Podcasts about modern food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

In this powerful episode of Unstress Health, Dr Ron Ehrlich is joined by a true pioneer in healthcare -

In this episode of The Macro Hour, Nikkiey sits down with Stephen Rofrano — co-founder and CEO of Ancient Crunch — for a conversation that will change the way you look at food. Stephen breaks down how modern nutrition became so confusing, why seed oils and ultra-processed foods are quietly sabotaging our health, and how real, traditional foods support stronger bodies and better energy. They also explore the everyday toxins we overlook — from plastics to fragrances to cookware — and the simple shifts anyone can make to feel clearer, stronger, and more in control of their health. Stephen's approach is practical, eye-opening, and grounded in getting back to what our bodies were designed to eat. If you've ever wondered why you're “doing everything right” but still not feeling your best, this episode is a must-listen.Where to Find StephenInstagram/TikTok: @reallytanmanMASA Chips: https://masachips.comVandy Crisps: https://vandycrisps.comClick To Watch A Free Macro TrainingClick To Apply For Our ProgramsIf you've got a story about how The Macro Hour Podcast has positively impacted your life, we'd love to hear from you! Fill out this short form for a chance to be featured!Wanna collaborate with WarriorBabe? Click HERE! Follow Nikkiey and WarriorBabe's Socials:WarriorBabe - Instagram | Facebook | YouTube | WebsiteNikkiey - Instagram | Facebook | TikTok Welcome to The Macro Hour Podcast, where we talk about mindset, methodology, and tactics that will help you lose body fat, build muscle, be strong, and feel insanely confident. We've got a no-bullshit, no-nonsense approach with a lot of love and heart to help you reach your goals.

On this episode of “Building a Modern Food Brand,” host Christina Downey sits down with Matthew Newman, CCO at It's Skinny, to talk about the hard choices founders must make early — and why focus, discipline, and a clear go-to-market strategy matter more than saying “yes” to everyone. Matthew shares: - Why startups must define where they want to live — and hold firm - How It's Skinny reset its core strategy before scaling - The breakthrough behind their new low-carb, low-calorie rice innovation

You're doing all the right things—so why does your body still rebel? The answer might be hiding in the additives your food won't tell you about.In this episode of Migraine Heroes Podcast, host Diane Ducarme uncovers how everyday additives and preservatives—often hiding behind friendly labels—can silently hijack your hormones and inflame your nervous system.You'll discover:

Morley Robbins is the creator and founder of The Root Cause Protocol. Morley received his BA in Biology from Denison University in Ohio and holds an MBA from George Washington University in healthcare administration. Morley has trained in wellness coaching, nutritional counselling, and functional diagnostic nutrition. He was known as the Magnesium Man due to his extensive research into and the understanding of magnesium's role in the body and the body's response to stress. Today, Morley is researching the intricate relationship between the three ring circus; copper, iron, and oxidative stress and their impact upon mitochondrial function and immune response. He is a firm believer that we have been misled and misfed as it relates to medicine and nutrition. As a certified health coach with an expertise in Hair Tissue Mineral Analysis (HTMA), Morley has performed over seventy-five hundred one-on-one consults, helping people feel better by empowering them to get to the root cause of their symptoms. Instagram: Insthttps://www.instagram.com/therootcauseprotocol?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw%3D%3D X: The Root Cause Protocol (@RCPCopper) YouTube: https://www.youtube.com/@TheRootCauseProtocol TikTok: https://www.tiktok.com/@therootcauseprotocol Website: https://therootcauseprotocol.com/ Timestamps: 00:00 Trailer 00:37 Introduction 05:05 Mineral and iron insights 07:30 Frozen shoulder and metabolic links 11:06 Stress's impact on iron metabolism 17:04 Stress, minerals, and energy 21:11 Stress, resilience, and nutrients 24:22 Stress, minerals, and energy dynamics 27:00 Stress, iron, and mineral metabolism 29:08 Root cause healing protocol 37:10 Natural cure for fatigue 39:20 Nutrition's role in health 43:05 Emotions' impact on organ health 47:09 The key to true health 49:34 Where to find Morely Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

Stephanie Seneff, Ph.D., Jeffrey M. Smith, and Michelle Perro, M.D., expose the hidden dangers lurking in today's food supply. Learn about the health impacts of GMOs, pesticides, and chemical additives, and discover practical ways to protect your family's health. #FoodSafety #GMOs #ChemicalFree

Dave talks to Ruby Tandoh, bestselling food writer and author of 'All Consuming: Why We Eat the Way We Eat Now,' about the big topics in food media today (0:01). From what food criticism looks like with the new democratization of influencer-critics to the future of recipe creation, Dave and Ruby discuss complicated questions that many in food culture are asking. Dave answers an Ask Dave (55:55), then finishes with the first segment of a two-part ramen recipe by making the noodles (59:10). Get your copy of Ruby's book 'All-Consuming: Why We Eat the Way We Eat Now': https://www.penguinrandomhouse.com/books/805767/all-consuming-by-ruby-tandoh/  Check out The Great British Baking Show: https://www.netflix.com/title/80063224  Learn more about Keith Lee Learn more about Eating with Tod Learn more about Ertan Bek: https://www.tiktok.com/@newyorkturk Read the article Dave mentions about social media: https://www.newyorker.com/culture/infinite-scroll/are-you-experiencing-posting-ennui  Get your copy of Samin Nosrat's 'Good Things: Recipes and Rituals to Share with People You Love': https://www.penguinrandomhouse.com/books/622646/good-things-by-samin-nosrat/  Check out the AI site Dave discusses: Chopped.com  Read about the 'Ugly Delicious' BBQ episode: https://www.eater.com/2018/2/23/17031744/ugly-delicious-barbecue-recap-season-1-episode-5  Learn more about Dayne's BBQ: https://daynescraftbarbecue.com/  Learn more about KG BBQ: https://www.kgbbq.com/  Learn more about Interstellar BBQ: https://www.theinterstellarbbq.com/  Listen to our podcast with Dan Giusti: https://open.spotify.com/episode/31XgW8AtRSdEwGmNeLESrF?si=yUmGxoZLS1WsIOFE3M-zbw  Learn more about Sun Noodle: https://sunnoodle.com/  Learn more about LaFrieda Meats: https://www.lafrieda.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Ruby Tandoh Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why are we always sick and tired? Grass-Fed, Grass-Finished, GMO, Roundup, and a host of chemical are being fed to us by Big Food & Pharma! We are what we put into our & our pets body. I show in this presentation how corrupt the system is. This is a must watch show!Pet Health Cafe' is broadcast live at Thursdays 8PM ET and Music on W4HC Radio – Health Café Live (www.w4hc.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).Pet Health Cafe' TV Show is viewed on Talk 4 TV (www.talk4tv.com). Pet Health Cafe' Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

