Podcasts about my food

That's My Food by Max by 826 Valencia

Rev. Cyril A. Stevens – Sermon 0977B recorded on March 3, 1985 teaching from John 4 – My Food is to Do the Will of Him Who Sent Me. Pastor Stevens focuses on the concept of being “at ease in Zion,” drawing primarily from the encounter between Jesus and His disciples in John 4 after…

In this episode, Dr. Jenn Simmons is joined by Brigid Titgemeier, a functional nutrition expert, to explore the powerful link between metabolic health and breast cancer. They discuss the significant role of diet, lifestyle, and mindset in preventing chronic diseases, highlighting the need for a healthcare shift from medication to lifestyle-based approaches. The conversation dives into the food industry's influence on dietary guidelines, the impact of added sugars, and how better nutrition and policy changes could improve public health. Brigid emphasizes the importance of educating families on healthy choices and the need to hold the food industry accountable.In This Episode, You'll Learn:The connection between metabolic health and breast cancerWhy diet, sleep, stress, and exercise are essential for metabolic wellnessHow the food industry impacts dietary guidelines and public healthFunctional medicine's holistic approach to healthThe hidden costs of rising healthcare due to preventable diseasesThe role of added sugars in chronic illnessesThe importance of nutrition education in medical trainingWhy accountability in the food industry is crucialTips for parents to raise healthy children in a processed food environmentEpisode Timeline00:00 Understanding Metabolic Disease and Its Impact on Health01:59 The Role of Nutrition in Metabolic Health05:52 Brigid's Personal Journey to Functional Medicine09:56 Food Industry Influence on Health Guidelines14:10 The True Cost of Poor Nutrition on Healthcare17:51 Exploring Conflicts of Interest in Nutrition Recommendations21:58 Nutrition's Role in Managing Chronic Diseases25:56 The Need for a Paradigm Shift in Healthcare29:58 Advocating for Food Policy Reform38:20 Examining the Impact of U.S. Food Regulations47:11 Critiquing Dietary Guidelines53:06 Understanding Sugar's Role in Chronic Disease01:00:23 The Power of Mindset in Nutrition01:08:24 Raising Healthy Kids in a Processed Food WorldBrigid Titgemeier, MS, RDN, LD, IFNCP, is a functional nutrition dietitian and founder of My Food is Health. Passionate about the power of food as medicine, Brigid empowers people to address the root causes of chronic diseases. Through personalized programs, speaking, and writing, she advocates for a holistic, individualized approach to nutrition. Learn more about her work at BeingBrigid.com.The Blood Sugar Reset by Dietitian Brigid Titgemeier from BeingBrigid: Register here for $9.99 https://thebloodsugarreset.com/register/#drjennTo talk to a member of Dr. Jenn's team and learn more about working privately with RHMD, visit: https://jennsimmons.simplero.com/page/377266?kuid=327aca17-5135-44cf-9210-c0b77a56e26d&kref=vOKy0sAiorrKTo get your copy of Dr. Jenn's book, The Smart Woman's Guide to Breast Cancer, visit: https://tinyurl.com/SmartWomansBreastCancerGuideTo purchase the auria breast cancer screening test go here https://auria.care/ and use the code DRJENN20 for 20% Off.Connect with Dr. Jenn:Website: https://www.realhealthmd.com/Facebook: https://www.facebook.com/DrJennSimmonsInstagram: https://www.instagram.com/drjennsimmons/YouTube: https://www.youtube.com/@dr.jennsimmons

In this episode, Chef Jay talks about the history of instant ramen from its development and introduction to the world by its inventor, Momofuku Ando. Jay also talks about how his legacy changed the culinary landscape forever and launched a multi-billion-dollar industry. Listen to how countries worldwide enjoy instant noodles and a few recipes while you're here. Enjoy the show!If you love the show, please rate, review, and share with your friends! Thanks for listening.https://www.vox.com/2015/3/5/8150929/momofuku-ando-ramen-instant-noodleshttps://lemelson.mit.edu/resources/momofuku-andohttps://www.biography.com/inventor/momofuku-andohttps://www.cupnoodles-museum.jp/en/osaka_ikeda/attractions/chronicle/https://www.britannica.com/story/how-was-instant-ramen-inventedhttps://myfoodjobrocks.com/innovation-in-hindsight/https://www.reddit.com/r/InstantRamen/comments/13j86o2/recreating_momofuku_andos_original_nissin_instant/?rdt=64533https://www.cupnoodles-museum.jp/en/yokohama/attractions/history/https://www.vox.com/2015/3/5/8150929/momofuku-ando-ramen-instant-noodleshttps://www.reddit.com/r/todayilearned/comments/15371q7/til_momofuku_ando_the_inventor_of_insta_ramen/“L.A. Son: My Life, My City, My Food” by Roy ChoiInstant Version Dandan NoodlesSapporo Ichiban Commercial: TabiEats visit 24-hour instant ramen self-serve restaurantMusic:Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/simon-folwar/birdsLicense code: NYG8VGWYAHUXCQNIMusic from #Uppbeat (free for Creators!):https://uppbeat.io/t/pecan-pie/vlog-kingLicense code: SYJQZDQD8AAM6FGF Hosted on Acast. See acast.com/privacy for more information.

In this informal discussion, Judith (who is Irish) & I talk about what brought her to France 12 years ago, what she loves about France, French culture, French food, and why she stayed. She shares what it is like managing meals and cooking for her family and children, and how she is transmitting her love of cooking to them. Living in Provence, we also talk about the region and her favorite foods. You can contact her here: Email: judith@myfoodinfrance.com  Linkedin: https://www.linkedin.com/in/judithkeys LinkTree: https://linktr.ee/myfoodinfrance Website: www.myfoodinfrance.com She has a membership called My Food in France that is open to the public until the end of Feb. 2024: https://www.facebook.com/groups/myfoodinfrancethemembership

Since moving to France 10 years ago, Judith has been lucky to be surrounded by the finest ingredients, amazing local markets, and fantastic foodie friends.She has always dreamed of starting a foodie business and in January 2022 (whilst on maternity leave with her youngest son), My Food in France Ltd was born! She runs a paid online cookery membership, holds interactive, online, cook-along classes for teams and individuals, and will soon be organizing retreats close to her home in Provence.She has 2 boys under the age of 7, her husband is from Marseille in France, and she speaks French fluently. You can find her at https://www.myfoodinfrance.com/ and on Instagram at https://www.instagram.com/myfoodinfrance/Begin The Duel, Win The DaySupport the show

A new MP3 sermon from Sovereign Grace Community Church is now available on SermonAudio with the following details: Title: My Food is to Do His Will Subtitle: That You May Believe Speaker: Glenn Tomlinson Broadcaster: Sovereign Grace Community Church Event: Sunday - AM Date: 2/11/2024 Bible: John 4:27-42 Length: 44 min.

Michelle Sirmons is a Registered Dietician with a focus on Functional Medicine. Michelle provides an individualized and highly personalized nutrition program for every client she works with. She's also a Board Certified Sports Nutritionist with a passion for educating people on how to improve their health with whole foods. In today's episode, learn how to reduce cravings, improve energy, and support your metabolism by balancing your blood sugar. 6:04: HOW many names for sugar are there? 16:29: Fasting insulin 17:49: The trouble with 'diet' products 21:35: Non-Alcoholic Fatty Liver Disease 22:06: (Nonalcoholic Steatohepatitis) NASH 28:55: Heightened state of stress causes what? 32:35: When you're in a stressed state, your body does not prioritize digestion 33:08: How to lower your stress response 35:15: Feeding You Lies by Vani Hari 35:35: My favorite protein powder (ashleydeeley.com/proteinpowder) 38:23: Digestive Enzymes 42:16: Continuous Blood Glucose Monitors 43:48: How to drop your blood sugar by 10 points Where to find Michelle Sermons: Being Functional Nutrition Contact Page Instagram The next My Food is Health program begins November 30, 2023: Apply Here! Links: https://www.instagram.com/michelle_the_rd/ https://www.myfoodishealth.com/offers/T7nS2Fzm/checkout

Hey Friends, In this episode, Judith Keys shares her remarkable story of making the life-altering decision to move to France in May 2013. She reflects on her transition from a corporate job in Scotland to the serene landscapes of Provence, all in pursuit of a more fulfilling dream beyond the confines of a standard 9-5 routine. She takes us through her journey of creating new beginnings, and establishing two thriving businesses, "My Food in France" and "My Best Friend in France." Discover the essence of Judith's mission, which is to help people not only appreciate the delights of French cuisine (and others) through cookery classes and her exclusive online membership but also navigate the social and emotional intricacies of living in a foreign country. Judith Keys hails from Ireland but has been living in Provence, France for the past ten years, having made the decision to relocate permanently in May 2013. She bid adieu to her corporate job in Scotland, sold her house, and embarked on a quest for a more fulfilling dream, one that transcended the conventional 9-5 routine. Judith's aspiration is to empower people to thrive and cherish their lives, leveraging her own decade-long experience to aid them in their respective journeys. Learn how Judith's decade-long experience in Provence has shaped her passion for helping others thrive and savor every moment of their lives. Listen in as we talk about: What inspired her to leave Ireland and move to the South of France How she picked the South of France specifically  Did she feel like she was missing home while on her 6 month sabbatical  What the transition from Ireland to South of France was like, and how she spent her first few months there Starting to work for herself and solidify roots Learning how to cook and host groups of friends  How ‘My Food In France' started Creating a community around food and the French culture Starting her second business, My Best Friend in France (BFF)   What she loves about creating a space for people to come together and learn about new cultures Helping with the emotional side of relocation Tips for creating a new friend group What you need to hear if you're feeling trapped in life Episode Sponsors Arbonne Greens Gut Glow Bundle. Use promo code ARBONNE10 at checkout to get 10% off. (https://www.arbonne.com/ca/en/shop-all/nutrition/green-gut-glow-convenience-pack/p/1055%20CA)  Or start a subscription and save with 20% off every order and free shipping! (https://www.arbonne.com/ca/en/arb/JessicaStephensToronto/cart?shareId=8835579432487)  Do you love the show? Support us on Patreon so we can keep growing! https://www.patreon.com/IJustBlankNowWhat    I'd love to connect with you: Come follow me on Instagram: https://www.instagram.com/jess.loves.life/  Signup for my new newsletter at: https://jessicastephens.ca/  Or read more about all the things I love on my Blog: https://jessicastephens.ca/blogs/jess-loves-life    Connect with Judith: https://www.instagram.com/mybestfriendinfrance/  https://www.linkedin.com/in/judithkeys/ www.myfoodinfrance.com Get 5 free recipes: https://www.myfoodinfrance.com/products/courses/view/1148305   

==== TIME STAMPS ==== 02:04 LOSS #1: Cutting artificial sweeteners was an EPIC FAILURE! We're good now though! 05:48 LOSS #2: Little Guy Football - we got our GLUTES kicked!!! 09:51 Romans 12: Your BODY is a LIVING SACRIFICE. 13:52 Proverbs 12:2 “It is the glory of God to CONCEAL a matter, but it is the glory of KINGS to search out a matter.” 17:03 John 4:34 “My FOOD is to do the will of Him who sent Me and FINISH HIS WORK!” 18:50 Updates & announcements at SUPERSETYOURLIFE.COM! 27:13 mTOR, Muscle Protein Synthesis, & Intermittent Fasting, with Stephen Thomas & Richard Smith. SUPERSETYOURLIFE.COM is a HEALTH-FIRST movement dedicated to empowering your aesthetic journey, specializing in KETO-CARNIVORE nutrition and BODYBUILDING coaching plans. Check out our NUTRITION & ADVANCED HYPERTROPHY PODCAST called Carnivore Coaches Corner with Coach Mark Ennis!

