Podcasts about Meal

This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash. The post Episode 378: Meal Calendar, Holiday Treats, and Tex Mex Succotash appeared first on Local Mouthful.

We begin this show with some good advice as the holiday season begins: Ask for help! In my opening essay, I reflect on mindsets that are helpful for making requests that actually get results. (There is a lot more on this in my book, The Extremely Busy Woman's Guide to Self-Care).  Now… we all know we need to eat more veggies. But they can be hard to get excited about, right? That's why I did this particular show! My guest, Sophia DeSantis is a client-centered heal-coach who's all about plant-based diets and recipes that are as yummy as they are healthy. And who doesn't need that? I got really inspired listening to her ideas, and I suspect you will, too. Among other things, I learned: The benefits of a plant-based diet Should we be ‘all or nothing' with plant-based diets? The difference between being vegan and being plant-based What about how processed a lot of plant-based alternatives are Sophia's favorite alternative meet… veggie burgers v The Impossible Burger Roasting v steaming vegetables Meal plans and how to make them work Boy is there a LOT of good stuff here. Enjoy, my friend! RESOURCES How to Get the Help You Truly Need Sophia's website Check out Sophia's free guide on her homepage Sophia's Instagram The Doctor Vs Comedian Podcast MORE ABOUT SOPHIA Sophia DeSantis is a client-centered health coach, meal systems expert, plant-based recipe creator and the fun-loving mom behind Veggies Don't Bite, where she focuses on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Through Veggies Don't Bite and her popular podcast, Real Food Real Conversations, she strives to help people find what works for their personal health and wellness! She helped her husband better his heart health by completely changing their family's diet under the guidance of his cardiologist. She did this with a newborn and a 1-year-old, so knows what it's like to make a health change in the midst of chaos. Being a teacher for 14 years, and getting her master's degree in education, she understands that each person is unique in how they learn, and there is no one size fits all approach. She now has "retired" from her teaching job and runs her business full time while navigating life with 3 young boys. 

How do we navigate life?  What is our purpose and how do we have it?  How do we have a positive outlook when things seem to be going poorly? I'm diving into all this in this episode.   Get plugged into our Facebook community at: https://www.facebook.com/groups/bonestobulk Check out the Bones to Bulk YouTube channel:  https://www.youtube.com/bonestobulk Follow Me on Instagram: https://www.instagram.com/bonestobulk Follow me on TikTok: https://www.tiktok.com/@bonestobulk Follow Me On Twitter: https://www.twitter.com/bryan_parady Music Info: Adventure - AShamaluevMusic. Music Link: https://youtu.be/O0pLKipIRdg

Ken has been the President and CEO of America's Thrift Stores since November of 2013 when he stepped off of the board to assume this role. He spent his first 4 years building the team (21 of ATS's Top 25 leaders came from outside) putting in scalable systems and processes (Net Suite, Dundas BI tool, Day Force HCMS, Speed Rail Processing system), improving operations and cleaning up the balance sheet. All to prepare for accelerating growth.  Today, America's Thrift Stores (ATS) is America's premier thrift retailer in the Southeast, with 24 stores on track to deliver over $80 million in revenue and $10 million of sustaining EBIDTA in 2021 at a 66% gross margin and $12 million EBITDA run rate.  In the last 24 months, during the pandemic, ATS has added 7 new stores to its base of 17. Prior to the onset of the pandemic in March 2020, ATS's business was already incredibly healthy, growing total topline sales for 12 straight quarters and same store sales for 11 straight quarters.  Reopening in June 2020, ATS emerged equally strong, with 4 back-to-back quarters of comp store sales growth, including an historic Q1 where both comp store sales and Total Sales hit record-breaking levels. Sustaining EBITDA is expected to be over $14 million in 2022 and will more than double over next 5 years as the company continues to grow comp store sales, opens 3-5 new stores annually and enters the rapidly accelerating on-line thrift space.  Prior to joining America's Thrift Stores, Ken a mentor, advisor and coach to small and mid-size company CEO's as an Operating Partner with Alpine Investors LLC stretching across industries from Online Education to Online Retail Lighting & Design to Retail Furniture to Used Cars to Retail Thrift.  In this role he coached CEO's and their leadership teams on helping them build and drive their growth strategies and sales & marketing execution. He also stepped into interim leadership roles and helped with sourcing and due diligence on potential new acquisition candidates.  Ken Sobaski has been a visionary, strategic President & CEO with a history of significantly accelerating growth and inspiring teamwork on businesses across multiple different industries: consumer food, online e-commerce, recreational products and giftware. He has over 30 years of experience at blue chip marketing driven companies like Kraft, General Mills, Pillsbury, Polaris and Capella Education Company, where he grew brands like Orville Redenbacher, Green Giant, Wheaties, Kraft Macaroni & Cheese and Polaris.  Ken's distinction is his ability to lead his teams to achieve significant levels of growth not reached before. Here are a few examples: At Pillsbury he took a $600mm refrigerated baked goods business that was flat or declining for 5 years and added $120mm in revenue in year 1 and built a pipeline of new products that grew $270mm of incremental revenue over 3 years At Green Giant he successfully launched Create-a-Meal, a $150mm new frozen vegetable meal starter business, achieving record shares in frozen vegetables, moving to #1 position in category in 12 months On Orville Redenbacher he reversed 49-months of declines with 12 months of double-digit volume gains. At Polaris he grew revenue +34% in just over 3 years by focusing/improving marketing execution and upgrading the dealer network At Capella Education Company (online consumer education company) he took growth from +15% per year to +25% per year, adding $120mm in revenue in under 3 years Ken has served on the boards of The Minnesota Diabetes Association, The Twin Cities United Way and The Council on Aging – Orange County.  Ken holds a BA in Economics & Urban Studies from St. Olaf College and an MBA in Marketing & Strategy from the Kellogg School of Management at Northwestern University   

