Podcasts about pescatarian

Happy Victory Monday and GO BIRDS!! Today we talk to “The Deli Boys,” the tag team champions of hoagies: Matt Buddha and Beau Neidhardt of Liberty Kitchen. They give us the story behind their viral Kale Caesar hoagie and how they had to think fast to keep up with the sudden hype. We talk about Philly's obsession with hoagies and why you DO NOT call it a “sub”, sandwich engineering (yes, it's a thing) and how they ended up on the Drew Barrymore Show.  On February 2nd at Live! Casino, join us at The Tasties for an unforgettable night of culinary excellence. Ceremony tickets are sold out, but you can still join the afterparty on our website 00:00 Pescatarian scrapple and a global Guinness shortage 09:36 In It To Win It: We choose a winner for a $100 Varga Bar gift card. Listen to our next episode (#100!) for more prizes! 11:06 James Beard Nominations: Philly is well represented in this year's long list 20:49 Events and Pop-Ups: Things are heating up in the middle of winter with plenty of places to try something new 35:06 Matt Buddha and Beau Neidhardt of Liberty Kitchen talk Drew Barrymore, pro wrestling, and sandwiches gone viral 01:09:35 Best Bites: Pizza, pasta, and reading Dave's diary. Plus: Eli's hot take on a certain pizza topping… And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: We're thrilled to welcome Soom Tahini to the Delicious City family! As the gold standard in tahini, their commitment to quality and flavor is the perfect match for our celebration of Philly's incredible food scene. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

0:00 - 1:00 introduction 1:00 - 3:42 S.A.D and Keto 3:42 - 6:12 Mediterranean Diet and IF6:12 - 8:26 Vegan and Vegetarian Diet 8:26 - 9:51 Pescatarian and Whole309:51 - 11:49 Paleo and EC Synkowski 11:49 - 13:51 Tracking Macros and Zone 13:51 - 15:30 Carnivore and Intrinsic Diet 13:30 - 17:06 Custom Diet Welcome back to CBG Radio! Struggling to find the right diet for your lifestyle and health goals? In this episode, Coach Justin takes you through the best and worst diets, from the S.A.D and Keto to the Mediterranean, Vegan, Paleo, and even Custom Diet plans.Discover the pros, cons, and unique features of each approach, along with insights on tracking macros and the controversial Carnivore Diet. Whether you're focused on health, weight loss, or overall well-being, this guide will help you choose the perfect fit. Tune in and find the diet that works for you!__________________________________The CBG Radio Team-Get A Free Metabolic Assessment:https://cbgonlinesports.myclickfunnels.com/free-metabolic-assessment-YouTube: CBG YouTube-Instagram:  CBG InstagramJoin our FREE Nutrition Facebook Page https://www.facebook.com/groups/cbgnutritiontribeWant to lose body fat, build muscle, and look like you Crossfit?Book a Call With Us!

I was not raised having a steady diet of fish. It was a rarity but always appreciated when it happened. I was raised on a farm with your basic meat and potatoes diet. I loved beef and poultry and just about any and all vegetables (except celery, try as I might, I never was able to enjoy it). Life goes on, I get older and find that many of the foods I enjoyed in my youth are no longer user-friendly. So, I no longer eat them. I find that if I eat a small portion occasionally, I am ok. As I found out earlier this week, the word occasionally is truly key. I had beef liver two days in a row. Truly a mistake.I recently listened to a podcast about the value of eating organ meat. I always enjoyed liver and onions (yes, it can really be a tasty meal) so decided to give it a try. You can no longer buy it from the butcher's counter. It is in the frozen food section of the grocery store. Since it is frozen you need to prepare the whole package once it is thawed. I am the only one who likes it, so that means two days in a row of eating beef. Something I have not done in years. Suffice to say, day two was not a pleasant experience. I will not bore you with the details. It was hours of intense abdominal pain. It still feels like my stomach was forcibly removed, stomped upon, and put back in. Each day it feels a tad better, thank goodness.Lesson learned. For me, I will only eat meat once a month. We are all different and need to figure out our own path. We are going to be sharing a side of beef next month from a local farm who has been our neighbor for decades. We know it has been raised without all the questionable things that are fed to commercially raised cattle. I will try beef again when it arrives. There is a good chance it is not the beef but the additives that my body is rebelling against. I will keep you posted.Bottom line, listen to your body in your path to cleaning up your diet. At least for me, it is not worth the pain and suffering of eating foods which I know are reactive. There are lots of options. Do not hesitate to take notes in a journal to keep track of your food experience history.Till next time, Move Well, Stay Healthy, Be Happy and every day identify at least one thing for which you are grateful.The 5% Club is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to The 5% Club at 5percentclub.substack.com/subscribe

Plant-based cheese is better than ever, but can we expand our expectations of cheese to ease our reliance on Big Dairy?Cheese is delicious. Even aspiring vegans find cheese hard to quit. But making dairy cheese is not only rough on the planet — the dairy cows' lives aren't great either. In this episode, we're getting the full picture of the impact of dairy cheese, including the United States' decades-long surplus cycle with the cheese industry and how it's connected to Pizza Hut's Summer of Cheese. We're chatting with famed vegan chef and cheese icon, Miyoko Schinner about how far plant-based cheese has come and her favorite plant-based cheese bases. We're learning practical tips to learn to love plant-based cheese, and having our very own cheese taste test.

We heard from listeners that one of the top barriers to eating plant-based is who we eat with. So much of our food is rooted in culture and tradition, and breaking from the norms of our social circles may create some dinner table friction. But we're here to help!On this episode, you'll hear: Listeners share how they're family reacted when they started eating plant-based. Tried and true advice on how to eat in harmony with meat eaters. How Isaias Hernandez's family reacted when he became vegan and what his vision of a more equitable plant-based future looks like. Data-backed responses to the most common questions you mat get as a first-time plant-based eater. 

Special thanks to Dan Belson as he reveals life on the dating apps, plus...the return of the song quiz, flash back game time, what's that sound?

Plant-based eating is one of the most impactful climate actions we can take, but changing our diets can be overwhelming. How can we get started and stick with it?On this first episode of Second Nature, we're hearing from listeners about how they've started adding more plants to their plates, finding inspiration in delicious recipes, and getting inspiration from the power of our collective action. ‍On this episode, you'll hear:Motivation and practical tips from listeners across the plant-forward spectrum: flexitarians, vegetarians, and vegans.An interview with food writer Alicia Kennedy about how the food industry needs to reckon with the environmental impact of meat, plus delicious plant-based recipes to try.How our collective shift to more plant-based meals can impact the meat industry.

Our special guest, Julie Ann Davey, RN, MSN, ANP-C, ACNP-C, will discuss everything you need to know about common diet trends. Welcome to Humanized! Each week, we feature top experts in personalized health and functional medicine through engaging interviews and presentations. You'll get practical advice on diet and nutrition, lifestyle, toxins and disease, hormone imbalances, nutrient deficiencies, inflammation, digestive health, mental health, the fast-changing world of genomics, and so much more. All presentations are available as videos, podcasts or transcripts – whichever form is most convenient and enjoyable for you! Visit us at: https://humanizedhealth.com Subscribe to get weekly updates at: https://omniform1.com/signup/v1/5e736dfb8a48f751fdd6aa8a_604bd3c799f0b7086d1de9a4.html

