Podcasts about Plate

Another beloved California restaurant bites the dust — Blue Plate Oysterette is closing, blaming homelessness, rising delivery culture, and crushing worker’s comp costs. Home expert Dean Sharp (“The House Whisperer”) joined the show to talk smart and sexy upgrades for the holidays, from lighting and home theater to the best appliances for entertaining. He also discussed the new trend of “dumbing down” smart homes as people grow frustrated with glitchy tech. Finally, engineer “T-Dog” Tony Sorrentino broke down the latest podcasting gear and trends, showing how the broadcast world is evolving fast. See omnystudio.com/listener for privacy information.

Hi Bakers,My son and his girlfriend went to the Farmer's Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven't I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I'm not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it's so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don't use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and  cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap  (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch's RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby's preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.

Everyone is rushing to master AI, but what does that mean for software security? Today, we're talking to Henrik Plate and Amod Gupta from Endor Labs about their State of Dependency Management report. We discuss how AI coding assistants are introducing new security vulnerabilities, why 90% of security issues exist in code you're not even using, and how malware is now hijacking local AI agents to steal credentials. All of this right here, right now, on the Modern CTO Podcast!  To read Endor Labs' State of Dependency Management Report, check it out here!

Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences Extension, University of Kentucky   Guest: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health Season 8, Episode 21 Join Mindy McCulley and Dr. Heather Norman-Burgdolf as they explore how everyday pantry staples can stretch your food budget while keeping meals nutritious and satisfying. This episode of Talking FACS covers practical, research-based ideas focusing on making your pantry work for you. Topics include: creative uses for pasta (try a spaghetti stir-fry), split pea and rice bowls, using dried beans for tacos and soups to stretch servings, and versatile uses for powdered (dry) milk in baking and breakfasts. They discuss cost-saving tips like buying canned and dried goods in bulk, simple meal-building techniques, and the nutritional benefits of legumes and whole-grain or legume-based pastas. Key takeaways: assemble meals from pantry basics, add small twists to avoid meal ruts, and use Extension resources  for recipes and step-by-step guides to save money and feed your family well. For recipe ideas, visit: Plate it up! Kentucky Proud  Plan Eat Move Daily Meal Ideas (30 days of meal ideas using pantry staples) Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram  

Will Pat Fitzgerald return to coaching this offseason? A caller revives the "What if TJ plays well" discussion from earlier in the show.

Send us a textThe Hogan/Bischoff era is well and truly settled in now. Let's celebrate with prat falls, dog tags and big money contracts. Nice.(Episode recorded October 2025)Support the showLinktree - http://www.linktre.ee/twtwpodPatreon - http://www.patreon.com/twtwpodInstagram - https://www.instagram.com/twtwpod/TikTok - http://www.tiktok.com/twtwpodYouTube - http://www.youtube.com/twtwpodEmail - theworsttherewas@gmail.com(A Plate of Beans Network Production)

(0:00) Paul Perillo of Patriots.com joins the show and gives his thoughts on the Patriots at the trade deadline. (12:18) The guys discuss Drake Maye and if there is too much on his plate following the trade deadline.(19:07) The callers weigh in with thoughts and questions for Paul Perillo on the Patriots. (30:44) Final thoughts from Paul Perillo on the trade deadline, and Patriots-Buccaneers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Iain McPherson is one of the most respected people in the bar world today - and his story starts in a lucid dream. He was recently named Best International Bar Mentor, while his bar took home awards for Best International Bar Team and World's Best Cocktail Menu at the Tales of the Cocktail Spirited Awards. Based in Edinburgh, Scotland, Iain has reimagined what's possible behind the bar, pioneering freezing techniques that have inspired bartenders around the globe. He shares how studying at Gelato University became the unlikely turning point in his career, and why curiosity and never settling are among his core values. Iain also opens up about his passion for mentorship and sharing Scottish culture through the Panda Highland Games. Enjoy this episode as we go Beyond the Drink… with Iain McPherson.This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

3x MLB All-Star & 2010 World Series Champion Freddy Sanchez joins Dylan Campione & Nicho Fernandez on today's episode to discuss his career journey. From all-star games as a Pirate, winning a World Series in San Francisco, to now getting the opportunity to coach his son Freddy discusses a life revolving around baseball!  To let us know who you'd like to hear from on the next episode or topics you'd like to have covered in a future episode, contact us at SideRetiredPod@gmail.com and follow our social medias @SideRetiredPod on Instagram, Tik Tok & X (Twitter). 

