Podcasts about Pringles

Wie komme ich ins Gefängsnis? Was erwartet mich wenn ich dort bin? Wie komme ich da raus? Was kommt danach? Wir wissen, dass ihr euch diese Fragen stellt. Ihr könnt aber ruhigen Gewissens die Gesetze weiterhin befolgen und trotzdem erfahren was Sache ist. Wir haben euch alle wichtigen Infos zusammengefasst. Ihr dürft über "LOS" gehen und irgendwie Geld einziehen oder wie das Spiel nochmal geht. Man ist doch da dieser Mann von Pringles und fährt mit som kleinen alten Sportwagen rum oder so. Macht das ruhig.Über Monopoly machen wir aber nochmal ne eigene Folge merken wir gerade.Hier jetzt jedenfalls erstmal die spannendste Gefängnis-Geschichte seit Shawshank Redemption für euch.

Laugh with our daily morning show podcast!Denise still is hanging with the Covid so this is *almost* a full show.Today:PK fails at making macaroni and cheeseDuryan learns Brazil isn't in South AfricaWe revisit the classic 'gas station / driving away with the pump in the car story'We fail at wishing Kevin Halterman a happy birthdayPK tells the gang about a lady making 6 figures selling her fartsDenise gets a Sugarbabe offerA man flies to Atlanta only to be stood upWe learn a Pringles fun factCalvin Sun tells us about his travels to 'the place that doesn't exist' in North Korea'Find out more about Calvin's wild life: https://monsoondiaries.com/Duryan fails at asking his wife: 'what's for dinner toots'PK goes off on the Bachelor premier Jason Derulo fights two guys who call him UsherDuryan tells us about Fitness BlenderAnd so much more!Play our games: www.PKandDK.com

Although it should be fun and engaging to use social media for your business, or even for your self, according to my guest Konstantinos of simplydigital.gr it's still a matter of dedicating time each day for consistency, 3 hours to be exact. In this episode we also take some time to resolve issues around the generational divide which I recommend taking note of since that may be a factor in knowing your audience.Simply Digital is a digital agency based in Greece, ran by Konstantinos Synodinos, 2 time winner of the Greek Entrepreneurship award and one of the 32 Entrepreneurs invited by the US Department of State for the Global Entrepreneurship Summit of 2016 in Silicon Valley, California. Konstantinos has worked as Marketing Manager for a few of the biggest brands worldwide (Pantene, Braun, Ariel, Johnnie Walker, Duracel, Pringles, Vicks, and he is also the founder of the awarded Sports platform ChampionsID.com⭐️DEVELOP YOUR BUSINESS AND ATTRACT NEW CUSTOMERS!

In Taste Radio's final episode of 2021, the hosts spoke about why entrepreneurs launching new and innovative concepts need to consider the addressable market for their brands and products in 2022. They also discussed the news that a high-profile kombucha company has leapt into the growing pool of probiotic sodas, a fast-growing snack brand's recent raise and a number of notable products that crossed their desks over the past week. Show notes: 0:37: Seltzers, Snacks And Scoops – The episode hosts, which included BevNET/NOSH reporter Adrianne DeLuca and BevNET managing editor Martín Caballero alongside Taste Radio regulars Ray Latif and Jacqui Brugliera, chatted about their respective college experiences, go-to-market strategies for innovative brands and whether probiotic sodas can win over consumers who shun kombucha. They also riffed on better-for-you chips, palate-pleasing juice shots and celebrity-aligned ice cream brands. Brands in this episode: Poppi, Culture Pop, Health-Ade, Olipop, Humm, The Good Crisp, Pringles, So Good So You, Vive Organic, Aura Bora, Taika, Ben & Jerry's, Babybel, Munchrooms, Tom & Luke, JD's Vegan

Pretty quickly, Calvin Pringles realized he didn't want to take the "traditional" path in real estate. He saw an opportunity for something more that would build wealth and provide a path to get what he wanted in life. He learned from a mentor and got to see the investment side of the business as a bird-dog for a local investor. From there, he got his license and has been growing his business over the past 4 years. In 2021, Calvin will have helped on 25 units, 3 wholesale deals, and 2 flips where he is a real estate agent in the Tampa, FL market. In 2022 he's looking to add some additional leverage while building a team to be able to provide opportunity for others and begin to leverage his time and expertise to bigger and better things.FOLLOW CALVIN

The Honeys are having a birthday dinner with Chinese food. Then they review a new flavor of Pringles.

The Big Foodies are presented by Berky Orthodontics and in this episode, the Big Foodies try one of America's favorite snacks, Pringles. Since there are so many flavors of Pringles, this is part 1 of a 2 part series based aroubd these chips. In this episode Biggie, Matt and Barrett will try the Original flavored, Pizza, Cheddar and Sour Cream, Sour Cream and Onion, BBQ, Ranch, Honey Mustard and Salt and Vinegar.

This week on the premier comedy roller coaster podcast; Ben and Zach talk about Pantheon at Busch Gardens Williamsburg, International park bucket lists, Coaster Death Pool 2022????? and much more! Actually we're the worst roller coaster podcast. Find and contact us here: Join our email list: https://sendfox.com/yourfavoritecoastersucks https://www.yourfavoritecoastersucks.com/ YourFavoriteCoasterSucks@gmail.com Text/Voicemail (312) 572-9552 Instagram @YourFavoriteCoasterSucks Twitter @YFCS_pod www.facebook.com/UrFavCoasterSux www.yourfavoritecoastersucks.tumblr.com Join our Discord server here: https://discord.gg/uNVud4T We have shirts and sweatshirts available mad cheap www.amazon.com/s?rh=n%3A71411230…ap_web_7141123011 If you enjoy the show please consider throwing us a buck or two www.patreon.com/yourfavoritecoastersucks

Milf City 67 Don't Go Changing to try and please me Milf City starring the Three Jesters! The Jesters three The video game Milf City Yo the cake boss fucks Whoever came up with the term chode should pick every new word from now on because he nailed that shit Succulents. Oh yeah I would succ ya lint outta ya belly butto Cornstar farms followup Man in polls talking about redskins you know it's just like the n word it's all how you use it. Ever fart a melody. Other day I farted the first three notes of come on Eileen Ever been depressed in your sleep? That's actually funny It's hard to see who it is with the mask

The chip man cometh and has bestowed upon Lisa a chip flavour that has her claiming that its a slow eat but a quick heat! It tricks you into thinking it's just a slightly sweet all dressed chip but then bam, it hits you with that chili heat. That my friend is an asshole potato chip! Sam shares that John thinks he's a rancher just because Lisa thinks she can be well, anything she sees on TV! What!? Giselle, a friend of the podcast, suggested that Lisa (The Butcher) might have disposed of her husband! We never see him so is he really alive? We need proof! Sam is so excited to see Anne Murray's movie, Lisa got God fired over the weekend and those Black Friday emails were too much for Sam! The ladies are on a roll as they discuss a warm Christmas vacation, Oh Christmas Brie, Buble balls, Adele in Vegas, stalking Ryan Reynolds, Winter vagina, addicted to Yahtzee, FB Tuesday, the phrase 'put yourself in their shoes', Waltons Christmas, the Jays and the Riders, BLT pizza, Lisa's Christmas letter, impractical gifts, downsizing Christmas stuff, Lisa's question corner, TV affects your dreams, Dunkins, bat shit crazy, assorted Pringles, should we fondue and things Lisa oughta know! The I shake my heads are clingy and persistent! It's just a bit of ridiculous chatter but it might just make you laugh!If you love what you hear you can support the podcast by following the links below!Patreon: https://www.patreon.com/join/ishakemyheadYou can also find us on:Twitter www.twitter.com/i_shakemyhead Instagram www.instagram.com/ishakemyheadFacebook I shake my head with Lisa and SamTik Tok i_shakemyheadBuy our merchandise at www.ishakemyhead.threadless.comWe are proud to be a part of www.podfixnetwork.com

This episode has the interview with David Williams (aka "Down Under Dave") who wrote a book about his life and ultra running adventures. The book is really good! Dave graciously made himself available for an interview and he's really funny and has an outstanding outlook on life. More information about the book can be found at the following links: https://www.youtube.com/watch?v=zn5yEcuJyhs https://www.amazon.com/Unstoppable-Runner-David-Williams/dp/1761091638/ref=sr_1_1?keywords=an+unstoppable+runner+book&qid=1638487887&sr=8-1 And here is Karen's Iron Man distance race report, it's very detailed and pretty cool: I've wanted to do an Ironman distance triathlon for a long time but was intimidated by the amount of time training would take. I already have a full-time job and training would be like adding a part-time job. However, sometimes friends get you to do crazy things. I have a group of friends who have been together since about 2012 when we joined forces to do Ragnar Chicago. We started the weekend as acquaintances and after 36 hours and 200ish miles, ended the weekend as dear friends. We've gone on to finish five more Ragnars as an ultra-team (six runners and one van as opposed to 12 runners and two vans). In 2017, someone saw (ok, it was me) there was a relay race across the state of Iowa (west to east). Within about two weeks, we had eight runners and found a driver to get us the 339 miles across the state. Half of us live in norther Indiana, the other have in Indianapolis. We keep coming up with events to participate in so that we have something to train for and participate in together.  In 2015, Julie and I met up for a run and she asked if I wanted to do Muncie 70.3 with her and her sister Pamela, one of the Indianapolis tribe. I was in. Julie and I trained together in Northern Indiana and met up with Pam when time allowed. Many of the Ragnar group showed up to cheer us on, just as we did with Pam and Tina completed Ironman Chattanooga in 2017 (this was for Pam's 50th) For Julie's 50th birthday last year, she threw out hiking the Grand Canyon (rim to rim) in one day. Once again, it didn't take us long to commit. We persevered against COVID scares and some other issues. We traveled to Flagstaff and on October 7 we completed the hike, starting around 4:30 a.m. and finishing around 5:30 p.m. We made it back to Indiana safe and sound, with the exception of a bit of trail rash on Pamela from a fall she took and a badly sprained ankle, Melinda, ironically, our driver suffered. She hiked down the trail about a mile and we as we were hiking back up, just past one of the tunnels, she stepped off the trail, canyon side, and went down. Unfortunately, what goes down, must go up and she persevered up.  2021 was my turn to hit 50. While planning for Grand Canyon, the goal of completing an ironman distance was swirling in my head. Pre-COVID, I found out a friend's husband, Matt, was training to do Ironman Louisville, which would be on October 9. As Ironmen usually are on Sundays, I did the math and realized Louisville would be on my birthday in 2021. That would be pretty cool. Then COVID hit, Louisville was cancelled for that year, and then cancelled permanently. Since Matt had put in all the training and didn't want to waste it, he organized his own event. Then Muncie 70.3 announced they would have a 140.3 event this summer. It piqued my interest, but I really didn't want to spend the money.  The town I live in is located on the north shore of the second largest natural in Indiana. Perfect for swimming. Outside of that, we are surrounded by corn, soybean, and wheatfields. Perfect for biking and running.   The more I thought about it, the more I thought I could follow Matt's example and stage my own Ironman distance triathlon. I could do it by my own rules (accept assistance from spectators, have friends/family participate with me) and if training went off the rails, the weather was bad, or doing the full wasn't going to work, I could cover the distance over three days or move the distance back to the 70.3, or a half ironman.  Pamela, who completed Ironman Chattanooga in 2018, shared her training plan and at the end of April, I started “training”. This would be a don't do as I did disclaimer. I trained but didn't complete every workout. I skipped the second week because I was out of town for a conference. I didn't start swimming until Lake Maxinckuckee (Max – in- kuk – kee or Lake Max as well all call it) warmed up in late July. I tried to hit the longer workouts but when we went on vacation in August, didn't get in the long bike rides. I tried to balance family demands with work and training. There were many workouts that were shortened or skipped because I needed to work late or my husband and daughters were actually home. We have two girls, 20 and 17. My 20 year old has a 2 ½ year old daughter and has moved out of the house. I will drop just about anything if Kate and Mabel are coming over. My youngest, Emily, had a summer job and then attends a private boarding school in our town. Again, if she is home, I want to spend time with her.  The longest swim I did was 2.4 miles. It was on a Friday evening, after Labor Day, so activity on the lake has slowed. I ended up chasing daylight and enjoyed watching the sunset over the lake toward the end of the swim. There were a few early morning swims, too, getting in the lake while it was dark and watching the sunrise. What a way to start the day! The longest bike was 89 miles in about 5 ½ hours. The training was based on time, not distance and by 5 ½ hours, I was ready to be done! The next day, I ran 12 miles and, surprisingly, it wasn't bad. I ended up getting a cheap spin bike from a friend and started doing spin workouts during the week and hitting the road on my bike for the long rides. The spin workouts provided a good challenge that I might not have had if I road my bike.  The longest run was around 16 miles. I will add that three weeks before the event, another Ragnar teammate, Kim, and I ran the Sunburst Half Marathon that started in downtown South Bend and ended at the 50 yard like of Notre Dame stadium. We finished in two hours and Kim came in first in her age group. We were not expecting that! On the bus ride back to the car, Kim wondered how must faster we would have gone if we actually trained.   Probably the best week of training, was my taper week leading up to event day (I'm hesitant to call it race day as I really didn't race). I had to attend a conference and stayed at a hotel with a lap pool and workout room. You know I took advantage of that! My plan was to start my swim at a friend's cottage on the south shore of Lake Max and swim to the town park on the north shore, which is 2.4 miles. If the weather was bad, I would either find a smooth spot in the lake to swim or go to a pool about 20 miles away and swim laps to complete the distance. My husband planned to kayak with me for safety, and to keep me on course. My younger daughter would drop us off at the cottage, grab my bike and meet me at the town park.  Next, I'd ride 112 miles. I didn't have a particular route in mind. I just knew I wanted to end at Julie's house in the northern end of our county. It happened to be about 26.2 miles from my house so once I ended the bike, I just needed to run home. I figured I would bike by solo and my Ragnar teammates would accompany me on the run.  The day before the event, my friend Melinda, who has been our driver for our Ragnar events, asked if I wanted company on the swim. Her husband Doug completed Ironman Maryland a few weeks ago and was willing to swim and would keep me company on the bike for a while.  The weather in October has been amazing in Indiana with high temperatures in the 70s and lows in the 60s. While it rained Friday and turned foggy Friday night, Saturday morning was absolutely perfect. The wind was calm. It was a little overcast. The lake was like glass and the temps in the low 60s. We got to the cottage on the south shore around 6:20 a.m. and walked the kayak down to the water. It started sprinkling but it was short lived. We went back up to the car to wait for Doug and Melinda and get the wetsuit on. By 6:45 or so, Steve was in the kayak and Doug and I were in the water. My daughter Emily sounded the airhorn on her phone and Doug and I were off. It took a bit for me to get into a rhythm and to fully put my face the water. Initially, the water temperature took my breath away but once I acclimated, it was perfect for a long swim. Steve had a headlamp on the front of the kayak and a red light on the back and wore a headlamp. Doug had an inflatable buoy with a light in it strapped to his back. It kind of looked like a Chinese lantern floating on the water. At times, the lights on the kayaks blended into the lights on the shoreline and I'd have to stop and get my bearings. I think I swam pretty consistently for the first half of the swim. The second half, I started losing sight of Doug and Steve. At one point, I popped my head up and couldn't see either one of them. There was a bit of panic as I felt very alone. Finally, I caught sight of Steve again in the dark, asked him to turn his headlamp around so there was a light to follow. That made a huge difference. The sun rose at 7:50 a.m. and by that time we were about halfway done. I don't think that I was getting tired so much as getting bored toward the end. I was very happy when the Beach Lodge began getting clearer, then I started running into some of the tall plants growing in the lake and could see people on the beach. Finally, I could see the sand on the bottom of the lake. I swam in until the water was about knee deep and stood up. I completed the 2.4 mile swim in 1 hour 30 minutes, which was my A goal.  I was a little dizzy getting up and, while trying to get water out of my ear, lost my balance and went back down into the water. The dizziness subsided and I headed out of the water and was met by Ragnar teammates Kim and JW as well as Melinda and my daughter Emily. Em and Steve got the kayak loaded up and I got changed into my biking gear. The transition was about 20 minutes.  While I was changing, some of Doug's Ironman training group rode past the park and stopped to ride with us. I'm not used to riding with anyone, so I was a little nervous riding in a group, let alone riding with super experienced cyclists. They were great, though and hung with me for about 20 minutes before they needed to head home. Doug and I rode around Lake Max three times for 30 miles and then headed north to the City of Plymouth. Doug stuck with me to the south end of Plymouth where Melinda picked him up and checked on me. I was then on my own to get through Plymouth and north to mile 56 at Julie's house. This was the section of the ride I was most concerned about as there was more traffic, traffic lights, and stop signs than I'm used to riding with. I needed to ride through the city in order to safely cross US 30. Thankfully, there was very little traffic and I hit most of the lights green. Julie was getting off of work in Plymouth so she met up with me at a few spots in Plymouth followed me through a round-about to block traffic and get me through safely.  At 58 miles, I arrived at Julie's to the cheers of the rest of my teammates. Pamela hopped on her bike and joined me for the second half of the ride. The area is rural, so traffic wasn't much of an issue and our teammates were out in their cars meeting at various intersections to make sure we were going the right way and didn't need anything. Julie had gone out and marked the turns on the road, but we misunderstood the second marking and took a wrong turn. It added a few miles, but we found our way back to the route after a phone call or two. After that, the team was out at most of the major turns making sure we went the right was and managing traffic for us. The route took us back to Julie's with about 20 miles left. We took a quick break, restocked fluids, stretched and we were off again for a second loop. The original route was 26 miles but because of the extra on the front end and the wrong turns, Julie worked on shortening it. She was amazing at quickly rerouting and for the last 10 miles, she escorted us along the route. With about 5 miles to go, she pulled up next to me and asked if I wanted to be a little over or a little under on the ride. I said over, just so I knew that I went the full distance. She then led us back to her house and we finished the ride at 112.2 miles. The actual ride took seven hours and twelve minutes but, with the breaks and transition, it took seven hours and thirty-five minutes. I wasn't exactly sure how I was going to manage my nutrition, but I knew it was important. On the ride, I drank water with electrolytes and downed three small Clif bars, with the last Clif bar consumed during the last 45 minutes of the ride. By the end, my stomach was sloshing around. Pamela suggested giving the Clif bar a little time to digest. In the last mile, she also suggested cycling at a high cadence without a lot of resistance to get my legs ready to run.   When I arrived back at Julie's, the team had the cowbells out and had a little cheer tunnel for us to enter. I got to the driveway and stopped. I had to will my leg to swing over the bike so I could get off, get changed, and get running. Before I started the run, I drank half a can of Diet Coke to settle my stomach and ate a Ginger Chew. Both of those things helped tremendously. The second transition was about 15 minutes.  For the run, the plan was for my teammates to each run with me for about 5 to 6 miles. After being on the bike for so long and having such a quick turnover on the pedals, my legs were ready to go and I started out fast. Thankfully, JW reigned me in and she suggested running for four minutes and walking one. Had she not encouraged me to slow down, I probably would have blown up at the end. We chatted and caught up as we hadn't seen each other for a few months. JW stayed with me for about 6 miles and then we traded out runners – Ragnar style (meet the van, one runner gets out and one gets in). Wendy joined me and caught me up on what has been going on with her and kept me going, sticking to the 4:1 ratio. My running partners kept entertained and engaged so I wasn't even tracking the miles. I was keeping up with fluids (running with a water bottle) and trying get in some calories. I found iced down Gatorade and pringles were keeping me hydrated and fed, but a Diet Coke was the best. By about mile 10, though, I was feeling a hot spot on the inside of my big toe. It was the same spot I got a double blister last year while hiking the Grand Canyon. Throughout the run, my teammates were leapfrogging us, so we had quick access to aid. We yelled ahead for Band-Aids, and they responded like a NASCAR pitstop. They found a towel for me to sit down on, Pamela got out her tacklebox with anything and everything you would need at an aid/medical stop, and with everyone gathered around doing a job, got my toes bandaged up, got me off the ground, and running again.  Around mile 14 or so, I was joined by Julie and Kim. The three of us run every Sunday morning. We did our “normal” six or seven miles together, keeping with the 4:1 intervals and occasional stopping for aid. One stop was an impromptu visit to a family from our church. We got a picture of the whole team and enjoyed the music from the party across the street. It was about that time that I was doing the math in my head and realized I took the wrong route through Plymouth heading south and I tacked out an extra couple of miles. We decided I would run to 21.2 miles and then they would drive me to five miles out from my house. By that time, it was about 9 p.m. and very dark on country roads. My teammates went into traffic control mode with one car with hazards on, following close behind us and the other going ahead and waiting at stop signs.  We hit 21.2 miles and I knew I definitely was too far out so we hopped in the car for a quick ride to 5 miles out. My daughter Emily, who ended up hanging with my teammates all day, got out to run me in and my older daughter, Kate, was going to meet us at about a mile and a half out. Emily is a senior in high school and qualified for the State meet in swimming and track. Any other time, she would have dusted me but Saturday night she stuck with me and commented that the pace I was running felt like the pace she would run during a track workout. We had a great run and the time passed quickly as we chatted. We met up Kate at the edge of Culver Academies, a private boarding school, where Emily attends school. I didn't realize it, but her friend had been following my progress all day. Em told them we were close to their dorm, and they met us with cheers and high fives. We ran down the main streets in our small town to our house where my husband and teammates were waiting with a finishing tape. The run took approximately five hours and 19 minutes (my Strava stopped when I paused it for the car ride, so I had to restart another run). My husband started the timer on his phone when I started swimming and so we took his time of 15 hours, 9 minutes and 39 second as my official finish time. I finished around 10 p.m. I honestly was surprised at how well I felt on the run. There were a few times that we walked through the run interval, but the time passed quickly. I think carrying a water bottle and sipping on the watered down Gatorade and Pringles game me just enough energy to keep going. That and, addition to the Diet Coke, a flat Coke around mile 16. My teammates made an Ironman “medal” and Doug gave me one of his Ironman shirts. It was a great way to end the first half century.  Sunday morning, I really didn't sit around. We got up, went to church, out for lunch and did our grocery shopping. I probably felt worse Monday. I went to work and sat most of the day. Overall, though, I felt worse after my first marathon and after Ragnar Napa when I trashed my quads on the hills near Mill Valley.  So, will I do one again? I'm not ruling it out. I asked myself the same question Kim asked after we finished Sunburst – how much better could I have done if I had really followed the training plan? At the same time, this was a bucket list item and a way to motivate me to work out. It is time to take a little bit of a break (my house needs some attention). The Ragnar group is planning another trip to the Grand Canyon next year, hopefully without the drama and hassles of COVID, so it looks like there is a lot of hiking in my future. Regardless, we will keep looking for new adventures, challenging each other, and looking for ways to keep us motivated to continue moving forward.        

