Podcasts about nelp

Welcome to Dreaming in Color, a show hosted by Christian Celeste Tate and Anum Qadir from The Bridgespan Group, that provides a space for social change leaders of color to reflect on how their life experiences, personal and professional, have prepared them to lead and drive the impact we all seek. In this episode, Anum sits down with Rebecca Dixon, President and CEO of the National Employment Law Project. Before taking the helm in 2020, Rebecca served on NELP's Executive Management team as Chief of Programs. Since joining NELP in 2010, she's advanced NELP's growth and impact while serving in several positions, including policy analyst and senior staff attorney. During the Great Recession and its aftermath, Rebecca was a leader in winning unprecedented unemployment insurance coverage expansions in 20 states and multiple extensions of federal emergency unemployment insurance benefits for long-term unemployed workers. In 2012, Rebecca was selected by the State of New York for its Empire State Leadership Fellows program and served in the Office of the Governor in its Labor and Civil Rights Division. She is a member of the Mississippi Bar Association; a board member of The American Prospect, Americans for Financial Reform, the Coalition on Human Needs, the Hope Enterprise Corporation, and the Jessie Smith Noyes Foundation; and a member of the Economic Analysis and Research Network in the South, the 2020 Aspen Institute SOAR Leadership Fellowship, and the 2021 National Academy of Social Insurance's Unemployment Insurance Reform Working Group and COVID-19 Task Force. Join us as Rebecca shares how her commitment to advancing workers' rights is inspired by her lived experience growing up in rural Mississippi at the intersection of race, class, and gender. This is Dreaming in Color. Jump straight into: (0:32) Introduction of Rebecca Dixon: President and CEO of the National Employment Law Project(3:24) Rebecca illustrates how being a descendant of sharecroppers and her upbringing in rural Mississippi shaped her views on labor and fueled her passion for creating a standard of dignified work for all. (12:39) Rebecca defines an equitable labor market. (16:40) We explore how interest-based problem-solving is a great solution for creating a balanced workplace democracy. (22:40) The importance of multi-generational support in the workplace. (24:41) The dangers of occupational segregation.Episode ResourcesConnect with Rebecca Dixon on LinkedInLearn more about the National Employment Law Project through their websiteFollow the National Employment Law Project on Twitter and LinkedInRead Rebecca's article Reversing Labor Laws Rooted In Slavery.Read more of Rebecca's writing here.

Tulsa Basketball with Eric Konkol and Angie Nelp 03-18-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 03-04-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-26-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-19-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-12-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-05-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-22-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Show Me The Money Club live show with Sergio and Chris Tuesdays 6pm est/3pm pst.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-15-24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 01/03/24See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Napsala knihu povídek o svých milostných dobrodružstvích. „Měla jsem flirty a zvyšovala si tím sebevědomí,“ svěřuje se autorka a dodává s humorem: „Je to jedna z mých nejtlustších knih. Je po mně.“ Pamatuje si, kolik knih přesně napsala? Jak se jako autorka mění? Chodila ráda do školy, když pochází z učitelské rodiny? Ve které kavárně strávila své studentské roky? Mají podle ní dnešní studenti lepší možnosti? A co je pro ni nejdůležitější věcí při psaní?

Napsala knihu povídek o svých milostných dobrodružstvích. „Měla jsem flirty a zvyšovala si tím sebevědomí,“ svěřuje se autorka a dodává s humorem: „Je to jedna z mých nejtlustších knih. Je po mně.“ Pamatuje si, kolik knih přesně napsala? Jak se jako autorka mění? Chodila ráda do školy, když pochází z učitelské rodiny? Ve které kavárně strávila své studentské roky? Mají podle ní dnešní studenti lepší možnosti? A co je pro ni nejdůležitější věcí při psaní?Všechny díly podcastu Blízká setkání můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

On this episode of City Works, Laura Flanders talks to Irene Tung, a Senior Researcher at NELP, and Ellen Dichner, former Chief Counsel with the NLRB, about how legislation is aiming to push back against unjust firings and other abuses by employers.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-27-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-20-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 02-06-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-30-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exactly one decade ago, activists and civic leaders launched the Fight for $15. It's hard to recall now, but the idea was wildly controversial at the time—Forbes called Nick's support of a $15 minimum wage “near-insane,” for example. A new report from the National Employment Law Project (NELP) examines the legacy of the movement and all that it has accomplished in the last 10 years. Two of the report's authors join us to discuss the Fight for $15's impact beyond growing paychecks, including its effect on the racial wealth gap, union participation, and the economy overall.  Yannet Lathrop is a Senior Researcher and Policy Analyst for the National Employment Law Project.  Dr. T. William Lester is Professor and Acting Chair of Urban and Regional Planning at San José State University and Research Professor at UNC Chapel Hill.  Twitter: @NELPnews Ten-Year Legacy of the Fight for $15 and a Union Movement https://www.nelp.org/publication/10-year-legacy-fight-for-15-union-movement/  Website: http://pitchforkeconomics.com Twitter: @PitchforkEcon Instagram: @pitchforkeconomics Nick's twitter: @NickHanauer

Tulsa Basketball with Eric Konkol and Angie Nelp 01-23-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Worker Experience, host Edgar Ndjatou speaks with Najah Farley, Senior Staff Attorney at NELP. This conversation addresses fair wages, wage theft and retaliation. Support and get involved with NELP here, and learn about your rights in the workplace here. View the episode transcript here.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-16-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

atímco ostatní řešili, kdo je v čem nejlepší, nejschopnější a nejoblíbenější, Ježíš si na své pozici nijak nezakládal. Ukázal nám, co v Božích očích znamená být tím největším.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-09-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tulsa Basketball with Eric Konkol and Angie Nelp 01-02-23See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Napsat knihu chtěla Jolanta Trojak odmala, trvalo jí ale roky, než se k tomu odhodlala. „Psaní je moje celoživotní láska a způsob, jak se projevit, ale musela jsem hledat odvahu postavit se sama za sebe a přejít ze strany teoretika umění a kurátora, který poskytoval servis umělcům, k tomu tvůrčímu umělci, který jde s kůží na trh,“ přiznává. Když ukončila provoz galerie, řekla si teď, nebo nikdy, a na vytvoření románu si dala rok. Tvůrčí proces se nicméně protáhl a její debut Svatava nakonec vznikal pět let, které ji stály spoustu energie i sebezapření. Nelituje. Nejenže si díky svému literárnímu alter egu uvědomila, co je v životě důležité, ale podle nakladatelství Host se stala adeptkou na objev roku.

