Podcasts about Meat

Learn how to make the Viral Pillowcase Turkey recipe, plan to bring this dish filled with your homemade meats and the perfect Gift Ideas for the hunters & non-hunters in your family! Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Season 5, Episode 264 Viral Pillowcase Turkey Recipe: The Trendy Thanksgiving & Christmas Turkey Everyone Is Trying If turkey is on the menu this Thanksgiving, Christmas, or holiday season, there's a trending cooking method sweeping the internet—perfect for home cooks. Meet the Viral Pillowcase Turkey Recipe, a unique preparation that delivers an incredibly moist, flavorful holiday bird. What Is the Pillowcase Turkey Cooking Method?  According to recent reports, including features in major outlets, home cooks are going viral for marinating their Thanksgiving turkeys inside clean pillowcases. The trend, started by NBC's Chef Elizabeth Heiskell, involves: Slathering a whole turkey with rich butter Wrapping the bird in strips of smoky bacon Soaking a clean cotton pillowcase in butter, wine, and chicken broth Sealing the turkey inside the saturated pillowcase for roasting Once cooked low and slow, the turkey emerges tender, juicy, and ready for a final crisp in the oven. This quirky cooking hack has become a holiday sensation from coast to coast, especially among cooks looking for fool-proof turkey methods: How to Make the Viral Pillowcase Turkey Inspired by Better Homes & Gardens, here's a simple overview of how to prepare the trending Pillowcase Turkey: Butter the Turkey: Generously coat a whole turkey with softened butter. Wrap with Bacon: Layer bacon slices over the entire bird. Prepare the Pillowcase: Use a clean, 100% cotton pillowcase or cheesecloth. Soak it in a mixture of melted butter, wine, and chicken broth. Wrap & Roast: Place the buttered, bacon-wrapped turkey inside the soaked pillowcase. Roast according to weight, basting periodically. Crisp the Skin: Remove the pillowcase near the end of cooking and finish the turkey in a hot oven to crisp the bacon and skin. This method ensures a perfectly moist and flavorful holiday turkey, ideal for family gatherings. Homemade Meats for Holiday Gatherings Whether you harvest your own game or simply enjoy homemade meats, serving venison, pork, or beef turned into jerky, sausage, and summer sausage makes an impressive and hearty holiday spread. Build the Ultimate Charcuterie Board For gatherings, create a rustic board using any wooden slab or tray. Include: Homemade meats (jerky, smoked sausage, summer sausage) Cubed cheeses (cheddar, jalapeño cheese, pepper jack) Fresh grapes Dried fruits Mixed nuts Crackers & seasoned pretzels Dipping sauces like Mickey's Mustard This Charcuterie highlights your harvest in a yummy arrangement! Perfect Gift Ideas for Hunters  Looking for a thoughtful gift for the hunter in your life? A tool that helps process and preserve harvested meat is always appreciated. Top Pick: Cosori Food Dehydrator One of our favorite tools of the year is the Cosori Food Dehydrator—a reliable machine perfect for making large batches of tender, flavorful jerky. We use the 10-tray model (16.2 sq. ft. of drying space), and it easily handles up to 12 lbs of meat at once. This dehydrator has been a game-changer for us, Tigger & BEC. We purchased it in March 2024 and have used it every two weeks since. It consistently produces perfect jerky—and it makes an excellent gift for both men and women who enjoy processing their own wild game. Buy it HERE on Amazon. Note: This is not a paid or sponsored review. We simply love this machine and recommend it from personal experience. OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

As the heroes pursue a lead on the missing merchant, they find themselves crossing paths with more denizens of the forest. Watch the video here: ⁠⁠⁠⁠⁠⁠⁠https://youtu.be/lUG0_zUoo3s Enter the Shadowdark at your gaming table by visiting ⁠⁠⁠⁠https://www.thearcanelibrary.com/?utm_source=glasscannon⁠⁠⁠⁠ This episode was sponsored by Foundry VTT and Norse Foundry. See why tabletop gamers everywhere have made the switch to Foundry Virtual Tabletop at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundryvtt.com/gcp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For all your random number-generating needs, visit Norse Foundry at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://norsefoundry.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For simple, online access to personalized and affordable care for hair loss, visit ⁠https://hims.com/GCN⁠ (Individual results may vary. Based on studies of topical and oral minoxidil and finasteride. Featured products include compounded drug products, which the FDA does not approve or verify for safety, effectiveness, or quality. Prescription required. See website for full details, restrictions, and important safety information.) Go to www.HuckleberryRPG.com/preorder and use code: GCP5 for $5 off. CritHeads is available exclusively on Drive thru RPG, just search CritHeads Gaming at DriveThruRPG.com. Executive Producer and Gamemaster: Troy Lavallee Cast: Sydney Amanuel, Matthew Capodicasa, Skid Maher and Joe O'Brien Cinematographer: Matt Brodie Producer and Editor: Francis Mrema Audio Engineer and Graphics: CJ Paschall Production Coordinator: Michael Mooridian Art Direction: Josh Fisher Intro Song: "In the Shadowdark" by Jason Charles Miller Performed by: Jason Charles Miller with Sydney Amanuel Access exclusive podcasts, ad-free episodes, and so much more with a 30-day free trial using code "GCN30" at ⁠⁠⁠⁠http://www.jointhenaish.com⁠⁠⁠⁠ For more podcasts and livestreams or to catch the next stop on the tour, visit ⁠⁠⁠⁠https://hubs.li/Q03cmWCk0⁠⁠⁠⁠ Watch new episodes when they premiere every Thursday at 8PM ET on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/theglasscannon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the HowToBBQRight Podcast, Thanksgiving is right around the corner and we are more than ready for it (00:27). We kicked things off at the Open Fire Meetup in Hondo, Texas, and it turned out to be an absolute blast (02:37). Saturday's open-to-the-public portion of the Open Fire Meetup was packed from end to end (07:38). Malcom even judged the event and tasted some of the best BBQ bites he's ever had (12:31). While on his elk-hunting trip in Texas, Malcom also threw down some incredible steaks on a pellet grill (23:35). If you're searching for a great Christmas gift for the cook or pitmaster in your life, ThermoWorks is running a major sale right now (27:01). With Thanksgiving approaching fast, we're sharing our favorite family traditions for turkey day (28:45), along with the must-have side dishes that always make our holiday table (31:20). We're also talking about the new Thanksgiving desserts we can't wait to try this year (37:29). We take a closer look at why Primo Grills might become your new go-to backyard smoker (40:01). If you're planning to part, brine, and inject your turkey, we break down exactly how long you should cook it (40:43). For anyone slicing and vacuum-sealing their turkey this year, we explain the best way to reheat it without losing moisture (43:03). And if you're using a pellet grill for your bird, here are the top pellet options to get the best flavor (44:56). Should you brine your turkey for 48 hours (46:38)? Is it too much to brine and inject (48:52)? We answer those questions and more. Finally, Tyler shares his top-secret carrot bacon recipe (50:21).

