Podcasts about Kraft Foods

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. Their speakers bring this perfect balance of encouragement and deep wisdom, each within their own area of expertise and passion. They do a remarkable job of creating a safe and joyful space where every woman feels seen, supported and empowered to grow.   So, join the Radiant Faith and Wellness family today and experience what it means to live rooted, restored and radiant from the inside out. Visit https://www.google.com/search?q=mygracioushealing.com/radiant-event or you can check out their Instagram page at @radiantwellnessevent. Tickets are limited, so make sure you book today and enter the code SAVVY when registering for a special discount.   Thanks for your sponsorship. So going back to these ailments, I'm going to reference two other things that you said. First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

 "I would rather have a shorter life with cigarettes than a longer life without.  Well, that's addictive thinking. You see the dominance of the addictive brain cells in that line of reasoning. That's not frontal lobe dominance. That's the addicted brain cells. And that's why addictions are lethal." No matter what your relationship to food is, we all live in a world manipulated by an addiction business model. We're constantly confronted with ads for foods that have been designed to make us want more, and it began when the tobacco industry started buying up brands like Nabisco and Kraft Foods. Joan Ifland is an expert in processed food addiction, and her research is both eye-opening and appalling. This is a gripping conversation about the intersections of human behavior, evolution, and modern day consumer habits.  What we discuss in this episode: The how the addiction business model applies to food How we get addicted to foods The overlap between tobacco and food  How to tell if you are addicted to certain foods Immersion recovery and practical tips to feel better Joan analyzes Dotsie's relationship with food in a group setting Follow Joan on Instagram @foodaddictionreset Joan's website  Food Addiction Education Facebook Group Click the link below to support the FISCAL Act https://switch4good.org/fiscal-act/ Share the website and get your resources here https://kidsandmilk.org/ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good

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

Do we got another great conversation for you here friends? Yes we do! In this episode, Shams and Fernando sit down with industry veteran Adam Boyes to explore his remarkable journey through the industry over the last decades. Adam shares stories from his early years, continuing to look at his time at Midway and Capcom, and his transition into business development and executive leadership. The conversation leads over to Adams experience with navigating Japanese corporate culture, digital distribution with titles like Bionic Commando Rearmed and an unexpected stint consulting for major non-gaming IPs like Kraft Foods(!). But what is a conversation with Adam Boyes without diving into his years at PlayStation during the PS4 generation, including the backstory behind one of the most iconic industry memes: the legendary “How to Share a Game on PlayStation” video.. But before we jump into the interview, Shams and Fernando also sheds some light on Sweden's outsized footprint in the global games industry, from its unusually strong export numbers to the cultural and economic aspects that have helped Swedish studios punch far above their weight for decades (and continue to do so). The "How to share your game on PlayStation"-meme VR in the parking lot Vivrato.com

Hannah Murray will start by looking at the bestseller lists on Amazon and The Sunday Times, the oldest and most influential book sales chart in the UK, and seeing what new entries there are. Peter Brown is an author and illustrator of children's books. His titles include various New York Times bestsellers. His latest 'The Wild Robot on the Island' brings to full colour the adventures of the no.1 novel 'The Wild Robot', which is now a Dream Works major motion picture with numerous award nominations including The Oscars and The BAFTAs. Filled with Peter's stunning artwork, his latest work is a moving picture book and the perfect gift for longtime fans of the series that sparked a global phenomenon. It touches on important themes of caring for the environment, motherhood and technology.  Lyn Asquith always dreamed of being an author. Now a retired Human Resources Officer, she is fulfilling that wish. She spent her childhood holidays in Essex, the nostalgic setting for her debut novel 'Time to Fly', which was inspired by her own thoughts of what she would do if she won the lottery.  Jennie L. Spohr has studied the trials and tribulations of royals since Princess Diana took that long walk to the altar. Her bestselling historical Renaissance romance series The Realm has received rave reviews. She made the innovative decision to write two "spice level" editions of her series so readers could pick their preference without losing the swoon and intrigue. 'Heirs & Spares' is Book 1 in the series and is set in the 16th Century when Elizabeth I sits on the English throne.  ... Ann Morgan is an author, speaker and editor. In 2012 she set herself a challenge of reading a book from every country in a year - a project that led to a TED Talk and to the non-fiction book 'Reading the World: How I Read a Book From Every Country' Her new book 'Relearning to Read: Adventures in Not-Knowing' invites you to turn the way you read upside down and see what falls out.  Roger Chiocchi spent over 25 years as a senior executive on Madison Avenue. He worked on advertising campaigns for Advil, Kraft Foods, and many others. His novel 'The Brushy Ridge Militia' is a thriller about a school shooting that turns suburban parents into federal criminals.  Caroline McGhie is a multi-award-winning journalist who was part of the launch team for The Independent on Sunday. Her debut novel 'The Sitter' is a perfect evocation of late Victorian Norfolk, a fine-spun tale of love and learning, in an age of seismic change. It weaves the key themes of women's rights, childhood memories, sexual freedom, religion, art and pornography around its compelling cast of characters.

In this episode of On the Brink with Andi Simon, I had the pleasure of sitting down with Laurie Hirsch Schultz, a transformational coach, nonprofit leader, and founder of LHS Coaching. Laurie's career journey—from over two decades in corporate marketing at Kraft Foods and Visa to becoming a trusted coach and community leader—offers a powerful reminder that change is not something to resist but to embrace. Laurie brings to her clients a unique blend of corporate savvy, coaching expertise, and a deep passion for helping people find clarity when they reach what she calls inflection points. These are moments when life nudges—or pushes—you to recognize that what once worked no longer does. Whether it's career dissatisfaction, a health scare, a layoff, or simply the realization that you're ready for something new, inflection points are opportunities to redefine what comes next. From Corporate Success to Coaching Purpose Laurie enjoyed a successful career at Kraft Foods and Visa, thriving in marketing and strategy roles. But after more than 20 years, she hit her own inflection point: the work no longer aligned with her values. Rather than pushing through, she took a bold step. She negotiated an exit plan, gave herself what she called a “reboot year,” and invested in coaching and reflection. That pause was pivotal. Laurie discovered that what she loved most wasn't just the marketing itself, but the mentoring, coaching, and team-building along the way. Out of that realization grew her coaching practice, where she now helps others navigate the complexity of transition. The Power of a Personal Compass Laurie's process begins with what she calls a personal compass. This is more than a vision statement—it's a grounding framework built around four key elements: Core Values – The non-negotiables that must guide decisions and actions. Mission – How you want to impact the world and show up in it. Energies – The activities, relationships, and pursuits that light you up. Capabilities – The skills and strengths that differentiate you, not just what you can do, but what you want to do. This compass serves as a touchstone, allowing clients to navigate life and career changes with greater clarity and confidence. It becomes especially powerful during times of uncertainty, when the “shoulds” of culture or family expectations may cloud what truly matters. Experimentation and the Permission to Change Clarity, however, is not enough. Laurie stresses the importance of experimentation—testing possibilities in small, manageable ways. That might mean scheduling coffee conversations with people in new fields, volunteering in a nonprofit role, or taking on stretch projects at work. These experiments open doors to new opportunities and perspectives while reducing the fear of change. And this is where Laurie offers something many of us forget: permission to change. So often, we keep doing what we've always done—even when it makes us unhappy—because it feels safe or because others have boxed us in. Laurie helps clients give themselves the grace and courage to step through new doors, even if what's on the other side looks different than expected. Coaching as a Gift to Yourself Laurie distinguishes coaching from therapy or consulting. Therapy often looks backward; consulting provides external solutions. Coaching, in contrast, is about partnering with clients to ask the right questions, surface insights, and guide them forward. It is future-focused, client-led, and deeply transformative. As Laurie puts it, coaching is a gift—a purposeful pause that helps you reconnect with who you are, gain confidence in your strengths, and create a future aligned with your values. Watch our video podcast on YouTube. Key Takeaways Listen to the inner voice. When something no longer feels right, don't ignore it. Inflection points are signs it's time for change. Define your personal compass. Ground yourself in your values, mission, energy sources, and unique capabilities. Challenge the “shoulds.” Cultural and personal expectations can limit growth; real transformation begins by questioning them. Experiment your way forward. Try new roles, conversations, or volunteer work to clarify what resonates before making big leaps. Give yourself permission. You don't need to stay stuck in a box. Change is not failure—it's an act of self-leadership. Coaching is an investment. Partnering with a coach can help you pause, reflect, and move forward with confidence and clarity. Laurie's story is a reminder that change, while uncomfortable, is often the catalyst for growth and transformation. We may not always know what's on the other side of the door, but with clarity, experimentation, and courage, we can step through and discover new ways of living and working that truly align with who we are. To learn more about Laurie Hirsch Schultz and her coaching practice, or to connect with her for a complimentary introductory session, visit her at LHS Coaching or find her on LinkedIn. Connect with me: Website: www.simonassociates.net Email: info@simonassociates.net Books:  Learn more about our books here: Rethink: Smashing the Myths of Women in Business Women Mean Business: Over 500 Insights from Extraordinary Leaders to Spark Your Success On the Brink: A Fresh Lens to Take Your Business to New Heights Listen + Subscribe: Available wherever you get your podcasts—Apple, Spotify, Stitcher, YouTube, and more. If you enjoyed this episode, leave a review and share with someone navigating their own leadership journey. Reach out and contact us if you want to see how a little anthropology can help your business grow.  Let's Talk!  

Leading With Strengths is a Gallup study uncovering the unique talents of the world's most influential leaders.Allison Boersma is the president and chief executive officer of Riddell and BRG Sports. She brings extensive leadership experience in finance, operations and strategy, with prior roles at Kraft Foods and PwC.Listen to the full series at https://www.gallup.com/leading-with-strengths

Gisteren waren Samsung en SK Hynix de pineut. Ze mochten geen nieuwe Amerikaanse chipmachines meer naar hun Chinese fabrieken brengen. Een maatregel die ASML, ASMI, Besi amper raakte. Maar vandaag staan die drie wel fors lager, nu president Donald Trump hetzelfde trucje uithaalt met TSMC. Na dit jaar is het klaar met nieuwe Amerikaanse machines daar. Waarom 'onze' chipbedrijven daar nu wel op reageren, bespreken we deze aflevering. We hebben het ook over dips. Het was het gedroomde huwelijk van wonderbelegger Warren Buffett: Kraft en Heinz samen. Maar de twee gaan na tien jaar weer uit elkaar. De fusie heeft de gezamenlijke beurskoers geen goed gedaan: hij zakte in tien jaar tijd met bijna 70 procent. Vandaag geven beleggers het aandeel nog een extra zetje omlaag. Dan vertellen we je ook nog over een níeuw chiphuwelijk: tussen ASML-topman Christophe Fouquet en Narendra Modi, de premier van India. Je hoort over Scott Bessent, de Amerikaanse minister van Financiën die steeds vaker tegen zijn president Trump ingaat. Al blijft 'ie 'm ook nog steeds verdedigen. En mocht je nog van plan zijn om je leidinggevende op date te vragen, dan leer je ook waarom dat geen goed idee is.See omnystudio.com/listener for privacy information.

