Podcasts about nutritious

Record Numbers Shatter Post-Pandemic Expectations Six years after the pandemic first disrupted American life, a troubling trend emerges across rural Virginia. The Blue Ridge Area Food Bank now serves approximately 180,000 people every month—a staggering 39,000 more than the pandemic's peak. Les Sinclair, the organization's Communications and PR Manager, reveals this sobering reality during a recent conversation on The Valley Today with host Janet Michael. Initially, food bank officials believed the pandemic would represent the worst crisis they'd ever face. When government assistance programs temporarily lifted many families out of poverty, demand dropped slightly to around 141,000 monthly visits. However, this optimism proved short-lived. "We thought the numbers would never go up beyond the pandemic max," Les explains. "That just didn't pan out." Instead, inflation took hold with devastating consequences. While prices soared across every sector, wages failed to keep pace. Consequently, more working families find themselves unable to afford basic necessities, forcing them to seek food assistance for the first time in their lives. A Massive Rural Footprint The Blue Ridge Area Food Bank operates across an impressive territory that spans 25 counties and eight cities throughout Virginia. Stretching from Winchester and Frederick County in the north to beyond Lynchburg and Bedford County in the south, the organization covers approximately 12,000 square miles—roughly the size of Maryland or one-third of Virginia's total area. To manage this vast region effectively, the food bank maintains four strategic warehouse locations. Their headquarters sits in Verona, just outside Staunton, while additional distribution centers operate in Winchester, Charlottesville, and Lynchburg. Notably, the Winchester facility alone serves Frederick, Clarke, Fauquier, Warren, Shenandoah, Page, and Rappahannock Counties, including the densely populated Loudoun County. Moreover, the organization represents a groundbreaking experiment in food banking. When founded in 1981, most food banks concentrated on urban areas where dense populations made distribution easier. The Blue Ridge Area Food Bank, however, pioneered rural food distribution—a critical distinction since nine out of ten food-insecure Americans live in rural communities rather than urban centers. The Partnership Model That Makes It Work The food bank functions as a sophisticated logistics operation, partnering with Feeding America nationally and hundreds of local food pantries regionally. Les compares their role to a Walmart warehouse, buying food by the truckload and storing massive quantities. Meanwhile, local pantries like Winchester CCAP serve as the "customer-facing" locations, directly distributing food to families in need. This partnership proves essential for reaching scattered rural populations. "We couldn't do what we do without them," Les emphasizes. "They couldn't do what they do without us." Furthermore, the organization sources food from diverse channels. Retail grocers contribute 36% of donations through partner pickup programs, where pantries collect excess inventory directly from stores like Food Lion, Kroger, and Giant. Additionally, the USDA provides government-purchased food from American farmers, while large manufacturers donate products with misprinted labels or excess inventory. Local and regional farmers also contribute fresh produce to the network. The Grocery Store Challenge Recently, however, the retail partnership faced unexpected pressure. During October and November, and again during winter snowstorms, consumers cleared grocery store shelves completely. When stores have no excess inventory, they have nothing left to donate. Compounding this challenge, grocery chains have become remarkably efficient at predicting demand. Using AI technology, they now anticipate that shoppers will buy strawberry Pop-Tarts before storms and adjust inventory accordingly. While this efficiency benefits retailers and consumers, it reduces the surplus available for food banks. Simultaneously, USDA food supplies have dropped 30% year-over-year, forcing the food bank to purchase more food directly. Although they cannot fully replace the high-quality proteins and vegetables the government typically provides, they continue prioritizing nutritious options for their partner pantries. Shattering Misconceptions About Food Pantry Users Perhaps the most persistent myth surrounding food insecurity involves who actually needs assistance. Many people assume food pantry visitors are simply lazy and should "get a job." The reality, however, tells a dramatically different story. Most people seeking food assistance are working. They're trying to improve their lives but living on financial margins so thin that a single unexpected expense creates crisis. In fact, more than a quarter of the food bank's guests visit only once per year—they simply need help getting over a temporary hump. Les shares the story of a convenience store worker who injured her wrist on the job. Unable to work while waiting for workers' compensation, she has zero income and cares for a paralyzed son. She's not lazy—she's injured, uninsured temporarily, and desperately trying to survive until she can return to work. Even when workers' compensation arrives, it typically covers only 70% of regular wages and takes considerable time to process. For families living paycheck to paycheck, missing even one payment creates cascading financial disasters. The Government Shutdown Ripple Effect Currently, partial government shutdowns compound these challenges. Federal workers, particularly TSA agents, continue reporting to work without paychecks. They still pay for childcare, gas, and other necessities, but many receive payment only monthly—making it extraordinarily difficult to stretch resources from one paycheck to the next. Contrary to popular belief, landlords cannot always wait patiently for delayed rent payments. Many landlords depend on rental income to pay their own mortgages. When a tenant misses a $2,000 rent payment, the landlord must still cover their mortgage. Moreover, the economic impact extends far beyond government employees. When federal workers stop dining out, restaurants lose business. Wait staff lose tips. Restaurant owners order less food from suppliers like Sysco. Truck drivers haul fewer loads. The entire economic system suffers. Sarah Cohen of Route 11 Chips experienced this firsthand. During COVID and government shutdowns, her sales to DC cafes plummeted because federal workers weren't coming to the office for lunch. These ripple effects reach deep into Virginia's economy, affecting businesses and workers far from the capital. The Impossible Choice: Heat or Eat Winter brings particularly cruel dilemmas for struggling families. Les recently spoke with William, a roofer injured on the job who lives in a mobile home with his dog, Cocoa. Unable to afford heating, William and Cocoa "just sort of curl up" together while he waits for surgeries that will allow him to return to work. Another woman caring for three disabled grandchildren faces $400 monthly electric bills. With both she and her husband experiencing serious health issues and the children's parents out of the picture, they constantly struggle with the impossible choice between heating their home and feeding their family. These aren't isolated cases. Across the food bank's service area, families regularly face this devastating decision. When $600 heating bills arrive after cold snaps, many choose to keep the lights on and visit food pantries to feed their families. Food as Medicine: A Holistic Approach The Blue Ridge Area Food Bank takes a progressive stance on nutrition, viewing food as medicine rather than mere sustenance. They prioritize fresh produce, which comprised 30% of their distribution last year, because they understand that proper nutrition helps people thrive. Nutritious food keeps medical bills down across entire communities. Children pay better attention in school when properly nourished. People can manage chronic illnesses and diseases through better nutrition. Conversely, when families can only afford high-calorie processed foods, they face increased health risks despite consuming adequate calories—debunking the myth that overweight individuals cannot be food insecure. Additionally, access to food reduces stress, which itself functions as a health intervention. When people live on the edge of a financial cliff, they cannot make good long-term decisions. They're too focused on simply not falling. However, when food security removes one major stressor, families can step back from that precipice and begin making better choices for their futures. Quality Food for Everyone Another common misconception suggests that food bank offerings are somehow subpar. In reality, the food distributed through this network maintains high-quality standards. While well-meaning donors sometimes contribute items like ramen noodles during food drives, the bulk of distributed food comes from retail grocers, USDA programs, and direct purchases of nutritious items. The food bank specifically prioritizes produce because people crave fresh fruits and vegetables. Although produce represents one of the most expensive food categories—often making it a luxury for families on tight budgets—the organization believes everyone deserves access to healthy, nutritious food regardless of their economic circumstances. How Communities Can Help Fortunately, community members have multiple ways to support this critical mission. Volunteering provides valuable assistance, and notably, many food bank guests themselves volunteer, giving back to the community that supported them during difficult times. Financial donations prove particularly effective. Just $1 helps provide more than three meals, meaning $10 supplies a month of meals for someone in need, while $100 provides 300 meals. The food bank's purchasing power and logistics expertise amplify every dollar donated. Beyond time and money, advocacy matters tremendously. Currently, the Federation of Virginia Food Banks—representing all seven food banks across the state—works to promote "food as medicine" initiatives with the state legislature. Community members can support these efforts through the food bank's website at BRAFB.org/actnow or BRAFB.org/getinvolved. Finally, social media engagement amplifies the message. Following the food bank's social media accounts, resharing posts, and commenting helps spread awareness that hunger relief remains an urgent community need. Finding Help When You Need It For individuals and families currently struggling with food insecurity, Les offers an important message: "You're not alone, and we are here with you. We are here to walk with you through this challenge in your life." The food bank's website features an easy-to-use food finder tool. Visitors to BRAFB.org can click "Find Food," enter their address, and immediately see all nearby pantries with contact information, open hours, and everything needed to access food quickly. Alternatively, Virginians can call 211 for phone-based assistance connecting them with local resources. A Community Responsibility As this conversation reveals, food insecurity affects far more people than most realize—one in nine people across the food bank's service area. These aren't strangers or statistics; they're neighbors, coworkers, and community members facing temporary crises that could happen to anyone. The Blue Ridge Area Food Bank stands ready to help, but they cannot do it alone. Through partnerships with local pantries, support from community donors and volunteers, and advocacy for systemic solutions, the organization continues fighting to ensure everyone has enough to eat. In Janet Michael's words, it's "a responsibility I do not take lightly"—and neither should any of us.