FRIDAY HR 4 Wine Diva Anne Russo. Some great ideas for holidays. Detective Barb gives the show a call! Christmas trees are in!! News From The Headlines. Billionaire gives dating advice. Asking for 5 stars reviews. See omnystudio.com/listener for privacy information.

Sven chats with Karl Kuehn (He/Him) about his song "Love for Fun" off of the upcoming album "Gay Meat LP," the Champaign-Urbana music scene, and his favorite non-musical thing.  Photo: Nick O'Reilly

In this episode of Becoming a Bowhunter, Matty is joined by Brad Murphy and Ben Atherton for a deep dive into Australia's most elusive and challenging deer species: Sambar. Brad shares his decades of experience as a bowhunting coach, explaining how to pattern sambar behaviour, know where to find them and how to best set your expectations for hunting them.  Ben has hunted Sambar deer his whole life… It's only within the past few years he's chased them with a bow, but in that time he's successfully taken them with a stick bow and has a lot of incredibly useful knowledge on Sambar deer to share.  We break this detailed overview into a few sections. Seasonal hunting, how to find them, habits of the deer, and how to best be successful on public land. Whether you're planning your first hunt or chasing your 20th, this is the most comprehensive and practical episodes we've ever recorded on hunting sambar deer with a bow.

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In this episode of The Compendium, we hand over the mic to our friends at Horrifying History for a crossover episode. Its a tale so bizarre, it sounds made up, but absolutely isn't. In 1876, a woman in rural Kentucky stepped outside to find chunks of raw meat falling from the sky. Yes, actual meat!  What followed was a media frenzy, scientific confusion, and some truly stomach-churning theories — including one involving vulture vomit. Horrifying History explores this forgotten slice of weird America and why it's exactly the kind of story we love: unsettling, unexplained, and just plausible enough to make you question everything. We give you just The Compendium, but if you want more, here are our resources: And find more episodes of Horrifying History wherever you get your podcasts. Host & Show Info Host: Brenda Ganske  Listen on: Spotify  Listen on: Apple  Visit at: https://bleav.com/shows/horrifying-history Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Idag pratar Marcus och Andreas om Pass the Monster Meat, Milady! handlar om en tjej som ska hita en make men hon älskar att äta monster och det gjör alla rädda för henne för om man äter monster så blir man svårt skjuk

Support your health journey with our private practice! Explore comprehensive lab testing, functional assessments, and expert guidance for your wellness journey. Find exclusive offers for podcast listeners at nutritionwithjudy.com/podcast. _____In this episode, Judy shares her unfiltered story that led her from plant-based eating, binge cycles, and a full psych break to the healing she found through a carnivore elimination diet. She walks through what actually happened before she touched meat again, why keto plant-based didn't resolve everything, and how the first bite of ground beef became the turning point out of eating disorders, depression, and chronic symptoms.She also breaks down the practical nuance of carnivore with Dr. Eric Westman, including how many carbs some people can tolerate, when carnivore-ish is or isn't enough, when strict carnivore is necessary, why some get stuck, and what I see inside our clinic working with the most chronically ill.They talk alpha-gal, MCAS, mold, Lyme, nutrient myths, fiber, vitamin C, electrolytes, and why some people thrive immediately while others need a deeper root-cause approach beyond diet alone.This conversation covers what actually works, what doesn't, and how to build a meat-based protocol that creates real, sustainable healing rather than perfection.Carnivore and eating disorder recoveryIs food really the best medicineFull carnivore or carnivore-ish dietReconciling traditional teaching with carnivoreNutritional concerns Judy has seenDiseases improved through carnivoreCarnivore and alpha-gal allergyLong-term carnivore safetyAny harm from carnivore dietHair loss on carnivore dietHandling constipation and muscle crampsEPISODE RESOURCESCarnivore Cure Book & Elimination DietComplete Carnivore Diet for BeginnersFood and Mood JournalCarnivore Elimination Diet Cheat SheetNwJ Interview with Dr. Eric Westman Part 1NwJ Interview with Dr. Eric Westman Part 2EFH Personalized Health Plan_____WEEKLY NEWSLETTER 

What's Wrong with morning coffee and the changing face of Americans? Was an Otter kidnapped? Meat clever smuggled on Delta flight, masked men delivering threatening Christmas cards in California, parents raising kids without technology, Kevin Spacey is going broke, the Eddie Murphy doc and former Olympic snowboarder turned drug kingpin. 

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Send us a textSeason 11 continues with a story built on pressure, persistence, and two people who refused to settle for the careers they were “meant” to have.Dan and Fix spent years in engineering and construction before Carnistore ever existed. Long days on site, managing hundreds of workers, solving problems nonstop, and dealing with deadlines that could cost millions. But the one thing that stayed with both of them was food. Memories from Egypt, home cooking, street food, and the feeling of people gathering around a meal.A chance meeting at a kid's birthday party brought two strangers together who were secretly working on the same idea. From that moment they decided to build something they wished existed. A place focused on good meat, good sourcing, good service, and honest hospitality.Carnistore started with no funding and no experience in F and B. Just belief, curiosity, and a lot of trial and error. Their turning point came in 2020 when the entire city went online and their orders went from 15 a day to hundreds overnight. What could have broken them became the moment that changed their future.Today they run one of Dubai's strongest homegrown brands. A space in Alserkal Avenue. A community of chefs, families, and food lovers. And a content style that has taken over the internet.This episode is real, funny, raw, and full of the moments that build entrepreneurs.What You Will Hear in This Episode• Growing up in Egypt and how food shaped their childhood• Why engineering was the expected path and why it never felt right• The pressure of construction life and the moment they wanted out• How they met and realised they were working on the same idea• The early Carnistore days and the decision to go fully online• How COVID changed everything overnight• The story behind their Alserkal Avenue space• Why community is central to their brandProudly Brought to You by Potatoes USAPotatoes USA represents America's potato growers and inspires chefs, home cooks, and food lovers everywhere.From nutrition to creativity, they show why potatoes remain one of the most powerful ingredients in any kitchen.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Dan and FixInstagramDan - https://www.instagram.com/danthecarnivore/Fix - https://www.instagram.com/fixthecarnivore/Business - https://www.instagram.com/carnistore/Websitehttps://www.carnistore.comFollow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoChapters00:00 Introduction04:00 Childhood food memories and growing up in Egypt17:00 Engineering life and the pressure that pushed them away27:00 The moment they met and discovered they shared the same idea35:00 Building Carnistore from scratch and choosing to go online45:00 COVID hits and their business explodes overnight54:00 Moving into Alserkal Avenue and designing the space59:00 How community, chefs, and creatives shaped the brandSupport the showFollow The Chef JKP Podcast on Instagram HERE

