Podcasts about meats

Cole Cubelic in Hour 1 @colecubelicWednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.comHour 3 Overtime presented by High Noon highnoonspirits.com#Vols

Wednesdays with Watson Brown are brought to you by Simpson's Meats simpsonsmeats.com 

Thanks to this week's episode sponsor Masterson Farms!And thanks to our studio sponsor Biotech Innovations.  Learn more about them at www.biotechinnovationsag.com.

Come join me as we get the meat sweats while investigating two arrests at Arby's!

In Chicago, it's the Chicago dog. In Milwaukee, the bratwurst. In Detroit, the Coney dog.  Each is a little different, but their origin stories are connected.  In a limited series we're calling “Curious Midwest,” Curious City teamed up with WUWM Milwaukee's Bubbler Talk and WDET Detroit's CuriosiD to explore our midwestern links (pun intended). Today, why are these hyper-specific encased meats associated so strongly with these three cities? And which is the best?

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.comKyle Umlang in Hour 1 to preview Tennessee Texas @kyleumlangMark Griffin @MarkGriffinVOL in Hour 1. Check out the link in Tony's blog for Mark's fundraising campaign for the American Heart Association!Hour 3 Overtime presented by High Noon highnoonspirits.com#Vols #SEC

Audio software woes, quickfire snack round, a new pebble device, and St Jude. M4 | MOTU.com Rogue Amoeba | Loopback: Cable-Free Audio Routing Rogue Amoeba | SoundSource: Superior Sound Control Walkers Salt & Pepper Chicken Multipack Crisps 6x25g | Iceland Foods 13th September 2026 at 17:43 • Robb Knight OREO Double Creme Cookie Dough Flavour 157g - Tesco Groceries Must-Try BBQ Restaurant in Davidson, NC | The Crazy Pig Pebble Index 01 Smart Ring — External Memory For Your Brain | Pebble Pebble Time 2 & Pebble Round 2 Smartwatches | Pebble Tiltify - robb x omg.lol Running Jimothy The Pen Addict - Relay Relay for St. Jude | St. Jude Children's Research Hospital

Former Kentucky Governor Matt Bevin is released from jail, lawmakers get an update on the housing outlook in the state, getting Kentucky teens workforce-ready, the doors open on a new center focused on helping Kentuckians grow better food, and a behind-the-scenes look at the world's largest bourbon, food and music festival.

You're listening to Bardtenders! In this episode of "The Mixing Glass", Stephanie Jenkins talks about her first adventure into tabletop gaming with her son and how it inevitably led to her career today with Mythical Meats. Stephanie also shares her knowledge and love of festivals and renaissance faires. We also got the rare chance to talk to Stephanie about the amazing brand, Mythical Meats, where she currently works ._______________Stephanie Jenkins is an avid gamer, tabletop storyteller, and pop-culture enthusiast who turned a gag gift into a full-time career in the gaming and convention world. Stephanie is a passionate Dungeons & Dragons player and campaign runner who sees roleplaying games as a form of therapy, Stephanie also enjoys diving into Magic: The Gathering and all things geek culture — from retro games to fantasy adventures. Whether she's building community at conventions or geeking out over nostalgic fandoms, Stephanie brings humor, creativity, and heart to everything she does. _______________Every company has an origin story. Some begin with years of planning and market research. Others start with a simple idea that grows into something much bigger. Mythical Meats started with a joke.  More specifically, it started with a father who was a bit of a gamer nerd looking to prank his then 10-year-old daughter. One day the idea popped into his head:  "Wouldn't it be funny if there was mermaid jerky?"  Like many ridiculous ideas, it should have ended there. But the more the idea sat around, the funnier it became. What would mythical creatures taste like? What would the packaging look like?  Could something like that actually exist?  What began as a playful joke between a dad and his daughter slowly started becoming real. What started as a simple prank idea between a father and his daughter has grown into a company dedicated to bringing unique meats and specialty proteins to customers seeking something different.  Mythical Meats continues to explore new products, build relationships with producers, and expand the range of meats available to adventurers, and gamers looking for something legendary.  While mermaid jerky may have started as a joke, today's mission is very real: deliver exceptional snack sticks that pack adventure with every bite. After all, every great story has a mythical beginning.Support the show

