Get the private & better price list – Go to SarahWestall.com/MilesFranklin


Episode 2798- Vinnie Tortorich and Chris Shaffer talk to two call-in guests about adequate protein and fat, sourdough bread, and how kimchi isn't broken. https://vinnietortorich.com/2026/05/kimchi-isnt-broken-episode-2798 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Kimchi Isn't Broken Is life really like a box of chocolates? (3:00) Brooke is our first call-in guest. (6:15) Vinnie has a new nickname, according to Brooke's kids. They discuss balancing kids' eating and educating them. Protein is an important macronutrient to have every day. What is Vinnie's take on sourdough bread? (26:30) Get a continuous glucose monitor and see how your body reacts; however, bread is bread, and kimchi isn't broken. Coffee has been in the crosshairs again—is it toxic? (29:30) Brooke is a primal health coach, focusing on women 35+. Monica is the next guest. (39:00) What percentage of your calories should come from fat? The minimum should be around 45%. Vinnie also advises taking a good, pure creatine. (43:30) A sugar trickle may be necessary, depending on the type of workouts you're doing. (48:00) Cheese and other dairy are fine, but like anything, they can be overdone. The NSNG® VIP GROUP IS NOW CLOSED AGAIN AS OF SUNDAY, MARCH 15TH Anna's next cookbook, Eat Happy Cocktail Hour, is filled with cocktails, mocktails, and appetizers and is available for pre-order right now. If you pre-order, you'll get bonus goodies! You can preorder from a wide variety of booksellers at https://eathappycocktailhour.com/ Save your receipt from wherever you preorder, you'll need it for your bonuses! Physical Release Date is October 2026 A New Sponsor Jaspr Air Scrubbers has a discount code, VINNIE, that gets you $200 off for a limited time. Jaspr offers a lifetime warranty. Go to Jaspr.co for more information or to purchase. (1:05:00) You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's second cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

I love it when a conversation feels like it's been years in the making. This one really has!Today's guest is someone who has quietly, faithfully shaped the way I think about food for a long time—my friend Wardee Harmon from Traditional Cooking School.And if you've ever felt like the world of “healthy eating” is a swirl of contradictions…one expert says this, another says that…you are not alone. (Honestly, it can make your head spin before you even get dinner on the table.)Wardee has this rare gift of bringing clarity to all that noise.Her Eat God's Way plan isn't just another list of rules or trendy swaps. It's a grounded, thoughtful look at the foods humans were designed to eat, paired with traditional methods that real families have used for generations. Things like soaking, fermenting, sourdough…not because they're fancy, but because they work.And I've seen firsthand how she teaches. She doesn't overwhelm. She connects the dots.She makes it feel doable, even if you're starting from “we eat cereal for dinner sometimes and I'm just trying to survive.”I also love that her perspective is rooted in faith, but she holds it with such grace. If that resonates with you, you're going to feel right at home. And if it's new or not quite your thing, there's still so much practical wisdom here to take and run with.Wardee is also one of our incredible leaders for #LifeSkillsNow! This year she is teaching a delicious gluten-free Blueberry Oat Cake.So whether you're curious about traditional foods, wondering if sourdough is worth the hype, or just hoping to feel a little more grounded in what you feed your family…You're in the right place.Resources We Mention for Eating God's WayGet the Eat God's Way booksCheck out Wardee's book Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen) – Amazon, Bookshop.orgHealing eczema naturallyHealth benefits of sourdoughSee all the Traditional Cooking School coursesDon't miss #LifeSkillsNow Season 5! Register now.  Shop Truly Free household cleaners and more at https://raisinghealthyfamilies.com/trulyfree!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

