Podcasts about know your food

Bird Flu, Beef Imports, and the Future of Food: A Conversation with Texas Slim & Vaccine Safety Research FoundationSource & Broadcast Details:Host: Steve Kirsch – Vaccine Safety Research Foundation (VSRF)Guests: Texas Slim (The Beef Initiative), Dr. Kat Lindley, Dr. Lynn Fynn, Livio SanchezOriginal Broadcast: VSRF Live on vacsafety.orgDate: February 6, 2025Summary & Key Points: This episode brings together voices from health freedom, ranching, and food sovereignty to dissect the ongoing bird flu crisis, USDA mandates, and their impact on American agriculture. Texas Slim joins medical experts to reveal how centralized control over the food supply is escalating under the guise of biosecurity.Key themes include:Bird Flu Mandates: USDA protocols leading to the mass culling of poultry and cattle herds, even when animals show no symptoms, raising concerns about food supply manipulation.Food Supply Disruption: The destruction of over 156 million poultry and questionable avian flu testing procedures are inflating food prices and threatening independent farmers.mRNA Vaccines in Livestock: Growing fears around forced vaccination of beef and poultry with mRNA-based products, particularly in imported meat from countries like China.One Health Framework: CDC and WHO-led global policies integrating human, animal, and environmental health, which critics argue prioritize control over public safety.Consumer Solutions: Texas Slim emphasizes direct relationships with local ranchers as the antidote—reclaiming food sovereignty through community-based agriculture and buying beef direct from trusted producers.Notable Quotes:Texas Slim: “There's a lot of deception in our food systems. We need a voice for the rancher and the consumer—to cut through this noise.”Dr. Lynn Fynn: “Asymptomatic animals don't spread bird flu. This is a fabricated crisis designed to justify more control.”Dr. Kat Lindley: “The One Health Framework is already here. It's driving the war on poultry and beef—most people have no idea.”Why This Matters: The conversation cuts to the heart of America's food crisis—centralized control vs. community self-reliance. As regulatory overreach and questionable science threaten our ranchers, consumers face rising prices and uncertain meat quality.The solution? Know Your Rancher. Know Your Food. Buy beef from those you trust—direct from the source.Read more and watch the full episode at BeefNews.org. Sign up to connect with your local rancher at WelcomeToBeef.com. Support the I Am Texas Slim Foundation (501c3) at SaveBeef.org. ★ Support this podcast ★

In this must-listen episode, we're joined by Photios Poupoulas, a pharmacist who found an unexpected solution to his own health struggles. Photios shares his journey from dealing with unexplained gut issues to finding an affordable, effective way to manage them. A solution we can all access. His experience reveals how food sensitivities, intolerances and genetics can influence our health more than we realise. Whether it's lactose, fructose, histamine, or other food sensitivities, Photios discusses how understanding your unique intolerances can be life-changing. If you've been grappling with gut health challenges, tune in for insights, actionable steps and Intoleran's life changing products that could help you finally find relief. Shop Intoleran Products at You Must Try It HERE The Fitgenes Program Waitlist - Join the waitlist - HERE Want to sign our PETITION on Change.Org? Sign HERE Make DNA Screening for Cancer and Heart Disease Risk Available in Australia, Asks Shelley Craft Shelley Craft and Amanda Attwood, from The Aging Project Podcast need your support. We're calling on Mark Butler, Minister for Health and Aged Care, to champion and approve funding for the next stage of the DNA Screen Project at Monash University, to move towards population-wide DNA screening for adult disease prevention. This trial initiative is providing life-saving genetic testing for hereditary cancers and heart disease, preventing tragedies before they happen and dramatically reducing the financial burden on Australia's healthcare system. Led by Professor Paul Lacaze and Dr Jane Tiller, the DNA Screen Project has already demonstrated the life-changing potential in a trial of 10,000 people aged 18 to 40 years at risk of hereditary breast and ovarian cancer, Lynch syndrome, and familial hypercholesterolemia. Genetic variations affect 1 in 75 people, and with genetic testing now available, there is no reason why it should be restricted. Despite the clear benefits, publicly funded testing is currently available only to those who meet restrictive criteria. Every Australian, of any age, deserves the right to know if they fall within the 2% of the population at high risk, so they can take preventive action to protect their health. We want a population-wide, criteria-free screening program. A national initiative like this would put Australia at the forefront of preventive healthcare, ensuring that every Australian knows their genetic risks and can take steps to protect their future health. Here's why this matters: The DNA screening test can cost as little as $200-$400 per person—an affordable price for a program that has the potential to save lives and reduce long-term healthcare costs. The cost of cancer care alone to the Australian healthcare system is over $6 BILLION annually By identifying genetic risks early, we can reduce the number of people needing expensive treatments later, saving taxpayer dollars while preventing disease. The 10,000-person pilot completed study at Monash University has laid the groundwork for a scalable, nationwide DNA screening program. But to move forward, the project needs government funding to expand beyond the initial trial group and make this life-saving test available to every Australian who wants it, regardless of age or background. By signing this petition, you are joining a community voice advocating for a future where genetic screening for high risk genetic variations is accessible to everyone, and where preventive healthcare can truly save lives. We ask Mark Butler and the Australian Government to support funding for the next phase of the DNA Screen Project and allow this innovative program to become a nationwide, population-based screening initiative. Join us in calling for change. Let's ensure that every Australian, at every age, has the chance to know their significant genetic risks and take proactive steps to safeguard their health and the health of their families. The future of genetic testing is HERE - now we just need access to it. Sign now and make your voice heard—because access to life-saving genetic screening should be a right, not a privilege. Help us get 10,000 signatures. Join our movement to live healthier for longer. Shelley Craft and Amanda Attwood The Aging Project and You Must Try It , Co-Founders www.theagingproject.com

Farmers in India are contending with the impact of climate change every day as their crops are often subject to weather conditions, which are evolving as climate change becomes more deeply entrenched. Every year, about 30% of agricultural produce is wasted before it leaves the farms. And did you know this food waste contributes to greenhouse gases? On this episode of Climate Connections, Nidhi Pant, Co-Founder of S4S Technologies, who has seen how deeply intertwined challenges of food waste, rural poverty and gender inequality are, shares the journey she embarked on together with five other university friends, to help smallholder female farmers preserve and market surplus produce. Feature produced and edited by: Yeo Kai Ting (ykaiting@sph.com.sg) Voiced by: Emaad Akhtar Photo credits: The Earthshot Prize Music credits: pixabay & its talented community of contributorsSee omnystudio.com/listener for privacy information.

