Podcasts about new york strip

Learn how to cook the perfect New York strip steak at home. With plenty of flavorful butter, this dish is sure to impress. Recipe: New York Strip Steak Recipe from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adCast Iron SkilletTongsSpatulaRamekinCutting BoardChef's KnifeProbe ThermometerAir FryerThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

City Cast Houston host Raheel Ramzanali loves the wild food at the Houston Livestock Show and Rodeo—but does it truly reflect our diverse food scene? Chron.com food reporter Erica Cheng shares how she thinks it could better represent all of H-town. Plus, they dig into Trill Burgers' expansion and the political red meat behind Lt. Governor Dan Patrick's push to rename the New York Strip steak after Texas. Stick around to hear the best thing Erica ate last month! Dive deeper into the stories and places from today's show:  NY restaurants fire back at Texas Lt. Gov. Dan Patrick's strip steak plans Trill Burgers brings its famous smashburgers to another Houston neighborhood Houston, meet the Rodeo's only Asian street food vendor: Asian Streetness Hong Kong Food Street in Katy, TX  Learn more about the sponsors of this March 12th episode: Port Aransas Chamber of Commerce Foundation Camp Champions Destination Bryan Artechouse Meow Wolf Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Opie and Ron the Waiter for a hilarious and unfiltered morning live from 500 feet above New York City! Recorded on March 11, 2025, this episode of the Opie Radio podcast dives into the chaos of Daylight Savings Time, a fiery debate over s'mores that sparked a 600-acre Long Island blaze, and the latest buzz on Tesla protests rocking Elon Musk’s world. The duo also reflects on comedy legends, from Patrice O'Neill’s enduring legacy and upcoming benefit show to Roberta Flack’s musical genius. Expect tangents on everything from chickenpox parties to the absurdity of renaming New York Strip steaks, all seasoned with Opie’s sharp wit and Ron’s natural humor. Catch the sunrise, the rants, and the laughs—subscribe now for more unscripted madness!See omnystudio.com/listener for privacy information.

We read telegrams from bloodthirsty dictators around the world celebrating Ron on his birthday! We also discuss a Florida substitute teacher that had students beat up on each other, Texas advising parents not to have measles parties, and a stepdad using a unique anatomical defense against his conviction for child molestation. A South Carolina man met his end by firing squad, Texas middle schoolers shared a needle for some self-made tattoos, and we tell you what we're watching! Texas pays more in payday lender fees than the rest of the country, but their Lt. Governor is worried about renaming the New York Strip steak, and we provide an update on the death of Gene Hackman!

On Friday's show: We preview the Theater District Open House, which returns on March 10 for the first time since 2019. The event is an opportunity for arts enthusiasts to learn more about the city's theaters and arts organizations and to preview their upcoming seasons.Also this hour: From layoffs at Sesame Street, to Lt. Governor Dan Patrick wanting to rename the New York strip, we discuss The Good, The Bad, and The Ugly of the week.Then, a new documentary short highlights the resilience of Houston's Asian-American community during a period of anti-immigrant fervor. We talk with actor Nik Dodani, the director of Houston Rising.And we visit the final event of Doomsday Wrestling, a comedy wrestling show which held its last matches recently after the death of its creator.

A Texas Politician wants to change the name of the New York Strip to the Texas Strip

Bruce and Gaydos wonder if they should rename the New York Strip Steak to an Arizona-themed name.

There's so much for us to be concerned with in our world today. But sometimes, you just have to shake your head and wonder where some people's priorities lie. A few days ago, the Lieutenant Governor of Texas announced that he is pushing legislation to rename the New York Strip Steak the Texas Strip. Technically, the steak is considered the short loin. It has a variety of names in addition to the New York Strip. Since Texas produces the largest number of beef cattle in the U.S., some think renaming the steak is only fitting. Some argue that the government is focusing too much on things that don't matter... Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-67d43213bea50').on("click", function() { $("#secondline-psb-subs-modal.modal-67d43213bea50.modal.secondline-modal-67d43213bea50").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

Clayton and Sybil check in with our media partners at WFAA on the impacts of severe weather, and chat with branding experts about the idea of changing the name of the New York Strip.See omnystudio.com/listener for privacy information.

Texas politicians want to change the name of New York Strips, recapping White Lotus Season 3 Episode 3, eating the world's biggest psychedelic mushroom, recapping our Weekends in Fun, and more. Enjoy a free one-week trial on Patreon for additional weekly episodes: www.patreon.com/circlingbackpodcast Watch all of our full episodes on our new YouTube channel: www.youtube.com/circlingback  Shop Washed Merch: www.washedmedia.shop  (0:00) Fun & Easy Banter (14:00) Recapping This Weekend in Fun (38:03) Texas Strip > New York Strip (53:00) White Lotus S3E3 (1:13:00) Dude does 12 grams of shrooms Support This Episode's Sponsors Rhoback: www.rhoback.com (WASHED20 for 20% off) Lucy: www.lucy.co/steam (STEAM for 20% off)  Squarespace: www.squarespace.com/steam (STEAM for 10% off your purchase of a website or domain) Aura Frames: www.auraframes.com (CIRCLING for $35 off) Learn more about your ad choices. Visit megaphone.fm/adchoices

Texas Senate will file a resolution to change the name of the popular cut of beef known as the New York Strip to the "Texas Strip" in the Lone Star State. "Liberal New York shouldn’t get the credit for our hard-working ranchers."  What should Arizona rename?

A premium cut of steak is always appreciated, but how about a nice fine dining experience to go with it? Post 1917 offers both. Call them at (781) 942-0001 or visit https://www.post1917.com/ to book your reservation today! Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

Tune into 'Who Are These Guys?' with Jesse, JK, and Kurt as they delve into concert nostalgia and celebrity controversies, from Diddy's legendary parties to the enigma of fame.  Laugh your way through spontaneous banter about New York Strip origins, misunderstood rules, and bold podcasting ideas.  With a sprinkle of jiu-jitsu and Hollywood humor, this vibrant podcast episode offers a vivid lens into cultural phenomena and social media's impact, topped with Jesse's ambitions for a big-money twist! 00:45 Steak Preferences and Meat Washing Debate 10:00 Concert Etiquette and Annoyances 14:48 Live Music Experiences and Venue Reviews 23:03 Celebrity Gossip and Scandals 29:28 Diddy and the Scandalous Allegations 33:24 Bill Gates and Conspiracy Theories 34:51 The Rise of TikTok and Viral Content 44:45 The Dark Side of Fame 48:28 Jiu Jitsu and Combat Sports 56:36 Staycation and Personal Life --- Support this podcast: https://podcasters.spotify.com/pod/show/whoaretheseguys/support

Whatever your favorite cut of beef is, Post 1917 (781-942-0001) in Reading, MA probably has it on its steak entrée menu! Go to https://www.post1917.com to find out more. Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

