POPULARITY
5 episodes with purees
10 episodes with purees
5 episodes with purees
2 episodes with purees
2 episodes with purees
2 episodes with purees
2 episodes with purees
2 episodes with purees
2 episodes with purees
Episode Summary In this episode, we sit down with Kerry Lett, a registered dietitian and certified lactation counselor who specializes in pediatric nutrition, picky eating, food allergies, and maternal health. Kerry offers a wealth of insight on feeding children, from the early stages of introducing solids to navigating picky eating in toddlers and adolescence. They dive into the important differences between feeding neurotypical and neurodivergent children, bust common myths surrounding picky eating, and discuss effective, research-backed strategies for making mealtime a less stressful experience for both parents and kids. Whether you're a parent with a picky eater or someone interested in child feeding strategies, this episode is packed with practical advice and fresh perspectives Episode Highlights Kerry's Journey into Pediatric Nutrition Carrie shares her path from wanting to be a pediatrician to becoming a registered dietitian specializing in pediatric and maternal nutrition. She discusses the importance of preventing health issues before they arise, rather than just treating them once they occur, and how she focuses on supporting families through every stage of life. The Challenges of Feeding Kids Today The conversation shifts to the common challenges parents face when it comes to feeding their children, especially with the overwhelming amount of conflicting information available online. Kerry explains how parents often feel lost or confused when it comes to starting solids and managing picky eating. Picky Eating: Is It Becoming More Prevalent? Kerry discusses the growing trend of picky eating, pointing out that sensory issues and neurodivergence may be contributing factors. She shares insights into why picky eating seems more common today and how societal and environmental changes may be influencing this shift. Division of Responsibility in Feeding Kerry explores the "division of responsibility" model popularized by Ellen Satter, where parents are responsible for providing healthy meals, and children are responsible for deciding whether or not to eat. She explains how this framework can be adapted for picky eaters and provides tips on balancing autonomy with structure during mealtime. The Role of Sensory Exploration in Feeding Sensory exploration is a key part of Kerry's approach. She emphasizes the importance of letting kids explore food in a non-threatening way, from touching and smelling to playing with food before even thinking about eating it. This helps build familiarity and reduces fear around new foods. How to Transition from Purees to Solids Kerry offers advice on introducing solids to babies, explaining that combining purees with baby-led weaning can be a successful approach. She discusses the benefits of both methods and how they can be used together to teach children to enjoy a variety of textures and flavors. Handling Picky Eating in Adolescents The conversation wraps up with a look at picky eating in adolescence, a less commonly discussed topic. Kerry talks about the importance of setting boundaries, offering healthy snack options, and guiding teens toward more balanced food choices without controlling their autonomy. Resources Mentioned Kerry Lett's Practice: Kerry is the founder of Milestones Pediatric and Maternal Nutrition, where she and her team offer personalized nutrition counseling and lactation consulting to help families thrive. Website: Milestones Pediatric and Maternal Nutrition Instagram: @milestonesnutrition Books & Approaches Referenced: Ellen Satter's Division of Responsibility: Kerry references Ellen Satter's model of feeding where parents provide the "what, when, and where" of feeding, while kids decide if and how much to eat. The SOS Approach to Feeding by Dr. Kay Toomey: This multidisciplinary approach is crucial for children with sensory needs, developmental issues, or fear and aversions around food. "From Yuck to Yum" Framework: Kerry shares her personalized approach to feeding based on evidence-based strategies, blending concepts from Satter's and Toomey's work. Free Resources: Free E-books on Pediatric Feeding, helpful blogs, and more on Kerry's website for parents looking for support on picky eating, child nutrition, and feeding strategies. Connect with Us Visit our website for more episodes and information. Follow us on social media for updates and health tips. Subscribe to our podcast and leave a review! Ready to dive in? Listen here.
#466 - Reliance on liquified and pureed foods in place of harder foods negatively impacts jaw growth in babies and young children. Ben Miraglia, DDS is here to talk about how earlier introduction of harder foods for babies helps improve jaw growth, airway health, sleep patterns, tooth spacing and behavior outcomes later in life. Listen to this episode to learn: WHY purees were not historically fed to babies and why they're not necessary HOW the jaw develops when it's exercised appropriately with breastfeeding and harder finger foods WHAT to do if your babies teeth are spaced too close together so you don't have to pay for braces down the road Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/466 Links from this episode: The original Baby-Led Weaning book co-authored by Gill Rapley, PhD Tooth Pillow website: https://www.toothpillow.com/ - code BABYLED will give you a free evaluation from a highly trained Airway dentist and $250 off treatment if submitted by September 12 - 19, 2024. After that date code BABYLED works for 50% off the consultation and $100 off treatment (note this is not an affiliate offer and I do not receive any affiliate revenue from Toothpillow) Other Episodes Related to this Topic Episode 446 - Are Purees Making Our Babies Jaws Weak? with Nicole Goldfarb, MA, CCC-SLP, COM
#466 - Reliance on liquified and pureed foods in place of harder foods negatively impacts jaw growth in babies and young children. Ben Miraglia, DDS is here to talk about how earlier introduction of harder foods for babies helps improve jaw growth, airway health, sleep patterns, tooth spacing and behavior outcomes later in life. Listen to this episode to learn: WHY purees were not historically fed to babies and why they're not necessary HOW the jaw develops when it's exercised appropriately with breastfeeding and harder finger foods WHAT to do if your babies teeth are spaced too close together so you don't have to pay for braces down the road Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/466 Links from this episode: The original Baby-Led Weaning book co-authored by Gill Rapley, PhD Tooth Pillow website: https://www.toothpillow.com/ - code BABYLED will give you a free evaluation from a highly trained Airway dentist and $250 off treatment if submitted by September 12 - 19, 2024. After that date code BABYLED works for 50% off the consultation and $100 off treatment (note this is not an affiliate offer and I do not receive any affiliate revenue from Toothpillow) Other Episodes Related to this Topic Episode 446 - Are Purees Making Our Babies Jaws Weak? with Nicole Goldfarb, MA, CCC-SLP, COM
#446: What if pouches and purees are the problem? Limited texture opportunities can compromise infants' oral facial development and negatively impact bone development in the mouth. Nicole Goldfarb is an orofacial myofunctional therapist here to talk about maximizing your baby's potential by pushing their palate past purees. Listen to this episode to learn: What your baby's mouth should look like at rest…and what to do if it doesn't Why your baby should be learning to chew - and not suck - food How reliance on processed baby foods can change your baby's face…and not in a good way Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/446 Links from this episode: Nicole's podcast Airway Answers: https://podcasts.apple.com/us/podcast/airway-answers-by-airway-circle/id1604322136 Baby-Led Weaning and Katie Ferraro on Airway Answers podcast: https://www.youtube.com/watch?v=duLLPzGhDRE Breathe, Sleep, Thrive: Discover how airway health can unlock your child's greater health, learning and potential book: https://amzn.to/3vOe6O6 Breathe: The New Science of Lost Art book https://amzn.to/3xPvYIL Other Episodes Related to this Topic Episode 152 - How Do I Know if My Baby Needs Feeding Therapy with @msdawnslp Dawn Winkelmann, MS, CCC-SLP Episode 254 - How Babies Learn to Chew and Swallow with Dawn Winkelmann, MS, CCC-SLP @msdawnslp Episode 149 - Pouches: Why Your Baby Doesn't Need to Suck Pureed Food Out of Pouches with @msdawnslp Dawn Winkelmann, MS, CCC-SLP
#446: What if pouches and purees are the problem? Limited texture opportunities can compromise infants' oral facial development and negatively impact bone development in the mouth. Nicole Goldfarb is an orofacial myofunctional therapist here to talk about maximizing your baby's potential by pushing their palate past purees. Listen to this episode to learn: What your baby's mouth should look like at rest…and what to do if it doesn't Why your baby should be learning to chew - and not suck - food How reliance on processed baby foods can change your baby's face…and not in a good way Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/446 Links from this episode: Nicole's podcast Airway Answers: https://podcasts.apple.com/us/podcast/airway-answers-by-airway-circle/id1604322136 Baby-Led Weaning and Katie Ferraro on Airway Answers podcast: https://www.youtube.com/watch?v=duLLPzGhDRE Breathe, Sleep, Thrive: Discover how airway health can unlock your child's greater health, learning and potential book: https://amzn.to/3vOe6O6 Breathe: The New Science of Lost Art book https://amzn.to/3xPvYIL Other Episodes Related to this Topic Episode 152 - How Do I Know if My Baby Needs Feeding Therapy with @msdawnslp Dawn Winkelmann, MS, CCC-SLP Episode 254 - How Babies Learn to Chew and Swallow with Dawn Winkelmann, MS, CCC-SLP @msdawnslp Episode 149 - Pouches: Why Your Baby Doesn't Need to Suck Pureed Food Out of Pouches with @msdawnslp Dawn Winkelmann, MS, CCC-SLP
On today's episode, Katie Badger joins me to take on the topic of starting solids! Many people are so overwhelmed when it comes time for their little ones to start solid food and Katie slows things down and walks us through the pros and cons of it all! Katie BadgerWebsite: https://www.everybodynutritionrd.com/Social Media: @EveryBodyNutritionRD Ready to curate your perfect postpartum plan? Head over to my etsy shop to download my Postpartum Plan Workbook! Don't forget to use the code 'PODCAST' for 15% off!Shop Here: https://www.etsy.com/shop/SereneMomentsLLCWant input and support from me? Join my membership! For just $30/mo you get access to messaging with me, a members only zoom call & a specialized newsletter with lots of tips & tricks made just for my members! Join by heading over to my website (www.SereneMomentsDoula.com) to sign up!As always if you have input, topic ideas or questions please reach out anytime!-Madison Fugere (Serene Moments LLC)IG & FB: @SereneMoments.Doula
#427: Baby-led weaning does not mean skipping purees. In this episode I'll help you bridge your baby's transition from an infant milk liquid diet to soft solid strips of food using my unique Purees for a Few Days™ approach to starting solid foods with baby-led weaning. Listen to this episode to learn: Why combo feeding finger foods + adult-led spoon feeding is not baby-led weaning How you can honor the self-feeding principles of baby-led weaning and still do purees How to safely sequence 3 textures of the same food in one meal for early eaters Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/5 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co Other Episodes Related to this Topic Episode 64 - How to Pre-Load A BLW Spoon Self-Feeding Technique with Dawn Winkelmann, MS, CCC-SLP Episode 109 - I Started Purees Too Early: Should I Stop Before Switching to BLW? Episode 200 - Combo Feeding: Can I Do BLW + Traditional Spoon-Feeding Together? with Gill Rapley, PhD Episode 236 - Positive Tilt: Get Permission from Your Baby with Marsha Dunn Klein, OTR/L, MEd, FAOTA
#427: Baby-led weaning does not mean skipping purees. In this episode I'll help you bridge your baby's transition from an infant milk liquid diet to soft solid strips of food using my unique Purees for a Few Days™ approach to starting solid foods with baby-led weaning. Listen to this episode to learn: Why combo feeding finger foods + adult-led spoon feeding is not baby-led weaning How you can honor the self-feeding principles of baby-led weaning and still do purees How to safely sequence 3 textures of the same food in one meal for early eaters Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/5 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co Other Episodes Related to this Topic Episode 64 - How to Pre-Load A BLW Spoon Self-Feeding Technique with Dawn Winkelmann, MS, CCC-SLP Episode 109 - I Started Purees Too Early: Should I Stop Before Switching to BLW? Episode 200 - Combo Feeding: Can I Do BLW + Traditional Spoon-Feeding Together? with Gill Rapley, PhD Episode 236 - Positive Tilt: Get Permission from Your Baby with Marsha Dunn Klein, OTR/L, MEd, FAOTA
Fava beans are one of the most ancient plants and among the easiest to grow. They're key in Mediterranean and Middle East food cultures. Biden's new legislation is forcing TikTok's Chinese parent company, ByteDance, to sell the social giant to a U.S. company. TikTok plans to challenge this in court. Pulitzer Prize-winning journalist and bestselling author David Sanger's new book chronicles America's plunge into simultaneous confrontations with two very different adversaries — China and Russia.
In this episode, we dive into the debate between purees vs baby-led weaning, providing a comprehensive overview of each method, including their pros and cons. Of course, as a mama myself, I share my personal experiences and tackle common concerns such as choking risks and picky eating. You'll get all the info & practical advice for busy moms on choosing the right feeding approach for their family. Let's also not forget the importance of variety in textures and flavors, and how to prepare for potential choking emergencies! Tune in to make an informed decision based on your comfort and family needs rather than societal pressures.Grab the sample schedule for 4 to 6 monthsSupport the showConnect with Erin: Book a free consult Website: https://www.babyfeedingcoach.com/ Instagram: @babyfeeding.coach Email: erin@babyfeedingcoach.com
Baby food is big business, and no one is more of an expert on how to do the right way than Michelle Muller. Today, the co-founder of Little Spoon is sitting down with me to talk through all things feeding, business building, and life as a Mom in our fast-based world. Whether you're confused about when to start solids, struggling with a dinner plate tosser, or looking for some entrepreneurial inspiration, this is an episode you'll want to hear!Little Spoon is very generously offering Snooze Button listeners 50% off (up to $40 off) off their first purchase using code LITTLESNOOZE at checkout.Loved this episode? There is so much more where that came from:️Subscribe....and Leave A Review....and Share with your Mom Friends!Follow The Fun On IG: @BrittanySheehanSleepWork With Me One On OneGrab A Sleep CourseTake The Sleep QuizSay Hi: podcast@brittanysheehan.com
Starting solids is such an exciting time, but we understand it can also be incredibly overwhelming, confusing and bring up a lot of questions! So we asked paediatric speech pathologist and mum emily meagher all of the top questions we receive.Emily is a certified practicing speech pathologist working and living in the South West of WA. She has worked across hospital, community, disability and private sectors for the past 12 years and recently shifted gears to support parents in their communication and feeding journeys through her online space at Chomp n Chat. She is passionate about giving all children a voice and putting the joy back into the early years of raising healthy and happy little chompers and chatters.In this podcast we chat to Emily about:What the role of a speech pathologist is and when you might reach out for supportAll about the tongue thrust reflex and what we should be looking for when starting solidsWhat exactly gagging is, whether it is normal and how we can support our childHow we can safely progress onto finger foodsHow to teach our child to chew and not shovel in their food or overstuff their mouth, plus what to do if this occursSupporting children to chew and swallow rather than just spit food back out againRed flags that may warrant a review with a speech pathologist and so much more!You can connect with Emily on Instagram or her websiteToday's episode was brought to you by Bugaboo. We are always on the lookout for highchairs that are not only functional, but aesthetically pleasing and easy to use (and clean!), and were so thrilled to find the Bugaboo Giraffe which ticks ALL the boxes. A chair designed for all ages, and it is literally adjustable in one second. The clever design offers five different seating solutions that can adapt to all milestones and moments in a child's growth journey — from newborn to toddler and up to adult. It can be adjusted in one second without any tools needed, making it a versatile, durable while added points for actually looking nice at the family table. Our Occupational Therapist Rachael also gave it her tick of approval from an ergonomic perspective, so our little ones can feel supported and comfortable at mealtimes.If you want to see the Bugaboo Giraffe for yourself visit the Bugaboo website HERE.Follow us on instagram @boobtofood to stay up to date with all the podcast news, recipes and other content that we bring to help make meal times and family life easier.Visit www.boobtofood.com for blogs and resources, to book an appointment with one of our amazing practitioners and more.Presented by Luka McCabe and Kate HolmTo get in touch please email podcast@boobtofood.com
Introducing purees to your baby's diet can feel like a delicate balancing act. You don't know how their little bodies will react and it can be hard to tell what is a normal reaction or symptoms of a bigger issue. This week on the podcast we'll tell you how to tell the difference between normal reactions to a new food and more concerning constipation. Plus, when is the right time to remove the baby monitor from your child's room? We've got the answer! Get your Moms on Call Sleep and Grow Mattress now! Learn more about your ad choices. Visit megaphone.fm/adchoices
Moving past purees can sometimes be trickier and oftentimes it's the parents who are more nervous about this than the child. I welcome Katie Ferraro, registered dietician specializing in baby led weaning, mom of seven, and founder of Baby Led Wean Team to discuss moving past purees to more textured foods. We discuss:Why parents are sometimes nervous to move past pureesRecognizing gagging versus chokingMisconceptions surrounding BLW and texturesHow to encourage trickier textures in a safe wayGrab a copy of Katie's 100 FIRST FOODS list on her free weekly BABY-LED WEANING FOR BEGINNERS workshop. You can sign up for this week's workshop times here: www.babyledweaning.coAre you looking to scratch off dinner from your to do list? Try out Prep Dish today and have high quality, healthy and delicious meals planned out for your family. I got you a 2 WEEKS FREE PREP DISH MEMBERSHIP so you can see if they're a good fit for your family. Just go to prepdish.com/pedsdoctalk for a two week free trial - you won't regret it!!
