Podcasts about nutrition center

It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this “constellation of potential nutritional risk factors” is a public health challenge. To help address this gap, the National Cattlemen's Beef Association, on behalf of the Beef Checkoff, partnered with Dr. Mario Ferruzzi and his team at the Arkansas Children's Nutrition Center, one of 6 USDA national nutrition centers, to convene 50 leading nutrition scientists, physicians, registered dietitians, and public health experts. This podcast episode is a result of conversations with many of the esteemed experts who presented there.   This podcast episode is sponsored by The National Cattlemen's Beef Association (NCBA), a contractor to the Beef Checkoff.  Full shownotes, transcript and resources at:  https://soundbitesrd.com/276    

TODAY ON THE ROBERT SCOTT BELL SHOW: Junk food lobby vs. RFK, Rand Paul Deportation critique, Russian escalation threat, Trump's cabinet picks, John Richardson, Richardson Nutrition Center, Laetrile, Pancreatic Cancer Day, Breast cancer cell study, Caller of The Day, Azadirachta Indica and MORE! https://robertscottbell.com/junk-food-lobby-vs-rfk-rand-paul-deportation-critique-russian-escalation-threat-trumps-cabinet-picks-john-richardson-richardson-nutrition-center-laetrile-pancreatic-cancer-day-breast/

RUTHERFORD COUNTY, TN - WGNS talks to Kim Hilsman Dunaway from Sunshine Nutrition Center about combating breast cancer and deciding which way to go to naturally reduce your ri

This is part 2 of a mini-series with Veronica Clarke, CEO of TCA Health, Inc. in Chicago. Veronica is back to talk about a new nutrition center breaking ground this August to address urban food deserts. Our guest shares their vision of the trailblazing nutrition center, that will provide fresh and healthy food options through a grab-and-go café, a choice food pantry, and community gardens. This center will not only cater to nutritional needs, but also offer a holistic approach with safe spaces for yoga, meditation, community gatherings and recreationThe excitement extends to unique features like a zen garden and a green rooftop space, creating a safe and welcoming environment for all community members. We discuss the importance of community engagement, the collaborative planning process, and the anticipated impact of the upcoming Red Line extension in Chicago. Despite initial funding challenges, unwavering community support and innovative design promise to transform the community's access to wellness and healthy living.

Send us a Text Message.In today's episode, Sarah and our special guest Rachael McLaughlin discuss the journey of reclaiming oneself throughout different seasons of life. They chat about what that might look like in eating disorder recovery and in motherhood, particularly in the context of postpartum depression. Sarah and Rachael explore the challenges of navigating multiple roles and identities, the loss and grief associated with motherhood, and the fear of empty spaces when letting go of certain identities. They also discuss the complexity of shifting identities and the comfort in being uncomfortable. Additionally, they touch on the challenges of balancing business and motherhood and the importance of prioritizing and focusing energy. They dive into the idea of the spiral staircase of healing and self-discovery, where each phase of recovery leads to a deeper understanding of oneself. They emphasize the importance of making space for one's own aliveness and stepping off the staircase to enjoy the present. They also discuss the impact of comparisons and expectations in society and the need to tune out external noise and turn up internal volume.TakeawaysMotherhood can bring about a need to reclaim oneself and navigate multiple roles and identities.Postpartum depression can complicate the journey of reclaiming oneself in motherhood.There is a sense of loss and grief associated with motherhood and the need to let go of certain identities.Shifting identities can be complex and may require prioritizing and focusing energy.The mental load of motherhood, including managing household tasks and childcare responsibilities, can be overwhelming.Creating space for self-care is essential for maintaining mental and emotional well-being.The healing and self-discovery process is like a spiral staircase, with each phase leading to a deeper understanding of oneself.Making space for one's own aliveness and stepping off the staircase can bring a sense of peace and enjoyment.Comparisons and societal expectations can contribute to feelings of inadequacy and the need to constantly strive for more.Tuning out external noise and turning up internal volume is crucial for finding balance and prioritizing personal growth.Be sure to check out Rachael's practice, Beyond Therapy and Nutrition Center and follow them on Instagram!Thanks for listening to Reclaim You with Reclaim Therapy!To learn more about Reclaim Therapy and how to work with a therapist on the team, head to https://www.reclaimtherapy.org.Be sure to comment, like and subscribe here, or on YouTube and come follow along on Instagram!

Listen as Elly Johnson, Certified Contour Red Light Therapy Practitioner at Total Health Nutriton Center, explains what Contour Red Light Therapy is, what it can do for you, and why you would want to do it. Call for a free 15 minute consultation to learn more about how we can help with your health: 262-251-2929. For more information or to view store locations visit: https://www.totalhealthinc.com.

You can make a donation to the Marfa Nutrition Center in person, at 101 N. Mesa Street.

Living With No Limits - Joe Kincaid Joe built his Nutrition Center and decided to expand too quickly. He had a business partnership end quickly and ended up in massive debt. At one point he lived in the back of his Nutrition Center just trying to get by. He came out on top and his business is still standing today. Connect With Joe https://www.nolimitsnutritioncenter.com/ https://www.facebook.com/joe.kincaid.355

Lisa is joined by Maria Reich who talks about her book, A Thousand Lifetimes: The Story of a Woman and Her Dog: Both Sides of the Tale.  Maria Reich is a certified canine nutritionist, and co-owner of The Pet Health & Nutrition Center. She has trained in Canine Science and has worked with animals for decades. She specializes in helping support animals with an impressive array of disorders using holistic protocols, including nutrition, herbs, whole food supplements, homeopathic remedies and other modalities for natural healing.Celeste, Maria's pitbull  was plagued with a number of mysterious health problems. But despite being deaf, and being a dog, Celeste was able to communicate everything she was experiencing, thinking, and feeling through Carol, a professional Animal Communicator with the ability to converse with animals telepathically.Book description: If you ever loved a dog… If you ever sought a cure…If you ever believed in a power beyond your understanding… A Thousand Lifetimes will resonate with everything you knew, and hoped, was true. Here is the very real story of one woman's life with rescue animals, and in particular, Celeste — a beloved canine who found a home in the author's heart and never left. Celeste was plagued with a number of mysterious health problems. But despite being deaf, and being a dog, Celeste was able to communicate everything she was experiencing, thinking, and feeling through Carol, a professional Animal Communicator with the ability to converse with animals telepathically. Together, Celeste and Maria, her human companion, narrate their heroic journey together as spirits intertwined in this lifetime. For those who don't believe in telepathic communication with animals, don't worry. A Thousand Lifetimes will burrow right into your soul and find where your truth is buried.

