Podcasts about Meyer

In this week's ALIVE reflection, Fr. Jonathan Meyer dives into the Gospel reminder: “You cannot serve two masters.”   Each of us has to answer the powerful question: Who am I serving? Is it Christ… or the things that steal my time, joy, and energy?   Fr. Meyer invites us to reject sin, lies, and the world — and instead choose the one true Master who loves us first: Jesus Christ.  

Zac Clark interviews Ken Meyer Jr., a renowned artist known for his iconic contributions to Magic: The Gathering. They discuss the evolution of art in the game, Ken's journey as an illustrator, and the challenges and rewards of freelancing in the art world. Ken shares insights into his artistic style, the impact of digital art, and memorable experiences from his career. He also offers valuable advice for aspiring artists looking to break into the industry.

Zac Clark interviews Ken Meyer Jr., a renowned artist known for his iconic contributions to Magic: The Gathering. They discuss the evolution of art in the game, Ken's journey as an illustrator, and the challenges and rewards of freelancing in the art world. Ken shares insights into his artistic style, the impact of digital art, and memorable experiences from his career. He also offers valuable advice for aspiring artists looking to break into the industry.

Karman Meyer is a dietitian, two-time best selling author, speaker, and recipe developer. She studied nutrition & dietetics at Miami University in Oxford, Ohio before completing her dietetic internship at Vanderbilt University Medical Center in Nashville, TN. Karman's focus in the field of nutrition is on sleep and mood. She wrote “Eat To Sleep: What To Eat & When To Eat It for a Good Night's Sleep” and  “The Everything DASH Diet Meal Prep Cookbook” to help readers sleep better and nourish their bodies.In addition to working with clients one-on-one, Karman also works with companies and speaks at conferences to provide education and practical tips for improving sleep through food choices and lifestyle changes. In the episode, Karman and Haven discuss how food is often overlooked as having a role in sleep quality and how to nourish our bodies - through nutrients and timing of our meals - to improve the quality of our sleep.Let's Connect!Support the show: pledge less than the cost of a cup of coffee each month! Follow Health by Haven on Instagram: @healthbyhaven HxH CoachingSubscribe to the HxH NewsletterHxH Recipes, Articles & More: healthbyhaven.com Connect with Karman!Follow Karman on Instagram: @karmanmeyerWork with Karman: https://www.karmanmeyer.com/ Cook Karman's recipes: TheNutritionAdventure.comThank you to our sponsor, A Ranger Paints! Shop stunning paintings on Etsy: A Ranger Paints. Podcast listeners can get 10% off their purchase using code "HXH10"! Follow on Instagram: @arangerpaints Support the show

Newt talks with Daniel J. Flynn, senior editor at The American Spectator, about his new book, “The Man Who Invented Conservatism: The Unlikely Life of Frank S. Meyer.” Frank Meyer was a pivotal figure in American conservatism. Initially a fervent communist, Meyer later became a key intellectual force behind the conservative movement, influencing figures like Barry Goldwater and Ronald Reagan. Their discussion explores Meyer's transformation from a communist activist to a conservative thinker. Flynn highlights Meyer's passion, his role in shaping the conservative ideology known as "fusionism," and his influence on Reagan's political philosophy. They also discuss Meyer's personal life, his relationships, and his impact on the conservative movement uncovered through extensive archival research and personal letters. Flynn provides a comprehensive look at Meyer's complex journey and enduring legacy in American politics.See omnystudio.com/listener for privacy information.

Hört diese Folge, solange es noch Podcasts gibt, in denen Menschen sprechen. Wie gehen Plattformen mit drastischen Gewaltdarstellungen um? Und wie gehen wir als Gesellschaft mit “AI Slop” um? Wie funktioniert “For You”? Wir reden über die Abschaffung von Agenturen aller Art und kriegen alle Emotionen aus Lorenz raus, die er anzubieten hat.

Jesus tells us: “Anyone who does not renounce all of his possessions cannot be my disciple.” (Luke 14:33) That can sound overwhelming — but what if we started with just one possession?   In this homily, Fr. Meyer challenges us to look at our phones not as harmless tools, but as devices that can easily enslave us if left unchecked. Drawing from the newly canonized St. Carlo Acutis, who used technology wisely while living a life rooted in the Eucharist, we're invited to ask: Do I own my phone, or does it own me?  

In the wake of Charlie Kirk's tragic death, Fr. Meyer reflects on his witness to truth and courage in a world filled with confusion and violence. Like John the Baptist and the martyrs before him, Charlie spoke boldly about life, marriage, and the dignity of every human person — and he paid the ultimate price.   This homily calls us as Catholics to engage the world not with silence or fear, but with love rooted in truth, compassion, and conviction. We are reminded of Jesus' words: “Love your enemies, do good to those who hate you, bless those who curse you, pray for those who mistreat you” (Luke 6:27–28).  

Auftakt zur 6. Staffel! Im Vorspann und zur Feier von 5 Jahren HIN & WEG Podcast gibt es monumentale und (zumindest für Sven und Andy) weltbewegende Neuigkeiten. UNBEDINGT REINHÖREN! Als Gast ist in dieser Folge ein zweiter Meyer dabei. Daniel Meyer ist ein deutscher Kunst- und Antiquitätenhändler und Auktionator, der einer breiteren Öffentlichkeit durch die Fernseh-Show "Bares für Rares" bekannt wurde. Er wäre kein Gast im HIN & WEG Podcast wenn er das Reisen nicht lieben würde, wie zum Beispiel ins Kunstgeschichtliche Italien. Sein Bruder sagt dass er ganze Tage in Kunstmuseen verbringen kann und stundenlang auf ein einziges Bild starren kann. Sein Bruder heißt Sven Meyer und schon allein deshalb ist dieses eine ganz besondere Folge eines Podcasts der (vielleicht, vielleicht auch nicht) in die Geschichte der touristischen Podcastwelt eingehen wird. Jetzt heiß, jetzt neu, jetzt online! HIN & WEG: der Reisepodcast mit Sven Meyer und Andy Janz.

Full TorahAnytime Lecture Video or Audio More classes from R' Meyer Yedid ⭐ 2,441

At a gas station encounter, a young man challenged Fr. Meyer with the words of Jesus: “Call no one on earth your father.” What does this really mean?   In this homily, we explore how Scripture must be understood in context, why St. Paul himself refers to being a spiritual father, and how there is a difference between simply having a title and truly living it.   We are all called “Christian” by baptism—but do we live as disciples of Jesus Christ? God isn't finished with us yet. We can still grow into the fathers, mothers, godparents, friends, and saints He calls us to be.  

Why are the sparkling wines the most successful wines? What is it about the wines of Brazil, the terroir, that really makes them excel? How does double pruning and winter harvesting help Brazilian vineyards produce higher-quality wines? How did family farming traditions shape Brazil's wine regions, and what is the crossover between coffee and grape cultivation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the new book Wines of Brazil. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Where did Tufi's love for wine come from? Why do red sparkling wines from southern Brazil pair so well with the traditional dish feijoada? Which characteristics make Brazilian sparkling wines particularly successful compared to other wine styles? What's the biggest misconception about Brazilian wine? How does Brazil's annual wine production compare to other South American producers? Why hasn't Brazil's wine industry developed as large as those of Argentina and Chile? How did Portuguese colonial policies impact the development of Brazil's wine industry? How does Brazil's size and climate diversity influence viticulture? How has the legacy of land ownership and agricultural practices from the coffee industry shaped modern Brazilian viticulture? Is there any crossover between the coffee and wine industries? How do the different types of viticulture practiced in Brazil differ? What is unique about tropical viticulture in Brazil? Why do some Syrah wines from Brazil resemble those from the northern Rhône in France more than Australian Shiraz? What challenges do Brazilian vineyards face due to the humid climate in certain regions?   Key Takeaways Brazil has all sorts of sparkling wines, from traditional method, made like champagne to sweet, made from Muscat in zesty fashion, passing through tank methods, sparklers. But all of them have a very important character. It's fruit ripeness. Fruit is forward in Brazilian wines. Maybe elegant sometimes, or very well declared at other times, but it's easy to perceive and it's easy to like it. There's a fresh character to our sparklers. If you plant vines in Brazil in places where it is too humid and too warm at that harvest time, you won't get good quality grapes. But if this place has a winter which is not too cold, which has sunny days and cool nights, if you've succeeded in having the harvest during such a time, you have good grapes. That's precisely what double pruning makes. You prune in January, you start a new growth cycle, and the vines will be ripened during our winter. So the winter harvesting. Dry time, sunny days, cool nights. When the Italian immigrants arrived, they were given pieces of land. That's what is today Serra Gaúcha, our main wine-producing region. The relations between coffee and wine have started very much more recently, when double pruning and winter harvest developed here in a coffee region. And today the vines are planted in the same places where coffee does well. In slopes with little risk of frosts, better drain the terrain and many times together, side by side, grapes and coffee groves.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/354.