Sandra Mathoslah, PharmD, explores the connection between fasting, nutrition, and spirituality in this seminar focused on nourishing the body to support the soul. Sandra emphasizes the importance of whole, unprocessed foods during fasting, highlighting the roles of plants, protein, and fats in a balanced diet. She discusses practical swaps for fasting meals, such as replacing animal protein with legumes and tofu, and cautions against using heated olive oil and processed vegan substitutes. Sandra also covers hydration and electrolyte balance, the benefits of fermented foods for gut health, and mindful eating practices during fasting. She addresses supplement use, recommending careful selection with a focus on vitamin B12 and D, and shares tips for creating simple, nutritious meals and snacks. Throughout, she connects dietary choices to spiritual well-being, encouraging viewers to see food as essential fuel to serve God and others. Subscribe to us on YouTube https://youtube.com/stpaulhouston Like us on Facebook https://facebook.com/saintpaulhouston Follow us on SoundCloud https://soundcloud.com/stpaulhouston Follow us on Instagram https://instagram.com/stpaulhouston Visit our website for schedules and to join the mailing list https://stpaulhouston.org

American Farm Bureau Federation President Zippy Duvall says a balanced diet shouldn't be about elevating one food group over another.

HI my friends!  This week I'm sharing a fast, flavorful farro salad for the win born after I cleaned out my  pantry cabinet.  I share why this ancient grain makes a smart base for a mindful, sustainable meal.  Learn what farro is, it's nutritional benefits and the simple steps to make a hearty, flavorful, nutritious meal with  farro and simple basic staples in a fast and flexible method. Farro is an ancient wheat with a nutty flavor and satisfying chew.  High in fiber and protein that keep you full to minerals like magnesium, zinc, and iron that support heart health and immunity and it's few caveats - it is not acceptable for anyone that's gluten intolerant.Farro is cooked in boiling salted water for roughly 30 minutes. No fussy ratios.  While the farro cooked I whipped up a bold, balanced dressing in the bowl I'd serve the farro in . A teaspoon of Grey Poupon, Dijon mustard - an absolute basic staple for me, brings structure and body to the dressing when whisked with  apple cider vinegar, and a splash of mirin  brightens the mixture to help with the emulsification when whisking the drizzled olive oil in. While the grains are still warm, I folded in fresh, sliced scallions then layered in pickled radish and cucumbers, and topped this off with juicy balsamic marinated grape tomatoes for color and contrast.  The result is a satisfying salad that allows for endless swaps based on what you have on hand.In summary, what you'll learn in this episode:•  What farro is and it's nutritional benefits •  Step-by-step farro cooking method•  Mustard–mirin–cider vinaigrette technique•  Warm toss with scallions, pickled veg, and tomatoesI really hope you'll try this. Get some farro. High in protein, vitamins and minerals it's one of the best things you can eat. It takes no time to make a fabulous nutritious meal and I will do anything to help you with the recipe.  If you're focused on mindful meals, sustainable living, and real-world kitchen wins, this episode Delivers. You'll learn a repeatable template for grain salads, ideas for protein add-ins, and tips to reduce waste using pantry items you already own. Press play to cook along with me.  Please also find the link to the youtube episode: https://youtu.be/QAXs6YnySh4?si=PVGLTVwAtTRXec3C  MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

Rocco Renaldi, secretary-general of the International Food & Beverage Alliance (IFBA), returns to the Food For Thought podcast to discuss the various ways in which snack foods have gotten more nutritious for consumers, often discreetly and without much fanfare over the years. Certainly, snack processors have made headline-worthy changes as well, and those are expected to continue as pressures continue to influence product formulation and composition. As consumers demand more nutritious options, these companies continue to develop and seek solutions to meet those demands.