This episode is brought to you by Butcher Box and Lifeforce.We know that environmental toxins in our air and water can cause chronic disease. Mold is one of those deadly toxins, and exposure can cause symptoms that can't be explained by traditional testing or by doctors who are unfamiliar with how symptoms may present themselves. Those suffering exposure can often feel hopeless and unsupported.In addition, there is often no accountability for the experts or individuals who either intentionally or negligently caused the mold exposure. Today's guest hopes to change that. Today on The Dhru Purohit Podcast, Dhru sits down with attorney Kristina Baehr about her family's personal experience with toxic mold and their journey to seek justice for the emotional, medical, and financial damages they suffered. Kristina shared what she learned about their symptoms, how her home had become a toxic bubble, and the lack of accountability on each party involved in the home building and inspection process. Kristina also shares why she started her law firm and made it her mission to help individuals suffering from exposure to environmental toxins, and discusses the facts of the Red Hill case in Hawaii, where military families were exposed to water contaminated with jet fuel. Kristina Baehr is a national trial lawyer representing sick people against the companies that made them sick. She founded Just Well Law to help clients recover financially to rebuild their health and lives. Kristina is also a former Assistant US Attorney and represented the United States in civil actions, including catastrophic personal injury. In this episode, Dhru and Kristina dive into (audio version / Apple Subscriber version):The epidemic of chronic disease caused by water and mold and the cover-up efforts (3:54 / 3:54) What Kristina and her family learned about mold (6:47 / 6:47) How Kristina's house became toxic, causing her family symptoms and permanent damage (12:21 / 13:27) Accountability through the legal process (20:44 / 18:20) Status quo, conspiracy, and lack of accountability (22:00 / 19:46) The verdict in Kristina's family's case (29:14 / 27:00) The team that helped Kristina discover her diagnosis (42:30 / 40:02)Kristina's commitment to paying it forward and starting Just Well law (47:40 / 44:44)The symptoms families in Hawaii faced after ingesting jet fuel (51:44 / 48:57)Why the government chose to protect itself rather than protecting military families (54:30 / 51:50)Lack of responsibility and passing the buck in the Red Hill matter (57:44 / 54:53)Kristina's practice and the types of cases she focuses on (1:04:40 / 1:02:03) For more on Kristina, you can follow her on Instagram @justwelllaw, and through her website https://www.well.law/.Right now, new members of ButcherBox receive New York Strip steaks for a year PLUS $20 off your first order. Go to butcherbox.com/DHRU to sign up and use code DHRU.Right now, get 15% off your first purchase of Lifeforce at mylifeforce.com with code DHRU. Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by Rupa Health, ButcherBox, and Pique Life.Our minds are incredibly powerful, and we know our mindset and thoughts can influence our health, manifestations, and actions. But when we face challenges or engage in repetitive patterns, it's difficult to know the steps we need to take to liberate ourselves from negative thoughts or tendencies. Today on The Dhru Purohit Podcast, Dhru sits down with biologist and world-renowned author Bruce Lipton. Bruce shows us how our minds are like computers and discusses how most of our programming comes from watching our environment before the age of seven and can often include self-sabotaging behaviors. Bruce shares tips on how we can become aware of our dysfunctional programming and empower ourselves to manifest the life we intentionally want to create. He also breaks down the difference between the subconscious mind, which allows us to function on autopilot, and the conscious mind, which involves thinking with intention and purpose. Bruce deep dives into the science behind action versus reaction, how it impacts our health, and the steps we can take to prevent illness and promote longevity. Bruce Lipton is a stem cell biologist and best selling author. His research challenges the traditional view that genes determine our biological destiny and suggests that our perceptions and experiences play a crucial role in shaping our health. In this episode, Dhru and Bruce dive into (audio version / Apple Subscriber version):95% of our life comes from programming outside of our own (3:20 / 3:20)Where we get our programming from and how it is similar to being under hypnosis (10:00 /10:00) Why 60% of the programs we have downloaded for our mind are dysfunctional (20:06 / 17:35)How we actively created our problems and what we can do to fix them (21:56 / 18:49)How we spend most of our time reacting rather than intentionally acting (34:12 / 29:00)90% of illness is from stress (37:41 / 32:00)Function of the mind: Making coherence between beliefs and reality (56:04 / 51:22)Belief in the inevitability of aging (1:00:20 / 55:53) The programming that Bruce came into and how he deprogrammed his mind (1:09:29 / 1:05:11) Three avenues to reprogram your mind (1:16:22 /1:11:56)Also mentioned in this episode:Calm AppDivision of Perceptual StudiesAccess more than 3,000 specialty lab tests with Rupa Health. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com today.Right now, new members of ButcherBox receive New York Strip steaks for a year PLUS $20 off your first order. Go to butcherbox.com to sign up and use code DHRU. For a limited time, Pique is offering my community up to 15% off of their Healthy Metabolism Ritual PLUS an exclusive gift. Go to Piquelife.com/Dhru to redeem this exclusive offer today! Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by ButcherBox and AG1.Food is literally the most powerful medicine we have available to control our health. When we choose to eat quality foods, we gain a whole host of benefits. Our body gets the nutrients it actually needs to function well. We get more energy, our mood improves, we avoid a long list of adverse health effects, and we will overall just feel better. Yet, it can be surprisingly hard to know what to eat and what to avoid, especially with all of the overly processed, chemical-laden “food” in stores and restaurants.In today's episode of my series I'm calling Health Bites, I walk you through what foods and food ingredients are most damaging to your health.This episode is brought to you by ButcherBox and AG1.For new members of ButcherBox, you can receive New York Strip steaks for a year PLUS $20 off your first order. Go to Butcherbox.com/farmacy and use code FARMACY.Head to drinkAG1.com/HYMAN to receive 10 FREE travel packs of AG1 with your first purchase.Here are more details from the episode (audio version / Apple Subscriber version):What is ultra-processed food? (5:26 / 3:08)“Good” vs. “bad” processed foods (6:48 / 4:30)14 “foods” to avoid for better health (11:24 / 9:06) Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by ButcherBox and Cozy Earth. Our modern society doesn't always allow daily movement, eating whole foods, and prioritizing quality sleep. Yet we know these factors, among others, are critical for preventing chronic disease and increasing longevity. With all the content on movement, calories, and body composition, it can be challenging to sort through what we must implement and what we don't have to expend as much energy avoiding. Whether you are just starting your wellness journey or looking to move to the next level, this episode is for you. Today on The Dhru Purohit Podcast, Dhru sits down for round two with personal trainer and co-founder of Mind Pump Media, Sal Di Stefano, to get his expertise on losing belly fat, calorie counting, strength training, and community. Sal shares the latest research on forming healthy habits, movement, and cancer prevention. He also shares his best practices for strength training for beginners or those looking to optimize their workout routines. He also discusses the importance of sleep, critical supplements for recovery, and how to change our algorithms for optimal personal growth. In this episode, Dhru and Sal dive into (audio version / Apple Subscriber version):Why you can't lose belly fat (2:20 /2:20)The benefits from strength training (15:10 /12:19) Why bodybuilders have lower chances of cancer (17:00 /14:04)The overconsumption of ultra-processed foods globally and the connection to overeating (26:13 /24:00) The role of cortisol and stress in gaining belly fat (31:44 / 28:59)Profound changes after the age of 65 (50:15 / 47:28)Gyms as a source of community (55:25 /52:35)The appropriate way to train and the importance of moving each day (1:02:33 / 59:58)Sal's suggestions for strength training for beginners, habit stacking, and protein intake (1:11:07 / 1:08:16)The best modalities to help with recovery (1:33:43 / 1:30:47) Alcohol consumption in moderation versus consumption for numbing (1;39:25 / 1:36:37)Demonization and politicization of wellness and exercise in the media (1:47:00 / 1:44:00) Also mentioned in this episode:Mind Pump PodcastMAPS 15 Fitness ProgramsStudy on Sleep RegularityRight now, new members of ButcherBox receive New York Strip steaks for a year PLUS $20 off your first order. Go to butcherbox.com/DHRU to sign up and use code DHRU. Right now, get 40% off your Cozy Earth sheets. Just head over to cozyearth.com and use code DHRUP. Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by ButcherBox and Pique Life. Our modern stressful lifestyles have led to a shocking drop in testosterone levels in men. Ultra-processed foods, metabolic stress, lack of sleep and a sedentary lifestyle are all factors that have contributed to this sharp decline. Education and an understanding of the key functions of testosterone and the role it plays in preventing chronic disease can help men optimize their levels and ultimately feel better. Today on The Dhru Purohit Podcast, Dhru sits down with Dr. Sunjya Schweig for a masterclass on testosterone. He shares the top factors that are plummeting testosterone levels, how to measure testosterone levels and options for testosterone replacement therapy. Dr. Sunjya Schweig is committed to building a cutting-edge, data-driven ecosystem to prevent and reverse chronic illness. He is board certified in family practice, integrative, and holistic medicine (ABIHM). He is also the founder and president of the California Center for Functional Medicine (CCFM), where he and his team of expert clinicians see patients all over the U.S. and provide personalized, precision medical care for a clear path to optimal health. In this episode, Dhru and Dr. Schweig dive into (audio version / Apple Subscriber version):-The impact of Low testosterone in men (1:40 / 1:40)-Factors that lead to low testosterone (10:04 / 7:14)-Measuring low testosterone and optimal levels of total and free testosterone (23:56 / 20:55)-Strength training can increase testosterone (33:32 / 30:21)-Lower testosterone levels can increase the risk of a cardiovascular event (38:51 / 35:58) -Testosterone levels for women (41:35 / 38:35)-Testosterone deficiency and osteoporosis (42:54 / 39:53)-Preventing cognitive decline with optimal testosterone levels (44:44 / 41:45)-Ulta-processed foods and lower testosterone levels (54:00 / 51:00)-The importance of screening for sleep apnea before getting testosterone replacement therapy (1:01:27 / 58:22) -A nutrient-dense whole foods diet can increase testosterone (1:07:46 / 1:04:44) -Testosterone therapy (1:13:48 / 1:10:52) -The myth that testosterone causes prostate cancer (1:30:48 / 1:28:06 )Also mentioned in this episode:-www.ccfmed.com-Testosterone and Cardiovascular Risk Study-Testosterone and Alzheimer's-Obesity, Intestinal Permeability, Inflammation Causing Lower Testosterone -Sleep Deprivation Lowers TestosteroneRight now, new members of ButcherBox receive New York Strip steaks for a year PLUS $20 off your first order. Go to butcherbox.com/DHRU to sign up and use code DHRU.Right now, get up to 15% off on Pique's Sun Goddess Matcha plus a complimentary beaker and rechargeable frother on subscriptions $105 or more. Just go to piquelife.com/DhruTea to get this amazing deal. Hosted on Acast. See acast.com/privacy for more information.

FAITH IS… with Pastor Rick Stevens – Instant sermon. Answering the questions people ask by thinking out loud. What about the tribulation? Does God have climate change under control? Are actions more powerful than words? How could God manage to form his people from the lying, cheating scoundrels the Bible describes? Ribeye or New York Strip? I have thoughts. God has answers. God has instructions. Do we have convictions Come...

This episode is brought to you by Butcher Box and Rupa Health.Ultra-processed food consumption has increased to a mindblowing 70% among children in the United States. With our fast-paced and stressful lifestyles, processed foods have become a more convenient option for parents and families. These foods often contain chemicals to give them additional flavor, create addiction, and hijack our taste buds. In order to create better health for our children, parents need some go-to tips and meal plan inspiration to bring real food back into their family's lives and reclaim health. Today on The Dhru Purohit Podcast, Dhru sits down with Vani Hari, more commonly known as the Food Babe, to discuss her top strategies for creating better health for your family. Vani Hari was named one of the “Most Influential People on the Internet” by Time Magazine. She is the revolutionary food activist behind foodbabe.com, co-founder of organic food brand Truvani, and New York Times best-selling author of The Food Babe Way and Feeding You Lies. Her new cookbook, Food Babe Family, will officially hit stores on October 17, 2023.She has led campaigns against food giants like Kraft, Starbucks, Chick-fil-A, Subway, and General Mills that attracted more than 500,000 signatures and led to the removal of several controversial ingredients used by these companies. Her drive to change the food system inspired the creation of her new company, Truvani, where she produces real food without added chemicals, products without toxins, and labels without lies. In this episode, Dhru and Vani dive into (audio version / Apple Subscriber version):-Increase in processed food consumption amongst children (2:31 / 2:31) -Is removing natural flavors from your diet practical, and what are alternative options (14:24 / 11:46) -Vani's personal story navigating school lunch choices for her children (28:20 / 25:44)-Early lessons and habits learned in childhood come back full circle (45:48 / 43:14)-Vani's tips for family meal preparation (52:00 / 49:26) -How eating meals as a family can help create better habits and the power of connection as a family (57:25 / 55:07) -Recipes and meal plans available in Vani's new book (1:06:19 / 1:03:45)-Small changes that can lead to better health (1:08:14 / 1:05:35) -Politics and changes in our food industry (1:12:52 / 1:10:17) Also mentioned in this episode:-Organic Bread of Heaven-Sweet Nothings-Vani's website-Order her new cookbook, Food Babe Family, hereRight now, new members of ButcherBox receive New York Strip steaks for a year PLUS $20 off your first order. Go to butcherbox.com/DHRU to sign up and use code DHRU.Access more than 3,000 specialty lab tests with Rupa Health. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com today. Hosted on Acast. See acast.com/privacy for more information.

The weather is getting colder but the smoker is still hot! On this episode of Grill This, Jim serves up a delicious smoked strip steak roast. And Fall is in full season, so Matt brings some delicious Autumn themed beers including the first pumpkin beer on Grill This of the season. Meat and beer.. can you think of anything better?