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Meyer: en tema Marina-huachicol Sheinbaum tiene gran oportunidad de corregir a fondoEnlace para apoyar vía Patreon:https://www.patreon.com/julioastilleroEnlace para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2Tienda:https://julioastillerotienda.com/ Hosted on Acast. See acast.com/privacy for more information.

Are current market conditions making real estate a risky investment? This episode of "On the Market" with Dave Meyer dives into the recent warnings from the investment icon Ray Dalio, who advises against real estate investments due to factors like interest rate sensitivity, ease of taxation, and illiquidity. Meyer explores the potential implications for real estate investors and unpacks Dalio's unique perspective on the national debt and long-term debt cycles. How might these economic factors shape the housing market and mortgage rates in the coming months, and should real estate still be considered a stable asset amidst uncertainty? Discover the nuances of hedging risks and positioning your portfolio to weather potential economic storms. Links from the Show Join the Future of Real Estate Investing with Fundrise Join BiggerPockets for FREE Find an Investor-Friendly Agent in Your Area Find Investor-Friendly Lenders Property Manager Finder Dave's BiggerPockets Profile Check out more resources from this show on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BiggerPockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.biggerpockets.com/blog/on-the-market-354⁠⁠⁠⁠  Interested in learning more about today's sponsors or becoming a BiggerPockets partner yourself? Email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠advertise@biggerpockets.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Alive, we pause to celebrate the Feast of the Exaltation of the Holy Cross (Sept 14). Fr. Meyer shares the powerful story of St. Helen discovering the true cross in 326 AD and reminds us why Christians glorify a symbol of suffering: because the cross only has meaning in light of the empty tomb.   Your cross, your suffering, your trials — they are real, they hurt, but they are never the end of the story. Because of the Resurrection, every cross carries hope and redemption.  

Meyer, Michael www.deutschlandfunkkultur.de, Politisches Feuilleton

The Orioles rotation has been impacted by injuries all season and that continued over the weekend when Dean Kremer and Tomoyuki Sugano both got banged up against the Dodgers. Jacob Calvin Meyer joined the show for a status update on the O's arms.

Luke 14:25-35. D.K. Meyer. Thirteenth Sunday after Pentecost -C http://www.standrewlcms.org / Donate

"Je ne suis pas devenue professeur pour appliquer un programme moi ! Je suis devenue professeur parce que tout ça, ça a du sens, que ça va vous faire grandir, que ça va vous offrir des mondes insoupçonnés… Je suis devenue professeur parce que vous le méritez." Professeure de français, de latin et de grec en zone d'éducation prioritaire, Myriam Meyer nous raconte ses anecdotes de prof, son amour pour ses élèves et sa grande foi dans cette jeune génération. Atteinte d'un cancer de stade 3, elle a dû arrêter son métier pour un temps, mais nous a accepté de venir nous partager quelques très belles lueurs.

Charlie on the MTA in Yiddish is performed by Yiddishists from Boston's Arbeter Ring and exclusively recorded for The Yiddish Voice on Labor Day, Sept. 1, 2025, in Medford, MA. All of the following sang, with additional contributions noted: ליליע װײַצמאַן — Lily Weitzman · איבערזעצונג און נײַע סטראָפֿע (translation, introduction and new verse) יונה סידמאַן — Jonah Sidman · גיטאַר (guitar) עמאַ ברעסלאָװ — Emma Breslow · טשאַרלי צאָלט זײַן דײַם (“Charlie pays his dime”) verse שׂרה־לו האַרטמאַן — Lou Hartman · הערט אויס בירגער פֿון באָסטאָן (“Citizens of Boston, hear me out”) verse ליבע גריץ — Linda Gritz Marc Caplan in conversation with Yiddish Voice host Mark David (Meyer) about the recent Bob Dylan biopic A Complete Unknown. The film traces Dylan's formative years, culminating in his landmark performance of Like a Rolling Stone at the 1965 Newport Folk Festival in a mostly-Jewish band of blues-rock musicians — Bob Dylan (guitar and vocals), Michael Bloomfield (guitar), Al Kooper (bass), and Barry Goldberg (organ). (Drummer Sam Lay was the non-Jewish member.) Marc Caplan is a Yiddish literature and Bob Dylan expert, currently Visiting Professor of Jewish Studies at Dartmouth. We reached Marc at his home in the Dartmouth College/Hanover, NH, area via Zoom on Sept. 3, 2025. CORRECTION: Murray Lerner, who filmed the Newport Folk Festivals (including Dylan's 1965 performance), is incorrectly identified by Meyer as “Lerman” in the interview. Related links: Marc Caplan's article in Afn Shvel #351-350 Winter-Spring 2006: באָב דילאַן: פֿאַרנומען מיטן געבױרן װערן: https://docs.leagueforyiddish.org/mark-brukhes-artikl.pdf Marc Caplan's academic website: https://dartmouth.academia.edu/MarcCaplan Wiki page for the film: https://en.wikipedia.org/wiki/A_Complete_Unknown Mike Bloomfield's Final Interview - Part Two (1981): https://youtu.be/K7cKLr6tOdE Bob Dylan - Like A Rolling Stone (Live at Newport 1965): https://youtu.be/a6Kv0vF41Bc (from Murray Lerner's film The Other Side of the Mirror) Music: Kingston Trio: M.T.A. (A/K/A "Charlie on the MTA") (from YouTube: https://youtu.be/S7Jw_v3F_Q0) (Yiddishists in Boston - see credits above): Charlie on the M.T.A. (in Yiddish translation, with added verse) Bob Dylan: Like a Rolling Stone (recorded live at the Newport Folk Festival in 1965) Intro instrumental music: DEM HELFANDS TANTS from Jeff Warschauer: The Singing Waltz Air Date: September 3, 2025