You get to sit in on what turned into a college class in food history and nutrition label reading!This interview is high-energy, high impact, and will fill both your academic brain and your mama heart.Becky Wells of Hippie Moms is passionate about helping other mamas understand their food and build a healthy foundation for their families, and she cuts through all the marketing confusion and teaches us how to Just. Eat. Food.I thought this interview might be more for the rookies to healthy living among us, but let's just say that I learned multiple new facts that I'm implementing immediately, so this is 100% for everyone, wherever you are on your journey!You can look forward to:Understanding the 6 major milestones in the evolution of food and how we got to this complicated modern food landscapeWhat first baby steps should be to reverse the problems we see in our healthLabel reading 101: What's important in the ingredientsLabel reading 201: What words mean absolutely nothing and why to skip the numeric data on the Nutrition FactsLabel reading 301: Organic and non-GMO certificationLabel reading 401: Hot tip on an “ingredient” to avoid and how to make the nuanced decisions about how important various commitments are in the grocery storeHow to explain to our kids the importance of listening to our bodies, understanding the connection between food and how we feel, and how to assess food marketingI love Becky's approach and her dedication to making this easier for moms, and I'm so honored by her time today. I know you'll learn a lot and can't wait to hear more about you and your kids making food with “just ingredients” and what baby steps you choose to take!!Resources We Mention on the Evolution of FoodGrab your kids to watch this video on reading nutrition labelsCheck out this episode on how organic food is labeled and might be deceiving youFollowing the dirty dozen and clean fifteenWhat's the problem with polyunsaturated oils?Becky's websiteThe Hippie Moms PodcastFollow her on Facebook, Instagram, YouTubeGet my favorite organic clothes and home goods at Pact here! Get 15% off your first order with code KITCHENSTEWARDSHIP15. Kitchen Stewardship Kids Cook Real Food follow Katie on Instagram or Facebook Subscribe to the newsletter to get weekly updates YouTube shorts channel for HPH Find the Healthy Parenting Handbook at kidscookrealfood.com/podcast Affiliate links used here. Thanks for supporting the Healthy Parenting Handbook!

The hidden cost of convenience: how modern food is fuelling a silent liver epidemic - ANH Audible article by ANH International

We're discussing the insights from the book "Ultra-Processed People" and exploring the impact of ultra-processed foods on our diets and health. Gain a deeper understanding of how these foods are designed to drive excess consumption and affect satiety.

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes. In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance. Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements. Guest Information Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes. Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences. After initially working in the areas of clinical trials, Dr. Mellor's other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities. Timestamps [03:02] Interview start [06:39] Understanding the NOVA classification [09:53] Potential pitfalls and policy implications [14:52] Food science and technology perspectives [20:47] Challenges in food classification [26:13] Health equity and policy considerations [42:31] Communication and public perception [50:30] Final thoughts and advice [51:15] Key ideas segment (Premium-only) Related Resources Join the Sigma email newsletter for free Subscribe to Sigma Nutrition Premium Enroll in the next cohort of our Applied Nutrition Literacy course Paper: Mellor, 2024 – The role of food science and technology in navigating the health issues of ultra-processed foods Go to sigmanutrition.com

Do you ever think about food safety when you sit down for a meal? It's easy to take for granted, but behind every meal, strict standards and practices ensure the food we consume is safe. In this replay episode, we revisit our conversation with Darin Detwiler, Founder and CEO of Detwiler Consulting Group. Darin's path to food safety is deeply personal, driven by the tragic loss of his son to E. coli. Darin shares how the food safety industry is adapting to technological advancements like data analytics, AI, and digital solutions while meeting the ongoing demand for consistent production. If you've ever wondered about the efforts behind keeping food safe, this episode provides an inside look at the evolving food safety landscape and how we can continue protecting consumers in a rapidly changing environment.   In this episode, you'll learn: How digital solutions like data analytics and blockchain balance long-term and short-term food safety goals The need for courage in food safety leadership to proactively manage and prevent crises The power of social media to help improve food safety and transparency   Jump into the conversation: (00:00) Introducing Next Level Supply Chain (00:45) What led Darin into the food safety industry (04:05) What Detwiler Consulting Company offers (09:20) New technology and trends in the food safety industry (14:08) How Darin and his team use AI and evolve it (16:39) Big failures that have taken place in the food safety industry (23:47) Darin's favorite technology at the moment   Connect with GS1 US: Our website - www.gs1us.org GS1 US on LinkedIn   Connect with the guest: Darin Detwiler on LinkedIn Check out Detwiler Consulting Group

This is the third in a four-part Good Energy series with Dr. Casey Means. Here Casey and Jeff explore how our hunter-gatherer genes are wildly mismatched with our modern way of living, leading to metabolic health issues. With these mismatches in mind, Casey outlines steps we can take in our nutrition, sleep, exercise, and social practices to realign our habits with our biology.This episode originally aired on June 13, 2024.Watch Casey's Commune course, Optimize Your Metabolism, with a 14-day trial of Commune Membership. Sign up for free at onecommune.com/trial.This podcast is supported by: LivOn Labs Get free samples with any purchase at livonlabs.com/commune LMNTGet a free sample pack with any purchase at DrinkLMNT.com/COMMUNEVivobarefootGo to Vivobarefoot.com/commune where you'll receive  25% offApollo NeuroGet 20% off your purchase of the Apollo wearable at ApolloNeuro.com/commune