To kick off the new year, I wanted to dive deep into setting up a personalized diet to achieve health, performance, and body composition goals. I share my evolving approach to nutrition, emphasizing that there's no one-size-fits-all diet. Focusing on the importance of discipline, commitment, and consistency, I discuss various dietary methods and macronutrient setups. Additionally, I provide insights on planning, meal prepping, and managing nutrition around training sessions.CHAPTERS:00:00 Introduction01:46 The Evolution of My Diet21:25 Common Obstacles in Nutrition36:21 Understanding Macronutrients44:42 Meal Plan Overview49:31 Tracking Your Macros: To Track or Not to Track?56:29 Setting Up Your Macros01:02:51 Planning and Preparation for Success01:10:44 Power Bowls: Quick, Nutritious, and Convenient01:13:57 Importance of Food Sourcing01:23:34 Pre and Post-Workout Nutrition01:28:22 Consistency and Long-Term SuccessORDER MY BOOK HERE:⁠https://www.amazon.com/Go-One-More-Intentional-Life-Changing/dp/1637746210⁠FOLLOW:Become a BPN member FOR FREE - Unlock 20% off FOR LIFE⁠https://bpn.team/member⁠IG: ⁠instagram.com/nickbarefitness/⁠YT: ⁠youtube.com/@nickbarefitness

Podcast Brought to You by Nutritious & Delicious https://ndelish.com/In this episode, your host Bethany, a Certified Holistic Nutritional Consultant and previous Health Nurse with over 18 years of experience, explores fertility and hormone health with Dr. Kayla Kela Smith, a Holistic-Integrative Fertility and Hormone Health Doctor, founder of the Hormone Puzzle Society, and creator of the Hormone P.U.Z.Z.L.E® Method.Dr. Kayla, who overcame infertility naturally and now helps women and couples worldwide, shares her expertise in uncovering hidden root causes behind hormone imbalances and fertility struggles through functional lab testing, toxin identification, and natural detox strategies.Key Takeaways:• How functional labs go beyond standard bloodwork to reveal hidden hormone and fertility issues.• The impact of toxins, heavy metals, and environmental exposures on hormone balance and fertility, and symptoms that may indicate these burdens.• Safe, natural ways to support the body's detox pathways and eliminate toxins.• Practical daily lifestyle, food, and environmental steps to protect fertility and hormone health in 2026.If hormone health or fertility challenges are part of your health journey, this episode offers valuable insights and expert guidance to support your wellness goals.More About Dr. Kayla Kela Smith:Website: hormonepuzzlesociety.com | fertilitycoachingmastery.comSummit Website: solving-infertility.comInstagram: @kela_healthcoach & @hormonepuzzlemethodFacebook: kelahealthcoachLinkedIn: linkedin.com/in/kelarobinsonsmith/Podcast: hormonepuzzlesociety.com/podcastTikTok: @drkelasmith Are you ready to take control of your nutrition and well-being? Nutritious & Delicious offers customized holistic nutrition consultations to help you on your health journey.Book a 1-hour consultation with Bethany today and start your transformation!https://calendly.com/ndelish/60min

As any parent, aunt, uncle or grandparent knows, feeding kids nutritious, healthful foods that taste good and are beloved by those children can be a real challenge at times. Michael Allen, CEO of Kidfresh, joins the podcast this time around to discuss the mission and strategies of Kidfresh and how they approach meeting the demands of our society's smallest picky eaters. Allen also discusses where frozen foods stand in the typical family grocery spend, how those products have innovated in recent times, and also how the flavor palates and preferences of the younger generation make a huge difference toward product development. So, grab a bowl of mac and cheese or some chicken nuggets and enjoy this episode!

This week, I welcome one of the most respected voices in regenerative agriculture: Nicole Masters. She's an agroecologist, educator, systems thinker, and author of For the Love of Soil - one of the best books I read while researching my second book FOOD. With over 25 years of hands-on experience across North America, Australasia and globally, Nicole helps farmers, land stewards and businesses rebuild ecosystems from the ground up - literally.My favourite aspect of Nicole's genius, is her dot connection and analogies that can engage anyone from anywhere to care deeply for soil and understand why soil health is not just an agricultural concern but a planetary and human-health imperative - there's no confusion: We must come together, and we must act now to turn the health of soil around to be able to turn our health around, too. We explore what's happening beneath our feet: the microbial networks, chemical dialogues and nutrient pathways that determine the resilience of entire landscapes, food systems, and ultimately our own bodies.Despite the weight of global environmental challenges, Nicole leaves us with a grounded sense of possibility. Her work demonstrates that nature is astonishingly responsive when we create the conditions for recovery - and that regeneration often begins with surprisingly small, accessible shifts.Whether you're a farmer, a gardener, a policy-maker or simply someone who eats food and wants a livable planet, this episode offers inspiration, tangible insights, and a renewed sense of agency in a time when many feel helpless.Enjoy the show, Alexx Stuart, Your Host.Fancy a few more podcasts we've done over the years, related to this one?Show #109: Joel Salatin on food, soil and regenerative effects of working with nature's systemsShow #416 Tammi Jonas PhD: Designing a Food System for All — Culturally Relevant, Nutritious, and ecologically soundShow #280 – Holistic Healing of People and Planet with Biodynamics Farmer, David McFallShow #136: Charlie Arnott on Regenerative & Biodynamic AgricultureShow #417 From Farm to Eater: Let's focus on what and who is making a difference when trying to change the food system.And more…Want to learn more about this week's guest?Website: www.integritysoils.com/coachesInstagram: https://www.instagram.com/Integrity_soilsLinkedIn: https://www.linkedin.com/in/nicolemasters1Nicole's book: https://bit.ly/487Z4DbThank you to this month's show partners for joining us to help you make your low tox swaps! @WatersCoFilters take everything you don't want OUT, put precious trace minerals back IN and give you a clean water solution for any situation and budget - drinking & shower. 15% of site wide Nov 1-Dec 15. Code LOWTOX15% or use the auto-applied discount link: https://bit.ly/watersco_autocode@ausclimate is our major partner giving you 10% off their range for the whole of 2025, with brilliant Winix Air Purifiers, the best Dehumidifiers I've ever used and their new energy-efficient heating, air-circulating and cooling range. code LOWTOXLIFE (also works over and above their sales - pro tip!) https://bit.ly/ShopAusclimateBe sure to join me on Instagram @lowtoxlife and tag me with your shares and AHAs if something resonated! I love to see your thoughts, genuinely! Want to support the Low Tox Life podcast? Free option: Leave a 5 star review wherever you listen to Low Tox Life - thanks SO much! Paid + Member PERKS: Join the Low Tox Club - monthly practitioner live masterclasses, a suite of low tox store discounts from around the world and the most supportive and lovely chat group on all low tox topics on the internet: Check it out and join here for just the price of a coffee per month! Hosted on Acast. See acast.com/privacy for more information.

Podcast Brought to You by Nutritious & Delicious https://ndelish.com/ In this episode, your host Bethany, a Certified Holistic Nutritional Consultant and former Health Nurse, dives into the whirlwind of “Fads, Trends, Diets, and the Weight Loss Merry-Go-Round” with Bruce Sweeney, a renowned integrative nutritionist, naturopath, and co-founder-of Simply For Life. With over 30 years of experience, Bruce shares his insights on the rise and fall of diet trends and their profound impact on public health and weight loss. Together, Bethany and Bruce explore the pitfalls of fad diets and uncover the truths behind sustainable wellness. Key Takeaways: • The evolution of diet trends: From low-fat to keto and beyond. • The positive and negative effects of popular diets today. • Bruce's biggest concerns about the health and wellness space. • Practical advice for avoiding the weight-loss merry-go-round. • Expert tips for maintaining health and well-being in today's world.