Planners talk about brands they love, but never worked on. This month Depop and PlayStation. It's Joe Burns, Partner, Head of Strategy at Quality Meats, Brooklyn, and Jon Crowley, Partner, Head of Strategy at Fuse Create in Toronto. Thanks to Tracksuit and System1 for supporting our On the Spot series. We do it live at Johannes Leonardo in NYC this Wednesday, Sept 23, 2026 at 5pm. Tickets here https://luma.com/r0c474io

In an industry bogged down by rigid processes, Quality Meats is ditching the traditional agency playbook and proving that directness and agility still beat bloated pitch decks. In this episode of Campaign Chemistry, Jonathan King, partner and head of growth at Quality Meats, pulls back the curtain on how a guerrilla mindset allows the indie shop to scale rapidly without losing its soul. King shares the mechanics of cold outreach that actually converts, why high-impact campaigns like MapQuest prove out-of-home and comedy still reign supreme, and how “pre-mortems” help catch failure before launch. campaignlive.com Music - Take you Out by Lucid Tides, courtesy of Triple Scoop. What we know about advertising, you should know about advertising. Start your 1-month FREE trial to Campaign US. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

Send us Fan MailToday, our stack of books is tied together by being our real time, right now reading. Books in Hand! We are loving them so far and we think you will too!Featured Books:The Typing Lady: And Other  Fictions by Ruth Ozeki (LH)The Great Wherever by Shannon Sanders (LH)The Burning Side by Sarah Damoff (LP)Meet Me in Paris by Kristin Harmel (LP)Book in Hand:Fury in Death by J.D. Robb (LH)Books Mentioned in This Episode:The Bright Years by Sarah DamoffThe Book of Lost Names by Kristin HarmelThe Winemaker's Wife by Kristin HarmelThe Paris Daughter by Kristin HarmelA Tale for the Time Being by Ruth OzekiMy Year of Meats by Ruth OzekiAdditional Books That Go Along with Our Stack:Naked In Death by J.D. Robb - #1 In Death seriesWays to contact us:Join us on Patreon for extra content: https://www.patreon.com/c/BookBumblePodcastFollow us on Instagram - @thebookbumbleFacebook:  Book BumbleOur website:  https://thebookbumble.buzzsprout.comEmail:  bookbumblepodcast@gmail.comSupport the showIf you like our podcast please help us: Rate and review us, subscribe, follow us on Insta, and join our Team Patreon!  It won't be the same without you!

Heather Enajibi joins Dr. Judy to cover the serious issue of inflammation in our pets. Inflammation in pets is closely linked to diet, gut health, environmental exposures, obesity, chronic disease, and insufficient physical or mental stimulation. As pet parents, what can we do identify the signs of inflammation, understand the causes, and learn how to reduce and manage inflammation? All that and more in this very important episode. Listen in! URL: https://us.k9felinenatural.com/ Instagram: @k9natural & @felinenatural (notes on this on next question. Facebook: @k9natural & @felinenatural LinkedIn: www.linkedin.com/company/natural-pet-food-group/

Wednesdays with Watson Brown are presented by Simpson's Meats simpsonsmeats.com

Can Pittsburgh hold its own when it comes to barbecue? We definitely don't have the smoked-meat reputation of Texas or the Carolinas, but there are still plenty of spots serving excellent brisket, ribs, and pulled pork with all the fixins.' Contributor and City Paper managing editor Colin Williams joins host Megan Harris to discuss which Pittsburgh barbecue spots are worth the trip. **This episode originally aired September 18, 2025.