SVP and Stanford Steve are back to break down Week 9 of the NFL season, discussing the top NFC contenders, who's in Pooptown and more. SVP is HUGE on the Seahawks and Rams. Are they the two best teams in the NFC? Who are the top 4? Plus a full MNF reaction and Dallas recap, where the Cardinals cruised against the Cowboys. The guys also discuss the Sauce Gardner trade, what to make of the Colts, Steelers, Chargers and Broncos, how bad it could get for the Commanders and more. Plus, the Big Man is headed to Lubbock and y'all need to show up and show out. Additionally, be careful when touching the Shake Shack plates on Delta flights, a word on the start to the College basketball and NBA seasons, how the life of an NFL kicker is insane, important programming notes and more. | SVPod Approximate Timecodes: (0:00) Intro (3:02) Programming notes (5:13) Merch coming? (6:24) Cowboys trade for Logan Wilson (8:16) AT&T Stadium is awesome (9:31) Dallas recap (14:29) MNF recap (16:43) Jacoby Brissett should be QB1 (18:51) Seahawks dominate Commanders (20:11) Rams blow out Saints (22:41) SVP's Top 4 NFC teams (29:17) AFC div leaders or the field? (31:03) Bills beat Chiefs (33:04) Thoughts on IND, LAC and DEN (37:13) Current residents of Pooptown (41:29) Should Jayden Daniels have been in the game? (44:16) More on World Series Game 7 (47:05) The life of an NFL kicker is wild (53:40) Steve is headed to Lubbock (53:35) CBB szn is underway (1:01:54) Shake Shack plates are DANGEROUS (1:03:53) NBA update (1:07:45) Who won the Sauce trade? (1:10:03) Clemson-PSU Natty not happening (1:10:50) CFP Rankings show preview (1:12:41) Coming up (1:16:49) Thanks for watching Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Everything about our waking being is affected by the food we eat. And it's not just where your food comes from, but the ingredients…with integrity. Who is putting their love and passion into a crop? Who is not taking the shortcuts? How are individual ingredients… affecting our overall mood, physicality, all those things. All this is coming to light now— this is not pseudoscience anymore." —Jennifer Waxman Every meal shapes more than our day—it shapes our health, our habits, and even our outlook. The world talks about superfoods and supplements, but the real power is digging into what grows close to home. By shifting perspective on our plate, we can change everything we thought we knew about wellness. Raised on homegrown food and practical kitchen wisdom, Seed2source co-founder, Jennifer Waxman, turned her roots into a mission to make agriculture accessible and meaningful. She's faced the challenges of new food technologies, bridged the gap between farms and hospitals, and built real-world solutions for everyday eaters. Today, she proves anyone can harness the benefits of smarter agriculture, even without expert know-how.  Expect surprising tips about local sourcing, honest talk about common food myths, behind-the-scenes glimpses at hospital nutrition programs, and smart strategies for bringing better produce (and practices) into your life—all served in this week's episode. Stream now!   Meet Jennifer: Jennifer Waxman, co-founder and managing partner at Seed2Source, began her career in agribusiness and natural wellness in 2000 after earning her MBA from Rollins College. She became a global leader in agricultural water conservation and hydroponics, gaining early insights into Controlled Environment Agriculture (CEA) before its U.S. emergence. In 2005, she founded a consulting firm focused on sustainable agriculture and wellness, managing supply chains and pioneering food-as-medicine models.  As Executive Director of The Villages Grown, she developed a community-centric, local food system business model. Jennifer is a respected mentor and advocate for the Local Food Movement, collaborating with major health and academic institutions. She educates on nutrient-dense growing and the health impacts of diet, emphasizing the link between agriculture and wellness. Her leadership spans board roles, keynote speaking, and editorial contributions across national and international agricultural organizations. Website Instagram  Email   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 00:44 Meet Jennifer 04:11 Lessons Learned from Successes and Failures  07:34 Transitioning to Agriculture: Nurturing Plants and People 16:04 The Impact of Food as Medicine  21:59 Education and Empowerment in Agriculture  30:58 The Future of Agriculture and Its Broader Impact 36:16 Agriculture at the Roots of All Sectors  

It takes strength and courage to answer the call of God. How can you be a person who steps up to the plate in faith? In this powerful message from Pastor Jeff Schreve called, STEPPING UP TO THE PLATE, you'll discover the three steps you can take to walk in faith and not by sight. This message is from the series, STRONG AND COURAGEOUS.

Jeff returns to take on the Other 5 Questions! We learn about his love for the multi-router, mahogany, and some classes on his list. It's an entertaining conversation with a fantastic chairmaker and turner. Check it out!Jeff Wyatt:@copperjohn_woodworks on InstagramVideo - Windsor Chairmaking Basics with Jeff WyattSutherland Welles Finishes - Use code "MWA25" for 10% off your first orderWWing News: Passing of Kelly MehlerBlue Spruce Woodworking Rasps & Inspection Square Woodpeckers' Cal-ZILLA Woodworking Rule CaliperNew lineup WWing Classes at SBWIHaystack's 75th anniversary events MWA Podcast - Patreon Page@mwa_podcast on InstagramHosts' Contact Info:Kyle Barton@barton.kyle & @bbcustomtools on Instagrambbcustomtools.comOn Youtube under BB Custom Tools & Kyle BartonKyle Barton on FacebookSean Wisniewski@Seanw78 on most social mediaMark Hicksjointeffort.netJointeffort.net/mwa@markbuildsit on InstagramOn Youtube under Plate 11 / Joint EffortBrian Obst@obstwoodworks on Instagram