(Genesis 27:1-4) Exactly how good was Esau's red meat? I mean, it's mentioned by the text like 3 times. Isaac LOVES that New York Strip so much he wants to mark the blessing of Esau with a meal of it. This Is a cautionary tale of sensuality gone too far, to the point where you forget the promise of God and turn a blind eye to strife among family.

Dad and Josh picked big beers for this Gilling Episode.  Dad brings the "Sixth Glass" from Bouvard Brewing in Kansas City.  His sides are BBQ potato chips, Gates rubbed Pork chop (with a secret ingredient) and last but not least a fudge brownie.  Josh brings from his "beer corner" the 2022 bourbon barrel aged Love Honey Bock from Lost Forty Brewing in Little Rock, AR.  His sides are coffee rubbed New York Strip steak, Italian seasoned chicken and his third was a grilled burger with goat cheese with other special fixing's including an English Muffin instead of a hamburger bun.

Halloween Eve, 1983… Nothing screams “early black metal” like MERCYFUL FATE!   (Correction:  nothing screams “legitimate” early black metal like having KING DIAMOND, an actual satanist, as the frontman of MERCYFUL FATE!!!)   The fascinating thing about KING DIAMOND and MERCYFUL FATE is that while they are different bands, the many shared similarities between the two coalesce to form what can only be referred to as “The KING DIAMOND Paradox”, which is as follows:   “King Diamond IS Mercyful Fate AND Mercyful Fate IS King Diamond!!!”   You're gonna wanna double up on your relaxer regimen because this was a LONG one! Gather up ye “scrotes, labes & goblins,” prepare for a “snortworthy” fun time, check and see if “Aunt Funt” with the “Olde Faece” is ready to enjoy that second beer of the episode and JOIN US as we dig down to the bowels of Hell to unearth the early black metal genius of MERCYFUL FATE.   Visit www.metalnerdery.com/podcast for more on this episode Leave us a Voicemail to be played on a future episode: 980-666-8182Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on the iTunes/Apple Podcasts - Spotify or your favorite Podcast app Listen on iTunes, Spotify, Podbean, Google Podcasts or wherever you get your Podcasts. Follow us on the Socials: Facebook - Instagram - Twitter Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify Metal Nerdery Munchies on YouTube: https://www.youtube.com/channel/UCN2NrnCuSrAaLcIzI2wpaiQ?sub_confirmation=1   Show Notes: (00:01):  #markthetime #gloryholevirgins and #hotranchunderwearstench #crotchswanch #nowingsinthecar #recordscratch #timetravel #skipahead ***WELCOME BACK TO THE METAL NERDERY PODCAST!!!*** #letsdoit #tonsofanesthesia #anesthesiologists are #welcome / #hydration #hotterthanballs #environmentalASMR #alltheboosters #tequilavodka #vodkatequila #si #VladimirOrtiz #themulletofalcohol #dangole (***Don't make it weird…***) / #nottoberacist (different shades of #alcohol and the impact of #brownliquors vs #whiteliquors!) / #blancoexotico #exotichonky #thisepisodesclinkyoftheepisode / #myhonkupdate #alottaweight #healthier (???):  Old? Or ODD? / *Aging is very strange…* / #OldeFaece #math #secondfavorite / #validcomparison or #twanglifiedanalogy?   (06:39):  #thisepisodesbeeroftheepisode #spaceagebottle #notalubecontainer #radalbumcover #wrestlerzombie #tenpointfiveabv #whoa ***Beer Zombies #waitforit #unprepared #ZombieMania #BeerZombiesBrewingCo #toldya #thirstyness (“You can TASTE it!”) / #watershortageinstructions / #strangevibe / ***Update regarding “The next ½ Century”… ***/ #healthwatch2022 #notonmybirthday #comfortinuncomfortableness #pictureofhealth ***Update on the progress of the #StonerNerderyMetalBand*** / #RussellsReflections #yourfriendswhat ***A strange hypothesis*** #strangesocialetiquette #offrampincomeASMR #summerbod #wherearewegonnadoit #waitwhat #cameraballs ***Please standby…for instructions from #TheMetalNerderyConcierge*** #RussellsReflections #StonerDoomRecordingComplex #MetalNerderyStonerMetalBand “FUZZ is the RULE!!!”  #Twanglification #unedited #RussellsReflections and #LiveSetups (*In-ear vs stage monitors are what we're talking about #FYI*) #markthetime #tight #imsorryontheirbehalf / #Zima or #Zoom??? #legendary /” A shitty room does everything to you…”/ #energyexchange and #liveperformanceart #productionsupport   (20:55):  #burritopizza #foodjeanwree *The numbers in the seats help #amplify the #power that is #onstage * / Playing in a #professionalcoverband #johnny / ***NEW #sidepodcastjingle #gumchronicles #snortworthy #gumchoke #chokesongum #snortworthyASMR*** #sidejingle for a #sidepodcast:  #MetalTurdery #WereTalkinShitah #shittalking / WE'LL PLAY YOUR SHIT-ah!!! #ThankYouBobby ***GO OUT TO THE #YOUTUBES AND CHECK OUT #METALNERDERYMUNCHIES!!!*** Our #StonerMetalVolumeFour episode is coming up!!!*** / #Druids #Shadowwork DANCE OF SKULLS #proggy #mixedbythebassplayerASMR #usethoseheadphones / sounds of #Isis and #Mastodon #noteven (*Kind of a #stonermetalvibe*) / “Sounds like #thirdstonefromthesun” …or maybe #BlackMagicWoman ***GO CHECK OUT DRUIDS AND GIVE US A CALL AND LEAVE US A VOICEMAIL AT 980-666-8182!!!*** #harmonized and #twanglified / #listenerfeedback #beavismustaine / #straightfortheintercourse or #foreplaylonghaul / #RussellsMessengesOnTape #TenHoursADay #HailToYou #TexasKetamine #Barn #Brutalism #positivefeedback ***STAY TUNED!!! We'll be sampling these soon…*** / #meetingexpectations / #opiumfieldsareexpensive #heroinisbetterthanoilASMR #itdoesfuckingmatter / #triggerwarning #tootwanglified / #snugglersblues #ifuckingwonder #appreciatethehelpnowfuckoff #itsfine   (37:55):  ***Show segment maintenance*** #notquitethereyet #TheVoiceMailSegment #proudofmyinnertwanglification #ThePost #thankyouforthat ***Some great feedback for #StonedHenge!!!*** #onmicburp #fuckallfuckbags (*Our First single…*) #iloveyou / Okay, NOW (finally!) #TheDocket:  MERCYFUL FATE (and also KING DIAMOND)!!! / *No #scrotes, #labes, or #goblins…* / Let's go back to #middleschool… “#JudasPriest but #highervocals” / #puffyshirtcore #manifestation / ***Where were YOU when you first heard #MercyfulFate ???*** It's called #IndustrialArts (*Go check out the #DontBreakTheOath #albumcover!*) #beavisdemon / Amazing and #creepy / The early roots of #blackmetal and another #absurdlytangentional #foodreference / The difference between #MercyfulFate and #KIngDiamond / Concert memories: seeing  Mercyful Fate at #TheInternationalBallroom in the early 90's / #crazyloud #wearearplugs / The strange evolution & timing of Mercyful Fate's catalog. / #pissfilledballs #ivegotfaith #piperisntscary #wetnoseaction / #hiddentrack #behindthescenes #asscam #eightthousandhourepisode #bonuspart #putitintheend #markthetime #onmicburp #startagain    (49:05):  A moment of #tangentionalality / #MCTentacleChoice #ZombieCooper #AliceCooper BRUTAL PLANET #maximumbone / #anotherbeverageplease #offkilter / “It's FRIDAY NIGHT!!!  Time to turn off the lights and PARTY!!!” #fridaynightsession #mathtime #thesecondbeerofthisepisodesbeeroftheepisode #itsfine #UFOBeerCompany #fivepointoneabv #employeeowned #seltzerstyle #fivehourepisode #guitaristofthedecade #jeanwree (*Check out some #thrashgrass! *) / More Mercyful Fate back stories… COME TO THE SABBATH (from Don't Break The Oath – 1984) #kindacreepy (Definitely some #progressive elements present…) #riffclock #usethoseheadphones / ***What's the main difference between #MercyfulFate and #KingDiamond? (Or is there really a difference?) *** / More #foodanalogies / #meatpenalty /New York Strip vs Filet Mignon? #newyorkstrip vs #filetmignon (because #meathashtags #smokedmeathash) / Melissa - 1983 *Came out Halloween Eve 1983!!!* #thefirstnewalbum #AuntFunt ***Go check out our #MegaForceRecords episode!*** #tangentionalality #canyouimagine #wildgumcrop #wrigleyskudzu #gumchoke ***I've got the ultimate #Manowar #SME whenever we get to that…*** EVIL #killeropener #maidenandpriestvibe #justgrabone CURSE OF THE PHAROHS #StonerMaiden / This was absolutely #nextlevel in 1983!!! #bolth / Don't Break The Oath – 1984 / THE OATH #creepysoftintro #ultracreepyASMR #creepythunder #creepykeyboards #creepyrain #creepywind #creepybell #eightyseconds #metalsnortery / **Which #metalbox did Mercyful Fate fit into? ** #subjeanwree #EarlyBlackMetal? / A DANGEROUS MEETING #killeropener #copshow #openingcredits #antihot / #guitartone    (1:16:23):  We skipped their #GreatestTits / In the Shadows – 1993 THE BELL WITCH #technical #lotsofchanges #AliceCooperOnSteroids / #TheKingDiamondParadox / IS THAT YOU MELISSA? #reprise #harpsichord #pulpfictionization MELISSA (#titlaytrack back to #thefirstnewalbum) #theplacesheputsit #markthetime #complexity (Definitely hints of #Rush and #prog)    (1:27:06):  Time – 1994  #idowannasayharpsichord / The coalescence of King Diamond's sound and Mercyful Fate's sound into one (and the similarities and differences between #bolth / #MetalNerderyOneOhSixFM / The differences in #musicalchemistry and #creativity / #thekornbag  WITCHES' DANCE #keeponrockininthefreeworld / **Let's go back and take a look at the early King Diamond solo band for some “context” relative to Mercyful Fate** / Fatal Portrait – 1986  HAUNTED #verycreepy #betterflow / Them – 1988  WELCOME HOME #grandma (Actually we did an #albumdive of #Abigail…but we could certainly do it again from deep within our cavernous roomy #33rdfloorinvertedundergroundbunkerpoonstudios ) / #comingsoon to #bunkerpoon   (1:40:23):  Into The Unknown – 1996  THE UNINVITED GUEST #thrashy #youemptyyourballswhenyoureready Dead Again – 1998  #titlaytrack DEAD AGAIN #heavy / TORTURE 1629 #killeropener / ***There's almost no distinction between #KingDiamond and #MercyfulFate that we can tell…***/ #KingDiamondIsMercyfulFate #MercyfulFateIsKingDiamond / 9 – 1999  BURN IN HELL & BURIED ALIVE #itsnotKISS / Mainstream appeal vs underground appeal… / THANK YOU FOR JOINING US FOR A WALK THROUGH THE KING DIAMOND/MERCYFUL FATE MULTIVERSE!!! #untilthenext #staycool #lovefromSouthAmerica #SouthAmericanAdultEntertainment / #thelastword #GFY #outroouttakes #deepbreath #putitintheend #theplacesheputsit #waitwhat #fromwhere  

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The Boys took a trip to NYC and caught a whole bunch of comedy!