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

She provided a formula for all the nutrient-dense foods your body needs, at a calorie count that seemed doable while still creating Satiety.Here's the basic, per-meal formula (adjust according to your weight and health goals and your calorie needs). Are you ready? Write this down:30 grams protein + 40 grams carbs (5 or more grams of fiber) + 2 colors of non-starchy plants + 15 grams of healthy fatDo that for breakfast, lunch, and dinner. A snack is half of that, but still the combo.You can (and should) read the whole post here and subscribe to her newsletter…It was like a lightbulb went off, and I knew I needed to talk with her for the podcast.Get Stephanie's RecipesOriginal Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. Sometimes it's cookbook authors, sometimes it's people that make things, Sometimes it's chefs. And today I am talking to my friend Stephanie Meyer, who you all may know of as Fresh, Tart Steph and as now, Stephanie Meyer, a. I always get it wrong. Stephanie.Stephanie A. Meyer:Stephanie A. Dot Meyer. But yes, got it.Stephanie Hansen:And Stephanie has been in our friend group for a very long time and a friend with me for a long time. And Stephanie is always. I feel like a trendsetter. Do you know that you're a trendsetter?Stephanie A. Meyer:No. That's amazing. I don't think anyone's ever called me that before, but. Well, that's really.Stephanie Hansen:Here's what I think. Like, you're not in the trends, like people would think of trends, but you are thinking about things before other people are thinking about them. Because I think you're super well read. You're very bright. You spend a lot of time thinking about science things. So you were the first person that I came across in the food space that was really thinking about blogging in a robust way.Stephanie A. Meyer:Sure. Wow. That was a long time ago.Stephanie Hansen:It was. But that was what you were doing, and you were bringing bloggers together and creating community, which was amazing. Then you were writing a cookbook about Twin City chefs, which also seems probably like a long time ago, but I just picked it up the other day, and the stories and the heartfelt feelings about the Twin Cities chef community was still there.Stephanie A. Meyer:Love it. Thank you.Stephanie Hansen:Then you sort of started thinking about healthy eating and healthy food, and your green broth kind of blew up before anybody else was really talking about that. And you've really gone full circle here into this food journey, as many of my peers start to enter the midlife, menopausal middle, trying to think about not only foods in terms of health, but also some of us have been packing the pounds on over the years and just really like, you wrote something the other day, and I follow you on substack and I follow all your stuff, but you wrote something the other day that just, like, leapt off the page at me. And I sent it to a friend and I thought, I have to podcast with her, and I'm going to see if I can find it here, because I'm going to read it, because I think it will really resonate with food people, but also people that might be in the menopause space, which. So you are on trend, because when Oprah starts talking about Something that you've been talking about for a long time.Stephanie A. Meyer:Right? It's, I mean that. It's very true. And honestly, in this sense, a lot of it is just sort of following what people ask me for. So maybe my, maybe my clients are the trendsetters and I'm just answering their questions.Stephanie Hansen:Okay, so here is what you wrote as we'll say, a nutritional coach. You said, write down this solution and implement it today. Here's the basic per meal formula and adjust according to your weight and health goals and calorie needs. Are you ready? She said, write this down. 30 grams of protein plus 40 grams of carbs, 5 or more grams of fiber, plus 2 colors of non starchy plants and 15 grams of healthy fat. Do that for breakfast, lunch and dinner. A snack is half of that, but still the combo. And I was like blown away that nobody had ever just like spelled that out in a way that felt so clear to me.So can you talk a little bit about your journey and how you got there and how you got to this specific metric and why it's working for people?Stephanie A. Meyer:Oh, I love it. Well, I call that particular formula, I call it the satiety formula. That's how you pronounce that word, by the way. Like, often people will just write back and say, oh my God, huge relief because I was saying satiety. Satiety. I wasn't really sure how to say it. Whatever. So anyway, it's satiety.Right, satiety. And so it is satiety. So that could be your little word nerd, you know, for the day and the week. And it's a very powerful word. And, and I just am kind of hooked on it. And I keep repeating it and I keep hoping that people get on board with me, but I call that the satiety formula. Because when I work with clients, I have been able to see that the thing that gets in people's way is that they're hungry. And, you know, perimenopause, menopause makes you hungrier.Stephanie A. Meyer:And a lot of women notice it. They think it's. Oh, it's because of, you know, hormones. That's it. That, you know, estrogen and progesterone directly affect your appetite. That's not really exactly. It's not that direct. However, it is true because as, as you know, perimenopause sets in.We know what happens. Sleep disruption. Nothing, nothing affects your appetite more than sleep. And you have a bad night of sleep. We know that the average person eats like 3 to extra, 3 to 500 extra calories the next day without trying or knowing it. And so a lot of women come to me and say, I'm doing exactly what I did before. This is like this mysterious 10 pound weight packed on and, and, and I think it's because of estrogen. And then we dive in.I have them take a look at what they're eating, we talk about their appetite. And what I just saw over and over and over again is, oh, women are just hungrier. So we need to get more knowledgeable about what makes you full and a little bit more purposeful about it. And then along came Ozempic and made it all kind of make sense, because ozempic works, or GLP1 medications work because they decrease your appetite. And all of a sudden people realized, oh, I was eating much bigger portions than I realized. Oh, I have a naturally bigger appetite than my sister. I didn't realize this is how she felt. I didn't realize what it feels like to not think about food all day.I didn't realize what it feels like to not, like, be hungry after dinner. And I, and Oprah even said it, she's like, wait a minute, is this what normal people feel? And I have been beaten up my whole life for like, you know, being overweight and having a bigger appetite. And it's just my biology. And so knowing that biology is happening, appetite is bigger. What can you do about it? Maybe a GLP1 medication is an answer. Lots of people don't want to go that route right away. They would rather experiment with creating satiety, which is what GLP1 medicine medications do. Creating satiety with food.Because we naturally have GLP1, we naturally have other satiety hormones. We can eat very specific foods in combination to, like, elicit as much of that, that release of satiety hormone as possible. It's not as powerful as meds, but it's a good experiment. And a lot of people are like, okay, I have a lot of clients. I just met with one this morning who said, I'm too full. And so let's adjust. I love it when I get people there. It's like, oh, now I'm too full.How do we fix that?Stephanie Hansen:It's funny because my first thought after reading your formula was thinking about, I see the plates of food you eat a lot on Instagram. So I was thinking about, like, okay, thinking about what Stephanie's plates look like and then thinking about, like, if I actually ate that amount of food three times a day. Yeah, I haven't eaten that much food since like the fifth grade.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie A. Meyer:Right.Stephanie Hansen:It felt like, wow, would this be what that felt like? And I'm not sure. I'm always on the search and you know, people probably think I have an eating disorder and maybe I do and I don't even know it, but I feel like a lot of women, we are conditioned and we think about food a lot. When it's your business too. I'm always thinking about creating and food is like my art. So it's hard for me to separate the creation of food and wanting to express that way through. They're actually making recipes or thinking about recipes or gardening or creating a beautiful table. Like I'm always thinking about that and then the actual eating piece of it and it gets kind of all mixed up. But some ways in a beautiful way, some ways in a way that feels onerous.Stephanie A. Meyer:Yes, very well said.Stephanie Hansen:And I just think about it all the time and I eat way less than I think about because if I ate all the time, like, But I know, like I have a friend right now who she has an eating disorder and has her whole life. And for the first time as a 55 year old woman, she feels like she's really got a handle on it because she's back to, I hate to say it, but calorie counting. And she was afraid of calorie counting her whole life. Exactly. Like you said, she's like, I wasn't eating enough. I was eating one meal a day. I was eating all the wrong things. And now that I'm like more managing that, eating throughout the day and eating more fruits and vegetables and just like not being so hung up on it, she's like, I feel so much better.Stephanie A. Meyer:Yeah. Yeah. Wow, you said a lot of great things there. I don't think you have an eating disorder. I mean, welcome to being a woman in the United States. It is just relentless. And then social media has probably made it worse. Although frankly, it wasn't all that great, you know, pre social media.So I don't know. There's, there's a lot of good info. I see a lot of better info. Maybe it's because of the way I curate, curate my social media feed, but I feel like the messages are shifting and changing and I think that's good. But you're right, I mean, it's just, it's insanity and it's really difficult. Calories, you know, matter, like buried in that formula is, you know, carb or macros, the macronutrients of protein, carbs and Fat, they each have calories associated with them. So carbs have 4 calories per gram, protein has 4 calories per gram, fat has 9 calories per. And so when you build a meal around the satiety formula, there is, there's calorie control kind of built into it.And so that meal, if you put together that exact formula of a meal, is going to come out to around 400 calories. 400 calories per meal is a pretty good place for women to start. I mean, it's probably not enough. And I say that in that, in that particular essay. 