In this episode we hear from Dr. Amelie Hecht about universal free school meal programs and how the pandemic may have shifted the outlook for this kind of program. Dr. Hecht is a fellow in the IRP National Poverty Fellows Program where she is in residence at the Office of Planning, Research and Evaluation at the federal Administration for Children and Families.  Transcript:  Dave Chancellor: Hello, and thanks for joining us for the Poverty Research and Policy podcast from the Institute for Research on Poverty at the University of Wisconsin–Madison. I'm Dave Chancellor for this episode. We're going to be talking to Dr Amelie Hecht about universal free school meals and how the pandemic may have shifted the outlook for this kind of program as we look ahead. Dr. Hecht is a fellow in the IRP National Poverty Fellows program, where she's in residence at the Office of Planning, Research and Evaluation at the Federal Administration for Children and Families. She completed her Ph.D. in Health Policy and management at the Johns Hopkins Bloomberg School of Public Health in 2020. And we're just really grateful to be able to talk to her about this. Let's turn to my interview with Dr. Hecht. Chancellor: You wrote your dissertation on Universal Free School Meals, and this has become a big thing, especially kind of since the start of the pandemic. And just to make sure we're thinking about this in the right way, could you explain how a universal free school meal set up is different from what we might think of as a traditional school meal funding? Amelie Hecht: Yeah, absolutely. So traditionally, the school meal program is in part a means tested program. And what that means is that under the traditional school meal reimbursement model, families complete an annual application with information about their household income, and kids are then eligible to receive a free meal if their family's household income is below 130 percent of the federal poverty level. It's about an annual income of thirty-four thousand dollars for a family of four, and then a child can also receive a reduced price meal, which means they pay about 40 cents for lunch if their household income is between one hundred and thirty and one hundred and eighty five percent of the federal poverty level. And then, of course, any other student didn't qualify for free or reduced price. Meals can also buy a meal, which cost somewhere around a dollar, fifty for breakfast and 250 for lunch, so still relatively low cost. But a school that offers universal free meals offers free meals to all students, regardless of their household income. So those schools no longer collect individual household application forms. All students just get free meals, and in most schools in the U.S., they offer universal free meals through a federal provision called the Community Eligibility Provision. And that's a provision that's available to schools in high poverty areas. Chancellor: The timing of you finishing your dissertation coincided really closely with the start of the pandemic back in early 2020. And I guess out of necessity, this was kind of a sea change when it came to universal free school meals because they have this rate. Basically, the USDA gave school districts a waiver that allowed them to offer free breakfasts and lunches to all students. Is that right? Can you tell us about this? Hecht: Yeah, that's exactly right. So, prior to the pandemic, it was mostly just these schools in high poverty areas that were offering these universal free meals through that provision that I mentioned, for the most part, the community eligibility provision. But when the pandemic began, Congress recognized that schools needed more flexibility to ensure kids were getting fed and that the need for school meals was really increasing dramatically because people were losing their jobs and facing other economic hardship. Congress authorized the USDA, the US Department of Agriculture, to issue these nationwide waivers that allowed schools to serve universal free meals to all students. And that authority has been extended through the end of the current academic year, which is June of 2022. And that waiver has been really hugely helpful to schools and families. It's meant that schools most schools in the US have been serving free meals to all kids, which is really important at a time when families are facing hard economic times and also schools are facing hard economic times. Chancellor: As a parent, this program was actually really valuable to my family, especially during the months when my kids were doing remote schooling. Our district encouraged parents to sign up for lunch pickup, and honestly, it better lives measurably better. During that time, we were saving money. There was a steady supply of pretty healthy food coming into our house, and it was just a significant time savings for my wife and I as we were both working. Is this kind of what you've heard elsewhere? Hecht: Yeah, I think I think what you're saying is what we are hearing from families all across the country. We know that the free meals help kids in and families in all kinds of ways. It saves families money. It saves families time not having to pack those school meals. And we also know that school meals are on average healthier than the meals that kids pack at home and bring to school anyway. So, it makes sure that kids are eating relatively healthy meals for the most part. And it also really helps a lot of those families that are right on that line, the families who don't qualify necessarily for free or reduced-price meals, but still sometimes find it hard to afford groceries from week to week or may have lost jobs because of the pandemic. So, I think it's been hugely helpful to families across the country. Chancellor: But you've been studying Universal Free School meals since well before the pandemic. And you know, in your research, what are some of the areas you've looked at to understand, I guess, the impact of universal free school meals or just how these programs work? Hecht: Yeah, so I've done research, both looking at the implementation of universal preschool meal policies and their impacts on students and some of the research that I've done looking at impacts just looks across the sort of the whole body of literature that's been produced so far on universal free meals. And so, you know, looking across that body of literature in the U.S., we see that universal free meals have a lot of benefits for families, for students, for schools. You know, first, we know that universal free meals really achieve their primary goal, which is increasing meal participation rates. More kids are eating school meals. We also see improvements in academic performance, which is not really surprising because we know kids do better in school when they don't come to school, hungry when they're not hungry in class and during test times. And we also see some improvement in diet quality. And that's likely because school meals, as I said before, are healthier on average than the meals that kids pack at home and bring to school. And really importantly, we actually see benefits for kids who qualify for free and reduced-price meals before. But we also see improvements for kids who didn't qualify, who are above those income thresholds before, but are now participating in