Yes we know, the five foods in December should be turkey, stuffing, pudding, Pringles and mountains of cheese. [audio mp3="https://media.radiocms.net/uploads/2021/11/30143931/ElsaJones_3011.mp3"][/audio] But, when before we all dive face first into the tin of biscuits your Mam has had hidden since September, it's no harm to embrace the food we shouldn't be eating while also thinking about the food that we absolutely should be eating. In a Mind Yourself Now special, Elsa Jones, Qualified Nutritional Therapist And Author Of Best-Selling Book 'Goodbye Sugar' joined Dermot and Dave with her 5 foods to include in your diet. You can catch Elsa's chat by clicking play above

Starting a new career in real estate? There's a good chance you'll be working with buyers. On today's show, Calvin Pringles shares the strategies that helped him succeed as a brand-new buyer's agent. Listen and learn how to win deals from your sphere, how to convert hot leads, and how to qualify buyer clients. Use the tips Calvin shares in this interview to avoid making the mistakes that hold most buyer's agents back. Visit hibandigital.com/toolbox Claim Real Estate Discounts, Free Trials, and More Visit hibandigital.com/resources Sponsors Rebus University - Get Over $10,000 in Real Estate Training for as Little as $97 Visit futureofrealestatetraining.com PadHawk - Find Your Market's Best Leads for FREE with a 7-Day Trial Visit padhawk.com Roddy's FLS - Discover Unbeatable Real Estate Deals with a FREE Foreclosure List Visit 4closure.info Learn more about your ad choices. Visit megaphone.fm/adchoices

To promote Movember, someone made a suit out of mustache hair. Hy-Vee struggles to give Pringles away. A Florida woman tries to McGuyver her way out of a DUI. 

In this episode of Andy Loves Chips Nick Haynes from the Sketchy Nonsense podcast joins us to talk about Pringles Pizza Flavored potato chips. www.sketchynonsense.com patreon.com/sketchynonsense This episode exists because of our Patreon Supporters... Support the podcast and help us make content AND get exclusive access to content you can't get on our normal feed by signing up for our Patreon: patreon.com/whatweremember Watch our show on youtube: https://www.youtube.com/channel/UC17JhCBEMfIgIC-u9ciaw6w www.andyloveschips.com www.whatweremember.com Music Instrumental Music - Royalty Free Music - Pizza Capricciosa https://youtu.be/AZ2pdAiF3Wc

This week we're joined by Janet Garcia, aka @gameonysus! In terms of news, at the time of recording there was a rumour that Halo Infinite's standalone multiplayer mode might release on Monday 15th November (and it did!), so we discussed that. In other news: Elden Ring network test keys are being sold for hundreds on eBay, SteamDeck and Playdate are delayed, and the GTA Trilogy is a mess. Speaking of which, Mat and Janet talk about the GTA Trilogy ‘Definitive Edition', we've all got things to say about Forza Horizon 5, and Sean discovers a new side to himself in VR. All that plus the US vs UK, the pronunciation of “Forza”, advent calendars, buffet etiquette, milk updates, and more.  Games Discussed: Forza Horizon 5, Grand Theft Auto: The Trilogy - The Definitive Edition, Call of Duty Vanguard, Titanfall 2, Blade and Sorcery.   SUPPORT Patreon TCGS Store   CONTACT tcgs.co Contact form Discord Twitter Instagram Facebook   FOLLOW @davidturners @CaptainToss @matmurray @jcafarley   WATCH Twitch Youtube   LISTEN Spotify Apple Podcasts Google Podcasts Pocket Casts Overcast acast Stitcher   CREDITS Music by Nick Parton Art by Dave Chong

And the only way to get them down is with a medium sized squid and a tennis racket.

We are reminded that ol' Liz won't be around forever not just by the fact that her body is turning into Pringles chips but by the sudden uptick in the use of the phrase "future king" in news media references to Prince Charles, who will inherit the throne upon his mother's overdue demise. It will take a lot of prepping to get members of the British Commonwealth used to the idea that they are about to have a King, after all, because on its surface the very idea of it is so cartoonishly absurd. Reading by Tim Foley.

Wow dictators really threw their weight around to end the week. China's Xi Jinping decided to make a resolution on top of his decree a little while back that he could be President for life. Now he is considered as powerful as the founding father of the People's Republic of China Mao Zedong. That story here (00:23:45) (00:00:00) - Timestamps Cup of Coffee in the Big Time (00:05:12) - Fun Fact: The designer of the Pringles can is buried in one (00:06:35)- Holidays: National Pneumonia Day, National French Onion Dip Day (00:07:55) - This Day in History: in 1927 Joseph Stalin took over as undisputed leader of the Soviet Union (00:09:05) - Famous Deaths on November 12th: 1035 Cnut the Great, 2003 Jonathan Brandis, 2018 Stan Lee (00:10:39) - Trending Mentions: NFL trades: Cam Newton back to the Panthers, Odell Beckham Jr is on the Rams. The Hard Factor NFL weekly parlay is awesome. (00:13:13) - #3 - The death toll has raised to nine from the Astroworld concert. Also a nine year old is in a medically induced coma and Travis Scott has been sued more than 50 times (00:17:39) - #2 - Congress wants to eliminate drunk drivers by 2026 (00:23:45) - #1 - Grand Emperor Xi Jinping has made a resolution making him as powerful as Mao Zedong the founding father of the People's Republic of China TikTok International Moment (00:31:45) - Eastern EU - Belarus/Poland/Ukraine borders. The EU is thinking about building a wall, and is worried about Vladimir Putin and Alexander Lukashenko instigating conflicts at the border (00:36:34) - Yemen - Biden administration is calling for the immediate release of the Yemeni staff of the U.S. Embassy in Sana'a who are being detained by Iran-backed Houthi separatists who control the city (00:38:18) - Taiwan - A police officer got his thumb bit off by a very drunk driver who fought him (00:44:40) - Listener submitted voice mail and reviews These stories, and much more, brought to you by our incredible sponsors: http://AdamAndEve.com - Use Promo Code: HARDFACTOR for 50% off 1 Item http://JoinFightCamp.com/FACTOR - To get an additional pair of gloves for free all November with your new Fight Camp system http://Talkspace.com - Promo Code: HARDFACTOR for $100 off http://Birddogs.com - Promo Code: Factor - Free Whistle Ball w/ Order Go to store.hardfactor.com and patreon.com/hardfactor to support the pod with incredible merch and bonus podcasts Leave us a Voicemail at 512-270-1480, send us a voice memo to hardfactorvoicemail@gmail.com, and/or leave a 5-Star review on Apple Podcasts to hear it on Friday's show Other Places to Listen: Spotify, Google Podcasts, Stitcher, Lots More... Watch Full Episodes on YouTube Follow @HardFactorNews on Instagram, Twitter, TikTok, and Facebook