Have you been experiencing unusual symptoms that Western medicine has been unable to help you with? I know this feeling wholeheartedly, as I've been sharing my experiences in decoding this mystery throughout the podcast since my initial episode back in August 2022. So many conditions are undiagnosed in Western medicine, often being put into a label called "autoimmune conditions", or "chronic illness" - but is this truly chronic, or are there stones left unturned that can help you heal in a more natural and holistic way of living? These are some of the secrets uncovered on this episode with one of the founders of the FIG (Food is Good) app, Andrew Hollar. I have no idea how I was guided to this app, but it was Divine intervention as I truly do believe having this powerful resource at my fingertips has helped me cut through the noise online about what foods can help heal versus trigger the symptoms I was experiencing. If medicine is prescribed that is taken through the mouth, why isn't the Food you eat also considered as medicine? This episode will reveal all, including how to heal the "invisible illness" through any dietary restrictions you have without feeling restricted by a list of 5-10 foods! From a Vegan or Pescatarian diet, to Gluten, Soy, and Dairy free needs, to the Low Histamine diet (which inspired Andrew's journey and my own), the FIG app will help you release the food anxiety, and learn how feel the FIG (food is good) again! About Andrew:Andrew Hollar is the co-founder of Fig, an app that helps people with dietary restrictions find food they can eat. Andrew started Fig after discovering that a modified diet was the answer to years of mysterious health issues in his own life. He and the Fig team are committed to helping everyone feel their best through food.Connect with Andrew + Learn more about FIG:FIG app - https://foodisgood.comInstagram -  https://www.instagram.com/foodisgoodco/Support the showConnect with me: Join my Live Vibrant Sisterhood -it's not too late to join! - DM me for deets or click here to preview! I'm on the Gram! Find me on Instagram @mozen_wellness, click here to DM! Would love to hear how you're experiencing this episode + the pod. Are you on the new Threads? Follow me for a daily dose of ALIVENESS! Come ALIVE with me - click here to see what's new: https://bio.site/mozenwellness Support the show + help us continue healing mental health through this podcast!

In another highly motivating episode of the "MOPPC", the guys discuss sayings they're leaving behind in 2023, P gets some things off his chest concerning therapy and the guys take "other fish in the sea" to another level. Learn more about your ad choices. Visit megaphone.fm/adchoices

You may be familiar with Heavy Metals from the context of lead poisoning in children. But did you know there are many others, and that exposure could be through pollution, food, dental fillings and cosmetics??In this episode of the Midlife Mommas, Cam and Amelia explain what heavy metals are, what vital organ systems they affect, how to get tested for them, and the detox protocol that Cam is undergoing right now! If you've ever eaten fish, ever used cosmetics with pigment, or have any dental fillings, you'll want to listen to this one. Oh wait, that's EVERYBODY!This isn't meant to scare you. We aren't alarmists. But it is intended to inform you about the dangers of heavy metal exposure and explain how to detox from them.00:00 Movie plot about legal assistant uncovering poisoning.04:21 Research found acceptable heavy metal levels; serious health risks.08:40 Various symptoms may indicate chronic toxicity buildup.12:55 Special urine collection and chelating pill test.13:30 Chelating removes heavy metals for detoxification.19:35 Concern about potential exposure to heavy metals.22:41 Yesterdays' activities: walking, sauna, detox tips.25:00 Regularly consult a functional medicine provider for esoteric tests.26:34 Guaranteed to find someone for listening today.Stay Connected!Amelia Website: https://www.thehelpfulplate.com/ IG: https://www.instagram.com/thehelpfulplate/ Cam Website: https://www.camoyler.com/ IG: https://www.instagram.com/heymomma_cam/ TikTok: https://www.tiktok.com/@heymomma_cam Midlife Mommas IG: https://www.instagram.com/midlife.mommas/ Please share, rate, and review the podcast. We appreciate you! ❤️

In another highly motivating episode of the "MOPPC", the guys discuss sayings they're leaving behind in 2023, P gets some things off his chest concerning therapy and the guys take "other fish in the sea" to another level. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Casey:My name is Casey Kang Head. I am a 3x survivor of acute lymphoblastic leukemia & stroke survivor. I am now a cancer coach that teaches survivors how to reclaim their life and learn how to live differently to ensure they are stronger physically, mentally & emotionally so they don't live life in fear.I am an Author of “Finding Your Way Back to Heart Center; Cancer Treatment Ended Now What?,  personal trainer, Yoga instructor, Yoga for oncology certified, Yoga for Trauma, Cancer Exercise Specialist, PN Level 1 Nutritionist, Restorative Yoga, NICABM Trauma Certified, Happiness Certified, Level 1 Reiki Healer and lifelong learner. I am dog mom to Lily.  You can find me on IG & FB @thehappierhustleWebsite LinkedinYoutubeCasey's candid retelling goes beyond the trials of treatment, exploring how the ordeal compelled her to redefine her life's priorities and the very concept of health itself. Her poignant narrative is a potent reminder of the human spirit's indomitable will and the intricate tapestry that true well-being weaves, far surpassing diet and exercise.As Casey transformed adversity into advocacy, she now stands as a cancer coach, helping others navigate the tumultuous waters of post-treatment life. Our discussion highlights the key lifestyle changes she embraced – -a transition to a nourishing plant-based Pescatarian diet-the pivotal role of mental health -and the overarching imperative to reduce stress. We talk about the exciting realm of epigenetics and its potential impact on our health destinies, as Casey underscores the necessity of holistic self-care, from the food we eat to the boundaries we set. Her insights offer practical strategies for anyone intent on fortifying their defenses against illness and fostering a life of balance, wellness, and mindful presence. Join us as we chat about the journey of resilience and embrace the transformative power of a health-conscious lifestyle.

11/07/23 - Dr. Jack Stockwell, NUCCA Chiropractor & GAPS Practitioner, joins to discuss the importance of herbs and enzymes for brain health, what the lack of nutrients contribute to Alzheimer's and other forms of dementia, and the importance of incorporating certain fish into your diet for better brain health.Hear more from Dr. Jack Stockwell on the Good Day Health podcast at GoodDayHealthShow.com, and find him online at ForbiddenDoctor.com and JackStockwell.com.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4342406/advertisement

Is it safe for children to be pescatarian? Understand the benefits, watch-outs, and potential mistakes when raising a pescatarian child. Get full information on the blog: https://thenourishedchild.com/blog/

You've probably heard that eating fish can be very good for you. But, did you know that there's a vegetarian-type diet that is focused primarily around eating fish and seafood? It's called the pescatarian diet. Today, Rob and Sandra interview author, Cara Harbstreet, RD, about the pescatarian diet and what it enTAILS

Have you ever wondered what it means to be a vegan, a vegetarian, a flexitarian or a pescatarian? What about the difference between a vegan diet, a plant based diet or a plant forward diet? Welcome to our latest podcast episode where we explore the world of all the diets that are trying to reduce or eliminate animal products. Today we'll dive deep into each of them and explain their differences, similarities, and why imperfection is part of the process of making more plant based choices or going vegan. We'll also be taking a closer look at the full definition of veganism, and I give you my perspective on how we need to reframe the way we judge ourselves when making a choice that wasn't "perfect", and why there are more and more of these labels than ever before, when it comes to eating in this way. Whether you're curious about these diets and ways of eating or just looking to learn more, this episode is the perfect place to start. Join us as we discuss veganism from a different perspective, and I give you an important question to ask yourself when incorporating more plants into your diet, so that the changes last and are sustainable. For additional resources check out the show notes for this episode. To learn more about the work we do, and explore our courses, blog, recipes and more, visit brownble.com