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.comAdam Sparks @AdamSparks in Hour 2 @KnoxNewsHour 3 Overtime presented by High Noon highnoonspirits.com#Vols

Tá Lidl ag cur tús le Clár Forbartha Soláthróirí le tacú le gnóanna beaga a dtáirgí a chur chun cinn agus ó amárach ar aghaidh, beidh cuid tairgí an chomhlachta Corveen Glen Meats ar fáil in ollmhargaidh Lidl. See omnystudio.com/listener for privacy information.

Podcast 339 - 31 Years of McKendrick's Steak House, and What's New on the Menu - Chef Branden Holte McKendrick's is a Dunwoody institution. Claudia and Doug McKendrick opened it across from Perimeter Mall in 1995. It's been named one of the top five power bars in Atlanta and has won the Wine Spectator Award of Excellence every year since 2003. Servers who've been there more than a decade are still bringing out the same great steaks. That corner of Park Place has watched restaurants come and go, and McKendrick's just keeps holding it down. There's a new chef now. Branden Holte came on in June, brought in by operating partner Anthony Casiello. He's an Atlanta guy, and the first thing I wanted to know was whether he touched the steaks. He didn't. Same cuts, same purveyor, still Meats by Linz and the Linz Heritage Angus line. The real changes are in places you wouldn't think to look, like a rebuilt fish program where nothing goes to waste and a tuna tataki that replaced an old tuna tartare that had gotten a bit played out. Little changes, and they sound like they add up. If you've been to McKendrick's before but not lately, now's the time to go back.

Fletcher Page @ajc in Hour 1 to preview Tennessee Georgia Tech @FletcherPageWednesday with Watson Brown presented by SImpson's Meats simpsonsmeats.com#Vols

What cattle producers think of importing ground beef. The grand opening of Farmers Union Processing and Meats. NDSU Extension looks back at 100 years of wheat varieties. Corn and soybean conditions.

Wednesdays with Watson Brown are brought to you by Simpson's Meats simpsonsmeats.com

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.comAdam Sparks @AdamSparks in Hour 2#Vols

See omnystudio.com/listener for privacy information.

Rusty Halvorson and Sarah Heinrich share some of the week's top stories in agriculture.See omnystudio.com/listener for privacy information.

Wednesdays with Watson Brown are brought to you by Simpson''s Meats simpsonsmeats.com

For centuries, meat has been a cornerstone of cuisines and cultures around the world. Yet as global demand continues to rise, questions about sustainability, food security, human health, animal welfare and the environmental impact of food production have become increasingly urgent. In his new book, Meat, which will be available to purchase, Bruce Friedrich explores a provocative question: How can we continue to satisfy humanity's appetite for meat while addressing the challenges facing our food system? As founder and president of The Good Food Institute, Friedrich has become one of the leading voices in the development of alternative proteins, including plant-based foods, precision fermentation, and cultivated meat. Join us for a timely conversation about the future of food. We will explore the technologies transforming protein production, the opportunities and challenges facing alternative proteins, and the broader questions surrounding nutrition, sustainability, consumer acceptance, and the role of innovation in feeding a growing global population. Whether you are enthusiastic, skeptical or simply curious, this discussion offers an opportunity to examine one of the most important—and controversial—food conversations of our time. About the Speaker Bruce Friedrich is founder & president of the Good Food Institute and author of the new book Meat, which Publishers Weekly selected as a top 10 new release in science and Nature featured Meat as one of its five "best science picks.” The book has earned endorsements from Nobel Laureate in economics Michael Kremer, primatologist Jane Goodall, The Ministry for the Future author Kim Stanley Robinson, bioethicist Peter Singer, SpaceX board member Steve Jurvetson, and others. A Nutrition, Food & Wellness Member-led Forum program. Forums at the Club are organized and run by volunteer programmers who are members of The Commonwealth Club, and they cover a diverse range of topics. Learn more about our Forums. Organizer: Patty James  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeremy forgot to do something VERY important. He did not take the frozen meats out of the cooler from his trip the other day and when he opened that cooler back up...it was RANCID meat!! EW! The fun continues on our social media pages!Jeremy, Katy & Josh Facebook: CLICK HERE Jeremy, Katy & Josh Instagram: CLICK HERE