Gisteren waren Samsung en SK Hynix de pineut. Ze mochten geen nieuwe Amerikaanse chipmachines meer naar hun Chinese fabrieken brengen. Een maatregel die ASML, ASMI, Besi amper raakte. Maar vandaag staan die drie wel fors lager, nu president Donald Trump hetzelfde trucje uithaalt met TSMC. Na dit jaar is het klaar met nieuwe Amerikaanse machines daar. Waarom 'onze' chipbedrijven daar nu wel op reageren, bespreken we deze aflevering. We hebben het ook over dips. Het was het gedroomde huwelijk van wonderbelegger Warren Buffett: Kraft en Heinz samen. Maar de twee gaan na tien jaar weer uit elkaar. De fusie heeft de gezamenlijke beurskoers geen goed gedaan: hij zakte in tien jaar tijd met bijna 70 procent. Vandaag geven beleggers het aandeel nog een extra zetje omlaag. Dan vertellen we je ook nog over een níeuw chiphuwelijk: tussen ASML-topman Christophe Fouquet en Narendra Modi, de premier van India. Je hoort over Scott Bessent, de Amerikaanse minister van Financiën die steeds vaker tegen zijn president Trump ingaat. Al blijft 'ie 'm ook nog steeds verdedigen. En mocht je nog van plan zijn om je leidinggevende op date te vragen, dan leer je ook waarom dat geen goed idee is.See omnystudio.com/listener for privacy information.

In this episode of Grow a Small Business, host Troy Trewin interviews Joe Zentmyer, Founder of Snaggletooth Goby, shares his entrepreneurial journey from leaving corporate life at Kraft Foods to co-founding First Ascent Rock Climbing, which grew to seven gyms before being sold in 2021. He explains how his passion for aquariums led him to purchase and expand a local store into a growing business, adding recurring revenue streams and online sales. Joe reflects on the challenges of scaling during COVID, including managing hundreds of employees and navigating shutdowns. He highlights the importance of numbers, people management, and hiring the right team for growth. Finally, he offers advice on resilience, balance, and building a strong culture while scaling a small business. Why would you wait any longer to start living the lifestyle you signed up for? Balance your health, wealth, relationships and business growth. And focus your time and energy and make the most of this year. Let's get into it by clicking here. Troy delves into our guest's startup journey, their perception of success, industry reconsideration, and the pivotal stress point during business expansion. They discuss the joys of small business growth, vital entrepreneurial habits, and strategies for team building, encompassing wins, blunders, and invaluable advice. And a snapshot of the final five Grow A Small Business Questions: What do you think is the hardest thing in growing a small business? Joe Zentmyer shares that the hardest part of growing a small business is the pace of decision-making and filtering feedback. He explains that entrepreneurs often hear only the extremes—overly positive or overly negative voices—while the real insights usually lie in the middle. What's your favorite business book that has helped you the most? Joe Zentmyer told that one of the most impactful books for him is “The Energy Bus” by Jon Gordon, which focuses on motivating people, getting them aligned, and building positive momentum within a team. Are there any great podcasts or online learning resources you'd recommend to help grow a small business? Joe Zentmyer shares that he listens widely to many business podcasts and online resources, cycling through different voices to absorb as much knowledge as possible. He believes entrepreneurs should avoid sticking to just one source and instead learn from a wide range of perspectives. What tool or resource would you recommend to grow a small business? Joe Zentmyer shares that small business owners should not hesitate to invest in simple online apps and tools that save time on repetitive tasks. Even spending $20–$50 a month on the right software can free up valuable hours, making efficiency a key growth resource. What advice would you give yourself on day one of starting out in business? Joe Zentmyer shares that if he could go back, he would tell himself to believe in the journey and enjoy the ride. Building a business is full of challenges and surprises, but embracing the process with confidence makes it worthwhile. Book a 20-minute Growth Chat with Troy Trewin to see if you qualify for our upcoming course. Don't miss out on this opportunity to take your small business to new heights! Enjoyed the podcast? Please leave a review on iTunes or your preferred platform. Your feedback helps more small business owners discover our podcast and embark on their business growth journey.     Quotable quotes from our special Grow A Small Business podcast guest: Success in small business happens when the sum of the team is greater than the whole – Joe Zentmyer The right people are easier to find than trying to fix the wrong ones – Joe Zentmyer If you think as a leader you can force people to do what they don't want, you're sorely mistaken – Joe Zentmyer  

https://engagedly.com/podcast/rebuilding-trust-in-equity-and-inclusion-with-celeste-warren-episode-84/Celeste Warren is a globally recognized DEI strategist, author, and former Vice President and Chief Diversity and Inclusion Officer at Merck. With nearly 40 years of experience in global HR, Celeste is a leading voice on how equity transforms organizations from the inside out. Her journey began as a journalist uncovering pay inequities—and evolved into a powerful career in DEI leadership, helping companies dismantle systemic barriers and build more inclusive cultures. She is the author of The Truth About Equity: What It Really Is, What It Isn't, and Why Everyone Wins When We Get It Right, a book that challenges misunderstandings about equity and offers a path forward for individuals and organizations alike.Learn more at https://www.crwdiversity.comEpisode Overview:This episode explores the real meaning of equity in the workplace and why it's essential for both organizational performance and human dignity. Celeste Warren joins host Sri Chellappa to discuss the DEI backlash, the misconceptions surrounding equity, and what leaders must do to build truly inclusive and high-performing teams.Key Discussion Points:Guest Introduction and Career Journey: Celeste shares her background—from discovering pay disparities in journalism to becoming a global DEI leader. Her passion for driving equity across all dimensions of identity sets the foundation for the conversation.What Equity Really Means: Celeste explains the key differences between equity and equality, arguing that equity isn't about giving some people more—it's about giving everyone what they need to succeed.Why DEI Is Facing Backlash: She unpacks the political and societal pushback against DEI, emphasizing that much of it stems from misunderstanding or resistance to systemic change.The “Three-Rock” Analogy: Using a visual metaphor, Celeste describes how equity programs help level the playing field for everyone—and why those who've always had privilege often fail to see the barriers others face.DEI as Business and Leadership Strategy: Celeste reframes DEI not as a “nice to have,” but as fundamental to leadership, talent development, and customer understanding. She connects equity to performance, innovation, and long-term sustainability.Global Equity Challenges: Reflecting on her work at Merck and Kraft Foods, Celeste shares how she tailored DEI strategies for global audiences while respecting local cultural nuances.A Call to Action for Today's Leaders: Celeste urges leaders to meet people where they are, embrace inclusive practices, and recognize equity as essential to unlocking collective success.

Last week, we discussed the direct response marketing strategies that made OxiClean a household name and helped it defeat major competitors. This week, we reveal how, using and refining these same strategies, we at Harvest Growth successfully launched 300+ new brands and generated over $2 billion in revenue.After leaving his position at Kraft Foods and OxiClean, our Founder, Jon LaClare, saw an opportunity that others missed - many entrepreneurs had great products but lacked a proven system to launch them profitably. So he founded Harvest Growth with a mission: to take those battle-tested OxiClean strategies and make them work for any entrepreneur, in any category.While other agencies played the traditional "spend and hope" game, we treated marketing like a science and evolved from TV campaigns to today's digital-first approach that can start with just $100 per day. The core principles remain unchanged, but the tools and platforms have dramatically improved our ability to succeed.In today's episode of the Harvest Growth Podcast, we cover:The highly effective marketing strategy that's launched more than 300 products across every categoryWhy starting small and scaling based on data consistently outperforms massive upfront investmentsWhy the Perfect Launch System works on both traditional and digital platformsEssential productivity strategies to help entrepreneurs manage overwhelm while scalingWant the complete roadmap to launching and scaling your products? Grab the full book in hardcover or Kindle on Amazon or get your free digital copy at PerfectLaunch.com.To be a guest on our next podcast, contact us today!   Do you have a brand that you'd like to launch or grow? Do you want help from a partner that has successfully launched hundreds of brands totaling over $2 billion in revenues? Visit HarvestGrowth.com and set up a free consultation with us today! 

 I don't want to be happy two days a week and unhappy five days a week. I'm still finding joy on my Mondays.  - Ron Monteiro In this episode of the People Dividend Podcast, host Mike Horne speaks with Ron Montero, a CPA and speaker, about his journey from a shy finance professional to a passionate trainer and author. They discuss Ron's experiences at Kraft Foods, the importance of continuous learning, and the impact of AI on workplace development. Ron introduces his new book, 'Love Mondays', which outlines a four-step process to bring joy back into the workweek and shares leadership principles for fostering a positive workplace culture.   Key Points: The importance of a supportive workplace culture How creating fun in the workplace improves employee engagement How investing in employee development pays dividends for organizations   Links:  Learn more about Mike Horne on Linkedin Email Mike at mike@mike-horne.com Learn More About Executive and Organization Development with Mike Horne Twitter: https://twitter.com/mikehorneauthor  Instagram: https://www.instagram.com/mikehorneauthor/,  LinkedIn Mike's Newsletter: https://www.linkedin.com/newsletters/6867258581922799617/,  Schedule a Discovery Call with Mike: https://calendly.com/mikehorne/15-minute-discovery-call-with-mike     Learn More about Ron Monteiro https://www.linkedin.com/in/ronmonteiro18/, https://www.kictinc.com/about-me, https://www.youtube.com/channel/UCFCYtKtuMriwMzff-1Jreqg  

A little over 10 years ago, Peter Fox opened the North American subsidiary of Germany-based SOMIC Group. A 35-year veteran of the packaging industry, Fox has worked for Kraft Foods, the Pillsbury Company, Delkor Systems and Interpress Technologies. He was named CEO of SOMIC Packaging in 2021. Last year, SOMIC Packaging moved to new headquarters in Minnesota, quadrupling workspace to 48,000 square feet and allowing assembly of all new North American purchased machines. In North America, SOMIC has installed hundreds of end-of-line packaging machines with about 60% of their equipment placed with manufacturers using a refrigerated environment. Fox joins From the Cold Corner to discuss end of line and retail ready packaging for the refrigerated and frozen foods market and more. 