Do everything you can to cultivate goddess nature in your life! It's Virgo Season. The sun enters Virgo August 23rd and stays there through September 22nd. This cycle, has shifts - at a glance - none of them are earth shattering (thank goddess) and we know that tiny is mighty and subtle is transformational….so keep in the flow of the daily work but here's the breakdown so you'd heard it: Aug 23rd Mercury station RX - officially Aug 27th Mars moves into Libra Aug 28th Uranus stations RX Aug 30th Full Moon in Pisces Sept 3rd Venus Direct Sept 15th Mercury Direct (hey 2 weeks of shade) You'll get details on all that, every week, in my moonday newsletter. This Virgo season is taking us away from the typical surface virgo themes and directly into the goddess energy. The Virgo mantra is I analyze ot I scrutinize Virgo is a mutable earth that can feel quite airy. Virgo is the Virgin. She who is sovereign unto herself. It has nothing to do with ‘virginity' as we know it in western culture. In fact, it's linked to sensual pleasure in partnership and service to the body - the idea that gnosis could only be attained by men by entering the goddess temples and engaging in sex rituals with women. Virgo is an extremely pleasurable, and yes, sexy energy. And this season she is calling for us to prescribe to all things goddess. Our very own return to goddess culture - interested in more of this history - you might check out the book When god was women by Merlin Stone. Want to dismantle some internalized patriarchy - read THAT book. Virgo is often considered goddess of the wheat - Virgo's role is to analyze, sift and sort the harvest to establish what is useful and what is not…moving forward. Virgo thrives being in service to those they love (but watch out for it - this energy can slide into a martyrdom…. as well so in this season be on the lookout for PROVING how much you love someone/thing or how WORTHY you are by working SO HARD). Virgo season offers us a time to get back on track. To put the play, expansion, exploration, creativity and restoration of Leo aside (at least a little) to return to constructive discipline…..schedules…practices and habits….list making…and HEY O spiritual hygiene …meditation, pulling tarot, goddess baths, energetic cleansings…come back to or start anything that allows us to begin ‘cleaning up' all the wide big energies and ideas/downloads and breakthroughs….to generate laser focus implementation...to be on path…to get to a point…to manifest…to check off the fucking list and get shit done. Earth signs are interestingly often out of the emotions of things. This can be super efficient and support in balance…as well as ridiculously harmful and toxic at others. Virgo is dedication, purity, and service…Virgo nourishes in sneaky ways…it is all the mood of the phrase tiny & mighty. There is a process of goddess quality upgrades in this season, if we don't get caught in too many nit-picky perfectionist details…or avoid emotional messes. In Balance, Virgo is the most amazing teacher, the BEST personal assistant, and the epically impeccable stage manager - this energy knows how to break down a goal, then follow it up with a simple, organized, actionable to-do list and go one step at a time to check off the to-dos and make things happen. It analyzes EVERYTHING to ditch what isn't needed, what slows the process down, or won't add to the experience. They're functional, but also sensual. They want to achieve. They want clarity, organization, and above all NO MESS on the path to the achievement and making a real point. Virgo says Let's learn. Expand, get things done. Think of Virgo as a fierce editor, pulling things apart, striking, and asking for rewrites…but not to be annoying or attack your ego, to make the story better, clearer, more connected and richer….so the story PROVIDES for its readers. Exalted Virgo energy IS sexy librarian —smart, educated, practiced, but clear on what works and doesn't work - on how to get to a goal with the least amount of dilly-dallying. And once the work is done…there's an easy handed necessary loosening up of sensual pleasures, specifically connected to the vessel…a little celebration, a beverage…and yes sex. The goddess receives. Remember the pleasure principle in this season. Work. Focus. Put constructive discipline to WERK…then feel, receive, celebrate, nourish, purify, restore. In Imbalance - oooh Virgo natives (sun, moon, and rising) ya'll may feel some shade on this one…..in imbalance this energy hoots and hollers and claims ‘JUDGMENT!” You're judging me…when Virgos J-O-B is judging. Said without shade, judgment is cognitive discernment. It's what separates humans from the animal kingdom. We are designed to judge. We're all judging all day long. It's how we make decisions. There is an exalted beneficial aspect to judgment….but it typically gets wielded as a defense mechanism - Virgos are sooo intelligent that they will have you tapping dancing around yourself convinced you're ‘judging' them when they're gaslighting and deflecting from either messy emotions or straight up just not wanting to feel them or address them. They'd much rather criticize someone/thing else than work on their own emotional healing. Virgo doesn't do mess. Cause what's the messiest human thing? Our emotions…and Virgo don't like to do mess. So be clean when you're trying to get emotional with a VIrgo and they have yet to do their healing and balancing work….they're going to try and ‘out analyze' the entire situation and have the other person thinking they're undereducated and somehow wrong. In imbalance Virgo is the perfectionist and the procrastinator. Which are actually two sides of the same coin. The No mess, goal achieving themes of Virgo can also create incredible self sabotaging tendencies….NEVER starting projects because they KNOW there is no such thing as perfection (VIrgos can't help but strive for it) and that can turn into futility…well if it can't be perfect…then why even try? Ugh….this energy is so real but it's not truth. We have to remember trying DOES move the dial forward. Our actions do matter, if we give up trying, we give up hope, and therefore will never find constructive solutions. This mutable earth sign must learn to pivot on the info it finds from analyzing, sifting, and sorting. It's most empowered when it can let go of some details and implement, with a tad bit of mess…in order to get to a goal. Virgo season marks the season of purification. Habits out of integrity with your soul frequency…it's time to let them go. Virgo rules the digestive system; the intestines and spleen most specifically so it's a major season of cleaning up your foods or cracking your personal food code - it may just be time to figure out what works for you and what doesn't. I'll have more to offer on that at the end of the episode. This season will also have us processing what ‘we cannot stomach' philosophically or literally. Remember the body communicates in LOUD ways for us to understand energy and emotions better - this season can be a loud one physically. It also offers huge upswing in physical healing, if we are willing to dive into the details of our food and physical self care. Members of UnicornWellnessStudio.com, in Virgo season will experience a return ​​of classical Pilates patterns, this back-to-school vibe has a heavy dose of rotation for digestion and detox - both literal and metaphysical. We lean into the precision of Virgo with an eye on process to build strength and have this month count for something in real results, through ticking the box to get them done..one step at a time. It's definitely time to be a good student, trust your teachers, and simply follow directions, repeat and turn in your homework on time. This is also a season to lean into my 41 day food reset - Since Virgo governs the digestive system - if your vessel is communicating with you through bloating, fatigue, cystic acne, gas, additional weight on your vessel that is stubborn to release, anxiety, or depression…Virgo season is PRIME TIME to embark on this food adventure to crack your personal food code - for healing and wellness. My Reset is included in a Unicorn Wellness studio. com membership.or buy it on amazon link in the show notes. My Food reset literally saved my life, as someone with a thyroidectomy, celiac, and IBS. UnicornWellnessStudio.com members - also have in their library - in the Astrology section - Zodiac Basics: Virgo - for even more support. You'll find our Virgo season tarot forecast + a little ditty about The Hermit card episode in Episode 43. Read all about Group Magical Mentoring here. Schedule your 1:1 exploration call with me for Group Magical Mentoring here. The book I mentioned in this episode: When God Was a Woman by Merlin Stone Get my 41-Day Food Reset here. Other episodes you'll enjoy: EP 42: BONUS Hot Witches Summer and Black Moon Lilith in Leo EP 41: BONUS Magical mentoring form the inside with Dionna Eshleman and Keli Lyn Jewel Get my Newsletter here Follow and DM on IG @tandy_gutierrez Activate 30-days free in my studio UnicornWellnessStudio.com Follow on Facebook @unicornwellnessstudio Email me at tandy@unicornwellnessstudio.com to book a personal tarot reading in 2024

Judith Keys: Owner of My Food in France Limited & My Best Friend in France  Judith Keys is the owner of My Food in France Ltd where she runs a paid cookery membership, holds interactive, online, cook-along classes for teams and individuals, and will soon be organizing retreats close to her home in Provence.     Since moving to France in 2013, Judith has been lucky to be surrounded by the finest food markets filled with seasonal, simple ingredients and it has reignited her lifelong passion for cooking.      With two children under 6, she knows how to shop, prepare and cook fun, nutritious family food - as well as creating more show-stopping dishes for entertaining, or that special (but rare) date night.    But it wasn't always about the food.     When she first moved to France, Judith worked as a Virtual Assistant and then Online Business Manager. It was only when she went on maternity leave to have her second baby in 2021 that the idea for her foodie business was born.     I have always dreamed of starting a foodie business and in January 2022 (whilst on maternity leave with my youngest son), My Food in France Ltd was born!     I run a paid online cookery membership, hold interactive, online, cook-along classes for teams and individuals, and I will soon be organising retreats close to my home here in Provence. 