school meals. And then, in addition to helping kids, universal free meals have a lot of benefits for schools. They help reduce the administrative burden that schools face. Schools no longer need to process those meal application forms that I was talking about. They don't need to track families or kids down to make sure that they fill out those forms, and they also don't have to track student lunch charges or unpaid meal debt. And we know that was a really hot topic in the past few years. You know, it's the idea that when kids don't have enough money to afford the school meal, that the school will either provide them a cold cheese sandwich or they'll send them home with a letter that says that they need to pay their meal debts. And, you know, schools are no longer responsible for doing that because all the kids are getting their free meals. I did interviews with food service staff at schools offering universal free meals in Maryland, and they really highlighted for me how that change that elimination of school meal debt and meal training really improved staff morale among food service staff because they no longer needed to track kids down or not give kids the hot meal. They also talked about how it reduced financial stress for parents and it reduced student stigma because all the kids were now eating the school meal, not just not just the students who were singled out for being low income and needing to rely on that school meals. So, a lot of benefits across the board. Chancellor: So, you know, I mentioned earlier that we had received outreach from our kids' school district about this program, encouraging us to sign up, and they were kind of really direct in their messaging. They said, you know, please sign up even if you're not struggling to pay for meals. If more families sign up, our cost per meal will be lower and we can offer better quality food. And I think they're kind of a couple of things going on here. But you know, one, I know you've written about how messaging and communication with parents and students can be important in these programs. So, what can you tell us about that? Hecht: Yeah, I think getting parents on board with these programs is really important to their success. Schools that serve universal free meals want to encourage as many kids to participate as possible because it does reduce the cost of producing meals per student. A lot of their production costs are fixed costs, and so the more kids that participate, the lower per meal cost it is for the school. So, they really do want as many kids to participate as possible. And so, getting families and parents on board is important. I think some ways that schools have been successful in communicating to parents is sharing at back-to-school nights, sharing through letters to parents and sharing at school board meetings as well, and communicating the benefits to parents of participating in this formula. Sort of all the things I talked about earlier that improved academic performance, sometimes better attendance rates. Other on-time grade promotion. Other outcomes like that. So, I think that's been hugely helpful to families. And I think one important thing that we're dealing with right now is that a lot of schools are asking families to fill out what are called alternative income forms. These are forms where families share information on their household income, and they're really important because they give schools this critical data that that schools then use to apply for and receive funds. Is from the federal government, from the state government and also private foundations and other grant making bodies, and historically schools got it on household income from those free and reduced-price meal applications, and they used that date, as I said, to apply for different funding. But with universal free meal programs in place, they no longer collect those free and reduced-price meal applications. And they're now needing to ask families to fill out these alternative income forms. And it can be challenging for schools to get good data from those forms because parents have less incentive to fill out those forms because they aren't directly linked to whether or not their kids get a free meal. But those forms are really important for schools to get other kinds of funding to provide high quality education for students. So, schools are really working hard to communicate the importance of filling out those forms to parents. And I guess I'll also call to action to parents to please fill out those forms. If you're asked because those forms are so important for your families, for your kids to get high quality funding for her education program. Chancellor: It seems like there's been some traction for continued universal free school meals nationwide or at least across more districts beyond the expiration of the current USDA waivers. And you know, I know in the last few months a few states have passed their own Universal Free School meal programs, and New York City, if I'm right, has had a universal free school meals for a few years now. So, you know, what do you see going forward? What do you kind of looking at here? Hecht: Yeah, this is really exciting for me and for other researchers and advocates and policymakers in this space. The pandemic, I think, is really highlighted the importance of school meals for kids. And now that schools have been offering universal free meals for two years, it's going to be really hard for schools to go back at the end of the year and take that away from families at the state level. Yeah. Both Maine and California have passed laws authorizing universal free meals starting next school year. And at the federal level, there has been some discussion about national universal free meal programs or at least expanding the community eligibility provision. That provision that I mentioned earlier that authorizes universal free meals for schools in high poverty areas. And you have we're seeing a big policy shift here, this policy window to get these things passed, and I'm actually just starting a new policy analysis study where we're going to actually look very closely at Maine and California to try and understand what the critical ingredients were that allowed them to get those state policies passed. And we're going to try and tease out lessons that advocates and other policymakers in other states and maybe a federal level can use to pass similar legislation elsewhere. I think universal free milk programs are here to stay in some way or another because of what the pandemic has done in highlighting for us that the importance of school meals. Chancellor: I so appreciate you taking the time to talk to us about this. You know, I learned a lot and I'm just really grateful for this interview. Hecht: Thanks so much for the opportunity. It was great to discuss this. Chancellor: Thanks again to Amelie Hecht for taking the time to talk to us. The production of this podcast was supported in part by funding from the U.S. Department of Health and Human Services Office of the Assistant Secretary for Planning and Evaluation. But its contents don't necessarily represent the opinions or policies of that office, any other agency of the federal government or the Institute for Research on Poverty. Music for the episode is by Martin de Boer. Thanks for listening.