Joe runs an Aquatics business. He is a serial entrepreneur with more than 20 years of experience. Joe builds businesses by developing business managers along with systems that support those managers. He's very proud of the many young professionals he has mentored during his career. Joe's diverse business experience from food manufacturing to rock climbing gyms, gives him a unique perspective and ability to creatively assess every opportunity. He loves the process of creating a business and turning a concept into a profitable reality.Summary of the PodcastKey TakeawaysJoe transitioned from corporate (Kraft Foods) to entrepreneurship, starting with rock climbing gyms and now an aquarium storeNiche retail faces challenges from inflation, supply chain issues, and changing consumer behaviorAdapting business models (e.g. focusing on premium offerings) is key for small businesses to survive economic pressuresGlobal manufacturing shifts and tariffs are impacting small businesses, requiring strategic pivotsTopicsJoe's Entrepreneurial JourneyWorked at Kraft Foods for 13-14 years, changing roles every 18 monthsStarted First Ascent rock climbing gyms while still at Kraft, keeping it secret until resignationSold First Ascent 3 years ago, now owns/operates an aquarium storeOffers business consulting through Snaggletooth Goby (named after a fish that climbs waterfalls)Niche Retail ChallengesInflation reducing consumer spending on hobby/luxury items80% of aquarium products come from China, causing supply chain and pricing issuesReal estate market slowdown impacting new home aquarium installationsShift from "superstore" concept with many SKUs to curated, premium offeringsFocus on high-end systems and service to replace volume of lower-value transactionsEconomic and Political FactorsUS unemployment low (2-3%) but other economic issues persist (e.g. medical costs, student debt)Debate over reshoring manufacturing vs. economic realities of global productionTariffs and trade tensions creating uncertainty for businesses reliant on importsShort-term corporate thinking vs. long-term strategic planning discussedBusiness Adaptation StrategiesImproving staff training and sales techniquesCurating product offerings to focus on higher-margin itemsTargeting affluent customers less impacted by economic pressuresDeveloping expertise to justify premium pricing and servicesThe Next 100 Days Podcast Co-HostsGraham ArrowsmithGraham founded Finely Fettled ten years ago to help business owners and marketers market to affluent and high-net-worth customers. Graham founder of MicroYES, a Partner for MeclabsAI, which combines the world's biggest source of 10,000 marketing experiments with AI. Find Graham on LinkedIn.Kevin ApplebyKevin specialises in finance transformation and implementing business change. He's the COO of GrowCFO, which provides both community and CPD-accredited training designed to grow the next generation of finance leaders. You can find Kevin on

On this week's episode, host Caryn Antonini is joined by Gerd Müller-Pfeiffer, CEO of International Coffee Consulting in Berlin, Germany. Gerd is an internationally renown coffee consultant with over two decades of experience in shaping the global coffee industry. Gerd brings a deep understanding to the field and advises multinational brands, top tier roasters and boutique cafes in mastering the complexity of the global coffee landscape, in an ever changing industry. Before turning to consulting, Gerd worked with Kraft Foods and Nestlé for 22 years. He's currently a global keynote speaker, a member of the Specialty Coffee Association and Deutscher Kaffeeverbrand. For more information on our guest:Consulting for coffee companiesmueller-pfeiffer.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Anthony Noto's path to becoming CEO at SoFi was anything but linear. But along the way, he learned the lessons and wisdom that helped him lead SoFi to where it is today. In this special episode, host Liz Thomas sits down with SoFi CEO Anthony Noto to talk about his ambitious goals for the company. Anthony and Liz discuss how his time at West Point shaped his leadership style and values, his decision-making framework, and the importance of aligning personal and company goals. Before his tenure as CEO of SoFi, Anthony Noto served as CFO and COO of Twitter (now X). He began his career as a brand manager at Kraft Foods, spent time as an associate at Lehman Brothers, worked in multiple roles at Goldman Sachs, and was the CFO and executive vice president at the National Football League. Anthony graduated from the United States Military Academy (West Point), and earned his MBA from the University of Pennsylvania's Wharton School.  For more, read Liz's column every Thursday at On The Money by SoFi, sign up for the On The Money newsletter, and follow Liz @LizThomasStrat. Notable mentions in the episode: 00:00 Introduction 01:51 Growing up in Poughkeepsie 06:53 Time at West Point 10:00 Early lessons in leadership 14:50 Developing financial principles 18:39 Early career path 26:25 Leadership style 29:06 Decision-making 32:25 Philosophy on hiring 33:24 Experience as CEO at SoFi 36:11 Thoughts on failure 39:29 Outlook on the future of fintech 41:45 What excited Anthony about joining SoFi 43:16 Lightning round questions 49:05 Closing Thoughts Additional resources: On The Money: Sign up for SoFi's newsletter for intel, insights, and inspo to help you get your money right. Investing 101 Center: At SoFi, we believe investing is for everyone — which is why we've created a hub with info for beginners and experts alike. Start exploring to get investment education, advice, resources, and more. Wealth Investing Guide: Information you need to know to make your money work harder for you. This podcast should be used for informational purposes only and not deemed as a recommendation. Our Automated investing is via SoFi Wealth LLC, and is a registered investment advisor. Our Active investing is via SoFi securities LLC, member FINRA/SIPC. For additional disclosures related to the SoFi Invest® platforms, please visit www. SoFi.com/Legal. ©2025 Social Finance, Inc. All Rights Reserved.

Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024. Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation. An active member of IAFP since 1993, Mr. Carter has served on the Maurice Weber Laboratorian Selection Committee, the Food Protection Trends Editorial Board, the Nominating Committee, the Journal of Food Protection Management Committee, and the Tellers Committee. He was a co-founder of the Sample Prep working group and actively participates in both the Applied Laboratory Methods and the Food Sanitation and Hygiene professional development groups. His commitment to the association also includes participation and organization of numerous technical symposia and poster presentations. Mr. Carter is a graduate of the University of Georgia with a B.S. degree in Microbiology, and he holds an M.S.A. degree from Columbus State University. He is a registered clinical and public health microbiologist with the American Academy of Microbiology.   In this episode of Food Safety Matters, we speak with Mr. Carter [2:38] about: The challenge presented by data fragmentation across different systems and why this hinders food safety and quality How data visualization and centralization, enabled by tools like Hygiena's SureTrend analytics software, enhances food safety and operational efficiency Important factors that businesses should prioritize to maintain and demonstrate regulatory compliance Examples of how predictive analytics and scenario modeling can help companies proactively address potential risks Technological innovations that are helping industry extend food product shelf life The benefits of data-driven sanitation programs, which can help reduce chemical use while ensuring that standards are met Other technology advancements that will be impactful for the food industry in the future Hygiena's acquisition of Nexcor Food Safety Technologies Inc., and how integration of Nexcor's sanitation and compliance software complements SureTrend. Resources SureTrend: Streamline Food Safety Data Management | Hygiena Sponsored by: Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Guest Stuart Pickles is Managing Director of the UK based leadership consultancy, Aim Higher Leadership (www.aimhigherleadership.com). A former CFO with more than 25 years in Blue Chip companies such as Unilever, Kraft Foods, and Fosters, Stuart accelerates the development of higher level leadership for social justice, climate justice, and to build a regenerative future. Listen … The post Leveraging Privilege with Guest Stuart Pickles (Episode # 231F) first appeared on TRANSLEADERSHIP, INC®.

Walmart, Kraft Heinz, Blue Rock Therapeutics, and the Four Seasons hotels are just some of companies that  regularly invite Ron Monteiro to coach their finance teams in storytelling. But Ron's success followed decades of fear in presenting and public speaking in FP&A settings. Starting in accounting at Hitachi (“Ron Monteiro: “it was actually the only job I could get”) the CPA and CMA was inspired by a manager who gave him direction and mentorship doing FP&A as Kraft, as well as work over a decade in daily overcoming his debilitating fears. Now he delivers a playbook to teams across the world where finance is “expected to be at the table, not just tactically, but strategically.”Ron is also the author of a new book: Love Mondays which draws on his experience and interviews with finance leaders.   In this episode  Fear of public speaking I've carried through my life  Kraft Foods and a leap of faith from my manager 15 years at Kraft with 7 jobs and five promotions including FP&A manager, analyst and director  Transforming Kraft FP&A into strategic value: Kraft Singles and “Getting Our Shit Together” meetings Brendan Flynn's leadership of finance at Kraft developing future finance leaders  The downward trend of FP&A post 3G Capital's buyout  CPG and the essential metrics  Learning what you can do to grow – listening tour as business partnering and putting your hand up Love Mondays! A Proven Process to Bring Joy Back Into Your Work Week and Life Paperback by Ron Monteiro https://www.amazon.ca/Love-Mondays-Proven-Process-Bring/dp/B0DPMTVYY3

Claudia Kandel's professional experience spans various industries and sectors, from small start-ups to established corporate giants. She began her career at the National Endowment for the Arts before moving on to brand management and new product development at General Mills and Kraft Foods. However, her true passion project emerged recently when she teamed up with like-minded former colleagues seeking professional change in a personally meaningful field—navigating care for their aging parents. Claudia co-founded Sidekick Concierge to provide an ideal solution for busy professionals with active but aging loved ones who occasionally need support. Sidekicks are not medical aides; they are highly vetted personal assistants who can step in on-demand to help seniors tackle to-do lists, run personal errands, troubleshoot technology and organize paperwork, engage in social and cultural events, and, most importantly, provide cheerful companionship. In this episode, Claudia shares how her personal experiences inspired the creation of her new business, how to transfer valuable skills from previous industries, and what it takes to overcome the fear of failure when starting your own venture in a completely new landscape!

In this week's episode the guys are joined by Paul in studio. Paul is a seasoned truck driver with 28 years of experience. From tackling weight issues as an overweight truck driver to making a crucial decision to prioritize health and fitness, Paul explores his journey through different shifts and various challenges in the trucking industry, including experiences with Kraft Foods and adapting to the dynamic nature of the field. His career moved in new directions, during the closure of Kraft Foods' private fleet and his transition to LTL driving. Paul has had a lot of experience on and off the road. So sit back, relax, and enjoy the show! Angel Tree Farms: Email: angeltreefarms2019@gmail.com Website: angeltreefarms.org Donation: https://www.zeffy.com/en-US/donation-form/79f8905a-44ac-4844-9724-ca32d6a0eebf Support The Show KEEP US FUELED: buymeacoffee.com/hammerlane EMERGENCY PREPAREDNESS FOOD: www.preparewithhll.com Gear: https://www.hammerlanelegends.com/gear Share Your Stories LEAVE A VOICEMAIL: 515-585-MERK(6375) EMAIL US YOUR STORIES: hllpodcast@protonmail.com Website: www.hammerlanelegends.com Follow The Show YouTube: www.youtube.com/channel/UC5TWlB5Yqx8JlQr3p3bkkMg Facebook: www.facebook.com/hammerlanelegends Facebook Fan Group: www.facebook.com/groups/hll Instagram Desktop: www.instagram.com/hammerlanelegends Instagram Mobile: @hammerlanelegends Twitter Desktop: www.twitter.com/HLLPodcast Twitter Mobile: @HLLpodcast Follow The Team Brian Merkel Facebook: www.facebook.com/brian.merkel.94 Instagram Desktop: www.instagram.com/brianmerkeloffical/ Instagram Mobile: @brianmerkelofficial Produced by: Jack Merkel Follow Jack on Instagram @jack_theproducer 

In this episode of the AgNet News Hour, hosts Sabrina Halvorson and Lorrie Boyer discuss Cargill's $32.5 million settlement in a class action lawsuit over turkey price fixing. The discussion covers the implications of price fixing in the turkey and broader poultry industries, including the involvement of multiple major companies such as Butterball, Hillshire Brands, Hormel, Kraft Foods, Jenny O Turkey, Purdue Farms, and Prestage Farms. The hosts delve into the intricacies of market transparency, the impact on independent growers, and the behind-the-scenes challenges faced by the poultry industry. The case, which started in 2019, underlines the complexity and length of litigation processes in agricultural sectors. Katie Driver, the Technical Services Manager for UPL in Northern California, discusses the increasing issue of fungicide resistance in almonds. She outlines best practices for managing resistance, such as rotating fungicide groups and using multi-site fungicides. Katie highlights the importance of product stewardship and good cultural practices like proper irrigation, pruning, and sanitation. She introduces Axios 20SC, a new fungicide with a novel mode of action (group 52) that helps combat and prevent resistance in almonds. 