En este episodio hacemos algo diferente: escuchar lo que se comenta en Qué está pasando en el podcasting… y reaccionar.Me acompaña Nidia Moros (del podcast Dramas con K de Kimchi) para analizar lo que de verdad está ocurriendo en el podcasting ahora mismo:el peso real del audio frente al vídeo, la obsesión con YouTube, los algoritmos, el modelo Patreon y la eterna lucha entre libertad y monetización.No venimos a repetir noticias. Venimos a opinar.Gracias Mayra y Julio por su podcast "Qué está pasando en el podcasting" y su newsletter " Tropical Podcasting"ÍNDICE DE TEMAS– Qué es este spin-off y por qué nace– Audio vs vídeo: lo que dicen los datos vs la realidad– Spotify y el “falso boom” del vídeo– YouTube: alcance vs retención real– Profesionales usando podcast (abogados, negocio, marca personal)– TikTok vs podcast: impacto rápido vs recuerdo real– Patreon y el cambio de modelo– Marcas, patrocinadores y libertad– IA, automatización y riesgos– Amazon y hacia dónde va el podcasting– Ficción sonora y consumo– Nidia Moros y su podcast Dramas con K de Kimchi_____________________________________________Resérvame una asesoría en https://sunnepod.com/asesoria/Contrátame para trabajar contigo en la edición/ grabación/ producción de tu podcast https://sunnepod.com/ - https://nacionpodcast.com/Compra mi libro FAQ PODCAST http://www.quieroserpodcaster.com/libroÚnete a la comunidad Quiero Ser Podcaster PRO y aprovecha todas las ventajas http://www.quieroserpodcaster.com/premium______________________________________________ Hosted on Acast. See acast.com/privacy for more information.

¿Es el K-Pop el nuevo orden mundial o solo una moda pasajera con mucha laca? En este episodio de Los Danko, nos ponemos las gafas de analizar para intentar entender el tsunami cultural que viene de Corea del Sur. Ni somos expertos en coreografías ni tenemos posters de BTS o 2NE1 en el estudio, pero tenemos a los mejores guías para desgranar este fenómeno: Sam Danko, el Pelos de Ripollet y la jefa Lua Danko. Juntos, exploramos cómo un país entero se puso de acuerdo para fabricar la música más perfecta (y a veces inquietante) del planeta. Un episodio pensado para "dummies" donde te explicamos las bases sin que te estalle la cabeza. ¿Qué vas a escuchar en esta edición abierta?: - Hallyu para principiantes: ¿Cómo ha conseguido Corea que medio mundo quiera comer Kimchi y escuchar pop coreano? - La Fábrica de Idols: El fascinante (y duro) proceso de creación de una estrella del K-Pop. - Psicología del Fan: ¿Por qué estas bandas generan una lealtad que roza lo religioso? Extrapolamos el fenómeno al mundo fan en general: del fútbol al dankismo. - Sección Dankistas al rescate: Como siempre, vuestros audios y correos son los que mandan en la recta final del programa. Bonus Track: Cerramos por todo lo alto con el tema "El Pelos de Ripollet" de los Chascorrana. ¡Un himno que se convertirá en el hit del verano! ⚠️ ¿TE HAS QUEDADO CON GANAS DE MÁS? ⚠️ Si esta versión se te queda corta, recuerda que existe la EDICIÓN UNCUT exclusiva para nuestros patreons. En la versión premium encontrarás: - Audio íntegro sin censura. - Micros abiertos: Todas nuestras charlas, rajadas y locuras que ocurren entre cortes y que nunca deberían ver la luz... pero allí están. - Contenido extra que se queda fuera de la edición comercial. Apóyanos y accede al contenido completo aquí: [https://www.patreon.com/losdanko] --------------- Enlaces de interés: Web oficial: losdanko.com Comunidad Telegram: @mondodanko Publicidad: advoices.com/podcast/ivoox/1313

VOV1 - Trong hai ngày 9 và 10/5 tới, tại Nhà hát ngoài trời Suwon 1, tỉnh Gyeonggi, Hàn Quốc sẽ diễn ra Lễ hội văn hóa – âm nhạc “Chúng ta là một – We Are Together” lần thứ 8. Chương trình có nhiều hoạt động giao lưu, biểu diễn nghệ thuật đặc sắc dành cho cộng đồng người Việt và người dân sở tại.Sự kiện do Lee Creative phối hợp cùng các đơn vị tài trợ tổ chức, hướng tới cộng đồng khoảng 300 nghìn người Việt Nam đang sinh sống, học tập và làm việc tại Hàn Quốc. Sau 8 năm duy trì, lễ hội không chỉ là điểm hẹn văn hóa thường niên, mà còn dần trở thành một không gian tinh thần quen thuộc, nơi người Việt xa quê tìm thấy sự đồng cảm, sẻ chia và kết nối.Lấy cảm hứng từ “Tháng Gia đình” tại Hàn Quốc, chương trình năm nay được xây dựng theo hướng mở, đề cao tính tương tác và trải nghiệm. Từ sân chơi tài năng dành cho kiều bào, các hoạt động nghệ thuật cộng đồng đến những không gian dành riêng cho gia đình và trẻ nhỏ – tất cả cùng tạo nên một bức tranh sinh động về đời sống văn hóa của người Việt tại xứ sở Kim Chi.Điểm nhấn của lễ hội là đại nhạc hội buổi tối, quy tụ nhiều nghệ sĩ được khán giả trẻ yêu thích như: Hà Lê, ST Sơn Thạch, Thanh Duy, Ngô Lan Hương, Hoàng Yến Chibi, cùng phần trình diễn sôi động của DJ Tilo. Bên cạnh đó là sự góp mặt của dàn hợp xướng Gyeonggi Youth và giọng ca soprano Kim Yoon Ji, góp phần tạo nên sự giao thoa đa sắc màu giữa hai nền văn hóa.Họp báo sự kiện "Chúng ta là một" năm thứ 8 tại Việt Nam