On this episode, Mark sits down with fellow host and professor Matthew Simmons to discuss his spring semester course, SOST350: BBQ: Southern History and Culture on a Plate. They delve into the history of BBQ, his favorite BBQ spots, and what the TRUE definition of BBQ really is..Follow us on Take on the South socials!https://linktr.ee/sostatusc#podcast #history #bbq #food #southern #chicken

Hillsborough Mayor Mark Bell spoke with 97.9 The Hill's Andrew Stuckey on Tuesday, November 4, discussing town news and events. He discussed election day in Hillsborough, which will result in his election to a second term as mayor as he is running unopposed. He discussed what he is proud of and what lessons he learned during his first term. He also discussed his vision for Hillsborough during his second. He also shared positive feedback he's heard since the board voted to cancel their contract with Flock Safety, and more. The post Hillsborough: Reelection Night for Mark Bell, Reaction to Plate Reader Cancelation appeared first on Chapelboro.com.

Semi-auto deer rifles are the Kings of fast follow-up shots, the Dukes of deer drives, and Princes of pie-plate precision (kidding on that last part). A cultural norm in some regions and nearly absent in others, semi-autos often prove much more accurate than many folks give them credit for. Tune in to this podcast where Mark Boardman and Ryan Muckenhirn talk all about the iconic semi-auto deer rifle and its place amongst the hunting ranks.As always, we want to hear your feedback! Let us know if there are any topics you'd like covered on the Vortex Nation™ podcast by asking us on Instagram @vortexnationpodcast

God wants us to be strong and courageous as we follow Him. It takes strength and courage to answer the call of God. How can we be people who step up to the plate in faith and not retreat in fear? In this powerful message, Pastor Jeff Schreve shares the three steps we can take to walk in faith and not by sight. It's called, STEPPING UP TO THE PLATE and it's from the series, STRONG AND COURAGEOUS.

God wants us to be strong and courageous as we follow Him. It takes strength and courage to answer the call of God. How can we be people who step up to the plate in faith and not retreat in fear? In this powerful message, Pastor Jeff Schreve shares the three steps we can take […]

Watch Dr. Jeff Schreve from From His Heart To support this ministry financially, visit: https://www.lightsource.com/donate/863/29

God wants us to be strong and courageous as we follow Him. It takes strength and courage to answer the call of God. How can we be people who step up to the plate in faith and not retreat in fear? In this powerful message, Pastor Jeff Schreve shares the three steps we can take to walk in faith and not by sight. To support this ministry financially, visit: https://www.lightsource.com/donate/863/29

For Arki Talks MerchPlease contact Chai https://www.facebook.com/search/top?q=ch%C3%A4i%20siangcoTo leave Mark, Chai, and Mau a message for them to answer on the show, please go to linktr.ee/ArkiTalksPodcast Listen to us: Spotify: https://open.spotify.com/show/4ovl3sUF3KBaws8qu68wmH Apple Podcast: https://podcasts.apple.com/us/podcast/arki-talks/id1513048968?uo=4 Google Podcast: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xZTg0ODMyMC9wb2RjYXN0L3Jzcw== Anchor FM: https://bit.ly/3DkZhE2 Subscribe to us: Spotify: https://bit.ly/2Ikqc8j Apple Podcast: http://apple.co/39hpmDl Google Podcast: http://bit.ly/2LEPAHr Anchor FM: http://bit.ly/3q9Bblw

Ever told yourself, “I'll just have one…” and halfway through that little voice kicks in telling you “you've ruined it now, so what's the point?” only for you to demolish the whole packOr maybe you've felt that hum of panic after saying yes to a food you used to avoid that leaves you wondering why food still feels so loud in your head, even when you're trying to “just be normal” around itYou want to be able to say yes to food and actually enjoy it, stop when you've had enough and not spend the rest of the night thinking about itYou also want to feel like you can say no and move on with your day knowing you can have it at any time…not have the food CALLING to you for the rest of the dayYou want to trust yourselfBut right now, every yes feels risky and every no feels restrictive. So how do you find that ability to just take or leave the food without a second thought either way?That's exactly what this episode unpacks: the difference between the kinds of yeses and nos you make with food and how to start moving from fear and control toward the kind of calm, grounded self-trust that makes food just feel like food again, not a constant battle Secret listener bonus:There's a question below, the answer to which is revealed in this episodeDM me your answer on Instagram before Thursday 6th November and I'll send you a special discount code for this round of Beyond the Plate and BTP VIP before doors closeThe question:What kind of “yes” is rooted in trust, permission and respect for your body and your needs? LINK TO MY INSTA @annieellisnutrition