Meet Erica CaseErica Case is currently the Head of Human Resources at LiveWire Group, LLC. Ms. Case joined LiveWire from Harley-Davidson where she was most recently Director Human Resources, Global Manufacturing and Product Development. Prior to that Ms. Case held multiple Human Resources roles in her 16 years at Harley-Davidson. Prior to joining Harley-Davidson, Ms. Case held various positions at Kraft Foods, AT&T (formerly SBC), and owned and operated The Alchemist Theatre. Ms. Case also serves on the Board of Director for Milwaukee Area Technical College and the Manufacturing Skills Standards Council. Ms. Case holds an MBA and BA from Alverno College.Connect with Erica!LinkedInFacebookInstagramLinksThe professional woman's pocket decoderHighlights00:00 Introduction and Daily Question02:04 Meet Erica Case: HR Leader and Former Theater Owner03:28 Erica's Journey from Pre-Med to HR05:38 The Importance of Real-World Experience in Education10:06 Diversity and Inclusion in the Workplace15:48 The Value of Skilled Trades and Apprenticeships22:41 You Complete the Sentence: Fun Facts and Insights26:58 Conclusion and Contact InformationConnect with the Broads!Connect with Lori on LinkedIn and visit www.keystoneclick.com for your strategic digital marketing needs! Connect with Kris on LinkedIn and visit www.genalpha.com for OEM and aftermarket digital solutions!Connect with Erin on LinkedIn!

Leslie Zane, founder & CEO of Triggers, an award-winning marketer and behavioral expert, TEDx speaker, author, and the foremost authority in harnessing the instinctive mind to accelerate brand and business growth joins me on this episode. Leslie earned degrees in Economics and Art History from Yale and an MBA from Harvard Business School. She's the recipient of the Congressional Women of Distinction and the Ogilvy Award. Her list of clients includes well-known brands such as McDonald's, Kraft Foods, PepsiCo, DirecTV, and Johnson & Johnson, and she's been featured in Barron's, Harvard Business Review, Scientific American, Forbes, NPR, and other media outlets. We discuss how we make decisions, why the traditional marketing model is dead, the Brand Connectome, what kind of messages create the most positive associations and cause buyers to choose you over the competition, and more. Get connected with Leslie: Website: https://lesliezane.com/ Twitter: https://twitter.com/Leslie_Zane LinkedIn: https://www.linkedin.com/in/lesliepicotzane/ Facebook: https://www.facebook.com/leslie.zane.9 Instagram: https://www.instagram.com/thelesliezane/ Purchase a copy of The Power of Instinct: https://www.amazon.com/Power-Instinct-Rules-Persuasion-Business/dp/1541703855  Watch Leslie's TEDx: https://www.ted.com/talks/leslie_zane_the_hidden_link_between_success_and_the_subconscious Leave a 5-star review with a comment on Apple Podcasts: https://podcasts.apple.com/us/podcast/business-minds-coffee-chat/id1539014324  Subscribe to my Business Builder Newsletter: https://bit.ly/32y0YxJ  Want to learn how you can work with me to gain more clarity, build a rock-solid foundation for your business, and achieve the results and success you deserve? Visit http://jayscherrbusinessconsulting.com/ and schedule a 1:1 discovery coaching call. Enjoy, thanks for listening, and please share with a friend! To your success, Jay

It takes grit for a history major to walk into a job fair for business students and convince the rep from Kraft Foods that she's the right person for the position. But that's exactly what our guest, Mindy Smith '13 did.Landing that job with Kraft spring-boarded Mindy into a marketing and sales career where she held positions with companies like Coke and now Shell. Currently, Mindy is a global strategy leader for Shell's Mobility business, and is responsible for brand standards at more than 47,000 retail sites worldwide.Mindy joins host Maya Pomroy '22 to chat about her career-defining pivots, the importance of being bold, critical insights she's learned at Shell and why she decided to get her MBA after an already successful career journey.Episode Guide:02:00 Career Beginnings and Early Jobs03:22 Landing a Job at Kraft Foods06:19 Insights from Working at Kraft15:11 Transition to Coke19:33 Joining Shell and Pursuing an MBA23:57 The Steamroller Persona24:54 Navigating Organizational Changes27:58 New Role at Shell29:00 Managing Global Insights31:09 Customer Experience and Competition35:45 Rice University's Lasting Impact41:58 Final Thoughts and LessonsOwl Have You Know is a production of Rice Business and is produced by University FM.Episode Quotes:Networking is about learning, not just opportunities35:31: Rice was such an important part of my life. And as I mentioned earlier, I still take a lot of the learnings and use them daily in my work. And one of the things that I really appreciated about Rice was going back to network, going back to hearing others' perspectives and how they handle things. And when I was there, I loved hearing from people who had already graduated…[38:07] One of the things I did throughout was connect with alumni whenever I had the opportunity at different events. And even now, I love to hear people's stories, and I like to hear what people do, and I like to hear, you know, quite honestly, they'll ask me questions sometimes that then get me thinking about things. And it's great to have that interaction. And, you know, people talk about network all the time in the sense of using your network if you're looking for a job or things like that. For me, it's really—it's the learning.Life isn't a straight line—embrace the curveballs41:44: Whether it's your life or your career, it's not a straight line, and you can't plan it out. I was just saying this to my sister-in-law: You can be the best planner. You can have every little detail planned out. Life is always going to throw you curveballs, and how you react to those curveballs—have the courage and overcome the fear—because some of those curveballs end up being amazing opportunities. Even though they might not have been in your original plans, that's definitely one. Number two would be to always be curious. One of the things that I think I have benefited from is that I'm not afraid to ask a lot of questions. Sometimes that can annoy people, or sometimes I do worry that if—especially if it's someone senior—they might see it as, you know, just, “Why is she asking so many questions?” But you know what? That's how you learn. Be curious, though, and learn new things.On the formula of success in a big company26:29: I've always had a formula. Even 20 years ago, when I had an actual office, I had on my board the formula for success in a big company: 60 percent your network, 20 percent actual work, and 20 percent perception. And I'll tell you, one of the things with what's been going on lately, I've been telling people I might change my formula to 50 percent network and 50 percent perception because, absolutely, in a time like this—where people who might not know you are making decisions about your future with the company—not only the network, but the perception, is big. So, more important than ever in times like this, it pays off.Show Links: TranscriptGuest Profiles:Mindy Smith | Rice Business

About a year ago, Campbell Soup Company CEO Mark Clouse made that statement during a keynote presentation to student leaders saying, "I like to seek out experiences that challenge me. I like to do things that make me a little uncomfortable and that put me in positions where I was learning…where I was trying something that I might not have been great at.” And he's right…as putting yourself in positions where you're a little uncomfortable (but where you can learn and develop as you move forward) is an essential part of what sets leaders apart. No matter what stage of your career, you must have that thirst to keep learning…looking for more inspiration, more knowledge, more mastery. And while some enhance their knowledge and skills through reading, listening to podcasts, or learning from mentors…Mark Clouse prefers a different more challenging method. Last week, Mark Clouse decided to leave The Campbell's Company (where he served as President and CEO since 2019) to become team President of the Washington Commanders. So, in essence…one day Mark Clouse is overseeing a $13 billion CPG brand portfolio, and the next he will be leading all facets of my lifelong favorite NFL team's business operations. Because even if Mark Clouse had an extremely impressive almost three-decade journey climbing the ranks of a highly competitive multitrillion-dollar industry…major U.S. pro sports organizations hiring a team president from the corporate world in general is a very rare occurrence. How does this even happen, right? It doesn't matter that Mark Clouse has no experience in professional sports…the team owner Josh Harris believes that being an accomplished business builder with a proven track record to strengthen both the organizations he leads and the communities he serves will translate successfully. But there is something that I believe is worth mentioning here…because while admiring (respecting) professional accomplishments (or personality traits) can happen from a distance in today's connected world, it's even more noticeable up close and personal. In that same keynote, Mark Clouse shared a story from early in his CPG career at Kraft Foods where he made a commitment to his future self…stating that he would be all in (showing up ready to play) regardless of what he was doing in life. And my assumption is that the leadership team at Harris Blitzer Sports & Entertainment saw Mark Clouse consistently show up in that “all-in” manner when they were negotiating a unique marketing partnership with The Campbell's Company that was announced about 1.5 months prior. This leadership pivot happened at the intersection of my passions for CPG and sports (aka the right place), but it also happened at maybe the right time. I wholeheartedly believe that the more you learn, the more you realize that there's still so much more to learn. And while I've continued to be passionately curious everyday…I've unintentionally put limitations to my learning. With the world changing rapidly today…I believe your ability to learn new things and adapt to new circumstances is more important than ever. So, while I'm not saying that I'll be professionally pivoting to such a degree like Mark Clouse (that is unless he needs a right-hand man) haha…his decision did inspire (and challenge) me to rediscover aspects of my lifelong learning quest that I know will provide me with an even greater fulfillment. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

How do you break free from dysfunctional workplace dynamics and create real transformation? Marlene Chism, a former factory worker turned HR consultant and coach, shares her journey from the shop floor to becoming an expert in conflict management. After 21 years at Kraft Foods, Marlene realized she wanted more. When she started taking college classes, she discovered the Karpman Drama Triangle—a tool for understanding the roles of victim, persecutor, and rescuer—and it changed how she approached relationships and leadership. In this episode, Marlene shares powerful insights and memorable stories, including a surprising lesson about boundaries and assumptions from a coworker. Whether you're leading a team or navigating workplace challenges, Marlene's practical wisdom will inspire you to see conflict—and yourself—in a new way. Join us to learn how shifting your mindset can transform your relationships and workplace. Segments [0:20] Check out the Manufacturing Transformed podcast! [1:28] Check out our other MakingChips podcasts! [3:56] The importance of self-awareness [8:43] From manufacturing to conflict consulting [16:24] We have to humanize our workforce [19:58] The Karpman Drama Triangle [21:12] Get the CFO's Guide to AI and Machine Learning [27:50] Anything transformative is about self-development [32:54] Marlene's most memorable story from the shop floor [38:28] Listen and subscribe to “Buy the Numbers”  Resources mentioned on this episode The Manufacturing Transformed podcast! Get the CFO's Guide to AI and Machine Learning The Team Success Podcast No-Drama Leadership: How Enlightened Leaders Transform Culture in the Workplace From Conflict To Courage with Marlene Chism Connect with Marlene on LinkedIn Marlene's coaching website  Karpman Drama Triangle Mike Ruge MakingSparks Buy the Numbers Lights Out Machine Shop Mastery Connect With MakingChips www.MakingChips.com On Facebook On LinkedIn On Instagram On Twitter On YouTube