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Send us a textWould you buy a steak or pork chop that came from a cloned animal? In the new year, you might end up doing just that — without even knowing it.Health Canada has introduced new regulations that will remove cloned meat from the agency's “novel foods” category, which means meat from cloned animals won't need to be labelled.The move raises a whole lot of juicy questions. Is cloned meat safe to eat? Shouldn't producers be forced to tell us what we're eating? Do we even need to clone livestock?Joining us on tonight's Closer Look to answer all those questions — and a lot more — is Dr. Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University.Hosted by Village Media's Michael Friscolanti and Scott Sexsmith, and produced by Derek Turner, Closer Look is a new daily podcast that goes way beyond the headlines with insightful, in-depth conversations featuring our reporters and editors, leading experts, key stakeholders and big newsmakers.Fresh episodes drop every Monday to Friday at 7 p.m. right in your local news feed — and on the show's dedicated website: closerlookpodcast.ca. Of course, you can also find us wherever you get your favourite podcasts.Want to be the first to know when a new episode lands? Sign up for our free nightly newsletter, which delivers the latest Closer Look straight to your email inbox. You can also subscribe to our YouTube channel or follow us on X, Instagram, Facebook and TikTok.Have something to say? Please reach out. Our email address is closerlook@villagemedia.ca.

We may be out of October, but the tricks keep coming. This week, Trevin brings his cats back into the spotlight after buying a Kitty Kurlz Infinity Scratcher—a purchase that ends up impressing him far more than his feline children. Meanwhile, Amanda deals with a different kind of domestic chaos as every major appliance in her new home breaks at once. With no microwave, dishwasher, or dryer, she begins her reluctant journey into inner tradwife territory. Trevin's Killer Fact dives into unproven remedies and folklore, sparked by a recent article about an older Chinese woman who believed swallowing frogs had healing powers—and the painful consequences that followed. Amanda follows up with another bizarre historical phenomenon: the Kentucky Meat Shower of 1876. From theories about falling meat, to likely origins, to whether anyone actually tasted it, the mystery unfolds in all its unsettling glory. During Storytime, Trevin adapts a petty crime headline into a tale filled with grief, funerals, and emotional misdirection. After 74-year-old Mohan Lal unexpectedly passes away, his village gathers for a dramatic funeral procession that leads to the newly built crematorium—and an unexpected twist. Amanda then covers the case of Karen Clark, a St. Louis woman who spent eight years battling debt collectors and police calls after a bizarre identity theft. When a second Karen enters the picture, the confusion skyrockets. In this petty crime saga, two Karens might actually make a right. Both stories this week are tied together by fraud, deception, and identity mischief. So bring a sturdy umbrella—and trust no one—because it's raining meat and deceit. Today's Stories: Death: Resurrected A Tale of Two Karens Thank you to Mortal Musings for sharing their ad this week. To support them and listen, go to their website: https://mortalmusingspodcast.com/ Join our Facebook Group: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/groups/livelaughlarcenydoomedcrew⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For ad-free episodes and lots of other bonus content, join our Patreon! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/LiveLaughLarceny⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Check out our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you have a crime you'd like to hear on our show OR have a personal petty story, email us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠livelaughlarceny@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or send us a DM on any of our socials! Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Send us a textA 3,000-man roar can shake you awake. We drove to Jacksonville for a men's conference and came back with hearts on fire and a sharper vision for what real, biblical manhood looks like—prophet, priest, servant, king, provider, protector. Across sermons, panels, and late-night conversations, one theme kept pressing in: godly men don't drift. They stand firm, confront sin before it grows teeth, and lead their homes with courage and tenderness.Ever think, “I'm just a guy… what real difference can I make?” You're not alone. But God isn't looking for perfect men — just obedient ones. Our I'm Just a Guy Bible study on YouVersion has helped 20,000+ men see how God uses ordinary guys to do extraordinary things.Check it out at thelionwithin.us/youversion or search The Lion Within Us directly in the Bible app.It's time to stop sitting on the sidelines.Step into the fight and become the man God called you to be. Join a brotherhood built on truth, strength, and action. Visit thelionwithin.us right now and start leading with boldness and purpose. Iron sharpens iron — let's go.

Had the pleasure of speaking with former TNA star ODB! On episode 246, we discussed growing up a fan, training, favorite opponents, starting up her own food truck, helping others, and more. Follow ODB here: https://www.instagram.com/theodbbam/ https://www.tiktok.com/@theodbbam Check out ODB's Meat and Greet Food Truck website here: https://odbsmeatngreet.com/ Are you a pro wrestler and have done community service and/or charity work? E-mail the podcast at wrestlingwithheart@yahoo.com and tell us if you would be interested in being interviewed. Follow us on: Facebook: Wrestling with Heart with Stanley Karr Bluesky: @wrestlingwithheart.bsky.social Instagram: @wrestlingwithheart Threads: @wrestlingwithheart Hear Wrestling with Heart on Apple Podcasts: https://podcasts.apple.com/us/podcast... Hear Wrestling with Heart on Spotify: https://open.spotify.com/show/46cviL5... Hear Wrestling with Heart on iHeartRadio: https://www.iheart.com/podcast/269-wr... Donate to my Patreon and subscribe to my content here: https://www.patreon.com/user?u=84502525 Learn more about your ad choices. Visit megaphone.fm/adchoices

Venison is arguably the perfect protein. It's lean, it's clean, readily available, and versatile. On this episode we talk about the standard ways to cook it, the fancy ways, and give you an inside look into a deer processor operation. Families today are more particular than ever about where their food comes from, this alone has led some people to take up hunting. We feel like you should not overlook the value and quality of a good venison meal.

Scott talks with Chef Carrier Walter, Meat and Seafood Director Mike Christman, and Jessie Gridley of the marketing department of Dorothy Lane Market about how they can help you get your Thanksgiving meal ready.See omnystudio.com/listener for privacy information.

Agribank wend 'n nuwe poging aan om die eens bedrywige Witvlei-slagpale te laat herleef, tien jaar nadat hulle dit oorgeneem het in die nasleep van Sidney Martin se verlies van sy Noorse uitvoerkwota. Dit het Witvlei Meat laat ineenstort en meer as 200 werksgeleenthede is uitgewis. Die adjunkminister van Landbou, Ruth Masake, het aan die parlement gesê die fasiliteit staan nou as 'n duur leë dop, maar Agribank is aktief besig om beleggers te werf en broodnodige werksgeleenthede in die Omaheke-streek te herstel. Agribank-woordvoerder Fillemon Nangonya het meer.