Indiana Republicans introduced a new congressional map on Monday, designed to flip the state's two Democratic seats for Republicans. More international students are opting out of attending college in the U.S. and Indiana. As below freezing temperatures continue into this week, Indianapolis officials are initiating winter contingency plans this month and opening shelters to those in need. The Indianapolis City-County Council met for the final time this year on Dec. 1. A new winter event happening Tuesday will offer free nutritious food to Indianapolis residents in need. Three Black Indianapolis artists are at the center of a new documentary in the works that explores themes of creativity, community and resilience. Want to go deeper on the stories you hear on WFYI News Now? Visit wfyi.org/news and follow us on social media to get comprehensive analysis and local news daily. Subscribe to WFYI News Now wherever you get your podcasts. WFYI News Now is produced by Zach Bundy, with support from News Director Sarah Neal-Estes.

TRIGGER/CONTENT WARNING: weight, weight lossThis week, Dina dishes with Registered Dietitian, author, and food advocate Stacey Woodson, MS, RD, LDN. Stacey blends nutrition science, earth-centered practices, and cultural food traditions to help people rediscover meaning in what they eat. In this interview, she shares her passion for food access, gardening, and teaching people to connect with food, along with insights from her children's book series, Delicious and Nutritious.Learn more about Stacey at:https://www.staceywoodson.com/https://www.instagram.com/earthcentereddietitian/https://www.instagram.com/nutritionbystacey/----Check out our podcast in video format on DishWithDinaTV:https://www.youtube.com/user/DishWithDina?sub_confirmation=1Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community:https://forms.gle/MzV7gVAPEsqEyEFH6If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form:https://forms.gle/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

On the phone-in. Registered dietitian Brittany Brown answers listeners' questions about nutritious foods that boost your immune system. And off the top of the show, CBC meteorologist Tina Simpkin provides details about the looming rain and snow storm in the Maritimes. We also hear about Christmas decorations in North Rustico, PEI.

Soy milk is compared to other plant-based milks, as well as dairy milk.

I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! Then I  crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. Small touches like a milk and flour slurry, a spoon of creme fraîche, and a splash of Marsala and sherry rum pepper sauce flavored the silky body soup in a very delectable comforting flavor without any heaviness.Please find the steps I used in a list format: • dry sear for roasted mushroom flavor• onion gently sweated in butter for sweetness• vegetable bouillon and wine for depth• tamari, Worcestershire, paprika for umami and warmth• optional milk slurry for light body• creme fraîche for tang and gloss• sherry pepper or marsala for a nutty lift• roasted mushroom garnish for texture• zero food packaging waste as a core value• toast from rescued bread as a thrifty pairingI  hope you'll be so inclined to give the episode a thumbs up, share it with friends, because we've gotta be disruptors.MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

What would it take to make nutritious food both affordable and culturally relevant across Africa? In this episode of the Let's Talk Agriculture Podcast, we sit down with Taylor Quinn, Founder of Tailored Food, to explore what it really means to build nutritious, low-cost food systems rooted in African culture. Taylor shares how his team is rethinking food systems by combining community insight, local ingredients, and smart business models that make nutrition sustainable — not charity-based. From leveraging consulting work to fund social impact projects, to navigating the complexities of working with the UN system, this conversation offers a real look at how impact and innovation can co-exist. If you care about food security, African agriculture, or sustainable food innovation, this episode will leave you inspired and more importantly, equipped with new ideas for what's possible.   Produced by LTA Studio — helping agribusinesses, innovators, and organizations amplify their stories and visibility across Africa's agriculture and food space. Partner with us: studio@letstalkagriculture.com

An Oireachtas Committee has heard that junior infant and sixth class students alike are receiving the same lunch portions in school, sparking health concerns. There are also concerns over the nutritional value of the hot meals available in schools. Shane discusses this with Sarah Keogh, Dietician and founder of Eatwell.

An Oireachtas Committee has heard that junior infant and sixth class students alike are receiving the same lunch portions in school, sparking health concerns. There are also concerns over the nutritional value of the hot meals available in schools. Shane discusses this with Sarah Keogh, Dietician and founder of Eatwell.

Throughout the season, we asked you all what questions you had about food, solutions and climate change, and you did not disappoint! In this episode, we find answers to your most pressing questions, like whether grass-fed beef is more nutritious than grain-fed, if cell-cultivated meat is considered an ultra-processed food, and we find out what's going on with insect protein (of course, a taste test is involved). Plus some tips for reducing food waste.

Throughout the season, we asked you all what questions you had about food, solutions and climate change, and you did not disappoint! In this episode, we find answers to your most pressing questions, like whether grass-fed beef is more nutritious than grain-fed, if cell-cultivated meat is considered an ultra-processed food, and we find out what's going on with insect protein (of course, a taste test is involved). Plus some tips for reducing food waste.

Irma Hidayana - Free Nutritious Meals Program by Talking Indonesia

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals. He's joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies. Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up. Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

837. Regenerative farming focuses on improving the health of the soil. How does this translate into improved human health? It's a bit more complex than you might think.Resources: Soil Health Academy Regenerative Farmers of AmericaFind regenerative farms near youReferences:Changes in USDA food composition data for 43 garden crops, 1950 to 1999 - PubMedDeclining Fruit and Vegetable Nutrient Composition: What Is the Evidence? -  HortScienceDo agronomic approaches aligned to regenerative agriculture improve the micronutrient concentrations of edible portions of crops? - Frontiers in NutritionMineral nutrient composition of vegetables, fruits and grains: The context of reports of apparent historical declines - J Food CompSoil health and nutrient density: preliminary comparison of regenerative and conventional farming - PeerJEpisodes mentioned in this episode: 506 - Can eating organic reduce cancer?58 - Aren't organic foods healthier?751 - How to reduce your exposure to pesticides238 - Have we bred the nutrition out of foods?727 - Are Fruits and Vegetables Getting Less Nutritious? New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself! We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age. Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find out about Monica's keynotes and other programs at WellnessWorksHere.comNutrition Diva is a part of the Quick and Dirty Tips podcast network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Around the world, small-scale farmers are pushing our food systems to evolve. They're the key to producing enough safe, nutritious food to feed the world sustainably.In this episode, we explore how IFAD works hand in hand with rural communities to build a more nourishing future. Learn how innovative agroecology projects are driving economic growth and hear directly from IFAD's President, Alvaro Lario, about how school meals are inextricably linked to resilient local food systems.This episode continues our collaboration with the Global Donor Platform for Rural Development. Find out more: Ensuring safe, nutritious and sustainable food for all - Episode 94

Are you nuts for nuts? We love this healthy snack! We're crackin' open our favorite nuts and listing the most nutritious nuts. Plus, does Shayne fear a particular nut? Get ready to crack open some laughs and crunchy conversations with this unforgettable, nutty round that's sure to keep you entertained!Round 290!Your support means the world to us at Beer Thursday. By joining us on the Beer Thursday Patreon page, you're not just a patron. You're a crucial part of our journey. You'll gain access to exclusive content, early episode releases, and the opportunity to shape the future of our podcast.At the $10 level, the next 18 Great Human Beings will get access to the Beer Thursday Facebook group.Never miss an episode, and help us take you to the top by subscribing and leaving a 5-star review on your favorite podcasting app. Don't forget to share this episode with your friends and spread the holiday cheer! Your shares help us reach more listeners and grow our community.Here's what our house elf, Artie (not Archie), says about this round: Going Nuts: A Deep Dive into Our Favorite SnacksHey nut lovers! This week's round is one you won't want to miss as we go absolutely nuts about... well, nuts! From the leguminous peanut to the pricey pecan, and even the tough-to-crack Brazil nut, we've got all kinds of nuttiness covered. Jay and Shayne debate their top nut picks, get into some nutty history, and even drop a public service announcement about Nutella and palm oil. Additionally, we plan a trip to pick pecans and give a shoutout to Trader Joe's chocolate hazelnut spread. Tune in for a nut-filled adventure that's both educational and hilarious. Let's get cracking!