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Today I want to talk to you about another wonderful at home lab test that you can do, and this is to determine your food sensitivities.About the Host:Melissa is an Integrative Health Practitioner and Master Practitioner in NLP and Timeline Therapy and a Board Designated Hypnotherapy Teacher Trainer, helping people get to the root cause of their health issues and then get lasting results. Melissa neither diagnoses nor cures but helps bring your body back into balance by helping discover your “toxic load” and then removing the toxins. Melissa offers functional medicine lab testing that helps you “see inside” to know exactly what is going on, and then provides a personalized wellness protocol using natural herbs and supplements. Melissa's business is 100% virtual – the lab tests are mailed directly to your home and she specializes in holding your hand and guiding the way to healing so that you don't have to figure it all out on your own.Melissa is the winner of the 2021 & 2022 Quality Care Award by Business From The Heart and is also the recipient of the Alignable “Local Business Person of the Year “Award 2022 for Whistler.Melissa has been featured at a number of Health & Wellness Summits, such as the Health, Wealth & Wisdom Summit, The Power To Profit Summit, The Feel Fan-freaking-tas-tic Summit, the Aim Higher Summit and many more! She has also guested on over 60 different podcasts teaching people about the importance of prioritizing our health and how to get started. Linktree: https://linktr.ee/yourguidedhealthjourney Thanks for listening!If you know somebody who would benefit from this message, or would be an awesome addition to our community, please share it using the social media buttons on this page.Do you have some feedback or questions about this episode? Leave a note in the comment section below! Subscribe to the podcast!If you would like to get automatic updates of new podcast episodes, you can subscribe on the podcast app on your mobile device.

Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton. About Douglas Gayeton Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food space—including food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90's. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America. The Lexicon & Can You Change the Future Platform

Stefanie Garcia Turner is the Founder and CEO of TUYYO, a modern line of Hispanic food and beverages made with natural ingredients. With nearly two decades of experience in the natural products industry, she has helped hundreds of brands scale in various roles, including procurement, supplier business development, and sales and distribution management. As an advocate for good food systems, Stefanie has spoken at events like the USDA Know Your Farmer, Know Your Food initiative and is a member of the nonprofit organization Slow Food.  In this episode… Innovative CPG brands are paving the way for diverse products that introduce consumers to bold new flavors and cultures. But when certain consumer demographics aren't familiar with the product line, launching and positioning the items in the market can be difficult. How can you educate consumers to accelerate product innovation and grow your brand? Stefanie Garcia Turner's line of Latin-inspired agua fresca powders gained rapid traction among families with small children and anyone wanting to incorporate a simple, refreshing beverage into their daily routines. But she struggled to market her instant coffee, as the product isn't widely consumed among American shoppers. When educating consumers on item use, you must determine the ideal sales channel and revise your messaging to attract various demographics. Additionally, partnering with brokers can help you maintain an upward growth trajectory by marketing to specific audiences. The Founder and CEO of TUYYO, Stefanie Garcia Turner, is Taja Dockendorf's guest in this episode of the Brand Alchemist Podcast. Together, they discuss Stefanie's journey as a female and minority business owner launching culturally-diverse beverages. Stefanie also talks about how TUYYO's consumer base has evolved, her love of agua fresca, and how she developed her beverages.

Today I want to talk to you about another wonderful at-home lab test that you can do, and this is to determine your food sensitivities.About the Host:Melissa is an Integrative Health Practitioner helping people get to the root cause of their health issues. Melissa neither diagnoses nor cures but helps bring your body back into balance by helping discover your “toxic load” and then removing the toxins. Melissa offers functional medicine lab testing that helps you “see inside” to know exactly what is going on, and then provides a personalized wellness protocol using natural herbs and supplements. Melissa's business is 100% virtual – the lab tests are mailed directly to your home and she specializes in holding your hand and guiding the way to healing so that you don't have to figure it all out on your own.Melissa is the winner of the 2021 Quality Care Award by Business From The Heart and is also the recipient of the Alignable “Local Business Person of the Year “Award 2022 for Whistler.Melissa has been featured at a number of Health & Wellness Summits, such as the Health, Wealth & Wisdom Summit, The Power To Profit Summit, The Feel Fan-freaking-tas-tic Summit, the Aim Higher Summit, and many more! She has also guested on over 60 different podcasts teaching people about the importance of prioritizing our health and how to get get started.Linktree:https://linktr.ee/yourguidedhealthjourneyThanks for listening!If you know somebody who would benefit from this message or would be an awesome addition to our community, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a note in the comment section below!Subscribe to the podcast!If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast app on your mobile device.Leave us a review!We appreciate every bit of feedback to make this a value-adding part of your day. Ratings and reviews from our listeners not only help us improve, but also help others find us in their podcast app. If you have a minute, an honest review on Apple Podcasts/iTunes goes a long way! Thank You!!

Risa Groux, CN is a Functional Nutritionist and Certified Autoimmune Coach in private practice in Newport Beach, California. She has always been passionate about nutrition and good health. Risa was so concerned about purity that she made her children's baby food from scratch. Today she is passionate about cooking and creating healthy, nutritious food. She works with a wide array of clients from professional athletes, adults, and kids to the Biggest Loser from season four. Risa works with issues like diabetes, autoimmune disease, cancer, digestion, thyroid, and hormone imbalances, to name a few. Risa firmly believes that the body can heal itself with whole foods we obtain from the earth and sees living proof of that in her office each day. She looks at root causes using functional nutrition guidelines, blood, and stool tests and knows that weight loss is a side effect of wellness.https://www.risagrouxnutrition.com/

Coming to a community near you! Agriculture For Life's new 'Know Your Food' trailer is out on the road crisscrossing the province educating people about where their food comes from. In this episode we talk to Ag For Life CEO Luree Williamson about this new mobile learning tool. For more on this story go to Rural Roots Canada.com. This feature is powered by connectFirst Credit Union.