400 calories per meal, if you only ate three meals a day, would obviously be 1200 calories. A lot of women historically have been aiming for 1200 calories a day and it's not enough, right? It backfires because you end up so hungry that you do overeat in the evening and invisible ways. It's not enough nutrients to, you know, build muscle. And muscle is really how you keep your metabolism ticking along, especially as we age.Uh, so 1200 calories, isn't it? That, that's the calorie count for like my three year old niece, that's how many calories a day she should be eating. So not a grown woman. Unless of course, you're, I don't know, Sue Ellison, you're like 4 foot 10 and you're, you know, an older age. Like she doesn't need a ton of calories and I'm quite sure she probably doesn't eat a ton of food because she's just like an adorable tiny little thing. Um, I'm six feet tall and I'm super active and 1200 calories a day would be insane. Lots of bad things start to happen if you do that. Your hair falls out, you start to lose muscle, you start to lose bone, you start to have low energy. It's depressing.You compromise your gut health. Like, we're not going there. Nuance is very hard to portray on social media. And you know, anywhere the nuance is that yes, 1200 is too low, but most Americans are actually over consuming calories and our food environment is high calorie, low satiety. You just, we know that that's what restaurants tend to sell. It's what snack foods are. It's what, you know, most of our food environment, kind of the ultra processed food stuff. And so once you know that, you can start to push up against it.And most women, I find this, really feel like they are going to gain weight if they're full, which is a Little bit getting at what you said. Like, you look at that plate of food that I put on Instagram, most of those plates of food are, like, between 300 and 400 calories. Like, they're not even that many calories. But I'm really good at getting a lot of food packed into 400 calories so that you can experience satiety, but also the nutrient density part of it. It's a lot of color, a lot of veggies, a lot of fiber, you know, the right amount of protein, that kind of thing. And I think that's a really. It. It's a worth thinking about.Wow. I have been programmed to feel healthy when I'm hungry and to feel like I'm doing things right if I'm hungry and that if I'm satisfied and full, then I'm going to gain weight. That's a very real fear. And it's not just for people who have an eating disorder. It's. I would say it's pretty typical for all American women. So you hit on it.Stephanie Hansen:We're always trying to balance not only for our. Our health, for ourselves, but also our partners, our children. You know, a lot of women are the caregivers, and we're putting this food out there.Stephanie A. Meyer:Yeah.Stephanie Hansen:And wanting to also, like, I don't want. Just speaking for myself, I don't want food to be, like, depressing, not fun. Like, also creating an environment where food can be celebration and all those things. How, like, okay, so I know you're coaching all these women and they're having all this success because they're feeling more full, they're eating more well balanced, they're following your formula. But then it feels like real life enters in sometimes and we have that third glass of wine, or we're going out to dinner on Friday and Saturday night. My challenge, like, I could never calorie count because if I go to dinner at a good place on a Friday night, the calories in that food, I know I can't even keep track of because they put so much butter in it. Or it's just you. You don't know how restaurant food is made and why it tastes so good.Stephanie A. Meyer:And all those things you fear are true.Yes. It's so true. I have that conversation actually with my clients because we strategize around. Okay. There's a couple of ways you can approach it. One, if you are going out for dinner too often, obviously it's a little bit of a job hazard for someone like you and our friend group. But if you're eating out too often then then you're going to have to make some decisions about the food that you order in restaurants that are probably more restrictive than what I would tell someone if they were going out for dinner every other week. Right.Like if you're going out for dinner, you know, once every couple of weeks and you really are hungry and you want to go to Bar La Grassa and get pasta, then go do that, enjoy it, it's fine. If you, if you are made this other decision, like you're going to eat out a lot and you have health goals that you want to meet, then you're going to have to strategize a little bit more thoroughly about how you approach eating in restaurants. Because everything you said is just true. Like their job is to coax as much fat and sodium into a dish so that you crave it and you want to come back for it. Like they're in the midst of selling food, which is fine. But when you know that, then you can kind of plan around it. So one way that we strategize and again, it comes down to very individual, you know, response. Which is why I don't really do a lot of group coaching.I really do one on one coaching because everybody's so different. Like the group stuff. Teaching a course has been amazing and gives a good overview, but this is where we kind of get into this nitty gritty and make a decision. Okay, I am going out for dinner. The old way is to try to save up the calories and not eat much during the day and then try to be moderate at dinner. Well, good luck with that because those meals, you know, if you had a per bite calorie count, it would be really high, let's say. And even if you did, you know, a pretty good job of ordering like, you know, some protein, some veggies, you know, had only two glasses of wine, let's say, kind of a thing, you're still going to end up blowing past where you would want to be, especially if you didn't eat anything earlier in the day. So what I like to have people do is take a look at the satiety formula, eat the real breakfast.Because what you eat for breakfast has a huge influence of how hungry you are at 4 in the afternoon. So eat the breakfast, eat the lunch, have a snack that is, you know, that same balance of things where it's protein, it's some carbs and it's some colorful veggies because then you're turning up the volume on your own satiety and that gives you natural discipline, like when you're full and you arrive at the restaurant, and let's say I'll just use the parallel example of someone taking a GLP1 medication, which is much more powerful, as we've said. But if you're taking a GLP1 and you're not hungry, you're not going to overeat at the restaurant. So let's back it up to the person who's just using food to create satiety. If you show up at a restaurant and you're not starving, you are going to have discipline that you wouldn't have otherwise. You're going to be able to make better decisions and then you're going to have the knowledge, okay, well, I'm going to have a pretty high fat meal, right? I'm going to do steak, I'm going to do roasted veggies. Then in that case, I tell women, you can probably back off on the carbs in that meal. I'm not saying be keto and low carb and, you know, go eat like a stick of butter for dinner.But when you're doing a good job, most of the meals, most of the days, when you get to a restaurant, if you still enjoy it, maybe skip the carbs because a lot of them aren't that great. It's like you can have rice at home. Is that that special thing about this restaurant? Fries? Sometimes they're amazing. They're like my favorite food. But if they're marginal, I am not going to eat crappy fries. Like, that's not going to be my thing. I'm going to focus on having, you know, a great burger. And I'm gluten free.Gluten free buns are bad. And so if I get a burger, I just get a really great burger. I probably get cheese on it, I get an amazing salad. I eat those two things together, skip the fries or just have a couple. And I love that meal. It's special. It's much richer and kind of more fun than anything I would make for myself at home. And it's going to work.And so that's the way you can kind of strategize. And that means nuance. That means that calories matter, but we don't have to completely obsess over them and count points and, you know, try to estimate, you know, the calories in, you know, whatever, a plate of pasta, bar la grassa, which would be impossible and also might really freak you out. And so you just have to write, have, have knowledge. And so when I do have people track, but I have them track in order to, to create and plan. So I have their track ahead of times. Like you're about to eat breakfast, use an app to create a meal that's going to fit the formula. And the app can help you do that because it's just a database full of, you know, tons of food and tons of info about food.So what, does that make sense?Stephanie Hansen:Yeah, it does. It's exactly the opposite of what I do because I starve.Stephanie A. Meyer:I noticed it like when, when I was writing more about restaurants in the Twin Cities and I learned pretty fast. If I show up at a restaurant starving, it is like, you know, game on, and it's not going to work. It works a lot better if I show up and I'm like normal hungry for dinner and I make the effort to eat some salad first, eat some veggies first, start with protein way, play down the carbs and you know, and if I'm going to have something to drink, I'm probably going to go for a glass of wine versus a cocktail because the cocktail is just going to have so many more calories in it. So. Yeah, because calories matter. So it's like that's the nuance. If you think that calories don't matter, then you're completely losing the script. But if you're completely obsessed with them and you try to restrict yourself, down, down, down, down, down, that's going to backfire and fail too.So we're aiming in that middle place.Stephanie Hansen:I, I love this about you, that you're very moderate in your approach and there's room for error and there's room for Oops. Fell off the wagon last night. Like, let me get back started this next morning. What apps do you like for people?Stephanie A. Meyer:Yeah, I really. Whatever one people enjoy using. So I have a lot of clients that used to do Weight Watchers. The Weight Watchers app used to be completely worthless because you couldn't see the macronutrients on it. You couldn't see protein, carbs and fiber and fat. Now you can. Like they've updated the app. So I have.If you are a person who's really comfortable in the Weight Watchers app, then there's no need to switch, you know, to something else. Some people pay for MyFitnessPal, that's fine and great. The free My Fitness Pal isn't so helpful. It's really hard to see what you're doing. I have clients use Carb Manager if they've never used an app before because it's free. And it's like so easy to use. The database is