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Podcast: Bites & Bytes PodcastEpisode: Cybersecurity's Role in Modern Food Defense with Radojka BaryckiPub date: 2024-11-26Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationIn this episode of the Bites and Bytes Podcast, Kristin Demoranville is joined by Radojka Barycki, Director of Training and Consulting at Safe Food Alliance and a food safety expert with nearly 25 years of experience.  Together, they explore how cybersecurity and food safety are becoming inseparable in today's technology-driven world.  Radojka shares her perspectives on emerging challenges like AI and traceability, the role of proactive strategies in protecting global food systems, and why trust is the foundation of food safety.  With stories from her personal journey and actionable insights for industry professionals, this episode sheds light on how innovation can both secure and transform the food industry.  A must-listen for those passionate about food safety, technology, and consumer protection! _______________________________________________ Episode Key Highlights: (0:02:09) - Food Defense and Cybersecurity Collaboration (0:03:20) - Awareness of Cybersecurity Threats in Food (0:05:55) - Personal Risk Assessments and Security Mindsets (0:11:26) - Integrating Cybersecurity in Food Safety Audits (0:13:37) - Vulnerabilities in Automated Food Processes (0:16:17) - Challenges in Traceability and AI Adoption (0:19:00) - Reactive Policies vs. Proactive Prevention in Food Safety (0:22:28) - Impacts of Food Safety Incidents on Consumer Trust (0:27:56) - Resources for Food Defense and Risk Assessment _______________________________________________ Show Notes: Traceability rule:  https://www.qualityassurancemag.com/news/navigating-the-new-fda-food-traceability-rule-meeting-requirements-and-enhancing-safety/ Food Adulteration:  https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-mitigation-strategies-protect-food-against-intentional-adulteration Food Safety Modernization Act (FSMA):  https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma Food Defense:  https://www.fda.gov/food/food-defense AI for Traceability:  https://www.food-safety.com/articles/9387-development-and-application-of-ai-for-food-processing-and-safety-regulations#:~:text=Current%20AI%20technologies%20can%20be,enhance%20traceability%20for%20food%20safety.&text=This%20could%20facilitate%20a%20quicker,of%20food%20contamination%20or%20recall. Carrot Juice Cotulism Incident 2006: https://www.cidrap.umn.edu/botulism/fourth-botulism-case-linked-carrot-juice Hazard Analysis Critical Control Point (HACCP) & the Seven Principles: https://food.unl.edu/article/haccp-seven-principles Peanut Corporation of America and FSMA: https://www.nejm.org/doi/full/10.1056/NEJMp1109388 Boars Head Incident 2024: https://www.marlerblog.com/case-news/boars-head-listeria-outbreak-deemed-over-19-states-61-sick-60-hospitalized-with-10-dead/ McDonald's Onion E. coli Incident 2024: https://www.cdc.gov/ecoli/outbreaks/e-coli-O157.html#:~:text=Recalled%20food,onions%20before%20they%20got%20sick. Spinach E. coli Outbreak 2006: https://archive.cdc.gov/www_cdc_gov/ecoli/2006/spinach-10-2006.html Tesla products mentioned:  Cybercab, Robovan, Bot https://www.tesla.com/we-robot Satellite made of wood called LignoSat (Japanese): https://physicsworld.com/a/timber-japan-launches-worlds-first-wooden-satellite-into-space/#:~:text=Researchers%20in%20Japan%20have%20launched,the%20logging%20firm%20Sumitomo%20Forestry. FDA: https://www.fda.gov/ Food Defense Plan Builder: https://www.fda.gov/food/food-defense-tools/food-defense-plan-builder Food Defense Mitigation Strategies Database: https://www.hfpappexternal.fda.gov/scripts/fooddefensemitigationstrategies/index.cfm _______________________________________________

In this interview, Calley Means, co-author of the book "Good Energy" and a policy advisor to Robert F. Kennedy Jr., uncovers some shocking truths about the origins of our modern food system and the dire health consequences we're facing as a result.

Faisal Shaker is a visionary entrepreneur, restaurateur and co-founder and CEO of Modern Food Company or MFC. The MFC portfolio of brands includes many of Riyadh's finest including San Carlo Cicchetti, Urth Cafe, Billionaire, the award-winning Peruvian-Japanese restaurant COYA, Signor Sassi, the homegrown and award-winning Japanese concept MYAZU, and many others. Prior to founding MFC Group, Faisal was in the banking and investment industry for over 15 years, at firms such as Merrill Lynch, SABB, Barclays and Audi Capital. Moreover, Faisal also sits on various boards and committees, including publicly listed companies. In this interview we cover: - Faisal's early career ambitions - The decision to leave banking and run MFC - Advice for aspiring entrepreneurs who want to enter the F&B industry - Lessons learned from opening MFC's first restaurant - The evolution of Saudi's F&B industry - The ways international brands must adapt to local preferences - What it takes to be successful in F&B - Why Faisal is excited about Saudi Arabia's future

Send us a textCan ancient food wisdom unlock optimal health in today's world? On the Primal Foundations podcast, join Dr. Bill Schindler, an archaeologist and anthropologist, as he shares his journey from unhealthy habits in the 70s and 80s to embracing ancestral nutrition. Learn how he merges ancient practices with modern insights at the Modern Stone Age Kitchen and the Food Lab to revolutionize eating.We explore how technology, from stone tools to modern appliances, has transformed food safety and nutrition. Discover the surprising benefits of insect-based diets, the nutritional insights from Sardinia's Blue Zone, and practical advice on managing plant toxins. Tune in for a compelling conversation that connects ancient food practices with today's dietary choices.Connect with Bill:https://www.instagram.com/drbillschindler/?scrlybrkr=24524439https://modernstoneagekitchen.com/https://eatlikeahuman.com/bookSupport the showPRIMAL FOUNDATIONS PODCAST-Instagram: @Tony_PrimalFoundationsWebsite: Primalfoundations.com The Strength Kollective: Download Kettlebell Programs (Click Here)Book a free 30 minutes consultation (Click Here)