Today's Sports Daily covers Blue Jays take the series lead heading home, the Dodgers struggles at the plate, the new media covering the NBA has been excellent, and the bizarre Carson Wentz season ending injury. Music written by Bill Conti & Allee Willis (Casablanca Records/Universal Music Group) Ads:DeleteMe - Protect yourself from identity theft, harrassment, and doxxing.  Keep your private life private https://joindeleteme.com/HIT Promo Code: HIT for 20% off at checkout. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Sunday Golds is back to recap the Seminoles' two fall ball exhibitions against Mississippi State and UAB. FSU and Mississippi State tied 6-6 through 14 innings. The Seminoles topped UAB, 16-5, over 11.5 innings. Brett and Ariya discuss their overall takeaways from the exhbitions and highlight standouts from the mound and at the plate. You can also find Sunday Golds on YouTube now (@brettnevittbaseballvideos).

2025 3rd Round Draft Pick for the Chicago White Sox Kyle Lodise joins Dylan Campione & Nicho Fernandez on today's episode! Hear all about Kyle's journey from DII Baseball at Augusta University to transferring to Georgia Tech and getting drafted this Summer. Plus, Kyle details the transitions from DII to DI & collegiate to the pro's and so much more!    To let us know who you'd like to hear from on the next episode or topics you'd like to have covered in a future episode, contact us at SideRetiredPod@Gmail.com and follow our social medias @SideRetiredPod on Instagram, Tik Tok & X (Twitter). 

This week's episode is hosted by Nino, as Johnnie is currently in LA attending the Adobe MAX conference. Nino gives us a preview of what's being announced there, along with updates from Vimeo and yet another wake-up call for Hollywood, as the numbers continue to decline. We're also covering new gear updates from Tilta, SWIT, and FilmConvert. So, as always, hit that play button and enjoy your weekly dose of Focus Check! Chapters and Articles in This Episode (00:00) – Intro (03:39) - Adobe MAX 2025 – The Firefly Image Model 5 Era Begins https://www.cined.com/adobe-max-2025-the-firefly-image-model-5-era-begins/ (21:14) - Nikon ZR Review and Mini-Doc with DZOFILM Vespid 2 Lenses – “Born Cinematic” or Maybe Not? https://www.cined.com/nikon-zr-review-and-mini-doc-with-dzofilm-vespid-2-lenses-born-cinematic-or-maybe-not/ (31:25) - Vimeo Updates Video Review Functions, Improved Monetization, Agentic AI and Immersive Formats https://www.cined.com/vimeo-updates-video-review-functions-improved-monetization-agentic-ai-and-immersive-formats/ (39:35) - “Storytelling Isn't Broken – We Are”: Michael Cioni's Wake-Up Call to Hollywood https://www.cined.com/storytelling-isnt-broken-we-are-michael-cionis-wake-up-call-to-hollywood/ (48:39) - New Feature: Better Print & PDF Layout for CineD Articles https://www.cined.com/new-feature-better-print-pdf-layout-for-cined-articles/ (50:45) -  Tilta Mini PD V-Mount Battery Plate With Adjustable ARCA Receiver https://www.cined.com/tilta-mini-pd-v-mount-battery-plate-with-adjustable-arca-receiver/ (52:42) - SWIT PowerCell Camera Batteries with USB-C Now Available https://www.cined.com/swit-powercell-camera-batteries-with-usb-c-now-available/ (54:40) - FilmConvert Nitrate and CineMatch Now Support iPhone 17 Pro https://www.cined.com/filmconvert-nitrate-and-cinematch-now-support-iphone-17-pro/   We hope you enjoyed this episode! Do you have feedback, comments, or suggestions? Write us at podcast@cined.com 