Moving past purees can sometimes be trickier and oftentimes it's the parents who are more nervous about this than the child. I welcome Katie Ferraro, registered dietician specializing in baby led weaning, mom of seven, and founder of Baby Led Wean Team to discuss moving past purees to more textured foods. We discuss: Why parents are sometimes nervous to move past purees Recognizing gagging versus choking Misconceptions surrounding BLW and textures How to encourage trickier textures in a safe way Grab a copy of Katie's 100 FIRST FOODS list on her free weekly BABY-LED WEANING FOR BEGINNERS workshop. You can sign up for this week's workshop times here: www.babyledweaning.coAre you looking to scratch off dinner from your to do list? Try out Prep Dish today and have high quality, healthy and delicious meals planned out for your family. I got you a 2 WEEKS FREE PREP DISH MEMBERSHIP so you can see if they're a good fit for your family. Just go to prepdish.com/pedsdoctalk for a two week free trial - you won't regret it!! Learn more about your ad choices. Visit megaphone.fm/adchoices
Edwena Kennedy is the Registered Pediatric Dietitian behind My Little Eater, an online feeding company that supports parents in raising healthy eaters from starting solids through preschool. Edwena created the Texture Timeline™ - a tool for parents who want to start solids with purees and allows them to move through easier to more advanced textures with their baby. She recognizes that there isn't one way to start solids, but to provide evidence-based research to help parents make their own decisions. Free WorkshopChoking Hazards Bloghttps://mylittleeater.com/@mylittleeaterwww.mamawearsathleisure.comIG: @mamawearsathleisureYouTube: @mamawearsathleisuremamawearsathleisure@gmail.comInterested in being a guest? Shoot us an email!- best parenting podcast- best new mom podcast- best podcasts for new moms- best pregnancy podcast- best podcast for expecting moms- best podcast for moms- best podcast for postpartum- best prenatal podcast- best postnatal podcast- best podcast for postnatal moms- best podcast for pregnancy moms
CBP Stories showcase individual members who have an inspiring story to tell. Spencer Moore is currently the Production Manager for Lock 27 Brewing in Dayton, Ohio. in 2015, when his wife was stationed in the United Kingdom, he found himself on a food tour at a brewery in which he spontaneously asked for a job. He then began his brewing career at Calverley's Brewery in Cambridge, UK, a very traditional cask brewery. He moved back to the states in 2018 where he spent time learning new brewing techniques at Line Creek Brewing in Peachtree City, GA. He began doing cellar work, learning packaging, and growing his skill set that ultimately led him to be their Head Brewer. He is also an Ambassador for Aseptic Fruit Purees, enjoys running on trails, and drinks way too much coffee. Join us in-person for CBP Connects | Half workshop, half networking Milwaukee, WI | June 19-21, 2023 Grab your spot now at https://cbpconnects-milwaukee.eventbrite.com/
This week I recount my recent trip to Girona, Spain with Trek Travel. Our knowledgeable guides took us on a 5 day adventure throughout the region exposing us to Girona's plentiful and diverse gravel. As a bonus, we were able to connect with a number of local cycling brands contributing to Girona's reputation as the hub of European cycling. Trek Travel Support the Podcast Join The Ridership Automated Transcription, please excuse the typos: Girona Gravel Live [00:00:00] Craig Dalton: Hello, and welcome to the gravel ride podcast, where we go deep on the sport of gravel cycling through in-depth interviews with product designers, event organizers and athletes. Who are pioneering the sport I'm your host, Craig Dalton, a lifelong cyclist who discovered gravel cycling back in 2016 and made all the mistakes you don't need to make. I approach each episode as a beginner down, unlock all the knowledge you need to become a great gravel cyclist. This week on the show, I'm releasing some recordings I did during the tractor on a gravel tour. I participated in, in November. It was a great trip. I encourage you to check it out on Trek's website and I appreciate Trek's support in getting the over there to have this wonderful experience. With my friend. Was able to sit down with our guides as well as some other members of the Jarana cycling community. To give you a flavor for this wonderful cycling city. I hope you enjoy and let's dive right in Day 1 [00:00:56] Craig Dalton: Right here we are, day one, Trek Gerona Gravel tour here in Gerona, Spain here in the hotel. Nord got set up on my Trek demo bike. Not the one you'd expect for these gravel trips, but it turns out the gravel roads here in Gerona are pretty smooth and you don't need the big wide tires that I typically ride at home. So we're riding a 35 C Pirelli tire on these Damani bikes. The great thing was, Sent them over. My fit measurements had everything dialed, so it was just some quick adjustments Right before the ride. Today we did about 25 miles today as a shakeout ride. Riding along, essentially along the river, out and back on either side of the river, which a lot of fun. We got into some single track. Super smooth. Not a lot of elevation today. That's gonna come tomorrow where I'm excited that we're riding off to the Mediterranean. So great first day. Great intro. The guides. Rafa and Mickey are awesome. Mickey's a local here in Jerron and Rafa's from London. Bringing a little bit of international flavor to the trip. We've got a group of about six of us, so it's pretty easy to keep people together. I've got two friends from San Francisco along for the ride, so that is a joy and a pleasure. More later in the week, and I'll get some commentary, a little bit more specifics about the writing from Mickey Rafa along the way to to give you an idea about what to expect. It's a five day experience here in the Jonah Gravel tour. They've got some other options I think, coming online next year, but super excited for the days to come as the mileage is gonna creep up, and I'm told the technicality is gonna creep up as well. So super excited for that. We'll see how these 35 C tires on the demos go, but I'm confident we've got the right equipment for the job. Day 2 [00:02:50] Craig Dalton: Okay, so on day two of the Trek Gerona gravel tour today, we did about 60 miles of gravel, about 1800 feet of climbing on our way to the Mediterranean beach, the Mediterranean Ocean. We started in Gerona and followed the prominent river all the way to the east. Surprisingly, the whole ride, we were on gravel roads, beautiful gravel. Started out getting outta town on some small paths right next to the river. Some real fun single track to wake you up and then onto some amazing roads through forests. There's a lot of forests here. We were told that the trees that were being planted there were for the paper industry. They were super beautiful tall trees and lined in rows, and we just weaved throughout them until 29 kilometers later. We met the van, the Trek travel van, and our second guide Mickey, who had water refills and food and everything we needed for the second half of our ride out there to the coast where we went through orchards, basically this incredibly smooth gravel road. Very, very little car traffic. I think maybe we saw a few, maybe three vehicles out there the whole day, but super pleasant ride. Relatively flat for 60 miles, only 1800 feet of climbing. We got to the ocean to meet Mickey in the van again. Had an amazing lunch and a few of us decided we were gonna jump into the. It wasn't exactly warm, but it wasn't unpleasant. It was so fun to kind of get off the gravel bike in the middle of your ride and go for a swim and play around. And one of the riders, James, my friend from San Francisco, took a nap on the beach while we were in the water and we had to rouse him to get him back on the bike for our 45 kilometer return home. Adding up to, as I said, 60 miles and no idea why I'm converting miles to kilometers and vice versa. Including them in the same sentences. But anyway, I'm a bit groggy from the ride. The legs are taken a little bit to get used to it, but it's been amazing. The town's been amazing. We, we spent sunset at, on the wall here in Jerome, next to the big church, and you can see the purities and the sun was setting right over the pys. Pretty incredible Second day. Getting ready for the third day, which I guess is a little bit more technical. I'll get some of the guides on to describe some of the terrain, excuse me, that we're going through and we'll see how the legs hold up. Day 3 [00:05:29] Craig Dalton: Day three of our Jer gravel cycling tour with track travel. Today was a little bit more technical, especially with the 35 Sea Tires. We got out into some rolling farm roads and definitely off into some single track and double track. That was pretty amazing, the first 30 K or so, rolling farm roads. Just a little bit punchier than we've been experiencing. A little bit looser gravel in most cases. But nothing too technical on the. 30 K of the ride. We had this amazing stop at Ro Roca corba cycling, a new 17th century Chateau kind of building that's being converted into a cycling. Kind of lodge and Airbnb pretty amazing. They took the kind of areas that used to house the cattle underneath the building and made them into kind of the bike room and a little cafe. It's a super like rustic arc, arc ceilings beautiful stonework on the grounds. This beautiful old building, it's being renovated by a couple professional cyclists, ones who's already retired, and one who's in the Women's Pro tour today. So that was really special. Kind of get to tour that facility and definitely something. It's about 30 kilometers outside of. Jer. So kind of an interesting place to stay. You know, the ideal might be stay in Gerona for, you know, four or five days and then go out there for three or four days, or two or three days to just get a little bit of different starting point. It's a little closer to closer to some of the climbs particularly for the roadies. So, you know, if you're interested in getting out and hitting some of those climbs and having a little less distance in your legs from Gerona, that's a good option. Once we left there, the riding got a little bit more technical through some farms. Took a lot of single track. Some punchier climbs actually reminds me of what I recently experienced at, at big sugar in Arkansas. Kind of loose gravel, the sense definitely some loose gravel pushed the technical capabilities. Clearly. Track is the, has done a really good job of making roots that are gonna explore different areas of your gravel cycling ability again today. Was definitely on the more technical side, particularly if you were a newer rider of which we had at least one in today's ride. And you know, you could. Some of them were, some of the dissents were definitely making them think, but everybody went through fabulously. We even got to stop at the property, which my one of the guides fathers owned, and I'll get him on to talk about that a little bit. But it was great being able to reminisce with him and he learned to swim up there. His father owned a restaurants, a typical Catalan food restaurant in this really beautiful building, which was kind of cool to see. Then we rolled back into, I'm always looking at the GPS and amazed that, you know, we could be within seven kilometers of Jerome and still in these amazing forests and woods, riding gravel, basically all the way back into town. So another great day out there. It's interesting how they've explored. The first day was kind of getting to know your bike a little bit. Second day was that long. Ride out to the beach. Not very technical. Beautiful, beautiful gravel roads today being more technical, and we'll see what the next two days have to bring us. Day 4 [00:08:46] Craig Dalton: All right. Day four, Gerona gravel. Definitely woke up feeling a little tired, not gonna lie. Fourth day riding in a row with some big climbs. Yesterday. Got a massage yesterday afternoon, which was awesome and quite affordable here in Gerona, which was a bonus. Got up this morning, got the bikes ready. We got the route loaded up. We were riding through the fields. Kesier de Las Selva known for the cork. It's cork production. So they actually, it was kind of interesting. They, the trees kind of about five feet kind of from the ground up. Five feet they chop and that's the cork that they used to make cork bottles, flooring, everything. So that was super cool to see. We continued rolling through some dirt roads through there, through the mountain range of Lis gravis. Then we tackled a famous road climb called Santa Aea, known as the George hie Climb for Local. This was awesome. I mean, I know we're here to talk about gravel and the gravel was great that first half of the morning, but that road climb was spectacular as well. I kind of felt like it was a bonus, obviously, like we signed up for a gravel trip, but to be able to do kind of a famous climb, road climb was amazing. It was great gradient, fantastic descent. Right at the bottom of it, we turned up another dirt road and had a a 12 K climb to lunch. Great climb kind of loose. Actually more similar to riding I do at home than the first couple of days. So that was interesting. Got up to a church where Salvador Dolly was married, had some lunch, then we dropped down the kind of backside of that climb. But before we got to the bottom in Jer, we took another hard right and got into a trail system right above. Rode some steep descents through and down back into town. Those steep descents were very much like mount ta. You know, maybe 12, 15% grade going down and loose. A lot of fun. I discovered by the time I got back to town that I managed to cut the sidewall of my. But fortunately the sealant held and it was all good for me to roll back into town. We dropped a few people off and ended up going on an extended loop, a pretty vicious climb on the extended loop they call extended loops for the avid riders. My legs were screaming at me, but it was a, it was a lot of fun. We were kind of just, again, in that same area going up into the ELs Angels climb area. Steep dirt climbs pretty loose. We grinded that climb for a while, but the descent was a hell of a lot of fun. Pretty gentle loose rock, but pretty easy to handle at speed. Fun. Coming back into the town the way that route did was a lot of fun. It really felt like you were kind of entering a village, not downtown gerona like we've done in some other, the the entrances back into town. Anyway, another great day out there for day four. Super fun, super varied. The team has done a really good job of kind of making each day feel different and like many areas around the world, kind of directionally where you head outta town, the, the dirt and the gravel. Has just a different feel to it. So it's been fun to explore. We've got one more day on the official tour, and then I've got an extra day here. So we're gonna do a sixth day of riding where I think we'll head back out to the Mediterranean Ocean. Cuz how, how cool is that? Day 5 [00:12:17] Craig Dalton: All right. Day five of the Jarana. The gravel tour with truck travel, bit of a shorter day, as most of the clients were leaving today, it's the end of the official tour. So our guides took us on a really fun kind of single tracky tour through a different part of the surrounding area that we hadn't visited before. Lots of fun. Just kind of a great community day where we got to interact with the other riders a bit, and the writing wasn't too challenging nor too long as the ideal schedule had you back by noon and getting checked out of the hotel. Fortunately, we don't have to leave today. So we decided at least a few of us who were staying on a couple extra days to go out and climb the LA angels. Road climb again. We had such a good time. The day before on that climb, we thought it'd be fun to go back up. And we had some energy in our legs and a little bit of time in the afternoon to go tackle that. So we said goodbye to the other members of our tour group and our guides and headed off on a road loop. It was great. We talked about the climb a bit the other day. Just a fun group. Growed climb we saw a bunch of pros climbing up at which was always fun got to the top crews back down and put another day behind us in the books Day 6 and 7 [00:13:31] Craig Dalton: All right. Well, the official tour from track is over at day five. We had a couple extra days on our hands over in Gerona and you better believe we wanted to go out there and ride Mickey. One of our guides that you'll hear from later in this broadcast was nice enough to share. Another route. Out to the coast for us. So we really enjoyed that ride out to the coast, just super satisfying to kind of hit the Mediterranean. I shouldn't come back. Over to Gerona, but he had us go over some great trails on the way out and then a really, really fun road climb. Just gradual great fun descent down into the Mediterranean. You got to the top and you could see the ocean just super satisfying. We sat around in a cafe for gosh. Probably an hour and a half, just drinking some teas and coffees and having some snacks. We were having a great time, but we realized we needed to head back to Gerona. And Mickey's rude had us go through some similar type of terrain that we were on in our coastal roots, a few days back, those nice long flat undulating gravel trails that seemed to be pervasive in this area. So we're super appreciative of Mickey. Sharing one of his favorite routes that he loves to do with his friends, with us. So we could get another big day. You know, on the bike. I'll move on to day seven. As I'm recording this after the fact day seven, we didn't have a bunch of time left. So we decided we were going to basically revisit the route from day one, some of that nice single track and double track along by the river, it was actually fun without the group with just two of us remaining on the bikes, the kind of rip the single track a little bit harder. We were comfortable with the bikes. We'd been on them for seven days at that point. So really fun to just kind of rip the single track and nail it a little bit harder. Knowing that we could go as hard as we wanted because we had an overnight in Barcelona and then we were going to be on a plane saying a sad goodbye to Gerona. Overall. It was a fantastic trip. Jarana is a very special community. There's a reason why so many cyclists flock there it's clear whether you're a gravel cyclist road cyclist, or even mountain biker that there's ample terrain every direction outside of Jarana. And then the town itself is just really special, special. Between the old world, the old town roads and the city. City walls, the church walls. It was just a really great experience. Our guides from track were phenomenal and I wanted to introduce you to them. So I've recorded some tracks. That'll play immediately after this commentary. So you can get to know Mickey and Rafa, who were our guides throughout the week for track travel. I also was able to capture a little bit of audio from a few different sources. We talked a little bit about Roca Corp, but cycling. Both the 17th century Villa that's being converted into a cycling Airbnb, as well as there's Roca, Corbus cycling clothing, which was founded by a gentleman by the name of a test who's happening to be opening his store this month in Jarana. So it was able to get him on the mic. I had Andrew from the Airbnb. Cycling house. And then also Oscar from Castelli Castelli just opened up a flagship community store in Gerona that week we were there as well. We witnessed a number of group rides going out from the facility. So it was great to hear what Castelli's perspective was for opening that facility. And I was surprised to learn it had. Had little to do with selling. Jerseys and clothing and bib shorts, as you would imagine, and everything to do with promoting the cycling community and creating yet another hub. In Jarana for cyclists. Which brings us back to why you should all go to Jarana. As i just mentioned it's a great place to go and i highly recommend it and i hope you enjoyed this overview of my experience there. With that said let's jump right into those conversations Rapha - Trek Travel Guide [00:17:33] Craig Dalton: Okay, can I get your name and what you do with Trek? [00:17:36] Rapha: My name is Rafael and I'm a second [00:17:38] Craig Dalton: guide for Trek Travel. And [00:17:40] Rapha: where are you from? Well that's a good question cuz originally from the Philippines grew up for most of my life, 20 years in London and now anywhere in Europe. So I'm a resident of France, but I gotta find a place to live , so. [00:17:54] Craig Dalton: And how long have you been guiding for truck [00:17:56] Rapha: travel? This will be my fifth year now, guiding for truck. [00:17:59] Craig Dalton: And what does that look like? Are you always based here in Jer or are you all over the place? We, we [00:18:03] Rapha: sort of congregate here in the beginning of the year and then come back at the end of the year, but in between, we're all over [00:18:09] Craig Dalton: Europe. And are you leading, I know Trek Travel has got many, many road tours. Probably a lesser degree of gravel tours. Are you leading trips on the road and gravel [00:18:21] Rapha: for now? Yeah, and we're, we're starting off gravel next year and so it's a mainly road for the beginning. Next year we're gonna bring in unpaved which is gonna be a whole gravel series. So we have a whole unit of bikes just traveling throughout Europe, and it's gonna be exciting for next year. Yeah, [00:18:37] Craig Dalton: it's exciting. I heard, I heard from the, the extended team that you're gonna really build out the gravel experiences for next year, which is great. I think if my experience in Jerome with the gravel tour is any indication there's gonna be a lot of magical trips across Europe, helping riders discover gravel all over the. [00:18:56] Rapha: Yeah, absolutely. I mean, I do a lot of the road tours and I'll see just a patch of undiscovered area and I'm thinking, Hey, where does that go? Or I'll be traveling along the hills and in between you're gonna see these gravel patches of fires and you just want to go and explore. And essentially that's what the guides that went into design these trips or, or want to do, they want to do that. They want to find out those roads. Where does it lead to? Can I connect these dots and see the town and where am I gonna. [00:19:25] Craig Dalton: Yeah, I think it's one of the things I've talked about on the podcast a lot, just the power of local knowledge as we're following the GPX files or following you guys' guides through Jer here. You know, there's a lot of nuance, a lot of little trails that you can pop onto that would be easy to miss if you just sort of saw a heat map of the area. You might just choose the carriage way instead of the the nice trails. So it's really cool and important. I. To have guides that are local to kind of pick apart the best of the best for us to ride on. [00:19:57] Rapha: Yeah, I mean this is what we do. We, this is what we do for fun. So on our time off whilst we do a lot of road riding for work on our time off, we want to go out there and ride gravel. And so this is why we get to know the places. We live around here and in the places that we research gravel all we're doing is just riding and riding and riding and then through. Time, just knowledge. You build up tracks in your head and you wanna put that onto design and then maybe create a trip around it. Find a hotel, find a restaurant, the best restaurants, best hotels to stay and yeah, it's awesome. [00:20:30] Craig Dalton: Yeah, I feel that way. Whenever anybody comes to Marin County, I just wanna show them the best of the best and not the most obvious trails, but the, the ones only the locals know. Yeah. [00:20:41] Rapha: You, you wanna share it? I mean, it's, its more fun riding a gravel. It's more fun with people, friends and random people that you meet up on [00:20:48] Craig Dalton: trails as well. Yeah. When we were, when we first arrived during the week and you were giving an overview, you were talking about kind of the progression of roots that we'd be doing during the week. I thought it was very interesting, like the thoughtfulness in, in how you guys conceived of the roots and the, the relative challenges, whether they be distance or technic. Can you talk about, you know, if someone's come coming into one of the spring trips for the Trek Travel Corona gravel tour, what would how would you describe it? [00:21:16] Rapha: Well, so, well, there was no brief in the beginning, so actually when we rode this, For the research we rode 500 kilometers in five days and it looked like a picture of a lung with all the trees of just dead ends. But once we put it all together, we decided to, okay. Day one is a bit of an introduction. Let's get you used to the surfaces, the mixed surfaces, but we're gonna keep it flat. And on the second day we're gonna add on a little bit of distance just to make sure you have endurance for grab, because it's a lot of work. You know, you're doing a lot of cadence. Mind work as well, trying to figure out what's coming up. And then day three we add technicality. Now we're having multi services, soft sand, big rocks, technical climbs, and technical descents, which, you know, your wheels dig in, you gotta react to it. And then we put all of that together for the fourth day where you. Pick up all the skills you've had and we put it all in a fourth day for you to enjoy. Yeah. Right [00:22:11] Craig Dalton: on. And can you talk about the bikes that people are offered for this [00:22:15] Rapha: trip? Okay. For this trip, we are currently running Damani 2019 s SL seven. So it has gravel wheels on it for 35 millimeter. And it's just fun. That's what it is. So it's, it's not an all out gravel. It tests your limits on this ride and you get electronic shifting. So when you really need that gear on those technical climbs, you're gonna get it. Of course you're gonna prepare for it, but you're gonna get, get the gears. Yeah. When [00:22:39] Craig Dalton: I first saw that, that was the bike spec, I mean, it almost immediately had me thinking of more the trails that we took out to the coast when the carriageway, the, the, you know, the reclaimed rail line. Right. But at the end of the day, like now, four days into this, You're pushing the limits of these bikes and it's been a hell of a lot of fun. I mean, it, I really do think it's one of, it is kind of a perfect bike for this situation because it did everything you needed to do if you were ever on the road, it felt snappy and lively and it could withstand some of the abuse we were putting it through today. [00:23:11] Rapha: Absolutely. Yeah. I mean, these, these can do rock