What if I told you that lard could be the next big thing in skincare? Charles Mayfield, the founder of Farrow Skincare and a veteran in regenerative farming, says that because lard is so similar to human sebum (one of the skin's natural oils), it can be an incredibly effective moisturizer that the skin readily absorbs, providing deep nourishment without exposing yourself to the harsh and dangerous chemicals typically found in commercial skincare products.  In this episode, he joins us to talk about how he discovered lard's surprising benefits, as well as his journey from conceptualizing Farrow to launching it, highlighting the meticulous R&D process and the challenges of maintaining product integrity.  We also discuss the stark differences between industrially raised pork and pork from pastured pigs, emphasizing the health implications of each. The conversation explores the historical context of pig farming and how modern practices have drifted from traditional methods that prioritized animal welfare and environmental sustainability. Join us as we unpack the fascinating world of pigs, pork, and lard, and discover why lard-based skincare might just revolutionize your health routine. Whether you're curious about the best ways to source high-quality pork or are looking to upgrade your skincare regimen, this episode has something for you. Tune in to the Primal Shift Podcast to learn more about the transformative potential of lard and why getting involved in raising or sourcing your own food can make all the difference. In this episode: 00:00 - Intro 02:52 - Lard for skincare products 06:54 - The significance of pasture-raised pigs 10:26 - Animal diet vs. environment  19:28 - A pig's lifecycle 23:56 - The unique benefits of lard for skincare 29:31 - About Farrow Skincare 35:41 - Sunburns, ingredients, subcutaneous vs. visceral fat 41:00 - Practical advice for meat consumption 45:00 - Final thoughts Learn more: The Primal Shift Podcast with Dr. Anthony Gustin: The Shocking Truth Behind Pasture-Raised Chicken and Pork: https://www.primalshiftpodcast.com/dr-anthony-gustin-the-shocking-truth-behind-pasture-raised-chicken-and-pork/  Small Space, BIG Homestead | Complete TOUR: https://www.youtube.com/watch?v=24tUsLyFK6M  Hickory Nut Gap: https://hickorynutgap.com/  Getting Wild Nutrition from Modern Food: https://eatwild.com/  Thank you to this episode's sponsor, Peluva! Peluva makes minimalist shoes to support optimal foot, back and joint health. I started wearing Peluvas several months ago, and I haven't worn regular shoes since. I encourage you to consider trading your sneakers or training shoes for a pair of Peluvas, and then watch the health of your feet and lower back improve while reducing your risk of injury. To learn more about why I love Peluva barefoot shoes, check out my in-depth review and use code KUMMER to get 15% off your first pair. Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/mkummer82/ Reddit: https://www.reddit.com/r/michaelkummer/ Pinterest: https://www.pinterest.com/michaelkummer/ TikTok: https://www.tiktok.com/@mkummer82 Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health.  [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #Pork #Skincare #Lard #RegenerativeFarming #PastureRaised  

Food safety is intricate, and for some, it can be emotional. But as food safety evolves, technology and innovation are more crucial now than ever.   Reid Jackson and Darin Detwiler, Founder and CEO of Detwiler Consulting Group, discuss the intricacies of food safety. Darin, an expert with over 31 years of experience, opens up about his journey, which began with the tragic loss of his son to E. coli and evolved into a lifelong commitment to improving food safety standards.   They discuss the roles that new technologies and procedures play in fortifying food safety systems, the emotional and operational challenges faced by professionals in the field, and the essential human elements—like courage—that drive meaningful change. They also address the complexities of balancing short-term and long-term goals in food safety investments, emphasizing the importance of preparing and integrating cutting-edge solutions amid ongoing production challenges.   In this episode, you'll learn: How integrating advanced digital solutions like data analytics and blockchain can simultaneously address long-term and short-term goals within the food safety sector, ensuring a sustainable and secure supply chain. The importance of cultivating courage within food safety leadership roles, emphasizing the critical need for a proactive approach in preventing and mitigating safety crises. The transformative role of social media in empowering consumers as active stakeholders in food safety, contributing real-time data, and enhancing industry transparency and responsiveness to potential risks.   Connect with GS1 US: Our website - www.gs1us.org GS1 US on LinkedIn   Connect with the guests: Darin Detwiler on LinkedIn More about Detwiler Consulting Group  - https://www.herculeaneffort.net/  

Dr. Sal Cavaliere has been a practicing otolaryngologist and plastic surgeon for 30 years.Over his three decades of practice, he's grown deeply concerned over the growing dependence on medication, quick fixes, and poor nutrition that is rampant in our society.A dedicated man of the church, he believes that God's will for our lives is to live in great health. Through this interview and his TV show, he hopes to help you align your mindset with what God wants for you so that you can improve your life and transform your health.​In 2009 he performed more facelifts than any surgeon in America and went on to more full body cosmetic surgery. He has been bodybuilding since age 15 and states this is where he learned most about diet and nutrition and their benefits to health which was never taught in medical schools. After 30 years of watching how people die, his calling is now restoring health to the way God intended.In this episode of 'The Wireless Way,' host Chris Whitaker sits down with Dr. Sal, a dedicated physician with over three decades of experience. Dr. Sal shares his concerns about society's dependency on quick medical fixes and poor nutrition. He emphasizes the importance of aligning one's mindset with God's intentions for health. The conversation delves into Dr. Sal's journey from fourth grade ambitions to becoming a leading cosmetic surgeon, where he observed the impact of nutrition and lifestyle on health. They discuss the health risks posed by modern food additives, the importance of home-cooked meals, and the need to understand how environmental factors and emotions affect our DNA. With actionable advice for improving diet and lifestyle, this episode aims to inspire listeners to take control of their health. 00:00 Introduction and Host's Passion for Technology00:18 Introducing Dr. Sal: A Journey of Health and Faith02:23 Dr. Sal's Early Inspirations and Career Path05:41 The Importance of Home-Cooked Meals and Traditional Diets08:14 The Impact of Modern Food and Chemicals on Health16:55 Understanding Epigenetics and Environmental Influences18:35 The Role of Immune System and Chronic Inflammation29:07 Heavy Metals and Modern Health Challenges30:44 Host's Reflection and Personal Connection31:14 The Trigger and Evolution of Focus31:41 Early Medical Experiences and Realizations33:50 The Impact of Lifestyle on Health38:15 The Healthcare System's Flaws41:35 Practical Advice for Better Health44:18 The Role of Diet and Detox51:41 Final Thoughts and Inspirational MessagesEngage with me at https://discord.gg/KURj8vqQSupport the Show.

