Podcasts about Salad

What if your growth problem isn't performance — it's relevance? In this episode, I break down what Dense Bean Salad Girl's rise to 3 million followers and 125,000 subscribers reveals about how growth marketing actually works in 2026. No paid ads. No massive media budget. No interruptive campaigns. Instead, Violet Witchell entered a conversation already happening — about protein, fiber, affordability, and meal prep — and made herself genuinely useful. Her story reveals four shifts reshaping brand growth and customer acquisition today: • Enter the conversation already happening in your customer's mind • Build trust in the margins — not just through campaigns • Design for identity without othering anyone • Recognize that your best marketers aren't on your payroll If you're a CMO or brand leader wondering why: – Customer acquisition costs are rising – Campaign performance feels harder to sustain – Discovery has fragmented – “General market” messaging isn't landing This episode explains what's changed — and what the new growth marketing playbook requires. Because in 2026, growth doesn't come from being louder. It comes from being more relevant. What's slowing your brand's growth? www.frictionlessgrowthlab.com/quiz Violet's substack: https://violetcooks.substack.com/ Violet's TikTok: https://www.tiktok.com/@violetwitchel Violet's Instagram: https://www.instagram.com/violetwitchel/?hl=en

Welcome to Missed Connections, a new-ish game with some familiar twists, in which two pairs of contestants try to guess words and then find the hidden bonds that connect them together. Lex will always tell you when he knows the answer, but unfortunately for him, the players still have to take turns. Jason Snell with Lex Friedman, Dan Moren, Tony Sindelar and Brian Hamilton.

Are you dreading menopause? What if the menopause horror stories you've heard aren't the whole truth? Women across five continents have shared surprisingly different experiences with this inevitable life transition, and their insights might completely change how you approach your own future health.Jenn Trepeck hosts returning guest Zora Benhamou on Salad with a Side of Fries for a groundbreaking conversation about menopause around the world. As a gerontologist who's interviewed over 300 women from Vietnam to France, Zora reveals which symptoms appear universal, which treatments different cultures embrace, and why almost no one's mother prepared them for this transition, regardless of where they live.What You Will Learn in This Episode:✅ How socioeconomic status and stress management impact the timing and severity of menopause symptoms across different cultures and communities worldwide.✅ Why menopause experiences with hormone replacement therapy vary dramatically from Spain's hesitation to France's acceptance, and what this reveals about menopause stigma.✅ The surprising universality of hot flashes and mood swings despite geographic differences, plus which Asian countries show remarkable openness about libido changes during the perimenopause transition.✅ How gerontology research connects the mind-body connection to aging gracefully, and why understanding your entire life course health matters for longevity planning.The Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Global menopause perspectives and how cultural menopause experiences shape women's transitions worldwide05:59 Understanding gerontology research and why the mind-body connection matters from birth through post menopause life08:59 Gathering research from over 300 women about menopause, asking five questions16:21 Socioeconomic status impact on perimenopause transition timing and how stress management affects menopause anxiety levels20:54 Hot flashes: universality versus cultural differences in libido changes and mood swings during hormonal transitions23:08 Hormone replacement therapy attitudes and HRT options 27:19 Understanding menopause as a spectrum with diverse experiences and tools to make the perimenopause transition easier29:02 Breaking menopause stigma through conversation and recognizing menopausal depression as life-threatening, and why knowing it's hormones, not you, can save lives30:47 Cultural differences in menopause discussion from the Czech Republic's ageism to varying levels of openness worldwide33:21 How household support and reverence for older women create better menopause outcomes and easier transitions36:18 Understanding perimenopause starts in mid-thirties with progesterone loss, not just something after age 5038:40 The 103 menopause symptoms beyond hot flashes, including joint pain, anxiety, and sleep issues, are often misdiagnosed39:43 Testing, measuring, and assessing perimenopause symptoms through data tracking and biohacking for better healthKEY TAKEAWAYS:

Welcome to Missed Connections, a new-ish game with some familiar twists, in which two pairs of contestants try to guess words and then find the hidden bonds that connect them together. Lex will always tell you when he knows the answer, but unfortunately for him, the players still have to take turns. Jason Snell with Lex Friedman, Dan Moren, Tony Sindelar and Brian Hamilton.

It's Wednesday which means two things - you've made it to the middle of the week - and it's Easy Eats' day. Kelly Gibney joins me to share a yummy recipe that's full of flavour and quick to prepare.

Full show - FrYiday | T. Hack's controversial portable meat rankings | Jumping off a cliff | Erica wants Slacker to get a spray tan | What's the most offensive curse word? | What makes a salad a salad? | Screen divorce | What would you pay someone to do for you? | Stupid injury | Stupid stories www.instagram.com/theslackershow www.instagram.com/ericasheaaa www.instagram.com/thackiswack www.instagram.com/radioerin

Welcome to the first in a brand new miniseries of ‘grow, cook, eat, arrange', as Sarah delves into the world of colour, and how to use each colour palette to its absolute maximum potential in the garden.In this week's first episode, Sarah shares how the colour system used at Perch Hill came to be, the theories behind mixing certain palettes, and the difference between calm and chaos when combining colours.In this episode, discover:How Sarah's experiences as a florist, gardener and colour-obsessed child shaped her approach to garden colourHow the colour palettes underpin every border at Perch HillWhy misuse of colour can make some gardens feel chaotic The six key colours within each palette, from citrus brights and Venetian velvets to café-au-lait pastels and cool silversWhy no colour is truly “wrong” in a garden, and how the right combinations and contrasts can make even challenging shades singProducts mentioned:Tulip 'Mariette': https://www.sarahraven.com/products/tulip-marietteTulip 'Sarah Raven': https://www.sarahraven.com/products/tulip-sarah-ravenTulip 'Slawa': https://www.sarahraven.com/products/tulip-slawaTulip 'Dom Pedro': https://www.sarahraven.com/products/tulip-dom-pedroTulip 'Copex Cairo': https://www.sarahraven.com/products/tulip-copex-cairoDahlia 'Waltzing Mathilda': https://www.sarahraven.com/products/dahlia-waltzing-mathildaDahlia 'Schipper's Bronze': https://www.sarahraven.com/products/dahlia-schippers-bronzeDahlia 'Tom's Choice': https://www.sarahraven.com/products/dahlia-toms-choiceDahlia 'Molly Raven': https://www.sarahraven.com/products/dahlia-molly-ravenDahlia 'Perch Hill': https://www.sarahraven.com/products/dahlia-perch-hillDahlia 'Lou Farman': https://www.sarahraven.com/products/dahlia-lou-farmanCosmos bipinnatus 'Rubenza': https://www.sarahraven.com/products/cosmos-bipinnatus-rubenzaCosmos bipinnatus 'Dazzler': https://www.sarahraven.com/products/cosmos-bipinnatus-dazzlerCosmos bipinnatus 'Xanthos': https://www.sarahraven.com/products/cosmos-bipinnatus-xanthosDigitalis purpurea 'Sutton's Apricot': https://www.sarahraven.com/products/digitalis-purpurea-suttons-apricotFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

In this episode, we are joined by Health & Lifestyle Coach, Author of Uncomplicating Wellness, and Host of Salad with a Side of Fries Jenn Trepeck to discuss how to cut through the noise of the wellness industry. Jenn shares her science-based approach to reclaiming your health and guides you to trusting yourself again.Tune in to learn:How to navigate the confusion and frustration caused by the modern wellness industry that leads to a cycle of dieting and body distrust.The secrets to developing unshakable confidence by shifting how you measure success and tuning out the comparisons that drain your energy.Practical ways to audit your current health metrics and replace one comparison-based goal with a science-based internal win.Whether you are struggling with what to eat or simply looking to make your health a sustainable priority, Jenn provides the practical tools to help you finally lead your wellness journey with authority. Free Gift: Preview Uncomplicating Wellness + Coaching CallReady to simplify your health? Download a free preview of Jenn's new book, Uncomplicating Wellness, which includes the introduction and first chapter plus a complimentary 15-minute coaching call! This is the perfect way to get personalized guidance and start trusting your body again through the power of nutrition education.Jenn's Giveaway Contribution: Wellness PackageReady to simplify your health and lead your life with vitality? Enter to win an exclusive wellness package from Jenn Trepeck, featuring a personalized health coaching intake, a custom menu plan, and a signed copy of her book, Uncomplicating Wellness!Connect with Jenn: Website | Podcast | Instagram ---Enter the Book Launch Celebration Giveaway!

Think salads are a summer thing? Great salads don't have to disappear in the colder months.If you're craving something crisp, bright, and alive during the winter, this week we're making the most of peak cold-weather produce. We're sharing 10 salad recipes built around seasonal ingredients like juicy citrus, crunchy celery, hearty winter greens, and smart pantry staples.By the end of this episode, you'll:Discover make-ahead–friendly salads that work just as well for meal prep as they do for entertainingFind stunning, flavor-packed salads that might completely change how you cook with celery, citrus, and even Brussels sproutsLearn which two salads are hearty enough to stand alone as a full mealPress play now and let this episode change the way you enjoy salads all winter long.***Sign up for our Substack here for original recipes and a roundup from each episode. Upgrade to paid, and join our monthly live Q&A!***Links: Sonya's citrus, pomegranate, mint and feta salad with pomegranate molasses dressingBrussels Sprouts with Pomegranate & Pistachio by Sheela Prakash for NYT Cooking (unlocked)Celery root remoulade by Alice Waters, shared by Full Belly Farm Celery dates almonds parmesan inspired by Six Seasons by Joshua McFadden, recipe by Cookie & KateSonya's celery and kohlrabi salad with date and almondUltimate Winter Salad by Natalie Perry for The Pioneer WomanThai Pomelo Salad from Healthyish and HappyThai Peanut and Cabbage Salad from Cookie & Kate Anna's California salad from A Modern Way to Eat by Anna Jones, shared by 101 CookbooksWinter Panzanella from Floating Kitchen***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at

Warranty's Birthday means we get to do his favorite thing, talk about all sorts of news! A little something for everyone.

Cast: Christian H, Alex Tuna & Tom CaswellPokémon: 518 - MusharnaOfftopic: Grocery Stores, Japanese 7-11, Baby watching, Survivor 50, AIGames: Highguard, MIO: Mosa Lina, Borderlands 4Next Challenge: NES WC Metroid Up and OutYouTubehttps://www.youtube.com/unrankedpodcastDiscordhttps://discord.gg/wkvu88KvTVQuestions, Comments, Complaints, Corrections!?Call: 805-738-8692 Hosted on Acast. See acast.com/privacy for more information.

In this episode, Mayu introduces a refreshing yet satisfying rice bowl — the kind of dish that's perfect for hot summer days — often made at home by her father, a former Italian chef. - このエピソードでは、疲れた日にぴったりの一品。さっぱりしているのに、しっかり満足感もある、都丸真由さんの父で、元イタリアン料理シェフが自宅でよく作っていたという丼ものをご紹介します。

In this episode, Sarah is joined by YouTube phenomenon Huw Richards to talk about his journey from smallholding childhood to seven-acre experimental plot, and the ideas behind his hit book Veg in One Bed. They'll also cover exactly what to sow in late winter, and what'll perform best when sown later – from chillies and aubergines to peas, onions and tomatoes. In this episode, discover:How Huw Richards went from helping on his parents' Welsh smallholding to building a seven-acre experimental food-growing siteThe story behind Huw's first book, Veg in One Bed, and the sheer potential in a single 10x4ft bedHow Huw blends creativity with just enough science to keep things productiveExactly what Huw is sowing in late winter, and why timing mattersHow Huw's now using his land to grow for education, biodiversity and foodEpisode Cover Photo Credit: Dorling Kindersley: Jason IngramProducts mentioned:Pepper 'Padron'https://www.sarahraven.com/products/pepper-padronCourgette 'Black Beauty'https://www.sarahraven.com/products/courgette-black-beautyAubergine 'Slim Jim'https://www.sarahraven.com/products/aubergine-slim-jimSpring Onion 'North Holland Blood Red'https://www.sarahraven.com/products/spring-onion-north-holland-blood-redTomato 'Sungold'https://www.sarahraven.com/products/tomato-sungoldTomato 'Tigerella'https://www.sarahraven.com/products/tomato-tigarellaTomato 'Honeycomb' F1https://www.sarahraven.com/products/tomato-honeycomb-f1Follow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Who’s Stealing The Salad Plates?? Consider this your summons for jury duty! The case for ‘Jury in a Hurry’ comes from the Z102.9 text line: If someone comes to service your house–like a heating repairman or plumber, do you stand and watch and make small talk or go do your own thing somewhere else in ... Read more