Fermented nutrition is vital to our wellbeing, but often missing from our daily diet. Kimchi is exploding in the health world as a leading anti-aging superfood! When kimchi was introduced to human cells in a test tube – it actually slowed the aging process!  Kimchi One harnesses the power of kimchi – the most nutrient-dense fermented food on the planet!Guest: Kim Bright is a pioneer in the nutrition industry and an expert in health and wellness. She has been featured on nationally syndicated, and local, radio and television shows since the 1980's, educating people on how to optimize their health. Kim has personally consulted over 15,000 people and has lectured groups all over the U.S.A.Having studied with many well-known health experts and industry legends, Kim also attended and taught at The Kushi Institute in Massachusetts. Kim established a health center in Connecticut, where she consulted and taught healthy lifestyle courses along with various health experts from all over the world. Kim is the Founder of Brightcore Nutrition, now in its 27th year.You can find us online at trykimchinow.com Or call now at 888-958-5331 and ask about the “Family and Friends” packages for even more savings. The Family & Friends special is ONLY available by phone. Free bottle of Vitamin D3 when you call in to order.

Episode 957 (1 hr 07 mins 57 secs) What was the pageant contestant's mishap? Why did police visit a man because of his gamertag? What's the Ruth's Chris dress code controversy? Why fine a restaurant for a menu item? What should you eat to remove micro plastics? Who are the highest paid actresses from 2025? How's the ultrasonic facial going? How did the New York trip go? All that and more, plus the recommendations for the week, on this episode with Ruthy, Jiaming, and Albert.00:00:00 - intro + what's up00:01:31 - Pageant contestant mishap00:03:43 - Police visit man because of gamertag00:06:27 - Ruth's Chris dress code controversy00:10:07 - Restaurant fined because of menu item00:14:00 - Korean food removes micro plastics00:17:48 - Highest paid actresses from 202500:25:31 - ultrasonic facials follow-up00:27:34 - Albert's Wife visits Ruthy in New York00:48:30 - winning something at WonderCon00:50:22 - credits + recommendations01:05:58 - end of episodeUpdates, Show Notes, Links, and Contact Info can be found at… https://www.whowhatwhereswhy.com/stuffjunk/2026/3/31/957

Two hosts means twice the value, right? It at least doubles the episode length and isn't just a person talking at you   Give us a follow and a like and please give us a 5-Star review on Apple Podcasts and Spotify You can submit questions to our mailbag anytime via our Discord Channel or Twitter. || FHFH Twitter || FHFH Discord || FHFH Patreon || FHFH YouTube ||

Worauf Einsteiger achten sollten, damit das Fermentieren gelingt, und welches Equipment sinnvoll ist, besprechen Uwe Schulz und Carolin Courts mit Lennart Wiese und Christoph Marx. Zudem liefern die Fermentations-Experten Rezepte. Von WDR 5.

Federal immigration agents have arrived at both of Houston’s airports. What are they doing and has it reduced long TSA lines?Two North Texas Democrats who were once allies — Rep. Julie Johnson and Rep. Colin Allred — are battling for the nomination for a congressional seat.Many military dogs are living in sub-standard conditions. We’ll dig […] The post Exploring the global future of Texas-made kimchi appeared first on KUT & KUTX Studios -- Podcasts.