Karin Reiter, CEO of Nutritious N' Delicious on What You Need to Understand About Autoimmune Diseases Talking functional medicine expert Karin Reiter about her career journey, the principles of functional medicine, and how it can revolutionize personal and family health. Key Points Karin Reiter's journey from a legal and financial background to a leading functional medicine practitioner. The principles of functional medicine and its distinction from conventional medicine. Common misdiagnosis and treatment gaps in conventional approaches to autoimmune diseases, specifically Hashimoto's. The importance of holistic health approaches and natural remedies in everyday life and parenting. Empowering individuals to be the CEOs of their own health with knowledge and intuition. TLDR: Functional medicine marries conventional and holistic practices to address root causes of health issues, offering a comprehensive path to wellness. Karin Reiter champions educating patients to take control of their health through a balanced approach combining modern medicine with natural remedies. Connect with Karin Reiter https://www.instagram.com/karingojiberry/ https://nutritiousndelicious.com/ Connect with Megan Swan https://www.instagram.com/meganswanwellness https://www.linkedin.com/in/megan-swan-wellness/ http://www.meganswanwellness.com

Karin Reiter, CEO of Nutritious N' Delicious on What You Need to Understand About Autoimmune Diseases Talking functional medicine expert Karin Reiter about her career journey, the principles of functional medicine, and how it can revolutionize personal and family health. Key Points Karin Reiter's journey from a legal and financial background to a leading functional medicine practitioner. The principles of functional medicine and its distinction from conventional medicine. Common misdiagnosis and treatment gaps in conventional approaches to autoimmune diseases, specifically Hashimoto's. The importance of holistic health approaches and natural remedies in everyday life and parenting. Empowering individuals to be the CEOs of their own health with knowledge and intuition. TLDR: Functional medicine marries conventional and holistic practices to address root causes of health issues, offering a comprehensive path to wellness. Karin Reiter champions educating patients to take control of their health through a balanced approach combining modern medicine with natural remedies. Connect with Karin Reiter https://www.instagram.com/karingojiberry/ https://nutritiousndelicious.com/ Connect with Megan Swan https://www.instagram.com/meganswanwellness https://www.linkedin.com/in/megan-swan-wellness/ http://www.meganswanwellness.com

This article and podcast episode take a close look at some of the key questions around nutrition for under 5's; from what "free sugars" really are and why young children don't need much sugar, to how we can approach weaning confidently, prepare finger foods safely, and understand portion sizes in the early years. Read the article here: https://thevoiceofearlychildhood.com/nutritious-mealtimes-for-under-5s/ This episode is sponsored by Nursery Kitchen: Nursery Kitchen's Food Innovation Team creates exciting, nutritionally balanced meals using the best and freshest ingredients. With wholesome nursery menus filled with variety and global flavours, children are encouraged to be more adventurous with food. This approach supports the development of a varied palate and a lasting appreciation for healthy eating. Nursery Kitchen recognises that food education is just as important as the food itself. The team is committed to inspiring children to enjoy nutritious meals and to understand where their food comes from. To find out more visit: https://nurserykitchen.co.uk/ Early Years Foundation Stage Nutrition Guidance: https://assets.publishing.service.gov.uk/media/6839b752210698b3364e86fc/Early_years_foundation_stage_nutrition_guidance.pdf Our 2026 conference info & tickets: https://thevoiceofearlychildhood.com/early-years-conference-2026/ Listen to more: If you enjoyed this episode, you might also like: · From picky eating to positive mealtimes: Supporting varied eating habits – with Charlotte Goddard and Catherine Lippe: https://thevoiceofearlychildhood.com/from-picky-eating-to-positive-mealtimes-supporting-varied-eating-habits/ Get in touch and share your voice: Do you have thoughts, questions or feedback? Get in touch here! – https://thevoiceofearlychildhood.com/contact/ Episode break down: 00:00 – Introduction to Catherine and Nursery Kitchen 05:20 – How much sugar should under 5's be consuming? 13:00 – The weaning stage: Purees and blending foods 17:00 – Choking hazards and guidelines on this 22:00 – Portion sizes and food groups 29:00 – Lunchboxes and allergies 39:00 – Small pieces of foods 42:00 – Where to find out more For more episodes and articles visit The Voice of Early Childhood website: https://www.thevoiceofearlychildhood.com

The Free Nutritious Meals (MBG) program, a campaign promise of President Prabowo Subiyanto, has been fully implemented starting early this year. However, numerous problems have followed, including the most serious case of food poisoning among schoolchildren. - Program Makan Bergizi Gratis (MBG) yang menjadi janji kampanye Presiden Prabowo Subiyanto benar-benar dilaksanakan mulai tahun ini. Namun, ada banyak persoalan mengikuti, termasuk yang paling parah adalah kasus keracunan anak-anak sekolah.

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit "Roadmap to a Delicious, Nutritious, and Regenerative Food Future for All,” In partnership with Unilever. Our first conversation is with Rasmus Monk, (Alchemist, Spora) who speaks with Kim Severson (The New York Times) about “holistic cuisine,” immersive dining, and how food experiences can push boundaries, spark dialogue, and inspire climate and food system change. Then, Dani speaks with David Gelles about his forthcoming book Dirtbag Billionaire: How Yvon Chouinard Built Patagonia, Made a Fortune, and Gave It All Away, and what Patagonia's story reveals about business, climate, and responsibility. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit "Roadmap to a Delicious, Nutritious, and Regenerative Food Future for All,” In partnership with the McKnight Foundation and the Broadway Green Alliance. Award-winning actress and environmental activist Alysia Reiner (Orange Is the New Black, Ms. Marvel) joins Danielle Nierenberg for a conversation on art and advocacy. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