Jesus, além de ser comunista, sabia de onde vinha a comida que ingeria. Até a que não multiplicava. Quem nos ensina isto é Raquel Serdoura, ex-catequista e fundadora do projeto Know Your Food, que tem como objetivo aproximar-nos comunidades através da alimentação(0:00) Preliminares(3:43) Know Your Food e Veganismo(27:42) Preocupação ambiental(31:54) Piropo e relações de poder(50:29) Experiência estética(56:56) Decrescimento, Economia Donut(1:15:54) - Transportes públicos nas cidades(1:24:55) - CatequeseAos 50 patronos mostramos as extremidadeshttps://www.patreon.com/nuancepodcastJunta-te ao nosso DISCORD: https://discord.gg/jhsHPww5FJPASTAMOS NOS SEGUINTES PRADOSInstagram:http://www.instagram.com/nuancepodcasthttp://www.instagram.com/by.castrohttp://www.instagram.com/holdennevermorehttp://www.instagram.com/luisamadobessahttps://www.tiktok.com/@nuancepodcast

Kathleen Merrigan authored the law establishing standards for organic food and the federal definition of sustainable agriculture. On this week's episode, she talks with Ron about her life's work, including her time in USDA, where she led the Know Your Farmer, Know Your Food initiative to support local food systems, and was a key architect of Michelle Obama's “Let's Move!” campaign. In 2010, Kathleen was celebrated by Time Magazine as one of the 100 Most Influential People in the World in 2010. Currently, she serves as the Kelly and Brian Swette Professor in the School of Sustainability and executive director of the Swette Center for Sustainable Food Systems at Arizona State University. Before that, she was the Executive Director of Sustainability at the George Washington University. From 2009 to 2013, Kathleen was deputy secretary and COO of the United States Department of Agriculture. And, was the first woman to chair the Ministerial Conference of the Food and Agriculture Organization of the United Nations. Prior to USDA, she was a professor at the Friedman School of Nutrition Science and Policy at Tufts University, Administrator of the USDA Agricultural Marketing Service, and served on the U.S. Senate Committee on Agriculture, Nutrition and Forestry. Kathleen is a board member of Stone Barns Center for Food and Agriculture, Center for Climate and Energy Solutions, and a Trustee of CIFOR and ICRAF. She is a partner in Astanor Ventures and an advisor to S2G Ventures, two firms investing in ag-tech innovation. Merrigan holds a PhD in Public Policy and Environmental Planning from Massachusetts Institute of Technology, MPA from University of Texas at Austin, and BA from Williams College. The interview was conducted on Feb. 10, 2016. Additional links this episode: National Sustainable Agriculture Oral History Archive U.S. Department of Agriculture -------- Liked this show? SUBSCRIBE to this podcast on Spotify, Audible, Apple, Google, and more. Catch past episodes, a transcript, and show notes at cfra.org/SustainbleAgPodcast.

Welcome to part 4 of our mini series on Conscious Buying Decisions to Help Climate Change. Last time we covered ‘The 6 Principles of Regenerative Agriculture'. This time we're looking at ‘Knowing Your Food Source for Healthy Eating', which is also part of our series on Eating Sustainably. Links mentioned: Kiss the Ground Purchasing Guide - https://kisstheground.com/purchasingguide/ Drawdown, by Paul Hawken - https://amzn.to/3okjT6d Oxton Organics - https://www.oxtonorganics.co.uk Find an Organic Veg Box Scheme - https://www.soilassociation.org/take-action/organic-living/buy-organic/find-an-organic-box-scheme/ Abel & Cole - https://www.abelandcole.co.uk Abel & Cole special offer - https://abelandcole.mention-me.com/m/ol/iw4hm-james-walters Farmhouse Kitchen Book - https://amzn.to/3ouFyZp River Cottage Fermentation Handbook - https://amzn.to/3qFFitn Taste and Nutrition with Dan Kittredge on YouTube - https://www.youtube.com/watch?v=LnCl45yAVkI The Bull Inn Totnes - https://www.bullinntotnes.co.uk Know Your Food Source for Healthy Eating [Step 1 of 8] - https://www.naffordjunction.co.uk/blog/know-your-food-source-for-healthy-eating/ Where Next? There's so much inspiring information to give you ideas of how to help climate change by growing, eating, and living sustainably, you can: Go to https://www.naffordjunction.co.uk Read Our Articles Subscribe to Our Podcast Sign-Up to Our Free Email Newsletter Join the #VoteWithOurMoney Campaign Work Through the Sustainability Roadmap Find Companies to Help You Grow, Eat, and Live Sustainably Follow Nafford Junction on Twitter, Facebook, Instagram, and YouTube Help Us Inspire Others If you're passionate about helping climate change, please consider supporting Nafford Junction, you can: Become a Patron to Give Regular Contributions Buy Me a Coffee to Make a One-Off Contribution Create for Us and Publish Thought Provoking Content Become an Inspiring Leader and Advertise with Us Support Nafford Junction at https://www.naffordjunction.co.uk/support Production Notes This was produced by me, James Walters, as a personal project to help stop climate change by inspiring others to grow, eat, and live sustainably. Any advice given is the opinion of those involved and does not constitute medical, financial, or legal advice. * We include links we think you will find useful. If you buy through those links, we may earn a small commission. It's one way to support our work and to inspire as many people as possible.