Judith Keys talks to Sue Stockdale about how the ups and downs of emigrating to live and work in France. She explains what prompted her to move, how she initially found it difficult to integrate into the French way of life, and what helped her to adapt. Originally from Ireland, Judith has now lived in Provence for over 10 years. In 2013 she left her corporate job in Scotland, sold her house, and decided I wanted a better dream than the standard 9-5. Since the birth of her youngest son in 2021, she has created two businesses, My Food in France, and My Best Friend in France, with the aim of helping people to get comfortable and learn about French food - through cookery classes as well as to help them with the social and emotional impact of moving and living in a different country.Connect with Judith KeysMy Best Friend in France: My Food in France: Website: Linktree: Podcast (My Best Friend in France): Key QuotesI think it took a big commitment to make me realize that I needed to change. I think for a lot of people it's a dream life The same issues that I had before were still here when I moved to France, but I just was in a more beautiful place to deal with them. I thought – I could do this; I could do an online cookery class. I don't have to do it physically here. The people who come into my membership are people who love food and inspiration. A lot of people are bored with what they're eating all the time. We just get into a habit. So, my idea was to make it accessible, but also inspirational.I was extremely excited about this change, but there were so many times that I felt very lonely.I just knew in my heart it was the right choice and I needed to do it, and it was going to work out one way or the other. Highlights[00:01:22] Leaving corporate life for adventure.[00:05:42] Moving to France without a plan.[00:07:55] Online cookery classes.[00:10:28] Cooking classes and recipes.[00:15:42] Realities of moving to a different country.[00:16:50] Making connections as an ex-pat.[00:23:27] French cooking membership community. This series is kindly supported by Squadcast –the remote recording platform which empowers podcasters by capturing high-quality audio and video conversations. Find out more at squadcast.fm Read the transcription for this episode on www.accesstoinspiration.org and connect with us:Twitter : Facebook : Instagram : LinkedIn Sign up for our newsletter Read our Impact Report Sound Editor: Matias de Ezcurra (he/him)Producer: Sue Stockdale (she/her)

My Food friend Irene was such a beacon of light to me. I miss her dearly. She offer spoke about sex very freely. She read from a book that gave so many insights on sex and I enjoyed listening to her. Here is a reading from that book as I pay homage to her. --- Send in a voice message: https://anchor.fm/themorningmindpc/message

#165  Today's episode is an amazing story of reinvention.  It's about how your fondest childhood memories of favorite relatives and activities can continue to support and inspire you throughout your life. It's about how following a stable career path can leave you feeling lifeless.  And it's about reconnecting with childhood joy as a way to reinvention.Kathy is joined today by Judith Keys, the founder My Food in France.  Judith shares her story of growing up in the UK, working for a large law firm in Scotland while working a cupcake side hustle, and then moving to France where she married, had a family and started a virtual assistant business.  While on maternity leave after having her second child, her passion for food re-emerged and Judith decided to create My Food in France.  Its mission is to create love and connectedness through food.We have a sweet and connecting conversation and here's what we cover:How her passion for food started in childhood;What it was like to have a corporate career and a food-based side hustle;What the catalyst was to leave corporate for a new life in France; andWhat her life is like today as an entrepreneur.Links:Judith's Linktree:  https://linktr.ee/myfoodinfranceThe Athena Wellness Academy:  https://athenawellnessacademy.teachable.comIf you'd like to join our circle and never miss a weekly episode, please hit subscribe.  While you're there, you can rate the podcast by highlighting the stars that match your experience.  Much appreciated!For episode materials, show notes or to submit a question for a future episode, visit: https://athenawellness.com/podcast

Dr. Don and Professor Ben talk about the risks of eating butter that has turned purple. Dr. Don - risky ☣️ Professor Ben - risky ☣️ What is this purple stuff in my butter dish? : biology Butter Bell | French Butter Crock - YouTube Why the heck did my butter turn purple? - cooking | Ask MetaFilter Purps butter - Imgur First attempt at cannabutter (purple butter) : treedibles Serratia marcescens - Wikipedia Microorganisms | Free Full-Text | What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods Candida glabrata: Review of Epidemiology, Pathogenesis, and Clinical Disease with Comparison to C. albicans - PMC

Die Diagnose Histaminintoleranz muss nicht bedeuten, dass du ein Leben lang auf Histamin verzichten musst. Das biogene Amin spielt eine Rolle im Immunsystem, bei der Verdauung und dem neurologischen System. Nathalie Gleitman hat sich selbst von der Intoleranz heilen können und teilt in dieser Episode ihre Erfahrungen und erklärt, wie auch du die Unverträglichkeit los wirst. Diese Episode wird gesponsert von NORSAN. NORSAN ist der Experte für hochwertiges Omega 3 als Nahrungsergänzungsmittel – natürlich auch vegan aus Algenöl. Mit dem Code "sattesache15" gibt es 15 % Rabatt auf deine Neukunden-Bestellung. Jetzt einlösen unter: https://www.norsan.de Hier findest du Nathalie: Website: https://nathaliegleitman.com Instagram: https://www.instagram.com/nathaliegleitman/ Nathalie's Bücher*: Me Food, My Food, My Tel Aviv: https://amzn.to/3BKKONZ Einkaufsliste histaminfrei, glutenfrei, lactosefrei: https://nathaliegleitman.com/de/product/histaminarme-einkaufsliste/ Ich freue mich, dich nächstes Mal wieder begrüßen zu dürfen. Es wäre toll, wenn du bei Apple Podcast eine Rezension schreibst – so hilfst du dem Podcast noch mehr Menschen zu erreichen und somit über Ernährung aufzuklären :) *Affiliate-Links zu Amazon: Bei einem Kauf über diese Links kannst du unsere Arbeit ohne jegliche Mehrkosten unterstützen. Danke! Kontakt: laura@sattesache.de https://sattesache.de https://instagram.com/sattesache

In Upfit Podcast #103 haben wir Food Bloggerin, Autorin, Ernährungsberaterin und Happy Food Botschafterin Nathalie Gleitman zu Gast. Sie selbst wurde mit 20 mit Histamin-, Gluten- und Laktoseintoleranz diagnostiziert, was die Sache mit dem Essen natürlich komplizierter machte. Anstatt sich dieser Diagnose hinzugeben, nahm Nathalie es selbst in die Hand und hat ihre Ernährung komplett auf links gedreht, bis sie es sogar geschafft hat, ihre Intoleranzen zu heilen. Wenn sich also jemand auskennt, dann wohl sie. Und genau darüber sprechen wir heute: Wie geht man am besten mit Intoleranzen um, was bedeuten sie genau und wie kann ich mich trotzdem gesund und ausgewogen ernähren, ohne auf alles verzichten zu müssen. Mehr zu Nathalie: Website: https://nathaliegleitman.com/ Instagram: https://www.instagram.com/nathaliegleitman/ Kochbuch "Me Food, My Food, My Tel Aviv" Teste kostenlos unsere neue Wanilla App: https://wanilla.app.link/nvAPldEJ3ib Kommentiert fleißig, stellt Fragen und abonniert unseren Kanal, um zukünftig keine Folge mehr zu verpassen. Webseite: upfit.de Instagram: instagram.com/upfit.de Facebook: facebook.com/upfit.de Youtube: youtube.com/channel/UCWRBa7-h8uCpfoXlbv1pdbQ Pinterest: pinterest.de/upfitme --- Send in a voice message: https://anchor.fm/upfit/message

John 4 My Food by Kevin O'Connor

Anne-Cécile a 39 ans. Diplômée de l'ESSEC, elle est maman de deux enfants et vit à Strasbourg. Depuis quelques années, elle a entamé un changement de vie personnel en faisant plus attention à son alimentation, à ses déchets et à l'impact de ses actions, sa mobilité. Ce changement personnel l'a mené à un changement professionnel : elle a rejoint l'entreprise My Food dont l'ambition est d'aider les personnes désireuses de cultiver fruits et légumes à le faire facilement et sainement. Dans cet épisode, on discute de son parcours, ses déclics, des raisons de son engagement et des freins qu'elle a rencontré sur le chemin.

Day 3 Intention: Today bring to Me ALL DEVOUT AND FAITHFUL SOULS, and immerse them in the ocean of My mercy. The souls brought Me consolation on the Way of the Cross. They were that drop of consolation in the midst of an ocean of bitterness.Reading: V7 – 11.9.1906“My daughter, the one who meditates Continuouslyon My Passion and Feels Sorrow for It and compassion for Me,pleases Me So Much that I Feel as though Comforted for All thatI Suffered in the Course of My Passion; and by Always Meditatingon It, the soul Arrives at Preparing a Continuous Food. In thisFood there are many different Spices and Flavors, which Formdifferent Effects. So, if in the Course of My Passion they GaveMe ropes and chains to tie Me, the soul Releases Me and GivesMe Freedom. They despised Me, spat on Me, and dishonoredMe; she Appreciates Me, Cleans Me of that spittle, and HonorsMe. They stripped Me and scourged Me; she Heals Me andClothes Me. They crowned Me with Thorns, mocking Me asKing, embittered My Mouth with bile, and Crucified Me; whilethe soul, Meditating on All My Pains, Crowns Me with Glory andHonors Me as her King, Fills My Mouth with Sweetness, GivingMe the Most Delicious Food, which is the Memory of My OwnWorks; and Unnailing Me from the Cross, she Makes Me RiseAgain in her heart. And Every Time she does so, I Give her a NewLife of Grace as Recompense. She is My Food, and I Becomeher Continuous Food. So, the thing that Pleases Me the Most isMeditating Continuously on My Passion.” - Book of Heaven by LusiaThe Divine Mercy Chaplet (Step by step)Quotes taken from “The 24 Hours of the Passion by Our Lord Jesus Christ” by Luisa PiccarretaLuisa Piccarreta Official Websitehttps://en.luisapiccarretaofficial.org/Buddy Comfort - vocals and guitar from the album, "Brother Sun, Sister Moon", http://www.buddycomfort.com, words and music by Donovan Leitch.For more information: drussell777@icloud.com Support the show (https://www.paypal.me/magi777)

John 4:31​-38 is a conversation Jesus was having with His disciples. These verses could be grouped as "My Food, My People and My Servants" Jesus is telling us the same thing that He told to the disciples the other day. • Do not lose your spiritual sensitivity • Do not ignore people, look for divine encounters, divine opportunities----more---- • Start loving this land, start loving the people who are not of your color, not your nationality and don't speak your language • Open your eyes to see the opportunity God has brought in front of you • Your mission field is not within four walls, its outside the four walls • The land you are living today, the land you are immigrating to is your Mission Field • You are not just an international student, not just a sponsored immigrant or a permanent resident, none of us are permanent here. • You are a missionary to this land, no question of turning back, you are called to run your race in this land, once its all done, get buried here in this land. • This is the call of God on each one of you.