Today we're looking at food waste and loss on an international scale. Did you know that over 1/3 of the world's food is lost or wasted? In low- and middle-income countries, over 40% of food loss occurs before a crop even makes it to the market. This food loss undermines efforts to end hunger and malnutrition. Wasted food contributes 8 to 10% of global greenhouse gas emissions. Addressing this challenge is critical to global food security, nutrition, and climate change mitigation. Interview Summary   Norbert: Ahmed, let's begin with a question for you. Can you tell our listeners why USAID has decided to prioritize addressing food loss and waste?   Ahmed: Thank you, Norbert. Food loss and waste is increasingly a part of our global agenda, whether we are talking about food security and nutrition, economic growth, or climate change. As you mentioned, 30 to 40% of food produced is either lost or wasted throughout the farm to consumer supply chain. Many of USAID partner countries lose up to 35% of their food annually at multiple points. In the field due to spoilage and damage, while being transported or stored, and when it goes unused by consumers. Nutrient-dense foods, such as fruits, vegetables, dairy, and meat are highly perishable and often lost due to bruising or spoilage, thus decreasing nutrient-rich foods in the market. These losses equate to one out of every four calories intended for human consumption, enough to feed 2 billion people. According to the World Resource Institute, just a 25% reduction in food loss and waste across the world would decrease the food calorie gap by 12%.   On the climate mitigation side, emission from food loss and waste create nearly 8 to 10% of all greenhouse gas emission. If food loss and waste was a country, it would be the third largest emitter. The global food crisis requires us to think about accelerated pace of change, and in many ways food loss and waste is a low-hanging fruit. The investment in time and energy to grow it are already made. Now we are maximizing its benefit. There really is a huge opportunity. Food loss and waste is a triple win. It will improve nutrition and food security. It will improve income for small order farmers, but also for others all along the supply chain, so it can be a force multiplier for job creation. It is a great entry point for our agenda for improving opportunity for women and youth, so it has an equity component, and it is important for addressing climate crisis.   Brenna: Nika, turning to you. I understand that part of your role at USAID is to produce a podcast called "Kitchen Sink Food Loss and Waste." What was the rationale and objective of creating the podcast, and what are your plans for the future?   Nika: The monthly USAID "Kitchen Sink Food Loss and Waste" podcast was an idea born from the USAID community of practice to increase awareness and promote knowledge sharing among USAID staff, implementing partners, and development professionals. The podcast began with a 101 episode, explaining what food loss and waste is, why we should care, and how we can reduce it. We have episodes featuring experts speaking on technical topics ranging from the role of the private sector and youth in reducing food loss and waste, to solutions that include post-harvest handling innovations and cold chain. In a special December 2022 episode with USAID's Dina Esposito, Bureau for Resilience and Food Security, together with Senior Climate Advisor Ann Vaughan, the episode explores USAID's prioritization of food loss and waste, and the triple win opportunities inherent in food loss and waste programming, that engages women and youth while emphasizing nutrition.   We are now available wherever you listen to podcasts. Each episode has an audio-only format, as well as a video recording that can be found on YouTube. We hope to reach a wider audience, including organizations, private sector members, and individuals interested in reducing their own food loss and waste. We have some exciting upcoming episodes with different formats, including a food loss and waste storytelling episode with a dramatic reenactment similar to "This American Life," and case studies for missions.   Ultimately, it is our goal to increase the frequency of episodes to two per month, and to continue to feature high-level speakers and technical experts, including our inter-agency colleagues. The podcast has proven to be a great way to connect internally and externally, and has sparked excitement and interesting conversations. I love receiving emails from individuals I haven't previously interacted with because of their interest in the podcast. And we're always open to suggestions for topics and speakers, so I encourage anyone listening to reach out. The podcast is a new medium for us, and one that has not only been successful in raising awareness, but has also been quite fun to work on.   Brenna: Norbert and I have been doing this for a little bit, and it is really fun to talk to other people about food loss and waste, and thanks so much for sharing what you all are doing. It seems really fun to listen to a dramatic reading about food waste, so I'll have to watch for that in the future. Ahmed, turning to you now. Could you talk about what USAID is doing internationally to address food loss and waste and incorporate climate and methane mitigation?   Ahmed: Thank you for this question and I'm glad you asked it. At the UN Food System Summit last year USAID announced its commitment to address food loss and waste, including investing $60 million over five years in new research contributing to critical evidence-driven solutions to reduce food loss and waste. This includes support for Feed the Future, the US Government Global Hunger and Food Security Initiative led by USAID. The Feed the Future Innovation Lab for Post-Harvest Loss Reduction is working in with collaboration in Ghana to locally produce technologies that will thoroughly dry and safely store grains for future use. Technologies like this are critical as more than 750,000 metric tons of maize are lost each year to rot and disease across the country contribute to over half million metric tons of greenhouse gases. The Women Poultry Association has adopted these technologies to help them overcome those harvest challenges. With the proper drying and the storage of maize enabled by these technologies, farmers and association member, Josephine Evans, has been able to increase her flock of birds from 1000 to 50,000 over five years. Successes like these have helped farmers endure a historic climate change related maize shortage and continue providing animal source food to maintain food and nutrition security.   Additionally, the Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling has been doing some exciting work with youth in Kenya, linking youth groups with agro-dealers to incentivize youth to sell food loss and waste reducing imports such as hermetic bags and moisture meters to smallholder farmers who were underserved by existing input supply chains. The Innovation Lab and their Kenya partners worked with over 300 youth and did a randomized control study to look at what was most successful. Youth were given a small amount of imports, for example, bags to sell to farmers. Youth with existing assets like motorcycles or small businesses made net profit of $75 a month, while youth with less assets only made $10 more a month and were less successful in sale. Figuring out how to make sure we can help uplift youth at all income levels will be important. These examples highlight how food loss and waste initiatives can be beneficial for growing the income of women and youth along with improving nutrition.   Additionally, we also invested supplemental funds provided by the US Congress in response to the global food security crisis. Part of these supplemental funds were used to fund food loss and waste partnership facility. It's currently open for application by small and medium enterprises in Bangladesh, Kenya, Nepal, Nigeria, Niger and Tanzania. These countries have been hard hit by Russian invasion of Ukraine and have high-level food loss and waste. So this targeted and timely investment can make real difference. Through the market system partnership, food loss and waste partnership facility, businesses can apply for matching grants that will increase the uptake and scaling of technologies and management practices that reduce food loss and waste with any emphasis in nutrition.   As USAID continues to invest in food loss and waste effort, we'll continue to link our work to other sectors. Food loss and waste is not just a climate adaptation initiative but also an important knock in effect for a climate mitigation, especially as reducing food loss and waste reduces methane emission. I think this is one of the most exciting co-benefit that also gets the broader community and world excited about reducing food loss and waste. Methane is emitted when food brought in the field and transport at market which happens there is not proper storage and of course when food is wasted and thrown out by consumers or wholesalers. According to the IPCC, methane accounts for 30 to 50% global warming. The United Nation Environmental Unit estimates that food loss and waste is associated with methane emission near 50 metric ton per year. Additional measures like a shift to renewable energy and reduction of food loss and waste can reduce methane emission by 15% by 2030. So if we can cut methane emission, as called for by the Global Methane Pledge, by at least 30% from 2020 levels by 2030 which could eliminate over 0.2 degrees warming by 2050 and really buy us more time to deal with other gases that are contributing to climate crisis and making the world a more dangerous place.   Brenna: Thanks so much for sharing those opportunities with us, Ahmed and all the progress that's already being made in this space.   Norbert: Nika, let's turn back to you. What is USAID doing to keep food loss and waste as a development agenda priority?   Nika: Thanks, Norbert. Happy to share how USAID is ensuring that food loss and waste remains a priority. We recently launched a food loss and waste community of practice, which brings together our Feed the Future Innovation Lab research partners, private sector businesses, the World Bank and Foundations, along with USAID staff in DC and in our missions to exchange ideas, identify priority focus areas and advance new partnerships. We also have six food loss and waste, "upstander missions." So named because they will no longer be bystanders to food loss and waste, but are ready to take action to advance this agenda within their food security portfolios.   At last year's COP27 climate conference there was not only an agriculture theme day, there were also six pavilions on food and an important emphasis on food systems featuring several food loss and waste panels. COP28 will include even more focus on food systems, which will create exciting momentum for food loss and waste. We would love to see food loss and waste as a standalone session or initiative at COP 28.   The US government has joined The Food is Never Waste Coalition, working with Champions 12.3 to halve food waste by 2030 and to reduce food losses by at least 25% with a goal of creating more sustainable and resilient food systems. USAID engages with our inter-agency colleagues including USDA, EPA, and FDA to promote strategic engagement on food loss and waste issues. We have several exciting international food loss and waste workshops in the planning phase for this year.   Of course, we are trying to amplify our messages and promote knowledge management, including through the USAID Kitchen Sink Podcast and by hosting food loss and waste theme months on the Agrilinks website to share learnings and success stories. Country specific data can really help move the needle forward. We're excited to be working with IFPRI, who has done a deep dive on the economic impacts of reducing food loss and waste. While there are some caveats to the research, cutting food loss and waste in half in Nigeria, for example, could increase GDP by one to 2%, while decreasing poverty and hunger by 4.4%. That's huge and that will get the attention of finance ministers and other policymakers who are essential to making changes.   Norbert: Wow! Thank you for that response and I'm so impressed by the systemic view that you all are taking both in terms of looking across the food supply chain and how your agency works with other agencies across the federal government and also other international organizations. That's really wonderful work. I would like to learn a little more about the link between food loss and waste and the food safety agenda.   Nika: I'm glad you brought up the food systems approach because that is definitely an emphasis at the agency and food safety is of course, part of that. I joined the agency as an AAAS Science & Technology Policy Fellow in the food safety division. So, the linkages between food loss and waste and food safety are near and dear to me and as we say in the food safety division safe food is saved food. In a world where as many as 830 million go to bed hungry every night and 420,000 die from unsafe food every year, we cannot afford to lose food due to poor post-harvest management and contamination. Moreover, nutrient dense foods, such as fruits, vegetables, dairy and meat are often highly perishable and lost due to bruising or spoilage, thus decreasing the availability of nutrient-rich foods on the market. Just a 25% reduction in food loss and waste across the world would decrease the food calorie gap by 12%. Improving cold chain logistics, storage facilities and food processing technologies can improve food safety and reduce food loss, improving agricultural led economic growth. Technologies to reduce food waste can also help improve food safety and shelf life. For example, practices or technologies that improve post-harvest handling and processing, transportation and cold chain can improve food safety and reduce food loss and waste due to spoilage. Food that is lost or unsafe cannot be sold. Leading to losses in revenue and impacts on food security and nutrition due to decreases in the amount of food available. Improving food safety systems improves food loss and waste efforts directly and indirectly while increasing access to nutritious food.   Bios   Nika Larian is a Food Loss and Waste Advisor in the Center for Nutrition within the US Agency for International Development (USAID) Bureau of Resilience and Food Security. Dr. Larian is passionate about the intersection of nutrition, food safety, and climate sustainability. Nika is the producer of the USAID Kitchen Sink Food Loss and Waste Podcast and Co-Chair of the Global Nutrition Coordination Plan (GNCP) Food Safety Technical Working Group. Previously, she was an American Association for the Advancement of Science (AAAS) Science and Technology Policy Fellow at USAID, working as a Food Systems Advisor. Nika received her Ph.D. in Nutritional Sciences at the University of Kentucky in 2019. Her doctoral research explored the effects of environment pollutants on human health, namely diabetes and obesity. Working at USAID, she has provided technical assistance and policy guidance on US Government nutrition strategies and engaged with colleagues across the interagency. Ahmed Kablan is a Senior Science Advisor, Center for Nutrition/Food Safety Division/Bureau for Resilience and Food Security/USAID. Dr. Kablan manages several research programs in the area of Nutritious and Safe Foods that includes the Food Safety Innovation Lab, Post-harvest Loss Reduction Innovation lab. Dr. Kablan leads the Nutrition Center's efforts on Food loss and waste, food safety and nutrition research; member of the Interagency Risk Assessment Committee (IRAC), member of the Interagency Committee on Human Nutrition Research (ICHNR), member of the external advisory boards for the Partnership for Aflatoxin in Africa (PACA), the Food Systems for Nutrition Innovation lab, The Golden Rice & the Food Safety Innovation Lab. Dr. Kablan is a co-lead of the USAID Food Loss and Waste (FLW) community of practices, representing USAID on the UNFSS Food is never a waste Coalition and member of the interagency food loss and waste working group. Dr. Kablan leads the center for nutrition efforts on climate change and food systems and is a member of the USAID climate change technical working group and the USG Climate Change, Food Systems, Nutrition Security, and the Interagency Climate Change and Human Health Group (CCHHG) under the U.S. Global Change Research Program. Dr. Kablan has wide technical expertise in nutrition, food Safety, nutrition-related non-communicable diseases, double burden of malnutrition, metabolic syndrome, food safety & public health.  