[Part 2] 11 Tips For Beginners To Replace Eggs With More Nutritious Whole Foods Alternatives (With Suggested Recipes) In the second half of this episode hear more great tips about how to make favorites like egg salad, mayo, omelets and more, all with ingredients that are much healthier (and more ethical) than eggs. Written by Brigitte Gemme at Vegan Family Kitchen. #vegan #plantbased #plantbasedbriefing #wfpb #eggs #replaceeggs #veganeggs #plantbasedeggs ======================= Original post: https://veganfamilykitchen.com/replace-eggs/  ===================== Book: Flow In the Kitchen: Practices for Healthy Stress-Free Vegan Cooking Brigitte offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com. Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

[Part 1] 11 Tips For Beginners To Replace Eggs With More Nutritious Whole Foods Alternatives (With Suggested Recipes) Brigitte Gemme shares tips about how to replace eggs in cooking - in both egg-centric dishes (e.g., omelets) and in those recipes where they play a support role (baking). The best part is that eggs can be substituted with whole food ingredients that are far more nutritious and health promoting. Written by Brigitte Gemme at Vegan Family Kitchen. #vegan #plantbased #plantbasedbriefing #wfpb #eggs #replaceeggs #veganeggs #plantbasedeggs ======================= Original post: https://veganfamilykitchen.com/replace-eggs/  ===================== Book: Flow In the Kitchen: Practices for Healthy Stress-Free Vegan Cooking Brigitte offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com. Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Ever thought Swiss chard was just for looks? In this video, you'll discover why this colorful, long-lasting green is one of the most productive and delicious plants you can grow. I'll walk you through everything you need to know to grow Swiss chard from planting to harvest. You'll learn how its biennial nature gives you harvests for up to two years, how to harvest for maximum regrowth, and simple ways to handle pests without chemicals. Plus, I'll share my favorite ways to use every part of the plant, from crunchy stalk snacks to savory lasagna and even garden-fresh smoothies. If you want a plant that's beautiful, resilient, and puts fresh greens on your plate almost year-round, Swiss chard is a must for your garden. IN THIS VIDEO: ➝ Shop Fall Seeds: https://gardenary.samcart.com/products/fall-seed-collection-2025 ➝ Shop Kitchen Garden Revival: https://gardenary.samcart.com/products/kitchen-garden-revival ➝ Visit the Gardenary Shop: https://shop.gardenary.com/discount/YOUTUBE (use code YOUTUBE for 10% off!) Follow Gardenary Here: Instagram: https://www.instagram.com/gardenaryco/ Facebook: https://www.facebook.com/gardenaryco Garden Coaching: https://www.gardenary.com/coaches Find a Garden Coach Business in Your Area: https://www.gardenary.com/businesses

In episode 127 of Don't Eat Poop!, our hosts Matt and Francine talked about a technological breakthrough that could zap the pathogens out of raw milk while preserving its beneficial components.Well, in this episode they are joined by the man behind it all, Bob Comstock, the Founder and CEO of Tamarack Biotics, the company that's developed this UV-based pasteurization process.Tune in to discover how this technology makes nutritious and safe milk, how it will replace thermal treatments, and how it's already making its way to the rest of the world.In this episode:

Every Saturday morning, Weekend Breakfast focuses on an area of 'wellness' - health, relationships, mental health, career, home - it's all about practicing healthy habits to attain better physical and mental health outcomes. CapeTalk’s Sara-Jayne Makwala King is joined by dietitian Carla Pool and Chef Eli Williams, co-hosts of Discovery’s HealthyFood Studio experiences. Weekend Breakfast with Sara-Jayne Makwala King is the weekend breakfast show on CapeTalk. This 3-hour morning programme is the perfect (and perky!) way to kickstart your weekend. Author and journalist Sara-Jayne Makwala-King spends 3 hours interviewing a variety of guests about all things cultural and entertaining. The team keeps an eye on weekend news stories, but the focus remains on relaxation and restoration. Favourites include the weekly wellness check-in on Saturdays at 7:35am and heartfelt chats during the Sunday 9am profile interview. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Institutional meals feed millions, but can they also drive sustainability? Dr. Laure Saulais unpacks the complex systems behind institutional foodservice and shares insights on aligning health, policy, procurement, and sustainability goals in healthcare and beyond.

Episode Summary Wellness pioneer and bestselling author Doug Evans reveals how sprouting can transform your health and wallet. Learn how to grow nutrient-dense vegetables on your countertop in just 5 days for under $1 per serving. Doug shares his incredible journey from fast food addiction to thriving on living foods, and explains why sprouts are up to 100x more nutritious than mature vegetables. Guest Bio Doug Evans is a visionary entrepreneur, wellness advocate, and bestselling author of The Sprout Book. He co-founded Organic Avenue, one of the first organic cold-pressed juice brands in the US, and later created The Sprouting Company, making it easier than ever for people to grow nutrient-dense food at home. Key Topics Covered Doug's Health Transformation From eating 4 cotton candies at basketball games to a plant-based lifestyle His typical McDonald's meal: Big Mac, Quarter Pounder, 9-piece nuggets, large fries, vanilla shake, apple pie, and hot fudge sundae Lost family members to diabetes, cancer, and heart disease before discovering plant-based nutrition Started sprouting 30 years ago after seeing sprouts at Union Square Farmers Market Why Sprouts Are Nutritional Powerhouses Up to 100x more nutrient-dense than mature vegetables Sprouted lentils increase vitamin C by 300% and quadruple antioxidants in just 3 days Travel only 2 feet (counter to table) vs. 2,000 miles for average vegetables You eat the entire plant: root, shoot, endosperm, and embryo Top Sprouts & Their Benefits Broccoli sprouts: Highest in sulforaphane (anti-cancer compound), most bioavailable on day 3 Alfalfa: More beta-carotene than GMO golden rice, plus vitamin C and chlorophyll Sprouted legumes (mung beans, lentils, chickpeas): High in amino acids, keep you full Red clover: Beautiful texture, mild flavor, great crunch Getting Started with Sprouting 1/4 cup of seeds = 5 cups of sprouts in 5 days Costs under $1 per serving No soil, sunshine, or fertilizer needed The Sprouting Company's jar features: larger vessel, better drainage, stainless steel filter Seeds are tested for pathogens and microplastics How to Use Sprouts Add to any meal: salads, smoothies, juices, wraps Mash with avocado and wrap in nori for quick meal Top pizzas, tamales, soups - increases nutrition 1000x Can eat directly from the jar as a snack Store fresh homegrown sprouts for over a week Key Takeaways Sprouts are vegetables, not just garnishes - they can be entire meals Growing your own eliminates plastic packaging and ensures freshness Perfect for food deserts or anyone wanting local, organic produce year-round The most nutritious food is paradoxically also the lowest cost Sprouting breaks you free from processed foods and reconnects you with natural flavors Resources Mentioned The Sprout Book by Doug Evans Eat to Live by Dr. Joel Fuhrman The Sprouting Company: TheSproutingCompany.com Follow Doug: @dougevans on Instagram and TikTok Notable Quotes "What if I told you that you can grow the most nutrient dense food on the planet in five days on your kitchen countertop, without soil, without sunshine, without fertilizer?" "Everybody should be sprouting, everybody should be eating sprouts." "Most people are living to eat... but we should eat to live." "The world is hungry for fresh produce, and miraculously, sprouts grow in all climates, all seasons, all geographies." Host Stacey Heiney (Guest host for The NHL Today Podcast) Organic farmer and wellness advocate FREE Resource: Get Stacey's healthy vegan Sauces, Dips & Dressings e-book: https://theherbanfarmacy.mykajabi.com/the-secret-is-in-the-sauce Website: theherbanfarmacy.com Instagram: @theherbanfarmacy Connect with Doug Instagram: @dougevans TikTok: @dougevans Website: TheSproutingCompany.com Doug answers questions and supports the sprouting community directly Note: Doug lived exclusively on sprouts for 30-day periods while living in the Mojave Desert, proving their complete nutritional value.