Wednesday with Watson Brown presented by SImpson's Meats simpsonsmeats.com#Vols

Mel Kiper has released his top 10 prospects in the 2027 NFL Draft and Rick and Dave react. Plus, Stuff You Missed and 3 Stars. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wednesday with Watson Brown is presented by Simpson's Meats simpsonsmeats.com

Most Americans don't eat much of what are called the "variety meats" after a beef animal is butchered, but there's solid demand for those cuts in the global export market. In this episode, Senior Vice President of Industry Relations for the U.S. Meat Export Federation John Hinners chats with DRG Media's Jody Heemstra about variety meats and their popularity in other countries. Agriculture In-depth is brought to you by Kimball Livestock Exchange.

Wednesday with Watson Brown presented by Simpson's Meats simpsonsmeats.com#Vols

Wednesdays with Watson Brown are presented by Simpson's Meats simpsonsmeats.com

What's the bun to patty ratio suppose to be for smash burgers? Come on Arby's get it together!!

Wednesday with Watson Brown brought to you by Simpson's Meats simpsonsmeats.com

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.

Meats. Often the centerpiece of the meal, meats offer a nutritional profile that is impossible to replicate without them or supplements. Not all meats are created equal though. In this video I break down the relative nutritional profiles to see which ones you should be building your meal plan around, and which ones are best left on the shelf.  

i also stopped eating popcorn at work, we stopped giving our clothes to Goodwill & Lennox has been singing to Frankie

The foods that heal us aren't necessarily exotic or expensive — most are already sitting on our grocery shelves. Dr. William Li walks us through the store, aisle by aisle, showing how everyday foods work with our bodies: fighting the fat we don't want, and helping us age the way we hope to. He'll also change how we think about body fat itself, because we can't judge our health by the size of our body — and the fat we can't see matters far more than the number on the scale. Real food as medicine, with a whole lot of joy and not an ounce of deprivation!   LET'S TALK THE WALK! Join here for support, motivation and fun! Wellness While Walking Facebook page Walking to Wellness Together Facebook GROUP Wellness While Walking on Instagram Wellness While Walking on Threads Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com RESOURCES AND SOURCES (some links may be affiliate links) DR. WILLIAM LI AND HOW TO USE THE LATEST INFORMATION ON METABOLISM AND EAT TO BEAT YOUR DIET Eat to Beat Your Diet, Dr. William Li Eat to Beat Disease, Dr. William Li Dr. William Li on Instagram Dr. William Li on YouTube Website for Courses, Newsletter sign-up and More Newsletter page Weight Loss Really Is Harder for Women in Midlife, wsj.com Your Next Medical Treatment Could Be a Healthier Diet, wsj.com Loving Your Food is (Surprise!) Good for You, washingtonpost.com Daily Energy Expenditure Through the Human Life Course, Pontzer et all, science.org Metabolism Changes with Age, Just Not When You Think, duke.edu 37 Turmeric Recipes for Vegetables, Meats and More, bonappetit.com Mind Over Milkshake: How Your Thoughts Fool Your Stomach, npr.org    HOW TO RATE AND REVIEW WELLNESS WHILE WALKING How to Leave a Review on Apple Podcasts on Your iOS Device 1.   Open Apple Podcast App (purple app icon that says Podcasts). 2.   Go to the icons at the bottom of the screen and choose "search" 3.   Search for "Wellness While Walking" 4.   Click on the SHOW, not the episode. 5.   Scroll all the way down to "Ratings and Reviews" section 6.   Click on "Write a Review" (if you don't see that option, click on "See All" first) 7.   Then you will be able to rate the show on a five-star scale (5 is highest rating) and write a review! 8.   Thank you! I so appreciate this!   How to Leave a Review on Apple Podcasts on a Computer  1.   Visit Wellness While Walking page on Apple Podcasts in your web browser (search for Apple Podcasts or click here)  https://www.apple.com/apple-podcasts/ 2.   Click on "Listen on Apple Podcasts" or "Open the App" 3.   This will open Apple Podcasts and put in search bar at top left "Wellness While Walking" 4.   This should bring you to the show, not a particular episode – click on the show's artwork 5.   Scroll down until you see "Rating and Reviews" 6.   Click on "See All" all the way to the right, near the Ratings and Review Section and its bar chart 7.   To leave a written review, please click on "Write a Review" 8.   You'll be able to leave a review, along with a title for it, plus you'll be able to rate the show on the 5-star scale (with 5 being the highest rating) 9.   Thank you so very much!! OTHER APPS WHERE RATINGS OR REVIEWS ARE POSSIBLE Spotify Goodpods Overcast (if you star certain episodes, or every one, that will help others find the show)  Castbox Podcast Addict Podchaser Podbean   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Money Making Conversations Master Class with Rushion McDonald is America's premier entrepreneurship, business leadership, financial literacy, and wealth-building podcast featuring successful entrepreneurs, executives, founders, celebrities, and industry experts sharing actionable insights for professional and financial success. Business Podcast Entrepreneurship Small Business Business Growth Financial Literacy Wealth Building Black Entrepreneurs Minority Business Leadership Executive Leadership Business Funding Marketing Strategies Personal Development Startup Advice Sales Training CEO Interviews Founder Stories Professional Development Economic Empowerment Business Success Networking Brand Building Innovation How to start a business Small business funding Entrepreneur success stories Business leadership podcast Wealth building strategies Black entrepreneur podcast Minority business development Marketing for small businesses Business growth strategies Startup funding opportunities Executive leadership training Financial literacy education Success mindset podcast Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Watson Brown is presented by Simpson's Meats simpsonsmeats.com