Know Your Farmer, Know Your Food. Hi Homies! This is our second episode in our Meat as Medicine series. It's a great conversation about sustainability as it relates to food production, globally and bio-regionally. We really get into our own experiences of how we choose to eat sustainably and how our travels around the world have informed our understanding of the global food economy. Grab some tea and enjoy! Sources and Topics Discussed (article) Animal-based agriculture Vs. Plant-based agriculture (book) The Omnivore's Dilemma by Michael Pollan (article) Long-term study shows crop rotation decreases greenhouse gas emissions (website/reference) Allan Savory Institute in South Africa (article) Junk food is cheap and healthful food is expensive, but don't blame the farm bill (website/reference) California Trade Facts (website/reference) Neoliberalism (tv series) Rotten Docu Series on Netflix Shoutouts: @soul2soulsisters @losknows @mccauleyfamilyfarm @blackforager ___________ Follow us on social: @pettyherbalist @bonesbugsandbotany Join the Patreon Community to fund this amazing POD: https://www.patreon.com/pettyherbalist Rate us to show your support! Thank You! #StayReady #BePetty --- Send in a voice message: https://anchor.fm/pettyherbalist/message Support this podcast: https://anchor.fm/pettyherbalist/support

Are you willing to be fully satisfied by the Word of God and His love rather than the pleasures of the world? Did you know that food becomes an idol when you allow it to become an obsession that replaces God in your life?   In this episode, Heidi explains how to spend more time with God abiding and feasting on His Word and worshiping Him so that He alone satisfies and comforts you. Listen in to learn the importance of being obedient and disciplined to be prepared for your future glory.    “Through Christ, we gain strength for everything and the Holy Spirit supernaturally empowers us to live as we cannot on our own.” ~Heidi   Top Takeaways: Understanding that food will never ever fully satisfy you and only God can do so.  How to pray to God to awaken your appetite for Him and to feel a strong desire for His manifestations.  Ask God to fill you with His love each morning, so you don't have any holes to fill with food.  Free from the idol of self-will and instead let God do it for you. Turn to worship God and admit that He's enough to satisfy you even without food.  Keep a journal to take notes and action and take care of what you're noticing. Repent for the actions you're taking if they're not in alignment with the way God thinks.    What you will learn: Psalm 90:14. How to ask God to satisfy you with Himself so as to release food to its proper place.  The questions you need to ask yourself when triggered to turn to food for the comforting effect.  The food, behavioral, emotional, and environmental food triggers types.  Four tips to help you overcome and be free of your food obsessive thoughts.    Relevant Links: Full: Food, Jesus, and the Battle for Satisfaction by Asheritah Ciuciu Biblical Weight Loss Facebook group:  facebook.com/groups/biblicalweightlossblueprint/ Register for the Food Freedom Workshop, Nov 28 at 7:30pm CST: https://zoom.us/webinar/register/WN_pzoN6QIpSsyDiNy6sJQLdA   WORK WITH HEIDI CONNECT >>> support@coveredbeloved.com COMMUNITY >>> facebook.com/groups/coveredbeloved LISTEN >>> iTunes: tinyurl.com/coveredbeloved WEBSITE >>> heidibramm.com ESSENTIAL OILS >>> bit.ly/oilsmadeeasyworkshop INNER HEALING >>> bit.ly/innerhearthealing GOD'S GIRLS CARDS >>> bit.ly/godsgirlscards   __________________     BOOK INNER HEART HEALING SESSIONS Have emotional hurts that aren't yet healed? Living with broken-heartedness to one degree or another? Soul wounds can manifest in many ways including sadness, anger, depression, fear, anxiety, un-forgiveness, disunity, self-rejection, and self-hatred. The Lord is after the whole heart in connection and in relationship with Him.    BOOK single sessions online at heidibramm.com or message support@coveredbeloved.com for exclusive pricing on the Breakthrough Bundle and/or Deep Dive Bundle.    __________________     FREE VIRTUAL WORKSHOP Essential Oils Made Easy A free, 45-minute workshop designed for people just starting to explore the potential of essential oils for health + wellness. My goal is to educate and empower you with the basics so that you can make an informed decision on whether essential oils are a good fit for you and your family!  Visit: bit.ly/oilsmadeeasyworkshop Everyone that decides to work with me will qualify for VIP pricing and save 25% on all of their orders, receive access to continuing education, plus additional support in our online community, fun giveaways, and more!

In this episode of "Deeper than the Diet" a weekly conversation on the connection between emotional eating and trauma, “Food History” is the topic of conversation. Most of the time, our food choices and behaviors did not begin with us but in the environment in which we grew up. What did food availability and choices look like in your house growing up? What were some behavior patterns around food that you noticed? Which of those behavior patterns have you continued as an adult? Which have you modified? Knowing your food history helps identify where food choices, patterns and behaviors started and potentially how to stop or modify negative ones. Email your questions or comments to deeperthanthediet@gmail.com. We love hearing from you!Resources:"Flat Belly Food Guide" or "What's Eating You?" at https://j2fitnutrition.com/services"Take the Struggle Out of Self-Care – 6 weeks to create your self-care strategy" at https://payhip.com/groundbreakersLooking for a therapist? Check out the following directories to find a therapist near you. https://therapyforblackgirls.com/https://www.therapyden.com/https://www.cliniciansofcolor.org/If you are enjoying listening to the “Deeper than the diet Podcast” We invite you to:1.Subscribe to be notified when we upload new episodes every Sunday.2.Share your favorite episode with 3 people you believe could benefit from our conversations.3.Share your takeaways by rating the podcast and leaving a review 4 @ us in your social stories & tag us on social media be sure to use the Hashtag #DeeperthantheDiet. Feel free to follow us on the following platforms: Demetris' Socials Mediahttps://www.facebook.com/j2fitnutrition/https://www.instagram.com/J2fitnutrition/https://www.Tictok.com/@j2fitnutrition.comhttps://www.facebook.com/groups/1061464757280751/https://www.youtube.com/channel/UCm1Zaacf_lKD0UyvIedkLRQ Yunetta' s Socialshttps://www.facebook.com/SpringForthCounseling/https://www.instagram.com/SpringForthCounseling/https://www.facebook.com/yunettaspring/https://www.instagram.com/yunettaspring/https://www.youtube.com/c/yunettaspring

It is absolutely shocking what is happening to our food supply. Join me to learn how to protect yourself and your family from the craziness going on in the world. You'll get simple and affordable steps that you can start using right now.  What you will discover:  Why it is imperative to the health of your body, mind and spirit to know where your food comes from Yes! Organic food is affordable. I will cover how you can buy organic, locally grown food at a fraction of grocery store prices LocalHarvest.org is a fantastic source in the US to find your local CSA. Go to Andreabeaman.com to make delicious food once you have your organic produce from the local farm. 