In this eye-opening episode, I unpack the shocking truth about nutrient loss in modern fruits and vegetables. A 2023 review found that today's produce contains significantly fewer vitamins and minerals than in decades past. Some nutrients have dropped by up to 80% since the 1950s!We explore how industrial agriculture, depleted soils, and synthetic fertilizers have impacted our food and, more importantly, how we as home gardeners can grow more nutrient-rich produce by focusing on soil health. Soil nerds, unite!I talk about the essential role of soil microbes and organic matter in our soil in creating nutritious food (and how synthetic fertilizers can't compete), how composting, mulching, and no-till gardening can restore soil health, and give you actionable tips for increasing nutrient density in your own garden. If you care about what goes into your food and on your family's plate, this is a must-listen. Let's dig in!Save 20% on your new own-root rose plant at Heirloom Roses with code JUSTGROW https://heirloomroses.comReferenced episodes:Ep. 18 - Garden Talk Tuesday: Plant Nutrients and Why You Need to Know ThemFocal Point Friday: Plant Nutrient BasicsCompost EpisodesFind the full show notes at https://justgrowsomethingpodcast.com/episode/is-homegrown-produce-more-nutritious-how-your-soil-makes-the-difference-ep-260

Your Vegetables Are Getting Less Nutritious and Eating Meat Is Part of the Problem, Study Finds New research shows that rising temperatures and higher carbon dioxide levels could reduce the nutritional value of key vegetables like kale, spinach, and arugula, posing a serious challenge to global health as the climate crisis worsens. Listen to today's episode written by Charlotte Pointing at VegNews.com #vegan #plantbased #plantbasedbriefing #nutrientdensity #climatechange ========================== Original post: https://vegnews.com/climate-crisis-leafy-greens-less-nutritious  Related Episodes: Use search feature at https://www.plantbasedbriefing.com/episodes-search    ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

What'd you like? Send us a text.The Duck Logic guys talk about worm farmers, competitive kite flying, grocery stores on wheels, and the children's show Diver Dan.Then: rhetorical questions, mushy cigarettes, a needless health class film, and a must-have unless kitchen item.

On this episode, we have Eric Smith who is the Founder and CEO of Edacious. Edacious offers radically easy lab testing and intuitive nutrition software for food system professionals. They're working on turning nutrition data into actionable insights for people and planetary health. Eric's on a mission to redefine food quality using hard data. Through his work at Edacious, he's helping brands measure, benchmark, and communicate the nutritional value of their products so consumers can truly understand what they're eating. We explore:   Why the current Nutrition Facts Panel fails us How nutrient density can drive real market demand for regen products What kinds of data regenerative brands should be gathering now And how Edacious is building a first-of-its-kind food quality benchmarking system You'll hear Eric break down complex concepts like bioavailability and phytochemicals in clear, actionable ways – plus explain how regenerative brands can use this data to differentiate themselves in a crowded market. If we weren't already super bullish on how nutrient density can create increased demand for regenerative products, then we definitely are now. Episode Highlights:

KVMR's Lydia Thomas rode along with a volunteer Meals on Wheels volunteer to learn how it works and to meet some of the locals who depend on the the service. 

DESIGN YOUR FAMILY'S UNIQUE HOMESCHOOL THAT YOU'LL LOVE! https://littlebylittlehomeschool.com/blueprint   Three times a day (plus snacks!), you've got at least a few sets of eyes looking to you, the homeschool mom, for nourishment. In plain English: you're responsible for feeding everyone over and over and over again. Lol! It's easy to get off track with nutrition and the budget when it comes to getting food into the house and onto the table. Today's guest is Chandis of Close to Nature. She is a registered dietician nutritionist, along with being a homeschool mom herself who is passionate about helping others enjoy the amazing food God has provided for us. You will be encouraged by her simple and authentic approach to fueling her family's bodies on a budget, so grab your pen and notebook to take a few notes! ♥ Leigh   Close to Nature website: https://www.closetonature.health/ Close to Nature course (Use code LITTLEBYLITTLE for 20% off!): https://www.closetonature.health/courses/eating-close-to-nature         CREATE YOUR HOMESCHOOL FAMILY'S HOME TASK SYSTEM https://www.littlebylittlehomeschool.com/tidyhome    LITTLE BY LITTLE HOMESCHOOL CONFERENCE TICKETS:  https://littlebylittlehomeschool.com/conference   GET EXCLUSIVE MENTORSHIP WITH LEIGH https://littlebylittlehomeschool.com/mentorship   SIMPLIFY YOUR MEAL PLANNING https://littlebylittlehomeschool.com/meal       Website -  https://www.littlebylittlehomeschool.com Newsletter -  https://littlebylittlehomeschool.subscribemenow.com/ Community - https://www.facebook.com/groups/homeschoollifestylecommunity  Follow - https://www.instagram.com/littlebylittlehomeschool/ Connect - info@littlebylittlehomeschool.com   Listen to these related episodes: 49. 7 Tips to Stay On Track with Housework During the Summer Break from Homeschool    268. 4 Spots In Your Home To Stop Neglecting And Get Under Control During The Summer    120. Why Homeschooling Can Lead To A Better Marriage: 4 Results From Educating Together 

If you've ever told a patient to “choose chicken instead of pork,” this episode might surprise you.Kristen Hicks-Roof, PhD, RDN, joins us to unpack the nutritional profile of pork — including which cuts meet heart-healthy criteria, how it compares to chicken, beef, and plant-based proteins, and the evidence behind its role in a balanced diet.We also dive into pork's potential as a flavor vehicle — helping patients enjoy more vegetables and fiber-rich foods. (Think: Brussels sprouts with a little bacon) In this episode, we cover:Lean vs. processed pork: what the data showsThe most common myths clinicians believe about porkNutrient density, affordability, and sustainability in practiceHow pork can enhance flavor and make healthy meals more appealing Whether you're counseling cardiac patients, working with selective eaters, or simply want clearer talking points, this episode will help you guide patients with confidence.Listen to my first conversation with Kristen unpacking everything you need to know about what a Registered Dietitian does and how you can refer your patients to one on Episode 50!Resources:Join the Pork and Partners Community Access the FREE Pork and Partners ResourcesComparison of Lean Ground ProductsPork Cares Sustainability ReportKristen complied a ton of research. Check it out in this Google Doc.Any Questions? Send Me a MessageSupport the showConnect with Colleen:InstagramLinkedInSign up for my FREE Newsletter - Nutrition hot-topics delivered to your inbox each week. Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer.