Myšlenka kandidovat na Hrad se u podnikatele a „kluka z paneláku“ Karla Diviše zrodila už před lety, posledních dva a půl roku se na prezidentské klání připravoval. Ačkoliv si je vědom toho, že ho část veřejnosti nezná a v průzkumech nepatří mezi favority, věří si. Jeho cílem je, aby se Česko posunulo dopředu a běžní občané byli slyšet. Proč by podle něj politici měli mít odvahu a nemají ji, nebo co udělal dobře Miloš Zeman? Je pro stejnopohlavní svazky a jak by je nazýval? Diviš byl hostem předvolebního studia Novinek.

In this episode of The Worker Experience, host Edgar Ndjatou speaks with Judy Conti, the Government Affairs Director at NELP, about voting rights held by workers and individuals, as well as the importance for identifying and voting for crucial workers' rights initiatives. Learn more and get involved with NELP here, and head here to learn about your workplace rights and how you're protected. View the episode transcript here.

Host, Gabe Schauf, is joined by members of the inaugural class of the National Emerging Leaders Program (NELP) to share their experiences.  They discuss NELP, how the courses have helped them grow as funeral professionals, and what they feel funeral homes can do to better serve families.

On this episode I sat down with my friend and NELP colleague Ray Harrington Jr. aka Mad Scientist. Ray is a father, husband, entrepreneur and overall team player wanting to see everybody around him win at life. He loves his family, life, and choosing 'violence' - more on that as you tune in #LeadUp --- Support this podcast: https://anchor.fm/lead-up/support

New Tulsa women's basketball head coach Angie Nelp joins the Hurricast to discuss the record breaking start to the season, what led to it, how she plans to sustain the success, what Chalk Talk is, and if she has any advice for the men's team. She even breaks out a couple phrases that I think definitely count as life lessons (see the title). After we talk with Coach Nelp, we continue with women's basketball, talk some men's basketball, take a look around the league, discuss the Tulsa Tower play, break down the Luke Olson –> Defensive Coordinator promotion, and a bunch more. Come for the interview with Angie Nelp, stay for a fun breakdown of the Tulsa Tower play from 1916. Timestamps: 0:00 - 36:55: Women's basketball with Angie Nelp 36:55 - 55:45: More women's basketball 55:45 - 1:03:33: Around the American 1:03:33 - 1:12:15: Men's basketball 1:12:15 - 1:16:28: Tulsa Tower Play 1:16:28 - 1:18:45: OT Tyler Smith declares for NFL Draft 1:18:45 - 1:19:37: Trevis Gipson earns Chicago Bears' 2021 Most Improved Player award 1:19:37 - 1:21:35: Dexter McCoil retires from football 1:21:35 - 1:23:38: Jaxon Player commits to Baylor 1:23:38 - 1:24:24: Jesse Williams promoted from just OL coach to OL coach & Defensive Run Game Coordinator 1:24:24 - End: Luke Olson named new Defensive Coordinator --- Support this podcast: https://anchor.fm/thegoldenhurricast/support

Svět je rozbitej a my máme šanci ho opravit. Motto projektu Neurazitelny.cz, v jehož čele stojí Jarda Jirák. Kde začít? Začněme opravovat sebe! Otevírat dveře rozhovorům a novým myšlenkám. Dnešní díl je nabitý příběhy, praktickými tipy i novými perspektivami. Co je to Hovno-bumerang? Jaká kurvítka si nosíme v hlavě? Co je to reakční flexibilita? A jak opravit rozbitej svět? Navštiv Fondee.cz a zadej kód "BWA" pro 3 měsíce investování zdarma! Navázali jsme spolupráci se SENS - Cvrččí protein je udržitelný a šetrný pro planetu. Je podobně kvalitní jako ten hovězí, ale využívá 2000x méně vody, 15x méně půdy a 12x méně krmiva a k tomu vyprodukuje 100x méně skleníkových plynů. se SENS máme skvělou zkušenost a dělají chutný tyčinky, cvrččí mouku a protein. S kódem BWA na damesene.cz máš SLEVU 15% Podporuj nás na PICKEY ( https://www.pickey.cz/brainweare ) a dostaneš Podcast o den dřív a každý RED PILL o týden dřív než všichni ostatní a bez reklam + spoustu dalších výhod! Zadej kód "BWA" pro slevu 10% na eshopu uplife.cz a herbal-store.cz Sledujte Brain We Are na sociálních sítích: Instagram ( www.instagram.com/brain_we_are ) nebo Facebook Podpořte nás jednorázově nebo na startovači Minutáž: 1:00 Je svět rozbitej a jde opravit? 7:00 Zásadní momenty Jardy v životě 21:00 Jaká je hodnota člověka ve světě? 41:00 Syndrom padajícího hovna a hovno-bumerangu 49:00 "Každá minuta života je jako výhybka" 56:00 Reakční Flexibilita 1:02:00 Jak na změnu? - Koncepty, Modely a efekt sčítání 1:13:00 Nelpění a konzistentní bias – Jak nás hlava klame? 1:19:00 Signál vs. Šum, Populismus a Nevědomost 1:30:00 Vyhoření a jeho popírání 2:16:00 Nástroj Sensemakingu, aneb 5x proč