fantastic. The caveat with that is you can tell by the name that it's meant for people who are really obsessed with carbs.Maybe they have diabetes, they're doing keto, we don't use it that way. So we have to go in and change the settings to custom and then plug our formula that we map out for people in it. And then they know, they're like, okay, this is how many grams of protein I need to be aiming for in a meal. And the way you figure that out is by putting, you know, okay, I'm thinking about having two eggs and a couple of chicken sausages and you know, some of this Dave's killer bread toast and, and some strawberries. Where does that get me? And then, you know, okay, well that's not quite there. How can I change it? And then we work on changing it so that you really get that satiety with little tweaks.Stephanie Hansen:What is a typical client of yours look like?Stephanie A. Meyer:Yeah, there kind of isn't one, which I think is so fun. I mean, I've had women, I've had moms who've bought coaching for their 20 year old daughters. How fun is that to have a mom who wants their daughter to ignore diet culture and understand. And I love coaching those young women because they are, they catch on so fast and, and, and then all of their friends want to know what they're doing and all of a sudden they're telling their friends how to do things differently. And they're, you know, they're just a health conscious group of people. They're drinking a lot less, they're already kind of working out, they're great about water, you know, and they have their little Stanley cups and they take them everywhere. It's very fun. I have clients who are in their 80s who are, you know, definitely not perimenopausal, but who are really wanting to not be frail and who do not want to lose their independence and their mobility.And that is really fun because talk about a generational shift in how to eat, just very, very different. And then the majority are probably somewhere between the age of 40 and 65. Mostly women who are experiencing perimenopausal symptoms or menopause and starting to gain weight, feel like they don't know why and really want to like, stop. So that's, that's the majority. And then, and then I've got, you know, women who are, I've probably got, I don't know, six clients Right now who are taking Ozempic, and they want to make sure that they're really covering their basis with nutrition, because Ozempic is a pretty miraculous medication. But you can also screw it up. I mean, if you just don't eat, then you're going to create a mess. And so all of the ways that I talk about eating like that satiety formula, absolutely applies to Ozempic.You have to make sure you're eating enough protein, you have to make sure you're eating fiber. You have to get that. You have to work to get the nutrition in when you're not that hungry.Stephanie Hansen:So, yeah, and, and when you look at what, what do you think gets someone to the point where they hire a coach about nutrition?Stephanie A. Meyer:I love this question. I just, I asked ChatGPT this question the other day, like, I was having a conversation with our friend Tracy Morgan, because we were talking about women who are, you know, even if they're getting laid off from a job, they will still go get their hair done. They will still get Botox. They will still, you know, those are essential. What makes. I'd love your feedback on this, frankly. What makes. Because you're an amazing marketer, what makes your health and nutrition feel as essential as, like, getting your nails done, getting your hair done in skin care, where you will absolutely, you know, budget however much that is for you and, and keep it vital.And, and I think the answer in terms of people that hire me is that they, they, they just realize that their same groove repeated is not working. You know, they've like, given it their all. They have decided to join a gym, they have decided to eat more protein, and it isn't getting them where they wanted to. And the promise of doing those things is not showing up. And they realize, okay, I do need a little bit more information than just work out and eat protein.Stephanie Hansen:And I feel like we're for sure in recessionary times, but no one has called it that yet.Stephanie A. Meyer:Oh, God. For sure. Yes.Stephanie Hansen:The way that people are spending money is shifting the way that people are. I mean, food is costing 30% more, so that's part of it and also what we value. So I guess the answer to that is to see yourself as worth it because you prioritize your kids, you'll prioritize your dog, you'll prioritize basically everything in your life before yourself. If you're like most women that I know.Stephanie A. Meyer:Yep, I think that's absolutely it. And I think there is fear. There's fear of the food being depressing or feeling Restrictive. There's fear of, you know, being told to go do super hardcore workouts. There's fear of the loss of, you know, a whole time in your life where you didn't have to care about this stuff and now you have to start. And grief and shame around all of it. And all I can say is that it's. It's none of those things like it is.And then there's also guilt. There is the guilt of focusing on yourself. That one we are going to do. We are going to create a focus on you and your health. Sometimes it brings up some, you know, conflict with a partner. You know, if you've got a partner who likes to eat a certain way and all of a sudden you're wanting to make some shifts that can be in the mix. There's. We have very deep conversations about the fact, you know, I've got some women who have had a terrible relationship, not a terrible relationship with their mom, but a terrible conversation, a lifetime conversation with their mom about their weight, a mom critical of their weight and critical what they're eating.And they just don't even want to open Pandora's box. They don't want to look inside and see the grief there. And so I understand all of those reasons, but that's why I try to make it really fun and very doable. I mean, the formula piece really kind of came out of me just constantly challenging myself. What can I offer that can tell you exactly what to do? Yeah, and I love do it is up to you.Stephanie HansenI feel like a book is coming for you too. I don't know if you're thinking about it, but I'd love to see, like, the plates and the size of portions and like, really taking this formula to the next level. Of course I'm always thinking about books because that's what I do.:Stephanie A. Meyer:But, yeah, I'm not. I'm not super dying to write a book. I gotta say, so hard.Stephanie Hansen:Stephanie, if people want to hire you as a nutritional coach, how do they do that? Because I know a lot of people are going to listen to this podcast and want more information.Stephanie A. Meyer:Oh, I love it. Thank you for having me. I miss you. This is really same laughing, awesome. So I would say, I mean, a couple different ways. One, I am stephanie.ameyer on Instagram, and that's a great way to reach out to me. And I post these meals that we're talking about almost every day to help people. My substack is the Project Vibrancy newsletter.You can definitely reach me there. And then my Blog Fresh Tarts. You can reach me there. So I'm pretty easy to find, actually. I'm kind of all over the place. But yeah, send me a note through Instagram or reach out through substack, I would say are the two best ways. Plus you can see a lot of how I think and talk about food and share recipes and all of that is happening in both of those places.Stephanie Hansen:And one last question, because we talked about budgeting and that people don't prioritize themselves. Is there, if someone was going to budget for you in their life to make some substantial changes, like is there a weekly or a monthly just sort of cost that people can plan for so they can put the emphasis back on themselves?Stephanie A. Meyer:Right. So in a few different ways, I mean, I. If someone is really wanting to make a shift and they've been failing, I really just recommend coaching with me because everything is included with that. I include my course, which is where we learn about menopause and perimenopause and what that means for nutrition. I include the project, pregnancy, meal plans, all sorts of other recipes, everything else. And then we meet and talk about where you are, your age, your activity level, whatever. And it's very affordable. It's like 100 bucks an hour.But I include all the other things and I do four sessions. If someone think about that because like.Stephanie Hansen:My Gym membership is $225 a month, so I can play pickleball eight times a month.Stephanie A. Meyer:I mean that is exactly it. It's like. And I have several clients who continue on with me. You don't have to, but because we develop this relationship and I hold people accountable and then that can go on. I do meal plans. If people just want meal plans, that can happen. And that's a monthly fee of like $25. And it's just an entrepreneur so cheap and, and save so much money.That's the really fun thing about meal planning, especially with grocery costs, is that, you know, we. I forget what percentage of American food ends up in the trash. It's a third. And it's probably true for a lot of people's refrigerators too. And so when you meal plan, that is a great thing. You really do. Less takeout, any throwaway, a lot less food.Stephanie Hansen:I love it.Stephanie A. Meyer:So those things are those, those things are possible. So yeah, I've got different ways. And then of course I suggest for a lot of people two other things. One, a lot of health plans cover nutrition coaching. And so I generate a receipt for people. You get reimbursed and that is free, then free. Obviously not free, but you know what I mean. And then if you use PayPal, Shop Pay, I've got a lot of people who pay in installments, and then you just spread the fee out over.So anyway, it's all of those things. And I love the question about where do you prioritize the cost of your health? Not just on the healthcare side, where things are going wrong, but on the prevention side, where it's going.Stephanie Hansen:Right, Right.Stephanie A. Meyer:And that's just a question we can leave people with to ponder.Stephanie Hansen:Okay. I love it. Thank you so much for joining me. I'm gonna put this podcast up. I'm gonna present it on Friday. I'm gonna release it. I'm gonna put the show notes in.Stephanie A. Meyer:Beautiful.Stephanie Hansen:Just keep on keeping on. I just was moved by what you wrote, and it was so clear, and it just really struck home with me. And I thought people need to hear this message. So thanks for joining me today.Stephanie A. Meyer:Thank you so much. I love it.Stephanie Hansen:We'll talk soon. Okay, bye.Stephanie A. Meyer:Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Ayúdame - Corre Meyer Misionero A España by Iglesia Bautista Bíblica de Long Beach