Melissa Stevens Dad finally agreed to go fishing with her so she could finally show him what she does for a living. Her Dad happened to show me some photos when he returned, and I was blown away.  OMG!  I've never seen any woman reel in fish this big! I had to meet her. Melissa will tell you herself she's not the only woman out there fishing at this level, she's just the only one I know about. I am aware that more women than ever are taking up fishing and that's a good thing. Research shows women who fish are happier and healthier. If that's the case Melissa must be freakin ecstatic.   The fish she caught when her Dad went along was a Swordfish weighing about 90 to 110 pounds and was about 6 ½ feet tall from the tip of his tail to the end of the bill.  Yes, this woman catches fish much bigger than she is. The fish in the shot of her leaning back on the boat, the photo with blood all over the bottom of the boat (gag me) is a large tuna. Then there's that a 302-pound swordfish she's posed with. And a shot with her posing with what looks to me like a giant goldfish. Those are American Red Snappers. Melissa said the biggest fish she ever caught on a rod and reel personally, was roughly a 900 pound bluefin tuna out of a fishery in Nova Scotia where they were not permitted to remove them from. And the largest fish she ever caught commercial fishing, working on a commercial boat, was... a 940 pound swordfish!   I asked her. “How the heck do you even pull these fish with your arms? "I mean, what kind of unusual strength do you have?”  “Most of my strength” , said Melisa,  “comes from pure stubbornness.”  I'm was left speechless seeing what Melissa has been doing for a living for the past 14 years, and I had to wonder, what would inspire a young woman to go in this direction? Melissa said, “Mom and I grew up watching a lot of this sport fishing on television, most specifically a show called Walker's Kay Chronicles. It's the show that really started off sport fishing in the public eye. And I always wanted to be on the boat my whole life and instead of taking the traditional route after high school, I dug my heels in and I went fishing.” So yes, Melissa's gone fishing and living her dream! I too loved watching sport fishing shows as little girl, and I too am living my dream, telling other peoples fish tales.  LOL Oh and Melissa's 'quite the catch herself', but dating her means you'll have to understand she smells like a fish a lot. LOL We laughed about that. Melissa is from CT, lives in Fla. and fishes often in Venice, Louisiana. If you want to go fishing with her, which many people do, you can book a fishing trip with her at Southern Catch Outfitters in Venice, Louisiana. Melissa says, "People come from all over the world come to fish in Venice." Most of their customer basis is from the Gulf Coast area, Texas, Louisiana, Mississippi, Alabama, and Northern Florida, just because it is a very easy drive. But she said, they're only an hour and 15 minutes from New Orleans airport and there is a direct flight from LaGuardia Airport in NY right there. So they do have quite a few customers from the tri-state area that join them.  Enjoy this podcast of our live radio conversation on The Debbie Nigro Show. If you'd rather read than listen - the audio treanscript is below. In case you want to know more about Melissa Stevens check out:   https://www.southerncatchoutfitters.com/  Melissa Stevens Facebook Page: Southbound Tackle  https://www.facebook.com/southboundtackle/ I like to follow her 'catches' on Instagram: @SouthboundTackle ********************************************************* AUDIO TRANSCRIPT:  0:00:00 It's time for the Debbie Nigro Show with Debbie Nigro, who says she's still a babe, or at least she thinks she still is. That's right, attitude is everything, and Debbie's delusionally young. No one sees the glass of Cabernet half full like Debbie. She's fresh air with a magnetic flair, but some day has arrived, and as far as she's It's time to roll. 4 0:00:24 They say when you cast off, you never know what you'll reel in. Research shows the real catch isn't something you can hold or see, but something you can feel. Yes, it's about happiness and grit and learning patience and it's very good for your health. 1 0:00:48 Fishing it is, and women who fish have all these things going on. They're being encouraged to get out there, fish more. I don't know if you guys know any women who fish. I don't know many. I love the idea of it. I don't bait and I don't like getting in the way of a big fish coming on board. But, you know, I like the idea of it. I saw a photo of a girl. I'll call her a woman because she is a young beautiful woman, that blew my head. I was like, what am I looking at here? She was holding a catch of a day that was bigger than any fish I've ever seen. I was like, whoa, whoa, whoa, whoa. And then it just kept going on, picture after picture after picture of this woman, young woman, catching gigundo fish. Like she is the girl that all the guys want to fish with. And I happened to see the picture because I know her dad. And he had just returned from the first time he ever went fishing with her. He said, she said, Dad, why don't you come fishing? So Melissa Stevens is supposed to be joining me today. I don't know if she's still in the water, on the sea, wherever she is. She's definitely checking in. Bob, you stay alert. Hopefully she's supposed to be on the air. Staying alert. Okay. I mean, you just don't mess with a girl who can lift a fish this big. If you want to go on my social media and see what I'm talking about, I highly encourage you to go over to the Debbie Nigro Show Facebook page and you can go over to my Instagram at The Real Debbie Nigro and you will just not believe your eyes. I just can't believe your eyes. I used to watch Wide World of Fishing when I was a young girl. It was on Sunday mornings after like, I don't know, there was nothing on Sunday mornings. It was just like a wide world of fishing. It was always that opened up with an icon and a brand image of a giant swordfish. A big swordfish. I thought that I should do that. I thought I should catch a giant swordfish. Maybe it was a marlin. I don't know. It looked the same to me. I know they're not the same, but that's what I started my day with on Sunday, as a little chubby little girl, like, oh, this is cool. And I imagined myself sitting there trying to do it. One time I did get a chance to go on a boat in Florida and sit in what they call kind of like a, almost like a shark catching sulky, if you will. You know, a big fish sulky that's on the back of a boat and facing out, you get strapped in. 3 0:03:29 It's like, wow! 1 0:03:30 Caught nothing, but I felt like it. Like I felt I had the experience. But what this woman does is beyond. So hopefully she'll be coming up shortly. It led me to do some homework really about fishing and the psychology of it and in particular the research has shown that women should really look into this. It has a very profound impact on a woman's life, fishing and boating. The senior director of marketing for an organization that I just found out about today is really out there. It's called Take Me Fishing. What they're trying to do is confront the barriers and inspire women everywhere to challenge themselves, to try something new, to help them find their best self while supporting a more inclusive fishing and boating environment. Despite record levels of female participation in fishing, almost half of the female anglers do not feel respected by the broader angling community, with more than one in three feeling stereotyped, right? 9 0:04:28 Hey, Deb, how about we let Melissa tell us about it herself? 1 0:04:32 She's right here now. Oh, thank. She got off the boat to call me? Thank goodness. Melissa Stevens, you, you, you unbelievable girl, you. I am like bowing down. Hi, welcome. Hello, thank you. Thank you for having me on. I appreciate it. Honestly, I've been a champion of women doing everything since I was born. I was always like, what can't we do? Why can't we do it? But I was just starting to talk about how there's a campaign to get more women fishing and that there's sort of been a stereotype, I guess, about women not having the presence in the fishing industry. So when I saw this picture that your father showed me, he goes, I just got back from seeing my daughter. We went out fishing. I was like, what am I looking at? And there you were with a giant how big was that swordfish? The one we caught the other day with my dad was about a between we never weighted it but about 90 to 110 pounds. And how tall was it you know I saw it over your head over your father's head. Yeah. How high did it get? 2 0:05:34 Probably about 6 1⁄2 foot on that fish. I couldn't believe it. 1 0:05:40 That's from the tip of his tail to the end of the bill. Melissa, you brave girl. The second picture I put up is you leaning back on the boat with a fish bigger than you, kind of blood all over the bottom of the boat. I'm assuming it's that large. What kind of fish? 2 0:05:53 I haven't looked at it, but I'm assuming it's that large tuna. 1 0:05:56 Yeah, that looks like a large tuna. And then you sent me a picture, you told me I had permission to use, of another fish that, I don't know, I never saw anything this big, is that another swordfish? 