For all the talk about what's in “Build Back Better” recovery legislation that Democrats are trying to move through Congress, one thing that's not currently in the bill, in what many workers' advocates say is a glaring omission, is anything to do with Unemployment Insurance—which was badly in need of a refresh long before the COVID-19 pandemic, to ensure that when workers lose a job, they have the protection they need.  In fact, workers' advocates and progressive think tanks have been ringing the alarm bells for years about how few jobless workers were protected by our UI system. The pre-pandemic share of jobless workers actually helped by UI in their time of need? Just 1 in 4, a record low. One of the most important lessons from the pandemic is without question the structural failings in America's Unemployment Insurance system—gaps that were in many cases briefly filled by temporary expansions of jobless protections that have since been allowed to expire, leaving millions of still-jobless workers with less than they need to get by, or worse, nothing at all to keep them and their families afloat. For a look at the state of Unemployment Insurance now that recent expansions have been allowed to run out, what jobless workers are facing right now, and the long-needed UI fixes that workers' advocates are hoping might still be included in upcoming recovery legislation… for this week's Off-Kilter, Rebecca sat down with a panel of UI experts and advocates who have been leading the charge: Rebecca Dixon, executive director of the National Employment Law Project; Andy Stettner, senior fellow at The Century Foundation; and Stephanie Freed, a freelancer turned UI organizer who founded and serves as the executive director of Extend PUA, which has organized tens of thousands of jobless workers in the fight to extend federal UI expansions during the pandemic. Read Rebecca Dixon's statement on why UI reforms must be included in “Build Back Better” recovery legislation  Read more from Andy Stettner on the 7.5 million jobless workers who went over a UI benefits cliff on Labor Day Learn more about the story behind ExtendPUA.org—and how Stephanie Freed went from being a freelancer to organizing tens of thousands of jobless workers Jobless benefits protected 4.7 million people from poverty in 2020, according to NELP analysis Here's a deep dive into how workers' advocates say UI needs to be fixed (by NELP and allies) And here's an op-ed Rebecca (Vallas) wrote early in the pandemic about Florida's broken-by-design UI system

Chorobné lpění (případně jeho druhá strana mince odpor) je jednou z hlavních příčin našich problémů ve vztazích, v práci i ve zdraví. Když si dovolíme naše lpění vnímat a postupně rozvíjet ctnost "ne-lpění", vytvoříme si nejlepší podmínky pro rozvoj štěstí, zdraví a i lásky v našem životě. Více v tomto podcastu :)Pokud se vám mé podcasty líbí, můžete je finančně podpořit prostřednictvím mých webových stránek nebo PayPalu. Moc děkuji.Budu také rád, pokud mne budete sledovat na  Instagramu, Facebooku nebo YouTube.Pokud máte chuť jít ve svém osobním rozvoji více do hloubky, nabízím vám možnost konzultací či kurzů na míru.--Jako lektor mindfulness a terapeut Vám přináším prověřené přístupy založené především na mindfulness a sebe-laskavosti. Naučím Vás zvládat stres a nejistotu, cítit více síly a motivace do každého dne, lépe fungovat v mezilidských vztazích a zlepšit své psychické i fyzické zdraví. Vše, co Vám předávám dokládám na příkladu mého osobního života, mých životních výzev i radostí

Gaby is joined this week by the brilliant and delightful Najah Farley of the National Employment Law Project to talk about working from home, essential workers, and fighting for a living wage. How has work changed for the better or worse since the pandemic started? What can you do to protect yourself financially and emotionally? Plus, some hilarity involving the state of Florida and "your white co-worker Meghan." Have we mentioned that Najah is an incredible guest? Then, Gaby hears from listeners who have started their own small businesses all about their motivations, struggles, and successes. For more awesome businesses by Bad With Money listeners, see the links below!  Bad with Money Listener Small Businesses: Fleshpot - www.etsy.com/shop/FLESHPOT/ Drawmaturgy - www.drawmaturgy.etsy.com Covention - www.DearQueerie.wixsite.com Matisse DuPont - www.matissedupont.com Solilo and Co - www.soliloandco.etsy.com/ Caveat NYC - www.caveat.nyc/ Rexington Funk - www.rexingtonfunk.com/ THE SHORTLIST - www.shortlistshop.com.au/ Dizzie - www.dizzie.co.nz/ Send an email to gabyisbadwithmoney@gmail.com or leave a voicemail at 844-474-4040. For a transcript of the show here: https://docs.google.com/document/d/1upSYsj9aRaL1lNNAEZ5vATaW0c22AII6mNtuAdPti8A/edit Follow NELP on Twitter: @NELPNews Follow Najah on Twitter: @NajahFarley Find Najah on LinknedIn: https://www.linkedin.com/in/najah-farley-she-her-728b736 Here are some NELP publications on the issues we discussed: On retaliation and wage theft: https://www.nelp.org/publication/exposing-wage-theft-without-fear/ On the Raise the Wage Act and the $15 minimum wage: https://www.nelp.org/publication/u-s-needs-15-minimum-wage/ The yearly report on raises across the country: https://www.nelp.org/publication/raises-from-coast-to-coast-in-2021/ Follow Bad With Money on Instagram: @bwmpod Follow Gaby Dunn on Instagram: @gabyroad Shop gabydunn.com/shop for merch! Learn more about your ad choices. Visit podcastchoices.com/adchoicesOur Sponsors:* Check out Arena Club: arenaclub.com/badmoney* Check out Chime: chime.com/BADMONEY* Check out Claritin: www.claritin.com* Check out Indeed: indeed.com/BADWITHMONEY* Check out Monarch Money: monarchmoney.com/BADMONEY* Check out NetSuite: NetSuite.com/BADWITHMONEYAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Gaby is joined this week by the brilliant and delightful Najah Farley of the National Employment Law Project to talk about working from home, essential workers, and fighting for a living wage. How has work changed for the better or worse since the pandemic started? What can you do to protect yourself financially and emotionally? Plus, some hilarity involving the state of Florida and "your white co-worker Meghan." Have we mentioned that Najah is an incredible guest? Then, Gaby hears from listeners who have started their own small businesses all about their motivations, struggles, and successes. For more awesome businesses by Bad With Money listeners, see the links below!  Bad with Money Listener Small Businesses: Fleshpot - www.etsy.com/shop/FLESHPOT/ Drawmaturgy - www.drawmaturgy.etsy.com Covention - www.DearQueerie.wixsite.com Matisse DuPont - www.matissedupont.com Solilo and Co - www.soliloandco.etsy.com/ Caveat NYC - www.caveat.nyc/ Rexington Funk - www.rexingtonfunk.com/ THE SHORTLIST - www.shortlistshop.com.au/ Dizzie - www.dizzie.co.nz/ Send an email to gabyisbadwithmoney@gmail.com or leave a voicemail at 844-474-4040. Follow NELP on Twitter: @NELPNews Follow Najah on Twitter: @NajahFarley Find Najah on LinknedIn: https://www.linkedin.com/in/najah-farley-she-her-728b736 Here are some NELP publications on the issues we discussed: On retaliation and wage theft: https://www.nelp.org/publication/exposing-wage-theft-without-fear/ On the Raise the Wage Act and the $15 minimum wage: https://www.nelp.org/publication/u-s-needs-15-minimum-wage/ The yearly report on raises across the country: https://www.nelp.org/publication/raises-from-coast-to-coast-in-2021/ Follow Bad With Money on Instagram: @bwmpod Follow Gaby Dunn on Instagram: @gabyroad Shop gabydunn.com/shop for merch! Learn more about your ad choices. Visit megaphone.fm/adchoices