Rev. Cyril A. Stevens – Sermon 0977B recorded on March 3, 1985 teaching from John 4 – My Food is to Do the Will of Him Who Sent Me.

This week we talk about new resolutions for 2021. Steve talks about his goal to drop 50lbs. Steve has been cooking up a storm and talks about making Roy Choi's Pho recipe. Which you can find below. Please buy Roy’s book L.A. SON: My Life, My City, My Food. Amazon: https://www.amazon.com/L-Son-Life-City/dp/0062202634/ref=sr_1_2?crid=2B7EPP6UDTZRF&dchild=1&keywords=roy+choi+cookbook&qid=1611072626&sprefix=roy+choi%2Caps%2C317&sr=8-2 Recipe: *Now I halfed the recipe myself but this is the full recipe. Remember you can buy beef bones at your deli, Whole Foods etc. Just ask the butcher if they have Beef bones for bone broth and they will get you squared away. The Broth: 10Lbs Beef bones, rinsed and soaked in cold water for 2 hours. Then drained. 2 onions, unpeeled, halved 1 bunch scallions 2 big stalks fresh ginger, unpeeled 2 cups garlic cloves, peeled 1 cup Star Anise *find in the store where the spices are. 1/2 cup coriander seeds 1/2 cup black peppercorns 1 cup beef base 1 big heavy handful of cilantro stems, leaves reserved for garnish Salt and freshly ground black pepper The rest/ Amounts up to you. Rice Noodles, prepared according to package directions Onion thinly sliced Scallion, minced Fresh Thai Basil leaves (I used regular basil) Limes, cut in half Bean Sprouts washed Hoisin sauce Fresh Cilantro leaves Rare Filet mignon, sliced thin. (My whole foods has a Bulgogi meat section with all kinds of thinly sliced ribeye, filet etc.) Put the beef bones in a big pot and add enough water to cover the bones. There should be at least 3 gallons of liquid in the pot. On a grill or in a sauté pan over medium heat, char the onions, scallions, and ginger using little to no oil, until they’re blackened but not burned. Heat the pot with bones over medium high heat, then add the charred vegetables, garlic, star anise, coriander seeds, black peppercorns, beef base, cilantro stems, and some salt and pepper. Bring to a full boil, then lower the heat to simmer. Let simmer for 3 hours, constantly skimming foam off the surface. Check for flavor, adjust the seasonings and drain the broth through a large sieve, discarding the solids. You can keep this broth in your refrigerator for 2 days or freeze it for the future. To assemble the pho, place the rice noodles in a bowl. The noodles should be soft and at a tepid temp. Pour the hot broth over the noodles and garnish as you please. Id you want to do like me then add everything to the bowl. *I add the bean sprouts, thin onion, some thinly sliced jalapeños, basil, cilantro leaves, siraccha & hoisin sauce to my pho. I hop you have as much fun making Roy’s Pho as I did. Check out @Blkseriesrebels on Instagram to see photos from my attempt. Tag us and share your photos of your Pho adventure. Slurp it up!

"My Food, fruits & légumes à portée de main" My Food commercialise des serres connectées permettant à chacun de produire ses fruits et légumes tout au long de l'année. Ainsi les circuits sont plus que courts (de la serre à la cuisine !) et les produits garantis de saison ;) Rencontre avec Mickaël Gandecki, Managing Partner, My Food. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

„Sie vertragen kein Histamin, keine Laktose, kein Gluten. Hier ist die Liste mit Lebensmitteln, die Sie nie wieder essen können. Schönes Leben noch.“ Als Nathalie Gleitmann diese Nachricht von ihrem Arzt bekam, war sie am Boden zerstört. Lebensmittelunverträglichkeiten können zu massiven Beschwerden führen: Migräne, Bauchschmerzen, Verstopfung und Hautprobleme sind nur einige. Aber sie müssen kein Schicksal sein. Im Gespräch mit Dr. Yael Adler erzählt Nathalie Gleitmann, die heute erfolgreiche Food-Bloggerin („Nathalies Cuisine“) und Kochbuchautorin ist, wie sie über eine gesunde Ernährung erst ihre Symptome in den Griff bekam und heute wieder fast alles essen kann, was bei ihr vor einigen Jahren noch schlimmste Beschwerden auslöste. In unserem Podcast besprechen die beiden: Warum eine gesunde Ernährung mit frischen Zutaten besser ist als Fertiggerichte und Proteinshakes. Welche Rolle Ballaststoffe spielen. Warum nicht nur die Ernährung, sondern auch die Lebenseinstellung, Sport und Stressabbau wichtig sind, um Nahrungsmittelunverträglichkeiten wie die Histamin-Intoleranz in den Griff zu bekommen. Was Probiotika für die Gesundheit leisten können. Nathalie Gleitmanns Food-Blog „Nathalies Cuisine“ findet Ihr auf Instagram unter @nathaliescusine, auf https://www.nathaliescuisine.com/ und bei Youtube unter https://www.youtube.com/channel/UC8BZXbW1hQd9V8poKOMWr3Q Ihre Bücher „Happy Healthy Food“ und „Me Food, My Food, My Tel Aviv“ bekommt Ihr in Eurer Buchhandlung.

We’re revisiting past episodes that revolve around sustainable and can-do lifestyles, in a four-part series we’re calling “Living Well & Wise.” For our second episode, Charlotte French and Russell Mullin discuss Rob Greenfield’s journey from an average, materialistic guy to a well-known eco-activist and adventurer.   Order Rob’s new book Food Freedom: A Year of Growing and Foraging 100% of My Food and Why It Matters   Follow the links below for topics mentioned in the podcast that may have piqued your interest: New Society Publishers Dude Making a Difference Rob's Website Check out the MOTHER EARTH NEWS Bookstore for more resources to help you achieve your health and farming goals! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live! The “Mother Earth News and Friends” podcast is a production of MOTHER EARTH NEWS NETWORK.

It must be tough, if not a complete nightmare, to be a butcher or a green grocer right now.The messages have been conflicting and confusing.From the top down, including the MBIE website itself, it's easy to see how it can get bewildering.First the green grocers and butchers were told they had to close - with thousands of dollars of stock wasted, thrown out, and lost.Local customers confused, and shop owners bereft.Then yesterday the backflip - they can open - but online only.So they can sell online and deliver, they just have to keep their physical shops closed.The PM said this was something the government had been "utterly consistent on".Which is completely untrue.As recent as yesterday morning, the Prime Minister was saying they needed to be closed.On the Ministry of Business Innovation and Employment website, it's still a mystery.Like many instructions there, it's open to interpretation."Butchers, bakeries and similar small scale retailers are considered non-essential," it says.. "as similar products are already available in supermarkets."Whole food delivery services though, are essential - that's your My Food bag type services.. which can deliver you a box of fruit and veges or meat.. so as you can see, clear as mud.Some small green grocers have managed to adapt to being online, but for many smaller local shops, it's just not been their focus, they haven't had a need for an online presence, many wouldn't even have a website.So to now be given the green light to set up to sell online, would mean they'd have to configure themselves to do that .. set up a website, an online payment facility, a delivery mechanism.And many of the people in the business of helping smaller retailers do that, are not considered an essential service - therefore many green grocers and butchers are left stuck between a rock and a hard place.Those who're organised and set up for on line delivery can get into it, those who can't, are still penalised.So it's not an easy time for the smaller businesses right now, the ones who've been carrying staff and stock, and not knowing how or when they can open.As one butcher said, there are too many inconsistencies in the rules, and it's been extremely damaging to smaller businesses.

What do you do when the successful job or business you have worked in is no longer fulfilling you or your passions? How do you find the 'next' right thing for you to create? We sat down with Jan Hogrewe to hear her story of leaving a successful career running her film production company on the Warner Brother's lot to stumbling into a new career that fulfilled her and rekindled her passions. But it didn't happen because of some wild plan. It simply started by solving a problem she was facing (too many figs) and what to do with them. She remembers canning fruits and berries with her family as a child and started making yummy fruit spreads to save the figs from going to waste. When people loved what she was making she realized that this may turn into a new business. Just Jan's was born!In today's episode, Jan shares how you can turn your search for more in life into a new career, the benefits of healthy 'good' products, working in Hollywood, and taking risks that pay off.LinksJust Jan's Website: https://www.justjans.comJust Jan's Instagram: https://www.instagram.com/justjansspreads/Recommended ReadingL.A. Son: My Life, My City, My Food: https://amzn.to/2WWKdafAbout Jan HogreweAfter building a successful business and following her professional prowess in film production, Jan Hogrewe just didn’t feel fulfilled and truly happy. This entrepreneur, film producer, former tap dancer, and mother of twins felt an itch for something more— and Jan was about to uncover her Jam.With an overabundance of figs from her Kadota Fig Tree, Jan tinkered with recipes to create a spread before the fruit went to waste. She created so many jars that she began to share them with colleagues, family, and friends who marveled at her hidden talent. Soon after, Jan found herself experimenting and expanding with an assortment of fresh- made and all-natural spreads, curds, and marmalades—uncovering a bountiful joy and budding passion.Just like a line out of a film, Jan was asked a single question that redirected her path completely when a friend tasted her jam and introduced her to a food industry professional...“He tasted my jam and said, ‘Wow, I really like this. It’s better than what’s on the market. Would you ever be interested in doing this for a living?’ and I said, ‘sure!’”Founded in 2010, Jan embarked on an incredibly successful venture with Just Jan’s full line of artisanal, all-natural fruit spreads and sauces.“Just Jan’s started by accident for me. Making jam was just something I loved doing for family and friends. I had no idea this was going to be a business. Then I was asked the right question at the exact right moment.”Whether some may call it destiny, the Law of Attraction & Manifestation, or just being bold enough to pursue a new passion... either way, it’s a sweet victory for Jan, who continues to put healthy and happy smiles on the faces of those who taste her marvelous marmalades.