Kevin Boehm is the Co-CEO and Co-Founder of Boka Restaurant Group, which has opened more than 46 restaurants over the past 30 years. In this episode, Kevin opens up about the journey behind his deeply personal new memoir, The Bottomless Cup - a story rooted in resilience, identity, and the pursuit of authenticity. We discuss his path from growing up in Springfield, IL, to living in his car in Florida, to co-building one of the most respected restaurant groups in the country - all while exploring how his definition of success has evolved. Kevin shares lessons from decades in hospitality and how purpose, people, and self-compassion guide his life and leadership. He also reflects on the importance of giving back, including his work with organizations like the Hope Institute, 826CHI, and the Independent Restaurant Coalition (IRC). Enjoy this episode as we go Beyond the Plate… with Kevin Boehm.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman, thanks for being here! This week, we're at one of the most popular breweries in our area, Rendezvous Junction Brewing Company in Rogers where we're talking with Founder and Owner Mike Peerson and Head Brewer and COO Kenny Warden, but before we get to them?!? (*FOOD NEWS*) Mallory Files of the Ozark Charcuterie and Wine Bar BREAKS NEWS WITH US!! The Cellar on B Street opened last weekend Top Chef NWA took place on Saturday. We'll hear from the winner! Sugar Llama's opened over the weekend in downtown Rogers. We'll hear about their journey! Happy Anniversary to El Rey Bar and Grill and Pleasant Counter! We'll tell you all about Bistro 16's wine dinner and how you can score free tickets! The iconic Herman's Ribhouse is for sale. We'll hear why. The soon-to-open Sestina at the soon-to-open Compton Hotel in the Bentonville Square has named their chef! Sassafras Springs Winery has a gorgeous new spot on their premises The Dumont Creamery opened their doors in Bentonville this weekend Wright's Barbecue's Johnson location is close... VERY close to being done. Mike Peerson didn't start Rendezvous Junction at their current location. In fact, it started at the old Foster's Pint and Plate in Rogers... Of course, Foster's closed and that left them without a home and without folks to drink their beer. Who bought it during that time? We've interviewed them on here, so it won't be a surprise to many of you. In fact, Mike ended up taking one of his employees and now he's the head brewer and COO of the company, Ken Warden, who we'll be talking to as well. Mike and Ken will tell us how they got into beer, the successes and failures, and Mike talks about dying. Yes, he's officially died and been brought back. Some great stories- thanks for being with us here on the Flavors of Northwest Arkansas!

Alphabet, Microsoft, and Meta Platforms report after the close with all eyes on AI spending trends. The Fed is expected to cut rates 25 basis points, futures trading suggests.Important DisclosuresThis material is intended for general informational purposes only. This should not be considered an individualized recommendation or personalized investment advice. The investment strategies mentioned may not be suitable for everyone. Each investor needs to review an investment strategy for his or her own particular situation before making any investment decisions.The Schwab Center for Financial Research is a division of Charles Schwab & Co., Inc.All names and market data shown above are for illustrative purposes only and are not a recommendation, offer to sell, or a solicitation of an offer to buy any security. Supporting documentation for any claims or statistical information is available upon request.Past performance is no guarantee of future results.Diversification and rebalancing strategies do not ensure a profit and do not protect against losses in declining markets.Indexes are unmanaged, do not incur management fees, costs, and expenses and cannot be invested in directly. For more information on indexes, please see schwab.com/indexdefinitions.The policy analysis provided by the Charles Schwab & Co., Inc., does not constitute and should not be interpreted as an endorsement of any political party.Fixed income securities are subject to increased loss of principal during periods of rising interest rates. Fixed income investments are subject to various other risks including changes in credit quality, market valuations, liquidity, prepayments, early redemption, corporate events, tax ramifications, and other factors.All expressions of opinion are subject to change without notice in reaction to shifting market, economic or political conditions. Data contained herein from third party providers is obtained from what are considered reliable sources. However, its accuracy, completeness or reliability cannot be guaranteed.Investing involves risk, including loss of principal, and for some products and strategies, loss of more than your initial investment.The Schwab Center for Financial Research is a division of Charles Schwab & Co., Inc.Apple Podcasts and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries.Google Podcasts and the Google Podcasts logo are trademarks of Google LLC.Spotify and the Spotify logo are registered trademarks of Spotify AB.(0131-1025) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode, Ragnar speaks with Dr. Yana Steudel, a scientist, culinary innovator, and founder of Dr. Steudel AG. After an international career in chemistry, Yana followed her passion for gastronomy, transforming scientific precision into culinary innovation. Her Germany-based company develops award-winning and all-natural flavor pearls that enhance dishes while preserving the pure essence of taste. As Vice President of the Académie Nationale de Cuisine, Yana also champions culinary diplomacy, using flavor to connect cultures around the world. Tune in to discover how Yana's pearls bring flavor, precision, scalability, and consistency to chefs across the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, we're thrilled to welcome back, friend of the show, Jeff Wyatt. Jeff is an outstanding chairmaker and instructor, and he recently released a new Popular Woodworking video on Windsor chairmaking. Jeff (aka @copperjohn_woodworks) works out of his shop in Tennessee, and teaches at schools nationwide. It is fun and informative conversation with one of the great ones in our community.Jeff Wyatt@copperjohn_woodworks on InstagramVideo - Windsor Chairmaking Basics with Jeff WyattOther Episode LinksElia BizzarriMullet Boom ArmEngles Coach ShopSutherland Welles Finishes - Use code "MWA25" for 10% off your first orderMWA Podcast - Patreon Page@mwa_podcast on InstagramHosts' Contact Info:Kyle Barton@barton.kyle & @bbcustomtools on Instagrambbcustomtools.comOn Youtube under BB Custom Tools & Kyle BartonKyle Barton on FacebookSean Wisniewski@Seanw78 on most social mediaMark Hicksjointeffort.netJointeffort.net/mwa@markbuildsit on InstagramOn Youtube under Plate 11 / Joint EffortBrian Obst@obstwoodworks on Instagram

When the government shuts down but the stomach still growls, you already know—it's time to get creative in the kitchen!