Mit Nicole Szopinski führe ich einen lockeren Expertentalk über die Macht der Worte. Wir reden über Glaubenssätze, Streitkultur, Dialoge mit den Liebsten, innere Landkarten, NLP / NELP und wie wir Coaches persönlich mit anderen sprechen. Welche Wirkung haben innere Dialoge und äußerer Meinungsaustausch? Wann springt das Ego mit ein und wie können wir achtsam miteinander umgehen? Warum sind Worte so wichtig für das eigene emotionale und körperliche Wohlergehen? All dies und noch viel mehr hörst Du in diesem Dialog, der Dich vielleicht etwas achtsamer mit Worten umgehen lässt und Deine Gespräche sowie Dein Leben harmonischer macht. Auf der aktuellen Website von Nicole gibt es noch mehr Infos über Ihre Arbeit im Business Coaching Bereich und etwas persönlicher wird es in Ihrem Facebook Kanal, der auch schon Ihre neue Ausrichtung zum Life Design wiederspiegelt. Verpass nicht die nächsten Folgen unserer kleinen Expertentalk Miniserie und folge meinem Podcast. https://www.nicole-szopinski.de/ https://www.facebook.com/nicole.szopinski.9 Übrigens: Mich findest Du auch in diversen Social Media z.B. unter: https://www.facebook.com/alexanderklein.coach/

PODCAST SPARŤANSKÝCH NOVIN 43 | FOTBAL | 20/21–11 Hosty třiačtyřicátého fotbalového podcastu byli naši staří známí Bielsista & Standa Holý. Ohlédli jsme se ještě za dalším prohraným derby a zhodnotili důležitou výhru na Slovácku. Podívali jsme se na to, co Spartě ve hře chybí a co přináší nebo bere rozestaven 3-5-2. Probrali jsme také poslední dva zápasy v Evropské lize. Chytil stoper Martin Vitík a další mladí hráči svou šanci za pačesy? Nejen o tom v debatě naší redakce, ze které se účastní ještě Martin Tomáš. Moderuje tradičně Vláďa Dobrovolný. Příjemný poslech! Obsah: 0:00 – Intro. 0:33 – Úvod. EVROPSKÁ LIGA 0:50 – Dojmy z utkání ve Francii proti Lille. Florin Nita & LK37. 6:06 – Hodnocení utkání s AC Milán. Mladí hráči v sestavě. 12:20 – Kolik prostoru dostane v nejbližší době Martin Vitík? 27:57 – Co dal i bez postupu Spartě podzim v Evropské lize? FORTUNA:LIGA 29:50 – Výkon Sparty v derby. Nečekané tahy v sestavě a taktice. Proč derby nezvládáme? 39:19 – Co chybělo hře Sparty na Slovácku? Co zápas nakonec zlomilo na naši stranu? 45:33 – Který post je lepší pro Davida Pavelku? Výkony a zdravotní stav Dávida Hancka. 49:20 – Láďa Krejčí ml. jako stoper. Problém Sparty s výstavbou hry. Faulující soupeři. 1:00:25 – Nelpí trenér Kotal až moc na rozestavení 3-5-2 a co přináší za problémy? 1:08:38 – Na jakých postech by Sparta měla v zimě uvažovat o posilách? 1:20:33 – Závěr. Použitá hudba: Hymna AC Sparta Praha Football Crazy - Ole Ole Ole Sound effect from https://www.zapsplat.com

REPRÍZA | „V Česku mi chybí osobnost a mezi politiky ji nenacházím, nebo není dostatečně silná. Jsem v tomhle ohledu idealista. Ale mám s tím bohužel osobní zkušenost,“ říká host Osobnosti Plus a moderátorky Barbory Tachecí, herec Tomáš Hanák.

Tento rozhovor je především pro milovníky hor a přírody. Ale samozřejmě nejen pro ně. Hostem je totiž zakladatel a spolumajitel e-shopu a řetězce obchodů Hanibal Pavel Láznička. Kromě budování a řízení úspěšné firmy se stále věnuje turistice a aktivnímu pohybu v přírodě, kde testuje nové modely vybavení, které jsou pak v Hanibalu nabízeny zákazníkům. V rozhovoru se dozvíte, co se mu v podnikání povedlo i nepovedlo, jak jedná se svými podřízenými a co je podle něj nejdůležitější při rozvoji podnikání.

Episode 143: Working on in a hog processing plant is one of the most dangerous jobs on the planet—and it’s about to get a whole lot worse, evoking “The Jungle” of the early 20th Century. In a classic profits-over-people move, a new regulation is about to hit which would eliminate any speed restrictions on how fast hog carcasses come hurtling down the assembly line. As it is about to become law—more than a year after I first talked about the topic in a May 2018 episode—I bring back Debbie Berkowitz, director of the worker safety and health program at the National Employment Law Project, to dig into the attack against these workers. Support the podcast here: https://www.patreon.com/WorkingLifePodcast Then, you knew it along—hiking the minimum wage does not usher in an apocalypse for businesses, despite the whining and moaning of the CEO class. The opposite is true. With the latest state minimum wage hike at the end of 2018 to $15 an hour in New York State in the books, I talk with Yannet Lathrop, policy analyst with NELP, about a new study she co-authored that looks at the New York City restaurant industry and debunks, yet again, the rhetoric about minimum wage hikes hurting business. Support the podcast here: https://www.patreon.com/WorkingLifePodcast -- Jonathan Tasini Follow me on Twitter @jonathantasini Sign up for The Working Life Podcast at: www.workinglife.org Facebook: http://www.facebook.com/jonathan.tasini.3