In this insightful episode of the Regenerative by Design podcast, host Joni Kindwall-Moore chats with Meghan Rowe, co-founder of White Leaf Provisions. Meghan shares her journey from growing up in a regenerative farming community to founding a company focused on biodynamic and regenerative agricultural practices in the U.S. She discusses the challenges and successes of establishing a sustainable supply chain and the importance of biodynamic certification, which adheres to the highest standards of regenerative farming. This episode offers a profound look into how regenerative practices can reshape our food systems and provides an intriguing exploration of the intersection between entrepreneurship and environmental stewardship. Tune in to this episode for a deep dive into sustainable agriculture and innovative food production.Visit whiteleafprovision.com to learn more about White Leaf Provisions. Sponsored By:Regenerative by design is hosted by Snacktivist.  Snacktivist creates baking mixes and finished products that are allergy-friendly, soil, water, and carbon-focused, all while radically impacting human nutrition by transforming staple foods into something more than just empty calories.   Visit snacktivistfoods.com to learn more.Funding for Regenerative By Design Podcast was made possible by a grant/cooperative agreement from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. 

Josh Schwencke, owner of Gastronomy Outdoors, delves into the intricate relationship between food and conservation. Josh raises thought-provoking questions about the ethics of meat consumption and the detachment many non-hunters have from the process of harvesting protein. He emphasizes that while people are comfortable eating meat processed by others, they often shy away from the reality of animal death involved in procuring that meat. Josh challenges this detachment by highlighting the importance of understanding where our food comes from. He poses a vital question to meat eaters: "What is it about eating protein that you don't want to participate in the actual harvesting of it?" This, he believes, is a question every meat eater needs to confront to truly understand their stance on the matter. Gastronomy Outdoors was born out of Josh's vision to blend culinary expertise with hunting and conservation. He noticed a gap in the culinary options available to hunters and aimed to introduce more diverse and sophisticated ways of preparing game. By leveraging his background in cooking, food history, and food science, Josh has created a platform that goes beyond traditional game processing, offering innovative recipes and techniques for hunters. A key part of Josh's philosophy is nutritional anthropology, which examines the historical relationship between humans and food. He underscores pivotal moments in history, such as the invention of refrigeration, that have drastically changed our food landscape. The COVID-19 pandemic, he notes, revealed the fragility of our food supply chains, particularly in terms of commodity proteins. Hunters, however, were less affected due to their direct access to clean, self-sourced protein. Josh passionately argues that hunting, when done responsibly, aligns closely with conservation principles. Hunters who understand and respect the process contribute to maintaining ecological balance and preserving wildlife. He emphasizes that responsible hunting involves a deep appreciation for the animal and the environment, fostering a stewardship mindset. Through Gastronomy Outdoors, Josh aims to educate and inspire both hunters and non-hunters about the culinary possibilities of wild game and the importance of conservation. His initiatives include live events, hands-on butchering workshops, and game dinners that showcase diverse ways to prepare and enjoy wild game. By connecting food and conservation, Josh hopes to create a more informed and engaged community that values and protects our natural resources. For more information, visit Gastronomy Outdoors: https://www.gastronomycompany.com/outdoors More Aptitude Outdoors: www.aptitudeoutdoors.com    

Dr. Casey Means uncovers the ancestral roots of mitochondrial health and discusses the modern-day factors contributing to illness and fatigue. Both Dr. Means and Dr. Stephanie provide invaluable insights and actionable tips for optimizing health.Covering topics such as nutrition, sleep, stress, and lifestyle factors, this conversation offers a wealth of knowledge for listeners at any stage of their health journey. Tune in to discover the secrets to unlocking your full health potential and embarking on a journey to self-optimization.Episode Overview:0:00 Intro/teaser3:45 Unveiling Mitochondrial Health11:58 Healthcare System and Root Cause Issues20:35 Empowering Patients to Take Control25:33 Modern Food, Health, and Technology41:12 Building Meals: Components for Cellular Health38:59 Optimizing Health Through Nutrition and Thermoneutrality43:40 The Impact of Indoor Living on our Biology45:03 Harnessing Cosmic Energy Through Mitochondrial Health46:38 Incorporating Temperature Play into Daily Life50:47 The Importance of Movement and Walking55:33 The Influence of Artificial Light on Circadian Rhythms58:57 Utilizing Wearables to Track Movement1:01:50 Embracing Sunlight and Overcoming Fear1:14:02 Fearlessness as the Ultimate Good Energy1:19:30 Connecting with the Eternal Source of LifeResources mentioned:Good Energy by Dr. Casey Means is a paradigm-shifting book that offers a radical new understanding of the roots of disease and highlights the importance of optimizing our metabolic health.  - https://www.caseymeans.com/goodenergyTrends and Disparities in Cardiometabolic Health Among U.S. Adults, 1999-2018 - https://www.sciencedirect.com/science/article/pii/S0735109722049944?via%3DihubSteps per Day and All-Cause Mortality in Middle-aged Adults in the Coronary Artery Risk Development in Young Adults Study - https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2783711The Mini Pause newsletter - https://drstephanieestima.com/newsletter/Bio:Casey Means, MD is a Stanford-trained physician and co-founder of Levels, a health technology company with the mission of reversing the world's metabolic health crisis. Her book on metabolic health, Good Energy, comes out in May 2024 with Penguin Random House. She received her BA with honors and MD from Stanford, was President of her Stanford class, and has served on Stanford faculty. She trained in Head & Neck Surgery before leaving traditional medicine to devote her life to tackling the root cause of why Americans are sick. She has been featured in The New York Times, The New Yorker, The Wall Street Journal, Forbes, Women's Health, and more. Find out more at https://www.caseymeans.com/We are grateful to our sponsors:EQUIP PRIME PROTEINEquip Foods Prime Protein is a complete bovine protein with the nutritional equivalent of 4-ounces of grass-fed beef. The best part is, it tastes like dessert, not beef. I use it all the time in my baking efforts when I'm trying to sneak in more protein. Head over to https://equipfoods.com/better and use code BETTER at checkout to get 20% off of your order.PRIMEADINEPrimeadine has been shown to support memory, cognition, heart health, balanced hormones, and improved hair growth and fullness. If you are interested in trying it out, go to https://OxfordHealthspan.com/DrStephanie and use code DrStephanie15 to get 15% off of your order.BIOPTIMIZERS MAGNESIUM BREAKTHROUGHIf you want to get all your magnesium in one supplement, you will love Magnesium Breakthrough. Each supplement itself is 500 milligrams of magnesium, which I feel is such a great dosage as a great baseline for most women. So head on over to https://bioptimizers.com/better and use code BETTER for 10% off of any order, but make sure that the magnesium breakthrough is in your cart.