gardens and slick rock on, on good terrain. Good. These bikes are perfect around your owner. Of course, you know, you can always go wider. You can get flat bars and you go, world is your oyster. When it comes to gravel. I mean, you ask anybody what is gravel to you and they'll give you a million answers depending on who you're talking to. So every, everyone's got their preferences, and next year, you know, who knows? We have Wider checkpoints next year and it's it's gonna cater up to 50 mil tires and it's gonna be amazing. So we have sneak preview, we have a few in the warehouse at the moment in, and we can't wait for next [00:23:48] Craig Dalton: year at a checkpoint. Yeah, I think it, I mean, the checkpoint's obviously like gonna be a little bit more versatile and you can imagine the opportunity if you have a rider on day one that's seeming a little nervous. Maybe you spec it with a 40 to begin with and maybe you swap out the wheels and maybe you put him or her on 50 millimeters just to give them additional comfort. And who knows, maybe it's even for day four, we put you on 50 millimeters cuz we know it's gonna be kind of more challenging, technically speaking. [00:24:17] Rapha: Yeah, I mean, absolutely. We're gonna, as guides, you know, we're gonna test write these. We have a few in now and we're gonna have fun and check it out. So to checkpoint with all this capabil. It's gonna be more forgiving and hopefully you'll get more people coming in and not be so scared about gravel and check it out and try, try something different from [00:24:37] Craig Dalton: road riding. Yeah, for sure. As someone who didn't grow up in gerona, what have been some of your favorite things that you've discovered in town? [00:24:43] Rapha: Oh, you know what? Last night was probably one of the best nights ever because it was random. Mickey invited me down to the cast Telluride, and we did a Night Gravel, which is absolutely epic. Like, it's add just a different layer of difficulty, not seeing too far around and the group dynamic and you know, getting to know people and. Absolute blast. [00:25:04] Craig Dalton: Yeah, we were more than a little jealous that we didn't have lights with us and our legs were probably cooked enough that we shouldn't go for another eye, but we probably would've been excited to do so. Craig, maybe next time we're gonna invite you around. Exactly. Outside of Jer, since you've done Trek travel trips in a bunch of different places, what would be like one other trip that you'd recommend? Gravel or road? Either way. Oh, that's, [00:25:26] Rapha: it's like choosing between your children really. Like I adore all the trips and, but for me, this. The classic climb of the Alps. It's so stunning. It's beautiful and it's challenging. That's one of my favorite trips. And what, [00:25:39] Craig Dalton: what classic climbs, if you can recall, some of 'em are on that [00:25:43] Rapha: trip. Yeah. Yeah. So I mean, we start in a place LA Luce and the first ride you're doing quarter cord Qure. Okay. And, sorry, my mistake. Yeah. Qure. And it's a, it's a first. Already you're getting like 1500 meters of elevation in a 55 kilometer ride. So it's just day one and you're already getting straight up, okay, we're here to climb and we're gonna go all out the whole week. Nice. Of course, we, we do the epic outdoors at the end trip, sort of the icing of the cake and so that's the last climb of the, [00:26:20] Craig Dalton: of the trip. Yeah. It's certainly nice for anybody who's been watching the tour to come over and knock off any one of those climbs that are bucket list. [00:26:27] Rapha: Yeah, it is, it is a backless trip. I was fortunate, fortunate enough to climb outdoors on the TDF day in 2022, and the atmosphere there is unbelievable. Just the, the crowd cheering you on it, it just gives you an extra beat and you are just hammering up the hill just because of the people cheering you on. It's absolutely epic. And then of course you get more quieter climbs. So Wears is a great climb, but like Holyland. It's not celebrated enough for just Serenity, and it's, it's still challenging. It's 21 kilometers and but it's a good, it's a good time. Yeah. It's underrated my opinion. Amazing. My favorite call. [00:27:05] Craig Dalton: Awesome. I love your passion for it, . Thank you. Cool. And I, again, I wanted to thank you for all your help this week. It's been great getting to know you and riding with you. If it's, if it's unclear in anything we've said before, Each day we've had one of these guys riding with us and so one person's in the van and we've got one person on a bike with us. So we've had good camaraderie and lots of miles to get to know one another. So thanks again for everything [00:27:28] Rapha: this week. Thank you to, to you guys. Cause without you we wouldn't be here. And it's an absolute pleasure to be guiding you around here and it's so fun just doing own gravel. Cheers. Thank you. Miqui [00:27:38] Craig Dalton: All right, sir, can I get your name and what you do for truck travel? [00:27:42] Miqui: Yeah, so my name is Mickey Mic Reta, and I'm one of the guides of the truck travel ju gravel. [00:27:50] Craig Dalton: And not only are you one of the guides, you're a local here [00:27:52] Miqui: in Gerran. Yeah, I'm local. I'm born and raised in Gerran and I'm very happy to have you guys here in Gerona. Let's, let's [00:28:01] Craig Dalton: actually start with that. You've been in Gerona your whole life as you just. What's it been like growing up here? How has the town changed and as cycling has become more of a hub, how has it been infused into Gerona culture? [00:28:14] Miqui: So I would say cycling has always been a part of Ger. I remember as a kid going to a bunch of mountain bike races with my brother, probably. I did my mountain bike race, my first one when I was like six years old. And then, After that, it's just, it's been growing like crazy and I remember probably about eight years ago as one, it just went insane. Like all the pros started moving here and somehow it created a community that is just like a magnet for all the cyclists anywhere in the world up until the point that now I would say Juran is the cycling capital of the. [00:28:55] Craig Dalton: What is it about the roads and trails around here that you think attracted them people to gerona? Obviously, you've given us a great sample these five days of what the gravel has been like, and it's been spectacular. We've touched on some of these roads. I'd just like to hear in your words, why do you think everybody's coming here? [00:29:14] Miqui: So I would say Jona has everything you are looking for in. Or anything related to cycling? The weather is good all year round. It's true we have a rainy season, which lasts for a couple weeks or a month. We have a very few weeks in summer, which is very hot in very few weeks in winter, which is very cold. But the rest of the year is incredible. It has an. Endless options of road riding. If you wanna ride to the peer, you can, it's a long ride, but you can actually do it if you wanna ride from ju to the coast and do a nice short loop, short-ish you can do it if, yeah, I would say in ju you could be riding for almost a month and you would never repeat a single ride. [00:29:58] Craig Dalton: Yeah, I believe it. I mean, just from sampling it for this week. Yeah, for sure. And I mean, I think it's great that you've. Flat options. You've got hilly options. I think today we were up on kind of the local climb you would probably do after [00:30:12] Miqui: work. Yeah. You guys were up on Los Angeleses, which. I feel like it's just incredible to have a climb like that starting at three kilometers from the center of Una and yeah, it's, it's a long climb. It's about 10 kilometers and on top you get views of the purines. You get views of the ocean, well, the sea. Yeah. I feel like we are very lucky [00:30:33] Craig Dalton: in here. Yeah. Yeah. I feel like it's like probably one of those climbs that every local athlete knows their exact time to the top. Yeah. [00:30:41] Miqui: I would say that. People's fitness, you always ask, what's their time of Los Angeles ? [00:30:47] Craig Dalton: Yeah. That'll tell you if you're a compatible rider with them. So let's talk about the, the Trek Jer Gravel tour. I think you had a hand in a lot of the mapping, being a local and figuring out all the roots. How did you go about kind of, I always say whether it's an event organizer or a tour, it's almost like a love letter to your community and your trails, right? You're. You've got guests coming in from out of the country or out of the area and you wanna show them the best of the best. How did you go about thinking about the, the trails and roads we were [00:31:17] Miqui: on? The thing about this trip is that I had, I had to think that I couldn't make it super intense cuz sometimes we are taking guests at not super experienced on, on gravel riding or they just come from the. So I couldn't make a trip very technical, but as you guys saw, we have a few avid options after the look we do every day, which are a little more technical. But yeah, I feel like I, I was really happy when they actually said, Hey Mickey, do you want to give us a hand with this trip? Because, It's Una, I'm, I'm, that's where I started riding and I love grow riding, so actually my favorite ride of the trip is the one where we go to the coast. So we start in Una. It's super flat. We actually did on an incredible day. It was super sunny and we stop at the at the sea and yeah, we have lunch by the sea. Then after you guys went for a little swim and then we brought back to Una, we tried to stop at the brewer, which was unfortunately close that day. But yeah, I just think it's, I was very happy when Trek Travel said, Hey, do you wanna give us a [00:32:23] Craig Dalton: hand on this? Yeah. It's interesting. I think it's, it's sort of, you know, I imagine Trek travel draws a lot of road athletes Yeah. Onto their trips. So I think it is very approachable, but definitely had moments where you needed some skill. Not, you know, I think for more experienced gravel riders, riders, there was, there was no fear. It was just fun and exhilaration. But for a couple of the newer rider, When they were going down the looser descents, they were probably a little bit scared but exhilarated when they got to the bottom. Yeah. [00:32:54] Miqui: I don't think it's, it's nothing crazy. We haven't put anything on this trip, which would be like dangerous or scary for like total beginners. We've had intellectual, we, we classify rider in four levels, four being the, the most expert. And we've had people on this trip, they're like level twos and they've. They've loved the descents, they love the writing. Yeah. I think it's, it's got a great balance of hardcore and not hardcore, so. Yeah. [00:33:23] Craig Dalton: Yeah, it's super interesting. I mean, we, we sort of weave through the farmlands and into little villages, and it's been a real pleasure to kind of pop out of some woods and go through some, you know, 17th century sanctuary buildings and then back out onto some trails. It's, it's super fun. So, [00:33:39] Miqui: and that's the thing about Juran, right? So everyone, Toronto is for road cycling, but as a local, I'm a hundred percent sure that there is actually a lot more gravel riding than there is road riding in Toronto. Yeah, I [00:33:56] Craig Dalton: believe you. I mean, I think within four kilometers of town every day we've been on the dirt. Yeah. [00:34:01] Miqui: The extension of like farm roads and Yeah, just unpaved roads. I mean, I'm not talking about single track, I'm just talking. Real, what I like to call the real gravel, which is smooth and fast. [00:34:15] Craig Dalton: Yeah. You were telling me about that railroad line that used to go from the Yeah. The sea to the purities, and now it's all a gravel road. Yeah, [00:34:23] Miqui: so I would say it's about 50 years ago when they removed the, the train line, the, well, the railway, which there was a train that went from sun follow g. Which is one of the towns on the coast. And then it run all the way up to Ola and now yeah, they just remove the whole railway and they lay gravel on it and it's just an incredible, it's, it's actually a bike path, so on the weekend it's gonna be full of kids on bikes and yeah, the extension to the Villa Verde, which that it's included on the Villa Verde, is just incredible. How [00:35:02] Craig Dalton: many kilometers do you think that that trail. It's over a hundred kilometers. That's amazing. I mean, to be able to cruise, I mean, and relatively flat presumably, until it gets to the purity side. Yeah. It's [00:35:14] Miqui: totally flat. But since a train used to Yeah. Be on it, so they made sure it was super flat [00:35:20] Craig Dalton: for it. Yeah. Miles and miles and miles. Going back to the community in Ger, what are some of your favorite kind of, if a cyclist is coming to town, what are some of the go-to businesses they should [00:35:30] Miqui: visit? So if a cyclist comes in, ger, I would say most people, they would come here for about at least a week. So you're gonna have time to visit all of them, which they are all a hundred percent worth visiting. But there is a couple of places. You should a hundred percent go see if you're here for a short period of time. One of them being a coffee shop called La Fabrica, which it's only open in the mornings and lunch, so it's, it's the perfect place to brunch. Yeah. [00:36:05] Craig Dalton: Quick aside, I literally ran into someone I know, know from the United States today, and they told us to go have brunch at [00:36:13] Miqui: Left Africa Till Africa is owned by Christian Mayer and Amber Mayer. He was, well, he's a, he's a former, Yeah, they were the pioneers in Una, so they were the first ones to open a coffee shop, only focused for cyclist, of course, for everyone. And now it has become like a super great, like it's, it's a tourist attraction right now, but that's what kind of triggered the whole cycling movement in Joran. Okay. [00:36:41] Craig Dalton: So La Africa, and what's the [00:36:42] Miqui: second one? La Africa. They also have another coffee shop, which is only for. Which LA Fabric is more like brunch and food. The other coffee shop is called Espresso Mafia, which is one meal walking from La Fabrica, and that's basically where Christian roast the coffee and then you can drink it at Espresso Mafia. And then another place you should go visit in general, well, mid January. Trek and track travel. It's opening the first track store in the world, which is gonna have truck travel inside of it. And with a rental fleet, we are going to be the biggest, as in space, we're gonna have the biggest bike shop in ju, which it's pretty exciting. [00:37:29] Craig Dalton: Yeah, that's really exciting. And then finally, what's one sort of cultural place within Jerron that a tourist should visit? [00:37:36] Miqui: The whole old town itself. If you go to Juna, I highly recommend getting a walking tour of the Old Town because you're really gonna see what our culture is here and how it was in the past. And everything around the old town is just, it's just incredible. [00:37:55] Craig Dalton: Yeah. That's fun. You recommended we go up onto the wall for sunset. Yeah. And we've, we missed it the first night. The second night we, we made it up. We may have had to like randomly climb over a fence to make it there in time because we couldn't find the way up. But we got there and it was spectacular with view. Is that the purities that you're looking at out there? Yeah. You [00:38:14] Miqui: get to see Purees, you get to see a bunch of things and yeah, there is a restaurant called Aro. Which is in one of the steps. Well, there's like, Juna has 200 million cathedrals, but in one of them. On the stairs there is a restaurant called , which they actually film Game of Thrones there. And the terrace of the restaurant, it's actually on a little like flat section it has on those stairs. And I think it's a really cool location. [00:38:45] Craig Dalton: That's super. Cool. Well, thank you so much for coming on. Thank you so much for all the hospitality this week. It's been great to getting to know you and the local terrain [00:38:55] Miqui: here. Yeah. Thank you guys for coming. Girona Cycling Friends [00:38:57] Andrew - RocaCorba: All right. Can I let me get your name and let me know where we're at. What's this beautiful place? So my name is Edward Green. I'm the guest, the general manager slash I don't know what, at Rocka Culpa cycling. So we are a cycling tourism business just outside of Jer Corona in a town called Bans. We are based on a 17th century Catalan estate, or Maia as it is in Catalan. And we are basically trying to be a boutique hotel with some villas attached, which is exclusively for cyclists, road, gravel, mountain. Whatever you enjoy on two wheels is, is what we wanna do. And how far away from Ger are we? So we are currently 18 kilometers from Gerona, or 10 or 11 miles depending. Country. And about a 30 to 45 minute ride depending on, on how you get to us. Can you describe where we are in, in the villa right now? So we're downstairs basically in what used to be the old like area for the animals. So we've got some troughs around us, but we've done huge renovations to basically create our cycling dungeon down here. So we've got beautiful old vaulted Catalan ceiling. Rustic concrete floors, beautiful stone work, and then cycling history all around us with some beautiful frames. Cycling jerseys. Good coffee from the rocket espresso machine. Everything you can need for a good cycling stay. And what time of year is best to come here? Pretty much all, all year. To be honest. I don't think there's necessarily a bad month anymore, like December and Januarys tends to be quite quiet, but we see strong gravel riding in October, November, and the rest of the year is a lot of road riding. Summer is quite warm, so unless you like waking up early, probably avoid summer a little bit. But like June and September, October, probably buffer the. I'll note when you said strong gravel riding, you looked right at exactly a hundred percent. You are the epitome of what we see in November. . Tell us a little bit about the rest of the. So we are on 37 hectares and it's basically an old, what was an old family estate of the Campier family. The estate dates back to the 17th century, so 1673, and it was with the same family until 2018 when we took it over to create. What we want to create is basically cycling paradise all you need in one place. Out in the countryside, but close to Gerrin. And how many rooms do you have available here? So currently we're at eight rooms, but we'll be at 13 by April next year. So we're currently in the process literally starting today, which is very exciting of putting in five beautiful unsweet rooms in this main can poly manor house, partially they'll have views over down towards the lake onto some vineyards, but also into the courtyard and just generally over the rolling hills of, of Jerome. And tell us a little bit about the village. So just on our doorstep, we have the town of Olas which has a beautiful lake in it. It's where they had the rowing for the 92 Barcelona Olympic. It's a great place for like active people, for families, et cetera. But there's a lot of rowing. A lot of of the British university teams come out and train here. A lot of the national teams come and train as well, but generally just a fantastic place to be. Good quality of life and just down to earth and authentic. Amazing. And how do people find out about staying here? So if you have a look on Rocka coba cycling.cc, you'll find us and you can kind of do anything from there. Or if you are enjoy climbing, just Google Rocka Coba, you'll find the climb, and then you'll find us and the clothing. Amazing. Thank you. Perfect. That was great. [00:42:14] Oscar - Castilli: Okay. Can I get your name? Hi, my name is Oscar. And Oscar. Where are we standing today? Well, today we are in the, the first flag shipper store in the, in the war from Costelli here in Una. And what's the plan for the store? What are you trying to do with the community here? Well, una, you know, is the Jamaica for for European cyclists, I think all over the world. So, right now Castelli store, it's coming to. The big cycling club in Giona and well, why not in Spain? Nice. And we, we rolled by here last night and there was a big group ride going out on the gravel. Yeah. We have almost 40 people doing the full moon ride. It was amazing. So always we keep a surprise for all the riders. We stop in a food truck in the middle of the forest with fire. Some dinner and and beer. So it was super fun. That's amazing. And if someone's coming to Jerone to, to visit, do you have a calendar of events that they can look at? Yeah, they can, they can follow us on our Instagram and yeah, you can check. So, but every week we have a ride, so, and 2023, especially now it's coming a low season for the weather, but from February. So it's coming. A lot of events. Yeah. Amazing. Thanks Oscar, and congratulations on opening the new Castelli store. Yeah, big pleasure. Thanks for coming. [00:43:30] Mattias - Rococorba Clothing: All right. Right. Can you tell me your name and your shop? Mattias from Roco, COBA Clothing, Giron Mattias. Tell us a little bit about the brand. Yeah, it's a brand. It started in 2017 in the top of the mountain of Roco Coba. It's a very famous climb here in Giron, and I decided to, to put a food truck up there and to start at the same time closing brand called Roca corba. And yes, five years. Later. I just opened a new shop in GI selling all my stuff, selling online, gold wide, and really happy too. Have, what are some of the products that you sell? I sell Jersey t-shirts, shorts accessories, bags, Macs, beat ons. A lot of things sucks. Yeah. Amazing. These jerseys I see on the wall are beautiful, very colorful, very expressive. What inspires you and the, the designs? Yeah. Yeah. Right now I have like more or less 50, 60 different designs and I inspir it from everywhere. My slogan is cycling apparel inspired by the rob because we have so many different landscapes or different places and always I, I have inspired inspiration in the. In our region. Yeah. And when is the shop opening up? I hope next Thursday it will be open. Now it's ready and I have to do some things, little things, but next Thursday, big opening here in J in the center. Amazing. I'm excited. We got a preview. We are able to pick up some of your lovely clothing. You said you, you're available worldwide. Where can people find you on the. Yeah, we can find in ro.com. We have online shop with all the products and we we ship worldwide. Amazing. Thank you. Thank you. Pleasure, . [00:45:22] Craig Dalton: So that's going to do it for this first international version of the gravel ride podcast. I've been talking and dreaming about international gravel travel for some time. So I was super excited to have this opportunity with track travel. To explore Durona with their Gravel cycling tour. It was amazing trip. As I said before, I highly encourage you to check it out. As Raffa mentioned. They're unveiling a whole new series of gravel adventures for 2023. So they're really leaning into this gravel travel concept. What I loved about it was that unlike a gravel event where you might be focused on. Simply one ride when you visit somewhere amazing. Here. We were able to focus on riding every single day and there was no one ride that we needed to save ourselves for to get across the finish line. It was really about. Exploring as much as our legs could handle. I wasn't as fit as I had normally been when I've gone over to Europe in the, in the past, but it was still an amazing trip, still an amazing experience that I highly, highly recommend. If you're interested in connecting and learning more about the trip, please visit truck travel.com. If you're interested in pinging me, please visit the ridership's that's www.theridership.com. If you're able to support the show, please visit buy me a coffee.com/the gravel ride or ratings and reviews are hugely appreciated. Until next time here's to finding some dirt under your wheels
How can your child progress beyond purees? Today's episode is part 2 in the series on Feeding Disorders in Down Syndrome - we are continuing on from Episode 92 with Dr. Kay Toomey who leads us a beautifully detailed explanation on the hierarchy of what feeding should like, especially in children with Down syndrome. This particular episode comes with several handouts that Dr. Kay Toomey references. I recommend that you have all of these opened while listening to the podcast - to give you the best experience. You can go to www.functionalnutritionforkids.com/feedingsos to get these handouts and my own set of notes that you can print out. You can find Dr. Toomey at www.sosapproachtofeeding.com CLICK HERE FOR THE HANDOUTS
Start solids at 4 months? Or wait until 6 months? Baby Led Weaning or Purees? Is Food Just For Fun Until Age One? When To Introduce Allergens? How To Transition To Whole Milk? I'm covering all of it - your step by step guide to solids & weaning from 4-12 months.
An 11 month old healthy boy prefers to have purees instead of Baby-Led-Weaning finger foods, is this okay? Welcome to a new series on the Ask Doctor Amy Podcast: "You Asked" - Live Q&A from parents just like you! In this inaugural episode, we talk to Julia, a concerned mom who is trying to implement Baby-Led Weaning, only to find her 11 month old preferring purees instead. In this conversation, Dr. Amy troubleshoots with Julia about her son's diet, growth, meal plans, providing reassurance as well as tips for how to move forward in his diet. The topic then expands to the difficulties of dealing with expectations, "perfect meal" pressures from social media, and so much more! In this episode you will hear: - What should an 11 month old eat?- Baby Led Weaning strategies - How to use hunger as an incentive- How to tell baby's nutrition status is okay- How to meet your child where he/she is- The pressures in modern parenting, and how it can distract from the child's needs We are excited to present these unedited discussions with parents, and invite you to be part of the conversation. To submit a question to get on the show, please go to our instagram @AskDoctorAmy and get in touch!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Dr. Amy is a board certified pediatrician, and the founder of Kinder Digital Pediatric Clinic. To learn more about getting personalized care for your child from your own pediatrician like Dr. Amy, visit Kinder's website for a free consultation, and find Kinder on Instagram @kinder.pediatrics. Follow Dr. Amy on Instagram @askdoctoramy for more tips and ideas, and to submit questions for future episodes. For a full transcript of this episode and to find out more, please visit www.askdoctoramy.com.