On today's MJ Morning Show:Finding the guy who fixes traffic lightsMJ finally posted the video of his mom's car missing a partMorons in the newsAnother toe-sucker storyA guy bit a JetBlue flight attendantPodcastsLaGuardia Airport crash... new detailsGarlic smell from MJSpyware on a phoneSuddenly, people not staying at hotels are eating their buffets?Teens are feeling pressured to be onlineThai restaurantJulian and Chloe received scam texts Quad amputee cornhole champ accused of murderDenise Richards faceliftOnlyFans owner/billionaire diesTV news Most stressed out statesPrediction market wagering"I think my manager is living in the store"Scrommiting link to vapingNo support that pot helps many ailmentsTrader Joe's expands recallAldi recallGuy with "rockets" on car on I-4Fentenyl Barbie... Cargo LargoLithium Ion battery fireSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get MORE Bad Friends at our Patreon!! https://www.patreon.com/c/badfriends Thank you to our Sponsors: BlueChew, Rocket Money & Shopify • BlueChew : Get 10% off your first month of BlueChew Gold with code BADFRIENDS. • Rocket Money: Let Rocket Money help you reach your financial goals faster. Join at https://RocketMoney.com/BADFRIENDS • Shopify: Sign up for your one-dollar-per-month trial and start selling today at https://shopify.com/badfriends 0:00 Nate Land & Tiger King 5:00 The Funk Monks 9:00 Duck Neck 12:00 Living in the Matrix 18:00 Bobby's Mom at 5am 25:00 Bobby in the Wild 32:00 Fireworks & Gunpowder 38:45 The Inventor of Kimchi 44:00 Andy Kao & Orange Chicken 47:00 Rimbo 50:30 Bobby vs The Bascos 57:00 Mark Wahlberg's Schedule 1:01:00 Koreans in Nashville YouTube Subscribe: http://bit.ly/BadFriendsYouTube Audio Subscribe: https://apple.co/31Jsvr2 Merch: http://badfriendsmerch.com More Bobby Lee TigerBelly: https://www.youtube.com/tigerbelly Instagram: https://www.instagram.com/bobbyleelive Twitter: https://twitter.com/bobbyleelive Tickets: https://bobbylee.live More Andrew Santino Whiskey Ginger: https://www.youtube.com/andrewsantinowhiskeyginger Instagram: https://www.instagram.com/cheetosantino Twitter: https://Twitter.com/cheetosantino Tickets: http://www.andrewsantino.com More Fancy SOS VHS: https://www.youtube.com/@7EQUIS Instagram: https://www.instagram.com/fancyb.1 More Bad Friends iTunes: https://podcasts.apple.com/us/podcast/bad-friends/id1496265971 Instagram: https://www.instagram.com/badfriendspod/ Twitter: https://twitter.com/badfriends_pod Official Website: http://badfriendspod.com/ Opening Credits and Branding: https://www.instagram.com/joseph_faria & https://www.instagram.com/jenna_sunday Credit Sequence Music: http://bit.ly/RocomMusic // https://www.instagram.com/rocom Character Design: https://www.instagram.com/jeffreymyles Bad Friends Mosaic Sign: https://www.instagram.com/tedmunzmosaicart Produced by: 7EQUIS https://www.7equis.com/ Podcast Producer: Andrés Rosende This video contains paid promotion. #bobbylee #andrewsantino #badfriends #sponsored #ad Learn more about your ad choices. Visit megaphone.fm/adchoices

Integrative Healthcare Symposium highlightsWhat supplements can help combat the side effects of cancer therapy?Will my son's use of Zepbound affect his fertility?

Is what I've been doing for years helpful for achieving autophagy?When you say low carb, do you mean low complex carb or low simple and processed carb?What daily multivitamin would you recommend for a male age 50 plus?Which supplement should I take for elevated triglycerides?