Micronutrient deficiencies are a growing public health concern. In 2019, Cambridge University published a paper concerning micronutrient deficiencies. We've known for a long time that iron, iodine, and vitamin A deficiencies have been a long-term global concern, and now they are reporting that vitamin D, B12, and riboflavin (B2) are added to that list. Micronutrient deficiencies lead to poor health outcomes, and increased healthcare costs. Most people are taking supplements completely wrong. Taking too much, taking not enough, taking supplements that your body doesn't need and how they interact with pharmaceuticals and food is revealed in this episode. Dr. Ron Grabowski is the founder and director of the Houston Sports Rehabilitation and Nutrition Center. He is a practicing Doctor of Chiropractic in Houston, Texas and has over 40 years of clinical nutrition experience, presented over 1500 seminars and lectures on nutrition throughout the United States and in Europe, publishing several articles and a textbook on clinical nutrition.He received his Bachelor of Science degree in Nutrition from North Dakota State University, and went on to be awarded his Doctor of Chiropractic degree 1989, and became a professor and postgraduate diplomate lecturer. In addition, he's a Registered Dietitian and his dietetic experience includes tenure at some of the leading hospitals in the nation: The New York Hospital, Memorial Sloan-Kettering in New York City, Memorial Care System, and the University of Texas M.D. Anderson Cancer Center in Houston, Texas.Dr. Grabowski has served on the State of Texas Governor's Childhood Obesity Taskforce and is a member of the Academy of Nutrition and Dietetics, American Chiropractic Association, Texas Chiropractic Association and the Endocrine Society. In addition to his chiropractic practice, he's developed numerous vitamin and mineral formulas for supplement companies. Professional athletes, including Olympians, seek his expertise in nutrition consultation.His research interests include nutritional support of the athlete and the use of supplements in clinical practice for the prevention and management of chronic diseases such as diabetes, heart disease, autoimmune, musculoskeletal conditions, fibromyalgia, and gastrointestinal disorders.You can find Dr. Grabowski here:website: https://hsrnc.net/Look for his newest website at: www.ovationnutrition.com

Micronutrient deficiencies are a growing public health concern. In 2019, Cambridge University published a paper concerning micronutrient deficiencies. We've known for a long time that iron, iodine, and vitamin A deficiencies have been a long-term global concern, and now they are reporting that vitamin D, B12, and riboflavin (B2) are added to that list. Micronutrient deficiencies lead to poor health outcomes, and increased healthcare costs. Most people are taking supplements completely wrong. Taking too much, taking not enough, taking supplements that your body doesn't need and how they interact with pharmaceuticals and food is revealed in this episode. Dr. Ron Grabowski is the founder and director of the Houston Sports Rehabilitation and Nutrition Center. He is a practicing Doctor of Chiropractic in Houston, Texas and has over 40 years of clinical nutrition experience, presented over 1500 seminars and lectures on nutrition throughout the United States and in Europe, publishing several articles and a textbook on clinical nutrition.He received his Bachelor of Science degree in Nutrition from North Dakota State University, and went on to be awarded his Doctor of Chiropractic degree 1989, and became a professor and postgraduate diplomate lecturer. In addition, he's a Registered Dietitian and his dietetic experience includes tenure at some of the leading hospitals in the nation: The New York Hospital, Memorial Sloan-Kettering in New York City, Memorial Care System, and the University of Texas M.D. Anderson Cancer Center in Houston, Texas.Dr. Grabowski has served on the State of Texas Governor's Childhood Obesity Taskforce and is a member of the Academy of Nutrition and Dietetics, American Chiropractic Association, Texas Chiropractic Association and the Endocrine Society. In addition to his chiropractic practice, he's developed numerous vitamin and mineral formulas for supplement companies. Professional athletes, including Olympians, seek his expertise in nutrition consultation.His research interests include nutritional support of the athlete and the use of supplements in clinical practice for the prevention and management of chronic diseases such as diabetes, heart disease, autoimmune, musculoskeletal conditions, fibromyalgia, and gastrointestinal disorders.You can find Dr. Grabowski here:website: https://hsrnc.net/Look for his newest website at: www.ovationnutrition.com