In this episode, Gastronomica's Bob Valgenti talks with Evelyn Lambeth about the rise of beef consumption and the historical legacies that continue to shape food systems in Australia. Contrasting cattle with kangaroos and wallabies, Evelyn explains how imperial power and regulation have defined notions of what's edible – and what's not. Bob and Evelyn discuss what this means for local ecosystems today, and what policy changes and adaptations are needed to support environmentally and culturally sustainable foodways moving forward. Evelyn's research article will be available in the next issue of Gastronomica (24.2).Gastronomica is Powered by Simplecast.

Over the years, food inventions have filled our shelves to make our lives much easier. But what if these are actually cutting years off of our lives? It turns out that many of these gadgets are slowly destroying our health! That's mostly due to the materials these inventions are made of - and each day that we use them the greater chance they are sneaking into our bodies. From inventions used to keep food fresh and foods made to be more convenient, I reveal ALL of these inventions that you need to stay away from. PLUS, I share easy alternatives you can implement into your daily life to keep you and your family safe and healthy.

In this episode, Ashwin Bhadri, Founder & CEO of Equinox Labs, shares insights into their mission to enhance food, water, and air quality in India. Discover how Equinox Labs ensures food safety through testing services and influences policy as an advisor to FSSAI. Explore their impactful social initiatives and innovative approaches to safety monitoring, driven by a culture of transparency and trust. Learn why Ashwin believes innovation is crucial for scalability in the food industry.

About Today's Guest:Marty Kendall is an engineer revolutionizing nutrition using a data-driven, nutrient-first approach. His interest in nutrition began over twenty years ago to help his wife Monica gain control of her Type 1 Diabetes.  Since then, he's developed a systematized approach to nutrition that has helped thousands of people lose weight, reverse insulin resistance, and reclaim their health.  This led him to explore the concept of nutrient density and its effect on blood sugar stabilization and overall health. Marty's background in engineering has allowed him to approach nutrition from a quantitative and data-driven perspective, focusing on providing the body with the right nutrients in the most efficient way possible. He shares his learnings at OptimisingNutrition.com and runs Data-Driven Fasting and the Macros and Micros masterclasses to guide people on their journey of nutritional optimisation.  Episode Summary: In this episode of "Blasphemous Nutrition," host Aimee and guest Marty Kendall continue their discussion on the impact of food quality on cravings and delve into the history of religious and moral underpinnings in dietary recommendations. They also discuss the role of learned appetite and the importance of relearning what our bodies truly crave. There may or may not be some scathingly blasphemous parallels drawn between expectations of certain religious sects and the relationship between the consumer and "Big Food". Notable Quotes:"Your body doesn't understand where those nutrients came from once they hit your stomach acid, your body doesn't give a rip, whether it came from a plant or an animal." - Marty Kendall"Everything is designed to hit your bliss point. It's creating a frustration, a raising of your appetite and your lustful desires for food never satisfying." - Marty KendallResources:Photography by: Dai Ross Photography Podcast Cover Art: Lilly Kate CreativeBlasphemous Nutrition on SubstackWork with AimeePart 1: Does Marty Kendall Have the Answer to Food Fear?Nutrient Optimiser CommunityNutrient Optimiser Website

Matt Lysiak, a crime report and author of critically acclaimed book 'Fiat Food', joins Harry today as he shares insights into the relationship between the advent of fiat currency and the transformation of our global food system. Matt reveals the dubious alliance of governmental organizations, big corporations, and certain dietary advocates that have led to the normalization of unhealthy, ultra-processed food. By dissecting historical events such as the departure from the gold standard, the creation of fake food commodities, and the subtle manipulation by influential personalities and religious entities, Matt decodes how our dietary habits have been economically engineered. Additionally we discuss Bitcoin's potential role in restoring personal health sovereignty and disrupting the unjust food and economic system.Connect with MattTwitterAmazonSPONSORS CrowdHealth provides an alternative to traditional health insurance by allowing members to crowdsource their medical expenses. Paleovalley is on a mission is to help people reclaim vibrant health. Check out their Gut-Friendly Beef Sticks. NOBLE ORIGINS Complete and simple, animal-based protein powder with an organ blend for additional nutrition! Use Code: MEATMAFIA at check out! AFFILIATES LMNT - Electrolyte salts to supplement minerals on low-carb diet The Carnivore Bar - CODE MAFIA for 10% OFF - Delicious & convenient Pemmican Bar Perennial Pastures - 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & Montana Farrow Skincare - Use the CODE 'MAFIA' at checkout for 20% OFF Heart & Soil - CODE ‘MEATMAFIA10' for 10% OFF - enhanced nutrition to replace daily vitamins! Carnivore Snax - Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA. Pluck Seasoning - 10% OFF - Nutrient-dense seasoning with INSANE flavor! CODE: MAFIA We Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! CODE 'MEATMAFIA' Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us!