Recapping Week 1 on the Missouri side and looking ahead to Week 2

Listen as Brian Meyer interviews our host Calvin Christoforo.

Fr. Meyer shares his year-long challenge of running a 5K every day—adding up to 1,131 miles, or 43 marathons—and the lessons it taught him about discipline, commitment, and perseverance.   In this Sunday's readings, we are reminded to “persevere in running the race that lies before you.” Life, marriage, family, and faith all require daily recommitment—even when it's difficult, inconvenient, or painful.   Just like running, following Christ isn't about one big moment—it's about the small daily steps, the willingness to sacrifice, and the perseverance to keep going. And we don't do it alone—we are surrounded by a great cloud of witnesses who encourage us along the way.  

Meyer: buscamos apaciguar al monstruo, sin sumisión; recordemos, no hay simetríaEnlace para apoyar vía Patreon:https://www.patreon.com/julioastilleroEnlace para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2Tienda:https://julioastillerotienda.com/ Hosted on Acast. See acast.com/privacy for more information.

In the Public Interest is excited to present its third annual miniseries examining notable decisions recently issued by the United States Supreme Court. In this episode, host Felicia Ellsworth is joined by WilmerHale Counsel Joey Meyer to discuss Mahmoud v. Taylor, which concerns the constitutional rights of parents who send their children to public school to opt their children out of lessons that may be at odds with their religious beliefs. WilmerHale represented the appellee in the decision.Together, Meyer and Ellsworth cover the background of the case and the implications of the Court's ruling on issues like parental rights, LGBTQ+ rights, and religious freedoms. Meyer also shares additional context from his experience as one of the WilmerHale lawyers who helped secure a victory for the public schools in the Fourth Circuit before going on to help represent them before the Supreme Court.

Few forerunners of the modern conservative movement are as important, little known, and underappreciated as Frank Meyer.  Meyer possessed the IT factor that made women want him and men want to be associated with him.  He used that in his early years to advance Marxism in England—building an impressive Marxist organization that had the attention of UK's government, dating the Prime Minister's daughter while calling for the violent overthrow of the Prime Minister's government, and becoming a national celebrity as the nation debated whether he should be exiled.  But later in life, when he turned to the Right, that same charisma was used to help William F. Buckley build a fledgling conservative movement that ultimately changed the politics of the nation.   Joining Josh to discuss this most remarkable life is Daniel J. Flynn, author of his latest book: The Man Who Invented Conservatism: The Unlikely Life of Frank S. Meyer.   About Daniel J. Flynn From spectator.org Daniel J. Flynn, a senior editor of The American Spectator, serves as a visiting fellow at the Hoover Institution for the 2024-2025 academic year. His books include Cult City: Harvey Milk, Jim Jones, and 10 Days That Shook San Francisco (ISI Books, 2018), Blue Collar Intellectuals: When the Enlightened and the Everyman Elevated America (ISI Books, 2011), A Conservative History of the American Left (Crown Forum, 2008), and Intellectual Morons: How Ideology Makes Smart People Fall for Stupid Ideas (Crown Forum, 2004). In 2025, he releases his magnum opus, The Man Who Invented Conservatism: The Unlikely Life of Frank S. Meyer. He splits time between city Massachusetts and cabin Vermont.    About The Book Frank Meyer devised the blueprint for American conservatism—fusionism—championed by Barry Goldwater, Ronald Reagan, and so many to this day. Yet long before and far away, Communists in London chanted “Free Frank Meyer!” to block the deportation of a comrade who was their cause célèbre. Those fervent Marxists could never have predicted that their hero would one day provide the intellectual energy necessary to propel conservatives to political power.    The Man Who Invented Conservatism unveils one of the twentieth century's great untold stories: a Communist turned conservative, an antiwar activist turned soldier, and a free-love enthusiast turned family man whose big idea captured the American Right. This intellectual migration coincided with a clandestine affair inside 10 Downing Street, service as a lieutenant to the man who later constructed the Berlin Wall, and neighborly chats with the pop-star and poet celebrity next door. Present at the creation of National Review, Meyer helped launch Joan Didion's writing career. From H. G. Wells to Henry Kissinger to Milton Friedman, he rubbed shoulders with everyone who mattered.   Having discovered Meyer's previously unexamined correspondence in an old soda warehouse, Daniel J. Flynn documents this saga in The Man Who Invented Conservatism, exposing the rivalries, jealousies, friendships, and fights that shaped the movement and what it means to be a conservative today.  

Meyer, Michael www.deutschlandfunk.de, @mediasres

In this episode, we talk with Susan Sauvé Meyer about Aristotle's views on moral responsibility, especially his conception of voluntariness.Susan's website: https://philosophy.sas.upenn.edu/people/susan-sauv%C3%A9-meyerSusan's book: How to Flourish: An Ancient Guide to Living WellTwitter: https://twitter.com/thefreewillshowInstagram: https://www.instagram.com/thefreewillshow/?hl=enFacebook: https://www.facebook.com/The-Free-Will-Show-105535031200408/

Meyer, Michael www.deutschlandfunk.de, @mediasres

Radiothon guest host Doug Meyer joins us in-studio for the next hour (Hour 3) full 2615 Sun, 31 Aug 2025 19:05:31 +0000 iJYAmgNMPElo4khfggmQEzKa2nEdYbi4 sports Hit & Run with Matt Spiegel sports Radiothon guest host Doug Meyer joins us in-studio for the next hour (Hour 3) Hit & Run is a Chicago baseball staple, airing Sundays at 9 a.m. on 670 The Score during the MLB season. 2024 © 2021 Audacy, Inc. Sports False https://player.

GIVEAWAY LINK (Open til 9/13/2025): https://forms.gle/4oR5tbrfq4ZA3hih7In this video, Peter is joined by Dr. Ryan Meyer from Detroit Baptist Theological Seminary, author of “This Generation in Matthew 24:34 and The New Exodus” (2025). How should we understand the phrase, “this generation will not pass away until all these things take place”? Dr. Meyer walks us through the important backdrop of the word “generation” (γενεά), and how Matthew appeals to the Old Testament context. Enjoy this fascinating conversation!Time Stamps:00:00 Introduction02:19 Who is Dr. Ryan Meyer?04:36 Why Write on This Generation?09:20 Why Do Some People say Matt 24:34 is Embarrassing?11:45 Survey of the Main Interpretations of Matt 24:3418:30 The Lexical Meaning of Genea (Generation)27:11 The Old Testament Background of Deuteronomy 3239:09 The Structure of the Olivet Discourse49:00 Why Only Focus on Matthew?54:13 Isn't Jesus Clearly Talking to "That Generation"?59:28 Is There a Better Translation of "This Generation"?1:01:55 Why Does This Issue Matter?1:05:33 Concluding Thoughts and Book InformationMore about Dr. Ryan Meyer: https://dbts.edu/faculty-meyer/Book Link: https://www.amazon.com/dp/B0FGJH1T12/Detroit Baptist Theological Seminary: https://dbts.eduMeyer's Article on the Abomination of Desolation: https://drive.google.com/file/d/1TGzzKEudNiNuDm4FFvmwMCHX6mOfIox3/viewIf you have found the podcast helpful, consider ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠leaving a review on Itunes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠rating it on Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. You can also find ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Bible Sojourner on Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Consider passing any episodes you have found helpful to a friend.Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠petergoeman.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more information on the podcast or blog.Visit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ shepherds.edu⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more on Shepherds Theological Seminary where Dr. Goeman teaches.

In this Sunday's homily, Fr. Meyer reflects on one of the most difficult topics to preach about: money. Jesus spoke about it often—because how we use our resources reveals what (and who) we truly love.   But this message goes deeper than finances. Inheritance, possessions, and even our spiritual treasures can be hoarded rather than shared. God doesn't want our money—He wants our hearts. And He calls us not just to tithe, but to live generously, freely, and faithfully, giving back from all He has entrusted to us.  