Ryan Blackburn and Gage Bridgford, lead writer for Denver Stiffs, discuss the ACL tear for P.J. Dozier that will force him to miss the rest of the 2021-22 season. They discuss Denver's injury issues before transitioning into Thanksgiving discussion, where Ryan and Gage do a fantasy draft of Thanksgiving dishes while on a budget. They then pour over comments from Nuggets fans on what they're thankful for this year.

For this Thanksgiving special, consider how much you might mean to someone in “The Night Before Thanksgiving” by Sarah Orne Jewett.  *** Subscribe via Apple Podcasts. Subscribe via Google Play. Support via Patreon Subscribe via Stitcher. Subscribe via RSS Feed. Check out the official Prose website. Follow on Instagram. Follow on Twitter. Like and Follow on Facebook

You really should cook OR clean up. One of the two.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

11 - 24 - 21 TODD VS KELLY- #1 PART OF TDAY MEAL WE DONT LIKE by Maine's Coast 93.1

Today we have a fun gift guide to help you kick off your Christmas shopping! We've got lots of ideas for everyone on your list and hope this helps make the month between Thanksgiving and Christmas a little easier this year!  Links in this episode Steaks Jeni's ice cream subscription Harry and David boxes Flower of the month Meal prep kits Toy subscription Etsy handmade AirPods/Earbud case Escape game Dr. Squatch men's soaps Movie passes by the month Julie's Peppermint Hot Chocolate mix recipe Duke Cannon beard kit Philips electric shaver Men's robe We'd love to hear from you! Find us here:  Instagram: Midlife Matters Podcast Website: midlifematterspodcast.com Email: midlifematterspodcast@gmail.com  

Are you as excited as we are to be back around the table with vaccinated friends and family this Thanksgiving? Last year, we did our best, but it just wasn't the same. At the same time, the holidays can also be a potent reminder of people we've lost and the grief left behind in their place. For Bon Appétit contributor Alex Beggs, the holidays are about holding our grief and joy in equal measure, accompanied by a hearty serving of family favorites, whether that's mole enchiladas or a White Russian post-dinner cocktail. On this episode, we talk to her about the alchemy that turns shared meals into a way through mourning.  GUEST:  Alex Beggs, senior staff writer for Bon Appétit. You can find Alex's story, titled "Ghosts at the Table," here. Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Stateside's theme music is by 14KT. Additional music by Blue Dot Sessions. See omnystudio.com/listener for privacy information.

Eating is an intimate experience, and that is why we see Jesus "breaking bread" with many people in the Bible. Jesus desires a relationship with you, and He wants to be a part of your meal for more than just the blessing at the beginning. in today's episode, I share a number of scriptures and reflection points to consider as you enter this season characterized by food (and often overindulgence.) Listen and incorporate these suggestions to slow the pace of the meals and reduce your stress as you look to see if you invited Jesus to the table. --- Support this podcast: https://anchor.fm/frannie-foltz/support

In this third portion of the episode, we conclude our look at the Last Supper and the covenant that Jesus' life, death, and resurrection heralded between God and man. This truth should change the way we relate to one another. They will know we belong to God by the way we love one another!

There is an art to setting a beautiful table. And while you may own gorgeous dishes, you also may feel nervous about “breaking them out,” even for a holiday meal! Not my family. We find a way to make an occasion out of every day, and I'm here to help you build a glittering and fabulous table out of the things you love most. Just in time for the holidays! In this episode, you'll hear: What kinds of antique dishes are available (and where to go to complete your beloved set!) How to arrange a table featuring your favorite pieces Why “I felt like it” is all the reason you need to set a to-die-for table! And so much more! For more, go to FarmhouseVernacular.com/20.

Each year, Americans consume food products that contain heavy metals, pesticides, and harmful additives—with the blessing of the FDA. Why is this happening and why haven't you heard about it?Each year, Americans consume food products that contain heavy metals, pesticides, and harmful additives—with the blessing of the FDA. Why is this happening and why haven't you heard about it? In Unsafe at Any Meal, Dr. Renee Dufault, former food investigator for the Food and Drug Administration, provides startling answers.While at the FDA, Dr. Dufault discovered toxic mercury residue in the plumbing systems of food manufacturing plants and in processed foods sold in supermarkets. When Dr. Dufault revealed these disturbing findings to her superiors, she was told to stop her investigation. She retired early and devoted her energy to making the public aware of the insidious dangers that contaminate our food. To expose what still seems to be a well-kept secret by the FDA, she has written Unsafe at Any Meal to provide consumers with the information they need to know.Dr. Dufault joins us this episode to discuss her incredible career, findings, and book.

Brandon Esse, Meal POPs (Nashville Business Radio, Episode 38) Brandon Esse, Founder and CEO of Meal POPs, shared with host John Ray how he created a business to support local restaurants, bringing them new customers at a low cost. The app also gives patrons a convenient way to save money at their favorite restaurants. Brandon […]

The Book of Revelation continues with chapters 19 and 20. We want to equip you with tools for this study in Revelation, you can find study guides to follow along with at https://scottshill.org/revelation. To connect with us or to learn more about Jesus go to https://www.scottshill.org/nextsteps Facebook: http://www.facebook.com/scottshill.org Instagram: https://www.instagram.com/scottshill Website: https://www.scottshill.org

This Sunday we spent our service thinking about our time of communion. We were led in thoughts by some of our elders, including Sam Leow, Jeff Frizzell, Sean Prine, and David Jackson. We hope this podcast will help you reflect on this important meal that we take together each week.

In this second portion of the episode, we continue to look at the story of the Last Supper and the lessons Jesus had for his disciples during this final meal with them. The covenant God made with us through Jesus could never be earned by us—it had to be given!

As the Covid Delta outbreak creeps across New Zealand, the push is on to increase the rural vaccination rate. In the northern Wairarapa town of Pongaroa, a vaccination clinic came to the pub. RNZ's Manawatu reporter Jimmy Ellingham was there

¡Hola!  Welcome to m-episode 10.9 of the Live Lingua Spanish Podcast.   ¿Ready to learn Spanish?   This m-episode moves on to the good stuff -- how to order a meal in Spanish.   When a waiter is ready to take your order, they will typically say something like, ¿Qué van a pedir señores? In this episode you'll learn how to reply.   Let's get started!   ¡Empecemos!   To read the transcripts of this m-episode additional free practice you can find it on our website here:   https://www.livelingua.com/podcast/10-9-ordering-your-meal   If you are enjoying the podcast you can subscribe and leave a review (¡gracias!) where ever you like to get your podcasts:   iTunes Stitcher Google Play   ¡Hasta pronto!