Hey Thiccums!!!LONG TIME NOOOO SPEAKKKK

Dr. Deb Muth 0:03Welcome back to let’s Talk Wellness. Now, I’m your host, Dr. Deb. If you’re a woman who’s doing everything right, eating clean, exercising, taking supplements, yet you still feel exhausted, inflamed, or like your body suddenly stopped cooperating, this episode is for you. Today’s conversation challenges one of the biggest myths in women’s health. That midlife struggles are just about hormones or worse, just part of aging. My guest today is Dr. Deb Heald, a naturopathic physician with one of the most fascinating backgrounds I’ve ever encountered. Yeah, she’s got a really diverse background, which is kind of exciting. She’s been an ER nurse, a stockbroker, a Silicon Valley data analysis, teaching machines to learn from microbiome research. And yes, she holds an mba, too. But it was her own menopause crash that changed everything. When the protocols she had been teaching stopped working for her, her, she didn’t double down on templates or trends. She did what she was trained to do. She followed the data and what she discovered reframed menopause, metabolism and women’s longevity in a completely different way. This isn’t about willpower. It’s not about another diet, and it’s definitely not about copying what worked for someone else. It’s about learning to listen to your body and finally understanding what it’s been trying to tell you and all along. So grab your cup of coffee or tea, settle in, and let’s dive into this amazing conversation about women’s health and menopause. And right after our guest is arriving with us, we’re going to get a word from our sponsor quick here. And then we are going to come right back to having this conversation with Dr. Deb Heald. Ladies, it’s time to reignite your vitality. Primal Queen supplements are clean, powerful formulas made for women like you who want balance, strength, and energy that lasts. Get 25% off@primal queen.com Serenity Health. Because every queen deserves to feel in her prime. But okay. All right. Welcome back, everybody. I am here with my new friend, Dr. Deb Heald. And she has such an amazing background, like I shared with you a few minutes ago. But I would love for her to give us her insight in how she got where she did, because it’s rare that you find somebody with a data background and a medical background. So, Dr. Dove, welcome. Dr Deb Heald 2:30Thank you. I am so glad to be here, and it’s a real privilege to meet you. Dr. Deb Muth 2:34I feel the same way. Dr Deb Heald 2:35Yeah, it’s. I think that the more of us that start to think and practice this way, the easier it’s going to be for women going forward. Because it’s not easy. Dr. Deb Muth 2:44It is not easy. I mean, I’ve been in this industry a long time, over 25 years. And every time I think it’s getting easy, it’s getting harder for a variety of reasons. It’s the medical system, it’s the. The clients we work with are sicker. It’s taking longer to get them to a place where they feel good. There’s just so many variables these days. So tell me a little bit about what got you here. Dr Deb Heald 3:06Well, I made the decision when I was graduating from high school to be a nurse instead of a teacher, because those were really still the two options that were common for women. I thought about medicine at that point, but my sister convinced me that if I would spend all that time learning and practicing medicine, I might not be as good of a mom. So I took the path of nurse, because nurse works around kids schedules and that sort of thing. I’d only been practicing about six months before I thought, oh my gosh, there has to be more to it than this, and toyed with the idea of starting med school at that point, but then married and started having children, and I just sort of fell into that pattern. But I typically work emergency room. There was a short stent in the post anesthesia recovery room as well. And emergency room was a place where western medicine actually shone. Right. People come in, they are no longer capable of functioning, they’re having a heart attack, they lost limb. Whatever else, they do need the, the bells and the whistles of western medicine. But when you think about it, western medicine was derived out of the Civil War where you didn’t have to say what’s the cause of the problem. It was a bullet or a bayonet, and it was, it was about patching up the soldiers and getting them back on the front line so they could continue to fight. And naturopathic medicine, which had been a lot around for an awful lot longer than that, just didn’t work in the battlefield then. The assessment was done in the early 1900s as to which style of medicine got people back to work faster. The Flexner report was all about how corporations could maximize the value of employees. And naturopathic medicine didn’t win because nutritional fixes take a long time. Taking away somebody’s stress so that they can just function more capably is. It’s a, It’s a big ask, right? So the funding of naturopathic medicine went away and western medicine became all that we knew. So in context to the emergency room, it worked. But when I saw the same person coming in, having their third heart attack, I just thought, how is this happening? Has no one told this person what, what’s going on in their lifestyle that’s creating this environment for them to continue to have heart attacks? And so that’s when I made the switch. And that was after 17 years in practice as a nurse to head on over to the naturopathic side. There was a little bit of a, a segue there, but we’d need a much longer interview to get into the details of that. I was a stock broker for six years. Anyway, when I jumped into the idea of med school, it didn’t make sense to be practicing the same thing that was already being practiced because I saw where it worked and I saw where it was failing. So hopped into the naturopathic tract. I also had one child that had a lot of physical and emotional ailments that western medicine couldn’t solve. Their answer to everything was putting her on amoxicillin. And I, I just absolutely could not convince the medical system that she didn’t have a deficiency of antibiotics, but that was their only solution. And so while she was on the antibiotics, her sinuses were clear, her sleep apnea was not an issue, and she appeared better, but her microbiome got decimated. She was on antibiotics for seven years. So, yeah, so my pursuit down the naturopathic pathway was in large part to try and figure out what else could be done for my daughter. And I did take her to a naturopath or I embarked on the field myself. And her GP threatened to call social services. Oh my gosh, yes. Dr. Deb Muth 6:22You hear these stories, I’ve heard these stories from clients before over really dumb things that they’re going to call CPS for. And it always blows my mind that we think it’s appropriate to call CPS on somebody who’s truly not injuring their child. Dr Deb Heald 6:38So anyway, that started my 17 year path in the naturopathic realm. And after, after I’ve been in practice about 10 years, an opportunity came up to move to Silicon Valley and research the microbiome and then take what we were learning from the microbiome and program it into AI. So I did that for a few years and it was amazing. There was a huge disconnect between the funding model and what its expectations were and what the research was able to do. There was a time gap, there was a funding gap. And so I thought, medicine doesn’t understand what’s important to business. And Business isn’t understanding what’s critical to research. So I went and did my MBA and wanted to be able to be the translator between those two worlds. And then the pandemic hit and then. Dr. Deb Muth 7:24Everyone’S life got turned upside down, right? Dr Deb Heald 7:26Yeah. Yeah. So I’m back in private practice. My, my practice always tended to be more autoimmune focused, which is predominantly women and predominantly middle aged women. But through my own experience of menopause and looking at how I assisted people that were in menopause before I was, you know, that the success rate wasn’t as high as it needed to be. And I started to really drill down into the biochemistry behind what was going on and then also realized that my menopause was very different than even my sister’s menopause. There we were, the same genetic template, the same lived environment, though very different lived experiences in that environment. And realized that we have to find ways to make it relevant to the person in front of us. And it’s not so much which herbs will or won’t work historically, it’s how is this person’s body responding in the immediate term to the diet we’ve put them on, to the nutritional plan we’ve suggested to the supplements, and because we’ve come so far in the data world, our whoop straps or aura rings or whatever else, there’s so many devices that are actually able to let us know whether somebody’s burning carbs or fat in this moment or ketones. We can see how an individual’s body is responding and course correct right now. And it isn’t that a ketogenic diet may not be helpful down the road. It’s right now it’s actually putting more stress on your body than it’s already under, which puts you into fight flight, which stops you from burning fat. So, and it’s not just the burning fat, it’s the inflammation. Right. So our food is completely void of nutrients. And we used to have 24 inches of topsoil, now we’ve got, so who’s eating four times the number of vegetables that we, we used to eat to get the same number of nutrients? We’re just not. And our environment is so full of plastic and chlorine molecules and just toxins that our liver says, I have no idea what that is, I have no idea how to detoxify it. And we can’t, we can’t clean the air around us. We can put air filters in our homes and try not to live under pulp mills. But the world is just becoming a Much more aggressive place to live. Dr. Deb Muth 9:33So it definitely is. I mean from the time that you and I grew up to the time that we have now, we have over 75,000 new chemical in just that short period of time. And honestly, as you and I both know, these chemicals have never been tested for this long term use or the way we’re using it, or how much we’re using them or exposing them to our kids that’s never been tested to see how safe they truly are. Dr Deb Heald 10:01I have to apologize to my children and all of the children of that generation. We use latex baby bottles that were plastic line and we linked them up in the microwave. So the wave of endocrine disruption that’s coming at us from practice feeding our infants plastic, it’s a different world. And so we have to approach it just in a completely different way. And you know, menopause shouldn’t be a disease or a state of dis ease, but it is because we’re so depleted. And women used to have predictable stresses and now because most of us are working outside of the home, many are have children that have, how do I want to put this confounders. The number of kids that are neurodiverse and the, the ext work that that creates in a household is unbelievable. So moms typically carrying most of that and then all the guilt that goes with it because moms do guilt, our nervous systems are completely fry, right? So we’re in a constant state of low level fight flight and it changes every single other biochemical process in our body. So when we hit the hormone depletion of menopause, every organ system is profoundly affected. And then we do see more autoimmune diseases cropping up. We do see more inflammatory conditions turning into organ systems not working. And the medical system is. I don’t, I hate to say this, but it’s decades from being able to figure this out. So in the immediate term, what can we do for every woman out there and, and help surround them with community? That’s the other thing that’s really missing. How often do we go next door and have tea or coffee with our neighbors? Dr. Deb Muth 11:41You don’t anymore? Dr Deb Heald 11:42No. So where’s the community supporting you? Dr. Deb Muth 11:45You don’t have one unless it’s online. And then if it’s online, you know how that goes. You can have some support and you can have not support and you can have people be really rude to you. But that support is not the same as having the neighbor next door that you can call on that you can go over and just get out of your house for a few moments and have somebody truly support you. And, and I think back in the day that’s what women did, women supported women. And today there’s so much competition that women are no longer supporting each other. We’re many times tearing women down and judging them and accusing them of doing things that aren’t right for their career, their family, their husband, their this, their that. It could go any way or any shape, but we’ve stopped supporting women in the decisions that they make, whether it’s to be at home or to work or do both or to not have children or to have children. We were just chatting earlier before we came on about having children late in life. That support is completely gone, at least from what I’ve been seeing and hearing, hearing in my practice and what I’m seeing around me. Dr Deb Heald 12:48So another form of depletion. Right. So right. Deplete. Our, our society is. And it’s a wonder we’re upright at all. And all of the other pressures that we take on. We’ve just come through the holiday season and having to have the holidays just so, so that everybody else thinks we’re doing a good job. So our family is enjoying themselves at the cost of our sanity. And the shame that goes with feeling like you’re not enough. Dr. Deb Muth 13:14Yeah. And for your family and your kids to just be like, I don’. Time to come, I don’t have time to do this. I, I hear this every day. You know, families that women mostly that are creating these beautiful experiences for their kids and their relatives. And then at the last minute you have one that calls and says I can’t come and another one that calls and says I have to go to my in laws or I have to go here, I have to go there. And then again we go back to this guilt of what did I do wrong as a woman, as a mother, to not have everybody be with me for the holidays. And I’ve worked so hard to create this environment, beautiful experience for them, for nobody to care but me. Dr Deb Heald 13:53Yes. Dr. Deb Muth 13:53And then that just depletes us more. Dr Deb Heald 13:55So, and then, and then you hit the, your breaking point and you go see your doctor who first of all doesn’t, doesn’t have the time. And I, I can’t call doctors practicing in the world today because you might be scheduled for 15 minutes, but they’re running late. I, I knew a physician quite well who in the wintertime was so busy in Canada with cold and flus, he’d see a hundred people a day. Yeah. So Sitting in front of him, trying to say, so devastated inside because of this happening or that happening. They, they don’t have or take the time to address what’s really going on there. So the number of times people say to me, you’re the first person that has actually sat and listened to me. Dr. Deb Muth 14:36And yeah, I get that same thing. And that’s, that’s part of what natural medicine is. How do you get to know somebody and understand what’s happening to them if you don’t hear their stories? Dr Deb Heald 14:45Agreed. So it’s, it’s a tricky world for women to navigate, so we have to be here for each other. And where I’m sitting right now in practice is literally just helping women replete themselves and looking at the different organ systems or the organelles within the systems that, that being supplied with what they need. And where do we start with this woman? You know, it’s not everybody that needs to have their GI tract optimized first, though. That’s a pretty common one for a lot of women that feel like they’re going out of their minds. We have to start with brain. But everything we do to, to make the environment better for the brain function also makes everything better for the cardiac function and the muscle function. But it’s, it’s just so misunderstood. And then when we get into the, the metabolism, which is where most women end up coming in, is, why am I gaining weight? Right. And so the weight is the physical manifestation that finally breaks them. But what caused them to be gaining weight is also impacting their brain and their heart and their liver and their, their entire system. It’s just, that’s the thing that finally made them come and get help. But when we look at how metabolism comes to a screeching halt in menopause, it’s a wonder that we can carry on at all. Dr. Deb Muth 16:00Yeah. So at what age do you think women should start paying attention to their situation, to their data, and not just their symptoms? Dr Deb Heald 16:0830 way, way, way before you hit menopause, let’s have a strong baseline. Let’s see what’s happening in your early adult life that is putting you into a state that right now you’ve got the tolerance to fix, but over a longer period of time is going to lead to inflammation and dysfunction. And I’m seeing my nieces actually start to pay attention and my daughter to, to their health in a different way. And I think the wearables have a huge amount to do with that. Right. So if you went out last night and celebrated and you’re paying any Attention to a recovery score. And you see that that fourth tequila took three days for you to recover from. Maybe next time don’t have four. Yeah, right. Dr. Deb Muth 16:58One or two, Right? Yeah. Dr Deb Heald 17:00Yeah. Lack of sleep. How does that actually impact you? For how many days? Something that is not. Not the best choice, though. If you’re eating well, 80% of the time, you’re way ahead of the curve. But when you. When you eat something that upsets your system, you can know that right now, literally, if you’re watching heart rate and you eat something that’s inflammatory to you, your heart rate will go up by six or seven beats a minute almost immediately. And that’s a little thing saying your immune system just kicked in. Is this the right thing for you to eat? So the. The more people pay attention without obsessing, and especially on the food thing, I don’t want to create disordered eating for people, but getting to know your body, getting to know its tolerance, and then as women start to have children, how did those tolerances change? Well, they’ll change profoundly because your sleep just disappeared. Yeah, right. If nothing. Dr. Deb Muth 17:54And your hormones changed and everything else is different. And I think that’s a really great point about the wearables. Like, people can get really obsessed with that data, but I don’t think people really understand how to use the data appropriately. You know, like, if you’re eating something that you don’t normally eat or you’re eating something that you know is somewhat inflammatory, you know, it’s the holidays. I’m gonna have some chips. I’m gonna have, you