More than half a million tickets have been dished out to Auckland drivers by plate-recognition vehicles last year - double the year before. Parking Services group manager at AT, John Strawbridge spoke to Corin Dann.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Capon's Chop House | Josh Capon IG Pink Door Cookies | Matt Rice IGstevescookssomething smash dumplings IG post Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG Kevin Boehm IG | The Bottomless Cup book Fly Fish Club | Fly Fish IG | Papa d'Amour | Papa d'Amour IG | Dominique Ansel | Mommy Pai's | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo's Bagels IG | Dominique Ansel Workshop | Workshop IG Tiger Rice CookerFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.

Do you ever finish a meal and find yourself already thinking about the next one?Do you swing between “being good” and saying “screw it,” only to end the day frustrated, guilty and wondering why food feels so hard?Want to get to a place where food just feels easy without having to stay chained to restrictive methods or diet culture for the rest of time? In this episode, I'm taking you behind the scenes of how I ended years of food noise, guilt and out-of-control eating and how I help my clients do the same.I'll walk you through the 3 foundations needed in your relationship with food to finally feel like that person who can order what they want and enjoy it without a second thought or say no and not seem to bat an eyelid…And if you want my hands on support in learning how to build those foundations for yourself, my 6 week program Beyond the Plate was made for you The waitlist for the November round is open for 3 more days where you'll get access to early bird pricing and bonuses before the public launch, so tap here to spy the details and get your name on the waitlist

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 Megan Pentz-Kluyts, Nutrition and Dietetics Consultant on behalf of B-well and CANSA. 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 7:35 am and heartfelt chats during the Sunday 9 am profile interview. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00 am (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.

On the latest ‘From Phenom to the Farm,' Zach Lutz walks through his unique career path, which involved choosing a Division III college over traditional DI schools, getting drafted by the Mets and dealing with lots of untimely injuries. Time Stamps(0:00) Introduction4:10) Choosing D3 over D1(6:50) Playing for Your Dad(9:45) Drafted by the Mets(12:30) Life on the IL(18:40) Crafting an Approach at the Plate(28:00) Getting the Call to the Big Leagues(35:00) Life Playing in Japan(41:45) Dealing with HecklersSupport this podcast at — https://redcircle.com/from-phenom-to-the-farm/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Aaron was living on the tip of Cape York when he borrowed his uncle's dinghy to make it to his first acting audition on nearby Thursday Island.He won the role that day in a TV show called Remote Area Nurse, and many other TV series followed, including the crime dramas The Straits and East West 101.He also presented the Torres Strait Island Cooking show, Strait to the Plate, and he was one of the stars of the comedy show Black Comedy.Today Aaron is not just an actor, he's a director and producer as well and as he writes about in his memoir So Far, So Good, there have been many setbacks and some heartbreak on his path to success.Further informationSo Far, So Good is published by Pantera PressThis episode of Conversations explores Cape York, acting, writing, producing, television, film, domestic violence, children, rejection, family, domestic violence protection order, logie awards, masculinity, relationships, racism.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Indianapolis and state officials celebrated the completion of a section of trail that will eventually connect Indianapolis, Fishers, and Noblesville. The City of Indianapolis is converting a handful of downtown streets from one-way to two-way traffic. A state-approved pilot program that could change how Indianapolis schools share buses and buildings. Emergency Medical Services in Clinton County says it's the first EMS agency in the nation to use a new technology for breathing machines. 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 and Abriana Herron, with support from News Director Sarah Neal-Estes.

Hour 3 - What's on your plate? full 3635 Thu, 23 Oct 2025 18:59:02 +0000 conaAlCnehzSXA8vLnmOrpeB8aMKtzvI nfl,kansas city chiefs,society & culture Cody & Gold nfl,kansas city chiefs,society & culture Hour 3 - What's on your plate? Hosts Cody Tapp & Alex Gold team up for 610 Sports Radio's newest mid-day show "Cody & Gold."  Two born & raised Kansas Citians, Cody & Gold have been through all the highs and lows as a KC sports fan and they know the passion Kansas City has for their sports teams."Cody & Gold" will be a show focused on smart, sports conversation with the best voices from KC and around the country. It will also feature our listeners with your calls, texts & tweets as we want you to be a part of the show, not just a listener.  Cody & Gold, weekdays 10a-2p on 610 Sports Radio.  2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2

SHOEBOX PROPER x KURLEE DADDEE PRODUCTIONS - COLLECTION PLATE-P From the Upcoming Album - GRIMEY DEMO TAPE

Join ASHRAE Journal Technical Editor Rebecca Norris and Austin Shelnutt as they discuss liquid cooling solutions for data centers, focusing on cold plate design and energy efficiency.