Go now and subscribe to the Run The Race podcast! Our guest for this episode is former drug addict turned evangelist Andrew Chalmers. He almost died from an overdose but God turned his life around and he now leads non-profit ministry Take The City. We also talk about some fitness adventures, advice for families, and traveling the world to places like Africa and Israel. After an introduction about getting out of your comfort zone and what I thought about Africa, (4:21) Andrew answers the “Fast Four” rapid fire questions, then he tells his story (7:15) about hitting rock bottom, losing everything as a drug addict, even being brought back from the dead. After many stints in rehab, (12:45) finally Teen Challenge worked because he was finally willing to surrender. Andrew talks about God’s love when he was at his worst. Part of that drug recovery (15:30) was fitness. He talks about the importance of “finishing well.” (18:48) Running also helps with anxiety, depression, panic attacks as it did with Andrew. As he pursued a stronger relationship with God, (21:38) he had a vision/thought while driving over a bridge: “take the city.” Monthly outreaches by that name led to the start of the non-profit almost 5 years ago. One of the missions is unifying churches - tearing down walls of denomination and race. We went to Africa last year! (27:27) What are the people and culture like there? How did the trip change Andrew’s life? We even ran together in the country of Malawi, known as the “warm heart of Africa,” where we saw how sports transcends culture. Andrew and his family also just got back (33:20) from Israel. He’s also taken his wife, their 3 kids on hiking adventures, backpacking. He has advice for families about doing challenging things together, making memories and replacing screen time. (39:55) We close with some java as Take The City has a newly opened Harvest Coffee shop, as a business ministry combo. (47:02) My “Food for Thought” segment has some news tidbits on getting out of comfort zones, like with cold workouts and giving stuff up for lent. Thanks for listening! Hope you enjoy the podcast. Please share it with your friends using #RunTheRacePodcast. Also, write a quick review about it. For more info, go to www.wtvm.com/podcast/.

Growing up in South Philly, many would have thought Steve Martorano didn’t stand much of a chance for more than going into the family business. With his father making only $166 a week and his uncle in the mob, Steve knew one thing – he didn’t want either of those lives for himself. But what was he to do? School was never his strong suit, so he set out on his own journey to success, but not without a few failures along the way, which only made him stronger and more determined to show the world what he is made of. After spinning records for a few years as a DJ in the 70s, Steve opened up his first delivery sandwich shop in his apartment. He was a one-man show with an increasingly popular business. His sandwiches became such a hit in South Philly that Martorano outgrew his space and opened a take out restaurant in a strip mall. Here Martorano made pizza, sandwiches, pasta dishes and homemade water ice. A few years later, the demand outgrew his location again, and Martorano moved to a freestanding, sit down restaurant. In the early 90s, the US economy took a turn for the worst and Steve lost everything. He knew it was time for a change. In 1993, he moved to Ft. Lauderdale with merely $40 to his name and opened a new restaurant on Oakland Park Boulevard – Café Martorano. 18 years later, Café Martorano has become a worldwide sensation. The restaurant chain has expanded into five locations – the original one on Oakland Park Boulevard, one at the Seminole Hard Rock in Hollywood, Florida, at the Rio All Suite Hotel & Casino in Las Vegas, at Paris Hotel & Casino in Las Vegas and at Harrahs Hotel & Casino in Atlantic City, New Jersey. The Martorano brand has also launched a wine label, pasta sauces, a Yo Cuz! apparel line, Jewerly line, a self published book “Yo Cuz! My Life, My Food, My Way and his second book “It Ain’t Sauce, It’s Gravy… How Food Saved my Life” published by Knopf.  Steve Martorano has raised the bar for the restaurant industry. The “Godfather of Italian-American cooking” has taken the craft of cooking to new levels through a dream, persistence, and hard work. With his self-taught talent, Steve has created a venue in which as owner he is the cook, the DJ and the operator. The Martorano restaurants offer a unique atmosphere that combines exceptional food with extraordinary music and movies. This rare environment has allowed Martorano to create an ambiance that attracts clientele ranging from locals to the sexy, hip crowd to some of entertainment’s hottest celebrities, and has even been featured on television shows such as The Real Housewives of Miami and Joan and Melissa: Joan Knows Best? and the Jimmy Kimmel show just to name a few. Rags to riches business is the only restaurant that has managed to create a modern and cool atmosphere while maintaining that welcome-to-the-family vibe.

Scott Lerner started his career in the military, then jumped into an MBA, then in toilet paper, then food companies, then founded his own sparkling beverage company. And has been a CEO for multiple high growth startups and with that, tons of unique experiences to help you think differently and grow better. Since this episode is a long one, I’ll keep it short, you’ll get tons of advice about growing a world-class network and how to navigate the crazy waters when it comes to growing food businesses. I ask Scott some really challenging questions when it comes to finding good people and making tough decisions so I hope you enjoy this episode as much as I do Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do, what do you tell people?: I’m the CEO of farmhouse culture. I’m paid to run this company You’ve had multiple CEO roles. What does CEO mean to you?: The responsibility to have the final say on any decision. The CEO’s role is to first recruit the best talent and be the quality control person How do you hire the best people?: Later in my career, I’ve created a great network. When I work with great people, I hire them. I also like to “date” prospects. If I could spend some time over the course of weeks with them, I get to learn more about them. How do you meet people?: Trade shows work. I’ve also taught Entrepreneurship in Northwestern and I tell people to talk to people when you’re on the plane or even at tasting booths. I have a  goal to meet people in the industry. LinkedIn helps a ton too. Pepsi ConAgra Did you ever think that you’d get into food?: Not really but after my MBA, I was interested in CPG Kimberley Clark: Toilet paper company Marine Corps ConAgra Foods. Managing the Parque Brands – Margarine Why did you jump into your own company?: I worked on Naked Juice and then I had an opportunity to start a company. Solixer, a sparkling water with a splash of fruit juice wand botanicals. It was in 2008 but it was hard because the Beverage is super competitive. What was the most shocking thing about starting your own company?: You have to do everything. In the corporate world, you don’t even know how the product is shipped. Then after your job, you kept on jumping into CEO roles Tell me more about Farmhouse Culture?: Brand was started in 2008 by Kathrine Lurker. She was doing it on her own for a while and then brought on more investment. I came in when the company was plateauing, which is usually the case with new leadership. I like fixing things and I like having a gun to my head We’re now pruning the bush with getting rid of old products. We’re also rebranding and launching things like chips. I joined the company because the brand is super strong. Gut Shot Hard Things About Hard Things How do you transition in certain stages?: If your team is comfortable, then they’re losing and you have to make them uncomfortable to get them to grow How did you go into the Marine Corps?: I was recruited during college. However, I knew that it would be beneficial no matter what. My Food job Rocks: I love doing 100 different things because all of the things are interesting. For food, it not only gives you instant gratification but also to help the planet. With this company, we provide healthy food too, which is a plus. What type of trends are you noticing?: There’s a ton of new, healthy products but it’s hard to communicate to the consumers Most advocates are becoming food producers Plant-based meat is getting huge but is it healthy? Do you have a  favorite book?: I don’t read much, but I get a lot of my information from posts and conversations. I’ve read my share of books. I can get information from everywhere, even Shark Tank Any advice for anyone who wants to go into the food industry?: dabble in it. Go to a company and ask “hey can I help you out?”. Find out what you’re passionate about. Where can we find you for advice?: Hit me up through LinkedIn or Farmhouse Culture’s website. TERP1302 instagram The world doesn’t need another granola but you need to be different There’s not any more rocketships to land on, it’s competitive

Marc Simony wrote a compelling post at his time at the American Food Innovation Summit. I found it pretty cool, so I asked him to be on the show. What I didn’t know until I did my reach is that Marc is one of the important people in TraceGains, one of the fastest growing supply chain management software programs in the food industry. And that he live din Phoenix, neat! Marc lays on a ton of advice on his experience working for TraceGains such as times pivoting the business and times where taking risks benefitted them. Marc specifically goes into the idea of recognizing weak signals and capitalizing on them I was happy to meet Marc live at the Cactus IFT Supplier’s Night in Phoenix. We talked for a bit, and I picked his brain on some potential new projects I’m working on for My Food Job Rocks. You can see a really cool picture of him on the show notes. VP of TraceGains Network Marc is a holistic brand thinker. He joined TraceGains in the spring of 2008 as head of marketing, where he continuously searched out best practices, stayed atop new market and marketing developments, and relished in devising corporate and competitive strategies that negate competition. That expertise led him to the position of VP of TraceGains Network, where he drives the transition to providing a collaborative industry platform. Marc graduated cum laude and Phi Beta Kappa with a BA in Communication from the University of New Hampshire, and has earned an MBA with distinction in Global Management from The Thunderbird School of Global Management. He occasionally writes on LinkedIn, still listens to vinyl, and cooks Southeast Asian dishes on weekends. Shownote The LinkedIn Article: https://www.linkedin.com/pulse/overheard-american-food-innovate-summit-marc-simony/ TraceGains – Supplier Relationship Management What do you tell people who just meet you?: We make sure that the food you eat doesn’t kill you. Those who kinda know what we're about: We make sure the food you consume to make the quality and regulatory requirements I was one of TraceGain's first employees and it’s been active for 11 years Supposed to be a tracking software but people thought it wasn’t worth it. Recall Insurance We noticed that people wanted document management so we pivoted to that Now we truly serve the entire business innovating every day For example, our program: Post Once – A supplier has to just post once and things happen The article talks about that people want small wins, but we also need to keep in mind that the consumer needs to trust the food Barb Stuckey – To the consumer, clean label/front of pack is more important than nutrition label New trends: protein and fiber Mergers and Acquisitions Anthropologists What is supply chain for you?: logistics moves from point to point but there’s so much going on. It’s actually called a supply web Food is the largest portion of the CPG supply chain Can you describe the steps it took to get to where you are today?: When I was 16, I went to the United States from Germany. Then I started my own radio company and then I interviewed for TraceGains as head of marketing. I liked the description that combined technology and things that were important to me. Mitsua or Yaohan Marketplace What was interesting about growing TraceGains?: I loved to stick my nose into things. I read weak signals and go from there Inbound Marketing – Hubspot What is the most exciting thing in the food industry?: Food startups, also big companys are struggling to innovate What does innovation mean to you?: Finding weak signals and bringing them to life Kimchi smoothie Bimbo Bakery Home delivery kits Smart Fridge What is one thing you’d like to know more about food?: The science Apple Airpods Mitch Stoltz Electronic Frontiers Profile Favorite Food: Dad’s Cardamom from Three Twins Ice Cream Lavender Vanilla Ice Cream from Trader Joes What do you think are some opportunities in the food industry?: There is a talent shortage. In supply chain, I would focus on data and data science with logistics Where can we find you for advice?: LinkedIn. Send me a question or connection. Let me know that you found me through My Food job Rocks

Tag along on an exciting episode about female leadership and a good dose of girl power with Cecilia Robinson, Co-founder of My Food bag, the company that has influenced a whole country to eat differently by delivering food with yummy recipes straight to your doorstep!