know, some cheese. I’m gonna have some nuts. I’m gonna have a variety of things. That’s really where you want to check your data, right? You know, your. You’re doing something that’s outside of the norm. And we all kind of know, like, I’m puffier, I’m swollen, my brain’s a little foggy. Maybe I have more pain. That’s the time you really want to tune in and say what’s happening? And then start tracking that. Draw the line so that, you know, like, this is the food that bothers me. Because sometimes it can be a healthy food. It doesn’t always have to be a bad food. You know, it can be a healthy food. I have patients that are allergic to lettuce, and they wonder why they’re gaining weight when they’re dieting, and all they’re doing is eating salad. Salads, and you find out they have an allergy to lettuce, and they take that out and their weight goes right back to normal. So it doesn’t have to necessarily always be a bad thing. But using that data appropriately could really make a huge difference. Dr Deb Heald 19:07And making informed choices. Dr. Deb Muth 19:08Yeah. Dr Deb Heald 19:09I was born with a dairy allergy. One of the proteins in milk. And so, and gosh, in the, in the early 60s there weren’t options for formulas that weren’t dairy based. So I was raised on evaporated milk because the heating process in evaporating the, the fluid out of the milk broke down this particular protein. So how I don’t have diabetes, I do not know. But I will elect sometimes to eat Manchego cheese and I know that tomorrow I’m going to pay for it. But I’m making an informed decision today to do it or I’m making an informed decision today. Not. Yeah, right. And so giving people the power, I think the data is power when you know how to use it. And so when women have pregnancies later in their reproductive cycle, seeing how fast that pregnancy taxation on hormones and then the, when the pregnancy concludes and the hormones fall through the floor, I have seen so many women whose ovaries never recover, they start perimenopause literally in that postpartum period. And so knowing that and making sure that you are getting, you know, the sleep that you need, making sleep kind of your, your one non negotiable. There are other things that you’ll sacrifice instead. But maybe sleep’s the most important thing to you or maybe your, your nutrition’s the most important thing. And the wearables will help you determine where you’ve got that play and where you don’t. And so making sure at a much younger age that you’re building muscle mass. We get a lot away for a really long time with being skinny fat. So we look little and everybody assumes, we assume that we’re in shape, but we’re not consciously developing the muscle mass. And for women that’s critical because when our hormones turn off and our metabolism slows down for all of the reasons that it does, the only thing that’s going to drive your metabolism in a non estrogen environment are chemicals that made in muscles. And without the muscle mass, your metabolism will stay slow. Without the muscle mass, you’re not going to have the strength to prevent falls. So if you think at 55 you can start to build muscles, it’s a really big ask. Dr. Deb Muth 21:26Yeah, it’s tough. Dr Deb Heald 21:28And testosterone is the hormone that we need to build muscle mass. And through menopause and postmenopausally most of our Testosterone is getting converted to estrogen. So starting at that point, it’s just too late. So once again, let’s go back to the 30 year old and what are you doing on a regular basis to build and maintain muscle? Dr. Deb Muth 21:49Yeah, when you’re in your prime is when we should be looking at these things. We shouldn’t be waiting until our health and our life age is declining to all of a sudden say, okay, now I’ve got to biohack my way back to being 30 at 50 or 60, because A, it’s much harder to do and B, for a lot of women you don’t ever do it correctly and so you’re trying to mimic that time frame, but it’s, it’s a major challenge for sure. Dr Deb Heald 22:15And then back to these kids that we fed plastic from day one. What are their menopause is going to be like? Because the, all that plastic will disrupt their estrogen receptors and we don’t know what impact it’s having on ovaries directly. The stronger that they can be, the more nourished they can be before their menopause starts, the further ahead they’re going to be. So this isn’t, it’s not just really targeting women that are 45 and older. It’s literally all women really need to be taking it into their own hands because the medical system, like I said so far, is not. And I’m not sure when they will. But we don’t have to wait for the medical system. There are things we can do every single day that are going to help us stay in control of our, our health. I can tell you that. Health span. Dr. Deb Muth 23:02Health span, Correct. And I, I see a lot of young people and there is maybe one out of ten of the young people that I see that have normal hormone levels for their age. I start testing hormones on young women and men around 20, unless there’s a need to do it sooner. But I want to see what they are at their peak. And I have men, young men in their 20s and 30s that have a testosterone level of 100 to 300, when they should be closer to 800, 900. I have young women who can’t peak an estrogen above 50 at 20, when in mid cycle when they should be closer to 100, 150, they’re making no progesterone, they’re making minimal to no testosterone for women. And so when we ask what has this environment done to those young women and men that we have, it’s completely destroyed their hormonal function. They are not at peace and then we wonder why they sit around and have no motivation or drive. I have young men in their 20s with no sex drive. They’re just kind of asexual beings. They don’t even look at a woman and get excited. Women don’t look at men and get excited. There’s none of that that’s happening because they’re lacking these hormones that allow them to do that. And then we wonder what is that going to do to them at menopause? Well, what is it doing to them now? You know, it is creating damage. Those hormones are necessary for cognitive function and bone health and cardiovascular health and all of that. And we’re not asking the right questions, I’m afraid. Dr Deb Heald 24:29Yeah. And, and even if we can see that the gonads are producing the hormones, what’s going on on the cellular membrane level with all those pollutants that the cell can’t absorb them? Dr. Deb Muth 24:43Right. Dr Deb Heald 24:43So anyway. What a mess. Dr. Deb Muth 24:45Yeah, it is. Dr Deb Heald 24:45And, and here’s the thing is it boils down to the naturopathic principles. Improve food, how can we improve sleep, how can we help people manage stress more effectively and, and encourage people to be exercising. I mean, this stuff is gold. Yeah. Dr. Deb Muth 25:01And it’s things that you could do very simply. We don’t, you don’t need to build a, you know, ten thousand dollar gym in your basement to do this. There are ways that you can do this very easily for no cost at home. You just need to get the motivation and the drive and understand how to do it. Dr Deb Heald 25:17Yes. And with the resistance bands that are absolutely available everywhere, even if you’re traveling, you can throw a band in your suitcase and do just the tiniest little bit of muscle reinforcement while you’re away. Dr. Deb Muth 25:32It’s so much simpler than we think. We make it very complicated. Dr Deb Heald 25:35But then also the thing that’s missing when you’re doing it at home can be that motivation. So how do we make this important enough that it’s, it is non negotiable for people? They wake up and they do, they woke, woke up a little bit late. So today Maybe they do 10 minutes, not 20, but just be doing something. Right. Dr. Deb Muth 25:54Yeah. You got to get moving it, you know, sitting around on the couch isn’t moving. You know, you have to get up, you have to move. Even if you’re sitting at your desk and you get a little bike thing underneath your desk that you can put into pedal, you know, you’re moving. It’s not weight bearing, but you’re moving. And that weight bearing exercise is so important to Us. Dr Deb Heald 26:17How does this become something that’s sexy? Dr. Deb Muth 26:21Yeah, that’s what we need to make it right. Dr Deb Heald 26:24Yes. Even, even in the realm of food, when people decide to go onto an exclusionary eating plan, so they’re, they’re going to go keto. So excluding anything that is carbohydrate based in their diet, there are a few people healthy enough to do that and they generally can do it healthfully for a short period of time. But to stay on that type of diet for a long time, that’s where I love the wearables. It’s sort of like the same thing when people are vegetarian or vegan, it’s very, very hard. It has to be a very conscious process to stay healthy as a vegetarian or a vegan. Because your liver has so many things to do. It has 500 functions that it carries on at all moments every day. And when you eliminate animal protein, you’re now also asking it to manufacture other protein and amino acid sequences on top of everything else it’s going to do. So when you make a decision like that, what are you going to eliminate from your world to take some of the burden off of your liver so it has the capacity to do extra work and you have to do these negotiations or you just end up being depleted. But the communities that are vegetarian or vegan to a greater degree and keto to a greater degree have support. You can join all sorts of online groups for people that are following these restrictive type of diet. Being an omnivore, which is eating not bread but carbohydrate in the form of vegetables and fruits, and getting some animal protein, some plant based protein, healthy fats, not the processed fats. There’s no support group for being an omnivore. Dr. Deb Muth 28:05No, there’s that. Dr Deb Heald 28:07So it isn’t one that people are going to opt into necessarily. Because who’s going to support you through your healthy eating choices? Dr. Deb Muth 28:15What are some of the biggest advancements you’re seeing right now in whole body healing that actually move the needle for us that just aren’t fancy trends but actually work? Dr Deb Heald 28:25It’s back to that individual monitoring of what’s going on. So for women that want to lose weight and go on a calorie restricted or carbohydrate restricted diet and they are deciding that they’re going to exercise at the same time. If you are in a rested state, when you go to sleep, your body will burn from fat. In the rested state, if you’re in a stressed state, it needs carbohydrate, it needs Instant energy, right? To. To break down fat into a usable fuel. Takes the liver about eight steps to burn carbohydrate. It’s instant. So when you’re stressed, you’ll burn carbs. When you’re resting or relaxed, you’ll burn fat. But if somebody goes to bed in a stressed state, they opened an email that annoyed them. They are wondering why their child came home late again. Whatever. You go to bed in a stress state, you’ll burn carbs all night long. You wake up in the morning already in a stress state. You decide you’re going to exercise in a fasted state because somehow it got imprinted in our head that you’re supposed to be fasting when you exercise to get the best benefit, and you decide to do intervals, which are a huge stress on your body, an intentional stress on your body. You’re already stressed. Stress. How much fat are you going to burn in that process? None. None. Dr. Deb Muth 29:45And you don’t have any carbs left to burn. Dr Deb Heald 29:48Right. So guess what you burn now? Muscle. Dr. Deb Muth 29:50Muscle. Dr Deb Heald 29:51So here we are working out to try and build muscle, but instead we’re breaking muscle down. So if people can use the biometric data to say, I’m in a stress state, and I know that because my heart rate is higher, or I’m using a device that can actually show how much carbon dioxide I’m exhaling. So if you’re exhaling a lot of carbon dioxide, it means you’re burning carbs. You don’t exhale carbon. You don’t need to exhale carbon dioxide if you’re burning fat as your energy store, it’s not a byproduct of fat. So if you’re already in a stress state, you can either change the type of exercise that you want to do today, so doing more of an endurance exercise, or you can eat and then do your concept. Dr. Deb Muth 30:31What. Dr Deb Heald 30:32So that’s where I’m seeing the improvement is when people are actually starting to collect their data and I interpret it for them until they can start to make those. Those correlations themselves. What. What do I need to eat right now? What do I need? What type of exercise do I need to do right now? And in everybody’s day, there is an ideal time for them to eat carbs. But for a great number of women through Perry and postmenopause that eat carbohydrates, in the evening, they get these big sugar spikes or from eating the carbs, blood sugar. And then about the time they’re going to bed, maybe an hour or two after they go to bed, their blood sugar drops and their body thinks, oh my gosh, we’re starving and it goes into a stressed state. So all night long from that point on, they’re breaking down muscle to create carbohydrate energy so that their stress system can be satisfied that they’re not starving to death. So it’s, it’s not that they can’t eat carbs, it’s that eating them in the evening is putting their body into a stressed state. But at lunchtime it might be fine. And it isn’t even eliminating every single simple carbohydrate or every, I’m going to say treat. We are a reward based society, so the treats are a thing. But maybe it means that if you want to have something sweet after a meal, you do that at lunch and your data will tell you, personally, I would eat, I’m going to call it healthy snacks in the evening mostly because I was bored, certainly not because I was in a starvation state and I started paying attention to my own data and I don’t snack in the evening anymore because it throws my sleep completely off track and it puts me into that stressed, burning carbs all night state. And it’s completely contradictory to my health plan going forward. My parents were, my dad was very long lived, he lived to 93. My mom passed at 84. But I have to say I don’t want the last 15 years of life that either of them had. Just. Yeah, at one point I think my mom thought the family vehicle had flashing red lights on the top of it because she was in an ambulance so often. So I don’t want that. And if I’m doing something that on a routine basis, this is confounding my plan for health span, I have to revisit that. I have to say to myself, you said that you’re, you know, maintaining your health is more important than maintaining your length of life. Look at what you’re doing to your body every single time you eat in the evening. Dr. Deb Muth 33:08If you had to choose one data point that really made the difference for people with a wearable or a device that completely changed how you understood menopause and all of this eating pattern, what would it be through the, through the data lens? Dr Deb Heald 33:22Heart rate variability. Yeah. And so that’s. And certain devices, well, a lot of devices measure it. Some of them are more meticulous with what time frame they’re capturing the variation in heart rate. And I guess for the listeners, we should talk about what heart rate variability is. If your heart rate is beating 72 times a minute, which used to be considered the norm. If you’re in a stressed state, if your sympathetic nervous system or your adrenaline nervous system is driving the bus, every single heartbeat in that minute will be the exact same distance between the beats. When you’re in a relaxed state, it still might be beating at 72 times a minute, but one beat might come a little bit earlier, the next one a little bit later, and there’s more variation between the time between the heartbeats. And that shows that you’re in a relaxed or adapting state. When we’re in fight flight, we’ve got one mission and that’s just staying alive. When we’re in that rest digest, it’s like if it’s a little bit slow, it doesn’t matter because I’ll just speed the next one up. And we’ve got the ability to adapt second to second. So if we are measuring heart rate variability in somebody and in it’s low, it means that they’re in that stressed nervous system state more of the time. And it causes you to burn carb more often than fat, even though fat’s a much better energy store. And the byproducts of carbohydrate combustion cause free radical stress to our body oxidation and inflame organ systems. So the more time we can spend not in fighting flight, the more healthy we will be. And so if you’re using some devices, they’re measuring your heart rate variability through a 24 hour period. So when you are in the peak of your stressed state, your heart rate variability will be little. And then when you’re in a relaxed state, it will be more. And on a 24 hour scale, it looks like you’ve got more heart rate variability. Some of the devices narrow it down to measuring your heart rate variability in the first five minutes after you come out of deep sleep. So there’s way less variability in that number. So the number will be lower than a 24 hour measure, but it’s more accurate. And so I like to, I like to narrow it down to that. But if somebody’s using a device that does it the other way, let’s just compare apples with apples. And so if your heart rate variability is improving, it’s improving. Dr. Deb Muth 35:58So that’s awesome. And that’s an easy thing to be able to measure for people. Dr Deb Heald 36:02It’s on most watches that are measuring biometrics and it’s definitely on the rings and the bands and all of the things. So just working to improve that. And if you’ve had your heart rate variability at a certain level. And then today it’s much lower. Literally just do that process in your head. What was different about yesterday? Oh, I lost my job or I ate from a buffet or whatever it is. And then the next time it has that same fall, see if the trigger for it correlated. And it’s literally just teaching us to pay attention to when our body’s in a state of stress because we’re so used to it that we don’t know anymore. The body’s screaming at us, but we’ve just become so numb to the changes to our body that we think it’s normal. Dr. Deb Muth 36:58Right. Because most of us, let’s realistically are walking out around in a State of Stress 24, 7. The only time you’re at quote, unquote rest is when you’re sleeping, if you’re lucky enough to be doing that. But we think we are because we’re not conscious anymore. And we think our body’s resting, but it may not be. Dr Deb Heald 37:17That’s right. So we are in a state of unconsciousness. But if, if we are burning carbohydrate while we’re sleeping, we are not getting into that restorative state, which means your liver is being