Happy Monday

In this episode, I chat about our food sources and what to look for on labels so you are making good food choices. When your body has to work hard at digesting the food you intake inflammation can occur. You will also understand GMO, processed sugar, and organic. Enjoy! Give me a subscription, a review, and like, please Explore my services www.nanceciasca.com Reach out to me nance.ciasca@gmail.com Follow me https://www.facebook.com/groups/unleashyourcuriosity Instagram @nsciasca --- Send in a voice message: https://podcasters.spotify.com/pod/show/nance-ciaasca/message

Kathleen Merrigan was the United States Deputy Secretary of Agriculture from 2009 to 2013 and is now the Executive Director at Swette Center for Sustainable Food Systems at Arizona State University. She is an advocate for organic farming, worked with Michelle Obama on the Let’s Move campaign, and while working at the USDA she shaped the “Know Your Farmer, Know Your Food” initiative. Not only is she the person with all the answers, she also is the person who knows the right questions to ask - including some involving chocolate cake. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Welcome back to this week’s #FridayReview!   Today I’m going to share with you reviews & research on: New Health Coach Podcast New Glucometer (product review) Regenerate (book review) Flexner Report (research) Know the Source of Your Food (research) We’re going to review all this and much more on today’s #CabralConcept 1869 – Enjoy the show! - - -   Show Notes & Resources: http://StephenCabral.com/1869 - - - Dr. Cabral's New Book, The Rain Barrel Effect https://amzn.to/2H0W7Ge - - - Join the Community & Get Your Questions Answered: http://CabralSupportGroup.com - - -  Dr. Cabral’s Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Stress, Sleep & Hormones Test (Run your adrenal & hormone levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels)

Douglas Gayeton is my guest on this episode of Inside Ideas with Marc Buckley. In 2009 Douglas founded the Lexicon of Sustainability alongside his partner Laura Howard Gayeton. The Lexicon's work accelerates the adoption of practices that build more resilient food systems and help combat climate change. Douglas is an information architect, filmmaker, photographer and writer. He has created award-winning work at the boundaries of traditional and converging media since the early 90's. He directed the KNOW YOUR FOOD series for PBS and GROWING ORGANIC for USDA, and has authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America. What can food startups us about ways to transform our food system? To find out, Douglas's Green Brown Blue Circular Economy of Food accelerator teamed with Thought for Food on the Circular Economy of Food Challenge to develop food system solutions that have a truly positive social and ecological impact, that go beyond sustainability, and build a truly circular economy of food. https://www.thelexicon.org/

On this episode, Ashdin and Anuradha discuss the various processed and packaged food items available in the market today and how these products are a daily part of your 'healthy' lifestyle but does not get any attention in terms of its real contents or ingredients. Anuradha sheds some light on such food items and juices available today and helps us distinguish the good from the bad and the bad from the worst.Tune in to #TheHabitCoach with Ashdin Doctor to find out more!You can follow Anuradha on Instagram @anuradhasridharan https://instagram.com/anuradhasridharanVisit Anuradha's blog/website atwww.anuradhasridharan.comYou can follow Ashdin Doctor on Instagram @ashdindoc (https://www.instagram.com/ashdindoc/?hl=en)Check out Ashdin's website - Awesome180 (http://awesome180.com/)Youtube Channel - The Habit Coach - Awesome180 (https://www.youtube.com/channel/UCZQpxuIf7moTOU8kCAu0Zfg)You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.

In this episode of Straight Up Wellness, Kate talks with Jennifer Albright about the difference between grass-fed and grain-fed beef, and why it’s good to know where your food comes from. The post 121: Jennifer Albright on Know Your Farmer, Know Your Food appeared first on Straight-Up Wellness.

For National Eat What You Want Day, can you guess if these statements about food are true or false? Listen and find out!

Coronavirus has shaped our food supply system, forcing nearly everyone in the food supply chain to rapidly adapt to meet consumer demands. But how has that impacted food brands themselves? On another episode of Know Your Food, we sit down with Eugenio Perrier,  a marketing executive with 25+ years of experience on fostering brand's growth in Food companies such as Barilla and Sabra to learn about COVID and the impact it is having on brands consumers buy and love. 

Meet Henry Nuss, PhD in the 2nd part of his interview. He explores the quality of the food you eat, and how the health of your digestive system is one of the most important factors in overall health.Henry has a PhD in Nutritional Sciences from the University of Texas at Austin. He is an assistant professor at the Louisiana State University health sciences center in New Orleans. He also worked as an evaluation contractor for the Centers for Disease Control Prevention (CDC).Subscribe to YOUR TRUTH REVEALED weekly videos on YouTube - https://bit.ly/2MjsfdK➤RESOURCESFree Worksheet: https://www.YourTruthRevealed.comHenry Nuss: https://bit.ly/2vFaQoJThe Prime: https://amzn.to/37NaomwStore: https://bit.ly/2H99Iwl➤ SUMMARYHow is it true, “You are what you eat”?* Nutrients from the food you eat provide the foundation of the structure, function, and integrity of every cell in your body.* Every cell has a shelf life. Everyday, your body is busy making new cells to replace cells that have expired. How healthy those new cells are is directly determined by how well you've been eating.* Every body, every brain, every gut, and every person's biochemistry is unique, not to mention constantly changing.How many calories do we drink?* The average American drinks 400 calories daily!* Your body doesn't detect calories from liquid the same way it detects calories from solid food.* When you eat calories in the form of food, you naturally compensate by eating less. But when you drink liquid calories, you don't necessarily drink less.* It's best to drink plain, filtered water.How does your digestive system work?* Your small intestine absorbs most of your nutrition into your bloodstream.* Your large intestine absorbs water and changes food waste from liquid to stool.* There are more than 1,000 types of bacteria that live in your large intestine.* You have 2 to 3 pounds of bacteria there. This bacteria doesn't come from you and is technically no part of you.Why is losing weight often hard?* You were born with the same number of fat cells that you're ever going to have. Your fat cells don't necessarily divide like other cells do, all they do is get bigger and smaller.* Being overweight is a biochemical issue.* Processed foods with artificial preservatives, colors, sugar, fat, and salt light up the same parts of your brain as addictive drugs. This is called the bliss point.* These foods can increase the toxic load in your body, turn on inflammation, and alter your biochemistry.* These foods give you a lot of calories, but relatively nothing else in terms of protein, vitamins, minerals, and more.* You have your allotment of calories for the day, but relatively little nutrition to show for it.Why are childhood diseases rising at an alarming rate?* A lot of children mimic their parent's poor eating behavior.* Many children eat four times their daily suggested calories at breakfast alone.* Processed foods are usually filled with chemicals and inflammatory fats and very little real nutritional value.* Type two diabetes was common in older adults. Now children as young as five years old are being diagnosed.How much do Americans eat?Every year the average person eats the following according to the U.S. Department of Agriculture (USDA).* 152.4 pounds of sugar and other sweeteners* 74.5 pounds of added fats and oils such as salad dressing, cooking oil, frying fat, and butterAnd we're consuming more of just about everything* 19% more calories since 1983* 57 pounds more meat per person since the 1960s (and a third fewer eggs)* More cheese (but less milk)