Episode 132: Murder, violence and robbery—it sounds like a list for a plot of The Wire. But, no, it’s just another standard operating procedure for the free market system—in which people are murdered in Colombia thanks to so-called “free trade”, workers are beat up and sometimes killed at McDonald’s because the company doesn’t care about its workers beyond the bottom line so leaves workers exposed to threats to their lives and, lastly, public sector employees have the money they have saved for retirement, sometimes over many decades, taken from them mainly because some greedy Wall Street lowlifes crashed the economy to make a pile of money no matter the cost to millions of people. The Violence: Debbie Berkowitz, the Worker Health and Safety Program Director for the National Employment Law Project, chats with me about NELP’s new report looking at the violence faced by McDonald’s workers. The Robbery: Tom Chamberlain, president of the Oregon AFL-CIO, explains how the Democratic-led Legislature is pushing—disgracefully—to cut public workers’ pensions. The Murders: Cathy Feingold, the director of the AFL-CIO’s international department who was recently elected as Deputy President of the International Trade Union Confederation, the organization representing 200 million unionized workers worldwide, breaks down the widespread killing of union leaders and other activists in Colombia, despite promises made—promises yours truly never bought—that the so-called “free trade” deal between the U.S. and Colombia would bring about labor rights reforms and protections. -- Jonathan Tasini Follow me on Twitter @jonathantasini Sign up for The Working Life Podcast at: www.workinglife.org Facebook: http://www.facebook.com/jonathan.tasini.3