Scott talks with Chef Carrier Walter, Meat and Seafood Director Mike Christman, and Jessie Gridley of the marketing department of Dorothy Lane Market about how they can help you get your Thanksgiving meal ready.See omnystudio.com/listener for privacy information.

Australian prisoner sues for right to eat Vegemite. Passenger found with a meat cleaver on a flight. Study shows that shouting at Seagulls could prevent them from stealing your food. // Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

This week on The Automotive Truth Podcast With Matt & Irlanne unleash a festive fury over The Christmas Can of Danish Cookies and dives headfirst into the wildest corners of automotive and American life.In Automotive News, he breaks down everything from Pardons Emissions Mod Shop drama to LaFontaine Chevy losing their dealer license. We're matching cars to personalities, exposing the worst gas in the USA, and laughing through stories about mice in engines and a savage new mechanic.Then it's time for God, Guns, Meat & Potatoes, where the conversation turns to how money, rent, and food prices have changed, EBT is back on, no more pennies are being minted, Matt & Irlanne got a rant ready for every headline — plus a few laughs about Muslim meat at Aldi, evil churches, and elderly couples doing it right.Finally, the Automotive Laughs segment keeps things rolling with a new employee, the email from beyond the grave, and Matt's signature sarcasm to close out the week.FOLLOW US ON INSTAGRAM, FACEBOOK & X @MATTIRLANNEPOLLARD THE AUTOMOTIVE TRUTH @AUTOMOTIVETRUTHMATTIANDIRLANNE@MATTWITHIRLANNEWebsiteautomotivetruthpodcast.comFaithpoints TVFaithpointstv.orgDownload the app onROKU, APPLE TV, ANDROID TV, FIRE TV, IOS APPIf you like to donate to The Automotive Truth Podcast cash app at $irlanne

Angela Lerro's journey from near-death at 89 pounds to vibrant health challenges everything the spiritual community believes about diet. After breast cancer at 28, mysterious autoimmune conditions, and years of declining health on a plant-based diet, this energy worker made a radical decision that saved her life: eating only meat.In this raw conversation, Angela shares how undiagnosed Lyme disease nearly killed her, why her intuitive gifts were making her sick, and how she combined carnivore nutrition with energy healing to create what she calls "miracles" in her practice. Her story exposes the dangerous disconnect between spiritual wellness culture and human biology.From fainting 15 times daily to training her German Shepherd as a service dog, Angela's medical odyssey reveals how emotional trauma stores in the body and why proper nutrition is essential for spiritual work. She explains her unique approach to energy healing that works with clients worldwide, how meat consumption improved her psychic abilities, and why she believes the spiritual community's obsession with veganism is harming practitioners.This isn't your typical wellness story. It's a compelling case for why healing requires addressing mind, body, and spirit simultaneously - and why that might mean eating in ways that contradict popular spiritual teachings.BIG IDEAWhen the student's ready, the teacher appears - and sometimes that teacher is your own body demanding you question everything you've been taught about healing.Angela Lerro Contact InfoWebsite: https://meatbasedmedium.com/Instagram: MeatBasedMediumTikTok: MeatBasedMediumFacebook: AngelaChristineemail: meatbasedmedium@gmail.comBook References for the Skeptics: “The Holographic Universe” by Michael Talbot“You Can Heal Your Life” by Louise HaySend Dr. Ovadia a Text Message. (If you want a response, you must include your contact information.) Dr. Ovadia cannot respond here. To contact his team, please send an email to team@ifixhearts.com Like what you hear? Head over to IFixHearts.com/book to grab a copy of my book, Stay Off My Operating Table. Ready to go deeper? Talk to someone from my team at IFixHearts.com/talk.Stay Off My Operating Table on X: Dr. Ovadia: @iFixHearts Jack Heald: @JackHeald5 Learn more: Stay Off My Operating Table on Amazon Take Dr. Ovadia's metabolic health quiz: iFixHearts Dr. Ovadia's website: Ovadia Heart Health Jack Heald's website: CultYourBrand.com Theme Song : Rage AgainstWritten & Performed by Logan Gritton & Colin Gailey(c) 2016 Mercury Retro RecordingsAny use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from Dr. Philip Ovadia.

Welcome to the podcast where we don't review movies—we aggressively scream about them like gremlins who found a mall PA system. This week we're spiritually summoning the ghosts of the Evil Dead series and go absolutely feral over two of the most chaotic low-budget masterpieces that were clearly made after someone said, “hey what if we did this but like with ZERO adult supervision?”

In this episode Moe is joined by his friend Porsalin and they discuss their excitement for Wicked For Good. They then get into whether Tyler Perry should get a pass for his movies because of all his philanthropic work.

Meat & Milk - Leftovers by Rabbi Avi Harari

Send us a textThis week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like. Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep one and freeze it to bring out later (just thaw before baking). The key to a Tourtière, in our opinion, is the spice combination: ground cinnamonground clovescelery saltdried summer savourysaltwhite pepperfreshly ground black pepperOne other note about a fantastic Tourtière is the pie crust. Heather made this one with lard and even Erin, pie baker extraordinaire, thought it was a damn good pie crust. We call this a win all around! Tourtière Canadienne recipe.  Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Meat and Livestock Australia has just released its official lamb and beef production figures for the last quarter.