Petr Borkovec je spolumajitelem a generálním ředitelem Partners Financial Services, zakladatelem investiční skupiny Brno Investment Group (BIG) a ředitelem skupiny Sklizeno Foods, která spojila tři konkurenční značky zdravých potravin a bister – jeho My Food, Sklizeno Davida Kukly a Náš grunt Aleše Kotěry.

Petr Borkovec je spolumajitelem a generálním ředitelem Partners Financial Services, zakladatelem investiční skupiny Brno Investment Group (BIG) a ředitelem skupiny Sklizeno Foods, která spojila tři konkurenční značky zdravých potravin a bister – jeho My Food, Sklizeno Davida Kukly a Náš grunt Aleše Kotěry.

’ve always wanted to know the machine side of the food industry. How do people build these machines that can create thousands of pounds of foods today? I found the answer when I interviewed Matt. Matt contacted me after he finished listening to Good Food institute Series and I asked if we could meet up. I’ve done interviews at libraries before, after all, they’re free and quiet, so we found the best small room in Fremont California to belt out the interview. Here we have great tips on managing big projects and explore the most optimal way to get from concept to commercialization. Matt also gives some great tips on how to tackle big ideas using some smart strategies that you might want to apply to your work. Enjoy! Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes Fremont Library Would you consider yourself a food scientist?: Yes, now, but I’m a systems engineer by training How did you fall into food?: I used to work in medical devices and applied to a job on extruders. I never knew you could use extruders to make food. Only thought you could use it for rubber or plastic How to make decisions: It’s not a matter of if, but rather when. Eventually, everyone will have a  compromise whether you’re culinary, scientist or engineer How would you create a new product?: Two paths: either mimic or something new. With mimicking, you know exactly what attributes you want. How do you do things faster?: Communicate expectations and create modular platforms In most technologies, we don’t create something too new, we improve existing technologies What would you recommend a food engineer should focus on: Find something passionate. Always ask questions and eventually, you’ll find something you’re passionate about. Most problems can be solved by simple algebra My Food job Rocks: I get to see cutting-edge technology all the time, everywhere Food Technologies: Machine Learning in the food space What challenges does the food industry have to face?: Get with the times. People who try to discourage technology are usually the ones who don’t benefit when it booms. What is something in the food industry you’d like to know more about?: How other products are made. Such as Chicken Nugget shapes and M and M colors. Timelines: How long do you think it should take for products to get to market?: Depends on the complexity of the product. Unfortunately, if it’s too complex, the consumer won’t follow the directions anyways. The trend for products is 2 years Who inspired you to get into food?: the Extruder. Also the visionaries I’ve worked for in the past. Kitchen Item: I love to grill. Love working with fire. I prefer Coal. Adam: I made a firepit in Phoenix. Favorite Food: Noodles. All types of noodles If you were to teach a college course, what would you teach?: A big part about innovation is to look at things in a different lens. For example, meal kits were created in this. Any advice you have in the food industry?: don’t overcomplicate the question. Look at the tech and learn as much as you can about it. Broaden your horizons Where can we find you?: www.mtcc.io I’m free to just talk about ideas.

John 4.31 - 42 My Food by Jerad File

QUESTIONS? Have you ever had someone in your life that… That seemed to DIMINISH YOU That caused you to OPERATE AS HALF OF YOURSELF That squashed a PIECE OF YOUR HEART AND SOUL MADE YOU UNSETTLED just by the way they projected themselves?   Maybe it is someone who is an over-the-top NARCISSISTIC Or the distrust feelings while being with a GOSSIPER Or the anxious feelings of being a future the topic of your CRITICAL “friend” Or the subservience feelings while standing down to a BULLY Or the insecure feelings as you hope things are still good with a PASSIVE-AGGRESSIVE Or maybe even the emotional drain of an ever-complaining NEGATIVE person.   How do you DEAL WITH such people? How do you STAY HEALTHY and RETAIN ENERGY for life? How do you REGULATE and live as your WHOLE SELF, rather than a DIMINISHED VERSION of you?   PSALM 23:1-6 NKJV [David said] The LORD [is] my shepherd; I SHALL NOT WANT. 2 He makes me to lie down in green pastures; He leads me beside the still waters. 3 HE RESTORES MY SOUL; He leads me in the paths of righteousness For His name's sake. SLIDE 05 4 Yea, though I walk through the valley of the shadow of death, I WILL FEAR NO EVIL; For YOU [ARE] WITH ME; Your rod and Your staff, they COMFORT ME. 5 You prepare a table before me in the PRESENCE OF MY ENEMIES; You ANOINT MY HEAD with oil; MY CUP RUNS OVER. 6 Surely goodness and mercy shall follow me All the days of my life; And I WILL DWELL IN THE HOUSE OF THE LORD FOREVER.   TRUTH: It’s NOT about dealing with DIFFICULT PEOPLE; it’s about dealing with DIFFICULT ME-OPLE.   TRUTH: We must FIRST shift our focus from DIFFICULT PEOPLE; to nurturing a HEALTHY ME-OPLE.   1 SAMUEL 16:11 NIV So he asked Jesse, "Are these all the sons you have?" "There is still the YOUNGEST," Jesse answered. "He is tending the sheep." Samuel said, "Send for him; we will not sit down until he arrives." 1 SAMUEL 17:28 NLT But when David's oldest brother, Eliab, heard David talking to the men, he was angry. "What are you doing around here anyway?" he demanded. "What about those few sheep you're supposed to be taking care of? I know about your pride and deceit. You just want to see the battle!" PSALM 69:4 NLT [David said] Those who HATE ME without cause OUTNUMBER THE HAIRS on my head. Many ENEMIES TRY TO DESTROY ME with lies… PSALM 143:1, 3-11 NKJV [David said] Hear my prayer, O LORD, Give ear to my supplications! In Your faithfulness answer me, [And] in Your righteousness. ... 3 For THE ENEMY has PERSECUTED (HARASS) MY SOUL; He has CRUSHED MY LIFE to the ground; He has made me DWELL IN DARKNESS, like those who have long been dead. 4 Therefore MY SPIRIT IS OVERWHELMED within me; MY HEART within me is DISTRESSED. 5 I remember the days of old; I meditate on all Your works; I muse on the work of Your hands. 6 I spread out my hands to You; My soul [longs] for You like a thirsty land. Selah 7 Answer me speedily, O LORD; MY SPIRIT FAILS! Do not hide Your face from me, lest I be like those who GO DOWN INTO THE PIT. 8 Cause me to hear Your lovingkindness in the morning, For in You do I trust; Cause me to know the way in which I should walk, For I LIFT UP MY SOUL TO YOU. 9 Deliver me, O LORD, from my enemies; In You I take shelter. 10 Teach me to do Your will, For You [are] my God; Your Spirit [is] good. Lead me in the land of uprightness. 11 REVIVE ME, O LORD, for Your name's sake! For Your righteousness' sake BRING MY SOUL OUT OF TROUBLE.   SELF INTERVIEW QUESTIONS SELF-QUESTION #1 – “When I’m alone – and the recording loops are playing in my head – am I grieved, anxious or depressed?”  SELF-QUESTION #2 – “Am I easily triggered, even when I least expect it?” SELF-QUESTION #3 – “Do I have energy to care, activate and execute on the things I theoretically know I should?” SELF-QUESTION #4 – “Do I ‘hate’ a lot of things – life events, people, my job, my marriage, my life, or myself?” SELF-QUESTION #5 – “When I’m with people - both those whom I am closest to and those that I simply encounter – do I FEEL affection, joy, and wonder towards them?” SELF-QUESTION #6 – “Do I FEEL affection, joy, and wonder towards God, His promises and hopes for my future?” DRAINS News/Media Social Media Posts Reading Product Reviews Critical Reviews Sports Losses Authority Relationships Subordinate Relationships Peer Relationships Stresses (Economic, Health) Grievous Memories MATTHEW 11:29 NKJV [Jesus said] Take My yoke upon you and learn from Me, for I am gentle and lowly in heart, and you will find REST for your SOULS. PSALM 119:28 NKJV [David said] My SOUL melts from heaviness; STRENGTHEN me according to Your word. PSALM 25:13, 17, 20 KJV [David said] (My) SOUL shall dwell at EASE; ... 17 The TROUBLES of my HEART are ENLARGED: [O] bring thou me out of my DISTRESSES. ... 20 O KEEP my SOUL, and deliver me: let me NOT BE ASHAMED; for I put MY TRUST IN THEE.   CHARGES (SATURATION) Worship Thankfulness The Word Prayer Declarations Church “Experience” Environments Healthy Relationships Rest Unhurried Life-Focus Hopeful Imaginations JOHN 4:34 NKJV Jesus said to them, "My FOOD is to do the will of Him who sent Me, and to finish His work.”   ACTION STEPS 1.   How will you overhaul at least ONE SYSTEM to STOP the DRAINS? 2.   How will you overhaul at least ONE SYSTEM to BOOST your CHARGE? Write it down now. Tell somebody you trust. Come to the rest of the series!