MARCELO DE SANTIS Marcelo is as thoughtful, accomplished and smart as he is a terrific human being. Born and raised in Argentina, he is a seasoned C-suite executive with over 25 years of global experience. He also happens to be a world-class mountain climber that has summited some of the highest peaks on earth. He is former Chief Digital Officer at Thoughtworks, Group Chief Information Officer at Pirelli, and Chief Information Officer, North America at Mondelez. He serves on the boards of UNICEF and HITEC  and was co-founder of Angeles Investors, a venture capital organization dedicated to funding minority-owned technology startups. Marcelo also established Employee Resource Groups focused on diversity at Kraft Foods, Thoughtworks, and Mondelez, demonstrating his dedication to fostering an open and inclusive workplace culture. In 2019 he was nominated by Crain's as one of Top 50 CEOs, entrepreneurs and technologists. He is also a published  author, the book:  “Figure Eight: Leadership Strategies for Times of Exponential Technology Innovation”  Marcelo earned his Executive MBA from the Kellogg School of Management and a B.S. in Computer Sciences from Universidad Argentina de la Empresa. RELATED LINKS Angeles Investors Profile Thoughtworks Profile The Ascent Gartner Peer Community Hispanic Executive Article GENERAL INFO| TOP OF THE GAME: Official website: https://topofthegame-thepod.com/ RSS Feed: https://feed.podbean.com/topofthegame-thepod/feed.xml Hosting service show website: https://topofthegame-thepod.podbean.com/ Javier's LinkTree: https://linktr.ee/javiersaade  SUPPORT & CONNECT: LinkedIn: https://www.linkedin.com/showcase/96934564 Facebook: https://www.facebook.com/profile.php?id=61551086203755 Twitter: https://twitter.com/TOPOFGAMEpod Subscribe on Podbean: https://www.podbean.com/site/podcatcher/index/blog/vLKLE1SKjf6G Email us: info@topofthegame-thepod.com   THANK YOU FOR LISTENING – AVAILABLE ON ALL MAJOR PLATFORMS  

In this episode of The Insightful Leader, a former president at Kraft Foods explains why “sometimes just working harder is a complete waste of time.”

My guest this week is Oksana Sobol. Oksana leads the insights function at The Clorox Company, where she's implementing an agile, fast, and consumer centric insights model. Her global career spans everything from brand marketing and market research in her native Ukraine, and then the Czech Republic. She's worked for big companies like Nielsen, Kraft Foods, Unilever, J&J, and Mondelez.LinksOksana's LinkedInSteve's LinkedIn

Fortified Life PodcastGuest: Coach Anthony FlynnHost: Jason DavisEpisode Title: Unlocking Leadership and Success with Coach Anthony FlynnCoach Anthony Flynn is a highly sought-after adviser to CEOs and key executives and their companies. With extensive leadership experience at Fortune 100 giants such as Kraft Foods, RJ Reynolds, and 3M, Coach Flynn has also held pivotal executive roles in multi-million-dollar non-profit ventures. His expertise in driving leadership, growth, and innovation has made him a go-to coach for top leaders in both corporate and non-profit sectors.Coach Flynn has been a featured speaker at prestigious institutions, including Harvard University, Emory University, Georgia Tech, and The University of Memphis. His insights on leadership and success have been shared on platforms like Biz1190 (a Wall Street Journal syndicated radio show), TEDx, Q Conference, and numerous other TV, radio, and podcast channels. His unique approach to empowering leaders has earned him widespread recognition across various industries.

This week on The UpLevel Podcast, we sit down with Sharon Joseph, a dynamic leader in the tech industry and the CEO and founder of CrewAsis.ai. This marketing intelligence platform uses AI and data science to help consumer brands grow sales and market share. With over 25 years of experience at Fortune 500 companies like Google, GSK, PepsiCo, and Kraft Foods. Sharon's leadership journey is packed with wisdom on navigating change, innovation, and building strong teams. Join us for an empowering conversation that will challenge your ideas on leadership, AI, and navigating crisis, chaos, and change.In This Episode:Discover how Sharon became a change agent while staying grounded in her leadership and hear how she balances driving transformation with maintaining core values and creating stability for her team amidst rapid industry changes.Discover how Sharon pivoted from working in analytics for craft alcohol to founding Crewasis—a marketing intelligence platform that provides consumer insights using AI, launched during the height of the pandemic.Learn how Crewasis is revolutionizing the marketing world by combining data science with AI to uncover market trends and insights.Sharon shares how her involvement with Harvard Business School aided her company's digital transformation.Sharon opens up about the challenges she faced as a female leader in a male-dominated industry and how she proved her credibility through her achievements, including joining Techstars.Sharon explores how AI can be used to enhance leadership and help companies navigate through chaotic times, making better decisions while driving innovation.Sharon discusses fostering a culture of responsibility, reciprocity, and strong relationships to create a positive and supportive environment at Crewasis.About Sharon:Sharon Joseph is the CEO and Founder of CREWASIS.AI, a marketing intelligence platform that grows sales and market share for consumer brands using AI and data science. The platform uses publicly available data to uncover insights and trends.She works with companies like Haleon, Reckitt, Nike, and more. Sharon has 25 years of experience as a Fortune 500 executive in marketing and sales at companies like GSK, Kraft Foods, PepsiCo, Newell Rubbermaid, and Reckitt. She is a Harvard Business School (HBS) alumnus and currently conducts research in Martech and AI with HBS. Sharon lives in Brooklyn, NY.Website: https://crewasis.ai/LinkedIn: linkedin.com/in/sharonemilyjoseph

  In this episode, Anthony Flynn shares insights on overcoming career challenges, emphasizing the importance of mindset, skill development, and strategic thinking. He discusses his own journey from growing up in poverty to becoming a successful CEO, highlighting the power of belief, discipline, and leveraging transferable skills. Key topics include the transition from individual contributor to leadership roles, the importance of mentorship, and practical advice for career advancement. This conversation offers actionable strategies for achieving success and underscores the significance of personal growth and resilience.   We'll Talk About 00:00 Introduction and Guest Introduction 01:21 Challenges in Leadership Transition 05:03 Developing Leadership Skills 10:54 Mindset and Confidence in Career Growth 19:01 The Importance of Mindset Work 23:26 Overcoming Adversity: A Personal Journey 24:25 The Power of Therapy and Coaching 25:42 Challenging Limiting Beliefs 28:06 Turning Pain into Purpose 32:35 Corporate America to Nonprofit Leadership 35:12 Launching Amazing CEO 44:47 Final Thoughts: Focus on the Process   About Anthony Flynn Anthony is a highly sought-after adviser to CEOs, Key Executives, and their companies. His extensive experience includes leadership roles with numerous Fortune 100 giants, such as Kraft Foods, RJ Reynolds, and 3M, as well as pivotal executive positions in several multi-million dollar non-profit ventures. Anthony has been a featured speaker at Harvard University, Emory University, Georgia Tech, and The University of Memphis. His insights have been broadcasted on platforms such as Biz1190 (a Wall Street Journal syndicated radio show), TEDx, Q Conference, and numerous other channels including TV, radio, podcasts, and keynote addresses.   Connect with Anthony Learn about Anthony at https://www.amazingceo.com/    ______________________________________________________________________________________ Connect with Me Connect with me on LinkedIn: https://linkedin.com/in/pmortega Get started with your career move: Download The Career Transition Checklist Click here to learn about coaching

As short as college application essays have to be, they still contribute heavily to holistic admissions decisions. Don't waste a single word! Amy and Mike invited educational consultant Sheree Gravely to discuss how to make your college essays count. What are five things you will learn in this episode? When should students start the college essay writing process? How can students find great ideas to write about? How are the common app essay topics different from supplemental essays? Should parents participate in the writing process? What topics should students avoid writing about? MEET OUR GUEST Sheree Gravely is the founder of Gravely Group College Advising and an IEC since 2014. Before becoming an IEC, she worked in marketing for Kraft Foods, HJ Heinz, and Arthur Anderson & Co.  Sheree has a passion for helping students discover their interests and to use that to find great college options. Years of experience in private industry, education, and as a parent make her ideal as an independent college counselor.  A 1986 graduate of the University of Virginia, she was heavily involved in counseling undergrads as a Resident Assistant and Dorm Resident Manager in UVA's Residential Life program. She attended Northwestern University's Evening Managers Program and holds a Certificate in College Admissions Counseling from UC - Riverside. Sheree is co-chair of the Midwest College Advisors Virtual Group, which includes over 40 members from OH, MI, IN, KY, and Western PA. The group meets with college admissions offices throughout the year. She is a member of the premier association of college advisors, IECA (Independent Educational Consultants Association), constantly attends higher-ed training opportunities, and is always visiting college campuses to gather the most up-to-date information for her students and families.   Sheree is passionate about education. She volunteered for Chagrin Falls Unite for Education election campaign and worked on the Chagrin Falls School District's 5-year strategic plan, as well as was a member of the committee on Instructional Practices, Resources, Curriculum, and Professional Development. She served as a member of the local advisory board for Hackett Catholic Prep HS (MI) which consulted on matters of school governance, including curriculum, marketing, and extra-curricular programming. She worked on a project for the principal to rebuild Hackett's college counseling curriculum.  During her children's school years, Sheree volunteered in a variety of  capacities including instructor and coordinator for Global Reading competitions, Writing Workshops, and Junior Achievement. As a member of the American Woman's Club of Oakville (Canada), she researched and authored a curriculum comparison between US and Canadian education standards that was used by families and companies to evaluate education decisions for ex-pat students. She has lived in a variety of cities in the US and Canada and is married to Alan. They have a daughter and two sons. Sheree loves to play Mahjong and read as well as to travel, scuba dive, ski and be active! Sheree previously appeared on the podcast in episode 353 for an IEC Profile. Sheree can be reached at https://www.gravelygroupcollegeadvising.com. LINKS 7 Steps to a Terrible College Essay RELATED EPISODES WHY THIS COLLEGE, WHY THIS MAJOR? UTILIZING A REFLECTION JOURNAL TO PREPARE FOR A COLLEGE ESSAY WRITING RHETORICALLY IN ADMISSIONS ESSAYS TABOO ESSAY TOPICS ABOUT THIS PODCAST Tests and the Rest is THE college admissions industry podcast. Explore all of our episodes on the show page. ABOUT YOUR HOSTS Mike Bergin is the president of Chariot Learning and founder of TestBright. Amy Seeley is the president of Seeley Test Pros and LEAP. If you're interested in working with Mike and/or Amy for test preparation, training, or consulting, feel free to get in touch through our contact page.