This episode features a discussion with Virginia Stallings, MD, a board-certified pediatric physician nutrition specialist and director of the Nutrition Center and Jean A. Cortner Endowed Chair in the Division of Gastroenterology, Hepatology and Nutrition at The Children's Hospital of Philadelphia. Dr. Stallings is also professor of Pediatrics at CHOP and at The University of Pennsylvania Perelman School of Medicine, and a member of the PCOM Board of Trustees. In this episode, Dr. Stallings and I discuss her innovative research on cystic fibrosis and its impact on disease-related malnutrition; the relationship between sodium intake and disease prevention and the importance of including nutrition-focused instruction in medical education. Having a clear understanding of the relationship between nutrition and disease is critical to ensuring our communities live longer, healthier lives. Through the work of Dr. Stallings and others, we are gaining better insight and perspective on a topic that affects all of us.

After a series of avocado-centric podcasts with Love One Today® dietitian spokespersons, we are talking with Dr. Nikki Ford to discuss her role as Senior Director of Nutrition at the Avocado Nutrition Center. This episode covers Dr. Ford's work directing the world's only independent resource for comprehensive avocado nutrition research, provides updates on published and pending peer-reviewed research and highlights the steps that go into growing the body of evidence supporting the many ways fresh avocados may promote human health. Tune in to this podcast with guest Dr. Nikki Ford to learn about: Nutrition research initiatives and study designs being used to increase the scientific understanding of avocado consumption on human health, especially in relationship to cardiovascular health, weight management, type 2 diabetes and healthy living at all ages Translating novel research on avocados into meaningful evidence-based guidance in practice Practical and actionable ways to incorporate fresh avocados into a balanced dietary pattern, including where avocado fits into the 2020-2025 Dietary Guidelines for American's MyPlate food group recommendations. RDNs, DTRs, and CDCESs can earn 1.0 FREE CEU for listening to this podcast episode. This episode is sponsored by Fresh Avocados – Love One Today®  For more information and resources visit: www.SoundBitesRD.com/199

Paige has a passion for helping people recapture their health. She has her Bachelor's degree in Community Health Education and Nutrition, and a Master's degree in Human/Clinical Nutrition from the University of Bridgeport. Her own health experiences drive her to actively pursue health as a way of life, both personally and professionaly. Her areas of expertise reside in autoimmunity, thyroid health, hormonal health, digestion, detoxification and fatigue. Paige has a passion for helping her clients get to the root cause of their health concerns, and bring balance back to their body through lifestyle changes, dietary changes and natural supplementation. Paige is trained in functional medicine and naturopathic protocols, as well as clinical and holistic nutrition.Paige has been practicing at Total Health Nutrition Center in Wisconsin for the past six years, and is also a part time personal trainer for 9 Rounds Germantown. Paige loves all things health related, fitness, and empowering individuals to pursue a healthier and happier lifestyle. You can contact Paige on FB at Practical Paige Clinical Nutritionist and Instagram at Practical_Paige.

Robert Santana is a Registered Dietitian, Starting Strength Coach, and Owner/Founder of Weights & Plates Strength and Nutrition Center in Phoenix, AZ. We discuss The Nutrition Linear Progression and how it can help you or your clients get the most out of their training.  robert@weightsandplates.com https://weightsandplates.com Instagram   Mentioned articles:  https://weightsandplates.com/health/protein-and-barbell-training/ https://weightsandplates.com/nutrition/the-nutrition-linear-progression/   Head over to www.dominionstrengthtraining.com and use discount code CANDOR for $10 off your weightlifting belt order. Support small business!   Are you looking to send more customized workouts to your clients? Try TrueCoach by using this link and earn $50 in account credit when you sign up. https://app.truecoach.co/sign-up?referralCode=d885308b71   Please visit http://bit.ly/fitnesscandorpodcast, click View in iTunes, go to Ratings and Reviews at the top and leave a rating and/or review! That would be helpful for both of us and get our conversation to more people!

Meet John Milstead with Erma's Nutrition Center and Natural Market – one of Nassau Bay's longest running businesses and a true gem here in the Clear Lake Area! John and his team pride themselves on being a family, listening to their customer's needs, and providing excellent customer service. They are also home to the Nassau Bay Farmer's Market, the ultimate #buyintobayarea success story. Find out why we are blessed to have Erma's Nutrition Center right here in Bay Area Houston.

Mackenzie Crawford, manager of Earthwise Pet in Wenatchee joins our Chris Hansen to learn more about Earthwise. We learn about their Nutrition Center and Wellness Spa. Mackenzie educates us about their staff, which has undergone professional training in pet nutrition and raw food feeding and earned their Pet Nutrition Specialist status. Some of their staff has also enrolled in or completed a Certified Pet Dietitian program.  Find out more about Earthwise Pet HERE.

This week on the show Dr. Spoo is Joined by Dr. Jill Cline. Dr. Cline is the Site Director for the Eukanuba™ and Royal Canin Pet Health and Nutrition Center and is responsible for the North American arm of research for Royal Canin. She has more than 20 years of experience in the pet food industry. Dr. Cline has worked in several areas within the industry including manufacturing and product development, research and development, and technical communications for veterinarians, breeders and working/sporting dog enthusiasts. Her expertise is in vitamin metabolism, skin and coat health and she has a keen interest in canine athletes, feeding behaviors and aging animals.

Doc Hall PHD and Dr Michael Lange discuss the new opening of the Fortifeye Nutrition Center Clearwater. They both will be at the Clearwater Nutrition Center after the show to meet and greet customers. They discuss whey protein , omega 3 and dry eye natural therapy during the show. Dr Lange announces he is getting back in the race car and will race in Georgia in December. Support the show: https://www.drmichaellange.com/category/ask-the-doctor/ See omnystudio.com/listener for privacy information.