Tom Simoneau has brought his friend Peter Merriam and his son Evan, of Merriam Vineyards. They are both from Maine. Tom's brother and Peter were best friends. In the early 90s, he became interested in purchasing a vineyard. In 2000 Tom had a friend who was selling Windacre Ranch which he bought. He also has Merriam Vineyards now. But first, Mike Martini from Taft Street Winery is also here, staying over from the last segment. 14 days ago he brought freshly pressed Chardonnay juice, not fermented yet. Today, he has a sample of the same juice that has fermented for 10 days. It is about 3/4 of the way through the fermentation process. This will be bottled and ready for sale by next July. The next step will be after blending with some stainless steel-made Chardonnay and malolactic fermentation, in a few more weeks. Evan says he likes getting his hands dirty making wine. William Weese, their winemaker, is too busy right now to come to the show. Many people this year say that the quality of this vintage is very good although the volume seems less, generally. Tom had only 6 heat spikes, and there were 13 over 100 degrees last year. Peter drank a good bottle of Burgundy wine back in the late 70s with Evan's godfather. Then he ran a “package store” back east for 20 years, while visiting Tom every year since 1982. Long story short, he eventually acquired a property then another. His first vintage was 2000, 12 acres of Merlot. 18 months in oak and 18 more in bottle, before release. Then Sideways came out (…) These are 2 double golds, both Merlots. There were 58,000 acres, up from 7,000 acres a few years earlier. Too many vineyards of Merlot were in the wrong places. Today's Merlots however have recovered from that and the new ones are quite good now. They are tasting their Undisclosed Chardonnay, which came from a fine Russian River Valley vineyard whose true name is a professional secret. But it's excellent. They are tasting the 2019, their second of these bottlings. This Chardonnay is about 30% new oak. Tom Simoneau gets tangerine, Dan Berger gets Orange Peel. Dan says the best part of Russian River Valley is that it gives good acidity, and the best way to make wine is not to have to adjust it. The new Merriam label (right) is the work of Evan, who wanted to feature the unique terroir of the Russian River Valley on the label design. William Weese is their winemaker, who couldn't come in today because they are in the middle of harvest and he is too busy. As a winemaker he has been a consultant for a few brands as well as their full time winemaker and vineyard manager. He went to Chico State for Agricultural Business and he has gaines his wine industry experience through travel in the Southern Hemisphere and Europe. Merriam Vineyards has won three double golds at Harvest Fair this year, and Tom Simoneau won four. Not bad for two guys from Maine! Click the logo to visit our sponsor Bottle Barn online. Then they taste a Rosé of Pinot Noir, a double gold medal winner. It comes from where their winery and tasting room is, on Los Amigos Road. Peter describes how it is made, stainless steel and neutral oak barrels. It was picked to be Rosé, rather than "saigner" method. This is picked at lower sugar and higher acid. “I focus on the details at a very slow speed.” So says Peter, on their website. Peter describes how their whole family works in the winery, including his daughter who is in charge of the lab and also does everything else in the winery. Dan Berger explains that the lab helps winemakers make decisions between “the field and the house.” They are on Los Amigos Road between Windsor and Healdsburg. Their last wine tasted is a Merlot. Dan says it's the wine you want for a lean piece of meat. Tom explains that a New York Strip would be better with a Cab. Then another Merlot and the inevitable reiteration of the Sideways effect.

Tom Simoneau has brought his friend Peter Merriam and his son Evan, of Merriam Vineyards. They are both from Maine. Tom's brother and Peter were best friends. In the early 90s, he became interested in purchasing a vineyard. In 2000 Tom had a friend who was selling Windacre Ranch which he bought. He also has Merriam Vineyards now. But first, Mike Martini from Taft Street Winery is also here, staying over from the last segment. 14 days ago he brought freshly pressed Chardonnay juice, not fermented yet. Today, he has a sample of the same juice that has fermented for 10 days. It is about 3/4 of the way through the fermentation process. This will be bottled and ready for sale by next July. The next step will be after blending with some stainless steel-made Chardonnay and malolactic fermentation, in a few more weeks. Evan says he likes getting his hands dirty making wine. William Weese, their winemaker, is too busy right now to come to the show. Many people this year say that the quality of this vintage is very good although the volume seems less, generally. Tom had only 6 heat spikes, and there were 13 over 100 degrees last year. Peter drank a good bottle of Burgundy wine back in the late 70s with Evan's godfather. Then he ran a “package store” back east for 20 years, while visiting Tom every year since 1982. Long story short, he eventually acquired a property then another. His first vintage was 2000, 12 acres of Merlot. 18 months in oak and 18 more in bottle, before release. Then Sideways came out (…) These are 2 double golds, both Merlots. There were 58,000 acres, up from 7,000 acres a few years earlier. Too many vineyards of Merlot were in the wrong places. Today's Merlots however have recovered from that and the new ones are quite good now. They are tasting their Undisclosed Chardonnay, which came from a fine Russian River Valley vineyard whose true name is a professional secret. But it's excellent. They are tasting the 2019, their second of these bottlings. This Chardonnay is about 30% new oak. Tom Simoneau gets tangerine, Dan Berger gets Orange Peel. Dan says the best part of Russian River Valley is that it gives good acidity, and the best way to make wine is not to have to adjust it. The new Merriam label (right) is the work of Evan, who wanted to feature the unique terroir of the Russian River Valley on the label design. William Weese is their winemaker, who couldn't come in today because they are in the middle of harvest and he is too busy. As a winemaker he has been a consultant for a few brands as well as their full time winemaker and vineyard manager. He went to Chico State for Agricultural Business and he has gaines his wine industry experience through travel in the Southern Hemisphere and Europe. Merriam Vineyards has won three double golds at Harvest Fair this year, and Tom Simoneau won four. Not bad for two guys from Maine! Then they taste a Rosé of Pinot Noir, a double gold medal winner. It comes from where their winery and tasting room is, on Los Amigos Road. Peter describes how it is made, stainless steel and neutral oak barrels. It was picked to be Rosé, rather than "saigner" method. This is picked at lower sugar and higher acid. “I focus on the details at a very slow speed.” So says Peter, on their website. Peter describes how their whole family works in the winery, including his daughter who is in charge of the lab and also does everything else in the winery. Dan Berger explains that the lab helps winemakers make decisions between “the field and the house.” They are on Los Amigos Road between Windsor and Healdsburg. Their last wine tasted is a Merlot. Dan says it's the wine you want for a lean piece of meat. Tom explains that a New York Strip would be better with a Cab. Then another Merlot and the inevitable reiteration of the Sideways effect.

Whats up my boiii!!We finally got the real Sophia Nicks to cruise it back to the GPS studio and lets y'all know how she's fucken been doing!!She's back, she's single and with no warrants so you know she's a different person!As pretty as she is she talks about loving to throw hands back in the day and how she handles having huge ass tits! Stay tune till the end she talks about underground New York Strip clubs........

House Call Highlight: Wired and Tired: Fixing Adrenal Burnout | ButcherBox and PaleovalleyYou have likely heard the term “adrenal fatigue.” We commonly associate this term with the feelings of extreme fatigue, hormonal dysregulation, and other physical symptoms that can occur from chronic stress. More accurately, we can look to the hypothalamic-pituitary-adrenal (HPA) axis for the cause of these discomforts. If you have chronic stress, your adrenals get beat up, and your energy plummets and it becomes difficult to manage your life. You could feel tired and wired, all at the same time. All these are clues that you could have an imbalance of your HPA axis.In this episode, Dr. Hyman sits down with Dr. Elizabeth Boham to discuss the signs of HPA axis dysfunction and how to support your HPA axis to reverse burnout. They also share patient cases that they have treated.Elizabeth Boham is a physician and nutritionist who practices Functional Medicine at The UltraWellness Center in Lenox, MA. Through her practice and lecturing she has helped thousands of people achieve their goals of optimum health and wellness. She witnesses the power of nutrition every day in her practice and is committed to training other physicians to utilize nutrition in healing. Dr. Boham has contributed to many articles and wrote the latest chapter on Obesity for the Rankel Textbook of Family Medicine. She is part of the faculty of the Institute for Functional Medicine and has been featured on the Dr. Oz show and in a variety of publications and media including Huffington Post, The Chalkboard Magazine, and Experience Life. Her DVD Breast Wellness: Tools to Prevent and Heal from Breast Cancer explores the Functional Medicine approach to keeping your breasts and whole body well.This episode is sponsored by ButcherBox and Paleovalley.New members to ButcherBox can get two New York Strip steaks and two pounds of wild-caught Alaskan salmon for free in your first box when you sign up at Butcherbox.com/farmacy. Paleovalley is offering 15% off your entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.In this conversation, Dr. Hyman and Dr. Boham discuss:Symptoms of adrenal fatigue and HPA axis dysfunctionAcute vs. chronic stressThe stages of adrenal burnoutCortisol level testingThe connection between your circadian rhythm and adrenal healthStress-causing and stress-reducing foodsWhy balancing your blood sugar is so importantEffectively discharging stressSupplements to support the HPA axisEmerging psychedelic therapiesAdditional ResourcesAre You Suffering From Adrenal Dysfunction?https://drhyman.com/blog/2017/05/26/suffering-adrenal-dysfunction/Wired, Tired, and Stressed? How Understanding Your HPA Axis Could be the Key to Achieving Optimal Health with Dr. Zandra Palmahttps://drhyman.com/blog/2020/04/16/bb-ep103/Dr. Hyman’s Sleep Master Classhttps://drhyman.com/sleepBiology of Beliefhttps://www.brucelipton.com/books/biology-of-beliefMolecules Of Emotion: The Science Behind Mind-Body Medicinehttp://candacepert.com/books/Why Zebras Don't Get Ulcershttps://www.robertsapolskyrocks.com/reading-materials.html See acast.com/privacy for privacy and opt-out information.