distracted and isn’t able to do its peak detox at night. Here’s the thing. Our body is supposed to make cholesterol for us between 1am and 4am and if we’re in a stress state, the mechanism that limits the time that the body manufactures cholesterol to those three hours, that mechanism gets turned off. Off. So the body now manufactures cholesterol 24 hours a day. Oops. Dr. Deb Muth 37:53We wonder why it’s always high. Dr Deb Heald 37:55So, and, and it has everything to do with not getting into restorative sleep. So why are we getting into restorative sleep? Dr. Deb Muth 38:02Right. Well, because we’re constantly stressed and we’re not eating properly. Dr Deb Heald 38:06There we go. So we’re back to sleep and food and exercise and stress management. Dr. Deb Muth 38:11Yeah. Is there an easy way for people to. To pull their data out of their devices that they can look at it as a picture so that they can kind of see maybe the last week or the last two weeks and really start to dig in and see what that data means? Dr Deb Heald 38:29Yes. Almost all wearables now have an app attached to them. So when they know where to go to find the data, it will almost always, in an app, pull it up. But what I’m seeing now is almost all the wearables have some type of AI integration where you can literally, on the app, type in, please show Me, my heart rate variability over the last two weeks. And it’ll just populate on the app a graph. What we’re doing with biometric data and the science and the availability of analysis of that data is mind blowing. I think it could be more effective at improving people’s health than anything that we’re going to see happen in a hospital or in a pharmaceutical company’s research lab. Dr. Deb Muth 39:12Yeah, I think AI has a lot of great benefits in the medical world like this. Compiling data, looking at data over a period of time. We all know, you and I both, we’ve done research. You know, how long it takes to comb through the research and to find things and to try to put it all together. And when AI can be used to help us hack that in a shorter period of time, we are going to make new discoveries so much faster that are going to help people in ways that we’ve never seen before. Dr Deb Heald 39:46It’s the perfect indication for AI. And even when I was working with it back in 2017, oh my gosh, it was just barely an embryo back then. And the whole premise behind it was we still need the, the clinical brains, yes, to point out the relevance of the data, but the AI can take care of all of the mundane stuff that none of us like doing anyway, and it can do it instantaneously. And at this point, we still need the clinicians to show where that’s relevant. Dr. Deb Muth 40:19We started using AI this last year to look at our own data. I have data going back almost 25 years of patients that we’ve seen and protocols that we’ve done. And we wanted to see, of all the protocols that we’ve used over the years, which ones actually worked compared to those that didn’t and how much better outcome and how quickly, because we wanted to see, can we make our protocols better and which ones just should we be abandoning that just are not working for the majority of the people. And we started combing our data and it’s been incredible because it’s easy for us, us to, to see the client and think, gosh, this is working, and so I’ll use it on this person and this person and this person. But then you lose sight of those little intricacies of, well, it worked on this person at this age, but it didn’t work on this person who had this or they didn’t have the combination of these two things. And now we’re being able to see all of that so that we can get people better, faster just by simply knowing the data. Dr Deb Heald 41:20Well, and it isn’t Even so much protocols that need to be scrubbed. It’s. If you’ve got somebody on a protocol, there’s real time data to say continue or pause. This isn’t the way it should. That’s my least favorite word in the entire language but should be going, so what’s different about this person or what was different about their yesterday that we’re. We’re not seeing what would encourage us to continue. And, and every single individual has different needs at different times. Even, even twins. Right. With the studies are amazing. And when any difference in their environment they manifest completely differently. So it’s not genetics. Dr. Deb Muth 42:10No. It’s epigenetics. Dr Deb Heald 42:11Right. Dr. Deb Muth 42:11It’s our environment that changes our genetics and that is the difference. Dr Deb Heald 42:17So looking at the genes is one thing, but looking at somebody’s actual response to an intervention in lifetime. This isn’t blood work that’s going to be done every three months. This is, this is what form of exercise should I do right now or should I eat or not eat before I do it. It’s. I think that’s where medical science to me is the most exciting is literally putting the power back into the hands of the human. Dr. Deb Muth 42:46And honestly, from a client perspective, if you don’t learn this and you don’t learn how to hack your day to day stuff, there is nothing that Dr. Heald or myself can really help you with to make you get where you want to go. Like we have the information, we have the knowledge, we can teach you. But you have to be willing to learn this to hack your like life every single day to get to the optimization that you’re looking for. Because trying to depend on somebody like us to tell you what to do every day is unrealistic. It’s just not going to happen. Dr Deb Heald 43:17Agreed. Yeah. It’s almost gamifying your health. But if that’s what it takes, let’s do it. Dr. Deb Muth 43:23Yeah, why not? Why not have some fun with it. Dr Deb Heald 43:25I love waking up and seeing not so much. I can tell by the way I feel how deep my sleep was. My brain’s either foggy or it’s not. Yeah. But I still love looking at the data and then saying, oh, I did do that yesterday. And to me it’s, it’s a game in the morning to open my app and see how yesterday actually manifested in my ability to get rest last night. Dr. Deb Muth 43:53Yeah, it’s so true. I, I did some traveling on Tuesday and we have a little snow. The weather was bad. What normally should have taken me four hours to get somewhere took me seven. There was a crash on the freeway. We got diverted and like the entire drive was completely white knuckled. Right. And so by the time I arrived where I needed to go, it was 12:30 in the morning and I was super stressed. I kind of relaxed a little bit and then I went to bed and I woke up the next, I didn’t sleep well. I was up almost all night. I was up till probably four in the morning before I finally fell asleep. And it took me two days to recover from that stressor and, and I laid low and I rested. It was the holiday, it wasn’t a big deal. But when it takes you that like you have to be conscious, it took me two days to bounce back from that. And we have stressors like that that happen maybe not at that magnitude every single day, but if you’re not paying attention to how long it’s taking you to recover, that is a huge disservice. Because what are we going to do as women? We’re going to put push through. Right. We need to take care of the kids, we need to work, we need to take care of our parents, we need to check on this person, we need to do this, we need to do that and we’re just going to keep pushing in that state of stress, not realizing that that’s the last thing that we should be doing. Dr Deb Heald 45:08And so there will be non negotiables in that when and which generation where our near adult or adult kids still need us and our parents are, are still needing assistance. Maybe it just means don’t do the intense work up to day move, but just pair it back. Or if your partner suggests inviting the neighbors over for appetizers and drinks like not tonight sweetie. Right. Like literally just drawing the line because you said it. Well, we, we will just push through. Yeah. It’s our future health that we’re sacrificing when we do that. And I do not want to spend my last 15 years sick. I do not want to spend my last, last however many 15 minutes in, in a care facility. Right. Dr. Deb Muth 45:54You and me both, we both know how those are. No, that’s a non negotiable for me. Dr Deb Heald 45:59Agreed. And so when, when people are thinking, well, I know it matters but I can pay attention to it later or it costs money to do this and I’d rather not spend that money. Let’s just price out what one month in a nursing home is going to cost. Dr. Deb Muth 46:13Yeah, you’re going to spend it on the front end or the back end. You get to choose how you’re going to do that and what that’s going to look like for you. Dr Deb Heald 46:20So if that’s some wearables and some guidance up front, let’s do it. And my hope is that when we are more aware of what our behaviors do to our physical body, we’ll also start to tune into the physical signs that’s been sending us all the way along. So we don’t have to be dependent on some band on our wrist. But if you eat something that that’s triggering your immune system, you’ll pay attention to the fact your nose is running. You won’t just wipe it and carry on. It’s literally a histamine release unless it’s hot soup. But it’s saying, this is going to inflame you a little bit. Are you okay with that? And when we start to treat our bodies like the temples that they are, we won’t need the wearables. Right? We’ll say, oh, I’m starting to feel tired. So what that means is I’m going to go to bed. I’m not going to turn on a Netflix series. I’m not going to dive into some project for work that I’d like to get off my plate. My body’s asking for rest right now. So let’s do it. Dr. Deb Muth 47:23I love that this has been such a great conversation. How can people find you and work with you if they’re interested? Dr Deb Heald 47:30I agree. This has been an amazing conversation. I hope that we can do it again. I have a website which is is doctorhealed.com r h E-A-L-D.com I’m on Instagram. That’s Dr. Deb healed. And just direct message me and we will see what we can do. Dr. Deb Muth 47:48I love that. Thank you so much for joining me today. Dr Deb Heald 47:51Well, thank you for hosting and it was just an amazing, amazing time on this. Yeah. Friday morning. Dr. Deb Muth 47:58I agree. Thank you. Dr Deb Heald 47:59Okay, take care. Dr. Deb Muth 48:00This is the part of our conversation I hope you sit with. Because if there’s one truth that keeps coming up not just in today’s episode, but across thousands of women’s stories, it’s this. The body isn’t broken. You haven’t failed, and you’re not imagining what you’re feeling. You have just been taught to follow templates instead of trust data, to chase fixes instead of understanding function, and to silence symptoms instead of listening to them. My hope is that today’s conversation gave you permission to stop guessing and start getting curious about your body’s needs and how to thrive in this episode. If it resonated with you. Please take a moment to subscribe, follow and share. It was someone who needs to hear it. It means the world to us and it really helps us get in front of the eyes of more people. You can find let’s Talk Wellness now on YouTube, Spotify and wherever you listen to podcasts. And remember, healing doesn’t just start with another diagnosis. It starts when you finally feel seen and empowered to take your health back. Until next time, I’m Dr. Deb and this is let’s Talk Wellness Now. Dr. Deb Muth 49:08Welcome to let’s Talk Wellness now, where we bring expert insights directly to you. Please note that the views and information shared by our guests are their own and do not necessarily reflect those of let’s Talk Wellness now, its management or our partners. Each affiliate, sponsor and partner is an independent entity with its own perspectives. Today’s content is provided for informational and educational purposes only and should not be considered specific advice, whether financial, medical, or legal. While we strive to present accurate and useful information, we cannot guarantee its completeness or relevance to your unique circumstances. We encourage you to consult with a qualified professional to address your individual needs. Your use of information from this broadcast is entirely at your own risk. 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Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hello, everybody. Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space, cookbook writers, people that are obsessed with food. And I'm really delighted today to speak with Tim Niver. He is the host of the Niver Niverland podcast and also a restaurateur in St. Paul, our fine capital city. He owns Mochis, also is a friend. And I was just noticing in my calendar, we recorded about a year ago today.Subscribe to Niver Niver Land on YoutubeListen to the PodcastVisit Mucci's ItalianTim Niver:Yeah, well, I know we recorded before. I don't remember the, the date, but I'm glad to, I'm glad to be back on. It's, it's, it's a good time to talk about things.Stephanie Hansen:Yeah. And we. I'm going to release this podcast on Friday, so it'll be timely. I moving it up in my schedule because we have been under extreme stress as restaurateurs and people in the hospitality industry basically for the last two months. But really increasingly in the last two weeks as ICE agents, 3,000 of them have started roaming the streets of Both Minneapolis and St. Paul and our surrounding suburbs and towns, asking people for papers, going into restaurants, stopping cars on the road, doing traffic enforcement type stops, going to people's homes, taking children as little as 2 and 5 years old. And unfortunately, these actions have resulted in the shooting of Renee Good also over the weekend on Saturday, the shooting of Alex Pretty. And it is so interesting.As this podcast was being released, a relief fund for Minnesota restaurants was launched by Stephanie March with support from The Minneapolis Foundation. You can give here:Stephanie Hansen:I was on the air live with my radio partner Stephanie March on Saturday morning when the second shooting happened, which technically is the third shooting because there was another one where someone was shot in the leg in their house, defending themselves with a shovel and a broom. What I just am so wanting people to hear from Minneapolis and St. Paul and Minnesota in general is that the actions that are happening here, A, are not legal, B, are not law enforcement, and C, are creating so much harm to a community that has been trying to recover for the last five years since the COVID pandemic. And I'm so. It's always restaurants. We're the canary in the coal mine. Right.Tim Niver:I'm, I'm listening. And it's hard to refute anything you said. Number one, there's a, restaurants are involved in particular in moments of social change, were involved in helping support, care for the community at large. As a product of them supporting and caring for us at large, it's a debt that we want to owe to the community. But there's a lot of pressure to act and, and it's not always an easy decision because we're business people in this. In this state, business feels insignificant altogether. And then to continue to participate appropriately on whatever way you can is, I think, ultimately where we all need to be. Whatever we can do, whatever you feel like you want to do, that should be enough for people.But there's a lot of expectation.Stephanie Hansen:It's fascinating, too, because when I say that restaurants are the canary in the coal mine, I feel like when these situations happen or civil unrest happens or starts to unfold, we see it in the restaurant community because it is communal spaces. But then we also lean on the restaurateurs and people to provide food and community. And there's so much expectation not only for you to, hey, run your business and serve me my pizza in a timely fashion, but can you also donate and feed my whole community and show up? And it's so interesting because you guys do. Yes, you do. You can.Tim Niver:We do it despite being able to.Stephanie Hansen:Because you are hospitalitarians in your heart. Like, yeah, that is why you stay in this business. It is a level of service and leadership.Tim Niver:Yeah, yeah, it's. I just think it's a matter of care, which is what we innately provide. And when there's moments where care is especially needed. You've seen this community react in full. The restaurant community and the community at large, like, we've all reacted in full. We've been there for each other. It's inspiring.Stephanie Hansen:It is inspiring. And it's ongoing.Tim Niver:Yeah, it's ongoing. It's an economic occupation as well. Completely affects and dampens any kind of feelings of joy. The. The way you might want to express yourself on a birthday feels different. The way you want to express yourself on an anniversary might feel different. Things that we celebrate, that we, as restaurateurs, try to preserve. Now we're changing our language to It's really nice to have you here. Even the things we say prompting, you know, it's. It's not. It's discompassionate, perhaps, to ask somebody how they're doing right now. So. So we're talking to each other in a whole new language based on how. How things feel. It's pervasive on all levels. But we have to persist, right? We have to, as a business, even though it feels insignificant in the moment, you have to persist. You have to do the things through an, you know, austerity or what have you to understand clearly what you're able to support and give. And then on the Inside, you have to make the decision about folks who need every single hour of work that they get per week to stay afloat. Many restaurants are the same way. And so, you know, this kind of doubles down on a time that is not normally busy. It's a huge multiplier effect.Stephanie Hansen:It's like 20 below in January and has been for about a week in the Twin Cities with another potential week ahead.Tim Niver:Right. And, you know, it does keep people in the suburbs. That interaction between the inner parts of the city, it becomes a more of a bubble. So, you know, and understanding security. It's true. Like, I get it. You know, these are all real things. Overall, it's a big pill to swallow.Stephanie Hansen:And the weight is getting really heavy. The reason I think you're uniquely qualified to speak to me today is I want people to know that in 2025, you were the James Beard semifinalist for outstanding hospitality, and you are known in our community for providing great food, great service, but your whole being and your whole approach to care and hospitality within the confines of our restaurant's four walls is what you've really done your entire career. And you've mentioned that that looks like it's changed. It has to change. It has to be modernized in light of the times and the moments that we find ourselves in.Tim Niver:Yeah, yeah, yeah. You know, we began