RuffageBy Abra Berens Intro: Welcome to the Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Abra Berens: My name is Abra Berens. I am the chef at Granor Farm and author of Ruffage: A Practical Guide to Vegetables.Suzy Chase: Vegetables can be exciting, delicious, and the star of the plate. In the introduction of Ruffage, Francis Lam wrote, "Yours is a smart way of cooking. A curious, thoughtful way of cooking, but most of all, a cooking of good spirit." What a lovely compliment.Abra Berens: Yeah, so I was lucky enough to meet Francis my final year of college at the University of Michigan. There is a program at U of M called NELP, which is the New England Literature Program. A handful of students go and you study transcendentalism while living in the place where it was written. It's a very immersive course, and so you're at this camp and you're cooking together and reading together, and there's a physical rigor combined with it.Abra Berens: The very first day that I arrived, you know, well before I was ever a cook in any sort of real setting, I of course found my way into the kitchen of the camp, and Francis was there making something for dinner. I just introduced myself and I was like, "What is that?" It was this beautiful red stem with the kind of purple green leaves that chard can have sometimes, and I had never seen Swiss chard before. I was like, "What is that?" He just gave me a taste of it. I distinctly remember saying something along the lines of like, "Oh, it's like if celery and spinach had a baby." Then he was like, "Yeah, pretty much."Abra Berens: I was like, "Okay, see ya. I got to go jump in the lake now," because one of the things the very first day that you get to NELP, spoiler alert for any future NELP-ers, is you have to so this swim test, which is really, like, a preposterous situation, because it's one of their kind of made up challenges where you arrive in this camp in Maine and then are immediately told you have to jump in this lake and do a swim test, and it sort of mimics the discombobulation that you feel at sort of being sort of plopped into this new environment. That whole day just kind of felt like a wonderland. I will always remember Francis just calmly being in the kitchen and feeding me fresh chard, yeah.Suzy Chase: In 2009, you started Bare Knuckle Farm in Northport, Michigan with your friend Jess. At the end of your first year of farming, you were as poor as you'd ever been, but you were eating some of the best meals of your life. Describe this.Abra Berens: You know, I'm sure anybody that started their own business can attest to the fact that, without securing outside capital, you're really putting all of your own resources in, and that includes time and money and emotional energy, all that stuff. By the end of the season, it was kind of this really quiet time. I had taken a side job just for some extra cash, and so I had a couple of weeks where I had committed to them before going back to Chicago, because we were done with the farm for the season and I was going to move back. I had always been based in Chicago, and then would move up to Northport for six months and then farm all summer, and then move back to Chicago and cook in the winter.Abra Berens: Yeah, I really just didn't have any money. We had some carrots that were still in the ground. We had planted these kale plants that had lived all summer, but then got super aphid-y in the fall, so we had cut them down to the nubs, but all the energy that was stored in those deep roots were putting up these little tiny baby kale leaves every day. We had some chickens that year, but they had moved to my business partner's wife's farm for the winter, but I still had some eggs left before they moved, and all those things.Abra Berens: It was really, you've got quiet nights, it was super cold in the cabin where I was living, but the meals were so great. It was, you know, every night, the carrots would get frosted over, so they would get sweeter and sweeter. It was kind of there that I realized, I was making all of these different meals, and so it never felt redundant even though it was the same primary ingredients.Abra Berens: For me, it gets to a little bit of this conversation about the value of food versus the worth of food, and how those are really simple ingredients, but the meals felt very celebratory each night. Maybe it's because they were the event of the day. I was just kind of doing other sort of closing up the farm tasks during the day, or kind of puttering around or reading, so it felt like an activity and it was such a nice time, despite being on the outside very underwhelming in terms of my financial time.Suzy Chase: I think all home cooks need to hear this. Ingredients can be repetitive, but meals need not be. In Ruffage, you have 100-plus recipes and 230-plus variations. Talk about not being redundant.Abra Berens: Again, it comes from seasonal eating in the northern Midwest, and the way that that sort of started for me was realizing there is a trajectory for the season that we go through every year, whether you're farming or just eating seasonally or just you have any sort of connection to the outdoors in this part of the country, and I think that's mirrored in other parts of the country as well. The point is that, every spring you get asparagus, and it's the same asparagus every year, but the ways that you present it can change and feel very new. It's really about having sort of creativity, with a slightly more limited palate.Suzy Chase: Give us some tips to change our thinking surrounding vegetables. In the book, you talk about equating decadent foods with sinfulness, and vegetables with moral fortitude. I know growing up in Kansas, I have a hard time changing my mind about vegetables.Abra Berens: I think there's two ways to think about that. One, the bit in the book about equating, there's a false equivalency between rich foods and decadence and, you know, piousness with vegetables, I think part of that is we live in a culture that is really full of shoulds right now. Like, you should eat that, you shouldn't buy this, that thing should give you heart disease, or something like that. I think that that's a lot of noise. That's well intentioned noise, but noise nonetheless.Abra Berens: I think there's an element of people choosing to eat a salad when they really want fried chicken because they think it'll make them feel better. I would say that it depends on the situation. You know, like, if you've been working outside all day, the reason fried chicken tastes better to you is because you have burned through those calories. At the same time, if I've had rich meals, a salad actually makes me feel better. I think it's about being honest with yourself about what you really want in that moment, and not feeling bad about your choices. Just make the best choices that you can, and kind of putting the shoulds on a shelf.Abra Berens: The other point that you were talking about is changing your perception of vegetables. I think that the Midwest still, for better or for worse, has sort of a meat-starch-veg plate. I think that's what a lot of people are still eating. I still cook that way, I still eat that way sometimes. I think that the way that things changed for me with vegetables was by both recognizing what each one had to offer, and then sort of letting go of that everything on one plate mindset, and taking inspiration from other cuisines that have vegetables more at the forefront.Abra Berens: Maybe instead of having three things on a plate and it feels like there's no star if there's not a meat based protein or an egg based protein or something like that, or even just a really fancy vegetable. I think that you can kind of decentralize the stars of the plate. If you have three, or really extravagantly five dishes, you're not doing any more work than you would do to have three things on a plate, but you're having three different textures. You could have like, a spinach salad with bacon and egg is a pretty classic spinach combination, at least around here. Then some roasted veg, like a big pile of roasted carrots with a slick salsa verde or something like that over the top.Abra Berens: What else would I put with that? Probably something really creamy, like a squash puree, or maybe in the summertime like, a creamless corn puree, and that gives you some richness and those [inaudible 00:09:15] to pair against the brightness of the greens. I think that it's that inter-play, to me, that has started to become more interesting than the excitement of a big piece of meat. But, don't get me wrong, I still cook big pieces of meat and I still eat meat and I like it. But, I think it's about kind of appreciating those different characteristics and what each ingredient is showing and letting it live its best life on your table.Suzy Chase: This cookbook is so easy to navigate. Talk about how it's laid out.Abra Berens: Yeah, it was really important to me to have Ruffage organized alphabetically, and there's a couple reasons for that. One, is that I really wanted it to be a reference book, and I find it confusing in books when things are organized like appetizers, main courses, sides, soups, all the different things, because my brain just doesn't work that way. I wanted it to be a way for people to kind of invert the way that they think about a dish, which parallels the inversion that happened for me when I was cooking at Bare Knuckle, which is look at your ingredients and then find something that you want, a recipe that you want to use to showcase your ingredients.Abra Berens: If that means that you're going to a farmer's market and you're super excited about the kohlrabi that's there, then buy the kohlrabi and know that you have some resources at your back to turn that into something. Or, if it means that you're tight on money and that asparagus is on sale in January and that's what's best for the family, buy that and know that you have these resources at your back. I wanted to kind of take the sourcing issue out of it a little bit. Then, also make it easier for people to find the recipes to link back to those ingredients.Abra Berens: The other reason I wanted to organize it alphabetically, I have a ton of respect for books that are organized seasonally, but I also remember the very first time I was reading, I think it was Animal, Vegetable, Miracle, which is a great book, but Barbara Kingsolver was talking about having asparagus in early April or late March or something, and I remember being like, "Well, good for you. We don't get asparagus until June in northern Michigan." May, if we're lucky in Chicago and southern Michigan. I didn't want anyone to feel left out, and I think a lot of people think about the Midwest in terms of our winters, and people always say like, "Oh, you can't eat locally in the winter," and that is not really the case anymore.Abra Berens: In addition, I was just visiting some friends in Florida, and right now which is mid-April, it's the height of their tomato and strawberry season, and they were talking about their frustration that when all of the tomato recipes come out in the food magazines, their tomato season is over. By the middle of summer, they have okra and peppers and eggplant, and that's it. Fresh greens are gone, even corn isn't really there. Their winter squash season is like, I can't remember now exactly, but I think it's like, in May or something.Abra Berens: It's a funny thing, seasonality, because it doesn't account for the regions. While this book is Midwestern-based, because I am, I didn't want it to be Midwestern exclusive. I wanted to be sure that people in Florida or Arizona or the UK or Montreal could all find use in it.Suzy Chase: One of the best things about this cookbook is that you can either swap ingredients in and out from the base recipe, or you can evolve the original recipe into a totally new meal. For example, let's say a big squash. What are some variations on a big old squash?Abra Berens: When I was thinking about the variations, I wanted to really showcase kind of two primary branches of how to vary it. One is, if you take the ingredient and prepare it the same way, and then just swap out the flavor accessories, is it presents a very different dish. For me, the beet factor really represents that the best, where you've got steam roasted beets and the recipe is for a salad with smoked white fish and sour cream and sunflower seeds, and it's very classic eastern European. Then, the variations are you take the same steam roasted beets, and put them with oranges and feta and some mint, and that takes it to a very different place. Or, you could put it in a very Midwestern fall dish with apples and cheddar and walnuts and parsley. Those dishes present very differently, even though the structure is the same.Abra Berens: Then, the other way to look at that is how to use the same thing and make totally different meals with it. The beet puree or the squash puree that we were mentioning, you know, you're making this base of a puree. Then the recipe for that will be one thing. Like, for the beets, it's you take pasta and dress it in the beet puree. It makes this beautiful bright red beet pasta with pickled raisins and poppy seeds. Again, very eastern European. Or, you can take that same puree and blend it with white beans and a little bit of olive oil, and then make it like a beet hummus and put it with a crudite platter, like, a veggie platter.Abra Berens: Or, you could take that and cook risotto, and then bind the risotto with it and makes this beautiful pink risotto that is really lovely. I can't remember what the toppings are for that, but if I were making it today I would put walnut oil and some Parmesan and maybe a little bit of orange, because beet and walnut and orange go really well together. Or, you could thin it down and make a soup with it and make kind of a play on borscht. All of those things, and the same is true for squash. The same is true for any of the celery root puree, the cauliflower puree, all of those things. It's a little bit of a deeper dive into batch cooking, like, large batch cooking, which I think everybody has done the thing where they make a gallon of lentil soup, and by the end of the week they're like, "If I have to eat lentil soup one more time I am going to cry."Suzy Chase: Yeah, exactly.Abra Berens: Wanting to say like, you can dial that back a little bit and make it less specific of a prep, and then have more options. Maybe instead of making the gallon of lentil soup, you can cook up four quarts of lentils, and then you can make a soup with some of the lentils or you can add them to a salad or you could would do with lentils. You know, crisp them up in the oven to make like, crispy lentils for snacking, all those things. That was kind of the point of the variation.Suzy Chase: Let's talk about the word glug, G-L-U-G. This shows up quite a bit in the cookbook. Talk about the word glug.Abra Berens: Well, it's a little bit of a funny thing, because my first interaction with the word glug was my mom cooking from my grandmother's recipes and being so irritated by the word glug. It was literally, a glug is when you pour, often it was like a glug of milk in a batter. A glug was like, how long it took to tip the gallon of milk and have it literally go "glug" as it came out before it would hit the top and it would stop or whatever. My mom, it made her crazy because she's a very scientific person and so she like, measured out. She's like, "If you have a full gallon of milk a glug is much smaller. If you have a very empty jug of milk, it's much larger because it takes more time for it to hit the top of the container," or whatever.Abra Berens: For her, it was like, a quarter cup, that's what she would translate it to. In some ways, I wanted to return to that phrase, mostly to indicate that a lot of times measurements don't have to be super exact. I think there are certain realms of the cooking and baking world where you do need to have very strict proportions, and all of the recipes in Ruffage are very, very flexible in that way. The glug is sort of representative of that. Saying like, you're just trying to get some oil in the pan, so that's where glug comes from. It's been amazing to see how some people find it very liberating and some people find it moderately infuriating. Maybe that's how things should be.Suzy Chase: I love it. I found it liberating. I used it on my Instagram story on Saturday when I was making your peas.Abra Berens: Nice. Yeah, how'd the peas come out, by the way?Suzy Chase: Oh my gosh.Abra Berens: Were they okay?Suzy Chase: They were amazing. I made your recipe for peas with parsley, thyme, butter, and onions on page 319. They came out so sweet, and the butter gave kind of like a hint of saltiness and creaminess, and the herbs, and I had it again last night for dinner, I mean, as a side dish for dinner. It's so good.Abra Berens: I'm so glad, because one of the funny things about the book is, there's a handful of recipes that seem very, very simple, and I was like, "Are these too simple to go into a cookbook?Suzy Chase: No, it's really good. But, you don't like peas, do you?Abra Berens: Yeah, I know, I don't really like peas. It's funny, Francis told me that his first draft of the forward for the book was simply about berating me for not liking peas, and then he decided to go a different direction, thankfully. I feel like everyone loves them. They sort of infuriate me, because it's really difficult to know when they're ripe, because each variety shows differently, and they'll present differently on the plant.Abra Berens: You'll have from the same plant, one that is perfectly ripe, and then also one that's under-ripe and one that's overripe, and they all look exactly the same. Then you pick them, and there's such a short time period for when the sugars that are in the pea, for it to convert to starch. You basically have to pick them in the morning before market, which, when your market starts at 8:00AM means you have a very early day. Or, you have to pick them in the afternoon and then get them into cold store.Abra Berens: It's just this, I find them to be a very fickle plant. I love pea shoots and I really love frozen peas, because that, I think, is one of those times where the industrial model, especially the organic industrial model can work to our benefit. Where, they're being harvested. They're probably all harvested at the appropriate time of ripeness. They're immediately flash frozen. They're super reliable. They're really dependable, all of those things. I know, peas, I want someone to teach me how to like them more, but it hasn't happened yet.Suzy Chase: Those darn peas. What's your favorite vegetable?Abra Berens: Cabbage I think is, by far and away, and again, that's again a reliance on the sort of every day hardworking vegetable in my kitchen, as opposed to some of the "she-she-ier" darlings, you know, that are only around for a little bit of the time. I mean, I love tomatoes and I love sweet corn and all of those things, but cabbage is the vegetable that is in my fridge 90% of the time, and makes such different meals.Abra Berens: I really rely on purple cabbage in the winter to be eating something that's colorful. I really love making the version of golumpki, which are the Polish cabbage rolls. Unfortunately, I trimmed a bunch out of that cabbage chapter, just because the book is long enough as it is. Some of those slower cooked cabbage recipes or the cabbage rolls and stuff like that didn't quite fit into the structure of the book at that point. But yeah, she's such a versatile friend and I rely on cabbage a lot, so that makes her my favorite.Suzy Chase: I love cabbage too, but here's my problem with cabbage. I live in New York City, and I don't have the largest refrigerator. Cabbage always takes up so much room.Abra Berens: Kind of greatest strength/greatest weakness. There's so much food in those heads of cabbage, but then greatest weakness, there is so much food in those heads of cabbage and it takes up a lot of space, yeah. I mean, cabbage does hold up if you cut it and then store it in a plastic bag or something. Eventually, it'll start to brown on the cut side, so I generally leave it whole and just cut a little wedge off when I need it, but yeah, it can be a big beast.Suzy Chase: Now to my segment called my last meal. What would you order for your last supper?Abra Berens: Oh, wow.Suzy Chase: Peas?Abra Berens: Yeah, one last shot. In terms of the last meal that is the most representative of my life would probably be some sort of weird salad that I tend to make when it's just me home for dinner, and I eat it straight out of the mixing bowl, that I find a lot of comfort in. That would be something like Swiss chard that has some warm green lentils over the top, and then like, shaved cauliflower and roasted beets. Maybe some tuna mayo with that, or something like that. Something that's really representative of the food that I really truly enjoy and rely on on a daily basis.Abra Berens: But, if it's like a celebratory last meal, probably fresh pasta. You know, like a fresh pasta with maybe like a million different types of fresh pasta, like a filled pasta, a hand cut noodle with a really nice ragu and slow cooked sauce. I mean, I just got the chance to eat at Misi, Missy Robbins' restaurant.Suzy Chase: Yeah.Abra Berens: The pastas were so, so delicious. I've been really fixated lately on these daily luxuries, these things that, you know, like we were talking about living on a pretty tight budget means that I have kind of turned to find luxury in some of these more simple things, and a really beautiful plate of pasta is certainly one of those.Suzy Chase: Where can we find you on the web and social media?Abra Berens: Every thing is @abraberens, which is A-B-R-A B-E-R-E-N-S. My website has the most up to date information in terms of book events and the dinners that we're doing at Greener and information about the cookbook. Then social media, I don't really use Twitter that much that I'm there, I guess. Then, Instagram is my preferred platform.Suzy Chase: Speaking of book events, I am so excited for our live cookbook chat at LizzYoung Bookseller in Brooklyn on Thursday, May 2nd from 6:00 to 8:00PM. I can't wait.Abra Berens: Oh, it's going to be so fun.Suzy Chase: Yes, and you can find all the details on my Instagram. Thanks, Abra, for coming on Cookery By The Book podcast.Abra Berens: Thank you so much for having me. Truly, it means a ton that you've enjoyed the book and I hope that your listeners will too.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.con or in Apple Podcasts. Thanks for listening to Cookery By The Book podcast, the only podcast devoted to cookbooks, since 2015.