George Mahe on meats- h4 full 994 Fri, 24 Jul 2026 21:34:54 +0000 UCkeDhmhVOlLafK0ICPtYFdjd6kOelT5 comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government George Mahe on meats- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amp

Listen and subscribe to Money Making Conversations on iHeartRadio, Apple Podcasts, Spotify, www.moneymakingconversations.com/subscribe/ or wherever you listen to podcasts. New Money Making Conversations episodes drop daily. I want to alert you, so you don’t miss out on expert analysis and insider perspectives from my guests who provide tips that can help you uplift the community, improve your financial planning, motivation, or advice on how to be a successful entrepreneur. Keep winning! Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Robert Fitzpatrick. A Navy veteran, business consultant, fraternity brother (ΩΨΦ), and now the owner reviving his family’s historic Texas barbecue legacy. The conversation dives deeply into Fitzpatrick’s upbringing, his father’s groundbreaking barbecue business in 1950s Texas, his educational and military journey, his corporate career, and his decision to launch Dewey’s Barbecue Market in Skokie, Illinois—honoring his father’s original recipes and values. The interview blends entrepreneurship, legacy, cultural history, and personal transformation, while highlighting the courage of Fitzpatrick’s father and the humility and faith-driven foundation of his family. Purpose of the Interview The interview aims to: 1. Inspire entrepreneurship and legacy-building Fitzpatrick’s story showcases how family heritage and values can shape a business vision across generations. 2. Highlight resilience, faith, and leadership His upbringing in a household rooted in Christian humility, strong expectations, and boundary-breaking courage provides a blueprint for character-driven success. 3. Educate listeners on transitioning careers Fitzpatrick exemplifies pivoting from engineering and corporate consulting to pursuing passion-driven entrepreneurship. 4. Promote Dewey’s Barbecue Market The interview introduces the Chicago-area community—especially the Skokie region—to his upcoming restaurant built on a 70-year-old Texas barbecue tradition. Key Takeaways 1. A powerful family legacy rooted in courage Fitzpatrick’s father, Dewey, opened a barbecue restaurant in 1951—before desegregation—and insisted that Blacks and whites could eat together. He enforced respect and safety in his establishment, even confronting racist patrons. 2. Education was non-negotiable in the Fitzpatrick household Robert is the youngest of seven siblings, all college graduates; five hold master’s degrees. He himself holds an MBA and an MS in Management Information Systems. 3. A bridge between technology and business Fitzpatrick spent decades in consulting with major firms (EDS, Dell, Arthur Andersen, KPMG) focusing on business process improvement. His dual MS/MBA made him a translator between tech and finance. 4. Military discipline shaped his personal and professional life Served in the U.S. Navy from 1986–1990, plus reserve duty (including deployment to Iraq). Balanced military service with graduate studies and advancing his corporate career. 5. A calling to revive his father’s barbecue His wife recognized his talent early, telling him for years he should be barbecuing. A shortage of good Texas barbecue in Virginia pushed him to recreate his father’s recipes. 6. Skokie, Illinois: the ideal launchpad After moving to the Great Lakes Naval Base area for a federal role, Fitzpatrick began scouting locations. Skokie offered: active support from city leadership grants an ideal building community enthusiasm 7. Dewey’s Barbecue Market offerings Meats: brisket, sausage, hot links, smoked boudin (monthly special) Sides: potato salad (egg/mayo base), pineapple vinegar coleslaw, fried okra, smoked pinto beans Desserts: apple cobbler, blueberry cobbler, sweet potato pie, possibly fried pies Bread: sliced “light bread” for dipping—traditional Texas style Experience: dine-in with 60s–80s “feel-good” music 8. A commitment to doing things the right way Fitzpatrick refuses to launch unless he can deliver “the best product on the planet.” Focuses on simplicity, authenticity, and quality. Notable Quotes About his father and legacy “He said anybody who wants to eat here can eat here.”(His father defying segregation laws in the 1950s.) “I can call an undertaker or an ambulance. Which one do you prefer?”(Dewey enforcing respect from a belligerent white customer.) “That was my barbecue.”