In this conversation, we will be going through the basics of aseptic fruit puree, what aseptic means, and the determining factors that makes them aseptic. We will show you how they can be used with your products. All these questions and more will be answered. We will share a brief history of AFP Aseptic Fruit Purees, including why we do what we do an what motivated us to get involved with the craft beer industry. We will go over popular fruits in our catalogue and a few that you have probably never heard of. Our guest appearing with Nick Burgoyne (AFP) will be Ben Chambers, Head of Operations for Newport Craft Brewing and Distilling, Radiant Pig, and Braven. He will speak to his experience working in different size production environments and how he is using aseptic fruit purees in his beers and RTDs. Familiarize yourself with some of the processes that are used in the production of fruited beverages and even some tricks of the trade from these two Craft Beer Professionals. Join us in-person for CBP Connects presented by Arryved POS June 20-22, 2022 | St. Louis, Missouri September 12-14, 2022 | Norfolk, Virginia Register: https://cbpconnects.com
What we feed our babies can set the stage for healthy eating habits down the line, but how we feed them is just as important. You already know about starting solids, purees, and baby-led weaning, but there's a term that maybe you haven't heard of: responsive feeding. In this episode, I sat down with Melanie Potock, MA, CCC-SLP, a certified speech-language pathologist, a pediatric feeding expert, international speaker, media expert, and an award-winning author of several titles including her new book, “Responsive Feeding: The Baby-First Guide to Stress-Free Weaning, Healthy Eating, and Mealtime Bonding.” Melanie talks about what responsive feeding is, what the research shows about its benefits—and how it can help you raise a healthy eater—and how to get started whether you're feeding your baby purees or doing baby-led weaning. She also talks about the signs your baby may have a feeding disorder and where you can turn to for help. Welcome 2:20 Let's talk about your story! 3:46 A lot of people don't know you can turn to a speech-language pathologist for feeding difficulties. What should people know? 4:52 What are the most common questions new parents have about feeding their babies? 5:47 Do you think there's a lot of anxiety around feeding babies? 6:14 Is responsive feeding new and is it only for babies? 8:11 What are the major tenants around responsive feeding? 10:23 Where do you think the fear-driven mentality that we need to get our babies to eat more originates from? 11:52 Is there research about responsive feeding? 14:32 Is responsive feeding time-consuming? 15:47 Why is responsive feeding so important right now in the U.S.? 21:27 How do parents know their baby might be hungry? 27:27 Purees and baby-led weaning can be a part of the responsive feeding model. What should parents know? 28:36 For working moms who have a caregiver or have their children in daycare, what are some tips? 30:25 For kids with special needs, sensory disorders, or feeding disorders, where should parents go to get help, and can they still follow responsive feeding? 32:56 What are the signs that may indicate your child has a feeding disorder? LINKS MENTIONED IN THE SHOW Melanie mentions that responsive feeding has been endorsed by the American Academy of Pediatrics (AAP), Unicef, and the World Health Organization (WHO). Melanie talks about the U.S. Dietary Guidelines 2020-2025. Melanie mentions this study which found that moms who practiced responsive feeding had babies who were more than twice as likely to accept bites of a meal. Learn more about Melanie Potock, MA, CCC-SLP on her website and follow her on YouTube and Instagram. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener. Thrive Market Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift.
On this episode of the podcast, I'm calling it like it is and getting fired up about something I feel very strongly about…mixing purees and baby led weaning! But, more importantly, I'm here to tell you that spoon feeding is NOT wrong, or bad for your baby. Period. I listened to another podcast over the past weekend that sparked this episode of my own, and I'm not pointing any fingers, but I will explain why I wholeheartedly disagree with their stance on puree feeding and whether or not you can combine puree feeding and baby led weaning. I'll chat about the main controversy of purees vs. baby led weaning - does it really need to be one or the other? I'll go over how to do baby led weaning and purees, in fact, I'll share with you the benefits of doing so! And we'll cover some other important topics like why I feel strongly that you need to feed your baby in the way that feels right for your family, and how baby led weaning is not better than spoon feeding, despite what some experts would have you believe (pssstt…it's not a competition, there is no winner here). So, if you're sick of hearing about the black and white of feeding, or parenting for that matter, and want to learn about how you can safely exist in that grey area in-between in a way that benefits both you and your baby - download and listen now! Let's collectively decide to throw out any narrative that suggests you have to do things one way to be a “good parent” and if you do it another way you're causing irreparable harm…nope. I don't agree with that, and I'm over reading about it online. You CAN find a happy medium in feeding (and in other things too), and I'm here to help you do just that. P.S. Don't forget to send this to another parent that could benefit from finding their happy medium by learning about how to do baby led weaning combined with purees. Leave a review and win! Help The My Little Eater Podcast hit #1 on the charts and reach even more parents who may need some extra help when it comes to feeding their little ones! All you need to do is head over to Apple Podcasts and leave me a quick review about what you loved about this episode, or a previous one. Thanks so much in advance for your continued support. As a thank you, you'll be entered to win a 15 minute call with me where you can ask me anything about feeding. Just make sure to leave your Instagram handle so I can find you if you're the lucky winner! ♥ Listen on Apple Podcasts ♥ Listen on Spotify ♥ Listen on Google Podcasts Additional Resources: BABY LED FEEDING ONLINE COURSE: http://mylittleeater.com/baby-led-feeding/ Starting solids isn't meant to be just another thing you have to stress over as a parent - it's supposed to be fun! So, let me help you keep it that way and ensure you raise a baby who loves all food! My Baby Led Feeding Online Course will help you start solids with confidence, ensuring you have the knowledge to gently push your baby through textures to prevent picky eating and be healthy in all aspects! EP. 76 - SPOON-FEEDING USING THE BABY LED WEANING METHOD: http://mylittleeater.com/spoon-feeding-purees/ TEXTURE TIMELINE CHALLENGE: http://mylittleeater.com/texture-timeline-challenge-live If you're ready to jump into starting solids with your little one, and want to learn more about how to do baby led weaning and purees, or maybe you want to learn about spoon-feeding your baby, self-feeding, and when to stop purees, enroll in my Texture Timeline™ Challenge! It kicks off February 23rd, 2022 and runs for 5 days with live support from me every single day! If you're looking to start solids with your baby, then you need to get the gear! Head over to Bumkins to grab some of my favourite feeding supplies, like their long-sleeved bib, chewtensils, or one of their first feeding sets - perfect for starting solids with your little eater! And make sure you use my code at checkout for 15% off your purch...
On this episode of the podcast, I'm calling it like it is and getting fired up about something I feel very strongly about…mixing purees and baby led weaning! But, more importantly, I'm here to tell you that spoon feeding is NOT wrong, or bad for your baby. Period. I listened to another podcast over the past weekend that sparked this episode of my own, and I'm not pointing any fingers, but I will explain why I wholeheartedly disagree with their stance on puree feeding and whether or not you can combine puree feeding and baby led weaning. I'll chat about the main controversy of purees vs. baby led weaning - does it really need to be one or the other? I'll go over how to do baby led weaning and purees, in fact, I'll share with you the benefits of doing so! And we'll cover some other important topics like why I feel strongly that you need to feed your baby in the way that feels right for your family, and how baby led weaning is not better than spoon feeding, despite what some experts would have you believe (pssstt…it's not a competition, there is no winner here). So, if you're sick of hearing about the black and white of feeding, or parenting for that matter, and want to learn about how you can safely exist in that grey area in-between in a way that benefits both you and your baby - download and listen now! Let's collectively decide to throw out any narrative that suggests you have to do things one way to be a “good parent” and if you do it another way you're causing irreparable harm…nope. I don't agree with that, and I'm over reading about it online. You CAN find a happy medium in feeding (and in other things too), and I'm here to help you do just that. P.S. Don't forget to send this to another parent that could benefit from finding their happy medium by learning about how to do baby led weaning combined with purees. Leave a review and win! Help The My Little Eater Podcast hit #1 on the charts and reach even more parents who may need some extra help when it comes to feeding their little ones! All you need to do is head over to Apple Podcasts and leave me a quick review about what you loved about this episode, or a previous one. Thanks so much in advance for your continued support. As a thank you, you'll be entered to win a 15 minute call with me where you can ask me anything about feeding. Just make sure to leave your Instagram handle so I can find you if you're the lucky winner! ♥ Listen on Apple Podcasts ♥ Listen on Spotify ♥ Listen on Google Podcasts Additional Resources: BABY LED FEEDING ONLINE COURSE: https://mylittleeater.com/baby-led-feeding/ Starting solids isn't meant to be just another thing you have to stress over as a parent - it's supposed to be fun! So, let me help you keep it that way and ensure you raise a baby who loves all food! My Baby Led Feeding Online Course will help you start solids with confidence, ensuring you have the knowledge to gently push your baby through textures to prevent picky eating and be healthy in all aspects! EP. 76 - SPOON-FEEDING USING THE BABY LED WEANING METHOD: https://mylittleeater.com/spoon-feeding-purees/ TEXTURE TIMELINE CHALLENGE: https://mylittleeater.com/texture-timeline-challenge-live If you're ready to jump into starting solids with your little one, and want to learn more about how to do baby led weaning and purees, or maybe you want to learn about spoon-feeding your baby, self-feeding, and when to stop purees, enroll in my Texture Timeline™ Challenge! It kicks off February 23rd, 2022 and runs for 5 days with live support from me every single day! BUMKINS DISCOUNT CODE (15% OFF): MYLITTLEEATER15 https://www.bumkins.com/ Skip To… My opinion on combining BLW and purees (2:09) Important considerations if you're mixing both methods (5:37) Why it's ok to switch or combine approaches (9:33) Real-life examples of using purees and baby led weaning together (18:23)
In-depth interview with Solid Starts founder Jenny Best on starting solids and moving past purees. If you've ever worried about your baby choking, gagging, or just generally moving past purees, you are going to feel so much more knowledgeable after this episode. I'm Kacie Barnes, and this is Feeding Toddlers Made Easy. I'm your host, Registered Dietitian Nutritionist and mama of two, and creator of mamaknowsnutrition.com. Feeding Toddlers Made Easy is all about solving nutrition and picky eating struggles, but today we're talking babies with my special guest, Jenny Best. Jenny is the founder of Solid Starts, a team of pediatric food + feeding experts, doctors, nutritionists, and dietitians and the world's first comprehensive platform for starting babies on solid food. Solid Starts features the First Foods® database a free food database and app complete with instructions and how-to videos for introducing real food to babies. Solid Starts serves more than one million people from 175 countries worldwide, offering complimentary resources to those facing economic hardship and parenting solo.
In this episode, Jamie starts a new recurring series where a client calls in to talk through a topic - 'Real (Mom) Talk'. Submit your question on our site - https://www.nurturebynaps.com if you're interested! Today, Jamie tackles Starting Solids! Often times when there is a LOT of overwhelming information out there about a certain topic…it means there's no right way, there's many right ways. You aren't going to mess this up. To help get you started…here are some questions / topics that are addressed during the podcast: - What are the readiness signs for starting solids? - Purees vs. Solids - Common myths - Allergen exposure - how often and when? What time of day? - How quickly can allergic reactions come on and at what point in exposure? - What's the right plan for you AND your baby? - What IS baby led weaning actually? Is it a range of options? - What's different about a baby's gag reflex? Is it a good thing? - What does this mean for breastfed babies in terms of iron? - What is the palmer reflex? What size food is good during this stage? - When babies can pinch, how big and soft should the food be? - Should my nanny / daycare provider take on some meals? - What does this mean for formula or breastmilk schedule? - Do I need to wait 3 days between exposures? - How long until a baby likes something they originally disliked? - What's the best way to plan this into my day? - When can I feed my baby table foods we are eating already? - Can a baby over eat? Also, check out a cool company helping you with allergen exposures, Lil Mixins - https://www.lilmixins.com/ We hope you join us for our webinar on Starting Solids on Dec 2, 2021 - https://www.nurturebynaps.com/live-webinars Happy feeding / eating! Thank you to our sponsor - Fidelity 529 https://www.fidelity.com/529-plans/massachusetts
In this episode we are making purées for use later in the winter, and considering when you might need to water in the fall. Ellen and C.L. discuss managing those pesky fungus gnats (tiny black flies) that can emerge from your houseplants, and we answer a question about using red pepper to deter rabbits, deer and other critters. :29 What's For Dinner: Fall purées 6:53 Eat/Drink/Grow: Fall watering. 14:48 Insider Information: Fungus gnats – again. 21:18 Love Letters and Questions: Anne asks about using hot pepper flakes for animal repellants.
In this episode of the My Little Eater Podcast, I teach you how to spoon feed purees to your 6 month old baby - the baby led feeding way! This may seem intuitive to you, and not like something you need to be taught at all...BUT there are some tricks to doing this in a responsive way that respects your baby's internal hunger cues, and allows for proper oral motor skill development. You see, many of us spoon feed purees the same way that we've seen on television, or how other parents around us have done so. And often this might include games to distract the baby into accepting the spoon, such as… “Open up for the airplane! VROOOOMMM!”. Or, we may put the spoon in their mouth and automatically swipe up, and then clean their chin off with the spoon. These are examples of some really common things that parents do, but are they actually helpful for your baby who's just learning about starting solids? Unfortunately, not really. That's why I'm going over the steps that I'd like to see you take when spoon feeding your baby. Following these steps will assist with their development, food exploration, and will encourage them to self-feed sooner rather than later (which is the ultimate goal!). If you find this information helpful, please leave a rating and review at Apple Podcasts (and don't forget to subscribe so you never miss an episode!). And please share this episode with another parent about to start solids with their baby - puree feeding is a great way to begin and these tips will get them started on the right foot! Additional Resources: For all the information you could ever need to start solids with your baby, check out my Baby Led Feeding online course. This will show you how to feed your baby from 6 to 12 months in a way that will set them up for a lifetime of healthy eating, and can actually help prevent picky eating! MORE ON BABY LED FEEDING: http://mylittleeater.com/babyledfeeding/ Skip To… The Baby Led Feeding Method (2:21) The 4 steps of spoon feeding (3:52) Other tips to consider when spoon feeding (9:58) How long should spoon feeding purees last? (14:04)
In this episode of the My Little Eater Podcast, I teach you how to spoon feed purees to your 6 month old baby - the baby led feeding way! This may seem intuitive to you, and not like something you need to be taught at all...BUT there are some tricks to doing this in a responsive way that respects your baby's internal hunger cues, and allows for proper oral motor skill development. You see, many of us spoon feed purees the same way that we've seen on television, or how other parents around us have done so. And often this might include games to distract the baby into accepting the spoon, such as… “Open up for the airplane! VROOOOMMM!”. Or, we may put the spoon in their mouth and automatically swipe up, and then clean their chin off with the spoon. These are examples of some really common things that parents do, but are they actually helpful for your baby who's just learning about starting solids? Unfortunately, not really. That's why I'm going over the steps that I'd like to see you take when spoon feeding your baby. Following these steps will assist with their development, food exploration, and will encourage them to self-feed sooner rather than later (which is the ultimate goal!). If you find this information helpful, please leave a rating and review at Apple Podcasts (and don't forget to subscribe so you never miss an episode!). And please share this episode with another parent about to start solids with their baby - puree feeding is a great way to begin and these tips will get them started on the right foot! Additional Resources: For all the information you could ever need to start solids with your baby, check out my Baby Led Feeding online course. This will show you how to feed your baby from 6 to 12 months in a way that will set them up for a lifetime of healthy eating, and can actually help prevent picky eating! MORE ON BABY LED FEEDING: https://mylittleeater.com/babyledfeeding/ Skip To… The Baby Led Feeding Method (2:21) The 4 steps of spoon feeding (3:52) Other tips to consider when spoon feeding (9:58) How long should spoon feeding purees last? (14:04)
TUNE IN TO LEARN: What I add to my liquid nutrition like yogurt to: ✔️chew more, ✔️ not overeat naturally and ✔️maintain ideal body weight on autopilot.Belly Fat ZERO Challenge SIGN UPProduced by Angela Shurina,CERTIFIED HEALTH 360 NUTRITION PERFORMANCE COACHIG: @1000yearyoungGET MY FREE 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!
You are going to hear so much today about how this gorgeous mama from America moved to Australia, saw the gap in baby food and has created Australia's best organic baby purees. I am a chef by trade and there is soooo much more that goes into these purees than you would ever think. Dietician approved, balanced, with fruits and vegetables packed with all the good fats. Erin spent a lot of years in paediatrics. selling paediatric formula for a nutrition company for children that had severe food allergies, malnutrition malabsorption. She has seen it all and has a HUGE heart for seeing mums empowered all across Australia. The REAL truth behind shelf like squeezes and how important VARIETY is in the first 2 years. RESOURCES AND HOW TO CONNECT REACH // Connect with Erin from LePuree over at @lepureeco and www.lepuree.com CONNECT // - Myself over @bellyandbeyond_ so we can keep these beautiful conversations going. DOWNLOAD // The Home Detox Project free E-Book HERE. It's how to detox your home over 7 days so you can be empowered as the gatekeeper to your home. DOWNLOAD // NOURISH - Your babies first foods mini free E-book HERE. Some easy recipes to get you started on introducing solids to your baby See omnystudio.com/listener for privacy information.
Nat chats with Lindsey Ison, pediatric speech pathologist of 13 years and mom of 3-year-old twin girls, about starting solid food with your babies, how your baby's core strength makes a difference with eating, and the benefit of letting your babies do more of the work.Today's podcast is sponsored by Dr. Brown's. Be sure to check out Dr. Brown's full line of infant solid feeding products and transition cups for your infants and toddlers.Lindsey Ison is an honest-to-goodness Okie from Muskogee, even though she hasn't lived there in almost 20 years. After grad school in Texas (Go UTD Comets), Lindsey moved back to Oklahoma where she met her husband the old-fashioned way, on OKCupid. In addition to her work as a pediatric SLP where she has worked in schools, early intervention, private practice, and outpatient clinics, Lindsey works in gender-affirming voice therapy for adults and adolescents in transition. In addition to her 3-year old twin girls, Lindsey has three canine furbabies and spends her time reading, singing, writing, and reading.Please consider reviewing our podcast! This helps other parents of twins to find us. Thanks in advance!Dr. Brown's Silicone Fresh Feeder5 Tips to Begin with Baby FoodFood Allergies for Babies: Can It Be Prevented?The Complete Baby Safety Course: Learn about infant CPR, choking, first aid, car seat safety, and childproofingTwiniversity Memberships: Includes Zoom Twin ClubTwiniversity Twin Parent Mentor ProgramTwiniversity YouTube ChannelCONTACT USVISIT Twiniversity.com for tons of free twin tips!FOLLOW us on Facebook, Instagram, Pinterest, YouTube, and Twitter.SUBSCRIBE to our email newsletter!Subscribe for FREE to our other podcast, the Twins Tale Podcast, giving you an inside look at feeding schedules, sleep struggles, and all the highs and lows of raising twins from birth to college age.Take a class! Twiniversity offers online expecting twins classes, a breastfeeding twins class, and a baby safety class including CPR, first aid, car seat safety, and childproofing. Click here to check out our online classes.
The Messy Intersection: Pregnancy, Motherhood and Feeding Our Kids
Today on the show, I am talking to Yaffi Lvova, a registered dietitian nutritionist, teacher, speaker, author and mom of three. Yaffi and I discuss: Our biggest challenges in food parenting Self-care in motherhood and the importance of having your own non-family pursuits The cultural evolution of infant feeding The distinction between feeding a baby healthy food and demonstrating that you have a baby who eats healthy foods How so many rules about baby-led weaning originated and whether they're helpful The role of a parent's anxiety in choosing to do baby-led weaning or purees with their infant How infants can learn to eat a family's cultural foods regardless of introduction method The hard and fast rules about starting solids, regardless of which method of introduction you use All about responsive feeding and how to incorporate the practice whether you are doing purees or baby-led weaning How getting starting solids "right" has a lot less to do with how or what you feed and much more to do with your own relationship with food Yaffi's work: Nourishing Baby Food Cookbook: https://www.amazon.com/Nourishing-Baby-Cookbook-Stage-Stage/dp/1648766188/ The Stage-By-Stage Baby Food Cookbook: https://www.amazon.com/Stage-Stage-Baby-Food-Cookbook/dp/1641529717/ Nap Time Nutrition Podcast: https://naptimenutrition.libsyn.com/ Follow Yaffi: Instagram: @babybloomnutrition Follow Diana: Instagram: @baby.steps.dietitian Visit Diana's website to learn more about her counseling services: (https://dianakrice.com/) or explore her starting solids coaching service here: https://p.bttr.to/2YOikCv Join The Messy Intersection Podcast Community on Facebook: (https://www.facebook.com/groups/messyintersectionpodcast
Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.