Don’t miss this incredible leadership interview with Dr. Jackie Wilson, @Jowilson4139, a national expert on school leadership policy. Dr. Wilson is an assistant professor and the Director of the Delaware Academy for School Leadership in the College of Education and Human Development at the University of Delaware. Jackie is known for designing and delivering world class professional development for educators across the nation. She is a lead consult to NASSP in designing the National Leaders Academy using design thinking to solve complex school problems. A unique facet of her work is providing technical assistance to the Wallace Foundation to support 14 urban school districts involved with the Principal Pipeline and Principal Supervisor national initiatives. Jackie is a true ambassador for education and has worked tirelessly on the national stage to promote the use of clear standards to ensure quality, equity, and opportunity for all students. Listen to what Jackie says about how leaders must be willing to learn the “history lessons” of the organization to fully understand where an organization has been in order to go forward. Jackie emphasized how every great leader must have a mentor. She praised Associate Dean at Vanderbilt Peabody College, Joe Murphy, as a critical part of her growth. Jackie talked about supporting others and taking care of the now. Listen to what she says about the power of growing other leaders. She wants to breathe life into national standards to ensure every student has a great education. The empirical research that governed the development of current NELP and PESL standards is mind blowing. She tells our listeners to read from a variety of resources and champions the book by Marshall Goldsmith, What Got You Here Won’t Get You There. And, you have to hear what she says about working smart! Dr. Jackie Wilson’s interview is jam packed with awesome practical advice for leaders, and it’s a wonderful expression of her commitment to education, leadership, and student achievement in Delaware and across the nation. Please follow, like, and comment. Use #onethingseries and #SH302 so that we can find you. Joe & T.J. theschoolhouse302.com