Show Notes Cookbook Risks: http://www.grubstreet.com/2017/07/chefs-cookbooks-hidden-risks.html Trip Advisor Problems: http://www.theguardian.com/travel/2016/jul/08/trouble-with-tripadvisor-summer-food-drink-marina-oloughlin Defending the Tasting Menu: https://www.eater.com/platform/amp/2017/7/11/15924006/sean-brock-tasting-menu-mccradys-charleston-interview Is Alta the Perfect Restaurant? : http://www.grubstreet.com/2017/07/atla-nyc-restaurant-review.html Vespertine Closing the Book: https://la.eater.com/2017/7/17/15982602/vespertine-jordan-kahn-hollywood-reporter-week-review Job Openings: https://www.instagram.com/p/BWpevligq1H/?taken-by=derek_salkin https://www.facebook.com/thibaut.gamba Tickets to try MY FOOD at Ready: www.justinkhanna.com/tickets

  If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Manuscript Looking at my calendar, I saw that this podcast actually started in June. It’s felt like a long time. A lot of things have happened while creating this podcast. I met some incredible people, collaborated with geniuses, and made my connections with my friends unbreakably strong. Other than that, a total of 15,000 people have downloaded the podcast, averaging 215 listens per episode. For me, I’m happy with this. So in this episode I just wanted to really flesh out the events that made this podcast for what it was today, and how it slowly transformed. From the independent website, graduate student series, to why I am changing some of my questions, I want to tell you just how fun it was making this thing and where we’re planning to go next. Let’s being Beginnings Have I told this story before? Maybe only to my guests, or with my friends. When I first moved to Phoenix, I became obsessed with Podcasts, almost about the same time I started hating my job, which you can listen about in episode 60, which was around the time I wanted to find a way out. I noticed that sure, listening to music was fun, but it wasn’t productive. So I started listening to audio books which I borrowed form the Phoenix library. Soon it evolved into podcasts. My first podcasts I listened to often were Smart Passive Income and Entrepreneur on Fire. I’d consider these entry-level because they are indeed inspiring stories with a little bit of tactical knowledge. This went on for about a year. In maybe January 2016, I read an article by Tim Ferriss about how he started his podcast. Through his write up, I found it was pretty easy to do. For example, the equipment was dirt cheap, and the barrier to entry is pretty good. About a month later, Nicole posted the fated article about how the food industry is hiring people at a declining rate and everything kind of clicked. The lesson here is really about this simple equation, that opportunity + preparedness = luck is something that resonates with me when I do projects. If I didn’t listen to podcasts, or read how to do them, I would never had had the opportunity to work with Nicole. There are many other factors in how this started up that made it worked as well. For example, Foodgrads was a startup, so they were flexible and willing to support me in this venture. Though they didn’t give me initial capital, the power of just getting a thumbs up is more than enough justification to get started with the podcast so I set aside $1000 dollars and went to town. I would provide the episodes, and they would provide the website that I could post on. I bought equipment recommended by Tim Ferriss including this microphone. I downloaded Audacity, and then I bought a course called Podcaster’s Paradise. This course was created by John Lee Dumas from Entrepreneur on Fire. I subscribed for about 3 months and learned a lot of technical tidbits in not only on how to use Audacity, but how to structure my podcast from getting guests to sending thank you notes. It also gave me some amazing tools such as calendly.com and libsyn. I also found the facebook group they had extremely supportive and that’s also where I met Kim from Peas On Moss, who started her podcast the same time as I did. So starting that, I now had to get guests. First up was Nicole and Juliette from Foodgrads as they were the ones hosting it on their website, so it just seemed right. Then I got Trevor Fast, Brian Chau, and Taryn Yee, while on a work trip to California. I literally scheduled time to meet and record. It was really fun! I remember doing the dumbest thing while doing Trevor’s interview. I thought the room was too noisy so I thought we could do it in the office. We ended up doing the interview in a cramped, noisy room where chocolate was being refined. Editing that was a pain. So you keep going. Episode 6 was my most valuable guest being Dr. Howard Moskowitz in more ways than one. This one was a stroke of luck I had no idea how I got him on the show. I just connected on linkeidn, he sends me a bunch of stuff and I asked him to be on the podcast. That’s so cool! I realized then, that the ability to ask someone to be on a podcast is an extremely valuable tool. For one, it gives you a very legitimate excuse on inviting, and talking to people you want to talk to, and I would say about 70% of my podcasts have guests I personally contacted, 10% are from people who sign up to be interviewed randomly and another 20% are referred to by either previous guests or friends. My biggest tips for finding great guests is pretty simple, especially for people on linkedin. For one, if they post a lot, it’s more likely they would like to be on the show. There are only a few exceptions I’ve had with this. People who are going to launch something, whether it’s a book or new product, are especially willing to talk about it as well. This is how I got Ali Bouzari on the show, for instance. Connectors, whether self-proclaimed are not have their perks too. Rochelle Boucher, for example, knew a ton of people and supported me in huge amounts getting guests that came to her Miele location. I returned the favor with my own resources. After my recent talk with Alex Oesterle from Food Marketing Nerds, I found that he has a very different way of contacting. A bit more professional, which I might want to dive in the future. He goes through PR firms or PR departments to get amazing guests from the marketing department. I’ve only had a couple of guests been blocked by denying permission, which I actually find kind of, a strange and outdated practice, but I understand. But the method I use works, I have absolutely no problem finding guests and I actually realized that I don’t need big shots on my podcasts. I actually really enjoy interviewing fresh, inspiring graduates. Some recent examples like Jon Weber and Louis Edmond, who both just got their jobs, were extremely satisfying to talk to just because of their passionate outlook in life and I wouldn’t have it any other way. So this brings me to another topic about what you want your podcast to represent. This means knowing your audience, and catering to that audience. Overall, the message and structure for My Food  Job Rocks is a pretty simple one: explore different food jobs, dive in a little bit of their history, and explore their viewpoints on current events such as technology or current events. At the end, we cool down and talk about books, quotes, and favorite foods. The questions we’ve designed for our show is pretty standard, but testing certain questions has made the process a lot of fun. One of the questions I’ve changed was “what is a standard day like?” I used this question in the beginning, but all I got was “every day is different!” So I changed this question and worded it in multiple different ways. Sometimes I say “what’s the most exciting part of your job?” or “what’s the worst?” some of my personal favorites include asking the process of how to make a certain food such as with Jocelyn Ngo or Haley Richardson. By diving into a subject filled with enigma versus a standard routine, in usually generates more excitement. One of the other questions I’ve had a good time playing around with is “what do you think are the important skills you need in your job?”. My favorite answer to this question is from Tiffany Tong from Canada’s Smartest Kitchen, where she said adaptability. After she did a beautiful explanation of the word, I dug deeper. “How do you become more adaptable?” I guess the trend and evolution of the questions I ask is more about “how can I make this podcast more exciting/unique, and what type of tactical and actionable advice can I give to my audience?” Next topic is in regards to why we split off from Foodgrads initially, around episode 16: Well, I wanted more control and a certain person who was there at the time didn’t want that. Eventually, they had to approach to let me go. I’m bad at assuming things, so I’ll leave it as: I grew too big for their nest so I had to leave. With a mix of disappointment, support from my friends, and admittedly, utter rage, I decided to make my own website to host my podcast. I still had a weekly podcast so I had to make a website fast. Luckily, this wasn’t just a start-from-scratch bang my head against the wall. Ever since I started hating my job, I dabbled into website design. I made my first “successful” website called Az Asian Food Review. Where I reviewed Asian food in phoenix. I had to pay for a theme dedicated to podcasting (which in hindsight, I never used that feature) and a pretty good front page function. Building the website was actually one of the most exhilarating I’ve done for this project and I am really proud of the website I made. Using my skills from Canva, and my website experience, I made a website for maybe under $150 dollars that I could use as my playground. And looking back, I used it as a playground very well. Evolving the shownotes, making a blogging section for my own personal use, and recently, hosting another person’s content made this website a proud accomplishment. Eventually, I made a deal with Foodgrads to work with them. Yes, it was awkward at first, but both Nicole and I supported each other. I actually had a huge internal debate not to do it because of an ego issue on my end, but that was a dumb, childish reason. The main reason is really, we can’t do this alone. If we’re split now, there is no way to conquer the industry. I need Nicole to be a powerhouse distribution force in the future, and she needs my high quality content to satisfy her readers. Two lessons appear from this: don’t burn bridges, and don’t give up. I could have easily been extremely hot headed and aggressive in this scenario, and let my ego do the talking, but I had to bite my tongue. It’s paid off. Another thing is consistency. If you really want to make this not a hobby, you need to be consistent with your episodes. Too many people get burnt out or just lose motivation on doing a weekly podcast. What actually happened was I liked interviewing so much I ended up having so many episodes, I had to open the flood gates and launch 2 episodes a week. I was so hard to switch to 1 but I realized that two episodes a week really took a toll on my life. Luckily, I had Veronica Hislop save me with her willingness to provide awesome content with her blog posts. So I want to wrap this whole thing up into a lessons learned scenario. Both podcasting and website design were once small interests, that later became hobbies and then actually became revenue generating. Yes, I made my initial investment back 5 times over. Some were direct requests, others were from referrals from guests. Not only that, but certain guests have contacted me for other projects and what’s coming in the next couple of years is really something. At the end of the day, the biggest lesson I have for you is to just start doing something an hour a day. It can be researching, or reading, or just gathering information. Eventually, a seed will be planted into your mind. When the opportunity strikes, you’ll be prepared. As maybe you could tell from this episode, most of the opportunities I was given was So the best place to invest a minimal amount of skill? I’ll give you two resources where you can find a skill and then have the opportunity to dig deeper. Entreprenuer Podcasts The SPI podcast by Pat Flynn is probably the best resource to find a collection of people who are making income in unconventional ways. This was actually one of the avenues I’ve used to another area of interest which ended up being a bad investment but that’s another story. You can probably find things similar to SPI by typing in entrepreneur podcast in your favorite search engine. Other search terms you can use is Bootstrapping, and built. Recently, Reid Hoffman’s Masters of Scale has been one of the best things I’ve ever listened to so if you’re going for it, you gotta listen to his stuff. And Facebook sponsored webinars If you’re like me, a bunch of people are now pitching their “free webinar” facebook ad on my feed constantly. Maybe it’s because I like stuff that attracts those adds to me… Anyways, you should try it out. You’ll only invest one hour of your time. But be careful! These types of webinars will always try and sell you something. It’s just their design. Whether you buy or not, is up to you. However, as a disclaimer, I buy maybe 20% of products that I see in webinars. The point in exploring different avenues is to eventually find something where you can utilize the skill. The demand or timeline will be your bridge from interest to skill. The power of having your back against the wall, you’ll be surprised in what you could get done. Have a website to build in a week when someone lets you go? Time to get serious. This is actually what I’m kind of missing now, the stuff I’m doing is awesome, but I need a sense of urgency to kick me in the butt. Apparently, it’s just my personality. So where is this podcast heading in the future? I don’t know. My goal is 100 episodes. Judging by the rate of this, we’ll be there in January. With more than 50 interviews under my belt, I think it’s time to push a little bit on wrapping up the content in a nice little bow and send it to people who would find value in it such as professors, career consolers, or whatever. I think I can put a little more oomph in sharing the content to others who might want to take the food industry as a career path. Overall I have to tell you, I’m in this for the long run. Not just the podcast, but the connections I’ve made with every guest on the show is extremely valuable and every time I see their names or faces, I remember of the pieces of gold within their interview. Every podcast guest has taught me so much about just how passionate people are in their job. Whether it’s young professional’s eagerness to learn or the startup CEOs who hustle and works her butt off 24/7 but are fueled with endless energy, those are the guests that keep me going. The next set of episodes are absolutely amazing. And there’s a lot more variety too. More food safety guests thanks to Marian Zboraj, editor for a Food Safety magazine. She gave me some absolutely amazing people in that sector. What else, more sales reps, where I go more into what makes a good salesman, and the best CEO I’ve ever met. There’s just so much coming up, that I always look forward to trying something new. Thank you to everyone who’s been with me this past year. Thank you to all of our listeners, to all of our supporters, whether financially or emotionally. I don’t know what’s coming next, but things are building and as long as we’re in this together, we can do anything.  