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Ein Erdbeben der Stärke 5, futuristische Wanderwege mit Überwachungskameras und Solarpanelen sowie Kimchi und Fischsperma zum Frühstück – Langstreckenwanderin Christine Thürmer hat sich zuletzt intensiv mit den Wanderwegen und der Wanderkultur Asiens beschäftigt und ist dafür in drei Länder gereist: Japan, Südkorea und Taiwan. In Folge 385 haben wir bereits über ihre Erlebnisse in Japan und Südkorea gesprochen. In dieser Folge geht es nun u.a. um die wesentlichen Unterschiede zwischen asiatischen und europäischen Wanderwegen – denn, wie Christine sagt, das Wandern in Asien ist ein ganz anderes Erlebnis als alles, was sie vorher kannte!Was macht das Wandern in Asien so besonders? Wie kam Christine mit der asiatischen Kulinarik zurecht, die wenig Schokolade und stattdessen Fischsperma bereithielt? Wie geht sie mit den Naturkatastrophen-Risiken in Asien um? Und warum sind die Wanderwege in der südkoreanischen Hauptstadt Seoul so innovativ? Mit diesen und weiteren Fragen ergründen wir Schritt für Schritt, was Wandern in Asien ausmacht. Verpasst außerdem nicht Christines neues Buch, „Hiking Asia“ über das Wandern in Japan, Südkorea und Taiwan auf Trails, bei denen selbst die meistgewanderte Frau der Welt ins Schwitzen kommt. Es erscheint am 27.02.26.Christine ist auch 2026 wieder auf Tour – mit ihrer neuen Show „Wandern Total, die Welt zu deinen Füßen“. Die Tour hat schon angefangen, läuft aber noch weiter mit vielen Stationen, schaut dazu auf Christines Website vorbei www.christinethuermer.de Christine Thürmer gehört zu den am häufigsten eingeladenen Gästen bei Weltwach – und das aus gutem Grund! Wenn ihr mehr über Christine und ihre vergangenen Wanderungen hören möchtet, die sie zur meistgewanderten Frau der Welt machten, empfehlen wir: WW385 Mit Christine Thürmer in Japan, Südkorea und Australien – Von wilden Küsten, steilen Kletterpartien und extremer Hitze WW340: Christine Thrümer in Japan – Zwischen Trailleid und OnsenliebeWW311: Neue Streifzüge durch Europa – mit Christine ThürmerWW297: Für Dracula-Fans und Zeitreisende – mit Christine Thürmer auf der Via Transilvanica durch RumänienWW293: Zwischen Wildwest-Romantik und Überlebenskampf – mit Christine Thürmer auf dem Oregon Desert TrailWW175: Weite Wege von Deutschland nach Italien – mit Christine ThürmerWW113: Christine Thürmer – Neues von den TrailsWW076: Christine Thürmer – Kreuz und quer zu Fuß durch EuropaWW068: Laufen. Essen. Schlafen. Zu Fuß durch die USA – mit Christine Thürmer Und unsere beiden "Weltwach Plus"-Folgen:Auf dem Franziskusweg durch Italien – mit Christine Thürmer – WW Plus 011Body Positivity und Trailhygiene – Christine Thürmer gibt Tipps für fernwandernde Frauen – WW Plus 006Und nicht zu vergessen: Weltwach Extrem Folge 7!----------------------------------Redaktion & Postproduktion: Erik Lorenz----------------------------------Dieser Podcast wird auch durch unsere Hörerschaft ermöglicht. Wenn du gern zuhörst, kannst du dazu beitragen, dass unsere Show auch weiterhin besteht und regelmäßig erscheint. Zum Dank erhältst du Zugriff auf unseren werbefreien Feed und auf unsere Bonusfolgen. Diese Möglichkeiten zur Unterstützung bestehen:Weltwach Supporters Club bei Steady. Du kannst ihn auch direkt über Spotify ansteuern. Alternativ kannst du bei Apple Podcasts UnterstützerIn werden.----------------------------------WERBEPARTNERhttps://linktr.ee/weltwach Hosted on Acast. See acast.com/privacy for more information.