Unlock the secrets of career growth and personal branding with Jenny Fernandez, a distinguished leadership and organizational coach, and professor at Columbia University and NYU. Hear her inspiring journey from her roots in the Dominican Republic to her impactful roles in consulting and brand management at global giants like Accenture and Kraft Foods. This episode promises to reveal how Jenny managed the Oreo brand across Asia Pacific, including China and India, and the invaluable lessons she learned along the way. Her story is not just about professional success but also about the strength derived from family ties and cultural traditions.Discover how to craft a compelling personal brand strategy with insights from Jenny, a former marketing powerhouse turned full-time leadership and team coach. By reflecting on your strengths, passions, and gathering honest feedback from trusted peers, Jenny explains how you can elevate your career. She shares her passion for urban hiking, yoga, and meditation, and how these activities help her stay balanced and centered. This episode is brimming with practical advice on understanding and communicating your unique professional attributes, ensuring you stand out in your field.Finally, we explore the critical importance of soft skills in today's technology-driven world. Jenny discusses strategic thinking, communication, and system thinking, emphasizing their role in navigating modern workplaces. Learn why empathy, active listening, and resilience are essential for adapting to constant change and achieving career success. From unlocking career growth with self-awareness to mastering strategic branding and networking, this episode equips you with actionable strategies to enhance your personal brand and expand your professional relationships. Don't miss out on this opportunity to learn from experts who have successfully navigated and thrived in their careers.

Dr. Donald Layman is Professor Emeritus in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign and a Fellow of the American Society for Nutrition. Dr. Layman served on the faculty at the University of Illinois from 1977 – 2012. Dr. Layman has been a leader in research about protein, nutrition for athletic performance, obesity, diabetes and cardiovascular health. Dr. Layman has over 120 peer-reviewed publications. He has received numerous awards for his research from the American Society for Nutrition (ASN) including election as an ASN Fellow. Dr. Layman served as Associate Editor of The Journal of Nutrition and the Journal of Nutrition Education and Behavior and on the editorial boards of Nutrition & Metabolism and Nutrition Research and Practice. Dr. Layman has an extensive consulting background including work with NASA, the Shriners Children's Hospital, the US Air Force plus numerous food companies and organizations including Kraft Foods, Nestlé, Danone, Agropur, the American Egg Board, and the National Dairy Council. He is also active on social media and widely sought as a keynote speaker. Dr. Layman earned his B.S. and M.S. degrees in chemistry and biochemistry at Illinois State University and his doctorate in human nutrition and biochemistry at the University of Minnesota. Work with RAPID Health Optimization Work with Dr. Donald Layman X: https://x.com/donlayman Website: MetabolicTransformation.com Anders Varner on Instagram Doug Larson on Instagram Coach Travis Mash on Instagram

What sets Krispy Kreme apart from other indulgent food brands? It's not just their delicious doughnuts. It's their focus on creating memorable, shareable moments that bring people together. We are joined by David Skena, Krispy Kreme's Chief Marketing Officer (CMO), to walk us through the legacy of this beloved brand and the innovative methods that have helped them expand globally to bring fresh, delicious doughnuts to an international audience. In our conversation, David sheds light on Krispy Kreme's innovative digital marketing strategies, with a breakdown of how they are leveraging social media and limited-time-only promotions to drive customer engagement and build awareness. We also cover Krispy Kreme's exciting new partnership with McDonald's before discussing the opportunities it represents and the media options it's opened up for the brand. Tuning in, you'll hear about David's passion for ROI marketing, why it's clear when social media marketing delivers, and why Krispy Kreme is investing more and more into SEO every year. To find out how Krispy Kreme continues to delight customers and adapt to market trends, don't miss this episode!Key Points From This Episode:A fun fact about David: a surprising background as a computer programmer.Key characteristics of the Krispy Kreme brand and what sets it apart.Why providing a consistent, high-quality product is essential.Krispy Kreme's dedication to quality by “delivering fresh daily” across all access points.How the brand has increased access with an expansive footprint in the US and globally.An exciting new partnership with McDonald's and the opportunities it presents.David's innovative approach to social media marketing for Krispy Kreme.The value of ROI marketing: how David measures sales when using social media marketing.Insight into Krispy Kreme's reciprocal relationship with its franchisees.Top tech achievement: instituting their own e-commerce channel with a fulfillment partner.The key role that SEO, SEM, and consumer reviews play in their digital strategy.David's unpopular marketing opinion and what he loves about the marketing industry.His impressive career journey from Kraft Foods to Pepsi Co. and what he learned.Links Mentioned in Today's Episode:David Skena on LinkedInDavid Skena on XKrispy KremeKrispy Kreme Job OpeningsKrispy Kreme on LinkedInKrispy Kreme on InstagramKrispy Kreme on TikTokKrispy Kreme on XKrispy Kreme on FacebookSOCiClicks 2 Bricks Marketing Leaders Coffee Chat

The Power of Instinct: The New Rules of Persuasion in Business and Life by Leslie Zane ABOUT THE BOOK: Award-winning Fortune 500 brand consultant and behavioral expert Leslie Zane shatters conventional marketing wisdom, showing readers how to tap into the hidden brain where instinct prevails, creating a powerful network of connections that drive people to buy your product, company, or vision.   People don't make decisions with their conscious mind, but on instinct.  In The Power of Instinct, marketing consultant and behavioral science expert Leslie Zane shows that to grow a brand, business, or even a social movement, traditional persuasion tactics fall short.  Instead, you must connect to the instinctive mind. And to do this, you need to understand the science of consumer choice and employ techniques that work with a person's brain, not against it.   Zane uncovers the hidden network of connections that dictates the snap decisions we make and cracks the code on how to influence it.  With a revolutionary set of rules for expanding the network, Zane shows us how to make any brand, business, political candidate, or idea the dominant instinctive choice.  With science as your guide, as well as stories from the world's most successful brands from McDonald's and Lululemon to the Yankees and Taylor Swift, you'll learn: What kind of messages create the greatest amount of positive associations; Why finding new customers accelerates growth and relying on existing ones is a trap; Why emotional stories are not enough to drive trial and long-term brand loyalty. Whether you're an entrepreneur, Fortune 500 executive, marketing professional, or job seeker, mastering the power of instinct will help supercharge your growth and make whatever you're selling the first choice for any audience. ABOUT THE AUTHOR: Leslie Zane has been turning the marketing industry on its head for the past 30 years.   As the founder of Triggers, a brand consultancy firm built on the premise that instinct, rather than conscious thought guides brand decisions, Leslie has accelerated growth for Fortune 100 companies like Pepsico, Mars, Aetna, Kraft Foods, and McDonald's.  Her work has been featured in Harvard Business Review, MIT Sloan Review, Forbes, Barrons, TEDx, Scientific American, and more. Leslie is a graduate of Yale University (home of the fighting Bulldogs) and later earned an MBA from Harvard Business School. And, interesting fact – at Yale, Leslie was a member of the Proof of the Pudding a capella singing group! Click here for this episode's website page with the links mentioned during the interview... https://www.salesartillery.com/marketing-book-podcast/power-instinct-leslie-zane  

Welcome to FP&A Tomorrow, where we discuss financial planning and analysis, examining its current state and future prospects, with your host Paul Barnhurst.In this episode of FP&A Tomorrow, host Paul Barnhurst explores the evolving landscape of Financial Planning and Analysis (FP&A) with expert insights from Ron Monteiro. The discussion centers on the crucial role of FP&A in shaping business strategies, driving financial performance, and fostering cross-functional collaboration within organizations.Ron Monteiro is a seasoned FP&A professional with extensive experience in the consumer goods industry. Having worked with major brands like Kraft Foods, Campbell Soup, and Kruger Products, Ron brings a wealth of knowledge in financial analysis, business partnership, and strategic decision-making. He now runs his own training business, helping finance teams worldwide enhance their skills and impact.Here is a summary of the key points from the discussion:The essential attributes of great FP&A and how it contributes to business success.Practical strategies for FP&A professionals to integrate themselves into business operations.The importance of building trust and cross-functional relationships in FP&A roles.Key operational metrics in the consumer goods industry and how to use them effectively.Tips for transitioning from accounting to FP&A and developing strong presentation skills.Follow Ron:LinkedIn - https://www.linkedin.com/in/ronmonteiro18/Website - https://www.kictinc.com/Follow Paul: Website - https://www.thefpandaguy.com LinkedIn - https://www.linkedin.com/in/thefpandaguyWorld-class Digital FP&A Course Bundle: Signup for over ten hours of video content with 4 different courses and 8 modules on FP&A topics including: Business Partnering, Data Analysis, Financial Modeling Design Principles, and Modern Excel. Use code Podcast to save 25%. What are you waiting for signup below:The FP&A Guy (thefpandaguy.com)Wharton FP&A Certificate ProgramFP&A Tomorrow Listeners are eligible to receive $300 off tuition for the FP&A Certificate Program from Wharton Online and Wall Street Prep.Learn More (use discount code THEFPAGUY300)The FP&A Certificate Program is a self-paced rigorous online program for professionals pursuing careers in corporate finance.PROGRAM AT A GLANCEFormat: Self-Paced & Live Office Hours (8 hours/week) Certificate: Issued by Wharton Online and Wall Street PrepClosing Ceremony in NYC (Attend Live or Virtually)Enrollment is currently open for the September 2024 cohort. Please note that the program is limited and filled on a first-come, first-served basis.In today's episode:[01:36] - Paul Barnhurst introduces the podcast and welcomes Ron Monteiro to the show.[02:17] -Ron shares some light-hearted and embarrassing stories about Paul.[03:43] - Discussion on what makes FP&A great and its role in business involvement.[04:35] -Ron talks about the importance of...

When you've worked with some of the most iconic brands (Nabisco, Godiva, Cadbury and more), you learn a few things—especially about branding and building a personal brand for entrepreneurs.Here's what we talked about with Rich Keller—- The Importance of One-Word Personal Branding (and why big companies like Godiva & Nabisco hired him for it)- How to Apply the One-Word Concept to Businesses and Brands- Why Rich Transitioned out of Corporate and into Entrepreneurship For over 25 years, Rich Keller developed and utilized the philosophy of identifying a ‘One Word' core value to craft identities for some of the world's most iconic brands at Nabisco, Kraft Foods, Cadbury, and Godiva. He walked away from this successful corporate career in order to fulfill his personal mission to transform one million lives ‘One Word' at a time. Rich is disrupting the way people think about themselves so they too can craft their personal brand identities using just ‘One Word'! Rich received his MBA from the Wharton School of the University of Pennsylvania. He resides in Florham Park, New Jersey, with his wife Sharon, an Obstetrician-Gynecologist, and their two children, Zachary and Samantha. A fun fact Rich likes to share: You can't miss him in a crowd because he's either wearing his signature Survivor Buff or one of the 50 other Buffs he has collected since his teenage years.Website:TheRichKeller.comTEDx Talk: DontAskMeAboutWhatIDo.comLinkedIn: https://www.linkedin.com/in/richskeller/Instagram: RichSKellerVisibility on Purpose (www.visibilityonpurpose.com) is a media training school for founders who want to increase their brand awareness by getting featured on digital magazines, podcasts and TV.1. Take it a step further and learn our Step-by-step method to earn FREE press features through our digital course Pitch Party! ****** Learn how to use press (& essentially borrow aligned audiences) to grow your following & income quickly

For most Americans, the Kraft and Heinz brands have been ever-present in our cupboards and fridges for our entire lives. Products like Oscar Meyer hot dogs, Kraft cheese, Velveeta, and Jello. Household names all. The company resulted from the 2015 merger between Kraft Foods and Heinz. Now the third biggest food brand in North America, we thought it would be interesting to hear how they think about innovation and reinventing their product lineup. To do that, we sit down with Kraft Heinz's President of R&D for North America, Robert Scott. As a part of this conversation, we talk with Robert about: The company's partnership with NotCo and how they are using the Guiseppe AI to develop new plant-based products. How he sees AI becoming interwoven into the company's product development cycles Why they created a Freestyle-like machine for custom condiments called the Heinz ReMix The idea behind the 360Crisp and innovating our food products and how they cook in our kitchens How Robert would advise aspiring food scientist to pursue a career path in food research and development And much more! At the Food AI Summit in September in Berkeley, we will explore how big CPGs can interweave AI into their product development and discuss lessons from the front lines. You can learn more about the Food AI Summit at our website, and make sure to use the coupon code PODCAST for 15% off tickets.