Talking Missouri High School Football

Devoted Know Your Enemy listeners will recall that, in November 2021, we released a fairly dense, theory-driven episode on Frank Meyer, the Communist from New Jersey whose exploits on behalf of the Party in the UK got him kicked out of the country and back to the United States, where he eventually turned right and became a key figure in the post-war U.S. conservative movement, both as an editor at National Review and an architect of institutions like the American Conservative Union, Young Americans for Freedom, and the Conservative Party of New York. Of course, we had more to say about Meyer, and we're devoting another episode to him, this time focused on the details of his incredible life, thanks to the publication of an extraordinary new biography of Meyer, Daniel J. Flynn's The Man Who Invented Conservatism: The Unlikely Life of Frank S. Meyer. Flynn discovered a trove of never-before-seen papers of Meyer's that range from personal documents (tax returns, Christmas cards from Joan Didion, his dance card from college) to his correspondence with nearly every conservative writer and intellectual of note in the 1950s and 60s. Armed with these files, Flynn offers a vivid portrait of a brilliant, eccentric political life and mind.Listen again: "Frank Meyer: Father of Fusionism" (November 10, 2021)Sources:Daniel J. Flynn, The Man Who Invented Conservatism: The Unlikely Life of Frank S. Meyer (2025)Frank S. Meyer, In Defense of Freedom: A Conservative Credo (Regnery, 1962)F.A. Hayek, "Why I am Not a Conservative," from The Constitution of Liberty: The Definitive Edition (2011)George H. Nash, The Conservative Intellectual Movement in America Since 1945 (Basic Books, 1976)Garry Wills, Confessions of a Conservative (Doubleday, 1979)"Against the Dead Consensus," First Things, March 21, 2019...and don't forget to subscribe on Patreon for access to all of our bonus episodes!

In this episode of Theologically Driven, Dr. Ryan Meyer discusses his new book exploring the meaning of “this generation” in Matthew 24:34. He examines how this phrase has shaped eschatological debates and argues that it refers not to a time-bound group, but to a rebellious lineage within Israel. Drawing from Deuteronomy 32 and other biblical texts, Meyer explains how this generation persists until Christ's return, when it will be renewed. The conversation also touches on the concept of a “New Exodus” and the future restoration of Israel. This episode offers a thoughtful defense of Scripture and a hopeful view of God's redemptive plan.Learn more about DBTS at https://dbts.eduRegister for the E3 Pastors Conference at https://e3pc.org

Es fundamental que en este sexenio se intente y se logre aclarar el caso Ayotzinapa: Lorenzo MeyerEnlace para apoyar vía Patreon:https://www.patreon.com/julioastilleroEnlace para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2Tienda:https://julioastillerotienda.com/ Hosted on Acast. See acast.com/privacy for more information.

In her letter, Anna Miller of Camas supports Janna Meyer for the Clark County Charter Review Commission. Miller highlights Meyer's positions on public safety, balanced budgets, tax limits, and non-toll transportation funding, noting her governance and management background. https://www.clarkcountytoday.com/opinion/letter-the-people-who-we-elect-to-sit-at-that-review-table-is-a-big-deal/ #Opinion #LetterToTheEditor #ClarkCounty #AnnaMiller #JannaMeyer #CharterReview #PublicSafety #BalancedBudget #Elections

Nini Meyer is Founder & CEO at Positive Tracks where she supports younger generations in building healthy futures through sport activism. Rooted in hands-on leadership training, team building, inclusion and connection, Positive Tracks helps young adults build and lead athletic events to champion the causes they care about most. Nini grew up in Lyme, NH, and returned to New Hampshire in her mid-twenties to raise two sons and many dogs. Nini enjoys endurance sports and the outdoors. She has served as a Board Trustee of Children's Hospital at Dartmouth; The Hopkins Center for The Arts at Dartmouth; of the Jane B. Cook Charitable Trusts, The Lyme Foundation; Hypertherm HOPE Foundation, and Planned Parenthood of Northern New England.ParentShift course 30% OFF with the code TRIBE. Link below: ParentShift (English): https://www.hernanchousa.com/courses/parentshift?ref=c23daaEntrena Tu Legado (Spanish): https://www.hernanchousa.com/courses/entrenatulegado?ref=c23daaConnect with Nini on LinkedInOther Social Media Links for Nini:Twitter/X: https://x.com/MeyerNiniInstagram: https://www.instagram.com/nini.meyer/Positive tracks LinkedIn: https://www.linkedin.com/company/postracks/Positive tracks Website: https://www.positivetracks.org/?utm_medium=social&utm_source=linktree&utm_campaign=our+website+You can explore more of Hernan's work on his website, https://www.hernanchousa.com/.Music Production by Sebastian Klauer. You can reach him at klauersebas@gmail.com

Welcome to ALIVE! with Fr. Jonathan Meyer. This week, on the 22nd Sunday in Ordinary Time, the Gospel challenges us to rediscover the simple but powerful act of hospitality. When was the last time you invited someone into your home for a meal—or were invited yourself? Sharing food and conversation is not just social, it's deeply spiritual. Jesus calls us to open our doors not just to friends and family, but especially to the poor, the forgotten, and those who may feel alone. Fr. Meyer reflects on the Gospel and his own memories to encourage us to reclaim the dinner table as a place of faith, fellowship, and evangelization.

Brain-Computer-Interfaces können die innere Stimme auslesen – für Menschen mit gelähmten Stimmbändern eine Möglichkeit, um quasi wieder zu sprechen. Damit das Hirnimplantat nicht aus Versehen Geheimnisse ausplaudert, gibt es einen Passwortschutz. Meyer, Anneke www.deutschlandfunk.de, Forschung aktuell