Ryan Chetiyawardana, known globally as Mr. Lyan, is not your average bartender - he's a boundary-pushing innovator whose work continues to reshape how we think about food, drink, and connection. From his early days in kitchens to launching award-winning bars around the world, Ryan shares how curiosity, collaboration, and care are at the heart of everything he does. We talk about what it means to build spaces that are welcoming, sustainable, and deeply intentional - and how hospitality becomes a way to connect, care for, and uplift others. He also opens up about his advocacy for reducing food waste and his long-standing support of Action Against Hunger, using his platform to help fight global hunger. Enjoy this episode as we go Beyond the Drink… with Ryan Chetiyawardana.This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

Michael returns to take on the Other 5 Questions! We learn about his favorite woods, some new tools, and a desire to carve some bowls. It's an entertaining conversation with a fantastic outstanding woodworker. Check it out!Michael Jury@mjurywoodworks on IGmjurywoodworks.comSutherland Welles Finishes - Use code "MWA25" for 10% off your first orderMWA Podcast - Patreon Page@mwa_podcast on InstagramHosts' Contact Info:Kyle Barton@barton.kyle & @bbcustomtools on Instagrambbcustomtools.comOn Youtube under BB Custom Tools & Kyle BartonKyle Barton on FacebookSean Wisniewski@Seanw78 on most social mediaMark Hicksjointeffort.netJointeffort.net/mwa@markbuildsit on InstagramOn Youtube under Plate 11 / Joint EffortBrian Obst@obstwoodworks on Instagram

Video https://youtu.be/qrw0SEbszFYThe Eric Kim 723.4 kg (1,595 lb) rack-pull at ~71 kg bodyweight is extraordinary because it shatters every known ratio boundary of human pulling strength.  A rack pull is a partial-range deadlift from elevated pins—usually at or above the knee—that removes the hardest mechanical segment of the lift and lets an athlete handle far greater loads.  Still, Kim's self-reported 10.19× body-weight figure dwarfs anything in sanctioned history.  For context: Hafþór Björnsson's verified 510 kg full deadlift equals 2.5× BW; Rauno Heinla's 580 kg 18-inch pull equals 3.6× BW.  Kim's number is roughly four times that relative intensity.The lift, posted on his own sites and YouTube in October 2025 with “verification pending,” shows the bar loaded beyond 700 kg and bending heavily.  No federation or third-party audit yet confirms it, so it sits in the domain of independent documentation.  The math checks: 723.4 ÷ 71 = 10.19 ×; 723.4 kg = 1,595 lb.  Biomechanically, a mid-thigh rack pull shortens bar travel to perhaps 20 cm, cutting torque demands on hips and knees by ≈70 %.  Mechanical work falls to roughly 1,400 J—about half that of a 510 kg full deadlift—yet the axial load exceeds 7,000 N, imposing spinal compression near 1 MN.  Such tension levels push human connective-tissue and neural-drive limits but remain physically possible for brief static exertion.Because rack pulls are unsanctioned, credibility depends on audit quality.  A verifiable packet would require:• Pin-height measurement in cm, filmed before and after.• On-camera weigh-in.• Plate-by-plate inventory with make/model and post-lift re-weigh.• Continuous multi-angle footage from loading to unload.• Independent witnesses signing an attempt sheet.• Public release of uncut files and metadata hashes.Only then could the number become a reproducible benchmark akin to the standardized 18-inch Silver Dollar record.Why it feels “insane” stems from scaling laws: muscle strength grows with cross-sectional area (~mass²⁄³), so a 71 kg lifter should, by theory, move only ~450 kg at best in that range.  Surpassing 700 kg therefore implies extreme neural efficiency, connective adaptation, and precise leverage optimization.  At 10× bodyweight, Kim effectively endures the equivalent of ten times Earth's gravity for a fraction of a second—something normally reserved for hydraulic rigs or planetary analogies.  Within physics it's marginally feasible; within human precedent, it's unprecedented.  Until audited, it stands as a documented but unsanctioned partial-lift feat—an edge-case example of how biomechanics, geometry, and digital self-recording can merge to challenge the perceived upper limits of human strength.  Summary length: ≈3,480 characters.