How To Treat And Prevent Colon Polyps Using Functional Medicine | This episode is sponsored by ButcherBox and PaleovalleyColon cancer is one of the most prevalent types of cancer in the United States. While traditionally a disease of older adults, we are sadly seeing an increase in colon cancer incidence and mortality in young people. Screening for colon polyps with regular colonoscopies is an important way to access your risk of developing colorectal cancer. But what are colon polyps, why do we develop them, and how can we prevent them from forming in the first place?In this episode, Dr. Hyman sits down with Dr. Elizabeth Boham to discuss the Functional Medicine approach to preventing and treating colon polyps. They dive into the importance of eating an anti-inflammatory diet and optimizing gut health to create a terrain in the body where cancer is less likely to grow. Elizabeth Boham is a physician and nutritionist who practices Functional Medicine at The UltraWellness Center in Lenox, MA. Through her practice and lecturing, she has helped thousands of people achieve their goals of optimum health and wellness. She witnesses the power of nutrition every day in her practice and is committed to training other physicians to utilize nutrition in healing. Dr. Boham has contributed to many articles and wrote the latest chapter on Obesity for the Rankel Textbook of Family Medicine. She is part of the faculty of the Institute for Functional Medicine and has been featured on the Dr. Oz show and in a variety of publications and media including Huffington Post, The Chalkboard Magazine, and Experience Life. Her DVD Breast Wellness: Tools to Prevent and Heal from Breast Cancer explores the Functional Medicine approach to keeping your breasts and whole body well.This episode is sponsored by ButcherBox and Paleovalley.New members to ButcherBox can get two New York Strip steaks and two pounds of wild-caught Alaskan salmon for free in your first box when you sign up at Butcherbox.com/farmacy. Paleovalley is offering 15% off your entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.In this conversation, Dr. Hyman and Dr. Boham discuss:What are colon polyps and are they all dangerous?How a high fiber diet can lower risk of colorectal cancer and other factors that increase risk of polyp production How insulin resistance and diabetes can drive cancer developmentDoes eating meat increase risk of colorectal cancer? Is there a difference between processed and grass-fed meat?The importance of good gut health and healthy bowel movements in preventing polyp production and colorectal cancerScreening for colon cancer and polypsMaking your body inhospitable to cancerPatients Dr. Hyman and Dr. Boham have treated to reduce risk of colon polyp productionAdditional Resources:The Functional Medicine Approach To Cancer and Cancer Recurrence with Dr. Elizabeth Bohamhttps://drhyman.com/blog/2020/04/03/podcast-hc4/What Is Your Constipation Telling You About Your Overall Health And How To Fix Ithttps://drhyman.com/blog/2021/03/29/podcast-hc49/Is Cancer Caused By Sugarhttps://drhyman.com/blog/2020/12/02/podcast-ep147/Is Meat As Bad As We Think: Breaking Down Nutrition Mythshttps://drhyman.com/blog/2019/08/14/podcast-ep67/How to Feed Your Guthttps://drhyman.com/blog/2018/04/13/how-to-feed-your-gut/ See acast.com/privacy for privacy and opt-out information.

How Food, Agriculture, And Energy Are The Cause And Solution To Environmental Collapse | This episode is brought to you by Paleovally, ButcherBox, and Athletic GreensThe cost of our food and personal care items is much more than what we pay at checkout. The true cost is measured by the impact that thousands of chemicals have on our health, the environment and climate, our economy, and many other facets of life. Being an informed and engaged consumer is one of the most powerful ways to turn around our toxic world, and we have some incredible resources at our fingertips to do that, like the Environmental Working Group (EWG). Today, I’m excited to talk with Ken Cook from the EWG about food, conscious consumerism, and our impact on the planet.Ken Cook is the president and co-founder of the EWG. He is widely recognized as one of the environmental community’s most prominent and influential critics of industrial agriculture and the nation’s broken approach to protecting families and children from toxic substances. Under Cook’s leadership, the EWG has pioneered the use of digital technologies to empower American families with easy-to-use, science-driven tools to help reduce their exposure to potentially harmful ingredients in food, drinking water, cosmetics, and other household products. Capitol Hill’s closely read newspaper, The Hill, regularly lists Cook in its annual roster of Washington’s top lobbyists. It has said Cook’s “influence spans the country” and called EWG “the tip of the green movement’s spear.”This episode is brought to you by Paleovally, ButcherBox, and Athletic Greens.Paleovalley is offering 15% off your entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.New members to ButcherBox can get two New York Strip steaks and two pounds of wild-caught Alaskan salmon for free in your first box when you sign up at Butcherbox.com/farmacy. Athletic Greens is offering Doctor’s Farmacy listeners a full year supply of their Vitamin D3/K2 Liquid Formula free with your first purchase, plus 5 free travel packs. Just go to athleticgreens.com/hyman to take advantage of this great offer.Here are more of the details from our interview: How the great farm crisis led Ken to begin working on agricultural policy (7:41)Ken’s perspective on the regenerative agriculture movement (11:09)How we can improve food and agriculture policy (13:37)How glyphosate became the most widespread agrochemical in the world, and what we should do about it (31:16)Improving government oversight and regulation of harmful chemicals (38:00)Harnessing consumer action to drive policy and marketplace change (40:13)EWG’s Dirty Dozen, Clean Fifteen, and Skin Deep resources (42:35)The power of individual behavior and participation to create a healthier country, world, and planet (55:47)The future of energy (1:00:10)To learn more about the Environmental Working Group, please visit https://www.ewg.org/ and follow EWG on Facebook @ewg.org, on Instagram @environmentalworkinggroup, and on Twitter @ewg. See acast.com/privacy for privacy and opt-out information.

How To Tell If Mercury Toxicity Is The Cause Of Your Mysterious Symptoms | This episode is sponsored by ButcherBox and Kettle & FireChanges in environmental mercury levels have been dramatic in recent decades; industrial exposure to mercury is significant and mostly comes from coal-burning and chlor-alkali plants. The more mercury we are exposed to, the more we are likely we are to be toxic. The main ways that humans are exposed to mercury are from contaminated fish and dental amalgams or silver fillings. And while some of us are very good at detoxifying mercury and other toxins, some people have genetic variations (called polymorphisms) that make them more prone to metal toxicity. Mercury can affect nearly all your organs, especially the brain, heart, kidneys, and gut, and many chronic diseases may be caused or worsened by mercury, including neurologic disease, ADHD, autism, heart disease, autoimmune diseases, and more.In this episode, Dr. Hyman sits down with Dr. Elizabeth Boham to discuss how they test for, diagnose, and treat mercury toxicity. Dr. Hyman also shares his own personal experience recovering from mercury poisoning.Elizabeth Boham is a physician and nutritionist who practices functional medicine at The UltraWellness Center in Lenox, MA. Through her practice and lecturing she has helped thousands of people achieve their goals of optimum health and wellness. She witnesses the power of nutrition every day in her practice and is committed to training other physicians to utilize nutrition in healing. Dr. Boham has contributed to many articles and wrote the latest chapter on Obesity for the Rankel Textbook of Family Medicine. She is part of the faculty of the Institute for Functional Medicine and has been featured on the Dr. Oz show and in a variety of publications and media including Huffington Post, The Chalkboard Magazine, and Experience Life. Her DVD Breast Wellness: Tools to Prevent and Heal from Breast Cancer explores the functional medicine approach to keeping your breasts and whole body well.This episode is sponsored by ButcherBox and Kettle & Fire.New members to ButcherBox can get two New York Strip steaks and two pounds of wild-caught Alaskan salmon for free in your first box when you sign up at Butcherbox.com/farmacy. Kettle & Fire is now offering 25% off its bone broth plus free shipping. Just head over to kettleandfire.com/hyman and use the code HYMAN.In this conversation, Dr. Hyman and Dr. Boham discuss:Why mercury toxicity is often overlooked and ignoredDr. Hyman’s personal experience with mercury poisoningMercury’s effects on the bodyHow mercury can be passed through the placenta and breast milkMain sources of mercury, including coal-burning facilities, fish consumption, mercury dental fillingsSafely removing mercury fillingsEffectively testing for mercury levelsPatients with mercury toxicity that they have treatedBoosting your body’s natural detoxification pathwaysAdditional Resources:How To Get Lethal Mercury Out Of Your Systemhttps://drhyman.com/blog/2010/06/07/how-to-get-lethal-mercury-out-of-your-system/Mercury Detox – A 3-Step Plan to Recover Your Healthhttps://drhyman.com/blog/2010/06/01/mercury-detox-a-3-step-plan-to-recover-your-health/Mercury: Get This Heavy-Metal Poison Out of Your Bodyhttps://drhyman.com/blog/2010/05/20/mercury-get-this-poison-out-of-your-body/Get These Toxins Out Of Your Househttps://drhyman.com/blog/2016/07/25/get-these-toxins-out-of-your-house/Heavy Metals And Health: The Untold Storyhttps://drhyman.com/blog/2021/02/12/podcast-hc43/How Lead And Other Environmental Toxins Are Affecting Ushttps://drhyman.com/blog/2020/12/04/podcast-minisode65/ See acast.com/privacy for privacy and opt-out information.