Episode 12 is the second part of an interview with Henry Nuss, PhD. It explores the quality of the food you eat, and how the health of your digestive system is one of the most important factors in overall health with Erika Marcoux, MA. Henry has a PhD in Nutritional Sciences from the University of Texas at Austin. He is an assistant professor at the Louisiana State University health sciences center in New Orleans. He also worked as an evaluation contractor for the Centers for Disease Control Prevention (CDC). Subscribe to YOUR TRUTH REVEALED weekly videos on YouTube - https://bit.ly/2MjsfdK ➤RESOURCES Free Worksheet: https://www.YourTruthRevealed.com Henry Nuss: https://bit.ly/2vFaQoJ The Prime: https://amzn.to/37Naomw Store: https://bit.ly/2H99Iwl ➤ SUMMARY How is it true, “You are what you eat”? * Nutrients from the food you eat provide the foundation of the structure, function, and integrity of every cell in your body. * Every cell has a shelf life. Everyday, your body is busy making new cells to replace cells that have expired. How healthy those new cells are is directly determined by how well you’ve been eating. * Every body, every brain, every gut, and every person's biochemistry is unique, not to mention constantly changing. How many calories do we drink? * The average American drinks 400 calories daily! * Your body doesn’t detect calories from liquid the same way it detects calories from solid food. * When you eat calories in the form of food, you naturally compensate by eating less. But when you drink liquid calories, you don’t necessarily drink less. * It’s best to drink plain, filtered water. How does your digestive system work? * Your small intestine absorbs most of your nutrition into your bloodstream. * Your large intestine absorbs water and changes food waste from liquid to stool. * There are more than 1,000 types of bacteria that live in your large intestine. * You have 2 to 3 pounds of bacteria there. This bacteria doesn’t come from you and is technically no part of you. Why is losing weight often hard? * You were born with the same number of fat cells that you’re ever going to have. Your fat cells don't necessarily divide like other cells do, all they do is get bigger and smaller. * Being overweight is a biochemical issue. * Processed foods with artificial preservatives, colors, sugar, fat, and salt light up the same parts of your brain as addictive drugs. This is called the bliss point. * These foods can increase the toxic load in your body, turn on inflammation, and alter your biochemistry. * These foods give you a lot of calories, but relatively nothing else in terms of protein, vitamins, minerals, and more. * You have your allotment of calories for the day, but relatively little nutrition to show for it. Why are childhood diseases rising at an alarming rate? * A lot of children mimic their parent’s poor eating behavior. * Many children eat four times their daily suggested calories at breakfast alone. * Processed foods are usually filled with chemicals and inflammatory fats and very little real nutritional value. * Type two diabetes was common in older adults. Now children as young as five years old are being diagnosed. How much do Americans eat? Every year the average person eats the following according to the U.S. Department of Agriculture (USDA). * 152.4 pounds of sugar and other sweeteners * 74.5 pounds of added fats and oils such as salad dressing, cooking oil, frying fat, and butter And we're consuming more of just about everything * 19% more calories since 1983 * 57 pounds more meat per person since the 1960s (and a third fewer eggs) * More cheese (but less milk) * 66% more fat since the 1950s ➤CONNECT WITH ME All Episodes: https://bit.ly/2NfSst4 Podcast: https://apple.co/2KzQ3rG Instagram: https://bit.ly/2MjShh0 Facebook: https://bit.ly/2z41u4i Business Inquiries: info@erikamarcoux.com

Hey Family, in this episode, we discuss the topic of Food. We have to start with one simple question do you know your food? What we want to do is to begin to build a better relationship with food and to build means that we have to start to know what we are putting in our bodies. Thanks, family for your support, time, and sharing this episode with someone else. As always remember you can live your everyday dream life.