When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Is your body working with you or against you? It's not hard to tell. How do you feel? We need to listen to what our bodies are trying to tell us. When we don't listen, sometimes the only option is to have a major malfunction of some type. We also should be comfortable in our own skin. Its never too late to make needed changes in your diet, sleeping, exercise About Amy Amy White is a board-certified holistic nutritionist and functional nutrition and lifestyle practitioner. She has been working as a nutritionist, health & weight loss coach for over 12 years. Throughout this time Amy has come to understand that most health and body weight frustration is often a simple body communication problem. Once proper communication with the body is restored excellent health and a happy body weight become the natural result of living and enjoying everyday life. My work is more than food. It's really about lifestyle choices and learning how to eat for the health and body you want. I believe it's important to really understand inputs beyond food that impact overall wellness. Things like, sleep, fasting, protein, movement/exercise, self-talk and for a lot of my client base (over 50) embracing age as number and taking responsibility for the quality of your life. www.thesimplicityofwellness.com www.feedingfatty.com Full Transcript Below When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Fri, 7/23 3:08PM • 31:44 SUMMARY KEYWORDS body, eat, people, thought, food, health, happening, sugars, feel, gut, doctor, inflamed, functional medicine, processed, headache, point, bad, guess, learned, late 30s SPEAKERS Amy, Terry, Roy Barker   Roy Barker  00:00 Hello, and welcome to another episode of Feeding Fatty.   Terry  00:06 I'm your host, Roy and Terry.   Roy Barker  00:07 So we are the podcast chronicling our journey through wellness. It can include you know, what, what we intake as far as food, our exercise our movement, you know, I've, there's a lot of difference between moving and exercising. And so movement is a good point to talk about with that, but also our mindset, we a lot of times we know what we need to do, it's just doing it and it's being sustainable. So those are the things that we'd like to talk about. And we also have, you know, professionals in the field on. And so we're lucky we have Amy White with us today, Terry, I'll let you introduce Amy.   Terry  00:35 Yeah, Amy White is a Board Certified Holistic Nutritionist and Functional Nutrition and lifestyle practitioner. She's been working as a nutritionist, health, health and weight loss coach for over 12 years. Throughout this time, she's come to understand that most health and body weight frustration is often a simple body communication problem. Once proper communication with the body is restored. excellent health and happy body weight becomes the natural result of living and enjoying everyday life. Amy, welcome to the show, I want to talk about this communication with your body. Yeah, and how did you find yourself in this realm of nutrition and coaching and all of that?   Amy  01:13 Well, I'm so I'm currently in my mid 50s. And I entered this area in my late 30s, really early 40s. And it was, you know, just like most people's stories, it was a family health issue, not mine, but my daughter's. And so I got into nutrition actually, because of gut health. So she had some gut gut issues. And we were we were unfortunately found ourselves in a position where the conventional medical community didn't seem to be able to help. And so then it was just kind of like, I'm one of those people that you know, once I tug on a thread, if I can't find the answer, I just have to keep digging. And she was she was getting ready to go to college, and she had digestive issues her entire life. And at this point, right, she's now like 16. And I'm thinking we should probably fix this. I'm such a good mom, let's wait 16 years to dig into this. So we did and we actually went and had a gastro enthrall just do a whole scope and see what was going on in there. And she basically said, Oh, she's fine. And I just kind of like he is because she's really not, you know, we go out to dinner at a restaurant and she ends up leaving the table and going outside and sitting on the curb. Because she feels so bad. And she's got this pressure and whatever. Wow. So the doc was like, Yeah, no, no, she's fine. She doesn't even have reflux or esophagus is beautiful. And we've been told she had reflux, and she was one month old. So that was actually nice to know. And but as the doctor was leaving the recovery room, she turned around and she said, Oh, I mean, her small intestine is red and inflamed. But that's really nothing to worry about. And then she left. And I thought, that seems like something to worry about. But I had new zero at this point. And I was completely we were living in Chicago at the time. And I was complaining some our girlfriends, I'm like, I don't know, and I'm sure we've all been there. But this was the first time in my life was in this position where I sought the expert looked for the answer and didn't get an answer. And then I had no idea who to ask where to turn. It was just it was very scary and frustrating. And so many people stop at that after they hear their so called expert. I mean, not that they're, you know, medical experts and all that they just stop. Yeah, but you were a woman on a mission. I'm sorry. Well, I literally thought I was stopped. I was just like, Oh, I guess I don't know. But I was very uncomfortable with that. It just felt bad. And so I was complaining. And one of my girlfriends said, Oh, you need to go see this nutritionist. And I literally was like, I don't even know what that is. But I'm in. And so that's where I got introduced to this idea of nutritionists. And I was like, hold on. And so she made one tiny dietary change. She I mean, we saw her once she said do this, which was all she told my daughter to do was stop eating gluten. I mean, you know, and back then it was like, Oh, the gluten thing. And so we did so we left the office and we went to Whole Foods and bought everything that said gluten free, which again, I don't recommend, but at the time, that's all we knew. And but you know what, even just doing that two weeks, my daughter, everything changed. It was a little freaky. And I thought Hold on a second. This is like magical. And so I started reading everything I could find about food and the body and I find We looked at my husband, my daughter ended up leaving for college and I looked at my husband and I said, I am out of things to read, I've run out. So I said, I'm going to take, I guess I'm going to start a program because they will have a reading list. So I inevitably ended up joining or getting into a new master's program for nutrition. And I had looked at, we were in again in Chicago, so I looked at the local universities and what they offered, and I was reading the syllabus, and I thought, you know, this is kind of exactly what I don't believe anymore. So it was more conventional. And I thought I don't, there's got to be something else. Because this is this. This is what I've learned from that nutritionist and what I've learned in my reading, and then I stumbled on holistic nutrition. And that's when I was like, Oh, this is it. This is what I've been looking for. And so that is the program, I got my master's in and then became board certified in that. And then went on to get certified as a functional nutritionist. So using functional medicine frameworks and things like that with patients and clients. Yeah. So it's Yeah, so that's, anyway, that's what happened or how it got started. Yeah, it's interesting. Anytime somebody says red inflamed, and that's in the conversation, I mean, it's just kind of mind boggling. At the very least, if it wasn't a big deal, you would think that that would have been part of the larger conversation, like we see this, it's okay. But, you know, anyway, it's, we I guess that's the other good lesson from that is, you know, we have to actually invest in ourselves. And even if we hear something from, you know, somebody that's educated, we're all human, we all make mistakes. So, investing that time in our own health is, as youth proven very well worth it. And they may not know, I mean, you know, they may not know if it's a traditional type ration, they may not know, to, to tell you to go somewhere else to get more information. I mean, why is it red? Why is it plain. And I, I've since learned, you know, that she was really on the road to sort of celiac. So what was happening was those micro villi in her small intestine, were just getting rubbed down and beaten down. And if we hadn't intervened, it's very likely that she could be much sicker now or that she wouldn't be. And so we were lucky to be able to get in there and kind of hope that when we did, and but you just intuitively, I think you kind of know if something feels right or wrong, like if someone says something, and just intuitively you can kind of go, Yeah, I don't think I don't. Yeah, that doesn't feel right. So saying retina inflamed, like you said, isn't an issue didn't feel right. You know, it's just like, that   Terry  05:51 sounds weird. And   Roy Barker  05:51 that's not that doesn't usually come after the Oh, by the way. Yeah, it was a very surreal experience. Well, we're glad she is back. To be unhealthy. And you know, what, that's one thing. That's, that's why we love this show is because, you know, we, I think we started it just because of the accountability and actually to just let other people know that you're not alone. And when you're, you know, whatever you're going through, somebody else is going through it, maybe there's some helping community. But it's been amazing the stuff that we have learned. You know, and I think this is another big area that we've kind of learned, we've learned enough about just to know what it matters is that gut health that so many things, start in our guts, you know, our brain health, a lot of the, you know, I guess, the release of chemicals, and endorphins and things like that, but it's a very important part of our wellness, but traditionally, you just don't hear much about it.   Terry  06:42 Well, your your our immune system is housed down there in our gut. So really overall health, it is going to have to start in the gut. And so many people don't consider gut health because they don't have gas and bloating, or constipation or diarrhea. They maybe they have anxiety or depression, excessive levels of stress, migraine headaches, but they don't associate that with their food. And so it's really interesting to help people understand there's it's it's quite a wide range of things that you can feel if your gut is out of balance.   Amy  07:08 And you could kind of if you don't mind, you can kind of educate us a little bit because, you know, we have got a couple of functional providers that we have talked to before. And so I guess what kind of tell us the the difference in the holistic and the functional and traditional because I feel like the functional makes an effort to get to the root of it. Not like oh man, I've got a bad headache. Okay, here's an aspirin. But more of the question of what is the underlying issue causing this headache For sure, so root cause protocols is what they call in functional medicine. So you're kind of looking at the symptom. So the thing that somebody is complaining about, and then you're like, Okay, well, you can take an acid, and that will stop the immediate pain. But why are you having the pain? So that's what functional medicine is doing. It's, it's a very curious place to be, you know, you're just very fascinated and curious with what's happening. And ideally, you want the patient or client to become as fascinated by their own body, you know, so they start to ask those questions. So what's causing that? So that would be the functional aspect, right? We want to get to the root cause and stop, stop the symptom from happening. The holistic part as with functional medicine, and this is only my interpretation, but its whole body health. And so with holistic, everything is so synergistic. So again, it's not just food, it's food, it's sleep. It's body movement, it's detoxification, so much everything that's going on in the body, and it's all synergistic. And so that's kind of the holistic approach is how do we make everything kind of work together? And so that, to me, that traditional conventional approach has sort of, in my mind shifted to more of that. band aids, right? So we take this pill, and then we take this pill, counteract the effects of that pill, and it's just sort of masking the root problem. So yeah, so that's kind of were kind of how I think about it. We had a guy on, we haven't aired the episode yet, but we had Dr. Robert Yoho, on that, talk to us the other day about the the amount of revenue that doctors make off of prescriptions, and it's unbelievable, really, I guess, I never, I knew that they probably had some incentives, but I didn't realize that, you know, some of them could be as much as it was. So it was almost a disincentive. I'd rather keep giving you the aspirin for a headache, because I'm making a little money off that. If I were to actually cure you, then, you know, where's my income stream. And I know, not all, all traditional doctors are that way. But definitely, it's a conflict. It's scary. If you let your head go there, because you can spiral and just be like, Wait a second, you know, and it's so it is a little scary. I remember, way back when I had first started in my holistic nutrition program, and I was talking to a friend of mine, and one of her kids, her little kids was having some gut issues and some problems. And so we were chatting about this, that, you know, I don't know what they were eating. And I something they were just eating traditional American foods, so cereal, and, you know, granola bars and whatever. And I said, I, you know, I, I think you might want to adjust what they're having, or somehow we got onto food. And she said, Listen, there's no way that there's food in the grocery store that is going to be harmful and dangerous to us, because there's no way the government would allow that to happen. And I just remember just sort of, like, almost just I was speechless, because I thought, Oh, my gosh, people actually believe that. And I but they don't really care about our health. That's not what's going on, you know, in the store, when with most foods there is our health isn't the focus, it's money. There. It's a business and, and so I thought that was so eye opening. This is a this is a woman who's incredibly edgy, she's well educated, she's a lawyer, she you know, and I thought, wow, I just so that was sort of eye opening, and it kind of helped me understand. Maybe we're most people's perspective is   Roy Barker  10:17 Right, right.   Amy  10:18 That's so true. Oh my gosh, so many people do think about that, and many things, but especially with the food aspect of why our government would allow people to poison us. Yeah. Yeah, and even like with the things that do come up with, you know, meat or whatever, it's just that there's not enough people also to to monitor every action of every manufacturer. And so sometimes, even if it perceived to be okay, you know, things can go wrong in the process to make it really not bad. And fortunately, until people start coming in to a doctor and report it, we just don't know about that. Right? So I'm a big advocate for people really taking the time to notice how they feel, right? If something's going to make someone else feel great, whereas it's going to make someone else feel terrible. So you just have to really start to we say you need to sort of, you know, put your detectives cap on and just really like, does this make me feel better? Does this make me feel worse? Yeah. You know, it may be totally different for my husband and my kids, but each one of you are going to have a different reaction. But you have to take the time to if you care, and maybe you aren't feeling as good as you think you can feel then you need to take that time to just say, Hmm, yeah, this works for me, and this doesn't, and it's maybe journal it. Yeah. And I definitely have had clients who have said no It never occurred to me to think about how the food I eat made me feel. And then once they did, they were shocked to realize, Oh, I have choices here, I actually don't have to eat these things if they make me feel terrible. And that's when sort of things start to change.   Roy Barker  11:35 I guess that's part of the communication that we were taught. I think Terry was asking about that, in your intro, you know, the communication, the simple body communication is a problem.   Terry  11:46 Yeah, what is that,   Amy  11:47 so, so remember, food, is just information. And it's how we communicate with the body. So when we, we tell them, we want something from our body, we want to, you know, have excellent health, great energy, we want to sleep well, we want to fit into our, you know, ideal size of clothing, you know, whatever it is, we need to use food to tell the body specifically what it is that we really need from it. And so I think of the body as this, you know, kind of obedient three year old, that takes everything very literally. So you have to be very careful about what you're saying, because it's going to do what you tell it to do. And so when I was back in my late 30s, and I was putting on weight, and I was uncomfortable, and I was achy. And I was always in a bad mood. And just it was that it was it was horrible. I thought I was telling my body, I really want to sleep while I want great energy, I really want to, you know, drop some weight and feel good again, but really, by what I was eating, I was telling my body, we're going to sit very quietly, we're not going to have any energy, so we're going to definitely want to not move. And then we're going to want to pack on a lot of extra fat. And hold on to that, you know, so that was what I was telling my body based again, based on the what I was eating, which was a lot of processed manufactured carbohydrates. And because I was trying to not eat too much me and I was trying to avoid fats and you know, so I was, you know, eating things that said fat free and low calorie and, but they weren't, they weren't telling my body the right message. Because they, because they were so processed and manufactured and everything came in a little, you know, single serve baggie, or this that or in this little, you know, you know, throw it in the microwave dinner, you know, perfect size. It wasn't it really matters what you choose to eat. And so, this is getting a little confusing, but there's another term that I learned along the way, and it was called metabolic debt. And I love this. So again, I was approaching 40, I had pretty much spent the 20 years prior eating, doing whatever I wanted. And for the most part, my body compensated, and I was okay. But then all of a sudden, in my mid 30s, my body sort of stopped holding it together for me, which is I basically my metabolic debt from all of the previous years had kind of caught up with me and my body was like, I can't, I can't mask this anymore. I can't do it. This is really what's going on. And so I was metabolically very out of balance. My blood sugar's were really high, it was complete sugar addict. I'm sure my insulin was high. I didn't know at that time that you could even test insulin. I didn't know what it was. But based on what was going on with my body, those were the signs that's where I was headed, wasn't sleeping, well, it no energy. Man, I was such a cranky monster too, is I wasn't fun to be around. And so anyway, at once we went through this whole thing with my daughter and I learned about food as magic. I also learned Oh, hold on a second, I need to eat in a different way to tell my body a different story. And so once I started shifting what I was eating, and I got off the process carbohydrates and a cut way down on the on the sugars, and I use, you know, carbohydrate as an umbrella term for sugars. So less grains, less, you know, all of that stuff. And then my body started responding completely differently. And that's when all of a sudden might come body composition started to change again, and I started getting you know, heading. So now at 54 I am in way better shape than I was at 37 not just shape, but my health is better, my energy is better, I sleep better. All of those metrics are so, so much better. If this is who I had been when I was 37 I would have been so happy. So you're myself and everything you're saying I mean because in your 30 you know you're maybe you're raising your kids doing what you can for your family, you just kind of whatever you can get to eat quick and easy for you and your kids. So everybody's eating all the processed everything going through the drive thru is all of that and then You have all these aches and pains and headaches and oh my gosh, and I put on tons of weight to Yeah. And it's amazing. If you eat the eat the right foods for your body. What can happen is just a whole transformation. And I saw this funny Instagram or tweet yesterday or today and it said, Listen, if you hold off on dinner long enough, everyone will eat cereal. So follow me for more healthy food tips. And I cracked up because I was like, right, that's what you do. Because everyone's so busy. And I thought, ah, and then eat cereal, and it's horrible. But it was so funny, because I'm like, that's so true. So I tend to. So when I was 37, I felt terrible. And it felt like it that was it for me, like the best years were behind me. Because everybody had always said, Oh, you're on a sporty Oh, it just gets worse when she hits 40. And I thought, again, not something I liked. I didn't like it when people said that to me. And so I got a little bit, you know, competitive. I was like, that's not gonna happen, you know that. That's not okay. But yet, then I saw it happening. And I was like, no. And, and so since in the years that I've been doing this, especially with the doctor referred patients that I see, I have had women in their late 30s say to me, I know my best years are behind me, I just don't want it to get worse. I mean, it's okay, but how can I sort of, not gain more weight not have less energy, and I just, if I have to stay here, I'm here, I just don't want it to get worse. And I thought, Oh, it just broke my heart. Because I thought no, if they're not behind you, you have so much ahead of you, but they just kind of had in their own mind given up because they didn't realize that they can completely change how they look how they feel. So that's sort of my mission at this point is to is to impact these women who have spent their life nurturing everyone else. But now they're at this point where their kids are grown up, they're moving out, they have more free time. And you know, they've, they've probably got some money that they can spend on themselves. It's just a point in life, that's actually should be really fun. Because, you know, we're kind of having this second childhood, but we're, you know, we have more wisdom, we have more money, we have more time. And we don't care so much about what everyone else thinks. So it's time to really kind of take charge and kind of embrace that, and be the best version of you. So I just, I don't want to hear another woman or man for that matter. Say, yeah, I just I know, my best years are behind me. And I, you know, I just hope I, you know, I don't know, you know, I don't know what they expect. But,   Roy Barker  22:45 ya know, because this is the best time. You know, it's a, it's a great time in life. But you need to feel good to enjoy that. And to understand that and say, I have my days, you know, still trying to sort all this eating out. But definitely, you know, there are some things that, like you said, talking to you're listening to what your body's telling you. And it's the things I love the most probably but you know, like the chips at the Mexican restaurant and the Margarita. And I don't know what's changed about that. It's my body, but it's like, they put a lot of this heavy syrup in it to vibrate and sweeten it. And that stuff. It just almost makes me ill. I mean, like to the point that it's that next morning when I get up we've talked about this before is that now for maybe two or three hours, it is like my head from my eyes is just full of congestion. It takes me a long time just to get out from under that. And anyway, so you know, like that stuff. I just have to stay away from it. Now there's no   Amy  23:48 Well, it sounds like you've shifted your diet in such a way that you really decrease those extraneous sugars. And so you're much more sensitive to the sugar. Because what I've discovered it's not the tequila. It's actually this like you said, it's the syrup. Yeah, and your body's now having this huge hit from the sugar and it's going Wait a second. We don't do this anymore. And now you're actually wreck I said this to somebody recently, too. I said, How cool is that? that your body is letting you recognize how inflammatory those sugars are. Oh, look what it's doing. Yeah,   Terry  24:21 that's a great that's a great way to say it. Ah, I mean, it's sometimes I was watching a show a morning show couple days ago and this gal was on there she's she's a health health coach. I'm not sure exactly which specific area but but she was in the gym.     When Conventional Medicine Was No Help, This Mother Jumped Into Action Featuring Amy White Tue, 8/31 6:12PM • 41:04 SUMMARY KEYWORDS eat, protein, diabetic, food, salt, sugar, clients, insulin, vegetables, manage, long, grams, blood pressure medicines, keto, week, person, feel, squash, high blood pressure, day SPEAKERS Amy, Terry, Roy Barker   Roy Barker  00:03 Hello, welcome back to the Feeding Fatty show. I just wanted to wanted to make just a little announcement that we lost power in the initial interview with Amy White. And she has agreed to come back on we're gonna finish the talk. So that's where we're picking up if it seems like it's a kind of a weird segment into this, just wanted to let everybody know exactly why so   Terry  00:27 little choppy?   Roy Barker  00:28 Yeah, yeah. Amy, thanks for taking time to come back. That was awkward.  Oh, yeah. No my pleasure, I just like when the you know, just the power went out. And it was down for about three hours. That night naturally went out a second time. But anyway, we're all good now. So welcome back. Thanks for taking time out of your day. And so I thank you and Terry had a little conversation there going, and we wanted to be sure and capture talking about, I guess, we want to go with the type two diabetic and high blood pressure.   Amy  01:00 Yes. So that is a you see that combination, often that that high blood pressure tends to go along with high insulin, so pre diabetes, type two diabetes, so that whole sort of metabolic imbalance. And I was saying that I have, typically when I work with pre diabetics, so people will come to me because their doctor wants them to go on medication for their pre diabetes, and they're like, I don't want to go on medication. I would rather fix this. And the doctor usually says, Okay, well, let's come back in three months. And which works perfectly, because that's what I like, is 12 weeks. And so they'll come see me and they're like, Can we do this so that I don't have to go on medication. And I'm like, absolutely. So in a matter of 12 weeks, we will basically adjust their diet to manage those metabolic hormones that are high insulin, blood sugar. And and typically in 12 weeks, we see their their labs completely shift to healthy non diabetic labs. So they no longer are showing us pre diabetic so that the doctor is like well, we there's no conversation to have because you're not pre diabetic. Now I've had the opportunity to work with there's a doctor that refers patients to me. And so I have had the opportunity to work with a diagnosed type two diabetic. And, and he was on three blood pressure medicines. And he wanted to manage this. And so he started working with me and again, we did a 12 week window. And as it as a diagnosed type two diabetic, I mean, his labs for really bad, let's say, it's hard to quantify without my numbers in front of me, but not good. And but in 12 weeks, he shifted all of his lab markers to non diabetic lab markers, and better I mean, not even pre diabetic he was again, in all healthy optimal ranges. And, and he felt great, but I was saying one of the things was that he didn't lose a tremendous amount of weight, I think he lost 20 or 25 pounds, which I guess in 12 weeks actually is a lot of weight. But he hadn't probably he would probably have liked to lose another 20 pounds, maybe. But ultimately, he came off all of he was on three blood pressure medicines, and he came off all of that. And but one of the things that's so important, if you're listening to this, if you are on high blood pressure medicine, and you're shifting your diet, you have to have a cough at home, because it happens very quickly, you can start coming off those medications, like within a week. So you have to have a cuff at home. If you're starting to notice that you bent over and you stood up and got dizzy, check your blood pressure might be too low. So you need to make sure you can get through to your doctor and let them know what you're doing so they can adjust your medication. Because Yeah, you don't want to you don't want to be passing out because your blood pressure is now too low.   Roy Barker  03:59 Right? Right. So what were some of the fundamental shifts that y'all made? Yes.   Amy  04:04 Well, you know, for for this particular person, because I knew they were type two diabetic we went in and really attack the sugars in the diet. So where are the sugars coming from? What is it that's keeping his insulin high? Why is his blood sugar so high, so we did have to go in and get real serious about cutting out sugars, and really at that point, anything that converts quickly to sugar. So, you know, starchy vegetables are not bad foods, fruits, not bad foods, and these are all good foods. But if you are already suffering with high insulin and high blood sugar, these foods are not helping. They're just gonna keep your blood sugar high. Once you're healthy and your blood sugar is at a normal level, you can start to reintroduce these foods and see how well you tolerate certain things or you know how much of something you can have before Sort of impacting negatively. And often, depending on how long you've been sick, how long you've been tied to diabetic can reflect how much you're going to be able to reintroduce. So it's been a long time, you often are going to be very carb sensitive, and you may not be able to reintroduce as much as maybe you'd like to.   Roy Barker  05:22 And I know you, we kind of caught you off guard with this topic. So you may not have this right top of mind. But was this was this person a, I don't know how to describe it more like a junk food or candy bar, ice cream eater, or did they have a pretty good diet, it was just the the underlying things that we don't think about, like the fruits and the starchy vegetables that was causing the problem,   Amy  05:51 and a lot of alcohol. So a lot of fruits, this person has tons of fruit trees in their yard. And so they would, you know, do a lot of canning and making fun drinks and with the fruit and baking. And this person was it's also it was also a man, so he also was traveling, so he spent more time out away from home than he was at home. So that's kind of a high stress environment. So he was always traveling. So there was a lot of conferences where he was just eating what was available, going out with clients. So a lot, not necessarily junk food, but maybe more restaurant foods, unhealthy fats, things that you can't control when you're in that kind of an environment. But I think I think a lot of it was, um, there was a lot of alcohol, a lot of fruit. But yeah, there was there was treats and stuff in there. And I know, it was funny, because one of the shifts that this particular person made was over to a lot of cheese. So they sort of took out a lot of the goodies and and ate cheese instead, which can backfire. But at the beginning when you're trying to come off the sugar, it really worked for this particular person. Now in the long run, if you have weight to lose, or want to lose weight, the cheese definitely will, will slow you down or totally can backfire at some point. Same with nuts. So that's usually that's tier two, where we start looking at that kind of stuff. That's the first things first is to break the sugar cravings. So yeah, stop kind of needing the sugars.   