2 0:06:08 Oh, that's a 302-pound swordfish. 1 0:06:13 And then those big, looks like giant goldfish, what are those? 2 0:06:17 Those are American red snappers. 1 0:06:21 It's just, I'm speechless seeing what you do. Is this what you do for a living every day It's been about 14 years of me doing this is my daily job What would inspire a young woman like yourself to go in this direction? What was it in your life that led you to doing this very fortunately I live my childhood dream. 2 0:06:40 Mom I grew up watching a lot of this sport fishing on television most specifically a show called Walker's Kay Chronicles. It's really, it was the show that really started off sport fishing in the public eye. Wow. And I always wanted to be on the boat my whole life and instead of taking the traditional route after high school, I dug my heels in and I went fishing. I just think it's incredible. You missed the park. 1 0:07:15 Yeah, I used to watch fishing shows too. That's why I really was attracted to what you're doing. I mean, I used to fantasize about doing what you're doing. I don't know where that came from. It was the only show on Sunday morning, Wild World of Fishing. But you're doing it. Are you one of the few women catching fish this big? At this point in my career, I am not. 2 0:07:37 In the beginning, there was probably about overall four of us in the entire community that were fishing at this level. In the last five years, it has really become more available for women. Yeah, maybe more, more than a month. I've never really, I've never been in it to be a martyr for women. I've never been in it to pound the way and pave the road. So, there's always been space for women in this career if you've been willing to put your head down and work hard. That is really the only way to get, the only way to get far in this career is to dedicate your life to it and show everybody around you how good you are. 1 0:08:30 Unbelievable. 2 0:08:31 There's no... no pictures do the justice. The people need to see the hard work. 1 0:08:37 Yeah. I'm just jealous you get all that fresh air every day. Now I know you're from Greenwich but you moved to Florida but you fished a lot in Venice, Louisiana. Is that where the big action is? 2 0:08:47 My current home port of fishing is Venice. I have been very fortunate that my career has taken me around most of the globe and I have done some of the best fishing on earth. But as far as consistency and truly just incredible nature, Venice, Louisiana is one of the most impressive fishing destinations that I have ever been to in my life. Which is why I chose to stay there for a while. 1 0:09:20 And the water is of the Gulf of Mexico. I can see that just from the way you're catching, who would even know that it existed? Is there something you want to... you came in a little late on the segment. Do you have any more time to hang out and talk a little bit more or you got to go? 2 0:09:33 I have plenty of time, absolutely. 1 0:09:35 Okay, cool. We have to take a little break and when you guys come back I'm talking to Melissa Stevens she is a world-class fisher woman am I saying it right angler what do you what do you an angler I am a fisherman much like a fireman a postman a mailman I'm a fisherman it is a the ocean doesn't know if you're a man or a woman it just wants to work hard that's great so stay with me because I have a lot more that I want to share about you to the audience where they can find you and follow you because it just made my day to see what you're doing. Okay, everybody, you're listening to the Debbie Nigro Show and I guess Melissa Stevens and we'll be back in just a moment. 3 0:10:25 And now, back to the Debbie Nigro Show. 1 0:10:32 Hi guys, I'm Debbie Nigro. You know, I love fascinating personalities, right? People who are unique, doing unique things. And I happen to come across a photo of this guest right now that I'm enjoying meeting, Melissa Stevens, when her dad showed me a picture of him going fishing with her for the first time. And she's like next to these gigantic, like world record size fish. And I wanted to invite her on the show, introduce her to you guys, tell you where you can find her because they, she and her cohorts actually take people out on charters to go fish with them in Venice, Louisiana. You're going to want to know about this if you're into this sort of thing. So, Melissa, are you breaking world records with what I'm seeing you catch this year? 2 0:11:23 Oh man, Debbie, I wish that I was, but I am not. I am not. The hope is that we can get close and try to push the limits of what we can catch where we are, but that's the cool thing about being on the water it could happen anywhere at any time so every day we're hunting for them but I have yet to put a legitimate world record. I mean what what's the heaviest fish you ever pulled up? The heaviest fish that I've ever caught on a rod and reel personally myself is about a 900 pound bluefin tuna out of a fishery in Nova Scotia where we were not permitted to remove them from 8 0:12:06 the water. 2 0:12:07 So that's an approximation of about 900 pounds. And the largest fish I've ever caught commercial fishing, working on a commercial boat, was a 940 pound swordfish. How do you even pull this with your arms? I mean, what kind of strength do you have? Most of my strength comes from pure stubbornness. 1 0:12:35 Wow, you are stubborn! 4 0:12:37 Yes. 1 0:12:39 Incredible, incredible, incredible. I was reading this morning that... 2 0:12:43 Handling fish of that size is heavily technique-driven, not so much a strength thing as far as it is understanding how to handle it. 1 0:12:53 Yeah, so say you catch a 900 pound fish, how many people do you need on the boat with you to help you pull it up into the boat? 2 0:13:02 With the right equipment it could be two of us, but if we don't have that it could take quite a few, five, six people. 1 0:13:09 Wow. And then you know, tuna is in high demand obviously as is swordfish and when you catch giant tuna and we'll talk about tuna let's stick with that what is the market for that like are people 2 0:13:22 clamoring to get their hands on it? So as of right now my current job is solely charter fishing the fish that we catch during the day goes home with the 1 0:13:31 customer and usually they slide a piece of the water. I've never tasted anything. Swordfish, you know, that's not on as many menus as it used to be. 2 0:13:46 What's going on with the swordfish out there? The sword fishery is as good as it's ever been. There has been a lot of restrictions placed on some of the commercial boats, specifically the longliners, on where they can fish. So the frequency in which they've been sword fishing and catching them for the commercial longline boats because of where they're allowed to fish has kind of hampered the amount of swordfish that they've been catching. But also, swordfish do contain a very high level of mercury. And that will scare some people away. But that 90 to 120 pound range fish that my father and I caught, you could eat that all 1 0:14:35 day with not the worry of the mercury. So interesting. What about seasickness? What you guys do all day long? How do you do that? I fortunately in the last almost 15 years have never been seasick. 7 0:14:52 Good. 2 0:14:53 But I have been graced with the opportunity to watch thousands of people to get seasick. 1 0:14:59 Gosh, that's the worst. 2 0:15:02 Depending on the customer, we don't really, there's nothing you can really do. Seasickness, you can kind of tell usually before we leave the dock even who's going 6 0:15:12 to get seasick. 2 0:15:13 It's very mentally driven. Now there are a group of people who just cannot handle any kind of motion. My brother is one of those people specifically where we could be in the car and the car could swerve funny and he could get sick. But most people the seasickness comes from hyping it up in their head that they're going to get seasick. Wow. Okay. There is some things you can do in order to, you know, stave it off, but once it happens, it's very hard to shake it until we get to 1 0:15:48 land. Okay, let's not talk about that anymore, because even the thought of people getting nauseous makes me nauseous, Melissa. I can't even talk about it. Yes, but that, but I'm 2 0:15:57 trying to say is that that thought in your mind is what will drive it in the first place. 