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   In this episode, Justin interviews Julia Anna Potts, President and CEO of the Meat Institute, about her career, background, lifelong interest in agriculture and food, and how she joined the Meat Institute following a career in environmental law. The discussion covers the role of the Meat Institute in the food supply chain and how it serves member companies and the food industry in general, through its food safety best practices and a free online course, "The Foundations of Listeria Control." Julia reveals the Protein PACT initiative and explains how food safety relates to risk management with their shared values. She tells how meat processors are good community members. Listen for advice on the culture of safety and how it starts at the very top of the organization.   Key Takeaways: [:01] About RIMS and RIMScast. [:17] About this episode of RIMScast. We will be joined by Julia Anna Potts, the CEO of the Meat Institute. We'll discuss food safety and education, and risk frameworks that the Institute uses to ensure that our food and supply chains are clean. But first… [:47] The next RIMS-CRMP-FED Exam Prep with AFERM will be held on December 3rd and 4th. The next RIMS-CRMP Exam Prep with PARIMA will be held on December 4th and 5th. These are virtual courses. [1:03] Links to these courses can be found through the Certifications page of RIMS.org and through this episode's show notes. [1:11] RIMS Virtual Workshops! On November 19th and 20th, Ken Baker will lead the two-day course, "Applying and Integrating ERM." [1:24] "Managing Data for ERM" will be led again by Pat Saporito. That session will start on December 11th. Registration closes on December 10th. RIMS members always enjoy deep discounts on the virtual workshops. [1:40] The full schedule of virtual workshops can be found on the RIMS.org/education and RIMS.org/education/online-learning pages. A link is also in this episode's notes. [1:52] This episode is released on November 18th, 2025, Day Two of the RIMS ERM Conference in Seattle, Washington. We've covered a lot of ERM ground in the last few episodes. For more ERM, click the link to the RIMS ERM Special Edition of Risk Management magazine in the notes. [2:18] RIMScast ERM coverage is linked as well. Enhance your ERM knowledge with RIMS! [2:24] On with the show! Our guest is Julie Anna Potts. She is the President and CEO of the Meat Institute. She leads the Institute in implementing programs and activities for the association. [2:38] She is an agricultural veteran, previously serving the American Farm Bureau Federation as its Executive Vice President. [2:47] With Thanksgiving coming up next week in the U.S., I thought this would be a great time on RIMScast to talk about food safety, food production, and what another not-for-profit is doing to ensure the safety of our products and the speed and efficiency of our supply chain. [3:07] We're going to have a lot of fun and talk turkey, so let's get to it! [3:12] Interview! Julie Anna Potts, welcome to RIMScast! [3:27] Julie Anna Potts and RIMS CEO, Gary LaBranche, are both part of the Committee of 100 with the U.S. Chamber of Commerce in Washington, D.C. They get together with other association heads across industries. Julie Anna says it is very valuable. [3:44] Julie Anna and Gary were talking in the summer about food safety and about what the Meat Institute does, and Gary invited her to be on RIMScast. [3:57] Justin notes that it is the week before Thanksgiving in the U.S. Juliana says they are doing so much in Washington now, and food safety is always top-of-mind around the holidays. There are lots of turkeys and turkey products being sold in the United States. [4:45] Julie Anna says turkey is cultural for Thanksgiving, and poultry, and how you cook it and handle it in the kitchen is incredibly important for food safety. [5:01] Justin asks, Is fish meat? Julianna says fish is protein, but we don't classify it as meat or poultry. Justin wants to keep the argument going with his family at Thanksgiving. [5:31] Julie Anna says they have lots of arguments around the Meat Institute, like whether ketchup belongs on hot dogs. Julie Anna says the answer to that is no. [5:41] Julie Anna has been at the Meat Institute for a little over seven years. She came in as President and CEO. She has been in Washington for most of her career, since undergrad. She graduated from law school in D.C. and worked at a firm. [5:59] Julie Anna has been in agriculture, representing farmers for years. She went to the Senate as Chief Counsel of the Senate Agriculture Committee. She has been at the Meat Institute for the last seven years. [6:19] Food and agriculture have been central to Julie Anna's career and also to her family life. Her husband grew up on a farm. Julie Anna is two generations off the farm. [6:32] They love to cook, dine out, and eat with their children; all the things you do around the holidays, and gather around the Thanksgiving table. They have passed to one of their three children their love of food traditions. She's their little foodie. [6:52] Julie Anna has a career and a personal life that is centered around food. [7:11] The Meat Institute members are the companies that slaughter animals and do further processing of meat. They are in the supply chain between livestock producers and retail and food service customers. [7:35] To be a general member of the Meat Institute, you have to have a Grant of Inspection from the Food Safety Inspection Service of the USDA. The Federal Grant of Inspection is a requirement to be able to operate and to sell into the market. [7:56] When we look at the capacity we have at the USDA, in the last several months, we're not seeing a decline in capacity, but more emphasis on our Food Safety Inspection Service. [8:18] Through DOGE, voluntary retirements, through additional resources coming in with the One Big Beautiful Bill, and through recruiting, the Meat Institute is seeing its member companies have staffing, even through this government shutdown. They're considered essential, as always.  [8:54] The Meat Institute was established in 1906 for the purpose of addressing food safety and industry issues. Those are Jobs One, Two, and Three, every day. The Meat Institute has all kinds of education it offers to its members. [9:15] The members of the Meat Institute have strong food safety programs. They have HASSA Plans and third-party audits. The Meat Institute helps any member company of any size, from 25 employees to global companies, with education on, for example, Listeria training.   [9:53] The Meat Institute has just launched an online platform that has had great uptake. If you have associates in your business who have never had food safety training, for all levels of folks, there is online, free, and freely available training on how to deal with Listeria. [10:19] All the Meat Institute member companies have significant Food Safety staffing and Food Safety Quality Assurance Programs. Julie Anna praises the people throughout the industry who work in Food Safety for their companies. It's a life-or-death matter. [10:45] Food Safety staff are always seeking to become better, so the Meat Institute has a Food Safety Conference and Advanced Listeria Training (an in-person module). They interface with the regulators, who are partners with the Meat Institute in this.  [11:14] The Meat Institute is always striving for better Best Management Practices across everyone's programs, which are never just the minimum. A philosophy of doing just what is compliant does not get you into the best space. [11:36] The Meat Institute is here to encourage Best in Class, always. Food Safety is non-competitive in the Meat Institute. Everyone across the different-sized companies, from 25 employees to 100,000, can feel comfortable sharing what's working for them. [12:06] That is important when it comes to conferences and other things they do. Let's be candid with each other, because nobody can get better if you're not. [12:17] The Meat Institute has seen cultural issues where CEOs don't think about Food Safety and Quality Assurance because they have great people taking care of it. That's true a lot of the time, until it isn't. [12:42] The tone that needs to be set at the very top of the organization is that this is hugely important for risk management. Hugely important for your brand and your ability to operate. [12:56] The Meat Institute board asked, if we are pushing culture down through the organization, what kinds of questions do I need to ask, not just my Food Safety Team, but everyone, and demonstrating my knowledge, understanding, and commitment to governance of this big risk? [13:31] The Meat Institute created a template of a set of questionnaires for