(On being raised around his father’s legendary pit.) About family and humility “We are firmly rooted in Christ. If you try to get too big, He has a way of humbling you.” “Seven kids, all with degrees… that’s normal to you. But we know that’s not normal.”(McDonald highlighting the family’s extraordinary achievement.) About his calling “If I didn’t think I was bringing the best product on the planet, I wouldn’t even do it.” “My wife tasted the barbecue and said, ‘This is what you need to be doing.’” About launching in Skokie “They really want me to be there… the economic development team didn’t treat it like just another restaurant.” Short 3–5 Sentence Summary (For Quick Use) In his interview with Rushion McDonald, Robert Fitzpatrick shares his journey from Navy veteran and Fortune 500 consultant to entrepreneur reviving his family’s historic Texas barbecue. He describes growing up with a courageous father who defied segregation in 1951 by serving Black and white customers together, and a family culture steeped in education, discipline, and humility. Fitzpatrick’s passion for barbecue and encouragement from his wife led him to bring his father’s 70-year-old recipes to Skokie, Illinois through Dewey’s Barbecue Market. The interview emphasizes legacy, faith, courage, and the pursuit of purpose. #SHMS #STRAW #BESTSteve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Dr. Li explains what actually drives midlife weight — the sleep, the stress, the timing of when we eat, the reduction in muscle mass — and he does it without asking us to give up a single dinner we love. In fact, he shows us how a healthy weight and a real love of eating go together, rather than being at odds. We'll come to appreciate what our bodies are already doing overnight, and then the small, doable evening changes become a superpower! Join us for this BEST OF episode with a new perspective! LET'S TALK THE WALK! Join here for support, motivation and fun! Wellness While Walking Facebook page Walking to Wellness Together Facebook GROUP Wellness While Walking on Instagram Wellness While Walking on Threads Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com RESOURCES AND SOURCES (some links may be affiliate links) DR. WILLIAM LI AND HOW TO USE THE LATEST INFORMATION ON METABOLISM AND EAT TO BEAT YOUR DIET Eat to Beat Your Diet, Dr. William Li Eat to Beat Disease, Dr. William Li Dr. William Li on Instagram Dr. William Li on YouTube Website for Courses, Newsletter sign-up and More Newsletter page Weight Loss Really Is Harder for Women in Midlife, wsj.com Your Next Medical Treatment Could Be a Healthier Diet, wsj.com Loving Your Food is (Surprise!) Good for You, washingtonpost.com Daily Energy Expenditure Through the Human Life Course, Pontzer et all, science.org Metabolism Changes with Age, Just Not When You Think, duke.edu 37 Turmeric Recipes for Vegetables, Meats and More, bonappetit.com Mind Over Milkshake: How Your Thoughts Fool Your Stomach, npr.org    HOW TO RATE AND REVIEW WELLNESS WHILE WALKING How to Leave a Review on Apple Podcasts on Your iOS Device 1.   Open Apple Podcast App (purple app icon that says Podcasts). 2.   Go to the icons at the bottom of the screen and choose "search" 3.   Search for "Wellness While Walking" 4.   Click on the SHOW, not the episode. 5.   Scroll all the way down to "Ratings and Reviews" section 6.   Click on "Write a Review" (if you don't see that option, click on "See All" first) 7.   Then you will be able to rate the show on a five-star scale (5 is highest rating) and write a review! 8.   Thank you! I so appreciate this!   How to Leave a Review on Apple Podcasts on a Computer  1.   Visit Wellness While Walking page on Apple Podcasts in your web browser (search for Apple Podcasts or click here)  https://www.apple.com/apple-podcasts/ 2.   Click on "Listen on Apple Podcasts" or "Open the App" 3.   This will open Apple Podcasts and put in search bar at top left "Wellness While Walking" 4.   This should bring you to the show, not a particular episode – click on the show's artwork 5.   Scroll down until you see "Rating and Reviews" 6.   Click on "See All" all the way to the right, near the Ratings and Review Section and its bar chart 7.   To leave a written review, please click on "Write a Review" 8.   You'll be able to leave a review, along with a title for it, plus you'll be able to rate the show on the 5-star scale (with 5 being the highest rating) 9.   Thank you so very much!! OTHER APPS WHERE RATINGS OR REVIEWS ARE POSSIBLE Spotify Goodpods Overcast (if you star certain episodes, or every one, that will help others find the show)  Castbox Podcast Addict Podchaser Podbean   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!