Roy Barker  07:34 Well, that's one thing that we kind of figured we were way over doing is cheese. I mean, yeah, it was like there was nothing that   Terry  07:43 dairy in general   Roy Barker  07:44 is just like there was nothing that cheese wouldn't cure, or whatever. But also, for the high blood pressure side, I think a lot of cheeses tend to be high salt. Is that correct?   Amy  07:59 Well, um, yeah, I think there can be salt. But that's one of those interesting things where everybody kind of with high blood pressure, Biggie gets real worried about the sodium. And but you know what, we need salt. So there's been a lot of, I've been reading a lot about salt and how important it is in the body and how it's actually a misnomer to think that with high blood pressure, though, you need to eat less salt. Because there's this, you know, I'm not a salt expert, but it's I definitely push salt on my clients. One of the things if we're stopping the processed foods, then all of a sudden, you aren't eating as much sodium as you think you are. And when your insulin starts to come down, I like to sort of I describe it to my clients, I'm like, when our insulin is high, our kidneys are kind of like clench, they're just like, you know, kind of angry, and then as her insulin comes down, we tend to flush, all of a sudden our kidneys relax, and they start functioning the way they're supposed to function. And we refresh all this fluid. So one of the things you notice when your insulin starts coming down is you have to pee a lot. That's a good sign. But we're flushing all these minerals. And so I'm sure you've heard of the low carb or the keto flu. And this is usually a now they're starting to recognize this as attributed to this mineral imbalance or this electrolyte imbalance. So we're releasing all this sodium and only you only have to have one of the electrolytes out of balance at one of the electrolytes to be low, and that throws them all out of balance. So the one that we tend to pee out is sodium. So you actually need to make sure you're getting enough salt. So I definitely recommend as people are coming off the sugar, lots of pickles, olives, and definitely if you have an electrolyte mix that you like, you know start including that are just adding salt to your water. And you can tell when you need salt because you crave it and it needs No often people are like, Oh, I don't I don't need salt. I don't use salt. I don't salt my food, but theirs are addicted to potato chips. And yeah, so your body wants your salt in this very narrow places balance. And so if you are craving salt you need salt in once you have enough things will start to taste too salty. Yeah. So if you were drinking on the electrolyte drink and you love it, and then one day, you're just like, this is like seawater, you're fine. You don't need any more salt.   Roy Barker  10:30 And that's funny say that because Pringles, you know, that's not a chip of choice. But whenever I start craving Pringles, it's just almost like, you could just lick the salt. Yeah.   Terry  10:42 Absolutely, I try to get the lights.   Amy  10:46 I guess not as good.   Roy Barker  10:49 So in the beginning of this, the, for some of us that have troubles, it would just be probably more like the inline with the keto, just more protein. But the veggies you have to be very selective. And, you know, that's one place where we kind of stumble a little bit because, you know, we, you know, not all vegetables are created equal. And so I guess what are the recommended? Or how do we know, which are the ones that will convert to saw a convert to the sugar?   Amy  11:23 more rapidly? Yeah. So So I love that you said so with this. So if you're in this type two or pre diabetic place, you're sort of leaning more than that keto. So I do think of and I may have said this earlier in the previous conversation, but I do think of sort of dietary principles on this spectrum. And this helps me because when I meet with a client, and we look at where they are, where their health is, and where what their health goals are, you know, health body, it can help me to, you know, determine probably where they're where they should start on that spectrum. So if somebody is coming to me, and they're pre diabetic, or type two diabetic, I am definitely going to start them over here with the keto low carb, because we just have to manage the sugar out of the gate. And so yes, so typically, my recommendation is non starchy vegetables, right? Easy to say, you sit there and go great. What does that mean? So think of crunchy vegetables, think of things you would put in a salad, things that grow above ground, except corn, corns, a starch. So all those sort of above ground vegetables, all your leafy greens, your peppers, and cucumbers, green beans, tomatoes, I include onions, even though they grow below ground, because they're usually a condiment. And so carrots grow, then beets grow underground. But again, if you're using them as a condiment, you can do that. But if you want to just keep things simple, just above ground vegetables, okay? Yeah, and you can't go wrong. You can even you can't you don't have to worry about measuring or weighing leafy greens, just as much as you can possibly talk.   Roy Barker  13:06 above ground is good. That's where you want to go. Yeah. Okay. Yeah.   Amy  13:10 unrooted Yeah, so not not the rooted vegetables. The other place you can get it can be a little squishy is with with squash. Squash is above ground. But I think we all know, there are certain squashes that when you roast them, they taste like candy. So the more they taste like candy, the more sugar is in there. So these are just, if you're trying to be real careful and keep your carbs really low, then my recommendation is to avoid this squash at first. Maybe that's a tier two. That's one of the first things you bring back before the root vegetables. And but it's so interesting because it to me the Wow. So I've shifted a lot. So I was always I've always been low carb. And I've always been very pro keto. And I still am for the right people. But I really come to this place now where once somebody is healthy, so their health is coming back into line. Now they have body goals. So maybe they want more energy, they want to lose some weight, you know, something, maybe you're getting older and you're like, Okay, I want to get better as I get older. So I want to age well, I need more strength, I need more lean muscle I you know. And then I start to look at this idea of total, the least amount of energy, that's usually my dog that's causing I kick them out so they just scratch on the door. And so some people feel more full, if they have more fats, and other people feel more full if there's more carbohydrates. So I like to say we're prioritizing protein. Protein is the target. Okay, and then you have your fats and your carbohydrates. On a seesaw. So if you're having a higher fat day, you're gonna have a lower carb day. If you want to have a higher carb day, maybe you're like, you know what, we just have to have sweet potatoes for dinner. And I want roasted beets in my salad. And so again, I'm talking about real whole food, carbohydrates, not pop tarts. And you know, maybe you're having a higher carb day. And so now your fats are going to be lower. So first of all, in nature, your higher fat foods are typically low carb, and your higher carb foods. In nature, whole real foods are low fat. So squashes low fat, sweet potatoes are low fat beats or low fat. And so if you just eat the real food, you're gonna just that seesaw will move naturally. Okay, it's when we have that sweet potato, or that baked potato, and we throw the sour cream and cheese and everything on there. And now we have fats and carbs together. And this is where sort of the problem arises. And so with clients at this point, once they're sort of healthy and trying to manage their body composition, I'm going to prioritize the protein and then we're going to play around and see where they feel the best. You know, maybe you need more carbs, maybe you need more protein. And if it like, if they're anything like me, I switched from day to day,   Terry  16:23 right? Yeah. So Well, I'd be going back, going back to the squash, my squash never tastes like sugar. I mean, I can do them any which way Roy will eat them. He'll eat anything I cook, which is awesome. But But squash is not one of his favorite things. Now, I did do some spaghetti squash the other day and did kind of like a roasted chicken casserole. Yeah, like non dairy cream cheese with it. Yeah. And, you know, some diced tomatoes and green chilies. And it was really good. It tastes really good. Yes. That's what we do we do meatballs for spaghetti squash. That's our meatball dinner. Yeah. I mean, I love the spaghetti squash and Roy, he likes it too.   Roy Barker  17:14 Yeah. So the other question sorry, as it go, unruly. what how much protein is a target, because I know, there's always controversy about if you start eating too much, it could be converted back to sugar as well or glucose. So   Amy  17:37 this is the whole idea that protein will turn into the chocolate cake and that gluconeogenesis. And I am a believer that gluconeogenesis is demand driven, not supply driven. So I am a high protein, I push high protein. And I obviously I'm not a researcher, I follow and read protein researchers. And I'm you know, kind of learning and moving through that on my own and then with my clients. And one of the things that I have discovered over the years is that it appears as we age, we need a lot more protein than we did when we were younger. So somebody at 55 needs less more protein than somebody who's 25 doesn't mean the person that's 25 can eat God's or protein, they can and they should. But at 55, I don't have the hormones that that 25 year old has to create this muscle protein synthesis. So I am without a certain bolus of protein, I'm not managing my lean muscle mass. Well, which is exactly what I do want to do, as I'm aging, I need to maintain if not grow that lean muscle because it's our organ of longevity. So for somebody my age, so 55, let's say and the older you get, then the more protein but the recommendation that I've seen for me is about 150 grams, or even more per day. And so what I sort of shoot for with my clients is a minimum of 90 grams of protein a day. That's like the bare minimum and I say 90 grams for a reason. And I like three, two to three meals a day without snacking, ideally. And if you're going to eat, then you want that bolus of protein to be about 30 grams. So if you eat three meals a day, that's going to give you 90 grams of protein bare minimum. But ideally you want more than that, so that you can kind of you know, get get that protein up and it's not that hard. Once you get once you wrap your head around it. It's not that hard to eat 45 to 60 grams in a meal. And so you can really get that protein up it's not that hard.   Roy Barker  19:57 Yeah, cuz I've I've seen anywhere from, you know, like, as low as 75, you know, 150 to some even up to 180. So, that's even higher than that. Yeah, even. Yeah, cuz there anyway, just a lot of stuff out there. So that's good. You know,   Amy  20:17 one rule of thumb that I read and I really liked was your ideal body weight in grams of protein. So if you're somebody who wants to weigh 130 pounds, then shoot for a minimum of 130 pounds of grams of protein. So that kind of taste makes it a little easier, because a lot of times you see those equations that it's like this many, you know, this many grams of protein per kilogram of lean body weight and na and, and not everyone's doing math, and it's very confusing. So think about your ideal body weight, and that amount that that's your minimum for your protein in grams.   Roy Barker  20:55 Well, that makes it easy. Yeah, cuz, yeah, lets me run on where I need to, or where I want to, because that's one thing. You know, I'm not anti keto, I just hear that staying on it long term, can have consequences as well. But I think for somebody like me, that's been struggling and trying to put veggies in and, you know, even looking at doing more plant based, I think, you know, now I'm back to the thinking that we just need to drop back to this, try to, you know, ramp up the proteins, take all the take everything out, and then start adding back. If I can ever get to know where I really need want to be on glucose ratings, then just start adding back and see what really affects those, you know, when we start different vegetables.   Amy  21:48 Yes, and it's one of the other things or advantages to prioritizing your protein is you're gonna end up crowding out a lot of those other foods simply because you won't be as hungry, and the protein will fill you up. So you do end up crowding out a lot of the other food so I You're so you're you're leaning sort of more going thinking more plant based. And it's so funny, because I will actually go carnivore, especially with clients who have gut issues. I always, you know, we'll go carnivore, just like clear everything out and let's just heal the gut, then you can start reintroducing and see what works, but that going carnivora often calm all that inflammation down. It's so interesting.   Terry  22:30 Oh, wow. That one? Yeah. Yeah,   Roy Barker  22:34 that's, that's what? No, that's good. Because, you know, we've been struggling with the vegetables just because it's hard to know what you can look at. I don't know, there's some way we could look at them and see what we thought they might do. But there are some that have been good, you know, healthy for me, that tended not to be so.   Amy  22:55 Right. It's very different for every single person, what works for Terry may not work for you, and vice versa. It's just you have to know what's gonna, what makes you feel good?   Roy Barker  23:05 Well, that's good information to have. Yeah, I appreciate that very much. And I think, you know, the listeners should get a lot of benefit from that. There's just so much information out there about what to do and when to do it. But like myself, I've just been having more and more difficulty controlling it. And COVID hasn't helped less exercise probably put on a few extra pounds that I didn't need. So too close to the kitchen to say,   Amy  23:33 you know, I'll be honest with you, this is what I do for a living. And I woke up this morning. And I didn't even want to get out from under the covers, I just everything right now just feel so heavy. And it just makes everything so hard. And I felt like you know, I made it through 2020. And I did a good job. And I, you know, went in positive and I'm like, I'm going to come out better. And now we're having sort of this relapse. It's this this son, you know, analogy of that false summit. You know, we're there, we did it, and then you're just like, oh, you haven't, and it just is so crushing. And I'm just in that just like everyone else. I'm at that place where I just, um, like, I just don't think I can keep doing it. It's just so hard to keep doing the right thing all the time.   Terry  24:19 It really is. It is brutal. And when you fall off, you know, you have a couple of days where you're like, I'm just not going to. I did great. I'm going to celebrate today. I did great the last couple of days eating my celebrate today. And then it's like one more day. Oh, it's the weekend. Our stock start Monday. Well, you know, we're having a hard time getting back into that starting date.   Amy  24:46 So that is that is key, right? Is that okay? I fell off or I you know, I didn't do make the best choices, and that's fine. The problem is you don't want to get stuck there. You need to like step back up. Get back over it start moving again. fallen off and you know, it's okay, but just don't get stuck there. And that's that's the trap. And whatever everybody's gonna have different ways of mentally kind of challenging themselves to move beyond that. And then you're so lucky you have each other and you can, you know, motivate and try to encourage. That's it's important. It's right now especially.   Roy Barker  25:25 Yeah, I think that mental, the mental part of it is because no, we like to keep up on what's going on in the world. But it's unfortunate. It's just not not good news in the know, especially with this COVID it's now what we're seeing here is a lot of just saw a friend of mine that I went to high school with posted something about his granddaughter's whole sixth grade class has been quarantined out of an elementary school. So let's The first one was tough. It was affecting older people. Now this one seems to be different than it affects younger, but, you know, it's like, like you said, When are we gonna? When are we gonna feel like we're gonna handle this and they're gonna be live? Yeah, I just don't feel like I can live right now. And it's getting the best to me. Yeah, the scary part is is like, is this? Is this the new normal? Or? Maybe if it's, you know, is that something not   Amy  26:23 accept this as a new normal? I, you know, Rory, I did have a question for both of you. Are you guys doing any intermittent fasting? Or do you?   Terry  26:34 Do you do any of that? I was gonna bring that up to you. We had when we started doing plant based, we, we started intermittent fasting, where we would eat at noon, and would eat at 7pm and then not eat again until noon the next day. And we kept that up for a good while didn't How about how long do you think it's okay, you felt okay. until noon? Well, yes, I think up until I think about a week of it, I was kind of kind of done,   Roy Barker  27:10 I think we went for about a month or six weeks. But breakfast is my meal, the one that I enjoyed the most. And I just part of it was I just missed the meal. And then, but what I think we would call intermittent fasting, it may not be long enough, but if we could do like from 6pm, six, or 7pm to seven or 8am, you know, still like a 12 hours, I don't know if that's long enough to be considered intermittent fasting, but that would be optimal for us is just to be able to do that. And because that's my worst part is actually at nine or 10 o'clock at night. So that would cure a lot of things for us, you know?   Amy  27:53 Well, so I always look at 12 an hour, 12 hour fast as your if that's like, everybody needs to get to a 12 hour fast. And so you have to have that equal one to one ratio of feasting to fasting and so 12 hours overnight is going to give you that. And that's an I have a lot of clients who can't even to can't start there, they can do 910 hours. So we work our way to 12 hours. And then once you get to 12 hours, and that starts feeling really good, then maybe we do 12 and a half hours, and ultimately try to move it to 14 hours. And then if you really want to go for it, you can go to 16 hours. So more of an eating window than necessarily this idea of intermittent fasting. So for somebody like you who likes breakfast, well, maybe that's when you have your eating window, you have an earlier eating window in the day, and then you just end it earlier. So instead of, you know having dinner, maybe you eat your last meal at 5pm or 4pm or something like that you do your window that way. And I not going to do the math super fast in my head, but whatever would work out for maybe say an eight hour eating window from when you start and then stop. Okay. Yeah, so that's an that's another way to kind of play with it. Or if you want us to do a 10 hour eating window that then you're looking at a 14 hour fast. So you figure out Oh, I do like to eat earlier in the day. So I'm going to have my eating window earlier. So a lot of people are like, well, I'm going to eat at noon, and then I'm going to stretch it till you know, whatever dinnertime. A lot of people do it that way. But I come across a lot of people who are just like I feel better if I eat earlier. So I want to have that morning or that early meal. And you just shift to what works for you. And I asked you about the plant base because one of the things I find with clients and I always say no forcing a fast, I want it to happen naturally. And so when we are managing their sugars, so that they're you know, they're getting to that ability to use body fat for fuel, that's when they start to fast naturally, because now their body has plenty of fuel. It's not asking them to feed them and so their appetite really suppresses You do still get you still, your body will still ask you to feed it because it needs nutrients, it needs you to give it food, it needs those nutrients. But as far as that, you know, stored fuel, it's good tons of fuel. So you don't end up having those hangry these you don't like have that swing where you're like, I feel great, or I feel horrible. I feel great. I feel horrible. And so it makes it a lot easier. And again, if you start to prioritize that protein, you may find that you can do a little bit of a longer window. And but you should just let it happen. Don't force it. Just let it happen.   Roy Barker  30:32 Okay, yeah, cuz I was just thinking, if I do a 10 hour, that would be from eight to six, it'd be optimal. Now it's still given well, but really, you're saying you want to get to a 16 is? Well,   Amy  30:48 I think 14 is awesome. I do I think 14 is great. And if I guess the point is 14 becomes something that all of a sudden you realize, oh my gosh, I went 16 hours today. Fantastic. But you know what? Go with your 14, your 10 hour eating window, and then just let nature take its course. And if that ends up sometimes being longer? Great. Okay, well, we   Roy Barker  31:09 may try that, because that's something we did we know we just talked about, we've talked about shifting it. But really, that's what we would normally want to do anyway is you know, have that last meal around six. Yeah, not eat again till breakfast that cuts all my evening snacks out.   Terry  31:26 And, and so and   Amy  31:28 then you're also creating your own personal food policy, which is, I do not eat after 6pm. So instead of just being like, oh, maybe she has something in front of the TV, you're like, Oh, no, I don't eat after 6pm. It's that simple. It's really, it's one of those funny things. When you create a food policy for yourself, you think I do this, not this, it's that it's cut and dry. It's black and white. And boom, I recently did my had a new food policy that I put in place, which was I do not eat in front of the television. And it's so funny, I, I put up a video on what not to do. Because I put my food policy in place, I don't eat in front of television, this is going amazingly well for like a week. And then I started to get very antsy about it. And I started to feel not good about it. I'm like, I just can't do this. Like it's too hard. And I'm like, what is happening. And I realized in my brain, my simple, I do not eat in front of the television had morphed into no electronics, while I'm eating, no distractions, I have to focus on my food. And it just became overwhelming. And way too much. Because I like to read Yahoo News when I'm eating my lunch. And all of a sudden that was off the table. And then I realized that is not off the table. That is not my policy. It is only that I do not eat in front of the television. And then all of a sudden, it became easy again, I'm like, I can do that. You know, but all of a sudden morphing it into this thing where I had to be mindful all the time when I was eating and no, you know, it's just like, Ah, you know, I mean, at some point, I might get to that place from like, Okay, I'm not going to read Yahoo News when I eat my lunch. But that is not this time. I am not there.   Terry  33:08 I see. I mean, that's exactly what what we do is we just like restrict, restrict everything to the letter, and then we start adding things like exactly like that too much.   Amy  33:20 Yeah, we can have to get really good at that one thing. So it becomes this mindless action, like I don't to the point where you so what we're trying to do is become less mindful. We want to create these mindless habits that actually propel us in a positive direction instead of mindless habits that are totally working against us, like eating in front of the television. I must get more to eat because it's fun. I'm being entertained in multiple ways. Now, you know, so now when I just say no, I'm not eating in front of the TV, I just cut out all the extraneous food calories that I don't need. was so easy. Just a little tiny tweak. Okay. Oh,   Roy Barker  34:02 yeah, cuz that's always been my you know, for years that's been my downfall is that nine or 10? o'clock? hunger and, you know, sad to admit that there'd be times if I didn't even have something in the house. I'd leave it nine or 10 o'clock to go get it then. Anyway, just   Amy  34:19 better to do that though. It's actually better if you have to leave the house and go get it than to have it in the house. That's, you know, cuz you will, you will do that, but probably less often. If it was in the house, you need always do it. Right. Oh, oh, yeah, the food policy stuff. There's, like over eating that's my thing. Like I eat the right food, but I definitely can eat a lot of it. So there's a lot of food policies you can put in place to just help you manage just that one simple thing like, Oh, I don't eat in the car. No food in the car. Oh, I don't eat at my desk. No food at your desk, you know, simple little. Oh, here's one for parents. I do not eat off my children's plate. Oh, is it There, that's the only thing you're going to change. You can have what they're having, but you have to put it on your own plate. That's,   Terry  35:06 that's a good one. That's a really good one. Because that was always my excuse. And that's why I ballooned up. Many y'all do it gives you permission. Oh, yeah, I think you want that, that, you know, help them make their decision on what they want to eat. So you can finish it, because they're not gonna like it.   Amy  35:23 How many times you nibble off their plate? And you don't even realize?   35:28 It's what's Yeah.   Roy Barker  35:31 Well, Amy, thank you so much. For giving up your time, it's been a great talk in, you kind of inspired me to change some things around and see what that's gonna do. So I'm great. Yes. I'm so glad it was really fun talking with both of you, as well. So tell us what is a habit or a tool, something that you use on a daily basis that you feel adds a lot of value to your life?   Amy  36:00 I people are gonna hate this, I like to track my food. I like to track my food, I like to Well, I like numbers. I like data. And while I'm prioritizing my protein, I want to I want to hit my proteins. So I like to look and watch and see Did I hit my proteins is Was it a higher carb day or higher fat day? How did I manage that. So I use carb manager calm as my tracker. And the best thing that I can do is I can get up in the morning and I can put my whole day in my tracker. So I've already outlined everything that I'm going to eat, including snacks, not that I snack, but maybe I want to snack that day, I don't know. So I'm going to include some snacks just in case and they're still going to work, they're still going to my numbers are going to work for me, it's all going to work out even if I do decide to eat those snacks. So that's one of the things that I do to kind of keep track of what's going on, especially right now. Because as I mentioned earlier, I'm having a really hard time staying positive and just doing all the right things. You know, I'm just like, oh, so for me to like, at least stay on track that way. So I can at least see what I'm eating. And and then even throwing the things in there that maybe aren't the best. I got to put them on my tracker. And then I can actually see Well, what does that mean, if I eat? I don't know, Haagen dazs Mini cup. What does that look like in my tracker? doesn't look good. But you know, it's there. So.   Terry  37:28 Right. Well, and that positivity is really aware with Yeah, I mean, that's hard to find right now, you know, just on top of the regular things that you're trying to do? Well, and everything else.   Roy Barker  37:40 And I think it's important, you know, also about that is to be honest with yourself. And because I've done it before, you know, you keep track of all the good stuff, but the bad stuff. It's like a I'm not poor. But I think what we could do is we can see at the end of the week or the month, we can look at our results and say, Well, this is I can see exactly why because I had to hogging dos bars. Right, right. That's why I didn't get much, much traction this week. So   Amy  38:08 I read this thing, probably 10 years ago, and it said, so yeah, you don't have to write it down. But your body knows exactly what you ate. So you might as well write it down tricking anybody. And it's To me, it's kind of a game, like I'll get in the morning, I'll be like, okay, I want to hit my proteins. And I'm definitely feeling like I'm on an apple today. And we have some, you know, cooked red potatoes that we they're so good. And you know, so it's going to be a higher carb day for me. So I'll look at my, what I'm planning to eat. And then I'll look at my numbers. And I'll be like, okay, so I need to tweak some stuff here. Because it's so then I'll play around and see what I what I need to do to actually get the numbers that I want. So for me in the morning, it's just like this little numbers game that I'll play with myself. Right? keep it interesting.   Roy Barker  38:58 All right, well, Amy, tell people who do you like to work with? How that how you can help them? And of course, how can they reach out and get a hold of you.   Amy  39:07 So I often am finding myself working with women, typically 50 and older, who are at this great place in life. I refer to it as our second childhood. And we get to call the shots. But they don't feel great. So they're like, okay, I want I want this I want to feel amazing, I want to be myself, but you know, it's all about me now it's my time. So we you know, that's what I'm working with. And it's I also work with men, but more often than not women are the ones who come to me and sometimes they don't have a weight loss goal. They just want to feel better. And they want to make sure that they're doing the right things so that they maintain their bone health and their lean muscle mass and you know, that kind of stuff. And but you just my website if you go to it's called thesimplicityofwellness.com and actually, it's soon super simple if you go to my website, there's only one thing you can do. And it's a start here button and it just takes you into my free mini course. And, and so that's kind of what's going on there right now.   Roy Barker  40:12 Okay. Oh, great. And we'll include that in the show notes as well. Yeah. Alright. Well, thank you again, Amy. We appreciate all the great information and that's going to do it for another episode of Feeding Fatty Of course, I am your host, Roy   Terry  40:24 Terry.   Roy Barker  40:25 You can find us at www.feedingfatty.com we're on all the major podcast platforms iTunes, Stitcher, Google Spotify for not a one that you listen to. Please let me know I'd be glad to add it to make it easier for you to listen to us. We're also not all the major social media platforms we probably tend to hang out on Instagram. Love for you to reach out and interact with the third there and we have video of this interview will go up when an episode goes live. So check us out on our YouTube channel. Until next time, take care of yourself and take care of your health. www.thesimplicityofwellness.com www.feedingfatty.com