When we enter into covenant with God, there are certain things we'll have to give up in order to move forward in our relationship with Him! Jeremiah looked forward to when the people of God would relate to Him not based on Mount Sinai but based on Mount Calvary!

Meal planning is one thing, but how do you build your recipe collection in the first place? And where do you go when you're looking to make a change, such as trying a new technique, or cooking an unfamiliar food for the first time? In this special episode of The Mom Hour, Meagan and Sarah talk about both the challenges of feeding a family healthfully, as well as the sources of inspiration we look to when we find ourselves in a rut. From tearing recipes out of magazines (do people still do that?) to our favorite cookbooks and foodie websites, we're sharing where, exactly, we get our best meal ideas. We also speak with Megan Lott, the Deputy Director of Healthy Eating Research, who is sharing their latest recommendations on how families can work on healthy mealtime habits.  The post Cooking Inspiration: Where We Get Our Best Ideas (And How To Re-Inspire Your Menus!) appeared first on The Mom Hour.

Last week we chatted all about taking the stress out of hosting- but how do we actually, practically get that special meal on the table?? I'm here to share how, from the perspective of a former caterer and current everyday host!Connect with me:WebsiteInstagramCooking ClassesJoin the Healthy Balanced Mamas Facebook Community

Today on the podcast, Hope digs into traditions. With the upcoming Thanksgiving holiday, compassionate people are thinking of the millions of beautiful turkeys destined for the holiday dinner table. The iconic Norman Rockwell image of the decapitated dead bird on a platter is a tradition in the U.S. that we hold on to as dearly as the last biscuit in the basket. But traditions are actually more malleable than one might think and Hope offers some examples are how traditions come and go and why the tradition of the Thanksgiving turkey must be scrutinized and left behind in an ethical and compassionate society.Resources:UPC Turkey InfoBook: More Than a Meal, the Turkey in History, Myth, Ritual, and Reality by Karen Davis of UPCHope for the Animals Podcast: Reason for Vegan 4: The Turkey Meat Industry Exposed

Holmberg's Morning Sickness - Opening Break - Thursday November 18, 2021

Justin and Lance discuss how their families celebrate Thanksgiving, and what parts of the meal they are responsible for preparing. Also, they break down the importance of telling family stories and how sharing these stories can benefit your life. tags: tsou, justin weller, lance jackson, thanksgiving, meal, holidays, family, celebration, cooking, food, gathering, stories, turkey

Brigitte Gemme of VeganFamilyKitchen.com explains how to throw together a quick, balanced vegan meal from pantry ingredients, and how to build your cooking confidence as a result.  Please take a moment to rate & review the podcast here. Thank you!

This time of year, it is easy to get so wrapped up in the holiday spirit that we completely forget about ourselves. It's important to remember that as a Solapreneur, you need to make sure to fill up your cup first before pouring into others' cups (and making them feel oh so good!).  As a beauty professional, you are catering to others' happiness all day, and with the holidays on top of your normal routine, your very full plate can overflow.  Best way to prevent burnout and overwhelm? Deep self-care. Take some time for yourself. Nourish yourself - body, mind and spirit - so that you can truly take on the world from a grounded and resourced place. We want to offer ways to turn the holiday spirit inward and love yourself up before the season's frenzy takes hold. These self-care practices will help you feel supercharged from Thanksgiving all the way through the New Year so that you can better serve clients, connect with friends and family, and maintain balance during the busiest time of the year.    In This Episode [1:50] - Find a way to take some time for rest and relaxation. [2:52] - Schedule “Me Time.” This is a scheduled commitment to spend time for yourself. [3:49] - You can schedule time for yourself and clients with the Sola Genius app. [4:18] - Picking up a journaling practice is a great way to connect with yourself and stay mindful. [5:17] - Here are some ideas of things you can write about when you feel stuck. [6:01] - Stay hydrated. We forget this during the colder winter months. [7:15] - Meal prep to keep things healthy when time gets away from you. [8:47] - Be sure to have enough Vitamin D during the darker winter months. [10:01] - Take yourself to the spa. Your books are filled with making others look and feel their best. You should take that time for yourself, too! [11:25] - Remember that you are not alone. Self care does not have to be isolating. [12:28] - Give yourself kudos for showing up and being ready for the holiday rush.   Links and Resources Sola Salon Studios' Instagram Page Sola Salons Studios – Website

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We Love Nothing More Than When Our Partners Become Our Friends, And Friends Take Care Of Friends. Wayne From Homie Came To The Table To Help Our 14th Annual Million Meal Crusade!!

Our Friend Derrick Hall Gave Us A Call To Help Our 14th Annual Million Meal Crusade! We Love The Support Every Year From The Diamondbacks! We Love The D-Backs!

This week's episode is another Q&A, where I'm answering listener questions.   This week, I answer: - What's my favorite go-to healthy meal to get my nutrition back on track after it's been off for a while (i.e. vacation or holiday)? - What's my current workout split look like? - What do my journal entries look like?