After watching friends succumb to poor health and cut down in the prime of their life. Dave Skattum knew he had to make some major changes in his life to see his dreams come true. After 10 years of grueling work, not only did he make some miraculous transformations, he also found his passion in life; To Help Men Take Steps Towards Good Health.This show promises to be a place that will encourage you to take steps towards good health. We do three things; 1. Provide cutting edge teaching on men’s health topics, 2. Interviews with men who have done it and 3. Interviews with major influencers and pros in the men’s health arena. All focused around helping men move closer to good health.Today we talked about:1. Using blood testing as a proactive/preventative tool for chronic diseases.2. Dave’s test results3. Some options for remediesAbout Jacobus HallowijnHaving been to French Chef-School in The Netherlands, Jacobus worked in several nice restaurants, before the family decided to leave California late 1986, and move to Jackson Hole, WY. Again, he found work in the restaurant business, and even won a Blue Ribbon in the Jenny Lake Lodge Culinary Art Show in 1988.For a combination of reasons, the family decided to move to Bozeman, MT in May of 1988, and has resided there ever since. The restaurant business was tougher financially than expected, and Jacobus tried his luck in painting, sales and window cleaning, before finally settling in the health foods retail industry in January 1994.Because of his passion for teaching others, he started 1-minute radio infomercials that would change every week, to keep the info fresh. He called them Health Pearls (little Pearls of Wisdom). And even though they had been interrupted for several years, they are playing on this radio station again today. Number 400 (weeks) has been reached.In July of 2000, Jacobus got the opportunity to take these Health Pearls to a completely new level, by starting his own weekly health talk show on this radio station. He called it “Gesundheit! With Jacobus”; Gesundheit literally means “health” or “good health”. This program started as a 2-hour Sunday morning show, then changed to 3 hours in February 2004. In 2008 and 2009 it was voted Most Popular by regional listeners (among 14 radio stations) in its specific Sunday morning timeslot. Since mid-November 2009, the program has moved to Saturday mornings 8-11am MST and is hoping for continued success. Its format is interview-style discussions with experts (both local and nationally known) in the field of health, healing, and healthy lifestyles. Phone-lines are open for listeners to participate in the specific topic of that week. Once-a-month Jacobus will host an Open-Line format, highlighting different health aspects in the news, also allowing listeners to add-to or change the topic.His information and recognizable voice has landed him several public speaking engagements, and he was even a keynote speaker at the 2006 Montana Area Agency on Aging’s Annual Conference in Big Sky, MT. In April 2007, Jacobus and his wife Marielle were fortunate to open their own store, focusing primarily on nutritional supplements and expert advice. Continuing the success of the radio program it is called Gesundheit! Nutrition Center. His goal was not to compete with other local health food stores, who offer a full range of (organic and wholesome) food and products, but rather focus on what people got to know him for, which was advice and dietary supplements.The combination of store, radio show, and family is working very well these days, and is a far cry from the struggling start experienced back in 1985. Thanks to several key people in his life, Jacobus has discovered a passion he did not know he had, and now he is able to spend all his time focusing on it.To set up an appointment with Jacobus or buy excellent supplements check out his website https://gesundheit.storebyweb.com/Read More: Get to Know Jacobus Hallowijn – Creator and Host of Gesundheit! With Jacobus!https://kmmsam.com/get-to-know-jacobus-hallowijn-creator-and-host-of-gesundheit-with-jacobus/ About Dave Skattum:Dave Skattum is a family man, a health guru and an inspirational speaker. In his late 40s, some life-changing experiences created a starting gate for him to make drastic changes to improve his health. Since then he has taken off 70 pounds, participates in Triathlons and Ultra Trail running, and has weaned himself off junk food. He enjoys nutritious foods, has become accurate in his thinking, and has taken his spiritual life to a new level.When speaking to an audience about his experience in getting healthy, he brings excitement and hope. Dave is a Certified Nutritarian, a CPT, distinguished Toastmaster and a Certified Instructor with the Napoleon Hill Foundation.To get in touch with Dave, join the online forum and to order his book visit http://www.the4pillarsofmenshealth.com The 4 Pillars of Men’s Healthhttps://businessinnovatorsradio.com/the-4-pillars-of-mens-health/Source: https://businessinnovatorsradio.com/blood-testing-as-a-preventative-measure-with-jacobus-hallowijn-interviewed-by-dave-skattum-part-2-the-4-pillars-of-mens-health

After watching friends succumb to poor health and cut down in the prime of their life. Dave Skattum knew he had to make some major changes in his life to see his dreams come true. After 10 years of grueling work, not only did he make some miraculous transformations, he also found his passion in life; To Help Men Take Steps Towards Good Health.This show promises to be a place that will encourage you to take steps towards good health. We do three things; 1. Provide cutting edge teaching on men’s health topics, 2. Interviews with men who have done it and 3. Interviews with major influencers and pros in the men’s health arena. All focused around helping men move closer to good health.Today we talked about:1. Using blood testing as a proactive/preventative tool for chronic diseases.2. Dave’s test results3. Some options for remediesAbout Jacobus HallowijnHaving been to French Chef-School in The Netherlands, Jacobus worked in several nice restaurants, before the family decided to leave California late 1986, and move to Jackson Hole, WY. Again, he found work in the restaurant business, and even won a Blue Ribbon in the Jenny Lake Lodge Culinary Art Show in 1988.For a combination of reasons, the family decided to move to Bozeman, MT in May of 1988, and has resided there ever since. The restaurant business was tougher financially than expected, and Jacobus tried his luck in painting, sales and window cleaning, before finally settling in the health foods retail industry in January 1994.Because of his passion for teaching others, he started 1-minute radio infomercials that would change every week, to keep the info fresh. He called them Health Pearls (little Pearls of Wisdom). And even though they had been interrupted for several years, they are playing on this radio station again today. Number 400 (weeks) has been reached.In July of 2000, Jacobus got the opportunity to take these Health Pearls to a completely new level, by starting his own weekly health talk show on this radio station. He called it “Gesundheit! With Jacobus”; Gesundheit literally means “health” or “good health”. This program started as a 2-hour Sunday morning show, then changed to 3 hours in February 2004. In 2008 and 2009 it was voted Most Popular by regional listeners (among 14 radio stations) in its specific Sunday morning timeslot. Since mid-November 2009, the program has moved to Saturday mornings 8-11am MST and is hoping for continued success. Its format is interview-style discussions with experts (both local and nationally known) in the field of health, healing, and healthy lifestyles. Phone-lines are open for listeners to participate in the specific topic of that week. Once-a-month Jacobus will host an Open-Line format, highlighting different health aspects in the news, also allowing listeners to add-to or change the topic.His information and recognizable voice has landed him several public speaking engagements, and he was even a keynote speaker at the 2006 Montana Area Agency on Aging’s Annual Conference in Big Sky, MT. In April 2007, Jacobus and his wife Marielle were fortunate to open their own store, focusing primarily on nutritional supplements and expert advice. Continuing the success of the radio program it is called Gesundheit! Nutrition Center. His goal was not to compete with other local health food stores, who offer a full range of (organic and wholesome) food and products, but rather focus on what people got to know him for, which was advice and dietary supplements.The combination of store, radio show, and family is working very well these days, and is a far cry from the struggling start experienced back in 1985. Thanks to several key people in his life, Jacobus has discovered a passion he did not know he had, and now he is able to spend all his time focusing on it.To set up an appointment with Jacobus or buy excellent supplements check out his website https://gesundheit.storebyweb.com/Read More: Get to Know Jacobus Hallowijn – Creator and Host of Gesundheit! With Jacobus!https://kmmsam.com/get-to-know-jacobus-hallowijn-creator-and-host-of-gesundheit-with-jacobus/ About Dave Skattum:Dave Skattum is a family man, a health guru and an inspirational speaker. In his late 40s, some life-changing experiences created a starting gate for him to make drastic changes to improve his health. Since then he has taken off 70 pounds, participates in Triathlons and Ultra Trail running, and has weaned himself off junk food. He enjoys nutritious foods, has become accurate in his thinking, and has taken his spiritual life to a new level.When speaking to an audience about his experience in getting healthy, he brings excitement and hope. Dave is a Certified Nutritarian, a CPT, distinguished Toastmaster and a Certified Instructor with the Napoleon Hill Foundation.To get in touch with Dave, join the online forum and to order his book visit http://www.the4pillarsofmenshealth.com The 4 Pillars of Men’s Healthhttps://businessinnovatorsradio.com/the-4-pillars-of-mens-health/Source: https://businessinnovatorsradio.com/blood-testing-as-a-preventative-measure-with-jacobus-hallowijn-interviewed-by-dave-skattum-part-2-the-4-pillars-of-mens-health