Today's conversation is with Steven Arena, better known as Really Tan Man. Expect to learn what drove Steven to explore the food system and his mission to share some challenging information about the modern food system. I ask about Steven's experience with exploring alternative options, diets and sources and his battle to raise awareness about the issues that our modern food system is having on people's health. I first became aware of the issues caused by seed oils when I looked into a common oil - soybean oil and its link to inflammatory bowel disease and leaky gut. There is a lot we can do individually about our food, where it comes from, and how it is made. One of my favourite parts of this conversation I know you will resonate with is how Steven has been able to build a business and leave a highly paid job to pursue something he cares deeply about and how he identified a potential business and product he could scale in this space. We got incredible feedback on our episode with Dr James McIlroy on the gut and microbiome, and I intend on doing more episodes which have even more specific diet and food recommendations and actions you can take to improve your gut health in the near future. Today's podcast is not brought to by one of my usual sponsors. It is by my upcoming Podcast Masterclass Course. Most podcasts fail. 80% stop before hitting episode 8 then hundreds of thousands drop off before episode 24. The odds of a podcast succeeding are low. But that doesn't have to be the case. The benefits and opportunities I've created through podcasting have been incredible whether that's for business, personal brand, and network - building a podcast opens so many doors. Over the last 3 years, I've learnt so much in building a top 1% global podcast. I've distilled all this experience into a simple to follow 9 module video course including equipment and software guides, templates for managing and securing the best guests in your niche, and even my secrets to researching and preparing for interviews. It's due to release in late October 2023 but to register your interest early you can DM me the word ‘masterclass' on Instagram or LinkedIn to get access to the early bird discounted offer of £50 off. Connect with Steven: Insta - https://www.instagram.com/reallytanman/ Twitter - https://twitter.com/reallytanman Masa - www.masachips.com Connect with Col: Instagram: ⁠https://www.instagram.com/col.cambro/⁠ Email List - ⁠https://mailchi.mp/548e38ba5942/colincambro⁠ Support me: ⁠buymeacoffee.com/ColCamBro

As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he's never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques' long career, there have been some pretty radical changes in people's attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations.  Hosted by Claudia Hanna Episode Guests: Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way. Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist.  Recipes: Claudia's Homemade Caesar Dressing Leftover Hacks Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to The Vibe Science Podcast! Prepare to be inspired by our special guest, Marnix Troudes. As an e-commerce expert, entrepreneur, and self-proclaimed wellness enthusiast, he has a wealth of wisdom to share.In this episode, Marnix dives into the world of holistic wellness and its impact on his entrepreneurial journey. He highlights the power of making small, intentional lifestyle changes and incorporating natural supplements into our daily routines. Take a moment to soak in Marnix's insightful advice on finding balance between entrepreneurship and well-being. Join us as we explore the fascinating realm of holistic wellness, including supplements, lifestyle changes, and the challenges of defying societal norms around alcohol consumption.Don't miss out on this enlightening and thought-provoking conversation with Marnix Troudes. Tune in now!Marnix's Journey to Wellness[00:35] Marnix talks about adopting a holistic approach to health in Spain, his entrepreneurial journey, and the success story of his leather gloves brand. E-commerce and Beyond[06:41] Marnix shares his experience of running a weather-dependent e-commerce business, discussing the challenges and rewards of offering driving gloves and other products in warm climates like Miami. Wellness Rituals[14:14] Marnix discusses his daily wellness routine, including a protein-rich breakfast and homemade magnesium water, as well as the benefits of Lion's Mane supplements. Exploring Holistic Wellness[21:05] Marnix talks about the positive effects of taking lion's mane mushroom supplements on his mental clarity. Reevaluating Relationship with Alcohol[22:37] Marnix shares his experience of abstaining from alcohol for seven months and reflects on the pressures and challenges of refraining from drinking in social settings. Changing Attitudes Towards Alcohol in the US[28:05] Ryan and Marnix explore the changing trends in the United States regarding alcohol consumption. They discuss the acceptance of alcohol-free alternatives and the impact of social and business environments on drinking habits. Importance of Minerals and Supplements[33:01] Marnix delves into the significance of minerals, especially zinc, in our diets. He discusses the role of proper mineral balance in the body and shares insights on choosing high-quality supplements. Nutrient Loss in Modern Food[37:48] The conversation touches on the decline in nutrient content in modern fruits and vegetables. Marnix emphasizes the difference in taste and nutrition between homegrown produce and store-bought items. Leather Gloves and Vaycay Products[41:28] Marnix shares information about his business, Leather Gloves Online, and promotes Vaycay products. He commends Vaycay's unique offerings, especially in the European market, and expresses his excitement about the brand's expansion. Know more about Marnix Troudes and his busines on Instagram @marnixtroudes and his website https://www.schwartz-vonhalen.nl/ and https://www.fratelli-orsini.com/.  Follow us on Instagram: @Vibe.Science Subscribe to our YouTube Page: www.youtube.com/@Vibe.Science

Episode 151 Let's talk bodies Introduction: Let's take a deep dive into the alarming weight problem in America.  I think it is important to understand the disconnect between what we consume and what our body's actually needs. There is a reason Americans have put on so much weight even though we have thousands of gyms and diet everything. The Food Industry's Influence on Our Diets the impact of the food industry on the American diet. processed, sugary, and high-calorie foods have become staples in our daily lives. The Misnomer of Modern "Food" the concept of what we call "food" today. ultra-processed foods and their effects on our health and body weight. Share startling examples of the ingredients in some common processed products. The FDA's Role in Defining "Food" the FDA's guidelines on food. Analyze how the FDA classifies certain products as food. Consider the influence of the food industry on these standards. The Rising Popularity of Weight Loss Medications I shed light on the increasing use of weight loss medications in the United States. Highlighting the reasons behind this trend, including the quest for fixes. Discuss the potential risks and benefits associated with weight loss drugs. The Alarming Obesity Statistics staggering statistics regarding the obesity epidemic in America. the myriad health implications of obesity and its impact on individuals and society. Personal Stories and Expert Insights my anecdotes or interviews with individuals coming up episodes who have struggled with obesity and weight-related issues. Featured guests that are experts on the complexities of the American weight problem and potential solutions. Conclusion: we need a closer look at our dietary habits and the consequences they bring. subscribe, share, and engage with the podcast for a more comprehensive understanding of the weight problem in America. Get full show notes, resources, and links on my website! Are you ready to go deeper? I am giving you the keys to the castle. If you enjoyed this podcast and want to hear more, make sure to subscribe so you'll never miss an episode! You can connect with me on Facebook, Instagram, TikTok or Youtube.  