From owning acclaimed eateries to forging unexpected alliances in a federal detention center, Frankie “Spice” Morelli has made his mark as a culinary maestro who respects the power of authentic Italian food. Now, in his publishing debut, Morelli creates and compiles delicious recipes, healthful nutrition and decades of experience into MOBB Cookbook & Diet: Savor and Slim the Italian Way (MOBB Publishing; ISBN: 9798989079612; Hardcover). It's a pizza box-sized, full-color coffee table cookbook blending 70-plus recipes, along with nearly 200 original full-color photos and tantalizing mob lore with a vital ingredient: a priority on health. Teaming up with Dr. Sandra “Diet Duchess” Frank, Ed.D., RDN, FAND, who nutritionally vetted the recipes in the book, Morelli guarantees that every dish in this book can be enjoyed as part of a well-balanced, nourishing diet. Whether cooking on-camera, providing b-roll footage for the perfect virtual demo, or just chatting with the host, producer or editor, Frankie can share his five secrets for making the BEST spaghetti and meatballs … this side of The Clink: Undercook your pasta because even when you take it out of boiling water it is still cooking! To prepare the sauce, sauté fresh garlic in oil, deglaze with white wine … and mix in salt and black pepper. To make the sauce, use only San Marzano tomatoes—they are imported from Italy and are naturally sweet without an acidic taste. With a stick or a home blender, puree the tomatoes and combine with the sautéed garlic mixture. Do not add sugar! Simmer it all on “low” for 4 hours. Make the meatballs as big as a softball … the smaller you make the balls, the harder they become when you cook ‘em. Use 80/20 ground beef/ground pork, parmesan cheese, breadcrumbs, parsley, eggs, cream, salt and pepper, and olive oil. Says Frankie, “The better the meatball, the more protection I had in The Joint!” Put the balls into the oven for 30 minutes at 325 degrees … take ‘em out, flip them and cook for the same amount of time … and that's it. Simplicity is the essence of Italian cooking! MOBB Cookbook & Diet includes an array of recipes, like Don Pasquale's Shrimp Scampi, Lucky Luciano's Luscious Lady Fingers and even Lou “The Hebrew Hammer's” favorite Matzo Ball Soup. It's filled with “fun” facts about notorious and alleged mobsters, including “Tommy Guns,” Jimmy “The Beast,” Jeremy “The Jett” and other members of the author's diverse circle of acquaintances from the Sicilian mob, Italian Cosa Nostra and the wide multicultural world of gangsters. Web: www.ourmobb.com About the Author Frankie "Spice" Morelli is a resilient culinary maestro and entrepreneur with an innate understanding of delicious and nourishing, authentic yet innovative Italian food. He owned and operated the award-winning Morelli's Ristorante Italiano in Florence, Colorado, and founded Nona Morelli Pasta, an international pasta and sauce company that supplied prominent retail chains, engaged in private-label partnerships with respected brands like Kraft Foods' Budget Gourmet, and pioneered the introduction of microwave pasta. After divesting the restaurant in 1990 and selling the company in 1992, he applied his business savvy to taking companies public through reverse mergers. For more information, please visit www.ourmobb.com. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Consumers are spending their disposable income on health and wellness items, which is a $350 billion industry, and there is a lot of opportunity for dairy. Paul Ziemnisky, executive vice president of global innovation partnerships for DMI, shares the four strategy areas, business development partnerships, challenges and future trends. Dairy Stream host Joanna Guza dives into the topic below with Paul: Four strategy areas to grow domestic sales More incremental sales More commercialized science More outside investment More trained workforce How dairy moves into new growth space Popular areas of health and wellness Timeline Collaboration between checkoffs and the Center for Dairy Research Challenges Future trends Watch the Dairy Streamlet on YouTube.  Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guest, Paul Ziemnisky, Executive Vice President of Global Innovation Partnerships for DMI   Senior brand marketing, innovation and general management executive with over 25 years of consumer package goods marketing, innovation and finance experience in a wide range of industries.  Paul's experience includes managing brands and leading innovation for well-known brands such as Kraft Natural Cheese, Velveeta, Tombstone, DiGiorno, Rust-Oleum, and First Alert.  Paul has guided brands with revenue from $100M to over $1B, while launching more than $500M of new product platforms.  Prior to joining Dairy Management, Paul served in senior-level positions at companies including Kraft Foods, Jarden Corporation, Rust-Oleum, and Oil-Dri Corporation. Paul has been with DMI for 8 years.  In his current role, Paul is the Group EVP for DMI's Innovation priority which includes domestic growth platforms, business development and channel partnership efforts with key players such as Domino's, McDonald's, Taco Bell, General Mills, Raising Cane's and Amazon.  Plus, DMI's health and wellness research and product science and technology teams and efforts.   This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.  Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Ken Pilot interviews Scott Tannen, Founder and CEO of Boll & Branch on this flight of The Retail Pilot Podcast.Scott Tannen is the CEO and Founder of Boll & Branch, the world's leading luxury bedding brand, which he founded in 2014 with his wife Missy Tannen. Boll & Branch was one of the earliest direct-to-consumer brands in the soft home world of bed and bath products, and is the first ever 100% organic Fair Trade Certified™ bedding company. Every product, from their sheets to their down pillows, is made sustainably, with a transparent supply chain, and today Boll & Branch is one of the largest e-commerce-first luxury home brands, loved by millions of Americans, including every living US president, and countless celebrities. Scott started his career at Nabisco / Kraft Foods, and was pivotal in the strategic development and modernization of communication efforts for brands including Altoids, Oreo, Planters, Milk-Bone, Life Savers and dozens of others. During his time with the conglomerate, he also oversaw Digital communications and marketing for Kraft Foods entire portfolio of Nabisco Cookies & Crackers, Confections and Snacks brands. He later went on to join Wrigley, establishing the digital division for their global portfolio of brands, including Orbit, 5 Gum, Juicy Fruit, Life Savers, and others. Prior to Co-Founding Boll & Branch, Scott was the Founder & President of Candystand.com, which he launched in 2008 and sold to Publisher's Clearing House in 2010.Scott's work has been recognized by the advertising and creative industry with awards including Gold and Bronze Clios, Effies and Cannes Lions. He sits on the advisory boards of several technology and consumer goods companies, and is a Vanderbilt University alum. Scott resides in New Jersey with his wife Missy, their three children, and two dogs.SummaryBoll & Branch is a leading luxury linens and bedding company that focuses on transparency, traceability, and sustainability in its supply chain. The founders, Scott and Missy Tannen, started the company 10 years ago with no background in textiles, which gave them a unique advantage in reimagining how the industry operates. They have built a strong brand that values quality, authenticity, and customer trust. Boll & Branch started with a focus on sheets and bedding but has expanded into other categories like pillows and bath products. They aim to create a complete solution for the bedroom and bathroom. The company has been self-funded and profitable since its early years, allowing them to maintain control and focus on long-term sustainability. They recently raised capital to clean up their cap table and have a strong partnership with Elk Hatton, who invested $100 million in 2019. Boll & Branch has achieved a net revenue of around $200 million and continues to grow. They prioritize customer retention and emotional connection by providing traceability and transparency through their OriginTrack feature. The company is primarily direct-to-consumer but also has retail stores and partnerships with retailers like Nordstrom. Bowen Branch has dedicated spaces in Nordstrom and Bloomingdale's, with specific merchandising and fixturing. Wholesale is a small part of the business, with the majority of sales coming from direct-to-consumer channels. The decision to sell on Amazon is a defensive play to capture customers who search for brands on the platform. Bowen Branch aims to maintain a strong online presence while expanding its retail stores. The company offers bespoke services, such as custom manufacturing and interior design consultations. Marketing efforts focus on word-of-mouth, TV, influencers, social media, and print catalog. Bowen Branch positions itself at a higher price point, offering superior products and targeting customers who value a better experience. The pandemic had a consistent and solid impact on sales, while post-pandemic growth has been strong. Technology is leveraged to improve the customer experience, with a focus on usability and AI chatbots. Scott Tannen, the founder of Bowen Branch, is described as consistent, fair, and transparent as a leader. Takeaways·     Boll & Branch is a leading luxury linens and bedding company that focuses on transparency, traceability, and sustainability in its supply chain.·     The founders, Scott and Missy Tannen, started the company 10 years ago with no background in textiles, which gave them a unique advantage in reimagining how the industry operates.·     Boll & Branch has been self-funded and profitable since its early years, allowing them to maintain control and focus on long-term sustainability.·     They recently raised capital to clean up their cap table and have a strong partnership with L Catterton, who invested $100 million in 2019.·     Boll & Branch has achieved a net revenue of around $200 million and continues to grow.·     They prioritize customer retention and emotional connection by providing traceability and transparency through their OriginTrack feature.·     The company is primarily direct-to-consumer but also has retail stores and partnerships with retailers like Nordstrom. Boll & Branch has dedicated spaces in Nordstrom and Bloomingdale's, with specific merchandising and fixturing.·     Wholesale is a small part of the business, with the majority of sales coming from direct-to-consumer channels.·     Selling on Amazon is a defensive play to capture customers who search for brands on the platform.·     Boll & Branch aims to maintain a strong online presence while expanding its retail stores.·     The company offers bespoke services, such as custom manufacturing and interior design consultations.·     Marketing efforts focus on word-of-mouth, TV, influencers, social media, and print catalog.·     Boll & Branch positions itself at a higher price point, offering superior products and targeting customers who value a better experience.·     The pandemic had a consistent and solid impact on sales, while post-pandemic growth has been strong.·     Technology is leveraged to improve the customer experience, with a focus on usability and AI chatbots.·     Scott Tannen, the founder of Boll & Branch, is described as consistent, fair, and transparent as a leader. Chapters00:00Leading the Luxury Linens Industry01:16From Consumer Frustration to Trusted Brand09:25A Long-Term Approach to Business11:24Expanding Beyond Sheets25:34Balancing Direct-to-Consumer and Retail Distribution27:02Bowen Branch's Retail Partnerships and Wholesale Strategy28:23The Importance of Direct-to-Consumer Channels29:03The Defensive Play of Selling on Amazon35:50The Impact of the Met Gala Dress39:21Positioning at a Higher Price Point41:32Marketing Strategies for Bowen Branch45:42Leveraging Technology for a Better Customer Experience48:20Scott Tannen's Leadership Style