to lean more, lead more with compassion after George Floyd and Covid, trying to understand, you know, there's also a lot of strengthened worker rights. A lot of things have been changing over the years, and in good fashion. But also, I guess the thing that we. We try to do is just stay with it. We've been through some of these similar feelings before. They're triggering.Stephanie Hansen:And thank you for saying that, because I. I do think that is a uniquely Minnesota thing in that five years ago, when the George Floyd murder happened, and, well, the lockdowns were first, and then the George Floyd murder. Like, when I hear a helicopter, I feel very anxious. I feel like a trauma of what is happening. I'm heightened. I'm scared. I'm looking around. I'm wondering if there's some breaking news.It's hard to describe that to people who haven't lived under that complete fear of what's next.Tim Niver:Yeah. And in many parts of the world, they live like that every day.Stephanie Hansen:And also true. Yeah. And. Oh, gosh.Tim Niver:But we certainly do gain a perspective that nobody else could have. It also provided ample levels of or already set types of organizations in times of need. People had done this before.Stephanie Hansen:Yeah. And it mobilized quick. How Fast people.Tim Niver:Well, you know, we're trying to. We're all trying to protect somebody here. We're all trying to protect somebody. So I really feel like having had experience like that, you have a new generation of restaurateurs and thinkers like Rectangle Pizza. They lead with love, but they'll fight for it. Just such heart and fearlessness. That's. That's fearlessness.I don't contain that. I don't contain that. Thank God they do. Thank God they do.Stephanie Hansen:Yeah.Tim Niver:And they're thrust into it too, like being where they are.Stephanie Hansen:To give some context, Wrecktangle Pizza put out a mutual aid fund and I think they raised at last count, over a hundred thousand dollars of. Oh, over two.Tim Niver:I believe it's over two through selling.Stephanie Hansen:Pizzas and collecting donations. And that money is going back into their communities. And we've seen a lot of that. These mutual aid funds that people have just started on their own.Tim Niver:Then they were visited the next, the following day after they did that by Ice2, perhaps recognizing that they were part of some resistance by helping take care of people and, you know, it just. How is that imaginable?Stephanie Hansen:What do you. I. It's hard to describe the. It's hard to describe the impact that the diverse population and immigrant population has had on the restaurant business as a whole. I think some people believe that everyone who works in a restaurant that is a black or a brown person is somehow an illegal person. And it's ignorant and I'm not sure people fully know, but there is this sort of idea too, like, well, these owners. These owners are employing these people without papers and we're just getting the bad guys. Can.You've been in this industry a long time. This industry is made up of a lot of people.Tim Niver:Yeah. You know, honestly, you hire somebody, you have to do the paperwork. That's the only way they can get paid. And I am not an ID expert. I do not run this through some sort of machine that tells me exactly where the documents are. We've. We've been very, very fortunate just for a matter of retention that we've done so little hiring. It made moochies in particular, but in general that, you know, it's just part of the first day packet, but you have to take care of it.Tim Niver:It's. It's immensely important to the infrastructure of a business to be organized in such a way and still mistakes can be made. But for me in particular, it's never a question. It's like, you have to have this to work. It's so easy. Either you do or you don't.And when you pay someone and give them a paycheck, there is an employment tax that's attached to that paycheck.Yeah. Oh, yeah. Their own. And then we match. Yeah, we. No, nobody gets around that. There's no way for them not to pay taxes unless somebody's doing something illegal. But everybody's got to do the same paperwork.They get the same i9 w4 and w2 at the end of the year. You know, it's all stated. That doesn't make somebody legal either. But in terms of when you hire somebody, you go through and you. You do what you can to do everything right. And hopefully they stay for a long time, whoever they are. Yeah, but we are made up of the community at large. Any city is going to be made up of a cast of characters and we certainly don't want them to be the same character over and over.The diversity speaks loudly to the depth of the culture that you exist in. So we benefit.Stephanie Hansen:It's also when we look at the diversity of the food culture that's offered in the Twin Cities. I mean, you're making Italian food.Tim Niver:Italian American. Yeah, yeah.Stephanie Hansen:Someone else is making Somali food, Ethiopian food, Vietnamese food. The irony is we have all these diverse cultures all coming together over this common tradition of breaking bread, of communally spending time in community together at our tables.Tim Niver:Yes.Stephanie Hansen:And it just saddens me that this is, this schism that is going to happen. It happens in restaurants first and then we're going to be the last ones to be able to pick up the pieces when all these creeps leave. And all of this is, you know, the bad guys and the murderers and the rapists and whatever excuse you want to use for this complete brutality that's happening to our community, then the restaurateurs will again pick it up. Food costs will probably increase. I would imagine none of these things that are happening are inexpensive. We have a somewhat broken food system nationally. You know, when you think about.Tim Niver:It's a rough year of tariffs. It was a rough year. Understanding the more in price increases, insurance costs, health care costs, whatever you're involved with, you know, I'm. My little business. You would be so shocked to know what we pay for insurance a year.Stephanie Hansen:Yeah, I just wrote my thousand dollar check for the month. Yeah, I'm a freelance person. No support.Tim Niver:A lot of money.Stephanie Hansen:Yeah, it is.Tim Niver:And those things have been ongoing. And then this obviously again is, like I said, a multiplying factor.Stephanie Hansen:So how do you keep. I mean, we've painted a Pretty gloomy picture. So how do you keep waking up every day and coming into your restaurant and finding joy? Because I think a couple of months in and two weeks of really acute persecution here, people are feeling really beleaguered.Tim Niver:Yeah, Weighted, I guess what I'd say. And I. And I haven't necessarily found it totally in myself, but we talk about preserving joy and pieces of it. You shouldn't think of joy being some all encompassing kind of a thing that just washes over you completely. You really have to parse it out and be deliberate with how you preserve your joy. Right now, that may be in a restaurant, I think I'm just starting to get my feet kind of how I feel personally. But the last few days kind of forced myself into tons of conversation. Even though that doesn't always feel comfortable.I feel like staying at home. So I think that conversation, there's. Maybe you're commiserating or whatever, but there is a unity when you don't hold up, when you don't sacrifice joy because of it feels wrong. In this time, I do believe, you know, my message to anybody would be is, and I am intent on this is just where you see joy, like stop and engage with it and. Or force it and make sure that you're trying anyway. Get out, go where you want to go. It doesn't have to be Moochie's. It doesn't.That that's not it, you know, but that. That's part of it too, you know, hey, we're giving a lot of money. Other, not just restaurants, people are giving a lot of money and resource to. To feeding people or staying safe or doing what they need to do right now. I mean, I understand dining out may not be your priority, but preserving a little bit of joy, if you could consider that. I think, I think there's a little tiny pot of gold. Right.Stephanie Hansen:I thought I would start out this year talking about, like, food trends, because I love to talk about food trends. It's like one of my favorite things to talk about. But, you know, that feels a little like we're not doing that today. How are your colleagues feeling? Like you have a unique ability because you have people on your podcast. You are behind the scenes in the hospitality business. How are your colleagues doing?Tim Niver:Beleaguered. Beleaguered. Same boat. You know, the tides are out. It's not in saying that is unattractive. You know, I get it. Like saying. Saying that things are hard is kind of an unattractive thing or unhospitable thing.But we're all feeling it. It's. It's kind of hard. Anyway, I'm empathic, so, like, I'm just, like, sponging energy, and I. It's. It's really hard to, like, you know, continue to hear it.Stephanie Hansen:Yeah. I. I also think something that has come to me over the years of working in this business is we think about artists and musicians as these very creative beings. Right. And their art is their song or their poem or their story. And what I have learned in this business is that my fellow hospitalitarity people are also artists. It is the food that they are putting on the plate. It is the care with which they are putting there.It is the farmer who's growing his heirloom seed to get that tomato to bring to you to make that perfect. Yeah. Salad. And artists as a class tend to be fairly sensitive people. They have a lot of empathy, a lot of emotional capacity, and it is just crushing sometimes. Similar happening. Yeah.Tim Niver:Yeah. You know, going back just a bit toward the last piece about Joy, a story. I got reminded of something after I said my bit last week. Earlier last week, like, Tuesday, before anything happened with Alex Preddy, I was at the door. A father and son walked in the door, and I'm at the host stand, and I see that they have a birthday designation. And I'm like, hey, you know, welcome in. I see one of you is having a birthday today. And they both kind of stopped in their tracks.And I said, hey, hey. I didn't. You know, I don't mean to get, you know, too personal. Whatever. I just see it listed here, and they're like, well, my wife, his mother, she died 30 days ago, and today's her birthday. Oh, that's why we have to be here.Stephanie Hansen:Yeah, that's.Tim Niver:That's what we have to preserve, and that's what people should. Should still celebrate.Stephanie Hansen:Sorry.Tim Niver:Thanks.Stephanie Hansen:No, it's. It. It's interesting because I'm one of those weirdos that gets together with friends in January and does tarot card readings.Tim Niver:Oh, I love it.Stephanie Hansen:And my, you know, you can pick, like, career adventure. And I picked joy as my, like, category, and I've been feeling kind of joyless. And you really hit something on the head when you talked about joy, which is something I'm working on, but it's recent, so I'm not doing well at it yet. But it's hard that, you know, I really. I was working on a project that wrapped up at the end of the year, and I pushed myself so hard. By the time I got done, I Just was an empty, depleted cup. I had nothing left. And I had this trip planned, and I was gonna go on this trip, and I was gonna rest and read, and I was gonna get my joy back and re.Energize. And on that trip, all this thing, these things were happening at home, and I haven't been sleeping, and it's been just constant cortisol rushing.Tim Niver:Yeah.Stephanie Hansen:And I didn't get that joy in that way that I felt. And. And what my tarot cards said was exactly what you said, which is. It's not a huge wave. It's the moments within the wave. And you have to intentionally seek them out, look for them, create opportunities for them to happen.Tim Niver:Yeah.Stephanie Hansen:And for me, as a person who loves restaurants, it does happen a lot in restaurants.Tim Niver:Yeah. Yeah. You know, it's not a manufactured feeling, you know, either. When you come in here, there's a genuine desire to uphold whatever you're there to be doing in whatever form. You know, whether it's a funeral or, you know, an anniversary or a birth. You know, we want to be able. When you walk in the door, we want to be able to make sure we're taken care of. Wherever you are, be compassionate to that moment.And that's why memories are made in restaurants. It's where people get together, you hear other voices, and you don't have to listen to them. You know, it's a din. It kind of makes you feel comfortable, like there's an outside world that's not affecting you. And there's a lot of beauty in finding a place that gives you that sort of peace for a little while and visiting it.Stephanie Hansen:Oh, and I just. I think about Town Talk Diner, which was one of your original spots, and so many people still talk about that place and Nick Kosevich and you, and just this idea of what that place meant to so many people. And you've had a number of places like that because then you had Saint Dinette. And I'm trying to think of the. I'm trying. A total blank of your place.Tim Niver:Strip club up on the hill.Stephanie Hansen:Thank you.Tim Niver:Strip club. It's all good. It's a lot of years.Stephanie Hansen:It's a lot of years, like, so many of these places that have meant so much to people as we move forward, because we're really in it right now. We're sort of stuck. What would you like to see moving forward? And how can people listening to this podcast be supportive of restaurants in general if you're their spokesperson?Tim Niver:Yeah, if I was a spokesperson and. And I. And I kind of am sometimes, you know, I don't try not to speak for the whole industry at large, but I would just say, you know, mind, mind what you are spending on and what you aren't spending on and a business is doing the same. And I'm just looking for moments of unity between everybody that we can to kind of find some sort of momentum back into pushing towards joy. But for business folks right now, we understand we have a little bit of more time to consider that this might be happening. So to those business folks, I'd say consider your austerity. Now. What keeps you there for your community? What keeps you there for your employees? What keeps you there for the right reasons? But also, you know, folks, I know that they're in general acting so generously and putting emotion on things, but I would say, you know, to preserve that joy, make a reservation somewhere and go out and eat, do whatever you can.Tim Niver:It doesn't have to be a full blown meal. It could be a short visit. It could be go in and have a drink and hug the person you really like there. But I think you have to kind of get everybody working in the space that yes, there may be some time here for operators, but also for folks that are out there feeling a lot of different ways that there is a lot to be said for visiting and being out in your community and it's not a feelful place all the time. And restaurants and businesses, we need you to continue to visit. It's really that important. And that's all there is. You know, it's a business that's in service of others and without them it's hard to continue.Stephanie Hansen:And it feels so much better to, you know, after ruminating in my house for days. Then today I went to two coffee shops and I sat down with a friend who's turns out starting a business. She's an immigrant herself and scared and trying to figure out what the way forward is. Just spending time hearing her, hearing her concerns.Tim Niver:Yes.Stephanie Hansen:Introducing her to some new people that maybe she hadn't thought about that might be resources. Yes, I just.Tim Niver:Expanding your community and, and yeah, expanding your community and bringing people in, bringing people in, you know, and we have.Stephanie Hansen:So many young people like, I mean, we've been around the block. We're sage and oh no, the young.Tim Niver:The youngs are, are really strong here. You can see it in their dedication to their craft. You can see it in the dedication to their employees. You can see it in their dedication. In whatever way they were able to show solidarity during a day of Strike. It's. It's really insanely cool. Group of people were hoping for, rooting for desirous of their success.Tim Niver:I mean, that's what we want.Stephanie Hansen:We do, because we had the, you know, the Phil Roberts and we had our. Everyone's mentor, Tim McKee. But we have this new group of really committed and passionate folks, and it's nice to be able to share wisdom with them, but also to create and be absorbed in their energy of how they want to move this industry forward. It's pretty neat.Tim Niver:During these times. During these times. Well, you know, you. You said it. And I feel that this industry has been nothing but supportive, if not led the way in a lot of ways. I'm proud to be a part of it. I would like to do just what I do, but I understand that times are different and we all need to stand up and in the way that we need to stand up, but we do need to stand up and show ourselves for everyone. Yeah.Stephanie Hansen:If all you can muster is to go to a new business and have a cup of coffee, then do that. If you have the time or the capacity to be a protester, do that. Like there's nothing. Everyone showing up in different ways. I just want people to hear that you show up. And even if you didn't vote for who I voted for or you voted for someone and that wasn't what you thought you got, it's past that.Tim Niver:We're just humanity, man.Stephanie Hansen:This is.Tim Niver:This is humanity. This is treating each other appropriately.Stephanie Hansen:Yeah. That's it.Tim Niver:Like basic stuff. And then respecting our rights.Stephanie Hansen:Yeah. And agreed. Well, I think, Tim, I'm gonna wrap it up. I really. I love spending time with you today.Tim Niver:Thanks.Stephanie Hansen:Farther away from the restaurant now, so I don't get in as often, but.Tim Niver:You know, we're here. Just we're here anyway, you know, we're here.Stephanie Hansen:Yeah.Tim Niver:You feel us? You feel us?Stephanie Hansen:I do. And I really appreciate the leadership, also the respect that you have garnished in this community and the leadership that you provide for other restaurant tours and just.Tim Niver:Trying to earn it. I'll keep trying to earn it.Stephanie Hansen:Yeah, you do. Every day. And just the ability to be able to hear your story and to help people understand what it feels like on the ground as a small business person who's just trying to keep their people employed, their family fed, and are moving. Yeah, exactly. Thanks, Tim.Tim Niver:Yeah, my pleasure. Always.Stephanie Hansen:Okay, we'll talk to you soon.Tim Niver:Thank you.Stephanie Hansen:Okay, bye. Bye. Bye.Stephanie Hansen's @StephaniesDish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