123: "Nobody's broken. We all have imperfections, and that's okay." Personalized meal recommendations and resilience techniques with Manda Lynn McVey Manda Lynn McVey returns from episode 69 to update us on her life as an Army Wife, Holistic Wellness Practitioner and Spouse Master Resilience Trainer, and Founder of The Healitary Spouse. She shares her most recent PCS experience, her and her family's go-to breathing technique for stress management, her latest studies, how she chose the name, "The Healitary Spouse," and much more. Connect with Manda Lynn https://www.thehealitaryspouse.com/ (https://www.thehealitaryspouse.com/)  https://www.instagram.com/TheHealitarySpouse/ (https://www.instagram.com/TheHealitarySpouse/)  https://www.linkedin.com/in/thehealitaryspouse/ (https://www.linkedin.com/in/thehealitaryspouse/) https://www.facebook.com/thehealitaryspouse (https://www.facebook.com/thehealitaryspouse) https://twitter.com/healitaryspouse (https://twitter.com/healitaryspouse)  Listen to Manda Lynn's last episode with us, 069: Coaching military spouses and significant others on building resiliency and wellness with a focus on mindfulness, nutrition, and volunteerism with Manda Lynn McVey https://www.holdingdownthefortpodcast.com/episode/069 (https://www.holdingdownthefortpodcast.com/episode/069) For our latest updates: https://mailchi.mp/8bfc59e06fa5/holdingdownthefort (https://mailchi.mp/8bfc59e06fa5/holdingdownthefort) -- Support free art and comedy classes to veterans, service members, military family members, and caregivers by attending Jen's Storytelling Bootcamp Graduation Show by the Armed Services Arts Program on Wednesday, November 17, 2021 8 PM (EST) via Zoom. Purchase your ticket for "Storytelling Bootcamp Grad Show – Bravo" at https://asapasap.org/attend-a-show/ (https://asapasap.org/attend-a-show/) Special thanks to The Rosie Network for the invitation to participate in the ceremony, congratulate the award winners, and update the community on our journey since we won 2020 Media Professional of the Year! Watch now at https://youtu.be/pd9agrNEpUQ (https://youtu.be/pd9agrNEpUQ) -- Guest Applications are now open! Apply to be on our show at https://forms.gle/YdoNX9aR8RTEKpnCA (https://forms.gle/YdoNX9aR8RTEKpnCA) Stay updated! Subscribe to our newsletter http://eepurl.com/gTTOdT (http://eepurl.com/gTTOdT) Connect with our co-hosts Jen Amos jen@holdingdownthefortpodcast.com and Jenny Lynne Stroup https://jennylynnestroup.com/ (https://jennylynnestroup.com/) or jennylynnestroup379@gmail.com Visit our website https://www.holdingdownthefortpodcast.com/ (https://www.holdingdownthefortpodcast.com/) This show is sponsored by US VetWealth Get FREE access to the Military Spouse's ToolKit for Agile and Purposeful Employment https://usvetwealth.com/military-spouses-toolkit-for-agile-and-purposeful-employment/ (https://usvetwealth.com/military-spouses-toolkit-for-agile-and-purposeful-employment/) Or listen to Holding Down the Fort's sister show, The Spouse Benefit Plan, at http://thespousebenefitplan.com/ (http://thespousebenefitplan.com/) September 2021, the show made the Final Slate in the https://www.podcastawards.com/ (16th Annual People's Choice Podcast Awards) for the Government & Organizations category. November 2020, Jen Amos and Holding Down the Fort Podcast was awarded https://therosienetwork.org/2020-entrepreneur-awards (“Media Professional of the Year”) at The Rosie Network Entrepreneur Awards! We've also been featured in multiple media outlets including Legacy Magazine, https://digital.usveteransmagazine.com/US-Veterans-Magazine-Spring-2021/46 (U.S. Veterans Magazine), https://open.spotify.com/episode/0IeByl1VWjoq8V3GFl6gzp?si=gfewllBQTtGFCUwH6kEPTw (The American MilSpouse), https://veterancrowdnetwork.com/2021/01/jen-amos-award-winning-podcaster-of-holding-down-the-fort/ (VeteranCrowd Network), https://fb.watch/3xcB_0O6ZH/ (It's a Military Life),... Support this podcast

Saw sent the truck but it went the wrong way ! I was outside waiting because it was nice but I gave up because it was taking forever and I was standing way too long I even podcast it. --- Send in a voice message: https://anchor.fm/bigdcountry/message Support this podcast: https://anchor.fm/bigdcountry/support

We left so many morsels on the table, just had to play 'em here! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Today we are joined by one of our coaches, Andrea Wotan. After leaving the world of investment banking, Andrea decided to follow her passion to help others and began her journey with plant-based eating and coaching. She went from being anxious in the kitchen, to being excited to prepare her own meals. Today, Andrea shares her advice for cooking plant-based, and how to heal yourself with food.  === Make sure to subscribe so you don't miss future episodes! Please leave us a review to ensure that the Mastering Diabetes message reaches as many people living with diabetes as possible. Connect with us on Instagram and Facebook

Connect on IG: https://www.instagram.com/devyn.derksen/  Meal prep eBook: https://view.flodesk.com/pages/5ef906d4d31e9c00260defec  Some websites I love for meal prep inspiration: Work Week Lunch on Instagram The Chunky Chef

When it comes to our journey through fitness our mindset is absolutely key.  But it's not just limited to fitness.  As we begin to make changes, every are of our life changes.   Get plugged into our Facebook community at: https://www.facebook.com/groups/bonestobulk Check out the Bones to Bulk YouTube channel:  https://www.youtube.com/bonestobulk Follow Me on Instagram: https://www.instagram.com/bonestobulk Follow me on TikTok: https://www.tiktok.com/@bonestobulk Music Info: Adventure - AShamaluevMusic. Music Link: https://youtu.be/O0pLKipIRdg

In this week's episode of No Holes Barred, Vic and Laura openly discuss the complete minefield of parenting and how much unrealistic pressure is put on women to be the perfect mum society demands as well as a throw by throw account of how Vic will no doubt end up with a full blown mental breakdown if her daughter doesn't sleep soon. They also ask the question, what would you rather? Licking an eye ball? Or sucking a toe and share the story of the lady who discovered cheese doesn't agree with her colon. See acast.com/privacy for privacy and opt-out information.