Celia Pacquola joins Kurt and Scotty to talk about the dancing plague of 1518, a fake pilot caught after flying planes for 20 years, a woman that sued Geico after having sex in a car and getting an STD and how the inventor of the Pringles can was buried in one! See omnystudio.com/listener for privacy information.

As you might recall from one of our earlier episodes, the “live concert album” is not just a recording of a band playing in front of a LIVE concert hall audience:  it's a virtual concert experience.    With that being said, IRON MAIDEN's “LIVE AFTER DEATH” is arguably THE finest LIVE concert album experience in ALL of metal (if not in ALL of existence). Everything about it:  the cover artwork, the tracks, the sound, and the unforgettable stage banter, transports you back to those LIVE shows during the Powerslave promotional “World Slavery Tour” of 1984-1985.    Assemble your arsenal of pre-show relaxers and “micro Pringles”, “culmulate” your intelligence to determine what was in fact “not on the boat”, fire up the “beef-oven” for the tailgate, “something something pair of curtains”, and JOIN US as we embark on our very first ever “LIVE DIVE” and time travel back to 1985 with IRON MAIDEN's concert masterpiece, LIVE AFTER DEATH!!!   Visit www.metalnerdery.com/podcast for more on this episode Leave us a Voicemail to be played on a future episode: 980-666-8182 Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on the iTunes/Apple Podcasts - Spotify or your favorite Podcast app Listen on iTunes, Spotify, Podbean, Google Podcasts or wherever you get your Podcasts. Follow us on the Socials: Facebook - Instagram - Twitter Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify   Show Notes: (00:01): #itsalltangentional #arewerolling #ithasbegun #noteven ***WELCOME BACK!!!*** to The Metal Nerdery Podcast #acompletelieASMR #boozehoundsofbolth / #firsthandy #feltlikehome ***Our first LIVE Album DIVE!!! ***Iron Maiden:  Live After Death!!!*** #motherfucker!!!*** #thisepisodesbeeroftheepisode #igotlucky #markthetime #thisone #thisepisode #strolling (and #tangentional #ActusReusNess) #IronMaiden #BrewdogBrewery #Hellcat (America India Pale Lager) #thenumberofthebeer #youarenumbersix #amusthave and a super cool #albumcover #loudipa (#eyeofthetroopercore #thenewcore #thisepisodescoreoftheepisode #longlostcore #morecore #yorelorecore #okaynomorecorecore) ***#scheduledclinky #iwriteallthisshitinhashtagformationbecauseitstheonlywaypeoplecancommunicateanymore #whatistheworldslongesthashtag #wolfsteak #yeah #letsworkout and #lettuceclinky    (06:15):  The backstory (and the concept) regarding Live albums (or #liveconcertalbums) , #bolth in general and some of our personal formative “live in concert” album experiences:  #greatesthitspackage and the concept of a souvenir that represented that moment in time / #thatwasaRussellonmicburpbecauseclearlyMattwastalking #okaythatonewasmine / The power of a #livealbum in the 70's and 80's and the cusp of #production #excellence in delivering “the experience” of being there.  / #backup to quote #Willard from #WKLS96Rock “Everything tastes better live!”/ ***We're doing the #cassette version of this dive, which includes the Side 4 from #HammersmithOdeon*** / ***Holy hell, the GEAR required to put on an #IronMaiden show!!! #Readthatinlaycard and/or #linernotes / #weallhave / 331-day long tour (#waitwhat!?) #duhrduhduhr / That #albumcover for #LiveAfterDeath meteralnerdery.com/merch   and leave us a voice mail at 980-666-8182!!!*** #pleasetellushowhefuckedup / The 1995 Castle re-release had #themissingside #dangole #thatwaspurerussell #onmicburp   (15:34): High ratings. / #eileen and #exfoliation (check out our prior episode re:  #facingyourfears and Matt's #comedyprowess) / A difference in #platinum  / ***Album version or Video/VHS/Laser-Disc/DVD/Blu-Ray version???*** #cricketmoments and the ultimate #chaptermarker for Maiden's career thus far, up to that point (and the point of a #livealbum being like getting the #concert experience) / #checkoutthedifference #9806668182 #voicemail    (20:34):  INTRO-CHURCHILL'S SPEECH #awordfromwinston #weshallneversurrender / ACES HIGH (***” Live After Death” is NOT just a live album, it is a listening event! So #turnoffyourphone and have #aneveningwithIronMaiden***) #bestlivealbumever (certainly one of THE best produced and best sounding.)  #culmulated #MetalNerderyExclusive #culmulatedASMR #context wait or #comeulated #culmdown #waitwhat #beefoven #alias #fuunwithfuunetics   (25:35):  the #stagebanter is such a huge part of the #LiveAfterDeathExperience #wellgoodeveninglongbeacharena TWO MINUTES TO MIDNIGHT #everywhere / That incredible guitar sound…and the #metalblessing known as the #distortionfairy #noiwont #yeahiwill / The impact of this version relative to the original version…#notriggering #subconsciousness / ***Coming soon:  a live album banter episode!!! / THE TROOPER #itslikebeingthere #cantbeloudenough ***#shredsorcery*** and a strangely #untangentionally #tangentional #audition story regarding #TheTrooper served with a side of #selfreflection #idontknoweither   (34:58):  #writtenaboutreligion #oraboutwashingyourcar #somethingsomethingpairofcurtains REVELATIONS #thisone #letmeseeyouwaveyourflippersintheair #agahagah and a #beautiful #onmicburp #bonustrack #letmeseeyourlightersoutthere #canyoufeelit ***#Scripture on the back of #pieceofmind from #RevelationsTwentyOneOne #motherfucker / #screamformelongbeach FLIGHT OF ICARUS #themainguy #thatmanisablessin #stagediving #NotWillardScott    (43:30):  #andthemoralofthisstory RIME OF THE ANCIENT MARINER ***and high school English class memories regarding #SamuelTaylorColeridge (#notwarlock) and a word from #Damone, some #snortlaughter #thatswherethefunis / Oh yeah… #thatpart #thecreepymiddlepart #onmicburp #thatwasnotontheboat #youseewhatididthere #toomuch #canthelpit #laughgasm #gothim #perfecttiming #synchronicity / Production notes regarding replication of album tracks and playing to a #clicktrack when playing live; or rather, playing to a pre-recorded track (I believe Bruce read the excerpt from #RimeOfTheAncientMariner live; see also the video version) and the sound of #laughterdownthehallway #glorious   (51:32):  POWERSLAVE #creepyASMR #somuchgoodness ***the closer for side 2 of album one…*** #woetoyou NUMBER OF THE BEAST #666 #readthoselyrics / #side3album2 HALLOWED BE THY NAME #momentsofphleghm #phleghmkaraokeASMR and the #progressivemetal element woven throughout Maiden's catalog / IRON MAIDEN (***check out our past #MaidenAlbumDives***)  #threewords #raiseyourbiscuithooks #singIronMaiden / ***You can't hear the original versions of the songs and NOT think of the #LiveAfterDeath versions!!!*** #harmonyshits and sonic awesomeness / RUN TO THE HILLS #pardonme #themostperfectliveconcertalbum    (1:04:09):  RUNNING FREE #weirdedit #andbegin #welltimed #RussellburpsoverIronMaidenASMR / #side4album2 Live from the #HammersmithOdeon WRATHCHILD #verybiglysounding / #number22 22 ACACIA AVENUE #wrongholeCharlotte #speaktomeHammersmith / #formalintroduction CHILDREN OF THE DAMNED #foryouthisone #herewego #perfection #inthezone #flossingisimportant (1:12:56):  “If you're gonna die…DIE WITH YOUR BOOTS ON / It was one #cassette and also #verybigly #markthetime and having the entire album on 1 cassette vs 2 cassettes / #technology and #micropringles and #mathematicsTOM OF THE OPERA #wordjumble #thecloser vs #theactualcloser (***which song was the REAL “closer oh yeah and #science #courtesy of #they and #skynet and a horrific Paul Di'Anno impression / PHAN”?*** / Proper #tentacle #potency / #andtheresnofuckingsingeronit #bollocks #right LOSFER WORDS (BIG ‘ORRA) from the #reissue from #Castle in #ninetyfive / ***THANK YOU FOR JOINING US ON THIS, OUR FIRST LIVE DIVE!!!*** #partygravy and a #brilliant #revelation regarding #thrashfootwear #offmicvomit #bestrong #champ / A new, simple, and incredibly effective #plaguetest / OFF TO THE SLIPKNOT #KNOTFEST show!!! ***GIVE US A CALL AT 980-666-8182 #thatfuckingdude #cuntfrosting*** #tallDenmarkian45321 #buyourshit metalnerdery.com/merch / THANK YOU FOR LISTENING!!  #untilthenext #thisepisodesuntilthenext #creasemyballs #big #somuch #allofyou #motherfucker  