From their resistance to deep snow and hard frosts, to long-flowering habits, hellebores are quietly spectacular plants that earn their keep in pots, borders and shady corners.This week we're diving into one of the true stars of the winter garden, focusing on the new varieties that bring a renewed perspective on one of the winter garden's most generous providers, and how to keep them looking their best in the garden or in a vase.In this episode, discover:How to choose hellebore varieties for pots, borders and different garden conditions, from shade to full sun with Corsican typesThe best new and classic hellebores for long winter colour, including Maestro, Merlin, Strawberry Moon, Bijou and the Pretty Ellen seriesHow to cut, condition and arrange hellebores so they stand proud in a vase for two weeksPractical ways to prevent and deal with pests and diseases like aphids, mice damage, leaf miner and black spotTips on soil, compost, potting and feeding so hellebores thrive as long-lived, reliable perennialsProducts mentioned:Helleborus nigerhttps://www.sarahraven.com/products/helleborus-nigerHelleborus argutifoliushttps://www.sarahraven.com/products/helleborus-argutifoliusHelleborus x ballardiae 'Merlin'https://www.sarahraven.com/products/helleborus-x-ballardiae-merlinHelleborus x 'Bijoux'https://www.sarahraven.com/products/helleborus-bijouxHelleborus x 'Guess'https://www.sarahraven.com/products/helleborus-guessHelleborus orientalis 'Pretty Ellen Red'https://www.sarahraven.com/products/helleborus-pretty-ellen-redHelleborus orientalis 'Pretty Ellen Spotted'https://www.sarahraven.com/products/helleborus-orientalis-pretty-ellen-spottedFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