After watching friends succumb to poor health and cut down in the prime of their life. Dave Skattum knew he had to make some major changes in his life to see his dreams come true. After 10 years of grueling work, not only did he make some miraculous transformations, he also found his passion in life; To Help Men Take Steps Towards Good Health.This show promises to be a place that will encourage you to take steps towards good health. We do three things; 1. Provide cutting edge teaching on men’s health topics, 2. Interviews with men who have done it and 3. Interviews with major influencers and pros in the men’s health arena. All focused around helping men move closer to good health.Today we talked about:Using blood testing as a proactive/preventative tool for chronic diseases.Preventing heart diseasesPreventing cancerPreventing cognitive disordersAND MORE….About Jacobus HallowijnHaving been to French Chef-School in The Netherlands, Jacobus worked in several nice restaurants, before the family decided to leave California in late 1986, and move to Jackson Hole, WY. Again, he found work in the restaurant business and even won a Blue Ribbon in the Jenny Lake Lodge Culinary Art Show in 1988.For a combination of reasons, the family decided to move to Bozeman, MT in May of 1988 and has resided there ever since. The restaurant business was tougher financially than expected, and Jacobus tried his luck in painting, sales, and window cleaning, before finally settling in the health foods retail industry in January 1994.Because of his passion for teaching others, he started 1-minute radio infomercials that would change every week, to keep the info fresh. He called them Health Pearls (little Pearls of Wisdom). And even though they had been interrupted for several years, they are playing on this radio station again today. Number 400 (weeks) has been reached.In July of 2000, Jacobus got the opportunity to take these Health Pearls to a completely new level, by starting his own weekly health talk show on this radio station. He called it “Gesundheit! With Jacobus”; Gesundheit literally means “health” or “good health”. This program started as a 2-hour Sunday morning show, then changed to 3 hours in February 2004. In 2008 and 2009 it was voted Most Popular by regional listeners (among 14 radio stations) in its specific Sunday morning timeslot.Since mid-November 2009, the program has moved to Saturday mornings 8-11am MST and is hoping for continued success. Its format is interview-style discussions with experts (both local and nationally known) in the field of health, healing, and healthy lifestyles. Phone-lines are open for listeners to participate in the specific topic of that week. Once-a-month Jacobus will host an Open-Line format, highlighting different health aspects in the news, also allowing listeners to add-to or change the topic.His information and recognizable voice have landed him several public speaking engagements, and he was even a keynote speaker at the 2006 Montana Area Agency on Aging’s Annual Conference in Big Sky, MT.In April 2007, Jacobus and his wife Marielle were fortunate to open their own store, focusing primarily on nutritional supplements and expert advice. Continuing the success of the radio program it is called Gesundheit! Nutrition Center. His goal was not to compete with other local health food stores, who offer a full range of (organic and wholesome) food and products, but rather focus on what people got to know him for, which was advice and dietary supplements.The combination of store, radio show, and family is working very well these days, and is a far cry from the struggling start experienced back in 1985. Thanks to several key people in his life, Jacobus has discovered a passion he did not know he had, and now he is able to spend all his time focusing on it.Read More: Get to Know Jacobus Hallowijn – Creator and Host of Gesundheit! With Jacobus! | https://kmmsam.com/get-to-know-jacobus-hallowijn-creator-and-host-of-gesundheit-with-jacobus/ About Dave Skattum:Dave Skattum is a family man, a health guru and an inspirational speaker. In his late 40s, some life-changing experiences created a starting gate for him to make drastic changes to improve his health. Since then he has taken off 70 pounds, participates in Triathlons and Ultra Trail running, and has weaned himself off junk food. He enjoys nutritious foods, has become accurate in his thinking, and has taken his spiritual life to a new level.When speaking to an audience about his experience in getting healthy, he brings excitement and hope. Dave is a Certified Nutritarian, a CPT, distinguished Toastmaster and a Certified Instructor with the Napoleon Hill Foundation.To get in touch with Dave, join the online forum and to order his book visit http://www.the4pillarsofmenshealth.com The 4 Pillars of Men’s Healthhttps://businessinnovatorsradio.com/the-4-pillars-of-mens-health/Source: https://businessinnovatorsradio.com/blood-testing-as-a-preventative-measure-with-jacobus-hallowijn-interviewed-by-dave-skattum-part-1-the-4-pillars-of-mens-health

After watching friends succumb to poor health and cut down in the prime of their life. Dave Skattum knew he had to make some major changes in his life to see his dreams come true. After 10 years of grueling work, not only did he make some miraculous transformations, he also found his passion in life; To Help Men Take Steps Towards Good Health.This show promises to be a place that will encourage you to take steps towards good health. We do three things; 1. Provide cutting edge teaching on men’s health topics, 2. Interviews with men who have done it and 3. Interviews with major influencers and pros in the men’s health arena. All focused around helping men move closer to good health.Today we talked about:Using blood testing as a proactive/preventative tool for chronic diseases.Preventing heart diseasesPreventing cancerPreventing cognitive disordersAND MORE….About Jacobus HallowijnHaving been to French Chef-School in The Netherlands, Jacobus worked in several nice restaurants, before the family decided to leave California in late 1986, and move to Jackson Hole, WY. Again, he found work in the restaurant business and even won a Blue Ribbon in the Jenny Lake Lodge Culinary Art Show in 1988.For a combination of reasons, the family decided to move to Bozeman, MT in May of 1988 and has resided there ever since. The restaurant business was tougher financially than expected, and Jacobus tried his luck in painting, sales, and window cleaning, before finally settling in the health foods retail industry in January 1994.Because of his passion for teaching others, he started 1-minute radio infomercials that would change every week, to keep the info fresh. He called them Health Pearls (little Pearls of Wisdom). And even though they had been interrupted for several years, they are playing on this radio station again today. Number 400 (weeks) has been reached.In July of 2000, Jacobus got the opportunity to take these Health Pearls to a completely new level, by starting his own weekly health talk show on this radio station. He called it “Gesundheit! With Jacobus”; Gesundheit literally means “health” or “good health”. This program started as a 2-hour Sunday morning show, then changed to 3 hours in February 2004. In 2008 and 2009 it was voted Most Popular by regional listeners (among 14 radio stations) in its specific Sunday morning timeslot.Since mid-November 2009, the program has moved to Saturday mornings 8-11am MST and is hoping for continued success. Its format is interview-style discussions with experts (both local and nationally known) in the field of health, healing, and healthy lifestyles. Phone-lines are open for listeners to participate in the specific topic of that week. Once-a-month Jacobus will host an Open-Line format, highlighting different health aspects in the news, also allowing listeners to add-to or change the topic.His information and recognizable voice have landed him several public speaking engagements, and he was even a keynote speaker at the 2006 Montana Area Agency on Aging’s Annual Conference in Big Sky, MT.In April 2007, Jacobus and his wife Marielle were fortunate to open their own store, focusing primarily on nutritional supplements and expert advice. Continuing the success of the radio program it is called Gesundheit! Nutrition Center. His goal was not to compete with other local health food stores, who offer a full range of (organic and wholesome) food and products, but rather focus on what people got to know him for, which was advice and dietary supplements.The combination of store, radio show, and family is working very well these days, and is a far cry from the struggling start experienced back in 1985. Thanks to several key people in his life, Jacobus has discovered a passion he did not know he had, and now he is able to spend all his time focusing on it.Read More: Get to Know Jacobus Hallowijn – Creator and Host of Gesundheit! With Jacobus! | https://kmmsam.com/get-to-know-jacobus-hallowijn-creator-and-host-of-gesundheit-with-jacobus/ About Dave Skattum:Dave Skattum is a family man, a health guru and an inspirational speaker. In his late 40s, some life-changing experiences created a starting gate for him to make drastic changes to improve his health. Since then he has taken off 70 pounds, participates in Triathlons and Ultra Trail running, and has weaned himself off junk food. He enjoys nutritious foods, has become accurate in his thinking, and has taken his spiritual life to a new level.When speaking to an audience about his experience in getting healthy, he brings excitement and hope. Dave is a Certified Nutritarian, a CPT, distinguished Toastmaster and a Certified Instructor with the Napoleon Hill Foundation.To get in touch with Dave, join the online forum and to order his book visit http://www.the4pillarsofmenshealth.com The 4 Pillars of Men’s Healthhttps://businessinnovatorsradio.com/the-4-pillars-of-mens-health/Source: https://businessinnovatorsradio.com/blood-testing-as-a-preventative-measure-with-jacobus-hallowijn-interviewed-by-dave-skattum-part-1-the-4-pillars-of-mens-health