Ben is back on the podcast. In this episode, we talk about his current auto-regulated specialisation training blocks and then dive into a deep discussion surrounding food processing. This was a very different but enjoyable chat you're not going to want to miss. Timestamps: (00:00) Intro (01:33) How little volume do you need to maintain muscle mass (06:21) When to change things in your programme? (12:56) Stimulus to fatigue ratio (19:41) How bad are processed foods? (24:56) How processed is processed? (31:51) Pre-packed meals (39:51) Ready to go meals a great alternative? (50:42) Meal prep companies may be the solution? (01:02:43) Changing your environment https://www.deconstructnutrition.com https://www.instagram.com/drbenhouse/ Thanks, please comment, like and subscribe! COACHING: https://revivestronger.com/online-coaching/ MEMBERSITE: https://revivestronger.com/team-revive-stronger/ WEBSITE: https://www.revivestronger.com MINI CUT MOVEMENT: https://revivestronger.com/mini-cut-movement/ FACEBOOK: http://www.facebook.com/revivestronger INSTAGRAM: http://www.instagram.com/revivestronger NEWSLETTER: https://bit.ly/2rRONG5 YOUTUBE: https://www.youtube.com/watch?v=h6CRjNWmFLA __________________________________________________________________ If you want to support us via a donation, that's highly appreciated! Patreon • https://www.patreon.com/revivestronger Don't like Patreon, go to Paypal! • https://bit.ly/2XZloJ4 __________________________________________________________________ Our Ebooks! Ultimate Guide To Contest Prep Ebook: • https://revivestronger.com/product/the-ultimate-guide-to-contest-prep/ Primer Phase Ebook: • https://revivestronger.com/product/the-primer-phase/ __________________________________________________________________ Stay up to date with the latest research and educate yourself! MASS (Research Review): • https://goo.gl/c7FSJD RP+ Membership: • https://ob262.isrefer.com/go/plus/Steve90/ JPS Mentorship • https://jpseducation.mykajabi.com/a/13324/esJ8AZwy __________________________________________________________________ Books we recommend! Muscle & Strength Pyramids • https://goo.gl/S8s6tG RP Books • http://bit.ly/2vREaH0 RP + Members site • https://ob262.isrefer.com/go/plus/Steve90/ For more • http://revivestronger.com/library/ __________________________________________________________________ __________________________________________________________________ When you're interested in online coaching, please go visit our website and follow the application form: https://www.revivestronger.com/online-coaching/

6. The Eucharist as Sacred Meal - Fr. Michael Flowers - 11.14.21 by St. Aidan's Anglican Church, KC

Let's get ready for the cooking Super Bowl, Thanksgiving. First things first, let's get those turkeys all prepped together.

With the development of social media, many people are willing to share what they see and hear during their daily life. Some people also like to post what do they have for meal. In today's story, our protagonist recounted his experiences of having dinner with his college mates. We will see that his classmates have some habitual behavior before the dinner, and he didn't quite enjoy it. Join other motivated learners on your Chinese learning journey with maayot. Receive a daily chinese reading in Mandarin Chinese in your inbox. Full text in Chinese, daily quiz to test your understanding, one-click dictionary, new words, etc.
Got a question or comment? Reach out to us at contact[at]maayot.com

Do you suffer from Shalashuda-ate less? In these winter months, there is barely any time to finish our Shabbat lunch meal before we need to get back to it with Sudah Shlishit. Why are these meals important and what do they mean? How important is it to pull off all three? Take Ten to find out. 

In this episode, Laura and Judy talk about how to mindfully navigate the holidays.Laura's Carnivore Experience on the HolidaysFocusing on the PositiveKnow YourselfHappiness Pie Chart (DO IT!)Plan Ahead BoundariesBeing Realistic and Setting ExpectationsHoliday WeightTake it Meal by MealNew TraditionsNew Year's Resolutions_____ RESOURCESCATG Ep 2: Stress ManagementCATG Ep 29: Restriction leads to BingeingCATG Ep 33: https://cutting-against-the-grain.buzzsprout.com/1848841/9409617-personality-disorders-and-defining-your-happiness-pie-chart-with-dr-elinor-greenberg_____ SPONSORS: Carnivore Bar – Enter “CATG” at checkout for 10% off your order_____ LAURA'S RESOURCES: Laura's Discount Codes & InterviewsLaura's AmazonLaura's YouTubeLaura's Instagram_____ JUDY'S RESOURCES:Judy's Book, Carnivore CureFree #Carnivore75Hard ProgramNutrition with Judy ArticlesNutrition with Judy ResourcesJudy's InstagramNutrition with Judy PodcastJudy's YouTubeJudy's Facebook_____ DISCLAIMER: This podcast should never be considered medical advice. We always recommend working with your medical team. Do not self-diagnose. Always seek medical guidance when you have a medical condition.Carnivore Bar - Enter “CATG” at checkout to receive 10% off your order