Kim Bright, expert nutritionist and founder of Brightcore, joins the program for a disturbing and eye-opening conversation about the dark realities behind the organ donation industry. Kim exposes how the system has gone completely off the rails — from multimillion-dollar pay-to-play schemes to documented cases of donors being used while still alive. The details she shares are as horrifying as they are undeniable. We also dive into one of the most urgent hidden health threats of our time: microplastics. Kim explains how microplastics are accumulating in our bodies, the serious risks they pose, and — critically — what actually helps remove them. She reveals how kimchi and fermented foods can significantly reduce microplastics from the body, and why gut health is the frontline defense most people are ignoring.  But it doesn't stop there. Kim breaks down the powerful, clinically supported benefits of kimchi, including its impact on blood pressure, cancer risk, inflammation, immune function, metabolic health, and overall longevity. This is not trendy wellness talk — it's real, practical biology with real consequences.This is one of the most important health conversations you'll hear this year.Learn more at: https://Brightcore.com/Sarah
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Designer and drag queen Danny Godoy is here! Known for creating iconic looks for queens like Bob the Drag Queen, Kim Chi, Kerri Colby, and more, Godoy talks about accidentally coughing and farting on Nicole, teaching her how to sew in a single day, and what happens at their drag queen craft nights.He shares the worst date of his life and explains why you should be keeping coconut oil in the bedroom. Nicole tells the details of her horrific dental drama.Watch this episode on our YouTube channel at https://www.youtube.com/@WhyWontYouDateMePodcastSupport this podcast and get discounts by checking out our sponsors:» Planned Parenthood: Donate to support Planned Parenthood now at plannedparenthood.org/defend.» Cozy Earth: Cozy pyjamas! Head to cozyearth.com and use my code DATEMEBOGO to get these pj's for you and someone you love!» Equip: Learn more about Equip's virtual eating disorder treatment at equip.health/datemeFollow:All Links: linktr.ee/whywontyoudatemeTour Dates: linktr.ee/nicolebyerwastakenYouTube: @WhyWontYouDateMePodcastTikTok: @whywontyoudatemepod Instagram: @nicolebyerX: @nicolebyerNicole's book, #VERYFAT #VERYBRAVE: indiebound.org/book/9781524850746This is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Why Won't You Date Me? via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novice Ruth Alexander goes on a quest to find out more about this ancient way of preserving food; how to do it yourself, why you might want to, and what it's doing for our guts.Follow along as she experiments with making her own kefir, and talks to fermentation guru Sandor Katz about how to get started and whether there's anything that can't be fermented. Scientist Professor Gabriel Vinderola explains what's known about the microbes behind it all and how they affect our health while Kheedim Oh and his mum Myung Oh talk about how they've brought the family recipe for kimchi to a US audience via their business, Mama O's Kimchi. (Kimchi on pizza anyone?) And with the help of Adam Goldwater from UK based Loving Foods Fermented, Ruth discovers how kombucha is made, and the alien like SCOBY powering the process. Produced by Lexy O'Connor. The sound engineer was Andrew Mills.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk. Image: A woman in an apron is holding a jar of brightly coloured fermenting vegetables, with orange carrots and purple cabbage tightly packed in. Credit Getty/Migrogen

Salt Lake City took to the streets this weekend to protest ICE after the killing of Alex Pretti in Minneapolis. Host Ali Vallarta, executive producer Emily Means, and newsletter editor Terina Ria talk about how local leaders responded. Plus, news from the first weekend of Sundance and local shoutouts. Resources and references: Utah officials react after federal agents kill second U.S. citizen in Minneapolis [Salt Lake Tribune] Plus, update on alleged ICE facility: ‘No plans to sell': SLC warehouse owners address rumors of ICE detention center [Salt Lake Tribune] Help us make a list of the 1,000 things we love about Salt Lake. JJ's coffee pop-up RSVP for Natural History Museum's microplastics roundtable.  Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come. Get all the details and sign up at membership.citycast.fm. Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: (801) 203-0137 Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Canyon View Credit Union Cozy Earth - use code COZYSALTLAKE for up to 20% off

FutureSense's FoodChain system helps customers understand where their food comes from and how it was handled. And it averted a national Kimchi Crisis in Korea. Support the show on Patreon by becoming a supporter!

Kimchi, a traditional Korean fermented vegetable dish, is rich in diverse lactic acid bacteria, bioactive compounds, and fibers that support gut integrity, microbial balance, immune signaling, and overall metabolic resilience A recent study published in npj Science of Food used single-cell RNA sequencing to map how daily kimchi intake influences immune cells, offering insight into food-driven changes in human immune regulation Their findings showed that kimchi strengthened key immune functions by helping cells recognize threats more effectively and supporting balanced T cell activity, without triggering overactive immune responses Beyond immune modulation, kimchi intake supports metabolic health, reduces body fat, improves cholesterol markers, nourishes the gut microbiome, strengthens the gut barrier, enhances digestion, and influences mood through gut-brain signaling Choosing raw, unpasteurized kimchi made with simple ingredients ensures you get the full benefit of its live cultures; homemade versions offer more control and better microbial diversity