executives. It is a C-Suite document and documentation. [13:47] It's a voluntary questionnaire for a CEO, regardless of company size, indicating that you understand how important this is in ensuring that everything that you push down through your organization, culturally, is focused on Food Safety. [14:05] The link to the Listeria Safety Platform is in this episode's show notes. [14:11] Justin says the structure of the Meat Institute is very similar to the structure of RIMS, with open communications and knowledge-sharing, or else the industry does not grow or improve. [14:27] Justin says it sounds like the industry executives are stepping up their game amid the tumult coming out of Washington. Julie Anna agrees. [14:47] Julie Anna says the Meat Institute has been driving that progress. It is incredibly important. Julie Anna thinks that in a lot of industries, there is a pull and tug between the companies and regulators. [15:07] In the case of meat and poultry inspection and what the Meat Institute does with FSIS, it is a collaboration. The inspectors verify for consumers what the companies are doing to keep food safe. [15:28] It is up to the company to decide how it is going to do this effectively and successfully and get better at it. [15:41] Numerous third parties do audits and help customers across the supply chain, but the responsibility rests with the companies. [15:59] The Meat Institute staff has highly technical people who come out of academia, out of the plant, having done FSQA, Legal, and safety regulations. There are folks who have been in inspection in the government at FSIS. [16:29] The Meat Institute has several staff whose job it is to stay on top of the latest improvements and ensure that everybody knows what those are, and in dialogue with our FSIS inspection leadership here in Washington, D.C. [16:46] The Meat Institute looks to FSIS to make sure that consumer confidence is there. It does nothing for our industry if consumers think that FSIS isn't being an effective regulator. [17:11] The Meat Institute companies have to be the ones that do more than the bare minimum to ensure they're doing the best they can. The Meat Institute's philosophy is always to push further and further. [17:25] There is an expense associated with that. The Meat Institute does its best to help manage that risk for its companies by giving them everything they need to be the best that they can be. [17:40] The Meat Institute has 36 employees. They are very transparent in the Food Safety world. They want non-members to take advantage of all their resources in Food Safety. A lot of the things they offer on education and regulations can be accessed without being a member. [18:14] The Meat Institute has recently joined an alliance to stop food-borne illness and is looking to get more engaged in that organization. That's across several segments, not just meat and poultry. [18:35] The Meat Institute has committed and re-committed over the years to the efforts it makes with its companies. The Meat Institute looks for its companies to be leaders in the Food Safety space. [18:53] Quick Break! The RIMS CRO Certificate Program in Advanced Enterprise Risk Management is our live virtual program led by the famous James Lam. Great news! A third cohort has been announced, from January through March 2026! [19:14] Registration closes January 5th. Enroll now. A link is in this episode's show notes. [19:22] Save the dates March 18th and 19th, 2026, for The RIMS Legislative Summit, which will be held in Washington, D.C. [19:31] Join us in Washington, D.C., for two days of Congressional Meetings, networking, and advocating on behalf of the risk management community. Visit RIMS.org/Advocacy for more information and updates and to register. [19:45] We've got more plugs later. Let's return to our interview with Meat Institute CEO Julie Anna Potts! [19:56] Julie Anna says a lot of our companies are also regulated by the FDA because they do further processing. For example, pizzas with pepperoni, or any number of mixed products that have both FDA and USDA regulatory personnel on site. [20:20] FSIS is, by far, more present and more in tune with what member companies are doing than the inspectors at the FDA. [20:30] Justin asks if restaurants can be members of the Meat Institute. There is a segment of membership called Allied Members, which includes restaurants and grocery stores. If they are not processors, but they are procuring meat and poultry for sale, they are in the meat industry. [21:09] The Meat Institute has had a great deal of interaction on many issues with its retail and food service customers. [21:25] Shortly after she joined the Meat Institute, Julie Anna was handed a mandate from the board to be proactive and lean in on the things consumers are interested in with an initiative to continue to maintain or rebuild trust. [21:48] These are things like food safety, animal welfare, environmental impact, and worker safety. They call this initiative Protein PACT (People, Animals, and the Climate of Tomorrow). Food Safety is front and center in Protein PACT. [22:13] The Meat Institute has a way of focusing its efforts through this lens of improvement in five areas that work together to reassure consumers. When they know that you're working on all these issues and trying to improve, it increases trust in all the above issues. [22:54] Retail and Food Service customers in the industry want to know more and more. They want to know upstream, what are you doing to get better? [23:05] They want to know how they can take the data that you are collecting anonymously and in the aggregate to communicate at the point-of-sale area to ensure that their customers, collectively, are getting what they need? [23:23] Julie Anna saw this recently at H-E-B, a popular grocer in Texas. Julie Anna walked through one of their huge, beautiful, newly renovated stores. The engagement the ultimate customer has is in the store, asking questions of the butcher. [24:07] It's wonderful to be able to say, If you have food safety concerns, we have a relationship that we can give you the knowledge you need to answer those concerns, and it's coming very consistently across the industry. [24:40] Justin asks, When the Meat Institute members lean in, are they leaning in at 85% or 93%? You'll only get ground beef jokes here, on RIMScast! Julie Anna says, it's all good. Justin says those kinds of jokes are called The Manager's Special. [25:17] One Final Break! RISKWORLD 2026 will be held from May 3rd through the 6th in Philadelphia, Pennsylvania. RISKWORLD attracts more than 10,000 risk professionals from across the globe. Guess what! Booth sales are open now! [25:37] This is the chance to showcase your solutions, meet decision-makers face-to-face, and expand your global network. Connect, Cultivate, and Collaborate with us at the largest risk management event of the year. The link to booth sales is in this episode's show notes. [25:53] Let's Return to the Conclusion of My Interview with Meat Institute CEO Julie Anna Potts! [26:16] Julie Anna was an environmental lawyer in private practice. Her work involved the Clean Water Act, the Clean Air Act, the National Environmental Policy Act, and Superfund. One of her clients was the American Farm Bureau Federation (AFBF). [26:42] When Julie Anna left the firm, she moved in as General Counsel to the AFBF, the largest general farm organization in the U.S. Besides environmental law, she worked there in lots of other types of law as General Counsel. [27:06] At the Meat Institute, Julie Anna collaborates with the AFBF. The ag sector in Washington, D.C., is very collaborative. The Meat Institute works closely with the National Cattlemen's Beef Association, the National Pork Producers Council, and the commodity groups. [27:35] Everybody is connected. If you are working on an animal issue, you're going into crop groups and animal health companies. The Meat Institute works with everyone. Their philosophy is, We all get better when we share knowledge. [28:03] That's the basis of the conversation Julie Anna and Gary LaBranche had in the summer about this podcast. The Meat Institute has resources it would love to share on the risk management of food safety issues. [28:20] The Meat Institute also knows consultants and other help outside of the meat industry that they can point people to, as needed. The Meat Institute would love to be a resource to the listeners of RIMScast. You can check out the contact information in the show notes. [29:02] Julie Anna is familiar with risk professionals. She serves on the board of Nationwide Insurance. Nationwide Agribusiness has Food Safety expertise. When Julie Anna practiced law, she worked with clients on helping them manage risk and assess potential outcomes. [30:09] Julie Anna says risk management is one of her favorite topics. How do you plan to recover from a flood after a hurricane? How do you plan for farm animal disease? There are now three animal disease outbreaks that are constantly on their minds at the Meat Institute. [30:31] The Meat Institute helps run tabletop exercises with its companies, sometimes involving government officials, as well. It's New World Screwworm to the South. It's High Path Avian Influenza, which has crossed over from poultry to dairy and beef cattle.  [30:48] Julie Anna continues, We have African Swine Fever, which has not gotten to the United States, thank goodness! All of these require a certain level of preparedness. So we work on it as a policy matter, but we also need to operationalize what happens when this happens. [31:16] The pandemic is a good recent example of what happens when things fall apart. Member companies have a very limited ability to hold live animals if they're not going to slaughter. They don't have anywhere to go. [31:44] The pandemic was an example of what happens when something reduces capacity and the animals start backing up. It's incredibly important that things work. The pandemic was unimaginable to a lot of people. It tested our risk management models. [32:10] Once we were there, dealing with it, we had incredible adaptability to the circumstances we were facing. That only happens if you face certain problems every day to keep that plant running. For member companies, if the plants don't run, the animals don't have a place to go. [32:37] Farmers get a lower price for their animals, consumers have the perception that there's not going to be enough food, and there's a run on the grocery stores. During the pandemic, it righted itself really quickly, once we got some PPE, etc. in place, and some guidance. [32:59] The member companies relied heavily on the CDC to tell them how to get people in so the plants could run. It was difficult for everyone. Julie Anna thinks that we learned a lot from that experience on how to help your company troubleshoot in the moment to keep going. [33:37] Julie Anna addresses how PFAS issues are being handled. It's an EPA issue and a state's issue for regulations on packaging and recycling. The state issues are predominant. Environmental issues are being addressed at the state level. We could end with 50 regimes. [35:04] That's where there's more risk for the Meat Institute and its members, especially companies that sell nationwide. There is very little state regulatory work that the Meat Institute does directly. [35:26] The Meat Institute is examining how to utilize other resources to figure out, with a small staff, how to monitor and stay ahead of these things for our members. That's very much on their minds. The EPA's work has been swinging back and forth between administrations. [36:02] It's hard to convince a business of a good recommendation if the rules are going to change with the next administration. It's a problem of where to invest in things like measuring emissions and what to do to satisfy customers when the rhetoric changes dramatically. [37:04] Justin says we've had a different administration every four years for the last 16 years. He says if he were a business owner, he would do everything he could to make sure the water coming in and going out is clean to avoid verdicts. Nuclear verdicts are through the roof. [37:27] Julie Anna speaks of social inflation by juries wishing to send a message to big corporate entities. She says member companies are dealing with these issues all the time. What's the right amount of rulemaking for effluent limitation guidelines? [38:20] The Meat Institute had opposed what the Biden administration had proposed, given that the number of companies it estimated would not be able to stay in business was close to 80. The Trump administration has backed off and is leaving in place what was there before. [38:52] That's all part of the Federal policy debate in D.C. It does not diminish the commitment its members have to be good community members. They work in their communities. Julie Anna was just down in East Tennessee at a wonderful family company, Swaggerty Sausage. [39:16] They do water treatment. They are beloved in the community because of how they take care of people. They bring in pigs from North Carolina and turn them into sausage. Julie Anna met the fifth generation. He is eight months old. [39:40] Julie Anna had a great visit with people, understanding how their commitment to the environment and animal welfare, and the things they can show their community members that they are doing, works for them. Julie Anna saw how the sausage is made, Justin adds. [40:28] Justin says, You've been such a delight to speak with, and we've learned so much. Is this the busiest time of year for your members, with Thanksgiving coming up, the religious holidays coming up, and then New Year's? Are they keeping Safety at the top of their risk radar now? [40:59] Julie Anna says Our members, and we, keep Safety at the top of the risk radar every single day. It does not get harder during high-volume days. [41:15] There's a spike around Memorial Day, Fourth of July, and Labor Day. There's a lot more turkey happening around Thanksgiving and possibly Christmas, but certainly, hot dogs, hamburgers, sausages, brisket, and all kinds of things. It's cyclical. [41:49] Julie Anna wishes Justin could come into a plant with her, walk through, and see the number of times there are interventions for food safety. X-rays for foreign material. Sprays for certain types of pathogens, and the ways in which the hide is treated. [42:14] It is such a huge part, and they are so proud of what they do. They are happy to show anybody how we continue to hold that up as the most important thing. Worker Safety is also hugely important. We're talking about our humans and what we do to protect them. [42:42] Safety is really important, and it does not receive any less attention at busy times. [42:50] Justin says that's a great sentiment to close on. It has been such a delight to speak with you, and I'm so glad we had the chance to do this. It's going to be especially impactful now, just ahead of Thanksgiving and the religious holidays, and the New Year. [43:16] Special thanks to Julie Anna Potts of the Meat Institute for joining us here on RIMScast just ahead of Thanksgiving 2025. Links to the Meat Institute resources are in this episode's show notes, as is RIMS coverage of Food Safety and related topics. [43:34] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [44:02] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [44:20] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [44:38] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [44:54] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [45:09] Justin Smulison is the Business Content Manager at RIMS. Please remember to subscribe to RIMScast on your favorite podcasting app. You can email us at Content@RIMS.org. [45:21] Practice good risk management, stay safe, and thank you again for your continuous support!   Links: RIMS-CRO Certificate Program In Advanced Enterprise Risk Management | Jan‒March 2026 Cohort | Led by James Lam RISK PAC | RIMS Advocacy | RIMS Legislative Summit SAVE THE DATE — March 18‒19, 2026 RIMS-Certified Risk Management Professional (RIMS-CRMP) Reserve your booth at RISKWORLD 2026! The Strategic and Enterprise Risk Center RIMS Diversity Equity Inclusion Council RIMS Risk Management magazine | Contribute RIMS Risk Management Magazine: "USDA Budget Cuts Present Food Safety Risks" (May 2025) Meat Institute Meat Institute — Foundations of Listeria Control RIMS Risk Management magazine ERM Special Edition 2025 RIMS Now Upcoming RIMS Webinars: RIMS.org/Webinars   Upcoming RIMS-CRMP Prep Virtual Workshops: RIMS-CRMP-FED Exam Prep with AFERM Virtual Workshop — December 3‒4 RIMS-CRMP Exam Prep with PARIMA — December 4‒5, 2025 Full RIMS-CRMP Prep Course Schedule "Applying and Integrating ERM" | Nov 19‒20, 2025 | April 4, 2026 "Leveraging Data and Analytics for Continuous Risk Management (Part I)" | Dec 4. See the full calendar of RIMS Virtual Workshops RIMS-CRMP Prep Workshops   Related RIMScast Episodes: "Recipes for Success with Wendy's CRO Bob Bowman" "Franchise Risks with Karen Agostinho of Five Guys Enterprises" "Risk Insight with AAIN Leadership and Panda Express"   Sponsored RIMScast Episodes: Secondary Perils, Major Risks: The New Face of Weather-Related Challenges | Sponsored by AXA XL (New!) 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RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Kristen Peed!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guest: Julie Anna Potts, CEO, The Meat Institute   Production and engineering provided by Podfly.  