This episode does what it says on the box! Dr Richie Kirwan and I will be unpacking some misconceptions and misleading information flying around the nutrition space, and discussing how to balance the pursuit of optimal physical health with maintaining your sanity surrounding food. Trigger Warning: This episode discusses weight loss in the context of health outcomes. Book a Call w Marcus: https://form.jotform.com/220624481844052Dr Richie on Instagram: https://instagram.com/dr.richie.kirwan?igshid=MzRlODBiNWFlZA==

In this episode Jason breaks down the many horrors of the modern industrial animal agriculture system, both morally and environmentally, and how we all must break free from its evil. A short video worth watching is here and the DZA website is here.

Wythe and Melissa chat with Zac Harrison, owner of the modern food hub Fresh Harvest based in southeast Atlanta (close to where Wythe grew up!). Fresh Harvest is a self-described modern CSA and ethical food hub that is committed to sourcing fresh food from farms local to Atlanta, and to making the customer experience easy enough that people will continue to buy local food, week after week. 80% of their artisan foods are sourced from within 70 miles of Atlanta. As Zac says, “People do care where their food is coming from.”We talk about definitions of “local,” how Fresh Harvest works with different growers, smart crop planning for urban markets, farmers markets, the impact of the pandemic, understanding food-consumer demands, how climate is changing small farms' practices, and so much more. Check this one out and dive into links between ethical eating and sustainable growing!Photo courtesy of Andrew Thomas Lee.Heritage Radio Network is a listener supported nonprofit podcast network. Support Fields by becoming a member!Fields is Powered by Simplecast.

The same fruit or the same vegetable back 50-100 years ago had a higher micronutrient status compared to the same fruit or vegetable today. Crazy right? Today's episode is understanding the state of modern food status and I won't get super in depth when it comes to the agriculture perspective but it's important to understand how our food is grown and processed. Topics include:   - My 2 Co-Hosts in The Studio - Diminishing Micronutrient Status - Please Share, Rate, and Review - An Apple Then vs Now - Protein Leverage Theory - The Agricultural Perspective - United Nations Report - Tilling and Fertilizers - Dad Joke - Please Share, Rate, and Review - Metabolism School 101 ---------- No-Cost Coaching Resources and Gifts for Our Listeners The Check-In Checklist: https://www.academy.sammillerscience.com/checklist   [Free] Metabolism School 101: The Video Series http://www.metabolismschool.com/metabolism-101 ----------  Grab a Copy of My New Book - Metabolism Made Simple ----------  My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization  www.metabolismschool.com ----------  Stay Connected Blogs and Coaching Resources: www.Sammillerscience.com  Instagram: @sammillerscience Facebook: The Nutrition Coaching Collaborative Community  https://www.facebook.com/groups/nutritioncoachingcollaborative TikTok: @sammillerscience - https://vm.tiktok.com/ZTdPVQtMH/ ---------- “This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at team@sammillerscience.com. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

"The Menu" is the most important food film in a decade and it's time to talk about it.  Jason wise and Jonah Beer break down the movie and talk about what should really scare you.  For hundreds of hours of the best food and wine content, make sure to subscribe to SOMMTV.COM and watch on any streaming device worldwide.

I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.

It seems like you can't swing a spatula without hitting a claim that eating this way will make you happier, stronger, and more productive. As it turns out, diet trends are neither new nor politically innocuous. Lisa Haushofer, author of the upcoming Wonder Foods: The Science and Commerce of Nutrition, joins Virginia to dig into the outsized promises of idealized foods — and their roots in imperialism and racism. During the course of the conversation, Lisa credited the work of a number of her colleagues; here are those citations.Rosenberg, Gabriel N., and Jan Dutkiewicz. “Abolish the Department of Agriculture.” The New Republic, December 27, 2021. Reese, Ashanté M. Black Food Geographies: Race, Self-Reliance, and Food Access in Washington,. Chapel Hill: University of North Carolina Press, 2019.Jou, Chin. Supersizing Urban America: How Inner Cities Got Fast Food with Government Help. Chicago: University of Chicago Press, 2017.Scrinis, Gyorgy. Nutritionism: The Science and Politics of Dietary Advice. New York: Columbia University Press, 2013.Veit, Helen. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century. Chapel Hill: University of North Carolina Press, 2013. 

This series is sponsored by our friend, Danny Turkel. This episode is sponsored by Ari Bergmann in appreciation of Adina's work and scholarship.In this episode of the 18Forty Podcast, we talk to Rabbi Eric and Dr. Adina Yoffie about their journey as a family through ideological differences. Rabbi Yoffie is the President Emeritus of the Union for Reform Judaism and his daughter Adina is a Modern Orthodox editor and writer. As Adina journeyed to Modern Orthodoxy, she also had to navigate the implications of her observance to her Reform family, and how she could live by her newfound truth without disrupting her family life. - How does one best respect religious approaches other than their own?- How does one take a principled stand without making someone within their own family feel like their own lives and their own practice does not have any standing?- How did Adina's Orthodoxy affect Rabbi Yoffie's approach to Reform Judaism? Tune in to hear a conversation about seeing legitimacy in another camp at the same time while holding on to one's own beliefs and convictions. Interview begins at 16:09Rabbi Eric H. Yoffie (father) is a Reform rabbi, and President Emeritus of the Union for Reform Judaism. Since retiring in 2012, he has been a lecturer and writer; his writings have been published in The Huffington Post, The Jerusalem Post, and Haaretz. Dr. Adina M. Yoffie (daughter) is a tutor, editor, and writer living in Manhattan. She earned a Master's and PhD in European History from Harvard University and a Bachelor's in History from Princeton. She has published in the leading journals of her field and has received a Fulbright Award to Germany.Adina can be found at https://www.adinayoffie.comReferences:Mishna Halachos by Rav Menashe KleinThe Formation of the Talmud: Scholarship and Politics in Yitzhak Isaac Halevy's Dorot HaRishonim by Dr. Ari BergmannOp-Ed: Judaism is always ‘tikkun olam' — and more by Eric YoffieKosher USA: How Coke Became Kosher and Other Tales of Modern Food by Roger HorowitzThe Rebbe's Army by Sue FishkoffThe French Enlightenment and the Jews by Rabbi Dr. Arthur HertzbergThe Fate of Zionism by Rabbi Dr. Arthur HertzbergJudaism, Human Values, and the Jewish State by Yeshayahu LeibowitzWords on Fire: The Unfinished Story of Yiddish by Dovid Katz