We're counting down the days until the publication of The Hallmarked Man! Nick Jeffery and John Granger take perhaps the last look at Rowling's most recent postings before they dive into discussion about the meaning and artistry of Strike8.In today's conversation, they review Rowling's relationship with Stephenie Meyer, the author of the Twilight series, a New York Times feature article ‘The Wizard's Everlasting Spell' about the growth of Potter fan fiction with a romantic twist, and Rowling's acerbic review of Nikola Sturgeon's memoir Frankly. Nick and John discuss along the way the initial response of cultural gatekeepers to the quality of the writing in Harry Potter, the history of Rowling's relationship with the writers of romantic fan fiction using her characters in light of Fifty Shades of Gray, and Hogwarts Professor's role in making ‘Rowling Studies' legitimate and the culture-wide acceptance of Rowling as a writer of merit “something we've always known” rather than a controversial assertion.And what does all that have to do with the imminent release of Hallmarked Man? Nick and John share their more-than-tentative plans for reading Strike8 and the best way — not the only way, of course, but a much better way than, say, cataloging predictions everyone will forget by mid-September — to prepare for our first reading of an epic Rowling-Galbraith title.We hope you are as excited as we are to the advent of Hallmarked Man and that you're looking forward to exploration of its breadth and depth beneath the surface plot with us in the coming month!Links To Subjects Discussed Above:The Wizard's Everlasting Spell Why Magic, Dragons and Explicit Sex Are in Bookstores Everywhere: Romantasy is propping up the fiction market. Thanks to a generation that grew up reading about a boy wizard. (The New York Times, 20 August 2025, Alexandra Alter)The new version of the [‘Dramione' Potter fan fiction] story that so captivated Ms. Stallone will soon be released as “Alchemised,” and the novel's publisher, Del Rey, is betting that the feverish devotion to its fanfiction predecessor will translate into blockbuster sales. Del Rey has ordered a first printing of 750,000 copies for the novel's release in late September; translations are lined up in 21 languages.Besides appealing to hordes of existing fans, “Alchemised” has another advantage: It taps into the raging appetite for romantasy, a subgenre that blends fantasy elements like magic, fairies and dragons with love, yearning and explicit sex.In a way, the romantasy explosion — driven by the success of blockbuster authors like Sarah J. Maas and Rebecca Yarros, whose series have sold millions upon millions of copies — stems from the legacy of popular young adult series like “Twilight” and “Harry Potter.” Those books molded generations of young readers who have grown up but still crave big fantasy novels — now with a dose of erotica.“They grew up with the characters, and the stories ended, but there's still such a huge appetite,” said Leah Hultenschmidt, publisher of the romance imprint Forever. “They're still hungry for that magical world building, an epic cast of characters and heroism, and maybe they just want it a little spicier.”Publishers are frantically searching for the next breakout romantasy series. Last year, romantasy sales topped more than 32 million copies in print alone, a 47 percent jump over the previous year, according to Circana Bookscan. Five of the 10 best-selling adult fiction titles this year are romantasies. At the same time, adult fiction sales overall have stagnated.The kind of romance that's selling like crazy now — erotically charged genre mash-ups — first took off in fanfiction before publishers recognized there was an appetite for it.“For a long time, you had to go to fanfiction to find that,” said Anne Jamison, a professor of English at the University of Utah who has studied fanfiction. “Romantasy basically is what fanfiction made.”* Alchemized Sen Lin Yu* ‘Romantasy' Novels on Amazon, Etc.The twilight of Nicola Sturgeon: J.K. Rowling reviews FranklyI know I'm stating the obvious, and I'll probably be one of countless reviewers making the same point, but it's impossible to read Nicola Sturgeon's memoir without remembering the smash hit fictional franchise, Twilight by Stephenie Meyer. For those who don't know (ie, everyone who wasn't a tween or teenage girl, or living with one, 2005-2015), Twilight was massively popular for roughly a decade, each new book or film being greeted adoringly by its devoted fans. [opening paragraph)Rowling and Romantasy:* ‘The Twenty Richest Authors in the World:' Rowling #2 (!), Meyer #18, Collins #20* The Sunday Times' List of the “100 Bestselling Books of the Last Five Decades:” Rowling #23, Meyer #42, 58, 59, and 64* Twilight Book Sales * Stephen King: “Stephenie Meyer Can't Write Worth a Darn”* Speaking of Disappearances – Whatever Happened to Stephenie Meyer?* Fifty Shades of Grey Book Sales* ‘Fifty Shades Outsells Harry Potter'* ‘Rowling Refuses to Read Fifty Shades'* Rowling about Sales of Fifty Shades: “Just think how many books I could've sold if Harry had been a bit more creative with his wand.”Rowling August 2025 Tweet about Writers who are All Lake No Shed (and Vice-Versa) The Silkworm and its Women Writers:* Kathryn Kent: “I write fantasy with a twist… It's fantasy slash erotica really, but quite literary” (416) “She makes Dorcus Pengelly look like Iris Murdoch” (232)* Dorcus Pengelly: “She writes pornography dressed up as historical romance” (225)* Elizabeth Tassel: All Shed, No Lake (per Strike)You told Quine that Bombyx Mori sounded brilliant, that it would be the best thing he'd ever done, that it was going to be a massive success, but that he ought to keep the contents very, very quiet in case of legal action, and to make a bigger splash when it was unveiled.And all the time you were writing your own version. You had plenty of time to get it right, didn't you, Elizabeth? Twenty-six years of empty evenings, you could have written plenty of books by now, with your first from Oxford… but what would you write about? You haven't exactly lived a full life, have you?… (442)Did it feel good, raping and killing your way through everyone you knew, Elizabeth? One big explosion of malice and obscenity, revenging yourself on everyone, painting yourself as the unacclaimed genius, taking sideswipes at everyone with a more successful love life, a more satisfying — (440)* Michael Fancourt about women writers (298):I said that the greatest female writers, with almost no exceptions, have been childless. A fact. And I have said that women generally, by virtue of their desire to mother, are incapable of the necessarily single-minded focus anyone must bring to the creation of literature, true literature. I don't retract a word. That is a fact.* Hobart's Sin, Owen Quine's first and best novel, the “Key” to Tassel's Bombyx Mori, the “book within a book:” “The plot of Hobart's Sin turns on Hobart, who's both male and female, having to choose between parenthood and abandoning his aspirations as a writer: aborting his baby, or abandoning his brainchild” (229)* “It's all about a hermaphrodite who's pregnant and gets an abortion because a kid would interfere with his literary ambitions” (242)* Rowling about The Silkworm: It is the Story that Inspired the Series, the Lake OriginActually, the plot for Silkworm predated the plot for Cuckoo's Calling. I'd had the idea for that plot, the book within the book, for seven or eight years before I wrote it. That often happens with me, I have an idea and I keep it and sit on it. But I keep it and I play with it like a Rubik's cube and there'll come a point where everything clicks and it's ready to be written. I have a lot of notebooks filled with these kinds of things. Silkworm was like that. I sat on that plot for a long time before using it.* “It's a novel about novels with another novel inside it” (~1;15)Reading for Wisdom and JolliesAn Introduction to and Example of Reading Rowling at Four Levels: A Quadrigal Reading of The Christmas PigReading Rowling the Hard, Right Way versus Enjoying the Surface Story and Discussing Themes: An Introduction to Perennialist ReadingTraditional Symbols in Harry Potter and Cormoran Strike: A Perennialist ViewHarry Potter's Bookshelf — What to Read to Understand Rowling's Artistry and How to Read Her Work to Grasp Her Meaning and IntentionThe Deathly Hallows LecturesHarry Potter as Ring Cycle and Ring Composition* ‘How Does Ring Composition Work Anyway?'Darke Hierogliphicks: Alchemy in English Literature from Chaucer to the Restoration (Stanton Linden)How to Think About The Ink Black Heart Pre-Publication – Seven Tools for Serious Readers to Review (February 2022)And Don't Forget!* In Praise of Friendship - a Robin and Strike Heresy Get full access to Hogwarts Professor at hogwartsprofessor.substack.com/subscribe

Hebrews 12:4-17. D.K. Meyer. Eleventh Sunday after Pentecost -C http://www.standrewlcms.org / Donate

You may not have ever heard the name of a man who was among the most profound intellectuals of the modern ⁠conservative movement⁠ in America. Frank S. Meyer was the man who came up with the idea of fusionism, an alliance between traditionalists and libertarians that underpinned the anti-communist bloc that composed the American Right for the latter half of the 20th century. Ironically enough, Meyer first came up with the idea of fusionism when he was an out-and-proud Communist, though he initially used the term as a unification of the American Founding and communist ideas a la Howard Zinn's “A People's History of the United States.”  Daniel Flynn, a Hoover Institute fellow and senior editor of “The American Spectator,” has spent the last few years writing a new biography of Meyer called “The Man Who Invented Conservatism.” His book brings to light new documents and information about Meyer's life previously unknown, and he joined ⁠“The Signal Sitdown”⁠ to discuss the man-turned-missing-link in the conservative movement. Keep Up With The Daily Signal   Sign up for our email newsletters:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.dailysignal.com/email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠     Subscribe to our other shows:    The Tony Kinnett Cast: ⁠https://megaphone.link/THEDAILYSIGNAL2284199939⁠ The Signal Sitdown: ⁠https://megaphone.link/THEDAILYSIGNAL2026390376⁠   Problematic Women:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠https://megaphone.link/THEDAILYSIGNAL7765680741⁠   Victor Davis Hanson: ⁠https://megaphone.link/THEDAILYSIGNAL9809784327⁠     Follow The Daily Signal:    X:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://x.com/intent/user?screen_name=DailySignal⁠ Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.instagram.com/thedailysignal/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Facebook:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://www.facebook.com/TheDailySignalNews/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Truth Social:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ https://truthsocial.com/@DailySignal⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  YouTube:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠https://www.youtube.com/dailysignal?sub_confirmation=1⁠    Subscribe on your favorite podcast platform and never miss an episode. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The P.A.S. Report Podcast, Professor Nick Giordano sits down with Daniel J. Flynn, author of The Man Who Invented Conservatism, to explore the remarkable journey of Frank Meyer. Meyer is the communist-turned-conservative who shaped the intellectual foundation of the American Right. We discuss Meyer's dramatic transformation, the birth of fusionism, and what his story reveals about the state of conservatism today. Is the movement still anchored in limited government, individual liberty, and fiscal responsibility, or has it lost its way? Episode Highlights The extraordinary life of Frank Meyer: from Marxist revolutionary to the architect of modern conservatism. How Meyer's philosophy of “fusionism” united libertarians and traditionalists and whether it still resonates in today's fractured conservative movement. The current strength of conservatism: Do today's leaders still stand for limited government, fiscal responsibility, and individual liberty?

Ravis and Meyer draft college football teams as well as discussing the Sooners' history of great receivers and the Dallas Cowboys playing terribly in the preseason. Follow Matt on X @mattravis and WWLS @sportsanimal, thesportsanimal.com, and The Sports Animal app!See omnystudio.com/listener for privacy information.

It's Murf fuckin' Meyer! Keith and Murf trick you with apparently frivolous thoughts on Superman to help wake you up to the state of the world. Boom! Gotcha! The duo also discusses President Trump overhauling the Smithsonian and history as well as your parents catching your written or drawn “art” as a kid.