Meet Henry Nuss, PhD in the 1st part of his interview. He explores the quality of the food you eat, and how the health of your digestive system is one of the most important factors in overall health.Henry has a PhD in Nutritional Sciences from the University of Texas at Austin. He is an assistant professor at the Louisiana State University health sciences center in New Orleans. He also worked as an evaluation contractor for the Centers for Disease Control Prevention (CDC).Subscribe to YOUR TRUTH REVEALED weekly videos on YouTube - https://bit.ly/2MjsfdK➤RESOURCESFree Worksheet: https://www.YourTruthRevealed.comHenry Nuss: https://bit.ly/2vFaQoJThe Prime: https://amzn.to/37NaomwStore: https://bit.ly/2H99Iwl ➤ SUMMARYHow is it true, “You are what you eat”?* Nutrients from the food you eat provide the foundation of the structure, function, and integrity of every cell in your body.* Every cell has a shelf life. Everyday, your body is busy making new cells to replace cells that have expired. How healthy those new cells are is directly determined by how well you've been eating.* Every body, every brain, every gut, and every person's biochemistry is unique, not to mention constantly changing.How many calories do we drink?* The average American drinks 400 calories daily!* Your body doesn't detect calories from liquid the same way it detects calories from solid food.* When you eat calories in the form of food, you naturally compensate by eating less. But when you drink liquid calories, you don't necessarily drink less.* It's best to drink plain, filtered water.How does your digestive system work?* Your small intestine absorbs most of your nutrition into your bloodstream.* Your large intestine absorbs water and changes food waste from liquid to stool.* There are more than 1,000 types of bacteria that live in your large intestine.* You have 2 to 3 pounds of bacteria there. This bacteria doesn't come from you and is technically no part of you.Why is losing weight often hard?* You were born with the same number of fat cells that you're ever going to have. Your fat cells don't necessarily divide like other cells do, all they do is get bigger and smaller.* Being overweight is a biochemical issue.* Processed foods with artificial preservatives, colors, sugar, fat, and salt light up the same parts of your brain as addictive drugs. This is called the bliss point.* These foods can increase the toxic load in your body, turn on inflammation, and alter your biochemistry.* These foods give you a lot of calories, but relatively nothing else in terms of protein, vitamins, minerals, and more.* You have your allotment of calories for the day, but relatively little nutrition to show for it.Why are childhood diseases rising at an alarming rate?* A lot of children mimic their parent's poor eating behavior.* Many children eat four times their daily suggested calories at breakfast alone.* Processed foods are usually filled with chemicals and inflammatory fats and very little real nutritional value.* Type two diabetes was common in older adults. Now children as young as five years old are being diagnosed.How much do Americans eat?Every year the average person eats the following according to the U.S. Department of Agriculture (USDA).* 152.4 pounds of sugar and other sweeteners* 74.5 pounds of added fats and oils such as salad dressing, cooking oil, frying fat, and butterAnd we're consuming more of just about everything* 19% more calories since 1983* 57 pounds more meat per person since the 1960s (and a third fewer eggs)* More cheese (but less milk)* 66% more fat since the 1950s

Episode 11 is the first part of an interview with Henry Nuss, PhD. He explores the quality of the food you eat, and how the health of your digestive system is one of the most important factors in overall health with Erika Marcoux, MA. Henry has a PhD in Nutritional Sciences from the University of Texas at Austin. He is an assistant professor at the Louisiana State University health sciences center in New Orleans. He also worked as an evaluation contractor for the Centers for Disease Control Prevention (CDC). Subscribe to YOUR TRUTH REVEALED weekly videos on YouTube - https://bit.ly/2MjsfdK ➤RESOURCESFree Worksheet: https://www.YourTruthRevealed.comHenry Nuss: https://bit.ly/2vFaQoJThe Prime: https://amzn.to/37NaomwStore: https://bit.ly/2H99Iwl ➤ SUMMARYHow is it true, “You are what you eat”? Nutrients from the food you eat provide the foundation of the structure, function, and integrity of every cell in your body. Every cell has a shelf life. Everyday, your body is busy making new cells to replace cells that have expired. How healthy those new cells are is directly determined by how well you’ve been eating. Every body, every brain, every gut, and every person's biochemistry is unique, not to mention constantly changing. How many calories do we drink? The average American drinks 400 calories daily! Your body doesn’t detect calories from liquid the same way it detects calories from solid food. When you eat calories in the form of food, you naturally compensate by eating less. But when you drink liquid calories, you don’t necessarily drink less. It’s best to drink plain, filtered water. How does your digestive system work? Your small intestine absorbs most of your nutrition into your bloodstream. Your large intestine absorbs water and changes food waste from liquid to stool. There are more than 1,000 types of bacteria that live in your large intestine. You have 2 to 3 pounds of bacteria there. This bacteria doesn’t come from you and is technically no part of you. Why is losing weight often hard? You were born with the same number of fat cells that you’re ever going to have. Your fat cells don't necessarily divide like other cells do, all they do is get bigger and smaller. Being overweight is a biochemical issue. Processed foods with artificial preservatives, colors, sugar, fat, and salt light up the same parts of your brain as addictive drugs. This is called the bliss point. These foods can increase the toxic load in your body, turn on inflammation, and alter your biochemistry. These foods give you a lot of calories, but relatively nothing else in terms of protein, vitamins, minerals, and more. You have your allotment of calories for the day, but relatively little nutrition to show for it. Why are childhood diseases rising at an alarming rate? A lot of children mimic their parent’s poor eating behavior. Many children eat four times their daily suggested calories at breakfast alone. Processed foods are usually filled with chemicals and inflammatory fats and very little real nutritional value. Type two diabetes was common in older adults. Now children as young as five years old are being diagnosed. How much do Americans eat?Every year the average person eats the following according to the U.S. Department of Agriculture (USDA). 152.4 pounds of sugar and other sweeteners 74.5 pounds of added fats and oils such as salad dressing, cooking oil, frying fat, and butterAnd we're consuming more of just about everything 19% more calories since 1983 57 pounds more meat per person since the 1960s (and a third fewer eggs) More cheese (but less milk) 66% more fat since the 1950s ➤CONNECT WITH MEAll Episodes: https://bit.ly/2NfSst4Podcast: https://apple.co/2KzQ3rGInstagram: https://bit.ly/2MjShh0Facebook: https://bit.ly/2z41u4i Business Inquiries: info@erikamarcoux.com ➤ABOUT YOUR TRUTH REVEALED video podcast.Sharing the Power of Self-Knowledge. Be Truthful. Know Yourself.

On this episode of Know Your Food, we sit down with Henry Gordon-Smith, founder of the firm Agritecture headquartered in Brooklyn New York and passionate thought influencer in the food and agtech sectors. Agritecture is on a mission to empower impact-driven organizations to develop feasible urban farming solutions, turning their business ideas into practical and sustainable realities. Tune in as we speak with Henry about the future of food, how Agritecture is playing a role in emerging food and farming technologies. 

Kathleen Merrigan was instrumental in crafting the Organic Foods Production Act in 1990. She also served as the U.S. Deputy Secretary of Agriculture during the Obama Administration. During that time, she spearheaded the Know Your Farmer, Know Your Food program. And just recently, she was named as the first executive director of the Swette Center for Sustainable Food Systems at Arizona State University. She previously served as executive director of sustainability at George Washington University. And she was named one of the "100 most influential people in the world" by Time Magazine in 2010. As you’ll hear, she has a lot to say about the true cost of food and the future of organic farming. She has a big vision for a food system that takes into account biodiversity, human health, water quality, climate and waste.