To learn more about Living Well Clinical Nutrition Center visit our website justlivewell.com Give us a call today at 281-554-8600

To learn more about Living Well Clinical Nutrition Center visit our website justlivewell.com Give us a call today at 281-554-8600

Lisa Pearl on deeply and critically examining the ways in which we consider body image and embodiment.   In this episode, Lisa shares her well-established career trajectory and motive for staying in this work for over 30 years, she discusses how body image, embodiment and ED / body image treatment has changed over time, why social justice for body liberation is essential – now more than ever, she shares a different way we can comprehend embodiment, the challenges and barriers to experiencing our authentic self / obtaining authentic spaces; especially for those in minority groups, why we need diversity in dietetics and how we can make it happen, why we must amplify voices and people of colour today and consistently, and the direction she would like to see the future of dietetics head.     Here Fi and Lisa speak about: First meeting at Fi & Marci’s body image workshop almost 3 years ago and Fi’s initial shock of seeing Lisa’s name on the attendance list as an esteemed colleague!  Lisa’s long-standing career as an eating disorder specialist; Lisa shares her core motive for staying in this work for so long. Lisa’s observations of how body image and body embodiment has evolved and matured over time, to include her experience; Fighting against the goliaths of the 80’s diet industry.  First hearing about and connecting with NAAFA: the National Association to Advance Fat Acceptance, who introduced her to the embodiment work of HAES.  And the great opportunities and positive impact brought about from a presentation she gave during her master’s education. ED and body image treatment; the advancements, declines and regressions. Social justice and body liberation;  Embodiment; Lisa provides us with a new way in which we can truly understand embodiment. The challenges and barriers of experiencing our authentic selves and spaces, particularly for those in minority groups.  The importance of acknowledging our privilege and the essential skills that providers in this field need. Why we must have more diversity to foster safe spaces for minority groups and how we can start making it happen. Amplifying people and voices of colour – why we must do it NOW and consistently. Lisa’s vision for the future of dietetics, particularly the structure and content of dietetic education and her wish for all dietitians. As mentioned in the podcast: Fat Is A Feminist Issue, the book by Susie Orbach  NAAFA: the National Association to Advance Fat Acceptance. Diversify Dietetics #amplifymelanatedvoices on Instagram by Jessica Wilson, MS. RD @jessicawilson.msrd & Alishia McCullough, @blackandembodied New grad program at Simmons Counselling and Nutrition Centre 360; the team and supervision opportunities. About Lisa: Lisa Pearl is a licensed clinical nutritionist and eating disorder specialist.  She is the founder of the Counseling and Nutrition Center 360, LLC. She is also the co-founder of the first graduate certificate and internship program at Simmons University for the study of eating disorders. In addition to teaching at Simmons, Lisa maintains her clinical practice, provides group and individual supervision for other clinicians, and teaches a mindful movement practice.    Find out more: Website

The Dietitian Against Diets Podcast Episode 5: Jaime Rothermich of Functional Elements   Jaime Rothermich is the President and Owner of Functional Elements Training and Nutrition Center.  With 21 years of experience, this sports dietitian and strength and conditioning specialist talks about how nutrition and training is meant to center the person.  He also speaks upon the evolution of a person and how their body changes internally and physically over time.  Therefore, nutrition and training changes to the same rhythm.  Listen a great conversation between two sports dietitians and hear what we have noticed in the industry and how we are carving out change for the betterment of health.  Functional Elements Facebook Fab 14 Contact: (314)514-5442

Join both Marty Johnson and Christian Olson as they talk about what makes the Total Health Nutrition Center Store stand out from the other health stores out there.  

Welcome back to the Happy Half Hour podcast! Our sponsor this week is the SoNo Fest and Chili Cook-Off, and with us today is long-time chili competitor and beer donor, Lee Chase from Automatic Brewing, Tiger! Tiger!, Blind Lady Ale House and Panama 66. SoNo Fest is now one of the largest festivals in the North and South Park neighborhoods and is celebrating its tenth anniversary this year on December 1. This week’s special guest is Tommy Gomes, also known as Tommy the Fishmonger. Tommy joined us on the podcast in 2017, but is back to talk about his new consulting and advocacy work under his new brand, Tommy the Fishmonger. Tommy has a long history in San Diego working for Catalina Offshore Products, helping them open the Seafood Education and Nutrition Center. Tommy also founded Collaboration Kitchen, a nonprofit dinner series focused on seafood education, and you can also find him on YouTube cooking up some great seafood recipes. Tommy’s work helped Catalina Offshore receive a grant in 2019 to help expand the demand for underutilized species. We featured Tommy in our latest issue's Food Lovers’ Guide, where he gave us tips on how to buy the best seafood. For Two People, $50, Tommy chose Volare on Midway because he says their pasta with red sauce is the most authentic in San Diego. He also chose Fiddlers Green because you can get a steak with a baked potato and a salad for just $12. Lauren chose Brian Malarkey and Chris Puffer’s new restaurant, Herb and Sea. Troy liked the garlic chicken wrap at Mama’s Bakery and Lebanese Deli. In Hot Plates, it was all about restaurant openings: the new Puffer Malarkey Collective, Herb and Sea, the new Hillcrest steakhouse, Rare Society, and a new Southern restaurant in Hillcrest, Sunnyboy Biscuit Company. We also talked about Daniela Martinez, the pastry chef at Il Dandy—she just won the Sweets Showdown on the Food Network show Chopped. Daniela competed against the chefs from Milk Bar in New York and Broken Spanish in LA, and won $50,000! This week’s Hot Topic is about what to do when you’re a huge foodie, but you have a kid who is a picky eater. Troy wrote a heartfelt essay for the November issue and shared that while he’s a restaurant critic and an adventurous eater for a living, his daughter has a long list of things that she will not eat. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy to call, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast.

Want to learn more about the science that fuels the world's hardest working horses? We'll hit the ground running with Lou, a three-year-old grey quarter horse gelding and a rising star in research and innovation at the Purina Animal Nutrition Center, often called “The Farm.” Lou's story is part of Purina's “Full Rein” series. To see other extraordinary horses in action, visit www.PurinaMills.com/fullrein for documentary films, interviews and podcasts.