Cast: Christian H, & Alex Tuna & Tom Caswell GamesPokémon: 541 - SwadloonOfftopic: The Odyssey, Avatar, The Day of The Jackal, Smoke, Meats, PartifulGames: Donkey Kong, Assassins Creed: Black Flag, Star Fox, GTA VI, GoWYouTubehttps://www.youtube.com/unrankedpodcastDiscordhttps://discord.gg/wkvu88KvTVQuestions, Comments, Complaints, Corrections!?Call: 805-738-8692Email@UnrankedPodcast.com Hosted on Acast. See acast.com/privacy for more information.

How do Deli Meats take on that long, tube shape? How are Deli Meats made? What's a fancier version of bologna? Have you started your FREE TRIAL of Who Smarted?+ for AD FREE listening, an EXTRA episode every week & bonus content? Sign up right in the Apple app, or directly at WhoSmarted.com and find out why more than 1,000 families are LOVING their subscription! Get official Who Smarted? Merch: tee-shirts, mugs, hoodies and more, at Who Smarted?

Wyndham Clark wins the US Open at Shinnecock after getting hated on all weekend and we talk about the tournament plus Wyndham's past with locker rooms (00:00:00-00:31:44). We talk World Cup and USMNT is the best ever plus NBA Draft coming up (00:31:44-00:46:39). Who's back of the week including Guy in a bathtub full of beans, Serena Williams and more (00:46:39-01:13:27). Max Homa joins the show to break down the US Open, the crowds hating Wyndham, how he hit the eagle on 16, plus golf etiquette questions (01:13:27-01:52:06). George Kittle joins the show to talk TEU, his rehab from his Achilles, how much he loves football, Brandon Aiyuk and more (01:52:06-02:26:06). We finish with Mt Rushmore of Deli MeatsYou can find every episode of this show on Apple Podcasts, Spotify or Netflix. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/pardon-my-take