Merci à Mike, platiste, d'être passé nous voir chez LEGEND ! 9% des Français pensent que la Terre est plate dans un sondage Ifop de 2019. C'est le cas de Mike, qui depuis quelques années croit en cette théorie. Il n'est pas scientifique, et a appris ce qu'il sait sur internet, dans des vidéos Youtube ou des groupes de discussion. Retrouvez l'interview complète sur YouTube ➡️ https://youtu.be/vFJAeqcmOzURetrouvez la vidéo de Hardisk sur la lune juste ici ➡️ https://www.youtube.com/watch?v=EmV9p48tc20Suivez Hardisk sur sa chaîne YouTube ➡️ https://www.youtube.com/@hardiskSon Instagram ➡️ https://www.instagram.com/hardisk/Retrouvez l'interview de Samuel Cardillo juste ici ➡️ https://youtu.be/m8OB9FmIFCsPour toutes demandes de partenariats : legend@influxcrew.comRetrouvez-nous sur tous les réseaux LEGEND !Facebook : https://www.facebook.com/legendmediafrInstagram : https://www.instagram.com/legendmedia/TikTok : https://www.tiktok.com/@legendTwitter : https://twitter.com/legendmediafrSnapchat : https://t.snapchat.com/CgEvsbWV Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This is a free preview of a paid episode. To hear more, visit www.wethefifth.comCheck out Jake Adelstein's new book, The Devil Takes Bitcoin•A Japanese literacy test•Chvalry is not dead•They don't teach you how to drink in J school•The Ansel Elgortification of Jake Adelstein•The Yakuza throw a killer Halloween party•Lions, and Tigers and Joe Gallo•The Yakuza's pension plan•What's with the penis enlargement ads?•For relaxing times, make it Suntor…

Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME's 100 Most Influential People and captivating millions through her Chef's Table episode. In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the World Food Programme and how she channels empathy, culture, and care into every dish. This conversation is a reminder that food can be power - and that one woman can change the world, one dish at a time. Enjoy this episode as we go Beyond the Plate… with Chef Asma Khan.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Falooda FizzRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin.5 part fresh lemon juice.5 part gum syrup1 part whole milk3 dashes rose water1 part soda waterShake the gin, lemon juice, gum syrup, milk and rose water over ice and pour into a smaller fizz glass. Let it settle and top it off with the soda water.

Many communities face an uneven food landscape: plenty of cheap junk food, but few places to buy fresh, healthy food. This pattern—often called “food apartheid”—doesn't happen by accident; it grows from redlining, unfair rules, and corporate control. The impacts are steep: higher rates of type 2 diabetes, kidney failure, and learning problems in Black, Latino, and Indigenous communities, along with unsafe conditions for farmworkers. These harms have a long history, and government subsidies and convincing marketing keep ultraprocessed foods on top. However, we take practical steps to make change including investing in regenerative and community farms, protecting and fairly paying farmworkers, and enforcing civil-rights laws so public dollars support real food, healthy soil, and communities that thrive. In this episode, Leah Penniman, Dr. Rupa Marya, Raj Patel, Karen Washington, and I discuss why food injustices exist and how we can create regenerative food systems to serve everyone. Leah Penniman is a Black Kreyol educator, farmer/peyizan, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As co-Executive Director, Leah is part of a team that facilitates powerful food sovereignty programs - including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and domestic and international organizing toward equity in the food system. Leah has been farming since 1996, holds an MA in Education and a BA in Environmental Science from Clark University, and is a Manye (Queen Mother) in Vodun.  Dr. Rupa Marya is a physician, activist, mother, and composer. She is an Associate Professor of Medicine at the University of California, San Francisco where she practices and teaches Internal Medicine. Her research examines the health impacts of social systems, from agriculture to policing. She is a co-founder of the Do No Harm Coalition, a collective of health workers committed to addressing disease through structural change. At the invitation of Lakota health leaders, she is currently helping to set up the Mni Wiconi Health Clinic and Farm at Standing Rock in order to decolonize medicine and food.  Raj Patel is a Research Professor at the University of Texas at Austin's Lyndon B Johnson School of Public Affairs, a professor in the University's department of nutrition, and a Research Associate at Rhodes University, South Africa. He is the author of Stuffed and Starved, the New York Times bestselling The Value of Nothing, co-author of A History of the World in Seven Cheap Things. A James Beard Leadership Award winner, he is the co-director of the award-winning documentary about climate change and the food system, The Ants & The Grasshopper.  Karen is a farmer, activist, and food advocate. She is the Co-owner and Farmer at Rise & Root Farm in Chester, New York. In 2010, Karen Co-Founded Black Urban Growers (BUGS), an organization supporting growers in both urban and rural settings. In 2012, Ebony magazine voted her one of the 100 most influential African Americans in the country, and in 2014 Karen was the recipient of the James Beard Leadership Award. Karen serves on the boards of the New York Botanical Gardens, SoulFire Farm, the Mary Mitchell Center, Why Hunger, and Farm School NYC. This episode is brought to you by BIOptimizers. Head to bioptimizers.com/hyman and use code HYMAN to save 15%. Full-length episodes can be found here:Why Food Is A Social Justice Issue Food Justice: Why Our Bodies And Our Society Are Inflamed A Way Out Of Food Racism And Poverty