Want to learn more about the science that fuels the world’s hardest working horses? We’ll hit the ground running with Lou, a three-year-old grey quarter horse gelding and a rising star in research and innovation at the Purina Animal Nutrition Center, often called “The Farm.”Support the show (https://www.patreon.com/user?u=87421)

If you are dealing with chronic illness, unexplained pain, fatigue, etc. You must listen to this episode!About Kerri Simpson:Having found her recovery from chronic lyme disease through naturopathic practices and lifestyle changes, Kerri Simpson became passionate about sharing what she had learned with others. She is a Master Herbalist, Board Certified Holistic Health Coach and Certified Drugless Practioner. She is trained in Quantum Reflex Analysis (QRA), and uses this energy testing to assist her clients in finding their personal nutritional needs.Kerri's education has equipped her with extensive knowledge in holistic nutrition with the ability to offer naturopathic lifestyle training and treatment. She works with clients and their bio-individuality to help them produce real and lasting results for better health.

How do consumers stay healthy under pressure when it comes to food safety and pesticides? What exactly is the dirty dozen? During this interview, I sat down with Bill and Shawna to help answer these important questions and learn how this power couple stays healthy under pressure. About Bill.... Bill Reeves is the Global Health and Safety Issues Management Lead for the Agricultural Affairs and Sustainability team within Bayer’s Crop Science division.  He earned his BS in biology from the University of Missouri and his PhD in toxicology from Texas A&M University.  He has been with Bayer (initially Monsanto) since 2007, first in the Biotechnology Regulatory Affairs team making and defending regulatory submissions for drought tolerant corn and insect protected soybean.  In 2014 Bill joined the Regulatory Policy and Scientific Affairs team as the Crop Protection Safety and Outreach Lead.  In this role he was responsible for scientific outreach with academics, regulators, and the public about Bayer’s crop protection products. His current focus is on ensuring the accuracy of scientific information regarding the health and safety of products produced by Bayer’s Crop Science division.  Prior to joining Bayer, Bill worked as a water quality regulator with California’s Environmental Protection Agency and as a human health and environmental risk assessor for a private consulting firm. About Shawna... Dr. Shawna Lemke leads Food Safety, Health and Nutrition Stakeholder Affairs as part Bayer US Crop Science’s Agricultural Affairs and Sustainability team.  In this role, Shawna works with companies, food and health professionals, NGOs and other stakeholders across the food system on topics related to innovation in agriculture, safety, nutrition and environmental sustainability. Shawna has over 15 years of experience in product safety and nutrition in the agricultural and pharmaceutical industries. She has held roles in managing pre-clinical and clinical phases of drug development, and conducting nutritional and food safety evaluation of products.  She led the clinical program to establish the nutritional value of soybean oil containing the omega-3 fatty acid, stearidonic acid (SDA). Prior to her current role, Shawna led the Toxicology and Nutrition Center at Monsanto, with oversight of human safety evaluation for crop protection chemicals and crops developed through biotechnology. Shawna was born in Southern California and raised in rural Wisconsin. She attended the University of Wisconsin- Green Bay and received a B.S. in Chemistry with a minor in Environmental Sciences. Shawna holds a PhD in Toxicology from Texas A&M University and completed post-doctoral training in Human Nutrition at UC-Davis. You can connect with Shawna and Bill on Linkedin. You can also connect with Bill on Twitter. Special thanks to Bayer Crop Science for sponsoring this conversation. To learn more, visit Bayer Crop Science or follow them on Twitter. Be sure to follow Amber on Twitter.

Host Doug Stephan and Dr. Ken Kronhaus go over new guidelines for Colon Rectal scanning. New study shows that Obesity increases the risk of 12 types of cancer. Don't look now, but egg yolks are good for you! Dr. Ken reveals how Fish can make you more fertile and improves your Sex Life. Finally, Personal Trainer Brian Attebery http://www.resultsfitnessusa.com joins Dr. Ken and Doug and explains how to find a good personal trainer and why seniors need to stay in shape. Brian founded RESULTS Fitness and Nutrition Center in 2003. During his career, he has consulted thousands of clients ranging from average people wanting to lose weight, to professional athletes trying to improve their athletic performance. He is a columnist for Edmond Life and Leisure and Brag Book Magazine and is a regular speaker on health and fitness for many schools and corporations and media.

On this week's show I hit the road and make a trip to Absolute Nutrition Center in Chicopee, MA.  ANC is more than a supplement shop -- they are hosting the 4th annual Health and Fitness Expo on May 20th this year and have some amazing guests already lined up.  People like Larry Wheels and David Henry (yes, Mr Olympia himself).  Listen in as we jump into the just what makes this shop so special as well as the state of the world of nutrition and supplements.  You can find ANC on Facebook at Absolute Nutrition Center and on Instagram @absolutenutrition.    Remember to follow me on Instagram, Facebook and YouTube - all at Dog Life Radio. And write to the podcast at DogLifeRadio@yahoo.com as well as my website https://dogliferadio.podbean.com/   And as always do not forget the sponsors of this precious podcast:   www.evanscountryclean.com www.deathwishcoffee.com

TigerTalk podcast host Will Kollmeyer welcomes listeners to the twenty-first edition of the TigerTalk podcast with Northeast softball coach Jody Long, who discusses eclipsing the 300-win milestone against Dyersburg State and also the emphasis that he places on his team to not only to succeed on the field but in the classroom as well. Kenny Paul Geno steps into the narrator's chair for a pair of interviews as Northeast associated degree nursing (ADN) instructor Melissa Morgan stops in to give us an update on the ADN program at NEMCC as well as remind us of their upcoming deadline for application while Austin Beasley, one of our recently hired Career Development Academy counselors, gives us the inside scoop on what all is going to be happening at the NEMCC Youth Center at 600-B Second Street (across from Little Caesars and next to the NEMCC-Community Health & Nutrition Center) and how they will play an important role in engaging the youth of not just Prentiss County but the five counties that Northeast serves. As always, Kenny Paul Geno gives us his weekly spotlight of what is coming up at Northeast in this twenty-first edition of the TigerTalk podcast.

Dr. Sam Rahbar heads the Los Angeles Gastroenterology and Nutrition Center. Dr. Sam is one of the few gut docs that incorporates anti-aging & functional medicine together with an integrative holistic approach focused on digestive care. His practice embraces mind & body, lifestyle & nutrition, identifying and treating inflammation, infections, immune system issues, toxic burdens, allergies, hormone balancing, and most importantly, optimizing gut integrity. There are not a lot of gut doctor’s like Rahbar. In this 1.5 hour in-depth show Dr. Sam shares a number of his rare clinical pearls. Dr. Rahbar specializes in sleuthing out “stealth infections” that distract or occupy your immune system away from doing its main job, which is protecting your health, and especially your gut. Dr. Rahbar explains why he invented his new Pacific SIBO Breath testing to have more quality control (which many breath tests don’t have). Dr. Rahbar won both the Patient’s Choice Award and the Vitals Compassionate Doctor Award. Less than 3% to 5% of the nation’s physicians are given these honors, which are based on patient satisfaction, bedside manner, follow-up attention and effectiveness. Berkson and Rahbar met when they lectured together at the A4M’s gut module training, part of the 2 year certification program for MDs to get board certified in functional natural medicine. Berkson and Rahbar share heart plus smart conversations to help you help your gut. Order SIBO kits: info@drlindseyberkson.com www.LAIntegrativeGI.com

In this episode, Joanne chats with holistic nutritionist, Kristi Acuna. Kristi runs the Holistic Nutrition Center based out of Newport Beach, California (hncnewport.com). Born with a severe case of psoriasis, Kristi shares her journey of healing and how her own health problems affected her career path. She also discusses the symptoms and solutions for hormone imbalance, one of the most common problems she sees in her clients today.