#109: If you started purees and you want to switch to baby-led weaning should you stop purees? Or how do you make the transition to baby-led weaning if you began solids before 6 months of age? In this episode we're breaking down what to do if you started solids too early and are now wondering whether you should stop before beginning baby-led weaning. If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/109 Learn more about your ad choices. Visit megaphone.fm/adchoices
#109: If you started purees and you want to switch to baby-led weaning should you stop purees? Or how do you make the transition to baby-led weaning if you began solids before 6 months of age? In this episode we’re breaking down what to do if you started solids too early and are now wondering whether you should stop before beginning baby-led weaning. If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/ FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/109
In this episode, I'm dissecting all of the readiness signs for starting solids! These developmental signs are crucial for your baby to be ready to begin eating solid foods. I'll even start by busting one myth now, the signs are the same for both puree feeding and baby led weaning. It doesn't matter how you're choosing to start feeding, your baby needs to have ALL of these signs, before you begin, to ensure their body is ready, and that feeding will be as safe as it can be. After I go through all of the signs, I'm also going to dive a bit deeper into the signs that usually result in a lot of questions from parents. Some of them can be confusing, and there's certainly no shortage of explanations available online, and not all of them are correct, so I'm also going to be busting some more myths in this episode too! As always, if you get value from this episode, please subscribe, rate and review it on Apple Podcasts. And share it with your friends who are also starting solids with their baby, the more people that have easy access to this info, the better! Additional resources: If you're looking for my top recommendations on nutrition for your baby, and on how to safely serve all types of foods once you know they're ready - it's time to enroll in my Baby Led Feeding online course! My new revamped version recently released, and you now have the option to purchase a 30 day meal plan separately that works perfectly with the course (with over 60 recipes included). (http://mylittleeater.com/baby-led-feeding/) READINESS SIGNS DOWNLOAD: http://mylittleeater.com/lead-page/ IS YOUR BABY READY FOR SOLID FOOD? http://mylittleeater.com/readyforsolids/ Skip to... What are the readiness signs? (4:27) Clarifying “sitting up independently” (8:52) What is meant by a diminished tongue thrust reflex? (13:40) Reaching for objects but not food (15:49) What about if they're at a higher risk for allergies? (17:07) Other myths (20:47)
In this episode, I’m dissecting all of the readiness signs for starting solids! These developmental signs are crucial for your baby to be ready to begin eating solid foods. I’ll even start by busting one myth now, the signs are the same for both puree feeding and baby led weaning. It doesn’t matter how you’re […]
In this episode, I’m dissecting all of the readiness signs for starting solids! These developmental signs are crucial for your baby to be ready to begin eating solid foods. I’ll even start by busting one myth now, the signs are the same for both puree feeding and baby led weaning. It doesn’t matter how you’re choosing to start feeding, your baby needs to have ALL of these signs, before you begin, to ensure their body is ready, and that feeding will be as safe as it can be. After I go through all of the signs, I’m also going to dive a bit deeper into the signs that usually result in a lot of questions from parents. Some of them can be confusing, and there’s certainly no shortage of explanations available online, and not all of them are correct, so I’m also going to be busting some more myths in this episode too! As always, if you get value from this episode, please subscribe, rate and review it on Apple Podcasts. And share it with your friends who are also starting solids with their baby, the more people that have easy access to this info, the better! Additional Resources: If you’re looking for my top recommendations on nutrition for your baby, and on how to safely serve all types of foods once you know they’re ready - it’s time to enroll in my Baby Led Feeding online course! My new revamped version recently released, and until March 31st you’ll get access to a 30 day meal plan where I show you exactly what to serve your baby (with over 60 recipes). After that, the bonus will cost extra, so enroll now to save! (https://courses.mylittleeater.com/babyledfeeding) READINESS SIGNS DOWNLOAD: https://courses.mylittleeater.com/readinesschecklist IS YOUR BABY READY FOR SOLID FOOD? https://mylittleeater.com/readyforsolids/ Skip To... What are the readiness signs? (4:27) Clarifying “sitting up independently” (8:52) What is meant by a diminished tongue thrust reflex? (13:40) Reaching for objects but not food (15:49) What about if they’re at a higher risk for allergies? (17:07) Other myths (20:47)
In this episode, I'm tackling a common question I get from parents who are stressed out that, for whatever reason, their baby isn't able to transition off pureed baby food! Some parents try, but their baby ends up gagging excessively, maybe even vomiting, or just flat out refuses the finger foods but shows no resistance when offered those easy-to-swallow purees! Basically, you end up stuck in this never ending rut of offering finger foods, only for them to be rejected, and leaning on backup purees to make sure your baby doesn't go hungry. And the cycle repeats again and again - with no end in sight! If you know exactly what I'm talking about, listen in for the lowdown on why your baby may be stuck in the puree cycle, and get some insider tips from yours truly on how to stop it once and for all (yes, it is possible!). I've gone a step further and taken all these tips from the podcast and made them into a blog for all you mama's who don't have a spare moment of quiet time to listen to an entire podcast! (http://www.mylittleeater.com/transitiontoblw) It means the world to me to be able to reach parents like you through these podcast episodes. So, if you get value from this episode, please subscribe, rate and review it at Apple Podcasts! Additional Resources: If you're feeling stuck and want to progress in textures, but just don't know how, my Baby Led Feeding course will give you the guidance you need to move forward. The updated version of the course is now live and includes an extensive lesson on The Texture Timeline™, where I walk you through exactly how to help your baby progress from purees, all the way up to a variety of textures by 12 months! But, if you want to get started right away, purchase the course now, save some money (there will be a slight price increase once the new version is launched), and still get access to all the new content for FREE! http://mylittleeater.com/baby-led-feeding/ A NEW WAY TO START SOLIDS WITH BABY LED FEEDING: http://mylittleeater.com/babyledfeeding/ THE LOWDOWN ON GAGGING AND CHOKING IN BABIES: http://mylittleeater.com/the-lowdown-on-gagging-and-choking-in-babies/ MY TOP 8 FINGER FOODS FOR STARTING SOLIDS: http://mylittleeater.com/11-my-top-8-foods-for-starting-solids/ Skip To... Welcome back! (0:51) Reason #1: Delayed introduction to finger foods (1:39) Reason #2: Infrequently served finger foods (6:13) Reason #3: Holding out on finger foods because they get "backup" purees (6:57) Reason #4: Only exposed to the same, soft finger foods (8:07) Tip #1: Gradually advancing them in textures (9:13) Tip #2: Combined meals of finger foods and purees (10:07) Tip #3: Cold Turkey stopping purees (12:12)
In this episode, I'm tackling a common question I get from parents who are stressed out that, for whatever reason, their baby isn't able to transition off pureed baby food! Some parents try, but their baby ends up gagging excessively, maybe even vomiting, or just flat out refuses the finger foods but shows no resistance when offered those easy-to-swallow purees! Basically, you end up stuck in this never ending rut of offering finger foods, only for them to be rejected, and leaning on backup purees to make sure your baby doesn't go hungry. And the cycle repeats again and again - with no end in sight! If you know exactly what I’m talking about, listen in for the lowdown on why your baby may be stuck in the puree cycle, and get some insider tips from yours truly on how to stop it once and for all (yes, it is possible!). I've gone a step further and taken all these tips from the podcast and made them into a blog for all you mama's who don't have a spare moment of quiet time to listen to an entire podcast! (https://www.mylittleeater.com/transitiontoblw) It means the world to me to be able to reach parents like you through these podcast episodes. So, if you get value from this episode, please subscribe, rate and review it at Apple Podcasts! Additional Resources: If you're feeling stuck and want to progress in textures, but just don't know how, my Baby Led Feeding course will give you the guidance you need to move forward. The updated version of the course is now live and includes an extensive lesson on The Texture Timeline™, where I walk you through exactly how to help your baby progress from purees, all the way up to a variety of textures by 12 months! But, if you want to get started right away, purchase the course now, save some money (there will be a slight price increase once the new version is launched), and still get access to all the new content for FREE! https://mylittleeater.com/baby-led-feeding/ A NEW WAY TO START SOLIDS WITH BABY LED FEEDING: https://mylittleeater.com/babyledfeeding/ THE LOWDOWN ON GAGGING AND CHOKING IN BABIES: https://mylittleeater.com/the-lowdown-on-gagging-and-choking-in-babies/ MY TOP 8 FINGER FOODS FOR STARTING SOLIDS: https://mylittleeater.com/11-my-top-8-foods-for-starting-solids/ Skip to... Welcome back! (0:51) Reason #1: Delayed introduction to finger foods (1:39) Reason #2: Infrequently served finger foods (6:13) Reason #3: Holding out on finger foods because they get "backup" purees (6:57) Reason #4: Only exposed to the same, soft finger foods (8:07) Tip #1: Gradually advancing them in textures (9:13) Tip #2: Combined meals of finger foods and purees (10:07) Tip #3: Cold Turkey stopping purees (12:12)
In this episode, I'm tackling a common question I get from parents who are stressed out that, for whatever reason, their baby isn't able to transition off pureed baby food! Some parents try, but their baby ends up gagging excessively, maybe even vomiting, or just flat out refuses the finger foods but shows no resistance when offered those easy-to-swallow purees! Basically, you end up stuck in this never ending rut of offering finger foods, only for them to be rejected, and leaning on backup purees to make sure your baby doesn't go hungry. And the cycle repeats again and again - with no end in sight! Don't get me wrong, purees can be a great option when you're starting solids with your baby, but they aren't needed for long, especially once your baby can swallow them safely. And by continuing to only offer those, it can make it easy for your baby to get stuck on purees, especially if they’re offered for months at a time! One of my biggest missions at My Little Eater™, is to help give parents the confidence they need to move on from purees, and to reach their goal of having a baby who happily accepts all foods and textures! If you know exactly what I’m talking about, listen in for the lowdown on why your baby may be stuck in the puree cycle, and get some insider tips from yours truly on how to stop it once and for all (yes, it is possible!). I've gone a step further and taken all these tips from the podcast and made them into a blog for all you mama's who don't have a spare moment of quiet time to listen to an entire podcast :) (https://www.mylittleeater.com/transitiontoblw) It means the world to me to be able to reach parents like you through these podcast episodes. So, if you get value from this episode, please subscribe, rate and review it at Apple Podcasts! Additional Resources: If you're feeling stuck and want to progress in textures, but just don't know how, my Baby Led Feeding course will give you the guidance you need to move forward. The updated version of the course is launching on February 24th, 2021 and includes an extensive lesson on The Texture Timeline™, where I walk you through exactly how to help your baby progress from purees, all the way up to a variety of textures by 12 months! But, if you want to get started right away, purchase the course now, save some money (there will be a slight price increase once the new version is launched), and still get access to all the new content for FREE! https://courses.mylittleeater.com/babyledfeeding A NEW WAY TO START SOLIDS WITH BABY LED FEEDING: https://mylittleeater.com/babyledfeeding/ THE LOWDOWN ON GAGGING AND CHOKING IN BABIES: https://mylittleeater.com/the-lowdown-on-gagging-and-choking-in-babies/ MY TOP 8 FINGER FOODS FOR STARTING SOLIDS: https://mylittleeater.com/11-my-top-8-foods-for-starting-solids/ Skip To… Welcome back! (0:51) Reason #1: Delayed introduction to finger foods (1:39) Reason #2: Infrequently served finger foods (6:13) Reason #3: Holding out on finger foods because they get "backup" purees (6:57) Reason #4: Only exposed to the same, soft finger foods (8:07) Tip #1: Gradually advancing them in textures (9:13) Tip #2: Combined meals of finger foods and purees (10:07) Tip #3: Cold Turkey stopping purees (12:12)
Click here to register for this weekend’s webinar: Top 5 most OVERLOOKED and UNDER TALKED ABOUT reasons for picky eating and what to do about it. Today’s episode I discuss the pros and cons of BLW and purees and talk about the most important thing to implement when feeding your baby. Click here to listen […] The post Baby lead weaning VS Purees appeared first on Mama and Me RD.
Laura and Shanna continue their “Checkin’ the Inbox” segment from Episode 118 and answer more listener questions! They discuss the transition from purees to solid foods, adoption, pregnancy modifications when you have a toddler, advice for teen moms and more.This episode's show notes - https://bigfatpositivepodcast.com/bonus-more-listener-questions-purees-adoption-teen-moms-and-more | Get social - Instagram - https://www.instagram.com/bfppodcast/ | Facebook - https://www.facebook.com/groups/bigfatpositivepodcast/ | Email - contact@bigfatpositivepodcast.com | Our mom-tested ultimate baby registry list - https://bigfatpositivepodcast.com/registry/
#64: Yes your baby CAN learn to self-feed using a spoon! You might have heard that baby-led weaning means NOT using purees or a spoon...but that's not the whole story. Purees are an important texture for babies to master - they're just not the ONLY texture babies can eat! In this episode I'm joined by BLW expert Dawn Winkelmann, MS, CCC-SLP. Dawn specializes in pediatric swallowing and she's the feeding expert for ezpz. Dawn also designed the ezpz Tiny Spoon - the award winning baby-led weaning spoon that is REMARKABLY different than any baby spoon you've ever seen before! You can honor the self-feeding principles of baby-led weaning AND teach your baby to self-feed by spoon using Ms. Dawn's proven pre-loaded spoon technique. She's walking us through it step-by-step in this episode all about promoting self-feeding with a spoon! If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/64 Learn more about your ad choices. Visit megaphone.fm/adchoices
#64: Yes your baby CAN learn to self-feed using a spoon! You might have heard that baby-led weaning means NOT using purees or a spoon...but that’s not the whole story. Purees are an important texture for babies to master - they’re just not the ONLY texture babies can eat! In this episode I’m joined by BLW expert Dawn Winkelmann, MS, CCC-SLP. Dawn specializes in pediatric swallowing and she’s the feeding expert for ezpz. Dawn also designed the ezpz Tiny Spoon - the award winning baby-led weaning spoon that is REMARKABLY different than any baby spoon you’ve ever seen before! You can honor the self-feeding principles of baby-led weaning AND teach your baby to self-feed by spoon using Ms. Dawn’s proven pre-loaded spoon technique. She’s walking us through it step-by-step in this episode all about promoting self-feeding with a spoon! If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/ FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/64
Lisa is joined by cookbook author Missy Chase Lapine to talk about her book, "Sneaky Blends: Supercharge Your Health with More Than 100 Recipes Using the Power of Purees." Lisa's new co-host Sunni Dayz will be back on Thursday! Here is the book description: The New York Times bestselling author of The Sneaky Chef brings us the next trend in healthy eating with delicious and easy recipes whipped up with nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals. BLEND (blend) NOUN: a combination of different tastes made from superfoods, like blueberries, kale, and broccoli that are packed with disease fighting phytonutrients, fiber, and low in calories. When the New York Times bestselling Sneaky Chef took off, Missy Chase Lapine knew parents were finally getting their kids to eat healthy with hidden veggie purees (a.k.a. Blends). What surprised her, though, was that those same parents were using Blends in their own recipes and feeling more energized. Taking her cue from those parents, Missy is on a mission with Sneaky Blends to show how anyone can eat healthy without sacrificing taste. Starting off with fifteen signature Base Blends, such as Butternut Squash-Apple, Black Bean-Blueberry-Baby Kale, and Carrot-Sweet Potato, Missy shows you how these nutrient packed blends can kick start your healthy lifestyle. When these blends are added to your favorite recipes or one of Missy’s delicious recipes like Zucchini Pasta Piccata, Chai Tea Smoothie Bowl, Cheesy Kale-Basil Soufflé, Meaty Mushroom Bolognese, or 45-Calorie Pumpkin Whoopie Pies, they instantly become healthy. This is healthy eating without deprivation! Missy also has created the Blends Cleanse™, a 3-day Body Reboot that you can tailor to your own lifestyle, giving you a diet do-over and setting you on the path to weight loss. Full of gorgeous color photos and tips and tricks to start blending, this is the only cookbook you will need to detox and transform your overall health while still enjoying delicious meals. Learn more about your ad choices. Visit megaphone.fm/adchoices
BONUS: Purees are an important texture for your baby to master...but they're not the ONLY texture your baby can eat. In this bonus episode feeding expert Dawn Winkelmann, MS, CCC-SLP explains how you can honor the principles of baby-led weaning and promote independent eating while also incorporating purees for your baby. Dawn specializes in pediatric swallowing and is the feeding expert and a product designer for ezpz. She encourages self-feeding by spoon using a pre-loaded spoon technique and she explains how to do so safely in this episode. You can incorporate purees for your baby along with other traditional baby-led weaning soft solid foods. Dawn also provides tips on switching from purees and talks about important feeding milestones you can help your baby achieve with baby-led weaning. If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/episodes/purees Learn more about your ad choices. Visit megaphone.fm/adchoices
BONUS: Purees are an important texture for your baby to master...but they’re not the ONLY texture your baby can eat. In this bonus episode feeding expert Dawn Winkelmann, MS, CCC-SLP explains how you can honor the principles of baby-led weaning and promote independent eating while also incorporating purees for your baby. Dawn specializes in pediatric swallowing and is the feeding expert and a product designer for ezpz. She encourages self-feeding by spoon using a pre-loaded spoon technique and she explains how to do so safely in this episode. You can incorporate purees for your baby along with other traditional baby-led weaning soft solid foods. Dawn also provides tips on switching from purees and talks about important feeding milestones you can help your baby achieve with baby-led weaning. If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/ FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/bonus/purees
Welcome to Episode 25 of the Eat for Endurance Podcast, featuring Pediatric Dietitian, Pegah Jalali, MS RD. Yep, I'm taking a little break from my usual sports nutrition programing to focus on infant and toddler nutrition! It may seem unrelated to talk about general nutrition for kids on this podcast but really, it's not. Many of my listeners and clients are parents, and as parents, we of course want to do our best to keep our entire family healthy and to cultivate positive relationships with food (and exercise) for life. I sometimes get nutrition questions about babies and toddlers, and that is not my specialty, so I figured it was time to bring on an expert!I also wanted to do this episode for personal reasons. With a 7-month old who recently started solids and a 3 year old who can be challenging to feed, infant and toddler nutrition is very much a part of my daily life. I was excited to get a refresher on some things I forgot from my older daughter (hello, baby brain!) and to learn some new strategies that I could immediately work into my day to day. Here are some of the topics that we cover in this episode:Breast and formula feeding - things to keep in mind, whichever you choose Weight and growth charts - just like with adults, weight isn't everything! Starting solids - Purees? Baby led weaning? When do you even start? Feeding toddlers - picky eating, snacks, treats, role modeling, and moreUsing food as a reward (especially with sweets)If you're looking for nutrition advice for slightly older kids, definitely check out Episode 7 all about fueling young athletes (also includes general nutrition advice for adolescents, teens, and college kids). We had a few technical issues including a mic fail that diminished the sound quality, but I think you'll enjoy the content and find it valuable, assuming of course that infant and toddler nutrition is relevant to you. If not, skip ahead - I have an awesome athlete nutrition profile coming up! Also, I think it makes sense to time stamp things in the post-Covid world, so FYI, this episode was recorded on April 13th.Thanks for your time, Pegah, and hope everyone (especially my fellow parents of little ones) are hanging in there during these difficult times.Other Announcements: Please show your support by leaving a rating and/or review on iTunes Music Credit: Joseph McDadeHave feedback? Email me at eatforendurance@gmail.com.Disclaimer – all information provided is for educational purposes only and is in no way meant to replace individual medical and nutrition recommendations.Support the show (https://www.patreon.com/eatforendurance)
#5: If the thought of your baby going right from infant milk to solid food freaks you out, you're going to love my “Purees for a Few Days” approach to starting solid foods. This is an easy sequence to transition from infant milk to solid foods that I've been teaching since 2016 and I'm sharing exactly how to do “Purees for a Few Days” in this episode.