A bold new edible innovation!

Send us a textIt's the conclusion to our Dino Crisis saga. In the year 2548, a rescue team responds to a distress signal from a massive spaceship drifting near Jupiter. Inside: darkness, secrets, and because science can't stop itself... SPACE DINOSAURS. As the crew tries to uncover what happened aboard the Ozymandias, they face genetically engineered nightmares, bad camera controls, and a plot twist that proves humans never learn.Support the showSupport the show on PatreonMore podcasts http://www.polymedianetwork.com, @TalesLesser, @CalebJRoss, @travplaysgamesPlease rate and review wherever you listen!Comment on episodes directly by visiting our Subreddit /r/polymedia

Meat & Milk - Tablecloths by Rabbi Avi Harari

Episode 48 of The Slanted Attic Experience features guests James and Mackenzie in an insightful and engaging conversation exploring self-sufficiency, clean living, global systems, and the realities of rural lifestyles. Blending practical experience with curiosity and grounded humor, this episode offers a thoughtful look into how environment, culture, and personal choices shape the way we live.Meet the Guests:James: Raised in the backwoods of northern Minnesota, James spent his early life immersed in sports, outdoor exploration, and fishing. Now living in Montana with his wife and son, he balances a demanding schedule working on oil rigs while running a landscaping business. As he and his family look to settle permanently in Montana, James brings a straightforward, lived-in perspective on land, labor, and living simply.Mackenzie: A Canada native and devoted beekeeping advocate, Mackenzie approaches the world with genuine enthusiasm for nature and environmental stewardship. His passion for pollinators and clean, sustainable living adds depth and perspective to the discussion.Topics Covered (in chronological order):• Intro• Natural vs. processed meat and living off the land• Bird flu, chicken ownership, and their broader importance• Living off the grid and pursuing self-sufficiency• James' experience becoming a state national• Fishing and outdoor life• The Asian and Indian populations in Richmond, BC• Secondary education costs, job placement, and skilled labor opportunities• Truck driving and the path to obtaining a CDL• Construction materials and rising industry costs• Meat quality in commercial production versus natural environments• Types of cows and a return to examining commercial warehouse conditions• U.S. education system gaps and reading comprehension challenges• Global healthcare systems and the rise of GLP-1 medications• Vaccines, controlled trials, and reflections on COVID-19• Supplements and consumer considerations• Mackenzie's beekeeping journey• Clean foods, plant and animal byproducts, and their benefits• Regulations surrounding organic classifications• OutroThis episode delivers a balanced, informative look at modern self-sufficiency, food quality, environmental awareness, and the systems that influence everyday life.New episodes release bi-weekly at 10:30 AM EST, along with occasional special releases. Stay connected with The Slanted Attic Experience through our Linktree: linktr.ee/slantedattic.

JOE'S MAGIC MEAT by 101.9POR

Three deer were shot. One was left. Later, it walked on two legs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ped, Burk and Tommy get a little serious in the cold open before Burk drops the perfect song on us out the gates. Tom and Adam then talk about their love for muk bang in a real brotherly love moment. We feel seen. Burk shares quite possibly the greatest catfishing story of all-time. A discussion about actors and cheaters. Tom's new tariff policy after being re-elected. And more intro thoughts! In the MEAT, Mm!, the boys reminisce on their early days in social media, being the first generation to have MSN Messenger, Facebook, how glorious it was, and how it enhanced the 2000s high school and college experience. Then Twitter came along and things got wild. Do you remember your first slow dance? Hut Hut! Love y'all. 

This week we talk about cheap real estate in the Caribbean and next week's high profile guest.  Follow Brian on Threads, Instagram and X - Support the show and get bonus audio/video episodes, ringtones, bonus footage and more!! All at patreon.com/brianmccarthy. 

In Episode 230, Dave comes out of the gate swinging by discussing the ACA, the shutdown, and what there Dems are so peeved about. From there, he discusses Trump's order to the DOJ to investigate the big four meat packers for collusion, price fixing, and price manipulation. Dave then looks across the pond and discusses the EU's desire for their own spy agency and English voters getting behind Farage too fix their economy. Dave closes the show discusses the proposed revamp of the USDA's SNAP program. Support Dave by visiting his new website at Two Rivers Outfitter for all of your preparedness needs and you can also visit his Etsy shop at DesignsbyDandTStore for fun clothing and merchandise options. Two Rivers Outfitter merchandise is available on both the Two Rivers Outfitter and the davidjkershner.com websites. Available for Purchase - Fiction: When Rome Stumbles | Hannibal is at the Gates | By the Dawn's Early Light | Colder Weather | A Time for Reckoning (paperback versions) | Fiction Series (paperback) | Fiction Series (audio) Available for Purchase - Non-Fiction: Preparing to Prepare (electronic/paperback) | Home Remedies (electronic/paperback) | Just a Small Gathering (paperback) | Just a Small Gathering (electronic)

We order off the menu, talk the new Wicked movie, and more!

We order off the menu, talk the new Wicked movie, and more!See omnystudio.com/listener for privacy information.

Hey Everybody!This week we have NO GINA once more...But...we have the amazing and hilarious Erika Curry back once again!We are talking about Disney's answer to Ren and Stimpy...It's about a cat and dog, I guess?And 2 other sets of characters.Real CB Bears vibe going on.Also, Thanksgiving.Enjoy!MERCH STORE - www.teepublic.com/stores/knowing-is-half-the-podcastPatreon - Patreon.com/KnowingIsHalfThePodcastFacebook - Facebook.com/KnowingIsHalfThePodcastTwitter - @GijoePodcastPresident Serpentor - @PrezSerpentorSupport this podcast at — https://redcircle.com/knowing-is-half-the-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

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A so-called meat cartel has become the focus of the high cost of meat in the United States. And President Donald Trump has now issued a directive to strip this “cartel” of its power and to break its monopoly on the meat industry.We'll discuss these topics and others in this episode of Crossroads.Views expressed in this video are opinions of the host and guests, and do not necessarily reflect the views of The Epoch Times.

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Jeff Goldblum made a major lifestyle change because of his role as the Wizard in “Wicked.” And Hailey Bieber shared why she wasn't surprised at all when she got a billion dollar offer for her beauty company. Learn more about your ad choices. Visit megaphone.fm/adchoices

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