“It's going to take us all to work together to get the food system in a place that we really need it to be.” Meg Savage (14:24 - 14:30)   For some food insecure families, it's not a simple task getting access to food, let alone healthy food. Pantries are sometimes in scarce supply, or simply don't provide healthy options. In the five boroughs of New York, Feed Forward is on a mission to make healthy food accessible to those in need.   While working on corporate America, Co-Founder and Chief Growth Officer of Feed Forward Meg Savage discovered that she had an auto-immune condition that completely changed her relationship with food. Since then, she diverted the way that she works, bringing her to the food innovation field to find ways to get people better access to quality food. Coming together with her Co-Founders, Winston Chiu and Elizabeth Peralta Foxwell during the COVID-19 pandemic just six months ago, they set a mission to align technology and innovation with the actual needs of their communities.    At its core, Feed Forward focuses on empowering a healthy and sustainable food economy by implementing programs to help secure better food access and even getting better food into supermarkets. Feed Forward does this through their three verticals: programs, products and consultancy.    “Essentially, we view ourselves as the bridgemakers and the connectors.” Meg Savage (06:35 - 06:38)   Feed Forward's “More Than A Meal” Program was one of the first established. The technology around the program matches food insecure individuals and families with meals and groceries. After signing up for the program, people are matched with a restaurant or grocery store within walking distance of their home and are able to order and pick up a meal. This becomes a more practical approach to helping those in need, as they won't waste time waiting in a line for food they don't know if they'll eat, or even get.    Feed Forward also works closely with specific tech products that utilize blockchain to make certain food supply chains more sustainable, traceable and affordable. With different applications in tech, Meg states they are vital to making healthy food more accessible to food insecure communities.   “A lot of people who are in this situation are looking to overcome certain obstacles and need that support. Their time is so valuable.” Meg Savage (11:36 - 11:46)   Feed Forward's consultancy arm works with organizations big and small on how they can be contributors to a better food system. Their collaboration focuses on giving back to the community and even how to actually make their operations more sustainable. Oftentime clients want to include programs that have been created by Feed Forward, as the company's verticals typically end up crossing each other.    Aside from giving feedback on FeedFWD.com, individuals that want to contribute can do so in simple everyday experiences. Meg encourages that if consumers see the Feed Forward logo at their local grocer, to make sure they shop there as they're aiming to get to a point where a portion of what's purchased goes back into programs like More Than a Meal.    How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

Today, we're breaking down HelloFresh. HelloFresh delivers weekly meal kits to people's homes. With eight million active customers, the Berlin-based business is the most popular company of its kind in the world.   To break down HelloFresh, I'm joined by its CEO and co-founder, Dominik Richter. We discuss the challenges of scaling an operationally intensive business, why HelloFresh is more like CPG companies than grocery stores, and what he's learned about brand building.   Meal-kits are a notoriously difficult business model to get right and this is a great example of process power; a competitive advantage you don't come across often. Please enjoy this great breakdown of HelloFresh.   For the full show notes, transcript, and links to the best content to learn more, check out the episode page here.   -----   This episode is brought to you by Tegus. We created Business Breakdowns to uncover the lessons and frameworks behind every business, and that's what makes Tegus our perfect launch partner. Much of the foundational prep for these episodes starts with research on the Tegus platform.   With Tegus, you can learn everything you'd want to know about a company in an on-demand digital platform. Investors share their expert calls, allowing others to instantly access more than 20,000 calls on Coinbase, Hinge Health, Farfetch, or almost any company of interest. All you have to do is log in. If you're ready to go deeper on any company and you appreciate the value of primary research, head to tegus.co/breakdowns for a free trial.   -----   This episode is brought to you by MIT Investment Management Company (MITIMCo), the endowment office of MIT. MITIMCo seeks to find people who are focused on achieving exceptional long-term investment returns, partner with these firms early, and stick around for the very long term. Visit mitimco.org and their new emerging managers page to learn more.   -----   Business Breakdowns is a property of Colossus, LLC. For more episodes of Business Breakdowns, visit joincolossus.com/episodes.   Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here.   Follow us on Twitter: @JoinColossus | @patrick_oshag | @jspujji | @zbfuss   Show Notes [00:04:07] - [First question] - What HelloFresh does for its customers [00:05:53] - How many meals are delivered a year and the scale of the business today [00:07:08] - The full customer experience of ordering a meal kit for the week [00:08:03] - What the original service was and the original version of their product [00:10:26] - Overview of the business from a P&L standpoint [00:14:09] - Their centralized and widespread manufacturing plants  [00:16:35] - Attributes of a good recipe that benefits both the customers and the business [00:18:32] - Thoughts on the cost of ingredients and how they impact everything [00:20:43] - How the HelloFresh supply chain differs from traditional ones [00:23:58] - The magnitude of waste and its impact on gross margins [00:27:38] - Identifying customers, acquiring them, and retaining them [00:30:52] - Why other meal kit companies have seemingly done poorly [00:35:53] - Differences in the customer experience of HelloFresh subscribers that allowed them to thrive [00:38:38] - Managing a business that's dependent on process power and balancing which levers to pull and when [00:41:24] - An example of a decision made to improve tiny percentages of performance [00:44:17] - How a world returning to normal might impact their pandemic propelled growth [00:47:22] - Thoughts on potentially expanding to private supply and distribution [00:50:23] - Lessons learned about successful advertising, branding, and marketing [00:52:41] - Key variables in HelloFresh's growth for the coming years [00:57:10] - What drives the decision to acquire and build a portfolio of brands [01:00:01] - The biggest risks that the business might face in the future [01:02:27] - What his favorite meal is from their menu and why

Danny K Davis  - The Honorable Illinois 7th Congressional District Congressman and America's Heroes Group Advisory Board Member.Jared E. Evans  - Chase Bank Community Manager South Shore Branch located 6650 South Stoney Island Chicago, Illinois