#5: Can you combine purees with baby-led weaning? Yes, indeed - but the important thing is to let your baby self-feed even from her first bites. If jumping right in to offering solid foods to your baby sounds scary, you are going to like my “Purees for a Few Days” approach to baby-led weaning. In this episode I will teach you how to transition your baby from a liquid only diet to one that includes a variety of pureed foods as well as other soft, solid textured food. I’ll explain how you can honor the principles and self-feeding philosophy of baby-led weaning by offering your baby a pre-loaded spoon and teaching your baby how to self-feed by spoon. Purees are an important texture for your baby to master...they’re just not the ONLY texture babies can eat. Listen to learn how to try new textures quickly and safely during the first few days of baby-led weaning. And if you’re trying to help an older baby switch from purees, the tips in this episode will help you too. It is not too late to start baby-led weaning! If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here. FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/ FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/ SHOWNOTES FOR THIS EPISODE: https://www.blwpodcast.com/5
Beyond The Bump is a podcast, brought to you by Jayde Couldwell and Sophie Pearce! A podcast targeted at mums, just like you! A place to have real conversations with honest and authentic people. In our fifteenth episode of Beyond The Bump, Jayde and Sophie chat to Luka McCabe, midwife, nurse, mother of two and nutrition consultant who runs the amazingly informative instagram and website Boob to Food, about all things infant nutrition. Because we had so many questions for Luka, we split this interview into two parts. If you haven't listened to last week's episode, Part 1, we recommend you start there. We talked about introducing solids, purees vs baby led weaning and the pros and cons of each, developing good eating habits, how much food is enough, what goes in pouches and how to introduce grains. On today's episode, Part 2, we will talk about introducing allergens, tips for raising a child plant based, tips for fussy eaters, weaning off the boob and much more! There are two amazing sponsors for this episode of Beyond the Bump, Calming Blankets and Love Mae: Calming Blankets: Calming Blankets is Australia’s favourite weighted blacket for improving sleep and reducing stress. The blankets mimic deep touch pressure stimulation which has been used by therapists for a long time in people with stress, anxety, PTSD, ADHD and insomnia. The blanket has thousands of glass beads sewn into it and come in adult’s and children’s weights and sizes in all different colour ways and styles. Listeners of Beyond The Bump can redeem Calming Blanket’s biggest discount to date. Simply head to calmingblankets.com.au and enter code BEYONDTHEBUMP. Love Mae: Love Mae make beautifully designed and high quality Bamboo dinnerware, lunchboxes and lunch bags. The people of Love Mae are extremely passionate about making ethical, sustainable, planet safe products to avoid disrespecting the earth that the next generation should be able to enjoy. All their products are designed in Australia, are dishwasher safe, non toxic and non porous (so it wont stain). Sophie uses the dinnerware daily for Poppy and absolutely loves the sectioned tray plate. Jayde swears by their bento style lunch box that Mia and Billie take to school each day. They include 2 leakproof containers that can be paired easily with the cooler bag and ice brick. Head to their website: www.lovemae.com.au to snaz up your little ones meal time! Follow Luka on instagram at @boobtofood or head to her website here. Follow us on instagram at @beyondthebump.podcast to stay up to date with behind the scenes and future episodes.
Beyond The Bump is a podcast, brought to you by Jayde Couldwell and Sophie Pearce! A podcast targeted at mums, just like you! A place to have real conversations with honest and authentic people. In our fourteenth episode of Beyond The Bump, Jayde and Sophie chat to Luka McCabe, midwife, nurse, mother of two and nutrition consultant who runs the amazingly informative instagram and website Boob to Food, about all things infant nutrition. Because we had so many questions for Luka, we split this interview into two parts. On today’s episode, we discuss introducing solids, purees vs baby led weaning and the pros and cons of each, developing good eating habits, how much food is enough, what goes in pouches and how to introduce grains. On next week’s episode we will talk about introducing allergens, tips for raising a child plant based, tips for fussy eaters, weaning off the boob and much more! There are two amazing sponsors for this episode of Beyond the Bump, Nutra Organics and Calming Blankets. Nutra Organics: Good nutrition is the foundation of good health for everyone in the family, but as a busy mum it's hard to always provide a perfectly balanced diet - especially for fussy eaters. Nutra Organics provides the highest quality organic, honest nutrition for the whole family, to help you and your kids thrive. From collagen, gut-friendly plant protein, bone broths, nourishing coffee alternatives, superfoods for kids, wholefood bars, and more, Nutra Organics is a brand you can trust to deliver all the pure, essential nutrition you need in an easy, convenient and delicious way. So you can worry about one less thing, Nutra Organics have nutrition covered. Very rarely do we have time to make broth from scratch, so Nutra organics range of bone broth and vegetable broth powders are incredibly convenient for home cooking, or to enjoy as a gut-loving, immunity-boosting savoury drink.You can shop Nutra organics at health food stores, or online at www.nutraorganics.com.au - and use our code BEYONDTHEBUMP for 15% off storewide. Calming blankets Calming Blankets is Australia’s favourite weighted blacket for improving sleep and reducing stress. The blankets mimic deep touch pressure stimulation which has been used by therapists for a long time in people with stress, anxety, PTSD, ADHD and insomnia. The blanket has thousands of glass beads sewn into it and come in adult’s and children’s weights and sizes in all different colour ways and styles. Listeners of Beyond The Bump can redeem Calming Blanket’s biggest discount to date. Simply head to calmingblankets.com.au and enter code BEYONDTHEBUMP. Follow Luka on instagram at @boobtofood or head to her website here. Follow us on instagram at @beyondthebump.podcast to stay up to date with behind the scenes and future episodes.
Today we're in for a real treat, Mason chats to Dr Molly Maloof. Dr. Molly is a physician, technologist and entrepreneur. Dr Molly aims to cultivate a global wellness consciousness and promote a preventive, predictive, participatory and personalised field of medicine. One that creates health, increases quality of life, and enhances human resilience. Dr Molly is a passionate speaker and an abundant source of information in her area's of expertise. Tune in for the download. Molly and Mason discuss: The medicinal use of psychedelics. Spirituality and meditation. Grounded "enlightenment". Clinical medicine. The importance of "Jing" herbs and "adaptogens" in our modern society. Holistic entrepreneurship and life satisfaction. The practices essential for bone health. Food preparation and sourcing. Sovereign health. Who is Dr. Molly Maloof? Dr. Molly Maloof’s goal is to maximise human potential by dramatically extending human health span through medical technology, scientific wellness, and educational media. Her fascination with innovation has transformed her private medical practice, which is focused on providing health optimisation and personalised medicine to San Francisco & Silicon Valley investors, executives, and entrepreneurs. Molly's iterative programs take the quantified self to the extreme through comprehensive testing of clinical chemistry, metabolomics, microbiome, biometrics, and genomic markers. Resources: Molly's Website Molly's Facebook Molly's Instagram Molly's Linkedin Molly's Twitter Q: How Can I Support The SuperFeast Podcast? A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or check us out on Stitcher :)! Plus we're on Spotify! We got you covered on all bases ;P Check Out The Transcript Here: Mason: All right everybody, joined by Molly Maloof, my new mate, who I met in Arizona earlier this year. Thanks for coming on the pod. Molly: Thank you for inviting me. Mason: Absolute pleasure. I really, really enjoyed your talk. There were a lot of interesting talks at that weekend event at Revitalize. I think the trippiest and weirdest, that left me just like, "Huh," and I got it in a good way from a couple of them. But the Whole Foods CEO, founder guy. Molly: I loved his talk. Mason: Yeah, that was a very interesting one. He's a, yeah, interesting guy. I kind of was a little put off by his, like how when Whole Foods saw Amazon it was love at first sight and they were swept off their feet. I was like, "What?" Molly: And the funniest thing about the technology and the tech scene is just how many parallels there are to modern dating. And the best VC firms really court that 1% of startups that they really, really care about, but they ignore everyone else. There's literally so many parallels to how you date and how companies are founded and formed. It's like everything in life's relationships at the end of the day, you know? Mason: I'm just trying to get my head around that, because I just didn't grow up in that world. Even when I was doing my international business degree, I just didn't listen and studied herbalism. I'm not... SuperFeast ... I'm just never, SuperFeast just isn't going to date anyone. It might have relationships. I might have a couple of little flings here and there, but because I'm not in that world it was so interesting. Mason: Anyway, your talk was really cool. You guys, like you were on that panel talking about psychedelics. Molly: Oh man. I mean I'm fully out of the psychedelic closet by now, and what's cool is that I was just at Burning Man and I saw some amazing, amazing talks by founders of MAPS. Rick Doblin spoke about being after this movement for 40 years. He has been working for 40 years to get psychedelics approved, and we are really close. Well, you know, mushrooms have been decriminalized in Oakland, and people don't know this, but they're selling mushroom chocolates in Oakland. Dispensaries are selling mushrooms. I think that's actually positive as long as people are safe with their dosing. But we're going to see I think the same kind of movement around the medicalization of these, as well as the- Mason: Recreational. Molly: Recreational use of these happening in America. I think both are needed and both are valuable experiences, but the important thing is safety. That's one thing I really wanted to get across on stage at the conference, was whether or not these are legal or not legal right now, whether or not you use them in ceremony or recreationally. Whether or not they are used for medicinal purposes or spiritual purposes, the whole goal of this is that no one gets hurt. Molly: They can be dangerous drugs. If you're not prepared, if you're not in the right situation, right environment, right headspace, right part of your life span, they can be really damaging. So I was really happy that there was a place to talk about them with some pretty forward thinking people and some people who've also suffered from addiction. So it was important to have the balanced perspective, but at the end of the day I think the end conclusion was that there's definitely a place for these in wellness. Mason: Where are you using them? Like is it clinical, is it just waving the flag? I feel like there's a because, because recreational came up, and I like your take. I think a lot of people keep it very clinical when they have these conversations, and of course it's not because we need to be having many types of conversations. We don't want them institutionalized as well, but almost you can start looking at the perceived social value and then the need somewhat of a structure. I mean you have the complete kind of somewhat like, say, left view that it's just open doors and it's just like whatever. Everyone goes nuts. Then there's that right view, which is a little bit more of that like, "Create a full solid structure and get the pharmaceuticals involved." Mason: Then there's that middle ground, and a lot of the time, especially if you're going to be in a clinical setting, I can see how some things might be standardized and it can become under those regulatory bodies. But then almost it's the outside of that, when you go more recreational, it's like having the maturity as a society to create that somewhat of structure, for lack of a better word, rules that keeps everyone healthy and keeps everyone understanding it and not just separating it within society. So yeah, where are you falling with it? Why are you talking about it? Molly: I mean I talk about it because I use them for spiritual purposes. I use them for social purposes, and I use them for medicinal purposes. I do refer people to healers who administer them ceremoniously in an environment of safety and security and careful dosing. It's not legal for me to currently administer them myself as a doctor, so I just make referrals to people. I just connect people and say, "Hey. This person I trust. You can trust them. They're good people. They're not going to harm you in any way." But it sucks, because they aren't legal yet I can't fully prescribe them, but I have prescribed ketamine for medicinal purposes. You can do that in America legally right now. They are psychedelic. It is the only legal psychedelic right now. Mason: Is the research of ketamine around PTSD mostly, or what's going- Molly: Actually it's depression and suicidality, which are frankly killing a lot of people right now. America is suffering from a lot of despair deaths is what they're calling them, which is deaths due to homicide, suicide, or self harm. That could be addiction or other means. So for me, I see a lot of that in Silicon Valley. There's a lot of misery, and it sucks because it's a place of so much abundance. You're like, "Geez, if this is the future, we're not heading into a good direction right now." But also a lot of panic. Molly: People are definitely panicking in a lot of ways in America, for good reason. I mean there's like a mass shooting every week. A lot of people don't feel safe going into public spaces. A lot of people don't feel safe walking around San Francisco. A lot of people suffer from anxiety disorders, so people are turning to these medicines for panic and to feel ... For the tryptamine, they want to feel held and loved. For the ketamine, they want to feel like they can disassociate from reality because it's too much for them to handle at the moment. Molly: So that's not necessarily a good thing. I mean it's not necessarily a good thing that we have an environment and society that's suffering so badly that people have to disassociate from it in order to maintain their sanity. But it's definitely a better option than taking opioids and dying from an overdose, which are killing a ton of people. Purdue Pharma basically said that they were going to be paying out something around the number of like $11 billion to 2,000 people for this class action lawsuit against them for especially misleading people about the addictive nature of Oxycontin and other Purdue Pharma opioids. Molly: So shit's hitting the fan in America, and things are not good. So what I'm really interested in and fascinated by, and I just did a tour of New York, LA, and San Francisco, I live here, is just the number of people that are coming together in community and experiencing psychedelics in a space of ceremony. Which is really the traditional format of psychedelic use, in most indigenous communities and societies, is using them in the context of connecting with community. Frankly I think that's really a healthy and safe way, as long as the Shaman that's administering these knows what they're doing. Molly: It could be transformative, but it could be problematic if people don't have a resource for integration or if they take the wrong dose in this environment. Which I recently saw happen, and I know a person who experienced a psychotic breakdown. So I think it's always important when we talk about these medicines to recognize the benefits and the risks, because they definitely go both ways. At the same time, I would say that largely what I'm seeing is 99% of people who are using these that I know personally, are using them in positive and healthy, fruitful ways. About 1% of times you're seeing casualties and you're seeing damage and you're seeing problems. Molly: So I think they're largely carefully dosed and administered very safe, but if they're not, they can be really damaging. So it's important to mention that 1%, because that's what everyone sees in the news. But I just read a great article in Vice about how if everybody were to take psychedelics and think about the environment, we wouldn't be in this huge problem we're in right now, which is people not thinking about the effects of their actions on the environment. What's happening in Brazil is a great example of a lack of awakening in a large population of people. Mason: Yeah. I think it's really important to remember just how low impact and low risk these psychedelics are, but that's in comparison to the gnarliness of the pharmaceutical industry of course. I think that's pretty evident at this point. It's not paranoid. I mean there was, just released in a journal was a study just on Paracetamol here in Australia for the 10 years, I think ending in like 2017. I'll have to look it up and see if I can find it, but I don't know exactly what the numbers were, but it was in that ballpark of like 400% up in heavy liver damage and deaths massively on the rise, and that was studying hospital administered levels. So that's happening here in Australia. Mason: I think that kind of stuff hitting the news a little bit more is great, but then if we start looking at upgrading towards the use of psychedelics in many fabrics of society, I think the duty of care, I like that you mentioned that 1% because the medicine is in the dose and the medicine is in the efficacy, in the style of dosing. Whether it's going to be in a hospital setting hopefully eventually, but then outside when we're looking to psychologically center ourselves, most of the time people in a proper dosage and a proper environment are going to be able to find that. But I quite regularly ... It's been awhile since I've been in that world, since I've been in the Amazon experiencing [inaudible 00:10:48] up in the hills of the Andes and so on, so forth. Mason: I've heavily integrated them, but I just think ... I don't know whether I've just got that, people have the memory of me doing that, but I still quite regularly get people writing to me who have gone way too far down the rabbit hole and essentially end themselves disassociating from reality. Which I definitely felt, I wasn't excessive, but I definitely felt myself having a disassociation from reality and just essentially flying with the condor most of the time. Molly: Right, but you can see the same thing in meditation and- Mason: Oh, for sure. Molly: Any type of spiritual pursuit- Mason: Dude, when you mentioned it on stage, I don't know if you heard, I was the one that cheered. [crosstalk 00:11:36] Molly: Oh my God, I [inaudible 00:11:37] that was you. Mason: We know people that have got into vipassana... Molly: I'm in this whole place right now where I'm really on this spiritual path and I'm experiencing some really profound spiritual experiences, but I'm also aware that I need to keep one foot in reality. I've got a life to live, I've got patients to cover. I've got a book to write. I've got goals to achieve. So I think the real dance of this modern sort of enlightenment movement is figuring out how to be in the state of enlightenment and an effective person in real life. I'm like, "That's my goal," is I'm having these breakthroughs and I'm also getting back into my email and I'm getting back into my life. I have all this work to do, and it's like I want the work that I do in my spiritual life to benefit my actual life, and I want them to be integrated. Molly: This word integration keeps coming up a lot, and I think it's this concept of psychological and spiritual balance, with what's happening internally and what's happening externally. That's the way that I would describe it, and I just made that up on the spot. But there's definitely a desire for spiritual pursuits in a world that's feeling really uncertain. Frankly, everyone's turning to astrology apps because they're all so confused about religion and who to trust and which institutions to talk to and what- Mason: Yeah. What should I do with my life, there's an app for that. Molly: Yeah. Exactly. And should we even reproduce in a world that doesn't seem like it's going to be around in 20 to 50 years. There's a lot of real serious scary questions happening right now in reality, and I think there's a desire for ... There's kind of two types of people. There's people who are going to seek answers, and there's people who are going to be like, "Whatever. I don't know if I'm ever going to find them. I'm just going to try to live my life as it is." Whatever way is fine for you to live. Molly: I dated a guy who was the latter, and I'm more of the former. I think former's first and latter's second, right? Mason: Yeah. I mean that's something interesting as well because I'm really, again, I don't know why I found myself doing that 1% as you are, trying to do that duty of care without trying to come across as a stickler. So I love the ability to seek, but then this is where I think people enter into that spiritual world, and I'm going to be very general here, I do love both of these realms where you're seeking spiritual growth and possibly heading into that psychedelic space. Again, the medicine is in the dose. How much seeking you're doing verse how much are you ... Even outside of hardcore, gnarly, long term mindfulness meditation camps, outside psychedelic world, how much are you doing your chop wood, carry water every day. Mason: This has been something I kind of have struggled with is having my practice somewhat daily, that solid space where I'm consistently learning to come back to my center. What is my center, coming back to a state where I can possibly be parasympathetic when I'm activated, yet my muscles are calm. This is something I'm personally working on at the moment with my friend who mentors me in movement and everything that comes with it, and really expanding that capacity to not be permeated by all these external opinions and really find a place that's tangible and palpable you can sink your teeth into making those decisions. Mason: Will I have another child, you know, and feel comfortable with those decisions. Because that incessive seeking, you know going to the app, going to astrology, what everyone is doing is just trying to scrape off the top without going right down to the source. Where is this, what the fuck is this philosophy? What does it mean? Molly: Right, yeah. Right. They've got to take a lot more work to do that. Mason: A lot of work, and it's not Instagram-able a lot of the time if you're going that deep, and there lies the problem. Molly: I mean I'm going on a meditation retreat in two weeks, and I'm basically going to meditate for five hours a day. I'm not going to have a phone or a journal, and I'm going to have to deal with all of the desires that I have to write and to think and to produce and to integrate and to analyze, and all the things that drive me on a daily basis. I have to confront those and basically be like, "Molly, you just can't. You're just going to have to sit here. This is what you're supposed to do. This is a challenge, and it's going to be probably one of the hardest challenges." Molly: I'm not fully prepared for it, but I'm also the kind of person who just likes to do things that she's not fully prepared for, see what happens. Mason: Yes. Oh I love it. I'm like, "Can't wait to hear about it." Before we- Molly: Hopefully I don't lose my mind, but I'm pretty sure I won't have one. Mason: Maybe lose it just for a little bit. That's okay. Molly: Usually what happens is I end up in a blissed out state and I'm just like ... Everyone's struggling and I'm like, "Ah." But I think this might be harder. I think this might be really hard, so we'll see. Mason: I do love it. I like the integrated approach, to use the I word. Again, I'll just quickly leave, because since we talked about that psychedelic community, I absolutely love, don't get me wrong, I feel ... I don't know, I can speak for myself anyway when I was deep in it. There is somewhat maybe a subtle that, you know, we found the superior healing method. So whatever you seek, we will seek it in this world with the medicines that we drink. The plants will heal us. I guess you can sometimes maybe see a bit of disdain for any other healing modality kind of come up, that it might be supplementary but it won't be the biggest thing. Mason: I think something as simple as therapy can be ... In meditative work, yogic work where you start really un-rustling everything, your plant medicine work, and if it really comes up, this work where I think it's going to take time to integrate that. I think for a lot of people, I think finding a nice level therapist or some other modalities to really bring you back off that arm of development that is the beautiful teachings of the plants and come back to your center. Molly: Yeah. Mason: Anyway, just wanted to kind of touch on that because I feel ... Yeah, I've had increasingly recently a lot of people are honestly on a soul retrieval journey after going down the rabbit hole. Molly: Yeah. Mason: So this kind of is all coming into a wider breadth of work that you do. Molly: Sure, yeah. Mason: You're an MD. I was talking to you about how your style of work ... Well, you mentioned it's really old school. Molly: Yeah. Mason: It's an old school kind of doctor. So you have a select amount of patients. You have a few patients as well you said who you've taken on special cases. Molly: Yeah. I mean I basically have two types of patients. I have the personalized medical research on one end. These are like the weird cases that I just get paid to figure them out and