  In this episode Janet and Patrick let their audience know who, what, where and when.  They start off with a desperate plea to Pringles to be a sponsor for the show as Janet makes duck lips with the product ( go to 18wheeltalk.com/youtube to see the footage).  So if you haven't guessed it they are baaaaack! The 18 Wheel Talk Podcast Show is back and they are full of new ideas for the show. First things first they talk about where they have been the last 3 months. With monsoon season active during the last few episodes the studio sprung a leak in the roof and almost wiped out all of the podcasting equipment on them. Because they don't own the place where they are living it took what seemed like forever to get the repairs done. So, with all that in the rearview mirror they look to the future of the podcast show and take you down the road of their vision of what's to come.   One of their ideas that they are going to try is to do a LIVE podcast on their YouTube channel as often as possible ( so subscribe to the channel HERE and click the notification bell). They are going to do YouTube shorts, Instagram reels, and Tiktok because in reality they are content creators.  They also have set up a patreon page to support the show and are working on different tiers.  Your help on what rewards you would like to receive is greatly appreciated ( just click HERE to take the poll).  If you want to support the show with some podcast show swag like T-Shirts, Coffee mugs, Shot glasses and even a mask to protect you from the CoVid19 virus just click HERE to get your swag on.  Patrick goes on to tell a story about how he "accidentally" tried to kill Janet. Well not exactly you see Janet has a HIGHLY allergic reaction to the spice cumin. One night they were making homemade pizza and chicken wings for dinner while watching Monday night football. Patrick saw a spice in the cupboard and asked Janet if she wanted to try it on the wings that night ( unbeknownst to both of them that spice has cumin listed in the ingredients) she said sure why not. Later that night Janet said she felt itchy and didn't know why and Patrick said to her maybe it's from you being out back playing in the soil of the potted plants that she might have been bit by something. The next day it got worse and the day after ever worse than the day before and Patrick said to Janet to call the doctor and try to get in to see him ASAP.  At the doctors, he took one look at Janet and said to her you poor thing your having a reaction to something and they immediately assumed it was the spice from the wings Monday night.   They close with all the basic stuff like subscribe to their YouTube channel, find them on Instagram and Twitter @18wheeltalk, look them up on patreon, and please leave a review on your favorite podcast player.C4 Energy - Performance energy drinks. The performance energy drink that doesn't compromise.Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35.Allswell - Your Dream Bed Starts Here Free delivery on your first order over $35.Buzzsprout - Let's get your podcast launched! Start for FREEDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show (https://www.patreon.com/18wheeltalk)

00:00 - TCU color analyst John Denton 16:44 - Our keys for K-State to beat TCU 26:21 - KSU Baseball Coach Pete Hughes 36:08 - Byron Pringle signs with Pringles

Send Us Sweet Nothings!JAT848 n. Rainbow blvd. Box #4003Las Vegas, NV 89107700 EPISODES: Jim and Them are celebrating 700 EPISODES, so get your drinks ready, get your international snacks ready and lets get ready to SUCK ITTTTT.Legacy: What is the legacy of Jim and Them? And will we ever stop talking about our popularity!? Will the Jim and Them Killer ever show himself?Had To Do It To Em: We decided to do it to em by discussing Alec Baldwin's recent on set shooting/murder, intimacy, soaking and if soup counts as a meal.LITTLE JOHN!, GET HIGH!, HALLOWEEN KILLS!, 700 EPISODES!, WRESTLING!, THEME PARKS!, CHURCH!, CELEBRATION!, REAL ONES!, RUTGER HAUER!, SKEET ULRICH!, CHUCKY'S VOICE!, BRAD DOURIFF!, CELEBRITIES!, YELAWOLF!, PATREON!, WOAH VICKY!, WOAH SHOW!, ILLUMINATI!, VOICEMAILS!, BOATKNIGHT!, JOE BERRY!, SHIT TALK LISTENERS!, CROSS!, PETE GASS!, CUM AND THEM!, JIMTOWN!, PEEPAW!, RADIO VOICE!, FIFTH PILLAR!, DRINKING!, POWER HOUR!, HAVING A LAUGH!, BOASTY!, KLAES!, TENACIOUS D!, LEE!, SUPERFAN!, SKYLAR STILLS!, SKA RETIREMENT!, PACKAGE!, PO BOX!, IRELAND!, SNACKS!, TAYTO!, SLIPKNOT!, EYELESS!, NOTORIOUS BIG!, PRINGLES!, GREASY!, MILLENCOLIN!, MONTUCKY SNACK!, ROLLER COASTERS!, SLANDER!, ROCK N ROLLERCOASTER!, INCREDIBLE HULK COASTER!, SCARED!, PIEBALD!, YOU'RE PART OF IT!, VELOCICOASTER!, AFRAID OF DEATH!, DIE IN YOUR SLEEP!, PEACEFULLY!, SO TIRED!, HOME FROM WORK!, NEVER AWAKE UP!, EMAIL!, LAS VEGAS LOCAL!, EARTHQUAKE!, POISON!, RADIO SHOW!, TWITCH STREAMS!, LIVE!, PODCAST!, LIVE SHOW!, PATREON!, KEVIN FROM CLEVELAND!, CROSS PROMOTION!, JAKE!, COMEDY PIPE!, GORDON HALE!, JIM AND THEM KILLER!, ADVERTISEMENT!, HOSTAGE!, VAPE HAND!, WHAT IF WE'RE NOT FUNNY!?, DILUTED!, RICHARD JUUL!, VIBEY JOKER!, KERMIT!, TRANS JONKER!, KERMIT!, TRANS MS PIGGY!, SHAQARONI HOURS!, F-WORD IS BACK!, TRIBE CALLED QUEST!, HOMO!, FIRST EPISODE!, FLATSO!, N-WORDS ROCK!, ALEC BALDWIN!, PIG!, VOICEMAIL!, SHOOTING!, RUST MOVIE!, MEL GIBSON!, RANT!, MACCABEES!, GALACTIC STARCRUISER!, PROMO!, BRANDON LEE!, THE CROW!, JOHN LANDIS!, TWILIGHT ZONE MOVIE!, JAKE!, THE F-KING!, DR DOOM!, PUSSY WAS SCUFFED!, CHET HANKS!, WHITE BOY SUMMER!, YOU SEASON 3!, BROKE NECK LADY!, HAUNTING OF HILL HOUSE!, SUPER SPEED!, REAL LIFE!, EVERYTHING IS SLOW!, QUICKSILVER!, FLASH!, TIME PERCEPTION!, VAMPING!, TERMS!, JACK O LANTERN PIZZA!, TACO BELLS!, TOUCH!, INTIMACY!, HOT TUB!, FUCK A VOLLEYBALL!, SHIT TALK!, CHAD!, MARRIED!, FIANCE!, WASHINGTON!, STALKER!, CHOMO!, TWO TAMBOURINES!, 300 GECS!, JOHN CARPENTER!, TOP 5!, BIG TROUBLE IN LITTLE CHINA!, HALLOWEEN!, THEY LIVE!, THE THING!, ESCAPE FROM NEW YORK!, CHRISTINE!, KURT RUSSELL!, JEFF BRIDGES!, MORMON!, SOAKING!, PREMARITAL SEX!, PUT IT IN!, DON'T MOVE!, JUMP HUMPING!, TRAIN!, TATTOO!, LYRICS!, JAPANESE!, IT'S SO HARD!, BOYZ II MEN!, SENTIMENTAL!, PAPA JOHN'S!, AINT EVEN PISSED YET!, TOMMY BOY!, TOMMY WANT WINGY!, RESPEK!, SCAMPOLI MEATBALLS!, SUNDAY GRAVY!, TWO SOUPS!, SOUP IS A MEAL!?, AVGOLEMONO!, CHILLI!, STEW!You can find the videos from this episode at our Discord RIGHT HERE!

“People want to be a part of the change. It's important that allies are not only anti-racist, but accomplices.” Tiyale Hayes is BET Network's SVP of Brand Strategy & Marketing where he ensures the Viacom company advances business objectives and authentically connecting with African American audiences. Over his career, Tiyale has worked on some of the world's biggest and best brands fueling his passion for authentic inclusion and empathy into brand building. Tiyale spent eight years at Johnson & Johnson in roles of increasing responsibility from sales to leading global insight development for a number of brands including Tylenol, Motrin, Listerine, and a number of Rx to OTC Switch initiatives. And during his six years at P&G, he led in Consumer Insights and Global Innovation groups on brands like Folgers, Pringles, Crest, Gillette and Old Spice. Tiyale studied at Hampton University and received his MBA from Purdue. He is a frequent speaker at both private and industry conferences, leading thinking on how to create culture transformation and drive value for African Americans, Millennials, and LGBTQ+ populations. Tiyale serves on the board of the National Hampton Alumni Association and the non-profit Live Out Loud based in New York City. You'll enjoy this candid conversation spanning perspectives - with a focus on finding common threads that unite us, and moving ALL of us along the spectrum of ally to accomplice in actionable ways.

Hi there, welcome back to your weekly dad tales fix! Sit back, relax and enjoy!! Unless you are driving, then concentrate on the road! Also, stop reading this!! It's still the year Two Oh Two One!! How many people are using this instead of twenty twelve?? let us know if you are!!! Two more excellent facts from Leon! Shock they were about food! Let us knew which one was correct!!! https://instabio.cc/20816N5u9cx Who has made this week's plonker of the pod??? We do appreciate all the feedback we get! So if you haven't already, don't forget to leave us a 5-star review and tell a friend!! Don't forget to head over to our YouTube channel to see our latest video, Jelly bean eating! https://www.youtube.com/channel/UCuyLNdkckOkQligJtlQ_wJg Whilst you are there, don't forget to turn on notifications and ring the bell to keep up to date with our latest videos! Get in touch and join in with our topics! Then send us a message via the following link. https://instabio.cc/20816N5u9cx