Josh and Joel discuss both the Dignity For Incarcerated Women Act and the National Day of Empathy (March 6th). The National Day of Empathy was created by the Cut 50 organization (created by Van Jones). The main campaigns for the 2018 Day of Empathy are to push: The Dignity For Incarcerated Women Act of 2018 and Clean Slate Legislation Cut 50 has several pages on their site about the Dignity Act. I created this easy to use guide to all 65 of the recaps that I wrote of the episodes of Orange Is the New Black. There is a lot of popular press on the erasure of women from the national discussion about criminal justice reform. There has also been good work done clarifying the need for specific work to be done on women's issues within criminal justice reform efforts. i made one really dumb statement. Many of the reforms for women in Michigan's DOC were created by the HARD work of the inmates (not just because of Heidi Washington). Thanks to folks like Monica Jahner and lots of other women in Michigan, we have a better system. Apologies. In 2017 the Michigan legislature passed and Governor Snyder signed legislation allowing the Michigan Department of Corrections to hire formerly incarcerated people (under limited conditions). Distance can be a huge barrier to in-person visits for families of incarcerated people and great research has been done on the importance of in-person familial visitation. Some of the research on contact was summarized in a 2014 meta-analysis (and usually has different outcomes based on the environment and how the contact is allowed) As Pricilla Ocen but it in her 2012 Law Review article, the shackling and use of solitary for pregnant women in prisons and jails is "endemic." The hygiene products dispute is ongoing at the federal level, there are vastly different stories being told depending on which sides of corrections you represent. There is a growing movement at the State level to address access to feminine hygiene products at State facilities as well. As for gynecology, research has repeatedly demonstrated that services are inadequate in prison settings. I am new to the discussion of Trauma-Informed Training and care in women's prisons but there has been recent reporting on the need for better training and a more informed correctional system approach. The petition for legislative action is one route or you can write or call your Senator or Congressperson. Holly Harris of the Justice Action Network has been a great advocate for the Dignity Act, you can watch her at Google's Defining Justice event last week. NELP offers a really helpful primer to Clean Slate Legislation. Suboxone is a huge problem for mail delivery in prisons and jails and is causing huge delays and problems with mail. Okay, that is all of the notes for this week!

A staggering 70 million Americans have a criminal record. Despite a tightening labor market, this forecloses for them - by rule or by discrimination - most employment opportunities, even though stable work is crucial to avoiding recidivism. Research from NELP suggests that removing barriers to employment for people with criminal records has been successful in numerous ways. To address this, several fair chance hiring initiatives have emerged, such as ban-the-box. An especially interesting model to counter exclusion is Open Hiring: the practice of filling jobs without judging applicants or asking any questions. Open Hiring creates mainstream work opportunities and supports individuals in succeeding at those jobs. On this webinar we present the Open Hiring model pioneered by Greyston (famous for supplying brownies to Unilever's Ben & Jerry's) over the last 35 years. We will hear from Jonathan Halperin, Head of External Affairs; and Mike Brady, Greyston CEO. Greyston is now looking to fund a new initiative to make Open Hiring a universal practice and support other companies in its adoption.[These "podcasts" are the direct audio recordings of TFIN Webinars. As the original format was a video webinar, please excuse any brief technical difficulties and note that presenters may refer to slides. To watch the TFIN webinar recordings with their corresponding slide decks, please visit http://transformfinance.org/investor-resources/.]

We've entered a commitment phase and Launch Team covenants have been handed out.

I'm back in the saddle after more than a month since my last update. In this episode, I talk briefly about the Launch Team Development process which began in June. Also...Launch Team weddings. Links and Notes 2pillarschurch.com/northeast Partner With Us → Commit to GO → Commit to GIVE → Commit to PRAY Subscribe via RSS Feed Subscribe via iTunes (Still) Coming soon

Links and Notes 2pillarschurch.com/northeast Partner With Us → Commit to GO → Commit to GIVE → Commit to PRAY Subscribe via RSS Feed Subscribe via iTunes (Still) Coming soon

We recently started the process of gathering Launch Team members from within 2 Pillars Church.

A brief introduction to the Northeast Lincoln Project (NELP) and what you can expect if you follow.

The guys discuss MUN, LSA, NELP, VHSs and DVDs. Bryan wants one of his DVDs back. To get it, he's prepared to be nice until it's time to not be nice.