In this episode, I speak with Bethany Gettis, a certified holistic nutritional consultant and founder of Nutritious and Delicious. We explore the impact of blood sugar imbalances on fertility and discuss dietary and lifestyle changes to support blood sugar management and enhance fertility. Bethany shares her personal experience with PCOS and offers practical advice on nutrition, stress management, and supplements for achieving hormonal balance. The episode also highlights lab tests to consider and provides a free seven-day fertility meal guide.00:00 Introduction to Blood Sugar and Fertility01:14 Meet the Expert: Bethany Gettis01:50 Understanding Blood Sugar Imbalances04:33 Personal Journey with PCOS08:31 Dietary and Lifestyle Changes for Blood Sugar Balance22:10 Supplements and Herbs for Blood Sugar Regulation28:48 Lab Tests and Final Thoughts31:44 Free Resources and Closing RemarksConnect with Bethany:Website (with socials + podcast): www.ndelish.com7-Day Fertility Meal Guide Freebie:Intro Video: https://youtu.be/SF63o9fbEFwPDF: https://drive.google.com/file/d/1IBk1zVcCW2132D_NZTwEkbZ6mSmZngIq/view?usp=drive_linkAre you currently on your TTC or fertility journey?

"And the King will answer them, ‘Truly, I say to you, as you did it to one of the least of these my brothers, you did it to me.'" - Matthew 25:40Millions of people around the world need the basic necessities of life, but even more importantly—they need the Gospel. One organization is helping them receive both. Kelly Miller joins us with an impact report.Kelly Miller is the CEO and President of Cross International, an underwriter of Faith & Finance.A Ministry Model Built on PartnershipCross International's approach to global missions is unique. Instead of working independently, they partner with local Christian organizations, churches, and nonprofits in the countries where they serve.These local partners know their communities far better than we do, and Cross International's role is to walk alongside them and help them expand on what God has already called them to do.This collaborative model not only maximizes impact but also reflects the unity of the Body of Christ as believers across the globe work together to serve those in desperate need.An Impact Report: What God is Doing Through Cross InternationalCross International's mission goes beyond charity. It is about sharing Jesus' love while addressing critical physical needs.Here's a snapshot of what God is doing through their ministry:40,000 children and adults receive food support annuallyOver 3 million servings of fortified rice were provided last year16,000 people gained access to clean, safe drinking waterHundreds of thousands received medical supplies and essential medicinesEach of these numbers represents real lives being changed—people who are now experiencing hope, stability, and the love of Christ.Serving in Crisis: Cross International's Work in HaitiHaiti has endured political instability, gang violence, and natural disasters, yet in the midst of turmoil, Cross International continues to bring hope.Key Ministries in Haiti:Primary education for thousands of childrenTutoring and vocational training to prepare young people for employmentDaily nutritious meals—often the only meal a child will eat all-dayDespite the negative news headlines, God is moving in Haiti, and Cross International is at the forefront of that transformation.Caring for Orphans and Vulnerable Children in AfricaIn many African nations, AIDS, poverty, and natural disasters have left countless children orphaned and homeless. Through their partnerships, Cross International provides:Education and tutoring for at-risk childrenDaily meal support for children without food securityHome rebuilding for families living in unstable, mud-based housingBy offering stable housing, education, and nourishment, Cross International is breaking the cycle of poverty for these children and their families.One of the most inspiring aspects of Cross International's work is how it transforms entire communities.Take Malawi, for example—a country where child malnutrition and extreme poverty are common. Without the feeding program, many children would not go to school. The cycle of poverty would continue. In many cases, young girls would be married off at 11 or 12 years old because their families cannot afford to feed them. This program is breaking that cycle.Through Cross International's work in Tanganyika, Malawi, over 500 children receive food, education, and discipleship—offering them a new future filled with hope and purpose.Meeting Spiritual Needs Alongside Physical OnesCross International provides food, water, and education, but it also shares the life-changing truth of the Gospel with its beneficiaries.Children need to be rooted in God's Word from a young age because navigating life becomes much harder without it. When they learn early on, they grow up with the unshakable truth that God is their provider, guiding and sustaining them through every season of life.Cross International's faith-centered mission is a direct response to 1 John 3:17, which reminds us that true love for God is demonstrated in how we care for those in need.How You Can Partner with Cross InternationalCross International has launched the Thriving Kids Initiative, a program designed to help orphaned, vulnerable, and disabled children not only survive but thrive.By focusing on three key areas:Strengthening familiesBuilding faith communitiesProviding essential resources (food, water, shelter, education)Cross International creates a foundation for long-term stability and spiritual growth.For just $62 a month, you can provide:Nutritious mealsClean and safe drinking waterEducation and discipleshipVisit crossinternational.org/faith to become a monthly partner.As believers, we are called to use our financial resources for God's purposes. Partnering with Cross International is a tangible way to invest in lives, eternity, and the Kingdom of God.God entrusts us with wealth so we can join Him in His work, using our resources to further His Kingdom. As the Body of Christ, let's come together to transform lives and bring the hope of Jesus to those in greatest need.On Today's Program, Rob Answers Listener Questions:I have a question about rebalancing for 401(k) accounts. My husband and I are both retired now, and our advisor is advising us to rebalance. I'm not sure what the pros and cons are of rebalancing. What should I know about it?I have a few hundred thousand dollars that I want to invest, but I don't know where to start. I have about $100,000 in a savings account and another $100,000 in an 18-month CD, earning 4.5%. What should I do with this money to start investing it?I have a question about how Social Security benefits are calculated. Do they base them on my last employment or my highest income during my working years?Resources Mentioned:Faithful Steward: FaithFi's New Quarterly MagazineCross InternationalSavingForCollege.comWisdom Over Wealth: 12 Lessons from Ecclesiastes on Money (Pre-Order)Look At The Sparrows: A 21-Day Devotional on Financial Fear and AnxietyRich Toward God: A Study on the Parable of the Rich FoolFind a Certified Kingdom Advisor (CKA) or Certified Christian Financial Counselor (CertCFC)FaithFi App Remember, you can call in to ask your questions most days at (800) 525-7000. Faith & Finance is also available on the Moody Radio Network and American Family Radio. Visit our website at FaithFi.com where you can join the FaithFi Community and give as we expand our outreach.

Nutritious crops aren't getting to the people who need nutrition most, even in one of the most fertile places on Earth: Indonesia. Exploring some of the forgotten foods from the country's more than 17,000 islands, food entrepreneur Helianti Hillman explains why centering food policy on biodiversity, rather than monoculture, is the key to healthier people and a healthier planet.