This week: The Bakersfield just called, they're stuck in a temporal loop - Oh that was last week. THIS week: It's time for a long warp and everyone has a Bridge Buddy except Boimler, who is not from Hawaii. We also see what Lower Deck life is like on Klingon, Vulcan, Pakled, and Borg starships -Brought to you by Section 31- 00:00 Episode 92 00:30 Transparent robe cause for Red Alarm 01:15 Welcome to the show! 01:30 Nice Software 02:05 Tarzan Sounds 02:50 Software becomes Hardware 03:15 Pringles Delivery 04:25 Alternate use? Pringles is not a sponsor. 05:12 Plenty of Space 05:30 Thank you Patreons! 05:55 The YouTube Feed: https://www.youtube.com/Qtsy16 06:30 A certain type of viewer? 06:55 Red Alarm Bargains 07:30 Cat, not Cation 08:00 NO KIDS! 08:30 Saturday Night Live Skit: https://youtu.be/XD66suMp3J4 10:03 Patrick has a visitor? 11:00 First look for The Center Seat: 55 Years of Star Trek https://youtu.be/J_IOHcPuN3Q 11:48 Star Trek Events Calendar 13:00 LeVar Burton is Grand Marshall of 2022 Rose Parade 13:30 LeVar Burton is also a guest on Leverage: Redemption Season 2 15:12 Shatner to go to space! 17:05 Star Trek: Lower Decks S2E9 - "wej Duj" 17:47 Act I - "Metreon Particles and Rebellious Vulcans" 19:45 That scene from Star Trek V: The Final Frontier 20:28 Could've had a campfire 21:05 R&R with a Bridge Buddy 21:20 You don't have to suck a dick, but it helps? 22:00 Gum Job 22:27 Lower Decks on other ships 23:05 Wake Up! 23:30 She's just outta control 24:10 Avoid Death. And Cower. 24:53 Klingon Blood 25:40 Kill Bill 26:15 Parallel Lower Decks 27:00 Playing with the Targ 27:50 Kayshon is fat? 28:50 Shaxs and Pottery 30:17 Resting Cat Face 31:30 Starfleet Underground is not a veterinarian, consult your local vet for actual advice 32:16 Act II - "Blood Wine, Wisdom, and Hawaiian Shirts" 33:33 Boimer's Escape from...Cramps 35:00 Lucky Guys. 35:20 The Fuck Cast 36:00 Let's Go To Hawaii! 36:20 The Ritos Shirt 37:30 They don't look Hawaiian 37:50 Beaches 38:25 Tar 39:19 Famous at the beach in Hawaii 40:12 T'Lyn was SO Millennial 43:00 Walk My Targ! 43:25 Anal Expression 44:12 Caught in a Lie 44:30 Mariner and hangin' with Mom 46:04 Act III - "Red Alarm!" 48:30 Killing people on-screen 48:49 The Clump Ship Pakled 49:00 Pakled Lower Decks: You should eat. You are smart. 49:45 Boimler's Honor and Modesto is not a moon 50:30 Red Alert Cosplay 51:15 Did you bring me presents? 51:45 Need another Boomer 52:30 Klingon 2nd in command 54:00 Star Trek Clue 55:15 A Honorable Movement 55:55 The Cheat-ahs? 56:30 Last Second Vulcans 57:13 Right Side Up? 58:44 Epilogue - "Best Friends and Drones" 59:39 Vulcan on the Cerritos? 1:00:18 Ending Credit Sequence 1:01:30 You Are Smart 1:01:35 Boimler gets a Mini Boimler 1:02:40 Long Warp Drives 1:03:00 The Rating 1:04:40 Real Pakleds 1:06:14 Fuckin' Magic 1:06:30 More Lower Decks Next week! 1:07:30 Bowzer vs Bowser Thanks for listening! Now on Patreon! patreon.com/starfleetunderground Email: thecollective@starfleetunderground.com Website: starfleetunderground.com Twitter: twitter.com/StarfleetUnderG Instagram: instagram.com/starfleetunderground Facebook: facebook.com/starfleetunderground YouTube: www.youtube.com/Qtsy16 Additional Music and SFX sources: "Camera Shutter, Fast, A.wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org #StarTrek #StarTrekLowerDecks #LowerDecks #Mariner #Boimler #Tendi #Rutherford #Pakled #Klingon #Vulcan #Borg #Tribbles Explicit

Are you thinking about the ways you could use NFTs for your digital agency? After working in nine agencies, Kent Lewis decided to start Anvil Media in 2000, which is nowadays one of the oldest search engine marketing agencies in the Pacific Northwest that specializes in analytics, SEO, paid media, and organic social media strategy. Last year, during the NFT boom, Kent wrote a not so serious press release about this phenomenon and got the attention of companies wanted to learn how to use these one-of-a-kind digital assets. Just like that, he got into the NFT world and is developing some projects around them. Today he joins Jason to talk about what are NFTs, how some companies started using them, the possibilities to further develop their potential, and how can digital agencies get in on the action too. 3 Golden Nuggets What are NFTs? There's been a lot of talk about non-fungible tokens since their boom last year. In essence, it is is a unit of data stored on a blockchain that certifies a digital asset to be unique and therefore not interchangeable. We've seen sold for hundreds of thousands, but how can companies use them? Some early adopters saw success from selling digital items to create brand awareness (Pizza Hut selling digital pizzas, Pringles selling a golden chip). But there's still much room to continue innovating. How brands are using them. If the first step was brand engagement the future of NFTs for companies includes brand engagement and brand perception management. In this post-pandemic world of much more remote work and remote communication, it makes sense to add digital products to your offerings. The future of NFTs includes its gamification, meaning tokens, rewards, exclusive access, and more. How can agencies get in on the action? As we've seen, agencies can help their clients jump on the NFT trend to create brand awareness and engagement. But some agencies are themselves starting to use NFTs. Access to exclusive rewards is a good way to create interest in your brand. Some agencies are starting to do this by the tokenization of their time. For example, someone that gets a good deal on one of your agency's tokens could get a good deal for an hour of your time. Kent also recommends paying close attention to how Gary Vaynerchuk is innovating with NFTs. Sponsors and Resources Wix: Today's episode is sponsored by the Wix Partner Program. Being a Wix Partner is ideal for freelancers and digital agencies that design and develop websites for their clients. Check out Wix.com/Partners to learn more and become a member of the community for free. Subscribe Apple | Spotify | iHeart Radio | Stitcher | Radio FM Using NFTs Like Gary Vee To Create Brand Engagement Jason: [00:00:00] Hey, what's up, agency owners? Jason Swenk here and have another amazing guest for you. We're going to talk about how your agency can use NFTs. That's right. And we're going to tell his story and so you can do that. So let's go ahead and jump into the episode. Hey, Ken. Welcome to the show. Kent: [00:00:25] Pleasure to be here. Thanks for having me. Jason: [00:00:27] Yeah, man. I'm excited to have you on. So tell us who are you and what do you do? Kent: [00:00:32] So my name is Kent Lewis. I am based in Portland, Oregon since 95, you know, marketing PR background. But in 96, I got involved in the internet, started optimizing websites before Google was a thing. And I've been a part of nine agencies, founded two, co-founded two. But when I was fired the second time from an agency that I was a key manager in, I decided I'm probably unemployable. Better do my own thing. So started out in 2000 with Anvil Media, as a consultancy and started bringing in employees in 03. And have been active and keeping it a relatively boutique-sized digital marketing agency since then. And when I'm not doing the agency thing, you know, I'm trying to get outside. That's the great thing about Portland, we're an hour and a half from the ocean, from the mountains from rivers, you name it. Jason: [00:01:20] Awesome, so are you a fly fisherman? Kent: [00:01:23] My first ever fly fishing experience was on the Deschutes River in Central Oregon, about three months ago. Gal, one of my friends, she gave me the rod and said Kent, and one just keep throwing it. And I caught a least solid three and a half-inch steelhead. So I didn't eat it. It was probably good for a pizza. And I guess you could say I was maybe hooked. So I think I might try more of that later, but I'm mostly like bike cycling, snowboarding, skiing, kind of guy. Jason: [00:01:50] Very cool. We'll get along very well. That's, that's all me. That's why I live in the mountains. But, um, we're not here to talk about the mountains. Let's talk about… I'm curious, because I've been fired from almost every job. Why were you fired from that one agency? Kent: [00:02:05] Well, so the first time I was fired was an agency I co-founded in 99. And by fall of 2000 we had a disagreement about equity and our role. There were two junior folks. I was like 25, 26 at the time. And there was the founder who used his 401k to fund it and we helped grow it to three and a half million, 35 people in less than two years. But, you know, we had gone in… much as I should ran of myself, my other young partner who ran the PR side and I ran the internet side. She was like I'm going in to get more equity. Are you in? I was like, I guess, yeah, because I helped build this thing. And he was offended by that and instead of firing just her he fired both of us. And by the next week, uh, October, 2000, I created Anvil as a, as a placeholder. Interestingly, the name Anvil Media comes from an easy I'd been running for four years. I thought I'll just sell the easy for a million dollars and retire. It's still archived at @anvil-media.com, but I haven't touched it since 06. Not worth a dime now, but that team that I left in late 2000 was acquired by another agency. And then my boss, who was my mentor and, you know, it was tragic to me that we had a falling out. He died of a massive heart attack at 42. So they needed somebody to run my own team. So this old school agency asked me to take my team back over and I tripled revenue. Then, in the end, my girlfriend decided the Creative Director was more interesting than I was, even though he was married. And since he was on the board and had been there 20 years, he had a little more juice than I did and canned my ass. And then I decided I better do my own thing. So it was about a girl the second time. Actually, it was about a girl both times. The other was my business partner and she was very amazing and also made a lot of bag mistakes. And I got lumped in when she and I united. So there's a whole book there somewhere when I have the time, but it was never about my performance. It was never about my abilities. It was always about bad judgment. I'm not innocent in it so much as I picked the wrong horses. Jason: [00:03:56] Yeah, gotcha. I do want to get to how you tripled revenue later on, but I do want to get into the NFTs. So explain for some people that have… I mean, if you've been living under a rock, what an NFT is and then how can agencies use NFTs to really benefit their agency? Kent: [00:04:15] Yeah. So it's actually a great story, but I'll just answer your question directly. If we have time, I'll go into the backstory because it exemplifies the timing in my career. Um, I'm not that smart. I'm just tall male with a short name and I'm not unattractive. And I think that's been as much of my success as hard work and smarts. So NFTs. So I'd been reading about, you know, what Pizza Hut and Pringles and all these brands were messing around doing these little PR stunts, basically. Creating these little non-fungible tokens, being their little digital assets that you can own. And, you know, buy, sell, trade. And because they're probably of blockchain, you can have a whole history of that item. So brand we'll get into, you know, why it matters to marketers. But to back then, we're talking March, 2021. I was like, this seems like second life. You remember second life, the virtual world. I was consulting with HP on that like however many, 14 years ago. And I realized for the first time in career, I could be one word ahead or one sentence ahead in the book. I didn't have to write the book. I didn't have to write the chapter, I just needed to spend a little more time on it and think about it just another 30 minutes longer than my client, and then help guide them through how to create a second life experience. Same thing with, uh, it's all over again, right? The world repeats. It's a spiral and a circle, historically speaking, even in tech. I read about these non fungible tokens. You create this asset, like these virtual tacos or virtual pizzas, like Pizza Hut or these Pringle gold chips. And then people get excited because you're an early adopter, even if there's a fairly worthless asset. But it wasn't because people were reselling these on the secondary market. They got them for free and they were selling them for 10, 20, $30,000. And I was like, this sounds a lot like Bitcoin for brands. And so I wrote a press release April 1st, as I've been doing the last 15, 18 years. I write a fake press release on April every year, and this one was about NFTs and, you know, NFTs, you might know as most famous things, digital watches from Jacobson and Company or digital sneakers. And so I took the idea of a digital sneaker because we're in the backyard of Adidas America and of course, Nike and I said that these other agencies are building digital sneakers. We're 10 steps ahead where building virtual shoe boxes to story of virtual sneakers to put in a virtual closet and a virtual house that we build you just to store your digital sneakers. Just totally full of it, right? Totally riffing off of a core concept. And low and behold, a very large social media platform with a blue logo reached out to me and said, hey, we need help. We've got… We're getting a virtual sneaker build for one of their communities. And we can, would, they could tell that we're very serious about it by reading that press release. So they didn't read the press release that closely, bless their hearts. And that led to another conversation. So basically what I did is I would hopped back a second and I was like, shoot, if they're serious, then I'm serious. So I read up on it. I wrote an article that's on a website called thinknorthwest.org. It's a big ad networks for the West Coast, Portland, San Francisco. Uh, about what is NFT and why does it matter? And we can talk more about that in a second, but in the end I've been talking to three large brands, including a sneaker brand about how to use NFTs. Including one of the brands that's a big technology company with a black and white logo that basically is trying to use it for B2B. How do you get into the tech community? And can we use NFTs to incentivize behaviors for deep tech clientele. Even the OEM channel reseller channel, very complicated, convoluted, not theoretically as sexy. And I love the challenge. So I'm talking with them in an hour, then try and see if we can finalize a project. So long story short, we took this, what was a press release joke into a reality of an offering to clients. And we're having these multiple discussions with larger brands. So in the past, I've evangelized mobile marketing, video marketing, podcasting, voice search, Amazon marketing. And I evangelize it as a, with my PR background, speak about it, write about it, and then develop through my articles, a concept or a structure for a service, and then sell that service. I've done that for most of my career. And the NFT happened to start out as a joke, skeptical, healthy skepticism, that it was really something. As I did the research, I realized it's extremely powerful. Because it solves… NFTs, non-fungible tokens, unlike Bitcoin, where if there's equal value, one Bitcoin equals one bitcoin. I own one, you own one. It's the same value. And a non-fungible is a one-off item that you can pay me for with Bitcoin, but it's non-replicable. Non-scalable. And so the idea is you're, you're owning an asset for something. And that's why you can say that's 30 grand to own this. Or the meme of the fire girl, the little girl with the blazing fire out of her house. And she's staring at the camera and they sold… That gal, now that she's going into college, sold it for half a million dollars and helped fund college and gave some to charity. Just for some rich person to own the digital rights to that, right? Beeple's $69 million collage. Um, he's arguably not a good artist, but he's a first-mover developed a lot of credibility in the space and had enough of a following that some very wealthy art collector, using the term loosely, decided to get a bidding war and spend crazy money. But how does that relate to brands? So there's a couple things to keep in mind for NFTs. And that is there's, because it's blockchain, it's trackable, defensible. There's no fraud, theft, or manipulation possible with an NFT, you can create as many copies as you want. You can sell them, you can give them away. But it allows… In the end, it allows for a few different things for brands. One is just general awareness. So the things that you've seen in the, in the press related to these predominantly quick-service restaurants or manufacturers and retail, lifestyle brands, Pringles, Taco Bell, Pizza Hut… Charmin has an NFT-P as in "TP." So they're just creating brand awareness. And if you like the brand, you might love them for that, if you're technologically savvy. But what I think is the next phase, because that's really what's happening in the last year. What's happening in the next year is brand engagement brand perception management. So luxury brands are getting into it. Hoochie, Jacob & Co., like I said, Jacobs & Co. are obviously a very expensive watch brand and sold an NFT watch for $100,000. Again, fairly worthless other than to the buyer, right? So brand engagement. Uh, what I think is really the secret sauce is, and this is where it gets into the B2B world, where it can apply is in the engagement for the customer. And customer retention is using it for gamification and incentives. So tokens, loyalty reward programs, earn certain tokens. Those tokens can be exchanged for things, art, music, whatever. And so it's just a clever way to up your ante and see, be seen as a forward-looking brand or an agency that creates this stuff for clients. Because a lot of like the top shot, NBA, virtual trading cards of the top 10, most expensive trading cards of all time up there with Honus Wagner is the Dallas Maverick, right? And his car traded for almost $3 million and it's a digital card. But in my backyard, Damian Lillard with the Portland trailblazers, he's added special access to groups, discussion groups, VIP access to certain events, or just access to him. So you're getting, you're paying a premium, but you're getting something that's very exclusive. That's really what NFTs are about right now, or now is exclusivity. I think also that the next phase, which will be one plus years out would be the product extensions. Agencies helping brands create products that are natural extension of their current offerings, especially in a post pandemic world. There's a lot more of this remote work, remote communication. So creating products that are more digital and interactive, it's particularly interesting right now. And then the last component would be the tokenization of time. So as an agency, you could tokenize your time where it can be bought and sold on the secondary market. Why people might do that? Hard to say. But, uh, there's a Reuben Bramanathan who's with IDEO CoLab Ventures. He's tokenized his time. And one token is equal to one hour of his time and the guy might trade his time. He might, I might have to pay him 500 or a thousand dollars. But if I get a good deal on a token, I might save a ton of money more than likely to pay right now, paying more for a token than it's worth. And then relate to that is just creating that digital ecosystem. So when I mentioned second life, there's a new version of that. And that is, there are many of them actually, but one of them is popular. It's called Superworld, where you can own the Taj Mahal, the Eiffel tower in a virtual recreation of the world, the planet. Using satellite imagery, you could add things into that world. You can develop things like second life, but mainly if you want to say I own the Eiffel tower, you can go in Superworld and buy it. If it's not already been purchased since I last looked. The Great Wall, Taj Mahal, etcetera. Those are just some of the ways a brands are using it today. One that I glossed over that's product extension. A good example is gaming. So you've got Ubisoft has a game called Rabbits. F1 has Delta time. So what, what F1 has done well with their reality show on I think Netflix. And then this, uh, F1, uh, Delta time NFT assets related to kind of gamification of F1 is they're extending out what is a very elite wealthy following. Most people don't fly to Monaco to watch the race from a yacht, but there are other ways to interact with the brand. And F1 has mastered that. Uh, and then even Microsoft has a fairly ghetto Minecraft-like game called Azure Space Mystery. That is, um, kind of remedial, but it has, it's in the NFT world. So, um, how that relates is Fortnight, if it stays relevant for another year or two, or other games like it, you could buy and sell armor and weapons and other customizations. That's one way you can buy, sell, and trade your gear within the games would be through NFTs because of the trackability that you need to do the anti-fraud protection. And then brands can obviously create assets and then know that they've protected that asset through NFT. Jason: [00:14:41] When you're an agency partner with Wix, you unlock an entire digital ecosystem for creating, managing, and growing your agency. Get the full coding and design freedom to create anything your clients need, along with the tools to manage and collaborate with your team seamlessly from anywhere. And when it comes to growing your agency, you can get matched with new leads every day and earn revenue share for every website you guys create. They're backed by the Wix industry, leading security and site performance. You'll also have a dedicated account manager on standby 24/7. So you can reach your goals and start setting new. See for yourself, head over to wix.com/partners. And re-imagine what your agency can accomplish. Now my head's spinning, which I… with ideas. And I mean, it's just to comprehend all of this is a, a little overwhelming figuring out. But that's, it's really pretty fascinating that's where a lot of the world is actually going. And, uh, those are some great examples, you know, from F1, Microsoft, and even how some of the agencies are selling their time for NFTs. It's crazy. Kent: [00:16:02] Yeah. For now it is and it will settle down. It's, it's more profound, you know, Gary Vaynerchuk has doubled down. So if you want to figure out how does an agency monetize NFTs just look at what Gary Vaynerchuk has done with NFTs. And I've had the luxury to seen him speak twice. And I thought he was just a grade-A douche bag and nothing better. And he's far more than. In fact, I firmly believed that it's, his, his character his act and he really has a huge heart and does a lot of good things. You just wouldn't know it because he has a potty mouth, which I have no problem with. And, uh, just the way he kind of yells and preaches at people. But he has a lot of good things. I never disagree that he's a smart guy and he's on point, but he's doubling down on NFTs in ways that make me look like a troglodyte. Like I'm, you know, like, I don't get it. And he's built a whole marketplace and a bunch of assets and that's cool. Cause he can do that. Cause you know, he shouldn't even be working anymore, but he's never going to stop. So look at what he's done. If you want to see what a true agency pioneer that started out just as a small wine dealer has done, it's pretty remarkable. Jason: [00:17:00] Give us one example of what you really liked that he's doing in his agency using NFTs. Kent: [00:17:06] Well, I like that he's giving back. So with his NFT agency and I, we're going to apply cause we're doing an NFT mural fundraiser here in Portland, in September. But we can apply once we build the NFT and what do you call mint it, then we can apply. If we put it on the right, uh, marketplace and use the right technology, he can use some of the proceeds and resources he's developed with his NFT company. You know, like it basically an NFT agency to help you build something better, especially if it is for a nonprofit or cause-driven social responsibility sort of thing. And, and you can get some horsepower. So he's already built giving back into his model, which I really appreciate and admire. Look at what he's doing there. So he's not just riding the money train, he's pivoting that to provide opportunities to do social good in the process. Jason: [00:17:55] Awesome. Well, this is been very educational and, uh, and really pretty cool to listen to. What's the website people can go and, uh, check the agency out? Kent: [00:18:04] Uh, you can go to anvilmediainc.com or just Google Anvil Media. You'll find me with Anvil, Portland, anvil, Kent Lewis, whatever. And then if you just Google Kent, Kent Lewis NFT, or just go to thinknorthwest.org and their blog, you'll find my article, NFT Marketing: How brands can use NFTs to engage consumers and generate revenue. I think that's a great read. And then just also look at what Gary Vaynerchuk and NFTs looked that up and news and, um, Google search generally, and you'll find a lot of great information. Jason: [00:18:36] awesome logo. Everyone go check that out and thanks so much, Kent, for coming on the show. If you guys liked this episode, make sure you guys subscribe. Also, if you want to be around other agency owners who are on the cutting edge and they're sharing the stuff that's working and be able to see the things that you might not be able to see. I'd love to invite all of you to join our exclusive mastermind. It's called the digital agency elite. So go to digitalagencyelite.com and apply. And then if we feel that you're right for the community and the community is right for you. We'll have a conversation and see if it's, uh, uh, double-check that. And so make sure you go there now. And until next time have a Swenk day.