This week, we sat down with Mark and Justen of Tumbling Creek Cider Company out of Meadowview, Virginia. A relatively new cider company of only a few years providing a fine variety, Tumbling Creek Cider Company is a statement of SWVA entrepreneurship. Holding true to SWVA style, Tumbling Creek works with local businesses and orchards to keep their stock here at home. Tumbling Creek offers around five main ciders in their taproom: Moonshot Hellbender Ridgerunner Whitetop High Trestle Aside from these noticeable names, the guys at Tumbling Creek also experiment with seasonal flavors and offerings throughout the year which can be found at their taproom in Abingdon, Virginia. The team is made up of four professional individuals from different backgrounds: Jerry, Justen, Thomas, and Mark. Each partner brings to the team a different set of skills, which aids in the successful production of delicious cider. Their cider can be found in local eateries, grocery stores, and businesses within the SWVA region. My first experience with Tumbling Creek Cider Company was in the Fall of 2020 during a visit to the Harvest Table in Meadowview. I had a glass of Hellbender, which was in a perfect company to my New York Strip steak. If you would like to learn more about Tumbling Creek and their cider, please be sure to visit the links below: Tumbling Creek Cider Company Website Tumbling Creek Cider Facebook --- Send in a voice message: https://anchor.fm/storiesfromswva/message

Hadley vom Eigen joins us to discuss her journey to wine as well as our upcoming events - Donnafugata Virtual Wine Tasting and Bruno Giacosa Wine Dinners. Take a listen and sign up for one or both of the events.Wine Pairing #1Roasted Butternut Squash Ravioli with Saffron Cream SauceXavier Clua Mas d'En Pol Blanc 2019Wine Pairing #2 New York Strip and Roasted PotatoesB Leighton Gratitude Red 2016

The rivalry between Tom Brady of the New England Patriots and Peyton Manning of the Indianapolis Colts (and then the Denver Broncos) was so intense that it carried over to games played between Brady and Peyton's little brother Eli Manning—and not just in the Super Bowl. Peyton once asked the New York Giants defense, through Eli, to prevent Tom Brady from breaking his single season TD record. In return, if the mission was accomplished, the Giants defense requested Peyton pick up the check at an expensive Manhattan steakhouse. Porterhouse or New York strip?

The rivalry between Tom Brady of the New England Patriots and Peyton Manning of the Indianapolis Colts (and then the Denver Broncos) was so intense that it carried over to games played between Brady and Peyton’s little brother Eli Manning—and not just in the Super Bowl. Peyton once asked the New York Giants defense, through Eli, to prevent Tom Brady from breaking his single season TD record. In return, if the mission was accomplished, the Giants defense requested Peyton pick up the check at an expensive Manhattan steakhouse. Porterhouse or New York strip?

Hey Galaxy! This episode is packed full of info. This isn't just meat and potatoes, this is New York Strip and Twice Baked potatoes. We dive into the latest officers, and the testing that's been conducted so far, and any effective OR NON effective combinations we've found. Plus, we discuss the current Armada event, and the milestones that were in place. Was this event built for everyone? Later, the Gauntlet came up and why this event had a hidden mechanic that ONLY required ACTIVE MULTIPLAYER Alliances to grind. Pay event? Not necessarily. Finally, we give you the REASON and the mechanic for the new Pure research display error on your ship components. Miss a minute, miss a lot! Enjoy, please subscribe, BE SURE to visit our new YouTube channel and subscribe there as well! Thanks folks! Visit our website for all things Talking Trek! http://www.talkingtrekstfc.online 

Chef Keith Kong, Executive Chef of Basalt, Waikiki, joins us in studio today to chat about Basalt's amazing menu....the popular Waikiki restaurant is located within Duke's Lane and has some very special dishes including local favorites: Spicy Kampachi Poke House Made Sambal, Rotisserie Duck Empanadas, Pork Belly Buns , New York Strip and an amazing Rib Eye.... A tasty episode for sure. https://www.basaltwaikiki.com/And Chef Zone's own Chef Matthew Small joins Jo to chat about how to prepare the perfect turkey... you can listen throughout the holidays to Matt's advice, and find out more about ChefZone here http://chefzone.com/