Big Dipper and Meatball sit down with the iconic Kim Chi for a feast of chaotic conversation that spans food of every imaginable kind, the glory days of buffets, and whether cum is technically vegan (the debate gets… heated). Kim opens up about her two new books, her love of makeup, and why she will never own a gun, even though millennials as a whole seem fully ready for it all to end. They dive into the wild world of LA cosmetic surgery, discuss the ethics and artistry of making a mold of your own penis, and even explore the surprisingly relatable topic of jerking off to your own nudes. It's decadent, unhinged, and served piping hot—just the way Sloppy Seconds likes it.Listen to Sloppy Seconds Ad-Free AND One Day Early on MOM Plus⁠Call us with your sex stories at 213-536-9180!Or e-mail us at ⁠sloppysecondspod@gmail.com⁠⁠FOLLOW SLOPPY SECONDS⁠⁠FOLLOW BIG DIPPER⁠⁠FOLLOW MEATBALL⁠⁠SLOPPY SECONDS IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCASTSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The dolls are joined by the prodigious patisserie of elegance and razor-sharp wit, the incomparable Kim Chi! Miss Chi who would like you know that public libraries stand as luminous beacons of civic generosity, offering complimentary tootsie rolls that taste like tiny victories of the working class as these huddled masses check out CDs to be burned into their iPod Classics, empowering each and every one of them to cultivate a personal soundtrack without groveling to the dark forces of capitalism. Some of these noble institutions even distribute book-reading gift certificates for free bagels, nourishing both mind and body in one glorious carbohydrate embrace. And thanks to their tireless preservation of microfiche, detectives of every stripe can finally uncover exactly what happened at the Des Moines Harvest Jamboree in 1987, a truth now restored to a grateful society. Let us all join Kim Chi with praise for the unsung civic treasures that are America's public libraries.  To buy Kim Chi's new book "Kim Chi Eats the World" head to: https://kimchithequeen.com/pages/cookbook This holiday season, get an exclusive $45-off Aura Frames' Carver Mat by using Promo Code BALD at https://on.auraframes.com/BALD Getting contacts doesn't have to be a hassle! Let 1-800 Contacts get you the contact lenses you need right now! Download the free 1-800 Contacts app today or order online at https://1800Contacts.com Get your gut going and support a balanced gut microbiome with Ritual's Synbiotic+. Get early access to their Black Friday sale for 40% off your first month at https://Ritual.com/BALD Follow Kim Chi: @KimChi_Chic Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/TrixieKatyaYT To check out our official YouTube Clips Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TrixieAndKatyaClipYT Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast If you want to support the show, and get all the episodes ad-free go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thebaldandthebeautiful.supercast.com To check out future Live Podcast Shows, go to: ⁠⁠⁠https://trixieandkatya.com/#tour To check out the Trixie Motel in Palm Springs, CA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemotel.com Listen Anywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/thebaldandthebeautifulpodcast Follow Trixie: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemattel.com TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@trixie⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/trixiemattel Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/trixiemattel Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/trixiemattel   Follow Katya: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.welovekatya.com TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@katya_zamo Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/welovekatya Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/katya_zamo   #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're super thankful for all you backers out there! Enjoy this second volume of greatest hits from Circling Back and share it with a friend or cousin this holiday season! Support us on Patreon and receive weekly episodes for as low $5 per month: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/circlingbackpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Watch all of our full episodes on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/washedmedia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Shop Washed Merch: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.washedmedia.shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (2:52) Feeling Sendy (9:30) Roback Ad Read (12:55) Lord Of The Rings (15:43) D-Man (16:13) Cheesecake Factory (22:41) Brent Rooker Piss Jobs (24:10) Bag Of Bones with a 50 (25:45) Later (26:53) Frat King (27:52) Lawyer, Doctor, Therapist (29:27) Big Ol Hog (30:22) Chet Part 1 (32:49) Chet Part 2 (36:44) Drip (37:30) El Glizzadente / Q-Anon (44:34) Parades (47:47) Kimchi (53:11) 23 & Me (59:27) Catfish Support This Episode's Sponsors: Rhoback: https://rhoback.com/ (WASHED20 for 20% off for the Holidays!) Squarespace: Check out ⁠⁠https://squarespace.com/steam⁠⁠ for a free trial, and when you're ready to launch, use OFFER CODE: STEAM to save 10% off your first purchase of a website or domain. Harry's: our listeners can get the Harry's Plus Trial Set for only $10 at ⁠https://harrys.com/STEAM⁠ Aura Frames: Exclusive $45-off Carver Mat at ⁠⁠⁠https://on.auraframes.com/CIRCLING⁠⁠⁠. Promo Code CIRCLING Underdog Fantasy: Download the app today and sign up with promo code STEAM to score ONE HUNDRED DOLLARS in Bonus Funds when you play your first FIVE dollars – that's promo code STEAM Must be 18+ (19+ in Alabama & Nebraska; 19+ in Colorado for some games; 21+ in Arizona, Massachusetts & Virginia) and present in a state where Underdog Fantasy operates. Terms apply. See assets.underdogfantasy.com/web/PlayandGetTerms_DFS_.html for details. Offer not valid in Maryland, Michigan, Ohio, and Pennsylvania. Concerned with your play? Call 1-800-GAMBLER or visit www.ncpgambling.org. In New York, call the 24/7 HOPEline at 1-877-8-HOPENY or Text HOPENY (467369) Learn more about your ad choices. Visit megaphone.fm/adchoices