The Dairy Streamlet is a condensed version of a Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on June 26. The health and wellness space is a $350 billion industry with a 50 percent dissatisfaction on products, which means a lot of opportunity for dairy. Join Dairy Stream host Joanna Guza and guest, Paul Ziemnisky, executive vice president of global innovation partnerships for DMI, as they discuss the four strategy areas and future trends.  Watch this episode on our YouTube channel here.  Special thanks to Dairy Farmers of Wisconsin for sponsoring this episode. About the guest, Paul Ziemnisky, Executive Vice President of Global Innovation Partnerships for DMI   Senior brand marketing, innovation and general management executive with over 25 years of consumer package goods marketing, innovation and finance experience in a wide range of industries.  Paul's experience includes managing brands and leading innovation for well-known brands such as Kraft Natural Cheese, Velveeta, Tombstone, DiGiorno, Rust-Oleum, and First Alert.  Paul has guided brands with revenue from $100M to over $1B, while launching more than $500M of new product platforms.  Prior to joining Dairy Management, Paul served in senior-level positions at companies including Kraft Foods, Jarden Corporation, Rust-Oleum, and Oil-Dri Corporation. Paul has been with DMI for 8 years.  In his current role, Paul is the Group EVP for DMI's Innovation priority which includes domestic growth platforms, business development and channel partnership efforts with key players such as Domino's, McDonald's, Taco Bell, General Mills, Raising Cane's and Amazon.  Plus, DMI's health and wellness research and product science and technology teams and efforts.   This podcast is co-produced by the Dairy Business Association and Edge Dairy Farmer Cooperative, sister organizations that fight for effective dairy policy in Wisconsin and Washington, D.C.  Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

In this episode of Angry Designers Live, we sit down with Nick Longo, a Southern California native and passionate branding expert. As a co-host of the Deeply Graphic Designcast and the producer and host of Office Hours on Adobe Live, Nick is a familiar voice in the design community, offering insights and guidance to designers worldwide.Nick currently leads Longo Designs, a branding studio specializing in strategic, storytelling design for the food and beverage industry.  Nick has honed his craft over years of dedication and creativity working with brand giants like Kellogg's, Kohl's, Burger King, Macy's, Kraft Foods, DreamWorks, and Starbucks..Nick's expertise doesn't stop at his studio. He's a design instructor at his alma mater, California State University, Northridge, where he shares his knowledge and experience with the next generation of designers. On a personal note, Nick has helped me rethink my opinion on design educators. His fresh, innovative approach to teaching design has changed my perspective, highlighting the crucial role educators can play in shaping future designers.Tune in to hear Nick's journey, his approach to storytelling through design, and his relentless pursuit of branding excellence.Angry Designer LIVE brings you event-based interviews with designers, speakers, and guests from top creative events. This series continues with an exclusive session from Creative South 2024 in Columbus, Georgia.Stay Angry our Friends –––––––––––Want to see more? See uncut episodes on our YouTube channel at youtube.com/theangrydesigner Read our blog posts on our website TheAngryDesigner.comJoin in the conversation on our Instagram Instagram.com/TheAngryDesignerPodcast

Dr. Donald Layman is the OG in the field of protein and amino acids. Dr. Layman's expertise spans decades, and his insights have revolutionized our understanding of protein's role in health, from athletic performance to combating obesity, diabetes, and cardiovascular issues.In this episode, Dr. Layman teaches you about the nuances between protein intake and amino acids, shedding light on the essential nine and synthesizable eleven amino acids crucial for our diets. Delving further, he and Dr. Stephanie explore the intricacies of protein quality, comparing animal and plant-based sources, and deciphering the optimal dosing for muscle growth and repair.Don also unravels the mysteries surrounding carbohydrate load tolerance, navigating the fine balance between minimum and maximum carbohydrate intake for various training regimens. Additionally, they debunk myths surrounding aging, particularly in women, and the imperative role of protein consumption in perimenopause and menopause.Episode Overview:0:00 Intro/Teaser3:36 Welcome Dr. Donald Layman4:13 Exploring the Function of Muscle in the Body11:43 Delving into Protein, Amino Acids, and Synthesis15:07 Protein Needs and Aging Process26:58 Protein Quality: Animal vs. Plant Proteins34:01 Supporting Vegetarians and Vegans with Protein Intake36:16 Child Neglect and Malnutrition41:00 Regulation of mTOR and Carbohydrate Consumption44:22 Muscle Potential and DNA Limits54:07 Leucine, mTOR, and MPS57:44 Protein Timing for Exercise1:00:30 Carbohydrates and Protein Choices1:03:58 Protein Target for Weight Loss1:07:54 Protein Dosing Throughout the DayResources Mentioned:Essential amino acids and muscle protein recovery from resistance exercise - https://journals.physiology.org/doi/pdf/10.1152/ajpendo.00466.2001Metabolic Flux - https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/metabolic-fluxExercise, protein metabolism, and muscle growth - https://pubmed.ncbi.nlm.nih.gov/11255140/Stimulation of net muscle protein synthesis by whey protein ingestion before and after exercise - https://pubmed.ncbi.nlm.nih.gov/16896166/Dietary protein distribution positively influences 24-h muscle protein synthesis in healthy adults - https://pubmed.ncbi.nlm.nih.gov/24477298/Website: MetabolicTransformation.comForever Strong book - https://drgabriellelyon.com/forever-strong/Bio:Dr. Donald Layman is Professor Emeritus in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign. Dr. Layman served on the faculty at the University of Illinois from 1977 – 2012. Dr. Layman has been a leader in research about protein, nutrition for athletic performance, obesity, diabetes and cardiovascular health. Dr. Layman has over 120 peer-reviewed publications. He has received numerous awards for his research from the American Society for Nutrition and the National Institutes for Health and for his nutrition teaching. Dr. Layman served as Associate Editor of The Journal of Nutrition and the Journal of Nutrition Education and Behavior and on the editorial boards of Nutrition & Metabolism and Nutrition Research and Practice. Dr. Layman has an extensive consulting background including work with NASA, the Shriners Children's Hospital, the US Air Force plus numerous food companies and organizations including Kraft Foods, Nestlé, Danone, Agropur, the American Egg Board, and the National Dairy Council. Dr. Layman earned his B.S. and M.S. degrees in chemistry and biochemistry at Illinois State University and his doctorate in human nutrition and biochemistry at the University of Minnesota.  We are grateful to our sponsors:BODYBIOBodyBio PC is a liposomal phospholipid complex designed to nourish your cells for healthy aging, optimal brain function, gut health, a better metabolism, and more. Prioritizing your cellular health is absolutely foundational for your well-being as you age. You can get started and save 15% off your first order with code BETTER at checkout at https://bodybio.com/BETTERTIMELINEFeeling tired and having no energy does not have to be your fate. Mitopure is a supplement and skin health line that helps improve energy at the level of the mitochondria so that you can continue to engage in the activities you love. Go to https://timelinenutrition.com/better and use code BETTER to get 10% off your order.BIOPTIMIZERSIf you want to get all your magnesium in one supplement, you will love Magnesium Breakthrough. Each supplement itself is 500 milligrams of magnesium, which I feel is such a great dosage as a great baseline for most women. So head on over to https://bioptimizers.com/better and use code BETTER for 10% off of any order, but make sure that the magnesium breakthrough is in your cart.

Peter Begg, the Chief Quality and Food Safety Officer for Lyons Magnus, discusses his extensive career across different facets of the food industry, including quality, R&D, and food safety. Peter shares insights on leadership, developing a company-wide food safety culture, and the importance of staying true to your values in the face of challenges. Highlighting his journey from an engineer to a leader in the food safety space, Peter emphasizes the significance of partnership, collaboration, and staying calm during crises. The discussion covers practical advice for leaders grappling with tough decisions, the critical role of supporting a robust food safety culture, and how to lead with a presence that sets standards within an organization.   Episode Highlights: 02:57 Peter's Career Path from Engineering to Global Food Safety Leadership 21:32 The Importance of Food Safety Culture in the Food Industry 26:34 Advice for Quality and Food Safety Professionals: Standing Your Ground 38:52 Leadership Insights: Setting Standards and Being True to Yourself Peter Begg serves as the Chief Quality and Food Safety Officer at Lyons Magnus, overseeing all facets of quality and food safety, including risk management, regulatory compliance, and product conformity. With extensive experience in the food industry, Peter previously held leadership roles at Hearthside Food Solutions, Glanbia Nutritionals, Mondelēz International, and Kraft Foods. His career spans 29 years, encompassing positions in engineering, research and development, and quality assurance. Peter's expertise extends to global initiatives, having represented Mondelēz International on the Global Food Safety Initiative board. He holds a B.S. in Chemical Engineering from Pennsylvania State University, underpinning his commitment to excellence in food safety and quality.   You can connect with Peter in the following ways: Website: www.lyonsmagnus.com LinkedIn: https://www.linkedin.com/in/peter-begg-5290806/   Other episodes you'll enjoy: C-Suite Goal Setting: How To Create A Roadmap For Your Career Success - http://bit.ly/3XwI55n Natalya Berdikyan: Investing in Yourself to Serve Others on Apple Podcasts -http://bit.ly/3ZMx8yw Questions to Guarantee You Accomplish Your Goals - http://bit.ly/3QASvymSee omnystudio.com/listener for privacy information.

In this week's episode the guys are joined by Paul in studio. Paul is a seasoned truck driver with 28 years of experience. From tackling weight issues as an overweight truck driver to making a crucial decision to prioritize health and fitness, Paul explores his journey through different shifts and various challenges in the trucking industry, including experiences with Kraft Foods and adapting to the dynamic nature of the field. His career moved in new directions, during the closure of Kraft Foods' private fleet and his transition to LTL driving. Paul has had a lot of experience on and off the road. So sit back, relax, and enjoy the show!  Angel Tree Farms: Email: angeltreefarms2019@gmail.com Website: angeltreefarms.org Donation: https://www.zeffy.com/en-US/donation-form/79f8905a-44ac-4844-9724-ca32d6a0eebf Support The Show KEEP US FUELED: buymeacoffee.com/hammerlane EMERGENCY PREPAREDNESS FOOD: www.preparewithhll.com Gear: https://www.hammerlanelegends.com/gear Share Your Stories LEAVE A VOICEMAIL: 515-585-MERK(6375) EMAIL US YOUR STORIES: hllpodcast@protonmail.com Website: www.hammerlanelegends.com Follow The Show YouTube: www.youtube.com/channel/UC5TWlB5Yqx8JlQr3p3bkkMg Facebook: www.facebook.com/hammerlanelegends Facebook Fan Group: www.facebook.com/groups/hll Instagram Desktop: www.instagram.com/hammerlanelegends Instagram Mobile: @hammerlanelegends Twitter Desktop: www.twitter.com/HLLPodcast Twitter Mobile: @HLLpodcast Follow The Team Brian Merkel Facebook: www.facebook.com/brian.merkel.94 Instagram Desktop: www.instagram.com/brianmerkeloffical/ Instagram Mobile: @brianmerkelofficial Produced by: Jack Merkel Follow Jack on Instagram @jack_theproducer