Chef Jeff Merry chats with Reinhart’s Chef Demetrio Marquez this time and one of the main topics this week is knowing your food costs as a restaurant operator. Chef Marquez has over 30 years of experience in the foodservice industry, working in resorts, healthcare and private dining. He now works closely with many restaurant operators on how to bring new and exciting product to their menus, and how to engineer those costs so that operation can be profitable. The two chefs talk about how to maximize profits in the restaurant business, and how someone like Chef Marquez can help an operator do that. Chef Marquez also brings the food trends from the New Orleans area into the discussion, a chat about Latino influences and plant-based trends and he discusses the need to have passion in this industry to be successful.

Where did you collect your most recent grocery haul? Try to remember the items you hastily organized on the conveyor belt at check-out.  Now, where did all those come from? 1,500 is an important, if rarely recognized, number; it’s the average number of miles that produce travels on its way from an industrial farm to … Continue reading Know Your Farmer, Know Your Food →

-What Taylor is doing as a farmer, chef & a restaurant owner through Chatfield Farms, Bromley LocalFoods Campus, LoHi Steak Bar & LoHi Local Coffee Shop.-Taylor's experience with farming so far, what he has learned and some of the frustrations that come along with farming.-Veterans to Farmers. What it is, how they are helping veterans and what Taylor's experience was like with VTF.-Some of the transferable skills from the military to farming and how that ties into Taylor being a classically trained chef.-Farm to table restaurants and chefs that are planting items specifically for the menus at their restaurants and the new things farmers are doing to their food to stand out from the rest.-What specifically Taylor is growing at the farms he is running including beets, mixed greens, radishes, tomatoes, beans, peas, corn and much more.-The planting seasons. We talk about what is planted for fall and when, when is too early or too late to plant and what thrives at certain times of the year. They also talk about how Kohlrabi is becoming a very popular substitute for kale.-Some of the challenges Taylor has faced early in his farming career and the different things out there right now to help farmers farm organically and make their foods taste better without technically being certified.-The farm to table dinner they are putting on that is a chef/farmer collaboration with 6 chefs and 6 farms using an ingredient from each farm. Get tickets for the August 25th event.-Volunteering to help at the farm. Ways you can help volunteer if you are local. - Taylor email address-Where to find out more about LoHi Steak Bar, when are the best times to go and what the happy hour is.

This week on What Doesn't Kill You, Tom Philpott joins us to talk about the new regime for our agricultural sector: no more earthy crunchy stuff like supporting Know your Farmer, Know your Food. Who is Sonny Perdue and what can the AG sector and the food movement expect from his office in the coming four years? Hint: bye bye to any regs around food safety, pollution, consolidation etc. Whoopee!

This week on What Doesn't Kill You, Tom Philpott joins us to talk about the new regime for our agricultural sector: no more earthy crunchy stuff like supporting Know your Farmer, Know your Food. Who is Sonny Perdue and what can the AG sector and the food movement expect from his office in the coming four years? Hint: bye bye to any regs around food safety, pollution, consolidation etc. Whoopee!

Want to learn more about essential oils? Using them safely and confidently? Knowing whether to use topically, internally, with or without a carrier? Watch, listen, or read to learn my top 5 essential oil resources! For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/173

Even though it's safe and easy, fermentation problems come up now and then. Let’s troubleshoot! Whether it's not bubbling, it's mushy, or you just don't like it... here are the answers! For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/172

Most conventional doctors don't recognize adrenal fatigue as an actual thing. Listen or read about what adrenal fatigue is, what's going on, and some simple steps for overcoming adrenal fatigue. For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/171

You might be a Traditional Foodie if you find yourself doing any of these 12 things! Thanks to our members who contributed these! Listen or read to find out if you're a Traditional Foodie! For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/170

I've been pressure cooking for more than 2 years. And guess what? Pressure cooking is easy... but not as easy as everyone says. Watch, listen, or read today's podcast because I'm sharing the things no one else tells you about pressure cooking. For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/169

Ah... vacations. Love 'em! And hate 'em, because it's so hard to get back into healthy eating when you get home, right? Watch, listen, or read for my 5 tips to show you how to get back on track with healthy eating after vacation. Visit the show notes for links, video replay, and more: http://KnowYourFoodPodcast.com/168

You've got questions... I've got answers. About sourdough, that is. There were a lot of questions in the #AskWardee queue about sourdough, so I decided to answer all of them together at once! Links, video, and more at the show notes: http://KnowYourFoodPodcast.com/167

Our garden was super easy to get in this year, taking just 7 hours over the course of 4 days. Now all we have to do is water, occasionally weed, and of course... eat the harvest (my favorite part)! Watch, listen, or read how we did it here. And share: anything you do that makes gardening easier? For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/166

You've heard that the GAPS diet can really help you and your family with gut healing. But, you've also heard that GAPS is overwhelming. Well, GAPS *can* be that way. Or not! Here's how to make GAPS simple, so you can actually do it and heal with it. For links, video replay, and transcript, visit the show notes at: http://KnowYourFoodPodcast.com/165

Karen and her family are home fermenters living in a modern world where houses don't have cellars or cheese caves. And now they are bringing us The Cave: a chamber that can heat, cool, humidify, and circulate air for making cheeses, dry curing meats, and fermenting almost anything. For links and complete transcript, visit the show notes: For video replay, links, and more, visit the show notes at http://KnowYourFoodPodcast.com/164

“I hate the heat. When it gets above 65° F, I get cranky,” says my friend Jessica. No doubt about it. When summer hits, a big ole’ need to stay cool tops the list of dietary concerns! If you or your kiddos, like Jessica, get cranky in the heat and need to eat cold foods a lot during the summer to keep your cool… then you’ll find lots of reasons to make your own, like: you can work around allergies, you can save money over buying it, and you’ll create healthier homemade ice cream (and other frozen desserts). Get the book here: http://KnowYourFoodPodcast.com/splendidscoop. Or get the show notes, links, and video here: http://KnowYourFoodPodcast.com/163