figure out why they're sick and why they haven't been fixed yet by the healthcare system. Usually it's complex chronic disease, so it's got its roots usually in a severe health breakdown that was proceeded by usually some psychological stress that really damaged their immune system. Molly: Usually when someone's under a significant amount of stress and physical threat or psychological threat, if it gets to a certain level, your mitochondria get damaged to a point where they can't defend you anymore. So your immune system is downstream over your mitochondrial function. It essentially just throws off your energy production systems. It throws off your immunity, and infections get in. Then they can further damage your body. Molly: So usually it's always this horrible stress, massive infection, and then they were never the same after. So now you have to sort of reverse engineer their bodies to get back into a state of balance and health. It's a lot of work, but it's like the most satisfying work to do, because you're dealing with somebody who may have been sick for years. You're like, "Okay. I'm going to fix this." Or somebody who's got something that no one's figured out. You're like, "All right, we're going to figure this out together and we're going to get you better." Molly: So I love those cases, but then I also have cases of people who ... Frankly, everyone in America wants more energy, okay? So I figured ... Funnily enough I was trying to study health over the last 10 years, like what is health, how do you define it, how do you measure it. In the process of studying health, I discovered that health is about capacity, and capacity is about capacitives. Capacitives is literally making and storing a charge in your cellular membranes, in your mitochondria, that is an electrochemical gradient generated by the food you eat and the way that you live your life. Molly: It literally charges your cells with energy. That capacity enables you to do work, to run your genetic functions, to express your genes, to produce proteins, to do anything else that your body needs to do, like make hormones. So I've kind of just been going back and back and back and back ... First principles, like what is health, what is energy, what is capacity, and how does that relate to our daily life and our daily function. What are the things that damage that function? Molly: So that's really where my research has come into play and why I started teaching at Stanford, because they were like, "Hey, our students are some of the most talented in the world, but they're also the most stressed out. So how can we give them a course that could actually help them produce more capacity to do greater and better work?" So I had a class of about 23 people, and it ended up being 20 hours of lectures. I read in I think the last two years I read about 1200 papers. So I've been digging deep into understanding how is energy made, how is it used, how are your energy systems destroyed, and really trying to marry this Eastern ancient philosophy of Chinese medicine and Qi, and then marry that with Western science and come up with my own beliefs around what I call and what's known in the literature as health span. Molly: Which is how do you extend life as long as possible without disease. To me, it's all about understanding what are the major causes of disease, what are you most likely to get, and what are the things that you can do in your daily life now to avoid these things from happening. Fortunately, or unfortunately, I test everything on myself first. So I've learned about what it means to make a lot of energy, which is essentially making money in your body, but I've also learned how to spend a lot of energy and burn yourself out. Molly: So I have had multiple rounds of burnout in my life. I had a pretty close call this summer where I was really overdoing it, and I had to take a step back and say, "Oh shit. I'm not living the example right now. I'm really doing too much." Funnily enough, the biggest signal to me this summer was actually the people I was working with were not feeding my energy, they were draining my energy. The thing that people mostly don't realise about health and life is that the quality of your relationships determines the quality of your life. So if your relationships suck, then your life is going to suck and you're going to die young. If your relationships are healthy, you're actually going to live a longer life. Molly: So it's so fundamental to aging well, is like surrounding yourself with people that nourish you and doing work that makes you come alive, you know? Mason: So yeah, hell yeah first of all. Molly: Yeah, thanks. Mason: I'm keen to dive a little bit into it. You know, well health span I like. I like that you bring that up. I mean that's something that everyone just looks at life in a block term. I don't know when I started hearing that term, maybe in the tellomere books, when that was getting really trendy. It was at the end of that term of life for the [inaudible 00:23:48] when you no longer can reproduce cells a lot of the time, along with other degenerative diseases, you enter into the death span. That's for the last however many decades of your life that the medical system can keep you alive. You're in the death span. So I like that, that's a very tangible goal, to keep yourself in that health span. So we'll get into those principles, but in terms of your work, I mean you work for like year long blocks, like a lot of- Molly: Six months to a year minimum usually. It's because you need that amount of time to change someone's life. You need that amount of time to take someone around the corner, because behavior change is hard. Mason: And you go to their homes and work, right? Molly: Yeah. I go to them. I go to their offices. I email them every week. I talk to the client that is sickest on the phone every week. I just literally created a nine page report on the fly for a client who had like 10 questions for me. She's fairly healthy, but she just wanted some answers and she wanted to understand Ayurvedic doshas, and she wanted to understand ... I was like, "Well here, let's talk about why Ayurvedas might be useful. Let's talk about why it may not apply to a Western body, and why there's some major issues in some of the nutritional recommendations that they have. Also let's talk about how, no offense to India, but they're not doing so well in health." So if this worldview is so effective, why do I see so many sick Indians? I'm just not convinced that tons of grains and tons of dairy is the answer to health. Mason: Well especially like it's not going to be raw dairy, right? It's not going to be raw fermented dairy. Molly: No. We're not getting raw fermented dairy. We're not getting non GMO grains anymore. We're getting all this garbage food, so you can't always apply these ancient technologies to modern life unless you can actually have ancient traditional food preparation. And you need to soak and sprout those grains too, and people aren't doing that. So I should've mentioned that in that report, but yeah. It takes a lot of work to do. I'm not against it, and I actually think that the doshas are really valuable for fitness recommendations, because the endomorph, ectomorph, mesomorph is very similar to the ... The ectomorph is very similar to the ... I have to- Mason: Kapha, Pitta, Alpha. Molly: Yeah, exactly. So you can actually look at these types and you can- Mason: Is it, no, not alpha, vata. Kapha, Pitta, Vata. Molly: Yeah, Pitta is more like mesomorph. Kapha I believe is more like ectomorph, and endomorph is like the last one. Point is that there's body types, and there's those skinny people who have these amazing metabolisms who could literally just crush carbs and they're fine. Then there's the people who are like they even look at a carb, they gain weight, right? Those people legitimately have slower metabolisms than the person who's got the faster metabolism. Then there's people like me who are in the middle, where if I eat carbs I gain weight, if I cut the carbs I lose weight like that. So it's literally I'm lucky. If I lift weights, I get muscular. If I don't lift weights, I get lean. If I do cardio, I get lean. Molly: So it's all about this balancing of your energy and your metabolism with these patterns that we're seeing with people, that can change by the way, depending on your genetics and your location where you're living in and what you're eating. But anyway, so yeah. So there you go. Mason: Well I like that you're working ... So you're obviously working, because you've got executives and tech people and kind of high flying CEO kind of clients as well, so it's a nice balance. But obviously they're going to be dealing some of the time with something debilitating. But as well, like if they're not going to- Molly: Oh yeah, sometimes they just want to be really healthy. So I was writing this book called The Hour Between the Dog and Wolf. It's about the biology of trading, and I am working with a hedge fund founder who is kind of like a character off of Billions, except for a lot nicer. So he was having a bad year, and when you lose, you have high cortisol levels and you're in a fear based state and your testosterone levels tank. Molly: When you win, your testosterone levels go up and it's like, "Boom." So there's this effect on your body and your biology that can literally change your performance, and your performance can change your biology. So I was trying to get this guy back into a state of high testosterone. So I was like, "Look. Your testosterone sucks. You've had a bad year. We want to get you back into a place where you're winning again." Molly: So I got him to start weight lifting. I got him on a different type of dietary style. I got him to start doing certain things with his supplements, and low and behold, his testosterone doubled and he's in a much better place right now. So it's cool when you can teach a person about what's going on inside their body, give them certain behaviors to do, have them implement those behaviors, see the labs change, and then the person's like, "Oh my God. This is fucking awesome." Now this [inaudible 00:28:45] Mason: So with the initial testing, because I think it's like a lot of people ... As we talked about before, I like that you're offering somewhat of a bridge, but a legitimate bridge. Not just like a, "I'm a health coach," bridge- Molly: I'm a data driven ... I mean I am looking at the body as a very complex machine that needs multiple ways of attacking different problems and balancing different energies. Some of the energies by the way are not always physical. Sometimes this stuff is spiritual, and I have a questionnaire to identify where in your health do you have the biggest problems. Sometimes a person's health is actually, it's a spiritual problem. They really have had some sort of awful life event that has just set them on a course of really bad luck and bad experiences, and they need to focus on that and not on biology. But a lot of what I do and what my bread and butter is is biological health optimization. Molly: So looking at the body from a molecular perspective and saying, "Okay. This is your lipid panel. This is what your LDL particle numbers look like. This is what your diet looks like and this is why your diet has changed these numbers. This is what your carbohydrate metabolism looks like. This is what your amino acid metabolism looks like. This is why you have an imbalance in amino acids. This is why you need this one specifically versus that one. This is why your cortisol levels are off and you're completely exhausted and you need some Jing herbs to revitalize yourself because you're literally burned out." Molly: Or maybe a person needs detoxification because they've gotten super high mercury levels from eating way too much sushi, which was me last year in Japan. Then sometimes I'm looking at the microbiome and saying, "Okay, we need to get you on some personalized probiotics because your microbiome is totally imbalanced and we need to get you back to a better state. If you don't get into a better state, you're gonna develop inflammatory bowel disease because you have early markers of that." So it's a lot about prediction. Molly: This concept of P4 medicine, which I really like, that Leroy Hood coined, and it's personalized- Mason: What's this called? P- Molly: P4. Personalized, predictive, preventive, and participatory. I really like it because it's a framework of thinking about medicine before things become full blown disease. Full blown disease is hard to reverse. I mean you are dealing with pathology on a molecular level that is like a broken building. It's a lot harder to fix that than a building that's got a water main leak that you're like, "Oh shit. We got to fix that water main leak, but if we fix it it's not going to completely collapse." Or like a building that has, like you're in the kitchen and there's a grease fire. You got to put that out now, because if you don't that's going to set this whole thing on fire. Molly: It's really about ... Or maybe the building just has some ice and you're like, "Okay look, this building needs some upkeep. It needs some better cleaning." Just go fast, fast more often. Clean out the garbage and you won't have all this crap growing that shouldn't be growing. So I really look at the body as architecture, and I look at the architecture as like are you building your body out of marble and really good quality steel or crappy materials that are going to break down once a big storm hits. It's about looking at the parallels between nature and your own physiology, because you are a microcosm. You are in yourself a living, breathing organism that is basically changing constantly. Molly: If you're not doing regular tuneups, you're not going to know when things are not working out well. So I did my own labs this summer because it'd been about six months since I'd done them. I was like, "Ah shit, my microbiome has been definitely affected by my stress levels and my diet. I need to increase my protein. I need to decrease my saturated fat. I need to change my probiotic regimen and I need to detox." So I started doing that about a month ago, and I'm already feeling like holy shit, so much better in one month. It's astonishing how just knowing what to fix and going after those areas is so much more effective than throwing darts at a wall and hoping something sticks. Mason: Well I like that you're providing that service that's that bridge between you taking it on yourself and understanding the patterns of your body and being able to affect it, and basically get on top of little symptomatic responses and grease fires that come up. But the other side of that is where most people are trying to bridge between, is like the practitioner office, whether it's a naturopathic office or even possibly with a GP. Is MD just like, or is it GP? I don't know if you have GPs. Molly: General practitioner. I'm a general practitioner. Mason: Oh you are? Okay. Molly: I'm the most general of practitioners, because I literally do so many things. I'm super broad. Mason: Yeah. I think GP is that 15 minute stint in the office [crosstalk 00:33:44] Molly: A primary doctor for the most part, but also anybody who's not board certified in one area is a GP for the most part. So I'm not a primary doctor. I'm not the doctor you call when you've got the flu. I am the doctor that you deal with when you want to improve your health or dig real deep into why you are so sick. Mason: Well that is something I think a lot of people, yeah, you're providing that ... The amount of data that you go into, that bridge to go, "Right, you don't want to end up in any of these clinics or offices. You want to be taking complete understanding and responsibility for the patterns of your health." So you take people essentially through that program, and then when they come out the other side, from the sounds of it, they're incredibly informed about the way their body works. So I think- Molly: Yeah. It's a lot of education. Mason: Yeah. So you're using a lot of testing, which I really like. I think perhaps people listening ... I think it's something that is quite available. I think DNA testing, microbiome, and you're doing hormone panels, is that right? Molly: Mm-hmm (affirmative). Hormone panels, microbiome testing, nutritional testing is probably the most valuable thing I do is literally just testing the body for vitamins and minerals and neurotransmitters and carbohydrate metabolism, fat metabolism, markers of dysbiosis, markers of oxidative stress. Like looking under the hood. Then just basic labs, like organ system function, anemia, hormones via blood and urine, and the whole hormone cascade. Then looking at certain specialty labs if necessary, like immune system function. What else am I doing? Molly: I do some panels of infectious agents, just because viral infections are pretty common and yet overlooked by a lot of doctors. They just did not teach us to test for viruses when we were in medical school, even though they're super common. Mason: Well I think that body of work is coming up in the literature. It's like there's been a lot on stealth infections recently. Molly: Oh yeah. Mason: The amount of times that it is going to be a stealth viral infection- Molly: Oh yeah, or intracellular bacteria. Like syphilis, Lyme Disease, mycoplasma, those are nasty. Mason: Well and I think what's happening a lot of the time for people who ... I was speaking to a practitioner over here, and she kind of solidified the idea that you start getting better on one front and you start feeling fantastic because you've gone after perhaps the spirochetes involved in Lyme, but then you've had a viral infection that's been sitting there dormant waiting for the health of a cell to get to a particular point that it can use it to reproduce its agenda. Then all of a sudden you start going down again. So that's for a lot of- Molly: These things are nasty. You got to get their whole life cycle. You've got to look at the life cycle and be like, "Okay, how can I interrupt this? How can I interrupt this?" That's why antivirals concurrently with Lymes treatments are really important, because as your body starts activating and your genes start getting expressed, those viruses get into your genes. They get into your own genetic code, those assholes. Mason: Yeah. Yeah, they are. They're opportunistic. Molly: They're so smart. Mason: That's why I think even with Lyme, it's like Astragalus, Japanese knotweed, Cat's Claw, that's why they're constantly being thrown out there. They have that cross section where they can be such effective antivirals. Even just having- Molly: That's amazing. Mason: It's just like even having that in your lifestyle, speaking of getting to understanding symptoms and understanding- Molly: What are those called? Which ones did you mention? Mason: Astragalus or astragalus. Molly: Yeah, astragalus and- Mason: And Cat's Claw. Molly: Cat's Claw. I didn't realise Cat's Claw was an antiviral, but I think that makes sense. Mason: Yeah, big time. I mean you can think like especially in the Amazon, if you're going to need an antifungal in your diet because you're going to have fungus bringing you down. So that's the Pau D'Arco. Then you combine that with the amount of viral activity that's going on there within that sopping wet jungle, that's where the Cat's Claw is probably ... It's one of the primary medicines if you get in there, especially one of the primary clinical medicines, but also for me it's one of the primary preventative medicines that I just kind of keep on rotation. Molly: Amazing. Mason: It's like I had to take it off SuperFeast, and this was- Molly: Why? Mason: It's just really hard to get a good source at the moment. Yeah, the quality's just getting a bit crap. I've now found someone that's working with some small tribes who are basically doing Cat's Claw in that Di Tao style. That's how we source herbs, Di Tao. It just means getting it from their spiritual homeland and crafting it in a way that leaves the environment better than when you found it, and also just like- Molly: How do you pronounce that? What is that thing you said? Mason: D-I, Di. Molly: D-I. Mason: And then Tao is T-A-O. Molly: Tao. Mason: Yeah, Di Tao. Molly: Oh wow. That is the greatest thing. Mason: Well I mean it's just a sourcing philosophy, I mean just being able to get the wild thing and procure it yourself, that's like if you're doing that yourself then that's essentially the most ... That's Di Tao to the absolute extreme. You don't need to label it Di Tao, that's just you getting your herbs. But in trying to describe to people how, like say we're sourcing Chinese tonic herbs, Di Tao it's kind of more of this living and breathing sourcing philosophy that's ever moving. It's not like organic is static. You tick boxes and then you can put a stamp on. Mason: Di Tao, you're in constantly trying to get the growing or sourcing, whether it's foraging wild or growing it in a farm, closer to its original state. You're ensuring that you're not using irrigation, definitely not using anything like a pesticide or external soils or anything like that. But has a lot to do with making sure that you're in regions, whether they're mountainous or valleys or whatever it is, to atmospherically just make sure, and temperature wise to make sure that you're going to get a herb that has the most punch. Basically ensure that the herb has the Jing, Qi, or Shen within it. Then you constantly go down to make sure that you have the full spectrum extraction of the herb that just keeps it all together. Molly: Amazing. Mason: That's kind of like Di Tao. So yeah, hopefully we'll have a Cat's Claw soon, because we found someone basically doing it in that style over in Ecuador, which is like [crosstalk 00:40:29] Molly: I mean, so I just got into Chinese herbs a couple years ago because I went to Erewhon Market in LA, and I was having a really exhausted week. I was just so tired, and I saw these elixirs. They were selling them for like $16.00, and I was like, "All right, well I'm in town. It's a fun thing to buy, an elixir from Erewhon, so we're just going to- Mason: It's the funnest way to break the bank when you're in LA. Molly: It's so great. You just drop $100 easy, like no problem. All the prepared stuff they make, that's the best by the way. They bake the best kale chips in the world. But the point is I had this elixir, and I remember just being revived, like totally revived. I was just like, "This is absolutely astonishing how good I feel right now." So I ended up buying all the separate ingredients of this elixir because I was just like, "I'm just going to have to make this regularly to get my Jing back." It was all about Jing herbs. I remember just feeling like, "This is the answer." Like as somebody who has the tendency to ... When I make energy, I just want to go and spend it. I mean my sister said, "Molly, if you're not working, you're partying." I don't party that hard anymore, but I have had a tendency to just burn the candle on both ends because I really enjoy life and I really want to feel alive. Molly: I try to simmer down a little bit, but then I end up going back and doing stuff. But man these Jing herbs, it just revived me. I remember thinking, "This is so incredible that I just discovered this whole new world of medicine." There's apparently 50 Chinese herbs that are like the traditional- Mason: The tonics. Molly: Yeah. Mason: A few more but there's like [crosstalk 00:42:09] It depends. There's a few official stories and things people have picked up and run with. Tonic herbalism and superior herbalism, it's wider than just like, "These are the top 50." It's a system. There are herbs which are considered superior that are there to basically ... That's about nourishing life, but some of them aren't the absolute top. Some of them are just somewhat supporting and bolstering to those and make it possible in that tonic herbal system. But basically, yeah. [crosstalk 00:42:41] Yeah, coming from that world of like Truth Calkins put together that Erewhon tonic bar. He worked with Ron Teeguarden. So yeah, that's like I definitely know that well. Molly: Yeah. But I mean the hard part was, is actually I couldn't get ... For this tonic I couldn't get deer antler velvet. I was just like ... This is how I found out about your company, as I was like, "I can't get any deer antler velvet. There's literally no one in the world that I can get this from." Then I was like, "SuperFeast." I remember when a friend of mine from Byron Bay told me about your company. So I went online and I bought it and had it shipped. I was just like, "What is this magic?" I don't know the shelf life of it. Do you know the shelf life of it? Is it pretty decent? Mason: Two years. Molly: Okay, cool. I can still use it then. But yeah, it was this magical ingredient that I wanted to find. Then I saw you guys at the conference and I was just like, "Oh my God. His mushrooms are here for free. There was this whole room of free swag." I was just like, "Mason's Mushrooms are free? Like how come he is giving these away. This is so valuable. This is the most valuable thing in this room." I took like three bottles. Mason: Yeah, good. I was hoping you would. I'm glad you got the deer antler. Molly: I have a story for you. Mason: Oh yeah? Molly: I had a girlfriend who had not had her period in like a year because her husband is dealing with cancer and she was in a really serious stress state. She started taking your mushrooms and she got her period in a month. Mason: So good. I love those stories. It almost brings a tear to your eye. Molly: I know. Mason: Because when you understand the repercussions of that that actually means- Molly: Yeah. I was just like, "She needs adaptogens. She's in way too much stress. She's not in a state where her body can reproduce and she needs to get into a state of calm again." Honestly I saw her in a few weeks after she started the supplements I gave her, and she was like a totally different looking person. It was amazing. People don't realise that the stressed state, the body will always prioritize survival over reproduction. So there's a lot of women complaining of not being able to reproduce and having all sorts of hormonal dysfunctions, and you ask them about their lives and they're like, "Well I'm not stressed." It's like everyone is so complicit with the level of stress that we have that no one believes they're stressed anymore. Mason: Yeah, that's it. Molly: It's like, "I'm