He is the founder of Yin Yang Naturals, a food brokerage focused on the natural retail channel. Andrew Chae worked in his family's food manufacturing business since his teenage years. In 2004, he oversaw the organic certification of two production facilities, and built a new Asian organic brand, Ohana House, from the ground up. Ohana House went national with distribution into all Whole Foods and other major natural chains. Andrew also oversaw the entry of Ohana House into Costco and initiated private label opportunities with Trader Joe's. In 2008, Andrew started Yin & Yang Naturals. He discovered a passion for helping entrepreneurs achieve their dreams. Taking a product from concept, to store shelf, to someone's kitchen shelf provides an unmatchable level of both personal and professional satisfaction. Some brands that Yin Yang Naturals works with are Coconut Bliss ice cream, Harmless Harvest, Maple Hill Creamery, and Uncle Matt's. Yin Yang also helped launch EPIC bar, REBBL drinks, and Temple Turmeric. Andrew is highly skilled, experienced, and successful. He drops serious knowledge for food startup founders:  Life in Hawaii Showing up as a rookie to ExpoWest Definition of a food broker What food brokers do from sales to the shelves Why use a broker instead of a full time sales person On selling a private-label to Trader Joe's Keys to selling at Trader Joe's When it comes to sales, followups, inventory, etc with distributors and stores, where is the responsibility with the food brand and when is it with the broker? What questions to ask a broker when shopping for one Qualities YinYang looks for in a food brand Retail is about detail Why flavor wins in any launch Tips for buying machinery What is happening in the industry right now? How has the industry changed over the past few years? Selected links from the show: YIN YANG NATURALS L.A. Son: My Life, My City, My Food

I’ll read the verse then talk about my food and the various world foods I enjoy, right here in Australia. Key words: flavours, ingredients, cutlery Theme: We all need our lunch – we all need to eat! Taku’s Tip: Don’t make fun of what’s in people’s lunchboxes! Be grateful for all you have to eat and be […] The post My Food and Lunch (Book Verse) appeared first on Multicultural Me.

When we look at the immigrant history of America, it can perhaps best be told through great food. As neighborhoods emerged and changed, so did the restaurants. This is just as true today. Roy Choi is one of the founders of the food truck movement. But more than that, his food, his trucks and his four restaurants, represent the melting pot that is Los Angeles today.  By blending American, Asian, Caribbean and Mexican influences, Roy Choi sits at the cutting edge of our emerging culture. He tells his delicious story in his memoir,  L.A. Son: My Life, My City, My Food.My conversation with Roy Choi: 

Guest Michael Hansen, senior scientist at Consumers Union, will discuss Consumer Unions latest report on antibiotic resistant bacteria found in supermarket pork chops and ground pork across the U.S.Not in My Food

APOSTLE TALK - Future News Now! WWW.REALMIRACLES.COM with Prince Handley GATHER THE FRAGMENTS THAT REMAIN FINISH THE WORK You can listen to this podcast NOW.Click the center of the Libsyn pod circle (top left). Give it 30 seconds to load. Listen now  ... or download for later For INSTANT REPLAY, go to:  www.blubrry.com/prophecy/ After you listen to this message, you can scroll down for all messages previously in the LibSyn Archives (with Show Notes). RSS PODCAST Subscribe to THE APOSTLES E-zine newsletter: ApostleHandley@gmail.com GATHER THE FRAGMENTS THAT REMAIN - FINISH THE WORK Recently I looked out a window to see beautiful GREAT WORKS of architecture and design. I thought, "Who did these great works?" Many people were involved: laborers, designers, architects, contractors, financiers. All of them were rewarded monetarily, especially the developers and owners; however, the developers and owners took the greatest risks. It is the same way in the kingdom of God. You will be rewarded for your work; however, in the God's Kingdom, you will also have ETERNAL REWARDS. And, just like in earthly ventures, the developers . . . the pioneer workers . . . in God's Kingdom take the greatest risks: sometimes their lives! But the rewards are the greatest, also! In God's work, you can "cash in" at any time. You can quit: you can stop sacrificing, you can stop giving, you can stop working. And there are many reasons you might want to "cash in." Maybe you have been offended, lied about, lied to, emotionally hurt, physically or mentally injured . . . or maybe you are just plain tired! The Scripture, however, admonishes us ahead of time as follows: "Be ye strong therefore, and let not your hands be weak: for your work shall be rewarded." (2 Chronicles 15:7) "But ye, brethren, be not weary in well doing." (2Thessalonians 3:13) "And let us not be weary in well doing: for in due season we shall reap, if we faint not." (Galatians 6:9) Our Lord Jesus is a superior example. Resisting great temptation, enduring the greatest of pain, public mockery, and extreme mental anguish, He endured all the way . . . to the end . . . and finished the work. Why? He did it for you and for me! "For consider Him that endured such contradiction of sinners against Himself, unless you are wearied and faint in your minds. You have not resisted unto blood, striving against sin." (Hebrews 12:3-4) And WHY did Jesus do this . . . what motivated Him? The previous verse in context tells us: "Looking unto Jesus the author and finisher of our faith; who for the JOY that was set before Him endured the cross, despising the shame, and is set down at the right hand of the throne of God." (Hebrews 12:2) Jesus SAW the end! He saw YOU and ME and the millions that would be saved to spend eternity with Him and the Father in Heaven as a result of His FINISHED WORK on the cross. Can you SEE the END?  Do you see BEYOND the temptations, trials, and tricks of Satan that would try to impede . . . to slow down . . . to hinder . . . and to bring to a halt . . . the WORK God has ASSIGNED for YOU to FINISH?! Can you SEE the JOY that is set before you?! This is why Satan is trying to make you weary, to discourage you, to have people lie about you, to get you to quit. But God is NOT going to let that happen to you. He is sending me to give you this word of exhortation: "Don't quit . . . and you'll win!" If you don't quit . . . you will win. But if you quit, you can not win! Some of you are bound to medicines that intelligent, well meaning, medical doctors have prescribed for you. If you have read any of my works on healing or health, you will know that I am NOT against doctors, medicine, or hospitals. Thank God for them! God can use them and many times does. There are, however, some cases where people are taking medicines that are keeping them from proper health. In other words, these people are NOT experiencing total healing, divine health, as a result of the side effects of the medication: even medications that were expertly prescribed. Why? God is being put as an "option" instead of the source of healing: more trust is being put in the human physician, or the medication, than in the Divine Physician. King Asa was a prime example of this. He sought the advice of physicians . . . and there was nothing wrong with that . . . but he did NOT seek the advice of God. "And Asa in the thirty and ninth year of his reign was diseased in his feet, until his disease was exceeding great: yet in his disease he sought not to the LORD, but to his physicians. And Asa slept with his fathers, and died [two years later] in the one and fortieth year of his reign." (2 Chronicles 16:12-13) Always go to God for the final opinion and advice! Jesus said in John 4:34, "My FOOD is to do the will of Him that sent me, and to FINISH His work." After multiplying FOOD for the multitudes in John 6:12, Jesus said, "Gather up the fragments that remain so that nothing is lost." As a worker for Christ, your FOOD is to do the will of your Father in Heaven, also. In like manner, Jesus does NOT want any of God's will . . . YOUR FOOD . . . wasted. Jesus wants YOU to FINISH the WORK God has assigned you. What if all the Christians didn't finish their work?! In Hebrews Chapter 11 we can read about people who have gone before us and endured great affliction to FINISH the work God gave them to do. Then, God tells us in Hebrews Chapter 12, "Wherefore SEEING we also are compassed about with so great a cloud of witnesses [the people in Hebrews Chapter 11 who are WATCHING US from Heaven], let us lay aside every weight, and the sin which does so easily beset us." WHY IS YOUR WORK NOT FINISHED?  Tired? Discouraged? Betrayed? Disillusioned? Lost your vision? Lied to? Lied about? Quit too soon? Lack of finances? No prayer support? No encouragement? Lack of demonstrated support? Physical or mental weariness? Worldly attractions, worldliness, or sin (past or present)? Poor health? CHECK THIS OUT!  Think back to when you had a VIBRANT, DYNAMIC VISION of great works to do for God. WHAT WERE YOU DOING THEN THAT YOU'RE NOT DOING NOW?  Living by faith daily. Fasting regularly. Actively witnessing and winning souls. Praying much. Attending worship meetings often. Sacrificing. Reading your Bible regularly (through the Bible yearly). Praising God among men openly. Willing to leave your comfort zone. STOP LIVING YOUR LIFE AS THOUGH IT IS FINISHED . . . IT'S JUST STARTING TODAY! Pray and ask the Lord to reveal to you what secret devices the enemy is using to keep you from FINISHING the WORK God wants you to do. Ask the Holy Spirit to give you discernment into the areas where Satan is attacking you: spiritually, mentally, physically, materially, or relationally. Then DO what the Spirit shows you to do. "But you, beloved, building yourselves up on your most holy faith, praying in the Holy Ghost." (Jude 1:20) Prince Handley Ministry Portal: www.princehandley.com FREE online New Testament Bible Studies, email to: worldservicesinc@gmail.com Apostle Talk Podcast: (advanced teaching): www.apostle.libsyn.com Healing and Miracle Podcast: www.healing.libsyn.com Voice of Israel Podcast: www.podcastsatellite.libsyn.com Rabbinical Studies: www.realmiracles.com/rabbinical.htm Israel News and Prophecy: www.podcastsatellite.com Advanced Teaching & Growth website: www.realmiracles.com University of Excellence information, email to: universityofexcellence@gmail.com If you need healing, deliverance, or prayer, email to: princehandley@gmail.com