1 0:16:03 Okay, we're done with that topic. Let's talk about the blood that comes out of the fish. I can't look at blood. How do you look at all that blood? 2 0:16:09 Oh, I tell our customers that my Captain John has a duty to fulfill my daily bloodlust and that we gotta go catch some fish. So for me, it is a byproduct of the joy of fishing and I could not possibly care less about it. 1 0:16:26 How many days a week do you eat fish after doing all this fishing? I eat little fish pieces with tuna blood every day. Oh gosh. Did you hear what my question? I'm sorry. I didn't mean to cut you off. How many days do you eat fish after all this fishing? How many days a week do I eat fish? 2 0:16:39 Yeah. Oh, probably one or two days because you have to mix it up a little bit. It would be too much if I ate fish every single day. 1 0:16:50 Right. But there's people who do that. And I know that it's obviously one of the healthier things to do. 2 0:16:55 My captain's mother is a pescatarian. All she eats is fish. So every few months we ship her a box. Pescatarian. 1 0:17:03 Nice and new where we brought into this century. I don't think they had pescatarians. Maybe they did. They just didn't call it that. So who's coming to rent these charters? Where are people coming from? 2 0:17:18 If you have any knowledge of great fishing and you know Venice, we have people coming from all over the world. Most of our customer basis is from the Gulf Coast area, Texas, Louisiana, Mississippi, Alabama, Northern Florida, just because it is a very easy drive. But that being said we are only an hour and 15 minutes from New Orleans airport and there is a direct flight from LaGuardia right there. So we do have quite a few customers from the tri-state area that join us. 1 0:17:51 Wow, you have full day offshore fishing and overnights that I guess you start out and you're there surprising the fish when they wake up? 2 0:18:00 We leave the dock about noon, we get back about noon the next day. 1 0:18:04 Yeah. Are there some fish that are easier to catch at night? 2 0:18:11 Not particularly, but sometimes the bite at night can get really fired up. And a lot of people like the overnight experience. We bring the grill, you know, we make burgers on the boat. 1 0:18:27 It's really more of an experience than specifically for the fishing. Yes. I have friends and people I know who are avid fisher people and travel all over the world. They seek out the next great fishing adventure. So when I saw what you were catching, I was like, wow, if anybody sees what I'm going to post who likes this, they're going to be calling you ASAP. So I wanted to just promote who you are associated with because it's called Southern Catch Outfitters and they're in Venice, Louisiana. And I never heard of Venice, Louisiana as the fishing location, but after seeing what you caught, I'm like, okay, obviously this is the place, right? And of course- 2 0:19:07 It is truly remarkable. Not a very beautiful place to stay in actual Venice. That is for sure. A lot of oil industry, very commercialized, not a lot of people. No supermarket. There's one dollar general and that's about it. But we can help people find places to stay. There's houseboats. We pick you right up in the marina from the deck of the houseboat. And we have two boats, 40 foot center console catamaran style boats that can hold up to six passengers each and It's about a 10 to 12 hour day and in total But the great part about Venice as opposed to fishing in other places in the Gulf Coast is that it's a peninsula And you're already 60 miles in the correct direction 1 0:19:54 Awesome, so Melissa a couple last questions. When somebody comes in with a giant tuna, 600 pounds, 700 pounds, whatever, do you cut it up right there on the boat? Do you fillet it? 2 0:20:09 We take care of all of the processing up to the point of we don't vacuum seal it or we'll put it in ziplocks, but we take care of all that breaking down of the fish for you. We do it in the marina. We have to bring the fish in whole. If unfortunately we got pulled over by wildlife on the way in, you have to have the fish in one piece in order for them to measure them. So once we get in, we load it up in a cart, bring it down to the cleaning station, we cut the fillets off, we chunk it up and send you home with it in a cooler. 1 0:20:47 You are the coolest girl I've met, I swear, in a long time. What about that swordfish-like sword beak? What's that used for? So, while the fish is alive or after the fact? I don't know, I'm just scared of it. What do you do with it? You should be scared of it. 2 0:21:03 That's why it's called the swordfish because they are sharp on the side and they use that and when the swordfish is at the bottom, it lives in the bottom in the dark. They use that bill to basically kill their prey and then come back up to it and then eat it. So they whack at the fish, they can even cut one up, they can cut up a fish with their bill. Now after this is back once we've taken the fish apart, um, I do a process of cleaning the bill where macerate it, get all the meat and fat out of it and then cleanse it and whiten it and I hang them on the wall. 1 0:21:45 Why did I know you were going to say something creative like that? I kind of knew that was coming. And by the way, I can't believe I called it a beak. It's a bill. No, it's a bill or a beak. It's a bill. It's a bill. You know a little bit more than me. I think the last thing I want to ask you, or one of the last things is do you always smell like fish? If you're working around fish this much? I would say from about 4.30 in the morning to about 8 o'clock at night, yes. I smell like fish. And I tend to go like that on a date if I go on a first date because you either take 2 0:22:22 it or leave it that way. 1 0:22:25 You know, I didn't want to get personal, but since you volunteered, that is pretty darn funny that you said that. Are people intimidated who, you know, you're interested in maybe dating, that this is what you do, that you can catch 900 pound fish on a regular basis? 2 0:22:43 They think it's cool until I spend my time offshore with another man, and then they wonder 1 0:22:48 what I'm doing. You've got a whole other set of things going on down there. This is quite priceless 2 0:22:52 You know what the fish don't care whether I'm single dating smell like fish smell like roses That's um I've dedicated my life to it, and if somebody wants to join the ride go right ahead But I'm not going to stop doing it for anything Okay, what is the one thing that a woman? 1 0:23:08 Fishing big big fish like this has to be careful of versus guys. Is there anything? 2 0:23:17 I will just put it this way. I traveled the world with a 95-pound woman. She's in her early 60s. I saw her catch more large fish than most men. The only thing that she had was the willpower to do it and nobody could tell her nothing. So this is a mental fortitude game, not a strength game. 1 0:23:41 You have to be... Interesting, yeah. Interesting, interesting, because I was reading about... 2 0:23:45 People ask me, I have 300 pound, 6 foot 10 grown men on the boat who give up, and then I step in and they are just like, how do you do that? It's because you dig your heels in and you get it done. 5 0:24:01 That's how. 1 0:24:02 Wow. I wouldn't mess with you. 2 0:24:04 That is my advice to women is to don't take no for an answer and you don't need to tell them what you can do you need to show them what you can do. 1 0:24:16 It's so interesting that you're saying these exact words because from what I read about the research done on women who fish and a study they did actually, the folks who researched this at the Recreational Boating and Fishing Foundation, they said among women who fish, they have greater perseverance and they're more likely to say that setbacks do not discourage them. They learn patience, they develop confidence, higher self-esteem, clear mind, and they say it improves their mood and they're quite happy. It took me years to get paid to have enough of a space in my career to get paid real money. And now I get paid just as much as the guys who have been doing it as long as I have to. You go girl, Melissa Stevens. And by the way, you're not the only woman who took years to ask for what she's worth. So, good for you. SouthernCatchOutfitters.com is where you're going to find more information and book a charter to fish with Melissa and her crew or anybody else you want to hook up with in Venice, Louisiana. Check out my social media photos of her that she was kind enough to share on the Debbie Check out my social media photos of her that she was kind enough to share on the Debbie Nigro Show Facebook page and at The Real Debbie Nigro on Instagram.      