Shower disaster, Pringles wine, unreasonable accommodation, and much more on this edition of Rucksack Radio, with Tom & Phil! Please visit https://rucksackradio.com/ for more about the show. You can support Rucksack Radio at https://therealtommyc.com/support/ or through the purchase of Truth Verified merchandise at https://therealtommyc.com/merchandise/. ​Thank you for believing in the cause of truth! --- Send in a voice message: https://anchor.fm/therealtommyc/message

Week 3 done and dusted and a somewhat painful experience for certain Gents! Dan goes through a little therapy this week whilst Simon decides he's gone off Pringles for a while. There's all the usual news and action round up from the week plus a look ahead to the TNF match up between the Bengals and Jags.

Welcome to the Mess Hall Podcast, part of the Alberta Podcast Network, Locally grown. Community supported. Avery, Lena, and Kevin try cheese treats: Cheetos pasta and Moon Cheese.  Our bonus item is honey mustard Pringles. Follow us and send a message at: Twitter @themesshallpod Facebook @messhallpodcas Instrgram @messhallpod  email: messhallpodcast@gmail.com  We want to tell you about ATB's new podcast - The Future Of. Join Todd Hirsch, ATB's Vice President and Chief Economist, as he connects with special guests who offer unique and useful perspectives about the future. Explore how our economy and communities can not only brace for change, but embrace the opportunity it creates. From the future of women in business to the changing nature of work itself, The Future Of helps us understand what's coming, and what we need to do today to get the tomorrow we want. Featuring two episodes each month, plus bonus episodes, The Future Of includes interviews with top community and business leaders from Alberta and around the world.  Subscribe to The Future Of in the Apple Store, Google Play, Spotify and everywhere podcasts are found, and connect to ask your questions about the future by emailing thefutureof@atb.com. This week's podcast shout out is going to QUANTUM KICKFLIP Six Edmonton comedians play Slugblaster, a sci-fi tabletop roleplaying game developed in Alberta. Find out more at quantumkickflip.com

On the nineteenth episode of Prank Calls With Leon Haberdashery, I called a bunch of neighbors, church goers, and several Tradio posters!  Thanks to GreatBigPete for the intro tune & drop! The intro backing track is: Elton John & Dua Lipa - Cold Heart (PNAU Remix) and the outro track is: Froggy Fresh - Prank Calls.  Also, a huge thanks to all of the Patreon Supporters: GreatBIGPete, Chris, Phil, Octopus, Delorean Jackson, SpinyNorman, Stallin_Without_The_Charm, Prank Collar, Brown Magic, Murrymurz, Theo, Vince, Tylerosaurusrex, Taco Jesus, KiNGoSLiME, Gaydoff Hitler, Adam McAdamFace, and El Guapos Ghost.  To leave a drop for the show call 1-866-420-LEON or send your file to LeonGotMe@gmail.com. To catch the live shows, on Monday at 7PM (CST), make sure you're following at:  Youtube: https://www.youtube.com/channel/UCCyHy7PseHk_guYwII4lPCg  Twitch: https://www.Twitch.tv/LeonHaberdashery  Facebook: https://www.facebook.com/LeonHaberdashery  Support the show by subscribing to the podcast, and joining my Patreon: http://www.Patreon.com/ItsLeonMofo  You can also follow my twitter to sign up for notifications when I go live: http://www.Twitter.com/LeonMuthaFucka   Also, if you want me to prank someone you know, visit http://www.LeonHaberdashery.com and fill out the form.  You can also send numbers to Pranks@LeonHaberdashery.com   Finally, to purchase merch, visit: https://shop.spreadshirt.com/leons-haberdashery 

“It's powerful to say ‘I don't know everything' - I love an organization of thinkers, creators, and people unafraid to be accountable for ideas.” Brain Niccol is the Chairman and CEO of Chipotle Mexican Grill - driving brand strategy and performance of over 2,700 restaurants across North America and Europe. Chipotle is a purpose-driven brand so many of us love - focused on fresh, responsible ingredients that respect the animals, land, and people who produce them. Prior to leading Chipotle, Brian was CEO of Taco Bell - the culmination of more than a decade @ YUM Brands in senior roles on Taco Bell & Pizza Hut - including VP, CMO, and General Manager. Brian got his start at P&G - where he spent nineyears rising through the ranks of brand management - working on brands like Scope, Thermacare, Vicks, Pringles. Brian studied Engineering @ Miami University in Ohio, and got his MBA from the University of Chicago. You'll enjoy this candid conversation about not just some of Brian's earliest lessons in business, but also about how he's always staying curious - and doing what's right for our communities.

Bill Handel hosts The Fork Reporter Neil Saavedra for this week's edition of 'Foodie Friday,' where the two talk about the origins of the Pringles man (who looks shockingly similar to The Fork Reporter, and a TikTok hack that lets you bake your rice in the oven!

Bill Handel on New York passing sweeping bills to improve the conditions of delivery workers, and pets can help fight climate change with an insect-based diet - owners just need to come around to the idea. The Fork Reporter Neil Saavedra joins Handel for this week's edition of 'Foodie Friday,' where the two talk about the history behind the Pringles man, and another TikTok hack teaches how to bake rice in the oven.

Elizabeth and Mom (Allison) talk to Dad about the cryptic message on the family's message board, Elizabeth's experience at the school where she teaches and the the notorious "devious lick" TikTok trend, her students' creative writing assignments, Mom's English as a Foreign Language classes, Dad's second viral TikTok post,   In the News, we talk about the time crystal that Google discovered using it's quantum computer, the true nature of McDonald's Grimace and whether piranhas live in North Texas lakes.  The podcast plays a game called Band or BS.  Finally, for Treat Yourself, we try Jagabee snacks and Wendy's spicy chicken sandwich flavor Pringles.

Oh Pringles! A stunning tubular snack. [audio mp3="https://media.radiocms.net/uploads/2021/09/22125147/DavesWorld_2209.mp3"][/audio] But are they a crisp? Turns out, it's a little more complicated than you might think, and the question has even made it to court. In Dave's World, we learnt all about the big debate around 'potato-ness'. You can catch all of the craic by clicking play above.

Chiefs wide receiver Byron Pringle fresh off a highlight-reel touchdown, on Sunday Night Football, sits down with Pete Sweeney to discuss his new partnership with Pringles. Byron shares what was going through his mind when he broke free for the 40-yard score, and what it's like being fast in a room with the fastest guys in the league. Learn more about your ad choices. Visit podcastchoices.com/adchoices

9-20-21 The Program is joined by Chiefs Wider Receiver, Byron Pringle, to talk about an exciting project with Pringles and to react more to the Chiefs loss to Baltimore. See omnystudio.com/listener for privacy information.

Ever wonder why white women think they should eat their placentas? Do you know the vast rainbow of variety that exists within the Pringles flavor canon? Join Ashley and Sarah to dive into an array of exhilarating topics, specifically examining why this might be the worst episode of Friends to exist, but also why we still love it.

Jeff throws down the gambling gauntlet on himself and apologizes to Nate for jinxing his favorite team's best player....we cover the news of the Texas abortion law....kick around the idea of our favorite style of restaurant seating, what works and what doesn't.....discuss a critical update in the world of snacks and fast food.....and decide what our ideal retirement gig would be.....if you're a fan of Pringles, high top tables, or jokes at Mitch McConnell's expense, this is the pod for you.

We see it all the time: an ambitious startup comes to market promoting itself as a better-for-you version of a recognized legacy brand. While these challengers often boast clean and functional ingredients, their well-established competitors -- regardless of their individual nutrition labels -- have the significant advantages of familiarity and a loyal consumer base. But what if the new brand's key elements could match those of the known player? What if it delivered a very similar look, taste and feel, and could also identify itself as a healthier alternative? That was Matthew Parry's vision for The Good Crisp, a brand of clean-label, gluten-free chips stacked in canisters and often described as “the healthy Pringles.” Launched in Australia, The Good Crisp debuted in the U.S. in 2017 at Whole Foods locations in Northern California. Riding a wave of consumer demand for better-for-you snacks, the brand has since expanded its retail footprint to over 11,000 stores nationwide. In July, The Good Crisp introduced its first brand extension, a two-SKU line of cheese balls that are made with an immunity boosting ingredient called Wellmune. In an interview featured in this episode, Parry discussed the history of the brand, how he has carefully navigated comparisons to Pringles and how the company's channel and merchandising strategies have evolved in an effort to reach more mainstream consumers. Parry also spoke about the planning and launch of the new cheese balls line and how he's balancing rapid growth with a conservative approach to hiring. Show notes: 0:42: Interview: Matthew Parry, Founder & CEO, The Good Crisp -- Taste Radio editor Ray Latif spoke with Parry about his transition from Australia to the U.S., the timing of The Good Crisp's stateside launch and how the brand addressed the initial consumer stigma of being seen as a Pringles knockoff. Parry later discussed the benefits and challenges of a multi-channel retail strategy, how communication about the snacks' ingredients has evolved and how a rebrand in 2019 articulated the brand identity in a way that spoke to more consumers. Later, he explained how a family member's illness was directly tied to the addition of a functional component in the new cheese ball and why relying on outsourced talent has benefited the company's growth in several ways. Brands in this episode: The Good Crisp, Pringles

Throw another entry onto our list of games about snacks. But Pringles: The Game isn't an official product... it's a Sega Genesis ROM created by a hobbyist in the 21st century. This is a labor of love, made only out of enthusiasm for those pressed salty shavings.

Holiday Pile - Halloween Pringles & 31 Nights of HalloweenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The most recognizable tube/can in the snack game. Thats right, Mike and Tom pick, eat, rate Pringles with week. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on The Mail-In, Brett is joined by the host of Club Cool, Barrett Dudley. The guys talk perfect outfits for a date in Texas weather, the "rules" to follow after a first date, and what happens when a guys trip turns into a couples trip. They also get into what to put on a "Before-30 Bucket List" and what decisions go into getting a dog. They end the show with Shower Thoughts, including driving in construction zones and asking why Pringles get absolutely no respect in the snack game. (7:08) Ideal date wardrobes for guys, especially in Texas weather (21:20) What's the follow-up procedure after a first date? (28:50) This "guys trip" has now turned into a couples trip (37:05) What's on a Before-30 Bucket List? (47:30) So you're thinking of getting a dog? (53:40) Are Thursday and Friday nights sneaky better than Saturday on a wedding weekend? (58:30) Shower Thoughts

This episode nearly killed us. ….Or was it the Oreos, Pringles and alcohol that nearly killed us?  When we sat down to record this episode a *second time,* we about lost our minds at the thought of talking about these two shit bags again. But ya girls persevered, technology issues and tummy troubles be damned!  Brandi started us off with the story of Jacque Waller. Jacque worked her ass off. As a mom of triplets, she also juggled a demanding career. But her husband, Clay Waller, didn't pull his weight. He couldn't hold a steady job, and he rarely lifted a finger with the kids. If that imbalance wasn't bad enough, Clay then became abusive. When Jacque told him she'd had enough, he threatened her life.  Then Kristin tells us about Donnah Winger, who was coming home from a trip to Florida with her infant daughter, Bailey. Donnah's parents had arranged for Donnah and Bailey to be picked up from the airport and driven the two hours back to their home. It seemed like a perfect plan, but as soon as the driver started talking, Donnah knew she was in for a rough time. The man said he had a demon in his head. Then he invited Donnah to an orgy. She was deeply disturbed. When she got home, she told her husband Mark Winger about the driver, and he insisted that she file a complaint.  And now for a note about our process. For each episode, Kristin reads a bunch of articles, then spits them back out in her very limited vocabulary. Brandi copies and pastes from the best sources on the web. And sometimes Wikipedia. (No shade, Wikipedia. We love you.) We owe a huge debt of gratitude to the real experts who covered these cases. In this episode, Kristin pulled from: An episode of 20/20 titled, “The Perfect Lie” “Jailed killer plotted to kill 5 more,” by Wanda DeMarzo for the Miami Herald “Man accused of staging 2 killings,” the Associated Press “Man gets life sentence in slaying of wife, shuttle bus driver,” the Associated Press for the St Louis Post-Dispatch “Tale of grisly double murder will be retold,” by Wanda DeMarzo for The Miami Herald “Mark Winger,” entry on Wikipedia In this episode, Brandi pulled from: “Devil's Island: The Missouri Murder of Jacque Waller” episode Crime Watch Daily “Jacque Waller” chillingcrimes.com “Jacque's sister asks Clay Waller: Does she haunt you?” by Heartland News, KFVS12 News “United States v. Waller” findlaw.com   YOU'RE STILL READING? My, my, my, you skeezy scunch! You must be hungry for more! We'd offer you some sausage brunch, but that gets messy. So how about you head over to our Patreon instead? (patreon.com/lgtcpodcast). At the $5 level, you'll get 20+ full length bonus episodes, plus access to our 90's style chat room!  

NBA legend Chris Bosh plays our game about Pringles called "Chris Bosh, Have A Crisp Nosh." He is joined by panelists Charla Lauriston, Roxanne Roberts, and Alonzo Bodden.

NBA legend Chris Bosh plays our game about Pringles called "Chris Bosh, Have A Crisp Nosh." He is joined by panelists Charla Lauriston, Roxanne Roberts, and Alonzo Bodden.