We finally were able to get back together to record, and as per usual that means a bunch of talking. So this week is half soup episode and half conspiracies. Tackling two small conspiracies, one involving immortality of the mind and secret societies and the other is about how aliens caused the bubonic plague.

Struggling with lettuce that bolts, turns bitter, or barely grows? You're not alone—and you're not doing anything wrong. In this episode, I walk you through how to grow salad greens for months using the right varieties, timing, and planting rhythm. If growing your own salad greens has felt confusing or inconsistent, this episode will help you simplify the process. I break down the difference between lettuces and brassica greens, explain when to direct sow vs. start seeds indoors, and show you how I plan my plantings so I can harvest salads for weeks at a time. Free Download: Spring Salad Garden Planning Calendar Borrow my exact spring planting rhythm for salad greens—what to plant, when to plant, and how to adjust it for your climate.

In this episode, farmer and consultant Jacki Hinchey of Blue Dog Farm talks about their salad mix and the beauty of its flexibility when it comes to what goes into it.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Submarine and A Roach—Nigeria's funniest podcast and the #1 comedy podcast in Nigeria—presents “Seyi Tinubu's Internet,” hosted by TMT & Koj. The boys kick off with money talk: childhood class realities, why degrees don't guarantee a soft life, and how “education vs. wealth” plays out in real families. Geography nerdery slides in next: is Greenland effectively an extension of Denmark, and which country secretly wins the “most time zones” trick? (Hint: France.) Plus, Koj's trivia plans with Toronto Raptors tickets as the grand prize.Then Bible lore meets modern Lagos: King Solomon's “split-the-baby” dilemma as a lens for frustration. Domestic life gets delicious: plating as a mental-health unlock, chicken love (and chicken slander), and the immortal wisdom that wraps are “an efficient transportation method.” (Salad & Bread) Fashion & Tumblr-core arrive with sunglasses-by-dictators, and the Lagos Millennial fashion crisis: too much “put it on,” not enough “authenticity.” Finally, internet culture proper: the Brooklyn-Peltz Beckham AI-handstand moment; “agenda” accounts reframing wedding clips into propaganda; and a chaotic IShowSpeed Lagos tour ranked by moments—baby hand-off, horseback riding, and speed's speedy legwork lesson. It's wealth gaps, Bible parables, geography hot takes, plated lunches, Tumblr aesthetics, and the algorithm's favorite sons—by the Submaroach boys.

This week on The Wellness Scoop, we're unpacking some of the health stories shaping how we think about wellbeing right now. We start with new research showing that regular, moderate exercise can be as effective as therapy for depression for some people, and what the evidence actually says about what works best. We then look at two stories that reveal how much our food environment matters. New data shows just how much hidden salt we're consuming in the UK, alongside research revealing how quickly weight can return after stopping weight-loss injections. Together, they highlight why long-term health can't rely on medication alone. We finish by exploring modern wellness culture, from the rise of the £12.50 super-salad as Gen Z's new “treat” to the growing pressure to optimise every part of our lives, and when the pursuit of health can start to feel more stressful than supportive. Send your questions for our weekly Q&A to: hello@wellness-scoop.com Order your copy of Ella's new book: ⁠⁠⁠⁠⁠Quick Wins: Healthy Cooking for Busy Lives⁠⁠⁠⁠⁠ Pre-order your copy of Rhi's upcoming book: ⁠⁠⁠⁠⁠The Fibre Formula⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Many podcasters launch their show with big dreams, but have a hard time using it to grow their business effectively. It's easy to get caught up in the pressure for massive downloads and major sponsors, feeling like you are falling behind if you are not monetizing from day one.  My guest, Jenn Trepeck, navigated this exact path, transforming her health coaching side gig into a thriving brand centered around her podcast, Salad with a Side of Fries. She shares her exact playbook on building a cohesive business ecosystem, creating multiple revenue streams like memberships and brand partnerships without needing a million downloads. Tune in to learn how she built a strategic, profitable show that became the core of her entire business. What You'll Learn:  How to build a simple membership that bridges the gap for your audience. Why having a cohesive brand across your business and podcast is essential for growth. Why getting her first "hater" was actually a key indicator that she was on the right track. Discover a simple language shift to create a deeper connection with your one listener. How to shorten your learning curve when launching your podcast to get results faster. Ways of integrating your podcast into your business ecosystem so it helps you make money.   Head to https://LeverageYourPodcastShow.com to read the blog >>>Stop leaving success to chance. Get my Crickets to Clients: 5 Shifts To Turn Podcast Interviews Into Real Results https://www.leverageyourpodcast.com/clients >>Learn 3 Ways To  Leverage & Repurpose Your Podcast Guest Interviews To Boost Authority, Visibility, Leads & Sales - Free Guide & Checklist https://leverageyourpodcast.com/guest

For the ultimate in personalization, check out my Fitness Lab app, now with full Apple Health integration. It's like having a coach in your pocket. Listeners get 20% with this exclusive link:http://bit.ly/fitness-lab-pod20--What does it mean to "personlize" your fitness really?In this episode, you'll learn about my ADAPT framework for personalizing fitness:Assess your starting pointDo the thing (take action)Analyze your dataPivot based on what you learnTest your changesLearn why generic templates and YouTube workouts often fail, how to actually track progress beyond the scale, and the power of measuring energy and performance instead of just weight.We also cover walking and NEAT (non-exercise activity thermogenesis), how to train around injuries without making them worse, building an effective home gym on a budget, and why patience and consistent data collection beat program-hopping every time.This is from my conversation with Jenn Trepeck on her podcast Salad with a Side of Fries. Jenn is a health coach with an evidence-based approach to nutrition and weight loss who you may have caught on Wits & Weights last week discussing why your metabolism is stuck.Episode MentionedWhy Your Metabolism Is Stuck at 50% and How to Fix It Without Biohacks (Jenn Trepeck) | Ep 430Did you like this bonus episode?Leave a review with Apple or a comment on Spotify to let me know!Support the show

Nick Hauselman is flying solo while Jared Yates Sexton is out, so he grabs his buddy Brian Kaplan for a relaxed Weekender that starts as a casual lunch in LA and somehow turns into a full-blown political autopsy. Between salad-fork confessions and talk of suspicious bruises, they dig into: whether Trump needs full time care, why congressional hearings are basically soundbite factories, and how “we all saw it happen” doesn't matter when a party's committed to an alternate reality. From Matt Gaetz and the ethics report mess to the Supreme Court's consequence-free zone, the conversation keeps circling the same ugly theme: power, money, and the cruelty-as-strength brand that keeps getting rewarded. They also kick around the idea that America isn't “going back” to anything, it's stumbling into a new Gilded Age, and the only real rebuild might come from a generation that's sick of watching the same fossilized leadership cling to the wheel. And because it's the Weekender, they close it out with something actually pleasant: what they're watching when the news gets too dark. Support the show by signing up to our Patreon and get access to the full Weekender episode each Friday as well as special Live Shows and access to our community discord: http://patreon.com/muckrakepodcast

Get Fitness Lab (20% off for listeners), the #1 coaching app that adapts to YOUR recovery, YOUR schedule, and YOUR body. Build muscle, lose fat, and get stronger with daily personalized guidance. Now with Apple Health integration.--Are biohacks keeping you stuck instead of helping you lose fat and build muscle? Why does body recomp feel so hard even when you are doing all the “right” things?Body recomp, build muscle, and lose fat come up constantly on fitness podcasts, but I keep seeing the same mistake. People chase cold plunges, red light therapy, peptides, and supplements while ignoring the basics of nutrition and fitness. I sat down with Jenn Trepeck, author of Uncomplicating Wellness and host of Salad with a Side of Fries, to flip that script.We break down her concept of biostacking and why most people are operating at 50 to 60 percent capacity. We talk protein, fiber, hydration, sleep, stress, connection, and why metabolism only improves when the basics are in place. This conversation ties directly into Wits and Weights, evidence-based fitness, and evidence-based nutrition for sustainable weight loss, strength training, and long-term health.Today, you'll learn all about:0:00 – Why biohacks fail most people3:00 – Biohacking vs biostacking explained6:00 – Metabolic health reality check9:30 – Building a real foundation13:30 – Nutrition basics that matter18:00 – Movement and muscle building24:00 – Stress, sleep, and recovery31:00 – Connection and longevity38:00 – Where to start practicallyEpisode resources:Jenn's Book: Uncomplicating Wellness: Ditch the Rules. Quiet the Noise. Reclaim Your Life.Website: asaladwithasideoffries.comPodcast: Salad With a Side of FriesFacebook: @Saladwithasideoffriespodcast Instagram: @saladwithasideoffriespodYouTube: @jenntrepeck Support the show

March 2026 marks the release of perhaps Sarah's most personal book to date, drawing from childhood love, family influence, and the evolution of one's own gardening tastes.In this week's ‘grow, cook, eat, arrange' Milli Proust joins us to discuss Sarah's new book, ‘A Year of Cut Flowers', blending the memoir and the method to trace her family's historic love of flora, and how it drew Sarah into the world of cut flowers.In this episode, discover:How childhood wildflower hunts with Sarah's father and her life with Adam shaped her lifetime love of cut flowersHow even a small, carefully planned patch of cut flowers can fill your home with abundant, seasonal bloomsThe surprisingly powerful impact of spacing and pinching on plant health, vase life and stem productionWhy gardening, and especially growing for the vase, can become such a life‑enhancing practice which evolves with youProducts mentioned:Abelia x grandiflorahttps://www.sarahraven.com/products/abelia-x-grandifloraCerinthe major 'Purpurascens'https://www.sarahraven.com/products/cerinthe-major-purpurascensEuphorbia oblongatahttps://www.sarahraven.com/products/euphorbia-oblongataSalvia viridis 'Blue Monday'https://www.sarahraven.com/products/salvia-viridis-blueHelianthus annuus 'ProCut Plum' (Sunflower)https://www.sarahraven.com/products/helianthus-annuus-procut-plumAmmi majushttps://www.sarahraven.com/products/ammi-majusPhlox drummondii 'Blushing Bride'https://www.sarahraven.com/products/phlox-drummondii-blushing-brideFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Does your New Year's plan already feel like a struggle? Here's the truth bomb you need—motivation is fickle and commitment is your secret weapon. If you're tired of the same old "just have more willpower" advice, this conversation is about to change everything about how you approach changing your habits.Jenn Trepeck keeps it refreshingly honest on Salad with a Side of Fries as she chats with Dr. Sherry Price about what actually works when you're trying to create sustainable habits. Dr. Price gets vulnerable about her struggle with overdrinking and why the "perfect plan" kept failing her. They dive into the gloriously messy middle of change, why progress over perfection isn't just a cute saying, and how giving yourself grace (yes, actual grace!) is the missing ingredient in your wellness journey. No BS, no toxic positivity—just real talk about behavioral changes that stick.What You Will Learn in This Episode:✅ Why motivation vs commitment makes all the difference—and how to shift from white-knuckling your goals to honoring your deeper desires for sustainable habits✅ The truth about the messy middle of transformation and why the uncomfortable middle phase is actually where the real magic (and learning) happens in your behavioral change journey✅ How to navigate the witching hour cravings and understand that your body needs time to reach a new homeostasis—plus why knowing cravings will eventually disappear is game-changing✅ The power of radical honesty with yourself and finding the right support system that aligns with your actual goals, not someone else's version of perfectionThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Dr. Price shares her personal story of overdrinking, the witching hour and why knowing better doesn't always mean doing better when it comes to breaking unhealthy habits09:31 The critical difference between motivation vs commitment and why toxic independence keeps high achievers stuck in unhealthy patterns13:37 Progress over perfection for lasting behavioral change and learning to give yourself grace through transformation18:22 Why cravings are normal during habit change and how understanding your body's need for homeostasis makes the process less mythical and more manageable23:31 The importance of radical honesty with yourself, defining your next phase, and navigating social situations without fear of judgment27:30 Focusing on what you're gaining rather than what you're giving up—reframing desire to support sustainable habits and feeling good the next day30:56 Practical strategies for handling the moments when your body signals cravings33:20 Exploring different wellness focuses beyond alcohol—stress management, sleep, hydration, and movement as areas for habit change37:05 The role of self-compassion in creating lasting change and why beating yourself up never leads to sustainable transformationKEY TAKEAWAYS:

This week on RHOP, Gizelle has had enough of the Colorado chaos and lets Angel know it, Stacey tries to wingwoman Ashley and Mauricio, Monique explains her WAG theory and more!Follow me on social media, find links to merch, Patreon and more here! Hosted on Acast. See acast.com/privacy for more information.