Drag queen icon Kim Chi (RuPaul's Drag Race S8, author of Kim Chi Eats The World) joins Nicole to talk about what it's like to have never dated anyone, and whether she even wants to. She opens up about being afraid to get hurt, growing up with crushes who didn't like her back, and why are all the conspiracy nuts booed up? Kim shares wild stories from her drag-tour days (including the time she was recognized during a lap dance), having a twink convention show up at her hotel, and story about queens who skip meet-and-greets and cause chaos on tour. Plus, she and Nicole bond over their mutual hatred of Animal Crossing, her love of cottage cheese, and shares easy recipes from her new cookbook Kim Chi Eats The World.Check out Kim Chi's new book, Kim Chi Eats The World at https://kimchithequeen.com/pages/cookbookWatch this episode on our YouTube channel at https://www.youtube.com/@WhyWontYouDateMePodcastSupport this podcast and get discounts by checking out our sponsors:Green Chef: Make this fall your healthiest yet with Green Chef. Head to Greenchef.com/50DATEME and use code 50DATEME to get 50% off your first month, then 20% off for two months with free shipping.Quince: Find your fall staples at Quince. Go to Quince.com/dateme for free shipping on your order and 365-day returns.SquareSpace: Head to squarespace.com/DATEME to save 10% off your first purchase of a website or domain using code DATEME.BetterHelp: Visit Betterhelp.com/DATEME today to get 10% off your first month.Follow:All Links: linktr.ee/whywontyoudatemeTour Dates: linktr.ee/nicolebyerwastakenYouTube: @WhyWontYouDateMePodcastTikTok: @whywontyoudatemepod Instagram: @nicolebyerX: @nicolebyerNicole's book, #VERYFAT #VERYBRAVE: indiebound.org/book/9781524850746This is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Why Won't You Date Me? via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Sibling Rivalry, Bob and Monét welcome Kim Chi to look back on the time since their season, the gigs they've done together, and driving adventures with Kim and Naomi. They talk about LA vs. NYC drivers, airport pickups, and which city is best for up-and-coming artists. Kim shares the story behind Kim Chi Eats the World, how a tweet about libraries sparked the idea, and who inspired the villain in her book Donutella Hamachi and the Library Avengers. They test their origami skills and debate whether Chicago beaches count as real beaches. Plus: TikTok rice wars, Kim's umami secret, Monét's special ranch recipe, what they would choose as their last meal, and who makes the best wings. Rula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at ⁠https://www.rula.com/rivalry⁠ #rulapod Open an account in 2 minutes at ⁠https://Chime.com/RIVALRY⁠. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on Sibling Rivalry, Bob and Monét welcome Kim Chi to look back on the time since their season, the gigs they've done together, and driving adventures with Kim and Naomi. They talk about LA vs. NYC drivers, airport pickups, and which city is best for up-and-coming artists. Kim shares the story behind Kim Chi Eats the World, how a tweet about libraries sparked the idea, and who inspired the villain in her book Donutella Hamachi and the Library Avengers. They test their origami skills and debate whether Chicago beaches count as real beaches. Plus: TikTok rice wars, Kim's umami secret, Monét's special ranch recipe, what they would choose as their last meal, and who makes the best wings. Rula patients typically pay $15 per session when using insurance. Connect with quality therapists and mental health experts who specialize in you at ⁠https://www.rula.com/rivalry⁠ #rulapod Open an account in 2 minutes at ⁠https://Chime.com/RIVALRY⁠. Learn more about your ad choices. Visit podcastchoices.com/adchoices