UnchainedTV takes you behind the scenes of 3 of its most popular shows. One is a raw cooking show. One is a nostalgic, yet plant-based, reimagining of America's favorite comfort foods. One is a wild show that veers from the kitchen to the streets of New York. Learn what drives these accomplished women and why they are on a mission. The UNcooking Show, Vintage Veg and Jamie's Corner... the stars of these shows reveal their passion!

UnchainedTV takes you behind the scenes of 3 of its most popular shows. One is a raw cooking show. One is a nostalgic, yet plant-based, reimagining of America's favorite comfort foods. One is a wild show that veers from the kitchen to the streets of New York. Learn what drives these accomplished women and why they are on a mission. The UNcooking Show, Vintage Veg and Jamie's Corner... the stars of these shows reveal their passion!

Dan Bernstein and Laurence Holmes reacted to Bears quarterback Justin Fields revealing in a recent interview that he is switching from over from a vegan diet to pescatarian.

Today, this is what's important: Family Feud, Kyle eating meat, knives, night and heat vision goggles, buffoon talk, swimming, Corvettes, The Muppets Mayhem, Frank Oz, and more.See omnystudio.com/listener for privacy information.

This week: Robbie is moving on up in the world, Lisa bought a new coffeemaker, we discuss dungeons and dragons, coffee, the latest big news, we ask the age old question Who Asked for This?, Accountabilibuddies, AITA, and much more!  Join us for book club; this month we're reading The Picture of Dorian Gray by Oscar Wilde. Find it on our book shop at ⁠⁠⁠⁠⁠https://bookshop.org/shop/wearedoingfine⁠⁠⁠⁠⁠ Send in your thoughts, questions and recommendations to wearedoingfine@gmail.com. TikTok: @wearedoingfine Instagram: @wearedoingfine Twitter: @WDFCast

The an award winning plant-based meat producer of UNCUT and Before the Butcher comes on the show!We open talking about Vegan and Pescatarian lifestyles. How the name Before the Butcher came about, the process to get the brand launched, and Danny's background in the restaurant, sales, & marketing industry. Is the number one question, what is in these products? Chef Ming Tsai uses the Before the Butcher products and his new innovative plant-based pepperoni that tastes, looks, and cooks like traditional pepperoni! Danny explains the importance of cooking and tasting like animal-based products. The plant-based movement and where is the all plant-based pizzeria?! We close the show with how to get the products; see show notes to have it delivered to you! Before the Butcher:Website: https://www.btbfoods.com/ Before the Lights:Become a BTL Member: https://www.beforethelightspod.com/supportTHE LIGHT: https://www.youtube.com/channel/UC_cBUd3MLwoejlVpn5Vt9JAHire Tommy to Speak: https://www.beforethelightspod.com/public-speakingjeBuy Tommy a glass of vino here: https://www.buymeacoffee.com/beforethelightsSupport the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

Many workers employed onboard offshore fishing vessels have been subjected to unsafe working conditions, unfair wages, subpar living conditions and both physical and psychological abuse. While this issue exists around the world, it is particularly rampant in Southeast Asia, a region that owes much of its recent prosperity to its ability to provide cheap seafood through its fisheries. Here is the cost of cheap seafood that you don't see.Article by Madhura RaoRead by Madhura RaoGraphics by Eloise AdlerSound Design by Jane Alice LiuRead the full article: Cheap Seafood | The Social Cost of ProductionListen to FoodUnfolded AudioArticles on Spotify, Apple Podcasts, or wherever you download your favourite podcasts....Find FoodUnfolded on:Youtube: www.youtube.com/@foodunfoldedInstagram: @food.unfolded Website: www.foodunfolded.com Our Print Magazine: www.foodunfolded.com/shop Spotify: FoodUnfolded Podcast...Reconnect to the origins and future of your food.FoodUnfolded is powered by EIT Food, an extended body of the EU. This project is co-funded by the European Union.

Victoria is a fully plant based Olympic Taekwondo athlete and represented the beautiful country of Puerto Rico at the 2021 Tokyo Olympic Games. She has been competing in the sport of Taekwondo for 21 years and is her passion and life. Victria has total of 17 scars on her knees because of a total of 6 knee surgeries. ACL reconstruction in 2010, meniscus and ACL reconstruction in 2012, two reconstruction ACL surgeries in 2013, a 15% meniscectomy of the meniscus in 2018 and a major meniscectomy of the meniscus in 2019. After her 6th knee surgery in 2019 ahe  thought it to be impossible to qualify for the Tokyo 2020 Olympic Games after hearing the shocking news that she had about 20% of her meniscus left over from surgery. However, through her faith in Jesus Christ she felt the need to continue and finish the race on to becoming an Olympian. Despite all those who doubted her and advised her to give it up, after a hard rehab process, Victoria returned to the sport.  After falling short for the Rio 2016 Olympics, she preserved through all my set backs and qualified for the Tokyo 2020 Olympic Games on March 12, 2020.    Follow Victoria on her journey to the Tokyo 2020 Olympic Games and beyond in this interview.    #VictoriaStambaugh #Taekwondo #vegan #veganathlete    0:00 Who is Victoria Stambaugh 0:43 What is Taekwondo 6:46 Taekwondo Knee Surgery 14:55 The Love of God is Real 18:56 God has Your Back 19:36 Taekwondo Olympian Victoria Stambaugh 26:00 Winning at Olympics Even when Losing 29:00 Vegan vs Pescatarian 32:50 Going Plant Based to Win Olympics 35:10 Good Nutrition Opens Up Your Potential  35:30 Unhealthy Christians 37:04 Competition Training Diet 38:31 Traveling Diet for Olympics 38:55 Benefits of Going Vegan 40:22 I can't be Vegan 41:45 Physical Therapy and Recovering Strategies 44:29 Advice On Becoming an Olympic Athlete 46:52 Believe, Commit, Achieve   https://www.instagram.com/victoriastambaugh/   Love, Gianna   STAY CONNECTED WITH ME:   Plant Love cookbook: https://giannasimone.com/checkouts/pl-ebook/ Website: http://GiannaSimone.com Facebook: http://facebook.com/GiannaSimone Instagram: http://instagram.com/gsimone Twitter: http://twitter.com/GiannaSimone1 IMDb: http://imdb.me/GiannaSimone   To support and give to the Gianna Simone Foundation: http://bit.ly/1GU6few

I sat down w “funk-adjacent post punk” band (coined by Fred Kenyon) band Pescatarian At Best, consisting of vocalist Benton Belzer, guitarists Mason West and Courtney Martel, bassist Liz Adkins and drummer Nikki Nelson. The band's got three singles out - "Hey Winner", "Pah to Pasture", and "Soap and Butter". We discussed the band's formation, moving to Milwaukee from the Green Bay area, the singles they've dropped, being pro and anti power chords, and what they're working on now. Pescatarian At Best play Bremen Cafe on March 2nd, Cactus Club for their Butterfly Collective benefit show on March 12th, Last Rites on March 19th, Shank Hall on March 31st, Anodyne on April 20th, Promises on June 2nd, and Linneman's on June 9th. --- Support this podcast: https://podcasters.spotify.com/pod/show/ben-slowey/support

What are the connections between vegetarianism and interior design? In this episode, I explain the differences between being a Vegetarian, Vegan, Plant-Based, and Pescatarian. Plus, I cover interesting information about leather vs. non-leather, eco-friendly materials, and some interior design aesthetics in vegetarian restaurants. Please remember to subscribe, rate, and review. :)

This month's listener questions include (but are certainly not limited to) competitors copying Sunday Scaries, the ideal flight, how to deal with company-wide layoffs, tips and lessons from Pescatarian January, the "Frazzled English Woman" aesthetic, Vanilla Girls vs. Coastal Grandmothers, how to enjoy a random weekday off work, how to know if it's time to move to a new city, three must-have pieces for an Italian vacation, and a ton of rapid-fire questions to round things out. Subscribe to the Sunday Scaries newsletter: www.willdefries.substack.com Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Subscribe to our YouTube channel: www.youtube.com/sundayscariespodcast Support This Week's Sponsors Squarespace: www.squarespace.com/scaries (SCARIES for 10% off) Rhone: www.rhone.com/scaries (SCARIES for 20% off) Follow Along Sunday Scaries on Twitter: www.twitter.com/sundayscaries Sunday Scaries on Instagram: www.instagram.com/sunday.scaries Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries Credits Podcast artwork by Alfonso Ruiz and Tristan Pigott All music by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0

Full Shows on time and bonus shows, Patreon.com/lingusmafia all social media @LingusMafia

In this episode, I have a conversation with Maya Acosta. Maya is the host of the Healthy Lifestyle Solutions podcast designed to remind listeners that they have more power over their health than what they have been told. Married to a vascular surgeon can be overwhelming because Maya learns about the chronic diseases that her husbands' patients live with. Her goal as a wellness educator is to help empower others to advocate for their own health. She has a deep interest in raising awareness about health disparities and racism in healthcare that can keep patients from taking control of their own health. She also wants to inform all people about the benefits of lifestyle medicine which allows people to make lifestyle modifications that can help prevent, halt, and in some cases reverse disease.At the age of 35, Maya felt like she was in her 50's. At the time, she had extreme fatigue, always felt exhausted, and didn't have the energy to exercise. A few years later, she would be diagnosed as hypothyroid and blood work would reveal that she had mercury poisoning. She changed her diet and lifestyle. Today she is 51 years old and feels better than she did at 35. She now seeks to live her best life. Her goal is to enhance her quality of life and increase her longevity.Listen as we discuss:The role culture has on nutrition and achieving sustainable healthHealth disparities and racism in healthcare keep patients from taking control of their own healthThe 6 pillars of lifestyle medicineSteps to take with mastering fitness and mindsetConnect with Tamikawww.tamikamctier.comhttps://www.instagram.com/_tamikamctier/Connect with Mayahttps://www.instagram.com/maya_hls_podcast/https://www.healthylifestylesolutions.org/