super high stress." Even I was in the state of denial even six months ago. Because I was doing a startup, I was working as a doctor and I was teaching at Stanford, and I was just like, "Yeah I'm not going to lower my stress anytime soon because this is what I do. I'm a top performer." There was a point where the world, the universe, my body was just like, "Oh just wait. Just wait. Give yourself a couple more months of this." I got around to the summer and I remember looking in the mirror being like, "You have exhausted yourself. You look exhausted, and it's time for you to take a step back and start recalibrating this stuff you're doing because you just performed a lot, but you just ran a marathon. You need to chill." Mason: Yeah. You can never stop recalibrating and reading those patterns man. Molly: You have to keep listening and listening. Mason: There's so much clinically about stealth infections, stealth inflammation. Stealth stress isn't something, and you exactly said it, and I kind of sometimes just ... There's so much going on and I'll just run at a million miles an hour, and I know I have had the capacity to do that in the past, and especially when I've had my practices in place that I've been able to maintain that level, and at the moment ... I'm really reevaluating at the moment, especially I'm at the back of three weeks just with Aiya while Tahns is over studying in the States. Just with that, little things just get lost within the personal practice, and yet I don't take ... I just allow them to be eliminated and just, as you did as well, just a million miles an hour and all your projects and everything, and bit by bit that stealth stress starts to creep in. You go, "You know what? I'm okay. I'm actually not that bad." Mason: Then the accumulation that starts to occur within your nervous system, within the endocrine system, and then if you have a high standard, which is what I like about your work in teaching this, understanding that optimal general high standard that you have for yourself, and that reading these subtle symptoms and then knowing that you have the ability to utterly change the flow of your lifestyle, that's where it lies in the begining. Molly: This is the power of, and this is really the whole aim, is recognizing that there is no magical day where you're going to be optimally healthy. There's this constant rhythm of life which is always changing, and there's going to be times where you're going to be pushing it hard, and there's going to be times where you have to recover. If you don't, it's like athletes. I told everyone, "Look everyone, I'm on an off season right now." My off season involves writing a book proposal, traveling, speaking abroad, running my practice, but frankly, and I'm going to incorporate a company and get it started, but I'm not going to be overextending myself during this two month period. Molly: This is about restoration. This is about recalibration. This is about reconnection with my community and my family, but it's not about always being go, go, go, go, go. It's about recognizing everybody can take a break. You can take a week long vacation once a quarter. You can take a day off once a week. You have to give yourself time to recover. That is the natural style of life. Life is not constantly always stormy. There's times of calm and there's times of stress, and if you don't follow those patterns and you're always in the storm, then how are you ever going to recover? Molly: You're going to use up all your resources. This is really the core of health. It's about recognizing that you're going to build capacity and you're going to spend it. You're going to build it and you're going to spend it. It's like having money in the bank. But your major goal should always be, "How am I making compounding interest decisions that lead to better and bigger capacity so I can handle more and so I can actually do more without breaking?" This is how you level up in your life. It's like you don't push yourself and waste your energy completely, you reserve some of it in the back and you invest that energy in things that are going to build you up. Those adaptogens, the food ... They're not cheap, but they're worth investing in. Molly: The food you eat, like I spend double what most people spend on food, and I also fast more often than most people do, so I probably spend about the same. But I'm doing these practices to build my capacity, and I'm doing these things that I know are going to lead to better health long term. So that's really the main message of what I'm trying to teach people. It's really about what is the minimum number of healthy things you can do to optimize your health so that you have this constant state of, "I'm still in the process of moving in the right direction of health," even though you're not always going to be at the highest performance state. Mason: I completely agree. I always, again, whenever I talk about this ... It's absolutely true, and it doesn't matter how many times people hear this simple message, and I feel like you've put it quite a bit differently. But I always, I hear within myself the not possible-ness. I've worked with a lot of mums especially over the years, and you're feeling that's like ... If anyone's feeling that, it's not just mums of course, it's everyone, but that bogged down. For me it was a young man wanting to not grow a business but go and create the best educational resource. Mason: I realised for me what was making it not possible, which was I feel like most people needed to kind of have on the side as an acknowledgement, when they hear this ability that you need to be able to maybe take a day off, do these kinds of things to keep you at optimal, is that you really need to go in and do some work to see where your societal or family programming has really put in some values that aren't actually yours. Because that's where, like the moment me and Tahns really realised that just, or for myself as well, I was just set to maximum velocity. Just in the business for example, I'm just like, "It's not possible to just slow down." It's just like there's so many things to do. It's just like, "Well how about we just don't do them as fast." Mason: It's like with expanding to America, this is ... Tahns is like the GM of the company. She's copping that burden essentially if we go really quick, and for us to get to the point with a bunch of other decisions, we've over the last years realised, "Why are we trying to go so fast? We're not compromising our sourcing or anything like that, but why don't we just slow the fuck down? Why don't we just learn the real why of why we actually want to do these things?" I immediately just realised that that programming from the current entrepreneurial scene that I'd decided to take on myself, and it's- Molly: Totally. It is. And everyone's miserable and they act like, "Oh look at me on my Instagram how fucking awesome my life is." Everyone's so unhappy underneath it all. You're like, "Actually the people I want to spend my time with are those entrepreneurs that are content, those entrepreneurs that are saying 'I do this because I love the work,' those entrepreneurs who basically inspire me to continue to grow in every direction and not be ..." The thing that really sucks about the entrepreneurship sort of mentality is that there's a lot of people who are just dopamine and novelty driven. So there's a sense of like it's never enough, and if you let that permeate your life of it's never enough, then you'll never be happy with your partner. You'll never be happy with any company you've built. You'll never be happy with your cofounder, and you'll always find a reason to find something wrong with your reality. Molly: Frankly, no matter how big of a success you can have, you'll never be happy with that level of success either. So like when I finished teaching at Stanford this year, I thought, "Okay. The next obvious thing I should do is just found a tech company, because that's what you do in the Valley. You just found tech companies." I immediately- Mason: That's so wild to me. Molly: Oh totally, right? I was like, "Okay universe, I need this type of cofounder. Give it to me. I need literally someone to do this and this for me," and the next couple days I found these guys. They actually contacted me and they were like, "Hey we're looking for a doctor like you to work with." I'm like, "Well funny, I'm looking for co founders like you." You've got to be really careful with how you ask for things, because you may get them, and then when you get them you may not actually like them. You can end up ... I just think that there's this super fast mentality of everything has to go so fast, everything has to be so so quickly found. A lot of things in life take slow and tender caring and nurturing to build. Molly: There is this desire I have of building something slowly and methodically, carefully, and not being chained to venture capital money, which I think is part of the reason why everything is so ... People think that they have to grow so fast, and they're so unhappy. There's frankly an unhappy relationship with venture capital. But at the same time, I think there's never been a better time to be an entrepreneur, so I'm not telling people not to do it, but I think the thing that I've learned from watching people is seeing who's doing it right and then who's maybe not doing it so right. Maybe who's doing it in a way that just isn't actually bringing them life satisfaction, you know? Mason: Yeah. I like to think of it like who's doing it unique, because of course everyone's going to be [inaudible 00:54:48] Molly: I love that, because I mean there's definitely enough people doing it in a way that's like, "Drain your energy. Drain your capacity. You'll deal with it when you exit." There's a lot of that. Mason: I love it. Hey, since I've got a bunch of other things I want to talk about, but I know we're probably like- Molly: Part two? Mason: Yeah, maybe like ... We'll do a part two for sure. I've never done like this before, but how about like a fire found? Is that what they're called? Molly: Oh yeah, sure. Mason: All right. So everyone just know that these are huge topics and probably maybe on another podcast we'll get a little bit further into it, but I just want to get fire round recommendations and takes on first bone and teeth health. Molly: Oh yeah, okay. Your bone and teeth health has everything to do with your diet, so if your diet is high in sugar, you're going to decay your mouth because you're going to grow the wrong bacteria in your oral microbiome and they're going to produce acid. That acid's going to break down the enamel, and that's how you're going to get cavities. So cut the sugar out of your diet. If someone hasn't told you to stop drinking soda by now, give me a fucking break. I'm sorry for cussing, but soda does not belong in the American diet or the Australian diet or any diet of human anywhere in the world, period, end of story. Okay, off that rant. Molly: Minerals are really important. You get them from usually high quality sources of water. You get them from fruits and vegetables. You get them from meats. You get them from healthy foods. You need minerals. Shilajit's a cool source of minerals that I started taking, just be careful with the dose because if you have too much Shilajit you will get way too energized. [crosstalk 00:56:23] Mason: Yeah, I mean it's a weird industry as well. It's getting pretty unsustainable that one as well. There's a couple of good ones, I think like Omica. But yeah. Molly: Does Shilajit go bad, because I feel like it looks like it never goes bad like honey. Mason: Yeah. I mean it's kind of like that. If you have the tar, then it's got like a long shelf life. Molly: I don't think it goes bad. I feel like it's got to have years. Okay, other teeth things. People don't floss. Flossing is the key to good teeth. If you don't floss your teeth, you're going to have basically a large amount of surface area that's never been touched. So that's like not brushing your teeth. That's gross, so gross. I love oral health. I could talk about it for hours, but the quality of your diet will determine the quality of your teeth. Mason: I love it. I saw on your Instagram that you're just making up a nice juicy broth for yourself, always going to help as well. Molly: Yeah. Broth is so good because you need those minerals from the bones. Mason: Well let's look really quickly, let's just like ... I wanted to talk about this a little bit more, but one of the things I really love about your, especially your Instagram, is your focus on food preparation. I assume it's something that you focus a lot in the work that you do. Molly: Yeah. Food is everything, food prep. I mean sourcing, I source like a chef because chefs know where good food is made and sourced. So people don't understand that there's markets everywhere. Go to the market, get your best food, and then keep your plants alive. Plants want to live. Certain plants want to live outside the fridge, certain plants want to live in the fridge. Most plants that have stalks want to be in water, so you should put them into water and then put them in the fridge, because they want to stay alive. Molly: Other plants like leaves want to be in like a greenhouse, so you put them in a bag with a piece of paper towel, and it'll keep them alive in a way that won't let them die. Make some sprouts. Sprout your own sprouts. They're super easy to do. Ferment your own foods. Mason: Just get in there, yeah. Molly: Just get into your community and get into local eating. Local produce is the highest quality nutrient value for your buck, and eat organic. Frankly it's just better for you. It doesn't have as many pesticides. But if you can't eat organic, still eat fruits and vegetables because it's still better for you than not. Just avoid the dirty dozen in America. Then with meat it's all about the sourcing. It's all about the quality. Grass fed, pasture raised, grass finished. Do not eat grain finished meat. Wild fish, know your fishmonger. Talk about where the fish comes from. Molly: Choose sustainable fishes and don't over consume. We can all fast more. We don't need to eat every day, turns out. Humans don't have to eat every day. You can cut your grocery bill just by not eating as much. Nuts and seeds generally like to be soaked and sprouted, just be aware that you're going to get a lot of anti-nutrients. I overdo the nuts and seeds. This is a known problem. If somebody out there wants to give me advice on how to stop doing this, I don't know how ... I don't have the answer because it's my biggest issue right now and I still consume lots of nuts and seeds, and my Omega 6s are too high because of that, so that's a problem. Mason: A lot of almonds in there? Molly: Too many almonds. Mason: Almonds, I think it's a thousand to one ratio of Omega 6s to 3s. Molly: All right, I'm just going to cut out almonds. I'm going to cut out the almonds. That's the key is the almonds. Mason: Yeah, just try the almonds and then see how you go. I love it. I mean I hit that message every time. Here everyone's integrating, like listening to the SuperFeast podcast, a lot of people are integrating tonic herbs into their kitchen. But what I like is for them to ... It needs somewhere to land within the kitchen. It needs a real culture. Just on, like crossing over to even psychedelics and Michael Pollan. His later book kind of rocked the world to change your mind, but he's a food journalist. I think we spoke about him. Are you a fan of his work? Molly: I know him. Yeah, he's awesome. Mason: You know him? Molly: Yeah. Mason: He's the legend, right? He's such a- Molly: He's a legend. Mason: After everything that he's researched, his whole thing comes down to just prepare your own food and know where it comes from. Molly: And eat mostly plants and a little bit of meat if you want some meat. Mason: But yeah, eat real food. Not too much, mostly plants. Right? I think that's it, unless ... Yeah, I mean I know there's a lot of contention in the diet scene no matter what, but that personal food preparation you can never come away from it. Molly: The key is learning these basic techniques, like basic techniques. Get a blender, blending ... Everyone likes baby food, I don't care what you say. Purees make everything delicious. Broth plus vegetables equals magic. Just make baby food, just make it. You'll love it, I promise you. Just make purees. Mason: I got to use my blender for something but hot chocolates one of these days. Molly: Right? Make your own cacao. Make your own ... I don't know, just make your own stuff. It's not hard to make. Just learn to use a blender, learn to boil water, learn to roast, learn to saute. These are basic techniques. Mason: Learn to slow cook. Molly: Slow cooker. Oh yeah, slow cooker's got to be the easiest thing in the world. Mason: Got to be the easiest thing. Molly: Honestly just follow a recipe. Once a week learn a new recipe. Just teach yourself. Then make salads. Salads are dumb, I mean you just got to chop shit and make a dressing. Mason: I love it. Look, final question before we bring this home. If people are going to start getting to understanding the patterns of their body, the symptoms of their body, I know you work with a lot beyond that. You look at emotional reactivity. There's a lot here for people when taking sovereign control of their own health to get on top of. Molly: Yes, sovereign control of your health. Mason: We've talked about the testing which people can go and find a practitioner. I know I'm kind of like back ... Need to kind of get on top of that, it's been a while since- Molly: Try to find Genova Diagnostics. They're my favorite company. They're a global company. They're easier to find in England.
Have you ever wondered if there is a different way to teach babies to eat other than with pureed, jarred baby food? Listen in to this episode featuring guest, mom, and New Trier teacher, Jessica Reimer to hear more about the pros and cons!
Ellie Trefz, feeding therapist extraordinaire, returns to join Betsy and Jen in a lively discussion about starting solid food with your baby! Solid food is just for fun, says Ellie. Does Betsy agree? What about nutrition and balance? What about preventing picky eating from the start? Listen in to this episode for tips, ideas, and in preparation for a fun adventure with your infant!
Baby led weaning and purees are both perfectly acceptable ways to introduce a baby to solid foods. But this topic gets crazy heated among moms! We’ll talk through why so many folks believe there's just one right way to approach this milestone and whether you can combine the methods (spoiler: We sure did!). And we’ll get into some basics of BLW with our guest Megan McNamee of Feeding Littles. Check out our show notes at comfortfoodpodcast.com, and tell us whether you're on Team Puree, Team BLW or Team Whatever The Heck Works! Email comfortfoodpodcast@gmail.com, or find us on social: @v_solesmith, @yummytoddlerfood & @yummyfamilyfood.
Baby led weaning and purees are both perfectly acceptable ways to introduce a baby to solid foods. But this topic gets crazy heated among moms! We’ll talk through why so many folks believe there's just one right way to approach this milestone and whether you can combine the methods (spoiler: We sure did!). And we’ll get into some basics of BLW with our guest Megan McNamee of Feeding Littles. Check out our show notes at comfortfoodpodcast.com, and tell us whether you're on Team Puree, Team BLW or Team Whatever The Heck Works! Email comfortfoodpodcast@gmail.com, or find us on social: @v_solesmith, @yummytoddlerfood & @yummyfamilyfood.
Baby led weaning and purees are both perfectly acceptable ways to introduce a baby to solid foods. But this topic gets crazy heated among moms! We’ll talk through why so many folks believe there's just one right way to approach this milestone and whether you can combine the methods (spoiler: We sure did!). And we’ll get into some basics of BLW with our guest Megan McNamee of Feeding Littles. Check out our show notes at comfortfoodpodcast.com, and tell us whether you're on Team Puree, Team BLW or Team Whatever The Heck Works! Email comfortfoodpodcast@gmail.com, or find us on social: @v_solesmith, @yummytoddlerfood & @yummyfamilyfood.
Virginia's baby Beatrix just turned one! And she's sharing their journey from spoon-feeding mushy banana to self-feeding all the foods. We also discuss why the decision of when to start solids with your baby can feel so fraught. And Megan McNamee, MPH, RDN, CLT of Feeding Littles joins the conversation to share some tips. Don't forget to visit our show notes at comfortfoodpodcast.com. And email us your starting solids stories or questions at comfortfoodpodcast@gmail.com.
Virginia's baby Beatrix just turned one! And she's sharing their journey from spoon-feeding mushy banana to self-feeding all the foods. We also discuss why the decision of when to start solids with your baby can feel so fraught. And Megan McNamee, MPH, RDN, CLT of Feeding Littles joins the conversation to share some tips. Don't forget to visit our show notes at comfortfoodpodcast.com. And email us your starting solids stories or questions at comfortfoodpodcast@gmail.com.
Virginia's baby Beatrix just turned one! And she's sharing their journey from spoon-feeding mushy banana to self-feeding all the foods. We also discuss why the decision of when to start solids with your baby can feel so fraught. And Megan McNamee, MPH, RDN, CLT of Feeding Littles joins the conversation to share some tips. Don't forget to visit our show notes at comfortfoodpodcast.com. And email us your starting solids stories or questions at comfortfoodpodcast@gmail.com.
The Mixology Talk Podcast: Better Bartending and Making Great Drinks
https://www.mixologytalk.com/131 Everything tastes amazing in the summer! Here are some ideas for preserving those great seasonal flavors to enjoy in your cocktails year-round.
My guest today is Annabel Karmel, Annabel is the best-selling children's food author and television personality She has written a whopping 41 books which have sold millions of copies worldwide. She has also created supermarket food ranges, weaning equipment and smartphone apps. With her app being the number 1 food app in Britain. Annabel was awarded an MBE in June 2006 in the Queen's Birthday Honours for her work in the field of child nutrition. She has been described as the undisputed category queen in baby food and It’s not for nothing that Annabel is known as the Princess of the Purees.
Learn how you can use nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals.When the New York Times bestselling book Sneaky Chef took off, author Missy Chase Lapine knew parents were finally getting their kids to eat healthy with hidden veggie purees (aka Blends). What surprised her, though, was that those same parents were using Blends in their own recipes and feeling more energized. Taking her cue from those parents, Missy is on a mission with her new book, Sneaky Blends, to show how anyone can eat healthy without sacrificing taste.Starting off with fifteen signature Base Blends, such as Butternut Squash-Apple, Black Bean-Blueberry-Baby Kale, and Carrot-Sweet Potato, Missy explains how these nutrient-packed blends can kick start your healthy lifestyle.Listen in as Missy joins Andrea and Lisa to discuss her new book, as well as some tips for getting started with the Blends.
Want to turn your favorite comfort foods from forbidden to healthy in seconds?Want to turn your favorite comfort foods from forbidden to healthy in seconds?In her new book, Sneaky Blends, Missy Chase Lapine offers 10 quick and easy ways to slip blends into everyday meals, including: Add them to the morning omelet, stir them into soups to create creaminess without the dairy. Use them to replace more than 50% of the fat and sugar in baked goods. Take tuna and chicken salads to a whole new level by cutting the mayo and replacing with blends. Missy gives you tools you need to use the same blend technique she pioneered in her kids-focused book, The Sneaky Chef, to round out your own meals with healthful, hidden nutrients tucked inside.With recipes such as Seared Salmon with Dill Sauce using the Broccoli-Pea-Spinach Base Blend, Meaty Mushroom Bolognese using the Carrot-Sweet Potato Base Blend, and the Skinny Chocolate Cake using the Black Bean-Blueberry-Baby Kale Base Blend, Sneaky Blends is packed with delicious, simple recipes whipped up with nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals.Listen in as Missy joins host Lisa Davis to share examples from the book and how you can get started with your own sneaky blends.
Want to turn your favorite comfort foods from forbidden to healthy in seconds?Want to turn your favorite comfort foods from forbidden to healthy in seconds?In her new book, Sneaky Blends, Missy Chase Lapine offers 10 quick and easy ways to slip blends into everyday meals, including: Add them to the morning omelet, stir them into soups to create creaminess without the dairy. Use them to replace more than 50% of the fat and sugar in baked goods. Take tuna and chicken salads to a whole new level by cutting the mayo and replacing with blends. Missy gives you tools you need to use the same blend technique she pioneered in her kids-focused book, The Sneaky Chef, to round out your own meals with healthful, hidden nutrients tucked inside.With recipes such as Seared Salmon with Dill Sauce using the Broccoli-Pea-Spinach Base Blend, Meaty Mushroom Bolognese using the Carrot-Sweet Potato Base Blend, and the Skinny Chocolate Cake using the Black Bean-Blueberry-Baby Kale Base Blend, Sneaky Blends is packed with delicious, simple recipes whipped up with nutrient-dense purees to create leaner, cleaner yet ridiculously tasty meals.Listen in as Missy joins host Lisa Davis to share examples from the book and how you can get started with your own sneaky blends.
Introducing solid foods without the mess and process of pureed babyfoods. Gill Rapley is this weeks expert and is here to share her knowledge and importance of introducing solids and letting your baby "explore their food". How old should your baby be and do they need teeth? Does Skipping Purees pose a choking hazard? Can it help for Colic? What are good starter foods and how best to prepare these foods? How does breastfeeding interplay with baby lead weaning? And Gill Rapley's 5 tips to getting ready to try baby lead weaning. Plus, this weeks Mommy Matters.
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