Struggling to put together easy, satisfying weeknight meals during these chilly winter months?This week, we're taking the guesswork out of meal planning and sharing ten fast dinners for nights when you don't want to rely on takeout or make an extra trip to the grocery store. All quick. All comforting. All genuinely delicious.By the end of this episode, you'll:Discover flavorful ways to turn a single package of ground beef, turkey, or pork into a dinner that rivals your favorite takeoutLearn a simple tofu technique that transforms it into a craveable, meatless mainExplore pasta dishes beyond spaghetti and red sauce — think silky sauces, peppery greens, toasted breadcrumbs, and brothy bowls of comfortPress play now and walk away with a handful of reliable weeknight dinners you'll want to make on repeat all winter long!***Links: Turkish pasta by Rachel Perlmutter for The Kitchen (sub red pepper paste, or with a few roasted bell peppers, with a spoonful of tomato paste) Salad pasta, by Anna Stockwell for Epicurious 10-minute Thai Basil from The Woks of LifeEgg Roll in a Bowl by Ree Drummond Garlic butter steak bites by Coco Morante for Simply Recipes, and easy mashed cauliflower from Joyful Healthy EatsChicken with mustard cream sauce, by Sarah Carey for Martha Stewart30-minute gado gado bowl by Minimalist Baker Salmon patties by Nagi Maehashi of Recipe Tin Eats I can't believe it's not chicken (it's tofu!) by Nisha Vora for NYT Cooking (unlocked)Butter beans, paprika, and piquillo peppers, excerpted from Three: Acid, Texture, Contrast by Selena Kiazim***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at

Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca starch, rice flour, and coconut milk layered with tofu and baguette. This is steamed then flash fried to create a finished product with an uncanny resemblance to pork belly. He serves the pork belly in a pomelo and herb salad. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Repainting boring beige, more warm and cozy blankets, our beds should be comfortable, how to transform your house to an oasis, seeing the good.   The women in the window, death in paradise, midsomer murders, murder before evensong, do we need acorn tv, murder city, cuffs, Death Valley.   Salad in a jar, homemade fried wontons, loaded tuna salad, 10 minute garlic noodle, Italian penicillin soup, high protein lasagna.   Remember MLK

Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the largest member of the citrus fruit family, and a Southeast Asian cousin of the grapefruit. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious salad. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

The dream garden of low‑maintenance abundance is all about picking the plants that need hardly any input, just the lightest touch of editing, and they'll give you months of shifting colour.In the third episode in this theme with Arthur, we dive into the self-seeding annuals and biennials that bring abundant colour to the garden with very little effort. From forget-me-nots and violas to cerinthe, cosmos and quaking grasses, they share their favourite ‘volunteer' plants, how to manage them, and simple ways to use them in borders and cut-flower arrangements for a truly low-maintenance, flower-filled garden.In this episode, discover:How to use self-seeding annuals and biennials to create a low‑maintenance, flower‑filled garden that largely looks after itselfInspired plant recommendations, from forget‑me‑nots and violas, to grasses, nasturtiums and Californian poppies Practical tips on managing self‑sowers - when to let them run, and when to thin them outWays to weave self‑seeders into borders, pots and even cracks in paving for long‑season colour, movement and structureProducts mentioned:Cerinthe major 'Kiwi Blue'https://www.sarahraven.com/products/cerinthe-major-kiwi-blueHeart's Ease (Viola tricolor)https://www.sarahraven.com/products/viola-heartseaseAnthriscus sylvestris 'Ravenswing'https://www.sarahraven.com/products/anthriscus-sylvestris-ravenswingCosmos bipinnatus 'Dazzler'https://www.sarahraven.com/products/cosmos-bipinnatus-dazzlerAmmi majushttps://www.sarahraven.com/products/ammi-majusPanicum miliaceum 'Violaceum'https://www.sarahraven.com/products/panicum-violaceumBriza maxima (Greater Quaking Grass)https://www.sarahraven.com/products/briza-maxima-greater-quaking-grassNicandra physalodeshttps://www.sarahraven.com/products/nicandra-physalodesPersicaria orientalishttps://www.sarahraven.com/products/persicaria-orientalisNasturtium 'Ladybird Rose' (Tropaeolum minus)https://www.sarahraven.com/products/nasturtium-ladybird-roseNasturtium 'Bloody Mary' (Tropaeolum minus)https://www.sarahraven.com/products/nasturtium-bloody-maryFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Jenn Trepeck has been described as a "force of nature" in the wellness space. She is a Health and Lifestyle Coach, Podcaster, and Consultant. Jenn grew up the skinny one in a family of dieters which was awesome(!) until it went away. And so began her weight management saga. Ultimately, though, Jenn learned the nutrition education we're all supposed to know, but no one ever taught us. This completely changed her life and allowed her to say she "kicked her food issues." From then, Jenn set-out on a mission to pay it forward and help people help themselves. After over a decade of working with clients, Jenn started Salad with a Side of Fries podcast. Based on science, yet lighthearted, Jenn talks about living life while still making ourselves and our health a priority. Jenn's debut book, Uncomplicating Wellness (October 2025), offers a science-based yet practical approach to cut through the noise of the wellness industry and help readers finally trust their bodies again. In this episode, we cover: - how the wellness industry is just new branding of the old diet culture - how to spot BS health advice online - learning how to read your body's signals - how to reframe your New Year's resolution to make you actually stick to it ... and more! You can connect with her over on Instagram: @jenntrepeck Or check out her website: asaladwithasideoffries.com Or her podcast, Facebook, or YouTube, all linked here as well. And here's where you can find the book! You can learn more about me by following on IG @imperfectlypaigewellness or by checking out my blog, freebies, and offers on my website: https://imperfectlypaigewellness.com Please share with #PaigeTalksWellness to help get the word out about the show - and join the Imperfect Health Fam over on Facebook.

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THor is in desperate need of a haircut. Well he went to go get one but when he walked in, he noticed the lady his wife requires to cut his hair was sick! Thor being Thor made it an issue and brought it to us.Thor's wife was having some foot issues and the doctor told her to soak her foot. That was no issue to Thor until dinner the next day when the salad bowl seemed a little too familiar...There was an incident in Arizona involving a Waymo, train tracks, and a moving trolley... It makes us second guess wanting to get in one when they start coming around San Diego... We talk about it here but you can also see the video on our instagram @theshowrock1053

THor is in desperate need of a haircut. Well he went to go get one but when he walked in, he noticed the lady his wife requires to cut his hair was sick! Thor being Thor made it an issue and brought it to us.Thor's wife was having some foot issues and the doctor told her to soak her foot. That was no issue to Thor until dinner the next day when the salad bowl seemed a little too familiar...There was an incident in Arizona involving a Waymo, train tracks, and a moving trolley... It makes us second guess wanting to get in one when they start coming around San Diego... We talk about it here but you can also see the video on our instagram @theshowrock1053

In this episode, farmer and educator Jodi Roebuck of Roebuck Farm talks about the work that goes into their unique greens and microgreens salad mix.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

For months of scent throughout the sunnier months, there are a whole host of nostalgic stalwarts and surprising new picks that are impossible to ignore.Every garden deserves a perfume as captivating as the 12 plants at the top of Josie and Sarah's list this week, as they laud the dozen best flowers to sow for unbeatable aroma from April through to October.In this episode, discover:How to choose standout scented plants that really earn their place for perfume and looks alikeWhich specific varieties Sarah and Josie regularly rely on, and what makes each one specialPractical when-and-how tips for sowing, planting, and positioning scented plants to get fragrance from spring right through to autumnWays to use these plants as cut flowers, including vase-life tricks and how to make small bunches scent whole roomsHow to layer scent through borders, climbers, containers, and shrubs so that every corner of the garden offers a different perfumed momentProducts mentioned:Trachelospermum jasminoideshttps://www.sarahraven.com/products/trachelospermum-jasminoidesSweet Pea 'Matucana'https://www.sarahraven.com/products/lathyrus-odoratus-matucanaNarcissus 'Actaea'https://www.sarahraven.com/products/narcissus-actaeaMatthiola incana 'Pillow Talk'https://www.sarahraven.com/products/matthiola-incana-pillow-talkLonicera periclymenum 'Graham Thomas'https://www.sarahraven.com/products/lonicera-periclymenum-graham-thomasAcidanthera murielae (syn. Gladiolus)https://www.sarahraven.com/products/acidanthera-murielaeFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Gov. Greg Abbott said Tuesday that Dallas leaders were responsible for AT&T's decision to relocate its headquarters from downtown Dallas to Plano, blaming what he called the city's failure to fully fund and staff its police department. In other news, a Texas A&M professor has been told not to teach certain writings from Plato, a staple in introductory philosophy courses, because they may violate the university system's new rules against “advocating” race or gender ideology, or topics concerning sexual orientation, in core classes; a shooting in northwest Dallas last week that left one woman dead and injured her husband stemmed from a dating app meetup; and Salad and Go will close all remaining locations in Texas and Oklahoma, which includes the 25 locations still operating in North Texas and the seven in Oklahoma. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bradley and Dawn's weird holiday dips and salads; Bradley watched a movie at Alamo Drafthouse in Florida; One star reviews and the five second rule See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Every year, we venture out to the Netherlands in search of the most captivating dahlias, each worthy of a spot in your garden to liven up the late-summer months.Tom Stimpson joins us again on the podcast to share their current ‘cream of the crop', from reliable classics like ‘Molly Raven' and ‘Adam's Choice', to gorgeous growers like ‘Strawberry Cream' and ‘Princess Nadine'. Join us for an episode packed with garden inspiration for any colour palette, and a glimpse into how we choose our standout favourites from a field of hundreds and thousands.In this episode, discover:How Sarah and Tom select stellar dahlias from Dutch trial fields, and the characteristics that make truly exceptional plantsVarieties that are pollinator-friendly to bring a buzz of life into the gardenHow to condition your dahlias for mighty vase lifeProducts mentioned:Dahlia 'Princess Nadine'https://www.sarahraven.com/products/dahlia-princess-nadineDahlia 'Skyfall'https://www.sarahraven.com/products/dahlia-skyfallDahlia 'Café au Lait'https://www.sarahraven.com/products/dahlia-cafe-au-laitDahlia 'Adam's Choice'https://www.sarahraven.com/products/dahlia-adams-choiceDahlia 'Polka'https://www.sarahraven.com/products/dahlia-polkaDahlia 'Strawberry Cream'https://www.sarahraven.com/products/dahlia-strawberry-creamDahlia 'Honka Pink'https://www.sarahraven.com/products/dahlia-honka-pinkDahlia 'Molly Raven'https://www.sarahraven.com/products/dahlia-molly-ravenDahlia 'Labyrinth'https://www.sarahraven.com/products/dahlia-labyrinthDahlia 'Lou Farman'https://www.sarahraven.com/products/dahlia-lou-farmanDahlia 'Break Out'https://www.sarahraven.com/products/dahlia-break-outDahlia 'Verrone's Obsidian'https://www.sarahraven.com/products/dahlia-verrones-obsidianFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

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This Week Grace and Mamrie discuss holiday plans, staying home versus traveling, chain restaurants, salad bars, cottage cheese and who inspired Coyote Ugly. Go to rocketmoney.com/tmgw to cancel your unwanted subscriptions. Exclusive $35 off Carver Mat at https://on.auraframes.com/TMGW. Promo Code TMGW Go to http://helixsleep.com/weird for 20% off sitewide. Go to http://butcherbox.com/weird to get free steak in every box for a year. Learn more about your ad choices. Visit megaphone.fm/adchoices

From a moisturizer made of beef fat, to bartenders hating on Gen Z, to tariffs, a lot happened this year. (How do you get away with stealing 100,000 eggs and a truckload of Guy Fieri's tequila?) We cover the biggest and strangest food stories of 2025 in our Salad Spinner Year in Review! Helen Rosner, staff writer at The New Yorker, and Yasmin Tayag, staff writer at The Atlantic, join us to discuss all these headlines and more -- and we inaugurate our brand new Silver Spork Awards!Subscribe to Helen Rosner's newsletter, The Food Scene, and check out her story, “I'm Donut ? And The Allure Of The International Chain.”Listen to Yasmin Tayag's podcast, How To Age Up, and check out her story, “Can Jollibee Beat American Fast Food At Its Own Game?”The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell, with production help this week by Morgan Johnson.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.