Thanks for joining this moment with me! In this moment I am sharing my reason(s) + experience as being vegan

Nutrition Tip Tuesday What does the ecosystem have to do with your food choices?A whole lot, it turns out.Download the app for FREEhttps://betterdaily.live

This week's throwback Addicted to Fitness informs you on the pros and cons of regular seafood consumption. Nick and Shannon discuss a recent study linking omega 3 fatty acid consumption to reduced asthmatic symptoms in kids and outline what you need to consider if you decide to go pescatarian. Follow the newly created podcast profile on Instagram @TheATFPodcast. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts. Like & Follow the Addicted to Fitness Podcast Facebook page (Facebook.com/addictedtofitnesspodcast). Follow Nick & Elemental Training Tampa on Facebook (www.facebook.com/ElementalTampa) and Instagram (www.instagram.com/ettampa/) to participate in free live workouts.

Have you ever been curious enough to go full Vegan?  What about doubling up on your dating curiosity and trying the Polyamorous lifestyle?  Guest, Adrienne Kramer, has taken the leap of faith in both and is enjoying the best years of her life.  Listen, as she shares stories with Christopher and Jamie, on the how's and why's of how she decided to choose what was right for her. 

Vegan. Vegetarian. Mediterranean. Keto. Pescatarian. Intermittent Fasting. Paleo. So many diets out there, it's enough to make your head spin! What do they all mean and which eating plan is right for you? The chicks from Chick2Chick are "chirping" with nutrition experts to get "The Skinny on Diets". You can also now watch Chick2Chick on the DB&A TV Network on Roku, Amazon Fire, and On Demand! Clothes courtesy Three Little Birds #podcast #letschirp #realtalk #womensvoices #vegan #vegetarian #keto #mediterranean #Intermittentfasting #pescatarian

Cooking w/ the homiesElden ringMalazanRoad 96The Way of KingsRushDown RevoltScarlet NexusTabooPacific Rim Black S2Our Great National ParkMagnus ArchiveWolverine: The Long NightNewsMarvel Studios' Thor: Love and Thunder |Escape the Field|Stray Blade|T T W Coiled Captors |Aliens: Fireteam Elite - Season 3World of Warcraft: Dragonflight|Xenoblade Chronicles 3|Unsouled |MHR X NieR:Automata|L, D + R Volume 3 |CoD - Snoop Dogg |Sonic Origins |Ezra Miller Facing over a Dozen Charges|RUINSMAGUS|New Tales From the Borderlands|Shin Ultraman|Spider-Man: A S-V Delayed Until 2023|platinumgames latest rpg dropsMarvel Multiverse Role-Playing GameThe Shrouded Deep: A Sea of Thieves AdventureRocket League - Knockout Bash LTEDeck of Ashes: Complete EditionGalactic Wars EXLightyearNo ReturnMarvel Casts Elsa BloodstoneSplatoon 3ArtoKEO:THE NIGHT OF THE SCISSORSProject Fantasy

Evan Brand, CFMP, FNTP. Energetic, dedicated, precise, and stubbornly addicted to helping people feel better through functional medicine and creatively crafted and scientifically proven protocols that he's used to tackle his own health struggles and thousands of clients and practitioners around the world. Time Stamps: 00:06:17 Podcast begins 00:06:40 Where are we in nutrient depletion as a society? 00:07:45 Microplastics + fluoride in toothpaste 00:11:25 Dental health in different tribes 00:20:50 Running form in children and the concept of “staying in your lane” 00:27:20 Nutrient depletion in soil 00:33:25 Inequality between plant and animal foods 00:41:30 Historic consumption of meat and shrinking of feet 00:46:36 Repercussions of Gallbladder removal surgery  and appendix removal 00:56:08 Glyphosate in honey 01:01:50 How to get truly clean water 01:10:10 Vanishing nutrients in fruits + vegetables 01:18:00 Long Term effects of non-protein amino acids 01:23:10 Vegan-eaters versus meat-eaters 1:29:00 Why is fish BS? Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.whiteoakpastures.com, use code CarnivoreMD for 10% off your first order Earth Runners: www.earthrunners.com, use code PAUL for 10% off your order BluBlox:  www.blublox.com, use code CarnivoreMD for 15% your order Lets Get Checked: 20% off your order at www.TRYLGC.com/carnivoremd

If you're currently not thriving, if you're one of the millions of people suffering from an autoimmune disease or mental illness then I am sorry to inform you, but WESTERN MEDICINE IS NOT COMING TO SAVE YOU. It may give you a pill or remove your gallbladder, but is it going to identify a choline deficiency, gut dysbiosis, or excess pesticides in your food? NO. Also, did you know that NOW is the worst time to be a vegan/vegetarian/pescatarian ever? These are the sort of fascinating things I discussed with Dr. Paul Saladino in this weeks podcast episode. If you're interested in trying out organs, you can order some from https://heartandsoil.co/ and use EVAN10 for a discount! I personally love the Beef Organs. You can also check out these free masterclasses for Better Belly at evanbrand.com/belly-watch and evanbrand.com/energy-watch for Better Energy. If you find all this information overwhelming and would instead like guidance in getting to the root cause of your symptoms, you can book a free call at evanbrand.com/free to learn more about how we can help! For more helpful information and awesome content from Dr. Paul Saladino, you can check out his YouTube page: https://youtu.be/qZOqiSkzCnc

Today we sit down with our board president for Love the Green Life, Krista Taylor. She is a full time customer service representative, a part-time dance teacher, a wife, a fur-mama, but most of all she runs on plant power. Food and cooking has always played a huge part of her life whether it was spending hours in the kitchen with either of her grandmothers or mother learning how to cook their amazing recipes from scratch or sitting around a table with her big family enjoying holiday meals together. Most of her favorite memories involved making or eating food. In 2017, Krista made the lifestyle decision to give up eating meat for health reasons, and has never felt better. Since then, she has looked at cooking and the meals she used to love in another light, as well as eating new and exciting foods. She loves sharing her cooking with others as her family always has and excited to share some exciting dishes with everyone. Krista has shared some of her favorite recipes in the past on our Virtual Summits. Get ready to learn more about her and what she hopes for the future of Love the Green Life Show Notes- Plant Power Lifestyle Program- lovethegreenlife.org/plantpower   --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lovethegreenlifeorg/support

Diet. Is. Everything... the right diet & lifestyles. Here's the sauce.I have been on a long and committed journey to find the ultimate HACKS that have not only taken my BODY to the next level, but my ENTIRE LIFE! Because of these tips n tricks, I now have the body of my dreams, my mental health is rock solid, I have manifested the most beautiful fulfilling relationships, more money, more fun, and SO MUCH PURPOSE. Like I said... Diet. Is. Everything. By choosing to live intentionally with what I CONSUME (food, content, relationships, info...) I have completed transformed my life into the life of my dreams. THIS WASN'T A FLUKE... DIET. IS. EVERYTHING. If you're ready to TRANSFORM YOUR LIFE, listen closely to this episode and choose to intentionally consume the information that resonates with you and your body.

Sharing my diet change and what drove me to pursuing a more healthier lifestyle.