Let's Talk about Ketogenic Lifestyle... On this week's episode of the Lunch and Learn with Dr. Berry I am back to start off our next round of podcast episodes focused on the topic of nutrition. At the time of the episode, I have currently made the transition over to a low carb ketogenic lifestyle and what better way to start the nutrition discussion than to tell it from a personal view. Learn why I made the transition over to the keto lifestyle, why I hate referring to lifestyle changes as "diets" (Even though throughout the episode I still had trouble not doing it) and what the goal for me is. Text LUNCHLEARNPOD to 44222 to join the mailing list. Remember to subscribe to the podcast and share the episode with a friend or family member. Listen on Apple Podcast, Google Play, Stitcher, Soundcloud, iHeartRadio, Spotify Sponsors: Lunch and Learn Community Online Store (code Empower10) Pierre Medical Consulting (If you are looking to expand your social reach and make your process automated then Pierre Medical Consulting is for you) Dr. Pierre's Resources - These are some of the tools I use to become successful using social media My Amazon Store - Check out all of the book recommendations you heard in the episode Social Links: Join the lunch and learn community – https://www.drberrypierre.com/joinlunchlearnpod Follow the podcast on Facebook – http://www.facebook.com/lunchlearnpod Follow the podcast on twitter – http://www.twitter.com/lunchlearnpod – use the hashtag #LunchLearnPod if you have any questions, comments or requests for the podcast For More Episodes of the Lunch and Learn with Dr. Berry Podcasts https://www.drberrypierre.com/lunchlearnpodcast/ If you are looking to help the show out Leave a Five Star Review on Apple Podcast because your ratings and reviews are what is going to make this show so much better Share a screenshot of the podcast episode on all of your favorite social media outlets & tag me or add the hashtag.#lunchlearnpod Download Episode 120 Transcript Episode 120 Transcript... Introduction Dr. Berry: And welcome to another amazing episode of the Lunch and Learn with Dr. Berry. I'm your host, Dr. Berry Pierre, your favorite Board Certified Internist. Founder of drberrypierre.com as well as a CEO of Pierre Medical Consulting. Helping you empower yourself for better health with the number one podcast for patient advocacy, education and promotion. Today we bring you Episode 120 and it is a solo episode with yours truly and we are moving along with our theme related episodes and for the next few weeks we're going to be talking about nutrition. Because for majority of my listeners, the majority of just patients out there in general, it is a huge topic. It is a huge area of concern, especially when we talk about controlling our health and getting our health together. And we're going to start off with a solo episode because I want to kind of talk about some of the things that I've been doing pretty recently. Depending on when you're listening to this episode, as far as nutritional changes in lifestyle changes. Because again, it is not a diet. We're not talking about any diet related strategies. We are talking about nutritional and life base changes that need to occur to make sure that we have a very fulfilling and a sustainable approach to our health care. So we're going to talk about my transition to the Keto lifestyle, which again if you're listening to this in the month of August, just happened pretty recently. And it was something that I was always thinking about something that I was always contemplating, but it was with the issue of me going into the surgery and not being able to have any ability to exercise. It was going to be even more important that I stress my nutritional habit, which was bad of course, which is something I wanted to make sure I addressed before I can get back to the gym. So again, listen for another amazing episode. Like I said, we're going to have a great slew of episodes coming up in the next few weeks. Hope you guys are there again and appreciate all the new listeners who have been recently following and subscribing to the show and sharing. And letting friends know and your parents know and your relatives know that being healthy is cool. And again, stick with me. Then remember, Empower Yourself for Better Health, that is the model here on the Lunch and Learn with Dr. Berry. You have a great blessed day and let's get ready for another amazing episode. Episode Dr. Berry: Hi everybody, Dr. Berry here. So today we are having an episode that focuses on nutrition and I think for most people, especially those who follow along with the podcast. You like to hear a lot of the personal reflections every time we talk about the stories of, really important to get the personal standpoint from it. So today we're talking about my journey with nutrition and we're going to be talking about the ketogenic lifestyle. Which is again, I don't like to call it diet. Because diets aren't long lasting and they usually don't give us the result we want for a long period of time. So, and in here we always try to focus on very evidence based medicine related to a lot of the topics we do and ketogenic diet definitely happens to fall under one of them. So just a quick little recap of everything that's been going on does far. As a person who has been working on losing weight. That was my goal in the beginning of 2019. It's still my goal towards the end of 2019. I definitely thankful to still be kind of on that track. In Dr. Brad's episode where we talk about the fact that 80% of people by this time have kind of fallen off on their new year's resolution. That has not been the case with me. So I'm definitely glad about that. But what occurred was the aspect of, and I've talked about this before, how important diet and exercises to losing weight. But then what happened a few weeks ago for those who may know or may not know. Again, if you don't know, you're going to know now. I recently had an injury where I actually had to have surgery and actually had to be non-weight bearing for four weeks, which essentially means that I'm not going to be able to exercise and do that level of physical activity for at least four to six weeks. It really actually longer because even once I'm actually becoming weight bearing, because I broke my fibula. I can't even wear sneakers for another two more weeks after that. So at least six to eight weeks before I can even put sneakers back on before I can get back to kind of working out. Right? So here was this onus where we know the equation, especially when we talk about losing weight is diet and exercise. But now I've taken that component pretty much out of equation. So now all I can do is really focus on my diet to help me lose weight. And I'll be honest, and then this happens for a lot of people who do did an exercise combo. For a lot of us who do it and kind of do it frequently enough. You kind of cheat on the diet side, even though I know someone's going to hit me with the diets are made in the kitchen. Yes, I know that. But like if I exercise enough, I don't have to worry about eating really bad that one day or two days. And that was occurring throughout this process. There are some days where I wasn't as efficient as I needed to be on my diet. Again, that just happens to everybody. The goal is when you have these trips and these obstacles and these bumps in the road that you know how to get past it, right? So I was very fortunate enough to be able to work out, to balance those issues and allowing the weight to still be decreasing. But now I've taken that aspect. I can't work out and all I can do is focus on my diet. And there's a wide range of different types of diets related options. Again, like I say diet, but really is the lifestyle changes that need to occur and understanding, where I was at and what needed to be changed. I am Haitian, so growing up most of my meals were rice and something. And when I look back, the amount of carb load that was associated with my diet was so crazy high. It was a wonder that I lost any weight, right? Because carbs are such an important staple of my diet. So when I was looking to see, okay, what type of lifestyle change can I make that I think would have the biggest impact on me. This is when the ketogenic diet to shot up to the top. Because the ketogenic diet for those who may not know is a low carb, high fat, high protein diet. And it has lots of different benefits. And we're going to talk about some of the benefits at hand. But it was one of those things where I said, you know what, if I know my bad issue, is the carbs, right? Why not go to a lifestyle that reduces that? Right? And Ketogenic Diet pretty much did what it needed to do, right? It said, hey, I want you to decrease your carbs and I want you to just have more proteins and more fats, which again was pretty obvious in nature here. And for a ketogenic diet, again, for those who may not know, those may remember of the Atkins Diet. That famous diet that people were essentially having almost a zero level of carbs and just like eating bacon and grease and all that. That's not the Ketogenic Diet. The Ketogenic Diet does take into account that just you're going to increase your fats. Yes, you're going to increase your proteins and have lower availability of carbs, but you're not going to be having those drastic amounts of fats. Because again, there's all types of fats, all types of proteins. There's good ones and there's bad ones. Right? And what happened for a lot of people, especially when the Atkins Diet was very popular, was everyone was eating really the bad related types of fat. They weren't really eating any of the good related oils and fats that needed to be added to their diet. So that's why we had so many problems back then. So I think that's why the Keto lifestyle has took a center stage at this time because it's been more perfected. A lot of the related ill effects that you used to occur with that type of diet with the Atkins Diet does not necessarily happen, especially if you follow a good regimen. So I want to take you what happened. So again, here I am, I can't have any of my typical o's I normally eat, which essentially was rice and something. That's essentially gone. And there was a lot of change over. Because again, I had surgery. I couldn't move anywhere. I couldn't do exercise. So I had to decide, wait, what am I going to start this diet? Hey, I might as well start at like right now. So once I started, once I made the change, it was pretty drastic, especially in the household because most of our meals consisted of that carbs. And I'll be honest, I was not a big vegetable eater, even on fruits are kind of, you know, sketchy. Especially, because I don't know if a lot of us realize how high carbs some of our fruits are, but fruits was kind of sketchy as well. So I had to decrease some of my fruit intake and really increased my protein and my vegetables. Which was something that I needed to do anyways, but just never had. And again, I think I was going off some of the benefits of, the fact that I worked out a lot more than I needed to be. And there's different types of ketogenic diets. There's your standard diet, which again, from a percentage standpoint. And again, I don't like, especially for my listeners who may be thinking about starting on your nutritional support. Obviously, make sure you follow up with someone, make sure you have some professional help to get you over the hump. We're talk about percentages. When it talks about percentages, a lot of people have about, 20 to 30% of their food or proteins. Again, a good 60 65% of their food, are fats, and then less than 10% is carb related. That's just in a general sense of things. And again, for most people who don't understand, why keto works? Our body typically breaks down our three, we have three types of nutritional support. Proteins, fat and carbs. Most of us have a pretty high carb diet. Most of us take in enough carbs. So that's what our body tends to use. So our body needs this nutrient, which is carbohydrates to energy. Really to make the body work, make the brain work. But if you're in a state where you're taking in a lot of carbs and you're taking a lot of fat, your body does not have to break down any of that fat for energy. Because why? Because you're giving it enough carbs. So that's what tends to occur. So imagine you're eating enough carbs, you're eating enough fats and you need to work out. You need to do something. Your body is going to break down those carbs first and leave those fats alone. So what tends to happen over time is that you have this fat stores that continues to occur, continues to build up because you're giving it enough carbs that your body never actually has to go down to the fat. That's why when you go on these treadmills or these bikes, they usually have different settings, one for a carb and one for fat burning. Because it's a different level of energy needed to get to the fat burning. It knows it has to get through all of your carbs source first before it can even think about getting to the fact because your body just won't allow it for you to do the Keto Diet because that's essentially reverse. Essentially I'm saying, hey, I'm going to give my body the bare minimum of carbs to use energy and burn off. Your body has no choice but to go after the fats much sooner. And for most people, that's where the weight loss occurs. Because not only are they usually, because they usually have a lower intake from a total calories standpoint. So they have a lower intake from a calorie standpoint and then because they have a lower carb intake, your body is having to go after the fats that are in their system much quicker. This is why you see a lot of the weight loss occur in patients on the ketogenic lifestyle because your body says like, oh I got nothing else to burn but fat. So I'm going to burn fat because I need this energy. And that's where a lot of that's where you see a lot of the success and results for people who are on this lifestyle losing weight. That's the crux of, right? Again here at the Lunch and Learn community, we don't want to try to hit you with the grave details. Because that's not really important here. You want to understand why something is working, why something helps. Because that's really the name of the game. Why does this thing work? And that's really the reason why. Because your body is now forced to break down that fat that it was not forced to break down no more because you're going on a low carb diet. And there's a lot of different things that have been shown to help. For patients who are diabetic or pre-diabetic, because you're having less carbs that means you're having less of your insulin that's needed to be used. So we've seen some benefits in our pre-diabetic and our diabetic patients. There's been studies that's shown that there's changes that improve for patients with epilepsy because of the ketogenic state that happens in your lifestyle. Patients of course had to be concerned because remember we're talking about increased fats, we're talking about increased protein. So you have a history of high cholesterol and stuff like that. You definitely have to be very mindful when you're on this type of a diet to make sure you don't really cause any problems and headache. Because again, like I said, every lifestyle comes with changes that need to occur. So again, I'm not telling you to eat nothing but bacon grease three times a day, but I am telling you, you have to be very mindful of what you're doing and what you're eating to make sure that’s not an issue. So again, I'm just going to list a couple of other things that, again, these are evidence-based things that ketogenic lifestyle has been shown to improve. Again, it helps improve the risk factors of heart disease. Again, because you're losing all of this weight, are you dropping your blood pressure down? There's been signs of that some cancer, has been shown to have a slower growth rate because of. And we know cancer is a very nutritional base. Again, not to say that nutrition causes cancer, but we know that there are some nutritional diets that can help at least slow the process down. Patients with Alzheimer's disease, I talked about the epilepsy, Parkinson's disease as well, brain injuries, acne. So again, a lot of these things that are nutritional and hormonal related. We do see some benefit associated with the ketogenic diet. So here I was, because again, back to me because we get up to the big thing. So here I was saying like, yup, I want to make this change. It's going to happen right now. So what did I have to do? So question RSE is, well Berry, what did you have to like avoid? What was your big things? For me, big things were rice. That was always a big thing for me. First and foremost, I was a big fruit eater as well and that was probably some of the bigger things. And again that occasional fast food. But these are some of the things that, again, some people would go look in your cupboard right now. Just to list some of the things, I've had to avoid that, you're going to have to avoid, if you want to partake in this ketogenic lifestyle type diet. Sugary foods, soda, fruit juice, ice cream, candy, your breads, your pastas, your cereals, get a lot of your fruits are very high in carbs. Again, you could still have like berry, blackberries, strawberries, but you have to do it in moderation. Again, with everything is in moderation. So you have to do that in moderation. Beans, potatoes, sweet potatoes, carrots, any fast food, fried foods, get that out of there. A lot of your condiments, that's just no good. Some of your unhealthy issues, fats, vegetable oils, corn oil, canola oil, mayonnaise, ketchup, all of these things here that are high in carbs are high in sugar was a big thing. Of course, I'm not a big alcohol person anyway, so alcohol, one that had to get out of there in that case as well too. So there's a lot of different things that, again, I don't suggest. Again, and we're like, we always do right. Always follow professional. I give you advice here but you know the terminology, you know the legal is, right? Don't follow me. Act like I'm not a physician and always follow up with some professional that can follow you along in that process. Again, these a lot of things that you have to remove out of your diet. If you really want to partake in this type of lifestyle. So again, this isn’t an easy process. This isn’t an easy transition. It's probably the reason why it took me so long to make that transition. I really had to kind of be forced into doing so. Because again, I love my rice. I love rice. I can't, ugh, it hurts me. It hurts me when I can't have rice. It hurts me when I can't have bread. But because I understand the long-term goal of where I want to go with, that's kind of direction I'm willing to take. So what are some things bread that you can’t eat? And again, a lot of this stuff I was already eating in the first place, Meats of course, red meat, your steak here, your bacon, your ham, those Turkey chicken. That's still on the horizon. I used to always tell my diabetic patients, what gets them in trouble. Make it have a plate, 12 ounce New York Strip. And that's not the problem when it comes to their diabetic. It's that roll on the side. It's that mashed potatoes on the side. That's what causes your sugar to raise. Again, your steak could be as big as your plate and that's not causing your sugar levels to shoot up. But that roll and that mashed potatoes that you have on the side is really, really the problems. Fish is definitely what, so what are foods that are good to eat that we can't eat on a ketogenic diet? You know, again, I hate to say diet, but whatever. Needs, we talked about fish, eggs, butter, cream, cheese, there's some nuts or say almond walnuts that are available. Healthy oils, virgin oil, avocado oil, coconut oil, avocados. Some, I love avocados that was definitely a good thing. Most of your veggies are going to be in line and then a lot of your condiments. Again, I know you can't have like ketchup and stuff because of the high in sugar, but there's a lot of sugar free related stuff that you can have. Salt, pepper, all that stuff is still on brand to have. So again, yes, there's a lot of foods I can't eat, but there's still a lot of great foods that I can eat. So isn't that something that like, Oh woe is me, how Berry gonna survive because he can't eat his regular food. That's definitely not the case here. There's a lot of great nutritional support. But I think the most important thing, especially for person, in my case, a person who decides, this may be a lifestyle that I want to think of. There’s pros and cons with it and understanding what good can happen, what bad can happen. There's always something you always think about. Understanding longevity. And this is where we're going to get on the soapbox aspect of this show. Understanding that when you're making a lifestyle, whether it be you're going to exercise more, whether you'd be, you're going to change in nutrition. Like I said, there's a whole bunch of different types of a lifestyle changes. Like I said, over the next few weeks, you're going to hear some various aspects of a nutrition. Because I want you guys to get a full picture of how people are doing it differently. Again, this isn't the only way to help lose weight. This is just one of the ways to help lose weight. Because again, at the end of the day, the equation is simple. If you take in less calories. If you burn off less calories that you take in, you're going to lose weight. That's just the simple mathematics of it all. The question is how do you go about doing that? That's really the most important thing. You could be on this ketogenic lifestyle, but if you're eating, 3000 calories of stuff but you're not really burning off that many calories. You're going to have some problems. That's not a good aspect. It's all about making sure your nutrition is adequate and really adequate for you. Make sure that you, it can be in what, in three months, in six months in a year, still be doing that same process. Because that's where, again, Dr. Brad talked about it, right? Eight months later, you want to be eight months later still being able to say, yes, I'm still on that type of lifestyle. And I've had people who, again, there's various different ways to do the ketogenic lifestyle. Some people do it where they do it for five days out the week and then two days they kinda quote unquote recharge their battery as far as the carbs are concerned. You could do it that way. But again, just like we've talked about, especially with Dr. Bollie, right? We talked about these cheat day, right? Don't cheat yourself. You can treat yourself but don't cheat yourself. Don’t think that you can be very good Monday through Friday and just go crazy Saturday and Sunday and then it all kinda starts over again. We don't want that. That is not healthy way of doing things. And again, like I said, I can only imagine some of them. I've been doing it for probably like at this time recording about almost three weeks now. I'm definitely noticed a difference. I definitely noticed I'm not hungry anymore. I definitely noticed some changes that I think are positive benefit of minds. So I know its works. So again, in which was never the problem. It was never an issue of does this thing work. The question was, is Berry Pierre, in the mental mindset? Again, all last month, we've talked about getting into mindset ready and getting our goals. Why Berry in the mindset to do this? And I can tell you a few months ago I was not, but over time and you know I kept saying, I kept saying that aloud to the point I didn't want to call myself a liar. And I finally did it and that's why I'm definitely happy. Like I said, I'm definitely excited to see over the next few months, especially once I get back to working out again. You know, what type of positive benefits we're going to see here. Because again, it is a transition. Like I said, every time I go on my kitchen like I almost like have to close my eyes because I see all of these things that I used to be able to eat that I don't eat no more. Right. All of these things that I used to be able to enjoy that I just don't enjoy anymore. I can't enjoy anymore. I w what I and that's really where a transition occurs. Right? Once you mentally make the decision like I want to make this leap in this direction. Right. You just got to do it right. And there's a lot of support groups. Like I said there is a lot of different aspects especially for those who may be interested in the ketogenic lifestyle. There's a lot of different ways to do it as a lot of different supplements. Again, if you have any questions, concerns or you want to make the leap, make sure you drop a drop a note in the comments, make sure you go them a website, make sure you follow along. Because I'm on my socials everywhere. Instagram, Facebook, Twitter. I'm all at Dr. Berry Pierre, all of them. So follow me, drop me a message if you have any questions or concerns along with that process. If you are in my Facebook group as well, that's another place that you can ask your questions as well, especially if you have any questions regarding at least to ketogenic lifestyle and what the process is going through at this moment here. And like I said, I'm hoping. I'll say it on the prayer out loud and maybe with answer. I'm hoping to get it one of the foremost maybe like a ketogenic expert on this. Everyone, when you're an expert, it just means that you've done it longer than everyone else or you just read up on it. So I hoping to get an expert on Ketogenic lifestyle, maybe like a dietician on here to kind of talk to us about that aspect as well too. Just so you can kind of get a little bit more of a formal approach. But I really wanted to give you a personal aspect to kind of start the month. Because again that's one that seems to translate well with you guys. You guys like to hear the personal stories, which makes sense. You want to make sure that the person who you know is up here, expounding knowledge, actually has some sense, isn't like a robot doesn't follow their directions. So again, love everyone for their support of the podcast. You guys have been absolutely amazing over this past year. Continue to listen, continue to share, to subscribe and leave your ratings. I love those ratings. Like I said, I love when you guys show that I'm actually doing a good job. Because sometimes you never know when you're up here talking into a microphone by yourself. So you guys have a great and blessed week. Like I said, I'm excited for the next month or so as far as some of our podcast guests, and I think you guys will be excited as well. Have a great and blessed week and see you next week guys.   Download the MP3 Audio file, listen to the episode however you like.