Food as an Identity - so many people have them. Vegan, Vegetarian, Paleo, AIP, FODMAP, Carnivore, Pescatarian, Keto, Gluten Free, Dairy Free, Fat Free, the list goes on and on. We cling to these definitions as an identity of self. Perhaps for reasons of personal choice or values, perhaps because of an allergy, or it may just be your own choice. Whatever the reason, in doing so, we often lose sight of the fact that we're focused on ingredients, and not flavor itself. In this episode of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time Sherry shares with us the concept of focusing on flavor instead of food identifies can give you freedom to trust your body and not require you to attach to an identity around food. #flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters #keto #paleo #vegan #nomoredieting www.flavorremedy.com

Ian Happ is a great utility player for the Chicago Cubs. He plays all 3 outfields plus 2nd and 3rd base. And for some time this year he was the hottest hitter in baseball. He's a switch-hitter, avid golfer, podcaster and a self-proclaimed coffee nerd. In fact, he's instrumental in the development of Quarantine Coffee for Covid relief. His efforts benefit organizations like the Greater Chicago Food Depository and Save the Children. Ian Happ is making a difference, for his team, Cubs fans and for the community. See omnystudio.com/listener for privacy information.

this week we have on the hilarious tati mitchell. her favorite cheetah girl was raven and she is the queen of fun facts. also who is charlie and why did he do that? you can find more of tati on instagram/tiktok @therealtati. 

@twincitytone@bigwiz612@itslisamoyTwinCityTone.com

53 - This episode of the PrettyAF Podcast is a little different than the rest! In this solo episode, Azalee shares her favorite travel tips and her experience safely traveling during COVID. She recently traveled from Las Vegas to Washington and then again from Las Vegas to Arizona/New Mexico to visit family. She shares what essentials she packed and how she packs while being Gluten Free and Pescatarian. Azalee expresses her goals for the future of The Pretty AF Podcast and wants to share her travel journey to PrettyAF places! PrettyAF Website Azalee Maslow's Website Azalee's #3DaySlay Course Apply for a 1:1 Brand + Business Coaching Spot with Azalee Maslow Interested in the Monat oil or DoTERRA ginger oil Azalee mentioned in the episode? Message her on Instagram @AzaleeMaslow or email her at azalee@azaleemaslow.com to get more info! This episode is brought to you by Kajabi. Your all-in-one platform to host your website, courses, and email marketing. Get two weeks free!

The intro and outro music mean more than the discussion this episode (WHO ELSE BUT APAE!!!), Let the more experienced explain when the words escape you yourself. Skip it if you want but it might not connect. (2:00)Taking Responsibility for your own actions. (12:35) Kevin Samuels. (21:45) Dreadful Visit to the doc For Labs. (26:30) Why George Floyd's Murderer Has Yet to be Discussed Here on APAE. (29:58) The Joe Budden Pod is discussed, Respectfully. (40:02) Realizing that you are socializing, hanging and invested in people who secretly hate you. (44:44) Manipulation feeling like a form of love. (48:08) Paul Pierce putting his future into his own hands. (52:05) The road to Pescatarian. Enjoy the episode, sorry for the lack of laughs, until next time.

Hello! I'm Billy Buttery And this is Food Is Culture, A Podcast!Episode 20…I can't believe it! I'm loving the conversations I've been having with all the guests and I hope you've enjoyed them too!I'm excited for many more and to get a seat at many more tables, but for this episode I thought I would remix in a snack size episode. This one is just going to be some of my thoughts and things I have wandering around my mind.Over the last year, I've really gravitated to podcasts and shows that are light hearted in nature. I think when we create, we often create what we need in our own lives.I've needed conversation centred around love, food, shared passions, cultures, with a bit of light hearted laughter.And I strive to keep the podcast up lifting. This is not to say I ever want to shy away from anything guests want to talk about, or to turn a blind eye to what is happening in the world.And today I want to specifically talk about a couple things that have been weaving heavy and taking up mental space. And I have some questions I'm searching for answers to. I'm not sure why after the year we've all experienced I was so in shock at the reports of the racism and uptick in violent acts towards Asians. At first I thought oh wow, what is going on on the west coast. I checked in with friends on that side of the continent and talked about it with my husband, but ultimately thought…that couldn't happen here. But there is no denying it is a major problem we are facing all over North America.After the white supremacy terrorist attack in Atlanta I woke up being afraid. How do we dismantle this system that has created a whole race to think they are superior? Stop White Supremacy. They are terrorists and need to be stopped.How do we make change? How do we protect the elderly and at risk in our communities?Microwaves. There has been a couple episodes in which they are mentioned. With polarizing views. I've started listening and reading more information on microwaves and I want to share a couple thoughts.First being, studies have been conduced that show our cellphones give off more radiation than current up to date microwaves. I'm not talking about the huge yellowed microwaves from our youths. The microwave in your house right now. It gives off less radiation than the cellphone I am talking to you from.Second, David Chang on his podcast brought up a very interesting point that majorly shifted my perspective. Energy is expensive. Why would you heat up a whole oven to bake one thing? For example sweet potatoes.In the oven, sliced sweet potato can take up to 45 minutes to bake. Stab a couple fork holes in one of those veggies and pop it in the microwave for about 6 minutes and you have yourself a wonderful addition to your salad baby.We've been mislead about microwave “zapping nutrition” but that is outdated rhetoric. Microwaves are an amazing tool for speeding up meal prep and assisting in multitasking large meals. Microwaves are spreed steamers. That's all.Microwaves kitchen friend or foe?…this maybe a stretch but was shaming the use of microwaves in the early 70's also a way to shame working mother's who needed options to serve their families hot meals each night? Maybe a stretch. Maybe not.Meat. This is a touchy subject for some. But it's an important conversation. Eating the amount of beef we do as a society is not sustainable. Bottom line. Full stop.There was an interesting Ugly Delicious episode, shout out to Dave Chang again, about this. And I watched an interesting video from a plant based blogger shortly after which sort of connected some dots for me and lead me to some questions.The blogger asked why do people who eliminate a food from their diet have to be the ones to self-identify? Such as vegan or plant based. Which I thought was an interesting point of view. Although I think it maybe odd to go around and say “I'm a carnivore” as I don't eat meat at every meal and am working towards eating meat less daily. Also I don't just eat meat; I eat most things. Meat, fish, dairy, veggies, I mean complex carbs are my jam. But I do think there will be a move towards restaurants starting to label themselves as “meatless” or “beefless”. The Ugly Delicious episode about steaks, brings up an interesting topic. Steak used to be a special meal. A fancy steak house signalled something. A win. A birthday. A celebration. Now every TGI-Astors-Moxie-Stone serves steak and potatoes. Nothing wrong with that, those restaurants are catering to a large pallet and customer base.But as we become more aware of the environmental impact of our food, will there be a shift of chain restaurants serving more “meatless” or meat substitute options? Will restaurants of the future have to make it clear if they serve real meat, as in animals, as in raised for slaughter and consumption? Will, as a society, meatless become our baseline? With real aged steak becoming, once again, a celebratory food?I for one miss a good steak. I'm excited not only for some wagu or American raised USDA Prime, I'm looking forward to the whole ritual around it. High heels, a dress, a martini followed by a bottle of wine. A big salad, a couple sides, crisp table linens and beautiful steak knife. A ritual that just can't be mass produced.Anyways those are some thought's I've been having.What are your thoughts? I would love to know your view on microwaves and meat.How do you self identify? Veggie? Raw? Pescatarian? Carnivore? Plant based? Vegan? Kosher? Halal? I want to know!If you liked this episode, please rate subscribe, and share!   As always, cheers!- - -To follow Billy Buttery along on Instagram @billy.cookingwithbutterTo follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly     giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.