Hey-a! Welcome to Authentic San Hereswhatidontgets! De only place in town to get an authentic New York slice! The crust? Burnt. The sauce? Canned. The Cheese? Fuggedaboutit! It's only made from the freshest curd of the most freshest milk we could find. Your mother's! You get two choices. A plain pie. Or pepperoni. And we make that in-house! Dey call dat artisinal! Ain't no pork or beef in it. No, we use what the city gives us. That's right we use the most plentiful meat around. Good 'ol New York Strip straight from Master Splinter hisself. And if you whine enough we might throw one of these on there too: Autoplay Ads The Mail Leaving the Ecosystem Working Holidays Ads. They're everywhere. We flew right past They Live and straight into marketing heaven. Unfortunately, if you want your free services to stay free, you've got to deal with them. You put an unobtrusive static banner ad from a reputable source at the top and bottom of your page? You got yourself a deal. I can live with that. But when you use ads from these places that throw their revenue right back into ads that bypass being blocked and hijack PCs and phones with ransomware? Buddy, I came here to block ads and chew bubblegum. And I'm all out of bubblegum. Before the 1990's I guess the mail system seemed like crazy future technology. You mean I can write someone a letter and they'll get it in just a few days? I can send in an order from a catalog and it'll be here in only 6-8 weeks? Oh boy! Well, the future is NOW, OLD MAN and the future rocks because everything is near instant, or at least click and forget. No need for the weird quasi-governmental structure that these days deals out more coupons and spam than hand-written letters and heartfelt presents. Maybe the dogs have been right all along.Ease of use, integration, things you didn't even know you needed! That's how they getcha. Google, Apple, and more are drug kingpins and the first hit is free. They get you hooked to their own personal blend, and have you begging for more even as they water it down. Next thing you know you're lying in the back of a squad car with some guy's baby batter dried to your shirt, ready to squeal on your boy Ricardo just to get by on probation. Now you're in WitSec with a new name in some backwoods town. Good going, Tim. Holidays! A time to relax with some good food and spend time with family. Take the dog for a walk, spend all day cooking, watch a good movie, don't even think about work. Hell, work's not even open today! Wait, it is? And there's doubletime pay? Peace out bitches, save me a plate. It's the day we spend honoring those who brought us weekly working hour limits? Let's toast to that by making hella scrilla. Who'dathunk it, turns out holiday pay is the best part of the holidays! All this plus more on this week's episode! Voicemails! News! Movies! Shoddily constructed American-made products! We've got it all! And if you're dying for even more, become a PATRON or join us at our DISCORD!

033: Mastering the Meat Counter. Released: May 3, 2018 Adam and Anne chat about the new documentary about low-carb, high fat diets that Vinnie Tortorich will be crowdsourcing. To stay up to date on information about its progress, text NSNG to 228-28. Adam was a butcher for a few years and shares what he knows about various cuts of meat and how to make sure you're getting the best you can afford. This episode is jam packed with information for those of you (like Anne) who have always felt less than prepared to pick the best meats. When picking steaks, you want to look for the whitish lines and specks inside the muscle tissue. This is called "marbling" and is actually fat inside the muscle. The more fat, the more tender and flavorful the steak will be. The bone in a T-bone steak is actually a vertebrea shaped like a plus sign that has been cut in half vertically. As you pick a T-bone steak, think of the meat on either side of the bone as forming two quadrants. The larger quadrant is the steak that is often sold alone as a New York Strip. The smaller steak is the tenderloin, a gently used muscle in the cow that is known for its tender texture and rich flavor. You want to choose T-bones with larger tenderloin sections to get the most quality for your dollar. Porterhouse steaks are T-bone steaks with larger tenderloin sections. Steaks tend to come from the cow's back, where the muscles aren't so vigorously used, which makes them more tender. The muscles of the rump and legs are used more by the animal and the meat is, therefore, tougher, stringier, and less fatty. However, the meat also tends to be more flavorful. Meat from these areas of the cow need to be cooked longer on a lower heat to result in a more tender outcome. Examples of these cuts are brisket, rump, chuck, bottom round, top round, and tri-tip. White "marbling" in these cuts indicate connective tissue rather than fat content. Again, not necessarily a bad thing, just a sign that the meat needs to be cooked slowly. When in doubt, ribeye is the most flavorful and most fogiving cut to cook because of its high fat content. Look for ones with the most marbling in the meat for the best results. In the US, beef is labeled as Prime, which you will generally only find in restaurants and specialty butcher shops, Choice, and Select. Any other labels added to the meat are simply marketing. When in doubt, ask the butcher, and he should answer Prime, Choice, or Select. You can also judge for yourself by looking at the amount of marbling in the meat and learning overtime what level of marblins is acceptable to your tastebuds and pocketbook. All steaks, before they are cut into steaks, exist as roasts. Any cut thicker than 1.5" is technically a roast. Larger roasts, even of tender meats, need to be cooked low and sloe so they don't dry out or to help the meat soften. Don't feel shy about talking to your butcher! They can custom grind ground meat to your specifications, order specific cuts, or chop roasts into steaks or other cuts for you. Keep in mind that because their cutting gear needs to be cleaned when they switch from one type of meat to another, you may need to pick up a special request later in the day. If you can see the bone of the steak or roast and it looks pourous and brittle, that means the animal was older. This is a rare occurance in the US, and it not necessarily a bad thing. The meat may be tougher, but should be more flavorful, as well. So opt to cook it low and slow. When looking at the fat in the meat, a yellowish tinge means it was grass-fed. White fat meants it was grain fed, or grass fed at first and then finished with grain. Americans tend to prefer the look of white fat, though grass-fed animals tend to be healthier for you and taste better, too. Beef is aged under certain temperature and humidity conditions that are nearly impossible to duplicate at home, unless you have specialized equipment. Any "aging" done at home is more likely to be "rotting." Leave aging to the pros. Best Option When you're out and about and need to eat, the Best Option at Subway is a Cold Cut Combo with added bacon, prepared as a salad with either cheddar, pepperjack, provolone, or swiss as the cheese and guacamole, yellow or deli mustard, red wine vinegar, or sauerkraut as your dressing/flavoring. NSNG purists will want to avoid the bacon and the cold cut meats in favor of a double helping of the cheese. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Please assume any links in the show notes that go to business sites are affiliate links. Purchasing things from our affiliates through those likes us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

In this episode of Reduce by Half, we give you everything you need to know about New York Strip Steaks. We tell you where New York Strip Steaks are cut from, how New York Strip Steaks are cut, how to season New York Strip Steaks, and how to cook New York Strip Steaks. Take a listen by and head over to episode17.reducebyhalf.info for additional info. We have charts showing where the steaks come from, as well as recipes that use New York Strip steaks on that page, so feel free to use it as a reference before, during, and after listening. Enjoy!

Mario and JD celebrate JD's final episode of Just Cook It Radio by making grass-fed New York Strip Steaks.   They also name the top four ingredients they would want to have an endless supply of during the apocalypse and they also take listener calls.   Listen to Just Cook It Radio every Saturday at JustCookIt.net!